March 19, 2025 • 45 mins
Alexa and Rory share their favorite food memories from traveling the world as a musical duo, highlighting both exotic delicacies and everyday dishes that have left lasting impressions.
• Switzerland's rösti (shredded potatoes) and raclette (melted cheese over potatoes) rank among their all-time favorites
• African game meats in Zimbabwe where Rory tried 13 different steaks in one sitting including warthog, kudu, and impala
• Unforgettable beetroot pizza topped with arugula, pine nuts and honey in Finland
• The smoked mac and cheese on Scotland's Caledonian Railway overnight train
• Simple but memorable dishes like Tuscan bean soup and Swiss salad mixt
• Healthy travel finds including fresh mango purée in Cairo and açai bowls in Hawaii
• Strange food experiences such as aged Egyptian cheese and Finland's challenging salmiakki candy
• The joy of finding good chocolate around the world, with Finnish chocolate being their favorite
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Hi, I'm Alexa and I'm Rory, and together we are the
Romies.
We are married To each other.
Right, we are a touring musicalduo.
Speaker 2 (00:11):
And our music has taken us to all kinds of places
all around the world and keepsus always on the go.
Speaker 1 (00:16):
So we hope you enjoy our stories and adventures while
running around working to keepall your plates spinning.
Speaker 2 (00:22):
And we hope, to facilitate your busy lifestyle
and feed your inner travel bug.
Hi everyone, welcome to theRomy's Podcast.
I'm Alexa and I'm Rory.
And we are in kind of a sort ofseries of talking about
(00:43):
traveling healthy healthy travel, wellness travel.
We're kind of trying to gearyou up for some upcoming
episodes we have and we talkedabout eating healthy on the go
and we thought it would be kindof fun to share with you guys
some of our food stories.
Rory and I are really foodiesLike that's one of the big
(01:06):
things that teach you about theculture of an area and we just
love food and we love good foodand it's like Rory's the Cajun,
I'm the vegan vegetarian.
So it just we have verydifferent experiences and very
different tastes Quite a broadspectrum of food.
Yes, because since Roy's marriedto me, he also has to eat weird
(01:29):
things that I make him.
So he he is like anything Iwould eat, like plus steroids.
You know like he eats.
Speaker 1 (01:36):
I don't actually take steroids.
Speaker 2 (01:38):
Right, right.
Speaker 1 (01:40):
So it's really not plus steroids.
Speaker 2 (01:41):
Okay, so yeah, but you eat Just to be clear on that
, so it's really not plussteroids.
Okay, so yeah, but you eat Justto be clear on that.
Right, you eat like way morevariety of foods than I do.
Not only am I like trying tolike move my diet towards a
whole food plant-based diet moreand more, but also I'm a very
picky little brat when it comesto food.
(02:03):
You're not going to find meeating all the crazy foods.
That's going to be more Rory'sdepartment, yeah, but I am going
to be on the hunt for healthyfoods.
But all of this like thoughtabout our experiences.
We've shared some practicalways to find healthy eats on the
road, and then we thought, well, hey, what have been the
healthiest things for us on theroad?
(02:24):
Like, do we have anythingthat's memorable?
That's like the healthiestfoods?
What's been the unhealthiest?
Speaker 1 (02:30):
foods.
It's usually not the healthiestfoods that are the most
memorable.
Speaker 2 (02:33):
Right, let's talk about so.
Speaking of memorable foods,let's just start there.
We'll get into some of ourhealthy experiences, but I feel
like our memorable foods aren'tnecessarily always the
healthiest right, Becausethey're probably more higher in
fat or higher in calories orwhatever it is.
Not that fat is bad, but I'mjust saying.
One of the very first thingsthat came to mind for memorable
(02:55):
foods for me is probably becausewe were most recently there at
Murray Spaceside in Scotland.
Speaker 1 (03:01):
Murray Spaceside.
Speaker 2 (03:03):
Murray Murray.
Speaker 1 (03:04):
Spyside, murray, murray, speyside.
Speaker 2 (03:06):
We had this Speculoos muffin at one of the little
snack cottages that we visitedand I don't remember if we've
talked about this on an episode,but I remember telling you.
Speaker 1 (03:18):
I think we did.
Speaker 2 (03:18):
Yeah, I think we talked about this already so
I'll be fast, but I stillremember the taste of the
Speculoos muffin.
Speculoos is a Belgian cookieand it had this like nice center
, like a creamy center, somekind of filling in it inside of
like Speculoos butter.
You can buy this at TraderJoe's Speculoos butter.
And so, instead of like peanutbutter, it's made with the
(03:42):
Speculoos cookies as butter, andit's like it is luscious, right
at the top of the list ofhealth foods Right.
But you know it wasn't stellarbut it was memorable and I like
that's one thing I want to goback and get is super bizarre.
Now, rory, I made a list ofsome of my memorable favorites
and Rory made a list of some ofhis memorable foods and there's
(04:05):
a couple things that kind of goton both of our list.
The first thing that like isthe most memorable.
Speaker 1 (04:07):
I haven't looked at our list together.
You have right right rory'sjust on the fly here.
I'm interested to see what youlearned.
Speaker 2 (04:13):
I'm kind of a lot on the fly, but more rory's, more
on the fly anyway.
Cheese rushti, so rushti withcheese.
So, yes, we both had this onour list of our most memorable
foods, and it's because theybecome our favorite foods.
Now you added raclette, whichis also very memorable.
Speaker 1 (04:31):
Yeah, very memorable.
Speaker 2 (04:32):
I feel like raclette is memorable.
Now let's explain what racletteis.
If you have not yet been toSwitzerland, this is a Swiss
dish.
Speaker 1 (04:41):
Raclette is and cheese.
Speaker 2 (04:42):
Right, and with Swiss , you're going to all your meals
.
All your meals are going to bepotato cheese and pork, right?
I mean, that's kind of likeit's going to be like a version
of that, just like, if you haveCajun food, it's going to be
rice and meat and you know someseasonings, right, cajun
seasonings Usually rice isinvolved and you know some
(05:03):
seasonings right Cajunseasonings Usually rice is
involved.
Mm-hmm, that's your thing, solike I'm super simplifying it,
but the version of potatoes andcheese with raclette is that
they make little.
They use the little tinypotatoes that are super cute
sometimes Like little newpotato-sized things.
And if not, they use, like youknow, red, red potatoes as like
(05:26):
that kind of no right.
Yeah, they're more goldencolored Like if you had to make
it in the States, you might haveto settle for a red potato.
Speaker 1 (05:33):
You got the little golden ones you can buy now.
Yeah.
Speaker 2 (05:35):
Yeah, okay, so you do that.
Speaker 1 (05:37):
And the multicolored ones and those little.
Speaker 2 (05:46):
I love those me happy .
Yeah, we haven't seen themulticolored in switzerland, but
anyway, raclette has, for themost part, has not been
something that you and I haveenjoyed at a restaurant.
It's been something that peoplemake in their homes we had at
that one time one time I thinkokay, remember, we watched them
ski down the slopes.
Speaker 1 (05:59):
As we ate it in this restaurant, with these big glass
windows looking out of thoseski slopes, it was pretty
awesome, yeah, and the cat cameand laid on the windowsill next
to us while we ate.
Speaker 2 (06:08):
You just gave me another memorable meal.
When you said that, I'm sayingI hope I remember to say my
memorable meal.
Speaker 1 (06:14):
How many times does the owner have a cat in their
restaurant that sits on thetable while you're eating?
Speaker 2 (06:17):
True, I do remember the cat.
Speaker 1 (06:22):
That's memorable.
Speaker 2 (06:23):
what the cat hair okay, wait, I gotta make a note.
I gotta make a note so we didhave okay so we still haven't
explained what roquette is.
Roquette is those smallpotatoes, and then you have
these little is the cheese.
It's actually called roquettecheese, but when they say we're
gonna have roquette.
Speaker 1 (06:39):
So they name the dish after the cheese yes, the.
Speaker 2 (06:42):
What they mean is that they're going to have these
little.
Speaker 1 (06:45):
You have a little oven that sits at your table and
you have little trays.
Each of you gets your ownlittle tray.
Speaker 2 (06:50):
It's like a spatula.
Your tray's like a spatula.
Speaker 1 (06:52):
You cut off a thick piece of cheese and you lay a
piece of cheese on the tray, youput it inside the oven and you
watch the cheese melt and startto boil right, bubble up when up
.
When it starts to bubble up,you've got these little potatoes
that you cut and put on yourplate or mash or just have on
your plate whatever you want andthis is just the basic version
and you put that cheese on thepotatoes and there's usually a
little seasoning or somethingyou put on it and you eat it.
(07:12):
Now, often that comes withpickles and different thinly
sliced meats.
Speaker 2 (07:17):
Yes, and can I just say pickles and potatoes.
I was like pickled potatoeswith pickles with potatoes, but
you know what it works.
Speaker 1 (07:24):
Yeah, it really works .
Yeah, and I guess they makelike dill pickle flavored potato
chips.
Oh, we had raclette last timewe were in Switzerland.
Speaker 2 (07:31):
Yes, because it's with a family.
Yeah, yeah so usually, ifyou're going to have like
friends over and you're going todo a fancy dinner, you would
probably do raclette.
Speaker 1 (07:45):
You'd pull out.
You know most family homeswould have a raclette machine.
The fun thing about being in afamily is egg on a dors.
Let us eat all we wanted.
Speaker 2 (07:50):
Yes, it was awesome yeah, and the seasonings that
you put on the cheese are reallygood.
You can put on the meltedcheese before you put on your
potatoes, right?
Um so like and then like.
Just a case in point, anotherswiss dish is the fondue right.
And so that's like yourpotatoes with your melted cheese
and you dip your potato in thecheese right, and then there is
rusti.
(08:10):
But our memorable favorite thingthat we both love is rusti.
The closest thing we have tothat in the States are shredded
hash browns and they are nothingas good as like Rushdie because
they're just cooked differently.
But it is shredded potatoes.
They're a little shredded, alittle thicker pieces than what
(08:31):
we are used to with hashbrowns.
Speaker 1 (08:32):
But it's the way they prep it.
They boil them in a day inadvance and then they
refrigerate them for a day andthey bury them in a chicken coop
in a boot for another day.
Speaker 2 (08:39):
No, that's Samayaki.
That's the finished king.
Right, that's Samayaki.
That's samayaki.
Speaker 1 (08:42):
That's the finished king Right that's samayaki.
Speaker 2 (08:43):
Sorry, my bad.
Yep, that's samayaki, don'tconfuse, that's gross.
We're talking about somethinggood.
Speaker 1 (08:46):
Yeah, this is good stuff, but they have a process
that they go through with it.
So it's not just you take apotato, you grind it and you
cook it.
Right, it's not the same.
Speaker 2 (08:58):
Okay, and so that and then if and then when you're
Rory and you add the meat, thenyou have a big old sausage with
it.
Then you go to Pochtenfall,right.
Speaker 1 (09:06):
And that's In Switzerland.
Yes, and they have this wildboar sausage they make with it.
Speaker 2 (09:11):
It's like as long as a long plate and gravy dark
gravy.
Speaker 1 (09:14):
Ooh, so you got cheese all over your rösti.
You've got this big giant boarsausages and then this gravy,
and then you're sick when youleave because you just eat so
much.
Speaker 2 (09:25):
Is that the memorable part?
Speaker 1 (09:26):
No, it's wonderful, You're not sick, it's really,
it's really wonderful yeah.
Speaker 2 (09:30):
So that's probably like our favorite dish that
we've experienced.
Probably to get like that weboth enjoy on our travels.
I just get it without the meatpart, okay.
And then another thing, rory,to me that was I don't think
this was on your list, but to meis super memorable was the
gingerbread waffles that we hadin Oregon.
(09:51):
We went to the Oceanside,oregon, yeah, and we went to a
little nearby village and we gotthe gingerbread waffles.
Speaker 1 (10:01):
Yeah, those were really good.
I think we've talked about that.
We have talked about that.
They had the pear slices allaround the plate.
Speaker 2 (10:05):
So pretty.
But like that was something Ihad to try come home to try to
make A lot of this stuff likebecause it was memorable, it was
easy to just come home and tryto like duplicate it, make our
own versions of it, all of thatyeah we didn't do bad was the
(10:25):
smoked mac, and cheese that wason the train.
Speaker 1 (10:26):
Oh yeah, that was awesome.
Yeah, that was memorable trainfood their smoked mac and cheese
on.
It was a specific train, thoughon the one that uh, what did
they call it?
It was our overnight train yesthe.
It was called old scottish nameyeah, the old name of scotland
back when the romans were aroundyeah, so we have the pics
(10:48):
around.
Speaker 2 (10:49):
Yeah, so we have the pics.
Speaker 1 (10:50):
They went to the pic tic pic tish fort.
Speaker 2 (10:51):
Yeah, no, and that was they were a version of
scottish history.
Scotland and then the it's likeuh, they had a like a deer hey
siri what are the romans calledscotland yep caledonia?
Speaker 1 (10:59):
caledonian yes, railway, railway oh man, they're
mac and cheese.
