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Join us on a flavorful journey through Pennsylvania, where every meal tells a story and every dish holds a secret.

Our discussions take a playful turn as we compare the culinary landscapes of South Central and Western Pennsylvania, showcasing how a humble dish like pigs in a blanket reveals the quirky nuances of local culture. From chicken corn soup that turned into a contest-winning marvel to weekend chili cook-offs, we share stories that highlight our love for cooking and family traditions. Our kitchens become stages for culinary rivalry, whether we're making lumpy gravy with a side of laughter or perfecting our prized smoked meats. These cherished memories are more than recipes—they're snapshots of love, shared with those we hold dear.

As we reminisce about the best subs and hoagies, ponder the impact of fast food culture, and salute the Waffle House's festive spirit, we invite you along on a nostalgic trip down memory lane. Our conversation blends personal anecdotes with broader cultural reflections, offering a delicious blend of humor and heart. We wrap up with a light-hearted nod to self-acceptance and a charming quote from Leslie Jordan, reminding us that every 'garbage can has its lid.' So, pull up a chair at our table and savor the stories that make food not just a necessity, but a delightful part of life.

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Episode Transcript

Speaker 1 (00:00):
All right, so this is episode six already, babe.

Speaker 2 (00:05):
That's hard to believe.

Speaker 1 (00:06):
I know Time flies when you're having so much fun.

Speaker 2 (00:11):
It's just crazy how much I mean it's.
It's been a wild ride alreadyJust a couple episodes.

Speaker 1 (00:16):
Yeah, it has so yeah, I'm ready.
And uh, so one of the thingsthat we happen to work into
every single episode, whetheryou want to hear about it or not
, is Food.

Speaker 2 (00:30):
Yeah, food I mean we've always talked about it
Every place that we get,everything that we talk about, I
always reference back to food.
I mean, of course I have awhole joke.
One of my biggest, longestjokes is all the different
things of how food incorporatesinto my life.

Speaker 1 (00:46):
Yeah.

Speaker 2 (00:47):
Food parables.
You know sugar pies, all thatstuff, but no, but I'm saying
like, so obviously I incorporateit into everything.
In every story I tell, I thinkabout every trip that we take.
Every single time that I leavethe house, I spend the majority
of my day thinking about food,Like if it's not work.

Speaker 1 (01:10):
You heard that guys eat food, not me.

Speaker 2 (01:14):
No, of course I think about what I'm going to eat.
I, before I eat.
I have spent probably fourhours of debating in my head
going back and forth about whatto eat, what not to eat.
All that what I'm looking for.
It becomes everything it's it's.
It's actually ridiculous.
It's probably a littleborderline psychotic.

(01:35):
Because, like, just for example, when I go, when we go to eat
places, I can't, I get analysis,paralysis when it comes to food
and I can't decide.
So it's like I can't, my braincan't say, we will come back
here again.
So it's like how can you geteverything that this place

(01:57):
offers Right?

Speaker 1 (02:00):
So there's a cure for all this food noise and it's
called glp1 and I'm on it.
Full disclosure um I know, butI like it no, no, but what I'm
saying is that now you probablythat's lessened a little bit,
because you order what you want,I order what want, and then you

(02:24):
get half or three quarters ofmine plus whatever you want and
you like stuff that I like.

Speaker 2 (02:29):
So yeah, we like very seldom Do you order something
that I don't really care for.
For example, though, that stuffthat you got that, or something
that had avocado on it.
What was it?
A wrap?

Speaker 1 (02:41):
Yeah, I'm not a big fan of avocado.

Speaker 2 (02:43):
I mean, I like avocados, I love guacamole, I
like avocados, but I don't likethem on sandwiches.
I don't like mushy texture onmy sandwich.
I like crisp.

Speaker 1 (02:55):
Crunch.
So before we get into that, Ido want to do a real quick
callback To the last episode.
We are starting to get fan mail, babe really yeah, we are um.
So, uh, they like the episode,they like what we're doing.
Um, there's a couple spammersthat want to help us oh well, of

(03:18):
course edit our stuff.
But what I'm saying is I'm stilllearning, so I don't know how
to respond back to the fan mailthat we're getting yet.
So just know that we see it, orI see it, and tell Scott about
it, so we hear you, thank you,and thank you for the reviews on

(03:40):
you know all the apps and shoutout to whoever's in Louisiana
listening.

Speaker 2 (03:44):
We haven't figured that one out, but shout out to
you because you're a frequentlistener yeah, whoever's in
louisiana or bouncing out oflouisiana, we see I don't think
it's a vpn, because it'sconsistently in the louisiana
area.
Usually if it's a vpn, it'slike over the place, so we would
have random ones, butregardless.

Speaker 1 (04:05):
I'm with you, but so you were talking about
sandwiches.

Speaker 2 (04:11):
I sure was.

Speaker 1 (04:15):
And you said that you like a crunch on your sandwich.
So we're going to go down allthe food rabbit holes today, but
there's a slight chronological.
Did I say that right?

Speaker 2 (04:23):
Chronology.

Speaker 1 (04:24):
Chronology to it.
So I want to start with likekind of you're from what would
you say south centralpennsylvania?
South central pennsylvaniarepresent and I'm from greater
southeast pittsburgh.
Just kidding, I'm fromjohnstown right, which is
western pennsy.

(04:44):
It's right in the heart ofWestern Pennsylvania Right.
Because it's like in the middle.

Speaker 2 (04:49):
It's like you know what I mean.
It's definitely WesternPennsylvania.
I always say you know.
So if you travel from where youknow, from where I'm from, like
Franklin County, pennsylvania,chambersburg, waynesboro, that
area, and you're driving tojohnstown, I assume you're
taking 30.
But once you cross the mountain, once you cross down into

(05:13):
breezewood that I call thatmountain, like sidling hill, the
great cultural divide, becausethat's where it's no longer part
of, like the mid-atlanticregion.
It becomes the midwest andwestern pennsylvania.
I lump in with the midwestbecause they have much more in
common with you know, like ohio,indiana yeah, you know like

(05:35):
what would you consider likemidwest, because they just in
their attitude, in the way thatthey talk and, more importantly,
the foods that they eat that'sexactly it, because it's crazy.
You can take a two-hour drivefrom you.
Know where I'm from tojohnstown and immediately you
see things that people you mighthave heard about it because

(05:56):
there is a little bit ofcrossover.
Certain things like obviously Inever heard a pig in a blanket,
as what people in Johnstown?
Which is a cabbage roll?

Speaker 1 (06:08):
Yeah, and that's the one of the biggest things that I
got made fun of for when I wasyounger, when I left Cambria
County and went to FranklinCounty and made friends.
You know, part of that iscooking and the one day I'd made
the comment that it was goingto take me all day to make pigs
in the blanket and they thoughtwhat you thought that it was a

(06:31):
hot dog wrapped in a bisquickbiscuit.

Speaker 2 (06:35):
Yeah, what pillsbury.

Speaker 1 (06:37):
It does take me all day to do that too, but that's
because I'm a perfectionist.
Those are delicious.
They are, I'll be honest.

Speaker 2 (06:42):
They're my more favorite pig in a blanket yeah
we're having a tournament ofpigs in a blanket Hot dog and a
fucking crescent roll wins everytime, but I do like the regular
pigs though.

Speaker 1 (06:53):
Right, and if you're not familiar with what a pig in
the blanket is, it's Polish, orthat region Hungarian, and the
official name is Hlupki,depending on which language
you're using Hlupki there'sHlupki, not to be confused with
Hlusky, which is just which isdelicious, fried cabbage and

(07:16):
noodles probably if I waspicking foods that I never had
before until I came up here.

Speaker 2 (07:25):
Hushki is definitely, I mean, at the top of the list.
It's just fried cabbage andnoodles and it's delicious.

Speaker 1 (07:33):
There are two camps of thought on whether or not
there's also fried onion inthere I mean, I can go either
way.

Speaker 2 (07:38):
Yeah, I don't get angry I don't get angry at
either way but um.

Speaker 1 (07:42):
But a pig in the blanket or a halupki is um.
It's hamburger sausage, ifyou're a traditionalist I would
like it with sausage but, um,some of them put lamb in it, um,
but so it's a mixture of meatsand cooked rice and seasoning
garlic.

(08:03):
Garlic is everything.
You'll never, I'll, never, Idon't.
I think I put garlic in mycheesecake, I'm not sure.
Um, but so um.
And then you roll all of thatup into a cabbage leaf and tuck
the ends in and it looks like alittle cute little it's a
cabbage roll.
Yeah, it's a cabbage roll andthen you cook it in the oven in

(08:26):
like a tomato based sauce Now,my mom's pigs are, according to
friends and family, the bestones around and she uses ketchup
and sauerkraut and that is it,and garlic powder, salt and
pepper.
Um, so that's her secret.
Oops, um, um, I got to carrythe tradition, but anyway.

(08:49):
So, um, that's, the kind offoods that I grew up on in
Western Pennsylvania was what wecall hunky foods, which are, um
, you know, hunky is where honkycame from, actually, but it
actually, but it really meansEastern European.

