April 1, 2024 • 25 mins
Is Sushi a sandwich?
Tyler and Wells dive deep into what constitutes a sandwich, salad, or soup, and let's just say . . . 'lettuce' agree to disagree.
Plus, how to make a fire Italian sub, including what bread and meats to use, provolone vs. mozzarella, and the dressing you 'knead' to make! It's a real breadwinner!
See omnystudio.com/listener for privacy information.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
It's Two Dudes in a Kitchen with Tyler Florence.
Speaker 2 (00:02):
And Wells Adams, an iHeartRadio podcast. That's right, it's time
for another episodes of Two Dudes in a Kitchen. It's
Wells Adams in a studio and Tyler Florence in what
looks like Hawaii.
Speaker 1 (00:16):
That's right, man, So Miller and Luck's Helali is kind
of right over my shoulder, right here, and brother, I
wanted to do this so I wanted to show you
how gorgeous the golf course is here.
Speaker 2 (00:25):
Oh my god, I.
Speaker 1 (00:26):
Know you're a big golf guy. That eighteenth all right there.
So the miss Abichi PGA Senior Pro Tournament is played
here every I guess it's like in January or December.
I think they played here. It's such an amazing tournament.
And the restaurant's like right over my shoulder. But I've
been here for a week and we've had such a
good time. So I'm gonna be here probably eight times
(00:47):
a year now that we have the restaurant opened. This
is it, This is it, this is life. It's great.
Speaker 2 (00:53):
Is this an April Fools joke?
Speaker 1 (00:55):
Is this.
Speaker 2 (00:57):
It's not real? Right?
Speaker 1 (00:58):
Like? Yeah, Like it's a it's a green screen or
something right behind me. Yeah, and I'm and I'm still
in uh dreary raindy San Francisco right now. No, this
is real, baby, this is real, super real.
Speaker 2 (01:10):
I'm happy for you. I really looks nice out there.
Happy happy say or Happy April Fool's Day? Do you
do you celebrate April Fool's Day? Do you mention your staff?
Speaker 1 (01:24):
I don't. I don't know, man, there's a couple of things.
I had to really think about this one, because like
there's a couple of big holidays that I feel like
I hardcore clock out on, Like like Halloween. Do you
celebrate Halloween?
Speaker 2 (01:37):
Yes, very much, so big Halloween family over here.
Speaker 1 (01:40):
Yeah, so my kids love Halloween, and I always end
up going as like as like the dad who's like
like trailing around with the kids. Right, So we used
to have like big Halloween parties back when the kids
were like tiny, But then at some point in time,
it's just it just feels like another thing. And then
April Fool's Day is kind of like one of those
other and also Saint Patrick's it's kind of like one
(02:01):
of those days that kind of come and go and
somebody's got to remind me that it's April Fool's Day,
because I don't know if I ever littlely kind of
pay atish that ki. I think it's just never really
like seemingly on my rdary, I thout.
Speaker 2 (02:12):
Something, you're the perfect like person to go after for
April fols because you're not even thinking about it.
Speaker 1 (02:19):
Oh for sure. I totally like, Yeah, it's a great
idea if you want to gag somebody because I like it.
Don't get me wrong, I think it's funny, especially if
they're very well crafted, but it's not everything that I
feel like I have time to dream about myself.
Speaker 2 (02:34):
Yeah, do you want to hear the worst April Fools
plank that's ever been played on me?
Speaker 1 (02:39):
Yes?
Speaker 2 (02:41):
Was tough. I was. I was a college student, and
I played rugby in college, and I had been dating
a girl for a little bit of time. Let's say,
and I was on a rugby trip and I'm I'm allo.
Now we're like, we had flip cell phones, and we
(03:04):
were kind of in the dawn of text messaging, and
so we're driving through like somewhere nowhere, uh Alabama, and
I get a text message and it's I think we
had lost the game. I think we'd lost Alabama. I
was driving back and I get a text message from
the girl that I was day at a time, and
(03:25):
she said, hey, listen, we need to talk. And I
says and I said, okay, is everything okay? And she
goes one of those one of those text messages, yeah,
and everything's not okay. I'm pregnant. And I was like, oh,
that's my god. So we get out and go get like,
(03:50):
you know, snacks at a you know, a flying Jay
or a pilot or whatever. And I show my best
for the time and I show him the text message
and he's like jaw to the floor, like, oh my god.
And so I go to like call her to like
figure out what's going on, but that there's no service.
We're in the middle of nowhere, Alabama. And so for
like an hour and a half, I have no service.
(04:12):
And we finally get back into like the county lines
of old miss at miss in Oxford, and I get
service back, and I and.
Speaker 1 (04:23):
You've been sweating this for a couple of hours or what.
Speaker 2 (04:26):
I have having an existential crisis. I'm a twenty two
year old or twenty one year old kid in college.
I'm an idiot, and I'm like, oh my god, what
am I going to do? And then we finally get
back into service and I get an oren text message
that she had sent like five minutes after the original
but I didn't get it, and it's in April fools.
It's just oh my goodness, gracious, So I had like
(04:49):
two hours of just like existential crisis.
Speaker 1 (04:53):
Oh my god, oh my god. I mean, well, listen,
I think you know, most young men I've experienced that
once or twice, and mostly woman have as well. But
I'm glad. I'm glad it was it was April Fool's joke.
I'm yeah, all's well. That ended.
Speaker 2 (05:07):
Well, yeah, didn't date her for very much longer. After
that was.
Speaker 1 (05:14):
Some of those thingtions are like okay, hardcore not funny,
but like so then then after that hardcore not funny.
After that, would you it was a quick, quick, like
you know, return text message like you know, okay, thanks,
but let's not do this together.
Speaker 2 (05:28):
Yeah, I was like, not funny and then not funny.
That was. That was the end of that. So that
was the day that I didn't have a little Wells
running around. But lord knows how many of there are
of me out there. You know, there's no telling.
Speaker 1 (05:41):
Let's tell it, you know.
Speaker 2 (05:43):
So last week we were I presented to you my
my soup, salad sandwich theory, and I feel like you
wanted to dive into it a little bit more, and
I feel like we should for just a bit. My
theory is in the culinary world, there really is only
three dishes. Now there is a caveat though, you have
(06:05):
to have more than one ingredient, Like a ribbi is
a ribbi. A chicken breast is a chicken breast, like,
that's just what it is. The second you add a
second ingredient, then it can only fall into three categories.
