May 6, 2025 • 29 mins
Watch on YouTube
https://youtu.be/waayKRK2nOA
Matt fulfills his promise to wear flannel while the duo explores Penelope Architect Crème Brûlée bourbon with French oak stave finishing at 110 proof.
• Tasting Penelope Architect Crème Brûlée whiskey (110 proof)
• Detecting burnt sugar notes but questioning the crème brûlée connection
• Experimenting with adding water to open up flavors
• Discussing Italian bakeries and the joy of cannoli’s
• Sharing favorite desserts from deep-fried Oreo balls to key lime pie
• Debating candy preferences and the proper way to eat Kit Kats
• Reminiscing about childhood favorites like Nutter Butters and Mountain Dew
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Phil, matt, I told you I'd wear my flannel this
week.
You did.
Wow, I didn't think you'd do it.
I can't believe I remembered itwas so long ago.
I can't believe I rememberedwhen we shot that other episode.
I can't remember.
I'm shocked.
This is what I remember Italked about last week.
It was so long ago.
Yeah, yeah, yeah, this is what Ishowed up in.
(00:21):
Yeah, I would have shown uplike this.
You would have shown up likethis.
You would have shown up likethat.
No, but you have a tattoo, so Iwould have read, I would have
read everything and like, oh,I'm showing up in, I'm gonna,
you know, I'm gonna run a tux.
If I'm being asked to perform atthis thing running a tux, I'm
running a tux because, like, andI want a hat, yeah, I want a
fedora.
Actually, the trench coat Ihave.
(00:41):
Uh, yeah, I just don't lookgood in hats at all.
I think it's my face shape.
Yeah, what, I roll the tape?
Wait, we don't have a tape.
Wait, I agree, roll the intro.
Let's do that.
Okay, welcome to whiskey bitswith matt and phil, where we sip
(01:01):
on everyday whiskeys and findthe funny in our everyday lives
and we're back.
Do I have to say that I thinkus being back is probably enough
.
Oh, okay, I'll just cut it.
No, you won't, speaking ofthings you cut.
Oh, this is the PenelopeArchitect.
(01:25):
Oh, I thought you were going totalk about my Jewish heritage.
He strikes again.
Yeah, okay, penelope Architect,you poured me a little bit less
(01:47):
than what you poured yourself.
Did I really look at that?
You know why is this wait?
Because I have to drive.
No, no, there's like threemillimeters less.
Just, okay, I just wanted tocheers, whatever.
All right, so this is thepenelope architect.
Uh, this one just just releasednot too long ago.
This is the creme brulee.
Oh, yeah, creme brulee, bruleeBrulee, creme brulee, 110 proof.
(02:12):
All right, this one is acomplete stave.
What the hell?
What is the stave?
That's this thing right here?
Oh, little pieces, it's acomplete stave.
What the heck does that mean?
Yeah, so they have a delicatestave.
Oh, I'm sorry, it's complex.
Oh, and intense.
I can't read.
(02:33):
Gosh, darn, it Got to get thosereaders on.
Phil, remember when I had thatcough?
Yeah, that was horrible, youstill got it.
Huh, yeah, it came back.
So this one is straight bourbonwhiskey, finished with french
oak staves, french oak.
So did you just try some.
(02:54):
No, I drank a lot of water.
Okay, so it's not american oak,french oak.
So, wait, can it be considereda bourbon?
Finished with?
Okay, finished with.
Just checking.
Yep, all right, so this issupposed to be creme brulee.
This it is called.
They call it creme brulee.
Yeah, now why?
We'll find.
Well, think about the elementsof creme brulee burnt sugar,
(03:18):
yeah, cream, yeah, bruleecorrect.
And the creme french.
I forgot creme, it's French.
Oh Right, vanilla bean, vanillabean.
I actually love creme brulee.
Vanilla bean custard, rightWith With Burnt sugar on top.
That's like Did you stroke outthere, phil?
(03:40):
Yeah, we should get pancakesafter this.
We sort of I would be fine withthat, I would be fine with that
, I would.
As long as you buy them, I willbuy them.
Okay, not for you, I'm buyingfor myself.
Yeah, so, crumb brulee, money,phil, vanilla.
So like, when you think aboutthat, it's, it's there.
Um, what's the other?
(04:01):
There's a bourbon stuff.
Nutmeg, yeah, right, I think Ifeel like there's a nutmeg.
Yeah, right, I feel likethere's a nutmeg-iness to a
creme brulee.
Sure, I just get a lot ofvanilla, like, I just remember
vanilla.
No, oh, it's like vanilla bean.
Yeah, like vanilla bean.
It's so good it is good Likeany dessert that you can just
(04:22):
crack the top and it breaks andyou're like, oh, I can eat it,
but like burnt sugar is a prettycommon bourbon taste as well.
So let's give it a.
Not getting a lot on the nose.
No, nothing on the nose, I'mnot getting a lot.
Who knows, who knows, I mightbe getting a little bit of a
burnt sugar, the burnt sugar,for sure.
That's probably what I'mgetting.
(04:44):
Probably a little bit of aburnt sugar, for sure that's.
That's probably what I'mgetting.
Probably maybe not, I don'tremember.
Back to this, I'm sorry, it'sbecause I said probably.
If I say probably wrong, wrong,wrong, no, we go again two
weeks in a row.
You sound like one of themuppets, I don't know which one.
When you say wrong, wrong, it'slike it's uh, yeah, it's like
(05:05):
one of the Muppets, I don't knowwhich one.
When you say wrong, wrong, it'slike one of the guys that's in
the band, I think.
Or one of the old guys up inthe.
No, it's the bear.
Oh, is it Fozzie?
No, like the big bear, he'susually Like he's a giant
grizzly bear.
Oh, that one, I don't know man,maybe it's me, maybe it's you.
(05:30):
I just don't know.
It's a bear.
I'm pretty sure that's what hesounds like.
Yeah, I'm the bear from themuppets.
I think he plays a cop in oneof the um, in one of the movies.
Hey, maybe that's the impressionI can do.
It's just the bear from theMuppets.
Well, I think that's what I cando, phil, I'm pretty sure
that's spot on.
Yeah, take that internet.
(05:51):
What would you think if wecould edit the physical bear in
with that?
Yes, definitely gonna do it.
I might actually do it withthat one, because it's about me.
It's about me, it's true,though it's good.
All right, what are we tasting,phil?
(06:11):
Crème brûlée.
Crème brûlée Also sounds a lotlike what's his name.
Who's that actor?
I don't know if he's stillalive.
I think he might have died.