I went to the dining car mantheir mac and cheese.
I went to the dining car.
She wasn't going to go.
And then I went to the diningcar and I ordered the mac and
cheese and I was like, ah, andthen I came out and I was like
Homer Simpson with a donut.
Speaker 2 (11:16):
I was like, okay, I have to taste it.
And then I was like, oh, it wassmoked cheese.
Speaker 1 (11:25):
It.
It was smoked cheese.
It was so good.
Yeah, that's memorable.
Plus, you're on the train goingthrough Scotland.
Speaker 2 (11:28):
Yeah, the.
Speaker 1 (11:28):
Highlands, it's you know, come on.
Speaker 2 (11:30):
This was our first time to sleep on a train in the
sense that we had a sleepercabin.
I feel like we've slept on atrain before in our very first
backpack thing.
Yeah, we did, but we didn'thave like a cool little thing
with its own like sink and ithad bunk beds and it was super
cute, or maybe you just don'tremember it, maybe I just don't
remember long ago to land 300years ago.
Okay, another memorable one isyour favorite pizza that you
(11:53):
talk non-stop about.
When we were in naples that wasnot on your list, but it was
like I remember you rememberingthat, yes, it was so amazing.
Speaker 1 (12:02):
I ate until I was sick and then I ate until I was
dizzy.
I've never done that since likeate until I was dizzy.
I don't know what they had inthat pizza, but whatever it was,
maybe that's why I got dizzy.
Speaker 2 (12:12):
So that's in Naples.
Speaker 1 (12:13):
It was amazing A hole in the wall in Naples where
they cook it.
They have one oven, big brickoven, and they cook it in there.
Speaker 2 (12:28):
One of the absolutely ridiculously good yeah, in the
line of or in the thoughtprocess of, italy, this also was
both on both of our list of our.
Most memorable for me, it wasthat you put the restaurant, but
I think, but I put the tuscanbean soup.
That is something that I haveattempted to recreate at home
and it makes me so happy, um, soI'll probably do a social post
on that and just talking aboutthat a little bit, but that was
a montecatini alto in tuscanyand I'm not a soup person.
(12:52):
I mean, I don't mind soups, butit's not like oh, soup, ah, you
know.
And seinfeld says soup's not ameal.
So I mean, I get that, yes, butthis was like the setting
wasn't bad.
Speaker 1 (13:01):
It's an historic Tuscan spa town, montecatini
Alto.
There's also Montecatini Terme,I think they call it, which is
the main town down below.
So you ride like a little trainlike a cog train or something,
or maybe this one's pulled by acable.
I forget what they call those.
Anyway, up the top of the hilland there's this town up there.
(13:22):
It's really really cool yeah.
Speaker 2 (13:25):
Super cute up the top of the hill and there's this
town up there.
It's really, really cozy.
Yeah, super cute we were withyour parents and your aunt,
uncle and godparents, and sothat was also a wonderful
experience so we had a wonderfulexperience but for me,
especially the soup like was theactual part of the meal soup is
not a meal.
Speaker 1 (13:39):
Everyone knows that I just said, part of the meal
that was that was memorablethat's from seinfeld, not just
because of the company, but itwas so delicious.
Speaker 2 (13:47):
Okay, another one on my list is when we went to Kauai
and we had tater tot waffles.
So they make a waffle withtater tots Right, brilliant, and
then they put, like this, nachocheese stuff on top.
But it wasn't like gross cheesethat you would have at the
(14:08):
ballpark, right, it was like avery good, rich, like almost a
white cheese.
Speaker 1 (14:12):
But because it was nacho seasoned it was kind of a
pink, so more of a queso kind oflike Mexican queso, white
cheese kind of thing.
Speaker 2 (14:19):
Ish.
Speaker 1 (14:19):
Ish.
Speaker 2 (14:19):
And that was drizzled over your tater tot waffles.
Speaker 1 (14:22):
See, I wouldn't remember that and that was at a
food truck in.
Speaker 2 (14:25):
Well, see, it's potatoes again.
Yeah, that was at a food truckin Kauai, Hawaii, so that was
really, really memorable and Ihave.
That's another thing I've triedto do.
Speaker 1 (14:34):
It's a memorable island.
Speaker 2 (14:35):
I tried to do.
Yes, there are a lot of goodthings.
We'll talk about them again ina minute.
Yeah, just walking around.
You don't eat them, you justwatch them walk around.
All right, now we're going togo back, not really to Italy,
give me a chance, I'll eat them.
We'll go to our favorite thatwe can't go to anymore Italian
restaurant in.
Speaker 1 (14:53):
Interlochen, oh Interlochen.
Speaker 2 (14:55):
So yeah.
Speaker 1 (14:56):
Yeah, when we first started going over there first
time I took her to Switzerlandwe were in Interlochen and
discovered this little,family-owned Italian restaurant,
and it was so good it wascalled Del Rico.
Speaker 2 (15:07):
We got there Not too far from the train station.
Speaker 1 (15:09):
They're very simple Olive oil.
And what was it?
It was Basil.
Oh, pesto Tomato, basil, no,whatever it was, no, that's your
uncle's.
Speaker 2 (15:19):
We could say okay, our uncle made us tomato basil
pasta.
That was memorable.
Speaker 1 (15:23):
And we were on the road then too.
Speaker 2 (15:27):
This was a.
This is just a garlic, so it'sspaghetti noodles With garlic
and red peppers Like red pepperflakes and whatever else.
Magic and salt and pepper.
That was it.
Olive oil.
Speaker 1 (15:39):
No, I think there was magic involved.
Speaker 2 (15:41):
That's what's magic about Swiss food.
It is so simple and their foodis so fresh that it's just extra
delicious.
Speaker 1 (15:49):
We went back there a number of times and then, years
after that, we continued goingback until they were no more.
They were no more.
Speaker 2 (15:56):
And we were like, wow , we're in Switzerland.
We and we were like, wow, we'rein Switzerland, we're eating
Italian food, but likeSwitzerland borders Italy, so
it's like that's what's so greatabout it.
Speaker 1 (16:03):
One of the main languages, one of the national
languages Switzerland is Italian, so they get Italian honest.
Speaker 2 (16:09):
Yep, yep.
All right, roy, what do youhave next on the list?
Speaker 1 (16:14):
Well, show me the list Memorable for you, right
there, what do?
Speaker 2 (16:15):
I have next on the list.
Speaker 1 (16:17):
Right there on the list.
Well, oh yeah, okay.
Okay, we're going to switchcontinents.
That's fine.
Yeah, we're going to the darkcontinent, as it has been called
.
Speaker 2 (16:27):
We're not stuck on one continent.
Speaker 1 (16:29):
Africa.
First of all, love Africa.
I mean, at least the times I'vebeen, it's been really awesome
and it makes me feel wild whenI'm in Southern Africa or, at
least you know, not in Egyptwhen you get further down and
it's more what you would thinkof as an American when you think
of Africa.
Yeah, so I was in Zimbabwe atVic Falls Victoria Falls and I
(16:51):
was with a small group and acrazy elephant had just come
through town and it looked likea tornado.
Speaker 2 (16:56):
Like a real live elephant.
Speaker 1 (16:57):
Yeah, real live elephant, it looked like a
tornado had come real liveelephant, yeah, real live
elephant.
Like a tornado had come through.
So I was asking them did youguys have a tornado or something
because trees were broken, Imean all kind of crazy stuff and
they're like no, an elephantcame through town on a rampage
and I was like, okay, first ofall, I wasn't with him on this
trip.
Speaker 2 (17:11):
Yeah, I don't know this story.
Speaker 1 (17:13):
So this elephant came through on a rampage, and so
then, so that's that's just whenwe drove in.
It set the whole stage.
We slept in um little placeswith the thatch roofs and all
that you know, did you have tohave a mosquito net?
because it's like no, no, wedidn't actually, but no, we
didn't.
Uh, vic falls there's.
There's no fence around it.
You could fall to your death.
I mean, it was just, it was.
It was amazing the whole thing.
So african, where we atebreakfast, it was this, oh, it's
(17:36):
just so hard to describe.
It was like movie, and you'relooking out over the savannah
and stuff and you can see any ofthe big animals might come out
there at any moment.
This is wild, this is not acontrolled environment, really,
and so that night they took usto this place that you all can
go to as well.
It's called the Boma.
Boma, apparently B-O-M-A.
B-o-m-a Apparently apparentlymeans the place of eating.
(17:57):
I don't know if they speak inthem Bel Air, cosa, one of those
two, I think, but anyway, boma,the place of eating, and we go
there and every imaginable wildanimal steak that you can
imagine that roams in.
Africa, they had and they're all, they're just.
And you go through the line andthe guys back there at the
(18:18):
grill and they've got them allin these different containers
and you say, yeah, I want to trykudu.
Yeah, I want to try a warthog.
Yeah, I want to try impala.
Yeah, I want to try that zebraor whatever it is.
It's like you know all thisstuff.
Oh my gosh, the food wasridiculously good.
I ate, no kidding, 13 steaksthat night.
(18:38):
I'm not even kidding you, justa few.
Yeah, I mean, it's not likethey were big, 12 ounce steaks,
but I ate 13.
Speaker 2 (18:43):
Not American sized no .
Speaker 1 (18:44):
I ate 13 steaks that night and the warthog was so
good, I mean, just imagine apork steak, right.
Speaker 2 (18:51):
Right, that's some bacon.
The warthog was so amazinglygood.
Speaker 1 (18:54):
And then they also have a mathimbi.
Amathimbi is their mopani worm.
Speaker 2 (18:59):
Okay, say that 10 times fast.
Speaker 1 (19:01):
Yeah, amathimbi, so they have these worms and it's a
thing.
Speaker 2 (19:06):
They have words where they click their tongue.
Yeah, that's right.
Speaker 1 (19:09):
They're the ones that go and things like that.
So amathimbi is their word, soit's a backwards T Amathimbi,
amathimbi, yeah, anyway, I don'treally speak the language, but
it's a Mopani worm and you gothrough their markets and
they're like huge sacks full ofthem.
So the people actually eat them.
Speaker 2 (19:25):
I don't go through those markets, yeah.
Speaker 1 (19:27):
And so they have Mopani worm and you could, you
could eat the Mopani worm if youwanted.
And then now I think, nowadaysI think they Mopani worm.
Here you go.
Yeah, I don't think they gaveit out when I was there, but you
know, anyway.
So, yeah, that is absolutelymemorable and I would love to go
there again.
Speaker 2 (19:45):
The market would be fun to see and the restaurant
would be fun to see, but Iprobably would not have a lot of
options there.
Speaker 1 (19:52):
Well, the market wasn't in Vic Falls either.
That was another city.
Okay, but Okay, what is thattrip Eight hours away?
Speaker 2 (19:57):
Okay, but your story was memorable to me for when we
went to Brazil and we ate atanother, very similar restaurant
.
We had a trip that we did inRio oh first I have to say this
by the way, if you go to theBoma.
Speaker 1 (20:12):
They also have dancers.
To where, to where?
Boma, the Boma?
Oh, okay, they also havedancers that'll come out and do
dances and all this.
So it's really I mean, it'sthey try and give you.
They try and give you a, youknow, an African experience,
nice, southern Africanexperience.
It's very cool, super fun.
So, anyway, yeah, so we were inBrazil.
Speaker 2 (20:27):
Yes.
Speaker 1 (20:28):
And we went to a Brazilian steakhouse.
Speaker 2 (20:31):
And wasn't it like same type of vibe, like when we
were both there and I justremember you had, like you know,
30 options of all of thesekinds of meats.
Speaker 1 (20:40):
They come by with these carts, with these meat on
them, and they walked aroundlike a Chinese restaurant would
with the dim sum kind of thing,but this was like steaks.
Yep Well all kinds of stufffrom steaks to chicken hearts to
just whatever.
And then they had the salad bar, which was gigantic.
It was probably what?
15 feet, it was a circle,probably 15 feet from edge to
edge it.
15 feet, it was a circle,probably 15 feet from edge to
(21:01):
edge.
It was huge.
The salad bar was so incredible.
Speaker 2 (21:03):
Yeah, I had plenty to eat that night.
Speaker 1 (21:04):
Oh yeah, oh man I could have just stayed on the
salad bar, except they keptbringing steaks.
So yeah, I remember I triedchicken heart for the first time
and it was good.
I mean, you know, you got tothink you're eating a chicken
heart, which is kind of weird,but I'm a Cajun guy so I decided
to.
They probably eat themsomewhere in Louisiana, but
anyway it was good.
So, yeah, that was definitely amemorable.
Wonderfully plus, we were inBrazil.
Speaker 2 (21:26):
So Right, right, yeah , okay, so now we're going to go
back to Switzerland.
Okay, one of our memorablethings was Lausanne.
Is that where you're going?
Speaker 1 (21:36):
Yeah, lausanne, switzerland.
It was our first trip theretogether, yes, and we had just
finished crossing over thelittle bridge there, walking
across.
It was so romantic and we'relike well, we're hungry, Okay.
And so we stopped at the littlecafe there on the sidewalk
alongside the water and wewanted a salad, something green.
