February 4, 2025 • 47 mins
Ready for a hilarious culinary escapade? Join us on "Matt and Friends: Drink the Universe" as we embark on a spirited journey through the world of budget-friendly dollar store snacks paired with margaritas. Andy, Josh, and Rob join Matt for a flavor-packed adventure filled with laughter, and candid critiques. We’re pairing 3 snacks with Teremana tequila margaritas.
We tackle an array of Mexican-style snacks, turning an ordinary taste test into a comical critique of unexpected flavor combinations. Some good, some not good at all. We share our raw reactions.
In true "Matt and Friends" fashion, the episode takes a whimsical turn into DIY culinary creations, blending childhood nostalgia with adult innovation. Featuring Jack Link's Steak Bites, tiny chicken tacos, guacamole-flavored chips, salsa verde, Mexican style rice, and even corn nuts for a Mexican-style street corn flair. Top it off with watermelon rings for a margarita garnish, and you have the perfect recipe for discount snack greatness!
Visit www.mattandfriendsdtu.com for links listen, support the podcast, and more!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Matt (00:00):
10, 9, 8, 7, 6, 5, 4, 3, 2 , 1.
We have liftoff.
Rob (00:17):
Welcome to Matt and Friends .
Drink the Universe.
Drink the Universe.
Matt (00:25):
Hello everyone, welcome back to Matt and Friends.
Drink the Universe.
The theme for today isdrinkables.
Rob (00:31):
I have so many terrible flavors in my mouth right now.
Josh (00:33):
Three budget snacks, it's got like this fireness to your
tongue.
It's not good guys.
Matt (00:38):
That go with a centerpiece drink.
Rob (00:41):
Oh oh, don't drink it.
Don't drink.
What is with you guys garglingyour food and beer?
If you're feeling brave, don'tdrink it.
Don't drink.
What is with you guys garglingyour food and beer?
If you're feeling brave, youcan dip it.
I'm going to hard pass on that.
Just stop getting meat.
Matt (00:52):
It is drinkables.
Josh (00:53):
Chris talking about gargling cracks me up every
freaking time.
What am I getting myself intohere?
Rob (00:58):
Well, you're about to find out, oh boy.
Matt (00:59):
Yeah.
So, as the instruction said,everybody has brought a
three-piece snack meal-ish comboto go with margaritas.
So why don't we go ahead?
We'll sample the margaritas andthen we're going to get into
this.
Andy (01:12):
Good choice.
Matt (01:13):
Before we do that, as we pick up the margaritas, let's
introduce everybody who's withme today.
Rob (01:17):
Let's go around the room, starting with Hello everybody,
it's Rob, and I'm here tohopefully take back the
Drinkables crown again today.
Hey everybody, it's Andy.
I love the pink straw.
Andy (01:27):
And this is Josh and I got my green straw for the birds.
Rob (01:31):
Go birds, go birds, cheers, cheers, cheers.
Matt, I'm not going to lie,it's a decent margarita.
Josh (01:38):
Yeah, it's pretty good.
Matt, tell us what's in it.
What's in it.
Matt (01:41):
Alcohol, thank you.
I made this margarita primarilywith Terramana tequila, the
Blanco Blanco.
There is an ounce of agavesyrup in here.
So two ounces of tequila, ounceof agave syrup, two ounces of
fresh-squeezed lime juice andtwo ounces of triple sec.
Andy (01:59):
I like that.
We're drinking it with straws,but there's a salt rim.
Matt (02:03):
Yeah, I was going to point that out.
You were all like give me astraw, you have to have a straw.
Josh (02:08):
with a frozen margarita, you take a little lick of the
salt and then you suck the strawLick first, then suck.
Matt (02:16):
You've got to work up to it, andy.
Come on, this has been lifeadvice from Rob.
Andy (02:20):
I've got to say the lick first lick.
I gotta say the lick beforesuck is pretty good.
Rob (02:23):
Thank you, yeah, yeah, it's the way to go.
So I think I'm going to kickthings off today, if y'all don't
mind.
Matt (02:28):
Do it.
Andy (02:29):
Yeah please.
Rob (02:29):
I've got some hot foods, so what I've done from the
illustrious dollar store is I'vebought a which one?
Matt (02:36):
Which one Very important A .
Rob (02:37):
Dollar Tree.
I'm a Dollar Tree boy throughand through, all right.
So what I have is is a cheeseand bean burrito.
Love it.
That is going to be paired witha black bean and corn mexican
rice.
Andy (02:51):
You already put way more effort into this than I did.
Rob (02:53):
Correct and too much, some might say too much an el sabroso
baja lemon, spicy chili andlime tortilla chip I've been
excited for the chips.
Let's uh, let's crack in.
Andy (03:05):
What are we doing first here?
Rob (03:06):
I'm, I'm going bean burrito , that's, that's the main,
that's the main boy here so didthese beans come out of a?
Andy (03:11):
can.
Did you make this withingredients from the dollar
store?
Rob (03:14):
this came out of the dollar store freezer just like this oh
just like this okay, dollar 25for for a burrito.
If that were heated more it'dbe slightly less pleasant, or
slightly more pleasant, Isuppose it tastes exactly like
beans in a burrito.
This is what I would expect abean burrito to taste like it
needs hot sauce.
I'm fine with it.
(03:36):
It doesn't need hot sauce.
Josh (03:37):
I'm going to go.
A bite of the burrito with thechip.
Yeah, I'm going there too.
We've got to try the chip byitself first.
Andy (03:45):
Oh, in there too.
We've got to try the chip byitself first.
Oh no, the chip's bad.
Rob (03:47):
It gets better.
But the initial chip taste iskind of like wow, it's got a
kick to it A little zippy.
Let's try both.
Josh (03:59):
These chips are kind of like a knockoff version of Takis
.
I don't mind it at allespecially with the burrito,
adds a little zip to it yeah,okay, so let's try this rice
here.
Matt (04:13):
I think it's been said before I'm not a huge spicy food
fan.
Andy (04:16):
In general, oh, your butthole's gonna hurt after this
, yeah that's possible.
Matt (04:19):
However, as I get older, I mind spice less and less.
The last couple of years I'vebeen able to.
Josh (04:24):
That's because your taste buds are shot.
Matt (04:25):
They're slowly dying.
Josh (04:27):
It's probably this podcast .
Did you say corn and bean rice?
Because I don't see corn.
Rob (04:33):
Well, get on in there, man, because you'll see it later.
Josh (04:39):
What's the?
You know that Chefs Reacts guyon TikTok and YouTube yeah.
Every time he sees corn in arecipe he goes the corn, the
food, you rent.
That guy's hilarious All right.
Andy (04:50):
So I got to say the burrito's not bad.
For what?
Thank you A buck and a half.
Rob (04:55):
Burrito's not bad A buck 25 .
Andy (04:57):
You know what, if you're eating on a budget, you can do a
lot worse than that 100%.
Matt (05:01):
Lot worse than that.
A hundred percent.
True, I'm not going to lie.
This Marg is really doing itfor me.
I'm enjoying it.
Rob (05:05):
Well, let's ooh, okay, I'm going to pair this all together,
okay.
Matt (05:09):
Now we're with the crisp.
Well, that is what we'resupposed to be doing, seeing how
this all goes together with theMarg overall.
Josh (05:18):
Okay, no.
Matt (05:28):
I think, indeed, he does like things in his mouth.
Rob (05:30):
You know what I'm transported?
Maybe not to Mexico, but maybelike a street where many people
are speaking Spanish in earshotof me.
So New Mexico Like LittleMexico no, I wouldn't go that
far either.
Andy (05:44):
I'm transported back to college.
Yeah, but I didn't have enoughmoney to have the good things in
life.
Josh (05:51):
Listen, you're in college.
You're stoned.
Andy (05:53):
You can do worse than this .
It's a Monday night, absolutely.
Josh (05:55):
You get like five of these bean burritos, sure, and don't
even worry about what's in yourmouth, at what time You're just
putting, putting it all in.
Yeah, you feel like you'reeating like a king, I feel
pretty good about myself.
Rob (06:05):
Yeah, it's not blowing my socks off, but nothing was gross
.
Andy (06:09):
I think the big make or break here is the chip.
It's like the burrito, the rice.
They're fine.
Josh (06:15):
Yeah.
They're bland it just don'ttaste like much, yeah, yeah.
Matt (06:18):
The chip is aggressive, but in the way that it needs to
be, yeah, it might.
For me, though, personally, itis overpowering.
The burrito and the rice like Igot good and then in a good way
.
Rob (06:29):
I think that needed to be how it is.
Andy (06:31):
I'm totally in all this yeah, I'm in it's gone.
Matt (06:36):
Wow, we're not talking like nearly as much as normal,
and that's probably.
Well.
That's a good sign for me.
It is a good sign for you.
I hate when Rob wins stuff.
Well.
Josh (06:46):
I think most Mexican food is inherently cheap food,
usually like simple, cheapingredients.
So this lends itself well to adollar store challenge.
Yeah, no offense.
I think we're going to have todo a surf and turf for the next
drinkable surf and turf dollarstore.
Well listen, maybeforeshadowingowing, but I can
(07:09):
smell some sort of surf.
Rob (07:09):
Oh, in this room, can you?
Hmm, shall we move on to thathorrid?
Josh (07:13):
I'll say I was gonna say it's not that pleasant of a
smell maybe it's just becauseit's.
Andy (07:18):
The rice is kind of cold at this point, but that's the
letdown of what you.
You put up here 100 agree, yeah, the rice is just dry, it's
just there.
There's not as much flavor asyou usually expect out of those
like cheap mexican style rice orwhatever like those flavored
rice is like.
They just usually overpowerthem with salt or whatever and
(07:39):
you know these are just kind ofmeh, yeah, but the chips are
good.
Yeah, chips are great.
I'm, chips are great.
Matt (07:46):
I'm a fan, all right.
So if we're going to flip itover to me because I know, I
have hopefully still hot food aswell.
Josh (07:51):
You just dropped rice all over the floor.
Matt (07:53):
I did.
I just riced the studio.
Andy (07:54):
I would like to just say Everybody get a chip at the same
time.
Here we got to get a fullcrunch.
Rob (08:08):
All right, hold one, two.
They got a great crunch thatwas great.
I I just need to also mentionthis for the first time after
like three chips in a row,though, those get spicy they do
for the first time in drinkableshistory.
Okay, matt and I have purchasedthe exact same thing, and this
is the eat regal gourmet mexicanstyle rice riz a la mexicana.
Andy (08:24):
So we're turning it over to Matt, we're going to eat it
hot now because it's hot, let'sget it hot.
See the difference between thehot rice and the pork.
Rob (08:32):
I'm going to pass this around you just got to squeeze
it out like a tube of toothpaste.
Matt (08:35):
I'm going to open up some chips here first.
Very hot, andy, be careful.
There's going to be some salsaverde.
Salsa Verde, here in the middleof the table, canned of course.
Wow, that's interesting.
Rob (08:44):
Okay, read that for us, it is better hot.
Matt (08:46):
So this is the Herdés Salsa Verde.
It is a mild, authentic.
It says Mexico's authenticnumber one salsa brand Number
one.
So all the way from MexicoCouldn't possibly be bad.
Rob (08:58):
No, absolutely not.
Josh (08:59):
Being warm makes a big difference Makes a big
difference.
Rob (09:01):
It makes a big difference.
I mean it's not great still.
Andy (09:05):
It makes a big difference.
Rob (09:06):
But it makes a huge difference.
Andy (09:07):
The flavors come out more like yeah.
Matt (09:09):
So I also have El Sabroso Snacks, delicioso Tortilla Chips
.
Rob (09:13):
We're all over the El Sabroso brand today we are.
Thank you, El Sabroso.
Andy (09:17):
Yes.
Is that what the rice is aswell?
Rob (09:20):
No, no that's what my chips were Ested 1978.
Matt (09:23):
Oh, all right, hold on here.
Rob (09:25):
You'll find that later 1978 in Los Angeles.
Andy (09:29):
Shout out to all the folks out there right now, you're
going to steal his shit, thenthere you go A little crunch and
what dollar store did you go?
Matt (09:36):
to.
I also went to the Dollar Tree,so did I.
Are we four for four at theDollar Tree?
We are four for four at theDollar Tree.
We are four for four for theDollar Tree.
You know, All right, DollarTree you're getting tagged here.
Rob (09:47):
Hold it down.
El Sabroso is doing somethingright with their chips.
Let me tell you All right,crunch is on point.
Let's check this in the salsa,the salt is on point.
Josh (09:55):
Just so everyone out there knows next to the cheese
dispenser at school.
Andy (10:09):
Do the crunch test here.
Rob (10:11):
I'm going to warn everybody what the salsa verde tastes
like somebody just dipped theirbag in it.
It does not.
It does not.
Matt (10:19):
This is subterfuge no, no, no, I mean.
Rob (10:22):
I'll say the chip by itself is pretty good.
Andy (10:23):
Maybe I didn't get in there.
Rob (10:24):
The chip is great, Salsa Verde.
There's something a little offabout it and I'm not sure what
it is.
No, has anybody read theexpiration date on that?
Can Someone?
Matt (10:34):
It's a can Good.
It's like 2040.
Josh (10:38):
Are you going to give us the rest of your?
Matt (10:40):
I will, I will.
I will Okay, so along with thatis not a good salsa.
That's what.
Andy (10:45):
I'm saying to you that is not good at all.
It's not just me.
Josh (10:47):
That's not what it says on there it says it's Mexico's
number one salsa brand.