Nick Nolte, nick Nolte, nickNolte, nick Nolte, nick Nolte,
what?
No, nick Nolte, no, is thatwhat he sounds like?
Yes, come on, he might be dead.
(06:32):
He's not dead.
Nick Nolte is still very muchalive.
I'm pretty sure he's dead.
No, definitely not.
You know who died?
A lot of people, elvis.
Oh, come on, okay, why too soon?
Why too soon?
The pope died?
(06:53):
He did pope francis.
Pope france was france is okay.
Okay, maybe your best joke.
Yeah, that was a good one.
I don't.
Yeah, I think I don't know burnsugar, burn sugar, I smell it.
(07:17):
Now I'm hoping that maybe likeour last experience last week
you know, we had a little bit ofa nice nose experience, but not
so much on the palate.
I'm hoping maybe that it's nota bad nose experience for this,
but I'm hoping maybe I'm gonnaget some creme brulee in the
palate.
I'm really hoping, and we havewater so we can try a little
trippy drop.
You try it?
Yeah, let's do it.
(07:38):
Okay, seven minutes in, wemight as well.
How do we get to seven minutesin?
Already I was doing that bearimpression for like three
minutes.
Oh man, if I really like a, awhiskey, from now on, be like
well, that's really good.
(08:00):
Sounds a little bit like redgreen.
Did you ever watch the redgreen show?
No, but I know you're talkingabout.
Okay, but you've never watchedthe show.
No, okay, I don't actually knowwho you're talking about.
I didn't think so.
Red Fox, no, no, anyway, whatdo you think?
(08:24):
I'm not sure if I'm gettingcreme brulee.
I'm seeing a lot of.
I'm not sure if I'm gettingcreme brulee, but I like it.
Okay, that's fair.
Maybe a little bit, I don'tknow, maybe a little bit, it's
(08:47):
not, it's a little strong, likeit's yeah, I would say the like
like a creme brulee has a.
It's kind of a softer.
Yeah, this is very strong.
Yeah, like, I do feel like Ineed a drink of water.
Well, maybe we should do adrink of water.
Did that help?
Well, here's burning sensation.
(09:09):
Here's the other thing we cantry to do.
What can we try to do?
We can put a little bit ofwater in our mouth, just a
little bit.
Like.
I put water in your mouth.
No, oh, stop.
Okay, well, I don't know youneed to.
This is a.
This is a family show.
It's not a family show.
This is an all ages show.
Okay, all right, all ages.
So what people of all ages can'tput water in each other's mouth
?
Uh, a dentist, hello, putswater in your mouth all the time
(09:33):
.
Uh, if you're gonna drownsomebody, obviously you have to
put water in their mouth.
Okay, come on waterboarding.
Hello, continue.
Oh, did you?
You can't because you put waterin your mouth.
No, I can still talk.
I just don't sound like you'reat the dentist.
They put a little water in yourmouth.
How much you can put in not asmuch as you probably did, but
(09:59):
and then add a little whiskey.
I'm going to add some morewater, though, okay, I don't
think that was enough.
Not doing it, right?
If you can gargle, don't talkFor the rest of the show.
(10:19):
I just shot some water back inthe drink.
Dang it, phil.
Ooh, that is good, you know, ifI had a little more, I wouldn't
be as diluted.
Now, you know, it did soften itup.
No, I'm good, it did.
Actually, I'm joking.
It did soften it up.
(10:40):
A?
No, I'm kidding, it did.
Actually, I'm joking.
It did soften it up a littlebit Like a pillow.
Hmm, we need to get officialWhiskey Bits liquid droppers.
Okay, we can Boop, boop.
You know what would be great,what If your wife bought us
Whiskey Bits, liquid droppers?
That'd be wonderful, okay,however, the water that we would
(11:04):
drop in there, ooh, limestonefiltered.
Oh, where do you get that?
You can get it somewhere, butthat'd be great, right?
Yes, do you know why?
Because that's isn't that howthey do.
It isn't that where they?
That's what they do for thewater in Kentucky, correct,
right?
Well, that's not what they dofor the water, it's?
(11:25):
It's.
There's a large, large bedrockof limestone Was High West
limestone or it was different.
That was something else.
What was that High West?
I don't know.
What do you mean?
Remember when we went to thedistillery?
Yeah, I do remember that theyhad a certain type of stone that
(11:47):
was there.
Is that right?
I don't remember what it was.
It might have been limestone,maybe it was limestone.
Probably was A deposit oflimestone out there in Utah
Makes sense.
But can you get limestone water?
Yeah, really, yeah, oh, weshould totally get that.
Yeah, I don't think it made adifference.
(12:09):
It softened it a little,probably because I put way too
much water in my mouth.
What I mean is, it doesn'twhether or not it's, oh,
limestone water.
Sorry, I have water.
You're going to spit it back inthere again, aren't you?
It's hard to drink when you'redrinking Far from you.
Again, yeah, you know what itdoes Frankfurter, frankfurter.
(12:33):
It kind of cuts around thatinitial burn and it allows the
flavor profile to come throughwithout, and it does get a
little bit sweeter in the backend.
So, yeah, I mean I don't knowthat if I was going to try this
off the top of my head, which isa weird thing to do why would
(12:56):
you put it on your head?
No, if I was going to try thisblind and I don't I would never
would have said, oh, cremebrulee, yeah, you know what I
mean.
But like maybe a burnt sugar.
Now, maybe, if it didn't saycreme brulee on it, let's take
that out of the mix.
Yeah, did you print out a labelwith creme brulee on the label
(13:21):
and just put it on there?
No, okay, but if it didn't saycreme brulee, would you have
enjoyed it?
Yeah, do you enjoy it?
Yeah, I do.
Again, it's.
Are you looking for that cremebrulee taste?
I don't know.
Yeah, because I'll becompletely and utterly Be honest
, prank with you.
(13:43):
You don't like it.
No, I do like it.
Oh, but I was looking for thatcreme brulee, yeah, and when it
wasn't there, I was like, oh man, take it off the label.
But I really like it.
Yeah, I really like it.
I will say I've had otherofferings that Penelope has,
like the weeded, which wehaven't done on the show.
Right, is that the one I got?
(14:05):
Yeah, I will rave about thatall day long.
I need to get a bottle of thatyou do?
It's hard to find.
I think I.
Maybe.
No, I think you're right, but Ihave this place.
Now you go to a place.
I have a place where I can geta lot of stuff.
Do I know about this place?
(14:25):
Have I been to this place withyou, mm-mm?
Son of a Sorry family show.
Family show Family show, familyshow.
Who's letting their baby watchWhiskey Bits?
