November 18, 2025 • 33 mins
From American Gravy, Chefs Andrew and Lauren break down the wildest fast-food lawsuits, the frightening fake-FBI home invasion in California, and how Japan just beat Italy in its own tiramisu championship. They dig into bug-based red dye, the sliced-bread ban, egg-label myths, sheet-pan cooking, pasta-water sauce tricks, and 86-ing onion rings and subscription traps.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:02):
Hello, and welcome back to another episode of American Gravy,
the only show where we mix food, family, and freedom
in the same pot and somehow don't burn it.
Speaker 2 (00:11):
I am Lauren Girl and I'm Andrew Girl.
Speaker 1 (00:14):
Whether it's a shared meal or a shared moment, every
story adds flavor to the table.
Speaker 2 (00:18):
So welcome home, everybody that sounds weird, right, Welcome home?
Speaker 1 (00:21):
All right, well you welcomes, go with it.
Speaker 2 (00:23):
And look, today we're going to be covering a lot
of stories. Just a couple of high level items. We've
got the tiermy Sue Championships, pretty exciting stuff we got.
We're talking. I will talk a little bit about food outbreaks,
some Thanksgiving talk obviously, food facts that are going to
blow your biscuit in eighty six it, which are all
the items that we think need to go. We're going
to start off today with our WTF segment, which is
(00:46):
what the Fork and I came across this article the
other day and I absolutely loved it. These are five
times that people sued fast food restaurants for the wildest reasons. Now,
I want to say, one of the reasons I bring
this up is because in the political or policy context,
I've been very critical of many of the bills that
are being passed in California related to food and restaurants.
(01:08):
And what I say, let's use, for example, the recent
food allergen law that mandates restaurants list all of the
top ten allergens on their restaurant menus. And the bill
wasn't very well thought out because it doesn't take into
consideration cross contamination, which most of those allergens are subject to.
So what I've said in my conspiratorial mindset, this opens
(01:29):
up a cottage industry for lawsuits. Once something is legislated,
then you can actually create lawsuits based on the legislation.
And there's always going to be a bevy of lawyers
that are out there slip and fall ambulance chasers, trying
to take down restaurants, especially and in many cases retail.
So we had talked about that in previous episodes, and
(01:49):
then I saw this article and I thought, you know,
let's cover a couple of these. So Lauren, why don't
you kick us off with the first one? Here? This
is a good one. This is from back in twenty sixteen.
Speaker 1 (01:58):
This is kind of funny. So Starbucks ice to water lawsuit,
So that's kind of funny because they do put a
lot of ice. But I don't see why this would
you know, I would bring up a lawsuit. But here
we go. All right, So Starbucks has been fighting lawsuits
for decades. In twenty sixteen, a man named Alexander four shesh,
there you go, accuse the company of adding too much
(02:20):
ice to its beverages.
Speaker 2 (02:22):
Yep, and there was actually a class action lawsuit that
alleged customers receive less liquid as a result. Well, that
does make sense. I always every time I go to Starbucks,
I order my iced coffee, I order my pumpkin chi
double latte, three pumps of vanilla soy bean cappuccino lap
patino with light ice. Yeah, because of that, and every
(02:43):
time I say light ice, they don't go with light ice.
Speaker 1 (02:45):
Well I started doing that too, because I realized that
maybe one quarter of the cup was actually like the
liquid and the rest was ice.
Speaker 2 (02:53):
Yeah. Well, you know, it's funny. It's like the It's
like subway, when you go and you ask for extra olives.
You've got to say, give meeping amounts of olives, two
eleven olives, which is actually the perfect segue. And I
didn't know this but in twenty seventeen in the Subway
foot long lawsuit. Savoy was hit with a lawsuit in
twenty thirteen by Matt korby an Australian team who shared
(03:13):
a photo on Facebook of his foot long sandwich. Sounds
like personal thing measuring only eleven inches instead of the full.
Speaker 1 (03:20):
Monty Wow those words.
Speaker 2 (03:22):
Wait, so the company chose, So the company settled this one.
Speaker 1 (03:26):
They settled this one for wait, five hundred and twenty
thousand dollars.
Speaker 2 (03:31):
To the customers lawyers. What what's the I just don't
understand what the damages are there though.
Speaker 1 (03:35):
You didn't get that extra inch you thought you were getting.
Speaker 2 (03:38):
Maybe it's just that that whole entire time you were
you I don't even know that's the whole entire time,
Like it's for every inch that you lost and they
calculated something against that. Oh well, in any case, the
other one, which this is a twenty twenty five lawsuit,
man Starbucks is getting smacked.
Speaker 1 (03:55):
This is another Stars, I mean not really poor Starbs.
Speaker 2 (03:57):
And I gotta say, we pulled this story from food
Beast food beast dot com, which is a phenomenal food website,
so I got to give them credit on this, but
it's the Starbucks dress code lawsuit back in hot water again,
light ice, right. So, according to frustrated employees, it required
they spend their own money in response, there was a
class action lawsuit. So they had to spend their own
money on their on their dress code, on their on
(04:19):
our uniforms. How does that work?
Speaker 1 (04:21):
I don't know.
Speaker 2 (04:22):
Well, it required employees in North America to wear a
solid black shirt collar and with short or long sleeves
to cover the midriff and armpits. Yes, that'd be nice,
thank you. It also covers pants, which must be khaki, black,
or blue denim without designs.
Speaker 1 (04:36):
They had to spend money on clothes.
Speaker 2 (04:38):
Yeah, so a student Starbucks employees said she had to
spend sixty dollars and nine cents on new shoes in
an additional eighty six ninety five on clothes. Alan says
that Starbucks should cover the cost of new clothes. Okay, okay,
well I've said that before. I actually agree with that.
I don't agree with like a huge lawsuit, and I
don't know what this settlement was, but I do think
that if they mandate what you have to wear, they
should have some sort of a stipend in order to.
Speaker 1 (04:59):
Pay it, mandate our employees to wear our Calico T
shirts and make them buy them. You know what I mean?
Speaker 2 (05:04):
Like did or didn't know?
Speaker 1 (05:05):
We We don't do that.
Speaker 2 (05:07):
No, we don't. No, no, no, no, you know what I mean.
Speaker 1 (05:09):
Like, I'm like, you have to wear the shirt and
you have to buy it.
Speaker 2 (05:11):
Well, that's the think. We buy all of the T shirts.
And Laura and I got in that argument. She's like
making pay for half of it.
Speaker 1 (05:15):
I no, that is not true. That is not true.
I would never do that.
Speaker 2 (05:21):
I'm just trying to create some divisions.
Speaker 1 (05:22):
You's crazy, Okay, this one. I actually see why she
this person suited. So the McDonald's hot Coffee nineteen ninety two.
It was a famous lawsuit against the seventy nine year
old Stella Lieback who spilled her coffee and suffered herd
degree burns. Yeah, as a result, accused McDonald's of serving
coffee at scorching temperatures.
Speaker 2 (05:40):
Well because their coffee. They say at the time their
coffee range from one hundred and ninety five to two
hundred and five degrees fahrenheit, and it was sold at
one hundred and eighty to one hundred and ninety degrees fahrenheit.
Oddly enough, those typical temperature ranges for coffee. However, her
lawyer argued that those temperatures are as hot as a
car's radiator after you drive from your office to home.
And he was awarded you ready for this, dun dunt
(06:02):
duneing dang, she was awarded two point seven million dollars.
Speaker 1 (06:08):
There's a lot of money back in nineteen ninety two.
Speaker 2 (06:10):
You're right, that'd probably be like four and a half
million dollars. Now, all right, I agree with that. I
gotta say so, I do not like my coffee hot,
and I drink gallons of coffee a day. But what
I'll do is like I'll brew a pot of coffee
in the morning, right, and I'll take one cup and
I'll put ice cubes in it, and then I will
leave that pot out until three or four in the
afternoon at room temperature, and then I will drink it.
(06:31):
Then I love room temperature coffee.
Speaker 1 (06:33):
Yeah, anytime we go anywhere, any Starbucks or star wrecks
any coffee shop. Really, Andrew's like, put ie in my coffee.
Speaker 2 (06:39):
Oh, this is another good one. So I'm moving away
from coffee we covered the Wendy's Chilli finger lady in
two thousand and five. This one's gonna blow your biscuits.
But this this lady. Obviously she accused Wendy's of the
fake finger in there, and Wendy said that they lost
twenty one million in revenue, which, once again in two
thousand and five, a lot of money. But then after
the investigation, they really is that she borrowed the finger
(07:01):
from a friend of hers. It was this whole like
concocted scheme. The guy lost his finger in a manufacturing accent.
Speaker 1 (07:06):
Wait, there's more to this lady. Okay Iyalla ended up
being charged with felony grand larceny and was put in
prison for four years. However, her run ins with the
law didn't end there. In twenty twelve, she was arrested
for claiming that her son was shot when he in
fact shot himself, and in twenty thirteen she served two
more years in prison for another false claim. She just
(07:27):
a pathological liar, I guess, so she can't help herself.
Speaker 2 (07:30):
Well, you know what's you know, what I've realized is
that some people have like scam in their DNA. Yeah,
and we know those people. We see him at the
restaurant all the time. Oh yeah, and it's like most
of the time I just blow it off and like whatever,
give them their free chowder or give them whatever they want.
But then they keep coming back. It's like feeding and
keep complaining. Yeah, it's feeding the pigeons. The pigeons of
customers keep coming back and finding new things, and ultimately,
(07:51):
my fear and which is why Lauren says we need
to stop actually giving in to these people, is that
it starts off with a straw and then maybe a
bullet chowder and then maybe a cheeseburger, and it ends
up with some horrible slipping fall in the bathroom and
they ended up smashing their knee on the jurnal and
now we got to pay for their knee reconstructive surgery
for two point five million dollars.
Speaker 1 (08:07):
Can you not give people ideas of what to do?
Speaker 2 (08:10):
Okay, let's move on that beautiful journals, I say.