Rob (10:51):
Well, it's their number one salsa brand.
Matt (10:53):
That's not their number one salsa product.
So we have the rice, we havethe chips and apparently
questionable salsa.
To top this all off, I have twodifferent little.
We'll call them taquitos, april2026.
Andy (11:05):
We're not even close, but that's not good salsa.
Matt (11:07):
My taquitos here.
I have one version that ischicken.
I have one version that is tuna, because we have somebody who
is poultry-averse, shout out toAndrew.
I dropped a screw in the tuna.
Josh (11:18):
I don't think you can say averse.
I think he has a real allergy.
Matt (11:21):
He does.
Let's not downplay it here.
Okay, okay, he does, and Itried to kill him on several
occasions, oh boy.
Josh (11:30):
Was that chicken or tuna?
Was that chicken or tuna?
Apparently, it'll kill Rob too.
Here we go, we'll pass thosearound there.
Which one is this?
This is chicken.
That's chicken.
No, I want to tell you, thehouse smells like he cooked cat
food from a can.
The cat did come running.
Andy (11:45):
That's a little salty, little salty.
Josh (11:49):
I can't tell you how much I don't want to eat this right
now oh my God Josh.
Rob (11:53):
Josh, join me in my pain.
Meet me in hell, please.
Andy (11:56):
You're 100% sure this is the tuna.
Josh (11:58):
I would almost rather eat the toothpick that's holding it
together, not bad.
Matt (12:06):
Once you get near that initial wave of salt.
Once you get away from thatinitial wave of salt.
Rob (12:12):
It's texturally abhorrent.
Oh my God, it's bad.
Josh (12:16):
Holy mackerel, let me dip it in some of this Mexico's
number one salsa.
Give it a second.
Andy (12:22):
The tuna's not better.
Holy mackerel no, oh, that'sbad.
Josh (12:27):
Oh man, Did you add salt to this?
Matt (12:29):
No.
Josh (12:30):
This can't possibly be this salty.
Matt (12:33):
It's not that the margarita pairs well with the
tuna.
Andy (12:38):
I guarantee you, but thankfully it cancels it out.
Rob (12:42):
I guarantee you that that seasoning you put on that stuff
is 90% sodium.
Josh (12:47):
Did you get the seasoning from the dollar store?
Matt (12:48):
Yeah, after being disqualified from the last drink
, Matt go ahead and hit that redbutton for yourself there.
Holy cow, that's bad.
I thought I had something here.
Andy (13:01):
You always do.
You do have something.
What you have is a goodmargarita.
Okay, you have a solid chip,the chip is fine.
Josh (13:08):
Yeah, too bad, the margarita doesn't get you any
points towards the Lunchable youprepared for us, no, but the
rice is better warmer.
Also, I was trying to figureout what flavor this salsa has,
and I think I got it.
Matt (13:25):
It tastes like the juice out of a can of green beans.
Never had that, but I'll takeyour word for it.
I can imagine that, though.
Yeah, that's what it tasteslike.
Well, can I at least givemyself this for the margarita?
Andy (13:31):
Yes, yes, the margarita's, great.
Matt (13:33):
Stellar set.
Josh (13:38):
I gotta say, so far you're in last place and I don't see
how you could possibly finishhigher than that.
Matt (13:44):
I don't see how you could possibly finish higher than that
.
I don't mind the little chickentaquito, I don't mind, of
course you don't.
It's a little salty.
It's bad yeah.
Josh (13:50):
Sorry.
Your chips are good.
Why don't you try the tuna one,matt, for the fans?
Andy (13:56):
Oh, yeah, yeah, absolutely Pass that around there.
Matt (13:59):
Mango.
You all should try one Feelfree.
Josh (14:02):
No, thank you.
Matt (14:02):
This is communal food here .
Josh (14:04):
Come on now.
Rob (14:05):
I will take one bite of this I promise you I will not.
Josh (14:07):
You can hold it there as long as you want and I will not
take a bite of it.
Rob (14:10):
Let it be known, let it be known, and it is done in protest
Josh, solidarity, come on manWait, hold on, hold on.
Josh (14:16):
I gotta get a reaction.
I don't eat tuna no matter what, especially.
Andy (14:19):
We're getting the camera out for this.
Matt (14:22):
All right, ready go.
It's not good.
Rob (14:28):
Tell the people what you think.
Why is there so much lime in mymouth?
Better or worse, better orworse Way worse.
Josh (14:33):
A lot of water.
Wait, did you put lime on that?
There's a lot of water, that'strue.
Rob (14:36):
It's the same cilantro seasoning.
Did you not drain the tuna?
Matt (14:40):
I did drain the tuna.
Josh (14:41):
I watched him pour the can of chicken into the pan.
Matt (14:43):
I can't chew it.
Josh (14:43):
With the water.
Matt (14:45):
I can't chew it.
Use the margarita I'm worriedto move it.
Rob (14:50):
I'm chipmunking it in the side of my teeth right now.
Andy (14:51):
Swallow it quick, but the margarita will cancel out, I
promise.
Josh (14:54):
He looks like my five-year-old when I tell her to
eat a bite of broccoli.
Matt (14:59):
Oh, it's so bad.
I'm so sorry guys, I'm horrible, holy cow.
Rob (15:08):
I don't know what we're yelling about.
Andy (15:12):
Tuna was a bad choice.
Josh (15:14):
I'm in a glass case of emotion.
Matt (15:16):
Is it normal to sweat after eating tuna?
Rob (15:21):
How is it possible to feel like I've been touched wrongly?
Andy (15:26):
That's the chicken of the sea for you Buy a taco All right
, let's move swiftly along so wecan forget what Walser just did
to us here.
Matt (15:33):
My eyes are wide.
I owe you all an apology.
I am so sorry.
Did you try the tuna?
I did.
I did.
Look.
Josh Genuinely took a bite.
Josh (15:41):
I promise you we don't get paid enough for this.
Genuinely took a bite, Ipromise you we don't get paid
enough for this.
Rob (15:45):
We don't get paid at all for this.
I guarantee you, josh, redeemus, but I think you need to try
it.
Redeem us, josh.
Josh (15:48):
No, I will not be trying that.
Sorry, oh man, is it me.
Next it's you.
Please redeem us All right, allright, all right.
Rob (15:54):
But hold on.
Josh (15:59):
But hold on, not particularly.
No, I can't think of any realsuperstitions I have.
Rob (16:04):
Well, that's unfortunate, because I was going to tell you
no, if you took a bite of thattuna, maybe the birds would win
today.
Well, I think they're going towin today I will
Matt (16:14):
eat a whole other one if the birds will win today.
Josh (16:17):
If that was an established tradition I might go with it,
but the only one I have isshotgunning a beer before the
game starts, and it doesn'tstart for another couple hours,
all right.
So I went a little more I wouldsay traditional with my
Lunchable here, because I onlyever ate Lunchables as a kid,
when I was going to school and Ididn't heat anything up Well
that's fair.
Rob (16:38):
I mean, these are an adult version, right?
I get it, that's fine.
Josh (16:42):
I just wanted something I could have on the fly, so you're
going to have to use yourlittle bit of imagination with
me.
You remember the Lunchableswhere you created your own
little pizzas, right?
Andy (16:50):
He just busted out a Benito box.
Josh (16:54):
Yeah, so this is a little Benko box.
I send my kids lunch to school,and so it's got a bunch of
compartments in here.
So one of my favorite foods ata Mexican restaurant is a fajita
.
All right, so this is abuild-your-own-fajita set in
here.
Andy (17:05):
No, heating necessary.
Josh (17:06):
Okay.
So, I'll pop it open here foryou.
Rob (17:09):
Yeah, We'll pass it around For the fans.
I believe it's pronouncedfajita.
Yeah, I'm not sure about that.
Josh (17:16):
Oh my, all right so we've got a few things in here.
We're getting a picture, allright.
Every fajita is its own uniquething.
Matt (17:23):
Yes.
Josh (17:23):
But I like the ones that are combo platters, right, okay,
so we'll start over here.
We have a Jack Link's SteakBites, so that's your beef.
Okay, and we have a Tillamookbrand Pork Bites.
These are jalapeno cheddar, sothat's your meat over here.
Andy (17:38):
That actually sounds pretty good.
Josh (17:40):
I didn't go with the uncooked flour tortillas.
I went with someguacamole-flavored chips.
So there's your guac and yourtortilla.
Okay, all right, I have thesame brand of salsa as Matt, but
the hot version, the redversion, right here.
I have some crispy jalapenochips right here and then, right
in the middle here, a littlebit of Montreal steak seasoning.
(18:00):
All bought from the dollarstore.
So this is my one item.
So you're going to have to goaround and stack up your own
little fajita.
Andy (18:06):
Okay, so I'll pass it around.
Josh (18:08):
You can go through and stack it up however you want
Make yourself a little fajita.
As we do that.
I'll get out my other two itemshere and I'll explain that I'm
impressed and excited.
Andy (18:16):
I guess first we should probably dip the chip, right?
Josh (18:19):
Yeah, so you need a side item, something we've been
talking about a little bit.
I'm going to make a mess, so togo along with your fajitas, I
have Mexican-style street cornflavor corn nuts by the Corn Nut
brand.
Rob (18:33):
I'm so glad that you have those because they were my
backup item in case somebodybought those hot chips.
Josh (18:40):
And if you want to crunch something into a microphone,
these things are going to crunch.
Andy (18:44):
Thank, you, Andy.
I've got all the items stackedon one here.
Josh (18:47):
Oh yeah, please let me know how it goes.
The suspense is killing me.
I haven't tried this.
I have no idea if it's good orbad.
Matt (18:57):
He's chewing, but his body's going up and down, which
makes me a little nervous.
Josh (19:02):
Okay, well, they're kind of beef jerky-ish.
Andy (19:04):
Right.
Josh (19:04):
Right, so it's going to be a little chewy.
Andy (19:05):
They're a little more chewy than I was expecting.
Rob (19:07):
Okay, I'm going for the carne asada.
Josh (19:10):
And last item here.
So what Lunchable is completewithout candy?
Right, you have to have candy.
That was like the thing Ilooked forward to in the
Lunchable the most.
So I thought to myself whatcandy would go well with what
we're drinking.
So this is going to be agarnish to go with your
margarita.
I have Coastal Bay Confectionswatermelon rings, artificially
(19:31):
flavored but fat-free and zerograms of trans fat.
So you can slide this littlewatermelon ring right over the
straw in your margarita.
Have it as a little garnish.
Rob (19:40):
Love that, I'm not going to lie to you the build-your-own
fajita.
It really worked for me.
Thank you, it was delicious,delightful man.
You struggling with them nutsthere.
Andy (19:57):
Everybody wait while I get my nuts out here.
Josh (19:59):
Here a watermelon ring oh why thank you?
And that one for you.
I'll just plop it right inthere for you.
I'm just going to take some ofthose.
Do you want to grab my nuts?
Rob (20:08):
I will.
I'm going to grab a big oldhandful of your nuts right there
, alright so it's interestingthat you were digging the build
your own.
Andy (20:14):
There's something about the texture of the very chewy
jerky with the, you know, juststandard crunch and dissolved
chip.
It didn't work for me all rightfair enough.
Okay, I'm just I think thosethings separately.
Rob (20:29):
I would have liked more from a flavor perspective,
though, I enjoyed it all right.
I'm about to try.
Josh (20:34):
It is the red salsa version of this brand better
than the green 100%.
Matt (20:38):
Yeah, it is, it definitely is.
Josh (20:39):
There's no question about that.
Alright, I'm into it.
Andy (20:42):
I'd like to try the red salsa with the bland fine but
bland chip that Balser gave us.
Josh (20:49):
I've had it.
I'll get a little of theseasoning on mine here.
Matt (20:54):
The make your own fajita I enjoyed.
I thought it worked very welltogether.
Andy (20:57):
Very creative, thank you.
Definite points forpresentation as well.
Matt (21:00):
I agree with Andy, though it was chewier than I expected,
but at the same time it's alsoJack Link's meat.
Josh (21:08):
I considered cutting them up ahead of time, but I went
with, like you don't have to doany prep for it.
Andy (21:12):
It's coming out of the box or out of the pouch.
Josh (21:14):
These came out of pouches that salsa is vastly superior.
Andy (21:20):
Yep, Hold still Isolate that salsa with just the regular
chip.
Oh my god everybody.
Rob (21:27):
This is very important.
Eat a watermelon ring whiledrinking the margarita.
Andy (21:30):
Yeah alright, I'm going out of order here.
Here we go.
Matt (21:34):
Watermelon margarita.
Rob (21:35):
Oh my god, yep, do you have more of them rings?
Josh (21:39):
I got a whole bag baby $1.25 at the Dollar Tree.
Rob (21:42):
Let me get some of that, Joshy.
Matt (21:44):
I'm getting this specifically for the watermelon
ring, yep.
So for those of you that listen, it's good to remind you every
once in a while.
The Stellar Sips, the for ourfavorite, our great drinks, but
we also use that for things thatare just good in general, and
the Cosmic Chug.
We like to use that to make ourfriends drink and also when
something is abhorrently bad,which is why.
Rob (22:04):
I got some earlier, so here you go, stellar Sip.
Josh (22:12):
How do we feel about the corn nuts?
Rob (22:14):
I like them.
I haven't sampled them yet.
I'm a corn nut man.
Andy (22:17):
I do enjoy a corn nut ahead to the watermelon rings.