Speaker 2 (09:07):
I just want to say that the best, though, is when
you go to a family function andthere's speaking of holishki,
and there'll be five differentvarieties of holishki.

Speaker 1 (09:17):
Yes.

Speaker 2 (09:18):
That's the best, because then you're trying
different ones and you know,honestly, there's so many
different ways you can gobecause there's so many
variations of noodle that youcan have.
Yeah, that's where the realdifference comes in yeah, is the
ratio and the kind of noodle,because you have skinny noodles,
wide noodles, I've seen it allhomemade noodles.
You see it all sorts of waysand there's nothing better than

(09:39):
showing up.

Speaker 1 (09:40):
And there's five different kinds of alishki yeah,
absolutely, and we're gonnahave to like bat this back and
forth because I don't want tolose track of some, but I don't
want to go down the pennsylvaniawestern tangent when you talk
about variety.

Speaker 2 (09:53):
One of the things that I had never heard of until
I went over to franklin countywas chicken corn soup chicken
corn soup, which more comesbecause franklin county, because
it does sit in the centralportion of pennsylvania, has
access, easy access, withoutcrossing the mountains, to get
to all of like easternpennsylvania, like the dutch
country, right, so it's like youknow a lot of those foods.

(10:15):
So you get this, in particularthis like mix of german, penn,
pennsylvania, dutch cooking,some Western Pennsylvania
influence and then also somelike what I would call
mid-Atlantic influence in thecuisine there, as if Franklin
County has its own cuisine.

Speaker 1 (10:36):
I mean it kind of does though Every place, does
though Every place is a blend ofthe places around them.
Yeah.

Speaker 2 (10:42):
And I mean that's what makes food great.
But food is also, like a greatrepresentation of a culture, of
a certain area that's absolutely.
That's why it's important to,like me, is you get a feel for,
and especially like, if you stopat places and we always try to
do this when we're travelingwhen you stop at places that are

(11:04):
unique to that area, then youget a feel for not only the food
but the people what's happening?
There's nothing better than toslide into a place like that.
You get the total vibe of likethe town or whatever.

Speaker 1 (11:19):
Yeah, we used to have .
They were called old-fashionedbargain days way back in the day
, like in the 80s, and I justremember all of the church
ladies would each gang up intheir church basements.

Speaker 2 (11:32):
Wasn't that special.

Speaker 1 (11:35):
And all the moms would get together in the
kitchens with the grandmas andeveryone would have their own
booth at the old fashionedbargain days with all the
Eastern European foods.
There's a lot of Polish, a lotof Greek folks in Johnstown, a
lot of Hungarians.

Speaker 2 (11:52):
A lot of ethnic whites.

Speaker 1 (11:54):
Yeah Again, eastern European Right, that's exactly
right yeah.

Speaker 2 (11:59):
You don't get that breakdown Like once you cross
over into certain other areas,you're just white.

Speaker 1 (12:04):
Right.

Speaker 2 (12:04):
There's no break.
They're like oh, they're that,they're that.
I'm well italians, but they'retheir own thing yeah, but like
up here there's like peoplethere's.
Like you know, I never heard ofa slovak club or a polish
national alliance or some shitlike that.

Speaker 1 (12:20):
That sounds like hitler camp but really it's just
a place to get really cheapbeer and hang out with some cool
people, like a bfw or somethinglike that.
But I'm just saying likethere's no reference to any like
eastern european thing, there'sno like hungarian national
association no, I didn't have totake a note of alliance to join
the pna, although I do have alot of polish blood in me, so I

(12:44):
am one of the OG.
No, I'm joking.

Speaker 2 (12:46):
No, but I'm just saying there's no breakdown of
like.
There's much more, like yousaid, eastern European influence
here in the terms of likeethnic, like Slavic stuff,
polish stuff, greek stuff,whatever.

Speaker 1 (13:00):
Yes, and like I just Italians.
Well, so the other thing thatthey all got together and made,
so we talked about halupki,which was always on the menu,
halushki is always on the menu,um gobs, which crack me up,
because if you go east of the,the mountain there saddling hill

(13:21):
, then you're gonna hear themcall it whoopee passies.

Speaker 2 (13:24):
Right, because that's the like Amish influence,
that's where that all comes from, like Pennsylvania, dutch
country which is also known asthe Pretzel Belt or the snack
capital of the world.

Speaker 1 (13:40):
The world?
No, it is I mean you're talking, it's every snack, and we
talked about that a little bitin the first episode.
We sure did, but we forgot tomention the candy companies too,
because you've got like Right.

Speaker 2 (13:50):
You got like Hershey's, boyer's.

Speaker 1 (13:54):
Remember when we took a drive in that one town.

Speaker 2 (13:59):
It was in Elizabeth Town.
It's the Dove Chocolate Plant.

Speaker 1 (14:01):
Yes, when we drove into the town, we kept sniffing
chocolate.
Yeah, the whole town smellslike chocolate it was amazing.
It was so crazy.
I've never experienced anythinglike that in my life.

Speaker 2 (14:13):
It smelled like it smelled like how you would
imagine hershey smelled at onepoint in time right it doesn't
anymore because they're.

Speaker 1 (14:20):
It's like because they're a more modern plus, it
just sits like away from stuff.

Speaker 2 (14:26):
Yeah and for sure, and yeah and that, but you in
elizabeth town, that was amazingbecause we're like what is that
smell?
Yeah, is that chocolate it is.
And then we looked it up andboom, there you have it.
Yeah, but it's funny.
I also want to go back to youmentioned chicken corn soup,
which so not only do I love food, but you also know that I love

(14:49):
to cook food.

Speaker 1 (14:50):
Yes.

Speaker 2 (14:50):
Like I spend you know I obsess over it, always have,
and.
But I remember the first thingnow, obviously I had made things
eggs, stuff like that but thefirst thing that I ever tried to
make like on my own, where itwas my idea to be like I want to
make this thing, was chick.

(15:12):
I mean, I wanted to makechicken corn soup because we had
a recipe in school, because wewere doing like I don't know, I
don't remember like in home ecor whatever.
No, this was elementary schooloh, wow we were just doing it,
you.
You were encouraged to go homeand make like something with
your parents, but it was like Ithink it was like I don't know
if it was a Thanksgiving thingor what it was but I picked
chicken corn soup and of courseI didn't want my mom to help me.

(15:35):
So I was like I'm doing it onmy own and that was the first
thing that I made.
And then I continued to makethat and it became award winning
.

Speaker 1 (15:43):
So award winning.

Speaker 2 (15:44):
No, it did.
It won an award in the soupcook-off.

Speaker 1 (15:48):
I went third place in a chili cook-off at work one
time.
I also won Because I used yoursmoked meat in the recipe.

Speaker 2 (15:56):
I also won a baking contest one time with Grandma's
monkey bread.

Speaker 1 (16:00):
Grandma made it.

Speaker 2 (16:01):
No, I made it, but it was her recipe.
Oh, it was her recipe, yeah.

Speaker 1 (16:08):
I, grandma made it.
No, I made it, but it was herrecipe.
Yeah, I love that, but um, soyour chicken corn soup again
with the variations.
Do you put hard boiled eggs inyour chicken corn soup?

Speaker 2 (16:16):
well, here's the thing is I used to not to, but
then, when I tried it, I love itso much that I put them in
there now yeah mine is fully.
I call mine fully loaded chickencorn soup Because it's chicken
corn obviously rivels.
I put a little carrot andcelery I mean a little carrot,
celery and onion in there.
I put hard-boiled egg so it'slike fully loaded Some chicken.

(16:43):
That's the thing.
Is you talk about variations?
Yeah, it could be just straightchicken and corn.
I like them all, I'd eat any ofthem.
That and a pork patty?
Yeah, buddy, yeah, um.
But speaking of sausage, let'stalk about when we got so, when
we first got together.

(17:03):
I'm not going to talk about thefirst dinner that I made you,
but it was a pretty good one.

Speaker 1 (17:07):
It was Well.
It was the first time that I donot like green beans.

Speaker 2 (17:11):
I don't care for them .

Speaker 1 (17:13):
I fried the green beans, yes, fried in olive oil,
and I think you added almond orgarlic too.

Speaker 2 (17:18):
Garlic almond and onion actually.

Speaker 1 (17:22):
So that's the only way I like green beans now,
because I really don't like themanymore.

Speaker 2 (17:25):
Yeah, fried green beans are delicious.

Speaker 1 (17:28):
But sausage.

Speaker 2 (17:29):
But sausage, yeah.
So just two funny stories.
She tried to make she talked upthis sausage, she talked up all
this sausage gravy all weekwhen we first got together and
then finally we had it like aweek later, and when she made it
it was lumpy and everybody'slike this is lumpy gravy.

Speaker 1 (17:48):
I mean, I have never lived that down in 16 years.

Speaker 2 (17:51):
Not lived it down.
I mean you have because Ihaven't even brought it up in
like 10.