Speaker 1 (08:14):
Japan wins World Tira Massou Championship in Italy's own backyard.
Speaker 2 (08:19):
Yeah, well this is a crazy one because you know,
this story kind of made my week, right, Yeah, Japan,
the land of sushi ramen tempora. Now apparently world class.
Mascapone mastery Italy is obviously somewhere looking around like somebody
just stole known as a recipe card. Now, if you've
ever spent any time studying Japanese cuisine, this actually makes
(08:40):
perfect sense from a culinary perspective. Nobody on Earth obsesses
over precision like the Japanese. These people measure flour with
the discipline of a navy sealed disarming a bomb. You
give them an Italian dessert with like five core ingredients,
which is just coffee, lady fingers, marscapone, cocoa, and sugar,
and they're like, wait, we only got five. We got
this perfected, every single one down to the molecular level.
Speaker 1 (09:04):
I mean, that's exactly what they did. The winning team
dialed in the coffee extraction like they were building a
rocket engine.
Speaker 2 (09:10):
Oh you got you just dropping them left and right.
Speaker 1 (09:13):
They treated Marscapone like it was a national treasure. The
layers look like something you'd find in a geological exhibit
in the Smithsonian.
Speaker 2 (09:22):
Look. But here's the bigger takeaway, And this is what
I love about food culture. Right now, everybody's borrowing, everybody's remixing,
everybody's leveling up. Dishes that used to be a regional
pride piece. So you got the Japanese tearing mesoue champion, right, Like,
that's globalization that it's most delicious. It's proof that food
isn't static at all. And some would say, oh, cultural appropriation. No,
this is what it's about. Food is alive, it evolved.
(09:43):
It gets better when more talented people from completely different
culinary traditions say, yeah, I can do that, but I
can do it better. And that's what I love about food.
And once again, as I said at the top, with
like Japanese food, they're minimalists. They can take simple ingredients
and they perfect the technique, not by adding on more ingredients.
And that's where I always draw the distinction with American
(10:05):
cuisine and this mash up mess that we've turned into,
especially in like fast food and instagram worthy food, TikTok
worthy food. And then getting back to the basics, So
like when we have young culinarians come to us and
they want to learn how to improvise, how to make
their own dishes, I say, learn the fundamentals. The technique
had a perfectly seer, a steak, had to perfectly blanched vegetables,
(10:25):
had to perfectly you know, sere scollops right, like these
very very basic techniques, and then from there just add
one ingredient, two ingredients, utilizing your palate salty, sour, sweet,
and bitter. So there you go. Well, I think that
that's a really good parlay into some food facts that
are going to blow your biscuits.
Speaker 1 (10:45):
So, Andrew, did you know that the US once tried
to ban sliced bread.
Speaker 2 (10:51):
I didn't, you know. I feel like I had heard
this once, but I just thought it was one of
those like crazy things that wasn't real.
Speaker 1 (10:56):
Tell me about it, all right, So in nineteen forty three,
the government band slice spread to save resources. Housewives revolted
so hard that the ban was repealed in sixty days.
The newspapers called it the greatest thing since unslice bread.
Speaker 2 (11:11):
Wait, but how hold on? Let me understand. How do
slicing bread waste resource? Like what's being wasted there?
Speaker 1 (11:18):
I have no idea.
Speaker 2 (11:19):
Leave it to the government to come up with something
incredibly asinine. So maybe because like you throw the ends away,
the end pieces away.
Speaker 1 (11:27):
Maybe maybere they're thinking that was I don't know.
Speaker 2 (11:30):
Yeah, see, I don't understand it. Once again, I don't
understand half of the way in which the government legislates.
But that's just me same. But you know what, but
that does bring up a good point. Do you like
the end pieces or not?
Speaker 1 (11:41):
No?
Speaker 2 (11:41):
Yeah, because I love like a sandwich with two end pieces.
You do, Yeah, it's really weird. That's what I eat
at night. Or I'll do an open face with the
end piece.
Speaker 1 (11:49):
I guess if you're making like toast.
Speaker 2 (11:51):
I don't know who makes toast. I don't make toast.
You do eat toasty. You've got the kids eating toast
the other day.
Speaker 1 (11:56):
The kids will just eat They're like, I want some
toast and then just go through it and higher loaf
of bread.
Speaker 2 (12:01):
Yeah, you were like you were just like ripping out
toast left and right, and the kids are just crushing
through sliced bread like there's no tomorrow.
Speaker 1 (12:10):
Well, you know what, it's better than I don't know.
Speaker 2 (12:13):
We go through like two loaves of slyh bread sliced
bread a day, like more and when when mom, when
Lauren cooks bread, like when she cooks bread, when she
when she cooks the bread, she sears the bread, when
she bakes her fresh sour dough. Our whole family and
you're using what like five pounds of dough on this,
I mean you're using a lot of dough, lots of dough. Yeah,
before it can cool down, the entire family has eaten it.
(12:36):
I always equivocate it to the scene in a Christmas
story when the dogs eat the turkey and they walk
back in the kitchen and it's just like a turkey leg.
Oh God, that's our family with the bread.
Speaker 1 (12:45):
Yeah, exactly, there's no more.
Speaker 2 (12:47):
So this is a good one. Yeah. And this one
comes back to the ban on red dye forty? Right,
So did you know that coke and neil bugs which
I don't know what those are. I think there's some
sort of a beetle and actually they were used to
make red number four, So original.
Speaker 1 (13:04):
Number four, number forty number, I think.
Speaker 2 (13:06):
It was like number four. Now they've turned it into forty.
I don't even know there's red dye number four than
three hundred and sixty two. Now there's a million different
types of red dye. But in any case, originally they
were using these bugs, these beetle bugs, which must have
had some sort of like a red a natural red
dye in their system that were being crushed to use
so they say that seventy thousand insects would equal one
(13:28):
pound of dye.
Speaker 1 (13:29):
That's disgusting.
Speaker 2 (13:30):
But like, do we go back to when we were kids, right,
So your childhood red popsicle, red drink, et cetera. That
was with bugs. It was bug powered.
Speaker 1 (13:38):
I just don't understand, Like why why couldn't you know
they use just like I don't know, color from like
fruit or.
Speaker 2 (13:45):
Like a beat, Yeah, a beat, I don't know. I
don't know. Maybe the cost. It's probably the cost, Like
I don't think that there's a huge demand for coconeal
bugs and beetles. Right, So, in a weird way, it's
funny because you come full circle on Maha, we want
to get rid of red dye forty but the same
group that wants to get rid of it is simultaneously
say saying, don't make us eat the bugs. But the
natural way to consume your red food is through the bugs.
Speaker 1 (14:08):
The plot thickens, all right, guess what another below your biscuit? Ready? Yeah,
Raspberries are technically hundreds of tiny fruits stuck together. Each
little bump is an attic at sorry, independent fruit called
a druple it drouplet. So you're basically eating a berried democracy.
Speaker 2 (14:28):
I like that though, because I knew that right, cute.
I think blackberries must be the same way then, Yeah,
so just one of those. So like when our kids
eat one raspberry, it's like, well, we just ate one
hundred drubulets.
Speaker 1 (14:40):
Drooplet.
Speaker 2 (14:41):
I like drouplets. I'm gonna start using this as an insult.
I think your brain is made of droublelets.
Speaker 1 (14:45):
All right, and Andrew, so tell me about Andy.
Speaker 2 (14:48):
Call me? And no was I ever call and somebody
keeps calling me Andy?
Speaker 1 (14:52):
Okay, just food for thought, but I'm bum Don't ever
call Andrew Andy.
Speaker 2 (14:57):
That's not food for thought. That's a command, it's an impair.
Speaker 1 (15:00):
Okay, whatever, Just don't call Andy. That's his like pet peeve.
Speaker 2 (15:03):
Yeah. Some kid that used to beat me up in
third grade used to be like, here comes the noogie, Andy,
and then the noogie would turn into like a couple
a couple h knuckle sandwiches to the face.
Speaker 1 (15:13):
I was beat up a lot.
Speaker 2 (15:16):
Well, I shot my mouth off a lot too, so
you still do. It's good to get beat up. It
builds character. I actually look back on it and I'm
glad that I got beat up. I was a little kid.
Now I'm like six foot nine, but.
Speaker 1 (15:26):
It makes me sad that you were beat up.
Speaker 2 (15:28):
Should we you know what? Can we just have a
moment of silence for the knuckle sandwiches I got as
a kid. Andy, I'll kill that guy.
Speaker 1 (15:34):
Okay?
Speaker 2 (15:35):
All right? So what who we got now for a
big story?
Speaker 1 (15:38):
A big story?
Speaker 2 (15:39):
Big story?
Speaker 1 (15:41):
I mean, I don't know if this is a big story.
But Wendy's launches Frosty Day and new limited edition flavors.
What are those?
Speaker 2 (15:49):
Andrew, don't I don't even know? You tell me, I
don't know what the limited edition Edish flavors are.
Speaker 1 (15:54):
All right, so we have a classic vanilla Frosty with cinnamon,
Nickerdoodle sauce and cookie crumbles, a nod to holiday baking nostalgia.
Speaker 2 (16:05):
Okay, so this actually was December? Was this was? This
was last week? This was November fifteenth, but apparently they're
going to expand it. The reason why I wanted to
cover this story was because I wanted to talk about
the frosty Like why So I used to go to
Wendy's as a kid and my dad would say to me,
do you want a milkshake? And they say yes, and
then they would hand me the Wendy's frosty and I
(16:27):
would get a straw with it in a spoon, and
I would actually pull the brain out of my head
trying to suck the frosty up through the straw. Yeah,
but then my technique was to let the frosty melt
a little bit, and then you kind of had like
a quasi custardy milkshake.
Speaker 1 (16:41):
Ooh.
Speaker 2 (16:42):
It made me really angry. Oh and since then, I've
never eaten the frist Okay, do you like the Wendy's Frosty's.
Speaker 1 (16:47):
I mean I don't go out of my way to
buy them. You get them for the kids.