Josh (22:20):
Do you have strong teeth?
Matt (22:21):
because corn nuts are pretty crunchy, yeah, very
crunchy so I had them rightafter I had to make your own
fajita.
It added some saltiness to it,and then I had the super sweet
watermelon ring like a coupleseconds after that, and it did
tie everything together reallywell.
That is my voice ofdisappointment slash.
Andy (22:39):
I'm really happy because I ate something that tastes good,
so I know we've said it before,but like man, dollar tree
really does snacks good, likethey've got a good selection.
Josh (22:51):
These corn nuts are great they're respect the tree the
right amount of spice to them, Ifelt no need to go out of the
snack aisle.
Yeah.
Matt (22:58):
No, I hit like two aisles.
I hit the one that was the foodand the one that was the snack.
Rob (23:02):
Josh, I'm for your inaugural run in a drinkable
very impressed.
Josh (23:07):
Thank you, you bought the A game.
I appreciate it.
Rob (23:12):
I did.
Matt (23:14):
Do you want to mention your culinary background while
we're here talking, let's justhighlight the difference here in
professional skill levelbetween the other three and Josh
.
Josh (23:21):
So go ahead 15 plus years working in the restaurant
industry, two years in culinaryschool and some student debt to
pay off for that.
And this is what the challengehe gave me.
Instead of you know, cook ussomething nice, find stuff at
the dollar store and bring us ameal.
So I thought this all up thismorning in the shower and I ran
out and got all the stuff Ineeded for it wait, you did this
all this morning I consideredeven more impressive.
(23:44):
I considered buying a lighterand and bringing a pan and
trying to make like a sizzlingsituation on it and then I
thought I didn't want to burnmatt's house.
Matt (23:51):
So well, I would have been impressed places you have
worked of note.
Josh (23:56):
Places I've worked, of note.
I worked at the Four Seasonsout in Vail, colorado.
I worked at the Four Seasons inPhiladelphia the old one before
it closed.
I worked at Shula Steakhousehere in the Lehigh Valley when
it was in Saucon Valley.
I worked at a country club overin Hellertown and now I'm a
Silver Creek.
Yes, it was Silver creek backthen.
(24:17):
It's the steel club now.
They changed names when theywent from being member owned to
private owned and um oh, Iworked down at the greenbrier in
west virginia, which was reallyawesome.
I have no idea what that is uh,it's a huge, huge resort that is
built into the side of amountain in west virginia.
They were using it as a bunkerduring the cold war.
(24:41):
They had enough space, haveenough space to house congress
and the senate all for like acouple of months, and they built
this into the side of amountain under the guise of like
redoing the resort during thecold war.
It was actually active up until, I think, like the early 2000s,
but it's a world-renowned golfdestination, family destination.
(25:02):
You can do horseback riding andwhitewater rafting.
Matt (25:05):
Oh, very cool.
Josh (25:06):
Fly fishing all kinds of cool stuff.
Andy (25:07):
Nice.
Josh (25:08):
Yeah, so, and now I'm a liquor rep, nice.
Matt (25:11):
Yeah so.
So my point in having Josh gothrough all that was he has some
skills to literally pay thebills when it comes to culinary
stuff in general.
Josh (25:19):
Yeah, we're going to do an episode sometime down the road
where I'm going to smoke some Idon't know meat.
Andy (25:26):
I guess Sign me up Something for us, we're here.
Josh (25:29):
I didn't want to make a meat joke, but I knew it was
coming Meat pairings.
Matt (25:32):
Is that meat and whiskey?
Meat and whiskey I'm in, I'mhere for it.
Josh (25:36):
I am officially in my smoking meats era Nice.
I haven't bought an expensivecar yet.
I guess that's a couple yearsout.
Matt (25:45):
I heard it said once that as you approach 40 as a man, you
have to get into one of twothings, and that's either war
history or smoking meat.
Andy (25:52):
Yeah, I want the war history.
Matt (25:57):
I'm into eating smoked meats.
Rob's always here to eat meat.
Josh (25:59):
Well, send me your requests.
Matt (26:00):
Thanks.
Josh (26:00):
And I'll bring it next time we record.
Rob (26:03):
I love a good burnt end.
Josh (26:05):
Oh yeah, I got you.
Rob (26:07):
I mean.
Andy (26:07):
I'm a solid brisket fan.
Josh (26:09):
That's yeah.
Oh, you want me to spend like17 hours before we come?
I will.
Rob (26:15):
Yes, yes, we do.
Josh (26:17):
I will, I will, I will.
I make a really goodhorseradish sauce to go with the
brisket as well.
Rob (26:21):
I like a horsey sauce.
All right, andy, all right.
So let's first things first.
Andy (26:25):
Let's put the cherry on top.
These were 75% off at thedollar store.
I don't know how to pronouncethese Pringles enchilada chips
here that we're about to do.
Josh (26:38):
I will try Adobada Enchilada, adobada, adobada,
adobada.
Andy (26:43):
Let's try them together.
I want to see everybody'sreaction at the same time.
Rob (26:46):
Hold on, here we go All right, here we go, they're good.
Josh (26:51):
I'm in.
Rob (26:52):
Yeah, I'm in.
Once you pop, you truly don'tstop.
They're good, they're good.
Chip, that's a good chip.
Josh (27:03):
Wow, that's a great chip what I think it tastes like, but
I don't know that it hasdefinitely the flavor that I was
expecting it to get in the lime.
Yeah, yeah, so there's.
So.
So for the visual learners here, there's a mocha hot day, which
is like a mortar and pestlething and then a chili and then
some flames and then a pringleand then a slice of lime that's
like stacked on the can theybuild.
These are good.
Rob (27:20):
I'm trying to figure out why they were, so it's giving me
like a dried chili flavor.
Matt (27:28):
They complement the margarita very nicely as well.
Andy (27:31):
They do go really nicely with the margarita.
Josh (27:33):
They're not expired, so I don't know why they were so
cheap.
Maybe like an ancho.
Rob (27:40):
I think you should go back and buy the rest on your way
home, like a deep, smoky chilipepper flavor.
Josh (27:42):
No, these are good.
I think that's the maltodextrinyou're referring to.
Matt (27:46):
It might be but, I think I have like a tour of Mexico on
my plate here right now.
Pretty wonderful.
Rob (27:53):
I mean as bad as Matt's stuff was.
I'm still very happy aboutwhere I'm at in life, because
normally we end with him.
We made a good choice ofputting him early in the show.
Josh (28:10):
We should let him bat lead off more often, the only two
natural-ish ingredients that Ican see on here.
Andy (28:17):
We're asking what it is.
Josh (28:18):
Lime juice is actually on here and paprika extract color,
just the paprika extract color,a nice red color.
Matt (28:26):
Followed by Red 40.
Josh (28:28):
Of course, yeah, and he just dropped rice on my feet.
Matt (28:30):
I'm going to have to vacuum in here later for sure.
That's right.
It's his house there isde-germinated yellow corn flour.
Rob (28:37):
De-germinated.
I'm not sure what that means.
Listen.
Josh (28:39):
I.
They took the germ out of it.
Rob (28:41):
I don't want to step on my own toes here, but these may be
the best chip of the episode.
Andy (28:46):
Indeed.
Matt (28:47):
They're really good man.
Rob (28:48):
Like.
I like mine from earlier, butthis I was fully expecting that
to be hot garbage.
Matt (28:55):
I hesitate to call that a chips.
Josh (28:58):
What's that?
I hesitate to call a Pringle, achip.
That might be a hot tip, but no, it's a potato product.
Rob (29:04):
I understand what you're saying.
I'm a man of science.
Josh (29:06):
Yeah, there has to be a distinguishing factor, I think,
and those would be.
What do they call them?
Crisps on the?
Rob (29:12):
I don't think they can legally call them chips, no
because they don't make a doughout of just one item or fry just
one item.
They make like potato and flourtogether.
Yeah, so like munchos.
Josh (29:23):
Are we calling those chips ?
No, I don't think so either.
They're all like.
It's like mashed potatoes, thatthey lay flat and then.
Rob (29:30):
Now, this is an interesting All right, here we go.
Josh (29:32):
Oh, I'm so in for this.
Rob (29:33):
This is an interesting number two.
You got these at the dollarstore these are from the dollar
store.
You cannot sleep on the dollarstore.
Don't sleep on the snacks atthe dollar store.
Andy (29:42):
I saw these and I'm like these are either going to be
awful or fantastic.
These are goldfish with Frank'sRed Hot.
Matt (29:51):
Alright, I have a question of both the Frank's Red Hot
company and the goldfish company.
How stoned were your R&D peopleto get together?
And be like we got to put RedHot on the best children's snack
of all time.
Rob (30:05):
I would eat these every day .
Matt (30:06):
It's kind of a natural thing.
Andy (30:07):
I would eat these every day of my life, 10 out of 10.
These are so good.
Oh my God they are.
Matt (30:13):
Amazing.
Andy (30:14):
Chris would love these Wow .
Josh (30:15):
God, they are amazing.
Chris would love these.
I'm a hot sauce fan and I dolike France Red Hot.
Rob (30:18):
I absolutely love these these are great these are great,
because they weren't shy aboutkeeping the cheddar flavor, yeah
, and I think that that's whatreally makes it work.
It's like a you know, there's aTabasco Cheez-It out there,
okay, that is very similar tothis these are good.
Matt (30:36):
Oh man, you have a couple more.
They do get a little spicier,Like it's a cumulative spice.
Josh (30:40):
You're such a bitch.
Andy (30:43):
Yes, we'll have a sip of margarita.
Get the coughs out there Okay.
Rob (30:51):
Finish painting your nails.
Andy (30:52):
Oh man you know what I'm going to do?
I'm going to do it.
Pringles and a, but they workwith a margarita I'm going to.
That's the thing it's workingwith a margarita.
Rob (30:59):
They do everything spicy with a margarita.
Okay, here we go.
Andy (31:04):
Oh man, those eyes lit up.
I don't know.
Josh (31:07):
Unnecessary.
Rob (31:08):
Josh.
Andy (31:08):
All right.
Rob (31:14):
Come on.
Fish isn't even on this Twofishes on the Pringle, and then
the whole thing.
Andy (31:23):
Two fish and a.
Pringle, here we go, is it nota?
Rob (31:27):
transformative experience.
It's really good.
Thank you, thank you, thank you.
Josh (31:32):
Speaking of Frank's Red Hot, I have a dill pickle
Frank's Red Hot at my house.
Andy (31:36):
Okay, very good I'm not a pickle fan I am.
Josh (31:41):
I like a good pickle in a bloody mary.
Rob (31:43):
It's awesome I don't like bloody marys because I don't
like tomato juice how you doingover there, matt.
Andy (31:48):
I'm fine, are you?
Matt (31:49):
sweating.
I'm the.
The goldfish are a little spicy, I'll be honest with you.
Rob (31:54):
You didn't have to salt line these rims.
For how much salt there?
Matt (31:57):
is in all these snacks.
Rob (31:59):
I'm not even bothering with the rim anymore.
Josh (32:01):
I would much prefer just the goldfish over the Pringle
and goldfish.
Matt (32:05):
Interesting.
Okay, I think Andy's goingstrong here, though I think he
is, oh, we're finishing strongtoo.
Andy (32:10):
Oh boy, to me the other thing that goes well with the
margarita is the sour.
Matt (32:14):
Oh, I love Sour Patch Kids .
Andy (32:17):
So we brought the Sour Patch Kids.
Matt (32:19):
Oh.
Andy (32:20):
If I can open them.
Rob (32:21):
Yes, please, okay, almost threw them, Patch me.
Josh (32:26):
That was a share size too.
What are they selling that for?
Is this?
Rob (32:29):
a buck twenty-five Were you supposed to pay attention?
Andy (32:31):
I don't know.
Was that the dollar store?
I don't know.
Rob (32:34):
No one knows what it's like , you know?
Josh (32:44):
So here, I think, you take some of these sour patch kids.
You put them in your bottle oftequila the night before let it
infuse in and give yourself asour patch, tequila.
Then make your marg from that.
Maybe dial back the agavebecause you don't need it too
sweet, right.
Matt (32:59):
I have found, though, when making margaritas, you can make
them with, like, simple syrup,and stuff like that Agave syrup
just makes it that much betterit just literally sets off all
the flavors.
I could have also gone wayupscale and thrown Cointreau in
there instead of straight uptriple sec.
What?
Josh (33:13):
did you call it?
Matt (33:14):
It's Cointreau, isn't it?
That is not what they call it.
Oh, how do you pronounce it?
Cointreau, cointreau, wow, okay.
Andy (33:21):
I'm over here.
You're like what the fuck isCointreau?
I've never heard it's.
Matt (33:26):
Cointreau Quan Quan.
Josh (33:28):
Cointreau.
Matt (33:29):
Cointreau.
Okay, that is not how it'sspelled at all.
Cointreau Okay, I heard, so Iactually got my pronunciation.
I heard somebody on YouTube sayit that way and that's where I
was just like oh that must beSure, you did.
Rob (33:47):
I'd Wait, wait.
Where's the bottle?
Where's the bottle?
I will read it.
I would say that Cointreau,thank you.
Josh (33:49):
That's exactly how you should.
Rob (33:51):
Oh, is that Okay.
Josh (33:52):
And yes, that is just a.
Rob (33:53):
Just because I know it's a different language, that's just
a higher.
Josh (33:56):
Cointreau yeah, that's just a higher end version of the
cheap, shitty triple sec.
Yeah, you know which?
