October 17, 2025 • 11 mins
We take a trip to Latin America today and stop in Argentina to get an Empanada for Sky's Wheel of Food
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
Come down. It's time for Skies wheel of Food.
Speaker 2 (00:08):
Like nervous, splash, excited. I don't know which way this
is gonna go.
Speaker 1 (00:11):
We been the wheel wherever it lands. Sky s Guy's
wheel of Food. Yes, Sky's Wheel of Food. Sky of course,
the pickiest eater on the planet.
Speaker 3 (00:26):
Uh.
Speaker 1 (00:26):
This is really morphed into something spectacular.
Speaker 2 (00:29):
How did this happen?
Speaker 1 (00:30):
I don't know. It's been fun though. It happens because
we are now doing like global cuisine.
Speaker 2 (00:35):
I don't like global cuisine.
Speaker 1 (00:36):
Well, you don't like any cuisine. That's a great thing,
so it doesn't really matter. We've gone around the world.
It's been so much fun. Quite a trip. Yes, we've
gone to India, We've gone to Greece, We've gone to Ireland, Mexico.
It's just it has been a wild trip, wild trip.
But there are so many other cuisines still left. Hey,
(00:57):
this may morph back into just whatever regular food. You know,
But but right now it's been fun.
Speaker 2 (01:03):
It hasn't for me.
Speaker 1 (01:04):
Oh, I know, But your your opinion doesn't matter. Yeah, no,
I mean we're we're here too. We may hit on
something eventually, you may go, you know what I should
move to?
Speaker 3 (01:16):
Oh?
Speaker 1 (01:16):
I don't know Spain really, yeah, you know, I don't know.
Maybe have some today, you never know. I belong in Germany. Yeah,
I don't know it kind would yeah, yeah, I don't know.
Speaker 2 (01:26):
Too many wieners, lots of wieners and mustard.
Speaker 1 (01:30):
Yeah, they're right right, All right, let's go ahead and
spin the wheel and see what it lands on. Oh wow, okay, uh,
this is complicated, so well, I'll explain. It is landed
on an empanada. Now Here's the situation with an empanada, though,
(01:55):
is that almost every country has their own version of
like what an empanada is, and so like you can get,
you know, a samosa and that's like their version of
an empanada. You can get, of course, our Mexico version
of an empanada. You can get theads all over the world.
(02:15):
This one, in particular is an empanada in the Argentina region,
Argentinian Empanada Argentina.
Speaker 4 (02:30):
This is fun, you guys, remember or not. When I
was in Spanish classes in ninth grade, I had to
do a video for extra credit, and it was me
making panadas in Spanish. We played on you did that's right,
you were on the show for this.
Speaker 3 (02:44):
I don't.
Speaker 1 (02:45):
Yeah, we did the video. I showed you the video.
That's very culturally inappropriate.
Speaker 4 (02:50):
Well, the woman that did it with me is Puerto Rican,
Puerto Rico, so she she helped me make that.
Speaker 1 (02:56):
Not traditionally wearing sombreros and porta.
Speaker 2 (03:00):
I don't know why I wore one.
Speaker 1 (03:01):
Yeah, I'm not really sure either. Do you remember what
filling you used, because that's the key.
Speaker 4 (03:06):
I think it was just I think it was just
red meat, like like chopped me round beef is.
Speaker 1 (03:10):
What you're trying to shot me, shop me. I think
he's trying to say ground ground beef.
Speaker 4 (03:14):
We call shot me on these coasts. So, yeah, it
was and it was delicious. Oh good, so you're a
fan of Yeah.
Speaker 1 (03:22):
No, no, they they do have sweet banadas, you know
that can be filled with like caramel, apple type thing
or whatever. Yes, very true, they have one currently. So
this one though, is in Argentina.
Speaker 3 (03:35):
What does that mean? How does that differ from any other.
Speaker 1 (03:39):
All of the different places you have inandas really is
about the filling, like the filling or you know that
that will tell you kind of what region And I
and I guarantee you there was other things and it's
just ground. That guy I've haddas from Mexico and they sure.
