May 23, 2025 • 49 mins
We're starch-raving mad this week! Lauren and Russ are joined by the spudtacular Ian Glaubinger, Art Director at RSVLTS, to break down the third track on Polka Party—Weird Al’s ode to tuber obsession: “Addicted to Spuds.” From mashed metaphors to fried philosophies, this episode peels back the layers on one of Al’s most underrated food parodies. Get ready for laughs, carbs, and a whole lot of potato talk. Don’t flake out—tune in! 🥔
Check out Ian's artwork here.
Beer'd Al is a spud-tacular member of the OddPods Media Network.
Become a supporter of this podcast: https://www.spreaker.com/podcast/beer-d-al-podcast--5439475/support.
Check out Ian's artwork here.
Beer'd Al is a spud-tacular member of the OddPods Media Network.
Become a supporter of this podcast: https://www.spreaker.com/podcast/beer-d-al-podcast--5439475/support.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:41):
Hello, welcome everybody to the Beer Do Podcast, a podcast
about two of the greatest things in the world, beer
and weird al And there is no can crack because
I'm not drinking beer. I'm drinking vodka and orange juice
because vodka is made from potatoes and we're talking about
addicted to spuds and.
Speaker 2 (00:56):
That's why you're drinking.
Speaker 3 (00:58):
Okay, sure, right, yeah yeah.
Speaker 1 (01:03):
And that voice judging me for my choices right now
is my husband Russ, who rolled himself in from the
living room.
Speaker 3 (01:08):
Hello.
Speaker 2 (01:09):
I was not judging you for your choices. I was
questioning your what you were telling your audience.
Speaker 1 (01:14):
My rationale. Okay, that's fine, and we have with us. Also,
Ian Globinger, who is I can't do it. I can't
be wrong on purpose.
Speaker 2 (01:26):
Who is the creative director for Roosevelts. There I was
wrong on purpose? Ian, am I right on saying that,
No one.
Speaker 4 (01:36):
Unfortunately you are not right saying that. For those wondering
what the hell is going on? We lost audio before,
so we're doing this over again. It happened by mistake,
but no. John Troumatulo is the creative director at Roosevelts.
I am a low level art director.
Speaker 2 (01:57):
Well you are, just so I understand that. How many
guys named art do you have employed at Roosevelts?
Speaker 4 (02:05):
That's classified?
Speaker 2 (02:06):
Okay? But well can you all right? Maybe can you?
Is it easy to direct all of them?
Speaker 4 (02:13):
No, that's why John is the creative director. Like hurting kittens.
Speaker 1 (02:19):
Right, Oh that's marvelous. Oh gosh, But talking about your art?
If I would be remiss if I didn't mention for
the first time for the audience, were the second time
for us here talking right now? You ian do this
this thing every once? Just is it just when the
mood strikes you? Or what when you do like custom
(02:40):
portraits for people you.
Speaker 4 (02:42):
Want going to be whimsy? Or do you want me
to tell the truth both? When I so fanciful, feel
like taking your money because I have bills to word.
I got you, so I do. I used to do
those sketch commissions once a month for a long time.
I used to do like would open up like five
(03:04):
to like ten to fifteen slot skets commissions, and I
would do them more when I was freelance. When I
took the job at Roosevelt's full time, they kind of
slowed down when I had when my wife and I
had a son. It slowed down because I don't know
how anyone does anything when you have a child, because
I just don't know how.
Speaker 2 (03:22):
It's I don't know.
Speaker 4 (03:23):
Oh, I went to the movies, you know how did
you go to the movies? But not the point. And
then my wife, unfortunately was out of work for almost
six months there, from the end of last year through
almost like a month ago or a month and a
half ago, and so I was picking them up again
to make some extra money. She don't worry. I could
(03:43):
see your stress. She has a job now she's we're
finally recovering. But I do them, and so now I
do them and like like slots of five because I
like doing it, and I feel like if I don't
do them, people will forget that I exist, and then
I'll lose my life like ranking in the algorithm, and
then no one will know that I exist. So I
(04:04):
do them and they're fun. And sometimes when I end
up doing them, I like the piece so much that
I end up will redraw it digitally and make like
a print out of it, or it becomes like a
jumping off point. It keeps me, it keeps me sharp.
I enjoy it, and I know what you were gonna
say was that you had asked for you finally got one,
and you got a weird al and just I think
(04:26):
a month or two before yours, you had seen that
I did a weird out and it was just, you know,
weird al in the Hawaiian shirt with the accordion, but
you would ask for a very specific one. And while
I love it, it wasn't my favorite to draw, only
because you asked for the fat owl and he's an
all black And it's not that I have a problem
(04:49):
with that. It's just sometimes it's like it's just the
same thing over and over and I try and get
all those details in there, and I feel like I
drew a lot of zip.
Speaker 1 (05:00):
You did draw a lot of zippers, but like I
loved it, so I could tell that you wanted to
put like a fun little stamp on it for yourself,
because you put the ding dong yo on there and
then the whole flying through the air with the hoe.
I think I cackled out loud for like five solid
minutes about the hoe on it.
Speaker 4 (05:20):
You know, it's so weird, the like how certain certain
things resonate and you know, big weird altfan. I you know,
I've known that song in that video specifically forever, and
as I got older, I got really and I know
this doesn't seem like.
Speaker 5 (05:35):
It's going anywhere, but I got really into hockey. And
in the mid nineties, when like ESPN two became a
big thing, they always had what was called NHL Number
two NHL Tonight, and their guy who used to like,
you know, talk about the games after the fact, John
Butcher Gross. He was he was really good at like
(05:58):
squeezing in pop culture stuff. And whenever someone would shoot
the puck and hit the post, John Butchers John Butcher
Gross would always say ding dong, ding dong yo. You know,
when the puck hits the post, it's like a ding
but he would always say ding dong, And I was
just it was so great to always hear that. They're like, oh,
(06:18):
I know that too.
Speaker 4 (06:19):
Oh I'm just like.
Speaker 3 (06:20):
You, but I'm not so Oh my god, but.
Speaker 4 (06:23):
Please don't let me make you think that I didn't
enjoy it drawing weird al It's just there was a
lot of black and I was like, oh my god,
I'm have to do this like so carefully. But it
was a lot of fun to draw on. I really
enjoyed putting the ding dong.
Speaker 1 (06:36):
I thank you, Yes, I appreciate it, like it's outside
of stuff that I've done. It's the only piece of
original art in the house, so it's it's yeah.
Speaker 4 (06:47):
You mean like original because it was hand drawn one
of one or hand painting one of one. You have
original art right behind you, which is original, mass produced
ar Yeah, that's fair or limited edition.
Speaker 1 (06:59):
Yeah, my logo that somebody did for me once that
I had blown up and put on the thing, that's art. Yeah,
there's a bunch of art in here, but yeah, that's
the only thing that it's like, no nobody else has this.
This is the original of the thing. So sure, I
love it so very much and it makes me very happy.
Are we getting ready to talk about potatoes, gentlemen?
Speaker 3 (07:21):
Yeah?
Speaker 2 (07:22):
Okay, I was born right.
Speaker 1 (07:24):
Okay, great, So we start this portion off with some
fun facts about the song. And when we were preparing
for this this evening, Russ and I watched the video
for Addicted to Love by Robert Palmer, and then we
listened to Addicted to Spuds and then we found a
live performance of Addicted to Spuds where weird Al has
(07:46):
a bunch of people in essentially, mister potato head outfits
potato head outfits with nylons, but they're potatoes. It's from
a New Year's Eve thing because you got a bunch
people with confetti and champagne.
Speaker 2 (08:01):
And to put this squarely in the time and place
where it happened. He's introduced by Joe Piscopo.
Speaker 1 (08:07):
So okay, so yeah, so we've got all that going
for it. And then while we were watching that Russ
you literally asked me. You were like, why was there
not a video for this song? Like this seems right
to have a video, And so I said, that's actually
one of my facts. And both of my facts come
from the the annals, Yes, I said, the annals of
(08:29):
the Ask weird Al section of the weirdol website, the
askcal section. So this is a question that occurred at
some point in the nineties. Both of these questions are
from the nineties. Somebody wrote it into weird Al's website.
This is Jeff Quote, no nickname. McLellan of Brownsville, Pennsylvania asks.
Speaker 2 (08:50):
Neighborhood.
Speaker 1 (08:50):
It's true, Hi, Al, I was wondering why you never
released an Addicted to Spuds video. I believe that I
saw a clip from it on your Disney special. If
you were given permission to create a parody of the song,
then why not a video.
Speaker 3 (09:05):
Thanks.
Speaker 2 (09:06):
It's interesting, by the way, because this is before the
couch Potato thing, where Eminem did not allow him.
Speaker 3 (09:11):
To make a video, So apparently weird Al has issues
with potatoes.
Speaker 2 (09:14):
Because right, yeah, I didn't even think about that.
Speaker 1 (09:17):
Here's Al's answer for one thing, Getting permission for an
audio recording and getting permission for a video are two
different things. We had not secured the quote sync rights. Secondly,
we were somewhat limited in our video budget, so we
can't always do as many videos as we'd like from
an album. And perhaps most importantly, I thought that a
(09:39):
video for Addicted to Spuds would essentially be one joke.
And you saw it in the UAHF video.
Speaker 2 (09:45):
Yeah, which is funny because that's what that live performance
really is like. Once you see the ladies in the
Missless potato Head outfits, you're like, all right, well that's that.
Speaker 4 (09:52):
You don't need to Yeah, but that's interesting about the
Like being able to parody a song audio but then
get a video was like another license on top of that.
Speaker 1 (10:02):
Yeah, So what Russ was alluding to was in two
thousand and three on the Poodle Hat album. The opening
track was a parody of Eminem's Lose Yourself called Couch Potato,
which is about watching TV, and Weird Out got the
rights to parody the song, but he did not get
the rights to create a video for it, which sucked
(10:23):
because that was the lead single for that album. So
here we go, having rights issues in two different ways
with songs about potatoes.
Speaker 2 (10:32):
Yeah. I didn't even think about the potato connection.
Speaker 3 (10:35):
Nobody thinks about the potato connection.
Speaker 2 (10:37):
I was gonna say, you should always be watching out
for the potato connection.
Speaker 4 (10:41):
Yeah, that's fair.
Speaker 1 (10:43):
And the other fun fact that I have to contribute
to this is yet another question from the Ascal section
on his website from the nineties. This question was submitted
by Gideon Habercorn, and it is are you addicted to
anything except spuds? And Al's answer was breathing in and out.
(11:07):
I just can't stop.
Speaker 2 (11:10):
Yeah, you always hate to hear that when somebody gets
a typical rock.
Speaker 3 (11:13):
Star that's fairy addicted to hair.
Speaker 4 (11:18):
Okay, okay, So that.
Speaker 1 (11:21):
Was pretty much it. It's like there was not a
lot to be heard or said about the recording of
this song because it was pretty much just kind of
a very straightforward parody. I don't really have any super
fun facts. I think Russ you noticed that it's a
little bit faster than the original.
Speaker 2 (11:36):
But yeah, i'd have to put him side by side,
like i'd throw him an audacity and line him up.
Speaker 4 (11:40):
But like, just what do you mean original?
Speaker 3 (11:44):
Oh the Robert Palmer Addicted to Love?
Speaker 4 (11:46):
Oh, oh, okay, sorry, I do.
Speaker 2 (11:47):
I think the weird now one, for whatever reason, is
like a hair faster.
