October 30, 2025 • 32 mins
Chef Andrew and Lauren break down how a dispute between politicians and the restaurant industry could reshape restaurants, grocery stores, and food prices across the country.Then they dig into the wildest food headlines of the week…from America’s favorite candy to the strange world of “hot ice cream.” Plus…some outrageous food lawsuits…over fake grill marks on burgers, and even “misleading” taco shells.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:02):
And welcome back to another episode of American Gravy. I'm
chef Andrew Grohl.
Speaker 2 (00:06):
And I'm Lauren Grol And we're back.
Speaker 1 (00:08):
With the only show where we mix food, family, and
freedom in the same pot. And as Lauren likes to say,
somehow we don't burn it, or sometimes we do burn it.
We'll find out. You guys are about to find out
as well. So we've had a great week and we
are excited to have you back. Laura and I have been,
you know, navigating through the Halloween slash Thanksgiving season. Can
you believe it's almost Thanksgiving already? No?
Speaker 2 (00:29):
It comes up so quickly. I feel like the last
three months of the year go by so fast.
Speaker 1 (00:35):
Wouldn't it be easier as parents if we could merge
Thanksgiving with Halloween? So for example, like on Halloween we're
just giving out turkey legs, mashed potato balls.
Speaker 2 (00:43):
Feel like people are going to do that this year,
our kids.
Speaker 1 (00:45):
Somebody's going to do that, or our kids are going
to do that somebody. Lauren's still working her Halloween costume.
We're thinking maybe she's going to be a mom of four.
Speaker 2 (00:54):
I think I know how to do that. Yeah, I
can make that.
Speaker 1 (00:57):
One, but just throw like a weird hat on and
that's so.
Speaker 2 (01:00):
I feel like the go to mom costume is like,
you just make yourself a cat. You like, put some
cattiers on, do like a little you know, eyeliner on
your nose, with some whiskers and that's It.
Speaker 1 (01:09):
Looks like Lauren's going to be a cat this year.
Speaker 2 (01:11):
And I don't want to be a cat. A cat,
I think I can.
Speaker 1 (01:15):
Work some jokes at that. Not yeah, let's talk do that.
So what So, there's been a story that we've seen
over the past couple of weeks and it's culminating fast.
It's election season. So I want to touch on this
because I had a reporter reach out to me the
other day and they said, with the prospect of Mom Dynamiecamy,
I'm rolling through his name, Zohran taking over potentially as
(01:36):
the mayor of New York City, how do you think
this is going to affect if the restaurant industry and
food service overall.
Speaker 2 (01:41):
Yeah, so he is proposing to have city owned public
grocery stores.
Speaker 1 (01:46):
Yes, city own public grocery stores. And the context of
this question was both the grocery element and then also
the restaurant piece of this. So I actually thought that
was a really good question, because you know, there's always
going to be headlines like overnight, you know, the city's
gonna go in the toilet, and this is, you know,
an existential crisis. And don't get me wrong, there's really
(02:08):
not much on his platform that I agree with, and
I don't know how he's gonna execute a lot of
these things because being in city Council, I understand when
you're up against the bureaucracy, it's not as easy as saying, Okay,
I'm the mayor and you know, here's my unilateral dictate.
So I think there's some solace in that for the
people of New York. I do firmly believe he's going
to be the mayor.
Speaker 2 (02:28):
Which is scary. It's scary to me. I think it's
not outside.
Speaker 1 (02:32):
I don't think that his platform is what's scary, because
I know it's a lazy platform anything.
Speaker 2 (02:37):
I don't think he knows what he's doing.
Speaker 1 (02:39):
Well, he knows what he's doing. I mean, he's an
agitator and a disruptor, so he certainly knows what he's doing.
That's the goal. I don't necessarily know if he knows
how to execute his plan and his policy. I think
the scarier part is the lion's share of New York
City residents who are going to vote for him. That
scares me.
Speaker 2 (02:58):
Well, I feel like, well they have I don't know,
new York's interesting. I love New York, but I feel
like a lot of them, you know, they vote for
the person that they're told to vote for, and they
don't really do their own research on you know.
Speaker 1 (03:11):
Yeah, well that's probably I mean, I think that that
principle applies to a lot of people, a lot of
drive by voters. And that's not a fault of the
voters either. In New York, it's especially it takes hold,
especially because they're superficial voters, so it's like, oh, we
want this. I was talking the other day about how
like suddenly like socialism is cool in Chic and communism
(03:34):
is kind of cool in Chic.
Speaker 2 (03:35):
What it says from who? Who says that.
Speaker 1 (03:37):
That's really been the movement within the hardcore left wing
of the Democrat Party.
Speaker 2 (03:41):
But have you seen the videos where people are asking
the citizens of New York like, who are you voting for?
And they say, Mom, Donnie, and they're like well, why,
what's one policy you agree with and they literally can't
answer it answer that question.
Speaker 1 (03:54):
Well, yeah, and well, I mean that you're right. That's
kind of the case I think across the board, if
you did find that relatively knowledgeable voter, I would say
suggest the things that they say. And this goes back
to kind of what I was talking to this reporter about,
is you know, he's going to freeze rent, right, like
that's been his commercials. He goes around like, we're freezing rent,
We're freezing rent, and that's going to apply commercially as well,
(04:17):
So that's landlords who own restaurants. And then of course
the mandatory minimum wage laws. We've seen these mandatory minimum
wage laws across states and cities and all over, especially
like coastal elite cities and in San Diego, they're trying
to propose a twenty five dollars an hour minimum wage law,
which even the California Restaurant Association it says it's going
to absolutely decimate the industry. We've seen it with AB
(04:39):
twelve twenty eight in California after they passed the mandatory
minimum wage law twenty dollars an hour fast food restaurants
they lost one hundred and ten plus thousand dollars jobs
within like six months. So there are there is clear
and concise evidence showing that this always has the unintended consequence.
And I say unintended because I used to think it
was unintended. Now I'm thinking it's more intended. So let's
(04:59):
say Mom Dommi gets Let's say he starts proposing and
pushing forward these mandatory minimum wage increases, freeze on rent,
and then any rolls out like public grocery stores, touch
on those one at a time. Minimum wage increases is
going to decimate restaurants throughout New York.
Speaker 2 (05:14):
Do you know what those numbers are?
Speaker 1 (05:16):
I would suggest it's going to be twenty five plus
an hour.
Speaker 2 (05:19):
See that is crazy to me because people don't just
don't understand how much it costs to run a restaurant,
and then when you're increasing, you're labored that significantly. Plus
these individuals are making so much on tips.
Speaker 1 (05:31):
They're going to say, well, the thing is the cost
of running a rent. And I'm going to play Devil's
advocate here. The cost of running a restaurant is so
high because of the cost of rent. And guess what,
good news we're also freezing rent.
Speaker 2 (05:42):
Right, But I mean, I'm wondering if some of these
restaurant owners will then stop the tipping and just pay
them an hourly because they can't afford it.
Speaker 1 (05:50):
It's not the oh this is I'm so glad you
brought this up. Everyone will argue for that. It is
not the restaurant owners that are against the hourly mandatory
or a living wage. It is the workers. The workers
do not want a wage, They want the opportunity to
make a ton of tips. When we opened our restaurant,
(06:11):
we asked everybody, hey, do you want us to pay
you thirty thirty five dollars an hour but we eliminate tipping.
They're like, we won't work here. We want the tips.
Speaker 2 (06:18):
Because yeah, the tips are significant.
Speaker 1 (06:22):
Are significant. Now, I will say this, in New York
City they do have a tipped wage, so it's like
three or four dollars an hour, whereas like in California,
we have to pay the twenty dollars an hour plus
they get tips.
Speaker 2 (06:32):
So then this would then mandate from three to four
dollars an hour, they would have to go to twenty
five an hour.
Speaker 1 (06:37):
I would not be surprised if he tries to get
rid of the tipped wage, but that's a state piece,
not a city piece, although they might be able to
try and figure out a way to change it on
a city level. If that happened, you would see restaurants
close everywhere through New York City. Opening a restaurant in
New York City is not a move to make money.
It's a move to set up a flagship and then
make money in other areas. Right, it's a billboard. Some
(06:59):
restaurants do make money, typically in the outer boroughs or
like not in downtown Manhattan. And we've seen a restaurant
exodus in New York City. But it will only make
it worse, so you will get the only people that
will be able to survive with that economic reality are
some of the larger multi unit operations or heavily funded
operations that can afford a little bit of that kind
(07:20):
of margin. Push on the public grocery.
Speaker 2 (07:23):
Store side is really crazy. So what who says the
city is going to be able to run a grocery
business efficiently?
Speaker 1 (07:31):
Right?
Speaker 2 (07:31):
Like, how do they even know what they're doing with
like logistics and purchasing and competitive pricing like do like
this just seems I don't know.
Speaker 1 (07:40):
Well, it's insane, is what it is. Because there were
there have been attempts at doing this across other markets.
I think actually Kansas City did it, and in Kansas
City they shut down after like six.
Speaker 2 (07:51):
Months six months because they were just losing a ton
of money or yeah, yeah.
Speaker 1 (07:55):
Well, I mean what people don't realize is that like
grocery and retail, the margins are four or five percent
volume game, right, Like, you're not making that much money
because it's it's strictly it's volume, volume volume. So if
I make four percent on a million dollars versus four
percent on one hundred million dollars, you know, four percent
on a million dollars is forty thousand dollars. Four percent
on one hundred million dollars is four million dollars. The
(08:15):
four million sounds great when you say they profited four
million dollars, but think about the work that you had
to put in in order to generate one hundred million
dollars in sales in addition to the cost of a store.