Speaker 4 (03:56):
It was like, you know, seasoning in the ground beef
and I don't remember.
Speaker 1 (03:59):
I mean, was you brought it up?
Speaker 2 (04:01):
Yeah, you're wearing.
Speaker 1 (04:03):
Chef Boyard over here, all right. So in Argentina, one
of the more traditional fillings in an empanada is ground beef.
Speaker 2 (04:14):
Would you like skuy okay?
Speaker 1 (04:18):
Olives and raisins, little papa sweetness, little papa sweetness, little sweetness,
little little beef. What you're saying right now, little sweet
That sounds weird. Sometimes there's cheeses, sometimes there's sauces and
(04:38):
things like that. But uh, the one I I think
is in here is is just the ground beef, olives.
Maybe there might be onion in there, and of course raisins,
a little papa sweetness.
Speaker 3 (04:54):
Okay, So everything he's described if he If you're talking
black olives, I'm not offended.
Speaker 2 (05:02):
Oh you don't like green? I hate green?
Speaker 1 (05:06):
I don't hate Yeah, I like black.
Speaker 2 (05:09):
I don't like black olives.
Speaker 1 (05:10):
Hate green because you like putting them on your fingers
and acting like, you know, so fun.
Speaker 3 (05:17):
It was a snack growing up. Yeah, my mom didn't
allow many foods in the house. So black olives hot
snack after school. Okay, So now I'm offended by the olives.
But honestly, I'm really worried about the spice, like the flavoring, like, oh,
I don't like the word.
Speaker 1 (05:37):
Would they be warm spices in there? Like a cinnamon
or a nutmeg? Could be a nutmeg? Why?
Speaker 2 (05:43):
Why would that?
Speaker 1 (05:47):
Yeah, you're right, I don't know if there are.
Speaker 2 (05:50):
I don't care for that. Okay, I don't like warm spices.
Speaker 1 (05:53):
Have you ever had an amada before?
Speaker 3 (05:56):
I watched Selling Sunset and the Blonde Chick on their
Emma has her own company, Emma's and Panadas, and she's
the widest bee you've ever seen in your life.
Speaker 1 (06:07):
And she's forty five pounds. I don't know how she.
Speaker 3 (06:09):
I don't know how she runs an empanada company, but
it's always made me question what is an empanada? And
how does this white girl make them? So that's that's
the extent of my knowledge of That's it. That honestly,
that's it. I don't think I've ever consulted.
Speaker 1 (06:26):
It's a dough. You put the filling in, roll it over,
and then bake it. It looks like a to me.
Speaker 2 (06:34):
It looks like a Mexican calzone.
Speaker 1 (06:36):
Sure you know what.
Speaker 2 (06:39):
Version of like what's going on inside?
Speaker 4 (06:42):
That's what scares me, as is should my expertise is
Spanish Puerto Rican.
Speaker 2 (06:48):
Yet you were wearing are Yeah?
Speaker 1 (06:50):
No, who's two thousand and two? Yeah, different times. Wow.
All right, Let's give Sky her her Argentinian banada and
there it is. Let's uh, Emily, as you know, you're
going to prepare the bite. I would like it to
be cut in the middle so that she has to
take a bite of you know, the middle part where
(07:11):
it's mostly filling. Yeah, yeah, dope, Oh yeah, oh yeah,
get in there, you dog, okay, oh yeah, this looks delicious.
To be honest, I don't like the raisins. Yeah, I
know you're not a raisin fan. Rais you're not a
raisin fan. You don't like the Papa sweetness? No, I
don't sweetness.
Speaker 2 (07:29):
This is this is not how I pictured it.
Speaker 1 (07:31):
Would you picture? What did you picture? I don't know.
Speaker 3 (07:33):
This looks very and I don't know if it's good
or bad, but this looks very like homemade, you know
what I mean, Like if.
