December 19, 2025 • 52 mins
In this episode, Professor Mouse and the Cosmologist discuss Christmas candy and food.
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Speaker 1 (00:00):
Time. It's like a clown.
Speaker 2 (00:01):
No no, this little pages bagging boarding batman and the gut,
or like a maze story tellers me some fellas, we
some felons.
Speaker 1 (00:06):
Isn't amazing. It's like Appella bearver sella because this shit
is so contagious.
Speaker 2 (00:09):
Mouths on the Summer Reason pilot got the show while
the cycle spinning knowledge on the getty like appro beat
the babo, be the rabbit. Don't step to the squad,
we get activic and hate. It's like a steple of parts.
You don't like fish talk? Do you hate?
Speaker 1 (00:20):
It's a batl we.
Speaker 2 (00:21):
The tuttle fish killers, tended pools on the taping Greatest
Five of Stars. If you cherish your life, Bucky Barneshit
squad spray and leading your pipe.
Speaker 1 (00:33):
Hey, everybody, welcome to another edition of Is It's Just Bad?
It is It's Just Bad, the best podcast you ever
heard of. I'm your host, Professor. Mouse Joint is always
by the seb Cosmologist.
Speaker 3 (00:43):
Oh ho ho.
Speaker 1 (00:46):
Yeah.
Speaker 4 (00:47):
C stands for cookie, B stands for box of cookie.
Speaker 3 (00:54):
As A stands for apricot cookie.
Speaker 1 (01:00):
Actually, wow, that's pretty I have.
Speaker 4 (01:03):
A whole bag of oatmeal apricot I got something else
and them also cookies in my freezer. It's like oatmeal
raisin but better where you put just superior fruits in there.
Speaker 1 (01:18):
Oh bro Oatmeal raisin is my fav cookie. And you
know what, Cookie Monster doesn't eat it much. Cookie Monster
is this is not what the episode is about. We
will get to what the episode is about. Cookie Monster
is one of the core three members of Sesame Street.
(01:40):
I don't know if I've said this on the podcast yet,
but I was talking to some folks, some people in
their mid to late thirties about Sesame Street, and they
were asking me about like some of the like who
are the you know, like, you know, what's Big Bird
up to and stuff? And then I blew all their
minds because I said, you know, big birds not really
(02:01):
a central part of the cast anymore, to which they
kind of freaked out. And so the the core three
are Abby Kadabbi, who knows magic and is like a
very sweet, optimistic young monster. They're all monsters, Elmo, who
(02:28):
we obviously know, and then Cookie Monster, who has a
cooking show on Sesame Street with a muppet named Gonger
Gonger who has a potentially offensive accent. I can't really
tell he he's He's definitely foreign, but I can't pin
(02:51):
like in what way, which maybe is the point of
the choice that they made as a production. But basically,
Cookie Monsters always eating cookies, and there was a point
where they converted him to like veggie Monster. That was
like a thing that they did, and now they have
sort of split the difference by being like, he has
(03:14):
a balanced diet, he's cookies in moderation, and then him
and Gonger whip up some really like cool recipes for
you to have, including like like steamed vegetables tofu that's
roasted in the oven, and they, you know, tell you
how to make food and stuff like that. And it's
(03:35):
very funny because Cookie Monsters also always just kind of
eating all the food and Gongers is getting pissed and
he's eating all the ingredients.
Speaker 4 (03:45):
I like this as a cookie Master really can use
a foil lum minim are otherwise, but because having the
balance so that if you're gonna have a alt I
I have the two of them together. I'm curious about
the internal logic of Sesame Street's world. Do all the
(04:07):
other characters have televisions? Is Cookie Monster broadcasting to us
the viewer. Does anyone else who is also a muppet
watch his show?
Speaker 1 (04:20):
Well, Sesame Street, the characters always engage with the camera. Yeah,
so I suspect they all know that they're talking to
I suspect what it is is we're all in Sesame Street, right,
and so they are talking directly to children, really, and
(04:44):
those kids get to imagine that all of these muppets
are their friends, yes, and that they might be able
to share a cookie with Cookie Monster. So Cookie Monster's
favorite holiday gotta be Christmas.
Speaker 4 (04:58):
I would think, just for the sheer uh preponderance of
cookies on that holiday. I can't think of another holiday
that has that's like heavy on cookies.
Speaker 1 (05:10):
So let me let me So this is what I
was gonna hit you with before we got on Sesame Street,
which I could talk about forever. The So the dough
Boys podcast for a year did a did a bit
where they asked basically everyone who came on their show
if they considered Christmas to be a cookie holiday. Mm,
(05:35):
which is obvious The answer is obviously yes. But I
mean they're improvisers. It's a fucking goofy question. It's weird,
and improvisers commit to the bit. So they asked, like
literally everybody for a year if Christmas was a cookie holiday,
and the answers that people gave were interesting because inevitably
(05:57):
the the answer is obviously yes. But then is there
another yeah, cookie holiday, which I don't know that there
is one.
Speaker 4 (06:11):
And I wonder about I'm thinking about my like grocery
store trips and also coming from, you know, an academic background,
and I feel like Valentine's Day perhaps, Yeah, like cookies
seem to show up there a lot. I mean, you
can get like a a tin of or like a
(06:33):
clamshell plastic thing of bad grocery store cookies patterned for
any holiday.
Speaker 1 (06:41):
Fourth of July.
Speaker 4 (06:42):
Perhaps I feel like that shows up a lot, being
because you think, like when am I going to want
these cookies big gatherings, you know, easy snack sized things.
But this is also partially cultural. I mean, I'm thinking
about a lot of European cultures. So the Germans, the
(07:04):
Italians all have very intense cookie culture. The English will
eat a biscuit every all day, every day. I don't
think every single biscuit monster really rolls off the tongue
the same way, but he'd have a great time there
just eat his way through Buckingham Palace. But from your
(07:29):
you do generally like Latin American cultures, is our cookie
is predominant in Christmas time.