So you're going to have you know, what's going to
happen is is that you're going to see food service operations,
both restaurant and retail stop opening in the city. You're
(08:36):
going to see many of them close and shut down,
so you're gonna have a lower supply. Then the city
steps in and says, oh, well, Trader Joe's wants to
leave this area, or Aldi or Wegmans wants to leave
this area, Well, guess what, We're going to run our own,
city run grocery store. They're gonna have absolutely no idea
how to do it, okay, and the way in which
government runs is not efficient. So they're going to put
(08:58):
ten store clerks where a private organization might have two.
They're gonna put ten checkers, you know, or baggers at
the counters where they would normally have two. That we're
moving back and forth, and they're gonna run these costs
that are gonna be so high it's gonna be a
financial drain on the city. But it's gonna be the
only option for food in certain areas because all the
private vendors have left, and the city's gonna need to
(09:18):
keep pumping money into it. And in order to have
the money to do that, they're gonna have to increase taxes.
Speaker 2 (09:24):
Well, he's only from my understanding, it's only five stores, right,
that he's proposing.
Speaker 1 (09:31):
Yeah, I don't know what he's purposed. I don't think
he knows what he's proposing when he asked. Somebody asked
him the other day about this, and he had absolutely
no answer. Right, it's all just working in kind of
like vision and theory, but it just does not work.
There's no example in history in which government taking over
the means of production has worked. Yeah, like, it's just
(09:51):
it's never happened. So do I agree that maybe there
could be ways in which you subsidize some of those
private businesses, Yes, but that already exists. The reason New
York has gotten so bad people don't want to face
this is because they defunded their police right based on virtue,
and then they needed to continue to stop crime. So
(10:12):
they had a smaller police force that they had to
have work double the amount of hours.
Speaker 2 (10:17):
So then they were just basically paying them over time,
like you know, one person's salary, if you will, should
have been too.
Speaker 1 (10:23):
Yeah, So they made this virtuous move to cut the
police force and say, look how much we cut the
police force. But then they realized they still needed the bodies,
so then they had to pay everyone over time, which
ended up costing more than it would if you kept
the police force on board. And then crime continued to
go up, and then certain areas of the city started
to fall apart, and then you have these kind of
mini mafias, cartels, gangs taking over. And then you import
(10:46):
millions of people into the city and you're providing them
social services, which is what we know happened. This isn't
political theater, this is reality. It's not subjective. And then
you've got to pay for those people, and then your
city budget runs so dry that you need to increase
the taxes. And then when you increase the taxes, the
people who are generating revenue in the city leave the city,
(11:06):
so then you have less people to increase the taxes
on than The only people that are left in the
city are the lower income or middle class, and then
you have to increase their taxes double the amount, and
then those people end up leaving the city. And that's
the downward spiral where you see cities fall apart over
a ten or twenty year period, and that's what could
potentially happen here in New York City.
Speaker 2 (11:26):
Well, let's hope not, because I do love New York.
We used to love going there all the time.
Speaker 1 (11:31):
Everyone loves New York. So we're going to touch on
that in some future episodes because I think this is
a really interesting story to follow. But something more contemporary
that's very important, very important, is Halloween candy.
Speaker 2 (11:42):
Yes, and you know what's kind of sad. What is
that more people will start to see gummies instead of chocolate.
They might see that this year.
Speaker 1 (11:52):
I saw that. Last year it was like fifty two
percent of the Halloween candy was chocolate based. And they're projecting,
as you just said, that this year it's gonna it's
going to be the opposite. It's gonna be more gummy
based candy.
Speaker 2 (12:03):
Why is that?
Speaker 1 (12:04):
I have absolutely Oh. I think it's just the cost
of chocolate. Maybe we're just not a chocolate generation anymore.
Speaker 2 (12:08):
Oh yeah, Look so last year fifty two percent of
the total Halloween candy was chocolate. Oh no, and this
year it's going to go down. I love a good chocolate.
We talked about this last time.
Speaker 1 (12:19):
I love a good chocolate. Yeah, but we're not talking
about real chocolate here, like I like a good semi
sweet or like bitter dark chocolate high quality. We're talking
like milky Way and snickers bars.
Speaker 2 (12:30):
Well, milky ways gross snickers are all right?
Speaker 1 (12:34):
What's this thing that I've seen everyone doing? This trunk
or treat?
Speaker 2 (12:37):
So it's it's like trick or treating except you. I
think you set up like a table or it's like
almost tailgating, and you set up a little table for
trick or treaters to walk around, and.
Speaker 1 (12:49):
It's it's like a parking lot or something.
Speaker 2 (12:50):
It's a parking lot or a neighborhood or the school.
Speaker 1 (12:54):
We need to get ahead of this type of stuff.
We don't have any friends.
Speaker 2 (12:57):
Yes, we have some friends. Unfortunately, our kids some up
well okay, we have such a wide age range with
our children that it's hard, like fifteen to five.
Speaker 1 (13:08):
Yeah. Something about Lauren and I. I think that it's
just one time we met the We were hanging out
like at a playground, and then we met this couple
and we were like, oh, that's cool, we should go
out to dinner with them, like me have another couple friend.
And then like an hour later, Lauren got a text message,
No it was you. It was a message basically they're like, hey,
it was nice talking with you, but we don't think
we can be friends with you.
Speaker 2 (13:26):
Literally we had like the best time, Like it was
like the perfect It came on very hard. No, I didn't.
We all of our kids were getting along. You and
I were getting along with the mom and dad. And
then Andrew shot the dad at text like later and
was like, hey, that was really nice meeting you. We should,
you know, get the family together.
Speaker 1 (13:45):
We got broken up with and then the dad.
Speaker 2 (13:47):
Text him like literally immediately and was like, it was
nice meeting you too. But we we talked and unfortunately
this isn't going to work out.
Speaker 1 (13:55):
This is a weird story.
Speaker 2 (13:56):
It was so weird. But this was like before like
Andrew got really heavily involved in politics, and like, I
know a lot of people are like, oh, they probably
looked you guys up and saw you know where you're.
Speaker 1 (14:06):
Yeah, but even before that I was weird. So if
that was probably it, I was a little think since him,
I was a little apprehensive. I thought that the dad
was a weenie. Oh, dear Lauren was really Lauren was
really getting along with the wife. But in any case,
after that, we've decided we just we're we're each other's friends.
Speaker 2 (14:23):
You're my best friend.
Speaker 1 (14:24):
That's so kind of you. I appreciate it. I hang
out with a lot of the elderly.
Speaker 2 (14:27):
I love that he doesn't say that I'm his best friend.
I've brought this up on a different episode where I'm like,
you're my best friend and you literally.
Speaker 1 (14:34):
I just gave you the heart.
Speaker 2 (14:35):
Ignore me.
Speaker 1 (14:37):
I gave you the heart and the best friend. Look
but what yeah, it was. It's one of these. Oh
he's can't wait till he gets making a heart with
his fingers. But that's not what he did last time.
And he ignores you. Still have yet to say I'm
your best friend. I love you. See you're my best friend.
Oh boy, do you know you're not allowed to throw
tortillas anymore at the Texas Tech football games?
Speaker 2 (14:58):
Wait, I didn't know throwing tortilla was a thing.
Speaker 1 (15:00):
I didn't either until I found out about this. And
by the way, Texas Tech is good number fourteen Texas Tech.
They're banning tortilla throwing tradition at football games.
Speaker 2 (15:09):
Oh in Lubbock, that's right by my sister.
Speaker 1 (15:11):
Why so, I don't I don't understand why they're telling them.
Maybe it's just a mess, maybe it's just hard to
clean up. I don't think it's that bad.
Speaker 2 (15:19):
Don't look at this anyone caught throwing tortillas would have
their ticket privileges revoked from the rest of the academic
year across all.
Speaker 1 (15:27):
Sports twenty five thousand dollars.
Speaker 2 (15:30):
Fine, Wait, why I need to find out why you
can't throw tortillas.
Speaker 1 (15:34):
I'm sure somebody cried and said it was like racist
or something.
Speaker 2 (15:39):
Probably I feel like that's always the case, Like although
that went in doubt for racism in there.
Speaker 1 (15:43):
Although that would determine, like if it was flower tortillas,
I don't think that that's racist. If it was corn.
Maybe because you're really getting into it, because I feel
like all the like, all the how can I put this?
The non taco eaters, people who traditionally don't eat Mexican food,
they go for the flower tortillas and then like you what,
(16:05):
who's fifty percent of Mexican? Yes, you love really getting
into detail on the toll. Yeah, So if you had
a choice, right, what would it be? Flour corn hybrid,
which is flower en corn, blue corn, yellow corn, white corn.
Speaker 2 (16:21):
I like a good hybrid. We used to do that
at our old restaurant. We had a hybrid tortilla and
it was phenomenal because it holds up well, like a
corn tortilla, yes, but like it was soft.
Speaker 1 (16:32):
No, like a like a flower tortilla. Y. It holds
up because of the flour and the.
Speaker 2 (16:35):
Glue, because of the Yeah, that's what I meant.
Speaker 1 (16:37):
But you get the flavor of the corn. It was
just so everyone knows. Hybrid is like half flower, half flower,
half corn. And it's great because I love the flavor
of the corn, but I like the strength and the
structure of the flower.
Speaker 2 (16:47):
Yeah. And you can you can actually find hybrid tortillas
at the grocery store.
Speaker 1 (16:50):
There's nothing. So I'm so conflicted with like California tacos
because they always do the two taco shell.
Speaker 2 (16:56):
I don't like that you rip off the second taco shell.
You are crazy girl, because it's just too much tortilla.
