August 1, 2024 • 53 mins
Ever wondered how to transform a humble grilled cheese sandwich into a culinary masterpiece? Join me, Carl Fiadini, and Walk-In Talk Culinary Contributor, Amy Drew Thompson, as we embark on a flavorful journey to elevate this classic comfort food. We’ll guide you through a sumptuous spread of gourmet grilled cheese creations, from the unique blend of mascarpone with sun-dried tomatoes and a trio of cheeses to a French onion soup-inspired sandwich filled with caramelized onions and Gruyère. Amy Drew also shares her vibrant insights into the Orlando food scene, paired with her passion for food and fitness.
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Thank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:08):
Hello food fam.
This is the Walk and Talkpodcast where you will find the
perfect blend of food fun andcooking knowledge.
I'm your host, carl Fiodini.
Welcome to the number one foodpodcast in the country.
We're recording on site at IbisImages Studios, where food
photography comes alive and Iget to eat it.
We've got journalist and WalkTalk culinary contributor Amy
(00:31):
Drew Thompson on the show todayto catch us up on the Orlando
food scene.
Stay tuned, amy Drew is on deck.
If you missed it, be sure youcatch last week's episode with
Internet powerhouse and newlyauthored cookbook gal, cassie
Sharp.
She's so awesome.
Check it out, man, you're goingto love it.
I'm into quality made smokedfish dips and spreads.
(00:54):
I know you are too.
Check out our friends over atCrab Island Seafood Company.
One of my favorites is the crabrangoon.
I said it last time, I'm goingto say it again.
Visit them atcrabislandseafooddipcom.
Jefferson baby boy, I mean, youhave a.
There are several elevated,wonderfully looking, delicious
(01:16):
grilled cheese sandwiches on themenu today that you're making
which kind of dovetails intowhen Amy comes on what she's got
going.
Amy Drew, comes on what she'sgot going on and let's talk
about it.
What do you got?
Speaker 2 (01:29):
Well, yeah, when you said what she was coming on for
and grilled cheese was one ofthem and you asked can you
elevate them?
I'm like yeah.
What's funny is I used to workfor my previous job.
One of the guys was a marketingperson.
His name was Vernon Blanson.
Was Vernon Blanson and Vernonwas always like didn't know much
about food.
He was like can you like makeanything gourmet?
And I'm like, yeah, well, wecan do challenge.
Every week.
The guy challenged me.
(01:49):
We did a peanut butter.
One of them was the grilledcheese.
One of the grilled cheeses Iended up doing was what do you
do with grilled cheese?
Everyone has to have a certainsoup, right?
What's the soup that goes withit?
Well, you know Bisk tomatotomato bisque so what I did was
I took mascarpone cheese andsun-dried tomatoes, rehydrated
the sun-dried tomatoes, whippedthem into a puree then, put them
(02:11):
in, fold them into themascarpone to give it a tomato
bisque flavor used as a spread.
Then I used a white cheddarcheese with some, some fontina
and then a little bit ofguerrilla, so I layered that in
and I just grilled the grilledcheese that way.
So we're going to have thatoriginal one.
Then we're going to be doing ariff on like a French dip,
(02:31):
because you have the prime riband you take it and the nice
crusty bread and you dip it intothe yuzu on the side and you
eat it.
So my thought process was likecaramelized onions, beautiful
Gruyere, I give them a littleparmesan cheese and layer that
you would like a french onionsoup.
But then I wanted to make itwhere I had the broth.
The jus is being onion basedthat you can dip into the actual
(02:54):
sandwich.
So you'd have some fun.
It's interactive.
And then the third one I'm doingis I'm doing some smoked short
rib.
The short short rib is going tohave the pickled strawberries
and then it's going to have awhipped brie with guava and then
I put a little heat behind thatbecause it's got a little bit
too sweet, and then we havecaramelized onions and that's
(03:16):
going to be on a grilledsourdough.
Yeah, that, I think, is goingto be the best, sammy.
Speaker 1 (03:21):
I don't know which one's going to be the best, but
I can tell you this you knowwe're.
You know we're switching thingsup every week in terms of
whether we're cooking first orhitting a podcast first or
whatever.
But I'm super excited about youknow what's on the menu today,
as I am also excited about youknow getting Amy Drew on the
line.
Speaker 3 (03:42):
I'm so suggestible 'm .
So I was listening to jackietalk about the grilled cheese
and I'm like I want that, I wantthat I want that like and this
is this is how every phone callof my life is.
People are talking aboutwhatever it is, whether it's,
like you know, milkshakes orcheesesteaks or or sushi, and by
(04:02):
the end of the call I'm like,damn, I want that.
It's my whole life.
The struggle is real and I'mglad that I'm in my home studio,
away from all those grilledcheese.
Speaker 1 (04:13):
Well, I can tell you what difference between you and
I is.
Somehow you stay in shape and Ijust keep getting larger.
You know what I'm saying?
Speaker 3 (04:19):
You are too kind, sir .
You are too kind.
The struggle is real and it is.
You know it's.
It's a lot of calorie countingI've got.
I'm sitting one foot away fromthe treadmill that I use pretty
much every single day.
I'm not lying.
It's right here in my office.
Speaker 1 (04:35):
Excellent.
Speaker 3 (04:36):
When I'm on zoom calls, people are always like do
you use that?
I'm like oh, yeah, I use it.
I won't even put anythingthat's remotely clothing related
on it.
Smart, use it.
I won't even put anythingthat's remotely clothing related
on it.
Smart, like as a jerk.
Like I won't.
Yeah, I won't, because of thatwhole stigma.
Like, oh, it becomes like aclothes dryer, yeah, I won't.
Even a sweat towel is the onlything allowed on this thing.
Speaker 2 (04:56):
That's that's impressive.
I'm actually proud of you, carl, because you didn't when you
said you're getting larger.
You didn't do the whole scenefrom airplane getting larger.
Speaker 1 (05:06):
Yes, shaking my belly as we're, I was expecting down
for an airplane reference.
Speaker 3 (05:12):
Wow, yeah, I think, uh, that so, anyway, the grilled
cheese, that sound good.
Speaker 1 (05:16):
That's really what I was trying to say well, I am, uh
, I'm digging it all right, solet's talk.
Let's talk what's going on inorlando.
What do you got we?
We always have what's going onin Orlando.
Speaker 3 (05:25):
What do you got?
We always have so much going onin Orlando.
I'll do like a quick roundup ofeverything.
We've got magical dining comingup.
That starts in about two weeks,on the 16th.
This is a big deal.
Every year People love it.
It's got a record 150restaurants this year in its
19th year.
For those unfamiliar, magicalDining was started by Visit
(05:46):
Orlando, about 20 years ago andit was sort of inspired by, you
know, the slow time of year.
This is traditionally September,october, august, september,
october, slower for restaurantsaround here.
So it was something designed tokind of put butts in the seats
and get people paid and, youknow, keep things moving.
And several years in they addeda charity element and so we
(06:12):
have these three course mealsfor a fixed price and a dollar
and now they have two pricetiers 40 and 60.
They started that last year.
A dollar or two dollars fromthe $60 menu go directly to a
charity every year, a localcharity here in central Florida.
This year that charity is themustard seed and you go to the
(06:34):
restaurant and you have theoption you can always order off
the regular menu, but if youwant magical dining they will
give you a choice.
It's three courses, fixed pricethings that are on the menu.
There are enhancements, some ofthe places do fun things, but
it's delicious and it's fun, andlast year they raised about
$270,000 for the LifeboatProject, which gives help to
(06:57):
victims of human trafficking.
So this year it's the mustardseed and there are always a few
ancillary charities that benefitas well.
It's a great cause and it's agreat excuse to go try a
restaurant that maybe is out ofyour neighborhood or something
you've always wanted to try, butmaybe it's.
You're like, oh, that's kind ofexpensive.
This is a way that you've got afixed budget and you can go
(07:18):
check them out.
Speaker 1 (07:19):
And that's the mustard seed in central Florida,
correct?
Speaker 3 (07:22):
Correct, correct.
So that's where the dollar, ortwo dollars, is going.
We've also got another benefitcoming up, taste Central Florida
, and that one's really popular.
That's coming up on August 10th.
That's one night, only $200ticket, with massive amounts of
restaurants with great prizesand all kinds of crazy things
(07:43):
going on.
It's like the premier food andbeverage charity event coming
together to raise money to fightchildhood hunger.
So it's the Coalition for theHomeless of Central Florida as
well as oh my gosh, let me think, why can't I think of the other
charity?
It's off the top of my head.
Oh, of course, second HarvestFood Bank of Central Florida,
(08:04):
who I've written about, whichI've written about in the past.
But this is one fancy eveningand they have prizes like you
would not believe, a lot ofraffles where you can win
something like $3,000 worth ofbooze and accessories for your
bar.
They have a wine cellar thatthey're raffling off.
(08:25):
They're selling 300 keys toopen the wine cellar at $50 a
pop, and one of them will openthat wine cellar and you win
everything in it, and that'sbottles from $20 up to one that
I think is valued over $400.
So I mean, that's a nicewindfall for a $50 investment.
They've got a ton of otherwonderful games going on where
(08:47):
you can win things gift cardsfrom restaurants, wine bottles,
there's a silent auction, but,more importantly, there's
phenomenal food and beverages.
It's a $200 ticket but it's afour-plus-hour event with live
entertainment and the wholeshebang, so that's really fun
and people love it.
So you can check that out.
Speaker 1 (09:06):
You have, the three of us are eyeballing each other
on this $50 entry thing for the,for the, you know, for the
right and they have it's bottlesand bottles.
Speaker 3 (09:17):
Scotch rum, vodka, all you know brand name stuff.
They've got mixers, they've gotseltzers, they've got bar
accessories, all kinds of things.
How many keys?
The liquor locker, I thinkthey're calling it.
Well, the keys are for the winecellar.
That's 300.
See, there's 300 and that's it.
Speaker 1 (09:35):
And they're $50 a key .
Speaker 3 (09:37):
And one of the keys will open the cellar.
The liquor is a straight raffle$50 per ticket, and so it's
over three.
I was at press time it may bemore now press time.
It was over a $3,000 value, soit's pretty crazy.
You know, I don't know who's in.
You're going to have to rent avan to bring that home.
Speaker 1 (10:00):
Challenge accepted, I fit everything right into the
Jeep.
Speaker 2 (10:03):
I'll go for my liver.
Speaker 3 (10:05):
Bring egg crates and just pad that thing up.
Speaker 1 (10:08):
Wow, that sounds great.
By the way, before the showends today, I want to make sure
we state the dates and I want toget those dates and I want to
put them in the description andI want to push that.
And, amy Drew, if you could,I'd love to get some
representatives from some ofthese charities on the show.
If you can connect, that'll beterrific.
Speaker 3 (10:32):
Say it again I'm so sorry, I missed that.
Speaker 1 (10:34):
Yeah, I would love to get some of the, some
representatives from some ofthese charities on the show.
I would love for you to beconnected.
Speaker 3 (10:42):
Absolutely, it would be my pleasure.
And just very quickly foranybody who's listening, magical
Dining starts on August 16thand goes through September 30th,
and Taste Central Florida takesplace on August 10th.
Speaker 1 (10:54):
Excellent.
What's the Juju thing?
Speaker 3 (10:59):
The Juju thing.
So Juju is this wonderfulizakaya that is turning two.
It's been open for two years inthe Milk District neighborhood
of Orlando and they arecelebrating their anniversary
with a series of chefscollaborations.
Obviously, juju does Japanesefood and they have like a capo
bar and everything and they aregoing to be teaming up with
(11:22):
chefs from across the sort ofAsian compendium.
They're going to have a Koreannight, they're going to have a
Filipino night, they're going tohave a Taiwanese night, they're
going to have a Thai night withlocal and one chef who comes
from Charleston.
But these should be really,really special and smashing and
fun, because it's a really,really fun place.
(11:43):
They're always doing fun andcreative things, great chefs.
It's going to be amazing and itis a fun place.
If you're a fan of Soussou,they opened a couple of years
previous to that.
This is their sister restaurant, which is closer to the city
center.
Speaker 1 (11:57):
Yeah, I want to know more about that.
Is that something that's onyour Instagram, or how do we?
Speaker 3 (12:10):
This is something that you can read in the Orlando
Sentinel and you can get thelink to that read on my
Instagram.
Actually, all of these things Ithink you can connect to on my
Instagram, which is at Amy DrewA M Y D R O O, and I post these
kinds of things regularly withlinks to the stories.
But, yes, you will find linksto that and you can just go
straight to the Sentinel, towhich you should subscribe if
you live locally.
Speaker 1 (12:26):
And then you have, you have a couple of more.
What are they?
Speaker 3 (12:30):
Really fun.
This week I spoke to the folksfrom Dow to Cheese, which is a
very clever fun play on Dow toChing.
Not everybody gets it, but it isreally funny.
But everybody gets grilledcheese right, and that's the
whole point.