So we saw, oh, there's thisthing called Salad Mixt.
So we ordered that.
Speaker 2 (21:58):
Not really knowing what it was.
Speaker 1 (22:00):
I didn't know what it was, but it was awesome it was
awesome All these differentkinds of salads and little
serving sizes on a singularplate.
Speaker 2 (22:06):
And they had it like.
If you looked down at the saladmixt then it looked like either
like pie or pizza slices, rightLittle triangles, a circled
plate of salad.
Speaker 1 (22:20):
The presentation was nice yes, and so you had not
triangles of green salad.
Green salad with something elseanother all these kinds of
slaws, or maybe it was a pastakind of a thing, but they were
all salad, all cold salad.
And then there was a one withmaybe like a beet salad or
something like that.
Yeah, and cucumber and tomato,and it was every salad was
(22:42):
ridiculously good.
Speaker 2 (22:43):
It wasn't, like you mentioned, pasta salad, but I
think most of them were likeveggie salads, veggie-based
salad, yeah, so that was supermemorable.
Speaker 1 (22:50):
Surely there was some potato in there that we just
don't remember.
I'm sure there had to be potatosalad.
I don't know the potato inthere.
There's a German potato salad.
They probably had it.
I'm just saying it'sSwitzerland.
Speaker 2 (22:58):
That's the only kind of potatoes I don't like is
potato salad, because I can'tstand mayonnaise.
Speaker 1 (23:02):
Yeah, and so Well they do a version without it.
Speaker 2 (23:05):
Right, but if they had some kind of potato salad, I
would have left that for you toeat probably.
Speaker 1 (23:09):
Yeah, well, I would have been glad, even in
Switzerland, to eat it, but yeah.
Speaker 2 (23:12):
Yep.
In Switzerland, favorite foodcountry, switzerland, well and
then the next one on your listwas Rusty at the oh, the train
station at Kleine Scheidegg, yes, Kleine Scheidegg Again, we
were with my parents and my andtaking the little gondola up the
(23:32):
mountain.
Speaker 1 (23:33):
And my godparents.
Yeah no, we took the train up.
It's the same train you take togo up to Jungfraujoch, but we
stopped in Kleinelan of shybecause we didn't want to pay
the hundreds of dollars to go upto the jungfrau york, and so we
had lunch in the train station.
So it was lunchtime and theview was amazing.
You know, uh, gosh klan of shy,I think if you've never been
there, you need to go there.
It's, the view is ridiculous.
And so we're in a train stationrestaurant.
(23:54):
You're not expecting a lot.
The food was so good.
Speaker 2 (23:58):
So good.
Wow, it was.
It was Pokedon Falls still winsour favorite Rösti but the
Kleine Scheidegg trainrestaurant gets our second place
best ever Rösti.
Speaker 1 (24:08):
Plus, as I mentioned, we were with people we love and
the view it's, but it's hard tolose, really, yeah, yeah,
you're not going to go wrong,man.
Speaker 2 (24:15):
Okay, this was on your list, but this is something
I talk about often, yeah that'sright.
Is the croissants in Reykjavik.
Speaker 1 (24:21):
Yes.
Speaker 2 (24:22):
Iceland In.
Iceland, they infuse the breadlike the dough with tea.
Speaker 1 (24:27):
Green tea, I think.
Are they green tea croissantsor just tea croissants?
No, it's just tea croissants,okay.
Speaker 2 (24:31):
So now that I've started a tea line, I can't wait
to partner with a baker in someway.
It's going to be so fun.
Speaker 1 (24:39):
Also a banker, as the saying goes.
Oh yeah, that'd be good too.
Speaker 2 (24:42):
All right, what else?
You've got some other things onthe list.
Speaker 1 (24:45):
Yeah, sam's Southern Eatery.
I think it's a chain restaurant, but I think at this particular
one we were going throughShreveport and we stopped and
got a Philly cheese steak atSam's Southern Eatery.
Speaker 2 (24:55):
So so we're back in the US now.
Speaker 1 (24:57):
Yeah, the best Philly cheese I've had anywhere.
We've had them in Philadelphia,whatever there's something
about this one, they killed it.
I've been to other Sam'seateries since and they didn't
match it, but I'm just saying Ithink it was one in Shreveport.
Absolutely ridiculously goodPhilly cheese.
Speaker 2 (25:13):
Well, stay along, kind of that Louisiana lane.
Speaker 1 (25:17):
Okay, french Quarter, ralph and Cacoose.
Ralph and Cacoose again, is achain that you can find in
different places in Louisiana,even in Alabama.
I think they have one in Mobileor Daphne, something like that.
But the one specifically in NewOrleans, there in the quarter,
wonderful food like that.
But the one specifically in NewOrleans, there in the quarter,
wonderful food.
Every time I've been there theyjust they knock it out Really
good, ralph and Cacoos.
If you like seafood, reallygreat stuff.
Speaker 2 (25:35):
And since Rory is a Cajun chef himself, Absolutely.
Speaker 1 (25:38):
He has high standards for what is considered Cajun
and what's good Cajun?
They make really good food.
Okay, so just good food.
It's got a New Orleans thing toit.
Yeah, because with New Orleans.
Speaker 2 (25:47):
It's got a New Orleans thing to it.
Speaker 1 (25:48):
Yeah, because with New Orleans.
You're not as Cajun right,you're more just Louisiana, but
it's great food.
The influences over that place,the food influences whoo good
stuff.
Speaker 2 (25:57):
Good stuff.
Speaker 1 (25:57):
Yep, yep, here in Waco.
Speaker 2 (25:59):
Yeah, let's circle back to our home.
Speaker 1 (26:01):
Yeah, here in Waco I've got a favorite taco, the
Barbacoa Tacos at Las Trancas.
It's a food truck, basically,but it's permanent in their
location and oh, their barbacoatacos are so good.
So if you're in Waco, you gotto go to 26th and Waco Drive and
Maria and her family her momactually owns a truck or owns
(26:23):
the business, but Maria and herfamily they're really wonderful
people, Such great tacos.
You got to try those, Yep.
Speaker 2 (26:30):
I have not had a taco from there at all.
Right, well, I mean we'retalking about meat.
Right, I'm not sure they have.
I think one time I asked forbean tacos, but I'm not sure.
Speaker 1 (26:41):
And they all laughed Right and then they realized she
was serious and they were alllike, huh Like frijoles, so I
don't think I've eaten anythingfrom there.
Speaker 2 (26:50):
They probably have chips and salsa that I could do
Probably.
I mean, I could do anything butI don't Okay.
Speaker 1 (26:55):
All right, oh another one Another fun one.
I'm looking forward to thatcoming up this summer.
Reindeer pizza in Helsinki,Finland.
Speaker 2 (27:05):
Yes.
Speaker 1 (27:06):
Oh my goodness.
And this is a particularrestaurant.
We've had it a couple of timesthere and it's just really good.
Speaker 2 (27:12):
I'm going to jump on.
The pizza that I got is verymemorable because my pizza had a
combination I had never puttogether, I had never heard of
and I would never think to order.
It is a beet pizza.
Well, it's a normal like pizza,but the toppings are.
Speaker 1 (27:30):
What she means is beetroot, so people like a beet
pizza.
What does that mean?
Speaker 2 (27:35):
Yeah, beetroot pizza For those of you British folks
listening our UK friends.
So beets.
So the toppings of this pizzaare beets.
Arugula Okay, I'm all aboutthat, that's really great.
Or pine nuts I think pine nuts.
Speaker 1 (27:50):
Yeah, pine nuts.
Speaker 2 (27:51):
And All about that.
That's really great.
Or pine nuts?
Speaker 1 (27:54):
I think pine nuts, yeah, pine nuts, and then they
drizzle it with a little bit ofhoney, or was it like that?
Not Italian, but what do theycall it?
Like a balsamic kind?
Speaker 2 (28:00):
of a reduction.
No, they have honey on it.
It has honey on it.
Yeah, I mean it might also havethe balsamic, I don't know I
eat the reindeer pizza, so butit's like beets.
You know beets are good but mydad grew up like we didn't eat
them growing up.
Because my dad has always saidhe hates beets and like I get it
, because they do taste likedirt.
You really have to like de-dirtthem when you're making them at
(28:22):
home, but the Finns know how todo beets.
They know how to do beets, butthey really do Like they love
their fish and they love theirbeets, yeah.
Speaker 1 (28:31):
Beet pizza.
Speaker 2 (28:32):
Love their beets.
Speaker 1 (28:32):
Yeah, beet pizza was a very finished thing, and it
was sounded so strange, and thepine nuts, it was just like
really good, yeah, I don't.
Speaker 2 (28:36):
I haven't tried to recreate that um here at home
yet, but maybe I'll have itagain this summer and then get
inspired.
Speaker 1 (28:44):
I mean there are all the obvious things like the
bread and the cheese in franceand switzerland.
Speaker 2 (28:48):
You just go to the grocery store and then you have
your picnic for the day.
Speaker 1 (28:51):
Every meal super fresh and yum but there is one
and another one in switzerland,like I said, we love swiss food
there, uh, hotel brienzessebrienzesse, which our friend I
think she still owns.
Speaker 2 (29:03):
Yes, sonja still owns and runs.
Speaker 1 (29:04):
She has great french fries there too she does have
great french fries potatoesagain, but the first thing that
jumped out to my mind was theirtomato soup right again with the
soup yeah, what's up?
Speaker 2 (29:15):
with that.
Okay, so what you made meremember or think of earlier a
memorable breakfast is when wewent to austria.
Oh, my goodness, y'all will seeour or hear our episode from
Tirol Austria.
Speaker 1 (29:29):
Tirol Austria.
Speaker 2 (29:31):
They sent us to this super cool high up it's a ski
jump Burgasil.
Yeah yeah, ski jump.
There's a restaurant at the topof the ski jump, and this is an
.
Olympic sport, which we wereoblivious.
I was oblivious too.
Speaker 1 (29:47):
Yeah, I was not oblivious, Thank you.
Okay, I will claim that I hadno idea this existed.
She lived in oblivion.
Speaker 2 (29:54):
And you know these people ski.
You don't even have to be on amountain Like.
These are just tracks forskiing, and so you could eat
breakfast and watch the skiers.
Speaker 1 (30:01):
They've got turf so they can train you around.
Speaker 2 (30:03):
Super high and you had this on the list because you
thought it was a healthy thingor just a memorable thing.
Speaker 1 (30:18):
I was just writing down memorable things, okay.
But it would be a healthy thingtoo, okay.
Speaker 2 (30:22):
So we'll use that as our segue into some of our
healthiest foods that weremember.
Speaker 1 (30:28):
Yeah, at the Souk in Cairo.
It's right next to, I thinkit's the third most famous or
largest mosque in the world,whatever, it's a really famous
mosque.
And so we were there and therewas a little restaurant which
are tons of restaurants justoutside the souk, and they had
this fresh what?
Pureed mango?
(30:48):
Yeah, mango drink Mango pureeand it was cold and it was so
good, because it's just likefresh, ripe mango drink Nothing
in it but mango.
Speaker 2 (30:58):
We have video of you too, like it's drooling down
your chin.
Speaker 1 (31:00):
Yeah, it was so good.
You can't really put it all inyour mouth.
No, I tried to drink it andit's just hanging out of my
mouth you know, like it was justoh so good.
So yeah, that would have beenhealthy.
Speaker 2 (31:11):
Yeah, our other kind of like.
Speaker 1 (31:13):
I may have had an unhealthy amount, but because
I've got more than one.
Speaker 2 (31:17):
And I have a feeling that they didn't add sugar.
You know when you go and you goto a smoothie place or you're
going to get a fruit, drink itcould appear to be, they had
that simple syrup or something.
Right, it could appear to behealthy, but really not.
But I do have on our list theacai bowls that we had in Kauai.
I went to a health foodrestaurant a health food grocery
store that had this little youknow like a bar in their thing
(31:41):
where you could order acai bowlsand smoothies and other little
wonderful goodies, and so ourfriend had said go there for the
acai bowls.
So that was a delicious,wonderful, healthy thing that
you know they're not adding allof the sugar, let the fruit be
the sweetener, you know, and soI love those.
So that's something good tofind when you're on the road and
(32:02):
those are memorable to meespecially when they're big ones
In Riverside.
my nieces have taken me to thisplace where you get giant acai
bowls like they're this bigwaiting for a brain, can't you?
Speaker 1 (32:14):
see in the audio podcast how big but they're this
big and I eat the whole thing.
Yeah, no problem.
Uh, a place where we had loadsof food to choose from, and it
was really great because it wasall right there.
We did an all-inclusive incancun and they had all these
like seven different different,seven or eight different
restaurants there, and you couldfind really good, healthy stuff
at every single one of them itwas amazing yeah and it was all
(32:35):
good like tasty, yes andeverything felt fresh and, yeah,
what was nice with this was ourfirst time to do an
all-inclusive, and so you onlyfirst and only we're.
We're looking forward to more atsome point other than than a
cruise, which is different.
Speaker 2 (32:53):
Yeah, and so it's kind of like okay, it's all
inclusive, so are we going toovereat or are we going to?