That that too too much had like seven seven O's
passionate about it.
Speaker 1 (17:09):
Yeah, well, I agree with you because the problem is
with the corn is you can't sauce it well enough.
And if it becomes too saucy and it breaks through
the corn and turns into a soggy mess, and an
unsauced taco is horrible. Nobody wants an unsauced taco. That's
for communists. That's for New York City.
Speaker 2 (17:28):
Too much, too much, too much.
Speaker 1 (17:31):
So we wow, we went from football too. We went
from Halloween to not having friends to football to tortillas.
Speaker 2 (17:37):
This has been crazy, It's been all over the place episode.
Speaker 1 (17:40):
I saw a headline the other day that schmuckers schmuck
You know it should be smuckers, because there's it should
be s h not sm smuckers for schmuckers.
Speaker 2 (17:52):
So Smuckers sues Trader Joe's over the peanut butter and
jelly uncrustable.
Speaker 1 (17:58):
This is the dumbest site.
Speaker 2 (18:00):
Everything have to end up in a lawsuit.
Speaker 1 (18:02):
And furthermore, why are we suing over trademarks that you
cannot trademark? Trademark that I allowed them to trademark a
peanut butter the most.
Speaker 2 (18:11):
It just doesn't have I make those every day for
the kids.
Speaker 1 (18:14):
I'm gonna sue you.
Speaker 2 (18:15):
Oh, don't do that.
Speaker 1 (18:16):
I suit myself once. Who First of all, how can
you trademark something so basic the peanut butter and jelly
with a crust cutoff, and you call it an uncrustable.
So then Trader Joe's comes out with their uncrustable get
sued by Smuckers.
Speaker 2 (18:30):
Yeah, so Smuckers calls the Trader Joe's product an obvious
attempt to trade off the fame and recognition of the
encrustable design marks.
Speaker 1 (18:39):
I don't want to do this because we don't have
the time, but I would love to lob a massive
lawsuit against somebody lobbying in a massive lawsuit. So like,
I want to sue Smuckers under the same precedent that
if they are able to sue based on that, then
I can sue them because frankly, I believe that my
mother invented the uncrustable.
Speaker 2 (18:56):
I bet she did. Susan's a great cook.
Speaker 1 (18:58):
Is this sarcasm? Susan, I know you're listening. I can't
give me, I say, Susan, we're joking.
Speaker 2 (19:04):
Susan.
Speaker 1 (19:04):
She is actually a great She makes like four things
and they're all wonderful.
Speaker 2 (19:08):
She does. She's perfected the dishes that.
Speaker 1 (19:11):
She marinated broccoli off the wall, and I've given her
a little bit of a culinary.
Speaker 2 (19:15):
She's got a little pizzazz.
Speaker 1 (19:16):
She had pizzazz. She does have pizzaz. She's Italian. You know,
she knows what she likes. I'll give her that much. Yes,
And she is responsible for introducing me to a lot
of really good food because she used to bring me
to all of her meetings with her and I would
like sit on her lap with these Jersey diners. And
that's how I fell in love with Taylor ham, egg
and cheese and any other and Slovaki Greek dish. The
(19:37):
Greeks owned the diners in Jersey.
Speaker 2 (19:39):
We went to a great Greek diner in Miami. Out
of all places we did not a diner, sorry, a restaurant.
Speaker 1 (19:45):
You and I.
Speaker 2 (19:47):
You don't remember going.
Speaker 1 (19:48):
Oh with David Webb. Yes, oh that was great. That
was a restaurant that was like a waterfront restaurant, restaurant.
Speaker 2 (19:52):
It was beautiful and they had great food.
Speaker 1 (19:54):
The Greeks have wonderful food. Yeah, and everybody knows the
Mediterranean diet is the way to go.
Speaker 2 (19:59):
That's merrily my diet and yours too. Yeah, I do
it unknowingly.
Speaker 1 (20:03):
I was reading a story the other day about all
these people who like live these long lives, you know,
one hundred hundred and ten years old, and it's so
funny because the cliche is true. It's the Mediterranean diet.
This one lady was like I eat a ton of butter,
I drink a beer, I eat meat and bacon and
eggs for breakfast. That's not Mediterranean, literally the opposite. Hold on,
I'm getting there. I'm getting there. But she doesn't have
(20:23):
seed oil, she doesn't eat any process.
Speaker 2 (20:25):
For Mediterraneans, olive oils, lots of fish, fresh fruit, vegetable
chicken which is so olive.
Speaker 1 (20:35):
But no processed food.
Speaker 2 (20:36):
No process food.
Speaker 1 (20:37):
That's the point. There's really no.
Speaker 2 (20:39):
Seed oils, butter and bacon, like.
Speaker 1 (20:41):
Okay, I threw the bacon in there, so it was
more of like a merge. It was like Mediterranean diet
meets the you know, Montana diet. Oh, that's good, the Montana.
That sounds good. Let's start that Hannah Montana. Oh my gosh,
I got a good one here. Though you got it,
I have not told you about this one. This falls
under the what the fork? The WTF? Crazy foods? Hot
ice cream?
Speaker 2 (21:02):
What is hot ice cream?
Speaker 1 (21:03):
Exactly? What is hot ice cream? So Tyra Banks heard
that name in a while. I used to watch America's
Top Model.
Speaker 2 (21:10):
I used to watch her. I went to her show.
Speaker 1 (21:12):
Okay, that's weird.
Speaker 2 (21:13):
She had like a talk show, and I would get tickets.
Speaker 1 (21:15):
I remember that. Didn't she get sick for a while
or something happened to it.
Speaker 2 (21:18):
I don't know.
Speaker 1 (21:19):
I didn't keep them, or maybe she had I think
she had drop foot. No, never mind, that was somebody else.
That was Tyrone Banks. So the hot ice cream is
exactly as it sounds. It is ice cream, but it's hot,
like it's icy, or like temperature. It's hot, temperature hot.
Imagine eating ice cream. You grab it from the cup
(21:39):
and you hold it up, and it's got the same
structure as regular ice cream, the scoop, you know, the fluffiness,
all of that, but it's warm. It's hot.
Speaker 2 (21:47):
But like, how does it hold up if it's hot.
Speaker 1 (21:49):
I was reading the article and she said she tried
all of these different ways. They tried just like melting
ice cream and reconstituting it. They tried making custards. They
have now a proprietary way of creating ice cream. That's
it holds in scoops and eats velvety, smooth, voluptuous bite
of ice cream, but it's hot. And I find that
so fascinating because number One, from a food science perspective,
(22:11):
I can only imagine the chemicals that are in there
in order to allow that emulsion to hold.
Speaker 2 (22:17):
Look, so, people have their theories about how banks hot
ice cream is made, including one who guessed it was
a flavored krem unglace.
Speaker 1 (22:25):
Yeah, creme on glaze, which.
Speaker 2 (22:27):
Is But The America's Next Hop Model says she will
not reveal her secrets.
Speaker 1 (22:32):
Yeah. Well, of course she's not going to reveal her secrets.
That's the proprietary nature of it. How do you how
else do you think she's going to franchise it? How
else do you think she's going to sell it? Get
people in the door? Why would you reveal your secret? However,
I also think that that's a very good way of
blindfolding the people who can try it. I so do I.
Speaker 2 (22:48):
Now I'm curious.
Speaker 1 (22:49):
This is going to be huge. I think she she
didn't come up with this. I think there was a
concept in Australia that did this. And I could be
wrong and she's franchising it, or she took the licensing
rights to it and she's bringing it to the US.
But if she goes into so much detail about how
she created this concoction, then maybe she is the one
the mastermind behind it, which I have a lot of
respect for I do too too often, like these famous people, brands,
(23:12):
individual brands, they're they're cut copying and pasting a concept
that's already out there, there's already working. Yeah, they're putting
their name on it and making it as if it's
their own. They're either ripping off a young budding brand
or they're But she's coming up with something totally new here.
And I love ice cream.
Speaker 2 (23:29):
You love ice cream.
Speaker 1 (23:31):
I have a problem with that.
Speaker 2 (23:32):
She will order Instacart at like nine o'clock and so
we're getting a knock at the door at like nine
p forty five and it's just a bag full of
different flavors of ice cream. And he will sit there
and eat so much ice cream. I do not understand
how you're so skinny.
Speaker 1 (23:46):
Because I know that I'm going to eat that ice cream.
And I save, I budget my calories. So in the morning,
I'll have a glass of water I'll swallow like a
junebug on the way to work, and I'll have a
piece of toast for lunch, and I'll eat just like
I'm I'm almost you.
Speaker 2 (24:03):
You load all your calories.
Speaker 1 (24:04):
At the end of the day, I do. And then
and I know somebody's gonna write to us after this
and be like, you know, it's really bad. You're not
going to sleep well and you're gonna die, or only
I already.
Speaker 2 (24:11):
Know that if you he doesn't already sleep well, Yeah.
Speaker 1 (24:13):
I don't. I don't, probably because of the ice cream.
But you know what, I'm not sleeping well. But I'm happy.
Speaker 2 (24:18):
You're very happy. He there's nothing you You look so
happy when you're sitting on the couch just eating your
pint of ice cream alone for your five minutes.
Speaker 1 (24:27):
And I'm in a bathing suit, so I owe. This
is a weird thing of mine. I will only eat
the ice cream and a speedo. It's just a weird thing.
I used to swim. It goes back to that.
Speaker 2 (24:36):
That's where he's not this weird. He doesn't do that.
Speaker 1 (24:38):
I've thought about it.
Speaker 2 (24:39):
Oh I'm gonna find him tonight on the couch with
a speed Just.