Speaker 1 (07:37):
Also, no, so the it's not a dessert, at least
in Puerto Rico, cookies are not really a dessert. We
have pastries, we have flaws, we have tembleke, we have
a lot of like custard based desserts. The thing about
(08:00):
the thing about like is Christmas a cookie holiday? Is
I think broadly speaks to you is any holiday a
cookie holiday the way that Thanksgiving is definitely a pie holiday.
Speaker 4 (08:13):
Yeah, yeah, like what specific dessert is going with the holiday?
And I think where I was going a second ago
is also American Christmas culture is so heavily influenced by
German American immigrant culture, and like a lot of what
we see gingerbread houses, you know, that kind of carryover,
(08:37):
that iconography is very I think I'm sure we've talked
about this in previous years. Comes from that very specific
mix of like English obsessed with Christmas and biscuits and
Germans having all kinds of different cookies as well, and
(08:57):
so you know your whole like coca Cola, Saint Nick
look coming over from like that Chris Kringle area brings
the cookies with it. And so you know, if you're
celebrating Christmas but you're coming from a different culture, your
cookie mileage may vary. But the American conglomeration of cookie
(09:23):
and Christmas influences I think are inextricably tied together. So
you get cookies all the time. I can't think of
another one that's like heavy cookie pies. Thanksgiving absolutely though,
you were telling me relatives or we're doing Christmas cookies
on Thanksgiving, which felt like a real crossover.
Speaker 3 (09:45):
That well, that was yeah, there was a there was.
Speaker 1 (09:49):
We spend every holiday with a different part of our
family because of various divorces, et cetera. So we did
Thanksgiving with our in laws and they sometimes do Christmas
stuff because all of them like travel to different places
(10:11):
for Christmas, so they never spent Christmas together. So one
of the things that we're doing was cookie decorating, which
is a new concept for me. And this is one
of the reasons why I think it is. When I
think of is Christmas a cookie holiday, I think the
answer is incontrovertibly yes. But I would qualify that it
(10:34):
is a bad cookie holiday because a heavily frosted like
piece of cardboard sugar is nasty as hell.
Speaker 4 (10:46):
This is a great point, is that part of and
this gets us into some of you know, cultural influences
as well. Everything when it gets put into the American
melting pot, you like extrudes the like worst possible will
and lowest common denominator version of itself. Because I think
about like Sicilian wedding cookies and these like little crumbly
(11:08):
lemony powdered sugar, or some really nice versions of gingerbread,
some of like soft gingerbread, some things that don't break
your teeth, or even diiscalt the where like it's hard
but you're designed to like have it with a drink,
like you're supposed to be dipping this. This is a
whole process. But you're absolutely right. The sort of cookie
(11:34):
cutter it is basically cardboard. This is the same sort
of like Easter eggs, and I guess that's the sort
of dessert like candy for Easter, but you go from
the original like there's an actual egg at some point
in that process. Two, we have now moved to plastic,
(11:56):
and we're so far away from eating a goddamn egg
like it doesn't matter anymore. So, Yes, there are so
many opportunities for really really good cookies that you lose
out on when the uh, the goal is it is
a canvas for sugar art instead.
Speaker 1 (12:19):
Yeah, and when the and that's the that's the other
problem I also have with I never want a fancy
ornate cake because that tends to mean that it is
made with mostly rice griss retreats and fondon't because like
the shit cookie Network style. Yeah, but it's the same
(12:43):
thing with like decorating the cookies. The reason that it
fucking sucks is because you it needs to be rigid,
like it needs to it needs to set in a way.
It's like fucking glue logic in a lot ways, it's
like what's gonna set the quickest, what's gonna allow you
(13:04):
to be artistic, et cetera. And that is uh like
foreclothes the possibility in a lot of ways that it's
gonna fucking taste good.
Speaker 4 (13:18):
Yeah, absolutely, dude. The structural integrity and does it taste good?
Like what goes into a cookie that you really want
to eat butter? Like what makes it soft and chewy
and nice and like moist, and uh, all that stuff
is not gonna hold up and you're trying to build
a house out.
Speaker 1 (13:41):
The Yeah, yeah, the gingerbread house is an abomination. Although
there are some like there are some speaking of shit
at the store, like Christmas theme stuff.
Speaker 3 (13:55):
They're like Oreo uh cookie bread houses.
Speaker 1 (13:59):
They're not just your bread. They're like the mate of
Oreos with Oreo frosting and the kit I wonder if
those dastes good. I can't imagine that they would, though,
because like imagine scraping out all, like just taking a
bunch of Oreos apart and like separating the cookies from
the cream and then building something out of that. I
think it would be impossible. So they have to put
(14:20):
some fucking chemicals in there to make it more rigid.
Speaker 4 (14:24):
Yeah, Oreo cookies, because the situation you're describing is one
I have a lot of personal experience with.
Speaker 3 (14:30):
Because you're like, you're like, I've done this.
Speaker 4 (14:35):
Mal's version of a good Oreo is like four oreos
worth of cream and then maybe like dip pretzels in
that and kind of jettison the cookie entirely, or like
maybe one cookie every four creams Worths's so they are
brittle and I don't feel like, you know, they they
(14:59):
will snap very easily. So unless there's like a double
wide Oreo, I'm curious about what that consistency is. I
feel like you'd need to bind it even further. And
you know, I like Oreo cookie obviously as a kind
(15:19):
of sort of stupid limit edition oreos for many years.
But yeah, they're not structurally sound.
Speaker 1 (15:26):
Yeah, so it's probably like a it probably because that's
the other thing that you can do with Oreos. The
same thing you can do with Dorito's is that you
can make something Oreo flavored.