It's either soup, it's either salad, or it's sandwich. And
you can ask me anything and I can tell you
what I think each one is and it'll make total sense.
(06:26):
So a salad is anything that is vegetables, lettuce, starch,
and protein all mixed together. Okay, because you can have
fruit salad, you can have a tuna salad, you have
potato salad, you can have a rice salad, you can
(06:46):
have a caesar salad. There's a million different things, right,
and then of course you have a sandwich and sandwich
really is something that is enclosed by some sort of starch.
Now there is a heavy there. And so if you
have like let's say you have a sandwich, but you
have a lettuce bun, that's a salad. That's a salad, okay.
(07:09):
But if you have like I think that there was
there was a caveat where they made a sandwich with
like a grilled cheet, a grilled a fried chicken bun
in it. That is a sandwich because it's breaded right.
And obviously anything that is kind of like liquid based
is a soup. So a soup, you know, a regular
(07:33):
soup is a soup. And then you have like a
cereal or you have a chili that is a soup.
There's only three things soup, salad, sandwich in the culinary world.
Come at me, listen.
Speaker 1 (07:46):
I think there's something to what you're talking about, because
after you made that proclamation last week, I really thought
about it, and I kind of think you're right. I
kind of think you're right. It really kind of boils
down to three big categories because if it's got excessive
vegetables and it's kind of tossed together, whatever it is,
(08:08):
So what's a pasta? Tell me, what like a hot
pasta disch right, what's that?
Speaker 2 (08:12):
I think it's a salad?
Speaker 1 (08:14):
What's a lasagna?
Speaker 2 (08:16):
I mean I think that's technically a sandwich.
Speaker 1 (08:20):
Lasagna is a sandwich.
Speaker 2 (08:22):
Yeah, because it's a starch that's enclosing other stuff.
Speaker 1 (08:26):
Okay, okay, fair enough and okay, and then you, I mean,
what a sandwich mean you have to eat it with
your hands? You can have an open face sandwich life
and fork thing.
Speaker 2 (08:33):
Right absolutely, And that's why like a pizza or a flatbread,
that's a sandwich.
Speaker 1 (08:37):
Okay, So pizza, flatbread? Okay, So then if we go
I mean, you know what I'm gonna say, barbecue ribs.
But that's like sort of a solo.
Speaker 2 (08:46):
Thing, right it is.
Speaker 1 (08:47):
Yeah, it's individual thing. Huh. Okay, So if pasta is
so all right, so parpadelli bolonaise, what is it?
Speaker 2 (08:55):
I don't know exactly. Can I look at a picture
of what that is?
Speaker 1 (08:59):
Yeah? So it's like a you know, big, big wide
noodles with like a beautiful kind of like ground meat sauce.
Speaker 2 (09:04):
Like, let me look at that. Yeah, I think that's
that's that could be a salad, but it also could
be a soup, depending on how liquidy the bollyonnaise is.
Speaker 1 (09:15):
Yeah, it's what's my nice tight sort of like yumy meat.
Speaker 2 (09:18):
Sauce positive, right, I think it's a salad.
Speaker 1 (09:20):
So that's a salad. Okay, interesting, interesting, okay because because
it's got dugetables and the meat sauce or what yes, okay,
all right, so you can also you.
Speaker 2 (09:29):
Can also have like a rice salad, and that's a
defectively a starch salad. Right.
Speaker 1 (09:35):
Yeah. I do love a good rice sound I love
And actually rice is one of the big things that
we crush a lot in our house. I got my
wife this Japanese kind of I got the most expensive one.
It's called a Tiger Rice machine, and I think we
got that thing plugged in and cranked up two or
three times a week with the excess rice. I think
(09:57):
we do all kinds of fun stuff for that, like
make like leap on right salads with you know, with
like garbonds of beans and you know, almost like the
in place of or zoe, you know, so you could
just use you regular rice with artichoke carts and you know,
dice salami and pepper and chini and pro bolone cheese
(10:20):
and you kind of make an Italian sop salad, but
you fold rice into it. I think it's absolutely delicious.
Now is that a salad? That's a salad? Right? But like, now,
what about a pocket sushi? That's a sushi pop tarts sandwich?
I get that. What's sushi?
Speaker 2 (10:35):
It's a sandwich.
Speaker 1 (10:37):
Soushi is a sandwich, Yeah, for sure, it's it's right now.
I want to apologize the entire Japanese culture right now.
I just want to just get that out of the way.
I just want to apologize on behalf of the two
dudes in the kitchen. So so so okay, so walk
me through. But it's the one sided thing, right, So
with starch on a thing on top, right, So, carbahydrate.
Speaker 2 (11:00):
And unageary is open face sandwich.
Speaker 1 (11:04):
So so an open faced peanut butter and jelly sandwich
and ottorro fatty tuna with sushi rice is the same thing.
Speaker 2 (11:12):
Yeah, they're both sandwiches.
Speaker 1 (11:18):
All right, fantastic man, Listen, the world, the world learns
all the real details on we get down to the
meat of the matter, that's for sure. Yeah, I discussed
the big topics here, but.
Speaker 2 (11:29):
Also, like I know I'm saying with my chest. So
it seems like I know what I'm talking about. I
don't know if it's true. This is just what I p.
Speaker 1 (11:38):
Well, listen, I think there's something to it, to be
honest with you, because I was because like, my brain
goes to details pretty quickly. So now I'm writing a
cookbook called called Soup, Salad and Sandwich and then you know,
and and we're going to really expand upon that, you know.
I mean it's the two first like two dudes in
a kitchen cook book called Soup, Salads and Sandwiches, and
we're just going to get into all of them.
Speaker 2 (11:58):
Yeah, Jelly feel a donut, it's a sandwich.
Speaker 1 (12:03):
I'm with you on that. That could really make a
lot of sense, right, Yeah, who makes the best donuts
in La.
Speaker 2 (12:09):
Oh? I don't know.
Speaker 1 (12:11):
I'm not.
Speaker 2 (12:11):
I don't eat donuts enough to know that.
Speaker 1 (12:13):
There's Johnny's Donuts to San Francisco.
Speaker 2 (12:17):
All right.
Speaker 1 (12:17):
That's that's and they're opening really super late. It's a
good like after the bar.
Speaker 2 (12:23):
Okay, nice? Yeah, I love that. I love discussion. Okay,
So we do want to answer some some audience questions
out there now that gotten through these soup sounds or
salad theory. Pate at Shark v H came at us
on Instagram and said, I'm on the hunt. I'm on
(12:45):
the perpetual hunt for the perfect Italian sandwich. In fact,
I recently have taken it upon myself to try an
Italian a day, to log the ingredients and try to
make the best combination of them. In your opinion, what
is the perfect Italians when it comes to meats, cheeses,
sauces and veggies. Thank you?
