August 20, 2025 • 45 mins
Food brings people together like nothing else. That simple truth became the heart of our conversation as we explored how shared meals create our most meaningful connections.
Our hosts discovered that seemingly trivial preferences—from diagonal versus square sandwich cuts to the controversial pineapple-on-pizza debate—actually reveal deeper truths about identity and belonging. These food debates aren't just about taste; they're about the memories attached to each bite.
The conversation traveled across America through beloved regional specialties. From Detroit-style pizza with cheese that melts down the crust's edges to Chicago deep dish with its upside-down construction, each style represented more than flavor—it embodied cherished memories of place and family. When one host described Pizza Hut outings with his parents or another recalled his father bringing home Capri's Italian Bakery pizza after work, we witnessed how food becomes intertwined with our most significant relationships.
Hot dogs sparked surprisingly passionate discourse, with Chicago-style dogs (absolutely no ketchup!) showcasing elaborate regional rules that would be foreign to someone raised on simpler preparations. Polish sausages with sauerkraut, Coney Islands with chili, and various approaches to condiment application all carried strong associations with specific places and formative experiences.
What emerged most clearly throughout our food journey was that the most meaningful aspect wasn't the food itself but the shared experience of enjoying it together. As one host described his dinner club that has gathered for 27 years, visiting everything from expensive restaurants to neighborhood dives, we realized the quality of companionship always outshines even the finest cuisine.
Join us for this bridge episode connecting our first and second seasons, where we discover that whether you're sharing fancy steaks or simple sandwiches, it's who sits across the table that truly matters. Subscribe now to catch our upcoming episodes where we'll continue exploring the connections that make life meaningful.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
So I went down to my sister's and I hadn't, I didn't,
so I went down there.
I don't know if you, if youhave been down there, but every
like 30 minutes there's a townand in the town there's a
(00:20):
Casey's, so you can get aCasey's tea every 30 minutes.
Every 30 minutes and aboutevery hour.
I had to stop and go to thebathroom because I was drinking
like an extra large Casey's tea,sure, so I think I had four or
five cases of these.
So I get down there and I'mdrinking a lot of water and I'm
(00:40):
not drinking a whole lot of tea.
I start getting these headaches.
I'm like what the heck?
I've got headaches.
Well, I think it might havebeen a little bit of caffeine
deficiency.
So my sister started makingcoffee in the morning.
Well, she does make coffee inthe morning, I love the smell of
coffee too, but starteddrinking it.
(01:03):
Do you drink it black?
I, yes, I hate anything sweetin coffee, tea, anything like
that.
But I went to scooters.
Have you ever had scooters?
We, we have a keurig yeah so Ibought some k-cups oh.
Mm-hmm.
Oh my gosh, that stuff smellsso good.
(01:26):
It does smell delicious and Iwill drink a cup.
I'll put it back under theKeurig and on the dregs it'll
make a pretty good cup, a secondtime too.
So I get two cups out of one.
Okay, because it's not cheapstuff.
No, it's not.
Yeah, no, I still.
We still have it.
We went back to the grinds.
Speaker 2 (01:45):
We still have the grinds and the filter and I just
do it that way.
So even if I don't drink itthat day, I make it for Becky.
That's the first thing I do inthe morning.
I let the dogs out and put thecoffee on so it fills up the
house with the smell in themorning.
Take a shower that just smells.
Speaker 1 (02:00):
so good it really does.
Speaker 3 (02:02):
I drink about a cup every day.
Well, not every day, Like Ididn't have a cup today, but
probably three or four times aweek I'll drink it.
Speaker 2 (02:08):
See, I still can't do it straight black.
I haven't found one yet that Ilike that I don't have to put
something in it.
Speaker 1 (02:16):
The morning blend and the regular scooters taste a
little bit to me like darkchocolate.
Speaker 2 (02:25):
It's supposed to it little bit to me, like dark
chocolate I'm supposed to.
I'm never going to.
Speaker 1 (02:27):
It's supposed to taste like dark chocolate.
Speaker 2 (02:30):
I'm not going to Starbucks ever in my life.
Why I just won't Starbuckseither?
I took Canada to Starbucks, thebiggest one in Chicago and it's
probably the only time I'llever step my foot in one again.
Speaker 3 (02:39):
Too much money, I can't handle it.
There's a place down by bombcars, oh, the White Pine.
Yeah, that's a pretty goodplace.
Speaker 2 (02:48):
The girls went there and told me about it.
Speaker 1 (02:52):
It's Fruity Pebbles or whatever they got one, I
don't know.
Fruity Pebbles, oh yeah,there's all sorts, there was one
the other day that it's the oh,we should record.
Speaker 3 (02:59):
Yeah, we are recording.
We're good.
Oh, we are yeah.
Speaker 2 (03:02):
There's a.
I forgot what ballpark it wasat.
Oh, it was because it was atthe All-Star game.
Where is it at this year?
Last night, when was it?
Speaker 1 (03:11):
I don't know, but that was a pretty good.
Speaker 2 (03:13):
All-Star, wasn't it?
I haven't been following it Iwasn't either.
So who won that?
I saw it was like a corn dog,but it was fried.
The coating was hot.
Speaker 1 (03:36):
Flamin' Cheetos and Fruity Pebbles and they were
talking raves about it.
Speaker 2 (03:39):
They loved it.
People were just talking ravesabout the thing and I'm like oh
yeah, that doesn't sound good.
Speaker 1 (03:45):
That does not sound good at all.
First of all, isn't that whatkids get sick on?
Is those hot fruit, hot Cheetos.
Speaker 2 (03:51):
Well, no, that was that hot chip challenge thing
that they were getting sick on.
Yes, that stuff.
Speaker 3 (03:57):
I'm not a big corndog guy.
Speaker 2 (03:59):
Yeah, I haven't had.
The last corndog I had wasbrought Well, I shouldn't say
the last one.
The last good one was probablywhen I was a kid and we used to
get them at the Monroe Countyfair, south of Detroit, right
before the Ohio border, thatfarm community right above the
border there, Great, greatpromise, yeah, yeah, the promise
land.
I'm not going to tell you whatmy dad called it.
(04:21):
Um, that's a God's country,They's country.
They had the best corn dogs andthey had that corn and they
would roast that corn and you'dbuy it and they'd husk it.
It was the Marine stand, theMarines did it and they'd husk
it and they would just dump itin the thing of drawn butter and
then they'd hand it to you oh,it's good stuff, Good stuff.
(04:42):
Roast the corn, Roasted corn onthe cob oh yeah, it was good
stuff and dump it in butter.
Just dip it like an ice creamcone, dipping it in the thing.
Speaker 1 (04:55):
So it wasn't a corn dog.
Speaker 2 (04:57):
No, no, no.
The corn dogs were good, but sowas the roasted corn.
Sorry if I put that together,oh yeah.
Oh, I'm picturing.
Speaker 1 (05:08):
Yeah, no, I got there , but it took me a little bit
communication.
Speaker 2 (05:12):
You know what?
Speaker 1 (05:12):
we haven't been together in a while we have.
Speaker 2 (05:14):
I've not really been, you know, communicating very
well, apparently.
Well, you know, but you know,there's this other, first of all
, a little bit of a historylesson.
Okay, so you've all heard ofthis thing called Hawaiian pizza
.
Speaker 1 (05:28):
Yes, sure.
Speaker 2 (05:29):
Okay.
Speaker 1 (05:31):
Hey, did you know my mom was Hawaiian.
Speaker 2 (05:33):
I did know that.
Okay, so you should know theanswer to this then.
Okay, where was Hawaiian pizzainvented?
Speaker 1 (05:39):
Not in Hawaii.
Speaker 3 (05:42):
I have no idea, canada, canada, canada Like 1962
or something.
Speaker 1 (05:47):
Yeah.
Speaker 2 (05:47):
The ham and pineapple Hawaiian pizza was in Canada,
of all places, but you knowthere's not too many people in
the world, chuck and you guyswe've talked about this before
that I don't like that word hate, you know, sure, but I can
picture the guy that inventedthat and I have a lot of
feelings against that young man.
(06:08):
I'm just saying it's, it's,it's an abomination.
It's an abomination All over apizza topping.
Speaker 1 (06:14):
Does pineapple belong on pizza?
Absolutely not.
Speaker 2 (06:18):
Oh man I don't know about that.
Speaker 1 (06:21):
Was it?
Was it pineapple and Canadianbacon?
Speaker 2 (06:24):
Originally it was just ham Ham.
You know that pineapple and hamBecause they used to serve ham
like that too.
I mean, I'm Lutheran, right,grew up.
Speaker 1 (06:32):
Lutheran.
Oh yeah, they put ham.
You put pineapple on ham allthe time.
Speaker 2 (06:35):
Yeah, which that was kind of a deal.
But to put it on pizza, that isjust, it's just not right.
Speaker 3 (06:43):
So I am going to respectfully disagree with the
conclusion you've made aboutpineapple on pizza.
It was a game changer for mewhenever I first tried it, like
when I first started thinkingI'm a big pepperoni, just a
pepperoni, pizza and cheese guy.
Right, I love pepperoni andcheese on pizza.
(07:04):
That's about it.
But when I first thought ofthis pineapple I was against it,
but then I tried it.
Speaker 2 (07:11):
Were you still living in Ohio at the time?
I'm like, oh my goodness, no,were you still?
Speaker 3 (07:14):
living.
Where were you?
I cannot remember where I waswhenever I had pineapple on
pizza.
Speaker 2 (07:18):
Well, then it wasn't that life changing You're acting
like this was an epiphany.
Speaker 3 (07:22):
I'm also.
It's like been a while.
You know what I mean.
It's probably been 15, 20 years.
So were you here in CouncilBluffs?
No, I think I was actually inKansas City, maybe.
Speaker 1 (07:31):
Oh, or.
Speaker 3 (07:32):
Springfield, maybe Springfield, missouri.
That's a good place to be, butit was.
I don't know that I would everchoose it, but you have chosen
it, but you would eat it in yourmind, chuck, you have chosen, I
have, I've had it before andit's not that bad.
Speaker 1 (07:51):
I would much rather have something else, but I do
like vegetables on my pizza.
Speaker 2 (07:56):
Oh, I mean, I'm all about everything else, just
there's no place, I mean, andI'm not going to say I'm not
going to be one of those peoplethat oh it's terrible.
And I'm not going to say I'mnot going to be one of those
people that oh it's terrible,and I, you know like I haven't
tried it, I've tried it you havetried it.
I've tried it several differenttimes in different places and
realizing that you know, I grewup in the place where now it's
kind of coming back into vogue,but the Detroit pizza, that's
(08:18):
kind of now like another buzzphrase.
Speaker 3 (08:20):
What is Detroit pizza ?
Speaker 2 (08:26):
their buzz phrase.
What is Detroit pizza?
Where it's, it's, it's, it's,it's a thicker crust, but the
the cheese goes all the way tothe edge and then melts down as
it bakes into the crust.
Speaker 1 (08:32):
Okay, so it's kind of a wraparound.
Speaker 2 (08:33):
It's like a pan pizza if you want to say but but the
edges?
It's not like a Chicago deepdish where it's crust and then
the pie Right it's, it's athicker, fluffy crust.
It's not thin crust, it's thickcrust, okay, but it's real
fluffy and the stuff is there,but the cheese bubbles over the
side and goes down into.
It's kind of baked in.
It's not cheese stuffed, it'snot cheese stuffed, it's just
(08:55):
outer cheese.
It's just there over the top.
Yeah, yeah, like you don't seein in detroit pizza, you don't
really see.
Like when it comes out to youin the pan, you don't really see
the crust, the you don't reallysee.
Like when it comes out to youin the pan, you don't really see
the crust, the edge.
Speaker 1 (09:06):
The cheese is kind of over it.
You don't see the edge.
Speaker 2 (09:07):
Like it's maybe brown because it's, you know, getting
charred on the end.
Really good.
But then of course, obviouslyChicago deep dish, which is a
whole different story.
That's a game changer.
Speaker 1 (09:16):
That's delicious.
It's a game changer.
Yeah, does cauliflower belongon a pizza crust?
Speaker 2 (09:24):
So if you were one who was watching carbs, you were
going to do it.
I can work with a cauliflowercrust.
Speaker 1 (09:31):
I can work with that I can.
It's not again.
Speaker 2 (09:34):
It's not my favorite but again, I think it's all in
how you prepare it and how youdo it.