No, not.
We need to start makingpacifiers with our labels on
them, with our logo Whiskey bitspacifiers.
Can we put like a little bit ofwhiskey in the pacifier and
(14:45):
then you just Maybe we sell thatfor adults.
Remember that time people wereThat'd be weird.
Well, but there was a timewhere kids were walking around
the high schools with pacifiers.
What was that about?
That was that's your generation, my man.
No, I don't think I did that.
No, maybe not, but that wasyour generation.
I feel like maybe somebody inmy generation did that.
Didn't happen during our timein school.
(15:07):
We would have punched them.
Right, that's how we, that'show we solved things in the 90s.
We need to get back to that.
People just need to startpunching people again and just
cut it out like stop being weird.
Just, you know, just, right inthe right in the kisser, right
in the binky they used to.
They used to call it the kisser.
You know that.
Yeah, yeah, the mouth, right, Iwonder why?
(15:27):
Because it's where you getkissed.
Yeah, okay, yeah, I wasn't sure.
Okay, you want some more finalthought?
No, okay, final thought.
I thought about just this part.
Oh, okay, yeah, I, I think.
And in conclusion, no, I thinkadding water helped, but it
(15:52):
wasn't.
Uh, yeah, it wasn't, it wasn't.
You know what it is is.
I get scared, you get scared, Iget scared.
To be honest, why?
Because I don't want to offendthe Penelope people that aren't
listening to our podcast.
They don't care.
This isn't for Penelope.
Oh right, this is for thelisteners.
Okay, this is for the people whoare looking to figure out if
(16:12):
they need to spend $80 on aSorry, why Got to grease that
$80.
That costs, sorry, why gottagrease that?
80 people are spending 80.
I don't remember, but probablyI mean, maybe, maybe not, I
don't know whatever they'relooking at this and they're
thinking should I go out and getit right?
And if they trust us and we sayyou could probably do without
(16:34):
it, then they need to know that,yeah, that's true, and if we're
, you absolutely should get this.
This isn't that for me.
I'm kind of with you.
Yeah, I enjoy it, I like it,but I'm not blown away.
Yeah, and I agree, I feel thatif you're going to put something
like creme brulee, which isbeloved, as a dessert, goes
(16:58):
right, then it really better.
You know, like I know, everyChristmas there's eggnog,
everything right, and you tastethe eggnog.
It has a very specific thing,very specific flavor.
Not making, even.
I was kind of expecting alittle bit of that with this.
Yeah, okay, all right, well,I'll be more brave.
(17:20):
I just get nervous.
You don't have to be nervous.
I'm scared.
You don't have to be scared,don't be scared, don't be scared
, don't be scared.
All right, be honest.
Well, I'll tell you what I'dlike to be honest about, what I
don't know.
Come on, I forgot what we weregoing to talk about.
What were we going to talkabout?
(17:42):
Oh, desserts.
Really, I don't remember.
It would be really good if itwas desserts because of creme
brulee, because that, you know,it's a dessert.
That's what we were gonna talkabout.
(18:03):
Okay, dude, there's a, oh,favorite dessert.
Okay, hold on, there's anitalian bakery instock.
Now, it's freaking good.
Why?
Because it's awesome, okay, butwhy?
Why?
What is it about it?
So it's why, italian?
Well, the guy that owns it isFrench, italian.
Okay, he owns the French bakeryin Woodstock and opened up an
(18:30):
Italian bakery.
What, yes In the world?
Why would he do this?
Because he's an amazing cook,chef, baker, baker, baker.
They have sandwiches.
They have pastrami sandwiches.
Oh my gosh, wow, right, yeah,right.
Pastrami, is it italian?
That's italian?
Sure, okay, that's Italian,sure, okay.
The cannolis, oh, oh, they gotthe big ones, but then they have
(18:54):
these little tiny ones.
Yeah, they had a lemon one anda pistachio one.
Yeah, the normal, oh, fantastic, mm, mm-mm-mm.
I think about 30, I'm going tosay 30 to 40 of the pounds I'm
carrying now is mostly scone.
(19:15):
A little bit of A littlecannoli, a little bit of cannoli
.
No, not a little cannoli.
I mean, I usually have a bigcannoli.
You know I want to get a bigcannoli.
Give me a small cannoli.
I don't want to be known as theguy who gets a small cannoli.
You know I want to have.
Didn't you say that they reallyhad really tiny ones?
Well, they did, and it was verytasty.
(19:35):
Yeah, okay, but normally a bigcannoli, okay, sure, giant
cannoli, sure, sure.
In fact, there's one place Iwent to that had two cannolis.
So I just, okay, just save itfor later.
This is great.
All right, that's actually atrue story.
Is it now Dessert?
They gave me two cannolis.
How do you feel about likebutter cake?
(19:56):
What is butter cake?
It's like really buttery, soft,buttery cake.
I guess I would.
Yeah, I love that.
You know what?
I'm not a fan of buttercream.
It does.
It does, oh, it makes I get you.
I get like it does something inmy throat.
Okay, I don't.
Maybe you're allergic to it.
I might be allergic to it.
Um, I recently had.
(20:18):
So we were at the epic deli inmckenry.
Oh, can we go there tomorrow?
Are you in town?
Are you leaving?
Can we hang out?
Okay, stop, I want to go back.
One, no, we can't go theretomorrow.
Why not?
Two, I'm not telling you mytravel plans.
Three, what you know what, phil, if you want to go back, you
(20:39):
just go back.
Okay, I was already there.
Jeez, so mean.
All right, you were at EpicDeli, was it epic?
Yeah, but deep fried, what Deepfried?
Oreo balls.
Stop, stop.
(21:01):
You can't say balls.
I can say whatever I want.
You can't say balls on apodcast.
I can say balls.
Let me finish and not expect meto laugh, because I'm like 12.
Basically, yeah, okay, deepfried oreo balls served with
vanilla ice cream.
So good, so so good, balls withsome cream, so like, what they
(21:25):
do is they take the, they takethe oreo and they, they make it
into almost like a cake.
Yeah, you just mash it up andthen you drop it in batter, deep
fry it Like a pancake batter,kind of.
Yes, yeah, two of them.
There's two deep fried Oreoballs and they're the size of my
(21:46):
fist.
They're huge.
I'm glad you said fist.
And did they have the littlenubbins on them from when you
drop it in?
It's not a perfect sphere, butthere's like a little, and it's
always the crispiest part, yes,the best part, the crispies.
Did they put powdered sugar init?
There's no powdered sugar in it.
You know what Screw those guys.
