July 8, 2025 • 42 mins
From mouthwatering restaurant plates to homemade creations, food photography dominates our social media feeds—but why are we so obsessed with documenting every meal? This episode dives deep into our digital food culture with plenty of laughs along the way.
Bobbi and Jane explore the psychology behind food posting, revealing how these images create community connections, trigger dopamine releases, and even function as personal branding. Jane shares her experience writing nearly a million food reviews.
The conversation takes hilarious turns through cooking show obsessions, childhood baking disasters—including the traumatic tale of Bobbi's meticulously decorated cookie that met an unfortunate canine fate—and a thought-provoking question: if you could only eat one food for the rest of your life, what would it be? Their answers reveal surprising insights about risk tolerance, life philosophy, and what foods they absolutely refuse to eat under any circumstances.
What food would you eat for the rest of your life if you could only choose one? Share your answer with us on social media or email us at boomerandgenxer@gmail.com with your topic suggestions!
email: boomerandgenxer@gmail.com
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:04):
welcome everyone to today's show.
A boomer and a gen xer walkinto a bar, coming to you from
the rabbit hole studio, whereyou, as our listener, will
experience some wit and wisdom,some smart assery and a mother
and daughter questioning.
Are we even related?
My name is bobby joy and myco-host is my mom, jane.
And for the next little, we arehere to entertain you.
(00:26):
What do they do?
Speaker 2 (00:28):
Nothing, I'm waiting for you to go, hey, mom, oh jeez
.
Speaker 1 (00:32):
Do you need an invitation for everything?
I kind of do, I kind of do,bobbi, it's literally half your
show.
Just start talking.
Well, I just, you know, I'mwaiting for you to go.
Hi, Mom, and I'm over here,like is she going to see me?
Speaker 2 (00:48):
Well, I didn't think you needed an invite, because I
didn't get one.
So what she's referring to isthe other night.
We took her sister out for herbirthday to dinner.
Speaker 1 (00:58):
My only sister, my only sibling.
Speaker 2 (01:00):
Yeah, it is, and we didn't invite Bobby and.
Speaker 1 (01:07):
No, uh, no, no, let's tell everybody how I came about
this.
So I called my sister to thankher for helping me get a tree
down.
And she's being real shadyabout something and I'm like
what are you being shady for?
She's like nothing, nothing.
And then I hear her talking tosomebody in the background and I
hear my name mentioned.
So I'm like, okay, I know thesepeople I said modesty, are you
(01:27):
at the casino?
she goes no.
I said no.
Are you at the casino?
She goes yeah.
I said who are you there withmom?
Oh, okay, okay, nope, I see howit is oh yeah.
Speaker 2 (01:50):
So then that immediately was well, where's
bobby?
Why isn't bobby here?
That was all coming from bobby.
Why wasn't bobby?
Speaker 1 (02:01):
why, wasn't?
Bobby posted a picture onfacebook look how much fun we're
having.
And you said happy birthday.
Oh, where's bobby.
Oh, where's bobby.
And what did I say?
Speaker 2 (02:11):
none of us like you, none of us like you.
Speaker 1 (02:13):
That's why you weren't invited so she's still
trying to get over that.
Oh my goodness, pull yourselftogether with your little
therapeutic chicken.
Speaker 2 (02:17):
You got down there well I mean, for goodness sakes,
I just sat home and trying toget over that.
Oh my goodness, pull yourselftogether with your little
therapeutic chicken.
Speaker 1 (02:25):
You got down there well I mean, for goodness sakes,
I just sat home and eat potatochips all night long.
Speaker 2 (02:35):
So, uh, we got a pretty good topic, I think,
today, because it's prettypopular.
Did I even tell you what thetopic is today?
I think you mentioned it, soI'm just going to ask you this
question.
Besides selfies and maybe porn,we'll call it corn, corn, corn
(02:56):
in the corn, yeah, yeah uh, whatdo you think gets posted on
social media for pictures morethan anything else?
Speaker 1 (03:06):
Well, I mean, if you're a fat girl like me, it's
about every meal that you eatthat looks good oh my gosh, it
is Um.
Speaker 2 (03:21):
People post pictures of not only their food but their
recipes and where they haveactually been to eat Like
reviews of food and stuff likethat.
Speaker 1 (03:35):
Yeah.
Speaker 2 (03:35):
And I do a lot of reviews.
I do a lot of reviews, not onlyof restaurants.
Uh, I have almost a million uhreviews on on my site because I
review everything if I go I wasgonna say holy crap went to the
casey's.
Speaker 1 (03:52):
Had three slices of pizza left, not gluten-free.
Three out of five stars.
Speaker 2 (03:56):
The bathrooms were clean no, four times a week.
I don't do casey's, but I dorestaurants, I do parks, I do
that's insane stores, hey, why?
Speaker 1 (04:07):
people.
I mean, I guess you're retiredlike you're just gonna sit
around.
Speaker 2 (04:10):
People need to know when you've got almost a million
people who have looked at yourstuff.
I mean, come on, you knowthey're, they're going.
Speaker 1 (04:16):
Hey, let's see where jane went this week and they
have a whole facebook page forthe one in des moines, and it's
Des Moines and surrounding areasthat have the food reviews, and
it's everything from dive barsto expensive restaurants.
Speaker 2 (04:32):
Yeah, and I'll be honest, I post food pictures.
I do too, and so food, I'mhungry.
Not just the pictures on socialnetworking, but food itself has
become quite the obsession withpeople.
It's you know, every time yougo out, every time you go to
meet up with people, there'salways food.
I mean, it just really doesn'tmake any difference and you're
(04:56):
judging that food on a regularbasis, so I don't mind looking
at some of the pictures.
Now, sometimes, when I see somany recipes pop up, it's like's
more than three ingredients.
I'm not gonna tackle it anyway,just because I just don't want
to.
I don't have that kind of time,leave me alone.
But sometimes they post themand gosh, they've got like 25
(05:17):
different ingredients.
I'm not interested, but uh, soI did want to talk about this
because it seems to be very,very popular.
I mean, you mean, you've seenthem right.
Speaker 1 (05:25):
Oh yeah, I mean I'm a way back Hell's Kitchen, kid,
you know, and the NightmareKitchen, I think it was, or
Kitchen Nightmares with Gordon.
Ramsay Hell's Kitchen withGordon Ramsay, I mean, if he's
not on there calling somebody anidiot sandwich while I'm
looking at good food.
I don't want to see it.
Speaker 2 (05:44):
There are a lot of shows.
I mean a lot, not only cookingshows, but now they've got the
barbecue shows, they've gotbaking.
I love watching the bakingshows because, I gotta be honest
, these people are very, verytalented oh yeah, very much.
Speaker 1 (06:00):
Well depends on the show you're watching, because
they do have the worst bakersshows and things like that.
Well, that's true.
Speaker 2 (06:07):
And I have seen that Nailed it video oh yeah.
Where you try to make whateverit is that they've got in the
picture and then you post yourpicture of what you've got and
you go, nailed it.
It doesn't even look like it.
So dr domain last year sent meand girlfriend for christmas uh
(06:27):
to a cake decorating class andshe's made a cake for everyone's
occasion birthdays, holidayssince so let me just tell you
how this goes down.
I have zero patience, zero, nonelike none.
I'm very, very tolerant ofthings, but I have zero patience
.
I want it done now, I want itdone right, I want it done now,
(06:49):
now, now.
And so I am I.
I just, if it takes more thanfive minutes or it's got more
than three ingredients, I'mpretty well screwed.
So I was saying that I wouldsure like to be able to at least
maybe decorate a cake like youknow, kind of nice, not really a
(07:09):
professional, but kind of nice,and some people do them really
nice.
We have a friend of ours, andI'm not going to mention her
name, but she took a cookiedecorating class and she posts
her cookies that she decoratesand she just took a class.
She's, she's no different thanyou and I.
Speaker 1 (07:27):
Right.
Speaker 2 (07:28):
And this woman puts out some magnificent stuff.
Speaker 1 (07:32):
And I think I know who you're talking about.
And yes, yes, she does.
Speaker 2 (07:35):
Oh my gosh, I'm just amazed.
So I make stuff and it lookslike a three-year-old took it,
made it and then stepped in it.
Speaker 1 (07:43):
And what do you always say?
What do you?
You send a picture or somethinglike that and you say I made a
cake for so-and-so's birthday.
I promise it tastes better thanit looks yeah, it does, it does
it always tastes great, but thelook it's like, yeah, like the.
What was it the easter cakelast year?
Speaker 2 (07:59):
or something like that no, the easter cake was
okay.
It was the first cake I madeafter I got out of the cake
decorating class, okay, and itwas for one of the grandkids and
I felt so bad.
Oh, I think it was for Joey, Idon't remember, but it was so
bad.
I felt so bad about that.
But man, they ate it, theydidn't care, it tasted great.
Speaker 1 (08:19):
It just looked like a slaughtered lamb.
Speaker 2 (08:22):
I envy anybody who has the patience to do all of
that now I'm a pretty good cook.
I don't.
I'm not.
I don't shy away from spicesand things like that and that
doesn't bother me, but I can'tcook, like you know.
But here's the deal.
I think I could go on chopped.
Have you seen that show?
Speaker 1 (08:42):
where they always think you can go on these shows.
Speaker 2 (08:45):
Because every time they pull stuff out of those
baskets.
So if you haven't seen Chopped,no, yeah, here's what they do.
So they give you a basket ofingredients and some of them are
bizarre ingredients, and so youknow they.
They tell you you have to makeeither an appetizer, main course
or dessert with these thingsthat are in the basket, and I
(09:06):
always immediately have an ideafor those ingredients, and
they're not really bad ideas.
Do you think?
Dr domain?
he's dead silent, he's likethey're good they're good and I
can't pull him into this becausehe's like, oh, she'll never
cook again if I say anythingwrong, so anyway.
(09:28):
So back to my subject matterhere, and that is the fact that
we are obsessed with food.
It isn't just the cooking shows, it's, let's think about when
you go to the farmer's markets.
The farmer's markets that usedto be where they sold vegetables
and fruits and their tie-dyehippie shirts and their tie-dye
(09:49):
hippie shirts and you know theaprons that they made and the
flowers and yeah honey jars andall that stuff.
Now, what is it?
Food?
Food, food, right, and it'sjust people walking around going
.
What am I gonna eat next?
Yeah and it's kind of the sameway with the state fair and oh,
the state fair has always beenhorrible for food, though I mean
they've got like 40 vendors ina two block area but you know,
(10:12):
when the state fairs and evencounty fairs were put together,
they were put together for thefarming industry so the farmers
could go in and, you know, kindof show off what it is that they
have grown, or look forequipment, or show off their
equipment or their skills andthings like that.
That is no longer true.
The Iowa State Fair, one of thebiggest and baddest state fairs
(10:36):
around has hardly any implementdealer equipment out there at
all.
It's all food and people arewalking around going what am I
going to eat next?
And you know we are a societyof fat people, let's face it.