You know, like it's unlimitedright and you can just do
whatever.
Well, I think, because we hadso many good options, it was
just like we were able to justget like a little bit of each
thing and really enjoy it and itwas all fresh and good.
Speaker 1 (33:13):
We were there for a week, so we didn't feel like we
had to gorge on any one thingjust to get it in.
Speaker 2 (33:17):
Yeah, Right To taste it all.
Speaker 1 (33:18):
Yeah, it was really great.
Speaker 2 (33:19):
That was good.
So we're talking about likefresh food, right, and when we
went to Peru.
I feel like the food there wasfresh.
It's just simple.
Yeah, it was simple and fresh,like when you're trying to eat
plant, whole food, plant-basedyou're really like you have to
simplify, you have to cook yourown meals, you have to like
break it down and really notprocess stuff.
Speaker 1 (33:49):
And so when it's that clean and simple food and it's
just like, hey, here's a nicebig pot of beans, like you're
going to cook it, and thennobody wants to be around you
for the next couple of days, butstill, well, that might be you,
but yeah.
Speaker 2 (33:55):
Along the lines of beans.
I love the Cuban food inFlorida.
After my sister passed, I spentsome time with her kids in the
Tampa area and I went to CajunCuban restaurants and got the
black beans like the black beansand rice, and again something
so simple.
But how they season it it'slike super yum and the
seasonings are always superfresh, and we mentioned this
(34:18):
earlier.
But like just shopping at thegrocery stores in Switzerland,
finland.
Speaker 1 (34:22):
Swinderland, swindeland, no.
Speaker 2 (34:26):
Switzerland and Finland.
We feel like their food, forsome reason, is just like extra
fresh, and so you feel veryhealthy, even if you are doing
something like a rushti.
You might have fried potatoes,but it still feels much cleaner
because it's just fresh and notso processed.
And then another kind of thingthat I feel like was healthy was
(34:51):
and also very memorable I hadthe vegan haggis when we were in
Marais, speyside.
Speaker 1 (34:56):
I'm not sure that they're even allowed to call it
haggis and say vegan beforewe're not allowed to say that I
mean come on.
Speaker 2 (35:02):
He said don't admit that it's vegan.
Yeah, no that you ate veganhaggis.
Speaker 1 (35:06):
Well the thing about it they use the same seasonings,
right.
Speaker 2 (35:11):
So the taste is like very similar it was, so it was
super good.
It was just this little pattywith the haggis seasonings, but
it was healthy because of all ofthe seeds and the whole grains,
yeah, and so it was a very likewhole food, delicious little
patty of goodness with this funseasoning I personally enjoyed
the goodness of the normalhaggis that morning.
(35:31):
We're talking about.
This is our healthy section.
Speaker 1 (35:33):
Oh sorry.
Well, I'm sure it's healthySure.
Speaker 2 (35:36):
It's good for the soul.
Yeah, yeah, but that was reallyreally yummy and fresh.
So I think, just when thingsare fresh, that's when you feel
like, yes, I'm feeling good, I'meating well, these are my
healthy experiences.
And then you have, you feelgood on your trip and you
remember the trip because youhad all these good things going.
On the other side, we've haddefinitely our share of
unhealthy food.
(35:56):
I mean, we've some of ourmemorable foods pretty much
would go under this list but Iwould think probably sadly in
the US is probably some of ourmost unhealthy foods just eating
fast food on the road or likeDenny's and IHOP kind of stuff,
like just the, the deep fried.
Speaker 1 (36:11):
Sometimes you just don't have a choice, depending
on the time of the night orwhatever, or where you are.
Yeah for sure.
Speaker 2 (36:17):
Being careful of, like when you go to a restaurant
, that, regardless of what therestaurant is, that you're
making healthy choices, becausea lot of them expand their menu
and you just try to get what isthe healthiest thing I could get
here.
Speaker 1 (36:32):
You know, or you could feed your soul.
I'm just saying they're notalways mutually exclusive, right
.
Speaker 2 (36:39):
And then you know, under probably some of our
unhealthiest, I put, like allthe cheese we put with the
rushti yeah but it's a differentkind of milk, so the cheese is
really not that unhealthy.
But surely we've had, like somesuper decadent desserts.
Does anything stand out?
I'm sure we've had some.
Speaker 1 (36:54):
Well, you know the first thing that popped in my
mind was when we'd go to thatvegan restaurant in LA and
they'd make that chocolatevolcano thing.
Speaker 2 (37:00):
Yeah, the lava cake.
Yeah, the lava cake yeah.
Speaker 1 (37:03):
That to me, I mean, was like really decadent.
It was all vegan and stuff, soit was all natural stuff, but it
was so rich and like whoo yeah,but that doesn't mean it's
unhealthy, it just means it'stasty.
No, but you said decadent.
Speaker 2 (37:15):
No, okay, but I mean so in our unhealthy oh,
unhealthy, decadent yeah surelywe've had like loads of sweets
and cookies.
Speaker 1 (37:23):
Like banana splits and things like that Ice cream
and cookies and yeah, I cookies,and yeah, I mean surely, but I
guess nothing stands out.
Speaker 2 (37:33):
that's like we don't make a regular habit of it.
Speaker 1 (37:34):
I guess that's why and I'm such a sweet tooth- so
I'm really surprised that, likeI don't remember, like those
unhealthy things um well, I knowsomething I had that it had to
be unhealthy because the way ittasted and I don know.
I'm just joking, but I wasn't abig fan of it.
We've been to Wales, not WalesWells, wells, how?
Speaker 2 (37:55):
do they say it?
Speaker 1 (37:56):
Wales, wales.
Speaker 2 (37:58):
W-A-L-E -S In England .
Speaker 1 (38:01):
Actually Wells in the UK, not in England.
Yeah, it's not in England,right, it's a different country.
Anyway, beautiful, really cool.
We showed up and it was sofoggy you could hardly see.
It was amazing.
We got to the restaurant, itwas kind of late.
We'd taken the boat over, so itwas a really cool vibe.
You know, we stayed at thisplace the only place we could
find to stay that night and therestaurant was open a little bit
late, and so I ordered a steakpie because, man, that's okay.
(38:30):
And then then I was thinkingwhat is that taste?
It was really strong.
The second bite I realized whatit was and then it really put
me off of it.
Uh, I'm not a big fan of likeorgan meat in my foods.
Like generally, it has a verystrong flavor, and this thing
was I think it was a steak andkidney pie.
I've never been a fan of liverand all that.
So the taste of of a awfulo-f-f-a-l I think it's how you
(38:51):
spell it anyway of the or a-w-forgans.
It was so strong that was thatreally kind of put me off and uh
yeah something that put you offthe other day was I brought
home.
Speaker 2 (39:02):
So I just recently went to the expo.
It's called expo west is theshort way to say it, but it's
the natural products expo, whereit's like all of the better for
you versions of you you know,the healthy potato chips, right?
Or healthy sweet potato chips,so they're like better for you
versions of what you might buy,and so it's this whole
convention of health, food andnatural products, and so I love
(39:24):
going there every year.
But one of the things that Ibrought home that was very
strange so I think we're goingto move into from unhealthy to
just like strange is I broughthome a spirulina raspberry oh
gosh yes some kind of a jelly,oh my goodness, like that you
might put on toast.
Speaker 1 (39:41):
No, you would not put it on toast, you'd put it on
top of the trash.
I mean that's where you want tospread.
It is like you put it on top ofthe trash, you spread it over
that and then you go, that's itso yeah, it was raspberry jelly
with spirulina.
Yeah, it was awful it was likeyou know, it was like a if you
were to take vaseline and then,well, we'll just eat vaseline
(40:04):
yeah, just kind of eat vaselinewith a little spirulina taste in
it.
Speaker 2 (40:07):
The texture wasn't even like fully.
No, it was gross.
Good okay.
So what else is somethingstrange?
We've you know?
Memorable, but also weird, likestrange foods.
Speaker 1 (40:17):
Well, we've talked a lot about.
Well, I mentioned the worms,the mopani worms.
Speaker 2 (40:20):
Yeah.
Speaker 1 (40:21):
That was strange.
You know, we've had, I've hadwell, I say we, I've had
crickets and ants and you know,all that kind of stuff, you know
, and all the bugs that you haveto eat.
See that sounds like you'rebragging, but like Because
you're a guy and you have to eatthose things sometimes.
Speaker 2 (40:33):
Right, right, you're so manly.
Speaker 1 (40:35):
Yeah, but one of the more memorable things we had was
in Egypt, in the land of Goshen.
We were having a picnic in oneof the fields where they you
know the land of Goshen waswhere the israeli israelis lived
and they it was the mostfertile land and so they still
grow things there.
(40:55):
We were in the middle of one ofthe fields where they were
harvesting the crops with afamily and having um lunch and
they have their homemade cheese.
We've talked about cheese, welove cheese and I was like
homemade cheese, wow, can't waitto taste this.
They had their young cheese andtheir old cheese and you know
the old, of course, is thestrongest and their favorite.
So, um, yeah, we had the cheeseand honey and curds.
(41:18):
You know if the family that wehad lunch with, who made the
cheese, ever hear this, um, I'msure it's really popular in
Egypt and if we had grown upwith they were very proud of it
and, uh, I like popped it in mymouth and um, and I couldn't
take it out Because they'resitting there watching him, yeah
, and they're smiling and wewere on camera.
There was a film crew there, soI'm like smiling and it was
(41:42):
really something.
That's why God invented honey.
They also had honey there withthem with some bread.
That the guy made Like they'reon the fire.
Speaker 2 (41:48):
Yeah, the bread was good.
Speaker 1 (41:50):
So I crammed as much bread and honey in my mouth as I
could and there and they'relike oh yes, you should have,
you try this, you have to, youcan get a big enough piece, and
whatever.
And so then they would fold itinto the bread with honey.
And uh, it was.
Oh, my goodness, I I don't evenremember the flavor to describe
to you what it was that itlooked.
Speaker 2 (42:09):
Like those of you who are weird, like me, you would
be familiar with what tofu lookslike.
Speaker 1 (42:14):
Yeah, it looked like a tofu, so it looked like but it
was turning black.
Speaker 2 (42:17):
Like a firm tofu that when you just rip it apart it's
got that rough edges.
So it looked like tofu withrough edges, okay, but it was
much more pure white.
Well, the old wasn't the youngcheese was like a pure white,
and then the old just lookedlike it had black ash like it
(42:38):
just started turning blackbecause it was not even gray ash
, black yeah it was.
Uh, it was through and throughreally special, tried it yeah
but rory was the lucky one oncamera who had to at least like
swallow it.
So yeah, that was interesting.
Hey, and that reminds me, youknow, sami Yucky is pretty kind
(42:58):
of memorable.
Our favorite chocolate in theworld is from Finland.
They have in our opinion theyhave the best chocolate, because
Swiss is super sweet, I mean,if we're going to go extremes,
right, and then the Belgianchocolate is super bitter, and
so Finland is just like that,perfect in the middle.
Speaker 1 (43:13):
Yeah, I mean French chocolate's good too, but it's-.
Speaker 2 (43:15):
We love all of them but Finnish chocolate is our
favorite.
Speaker 1 (43:19):
Patsa.
Speaker 2 (43:20):
So the same kind of, the same company of the
chocolate that we love.
Speaker 1 (43:24):
They also make a version.
Speaker 2 (43:26):
You know many versions of Samyaki, which is a
Finnish candy.
Speaker 1 (43:30):
Memorable.
If you're ever in Finland, youhave to get some pure Satomiaki
candy and just go to town.
Speaker 2 (43:35):
You just really should, because that's so
Finnish yes.
Speaker 1 (43:38):
You have to.
Speaker 2 (43:40):
If you like licorice, you could maybe.
Speaker 1 (43:43):
You could stomach the light stuff.
Speaker 2 (43:46):
They do make some with cover with chocolate.
So just know that they do makesome with cover with chocolate.
Speaker 1 (43:52):
So just know that.
That if you really need to like, force down some somiyaki.
They do make some cover withchocolate.
Speaker 2 (43:58):
I actually had some chocolate somiyaki.
That was good and they madesome with ice cream?
Speaker 1 (44:00):
Yeah Right, their panteri is the for us newbies.
Speaker 2 (44:03):
Yeah, he actually likes that.
Speaker 1 (44:04):
Yeah, I actually like the panteri and it's somiyaki,
but it's for babes like myself,yes.
Speaker 2 (44:13):
Well, but it's for for babes like myself.
Yes, well, y'all.
That sums up some of our.
I'm sure we have other stories,but that's what we remember off
the top of our heads of some ofour memorable healthy,
unhealthy and strange foods, andwe would love to hear some of
your stories as well.
So, as we're posting about thison our socials, we'd love to
know what are some of yourexperiences as well, because we
all are on this journey together, but we hope that you can enjoy
(44:36):
your healthy and strange andmemorable foods on your next
journey.
Speaker 1 (44:43):
As much as we have.
Speaker 2 (44:47):
We hope we've inspired you this episode, so
join us next time.
Please subscribe to rate andshare our podcast with your
friends or you know whomever.
