September 6, 2024 • 12 mins
Windsor Eats’ co-owner Adriano Ciotoli joins Jon Liedtke to talk about new trends in food collaborations including Cinnamon Toast Crunch BACON, KD Mac & Cheese Chicken Sandwich, Sour Patch Kids Oreos, and Peeps Pepsi!
This interview aired on AM800 CKLW
This interview aired on AM800 CKLW
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Amala that you've felt the fuck. Let the men say.
Speaker 2 (00:08):
Hey, everyone, welcome back to the shift. John Lydkey here
filling in for Patty Handysides on AM eight hundred CKLW.
It is just about two forty two in the afternoon
here on this Friday, and maybe you're looking forward to
the end of the day and heading to maybe the
grocery store or a convenience store and picking up some
snacks for the weekend. And got some new ones here
(00:30):
that I have come across that I wanted to put
onto your proverbial plate that you could test the palette on.
I don't know if you'll like these or not, so
I've brought on a guest to discuss with me whether
or not these are good ideas or bad ideas. We're
going to revive the segment from Animaniacs, but of course
we're not actually doing that because we don't have the
(00:51):
IP or the trademarks to do that. But good idea
bad idea with Adriano Chotally, co owner of Windsor E's
how you doing. I'm not bad, not bad at all.
We'll see who's not bad at the end of going
through this. My list right here of some collabse and
then maybe we'll get to your list of once that's
sound show. It is a little game show, okay, coming
up first. I don't know what the game show part is,
but the points don't matter, so we'll just get right
(01:12):
into it. Cinnamon Toast Crunch has collaborated with Hormel's Black
Label to create a sweet and salty what bacon Adriano.
Cinnamon Toast Crunch has collaborated with a bacon maker.
Speaker 1 (01:28):
That's fantastic. You like this idea one hundred percent. I
like this idea.
Speaker 2 (01:31):
So it's like all the breakfast food on the plate,
but now we're just gonna go and just put it
right into the bacon.
Speaker 1 (01:36):
Yeah, I mean, I look at it as it's not
so out of the box for me. It is, but
because locally there was a Walkerville eady, which unfortunately shut
their doors somewhat recently, used to do a fried chicken
sandwich which was covered in crushed.
Speaker 2 (01:54):
Cinnamon toast crunch.
Speaker 1 (01:55):
No, no captain can crunch, so it's something similar. Absolutely,
I can see that one hundred percent.
Speaker 2 (02:02):
Yeah, I would give this one a try. It's definitely
not kosher, but you know, I would still try it. Okay,
so that's you know, that's a little bit of a
more outlandish one. This one is coming from a fast
food chain, Kentucky Fried Chicken. We've seen ads up around
Windsor for this, so if anyone is interested, you can
actually get one. Right now, they've launched a new chicken
sandwich with KD Mac and cheese. It's just mac and
(02:23):
cheese on top of a chicken sandwich. I think it
looks pretty good, to be honest, I've got nothing against it.
I mean, I saw someone on Facebook today post if
there was ever a sign that weed was legalized in Canada,
it's this. And you know, I've seen a few other
fast food collaboration ones that did very similar. I think
McDonald's did something that was very lazy last year. I
(02:44):
forget what it was exactly, but it was it was
just very clear that they're stoned. It's fine, they're gonna
eat anything. They've been doing this for years. Just give
it to them on the menu. Okay, how about this one.
Peep's pepsi? No God, because everything that you hate about peeps,
let's just put in a pepsi as well.
Speaker 3 (03:04):
It's like diabetes in a can.
Speaker 2 (03:06):
It also feels like it would probably do like the
mentos thing with diet pepsi, and it seems like it
would just be like overfloweth at all times.
Speaker 3 (03:12):
Yeah, I don't know. That's too that's too sweet for me.
Speaker 2 (03:15):
Okay, last one from me, and then we'll get to
your sour patch kids. Oreos. So you get the sour
chocolate it, well, you get the chocolate outside with the
sour patch into the Oreo filling. So you get sour
inside chocolate crumbly outside.