We are unhealthy and they'rethat's.
That's no lie and that's noexaggeration.
And, uh, the focus is on food.
(10:57):
Well, when you see thesepictures pop up on your social
networking, guess what Makes youhungry?
Right, psychologically, itmakes you hungry.
I just gonna ask you this bobby, what dish do you make?
Really well, do you think?
Speaker 1 (11:11):
well, according to the kids, it's either craft
macaroni, you know what?
Speaker 2 (11:20):
it's either my meatloaf, okay, don't let your
meatloaf oh my god, I'm so funny, you know.
Speaker 1 (11:35):
Some days I wonder which dumpster you found me, in
which one you rescued me from,and if I could go back.
So meatloaf, I'd say meatloafis my top one.
Speaker 2 (11:46):
Okay.
So, dr Domain, what dish do youthink that you make the best?
Because he's a pretty good cook, and so I'm going to ask him
what dish is your favorite?
Do you think that you make thebest?
Speaker 4 (12:00):
What I like to eat and what I think I'm good at
cooking are two different things.
Speaker 2 (12:03):
What you think you're good at cooking.
Let's see what you think you'rereally good at cooking.
I like breakfast food.
Speaker 4 (12:09):
Okay, I mean like good breakfast food.
There's no one particular thing.
Speaker 3 (12:15):
Okay.
Speaker 2 (12:20):
Coincidentally, I do like to make meatloaf, but I
haven't made it in forever.
Can you guys hear ice?
Speaker 4 (12:22):
tumbling in a glass in the background.
Speaker 2 (12:23):
Can you guys hear ice tumbling in a glass in the
background?
Can you hear that?
Can our listeners hear that Icetumbling in a glass?
You know why?
Because Bobby had to drink todo this show tonight with me,
because she is so stressed outtoday.
Speaker 1 (12:35):
I've had a hard week and it's only Monday, okay.
Speaker 2 (12:39):
Well, you don't need to have your ice tumbling down
there.
Speaker 1 (12:42):
If somebody didn't have cups with our ice already
in them, I wouldn't have.
Speaker 2 (12:45):
Okay, okay anyways, my dish that I think that I can
really make well would be shrimpdiablo and that's, you know, a
shrimp pasta.
You can't really screw it uptoo badly, but I can make sure
I've never had it.
The other thing is and my kidslike this a lot chicken and
noodles yeah, and the homemadechicken noodle yeah, with mashed
(13:07):
potatoes and stuff, yeah that'sreally good.
Speaker 1 (13:08):
So those are my two claims for oh, I guess my second
one would be my goulash oh,goulash.
Speaker 2 (13:15):
So what is goulash exactly?
Speaker 1 (13:16):
because a lot of people don't even know what that
is so it's a thing that farmersdo in the fall to last through
the winter.
They Make it a big cauldron inthe cornfield Surrounded by the
cows.
Speaker 2 (13:31):
You are so full of it .
Oh my gosh.
Speaker 1 (13:35):
It's a pasta dish with red sauce and usually meats
, fresh vegetables, things likethat in it, topped with some
cheese.
Speaker 2 (13:42):
So now, the goulash that I was raised on was a
macaroni, a vanilla bowlmacaroni.
Speaker 1 (13:47):
Right.
Speaker 2 (13:47):
And then like a marinara sauce, yeah, and a
hamburger, and we always amarinara sauce, yeah, and a
hamburger.
And we always had peas in ours.
Speaker 1 (13:54):
Oh ouch.
No, we do green peppers, onions, things like that.
You do oh yeah, In your goulash, oh yeah, what?
Speaker 2 (14:02):
about you, dr.
Dome Season the beef real good.
Yeah, that's the way you'veeaten it too, with all those
vegetables in there.
Speaker 4 (14:09):
Well, yeah, there were some vegetables in it.
Speaker 2 (14:11):
Huh.
Speaker 4 (14:12):
Yeah.
Speaker 3 (14:13):
I've never had it that way, I never made it I mean
, my specialty is something else, but I never made goulash.
Speaker 2 (14:17):
I've never, I'll be damned.
You know what I think yourspecialty is.
Speaker 4 (14:21):
Kool-Aid.
No Strawberry on the grape.
Speaker 3 (14:28):
That's side eye.
Speaker 2 (14:30):
Follow me everyone.
We're going to have Kool-Aid.
No, you do.
Low country boils really well.
Speaker 1 (14:37):
Oh, I do like low country boils.
Oh, that's seafood though,isn't it?
Yeah, yeah, I can't have that.
Speaker 2 (14:39):
Yeah, I know you can't, we wouldn't invite you
anyway, because we don't likeyou Nobody likes you God.
Speaker 3 (14:52):
You know, you don't have to make it so obvious.
I mean, I realize I haveliterally three friends and I'm
single, so can we not?
Speaker 1 (14:56):
you've got that.
I have three friends.
Speaker 2 (14:58):
Two of them are not real, but okay, I was gonna say
two of them aren't in this room,shout out to my bestie but you
do a really nice low countryboil.
I mean it's really really good,so kudos to.
Speaker 1 (15:14):
You Must be nice to be able to eat seafood.
Speaker 4 (15:16):
What's wrong with seafood?
What's your?
Speaker 2 (15:18):
reaction there.
Speaker 4 (15:20):
Which part of it.
Speaker 1 (15:22):
Shellfish no, I can't eat fish either.
Speaker 4 (15:25):
So you can't eat like a catfish?
Nope, why would you.
Speaker 2 (15:29):
Catfish is good if you fry it.
You can't eat like a catfish orany.
Speaker 4 (15:31):
Why would you?
I don't know.
Maybe some Catfish is good ifyou fry it.
You can't eat carp either.
No, so I ate it, so I used tolove fish.
Speaker 1 (15:38):
I used to love fish and I used to go fishing all the
time when I was younger andthen when I was 16, I developed
an allergy to sulfites.
And there's a lot of sulfitesin the fish and crawfish and
seafood and stuff like that, soI'm not supposed to be eating it
unless I want to black out fora few days well, you're missing
out, let's invite her over andjust no, I used to love seafood
(16:02):
and there's days that I reallyhave to stop myself from
actually grabbing it and eatingit, because I know I can't
afford that what kind ofreaction do you get from?
it, it's all internal.
So like if I touch it and stuff, I'm fine, and if I cook it I'm
fine, but if I eat it like mythroat swells, my face swells.
Speaker 2 (16:21):
Her sister's the same way.
Yeah, yeah.
Speaker 1 (16:24):
But yeah, I used to eat seafood all the time.
I loved it.
Good luck getting over that.
Speaker 2 (16:33):
I don't.
I don't like fish, I likeshrimp and scallops.
That's the only thing that I'lleat.
I don't think that I've eatenany other I think that's part of
the issue.
Speaker 4 (16:39):
You haven't eaten it.
No, I mean I have.
If you had other food, I haveeaten it.
Speaker 2 (16:44):
I just don't like that taste I said scallops.
I'll eat scallops and I'll eatscallops and I'll eat shrimp,
but I can't eat shrimp anymorebecause you know I'm getting old
and it plays havoc with mycholesterol.
Oh my God, I don't even knowwhat cholesterol is Well,
because you don't get anythingchecked I don't.
So back to our topic.
(17:05):
So why people post foodpictures online?
Why do you think they do?
Speaker 1 (17:13):
Because it gets the most attention, it gets the most
likes.
Speaker 2 (17:16):
It does.
It receives a lot of likes andcomments and validation and
people have a sense ofaccomplishment and social
connections, and so it isn'tthat they even have to make it.
They don't even have to makethe dish as long as they can get
the attention.
As long as they get theattention, and that's kind of
that narcissistic behavior thatyou need, you know attention for
(17:38):
, but that's one of the reasonsthe satisfaction of taking a
photo of something you never putthe effort into making.
Speaker 4 (17:45):
Because you may have eaten it you may have, it's a
lot of work to eat it Well, Imean you know?
Speaker 2 (17:51):
I mean I take pictures from the restaurants
all the time.
But again, I'm doing reviews,but on the other hand, there's
times.
I've said, man, we had this,and it was really fantastic and
I do it really to let otherpeople know.
Speaker 1 (18:04):
Hey, if you're interested in this, go to this
restaurant and eat this A lot ofpeople do it for the serotonin
that they get from when peoplelike one of their pictures on
social media.
Because it does.
Speaker 2 (18:16):
It gives them a little wait a minute, that's not
serotonin.
Speaker 1 (18:19):
Yes, it is no, yes, it is no, yes, it is is it?
Speaker 4 (18:26):
challenger.
Speaker 1 (18:26):
Yes, yes, it is okay, and every time someone likes a
photo that you post especiallyif you put it public and people
you don't even know, who don'teven follow you, are liking your
post.
You get a boost every time.
Speaker 2 (18:39):
I thought that was dopamine that comes out of the
brain any time you have any typeof like or I don't think I have
any dopamine left.
Well, you know when you'reexhausted on drugs.
You know from doing crack ondrugs.
You know from doing crack orwhatever it was at 14, I don't
know.
I can crack my back and have anacid trip right now?
Oh yeah, Drop an acid at 14,whatever it was.
(19:00):
You know, maybe you lost allyour dopamine.
Then you dope.
Speaker 1 (19:03):
So what are your top three favorite shows that you
watch?
Speaker 2 (19:07):
I besides home improvement shows.
Speaker 1 (19:09):
No, I mean like food shows chopped.
Speaker 2 (19:12):
Okay, you like chopped, but beat bobby flay,
okay, and the third one would beprobably the uh the spring
baking, spring, oh, the springbake off.
Yeah, oh okay I really like towatch those.
I really, you know, when I'mwatching them i'm'm thinking oh,
I could do that.
Speaker 1 (19:31):
So you're all about competition.
Speaker 2 (19:33):
Yeah, it really is.
But I always think you know Icould do that and when I was
doing the class that Dr Domainsent me to, I did do it.
I mean, I showed you somepictures.
We made some pretty cool cakes.
And then I get home and it'slike I put my helmet on and bang
my head against the wall acouple of times, step on it and
(19:55):
put it on a dish or put it on aplate.
I mean, it just looks hideous.
So you know what do you do, butI have to tell this story real
quick before I go on.
Um, so when, a long time ago,when the girls were younger well
, not even just when they wereyounger, but every year we had a
baking day before Christmas.
Speaker 1 (20:14):
Oh God.
Speaker 2 (20:15):
And we baked everything.
I mean just tons and tons offood, and what we did it for was
to give it away and we wouldtake it.
I would take it to work, thekids take it to school, whatever
, whatever They'd take it totheir friends, and all that
stuff and it was all Christmastreats.
Yeah, no, it wasn't any of thatstuff, but you know, it was like
cookies and cakes and pretzelsand fudge and all that business
(20:36):
Divinity, yeah, divinity, andstuff like that, and I remember
we were making cookies.
Now this was when they werereally a little bit younger,
though.