And please like and follow uson Instagram, youtube and
Facebook.
Speaker 1 (44:58):
We're also on X and on all social platforms.
We are at TheRomies, that'sT-H-E-R-O-A-M-I-E-S, and our
main hub is our website.
Speaker 2 (45:09):
At wwwtheromyscom, that's right, that's.
D-h-e-r-o-a-m-i-e-scom.
We'll be there until next time.
Yeah, thanks for listening.
Bye.
Hi, I'm Alexa and I'm Rory, and together we are the
Romies.
We are married To each other.
Right, we are a touring musicalduo.
Speaker 2 (00:11):
And our music has taken us to all kinds of places
all around the world and keepsus always on the go.
Speaker 1 (00:16):
So we hope you enjoy our stories and adventures while
running around working to keepall your plates spinning.
Speaker 2 (00:22):
And we hope, to facilitate your busy lifestyle
and feed your inner travel bug.
Hi everyone, welcome to theRomy's Podcast.
I'm Alexa and I'm Rory.
And we are in kind of a sort ofseries of talking about
(00:43):
traveling healthy healthy travel, wellness travel.
We're kind of trying to gearyou up for some upcoming
episodes we have and we talkedabout eating healthy on the go
and we thought it would be kindof fun to share with you guys
some of our food stories.
Rory and I are really foodiesLike that's one of the big
(01:06):
things that teach you about theculture of an area and we just
love food and we love good foodand it's like Rory's the Cajun,
I'm the vegan vegetarian.
So it just we have verydifferent experiences and very
different tastes Quite a broadspectrum of food.
Yes, because since Roy's marriedto me, he also has to eat weird
(01:29):
things that I make him.
So he he is like anything Iwould eat, like plus steroids.
You know like he eats.
Speaker 1 (01:36):
I don't actually take steroids.
Speaker 2 (01:38):
Right, right.
Speaker 1 (01:40):
So it's really not plus steroids.
Speaker 2 (01:41):
Okay, so yeah, but you eat Just to be clear on that
, so it's really not plussteroids.
Okay, so yeah, but you eat Justto be clear on that.
Right, you eat like way morevariety of foods than I do.
Not only am I like trying tolike move my diet towards a
whole food plant-based diet moreand more, but also I'm a very
picky little brat when it comesto food.
(02:03):
You're not going to find meeating all the crazy foods.
That's going to be more Rory'sdepartment, yeah, but I am going
to be on the hunt for healthyfoods.
But all of this like thoughtabout our experiences.
We've shared some practicalways to find healthy eats on the
road, and then we thought, well, hey, what have been the
healthiest things for us on theroad?
(02:24):
Like, do we have anythingthat's memorable?
That's like the healthiestfoods?
What's been the unhealthiest?
Speaker 1 (02:30):
foods.
It's usually not the healthiestfoods that are the most
memorable.
Speaker 2 (02:33):
Right, let's talk about so.
Speaking of memorable foods,let's just start there.
We'll get into some of ourhealthy experiences, but I feel
like our memorable foods aren'tnecessarily always the
healthiest right, Becausethey're probably more higher in
fat or higher in calories orwhatever it is.
Not that fat is bad, but I'mjust saying.
One of the very first thingsthat came to mind for memorable
(02:55):
foods for me is probably becausewe were most recently there at
Murray Spaceside in Scotland.
Speaker 1 (03:01):
Murray Spaceside.
Speaker 2 (03:03):
Murray Murray.
Speaker 1 (03:04):
Spyside, murray, murray, speyside.
Speaker 2 (03:06):
We had this Speculoos muffin at one of the little
snack cottages that we visitedand I don't remember if we've
talked about this on an episode,but I remember telling you.
Speaker 1 (03:18):
I think we did.
Speaker 2 (03:18):
Yeah, I think we talked about this already so
I'll be fast, but I stillremember the taste of the
Speculoos muffin.
Speculoos is a Belgian cookieand it had this like nice center
, like a creamy center, somekind of filling in it inside of
like Speculoos butter.
You can buy this at TraderJoe's Speculoos butter.
And so, instead of like peanutbutter, it's made with the
(03:42):
Speculoos cookies as butter, andit's like it is luscious, right
at the top of the list ofhealth foods Right.
But you know it wasn't stellarbut it was memorable and I like
that's one thing I want to goback and get is super bizarre.
Now, rory, I made a list ofsome of my memorable favorites
and Rory made a list of some ofhis memorable foods and there's
(04:05):
a couple things that kind of goton both of our list.
The first thing that like isthe most memorable.
Speaker 1 (04:07):
I haven't looked at our list together.
You have right right rory'sjust on the fly here.
I'm interested to see what youlearned.
Speaker 2 (04:13):
I'm kind of a lot on the fly, but more rory's, more
on the fly anyway.
Cheese rushti, so rushti withcheese.
So, yes, we both had this onour list of our most memorable
foods, and it's because theybecome our favorite foods.
Now you added raclette, whichis also very memorable.
Speaker 1 (04:31):
Yeah, very memorable.
Speaker 2 (04:32):
I feel like raclette is memorable.
Now let's explain what racletteis.
If you have not yet been toSwitzerland, this is a Swiss
dish.
Speaker 1 (04:41):
Raclette is and cheese.
Speaker 2 (04:42):
Right, and with Swiss , you're going to all your meals
.
All your meals are going to bepotato cheese and pork, right?
I mean, that's kind of likeit's going to be like a version
of that, just like, if you haveCajun food, it's going to be
rice and meat and you know someseasonings, right, cajun
seasonings Usually rice isinvolved and you know some
(05:03):
seasonings right Cajunseasonings Usually rice is
involved.
Mm-hmm, that's your thing, solike I'm super simplifying it,
but the version of potatoes andcheese with raclette is that
they make little.
They use the little tinypotatoes that are super cute
sometimes Like little newpotato-sized things.
And if not, they use, like youknow, red, red potatoes as like
(05:26):
that kind of no right.
Yeah, they're more goldencolored Like if you had to make
it in the States, you might haveto settle for a red potato.
Speaker 1 (05:33):
You got the little golden ones you can buy now.
Yeah.
Speaker 2 (05:35):
Yeah, okay, so you do that.
Speaker 1 (05:37):
And the multicolored ones and those little.
Speaker 2 (05:46):
I love those me happy .
Yeah, we haven't seen themulticolored in switzerland, but
anyway, raclette has, for themost part, has not been
something that you and I haveenjoyed at a restaurant.
It's been something that peoplemake in their homes we had at
that one time one time I thinkokay, remember, we watched them
ski down the slopes.
Speaker 1 (05:59):
As we ate it in this restaurant, with these big glass
windows looking out of thoseski slopes, it was pretty
awesome, yeah, and the cat cameand laid on the windowsill next
to us while we ate.
Speaker 2 (06:08):
You just gave me another memorable meal.
When you said that, I'm sayingI hope I remember to say my
memorable meal.
Speaker 1 (06:14):
How many times does the owner have a cat in their
restaurant that sits on thetable while you're eating?
Speaker 2 (06:17):
True, I do remember the cat.
Speaker 1 (06:22):
That's memorable.
Speaker 2 (06:23):
what the cat hair okay, wait, I gotta make a note.
I gotta make a note so we didhave okay so we still haven't
explained what roquette is.
Roquette is those smallpotatoes, and then you have
these little is the cheese.
It's actually called roquettecheese, but when they say we're
gonna have roquette.
Speaker 1 (06:39):
So they name the dish after the cheese yes, the.
Speaker 2 (06:42):
What they mean is that they're going to have these
little.
Speaker 1 (06:45):
You have a little oven that sits at your table and
you have little trays.
Each of you gets your ownlittle tray.
Speaker 2 (06:50):
It's like a spatula.
Your tray's like a spatula.
Speaker 1 (06:52):
You cut off a thick piece of cheese and you lay a
piece of cheese on the tray, youput it inside the oven and you
watch the cheese melt and startto boil right, bubble up when up
.
When it starts to bubble up,you've got these little potatoes
that you cut and put on yourplate or mash or just have on
your plate whatever you want andthis is just the basic version
and you put that cheese on thepotatoes and there's usually a
little seasoning or somethingyou put on it and you eat it.
(07:12):
Now, often that comes withpickles and different thinly
sliced meats.
Speaker 2 (07:17):
Yes, and can I just say pickles and potatoes.
I was like pickled potatoeswith pickles with potatoes, but
you know what it works.
Speaker 1 (07:24):
Yeah, it really works .
Yeah, and I guess they makelike dill pickle flavored potato
chips.
Oh, we had raclette last timewe were in Switzerland.
Speaker 2 (07:31):
Yes, because it's with a family.
Yeah, yeah so usually, ifyou're going to have like
friends over and you're going todo a fancy dinner, you would
probably do raclette.
Speaker 1 (07:45):
You'd pull out.
You know most family homeswould have a raclette machine.
The fun thing about being in afamily is egg on a dors.
Let us eat all we wanted.
Speaker 2 (07:50):
Yes, it was awesome yeah, and the seasonings that
you put on the cheese are reallygood.
You can put on the meltedcheese before you put on your
potatoes, right?
Um so like and then like.
Just a case in point, anotherswiss dish is the fondue right.
And so that's like yourpotatoes with your melted cheese
and you dip your potato in thecheese right, and then there is
rusti.
(08:10):
But our memorable favorite thingthat we both love is rusti.
The closest thing we have tothat in the States are shredded
hash browns and they are nothingas good as like Rushdie because
they're just cooked differently.
But it is shredded potatoes.
They're a little shredded, alittle thicker pieces than what
(08:31):
we are used to with hashbrowns.
Speaker 1 (08:32):
But it's the way they prep it.
They boil them in a day inadvance and then they
refrigerate them for a day andthey bury them in a chicken coop
in a boot for another day.
Speaker 2 (08:39):
No, that's Samayaki.
That's the finished king.
Right, that's Samayaki.
That's samayaki.
Speaker 1 (08:42):
That's the finished king Right that's samayaki.
Speaker 2 (08:43):
Sorry, my bad.
Yep, that's samayaki, don'tconfuse, that's gross.
We're talking about somethinggood.
Speaker 1 (08:46):
Yeah, this is good stuff, but they have a process
that they go through with it.
So it's not just you take apotato, you grind it and you
cook it.
Right, it's not the same.
Speaker 2 (08:58):
Okay, and so that and then if and then when you're
Rory and you add the meat, thenyou have a big old sausage with
it.
Then you go to Pochtenfall,right.
Speaker 1 (09:06):
And that's In Switzerland.
Yes, and they have this wildboar sausage they make with it.
Speaker 2 (09:11):
It's like as long as a long plate and gravy dark
gravy.
Speaker 1 (09:14):
Ooh, so you got cheese all over your rösti.
You've got this big giant boarsausages and then this gravy,
and then you're sick when youleave because you just eat so
much.
Speaker 2 (09:25):
Is that the memorable part?
Speaker 1 (09:26):
No, it's wonderful, You're not sick, it's really,
it's really wonderful yeah.
Speaker 2 (09:30):
So that's probably like our favorite dish that
we've experienced.
Probably to get like that weboth enjoy on our travels.
I just get it without the meatpart, okay.
And then another thing, rory,to me that was I don't think
this was on your list, but to meis super memorable was the
gingerbread waffles that we hadin Oregon.
(09:51):
We went to the Oceanside,oregon, yeah, and we went to a
little nearby village and we gotthe gingerbread waffles.
Speaker 1 (10:01):
Yeah, those were really good.
I think we've talked about that.
We have talked about that.
They had the pear slices allaround the plate.
Speaker 2 (10:05):
So pretty.
But like that was something Ihad to try come home to try to
make A lot of this stuff likebecause it was memorable, it was
easy to just come home and tryto like duplicate it, make our
own versions of it, all of thatyeah we didn't do bad was the
(10:25):
smoked mac, and cheese that wason the train.
Speaker 1 (10:26):
Oh yeah, that was awesome.
Yeah, that was memorable trainfood their smoked mac and cheese
on.
It was a specific train, thoughon the one that uh, what did
they call it?
It was our overnight train yesthe.
It was called old scottish nameyeah, the old name of scotland
back when the romans were aroundyeah, so we have the pics
(10:48):
around.
Speaker 2 (10:49):
Yeah, so we have the pics.
Speaker 1 (10:50):
They went to the pic tic pic tish fort.
Speaker 2 (10:51):
Yeah, no, and that was they were a version of
scottish history.
Scotland and then the it's likeuh, they had a like a deer hey
siri what are the romans calledscotland yep caledonia?
Speaker 1 (10:59):
caledonian yes, railway, railway oh man, they're
mac and cheese.
I went to the dining car mantheir mac and cheese.
I went to the dining car.
She wasn't going to go.
And then I went to the diningcar and I ordered the mac and
cheese and I was like, ah, andthen I came out and I was like
Homer Simpson with a donut.
Speaker 2 (11:16):
I was like, okay, I have to taste it.
And then I was like, oh, it wassmoked cheese.
Speaker 1 (11:25):
It.
It was smoked cheese.
It was so good.
Yeah, that's memorable.