Speaker 1 (24:43):
A mirror thought makes it worse. There's a few things
in food that we need to get rid of, or
eighty six, as we like to say, eighty six It okay,
why don't you start with your mine?
Speaker 2 (24:51):
Is it really a food trend? But like we were
talking about, we've had several birthday parties. I want to
eighty six kid birthday parties at home. We had no
kid birthday parties at our house this year, and it
was glorious.
Speaker 1 (25:06):
Parents. You got like the motivation sometimes is, hey, we
didn't plan this, therefore we're just going to hold it
at our house, and it becomes a disaster because, as
everyone knows, nobody cleans like a lady who's about to
have guests come to our house, or for that matter,
actually a cleaning lady. Why is it why do women
clean before the cleaning lady comes.
Speaker 2 (25:24):
I don't well, when we don't have a cleaning I'm
minding lady because you don't want them like touching your stocks.
Speaker 1 (25:30):
And then furthermore, you clean the entire house before all
the guests come, but then the house is messed up
after the first guest comes.
Speaker 2 (25:35):
This was life changing for me. Every year, I don't
think we've ever had a kid party not at our
house because of that. This year, we went to Chuck
E Cheese for the little guys Big five, and then
we had another party at a skateboarding indoor skateboarding park. Guys.
It was so good not having to clean, not having
to cook, not having to you know, kind of like
(25:57):
tell the guests, Okay, it's time to leave.
Speaker 1 (25:59):
Like it was like, that's actually, that's right.
Speaker 2 (26:01):
That's a two hours in and out.
Speaker 1 (26:04):
And that was it because you always have that one
guess that wants to just stay and talk for two
or three hours and you're like, honestly, like I gotta
put my speedo on and eat some ice cream.
Speaker 2 (26:11):
So that is my eighty six.
Speaker 1 (26:13):
Well that's a really good one. And I will say
we need to qualify the Chucky cheese piece. In Huntington Beach, California,
they just opened a brand new Chucky Cheese. So this
wasn't like a second gin Chucky Cheese. This is the
new model of Chuck E Cheese nic It's actually really clean.
And they changed their pizza recipe. It's a thinner crust,
garlic butter pizza that I'm not gonna lie, not gonna lie. Now,
(26:33):
maybe I'd worked up a little bit of a hunger
because I was over there playing the skee ball too much,
but that pizza was probably you know, if I'm going
by the Dave Portnoy one bite, everybody knows the rules.
It was like a seven out of ten.
Speaker 2 (26:45):
It was good and everyone had was good. I don't
know why I said it.
Speaker 1 (26:50):
She's code switching.
Speaker 2 (26:52):
It was really fun. We had a great time. The
parents had a great time. Everybody told me how fun
the party was. And I'm like, I feel like I
didn't do anything. I just like it out playing cards
and I'm like, here, go run around.
Speaker 1 (27:02):
That's not true. You walked around and you you you mingled,
then you bobbed. I was like, I was hiding over
in the ballpit. No, you were.
Speaker 2 (27:09):
You were talking to some dads. I saw you.
Speaker 1 (27:11):
Yeah, I was, I was. You know, we we just
talked about dad stuff, home depot, speedos, you name it,
back to it.
Speaker 2 (27:18):
So we skipped the the the wait, you didn't tell
you're eighty six it.
Speaker 1 (27:22):
I just want to get rid of the flavored doritos.
That's what I want to get rid of. I just
saw an ad coming that there's gingerbread flavored Doritos are
coming out. I don't know that's a holiday thing. I'm
sure that it is. It's like, look, just stick with
what you know. You got the blue bag and you
got the red bag. That's it. I don't need gingerbread
flavored Doritos. I mean, I don't need cigarette flavored Doritos.
Just give me the basic Doritos. That's it. I'm not
even gonna eat the deristos. Figure out to yeah, because
(27:44):
who's like, oh ginger Oh, let's have make a gingerbread house.
Oh I want Dorito's weird it is, it's weird. The
food marketing machine needs to get turned upside down. Get
rid of all these interns. They're screwing everything. Well.
Speaker 2 (27:54):
I think they do this because they know people are
going to want to try it anyway, to see what
it's all about.
Speaker 1 (27:58):
Try it once, like hot eyes.
Speaker 2 (28:00):
Yeah, no, I want to try That's what it is.
Speaker 1 (28:03):
That's my brand. Eating cold ice cream in a speedo.
That's hot ice cream.
Speaker 2 (28:07):
You need to calm down.
Speaker 1 (28:08):
Okay, okay, I do ice cream? Gets going. We skipped
our sharpen your skills segment because I really wanted to
move into this kid's birthday party piece. But speaking of
sharpening your skills, one of the tips I want to give.
I've talked about the cold seer, I've talked about the
reverse sere, but people still want that hard seer on
a lot of their protein or fish, especially the skin.
So They're like, but how do I get that good
(28:29):
sere even if I don't want to do the reverse here? Like,
what's the old school technique? I call it the sere
and slide? Right? You get a pan blasting hot, You
put your protein in the pan, and then you put
the pan directly in the oven, skin side down at
three point fifty or four hundred degrees. Then after five
or six minutes, you open up the oven, you pull
the pan out, you flip the protein and just like
(28:51):
setting it and forgetting it, searing it and sliding it
in the oven is going to let the convection cook
the rest of the protein while you're getting that skin
super super super crispy. So give that a try with
like skin on chicken thighs or chicken breast or uh seafood,
you know skin skin on seafoods. So seir and slide
blast in hot pan, get the protein in there right
(29:13):
into it a three hundred and fifty degree of and
forget about it for about five minutes. Flip it actually,
and then after you flip it, add a little bit
of liquid in there, because you do you don't want
that dry heat to go throughout the entire cooking process,
and then you can make a really good pant sauce
with what's left over. So that's going to be it
for this week on our Quick Sizzle, it's going to
be Sir and Slide. I want to add up a
very very quick segment in here that we're going to
start talking about throughout the next episodes. So this is
(29:37):
food Facts that will Blow your biscuit.
Speaker 2 (29:39):
Oh, blow your biscuit?
Speaker 1 (29:40):
Yep, yep, it's a little weird. He's blowing a biscuit.
Speaker 2 (29:43):
Let's let's change the title.
Speaker 1 (29:46):
I know I like it. Food Facts That'll blow your biscuit, seabiscuit.
Did you know that ketchup used to be medicine? I
did not. In an eighteen thirties, doctors prescribed it for indigestion.
Imagine walking into a CVS and the pharmacist hands to
you like a bott heindes ketchup.
Speaker 2 (30:01):
Why is that the what's in the ketchup that makes
you not have any ingestion?
Speaker 1 (30:05):
I don't know. Maybe you think it would make it
worse because it's high in acid.
Speaker 2 (30:08):
We gotta look into this.
Speaker 1 (30:10):
We do. Butter wasn't just for bread. Medieval nobles used
it as hair.
Speaker 2 (30:13):
Gel, hair gel. Yeah, I could see that.
Speaker 1 (30:16):
I could see that too, because sometimes when I'm cooking,
I get beef tallow or butter on my hands and
I run my fingers through my silky hair, and for
the rest of the day i'm walking around, people are like,
is somebody eating a croissant? Like, it's just my hair,
It's just my locks. Although I like the idea of
using like tallow as a skin cream, butter, you name it,
all right, this will be the last one. This is
the food facts that will blow your biscuits. Let's see
(30:38):
what I want to talk about. I can't get behind
that garlic literally, and I'm using the term properly. Garlic
literally sweats out of your pores.
Speaker 2 (30:46):
Which is so true because I cannot eat a salsa
that has a that's heavy and garlic, because I will
literally smell like garblet. Literally literally, and Andrew will be like, gosh,
you stink.
Speaker 1 (30:57):
When you eat a lot of garlic, the methyl sulfide
builds up in your blood and exits through your pores,
which is why heavy garlic eaters smell like an Italian
kitchen the next day, or in your case, like a
big bowl of garlic. Studded salsa and you hate it
so much. I don't hate it. I don't hate it.
But we'll be laying in bed and I'll be like,
oh my god, somebody threw a garlic clove in my pillow.
Speaker 2 (31:18):
It's just me.
Speaker 1 (31:19):
The kids have really been anti vampire lately, so it's
incredibly likely that they did that.
Speaker 2 (31:24):
Well, you're funny. We went through a lot this episode.
Speaker 1 (31:27):
Yeah, so let's follow what's happening in New York City
and the effect that a new mayor might have on
food service, retail food operations. Obviously, we want to know
about what you got going on for Halloween. All this
candy talk is making me a little bit hungry, maybe
for ice cream, hot ice cream that is, We've got
that hot ice cream story in there. And I also
want to know whether you guys like corn or flour tortillas,
because I think we should lean into that on the
(31:47):
next episode. Maybe throw some tortillo.
Speaker 2 (31:49):
Now. I want to know if you guys like having
kid parties at home or do you ditch them completely
and go somewhere else like I did this year, which
was amazing.
Speaker 1 (31:56):
Ditch the kids for kids. That's a good idea. Later,
but Hey, you guys. You know what for your birthday,
You guys can just hang out at home alone. We've
got a Ukrainian babysitter that we found online. They don't speak.
Speaker 2 (32:06):
English, and we'll be back in two days. Oh dear,
Happy birthday, Happy birthday. All right, well, this is fun.
Speaker 1 (32:12):
Be sure to follow us on x I'm at Chef.
Speaker 2 (32:15):
Gruel and I'm at Lauren Gruel.
Speaker 1 (32:17):
On Instagram mom at Andrew Groul.
Speaker 2 (32:18):
And I'm Lauren Underscore Gruel.