I think Bobby was about 11 or12 years old and Bobby was about
11 or 12 years old.
Speaker 1 (20:51):
And okay, the blackout years.
All right, yeah, the blackoutyears.
Speaker 2 (20:53):
And we were decorating cookies and she was
being so meticulous about thisone cookie and I can't remember
this this is absolutely no lie.
She probably took over an hourto decorate this cookie and I
(21:13):
was so proud of her sittingthere as a young kid, just
sitting there decorating thisbig cookie, and it wasn't a huge
one.
Speaker 4 (21:24):
It was just you know, a big single.
Speaker 1 (21:25):
It was like a big cutout cookie.
Big cutout cookie yeah.
Speaker 2 (21:27):
And it looked so good and everything.
And she had it on the table andshe said, oh, look, and I go.
Oh man, that's beautiful.
And she picked it up to take itinto the other room because I
think she was going to put it ina box or something and the dog
jumped up oh, is this?
(21:51):
Does this bring back badmemories, bob?
Speaker 1 (21:53):
no, no, keep going.
Speaker 2 (21:55):
I was on acid anyway, so the dog jumped up and took a
cookie out of her hand.
Speaker 1 (22:02):
Oh my god y'all out there don't know what it took to
get 11-year-old me to sit stillfor over an hour to work on a
damn cookie.
Speaker 2 (22:14):
Her sister and I laughed so hard oh my God, it
was so funny.
And of course I said oh, youcould do another one there was
no way to help, and I think youeven said F that, but it was
funny.
Oh my, my god.
It was just so funny and it wasso traumatic at the same time
(22:36):
it was freaking traumatic, sothank you for bringing that out
it was traumatic.
Speaker 1 (22:41):
At the same time, it was pretty funny it was pretty
funny.
Speaker 2 (22:48):
It was pretty funny.
So I'm going back to our topichere on um.
You know, a lot of people postthe pictures because they use
that as kind of their personalbranding.
You know, like, if I can cookor if I can bake, um, I'm going
to put that out there as my, asmy, uh, personal branding.
Like sharing food photos, um, ithelps them really to kind of
(23:11):
express their creativity andkind of build a personal brand
Even though they're not doing abusiness.
It really does kind of givethem the attention and it also
helps people to shareexperiences, right, right.
So if I've eaten somewhere andI say, oh, my gosh, this was the
best food I've had, otherpeople may jump in and go yeah,
(23:32):
you know, we were there and itwas really fantastic.
Or somebody may say, you know,hey, listen, that was a shithole
.
Yeah, and we're not going therebecause you know if you're
going to spend 60, 70 dollars ona steak, you want it to be good
, and if it's not going to begood, I want to know right, I
don't want to go there.
But you know, just sharing thoseenjoyable experiences with
(23:54):
others kind of gives peoplebelieve it or not a sense of
community around food that makessense.
Speaker 1 (24:01):
that really makes sense, especially in towns, you
know, like smaller towns orcities like des moines, where it
is kind of a smaller city.
You know we, it is word ofmouth for a lot of our
businesses and so when someonehypes them up or, you know,
shows a great photo of somethingthat looks really good to eat,
yeah.
You know, more people are goingto want to come in the
(24:22):
neighborhood.
Speaker 2 (24:22):
Yeah, and seeing food photos, um, really can inspire
others to try new recipes, or uh, like we talked about, you know
, visit that particularrestaurant.
And then there's somepsychological benefits too.
Speaker 1 (24:35):
You know, just seeing those pictures can trigger and
release dopamine and otherfeel-good chemicals that
actually increase your appetiteand uh, see now I I don't know
when I pictures of food if it'snot for a specific review on a
place I'm doing it.
So fat girl me later can lookback and go.
(24:57):
Man, that did taste really good.
Speaker 2 (24:59):
Yeah.
Speaker 1 (25:00):
Like it's for me I remember where it was that you
ate.
Yeah, or if I made it how Imade it that night, type of
thing, and but that's for me.
I mean, I'm a foodie to the end.
Speaker 2 (25:12):
So night type of thing, and but that's for me.
I mean, I'm a foodie to the end.
So yeah, you know there's adownside to that, obviously.
You know, uh, when I'm dead andgone, you guys are going to
look back in my pictures andyou're going to go.
Oh look, mom ate this.
On that day she posted pancakesyeah and oh look, she was at
this restaurant because that'sthe ones we're going to be
talking about.
Yeah, yeah, you're not going tobe talking about that cookie.
(25:34):
The dog jumped up and ate?
Speaker 1 (25:36):
No, but I might talk about the tractor in the pond.
Oh, stop.
Speaker 2 (25:42):
Okay, stop.
But some of the other thingsyou know that it does for you
under social media, is it?
You know, I kind of this isyour sense of sharing, really
your sense of sharing, and youknow people have something to
talk about.
Oh, that looks good.
Oh, where did you get that?
Oh, I'm going to try to makethat.
I made it the other night.
(26:03):
It was really good and itreally does sometimes give
people their 15 seconds of fameand it sounds weird, but that's
what we're gonna see.
We're gonna see a lot of foodpictures in the future and a lot
of selfies, because, uh, a lotof narcissists out there and
because some of us don't havesomeone to take a picture of us.
Speaker 1 (26:24):
That actually looks good.
You got us half eaten andhanging out the chair rather
than saying, oh, I'm going totake a picture, smile.
No, I got to do it myself.
Speaker 2 (26:33):
I don't do that.
No, I take pictures of you,Bobby.
Speaker 1 (26:36):
Yeah, of eating like mid-blink.
Those ones are great.
Speaker 2 (26:41):
Well, I got to get what I can get On the way out of
the bathroom at the bowlingalley.
Speaker 1 (26:46):
Yeah, I mean, who wouldn't love those pictures?
Who wouldn't love thosepictures?
Who wouldn't?
Speaker 2 (26:51):
love.
You know what our listenersprobably think that you've had
the saddest, saddest life andthis is why you're so angry and
she has.
Speaker 3 (27:01):
That's why I'm so funny.
Speaker 2 (27:02):
No, it's why I'm so funny.
You are pretty funny, there'sno doubt about that, because
even even when we've been in ourworst fights.
Speaker 1 (27:10):
I mean I'll crack a little jokey joke.
We can be either way, I couldget knocked out.
Speaker 2 (27:17):
We can be in our worst face, spitting right two
inches from each other's faces,screaming at each other, and all
of a sudden she'll say somestupid ass thing and it just
cracks me up and then I have tostop.
So let me ask you a questionhere, bobby.
Okay, if you had and I'm goingto ask the listeners this too, I
(27:40):
want you guys to think aboutthis if there was one food not
one meal, one food, okay thatyou had to eat the rest of your
life, but you got to choose it.
Speaker 1 (27:52):
Okay, not a meal.
Not a meal, but a type of food.
Speaker 2 (27:57):
A food.
Let's say it was bologna.
Let's say it was peanut butter.
Okay, Okay, so it can't be likea salad it can't be a peanut
butter sandwich, it can't be achef's salad, all right.
So one ingredient, one itemthat you had to eat the rest of
your life and you got to pick it.
Okay, what would that?
Speaker 1 (28:14):
be?
Is it the only thing I can eat?
Yes, okay, okay uh, you knowwhat that would be.
Spam.
You don't even eat spam.
Speaker 2 (28:24):
I used to, though I fried spam was so and so you're
telling me that for the rest ofyour life, that's the food item
that you would pick yeah, whynot?
Speaker 1 (28:36):
I mean, look at it this way spam is like not
exactly that great for you, sothe lifespan is not going to be
that long for me to have to dealwith eating spam the rest of my
life anyway.
Speaker 2 (28:47):
I mean maybe eight years then you're going to have
a heart attack and die.
I mean, it's whatever, but I'mstill going to like spam when I
die.
I'm not going to get tired ofit.
Oh my gosh, what about you, drDomain?
Speaker 4 (28:58):
It has to be one particular thing.
It can't be the whole animal.
Speaker 1 (29:02):
No.
Speaker 2 (29:02):
No, can't be the whole animal, so like steak or
hamburger.
Speaker 1 (29:06):
It can't be both Right.
It can't be a cow Right.
Speaker 4 (29:09):
I can always tenderize a steak, make it a
hamburger.
I'd do steak.
Speaker 2 (29:13):
You'd do steak Mm-hmm .
And so is there a particularkind of steak that you would do
I have to pick the part of theanimal?
I don't know about that.
I'm not going to tell you youhave to pick a drumstick off of
a chicken.
Speaker 4 (29:26):
I'll take the whole cow then.
Speaker 2 (29:28):
No, no, you said steak.
Speaker 4 (29:30):
Prime rib, prime rib, prime rib, tenderloin or
something you know.
You guys say prime rib, no.
No, I never said that.
She said it, I did Tenderloin.
Speaker 2 (29:37):
Tenderloin.
That is probably the best cut.
So it's interesting becauseI've said this before, Prime rib
is the most tasteless piece ofmeat.
It gets such high reviews frompeople and most beef producers
have nothing to do with theprime rib.
Speaker 4 (29:51):
It looks dramatic on your plate.
Speaker 2 (29:53):
It does look dramatic and it looks big.
Speaker 1 (29:55):
Depends on how it's seasoned.
Speaker 2 (29:57):
So guess I'm going to tell you what my food would be
Okay, what's your food, my food?
Speaker 1 (30:02):
Your one ingredient.
Speaker 2 (30:03):
My one thing Okay Bacon.
I know you hate bacon.
Speaker 1 (30:08):
God, I hate bacon.
Speaker 2 (30:11):
Now I would only last three months, because my
arteries would harden withinthat time period.
Speaker 1 (30:13):
That's why I'm saying you wouldn't last.
Yeah, that's that long side,but it would be a good ride out.
Speaker 2 (30:16):
I love bacon.
Speaker 1 (30:17):
Yeah, I can't stand Bacon and pepperoni, just get it
away from me.
Speaker 2 (30:21):
You know I'm not a big pepperoni fan, do you?
Speaker 1 (30:23):
like sausage, I love sausage.
Speaker 4 (30:25):
Love ham.
Italian sausage.
I love Canadian sausage.
I love Italian sausage.
I'm a cousin of bacon, though.
Speaker 1 (30:28):
No, I know they're cousins, but they ain't kissing
cousins, because they don'ttaste anything alike, they ain't
cousins.
Well.
Speaker 4 (30:34):
Just one got closer to the grinder.
I guess, but yeah same forpepperoni.
Speaker 1 (30:38):
I can't do pepperoni either.
Really Ugh.
Speaker 2 (30:42):
Any other part of the pig I'll eat.
I'm not a big fan of pepperoni,but I would eat it.
Speaker 1 (30:48):
No, I won't even eat it.
I'll pick it off.
I'll pick it out of the food.
Speaker 2 (30:52):
So what's the one food that you say and this has
nothing to do with allergiesthat you say there is no way in
hell that would go into my body.
I could starve to death and bea bone, walking bone, dying bone
.