Matt (34:04):
is what he's in here.
Josh (34:05):
This is a French company.
It's actually owned by RemyMartin.
Matt (34:08):
Really yes.
Andy (34:11):
Sour Patch Kids are so fucking good.
Rob (34:13):
They're hitting, though it's going to be tough.
Matt (34:18):
It's going to be tough Before we get into it.
Rob (34:22):
I just want to say this I appreciate your Sour Patch Kid.
The watermelon ring, I think,is a better pairing with the
margarita today.
Andy (34:33):
You know, I almost went.
They have specific watermelonSour Patch.
Josh (34:38):
I almost got those that might have set it off Would have
been a little too close.
I went for the ring because Iwanted to be able to put it over
the straw and make it a littlegarnish.
Rob (34:45):
That's why you were pushing straws.
Josh (34:47):
That's why I said, we need straws in here.
Matt (34:50):
I got to say the Pringles, the Abu Dhabi Adobe, whatever
the fuck they are.
They taste really great,they're good.
Rob (34:55):
Abu Dhabi is more of your people's speak there, Matthew
All right, since we criticizedMatt's.
I am going to give you mycriticism of your.
Andy (35:04):
Lunchable.
Josh (35:05):
This was two snacks and candy, and I feel like if I had
this as a Lunchable I don't knowthat I would call it a meal,
Nope definitely not.
Rob (35:14):
Okay, no argument there, that is, yeah, I agree.
Josh (35:17):
Although I think he had at least two of the top three or
maybe five items on the wholetable for the day.
Rob (35:26):
That's also fair.
But but what constitutes a winhere All?
Matt (35:30):
right Before we get.
I want you all to contemplatethat before we get into that.
Andy (35:36):
I need to rant.
Matt (35:37):
I've been saving this one for a while now, so it in
prepping for this episode and afew others that I have coming
this season.
I wanted to get a really goodfrozen drink machine.
I've always wanted one.
My friend, my friend John, herewe go From Poppins Travel had a
Jimmy Buffett margarita machineand I thought I would like one
of those too.
I went to his house.
(35:57):
He made me a killer margarita.
Shout out to Poppins Travel.
Yes, for all your travel needs.
Yes, thank you.
And he made me one of the bestmargaritas I've ever had.
Same recipe I used todayactually was in that margarita
and made it through the JimmyBuffett machine.
And it's got like one.
You put the ice in, you flick aswitch.
Margarita comes out ForChristmas this year.
My wife said what would youlike for Christmas?
(36:18):
I said margarita machine.
She said okay.
So we ordered one a littlebefore Christmas, because her
and I are really bad at waitingtill Christmas day for things
and I tried it out a littleearly and I couldn't take it
apart to clean it.
There's a ice paddle on the top.
Wouldn't come apart.
I thought I had a defectivemodel.
So Amazon, shout out to their.
You know, I'll take anythingback.
Return policy.
Dropped it off, ordered a newone, got the new one Same
(36:40):
fricking problem.
Can't take it apart to clean it.
Well, obviously that's an issuebecause you don't want mold
underneath.
I watched guys like online takeit apart suggestions.
I put ice in there for 30minutes at one point.
Try to shrink it down, get itapart Nope.
Another guy said take ahairdryer, shove it in there,
try and get everything to expand, pull it apart Nope.
I tried it.
Jen's uncle tried it.
Jen tried it.
At one point my wife washolding the button on the bottom
(37:08):
to pop this thing out.
I'm holding it at the top.
I actually pulled something inmy arm at one point.
I had pain in my arm for threedays that required bio-freeze
because I couldn't get thisthing apart.
So I took that back and Irealized there was another model
.
I said okay, so there's a newmodel.
Rob (37:16):
Josh, it's okay to laugh into the mic?
Oh no, definitely laugh.
Matt (37:18):
Definitely.
Please laugh at my pain.
So I got the third one, Totallydifferent model, upgraded, got
it Exact same issue.
Would not come apart, wouldn'twork.
So I returned all that and Igot a Ninja Blender with the Ice
Crush IQ.
Wants to be Ninja 10,000 timesbetter and guess what?
I can take it apart to clean it.
So, Jimmy Buffett, in the greathereafter.
Rob (37:41):
Rest in peace.
Matt (37:43):
You need to come back and haunt the folks that use your
name on their facility to makesubpar margarita machines.
It was the most frustratingexperience I've had as a
consumer in many, many years.
Do not buy that machine fromanywhere for any reason.
Josh (37:59):
Alright here's what I'm going to say to that.
You're 100% better off now thatyou have a blender anyway,
because from the lens ofsomebody who worked in kitchens,
having a specific thing thattakes up that much space in your
kitchen, that does one thing issuch a waste.
(38:20):
And now you have a blender that, by the way, this made a
perfect frozen drink you have ablender that can make as good of
a margarita, as that probablybetter and it can do a thousand
other things.
Rob (38:29):
Yeah, sundae sauce, yeah.
So I know that it was afrustrating experience for you
and you're personally injured.
Josh (38:35):
You know you could sue.
Rob (38:36):
It was horrible, terrible Call.
Josh (38:39):
JG Wentworth Yep.
It was a blessing in disguise.
But I think overall it was ablessing in disguise, I think
you you made out uh better forit I did.
Matt (38:49):
I just tortured everybody.
We have a big group chat forthe podcast.
That goes off.
It is the most random thingever, fish, why you send stout
at five o'clock in the morning.
I'll never know, but he alsoworks overnight people.
He doesn't have a problem.
I'm just gonna throw that outthere.
He works night shifts, sothat's like his after work.
Josh (39:05):
Those things are not mutually exclusive.
He can work overnight and havea problem.
I'm also more concerned aboutthe raccoon comment.
Matt (39:13):
It was unprompted and unclarified Fish.
Rob (39:16):
let us know.
Matt (39:18):
What did he say?
I don't remember, it was justraccoon.
Andy (39:20):
No, let's not, dear listeners, get in the comments
and comment what you think.
The fish commented about theraccoon with.
Josh (39:29):
A little Brandon Lee action there.
Yes, get in the comments.
Yeah, somebody tag him please.
Andy (39:36):
So all that said, the official what we actually
learned here is Matt needs towork out more the official yeah,
you should have stretched first.
Did you hurt yourself whiletaking apart a margarita machine
?
Josh (39:51):
You may be entitled to compensation.
Andy (39:52):
You may be entitled to compensation or a couple rounds
of push-ups.
Matt (39:57):
I am not in phenomenal shape.
I will say that Like I could bein better shape.
Andy (40:01):
But I will tell you this so we're going to do some
push-ups before the next one.
Matt (40:04):
I have been a drummer for 30 years.
Josh (40:05):
The strongest parts of my body are my freaking arms yeah,
that's from being a drummer,sure those are yeah, wow, all
those lonely days, yeah I,phenomenal was a word, you
didn't have to go that high onyeah, thank you.
Matt (40:18):
I hate you all I hate all of you.
Josh (40:20):
No, you don't.
Matt (40:20):
You could have just said decent so, anyway, the arms
should not break down.
Now we have to determine awinner, and this is always a
point of fun debate.
We are we.
We do do this as a comp.
Originally, my vision for thiswas not competition, but I want
to remind everybody that theidea behind this is what pairs
(40:41):
best with the margarita rightabsolutely and mine's almost
empty, which making me sad.
Rob (40:46):
I think that it's important to remember that it's as a
whole.
Somebody who might have had thetastiest item doesn't
necessarily mean that that's thebest one that we're voting for.
Yes.
Josh (40:58):
But we definitely don't vote for canned tuna.
No, we do not.
I think we can agree.
Andy (41:04):
You're already out.
Rob (41:05):
I think in last place, without voting we can say You're
already out.
Matt (41:07):
I think in last place, without voting we can say Much
to his dismay.
Rob (41:12):
Last place, last place, matthew.
Matt (41:14):
Well, you know, as the Steelers like to say, the
standard is the standard.
So, Mike, T, you and I arekeeping up the bottom standard
here together.
Rob (41:23):
And hey, there's always next time there always is Okay,
and then again, not toself-promote, because I would
never do that.
Yeah.
So I would say that there wasone person who would take up
third place just because maybethey didn't present a full meal.
Josh (41:45):
I'm in on that.
Rob (41:46):
Yeah, yeah, okay, sorry, andy.
Two snacks and a delightfuldessert.
Doth not a Lunchable make.
Andy (41:55):
They were all delicious.
Rob (41:57):
They were.
I'm not saying they weren't bad.
Josh (41:58):
They were.
I do agree that they were great.
Rob (42:01):
I ate nothing disgusting from you.
Andy (42:04):
If you showed up to elementary school with those
things in your lunchbox, you aretrade C's gold CPS would get
called because your parentsweren't sending a full meal.
Matt (42:13):
I was going to say, if you had the margarita, there would
be a lot of questions, should we?
Josh (42:17):
let the two of them decide the winner then, since it's
down to me and you, yeah, Ithink that.
Rob (42:25):
I just hold on.
Matt (42:27):
In a show of grace.
Rob (42:28):
No, in a show of grace, I will vote for yours, because I
won't vote for myself.
Josh (42:34):
So fine, then I'll vote for yours and then they can
decide.
Rob (42:36):
And now they can decide there we go.
All right, I'm in on that.
Matt (42:38):
So the instructions for this were three snacks to go
with a centerpiece drink.
Josh (42:44):
Excuse me, it did not say snacks.
It said Snacks or meal oredible things or edible things.
Matt (42:49):
Correct Right.
So I do not agree with you thatAndy is third place.
I do not agree.
I would.
I think Andy's buying for topcontention actually I enjoyed
what he brought together.
Rob (43:00):
I recant my Josh vote.
Josh (43:05):
I mean I think, Because I'm not getting fucked out of
this.
Rob (43:08):
I've been fucked out of enough in my life.
I'm not getting fucked out ofthis.
I will gladly take second place.
Josh (43:16):
Well, here's the thing.
There's at least two thirdplace votes for Andy, so unless
both of them, vote Andy in firstplace.
Matt (43:24):
Keep talking, schmuck so I thought of the things that that
paired together, josh's overallwas really great.
So I'm actually going to goJosh first, andy second place.
I thought I thought Andy's worktogether in concert.
Like Rob, I thought yours puton a nice performance, rob.
Andy's, by contrast, put on abit more of a symphony together.
(43:48):
The tastes were there, theywent with the margarita a little
better.
Overall they were a bit morecomplimentary, and then Josh was
just kind of the next step upfrom there.
Andy (43:58):
I got to give it to Josh for the presentation.
The effort of the presentationreally does it for me.
Alright, well then.
Josh (44:05):
I don't have to vote for myself, I think.
Rob (44:07):
Well, welcome.
Welcome to the club.
Josh (44:09):
Thank you very much.
Drinkable winner.
Drinkable winner.
Andy (44:11):
I will take it with grace, Josh I do just keep going back
to your nuts here and puttingthem behind.
Matt (44:16):
Listen these are good nuts .
Andy (44:19):
Not for Josh's nuts.
Matt (44:20):
For his drinkable.
Josh (44:22):
Well, congratulations.
Rob (44:24):
For both.
Well, congratulations For both.
Why not?
Josh (44:26):
To your nuts and to your drink Cheers Mexican street nuts
.
Everyone except Matt.
Rob (44:33):
Great showing.
That's about every episode.
Josh (44:35):
He had the worst main course and the worst salsa.
Andy (44:38):
That salsa was so bad.
Can we just talk?
Take a minute to address thatsalsa again.
Josh (44:43):
That's fair, it was.
Matt (44:46):
Yeah.
Josh (44:46):
It was pretty brutal.
Rob (44:48):
It tasted like they scraped it off the-.
Yours was the same brand right,Same exact brand.
Josh (44:51):
Mine was just the red and it was-.
Andy (44:53):
Oh, the red for all day the hot version, I will say it
wasn't that hot though.
Josh (44:57):
No, but I've had a thousand salsas that are better
than mine.
Rob (45:01):
Sure, I think mine Because his was so bad it looked like it
had fresh ingredients and don'tlike.
Josh (45:05):
we know you didn't make it you know, but I tried Boy.
What a horrible choice.
Rob (45:13):
But once again, Matt wasn't sure that it was a green salsa.
I'll be honest with you.
He couldn't see it.
I thought it was gray too.
So Matt thinks the Eaglescolors are gray and white.
Josh (45:24):
No way yeah.
Andy (45:26):
Wow, I'm not sure which of us is worse, but How'd the
Cowboys do in the playoffs this?
Rob (45:29):
year.
They didn't make them becausethey suck and they have for 25
years.
We got two colorblind guys.
Josh (45:34):
We got a guy who hurt his elbow opening a blender.
Rob (45:38):
We got a guy who's allergic to chicken?
Josh (45:40):
Yep man, yeah, we are specimens here.
Matt (45:45):
Once again we have proved that if you are drinking on a
budget, you can spend thatentire budget on making a good
drink and then go to the dollarstore and get a pretty decent
meal to go with?
Rob (45:53):
Yeah 100%, 100% and thank you all for listening.
Josh (45:57):
Huzzah Cheers.
Rob (45:59):
Hola.
Josh (45:59):
In Spanish what's cheers?
Rob (46:02):
El.
Josh (46:02):
Cheetos, el Cheers, el Cheers-o.
Rob (46:07):
This podcast is a production of Unfiltered Studios
.
If you would like to know moreabout joining Unfiltered Studios
, please visit our website atunfpodcom for more information.