Speaker 1 (32:21):
And thank you so much for following us. Give us
any topics you want us to talk about. Thanks for
tuning in today, and we can't wait to see you
next week.
Speaker 2 (32:27):
See you next week.
And welcome back to another episode of American Gravy. I'm
chef Andrew Grohl.
Speaker 2 (00:06):
And I'm Lauren Grol And we're back.
Speaker 1 (00:08):
With the only show where we mix food, family, and
freedom in the same pot. And as Lauren likes to say,
somehow we don't burn it, or sometimes we do burn it.
We'll find out. You guys are about to find out
as well. So we've had a great week and we
are excited to have you back. Laura and I have been,
you know, navigating through the Halloween slash Thanksgiving season. Can
you believe it's almost Thanksgiving already? No?
Speaker 2 (00:29):
It comes up so quickly. I feel like the last
three months of the year go by so fast.
Speaker 1 (00:35):
Wouldn't it be easier as parents if we could merge
Thanksgiving with Halloween? So for example, like on Halloween we're
just giving out turkey legs, mashed potato balls.
Speaker 2 (00:43):
Feel like people are going to do that this year,
our kids.
Speaker 1 (00:45):
Somebody's going to do that, or our kids are going
to do that somebody. Lauren's still working her Halloween costume.
We're thinking maybe she's going to be a mom of four.
Speaker 2 (00:54):
I think I know how to do that. Yeah, I
can make that.
Speaker 1 (00:57):
One, but just throw like a weird hat on and
that's so.
Speaker 2 (01:00):
I feel like the go to mom costume is like,
you just make yourself a cat. You like, put some
cattiers on, do like a little you know, eyeliner on
your nose, with some whiskers and that's It.
Speaker 1 (01:09):
Looks like Lauren's going to be a cat this year.
Speaker 2 (01:11):
And I don't want to be a cat. A cat,
I think I can.
Speaker 1 (01:15):
Work some jokes at that. Not yeah, let's talk do that.
So what So, there's been a story that we've seen
over the past couple of weeks and it's culminating fast.
It's election season. So I want to touch on this
because I had a reporter reach out to me the
other day and they said, with the prospect of Mom Dynamiecamy,
I'm rolling through his name, Zohran taking over potentially as
(01:36):
the mayor of New York City, how do you think
this is going to affect if the restaurant industry and
food service overall.
Speaker 2 (01:41):
Yeah, so he is proposing to have city owned public
grocery stores.
Speaker 1 (01:46):
Yes, city own public grocery stores. And the context of
this question was both the grocery element and then also
the restaurant piece of this. So I actually thought that
was a really good question, because you know, there's always
going to be headlines like overnight, you know, the city's
gonna go in the toilet, and this is, you know,
an existential crisis. And don't get me wrong, there's really
(02:08):
not much on his platform that I agree with, and
I don't know how he's gonna execute a lot of
these things because being in city Council, I understand when
you're up against the bureaucracy, it's not as easy as saying, Okay,
I'm the mayor and you know, here's my unilateral dictate.
So I think there's some solace in that for the
people of New York. I do firmly believe he's going
to be the mayor.
Speaker 2 (02:28):
Which is scary. It's scary to me. I think it's
not outside.
Speaker 1 (02:32):
I don't think that his platform is what's scary, because
I know it's a lazy platform anything.
Speaker 2 (02:37):
I don't think he knows what he's doing.
Speaker 1 (02:39):
Well, he knows what he's doing. I mean, he's an
agitator and a disruptor, so he certainly knows what he's doing.
That's the goal. I don't necessarily know if he knows
how to execute his plan and his policy. I think
the scarier part is the lion's share of New York
City residents who are going to vote for him. That
scares me.
Speaker 2 (02:58):
Well, I feel like, well they have I don't know,
new York's interesting. I love New York, but I feel
like a lot of them, you know, they vote for
the person that they're told to vote for, and they
don't really do their own research on you know.
Speaker 1 (03:11):
Yeah, well that's probably I mean, I think that that
principle applies to a lot of people, a lot of
drive by voters. And that's not a fault of the
voters either. In New York, it's especially it takes hold,
especially because they're superficial voters, so it's like, oh, we
want this. I was talking the other day about how
like suddenly like socialism is cool in Chic and communism
(03:34):
is kind of cool in Chic.
Speaker 2 (03:35):
What it says from who? Who says that.
Speaker 1 (03:37):
That's really been the movement within the hardcore left wing
of the Democrat Party.
Speaker 2 (03:41):
But have you seen the videos where people are asking
the citizens of New York like, who are you voting for?
And they say, Mom, Donnie, and they're like well, why,
what's one policy you agree with and they literally can't
answer it answer that question.
Speaker 1 (03:54):
Well, yeah, and well, I mean that you're right. That's
kind of the case I think across the board, if
you did find that relatively knowledgeable voter, I would say
suggest the things that they say. And this goes back
to kind of what I was talking to this reporter about,
is you know, he's going to freeze rent, right, like
that's been his commercials. He goes around like, we're freezing rent,
We're freezing rent, and that's going to apply commercially as well,
(04:17):
So that's landlords who own restaurants. And then of course
the mandatory minimum wage laws. We've seen these mandatory minimum
wage laws across states and cities and all over, especially
like coastal elite cities and in San Diego, they're trying
to propose a twenty five dollars an hour minimum wage law,
which even the California Restaurant Association it says it's going
to absolutely decimate the industry. We've seen it with AB
(04:39):
twelve twenty eight in California after they passed the mandatory
minimum wage law twenty dollars an hour fast food restaurants
they lost one hundred and ten plus thousand dollars jobs
within like six months. So there are there is clear
and concise evidence showing that this always has the unintended consequence.
And I say unintended because I used to think it
was unintended. Now I'm thinking it's more intended. So let's
(04:59):
say Mom Dommi gets Let's say he starts proposing and
pushing forward these mandatory minimum wage increases, freeze on rent,
and then any rolls out like public grocery stores, touch
on those one at a time. Minimum wage increases is
going to decimate restaurants throughout New York.
Speaker 2 (05:14):
Do you know what those numbers are?
Speaker 1 (05:16):
I would suggest it's going to be twenty five plus
an hour.
Speaker 2 (05:19):
See that is crazy to me because people don't just
don't understand how much it costs to run a restaurant,
and then when you're increasing, you're labored that significantly. Plus
these individuals are making so much on tips.
Speaker 1 (05:31):
They're going to say, well, the thing is the cost
of running a rent. And I'm going to play Devil's
advocate here. The cost of running a restaurant is so
high because of the cost of rent. And guess what,
good news we're also freezing rent.
Speaker 2 (05:42):
Right, But I mean, I'm wondering if some of these
restaurant owners will then stop the tipping and just pay
them an hourly because they can't afford it.
Speaker 1 (05:50):
It's not the oh this is I'm so glad you
brought this up. Everyone will argue for that. It is
not the restaurant owners that are against the hourly mandatory
or a living wage. It is the workers. The workers
do not want a wage, They want the opportunity to
make a ton of tips. When we opened our restaurant,
(06:11):
we asked everybody, hey, do you want us to pay
you thirty thirty five dollars an hour but we eliminate tipping.
They're like, we won't work here. We want the tips.
Speaker 2 (06:18):
Because yeah, the tips are significant.
Speaker 1 (06:22):
Are significant. Now, I will say this, in New York
City they do have a tipped wage, so it's like
three or four dollars an hour, whereas like in California,
we have to pay the twenty dollars an hour plus
they get tips.
Speaker 2 (06:32):
So then this would then mandate from three to four
dollars an hour, they would have to go to twenty
five an hour.
Speaker 1 (06:37):
I would not be surprised if he tries to get
rid of the tipped wage, but that's a state piece,
not a city piece, although they might be able to
try and figure out a way to change it on
a city level. If that happened, you would see restaurants
close everywhere through New York City. Opening a restaurant in
New York City is not a move to make money.
It's a move to set up a flagship and then
make money in other areas. Right, it's a billboard. Some
(06:59):
restaurants do make money, typically in the outer boroughs or
like not in downtown Manhattan. And we've seen a restaurant
exodus in New York City. But it will only make
it worse, so you will get the only people that
will be able to survive with that economic reality are
some of the larger multi unit operations or heavily funded
operations that can afford a little bit of that kind
(07:20):
of margin. Push on the public grocery.
Speaker 2 (07:23):
Store side is really crazy. So what who says the
city is going to be able to run a grocery
business efficiently?
Speaker 1 (07:31):
Right?
Speaker 2 (07:31):
Like, how do they even know what they're doing with
like logistics and purchasing and competitive pricing like do like
this just seems I don't know.
Speaker 1 (07:40):
Well, it's insane, is what it is. Because there were
there have been attempts at doing this across other markets.
I think actually Kansas City did it, and in Kansas
City they shut down after like six.
Speaker 2 (07:51):
Months six months because they were just losing a ton
of money or yeah, yeah.
Speaker 1 (07:55):
Well, I mean what people don't realize is that like
grocery and retail, the margins are four or five percent
volume game, right, Like, you're not making that much money
because it's it's strictly it's volume, volume volume. So if
I make four percent on a million dollars versus four
percent on one hundred million dollars, you know, four percent
on a million dollars is forty thousand dollars. Four percent
on one hundred million dollars is four million dollars. The
(08:15):
four million sounds great when you say they profited four
million dollars, but think about the work that you had
to put in in order to generate one hundred million
dollars in sales in addition to the cost of a store.