Speaker 4 (15:35):
Yes, you can mash them, crunch them immediately. They they
want to be uh particles, like they're trying to hold
them together. The entropy of the Oreo cookie is a
constant battle to become dust.
Speaker 1 (15:51):
That there's something Probably Yeah, it's probably like whatever the
fuck however they make. Because the other thing that I
actually had this when I was in London was like gingerbread.
Yeah it tastes good, but you would never know that.
I mean, bisc off is a form of gingerbread cookie.
(16:12):
Like it's kind of it has ginger elements in it.
Speaker 4 (16:16):
Ginger, Yeah, lots of cookies and those are great, and.
Speaker 1 (16:19):
Those are really good when you make them into hard
walls for a house and then put and then like
fucking just like squirt jizzy frosting all over it and
a bunch of gum drops.
Speaker 3 (16:34):
Yeah, it tastes fucking Oh.
Speaker 1 (16:36):
That's the other thing too, is like there's something about
Christmas that also lends itself to all of the worst
versions of candy, like gum drops, gummy bears, gelatinous shit, hard,
nasty cookies. It's it's like one of the best holidays
(16:57):
because it is the only time, least in the United States,
where you get to see your family in a way,
in a way that like, in a way that everyone
in the country has agreed it's Christmas. Like, you know,
just saying like it's Christmas is already saying all you
need to say to somebody who's trying to bother you.
Speaker 4 (17:21):
Yeah, and that is even you know, such a a
lesser excuse, you know, in the States very much, you know,
sort of the capitalism tries to rip that away. But
you know, in London, in other places in Europe, it's
Christmas is like a two to three week long affair
(17:43):
where you get thuck all done, leave me alone, which
is just fantastic. And here you know that that sort
of encroaching Christmas season starts at Thanksgiving, but people are
busy from until like December twenty third, and then again
starting a December twenty seventh maybe, But yes, that I
(18:07):
totally agree with the sentiment there. I was wondering about sea.
So you're saying the worst versions of these things, which
I completely agree with. The candies, the gum drops. Oh
that's why I was gonna ask. So actually I horrified
Maul with having never experienced this treat, and I wonder
if this is something that's local to you, Which is
(18:30):
a very soft peppermint stick with like a hole in
the middle so it looks like it looks n acts
like a straw, not like a super hard candy cane,
and you stab a citrus with lemon an orange and
start drinking out of it essentially, and then you get
the sort of the mint and the citrus and the
(18:52):
sweetness as it sort of eats through the cane the peppermint,
and then you're left with the leftover orange which is
now peppermint flavored. Is this familiar to you as a
snack has.
Speaker 1 (19:08):
Seen it seen it, never tried it, would never try it.
I've had one candy cane and was the last candy
cane I've ever had. Peppermint is fucking nasty to me,
This is what I'm saying. The Christmas palate. The Christmas
palate is everything I dislike. I think is like the
(19:29):
traditional American Christmas palate. The peppermint, the fucking gum drops,
the gingerbread, like all of that to me is abhorrent.
I don't know if anybody does, anybody like it.
Speaker 4 (19:44):
I'm gonna argue in favor of warm spices, allspice, nutmeg, cinnamon, sure,
which is and that's more broadly a winter thing, and
I think about sort of you know that starts in
October and you can get all that stuff through like
February or so or as we've talked about, I'll just
(20:05):
stock up and eat it all year round. But that
is like undernoes that feel more authentic than like the
worst possible minty candy cane and gum drops that will
if you eat them today, will still be stuck in
a molar in March.
Speaker 1 (20:27):
But like all of that stuff that you're talking about,
like all spice, cinnamon, like these very sort of like warm,
homely flavors. That's all in Thanksgiving dessert too. Yeah, but
that that shit is delicious. Like they even fuck up
chocolate on Christmas? Ever seen them? Have you seen the
(20:47):
fucking chocolate snowmen? I saw those at the grocery store
and I was like, who buys these? Because there were
several missing? And I'm like, who buys these? Do you eat?
Do you eat the big chocolate? It's no, man, is
that something you consume and finish or you just have
that in your house?
Speaker 4 (21:06):
Those are are just terrible. You're absolutely right again. And
then I'm sure we've talked about this before. The Italian
way to do it is these enormous like volleyball sized
eggs made of chocolate.
Speaker 1 (21:24):
Oh yeah, do you crack into?
Speaker 4 (21:26):
Yeah, that you crack into, they get stuff inside, and
that chocolate can be decent. You know, it's not entirely
just packing material. But that's also because you know, they
care and give a damn about their chocolate and will
not sell that kind of stuff in the summer it
gets too hot. They don't have refrigeration in a way
(21:47):
historically that is worth it. And so like, no, we're
just we don't make it until it's actually seasonal. And
I wonder how much of the sort of drive towards
I want to be able to get this snack all
year round reduces its quality.
Speaker 1 (22:05):
Right, because that is something like big those giant chocolate
things you see them in London, like on candy shelves. Yeah,
there is there is a seasonality to Christmas snacks Halloween snacks.
It's weird the Halloween candy is in grocery stores and
(22:27):
then immediately taken down on November first and replaced with
all the Christmas shit. Yeah, and the Christmas shit has
been there for two months and it's all it's all
packaged in a way that to me like signals artifice,
Like this is a nasty thing. There's definitely no way
(22:50):
that this is good. This is at best a decoration. Yeah,
it's meant to be put under a tree and as
a stocking stuffer. It's mostly packaging. So what's your opinion
on mint generally? Like, are there mint chocolates that you like?
Is it just a candy cane that you're not a
fan of?
Speaker 5 (23:11):
No?