Speaker 1 (11:51):
He just wanted to get it over with.
Speaker 2 (11:53):
Maybe I don't know. It is one of those songs
where he does I think he does every part in
the song, which a lot of times he doesn't. They'll
like leave out a you know, like a bridge here,
or a second chorus or something to make it like
shorter than the original. But I think he does the
whole song in this. He does, and then for whatever reason,
just spit it up a little bit.
Speaker 1 (12:13):
Yeah, So just get into general conversation about the track,
so you know you will start with you overall?
Speaker 3 (12:21):
What is your what's your take your opinion.
Speaker 1 (12:24):
On Addicted to Spuds? Why did you first want to?
Speaker 4 (12:28):
It's a solid parody if you like music of that error,
you know what this is immediately, and I think that's
you know, that's you got to have that right off
that I you know, I'll be honest, I haven't listened
to this song in a long time, and so today
(12:48):
I think I listened to it on repeat for like
three or four times and or like in a row,
and the lyrics seem to come so easily. They seem
to like, well, I know where that's going, even like
I had like the song was almost brand new to me,
and then I was like, oh, I knew exactly what
(13:09):
he's going to say next, which also leads me to
the there's a whole lot of puns that work for
potatoes in real life.
Speaker 1 (13:19):
Yeah, there really hard.
Speaker 4 (13:20):
Like appealing you know, just appeal peal, but you know,
there was just there was a lot of that, and
I was like, oh, that's very clever. That's very clever.
I get that.
Speaker 1 (13:32):
Yeah, it's like at face value, I guess right, this
song could come across as very one note, right because
it is all just about potatoes. But we had a
conversation on this show on the talking about the last album.
Speaker 3 (13:48):
I Want a New Duck, which is a parody of
I Want a New Drug by Huey.
Speaker 1 (13:51):
Lewis about ducks, right, also very one note, Like this song,
in my mind is like the soul cousin of I
Want a New Duck, because it's a one note kind
of thing about I.
Speaker 4 (14:01):
Want to disagree with that lot about it because so
many of the things that he does or does not
want his duck to do is not a thing that
a duck does or doesn't do. It's like I want
a duck that, like, you know, pays the rent on time,
(14:21):
Like this is about potatoes and only about potatoes and
things that you actually only do with potatoes.
Speaker 3 (14:31):
That's fair, that's fair.
Speaker 4 (14:34):
I have a lot of hard opinions about ridiculous things, apparentlyous.
Speaker 2 (14:42):
What is you don't have to stop and look it up?
What was the thing? The fun fact that was on
the site about addicted I want to do duck and
it was like this song is about how weird aw
wants a duck with more features than the one he
currently has or what was the it was the most
ridiculous wording.
Speaker 1 (14:59):
I love the of it and I'm absolutely going to
find it here we go. Oh, you know what, it's
not even on weird Al's page. It's on the Huey
Lewis page of I Want a New Drug. And it's
absolutely worth revisiting on here because it really, truly is
(15:19):
one of the most ridiculous things.
Speaker 3 (15:20):
So if you go to the Wikipedia page for Huey
Lewis I.
Speaker 1 (15:22):
Want a New Drug, and he's, uh, go down to
where is it? No, where is it on his.
Speaker 2 (15:31):
I'm sorry you don't.
Speaker 4 (15:34):
I'm going to find it while you're searching. I always
thought it was weird to go up in a tangent
of I Want a New Drug. That that was like
at the time when the song came out, they used it,
and I only know this after the fact. They used
to use it in the parade in like Disney World
because it was so catchy, but also at the same
(15:55):
time like it's got the word drug right in there, guys.
Speaker 3 (15:58):
But they they kept doing it and I found it.
Speaker 1 (16:01):
It's on the Wiki fandom page for I Want a
New Drug by Huey Lewis and the News, and it
says in nineteen eighty five, weird Al Yankovic made a
parody of the song called I Want a New Duck
on his third album There to Be stupid. The song
is about Al wanting a new duck with various features
that his previous ducks did not have, so.
Speaker 2 (16:21):
That supports Ian's argument it does.
Speaker 4 (16:24):
Yeah, okay, this, you know, Spuds is only talking about
things that logistically makes sense.
Speaker 2 (16:31):
For potatoes, accepting the potatoes the way they are, yes,
not wanting potatoes with new features.
Speaker 1 (16:37):
Correct standard potatoes just as well, I think, because potato would. Now,
can we all agree that potatoes are inherently more versatile
than ducks?
Speaker 4 (16:49):
Yeah, well, I don't know. I'm not a chef, but
I am a poor man chef. Uh, you could do
a lot with potatoes. I'm sure a culinary expert could
do a lot with a duck too. But a duck
is also alive, and you can like train it, probably
and have it as a companion. And there's more mascots
(17:11):
that use ducks than there are that used potatoes. Off
the tops of my head, there's a college the Oregon Ducks.
There's a flack.
Speaker 3 (17:21):
Yeah, there's a flack.
Speaker 1 (17:22):
But I mean, but we don't use proper names for them,
like mister and missus potato Head.
Speaker 4 (17:31):
Just watched that show The Toys that made Us.
Speaker 1 (17:34):
Oh my god, that's so good.
Speaker 4 (17:36):
Right, and hasbro and they talked about like, I didn't
know that. Mister potato head used to just come with
the pieces and you had to provide the potato the food.
And it came at a time when America was, you know,
not doing well or coming like I think it was
(17:56):
in the forties, right, was it right? I honestly can't
remember the time period. But part of the issue they
had with it was are we basically asking our customers
to spoil their own food at a time when that
is very difficult to do?
Speaker 3 (18:12):
Yes, oh, that's interesting.
Speaker 4 (18:13):
We have gone off the rails.
Speaker 2 (18:15):
No, no, it's all I mean, if one was addicted
to spuds, you would end up in a conversation that
deep about potatoes.
Speaker 1 (18:23):
So yeah. So in the early nineteen forties, Brooklyn born
inventor George Lerner came up with the idea of inserting small,
pronged body and face parts into fruits and vegetables to
create quote a funny face. Man.
Speaker 4 (18:40):
The original box artwork is incredible.
Speaker 6 (18:43):
It's so good, disturbing in a delightful way. Again, mister
potato head. Nineteen fifty two, he first came out and
it was in potatoes and yeah, yeah, oh my gosh,
did you know there were additional care.
Speaker 4 (19:03):
They become additional characters when you put them into different food.
Speaker 1 (19:06):
Yeah, there were different foods. So in the nineteen sixties,
Hasbro introduced the Twoty Fruity Friends Kit, which came with
over sixty pieces for building. Four additional characters, Katie the Carrot,
Kookie the Cucumber, Oscar the Orange, and Pete the Pepper.
Speaker 4 (19:25):
So just leaning into that alliteration.
Speaker 1 (19:27):
Yeah, yeah, yeah, I'm Katie the Carrot. She sounds like
a friend of mine. But yeah, so that's really interesting.
You know, like mister potato Head is just is just marvelous.
But I get with like the money, not money to
spoil potatoes food, Yeah, for the purpose of toy.
Speaker 7 (19:47):
I know.
Speaker 4 (19:48):
After World War Two is when plastics became a thing.
When it was there was a boom with plastics and
different colored plastics. It's the same time that like those
old tube knob radios came out, the old plast stick
like brightly colored old school fifties radios. You know, it
was there was the boom with the boom of Barbie.
(20:09):
But that's when they made the shift of not not
using food of using plastic.
Speaker 3 (20:15):
Yeah, plastic for that.
Speaker 1 (20:19):
So to try and reel it back to the song itself.
I mean, as much as I can, it doesn't really matter.
This is my show. I can do what I want.
Speaker 2 (20:28):
I say. One might argue that all of those things
would have added up to the rise of the potato addiction.
Speaker 1 (20:36):
That's true. We're entirely on topic if we try hard
enough and think about it. One thing I absolutely needed
to mention is a lot of times with weird Al parodies.
You know, you don't get parallels in the in the lyrics,
but you do get a lot of that on this album,
especially Polka Party, because it was kind of rushed.
Speaker 3 (20:59):
A lot of things were kind of done under duress.
Speaker 4 (21:02):
But tell me about that. Wait, why was it?
Speaker 1 (21:05):
Well, so there was a lot on Polka Party that
weird Al was kind of made to do versus wanted
to do.
Speaker 4 (21:15):
Who made him do it? Studio or studio?
Speaker 1 (21:17):
Yeah, So there's there's stuff on here that is just
a whole it's kind of a whole mess. It's all.
It's kind of quick. And then when we get to
the end of this, who I have somebody great to
talk about it? There's a parody near the end of
this album Toothless People, which is a parody of the
(21:38):
song Ruthless People by Mick Jagger, which was the theme
to the movie Ruthless People. Oh, I've got rob on
for that. That's gonna be fun. But anyway, that is
in weird Al circles kind of historically sort of like
everybody's least favorite weird al song.
Speaker 3 (21:56):
But it's kind of grown on me for a couple
of reasons.
Speaker 1 (21:59):
But Weird I did that because everybody thought that that
movie was going to be a hint and then it wasn't,
and then the song wasn't and he'd already gotten Mick
Jagger's permission to do it, and Weird, being weird Alt was.
Speaker 3 (22:12):
Like, well, I guess I gotta do it.
Speaker 1 (22:14):
So he did it, and it's on this album, and
there's just this album came out so quickly after Dare
to Be Stupid that it just did not perform well
commercially as you know the ones before it, So he
took a little break after this one. This was kind
of the like, oh no, has this train sailed kind
of situation.
Speaker 4 (22:35):
I think that ship ship sailed?
Speaker 1 (22:37):
I know, I am I did it on purpose because
Austin Power did that right, that train has sailed. So
one thing that I feel like on this song, to
get back to my point that was like so incredibly intentional,
was if you had to think about the song Addicted
to Love by Robert Palmer, for me, out side of
(23:00):
the chorus, the thing that stands out for me the
most in the song is him delivering the line your
teeth grind right, and the line your teeth grind is
in this song as well, your belly aches, your teeth
grind some tater tops would blow your mind. And he
Al delivers that your teeth grind line the same way
(23:23):
that Robert Palmer does in the original in a completely
different context, but it's that same line.
Speaker 3 (23:30):
And I think that's so smart.
Speaker 2 (23:32):
When I was a kid and I heard this for
the first time, when he does it the first time
in the song, is the baker boiled or French for
ride for ride, Yeah, and I like, I don't know,
it's just little things like that. Like the first time
that I heard that, I was just like, yes, this
is this is gonna work out well for me for
the rest of this song. Yeah.
Speaker 3 (23:52):
So yeah, I mean I was like.
Speaker 2 (23:57):
Mid level Obsessed with Addicted to Love when it came out,
just loved that song so much, and I like, I
might have my Robert Palmer timeline down. I can't remember
if he did power Station, but I think he did
a power station before this record.
Speaker 3 (24:09):
I think so.
Speaker 2 (24:10):
But whenever he had done, like I know for a fact,
like it's some like it hot and what that was
already like, and he had stuff before this that I
like knew of. But when this song hit, I just
like there was so I could not listen to it
enough times in a row. And then this is the
second weird Al album that I bought when it was new, uh,
(24:31):
and I was overjoyed when you know, because sometimes when
you buy a weird Al record, you can look at
the track listing and you can tell what it's going
to be like each like Party in the Cia, right,
you can look at that and go, oh, well obviously right,
And then there's other songs like Couch Potato where you're like, well,
I don't know that's gonna be right. So like looking
at Polka Party, I was like, oh they did this, buds,
(24:51):
I know what that's gonna be, you know. I was
like super super excited about that, so it was like
I couldn't listen to the original enough, and then I
wouldn't say I got sick of it, but like once,
I was listening to other things, because there's always that
like year or so after a song come out before
the weird Al album we come out with it, you know.