Matt (46:19):
This episode's boozy quote comes from comedian and
musician Henry Youngman, whosaid when I read about the evils
of drinking, I gave up reading.
On social media, please like,follow and push all the buttons
for us.
That's Matt and Friends DTU atFacebook, instagram Threads and
TikTok For more informationabout the podcast, as well as
links to our merch store, socialmedia and all the places you
(46:41):
can listen to us.
Visit our websitemattandfriendsdtucom.
That's mattandfriendsdtucom.
Thank you again for listeningto Matt and Friends Drink the
Universe.
10, 9, 8, 7, 6, 5, 4, 3, 2 , 1.
We have liftoff.
Rob (00:17):
Welcome to Matt and Friends .
Drink the Universe.
Drink the Universe.
Matt (00:25):
Hello everyone, welcome back to Matt and Friends.
Drink the Universe.
The theme for today isdrinkables.
Rob (00:31):
I have so many terrible flavors in my mouth right now.
Josh (00:33):
Three budget snacks, it's got like this fireness to your
tongue.
It's not good guys.
Matt (00:38):
That go with a centerpiece drink.
Rob (00:41):
Oh oh, don't drink it.
Don't drink.
What is with you guys garglingyour food and beer?
If you're feeling brave, don'tdrink it.
Don't drink.
What is with you guys garglingyour food and beer?
If you're feeling brave, youcan dip it.
I'm going to hard pass on that.
Just stop getting meat.
Matt (00:52):
It is drinkables.
Josh (00:53):
Chris talking about gargling cracks me up every
freaking time.
What am I getting myself intohere?
Rob (00:58):
Well, you're about to find out, oh boy.
Matt (00:59):
Yeah.
So, as the instruction said,everybody has brought a
three-piece snack meal-ish comboto go with margaritas.
So why don't we go ahead?
We'll sample the margaritas andthen we're going to get into
this.
Andy (01:12):
Good choice.
Matt (01:13):
Before we do that, as we pick up the margaritas, let's
introduce everybody who's withme today.
Rob (01:17):
Let's go around the room, starting with Hello everybody,
it's Rob, and I'm here tohopefully take back the
Drinkables crown again today.
Hey everybody, it's Andy.
I love the pink straw.
Andy (01:27):
And this is Josh and I got my green straw for the birds.
Rob (01:31):
Go birds, go birds, cheers, cheers, cheers.
Matt, I'm not going to lie,it's a decent margarita.
Josh (01:38):
Yeah, it's pretty good.
Matt, tell us what's in it.
What's in it.
Matt (01:41):
Alcohol, thank you.
I made this margarita primarilywith Terramana tequila, the
Blanco Blanco.
There is an ounce of agavesyrup in here.
So two ounces of tequila, ounceof agave syrup, two ounces of
fresh-squeezed lime juice andtwo ounces of triple sec.
Andy (01:59):
I like that.
We're drinking it with straws,but there's a salt rim.
Matt (02:03):
Yeah, I was going to point that out.
You were all like give me astraw, you have to have a straw.
Josh (02:08):
with a frozen margarita, you take a little lick of the
salt and then you suck the strawLick first, then suck.
Matt (02:16):
You've got to work up to it, andy.
Come on, this has been lifeadvice from Rob.
Andy (02:20):
I've got to say the lick first lick.
I gotta say the lick beforesuck is pretty good.
Rob (02:23):
Thank you, yeah, yeah, it's the way to go.
So I think I'm going to kickthings off today, if y'all don't
mind.
Matt (02:28):
Do it.
Andy (02:29):
Yeah please.
Rob (02:29):
I've got some hot foods, so what I've done from the
illustrious dollar store is I'vebought a which one?
Matt (02:36):
Which one Very important A .
Rob (02:37):
Dollar Tree.
I'm a Dollar Tree boy throughand through, all right.
So what I have is is a cheeseand bean burrito.
Love it.
That is going to be paired witha black bean and corn mexican
rice.
Andy (02:51):
You already put way more effort into this than I did.
Rob (02:53):
Correct and too much, some might say too much an el sabroso
baja lemon, spicy chili andlime tortilla chip I've been
excited for the chips.
Let's uh, let's crack in.
Andy (03:05):
What are we doing first here?
Rob (03:06):
I'm, I'm going bean burrito , that's, that's the main,
that's the main boy here so didthese beans come out of a?
Andy (03:11):
can.
Did you make this withingredients from the dollar
store?
Rob (03:14):
this came out of the dollar store freezer just like this oh
just like this okay, dollar 25for for a burrito.
If that were heated more it'dbe slightly less pleasant, or
slightly more pleasant, Isuppose it tastes exactly like
beans in a burrito.
This is what I would expect abean burrito to taste like it
needs hot sauce.
I'm fine with it.
(03:36):
It doesn't need hot sauce.
Josh (03:37):
I'm going to go.
A bite of the burrito with thechip.
Yeah, I'm going there too.
We've got to try the chip byitself first.
Andy (03:45):
Oh, in there too.
We've got to try the chip byitself first.
Oh no, the chip's bad.
Rob (03:47):
It gets better.
But the initial chip taste iskind of like wow, it's got a
kick to it A little zippy.
Let's try both.
Josh (03:59):
These chips are kind of like a knockoff version of Takis
.
I don't mind it at allespecially with the burrito,
adds a little zip to it yeah,okay, so let's try this rice
here.
Matt (04:13):
I think it's been said before I'm not a huge spicy food
fan.
Andy (04:16):
In general, oh, your butthole's gonna hurt after this
, yeah that's possible.
Matt (04:19):
However, as I get older, I mind spice less and less.
The last couple of years I'vebeen able to.
Josh (04:24):
That's because your taste buds are shot.
Matt (04:25):
They're slowly dying.
Josh (04:27):
It's probably this podcast .
Did you say corn and bean rice?
Because I don't see corn.
Rob (04:33):
Well, get on in there, man, because you'll see it later.
Josh (04:39):
What's the?
You know that Chefs Reacts guyon TikTok and YouTube yeah.
Every time he sees corn in arecipe he goes the corn, the
food, you rent.
That guy's hilarious All right.
Andy (04:50):
So I got to say the burrito's not bad.
For what?
Thank you A buck and a half.
Rob (04:55):
Burrito's not bad A buck 25 .
Andy (04:57):
You know what, if you're eating on a budget, you can do a
lot worse than that 100%.
Matt (05:01):
Lot worse than that.
A hundred percent.
True, I'm not going to lie.
This Marg is really doing itfor me.
I'm enjoying it.
Rob (05:05):
Well, let's ooh, okay, I'm going to pair this all together,
okay.
Matt (05:09):
Now we're with the crisp.
Well, that is what we'resupposed to be doing, seeing how
this all goes together with theMarg overall.
Josh (05:18):
Okay, no.
Matt (05:28):
I think, indeed, he does like things in his mouth.
Rob (05:30):
You know what I'm transported?
Maybe not to Mexico, but maybelike a street where many people
are speaking Spanish in earshotof me.
So New Mexico Like LittleMexico no, I wouldn't go that
far either.
Andy (05:44):
I'm transported back to college.
Yeah, but I didn't have enoughmoney to have the good things in
life.
Josh (05:51):
Listen, you're in college.
You're stoned.
Andy (05:53):
You can do worse than this .
It's a Monday night, absolutely.
Josh (05:55):
You get like five of these bean burritos, sure, and don't
even worry about what's in yourmouth, at what time You're just
putting, putting it all in.
Yeah, you feel like you'reeating like a king, I feel
pretty good about myself.
Rob (06:05):
Yeah, it's not blowing my socks off, but nothing was gross
.
Andy (06:09):
I think the big make or break here is the chip.
It's like the burrito, the rice.
They're fine.
Josh (06:15):
Yeah.
They're bland it just don'ttaste like much, yeah, yeah.
Matt (06:18):
The chip is aggressive, but in the way that it needs to
be, yeah, it might.
For me, though, personally, itis overpowering.
The burrito and the rice like Igot good and then in a good way
.
Rob (06:29):
I think that needed to be how it is.
Andy (06:31):
I'm totally in all this yeah, I'm in it's gone.
Matt (06:36):
Wow, we're not talking like nearly as much as normal,
and that's probably.
Well.
That's a good sign for me.
It is a good sign for you.
I hate when Rob wins stuff.
Well.
Josh (06:46):
I think most Mexican food is inherently cheap food,
usually like simple, cheapingredients.
So this lends itself well to adollar store challenge.
Yeah, no offense.
I think we're going to have todo a surf and turf for the next
drinkable surf and turf dollarstore.
Well listen, maybeforeshadowingowing, but I can
(07:09):
smell some sort of surf.
Rob (07:09):
Oh, in this room, can you?
Hmm, shall we move on to thathorrid?
Josh (07:13):
I'll say I was gonna say it's not that pleasant of a
smell maybe it's just becauseit's.
Andy (07:18):
The rice is kind of cold at this point, but that's the
letdown of what you.
You put up here 100 agree, yeah, the rice is just dry, it's
just there.
There's not as much flavor asyou usually expect out of those
like cheap mexican style rice orwhatever like those flavored
rice is like.
They just usually overpowerthem with salt or whatever and
(07:39):
you know these are just kind ofmeh, yeah, but the chips are
good.
Yeah, chips are great.
I'm, chips are great.
Matt (07:46):
I'm a fan, all right.
So if we're going to flip itover to me because I know, I
have hopefully still hot food aswell.
Josh (07:51):
You just dropped rice all over the floor.
Matt (07:53):
I did.
I just riced the studio.
Andy (07:54):
I would like to just say Everybody get a chip at the same
time.
Here we got to get a fullcrunch.
Rob (08:08):
All right, hold one, two.
They got a great crunch thatwas great.
I I just need to also mentionthis for the first time after
like three chips in a row,though, those get spicy they do
for the first time in drinkableshistory.
Okay, matt and I have purchasedthe exact same thing, and this
is the eat regal gourmet mexicanstyle rice riz a la mexicana.
Andy (08:24):
So we're turning it over to Matt, we're going to eat it
hot now because it's hot, let'sget it hot.
See the difference between thehot rice and the pork.
Rob (08:32):
I'm going to pass this around you just got to squeeze
it out like a tube of toothpaste.
Matt (08:35):
I'm going to open up some chips here first.
Very hot, andy, be careful.
There's going to be some salsaverde.
Salsa Verde, here in the middleof the table, canned of course.
Wow, that's interesting.
Rob (08:44):
Okay, read that for us, it is better hot.
Matt (08:46):
So this is the Herdés Salsa Verde.
It is a mild, authentic.
It says Mexico's authenticnumber one salsa brand Number
one.
So all the way from MexicoCouldn't possibly be bad.
Rob (08:58):
No, absolutely not.
Josh (08:59):
Being warm makes a big difference Makes a big
difference.
Rob (09:01):
It makes a big difference.
I mean it's not great still.
Andy (09:05):
It makes a big difference.
Rob (09:06):
But it makes a huge difference.
Andy (09:07):
The flavors come out more like yeah.
Matt (09:09):
So I also have El Sabroso Snacks, delicioso Tortilla Chips
.
Rob (09:13):
We're all over the El Sabroso brand today we are.
Thank you, El Sabroso.
Andy (09:17):
Yes.
Is that what the rice is aswell?
Rob (09:20):
No, no that's what my chips were Ested 1978.
Matt (09:23):
Oh, all right, hold on here.
Rob (09:25):
You'll find that later 1978 in Los Angeles.
Andy (09:29):
Shout out to all the folks out there right now, you're
going to steal his shit, thenthere you go A little crunch and
what dollar store did you go?
Matt (09:36):
to.
I also went to the Dollar Tree,so did I.
Are we four for four at theDollar Tree?
We are four for four at theDollar Tree.
We are four for four for theDollar Tree.
You know, All right, DollarTree you're getting tagged here.
Rob (09:47):
Hold it down.
El Sabroso is doing somethingright with their chips.
Let me tell you All right,crunch is on point.
Let's check this in the salsa,the salt is on point.
Josh (09:55):
Just so everyone out there knows next to the cheese
dispenser at school.
Andy (10:09):
Do the crunch test here.
Rob (10:11):
I'm going to warn everybody what the salsa verde tastes
like somebody just dipped theirbag in it.
It does not.
It does not.
Matt (10:19):
This is subterfuge no, no, no, I mean.
Rob (10:22):
I'll say the chip by itself is pretty good.
Andy (10:23):
Maybe I didn't get in there.
Rob (10:24):
The chip is great, Salsa Verde.
There's something a little offabout it and I'm not sure what
it is.
No, has anybody read theexpiration date on that?
Can Someone?
Matt (10:34):
It's a can Good.
It's like 2040.
Josh (10:38):
Are you going to give us the rest of your?
Matt (10:40):
I will, I will.
I will Okay, so along with thatis not a good salsa.
That's what.
Andy (10:45):
I'm saying to you that is not good at all.
It's not just me.
Josh (10:47):
That's not what it says on there it says it's Mexico's
number one salsa brand.
Rob (10:51):
Well, it's their number one salsa brand.
Matt (10:53):
That's not their number one salsa product.
So we have the rice, we havethe chips and apparently
questionable salsa.
To top this all off, I have twodifferent little.
We'll call them taquitos, april2026.
Andy (11:05):
We're not even close, but that's not good salsa.
Matt (11:07):
My taquitos here.
I have one version that ischicken.
I have one version that is tuna, because we have somebody who
is poultry-averse, shout out toAndrew.
I dropped a screw in the tuna.