Now, obviously, in my house wedo a lot of gluten-free, right,
like we do a lot of that.
There's one that we just we justactually just tried it
yesterday.
It was called the Urban Sliceand it was a mix to make the
crust and it was actually prettygood, like some of the stuff
they're doing now.
(09:55):
You can't necessarily 100% tell.
Tell the difference.
Like the pasta's 100% betterthan it used to.
Now, gluten-free bread never.
Still not good.
Sorry, becky, it's awful.
It's just like cardboard.
I can't handle it.
Did you ever make beer bread?
I used to all the time andBecky did too, before she went
down that road, but I love that.
(10:16):
I just bought some sourdoughfor me.
I have a separate cupboard sothere's no cross-contam with the
gluten because I have to Right.
And I just bought somesourdough the other day which I
hadn't had in a while, but itwas sourdough like an everything
.
Speaker 1 (10:28):
Bagel sourdough, oh my gosh and Becky has a gluten
allergy.
Speaker 2 (10:34):
She has celiac.
So that's, you know, I like wehave to.
It's not just a choice.
I mean she needs to do it andthere's some.
There's some things that happenwith it.
But I'll tell you, we've beento Chicago and had deep dish
pizza, where they make itgluten-free there as well.
Now I will say that I did noteat gluten-free that day.
She did, but I did not, butactually it was pretty good.
(10:55):
But here in town we'll do PizzaKing.
They do gluten-free.
A lot of the places now willhave it, but really they're all
using the same frozen 10-inchgluten-free crust, right, right,
so that there's nocross-contamination with them
making it.
Now there's some restaurantsthat'll do it, but otherwise you
know, what about another one?
Speaker 1 (11:15):
What about another one?
Any other food?
Speaker 2 (11:18):
Which is like a sandwich.
Right, sandwich, did you saysandwich, I love sandwich.
Speaker 1 (11:24):
Is that a Michigan thing?
Sand sandwich?
Did you say sandwich I love?
Is that, uh, a michigan thingsandwich?
I don't really know where I gotthat from.
It's just kind of a thing thatmight be a peterson you're gonna
make a sandwich.
Speaker 2 (11:33):
Right and it's, there are you.
Are you cutting it in half?
First of all, absolutely okay,depends depends on what.
Speaker 1 (11:41):
It depends on what kind of sandwich it is so what
kind?
Speaker 2 (11:45):
of sandwich would you cut and which?
Speaker 1 (11:47):
would you not?
Yes, well, a blt certainly, anda blt is cut diagonal.
Speaker 2 (11:54):
Okay, we're not getting that far yet.
No, no, you just said which oneis getting cut first.
So which sandwich is notgetting cut?
Speaker 1 (12:00):
I don't cut ham sandwiches?
You don't, okay.
Okay, you just eat the wholething.
I just eat the whole thing.
What about PB&J?
I don't cut those either.
Speaker 2 (12:08):
Okay.
Speaker 1 (12:08):
But you got to put peanut butter on both sides of
the bread.
So you got two slices of bread.
You put it on the top of eachslice, okay.
And then you put peanut butteror you put jelly in the middle
so that the jelly doesn't soakthrough the bread.
Speaker 2 (12:24):
Okay, all right, so we got two separate
conversations there, which I'lladdress the PB&J thing in just a
moment, because it's ridiculous.
Speaker 1 (12:32):
I'm just going to self-report.
It is not ridiculous?
Speaker 2 (12:35):
But anything that a sandwich that I'm going to eat,
I'm going to cut it and it hasto be diagonal.
I do not do the halfway squarething.
I don't like that.
I'm not a big halfway square, Iam a diagonal cut sandwich
person.
If I'm going to cut it, I'mgoing to cut it diagonal,
because and there's a veryspecific reason- I know, can I
(12:56):
guess Go ahead?
Speaker 3 (12:57):
You like to eat from a point?
Speaker 2 (12:59):
It's easier to eat it , because if I'm eating the
other way, if I'm going this way, some of it's going to get over
here.
It's a mess To me, it's a messDiagonal.
You can eat from a point andthere's always going to be
enough that I don't have to openmy mouth like the pig that I am
to do it.
Speaker 1 (13:13):
You know what I'm saying.
I cut roast beef in half.
I like roast beef cut in halfand diagonal.
I like diagonal cut, I do.
Speaker 2 (13:23):
Because that's a big, that's another, that's another
food.
One is how do you cut it?
Like, if I go to a sandwichplace which I really haven't
been to one in a while, but Iwould, all of the ones that,
actually, to be honest with younow I'm trying to think of it
the best place to have?
Have you ever had a Cubansandwich before?
Like a Cuban?
Speaker 3 (13:43):
Yes, down in.
Speaker 2 (13:44):
Florida.
So there's a great place downin Naples that we go to.
It's called Rumba, because ourdaughter lives down there, off
the top of my head now that I'mthinking.
It's a little different bread,though it's not like it's oval,
right, you know, it's likelonger.
So them cutting that in halfisn't a problem, because if they
did it diagonal it wouldn'twork, but the way that that
bread is.
(14:04):
But that's one of the bestsandwiches I've ever had in my
life.
Like literally yeah, it's supergood.
Speaker 1 (14:10):
And you're right, cubans, cut diagonal is the best
way.
Speaker 2 (14:15):
So I would say now, backing off to the other topic
that he started talking abouttoo, was the PB&J Very
particular, because I don't eatPB&J very often.
Right, like, if ever.
Right, I'm just not that guy.
Speaker 1 (14:29):
I'm not a big PB&J fan either.
Speaker 2 (14:32):
I don't eat white bread.
Speaker 3 (14:34):
Oh, it's got to be on white bread.
For me it does.
Hold on, hold on.
Speaker 2 (14:37):
I don't eat white bread, kind of like period.
Speaker 3 (14:39):
Okay.
Speaker 2 (14:40):
Like the sourdough.
You can call it white bread,but it's really not.
It's sourdough, right, butwhite bread I don't generally
eat.
It's always whole wheat or awhole grain.
I like a lot of depth to my,you know, like a rye.
He had a seeded rye Like oh, Ilove that kind of bread, but if
I'm doing a PBJ, white bread hasgot to be toasted.
(15:01):
Oh, okay.
Okay, I do not put peanutbutter on both pieces.
Speaker 1 (15:05):
Well, if it's toasted , you don't need peanut butter
on both pieces.
Speaker 2 (15:08):
It's raspberry preserves crunchy peanut butter
together, diagonal glass of milkwhich I never drink milk.
And it has to have an ice cubein the milk.
That's a very purposeful mealit is.
Speaker 3 (15:24):
That's why I rarely eat it, because it's too much
dang work, so I follow the logicof your peanut butter and jelly
sandwich if it's toasted,doesn't matter yeah, it makes
sense that the jelly doesn'ttoast through, because I or
doesn't doesn't soak through, um, so that makes sense to me.
But, um, my pb and j's I gottahave pb&J and it's like a
(15:49):
quarter-inch thick.
Speaker 2 (15:50):
Oh yeah.
Speaker 3 (15:51):
It's a quarter-inch thick on the one side.
Speaker 2 (15:53):
We're in it to win it .
Speaker 3 (15:54):
Yeah, absolutely, I mean literally.
It doesn't have to be toasted,but I like jelly on the other
side.
Speaker 2 (16:00):
Do you?
Speaker 3 (16:00):
have a specific flavor of jelly Grape.
Speaker 2 (16:03):
Absolutely grape jelly.
Speaker 3 (16:04):
Can't do it.
Speaker 2 (16:05):
I'll do strawberry too, reminds me of communion
wine back in the Lutheran church.
Only David can handle it.
But, and then I like the tall,tell me it's not in the squeeze
bottle.
No, please not.
Okay, good, thank you, pleasenot.
Speaker 3 (16:16):
But it doesn't have to.
I mean, I like the glass ofmilk.
You know, got to have a goodtall glass of milk, but my see,
my milk.
And then here's one more thing.
I need that ice cube though,because it's got to be cold,
super cold.
The other thing for me when Ieat a PB&J is I love just
regular Lay's salty chips.
Speaker 2 (16:33):
That's a good I could .
I could see that.
Speaker 3 (16:35):
Yeah, so I mean, that's my PB&J.
Speaker 2 (16:37):
And that's good because, you know, in the house
I can bring home regular saltedLay's, regular chips, and those
are gluten free.
So it's good, yeah, and youknow.
Speaker 3 (16:46):
Ella likes those too.
Getting back to the pizza thing, okay, I have not ever had as
much emotional responses to thequestion of do you like
pineapple on your pizza as Ihave had.
I mean, I didn't expect thatthere was going to be that type
(17:07):
of emotional response to peoplewhenever I asked them about it.
Oh yeah, oh yeah.
I was sitting in the basementof our church the other day and
I asked people what theiropinion was about pineapple on
pizza and right there there weretwo diametrically opposed
opinions of what was expected tobe on their pizza.
Speaker 2 (17:28):
Yeah.
It is a very, very particulartaste that I think that you know
.
It's kind of like anchovies,right, like a lot of people, if
you're Italian or if you havegrown up around pizza your whole
life.
And you go, anchovies wasalways a big thing on pizza,
sure, and you go, anchovies wasalways a big thing on pizza,
(17:51):
sure.
Um, I don't dislike anchovieson pizza, but it's also not on
the top of my go-to list.
If I was going to order pizza,to do it, true, and and living
in, and I was kind of like you,I think when I grew up it was
more of just a pepperoni cheesething.
But when I went to Chicago incollege and got there, I was
really opened up more to theItalian sausage part of it Super
good, and then, like blackolive, throwing some, I mean I
(18:15):
can do mushroom, I mean I likeit all.
I like all of it on there now,like I can do, and not even a
deluxe, you know which is justlike the peppers and the onions,
like I'll do the whole thing,yeah, like which is really
really, really good.
It's a whole meal, it'severything.
You got everything.
Speaker 3 (18:29):
So when you guys we jump back to pizza, john, okay.
So when you guys think of thefavorite place that you got to
go back for pizza, whether it'syour hometown, or whether it's
in Chicago for you, luke, orwherever where's like the best
pizza that you've ever had Wow,this, wherever where's like the
(18:54):
best pizza that you've ever had.
Speaker 2 (18:55):
Wow, this is like asking me about my movies.
Speaker 3 (18:56):
Remember how that went, sure, so you got like a
list of 25.
Speaker 2 (18:57):
Yeah, and then I, you know, put it back on something
else and I, I throw ties inthere and I can get them both
out there.
You'd have to think a littlebit yeah, I mean like if it was
just like, historically, likethe one that brings the best
warmth to me, right was, wascapri italian bakery in dearborn
, michigan, which was detroitstyle pizza, but it was italian,
(19:18):
but it was, it was a take andbake like what's the one here,
papa?
murphy's, which I've never hadI've never had that mur Murphy's
, but this was.
Capri's Italian Bakery and itwas near Ford Motor Company
where my dad worked, and it waskind of like once every I don't
want to know if it was a monthor maybe three, four weeks he
would go and it was a sheet.
So you know, you got a fullsheet right and it was on an
(19:40):
aluminum pan and it was takenback and he'd stop after work
and grab it.
Come home mom would throw it inthe oven, we'd go outside and
cut the grass or whatever andthen come in and we had pizza
for dinner, so good.
But you know, that's one ofthose things where it's kind of
like, okay, it was your family,you were all together and you
know.
So that's kind of part of itright, I remember as a kid
thinking, yeah, this is, this isgreat so that was like the
experience but I will say I willsay that, um, lately again here
(20:09):
coming to Omaha area, verydifferent in trying to find
Chicago deep dish pizza.
Sure, a couple places.
Dalvo's is one Yep Good, goodplace, not the greatest as far
as deep dish goes, but it'spretty good.
But then we found and it's achain, and if you would have
(20:30):
asked me when I lived in Chicago, this probably wouldn't have
been it.
But there's a Rosati's in Omahaand it's so good, very, very,
very good.
There's one in Des Moines.
Giordano's is a big one.
Is that in Chicago?
In Chicago, but there's alsoone in Iowa City.
So that's when you hear Mikeand I talk about that, when
we're going to Iowa City.
It's very good.
(20:51):
It's down on the pier, isn't it?
Navy Pier?
Well, they're all over theplace in Chicago, they're
everywhere, so that was a goodone.
But really, if I'm in Chicago,the one that I like the most is
Pizzeria Uno.