Speaker 2 (16:50):
Though, because the kids love the frosty and with the
kid's meal. Like if we splurge on any fast food,
we don't do McDonald's. I just think McDonald's just junk,
although actually I think they make the best fries. Will
say that, But I liked the new buns new circa
like five or ten years ago at Wendy's. They're that
softer brio style bun, almost more of like a shake
shack style bun. So I like Wendy's.
Speaker 1 (17:11):
Yeah, we talked about this last time. We like Wendy's chili.
Speaker 2 (17:13):
Always fresh, and I like, don't talk about Wendy's chili.
I'm thinking about fingers now. Oh God, thank goodness that
lady got thrown into slammer.
Speaker 1 (17:21):
It was all a lie.
Speaker 2 (17:24):
But the new Wendy's frosty flavor that the kids actually
liked was the like orange orange creamsicle.
Speaker 1 (17:29):
It's like the orange dream, like orange Julius.
Speaker 2 (17:32):
Yeah, like an orange Julie. You you bring up orange
Julius in every single conversation, you can. What is your
obsession with this?
Speaker 1 (17:38):
Because that was like my childhood, Like when we would
go to the mall, they had an orange Julius and
I would get the orange Julius.
Speaker 2 (17:44):
That was it.
Speaker 1 (17:45):
Yeah, and it was like my favorite drink. Ever, I
don't know what it is about. It's like a vanilla
orange slushy.
Speaker 2 (17:51):
Where are Where's orange Julius?
Speaker 1 (17:53):
I don't know if there are anymore. I haven't seen any.
And the one mall that it was in closed down.
Speaker 2 (17:57):
Every single mall is closed down. They just closed down
the West Mall in Orange County and they let people
go in for like a couple of days before just
to walk through it. It was apparently like really eerie. They
had some professional skateboarder doing skating videos through the mall.
Speaker 1 (18:10):
That's kind of cool. That was cool because that's where
I got You know, that's sad because I grew up
in Orange County and that's where I got my makeup
done for the prom. That's where we would hang out
with my friends on the weekends. The mall used to
be the place to be.
Speaker 2 (18:23):
The mall was always the place to be, and the
mall actually had some of the best food in Jersey.
We had this thing called Roly Bowli and it was
this thin pizza dough that like rolled around into a
strong bowli and they would put them out there as
samples and we would go in with like tupperware and
we could get it. Was like, what do you want
to eat a Let's go get the samples at Roly
Bowley And next to it was Roly Bowley. Next to
(18:45):
it was hot dog on a stick. That was always
the good one. Let's talk about some quick cooking tips here.
We're just thrashing through these stories today because we want
to make sure that we fill your brain with as
much food facts and fun as possible. But do you
have any do you have any cooking tips? Say you
want me to jump in, you jump in. Well, we
talked about the parmesan and the pasta sauce and the
(19:06):
tomato sauce a couple of weeks ago. How it thickens
it and it enriches it by adding your parmesan ryns
and it adds a ton of bumami. But I was
I actually, we don't cook that much pasta at home.
Speaker 1 (19:16):
No, we don't because our kids like meat.
Speaker 2 (19:17):
Yeah, our kids are pro they got they Oh my gosh,
it creates an all day long. I mean, our five
year old is two hundred and thirteen pounds. It's got
a neck the size of a refrigerator. So the flapping
at my own joke there. So one of the things
that I did cook pasta last week, the little garlic carbernira,
if you will, Although I didn't use cream, I just
did butter and a ton of extra parmesan. But sorry,
(19:40):
I digress. Using the a little bit of the pasta
water in your sauce. So there's a lot of stars
in that pasta water that comes off of the pasta itself.
And it's actually great. If you're making a sauce, you
can just put a ladle full of that pasta water
back in with your pastaf you've strained it, and then
mount it with some butter and you get this like rich.
This is what restaurants do. You get this rich, creamy
(20:01):
buttery sauce that isn't overwhelming, doesn't necessarily have to have
cream in there. A lot of people will do this
for like a lighter fetichinial Fredo style creamy pasta sauce
because of the starch that's in that pasta water. So
that's a good one. I always reserve your pasta water.
And as crazy as this sounds, even if you're making
like pasta salad, sometimes I will take some of the
(20:21):
pasta water and I'll put it in a refrigerator and
I'll use it just to mount the sauce for like
other dishes unpasta related going forward.
Speaker 1 (20:29):
Oh that's a good tip.
Speaker 2 (20:30):
Yeah, it's a little tip, a little tip and trick.
The other one, I would say, let's see, let's do
another another sharpen your skill today. We've talked about acid.
We've talked about seasoning as you go and making sure
that you do a taste test. But I want to
lean in on that don't wait until the end has
season your food because it's gonna taste bland. You always
want to season throughout the cooking process. So each layer,
(20:51):
like let's say you're making a sauteed vegetable dish that
then you're gonna fold in chicken and pasta for that matter.
Taste your vegetables after you saute. That makes you those
are seasoned prosta properly. Then taste it after you add
your chicken. Make sure that's seasoned properly. And I'm not
just talking about salt and pepper. A lot of your
other spices they need time to bloom and they need
to bloom in the fats or toasting directly in the pan.
(21:13):
So it's important that you use the heat in order
to bloom a lot of these flavors and then taste
it throughout so that you can change the flavors as
you're cooking. I think that's another little technique piece there
that people need to.
Speaker 1 (21:24):
That is so true. A lot of people just season
at the end of things, and it just makes it
taste like your food with like salt on it. Yeah,
you know what I mean, it's not infused.
Speaker 2 (21:33):
Yeah, you do need ooh infusion infused.
Speaker 1 (21:36):
Sorry Andrew eighty six.
Speaker 2 (21:38):
Oh you want to know what I want to eighty
six and get rid of this week. Your people are
not going to like this, so one might cause a
little stir on the world wide web. Onion rings. Oh, why,
I'm just I'm sick of onion rings.
Speaker 1 (21:49):
Do you not like them?
Speaker 2 (21:49):
I never like them? I mean, I like, I'll eat them,
but they just don't do anything for me. First of all,
they tricked me. When I was a kid, I'd seen
onion ring and I think it was some sort of
a potato ring or what have you, didn't know what
it was. I like, and then you pull it. You
got this little like onion that just like slips out
and it's a steamed piece of onion.
Speaker 1 (22:06):
Wow.
Speaker 2 (22:07):
I started to fall for the onion rings when the
Rodeo Burger came out of Burger King in like nineteen
ninety nine.
Speaker 1 (22:13):
Do you did a take on that? Remember?
Speaker 2 (22:15):
And we did a take on the Rodeo Burger, but
we did it with like a nice black and barrel
mundy fish filet. And then we made our own fresh
onion rings. And I put a lot of time science
and intellectual thought and how we made.
Speaker 1 (22:25):
We should bring that back?
Speaker 2 (22:26):
No, because here I am eighty six.
Speaker 1 (22:28):
Maybe not.
Speaker 2 (22:29):
But then I realized what happens is you put the
onion rings on the sandwich, You take one bite, and
then one bite is full of the onion slippage, like
a little onion onion pajamas, silk onion pajamas.
Speaker 1 (22:41):
What about the bloomin onion?
Speaker 2 (22:43):
Now that there we go, thank you. Now that takes
me to the ballumin onion. I I'm sorry. I do
not like the bloomin onion. Why because it's just it's
just it's it's a deconstructed onion ring. I like the
sauce that the bloomin onion comes with. I used to
go to out Back and get the bloomin onion. And
first of all, out Back in the nineties had some
weird seasoning. It gave me horrible digestive stress. But that's
(23:07):
that's for another episode.
Speaker 1 (23:08):
Yeah, exactly, thinks you.
Speaker 2 (23:09):
Can get messy. Uh. The bloomin onion was great because
you like the sauce and the bloominion, the blue the
bloomin onion was like what was it like? Uh? I
think it was like eight dollars in the nineties. But
now the bloomin onion's like twelve, fourteen to fifteen dollars.
Speaker 1 (23:23):
It's kind of ridiculous.
Speaker 2 (23:24):
It's an onion. An onion costs them probably forty cents,
and then you got the batter and the sauce. Right,
so add like forty cents for the sauce and the batter,
add like another forty cents, eighty cents forty six, So
like a buck twenty five for that, right, you want
to make your food cost on that, Multiply it by
four five dollars makes you twenty five percent cost of goods.
But they're selling it for like fifteen. That is a
(23:44):
money maker.
Speaker 1 (23:46):
It's about twelve dollars.
Speaker 2 (23:47):
So twelve dollars, so we said five is twenty five percent.
So now take it to ten. That's twelve point five
and then even higher, so it's ten percent cost a
goods item. Oh man, maybe we should put an onion
never mind. I like the onion. I think we should
put it on the menu. Uh no, no, I just
want to say one more thing. Lauren's telling me to
speed it up on the bloe. No, I was there
was a food sign. I don't remember what episode it was.
It was like one of those food science shows on
(24:09):
Food Network and Discovery Channel, and there is like a
technique to making the bloomin onion perfect and nobody can
emulate it.
Speaker 1 (24:17):
I bet you can.
Speaker 2 (24:18):
Well, of course I can.
Speaker 1 (24:20):
Let's try this out.
Speaker 2 (24:20):
All right, let's do it right here in the studio.
All right, what do you want to talk about next?
Speaker 1 (24:25):
Okay? So my eighty six it it's not a food trend,
but like we have to, everything needs a freaking subscription. Now.
You sign up for anything and it's like, you know,
you get the week free, and then you want to
do it because you want to check it out, and
then you forget about your subscription, and all of a
sudden you're charged, like seventy nine ninety nine, and you're like,
oh my gosh, it's everything.
Speaker 2 (24:47):
Everything is a subscription.
Speaker 1 (24:48):
Like I just want to download an app sometimes without
having to commit.
Speaker 2 (24:52):
Last night I tried downloading that teleprompt app where you
can like video and read the teleprompt off of it.
And the only option was a subscription, a yearly subscription.