Speaker 1 (07:39):
It was great, if it was something out of that,
that's a bad Yeah, I don't know what it looks
like weird. I wish this was frozen and processed. Yeah
I was.
Speaker 3 (07:48):
I was picturing a more like out of a package
uniformed appearance like Emma's and panadas.
Speaker 2 (07:55):
But but this definitely looks kind of like authentic.
Speaker 1 (07:59):
I don't like the looks good. Yeah it is authentic. Okay,
so so thumbs upward down. There is authentic.
Speaker 3 (08:05):
I'm having mixed feelings. I'm having mixed feelings, delicious. Is
it too authentic?
Speaker 1 (08:10):
You feel like you're in Argentina around? No, I don't.
Speaker 2 (08:13):
I don't not a gaucho, what bare? I probably couldn't
point it out, like I don't know.
Speaker 1 (08:20):
Very alright, sky dig into an Argentinian ampanada here now
be ready for that Papa sweetness.
Speaker 2 (08:30):
Have you stop saying, Papa, that's.
Speaker 1 (08:32):
What you're going to get. You got to go on
that side without a doubt, because she's going to try
to get the more dough, of course, which is which
is boring? You know? Oh? Oh what? Okay? Bad? Well?
Speaker 3 (08:44):
No, just unexpected. Just I like, I can't smell the
dough and that smells yummy, but I don't I.
Speaker 1 (08:49):
Don't know the feeling is where you can Yeah, okay, yeah,
what is that?
Speaker 2 (08:54):
There's some slimy weirdness in.
Speaker 1 (08:55):
There, slimy weirdness.
Speaker 2 (08:57):
Slimy weirdness. Is that cheese? Is that East fla plate?
Speaker 1 (09:02):
Its flavors, that's what's weird to her? All right, here
we go, sky, we're in Argentina and you're about to
eat it. But let's do this. I don't remember that
pop sweetness. There we go and down the hat. That's
such a small bite. What a ridiculous Oh no, oh wait,
(09:26):
hang on, hang on, chance, hang on like she didn't
even how did you even hit her? Taste? But make
sure she was already out like you can't that's a face.
What's the problem? What I know it's wrong.
Speaker 2 (09:39):
Tastes very tomato, saucy tomatoes.
Speaker 1 (09:42):
I can tell you there is zero tomato and oh
you know what you you might be right. There was
a little bit of.
Speaker 2 (09:48):
Yeah, it's like taste like ragu.
Speaker 1 (09:51):
Good.
Speaker 3 (09:52):
I'm missing the pop up sweetness. I would have appreciated
a parking bike. I don't go for a second, No, no,
I don't want to know they was off putting. Well,
I just feel like the pop of sweetness would have
saved it. You know what I mean, But that you
missed that tomato. Oh I don't know.
Speaker 1 (10:07):
I like you like tomato sauce though, but no, Like if.
Speaker 3 (10:11):
I made a entire plate of spaghetti, I would legit,
put a teaspoon and a half of sauce on the
top of it, and then like mix it around.
Speaker 1 (10:20):
So it's better how you have spaghetti.
Speaker 3 (10:21):
I really like tomato. I don't like canned tomatoes stewed tomatoes.
Speaker 2 (10:25):
So tomato you eat pizza.
Speaker 1 (10:27):
I've pizza.
Speaker 2 (10:28):
It can't have too much sauce on it, or else
I'll like kind of scrape the sauce.
Speaker 3 (10:31):
Oh god, so this I was expecting to be offended
by other things, but it was just that mouthful of tomatoes.
Speaker 1 (10:39):
Oh come on, there was a mouthful of tomatoes, by
the way, mouthful. How dramatic there was like a spec.
Speaker 2 (10:47):
I fell face down in a tomato patch.
Speaker 1 (10:50):
It's mostly beef. I'm looking at it. Are you not
going to go to Argentina?
Speaker 3 (10:54):
Now?
Speaker 1 (10:55):
No time soon.
Speaker 2 (10:56):
First I gotta figure out where it is.