Speaker 1 (17:55):
No, but every time we see Jimbo, he brings it up to
whoever we're with.

Speaker 2 (17:59):
Well then, also he brings up another sausage story,
which is the time we're talkingabout a friend of mine.
And we always have, you know,cookouts, parties, barbecues,
whatever, and we always, youknow, go over the top on food,
way over the top.

Speaker 1 (18:15):
Way over the top.

Speaker 2 (18:16):
Make way too much, make way too many things, but
regardless, we become known forhaving like a full spread at our
events, and most of it we cookourselves.

Speaker 1 (18:24):
We do, yeah, like I a full spread at our events, and
most of it we cook ourselves.
We do, yeah, like I'm notsaying people never bring
anything.
People always contribute, butwe're just control freaks and we
love to cook, so we do most ofthe food.

Speaker 2 (18:34):
Right and she made these sausage balls that she
makes with like Bisquick sausageand they're good Cheese and she
made them and I tried them andI like, was like I can make
these better.
And then I took it and I threwit in the trash.
I've never lived that down.

Speaker 1 (18:54):
Because his anger was misdirected.
It had nothing to do with thesausage bowl, and he can't make
better sausage bowls than me.
I've come up with newvariations.
Oh that's a good idea.
We need to have a cook off onetime where you and I make
something and have people comejudge us and my brother can get
on on well, that's.

Speaker 2 (19:13):
The other thing, too, is we are blessed oh, all,
right, yeah, now there's alsolots of things that like we've
gotten into, like, since you andI've gotten together, like I've
gotten into smoking meats.
Uh, I, he got me my firstsmoker.

(19:33):
Did your parents give me myfirst one?
Did you give me my first?
I think my parents got you thefirst your very first one, yeah,
and then we um, I you know,then I just kind of became
famous for my barbecue.

Speaker 1 (19:45):
Yeah, yeah, I mean in the family and friends.

Speaker 2 (19:48):
is what I'm saying?
Not famous, but I'm just sayinglike when people come to our
house, they expect that I'mgoing to be smoking something
that's exactly right.
Yeah, and so it's like you know, that's become like kind of a
passion of mine.

Speaker 1 (20:02):
I got my brother into it, yeah, and that's what I was
going to say is we're actuallyvery blessed to come from
families who have really amazingcooks.
Yeah, yeah, I mean sure, Forsure.

Speaker 2 (20:14):
I mean, a big part of where I learned a lot of stuff
is was, you know, watchingcooking with my grandma, read
Cause she always like she waslike an old hillbilly cook.
You know what I mean?
Good stuff.

Speaker 1 (20:26):
I love that you said that Butter cast iron fire.

Speaker 2 (20:31):
No.

Speaker 1 (20:31):
No, because I think that's where you got your.
So I tease Scott a lot becausehe has a preference for what I
refer to as old people meals andone of his favorite old people
meals is fried spam and hominy.
And I had never even heard ofhominy, I didn't even know what

(20:52):
that was.

Speaker 2 (20:52):
But yeah, but that was a meal that I grew up eating
.
That came more from my mom.
My grandma didn't eat spam andhominy but, like the old lady,
food I would say probably camefrom Grandma Fliggle Myrna Mom,
all that side of the family.
Because there's a bunch of oldladies on that side of the
family.
You know what I mean.

Speaker 1 (21:11):
And I don't mean that in a bad way, no, not in a bad
way, but they all make that oldschool like just very
traditional whatever they grewup with, and we both come from
families who very muchincorporate food into their
events, as I'm sure a lot ofpeople do.
Um, that are you know in ourgeneration that so we were.
Every time we were around eachother, somebody was cooking or

(21:36):
baking or doing something likein that in the kitchen you know,
just well, even down to thesnacks.

Speaker 2 (21:43):
The love of snacks that I have comes from my
grandma.
Well, my grandma was a snackpusher.

Speaker 1 (21:50):
My grandma read yeah, what am I doing?

Speaker 2 (21:53):
right now, smoking cigarettes, drinking coffee?
No, I'm not right now, but I'mjust smoking cigarettes,
drinking coffee and eatingpotato chips and pretzels while
you read or watch TV Right, justfucking bullshit.

Speaker 1 (22:07):
Yeah, my mom's was popcorn and so obviously I came
into the world before themicrowave and so my mom made
popcorn on the stove thetraditional way, which I still
love to do.
We've had air poppers, we domicrowave popcorn every once in
a while, but I love to makestovetop popcorn in a skillet

(22:28):
with some oil and do it that way, and she made it like every
night so yeah, so like.

Speaker 2 (22:36):
well, grandma then passed her love of chips and
pretzels and stuff.
Well, like again, we come from,where you have so much variety,
so many choices of the bestsnacks in the world, and back
then they weren't everywhere, uswasn't national.

Speaker 1 (22:51):
Right Us was.
You know what I mean.

Speaker 2 (22:52):
You had what your locals yeah, yeah, you could get
from like a little, probably acouple hundred mile radius from
like where you live.
But that was about it, and soyou had martin's then.
No, we ate gibbles, nibble.
I mean, we ate martin's too.

Speaker 1 (23:13):
We mixed it up we weren't a one chip family.
We didn't.
We weren't the love for sure,and I still do.

Speaker 2 (23:16):
It's like how I eat pizza I get.
I don't want the same thingevery time.

Speaker 1 (23:22):
He's so DEI on snacks that his favorite snacks are
wrap snacks.

Speaker 2 (23:29):
But what I was going to say, though, was dad then
loved chips.
So when we were kids, we just awhole big bag.
We would crush bags of chips.

Speaker 1 (23:37):
Yeah.

Speaker 2 (23:38):
Like regularly.

Speaker 1 (23:40):
Well, oh, whole big bags.
That's a good time to bring upthe fact that my grandfather on
my mom's side was a Tasty Cakedriver.

Speaker 2 (23:49):
Tasty Cake, another great Pennsylvania tree.

Speaker 1 (23:51):
Yeah, he owned his own Tasty Cake route, and so I
grew up literally living off ofTasty Cakes, literally, you know
, and that's why we're both fat.
Right, that's exactly it.

Speaker 2 (24:03):
Not Tasty Cakes for me, but other stuff.

Speaker 1 (24:05):
Right, his snacks, my snacks, and we both come from
food-pushing families, and yourgrandmother lived during the
Depression right, oh yeah, it'sdefinitely.

Speaker 2 (24:17):
People that are grandparents were in the
Depression, the grandchildren ofDepression.

Speaker 1 (24:20):
Families are food pushers, are food pushers?

Speaker 2 (24:23):
Well, they get food pushed on them is what I'm
saying.

Speaker 1 (24:26):
Yeah.

Speaker 2 (24:26):
Because aren't necessarily food pushers, but
they come from food pushersright so that when you're
visiting your grandparentsgrowing up, if you're the
grandchild of a depressionfamily, eat, eat, right that
generation is like, you know,right, which is why, well, also,

(24:46):
we live through the explosionof fast food.
So if you're born from like, say, say, 75, to like 85, that's
the explosion of, like, all thedifferent varieties everywhere
of fast food.
Right, fast food begins, likein the 60s and 70s, but it
becomes huge in the 1980s, right, right, you know what I mean.

(25:10):
Like that's when it explodes,because the explosion of
television, that's really whatit has to do with the explosion
of television and advertising.
Advertising Leads to this hugeboom in well, not only, but like
fast food, but like chainrestaurants, like this food
culture.

Speaker 1 (25:25):
Well, you found out a fun fact today that ties right
into that, about the first evercommercial.

Speaker 2 (25:32):
Yeah, burger King was the first people commercial.
Yeah, burger King was the firstpeople, first person.
Burger King was the firstcompany to advertise a sandwich
on television.

Speaker 1 (25:43):
There you have it, folks.

Speaker 2 (25:44):
And there you go.
That's it In the 1960s actually.
We're going to educate you Backwhen they were Insta-Burger
King.

Speaker 1 (25:51):
It's not just about Scott and I and you listening to
our stories.
We like to throw in some actualfacts.

Speaker 2 (25:58):
Well, because I love obviously, like I love the show,
I love food shows, this is agood time to talk about that.
So not only do I, but not onlydo I love food shows in the
sense of like diners, drive-insand dives, which we've visited,
many of those.

Speaker 1 (26:11):
Yes, which we've visited.
Many of those yes.

Speaker 2 (26:13):
We do a lot of food tour.
We don't specifically do foodtourism, but anytime we're going
someplace, I am on.
I'm finding every restaurantthat's ever been on TV, because
I'm going to pick the one that Iwant to go to or whatever
multiple whatever.

Speaker 1 (26:27):
So if you're keeping up with our historic episodes,
our dream tourism packageincludes food, music, a good
murder and some paranormal shitgoing on.

Speaker 2 (26:43):
Yeah, this is all exactly every trip we've ever
taken is the subjects that we'retalking about.

Speaker 1 (26:47):
Yeah, and now comedy.
We're now Larry and comedy.
Do you know what I?

Speaker 2 (26:51):
just remembered the name of that convenience store
in Ohio Pettit's.