Josh (11:18):
I don't think you can say averse.
I think he has a real allergy.
Matt (11:21):
He does.
Let's not downplay it here.
Okay, okay, he does, and Itried to kill him on several
occasions, oh boy.
Josh (11:30):
Was that chicken or tuna?
Was that chicken or tuna?
Apparently, it'll kill Rob too.
Here we go, we'll pass thosearound there.
Which one is this?
This is chicken.
That's chicken.
No, I want to tell you, thehouse smells like he cooked cat
food from a can.
The cat did come running.
Andy (11:45):
That's a little salty, little salty.
Josh (11:49):
I can't tell you how much I don't want to eat this right
now oh my God Josh.
Rob (11:53):
Josh, join me in my pain.
Meet me in hell, please.
Andy (11:56):
You're 100% sure this is the tuna.
Josh (11:58):
I would almost rather eat the toothpick that's holding it
together, not bad.
Matt (12:06):
Once you get near that initial wave of salt.
Once you get away from thatinitial wave of salt.
Rob (12:12):
It's texturally abhorrent.
Oh my God, it's bad.
Josh (12:16):
Holy mackerel, let me dip it in some of this Mexico's
number one salsa.
Give it a second.
Andy (12:22):
The tuna's not better.
Holy mackerel no, oh, that'sbad.
Josh (12:27):
Oh man, Did you add salt to this?
Matt (12:29):
No.
Josh (12:30):
This can't possibly be this salty.
Matt (12:33):
It's not that the margarita pairs well with the
tuna.
Andy (12:38):
I guarantee you, but thankfully it cancels it out.
Rob (12:42):
I guarantee you that that seasoning you put on that stuff
is 90% sodium.
Josh (12:47):
Did you get the seasoning from the dollar store?
Matt (12:48):
Yeah, after being disqualified from the last drink
, Matt go ahead and hit that redbutton for yourself there.
Holy cow, that's bad.
I thought I had something here.
Andy (13:01):
You always do.
You do have something.
What you have is a goodmargarita.
Okay, you have a solid chip,the chip is fine.
Josh (13:08):
Yeah, too bad, the margarita doesn't get you any
points towards the Lunchable youprepared for us, no, but the
rice is better warmer.
Also, I was trying to figureout what flavor this salsa has,
and I think I got it.
Matt (13:25):
It tastes like the juice out of a can of green beans.
Never had that, but I'll takeyour word for it.
I can imagine that, though.
Yeah, that's what it tasteslike.
Well, can I at least givemyself this for the margarita?
Andy (13:31):
Yes, yes, the margarita's, great.
Matt (13:33):
Stellar set.
Josh (13:38):
I gotta say, so far you're in last place and I don't see
how you could possibly finishhigher than that.
Matt (13:44):
I don't see how you could possibly finish higher than that
.
I don't mind the little chickentaquito, I don't mind, of
course you don't.
It's a little salty.
It's bad yeah.
Josh (13:50):
Sorry.
Your chips are good.
Why don't you try the tuna one,matt, for the fans?
Andy (13:56):
Oh, yeah, yeah, absolutely Pass that around there.
Matt (13:59):
Mango.
You all should try one Feelfree.
Josh (14:02):
No, thank you.
Matt (14:02):
This is communal food here .
Josh (14:04):
Come on now.
Rob (14:05):
I will take one bite of this I promise you I will not.
Josh (14:07):
You can hold it there as long as you want and I will not
take a bite of it.
Rob (14:10):
Let it be known, let it be known, and it is done in protest
Josh, solidarity, come on manWait, hold on, hold on.
Josh (14:16):
I gotta get a reaction.
I don't eat tuna no matter what, especially.
Andy (14:19):
We're getting the camera out for this.
Matt (14:22):
All right, ready go.
It's not good.
Rob (14:28):
Tell the people what you think.
Why is there so much lime in mymouth?
Better or worse, better orworse Way worse.
Josh (14:33):
A lot of water.
Wait, did you put lime on that?
There's a lot of water, that'strue.
Rob (14:36):
It's the same cilantro seasoning.
Did you not drain the tuna?
Matt (14:40):
I did drain the tuna.
Josh (14:41):
I watched him pour the can of chicken into the pan.
Matt (14:43):
I can't chew it.
Josh (14:43):
With the water.
Matt (14:45):
I can't chew it.
Use the margarita I'm worriedto move it.
Rob (14:50):
I'm chipmunking it in the side of my teeth right now.
Andy (14:51):
Swallow it quick, but the margarita will cancel out, I
promise.
Josh (14:54):
He looks like my five-year-old when I tell her to
eat a bite of broccoli.
Matt (14:59):
Oh, it's so bad.
I'm so sorry guys, I'm horrible, holy cow.
Rob (15:08):
I don't know what we're yelling about.
Andy (15:12):
Tuna was a bad choice.
Josh (15:14):
I'm in a glass case of emotion.
Matt (15:16):
Is it normal to sweat after eating tuna?
Rob (15:21):
How is it possible to feel like I've been touched wrongly?
Andy (15:26):
That's the chicken of the sea for you Buy a taco All right
, let's move swiftly along so wecan forget what Walser just did
to us here.
Matt (15:33):
My eyes are wide.
I owe you all an apology.
I am so sorry.
Did you try the tuna?
I did.
I did.
Look.
Josh Genuinely took a bite.
Josh (15:41):
I promise you we don't get paid enough for this.
Genuinely took a bite, Ipromise you we don't get paid
enough for this.
Rob (15:45):
We don't get paid at all for this.
I guarantee you, josh, redeemus, but I think you need to try
it.
Redeem us, josh.
Josh (15:48):
No, I will not be trying that.
Sorry, oh man, is it me.
Next it's you.
Please redeem us All right, allright, all right.
Rob (15:54):
But hold on.
Josh (15:59):
But hold on, not particularly.
No, I can't think of any realsuperstitions I have.
Rob (16:04):
Well, that's unfortunate, because I was going to tell you
no, if you took a bite of thattuna, maybe the birds would win
today.
Well, I think they're going towin today I will
Matt (16:14):
eat a whole other one if the birds will win today.
Josh (16:17):
If that was an established tradition I might go with it,
but the only one I have isshotgunning a beer before the
game starts, and it doesn'tstart for another couple hours,
all right.
So I went a little more I wouldsay traditional with my
Lunchable here, because I onlyever ate Lunchables as a kid,
when I was going to school and Ididn't heat anything up Well
that's fair.
Rob (16:38):
I mean, these are an adult version, right?
I get it, that's fine.
Josh (16:42):
I just wanted something I could have on the fly, so you're
going to have to use yourlittle bit of imagination with
me.
You remember the Lunchableswhere you created your own
little pizzas, right?
Andy (16:50):
He just busted out a Benito box.
Josh (16:54):
Yeah, so this is a little Benko box.
I send my kids lunch to school,and so it's got a bunch of
compartments in here.
So one of my favorite foods ata Mexican restaurant is a fajita
.
All right, so this is abuild-your-own-fajita set in
here.
Andy (17:05):
No, heating necessary.
Josh (17:06):
Okay.
So, I'll pop it open here foryou.
Rob (17:09):
Yeah, We'll pass it around For the fans.
I believe it's pronouncedfajita.
Yeah, I'm not sure about that.
Josh (17:16):
Oh my, all right so we've got a few things in here.
We're getting a picture, allright.
Every fajita is its own uniquething.
Matt (17:23):
Yes.
Josh (17:23):
But I like the ones that are combo platters, right, okay,
so we'll start over here.
We have a Jack Link's SteakBites, so that's your beef.
Okay, and we have a Tillamookbrand Pork Bites.
These are jalapeno cheddar, sothat's your meat over here.
Andy (17:38):
That actually sounds pretty good.
Josh (17:40):
I didn't go with the uncooked flour tortillas.
I went with someguacamole-flavored chips.
So there's your guac and yourtortilla.
Okay, all right, I have thesame brand of salsa as Matt, but
the hot version, the redversion, right here.
I have some crispy jalapenochips right here and then, right
in the middle here, a littlebit of Montreal steak seasoning.
(18:00):
All bought from the dollarstore.
So this is my one item.
So you're going to have to goaround and stack up your own
little fajita.
Andy (18:06):
Okay, so I'll pass it around.
Josh (18:08):
You can go through and stack it up however you want
Make yourself a little fajita.
As we do that.
I'll get out my other two itemshere and I'll explain that I'm
impressed and excited.
Andy (18:16):
I guess first we should probably dip the chip, right?
Josh (18:19):
Yeah, so you need a side item, something we've been
talking about a little bit.
I'm going to make a mess, so togo along with your fajitas, I
have Mexican-style street cornflavor corn nuts by the Corn Nut
brand.
Rob (18:33):
I'm so glad that you have those because they were my
backup item in case somebodybought those hot chips.
Josh (18:40):
And if you want to crunch something into a microphone,
these things are going to crunch.
Andy (18:44):
Thank, you, Andy.
I've got all the items stackedon one here.
Josh (18:47):
Oh yeah, please let me know how it goes.
The suspense is killing me.
I haven't tried this.
I have no idea if it's good orbad.
Matt (18:57):
He's chewing, but his body's going up and down, which
makes me a little nervous.
Josh (19:02):
Okay, well, they're kind of beef jerky-ish.
Andy (19:04):
Right.
Josh (19:04):
Right, so it's going to be a little chewy.
Andy (19:05):
They're a little more chewy than I was expecting.
Rob (19:07):
Okay, I'm going for the carne asada.
Josh (19:10):
And last item here.
So what Lunchable is completewithout candy?
Right, you have to have candy.
That was like the thing Ilooked forward to in the
Lunchable the most.
So I thought to myself whatcandy would go well with what
we're drinking.
So this is going to be agarnish to go with your
margarita.
I have Coastal Bay Confectionswatermelon rings, artificially
(19:31):
flavored but fat-free and zerograms of trans fat.
So you can slide this littlewatermelon ring right over the
straw in your margarita.
Have it as a little garnish.
Rob (19:40):
Love that, I'm not going to lie to you the build-your-own
fajita.
It really worked for me.
Thank you, it was delicious,delightful man.
You struggling with them nutsthere.
Andy (19:57):
Everybody wait while I get my nuts out here.
Josh (19:59):
Here a watermelon ring oh why thank you?
And that one for you.
I'll just plop it right inthere for you.
I'm just going to take some ofthose.
Do you want to grab my nuts?
Rob (20:08):
I will.
I'm going to grab a big oldhandful of your nuts right there
, alright so it's interestingthat you were digging the build
your own.
Andy (20:14):
There's something about the texture of the very chewy
jerky with the, you know, juststandard crunch and dissolved
chip.
It didn't work for me all rightfair enough.
Okay, I'm just I think thosethings separately.
Rob (20:29):
I would have liked more from a flavor perspective,
though, I enjoyed it all right.
I'm about to try.
Josh (20:34):
It is the red salsa version of this brand better
than the green 100%.
Matt (20:38):
Yeah, it is, it definitely is.
Josh (20:39):
There's no question about that.
Alright, I'm into it.
Andy (20:42):
I'd like to try the red salsa with the bland fine but
bland chip that Balser gave us.
Josh (20:49):
I've had it.
I'll get a little of theseasoning on mine here.
Matt (20:54):
The make your own fajita I enjoyed.
I thought it worked very welltogether.
Andy (20:57):
Very creative, thank you.
Definite points forpresentation as well.
Matt (21:00):
I agree with Andy, though it was chewier than I expected,
but at the same time it's alsoJack Link's meat.
Josh (21:08):
I considered cutting them up ahead of time, but I went
with, like you don't have to doany prep for it.
Andy (21:12):
It's coming out of the box or out of the pouch.
Josh (21:14):
These came out of pouches that salsa is vastly superior.
Andy (21:20):
Yep, Hold still Isolate that salsa with just the regular
chip.
Oh my god everybody.
Rob (21:27):
This is very important.
Eat a watermelon ring whiledrinking the margarita.
Andy (21:30):
Yeah alright, I'm going out of order here.
Here we go.
Matt (21:34):
Watermelon margarita.
Rob (21:35):
Oh my god, yep, do you have more of them rings?
Josh (21:39):
I got a whole bag baby $1.25 at the Dollar Tree.
Rob (21:42):
Let me get some of that, Joshy.
Matt (21:44):
I'm getting this specifically for the watermelon
ring, yep.
So for those of you that listen, it's good to remind you every
once in a while.
The Stellar Sips, the for ourfavorite, our great drinks, but
we also use that for things thatare just good in general, and
the Cosmic Chug.
We like to use that to make ourfriends drink and also when
something is abhorrently bad,which is why.
Rob (22:04):
I got some earlier, so here you go, stellar Sip.
Josh (22:12):
How do we feel about the corn nuts?
Rob (22:14):
I like them.
I haven't sampled them yet.
I'm a corn nut man.
Andy (22:17):
I do enjoy a corn nut ahead to the watermelon rings.
Josh (22:20):
Do you have strong teeth?
Matt (22:21):
because corn nuts are pretty crunchy, yeah, very
crunchy so I had them rightafter I had to make your own
fajita.
It added some saltiness to it,and then I had the super sweet
watermelon ring like a coupleseconds after that, and it did
tie everything together reallywell.
That is my voice ofdisappointment slash.
Andy (22:39):
I'm really happy because I ate something that tastes good,
so I know we've said it before,but like man, dollar tree
really does snacks good, likethey've got a good selection.