So they do takes that are verytraditional cheddar and American
(12:50):
, and then they do elevatedtakes that are fun and funky,
like the ones our beer chef wastalking about earlier, really
delicious, and that is all theydo is grilled cheese, and they
do have tomato bisque on theside for dipping and sipping of
course they must have lines downthe block for grilled cheese
like that right.
Speaker 1 (13:08):
I mean when they're at breweries.
Speaker 3 (13:11):
I I can't think I mean aside from pretzels, which
also should be served withcheese.
I can't think of a betterpairing with a cold beer than a
grilled cheese, I mean I lovepizza and beer.
I love wings and beer, but danga grilled cheese come on.
Cheese and beer is so good Imean you can put beer in the
cheese, I mean it's.
Speaker 1 (13:32):
This is killing me that we're not eating.
Speaker 3 (13:33):
We haven't eaten I cannot not eat.
Speaker 1 (13:37):
Yet I'm so glad I'm home I know well, you should be
here, but we figured.
We figured out the bestlogistics to do this and I think
it works.
Dba, what do you?
Speaker 3 (13:48):
got.
Dba is so fun for fans of thestrand, which has been a very
popular neighborhood restaurantin mills 50 for years now.
They recently opened a littlesister joint right next door and
now the Strand has always beenbeer and natural wine.
Dba has a full bar which nowservices the Strand.
(14:11):
So thing one is you can now getcocktails at the Strand, which
is a big deal because some folksreally really do dig a cocktail
.
But this place is so chill,just like the Strand.
It has great kind of elevatedsnacks.
They have a chip and dip.
They do these old bay potatochips with an onion dip.
That is like it hits all thenotes of like the Lipton onion
(14:36):
soup mix and sour cream thingthat you always loved, or at
least I did as a kid but, it'slike everything leveled up and
yet it's all right there.
You know they do some reallyreally fun things.
They've got pretzel and they'vegot the old hearth pretzel and
pimento cheese that they make inhouse.
They've got beautiful fish.
(14:57):
They've got beautiful pasta.
It's kind of a small plate seatkind of thing, so you can
either go in there and have acocktail and a plate or two and
then go out into Mills 50 and goto your next spot, or you can
cobble together a really nicedinner with four or five of
these plates and just hang out.
It's really really great.
Speaker 1 (15:16):
Amy Drew, I'm telling you, carl, this is a good look,
that's a good little group ofinfo that you put together.
They're grouping of info.
Speaker 3 (15:25):
I try.
Speaker 1 (15:26):
But listen, here's, here's the thing.
So you, you're an actual, reallife in the flesh journalist and
I want to know how are youpicking stories Like, is it
something where you have all ofthese restaurateurs or chefs or
people in the industry?
Are they knocking down yourdoor to to your door to get some
FaceTime?
Or are you just like incognito,going out there and just
(15:50):
putting stories together?
How does that work?
Speaker 3 (15:51):
Most of the time I am definitely incognito.
I just go in and roll in likeeverybody else and I eat my food
.
There's a few places in town,sure, where people have gotten
to know me because I've met them, but most of them don't know me
at all.
Speaker 1 (16:07):
And you prefer it.
It's very very nice.
Speaker 3 (16:09):
Yes absolutely, I prefer it that way.
Oh yeah, a hundred percent.
Speaker 1 (16:13):
Why so?
Speaker 3 (16:15):
Because I'm regular, because I'm regular peeps, and
that's what I want to be.
I don't want to get any kind ofspecial treatment.
I don't want anybody to knowwho I am.
I was surprised that theywanted to put a headshot in the
paper.
That's the way it works, so,but yeah, no, nobody really
knows who I am.
Speaker 2 (16:29):
Yeah, like with Moist Palm Beach, it was basically
Jan Norris.
The only reason why I knew heris because she came in and asked
if I wanted to do an article,but her critics that would go
out back in the day when foodcritics actually were.
I wouldn't.
I wouldn't know who the heck itwas, though, cause that's what
you wanted.
That gave.
That gave the restaurant morecredibility, because that person
(16:50):
wasn't known to.
So, like what you said, amy, isthey weren't getting
preferential treatment, andthat's what you want you don't
want to know Right.
Speaker 3 (16:58):
A hundred percent, yeah, a hundred percent.
Speaker 2 (17:14):
I can count.
It's very funny.
I can count on one hand thenumber of times in five years
that people have identified mecheese and man 47 responses.
And one of them was and I don'tknow if you know about this one
, it's one of the four.
It's actually in Wilton Manors,it's called New York grilled
cheese and the dude was geniusbecause he takes waffle irons
(17:38):
and that's what he does and he'sactually patented it,
copyrighted it too.
It goes after people if theyactually bite on his little
repertoire of making a wafflegrilled cheese.
Speaker 1 (17:45):
How can you do that?
Speaker 2 (17:48):
He did it.
He was the first person thatsaid I'm going to do this, and
he did it.
He trademarked it, copyrightedit and all of it.
Speaker 3 (17:54):
So he's got a lot to look at.
I feel like I've seen it.
Speaker 2 (17:59):
I feel like I've seen it in more than one place.
He's a social media, like thedude is, so he's like Cassie
back.
He's actually been doing it forquite some time and what he
would do is if he wanted to putsome a new item on the menu, he
did crowdsourcing and he wouldhave people come in and as they
would come in, he'd be like he'dhave the two up there and it'd
be like the Fiatini against theHernandez and he would have it
(18:20):
like the Parm against the Cubanand people would come in and
order it and if whoever got themost votes, that went on the
menu and that's how we did it Imean, the fiadini would probably
come in on the number one.
Speaker 1 (18:31):
Well, if they spelt it right, we're right what's the
fiadini?
I want to know chicken parmtoday it's the chicken parm, so
that's that's my last name, andit just seems that even I know
it's your last name, I know itbut not everybody.
Everyone may know that and inlike, growing up in school, my
teachers were the worst ones inpronunciation and spelling,
(18:53):
believe it or not.
And at this point you know wehave.
We had ordered some, someshirts or whatever with our
logos and everything, and, andsure enough, they forgot a
letter.
They forgot a letter and areyou kidding?
Speaker 3 (19:05):
No, no no, fianini.
Speaker 1 (19:07):
Yeah Fianini, it's funny, it's a party.
Speaker 3 (19:11):
So it's like.
So it's like a panini.
Speaker 1 (19:14):
There you go, there you go.
Speaker 3 (19:15):
Which is also a sandwich.
Speaker 1 (19:17):
Right, so growing up, growing up.
Italian over here.
Speaker 2 (19:21):
No, so growing up like you know when you have your
cluster of friends.
Speaker 1 (19:25):
They're all from the same sort of you know background
or whatever.
Everybody's name sounds like afood, so you know I was.
Obviously I was fettuccine,that's what they called me
because of Fiatini, but paninipanini actually works really
well too.
So good job, amy Drew.
Thanks, thanks a lot, thank you.
Speaker 3 (19:42):
All right, I'm going to have a panini for lunch now.
Speaker 2 (19:44):
At least you don't have the last name of Schlissel
I'm going to have severalpaninis I'm having flashbacks.
Did you see what our buddy,jason, put up on his social
media with Lance and I, theshizzle I did, I absolutely did.
Speaker 1 (19:57):
It was bronzy.
He's um, we need to keep himreally busy.
Obviously, yeah, he need tokeep him really busy.
Obviously, yeah, he needs tostay away from the photoshop or
whatever he's using there.
100, oh my goodness so amy he'sa huge fan of amy drew, by the
way listen, we keep talkingabout a bunch of stuff on this
show and and it never comes tofruition what's, what are we
talking about?
(20:17):
like these field trips, likewe're supposed to go to orlando,
we're supposed to go to yourpizza place and do all the like
let's make it.
Speaker 3 (20:23):
Come to pizza.
Bruno, I would love to go there, I haven't been in a while.
Come to orlando, and let's dothat.
And other places, let's justeat carl's ready right now.
Speaker 1 (20:34):
Oh my gosh I'll tell you what you just that was like
the best thing I've ever heard.
Come on, let's just, let's justeat he just smiled like a
little kid got an oreo cookiefor the first time I am.
I'm smiling.
That makes me happy.
Hey listen, food.
Food is the great mediator,it's the, it's the great
(20:54):
connector mediator.
Meat, meat, meat mediator.
I just feel like it.
You know it deserves more.
I think there will be lesschallenges out there in the
world if everybody got togetherand had a little wine or a
cocktail.
Speaker 3 (21:07):
nice food had a couple of panini.
Speaker 1 (21:09):
Share a panini, you know.
Speaker 3 (21:12):
Share, share, yeah, share, yeah.
I agree.
I agree with all these thingsand that's why it's a fun thing,
you know, as you guys would allagree.
That's why it's such a funthing to report on and because
people get excited.
You know people disagree overit all the time, but it doesn't
matter, it's not.
(21:32):
You know, if you love a regulargrilled cheese made with Kraft
singles or you love some crazyelevated short rib smoked Gouda
thing, it doesn't matter, youcan both be right, yeah, you
know, Unless it's sauce andgravy.
Speaker 2 (21:49):
Because, let me tell you, a friend of mine did that.
He did the post and he talkedabout having sausage, meatballs
and oxtail and he called itgravy and I tagged you in it.
I don't know if you saw it.
So I went to school with Donand then my neighbor, my old
neighbor, mike Zaccaro, anotherItalian guy, his family, that's
where I learned about gravy.
Speaker 3 (22:08):
His family did it on Sundays and called it gravy and
it was a whole big thing and Iwanted to see if you're going to
chime in.
It's very American.
It's a very American Italianthing Gravy.
We did not call it gravy in myfamily, but I knew a lot of
families that do and did call itgravy.
I do not know None of myfriends who were closer to the
(22:32):
immigrants called it gravy.
Speaker 1 (22:34):
That's you know my friend, my friend.
Speaker 3 (22:36):
You know whose parents he's first generation
italian-american.
Nobody in that house called itgravy that.
Speaker 1 (22:45):
That's how we were parents were from italy and
nobody calls it gravy listenI'll.
Speaker 2 (22:50):
I'll ask don and mike .
I don't.
Mike was, I think he was second, second or third generation.
I don't know about Don, but Iknow like these guys are all
like kumbhas from, like that'swhat they are pure Italian Well.
Speaker 1 (23:04):
I'm a second.
Speaker 3 (23:05):
I know a ton of people up in New York who say
gravy, but I think they're atleast one generation removed.
Speaker 1 (23:12):
You know, like their grandparents were from italy,
but not, so he gets so hot aboutthis subject, I just his whole
demeanor just changed my well,because the last time we had
this conversation I had cousinslike they're reaching out to me
and like whoa, what, what thehell are you?
What is this?
You know who says great?
Like we know that people say it, but we make fun fun of them.
(23:32):
Like honestly, like what do wedo?
Speaker 2 (23:34):
Here's the thing like when you have and I've heard
this about other differentcultures like Manish is another
one that he moved and immigratedfrom India.
His parents did, and the waythat story how his dad was able
to get out of the Indian castesystem was that his German chef
moved to New Orleans and that'show his father moved to New
Orleans.
(23:55):
He didn't want to eat the foodthat his father cooked because
it was Indian when he went toschool so he kind of like pish
posh it away because he didn'twant to be made fun of from the
smells and all that stuff.
That's the same thing.
The reason why that gravy cameabout because during Sundays
that's what people did back inthe day, when if a german
culture, english culture,whatever it was they were making
(24:15):
gravy, meatloaf and gravy orsteak and gravy, so became gravy
for them.
So it was like a hidden thingso they can assimilate better.
Okay, wait a minute.
Speaker 1 (24:25):
All right, all right, all right, that is.
That's something that I have tolook into, but that's probably
one of the first times you'vemade any sense on this podcast
in two years.
No, I did something the otherday.
Speaker 2 (24:37):
Well, that was being thoughtful, I was thoughtful.
Speaker 1 (24:39):
You were thoughtful yes, no, but that makes a lot of
sense only because you know alot of people.
When they came over, theyactually changed their names and
everything.
Speaker 2 (24:48):
Well, that was also because, when they went to Ellis
Island, names got changed,because the idiot that was
actually asking them to changetheir name.
That's what happened to mygrandfather.
Speaker 1 (24:56):
Well, that too, but even post that people were
changing their names as to fitin and assimilate.
So that makes a lot of senseand that actually makes me feel
good because it's not gravy.
Speaker 2 (25:10):
No, and we had this.
I had that conversation.
I guess you weren't listeningto me because your, because it's
not gravy.
No, and we had this.
I had that conversation.
I guess you didn't want tolisten to me because your blood
was boiling so much, but thatwas.
One of the things I stated wasthat they were it's not that
they were in fear, they justwanted to simulate their culture
better and what way to do itthan to call it something that
everyone else knew.
And they were also using somemeat to it, so that, instead of
to me that's a ragu, yes, it.
(25:33):
So that, instead of to methat's a ragu, yes, right,
that's a ragu.
Speaker 3 (25:35):
To me that's a hundred percent ragu, not a
gravy meatballs and the berjoland the sausage is all in there.