Speaker 3 (03:32):
Sure, why not?
Speaker 2 (03:33):
I give it a go. Yeah, I like sour with
other stuff sometimes.
Speaker 3 (03:35):
I mean, it's a cookie. How bad can it be? Yeah?
Speaker 2 (03:37):
How about bad could it be?
Speaker 1 (03:39):
This is a list of popular kind of odd food
combos are people may think that they're odd. A couple
of them like I've been doing for years, which was interesting.
One that I haven't done, but I can understand because
pickles are all the rage with a lot of people.
Speaker 3 (03:55):
Is a peanut butter and pickle sandwich?
Speaker 2 (03:57):
Peanut butter and pickle sanwich.
Speaker 3 (03:58):
Yeah, so instead of the jelly.
Speaker 1 (04:00):
I don't know if you're going with like a a
classic dill or a bread and butter pickle, but I can,
I can see that combo working a little bit, especially
if you're using like crunchy crunchy peanut butter as well.
Speaker 3 (04:13):
So that's when I like, I would give that one
a go. I would.
Speaker 2 (04:16):
I mean, I'll admit on air that there's been a
night where I've put some peanut butter on a plate
and I've had a pickle and maybe some cheese and
crackers and they all just ended up together into like
one big you know, when you make a big sandwich
out of the crackers. Yeah, maybe that happened once or twice.
But we don't have to talk about that more than that.
How what else do you have on that list? There?
Speaker 1 (04:33):
And I mean another one that apparently is gaining a
lot of popularity this year, which blows my mind Clay.
Speaker 3 (04:41):
Was doing this in high school. We won't even say
how long ago.
Speaker 1 (04:45):
Is dipping your pizza in ranch or putting ranch on
your pizza. Like, to me, that's like the most normal
thing that you could do.
Speaker 2 (04:53):
Yeah, that doesn't that's not a collaboration. I mean, that's
that's pizza. Yeah, like that is a pizza. Yeah, but
that's okay, we'll let that one's like Adriano, But you've
got some other ones.
Speaker 1 (05:03):
Like these, there's some that are like classic dishes that
that people have been doing and countries have been doing cultures,
and one of them is in Colombia using or in
hot chocolate. They put like cheese in their hot chocolate,
like not on the side, but in it. So it's
kind of like a case within the hot chocolate. Okay,
(05:24):
which chocolate and cheese go together? Well, there's like tastings
that you can do that with wine as well.
Speaker 2 (05:30):
It's like your statement about what type of pickle on
the peanut butter, what type of cheese goes in the
hot chocolate, and what type of hot chocolate? Is it
going to be? Like a really sweet one? Maybe it's
is it a bitter hot chocolate? If it's more dark,
you know, I'm thinking you put a salty cheese into
a hot chocolate that could be really good.
Speaker 3 (05:47):
And even like the Colombians.
Speaker 1 (05:49):
A famous response that the Colombians give when people ask
why are you putting cheese in the hot chocolate is
that they say, because chocolate without cheese is like a
kiss without love. Oh yeah, which I'm I get it.
Speaker 2 (06:00):
I like that, I get it.
Speaker 3 (06:01):
That's that's cute.
Speaker 2 (06:04):
Do you do anything at your place at Windsor.
Speaker 1 (06:07):
I mean we have a lot of fun, yeah, with
our with our drinks, not necessarily the food.
Speaker 2 (06:11):
That's still collaboration, so mixing stuff together one.
Speaker 3 (06:13):
I mean, if you look.
Speaker 1 (06:14):
At our margarita list, there's there's a reason we have
over thirty different margarita recipes on our menus because we're
doing things like putting a banana and a piece of
white bread with mayonnaise, which apparently is popular in the South.
Speaker 3 (06:26):
But like we're.
Speaker 1 (06:27):
Trying different things. We have a gingerbread house margarita. We
have a pumpkin spice margarita that we do as a
season's turning to pumpkin spice season.