Speaker 1 (21:03):
And they do the one.
I think I told you about thatwith the sausage patty.
Speaker 2 (21:07):
So their sausage is the bottom, so they don't have a
crust.
Oh no, it's still deep dish.
It's still the deep dish withthe sauce on the top, but the
bottom it's one patty on thebottom.
It's super good.
Speaker 3 (21:19):
Interesting.
What about you, John?
Speaker 1 (21:21):
Okay, so the pizza growing up that we had and it
really depends on the place youget this pizza, but we grew up
getting pizza at Pizza Hut and Ireally liked Pizza Hut and I
liked the oven, the way theycooked it, the way it came out
(21:47):
the way it was.
Just and it probably was who Iwas with, Cause it was with
family or with friends and you'dgo over and have pizza, so it
was a great place to have pizza.
Speaker 3 (22:02):
I think the Pizza Hut from like when we were growing
up back in the eighties.
Speaker 1 (22:06):
Yeah.
Speaker 3 (22:07):
Compared to the Pizza Hut in 2025.
Maybe a lot different.
Speaker 1 (22:11):
I think it's a lot different?
Yeah, it is.
In my opinion it is, and itdepends on the oven.
Speaker 2 (22:17):
The one here just closed, did it.
Speaker 1 (22:19):
Yeah, the one over here, yeah.
Unbelievable.
Just closed.
What about yours?
Here in town?
Best pizza that I have and Ilike thin crust, so I like to go
to gosh.
Speaker 3 (22:37):
I can't remember the name of the place is it the
place that you bought the pizzafor the office that day?
Orsi's.
Speaker 1 (22:43):
Orsi's is good that's a little bit different too,
because their crust is different, and they do a thin crust.
Speaker 2 (22:50):
They do a thin crust but I've had it and I don't like
it as much, but they're so thatpizza crust at Orsi's is kind
of like Detroit pizza.
It's a little fluffy.
Speaker 1 (22:58):
La Casa.
La Casa pizza is really thinand that's Really one of the few
places that I like Pepperoni onmy pizza, do you like?
Speaker 2 (23:08):
crispy, so like the crispy thin crust or kind of in
the middle.
This isn't really crispy crustOkay.
Speaker 1 (23:14):
But it's thin, but it's.
Speaker 2 (23:15):
It's thin but it's not Because that's the other
part.
It's like some people like thin, like you said, but they want
it crispy.
Yeah, I like thin and crispy IfI like thin and crispy If I
like thin.
Speaker 1 (23:26):
I'm going to have it crispy, I don't want it flimsy.
Yeah, I made a breakfast pizza,that was awesome, but anyway,
go ahead.
Speaker 3 (23:34):
What's yours?
My three are all from Dayton,ohio, of course.
There you go.
When I go back to Dayton I tryto get some pizza if my diet
allows.
So there's three places.
One of them is Joe's pizzeriaright on airway avenue in dayton
, and again it's probably themore of an what I would call an
original crust, which soundskind of like maybe your detroit
(23:55):
style I think original is alittle bit.
Speaker 2 (23:58):
It's somewhere between thin and that, yeah, but
it's delicious and they puttons of cheese and pepperoni.
Speaker 3 (24:03):
Their deluxe is excellent as well.
And then there's um, there'sMarion's Pizza, which is on
Schroyer Avenue in Dayton, andthey I mean it's a great
experience to go into this placethe meat.
Whenever you order deluxe, themeat is so finely crumpled that
(24:24):
it is.
Yes, that's what I love aboutLa Casse and they cut it into
squares like maybe two inchsquares and it is yes, that's
what I love about La Crosse andthey cut it into squares like
maybe two-inch squares, and itis just phenomenal, and yeah, go
ahead.
Speaker 2 (24:33):
You just opened another one.
Triangles or squares, squares,squares, absolutely.
Speaker 3 (24:39):
It's a big one Depends.
It's a big one, yeah.
Speaker 2 (24:42):
You can't eat deep dish pizza in Chicago in squares
, it's got to be in triangles.
So it does depend On the type?
Speaker 3 (24:49):
It does depend.
And I guess the third type andyou may have heard of this one,
luke you ever heard of Casano'sPizza?
Speaker 2 (24:54):
Yeah, I've heard.
I've never had it, but I'veheard of it.
Speaker 3 (24:56):
Casano's Pizza originated in Dayton, ohio, vic
Casano, and it's up onSmithville Avenue in my
neighborhood and, again, it's asquare cut pizza.
I think all three of thoseactually are square cut pizza,
something that explains a littlebit that could be um.
Speaker 1 (25:11):
The cost is square cut it's good, is it yeah?
Speaker 3 (25:14):
so I mean those.
Speaker 1 (25:14):
Those are the three vicasano and and la casa on
their, on their crust, the, thehamburger pizza the hamburger is
so, yeah, fried yeah it's justlike individual little.
It's awesome.
Speaker 3 (25:30):
And I think if I had to pick between the three it
would be Marion's.
My dad, who just passed, as youguys probably remember, we
would go to Marion's all thetime, you know, whenever we went
, and all the Kaiser, you know,peeps would show up.
Speaker 2 (25:46):
There was another one that I just thought of after
you were saying it and it was abuddy of mine that I went to
high school with and he openedSportsman's Pizzeria it was
called, and it was on 4th Streetand it was in Lincoln Park,
lincoln Park, wyandotte.
And John, you struck the bellwhen you said breakfast pizza.
He was at his church.
(26:07):
You know, get donuts in themorning and all this other stuff
.
He's like well, I'm you know.
So he started developing abreakfast pizza.
So this is like in probably inthe mid nineties, late nineties,
somewhere in there, and hestarted kind of doing bringing
them into his Bible class in themorning and people were like
raving on it, like hey, this ispretty good, you know, like he
(26:27):
was trying some different stuff.
And so then he would open up,started off like on just Sunday
mornings going in and makingbreakfast pizza, and then it
kind of branched out from thereand did his thing.
But very good pizza, same thing, probably like what you would
call traditional crust, notsuper thin, not super thick,
just a nice middle ground alwayscutting triangles, you know
whatever.
It was good.
But sportsman pizzeria wasreally good too.
(26:49):
I haven't had it in a long time.
Speaker 1 (26:51):
But next one, pizza, kind of brings you back to your
childhood.
Speaker 3 (26:56):
Sure Brings you back to good stuff.
Yeah, what's your next one,luke?
Speaker 2 (27:01):
Ketchup on hot dogs.
Speaker 1 (27:03):
Ooh yeah, I like ketchup on hot dogs.
Everything is wrong withAmerica.
Speaker 2 (27:06):
It's just wrong.
Speaker 1 (27:07):
Ketchup on hot dogs is wrong.
You know what some people think.
What's that Mustard on hot dogsis wrong.
Speaker 3 (27:15):
There are some people that think that so for me it's
ketchup and mustard, and here'show it's got to work for me.
Speaker 2 (27:23):
They made twist ice cream for you too, didn't they?
Absolutely.
Speaker 3 (27:26):
Absolutely.
I like twist ice cream.
Speaker 1 (27:30):
Hey, did you ever do the twist ice cream?
And then what I would do is getall the chocolate around the
vanilla, so it was kind of likea chocolate ice cream.
I got a joke about that I knowyou do.
Speaker 2 (27:44):
Let's not hear it.
We aren't going to hear that.
We'll wait for the break.
Yes, that was awesome.
Speaker 3 (27:49):
It might be a season two.
Here's my thing with hot dogs.
I got to take the hot dog outof the bun and then I put the
mustard and the ketchup at thebase of the bun, put the hot dog
back in the bun and then eat it.
That way, that's the way I gotto have my hot dog.
Wow, I don't like it on topbecause it just squirts out.
It gets all over my mouth.
(28:10):
Yeah, I don't like it.
Speaker 1 (28:11):
Oh, okay, that's the way I got to do it.
I like ketchup and mustard, andsometimes they have sweet
relish.
I hate sweet relish.
Speaker 3 (28:21):
I'm not a big relish fan.
Speaker 1 (28:23):
I will do dill.
I like dill, I like dill.
Relish.
Will not do sweet relish.
Speaker 2 (28:29):
Coney Islands.
Speaker 3 (28:31):
Coney Islands.
Is that with onions and chili?
I love onions.
Speaker 1 (28:34):
And you know, the best hot dog I had was at Iowa
State football games and they'dhave the onions in a cup and it
was like Raw onions, Raw yes.
Yes, but they were minced,minced and they were in like a.
(28:55):
It was the sauce from the onionthat yeah okay, oh, it's so
good.
I love that.
Speaker 2 (29:01):
Yeah, so like like a chicago dog.
So I keep talking about pizzaand then.
So you got a Chicago dog right.
Poppy seed roll, first of all.
Speaker 1 (29:09):
Okay, okay.
Speaker 2 (29:10):
All right.
So you got the dog, you gotmustard, you got a dill spear on
the dog, on the dog.
Speaker 1 (29:16):
Okay, I can relish, all right.
Speaker 2 (29:18):
Now some of them will use.
There's a Chicago relish thatkind of almost looks looks.
It's very bright green, it'salmost like neon.
You'll see it, some of themhave that Celery salt, two
tomato wedges, some onions,sport peppers, if you want them.
Speaker 1 (29:35):
So good, never, never seen or heard of such a thing,
kind of like probably about thesame probably like the
consistency of like a bananapepper.
Speaker 2 (29:47):
Okay, or what's the ones that are in, like an
antipasto salad.
What are those called?
Oh yeah, those peppers.
Oh, yeah, like you get at theItalian restaurant Kind of like
that.
They're like sport peppers likethat Very, very good Celery
salt on the top.
Speaker 3 (30:03):
No, ketchup, I don't even know what that looks like.
Mustard, never even heard of it.
Mustard, oh mustard, is thatChicago-specific?
That's a.
Speaker 2 (30:09):
Chicago dog, yeah, that's awesome, but probably my
favorite as far as it's not ahot dog.
But when you're talking aboutonions Now, I like Coney dogs,
so Coney's are different.
Again, it's like geographicalwherever.
Wherever you go, kind of how itis because some of them, like
that chili sauce, has meat in it.
Sometimes it doesn't.
It just kind of depends Meat orbeans, both it just depends, but
(30:32):
it's usually ground up fine,right, so it's not like a big
old bean, right right, right,like you're not taking my chili
or your chili.
I mean, you could, you could,which is still good, but not on
that.
Speaker 1 (30:42):
But but it's chili sauce, right, and sometimes it
does have beans.
Sometimes it doesn't have beans, correct.
Speaker 2 (30:49):
Again, it's geographical, but it was always.
It was 99 cent conies growingup.
Same thing on Saturdays down atthe corner from our house.
My dad would go get them and itwas.
It was chili raw onions likethe little, like chopped little
ones and mustard.
That was what it was Awesome.
But my favorite one is a PolishPolish sausage with mustard and
(31:15):
onions and sauerkraut.
Speaker 3 (31:16):
Yes, I was hoping someone would bring up
sauerkraut.
Speaker 2 (31:18):
So good, it's, so delicious.
Not even a Polish sausage.
It's beautiful.
Speaker 1 (31:24):
You know what?
I don't even like the bun withPolish sausage.
I like just sauerkraut, becausewe did that a lot when I was
growing up.
Speaker 2 (31:32):
My mom would put that in a roaster Sauerkraut with
Polish sausage, so with the bun,and eating it like that wasn't
until I was in college and wasin Chicago.
Speaker 1 (31:41):
Unbelievable, though the best with Polish sausage.
I had an aunt that would makepotato dumplings and the potato
dumplings in sauerkraut and puta little bacon in the sauerkraut
.
Speaker 3 (31:58):
I haven't had dinner yet.
Speaker 1 (31:59):
That was awesome.
That was incredible.
So it sounds like a lot of ithas to do with who you eat with
100%.
Do you have other like ideasabout who you eat with and how
that creates the ambiance?
Speaker 3 (32:19):
I don don't know.
It's kind of interesting for me, john, when you say that,
because, like when you talkabout coney dogs, I was
immediately taken back to um aand w root beer stand on
woodland avenue there you go indayton ohio it was one of my
first jobs and we would make itthis they had footlong, footlong
coney's.
Yeah and uh, I'm like I neverhad one of these before.
Speaker 2 (32:39):
In those little boats ?
Speaker 3 (32:40):
Yeah, some dude did it for me and I had my first
coney dog at work, that's goodstuff and we never had one at
home Onion rings.