Okay, I got it I got it youknow you gotta finish I got.
Speaker 4 (31:17):
It okay, I don't even have to finish this description
.
Speaker 2 (31:19):
Okay, what sea kelp?
Speaker 1 (31:21):
that's pretty horrible stuff you could just
drown me at that point if we'rethat close to the water, because
there's no way in hell I'm evenlicking that stuff, let alone
eating it.
Speaker 2 (31:31):
Yeah, that's pretty bad stuff.
That's pretty bad stuff I can'tstand the smell of.
Or that wrap.
I don't even know what it'scalled.
What's that wrap that goesaround sushi?
Speaker 4 (31:40):
Seaweed.
Speaker 2 (31:41):
Seaweed.
Speaker 1 (31:42):
Ugh, seaweed's kind of different, but no sea kelp, I
would rather eat seaweed.
I would rather eat seaweed yeah.
Speaker 2 (31:49):
Than sea kelp.
Ugh, that is pretty bad.
Speaker 1 (31:51):
So that's the one food.
That's the one food you couldhold a gun to my head and I'd be
like see ya, I'm not eating ityep, what about you, dr domain?
Speaker 2 (32:00):
brussels sprouts are you serious?
Speaker 4 (32:03):
that's a good one not a good, not a fan of those you
ate brussels sprouts, I knowthat's because he was taught to
eat his vegetables.
It was because we were firstdating and he thought he had to
I ate it and I left the tableright away.
Are you serious?
Speaker 1 (32:18):
yeah, I thought you liked him.
You said, I'll try it, and thenhe tried it.
Are you serious?
You went and heaved yeah he hadto.
He had to look like he wouldeat him to make a good
impression.
Brussels sprouts are crap myfigure too, so brussels sprouts.
Speaker 2 (32:34):
if they're just steamed or boiled or something,
taste like shit.
Speaker 1 (32:38):
Oh, excuse my language, but if they are baked
or fried, I don't care how youcook them.
You can cover them in hot sauceand fry them in a deep fryer,
and it still would tastehorrible.
Okay, they still smell.
Yeah the smell.
Speaker 2 (32:53):
You know, I would like to say that my food would
be like liver, but it's notBecause I would eat that before
I would ever eat rattlesnake,because I am so phobia.
I have such a phobia to snakesI couldn't even touch the snake.
Speaker 1 (33:15):
That'd probably be number two.
Well, no God, that might takeover kelp for me.
I'm not eating a snake, I can't, I couldn't touch it.
The snake, that'd probably benumber two.
Well, no God, that might takeover kelp for me.
Speaker 2 (33:20):
I'm not eating a snake.
I can't, I couldn't touch it,to even go near it, and I don't
care if it's ground up likehamburger I can't do it.
Speaker 4 (33:26):
If I knew it was a snake, you wouldn't even know
what it is.
Maybe.
Speaker 2 (33:28):
That's a different story.
But when you know I would takethat over a snake.
I can't, I just couldn't.
There's no way.
Speaker 1 (33:37):
No, there's no way she could.
I can't, I would never want to.
I mean, I'm sure that life ordeath I probably could.
Speaker 4 (33:44):
Your snake skin boots .
Speaker 2 (33:47):
So does it irritate you when you see food pictures
pop up on your social media?
No, once again, I'm a fat girl.
I mean, I love food.
Speaker 1 (33:53):
Yeah, no, once again I'm a fat girl.
I mean, I love food.
So no, it absolutely doesn't.
Yeah, I think it's kind of.
It's kind of interesting whereit takes us in society that we
find that so interesting.
I think it's more, I think itis more of a community thing
than really like, oh, I'm sointerested in food.
It's more of a hey, I've, youknow, seen that recipe, or I
(34:16):
tried that recipe.
Let me see what they say, youknow type of thing, or that
looks really good, I'm hungry.
Where did they go?
Speaker 2 (34:23):
so have you ever tried any of these meals that
come prepared to your house?
Like not prepared services, notmeals on wheels but like you're
old enough for it how are youdoing today?
jane, you know what you'd be mymeals on meal service.
So just shut it.
Well you'd be starving.
Here's some mcdonald's shut up.
(34:44):
Here's a mcdonald's that wasrolling around in my car for the
last two weeks, on the floor Iwould too, here's an m&m that I
found under the seat.
Here's a jolly rancher.
So no, have you tried like?
I don't even remember whatthey're called but we, we.
Speaker 1 (34:58):
So there's like hello fresh and there's like a few
others, but no, I don't use god.
Speaker 2 (35:04):
No, I'm poor, I don't use them so we tried them for a
while and here's the bigadvantage to those we spent less
money on groceries because weweren't buying a bunch of crap,
right, and we weren't buying allthese extra things that we
needed to make a recipe that satin the cupboard the rest of the
next five years right oh, whatthe hell do we use that for?
(35:26):
So these meals come with allyour seasonings, they come with
all your sides, they come withall the herbs, all that business
pre-portioned.
Pre-portioned everything's good,and so what happened with us is
we ended up spending a lot lessmoney.
We also didn't have to buy allthese what I would call exotic
(35:47):
spices spices you'll use oncesomething more than salt and
pepper, because, um, you knowwhat I'm talking about.
A lot of times you have to buyfive or six different spices to
make a dish and you're never,ever going to use them again.
Did I lose you?
Speaker 1 (36:05):
guys.
No, because that's what I justsaid.
I mean, you're going to buy aone pound package of a spice
that you're going to use andyou've already paid for that.
Speaker 2 (36:16):
So I think that they're kind of a good deal if
it's like one or two people.
If it's a family, I can't seethat happening.
But we spent less money becausewe didn't buy a bunch of snacks
, we didn't buy a bunch of extrastuff, we didn't have a ton of
leftovers from a dish that weend up throwing out to the dogs
(36:38):
because it's like, well, I canonly eat so many leftovers,
right, and you know.
Speaker 1 (36:43):
But for you two.
I mean a meal service would bepretty perfect because it's just
you two.
Yeah, I mean small portions.
You know you guys are old, youdon't eat as much.
That's hurtful.
Speaker 2 (36:55):
She called you old too, Dr Domingue.
I mean to call me that is onething I'll be here with my cane,
can I watch, because I'm sureshe deserves it.
So anyway, that's uh, that wasreally kind of what I wanted to
talk about is know, the kind ofthe weirdness of people taking
(37:20):
pictures of food and having suchan um you know, obsession with
pictures of food and food itself.
I don't know.
Speaker 1 (37:29):
Maybe it's just me, yeah, I mean, you know, you
gotta think like Hell's Kitchenand stuff started in 2005 and
that's kind of when it had areal uptick of popularity and
people you know showing off more, yeah, saying I can, I could
win that, I could do that, Icould make that.
Yeah, some people on theircouch so who was the?
Speaker 2 (37:51):
who was the one that you remember starting kind of
this cooking business?
Oh, I'm, I'm not sure, justinWilson.
What.
Speaker 3 (37:59):
Justin.
Speaker 4 (38:00):
Wilson?
Who the hell is that?
Who is that?
Justin Wilson?
Oh, you youngins don't know.
Speaker 2 (38:05):
Who's Justin Wilson?
Speaker 4 (38:06):
He was a Louisiana cook, justin Wilson.
Oh, I guarantee.
Speaker 2 (38:11):
What no?
Speaker 4 (38:14):
He was like one of the earliest ones.
Speaker 3 (38:16):
That's fine, I guarantee.
Now I want to tell he was likeone of the earliest ones.
Cajun, them wonderful Cajun,you know, cajun love to shit and
(38:37):
there ain't no two way aboutthat.
Like everybody else, and I gota bunch of them in one family
and all of them are fine-lookingpeoples except one.
Speaker 4 (38:46):
Yeah.
Speaker 1 (38:47):
I thought Julia Childs was in it.
Speaker 3 (38:48):
Yeah, yeah, he predated.
Oh yeah, julia.
Speaker 4 (38:49):
Childs.
Speaker 3 (38:50):
I was going to say Anthony.
Speaker 4 (38:51):
Bourdain for my generation.
Speaker 1 (39:00):
Yeah, I think he predated there, dated there,
though maybe about the same time, but so I remember the guys,
the guy from cookies barbecueused to come on and oh god, I do
a cooking show too.
Speaker 2 (39:06):
Do you remember that?
Like from cookies barbecue, hewould have some barbecue recipe
and he'd do that whole thing.
But I remember julia's child'scoming on and and doing her
thing and um other that it justkind of sprung forward from
there, helped people learn tocook, I guess.
Speaker 1 (39:25):
Learn to cook, or wish that they did.
Speaker 2 (39:27):
So, Bobby, where do you think you got your cooking
skills?
Speaker 1 (39:33):
My grandmother.
God bless her soul Both of them, actually because I had one
grandmother that taught me a lotof recipes and I had another
grandmother that put the turkeyin at a different time every
Thanksgiving, but it still gotdone by 6 pm.
Speaker 2 (39:53):
No, noon, noon, it would always get done at noon.
I don't know, it doesn't matterwhat time I put that turkey in,
it get done at noon.
I don't know I I doesn't matterwhat time I put that turkey in,
it's done at noon.
So, in all fairness, the girlsreally didn't have a mom that
cooked a lot when they weregrowing up god, is that putting
(40:13):
it lightly, and so, uh, I doremember when they asked me to
bake some cookies one time Iwent, oh my god, I went and
bought cookies and put them on acookie sheet and kind of warmed
them up and said I mean, theywere cookies, they were cookies
and you know they werestore-bought.
But you know, you guys didn'tknow, other than the fact that
(40:33):
they said Oreo on them.
But no, I just really was not agood cook.
Well, I wasn't a cook period, Ijust wasn't around, I didn't
want to cook, I didn't like tocook, and then, after you guys
left the house and I was bymyself, do you remember I was in
(40:58):
that townhouse that I boughtout in West Des Moines.
Speaker 1 (41:00):
I thought you were going say do you remember I was
in that nursing home, that I, ohmy gosh, yeah, I remember the
townhouse.
Speaker 2 (41:04):
So I bought a townhouse and I did not keep
food in the house because I knewI would eat it and I was pencil
thin.
I mean, I was just a you knowwhisper of a thing and the girls
would come over and they'd lookup in the cupboards and I kept
my sweaters and stuff up therebecause there was no food.
(41:25):
And I remember Bobby saying ifyou look in a refrigerator I can
guarantee you what's in thereit's a bottle of ketchup and two
bottles of water.
I never had anything and it wasyeah, literally.
I had one, had one fork, onespoon, one knife, but don't come
for dinner yeah don't come fordinner because we're not having
(41:45):
it here.
So that's uh, that's really allI wanted to talk about.
Did either one of you haveanything else you wanted to talk
about, as it relates to thefood craze?
Speaker 1 (41:56):
no, I'm for it, you it, you're for it, like I said I
love food.
Speaker 2 (42:00):
Yeah Well, that's all the food insanity we have for
today, or the absurdity thereof,and we appreciate you joining
us here at the Rabbit HoleStudio.