Speaker 1 (23:11):
I like I like a thin mint. Thin mints are
really good. I find that I have a like a
hard ceiling on thin mints where I'll eat like four
or five and I'll go, I've had enough of this
for the year kind of thing. But peppermint I like
in a tea. I like a peppermint tea like something
like the flavor itself is not I think it's the
(23:35):
clothingly sweet, and I love I have a sweet tooth.
I love sweet things. But there's something very And that's
the problem with I think all Christmas candy is that,
like it's it's the time of the year where you
indulge where you like, no one's exercising on these days every.
Speaker 4 (23:54):
Time I hibernate like a bear. Yeah, you're trying to
fatten up for the winter.
Speaker 1 (23:57):
Absolutely. Yeah. If something is too sweet or too rich,
it doesn't matter, right, You're just you're eating whatever whatever's around.
Everybody's grazing, everybody's you know, popping a reseized Christmas tree
in their mouth like at fucking eleven am. It's that's
that's that's what you're supposed to be doing, right, Yeah,
(24:19):
And I think that like that. I don't like that.
I like the let's just eat all day kind of thing.
But then it's like I do have this like aversion
to encountering something that cloyingly sweet. And that's a lot
of the Christmas shit that exists out there. The other
(24:44):
thing that a lot of folks do on Christmas, which
my wife swears that this changes the flavor, is make
shit into different shapes.
Speaker 4 (24:57):
I mean that is from a candy perspective. That's one
of my you know, I'm a sucker for the Oh
it's a draculaes for Halloween, or a ghost, and then
it's a tree, and then it's a heart.
Speaker 1 (25:13):
So I think that's wonderful. I do.
Speaker 4 (25:16):
I will, especially for reeses. The different shapes do change
the ratios of peanut butter to chocolate, and often the
like novelty holiday shapes I think have more peanut butter
and like a thinner coating of chocolate as opposed to
you know, the normal cup. It's got that kind of
(25:36):
like dense outer ring.
Speaker 1 (25:40):
Oh it's just chocolate.
Speaker 4 (25:42):
Sure, So so things like that. I'm absolutely with her
in terms of I think it can absolutely change the
flavor as the shape changes.
Speaker 3 (25:52):
I think it's bullshit. I think it tastes the same.
Speaker 1 (25:54):
Here's the thing that I think tastes different though, is
have you had the and it just had one of
these for the first time. It's probably something that's been
on shelves for decades. The Reese's tree that has Reese's
pieces inside.
Speaker 4 (26:13):
Yes, dude, those are awesome. Reese's has been doing some
incredible engineering. I'm a big fan of the recess.
Speaker 1 (26:22):
It's the fucking worst thing to say about a food manufacturer.
Speaker 4 (26:30):
Somewhere at the beginning of the process, they started with
a peanut. What happened after that only modern science could
begin to hope to understand Reese's cups with Reese's puffs
inside them so they stay crispy, and you got these
like crispy bids. Yeah, dude, those are great, because that's
the one I think downside of Aoresa's is that texturally
(26:55):
it's a little boring. Yeah, it's kind of the same
all the way through. But you start putting bits of
pretzel in there, you start putting other Reese's products inside.
Now you're really cooking with gas.
Speaker 1 (27:08):
The So I'm having a thought, maybe this is not well,
it's definitely not smart, but maybe it's not even an
analogy is Reese's the taco bell of candy? I understand
(27:28):
where you're going with this.
Speaker 4 (27:32):
Immediately sense to me. Yes, in their like mad scientist
quest to make combo products. Yeah, yep, that makes total sense.
I can't think of another candy offhand that is that
(27:54):
interested in messing with its own formula to add additional
things that Reesus just came out.
Speaker 1 (28:01):
With, like an oreo.
Speaker 4 (28:02):
Rees's so because and you can see I can see
anyway there. This is saying their product development sort of philosophy,
where Okay, we're starting with like a white chocolate Reess.
Now that we've done that, we have the technology in
place because we're also adding cookie bits to other rises.
(28:24):
Now let's switch those around. Dear listener, you can't see
Friser Mouse's face, but he's doing like three stooges double
takes as he's looking up Reese's products online.
Speaker 1 (28:34):
I'm fucking gagged by these Reese's oreos. This thing looks
absolutely delicious. I didn't love it. I had one.
Speaker 4 (28:43):
Oh no, because it is mostly your mileage will varied
based on your white chocolate tolerance.
Speaker 1 (28:53):
Oh white chocolate.
Speaker 4 (28:55):
Okay, so you're probably like this and they got the
little bits in them, But yeah, I think you're totally right.
There was recent other Reess that was like lava cake.
Speaker 1 (29:05):
So they put like the.
Speaker 4 (29:06):
Kind of guy lava caramel style filling of a lava
cake inside a Reese's cup.
Speaker 1 (29:15):
What Yeah, how do they how do they package that?
So it's like on the inside it's.
Speaker 4 (29:21):
It is so it's so like there's a layer inside
entirely unrobed in the chocolate, like under the peanut butter.
It's only I think in their like king sized big
cups because there's isn't room to get that's the the
lava inside otherwise, so it's you know, like one big
cup package individually and then you bite it and it's a messy.
Speaker 1 (29:44):
I think there. Yeah, Reese's definitely is the most adventurous
it's like, but it's also there's also a willingness to
do shit that I mean, it's it's like, honestly the
taco bell reaches for it's like stoner shit.
Speaker 3 (30:05):
It's absolutely Yeah.