Speaker 1 (13:07):
I love Italian meat sandwiches. I love them. Do you
like them hot or cold or both or what?
Speaker 2 (13:14):
I like them cold? But it is my favorite of
the sandwiches. It is my favorite sandwich.
Speaker 1 (13:21):
Yeah. So in San Francisco's is a thing called Dutch crunch,
which which is a lovely crispy topping that goes over
top of bread, so the bread haus and textures. So
in my opinion, you got to go Dutch crunch on
a roll, right, it's a large ogier well it down
the middle, a little bit of the bread is taken
out right so you can stuff more stuff into it.
(13:43):
And then I think you got to go really good salami,
you gotta go. Soaper soda you gotta go copa and
then so it's like and maybe turkey if you want
to do that, right, So it's got to be a
couple to at least three, if not four, stacks of
meat on top of that. And then do you like
pro bolone or you like mozzarella.
Speaker 2 (14:00):
On my Italian I like provolone.
Speaker 1 (14:03):
I think provolon is really great, but mozzarella is really
nice as well. If you like roast of peppers.
Speaker 2 (14:09):
I do love vers of peppers. My my issue with
the mozzarella though, is, especially if it's in a like
a traditional Italian deli, it takes up a lot of
space in your sandwich, and a sandwich that's already going
to be overflowing. So like the problem is cut really
thin and it saves space.
Speaker 1 (14:24):
It's nice and flat, so you can stack, you can
stack more stuff. Yeah, you're economized in the space in
your sandwich and make for more goodies. Okay, So shredded
lettuce for sure, Yes, pepper and chinis for sure. Mm
hmm Okay, now oil and vinegar, right, so that's gonna
be sort of in a classic Italian vinaigrette, which is
going to be uh three to one oil the vinegar.
(14:48):
I don't think it's a super strong olive oil. It's
a little more neutral dried o regano. I like a
little bit of garlic powder in that hut, or maybe
even fresh crust, fresh cress, crushed garlic folding in there
as well. A tie. Need a bit of sugar to
balance it all out, and then and just give it
a good shake. It's not overly complicated. You can put
a little bit mustard that too. I think the colds
so I multified those nice and creamy. It's a little pop.
(15:09):
So you've got to soak the bread, right, you got,
I think that's really important. So you got your ingredients
all said, it buried in rock and roll. You want
to drizzle the the Italian vinaigrette and listen, you could
use jarred Italian vinaigrette that you have in your fridge,
totally fine. Anything that kind of feels like a vinagrette.
You want you want some gushiness in the bread, and
then you want a little bit of acidity to kind
(15:31):
of make everything faste nice in thread. All right, So
anything works, right. So then so you've got your Dutch
conch roll. You want to take out some of the bread,
drizzle some of the vinaigrette on the inside. Make sure
the bread has like a nice sort of like slightly
saturated field to it. It's got to be gushy, right,
And then you just want to start to lay everything up,
meats down first, right, so anything it kind of feels
(15:52):
the widest, So pershooto is a really great or if
you want to go to salami, soaper soda copa turkey
on top of that, and then you want to put tomato.
Speaker 2 (16:02):
Yeah, but I like the kind of like the diced
up tomato in with the with the shaves, lettuce, pickles,
all that kind of mixed together.
Speaker 1 (16:12):
You know, you want like a little jarred air vibe, right, yes, yeah, okay, great,
which is delicious on an Italian sandwich. So then so
then you've got your probolone cheese laugh right, and then
you got your shred lettuce, and then I think you
can add anything you want to. And the texture of
(16:32):
the bread slightly soppy, little sappy, right, and then the
layers of the meat on top of that, and then
that freshness of the iceberg lettuce don't don't necessarily anything else,
and then sort of the mixture of like fresh yarden
air vegetables which have which you're pickled, but they're also
pickled with chili flake, so you're gonna get that sort
of like nice little chili zing which is gonna be
(16:53):
really great. And then and then you mush it together
and then what I like to do is put it
on a sheet tray and pop in the of and
and warm the outside bread. Right, So I kind of like,
I like the Italian hot right, I think that's really great.
Have you been to Chicago and I'd like done like
the whole hot beaf tour?
Speaker 2 (17:11):
No, I haven't you.
Speaker 1 (17:13):
Do you get the Chicago often?
Speaker 2 (17:15):
No, but I'd love it when I go, as long
as it's not the winter time.
Speaker 1 (17:18):
Yeah, me too. I think, Well, Chicago's great anytime of
the year. It's one of my favorite cities. But they're
hot beef thing is kind of wild, so like it's
really it's great. Just this it's poor. It's beef surloin,
roasted really really slow, dave paper thin, dipped an a
stacked on top of bread, and then it's still got
(17:39):
all that fun stuff on top of it. So it's
got the lettuce, it's got the cheese, it's got the
the garden air, which is really nice, and and you
can and then you break it open and you dip
it in the ajo and then you bite into it
that way, so it's got It's the Italian sandwich, but
something else going on, which is really kind of nice.
I like that a lot.
Speaker 2 (17:58):
Okay, where do you think is the best place to
get an Italian sandwich?
Speaker 1 (18:06):
Weren't you just talk about Jersey Mikes. You like drinking
mice a lot.
Speaker 2 (18:09):
Yeah, we were talking about about that with our producer.
Number thirteen at mix is very very good.
Speaker 1 (18:14):
Walk me through that. Tell me what, because I don't
think I've had that before, so I thought I piqued
my interest.
Speaker 2 (18:19):
Let me let me find it real quick. I can
tell you.
Speaker 1 (18:22):
Out at the Jersey Mics.
Speaker 2 (18:24):
They do make a great, great sub, especially when you're
hungover and you you know, you really really need something
quick and fast and delicious. Okay, the number thirteen in
the original Italian nothing says Jersey Mike's more than our
Italian original Italian sub a truly authentic Jersey style Italian subed.
(18:48):
It's crafted with Provolone ham. I don't know if I'm
saying this right. It sounds like it looks like preshudo,
buta teeny.
Speaker 1 (18:58):
I don't know what that is.
Speaker 2 (19:00):
Calo solami and pepperoni.