Speaker 1 (26:55):
Pettit's.

Speaker 2 (26:57):
And the only reason we're bringing this up again is
because the other day we weretrying to think of this and I
could not I mean, for the lifeof me, could not reach into my
memory and pull this name ofthis place out.

Speaker 1 (27:09):
Why were we talking about it, though I don't know,
it doesn't matter, because wewere talking about doing the
episode coming up and stuff.

Speaker 2 (27:14):
Oh right, right.
Another good thing that wecould.
What were we just talking about, though?
What were we going to get into?
Oh, TV shows.

Speaker 1 (27:24):
Yeah, TV shows.

Speaker 2 (27:24):
So and we were talking about what we do on
trips Not only do we love TVshows where they review food,
where it's like you know, diners, drive-ins and dives, that kind
of thing, but I love shows likefood that built America, about
the history of food, the historyof companies, and like the
Kellogg versus post-wars andHeinz versus everybody else, and

(27:48):
it's it's interesting they werelike Ruthless.
Heinz wants the ketchupmanufacturers.
Heinz didn't want the.
This is my favorite story.
Heinz didn't want the otherketchup manufacturers like
competing with him, so he boughtup all the glass jars in all of

(28:09):
surrounding Pittsburgh, putthem on a giant barge and took
them out and sunk them in themiddle of the Ohio river.
So the other companies couldn'tmake ketchup.

Speaker 1 (28:19):
It was like the ketchup revolution.

Speaker 2 (28:21):
Can you imagine a company doing that now?
That'd be wild If you heardabout that.
Kfc bought all the chickenssent them out in a big ship in
the middle of the ocean Justdrown them all.
Holy cow.

Speaker 1 (28:37):
That's crazy, but so, um, when cooking shows first
came out much like what I meancooking shows been around for
forever my dad used to watch.
uh, justin wilson the cajun cookall the time.
I love him, I he.
He's the reason I think that Ilove cajun, to be honest with
you, because I went through alittle stint of trying to cook

(28:57):
Cajun and trying to cookSouthern when we lived in Myrtle
Beach and learned all thoserecipes.
So I wanted to try to eathealthier and I learned this
recipe on television and it's ameatloaf that has feta cheese
and sun-dried tomatoes in it andit's amazing, the kids loved it
, like it was a hit.

(29:17):
It was 10 out of 10.
But when Scott told me who hethought the person was, I just I
giggled for days.

Speaker 2 (29:24):
Gita De Laurentiis, gita De.

Speaker 1 (29:26):
Laurentiis or Giada.

Speaker 2 (29:30):
Giada, as she's properly known.
As the rest of where I comefrom, it's gita.

Speaker 1 (29:37):
But that's just a funny fun story for but yeah
that recipe is good and Iactually just looked it up not
too long ago and it's still onher old blog, so you can look up
giada de la rentis's meatloafmade with oh, and it is also
made from turkey meat, which isso it makes it like super
healthy, it's good, yeah, it'svery good, um, but again that

(29:59):
well speaking of dried tomatoes.

Speaker 2 (30:02):
So my love of food doesn't only extend to cooking
it and preparing it, but itextends to growing it.
Yeah, it's higher in thenickname big country.

Speaker 1 (30:13):
It is my big garden in the middle of the hood.
We literally live in the cityand in a residential area, and
I'm thinking about getting atractor.

Speaker 2 (30:26):
That's what I'm saying.

Speaker 1 (30:27):
We have like a half acre of yard and um, and he's
right now it's only 25 percentgarden, but when I'm done.
My goal is 80.
It's a farmette but um and I'mgonna build a greenhouse and
then of course.

Speaker 2 (30:42):
So then I like can all my stuff and do all that
nonsense.
Free stuff, can it?
Um, and that that's that's howmuch I love it.
I love not only growing it, Ilike to take it from my yard to
my mouth.
That's farm to table.

Speaker 1 (31:00):
That's why he's big country that's why I'm big
country.

Speaker 2 (31:02):
that's exactly right now, so this begs an interesting
question, though, is what isyour favorite food?
You're dying, what last meal,what is it?

Speaker 1 (31:18):
That's a toughie.
But I mean honestly, it's crabLike king crab meat.

Speaker 2 (31:23):
That's a good choice.
I don't even need butter If.
I'm leaving this world.
I want one last slice.

Speaker 1 (31:30):
Pizza, of pizza Speaking of which, I have two
pieces in the microwave.

Speaker 2 (31:35):
I forgot that I heated up, oops, we had pizza
last night.
How do?

Speaker 1 (31:38):
you think about that?
Foxes.

Speaker 2 (31:39):
We haven't had foxes in forever, though years yeah,
like I said, I'm not afraid tosome people that love pizza they
like, stick to the same onewell, that's not what I was
gonna say.
So they like to shit on thechains, but not me.
I like that.
I incorporate the chains intomy variety, which, but I just

(32:00):
want to give a special shout outthough to from for our
johnstown listeners yes myfavorite pizza in johnstown
hands down jr sports den jrsports den.

Speaker 1 (32:11):
Jr Sports Den.

Speaker 2 (32:12):
Craig takes time and love is in that pizza.

Speaker 1 (32:16):
First of all, they're just the nicest people you will
ever meet, but they're reallyreally really honestly care
about the food and what they putout.

Speaker 2 (32:27):
And I've had it three times in the last month.

Speaker 1 (32:30):
That's how much we love it.
But yeah, I wasn't really apizza fan when when you and I
got together.

Speaker 2 (32:37):
Right, and I'm a pizza fanatic.

Speaker 1 (32:38):
Fanatic, I'll eat any pizza.

Speaker 2 (32:40):
Frozen shitty dollar pizza.
Yeah, sign me up the only ones.
I don't care for those.
Celeste, mama Celeste orsomething yeah.
I don't like those, but I dolike the like the totino ripoffs
that the store brands.
I'll eat those all day, I don'tcare.

Speaker 1 (32:56):
I love those.
So I don't eat ketchup bread,but but yeah I love ketchup
chips if, whenever it like whenwe talk about where we're going
to order pizza from, if wealready know it's not a chain,
because, like we, we do switchup all the time, all the time, j
all the time JR's is the onlyplace that I'm like yeah, I

(33:17):
really want JR's, that's ourJohnstown local food shout out
no.

Speaker 2 (33:22):
But so let me ask you this so, of all the different
places that we've gone to ontrips, what would you say was
your favorite restaurant that wevisited?
Maybe not favorite restaurant,but like favorite thing that you
had at one of on one of ourtrips.

Speaker 1 (33:41):
Oh, favorite thing I've had on any trip because it
it was new to me was the pumpkinsoup at Finn McCool's in
Philadelphia.
Yeah, I mean.

Speaker 2 (33:53):
That pumpkin soup changed my life.
That's all I'm going to say,because I never had pumpkin soup
.

Speaker 1 (33:58):
Yeah, we went out to Philly just rando weekend.
We liked to day trip a lot andit was around your birthday.

Speaker 2 (34:04):
I believe it was 2011 .
I'm just saying that because Idon't know if that place is
there or not.
But regardless of any of that,this pumpkin soup.
I didn't even know you couldmake a soup out of pumpkins
first off, and then when Itasted it, I was like first off,
I was like how could it even begood?
I don't like pumpkin, like that.
I mean, I like pumpkin, I don'tdislike pumpkin Right, but I

(34:26):
don't ever actively seek apumpkin flavor pumpkin pie.
That's about the extent of mypumpkin enjoyment.

Speaker 1 (34:32):
He's not one of those basic white bitches that likes
pumpkin spiced coffee.

Speaker 2 (34:36):
Yeah, I don't like that, and so I was hesitant of
the pumpkin soup.
But it had like some freshcream in it and some bacon.
The bacon flavor that camethrough, oh my God, I just can't
even describe to you thesavoriness of this soup.
So much so we called the chefout of the kitchen.
No, we didn't call him.

Speaker 1 (35:01):
Now we told the waitress, she brought him out
and she was like tell him whatyou think of this.

Speaker 2 (35:04):
Yeah, it was amazing we were so talking about it.

Speaker 1 (35:06):
I mean like we were like weirdo, like yeah, we're
like this is the best thing I'veever eaten in my entire life it
was who made this.

Speaker 2 (35:14):
They brought out some kid named Chris that just
happened to be working at.

Speaker 1 (35:18):
No, it was the actual chef, it was the actual guy
that made it.

Speaker 2 (35:21):
It was delicious, though, Okay so what would yours
?
What would mine be?
I'm going to go with it wasbecause, first off, you know,
how much I love chickensandwiches.
You know where I'm going withthis.

Speaker 1 (35:37):
I do know where you're going Joyland.

Speaker 2 (35:38):
Joyland In East Nashville the best chicken
sandwich I've ever eaten in myentire life.
It was just mind-melting.

Speaker 1 (35:49):
But we could go down category lists, for sure.

Speaker 2 (35:52):
I could sit here and name.
Give me a topic, give me acategory, I'll name the.