Speaker 2 (06:36):
Is it already being offered right now?
Speaker 1 (06:38):
We haven't brought it back yet, not sure if we will,
just because it's a pain in the butt to make
really popular when we have sure, but it's a really
big pain.
Speaker 2 (06:47):
That's where you just make the one big vat of it.
Speaker 3 (06:49):
You just when it's gone, it's gone, exactly.
Speaker 1 (06:53):
But yet we're constantly trying to find new, fun and
creative things to do. We look at our drink menu
much like we do our festivals and events, and that
we're always wanting to try something different and something fun.
So yeah, we're constantly, you know, putting two combos of
of of flavors together that may be unique.
Speaker 2 (07:12):
One person's texting in right now saying that they put, really,
you're gonna you're gonna do this to me by texting
in that word and trying to make me say that.
Nobody can say this word. I put Worcestershire sauce, Worcester
Worcester Sire sauce on my pizza, mailed it Worcestershire sauce
on my pizza. Huh would you ever try that?
Speaker 1 (07:34):
I'm not a fan of that sauce. No, and I'm
just gonna say that that sauce I mean in a
caesar Absolutely.
Speaker 2 (07:41):
Yeah.
Speaker 1 (07:42):
Yeah, I'm not a favorite of it, but I mean
I can see it.
Speaker 2 (07:47):
I could, I could, I could, I could try.
Speaker 3 (07:49):
It depends on how much like are you dosing it?
Speaker 2 (07:51):
Yeah, I don't know if I would want to dunk
a piece of pizza in it like it was ranch.
But one person says, oh, my god, cinnamon. I have
cynadest at home. I'm gonna start making my own sin
and toast crunch bacon. Oh, we've brought it to Windsor
the trend moves northward, you have to invite. Yeah, Adriana
wants an invite, so just head over to Windsor Eats
their emails there you can.
Speaker 1 (08:11):
Get in touch with heavy a couple of bacon well
and one.
Speaker 2 (08:15):
Person saying, how about a grilled peanut butter sandwich, same
as a grilled cheese, but you sub in peanut butter
instead melting molten.
Speaker 1 (08:22):
Good, because I can tell you we've made in the
past grilled nutella sandwiches or like grilled it was actually
grilled French toast nutilla sandwiches and oh my gosh.
Speaker 3 (08:35):
Like fantastic.
Speaker 1 (08:37):
So I can definitely see that with peanut butter, or
even better, peanut butter and noutilla together.
Speaker 3 (08:41):
Yeah.
Speaker 2 (08:41):
And you know what I would also say, throwing a
slice of cheese while you're at it. You don't have
to take the cheese out of that grilled cheese, do it.
You don't want to go not having the kiss with love?
Come on, that's what it was, right, Okay, Okay, You've
got a few more there on your list.
Speaker 1 (08:56):
Yeah, I mean, and again there's a couple that like
I don't don't find them that odd, but apparently people
are saying that they're odd, you know, combos together and
what's pop and pop popcorn factory's been doing this for
years is pickle popcorn but not like a dill dust
actually pouring the pickle juice like instead of butter over
(09:18):
the popcorn.
Speaker 2 (09:19):
Well, pickle is so in right now, as you were
saying before, I don't know. I love butter on popcorn,
but I always get a little upset because it makes
the popcorn small when you put it on it right,
because they absorb it all. I could see pickle juice
doing that too. But I am also just really really
attracted to that idea.
Speaker 1 (09:37):
I mean controversial opinion. I can't stand popcorn so like
I wouldn't really care. I still eat it. I find
myself and maybe I like it this time, and then no, no,
still don't like get stuck in my teeth, and then
I'm like why, why why.
Speaker 2 (09:51):
That's the biggest problem. I went years without eating popcorn
because I had braces, and then when I got braces off,
I was like, yeah, I'm gonna eat popcorn, and then
they still got stuck everywhere, and it was just like
it's not worth it. I can see that you've got
mango there, Yes.