Speaker 1 (19:04):
Yeah, minimum of three meets maybe four, right, and sometimes
you can cap it off the turkey your ham. I
think it's totally good.
Speaker 2 (19:10):
Yeah, that one's That one's great. If you ever come
to La and you're on the west side, there is
a sandwich shop called Bay Cities and they have an
Italian there that will blow your mind.
Speaker 1 (19:29):
We'll do that max time I'm down, but you.
Speaker 2 (19:33):
Have to catch just the right time and shout out
to my U. My co host on Best and Do,
Daniel Judtti, who is the owner and chef at Pizzana.
He makes an Italian at Pizzana, but it only is
like every like blue Moon that they'll make it, and
it is. It has been voted the best Italian in La.
Speaker 1 (19:56):
Uh.
Speaker 2 (19:57):
If you ever get to Pizzana and they have on
the menu, you have got to get it. It'll blow
your mind.
Speaker 1 (20:04):
Okay, all right, So now you were just talking about
that as a pizza. Is that pizza folded over? Is
that a pizza crust? Is that it fian salaich? Or
is it? Are we still talking about.
Speaker 2 (20:13):
Saying no a pizza is a sandwich.
Speaker 1 (20:16):
One thousand, an open face sandwich. I get full agreement
on that because it's got stuff on it and it's
you know, it's open face it it's got bread, right, yeah, right,
Why you're talking about a second ago? Does a guy
make a pizza and then fold it over and that's
an Italian salwich? No?
Speaker 2 (20:32):
No, so it's in a pizza joint, but they also
make an Italian it's just a normal Italian such yeah, okay, cool,
all right, right, okay, But here's the thing. In our
next episode, we are going to have the lady who
started Call of Power, which is cauliflower like everything, right,
And here's my question. If you make a pizza with
(20:55):
a cauliflower crust, is it a salad?
Speaker 1 (20:58):
That's a whole different categor does is it held together
by anything like inst.
Speaker 2 (21:04):
I don't know, but I have had cauliflower crusted pizza
and it's delicious.
Speaker 1 (21:11):
Do you like that's kind of like one of those
fun things I think people will really latch I've really
latched onto a couple of years ago. And is it
just like parmesan cheese. I'm kind of fascinated by this,
and I feel a little silly that don't know exactly
what that is. I feel a little silly right now,
but I think it's one of the things that I'm
dying to find out. It's definitely popular. I think a
(21:32):
lot of people love it. So a cauliflower across itself,
calflower power sounds fun. I love califlower. Uh, It's definitely
one of my favorite veustions to cookwood. We have it
all over our menus both in San Francisco and Hawaii
right now, just because it's kind of like the dead
of winter. It's kind of like one of those bests
you can get. So I'm excited about this.
Speaker 2 (21:50):
Gail Becker, she's the founder of Call of Power. This
is a company actually that I've I've worked with in
the past and because I do have a little bit
of upsets to me when it comes to you eating
a lot of bread and gluten, so I've had their
product and it's gonna be a really, really fun episode
to pick Gaelbecker's brain about how she got into, you know,
(22:10):
kind of starting Call of Power and then also being
able to answer some questions for Tyler, who just is
so new to the world of all the possibilities that
is cauliflower out there.
Speaker 1 (22:21):
I'm there, let's go.
Speaker 2 (22:23):
Okay. So that was a fun little Q and A episode.
I love these ones. I want the listeners out there
to DM us at to dudes in a kitchen if
they've got any questions of what could be either a soup,
solad or sandwich, because a lot of people really hate
this theory and I want to be able to maybe
in the next episode go through some of the questions
that people haven't answer them for them.
Speaker 1 (22:44):
Yeah, and let's see if we could break the theory
that I want to find something that doesn't fit in
either one of those three categories.
Speaker 2 (22:50):
Yeah. The only thing that kind of breaks it is dessert.
But you can effectively say, like cake is a sandwich?
You know?
Speaker 1 (22:59):
Is there a Is there a fourth category? Is there?
Is there dessert?
Speaker 2 (23:03):
No? Because like a pop tart, which is assert that's
a sandwich?
Speaker 1 (23:07):
You know? Is a pop I guess pop tarts are
DISSRT So do you do you do you actually toast
the pop tart or do you need it kind of
straight from the package?
Speaker 2 (23:16):
Straight from the package usually, but it was toasted originally, right?
Speaker 1 (23:20):
Yeah? Who who toasts?
Speaker 2 (23:21):
Who takes the time to toast that I don't know.
I don't know somebone who's got too much time with
their hands.
Speaker 1 (23:28):
Yeah, like I think, I don't think i've ever ever
ever put a pop tart in a toaster that they's
supposed to be for right, you're supposed to because it's shape,
the fits and a toaster that it's perfect. It's it
is perfect.
Speaker 2 (23:39):
Here's the other one, A ravioli, that's sandwich. A ravioli
is a sandwich, small little sandwich.
Speaker 1 (23:45):
I want to apologize the entire Italian culture.
Speaker 2 (23:48):
Yeah, I have two dudes in the kitchen. I've angered Italians,
the Japanese. Yeah, I mean basically I've angered everybody.
Speaker 1 (23:56):
The sandwich community is upset, right now, what about the
souper community? You can we can we upset them before
we walk out of here? Or what? How can we
upset the super community?
Speaker 2 (24:05):
Well here not like I think like ice cream in
a bowl that's a soup. It just hasn't gotten the
soup for yet.
Speaker 1 (24:12):
It's frozen soup. It's frozen soup. All right. I want
to apologize to all the super community on behalf of
tod dudes in the kitchen.
Speaker 2 (24:20):
Yeah all right, everyone, thank you for listening to Dudes
and the kitchen. This has been a fun one. Like
I said earlier, we are going to have the founder
of Call of Power, Gail Becker, on the show coming
up in just a couple of days. As always, follow
us on Instagram at two Dudes in a Kitchen. Send
us questions. We can answer them for you or we're
gonna have stupid conversations about soup, solad and sandwiches as well.
(24:43):
Thank you guys so much. And Tyler enjoy the beautiful
weather there.
Speaker 1 (24:46):
Thank you so much. I appreciate it. Come see us.
We're on the Big Island Miller and looks at the
beautiful four seasons.
Speaker 2 (24:54):
Hlala, let's go. I'm coming.
Speaker 1 (24:56):
Yeah, for sure, let's go. Love to have you.
Speaker 2 (24:58):
Out, all right, see you guys. Alright, guys, thanks for listening.
Follow us on Instagram at two Dudes in a Kitchen.