Speaker 1 (10:58):
Maybe a ridiculous
Come down. It's time for Skies wheel of Food.
Speaker 2 (00:08):
Like nervous, splash, excited. I don't know which way this
is gonna go.
Speaker 1 (00:11):
We been the wheel wherever it lands. Sky s Guy's
wheel of Food. Yes, Sky's Wheel of Food. Sky of course,
the pickiest eater on the planet.
Speaker 3 (00:26):
Uh.
Speaker 1 (00:26):
This is really morphed into something spectacular.
Speaker 2 (00:29):
How did this happen?
Speaker 1 (00:30):
I don't know. It's been fun though. It happens because
we are now doing like global cuisine.
Speaker 2 (00:35):
I don't like global cuisine.
Speaker 1 (00:36):
Well, you don't like any cuisine. That's a great thing,
so it doesn't really matter. We've gone around the world.
It's been so much fun. Quite a trip. Yes, we've
gone to India, We've gone to Greece, We've gone to Ireland, Mexico.
It's just it has been a wild trip, wild trip.
But there are so many other cuisines still left. Hey,
(00:57):
this may morph back into just whatever regular food. You know,
But but right now it's been fun.
Speaker 2 (01:03):
It hasn't for me.
Speaker 1 (01:04):
Oh, I know, But your your opinion doesn't matter. Yeah, no,
I mean we're we're here too. We may hit on
something eventually, you may go, you know what I should
move to?
Speaker 3 (01:16):
Oh?
Speaker 1 (01:16):
I don't know Spain really, yeah, you know, I don't know.
Maybe have some today, you never know. I belong in Germany. Yeah,
I don't know it kind would yeah, yeah, I don't know.
Speaker 2 (01:26):
Too many wieners, lots of wieners and mustard.
Speaker 1 (01:30):
Yeah, they're right right, All right, let's go ahead and
spin the wheel and see what it lands on. Oh wow, okay, uh,
this is complicated, so well, I'll explain. It is landed
on an empanada. Now Here's the situation with an empanada, though,
(01:55):
is that almost every country has their own version of
like what an empanada is, and so like you can get,
you know, a samosa and that's like their version of
an empanada. You can get, of course, our Mexico version
of an empanada. You can get theads all over the world.
(02:15):
This one, in particular is an empanada in the Argentina region,
Argentinian Empanada Argentina.
Speaker 4 (02:30):
This is fun, you guys, remember or not. When I
was in Spanish classes in ninth grade, I had to
do a video for extra credit, and it was me
making panadas in Spanish. We played on you did that's right,
you were on the show for this.
Speaker 3 (02:44):
I don't.
Speaker 1 (02:45):
Yeah, we did the video. I showed you the video.
That's very culturally inappropriate.
Speaker 4 (02:50):
Well, the woman that did it with me is Puerto Rican,
Puerto Rico, so she she helped me make that.
Speaker 1 (02:56):
Not traditionally wearing sombreros and porta.
Speaker 2 (03:00):
I don't know why I wore one.
Speaker 1 (03:01):
Yeah, I'm not really sure either. Do you remember what
filling you used, because that's the key.
Speaker 4 (03:06):
I think it was just I think it was just
red meat, like like chopped me round beef is.
Speaker 1 (03:10):
What you're trying to shot me, shop me. I think
he's trying to say ground ground beef.
Speaker 4 (03:14):
We call shot me on these coasts. So, yeah, it
was and it was delicious. Oh good, so you're a
fan of Yeah.
Speaker 1 (03:22):
No, no, they they do have sweet banadas, you know
that can be filled with like caramel, apple type thing
or whatever. Yes, very true, they have one currently. So
this one though, is in Argentina.
Speaker 3 (03:35):
What does that mean? How does that differ from any other.
Speaker 1 (03:39):
All of the different places you have inandas really is
about the filling, like the filling or you know that
that will tell you kind of what region And I
and I guarantee you there was other things and it's
just ground. That guy I've haddas from Mexico and they sure.