It's all in there we gotta makeall day on sunday or maybe all
day on saturday and then you eatit sunday.
That to me is the real move.
But I don't really care if youI mean gravy.
To me it seems like it's a NewYork Italian thing it is, or New
Jersey, you know, like anortheastern.
(25:56):
But I don't care, I think it'sfine.
You know, it doesn't bother meone way or the other.
I find words and phrases andthe way language is more of
amusing and I think it's a funregional thing.
Speaker 1 (26:07):
So I mean, I think it's fine.
Speaker 3 (26:09):
You know where is my friend whose parents are from
Italy.
You direct is like we know realItalians.
Don't call it that.
It's like well, you knowwhatever.
Speaker 2 (26:18):
We were fine.
We were just talking aboutcelery soda.
Speaker 3 (26:21):
You know, I feel like it's like, let everybody call
it what they want, they're stillItalian.
Speaker 1 (26:26):
We're just a little further removed from the old
country than you Calm downcountry than you calm down.
Speaker 2 (26:35):
Indeed, it's funny because we were actually talking
earlier about the you knowdifferent root beer, because
john likes root beer and I'mlike, yeah, I like dr brown's,
I'm like, but I don't get thecream, I get the buck cherry, I
get the root beer, but celerysoda I'm like who thought of
that?
That's just kind of weird andit's genius.
Speaker 3 (26:48):
It's not weird.
Well, it is weird, but it'sgenius.
I, I, I have opinions.
They used to make a diet celerysoda.
That was so good, but I think Iwas the only one who drank it,
so they don't make it anymoreI've never even heard of that.
I would drink that all day long, like I'm so sad that because I
won't drink sugar soda, everynow and then I'll take a sip of
(27:08):
celery soda.
I'm like, oh, it's so good's sogood, but it's too sugary, so I
don't drink it.
Speaker 1 (27:14):
I don't even know, such a thing existed no.
Speaker 3 (27:17):
Yes, it's celery.
They don't say it's celeryflavored soda, but it's C-E-L,
hyphen R-A-Y.
Speaker 1 (27:24):
Well of course they have to say that, because if not
, if somebody, if somebody'sthinking celery soda, I don't
know Like thinking celery soda,I don't know like do you have to
do that.
Speaker 2 (27:35):
Never it's so underrated do we need to do.
Underrated we need, I guesswe're gonna need to go get some.
Speaker 1 (27:38):
Well, do we need to make like a mirepoix soda?
Is that what we're gonna do?
Speaker 2 (27:42):
I mean, it just doesn't make any sense look at
him pulling out the culinarythough I would taste it yeah, he
just pulled out the culinaryterminology might make a nice
like sort of savory highball.
Speaker 3 (27:53):
we can call one like the mother culinary terminology
Marepoix soda might make a nicesort of savory highball.
Speaker 1 (27:54):
We can call one like the mother soda.
Speaker 3 (27:56):
Gin and Marepoix soda .
Speaker 1 (27:59):
Gin and Marepoix.
I think that would be okay Withlike an olive in it.
Speaker 3 (28:03):
That wouldn't be bad.
That sounds like it couldactually be refreshing.
Speaker 2 (28:06):
Listen, I was just at Universal Studios and I was at
one of the Irish pubs and Iordered a drink that had bourbon
and cucumber liqueur.
Speaker 3 (28:17):
It was really good yeah, that's not two that I
would put together, but I'll tryit, it was you know there's
weirder things, yeah I don'tknow what to say to any of this.
Speaker 1 (28:27):
Honestly, we're off the rails right now celery.
Speaker 3 (28:32):
Celery soda is an acquired.
It's probably an acquired taste.
I don't think anybody likes itwhen they're a kid and then it
grows on them, which is sort ofhow I feel about beer.
Like, I don't really thinkanybody likes beer.
If they drink it when they'retoo young, I think they just
drink it because it is beer andthen eventually they start to
like it.
Speaker 1 (28:51):
So I don't disagree with you there I also.
It depends on the beer.
I recall having my firstheineken and I was like man,
this is like wasn't good.
But if you do like a I don'tknow like a lager, pilsner or
something oaky, you know nuttyor whatever, you know what,
maybe so yeah, but back in theday there was a lot of dad beer
(29:14):
in my house.
Speaker 2 (29:15):
There was a lot of like not you know, there was
like a lot of dad beer we drankmickeys in my house that's what
we do, you know it was like itwas like I can't even think of,
like, meister brow, you know thegreen lower brow, the green
ball like domed beer on thebottom shelf of the liquor store
.
It was right next to IP.
(29:37):
What is it?
The Pilsner that everyone talksabout?
We would either get O'Milwaukeeor Mickey's Blue Ribbon or
something.
Blue Ribbon yeah, that was theother one that we would drink.
It was right next to Boone'sFarm.
Girls wanted Boone's Farm.
We drank Mickey's Right.
Speaker 1 (29:51):
Because it was cheap beer.
Yes, farm girls want a boone'sfarm.
We drank mickeys, right, orbecause it was cheap beer.
Yes, I don't remember that oneyeah, it was back in the night.
I just remember.
Speaker 3 (29:57):
I don't remember, I remember mad this is underage
drinking right, correct, are you?
Speaker 1 (30:03):
talking about underage drinking.
Speaker 3 (30:04):
Yeah, or we didn't drink there was no boone's farm
that I remember.
There was mad dog but like, butmoreover, I remember wine
coolers or schlitz malt liquorbowl like the grand that was
like the parent of zima, and theis now the grand, great
grandparent of whatever allthese like seltzers are yeah,
(30:24):
the truly.
Speaker 1 (30:25):
I guess zima something different.
Speaker 3 (30:27):
I remember that those are horrible zimas came out
like I'm a little old for Zima,like that was.
That was either the younger endof Gen X or the oldest
millennials were the Zima people.
Speaker 1 (30:41):
That was 96 or so, right around there, ninety five
I was in nine.
Speaker 3 (30:46):
So there you go.
So that's like way ahead.
You know, like I was, I waswell, I was very legal by 96.
Speaker 2 (30:55):
I was not drinking.
Speaker 3 (30:55):
I never, even I'm not even sure I ever had a zima.
Speaker 2 (30:58):
I've never had zima, I don't think uh, in the
restaurant business, because youhave so many people trying to
peddle their different liqueursand liquors and beers and stuff.
You definitely have stuff, soyou definitely taste some really
different things.
But yeah, zima is one of mytried and put down immediately.
Speaker 1 (31:15):
Yeah, I didn't like it.
It wasn't for me.
Speaker 2 (31:17):
And it's funny because I noticed in my 30s I
stopped drinking beer altogether.
40s I don't drink beer.
Speaker 1 (31:22):
Well, because you gained 8,000 pounds on that, I
can't.
I have to drink.
Speaker 2 (31:26):
I feel like I weigh like 455 pounds because of the
yeast.
I don't know what it is, but Ijust bourbon vodka, gin.
Speaker 3 (31:34):
I like beer better now than I did then, but it's
too filling.
Yeah, that's what I mean I canonly if I have one beer.
Speaker 1 (31:41):
it's like I can't, I'm full, it's like eating four
slices of bread, oh my God.
All right, so let's get back ontrack here for a second, amy Jo
, we were still talking aboutfood.
I, I know, I, I get it.
Speaker 3 (31:56):
That's what we're supposed to do, right yeah, yeah
.
Speaker 1 (31:59):
But I want to learn.
I want the audience to kind ofget a glimpse inside the day in
the life of a food journalist,and I know this is part of my
life is a little.
Speaker 3 (32:12):
My life is a little.
Yeah, there's deadlines.
I get my, I get my inspirationfrom everywhere.
I get it.
People, friends, readers,followers will send me things.
I see things on social media.
I get news that differentrestaurants are opening for
marketing people.
News of where to go could comeliterally from anywhere, from
(32:34):
anywhere.
Speaker 1 (32:35):
Is it that you mostly have to find your own topics,
or is sometimes the paper kindof gives you some directive?
Speaker 3 (32:43):
Once in a while, yeah , that happens.
I remember the easiest examplebeing when I first started at
the Sentinel.
That was when, like the chickensandwich war thing was going on
.
You know, and I remember beingat my yeah, who had the best
chicken sandwich, chick-fil-aand Popeyes.
Speaker 2 (32:59):
It was like.
Speaker 3 (33:00):
Chick-fil-A and Popeyes right.
Speaker 2 (33:02):
Wasn't it.
Speaker 3 (33:03):
And I remember being at my desk and managing editor
walking over to my desk and westill had the newsroom and I was
working on something and he wasjust like you need to go to
Chick-fil-A and do a story onthat.
So I was like, all right.
So I just grabbed my bag and Iwas like, okay, I guess, I guess
I'm going to Chick-fil-A.
So I went to Chick-fil-A, Iwent to Popeye's, I talked to
(33:24):
people in the restaurant overwhat they liked, and so that's
like the first example that Ican think of and so not
necessarily need to be prompted.
But sure, sometimes people youknow will see things and be like
we should write a story on that, and so I will jeff chick-fil-a
(33:48):
or popeyes, popeyes, I agree.
Amy drew yeah, popeyes was whereI went to.
Speaker 2 (33:54):
I agreed popeyes I have to be honest.
Speaker 3 (33:57):
I think it was just like crunchier and greasier and
and I like the spicy saucebetter.
Speaker 2 (34:01):
Yeah, that's what I like.
This is spiciness.
So in the Brandon mall theyhave a Chick-fil-A and then all
of a sudden I see that one ofthe outlets closed and they were
having something and it's nowopen, but it was Popeye's and I
thought what a great marketing.
And it's literally almost rightnext door and what they did is
their marketing.
This is absolutely hysterical.
We're open on Sundays.
Speaker 1 (34:23):
Oh, my goodness Wow.
Speaker 3 (34:26):
It was like people stay on chicken on Sundays.
Speaker 2 (34:32):
I don't know what to say to that I thought it was
brilliant.
So I mean cause.
Here's the thing.
Speaker 1 (34:39):
I never want Chick-fil-A, unless it's this
Monday.
Well, you're just a rebel Rightexactly, but I can see like
turf wars happening.
Speaker 2 (34:47):
But here's the thing I will say during this whole war
with chicken, burger King cameout with the crispy crunchy
sandwich that they wanted tocome in.
Let me tell you, the first timeI had it was great.
Ever since then, meh.
Well, yeah, because they're notputting I remember the old ones
.
Speaker 1 (35:02):
Remember the old school ones, when Burger King
first came out with the chicken?
Speaker 3 (35:06):
They had no, but they had three.
They had a French one and anItalian one and an American one.
Speaker 2 (35:11):
Yeah, the American one was pretty.
Speaker 3 (35:13):
Remember, yeah, back in the day.
Speaker 2 (35:14):
Yeah, the Italian one had too much oregano in it.
Speaker 3 (35:19):
I don't know, I'm just, you know, like I think
that when you come from a placewhere you could throw a rock and
hit a place to get a chickenparm, that's just not even like.
I'm not having that.
Speaker 1 (35:32):
Right, I'll tell you what if I was to choose.
If we're talking about fastfood and I know something about
fast food I'm picking theWhopper whichies over a Big Mac
or a double quarter pounder,about 8 out of 10 times, just
because the flavor profile,their fake smoky smoke that they
put in there.
I don't know, I prefer that.
(35:52):
If I'm going to and I have aproblem If I'm going to crave
fast food, it's usually that NowI will take the the uh quarter
pounder also like I.
I do like those, but I'm gonnaalways go with the the whopper.
What say you me?
Speaker 2 (36:08):
yeah, I would say I like a good wendy's man.
It's always hot why do you get?
Speaker 1 (36:13):
I gave you two options and you're gonna.
Speaker 2 (36:15):
Oh, then I gotta go.
Speaker 1 (36:17):
Okay, that's what I want to know I like.
Speaker 2 (36:18):
I like the char flavor from that.
Speaker 1 (36:20):
You're a rebel I am amy drew historically, my
favorite would be whopper.
Speaker 3 (36:27):
No onion extra pickle , no cheese, just whopper.
But this was my.
This was always my kind ofsecret go-to.
If you're on a road trip andyou order a quarter pounder with
no cheese, they will nobodyorders that you get a fresh
hamburger any modification we doso just for the okay, I love
(36:50):
what you're saying, so I wouldalways order a quarter pounder
no cheese and I would get a muchbetter, tastier, fresher
hamburger to piggyback on.
What fresher hamburger?
Speaker 1 (37:01):
To piggyback on that.
If you're driving and it's aroad trip, if you stick with
McDonald's cheeseburgers, youcan eat them without really
making a mess.
It's such an easy thing to doand eat and drive.
Just saying.
Speaker 2 (37:19):
The nostalgia of that burger he just mentioned is
definitely the minced onion.
I absolutely love that.
So do I.
Speaker 3 (37:27):
That is a very, very signature flavor.
It doesn't taste the sameanywhere else and I will agree
with that.
It's like McDonald's has itsown kind of jam going on with
that.