Josh (22:51):
These corn nuts are great they're respect the tree the
right amount of spice to them, Ifelt no need to go out of the
snack aisle.
Yeah.
Matt (22:58):
No, I hit like two aisles.
I hit the one that was the foodand the one that was the snack.
Rob (23:02):
Josh, I'm for your inaugural run in a drinkable
very impressed.
Josh (23:07):
Thank you, you bought the A game.
I appreciate it.
Rob (23:12):
I did.
Matt (23:14):
Do you want to mention your culinary background while
we're here talking, let's justhighlight the difference here in
professional skill levelbetween the other three and Josh
.
Josh (23:21):
So go ahead 15 plus years working in the restaurant
industry, two years in culinaryschool and some student debt to
pay off for that.
And this is what the challengehe gave me.
Instead of you know, cook ussomething nice, find stuff at
the dollar store and bring us ameal.
So I thought this all up thismorning in the shower and I ran
out and got all the stuff Ineeded for it wait, you did this
all this morning I consideredeven more impressive.
(23:44):
I considered buying a lighterand and bringing a pan and
trying to make like a sizzlingsituation on it and then I
thought I didn't want to burnmatt's house.
Matt (23:51):
So well, I would have been impressed places you have
worked of note.
Josh (23:56):
Places I've worked, of note.
I worked at the Four Seasonsout in Vail, colorado.
I worked at the Four Seasons inPhiladelphia the old one before
it closed.
I worked at Shula Steakhousehere in the Lehigh Valley when
it was in Saucon Valley.
I worked at a country club overin Hellertown and now I'm a
Silver Creek.
Yes, it was Silver creek backthen.
(24:17):
It's the steel club now.
They changed names when theywent from being member owned to
private owned and um oh, Iworked down at the greenbrier in
west virginia, which was reallyawesome.
I have no idea what that is uh,it's a huge, huge resort that is
built into the side of amountain in west virginia.
They were using it as a bunkerduring the cold war.
(24:41):
They had enough space, haveenough space to house congress
and the senate all for like acouple of months, and they built
this into the side of amountain under the guise of like
redoing the resort during thecold war.
It was actually active up until, I think, like the early 2000s,
but it's a world-renowned golfdestination, family destination.
(25:02):
You can do horseback riding andwhitewater rafting.
Matt (25:05):
Oh, very cool.
Josh (25:06):
Fly fishing all kinds of cool stuff.
Andy (25:07):
Nice.
Josh (25:08):
Yeah, so, and now I'm a liquor rep, nice.
Matt (25:11):
Yeah so.
So my point in having Josh gothrough all that was he has some
skills to literally pay thebills when it comes to culinary
stuff in general.
Josh (25:19):
Yeah, we're going to do an episode sometime down the road
where I'm going to smoke some Idon't know meat.
Andy (25:26):
I guess Sign me up Something for us, we're here.
Josh (25:29):
I didn't want to make a meat joke, but I knew it was
coming Meat pairings.
Matt (25:32):
Is that meat and whiskey?
Meat and whiskey I'm in, I'mhere for it.
Josh (25:36):
I am officially in my smoking meats era Nice.
I haven't bought an expensivecar yet.
I guess that's a couple yearsout.
Matt (25:45):
I heard it said once that as you approach 40 as a man, you
have to get into one of twothings, and that's either war
history or smoking meat.
Andy (25:52):
Yeah, I want the war history.
Matt (25:57):
I'm into eating smoked meats.
Rob's always here to eat meat.
Josh (25:59):
Well, send me your requests.
Matt (26:00):
Thanks.
Josh (26:00):
And I'll bring it next time we record.
Rob (26:03):
I love a good burnt end.
Josh (26:05):
Oh yeah, I got you.
Rob (26:07):
I mean.
Andy (26:07):
I'm a solid brisket fan.
Josh (26:09):
That's yeah.
Oh, you want me to spend like17 hours before we come?
I will.
Rob (26:15):
Yes, yes, we do.
Josh (26:17):
I will, I will, I will.
I make a really goodhorseradish sauce to go with the
brisket as well.
Rob (26:21):
I like a horsey sauce.
All right, andy, all right.
So let's first things first.
Andy (26:25):
Let's put the cherry on top.
These were 75% off at thedollar store.
I don't know how to pronouncethese Pringles enchilada chips
here that we're about to do.
Josh (26:38):
I will try Adobada Enchilada, adobada, adobada,
adobada.
Andy (26:43):
Let's try them together.
I want to see everybody'sreaction at the same time.
Rob (26:46):
Hold on, here we go All right, here we go, they're good.
Josh (26:51):
I'm in.
Rob (26:52):
Yeah, I'm in.
Once you pop, you truly don'tstop.
They're good, they're good.
Chip, that's a good chip.
Josh (27:03):
Wow, that's a great chip what I think it tastes like, but
I don't know that it hasdefinitely the flavor that I was
expecting it to get in the lime.
Yeah, yeah, so there's.
So.
So for the visual learners here, there's a mocha hot day, which
is like a mortar and pestlething and then a chili and then
some flames and then a pringleand then a slice of lime that's
like stacked on the can theybuild.
These are good.
Rob (27:20):
I'm trying to figure out why they were, so it's giving me
like a dried chili flavor.
Matt (27:28):
They complement the margarita very nicely as well.
Andy (27:31):
They do go really nicely with the margarita.
Josh (27:33):
They're not expired, so I don't know why they were so
cheap.
Maybe like an ancho.
Rob (27:40):
I think you should go back and buy the rest on your way
home, like a deep, smoky chilipepper flavor.
Josh (27:42):
No, these are good.
I think that's the maltodextrinyou're referring to.
Matt (27:46):
It might be but, I think I have like a tour of Mexico on
my plate here right now.
Pretty wonderful.
Rob (27:53):
I mean as bad as Matt's stuff was.
I'm still very happy aboutwhere I'm at in life, because
normally we end with him.
We made a good choice ofputting him early in the show.
Josh (28:10):
We should let him bat lead off more often, the only two
natural-ish ingredients that Ican see on here.
Andy (28:17):
We're asking what it is.
Josh (28:18):
Lime juice is actually on here and paprika extract color,
just the paprika extract color,a nice red color.
Matt (28:26):
Followed by Red 40.
Josh (28:28):
Of course, yeah, and he just dropped rice on my feet.
Matt (28:30):
I'm going to have to vacuum in here later for sure.
That's right.
It's his house there isde-germinated yellow corn flour.
Rob (28:37):
De-germinated.
I'm not sure what that means.
Listen.
Josh (28:39):
I.
They took the germ out of it.
Rob (28:41):
I don't want to step on my own toes here, but these may be
the best chip of the episode.
Andy (28:46):
Indeed.
Matt (28:47):
They're really good man.
Rob (28:48):
Like.
I like mine from earlier, butthis I was fully expecting that
to be hot garbage.
Matt (28:55):
I hesitate to call that a chips.
Josh (28:58):
What's that?
I hesitate to call a Pringle, achip.
That might be a hot tip, but no, it's a potato product.
Rob (29:04):
I understand what you're saying.
I'm a man of science.
Josh (29:06):
Yeah, there has to be a distinguishing factor, I think,
and those would be.
What do they call them?
Crisps on the?
Rob (29:12):
I don't think they can legally call them chips, no
because they don't make a doughout of just one item or fry just
one item.
They make like potato and flourtogether.
Yeah, so like munchos.
Josh (29:23):
Are we calling those chips ?
No, I don't think so either.
They're all like.
It's like mashed potatoes, thatthey lay flat and then.
Rob (29:30):
Now, this is an interesting All right, here we go.
Josh (29:32):
Oh, I'm so in for this.
Rob (29:33):
This is an interesting number two.
You got these at the dollarstore these are from the dollar
store.
You cannot sleep on the dollarstore.
Don't sleep on the snacks atthe dollar store.
Andy (29:42):
I saw these and I'm like these are either going to be
awful or fantastic.
These are goldfish with Frank'sRed Hot.
Matt (29:51):
Alright, I have a question of both the Frank's Red Hot
company and the goldfish company.
How stoned were your R&D peopleto get together?
And be like we got to put RedHot on the best children's snack
of all time.
Rob (30:05):
I would eat these every day .
Matt (30:06):
It's kind of a natural thing.
Andy (30:07):
I would eat these every day of my life, 10 out of 10.
These are so good.
Oh my God they are.
Matt (30:13):
Amazing.
Andy (30:14):
Chris would love these Wow .
Josh (30:15):
God, they are amazing.
Chris would love these.
I'm a hot sauce fan and I dolike France Red Hot.
Rob (30:18):
I absolutely love these these are great these are great,
because they weren't shy aboutkeeping the cheddar flavor, yeah
, and I think that that's whatreally makes it work.
It's like a you know, there's aTabasco Cheez-It out there,
okay, that is very similar tothis these are good.
Matt (30:36):
Oh man, you have a couple more.
They do get a little spicier,Like it's a cumulative spice.
Josh (30:40):
You're such a bitch.
Andy (30:43):
Yes, we'll have a sip of margarita.
Get the coughs out there Okay.
Rob (30:51):
Finish painting your nails.
Andy (30:52):
Oh man you know what I'm going to do?
I'm going to do it.
Pringles and a, but they workwith a margarita I'm going to.
That's the thing it's workingwith a margarita.
Rob (30:59):
They do everything spicy with a margarita.
Okay, here we go.
Andy (31:04):
Oh man, those eyes lit up.
I don't know.
Josh (31:07):
Unnecessary.
Rob (31:08):
Josh.
Andy (31:08):
All right.
Rob (31:14):
Come on.
Fish isn't even on this Twofishes on the Pringle, and then
the whole thing.
Andy (31:23):
Two fish and a.
Pringle, here we go, is it nota?
Rob (31:27):
transformative experience.
It's really good.
Thank you, thank you, thank you.
Josh (31:32):
Speaking of Frank's Red Hot, I have a dill pickle
Frank's Red Hot at my house.
Andy (31:36):
Okay, very good I'm not a pickle fan I am.
Josh (31:41):
I like a good pickle in a bloody mary.
Rob (31:43):
It's awesome I don't like bloody marys because I don't
like tomato juice how you doingover there, matt.
Andy (31:48):
I'm fine, are you?
Matt (31:49):
sweating.
I'm the.
The goldfish are a little spicy, I'll be honest with you.
Rob (31:54):
You didn't have to salt line these rims.
For how much salt there?
Matt (31:57):
is in all these snacks.
Rob (31:59):
I'm not even bothering with the rim anymore.
Josh (32:01):
I would much prefer just the goldfish over the Pringle
and goldfish.
Matt (32:05):
Interesting.
Okay, I think Andy's goingstrong here, though I think he
is, oh, we're finishing strongtoo.
Andy (32:10):
Oh boy, to me the other thing that goes well with the
margarita is the sour.
Matt (32:14):
Oh, I love Sour Patch Kids .
Andy (32:17):
So we brought the Sour Patch Kids.
Matt (32:19):
Oh.
Andy (32:20):
If I can open them.
Rob (32:21):
Yes, please, okay, almost threw them, Patch me.
Josh (32:26):
That was a share size too.
What are they selling that for?
Is this?
Rob (32:29):
a buck twenty-five Were you supposed to pay attention?
Andy (32:31):
I don't know.
Was that the dollar store?
I don't know.
Rob (32:34):
No one knows what it's like , you know?
Josh (32:44):
So here, I think, you take some of these sour patch kids.
You put them in your bottle oftequila the night before let it
infuse in and give yourself asour patch, tequila.
Then make your marg from that.
Maybe dial back the agavebecause you don't need it too
sweet, right.
Matt (32:59):
I have found, though, when making margaritas, you can make
them with, like, simple syrup,and stuff like that Agave syrup
just makes it that much betterit just literally sets off all
the flavors.
I could have also gone wayupscale and thrown Cointreau in
there instead of straight uptriple sec.
What?
Josh (33:13):
did you call it?
Matt (33:14):
It's Cointreau, isn't it?
That is not what they call it.
Oh, how do you pronounce it?
Cointreau, cointreau, wow, okay.
Andy (33:21):
I'm over here.
You're like what the fuck isCointreau?
I've never heard it's.
Matt (33:26):
Cointreau Quan Quan.
Josh (33:28):
Cointreau.
Matt (33:29):
Cointreau.
Okay, that is not how it'sspelled at all.
Cointreau Okay, I heard, so Iactually got my pronunciation.
I heard somebody on YouTube sayit that way and that's where I
was just like oh that must beSure, you did.
Rob (33:47):
I'd Wait, wait.
Where's the bottle?
Where's the bottle?
I will read it.
I would say that Cointreau,thank you.
Josh (33:49):
That's exactly how you should.
Rob (33:51):
Oh, is that Okay.
Josh (33:52):
And yes, that is just a.
Rob (33:53):
Just because I know it's a different language, that's just
a higher.
Josh (33:56):
Cointreau yeah, that's just a higher end version of the
cheap, shitty triple sec.
Yeah, you know which?
Matt (34:04):
is what he's in here.
Josh (34:05):
This is a French company.
It's actually owned by RemyMartin.
Matt (34:08):
Really yes.
Andy (34:11):
Sour Patch Kids are so fucking good.
Rob (34:13):
They're hitting, though it's going to be tough.
Matt (34:18):
It's going to be tough Before we get into it.
Rob (34:22):
I just want to say this I appreciate your Sour Patch Kid.
The watermelon ring, I think,is a better pairing with the
margarita today.
Andy (34:33):
You know, I almost went.