Make sure to write this a review and leave us
five stars and we'll see you guys next time. I
see you next time.
It's Two Dudes in a Kitchen with Tyler Florence.
Speaker 2 (00:02):
And Wells Adams, an iHeartRadio podcast. That's right, it's time
for another episodes of Two Dudes in a Kitchen. It's
Wells Adams in a studio and Tyler Florence in what
looks like Hawaii.
Speaker 1 (00:16):
That's right, man, So Miller and Luck's Helali is kind
of right over my shoulder, right here, and brother, I
wanted to do this so I wanted to show you
how gorgeous the golf course is here.
Speaker 2 (00:25):
Oh my god, I.
Speaker 1 (00:26):
Know you're a big golf guy. That eighteenth all right there.
So the miss Abichi PGA Senior Pro Tournament is played
here every I guess it's like in January or December.
I think they played here. It's such an amazing tournament.
And the restaurant's like right over my shoulder. But I've
been here for a week and we've had such a
good time. So I'm gonna be here probably eight times
(00:47):
a year now that we have the restaurant opened. This
is it, This is it, this is life. It's great.
Speaker 2 (00:53):
Is this an April Fools joke?
Speaker 1 (00:55):
Is this.
Speaker 2 (00:57):
It's not real? Right?
Speaker 1 (00:58):
Like? Yeah, Like it's a it's a green screen or
something right behind me. Yeah, and I'm and I'm still
in uh dreary raindy San Francisco right now. No, this
is real, baby, this is real, super real.
Speaker 2 (01:10):
I'm happy for you. I really looks nice out there.
Happy happy say or Happy April Fool's Day? Do you
do you celebrate April Fool's Day? Do you mention your staff?
Speaker 1 (01:24):
I don't. I don't know, man, there's a couple of things.
I had to really think about this one, because like
there's a couple of big holidays that I feel like
I hardcore clock out on, Like like Halloween. Do you
celebrate Halloween?
Speaker 2 (01:37):
Yes, very much, so big Halloween family over here.
Speaker 1 (01:40):
Yeah, so my kids love Halloween, and I always end
up going as like as like the dad who's like
like trailing around with the kids. Right, So we used
to have like big Halloween parties back when the kids
were like tiny, But then at some point in time,
it's just it just feels like another thing. And then
April Fool's Day is kind of like one of those
other and also Saint Patrick's it's kind of like one
(02:01):
of those days that kind of come and go and
somebody's got to remind me that it's April Fool's Day,
because I don't know if I ever littlely kind of
pay atish that ki. I think it's just never really
like seemingly on my rdary, I thout.
Speaker 2 (02:12):
Something, you're the perfect like person to go after for
April fols because you're not even thinking about it.
Speaker 1 (02:19):
Oh for sure. I totally like, Yeah, it's a great
idea if you want to gag somebody because I like it.
Don't get me wrong, I think it's funny, especially if
they're very well crafted, but it's not everything that I
feel like I have time to dream about myself.
Speaker 2 (02:34):
Yeah, do you want to hear the worst April Fools
plank that's ever been played on me?
Speaker 1 (02:39):
Yes?
Speaker 2 (02:41):
Was tough. I was. I was a college student, and
I played rugby in college, and I had been dating
a girl for a little bit of time. Let's say,
and I was on a rugby trip and I'm I'm allo.
Now we're like, we had flip cell phones, and we
(03:04):
were kind of in the dawn of text messaging, and
so we're driving through like somewhere nowhere, uh Alabama, and
I get a text message and it's I think we
had lost the game. I think we'd lost Alabama. I
was driving back and I get a text message from
the girl that I was day at a time, and
(03:25):
she said, hey, listen, we need to talk. And I
says and I said, okay, is everything okay? And she
goes one of those one of those text messages, yeah,
and everything's not okay. I'm pregnant. And I was like, oh,
that's my god. So we get out and go get like,
(03:50):
you know, snacks at a you know, a flying Jay
or a pilot or whatever. And I show my best
for the time and I show him the text message
and he's like jaw to the floor, like, oh my god.
And so I go to like call her to like
figure out what's going on, but that there's no service.
We're in the middle of nowhere, Alabama. And so for
like an hour and a half, I have no service.
(04:12):
And we finally get back into like the county lines
of old miss at miss in Oxford, and I get
service back, and I and.
Speaker 1 (04:23):
You've been sweating this for a couple of hours or what.
Speaker 2 (04:26):
I have having an existential crisis. I'm a twenty two
year old or twenty one year old kid in college.
I'm an idiot, and I'm like, oh my god, what
am I going to do? And then we finally get
back into service and I get an oren text message
that she had sent like five minutes after the original
but I didn't get it, and it's in April fools.
It's just oh my goodness, gracious, So I had like
(04:49):
two hours of just like existential crisis.
Speaker 1 (04:53):
Oh my god, oh my god. I mean, well, listen,
I think you know, most young men I've experienced that
once or twice, and mostly woman have as well. But
I'm glad. I'm glad it was it was April Fool's joke.
I'm yeah, all's well. That ended.
Speaker 2 (05:07):
Well, yeah, didn't date her for very much longer. After
that was.
Speaker 1 (05:14):
Some of those thingtions are like okay, hardcore not funny,
but like so then then after that hardcore not funny.
After that, would you it was a quick, quick, like
you know, return text message like you know, okay, thanks,
but let's not do this together.
Speaker 2 (05:28):
Yeah, I was like, not funny and then not funny.
That was. That was the end of that. So that
was the day that I didn't have a little Wells
running around. But lord knows how many of there are
of me out there. You know, there's no telling.
Speaker 1 (05:41):
Let's tell it, you know.
Speaker 2 (05:43):
So last week we were I presented to you my
my soup, salad sandwich theory, and I feel like you
wanted to dive into it a little bit more, and
I feel like we should for just a bit. My
theory is in the culinary world, there really is only
three dishes. Now there is a caveat though, you have
(06:05):
to have more than one ingredient, Like a ribbi is
a ribbi. A chicken breast is a chicken breast, like,
that's just what it is. The second you add a
second ingredient, then it can only fall into three categories.
It's either soup, it's either salad, or it's sandwich. And
you can ask me anything and I can tell you
what I think each one is and it'll make total sense.
(06:26):
So a salad is anything that is vegetables, lettuce, starch,
and protein all mixed together. Okay, because you can have
fruit salad, you can have a tuna salad, you have
potato salad, you can have a rice salad, you can
(06:46):
have a caesar salad. There's a million different things, right,
and then of course you have a sandwich and sandwich
really is something that is enclosed by some sort of starch.