Speaker 1 (10:02):
Mango, and like a chili powder flakes over top, or
like some spicy dust over top, which I can tell
you works. We have a food truck on our property,
CAREU Snack Bar. During the summer did popsicles Mango Wow,
(10:24):
mango popsicles with a chili powder over top the popsicle
and it was fantastic.
Speaker 2 (10:31):
So you get the sweet of the mango, then you
get some heat that comes and kicks in a little
bit later.
Speaker 3 (10:37):
You know.
Speaker 2 (10:37):
I've been making coleslaw. I'm a big just like white
vinegar coleslaw guy. I don't like the creamy stuff, so
I've been doing that. But I've been putting a lot
of chili flakes in recently and mixing it all up
nice and putting a bit too much white vinegar. But
I'm on a big white vinegar kick, quite frankly. So
when you eat it, you get the vinegar at the front,
but then a couple of minutes later you realize you
put way too many chili flakes on and it just
(10:59):
starts getting hotter and hotter and overwhelming, and it's really fun.
It's like when you eat chocolate that has chili flakes
in it you completely forget about the chili. So yeah,
I recommend it.
Speaker 3 (11:09):
I can see that word like. It works.
Speaker 1 (11:11):
I can tell you right now. The mango and the
chili work perfectly. Another thing that is really nice if
you have flavored gelatin or even like flavored jello whatever
that you have, get grapes or frozen grapes and just
sprinkle the powdered gelatin over top Ooh and it.
Speaker 2 (11:28):
Makes a lovely snack that sounds actually pretty good.
Speaker 1 (11:32):
Ice.
Speaker 2 (11:32):
Yeah, that sounds pretty good. That reminds me of like
old summer camp things where it was like, okay, who
can eat all of the jello powder all at once?
And then we were all running around for like twenty
minutes and then drop and pass out and realizing that
that was just the counselors getting an afternoon for themselves
as we collapsed with the sugar rush. Hey, Adriano, thanks
for coming in and chatting about some weird collaborations. I
hope that we can see continued, maybe some more higher
(11:55):
browed collaborations on your menu at windsor Eats than some
of the things that I've brought up. But it's always
a pleasure to chat with you.
Speaker 3 (12:01):
No, thank you. It's a pleasure, is mine.
Amala that you've felt the fuck. Let the men say.
Speaker 2 (00:08):
Hey, everyone, welcome back to the shift. John Lydkey here
filling in for Patty Handysides on AM eight hundred CKLW.
It is just about two forty two in the afternoon
here on this Friday, and maybe you're looking forward to
the end of the day and heading to maybe the
grocery store or a convenience store and picking up some
snacks for the weekend. And got some new ones here
(00:30):
that I have come across that I wanted to put
onto your proverbial plate that you could test the palette on.
I don't know if you'll like these or not, so
I've brought on a guest to discuss with me whether
or not these are good ideas or bad ideas. We're
going to revive the segment from Animaniacs, but of course
we're not actually doing that because we don't have the
(00:51):
IP or the trademarks to do that. But good idea
bad idea with Adriano Chotally, co owner of Windsor E's
how you doing. I'm not bad, not bad at all.
We'll see who's not bad at the end of going
through this. My list right here of some collabse and
then maybe we'll get to your list of once that's
sound show. It is a little game show, okay, coming
up first. I don't know what the game show part is,
but the points don't matter, so we'll just get right
(01:12):
into it. Cinnamon Toast Crunch has collaborated with Hormel's Black
Label to create a sweet and salty what bacon Adriano.
Cinnamon Toast Crunch has collaborated with a bacon maker.
Speaker 1 (01:28):
That's fantastic. You like this idea one hundred percent. I
like this idea.
Speaker 2 (01:31):
So it's like all the breakfast food on the plate,
but now we're just gonna go and just put it
right into the bacon.
Speaker 1 (01:36):
Yeah, I mean, I look at it as it's not
so out of the box for me. It is, but
because locally there was a Walkerville eady, which unfortunately shut
their doors somewhat recently, used to do a fried chicken
sandwich which was covered in crushed.