I don't remember.
Speaker 1 (32:51):
A&W had the best onion rings yeah.
Speaker 2 (32:53):
And it's kind of funny because mine growing up
with that was I knew that therewas A&W places.
They weren't as.
In Michigan we had Dog and Suds, it was called.
Speaker 3 (33:04):
It was root beer, we had a Dog, and Suds yep.
Speaker 2 (33:05):
Kind of the same deal like a pull-up, like a Sonic.
Speaker 3 (33:07):
Dog and Suds are right down the street.
Speaker 2 (33:08):
Yeah, kind of the same thing, so it was the same
deal, kind of like Sonic isRight, yeah, it's not fire like
that.
Speaker 3 (33:17):
Loaded.
Tots aren't bad, though, butanyway.
Speaker 2 (33:19):
Yeah, french fries.
Speaker 1 (33:22):
So, crinkle cut what are the Canadian French fries
called Canadian Because they putlike stuff on their French
fries, like gravy or something.
Speaker 2 (33:31):
Oh, like poutine.
Oh, that's a whole other thing.
Ooh, man, I'm hungry.
What is p?
A whole other thing, man, I'mhungry.
You never had poutine before.
Oh my gosh Chuck.
Speaker 1 (33:41):
That just doesn't sound right.
Speaker 2 (33:43):
Well, I'll tell you what A load of french fries,
which are potatoes, right, right, okay, cheese curds.
Speaker 3 (33:52):
Okay.
Speaker 2 (33:53):
And gravy over the top, like a mashed potato, like
white gravy or brown gravy.
People use everything.
A little bit every you know.
But most of the time whenyou've seen it it's usually
brown, but with the cheese curds, and then you eat, it's like.
It's kind of like like ifyou've got nachos with French
fries.
Like it's, it's, it's, it'sgood.
Speaker 1 (34:16):
Because you were close to Canada, right?
I never that.
Speaker 2 (34:17):
I've never had that until like within the last five
years.
Really, yeah, I didn't evenknow it existed.
I can't remember, never heardof it, it's good.
I've made it at home before afew times.
It's good, but I've been out.
I don't remember the first timeI had it.
It was within the last 10 years, for sure it was here, so on
fries or straight cut.
Well, that's what I was askingoriginally.
Speaker 3 (34:36):
I've crinkle cut all the way 100%.
Speaker 2 (34:39):
I would lean toward that.
Again, it's about how it'scooked.
Speaker 1 (34:42):
Yeah, it depends If it's right.
Speaker 2 (34:43):
It's got to be the right crisp.
It can't be too crunchy and itcan't be floppy.
If I'm holding that thing outand it's like I like steak fries
too.
Speaker 1 (34:52):
I do like steak fries .
Like wedges, like potato wedges, yeah like potato wedges or
thicker cut, but they have to becrispy.
Speaker 2 (35:02):
I don't like fries, so literally when you go, so
you're at home.
Okay, we can't go out to eatevery day, right, right, we
don't make bank like that rightRight.
So when you go and you havecrinkle cut fries, you get a bag
of Raitas or whatever you getright?
Is it 35.
?
Speaker 1 (35:20):
He wants 35 french fries.
Speaker 3 (35:21):
That's what he just 35 french fries.
Speaker 2 (35:22):
So if you get a bag of oritis, you throw them on.
How do?
Speaker 3 (35:24):
you cook them in the air bag of oritis air fryer.
Whatever you do, air fryer.
Speaker 2 (35:27):
Air fryer, that's good.
Speaker 3 (35:28):
Yeah, you do, I would probably do air fryer, but I
may throw them on a cookie sheetin the oven, okay cookie sheet
on the oven isn't bad, but whenyou do that, what's what's the
last five minutes of the thingin the cookie sheet in the oven?
Speaker 2 (35:38):
okay, cookie sheet on the oven isn't bad, but when
you do that, what's what's thelast five minutes of the thing
in the cookie sheet in the oven?
That's what I do.
Speaker 3 (35:42):
I broil at the last few all to get them real crisp a
little, yeah, but you got to becareful because you don't do it
too much.
Speaker 2 (35:48):
Right, you know?
Speaker 3 (35:49):
sure, but um yeah, that's where my that's where
ketchup comes in for me, frenchfries, yeah, not on a hot dog.
So if if my French fries arecooked right, crinkle cuts are
cooked right, I don't eatketchup with them.
It's just salt, just saltPepper, no pepper.
Speaker 1 (36:03):
Do you use Not on my fries, oh Seasoned salt.
Speaker 3 (36:07):
No, just regular table salt.
Speaker 2 (36:09):
Okay, yeah, all right , favorite salt.
Speaker 3 (36:13):
So it depends on what I'm eating.
Morton, go ahead.
It would be like if I'm cookinga steak, I got some of that sea
salt that my wife buys and Isprinkle a little bit on that,
but if it's like French fries,it's just a normal thing.
Speaker 1 (36:26):
Table salt.
Speaker 3 (36:26):
Yeah.
Speaker 2 (36:27):
I'm going to tell you Morton table salt.
I go to a store here in theBluffs to buy a specific salt.
Seriously no.
Speaker 3 (36:36):
We are learning a little bit about Mr Peterson
today.
Speaker 2 (36:38):
I don't buy anything else at the store, because
everything else at the store istoo much money.
But it's the only place in townthat has it At least that I
found and it's called real saltand it's not.
It's kind of like a mix betweenlike a pink Himalayan sea salt
kind of thing and they make acoarse one.
They also make a fine one, butit's the best tasting salt.
(37:00):
I'm a big salt guy.
I love salt.
Yeah, me too.
Okay, I do too.
Which is good, but it's bad,right Can be it's so good.
Speaker 1 (37:07):
Well, actually salt's pretty good for you.
Speaker 2 (37:09):
Well, yeah, anything is good for you if you don't
excess it like.
I do Anyway it's just one ofthose things where this salt and
I think we kind of found it byaccident.
It was just one of those thingsBecause a lot of times when I
smoke a pork butt and I makepulled pork, I do the rub, I
don't put sauce on it.
We'll put sauce out and peoplecan sauce it themselves if they
(37:32):
want to.
I don't sauce pretty muchanything but at that last second
, after I shred real salt on thetop, I think it just pops.
Speaker 1 (37:45):
My wife would love not having the sauce she hates.
Lynn hates sauce on her stuff.
Speaker 2 (37:50):
I don't use it.
Often Once in a while I mighton something, but it's kind of
like I guess I was always raisedwith that kind of thing about
like if you got a steak andsomebody's using steaks, what
it's not good enough by it mustbe a crappy steak.
Speaker 3 (38:03):
Yeah, you know what I mean.
Speaker 2 (38:03):
Like I think I kind of always have that in my head,
especially when I cook it.
Speaker 3 (38:07):
Yeah, it's like if it's not good enough by itself,
I got to put ketchup on it orsomething, or that's a five
briskets this summer so far, andum none of them did I use any
type of sauce on it.
Speaker 2 (38:19):
It was always my rub you don't, you don't, you don't
need it.
If you're doing it right, youdon't need it.
Speaker 1 (38:22):
So go back to the people that you hang out with.
So so we have and this started27 years ago we have about 10
couples that we get togetherevery other month and we go out
to different places and we go toand we've invited different
(38:45):
people to our we call it adinner club.
It's an awesome thing, and wehave gone to some of the biggest
dives that you've ever seen andwe've gone to some of the most
expensive restaurants thatyou've ever seen, and we've gone
to some of the most expensiverestaurants that you've ever
seen.
And it's about the people thatyou hang out with and about the
(39:07):
people that you have supper withthat make the food for me.
I like eating food.
Speaker 2 (39:15):
Isn't that kind of life?
Speaker 1 (39:16):
Like literally, it's about the people you hang out
with Now.
Speaker 2 (39:19):
Could I sit here in my garage?
By the way, we're back at thegarage bar.
We're here, Right?
We haven't been here in a while.
Speaker 1 (39:25):
And we love being here.
Speaker 2 (39:26):
by the way, there's been a little bit of a facelift
and we're getting a littledifferent things.
We're getting a could sit hereand talk with myself, which
would probably raise a feweyebrows, but the idea is that
we love hanging out with eachother and that makes no matter
what we're talking about thatmuch better.
We've talked about this fromthe start of season one, all the
(39:48):
way through.
About it's the people yousurround yourself with, it's
those connections you make withpeople.
It's about all these things andno matter what you're doing.
Okay, actually, I was talkingabout this today.
Somebody was asking aboutgolfing, and Chuck and I you've
talked about this before I'm nota golfer.
I go golfing, but I'm not agolfer.
(40:10):
Yeah, it frustrates me, it'sall ends of the earth.
It frustrates me, sure, becauseI'm not that good, but you know
what you go out with yourfriends, you have a good time.
It makes it enjoyable.
You could have the worst roundof golf in your life, but your
story later is not going to beit was the worst round of golf.
It was that.
Hey, I was with my buddies andwe had a good time.
So I think your supper clubit's the same thing you go, and
(40:33):
maybe the food wasn't thegreatest.
Speaker 1 (40:35):
Maybe it was.
Or the service wasn't thegreatest or something, anything,
but we spent a lot of time withthe people that we like being
with, and we spent a lot of timewith the people we enjoy Cheers
.
That's that right there.
That's the main thing aboutfood, right, and I think that's
a big thing.
Speaker 2 (40:54):
And that's a common thread, I think for a lot of
that, and I think it's importantthat we always think about that
and remember about thoseconnections with it.
It might be food, it might besomething else, but you know
what?
Surround yourself with thepeople and it's there.
Speaker 1 (41:09):
You might cut your sandwich diagonally or in half,
or you might cut your pizza in adiagonal piece or a square
piece, but it's who you sharethat pizza and that sandwich
with.
That really makes thedifference 100%.
Speaker 3 (41:29):
As I was thinking about, we've had quite a few
gatherings at my house this yearthis summer, and whether I'm
cooking on the blackstone or I'msmoking, meat has been with
family and friends you know,each of those pizza places that
you guys mentioned has been withfamily.
I think I don't know the amountof times that I've ordered
casano's pizza with my buddy,duke raymond, when he was
(41:50):
growing up so the, the fact thatwe're talking about food and
even as we're in this space here, it builds relationships right.
Speaker 2 (42:00):
And I think that it's one of those things where,
obviously, we have aget-together.
It's not like I'm not going toput ketchup out if I have hot
dogs on the grill.
Speaker 1 (42:09):
Sure.
Speaker 2 (42:09):
You know I'm not going to have any, but you know
what People are like I don'tcare what you put on your hot
dog, I care less.
It might spurn a conversation.
Speaker 3 (42:23):
You know when I'm drinking.
Speaker 2 (42:24):
probably the only times I drink old-fashioned is
when Luke makes them for me.
That's all right.
John had an old-fashioned todayand I'll have to say they are
pretty good.
Speaker 1 (42:29):
Well, you know.
Speaker 2 (42:30):
I didn't have one today, but I've just been
drinking a little corn headlager today.
So good times.
Hey, this was kind of one ofthose bridge episodes where
we're bridging into episode I'msorry, season two.
We finished up season one.
Speaker 1 (42:46):
We're getting close.
Speaker 2 (42:47):
And everybody has talked about.
You know, hey, when are youguys dropping another episode?
You know things have been, youknow questions coming up and are
you guys still doing it and allthat kind of thing.
So we still are.
Speaker 1 (42:58):
We took a Are you?
Speaker 2 (42:58):
guys still doing it and all that kind of thing.
So we still are.
Summer's been busy.
We've been taking some time offto spend some much-needed time
with family and relaxation anddoing some stuff, sometimes
staying silent, sometimestalking more than others.
I was on the talking more part,you were on the silent part.
Speaker 1 (43:13):
I did go on a silent retreat.
Yeah, that's why I said that.
Speaker 2 (43:17):
I can't even fathom what that would be like.
Me neither I can appreciate it,though I appreciate the idea
because you know, my wifegenerally sets me straight when
I question things which is goodbecause it kind of centers you a
little bit, sure, but it's goodto ask questions.
She's like you go out and yousit in a deer, blind, and you're
silent.
I'm like, yeah, I just don't doit for three days.
(43:39):
I can't handle that.
I mean, what am I going to do?
Speaker 3 (43:42):
I could sit in a deer blind for three days.
Speaker 2 (43:44):
I don't think I could .