So by the time they came out, it was like, oh,
(25:12):
I'm ready to love this song again and it's the
weird Al version. Hooray, you know beautiful.
Speaker 1 (25:17):
It's a beautiful thing. And did you have anything else
to add about the track, because I think it's time
to throw it to ad break unless you had something
else important.
Speaker 4 (25:27):
I mean it now with enough time has passed. It
reminds me of the Disney animated short like the new
Mickey cartoons Potato.
Speaker 1 (25:35):
L Yes, Yes, there's so much that can be done
with potatoes, you guys.
Speaker 3 (25:43):
I mean, I mean that's the point of the song.
Speaker 1 (25:45):
You people mull on that when you listen to these
ads and welcome back on the other side.
Speaker 8 (25:52):
Hey, Jeff, what are we doing?
Speaker 9 (25:54):
Why are you whispering?
Speaker 8 (25:55):
Because all of our devices are constantly listening to us
unless we take massive efforts to put our online privacy
all the details of our lives will be in the
hands of mega corporations.
Speaker 9 (26:04):
Okay, sure, but this is the promo for our podcast.
We need people to be able to hear us this time.
Speaker 8 (26:10):
Why do we need a promo?
Speaker 9 (26:12):
Oh funny you should ask. We're now members of the
Odd Pods media network.
Speaker 8 (26:15):
Are they one of those global conglomerates.
Speaker 9 (26:17):
No, they're just a really awesome podcast network full of
great shows like ours.
Speaker 8 (26:22):
Well, is there anything specific we need to say?
Speaker 9 (26:24):
We should probably tell them what our podcast is about.
Speaker 8 (26:26):
Oh, it's about how the algorithm shapes our lives and
how tech companies profit off our personal information. We dabble
in tech conspiracy theories and talk about how billionaires are
all buttholes.
Speaker 9 (26:36):
I don't think we should say buttholes in the promo.
Speaker 8 (26:39):
Eh, but we already did twice.
Speaker 9 (26:42):
Join us every other Monday for new episodes of suggested
articles a podcast.
Speaker 2 (26:47):
Hey, this is Grebman Brisket Podcast. Join us every Monday
where we talk about the latest trends in barbecue, interviews
with world top pit masters, celebrity.
Speaker 7 (26:55):
Cooks oh like we Man from Jackass, and musicians like
rich Otol.
Speaker 2 (27:00):
So check us out. We do beer reviews, barbecue fails.
So many fires do.
Speaker 8 (27:04):
A lot of people just burn their houses down for
no reason.
Speaker 7 (27:06):
We also talked about cocaine, hippos versus betgators, learn how
to make some tailgate gravy altercations with Texas Rangers people
throw on recent peanut butter cups.
Speaker 2 (27:13):
Yeah.
Speaker 7 (27:14):
So check out Grab the Risk at dot com for
podcast info, viral social media post and so much more,
and we're back.
Speaker 2 (27:23):
I just thought, you get so excited to do that.
Speaker 3 (27:27):
I do so. I figured since we're on the other
side of the ads now.
Speaker 1 (27:32):
And there are so many different types of potato dishes
mentioned in this song, right, it starts with just a
list of potato skins, potato cakes, hash browns, and instant
flakes baked or boiled or french for ride, there's no
kind you haven't tried.
Speaker 3 (27:48):
Let's just what's what's your favorite what's your favorite way
for a potato?
Speaker 4 (27:53):
Hm?
Speaker 1 (27:55):
Do you have one?
Speaker 4 (27:56):
I mean, everyone, shut up. It's French fries, right, it
has to be French ry.
Speaker 1 (27:59):
Okay, well it's you get into that. Then you get
into the whole discussion of like, what's your favorite kind
of French fry?
Speaker 4 (28:05):
Because that opens up the reason, the reason I look,
they're all great. But the reason I say French fries
is because someone all right, okay, they're not healthy, Alright,
that's fine, are great? Is someone going to turn down
French fries? What are the from the age of like
two and a half to like fifteen, what the only
(28:28):
thing kids will eat is you know, there's like five
foods and one of them is French fries. Like they're great. However, yes,
there is a million and one different types of French fries.
Speaker 1 (28:39):
So let's let's open that door. Let's do it. Let's
open that door. We've had discussions about this, both in
various Internet places and amongst ourselves about our favorite kinds
of French fry.
Speaker 4 (28:51):
And for me, wait, wait, are you talking from a
specific place or just a specific style?
Speaker 2 (29:00):
Do you mean do you mean like versus starting with.
Speaker 1 (29:06):
Cut first, and then we can get we can get
more specific, we feel like we need to.
Speaker 3 (29:10):
For me, my cut is curly. I like a curly fry.
Speaker 1 (29:13):
And when I'm talking about curly fry, I'm not talking
about you're just like ooh, kind of loose like arch
looks like a sea curly fry. I'm talking about like
your ring, like like slinky.
Speaker 4 (29:23):
Fry, like you could put them on your feet and
bounce to the moon.
Speaker 1 (29:26):
Right, Yeah, those are my fries. Those are my fries
because when we made curly fries. I don't know if
you notice this, but I keep all of those for myself.
Speaker 4 (29:34):
You do, You're so wait? Does that mean you're an
Arby's person?
Speaker 1 (29:40):
I you know, I don't like much about Arby's outside
of the fries. I would literally I'm the kind of
person where like, we're down our street. We have a
burger King McDonald's and Wendy's and Arby's not too far
from each other in proximity. I would absolutely go get
like a chicken sandwich or something at Wendy's and then
(30:01):
go across the street to Arby's for the fries, and
then go home and make like a weird mishmash meal
out of it.
Speaker 4 (30:08):
That's fair.
Speaker 1 (30:09):
What is your favorite fry cut?
Speaker 4 (30:15):
I love curly fries, I love a good waffle fry.
I'm gonna go shoe string I love shoestring.
Speaker 2 (30:26):
Interesting, and do you have a place to get them
from that you like? I asked, because there's one specific
place I know of that, uh that serves shoe string
fries or I believe they still do.
Speaker 4 (30:40):
Wait, you're saying it like they're kind of a rarity,
Like isn't shoestring just kind of the thin, you know,
for lack of a better place, McDonald's style French fries.
Speaker 2 (30:49):
Oh, no, you know the ones that are even thinner
than that was what I thought shoestring was.
Speaker 4 (30:55):
I don't know that I know a thinner French fries
in that.
Speaker 3 (31:01):
Steak and Shake has like super thin fries.
Speaker 4 (31:05):
Oh you know what? By me, because I know you
guys are in Florida, I'm in New Jersey, and I
know there's some regional things. I don't know where it
dips its fingers in. But uh uh crap, what's it
called smash burger? They really thin shoestring fries.
Speaker 1 (31:24):
They're very much like steak and shake. They're very pretty
much the same kind.
Speaker 10 (31:28):
Of deal.
Speaker 4 (31:32):
McDonald's thickness to steak and Shake or smash burger thickness
somewhere in that world.
Speaker 1 (31:38):
That's okay. So what did you would you turn down
a steak fry?
Speaker 4 (31:45):
No, not a monster you you know, in the world
of French fries, I do, obviously askew towards the thinner
and you know, uh, crinkle cut fantastic. Uh you know,
(32:06):
but I think I skew more towards the thinner ones.
I'm very excited to talk about specific place, which I
know we're just going end up being fast food, but like,
I'm very excited to talk about, like what's your favorite fry?
Speaker 1 (32:19):
Yeah, no, we absolutely can't do that because like, wait, wait, yeah,
what's your favorite?
Speaker 2 (32:25):
I mean there is no one in the discussion for
me outside of Checkers that that's mine. Yeah, I mean,
what's your favorite cut? Well, like, I probably what's funny
is I lean toward the curly cut, like and I
like a steak fry too, but I no one, no
(32:49):
one does fries like Checkers, and.
Speaker 4 (32:52):
So no one touches with that. You saw sometimes you
don't have a lot of Checkers by us anymore, and
they're all in like not so great areas, so they
don't always last, but they're in checkered areas with checkered pasts,
checkered characters. Checkers French fries is like every I love Checkers.
(33:17):
It's so so bad for you. It's probably one of
the worst fast food places for you. And oh my god,
I could not get enough of it Checkers. Oh man, Russ,
So let me ask you. Both quarters and my mouth
are watering.
Speaker 1 (33:35):
So let me ask you about this then, because I
don't know that I've ever eaten at a Checkers or
had food directly from a Checkers.
Speaker 3 (33:45):
We have them here, of them, I've.
Speaker 1 (33:48):
Never had it.
Speaker 4 (33:49):
They Checkers or Rallies by you Checkers.
Speaker 1 (33:53):
We have in the grocery store, though, the Checkers frozen fries,
which we get frequently, and I do them up in
the air fryer, and you like them.
Speaker 2 (34:03):
I do. But the ones that you get from the
actual drive through are like a little thicker that the
season the seasoning, I would argue, is the same, which
is really the draw for it. But yeah, they're like
so what we talked about earlier, the ones that the
ones that come from the frozen section are like thinner
like McDonald's fries, but they have the Checkers seasoning on
(34:26):
them and the yeah yeah, yeah, yeah. But when you
get them from Checkers, they're like, it's don't get I'm
not saying steak fry, but they're like a little thicker
than what you get.
Speaker 10 (34:36):
Yeah, yeah, I think they have more fried around them
because it's probably a My wife and I we like
to cook a lot.
Speaker 4 (34:47):
You know, we're not deep frying french you know, potatoes
or anything in the house, but we'll make French fries
a lot. And then I remember one recipe we did it.
It was, you know, you cut them up and you
season them and you do this. But you it's not
why I'm losing it. It's not It's not baking soda?
Is it? What do you use something that?
Speaker 2 (35:09):
Yeah, don't you. Isn't that what you use for thinking? Answer?
What you?
Speaker 1 (35:11):
What?
Speaker 10 (35:12):
You?
Speaker 2 (35:12):
Because you do a lot of.
Speaker 4 (35:15):
Is it it's something it's not? Uh? Is it? I
don't know if it's baking powder, if it's flour, Oh,
you know what could be corn starch and you add
it to the mixture and it like it like elevates
it to this whole new coating crispy, crunchy, and then
we end up baking them. But it adds its like
(35:37):
whole other level to one.
Speaker 1 (35:40):
Oh.
Speaker 3 (35:41):
Like, I love this and I want it. I want
to make I want it to get.
Speaker 1 (35:45):
To like talking about different like places for for fries
and stuff.
Speaker 2 (35:49):
I think we already talked about.
Speaker 1 (35:51):
Okay, then we talk about that. I feel like I
need to let I can't keep this to myself any long.
Speaker 3 (36:00):
About my baked potatoes.
Speaker 2 (36:03):
Oh yeah, okay, yea once a month.