Speaker 1 (35:57):
Best Burn-Ins.

Speaker 2 (35:58):
Best Burn-Ins Chubbies, chubbies.

Speaker 1 (36:01):
And I don't know.

Speaker 2 (36:03):
I can't think for the current state.
I mean 15 years ago, 15 yearsago.

Speaker 1 (36:06):
Because that's the thing.

Speaker 2 (36:07):
Where are they at Emmitsburg, right?
Yeah, that's what I said.
Oh sorry, I didn't hear you.
Um, yeah, no, yeah, if we'rereferencing a place, because
places go through changes ofownership, different cooks-
right and we say that all thetime like, even when you visit
fast food places, it depends onwho's working.

(36:29):
You know what I mean.
You can go to a McDonald's andhave a great experience.
If somebody, if somebody takesthe time and the love to make
that burger correctly, it'sdelicious.

Speaker 1 (36:40):
So there's one place that I'm going to forget the
dang name of.
Where did we stay in the OuterBanks with your parents last
time?
It was that cafe.

Speaker 2 (36:48):
Rodanth.
It was in Rodanth.
I don't know the name of thecafe.
I think it was called theRodanth Cafe.
I don't know or something likethat.

Speaker 1 (36:55):
Right, but they had that grilled mahi wrap.
It had cheddar and grilledonion on it.
I know.

Speaker 2 (37:02):
You've been talking about it ever since.
Every time I fry up tuna on theBlackstone.
She's got me trying to makethis, recreate this legendary
wrap that she had in nights inrodanthe.

Speaker 1 (37:21):
It was amazing, amazing, but that's a good
question.

Speaker 2 (37:22):
Rodanthe, it is rodanthe, but I'm just a huge
seafood fan that's like my,that's my go-to yeah, yeah, I
mean, I love seafood too,obviously sure I I mean I love
underwater bug meat, but no, Imean well, and that's part of my
dream is I would love to go eatsome, like go to Maine, eat
some fresh lobster.

Speaker 1 (37:43):
I mean, I've had lobster, obviously, but not in
Maine.

Speaker 2 (37:46):
Right, not from some guy selling it out of his boat.

Speaker 1 (37:49):
No.

Speaker 2 (37:50):
You know what I mean and that's what I'm trying to do
, yeah, or like go to Louisianaand eat some fresh shrimp
Although we did have some freshshrimp when we were in the Outer
Banks.

Speaker 1 (38:03):
Yeah.

Speaker 2 (38:04):
Some like caught local shrimp, which was amazing.

Speaker 1 (38:07):
We cooked a lot down there too.
We cooked a lot of seafood downthere.

Speaker 2 (38:10):
We were Dan and Linda's personal chefs.

Speaker 1 (38:12):
It was awesome.

Speaker 2 (38:17):
Yeah, I mean seafood.
Down there, we were dad andlinda's personal chefs.
It was awesome.
Um, yeah, I mean let's talkabout, though.
I mean, here's another bigcategory of food that people
talk about a lot is wings.
We're gonna have wings latertoday, believe it or not sunday,
fun day pierce wingdings whichare the best wingdings yeah,
that's the name brand pierceyeah and I think that schwan's

(38:39):
originally carried them.

Speaker 1 (38:40):
I don't know how we got turned on to them, but so
it's weird because in johnstown,pennsylvania and I don't know
if this is true of other places,but in the late 80s, early 90s,
we had wing nights in Johnstown, but they weren't buffalo wings
, they were breaded wings, andwe have hand-breaded wing

(39:01):
competitions here.

Speaker 2 (39:02):
And there are some places that that is one thing
that I will say is like yeah,that's another thing.
Now, down there, you know whatis crazy is like.
So where I grew up, there'salmost none of that wing breaded
, wing thing going on, but thereis a lot of fried chicken going

(39:23):
on, true, which you don't havein Johnstown.

Speaker 1 (39:26):
No.

Speaker 2 (39:27):
Which is another weird thing.
They have fried chicken wingslike breaded chicken wings.
It's like fried chicken, butthere's not a lot of places to
get fried chicken around here,no, whereas where I'm from you
can go to like 20 differentplaces.
You can go to like all theAmish markets that have it, all

(39:48):
the little gas stationsEverybody's got fried chicken.
And it's good, homemade friedchicken yeah, it's good fried
chicken.

Speaker 1 (39:54):
But you can't bring up fried chicken without
bringing up the best friedchicken that I've ever, ever had
and I'm not saying there's notbetter out there, I'm just
talking about that I've hadpersonally a million times in my
life.
If we're just talking numbers,Royal Farms If you've never had
a Royal Farms chicken, you needto go.

Speaker 2 (40:13):
You need to go, go to Maryland and get it.

Speaker 1 (40:17):
Yeah, because that's primarily where they are.
Yeah.

Speaker 2 (40:19):
I mean they are starting to branch out into some
other areas.
I mean, well, there's ones inlike Virginia and stuff like
that.

Speaker 1 (40:24):
Yeah.

Speaker 2 (40:25):
Delaware, delaware, virginia, the DMV as they say.

Speaker 1 (40:31):
That's where they are , oh right, right, but yeah, oh,
they need to bring it, but theyare.
Well there are actually some inPennsylvania now, because you
know there's one in Gettysburg.

Speaker 2 (40:44):
There's one in Hanover.
So they're starting to Come onover to the West.
They're entering the fray,they're entering their throwing
their hat in the ring withSheetz Wawa and Rutters, which,
speaking of, so we're fromPennsylvania.
So this is a great debate.
Everybody calls it theSheetz-Wawa say nah, fuck both
them right rudders rudders.

Speaker 1 (41:01):
Rudders rudders is number one in my book and we are
getting one in johnstown,pennsylvania.
It's opening soon and I suggestyou go if I, if you've never
been to a rudders, I recommendstarting with their coffee,
because their coffee bar is thebest coffee bar just all it is
is it's just a better sheet.

Speaker 2 (41:19):
It's just a better sheets.
There's nothing else crazyabout it.
It's just a better sheets.

Speaker 1 (41:25):
The food's better, the coffee's better and they may
or may not have a casinoattached.

Speaker 2 (41:30):
Yeah, like a little casino attached to it, like it's
pretty wild it's real loud aseven, seven set.
What do they call it?
7-7-7 room.

Speaker 1 (41:40):
Yeah, something like that, who knows?
Triple seven, but yeah, I meanRudder's is awesome.
Royal Farms Chicken is handsdown the best.
But yeah, royal Farms.

Speaker 2 (41:47):
Chicken is Well.
Royal Farms Food and WineMagazine said it was the best
gas station fried chicken inAmerica.

Speaker 1 (41:54):
Well, there you have it, folks.

Speaker 2 (42:01):
Or best like fried chicken.
I don't know about best friedchicken, because I'm sure
there's some fancy schmancyrestaurant that they're giving
that to, but in terms of justfried chicken from a place Roe
Farms, is it?

Speaker 1 (42:09):
man.
But going back to wings for asecond, when you think about
breaded wings again, jrSportsden hands down.
Fabulous, yeah, and they'rehand breaded.

Speaker 2 (42:23):
Yeah, I would say that too.
I don't.
I mean, if we're talkingjohnstown restaurants, I would
put that up there too the bistrois a close second and jr sports
.

Speaker 1 (42:28):
10 is underrated as far as you like it is as a food
place, as a food, as a foodplace you and johnstown, it's my
favorite.

Speaker 2 (42:37):
Um, now, let's get into.
We did a little sheets wah, nowlet's get into.
We did a little Sheetz Wawa,let's rank them.
I'm going to rank them realquick here for you In my order.
If I was looking at SheetzRutters Wawa, rural Farms, I'm
going Rutters Wawa.
Yeah, rutters, rural Farms,wawa, sheetz.

Speaker 1 (43:02):
Yeah, I would go the same exact order.
I thought we were different inthe middle, but yeah.

Speaker 2 (43:06):
Well, because Royal Farms beats out everybody but
Rutters just on.

Speaker 1 (43:10):
That's how good the chicken is, that's how good the
chicken is, it doesn't matterabout anything else, and they
have good coffee too.
Yeah Well, yeah, they do havesome.

Speaker 2 (43:16):
it's nice in other ways they do have good, can you
tell we travel?
Now let's get into anotherPennsylvania debate, sub Hoagie
Hoagie Grinder Now I mean peopleyou know, because Philadelphia
has a big footprint as far as,like Hoagie's go because of
being right next to New Jersey.

(43:36):
That all spilled over into thegreat you know food debate of
Pennsylvania which, like, and Idon't know it just depends on
where you're at as to whatthey're calling it, whether it's
a hoagie.
But people get really upsetabout this.
There's whole Facebook groupsdedicated to what goes on a
freaking hoagie, it's actuallyridiculous and I'm a foodie and

(44:00):
I get tired of it because it'slike whatever you I say whatever
you like, that's you eat it.
You're the one eating it.
Who cares what other people?

Speaker 1 (44:08):
right, there's no you want it.