Be sure to follow us.
We look forward to spendingtime with you each week.
Please like us and if you havepositive feedback for us or if
there is a topic you would likeus to talk about, drop us a
(42:22):
short email at boomer and genxer at gmailcom.
If you have hate mail, notinterested, keep it to yourself,
shove it under that plate, putit under that food, grind it up,
don't care, but until next weekI'm jane burke and I'm bobby
joy and you're stuck with uspeace out later.
welcome everyone to today's show.
A boomer and a gen xer walkinto a bar, coming to you from
the rabbit hole studio, whereyou, as our listener, will
experience some wit and wisdom,some smart assery and a mother
and daughter questioning.
Are we even related?
My name is bobby joy and myco-host is my mom, jane.
And for the next little, we arehere to entertain you.
(00:26):
What do they do?
Speaker 2 (00:28):
Nothing, I'm waiting for you to go, hey, mom, oh jeez
.
Speaker 1 (00:32):
Do you need an invitation for everything?
I kind of do, I kind of do,bobbi, it's literally half your
show.
Just start talking.
Well, I just, you know, I'mwaiting for you to go.
Hi, Mom, and I'm over here,like is she going to see me?
Speaker 2 (00:48):
Well, I didn't think you needed an invite, because I
didn't get one.
So what she's referring to isthe other night.
We took her sister out for herbirthday to dinner.
Speaker 1 (00:58):
My only sister, my only sibling.
Speaker 2 (01:00):
Yeah, it is, and we didn't invite Bobby and.
Speaker 1 (01:07):
No, uh, no, no, let's tell everybody how I came about
this.
So I called my sister to thankher for helping me get a tree
down.
And she's being real shadyabout something and I'm like
what are you being shady for?
She's like nothing, nothing.
And then I hear her talking tosomebody in the background and I
hear my name mentioned.
So I'm like, okay, I know thesepeople I said modesty, are you
(01:27):
at the casino?
she goes no.
I said no.
Are you at the casino?
She goes yeah.
I said who are you there withmom?
Oh, okay, okay, nope, I see howit is oh yeah.
Speaker 2 (01:50):
So then that immediately was well, where's
bobby?
Why isn't bobby here?
That was all coming from bobby.
Why wasn't bobby?
Speaker 1 (02:01):
why, wasn't?
Bobby posted a picture onfacebook look how much fun we're
having.
And you said happy birthday.
Oh, where's bobby.
Oh, where's bobby.
And what did I say?
Speaker 2 (02:11):
none of us like you, none of us like you.
Speaker 1 (02:13):
That's why you weren't invited so she's still
trying to get over that.
Oh my goodness, pull yourselftogether with your little
therapeutic chicken.
Speaker 2 (02:17):
You got down there well I mean, for goodness sakes,
I just sat home and trying toget over that.
Oh my goodness, pull yourselftogether with your little
therapeutic chicken.
Speaker 1 (02:25):
You got down there well I mean, for goodness sakes,
I just sat home and eat potatochips all night long.
Speaker 2 (02:35):
So, uh, we got a pretty good topic, I think,
today, because it's prettypopular.
Did I even tell you what thetopic is today?
I think you mentioned it, soI'm just going to ask you this
question.
Besides selfies and maybe porn,we'll call it corn, corn, corn
(02:56):
in the corn, yeah, yeah uh, whatdo you think gets posted on
social media for pictures morethan anything else?
Speaker 1 (03:06):
Well, I mean, if you're a fat girl like me, it's
about every meal that you eatthat looks good oh my gosh, it
is Um.
Speaker 2 (03:21):
People post pictures of not only their food but their
recipes and where they haveactually been to eat Like
reviews of food and stuff likethat.
Speaker 1 (03:35):
Yeah.
Speaker 2 (03:35):
And I do a lot of reviews.
I do a lot of reviews, not onlyof restaurants.
Uh, I have almost a million uhreviews on on my site because I
review everything if I go I wasgonna say holy crap went to the
casey's.
Speaker 1 (03:52):
Had three slices of pizza left, not gluten-free.
Three out of five stars.
Speaker 2 (03:56):
The bathrooms were clean no, four times a week.
I don't do casey's, but I dorestaurants, I do parks, I do
that's insane stores, hey, why?
Speaker 1 (04:07):
people.
I mean, I guess you're retiredlike you're just gonna sit
around.
Speaker 2 (04:10):
People need to know when you've got almost a million
people who have looked at yourstuff.
I mean, come on, you knowthey're, they're going.
Speaker 1 (04:16):
Hey, let's see where jane went this week and they
have a whole facebook page forthe one in des moines, and it's
Des Moines and surrounding areasthat have the food reviews, and
it's everything from dive barsto expensive restaurants.
Speaker 2 (04:32):
Yeah, and I'll be honest, I post food pictures.
I do too, and so food, I'mhungry.
Not just the pictures on socialnetworking, but food itself has
become quite the obsession withpeople.
It's you know, every time yougo out, every time you go to
meet up with people, there'salways food.
I mean, it just really doesn'tmake any difference and you're
(04:56):
judging that food on a regularbasis, so I don't mind looking
at some of the pictures.
Now, sometimes, when I see somany recipes pop up, it's like's
more than three ingredients.
I'm not gonna tackle it anyway,just because I just don't want
to.
I don't have that kind of time,leave me alone.
But sometimes they post themand gosh, they've got like 25
(05:17):
different ingredients.
I'm not interested, but uh, soI did want to talk about this
because it seems to be very,very popular.
I mean, you mean, you've seenthem right.
Speaker 1 (05:25):
Oh yeah, I mean I'm a way back Hell's Kitchen, kid,
you know, and the NightmareKitchen, I think it was, or
Kitchen Nightmares with Gordon.
Ramsay Hell's Kitchen withGordon Ramsay, I mean, if he's
not on there calling somebody anidiot sandwich while I'm
looking at good food.
I don't want to see it.
Speaker 2 (05:44):
There are a lot of shows.
I mean a lot, not only cookingshows, but now they've got the
barbecue shows, they've gotbaking.
I love watching the bakingshows because, I gotta be honest
, these people are very, verytalented oh yeah, very much.
Speaker 1 (06:00):
Well depends on the show you're watching, because
they do have the worst bakersshows and things like that.
Well, that's true.
Speaker 2 (06:07):
And I have seen that Nailed it video oh yeah.
Where you try to make whateverit is that they've got in the
picture and then you post yourpicture of what you've got and
you go, nailed it.
It doesn't even look like it.
So dr domain last year sent meand girlfriend for christmas uh
(06:27):
to a cake decorating class andshe's made a cake for everyone's
occasion birthdays, holidayssince so let me just tell you
how this goes down.
I have zero patience, zero, nonelike none.
I'm very, very tolerant ofthings, but I have zero patience
.
I want it done now, I want itdone right, I want it done now,
(06:49):
now, now.
And so I am I.
I just, if it takes more thanfive minutes or it's got more
than three ingredients, I'mpretty well screwed.
So I was saying that I wouldsure like to be able to at least
maybe decorate a cake like youknow, kind of nice, not really a
(07:09):
professional, but kind of nice,and some people do them really
nice.
We have a friend of ours, andI'm not going to mention her
name, but she took a cookiedecorating class and she posts
her cookies that she decoratesand she just took a class.
She's, she's no different thanyou and I.
Speaker 1 (07:27):
Right.
Speaker 2 (07:28):
And this woman puts out some magnificent stuff.
Speaker 1 (07:32):
And I think I know who you're talking about.
And yes, yes, she does.
Speaker 2 (07:35):
Oh my gosh, I'm just amazed.
So I make stuff and it lookslike a three-year-old took it,
made it and then stepped in it.
Speaker 1 (07:43):
And what do you always say?
What do you?
You send a picture or somethinglike that and you say I made a
cake for so-and-so's birthday.
I promise it tastes better thanit looks yeah, it does, it does
it always tastes great, but thelook it's like, yeah, like the.
What was it the easter cakelast year?
Speaker 2 (07:59):
or something like that no, the easter cake was
okay.
It was the first cake I madeafter I got out of the cake
decorating class, okay, and itwas for one of the grandkids and
I felt so bad.
Oh, I think it was for Joey, Idon't remember, but it was so
bad.
I felt so bad about that.
But man, they ate it, theydidn't care, it tasted great.
Speaker 1 (08:19):
It just looked like a slaughtered lamb.
Speaker 2 (08:22):
I envy anybody who has the patience to do all of
that now I'm a pretty good cook.
I don't.
I'm not.
I don't shy away from spicesand things like that and that
doesn't bother me, but I can'tcook, like you know.
But here's the deal.
I think I could go on chopped.
Have you seen that show?
Speaker 1 (08:42):
where they always think you can go on these shows.
Speaker 2 (08:45):
Because every time they pull stuff out of those
baskets.
So if you haven't seen Chopped,no, yeah, here's what they do.
So they give you a basket ofingredients and some of them are
bizarre ingredients, and so youknow they.
They tell you you have to makeeither an appetizer, main course
or dessert with these thingsthat are in the basket, and I
(09:06):
always immediately have an ideafor those ingredients, and
they're not really bad ideas.
Do you think?
Dr domain?
he's dead silent, he's likethey're good they're good and I
can't pull him into this becausehe's like, oh, she'll never
cook again if I say anythingwrong, so anyway.
(09:28):
So back to my subject matterhere, and that is the fact that
we are obsessed with food.
It isn't just the cooking shows, it's, let's think about when
you go to the farmer's markets.
The farmer's markets that usedto be where they sold vegetables
and fruits and their tie-dyehippie shirts and their tie-dye
(09:49):
hippie shirts and you know theaprons that they made and the
flowers and yeah honey jars andall that stuff.
Now, what is it?
Food?
Food, food, right, and it'sjust people walking around going
.
What am I gonna eat next?
Yeah and it's kind of the sameway with the state fair and oh,
the state fair has always beenhorrible for food, though I mean
they've got like 40 vendors ina two block area but you know,
(10:12):
when the state fairs and evencounty fairs were put together,
they were put together for thefarming industry so the farmers
could go in and, you know, kindof show off what it is that they
have grown, or look forequipment, or show off their
equipment or their skills andthings like that.
That is no longer true.
The Iowa State Fair, one of thebiggest and baddest state fairs
(10:36):
around has hardly any implementdealer equipment out there at
all.
It's all food and people arewalking around going what am I
going to eat next?
And you know we are a societyof fat people, let's face it.
We are unhealthy and they'rethat's.
That's no lie and that's noexaggeration.
And, uh, the focus is on food.
(10:57):
Well, when you see thesepictures pop up on your social
networking, guess what Makes youhungry?
Right, psychologically, itmakes you hungry.
I just gonna ask you this bobby, what dish do you make?
Really well, do you think?
Speaker 1 (11:11):
well, according to the kids, it's either craft
macaroni, you know what?
