Plumluvfoods on WICC ep 39 Trashy food with the Vulger Chef

W talk some of the "Trashiest" food in the country and how we could make it better! Plius we run down a list of some of the worst chain restaurants ever with the legendary Vulger Chef

Episode Transcript

Speaker 1 (00:00):
Coming and staming a world of sound.

Speaker 2 (00:03):
Chef pull on the mic, making hearts, pound shall Jeff
shotguns myself, chef.

Speaker 3 (00:13):
Dead in the background, making up be found song girls,
a pace, lay us down any night, conversation.

Speaker 2 (00:26):
So nights and ball made dishes, street postal sides these
she springs more ten nights SI sound of podcast Sess
get ready be s you all fucking very conversation, so say,

(00:50):
sounding on the knee, chef and the list.

Speaker 4 (00:57):
And the rest. Oh that's right, everybody. Happy Saturday to you.

Speaker 1 (01:01):
Welcome to plumb love foods right here on WICC. Having
a great Saturday. I hope you are as well as
we sit here and we get prepared for one of
the most wonderful times of year, spring and summer, because
I tell you what, here in connecticuting in the Northeast,
I'm getting so sick and tired of jeffy of it
being super super cold. I feel like every day I'm freezing,
the wind is blowing.

Speaker 4 (01:21):
I'm over it.

Speaker 1 (01:21):
I'm ready for it to be done. I want to
got some great food outside, and so I'm not so
great food outside. If you know what I'm talking about, I.

Speaker 4 (01:27):
Absolutely do know what you're talking about man, spring is sprung,
I've gotten ramps, I've seen radishes. I'm ready to start
doing some stuff. Man, I'm not playing well.

Speaker 1 (01:35):
I love the excitement about this and this is what
I'm talking about. I have a feeling that that this episode, though,
of this program, we won't be talking a lot about spring,
radishes and ramps. I haven't feel that's not gonna We're
gonna so yeah, yeah, all right, Well we appreciate you
guys checking this out. Plumb Love Foods right on WICC.
Chef Jeffy, I'm Chef Plum hanging out with you here
this afternoon.

Speaker 4 (01:55):
Listen.

Speaker 1 (01:55):
Just to point out too, we don't say this enough
and I get yelled at for this, Jeffy. Uh. You
can always check the podcast out of this program. You've
missed an episode. You can get the podcast anywhere you
get your podcast, Spotify, True, Apple, Yeah, Amazon, you name it.
You can get the podcast there.

Speaker 4 (02:09):
It's on therese Ai asked, he I had to do it.
I'll do it for you. Just play a podcast, Siri, Alexa. Bill,
that's your AI's name changing into Bill. Yeah, Hey, Bill
played pop Plumber Foods. I like that, and then Bill
will just play it it's great. I like the bill.

Speaker 1 (02:25):
Start playing it in your room.

Speaker 4 (02:26):
Yeah, I had to tell with chill chill Bill.

Speaker 1 (02:28):
Yeah, you can get the episodes there over four hundred episode.
Think it's actually over five hundred episodes. I had to
take some of them down because it took so much
room up, so I think we're over five. Yeah.

Speaker 4 (02:36):
Yeah, that's great. It means you can listen to Plumb
Little Foods for a whole year without even listening to
a new show. It's true. It's true.

Speaker 1 (02:42):
Why every episode right right, you can drive a cross
country and hat hear all the wonderful fun episodes. Everyone
from Guy Fieri to people from NASA. I mean, this
show was crazy for a while. We hadn't saying gyas
before we came on the radio here.

Speaker 4 (02:54):
So that's right. Next time your aunt de Laura says
she misses Plump, you just you directed right to the podcast.
You can listen to it anyway any day. I am
everyone's aunt's favorite chef. That is very true, true, very
very true.

Speaker 1 (03:05):
So Jeffy on this episode, though we thought it'd be fun,
this was your idea actually, which I thought it was
a great idea. Uh. An episode where we deal with
I don't know how to call this. What to call this?

Speaker 4 (03:13):
Man? Low brow foods?

Speaker 1 (03:14):
You know, when you go to like a some places,
some diners have something called a garbage plate, you know, food,
that's how would you describe it?

Speaker 4 (03:21):
Well, So, so what I will say about this is
there's a lot of names to the type of food
we're gonna say. We could call it low brow. Some
people might call it white trash. Some people might go
ahead and call it comfort food. Oh okay. These are
dishes that you can just make. They're everywhere. This is
these are things that we all grew up with that
some people might consider trash, or they might consider it

(03:43):
a treasure, you know. And I thought, why not bring in,
you know, the General of Glizzy Mountain and and and
and the and the trash the trash food man himself,
you know, I mean, let's see, yeah, oscarar Grouch, or
we can always get Kyle the Vulgar Chef whoo.

Speaker 5 (04:02):
Hello, hello, and good evening.

Speaker 1 (04:04):
The Prince of garbage plates himself, King g Lizzie, the Man,
the Legend, the Vulgar Chef. Kyle, what's up, brother? How
are you?

Speaker 5 (04:13):
What's going on? Guys? Glad to be speaking with you again.

Speaker 4 (04:16):
You are the man. We appreciate you.

Speaker 1 (04:18):
The best part about you is that you have like
millions of followers and you still come on this little
program and hang out us. We still appreciate that.

Speaker 5 (04:23):
Oh dude, let's see we I got love for the brothers. Dude,
what I'm saying, that's how we all make it in
this thing.

Speaker 1 (04:29):
You know, we gotta write together, we gotta work together.
But if we're talking about weird food combinations or that
something that we might think is weird but somebody else
might not. You're the expert at this man, the stuff
that you're doing on the internet right now. First of all,
what a wild time to be alive. First of all,
I mean literally any person who go on the internet
and stuff hot dogs and make that their job, it's

(04:50):
a wild time to be alive.

Speaker 4 (04:51):
Kyle.

Speaker 6 (04:51):
Yeah, it's so crazy that, you know, you do something
like this and you're like, hot dogs are paying my
electric bill one way or another.

Speaker 5 (04:58):
It's like, it's crazy, hilarious, it's amazing, hilarious.

Speaker 1 (05:02):
And you actually go and do events and just serve
you know, I mean, for lack of a better word,
these like garbage plates.

Speaker 5 (05:08):
Yeah, yeah, it's fun.

Speaker 6 (05:09):
You know, you get out your book of place and
the people come out and everyone has a great time.
We kind of serve like trashy food, but you know,
we make sure it tastes. It tastes real nice come.

Speaker 5 (05:20):
Out and love it.

Speaker 1 (05:22):
That's amazing, man, that's awesome. I think. I think it's
so fun. And because I grew up on some of
this food, Man, this is one of those things that
I just thought was incredible.

Speaker 4 (05:28):
I used to order.

Speaker 1 (05:29):
There was a place in Richard, Virginia. I'll start us
off and Richard, Virginia when I was a kid growing
up called the Third Street Diner. Obviously, it was on
Third Street in Richmond, and we would go there late
night and we would get something called the garbage Plate,
which essentially was a nachos with basically everything. They have
French fries on top of it, they burgers on top
of it, they put post eggs on it, hot sauce,
I mean, you name everything.

Speaker 4 (05:49):
They had.

Speaker 1 (05:49):
They put on salisberry steak on there one time. But
the thing was it was different every time you got it,
and it was delicious, and it was like seven bucks.
It was the greatest seven bucks you've ever spent. If
you were hungry and had been out partying the garbage
like a thurstrytinner rest in peace, thirst retiner. Uh was
incredible and would fill you up. And this is this
is kind of what we're talking about here.

Speaker 5 (06:07):
Yeah, yeah, I love the I love a good garbage plate.

Speaker 4 (06:10):
Dude.

Speaker 6 (06:10):
I had one years and years ago. It's just it's incredible, Dude,
put everyone on the plate. Let's get it where it's going,
you know.

Speaker 4 (06:16):
Yoh, so the original garbage plate that I had New York,
Upstate New York, Rochester, Rochester in the rock. Baby, you
gotta go to nick Tahosy middle of the night full
of just spicy people. Don't You're not even sure what's
going on exactly, but you get in there, you order
a garbage plate and it's the craziest thing I've ever

(06:36):
It's like fried potatoes, macaroni salad, like a like a burger,
a hot dog, some chili, an egg, some cheese you
can get also, and they just keep adding to it.
You can be like, oh yeah, throw some halopeens you
want Halloween, no problem. They just throw it on there
and it just comes out and it's a big pile
of slop and nothing tastes good when you're that drunk.

Speaker 1 (06:54):
No, oh my god, I mean it is great. And
one of the favorite things about it Thursday Diner was
they wouldn't give silverware. Wow, yeah, no silverware.

Speaker 4 (07:04):
It's kind of just I kind of respect that. It
was kind of they up the level on you right there. Listen.

Speaker 1 (07:11):
Yeah, no no silver no forks, no knives, no spoons.

Speaker 4 (07:14):
I don't know anything like that. Animal Yeah.

Speaker 1 (07:16):
Well yeah, because if you're ording that, you really probably
don't care which looks like at that point, you know,
or the look like but you know whatever, Sorry, go ahead, brother.

Speaker 5 (07:24):
Yeah, do nothing like that. Growing up, I was a
big like, you know, Roy Rogers. Do go to Roy Rogers,
your son, and go to that little their little salad
bar area. Do just go bananas?

Speaker 4 (07:34):
Yeah, yeah, you know.

Speaker 1 (07:35):
I used to love the soft serve ice cream bar
they had.

Speaker 4 (07:39):
You know, we used to be a ice cream well.

Speaker 1 (07:44):
Where I grew up, Roy Rogers was called Shoney's. But
it's the same thing. Yeah, Roy Rogers was called its
exact same company, exact same everything. Is it really that? Yeah,
it's called down south up here it was Roy Rogers.

Speaker 4 (07:57):
I feel like we had Popeyes where I grew up.

Speaker 1 (08:00):
That's fast food.

Speaker 4 (08:01):
Chicken Can, Kentucky Fried Well was and Roy Rogers fast food.

Speaker 5 (08:04):
Really they had a buffet line put some on mister Rogers.

Speaker 4 (08:09):
Is it like like Ponderosa buffet or like like a
like a Wendy's Chili bar buffet?

Speaker 1 (08:15):
Uh No, if I remember it right, it was like
like a pond A Rosa type buffet. Am I think
of the wrong place?

Speaker 5 (08:23):
I mean, I mean they're like sandwich stoppings. I don't
think they might have had some hot stuff in there,
I forget.

Speaker 1 (08:31):
Dude, Yeah I think they might. Yeah, yeah, I don't know.

Speaker 4 (08:34):
This sounds more like a pizza hut buffet.

Speaker 1 (08:36):
We also we also used to have Western Sizling.

Speaker 4 (08:38):
You ever know it was a westernling.

Speaker 1 (08:40):
Yeah, Western Western Ciziling. There was like a you can
google it look at Western Sisling was a place. It
was a we have him down South and it was
like a buffet, but it was a steak buffet. Disgusting. Yeah,
it was a it was a good night out and
you're going to the sizzler.

Speaker 4 (08:53):
That's what we called it, the sizzler. It wasn't called
Western sizzling. And it was a sizzler and and it
was you had to pay what you weigh the kids,
you bring the kids, and then literally you walk up
and you stand on the thing. And my dad would
always be like, a dollar, you fat little fat whoa
whoa fat little guy whoa?

Speaker 1 (09:15):
Yeah you make me edit now, Jeffy.

Speaker 4 (09:20):
Yeah.

Speaker 1 (09:20):
But but it was great, and there was lots of
restaurants that serve stuff like this too that I feel
like they kind of embraced it. We had Chanello's pizza,
which is still around Chanello's. It was my first time
I ever had pizza that was like constantly served with
ranch dressing on the side, Like you order it and
you get a ranch dressing on the side.

Speaker 4 (09:34):
It just came with it.

Speaker 5 (09:35):
It was that was standard practice.

Speaker 4 (09:37):
That's it. That's it, that's it. Clearly.

Speaker 1 (09:40):
It was like, but if you wanted to get high
brow pizza, you would get Papa John's, right, But no, no, no,
no no, we wanted the Channello's that was down on
Broad Street. You know, you couldn't walk there by yourself,
and I had to get it because you wouldn't make
it back. You had to order delivery. It was hilarious.
It was the best thing ever. And if you gave it.
You took the guy five bucks. He thought you were
the best person ever.

Speaker 6 (09:58):
Yeah, dude, I feel Robb have like late night like
mom and pop style spots in my town.

Speaker 5 (10:06):
It was like Taco Bell McDonald's. But I would love,
you know, like a garbage player or something like that
up a spot like that.

Speaker 1 (10:13):
Incredible, right, listen, don't sleep. Don't sleep on Tacobo for
late night though.

Speaker 5 (10:16):
Oh not, no disrespect to the Bell, that's right.

Speaker 1 (10:20):
I just want to say they're open till one. My
first line cook job. I was a line cook at
Taco Bell. I was fifteen years old and was right
when they started staying open until two am. And I
don't know if you guys remember the game with the
Taco Bell CD. It was a CD with like all
these stupid songs, like dance songs on it, and like
Enya was on there. It was I stole like a
box on them. For some reason, I thought it was
a good idea because that's what we did back then.

(10:41):
But I would make the garbage burrito of my own
for dinner at like midnight, and I would just start
selling them out. The window was hilarious.

Speaker 6 (10:48):
I would love to get into Taco Bell or somewhere
like that and just you know, run wild nuts, just
see what just see what happens.

Speaker 4 (10:56):
You know the best part about working in a place
like that is if you get a cool manager, they
let you go in the back and make yourself some
you know, you'd be like, oh, you mind if I
make me a little like a bean brito whatever, and
they're like yeah, sure, and then you go back there next.
You know, it's like you get a scoop of everything
in there. You know, I'm telling you.