Speaker 2 (44:10):
As far as these people that are like
traditionalists and say youcan't have mayo and italian
hoagie, we'll blow it out yourass, son there you have it.

Speaker 1 (44:18):
Folks blow it up.
I get angry about this but umso they're very different.

Speaker 2 (44:25):
Um, subs in johnstown are very big long contraptions
with 22 inches long yeah,they're, they're but yeah, no, I
mean every place theirvariation, and it's an
interesting debate because Imean everybody eats subs all
over the country but nobody's,and those names have spilled

(44:48):
over into, you know, otherplaces.
The term hoagie, hoagie, theterm hoagie it comes from like
out in, you know Philadelphia.

Speaker 1 (44:59):
But let's talk about the best.
I think we agree on the bestsub or hoagie we've ever had.

Speaker 2 (45:06):
Romeo's Wayne Sparrow , pennsylvania.
That still exists today, circa1985 to 1994.

Speaker 1 (45:13):
Because they had homemade bread.

Speaker 2 (45:15):
Well, not only did they have bread, they had bread
that was otherworldly.
They were doing bread magic inthat place.

Speaker 1 (45:22):
Some type of fried Puerto Rican flatbread.

Speaker 2 (45:29):
What were you referring to?
The best place that has?

Speaker 1 (45:31):
subs.

Speaker 2 (45:32):
Turtles, turtles Shout out.
Hagerstown, maryland, is myfavorite because of one thing.
Well, two things the seasonedlettuce and the sweet peppers.
They make the sweet peppers inhouse.
That's the real truth.

Speaker 1 (45:48):
I didn't know that yeah.

Speaker 2 (45:49):
That's the thing that really makes, sets them apart
from other, you know.

Speaker 1 (45:55):
Well, if you're a sweet pepper fan, but the
seasoned lettuce is somethingthat I've never experienced in
my life until I met you.

Speaker 2 (46:02):
Right Now I've been spreading that love all over
Pennsylvania with the seasonedlettuce.

Speaker 1 (46:07):
Yeah.

Speaker 2 (46:08):
And teaching people every time I meet them and I
find an opportunity to educatethem.

Speaker 1 (46:13):
We do Because.

Speaker 2 (46:13):
I am.
People know me as a greatsandwich maker.
I'm a sandwich connoisseur.
I don't know if you've everseen the episode of king of
queens where danny, he's like asandwich master and so like, oh,
yeah, yeah, back into thisbusiness.

Speaker 1 (46:32):
That's how I feel, like I'm a sandwich like I just
I study I think my dad wouldwant to throw his hat in the
ring on that one.
You've heard of this the skeebosub.

Speaker 2 (46:39):
I've allegedly heard of the skeebo's.
I've heard of these allegedskeebo sub that he's always like
every time I make subs, I takea whole loaf of italian bread
and I get eight pounds of dailymeat and I put it on this sub
and I do it all up and it's likethis thick and I've never seen
one in 15 years we've beentogether.

(47:01):
I've been hearing about thesethings and I've yet to eat.
We live next door.

Speaker 1 (47:05):
They've brought me 17 different m subs and I've yet
the same day at one time, threeon the same day at one time and
here I sit and you've never hadI've never had one of her dad's
legendary subs so he's going to,in his brain, remain the king
on that.
However, it's a great segue,speaking of my father, to talk

(47:31):
about breakfast food because, mydad also.
You've had some of hislegendary breakfast.

Speaker 2 (47:38):
I have, and also at this same time.
Well, I'm going to talk aboutthat real quick, but then I'm
going to bring up another thing.
Your dad's breakfast is amazing.
So the the routine forJohnstown used to be when we
lived other places and we wouldcome back to visit her parents.
We would usually be out with hersister and brother brother like

(48:00):
the night before a party, andwe'd be at the bar or doing
karaoke, whatever so we get homelate be you know, wake up
hungover the next day, and herdad would always make tons of
eggs, toast bacon, sausages whyscott turns italian every time
he's talking about food.
I have no clue, but all rightthat because that's just, it

(48:23):
just comes out in you, it oozesout of you with these salted
meats.
Um, you can't help a talk likethat, you, you just, it just
puts a little snaz in your voice.
Um, no, but he meant you knowlike it would have all the
fixings of a great, just greasy,like skillet fried breakfast.

Speaker 1 (48:45):
Yeah.

Speaker 2 (48:47):
And speaking of greasy skillet fried breakfasts
after nights of drinking, thisis at the time that I'd like to
bring up one of my favorite foodestablishments, the great and
powerful Waffle House.
Shout out Norm, my stepdad.
God rest his soul.
He was the real.
He tried to spread wafflehouses to the northeast.

(49:09):
He worked his damnedest.
Every time we went to a waffledhouse he would say you guys
need to get one of these up andwherever.
Finally they got some in thearea up where we were from and
he was a happy camper.
But you couldn't go on a tripwith him without him mentioning
every waffle house, pointing outevery waffle house along the
way.
And then when he gotalzheimer's, that's when the

(49:33):
real fun began with the walk,because it was waffle house he
loved talking about.

Speaker 1 (49:38):
It was awesome and it's fun and it's a great memory
that every time we pass aWaffle House we just shout out
to him.

Speaker 2 (49:45):
We laugh, because not only did he do it to me like
obviously growing up andembarrassing me.
This is how much he lovedWaffle House.
Every Christmas day we atebreakfast at the Waffle House.
We would go in Christmasmorning and eat waffle.
I eat at the waffle house.
That was our Christmastradition.

Speaker 1 (50:05):
Yeah.

Speaker 2 (50:05):
And we did it like the whole time.
Even after we like grew up andmoved out, we would meet at
waffle house for breakfast.

Speaker 1 (50:11):
Yeah.

Speaker 2 (50:13):
On Christmas morning.

Speaker 1 (50:14):
Which is amazing, because who wants to cook on
Christmas morning?
Right?

Speaker 2 (50:17):
And it's actually like it's busy, Like people that
love waffle cook on Christmasmorning, right, and it's
actually like it's busy, likepeople that love Waffle House on
Christmas morning no, and we somuch so that there's a song
about it.
You can go look it up.
Just look up Waffle HouseChristmas.
It's a real country song, likea legitimate real country.

Speaker 1 (50:33):
We both, I think we both cracked up and cried the
day that we both cause we werecoming home from being over that
way.
We were coming back toJohnstown from Franklin County
and we heard that play and weboth like just laughed and cried
.
It was cool.

Speaker 2 (50:51):
Yeah, it was very cool.
But yeah, waffle House isfantastic.
I love any 24-hour breakfastestablishment like 24-hour IHOP.
Yeah, ihop is like WaffleHouse's stupid uppity bitch
sister.

Speaker 1 (51:10):
But if any of my high school friends are listening at
all, they'll remember whenEaton Park used to have a late
night breakfast buffet that's aWestern Pennsylvania thing.

Speaker 2 (51:20):
I had never been to an Eaton Park until late night.
Breakfast buffet that's aWestern Pennsylvania thing.
I had never been to an EatonPark till we got here, so that's
another Western Pennsylvaniastaple.
They love their Eaton.

Speaker 1 (51:27):
Park?
We do, but we had the latenight breakfast buffet, so we'd
all go out drinking and then,for whatever less than $10, if
we still had beer money leftover we would get pancakes and
bacon.

Speaker 2 (51:42):
And in the South there's a chain huddle house.
Yeah, I don't know if they're24 hours, but I've definitely
eaten a minute pretty early inthe morning not to be confused
with the strip club in westvirginia called the huddle club.
Speaking of norm now, the firsttime, when we were kids.
So there's a chain ofrestaurants in the south called
the huddle house.
There used to be a strip clubin west virginia called, uh, the

(52:04):
huddle club, and I was like wewere like eight and we got back
from, we went with my dad, mystepmom, on a trip and we
stopped at the huddle house.
We went to myrtle beach and westopped the huddle house for
breakfast and when we weretelling mom and norm about the
story, when we got home, normwas, like there's a strip club

(52:25):
in West Virginia called thehuddle club.
Is that where you had breakfast?
Yeah, because they took us to astrip club, although the huddle
club did have steak and eggspecials.

Speaker 1 (52:37):
That's a food anomaly that I can't even wrap my brain
around is food at strip clubsRight.

Speaker 2 (52:44):
Like you're sitting there watching women.
You're like, yeah, I could gofor a steak potatoes, green
beans ranch dressing.

Speaker 1 (52:54):
I'll take it rare Right.

Speaker 2 (52:56):
It's just so weird, like I just it's.
It's a very strange thing.

Speaker 1 (53:00):
Yeah.

Speaker 2 (53:01):
Um, um, to be sitting there and you're like, you're
like sitting there with yourbuddies eating some eggs.
Oh, look at her tits.

Speaker 1 (53:07):
Just it's so strange uh, but that's a good way to,
but they they.