Plus, you're on the train goingthrough Scotland.
Speaker 2 (11:28):
Yeah, the.
Speaker 1 (11:28):
Highlands, it's you know, come on.
Speaker 2 (11:30):
This was our first time to sleep on a train in the
sense that we had a sleepercabin.
I feel like we've slept on atrain before in our very first
backpack thing.
Yeah, we did, but we didn'thave like a cool little thing
with its own like sink and ithad bunk beds and it was super
cute, or maybe you just don'tremember it, maybe I just don't
remember long ago to land 300years ago.
Okay, another memorable one isyour favorite pizza that you
(11:53):
talk non-stop about.
When we were in naples that wasnot on your list, but it was
like I remember you rememberingthat, yes, it was so amazing.
Speaker 1 (12:02):
I ate until I was sick and then I ate until I was
dizzy.
I've never done that since likeate until I was dizzy.
I don't know what they had inthat pizza, but whatever it was,
maybe that's why I got dizzy.
Speaker 2 (12:12):
So that's in Naples.
Speaker 1 (12:13):
It was amazing A hole in the wall in Naples where
they cook it.
They have one oven, big brickoven, and they cook it in there.
Speaker 2 (12:28):
One of the absolutely ridiculously good yeah, in the
line of or in the thoughtprocess of, italy, this also was
both on both of our list of our.
Most memorable for me, it wasthat you put the restaurant, but
I think, but I put the tuscanbean soup.
That is something that I haveattempted to recreate at home
and it makes me so happy, um, soI'll probably do a social post
on that and just talking aboutthat a little bit, but that was
a montecatini alto in tuscanyand I'm not a soup person.
(12:52):
I mean, I don't mind soups, butit's not like oh, soup, ah, you
know.
And seinfeld says soup's not ameal.
So I mean, I get that, yes, butthis was like the setting
wasn't bad.
Speaker 1 (13:01):
It's an historic Tuscan spa town, montecatini
Alto.
There's also Montecatini Terme,I think they call it, which is
the main town down below.
So you ride like a little trainlike a cog train or something,
or maybe this one's pulled by acable.
I forget what they call those.
Anyway, up the top of the hilland there's this town up there.
(13:22):
It's really really cool yeah.
Speaker 2 (13:25):
Super cute up the top of the hill and there's this
town up there.
It's really, really cozy.
Yeah, super cute we were withyour parents and your aunt,
uncle and godparents, and sothat was also a wonderful
experience so we had a wonderfulexperience but for me,
especially the soup like was theactual part of the meal soup is
not a meal.
Speaker 1 (13:39):
Everyone knows that I just said, part of the meal
that was that was memorablethat's from seinfeld, not just
because of the company, but itwas so delicious.
Speaker 2 (13:47):
Okay, another one on my list is when we went to Kauai
and we had tater tot waffles.
So they make a waffle withtater tots Right, brilliant, and
then they put, like this, nachocheese stuff on top.
But it wasn't like gross cheesethat you would have at the
(14:08):
ballpark, right, it was like avery good, rich, like almost a
white cheese.
Speaker 1 (14:12):
But because it was nacho seasoned it was kind of a
pink, so more of a queso kind oflike Mexican queso, white
cheese kind of thing.
Speaker 2 (14:19):
Ish.
Speaker 1 (14:19):
Ish.
Speaker 2 (14:19):
And that was drizzled over your tater tot waffles.
Speaker 1 (14:22):
See, I wouldn't remember that and that was at a
food truck in.
Speaker 2 (14:25):
Well, see, it's potatoes again.
Yeah, that was at a food truckin Kauai, Hawaii, so that was
really, really memorable and Ihave.
That's another thing I've triedto do.
Speaker 1 (14:34):
It's a memorable island.
Speaker 2 (14:35):
I tried to do.
Yes, there are a lot of goodthings.
We'll talk about them again ina minute.
Yeah, just walking around.
You don't eat them, you justwatch them walk around.
All right, now we're going togo back, not really to Italy,
give me a chance, I'll eat them.
We'll go to our favorite thatwe can't go to anymore Italian
restaurant in.
Speaker 1 (14:53):
Interlochen, oh Interlochen.
Speaker 2 (14:55):
So yeah.
Speaker 1 (14:56):
Yeah, when we first started going over there first
time I took her to Switzerlandwe were in Interlochen and
discovered this little,family-owned Italian restaurant,
and it was so good it wascalled Del Rico.
Speaker 2 (15:07):
We got there Not too far from the train station.
Speaker 1 (15:09):
They're very simple Olive oil.
And what was it?
It was Basil.
Oh, pesto Tomato, basil, no,whatever it was, no, that's your
uncle's.
Speaker 2 (15:19):
We could say okay, our uncle made us tomato basil
pasta.
That was memorable.
Speaker 1 (15:23):
And we were on the road then too.
Speaker 2 (15:27):
This was a.
This is just a garlic, so it'sspaghetti noodles With garlic
and red peppers Like red pepperflakes and whatever else.
Magic and salt and pepper.
That was it.
Olive oil.
Speaker 1 (15:39):
No, I think there was magic involved.
Speaker 2 (15:41):
That's what's magic about Swiss food.
It is so simple and their foodis so fresh that it's just extra
delicious.
Speaker 1 (15:49):
We went back there a number of times and then, years
after that, we continued goingback until they were no more.
They were no more.
Speaker 2 (15:56):
And we were like, wow , we're in Switzerland.
We and we were like, wow, we'rein Switzerland, we're eating
Italian food, but likeSwitzerland borders Italy, so
it's like that's what's so greatabout it.
Speaker 1 (16:03):
One of the main languages, one of the national
languages Switzerland is Italian, so they get Italian honest.
Speaker 2 (16:09):
Yep, yep.
All right, roy, what do youhave next on the list?
Speaker 1 (16:14):
Well, show me the list Memorable for you, right
there, what do?
Speaker 2 (16:15):
I have next on the list.
Speaker 1 (16:17):
Right there on the list.
Well, oh yeah, okay.
Okay, we're going to switchcontinents.
That's fine.
Yeah, we're going to the darkcontinent, as it has been called
.
Speaker 2 (16:27):
We're not stuck on one continent.
Speaker 1 (16:29):
Africa.
First of all, love Africa.
I mean, at least the times I'vebeen, it's been really awesome
and it makes me feel wild whenI'm in Southern Africa or, at
least you know, not in Egyptwhen you get further down and
it's more what you would thinkof as an American when you think
of Africa.
Yeah, so I was in Zimbabwe atVic Falls Victoria Falls and I
(16:51):
was with a small group and acrazy elephant had just come
through town and it looked likea tornado.
Speaker 2 (16:56):
Like a real live elephant.
Speaker 1 (16:57):
Yeah, real live elephant, it looked like a
tornado had come real liveelephant, yeah, real live
elephant.
Like a tornado had come through.
So I was asking them did youguys have a tornado or something
because trees were broken, Imean all kind of crazy stuff and
they're like no, an elephantcame through town on a rampage
and I was like, okay, first ofall, I wasn't with him on this
trip.
Speaker 2 (17:11):
Yeah, I don't know this story.
Speaker 1 (17:13):
So this elephant came through on a rampage, and so
then, so that's that's just whenwe drove in.
It set the whole stage.
We slept in um little placeswith the thatch roofs and all
that you know, did you have tohave a mosquito net?
because it's like no, no, wedidn't actually, but no, we
didn't.
Uh, vic falls there's.
There's no fence around it.
You could fall to your death.
I mean, it was just, it was.
It was amazing the whole thing.
So african, where we atebreakfast, it was this, oh, it's
(17:36):
just so hard to describe.
It was like movie, and you'relooking out over the savannah
and stuff and you can see any ofthe big animals might come out
there at any moment.
This is wild, this is not acontrolled environment, really,
and so that night they took usto this place that you all can
go to as well.
It's called the Boma.
Boma, apparently B-O-M-A.
B-o-m-a Apparently apparentlymeans the place of eating.
(17:57):
I don't know if they speak inthem Bel Air, cosa, one of those
two, I think, but anyway, boma,the place of eating, and we go
there and every imaginable wildanimal steak that you can
imagine that roams in.
Africa, they had and they're all, they're just.
And you go through the line andthe guys back there at the
(18:18):
grill and they've got them allin these different containers
and you say, yeah, I want to trykudu.
Yeah, I want to try a warthog.
Yeah, I want to try impala.
Yeah, I want to try that zebraor whatever it is.
It's like you know all thisstuff.
Oh my gosh, the food wasridiculously good.
I ate, no kidding, 13 steaksthat night.
(18:38):
I'm not even kidding you, justa few.
Yeah, I mean, it's not likethey were big, 12 ounce steaks,
but I ate 13.
Speaker 2 (18:43):
Not American sized no .
Speaker 1 (18:44):
I ate 13 steaks that night and the warthog was so
good, I mean, just imagine apork steak, right.
Speaker 2 (18:51):
Right, that's some bacon.
The warthog was so amazinglygood.
Speaker 1 (18:54):
And then they also have a mathimbi.
Amathimbi is their mopani worm.
Speaker 2 (18:59):
Okay, say that 10 times fast.
Speaker 1 (19:01):
Yeah, amathimbi, so they have these worms and it's a
thing.
Speaker 2 (19:06):
They have words where they click their tongue.
Yeah, that's right.
Speaker 1 (19:09):
They're the ones that go and things like that.
So amathimbi is their word, soit's a backwards T Amathimbi,
amathimbi, yeah, anyway, I don'treally speak the language, but
it's a Mopani worm and you gothrough their markets and
they're like huge sacks full ofthem.
So the people actually eat them.
Speaker 2 (19:25):
I don't go through those markets, yeah.
Speaker 1 (19:27):
And so they have Mopani worm and you could, you
could eat the Mopani worm if youwanted.
And then now I think, nowadaysI think they Mopani worm.
Here you go.
Yeah, I don't think they gaveit out when I was there, but you
know, anyway.
So, yeah, that is absolutelymemorable and I would love to go
there again.
Speaker 2 (19:45):
The market would be fun to see and the restaurant
would be fun to see, but Iprobably would not have a lot of
options there.
Speaker 1 (19:52):
Well, the market wasn't in Vic Falls either.
That was another city.
Okay, but Okay, what is thattrip Eight hours away?
Speaker 2 (19:57):
Okay, but your story was memorable to me for when we
went to Brazil and we ate atanother, very similar restaurant
.
We had a trip that we did inRio oh first I have to say this
by the way, if you go to theBoma.
Speaker 1 (20:12):
They also have dancers.
To where, to where?
Boma, the Boma?
Oh, okay, they also havedancers that'll come out and do
dances and all this.
So it's really I mean, it'sthey try and give you.
They try and give you a, youknow, an African experience,
nice, southern Africanexperience.
It's very cool, super fun.
So, anyway, yeah, so we were inBrazil.
Speaker 2 (20:27):
Yes.
Speaker 1 (20:28):
And we went to a Brazilian steakhouse.
Speaker 2 (20:31):
And wasn't it like same type of vibe, like when we
were both there and I justremember you had, like you know,
30 options of all of thesekinds of meats.
Speaker 1 (20:40):
They come by with these carts, with these meat on
them, and they walked aroundlike a Chinese restaurant would
with the dim sum kind of thing,but this was like steaks.
Yep Well all kinds of stufffrom steaks to chicken hearts to
just whatever.
And then they had the salad bar, which was gigantic.
It was probably what?
15 feet, it was a circle,probably 15 feet from edge to
edge it.
15 feet, it was a circle,probably 15 feet from edge to
(21:01):
edge.
It was huge.
The salad bar was so incredible.
Speaker 2 (21:03):
Yeah, I had plenty to eat that night.
Speaker 1 (21:04):
Oh yeah, oh man I could have just stayed on the
salad bar, except they keptbringing steaks.
So yeah, I remember I triedchicken heart for the first time
and it was good.
I mean, you know, you got tothink you're eating a chicken
heart, which is kind of weird,but I'm a Cajun guy so I decided
to.
They probably eat themsomewhere in Louisiana, but
anyway it was good.
So, yeah, that was definitely amemorable.
Wonderfully plus, we were inBrazil.
Speaker 2 (21:26):
So Right, right, yeah , okay, so now we're going to go
back to Switzerland.
Okay, one of our memorablethings was Lausanne.
Is that where you're going?
Speaker 1 (21:36):
Yeah, lausanne, switzerland.
It was our first trip theretogether, yes, and we had just
finished crossing over thelittle bridge there, walking
across.
It was so romantic and we'relike well, we're hungry, Okay.
And so we stopped at the littlecafe there on the sidewalk
alongside the water and wewanted a salad, something green.
So we saw, oh, there's thisthing called Salad Mixt.
So we ordered that.
Speaker 2 (21:58):
Not really knowing what it was.
Speaker 1 (22:00):
I didn't know what it was, but it was awesome it was
awesome All these differentkinds of salads and little
serving sizes on a singularplate.
Speaker 2 (22:06):
And they had it like.
If you looked down at the saladmixt then it looked like either
like pie or pizza slices, rightLittle triangles, a circled
plate of salad.