Now there is a heavy there. And so if you
have like let's say you have a sandwich, but you
have a lettuce bun, that's a salad. That's a salad, okay.
(07:09):
But if you have like I think that there was
there was a caveat where they made a sandwich with
like a grilled cheet, a grilled a fried chicken bun
in it. That is a sandwich because it's breaded right.
And obviously anything that is kind of like liquid based
is a soup. So a soup, you know, a regular
(07:33):
soup is a soup. And then you have like a
cereal or you have a chili that is a soup.
There's only three things soup, salad, sandwich in the culinary world.
Come at me, listen.
Speaker 1 (07:46):
I think there's something to what you're talking about, because
after you made that proclamation last week, I really thought
about it, and I kind of think you're right. I
kind of think you're right. It really kind of boils
down to three big categories because if it's got excessive
vegetables and it's kind of tossed together, whatever it is,
(08:08):
So what's a pasta? Tell me, what like a hot
pasta disch right, what's that?
Speaker 2 (08:12):
I think it's a salad?
Speaker 1 (08:14):
What's a lasagna?
Speaker 2 (08:16):
I mean I think that's technically a sandwich.
Speaker 1 (08:20):
Lasagna is a sandwich.
Speaker 2 (08:22):
Yeah, because it's a starch that's enclosing other stuff.
Speaker 1 (08:26):
Okay, okay, fair enough and okay, and then you, I mean,
what a sandwich mean you have to eat it with
your hands? You can have an open face sandwich life
and fork thing.
Speaker 2 (08:33):
Right absolutely, And that's why like a pizza or a flatbread,
that's a sandwich.
Speaker 1 (08:37):
Okay, So pizza, flatbread? Okay, So then if we go
I mean, you know what I'm gonna say, barbecue ribs.
But that's like sort of a solo.
Speaker 2 (08:46):
Thing, right it is.
Speaker 1 (08:47):
Yeah, it's individual thing. Huh. Okay, So if pasta is
so all right, so parpadelli bolonaise, what is it?
Speaker 2 (08:55):
I don't know exactly. Can I look at a picture
of what that is?
Speaker 1 (08:59):
Yeah? So it's like a you know, big, big wide
noodles with like a beautiful kind of like ground meat sauce.
Speaker 2 (09:04):
Like, let me look at that. Yeah, I think that's
that's that could be a salad, but it also could
be a soup, depending on how liquidy the bollyonnaise is.
Speaker 1 (09:15):
Yeah, it's what's my nice tight sort of like yumy meat.
Speaker 2 (09:18):
Sauce positive, right, I think it's a salad.
Speaker 1 (09:20):
So that's a salad. Okay, interesting, interesting, okay because because
it's got dugetables and the meat sauce or what yes, okay,
all right, so you can also you.
Speaker 2 (09:29):
Can also have like a rice salad, and that's a
defectively a starch salad. Right.
Speaker 1 (09:35):
Yeah. I do love a good rice sound I love
And actually rice is one of the big things that
we crush a lot in our house. I got my
wife this Japanese kind of I got the most expensive one.
It's called a Tiger Rice machine, and I think we
got that thing plugged in and cranked up two or
three times a week with the excess rice. I think
(09:57):
we do all kinds of fun stuff for that, like
make like leap on right salads with you know, with
like garbonds of beans and you know, almost like the
in place of or zoe, you know, so you could
just use you regular rice with artichoke carts and you know,
dice salami and pepper and chini and pro bolone cheese
(10:20):
and you kind of make an Italian sop salad, but
you fold rice into it. I think it's absolutely delicious.
Now is that a salad? That's a salad? Right? But like, now,
what about a pocket sushi? That's a sushi pop tarts sandwich?
I get that. What's sushi?
Speaker 2 (10:35):
It's a sandwich.
Speaker 1 (10:37):
Soushi is a sandwich, Yeah, for sure, it's it's right now.
I want to apologize the entire Japanese culture right now.
I just want to just get that out of the way.
I just want to apologize on behalf of the two
dudes in the kitchen. So so so okay, so walk
me through. But it's the one sided thing, right, So
with starch on a thing on top, right, So, carbahydrate.
Speaker 2 (11:00):
And unageary is open face sandwich.
Speaker 1 (11:04):
So so an open faced peanut butter and jelly sandwich
and ottorro fatty tuna with sushi rice is the same thing.
Speaker 2 (11:12):
Yeah, they're both sandwiches.
Speaker 1 (11:18):
All right, fantastic man, Listen, the world, the world learns
all the real details on we get down to the
meat of the matter, that's for sure. Yeah, I discussed
the big topics here, but.
Speaker 2 (11:29):
Also, like I know I'm saying with my chest. So
it seems like I know what I'm talking about. I
don't know if it's true. This is just what I p.
Speaker 1 (11:38):
Well, listen, I think there's something to it, to be
honest with you, because I was because like, my brain
goes to details pretty quickly. So now I'm writing a
cookbook called called Soup, Salad and Sandwich and then you know,
and and we're going to really expand upon that, you know.
I mean it's the two first like two dudes in
a kitchen cook book called Soup, Salads and Sandwiches, and
we're just going to get into all of them.
Speaker 2 (11:58):
Yeah, Jelly feel a donut, it's a sandwich.
Speaker 1 (12:03):
I'm with you on that. That could really make a
lot of sense, right, Yeah, who makes the best donuts
in La.
Speaker 2 (12:09):
Oh? I don't know.
Speaker 1 (12:11):
I'm not.
Speaker 2 (12:11):
I don't eat donuts enough to know that.
Speaker 1 (12:13):
There's Johnny's Donuts to San Francisco.
Speaker 2 (12:17):
All right.
Speaker 1 (12:17):
That's that's and they're opening really super late. It's a
good like after the bar.
Speaker 2 (12:23):
Okay, nice? Yeah, I love that. I love discussion. Okay,
So we do want to answer some some audience questions
out there now that gotten through these soup sounds or
salad theory. Pate at Shark v H came at us
on Instagram and said, I'm on the hunt. I'm on
(12:45):
the perpetual hunt for the perfect Italian sandwich. In fact,
I recently have taken it upon myself to try an
Italian a day, to log the ingredients and try to
make the best combination of them. In your opinion, what
is the perfect Italians when it comes to meats, cheeses,
sauces and veggies. Thank you?