Speaker 2 (53:12):
There's some strip clubs.
I mean I don't know, but I'veheard people say that like he
knows.
No, I'm no, because they're notanywhere than any place that
I've ever been, but like no,because they're not anywhere
that any place that I've everbeen.
But like they talk aboutcertain places like in vegas,
that are known for, like theirsteak and egg specials right
something like that, where thefood is actually like
legitimately good at the stripclub yeah, no, I'm, I'm joking,

(53:33):
but let's so.

Speaker 1 (53:34):
That's speaking of quirky shit like that let's talk
about.
So my girl, bambi, at workintroduced me to a place that I
must have their Eggs Benedictsandwich from.
It's called Eggslut, and I justwant to say that a bunch of
times it's in California, oh,eggslut.

Speaker 2 (53:54):
Eggslut.

Speaker 1 (53:55):
Eggslut, I love it.
I love it, but there's also, sothere's a diner in.

Speaker 2 (54:04):
Londonondon, and I can't remember the name of it
right now I think it's karen'sdiner.

Speaker 1 (54:06):
Yeah, oh yeah, karen's.

Speaker 2 (54:06):
I did add it to the list, thank you well, not just
there, but like there's someplaces like ed to bevix in the
united states that do this yeahand but so ed to bevix, if
you're not familiar, they insultyou, right.

Speaker 1 (54:18):
The waiters insult you, the servers, the service is
shitty.
I don't know, I've never beenthere.

Speaker 2 (54:24):
No, they're not, they're just.
They say mean things.

Speaker 1 (54:26):
They say mean things.
It's like meant to be a comedything, right?
People know.

Speaker 2 (54:29):
There's various institutions across the United
States that are known for thisso-called mean waiter thing,
Just think of Matt Rafe was yourserver at a food place.
Why he doesn't?
Really serve people to me Crowdwork.
Well, yeah, I guess.

Speaker 1 (54:45):
But no, and that Karen's place does something
similar.
But I just, I'm like, even ifsomebody insulted me in a
British accent, I don't know ifI would know that it was
happening.

Speaker 2 (54:56):
I would say it's more like if Jeff Ross was your
waiter.

Speaker 1 (55:01):
Oh yeah, that's a good one.
You know what I mean.

Speaker 2 (55:02):
They're going to roast you.
Yeah, that's what they're doing.
They're roasting you yes.

Speaker 1 (55:06):
Yes.
And then your good friend DustySlay.
Is he the one that went toBiscuits and Porn?
Did he bring that up?
Oh no, he was just talkingabout buying coffee from
strippers.

Speaker 2 (55:18):
Yeah, there was a coffee club outside, a little
coffee bar outside a strip joint.
Yeah, no, no, no.
Biscuits and porn.
You're just thinking of?
That's a store in the OuterBanks that sells biscuits and
porn.
They're old school.
They got magazines.
Yeah, get a club magazine.

Speaker 1 (55:39):
I don't know, I've never been in there, but I've
heard their business.
We didn't have a bit, we justsaw.
We were like hey, it'simportant.

Speaker 2 (55:45):
And then we looked it up and they're actually.
They have good reviews fortheir biscuits.
People really give up.
They love it.
They love a little biscuit andporn.

Speaker 1 (55:55):
I don't know if they're reviewing the porn on
there though no, just thebiscuits all right.
What else is on our list, babes?

Speaker 2 (56:02):
I mean all kinds of stuff.
I mean we've just about coveredall of it, unless you want to
talk about fad diets no, I don'twant to talk about fad diets.

Speaker 1 (56:16):
there's going to be a whole about me segment in my
TikTok.
We're getting a Peloton DanaWhite, don't be mad at me.

Speaker 2 (56:26):
We still support you.

Speaker 1 (56:28):
We still support you, but I needed a Peloton in order
to hold myself accountable.
But that'll all be on my TikTok.
I know you guys can't wait.

Speaker 2 (56:41):
I also want to give a shout out, though, to all the
local markets out there, all thelittle hole in the wall joint
serving hoagies and pre-preparedsalads, pre-made ham salad
sandwiches, baking their ownbread and cinnamon rolls, making
their own fried chicken andhomemade meatballs Um well, yeah
, that's a great one, butthere's so many of them.

Speaker 1 (57:03):
Let's talk about Rocky's Angry Pizza man.

Speaker 2 (57:05):
for a real quick second, let's talk about how
every town has a pizza guy thatreally engages on Facebook or
like Instagram or whatever,Because I've noticed that every
town well, here's the thing.
I belong to a lot of differentFacebook groups that are
specific to.

Speaker 1 (57:25):
Towns that we know.

Speaker 2 (57:26):
Towns that we know or go to frequent a lot and their
pizza, and every town has one ofthese.
Maybe they even have multiple,but there's like an angry
Italian guy that cannot takeReal Italian like accent, like I
mean, if you criticize them,and I mean this in the best way
possible.
I don't want rocky on my badside no, we love and they

(57:51):
deserve, and.
But the thing is is there's,and what I'm going to say is in
every town there's an italianpizza guy that tells customers
like it is yeah like whenthey're dicks.
You're like he'll be.
Like you know, fuck you.
No, no soup for you.
No soup for you, and like he'llsnatch it back across the

(58:11):
counter and you're not gettingit very soup nazi-ish but
rocky's comes up with some crazycreations.
It's like on the fly, don'tknock your socks off.
Shout out Rocky's Pizza inCascade, maryland.
Yes, you are doing the damnthing out there.

Speaker 1 (58:28):
And your Facebook posts are entertaining.
Yeah, and you're the best.

Speaker 2 (58:31):
Keep on telling those people about themselves,
because the customer is notalways right.

Speaker 1 (58:36):
But I get his passion though, because clearly, from
what you see him putting out hisfood is his art Right.

Speaker 2 (58:44):
That's exactly right.
People that care about theirfood that much are going to
react like that I like that.
I don't want a happy,well-adjusted cook back there.

Speaker 1 (58:52):
No, I don't want him.

Speaker 2 (58:53):
You know a drinking problem.

Speaker 1 (58:55):
Hopefully did six years in prison.
Exactly, yeah, at least onesleeve of tattoos For sure.

Speaker 2 (59:03):
For sure, he definitely still smokes
cigarettes.

Speaker 1 (59:07):
I want my cook and may or may not be on either
heroin or fentanyl, yeah,anything.

Speaker 2 (59:12):
You can do anything.
I want my cook with his lifefucked up.
I don't want a well-adjusted.

Speaker 1 (59:19):
I don't want some kid whose parents paid for him to
go to culinary school cooking myfucking food bag.

Speaker 2 (59:25):
I don't want some bush bag cooking my fucking
cheese steak.

Speaker 1 (59:28):
Okay, cool speaking of cheese steaks.
Real quick, shout out.
I wish I knew his name.
I'm gonna butcher it.
It's a african name inpittsburgh.
We were at parkway theater theother night.
It's an African name inPittsburgh.
We were at Parkway.

Speaker 2 (59:41):
Theater the other night and that His name was
Mustafa, something or other.

Speaker 1 (59:44):
Yes.

Speaker 2 (59:47):
I have it on my Venmo .

Speaker 1 (59:48):
That fucking cheesesteak was hands down.

Speaker 2 (59:51):
It was so good, it was just we were at one of my
comedy things at Parkway Shoutout Parkway Theater, mckee's
Rocks.
He was just he's got like alittle thing.
It's basically like a foodtruck but it's inside the like
bar.

Speaker 1 (01:00:06):
Right.

Speaker 2 (01:00:07):
And it's just like a little flat top and like a thing
and he's just got a couple menuitems.
But let me tell you what hischeesesteak was right up there
with one of the bestcheesesteaks I've ever eaten.

Speaker 1 (01:00:19):
Yeah, I am.
So I don't like a greasycheesesteak and I'm very, very,
very particular about the meat.
It has to be a certain texture.

Speaker 2 (01:00:27):
It was seasoned perfectly.

Speaker 1 (01:00:29):
Oh, let's talk about those fried potatoes that he had
.

Speaker 2 (01:00:32):
Well, he was black.
Of course, he was seasonedincorrectly.

Speaker 1 (01:00:36):
I mean, I season.
No, that is true though.
Oh my God.

Speaker 2 (01:00:40):
I'm just saying that they pre-season when you go to a
restaurant.
I don't like having to add salt.

Speaker 1 (01:00:45):
Agree or other stuff.
Agree, so like I like it to beseasoned.

Speaker 2 (01:00:49):
I hate when something is like deliciously cooked but
has no real flavor.

Speaker 1 (01:00:54):
Flavor Right Like a chicken with no seasoning.
Right, a chicken breast with noseasoning.

Speaker 2 (01:00:59):
It's bland.

Speaker 1 (01:01:00):
Right, agree, but yeah, these potatoes were
seasoned perfectly, the meat wasseasoned perfectly.

Speaker 2 (01:01:08):
Yeah, I mean, that's what makes so many good things.
The bread was good.

Speaker 1 (01:01:13):
There was something else I wanted to shout out too
when we were just talking aboutthat, but I think we're good to
wrap up.

Speaker 2 (01:01:19):
Sure.

Speaker 1 (01:01:23):
An hour in.