The ice cream, though oh, itcomes with ice cream.
(22:07):
Yeah, oh, it comes with icecream.
Yeah, they also have deep friedcandy bars of all kinds.
Oh, dude, twix, deep friedSnickers is so good.
Responsible for this region here.
Yeah, have you had deep friedReese's peanut butter cups?
You know, I have not.
However, let me say this yeah,every year, except for the last
(22:29):
year, because I am done Everyyear except for the last year,
because I am done Every yearexcept for the last year.
Well, it's too hot.
If I'm hot, I can't do anything.
What are you talking about?
I can't walk, I can't think, Ican't breathe.
The Indiana State Fair oh,there's more than corn in
Indiana.
There is.
They have deep fried Snickers.
They have deep fried butter.
Yeah, that's weird.
(22:49):
Deep fried ice cream Wow.
Did I ever tell you about theIllinois State Fair?
Maybe they have an entire cowmade out of butter.
They deep fry the cow.
No, oh, it's just an entire cowmade of butter.
Wow, it's a butter cow Like alife-size cow, like a life-size
cow.
Wow, that's a lot of buttermade of butter.
(23:10):
We should go.
We should go.
They're amazing.
Corn dogs.
I love a good corn dog.
Oh, these corn dogs are hugetoo.
Indy had two corn dogs fromculvers and threw up anyway.
So the deep fried makes sense,but deep fried like it.
The deep fried snickers I hadwas fantastic snickers by far
(23:32):
favorite.
What's your favorite candy bar?
Mine snickers favorite candybar.
Does reese's peanut butter cupscount as a candy bar?
Okay, yeah, then I'll go withtwix.
I see what I did there.
I like that.
I kind of turned it around.
You could see, this is like Idid twix did.
Do you like the right twixt orleft twixt better?
(23:53):
Oh, that's a good question.
Which one do you go for?
The one that comes out first, Idon't know?
Yeah, but that's a goodquestion.
What do I do?
It's not really that good.
Do I go for the right one first, or do you just eat both at the
same time?
Oh, I'm not an animal.
I think I grabbed, you knowwhat?
I think I grabbed the left one.
You think I'm a serial killer?
I'm going to eat both of themat the same time.
(24:13):
Well, I don't know.
I mean maybe, no, maybe.
Which of the four do you eat?
I don't know what you do behindclosed doors.
Phil, do you break off the Twix?
No, I never something.
Sauce, football cream.
(24:34):
I think I grabbed the left twix.
Yeah, no, I don't.
But okay, so, but the kit kat,you don't just like start biting
into the kid.
I bite the whole thing like amadman.
I do, I do really.
You don't break it.
I do not break them, I bitethem.
I guess it depends on my mood.
If I'm like I want to enjoythis, like, then I'll sit there,
like if it's like a spa, if I'mat a spa and I have a good
(24:55):
catch, oh man, I'll like let thechocolate melt On your fingers,
no, in my mouth, and I'll likeI'll Sorry, like like the wafers
in there, like I'll, I'll, I'llseparate them all individually.
It's remember nutter butterslove, I love another butter.
And it's exactly where I washeading.
(25:16):
Oh yeah, nutter butters are.
That was like my great schoolnutter butters.
Uh, uh, corn chips with withcheese.
Melt that in the microwave orjust just I would down a cheddar
cheese block, just like cut achunk off and just eat the whole
thing.
(25:36):
And Kool-Aid.
Okay, fair enough.
I work at a software developmentfirm Currently.
Do they have a lot of NutterButter stuff?
It is all college kid food,it's all dorm food.
Are they hiring?
No, we have like microwaveburritos in the freezer.
(26:00):
Oh yeah, those are good.
Some of those are good, some ofthem are good Reds, I don't
know, dude, I am so hungry.
But then we've got Pop-Tarts.
Oh, they're.
There's Nutter Butters.
We've got different granolabars.
We have all of the chips thatyou could imagine.
They're so good.
It's all good.
And the fridge is stocked with12 packs of soda, soda, soda in
(26:25):
there Soda beer, root beer.
Now we've got yeah, I mean, theamount of Mountain Dew we
consume.
You know what that does, right,mountain Dew.
If you drink too much MountainDew, you know what that does to
you.
I've heard that it can loweryour sperm count.
It shrinks things Really, Ithink.
(26:47):
But someone said you had todrink like 500 gallons of it or
something.
Oh my gosh, at once I'vedefinitely drank that much.
In general.
I would be curious to know howmuch pop I've drank in my life.
There was a period I quit popfor years.
What is the largest amount ofcaffeine that you've consumed?
Well, I'm scared to consume toomuch.
I read an article that somebodyin high school or whatever
(27:10):
consumed over.
He had like six energy drinksand died.
Well, that makes sense, yeah.
So how much caffeine is that?
Well, an energy drink wouldhave like 200 milligrams, which
is all.
Yeah.
So he probably had like whatdid that be?
1200 milligrams?
Well, I mean, you did say howmany.
Six times two is 12.
(27:32):
Yeah, it is 12.
Carried the zeros, that's a lotof, that's a lot of caffeine.
It's a lot.
Man, I don't.
I don't get out of bed without300 milligrams of caffeine.
Well, but that's because youhave an IV connected to your bed
.
That's right, All right.
Before I need to know Favoritedessert of all time.
If you had one dessert youcould have for the rest of your
(27:53):
life, what would it be?
Oh, my goodness, there's somany really good ones.
Well, go ahead.
Key lime pie.
Oh, I knew you were going tosay key lime pie, probably
because we did this episodealready, did we?
But I'm going to go Dang it.
I'm going to go with, but thisis the second season.
I'm going to go with.
This is the second season.
(28:15):
We've got to do it again.
I'm going to go with.
Oh man, there's so many goodones.
I kind of have a sweet tooth ina way, but that's all right.
Our listeners are probablydriving or something.
They have plenty of time.
Portillo's chocolate cake, oh,but you already said key lime
pie.
You're right, it's over.
They should put that in like ashake.
You know what would be evenbetter in a shake?
(28:37):
What their?
Lemon cake?
Do they do that?
Yeah, they do that.
Do you know?
Lemon cake?
I have a lemon cake in thefridge Freezer.
We're going to go eat it rightnow.
We should probably pull it outand eat it.
It's frozen, though I'll eat itfrozen.
Okay, I'll eat it frozen,alright.
Well, it's a lemon cake that'sfrozen, gnawing on it and
(28:57):
breaking it.
What are you doing with thewater?
I don't know.
I was going to cheers with itbecause I'm out of this, but
there's something there.
There's a tiny bit.