Speaker 2 (01:54):
Cinnamon toast crunch.
Speaker 1 (01:55):
No, no captain can crunch, so it's something similar. Absolutely,
I can see that one hundred percent.
Speaker 2 (02:02):
Yeah, I would give this one a try. It's definitely
not kosher, but you know, I would still try it. Okay,
so that's you know, that's a little bit of a
more outlandish one. This one is coming from a fast
food chain, Kentucky Fried Chicken. We've seen ads up around
Windsor for this, so if anyone is interested, you can
actually get one. Right now, they've launched a new chicken
sandwich with KD Mac and cheese. It's just mac and
(02:23):
cheese on top of a chicken sandwich. I think it
looks pretty good, to be honest, I've got nothing against it.
I mean, I saw someone on Facebook today post if
there was ever a sign that weed was legalized in Canada,
it's this. And you know, I've seen a few other
fast food collaboration ones that did very similar. I think
McDonald's did something that was very lazy last year. I
(02:44):
forget what it was exactly, but it was it was
just very clear that they're stoned. It's fine, they're gonna
eat anything. They've been doing this for years. Just give
it to them on the menu. Okay, how about this one.
Peep's pepsi? No God, because everything that you hate about peeps,
let's just put in a pepsi as well.
Speaker 3 (03:04):
It's like diabetes in a can.
Speaker 2 (03:06):
It also feels like it would probably do like the
mentos thing with diet pepsi, and it seems like it
would just be like overfloweth at all times.
Speaker 3 (03:12):
Yeah, I don't know. That's too that's too sweet for me.
Speaker 2 (03:15):
Okay, last one from me, and then we'll get to
your sour patch kids. Oreos. So you get the sour
chocolate it, well, you get the chocolate outside with the
sour patch into the Oreo filling. So you get sour
inside chocolate crumbly outside.
Speaker 3 (03:32):
Sure, why not?
Speaker 2 (03:33):
I give it a go. Yeah, I like sour with
other stuff sometimes.
Speaker 3 (03:35):
I mean, it's a cookie. How bad can it be? Yeah?
Speaker 2 (03:37):
How about bad could it be?
Speaker 1 (03:39):
This is a list of popular kind of odd food
combos are people may think that they're odd. A couple
of them like I've been doing for years, which was interesting.
One that I haven't done, but I can understand because
pickles are all the rage with a lot of people.
Speaker 3 (03:55):
Is a peanut butter and pickle sandwich?
Speaker 2 (03:57):
Peanut butter and pickle sanwich.
Speaker 3 (03:58):
Yeah, so instead of the jelly.
Speaker 1 (04:00):
I don't know if you're going with like a a
classic dill or a bread and butter pickle, but I can,
I can see that combo working a little bit, especially
if you're using like crunchy crunchy peanut butter as well.
Speaker 3 (04:13):
So that's when I like, I would give that one
a go. I would.
Speaker 2 (04:16):
I mean, I'll admit on air that there's been a
night where I've put some peanut butter on a plate
and I've had a pickle and maybe some cheese and
crackers and they all just ended up together into like
one big you know, when you make a big sandwich
out of the crackers. Yeah, maybe that happened once or twice.
But we don't have to talk about that more than that.
How what else do you have on that list? There?
Speaker 1 (04:33):
And I mean another one that apparently is gaining a
lot of popularity this year, which blows my mind Clay.
Speaker 3 (04:41):
Was doing this in high school. We won't even say
how long ago.
Speaker 1 (04:45):
Is dipping your pizza in ranch or putting ranch on
your pizza. Like, to me, that's like the most normal
thing that you could do.
Speaker 2 (04:53):
Yeah, that doesn't that's not a collaboration. I mean, that's
that's pizza. Yeah, like that is a pizza. Yeah, but
that's okay, we'll let that one's like Adriano, But you've
got some other ones.