They have specific watermelonSour Patch.
Josh (34:38):
I almost got those that might have set it off Would have
been a little too close.
I went for the ring because Iwanted to be able to put it over
the straw and make it a littlegarnish.
Rob (34:45):
That's why you were pushing straws.
Josh (34:47):
That's why I said, we need straws in here.
Matt (34:50):
I got to say the Pringles, the Abu Dhabi Adobe, whatever
the fuck they are.
They taste really great,they're good.
Rob (34:55):
Abu Dhabi is more of your people's speak there, Matthew
All right, since we criticizedMatt's.
I am going to give you mycriticism of your.
Andy (35:04):
Lunchable.
Josh (35:05):
This was two snacks and candy, and I feel like if I had
this as a Lunchable I don't knowthat I would call it a meal,
Nope definitely not.
Rob (35:14):
Okay, no argument there, that is, yeah, I agree.
Josh (35:17):
Although I think he had at least two of the top three or
maybe five items on the wholetable for the day.
Rob (35:26):
That's also fair.
But but what constitutes a winhere All?
Matt (35:30):
right Before we get.
I want you all to contemplatethat before we get into that.
Andy (35:36):
I need to rant.
Matt (35:37):
I've been saving this one for a while now, so it in
prepping for this episode and afew others that I have coming
this season.
I wanted to get a really goodfrozen drink machine.
I've always wanted one.
My friend, my friend John, herewe go From Poppins Travel had a
Jimmy Buffett margarita machineand I thought I would like one
of those too.
I went to his house.
(35:57):
He made me a killer margarita.
Shout out to Poppins Travel.
Yes, for all your travel needs.
Yes, thank you.
And he made me one of the bestmargaritas I've ever had.
Same recipe I used todayactually was in that margarita
and made it through the JimmyBuffett machine.
And it's got like one.
You put the ice in, you flick aswitch.
Margarita comes out ForChristmas this year.
My wife said what would youlike for Christmas?
(36:18):
I said margarita machine.
She said okay.
So we ordered one a littlebefore Christmas, because her
and I are really bad at waitingtill Christmas day for things
and I tried it out a littleearly and I couldn't take it
apart to clean it.
There's a ice paddle on the top.
Wouldn't come apart.
I thought I had a defectivemodel.
So Amazon, shout out to their.
You know, I'll take anythingback.
Return policy.
Dropped it off, ordered a newone, got the new one Same
(36:40):
fricking problem.
Can't take it apart to clean it.
Well, obviously that's an issuebecause you don't want mold
underneath.
I watched guys like online takeit apart suggestions.
I put ice in there for 30minutes at one point.
Try to shrink it down, get itapart Nope.
Another guy said take ahairdryer, shove it in there,
try and get everything to expand, pull it apart Nope.
I tried it.
Jen's uncle tried it.
Jen tried it.
At one point my wife washolding the button on the bottom
(37:08):
to pop this thing out.
I'm holding it at the top.
I actually pulled something inmy arm at one point.
I had pain in my arm for threedays that required bio-freeze
because I couldn't get thisthing apart.
So I took that back and Irealized there was another model
.
I said okay, so there's a newmodel.
Rob (37:16):
Josh, it's okay to laugh into the mic?
Oh no, definitely laugh.
Matt (37:18):
Definitely.
Please laugh at my pain.
So I got the third one, Totallydifferent model, upgraded, got
it Exact same issue.
Would not come apart, wouldn'twork.
So I returned all that and Igot a Ninja Blender with the Ice
Crush IQ.
Wants to be Ninja 10,000 timesbetter and guess what?
I can take it apart to clean it.
So, Jimmy Buffett, in the greathereafter.
Rob (37:41):
Rest in peace.
Matt (37:43):
You need to come back and haunt the folks that use your
name on their facility to makesubpar margarita machines.
It was the most frustratingexperience I've had as a
consumer in many, many years.
Do not buy that machine fromanywhere for any reason.
Josh (37:59):
Alright here's what I'm going to say to that.
You're 100% better off now thatyou have a blender anyway,
because from the lens ofsomebody who worked in kitchens,
having a specific thing thattakes up that much space in your
kitchen, that does one thing issuch a waste.
(38:20):
And now you have a blender that, by the way, this made a
perfect frozen drink you have ablender that can make as good of
a margarita, as that probablybetter and it can do a thousand
other things.
Rob (38:29):
Yeah, sundae sauce, yeah.
So I know that it was afrustrating experience for you
and you're personally injured.
Josh (38:35):
You know you could sue.
Rob (38:36):
It was horrible, terrible Call.
Josh (38:39):
JG Wentworth Yep.
It was a blessing in disguise.
But I think overall it was ablessing in disguise, I think
you you made out uh better forit I did.
Matt (38:49):
I just tortured everybody.
We have a big group chat forthe podcast.
That goes off.
It is the most random thingever, fish, why you send stout
at five o'clock in the morning.
I'll never know, but he alsoworks overnight people.
He doesn't have a problem.
I'm just gonna throw that outthere.
He works night shifts, sothat's like his after work.
Josh (39:05):
Those things are not mutually exclusive.
He can work overnight and havea problem.
I'm also more concerned aboutthe raccoon comment.
Matt (39:13):
It was unprompted and unclarified Fish.
Rob (39:16):
let us know.
Matt (39:18):
What did he say?
I don't remember, it was justraccoon.
Andy (39:20):
No, let's not, dear listeners, get in the comments
and comment what you think.
The fish commented about theraccoon with.
Josh (39:29):
A little Brandon Lee action there.
Yes, get in the comments.
Yeah, somebody tag him please.
Andy (39:36):
So all that said, the official what we actually
learned here is Matt needs towork out more the official yeah,
you should have stretched first.
Did you hurt yourself whiletaking apart a margarita machine
?
Josh (39:51):
You may be entitled to compensation.
Andy (39:52):
You may be entitled to compensation or a couple rounds
of push-ups.
Matt (39:57):
I am not in phenomenal shape.
I will say that Like I could bein better shape.
Andy (40:01):
But I will tell you this so we're going to do some
push-ups before the next one.
Matt (40:04):
I have been a drummer for 30 years.
Josh (40:05):
The strongest parts of my body are my freaking arms yeah,
that's from being a drummer,sure those are yeah, wow, all
those lonely days, yeah I,phenomenal was a word, you
didn't have to go that high onyeah, thank you.
Matt (40:18):
I hate you all I hate all of you.
Josh (40:20):
No, you don't.
Matt (40:20):
You could have just said decent so, anyway, the arms
should not break down.
Now we have to determine awinner, and this is always a
point of fun debate.
We are we.
We do do this as a comp.
Originally, my vision for thiswas not competition, but I want
to remind everybody that theidea behind this is what pairs
(40:41):
best with the margarita rightabsolutely and mine's almost
empty, which making me sad.
Rob (40:46):
I think that it's important to remember that it's as a
whole.
Somebody who might have had thetastiest item doesn't
necessarily mean that that's thebest one that we're voting for.
Yes.
Josh (40:58):
But we definitely don't vote for canned tuna.
No, we do not.
I think we can agree.
Andy (41:04):
You're already out.
Rob (41:05):
I think in last place, without voting we can say You're
already out.
Matt (41:07):
I think in last place, without voting we can say Much
to his dismay.
Rob (41:12):
Last place, last place, matthew.
Matt (41:14):
Well, you know, as the Steelers like to say, the
standard is the standard.
So, Mike, T, you and I arekeeping up the bottom standard
here together.
Rob (41:23):
And hey, there's always next time there always is Okay,
and then again, not toself-promote, because I would
never do that.
Yeah.
So I would say that there wasone person who would take up
third place just because maybethey didn't present a full meal.
Josh (41:45):
I'm in on that.
Rob (41:46):
Yeah, yeah, okay, sorry, andy.
Two snacks and a delightfuldessert.
Doth not a Lunchable make.
Andy (41:55):
They were all delicious.
Rob (41:57):
They were.
I'm not saying they weren't bad.
Josh (41:58):
They were.
I do agree that they were great.
Rob (42:01):
I ate nothing disgusting from you.
Andy (42:04):
If you showed up to elementary school with those
things in your lunchbox, you aretrade C's gold CPS would get
called because your parentsweren't sending a full meal.
Matt (42:13):
I was going to say, if you had the margarita, there would
be a lot of questions, should we?
Josh (42:17):
let the two of them decide the winner then, since it's
down to me and you, yeah, Ithink that.
Rob (42:25):
I just hold on.
Matt (42:27):
In a show of grace.
Rob (42:28):
No, in a show of grace, I will vote for yours, because I
won't vote for myself.
Josh (42:34):
So fine, then I'll vote for yours and then they can
decide.
Rob (42:36):
And now they can decide there we go.
All right, I'm in on that.
Matt (42:38):
So the instructions for this were three snacks to go
with a centerpiece drink.
Josh (42:44):
Excuse me, it did not say snacks.
It said Snacks or meal oredible things or edible things.
Matt (42:49):
Correct Right.
So I do not agree with you thatAndy is third place.
I do not agree.
I would.
I think Andy's buying for topcontention actually I enjoyed
what he brought together.
Rob (43:00):
I recant my Josh vote.
Josh (43:05):
I mean I think, Because I'm not getting fucked out of
this.
Rob (43:08):
I've been fucked out of enough in my life.
I'm not getting fucked out ofthis.
I will gladly take second place.
Josh (43:16):
Well, here's the thing.
There's at least two thirdplace votes for Andy, so unless
both of them, vote Andy in firstplace.
Matt (43:24):
Keep talking, schmuck so I thought of the things that that
paired together, josh's overallwas really great.
So I'm actually going to goJosh first, andy second place.
I thought I thought Andy's worktogether in concert.
Like Rob, I thought yours puton a nice performance, rob.
Andy's, by contrast, put on abit more of a symphony together.
(43:48):
The tastes were there, theywent with the margarita a little
better.
Overall they were a bit morecomplimentary, and then Josh was
just kind of the next step upfrom there.
Andy (43:58):
I got to give it to Josh for the presentation.
The effort of the presentationreally does it for me.
Alright, well then.
Josh (44:05):
I don't have to vote for myself, I think.
Rob (44:07):
Well, welcome.
Welcome to the club.
Josh (44:09):
Thank you very much.
Drinkable winner.
Drinkable winner.
Andy (44:11):
I will take it with grace, Josh I do just keep going back
to your nuts here and puttingthem behind.
Matt (44:16):
Listen these are good nuts .
Andy (44:19):
Not for Josh's nuts.
Matt (44:20):
For his drinkable.
Josh (44:22):
Well, congratulations.
Rob (44:24):
For both.
Well, congratulations For both.
Why not?
Josh (44:26):
To your nuts and to your drink Cheers Mexican street nuts
.
Everyone except Matt.
Rob (44:33):
Great showing.
That's about every episode.
Josh (44:35):
He had the worst main course and the worst salsa.
Andy (44:38):
That salsa was so bad.
Can we just talk?
Take a minute to address thatsalsa again.
Josh (44:43):
That's fair, it was.
Matt (44:46):
Yeah.
Josh (44:46):
It was pretty brutal.
Rob (44:48):
It tasted like they scraped it off the-.
Yours was the same brand right,Same exact brand.
Josh (44:51):
Mine was just the red and it was-.
Andy (44:53):
Oh, the red for all day the hot version, I will say it
wasn't that hot though.
Josh (44:57):
No, but I've had a thousand salsas that are better
than mine.
Rob (45:01):
Sure, I think mine Because his was so bad it looked like it
had fresh ingredients and don'tlike.
Josh (45:05):
we know you didn't make it you know, but I tried Boy.
What a horrible choice.
Rob (45:13):
But once again, Matt wasn't sure that it was a green salsa.
I'll be honest with you.
He couldn't see it.
I thought it was gray too.
So Matt thinks the Eaglescolors are gray and white.
Josh (45:24):
No way yeah.
Andy (45:26):
Wow, I'm not sure which of us is worse, but How'd the
Cowboys do in the playoffs this?
Rob (45:29):
year.
They didn't make them becausethey suck and they have for 25
years.
We got two colorblind guys.
Josh (45:34):
We got a guy who hurt his elbow opening a blender.
Rob (45:38):
We got a guy who's allergic to chicken?
Josh (45:40):
Yep man, yeah, we are specimens here.
Matt (45:45):
Once again we have proved that if you are drinking on a
budget, you can spend thatentire budget on making a good
drink and then go to the dollarstore and get a pretty decent
meal to go with?
Rob (45:53):
Yeah 100%, 100% and thank you all for listening.
Josh (45:57):
Huzzah Cheers.
Rob (45:59):
Hola.
Josh (45:59):
In Spanish what's cheers?
Rob (46:02):
El.
Josh (46:02):
Cheetos, el Cheers, el Cheers-o.
Rob (46:07):
This podcast is a production of Unfiltered Studios
.
If you would like to know moreabout joining Unfiltered Studios
, please visit our website atunfpodcom for more information.
Matt (46:19):
This episode's boozy quote comes from comedian and
musician Henry Youngman, whosaid when I read about the evils
of drinking, I gave up reading.
On social media, please like,follow and push all the buttons
for us.
That's Matt and Friends DTU atFacebook, instagram Threads and
TikTok For more informationabout the podcast, as well as
links to our merch store, socialmedia and all the places you
(46:41):
can listen to us.
Visit our websitemattandfriendsdtucom.
That's mattandfriendsdtucom.
Thank you again for listeningto Matt and Friends Drink the
Universe.
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