Thank you, merry Christmas.
See you next week, phil.
Whiskey bits.
Whiskey bits.
Whiskey bits.
I'm sorry, wrong, wrong, you'rewrong.
(29:19):
No, as the bear.
As the bear.
Oh, that was very wrong.
That was wrong.
Bye, bye.
Hey, thanks for tuning in toWhiskey Bits.
Please like, share andsubscribe wherever you watch or
listen to podcasts.
Phil, matt, I told you I'd wear my flannel this
week.
You did.
Wow, I didn't think you'd do it.
I can't believe I remembered itwas so long ago.
I can't believe I rememberedwhen we shot that other episode.
I can't remember.
I'm shocked.
This is what I remember Italked about last week.
It was so long ago.
Yeah, yeah, yeah, this is what Ishowed up in.
(00:21):
Yeah, I would have shown uplike this.
You would have shown up likethis.
You would have shown up likethat.
No, but you have a tattoo, so Iwould have read, I would have
read everything and like, oh,I'm showing up in, I'm gonna,
you know, I'm gonna run a tux.
If I'm being asked to perform atthis thing running a tux, I'm
running a tux because, like, andI want a hat, yeah, I want a
fedora.
Actually, the trench coat Ihave.
(00:41):
Uh, yeah, I just don't lookgood in hats at all.
I think it's my face shape.
Yeah, what, I roll the tape?
Wait, we don't have a tape.
Wait, I agree, roll the intro.
Let's do that.
Okay, welcome to whiskey bitswith matt and phil, where we sip
(01:01):
on everyday whiskeys and findthe funny in our everyday lives
and we're back.
Do I have to say that I thinkus being back is probably enough
.
Oh, okay, I'll just cut it.
No, you won't, speaking ofthings you cut.
Oh, this is the PenelopeArchitect.
(01:25):
Oh, I thought you were going totalk about my Jewish heritage.
He strikes again.
Yeah, okay, penelope Architect,you poured me a little bit less
(01:47):
than what you poured yourself.
Did I really look at that?
You know why is this wait?
Because I have to drive.
No, no, there's like threemillimeters less.
Just, okay, I just wanted tocheers, whatever.
All right, so this is thepenelope architect.
Uh, this one just just releasednot too long ago.
This is the creme brulee.
Oh, yeah, creme brulee, bruleeBrulee, creme brulee, 110 proof.
(02:12):
All right, this one is acomplete stave.
What the hell?
What is the stave?
That's this thing right here?
Oh, little pieces, it's acomplete stave.
What the heck does that mean?
Yeah, so they have a delicatestave.
Oh, I'm sorry, it's complex.
Oh, and intense.
I can't read.
(02:33):
Gosh, darn, it Got to get thosereaders on.
Phil, remember when I had thatcough?
Yeah, that was horrible, youstill got it.
Huh, yeah, it came back.
So this one is straight bourbonwhiskey, finished with french
oak staves, french oak.
So did you just try some.
(02:54):
No, I drank a lot of water.
Okay, so it's not american oak,french oak.
So, wait, can it be considereda bourbon?
Finished with?
Okay, finished with.
Just checking.
Yep, all right, so this issupposed to be creme brulee.
This it is called.
They call it creme brulee.
Yeah, now why?
We'll find.
Well, think about the elementsof creme brulee burnt sugar,
(03:18):
yeah, cream, yeah, bruleecorrect.
And the creme french.
I forgot creme, it's French.
Oh Right, vanilla bean, vanillabean.
I actually love creme brulee.
Vanilla bean custard, rightWith With Burnt sugar on top.
That's like Did you stroke outthere, phil?
(03:40):
Yeah, we should get pancakesafter this.
We sort of I would be fine withthat, I would be fine with that
, I would.
As long as you buy them, I willbuy them.
Okay, not for you, I'm buyingfor myself.
Yeah, so, crumb brulee, money,phil, vanilla.
So like, when you think aboutthat, it's, it's there.
Um, what's the other?
(04:01):
There's a bourbon stuff.
Nutmeg, yeah, right, I think Ifeel like there's a nutmeg.
Yeah, right, I feel likethere's a nutmeg-iness to a
creme brulee.
Sure, I just get a lot ofvanilla, like, I just remember
vanilla.
No, oh, it's like vanilla bean.
Yeah, like vanilla bean.
It's so good it is good Likeany dessert that you can just
(04:22):
crack the top and it breaks andyou're like, oh, I can eat it,
but like burnt sugar is a prettycommon bourbon taste as well.
So let's give it a.
Not getting a lot on the nose.
No, nothing on the nose, I'mnot getting a lot.
Who knows, who knows, I mightbe getting a little bit of a
burnt sugar, the burnt sugar,for sure.
That's probably what I'mgetting.
(04:44):
Probably a little bit of aburnt sugar, for sure that's.
That's probably what I'mgetting.
Probably maybe not, I don'tremember.
Back to this, I'm sorry, it'sbecause I said probably.
If I say probably wrong, wrong,wrong, no, we go again two
weeks in a row.
You sound like one of themuppets, I don't know which one.
When you say wrong, wrong, it'slike it's uh, yeah, it's like
(05:05):
one of the Muppets, I don't knowwhich one.
When you say wrong, wrong, it'slike one of the guys that's in
the band, I think.
Or one of the old guys up inthe.
No, it's the bear.
Oh, is it Fozzie?
No, like the big bear, he'susually Like he's a giant
grizzly bear.
Oh, that one, I don't know man,maybe it's me, maybe it's you.
(05:30):
I just don't know.
It's a bear.
I'm pretty sure that's what hesounds like.
Yeah, I'm the bear from themuppets.
I think he plays a cop in oneof the um, in one of the movies.
Hey, maybe that's the impressionI can do.
It's just the bear from theMuppets.
Well, I think that's what I cando, phil, I'm pretty sure
that's spot on.
Yeah, take that internet.
(05:51):
What would you think if wecould edit the physical bear in
with that?
Yes, definitely gonna do it.
I might actually do it withthat one, because it's about me.
It's about me, it's true,though it's good.
All right, what are we tasting,phil?
(06:11):
Crème brûlée.
Crème brûlée Also sounds a lotlike what's his name.
Who's that actor?
I don't know if he's stillalive.
I think he might have died.
Nick Nolte, nick Nolte, nickNolte, nick Nolte, nick Nolte,
what?
No, nick Nolte, no, is thatwhat he sounds like?
Yes, come on, he might be dead.
(06:32):
He's not dead.
Nick Nolte is still very muchalive.
I'm pretty sure he's dead.
No, definitely not.