But here's what they do, and this is the trick, right, Oh,
you can cancel in three days, but then you forget,
you forget or trying to cancel. It is like it's
like trying to break.
Speaker 1 (25:08):
And you can only go onto your laptop only do
it from like, yeah, not a mobile. You have to
go on a desktop.
Speaker 2 (25:13):
You like, you have to submit a blood sample to
make sure that it's you, and then you have to
give submit like a stool sample just to cancel the subscription.
Speaker 1 (25:20):
And then you know what just speaking of that. So now,
I don't know if you've seen this on Instagram. Say
you come across a reel, right, and it's like a recipe,
and usually they'll just lay it out in their caption,
but now it's like you have to, you know, type
recipe and I'll send you the link, and then you
send the link and then suddenly you're gonna you have
to put in your email and now you're subscribed to
their email list and then in order to get the
(25:42):
stupid recipe. And I'm like, oh my gosh, wait.
Speaker 2 (25:45):
You actually do that? You follow those instructions. I see
those all the time, and I'm like, oh, I wonder
who actually does that?
Speaker 1 (25:51):
Okay, because I saw this this pie. I know you
don't like, let's not talk about pie in front of Andrew,
but I saw this pie. The other day. It was
like up to probably the worst things that you you'd like.
It was banana toffee like cream pie. It sounded delicious,
and you know how much I love toffee.
Speaker 2 (26:06):
And I was like, oh, she's like a nine year
old lady.
Speaker 1 (26:08):
Okay, I am with my food choices. But anyway, I
wanted that recipe because it looked delicious, and then I
had to go through all these steps ign and just
gave up.
Speaker 2 (26:15):
I can't believe you did it. And that's why you've
been getting served ads on your Instagram for hard candies
and ovaltine for the past.
Speaker 1 (26:21):
War where there's original, like we're gonna target.
Speaker 2 (26:24):
She must be a seventy five year old lady. She
wants a banana toffee pie.
Speaker 1 (26:27):
Doesn't it sound good? Though?
Speaker 2 (26:29):
Not at all, but I love you. Okay. Let's just
talk about eggs really quickly, because I posted this article
up on my substack last week that's an American gravy
on substack because people were asking me about eggs. And
then Lauren and I go to Whole Foods and we're
standing in front of the egg whatever, the egg case
with the big door, and there's like forty two different
types of eggs. Now, we know what eggs to buy,
(26:51):
but I'm thinking of Lauren, and they go and range
in price. Obviously, this is California. It was like from
three ninety nine to fifteen ninety nine. I think those
Easter eggers were like fifteen.
Speaker 1 (27:01):
And then mister Magoo over here decides to buy an
eleven ninety nine carton of eggs, twelve a dozen eggs,
And I said, those eggs cost a dollar apiece, Like,
are you crazy? He's like, I just want to try
them out.
Speaker 2 (27:10):
Well, it was market research, it's right off.
Speaker 1 (27:12):
Were they any different?
Speaker 2 (27:14):
Actually they were. And I'll get into the area, but
I think we need to go down the you know,
let's talk about eggs really quickly. So the thing about
eggs is that the color of the eggs are irrelevant.
It doesn't change the flavor, it doesn't change in the nutrition
at all. White eggs come from white feathered hens with
white ear lobes, and brown eggs come from red feathered
hens with red ear lobes. Now the blue or the green.
Speaker 1 (27:34):
The ear lobes, I didn't know those were relevant.
Speaker 2 (27:36):
Yeah, that's that's what determines the color of the egg
is the ear lobe.
Speaker 1 (27:38):
I thought it was just the color of the hen.
Speaker 2 (27:40):
Look at my earlobe, they're a little red. I'd be
a red egger. So the blue or the greenish eggs
come from heritage breeds like the Americana also known as
the Easter egg are funny enough. So once again, the
brown eggs are going to cost more because that apparently
that breed of chicken eats more. But it doesn't change
the nature of the eggs. So what's the purpose in
buying the brown eggs? Well, they marketed the brown eggs
(28:01):
is Better years ago. Actually, when I posted this on
myx somebody sent me an old advertisement about the brown eggs.
So once again, food marketing machine. That's all that it was.
What do the buzzwords actually mean? So if you go
down the list of the main eggs, you got your
cage free eggs. Okay, sounds great. That just means they're
not in cages, which means they're still packed inside barns,
(28:23):
no sunshine, no grass, just a little more room to
move around. But they never go outside. So it kind
of makes me think, oh my gosh, so are all
the other ones just packed into cages. Well, the answers, yes,
like there can be five hens in a small cage
and they never see the light a day. Kind of sad. Right,
Then you got free range. Now, technically they have access
to the outdoors. In practice, it's often like a tiny
(28:44):
little room leading to a concrete patio. Sounds like me
and it doesn't scream farm life at all. Right, it's
just like, Okay, they go outside, smoke a cigarette, comebacks inside.
Then you got pastor rage, pasture raised. Now this is
the one that matters because these hens they live outside
and they peck through the grass and they eat bugs
like chickens are meant to, right, And as a result
(29:05):
of that, because they're eating a more natural feed, they're
out there moving around, eating more. Their yolks are darker,
the eggs taste better, and you can actually taste the
difference in those eggs. That's an important point to mention. Now,
the organic, which you'll see sometimes organic free range or
organic cage free. That's specifically in reference to the feed.
So they're just eating a feed with like no pesticides
(29:27):
or GMOs. Doesn't promise the birds ever see the light
of day. But if you're really concerned about what they're
eating in regards to the GMOs or the pesticides, then
go with the organic. In a perfect world, you're going
with like the organic pasture raised. That's kind of the
bottom line.
Speaker 1 (29:40):
Here, right. So but I have a question, So why
would these you know farmers that just do the regular
standard eggs, Right, there's like why packed in the cake,
packed in the cage, the high density housing eggs. Why
can't Andrew, why can't they just op let them roam
free space?
Speaker 2 (30:00):
So they don't have enough space, they don't have well,
you want to be able to get in as many eggs.
Think about it this way. It's like eggs per square foot, right.
So let's say I have a huge factory and I've
got five hundred square feet of factory space. I need
to get as many eggs per square foot of that
factory as possible. So you're really just and they're packed
on top of each other like apartments, right, So it's
cage upon cage. They go multiple tiers. That's why I
(30:22):
was serious. How do they lay the eggs in the cage.
Speaker 1 (30:25):
So they're just walking around their eggs.
Speaker 2 (30:27):
There's a contraption where the eggs will like roll down,
just like you see in cartoons from the second tier.
The third tier got to take an egg elevator up
there to get the eggs because it's not the healthiest environment.
That's why I think it's important that.
Speaker 1 (30:40):
But then does it matter?
Speaker 2 (30:43):
Does it matter? Well, first of all, I think the
humanity of the way in which we well.
Speaker 1 (30:46):
I think that's horrible, like how they are doing this.
But like does it does it make a difference nutritionally?
Speaker 2 (30:53):
Nutritionally, Yes, the pasture raised eggs are going to be
better nutritionally because they're eating a more natural feed. They're
actually the happier.
Speaker 1 (31:01):
So if you get a pasture raised egg that's white,
that doesn't matter, Like it's the same as a pasture white.
Speaker 2 (31:07):
Brown white versus brown. Yeah, yeah, yeah, we've determined that
the color of the egg is irrelevant. Although let's go
back to the original. So I bought the twelve ninety
nine Easter eggers, right, and they did have the they
were organic feed, and they were pasture raised. They were gamy.
They almost tasted fishy.
Speaker 1 (31:24):
Yeah, we didn't like them.
Speaker 2 (31:25):
No, they were like really gamy. Yeah, that's right, Okay,
and that's because of that particular type of egg. Now,
the thing is a lot of responses I got online
were from people who live in the Midwest, and they're like, oh,
our neighbors have eggs. We have eggs, Like we've never
had to go and buy eggs, and they all have
that deep yellow yolk and it's like really fresh and delicious.
That's how people are eating their eggs. But in cities, right,
(31:48):
urban areas obviously Los Angeles, New York, Miami, Chicago, any
major city. You know, you're not just like throwing a
couple eggs in your apartment closet. If anything, you're growing
boomers or weed in there and not laying eggs. Well, now,
I will say this this, it's kind of the final
piece of this. Check the date, not the cell by date.
This is an interesting nugget of wisdom. The Julian date. Okay,
(32:13):
that is a three digit number, like let's say three hundred,
right or three twenty four. That's the day of the
year that the eggs are packed into the carton. So
use this, not the cell by date, because they could
be packed in the carton and then they could sit
on the shelf, but then they're not. The cell by
date doesn't go on until later. So if you want
(32:33):
to know, and typically the eggs are packed into the
carton like a day or two after they're hatched, So
use the Julian date. So if it's like two hundred,
then count from January first up two hundred days, and
then work that into whatever day you bought them. The
Julian date, that's an important thing to notice. So it's
going to be a number from zero or one to
(32:53):
three hundred and sixty five, and it refers to the
day of the year in which the eggs were packed
in the carton.
Speaker 1 (32:58):
Interestente, And did you know.
Speaker 2 (33:00):
That that's actually named after Julian Caesar. I did not, No,
I just made that.
Speaker 1 (33:04):
Okay, well you fooled me.
Speaker 2 (33:06):
Yep. You say anything with confidence and you're good.
Speaker 1 (33:08):
To get exactly. Well, we covered a lot today.
Speaker 2 (33:10):
We did cover a lot. I feel like leaving it
on eggs was a good one. Yeah, we're going to
get into some Thanksgiving talk on the next episode. You know,
teer me Sue. We named it. But hey, thanks for
hanging out with us here on American Gravy. We hope
that you laughed, learned, and maybe got a little bit
hungry along the way.
Speaker 1 (33:26):
Yes, we'll be back for sorry with more stories that
feed the soul and probably clog an.
Speaker 2 (33:31):
Artery or clogging any arteries.
Speaker 1 (33:33):
Stop there, all right, Sorry guys.