Speaker 2 (11:20):
it's either my meatloaf, okay, don't let your
meatloaf oh my god, I'm so funny, you know.
Speaker 1 (11:35):
Some days I wonder which dumpster you found me, in
which one you rescued me from,and if I could go back.
So meatloaf, I'd say meatloafis my top one.
Speaker 2 (11:46):
Okay.
So, dr Domain, what dish do youthink that you make the best?
Because he's a pretty good cook, and so I'm going to ask him
what dish is your favorite?
Do you think that you make thebest?
Speaker 4 (12:00):
What I like to eat and what I think I'm good at
cooking are two different things.
Speaker 2 (12:03):
What you think you're good at cooking.
Let's see what you think you'rereally good at cooking.
I like breakfast food.
Speaker 4 (12:09):
Okay, I mean like good breakfast food.
There's no one particular thing.
Speaker 3 (12:15):
Okay.
Speaker 2 (12:20):
Coincidentally, I do like to make meatloaf, but I
haven't made it in forever.
Can you guys hear ice?
Speaker 4 (12:22):
tumbling in a glass in the background.
Speaker 2 (12:23):
Can you guys hear ice tumbling in a glass in the
background?
Can you hear that?
Can our listeners hear that Icetumbling in a glass?
You know why?
Because Bobby had to drink todo this show tonight with me,
because she is so stressed outtoday.
Speaker 1 (12:35):
I've had a hard week and it's only Monday, okay.
Speaker 2 (12:39):
Well, you don't need to have your ice tumbling down
there.
Speaker 1 (12:42):
If somebody didn't have cups with our ice already
in them, I wouldn't have.
Speaker 2 (12:45):
Okay, okay anyways, my dish that I think that I can
really make well would be shrimpdiablo and that's, you know, a
shrimp pasta.
You can't really screw it uptoo badly, but I can make sure
I've never had it.
The other thing is and my kidslike this a lot chicken and
noodles yeah, and the homemadechicken noodle yeah, with mashed
(13:07):
potatoes and stuff, yeah that'sreally good.
Speaker 1 (13:08):
So those are my two claims for oh, I guess my second
one would be my goulash oh,goulash.
Speaker 2 (13:15):
So what is goulash exactly?
Speaker 1 (13:16):
because a lot of people don't even know what that
is so it's a thing that farmersdo in the fall to last through
the winter.
They Make it a big cauldron inthe cornfield Surrounded by the
cows.
Speaker 2 (13:31):
You are so full of it .
Oh my gosh.
Speaker 1 (13:35):
It's a pasta dish with red sauce and usually meats
, fresh vegetables, things likethat in it, topped with some
cheese.
Speaker 2 (13:42):
So now, the goulash that I was raised on was a
macaroni, a vanilla bowlmacaroni.
Speaker 1 (13:47):
Right.
Speaker 2 (13:47):
And then like a marinara sauce, yeah, and a
hamburger, and we always amarinara sauce, yeah, and a
hamburger.
And we always had peas in ours.
Speaker 1 (13:54):
Oh ouch.
No, we do green peppers, onions, things like that.
You do oh yeah, In your goulash, oh yeah, what?
Speaker 2 (14:02):
about you, dr.
Dome Season the beef real good.
Yeah, that's the way you'veeaten it too, with all those
vegetables in there.
Speaker 4 (14:09):
Well, yeah, there were some vegetables in it.
Speaker 2 (14:11):
Huh.
Speaker 4 (14:12):
Yeah.
Speaker 3 (14:13):
I've never had it that way, I never made it I mean
, my specialty is something else, but I never made goulash.
Speaker 2 (14:17):
I've never, I'll be damned.
You know what I think yourspecialty is.
Speaker 4 (14:21):
Kool-Aid.
No Strawberry on the grape.
Speaker 3 (14:28):
That's side eye.
Speaker 2 (14:30):
Follow me everyone.
We're going to have Kool-Aid.
No, you do.
Low country boils really well.
Speaker 1 (14:37):
Oh, I do like low country boils.
Oh, that's seafood though,isn't it?
Yeah, yeah, I can't have that.
Speaker 2 (14:39):
Yeah, I know you can't, we wouldn't invite you
anyway, because we don't likeyou Nobody likes you God.
Speaker 3 (14:52):
You know, you don't have to make it so obvious.
I mean, I realize I haveliterally three friends and I'm
single, so can we not?
Speaker 1 (14:56):
you've got that.
I have three friends.
Speaker 2 (14:58):
Two of them are not real, but okay, I was gonna say
two of them aren't in this room,shout out to my bestie but you
do a really nice low countryboil.
I mean it's really really good,so kudos to.
Speaker 1 (15:14):
You Must be nice to be able to eat seafood.
Speaker 4 (15:16):
What's wrong with seafood?
What's your?
Speaker 2 (15:18):
reaction there.
Speaker 4 (15:20):
Which part of it.
Speaker 1 (15:22):
Shellfish no, I can't eat fish either.
Speaker 4 (15:25):
So you can't eat like a catfish?
Nope, why would you.
Speaker 2 (15:29):
Catfish is good if you fry it.
You can't eat like a catfish orany.
Speaker 4 (15:31):
Why would you?
I don't know.
Maybe some Catfish is good ifyou fry it.
You can't eat carp either.
No, so I ate it, so I used tolove fish.
Speaker 1 (15:38):
I used to love fish and I used to go fishing all the
time when I was younger andthen when I was 16, I developed
an allergy to sulfites.
And there's a lot of sulfitesin the fish and crawfish and
seafood and stuff like that, soI'm not supposed to be eating it
unless I want to black out fora few days well, you're missing
out, let's invite her over andjust no, I used to love seafood
(16:02):
and there's days that I reallyhave to stop myself from
actually grabbing it and eatingit, because I know I can't
afford that what kind ofreaction do you get from?
it, it's all internal.
So like if I touch it and stuff, I'm fine, and if I cook it I'm
fine, but if I eat it like mythroat swells, my face swells.
Speaker 2 (16:21):
Her sister's the same way.
Yeah, yeah.
Speaker 1 (16:24):
But yeah, I used to eat seafood all the time.
I loved it.
Good luck getting over that.
Speaker 2 (16:33):
I don't.
I don't like fish, I likeshrimp and scallops.
That's the only thing that I'lleat.
I don't think that I've eatenany other I think that's part of
the issue.
Speaker 4 (16:39):
You haven't eaten it.
No, I mean I have.
If you had other food, I haveeaten it.
Speaker 2 (16:44):
I just don't like that taste I said scallops.
I'll eat scallops and I'll eatscallops and I'll eat shrimp,
but I can't eat shrimp anymorebecause you know I'm getting old
and it plays havoc with mycholesterol.
Oh my God, I don't even knowwhat cholesterol is Well,
because you don't get anythingchecked I don't.
So back to our topic.
(17:05):
So why people post foodpictures online?
Why do you think they do?
Speaker 1 (17:13):
Because it gets the most attention, it gets the most
likes.
Speaker 2 (17:16):
It does.
It receives a lot of likes andcomments and validation and
people have a sense ofaccomplishment and social
connections, and so it isn'tthat they even have to make it.
They don't even have to makethe dish as long as they can get
the attention.
As long as they get theattention, and that's kind of
that narcissistic behavior thatyou need, you know attention for
(17:38):
, but that's one of the reasonsthe satisfaction of taking a
photo of something you never putthe effort into making.
Speaker 4 (17:45):
Because you may have eaten it you may have, it's a
lot of work to eat it Well, Imean you know?
Speaker 2 (17:51):
I mean I take pictures from the restaurants
all the time.
But again, I'm doing reviews,but on the other hand, there's
times.
I've said, man, we had this,and it was really fantastic and
I do it really to let otherpeople know.
Speaker 1 (18:04):
Hey, if you're interested in this, go to this
restaurant and eat this A lot ofpeople do it for the serotonin
that they get from when peoplelike one of their pictures on
social media.
Because it does.
Speaker 2 (18:16):
It gives them a little wait a minute, that's not
serotonin.
Speaker 1 (18:19):
Yes, it is no, yes, it is no, yes, it is is it?
Speaker 4 (18:26):
challenger.
Speaker 1 (18:26):
Yes, yes, it is okay, and every time someone likes a
photo that you post especiallyif you put it public and people
you don't even know, who don'teven follow you, are liking your
post.
You get a boost every time.
Speaker 2 (18:39):
I thought that was dopamine that comes out of the
brain any time you have any typeof like or I don't think I have
any dopamine left.
Well, you know when you'reexhausted on drugs.
You know from doing crack ondrugs.
You know from doing crack orwhatever it was at 14, I don't
know.
I can crack my back and have anacid trip right now?
Oh yeah, Drop an acid at 14,whatever it was.
(19:00):
You know, maybe you lost allyour dopamine.
Then you dope.
Speaker 1 (19:03):
So what are your top three favorite shows that you
watch?
Speaker 2 (19:07):
I besides home improvement shows.
Speaker 1 (19:09):
No, I mean like food shows chopped.
Speaker 2 (19:12):
Okay, you like chopped, but beat bobby flay,
okay, and the third one would beprobably the uh the spring
baking, spring, oh, the springbake off.
Yeah, oh okay I really like towatch those.
I really, you know, when I'mwatching them i'm'm thinking oh,
I could do that.
Speaker 1 (19:31):
So you're all about competition.
Speaker 2 (19:33):
Yeah, it really is.
But I always think you know Icould do that and when I was
doing the class that Dr Domainsent me to, I did do it.
I mean, I showed you somepictures.
We made some pretty cool cakes.
And then I get home and it'slike I put my helmet on and bang
my head against the wall acouple of times, step on it and
(19:55):
put it on a dish or put it on aplate.
I mean, it just looks hideous.
So you know what do you do, butI have to tell this story real
quick before I go on.
Um, so when, a long time ago,when the girls were younger well
, not even just when they wereyounger, but every year we had a
baking day before Christmas.
Speaker 1 (20:14):
Oh God.
Speaker 2 (20:15):
And we baked everything.
I mean just tons and tons offood, and what we did it for was
to give it away and we wouldtake it.
I would take it to work, thekids take it to school, whatever
, whatever They'd take it totheir friends, and all that
stuff and it was all Christmastreats.
Yeah, no, it wasn't any of thatstuff, but you know, it was like
cookies and cakes and pretzelsand fudge and all that business
(20:36):
Divinity, yeah, divinity, andstuff like that, and I remember
we were making cookies.
Now this was when they werereally a little bit younger,
though.
I think Bobby was about 11 or12 years old and Bobby was about
11 or 12 years old.
Speaker 1 (20:51):
And okay, the blackout years.
All right, yeah, the blackoutyears.
Speaker 2 (20:53):
And we were decorating cookies and she was
being so meticulous about thisone cookie and I can't remember
this this is absolutely no lie.
She probably took over an hourto decorate this cookie and I
(21:13):
was so proud of her sittingthere as a young kid, just
sitting there decorating thisbig cookie, and it wasn't a huge
one.