So you're going to have you know, what's going to
happen is is that you're going to see food service operations,
both restaurant and retail stop opening in the city. You're
(08:36):
going to see many of them close and shut down,
so you're gonna have a lower supply. Then the city
steps in and says, oh, well, Trader Joe's wants to
leave this area, or Aldi or Wegmans wants to leave
this area, Well, guess what, We're going to run our own,
city run grocery store. They're gonna have absolutely no idea
how to do it, okay, and the way in which
government runs is not efficient. So they're going to put
(08:58):
ten store clerks where a private organization might have two.
They're gonna put ten checkers, you know, or baggers at
the counters where they would normally have two. That we're
moving back and forth, and they're gonna run these costs
that are gonna be so high it's gonna be a
financial drain on the city. But it's gonna be the
only option for food in certain areas because all the
private vendors have left, and the city's gonna need to
(09:18):
keep pumping money into it. And in order to have
the money to do that, they're gonna have to increase taxes.
Speaker 2 (09:24):
Well, he's only from my understanding, it's only five stores, right,
that he's proposing.
Speaker 1 (09:31):
Yeah, I don't know what he's purposed. I don't think
he knows what he's proposing when he asked. Somebody asked
him the other day about this, and he had absolutely
no answer. Right, it's all just working in kind of
like vision and theory, but it just does not work.
There's no example in history in which government taking over
the means of production has worked. Yeah, like, it's just
(09:51):
it's never happened. So do I agree that maybe there
could be ways in which you subsidize some of those
private businesses, Yes, but that already exists. The reason New
York has gotten so bad people don't want to face
this is because they defunded their police right based on virtue,
and then they needed to continue to stop crime. So
(10:12):
they had a smaller police force that they had to
have work double the amount of hours.
Speaker 2 (10:17):
So then they were just basically paying them over time,
like you know, one person's salary, if you will, should
have been too.
Speaker 1 (10:23):
Yeah, So they made this virtuous move to cut the
police force and say, look how much we cut the
police force. But then they realized they still needed the bodies,
so then they had to pay everyone over time, which
ended up costing more than it would if you kept
the police force on board. And then crime continued to
go up, and then certain areas of the city started
to fall apart, and then you have these kind of
mini mafias, cartels, gangs taking over. And then you import
(10:46):
millions of people into the city and you're providing them
social services, which is what we know happened. This isn't
political theater, this is reality. It's not subjective. And then
you've got to pay for those people, and then your
city budget runs so dry that you need to increase
the taxes. And then when you increase the taxes, the
people who are generating revenue in the city leave the city,
(11:06):
so then you have less people to increase the taxes
on than The only people that are left in the
city are the lower income or middle class, and then
you have to increase their taxes double the amount, and
then those people end up leaving the city. And that's
the downward spiral where you see cities fall apart over
a ten or twenty year period, and that's what could
potentially happen here in New York City.
Speaker 2 (11:26):
Well, let's hope not, because I do love New York.
We used to love going there all the time.
Speaker 1 (11:31):
Everyone loves New York. So we're going to touch on
that in some future episodes because I think this is
a really interesting story to follow. But something more contemporary
that's very important, very important, is Halloween candy.
Speaker 2 (11:42):
Yes, and you know what's kind of sad. What is
that more people will start to see gummies instead of chocolate.
They might see that this year.
Speaker 1 (11:52):
I saw that. Last year it was like fifty two
percent of the Halloween candy was chocolate based. And they're projecting,
as you just said, that this year it's gonna it's
going to be the opposite. It's gonna be more gummy
based candy.
Speaker 2 (12:03):
Why is that?
Speaker 1 (12:04):
I have absolutely Oh. I think it's just the cost
of chocolate. Maybe we're just not a chocolate generation anymore.
Speaker 2 (12:08):
Oh yeah, Look so last year fifty two percent of
the total Halloween candy was chocolate. Oh no, and this
year it's going to go down. I love a good chocolate.
We talked about this last time.
Speaker 1 (12:19):
I love a good chocolate. Yeah, but we're not talking
about real chocolate here, like I like a good semi
sweet or like bitter dark chocolate high quality. We're talking
like milky Way and snickers bars.
Speaker 2 (12:30):
Well, milky ways gross snickers are all right?
Speaker 1 (12:34):
What's this thing that I've seen everyone doing? This trunk
or treat?
Speaker 2 (12:37):
So it's it's like trick or treating except you. I
think you set up like a table or it's like
almost tailgating, and you set up a little table for
trick or treaters to walk around, and.
Speaker 1 (12:49):
It's it's like a parking lot or something.
Speaker 2 (12:50):
It's a parking lot or a neighborhood or the school.
Speaker 1 (12:54):
We need to get ahead of this type of stuff.
We don't have any friends.
Speaker 2 (12:57):
Yes, we have some friends. Unfortunately, our kids some up
well okay, we have such a wide age range with
our children that it's hard, like fifteen to five.
Speaker 1 (13:08):
Yeah. Something about Lauren and I. I think that it's
just one time we met the We were hanging out
like at a playground, and then we met this couple
and we were like, oh, that's cool, we should go
out to dinner with them, like me have another couple friend.
And then like an hour later, Lauren got a text message,
No it was you. It was a message basically they're like, hey,
it was nice talking with you, but we don't think
we can be friends with you.
Speaker 2 (13:26):
Literally we had like the best time, Like it was
like the perfect It came on very hard. No, I didn't.
We all of our kids were getting along. You and
I were getting along with the mom and dad. And
then Andrew shot the dad at text like later and
was like, hey, that was really nice meeting you. We should,
you know, get the family together.
Speaker 1 (13:45):
We got broken up with and then the dad.
Speaker 2 (13:47):
Text him like literally immediately and was like, it was
nice meeting you too. But we we talked and unfortunately
this isn't going to work out.
Speaker 1 (13:55):
This is a weird story.
Speaker 2 (13:56):
It was so weird. But this was like before like
Andrew got really heavily involved in politics, and like, I
know a lot of people are like, oh, they probably
looked you guys up and saw you know where you're.
Speaker 1 (14:06):
Yeah, but even before that I was weird. So if
that was probably it, I was a little think since him,
I was a little apprehensive. I thought that the dad
was a weenie. Oh, dear Lauren was really Lauren was
really getting along with the wife. But in any case,
after that, we've decided we just we're we're each other's friends.
Speaker 2 (14:23):
You're my best friend.
Speaker 1 (14:24):
That's so kind of you. I appreciate it. I hang
out with a lot of the elderly.
Speaker 2 (14:27):
I love that he doesn't say that I'm his best friend.
I've brought this up on a different episode where I'm like,
you're my best friend and you literally.
Speaker 1 (14:34):
I just gave you the heart.
Speaker 2 (14:35):
Ignore me.
Speaker 1 (14:37):
I gave you the heart and the best friend. Look
but what yeah, it was. It's one of these. Oh
he's can't wait till he gets making a heart with
his fingers. But that's not what he did last time.
And he ignores you. Still have yet to say I'm
your best friend. I love you. See you're my best friend.
Oh boy, do you know you're not allowed to throw
tortillas anymore at the Texas Tech football games?
Speaker 2 (14:58):
Wait, I didn't know throwing tortilla was a thing.
Speaker 1 (15:00):
I didn't either until I found out about this. And
by the way, Texas Tech is good number fourteen Texas Tech.
They're banning tortilla throwing tradition at football games.
Speaker 2 (15:09):
Oh in Lubbock, that's right by my sister.
Speaker 1 (15:11):
Why so, I don't I don't understand why they're telling them.
Maybe it's just a mess, maybe it's just hard to
clean up. I don't think it's that bad.
Speaker 2 (15:19):
Don't look at this anyone caught throwing tortillas would have
their ticket privileges revoked from the rest of the academic
year across all.
Speaker 1 (15:27):
Sports twenty five thousand dollars.
Speaker 2 (15:30):
Fine, Wait, why I need to find out why you
can't throw tortillas.
Speaker 1 (15:34):
I'm sure somebody cried and said it was like racist
or something.
Speaker 2 (15:39):
Probably I feel like that's always the case, Like although
that went in doubt for racism in there.
Speaker 1 (15:43):
Although that would determine, like if it was flower tortillas,
I don't think that that's racist. If it was corn.
Maybe because you're really getting into it, because I feel
like all the like, all the how can I put this?
The non taco eaters, people who traditionally don't eat Mexican food,
they go for the flower tortillas and then like you what,
(16:05):
who's fifty percent of Mexican? Yes, you love really getting
into detail on the toll. Yeah, So if you had
a choice, right, what would it be? Flour corn hybrid,
which is flower en corn, blue corn, yellow corn, white corn.
Speaker 2 (16:21):
I like a good hybrid. We used to do that
at our old restaurant. We had a hybrid tortilla and
it was phenomenal because it holds up well, like a
corn tortilla, yes, but like it was soft.
Speaker 1 (16:32):
No, like a like a flower tortilla. Y. It holds
up because of the flour and the.
Speaker 2 (16:35):
Glue, because of the Yeah, that's what I meant.
Speaker 1 (16:37):
But you get the flavor of the corn. It was
just so everyone knows. Hybrid is like half flower, half flower,
half corn. And it's great because I love the flavor
of the corn, but I like the strength and the
structure of the flower.
Speaker 2 (16:47):
Yeah. And you can you can actually find hybrid tortillas
at the grocery store.
Speaker 1 (16:50):
There's nothing. So I'm so conflicted with like California tacos
because they always do the two taco shell.
Speaker 2 (16:56):
I don't like that you rip off the second taco shell.
You are crazy girl, because it's just too much tortilla.
That that too too much had like seven seven O's
passionate about it.
Speaker 1 (17:09):
Yeah, well, I agree with you because the problem is
with the corn is you can't sauce it well enough.