Speaker 2 (33:35):
Until next time, keep it saucy, keep it free, and
keep it in the family. Whatever that comes.
Speaker 1 (33:40):
I don't know what it needs. By
Hello, and welcome back to another episode of American Gravy,
the only show where we mix food, family, and freedom
in the same pot and somehow don't burn it.
Speaker 2 (00:11):
I am Lauren Girl and I'm Andrew Girl.
Speaker 1 (00:14):
Whether it's a shared meal or a shared moment, every
story adds flavor to the table.
Speaker 2 (00:18):
So welcome home, everybody that sounds weird, right, Welcome home?
Speaker 1 (00:21):
All right, well you welcomes, go with it.
Speaker 2 (00:23):
And look, today we're going to be covering a lot
of stories. Just a couple of high level items. We've
got the tiermy Sue Championships, pretty exciting stuff we got.
We're talking. I will talk a little bit about food outbreaks,
some Thanksgiving talk obviously, food facts that are going to
blow your biscuit in eighty six it, which are all
the items that we think need to go. We're going
to start off today with our WTF segment, which is
(00:46):
what the Fork and I came across this article the
other day and I absolutely loved it. These are five
times that people sued fast food restaurants for the wildest reasons. Now,
I want to say, one of the reasons I bring
this up is because in the political or policy context,
I've been very critical of many of the bills that
are being passed in California related to food and restaurants.
(01:08):
And what I say, let's use, for example, the recent
food allergen law that mandates restaurants list all of the
top ten allergens on their restaurant menus. And the bill
wasn't very well thought out because it doesn't take into
consideration cross contamination, which most of those allergens are subject to.
So what I've said in my conspiratorial mindset, this opens
(01:29):
up a cottage industry for lawsuits. Once something is legislated,
then you can actually create lawsuits based on the legislation.
And there's always going to be a bevy of lawyers
that are out there slip and fall ambulance chasers, trying
to take down restaurants, especially and in many cases retail.
So we had talked about that in previous episodes, and
(01:49):
then I saw this article and I thought, you know,
let's cover a couple of these. So Lauren, why don't
you kick us off with the first one? Here? This
is a good one. This is from back in twenty sixteen.
Speaker 1 (01:58):
This is kind of funny. So Starbucks ice to water lawsuit,
So that's kind of funny because they do put a
lot of ice. But I don't see why this would
you know, I would bring up a lawsuit. But here
we go. All right, So Starbucks has been fighting lawsuits
for decades. In twenty sixteen, a man named Alexander four shesh,
there you go, accuse the company of adding too much
(02:20):
ice to its beverages.
Speaker 2 (02:22):
Yep, and there was actually a class action lawsuit that
alleged customers receive less liquid as a result. Well, that
does make sense. I always every time I go to Starbucks,
I order my iced coffee, I order my pumpkin chi
double latte, three pumps of vanilla soy bean cappuccino lap
patino with light ice. Yeah, because of that, and every
(02:43):
time I say light ice, they don't go with light ice.
Speaker 1 (02:45):
Well I started doing that too, because I realized that
maybe one quarter of the cup was actually like the
liquid and the rest was ice.
Speaker 2 (02:53):
Yeah. Well, you know, it's funny. It's like the It's
like subway, when you go and you ask for extra olives.
You've got to say, give meeping amounts of olives, two
eleven olives, which is actually the perfect segue. And I
didn't know this but in twenty seventeen in the Subway
foot long lawsuit. Savoy was hit with a lawsuit in
twenty thirteen by Matt korby an Australian team who shared
(03:13):
a photo on Facebook of his foot long sandwich. Sounds
like personal thing measuring only eleven inches instead of the full.
Speaker 1 (03:20):
Monty Wow those words.
Speaker 2 (03:22):
Wait, so the company chose, So the company settled this one.
Speaker 1 (03:26):
They settled this one for wait, five hundred and twenty
thousand dollars.
Speaker 2 (03:31):
To the customers lawyers. What what's the I just don't
understand what the damages are there though.
Speaker 1 (03:35):
You didn't get that extra inch you thought you were getting.
Speaker 2 (03:38):
Maybe it's just that that whole entire time you were
you I don't even know that's the whole entire time,
Like it's for every inch that you lost and they
calculated something against that. Oh well, in any case, the
other one, which this is a twenty twenty five lawsuit,
man Starbucks is getting smacked.
Speaker 1 (03:55):
This is another Stars, I mean not really poor Starbs.
Speaker 2 (03:57):
And I gotta say, we pulled this story from food
Beast food beast dot com, which is a phenomenal food website,
so I got to give them credit on this, but
it's the Starbucks dress code lawsuit back in hot water again,
light ice, right. So, according to frustrated employees, it required
they spend their own money in response, there was a
class action lawsuit. So they had to spend their own
money on their on their dress code, on their on
(04:19):
our uniforms. How does that work?
Speaker 1 (04:21):
I don't know.
Speaker 2 (04:22):
Well, it required employees in North America to wear a
solid black shirt collar and with short or long sleeves
to cover the midriff and armpits. Yes, that'd be nice,
thank you. It also covers pants, which must be khaki, black,
or blue denim without designs.
Speaker 1 (04:36):
They had to spend money on clothes.
Speaker 2 (04:38):
Yeah, so a student Starbucks employees said she had to
spend sixty dollars and nine cents on new shoes in
an additional eighty six ninety five on clothes. Alan says
that Starbucks should cover the cost of new clothes. Okay, okay,
well I've said that before. I actually agree with that.
I don't agree with like a huge lawsuit, and I
don't know what this settlement was, but I do think
that if they mandate what you have to wear, they
should have some sort of a stipend in order to.
Speaker 1 (04:59):
Pay it, mandate our employees to wear our Calico T
shirts and make them buy them. You know what I mean?
Speaker 2 (05:04):
Like did or didn't know?
Speaker 1 (05:05):
We We don't do that.
Speaker 2 (05:07):
No, we don't. No, no, no, no, you know what I mean.
Speaker 1 (05:09):
Like, I'm like, you have to wear the shirt and
you have to buy it.
Speaker 2 (05:11):
Well, that's the think. We buy all of the T shirts.
And Laura and I got in that argument. She's like
making pay for half of it.
Speaker 1 (05:15):
I no, that is not true. That is not true.
I would never do that.
Speaker 2 (05:21):
I'm just trying to create some divisions.
Speaker 1 (05:22):
You's crazy, Okay, this one. I actually see why she
this person suited. So the McDonald's hot Coffee nineteen ninety two.
It was a famous lawsuit against the seventy nine year
old Stella Lieback who spilled her coffee and suffered herd
degree burns. Yeah, as a result, accused McDonald's of serving
coffee at scorching temperatures.
Speaker 2 (05:40):
Well because their coffee. They say at the time their
coffee range from one hundred and ninety five to two
hundred and five degrees fahrenheit, and it was sold at
one hundred and eighty to one hundred and ninety degrees fahrenheit.
Oddly enough, those typical temperature ranges for coffee. However, her
lawyer argued that those temperatures are as hot as a
car's radiator after you drive from your office to home.
And he was awarded you ready for this, dun dunt
(06:02):
duneing dang, she was awarded two point seven million dollars.
Speaker 1 (06:08):
There's a lot of money back in nineteen ninety two.
Speaker 2 (06:10):
You're right, that'd probably be like four and a half
million dollars. Now, all right, I agree with that. I
gotta say so, I do not like my coffee hot,
and I drink gallons of coffee a day. But what
I'll do is like I'll brew a pot of coffee
in the morning, right, and I'll take one cup and
I'll put ice cubes in it, and then I will
leave that pot out until three or four in the
afternoon at room temperature, and then I will drink it.
(06:31):
Then I love room temperature coffee.
Speaker 1 (06:33):
Yeah, anytime we go anywhere, any Starbucks or star wrecks
any coffee shop. Really, Andrew's like, put ie in my coffee.
Speaker 2 (06:39):
Oh, this is another good one. So I'm moving away
from coffee we covered the Wendy's Chilli finger lady in
two thousand and five. This one's gonna blow your biscuits.
But this this lady. Obviously she accused Wendy's of the
fake finger in there, and Wendy said that they lost
twenty one million in revenue, which, once again in two
thousand and five, a lot of money. But then after
the investigation, they really is that she borrowed the finger
(07:01):
from a friend of hers. It was this whole like
concocted scheme. The guy lost his finger in a manufacturing accent.
Speaker 1 (07:06):
Wait, there's more to this lady. Okay Iyalla ended up
being charged with felony grand larceny and was put in
prison for four years. However, her run ins with the
law didn't end there. In twenty twelve, she was arrested
for claiming that her son was shot when he in
fact shot himself, and in twenty thirteen she served two
more years in prison for another false claim. She just
(07:27):
a pathological liar, I guess, so she can't help herself.
Speaker 2 (07:30):
Well, you know what's you know, what I've realized is
that some people have like scam in their DNA. Yeah,
and we know those people. We see him at the
restaurant all the time. Oh yeah, and it's like most
of the time I just blow it off and like whatever,
give them their free chowder or give them whatever they want.
But then they keep coming back. It's like feeding and
keep complaining. Yeah, it's feeding the pigeons. The pigeons of
customers keep coming back and finding new things, and ultimately,
(07:51):
my fear and which is why Lauren says we need
to stop actually giving in to these people, is that
it starts off with a straw and then maybe a
bullet chowder and then maybe a cheeseburger, and it ends
up with some horrible slipping fall in the bathroom and
they ended up smashing their knee on the jurnal and
now we got to pay for their knee reconstructive surgery
for two point five million dollars.
Speaker 1 (08:07):
Can you not give people ideas of what to do?
Speaker 2 (08:10):
Okay, let's move on that beautiful journals, I say.
Speaker 1 (08:14):
Japan wins World Tira Massou Championship in Italy's own backyard.
Speaker 2 (08:19):
Yeah, well this is a crazy one because you know,
this story kind of made my week, right, Yeah, Japan,
the land of sushi ramen tempora. Now apparently world class.