Speaker 1 (05:03):
Like these, there's some that are like classic dishes that
that people have been doing and countries have been doing cultures,
and one of them is in Colombia using or in
hot chocolate. They put like cheese in their hot chocolate,
like not on the side, but in it. So it's
kind of like a case within the hot chocolate. Okay,
(05:24):
which chocolate and cheese go together? Well, there's like tastings
that you can do that with wine as well.
Speaker 2 (05:30):
It's like your statement about what type of pickle on
the peanut butter, what type of cheese goes in the
hot chocolate, and what type of hot chocolate? Is it
going to be? Like a really sweet one? Maybe it's
is it a bitter hot chocolate? If it's more dark,
you know, I'm thinking you put a salty cheese into
a hot chocolate that could be really good.
Speaker 3 (05:47):
And even like the Colombians.
Speaker 1 (05:49):
A famous response that the Colombians give when people ask
why are you putting cheese in the hot chocolate is
that they say, because chocolate without cheese is like a
kiss without love. Oh yeah, which I'm I get it.
Speaker 2 (06:00):
I like that, I get it.
Speaker 3 (06:01):
That's that's cute.
Speaker 2 (06:04):
Do you do anything at your place at Windsor.
Speaker 1 (06:07):
I mean we have a lot of fun, yeah, with
our with our drinks, not necessarily the food.
Speaker 2 (06:11):
That's still collaboration, so mixing stuff together one.
Speaker 3 (06:13):
I mean, if you look.
Speaker 1 (06:14):
At our margarita list, there's there's a reason we have
over thirty different margarita recipes on our menus because we're
doing things like putting a banana and a piece of
white bread with mayonnaise, which apparently is popular in the South.
Speaker 3 (06:26):
But like we're.
Speaker 1 (06:27):
Trying different things. We have a gingerbread house margarita. We
have a pumpkin spice margarita that we do as a
season's turning to pumpkin spice season.
Speaker 2 (06:36):
Is it already being offered right now?
Speaker 1 (06:38):
We haven't brought it back yet, not sure if we will,
just because it's a pain in the butt to make
really popular when we have sure, but it's a really
big pain.
Speaker 2 (06:47):
That's where you just make the one big vat of it.
Speaker 3 (06:49):
You just when it's gone, it's gone, exactly.
Speaker 1 (06:53):
But yet we're constantly trying to find new, fun and
creative things to do. We look at our drink menu
much like we do our festivals and events, and that
we're always wanting to try something different and something fun.
So yeah, we're constantly, you know, putting two combos of
of of flavors together that may be unique.
Speaker 2 (07:12):
One person's texting in right now saying that they put, really,
you're gonna you're gonna do this to me by texting
in that word and trying to make me say that.
Nobody can say this word. I put Worcestershire sauce, Worcester
Worcester Sire sauce on my pizza, mailed it Worcestershire sauce
on my pizza. Huh would you ever try that?
Speaker 1 (07:34):
I'm not a fan of that sauce. No, and I'm
just gonna say that that sauce I mean in a
caesar Absolutely.
Speaker 2 (07:41):
Yeah.
Speaker 1 (07:42):
Yeah, I'm not a favorite of it, but I mean
I can see it.
Speaker 2 (07:47):
I could, I could, I could, I could try.
Speaker 3 (07:49):
It depends on how much like are you dosing it?
Speaker 2 (07:51):
Yeah, I don't know if I would want to dunk
a piece of pizza in it like it was ranch.
But one person says, oh, my god, cinnamon. I have
cynadest at home. I'm gonna start making my own sin
and toast crunch bacon. Oh, we've brought it to Windsor
the trend moves northward, you have to invite. Yeah, Adriana
wants an invite, so just head over to Windsor Eats
their emails there you can.
Speaker 1 (08:11):
Get in touch with heavy a couple of bacon well
and one.
Speaker 2 (08:15):
Person saying, how about a grilled peanut butter sandwich, same
as a grilled cheese, but you sub in peanut butter
instead melting molten.
Speaker 1 (08:22):
Good, because I can tell you we've made in the
past grilled nutella sandwiches or like grilled it was actually
grilled French toast nutilla sandwiches and oh my gosh.