Speaker 4 (03:56):
It was like, you know, seasoning in the ground beef
and I don't remember.
Speaker 1 (03:59):
I mean, was you brought it up?
Speaker 2 (04:01):
Yeah, you're wearing.
Speaker 1 (04:03):
Chef Boyard over here, all right. So in Argentina, one
of the more traditional fillings in an empanada is ground beef.
Speaker 2 (04:14):
Would you like skuy okay?
Speaker 1 (04:18):
Olives and raisins, little papa sweetness, little papa sweetness, little sweetness,
little little beef. What you're saying right now, little sweet
That sounds weird. Sometimes there's cheeses, sometimes there's sauces and
(04:38):
things like that. But uh, the one I I think
is in here is is just the ground beef, olives.
Maybe there might be onion in there, and of course raisins,
a little papa sweetness.
Speaker 3 (04:54):
Okay, So everything he's described if he If you're talking
black olives, I'm not offended.
Speaker 2 (05:02):
Oh you don't like green? I hate green?
Speaker 1 (05:06):
I don't hate Yeah, I like black.
Speaker 2 (05:09):
I don't like black olives.
Speaker 1 (05:10):
Hate green because you like putting them on your fingers
and acting like, you know, so fun.
Speaker 3 (05:17):
It was a snack growing up. Yeah, my mom didn't
allow many foods in the house. So black olives hot
snack after school. Okay, So now I'm offended by the olives.
But honestly, I'm really worried about the spice, like the flavoring, like, oh,
I don't like the word.
Speaker 1 (05:37):
Would they be warm spices in there? Like a cinnamon
or a nutmeg? Could be a nutmeg? Why?
Speaker 2 (05:43):
Why would that?
Speaker 1 (05:47):
Yeah, you're right, I don't know if there are.
Speaker 2 (05:50):
I don't care for that. Okay, I don't like warm spices.
Speaker 1 (05:53):
Have you ever had an amada before?
Speaker 3 (05:56):
I watched Selling Sunset and the Blonde Chick on their
Emma has her own company, Emma's and Panadas, and she's
the widest bee you've ever seen in your life.
Speaker 1 (06:07):
And she's forty five pounds. I don't know how she.
Speaker 3 (06:09):
I don't know how she runs an empanada company, but
it's always made me question what is an empanada? And
how does this white girl make them? So that's that's
the extent of my knowledge of That's it. That honestly,
that's it. I don't think I've ever consulted.
Speaker 1 (06:26):
It's a dough. You put the filling in, roll it over,
and then bake it. It looks like a to me.
Speaker 2 (06:34):
It looks like a Mexican calzone.
Speaker 1 (06:36):
Sure you know what.
Speaker 2 (06:39):
Version of like what's going on inside?
Speaker 4 (06:42):
That's what scares me, as is should my expertise is
Spanish Puerto Rican.
Speaker 2 (06:48):
Yet you were wearing are Yeah?
Speaker 1 (06:50):
No, who's two thousand and two? Yeah, different times. Wow.
All right, Let's give Sky her her Argentinian banada and
there it is. Let's uh, Emily, as you know, you're
going to prepare the bite. I would like it to
be cut in the middle so that she has to
take a bite of you know, the middle part where
(07:11):
it's mostly filling. Yeah, yeah, dope, Oh yeah, oh yeah,
get in there, you dog, okay, oh yeah, this looks delicious.
To be honest, I don't like the raisins. Yeah, I
know you're not a raisin fan. Rais you're not a
raisin fan. You don't like the Papa sweetness? No, I
don't sweetness.
Speaker 2 (07:29):
This is this is not how I pictured it.
Speaker 1 (07:31):
Would you picture? What did you picture? I don't know.
Speaker 3 (07:33):
This looks very and I don't know if it's good
or bad, but this looks very like homemade, you know
what I mean, Like if.
Speaker 1 (07:39):
It was great, if it was something out of that,
that's a bad Yeah, I don't know what it looks
like weird. I wish this was frozen and processed. Yeah
I was.