Mascapone mastery Italy is obviously somewhere looking around like somebody
just stole known as a recipe card. Now, if you've
ever spent any time studying Japanese cuisine, this actually makes
(08:40):
perfect sense from a culinary perspective. Nobody on Earth obsesses
over precision like the Japanese. These people measure flour with
the discipline of a navy sealed disarming a bomb. You
give them an Italian dessert with like five core ingredients,
which is just coffee, lady fingers, marscapone, cocoa, and sugar,
and they're like, wait, we only got five. We got
this perfected, every single one down to the molecular level.
Speaker 1 (09:04):
I mean, that's exactly what they did. The winning team
dialed in the coffee extraction like they were building a
rocket engine.
Speaker 2 (09:10):
Oh you got you just dropping them left and right.
Speaker 1 (09:13):
They treated Marscapone like it was a national treasure. The
layers look like something you'd find in a geological exhibit
in the Smithsonian.
Speaker 2 (09:22):
Look. But here's the bigger takeaway, And this is what
I love about food culture. Right now, everybody's borrowing, everybody's remixing,
everybody's leveling up. Dishes that used to be a regional
pride piece. So you got the Japanese tearing mesoue champion, right, Like,
that's globalization that it's most delicious. It's proof that food
isn't static at all. And some would say, oh, cultural appropriation. No,
this is what it's about. Food is alive, it evolved.
(09:43):
It gets better when more talented people from completely different
culinary traditions say, yeah, I can do that, but I
can do it better. And that's what I love about food.
And once again, as I said at the top, with
like Japanese food, they're minimalists. They can take simple ingredients
and they perfect the technique, not by adding on more ingredients.
And that's where I always draw the distinction with American
(10:05):
cuisine and this mash up mess that we've turned into,
especially in like fast food and instagram worthy food, TikTok
worthy food. And then getting back to the basics, So
like when we have young culinarians come to us and
they want to learn how to improvise, how to make
their own dishes, I say, learn the fundamentals. The technique
had a perfectly seer, a steak, had to perfectly blanched vegetables,
(10:25):
had to perfectly you know, sere scollops right, like these
very very basic techniques, and then from there just add
one ingredient, two ingredients, utilizing your palate salty, sour, sweet,
and bitter. So there you go. Well, I think that
that's a really good parlay into some food facts that
are going to blow your biscuits.
Speaker 1 (10:45):
So, Andrew, did you know that the US once tried
to ban sliced bread.
Speaker 2 (10:51):
I didn't, you know. I feel like I had heard
this once, but I just thought it was one of
those like crazy things that wasn't real.
Speaker 1 (10:56):
Tell me about it, all right, So in nineteen forty three,
the government band slice spread to save resources. Housewives revolted
so hard that the ban was repealed in sixty days.
The newspapers called it the greatest thing since unslice bread.
Speaker 2 (11:11):
Wait, but how hold on? Let me understand. How do
slicing bread waste resource? Like what's being wasted there?
Speaker 1 (11:18):
I have no idea.
Speaker 2 (11:19):
Leave it to the government to come up with something
incredibly asinine. So maybe because like you throw the ends away,
the end pieces away.
Speaker 1 (11:27):
Maybe maybere they're thinking that was I don't know.
Speaker 2 (11:30):
Yeah, see, I don't understand it. Once again, I don't
understand half of the way in which the government legislates.
But that's just me same. But you know what, but
that does bring up a good point. Do you like
the end pieces or not?
Speaker 1 (11:41):
No?
Speaker 2 (11:41):
Yeah, because I love like a sandwich with two end pieces.
You do, Yeah, it's really weird. That's what I eat
at night. Or I'll do an open face with the
end piece.
Speaker 1 (11:49):
I guess if you're making like toast.
Speaker 2 (11:51):
I don't know who makes toast. I don't make toast.
You do eat toasty. You've got the kids eating toast
the other day.
Speaker 1 (11:56):
The kids will just eat They're like, I want some
toast and then just go through it and higher loaf
of bread.
Speaker 2 (12:01):
Yeah, you were like you were just like ripping out
toast left and right, and the kids are just crushing
through sliced bread like there's no tomorrow.
Speaker 1 (12:10):
Well, you know what, it's better than I don't know.
Speaker 2 (12:13):
We go through like two loaves of slyh bread sliced
bread a day, like more and when when mom, when
Lauren cooks bread, like when she cooks bread, when she
when she cooks the bread, she sears the bread, when
she bakes her fresh sour dough. Our whole family and
you're using what like five pounds of dough on this,
I mean you're using a lot of dough, lots of dough. Yeah,
before it can cool down, the entire family has eaten it.
(12:36):
I always equivocate it to the scene in a Christmas
story when the dogs eat the turkey and they walk
back in the kitchen and it's just like a turkey leg.
Oh God, that's our family with the bread.
Speaker 1 (12:45):
Yeah, exactly, there's no more.
Speaker 2 (12:47):
So this is a good one. Yeah. And this one
comes back to the ban on red dye forty? Right,
So did you know that coke and neil bugs which
I don't know what those are. I think there's some
sort of a beetle and actually they were used to
make red number four, So original.
Speaker 1 (13:04):
Number four, number forty number, I think.
Speaker 2 (13:06):
It was like number four. Now they've turned it into forty.
I don't even know there's red dye number four than
three hundred and sixty two. Now there's a million different
types of red dye. But in any case, originally they
were using these bugs, these beetle bugs, which must have
had some sort of like a red a natural red
dye in their system that were being crushed to use
so they say that seventy thousand insects would equal one
(13:28):
pound of dye.
Speaker 1 (13:29):
That's disgusting.
Speaker 2 (13:30):
But like, do we go back to when we were kids, right,
So your childhood red popsicle, red drink, et cetera. That
was with bugs. It was bug powered.
Speaker 1 (13:38):
I just don't understand, Like why why couldn't you know
they use just like I don't know, color from like
fruit or.
Speaker 2 (13:45):
Like a beat, Yeah, a beat, I don't know. I
don't know. Maybe the cost. It's probably the cost, Like
I don't think that there's a huge demand for coconeal
bugs and beetles. Right, So, in a weird way, it's
funny because you come full circle on Maha, we want
to get rid of red dye forty but the same
group that wants to get rid of it is simultaneously
say saying, don't make us eat the bugs. But the
natural way to consume your red food is through the bugs.
Speaker 1 (14:08):
The plot thickens, all right, guess what another below your biscuit? Ready? Yeah,
Raspberries are technically hundreds of tiny fruits stuck together. Each
little bump is an attic at sorry, independent fruit called
a druple it drouplet. So you're basically eating a berried democracy.
Speaker 2 (14:28):
I like that though, because I knew that right, cute.
I think blackberries must be the same way then, Yeah,
so just one of those. So like when our kids
eat one raspberry, it's like, well, we just ate one
hundred drubulets.
Speaker 1 (14:40):
Drooplet.
Speaker 2 (14:41):
I like drouplets. I'm gonna start using this as an insult.
I think your brain is made of droublelets.
Speaker 1 (14:45):
All right, and Andrew, so tell me about Andy.
Speaker 2 (14:48):
Call me? And no was I ever call and somebody
keeps calling me Andy?
Speaker 1 (14:52):
Okay, just food for thought, but I'm bum Don't ever
call Andrew Andy.
Speaker 2 (14:57):
That's not food for thought. That's a command, it's an impair.
Speaker 1 (15:00):
Okay, whatever, Just don't call Andy. That's his like pet peeve.
Speaker 2 (15:03):
Yeah. Some kid that used to beat me up in
third grade used to be like, here comes the noogie, Andy,
and then the noogie would turn into like a couple
a couple h knuckle sandwiches to the face.
Speaker 1 (15:13):
I was beat up a lot.
Speaker 2 (15:16):
Well, I shot my mouth off a lot too, so
you still do. It's good to get beat up. It
builds character. I actually look back on it and I'm
glad that I got beat up. I was a little kid.
Now I'm like six foot nine, but.
Speaker 1 (15:26):
It makes me sad that you were beat up.
Speaker 2 (15:28):
Should we you know what? Can we just have a
moment of silence for the knuckle sandwiches I got as
a kid. Andy, I'll kill that guy.
Speaker 1 (15:34):
Okay?
Speaker 2 (15:35):
All right? So what who we got now for a
big story?
Speaker 1 (15:38):
A big story?
Speaker 2 (15:39):
Big story?
Speaker 1 (15:41):
I mean, I don't know if this is a big story.
But Wendy's launches Frosty Day and new limited edition flavors.
What are those?
Speaker 2 (15:49):
Andrew, don't I don't even know? You tell me, I
don't know what the limited edition Edish flavors are.
Speaker 1 (15:54):
All right, so we have a classic vanilla Frosty with cinnamon,
Nickerdoodle sauce and cookie crumbles, a nod to holiday baking nostalgia.
Speaker 2 (16:05):
Okay, so this actually was December? Was this was? This
was last week? This was November fifteenth, but apparently they're
going to expand it. The reason why I wanted to
cover this story was because I wanted to talk about
the frosty Like why So I used to go to
Wendy's as a kid and my dad would say to me,
do you want a milkshake? And they say yes, and
then they would hand me the Wendy's frosty and I
(16:27):
would get a straw with it in a spoon, and
I would actually pull the brain out of my head
trying to suck the frosty up through the straw. Yeah,
but then my technique was to let the frosty melt
a little bit, and then you kind of had like
a quasi custardy milkshake.
Speaker 1 (16:41):
Ooh.
Speaker 2 (16:42):
It made me really angry. Oh and since then, I've
never eaten the frist Okay, do you like the Wendy's Frosty's.
Speaker 1 (16:47):
I mean I don't go out of my way to
buy them. You get them for the kids.
Speaker 2 (16:50):
Though, because the kids love the frosty and with the
kid's meal. Like if we splurge on any fast food,
we don't do McDonald's. I just think McDonald's just junk,
although actually I think they make the best fries. Will
say that, But I liked the new buns new circa
like five or ten years ago at Wendy's. They're that
softer brio style bun, almost more of like a shake
shack style bun. So I like Wendy's.