Speaker 1 (36:07):
The there's a meat shop near our house. And the
last like a butcher, like a butcher, but they're a
meat shop, s h o ppe. They're a meat showp
and they the last Friday of every month. They're special
is bacon wrapped filets filame mignon, right, and it's like
(36:29):
dirt cheap for fu let mignon for like for them, right,
So you gotta call ahead and pre order, and I
always get us our two and then that's our once
a month, like we they they do it on Friday,
and then I think the following Monday, that's what we
have for dinner. It's like our fancy at home dinner.
And I always make a baked potato to go along
with it. So he has totally figured out and mastered
(36:52):
cooking these filets, these bacon rap fulets, and they're perfect.
Speaker 2 (36:55):
I see on the.
Speaker 1 (36:57):
Yeah, they're pure, they're perfect. I make the baked potato
and I have the the painpered chef air fryer. But
I'm sure this would work with any larger size air fryer.
What I do as I take the baked potatoes, you
clean them off, do whatever you do. I coat them
with olive oil and a little like salt and pepper
(37:18):
and like maybe like garlic powder, like if that's what
you want to do, like the skin of it. Right,
So it's in the olive oil on the skin. Poke
a couple holes in it. Put them in the air
fryer on four hundred for about an hour, okay, and
then when it's done, you take them out. You pull
them out with like an oven mid on and you
kind of give them a little like press into a
(37:38):
plate to.
Speaker 4 (37:39):
Like like smash cocking a little bit.
Speaker 1 (37:41):
Yeah, and you fluff up the inside and then you
cut it open and then you do like your whatever
you want to see, you know, flavor butter, you know,
sour cream, cheese, green onion, bacon bits, whatever you want
to do. Like it took me two or three tries,
and I find that it works best with a long,
thin potato versus a fat boy.
Speaker 3 (38:02):
But man's like.
Speaker 2 (38:05):
You ast any baked potato I've had in any restaurant.
Speaker 1 (38:09):
Ever an hour in an air fryer with a little
bit of seasoning on the skin. Like completely changes your world, Like,
because there's nothing worse than cutting into a baked potato
and having it not be as fluffy on the inside
as you want it to be.
Speaker 4 (38:23):
Like that, also when there's nothing, when there's up in there,
when it's just kind of like I'm just eating a starch.
Speaker 1 (38:28):
Yep, yep. And this it is a waste. It is
a waste. It's a waste of good carbs and like,
but I feel like when you get in all that
the olive oil on the seasoning on the outside, it
makes its way into that potato, like while it's cooking
in that air fryer, so it's got a little happening
and then with a little you don't even need to
do all that.
Speaker 3 (38:45):
Much to it to make it kind of fantastic.
Speaker 1 (38:47):
So all this I'll say is an hour in an
air fryer for your baked potatoes.
Speaker 2 (38:52):
People trust me and make it, make it, make it
a little more longer and thin or not that like
shorten stuff.
Speaker 1 (39:00):
I got him really good trained at the grocery store
now to pick the right kind of big potato.
Speaker 2 (39:03):
Yeah, it's my job.
Speaker 4 (39:04):
So yeah, can I talk about a discovery I found? Yes,
I guess the cousin of the potato. The sweet potato.
Speaker 1 (39:12):
Oh started, sweet potato.
Speaker 4 (39:15):
It's a yam. It's not. It's not secondly a potato,
or is it?
Speaker 1 (39:18):
Or it's I will allow it and I will. I'm
gonna just say this first. I love the sweet potato.
When I was a baby, the only baby food I
would eat was the sweet potato baby food, to the
point where my mom took me to the pediatrician and
he was like, ma'am, your baby is orange. What are
you feeding her? And she was like, well, she only
(39:41):
eats sweet potato baby food. And he was like, well,
you're gonna have to feed her something else because you can't.
You have an oompa loompa on your hands right now.
So I was off sweet potato until I was about twelve,
and then I finally had a sweet potato again, and
I was like, mom, where has this been all my life?
Speaker 3 (39:55):
And she goes, I will tell you a story. You
had too much sweet potato.
Speaker 1 (39:58):
So I will a fully allow sweet potato in the
potato discussion.
Speaker 4 (40:02):
So go I. If there's ever a place that offers
like the sweet potato fries, there's always fifty to fifty
where I could always get it. But that's not what
I want to talk about. I learned a really good,
really good recipe for mashed sweet potatoes. So I'm not
a like sweet potato pie Thanksgiving person either.
Speaker 1 (40:27):
It's sweet, we don't need it.
Speaker 4 (40:29):
Okay, So same thing you would do with mashed potato
with a regular potato. You know, you dice, you boil
the water, you dice it up, put it in there.
I always over, I always go over the allotted time
because I want them softer. And the thing I learned
from cooking is always save some of that potato. Reserve
(40:49):
water so when you're kind of mashing it around. But
so you do that, you cook it for as long
as you want. Obviously with sweet potatoes you got to
skin them. Maple syrup in the mashed your potato. Oh
so the recipe that we did was like a hot
honey chicken. So it's like a chicken. It's like a
(41:11):
big chicken breast. Thing. We do a lot of, like
Hello Fresh, so we have these like memory, these like
recipes like locked and loaded. Now, but the chicken, you know,
all I want is fried chicken. But the way we
do it, it's like panco bread crumbs and you know,
you coat it and then you just bake it and
then there's like honey on top of it, mixed with
a crush reread pepper. Take some of that crushed red pepper.
(41:37):
So after you mashed your potatoes, your your sweet potatoes,
you can put a little butter in there if you want,
but you sprinkle some crush red pepper and as generous
as you want. You know, it's not like drowning pancakes
or waffles and syrup. But you add like maybe two
tablespoons and like, if you're doing potatoes for the two
(42:00):
of you, maybe it's like two because sweet potatoes is
usually bigger. Maybe it's two potatoes. Maybe it's three potatoes.
Manning how hungry you are likely too because they're big.
But you could put like two to three tablespoons of
just syrup. I you know, I've never tried it with
like missus butterworts, and I'm not knocking Missus butterworts, but
(42:20):
I've only done it with like, you know, the real
maple syrup stuff, and oh man, it just it sets
it off and it's wonderful. So if you're a fan
of mashed potatoes, if you're a fan of sweet potatoes.
Make just make the mashed potatoes with it, and just
you don't have to do the crush roid pepper. It's
not necessary. But that, uh, the syrup, it's delicious.
Speaker 2 (42:45):
I bet I'm not even a huge pepper guy of
any kind, But I bet that does really like help
it out like, I bet it.
Speaker 4 (42:52):
Give I love when it adds heat for flavor. I
don't like when it adds heat for the sake. He
can write they don't care about that. It's not interesting
or tastes good to I couldn't agree more.
Speaker 3 (43:06):
Yeah, that's beautiful.
Speaker 1 (43:09):
I love them. I feel like weird now would be
proud of this conversation about potatoes.
Speaker 2 (43:13):
Anyone who wrote all those lyrics has to have a
certain amount of feeling about potatoes.
Speaker 3 (43:18):
Yeah.
Speaker 4 (43:18):
Well, and he's now he's vegan. Yeah, so he probably
eats a lot of potatoes.
Speaker 1 (43:23):
I bet he does. I bet he does. He might
be addicted to spuds. Dare I say addicted?
Speaker 2 (43:30):
Maybe that's what the sequel will be about.
Speaker 3 (43:32):
Oh maybe interesting. That's really interesting.
Speaker 2 (43:38):
So some years long spout addiction.
Speaker 3 (43:40):
Oh my god, it's just dangerous now right, Well, what.
Speaker 2 (43:44):
Do you expect people to hang out with Poka parties.
Speaker 3 (43:46):
And they're going to get addicted to sputs.
Speaker 1 (43:49):
I feel like we're at the point where it's probably
makes sense for us to give this, uh, this good
old song a rating on a scale of one to
twenty seven and send this episode off into the the
buttery sunset of the Potato.
Speaker 3 (44:06):
So I'll go first.
Speaker 1 (44:10):
I think I've liked both tracks on this album so far,
one to twenty seven. This one, I don't like it
as much as Doggy Dog, which we just talked about.
Speaker 3 (44:22):
And I mean living with it.
Speaker 4 (44:24):
I forgot that song, Yeah, I forgot. And I'm a
huge Talking Heads fan.
Speaker 2 (44:30):
Guys.
Speaker 1 (44:30):
It's such a great, so great, it's so great. I'm
going to give a date to Dyspud to twenty two
out of twenty seven, not because I think there's anything
wrong with it, but because I like the two tracks
that come before it more. And I'm trying to give
myself some wiggle room because I have to be on
(44:51):
all of these episodes.
Speaker 2 (44:53):
So all right, I'll go because that way our guests
can go last. So I'm going to in a little
bit lower than you, but I have a specific reason
in both of my reasons are unfair I'm going to
give it a twenty out of twenty seven, and because
I like the overall production and the vocal performance way
(45:13):
more on Living with the Hernia than I do on this. Okay,
It's like I say, I listened to the original religiously
when it came out, and the production on this is
like just low bar enough from the original that like
that always bothered me. And also I think that he
like Living with the Hernia. I think he's making a
(45:34):
definite effort to sound more like James Brown, whereas here
he's just doing like a thicker al voice, so he's
not other than the pronunciation of the couple of words.
I don't think he's like trying to sound like Robert Palmer.
That's fair and well, yeah, but the reason why I'm
coming up with this is unfair because I'm comparing it
to a different difference. But yeah, so for me, you know,
(45:57):
this production is a huge thing for me. And then
from even worse on is where he got I think,
a lot better at the well over on the band,
got a lot better at at nailing the production of everything.
And I think that's also when he put a lot
more into the whole performances but on this record there
is an example of him. They're being better production and
(46:20):
more in a better vocal performance.
Speaker 1 (46:22):
Agree.
Speaker 2 (46:22):
So that's why I would throw this down at twenty
out of twenty seven.
Speaker 4 (46:25):
I like it, so your last it just gets a
thirty out of twenty seven because it's about potatoes and
I love potatoes.
Speaker 3 (46:34):
I love it's a great answer.
Speaker 1 (46:36):
That's a good it's got the potato.
Speaker 4 (46:38):
Curve to it, don't I don't know all them fancy
terms like production, and I have terrible rhythm. And you
know if someone says, oh, hummet and I have to
hum a song and be like did I don't know
what you just did? Well, whatever you did is not music.
So I know what it sounds like in my head,
(46:59):
but I can't tell you if it's good bed or otherwise.
I like potatoes, meat and potatoes.
Speaker 1 (47:06):
Guy, it's beautiful. I think that's that's that's wonderful. That's
a great sentiment.
Speaker 4 (47:12):
I was excited when you when you gave me this song,
and I was like, oh, well, I love potatoes, so
how am I not going to enjoy this?
Speaker 1 (47:22):
That's marvelous.
Speaker 3 (47:23):
That's fantastic.
Speaker 1 (47:25):
Usually at this point, like I don't know if you
have anything that you want to promote or tell people
to go check out other than you know, your art
or any you know all that stuff.
Speaker 3 (47:36):
You have the opportunity here to do that. I'll throw
a link to your Etsy store in the show notes.
Speaker 4 (47:41):
Everybody love everybody. That's it. Everybody love everybody.
Speaker 1 (47:45):
That's it.
Speaker 4 (47:45):
That's what I'm promoting.
Speaker 2 (47:47):
I like that everyone love everyone. And potatoes can we
have that.
Speaker 4 (47:53):
Potatoes are are within everyone, but but save something for me.
Speaker 3 (47:59):
I think that's the perfect note to end this on.
Speaker 1 (48:01):
So for everybody here, Ian, thank you so much for
being with us again today. Russ, thank you for rolling
your way in here.