And if it becomes too saucy and it breaks through
the corn and turns into a soggy mess, and an
unsauced taco is horrible. Nobody wants an unsauced taco. That's
for communists. That's for New York City.
Speaker 2 (17:28):
Too much, too much, too much.
Speaker 1 (17:31):
So we wow, we went from football too. We went
from Halloween to not having friends to football to tortillas.
Speaker 2 (17:37):
This has been crazy, It's been all over the place episode.
Speaker 1 (17:40):
I saw a headline the other day that schmuckers schmuck
You know it should be smuckers, because there's it should
be s h not sm smuckers for schmuckers.
Speaker 2 (17:52):
So Smuckers sues Trader Joe's over the peanut butter and
jelly uncrustable.
Speaker 1 (17:58):
This is the dumbest site.
Speaker 2 (18:00):
Everything have to end up in a lawsuit.
Speaker 1 (18:02):
And furthermore, why are we suing over trademarks that you
cannot trademark? Trademark that I allowed them to trademark a
peanut butter the most.
Speaker 2 (18:11):
It just doesn't have I make those every day for
the kids.
Speaker 1 (18:14):
I'm gonna sue you.
Speaker 2 (18:15):
Oh, don't do that.
Speaker 1 (18:16):
I suit myself once. Who First of all, how can
you trademark something so basic the peanut butter and jelly
with a crust cutoff, and you call it an uncrustable.
So then Trader Joe's comes out with their uncrustable get
sued by Smuckers.
Speaker 2 (18:30):
Yeah, so Smuckers calls the Trader Joe's product an obvious
attempt to trade off the fame and recognition of the
encrustable design marks.
Speaker 1 (18:39):
I don't want to do this because we don't have
the time, but I would love to lob a massive
lawsuit against somebody lobbying in a massive lawsuit. So like,
I want to sue Smuckers under the same precedent that
if they are able to sue based on that, then
I can sue them because frankly, I believe that my
mother invented the uncrustable.
Speaker 2 (18:56):
I bet she did. Susan's a great cook.
Speaker 1 (18:58):
Is this sarcasm? Susan, I know you're listening. I can't
give me, I say, Susan, we're joking.
Speaker 2 (19:04):
Susan.
Speaker 1 (19:04):
She is actually a great She makes like four things
and they're all wonderful.
Speaker 2 (19:08):
She does. She's perfected the dishes that.
Speaker 1 (19:11):
She marinated broccoli off the wall, and I've given her
a little bit of a culinary.
Speaker 2 (19:15):
She's got a little pizzazz.
Speaker 1 (19:16):
She had pizzazz. She does have pizzaz. She's Italian. You know,
she knows what she likes. I'll give her that much. Yes,
And she is responsible for introducing me to a lot
of really good food because she used to bring me
to all of her meetings with her and I would
like sit on her lap with these Jersey diners. And
that's how I fell in love with Taylor ham, egg
and cheese and any other and Slovaki Greek dish. The
(19:37):
Greeks owned the diners in Jersey.
Speaker 2 (19:39):
We went to a great Greek diner in Miami. Out
of all places we did not a diner, sorry, a restaurant.
Speaker 1 (19:45):
You and I.
Speaker 2 (19:47):
You don't remember going.
Speaker 1 (19:48):
Oh with David Webb. Yes, oh that was great. That
was a restaurant that was like a waterfront restaurant, restaurant.
Speaker 2 (19:52):
It was beautiful and they had great food.
Speaker 1 (19:54):
The Greeks have wonderful food. Yeah, and everybody knows the
Mediterranean diet is the way to go.
Speaker 2 (19:59):
That's merrily my diet and yours too. Yeah, I do
it unknowingly.
Speaker 1 (20:03):
I was reading a story the other day about all
these people who like live these long lives, you know,
one hundred hundred and ten years old, and it's so
funny because the cliche is true. It's the Mediterranean diet.
This one lady was like I eat a ton of butter,
I drink a beer, I eat meat and bacon and
eggs for breakfast. That's not Mediterranean, literally the opposite. Hold on,
I'm getting there. I'm getting there. But she doesn't have
(20:23):
seed oil, she doesn't eat any process.
Speaker 2 (20:25):
For Mediterraneans, olive oils, lots of fish, fresh fruit, vegetable
chicken which is so olive.
Speaker 1 (20:35):
But no processed food.
Speaker 2 (20:36):
No process food.
Speaker 1 (20:37):
That's the point. There's really no.
Speaker 2 (20:39):
Seed oils, butter and bacon, like.
Speaker 1 (20:41):
Okay, I threw the bacon in there, so it was
more of like a merge. It was like Mediterranean diet
meets the you know, Montana diet. Oh, that's good, the Montana.
That sounds good. Let's start that Hannah Montana. Oh my gosh,
I got a good one here. Though you got it,
I have not told you about this one. This falls
under the what the fork? The WTF? Crazy foods? Hot
ice cream?
Speaker 2 (21:02):
What is hot ice cream?
Speaker 1 (21:03):
Exactly? What is hot ice cream? So Tyra Banks heard
that name in a while. I used to watch America's
Top Model.
Speaker 2 (21:10):
I used to watch her. I went to her show.
Speaker 1 (21:12):
Okay, that's weird.
Speaker 2 (21:13):
She had like a talk show, and I would get tickets.
Speaker 1 (21:15):
I remember that. Didn't she get sick for a while
or something happened to it.
Speaker 2 (21:18):
I don't know.
Speaker 1 (21:19):
I didn't keep them, or maybe she had I think
she had drop foot. No, never mind, that was somebody else.
That was Tyrone Banks. So the hot ice cream is
exactly as it sounds. It is ice cream, but it's hot,
like it's icy, or like temperature. It's hot, temperature hot.
Imagine eating ice cream. You grab it from the cup
(21:39):
and you hold it up, and it's got the same
structure as regular ice cream, the scoop, you know, the fluffiness,
all of that, but it's warm. It's hot.
Speaker 2 (21:47):
But like, how does it hold up if it's hot.
Speaker 1 (21:49):
I was reading the article and she said she tried
all of these different ways. They tried just like melting
ice cream and reconstituting it. They tried making custards. They
have now a proprietary way of creating ice cream. That's
it holds in scoops and eats velvety, smooth, voluptuous bite
of ice cream, but it's hot. And I find that
so fascinating because number One, from a food science perspective,
(22:11):
I can only imagine the chemicals that are in there
in order to allow that emulsion to hold.
Speaker 2 (22:17):
Look, so, people have their theories about how banks hot
ice cream is made, including one who guessed it was
a flavored krem unglace.
Speaker 1 (22:25):
Yeah, creme on glaze, which.
Speaker 2 (22:27):
Is But The America's Next Hop Model says she will
not reveal her secrets.
Speaker 1 (22:32):
Yeah. Well, of course she's not going to reveal her secrets.
That's the proprietary nature of it. How do you how
else do you think she's going to franchise it? How
else do you think she's going to sell it? Get
people in the door? Why would you reveal your secret? However,
I also think that that's a very good way of
blindfolding the people who can try it. I so do I.
Speaker 2 (22:48):
Now I'm curious.
Speaker 1 (22:49):
This is going to be huge. I think she she
didn't come up with this. I think there was a
concept in Australia that did this. And I could be
wrong and she's franchising it, or she took the licensing
rights to it and she's bringing it to the US.
But if she goes into so much detail about how
she created this concoction, then maybe she is the one
the mastermind behind it, which I have a lot of
respect for I do too too often, like these famous people, brands,
(23:12):
individual brands, they're they're cut copying and pasting a concept
that's already out there, there's already working. Yeah, they're putting
their name on it and making it as if it's
their own. They're either ripping off a young budding brand
or they're But she's coming up with something totally new here.
And I love ice cream.
Speaker 2 (23:29):
You love ice cream.
Speaker 1 (23:31):
I have a problem with that.
Speaker 2 (23:32):
She will order Instacart at like nine o'clock and so
we're getting a knock at the door at like nine
p forty five and it's just a bag full of
different flavors of ice cream. And he will sit there
and eat so much ice cream. I do not understand
how you're so skinny.
Speaker 1 (23:46):
Because I know that I'm going to eat that ice cream.
And I save, I budget my calories. So in the morning,
I'll have a glass of water I'll swallow like a
junebug on the way to work, and I'll have a
piece of toast for lunch, and I'll eat just like
I'm I'm almost you.
Speaker 2 (24:03):
You load all your calories.
Speaker 1 (24:04):
At the end of the day, I do. And then
and I know somebody's gonna write to us after this
and be like, you know, it's really bad. You're not
going to sleep well and you're gonna die, or only
I already.
Speaker 2 (24:11):
Know that if you he doesn't already sleep well, Yeah.
Speaker 1 (24:13):
I don't. I don't, probably because of the ice cream.
But you know what, I'm not sleeping well. But I'm happy.
Speaker 2 (24:18):
You're very happy. He there's nothing you You look so
happy when you're sitting on the couch just eating your
pint of ice cream alone for your five minutes.
Speaker 1 (24:27):
And I'm in a bathing suit, so I owe. This
is a weird thing of mine. I will only eat
the ice cream and a speedo. It's just a weird thing.
I used to swim. It goes back to that.
Speaker 2 (24:36):
That's where he's not this weird. He doesn't do that.
Speaker 1 (24:38):
I've thought about it.
Speaker 2 (24:39):
Oh I'm gonna find him tonight on the couch with
a speed Just.
Speaker 1 (24:43):
A mirror thought makes it worse. There's a few things
in food that we need to get rid of, or
eighty six, as we like to say, eighty six It okay,
why don't you start with your mine?