Speaker 3 (07:48):
I was picturing a more like out of a package
uniformed appearance like Emma's and panadas.
Speaker 2 (07:55):
But but this definitely looks kind of like authentic.
Speaker 1 (07:59):
I don't like the looks good. Yeah it is authentic. Okay,
so so thumbs upward down. There is authentic.
Speaker 3 (08:05):
I'm having mixed feelings. I'm having mixed feelings, delicious. Is
it too authentic?
Speaker 1 (08:10):
You feel like you're in Argentina around? No, I don't.
Speaker 2 (08:13):
I don't not a gaucho, what bare? I probably couldn't
point it out, like I don't know.
Speaker 1 (08:20):
Very alright, sky dig into an Argentinian ampanada here now
be ready for that Papa sweetness.
Speaker 2 (08:30):
Have you stop saying, Papa, that's.
Speaker 1 (08:32):
What you're going to get. You got to go on
that side without a doubt, because she's going to try
to get the more dough, of course, which is which
is boring? You know? Oh? Oh what? Okay? Bad? Well?
Speaker 3 (08:44):
No, just unexpected. Just I like, I can't smell the
dough and that smells yummy, but I don't I.
Speaker 1 (08:49):
Don't know the feeling is where you can Yeah, okay, yeah,
what is that?
Speaker 2 (08:54):
There's some slimy weirdness in.
Speaker 1 (08:55):
There, slimy weirdness.
Speaker 2 (08:57):
Slimy weirdness. Is that cheese? Is that East fla plate?
Speaker 1 (09:02):
Its flavors, that's what's weird to her? All right, here
we go, sky, we're in Argentina and you're about to
eat it. But let's do this. I don't remember that
pop sweetness. There we go and down the hat. That's
such a small bite. What a ridiculous Oh no, oh wait,
(09:26):
hang on, hang on, chance, hang on like she didn't
even how did you even hit her? Taste? But make
sure she was already out like you can't that's a face.
What's the problem? What I know it's wrong.
Speaker 2 (09:39):
Tastes very tomato, saucy tomatoes.
Speaker 1 (09:42):
I can tell you there is zero tomato and oh
you know what you you might be right. There was
a little bit of.
Speaker 2 (09:48):
Yeah, it's like taste like ragu.
Speaker 1 (09:51):
Good.
Speaker 3 (09:52):
I'm missing the pop up sweetness. I would have appreciated
a parking bike. I don't go for a second, No, no,
I don't want to know they was off putting. Well,
I just feel like the pop of sweetness would have
saved it. You know what I mean, But that you
missed that tomato. Oh I don't know.
Speaker 1 (10:07):
I like you like tomato sauce though, but no, Like if.
Speaker 3 (10:11):
I made a entire plate of spaghetti, I would legit,
put a teaspoon and a half of sauce on the
top of it, and then like mix it around.
Speaker 1 (10:20):
So it's better how you have spaghetti.
Speaker 3 (10:21):
I really like tomato. I don't like canned tomatoes stewed tomatoes.
Speaker 2 (10:25):
So tomato you eat pizza.
Speaker 1 (10:27):
I've pizza.
Speaker 2 (10:28):
It can't have too much sauce on it, or else
I'll like kind of scrape the sauce.
Speaker 3 (10:31):
Oh god, so this I was expecting to be offended
by other things, but it was just that mouthful of tomatoes.
Speaker 1 (10:39):
Oh come on, there was a mouthful of tomatoes, by
the way, mouthful. How dramatic there was like a spec.
Speaker 2 (10:47):
I fell face down in a tomato patch.
Speaker 1 (10:50):
It's mostly beef. I'm looking at it. Are you not
going to go to Argentina?
Speaker 3 (10:54):
Now?
Speaker 1 (10:55):
No time soon.
Speaker 2 (10:56):
First I gotta figure out where it is.
Speaker 1 (10:58):
Maybe a ridiculous
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