Speaker 4 (30:07):
Twigs a little bit, yeah, twigs a little bit or
without but you know, twigs and I think Snickers are
like here's a different nut or here's like your cookie
dough twigs or you know, and the other one would
be KitKat. But all more so internationally like we started
to see like the weirdness of Japanese kid cat varieties
(30:27):
creep its way into American stuff. I uh, like, I
was at the pharmacy and I saw a ghost toast
for Halloween. It's like a cinnamon toast orange kit cat,
and you know, they were doing like doughnuts and such,
(30:48):
but it feels not nearly as different because all it
really is is the same wafer and the cream is
now a different flavor as opposed to you've got the
delivery system of the but there's a very clear other
crossover element to it, so it feels more exciting.
Speaker 1 (31:07):
Oh yeah, the stickers is a definite I think close
second because they do have they have Stickers ice cream,
They have Snickers, the ice cream bars, which was excellent,
very popular ice cream truck stack, they have the They
(31:30):
do have like Snickers Almond, which is kind of like
a cop out. They've jumped into and I think more
candy bars should do this. They've jumped into the protein
bar space. Yeah, and you know the way that you
kind of like basically what protein bars are trying to
(31:51):
do is emulate candy bars and subbing out sugar with
stevia or monk fruit or something like that, and then
also subbing out the chocolate or or or or making
the chocolate using some kind of way protein isolate, and
then and then engineering it and truly in that, in that,
(32:13):
and all of the fucked up connotations of engineering the
flavors to be like Quest has like a like a
peanut butter cup that is, you know, it has whatever
ten grams of protein and uh, you know, one hundred
calories or whatever. Snickers also now has engineered like a
(32:37):
protein bar, and I think they should just have those,
like kit Cat should do one, Twich should do one,
because all of this like making money off knockoffs. It's
like you all actually are like masters at this, just
make these things, because I mean, people who eat protein
bars are just fooling themselves. The better it tastes, the
(32:58):
worse it is for you. And you should be eating
something that tastes like dog shit if you're really trying
to have like you know, guilts free snacks or whatever.
But Snickers does that. Sniggers also, duh it did they
fucked around And this is as far as they went
with a pretzel varietal that had pretzels on the inside.
(33:22):
So it's crunchy and Snickers. Crunch also is a different
variety of Snickers. But with the taco bell analogy, it's like,
what if we put a fucking poco inside a burrito
and then put that inside another thing and pressed it down.
It's like total stone er logic, and that's what Reese's does.
Speaker 4 (33:45):
Yes, absolutely, and I mean I think that is probably
top three kind of candy you're gonna go for as
a stoner. Also, you know, like just the classic chocolate
peanut butter common action if you're not doing like nerds
or Skittles or something, and really those are also things
(34:07):
that are top choices to be weed infused to begin with.
So we get this like vicious feedback loop speaking of
things that it would then end up tasting terrible. But yes,
I think you're absolutely right. I love the crazy logic,
and so part of what's interesting, you know, that I
(34:27):
hope for as a food mad scientist is when you
get into Christmas varietals of standard foods, like what's going
to be like the minty version of this or the
gingerbread version of this, and usually to your point, mass
market Christmas theme stuff at the grocery store terrible, but
(34:54):
holiday markets. Now, this is where you want to go
for your weird holiday food creation. I was just at
a couple of holiday markets over the weekend, little like
independent chocolate tears. And this is interesting to your point
about knockoffs, because they're going to you know, have flavor
(35:16):
profiles that like, you know, it's a Snicker's ish. I
got a set of gingerbread multiples, so it's a multimilk ball,
but it's got you know, gingerbread spice in it also,
and it does taste absolutely like the best of both worlds.
It's already crispy and so you get the like crispy gingerbread,
(35:37):
but it doesn't suck because it's you're trying to build
a house out of it, and you imagine those expectations.
Speaker 1 (35:43):
Are you familiar with.
Speaker 4 (35:44):
This like viral Dubai chocolate thing, Yeah, I am, And
it's interesting.
Speaker 1 (35:53):
So the they're obsessed with it in England of course. Yeah,
it's all over the place. In London. They love a
fucking pistachio over there, and they have really a good
chocolate famously. So that's where I first had it, and
I and it was weird. Every place you went. It
(36:16):
was somehow on the menu. It's like Dubai cheesecake, Dubai
chocolate cake. In every candy store they had a Dubai chocolate.
They had a Dubai version of some type of dessert
on basically every menu.
Speaker 3 (36:34):
In the States. It's a little trickier.
Speaker 1 (36:39):
Because our chocolate is not as good, but I mean,
to your point, vendors are where it's at. Like our
nephew made homemade Dubai chocolate, which was probably the best
Dubai chocolate I've had in the States.
Speaker 4 (36:57):
And it is. I mean, it's basically just like a
fancy marketing for pistachio, right, Like it's got a couple
of other things in it. But and I love pistagio's,
they're great. It just didn't like it was very fancy looking.
It's got this kind of gold leaf accoutrement, two of it.
It's got the fancy bar, It's got all of the
like exotic to I have to like kill a rhinoceros
(37:21):
to get this thing, which I'm not a big fan of.
But it's just what Pistasio's chocolate a little bit like
of a honeycomb maybe.
Speaker 1 (37:29):
So it's it's it's a pistachio tahini paste.
Speaker 4 (37:33):
Tahini, that's right, and that's an awesome combination.
Speaker 1 (37:37):
And there's a there's a philo dough in it, a
crunchy component that gives it the crunch. And so it
was inspired by by a Middle East through dessert the
name of which is Escaping Me, and it went viral
on TikTok. This woman just sort of made it and
(37:58):
then and this is how TikTok truns catch on is
if you can get twelve year olds to do it,
and so uh art, if you did it and then
start selling it at school.
Speaker 4 (38:12):
Good for them, that's cool. It's basically I mean, baklava
is just it's similar to that flavor profile.
Speaker 1 (38:19):
Very similar to that flavor profile plush like covered and
chocolate said it.
Speaker 4 (38:25):
Yeah, it really is halava, you know. That's the tahini pay.