Speaker 1 (22:20):
The presentation was nice yes, and so you had not
triangles of green salad.
Green salad with something elseanother all these kinds of
slaws, or maybe it was a pastakind of a thing, but they were
all salad, all cold salad.
And then there was a one withmaybe like a beet salad or
something like that.
Yeah, and cucumber and tomato,and it was every salad was
(22:42):
ridiculously good.
Speaker 2 (22:43):
It wasn't, like you mentioned, pasta salad, but I
think most of them were likeveggie salads, veggie-based
salad, yeah, so that was supermemorable.
Speaker 1 (22:50):
Surely there was some potato in there that we just
don't remember.
I'm sure there had to be potatosalad.
I don't know the potato inthere.
There's a German potato salad.
They probably had it.
I'm just saying it'sSwitzerland.
Speaker 2 (22:58):
That's the only kind of potatoes I don't like is
potato salad, because I can'tstand mayonnaise.
Speaker 1 (23:02):
Yeah, and so Well they do a version without it.
Speaker 2 (23:05):
Right, but if they had some kind of potato salad, I
would have left that for you toeat probably.
Speaker 1 (23:09):
Yeah, well, I would have been glad, even in
Switzerland, to eat it, but yeah.
Speaker 2 (23:12):
Yep.
In Switzerland, favorite foodcountry, switzerland, well and
then the next one on your listwas Rusty at the oh, the train
station at Kleine Scheidegg, yes, Kleine Scheidegg Again, we
were with my parents and my andtaking the little gondola up the
(23:32):
mountain.
Speaker 1 (23:33):
And my godparents.
Yeah no, we took the train up.
It's the same train you take togo up to Jungfraujoch, but we
stopped in Kleinelan of shybecause we didn't want to pay
the hundreds of dollars to go upto the jungfrau york, and so we
had lunch in the train station.
So it was lunchtime and theview was amazing.
You know, uh, gosh klan of shy,I think if you've never been
there, you need to go there.
It's, the view is ridiculous.
And so we're in a train stationrestaurant.
(23:54):
You're not expecting a lot.
The food was so good.
Speaker 2 (23:58):
So good.
Wow, it was.
It was Pokedon Falls still winsour favorite Rösti but the
Kleine Scheidegg trainrestaurant gets our second place
best ever Rösti.
Speaker 1 (24:08):
Plus, as I mentioned, we were with people we love and
the view it's, but it's hard tolose, really, yeah, yeah,
you're not going to go wrong,man.
Speaker 2 (24:15):
Okay, this was on your list, but this is something
I talk about often, yeah that'sright.
Is the croissants in Reykjavik.
Speaker 1 (24:21):
Yes.
Speaker 2 (24:22):
Iceland In.
Iceland, they infuse the breadlike the dough with tea.
Speaker 1 (24:27):
Green tea, I think.
Are they green tea croissantsor just tea croissants?
No, it's just tea croissants,okay.
Speaker 2 (24:31):
So now that I've started a tea line, I can't wait
to partner with a baker in someway.
It's going to be so fun.
Speaker 1 (24:39):
Also a banker, as the saying goes.
Oh yeah, that'd be good too.
Speaker 2 (24:42):
All right, what else?
You've got some other things onthe list.
Speaker 1 (24:45):
Yeah, sam's Southern Eatery.
I think it's a chain restaurant, but I think at this particular
one we were going throughShreveport and we stopped and
got a Philly cheese steak atSam's Southern Eatery.
Speaker 2 (24:55):
So so we're back in the US now.
Speaker 1 (24:57):
Yeah, the best Philly cheese I've had anywhere.
We've had them in Philadelphia,whatever there's something
about this one, they killed it.
I've been to other Sam'seateries since and they didn't
match it, but I'm just saying Ithink it was one in Shreveport.
Absolutely ridiculously goodPhilly cheese.
Speaker 2 (25:13):
Well, stay along, kind of that Louisiana lane.
Speaker 1 (25:17):
Okay, french Quarter, ralph and Cacoose.
Ralph and Cacoose again, is achain that you can find in
different places in Louisiana,even in Alabama.
I think they have one in Mobileor Daphne, something like that.
But the one specifically in NewOrleans, there in the quarter,
wonderful food like that.
But the one specifically in NewOrleans, there in the quarter,
wonderful food.
Every time I've been there theyjust they knock it out Really
good, ralph and Cacoos.
If you like seafood, reallygreat stuff.
Speaker 2 (25:35):
And since Rory is a Cajun chef himself, Absolutely.
Speaker 1 (25:38):
He has high standards for what is considered Cajun
and what's good Cajun?
They make really good food.
Okay, so just good food.
It's got a New Orleans thing toit.
Yeah, because with New Orleans.
Speaker 2 (25:47):
It's got a New Orleans thing to it.
Speaker 1 (25:48):
Yeah, because with New Orleans.
You're not as Cajun right,you're more just Louisiana, but
it's great food.
The influences over that place,the food influences whoo good
stuff.
Speaker 2 (25:57):
Good stuff.
Speaker 1 (25:57):
Yep, yep, here in Waco.
Speaker 2 (25:59):
Yeah, let's circle back to our home.
Speaker 1 (26:01):
Yeah, here in Waco I've got a favorite taco, the
Barbacoa Tacos at Las Trancas.
It's a food truck, basically,but it's permanent in their
location and oh, their barbacoatacos are so good.
So if you're in Waco, you gotto go to 26th and Waco Drive and
Maria and her family her momactually owns a truck or owns
(26:23):
the business, but Maria and herfamily they're really wonderful
people, Such great tacos.
You got to try those, Yep.
Speaker 2 (26:30):
I have not had a taco from there at all.
Right, well, I mean we'retalking about meat.
Right, I'm not sure they have.
I think one time I asked forbean tacos, but I'm not sure.
Speaker 1 (26:41):
And they all laughed Right and then they realized she
was serious and they were alllike, huh Like frijoles, so I
don't think I've eaten anythingfrom there.
Speaker 2 (26:50):
They probably have chips and salsa that I could do
Probably.
I mean, I could do anything butI don't Okay.
Speaker 1 (26:55):
All right, oh another one Another fun one.
I'm looking forward to thatcoming up this summer.
Reindeer pizza in Helsinki,Finland.
Speaker 2 (27:05):
Yes.
Speaker 1 (27:06):
Oh my goodness.
And this is a particularrestaurant.
We've had it a couple of timesthere and it's just really good.
Speaker 2 (27:12):
I'm going to jump on.
The pizza that I got is verymemorable because my pizza had a
combination I had never puttogether, I had never heard of
and I would never think to order.
It is a beet pizza.
Well, it's a normal like pizza,but the toppings are.
Speaker 1 (27:30):
What she means is beetroot, so people like a beet
pizza.
What does that mean?
Speaker 2 (27:35):
Yeah, beetroot pizza For those of you British folks
listening our UK friends.
So beets.
So the toppings of this pizzaare beets.
Arugula Okay, I'm all aboutthat, that's really great.
Or pine nuts I think pine nuts.
Speaker 1 (27:50):
Yeah, pine nuts.
Speaker 2 (27:51):
And All about that.
That's really great.
Or pine nuts?
Speaker 1 (27:54):
I think pine nuts, yeah, pine nuts, and then they
drizzle it with a little bit ofhoney, or was it like that?
Not Italian, but what do theycall it?
Like a balsamic kind?
Speaker 2 (28:00):
of a reduction.
No, they have honey on it.
It has honey on it.
Yeah, I mean it might also havethe balsamic, I don't know I
eat the reindeer pizza, so butit's like beets.
You know beets are good but mydad grew up like we didn't eat
them growing up.
Because my dad has always saidhe hates beets and like I get it
, because they do taste likedirt.
You really have to like de-dirtthem when you're making them at
(28:22):
home, but the Finns know how todo beets.
They know how to do beets, butthey really do Like they love
their fish and they love theirbeets, yeah.
Speaker 1 (28:31):
Beet pizza.
Speaker 2 (28:32):
Love their beets.
Speaker 1 (28:32):
Yeah, beet pizza was a very finished thing, and it
was sounded so strange, and thepine nuts, it was just like
really good, yeah, I don't.
Speaker 2 (28:36):
I haven't tried to recreate that um here at home
yet, but maybe I'll have itagain this summer and then get
inspired.
Speaker 1 (28:44):
I mean there are all the obvious things like the
bread and the cheese in franceand switzerland.
Speaker 2 (28:48):
You just go to the grocery store and then you have
your picnic for the day.
Speaker 1 (28:51):
Every meal super fresh and yum but there is one
and another one in switzerland,like I said, we love swiss food
there, uh, hotel brienzessebrienzesse, which our friend I
think she still owns.
Speaker 2 (29:03):
Yes, sonja still owns and runs.
Speaker 1 (29:04):
She has great french fries there too she does have
great french fries potatoesagain, but the first thing that
jumped out to my mind was theirtomato soup right again with the
soup yeah, what's up?
Speaker 2 (29:15):
with that.
Okay, so what you made meremember or think of earlier a
memorable breakfast is when wewent to austria.
Oh, my goodness, y'all will seeour or hear our episode from
Tirol Austria.
Speaker 1 (29:29):
Tirol Austria.
Speaker 2 (29:31):
They sent us to this super cool high up it's a ski
jump Burgasil.
Yeah yeah, ski jump.
There's a restaurant at the topof the ski jump, and this is an
.
Olympic sport, which we wereoblivious.
I was oblivious too.
Speaker 1 (29:47):
Yeah, I was not oblivious, Thank you.
Okay, I will claim that I hadno idea this existed.
She lived in oblivion.
Speaker 2 (29:54):
And you know these people ski.
You don't even have to be on amountain Like.
These are just tracks forskiing, and so you could eat
breakfast and watch the skiers.
Speaker 1 (30:01):
They've got turf so they can train you around.
Speaker 2 (30:03):
Super high and you had this on the list because you
thought it was a healthy thingor just a memorable thing.
Speaker 1 (30:18):
I was just writing down memorable things, okay.
But it would be a healthy thingtoo, okay.
Speaker 2 (30:22):
So we'll use that as our segue into some of our
healthiest foods that weremember.
Speaker 1 (30:28):
Yeah, at the Souk in Cairo.
It's right next to, I thinkit's the third most famous or
largest mosque in the world,whatever, it's a really famous
mosque.
And so we were there and therewas a little restaurant which
are tons of restaurants justoutside the souk, and they had
this fresh what?
Pureed mango?
(30:48):
Yeah, mango drink Mango pureeand it was cold and it was so
good, because it's just likefresh, ripe mango drink Nothing
in it but mango.
Speaker 2 (30:58):
We have video of you too, like it's drooling down
your chin.
Speaker 1 (31:00):
Yeah, it was so good.
You can't really put it all inyour mouth.
No, I tried to drink it andit's just hanging out of my
mouth you know, like it was justoh so good.
So yeah, that would have beenhealthy.
Speaker 2 (31:11):
Yeah, our other kind of like.
Speaker 1 (31:13):
I may have had an unhealthy amount, but because
I've got more than one.
Speaker 2 (31:17):
And I have a feeling that they didn't add sugar.
You know when you go and you goto a smoothie place or you're
going to get a fruit, drink itcould appear to be, they had
that simple syrup or something.
Right, it could appear to behealthy, but really not.
But I do have on our list theacai bowls that we had in Kauai.
I went to a health foodrestaurant a health food grocery
store that had this little youknow like a bar in their thing
(31:41):
where you could order acai bowlsand smoothies and other little
wonderful goodies, and so ourfriend had said go there for the
acai bowls.
So that was a delicious,wonderful, healthy thing that
you know they're not adding allof the sugar, let the fruit be
the sweetener, you know, and soI love those.
So that's something good tofind when you're on the road and
(32:02):
those are memorable to meespecially when they're big ones
In Riverside.
my nieces have taken me to thisplace where you get giant acai
bowls like they're this bigwaiting for a brain, can't you?
Speaker 1 (32:14):
see in the audio podcast how big but they're this
big and I eat the whole thing.
Yeah, no problem.
Uh, a place where we had loadsof food to choose from, and it
was really great because it wasall right there.
We did an all-inclusive incancun and they had all these
like seven different different,seven or eight different
restaurants there, and you couldfind really good, healthy stuff
at every single one of them itwas amazing yeah and it was all
(32:35):
good like tasty, yes andeverything felt fresh and, yeah,
what was nice with this was ourfirst time to do an
all-inclusive, and so you onlyfirst and only we're.
We're looking forward to more atsome point other than than a
cruise, which is different.
Speaker 2 (32:53):
Yeah, and so it's kind of like okay, it's all
inclusive, so are we going toovereat or are we going to?
You know, like it's unlimitedright and you can just do
whatever.
Well, I think, because we hadso many good options, it was
just like we were able to justget like a little bit of each
thing and really enjoy it and itwas all fresh and good.
Speaker 1 (33:13):
We were there for a week, so we didn't feel like we
had to gorge on any one thingjust to get it in.
Speaker 2 (33:17):
Yeah, Right To taste it all.
Speaker 1 (33:18):
Yeah, it was really great.