You know who died?
A lot of people, elvis.
Oh, come on, okay, why too soon?
Why too soon?
The pope died?
(06:53):
He did pope francis.
Pope france was france is okay.
Okay, maybe your best joke.
Yeah, that was a good one.
I don't.
Yeah, I think I don't know burnsugar, burn sugar, I smell it.
(07:17):
Now I'm hoping that maybe likeour last experience last week
you know, we had a little bit ofa nice nose experience, but not
so much on the palate.
I'm hoping maybe that it's nota bad nose experience for this,
but I'm hoping maybe I'm gonnaget some creme brulee in the
palate.
I'm really hoping, and we havewater so we can try a little
trippy drop.
You try it?
Yeah, let's do it.
(07:38):
Okay, seven minutes in, wemight as well.
How do we get to seven minutesin?
Already I was doing that bearimpression for like three
minutes.
Oh man, if I really like a, awhiskey, from now on, be like
well, that's really good.
(08:00):
Sounds a little bit like redgreen.
Did you ever watch the redgreen show?
No, but I know you're talkingabout.
Okay, but you've never watchedthe show.
No, okay, I don't actually knowwho you're talking about.
I didn't think so.
Red Fox, no, no, anyway, whatdo you think?
(08:24):
I'm not sure if I'm gettingcreme brulee.
I'm seeing a lot of.
I'm not sure if I'm gettingcreme brulee, but I like it.
Okay, that's fair.
Maybe a little bit, I don'tknow, maybe a little bit, it's
(08:47):
not, it's a little strong, likeit's yeah, I would say the like
like a creme brulee has a.
It's kind of a softer.
Yeah, this is very strong.
Yeah, like, I do feel like Ineed a drink of water.
Well, maybe we should do adrink of water.
Did that help?
Well, here's burning sensation.
(09:09):
Here's the other thing we cantry to do.
What can we try to do?
We can put a little bit ofwater in our mouth, just a
little bit.
Like.
I put water in your mouth.
No, oh, stop.
Okay, well, I don't know youneed to.
This is a.
This is a family show.
It's not a family show.
This is an all ages show.
Okay, all right, all ages.
So what people of all ages can'tput water in each other's mouth
?
Uh, a dentist, hello, putswater in your mouth all the time
(09:33):
.
Uh, if you're gonna drownsomebody, obviously you have to
put water in their mouth.
Okay, come on waterboarding.
Hello, continue.
Oh, did you?
You can't because you put waterin your mouth.
No, I can still talk.
I just don't sound like you'reat the dentist.
They put a little water in yourmouth.
How much you can put in not asmuch as you probably did, but
(09:59):
and then add a little whiskey.
I'm going to add some morewater, though, okay, I don't
think that was enough.
Not doing it, right?
If you can gargle, don't talkFor the rest of the show.
(10:19):
I just shot some water back inthe drink.
Dang it, phil.
Ooh, that is good, you know, ifI had a little more, I wouldn't
be as diluted.
Now, you know, it did soften itup.
No, I'm good, it did.
Actually, I'm joking.
It did soften it up.
(10:40):
A?
No, I'm kidding, it did.
Actually, I'm joking.
It did soften it up a littlebit Like a pillow.
Hmm, we need to get officialWhiskey Bits liquid droppers.
Okay, we can Boop, boop.
You know what would be great,what If your wife bought us
Whiskey Bits, liquid droppers?
That'd be wonderful, okay,however, the water that we would
(11:04):
drop in there, ooh, limestonefiltered.
Oh, where do you get that?
You can get it somewhere, butthat'd be great, right?
Yes, do you know why?
Because that's isn't that howthey do.
It isn't that where they?
That's what they do for thewater in Kentucky, correct,
right?
Well, that's not what they dofor the water, it's?
(11:25):
It's.
There's a large, large bedrockof limestone Was High West
limestone or it was different.
That was something else.
What was that High West?
I don't know.
What do you mean?
Remember when we went to thedistillery?
Yeah, I do remember that theyhad a certain type of stone that
(11:47):
was there.
Is that right?
I don't remember what it was.
It might have been limestone,maybe it was limestone.
Probably was A deposit oflimestone out there in Utah
Makes sense.
But can you get limestone water?
Yeah, really, yeah, oh, weshould totally get that.
Yeah, I don't think it made adifference.
(12:09):
It softened it a little,probably because I put way too
much water in my mouth.
What I mean is, it doesn'twhether or not it's, oh,
limestone water.
Sorry, I have water.
You're going to spit it back inthere again, aren't you?
It's hard to drink when you'redrinking Far from you.
Again, yeah, you know what itdoes Frankfurter, frankfurter.
(12:33):
It kind of cuts around thatinitial burn and it allows the
flavor profile to come throughwithout, and it does get a
little bit sweeter in the backend.
So, yeah, I mean I don't knowthat if I was going to try this
off the top of my head, which isa weird thing to do why would
(12:56):
you put it on your head?
No, if I was going to try thisblind and I don't I would never
would have said, oh, cremebrulee, yeah, you know what I
mean.
But like maybe a burnt sugar.
Now, maybe, if it didn't saycreme brulee on it, let's take
that out of the mix.
Yeah, did you print out a labelwith creme brulee on the label
(13:21):
and just put it on there?
No, okay, but if it didn't saycreme brulee, would you have
enjoyed it?
Yeah, do you enjoy it?
Yeah, I do.
Again, it's.
Are you looking for that cremebrulee taste?
I don't know.
Yeah, because I'll becompletely and utterly Be honest
, prank with you.
(13:43):
You don't like it.
No, I do like it.
Oh, but I was looking for thatcreme brulee, yeah, and when it
wasn't there, I was like, oh man, take it off the label.
But I really like it.
Yeah, I really like it.
I will say I've had otherofferings that Penelope has,
like the weeded, which wehaven't done on the show.
Right, is that the one I got?
(14:05):
Yeah, I will rave about thatall day long.
I need to get a bottle of thatyou do?
It's hard to find.
I think I.
Maybe.
No, I think you're right, but Ihave this place.
Now you go to a place.
I have a place where I can geta lot of stuff.
Do I know about this place?
(14:25):
Have I been to this place withyou, mm-mm?
Son of a Sorry family show.
Family show Family show, familyshow.
Who's letting their baby watchWhiskey Bits?
No, not.
We need to start makingpacifiers with our labels on
them, with our logo Whiskey bitspacifiers.
Can we put like a little bit ofwhiskey in the pacifier and
(14:45):
then you just Maybe we sell thatfor adults.
Remember that time people wereThat'd be weird.