Speaker 1 (11:12):
I had friends who would come and I would make
them burritos and I charged like five bucks of the
grave the window because it was no cameras back then,
oh and make them a burrito out of it. And
we had a guy's name was Marcel. He was a
corporate manager, but he was running our store. And you
talk like this, that's how we always talk. And he'd
always say, let's kick that video. And what he meant
was the videos that we watched for training purposes, Let's
kick that video. It was the greatest thing ever. He

(11:32):
was the best. One night we got so drunk drinking
zemas in Taco Bell that he came back to my
house and stayed at my mom's house and slept on
the couch, and my mom got the morning was so
upset that she's like, who's this ball headed man on
our couch? I was like, Oh, that's Marcel. He's kicking
that video.

Speaker 4 (11:46):
He's kicking it, kicking it, old school kick that video.
That was the best.

Speaker 1 (11:49):
But yeah, but yeah, I mean, fast food can do
it too, man, you know, fast food can do it too.
I think you know there used to there was days
when I was coming from caterings and then myself and
my server who was working with me, Chloe, we'd get
boxes of tacos and we eat them on the way home,
come from the anton's back to the category.

Speaker 5 (12:02):
I did a little tea bell recently.

Speaker 4 (12:04):
You know, I had to do it.

Speaker 5 (12:05):
Yeah, I had to. I had to scratch that itch.

Speaker 4 (12:08):
What's what do you get? What's what do you get?

Speaker 6 (12:10):
What's the go to my little Supreme taco? I love
the potatoes. Pretty I'm pretty basic, dude. I'm pretty basic
over there, dude.

Speaker 1 (12:18):
I don't occasionally chicken bree of Supreme is the move.
I've always wanted to take that stuff and chop. I
would just chop it all up and make nachos out
of it or something like order a bunch of Taco
Bell just chop it up and make nacho's out of it.

Speaker 4 (12:29):
Right, I missed the Mexi milt. That was my favorite thing.
That was the best. That was so good. And the
seven layer of burrito that was my other.

Speaker 1 (12:38):
June Yep, yep, Mexi melt was the best. That's the
ground beef, the cheese, they putting the steamer and steam
it and then you put the pico in there as well,
fold it up, Like who came up with that? Like
that's not a dish? What are you talking about?

Speaker 5 (12:49):
That right there?

Speaker 4 (12:52):
That's like that's like the best part of a casadia.

Speaker 1 (12:56):
I guess you're right. I guess you're right.

Speaker 4 (12:58):
So good.

Speaker 1 (12:59):
I mean Kyle as the character the vulgar chef. I
feel like you can get some Taco Bell and you
can make some crazy things with it, and Tacobo would
probably be all over it.

Speaker 6 (13:06):
Yeah, yeah, I would love. Like that's a that's like
a high end goal cycle. We got to do something
with one of these fast food chains. I think Taco
Bell is, like Taco Bell is the one at the
top of the list.

Speaker 1 (13:17):
How could they not be let's just get a bunch
of soft tacos and deep frying. Yeah, Batterman deep forrit
the whole.

Speaker 6 (13:22):
Thing, even that, Yeah, dude, anything Yeah, like you said,
chopping it up and make it. Just turn it everything
on the menu. Want make it into a giant nacho or.

Speaker 4 (13:31):
Just one meatball? Yeah, one giant a whole bunch of
Taco Bell meatballs.

Speaker 1 (13:37):
Oh this is what we're making. Can we do this together?

Speaker 5 (13:40):
Yeah, yeah we can't.

Speaker 4 (13:42):
We're getting a whole bunch of Taco Bell Taco Bell
for that.

Speaker 5 (13:45):
We can do this on our own, probably cost us
seventy bucks.

Speaker 1 (13:48):
Listen, I thought I think we should do it. We
could tag Taco Bell. They probably love it. They'd be like,
this is incredible. Let's get these guys seventeen thousand dollars.

Speaker 5 (13:55):
Put it on the menu and give them a share
of the We'd love that.

Speaker 4 (14:02):
They have like a hotel now, Taco Bell Hotel or
something like that in Vegas. Yeah, there's like all this
Tago they have like.

Speaker 5 (14:09):
Some Yeah, it's like a robust cantina type deal.

Speaker 1 (14:12):
Yeah, I've seen the canteen.

Speaker 4 (14:14):
You want to stay here?

Speaker 5 (14:15):
Yeah, they have like a like, yeah, hotel cantina. I
remember seeing something about that.

Speaker 1 (14:20):
Are the beds shaped like burritos and like you kind
of throw yourself up inside of you.

Speaker 4 (14:24):
Know, like a burrito, not cheese candles just to burning.
That's amazing.

Speaker 5 (14:30):
Looks next to the bed well.

Speaker 1 (14:33):
I don't know if you guys remember in Demolition Man,
the the Sylvester stillone classic movie that should have won
tons of awards if you remember correctly, Yeah, if you
remember in Wesley Snipes, of course, if you remember correctly,
Taco Bell won the restaurant Wards was and made every
restaurant Taco Bell. They didn't force any restaurant to close.
They just made a restaurant call themselves Taco Bell.

Speaker 4 (14:51):
That's amazing. It's hilarious. Do you remember that? The future
is so bright?

Speaker 5 (14:55):
I've seen that in a long long time.

Speaker 1 (14:57):
Look, it's totally rewatchable. You should go back and watch it.

Speaker 4 (15:00):
It's hilarious.

Speaker 1 (15:01):
And every restaurant became Taco Bell in the future.

Speaker 4 (15:04):
I love that.

Speaker 1 (15:05):
In Slash Loan's Future he loves Tcaco Bell. So there
you go, there you go, Staco Bell. Yeah, no doubt
about it. I mean, are there other fast foods that
we can consider this? That kind of fall in this
trashy type food situation.

Speaker 4 (15:15):
Is there another?

Speaker 1 (15:16):
I mean, yeah, right.

Speaker 4 (15:17):
Now off top Jack in the Box, Baby in the Box. Yeah,
good one. Yeah. What about what a burger? I never
even ate it? What a burger? What a burger was good?
When I was a kid.

Speaker 1 (15:29):
My mom would say it's so fast. All she was
saying water burger? Yeah, And I was like, what's a
water burger? And we would go there and they were delicious,
and I was always upsex. I was like, I don't
want this big hamburger.

Speaker 5 (15:38):
But yeah, dude.

Speaker 6 (15:39):
When I was in a band, we used to tour
through Texas, so like what a burger was like the spot,
Like every time we people.

Speaker 5 (15:46):
Were down there, they would say it's so fast. I
was like, what is water burger?

Speaker 4 (15:50):
Yeah? What burger?

Speaker 5 (15:51):
What is water burger? Somebody please tell me?

Speaker 1 (15:54):
And then you go You're like, oh, it's kind of delicious.

Speaker 4 (15:56):
You're like, oh, this is actually what's their claim to fame?
Is it just a burger? Yeah?

Speaker 1 (16:00):
It's basically a smash burger situation, not even full. This
smash kind of like a I don't know, almost like
a like a lower end. I don't know if it's
lower or higher now I'm thinking about it. You know,
like a five guys burger situation where they cook the
burger to order. You could see it and they would
build it whatever you want to build it. But they
were bigger and they'd wrap them in paper and it
was awesome.

Speaker 5 (16:18):
It was a vibe.

Speaker 4 (16:19):
It was.

Speaker 1 (16:22):
But you could get like mashed potatoes too.

Speaker 4 (16:23):
It was crazy.

Speaker 5 (16:24):
Yeah, I love a place that has mass potatoes.

Speaker 4 (16:26):
Yeah, so good.

Speaker 6 (16:27):
Oh Jangles, Oh, oh Jangles that I always sit at
the Charlotte Airport, dude.

Speaker 1 (16:35):
Yeah, like some of those standalone bow Jangles actually had
buffets and them too, didn't they I.

Speaker 6 (16:40):
Don't know because I only had it like way back
when we used to tour, like it would just be
like catering for the band.

Speaker 5 (16:46):
So I never I don't think I ever stepped foot
in an actual bow Jangles.

Speaker 4 (16:50):
Oh really. Yeah.

Speaker 1 (16:51):
So I do the national pro Start every year where
it's like you know, high school chefs and they compete,
they go to the national level and I get to
judge it, and uh, such a fun fun thing to do.
It's so fun. But one of the guys who's also
a judge, he judges like some of the business stuff
that they do. They're the old business side and the
culinary side. He is the corporate food buyer for Bojangles. Dang,

(17:13):
I'm trying to get him on the show. Would be hilarious.

Speaker 5 (17:14):
Yeah, yeah, that'd be incredible.

Speaker 1 (17:16):
I mean, why, you know, what else? Fast food? What
else is the biggest few? So I'll spend some time
in the fast food part before we move on.

Speaker 4 (17:21):
Oh well, KFC. I mean, I'm sorry, dude, I don't know.

Speaker 6 (17:26):
I don't know if that falls in the same bucket
as like Taco Bell and Jack in the Box.

Speaker 1 (17:31):
I mean, you can't get you can't get a KFC
of for less than thirty five dollars these days.

Speaker 4 (17:35):
No, I don't know. Man. When I was a kid,
two piece in a biscuit to ruin your whole afternoon,
it's the best thing you ever had. It's like, it's true.
You get a bucket of chicken. When I was also
two piece, dark, I get a whole bucket of chicken.
I just throw in the fridge. I just eat it
till it was gone. I wouldn't even there's no expiration
date on that. That's good forever.

Speaker 1 (17:53):
You know, he might be right the bucket when it
was into buckets like that. You can get a bucket
of chicken, throw in the fridge and it would be
there for a little bit. It's not gonna like. It
doesn't go bad two three days later. It's still crunchy,
especially extra crispy.

Speaker 4 (18:08):
It's super crispy, oh man.

Speaker 1 (18:11):
And then the mattress and coleslaw. Of course you had
to get with it, you know. But it wasn't really coldslaw.
It was m just chopped cabbage.

Speaker 5 (18:17):
Yeah, it was just it was let us. It was
cabbage soup.

Speaker 4 (18:21):
Spicy too, isn't it. They have like a little horse
ride or something, and the something they.

Speaker 1 (18:25):
Get a little freaky over there, you know, in my
fast food towards as a young gentleman. When I was
growing up in the business, CAFC was the last fast
food stop I had, and I did work at a
CAFC for about a year.

Speaker 4 (18:35):
Yeah, they wouldn't hire me, why because I'd already worked
at all the other fast food places I've been fired.
I worked in an arbus for a very short period
of time. Whoa, let's go dude. First of all, tell
us youre you slice the meat. You slice meat all
day and then you put.

Speaker 1 (18:53):
It in you know, roast beef is too perfect though,
Why is it so perfect looking? It can't be like
an actual.

Speaker 4 (18:59):
It's all souper. Everything souved in fast food places. Everything
comes in plastic bags and it's warmed up in water.
Yeah talk unless it's flame belled like a flame broiled
like the King right flame broils everything.

Speaker 1 (19:11):
Tacobo is the same thing. The chicken would be in
a bag and you basically would souvi it.

Speaker 4 (19:15):
Yeah, I know you had that cool like boiler. You
picked up the thing, you drop it in. I used
to love that. That was the first pise I ever
saw suvite. I was like, wow, you can boil plastic.
This is cool. And I didn't know that.

Speaker 1 (19:26):
All these chefs thinking that years ago they found something cool.

Speaker 4 (19:28):
No, Taco bell and.

Speaker 1 (19:29):
Army has been doing that forever. Bro They started, Yeah,
they started, And I remember we would take water to
hot water from that thing and we'd add to the
powdered beans or the dried bean thing we had, and
the beans just all a sudden became refried beans.

Speaker 4 (19:40):
It was incredible. It was like magic best it was.
It was magic. Why don't they sell instant refried beans?
That's what tacobo uses, like, what is going on? We
have instant potatoes. Where's our instant refried bean?

Speaker 5 (19:52):
I would do a yeah, I would do a will
it bean series?

Speaker 4 (19:55):
Say will it bean? Will it bean? Oh my god?

Speaker 6 (20:00):
These products that these people have, like, yeah, let's make
it available to everybody.

Speaker 4 (20:04):
You can get you can get like cheese powder and stuff.
Now you can get flaming hot powder. Now I want
to You know, you can do all that, but bean powder.
That's a special. If you bread something in bean powder,
no doubt.

Speaker 1 (20:15):
That kind of sounds great. You're checking out plumblotfoods round WICC.
We're talking about some of these classic foods, some of
these classic dishes. We're gonna take a deep dive into
some of these wonderful trashy type foods, I don't.

Speaker 4 (20:24):
Know a better word for it, low brow foods.

Speaker 1 (20:26):
We're joined by the Vulgar Chef hanging out with those
Jeffy where can they get information on the vulgar Chef
and find some of those cool merchies.

Speaker 4 (20:31):
Got Well, if you're gonna get his merch, you got
to go to death. Bymynaise dot com.

Speaker 1 (20:36):
I cannot believe you guy.

Speaker 4 (20:37):
And you're gonna get stuff. There's shirts that I can't
even say on the radio. There it's a wild and
it's amazing and they're hilarious. Uh, he's got a cheese
curd head on right now. I'm pretty sure you can
get that his merch his merch store, and then at
vulgar Chef at vulgar chef dot com. That's where you're
gonna check out all his events. You're gonna find him
on Instagram at vulgar Chef, give him a follow, dropping
his dms, show him some weird stuff. He loves that.

(20:58):
He lives for it.

Speaker 5 (20:59):
Yes, me, the weird stuff. You got, weird stuff? I
want to see it.

Speaker 4 (21:05):
I love it. I love it.

Speaker 1 (21:06):
When we come back, you guys, Wow, I'm trying to
figure out how to how to make it back to
that one we get back to.