Speaker 2 (48:07):
It's literally I know.
Speaker 1 (48:10):
And we'll come back at you again next time, hopefully
with another cool episode. I know it'll be cool. I
know it's gonna be awesome because it's I think it's
one of those days. So yeah, that is and all right,
So yeah, love everyone to be awesome to everyone, and
stay weird.
Speaker 4 (48:28):
Thank you, guys, Yes, thank you,
Hello, welcome everybody to the Beer Do Podcast, a podcast
about two of the greatest things in the world, beer
and weird al And there is no can crack because
I'm not drinking beer. I'm drinking vodka and orange juice
because vodka is made from potatoes and we're talking about
addicted to spuds and.
Speaker 2 (00:56):
That's why you're drinking.
Speaker 3 (00:58):
Okay, sure, right, yeah yeah.
Speaker 1 (01:03):
And that voice judging me for my choices right now
is my husband Russ, who rolled himself in from the
living room.
Speaker 3 (01:08):
Hello.
Speaker 2 (01:09):
I was not judging you for your choices. I was
questioning your what you were telling your audience.
Speaker 1 (01:14):
My rationale. Okay, that's fine, and we have with us. Also,
Ian Globinger, who is I can't do it. I can't
be wrong on purpose.
Speaker 2 (01:26):
Who is the creative director for Roosevelts. There I was
wrong on purpose? Ian, am I right on saying that,
No one.
Speaker 4 (01:36):
Unfortunately you are not right saying that. For those wondering
what the hell is going on? We lost audio before,
so we're doing this over again. It happened by mistake,
but no. John Troumatulo is the creative director at Roosevelts.
I am a low level art director.
Speaker 2 (01:57):
Well you are, just so I understand that. How many
guys named art do you have employed at Roosevelts?
Speaker 4 (02:05):
That's classified?
Speaker 2 (02:06):
Okay? But well can you all right? Maybe can you?
Is it easy to direct all of them?
Speaker 4 (02:13):
No, that's why John is the creative director. Like hurting kittens.
Speaker 1 (02:19):
Right, Oh that's marvelous. Oh gosh, But talking about your art?
If I would be remiss if I didn't mention for
the first time for the audience, were the second time
for us here talking right now? You ian do this
this thing every once? Just is it just when the
mood strikes you? Or what when you do like custom
(02:40):
portraits for people you.
Speaker 4 (02:42):
Want going to be whimsy? Or do you want me
to tell the truth both? When I so fanciful, feel
like taking your money because I have bills to word.
I got you, so I do. I used to do
those sketch commissions once a month for a long time.
I used to do like would open up like five
(03:04):
to like ten to fifteen slot skets commissions, and I
would do them more when I was freelance. When I
took the job at Roosevelt's full time, they kind of
slowed down when I had when my wife and I
had a son. It slowed down because I don't know
how anyone does anything when you have a child, because
I just don't know how.
Speaker 2 (03:22):
It's I don't know.
Speaker 4 (03:23):
Oh, I went to the movies, you know how did
you go to the movies? But not the point. And
then my wife, unfortunately was out of work for almost
six months there, from the end of last year through
almost like a month ago or a month and a
half ago, and so I was picking them up again
to make some extra money. She don't worry. I could
(03:43):
see your stress. She has a job now she's we're
finally recovering. But I do them, and so now I
do them and like like slots of five because I
like doing it, and I feel like if I don't
do them, people will forget that I exist, and then
I'll lose my life like ranking in the algorithm, and
then no one will know that I exist. So I
(04:04):
do them and they're fun. And sometimes when I end
up doing them, I like the piece so much that
I end up will redraw it digitally and make like
a print out of it, or it becomes like a
jumping off point. It keeps me, it keeps me sharp.
I enjoy it, and I know what you were gonna
say was that you had asked for you finally got one,
and you got a weird al and just I think
(04:26):
a month or two before yours, you had seen that
I did a weird out and it was just, you know,
weird al in the Hawaiian shirt with the accordion, but
you would ask for a very specific one. And while
I love it, it wasn't my favorite to draw, only
because you asked for the fat owl and he's an
all black And it's not that I have a problem
(04:49):
with that. It's just sometimes it's like it's just the
same thing over and over and I try and get
all those details in there, and I feel like I
drew a lot of zip.
Speaker 1 (05:00):
You did draw a lot of zippers, but like I
loved it, so I could tell that you wanted to
put like a fun little stamp on it for yourself,
because you put the ding dong yo on there and
then the whole flying through the air with the hoe.
I think I cackled out loud for like five solid
minutes about the hoe on it.
Speaker 4 (05:20):
You know, it's so weird, the like how certain certain
things resonate and you know, big weird altfan. I you know,
I've known that song in that video specifically forever, and
as I got older, I got really and I know
this doesn't seem like.
Speaker 5 (05:35):
It's going anywhere, but I got really into hockey. And
in the mid nineties, when like ESPN two became a
big thing, they always had what was called NHL Number
two NHL Tonight, and their guy who used to like,
you know, talk about the games after the fact, John
Butcher Gross. He was he was really good at like
(05:58):
squeezing in pop culture stuff. And whenever someone would shoot
the puck and hit the post, John Butchers John Butcher
Gross would always say ding dong, ding dong yo. You know,
when the puck hits the post, it's like a ding
but he would always say ding dong, And I was
just it was so great to always hear that. They're like, oh,
(06:18):
I know that too.
Speaker 4 (06:19):
Oh I'm just like.
Speaker 3 (06:20):
You, but I'm not so Oh my god, but.
Speaker 4 (06:23):
Please don't let me make you think that I didn't
enjoy it drawing weird al It's just there was a
lot of black and I was like, oh my god,
I'm have to do this like so carefully. But it
was a lot of fun to draw on. I really
enjoyed putting the ding dong.
Speaker 1 (06:36):
I thank you, Yes, I appreciate it, like it's outside
of stuff that I've done. It's the only piece of
original art in the house, so it's it's yeah.
Speaker 4 (06:47):
You mean like original because it was hand drawn one
of one or hand painting one of one. You have
original art right behind you, which is original, mass produced
ar Yeah, that's fair or limited edition.
Speaker 1 (06:59):
Yeah, my logo that somebody did for me once that
I had blown up and put on the thing, that's art. Yeah,
there's a bunch of art in here, but yeah, that's
the only thing that it's like, no nobody else has this.
This is the original of the thing. So sure, I
love it so very much and it makes me very happy.
Are we getting ready to talk about potatoes, gentlemen?
Speaker 3 (07:21):
Yeah?
Speaker 2 (07:22):
Okay, I was born right.
Speaker 1 (07:24):
Okay, great, So we start this portion off with some
fun facts about the song. And when we were preparing
for this this evening, Russ and I watched the video
for Addicted to Love by Robert Palmer, and then we
listened to Addicted to Spuds and then we found a
live performance of Addicted to Spuds where weird Al has
(07:46):
a bunch of people in essentially, mister potato head outfits
potato head outfits with nylons, but they're potatoes. It's from
a New Year's Eve thing because you got a bunch
people with confetti and champagne.
Speaker 2 (08:01):
And to put this squarely in the time and place
where it happened. He's introduced by Joe Piscopo.
Speaker 1 (08:07):
So okay, so yeah, so we've got all that going
for it. And then while we were watching that Russ
you literally asked me. You were like, why was there
not a video for this song? Like this seems right
to have a video, And so I said, that's actually
one of my facts. And both of my facts come
from the the annals, Yes, I said, the annals of
(08:29):
the Ask weird Al section of the weirdol website, the
askcal section. So this is a question that occurred at
some point in the nineties. Both of these questions are
from the nineties. Somebody wrote it into weird Al's website.
This is Jeff Quote, no nickname. McLellan of Brownsville, Pennsylvania asks.
Speaker 2 (08:50):
Neighborhood.
Speaker 1 (08:50):
It's true, Hi, Al, I was wondering why you never
released an Addicted to Spuds video. I believe that I
saw a clip from it on your Disney special. If
you were given permission to create a parody of the song,
then why not a video.
Speaker 3 (09:05):
Thanks.
Speaker 2 (09:06):
It's interesting, by the way, because this is before the
couch Potato thing, where Eminem did not allow him.
Speaker 3 (09:11):
To make a video, So apparently weird Al has issues
with potatoes.
Speaker 2 (09:14):
Because right, yeah, I didn't even think about that.
Speaker 1 (09:17):
Here's Al's answer for one thing, Getting permission for an
audio recording and getting permission for a video are two
different things. We had not secured the quote sync rights. Secondly,
we were somewhat limited in our video budget, so we
can't always do as many videos as we'd like from
an album. And perhaps most importantly, I thought that a
(09:39):
video for Addicted to Spuds would essentially be one joke.
And you saw it in the UAHF video.
Speaker 2 (09:45):
Yeah, which is funny because that's what that live performance
really is like. Once you see the ladies in the
Missless potato Head outfits, you're like, all right, well that's that.
Speaker 4 (09:52):
You don't need to Yeah, but that's interesting about the
Like being able to parody a song audio but then
get a video was like another license on top of that.
Speaker 1 (10:02):
Yeah, So what Russ was alluding to was in two
thousand and three on the Poodle Hat album. The opening
track was a parody of Eminem's Lose Yourself called Couch Potato,
which is about watching TV, and Weird Out got the
rights to parody the song, but he did not get
the rights to create a video for it, which sucked
(10:23):
because that was the lead single for that album. So
here we go, having rights issues in two different ways
with songs about potatoes.
Speaker 2 (10:32):
Yeah. I didn't even think about the potato connection.
Speaker 3 (10:35):
Nobody thinks about the potato connection.
Speaker 2 (10:37):
I was gonna say, you should always be watching out
for the potato connection.
Speaker 4 (10:41):
Yeah, that's fair.
Speaker 1 (10:43):
And the other fun fact that I have to contribute
to this is yet another question from the Ascal section
on his website from the nineties. This question was submitted
by Gideon Habercorn, and it is are you addicted to
anything except spuds? And Al's answer was breathing in and out.
(11:07):
I just can't stop.
Speaker 2 (11:10):
Yeah, you always hate to hear that when somebody gets
a typical rock.
Speaker 3 (11:13):
Star that's fairy addicted to hair.
Speaker 4 (11:18):
Okay, okay, So that.
Speaker 1 (11:21):
Was pretty much it. It's like there was not a
lot to be heard or said about the recording of
this song because it was pretty much just kind of
a very straightforward parody. I don't really have any super
fun facts. I think Russ you noticed that it's a
little bit faster than the original.
Speaker 2 (11:36):
But yeah, i'd have to put him side by side,
like i'd throw him an audacity and line him up.
Speaker 4 (11:40):
But like, just what do you mean original?
Speaker 3 (11:44):
Oh the Robert Palmer Addicted to Love?
Speaker 4 (11:46):
Oh, oh, okay, sorry, I do.
Speaker 2 (11:47):
I think the weird now one, for whatever reason, is
like a hair faster.
Speaker 1 (11:51):
He just wanted to get it over with.
Speaker 2 (11:53):
Maybe I don't know. It is one of those songs
where he does I think he does every part in
the song, which a lot of times he doesn't. They'll
like leave out a you know, like a bridge here,
or a second chorus or something to make it like
shorter than the original. But I think he does the
whole song in this. He does, and then for whatever reason,
just spit it up a little bit.