That's success me sort of paste. It's not quite nugat
and depending on where you get it, it can be more
crumblier than that. But that sess me and robed in chocolate.
Uh yeah, I mean it feels like just a re
(38:49):
a fancy marketing scheme for that flavor profile. But anything
to get Americans more comfortable with tahini and pistachio.
Speaker 1 (38:58):
That's fine. Yeah, And it's also like those those ingredients
are so malleable, which is why you can make a
Dubai chocolate cake you can buy buy cheesecake. Is because
those ingredients are not like they're able to be morphed
in ways that it can fit into other shit. And
(39:18):
to me, flavor profile is nice. One of the things
I've noticed with Dubai chocolate is that it's always about
to melt, and I think it's because the combination of
those ingredients. They're not like super shelf stable.
Speaker 4 (39:36):
Yeah, and that is I think part of like the
you know, obviously to get to the States, we're trying
to figure out more shelf stable versions of that. But
I think part of the appeal is like it is
much more of a confection you need to actually eat.
You can't just store in the closet for a year,
(39:58):
like you know, a hard dark chocolate is going to
stay good forever, So it feels a little bit more ephemeral.
Speaker 3 (40:05):
That is the kind of that's the exact dessert.
Speaker 1 (40:08):
I ate it. And I thought my parents would not
like this, like it's too it's too well you whenever
they eat sweets.
Speaker 3 (40:20):
They just want it to be Uh.
Speaker 1 (40:26):
I don't even know how I know this. I can't
even really articulate it, but there's just something about it
where it kind of it doesn't scratch the itch that
dessert scratches.
Speaker 4 (40:39):
Okay, not sweet enough, not rich enough.
Speaker 1 (40:43):
It's too and maybe it's it's the savoreness inside of it,
but it's it's not like something that you would eat
and you'd be satisfied as a dessert instead at ten am,
that you would eat on on Christmas Day just snacking
on some Dubai chocolate. But for dessert tonight, we're having
(41:06):
flawed Yeah that's by chocolate.
Speaker 4 (41:08):
Yeah, like three p m with a cup of coffee
sounds great, but then yeah, you need to like really
dig into a full on dessert experience.
Speaker 1 (41:17):
Yeah, it almost it almost tastes too healthy nuts to
do that.
Speaker 4 (41:25):
Yeah, once you once you once you can feel the
protein like maybe, so when's the Dubai chocolate protein bar,
Like that's when we've hit peak saturation, right that?
Speaker 1 (41:36):
Yea once that once that hits shelves and you know
they've they've conquered the market. The oh god, it just
absolutely escaped my brain when I was gonna say it
was about sitting down Christmas Day. Oh what, what non
sweet foods are on the table Christmas Day?
Speaker 4 (42:01):
So interesting because that's kind of an afterthought for is
like whatever, you know, there's the sort of traditional you know,
I don't know, depending where you're from, a Christmas goose
or something lamb perhaps if you're feeling fancy and also
sort of biblical. I mean, that's my my hope is
(42:27):
that there's lamb. But yeah, it like doesn't matter because
it's cookies, panatone, eggnog, you know, all of these big sweet,
big ticket items and then like I mean, I guess
we got to actually have some vegetables and a piece
(42:47):
of meat once during the day maybe, or I could
just like put peanut butter on a plice of panatone
and kind of cheat it. So yeah, I don't think
it's just it hasn't been a thing that's really ever
been a big.
Speaker 1 (43:01):
Priority now.
Speaker 4 (43:03):
When we were doing like big Italian get together when
I was younger, they would be lasagna, I call it
the stuff shells. Those would be a big part of
but that was less about it's Christmas and more it's
a family gathering. We make this for every family gathering.
It doesn't really matter. Yeah, we didn't really see those
(43:24):
folks except for Christmas, so yeah, what about you.
Speaker 1 (43:29):
Yeah, it's always the same. It's always the same. There's
always a bet in need, which is a pork but
very very slowly cooked so it's very soft and tender
and has guidito on the top. Snap it off, pork chips. Basically.
Speaker 3 (43:46):
There's always a bignon.
Speaker 1 (43:48):
Which is a castle role that has instead of pasta,
it has set plantains.
Speaker 4 (44:01):
Oh yeah, barely savory then so okay, so you get
a sweet plantain layer which is gonna be sweet and wonderful.
And then what else is in that?
Speaker 1 (44:09):
So it's ground beef, cheese, tomato, sauce. So it's like
a lasagna.
Speaker 4 (44:14):
Oh you're making mosaka, Yeah, that's that's yeah, except it's
uh plantains and an eggplant.
Speaker 1 (44:21):
That sounds awesome. Yeah, and it's it's it's it's very good.
Then you always have just a big thing of rice,
uh some maybe uh sujos if you feel like doing the.
Speaker 3 (44:37):
Work to make those. It's weird.
Speaker 1 (44:40):
Sujos take a long time to make and they're for babies,
so it's like, how much do you care about your baby.
Speaker 4 (44:45):
Uh, and we know the baby's gonna love with the
stone anyway, so it's even the point.
Speaker 1 (44:51):
Yeah, yeah, yeah, true. But I'm making sudujos for Mudgey
this christ mess that that's my that's my fucking goal.
We'll see how much how well they turn out and
how much she actually gives a shit that they're there.
But yeah, and then for dessert, we have Den Black
(45:12):
Gay and we have Flawn and Den Black. I don't
actually know what the fuck it even is, if I'm
being totally honest with you. It's like a white, jiggly,
gelatinous thing with cinnamon. It's good. I like it, and
then Flawn obviously custard caramel all over. It is fucking delicious.