I do not eat fast foodregularly at all, occasionally
on road trips and my go-toCarl's going to laugh at me my
go-to is the egg McMuffin,because an egg McMuffin is
(37:51):
something like.
I know that it's, I can'tremember, don't quote me, but
it's basically like 300 calories310.
Speaker 2 (37:57):
I just had one this morning.
Speaker 3 (37:59):
There you go.
So I know what I'm getting,calorie wise, because this is
what I have to do.
So if I'm desperate and I needsomething on the road, that is
what I go with.
It's a lot of protein, so itkeeps me full and it's only 300
calories and I know that andthat's what I get.
Boom Eggnog muffin and I'm done.
Speaker 2 (38:19):
I got one more for you junior whoppers 300 calories
too oh, is that true?
Speaker 3 (38:24):
yep, even with, like, all the makes.
See, I don't know, they putmayonnaise on it.
You don't know how much they'reputting on, but that's the best
part about the whopper that'sthe best part about the whopper
with no mayo no, no no my god,you gotta have it my way no.
Speaker 1 (38:38):
Listen when you, when you bite into no, you have to
have the mayo.
Speaker 3 (38:43):
No, I have it my way because it's burger cake.
Yes, I get it I totally get it.
Speaker 1 (38:47):
But when you're three bites into that whopper and you
get it over you well listenbecause it's a whopper junior
well, forget the junior, you'regetting the.
You're getting the the crunchyiceberg.
You're getting the mayo.
You're getting the tomato.
You're getting the crunchyiceberg, you're getting the mayo
, you're getting the tomato.
You're getting the.
It's all in one like centermass and it's so good, like
that's the part that I actuallycrave.
Speaker 3 (39:08):
I'm totally going to check that and get that now and
see what I think, Cause Ihaven't had a Whopper.
The last time I had a Whopper Ihad an impossible Whopper cause
I wanted to taste it.
Speaker 2 (39:19):
It actually is not bad.
It's not bad.
Speaker 3 (39:22):
It's really indistinguishable.
Largely the thing about theImpossible Whopper that kills me
, though, is that it's like theexact same calories, more or
less than the regular Whopper841 calories.
It's a lot.
Like I said, egg McMuffins 300,841.
Do you have this in front ofyou?
Speaker 1 (39:40):
No, and I was just going to mention this Like
what's what's astounding to meis that.
No, I'm not, but he's sittinghere just recalling his hands
are folded.
He's up on the mic and justspitting out numbers.
Speaker 2 (39:51):
I'm like Rain man when it comes to that stuff.
Speaker 3 (39:54):
No, no, you really know.
The calorie counts on anImpossible Whopper.
Speaker 2 (39:59):
All right.
So here's the reason why mybook is coming out, and one of
the things I utilize in the bookis the Whopper and I knew it
was 841 calories and when Iwanted to go check out what the
difference was between theImpossible and the Regular,
obviously it's just basicallythe saturated fats being animal,
not animal, you know at thatpoint with the Whopper.
But there's just as many, rightthe calories are really because
(40:21):
you still get the cheese, youstill get the mayonnaise.
It's not vegan.
So or even vegetarian yeah,you're not going to get a vegan
at a burger at mcdonald's orburger king, because it's still
going to have the cheese, it'sstill going to have the
mayonnaise.
Speaker 3 (40:35):
So but at burger king you don't have to order that,
so so that's my question.
Speaker 2 (40:39):
Can you?
Speaker 3 (40:39):
order a vegan version .
Speaker 2 (40:41):
You can.
It's just not going to be thatmuch flavor to it.
I mean, you're going to havewhat?
Ketchup mustard, no mayonnaise.
John likes the no mayonnaise.
Speaker 3 (40:51):
I can totally live without mayonnaise on my
hamburger.
I mean it's good.
Speaker 1 (40:54):
But I don't have to have it Now.
I'm not saying that you need tohave a glob of mayonnaise, but
like a little spread of mayo,man, it gives it a little flavor
.
Speaker 2 (41:04):
Listen, I don't mind mayonnaise, but it has to be a
good quality mayonnaise.
What they're utilizing is purewhite and I have a problem with
pure white.
Speaker 3 (41:11):
Do we have a conversation?
Because I'm a mustard over mayogirl, if you force me, I'm
going to pick mustard.
Speaker 1 (41:21):
Well, we know John's not going to pick mustard or
mayo.
Speaker 3 (41:24):
I like them all, but I feel like we have this
conversation.
Speaker 2 (41:26):
I like barbecue sauce over my condiment.
As far as ketchup and mustardand mayonnaise, I would always
go for good barbecue.
Who even picks that?
I'm just kidding Me.
I love the texture.
Speaker 3 (41:39):
I am a mustard fan.
I I like because mustards areso different across the spectrum
and they enhance so many otherthings.
Mustard is great mixed withmayonnaise actually.
Speaker 2 (41:51):
Yeah, I remember that was a kick yeah for french
fries.
Speaker 3 (41:55):
So okay, so you don't call it that unless you use
dijon, I would imagine correct,correct, correct, 100 so what
are you putting on hot dogs?
Not my favorite, not myfavorite mustard what do you put
on?
What do I put on hot dogs?
Yeah, I guess, like, like, ifI'm at the new york cart and
these are my options, um god, itwould be tough.
(42:18):
Probably mustard and onions,although I do love mustard and
sauerkraut.
I like a slaw dog too yeah,everybody.
Speaker 1 (42:25):
I think that's goes without I mean what?
Speaker 3 (42:27):
what's my limitations as you're looking at, and you
just did the head they don'thave on our new york cart, so
take that away.
Speaker 2 (42:33):
I'm gonna go with mustard and onions so we're
talking about a cart yeah,onions, relish mustard, ketchup,
ketchup.
Okay, if it's loaded, that's it.
If that's a loaded way, that'swhat I would do it.
Speaker 1 (42:43):
I will eat all of what you guys just said, but my
preference and go-to is ketchupand mustard and I'll slay those
hot dogs.
I'll have three of them, andyou know that's.
Speaker 2 (42:55):
I love them.
There's a concept out in LasVegas called hot H?
A?
U T E dog.
It's right next to GordonRamsey's place.
Oh my goodness, I spent $84 onhot dogs to feed the entire
kitchen because those hot dogswere that good.
No, Amy, I'm telling you, theseare not your run of the mill
(43:16):
hot dogs.
Speaker 3 (43:17):
These things were do they make them and everything I
don't know.
If they Do they make?
Speaker 2 (43:20):
them in-house?
I don't think they make themin-house, I think it's the
toppings they're using.
I mean, like one was like abreakfast hot dog and it had
everything you want, includingthe egg.
Their vegan hot dog wasincredible.
The one that had arugula thathad like a it like a tomatillo
sauce on it.
It was just so flavorful.
Speaker 1 (43:40):
I am so upside down right now.
Do you remember Hot Dog Heaven?
Is it still?
Speaker 2 (43:46):
there.
I saw it in Fort Lauderdale, no, fort Lickerdale Right off of
Sunrise and Federal.
Speaker 1 (43:52):
Highway.
Speaker 2 (43:54):
Right as you're going to Federal Highway.
It's on the north side of thestreet, the straight side of the
curve there.
That was gorgeous.
I like that better thanstarlight chili.
Is that the one?
Oh, skyline skyline skyline.
I didn't like skyline.
Speaker 3 (44:09):
Hot dog heaven, my first skyline chili this year oh
, we're really here in orlando,yeah, and I think it's in winter
garden but like one opened herein central florida.
Yeah, it's a big deal.
Oh my gosh.
The folks from Cincinnati werelike nuts.
They were so excited.
It was really fun to go and seeall the weird things they put
on the hot dogs and it was funyou know it's a whole new way.
(44:32):
It's a whole new Midwestern wayfor me.
Speaker 1 (44:38):
I thought Skyline was going the opposite direction
with locations.
I thought they were yeah so didI.
That's cool, I'm glad they'restill around.
Speaker 2 (44:42):
But this hot dog gave me an idea.
Like Keith and I looked at eachother, like, can you do this?
I'm like 100%.
I looked at the guy and I'mlike he was the manager.
We started talking, we werechefs and I'm like what's your
like?
Food cost Around 26% to 24percent, oh wow.
And it's 30 seats 30 seatrestaurant.
Speaker 1 (45:01):
That was it it was so gorgeous and I bet you can just
keep slaying in hot dogs,although I mean, is it?
I wonder if people are, witheveryone you know, being so
aware of what they're putting intheir body these days.
Speaker 2 (45:12):
I'm just wondering if hot dog they had the option,
though they had the vegan option, and that, to me, was
spectacular, because the veganhot dog is not bad.
There's some great ones outthere.
They actually, I think they hada chicken turkey blend too,
like you would for like a corndog, but their options were not
just instagram, though.
Speaker 3 (45:28):
I have to just take issue people being aware or
concerned with.
Yeah, I guess people areconcerned.
They want to know what they'reputting in their bodies, but
then they know and then it's notstopping them.
Have you seen what goes viral?
Speaker 2 (45:40):
yes, yes I mean, come on, nobody's stopping no, and
it seems like it's the biggerthe better, like everything has
to be ultra biggie sized.
Like I saw the one I'm on adiet.
The guy folds a whole domino'spizza into one slice.
Have you seen that one?
I literally looked at it, went,went.
That's Carl, that's me.
Have you seen?
Speaker 3 (46:00):
it.
Speaker 2 (46:02):
No, that's funny, though he literally takes it up
and folds it into twos and itgoes from the large pizza into
like folded triangle like thisbig.
Speaker 1 (46:11):
I mean, I've seen where they would take that whole
pizza, blend it and origami andyou know, and just dump it on
top of another pizza and thenyou're eating that, something
like that.
Speaker 2 (46:21):
Look at the burrito that was the pho burrito.
You didn't see the pho burrito.
No Dude, this guy made aburrito.
You see the stuff I send you.
We can't talk about it on air.
It's like this big round, it'slike holding a football and the
guy stuffs it with the pho he'sgot like and the juices on the
(46:42):
side.
He pours a little juice in itand it's just anything that's in
amy's right, anything that'sginormous, that people say they
want to know what they'reputting in their body but they
want the over sensitized way ofeating things they want to know
there's a half a pound of cheesein it before they consider it.
Speaker 3 (47:05):
Wow, it's basically what's going on.
Yeah, it's fun, though itreally is fun.
I don't know if it's, I don'tknow if it's good, but it but
it's fun to watch, you know?
I mean, there are things.
I saw somebody the other day Iwish I could remember, cause I
would love to give her a shoutout, but she went to someplace.
Ina, that does like a fivepound soft serve ice cream cone.
Why do you know this place?
Speaker 2 (47:23):
that's jackson's in hollywood.
Pounds that's jackson's inhollywood jackson's, that's in
dania beach yeah, that's in thebeach hollywood yeah, that's,
that's that's what they do, likethe burp, which is a huge
pitcher of root beer, and they.
Speaker 3 (47:36):
The top of it is all ice cream yeah, oh no, I never
saw that when I went there.
I always get the um kitchensink but I, I'm like simple.
No, I mean I would with a groupof people.
No, I like peppermint ice creamwith that homemade hot fudge on
this in the sidecar, oh, okayand whipped cream.
Speaker 1 (47:54):
I'm fairly.
I'm fairly certain that we'regoing to get people emails or
posts about how, you know, wejust ruined everyone's diet this
week.
I'm fairly.
Speaker 3 (48:07):
I feel like I just do that.
Speaker 1 (48:08):
That's my job, essentially All right, amy Drew,
I really want to do this.
I want to put a field triptogether.
Like we've said it a bunch oftimes, well, pizza, but I want
to do.
I want it to be like a circuit.
I want to hit this.
I.
I want to put a field triptogether.
I really, like we've said it abunch of times, oh no, well,
pizza, but I want to do.
I want it to be like a circuit.
I want to hit a bunch of places.
You know, have a little bit.
(48:28):
I want to.
I want to spend a day where wego to like maybe four or five,
six places, but we have a littlebit of each, you know, like the
, the popular stuff from eachthing.
Do a tasting and just get outthere, make some content and
have a great time.
Speaker 3 (48:41):
Can we do this?
I'm so for this.
Yeah, let's do it.
Let's do it A hundred percent.
Speaker 1 (48:46):
Jeff, are you down for this?
I mean, yeah, lord, okay, allright, let's well, when we we're
going to finish up here andthen we're going to offline,
we're going to pick a date,we're going to do this.
All right, amy, say again howpeople find you.
Speaker 3 (49:03):
Find me at the Orlando Sentinel and you know
what?
Subscribe?
The digital subscription issuper cheap Keeps you in touch
with what's going on, not justin the food scene, but in the
whole scene all over centralFlorida.
You can find me on Instagram atAmy Drew A Y D R double O, and
I'm on Twitter under the samehandle.
(49:23):
Find me on Facebook and find meon the let's eat Orlando page,
which is run by the Sentinel.
Speaker 2 (49:30):
Really fun.
Speaker 3 (49:30):
You can ask questions .
Yeah, Ask questions.