Speaker 1 (17:11):
Yeah, we talked about this last time. We like Wendy's chili.
Speaker 2 (17:13):
Always fresh, and I like, don't talk about Wendy's chili.
I'm thinking about fingers now. Oh God, thank goodness that
lady got thrown into slammer.
Speaker 1 (17:21):
It was all a lie.
Speaker 2 (17:24):
But the new Wendy's frosty flavor that the kids actually
liked was the like orange orange creamsicle.
Speaker 1 (17:29):
It's like the orange dream, like orange Julius.
Speaker 2 (17:32):
Yeah, like an orange Julie. You you bring up orange
Julius in every single conversation, you can. What is your
obsession with this?
Speaker 1 (17:38):
Because that was like my childhood, Like when we would
go to the mall, they had an orange Julius and
I would get the orange Julius.
Speaker 2 (17:44):
That was it.
Speaker 1 (17:45):
Yeah, and it was like my favorite drink. Ever, I
don't know what it is about. It's like a vanilla
orange slushy.
Speaker 2 (17:51):
Where are Where's orange Julius?
Speaker 1 (17:53):
I don't know if there are anymore. I haven't seen any.
And the one mall that it was in closed down.
Speaker 2 (17:57):
Every single mall is closed down. They just closed down
the West Mall in Orange County and they let people
go in for like a couple of days before just
to walk through it. It was apparently like really eerie. They
had some professional skateboarder doing skating videos through the mall.
Speaker 1 (18:10):
That's kind of cool. That was cool because that's where
I got You know, that's sad because I grew up
in Orange County and that's where I got my makeup
done for the prom. That's where we would hang out
with my friends on the weekends. The mall used to
be the place to be.
Speaker 2 (18:23):
The mall was always the place to be, and the
mall actually had some of the best food in Jersey.
We had this thing called Roly Bowli and it was
this thin pizza dough that like rolled around into a
strong bowli and they would put them out there as
samples and we would go in with like tupperware and
we could get it. Was like, what do you want
to eat a Let's go get the samples at Roly
Bowley And next to it was Roly Bowley. Next to
(18:45):
it was hot dog on a stick. That was always
the good one. Let's talk about some quick cooking tips here.
We're just thrashing through these stories today because we want
to make sure that we fill your brain with as
much food facts and fun as possible. But do you
have any do you have any cooking tips? Say you
want me to jump in, you jump in. Well, we
talked about the parmesan and the pasta sauce and the
(19:06):
tomato sauce a couple of weeks ago. How it thickens
it and it enriches it by adding your parmesan ryns
and it adds a ton of bumami. But I was
I actually, we don't cook that much pasta at home.
Speaker 1 (19:16):
No, we don't because our kids like meat.
Speaker 2 (19:17):
Yeah, our kids are pro they got they Oh my gosh,
it creates an all day long. I mean, our five
year old is two hundred and thirteen pounds. It's got
a neck the size of a refrigerator. So the flapping
at my own joke there. So one of the things
that I did cook pasta last week, the little garlic carbernira,
if you will, Although I didn't use cream, I just
did butter and a ton of extra parmesan. But sorry,
(19:40):
I digress. Using the a little bit of the pasta
water in your sauce. So there's a lot of stars
in that pasta water that comes off of the pasta itself.
And it's actually great. If you're making a sauce, you
can just put a ladle full of that pasta water
back in with your pastaf you've strained it, and then
mount it with some butter and you get this like rich.
This is what restaurants do. You get this rich, creamy
(20:01):
buttery sauce that isn't overwhelming, doesn't necessarily have to have
cream in there. A lot of people will do this
for like a lighter fetichinial Fredo style creamy pasta sauce
because of the starch that's in that pasta water. So
that's a good one. I always reserve your pasta water.
And as crazy as this sounds, even if you're making
like pasta salad, sometimes I will take some of the
(20:21):
pasta water and I'll put it in a refrigerator and
I'll use it just to mount the sauce for like
other dishes unpasta related going forward.
Speaker 1 (20:29):
Oh that's a good tip.
Speaker 2 (20:30):
Yeah, it's a little tip, a little tip and trick.
The other one, I would say, let's see, let's do
another another sharpen your skill today. We've talked about acid.
We've talked about seasoning as you go and making sure
that you do a taste test. But I want to
lean in on that don't wait until the end has
season your food because it's gonna taste bland. You always
want to season throughout the cooking process. So each layer,
(20:51):
like let's say you're making a sauteed vegetable dish that
then you're gonna fold in chicken and pasta for that matter.
Taste your vegetables after you saute. That makes you those
are seasoned prosta properly. Then taste it after you add
your chicken. Make sure that's seasoned properly. And I'm not
just talking about salt and pepper. A lot of your
other spices they need time to bloom and they need
to bloom in the fats or toasting directly in the pan.
(21:13):
So it's important that you use the heat in order
to bloom a lot of these flavors and then taste
it throughout so that you can change the flavors as
you're cooking. I think that's another little technique piece there
that people need to.
Speaker 1 (21:24):
That is so true. A lot of people just season
at the end of things, and it just makes it
taste like your food with like salt on it. Yeah,
you know what I mean, it's not infused.
Speaker 2 (21:33):
Yeah, you do need ooh infusion infused.
Speaker 1 (21:36):
Sorry Andrew eighty six.
Speaker 2 (21:38):
Oh you want to know what I want to eighty
six and get rid of this week. Your people are
not going to like this, so one might cause a
little stir on the world wide web. Onion rings. Oh, why,
I'm just I'm sick of onion rings.
Speaker 1 (21:49):
Do you not like them?
Speaker 2 (21:49):
I never like them? I mean, I like, I'll eat them,
but they just don't do anything for me. First of all,
they tricked me. When I was a kid, I'd seen
onion ring and I think it was some sort of
a potato ring or what have you, didn't know what
it was. I like, and then you pull it. You
got this little like onion that just like slips out
and it's a steamed piece of onion.
Speaker 1 (22:06):
Wow.
Speaker 2 (22:07):
I started to fall for the onion rings when the
Rodeo Burger came out of Burger King in like nineteen
ninety nine.
Speaker 1 (22:13):
Do you did a take on that? Remember?
Speaker 2 (22:15):
And we did a take on the Rodeo Burger, but
we did it with like a nice black and barrel
mundy fish filet. And then we made our own fresh
onion rings. And I put a lot of time science
and intellectual thought and how we made.
Speaker 1 (22:25):
We should bring that back?
Speaker 2 (22:26):
No, because here I am eighty six.
Speaker 1 (22:28):
Maybe not.
Speaker 2 (22:29):
But then I realized what happens is you put the
onion rings on the sandwich, You take one bite, and
then one bite is full of the onion slippage, like
a little onion onion pajamas, silk onion pajamas.
Speaker 1 (22:41):
What about the bloomin onion?
Speaker 2 (22:43):
Now that there we go, thank you. Now that takes
me to the ballumin onion. I I'm sorry. I do
not like the bloomin onion. Why because it's just it's
just it's it's a deconstructed onion ring. I like the
sauce that the bloomin onion comes with. I used to
go to out Back and get the bloomin onion. And
first of all, out Back in the nineties had some
weird seasoning. It gave me horrible digestive stress. But that's
(23:07):
that's for another episode.
Speaker 1 (23:08):
Yeah, exactly, thinks you.
Speaker 2 (23:09):
Can get messy. Uh. The bloomin onion was great because
you like the sauce and the bloominion, the blue the
bloomin onion was like what was it like? Uh? I
think it was like eight dollars in the nineties. But
now the bloomin onion's like twelve, fourteen to fifteen dollars.
Speaker 1 (23:23):
It's kind of ridiculous.
Speaker 2 (23:24):
It's an onion. An onion costs them probably forty cents,
and then you got the batter and the sauce. Right,
so add like forty cents for the sauce and the batter,
add like another forty cents, eighty cents forty six, So
like a buck twenty five for that, right, you want
to make your food cost on that, Multiply it by
four five dollars makes you twenty five percent cost of goods.
But they're selling it for like fifteen. That is a
(23:44):
money maker.
Speaker 1 (23:46):
It's about twelve dollars.
Speaker 2 (23:47):
So twelve dollars, so we said five is twenty five percent.
So now take it to ten. That's twelve point five
and then even higher, so it's ten percent cost a
goods item. Oh man, maybe we should put an onion
never mind. I like the onion. I think we should
put it on the menu. Uh no, no, I just
want to say one more thing. Lauren's telling me to
speed it up on the bloe. No, I was there
was a food sign. I don't remember what episode it was.
It was like one of those food science shows on
(24:09):
Food Network and Discovery Channel, and there is like a
technique to making the bloomin onion perfect and nobody can
emulate it.
Speaker 1 (24:17):
I bet you can.
Speaker 2 (24:18):
Well, of course I can.
Speaker 1 (24:20):
Let's try this out.
Speaker 2 (24:20):
All right, let's do it right here in the studio.
All right, what do you want to talk about next?
Speaker 1 (24:25):
Okay? So my eighty six it it's not a food trend,
but like we have to, everything needs a freaking subscription. Now.
You sign up for anything and it's like, you know,
you get the week free, and then you want to
do it because you want to check it out, and
then you forget about your subscription, and all of a
sudden you're charged, like seventy nine ninety nine, and you're like,
oh my gosh, it's everything.
Speaker 2 (24:47):
Everything is a subscription.
Speaker 1 (24:48):
Like I just want to download an app sometimes without
having to commit.
Speaker 2 (24:52):
Last night I tried downloading that teleprompt app where you
can like video and read the teleprompt off of it.
And the only option was a subscription, a yearly subscription.
But here's what they do, and this is the trick, right, Oh,
you can cancel in three days, but then you forget,
you forget or trying to cancel. It is like it's
like trying to break.