I'd probably fall out Threedays.
I think it'd be a little wildBecause hopefully I'd see
something before that time, butstill.
Speaker 3 (43:59):
But yeah, this is a bridge episode from season one
to season two and we're going toget back at it.
We'll probably have one moreepisode in August, we'll do an
episode in August and then we'llget back more to a more regular
schedule in September.
Speaker 2 (44:08):
Because, you know, during football season we have
all sorts of time to give awayAll kinds of time I do.
Oh boy, don't you?
Oh, no, no, but we'll make timefor you guys.
Speaker 1 (44:18):
All right, absolutely .
All I do is announce, so it'sokay yeah.
Speaker 3 (44:23):
All right guys.
Well, look forward to hangingout.
Peace out, guys.
Speaker 2 (44:28):
Hang out, see you, love you.
So I went down to my sister's and I hadn't, I didn't,
so I went down there.
I don't know if you, if youhave been down there, but every
like 30 minutes there's a townand in the town there's a
(00:20):
Casey's, so you can get aCasey's tea every 30 minutes.
Every 30 minutes and aboutevery hour.
I had to stop and go to thebathroom because I was drinking
like an extra large Casey's tea,sure, so I think I had four or
five cases of these.
So I get down there and I'mdrinking a lot of water and I'm
(00:40):
not drinking a whole lot of tea.
I start getting these headaches.
I'm like what the heck?
I've got headaches.
Well, I think it might havebeen a little bit of caffeine
deficiency.
So my sister started makingcoffee in the morning.
Well, she does make coffee inthe morning, I love the smell of
coffee too, but starteddrinking it.
(01:03):
Do you drink it black?
I, yes, I hate anything sweetin coffee, tea, anything like
that.
But I went to scooters.
Have you ever had scooters?
We, we have a keurig yeah so Ibought some k-cups oh.
Mm-hmm.
Oh my gosh, that stuff smellsso good.
(01:26):
It does smell delicious and Iwill drink a cup.
I'll put it back under theKeurig and on the dregs it'll
make a pretty good cup, a secondtime too.
So I get two cups out of one.
Okay, because it's not cheapstuff.
No, it's not.
Yeah, no, I still.
We still have it.
We went back to the grinds.
Speaker 2 (01:45):
We still have the grinds and the filter and I just
do it that way.
So even if I don't drink itthat day, I make it for Becky.
That's the first thing I do inthe morning.
I let the dogs out and put thecoffee on so it fills up the
house with the smell in themorning.
Take a shower that just smells.
Speaker 1 (02:00):
so good it really does.
Speaker 3 (02:02):
I drink about a cup every day.
Well, not every day, Like Ididn't have a cup today, but
probably three or four times aweek I'll drink it.
Speaker 2 (02:08):
See, I still can't do it straight black.
I haven't found one yet that Ilike that I don't have to put
something in it.
Speaker 1 (02:16):
The morning blend and the regular scooters taste a
little bit to me like darkchocolate.
Speaker 2 (02:25):
It's supposed to it little bit to me, like dark
chocolate I'm supposed to.
I'm never going to.
Speaker 1 (02:27):
It's supposed to taste like dark chocolate.
Speaker 2 (02:30):
I'm not going to Starbucks ever in my life.
Why I just won't Starbuckseither?
I took Canada to Starbucks, thebiggest one in Chicago and it's
probably the only time I'llever step my foot in one again.
Speaker 3 (02:39):
Too much money, I can't handle it.
There's a place down by bombcars, oh, the White Pine.
Yeah, that's a pretty goodplace.
Speaker 2 (02:48):
The girls went there and told me about it.
Speaker 1 (02:52):
It's Fruity Pebbles or whatever they got one, I
don't know.
Fruity Pebbles, oh yeah,there's all sorts, there was one
the other day that it's the oh,we should record.
Speaker 3 (02:59):
Yeah, we are recording.
We're good.
Oh, we are yeah.
Speaker 2 (03:02):
There's a.
I forgot what ballpark it wasat.
Oh, it was because it was atthe All-Star game.
Where is it at this year?
Last night, when was it?
Speaker 1 (03:11):
I don't know, but that was a pretty good.
Speaker 2 (03:13):
All-Star, wasn't it?
I haven't been following it Iwasn't either.
So who won that?
I saw it was like a corn dog,but it was fried.
The coating was hot.
Speaker 1 (03:36):
Flamin' Cheetos and Fruity Pebbles and they were
talking raves about it.
Speaker 2 (03:39):
They loved it.
People were just talking ravesabout the thing and I'm like oh
yeah, that doesn't sound good.
Speaker 1 (03:45):
That does not sound good at all.
First of all, isn't that whatkids get sick on?
Is those hot fruit, hot Cheetos.
Speaker 2 (03:51):
Well, no, that was that hot chip challenge thing
that they were getting sick on.
Yes, that stuff.
Speaker 3 (03:57):
I'm not a big corndog guy.
Speaker 2 (03:59):
Yeah, I haven't had.
The last corndog I had wasbrought Well, I shouldn't say
the last one.
The last good one was probablywhen I was a kid and we used to
get them at the Monroe Countyfair, south of Detroit, right
before the Ohio border, thatfarm community right above the
border there, Great, greatpromise, yeah, yeah, the promise
land.
I'm not going to tell you whatmy dad called it.
(04:21):
Um, that's a God's country,They's country.
They had the best corn dogs andthey had that corn and they
would roast that corn and you'dbuy it and they'd husk it.
It was the Marine stand, theMarines did it and they'd husk
it and they would just dump itin the thing of drawn butter and
then they'd hand it to you oh,it's good stuff, Good stuff.
(04:42):
Roast the corn, Roasted corn onthe cob oh yeah, it was good
stuff and dump it in butter.
Just dip it like an ice creamcone, dipping it in the thing.
Speaker 1 (04:55):
So it wasn't a corn dog.
Speaker 2 (04:57):
No, no, no.
The corn dogs were good, but sowas the roasted corn.
Sorry if I put that together,oh yeah.
Oh, I'm picturing.
Speaker 1 (05:08):
Yeah, no, I got there , but it took me a little bit
communication.
Speaker 2 (05:12):
You know what?
Speaker 1 (05:12):
we haven't been together in a while we have.
Speaker 2 (05:14):
I've not really been, you know, communicating very
well, apparently.
Well, you know, but you know,there's this other, first of all
, a little bit of a historylesson.
Okay, so you've all heard ofthis thing called Hawaiian pizza
.
Speaker 1 (05:28):
Yes, sure.
Speaker 2 (05:29):
Okay.
Speaker 1 (05:31):
Hey, did you know my mom was Hawaiian.
Speaker 2 (05:33):
I did know that.
Okay, so you should know theanswer to this then.
Okay, where was Hawaiian pizzainvented?
Speaker 1 (05:39):
Not in Hawaii.
Speaker 3 (05:42):
I have no idea, canada, canada, canada Like 1962
or something.
Speaker 1 (05:47):
Yeah.
Speaker 2 (05:47):
The ham and pineapple Hawaiian pizza was in Canada,
of all places, but you knowthere's not too many people in
the world, chuck and you guyswe've talked about this before
that I don't like that word hate, you know, sure, but I can
picture the guy that inventedthat and I have a lot of
feelings against that young man.
(06:08):
I'm just saying it's, it's,it's an abomination.
It's an abomination All over apizza topping.
Speaker 1 (06:14):
Does pineapple belong on pizza?
Absolutely not.
Speaker 2 (06:18):
Oh man I don't know about that.
Speaker 1 (06:21):
Was it?
Was it pineapple and Canadianbacon?
Speaker 2 (06:24):
Originally it was just ham Ham.
You know that pineapple and hamBecause they used to serve ham
like that too.
I mean, I'm Lutheran, right,grew up.
Speaker 1 (06:32):
Lutheran.
Oh yeah, they put ham.
You put pineapple on ham allthe time.
Speaker 2 (06:35):
Yeah, which that was kind of a deal.
But to put it on pizza, that isjust, it's just not right.
Speaker 3 (06:43):
So I am going to respectfully disagree with the
conclusion you've made aboutpineapple on pizza.
It was a game changer for mewhenever I first tried it, like
when I first started thinkingI'm a big pepperoni, just a
pepperoni, pizza and cheese guy.
Right, I love pepperoni andcheese on pizza.
(07:04):
That's about it.
But when I first thought ofthis pineapple I was against it,
but then I tried it.
Speaker 2 (07:11):
Were you still living in Ohio at the time?
I'm like, oh my goodness, no,were you still?
Speaker 3 (07:14):
living.
Where were you?
I cannot remember where I waswhenever I had pineapple on
pizza.
Speaker 2 (07:18):
Well, then it wasn't that life changing You're acting
like this was an epiphany.
Speaker 3 (07:22):
I'm also.
It's like been a while.
You know what I mean.
It's probably been 15, 20 years.
So were you here in CouncilBluffs?
No, I think I was actually inKansas City, maybe.
Speaker 1 (07:31):
Oh, or.
Speaker 3 (07:32):
Springfield, maybe Springfield, missouri.
That's a good place to be, butit was.
I don't know that I would everchoose it, but you have chosen
it, but you would eat it in yourmind, chuck, you have chosen, I
have, I've had it before andit's not that bad.
Speaker 1 (07:51):
I would much rather have something else, but I do
like vegetables on my pizza.
Speaker 2 (07:56):
Oh, I mean, I'm all about everything else, just
there's no place, I mean, andI'm not going to say I'm not
going to be one of those peoplethat oh it's terrible.
And I'm not going to say I'mnot going to be one of those
people that oh it's terrible,and I, you know like I haven't
tried it, I've tried it you havetried it.
I've tried it several differenttimes in different places and
realizing that you know, I grewup in the place where now it's
kind of coming back into vogue,but the Detroit pizza, that's
(08:18):
kind of now like another buzzphrase.
Speaker 3 (08:20):
What is Detroit pizza ?
Speaker 2 (08:26):
their buzz phrase.
What is Detroit pizza?
Where it's, it's, it's, it's,it's a thicker crust, but the
the cheese goes all the way tothe edge and then melts down as
it bakes into the crust.
Speaker 1 (08:32):
Okay, so it's kind of a wraparound.
Speaker 2 (08:33):
It's like a pan pizza if you want to say but but the
edges?
It's not like a Chicago deepdish where it's crust and then
the pie Right it's, it's athicker, fluffy crust.
It's not thin crust, it's thickcrust, okay, but it's real
fluffy and the stuff is there,but the cheese bubbles over the
side and goes down into.
It's kind of baked in.
It's not cheese stuffed, it'snot cheese stuffed, it's just
(08:55):
outer cheese.
It's just there over the top.
Yeah, yeah, like you don't seein in detroit pizza, you don't
really see.
Like when it comes out to youin the pan, you don't really see
the crust, the you don't reallysee.
Like when it comes out to youin the pan, you don't really see
the crust, the edge.
Speaker 1 (09:06):
The cheese is kind of over it.
You don't see the edge.
Speaker 2 (09:07):
Like it's maybe brown because it's, you know, getting
charred on the end.
Really good.
But then of course, obviouslyChicago deep dish, which is a
whole different story.
That's a game changer.
Speaker 1 (09:16):
That's delicious.
It's a game changer.
Yeah, does cauliflower belongon a pizza crust?
Speaker 2 (09:24):
So if you were one who was watching carbs, you were
going to do it.
I can work with a cauliflowercrust.
Speaker 1 (09:31):
I can work with that I can.
It's not again.
Speaker 2 (09:34):
It's not my favorite but again, I think it's all in
how you prepare it and how youdo it.
Now, obviously, in my house wedo a lot of gluten-free, right,
like we do a lot of that.
There's one that we just we justactually just tried it
yesterday.
It was called the Urban Sliceand it was a mix to make the
crust and it was actually prettygood, like some of the stuff
they're doing now.
(09:55):
You can't necessarily 100% tell.
Tell the difference.
Like the pasta's 100% betterthan it used to.
Now, gluten-free bread never.
Still not good.
Sorry, becky, it's awful.
It's just like cardboard.
I can't handle it.
Did you ever make beer bread?
I used to all the time andBecky did too, before she went
down that road, but I love that.
(10:16):
I just bought some sourdoughfor me.
I have a separate cupboard sothere's no cross-contam with the
gluten because I have to Right.
And I just bought somesourdough the other day which I
hadn't had in a while, but itwas sourdough like an everything
.