Speaker 2 (01:01:24):
Well, well, no, maybe not quite um an hour and two
minutes.

Speaker 1 (01:01:26):
Oh no, no, I I do have two more subjects real
quick.
So, um, it is about to beholiday season well, that's
another thing.

Speaker 2 (01:01:34):
Seasonal foods yeah the foods that come back every
year at the same time, and nowwe're entering into my.
We've been grilling andchilling all summer long we in
the summer I grill, like everytime I'm making dinner.
It's, you know, it's grilledchicken, steak, shrimp whatever
it's outside cooking, yes, Itake advantage, full advantage,

(01:01:57):
of the good weather for outsidecooking yes but now we're
getting into the time.
It's football season, we'repartway through.
It's getting cold, there's achill in the air.
We're going to hit the 30s thisweek, oh God.
And so now it's time that.
So I cook all summer, basically.
Now you'll be taking over Ofthe cooking.

Speaker 1 (01:02:20):
Yeah.

Speaker 2 (01:02:24):
I mean because, obviously mean, because
obviously not all of it, but youknow, for the most part because
you are more the soup maker.
Yeah, the pot pie, the yestraditional casserole, yeah
1950s housewife cooking is whatI'm gonna.

Speaker 1 (01:02:37):
Yeah, hardy hardy, I look corn fed.
There's a reason, um, but yeah,so um.
So you know we're definitelygonna do.
We're gonna do a thanksgivingepisode.
We're not gonna talk about thefood so much, because everybody
does the same damn foods forthanksgiving I'm not even
worried about.
We all do the same thing.

(01:02:58):
Let's's be real.

Speaker 2 (01:02:59):
Right, if you're.

Speaker 1 (01:03:00):
Italian.
You might throw some lasagna inthere.

Speaker 2 (01:03:02):
We get it Right.
You might have some rigatoni,if you're Italian, with your
Thanksgiving meal, but what Ilove about Thanksgiving, though,
is yeah, everybody has the samethings, but all Thanksgiving
meals are not created equal.
No, they are not, not by anymeans, I like a good, I like the

(01:03:24):
seasoning, I like the stuffthat tastes good.
I don't want to go to Bland oldBlanche's Thanksgiving.

Speaker 1 (01:03:33):
Yeah, and so, like my stuffing, for instance, that
was passed down to me from mymother, the key is a fuck ton of
butter and the perfect exampleis like grandma fliggle.

Speaker 2 (01:03:46):
The stuffing at grandma fliggles is good, but
but it's not at the level ofwhat we're eating up here and
there's.

Speaker 1 (01:03:55):
but what do we always look forward to when we go out
there?
Her cranberry relish, her fruitsalad, which is hands down.
I can't even tell you.
I don't know how you can makefruit salad any different or
better.
I've never, tasted better fruitsalad than his grandmother
Flagle's.

Speaker 2 (01:04:13):
Because she puts bananas in it.

Speaker 1 (01:04:16):
That's part of it.

Speaker 2 (01:04:17):
I mean, it's just canned fruit salad, but she adds
extra grapes and extra bananaand adds banana and extra grapes
.
I think she adds a littlepineapple something Well no,
there's pineapple in it, butyeah, it's just amazing.

Speaker 1 (01:04:31):
And um, your grandma reads biscuits, of course.

Speaker 2 (01:04:36):
They weren't biscuits , they were rolls.

Speaker 1 (01:04:38):
Rolls Sorry.

Speaker 2 (01:04:39):
And they were.
It was some of the best breadyou'll ever eat in your life.

Speaker 1 (01:04:45):
Yeah, but the reason why?

Speaker 2 (01:04:47):
I'm just saying, like different people, you know,
like you try different things atdifferent Thanksgivings, and
some are good, some are.

Speaker 1 (01:04:53):
And the reason why I was even bringing up like the
whole holiday thing is because Ido bake.

Speaker 2 (01:04:58):
I loved holiday baked goods.

Speaker 1 (01:05:01):
I hate it some years.
I love it some years when mykiddo comes home.
She came home last year andhelped and we got through a lot,
so it was fun.
Not that Scott doesn't help hewill but that's like my domain
and I don't really.

Speaker 2 (01:05:16):
I don't like him around.
I love cooking, but baking likebaked goods pastries, breads is
not my thing.
I don't really do it.
I like that because it's notthe foods that I love to eat.
I do like eating them andobviously I gobble up everything
that you're making.

Speaker 1 (01:05:37):
Yeah.

Speaker 2 (01:05:37):
But it's just the one thing that I'm not really into
making.

Speaker 1 (01:05:50):
Just eating.
No, it's fine though, becauseum, and and I've gone through
phases I tried Um.
But the reason why I'm bringingall that up is, uh, because if
you have not ever visited the PAwedding cookie table spot on
Facebook, go check it out.
That's what I mean.
We're known for like somereally intricate cookies over
here in Western Pennsylvania,not just those fancy iced thingy

(01:06:10):
dingies.
We make all kinds and they'rejust days worth of work, days,
days, days.
And we've got a wedding comingup soon and we're going to get
some of them.

Speaker 2 (01:06:18):
Mm cookies, days, days, and we've got a wedding
coming up soon and we're gonnaget some of those.

Speaker 1 (01:06:20):
yes, and, and they were on the the wedding cookie
table site.
So, um, a bunch of my cousinsare getting married over the
coming year and a half and sowe're gonna get lots of
pennsylvania wedding cookies.
Um, but for me, wrapping it up,I think there's two movies that
, if I want to just waxnostalgic about cooking and

(01:06:46):
growing up, and just there's twomovies that always get me in
the mood to cook or bake orwhatever, no matter what.

Speaker 2 (01:06:52):
Good Burger no.

Speaker 1 (01:06:55):
I don't even like that movie.

Speaker 2 (01:06:56):
I know.

Speaker 1 (01:06:57):
Now one is you're probably not even thinking of
this one, but Feast of SevenFishes.

Speaker 2 (01:07:02):
Yeah, that's a good one, Very good.

Speaker 1 (01:07:04):
The whole concept behind that movie brings me
right back to that's anexcellent food movie, it's not a
food movie, but it's anexcellent movie.

Speaker 2 (01:07:12):
That has food in it.
That makes it's like it is.
It makes you nostalgic aboutthose moments.

Speaker 1 (01:07:19):
Yeah, it really does.
If you're a gen xer, especiallyif you grew up in the midwest
or in western pennsylvania.
Uh, feast of seven fishesreally like hits home, but it's
a good story of how food bringspeople together.
And then the other one, whichis not so touchy-feely pull on
your heartstrings is good fellas.

Speaker 2 (01:07:40):
Yeah, I mean.
There's only a couple scenes inthere that specifically tie
when they're cooking at the end.
Oh, the cutlets, baby thecutlets.
But when I'm thinking aboutAlso when he's shaving the
garlic, when they're cooking inprison.
That's iconic.

Speaker 1 (01:07:54):
It's iconic, shaving the garlic with a razor.

Speaker 2 (01:07:58):
He cuts it so thin that it just like disappears in
the oil, just melts into the oilor something.

Speaker 1 (01:08:04):
He says something like that it's so good but, it's
just a good another gooddepiction of how, um, there is
always food, no matter whereyou're at or what you're doing.

Speaker 2 (01:08:14):
Yeah you know, central story, which is why I
would also like to call out theBig Bang Theory has some of the
best looking cafeteria food inthe history of television.
I just want to say that.

Speaker 1 (01:08:26):
Yeah, what's the guy's name that produces?
Chuck Lorre.
Yeah, chuck Lorre.

Speaker 2 (01:08:30):
He always makes sure that there's good food in there,
because it's also in YoungSheldon.

Speaker 1 (01:08:34):
Yeah, the devil's in the details, man it's probably
going to be in the new uh georgeand mandy's first wedding.

Speaker 2 (01:08:41):
So, yes, it comes out this thursday.
I'm so excited about that.

Speaker 1 (01:08:45):
Um so do you have any parting words of wisdom for us
today?

Speaker 2 (01:08:50):
I would like to offer up one quote here and uh, when
you compare yourself to others,you only insult yourself, and
that was said.

Speaker 1 (01:09:07):
I'm cutting it out.

Speaker 2 (01:09:08):
No.

Speaker 1 (01:09:10):
This is a food episode.

Speaker 2 (01:09:12):
I said it wasn't about food or trash.

Speaker 1 (01:09:15):
No.

Speaker 2 (01:09:16):
That'll be fun, but that'll come back for next time.
Just remember that.

Speaker 1 (01:09:19):
I don't want to get canceled, just remember that.

Speaker 2 (01:09:20):
Just remember that.
I don't want to get canceled,just remember that.
Just remember that If youcompare yourself to others.
But I do have one good foodquote, I'm sure if I just think
about it here for a second.
This week's quote is brought toyou by the great Leslie Jordan,
or, as my co-host likes to say,leslie P Jordan.
Well, I guess every garbage canhas its lid.

Speaker 1 (01:09:44):
There you go.

Speaker 2 (01:09:46):
I love that quote, see ya.