Speaker 4 (21:14):
Go through as well. That's talking about great.

Speaker 1 (21:16):
Foods or garbage plate type things, you know, all these
fun types of foods.

Speaker 4 (21:21):
We we we love it.

Speaker 1 (21:21):
We're gonna, you know, talk to vulgar Chef too, because
he's making a bunch of that sort of stuff all
over his Instagram and TikTok. You've got to check him
out there of course and see I'm Chef Plumb.

Speaker 4 (21:29):
That's Chef Jeff. You're joined by the vulgar chef here
on Plumb love foods and w I c c stay
right there.

Speaker 1 (21:34):
We're gonna make you really hungry, and he's probably gonna
involve hot dogs. We'll be right back, guys, hang type.

Speaker 3 (22:13):
Kyle's in the kitchen, Chiles runs wild, a cuzie in
his hand.

Speaker 4 (22:16):
He's the food worlds Chiles.

Speaker 2 (22:18):
Damn roll sizzling on the griddle, black low brown bites,
ain't no turning back boundles of the King.

Speaker 4 (22:24):
The General Blizzes forks in the air for the chef
of No Pitty Flash.

Speaker 5 (22:29):
Cuisine when the street wist player.

Speaker 6 (22:31):
If you can't stomach it, Kyle don't care.

Speaker 4 (22:39):
Coffee flavored mash on a bruised old plate.

Speaker 5 (22:42):
Kyle's going may straight from the iron case.

Speaker 4 (22:44):
He's got grease in his vein, spatchal.

Speaker 7 (22:46):
In hand, the culinary outcast, cooking for the dam bounds
of the King.

Speaker 1 (22:51):
The General of.

Speaker 4 (22:52):
Blizzies, forks in the air for the chef of No.

Speaker 2 (22:55):
Pitty Flash Cuisine with the street wist players.

Speaker 4 (22:58):
You can't stomach it, Kyle Ill don't care?

Speaker 7 (23:04):
Oh yeah, friend, all my foods right here on his
Saturday hanging out with you Chef, Club Chef Jeff and
the Vulgar Chef Kyle hanging out with us right now.
That's from our band, house band the Flames called Kyle
the Vulgar Chef remastered.

Speaker 4 (23:20):
There we go.

Speaker 1 (23:21):
Uh, this is what we do now in this program, sir.
We have a band that writes songs for our guests.
And that was kind of what that might be a winner.
That's pretty good, I'll be honest.

Speaker 5 (23:28):
That's going to the top of the charts.

Speaker 1 (23:30):
Yes, yes, we'll make sure you get a copy of
it two and do whatever you want with.

Speaker 5 (23:33):
Oh my god, that's incredible.

Speaker 1 (23:37):
I think that's a good guitar player too. It's hilarious.

Speaker 4 (23:40):
I'm feeling the hook. Man.

Speaker 5 (23:43):
Hook was good. Oh my god, the hook was so incredible.

Speaker 1 (23:48):
That's awesome man. Uh so uh yeah, Jeffy, give some information.
We can follow Kyle where I can find information.

Speaker 4 (23:53):
Absolutely, if you're out there, you gotta go to his
instagram at Vulgar Chef and vulgar chef dot com. And
then if you want to get any of his merch
is awesome merch. It's all over everyone's wearing it. All
the cool kids have it. Death Buymyonnaise dot com. Go
there right now, buy yourself something sweet, get your girl
something nice.

Speaker 1 (24:10):
By your grandma, gift from death Bymyonnaise dot com.

Speaker 5 (24:13):
Help me buy my kids shoes.

Speaker 1 (24:15):
That's right, that's right. Listen, I can what do you
call it? Trash the King of trash Cuisine. I kind
of like that trash cuisine. It was just kind of
dope's kind of.

Speaker 5 (24:25):
A food terrorist recently.

Speaker 4 (24:28):
That's amazing.

Speaker 5 (24:29):
I can kind of agree to that.

Speaker 1 (24:31):
I mean, it kind of makes sense. I've seen some
of the most surrendous things on my life.

Speaker 4 (24:35):
On your Instagram.

Speaker 1 (24:36):
Yea, what is the most recent thing that got people
in an uproar on Instagram?

Speaker 4 (24:40):
For you?

Speaker 6 (24:41):
Mm?

Speaker 5 (24:43):
I made something with communion wafers that you know geese.

Speaker 3 (24:48):
Yeah.

Speaker 6 (24:48):
I was a Christ Crispy Streets, so Rice Crispy Streets,
but I just use communion wafers instead.

Speaker 4 (24:54):
First of all, genius, grow the substitution. If you don't
have Rice crispies at home and you have Christ Streets,
go ahead and make yourself a little body of Christ.
Uh a little butter little uh little.

Speaker 6 (25:07):
Yeah.

Speaker 5 (25:09):
I think that was taken care of any previous sins.

Speaker 4 (25:14):
The body of Christ just got diabetes.

Speaker 5 (25:16):
I'll do this and I'm good for another you know,
handful of years.

Speaker 1 (25:21):
By the way, I have actual video that we got
the person who was complaining to you when they first
saw it, like the play it for your actual video
of it. So here's here's you can hear the audio
of it.

Speaker 4 (25:30):
Here we go, man, this get happen.

Speaker 5 (25:34):
This is happening.

Speaker 1 (25:37):
Yeah, that was that was actual audio of that whole
I started playing, Oh it's any bad words and I forgot.

Speaker 5 (25:44):
The react when you cook with communion wafers.

Speaker 1 (25:47):
Wow, that's crazy man. Uh and yeah, that's that's the
kind of a move. That's kind of a move right there.
What about we're taking the video you've done has been
like the most viewed video that you've done. I know
you probably know what it.

Speaker 5 (25:58):
Is right now.

Speaker 6 (26:00):
It's probably the baloney pie where I just I puriate
a bunch of baloney and then a blender and I
put it in a little gram cracker crust and uh
we baked it off and then we just put a
little drizzle of mustard on there just to tie the
room together.

Speaker 5 (26:17):
And uh, yeah, that one got some legs on it.

Speaker 1 (26:20):
And so in the social world, I mean, does is
your wife just like what are you doing?

Speaker 5 (26:26):
She doesn't even question it anymore.

Speaker 4 (26:30):
You put her on film. Now I've seen her on
I've seen her Chinese Potatoes with you.

Speaker 6 (26:34):
Yeah.

Speaker 5 (26:35):
Yeah, so yeah, I came out. I had a little
case of the shingles. Yeah, dude. It was was like
I got a little scaring right here. I was on
my face. So like there was a good couple of weeks.

Speaker 6 (26:45):
It was like I can't, I can't, I can't put
this mug on on on video right now. So she
had to step in and man the ship for a second. Yeah,
she did a little uh, a little willottato for us.

Speaker 1 (26:57):
That's amazing, you know. I think it's funny because one thing,
like the bloony pie you're talking about, Like if you
did that like you do on the internet, people like, oh,
that's disgusting when you're doing. But if you go to
a restaurant and you start serving baloney pie, people are like, oh,
it's amazing. We had to have the blowy pie you
ever had. It's great for a little mus strong here.
It's amazing, Like people that they're gonna start selling it
and put the note.

Speaker 5 (27:15):
I think yeah.

Speaker 6 (27:16):
And the thing is, like I do sew think things
so low level like baloney, pure baloney and a gram
cracker crust like you could you could take that, you
could do some work to it and and run with
it and make something that's you know, people will really
be into.

Speaker 1 (27:31):
I mean I think it kind of sounds great to good,
be honest with you, because I used to loo getting
slice of blown a put a little a little mustrong,
just even like that when.

Speaker 4 (27:36):
I was a kid.

Speaker 5 (27:37):
That's a hand sandwich.

Speaker 4 (27:39):
Yeah, I called it, what.

Speaker 1 (27:42):
Was it a wish sandwich where you have two pieces
of bread.

Speaker 5 (27:44):
And yeah, you wish you had some to put in there.

Speaker 1 (27:47):
Yeah, that's right, that's right, dude.

Speaker 4 (27:49):
Jeff just did a breaded bread sandwich.

Speaker 5 (27:52):
Breaded bread the Recession sandwich.

Speaker 4 (27:55):
It was yeah, I was like, honestly, it looked real good.

Speaker 5 (28:00):
Like honestly, it wasn't. I'll be honest with you. It
wasn't terrible.

Speaker 6 (28:04):
I mean it was just a piece of chicken fried
bread between buns with some mayonnaise and some lattuce. I
mean you put enough enough flour and flate and seasoning
on a in a batter, dude, I mean it was alright,
it's like.

Speaker 4 (28:19):
The extra Krispy KFC bread. Yeah, just the extra CHRISTI that.

Speaker 5 (28:23):
I toasted it for a little texture too.

Speaker 4 (28:25):
Sure, sure good. Actually I was Actually I was a
little upset how good it looked. I was like, this
is why I'm mad when people say they're starving.

Speaker 1 (28:32):
You know, I got that event coming up in the
Hampton's Jeff the Rose with Dan's Taste. I kind of
want to do chicken fried bread sandwiches.

Speaker 4 (28:40):
Now you should bring Kyle. You should bring Kyle and
you want to we'll do some vulgar food for the
Hamptons people. Gosh, how crazy would that be?

Speaker 6 (28:50):
You serve chicken fried bread. Everyone's gonna think it's fantastic.
You don't even tell that's a little chicken fried sandwich.
I don't know everyone's gonna rave about it.

Speaker 4 (28:59):
It was so listens.

Speaker 1 (29:00):
I don't know what kind of chicken that was.

Speaker 4 (29:01):
That was incredible anything. I like it all chicken. You
just be like, oh, this is our fall chicken sandwich.
It's it's vegetarian.

Speaker 1 (29:12):
Yeah, it's our vegetarian chicken.

Speaker 4 (29:13):
A lot of gluten and sorry, tons of gluten, tons
of gluten.

Speaker 1 (29:16):
Hey, but it fills you up, that's what it does.
That's it Would that fall in the category of trashy food?
Would that fall like like in the same category guys,
chicken fried bread? Or is that just I mean that
might not only is the fall in the category of brilliance,
but I mean, come on, is that the same category?
Like we went to one of these places and it
was there when we ordered, I would, first of all.

Speaker 5 (29:36):
I'd have to try it, like, well, I have to
try the chicken fried bread. That's crazy.

Speaker 4 (29:42):
When I was a kid, you know, you know when
you you know, when you're breading like chicken, you know,
for chicken parmesan or whatever, and you have the egg
and the leftover breadcrumbs and a little bit of flour
left I usually when I was you know, fat, I
would just mix it all together and then make a
little fry. I would just mush them into patties and
I would just fry the and just eat those with
a little ketchup as like the chef.

Speaker 5 (30:02):
Snack that's a little bread patty, a little bread.

Speaker 4 (30:04):
Patty and it's delicious. It's so good that sounds it's
so good, and it's just like, uh, that's just me
not want because I grew up into depression. I don't
like to waste anything, and I was like, I can't
throw this out. There's good calories right there. I could
eat that good calories, feel great about myself that I
just fried a piece of bread with some eggs.

Speaker 5 (30:22):
I'm trying that the next time I have a little
access of of chrumb and egg.

Speaker 4 (30:26):
Telling you, you're gonna you're gonna be like, thank you, Jeff, Yeah, yeah, totally, totally.

Speaker 1 (30:31):
Well, Jeff, you found some information that you want to
share with us, and we're gonna try to see if
it was if we can make these dishes that might
be low brow a little bit better.

Speaker 4 (30:40):
Well, you know, first we got to discuss like low
brow is usually affordable, usually very accessible, you know, like
things like hot dogs. Right, we all, we've been talking
about it all day. Hot dogs considered a comfort food,
low brow. But you're wrapping in a little puff pastry,
put a toothpick in it, and now you're black tie event. Right,

(31:02):
So I'm thinking, like, let's talk about some of these
foods that highly accessible. Some people might consider them comfort,
some people might consider them trash. One for me that
stands out and I don't know how we can hire Browt.
But I know top ten percent Chef Plumb will be
able to help us with this. And I know Kyle's
he's an animal. So beef ravioli, Chef Boyard, straight out

(31:24):
of the can? What are we doing with those? Because me,
I can even right out of the can with Little
Frank's red hot on top.

Speaker 6 (31:30):
That's that's how they're the best. They're the best out
of the can. And don't let anyone tell you any different.

Speaker 4 (31:35):
You know, as the good Night in New York on.

Speaker 1 (31:40):
Fox New York, Bodego Bites Champion, they gave me ravioli
beef raviola. Do you remember what'd you do? I'm trying
to remember right now exactly what I did.

Speaker 4 (31:49):
I made that.

Speaker 1 (31:51):
Oh, I took them apart and I made a shepherd's
pie out of it.

Speaker 4 (31:54):
Do you remember what?

Speaker 1 (31:56):
Because I had potato chips, I took the beef out
of the raviolis and I mixed it all up and
put it down. I chopped up the pasta part and
mix it and put it as a crumble on top.
And I took the sauce and like made it like
a gravy.

Speaker 4 (32:06):
Whoa, you just cheft a bee fravioli away. Yeah, and
I won.

Speaker 1 (32:12):
I won Bodega Bytes because the hosts, our good friend Ryan,
Christopher and Crystal. They bought like a bunch of stuff
from the bodega and I had like ten minutes to
make something out of it.

Speaker 4 (32:21):
And you reinvented the wheel. I love that. That's amazing.

Speaker 1 (32:24):
Yeah.

Speaker 4 (32:24):
I wasn't thinking that at all. I was thinking, like,
maybe maybe make a beef fravioli from scratch in the
in the outo no no no no, Like I was
thinking upscale that the can, Like how would I upscale
that dish?

Speaker 1 (32:39):
My first thought was fry the raviolis. I bred the
rabbuls and fry them. I was gonna bread them with
potato chips and deep fry them.

Speaker 4 (32:45):
That's a little brander. Yeah, I kind of like that.
I mean, now that we've uncrustable things, I mean I
might just uncrustble it.

Speaker 1 (32:52):
Kyle, you missed it. We made a crab rang grew uncostable,
uncrustable for mohicansun food and wine this year. It was amazing.

Speaker 4 (32:57):
Oh it really was. I love that, dude.

Speaker 1 (33:00):
It was delicious. Sorry, right, not to switch gears on
you there, but yeah, I think that that's what I
did with it, and it was it's it's it's interesting.
Col What about you? What could you do as a
can of beef ravioli? I went first to give you time.

Speaker 5 (33:13):
Yeah, yeah, I mean my like I would do. I
love the idea of breading and frying it and then
just turning that into like like a palm sandwich.

Speaker 6 (33:27):
Instead of like an egg plant parm It's like ravioli
palm dude.

Speaker 1 (33:30):
Yeah, you just mash it all up and kind of
form it and took a patty situation.

Speaker 6 (33:34):
Yeah, you can mash it up and form it a patty,
or you just fry them individually, and then you just
have a nice little pile of fried rab on there,
little marinera, some palm, a little mozzarell on there, some
more sauce.

Speaker 5 (33:47):
It's almost like a like a ravioli melt.

Speaker 4 (33:49):
Dude. That's great.

Speaker 1 (33:51):
Yeah, yeah, yeah, I got one more for you, Jeffy.
What if we just mashed the entire thing up, Put
the ravuolis out of the sauce, rinse them off, mash
them all up, mix them with whatever vesgels find, right,
add little bread crumbs to it. Pour some of the
sauce into it and make a meat loaf out of
the entire thing. I mean, I would try it. I
think it would work.

Speaker 4 (34:12):
I would definitely try Yeah, Okay, that would get crazy
like this. Yeah, let's let's let's I would.

Speaker 5 (34:19):
Love to take some mini raviolis and put them in
a little dumpling. You know, m.

Speaker 6 (34:24):
You're biting the dumpling and you got forty little ravioli's
dumping out on you.

Speaker 4 (34:30):
Oh maybe you put put some of those little little
tiny mozzarella balls in there. What are those couple of
those in there?

Speaker 5 (34:39):
Oh, ravioli dumpling.

Speaker 4 (34:41):
I'm into that. I like this. I like this. What else?
So along along these lines, ramen noodles, mm, like you know,
straight up and down the brick ramen. You know, none
of these fancy ones because nowadays my kids get you know,
bold ramen. They have all sorts of dried vegetables in it.

(35:02):
It looks crazy, It's like, it looks really nice. I'm
talking to old school ten for a dollar brick pork flavor,
chicken flavor, hot chicken flavor, shrimp flavor, vegetable flavor, mushroom flavor.

Speaker 1 (35:17):
I'm happy to go first here. If you want to,
or you can go, or you can go. I'm gonna
take all these noodles. I'm gonna cook them off in
the broth. I'm gonna remove them from said broth, and
I'm gonna reduce the broth down to a cuissant, which
is taken all the way down to about a tablespoon. Right.
I'm gonna then toss the noodles in the broth, right,
I'm gonna chop them up. They're gonna get nice in
the starks to come out. They're gonna get squishy. I'm
gonna roll them together with a pinch of flour and

(35:39):
make balls out of them and deep fry the ramen
noodle balls, and they're gonna have the flavor of that
broth in there because that cuissan so strong, it gets
absorbed into the noodles. And we're gonna make fried ramen
noodle balls.

Speaker 4 (35:50):
Hold on, can you say that word again? Cuissan? Is
that just means reduction?

Speaker 1 (35:54):
Yeah, well, reduced down to like like like like a tablespoon.

Speaker 4 (35:58):
So he's saying very reduced, ladies and gentlemens.

Speaker 1 (36:01):
Yeah, yes, yeah, yeah, yeah, very very very reduced. You know,
you say things like hang on, our guest was talking, Jeffrey,
what are.

Speaker 5 (36:07):
You saying heavy in the reduction department.

Speaker 1 (36:10):
Yeah, well, you reduce something, you concentrate the flavor, you
take the water out of it and leave back all
the stuff, you know. I'm like, so that that was
for everybody else, jeff not for you.

Speaker 4 (36:17):
He's making me.

Speaker 1 (36:18):
He's giving me a look like I'm trying to teach
him something.

Speaker 4 (36:21):
No, I just to quissant. I always get freaked out
when you say those words, Like you say, what's the
other one? You like to say, Well, I mean pensage. Oh,
that's a great one. Pin sage is a good that's
the that's the one that you throw me off on that.
But no, the other one, the mineard.

Speaker 1 (36:35):
The myard reaction.

Speaker 4 (36:37):
Yeaheah.

Speaker 1 (36:37):
Maybe like proteins turn brown, they don't caramelize. They my ard,
but the world says caramelized. But they're wrong.

Speaker 4 (36:43):
But it's sexier.

Speaker 1 (36:44):
Nope, like sugar caramel sugar caramelized proteins don't.

Speaker 4 (36:48):
If I say.

Speaker 1 (36:50):
I my ard at this steak for you, that sounds amazing.
If I say I for you, you sound uneducated?

Speaker 4 (37:00):
All right, all right, moving on anyway.

Speaker 1 (37:02):
Yeah, so I'm making a ramen noodle meat ball, ramen
noodle balls. I'm in the deep fraud, and they'll be
crunching the outside soft on the inside delicious, just a
little rolling, a little flour.

Speaker 6 (37:14):
I'm probably, Well, it's funny. I just made ramen sushi,
that's the thing. Yeah, yeah, yeah, Well I just instead
of rice, I just chopped up the ramen and used
that as the rice on the nori, wrapped up a
little spam and kimchi. But I think so I'll probably
kind of go that direction again with the ramen. I
would make like a sheet of the you know, cook

(37:35):
the ramen, flattening it out. Let us say, maybe add
a little cheese so it kind of holds together. Make
some sort of pinwheel dish. Maybe we fill it with
sun and fill a little hot dog, some some grilled cabbage.
So we're just, you know, we're kind of we're kind
of hitting at each area of the earth. Maybe do it,

(37:56):
you know, we do the hot dive, we put some
cabbage in there.

Speaker 5 (37:58):
Maybe we roll it up and treat it like an anchell.

Speaker 4 (38:00):
I don't know.

Speaker 5 (38:02):
We're just we're doing fusion over here.

Speaker 4 (38:05):
I love it. I love it.

Speaker 5 (38:07):
Different food styles.

Speaker 1 (38:10):
I got one more. I just thought it one more trying.
I'm trying to I'm trying to follow Kyles Coyle's is
better than mine, so I'm trying to follow him now.

Speaker 4 (38:15):
And you're like, I'm jealous. I gotta get another one.

Speaker 1 (38:18):
I'm gonna get an entire stripe bass, thirty pounds stripe
bass right time out in the Hamptons. I'm gonna depone
the entire thing, but I'm leave it a hole. Right
they can spine out and take the bones out, right, Butterfly,
Uh huh. I'm gonna par cook, gently, par cook my
rama noodles to where there are three quarters that they cooked.
I'm going to open up and I'm gonna save half

(38:40):
of my seasoning packet. Half it's gonna be go word
to cooked the noodles. Half it's gonna be saved. I'm
gonna open up the fish like butterfly and put the
noodles inside of it with a little shredded vegetables. I'm
gonna sprinkle that noodle packet on top of it. I'm
then gonna tie it together and put it on the
grill and grill the entire fish. So when it comes
off the grill, you ope, you put it down to
serve it. You have this whole fish you cut into it,
rispy sky on the outside, and what's then when you

(39:02):
cut it you have noodles already in there. There are
seasons up beautifully and that beautiful white fish a little
lemon on top.

Speaker 4 (39:07):
Boo. Yeah. I like where this is. It's a little
freaky though, because it's kinda looked like like intestines.

Speaker 1 (39:14):
Yeah, I call it aliens three.

Speaker 6 (39:17):
Yeah.

Speaker 4 (39:17):
Yeah, it's definitely gonna have that that feel to it. Yeah.
I like that though. That's super left up. I have
a really long loving relationship with rum and I mean
all away from like you ever you ever just smashed
the bag and just kind of like like hot blow
into it and then throw the spice right on top
and shake it up and then just just eat the chunks.

Speaker 5 (39:39):
Yes, I've done it without the hot blow.

Speaker 4 (39:41):
Oh yeah, the hot blow is the move you gotta
Oh yeah, you gotta get it a little humid in
the bag before you drink it. Drop the spice in there.
You gotta get a little humid. That's a that's a
that's a Jeffy tip right there.

Speaker 1 (39:52):
Everyone can take that to the bank.

Speaker 5 (39:54):
Wow, the hot blow, that might be an original experience.

Speaker 4 (39:58):
That sounds like you can't share it with anybody either.
The hot blow is cool because then people that can
I get some of that, but not hot blue dot.

Speaker 1 (40:05):
You don't want to get in there. You don't want
to get in there. You don't want to get in there. Wow, Jeff,
you got time for one more before we.

Speaker 4 (40:10):
Had to break. But it goes all right one more? Uh?
You know corn bread? People people wrote in it said
corn bread. It's got kind of a low country, low
brow food, and I was like, okay, I love it.
I needed I need every All these foods to me
are like stuff I eat, so I don't.

Speaker 1 (40:27):
I mean, but you know, yeah, you can do a
lot of corn bread. Corn breads an easy thing to
do stuff with.

Speaker 4 (40:32):
I mean, I particularly they say the Jiffy box.

Speaker 1 (40:34):
Yeah, corn bread, you know, Okay, so am I making
the corn bread or do I just have to box
do the jiffy stuff?

Speaker 4 (40:39):
You can do whatever you want with it. I'm just saying.
I mean, people, I think you can just make corn
bread with it and it's delicious. You can doctor up
a corn bread, put a little honey in a little hallopena,
whatever you want to do.

Speaker 1 (40:47):
Do it, make it nicer. But what else can you
do with that? I'll tell you I got something. I
got two things one one easy thing. You just got
the corn bread already made. If you take that corn bread,
cut it in slices and just put it in a
pan and caramelize the outside of it and brown it up.
What a delicious side dish. That crispy, crunchy bread on
the outside, corn bread the outside, that nice savor stuff
on the inside. Delicious, very simple. I'm trying to figure

(41:09):
out a way if I can make a corn bread ball, right,
but I can pipe it full of a donut and
fill it full of like a hola pino cheese or
some sort of like chill like like a hob and
narrow cheese inside of it. So you have these like
corn bread balls that have this cheese sauce on the inside.

Speaker 4 (41:23):
Yeah, you totally could you just you would have to
make a uh, replace flour and use the Jiffy mix,
and you would.

Speaker 1 (41:31):
Have to do a hush puppy situation shoe.

Speaker 4 (41:35):
Yeah, I would make I would get it right in
the butter and the and the Jiffy and then beat
it together and then add egg, egg, egg and then
pipe it, pipe it into the fire and that would
probably give you a nice little puff and then you
can fill it with your cheese.

Speaker 1 (41:49):
This sounds great. I love this, all right, give us
the vulgar chef version.

Speaker 5 (41:54):
I love using corn bread as a batter for frying things,
and who doesn't. I'm thinking I would love to do
like a corn bread battered meat loaf sandwich.

Speaker 6 (42:10):
I'm gonna, I'm gonna. I'm in a big sandwich moon
right now. So corn bread batter that you know, cook
the whole meat loaf and then slice it, batter it
with a corn bread fry it. What am I going
to serve it between for buns?

Speaker 2 (42:25):
Though?

Speaker 1 (42:26):
Corn loaf? This is a corn loaf. Some some nice
baloney pie slices.

Speaker 5 (42:32):
A couple of baloney pie slices.

Speaker 1 (42:35):
Yeah, it would be bony pie slice on there. That's amazing.

Speaker 6 (42:38):
A little chicken fried baloney pie slice. So it's kind
of like the AFC double down. It's just we got
meat at the bonds. We got the corn bread battered
meat loaf in there.

Speaker 1 (42:50):
Mind blown alright, that sounds that sounds crazy. Are we
getting a sauce with it? We're putting a sauce with it.

Speaker 5 (42:54):
Yeah, definitely needs a sauce. I think we're we're gonna
keep it simple. We're gonna do a loving chili crisp lately,
like the chili garlic crunch. So I think we're just
gonna mix that with a little bit of mayo, maybe
a little bit of Djon mustard. We got a nice
simple sauce to put on there.

Speaker 1 (43:11):
I like this, it sounds delicious. I kind of want
all these things right now. You're checking out Plumblove Foods
right on WICC. We're talking about some crazy, low brow,
considered low brow type foods that are delicious and amazing
and incredible. But we're trying to take them and how
can we make them even crazier? And that's what we're
talking about right now. We got Kyle aka the Vulgar
Chef joining us right now. You can follow him on
Instagram at the Vulgar Chef and of course get some

(43:31):
merch from him from his website Deathbymyonnaise dot com. We
appreciate you guys. Stand by we come back. We're gonna
dig deeper into this and talk a little bit more
crazy type food and see what else we can do
with it. You're tcheking aout plumb loove foods. I'm chef
plumbing Chef Jeffy. He's the vulgar chefs day right there.
We'll be right back say foods right here on the

(44:24):
Voice of Connecticut. W I sc a chef bum Chef
Jeff joined by the vulgar chef hanging out with us.
And if anything seems like it should be the the
the carnival or the dark carnival.

Speaker 4 (44:34):
Here of food.

Speaker 1 (44:35):
I think this song is appropriate for us. Honestly, some
of these things we've been talking about here this past hour,
I can't decide if they're making me feel hungry or gross.
I can't design.

Speaker 4 (44:44):
Jeff Well, I think it's a little both, you know.
I mean, really good food makes you feel great, but
it also can make you feel a little gross because
you want to indulge in it.

Speaker 1 (44:54):
I guess to be too much mac and cheese. It's delicious,
but you're gonna feel gross afterwards.

Speaker 4 (44:57):
Oh it's funny. Speaking of mac and she's the next one.

Speaker 7 (45:01):
We have.

Speaker 4 (45:03):
Velveda Velveta.

Speaker 1 (45:06):
This is such a winner, Like, yeah, I mean, but
how do you upscale it?

Speaker 4 (45:10):
I know how to do all sorts of stuff with velveta. Yeah.

Speaker 1 (45:12):
Absolutely, I'm happy to take this on the level. We're
taking some of these dishes and some of these classics,
and we're trying to figure out something else you could
do with them in your kitchen, how you could upscale
them or make them.

Speaker 4 (45:21):
A little bit more.

Speaker 1 (45:22):
I don't know what's they we're looking for her, Jeff.

Speaker 4 (45:24):
Yeah, go from lowbrow to highbrow if you will.

Speaker 1 (45:27):
Yeah, I'm not that anybody eats velvida maga cheese's lowbrow.

Speaker 4 (45:30):
But you know that's when I listen. I didn't say this,
ladies and gentlemen. I'm reading off of a Reddit and
full disclosure, and it's all the people in the world
who wrote in about lowbrow foods and I wanted to
see what they were. And to be completely honest, it's
a little triggering for me as well, because these are
things that I hold dear to my heart. But for
the sake of the show, it's pretty funny. I mean

(45:51):
that they call this low brown velveta, all right, cheese
like American classic.

Speaker 1 (45:58):
Well, I'm gonna give our guests, Kyle the Vulgar Chef,
the first go with this because I've been going first here.
Why don't you go for it first, brother.

Speaker 5 (46:05):
All right, high brow velveta. Let's see. I like, I
like what you were doing with your stuffed sea bass there.

Speaker 4 (46:12):
M m.

Speaker 6 (46:14):
So I'm gonna kind of go a similar route and
do like a velveta sort of stuff. Suckling pig, nice
slow roasted suckling pig. You know, we're gonna we're gonna
crack her open when she's down, We're gonna split her.
We're gonna tear off some of that some of that
fresh pork meat. We're gonna mix it in with the
velveta and kind of kind of lay it in the

(46:36):
belly of the pig. We're gonna throw some pickled jalapenos
in there, maybe some pimentos.

Speaker 5 (46:42):
We need a little Papa red in there. We're gonna
throw some pimentos in there.

Speaker 6 (46:45):
And then just just to tie the room together and really,
you know, really make this thing work. We're gonna finish
off with a nice drizzle of ranch dressing.

Speaker 4 (46:55):
Oh okay, okay, own sick now again. Sounds delicious too, man,
It almost sounds like a nacho dip inside a pig. Yeah, yeah,
it's amazing.

Speaker 6 (47:11):
It could be a dip you could break off a
little of that crispy pork skin on the outside of
the pig, and then you're now we're dipping.

Speaker 4 (47:19):
All right.

Speaker 1 (47:19):
I love all this. I count me in. I think
we can make this happen. All right, here's what I'm
gonna do. I'm gonna go to my French roots a
little bit here, my French culinary roots. Right we we
We've heard of a dish called a croquette for correct
uh for the people at home, I fried rice balloto. Basically,
I'm going to goini, yes, yes, yes, yes, yes yes.

(47:43):
The Times called Aaroncini French clocked coquette. Okay, So I'm
going to take said mac and velvita cheese. Excuse me,
not mac and cheese, belvita cheese, belvita pasta, and you
would we call it shells and cheese whatever.

Speaker 4 (47:55):
It's velveta. You've got a block of alvita right now.

Speaker 1 (47:57):
Oh the cheese, I'm thinking like mac and cheese firston, No, no, no, no,
just velveta. Oh well that's easy, okay, piece of cake.
So I'm gonna tell you I have a good idea
with that. We're gonna find do it? Will it fon?
Do or will it faon, don't. This is gonna fawn
do and we're gonna melt it down. But as to
we melt it down, we're gonna add a little beer
to it and make it the just beer cheese sauce
out of it, or if you want to get really fancy,

(48:19):
we're gonna add savvegan blanc and make a wine cheese
sauce out of it, right, which is incredible, And let's
go to the wine cheese for no, that's more fun.
And we'll dip grapes in it, We'll dip strawberries in it.
We'll also dip bread in it. And then we'renna get
really really crazy and we're gonna dip shrimp into it.
Because you think shrimp and cheese are not friends, when
it comes to wine cheese, they're all friends. Trust me,
wine cheese. What I'm doing with it, and I'm gonna
make that people don't think it's the best thing they've

(48:40):
ever had in the life. They're gonna like, what is this?
And I would never talk like, oh I slaved over,
I created the cheese from nothing.

Speaker 4 (48:45):
I'm blown away right now, you're gonna make wine cheese
out of velveta. This is crazy. Yeah, wine, that sounds amazing. Actually,
that's really See. I've made lots of dips. I used
to have a Super Bowl dip with Velvita. It's cream cheese,
velvet to equal parts rotel. You know what rotael is?

Speaker 1 (49:02):
Yeah, those tomatoes.

Speaker 4 (49:03):
Right, you can thing. You get a little spicy rotel,
throw it in there, get yourself a can of Hormel chili. Right,
you put this whole thing in the crock pot, turn
it on, mix it up, keep it on low. Get
a bag of big chips, free doo's, whatever you want
to do, put it on the side. Everybody dips. You'll
love and hate me for it.

Speaker 1 (49:19):
I think it sounds great. I love so good. But
it's those rotel tomatoes are such a such as such like.

Speaker 4 (49:24):
A g move. Oh rotel is delicious.

Speaker 1 (49:26):
They just need to be seasoned pretty bad. They have
no one you sauce on there?

Speaker 4 (49:29):
Good.

Speaker 5 (49:30):
Yeah, they're not very season there.

Speaker 6 (49:32):
It's got like a I mean, the product itself is great,
but yeah, lax, like what season upp Let's do sound
different here?

Speaker 1 (49:39):
Yeah, add something to it for goodness sake and make
people know you love them.

Speaker 7 (49:42):
You know.

Speaker 4 (49:43):
Yeah, that's good, that's good.

Speaker 1 (49:44):
What else you got, Jeff, you give us no one.
This is a fun game, all right, Uh all right.
I don't know if anyone should be buzzing.

Speaker 4 (49:51):
Ahead potted meat. You know, potted meat. It's like you know,
and I'm not talking to Vienna sauce. I'm talking potted meat.
There's a difference you get in a can.

Speaker 1 (50:03):
My mom used to get it meat spread. We would
make a potted meat sandwich on white bread. She would
put spread it on white bread with mayonnaise, salt, and pepper,
and that was that was lunch sandwich.

Speaker 4 (50:13):
Potted meat might pop up, did it with a spicy
like a you know, a German mustard on bread sometimes
on rye.

Speaker 1 (50:20):
Essentially it's like a pate. It's like a it's like
a say, non formed baloney, you know.

Speaker 4 (50:27):
Yeah, it's a weird spreadable balloon.

Speaker 5 (50:31):
It's spreadable baloney.

Speaker 1 (50:33):
Oh yeah, timing in, he hit his buzzer, Yeah, he
hit his buzzer. I think this is a great one too.
We're gonna we're gonna fry this for sure. We're gonna
put this in plants some bread and we're gonna fry
the bread easy with this potted meat product on there.
We're gonna deep fry it, and then we're gonna add
a sauce to it on the outside of something made
with mayonnaise.

Speaker 4 (50:52):
For sure.

Speaker 1 (50:53):
It may even go stick with the whole lottle brow
thing and get some wishbone Italian dressing and mix it
with mayonnaise, and we're gonna call it our iron dip.
Oh four hour potted meat Aaron Genie potted meat, pocket meat,
pocket potted meat American? Wantan I like that? Yeah, that's

(51:16):
my plan. There, that's my plan.

Speaker 4 (51:18):
There.

Speaker 1 (51:18):
I got another one too, but no, let's go with
that one. All right, Kyle, what do you got brother?

Speaker 5 (51:21):
All right, I'm going potted meat.

Speaker 6 (51:23):
I gotta make a potted meat ball all your all
your usual meatball suspects.

Speaker 5 (51:30):
For the for the bread, I'm gonna use some old
dried garlic.

Speaker 6 (51:34):
Bread, so I'm gonna have that in there. We're gonna
do the meatballs. We're just gonna fry him in some
We're gonna fry them in some olive oil. But then
I'm gonna make some homemade spaghettios with the with the
ring the hoop pasta homemade spaghettio. So we're making a
homemade spaghettios and potted meatballs.

Speaker 4 (51:53):
And I think.

Speaker 5 (51:55):
I think we're going we're going vodka sauce. We're doing
a vodka his sauce. It's had a whole thing together
this yeah, plate it.

Speaker 6 (52:04):
Up through a little sprig of parsley in the middle.
Homemade spaghettio and potted meat meatballs.

Speaker 4 (52:10):
I love it. I love it. That's great.

Speaker 1 (52:11):
And you know what I'm gonna I'm gonna tag that.
You're gonna serve that, and I got a cocktail for
you for with it. We're gonna cockta meat. We're gonna
a cocktail this potted meat.

Speaker 4 (52:18):
You ready, go ahead, go ahead, go ahead, go ahead.

Speaker 1 (52:20):
We're gonna have the potted meat old fashioned. Right, I'm
gonna take I'm gonna take the up stamp.

Speaker 4 (52:25):
Stay with me. Don't worry, baby bird. I'm gonna feed
you all right.

Speaker 1 (52:28):
I'm gonna take some of the a few of these
baby meatballs that he's made. Some leftover is a piece
of he didn't like very much. I'm gonna freeze them
in the big ice cubes. Right, So inside of a
beautiful clear ice cube beer is a potted meatball inside
of it.

Speaker 4 (52:39):
Oh, in the center of the cube.

Speaker 1 (52:41):
Correct, Oh my gosh, We're gonna take a little bourbon.
We're gonna, you know, add our cherries to it. We're
gonna add a little bit of our bitterers to it.
We're gonna add some of our sugar to it. We're
also going to add two tablespoons, Jeffy, two tablespoons of
beef broth, and then we're gonna add our bourbon and
mix it up. Put over the ice cube that has
the the potted meatball meating it, and that goes with

(53:02):
this dish. I'll bet it's good.

Speaker 4 (53:06):
That sounds amazing.

Speaker 1 (53:08):
I bet it's good. And the whole time you look
at this potted meat floating in your drink.

Speaker 6 (53:12):
Yeah, yeah, you drink faster because you don't want that
meat tot into it. That's how you get people to
drink at the bar, to put a little meat, a
little meatball ice cube in their drinks.

Speaker 4 (53:22):
That's right.

Speaker 1 (53:23):
Listen, listen, you don't want to eat that cold trust me.
Just hurry up and drink it and then we'll get
rid of each other.

Speaker 4 (53:28):
Yeah, I love it.

Speaker 1 (53:30):
I think it's a good idea. Jeffy, Oh no, I
love it.

Speaker 4 (53:33):
I would with this for me I feel like I
want to turn it into Like I want to take
the potted meat and I'm gonna blend it with a
little bit of cream, and then I'm gonna cook it,
and then I'm gonna shave some truffle into it, and
I'm gonna use it as a sauce on you know,
a piece of steak or you know, other side of something.

(53:53):
Maybe I'll throw a little tortellini in it and like
a potted meat cream sauce. We should do.

Speaker 1 (53:57):
Another episode of this show where we have doing a
studio a live show and have Kyle Commerce and some
other people come and we just get a bunch of
these products, potted meat, canned chicken, bread in a can,
and just we taste them on aaron, talk about them.

Speaker 4 (54:10):
Bread and a can. Is that a thing? Bread in
a can? Yeah? Yeah, yeah, you can get bread and
it's around.

Speaker 5 (54:16):
If you're brav enough.

Speaker 4 (54:17):
Yeah, that's gotta be a T shirt. Can you get
that at Death by Mayonnaise?

Speaker 5 (54:23):
Yeah yeah, give me ten minutes.

Speaker 1 (54:28):
Yeah, it's uh, it'd be a fun show all these
things and just people have to taste.

Speaker 4 (54:32):
Them, dude. Yeah yeah, yeah, super super fun. And the
thing about all these things we're talking about is they're
super accessible. You can get this at any grocery store. Yeah,
you can get it at most seven eleven's. I mean,
I feel like a lot of these types of foods,
they're just around, you know.

Speaker 1 (54:51):
No doubt you're checking out Plum left Foods out right
on w I see the voice of Connecticut chef Plump
Chef Jeffy. We're joined today by the Vulgar Chef. We're
talking all about these wonder full, low brow sort of foods.
So of these dishes that are kind of like, you know,
may seem a little gross, but Jeffy's throwing in Madison.
We're trying to figure out ways to upscale them or
do something different with them, as opposed to just eating
them as we're supposed to be eat. Jeffy, what else

(55:12):
you got for us?

Speaker 5 (55:13):
I have?

Speaker 4 (55:15):
Uh h, I think there's this Krusty's pancake mix. Just
add water, okay, bis quick? Uh yeah, I guess it's
just it's on this list here, Crusty's Pancake. I used
to love this stuff because it's just add water. You
don't have to add eggs to do nothing. It's just
like water and this and if you can get a

(55:36):
little imitation maple syrup for any nine sense, you could
always have breakfast. It's amazing.

Speaker 1 (55:43):
I guess that's true too. I'm not as familiar. I
know Bisquick very well, but I don't know I remember
this one very well. With bis Quick, we used to
buy we come out, okay, the biscuick would as a
kid would come in like a plastic container and you
had a line. It was like half full and had
a line on. Yeah, yeah, klados, he's doing the emotion.
You fill it with water to the line and then
you shake it up and it's ready to go and
use port out of the thing. It was the best
thing ever. That's a fancy quick Yeah, no doubt about it.

(56:07):
I'm taking the Krusties, Jeffy, and I'm going to simply
use it as a breading for anything I can find.
Right Mainly, what I'll probably do here is get some
of those little minute steaks from the grocery store that
you can get three in a pack.

Speaker 4 (56:18):
They're really thin.

Speaker 1 (56:19):
They cost like you know, six bucks or something like that,
five bucks or whatever, and I'm going to dip them
in this batter. I'm gonna fry the steaks in this batter,
and it's going to be pancakes and steak.

Speaker 4 (56:29):
Pancakes steak I'm in, which is great?

Speaker 1 (56:34):
Or ketchup ketchup with butter.

Speaker 4 (56:39):
Mayonnaise. You always go mayonnaise.

Speaker 1 (56:41):
I feel like, yeah, but ketchup with butter, and then
you can, like we want to get really crazy, we
can start to we can bring the butter room temperature
with the ketchup into it all together, so it kind
of like comes together. Then you can roll it back
out and make a compound butter. A ketchup compound butter
on top of this steak would be delicious.

Speaker 4 (56:57):
That's that sounds fun.

Speaker 1 (56:59):
Yeah, it's a move right there. Compound butter. Chef Kyle
is a you know, I'm not sure if you're familiar,
you probably are, but it's a butter with things that it.
You whip it together, then you roll it up back
up and get it cold against you can slice it
a little like coins and put it on top of stuff. Yeah,
That's what I'm doing with it.

Speaker 4 (57:13):
Boom h.

Speaker 5 (57:15):
All right, I think I'm going all right, crust these
pancake batter. We're gonna go.

Speaker 6 (57:19):
We're gonna make a breakfast sandwich. Simple breakfast sandwich. We're
just gonna bread some spam with the pancake batter. We're
gonna make a nice little batter, fry the spam, going
on to everything bagel with the spam, two eggs over easy,
a little ketchup, little maple syrup. I think we'll throw
some pickled red onions on there, you know, just to

(57:42):
really just really liven things up, that.

Speaker 1 (57:45):
Get that tartness to it.

Speaker 2 (57:46):
Yeah.

Speaker 1 (57:47):
Yeah, I might even want to wrap that the slices
of spam, wrap them and bacon and into it.

Speaker 5 (57:52):
Wrap them bacon, fry them a little bit, and then
batter them and fry them.

Speaker 4 (57:55):
Yeah.

Speaker 3 (57:56):
I like that.

Speaker 1 (57:57):
Give a little smear of potted meat proct on top
of it before you batter.

Speaker 5 (58:00):
A little here, a little pot of meat cream cheese.

Speaker 4 (58:03):
Yeah.

Speaker 1 (58:04):
They now we're talking. This is this is going a
different levels now, Jeff.

Speaker 4 (58:07):
I'm digging it. I'm digging it. This is like all
all good things, is it?

Speaker 1 (58:12):
Because I'm not sure how good any of this is,
but we're gonna give it a go.

Speaker 4 (58:16):
All good things. I mean, I mean we're starting with
just pancake mix, and you guys have taken it to
a whole new level. I mean, it's just add water
and eat pancakes. And you guys are we're going we're
going all out. You're right, I think. I mean for me,
I I don't know, uh, because it's just it's just
I mean, what else it's it's freaking me out because

(58:38):
it's just add.

Speaker 1 (58:38):
Water, you know, flour, baking powder, vanilla powder, yeah, sugar
like that, right, sugar, so horn starch, probably some sodium,
probably some uh, you know, leavining of some sort in there.

Speaker 4 (58:51):
I wonder if I wonder if I could uh make
a dough out of it and like try to make
up like a pasta pasta. Yeah, what if you made
a pizza dough out of it or a pizza dough?
Like if I could add some yeast, take that, add
a little, add a little, well.

Speaker 1 (59:07):
You doul't need the yeast because if it's if it's
if it's got gluten, then it stretches. It's fine, it's gonna,
you know, pancakes puff up. It's got the baking potter
in it.

Speaker 4 (59:13):
It worked, We'd give it a little sixty percent hydration
rate by weight, then we'd let it sit. We'd needed
a bunch of times to get the gluten activated, let
it sit and rest a little bit, stretch it into
a pie, and then because it's crusties, I guess I
would go ahead and make a fancy breakfast pie where

(59:35):
you know, I would like take some bacon slices, real
thin ones, and I'd lay them all across the whole thing,
and I'd part cook it a little bit with the
bacon slices. Then I'd pull it back out, and then
I crack a couple of eggs on it and throw
them back in for a little bit, spin it a
few times, and when it comes back out, I top
it with a little bit of hot sauce, some slice scallions.

Speaker 1 (59:55):
Finish it lucky charms.

Speaker 4 (59:56):
Yeah, yeah, yeah, part of the crust. Yeah, Apple Jackson,
what let's go?

Speaker 1 (01:00:04):
And then you can said they would always say the
commercial is part of this complete breakfast. Like I didn't
say that. It was like it just said it would
be beautiful, healthy breakfast plus this bowl of sugar cereal
and it'd be like part of this complete breakfast. Well, yes,
anything we put down is going to be part of
this complete breakfast. It doesn't say anything, it's just as
part of this. It's part of this. If you look
at this picture, this is part of this.

Speaker 4 (01:00:24):
Well, it's words. I love it.

Speaker 1 (01:00:29):
The crusties pie. I mean that's good.

Speaker 4 (01:00:31):
I think that.

Speaker 5 (01:00:31):
Yeah, doing so a little different. It's so easy to
like see something. I'm like, can you can make a
batter with it?

Speaker 7 (01:00:36):
You know?

Speaker 4 (01:00:37):
Yeah?

Speaker 5 (01:00:37):
Turn into a dot, turn into a pasta.

Speaker 1 (01:00:40):
That sounds great. We do all these things, all right, Jeffy,
what else you got? You're driving the bus here, but
you gotta keep so.

Speaker 4 (01:00:47):
I think you guys never heard of a shoe fly pie.

Speaker 1 (01:00:52):
I feel like, yeah, look, it's a Southern thing, isn't it.

Speaker 4 (01:00:55):
Yeah, I mean I never I don't really know what
it is. But they say that's low brow. It's it's
a rich molasses pie. But I believe it's a pie.
It's probably just molasses eggs.

Speaker 1 (01:01:06):
I think of it as like a pecan pile without
the pecans.

Speaker 4 (01:01:08):
Oh that makes sense.

Speaker 1 (01:01:10):
So it's like very sugary, very much so, very much so,
and it's done with you little egg and molasses. And
it comes from I think one of the I may
not be totally right about this, but I feel like
when I was a kid, they call it shoe fly
because of so much sugar, that the flies will be
attracted to it and they with shoe flies.

Speaker 4 (01:01:27):
I'm serious. That makes that makes absolute sense.

Speaker 1 (01:01:31):
I think that's something to do with the pie is
open structure. Yeah, according to the Internet, that makes that
makes sense. Yeah, it's a wet bottom pie.

Speaker 5 (01:01:41):
M That was my nickname in high school.

Speaker 4 (01:01:44):
I'm glad you said it because I was thinking it.

Speaker 1 (01:01:46):
We were all thinking it, you know.

Speaker 4 (01:01:51):
For listen.

Speaker 1 (01:01:52):
I think when you get something like this, you don't
know what to.

Speaker 4 (01:01:53):
Do with it.

Speaker 1 (01:01:54):
The obvious easy answer for me, especially if I was
doing one of those competition TV shows or something and
I had a shoe pie. What am I going to
do with it? The first thing I think immediately is
can I fry it?

Speaker 5 (01:02:05):
Yeah?

Speaker 1 (01:02:05):
Can I fry it? Can I make a fritter out
of it and fry it?

Speaker 4 (01:02:08):
You know?

Speaker 1 (01:02:08):
Just can I cut a chunk of it, smosh it
into a ball, bread it up, and deep fry it
and then put it powdered sugar in some kind of
sauce on it, you know, Boom, shoe fly whatever, boom done.
My second thought is always can I make a sauce
out of it? What if I just throw it in
a blender. Can I blend it up and make something
else out of it?

Speaker 4 (01:02:23):
Right?

Speaker 1 (01:02:24):
So I think my first thought this is going to
be can I ball it up, deep fry it, and
make some kind of like little I don't want to
say dumpling, but some kind of like little crunchy bite.
I go a little the donut situation or something the
top of some sort of sauce, you know that that
maybe put little simple syrup on it, you know, so.

Speaker 4 (01:02:41):
Like ball it and freeze it and then bread it somehow,
and then then yeah, I would try it first. I
would try to see if how well it holds together,
if I to ice cream or something? Right?

Speaker 1 (01:02:50):
Right, I deep fried mountain do one time. By the way,
we tell you that, no, I did deep fried mountain
dew one time. I was testing it for a pop
up dinner. I froze mountain dew into cubes and then
I was a little jello. Yeah, and then it was frozen.
And then I bredded it up and I had a
really hot fry. It was like a four twenty five
or something like that, and I dropped it in like
you would fried ice cream, and it left it in

(01:03:11):
there for about four seconds five seconds came out crispy
on the outside, but it's still super cold on the inside.
But it wasn't really like you could crunch it or anything.

Speaker 4 (01:03:18):
It was weird.

Speaker 5 (01:03:19):
Yeah, that's how you do ketchup too, is it really? Yeah,
little jello, you freeze it.

Speaker 6 (01:03:24):
Yeah, you fry it high for you know, five to
ten seconds, and then yeah, you have deep fried ketchup.

Speaker 4 (01:03:33):
That's awesome.

Speaker 1 (01:03:35):
My shoe fi piekle, what are you gonna do with it?

Speaker 5 (01:03:37):
I think I'm one of the same.

Speaker 6 (01:03:38):
I gotta make like a fritter. I gotta make like
a little hushpuppy or something. Yeah, but I want the
shoe fly pie to be like the center of.

Speaker 5 (01:03:49):
The popper. So you know, I want to batter.

Speaker 6 (01:03:52):
Like Jeff said, Yeah, I don't take the shoe fly
pie like a ball of it, freeze it and then
maybe coat it with another thick battery.

Speaker 5 (01:04:00):
Be a Crusty's pancake batter.

Speaker 1 (01:04:01):
Oh, there we go, there we go, you know.

Speaker 6 (01:04:03):
And so you're you got the nice the nice puffy
outside on it, you got the warm shoe fly pie
in the middle. I'm going that or I'm thinking, you know,
like a dumpling, you know, just in a dumpling and
make like a dessert dumpling with some you know, powdered sugar,
cinnamon sugar, a nice little ganache on there.

Speaker 1 (01:04:24):
I feel like if you all eat to many of
these are all gonna be making dumplings.

Speaker 4 (01:04:27):
Yeah.

Speaker 5 (01:04:28):
Yeah, this is a recipe for dumplings.

Speaker 4 (01:04:30):
Dude.

Speaker 1 (01:04:33):
It sounds gross but kind of good too.

Speaker 4 (01:04:35):
Yeah.

Speaker 1 (01:04:35):
Yeah, that's that's what I would do, all right, Chef Jeffy,
you got thirty seconds, go for it. What are you making?

Speaker 4 (01:04:41):
I think I would go a totally different route, and
I would I would try to like scoop the the
I would try to do something with bacon or something.
I feel like I want to use that shoeply that
shoe fly filling, and I'm going to try to candy
something with it, like but like pork, Like maybe I
want to, like somehow maybe make some burnt ends with it,
you know, use that break it down with a little vinegar,

(01:05:02):
put it with some burnt ends and make.

Speaker 1 (01:05:04):
I don't hate that idea either.

Speaker 4 (01:05:06):
Try candy some pork with the shoefly makes like shoefly pork.
I don't know if that is the thing, but it
sounds like it could be.

Speaker 1 (01:05:12):
Candied shoe fly pork.

Speaker 4 (01:05:13):
I love it all right.

Speaker 1 (01:05:14):
Hey, sounds like fun to me. You're checking out plumba
Foods right here on the Voice of Connecticut WYCC. We
appreciate you guys listening. Our guest is the Vulgar Chef
Jeffy're working to find information about him.

Speaker 4 (01:05:23):
You can find it at the Vulgar Chef at the
Volgar chef dot com. Uh, look out for the Glizzy tour.
And then when you want to get his merch you
got to go Death Buy Mayonnaise. There it is.

Speaker 1 (01:05:33):
And you want to get some great ideas for dinner,
and I go check out his Instagram. Trust me, it's
gonna be some fantastic ideas. Oh dude, stay right there, friends,
we come back. We're gonna keep talking a little bit more.
One more break before we take us to show home
with this crazy food. You're checking out Plumber Foods there
right there. We'll be right back. Blum Love Foods right

(01:06:12):
here on WYS see the Voice of Connecticut. It's your boys,
Chef Plumb and Chef Jeffy hanging out with you here
on a Sunday, a Saturday, excuse me, on a Saturday, Jeff,
I'm speeding up the weekend. I don't want to do that.

Speaker 4 (01:06:22):
Yeah, please don't do that. I'll tell you what.

Speaker 1 (01:06:24):
I'm not sure what your plans are tonight, friends, but
go out to the restaurants. Go support our wonderful industry
here in the state. We have some amazing restaurants towards
some amazing restaurants. Go out there and eat. Go find
some delicious to eat and send me an Instagram about it,
send me a DM about it, tag me in it,
let's see some pictures. We'll share it, and we want
to see it. Support these restaurants, support these people. We
love them, and we have some of the best food
in the state. We're joined today by the Vulgar Chef, legendary,

(01:06:48):
legendary social media icon and self made Chef. I mean,
do we even say chef is a real thing? I mean,
because you know real chefs now, like you live in
that world.

Speaker 4 (01:06:58):
Yeah.

Speaker 6 (01:06:59):
Yeah, it's just a funny little you know name that
we came up with for the brand. But people ask
me about time, They're like, are you a chef? I'm
just like, no, dude, I just I cook at my house.

Speaker 1 (01:07:09):
Right right right, But just don't use the term home chef.
God that makes me crazy.

Speaker 6 (01:07:13):
Yeah, yeah, I would never Yeah, I would never even
think about talent saying to someone like, yeah, I'm chef, dude.

Speaker 1 (01:07:19):
I've seen every episode of Er three times.

Speaker 4 (01:07:22):
Yeah.

Speaker 1 (01:07:23):
I still think I could probably be a doctor, but
I'm not. I don't call myself a home doctor.

Speaker 4 (01:07:27):
Yeah.

Speaker 5 (01:07:27):
Yeah, I'm an r N out of the house.

Speaker 1 (01:07:29):
That's right, that's right, that was right. I can I
can do it, can make it. I do feel confident
that I can deliver a baby, perform several different plastic surgeries.
I could do a tricky odd me if I had to,
I could definitely reset bones. I feel confident in that
sort of stuff. Side from basic first aid and you know,
taking a good taking a good history on somebody, like,
if I'm the only choice you've got medically, you're probably

(01:07:49):
gonna be Okay, you mentioned deformities, but you're probably gonna
make it. You're gonna come out on the other side,
right right, right, You're gonna come out on the other side,
for sure. Calls hit his buzzer.

Speaker 4 (01:08:00):
We can the positivity. The positivity is what we carry
people through.

Speaker 1 (01:08:04):
Yeah, I think so.

Speaker 4 (01:08:05):
You would look them right in the eye and be like, listen,
what I'm gonna have to do is pull really hard
on your leg to reset it. But you're gonna live
and everything's gonna be okay. Then I would just do it.

Speaker 1 (01:08:12):
I wouldn't even count. I'm just are you ready? Yeah,
And they would be like, plum fixed me. Yeah, yeah,
Well you know I have that that aura. I can
make you think that I can.

Speaker 4 (01:08:25):
I can. I can do that to you.

Speaker 1 (01:08:26):
I'm like, I'm like, I'm like the.

Speaker 7 (01:08:29):
Yeah.

Speaker 1 (01:08:30):
Yeah, I'm like Voldemort the medical medium.

Speaker 4 (01:08:33):
That's not a thing, Voldemort the medical medium. Yeah.

Speaker 1 (01:08:37):
I mixed a bunch of things up. I mixed a
bunch of things up there. I'm into it, all right.
We've been talking all about some of this low brow
food and trashy food. In the past segment, we talked
about some of these dishes that are you know, potted meat,
things like that, and things you could do to them
to kind of maybe turn them up a level or
take it to a different notch or something like that.
But I thought it would be interesting but to end
this show to use this last segment here and talk

(01:09:00):
about we touched on some fast food places in the
front part of the show, but and if you miss
any part of the show, you can, of course of
the podcast anywhere you get your digital audio from. You
can go check it out on iTunes, Spotify, wherever you
can get it. Jeff, the show's everywhere, everywhere, And of
course you can follow me at Chef on his world
Plum on Instagram, and of course at four King Chef
on Instagram as well, and of course at plumb Love Foods.

(01:09:21):
And while we're at it, at the Vulgar Chef. All right, friends,
housekeeping is done. So I found a list here and
AI helped me find it as well.

Speaker 4 (01:09:29):
Thank you of.

Speaker 1 (01:09:32):
The trashiest. You know, it's a subjective term. AI wants
to clarify fast food chains in America, right, and this
is based off of customer reviews and various studies, you know,
and they're frequently these places are frequently criticized for food quality, cleanliness,
and service.

Speaker 4 (01:09:50):
All right.

Speaker 1 (01:09:51):
First of all, here is Taco Johns. You guys are
no Taco John's. It's like a low brown Taco.

Speaker 5 (01:09:55):
Belle years ago.

Speaker 4 (01:09:56):
I had it.

Speaker 5 (01:09:57):
I mean, see why it's on the list.

Speaker 1 (01:10:00):
It says, while a major player, sorry, I says. The
chain has consistently been ranked as the worst in terms
of overall customer reviews, often due to food quality and
service issues. You know, I don't think of Taco John's.
I think it's more of a Midwestern thing.

Speaker 4 (01:10:15):
Maybe m h.

Speaker 1 (01:10:16):
I don't see them much around here, or maybe upstate
New York. Do you have them up there?

Speaker 4 (01:10:19):
Jeff? Never heard of it in my life. All right?

Speaker 1 (01:10:21):
Well, number two one of the well, you guys have
been to one? You've ever been to one? Jeff and Kyle?
You've been to one?

Speaker 5 (01:10:26):
Yeah, years and years ago?

Speaker 4 (01:10:28):
All right?

Speaker 1 (01:10:30):
Of course, next one, this is McDonald's. I find this
to be maybe almost a little unfair because there's so
many restaurants. They're not a wise gold tooth man once
told me plumb, they can't all be good. And that's
how I feel about something like McDonald's, Like you have
some great ones and you have some bad ones here right, agreed?

Speaker 4 (01:10:45):
Yeah, there are there are some great McDonald's out there.
I've been to some very nice McDonald's. Yeah.

Speaker 1 (01:10:50):
Well, and it talks about here hygiene issues and food quality.
But listen, I mean if you go to McDonald's and
you know some crazy, weird little town you know, and
and and you know on the border of Canada, where
no one ever goes like, it's not gonna be great,
it's not gonna be saying.

Speaker 4 (01:11:04):
Scariest McDonald's hands down, roadside McDonald's, like the ones in
the travel places. In the travel places. Oh yeah, yeah,
that is really really crazy. Yeah, those places are crazy.
I don't know, Kyle, you've been seeing McDonald's. You think

(01:11:24):
it's just disgusting.

Speaker 5 (01:11:26):
I've been to some.

Speaker 6 (01:11:28):
Yeah, dude, I've been to some m McDonald's posts Hurricane Katrina.

Speaker 5 (01:11:33):
Oh yeah, down, like you know, just crazy McDonald's. But
I've been with some nice ones too.

Speaker 4 (01:11:41):
What's your what's your order? When you go?

Speaker 1 (01:11:43):
If you go to McDonald you have to go to
McDonald's other choice?

Speaker 4 (01:11:45):
What's your order?

Speaker 6 (01:11:46):
I the chokehold that just a double cheeseburger with extra
pickles and onions has on me.

Speaker 5 (01:11:53):
Wow, that is like and when I get that craving,
it needs to be satis.

Speaker 1 (01:12:00):
Here's another thing that we could meatball. We can get
a bunch of McDonald's cheeseburgers, chop them up, make them
the meatballs, and have McDonalds churg Yeah.

Speaker 5 (01:12:06):
I would love that.

Speaker 6 (01:12:07):
Yeah, but double cheeseberg, extra pickles, extra onions. If they
messed that up, we're.

Speaker 5 (01:12:12):
Gonna have a problem.

Speaker 1 (01:12:13):
Okay, all right, we don't want an problems.

Speaker 4 (01:12:14):
Jeffy.

Speaker 1 (01:12:14):
What about you when you have to go to McDonald's.

Speaker 4 (01:12:16):
What are you getting? I love a plain cheeseburger and
I love a twenty piece McNugget.

Speaker 1 (01:12:20):
Mm hmm, yep, yep.

Speaker 4 (01:12:22):
And you know if you get the hot mustard.

Speaker 1 (01:12:24):
Oh, that's one of the things that nobody else does anymore.
The hot mustard that McDonald's is the move. That's the
good stuff.

Speaker 4 (01:12:29):
Hot mustard, twenty piece and then one cheeseburger m and
if I'm really feeling splurgey and the shake machines work,
and I'll slap down the old vanilla.

Speaker 1 (01:12:39):
If it's working.

Speaker 4 (01:12:39):
That's right by the way.

Speaker 1 (01:12:42):
The hot mustard. How upset are you when you get
your twenty pece nuge and they gave you one little
thing of hot mustard?

Speaker 4 (01:12:46):
Oh no, I clarify immediately. I'm a g.

Speaker 5 (01:12:50):
You're checking the bag before you exactly.

Speaker 4 (01:12:54):
That's important. Ketchup and mustard. You're on the road too.
You don't want to have to double back. Come on,
don't make you get out of the car.

Speaker 1 (01:13:00):
I just recently saw on I wish I had the
article in front of me. It's hilarious. It was on
like it was New York Times or Post. It was
something I don't know where it was. I saw on
Yahoo and I click didn't looked at it. It was
this place in like you know, Minnesota or something where
like these four fast food restaurants are like in the
same little like area, like with the blocks, like a
Burger King, like a Sonic, Dairy Queen and McDonald's. Anyway,

(01:13:21):
and they kept like changing the signs out front to
make fun of the other restaurants, Like they all kept
changing their signs, and like at one point they were like,
you know, Dairy Queen has shakes, but we have shakes too,
or something like that, our shakes are cooler. And then
Dairy Queen's message was like, I'm sure they're great. Never
had one. The machine never works. It was hilarious all
the messages that were popping up, and it was such

(01:13:41):
a funny. I'm like, that's amazing, that's so fun. On
the list here too, is one a chain that I
am am a shamed to say that as a kid,
my mom would say that we were going out to
dinner for this particular food chain, Long John Silver's the
fast food seafood. I mean this, it's one of those
things I feel like should not be fast food and

(01:14:02):
that seafood Jeffy.

Speaker 4 (01:14:04):
Yeah, you know something about a fried clams trip sandwich
though from like a Long John Silvers.

Speaker 6 (01:14:11):
No, yeah, that's one I can't do, dude, I just can't.
I can't get behind the Long John silfs js.

Speaker 5 (01:14:21):
I just can't do it.

Speaker 4 (01:14:22):
I put myself in some terrible situations.

Speaker 5 (01:14:25):
Yeah, you have to be in a terrible situation to
go there.

Speaker 4 (01:14:27):
No, man, I just I go on freely. I'm one
of those guys. I smell I smell shrimp frying, and
I'm like, I pop right up, you know, I like
my head just some all of a sudden, I'm like, what,
that's hilarious, it says here.

Speaker 1 (01:14:39):
The seafood chain has faced criticism for food quality, with
customers often calling it horrible. This is this is a
robotic type. This for us too. Here's another one. Churches
Churches Texas Chicken. Well not as widely available as the
other chains, Churches Texas Chicken also has received local ratings,
particularly for food quality. I mean, was this church's chicken

(01:15:00):
and then somebody assued them says that now we're churches
Texas Chicken. I love the other story behind this year.

Speaker 4 (01:15:04):
What is this?

Speaker 1 (01:15:06):
What do we call it that?

Speaker 4 (01:15:07):
I don't know.

Speaker 1 (01:15:07):
I've never been in one of these call of you.

Speaker 4 (01:15:09):
Yeah, have you really?

Speaker 1 (01:15:11):
Yeah?

Speaker 4 (01:15:12):
I don't know.

Speaker 1 (01:15:12):
If it's church's Chicken, it might be churches. I think
it's different.

Speaker 5 (01:15:15):
Is it different? They can't be.

Speaker 4 (01:15:18):
I was gonna say I've been doing churches.

Speaker 1 (01:15:21):
Yeah, I've been to a churches. I've never been to
church's Texas Chicken. I don't know. Yeah, a fast food
chicken is a hard thing for me. If you're gonna
do it, you might as well do KFC. I mean
just the tried and tried and true or Popeyes. Popeyes
is a great job, but they did it more New
Orleans style.

Speaker 4 (01:15:34):
You know.

Speaker 1 (01:15:35):
I'm down with some Popeyes, though, Yeah, I'm not sure.
What about you, Coff? You have to pick fried chicken
fast food?

Speaker 5 (01:15:41):
What are you doing fried chicken fast food? I'm a
big Wendy's Fried Chicken sandwich.

Speaker 1 (01:15:46):
That's a winner.

Speaker 5 (01:15:46):
Love me a Wendy's Fried chicken sandwich.

Speaker 6 (01:15:49):
And you guys got a good one that in Connecticut
that I love is is Haven Hot Chicken.

Speaker 1 (01:15:54):
Oh what a great spot, dude.

Speaker 6 (01:15:56):
That is like and I haven't had one a little while.
There was a why there was a time where I
was like, I was doing like two to three of.

Speaker 5 (01:16:01):
Them a week.

Speaker 1 (01:16:02):
Are you serious?

Speaker 4 (01:16:03):
Yeah? That's good stuff.

Speaker 5 (01:16:05):
Yeah, they it was deadly.

Speaker 1 (01:16:07):
That's good stuff. I also want to list here as
a place called Del Taco. A lot of taco places
that people don't like them. Dellaco, de'll Taco solid and
you had a good experience? Huh.

Speaker 5 (01:16:17):
Del Taco is solid. They're out West, it says here.

Speaker 1 (01:16:24):
It's consistently rated the worst fast food chain, often complaining
about food quality and cleanliness.

Speaker 6 (01:16:31):
Hmmm, I mean, I mean it's it's it's similar. It's
similar to Taco Bell.

Speaker 5 (01:16:37):
Right, Yeah, I forgot about Del Taco, Del Taco solid, all.

Speaker 1 (01:16:42):
Right, all right, we'll take a solid Del Taco. I
want you, Jeffy, you ever had one?

Speaker 4 (01:16:48):
I don't know, never even heard of it. Dell Taco, Nope,
I've had Taco Bell. I've had Mo's.

Speaker 1 (01:16:56):
Mos I remember most welcome to Mos Moses most. But
I think like those like Mo's and Chipotle are stepped
up from talking about at least are supposed to be right.

Speaker 5 (01:17:05):
They make it. They want to make you feel like that.

Speaker 4 (01:17:08):
Yeah, listen, Chipolte, Chipotle, Cubodo, Cuboda, all those places. They're
they're amazing, all right, anytime I see it, I'll go
Chipotle over almost anything else when I'm on like a
road trip if I see it.

Speaker 1 (01:17:26):
On this list as well. Surprisingly, it's subway. Subway has
been criticized for its lack of freshness and healthy options,
with some customers expressing concerns about the ingredients. You know,
I used to try to go and get my sandwich
from Subway into a wrap, and sometimes some of their
wraps have more calories than the bread. It's true, Subway
is their food is not good, highly highly high calorie food.

Speaker 5 (01:17:49):
Yeah, I feel like Subway used to be the spot,
like twenty years ago. It's like it was kind of
a it was. It was a solid spot for a sandwich.

Speaker 6 (01:17:58):
Yeah, you know where you're get and you're gonna you
hat a little urban cheese bread.

Speaker 5 (01:18:03):
You know, the Subway BMT or whatever.

Speaker 1 (01:18:06):
Yeah, yeah, spicy BMT or whatever.

Speaker 5 (01:18:10):
So yeah, now it's just they got they've got an
out of control.

Speaker 4 (01:18:13):
Dude.

Speaker 5 (01:18:13):
They did us dirty with the five dollars foot long,
and no one ever looked back.

Speaker 1 (01:18:17):
It was they messed it all up. I'll tell you what,
I'm not even I'm even ashamed of it, you guys.
I was a Slubway Tunic guy. I loved it, and
then a couple of years ago the whole thing where
it was like, it's not.

Speaker 5 (01:18:24):
Even Yeah, yeah, it's the same stuff that's in yoga mats.

Speaker 4 (01:18:30):
Dude, I mean you think it would be healthy? Yeah, yeah,
I mean I love that tuna too, is delicious, and
the meat balls from there garbage, absolute garbage. But I'll
either I'll slam one down with some extra pepper rings
and uh, you know, double meat.

Speaker 5 (01:18:45):
You gotta go double meat.

Speaker 4 (01:18:46):
That's always double.

Speaker 6 (01:18:47):
Gotta go double meat. Oh man, to get the normal
amount of meat, you gotta go double.

Speaker 4 (01:18:52):
That's true. They do, they do.

Speaker 1 (01:18:53):
Yeah, they don't do a good job with that at all.
Also on the list, of course, is Burger can't gain
one of those. I think it's just so many of
them has to be on this list, you know, because
there's so many of them. But it says here similar
to McDonald's, Berger King receives low ratings of customers, often
complaining about everything else that we talked about on this list,
cleaning this, all that sort of stuff. Anyway, Uh, I
think Burger King is probably, in my opinion to step
up for McDonald's. Is that a weird way to look

(01:19:14):
at it? Like they actually like, you know, I think
it's actual burger you know, it's not like a soy
product with with ground beef.

Speaker 4 (01:19:21):
Debatable?

Speaker 1 (01:19:22):
Do you think so?

Speaker 4 (01:19:23):
It's debatable. I think they all make pink sline for
those places.

Speaker 1 (01:19:27):
All right, well we learned about that that ruined everything
that was mainly chicken.

Speaker 4 (01:19:31):
Yeah for me.

Speaker 5 (01:19:33):
For me, and Burger King and McDonald's are kind of
neck and neck.

Speaker 1 (01:19:36):
Okay, okay, but like the flame broiler, like a flame listen,
a whopper as far as superior to a big.

Speaker 5 (01:19:41):
Mac, I agree, I can agree on that.

Speaker 4 (01:19:43):
I'll get behind that. I get behind that. I also
think the BK fish is pretty good.

Speaker 1 (01:19:49):
You actually ordered that?

Speaker 4 (01:19:51):
Oh yeah, it goes the long John Silvers. Of course,
you're right. You don't go for the Pacific cod, the
fried Pacific cod, slice of American on that dog. I
can't believe Kyle won't go there. All the stuff I've
seen this guy slap in his gullet and he's not
gonna be with me and hang out and enjoy a

(01:20:12):
fish sandwich.

Speaker 5 (01:20:13):
Yeah, dude, you should. You should take the fact that
I don't go there and get the fish. It's a
very valid point the information for yourself.

Speaker 1 (01:20:22):
Wow, oh man, I didn't think anybody actually.

Speaker 4 (01:20:25):
Gave might be better, right, right, So I'm so tough.

Speaker 1 (01:20:31):
I think, I mean, I think they probably ring a
bell like bing we sold a fish sandwich.

Speaker 4 (01:20:38):
It's a little counter.

Speaker 1 (01:20:38):
It's on like seven.

Speaker 4 (01:20:41):
I can't believe you don't like a fish sandwich.

Speaker 5 (01:20:43):
Knock down a fish filet from McDonald's.

Speaker 1 (01:20:46):
That's kind of the same thing, I know, But I just.

Speaker 5 (01:20:49):
Feels a little it feels a little more honest in
it from me.

Speaker 4 (01:20:53):
What are you talking about? What are you talking about? Wow?
Oh way man, the BK fish sandwich is superior to
the McDonald's fish fult Really okay, I'm telling you.

Speaker 1 (01:21:06):
I mean, I feel like this is the whole thing
we should have inful on both these sandwiches.

Speaker 4 (01:21:09):
Listen, I'm ready. Next time I see Kyle, we're hitting
McDonald's together. We're gonna be a BK right, Like we're
gonna find one in times Square or something.

Speaker 6 (01:21:16):
Milling around mohegan Son at three am looking for Burger
king in McDonald's.

Speaker 1 (01:21:21):
Wow, I'm in. According to Meal Prepmanual dot Com, I
have ranking the trashiest chain restaurants in America and at
number eight, they've got Red Lobster. Now, when I was
a kid, Red Lobster was like, we're going out to dinner.
Like Red Lobster is going out to dinner?

Speaker 4 (01:21:34):
How dare you?

Speaker 1 (01:21:35):
That's what It's not me, It's just what it says here, Kyle,
are you a Lobster fan?

Speaker 4 (01:21:38):
Are you?

Speaker 1 (01:21:39):
Would you go?

Speaker 6 (01:21:40):
I will go now, I know only because I know
that they brought a gentleman in some years back to
sort of like rebrand Red Lobster, because I mean they
were finally for bankruptcy, they were going out of business,
and this dude came in and did like a whole
rebrand and the whole restructure of the whole company.

Speaker 5 (01:22:00):
Yeah, and turned it around.

Speaker 6 (01:22:02):
And I haven't been, I mean, I haven't been since
he's done this, but I would give it a I mean,
I would give it a shot. I know that was
like the original, like for people who couldn't get Lobster,
you know, in the middle in the middle of the
country like that was pumping out to a seafood dinner
and Red Lobster.

Speaker 1 (01:22:17):
Yeah, absolutely, and like I mean I remember the things like,
you know, the biscuits and cheddar biscuits and of course
the all you can eat fried shrimp. Yeah, Jeffy were
your Red Lobster guy?

Speaker 4 (01:22:28):
Oh man? Yeah, I mean, like you said, it was fancy,
like like Red Lobster was like after on Sunday, you know,
after Lobster going out tonight, Guys, we're going to Red Lobster.
Should to big biscuits.

Speaker 5 (01:22:42):
Oh yeah, someone won the lottery.

Speaker 4 (01:22:45):
We'd only go if it was like extra like free,
like you know, free all you can eat there before
or something like that. Yeah, kids eat before. Next one.

Speaker 1 (01:22:55):
Here is the cheesecake Factory, right You have ever seen
the cheesecake factory or been to one of those.

Speaker 4 (01:23:00):
Yeah?

Speaker 6 (01:23:00):
Yeah.

Speaker 5 (01:23:00):
The menu is as long as the Bible.

Speaker 1 (01:23:03):
Unbelievable, unbelievable place. I don't know, jeff How about you.

Speaker 4 (01:23:08):
Cheesecake Factory, Yeah I have. I've enjoyed it. She again,
I am a low brow person. That's what I've learned
through this entire episode is I actually make you happy. Chef. Yeah,
they make you happy. This is like I used to
get upset about Kyle's food, but I think I need
to embrace it more.

Speaker 1 (01:23:29):
I think everyone does.

Speaker 4 (01:23:31):
I'm hiding from myself, right, this is.

Speaker 1 (01:23:35):
I'm gonna pull the curtain back a little bit. When
you see a menu, I think the cheesecake factor is
a massive menu, right. The bigger the menu, you can
bet the more things are actually a frozen especially the
place like that. It's all frozen stuff and that's what
they roll with. And you know, listen, massive amounts of calories.
Just awful, awful, awful. I mean, I feel like the
menu is just you just order obesity on the menu.

(01:23:57):
Let me get a side of obesity with that and
I'll send it to you.

Speaker 4 (01:24:00):
Yeah, well so, and it's all ninety nine cents extra
or something, you know, like oh yeah, yeah, you know,
it was like nine plus you know, add the shrimp, right,
you know or whatever. I love that about it. You
do you like that?

Speaker 5 (01:24:12):
Well?

Speaker 4 (01:24:12):
I like a big menu.

Speaker 1 (01:24:13):
I like options all right. Apple Bee's is on here
as well. For me, I was a line coking apple
Bees years and years and years ago.

Speaker 4 (01:24:21):
Back in the day.

Speaker 1 (01:24:22):
I remember making those chicken wings deep frying and pull
them out and put that that that nuclear orange sauce
on it and and oh my gosh, it was crazy.
And I used to love the zesty chicken finger salad.

Speaker 4 (01:24:33):
That was my joint.

Speaker 6 (01:24:35):
Yeah, Fiesta lime chicken, the choke hold, the the shrimp
and Parmesan sirloin.

Speaker 5 (01:24:44):
No, he studied dude about that. Yeah, son about it.

Speaker 4 (01:24:49):
Just did it for me.

Speaker 5 (01:24:50):
But it slashin.

Speaker 1 (01:24:53):
Man, I'm gonna tell you, having a steak with some
grilled onions one of my favorite things in the world.
And I got that from Applebee's Apples with the Bourbon
Street steak and we were put on a sizzle platter
with those hot onions.

Speaker 5 (01:25:03):
Yeah.

Speaker 1 (01:25:04):
Oh, I'm gonna tell you it was.

Speaker 4 (01:25:05):
It was.

Speaker 1 (01:25:06):
It was where it was at back in the day, Jeffy,
I believe it.

Speaker 4 (01:25:09):
You know. Applebee's was one of the first places that
I got served like, you know, as like a teenager. Yeah,
and was like, hey, how you doing talking to some
nurse at the bar, ordered to Martini. Thought it was
being really cool. Couldn't finish it because it was disgusting,
Like it was like one of those I was like,
but I was like in there, like Yeah, that's a
real mustache.

Speaker 5 (01:25:29):
Yeah, your town got an Applebee's Zoo. Back in the day,
you were on the you were.

Speaker 4 (01:25:33):
On the come up.

Speaker 1 (01:25:34):
Oh yeah it was, it was. You were making it
happen for sure.

Speaker 5 (01:25:38):
It was only a matter of time before you had
a ninety nine across the street.

Speaker 4 (01:25:41):
Right.

Speaker 1 (01:25:43):
I want to just I want to correct a mistake
from the first segment of this program. We talked about
the bow Jangles being a buffet. I know we only
got about two minutes left ur in the program, but
I had a mistaken for I was thinking of I
was thinking of Golden Corral. Golden Corral, which is number
one on this list. By the way, Uh, discounted buffet
are is never a good thing. If it's a discount bufet,

(01:26:05):
not a good place to go eat. That's my humble opinion.
In my phrase, min was the Walmart of of restaurants.

Speaker 5 (01:26:13):
Well, I mean is a young man's game. Yea.

Speaker 1 (01:26:16):
They trademarked the phrase help yourself to happiness.

Speaker 4 (01:26:20):
I love this Chinese buffets. Old love these places.

Speaker 6 (01:26:26):
I loved the old Country buffet. I can't like the
problem is I can't eat. I can't eat buffet anymore.
I can't eat that for that length of time. No,
I can't eat that amount of food like I could
when I was. When you're in your twenties, it's like, yes,
I'm gonna go crush four, five.

Speaker 5 (01:26:42):
Six whole plates of just different, various foods. I can't
do it. I like if I went now and be like,
just bring show me the fruits.

Speaker 4 (01:26:50):
Just show me the fruit. Show show me the fruit.
He is the Vulgar Chef. Check him out on Instagram,
Jeff tell me I guess warning about at the Volga
Chef on Instagram at Vulgar Chef dot com. And Death
by Mayonnaise is where you're gonna get all those awesome merch.

Speaker 1 (01:27:06):
Get out there, get some merch. It's awesome.

Speaker 4 (01:27:09):
Kyle. We appreciate the hell out of you for joining us.

Speaker 1 (01:27:11):
Man, Thanks for taking the time and hanging out with
us and talking to some of these awful, awful things.

Speaker 6 (01:27:15):
Oh.

Speaker 5 (01:27:15):
Anytime, you guys know that you.

Speaker 1 (01:27:17):
Are the man for chef Jeffy, I'm chef Plum. Thanks
for checking out Plumb Food's right on w i c C.
The Voice of Connecticut.

Speaker 4 (01:27:22):
Friends.

Speaker 1 (01:27:22):
Remember food is the most important thing we have in life.
Everything important life revolves around food. Let's make sure we
get the time it deserves.

Speaker 4 (01:27:28):
We'll see you guys next week. I have a great
rest of your Saturday. Go out to dinner tonight. We'll
see you soon.

Speaker 3 (01:27:33):
Stream these spring

Speaker 4 (01:27:42):
Da