There's thousands of membersask questions.
Throw up what you cooked, allthat stuff.
Speaker 1 (49:37):
It's really fun.
All right, we love it.
Jeff, john, I don't, you know,we didn't do anything yet in
terms of food, but I know it'sgoing to be great.
Amy, thanks for coming on theshow today.
We will catch you next time.
Hello food fam.
This is the Walk and Talkpodcast where you will find the
perfect blend of food fun andcooking knowledge.
I'm your host, carl Fiodini.
Welcome to the number one foodpodcast in the country.
We're recording on site at IbisImages Studios, where food
photography comes alive and Iget to eat it.
We've got journalist and WalkTalk culinary contributor Amy
(00:31):
Drew Thompson on the show todayto catch us up on the Orlando
food scene.
Stay tuned, amy Drew is on deck.
If you missed it, be sure youcatch last week's episode with
Internet powerhouse and newlyauthored cookbook gal, cassie
Sharp.
She's so awesome.
Check it out, man, you're goingto love it.
I'm into quality made smokedfish dips and spreads.
(00:54):
I know you are too.
Check out our friends over atCrab Island Seafood Company.
One of my favorites is the crabrangoon.
I said it last time, I'm goingto say it again.
Visit them atcrabislandseafooddipcom.
Jefferson baby boy, I mean, youhave a.
There are several elevated,wonderfully looking, delicious
(01:16):
grilled cheese sandwiches on themenu today that you're making
which kind of dovetails intowhen Amy comes on what she's got
going.
Amy Drew, comes on what she'sgot going on and let's talk
about it.
What do you got?
Speaker 2 (01:29):
Well, yeah, when you said what she was coming on for
and grilled cheese was one ofthem and you asked can you
elevate them?
I'm like yeah.
What's funny is I used to workfor my previous job.
One of the guys was a marketingperson.
His name was Vernon Blanson.
Was Vernon Blanson and Vernonwas always like didn't know much
about food.
He was like can you like makeanything gourmet?
And I'm like, yeah, well, wecan do challenge.
Every week.
The guy challenged me.
(01:49):
We did a peanut butter.
One of them was the grilledcheese.
One of the grilled cheeses Iended up doing was what do you
do with grilled cheese?
Everyone has to have a certainsoup, right?
What's the soup that goes withit?
Well, you know Bisk tomatotomato bisque so what I did was
I took mascarpone cheese andsun-dried tomatoes, rehydrated
the sun-dried tomatoes, whippedthem into a puree then, put them
(02:11):
in, fold them into themascarpone to give it a tomato
bisque flavor used as a spread.
Then I used a white cheddarcheese with some, some fontina
and then a little bit ofguerrilla, so I layered that in
and I just grilled the grilledcheese that way.
So we're going to have thatoriginal one.
Then we're going to be doing ariff on like a French dip,
(02:31):
because you have the prime riband you take it and the nice
crusty bread and you dip it intothe yuzu on the side and you
eat it.
So my thought process was likecaramelized onions, beautiful
Gruyere, I give them a littleparmesan cheese and layer that
you would like a french onionsoup.
But then I wanted to make itwhere I had the broth.
The jus is being onion basedthat you can dip into the actual
(02:54):
sandwich.
So you'd have some fun.
It's interactive.
And then the third one I'm doingis I'm doing some smoked short
rib.
The short short rib is going tohave the pickled strawberries
and then it's going to have awhipped brie with guava and then
I put a little heat behind thatbecause it's got a little bit
too sweet, and then we havecaramelized onions and that's
(03:16):
going to be on a grilledsourdough.
Yeah, that, I think, is goingto be the best, sammy.
Speaker 1 (03:21):
I don't know which one's going to be the best, but
I can tell you this you knowwe're.
You know we're switching thingsup every week in terms of
whether we're cooking first orhitting a podcast first or
whatever.
But I'm super excited about youknow what's on the menu today,
as I am also excited about youknow getting Amy Drew on the
line.
Speaker 3 (03:42):
I'm so suggestible 'm .
So I was listening to jackietalk about the grilled cheese
and I'm like I want that, I wantthat I want that like and this
is this is how every phone callof my life is.
People are talking aboutwhatever it is, whether it's,
like you know, milkshakes orcheesesteaks or or sushi, and by
(04:02):
the end of the call I'm like,damn, I want that.
It's my whole life.
The struggle is real and I'mglad that I'm in my home studio,
away from all those grilledcheese.
Speaker 1 (04:13):
Well, I can tell you what difference between you and
I is.
Somehow you stay in shape and Ijust keep getting larger.
You know what I'm saying?
Speaker 3 (04:19):
You are too kind, sir .
You are too kind.
The struggle is real and it is.
You know it's.
It's a lot of calorie countingI've got.
I'm sitting one foot away fromthe treadmill that I use pretty
much every single day.
I'm not lying.
It's right here in my office.
Speaker 1 (04:35):
Excellent.
Speaker 3 (04:36):
When I'm on zoom calls, people are always like do
you use that?
I'm like oh, yeah, I use it.
I won't even put anythingthat's remotely clothing related
on it.
Smart, use it.
I won't even put anythingthat's remotely clothing related
on it.
Smart, like as a jerk.
Like I won't.
Yeah, I won't, because of thatwhole stigma.
Like, oh, it becomes like aclothes dryer, yeah, I won't.
Even a sweat towel is the onlything allowed on this thing.
Speaker 2 (04:56):
That's that's impressive.
I'm actually proud of you, carl, because you didn't when you
said you're getting larger.
You didn't do the whole scenefrom airplane getting larger.
Speaker 1 (05:06):
Yes, shaking my belly as we're, I was expecting down
for an airplane reference.
Speaker 3 (05:12):
Wow, yeah, I think, uh, that so, anyway, the grilled
cheese, that sound good.
Speaker 1 (05:16):
That's really what I was trying to say well, I am, uh
, I'm digging it all right, solet's talk.
Let's talk what's going on inorlando.
What do you got we?
We always have what's going onin Orlando.
Speaker 3 (05:25):
What do you got?
We always have so much going onin Orlando.
I'll do like a quick roundup ofeverything.
We've got magical dining comingup.
That starts in about two weeks,on the 16th.
This is a big deal.
Every year People love it.
It's got a record 150restaurants this year in its
19th year.
For those unfamiliar, magicalDining was started by Visit
(05:46):
Orlando, about 20 years ago andit was sort of inspired by, you
know, the slow time of year.
This is traditionally September,october, august, september,
october, slower for restaurantsaround here.
So it was something designed tokind of put butts in the seats
and get people paid and, youknow, keep things moving.
And several years in they addeda charity element and so we
(06:12):
have these three course mealsfor a fixed price and a dollar
and now they have two pricetiers 40 and 60.
They started that last year.
A dollar or two dollars fromthe $60 menu go directly to a
charity every year, a localcharity here in central Florida.
This year that charity is themustard seed and you go to the
(06:34):
restaurant and you have theoption you can always order off
the regular menu, but if youwant magical dining they will
give you a choice.
It's three courses, fixed pricethings that are on the menu.
There are enhancements, some ofthe places do fun things, but
it's delicious and it's fun, andlast year they raised about
$270,000 for the LifeboatProject, which gives help to
(06:57):
victims of human trafficking.
So this year it's the mustardseed and there are always a few
ancillary charities that benefitas well.
It's a great cause and it's agreat excuse to go try a
restaurant that maybe is out ofyour neighborhood or something
you've always wanted to try, butmaybe it's.
You're like, oh, that's kind ofexpensive.
This is a way that you've got afixed budget and you can go
(07:18):
check them out.
Speaker 1 (07:19):
And that's the mustard seed in central Florida,
correct?
Speaker 3 (07:22):
Correct, correct.
So that's where the dollar, ortwo dollars, is going.
We've also got another benefitcoming up, taste Central Florida
, and that one's really popular.
That's coming up on August 10th.
That's one night, only $200ticket, with massive amounts of
restaurants with great prizesand all kinds of crazy things
(07:43):
going on.
It's like the premier food andbeverage charity event coming
together to raise money to fightchildhood hunger.
So it's the Coalition for theHomeless of Central Florida as
well as oh my gosh, let me think, why can't I think of the other
charity?
It's off the top of my head.
Oh, of course, second HarvestFood Bank of Central Florida,
(08:04):
who I've written about, whichI've written about in the past.
But this is one fancy eveningand they have prizes like you
would not believe, a lot ofraffles where you can win
something like $3,000 worth ofbooze and accessories for your
bar.
They have a wine cellar thatthey're raffling off.
(08:25):
They're selling 300 keys toopen the wine cellar at $50 a
pop, and one of them will openthat wine cellar and you win
everything in it, and that'sbottles from $20 up to one that
I think is valued over $400.
So I mean, that's a nicewindfall for a $50 investment.
They've got a ton of otherwonderful games going on where
(08:47):
you can win things gift cardsfrom restaurants, wine bottles,
there's a silent auction, but,more importantly, there's
phenomenal food and beverages.
It's a $200 ticket but it's afour-plus-hour event with live
entertainment and the wholeshebang, so that's really fun
and people love it.
So you can check that out.
Speaker 1 (09:06):
You have, the three of us are eyeballing each other
on this $50 entry thing for the,for the, you know, for the
right and they have it's bottlesand bottles.
Speaker 3 (09:17):
Scotch rum, vodka, all you know brand name stuff.
They've got mixers, they've gotseltzers, they've got bar
accessories, all kinds of things.
How many keys?
The liquor locker, I thinkthey're calling it.
Well, the keys are for the winecellar.
That's 300.
See, there's 300 and that's it.
Speaker 1 (09:35):
And they're $50 a key .
Speaker 3 (09:37):
And one of the keys will open the cellar.
The liquor is a straight raffle$50 per ticket, and so it's
over three.
I was at press time it may bemore now press time.
It was over a $3,000 value, soit's pretty crazy.
You know, I don't know who's in.
You're going to have to rent avan to bring that home.
Speaker 1 (10:00):
Challenge accepted, I fit everything right into the
Jeep.
Speaker 2 (10:03):
I'll go for my liver.
Speaker 3 (10:05):
Bring egg crates and just pad that thing up.
Speaker 1 (10:08):
Wow, that sounds great.
By the way, before the showends today, I want to make sure
we state the dates and I want toget those dates and I want to
put them in the description andI want to push that.
And, amy Drew, if you could,I'd love to get some
representatives from some ofthese charities on the show.
If you can connect, that'll beterrific.
Speaker 3 (10:32):
Say it again I'm so sorry, I missed that.
Speaker 1 (10:34):
Yeah, I would love to get some of the, some
representatives from some ofthese charities on the show.
I would love for you to beconnected.
Speaker 3 (10:42):
Absolutely, it would be my pleasure.
And just very quickly foranybody who's listening, magical
Dining starts on August 16thand goes through September 30th,
and Taste Central Florida takesplace on August 10th.
Speaker 1 (10:54):
Excellent.
What's the Juju thing?
Speaker 3 (10:59):
The Juju thing.
So Juju is this wonderfulizakaya that is turning two.
It's been open for two years inthe Milk District neighborhood
of Orlando and they arecelebrating their anniversary
with a series of chefscollaborations.
Obviously, juju does Japanesefood and they have like a capo
bar and everything and they aregoing to be teaming up with
(11:22):
chefs from across the sort ofAsian compendium.
They're going to have a Koreannight, they're going to have a
Filipino night, they're going tohave a Taiwanese night, they're
going to have a Thai night withlocal and one chef who comes
from Charleston.
But these should be really,really special and smashing and
fun, because it's a really,really fun place.
(11:43):
They're always doing fun andcreative things, great chefs.
It's going to be amazing and itis a fun place.
If you're a fan of Soussou,they opened a couple of years
previous to that.
This is their sister restaurant, which is closer to the city
center.
Speaker 1 (11:57):
Yeah, I want to know more about that.
Is that something that's onyour Instagram, or how do we?
Speaker 3 (12:10):
This is something that you can read in the Orlando
Sentinel and you can get thelink to that read on my
Instagram.
Actually, all of these things Ithink you can connect to on my
Instagram, which is at Amy DrewA M Y D R O O, and I post these
kinds of things regularly withlinks to the stories.
But, yes, you will find linksto that and you can just go
straight to the Sentinel, towhich you should subscribe if
you live locally.
Speaker 1 (12:26):
And then you have, you have a couple of more.
What are they?
Speaker 3 (12:30):
Really fun.
This week I spoke to the folksfrom Dow to Cheese, which is a
very clever fun play on Dow toChing.
Not everybody gets it, but it isreally funny.
But everybody gets grilledcheese right, and that's the
whole point.
So they do takes that are verytraditional cheddar and American
(12:50):
, and then they do elevatedtakes that are fun and funky,
like the ones our beer chef wastalking about earlier, really
delicious, and that is all theydo is grilled cheese, and they
do have tomato bisque on theside for dipping and sipping of
course they must have lines downthe block for grilled cheese
like that right.
Speaker 1 (13:08):
I mean when they're at breweries.