(45:37):
My dad makes a really good flaw and he's also
gotten into bread making in a big way, but specifically
trying to make banagua, which is a kind of bread
that you get at a banana in Puerto Rico. And
it's hard to make. It's very hard to make, and
(45:58):
it's hard to find in the States. They do in
in like like Walmart and stuff in Florida they like
import it from Wow. It has a bunch of preservatives
in it to keep it fresh. This is the kind
of thing. It's like a bag at in France. Like
if you don't eat the entire thing the day you
(46:22):
get it, the next day it's inedible, like okay, if
if it was made fresh, like it's soft as shit,
and you get you get one and then the family
has sandwiches for lunch or whatever, and like you have
to finish the whole thing because if you let it
stay so the next day, then you can play baseball
with it.
Speaker 4 (46:40):
Right, and then you got to turn into a bread
pudding or something. That's awesome. That's very cool. Yeah, that
all sounds so tasty. I'm I am thrilled that you
have taken up your father's penny recipe for our gatherings.
Speaker 1 (47:00):
Yeah, I'm gonna make one for friends, miss It's gonna
be great. So final thing, final Christmas wreck of a
tasty treat. This is a this is a very holiday
themed giga get wrecked. What is like a quintessential what's
(47:22):
something that you have to have on Christmas? Otherwise it's
it's it's not complete. Yeah for me. For many years,
it was.
Speaker 4 (47:37):
Traditionally Pontone, but really Pandoro because The problem with panatone
is that a lot of them suck, and you gotta
be careful.
Speaker 1 (47:47):
I mean, we were.
Speaker 4 (47:48):
Talking a little bit about you know, you get an
imported you're gonna get one that is even remotely fresh.
But also it's interesting watching over the past decade or
so all of Italy really have to reckon with the
fact that dried fruit isn't all that and like the
further pantone gets away from fruitcake, the better, Like, you
(48:11):
know what, why don't we just do chocolate chips, Why
don't we do pistachio, Why don't we put the peanut
butter in it? Why don't we add you know, custard
or lemonchella or something. And the whole time that they've
been wrestling with that pandora's right there, slightly different shape,
kind of star shaped. You slice it horizontal, you get
these beautiful stars that you can then like make French
toast out of. And that was a thing that my
(48:34):
dad always did, was like slice the pandoro and then
turn it into French toast, and that was awesome. And
those often will have like a like a lemon custard
inside and big strips kind of like channels going through
the whole vertical cake and those tend to be more moist,
(48:56):
fluffier area. So that was the big Italian and hold
over and yeah, that is the thing that really screams
Christmas time to me.
Speaker 1 (49:07):
Yeah, that's so delicious. And Panatoni is like, oh god,
they sell it in boxes at the grocery store and
that shit is toxic, dude. But if you ever see,
like if you were going YouTube and watch people make
this shit, it's so elaborate the way that you have
to make this dessert that I have no idea what
(49:28):
the fuck they're doing to put it in a box.
Speaker 4 (49:31):
Like, yeah, they've got special pans and like almost like
cake tin pans to make these things, and they're weird shapes. Yeah,
it's a whole sort of artistic process. There's my grocery
store has an entire like cardboard train, like the old
school trains in malls that kids would ride on. That's
(49:52):
entirely like that display is filled with boxes of panatone.
Speaker 1 (49:56):
Yeah that Yeah, the boxes is crazy. The one thing
for me is all the stuff that I named, But
the thing that that is necessary is the the leftover
next day sandwich. Yeah, that's The other thing is that
(50:20):
like you do all this fucking cooking, You do all
this prep on on on Christmas Eve, and you don't
get to eat any of the food Christmas. You spend
all the time roasting the bed and making all this
fucking food, and then you don't finish it all.
Speaker 3 (50:39):
And then the next day you have you have bandagua.
Speaker 1 (50:43):
You have this pork, so you make a fucking gubano
and it's absolutely delicious. You put it in there with ham,
you put some mustard, you put in in the plancha,
and you just have this amazing meal. And you know,
you eat it whenever the fuck you want PM, you're hungry,
(51:05):
grab some bead, need, just make it. It's so quick,
it's so good. And that to me, like screeps, Christmas
is not actually Christmas Day, it's the day after Christmas.
Speaker 4 (51:16):
You can get your boxing day. Cubano sounds like a knockout. Yeah,
really tasty.
Speaker 1 (51:22):
Yeah. So from our family to yours, is this just bad?
We'll see on the next one.
Speaker 4 (51:31):
By it's just a bad.
Speaker 1 (51:39):
Bad. It's like, oh, pirates sport.
Speaker 5 (51:42):
Your brain, Robin nlis non choking open in your mind
with the probots. So you woken hitting Hydra Helen hears
and for time the head of reasons, for more than
with the soldiers, with them and for all seasons. Listen
closely while we share our expert Teason custom like comics culture,
Dean streetuition to the multiversity. And I'm also psycho teaching
perfect balance. When we snap it be knit Gensen too.
Your ears does the shoulders when we speak. Purple Men
(52:02):
per sueesive speech for Randy Savage Randals with their mortal
technique
Time. It's like a clown.
Speaker 2 (00:01):
No no, this little pages bagging boarding batman and the gut,
or like a maze story tellers me some fellas, we
some felons.
Speaker 1 (00:06):
Isn't amazing. It's like Appella bearver sella because this shit
is so contagious.
Speaker 2 (00:09):
Mouths on the Summer Reason pilot got the show while
the cycle spinning knowledge on the getty like appro beat
the babo, be the rabbit. Don't step to the squad,
we get activic and hate. It's like a steple of parts.
You don't like fish talk? Do you hate?
Speaker 1 (00:20):
It's a batl we.
Speaker 2 (00:21):
The tuttle fish killers, tended pools on the taping Greatest
Five of Stars. If you cherish your life, Bucky Barneshit
squad spray and leading your pipe.
Speaker 1 (00:33):
Hey, everybody, welcome to another edition of Is It's Just Bad?