Speaker 1 (12:13):
Yeah, So just get into general conversation about the track,
so you know you will start with you overall?
Speaker 3 (12:21):
What is your what's your take your opinion.
Speaker 1 (12:24):
On Addicted to Spuds? Why did you first want to?
Speaker 4 (12:28):
It's a solid parody if you like music of that error,
you know what this is immediately, and I think that's
you know, that's you got to have that right off
that I you know, I'll be honest, I haven't listened
to this song in a long time, and so today
(12:48):
I think I listened to it on repeat for like
three or four times and or like in a row,
and the lyrics seem to come so easily. They seem
to like, well, I know where that's going, even like
I had like the song was almost brand new to me,
and then I was like, oh, I knew exactly what
(13:09):
he's going to say next, which also leads me to
the there's a whole lot of puns that work for
potatoes in real life.
Speaker 1 (13:19):
Yeah, there really hard.
Speaker 4 (13:20):
Like appealing you know, just appeal peal, but you know,
there was just there was a lot of that, and
I was like, oh, that's very clever. That's very clever.
I get that.
Speaker 1 (13:32):
Yeah, it's like at face value, I guess right, this
song could come across as very one note, right because
it is all just about potatoes. But we had a
conversation on this show on the talking about the last album.
Speaker 3 (13:48):
I Want a New Duck, which is a parody of
I Want a New Drug by Huey.
Speaker 1 (13:51):
Lewis about ducks, right, also very one note, Like this song,
in my mind is like the soul cousin of I
Want a New Duck, because it's a one note kind
of thing about I.
Speaker 4 (14:01):
Want to disagree with that lot about it because so
many of the things that he does or does not
want his duck to do is not a thing that
a duck does or doesn't do. It's like I want
a duck that, like, you know, pays the rent on time,
(14:21):
Like this is about potatoes and only about potatoes and
things that you actually only do with potatoes.
Speaker 3 (14:31):
That's fair, that's fair.
Speaker 4 (14:34):
I have a lot of hard opinions about ridiculous things, apparentlyous.
Speaker 2 (14:42):
What is you don't have to stop and look it up?
What was the thing? The fun fact that was on
the site about addicted I want to do duck and
it was like this song is about how weird aw
wants a duck with more features than the one he
currently has or what was the it was the most
ridiculous wording.
Speaker 1 (14:59):
I love the of it and I'm absolutely going to
find it here we go. Oh, you know what, it's
not even on weird Al's page. It's on the Huey
Lewis page of I Want a New Drug. And it's
absolutely worth revisiting on here because it really, truly is
(15:19):
one of the most ridiculous things.
Speaker 3 (15:20):
So if you go to the Wikipedia page for Huey
Lewis I.
Speaker 1 (15:22):
Want a New Drug, and he's, uh, go down to
where is it? No, where is it on his.
Speaker 2 (15:31):
I'm sorry you don't.
Speaker 4 (15:34):
I'm going to find it while you're searching. I always
thought it was weird to go up in a tangent
of I Want a New Drug. That that was like
at the time when the song came out, they used it,
and I only know this after the fact. They used
to use it in the parade in like Disney World
because it was so catchy, but also at the same
(15:55):
time like it's got the word drug right in there, guys.
Speaker 3 (15:58):
But they they kept doing it and I found it.
Speaker 1 (16:01):
It's on the Wiki fandom page for I Want a
New Drug by Huey Lewis and the News, and it
says in nineteen eighty five, weird Al Yankovic made a
parody of the song called I Want a New Duck
on his third album There to Be stupid. The song
is about Al wanting a new duck with various features
that his previous ducks did not have, so.
Speaker 2 (16:21):
That supports Ian's argument it does.
Speaker 4 (16:24):
Yeah, okay, this, you know, Spuds is only talking about
things that logistically makes sense.
Speaker 2 (16:31):
For potatoes, accepting the potatoes the way they are, yes,
not wanting potatoes with new features.
Speaker 1 (16:37):
Correct standard potatoes just as well, I think, because potato would. Now,
can we all agree that potatoes are inherently more versatile
than ducks?
Speaker 4 (16:49):
Yeah, well, I don't know. I'm not a chef, but
I am a poor man chef. Uh, you could do
a lot with potatoes. I'm sure a culinary expert could
do a lot with a duck too. But a duck
is also alive, and you can like train it, probably
and have it as a companion. And there's more mascots
(17:11):
that use ducks than there are that used potatoes. Off
the tops of my head, there's a college the Oregon Ducks.
There's a flack.
Speaker 3 (17:21):
Yeah, there's a flack.
Speaker 1 (17:22):
But I mean, but we don't use proper names for them,
like mister and missus potato Head.
Speaker 4 (17:31):
Just watched that show The Toys that made Us.
Speaker 1 (17:34):
Oh my god, that's so good.
Speaker 4 (17:36):
Right, and hasbro and they talked about like, I didn't
know that. Mister potato head used to just come with
the pieces and you had to provide the potato the food.
And it came at a time when America was, you know,
not doing well or coming like I think it was
(17:56):
in the forties, right, was it right? I honestly can't
remember the time period. But part of the issue they
had with it was are we basically asking our customers
to spoil their own food at a time when that
is very difficult to do?
Speaker 3 (18:12):
Yes, oh, that's interesting.
Speaker 4 (18:13):
We have gone off the rails.
Speaker 2 (18:15):
No, no, it's all I mean, if one was addicted
to spuds, you would end up in a conversation that
deep about potatoes.
Speaker 1 (18:23):
So yeah. So in the early nineteen forties, Brooklyn born
inventor George Lerner came up with the idea of inserting small,
pronged body and face parts into fruits and vegetables to
create quote a funny face. Man.
Speaker 4 (18:40):
The original box artwork is incredible.
Speaker 6 (18:43):
It's so good, disturbing in a delightful way. Again, mister
potato head. Nineteen fifty two, he first came out and
it was in potatoes and yeah, yeah, oh my gosh,
did you know there were additional care.
Speaker 4 (19:03):
They become additional characters when you put them into different food.
Speaker 1 (19:06):
Yeah, there were different foods. So in the nineteen sixties,
Hasbro introduced the Twoty Fruity Friends Kit, which came with
over sixty pieces for building. Four additional characters, Katie the Carrot,
Kookie the Cucumber, Oscar the Orange, and Pete the Pepper.
Speaker 4 (19:25):
So just leaning into that alliteration.
Speaker 1 (19:27):
Yeah, yeah, yeah, I'm Katie the Carrot. She sounds like
a friend of mine. But yeah, so that's really interesting.
You know, like mister potato Head is just is just marvelous.
But I get with like the money, not money to
spoil potatoes food, Yeah, for the purpose of toy.
Speaker 7 (19:47):
I know.
Speaker 4 (19:48):
After World War Two is when plastics became a thing.
When it was there was a boom with plastics and
different colored plastics. It's the same time that like those
old tube knob radios came out, the old plast stick
like brightly colored old school fifties radios. You know, it
was there was the boom with the boom of Barbie.
(20:09):
But that's when they made the shift of not not
using food of using plastic.
Speaker 3 (20:15):
Yeah, plastic for that.
Speaker 1 (20:19):
So to try and reel it back to the song itself.
I mean, as much as I can, it doesn't really matter.
This is my show. I can do what I want.
Speaker 2 (20:28):
I say. One might argue that all of those things
would have added up to the rise of the potato addiction.
Speaker 1 (20:36):
That's true. We're entirely on topic if we try hard
enough and think about it. One thing I absolutely needed
to mention is a lot of times with weird Al parodies.
You know, you don't get parallels in the in the lyrics,
but you do get a lot of that on this album,
especially Polka Party, because it was kind of rushed.
Speaker 3 (20:59):
A lot of things were kind of done under duress.
Speaker 4 (21:02):
But tell me about that. Wait, why was it?
Speaker 1 (21:05):
Well, so there was a lot on Polka Party that
weird Al was kind of made to do versus wanted
to do.
Speaker 4 (21:15):
Who made him do it? Studio or studio?
Speaker 1 (21:17):
Yeah, So there's there's stuff on here that is just
a whole it's kind of a whole mess. It's all.
It's kind of quick. And then when we get to
the end of this, who I have somebody great to
talk about it? There's a parody near the end of
this album Toothless People, which is a parody of the
(21:38):
song Ruthless People by Mick Jagger, which was the theme
to the movie Ruthless People. Oh, I've got rob on
for that. That's gonna be fun. But anyway, that is
in weird Al circles kind of historically sort of like
everybody's least favorite weird al song.
Speaker 3 (21:56):
But it's kind of grown on me for a couple
of reasons.
Speaker 1 (21:59):
But Weird I did that because everybody thought that that
movie was going to be a hint and then it wasn't,
and then the song wasn't and he'd already gotten Mick
Jagger's permission to do it, and Weird, being weird Alt was.
Speaker 3 (22:12):
Like, well, I guess I gotta do it.
Speaker 1 (22:14):
So he did it, and it's on this album, and
there's just this album came out so quickly after Dare
to Be Stupid that it just did not perform well
commercially as you know the ones before it, So he
took a little break after this one. This was kind
of the like, oh no, has this train sailed kind
of situation.
Speaker 4 (22:35):
I think that ship ship sailed?
Speaker 1 (22:37):
I know, I am I did it on purpose because
Austin Power did that right, that train has sailed. So
one thing that I feel like on this song, to
get back to my point that was like so incredibly intentional,
was if you had to think about the song Addicted
to Love by Robert Palmer, for me, out side of
(23:00):
the chorus, the thing that stands out for me the
most in the song is him delivering the line your
teeth grind right, and the line your teeth grind is
in this song as well, your belly aches, your teeth
grind some tater tops would blow your mind. And he
Al delivers that your teeth grind line the same way
(23:23):
that Robert Palmer does in the original in a completely
different context, but it's that same line.
Speaker 3 (23:30):
And I think that's so smart.
Speaker 2 (23:32):
When I was a kid and I heard this for
the first time, when he does it the first time
in the song, is the baker boiled or French for
ride for ride, Yeah, and I like, I don't know,
it's just little things like that. Like the first time
that I heard that, I was just like, yes, this
is this is gonna work out well for me for
the rest of this song. Yeah.
Speaker 3 (23:52):
So yeah, I mean I was like.
Speaker 2 (23:57):
Mid level Obsessed with Addicted to Love when it came out,
just loved that song so much, and I like, I
might have my Robert Palmer timeline down. I can't remember
if he did power Station, but I think he did
a power station before this record.
Speaker 3 (24:09):
I think so.
Speaker 2 (24:10):
But whenever he had done, like I know for a fact,
like it's some like it hot and what that was
already like, and he had stuff before this that I
like knew of. But when this song hit, I just
like there was so I could not listen to it
enough times in a row. And then this is the
second weird Al album that I bought when it was new, uh,
(24:31):
and I was overjoyed when you know, because sometimes when
you buy a weird Al record, you can look at
the track listing and you can tell what it's going
to be like each like Party in the Cia, right,
you can look at that and go, oh, well obviously right,
And then there's other songs like Couch Potato where you're like, well,
I don't know that's gonna be right. So like looking
at Polka Party, I was like, oh they did this, buds,
(24:51):
I know what that's gonna be, you know. I was
like super super excited about that, so it was like
I couldn't listen to the original enough, and then I
wouldn't say I got sick of it, but like once,
I was listening to other things, because there's always that
like year or so after a song come out before
the weird Al album we come out with it, you know.