Speaker 3 (13:11):
I I can't think I mean aside from pretzels, which
also should be served withcheese.
I can't think of a betterpairing with a cold beer than a
grilled cheese, I mean I lovepizza and beer.
I love wings and beer, but danga grilled cheese come on.
Cheese and beer is so good Imean you can put beer in the
cheese, I mean it's.
Speaker 1 (13:32):
This is killing me that we're not eating.
Speaker 3 (13:33):
We haven't eaten I cannot not eat.
Speaker 1 (13:37):
Yet I'm so glad I'm home I know well, you should be
here, but we figured.
We figured out the bestlogistics to do this and I think
it works.
Dba, what do you?
Speaker 3 (13:48):
got.
Dba is so fun for fans of thestrand, which has been a very
popular neighborhood restaurantin mills 50 for years now.
They recently opened a littlesister joint right next door and
now the Strand has always beenbeer and natural wine.
Dba has a full bar which nowservices the Strand.
(14:11):
So thing one is you can now getcocktails at the Strand, which
is a big deal because some folksreally really do dig a cocktail
.
But this place is so chill,just like the Strand.
It has great kind of elevatedsnacks.
They have a chip and dip.
They do these old bay potatochips with an onion dip.
That is like it hits all thenotes of like the Lipton onion
(14:36):
soup mix and sour cream thingthat you always loved, or at
least I did as a kid but, it'slike everything leveled up and
yet it's all right there.
You know they do some reallyreally fun things.
They've got pretzel and they'vegot the old hearth pretzel and
pimento cheese that they make inhouse.
They've got beautiful fish.
(14:57):
They've got beautiful pasta.
It's kind of a small plate seatkind of thing, so you can
either go in there and have acocktail and a plate or two and
then go out into Mills 50 and goto your next spot, or you can
cobble together a really nicedinner with four or five of
these plates and just hang out.
It's really really great.
Speaker 1 (15:16):
Amy Drew, I'm telling you, carl, this is a good look,
that's a good little group ofinfo that you put together.
They're grouping of info.
Speaker 3 (15:25):
I try.
Speaker 1 (15:26):
But listen, here's, here's the thing.
So you, you're an actual, reallife in the flesh journalist and
I want to know how are youpicking stories Like, is it
something where you have all ofthese restaurateurs or chefs or
people in the industry?
Are they knocking down yourdoor to to your door to get some
FaceTime?
Or are you just like incognito,going out there and just
(15:50):
putting stories together?
How does that work?
Speaker 3 (15:51):
Most of the time I am definitely incognito.
I just go in and roll in likeeverybody else and I eat my food
.
There's a few places in town,sure, where people have gotten
to know me because I've met them, but most of them don't know me
at all.
Speaker 1 (16:07):
And you prefer it.
It's very very nice.
Speaker 3 (16:09):
Yes absolutely, I prefer it that way.
Oh yeah, a hundred percent.
Speaker 1 (16:13):
Why so?
Speaker 3 (16:15):
Because I'm regular, because I'm regular peeps, and
that's what I want to be.
I don't want to get any kind ofspecial treatment.
I don't want anybody to knowwho I am.
I was surprised that theywanted to put a headshot in the
paper.
That's the way it works, so,but yeah, no, nobody really
knows who I am.
Speaker 2 (16:29):
Yeah, like with Moist Palm Beach, it was basically
Jan Norris.
The only reason why I knew heris because she came in and asked
if I wanted to do an article,but her critics that would go
out back in the day when foodcritics actually were.
I wouldn't.
I wouldn't know who the heck itwas, though, cause that's what
you wanted.
That gave.
That gave the restaurant morecredibility, because that person
(16:50):
wasn't known to.
So, like what you said, amy, isthey weren't getting
preferential treatment, andthat's what you want you don't
want to know Right.
Speaker 3 (16:58):
A hundred percent, yeah, a hundred percent.
Speaker 2 (17:14):
I can count.
It's very funny.
I can count on one hand thenumber of times in five years
that people have identified mecheese and man 47 responses.
And one of them was and I don'tknow if you know about this one
, it's one of the four.
It's actually in Wilton Manors,it's called New York grilled
cheese and the dude was geniusbecause he takes waffle irons
(17:38):
and that's what he does and he'sactually patented it,
copyrighted it too.
It goes after people if theyactually bite on his little
repertoire of making a wafflegrilled cheese.
Speaker 1 (17:45):
How can you do that?
Speaker 2 (17:48):
He did it.
He was the first person thatsaid I'm going to do this, and
he did it.
He trademarked it, copyrightedit and all of it.
Speaker 3 (17:54):
So he's got a lot to look at.
I feel like I've seen it.
Speaker 2 (17:59):
I feel like I've seen it in more than one place.
He's a social media, like thedude is, so he's like Cassie
back.
He's actually been doing it forquite some time and what he
would do is if he wanted to putsome a new item on the menu, he
did crowdsourcing and he wouldhave people come in and as they
would come in, he'd be like he'dhave the two up there and it'd
be like the Fiatini against theHernandez and he would have it
(18:20):
like the Parm against the Cubanand people would come in and
order it and if whoever got themost votes, that went on the
menu and that's how we did it Imean, the fiadini would probably
come in on the number one.
Speaker 1 (18:31):
Well, if they spelt it right, we're right what's the
fiadini?
I want to know chicken parmtoday it's the chicken parm, so
that's that's my last name, andit just seems that even I know
it's your last name, I know itbut not everybody.
Everyone may know that and inlike, growing up in school, my
teachers were the worst ones inpronunciation and spelling,
(18:53):
believe it or not.
And at this point you know wehave.
We had ordered some, someshirts or whatever with our
logos and everything, and, andsure enough, they forgot a
letter.
They forgot a letter and areyou kidding?
Speaker 3 (19:05):
No, no no, fianini.
Speaker 1 (19:07):
Yeah Fianini, it's funny, it's a party.
Speaker 3 (19:11):
So it's like.
So it's like a panini.
Speaker 1 (19:14):
There you go, there you go.
Speaker 3 (19:15):
Which is also a sandwich.
Speaker 1 (19:17):
Right, so growing up, growing up.
Italian over here.
Speaker 2 (19:21):
No, so growing up like you know when you have your
cluster of friends.
Speaker 1 (19:25):
They're all from the same sort of you know background
or whatever.
Everybody's name sounds like afood, so you know I was.
Obviously I was fettuccine,that's what they called me
because of Fiatini, but paninipanini actually works really
well too.
So good job, amy Drew.
Thanks, thanks a lot, thank you.
Speaker 3 (19:42):
All right, I'm going to have a panini for lunch now.
Speaker 2 (19:44):
At least you don't have the last name of Schlissel
I'm going to have severalpaninis I'm having flashbacks.
Did you see what our buddy,jason, put up on his social
media with Lance and I, theshizzle I did, I absolutely did.
Speaker 1 (19:57):
It was bronzy.
He's um, we need to keep himreally busy.
Obviously, yeah, he need tokeep him really busy.
Obviously, yeah, he needs tostay away from the photoshop or
whatever he's using there.
100, oh my goodness so amy he'sa huge fan of amy drew, by the
way listen, we keep talkingabout a bunch of stuff on this
show and and it never comes tofruition what's, what are we
talking about?
(20:17):
like these field trips, likewe're supposed to go to orlando,
we're supposed to go to yourpizza place and do all the like
let's make it.
Speaker 3 (20:23):
Come to pizza.
Bruno, I would love to go there, I haven't been in a while.
Come to orlando, and let's dothat.
And other places, let's justeat carl's ready right now.
Speaker 1 (20:34):
Oh my gosh I'll tell you what you just that was like
the best thing I've ever heard.
Come on, let's just, let's justeat he just smiled like a
little kid got an oreo cookiefor the first time I am.
I'm smiling.
That makes me happy.
Hey listen, food.
Food is the great mediator,it's the, it's the great
(20:54):
connector mediator.
Meat, meat, meat mediator.
I just feel like it.
You know it deserves more.
I think there will be lesschallenges out there in the
world if everybody got togetherand had a little wine or a
cocktail.
Speaker 3 (21:07):
nice food had a couple of panini.
Speaker 1 (21:09):
Share a panini, you know.
Speaker 3 (21:12):
Share, share, yeah, share, yeah.
I agree.
I agree with all these thingsand that's why it's a fun thing,
you know, as you guys would allagree.
That's why it's such a funthing to report on and because
people get excited.
You know people disagree overit all the time, but it doesn't
matter, it's not.
(21:32):
You know, if you love a regulargrilled cheese made with Kraft
singles or you love some crazyelevated short rib smoked Gouda
thing, it doesn't matter, youcan both be right, yeah, you
know, Unless it's sauce andgravy.
Speaker 2 (21:49):
Because, let me tell you, a friend of mine did that.
He did the post and he talkedabout having sausage, meatballs
and oxtail and he called itgravy and I tagged you in it.
I don't know if you saw it.
So I went to school with Donand then my neighbor, my old
neighbor, mike Zaccaro, anotherItalian guy, his family, that's
where I learned about gravy.
Speaker 3 (22:08):
His family did it on Sundays and called it gravy and
it was a whole big thing and Iwanted to see if you're going to
chime in.
It's very American.
It's a very American Italianthing Gravy.
We did not call it gravy in myfamily, but I knew a lot of
families that do and did call itgravy.
I do not know None of myfriends who were closer to the
(22:32):
immigrants called it gravy.
Speaker 1 (22:34):
That's you know my friend, my friend.
Speaker 3 (22:36):
You know whose parents he's first generation
italian-american.
Nobody in that house called itgravy that.
Speaker 1 (22:45):
That's how we were parents were from italy and
nobody calls it gravy listenI'll.
Speaker 2 (22:50):
I'll ask don and mike .
I don't.
Mike was, I think he was second, second or third generation.
I don't know about Don, but Iknow like these guys are all
like kumbhas from, like that'swhat they are pure Italian Well.
Speaker 1 (23:04):
I'm a second.
Speaker 3 (23:05):
I know a ton of people up in New York who say
gravy, but I think they're atleast one generation removed.
Speaker 1 (23:12):
You know, like their grandparents were from italy,
but not, so he gets so hot aboutthis subject, I just his whole
demeanor just changed my well,because the last time we had
this conversation I had cousinslike they're reaching out to me
and like whoa, what, what thehell are you?
What is this?
You know who says great?
Like we know that people say it, but we make fun fun of them.
(23:32):
Like honestly, like what do wedo?
Speaker 2 (23:34):
Here's the thing like when you have and I've heard
this about other differentcultures like Manish is another
one that he moved and immigratedfrom India.
His parents did, and the waythat story how his dad was able
to get out of the Indian castesystem was that his German chef
moved to New Orleans and that'show his father moved to New
Orleans.
(23:55):
He didn't want to eat the foodthat his father cooked because
it was Indian when he went toschool so he kind of like pish
posh it away because he didn'twant to be made fun of from the
smells and all that stuff.
That's the same thing.
The reason why that gravy cameabout because during Sundays
that's what people did back inthe day, when if a german
culture, english culture,whatever it was they were making
(24:15):
gravy, meatloaf and gravy orsteak and gravy, so became gravy
for them.
So it was like a hidden thingso they can assimilate better.
Okay, wait a minute.
Speaker 1 (24:25):
All right, all right, all right, that is.
That's something that I have tolook into, but that's probably
one of the first times you'vemade any sense on this podcast
in two years.
No, I did something the otherday.
Speaker 2 (24:37):
Well, that was being thoughtful, I was thoughtful.
Speaker 1 (24:39):
You were thoughtful yes, no, but that makes a lot of
sense only because you know alot of people.
When they came over, theyactually changed their names and
everything.
Speaker 2 (24:48):
Well, that was also because, when they went to Ellis
Island, names got changed,because the idiot that was
actually asking them to changetheir name.
That's what happened to mygrandfather.
Speaker 1 (24:56):
Well, that too, but even post that people were
changing their names as to fitin and assimilate.
So that makes a lot of senseand that actually makes me feel
good because it's not gravy.
Speaker 2 (25:10):
No, and we had this.
I had that conversation.
I guess you weren't listeningto me because your, because it's
not gravy.
No, and we had this.
I had that conversation.
I guess you didn't want tolisten to me because your blood
was boiling so much, but thatwas.
One of the things I stated wasthat they were it's not that
they were in fear, they justwanted to simulate their culture
better and what way to do itthan to call it something that
everyone else knew.
And they were also using somemeat to it, so that, instead of
to me that's a ragu, yes, it.
(25:33):
So that, instead of to methat's a ragu, yes, right,
that's a ragu.
Speaker 3 (25:35):
To me that's a hundred percent ragu, not a
gravy meatballs and the berjoland the sausage is all in there.
It's all in there we gotta makeall day on sunday or maybe all
day on saturday and then you eatit sunday.
That to me is the real move.
But I don't really care if youI mean gravy.
To me it seems like it's a NewYork Italian thing it is, or New
Jersey, you know, like anortheastern.
(25:56):
But I don't care, I think it'sfine.