Speaker 2 (33:19):
That was good.
So we're talking about likefresh food, right, and when we
went to Peru.
I feel like the food there wasfresh.
It's just simple.
Yeah, it was simple and fresh,like when you're trying to eat
plant, whole food, plant-basedyou're really like you have to
simplify, you have to cook yourown meals, you have to like
break it down and really notprocess stuff.
Speaker 1 (33:49):
And so when it's that clean and simple food and it's
just like, hey, here's a nicebig pot of beans, like you're
going to cook it, and thennobody wants to be around you
for the next couple of days, butstill, well, that might be you,
but yeah.
Speaker 2 (33:55):
Along the lines of beans.
I love the Cuban food inFlorida.
After my sister passed, I spentsome time with her kids in the
Tampa area and I went to CajunCuban restaurants and got the
black beans like the black beansand rice, and again something
so simple.
But how they season it it'slike super yum and the
seasonings are always superfresh, and we mentioned this
(34:18):
earlier.
But like just shopping at thegrocery stores in Switzerland,
finland.
Speaker 1 (34:22):
Swinderland, swindeland, no.
Speaker 2 (34:26):
Switzerland and Finland.
We feel like their food, forsome reason, is just like extra
fresh, and so you feel veryhealthy, even if you are doing
something like a rushti.
You might have fried potatoes,but it still feels much cleaner
because it's just fresh and notso processed.
And then another kind of thingthat I feel like was healthy was
(34:51):
and also very memorable I hadthe vegan haggis when we were in
Marais, speyside.
Speaker 1 (34:56):
I'm not sure that they're even allowed to call it
haggis and say vegan beforewe're not allowed to say that I
mean come on.
Speaker 2 (35:02):
He said don't admit that it's vegan.
Yeah, no that you ate veganhaggis.
Speaker 1 (35:06):
Well the thing about it they use the same seasonings,
right.
Speaker 2 (35:11):
So the taste is like very similar it was, so it was
super good.
It was just this little pattywith the haggis seasonings, but
it was healthy because of all ofthe seeds and the whole grains,
yeah, and so it was a very likewhole food, delicious little
patty of goodness with this funseasoning I personally enjoyed
the goodness of the normalhaggis that morning.
(35:31):
We're talking about.
This is our healthy section.
Speaker 1 (35:33):
Oh sorry.
Well, I'm sure it's healthySure.
Speaker 2 (35:36):
It's good for the soul.
Yeah, yeah, but that was reallyreally yummy and fresh.
So I think, just when thingsare fresh, that's when you feel
like, yes, I'm feeling good, I'meating well, these are my
healthy experiences.
And then you have, you feelgood on your trip and you
remember the trip because youhad all these good things going.
On the other side, we've haddefinitely our share of
unhealthy food.
(35:56):
I mean, we've some of ourmemorable foods pretty much
would go under this list but Iwould think probably sadly in
the US is probably some of ourmost unhealthy foods just eating
fast food on the road or likeDenny's and IHOP kind of stuff,
like just the, the deep fried.
Speaker 1 (36:11):
Sometimes you just don't have a choice, depending
on the time of the night orwhatever, or where you are.
Yeah for sure.
Speaker 2 (36:17):
Being careful of, like when you go to a restaurant
, that, regardless of what therestaurant is, that you're
making healthy choices, becausea lot of them expand their menu
and you just try to get what isthe healthiest thing I could get
here.
Speaker 1 (36:32):
You know, or you could feed your soul.
I'm just saying they're notalways mutually exclusive, right
.
Speaker 2 (36:39):
And then you know, under probably some of our
unhealthiest, I put, like allthe cheese we put with the
rushti yeah but it's a differentkind of milk, so the cheese is
really not that unhealthy.
But surely we've had, like somesuper decadent desserts.
Does anything stand out?
I'm sure we've had some.
Speaker 1 (36:54):
Well, you know the first thing that popped in my
mind was when we'd go to thatvegan restaurant in LA and
they'd make that chocolatevolcano thing.
Speaker 2 (37:00):
Yeah, the lava cake.
Yeah, the lava cake yeah.
Speaker 1 (37:03):
That to me, I mean, was like really decadent.
It was all vegan and stuff, soit was all natural stuff, but it
was so rich and like whoo yeah,but that doesn't mean it's
unhealthy, it just means it'stasty.
No, but you said decadent.
Speaker 2 (37:15):
No, okay, but I mean so in our unhealthy oh,
unhealthy, decadent yeah surelywe've had like loads of sweets
and cookies.
Speaker 1 (37:23):
Like banana splits and things like that Ice cream
and cookies and yeah, I cookies,and yeah, I mean surely, but I
guess nothing stands out.
Speaker 2 (37:33):
that's like we don't make a regular habit of it.
Speaker 1 (37:34):
I guess that's why and I'm such a sweet tooth- so
I'm really surprised that, likeI don't remember, like those
unhealthy things um well, I knowsomething I had that it had to
be unhealthy because the way ittasted and I don know.
I'm just joking, but I wasn't abig fan of it.
We've been to Wales, not WalesWells, wells, how?
Speaker 2 (37:55):
do they say it?
Speaker 1 (37:56):
Wales, wales.
Speaker 2 (37:58):
W-A-L-E -S In England .
Speaker 1 (38:01):
Actually Wells in the UK, not in England.
Yeah, it's not in England,right, it's a different country.
Anyway, beautiful, really cool.
We showed up and it was sofoggy you could hardly see.
It was amazing.
We got to the restaurant, itwas kind of late.
We'd taken the boat over, so itwas a really cool vibe.
You know, we stayed at thisplace the only place we could
find to stay that night and therestaurant was open a little bit
late, and so I ordered a steakpie because, man, that's okay.
(38:30):
And then then I was thinkingwhat is that taste?
It was really strong.
The second bite I realized whatit was and then it really put
me off of it.
Uh, I'm not a big fan of likeorgan meat in my foods.
Like generally, it has a verystrong flavor, and this thing
was I think it was a steak andkidney pie.
I've never been a fan of liverand all that.
So the taste of of a awfulo-f-f-a-l I think it's how you
(38:51):
spell it anyway of the or a-w-forgans.
It was so strong that was thatreally kind of put me off and uh
yeah something that put you offthe other day was I brought
home.
Speaker 2 (39:02):
So I just recently went to the expo.
It's called expo west is theshort way to say it, but it's
the natural products expo, whereit's like all of the better for
you versions of you you know,the healthy potato chips, right?
Or healthy sweet potato chips,so they're like better for you
versions of what you might buy,and so it's this whole
convention of health, food andnatural products, and so I love
(39:24):
going there every year.
But one of the things that Ibrought home that was very
strange so I think we're goingto move into from unhealthy to
just like strange is I broughthome a spirulina raspberry oh
gosh yes some kind of a jelly,oh my goodness, like that you
might put on toast.
Speaker 1 (39:41):
No, you would not put it on toast, you'd put it on
top of the trash.
I mean that's where you want tospread.
It is like you put it on top ofthe trash, you spread it over
that and then you go, that's itso yeah, it was raspberry jelly
with spirulina.
Yeah, it was awful it was likeyou know, it was like a if you
were to take vaseline and then,well, we'll just eat vaseline
(40:04):
yeah, just kind of eat vaselinewith a little spirulina taste in
it.
Speaker 2 (40:07):
The texture wasn't even like fully.
No, it was gross.
Good okay.
So what else is somethingstrange?
We've you know?
Memorable, but also weird, likestrange foods.
Speaker 1 (40:17):
Well, we've talked a lot about.
Well, I mentioned the worms,the mopani worms.
Speaker 2 (40:20):
Yeah.
Speaker 1 (40:21):
That was strange.
You know, we've had, I've hadwell, I say we, I've had
crickets and ants and you know,all that kind of stuff, you know
, and all the bugs that you haveto eat.
See that sounds like you'rebragging, but like Because
you're a guy and you have to eatthose things sometimes.
Speaker 2 (40:33):
Right, right, you're so manly.
Speaker 1 (40:35):
Yeah, but one of the more memorable things we had was
in Egypt, in the land of Goshen.
We were having a picnic in oneof the fields where they you
know the land of Goshen waswhere the israeli israelis lived
and they it was the mostfertile land and so they still
grow things there.
(40:55):
We were in the middle of one ofthe fields where they were
harvesting the crops with afamily and having um lunch and
they have their homemade cheese.
We've talked about cheese, welove cheese and I was like
homemade cheese, wow, can't waitto taste this.
They had their young cheese andtheir old cheese and you know
the old, of course, is thestrongest and their favorite.
So, um, yeah, we had the cheeseand honey and curds.
(41:18):
You know if the family that wehad lunch with, who made the
cheese, ever hear this, um, I'msure it's really popular in
Egypt and if we had grown upwith they were very proud of it
and, uh, I like popped it in mymouth and um, and I couldn't
take it out Because they'resitting there watching him, yeah
, and they're smiling and wewere on camera.
There was a film crew there, soI'm like smiling and it was
(41:42):
really something.
That's why God invented honey.
They also had honey there withthem with some bread.
That the guy made Like they'reon the fire.
Speaker 2 (41:48):
Yeah, the bread was good.
Speaker 1 (41:50):
So I crammed as much bread and honey in my mouth as I
could and there and they'relike oh yes, you should have,
you try this, you have to, youcan get a big enough piece, and
whatever.
And so then they would fold itinto the bread with honey.
And uh, it was.
Oh, my goodness, I I don't evenremember the flavor to describe
to you what it was that itlooked.
Speaker 2 (42:09):
Like those of you who are weird, like me, you would
be familiar with what tofu lookslike.
Speaker 1 (42:14):
Yeah, it looked like a tofu, so it looked like but it
was turning black.
Speaker 2 (42:17):
Like a firm tofu that when you just rip it apart it's
got that rough edges.
So it looked like tofu withrough edges, okay, but it was
much more pure white.
Well, the old wasn't the youngcheese was like a pure white,
and then the old just lookedlike it had black ash like it
(42:38):
just started turning blackbecause it was not even gray ash
, black yeah it was.
Uh, it was through and throughreally special, tried it yeah
but rory was the lucky one oncamera who had to at least like
swallow it.
So yeah, that was interesting.
Hey, and that reminds me, youknow, sami Yucky is pretty kind
(42:58):
of memorable.
Our favorite chocolate in theworld is from Finland.
They have in our opinion theyhave the best chocolate, because
Swiss is super sweet, I mean,if we're going to go extremes,
right, and then the Belgianchocolate is super bitter, and
so Finland is just like that,perfect in the middle.
Speaker 1 (43:13):
Yeah, I mean French chocolate's good too, but it's-.
Speaker 2 (43:15):
We love all of them but Finnish chocolate is our
favorite.
Speaker 1 (43:19):
Patsa.
Speaker 2 (43:20):
So the same kind of, the same company of the
chocolate that we love.
Speaker 1 (43:24):
They also make a version.
Speaker 2 (43:26):
You know many versions of Samyaki, which is a
Finnish candy.
Speaker 1 (43:30):
Memorable.
If you're ever in Finland, youhave to get some pure Satomiaki
candy and just go to town.
Speaker 2 (43:35):
You just really should, because that's so
Finnish yes.
Speaker 1 (43:38):
You have to.
Speaker 2 (43:40):
If you like licorice, you could maybe.
Speaker 1 (43:43):
You could stomach the light stuff.
Speaker 2 (43:46):
They do make some with cover with chocolate.
So just know that they do makesome with cover with chocolate.
Speaker 1 (43:52):
So just know that.
That if you really need to like, force down some somiyaki.
They do make some cover withchocolate.
Speaker 2 (43:58):
I actually had some chocolate somiyaki.
That was good and they madesome with ice cream?
Speaker 1 (44:00):
Yeah Right, their panteri is the for us newbies.
Speaker 2 (44:03):
Yeah, he actually likes that.
Speaker 1 (44:04):
Yeah, I actually like the panteri and it's somiyaki,
but it's for babes like myself,yes.
Speaker 2 (44:13):
Well, but it's for for babes like myself.
Yes, well, y'all.
That sums up some of our.
I'm sure we have other stories,but that's what we remember off
the top of our heads of some ofour memorable healthy,
unhealthy and strange foods, andwe would love to hear some of
your stories as well.
So, as we're posting about thison our socials, we'd love to
know what are some of yourexperiences as well, because we
all are on this journey together, but we hope that you can enjoy
(44:36):
your healthy and strange andmemorable foods on your next
journey.
Speaker 1 (44:43):
As much as we have.
Speaker 2 (44:47):
We hope we've inspired you this episode, so
join us next time.
Please subscribe to rate andshare our podcast with your
friends or you know whomever.
And please like and follow uson Instagram, youtube and
Facebook.
Speaker 1 (44:58):
We're also on X and on all social platforms.
We are at TheRomies, that'sT-H-E-R-O-A-M-I-E-S, and our
main hub is our website.
Speaker 2 (45:09):
At wwwtheromyscom, that's right, that's.
D-h-e-r-o-a-m-i-e-scom.
We'll be there until next time.
Yeah, thanks for listening.
Bye.
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