So by the time they came out, it was like, oh,
(25:12):
I'm ready to love this song again and it's the
weird Al version. Hooray, you know beautiful.
Speaker 1 (25:17):
It's a beautiful thing. And did you have anything else
to add about the track, because I think it's time
to throw it to ad break unless you had something
else important.
Speaker 4 (25:27):
I mean it now with enough time has passed. It
reminds me of the Disney animated short like the new
Mickey cartoons Potato.
Speaker 1 (25:35):
L Yes, Yes, there's so much that can be done
with potatoes, you guys.
Speaker 3 (25:43):
I mean, I mean that's the point of the song.
Speaker 1 (25:45):
You people mull on that when you listen to these
ads and welcome back on the other side.
Speaker 8 (25:52):
Hey, Jeff, what are we doing?
Speaker 9 (25:54):
Why are you whispering?
Speaker 8 (25:55):
Because all of our devices are constantly listening to us
unless we take massive efforts to put our online privacy
all the details of our lives will be in the
hands of mega corporations.
Speaker 9 (26:04):
Okay, sure, but this is the promo for our podcast.
We need people to be able to hear us this time.
Speaker 8 (26:10):
Why do we need a promo?
Speaker 9 (26:12):
Oh funny you should ask. We're now members of the
Odd Pods media network.
Speaker 8 (26:15):
Are they one of those global conglomerates.
Speaker 9 (26:17):
No, they're just a really awesome podcast network full of
great shows like ours.
Speaker 8 (26:22):
Well, is there anything specific we need to say?
Speaker 9 (26:24):
We should probably tell them what our podcast is about.
Speaker 8 (26:26):
Oh, it's about how the algorithm shapes our lives and
how tech companies profit off our personal information. We dabble
in tech conspiracy theories and talk about how billionaires are
all buttholes.
Speaker 9 (26:36):
I don't think we should say buttholes in the promo.
Speaker 8 (26:39):
Eh, but we already did twice.
Speaker 9 (26:42):
Join us every other Monday for new episodes of suggested
articles a podcast.
Speaker 2 (26:47):
Hey, this is Grebman Brisket Podcast. Join us every Monday
where we talk about the latest trends in barbecue, interviews
with world top pit masters, celebrity.
Speaker 7 (26:55):
Cooks oh like we Man from Jackass, and musicians like
rich Otol.
Speaker 2 (27:00):
So check us out. We do beer reviews, barbecue fails.
So many fires do.
Speaker 8 (27:04):
A lot of people just burn their houses down for
no reason.
Speaker 7 (27:06):
We also talked about cocaine, hippos versus betgators, learn how
to make some tailgate gravy altercations with Texas Rangers people
throw on recent peanut butter cups.
Speaker 2 (27:13):
Yeah.
Speaker 7 (27:14):
So check out Grab the Risk at dot com for
podcast info, viral social media post and so much more,
and we're back.
Speaker 2 (27:23):
I just thought, you get so excited to do that.
Speaker 3 (27:27):
I do so. I figured since we're on the other
side of the ads now.
Speaker 1 (27:32):
And there are so many different types of potato dishes
mentioned in this song, right, it starts with just a
list of potato skins, potato cakes, hash browns, and instant
flakes baked or boiled or french for ride, there's no
kind you haven't tried.
Speaker 3 (27:48):
Let's just what's what's your favorite what's your favorite way
for a potato?
Speaker 4 (27:53):
Hm?
Speaker 1 (27:55):
Do you have one?
Speaker 4 (27:56):
I mean, everyone, shut up. It's French fries, right, it
has to be French ry.
Speaker 1 (27:59):
Okay, well it's you get into that. Then you get
into the whole discussion of like, what's your favorite kind
of French fry?
Speaker 4 (28:05):
Because that opens up the reason, the reason I look,
they're all great. But the reason I say French fries
is because someone all right, okay, they're not healthy, Alright,
that's fine, are great? Is someone going to turn down
French fries? What are the from the age of like
two and a half to like fifteen, what the only
(28:28):
thing kids will eat is you know, there's like five
foods and one of them is French fries. Like they're great. However, yes,
there is a million and one different types of French fries.
Speaker 1 (28:39):
So let's let's open that door. Let's do it. Let's
open that door. We've had discussions about this, both in
various Internet places and amongst ourselves about our favorite kinds
of French fry.
Speaker 4 (28:51):
And for me, wait, wait, are you talking from a
specific place or just a specific style?
Speaker 2 (29:00):
Do you mean do you mean like versus starting with.
Speaker 1 (29:06):
Cut first, and then we can get we can get
more specific, we feel like we need to.
Speaker 3 (29:10):
For me, my cut is curly. I like a curly fry.
Speaker 1 (29:13):
And when I'm talking about curly fry, I'm not talking
about you're just like ooh, kind of loose like arch
looks like a sea curly fry. I'm talking about like
your ring, like like slinky.
Speaker 4 (29:23):
Fry, like you could put them on your feet and
bounce to the moon.
Speaker 1 (29:26):
Right, Yeah, those are my fries. Those are my fries
because when we made curly fries. I don't know if
you notice this, but I keep all of those for myself.
Speaker 4 (29:34):
You do, You're so wait? Does that mean you're an
Arby's person?
Speaker 1 (29:40):
I you know, I don't like much about Arby's outside
of the fries. I would literally I'm the kind of
person where like, we're down our street. We have a
burger King McDonald's and Wendy's and Arby's not too far
from each other in proximity. I would absolutely go get
like a chicken sandwich or something at Wendy's and then
(30:01):
go across the street to Arby's for the fries, and
then go home and make like a weird mishmash meal
out of it.
Speaker 4 (30:08):
That's fair.
Speaker 1 (30:09):
What is your favorite fry cut?
Speaker 4 (30:15):
I love curly fries, I love a good waffle fry.
I'm gonna go shoe string I love shoestring.
Speaker 2 (30:26):
Interesting, and do you have a place to get them
from that you like? I asked, because there's one specific
place I know of that, uh that serves shoe string
fries or I believe they still do.
Speaker 4 (30:40):
Wait, you're saying it like they're kind of a rarity,
Like isn't shoestring just kind of the thin, you know,
for lack of a better place, McDonald's style French fries.
Speaker 2 (30:49):
Oh, no, you know the ones that are even thinner
than that was what I thought shoestring was.
Speaker 4 (30:55):
I don't know that I know a thinner French fries
in that.
Speaker 3 (31:01):
Steak and Shake has like super thin fries.
Speaker 4 (31:05):
Oh you know what? By me, because I know you
guys are in Florida, I'm in New Jersey, and I
know there's some regional things. I don't know where it
dips its fingers in. But uh uh crap, what's it
called smash burger? They really thin shoestring fries.
Speaker 1 (31:24):
They're very much like steak and shake. They're very pretty
much the same kind.
Speaker 10 (31:28):
Of deal.
Speaker 4 (31:32):
McDonald's thickness to steak and Shake or smash burger thickness
somewhere in that world.
Speaker 1 (31:38):
That's okay. So what did you would you turn down
a steak fry?
Speaker 4 (31:45):
No, not a monster you you know, in the world
of French fries, I do, obviously askew towards the thinner
and you know, uh, crinkle cut fantastic. Uh you know,
(32:06):
but I think I skew more towards the thinner ones.
I'm very excited to talk about specific place, which I
know we're just going end up being fast food, but like,
I'm very excited to talk about, like what's your favorite fry?
Speaker 1 (32:19):
Yeah, no, we absolutely can't do that because like, wait, wait, yeah,
what's your favorite?
Speaker 2 (32:25):
I mean there is no one in the discussion for
me outside of Checkers that that's mine. Yeah, I mean,
what's your favorite cut? Well, like, I probably what's funny
is I lean toward the curly cut, like and I
like a steak fry too, but I no one, no
(32:49):
one does fries like Checkers, and.
Speaker 4 (32:52):
So no one touches with that. You saw sometimes you
don't have a lot of Checkers by us anymore, and
they're all in like not so great areas, so they
don't always last, but they're in checkered areas with checkered pasts,
checkered characters. Checkers French fries is like every I love Checkers.
(33:17):
It's so so bad for you. It's probably one of
the worst fast food places for you. And oh my god,
I could not get enough of it Checkers. Oh man, Russ,
So let me ask you. Both quarters and my mouth
are watering.
Speaker 1 (33:35):
So let me ask you about this then, because I
don't know that I've ever eaten at a Checkers or
had food directly from a Checkers.
Speaker 3 (33:45):
We have them here, of them, I've.
Speaker 1 (33:48):
Never had it.
Speaker 4 (33:49):
They Checkers or Rallies by you Checkers.
Speaker 1 (33:53):
We have in the grocery store, though, the Checkers frozen fries,
which we get frequently, and I do them up in
the air fryer, and you like them.
Speaker 2 (34:03):
I do. But the ones that you get from the
actual drive through are like a little thicker that the
season the seasoning, I would argue, is the same, which
is really the draw for it. But yeah, they're like
so what we talked about earlier, the ones that the
ones that come from the frozen section are like thinner
like McDonald's fries, but they have the Checkers seasoning on
(34:26):
them and the yeah yeah, yeah, yeah. But when you
get them from Checkers, they're like, it's don't get I'm
not saying steak fry, but they're like a little thicker
than what you get.
Speaker 10 (34:36):
Yeah, yeah, I think they have more fried around them
because it's probably a My wife and I we like
to cook a lot.
Speaker 4 (34:47):
You know, we're not deep frying french you know, potatoes
or anything in the house, but we'll make French fries
a lot. And then I remember one recipe we did it.
It was, you know, you cut them up and you
season them and you do this. But you it's not
why I'm losing it. It's not It's not baking soda?
Is it? What do you use something that?
Speaker 2 (35:09):
Yeah, don't you. Isn't that what you use for thinking? Answer?
What you?
Speaker 1 (35:11):
What?
Speaker 10 (35:12):
You?
Speaker 2 (35:12):
Because you do a lot of.
Speaker 4 (35:15):
Is it it's something it's not? Uh? Is it? I
don't know if it's baking powder, if it's flour, Oh,
you know what could be corn starch and you add
it to the mixture and it like it like elevates
it to this whole new coating crispy, crunchy, and then
we end up baking them. But it adds its like
(35:37):
whole other level to one.
Speaker 1 (35:40):
Oh.
Speaker 3 (35:41):
Like, I love this and I want it. I want
to make I want it to get.
Speaker 1 (35:45):
To like talking about different like places for for fries
and stuff.
Speaker 2 (35:49):
I think we already talked about.
Speaker 1 (35:51):
Okay, then we talk about that. I feel like I
need to let I can't keep this to myself any long.
Speaker 3 (36:00):
About my baked potatoes.
Speaker 2 (36:03):
Oh yeah, okay, yea once a month.
Speaker 1 (36:07):
The there's a meat shop near our house. And the
last like a butcher, like a butcher, but they're a
meat shop, s h o ppe. They're a meat showp
and they the last Friday of every month. They're special
is bacon wrapped filets filame mignon, right, and it's like
(36:29):
dirt cheap for fu let mignon for like for them, right,
So you gotta call ahead and pre order, and I
always get us our two and then that's our once
a month, like we they they do it on Friday,
and then I think the following Monday, that's what we
have for dinner. It's like our fancy at home dinner.
And I always make a baked potato to go along
with it. So he has totally figured out and mastered
(36:52):
cooking these filets, these bacon rap fulets, and they're perfect.
Speaker 2 (36:55):
I see on the.