You know, it doesn't bother meone way or the other.
I find words and phrases andthe way language is more of
amusing and I think it's a funregional thing.
Speaker 1 (26:07):
So I mean, I think it's fine.
Speaker 3 (26:09):
You know where is my friend whose parents are from
Italy.
You direct is like we know realItalians.
Don't call it that.
It's like well, you knowwhatever.
Speaker 2 (26:18):
We were fine.
We were just talking aboutcelery soda.
Speaker 3 (26:21):
You know, I feel like it's like, let everybody call
it what they want, they're stillItalian.
Speaker 1 (26:26):
We're just a little further removed from the old
country than you Calm downcountry than you calm down.
Speaker 2 (26:35):
Indeed, it's funny because we were actually talking
earlier about the you knowdifferent root beer, because
john likes root beer and I'mlike, yeah, I like dr brown's,
I'm like, but I don't get thecream, I get the buck cherry, I
get the root beer, but celerysoda I'm like who thought of
that?
That's just kind of weird andit's genius.
Speaker 3 (26:48):
It's not weird.
Well, it is weird, but it'sgenius.
I, I, I have opinions.
They used to make a diet celerysoda.
That was so good, but I think Iwas the only one who drank it,
so they don't make it anymoreI've never even heard of that.
I would drink that all day long, like I'm so sad that because I
won't drink sugar soda, everynow and then I'll take a sip of
(27:08):
celery soda.
I'm like, oh, it's so good's sogood, but it's too sugary, so I
don't drink it.
Speaker 1 (27:14):
I don't even know, such a thing existed no.
Speaker 3 (27:17):
Yes, it's celery.
They don't say it's celeryflavored soda, but it's C-E-L,
hyphen R-A-Y.
Speaker 1 (27:24):
Well of course they have to say that, because if not
, if somebody, if somebody'sthinking celery soda, I don't
know Like thinking celery soda,I don't know like do you have to
do that.
Speaker 2 (27:35):
Never it's so underrated do we need to do.
Underrated we need, I guesswe're gonna need to go get some.
Speaker 1 (27:38):
Well, do we need to make like a mirepoix soda?
Is that what we're gonna do?
Speaker 2 (27:42):
I mean, it just doesn't make any sense look at
him pulling out the culinarythough I would taste it yeah, he
just pulled out the culinaryterminology might make a nice
like sort of savory highball.
Speaker 3 (27:53):
we can call one like the mother culinary terminology
Marepoix soda might make a nicesort of savory highball.
Speaker 1 (27:54):
We can call one like the mother soda.
Speaker 3 (27:56):
Gin and Marepoix soda .
Speaker 1 (27:59):
Gin and Marepoix.
I think that would be okay Withlike an olive in it.
Speaker 3 (28:03):
That wouldn't be bad.
That sounds like it couldactually be refreshing.
Speaker 2 (28:06):
Listen, I was just at Universal Studios and I was at
one of the Irish pubs and Iordered a drink that had bourbon
and cucumber liqueur.
Speaker 3 (28:17):
It was really good yeah, that's not two that I
would put together, but I'll tryit, it was you know there's
weirder things, yeah I don'tknow what to say to any of this.
Speaker 1 (28:27):
Honestly, we're off the rails right now celery.
Speaker 3 (28:32):
Celery soda is an acquired.
It's probably an acquired taste.
I don't think anybody likes itwhen they're a kid and then it
grows on them, which is sort ofhow I feel about beer.
Like, I don't really thinkanybody likes beer.
If they drink it when they'retoo young, I think they just
drink it because it is beer andthen eventually they start to
like it.
Speaker 1 (28:51):
So I don't disagree with you there I also.
It depends on the beer.
I recall having my firstheineken and I was like man,
this is like wasn't good.
But if you do like a I don'tknow like a lager, pilsner or
something oaky, you know nuttyor whatever, you know what,
maybe so yeah, but back in theday there was a lot of dad beer
(29:14):
in my house.
Speaker 2 (29:15):
There was a lot of like not you know, there was
like a lot of dad beer we drankmickeys in my house that's what
we do, you know it was like itwas like I can't even think of,
like, meister brow, you know thegreen lower brow, the green
ball like domed beer on thebottom shelf of the liquor store
.
It was right next to IP.
(29:37):
What is it?
The Pilsner that everyone talksabout?
We would either get O'Milwaukeeor Mickey's Blue Ribbon or
something.
Blue Ribbon yeah, that was theother one that we would drink.
It was right next to Boone'sFarm.
Girls wanted Boone's Farm.
We drank Mickey's Right.
Speaker 1 (29:51):
Because it was cheap beer.
Yes, farm girls want a boone'sfarm.
We drank mickeys, right, orbecause it was cheap beer.
Yes, I don't remember that oneyeah, it was back in the night.
I just remember.
Speaker 3 (29:57):
I don't remember, I remember mad this is underage
drinking right, correct, are you?
Speaker 1 (30:03):
talking about underage drinking.
Speaker 3 (30:04):
Yeah, or we didn't drink there was no boone's farm
that I remember.
There was mad dog but like, butmoreover, I remember wine
coolers or schlitz malt liquorbowl like the grand that was
like the parent of zima, and theis now the grand, great
grandparent of whatever allthese like seltzers are yeah,
(30:24):
the truly.
Speaker 1 (30:25):
I guess zima something different.
Speaker 3 (30:27):
I remember that those are horrible zimas came out
like I'm a little old for Zima,like that was.
That was either the younger endof Gen X or the oldest
millennials were the Zima people.
Speaker 1 (30:41):
That was 96 or so, right around there, ninety five
I was in nine.
Speaker 3 (30:46):
So there you go.
So that's like way ahead.
You know, like I was, I waswell, I was very legal by 96.
Speaker 2 (30:55):
I was not drinking.
Speaker 3 (30:55):
I never, even I'm not even sure I ever had a zima.
Speaker 2 (30:58):
I've never had zima, I don't think uh, in the
restaurant business, because youhave so many people trying to
peddle their different liqueursand liquors and beers and stuff.
You definitely have stuff, soyou definitely taste some really
different things.
But yeah, zima is one of mytried and put down immediately.
Speaker 1 (31:15):
Yeah, I didn't like it.
It wasn't for me.
Speaker 2 (31:17):
And it's funny because I noticed in my 30s I
stopped drinking beer altogether.
40s I don't drink beer.
Speaker 1 (31:22):
Well, because you gained 8,000 pounds on that, I
can't.
I have to drink.
Speaker 2 (31:26):
I feel like I weigh like 455 pounds because of the
yeast.
I don't know what it is, but Ijust bourbon vodka, gin.
Speaker 3 (31:34):
I like beer better now than I did then, but it's
too filling.
Yeah, that's what I mean I canonly if I have one beer.
Speaker 1 (31:41):
it's like I can't, I'm full, it's like eating four
slices of bread, oh my God.
All right, so let's get back ontrack here for a second, amy Jo
, we were still talking aboutfood.
I, I know, I, I get it.
Speaker 3 (31:56):
That's what we're supposed to do, right yeah, yeah
.
Speaker 1 (31:59):
But I want to learn.
I want the audience to kind ofget a glimpse inside the day in
the life of a food journalist,and I know this is part of my
life is a little.
Speaker 3 (32:12):
My life is a little.
Yeah, there's deadlines.
I get my, I get my inspirationfrom everywhere.
I get it.
People, friends, readers,followers will send me things.
I see things on social media.
I get news that differentrestaurants are opening for
marketing people.
News of where to go could comeliterally from anywhere, from
(32:34):
anywhere.
Speaker 1 (32:35):
Is it that you mostly have to find your own topics,
or is sometimes the paper kindof gives you some directive?
Speaker 3 (32:43):
Once in a while, yeah , that happens.
I remember the easiest examplebeing when I first started at
the Sentinel.
That was when, like the chickensandwich war thing was going on
.
You know, and I remember beingat my yeah, who had the best
chicken sandwich, chick-fil-aand Popeyes.
Speaker 2 (32:59):
It was like.
Speaker 3 (33:00):
Chick-fil-A and Popeyes right.
Speaker 2 (33:02):
Wasn't it.
Speaker 3 (33:03):
And I remember being at my desk and managing editor
walking over to my desk and westill had the newsroom and I was
working on something and he wasjust like you need to go to
Chick-fil-A and do a story onthat.
So I was like, all right.
So I just grabbed my bag and Iwas like, okay, I guess, I guess
I'm going to Chick-fil-A.
So I went to Chick-fil-A, Iwent to Popeye's, I talked to
(33:24):
people in the restaurant overwhat they liked, and so that's
like the first example that Ican think of and so not
necessarily need to be prompted.
But sure, sometimes people youknow will see things and be like
we should write a story on that, and so I will jeff chick-fil-a
(33:48):
or popeyes, popeyes, I agree.
Amy drew yeah, popeyes was whereI went to.
Speaker 2 (33:54):
I agreed popeyes I have to be honest.
Speaker 3 (33:57):
I think it was just like crunchier and greasier and
and I like the spicy saucebetter.
Speaker 2 (34:01):
Yeah, that's what I like.
This is spiciness.
So in the Brandon mall theyhave a Chick-fil-A and then all
of a sudden I see that one ofthe outlets closed and they were
having something and it's nowopen, but it was Popeye's and I
thought what a great marketing.
And it's literally almost rightnext door and what they did is
their marketing.
This is absolutely hysterical.
We're open on Sundays.
Speaker 1 (34:23):
Oh, my goodness Wow.
Speaker 3 (34:26):
It was like people stay on chicken on Sundays.
Speaker 2 (34:32):
I don't know what to say to that I thought it was
brilliant.
So I mean cause.
Here's the thing.
Speaker 1 (34:39):
I never want Chick-fil-A, unless it's this
Monday.
Well, you're just a rebel Rightexactly, but I can see like
turf wars happening.
Speaker 2 (34:47):
But here's the thing I will say during this whole war
with chicken, burger King cameout with the crispy crunchy
sandwich that they wanted tocome in.
Let me tell you, the first timeI had it was great.
Ever since then, meh.
Well, yeah, because they're notputting I remember the old ones
.
Speaker 1 (35:02):
Remember the old school ones, when Burger King
first came out with the chicken?
Speaker 3 (35:06):
They had no, but they had three.
They had a French one and anItalian one and an American one.
Speaker 2 (35:11):
Yeah, the American one was pretty.
Speaker 3 (35:13):
Remember, yeah, back in the day.
Speaker 2 (35:14):
Yeah, the Italian one had too much oregano in it.
Speaker 3 (35:19):
I don't know, I'm just, you know, like I think
that when you come from a placewhere you could throw a rock and
hit a place to get a chickenparm, that's just not even like.
I'm not having that.
Speaker 1 (35:32):
Right, I'll tell you what if I was to choose.
If we're talking about fastfood and I know something about
fast food I'm picking theWhopper whichies over a Big Mac
or a double quarter pounder,about 8 out of 10 times, just
because the flavor profile,their fake smoky smoke that they
put in there.
I don't know, I prefer that.
(35:52):
If I'm going to and I have aproblem If I'm going to crave
fast food, it's usually that NowI will take the the uh quarter
pounder also like I.
I do like those, but I'm gonnaalways go with the the whopper.
What say you me?
Speaker 2 (36:08):
yeah, I would say I like a good wendy's man.
It's always hot why do you get?
Speaker 1 (36:13):
I gave you two options and you're gonna.
Speaker 2 (36:15):
Oh, then I gotta go.
Speaker 1 (36:17):
Okay, that's what I want to know I like.
Speaker 2 (36:18):
I like the char flavor from that.
Speaker 1 (36:20):
You're a rebel I am amy drew historically, my
favorite would be whopper.
Speaker 3 (36:27):
No onion extra pickle , no cheese, just whopper.
But this was my.
This was always my kind ofsecret go-to.
If you're on a road trip andyou order a quarter pounder with
no cheese, they will nobodyorders that you get a fresh
hamburger any modification we doso just for the okay, I love
(36:50):
what you're saying, so I wouldalways order a quarter pounder
no cheese and I would get a muchbetter, tastier, fresher
hamburger to piggyback on.
What fresher hamburger?
Speaker 1 (37:01):
To piggyback on that.
If you're driving and it's aroad trip, if you stick with
McDonald's cheeseburgers, youcan eat them without really
making a mess.
It's such an easy thing to doand eat and drive.
Just saying.
Speaker 2 (37:19):
The nostalgia of that burger he just mentioned is
definitely the minced onion.
I absolutely love that.
So do I.
Speaker 3 (37:27):
That is a very, very signature flavor.
It doesn't taste the sameanywhere else and I will agree
with that.
It's like McDonald's has itsown kind of jam going on with
that.
I do not eat fast foodregularly at all, occasionally
on road trips and my go-toCarl's going to laugh at me my
go-to is the egg McMuffin,because an egg McMuffin is
(37:51):
something like.
I know that it's, I can'tremember, don't quote me, but
it's basically like 300 calories310.
Speaker 2 (37:57):
I just had one this morning.
Speaker 3 (37:59):
There you go.