Speaker 2 (24:51):
Is it really a food trend? But like we were
talking about, we've had several birthday parties. I want to
eighty six kid birthday parties at home. We had no
kid birthday parties at our house this year, and it
was glorious.
Speaker 1 (25:06):
Parents. You got like the motivation sometimes is, hey, we
didn't plan this, therefore we're just going to hold it
at our house, and it becomes a disaster because, as
everyone knows, nobody cleans like a lady who's about to
have guests come to our house, or for that matter,
actually a cleaning lady. Why is it why do women
clean before the cleaning lady comes.
Speaker 2 (25:24):
I don't well, when we don't have a cleaning I'm
minding lady because you don't want them like touching your stocks.
Speaker 1 (25:30):
And then furthermore, you clean the entire house before all
the guests come, but then the house is messed up
after the first guest comes.
Speaker 2 (25:35):
This was life changing for me. Every year, I don't
think we've ever had a kid party not at our
house because of that. This year, we went to Chuck
E Cheese for the little guys Big five, and then
we had another party at a skateboarding indoor skateboarding park. Guys.
It was so good not having to clean, not having
to cook, not having to you know, kind of like
(25:57):
tell the guests, Okay, it's time to leave.
Speaker 1 (25:59):
Like it was like, that's actually, that's right.
Speaker 2 (26:01):
That's a two hours in and out.
Speaker 1 (26:04):
And that was it because you always have that one
guess that wants to just stay and talk for two
or three hours and you're like, honestly, like I gotta
put my speedo on and eat some ice cream.
Speaker 2 (26:11):
So that is my eighty six.
Speaker 1 (26:13):
Well that's a really good one. And I will say
we need to qualify the Chucky cheese piece. In Huntington Beach, California,
they just opened a brand new Chucky Cheese. So this
wasn't like a second gin Chucky Cheese. This is the
new model of Chuck E Cheese nic It's actually really clean.
And they changed their pizza recipe. It's a thinner crust,
garlic butter pizza that I'm not gonna lie, not gonna lie. Now,
(26:33):
maybe I'd worked up a little bit of a hunger
because I was over there playing the skee ball too much,
but that pizza was probably you know, if I'm going
by the Dave Portnoy one bite, everybody knows the rules.
It was like a seven out of ten.
Speaker 2 (26:45):
It was good and everyone had was good. I don't
know why I said it.
Speaker 1 (26:50):
She's code switching.
Speaker 2 (26:52):
It was really fun. We had a great time. The
parents had a great time. Everybody told me how fun
the party was. And I'm like, I feel like I
didn't do anything. I just like it out playing cards
and I'm like, here, go run around.
Speaker 1 (27:02):
That's not true. You walked around and you you you mingled,
then you bobbed. I was like, I was hiding over
in the ballpit. No, you were.
Speaker 2 (27:09):
You were talking to some dads. I saw you.
Speaker 1 (27:11):
Yeah, I was, I was. You know, we we just
talked about dad stuff, home depot, speedos, you name it,
back to it.
Speaker 2 (27:18):
So we skipped the the the wait, you didn't tell
you're eighty six it.
Speaker 1 (27:22):
I just want to get rid of the flavored doritos.
That's what I want to get rid of. I just
saw an ad coming that there's gingerbread flavored Doritos are
coming out. I don't know that's a holiday thing. I'm
sure that it is. It's like, look, just stick with
what you know. You got the blue bag and you
got the red bag. That's it. I don't need gingerbread
flavored Doritos. I mean, I don't need cigarette flavored Doritos.
Just give me the basic Doritos. That's it. I'm not
even gonna eat the deristos. Figure out to yeah, because
(27:44):
who's like, oh ginger Oh, let's have make a gingerbread house.
Oh I want Dorito's weird it is, it's weird. The
food marketing machine needs to get turned upside down. Get
rid of all these interns. They're screwing everything. Well.
Speaker 2 (27:54):
I think they do this because they know people are
going to want to try it anyway, to see what
it's all about.
Speaker 1 (27:58):
Try it once, like hot eyes.
Speaker 2 (28:00):
Yeah, no, I want to try That's what it is.
Speaker 1 (28:03):
That's my brand. Eating cold ice cream in a speedo.
That's hot ice cream.
Speaker 2 (28:07):
You need to calm down.
Speaker 1 (28:08):
Okay, okay, I do ice cream? Gets going. We skipped
our sharpen your skills segment because I really wanted to
move into this kid's birthday party piece. But speaking of
sharpening your skills, one of the tips I want to give.
I've talked about the cold seer, I've talked about the
reverse sere, but people still want that hard seer on
a lot of their protein or fish, especially the skin.
So They're like, but how do I get that good
(28:29):
sere even if I don't want to do the reverse here? Like,
what's the old school technique? I call it the sere
and slide? Right? You get a pan blasting hot, You
put your protein in the pan, and then you put
the pan directly in the oven, skin side down at
three point fifty or four hundred degrees. Then after five
or six minutes, you open up the oven, you pull
the pan out, you flip the protein and just like
(28:51):
setting it and forgetting it, searing it and sliding it
in the oven is going to let the convection cook
the rest of the protein while you're getting that skin
super super super crispy. So give that a try with
like skin on chicken thighs or chicken breast or uh seafood,
you know skin skin on seafoods. So seir and slide
blast in hot pan, get the protein in there right
(29:13):
into it a three hundred and fifty degree of and
forget about it for about five minutes. Flip it actually,
and then after you flip it, add a little bit
of liquid in there, because you do you don't want
that dry heat to go throughout the entire cooking process,
and then you can make a really good pant sauce
with what's left over. So that's going to be it
for this week on our Quick Sizzle, it's going to
be Sir and Slide. I want to add up a
very very quick segment in here that we're going to
start talking about throughout the next episodes. So this is
(29:37):
food Facts that will Blow your biscuit.
Speaker 2 (29:39):
Oh, blow your biscuit?
Speaker 1 (29:40):
Yep, yep, it's a little weird. He's blowing a biscuit.
Speaker 2 (29:43):
Let's let's change the title.
Speaker 1 (29:46):
I know I like it. Food Facts That'll blow your biscuit, seabiscuit.
Did you know that ketchup used to be medicine? I
did not. In an eighteen thirties, doctors prescribed it for indigestion.
Imagine walking into a CVS and the pharmacist hands to
you like a bott heindes ketchup.
Speaker 2 (30:01):
Why is that the what's in the ketchup that makes
you not have any ingestion?
Speaker 1 (30:05):
I don't know. Maybe you think it would make it
worse because it's high in acid.
Speaker 2 (30:08):
We gotta look into this.
Speaker 1 (30:10):
We do. Butter wasn't just for bread. Medieval nobles used
it as hair.
Speaker 2 (30:13):
Gel, hair gel. Yeah, I could see that.
Speaker 1 (30:16):
I could see that too, because sometimes when I'm cooking,
I get beef tallow or butter on my hands and
I run my fingers through my silky hair, and for
the rest of the day i'm walking around, people are like,
is somebody eating a croissant? Like, it's just my hair,
It's just my locks. Although I like the idea of
using like tallow as a skin cream, butter, you name it,
all right, this will be the last one. This is
the food facts that will blow your biscuits. Let's see
(30:38):
what I want to talk about. I can't get behind
that garlic literally, and I'm using the term properly. Garlic
literally sweats out of your pores.
Speaker 2 (30:46):
Which is so true because I cannot eat a salsa
that has a that's heavy and garlic, because I will
literally smell like garblet. Literally literally, and Andrew will be like, gosh,
you stink.
Speaker 1 (30:57):
When you eat a lot of garlic, the methyl sulfide
builds up in your blood and exits through your pores,
which is why heavy garlic eaters smell like an Italian
kitchen the next day, or in your case, like a
big bowl of garlic. Studded salsa and you hate it
so much. I don't hate it. I don't hate it.
But we'll be laying in bed and I'll be like,
oh my god, somebody threw a garlic clove in my pillow.
Speaker 2 (31:18):
It's just me.
Speaker 1 (31:19):
The kids have really been anti vampire lately, so it's
incredibly likely that they did that.
Speaker 2 (31:24):
Well, you're funny. We went through a lot this episode.
Speaker 1 (31:27):
Yeah, so let's follow what's happening in New York City
and the effect that a new mayor might have on
food service, retail food operations. Obviously, we want to know
about what you got going on for Halloween. All this
candy talk is making me a little bit hungry, maybe
for ice cream, hot ice cream that is, We've got
that hot ice cream story in there. And I also
want to know whether you guys like corn or flour tortillas,
because I think we should lean into that on the
(31:47):
next episode. Maybe throw some tortillo.
Speaker 2 (31:49):
Now. I want to know if you guys like having
kid parties at home or do you ditch them completely
and go somewhere else like I did this year, which
was amazing.
Speaker 1 (31:56):
Ditch the kids for kids. That's a good idea. Later,
but Hey, you guys. You know what for your birthday,
You guys can just hang out at home alone. We've
got a Ukrainian babysitter that we found online. They don't speak.
Speaker 2 (32:06):
English, and we'll be back in two days. Oh dear,
Happy birthday, Happy birthday. All right, well, this is fun.
Speaker 1 (32:12):
Be sure to follow us on x I'm at Chef.
Speaker 2 (32:15):
Gruel and I'm at Lauren Gruel.
Speaker 1 (32:17):
On Instagram mom at Andrew Groul.
Speaker 2 (32:18):
And I'm Lauren Underscore Gruel.
Speaker 1 (32:21):
And thank you so much for following us. Give us
any topics you want us to talk about. Thanks for
tuning in today, and we can't wait to see you
next week.
Speaker 2 (32:27):
See you next week.
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Clay Travis
Buck Sexton
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