Speaker 1 (36:57):
Yeah, they're pure, they're perfect. I make the baked potato
and I have the the painpered chef air fryer. But
I'm sure this would work with any larger size air fryer.
What I do as I take the baked potatoes, you
clean them off, do whatever you do. I coat them
with olive oil and a little like salt and pepper
(37:18):
and like maybe like garlic powder, like if that's what
you want to do, like the skin of it. Right,
So it's in the olive oil on the skin. Poke
a couple holes in it. Put them in the air
fryer on four hundred for about an hour, okay, and
then when it's done, you take them out. You pull
them out with like an oven mid on and you
kind of give them a little like press into a
(37:38):
plate to.
Speaker 4 (37:39):
Like like smash cocking a little bit.
Speaker 1 (37:41):
Yeah, and you fluff up the inside and then you
cut it open and then you do like your whatever
you want to see, you know, flavor butter, you know,
sour cream, cheese, green onion, bacon bits, whatever you want
to do. Like it took me two or three tries,
and I find that it works best with a long,
thin potato versus a fat boy.
Speaker 3 (38:02):
But man's like.
Speaker 2 (38:05):
You ast any baked potato I've had in any restaurant.
Speaker 1 (38:09):
Ever an hour in an air fryer with a little
bit of seasoning on the skin. Like completely changes your world, Like,
because there's nothing worse than cutting into a baked potato
and having it not be as fluffy on the inside
as you want it to be.
Speaker 4 (38:23):
Like that, also when there's nothing, when there's up in there,
when it's just kind of like I'm just eating a starch.
Speaker 1 (38:28):
Yep, yep. And this it is a waste. It is
a waste. It's a waste of good carbs and like,
but I feel like when you get in all that
the olive oil on the seasoning on the outside, it
makes its way into that potato, like while it's cooking
in that air fryer, so it's got a little happening
and then with a little you don't even need to
do all that.
Speaker 3 (38:45):
Much to it to make it kind of fantastic.
Speaker 1 (38:47):
So all this I'll say is an hour in an
air fryer for your baked potatoes.
Speaker 2 (38:52):
People trust me and make it, make it, make it
a little more longer and thin or not that like
shorten stuff.
Speaker 1 (39:00):
I got him really good trained at the grocery store
now to pick the right kind of big potato.
Speaker 2 (39:03):
Yeah, it's my job.
Speaker 4 (39:04):
So yeah, can I talk about a discovery I found? Yes,
I guess the cousin of the potato. The sweet potato.
Speaker 1 (39:12):
Oh started, sweet potato.
Speaker 4 (39:15):
It's a yam. It's not. It's not secondly a potato,
or is it?
Speaker 1 (39:18):
Or it's I will allow it and I will. I'm
gonna just say this first. I love the sweet potato.
When I was a baby, the only baby food I
would eat was the sweet potato baby food, to the
point where my mom took me to the pediatrician and
he was like, ma'am, your baby is orange. What are
you feeding her? And she was like, well, she only
(39:41):
eats sweet potato baby food. And he was like, well,
you're gonna have to feed her something else because you can't.
You have an oompa loompa on your hands right now.
So I was off sweet potato until I was about twelve,
and then I finally had a sweet potato again, and
I was like, mom, where has this been all my life?
Speaker 3 (39:55):
And she goes, I will tell you a story. You
had too much sweet potato.
Speaker 1 (39:58):
So I will a fully allow sweet potato in the
potato discussion.
Speaker 4 (40:02):
So go I. If there's ever a place that offers
like the sweet potato fries, there's always fifty to fifty
where I could always get it. But that's not what
I want to talk about. I learned a really good,
really good recipe for mashed sweet potatoes. So I'm not
a like sweet potato pie Thanksgiving person either.
Speaker 1 (40:27):
It's sweet, we don't need it.
Speaker 4 (40:29):
Okay, So same thing you would do with mashed potato
with a regular potato. You know, you dice, you boil
the water, you dice it up, put it in there.
I always over, I always go over the allotted time
because I want them softer. And the thing I learned
from cooking is always save some of that potato. Reserve
(40:49):
water so when you're kind of mashing it around. But
so you do that, you cook it for as long
as you want. Obviously with sweet potatoes you got to
skin them. Maple syrup in the mashed your potato. Oh
so the recipe that we did was like a hot
honey chicken. So it's like a chicken. It's like a
(41:11):
big chicken breast. Thing. We do a lot of, like
Hello Fresh, so we have these like memory, these like
recipes like locked and loaded. Now, but the chicken, you know,
all I want is fried chicken. But the way we
do it, it's like panco bread crumbs and you know,
you coat it and then you just bake it and
then there's like honey on top of it, mixed with
a crush reread pepper. Take some of that crushed red pepper.
(41:37):
So after you mashed your potatoes, your your sweet potatoes,
you can put a little butter in there if you want,
but you sprinkle some crush red pepper and as generous
as you want. You know, it's not like drowning pancakes
or waffles and syrup. But you add like maybe two
tablespoons and like, if you're doing potatoes for the two
(42:00):
of you, maybe it's like two because sweet potatoes is
usually bigger. Maybe it's two potatoes. Maybe it's three potatoes.
Manning how hungry you are likely too because they're big.
But you could put like two to three tablespoons of
just syrup. I you know, I've never tried it with
like missus butterworts, and I'm not knocking Missus butterworts, but
(42:20):
I've only done it with like, you know, the real
maple syrup stuff, and oh man, it just it sets
it off and it's wonderful. So if you're a fan
of mashed potatoes, if you're a fan of sweet potatoes.
Make just make the mashed potatoes with it, and just
you don't have to do the crush roid pepper. It's
not necessary. But that, uh, the syrup, it's delicious.
Speaker 2 (42:45):
I bet I'm not even a huge pepper guy of
any kind, But I bet that does really like help
it out like, I bet it.
Speaker 4 (42:52):
Give I love when it adds heat for flavor. I
don't like when it adds heat for the sake. He
can write they don't care about that. It's not interesting
or tastes good to I couldn't agree more.
Speaker 3 (43:06):
Yeah, that's beautiful.
Speaker 1 (43:09):
I love them. I feel like weird now would be
proud of this conversation about potatoes.
Speaker 2 (43:13):
Anyone who wrote all those lyrics has to have a
certain amount of feeling about potatoes.
Speaker 3 (43:18):
Yeah.
Speaker 4 (43:18):
Well, and he's now he's vegan. Yeah, so he probably
eats a lot of potatoes.
Speaker 1 (43:23):
I bet he does. I bet he does. He might
be addicted to spuds. Dare I say addicted?
Speaker 2 (43:30):
Maybe that's what the sequel will be about.
Speaker 3 (43:32):
Oh maybe interesting. That's really interesting.
Speaker 2 (43:38):
So some years long spout addiction.
Speaker 3 (43:40):
Oh my god, it's just dangerous now right, Well, what.
Speaker 2 (43:44):
Do you expect people to hang out with Poka parties.
Speaker 3 (43:46):
And they're going to get addicted to sputs.
Speaker 1 (43:49):
I feel like we're at the point where it's probably
makes sense for us to give this, uh, this good
old song a rating on a scale of one to
twenty seven and send this episode off into the the
buttery sunset of the Potato.
Speaker 3 (44:06):
So I'll go first.
Speaker 1 (44:10):
I think I've liked both tracks on this album so far,
one to twenty seven. This one, I don't like it
as much as Doggy Dog, which we just talked about.
Speaker 3 (44:22):
And I mean living with it.
Speaker 4 (44:24):
I forgot that song, Yeah, I forgot. And I'm a
huge Talking Heads fan.
Speaker 2 (44:30):
Guys.
Speaker 1 (44:30):
It's such a great, so great, it's so great. I'm
going to give a date to Dyspud to twenty two
out of twenty seven, not because I think there's anything
wrong with it, but because I like the two tracks
that come before it more. And I'm trying to give
myself some wiggle room because I have to be on
(44:51):
all of these episodes.
Speaker 2 (44:53):
So all right, I'll go because that way our guests
can go last. So I'm going to in a little
bit lower than you, but I have a specific reason
in both of my reasons are unfair I'm going to
give it a twenty out of twenty seven, and because
I like the overall production and the vocal performance way
(45:13):
more on Living with the Hernia than I do on this. Okay,
It's like I say, I listened to the original religiously
when it came out, and the production on this is
like just low bar enough from the original that like
that always bothered me. And also I think that he
like Living with the Hernia. I think he's making a
(45:34):
definite effort to sound more like James Brown, whereas here
he's just doing like a thicker al voice, so he's
not other than the pronunciation of the couple of words.
I don't think he's like trying to sound like Robert Palmer.
That's fair and well, yeah, but the reason why I'm
coming up with this is unfair because I'm comparing it
to a different difference. But yeah, so for me, you know,
(45:57):
this production is a huge thing for me. And then
from even worse on is where he got I think,
a lot better at the well over on the band,
got a lot better at at nailing the production of everything.
And I think that's also when he put a lot
more into the whole performances but on this record there
is an example of him. They're being better production and
(46:20):
more in a better vocal performance.
Speaker 1 (46:22):
Agree.
Speaker 2 (46:22):
So that's why I would throw this down at twenty
out of twenty seven.
Speaker 4 (46:25):
I like it, so your last it just gets a
thirty out of twenty seven because it's about potatoes and
I love potatoes.
Speaker 3 (46:34):
I love it's a great answer.
Speaker 1 (46:36):
That's a good it's got the potato.
Speaker 4 (46:38):
Curve to it, don't I don't know all them fancy
terms like production, and I have terrible rhythm. And you
know if someone says, oh, hummet and I have to
hum a song and be like did I don't know
what you just did? Well, whatever you did is not music.
So I know what it sounds like in my head,
(46:59):
but I can't tell you if it's good bed or otherwise.
I like potatoes, meat and potatoes.
Speaker 1 (47:06):
Guy, it's beautiful. I think that's that's that's wonderful. That's
a great sentiment.
Speaker 4 (47:12):
I was excited when you when you gave me this song,
and I was like, oh, well, I love potatoes, so
how am I not going to enjoy this?
Speaker 1 (47:22):
That's marvelous.
Speaker 3 (47:23):
That's fantastic.
Speaker 1 (47:25):
Usually at this point, like I don't know if you
have anything that you want to promote or tell people
to go check out other than you know, your art
or any you know all that stuff.
Speaker 3 (47:36):
You have the opportunity here to do that. I'll throw
a link to your Etsy store in the show notes.
Speaker 4 (47:41):
Everybody love everybody. That's it. Everybody love everybody.
Speaker 1 (47:45):
That's it.
Speaker 4 (47:45):
That's what I'm promoting.
Speaker 2 (47:47):
I like that everyone love everyone. And potatoes can we
have that.
Speaker 4 (47:53):
Potatoes are are within everyone, but but save something for me.
Speaker 3 (47:59):
I think that's the perfect note to end this on.
Speaker 1 (48:01):
So for everybody here, Ian, thank you so much for
being with us again today. Russ, thank you for rolling
your way in here.
Speaker 2 (48:07):
It's literally I know.
Speaker 1 (48:10):
And we'll come back at you again next time, hopefully
with another cool episode. I know it'll be cool. I
know it's gonna be awesome because it's I think it's
one of those days. So yeah, that is and all right,
So yeah, love everyone to be awesome to everyone, and
stay weird.
Speaker 4 (48:28):
Thank you, guys, Yes, thank you,
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