So I know what I'm getting,calorie wise, because this is
what I have to do.
So if I'm desperate and I needsomething on the road, that is
what I go with.
It's a lot of protein, so itkeeps me full and it's only 300
calories and I know that andthat's what I get.
Boom Eggnog muffin and I'm done.
Speaker 2 (38:19):
I got one more for you junior whoppers 300 calories
too oh, is that true?
Speaker 3 (38:24):
yep, even with, like, all the makes.
See, I don't know, they putmayonnaise on it.
You don't know how much they'reputting on, but that's the best
part about the whopper that'sthe best part about the whopper
with no mayo no, no no my god,you gotta have it my way no.
Speaker 1 (38:38):
Listen when you, when you bite into no, you have to
have the mayo.
Speaker 3 (38:43):
No, I have it my way because it's burger cake.
Yes, I get it I totally get it.
Speaker 1 (38:47):
But when you're three bites into that whopper and you
get it over you well listenbecause it's a whopper junior
well, forget the junior, you'regetting the.
You're getting the the crunchyiceberg.
You're getting the mayo.
You're getting the tomato.
You're getting the crunchyiceberg, you're getting the mayo
, you're getting the tomato.
You're getting the.
It's all in one like centermass and it's so good, like
that's the part that I actuallycrave.
Speaker 3 (39:08):
I'm totally going to check that and get that now and
see what I think, Cause Ihaven't had a Whopper.
The last time I had a Whopper Ihad an impossible Whopper cause
I wanted to taste it.
Speaker 2 (39:19):
It actually is not bad.
It's not bad.
Speaker 3 (39:22):
It's really indistinguishable.
Largely the thing about theImpossible Whopper that kills me
, though, is that it's like theexact same calories, more or
less than the regular Whopper841 calories.
It's a lot.
Like I said, egg McMuffins 300,841.
Do you have this in front ofyou?
Speaker 1 (39:40):
No, and I was just going to mention this Like
what's what's astounding to meis that.
No, I'm not, but he's sittinghere just recalling his hands
are folded.
He's up on the mic and justspitting out numbers.
Speaker 2 (39:51):
I'm like Rain man when it comes to that stuff.
Speaker 3 (39:54):
No, no, you really know.
The calorie counts on anImpossible Whopper.
Speaker 2 (39:59):
All right.
So here's the reason why mybook is coming out, and one of
the things I utilize in the bookis the Whopper and I knew it
was 841 calories and when Iwanted to go check out what the
difference was between theImpossible and the Regular,
obviously it's just basicallythe saturated fats being animal,
not animal, you know at thatpoint with the Whopper.
But there's just as many, rightthe calories are really because
(40:21):
you still get the cheese, youstill get the mayonnaise.
It's not vegan.
So or even vegetarian yeah,you're not going to get a vegan
at a burger at mcdonald's orburger king, because it's still
going to have the cheese, it'sstill going to have the
mayonnaise.
Speaker 3 (40:35):
So but at burger king you don't have to order that,
so so that's my question.
Speaker 2 (40:39):
Can you?
Speaker 3 (40:39):
order a vegan version .
Speaker 2 (40:41):
You can.
It's just not going to be thatmuch flavor to it.
I mean, you're going to havewhat?
Ketchup mustard, no mayonnaise.
John likes the no mayonnaise.
Speaker 3 (40:51):
I can totally live without mayonnaise on my
hamburger.
I mean it's good.
Speaker 1 (40:54):
But I don't have to have it Now.
I'm not saying that you need tohave a glob of mayonnaise, but
like a little spread of mayo,man, it gives it a little flavor
.
Speaker 2 (41:04):
Listen, I don't mind mayonnaise, but it has to be a
good quality mayonnaise.
What they're utilizing is purewhite and I have a problem with
pure white.
Speaker 3 (41:11):
Do we have a conversation?
Because I'm a mustard over mayogirl, if you force me, I'm
going to pick mustard.
Speaker 1 (41:21):
Well, we know John's not going to pick mustard or
mayo.
Speaker 3 (41:24):
I like them all, but I feel like we have this
conversation.
Speaker 2 (41:26):
I like barbecue sauce over my condiment.
As far as ketchup and mustardand mayonnaise, I would always
go for good barbecue.
Who even picks that?
I'm just kidding Me.
I love the texture.
Speaker 3 (41:39):
I am a mustard fan.
I I like because mustards areso different across the spectrum
and they enhance so many otherthings.
Mustard is great mixed withmayonnaise actually.
Speaker 2 (41:51):
Yeah, I remember that was a kick yeah for french
fries.
Speaker 3 (41:55):
So okay, so you don't call it that unless you use
dijon, I would imagine correct,correct, correct, 100 so what
are you putting on hot dogs?
Not my favorite, not myfavorite mustard what do you put
on?
What do I put on hot dogs?
Yeah, I guess, like, like, ifI'm at the new york cart and
these are my options, um god, itwould be tough.
(42:18):
Probably mustard and onions,although I do love mustard and
sauerkraut.
I like a slaw dog too yeah,everybody.
Speaker 1 (42:25):
I think that's goes without I mean what?
Speaker 3 (42:27):
what's my limitations as you're looking at, and you
just did the head they don'thave on our new york cart, so
take that away.
Speaker 2 (42:33):
I'm gonna go with mustard and onions so we're
talking about a cart yeah,onions, relish mustard, ketchup,
ketchup.
Okay, if it's loaded, that's it.
If that's a loaded way, that'swhat I would do it.
Speaker 1 (42:43):
I will eat all of what you guys just said, but my
preference and go-to is ketchupand mustard and I'll slay those
hot dogs.
I'll have three of them, andyou know that's.
Speaker 2 (42:55):
I love them.
There's a concept out in LasVegas called hot H?
A?
U T E dog.
It's right next to GordonRamsey's place.
Oh my goodness, I spent $84 onhot dogs to feed the entire
kitchen because those hot dogswere that good.
No, Amy, I'm telling you, theseare not your run of the mill
(43:16):
hot dogs.
Speaker 3 (43:17):
These things were do they make them and everything I
don't know.
If they Do they make?
Speaker 2 (43:20):
them in-house?
I don't think they make themin-house, I think it's the
toppings they're using.
I mean, like one was like abreakfast hot dog and it had
everything you want, includingthe egg.
Their vegan hot dog wasincredible.
The one that had arugula thathad like a it like a tomatillo
sauce on it.
It was just so flavorful.
Speaker 1 (43:40):
I am so upside down right now.
Do you remember Hot Dog Heaven?
Is it still?
Speaker 2 (43:46):
there.
I saw it in Fort Lauderdale, no, fort Lickerdale Right off of
Sunrise and Federal.
Speaker 1 (43:52):
Highway.
Speaker 2 (43:54):
Right as you're going to Federal Highway.
It's on the north side of thestreet, the straight side of the
curve there.
That was gorgeous.
I like that better thanstarlight chili.
Is that the one?
Oh, skyline skyline skyline.
I didn't like skyline.
Speaker 3 (44:09):
Hot dog heaven, my first skyline chili this year oh
, we're really here in orlando,yeah, and I think it's in winter
garden but like one opened herein central florida.
Yeah, it's a big deal.
Oh my gosh.
The folks from Cincinnati werelike nuts.
They were so excited.
It was really fun to go and seeall the weird things they put
on the hot dogs and it was funyou know it's a whole new way.
(44:32):
It's a whole new Midwestern wayfor me.
Speaker 1 (44:38):
I thought Skyline was going the opposite direction
with locations.
I thought they were yeah so didI.
That's cool, I'm glad they'restill around.
Speaker 2 (44:42):
But this hot dog gave me an idea.
Like Keith and I looked at eachother, like, can you do this?
I'm like 100%.
I looked at the guy and I'mlike he was the manager.
We started talking, we werechefs and I'm like what's your
like?
Food cost Around 26% to 24percent, oh wow.
And it's 30 seats 30 seatrestaurant.
Speaker 1 (45:01):
That was it it was so gorgeous and I bet you can just
keep slaying in hot dogs,although I mean, is it?
I wonder if people are, witheveryone you know, being so
aware of what they're putting intheir body these days.
Speaker 2 (45:12):
I'm just wondering if hot dog they had the option,
though they had the vegan option, and that, to me, was
spectacular, because the veganhot dog is not bad.
There's some great ones outthere.
They actually, I think they hada chicken turkey blend too,
like you would for like a corndog, but their options were not
just instagram, though.
Speaker 3 (45:28):
I have to just take issue people being aware or
concerned with.
Yeah, I guess people areconcerned.
They want to know what they'reputting in their bodies, but
then they know and then it's notstopping them.
Have you seen what goes viral?
Speaker 2 (45:40):
yes, yes I mean, come on, nobody's stopping no, and
it seems like it's the biggerthe better, like everything has
to be ultra biggie sized.
Like I saw the one I'm on adiet.
The guy folds a whole domino'spizza into one slice.
Have you seen that one?
I literally looked at it, went,went.
That's Carl, that's me.
Have you seen?
Speaker 3 (46:00):
it.
Speaker 2 (46:02):
No, that's funny, though he literally takes it up
and folds it into twos and itgoes from the large pizza into
like folded triangle like thisbig.
Speaker 1 (46:11):
I mean, I've seen where they would take that whole
pizza, blend it and origami andyou know, and just dump it on
top of another pizza and thenyou're eating that, something
like that.
Speaker 2 (46:21):
Look at the burrito that was the pho burrito.
You didn't see the pho burrito.
No Dude, this guy made aburrito.
You see the stuff I send you.
We can't talk about it on air.
It's like this big round, it'slike holding a football and the
guy stuffs it with the pho he'sgot like and the juices on the
(46:42):
side.
He pours a little juice in itand it's just anything that's in
amy's right, anything that'sginormous, that people say they
want to know what they'reputting in their body but they
want the over sensitized way ofeating things they want to know
there's a half a pound of cheesein it before they consider it.
Speaker 3 (47:05):
Wow, it's basically what's going on.
Yeah, it's fun, though itreally is fun.
I don't know if it's, I don'tknow if it's good, but it but
it's fun to watch, you know?
I mean, there are things.
I saw somebody the other day Iwish I could remember, cause I
would love to give her a shoutout, but she went to someplace.
Ina, that does like a fivepound soft serve ice cream cone.
Why do you know this place?
Speaker 2 (47:23):
that's jackson's in hollywood.
Pounds that's jackson's inhollywood jackson's, that's in
dania beach yeah, that's in thebeach hollywood yeah, that's,
that's that's what they do, likethe burp, which is a huge
pitcher of root beer, and they.
Speaker 3 (47:36):
The top of it is all ice cream yeah, oh no, I never
saw that when I went there.
I always get the um kitchensink but I, I'm like simple.
No, I mean I would with a groupof people.
No, I like peppermint ice creamwith that homemade hot fudge on
this in the sidecar, oh, okayand whipped cream.
Speaker 1 (47:54):
I'm fairly.
I'm fairly certain that we'regoing to get people emails or
posts about how, you know, wejust ruined everyone's diet this
week.
I'm fairly.
Speaker 3 (48:07):
I feel like I just do that.
Speaker 1 (48:08):
That's my job, essentially All right, amy Drew,
I really want to do this.
I want to put a field triptogether.
Like we've said it a bunch oftimes, well, pizza, but I want
to do.
I want it to be like a circuit.
I want to hit this.
I.
I want to put a field triptogether.
I really, like we've said it abunch of times, oh no, well,
pizza, but I want to do.
I want it to be like a circuit.
I want to hit a bunch of places.
You know, have a little bit.
(48:28):
I want to.
I want to spend a day where wego to like maybe four or five,
six places, but we have a littlebit of each, you know, like the
, the popular stuff from eachthing.
Do a tasting and just get outthere, make some content and
have a great time.
Speaker 3 (48:41):
Can we do this?
I'm so for this.
Yeah, let's do it.
Let's do it A hundred percent.
Speaker 1 (48:46):
Jeff, are you down for this?
I mean, yeah, lord, okay, allright, let's well, when we we're
going to finish up here andthen we're going to offline,
we're going to pick a date,we're going to do this.
All right, amy, say again howpeople find you.
Speaker 3 (49:03):
Find me at the Orlando Sentinel and you know
what?
Subscribe?
The digital subscription issuper cheap Keeps you in touch
with what's going on, not justin the food scene, but in the
whole scene all over centralFlorida.
You can find me on Instagram atAmy Drew A Y D R double O, and
I'm on Twitter under the samehandle.
(49:23):
Find me on Facebook and find meon the let's eat Orlando page,
which is run by the Sentinel.
Speaker 2 (49:30):
Really fun.
Speaker 3 (49:30):
You can ask questions .
Yeah, Ask questions.
There's thousands of membersask questions.
Throw up what you cooked, allthat stuff.
Speaker 1 (49:37):
It's really fun.
All right, we love it.
Jeff, john, I don't, you know,we didn't do anything yet in
terms of food, but I know it'sgoing to be great.
Amy, thanks for coming on theshow today.
We will catch you next time.
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