Well, but there was a timewhere kids were walking around
the high schools with pacifiers.
What was that about?
That was that's your generation, my man.
No, I don't think I did that.
No, maybe not, but that wasyour generation.
I feel like maybe somebody inmy generation did that.
Didn't happen during our timein school.
(15:07):
We would have punched them.
Right, that's how we, that'show we solved things in the 90s.
We need to get back to that.
People just need to startpunching people again and just
cut it out like stop being weird.
Just, you know, just, right inthe right in the kisser, right
in the binky they used to.
They used to call it the kisser.
You know that.
Yeah, yeah, the mouth, right, Iwonder why?
(15:27):
Because it's where you getkissed.
Yeah, okay, yeah, I wasn't sure.
Okay, you want some more finalthought?
No, okay, final thought.
I thought about just this part.
Oh, okay, yeah, I, I think.
And in conclusion, no, I thinkadding water helped, but it
(15:52):
wasn't.
Uh, yeah, it wasn't, it wasn't.
You know what it is is.
I get scared, you get scared, Iget scared.
To be honest, why?
Because I don't want to offendthe Penelope people that aren't
listening to our podcast.
They don't care.
This isn't for Penelope.
Oh right, this is for thelisteners.
Okay, this is for the people whoare looking to figure out if
(16:12):
they need to spend $80 on aSorry, why Got to grease that
$80.
That costs, sorry, why gottagrease that?
80 people are spending 80.
I don't remember, but probablyI mean, maybe, maybe not, I
don't know whatever they'relooking at this and they're
thinking should I go out and getit right?
And if they trust us and we sayyou could probably do without
(16:34):
it, then they need to know that,yeah, that's true, and if we're
, you absolutely should get this.
This isn't that for me.
I'm kind of with you.
Yeah, I enjoy it, I like it,but I'm not blown away.
Yeah, and I agree, I feel thatif you're going to put something
like creme brulee, which isbeloved, as a dessert, goes
(16:58):
right, then it really better.
You know, like I know, everyChristmas there's eggnog,
everything right, and you tastethe eggnog.
It has a very specific thing,very specific flavor.
Not making, even.
I was kind of expecting alittle bit of that with this.
Yeah, okay, all right, well,I'll be more brave.
(17:20):
I just get nervous.
You don't have to be nervous.
I'm scared.
You don't have to be scared,don't be scared, don't be scared
, don't be scared.
All right, be honest.
Well, I'll tell you what I'dlike to be honest about, what I
don't know.
Come on, I forgot what we weregoing to talk about.
What were we going to talkabout?
(17:42):
Oh, desserts.
Really, I don't remember.
It would be really good if itwas desserts because of creme
brulee, because that, you know,it's a dessert.
That's what we were gonna talkabout.
(18:03):
Okay, dude, there's a, oh,favorite dessert.
Okay, hold on, there's anitalian bakery instock.
Now, it's freaking good.
Why?
Because it's awesome, okay, butwhy?
Why?
What is it about it?
So it's why, italian?
Well, the guy that owns it isFrench, italian.
Okay, he owns the French bakeryin Woodstock and opened up an
(18:30):
Italian bakery.
What, yes In the world?
Why would he do this?
Because he's an amazing cook,chef, baker, baker, baker.
They have sandwiches.
They have pastrami sandwiches.
Oh my gosh, wow, right, yeah,right.
Pastrami, is it italian?
That's italian?
Sure, okay, that's Italian,sure, okay.
The cannolis, oh, oh, they gotthe big ones, but then they have
(18:54):
these little tiny ones.
Yeah, they had a lemon one anda pistachio one.
Yeah, the normal, oh, fantastic, mm, mm-mm-mm.
I think about 30, I'm going tosay 30 to 40 of the pounds I'm
carrying now is mostly scone.
(19:15):
A little bit of A littlecannoli, a little bit of cannoli
.
No, not a little cannoli.
I mean, I usually have a bigcannoli.
You know I want to get a bigcannoli.
Give me a small cannoli.
I don't want to be known as theguy who gets a small cannoli.
You know I want to have.
Didn't you say that they reallyhad really tiny ones?
Well, they did, and it was verytasty.
(19:35):
Yeah, okay, but normally a bigcannoli, okay, sure, giant
cannoli, sure, sure.
In fact, there's one place Iwent to that had two cannolis.
So I just, okay, just save itfor later.
This is great.
All right, that's actually atrue story.
Is it now Dessert?
They gave me two cannolis.
How do you feel about likebutter cake?
(19:56):
What is butter cake?
It's like really buttery, soft,buttery cake.
I guess I would.
Yeah, I love that.
You know what?
I'm not a fan of buttercream.
It does.
It does, oh, it makes I get you.
I get like it does something inmy throat.
Okay, I don't.
Maybe you're allergic to it.
I might be allergic to it.
Um, I recently had.
(20:18):
So we were at the epic deli inmckenry.
Oh, can we go there tomorrow?
Are you in town?
Are you leaving?
Can we hang out?
Okay, stop, I want to go back.
One, no, we can't go theretomorrow.
Why not?
Two, I'm not telling you mytravel plans.
Three, what you know what, phil, if you want to go back, you
(20:39):
just go back.
Okay, I was already there.
Jeez, so mean.
All right, you were at EpicDeli, was it epic?
Yeah, but deep fried, what Deepfried?
Oreo balls.
Stop, stop.
(21:01):
You can't say balls.
I can say whatever I want.
You can't say balls on apodcast.
I can say balls.
Let me finish and not expect meto laugh, because I'm like 12.
Basically, yeah, okay, deepfried oreo balls served with
vanilla ice cream.
So good, so so good, balls withsome cream, so like, what they
(21:25):
do is they take the, they takethe oreo and they, they make it
into almost like a cake.
Yeah, you just mash it up andthen you drop it in batter, deep
fry it Like a pancake batter,kind of.
Yes, yeah, two of them.
There's two deep fried Oreoballs and they're the size of my
(21:46):
fist.
They're huge.
I'm glad you said fist.
And did they have the littlenubbins on them from when you
drop it in?
It's not a perfect sphere, butthere's like a little, and it's
always the crispiest part, yes,the best part, the crispies.
Did they put powdered sugar init?
There's no powdered sugar in it.
You know what Screw those guys.
The ice cream, though oh, itcomes with ice cream.
(22:07):
Yeah, oh, it comes with icecream.
Yeah, they also have deep friedcandy bars of all kinds.
Oh, dude, twix, deep friedSnickers is so good.
Responsible for this region here.
Yeah, have you had deep friedReese's peanut butter cups?