Speaker 1 (13:07):
I love Italian meat sandwiches. I love them. Do you
like them hot or cold or both or what?
Speaker 2 (13:14):
I like them cold? But it is my favorite of
the sandwiches. It is my favorite sandwich.
Speaker 1 (13:21):
Yeah. So in San Francisco's is a thing called Dutch crunch,
which which is a lovely crispy topping that goes over
top of bread, so the bread haus and textures. So
in my opinion, you got to go Dutch crunch on
a roll, right, it's a large ogier well it down
the middle, a little bit of the bread is taken
out right so you can stuff more stuff into it.
(13:43):
And then I think you got to go really good salami,
you gotta go. Soaper soda you gotta go copa and
then so it's like and maybe turkey if you want
to do that, right, So it's got to be a
couple to at least three, if not four, stacks of
meat on top of that. And then do you like
pro bolone or you like mozzarella.
Speaker 2 (14:00):
On my Italian I like provolone.
Speaker 1 (14:03):
I think provolon is really great, but mozzarella is really
nice as well. If you like roast of peppers.
Speaker 2 (14:09):
I do love vers of peppers. My my issue with
the mozzarella though, is, especially if it's in a like
a traditional Italian deli, it takes up a lot of
space in your sandwich, and a sandwich that's already going
to be overflowing. So like the problem is cut really
thin and it saves space.
Speaker 1 (14:24):
It's nice and flat, so you can stack, you can
stack more stuff. Yeah, you're economized in the space in
your sandwich and make for more goodies. Okay, So shredded
lettuce for sure, Yes, pepper and chinis for sure. Mm
hmm Okay, now oil and vinegar, right, so that's gonna
be sort of in a classic Italian vinaigrette, which is
going to be uh three to one oil the vinegar.
(14:48):
I don't think it's a super strong olive oil. It's
a little more neutral dried o regano. I like a
little bit of garlic powder in that hut, or maybe
even fresh crust, fresh cress, crushed garlic folding in there
as well. A tie. Need a bit of sugar to
balance it all out, and then and just give it
a good shake. It's not overly complicated. You can put
a little bit mustard that too. I think the colds
so I multified those nice and creamy. It's a little pop.
(15:09):
So you've got to soak the bread, right, you got,
I think that's really important. So you got your ingredients
all said, it buried in rock and roll. You want
to drizzle the the Italian vinaigrette and listen, you could
use jarred Italian vinaigrette that you have in your fridge,
totally fine. Anything that kind of feels like a vinagrette.
You want you want some gushiness in the bread, and
then you want a little bit of acidity to kind
(15:31):
of make everything faste nice in thread. All right, So
anything works, right. So then so you've got your Dutch
conch roll. You want to take out some of the bread,
drizzle some of the vinaigrette on the inside. Make sure
the bread has like a nice sort of like slightly
saturated field to it. It's got to be gushy, right,
And then you just want to start to lay everything up,
meats down first, right, so anything it kind of feels
(15:52):
the widest, So pershooto is a really great or if
you want to go to salami, soaper soda copa turkey
on top of that, and then you want to put tomato.
Speaker 2 (16:02):
Yeah, but I like the kind of like the diced
up tomato in with the with the shaves, lettuce, pickles,
all that kind of mixed together.
Speaker 1 (16:12):
You know, you want like a little jarred air vibe, right, yes, yeah, okay, great,
which is delicious on an Italian sandwich. So then so
then you've got your probolone cheese laugh right, and then
you got your shred lettuce, and then I think you
can add anything you want to. And the texture of
(16:32):
the bread slightly soppy, little sappy, right, and then the
layers of the meat on top of that, and then
that freshness of the iceberg lettuce don't don't necessarily anything else,
and then sort of the mixture of like fresh yarden
air vegetables which have which you're pickled, but they're also
pickled with chili flake, so you're gonna get that sort
of like nice little chili zing which is gonna be
(16:53):
really great. And then and then you mush it together
and then what I like to do is put it
on a sheet tray and pop in the of and
and warm the outside bread. Right, So I kind of like,
I like the Italian hot right, I think that's really great.
Have you been to Chicago and I'd like done like
the whole hot beaf tour?
Speaker 2 (17:11):
No, I haven't you.
Speaker 1 (17:13):
Do you get the Chicago often?
Speaker 2 (17:15):
No, but I'd love it when I go, as long
as it's not the winter time.
Speaker 1 (17:18):
Yeah, me too. I think, Well, Chicago's great anytime of
the year. It's one of my favorite cities. But they're
hot beef thing is kind of wild, so like it's
really it's great. Just this it's poor. It's beef surloin,
roasted really really slow, dave paper thin, dipped an a
stacked on top of bread, and then it's still got
(17:39):
all that fun stuff on top of it. So it's
got the lettuce, it's got the cheese, it's got the
the garden air, which is really nice, and and you
can and then you break it open and you dip
it in the ajo and then you bite into it
that way, so it's got It's the Italian sandwich, but
something else going on, which is really kind of nice.
I like that a lot.
Speaker 2 (17:58):
Okay, where do you think is the best place to
get an Italian sandwich?
Speaker 1 (18:06):
Weren't you just talk about Jersey Mikes. You like drinking
mice a lot.
Speaker 2 (18:09):
Yeah, we were talking about about that with our producer.
Number thirteen at mix is very very good.
Speaker 1 (18:14):
Walk me through that. Tell me what, because I don't
think I've had that before, so I thought I piqued
my interest.
Speaker 2 (18:19):
Let me let me find it real quick. I can
tell you.
Speaker 1 (18:22):
Out at the Jersey Mics.
Speaker 2 (18:24):
They do make a great, great sub, especially when you're
hungover and you you know, you really really need something
quick and fast and delicious. Okay, the number thirteen in
the original Italian nothing says Jersey Mike's more than our
Italian original Italian sub a truly authentic Jersey style Italian subed.
(18:48):
It's crafted with Provolone ham. I don't know if I'm
saying this right. It sounds like it looks like preshudo,
buta teeny.
Speaker 1 (18:58):
I don't know what that is.
Speaker 2 (19:00):
Calo solami and pepperoni.
Speaker 1 (19:04):
Yeah, minimum of three meets maybe four, right, and sometimes
you can cap it off the turkey your ham. I
think it's totally good.
Speaker 2 (19:10):
Yeah, that one's That one's great. If you ever come
to La and you're on the west side, there is
a sandwich shop called Bay Cities and they have an
Italian there that will blow your mind.