Speaker 1 (10:28):
Bagel sourdough, oh my gosh and Becky has a gluten
allergy.
Speaker 2 (10:34):
She has celiac.
So that's, you know, I like wehave to.
It's not just a choice.
I mean she needs to do it andthere's some.
There's some things that happenwith it.
But I'll tell you, we've beento Chicago and had deep dish
pizza, where they make itgluten-free there as well.
Now I will say that I did noteat gluten-free that day.
She did, but I did not, butactually it was pretty good.
(10:55):
But here in town we'll do PizzaKing.
They do gluten-free.
A lot of the places now willhave it, but really they're all
using the same frozen 10-inchgluten-free crust, right, right,
so that there's nocross-contamination with them
making it.
Now there's some restaurantsthat'll do it, but otherwise you
know, what about another one?
Speaker 1 (11:15):
What about another one?
Any other food?
Speaker 2 (11:18):
Which is like a sandwich.
Right, sandwich, did you saysandwich, I love sandwich.
Speaker 1 (11:24):
Is that a Michigan thing?
Sand sandwich?
Did you say sandwich I love?
Is that, uh, a michigan thingsandwich?
I don't really know where I gotthat from.
It's just kind of a thing thatmight be a peterson you're gonna
make a sandwich.
Speaker 2 (11:33):
Right and it's, there are you.
Are you cutting it in half?
First of all, absolutely okay,depends depends on what.
Speaker 1 (11:41):
It depends on what kind of sandwich it is so what
kind?
Speaker 2 (11:45):
of sandwich would you cut and which?
Speaker 1 (11:47):
would you not?
Yes, well, a blt certainly, anda blt is cut diagonal.
Speaker 2 (11:54):
Okay, we're not getting that far yet.
No, no, you just said which oneis getting cut first.
So which sandwich is notgetting cut?
Speaker 1 (12:00):
I don't cut ham sandwiches?
You don't, okay.
Okay, you just eat the wholething.
I just eat the whole thing.
What about PB&J?
I don't cut those either.
Speaker 2 (12:08):
Okay.
Speaker 1 (12:08):
But you got to put peanut butter on both sides of
the bread.
So you got two slices of bread.
You put it on the top of eachslice, okay.
And then you put peanut butteror you put jelly in the middle
so that the jelly doesn't soakthrough the bread.
Speaker 2 (12:24):
Okay, all right, so we got two separate
conversations there, which I'lladdress the PB&J thing in just a
moment, because it's ridiculous.
Speaker 1 (12:32):
I'm just going to self-report.
It is not ridiculous?
Speaker 2 (12:35):
But anything that a sandwich that I'm going to eat,
I'm going to cut it and it hasto be diagonal.
I do not do the halfway squarething.
I don't like that.
I'm not a big halfway square, Iam a diagonal cut sandwich
person.
If I'm going to cut it, I'mgoing to cut it diagonal,
because and there's a veryspecific reason- I know, can I
(12:56):
guess Go ahead?
Speaker 3 (12:57):
You like to eat from a point?
Speaker 2 (12:59):
It's easier to eat it , because if I'm eating the
other way, if I'm going this way, some of it's going to get over
here.
It's a mess To me, it's a messDiagonal.
You can eat from a point andthere's always going to be
enough that I don't have to openmy mouth like the pig that I am
to do it.
Speaker 1 (13:13):
You know what I'm saying.
I cut roast beef in half.
I like roast beef cut in halfand diagonal.
I like diagonal cut, I do.
Speaker 2 (13:23):
Because that's a big, that's another, that's another
food.
One is how do you cut it?
Like, if I go to a sandwichplace which I really haven't
been to one in a while, but Iwould, all of the ones that,
actually, to be honest with younow I'm trying to think of it
the best place to have?
Have you ever had a Cubansandwich before?
Like a Cuban?
Speaker 3 (13:43):
Yes, down in.
Speaker 2 (13:44):
Florida.
So there's a great place downin Naples that we go to.
It's called Rumba, because ourdaughter lives down there, off
the top of my head now that I'mthinking.
It's a little different bread,though it's not like it's oval,
right, you know, it's likelonger.
So them cutting that in halfisn't a problem, because if they
did it diagonal it wouldn'twork, but the way that that
bread is.
(14:04):
But that's one of the bestsandwiches I've ever had in my
life.
Like literally yeah, it's supergood.
Speaker 1 (14:10):
And you're right, cubans, cut diagonal is the best
way.
Speaker 2 (14:15):
So I would say now, backing off to the other topic
that he started talking abouttoo, was the PB&J Very
particular, because I don't eatPB&J very often.
Right, like, if ever.
Right, I'm just not that guy.
Speaker 1 (14:29):
I'm not a big PB&J fan either.
Speaker 2 (14:32):
I don't eat white bread.
Speaker 3 (14:34):
Oh, it's got to be on white bread.
For me it does.
Hold on, hold on.
Speaker 2 (14:37):
I don't eat white bread, kind of like period.
Speaker 3 (14:39):
Okay.
Speaker 2 (14:40):
Like the sourdough.
You can call it white bread,but it's really not.
It's sourdough, right, butwhite bread I don't generally
eat.
It's always whole wheat or awhole grain.
I like a lot of depth to my,you know, like a rye.
He had a seeded rye Like oh, Ilove that kind of bread, but if
I'm doing a PBJ, white bread hasgot to be toasted.
(15:01):
Oh, okay.
Okay, I do not put peanutbutter on both pieces.
Speaker 1 (15:05):
Well, if it's toasted , you don't need peanut butter
on both pieces.
Speaker 2 (15:08):
It's raspberry preserves crunchy peanut butter
together, diagonal glass of milkwhich I never drink milk.
And it has to have an ice cubein the milk.
That's a very purposeful mealit is.
Speaker 3 (15:24):
That's why I rarely eat it, because it's too much
dang work, so I follow the logicof your peanut butter and jelly
sandwich if it's toasted,doesn't matter yeah, it makes
sense that the jelly doesn'ttoast through, because I or
doesn't doesn't soak through, um, so that makes sense to me.
But, um, my pb and j's I gottahave pb&J and it's like a
(15:49):
quarter-inch thick.
Speaker 2 (15:50):
Oh yeah.
Speaker 3 (15:51):
It's a quarter-inch thick on the one side.
Speaker 2 (15:53):
We're in it to win it .
Speaker 3 (15:54):
Yeah, absolutely, I mean literally.
It doesn't have to be toasted,but I like jelly on the other
side.
Speaker 2 (16:00):
Do you?
Speaker 3 (16:00):
have a specific flavor of jelly Grape.
Speaker 2 (16:03):
Absolutely grape jelly.
Speaker 3 (16:04):
Can't do it.
Speaker 2 (16:05):
I'll do strawberry too, reminds me of communion
wine back in the Lutheran church.
Only David can handle it.
But, and then I like the tall,tell me it's not in the squeeze
bottle.
No, please not.
Okay, good, thank you, pleasenot.
Speaker 3 (16:16):
But it doesn't have to.
I mean, I like the glass ofmilk.
You know, got to have a goodtall glass of milk, but my see,
my milk.
And then here's one more thing.
I need that ice cube though,because it's got to be cold,
super cold.
The other thing for me when Ieat a PB&J is I love just
regular Lay's salty chips.
Speaker 2 (16:33):
That's a good I could .
I could see that.
Speaker 3 (16:35):
Yeah, so I mean, that's my PB&J.
Speaker 2 (16:37):
And that's good because, you know, in the house
I can bring home regular saltedLay's, regular chips, and those
are gluten free.
So it's good, yeah, and youknow.
Speaker 3 (16:46):
Ella likes those too.
Getting back to the pizza thing, okay, I have not ever had as
much emotional responses to thequestion of do you like
pineapple on your pizza as Ihave had.
I mean, I didn't expect thatthere was going to be that type
(17:07):
of emotional response to peoplewhenever I asked them about it.
Oh yeah, oh yeah.
I was sitting in the basementof our church the other day and
I asked people what theiropinion was about pineapple on
pizza and right there there weretwo diametrically opposed
opinions of what was expected tobe on their pizza.
Speaker 2 (17:28):
Yeah.
It is a very, very particulartaste that I think that you know
.
It's kind of like anchovies,right, like a lot of people, if
you're Italian or if you havegrown up around pizza your whole
life.
And you go, anchovies wasalways a big thing on pizza,
sure, and you go, anchovies wasalways a big thing on pizza,
(17:51):
sure.
Um, I don't dislike anchovieson pizza, but it's also not on
the top of my go-to list.
If I was going to order pizza,to do it, true, and and living
in, and I was kind of like you,I think when I grew up it was
more of just a pepperoni cheesething.
But when I went to Chicago incollege and got there, I was
really opened up more to theItalian sausage part of it Super
good, and then, like blackolive, throwing some, I mean I
(18:15):
can do mushroom, I mean I likeit all.
I like all of it on there now,like I can do, and not even a
deluxe, you know which is justlike the peppers and the onions,
like I'll do the whole thing,yeah, like which is really
really, really good.
It's a whole meal, it'severything.
You got everything.
Speaker 3 (18:29):
So when you guys we jump back to pizza, john, okay.
So when you guys think of thefavorite place that you got to
go back for pizza, whether it'syour hometown, or whether it's
in Chicago for you, luke, orwherever where's like the best
pizza that you've ever had Wow,this, wherever where's like the
(18:54):
best pizza that you've ever had.
Speaker 2 (18:55):
Wow, this is like asking me about my movies.
Speaker 3 (18:56):
Remember how that went, sure, so you got like a
list of 25.
Speaker 2 (18:57):
Yeah, and then I, you know, put it back on something
else and I, I throw ties inthere and I can get them both
out there.
You'd have to think a littlebit yeah, I mean like if it was
just like, historically, likethe one that brings the best
warmth to me, right was, wascapri italian bakery in dearborn
, michigan, which was detroitstyle pizza, but it was italian,
(19:18):
but it was, it was a take andbake like what's the one here,
papa?
murphy's, which I've never hadI've never had that mur Murphy's
, but this was.
Capri's Italian Bakery and itwas near Ford Motor Company
where my dad worked, and it waskind of like once every I don't
want to know if it was a monthor maybe three, four weeks he
would go and it was a sheet.
So you know, you got a fullsheet right and it was on an
(19:40):
aluminum pan and it was takenback and he'd stop after work
and grab it.
Come home mom would throw it inthe oven, we'd go outside and
cut the grass or whatever andthen come in and we had pizza
for dinner, so good.
But you know, that's one ofthose things where it's kind of
like, okay, it was your family,you were all together and you
know.
So that's kind of part of itright, I remember as a kid
thinking, yeah, this is, this isgreat so that was like the
experience but I will say I willsay that, um, lately again here
(20:09):
coming to Omaha area, verydifferent in trying to find
Chicago deep dish pizza.
Sure, a couple places.
Dalvo's is one Yep Good, goodplace, not the greatest as far
as deep dish goes, but it'spretty good.
But then we found and it's achain, and if you would have
(20:30):
asked me when I lived in Chicago, this probably wouldn't have
been it.
But there's a Rosati's in Omahaand it's so good, very, very,
very good.
There's one in Des Moines.
Giordano's is a big one.
Is that in Chicago?
In Chicago, but there's alsoone in Iowa City.
So that's when you hear Mikeand I talk about that, when
we're going to Iowa City.
It's very good.
(20:51):
It's down on the pier, isn't it?
Navy Pier?
Well, they're all over theplace in Chicago, they're
everywhere, so that was a goodone.
But really, if I'm in Chicago,the one that I like the most is
Pizzeria Uno.
Speaker 1 (21:03):
And they do the one.
I think I told you about thatwith the sausage patty.
Speaker 2 (21:07):
So their sausage is the bottom, so they don't have a
crust.
Oh no, it's still deep dish.
It's still the deep dish withthe sauce on the top, but the
bottom it's one patty on thebottom.
It's super good.
Speaker 3 (21:19):
Interesting.
What about you, John?
Speaker 1 (21:21):
Okay, so the pizza growing up that we had and it
really depends on the place youget this pizza, but we grew up
getting pizza at Pizza Hut and Ireally liked Pizza Hut and I
liked the oven, the way theycooked it, the way it came out
(21:47):
the way it was.
Just and it probably was who Iwas with, Cause it was with
family or with friends and you'dgo over and have pizza, so it
was a great place to have pizza.