You know, I have not.
However, let me say this yeah,every year, except for the last
(22:29):
year, because I am done Everyyear except for the last year,
because I am done Every yearexcept for the last year.
Well, it's too hot.
If I'm hot, I can't do anything.
What are you talking about?
I can't walk, I can't think, Ican't breathe.
The Indiana State Fair oh,there's more than corn in
Indiana.
There is.
They have deep fried Snickers.
They have deep fried butter.
Yeah, that's weird.
(22:49):
Deep fried ice cream Wow.
Did I ever tell you about theIllinois State Fair?
Maybe they have an entire cowmade out of butter.
They deep fry the cow.
No, oh, it's just an entire cowmade of butter.
Wow, it's a butter cow Like alife-size cow, like a life-size
cow.
Wow, that's a lot of buttermade of butter.
(23:10):
We should go.
We should go.
They're amazing.
Corn dogs.
I love a good corn dog.
Oh, these corn dogs are hugetoo.
Indy had two corn dogs fromculvers and threw up anyway.
So the deep fried makes sense,but deep fried like it.
The deep fried snickers I hadwas fantastic snickers by far
(23:32):
favorite.
What's your favorite candy bar?
Mine snickers favorite candybar.
Does reese's peanut butter cupscount as a candy bar?
Okay, yeah, then I'll go withtwix.
I see what I did there.
I like that.
I kind of turned it around.
You could see, this is like Idid twix did.
Do you like the right twixt orleft twixt better?
(23:53):
Oh, that's a good question.
Which one do you go for?
The one that comes out first, Idon't know?
Yeah, but that's a goodquestion.
What do I do?
It's not really that good.
Do I go for the right one first, or do you just eat both at the
same time?
Oh, I'm not an animal.
I think I grabbed, you knowwhat?
I think I grabbed the left one.
You think I'm a serial killer?
I'm going to eat both of themat the same time.
(24:13):
Well, I don't know.
I mean maybe, no, maybe.
Which of the four do you eat?
I don't know what you do behindclosed doors.
Phil, do you break off the Twix?
No, I never something.
Sauce, football cream.
(24:34):
I think I grabbed the left twix.
Yeah, no, I don't.
But okay, so, but the kit kat,you don't just like start biting
into the kid.
I bite the whole thing like amadman.
I do, I do really.
You don't break it.
I do not break them, I bitethem.
I guess it depends on my mood.
If I'm like I want to enjoythis, like, then I'll sit there,
like if it's like a spa, if I'mat a spa and I have a good
(24:55):
catch, oh man, I'll like let thechocolate melt On your fingers,
no, in my mouth, and I'll likeI'll Sorry, like like the wafers
in there, like I'll, I'll, I'llseparate them all individually.
It's remember nutter butterslove, I love another butter.
And it's exactly where I washeading.
(25:16):
Oh yeah, nutter butters are.
That was like my great schoolnutter butters.
Uh, uh, corn chips with withcheese.
Melt that in the microwave orjust just I would down a cheddar
cheese block, just like cut achunk off and just eat the whole
thing.
(25:36):
And Kool-Aid.
Okay, fair enough.
I work at a software developmentfirm Currently.
Do they have a lot of NutterButter stuff?
It is all college kid food,it's all dorm food.
Are they hiring?
No, we have like microwaveburritos in the freezer.
(26:00):
Oh yeah, those are good.
Some of those are good, some ofthem are good Reds, I don't
know, dude, I am so hungry.
But then we've got Pop-Tarts.
Oh, they're.
There's Nutter Butters.
We've got different granolabars.
We have all of the chips thatyou could imagine.
They're so good.
It's all good.
And the fridge is stocked with12 packs of soda, soda, soda in
(26:25):
there Soda beer, root beer.
Now we've got yeah, I mean, theamount of Mountain Dew we
consume.
You know what that does, right,mountain Dew.
If you drink too much MountainDew, you know what that does to
you.
I've heard that it can loweryour sperm count.
It shrinks things Really, Ithink.
(26:47):
But someone said you had todrink like 500 gallons of it or
something.
Oh my gosh, at once I'vedefinitely drank that much.
In general.
I would be curious to know howmuch pop I've drank in my life.
There was a period I quit popfor years.
What is the largest amount ofcaffeine that you've consumed?
Well, I'm scared to consume toomuch.
I read an article that somebodyin high school or whatever
(27:10):
consumed over.
He had like six energy drinksand died.
Well, that makes sense, yeah.
So how much caffeine is that?
Well, an energy drink wouldhave like 200 milligrams, which
is all.
Yeah.
So he probably had like whatdid that be?
1200 milligrams?
Well, I mean, you did say howmany.
Six times two is 12.
(27:32):
Yeah, it is 12.
Carried the zeros, that's a lotof, that's a lot of caffeine.
It's a lot.
Man, I don't.
I don't get out of bed without300 milligrams of caffeine.
Well, but that's because youhave an IV connected to your bed
.
That's right, All right.
Before I need to know Favoritedessert of all time.
If you had one dessert youcould have for the rest of your
(27:53):
life, what would it be?
Oh, my goodness, there's somany really good ones.
Well, go ahead.
Key lime pie.
Oh, I knew you were going tosay key lime pie, probably
because we did this episodealready, did we?
But I'm going to go Dang it.
I'm going to go with, but thisis the second season.
I'm going to go with.
This is the second season.
(28:15):
We've got to do it again.
I'm going to go with.
Oh man, there's so many goodones.
I kind of have a sweet tooth ina way, but that's all right.
Our listeners are probablydriving or something.
They have plenty of time.
Portillo's chocolate cake, oh,but you already said key lime
pie.
You're right, it's over.
They should put that in like ashake.
You know what would be evenbetter in a shake?
(28:37):
What their?
Lemon cake?
Do they do that?
Yeah, they do that.
Do you know?
Lemon cake?
I have a lemon cake in thefridge Freezer.
We're going to go eat it rightnow.
We should probably pull it outand eat it.
It's frozen, though I'll eat itfrozen.
Okay, I'll eat it frozen,alright.
Well, it's a lemon cake that'sfrozen, gnawing on it and
(28:57):
breaking it.
What are you doing with thewater?
I don't know.
I was going to cheers with itbecause I'm out of this, but
there's something there.
There's a tiny bit.
Thank you, merry Christmas.
See you next week, phil.
Whiskey bits.
Whiskey bits.
Whiskey bits.
I'm sorry, wrong, wrong, you'rewrong.
(29:19):
No, as the bear.
As the bear.
Oh, that was very wrong.
That was wrong.
Bye, bye.
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