Speaker 3 (08:35):
Like fantastic.
Speaker 1 (08:37):
So I can definitely see that with peanut butter, or
even better, peanut butter and noutilla together.
Speaker 3 (08:41):
Yeah.
Speaker 2 (08:41):
And you know what I would also say, throwing a
slice of cheese while you're at it. You don't have
to take the cheese out of that grilled cheese, do it.
You don't want to go not having the kiss with love?
Come on, that's what it was, right, Okay, Okay, You've
got a few more there on your list.
Speaker 1 (08:56):
Yeah, I mean, and again there's a couple that like
I don't don't find them that odd, but apparently people
are saying that they're odd, you know, combos together and
what's pop and pop popcorn factory's been doing this for
years is pickle popcorn but not like a dill dust
actually pouring the pickle juice like instead of butter over
(09:18):
the popcorn.
Speaker 2 (09:19):
Well, pickle is so in right now, as you were
saying before, I don't know. I love butter on popcorn,
but I always get a little upset because it makes
the popcorn small when you put it on it right,
because they absorb it all. I could see pickle juice
doing that too. But I am also just really really
attracted to that idea.
Speaker 1 (09:37):
I mean controversial opinion. I can't stand popcorn so like
I wouldn't really care. I still eat it. I find
myself and maybe I like it this time, and then no, no,
still don't like get stuck in my teeth, and then
I'm like why, why why.
Speaker 2 (09:51):
That's the biggest problem. I went years without eating popcorn
because I had braces, and then when I got braces off,
I was like, yeah, I'm gonna eat popcorn, and then
they still got stuck everywhere, and it was just like
it's not worth it. I can see that you've got
mango there, Yes.
Speaker 1 (10:02):
Mango, and like a chili powder flakes over top, or
like some spicy dust over top, which I can tell
you works. We have a food truck on our property,
CAREU Snack Bar. During the summer did popsicles Mango Wow,
(10:24):
mango popsicles with a chili powder over top the popsicle
and it was fantastic.
Speaker 2 (10:31):
So you get the sweet of the mango, then you
get some heat that comes and kicks in a little
bit later.
Speaker 3 (10:37):
You know.
Speaker 2 (10:37):
I've been making coleslaw. I'm a big just like white
vinegar coleslaw guy. I don't like the creamy stuff, so
I've been doing that. But I've been putting a lot
of chili flakes in recently and mixing it all up
nice and putting a bit too much white vinegar. But
I'm on a big white vinegar kick, quite frankly. So
when you eat it, you get the vinegar at the front,
but then a couple of minutes later you realize you
put way too many chili flakes on and it just
(10:59):
starts getting hotter and hotter and overwhelming, and it's really fun.
It's like when you eat chocolate that has chili flakes
in it you completely forget about the chili. So yeah,
I recommend it.
Speaker 3 (11:09):
I can see that word like. It works.
Speaker 1 (11:11):
I can tell you right now. The mango and the
chili work perfectly. Another thing that is really nice if
you have flavored gelatin or even like flavored jello whatever
that you have, get grapes or frozen grapes and just
sprinkle the powdered gelatin over top Ooh and it.
Speaker 2 (11:28):
Makes a lovely snack that sounds actually pretty good.
Speaker 1 (11:32):
Ice.
Speaker 2 (11:32):
Yeah, that sounds pretty good. That reminds me of like
old summer camp things where it was like, okay, who
can eat all of the jello powder all at once?
And then we were all running around for like twenty
minutes and then drop and pass out and realizing that
that was just the counselors getting an afternoon for themselves
as we collapsed with the sugar rush. Hey, Adriano, thanks
for coming in and chatting about some weird collaborations. I
hope that we can see continued, maybe some more higher
(11:55):
browed collaborations on your menu at windsor Eats than some
of the things that I've brought up. But it's always
a pleasure to chat with you.
Speaker 3 (12:01):
No, thank you. It's a pleasure, is mine.
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