Speaker 4 (21:24):
It was just you know, a big single.
Speaker 1 (21:25):
It was like a big cutout cookie.
Big cutout cookie yeah.
Speaker 2 (21:27):
And it looked so good and everything.
And she had it on the table andshe said, oh, look, and I go.
Oh man, that's beautiful.
And she picked it up to take itinto the other room because I
think she was going to put it ina box or something and the dog
jumped up oh, is this?
(21:51):
Does this bring back badmemories, bob?
Speaker 1 (21:53):
no, no, keep going.
Speaker 2 (21:55):
I was on acid anyway, so the dog jumped up and took a
cookie out of her hand.
Speaker 1 (22:02):
Oh my god y'all out there don't know what it took to
get 11-year-old me to sit stillfor over an hour to work on a
damn cookie.
Speaker 2 (22:14):
Her sister and I laughed so hard oh my God, it
was so funny.
And of course I said oh, youcould do another one there was
no way to help, and I think youeven said F that, but it was
funny.
Oh my, my god.
It was just so funny and it wasso traumatic at the same time
(22:36):
it was freaking traumatic, sothank you for bringing that out
it was traumatic.
Speaker 1 (22:41):
At the same time, it was pretty funny it was pretty
funny.
Speaker 2 (22:48):
It was pretty funny.
So I'm going back to our topichere on um.
You know, a lot of people postthe pictures because they use
that as kind of their personalbranding.
You know, like, if I can cookor if I can bake, um, I'm going
to put that out there as my, asmy, uh, personal branding.
Like sharing food photos, um, ithelps them really to kind of
(23:11):
express their creativity andkind of build a personal brand
Even though they're not doing abusiness.
It really does kind of givethem the attention and it also
helps people to shareexperiences, right, right.
So if I've eaten somewhere andI say, oh, my gosh, this was the
best food I've had, otherpeople may jump in and go yeah,
(23:32):
you know, we were there and itwas really fantastic.
Or somebody may say, you know,hey, listen, that was a shithole
.
Yeah, and we're not going therebecause you know if you're
going to spend 60, 70 dollars ona steak, you want it to be good
, and if it's not going to begood, I want to know right, I
don't want to go there.
But you know, just sharing thoseenjoyable experiences with
(23:54):
others kind of gives peoplebelieve it or not a sense of
community around food that makessense.
Speaker 1 (24:01):
that really makes sense, especially in towns, you
know, like smaller towns orcities like des moines, where it
is kind of a smaller city.
You know we, it is word ofmouth for a lot of our
businesses and so when someonehypes them up or, you know,
shows a great photo of somethingthat looks really good to eat,
yeah.
You know, more people are goingto want to come in the
(24:22):
neighborhood.
Speaker 2 (24:22):
Yeah, and seeing food photos, um, really can inspire
others to try new recipes, or uh, like we talked about, you know
, visit that particularrestaurant.
And then there's somepsychological benefits too.
Speaker 1 (24:35):
You know, just seeing those pictures can trigger and
release dopamine and otherfeel-good chemicals that
actually increase your appetiteand uh, see now I I don't know
when I pictures of food if it'snot for a specific review on a
place I'm doing it.
So fat girl me later can lookback and go.
(24:57):
Man, that did taste really good.
Speaker 2 (24:59):
Yeah.
Speaker 1 (25:00):
Like it's for me I remember where it was that you
ate.
Yeah, or if I made it how Imade it that night, type of
thing, and but that's for me.
I mean, I'm a foodie to the end.
Speaker 2 (25:12):
So night type of thing, and but that's for me.
I mean, I'm a foodie to the end.
So yeah, you know there's adownside to that, obviously.
You know, uh, when I'm dead andgone, you guys are going to
look back in my pictures andyou're going to go.
Oh look, mom ate this.
On that day she posted pancakesyeah and oh look, she was at
this restaurant because that'sthe ones we're going to be
talking about.
Yeah, yeah, you're not going tobe talking about that cookie.
(25:34):
The dog jumped up and ate?
Speaker 1 (25:36):
No, but I might talk about the tractor in the pond.
Oh, stop.
Speaker 2 (25:42):
Okay, stop.
But some of the other thingsyou know that it does for you
under social media, is it?
You know, I kind of this isyour sense of sharing, really
your sense of sharing, and youknow people have something to
talk about.
Oh, that looks good.
Oh, where did you get that?
Oh, I'm going to try to makethat.
I made it the other night.
(26:03):
It was really good and itreally does sometimes give
people their 15 seconds of fameand it sounds weird, but that's
what we're gonna see.
We're gonna see a lot of foodpictures in the future and a lot
of selfies, because, uh, a lotof narcissists out there and
because some of us don't havesomeone to take a picture of us.
Speaker 1 (26:24):
That actually looks good.
You got us half eaten andhanging out the chair rather
than saying, oh, I'm going totake a picture, smile.
No, I got to do it myself.
Speaker 2 (26:33):
I don't do that.
No, I take pictures of you,Bobby.
Speaker 1 (26:36):
Yeah, of eating like mid-blink.
Those ones are great.
Speaker 2 (26:41):
Well, I got to get what I can get On the way out of
the bathroom at the bowlingalley.
Speaker 1 (26:46):
Yeah, I mean, who wouldn't love those pictures?
Who wouldn't love thosepictures?
Who wouldn't?
Speaker 2 (26:51):
love.
You know what our listenersprobably think that you've had
the saddest, saddest life andthis is why you're so angry and
she has.
Speaker 3 (27:01):
That's why I'm so funny.
Speaker 2 (27:02):
No, it's why I'm so funny.
You are pretty funny, there'sno doubt about that, because
even even when we've been in ourworst fights.
Speaker 1 (27:10):
I mean I'll crack a little jokey joke.
We can be either way, I couldget knocked out.
Speaker 2 (27:17):
We can be in our worst face, spitting right two
inches from each other's faces,screaming at each other, and all
of a sudden she'll say somestupid ass thing and it just
cracks me up and then I have tostop.
So let me ask you a questionhere, bobby.
Okay, if you had and I'm goingto ask the listeners this too, I
(27:40):
want you guys to think aboutthis if there was one food not
one meal, one food, okay thatyou had to eat the rest of your
life, but you got to choose it.
Speaker 1 (27:52):
Okay, not a meal.
Not a meal, but a type of food.
Speaker 2 (27:57):
A food.
Let's say it was bologna.
Let's say it was peanut butter.
Okay, Okay, so it can't be likea salad it can't be a peanut
butter sandwich, it can't be achef's salad, all right.
So one ingredient, one itemthat you had to eat the rest of
your life and you got to pick it.
Okay, what would that?
Speaker 1 (28:14):
be?
Is it the only thing I can eat?
Yes, okay, okay uh, you knowwhat that would be.
Spam.
You don't even eat spam.
Speaker 2 (28:24):
I used to, though I fried spam was so and so you're
telling me that for the rest ofyour life, that's the food item
that you would pick yeah, whynot?
Speaker 1 (28:36):
I mean, look at it this way spam is like not
exactly that great for you, sothe lifespan is not going to be
that long for me to have to dealwith eating spam the rest of my
life anyway.
Speaker 2 (28:47):
I mean maybe eight years then you're going to have
a heart attack and die.
I mean, it's whatever, but I'mstill going to like spam when I
die.
I'm not going to get tired ofit.
Oh my gosh, what about you, drDomain?
Speaker 4 (28:58):
It has to be one particular thing.
It can't be the whole animal.
Speaker 1 (29:02):
No.
Speaker 2 (29:02):
No, can't be the whole animal, so like steak or
hamburger.
Speaker 1 (29:06):
It can't be both Right.
It can't be a cow Right.
Speaker 4 (29:09):
I can always tenderize a steak, make it a
hamburger.
I'd do steak.
Speaker 2 (29:13):
You'd do steak Mm-hmm .
And so is there a particularkind of steak that you would do
I have to pick the part of theanimal?
I don't know about that.
I'm not going to tell you youhave to pick a drumstick off of
a chicken.
Speaker 4 (29:26):
I'll take the whole cow then.
Speaker 2 (29:28):
No, no, you said steak.
Speaker 4 (29:30):
Prime rib, prime rib, prime rib, tenderloin or
something you know.
You guys say prime rib, no.
No, I never said that.
She said it, I did Tenderloin.
Speaker 2 (29:37):
Tenderloin.
That is probably the best cut.
So it's interesting becauseI've said this before, Prime rib
is the most tasteless piece ofmeat.
It gets such high reviews frompeople and most beef producers
have nothing to do with theprime rib.
Speaker 4 (29:51):
It looks dramatic on your plate.
Speaker 2 (29:53):
It does look dramatic and it looks big.
Speaker 1 (29:55):
Depends on how it's seasoned.
Speaker 2 (29:57):
So guess I'm going to tell you what my food would be
Okay, what's your food, my food?
Speaker 1 (30:02):
Your one ingredient.
Speaker 2 (30:03):
My one thing Okay Bacon.
I know you hate bacon.
Speaker 1 (30:08):
God, I hate bacon.
Speaker 2 (30:11):
Now I would only last three months, because my
arteries would harden withinthat time period.
Speaker 1 (30:13):
That's why I'm saying you wouldn't last.
Yeah, that's that long side,but it would be a good ride out.
Speaker 2 (30:16):
I love bacon.
Speaker 1 (30:17):
Yeah, I can't stand Bacon and pepperoni, just get it
away from me.
Speaker 2 (30:21):
You know I'm not a big pepperoni fan, do you?
Speaker 1 (30:23):
like sausage, I love sausage.
Speaker 4 (30:25):
Love ham.
Italian sausage.
I love Canadian sausage.
I love Italian sausage.
I'm a cousin of bacon, though.
Speaker 1 (30:28):
No, I know they're cousins, but they ain't kissing
cousins, because they don'ttaste anything alike, they ain't
cousins.
Well.
Speaker 4 (30:34):
Just one got closer to the grinder.
I guess, but yeah same forpepperoni.
Speaker 1 (30:38):
I can't do pepperoni either.
Really Ugh.
Speaker 2 (30:42):
Any other part of the pig I'll eat.
I'm not a big fan of pepperoni,but I would eat it.
Speaker 1 (30:48):
No, I won't even eat it.
I'll pick it off.
I'll pick it out of the food.
Speaker 2 (30:52):
So what's the one food that you say and this has
nothing to do with allergiesthat you say there is no way in
hell that would go into my body.
I could starve to death and bea bone, walking bone, dying bone
.
Okay, I got it I got it youknow you gotta finish I got.
Speaker 4 (31:17):
It okay, I don't even have to finish this description
.
Speaker 2 (31:19):
Okay, what sea kelp?
Speaker 1 (31:21):
that's pretty horrible stuff you could just
drown me at that point if we'rethat close to the water, because
there's no way in hell I'm evenlicking that stuff, let alone
eating it.
Speaker 2 (31:31):
Yeah, that's pretty bad stuff.
That's pretty bad stuff I can'tstand the smell of.