Speaker 3 (22:02):
I think the Pizza Hut from like when we were growing
up back in the eighties.
Speaker 1 (22:06):
Yeah.
Speaker 3 (22:07):
Compared to the Pizza Hut in 2025.
Maybe a lot different.
Speaker 1 (22:11):
I think it's a lot different?
Yeah, it is.
In my opinion it is, and itdepends on the oven.
Speaker 2 (22:17):
The one here just closed, did it.
Speaker 1 (22:19):
Yeah, the one over here, yeah.
Unbelievable.
Just closed.
What about yours?
Here in town?
Best pizza that I have and Ilike thin crust, so I like to go
to gosh.
Speaker 3 (22:37):
I can't remember the name of the place is it the
place that you bought the pizzafor the office that day?
Orsi's.
Speaker 1 (22:43):
Orsi's is good that's a little bit different too,
because their crust is different, and they do a thin crust.
Speaker 2 (22:50):
They do a thin crust but I've had it and I don't like
it as much, but they're so thatpizza crust at Orsi's is kind
of like Detroit pizza.
It's a little fluffy.
Speaker 1 (22:58):
La Casa.
La Casa pizza is really thinand that's Really one of the few
places that I like Pepperoni onmy pizza, do you like?
Speaker 2 (23:08):
crispy, so like the crispy thin crust or kind of in
the middle.
This isn't really crispy crustOkay.
Speaker 1 (23:14):
But it's thin, but it's.
Speaker 2 (23:15):
It's thin but it's not Because that's the other
part.
It's like some people like thin, like you said, but they want
it crispy.
Yeah, I like thin and crispy IfI like thin and crispy If I
like thin.
Speaker 1 (23:26):
I'm going to have it crispy, I don't want it flimsy.
Yeah, I made a breakfast pizza,that was awesome, but anyway,
go ahead.
Speaker 3 (23:34):
What's yours?
My three are all from Dayton,ohio, of course.
There you go.
When I go back to Dayton I tryto get some pizza if my diet
allows.
So there's three places.
One of them is Joe's pizzeriaright on airway avenue in dayton
, and again it's probably themore of an what I would call an
original crust, which soundskind of like maybe your detroit
(23:55):
style I think original is alittle bit.
Speaker 2 (23:58):
It's somewhere between thin and that, yeah, but
it's delicious and they puttons of cheese and pepperoni.
Speaker 3 (24:03):
Their deluxe is excellent as well.
And then there's um, there'sMarion's Pizza, which is on
Schroyer Avenue in Dayton, andthey I mean it's a great
experience to go into this placethe meat.
Whenever you order deluxe, themeat is so finely crumpled that
(24:24):
it is.
Yes, that's what I love aboutLa Casse and they cut it into
squares like maybe two inchsquares and it is yes, that's
what I love about La Crosse andthey cut it into squares like
maybe two-inch squares, and itis just phenomenal, and yeah, go
ahead.
Speaker 2 (24:33):
You just opened another one.
Triangles or squares, squares,squares, absolutely.
Speaker 3 (24:39):
It's a big one Depends.
It's a big one, yeah.
Speaker 2 (24:42):
You can't eat deep dish pizza in Chicago in squares
, it's got to be in triangles.
So it does depend On the type?
Speaker 3 (24:49):
It does depend.
And I guess the third type andyou may have heard of this one,
luke you ever heard of Casano'sPizza?
Speaker 2 (24:54):
Yeah, I've heard.
I've never had it, but I'veheard of it.
Speaker 3 (24:56):
Casano's Pizza originated in Dayton, ohio, vic
Casano, and it's up onSmithville Avenue in my
neighborhood and, again, it's asquare cut pizza.
I think all three of thoseactually are square cut pizza,
something that explains a littlebit that could be um.
Speaker 1 (25:11):
The cost is square cut it's good, is it yeah?
Speaker 3 (25:14):
so I mean those.
Speaker 1 (25:14):
Those are the three vicasano and and la casa on
their, on their crust, the, thehamburger pizza the hamburger is
so, yeah, fried yeah it's justlike individual little.
It's awesome.
Speaker 3 (25:30):
And I think if I had to pick between the three it
would be Marion's.
My dad, who just passed, as youguys probably remember, we
would go to Marion's all thetime, you know, whenever we went
, and all the Kaiser, you know,peeps would show up.
Speaker 2 (25:46):
There was another one that I just thought of after
you were saying it and it was abuddy of mine that I went to
high school with and he openedSportsman's Pizzeria it was
called, and it was on 4th Streetand it was in Lincoln Park,
lincoln Park, wyandotte.
And John, you struck the bellwhen you said breakfast pizza.
He was at his church.
(26:07):
You know, get donuts in themorning and all this other stuff
.
He's like well, I'm you know.
So he started developing abreakfast pizza.
So this is like in probably inthe mid nineties, late nineties,
somewhere in there, and hestarted kind of doing bringing
them into his Bible class in themorning and people were like
raving on it, like hey, this ispretty good, you know, like he
(26:27):
was trying some different stuff.
And so then he would open up,started off like on just Sunday
mornings going in and makingbreakfast pizza, and then it
kind of branched out from thereand did his thing.
But very good pizza, same thing, probably like what you would
call traditional crust, notsuper thin, not super thick,
just a nice middle ground alwayscutting triangles, you know
whatever.
It was good.
But sportsman pizzeria wasreally good too.
(26:49):
I haven't had it in a long time.
Speaker 1 (26:51):
But next one, pizza, kind of brings you back to your
childhood.
Speaker 3 (26:56):
Sure Brings you back to good stuff.
Yeah, what's your next one,luke?
Speaker 2 (27:01):
Ketchup on hot dogs.
Speaker 1 (27:03):
Ooh yeah, I like ketchup on hot dogs.
Everything is wrong withAmerica.
Speaker 2 (27:06):
It's just wrong.
Speaker 1 (27:07):
Ketchup on hot dogs is wrong.
You know what some people think.
What's that Mustard on hot dogsis wrong.
Speaker 3 (27:15):
There are some people that think that so for me it's
ketchup and mustard, and here'show it's got to work for me.
Speaker 2 (27:23):
They made twist ice cream for you too, didn't they?
Absolutely.
Speaker 3 (27:26):
Absolutely.
I like twist ice cream.
Speaker 1 (27:30):
Hey, did you ever do the twist ice cream?
And then what I would do is getall the chocolate around the
vanilla, so it was kind of likea chocolate ice cream.
I got a joke about that I knowyou do.
Speaker 2 (27:44):
Let's not hear it.
We aren't going to hear that.
We'll wait for the break.
Yes, that was awesome.
Speaker 3 (27:49):
It might be a season two.
Here's my thing with hot dogs.
I got to take the hot dog outof the bun and then I put the
mustard and the ketchup at thebase of the bun, put the hot dog
back in the bun and then eat it.
That way, that's the way I gotto have my hot dog.
Wow, I don't like it on topbecause it just squirts out.
It gets all over my mouth.
(28:10):
Yeah, I don't like it.
Speaker 1 (28:11):
Oh, okay, that's the way I got to do it.
I like ketchup and mustard, andsometimes they have sweet
relish.
I hate sweet relish.
Speaker 3 (28:21):
I'm not a big relish fan.
Speaker 1 (28:23):
I will do dill.
I like dill, I like dill.
Relish.
Will not do sweet relish.
Speaker 2 (28:29):
Coney Islands.
Speaker 3 (28:31):
Coney Islands.
Is that with onions and chili?
I love onions.
Speaker 1 (28:34):
And you know, the best hot dog I had was at Iowa
State football games and they'dhave the onions in a cup and it
was like Raw onions, Raw yes.
Yes, but they were minced,minced and they were in like a.
(28:55):
It was the sauce from the onionthat yeah okay, oh, it's so
good.
I love that.
Speaker 2 (29:01):
Yeah, so like like a chicago dog.
So I keep talking about pizzaand then.
So you got a Chicago dog right.
Poppy seed roll, first of all.
Speaker 1 (29:09):
Okay, okay.
Speaker 2 (29:10):
All right.
So you got the dog, you gotmustard, you got a dill spear on
the dog, on the dog.
Speaker 1 (29:16):
Okay, I can relish, all right.
Speaker 2 (29:18):
Now some of them will use.
There's a Chicago relish thatkind of almost looks looks.
It's very bright green, it'salmost like neon.
You'll see it, some of themhave that Celery salt, two
tomato wedges, some onions,sport peppers, if you want them.
Speaker 1 (29:35):
So good, never, never seen or heard of such a thing,
kind of like probably about thesame probably like the
consistency of like a bananapepper.
Speaker 2 (29:47):
Okay, or what's the ones that are in, like an
antipasto salad.
What are those called?
Oh yeah, those peppers.
Oh, yeah, like you get at theItalian restaurant Kind of like
that.
They're like sport peppers likethat Very, very good Celery
salt on the top.
Speaker 3 (30:03):
No, ketchup, I don't even know what that looks like.
Mustard, never even heard of it.
Mustard, oh mustard, is thatChicago-specific?
That's a.
Speaker 2 (30:09):
Chicago dog, yeah, that's awesome, but probably my
favorite as far as it's not ahot dog.
But when you're talking aboutonions Now, I like Coney dogs,
so Coney's are different.
Again, it's like geographicalwherever.
Wherever you go, kind of how itis because some of them, like
that chili sauce, has meat in it.
Sometimes it doesn't.
It just kind of depends Meat orbeans, both it just depends, but
(30:32):
it's usually ground up fine,right, so it's not like a big
old bean, right right, right,like you're not taking my chili
or your chili.
I mean, you could, you could,which is still good, but not on
that.
Speaker 1 (30:42):
But but it's chili sauce, right, and sometimes it
does have beans.
Sometimes it doesn't have beans, correct.
Speaker 2 (30:49):
Again, it's geographical, but it was always.
It was 99 cent conies growingup.
Same thing on Saturdays down atthe corner from our house.
My dad would go get them and itwas.
It was chili raw onions likethe little, like chopped little
ones and mustard.
That was what it was Awesome.
But my favorite one is a PolishPolish sausage with mustard and
(31:15):
onions and sauerkraut.
Speaker 3 (31:16):
Yes, I was hoping someone would bring up
sauerkraut.
Speaker 2 (31:18):
So good, it's, so delicious.
Not even a Polish sausage.
It's beautiful.
Speaker 1 (31:24):
You know what?
I don't even like the bun withPolish sausage.
I like just sauerkraut, becausewe did that a lot when I was
growing up.
Speaker 2 (31:32):
My mom would put that in a roaster Sauerkraut with
Polish sausage, so with the bun,and eating it like that wasn't
until I was in college and wasin Chicago.
Speaker 1 (31:41):
Unbelievable, though the best with Polish sausage.
I had an aunt that would makepotato dumplings and the potato
dumplings in sauerkraut and puta little bacon in the sauerkraut
.
Speaker 3 (31:58):
I haven't had dinner yet.
Speaker 1 (31:59):
That was awesome.
That was incredible.
So it sounds like a lot of ithas to do with who you eat with
100%.
Do you have other like ideasabout who you eat with and how
that creates the ambiance?
Speaker 3 (32:19):
I don don't know.
It's kind of interesting for me, john, when you say that,
because, like when you talkabout coney dogs, I was
immediately taken back to um aand w root beer stand on
woodland avenue there you go indayton ohio it was one of my
first jobs and we would make itthis they had footlong, footlong
coney's.
Yeah and uh, I'm like I neverhad one of these before.
Speaker 2 (32:39):
In those little boats ?
Speaker 3 (32:40):
Yeah, some dude did it for me and I had my first
coney dog at work, that's goodstuff and we never had one at
home Onion rings.
I don't remember.
Speaker 1 (32:51):
A&W had the best onion rings yeah.
Speaker 2 (32:53):
And it's kind of funny because mine growing up
with that was I knew that therewas A&W places.
They weren't as.
In Michigan we had Dog and Suds, it was called.
Speaker 3 (33:04):
It was root beer, we had a Dog, and Suds yep.
Speaker 2 (33:05):
Kind of the same deal like a pull-up, like a Sonic.
Speaker 3 (33:07):
Dog and Suds are right down the street.
Speaker 2 (33:08):
Yeah, kind of the same thing, so it was the same
deal, kind of like Sonic isRight, yeah, it's not fire like
that.
Speaker 3 (33:17):
Loaded.
Tots aren't bad, though, butanyway.