Speaker 1 (25:08):
And you can only go onto your laptop only do
it from like, yeah, not a mobile. You have to
go on a desktop.
Speaker 2 (25:13):
You like, you have to submit a blood sample to
make sure that it's you, and then you have to
give submit like a stool sample just to cancel the subscription.
Speaker 1 (25:20):
And then you know what just speaking of that. So now,
I don't know if you've seen this on Instagram. Say
you come across a reel, right, and it's like a recipe,
and usually they'll just lay it out in their caption,
but now it's like you have to, you know, type
recipe and I'll send you the link, and then you
send the link and then suddenly you're gonna you have
to put in your email and now you're subscribed to
their email list and then in order to get the
(25:42):
stupid recipe. And I'm like, oh my gosh, wait.
Speaker 2 (25:45):
You actually do that? You follow those instructions. I see
those all the time, and I'm like, oh, I wonder
who actually does that?
Speaker 1 (25:51):
Okay, because I saw this this pie. I know you
don't like, let's not talk about pie in front of Andrew,
but I saw this pie. The other day. It was
like up to probably the worst things that you you'd like.
It was banana toffee like cream pie. It sounded delicious,
and you know how much I love toffee.
Speaker 2 (26:06):
And I was like, oh, she's like a nine year
old lady.
Speaker 1 (26:08):
Okay, I am with my food choices. But anyway, I
wanted that recipe because it looked delicious, and then I
had to go through all these steps ign and just
gave up.
Speaker 2 (26:15):
I can't believe you did it. And that's why you've
been getting served ads on your Instagram for hard candies
and ovaltine for the past.
Speaker 1 (26:21):
War where there's original, like we're gonna target.
Speaker 2 (26:24):
She must be a seventy five year old lady. She
wants a banana toffee pie.
Speaker 1 (26:27):
Doesn't it sound good? Though?
Speaker 2 (26:29):
Not at all, but I love you. Okay. Let's just
talk about eggs really quickly, because I posted this article
up on my substack last week that's an American gravy
on substack because people were asking me about eggs. And
then Lauren and I go to Whole Foods and we're
standing in front of the egg whatever, the egg case
with the big door, and there's like forty two different
types of eggs. Now, we know what eggs to buy,
(26:51):
but I'm thinking of Lauren, and they go and range
in price. Obviously, this is California. It was like from
three ninety nine to fifteen ninety nine. I think those
Easter eggers were like fifteen.
Speaker 1 (27:01):
And then mister Magoo over here decides to buy an
eleven ninety nine carton of eggs, twelve a dozen eggs,
And I said, those eggs cost a dollar apiece, Like,
are you crazy? He's like, I just want to try
them out.
Speaker 2 (27:10):
Well, it was market research, it's right off.
Speaker 1 (27:12):
Were they any different?
Speaker 2 (27:14):
Actually they were. And I'll get into the area, but
I think we need to go down the you know,
let's talk about eggs really quickly. So the thing about
eggs is that the color of the eggs are irrelevant.
It doesn't change the flavor, it doesn't change in the nutrition
at all. White eggs come from white feathered hens with
white ear lobes, and brown eggs come from red feathered
hens with red ear lobes. Now the blue or the green.
Speaker 1 (27:34):
The ear lobes, I didn't know those were relevant.
Speaker 2 (27:36):
Yeah, that's that's what determines the color of the egg
is the ear lobe.
Speaker 1 (27:38):
I thought it was just the color of the hen.
Speaker 2 (27:40):
Look at my earlobe, they're a little red. I'd be
a red egger. So the blue or the greenish eggs
come from heritage breeds like the Americana also known as
the Easter egg are funny enough. So once again, the
brown eggs are going to cost more because that apparently
that breed of chicken eats more. But it doesn't change
the nature of the eggs. So what's the purpose in
buying the brown eggs? Well, they marketed the brown eggs
(28:01):
is Better years ago. Actually, when I posted this on
myx somebody sent me an old advertisement about the brown eggs.
So once again, food marketing machine. That's all that it was.
What do the buzzwords actually mean? So if you go
down the list of the main eggs, you got your
cage free eggs. Okay, sounds great. That just means they're
not in cages, which means they're still packed inside barns,
(28:23):
no sunshine, no grass, just a little more room to
move around. But they never go outside. So it kind
of makes me think, oh my gosh, so are all
the other ones just packed into cages. Well, the answers, yes,
like there can be five hens in a small cage
and they never see the light a day. Kind of sad. Right,
Then you got free range. Now, technically they have access
to the outdoors. In practice, it's often like a tiny
(28:44):
little room leading to a concrete patio. Sounds like me
and it doesn't scream farm life at all. Right, it's
just like, Okay, they go outside, smoke a cigarette, comebacks inside.
Then you got pastor rage, pasture raised. Now this is
the one that matters because these hens they live outside
and they peck through the grass and they eat bugs
like chickens are meant to, right, And as a result
(29:05):
of that, because they're eating a more natural feed, they're
out there moving around, eating more. Their yolks are darker,
the eggs taste better, and you can actually taste the
difference in those eggs. That's an important point to mention. Now,
the organic, which you'll see sometimes organic free range or
organic cage free. That's specifically in reference to the feed.
So they're just eating a feed with like no pesticides
(29:27):
or GMOs. Doesn't promise the birds ever see the light
of day. But if you're really concerned about what they're
eating in regards to the GMOs or the pesticides, then
go with the organic. In a perfect world, you're going
with like the organic pasture raised. That's kind of the
bottom line.
Speaker 1 (29:40):
Here, right. So but I have a question, So why
would these you know farmers that just do the regular
standard eggs, Right, there's like why packed in the cake,
packed in the cage, the high density housing eggs. Why
can't Andrew, why can't they just op let them roam
free space?
Speaker 2 (30:00):
So they don't have enough space, they don't have well,
you want to be able to get in as many eggs.
Think about it this way. It's like eggs per square foot, right.
So let's say I have a huge factory and I've
got five hundred square feet of factory space. I need
to get as many eggs per square foot of that
factory as possible. So you're really just and they're packed
on top of each other like apartments, right, So it's
cage upon cage. They go multiple tiers. That's why I
(30:22):
was serious. How do they lay the eggs in the cage.
Speaker 1 (30:25):
So they're just walking around their eggs.
Speaker 2 (30:27):
There's a contraption where the eggs will like roll down,
just like you see in cartoons from the second tier.
The third tier got to take an egg elevator up
there to get the eggs because it's not the healthiest environment.
That's why I think it's important that.
Speaker 1 (30:40):
But then does it matter?
Speaker 2 (30:43):
Does it matter? Well, first of all, I think the
humanity of the way in which we well.
Speaker 1 (30:46):
I think that's horrible, like how they are doing this.
But like does it does it make a difference nutritionally?
Speaker 2 (30:53):
Nutritionally, Yes, the pasture raised eggs are going to be
better nutritionally because they're eating a more natural feed. They're
actually the happier.
Speaker 1 (31:01):
So if you get a pasture raised egg that's white,
that doesn't matter, Like it's the same as a pasture white.
Speaker 2 (31:07):
Brown white versus brown. Yeah, yeah, yeah, we've determined that
the color of the egg is irrelevant. Although let's go
back to the original. So I bought the twelve ninety
nine Easter eggers, right, and they did have the they
were organic feed, and they were pasture raised. They were gamy.
They almost tasted fishy.
Speaker 1 (31:24):
Yeah, we didn't like them.
Speaker 2 (31:25):
No, they were like really gamy. Yeah, that's right, Okay,
and that's because of that particular type of egg. Now,
the thing is a lot of responses I got online
were from people who live in the Midwest, and they're like, oh,
our neighbors have eggs. We have eggs, Like we've never
had to go and buy eggs, and they all have
that deep yellow yolk and it's like really fresh and delicious.
That's how people are eating their eggs. But in cities, right,
(31:48):
urban areas obviously Los Angeles, New York, Miami, Chicago, any
major city. You know, you're not just like throwing a
couple eggs in your apartment closet. If anything, you're growing
boomers or weed in there and not laying eggs. Well, now,
I will say this this, it's kind of the final
piece of this. Check the date, not the cell by date.
This is an interesting nugget of wisdom. The Julian date. Okay,
(32:13):
that is a three digit number, like let's say three hundred,
right or three twenty four. That's the day of the
year that the eggs are packed into the carton. So
use this, not the cell by date, because they could
be packed in the carton and then they could sit
on the shelf, but then they're not. The cell by
date doesn't go on until later. So if you want
(32:33):
to know, and typically the eggs are packed into the
carton like a day or two after they're hatched, So
use the Julian date. So if it's like two hundred,
then count from January first up two hundred days, and
then work that into whatever day you bought them. The
Julian date, that's an important thing to notice. So it's
going to be a number from zero or one to
(32:53):
three hundred and sixty five, and it refers to the
day of the year in which the eggs were packed
in the carton.
Speaker 1 (32:58):
Interestente, And did you know.
Speaker 2 (33:00):
That that's actually named after Julian Caesar. I did not, No,
I just made that.
Speaker 1 (33:04):
Okay, well you fooled me.
Speaker 2 (33:06):
Yep. You say anything with confidence and you're good.
Speaker 1 (33:08):
To get exactly. Well, we covered a lot today.
Speaker 2 (33:10):
We did cover a lot. I feel like leaving it
on eggs was a good one. Yeah, we're going to
get into some Thanksgiving talk on the next episode. You know,
teer me Sue. We named it. But hey, thanks for
hanging out with us here on American Gravy. We hope
that you laughed, learned, and maybe got a little bit
hungry along the way.
Speaker 1 (33:26):
Yes, we'll be back for sorry with more stories that
feed the soul and probably clog an.
Speaker 2 (33:31):
Artery or clogging any arteries.
Speaker 1 (33:33):
Stop there, all right, Sorry guys.
Speaker 2 (33:35):
Until next time, keep it saucy, keep it free, and
keep it in the family. Whatever that comes.
Speaker 1 (33:40):
I don't know what it needs. By
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Buck Sexton
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