Or that wrap.
I don't even know what it'scalled.
What's that wrap that goesaround sushi?
Speaker 4 (31:40):
Seaweed.
Speaker 2 (31:41):
Seaweed.
Speaker 1 (31:42):
Ugh, seaweed's kind of different, but no sea kelp, I
would rather eat seaweed.
I would rather eat seaweed yeah.
Speaker 2 (31:49):
Than sea kelp.
Ugh, that is pretty bad.
Speaker 1 (31:51):
So that's the one food.
That's the one food you couldhold a gun to my head and I'd be
like see ya, I'm not eating ityep, what about you, dr domain?
Speaker 2 (32:00):
brussels sprouts are you serious?
Speaker 4 (32:03):
that's a good one not a good, not a fan of those you
ate brussels sprouts, I knowthat's because he was taught to
eat his vegetables.
It was because we were firstdating and he thought he had to
I ate it and I left the tableright away.
Are you serious?
Speaker 1 (32:18):
yeah, I thought you liked him.
You said, I'll try it, and thenhe tried it.
Are you serious?
You went and heaved yeah he hadto.
He had to look like he wouldeat him to make a good
impression.
Brussels sprouts are crap myfigure too, so brussels sprouts.
Speaker 2 (32:34):
if they're just steamed or boiled or something,
taste like shit.
Speaker 1 (32:38):
Oh, excuse my language, but if they are baked
or fried, I don't care how youcook them.
You can cover them in hot sauceand fry them in a deep fryer,
and it still would tastehorrible.
Okay, they still smell.
Yeah the smell.
Speaker 2 (32:53):
You know, I would like to say that my food would
be like liver, but it's notBecause I would eat that before
I would ever eat rattlesnake,because I am so phobia.
I have such a phobia to snakesI couldn't even touch the snake.
Speaker 1 (33:15):
That'd probably be number two.
Well, no God, that might takeover kelp for me.
I'm not eating a snake, I can't, I couldn't touch it.
The snake, that'd probably benumber two.
Well, no God, that might takeover kelp for me.
Speaker 2 (33:20):
I'm not eating a snake.
I can't, I couldn't touch it,to even go near it, and I don't
care if it's ground up likehamburger I can't do it.
Speaker 4 (33:26):
If I knew it was a snake, you wouldn't even know
what it is.
Maybe.
Speaker 2 (33:28):
That's a different story.
But when you know I would takethat over a snake.
I can't, I just couldn't.
There's no way.
Speaker 1 (33:37):
No, there's no way she could.
I can't, I would never want to.
I mean, I'm sure that life ordeath I probably could.
Speaker 4 (33:44):
Your snake skin boots .
Speaker 2 (33:47):
So does it irritate you when you see food pictures
pop up on your social media?
No, once again, I'm a fat girl.
I mean, I love food.
Speaker 1 (33:53):
Yeah, no, once again I'm a fat girl.
I mean, I love food.
So no, it absolutely doesn't.
Yeah, I think it's kind of.
It's kind of interesting whereit takes us in society that we
find that so interesting.
I think it's more, I think itis more of a community thing
than really like, oh, I'm sointerested in food.
It's more of a hey, I've, youknow, seen that recipe, or I
(34:16):
tried that recipe.
Let me see what they say, youknow type of thing, or that
looks really good, I'm hungry.
Where did they go?
Speaker 2 (34:23):
so have you ever tried any of these meals that
come prepared to your house?
Like not prepared services, notmeals on wheels but like you're
old enough for it how are youdoing today?
jane, you know what you'd be mymeals on meal service.
So just shut it.
Well you'd be starving.
Here's some mcdonald's shut up.
(34:44):
Here's a mcdonald's that wasrolling around in my car for the
last two weeks, on the floor Iwould too, here's an m&m that I
found under the seat.
Here's a jolly rancher.
So no, have you tried like?
I don't even remember whatthey're called but we, we.
Speaker 1 (34:58):
So there's like hello fresh and there's like a few
others, but no, I don't use god.
Speaker 2 (35:04):
No, I'm poor, I don't use them so we tried them for a
while and here's the bigadvantage to those we spent less
money on groceries because weweren't buying a bunch of crap,
right, and we weren't buying allthese extra things that we
needed to make a recipe that satin the cupboard the rest of the
next five years right oh, whatthe hell do we use that for?
(35:26):
So these meals come with allyour seasonings, they come with
all your sides, they come withall the herbs, all that business
pre-portioned.
Pre-portioned everything's good,and so what happened with us is
we ended up spending a lot lessmoney.
We also didn't have to buy allthese what I would call exotic
(35:47):
spices spices you'll use oncesomething more than salt and
pepper, because, um, you knowwhat I'm talking about.
A lot of times you have to buyfive or six different spices to
make a dish and you're never,ever going to use them again.
Did I lose you?
Speaker 1 (36:05):
guys.
No, because that's what I justsaid.
I mean, you're going to buy aone pound package of a spice
that you're going to use andyou've already paid for that.
Speaker 2 (36:16):
So I think that they're kind of a good deal if
it's like one or two people.
If it's a family, I can't seethat happening.
But we spent less money becausewe didn't buy a bunch of snacks
, we didn't buy a bunch of extrastuff, we didn't have a ton of
leftovers from a dish that weend up throwing out to the dogs
(36:38):
because it's like, well, I canonly eat so many leftovers,
right, and you know.
Speaker 1 (36:43):
But for you two.
I mean a meal service would bepretty perfect because it's just
you two.
Yeah, I mean small portions.
You know you guys are old, youdon't eat as much.
That's hurtful.
Speaker 2 (36:55):
She called you old too, Dr Domingue.
I mean to call me that is onething I'll be here with my cane,
can I watch, because I'm sureshe deserves it.
So anyway, that's uh, that wasreally kind of what I wanted to
talk about is know, the kind ofthe weirdness of people taking
(37:20):
pictures of food and having suchan um you know, obsession with
pictures of food and food itself.
I don't know.
Speaker 1 (37:29):
Maybe it's just me, yeah, I mean, you know, you
gotta think like Hell's Kitchenand stuff started in 2005 and
that's kind of when it had areal uptick of popularity and
people you know showing off more, yeah, saying I can, I could
win that, I could do that, Icould make that.
Yeah, some people on theircouch so who was the?
Speaker 2 (37:51):
who was the one that you remember starting kind of
this cooking business?
Oh, I'm, I'm not sure, justinWilson.
What.
Speaker 3 (37:59):
Justin.
Speaker 4 (38:00):
Wilson?
Who the hell is that?
Who is that?
Justin Wilson?
Oh, you youngins don't know.
Speaker 2 (38:05):
Who's Justin Wilson?
Speaker 4 (38:06):
He was a Louisiana cook, justin Wilson.
Oh, I guarantee.
Speaker 2 (38:11):
What no?
Speaker 4 (38:14):
He was like one of the earliest ones.
Speaker 3 (38:16):
That's fine, I guarantee.
Now I want to tell he was likeone of the earliest ones.
Cajun, them wonderful Cajun,you know, cajun love to shit and
(38:37):
there ain't no two way aboutthat.
Like everybody else, and I gota bunch of them in one family
and all of them are fine-lookingpeoples except one.
Speaker 4 (38:46):
Yeah.
Speaker 1 (38:47):
I thought Julia Childs was in it.
Speaker 3 (38:48):
Yeah, yeah, he predated.
Oh yeah, julia.
Speaker 4 (38:49):
Childs.
Speaker 3 (38:50):
I was going to say Anthony.
Speaker 4 (38:51):
Bourdain for my generation.
Speaker 1 (39:00):
Yeah, I think he predated there, dated there,
though maybe about the same time, but so I remember the guys,
the guy from cookies barbecueused to come on and oh god, I do
a cooking show too.
Speaker 2 (39:06):
Do you remember that?
Like from cookies barbecue, hewould have some barbecue recipe
and he'd do that whole thing.
But I remember julia's child'scoming on and and doing her
thing and um other that it justkind of sprung forward from
there, helped people learn tocook, I guess.
Speaker 1 (39:25):
Learn to cook, or wish that they did.
Speaker 2 (39:27):
So, Bobby, where do you think you got your cooking
skills?
Speaker 1 (39:33):
My grandmother.
God bless her soul Both of them, actually because I had one
grandmother that taught me a lotof recipes and I had another
grandmother that put the turkeyin at a different time every
Thanksgiving, but it still gotdone by 6 pm.
Speaker 2 (39:53):
No, noon, noon, it would always get done at noon.
I don't know, it doesn't matterwhat time I put that turkey in,
it get done at noon.
I don't know I I doesn't matterwhat time I put that turkey in,
it's done at noon.
So, in all fairness, the girlsreally didn't have a mom that
cooked a lot when they weregrowing up god, is that putting
(40:13):
it lightly, and so, uh, I doremember when they asked me to
bake some cookies one time Iwent, oh my god, I went and
bought cookies and put them on acookie sheet and kind of warmed
them up and said I mean, theywere cookies, they were cookies
and you know they werestore-bought.
But you know, you guys didn'tknow, other than the fact that
(40:33):
they said Oreo on them.
But no, I just really was not agood cook.
Well, I wasn't a cook period, Ijust wasn't around, I didn't
want to cook, I didn't like tocook, and then, after you guys
left the house and I was bymyself, do you remember I was in
(40:58):
that townhouse that I boughtout in West Des Moines.
Speaker 1 (41:00):
I thought you were going say do you remember I was
in that nursing home, that I, ohmy gosh, yeah, I remember the
townhouse.
Speaker 2 (41:04):
So I bought a townhouse and I did not keep
food in the house because I knewI would eat it and I was pencil
thin.
I mean, I was just a you knowwhisper of a thing and the girls
would come over and they'd lookup in the cupboards and I kept
my sweaters and stuff up therebecause there was no food.
(41:25):
And I remember Bobby saying ifyou look in a refrigerator I can
guarantee you what's in thereit's a bottle of ketchup and two
bottles of water.
I never had anything and it wasyeah, literally.
I had one, had one fork, onespoon, one knife, but don't come
for dinner yeah don't come fordinner because we're not having
(41:45):
it here.
So that's uh, that's really allI wanted to talk about.
Did either one of you haveanything else you wanted to talk
about, as it relates to thefood craze?
Speaker 1 (41:56):
no, I'm for it, you it, you're for it, like I said I
love food.
Speaker 2 (42:00):
Yeah Well, that's all the food insanity we have for
today, or the absurdity thereof,and we appreciate you joining
us here at the Rabbit HoleStudio.
Be sure to follow us.
We look forward to spendingtime with you each week.
Please like us and if you havepositive feedback for us or if
there is a topic you would likeus to talk about, drop us a
(42:22):
short email at boomer and genxer at gmailcom.
If you have hate mail, notinterested, keep it to yourself,
shove it under that plate, putit under that food, grind it up,
don't care, but until next weekI'm jane burke and I'm bobby
joy and you're stuck with uspeace out later.
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