Speaker 2 (33:19):
Yeah, french fries.
Speaker 1 (33:22):
So, crinkle cut what are the Canadian French fries
called Canadian Because they putlike stuff on their French
fries, like gravy or something.
Speaker 2 (33:31):
Oh, like poutine.
Oh, that's a whole other thing.
Ooh, man, I'm hungry.
What is p?
A whole other thing, man, I'mhungry.
You never had poutine before.
Oh my gosh Chuck.
Speaker 1 (33:41):
That just doesn't sound right.
Speaker 2 (33:43):
Well, I'll tell you what A load of french fries,
which are potatoes, right, right, okay, cheese curds.
Speaker 3 (33:52):
Okay.
Speaker 2 (33:53):
And gravy over the top, like a mashed potato, like
white gravy or brown gravy.
People use everything.
A little bit every you know.
But most of the time whenyou've seen it it's usually
brown, but with the cheese curds, and then you eat, it's like.
It's kind of like like ifyou've got nachos with French
fries.
Like it's, it's, it's, it'sgood.
Speaker 1 (34:16):
Because you were close to Canada, right?
I never that.
Speaker 2 (34:17):
I've never had that until like within the last five
years.
Really, yeah, I didn't evenknow it existed.
I can't remember, never heardof it, it's good.
I've made it at home before afew times.
It's good, but I've been out.
I don't remember the first timeI had it.
It was within the last 10 years, for sure it was here, so on
fries or straight cut.
Well, that's what I was askingoriginally.
Speaker 3 (34:36):
I've crinkle cut all the way 100%.
Speaker 2 (34:39):
I would lean toward that.
Again, it's about how it'scooked.
Speaker 1 (34:42):
Yeah, it depends If it's right.
Speaker 2 (34:43):
It's got to be the right crisp.
It can't be too crunchy and itcan't be floppy.
If I'm holding that thing outand it's like I like steak fries
too.
Speaker 1 (34:52):
I do like steak fries .
Like wedges, like potato wedges, yeah like potato wedges or
thicker cut, but they have to becrispy.
Speaker 2 (35:02):
I don't like fries, so literally when you go, so
you're at home.
Okay, we can't go out to eatevery day, right, right, we
don't make bank like that rightRight.
So when you go and you havecrinkle cut fries, you get a bag
of Raitas or whatever you getright?
Is it 35.
?
Speaker 1 (35:20):
He wants 35 french fries.
Speaker 3 (35:21):
That's what he just 35 french fries.
Speaker 2 (35:22):
So if you get a bag of oritis, you throw them on.
How do?
Speaker 3 (35:24):
you cook them in the air bag of oritis air fryer.
Whatever you do, air fryer.
Speaker 2 (35:27):
Air fryer, that's good.
Speaker 3 (35:28):
Yeah, you do, I would probably do air fryer, but I
may throw them on a cookie sheetin the oven, okay cookie sheet
on the oven isn't bad, but whenyou do that, what's what's the
last five minutes of the thingin the cookie sheet in the oven?
Speaker 2 (35:38):
okay, cookie sheet on the oven isn't bad, but when
you do that, what's what's thelast five minutes of the thing
in the cookie sheet in the oven?
That's what I do.
Speaker 3 (35:42):
I broil at the last few all to get them real crisp a
little, yeah, but you got to becareful because you don't do it
too much.
Speaker 2 (35:48):
Right, you know?
Speaker 3 (35:49):
sure, but um yeah, that's where my that's where
ketchup comes in for me, frenchfries, yeah, not on a hot dog.
So if if my French fries arecooked right, crinkle cuts are
cooked right, I don't eatketchup with them.
It's just salt, just saltPepper, no pepper.
Speaker 1 (36:03):
Do you use Not on my fries, oh Seasoned salt.
Speaker 3 (36:07):
No, just regular table salt.
Speaker 2 (36:09):
Okay, yeah, all right , favorite salt.
Speaker 3 (36:13):
So it depends on what I'm eating.
Morton, go ahead.
It would be like if I'm cookinga steak, I got some of that sea
salt that my wife buys and Isprinkle a little bit on that,
but if it's like French fries,it's just a normal thing.
Speaker 1 (36:26):
Table salt.
Speaker 3 (36:26):
Yeah.
Speaker 2 (36:27):
I'm going to tell you Morton table salt.
I go to a store here in theBluffs to buy a specific salt.
Seriously no.
Speaker 3 (36:36):
We are learning a little bit about Mr Peterson
today.
Speaker 2 (36:38):
I don't buy anything else at the store, because
everything else at the store istoo much money.
But it's the only place in townthat has it At least that I
found and it's called real saltand it's not.
It's kind of like a mix betweenlike a pink Himalayan sea salt
kind of thing and they make acoarse one.
They also make a fine one, butit's the best tasting salt.
(37:00):
I'm a big salt guy.
I love salt.
Yeah, me too.
Okay, I do too.
Which is good, but it's bad,right Can be it's so good.
Speaker 1 (37:07):
Well, actually salt's pretty good for you.
Speaker 2 (37:09):
Well, yeah, anything is good for you if you don't
excess it like.
I do Anyway it's just one ofthose things where this salt and
I think we kind of found it byaccident.
It was just one of those thingsBecause a lot of times when I
smoke a pork butt and I makepulled pork, I do the rub, I
don't put sauce on it.
We'll put sauce out and peoplecan sauce it themselves if they
(37:32):
want to.
I don't sauce pretty muchanything but at that last second
, after I shred real salt on thetop, I think it just pops.
Speaker 1 (37:45):
My wife would love not having the sauce she hates.
Lynn hates sauce on her stuff.
Speaker 2 (37:50):
I don't use it.
Often Once in a while I mighton something, but it's kind of
like I guess I was always raisedwith that kind of thing about
like if you got a steak andsomebody's using steaks, what
it's not good enough by it mustbe a crappy steak.
Speaker 3 (38:03):
Yeah, you know what I mean.
Speaker 2 (38:03):
Like I think I kind of always have that in my head,
especially when I cook it.
Speaker 3 (38:07):
Yeah, it's like if it's not good enough by itself,
I got to put ketchup on it orsomething, or that's a five
briskets this summer so far, andum none of them did I use any
type of sauce on it.
Speaker 2 (38:19):
It was always my rub you don't, you don't, you don't
need it.
If you're doing it right, youdon't need it.
Speaker 1 (38:22):
So go back to the people that you hang out with.
So so we have and this started27 years ago we have about 10
couples that we get togetherevery other month and we go out
to different places and we go toand we've invited different
(38:45):
people to our we call it adinner club.
It's an awesome thing, and wehave gone to some of the biggest
dives that you've ever seen andwe've gone to some of the most
expensive restaurants thatyou've ever seen, and we've gone
to some of the most expensiverestaurants that you've ever
seen.
And it's about the people thatyou hang out with and about the
(39:07):
people that you have supper withthat make the food for me.
I like eating food.
Speaker 2 (39:15):
Isn't that kind of life?
Speaker 1 (39:16):
Like literally, it's about the people you hang out
with Now.
Speaker 2 (39:19):
Could I sit here in my garage?
By the way, we're back at thegarage bar.
We're here, Right?
We haven't been here in a while.
Speaker 1 (39:25):
And we love being here.
Speaker 2 (39:26):
by the way, there's been a little bit of a facelift
and we're getting a littledifferent things.
We're getting a could sit hereand talk with myself, which
would probably raise a feweyebrows, but the idea is that
we love hanging out with eachother and that makes no matter
what we're talking about thatmuch better.
We've talked about this fromthe start of season one, all the
(39:48):
way through.
About it's the people yousurround yourself with, it's
those connections you make withpeople.
It's about all these things andno matter what you're doing.
Okay, actually, I was talkingabout this today.
Somebody was asking aboutgolfing, and Chuck and I you've
talked about this before I'm nota golfer.
I go golfing, but I'm not agolfer.
(40:10):
Yeah, it frustrates me, it'sall ends of the earth.
It frustrates me, sure, becauseI'm not that good, but you know
what you go out with yourfriends, you have a good time.
It makes it enjoyable.
You could have the worst roundof golf in your life, but your
story later is not going to beit was the worst round of golf.
It was that.
Hey, I was with my buddies andwe had a good time.
So I think your supper clubit's the same thing you go, and
(40:33):
maybe the food wasn't thegreatest.
Speaker 1 (40:35):
Maybe it was.
Or the service wasn't thegreatest or something, anything,
but we spent a lot of time withthe people that we like being
with, and we spent a lot of timewith the people we enjoy Cheers
.
That's that right there.
That's the main thing aboutfood, right, and I think that's
a big thing.
Speaker 2 (40:54):
And that's a common thread, I think for a lot of
that, and I think it's importantthat we always think about that
and remember about thoseconnections with it.
It might be food, it might besomething else, but you know
what?
Surround yourself with thepeople and it's there.
Speaker 1 (41:09):
You might cut your sandwich diagonally or in half,
or you might cut your pizza in adiagonal piece or a square
piece, but it's who you sharethat pizza and that sandwich
with.
That really makes thedifference 100%.
Speaker 3 (41:29):
As I was thinking about, we've had quite a few
gatherings at my house this yearthis summer, and whether I'm
cooking on the blackstone or I'msmoking, meat has been with
family and friends you know,each of those pizza places that
you guys mentioned has been withfamily.
I think I don't know the amountof times that I've ordered
casano's pizza with my buddy,duke raymond, when he was
(41:50):
growing up so the, the fact thatwe're talking about food and
even as we're in this space here, it builds relationships right.
Speaker 2 (42:00):
And I think that it's one of those things where,
obviously, we have aget-together.
It's not like I'm not going toput ketchup out if I have hot
dogs on the grill.
Speaker 1 (42:09):
Sure.
Speaker 2 (42:09):
You know I'm not going to have any, but you know
what People are like I don'tcare what you put on your hot
dog, I care less.
It might spurn a conversation.
Speaker 3 (42:23):
You know when I'm drinking.
Speaker 2 (42:24):
probably the only times I drink old-fashioned is
when Luke makes them for me.
That's all right.
John had an old-fashioned todayand I'll have to say they are
pretty good.
Speaker 1 (42:29):
Well, you know.
Speaker 2 (42:30):
I didn't have one today, but I've just been
drinking a little corn headlager today.
So good times.
Hey, this was kind of one ofthose bridge episodes where
we're bridging into episode I'msorry, season two.
We finished up season one.
Speaker 1 (42:46):
We're getting close.
Speaker 2 (42:47):
And everybody has talked about.
You know, hey, when are youguys dropping another episode?
You know things have been, youknow questions coming up and are
you guys still doing it and allthat kind of thing.
So we still are.
Speaker 1 (42:58):
We took a Are you?
Speaker 2 (42:58):
guys still doing it and all that kind of thing.
So we still are.
Summer's been busy.
We've been taking some time offto spend some much-needed time
with family and relaxation anddoing some stuff, sometimes
staying silent, sometimestalking more than others.
I was on the talking more part,you were on the silent part.
Speaker 1 (43:13):
I did go on a silent retreat.
Yeah, that's why I said that.
Speaker 2 (43:17):
I can't even fathom what that would be like.
Me neither I can appreciate it,though I appreciate the idea
because you know, my wifegenerally sets me straight when
I question things which is goodbecause it kind of centers you a
little bit, sure, but it's goodto ask questions.
She's like you go out and yousit in a deer, blind, and you're
silent.
I'm like, yeah, I just don't doit for three days.
(43:39):
I can't handle that.
I mean, what am I going to do?
Speaker 3 (43:42):
I could sit in a deer blind for three days.
Speaker 2 (43:44):
I don't think I could .
I'd probably fall out Threedays.
I think it'd be a little wildBecause hopefully I'd see
something before that time, butstill.
Speaker 3 (43:59):
But yeah, this is a bridge episode from season one
to season two and we're going toget back at it.
We'll probably have one moreepisode in August, we'll do an
episode in August and then we'llget back more to a more regular
schedule in September.
Speaker 2 (44:08):
Because, you know, during football season we have
all sorts of time to give awayAll kinds of time I do.
Oh boy, don't you?
Oh, no, no, but we'll make timefor you guys.
Speaker 1 (44:18):
All right, absolutely .
All I do is announce, so it'sokay yeah.
Speaker 3 (44:23):
All right guys.
Well, look forward to hangingout.
Peace out, guys.
Speaker 2 (44:28):
Hang out, see you, love you.
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