Speaker 1 (19:29):
We'll do that max time I'm down, but you.
Speaker 2 (19:33):
Have to catch just the right time and shout out
to my U. My co host on Best and Do,
Daniel Judtti, who is the owner and chef at Pizzana.
He makes an Italian at Pizzana, but it only is
like every like blue Moon that they'll make it, and
it is. It has been voted the best Italian in La.
Speaker 1 (19:56):
Uh.
Speaker 2 (19:57):
If you ever get to Pizzana and they have on
the menu, you have got to get it. It'll blow
your mind.
Speaker 1 (20:04):
Okay, all right, So now you were just talking about
that as a pizza. Is that pizza folded over? Is
that a pizza crust? Is that it fian salaich? Or
is it? Are we still talking about.
Speaker 2 (20:13):
Saying no a pizza is a sandwich.
Speaker 1 (20:16):
One thousand, an open face sandwich. I get full agreement
on that because it's got stuff on it and it's
you know, it's open face it it's got bread, right, yeah, right,
Why you're talking about a second ago? Does a guy
make a pizza and then fold it over and that's
an Italian salwich? No?
Speaker 2 (20:32):
No, so it's in a pizza joint, but they also
make an Italian it's just a normal Italian such yeah, okay, cool,
all right, right, okay, But here's the thing. In our
next episode, we are going to have the lady who
started Call of Power, which is cauliflower like everything, right,
And here's my question. If you make a pizza with
(20:55):
a cauliflower crust, is it a salad?
Speaker 1 (20:58):
That's a whole different categor does is it held together
by anything like inst.
Speaker 2 (21:04):
I don't know, but I have had cauliflower crusted pizza
and it's delicious.
Speaker 1 (21:11):
Do you like that's kind of like one of those
fun things I think people will really latch I've really
latched onto a couple of years ago. And is it
just like parmesan cheese. I'm kind of fascinated by this,
and I feel a little silly that don't know exactly
what that is. I feel a little silly right now,
but I think it's one of the things that I'm
dying to find out. It's definitely popular. I think a
(21:32):
lot of people love it. So a cauliflower across itself,
calflower power sounds fun. I love califlower. Uh, It's definitely
one of my favorite veustions to cookwood. We have it
all over our menus both in San Francisco and Hawaii
right now, just because it's kind of like the dead
of winter. It's kind of like one of those bests
you can get. So I'm excited about this.
Speaker 2 (21:50):
Gail Becker, she's the founder of Call of Power. This
is a company actually that I've I've worked with in
the past and because I do have a little bit
of upsets to me when it comes to you eating
a lot of bread and gluten, so I've had their
product and it's gonna be a really, really fun episode
to pick Gaelbecker's brain about how she got into, you know,
(22:10):
kind of starting Call of Power and then also being
able to answer some questions for Tyler, who just is
so new to the world of all the possibilities that
is cauliflower out there.
Speaker 1 (22:21):
I'm there, let's go.
Speaker 2 (22:23):
Okay. So that was a fun little Q and A episode.
I love these ones. I want the listeners out there
to DM us at to dudes in a kitchen if
they've got any questions of what could be either a soup,
solad or sandwich, because a lot of people really hate
this theory and I want to be able to maybe
in the next episode go through some of the questions
that people haven't answer them for them.
Speaker 1 (22:44):
Yeah, and let's see if we could break the theory
that I want to find something that doesn't fit in
either one of those three categories.
Speaker 2 (22:50):
Yeah. The only thing that kind of breaks it is dessert.
But you can effectively say, like cake is a sandwich?
You know?
Speaker 1 (22:59):
Is there a Is there a fourth category? Is there?
Is there dessert?
Speaker 2 (23:03):
No? Because like a pop tart, which is assert that's
a sandwich?
Speaker 1 (23:07):
You know? Is a pop I guess pop tarts are
DISSRT So do you do you do you actually toast
the pop tart or do you need it kind of
straight from the package?
Speaker 2 (23:16):
Straight from the package usually, but it was toasted originally, right?
Speaker 1 (23:20):
Yeah? Who who toasts?
Speaker 2 (23:21):
Who takes the time to toast that I don't know.
I don't know somebone who's got too much time with
their hands.
Speaker 1 (23:28):
Yeah, like I think, I don't think i've ever ever
ever put a pop tart in a toaster that they's
supposed to be for right, you're supposed to because it's shape,
the fits and a toaster that it's perfect. It's it
is perfect.
Speaker 2 (23:39):
Here's the other one, A ravioli, that's sandwich. A ravioli
is a sandwich, small little sandwich.
Speaker 1 (23:45):
I want to apologize the entire Italian culture.
Speaker 2 (23:48):
Yeah, I have two dudes in the kitchen. I've angered Italians,
the Japanese. Yeah, I mean basically I've angered everybody.
Speaker 1 (23:56):
The sandwich community is upset, right now, what about the
souper community? You can we can we upset them before
we walk out of here? Or what? How can we
upset the super community?
Speaker 2 (24:05):
Well here not like I think like ice cream in
a bowl that's a soup. It just hasn't gotten the
soup for yet.
Speaker 1 (24:12):
It's frozen soup. It's frozen soup. All right. I want
to apologize to all the super community on behalf of
tod dudes in the kitchen.
Speaker 2 (24:20):
Yeah all right, everyone, thank you for listening to Dudes
and the kitchen. This has been a fun one. Like
I said earlier, we are going to have the founder
of Call of Power, Gail Becker, on the show coming
up in just a couple of days. As always, follow
us on Instagram at two Dudes in a Kitchen. Send
us questions. We can answer them for you or we're
gonna have stupid conversations about soup, solad and sandwiches as well.
(24:43):
Thank you guys so much. And Tyler enjoy the beautiful
weather there.
Speaker 1 (24:46):
Thank you so much. I appreciate it. Come see us.
We're on the Big Island Miller and looks at the
beautiful four seasons.
Speaker 2 (24:54):
Hlala, let's go. I'm coming.
Speaker 1 (24:56):
Yeah, for sure, let's go. Love to have you.
Speaker 2 (24:58):
Out, all right, see you guys. Alright, guys, thanks for listening.
Follow us on Instagram at two Dudes in a Kitchen.
Make sure to write this a review and leave us
five stars and we'll see you guys next time. I
see you next time.
Popular Podcasts
1. Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.
2. Stuff You Missed in History Class
Join Holly and Tracy as they bring you the greatest and strangest Stuff You Missed In History Class in this podcast by iHeartRadio.
3. Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations.