October 21, 2023 • 24 mins
Join me, Verbal Kink, as we kick off this episode with my first guest, Allie, better known as the vivacious u/Eartho2oAllie on Reddit. We embark on a unique gastronomic journey exploring mouthwatering dishes, while amusingly meandering through topical conversations on plant-based diets and lactose intolerance. Ever tried the tantalizingly creamy burrata cheese? We trace its journey from the humble Italian region of Andria, Puglia to becoming a beloved delicacy in food-loving Bay Area. From our inaugural taste of this divine dairy to it becoming a staple in our diets - we get personal about our cheese chronicles.
But it's not just food we're talking about here. We take a turn into the intriguing world of NSFW, with Allie sharing his experiences and insights from Reddit. We delve into the importance of online safety, self-expression, and maintaining personal authenticity in the face of societal pressures. So buckle up and get ready for a whirlwind ride where food, sex, kink, and oralism collide! Remember to follow the channel and leave us a review. And if you're curious, check out Allie's titillating NSFW content on Reddit. This is the Kinky Eater, promising a fun and fearless exploration of food and beyond!
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Verbal Kink (00:00):
Welcome to the Kinky Eater's first official
podcast episode.
I'm Verbal Kink and I'm excitedthat you're here with me.
This first episode is part oneof my time with my first guest,
ali or Earth to Ali on Reddit.
In this first part, ali and I goto a great restaurant in DC
talk about barata lactoseintolerance.
What is barata?
(00:21):
What is lactose intolerance?
If you have ever asked yourselfthose questions, keep listening
.
If you know about it, listenanyway.
My time with Ali was long soI've broken it up in a few
episodes.
We'll get more into the NSFWcontent in the next two Ali
episodes, so thank you inadvance for your patience, but I
hope you like this one.
(00:42):
This podcast has been a longtime coming.
I'm a big fan of food andoralism, which is the love of
sounds.
I do love myself a good mukbangand I do love myself some good
audio porn.
I've been making audios bothsafe for work and not safe for
work since 2018, and I loveeverything about it.
And guess what?
I've loved food since.
(01:04):
Well, since I can remembereating.
What a way to combine these twothings to host a show where me
and other adult content creators, especially in the erotic audio
space, talk about oralism andfood.
This is absolutely my happyplace, so thanks for being here.
Some of you may have heardepisode one of my AMA If you
(01:27):
haven't check it out, but in themeantime, here's a clip of me
and Ali during our laterconversations.
Allie (01:34):
I wrote a script.
It was bad.
Oh, you wrote a script, yeah,did you post it?
Verbal Kink (01:39):
Yeah, but you still haven't posted.
No, oh, you took it down.
Allie (01:43):
It's bad.
I'm embarrassed Okay.
Verbal Kink (01:47):
Wait.
So how did you find audios ifyou wereif you didn'tyou
couldn't find what you wanted onvisual?
Allie (01:52):
So I read a lot of, you know, romance, novels and
erotica, but that has its ownproblems.
Oh my gosh, it's good.
It's good, but it also I don'tknow, this might be tea in my
bed.
I've orgasmed in my sleepwithout Is that from a dream?
Verbal Kink (02:10):
you think?
Allie (02:11):
I had it.
And then I woke up thinkinglike realizing I had it, I had
an orgasm.
Verbal Kink (02:17):
What would you do after that?
Were you hungry?
Allie (02:21):
Well, I was already.
Verbal Kink (02:36):
Welcome to the Kinky Eater, where adult content
creators talk about food, sex,kink and oralism, but not always
at the same time.
I'm Verbal Kink and I love foodand I love sexy sounds.
In this episode, I hang with myfriend Allie, an erotic audio
creator posting on Reddit,mostly on Gone Wild Audio.
(02:56):
She's also the creator of thesubreddit ForScience, a NSFW
audio series where she performssexy and erotic toy reviews.
During our escapade, we stop atone of DC's most popular
restaurants.
We discuss a myriad of food andsex topics, including our
life-changing discovery of Brata, why you should wash your rice,
(03:20):
plant-based lifestyles, bananapudding, the problems with
little erotica and romancenovels, her first NSFW script,
wet dreams, ramblefabs vsimprovs and her orgasmic toy
reviews, and so much more.
I know I mentioned a lot, butlook, this is going to be a lot
of fun, so make sure you stickaround.
(03:42):
I'm glad you're here, let's getinto it.
Allie (03:50):
Allie, Allie.
Verbal Kink (03:57):
Thank you, sir.
Hey, how's it going?
Allie (04:02):
Good, how are?
Verbal Kink (04:03):
you Good.
Picked up Allie going for anice little drive Quiet City.
So I was definitely excited topick up my friend Allie and I
(04:47):
ended up picking her up at herhotel.
She was staying in the city andit is well.
It used to be one of the mostswankiest hotels in DC.
It's gotten a little bit older.
It's probably aged, Probablycould use a renovation, but
still nonetheless it's still oneof the nicer hotels in the city
.
So got the picker up there and,oh, speaking of swanky, I'm
(05:14):
glad they have this parking lot,because the street parking over
there is crazy.
So swanky.
Allie (05:19):
I brought my coat around because I thought I was going to
have to walk, but no, it'sright here.
Verbal Kink (05:27):
It's got a small space, geez.
Allie (05:29):
Oh the smelly.
You should tell them.
Verbal Kink (05:33):
I won.
I don't like parking lots withsmall parking spaces.
Yeah, I don't want peopleparking too close to me.
They can hit me.
They can bang my car when theyopen the door.
I can't stand it.
Also, allie, if you'relistening to this, it's too late
.
It's out there.
If all someone has to do toimpress you is take you to a
(05:55):
place that has parking spacesand that is what you call swanky
and girl, you are easy JKLOL.
Allie (06:12):
I wore green.
Oh shit, Kind of.
Verbal Kink (06:15):
I didn't wear green .
Allie (06:16):
You're going to get pinched.
Verbal Kink (06:17):
Wait.
Allie (06:18):
Is that a thing, you guys ?
I think I have green on myshoes.
All right, I got green on myshoes.
Verbal Kink (06:21):
It's like a mint green, though I think mint green
is OK.
How you doing, I havereservation.
(06:42):
On this night we feasted atMillie Spring Valley in
Washington DC.
It's a New England slash BajaCalifornia influenced seafood
restaurant, an offshoot of theNantucket original.
It's got a breezy, nauticalfeel with navy blue boots, boats
and lanterns, evoking a casualwaterfront restaurant.
(07:03):
Vibe Outside sports, a relaxedatmosphere on a huge patio that
seats 130 people.
The dinner menu featuresoysters, yellowfin tuna, poke
duck, lettuce wraps, sauteedsoftshell crab and a long list
of their delicious tacos,including their grilled local
rockfish tacos.
They've got a pretty niftycraft cocktail selection as well
(07:24):
.
The joint is kid friendly andhas the same feel as their
Nantucket island spot with thesame name.
Millie's is owned byrestaurateur Beau Blair and his
Georgetown events hospitalitygroup.
It's the same group that runsthe late night taco chain
Surfside, the open air bullpennear Nationals Park, the beachy
sandwich shop Jetties and DewSouth, which has been Navy Yards
(07:46):
sprawling destination forwhiskeys and smoked meats since
2015,.
All in the DC area.
I was very excited to introducethis spot to Allie.
It was St Patrick's Day and Ididn't consciously wear green.
Was I looking for one of thesexy milfs at Millie's to pinch
me?
Maybe, maybe not.
(08:06):
I can tell you, though, theywere hot, alright, cool, do?
Allie (08:20):
you want some water.
Verbal Kink (08:21):
Yeah, it would be great.
So what's it looking like?
Looking good, that's the menu.
Allie (08:28):
Yeah.
So two things I would orderright away would be the duck
lettuce wraps.
Yeah, thai, because I like that, I like that.
But also there's a Thairestaurant near me that makes
stuff spring rolls.
Oh, oh, like, that's the onlything I order from this place.
(08:49):
That's good, but anyway so thatmakes me so that looks good,
but I also love burrata.
This menu is very attractive,like it's all over the place,
but it's cool.
Verbal Kink (08:57):
Yeah, wasabarada, smoked sabre fish, toast, hard
boiled eggs and rashes.
Good, how are you?
Awesome.
Can I have a Coke, actually fornow?
Coke, coke and the egg.
Allie (09:13):
What other types of soft drinks do you have?
Verbal Kink (09:15):
You know I freaking love Coke so much I can't stop.
I can't tell you how many timesI've tried to quit soda Coke in
particular, Just because youknow you can basically lose 15
to 20 pounds just not drinkingsoda.
But I gotta tell you, I lovethat high fructose corn syrup.
Do you have any sort of yeah?
(09:35):
Yeah, I'll do it no faster,Cool Thanks.
So what are we thinking?
What are we thinking?
Allie (09:44):
So I also love burrata.
Have you ever had burrata oh?
Verbal Kink (09:46):
I love burrata.
You want to get some?
Yeah, we can share some.
So the burrata butternut squash.
That looks good.
Do you like poke Mm-hmm?
Allie (09:57):
Okay.
Verbal Kink (09:59):
Let's go for it, oh slow.
Burrata, lamb, taco, nantucketbased scallops.
Allie (10:05):
Those are the dinners, right?
Oh sorry.
Verbal Kink (10:07):
Oh my God, the scallops are probably good.
Allie (10:09):
Yeah.
Verbal Kink (10:10):
What do you think is going to be your entree?
Allie (10:12):
I don't know.
I was going to get the At leasthere tuna, but if I'm going to
get the poke ball, I probablywon't get the tuna.
It's inside.
Verbal Kink (10:22):
Thank you, thank you.
Ah, two limes in there Togetherat the time.
Okay, yeah, can we start outwith the burrata and poke?
Allie (10:35):
Burrata and poke yeah.
Verbal Kink (10:36):
For sure.
So here's the point where we'reabout to get the burrata.
Guys, I've had a lot of burratain my time.
I've had burrata with tomatoesnice grape-style tomatoes, some
heirloom tomatoes, some glaze onthere, some balsamic, or had
(11:00):
some olive oil and had it ontoast and pine nuts.
I've had it with prosciutto.
I've had it with poached pears.
This burrata from Milly's was aburrata with grilled stone
fruit.
It was supposed to be grilledstone fruit so I was guessing
like peaches, but it actuallycame out with squash.
(11:21):
It was in season so it was todie for it was delicious.
It had balsamic, honey glaze,some mint and toasted almonds
and it was so good I just I loveburrata, god, this right here.
What is this?
What does that mean?
Allie (11:43):
I thought that was like the pumpkin or the squash.
Verbal Kink (11:49):
Oh, you know what You're right.
Allie (11:52):
Is it the butternut squash?
Verbal Kink (11:53):
I think it's a butternut squash.
Allie (11:56):
It's the first time I had burrata in Italy.
Verbal Kink (12:00):
Oh, that's that had to be the best.
Oh, my gosh squash is awesome.
Allie (12:06):
I think I oh my gosh.
I didn't even know what it waslike.
Obviously there it existedbefore, like it was something I
could easily get in the Facebook.
Yeah, thanks, do you know whatyou want?
Yeah, I'm gonna get theNantucket scallop.
Verbal Kink (12:29):
And I'll have the fried rice.
You're talking about thehands-off special.
That's it for now.
Allie (12:39):
But I never knew about burrata before I got in a
restaurant in Italy because Ididn't see it on menus in
Italian restaurants.
It was something you could getat Italian deli, but it wouldn't
be something restaurants wouldserve that I would be sure that
I would go to.
Verbal Kink (12:56):
So what year was that that you like discovered it
2013.
Allie (12:59):
2013?
.
Verbal Kink (13:01):
Yeah, you discovered it before I did,
which is great, but I don'tthink I've discovered until 2015
.
A lot of restaurants are doingit.
Allie (13:13):
It's so funny that you like know the year you
discovered burrata.
Is that like changes, yeah?
Verbal Kink (13:21):
I was in the Bay Area and you know I've gone to a
lot of like wineries and winetasting.
I was in a really lived winecountry.
A lot of the, a lot of therestaurants there would do a lot
of.
Allie (13:38):
So I'm from a place where Italian food is like a big deal
.
And I never had it, never knewabout it, you from your family,
what you said, the area or yourfamily.
Oh no, I'm not Italian.
I wish I was, but no, I'm from,like the.
(13:59):
I grew up in it in the suburbsof New York.
The Italian food I experiencedin Italy wasn't actually that
far off from what I grew up with.
That's a brag.
Verbal Kink (14:27):
Burrata.
What is burrata?
Yeah Well, like mozzarella,burrata is a fresh stretched
curd cheese made from cow's milk.
From the outside it could bemistaken for fresh mozzarella,
both being plump white orbs ofItalian cheese.
But burrata has an outer shellmade of mozzarella and when you
(14:48):
cut it open outflows adeliciously gooey, luscious
mixture of soft frayed cheese,curds and cream.
It's liquid gold.
I tell you, Cheese of the gods,that liquid gold.
That's the true star of theburrata, and it's called
stracciatella.
Stracciatella originated inAndrea Puglia, where mozzarella
(15:12):
was traditionally shaped into aknot instead of a ball.
Unsold knots would firm upconsiderably after a day of
sitting on the shelf.
Then they were frayed or peeledapart into strings and soaked
in heavy cream.
At some point in the 1920s,some genius decided to wrap that
cheese up with a sheet ofmozzarella and form the
(15:33):
dumpling-like pouch we knowtoday as burrata.
Burrata means buttered inItalian, and it definitely has a
rich, sweet, milky, butteryflavor.
You can find it at the top ofmany restaurant menus, often
with toast or crusty bread.
It's great with some olive oil,tomatoes, fruit, balsamic,
prosciutto All of the above.
(15:54):
It's delicious, you know,unless, of course, you're
lactose intolerant.
Maybe you can take a lactosepill or lactase pill, whatever
that is.
If you love cheese and haven'thad burrata, do yourself a solid
and consume some burrata.
Listen, I remember tryingburrata for the first time in
2014 at a restaurant in Vegas,but I didn't realize that it was
(16:16):
burrata.
I was too busy drinking andsocializing to really enjoy it.
But it actually was.
I thought it was just some formof mozzarella cheese on a
charcuterie platter.
Technically I wasn't wrong, butyeah, I was.
I found it in 2015 at a localpizza joint and from that point
I looked forward to eating itwhenever I could.
(16:38):
While some argue it's a lazytrend that chefs hooked onto and
served at their restaurantsimply because focus group data
says you should, it stillpleases me today, like the day I
ordered it at the pizza jointin 2015.
So if I see it on the menu ninetimes out of 10, I'm going to
order it.
Allie (17:11):
It is good, this is so good, yeah, yeah.
But now I see brought a certainrestaurant like this more often
and I get it anytime I see it.
Verbal Kink (17:23):
Yeah, I tend to do that too, I think.
I think since I've been, sinceI've discovered my a bit of lack
of intolerance, I've been alittle hesitant to get it, but
usually I'm good for like for awhile.
Allie (17:35):
Yeah, so about that, I think this would probably be the
more likely I would be affectedby because of the milk in the
premier center.
But the meaning itself has lowlack of cheese itself has a
little lack of, so you can findwith cheese and yogurt for like
(17:59):
ice cream and milk.
Verbal Kink (18:02):
Wait, no, I think you had talked about that like
before yeah.
Right, I think.
What did you say?
You were discussing it in likea VC or something like you were
trying to like you were like ona new journey for milk or
something.
Yeah, you tell me about thepool.
Allie (18:21):
So because I'm more affected by milk from my lack of
intolerance, I try to avoid itand so for like, mostly like
coffees or things like that.
I get different things that I'mout like.
For a long time I got almondmilk, but now other restaurants
will serve like coconut milk andoat milk.
Verbal Kink (18:43):
Yeah, what do you think of all that?
Allie (18:45):
Not great.
Verbal Kink (18:47):
Like what like does it compare?
Have you made the transition,the full transition?
No, well.
Allie (18:52):
So when I'm at home, I buy a lactose-free milk which
tastes a little bit different.
Verbal Kink (18:57):
Yeah, I did, I did.
It's a little sweeter.
Allie (18:59):
Yes and then.
But when I'm out, yeah, one ofthe non-dairy things, but I
actually prefer cream, like I,and cream actually has less
lactose.
So, oh, if I'm cooking I wouldget if the recipe calls for it.
If it's half and half, I'll getlactose-free, because the other
(19:23):
half of milk is has lactose, soyou can get lactose-free half
and half.
Verbal Kink (19:31):
Alley and me, unfortunately, are lactose
intolerant.
Up to 65% of the world'spopulation is lactose intolerant
.
So look, we're not alone, and Iknow some of you out there are
in the same boat.
You probably already know, butjust in case you don't know, to
be lactose intolerant means yourbody no longer produces the
(19:52):
lactase enzyme.
Lactase, made in your smallintestine, is the enzyme
responsible for the digestion ofthe milk sugar, lactose.
Lactose is made up of twomolecules the carbohydrates
glucose and galactose.
Not to be confused withMarvel's galactus, its
production decreases after theweaning phase in most mammals,
(20:15):
including most humans.
Some humans, however, continueto produce lactase through
adulthood, a trait known aslactase persistence, or LP or
ULP man.
If you're LP, you're lucky.
That's the 35% of the globalpopulation and you guys are good
to go.
You can have as much milk andcheese and all that good stuff,
(20:36):
all the dairy products you want,without any issues.
There's typically higherinstances of LP observed in
people in traditionallypastoralist populations where
dairy is a strong component ofthe area's diet.
Look, all humans can digest milkin infancy, but the ability to
do so as an adult developedfairly recently, like in the
(20:57):
past 5-6 thousand years Beforethat, even though milk was part
of their diet.
Virtually no adult humans couldproperly digest milk.
At some point, northernEuropeans began inheriting a
genetic mutation that enabledthem to produce lactase.
If you don't have the lactaseenzyme, then you may experience
(21:17):
digestive symptoms like gas,bloating, cramping or the
dreaded D word, and it's not thegood kind.
So when a product says thatit's lactose-free, it usually
means that the lactase enzymehas been added to the product.
Guess what that does?
That results in the milktasting sweeter than regular
(21:38):
milk.
If you're not keen on sweetness, then you can try other
non-dairy, lactose-free milklike soy or almond milk.
Ali.
She takes lactase pills.
I've not tried them yet, butshe says they work and they're
the best.
I might just put them on thelist.
Overall, though, do we actuallyneed milk?
Guess what?
No, we don't.
(22:00):
Dairy products are not anutritional requirement for
humans.
We can get all the nutrientsfor optimal health from a
high-quality diet that limits orcontains no dairy.
I do love my hookahs, hookahs,mmmmmmmm.
So there you go.
Allie (22:28):
Anyway, do you ever save one?
I wonder if you ever save oneLike you, just really like you
want to go back to eventually.
Verbal Kink (22:36):
I save posts all the time Because I might not be
in a mood to listen or I don'thave time or I'm on a go, but
like you have like a.
Allie (22:46):
It's hard for Reddit to save it this way, but do you
have like an all star like?
Verbal Kink (22:53):
a favorite performer?
Allie (22:56):
No, not just performer, but like specific audio so you
could go back to.
Verbal Kink (23:01):
Oh yeah, where I'm always able to get the job done.
Allie (23:04):
Yeah absolutely Like old faithful.
Verbal Kink (23:08):
Yes.
Allie (23:08):
Old faithful.
Verbal Kink (23:17):
Finito Finished.
That was episode one of theKinky Eater.
I'm so glad to have been ableto hang out with you.
Stay tuned for more with myfriend Dali.
I know we didn't get into muchNSFW during this first episode,
but I wanted to keep it a bitshorter for you.
Trust me, we'll eat more andchat more all about the NSFW
(23:38):
stuff that Ali's into very soon.
In the meantime, if you likedthis episode, make sure you
follow or subscribe to thechannel and give it a thumbs up
and a review.
Also, check out Ali's NSFWcontent on Reddit at u-forward
slash earth to Ali, or that'sE-A-R-T-H-O-2-O-A-L-L-I-E.
(24:04):
Gracias por la corte.
Thank you for listening.
This is verbal kink and I'm theKinky Eater.
Wherever you are and whateveryou're doing, bonfrapitit.
Welcome to the Kinky Eater's first official
podcast episode.
I'm Verbal Kink and I'm excitedthat you're here with me.
This first episode is part oneof my time with my first guest,
ali or Earth to Ali on Reddit.
In this first part, ali and I goto a great restaurant in DC
talk about barata lactoseintolerance.
What is barata?
(00:21):
What is lactose intolerance?
If you have ever asked yourselfthose questions, keep listening
.
If you know about it, listenanyway.
My time with Ali was long soI've broken it up in a few
episodes.
We'll get more into the NSFWcontent in the next two Ali
episodes, so thank you inadvance for your patience, but I
hope you like this one.
(00:42):
This podcast has been a longtime coming.
I'm a big fan of food andoralism, which is the love of
sounds.
I do love myself a good mukbangand I do love myself some good
audio porn.
I've been making audios bothsafe for work and not safe for
work since 2018, and I loveeverything about it.
And guess what?
I've loved food since.
(01:04):
Well, since I can remembereating.
What a way to combine these twothings to host a show where me
and other adult content creators, especially in the erotic audio
space, talk about oralism andfood.
This is absolutely my happyplace, so thanks for being here.
Some of you may have heardepisode one of my AMA If you
(01:27):
haven't check it out, but in themeantime, here's a clip of me
and Ali during our laterconversations.
Allie (01:34):
I wrote a script.
It was bad.
Oh, you wrote a script, yeah,did you post it?
Verbal Kink (01:39):
Yeah, but you still haven't posted.
No, oh, you took it down.
Allie (01:43):
It's bad.
I'm embarrassed Okay.
Verbal Kink (01:47):
Wait.
So how did you find audios ifyou wereif you didn'tyou
couldn't find what you wanted onvisual?
Allie (01:52):
So I read a lot of, you know, romance, novels and
erotica, but that has its ownproblems.
Oh my gosh, it's good.
It's good, but it also I don'tknow, this might be tea in my
bed.
I've orgasmed in my sleepwithout Is that from a dream?
Verbal Kink (02:10):
you think?
Allie (02:11):
I had it.
And then I woke up thinkinglike realizing I had it, I had
an orgasm.
Verbal Kink (02:17):
What would you do after that?
Were you hungry?
Allie (02:21):
Well, I was already.
Verbal Kink (02:36):
Welcome to the Kinky Eater, where adult content
creators talk about food, sex,kink and oralism, but not always
at the same time.
I'm Verbal Kink and I love foodand I love sexy sounds.
In this episode, I hang with myfriend Allie, an erotic audio
creator posting on Reddit,mostly on Gone Wild Audio.
(02:56):
She's also the creator of thesubreddit ForScience, a NSFW
audio series where she performssexy and erotic toy reviews.
During our escapade, we stop atone of DC's most popular
restaurants.
We discuss a myriad of food andsex topics, including our
life-changing discovery of Brata, why you should wash your rice,
(03:20):
plant-based lifestyles, bananapudding, the problems with
little erotica and romancenovels, her first NSFW script,
wet dreams, ramblefabs vsimprovs and her orgasmic toy
reviews, and so much more.
I know I mentioned a lot, butlook, this is going to be a lot
of fun, so make sure you stickaround.
(03:42):
I'm glad you're here, let's getinto it.
Allie (03:50):
Allie, Allie.
Verbal Kink (03:57):
Thank you, sir.
Hey, how's it going?
Allie (04:02):
Good, how are?
Verbal Kink (04:03):
you Good.
Picked up Allie going for anice little drive Quiet City.
So I was definitely excited topick up my friend Allie and I
(04:47):
ended up picking her up at herhotel.
She was staying in the city andit is well.
It used to be one of the mostswankiest hotels in DC.
It's gotten a little bit older.
It's probably aged, Probablycould use a renovation, but
still nonetheless it's still oneof the nicer hotels in the city
.
So got the picker up there and,oh, speaking of swanky, I'm
(05:14):
glad they have this parking lot,because the street parking over
there is crazy.
So swanky.
Allie (05:19):
I brought my coat around because I thought I was going to
have to walk, but no, it'sright here.
Verbal Kink (05:27):
It's got a small space, geez.
Allie (05:29):
Oh the smelly.
You should tell them.
Verbal Kink (05:33):
I won.
I don't like parking lots withsmall parking spaces.
Yeah, I don't want peopleparking too close to me.
They can hit me.
They can bang my car when theyopen the door.
I can't stand it.
Also, allie, if you'relistening to this, it's too late
.
It's out there.
If all someone has to do toimpress you is take you to a
(05:55):
place that has parking spacesand that is what you call swanky
and girl, you are easy JKLOL.
Allie (06:12):
I wore green.
Oh shit, Kind of.
Verbal Kink (06:15):
I didn't wear green .
Allie (06:16):
You're going to get pinched.
Verbal Kink (06:17):
Wait.
Allie (06:18):
Is that a thing, you guys ?
I think I have green on myshoes.
All right, I got green on myshoes.
Verbal Kink (06:21):
It's like a mint green, though I think mint green
is OK.
How you doing, I havereservation.
(06:42):
On this night we feasted atMillie Spring Valley in
Washington DC.
It's a New England slash BajaCalifornia influenced seafood
restaurant, an offshoot of theNantucket original.
It's got a breezy, nauticalfeel with navy blue boots, boats
and lanterns, evoking a casualwaterfront restaurant.
(07:03):
Vibe Outside sports, a relaxedatmosphere on a huge patio that
seats 130 people.
The dinner menu featuresoysters, yellowfin tuna, poke
duck, lettuce wraps, sauteedsoftshell crab and a long list
of their delicious tacos,including their grilled local
rockfish tacos.
They've got a pretty niftycraft cocktail selection as well
(07:24):
.
The joint is kid friendly andhas the same feel as their
Nantucket island spot with thesame name.
Millie's is owned byrestaurateur Beau Blair and his
Georgetown events hospitalitygroup.
It's the same group that runsthe late night taco chain
Surfside, the open air bullpennear Nationals Park, the beachy
sandwich shop Jetties and DewSouth, which has been Navy Yards
(07:46):
sprawling destination forwhiskeys and smoked meats since
2015,.
All in the DC area.
I was very excited to introducethis spot to Allie.
It was St Patrick's Day and Ididn't consciously wear green.
Was I looking for one of thesexy milfs at Millie's to pinch
me?
Maybe, maybe not.
(08:06):
I can tell you, though, theywere hot, alright, cool, do?
Allie (08:20):
you want some water.
Verbal Kink (08:21):
Yeah, it would be great.
So what's it looking like?
Looking good, that's the menu.
Allie (08:28):
Yeah.
So two things I would orderright away would be the duck
lettuce wraps.
Yeah, thai, because I like that, I like that.
But also there's a Thairestaurant near me that makes
stuff spring rolls.
Oh, oh, like, that's the onlything I order from this place.
(08:49):
That's good, but anyway so thatmakes me so that looks good,
but I also love burrata.
This menu is very attractive,like it's all over the place,
but it's cool.
Verbal Kink (08:57):
Yeah, wasabarada, smoked sabre fish, toast, hard
boiled eggs and rashes.
Good, how are you?
Awesome.
Can I have a Coke, actually fornow?
Coke, coke and the egg.
Allie (09:13):
What other types of soft drinks do you have?
Verbal Kink (09:15):
You know I freaking love Coke so much I can't stop.
I can't tell you how many timesI've tried to quit soda Coke in
particular, Just because youknow you can basically lose 15
to 20 pounds just not drinkingsoda.
But I gotta tell you, I lovethat high fructose corn syrup.
Do you have any sort of yeah?
(09:35):
Yeah, I'll do it no faster,Cool Thanks.
So what are we thinking?
What are we thinking?
Allie (09:44):
So I also love burrata.
Have you ever had burrata oh?
Verbal Kink (09:46):
I love burrata.
You want to get some?
Yeah, we can share some.
So the burrata butternut squash.
That looks good.
Do you like poke Mm-hmm?
Allie (09:57):
Okay.
Verbal Kink (09:59):
Let's go for it, oh slow.
Burrata, lamb, taco, nantucketbased scallops.
Allie (10:05):
Those are the dinners, right?
Oh sorry.
Verbal Kink (10:07):
Oh my God, the scallops are probably good.
Allie (10:09):
Yeah.
Verbal Kink (10:10):
What do you think is going to be your entree?
Allie (10:12):
I don't know.
I was going to get the At leasthere tuna, but if I'm going to
get the poke ball, I probablywon't get the tuna.
It's inside.
Verbal Kink (10:22):
Thank you, thank you.
Ah, two limes in there Togetherat the time.
Okay, yeah, can we start outwith the burrata and poke?
Allie (10:35):
Burrata and poke yeah.
Verbal Kink (10:36):
For sure.
So here's the point where we'reabout to get the burrata.
Guys, I've had a lot of burratain my time.
I've had burrata with tomatoesnice grape-style tomatoes, some
heirloom tomatoes, some glaze onthere, some balsamic, or had
(11:00):
some olive oil and had it ontoast and pine nuts.
I've had it with prosciutto.
I've had it with poached pears.
This burrata from Milly's was aburrata with grilled stone
fruit.
It was supposed to be grilledstone fruit so I was guessing
like peaches, but it actuallycame out with squash.
(11:21):
It was in season so it was todie for it was delicious.
It had balsamic, honey glaze,some mint and toasted almonds
and it was so good I just I loveburrata, god, this right here.
What is this?
What does that mean?
Allie (11:43):
I thought that was like the pumpkin or the squash.
Verbal Kink (11:49):
Oh, you know what You're right.
Allie (11:52):
Is it the butternut squash?
Verbal Kink (11:53):
I think it's a butternut squash.
Allie (11:56):
It's the first time I had burrata in Italy.
Verbal Kink (12:00):
Oh, that's that had to be the best.
Oh, my gosh squash is awesome.
Allie (12:06):
I think I oh my gosh.
I didn't even know what it waslike.
Obviously there it existedbefore, like it was something I
could easily get in the Facebook.
Yeah, thanks, do you know whatyou want?
Yeah, I'm gonna get theNantucket scallop.
Verbal Kink (12:29):
And I'll have the fried rice.
You're talking about thehands-off special.
That's it for now.
Allie (12:39):
But I never knew about burrata before I got in a
restaurant in Italy because Ididn't see it on menus in
Italian restaurants.
It was something you could getat Italian deli, but it wouldn't
be something restaurants wouldserve that I would be sure that
I would go to.
Verbal Kink (12:56):
So what year was that that you like discovered it
2013.
Allie (12:59):
2013?
.
Verbal Kink (13:01):
Yeah, you discovered it before I did,
which is great, but I don'tthink I've discovered until 2015
.
A lot of restaurants are doingit.
Allie (13:13):
It's so funny that you like know the year you
discovered burrata.
Is that like changes, yeah?
Verbal Kink (13:21):
I was in the Bay Area and you know I've gone to a
lot of like wineries and winetasting.
I was in a really lived winecountry.
A lot of the, a lot of therestaurants there would do a lot
of.
Allie (13:38):
So I'm from a place where Italian food is like a big deal
.
And I never had it, never knewabout it, you from your family,
what you said, the area or yourfamily.
Oh no, I'm not Italian.
I wish I was, but no, I'm from,like the.
(13:59):
I grew up in it in the suburbsof New York.
The Italian food I experiencedin Italy wasn't actually that
far off from what I grew up with.
That's a brag.
Verbal Kink (14:27):
Burrata.
What is burrata?
Yeah Well, like mozzarella,burrata is a fresh stretched
curd cheese made from cow's milk.
From the outside it could bemistaken for fresh mozzarella,
both being plump white orbs ofItalian cheese.
But burrata has an outer shellmade of mozzarella and when you
(14:48):
cut it open outflows adeliciously gooey, luscious
mixture of soft frayed cheese,curds and cream.
It's liquid gold.
I tell you, Cheese of the gods,that liquid gold.
That's the true star of theburrata, and it's called
stracciatella.
Stracciatella originated inAndrea Puglia, where mozzarella
(15:12):
was traditionally shaped into aknot instead of a ball.
Unsold knots would firm upconsiderably after a day of
sitting on the shelf.
Then they were frayed or peeledapart into strings and soaked
in heavy cream.
At some point in the 1920s,some genius decided to wrap that
cheese up with a sheet ofmozzarella and form the
(15:33):
dumpling-like pouch we knowtoday as burrata.
Burrata means buttered inItalian, and it definitely has a
rich, sweet, milky, butteryflavor.
You can find it at the top ofmany restaurant menus, often
with toast or crusty bread.
It's great with some olive oil,tomatoes, fruit, balsamic,
prosciutto All of the above.
(15:54):
It's delicious, you know,unless, of course, you're
lactose intolerant.
Maybe you can take a lactosepill or lactase pill, whatever
that is.
If you love cheese and haven'thad burrata, do yourself a solid
and consume some burrata.
Listen, I remember tryingburrata for the first time in
2014 at a restaurant in Vegas,but I didn't realize that it was
(16:16):
burrata.
I was too busy drinking andsocializing to really enjoy it.
But it actually was.
I thought it was just some formof mozzarella cheese on a
charcuterie platter.
Technically I wasn't wrong, butyeah, I was.
I found it in 2015 at a localpizza joint and from that point
I looked forward to eating itwhenever I could.
(16:38):
While some argue it's a lazytrend that chefs hooked onto and
served at their restaurantsimply because focus group data
says you should, it stillpleases me today, like the day I
ordered it at the pizza jointin 2015.
So if I see it on the menu ninetimes out of 10, I'm going to
order it.
Allie (17:11):
It is good, this is so good, yeah, yeah.
But now I see brought a certainrestaurant like this more often
and I get it anytime I see it.
Verbal Kink (17:23):
Yeah, I tend to do that too, I think.
I think since I've been, sinceI've discovered my a bit of lack
of intolerance, I've been alittle hesitant to get it, but
usually I'm good for like for awhile.
Allie (17:35):
Yeah, so about that, I think this would probably be the
more likely I would be affectedby because of the milk in the
premier center.
But the meaning itself has lowlack of cheese itself has a
little lack of, so you can findwith cheese and yogurt for like
(17:59):
ice cream and milk.
Verbal Kink (18:02):
Wait, no, I think you had talked about that like
before yeah.
Right, I think.
What did you say?
You were discussing it in likea VC or something like you were
trying to like you were like ona new journey for milk or
something.
Yeah, you tell me about thepool.
Allie (18:21):
So because I'm more affected by milk from my lack of
intolerance, I try to avoid itand so for like, mostly like
coffees or things like that.
I get different things that I'mout like.
For a long time I got almondmilk, but now other restaurants
will serve like coconut milk andoat milk.
Verbal Kink (18:43):
Yeah, what do you think of all that?
Allie (18:45):
Not great.
Verbal Kink (18:47):
Like what like does it compare?
Have you made the transition,the full transition?
No, well.
Allie (18:52):
So when I'm at home, I buy a lactose-free milk which
tastes a little bit different.
Verbal Kink (18:57):
Yeah, I did, I did.
It's a little sweeter.
Allie (18:59):
Yes and then.
But when I'm out, yeah, one ofthe non-dairy things, but I
actually prefer cream, like I,and cream actually has less
lactose.
So, oh, if I'm cooking I wouldget if the recipe calls for it.
If it's half and half, I'll getlactose-free, because the other
(19:23):
half of milk is has lactose, soyou can get lactose-free half
and half.
Verbal Kink (19:31):
Alley and me, unfortunately, are lactose
intolerant.
Up to 65% of the world'spopulation is lactose intolerant
.
So look, we're not alone, and Iknow some of you out there are
in the same boat.
You probably already know, butjust in case you don't know, to
be lactose intolerant means yourbody no longer produces the
(19:52):
lactase enzyme.
Lactase, made in your smallintestine, is the enzyme
responsible for the digestion ofthe milk sugar, lactose.
Lactose is made up of twomolecules the carbohydrates
glucose and galactose.
Not to be confused withMarvel's galactus, its
production decreases after theweaning phase in most mammals,
(20:15):
including most humans.
Some humans, however, continueto produce lactase through
adulthood, a trait known aslactase persistence, or LP or
ULP man.
If you're LP, you're lucky.
That's the 35% of the globalpopulation and you guys are good
to go.
You can have as much milk andcheese and all that good stuff,
(20:36):
all the dairy products you want,without any issues.
There's typically higherinstances of LP observed in
people in traditionallypastoralist populations where
dairy is a strong component ofthe area's diet.
Look, all humans can digest milkin infancy, but the ability to
do so as an adult developedfairly recently, like in the
(20:57):
past 5-6 thousand years Beforethat, even though milk was part
of their diet.
Virtually no adult humans couldproperly digest milk.
At some point, northernEuropeans began inheriting a
genetic mutation that enabledthem to produce lactase.
If you don't have the lactaseenzyme, then you may experience
(21:17):
digestive symptoms like gas,bloating, cramping or the
dreaded D word, and it's not thegood kind.
So when a product says thatit's lactose-free, it usually
means that the lactase enzymehas been added to the product.
Guess what that does?
That results in the milktasting sweeter than regular
(21:38):
milk.
If you're not keen on sweetness, then you can try other
non-dairy, lactose-free milklike soy or almond milk.
Ali.
She takes lactase pills.
I've not tried them yet, butshe says they work and they're
the best.
I might just put them on thelist.
Overall, though, do we actuallyneed milk?
Guess what?
No, we don't.
(22:00):
Dairy products are not anutritional requirement for
humans.
We can get all the nutrientsfor optimal health from a
high-quality diet that limits orcontains no dairy.
I do love my hookahs, hookahs,mmmmmmmm.
So there you go.
Allie (22:28):
Anyway, do you ever save one?
I wonder if you ever save oneLike you, just really like you
want to go back to eventually.
Verbal Kink (22:36):
I save posts all the time Because I might not be
in a mood to listen or I don'thave time or I'm on a go, but
like you have like a.
Allie (22:46):
It's hard for Reddit to save it this way, but do you
have like an all star like?
Verbal Kink (22:53):
a favorite performer?
Allie (22:56):
No, not just performer, but like specific audio so you
could go back to.
Verbal Kink (23:01):
Oh yeah, where I'm always able to get the job done.
Allie (23:04):
Yeah absolutely Like old faithful.
Verbal Kink (23:08):
Yes.
Allie (23:08):
Old faithful.
Verbal Kink (23:17):
Finito Finished.
That was episode one of theKinky Eater.
I'm so glad to have been ableto hang out with you.
Stay tuned for more with myfriend Dali.
I know we didn't get into muchNSFW during this first episode,
but I wanted to keep it a bitshorter for you.
Trust me, we'll eat more andchat more all about the NSFW
(23:38):
stuff that Ali's into very soon.
In the meantime, if you likedthis episode, make sure you
follow or subscribe to thechannel and give it a thumbs up
and a review.
Also, check out Ali's NSFWcontent on Reddit at u-forward
slash earth to Ali, or that'sE-A-R-T-H-O-2-O-A-L-L-I-E.
(24:04):
Gracias por la corte.
Thank you for listening.
This is verbal kink and I'm theKinky Eater.
Wherever you are and whateveryou're doing, bonfrapitit.
Popular Podcasts
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.
The Joe Rogan Experience
The official podcast of comedian Joe Rogan.
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Special Summer Offer: Exclusively on Apple Podcasts, try our Dateline Premium subscription completely free for one month! With Dateline Premium, you get every episode ad-free plus exclusive bonus content.