It is It's Just Bad, the best podcast you ever
heard of. I'm your host, Professor. Mouse Joint is always
by the seb Cosmologist.
Speaker 3 (00:43):
Oh ho ho.
Speaker 1 (00:46):
Yeah.
Speaker 4 (00:47):
C stands for cookie, B stands for box of cookie.
Speaker 3 (00:54):
As A stands for apricot cookie.
Speaker 1 (01:00):
Actually, wow, that's pretty I have.
Speaker 4 (01:03):
A whole bag of oatmeal apricot I got something else
and them also cookies in my freezer. It's like oatmeal
raisin but better where you put just superior fruits in there.
Speaker 1 (01:18):
Oh bro Oatmeal raisin is my fav cookie. And you
know what, Cookie Monster doesn't eat it much. Cookie Monster
is this is not what the episode is about. We
will get to what the episode is about. Cookie Monster
is one of the core three members of Sesame Street.
(01:40):
I don't know if I've said this on the podcast yet,
but I was talking to some folks, some people in
their mid to late thirties about Sesame Street, and they
were asking me about like some of the like who
are the you know, like, you know, what's Big Bird
up to and stuff? And then I blew all their
minds because I said, you know, big birds not really
(02:01):
a central part of the cast anymore, to which they
kind of freaked out. And so the the core three
are Abby Kadabbi, who knows magic and is like a
very sweet, optimistic young monster. They're all monsters, Elmo, who
(02:28):
we obviously know, and then Cookie Monster, who has a
cooking show on Sesame Street with a muppet named Gonger
Gonger who has a potentially offensive accent. I can't really
tell he he's He's definitely foreign, but I can't pin
(02:51):
like in what way, which maybe is the point of
the choice that they made as a production. But basically,
Cookie Monsters always eating cookies, and there was a point
where they converted him to like veggie Monster. That was
like a thing that they did, and now they have
sort of split the difference by being like, he has
(03:14):
a balanced diet, he's cookies in moderation, and then him
and Gonger whip up some really like cool recipes for
you to have, including like like steamed vegetables tofu that's
roasted in the oven, and they, you know, tell you
how to make food and stuff like that. And it's
(03:35):
very funny because Cookie Monsters also always just kind of
eating all the food and Gongers is getting pissed and
he's eating all the ingredients.
Speaker 4 (03:45):
I like this as a cookie Master really can use
a foil lum minim are otherwise, but because having the
balance so that if you're gonna have a alt I
I have the two of them together. I'm curious about
the internal logic of Sesame Street's world. Do all the
(04:07):
other characters have televisions? Is Cookie Monster broadcasting to us
the viewer. Does anyone else who is also a muppet
watch his show?
Speaker 1 (04:20):
Well, Sesame Street, the characters always engage with the camera. Yeah,
so I suspect they all know that they're talking to
I suspect what it is is we're all in Sesame Street, right,
and so they are talking directly to children, really, and
(04:44):
those kids get to imagine that all of these muppets
are their friends, yes, and that they might be able
to share a cookie with Cookie Monster. So Cookie Monster's
favorite holiday gotta be Christmas.
Speaker 4 (04:58):
I would think, just for the sheer uh preponderance of
cookies on that holiday. I can't think of another holiday
that has that's like heavy on cookies.
Speaker 1 (05:10):
So let me let me So this is what I
was gonna hit you with before we got on Sesame Street,
which I could talk about forever. The So the dough
Boys podcast for a year did a did a bit
where they asked basically everyone who came on their show
if they considered Christmas to be a cookie holiday. Mm,
(05:35):
which is obvious The answer is obviously yes. But I
mean they're improvisers. It's a fucking goofy question. It's weird,
and improvisers commit to the bit. So they asked, like
literally everybody for a year if Christmas was a cookie holiday,
and the answers that people gave were interesting because inevitably
(05:57):
the the answer is obviously yes. But then is there
another yeah, cookie holiday, which I don't know that there
is one.
Speaker 4 (06:11):
And I wonder about I'm thinking about my like grocery
store trips and also coming from, you know, an academic background,
and I feel like Valentine's Day perhaps, Yeah, like cookies
seem to show up there a lot. I mean, you
can get like a a tin of or like a
(06:33):
clamshell plastic thing of bad grocery store cookies patterned for
any holiday.
Speaker 1 (06:41):
Fourth of July.
Speaker 4 (06:42):
Perhaps I feel like that shows up a lot, being
because you think, like when am I going to want
these cookies big gatherings, you know, easy snack sized things.
But this is also partially cultural. I mean, I'm thinking
about a lot of European cultures. So the Germans, the
(07:04):
Italians all have very intense cookie culture. The English will
eat a biscuit every all day, every day. I don't
think every single biscuit monster really rolls off the tongue
the same way, but he'd have a great time there
just eat his way through Buckingham Palace. But from your
(07:29):
you do generally like Latin American cultures, is our cookie
is predominant in Christmas time.
Speaker 1 (07:37):
Also, no, so the it's not a dessert, at least
in Puerto Rico, cookies are not really a dessert. We
have pastries, we have flaws, we have tembleke, we have
a lot of like custard based desserts. The thing about
(08:00):
the thing about like is Christmas a cookie holiday? Is
I think broadly speaks to you is any holiday a
cookie holiday the way that Thanksgiving is definitely a pie holiday.
Speaker 4 (08:13):
Yeah, yeah, like what specific dessert is going with the holiday?
And I think where I was going a second ago
is also American Christmas culture is so heavily influenced by
German American immigrant culture, and like a lot of what
we see gingerbread houses, you know, that kind of carryover,
(08:37):
that iconography is very I think I'm sure we've talked
about this in previous years. Comes from that very specific
mix of like English obsessed with Christmas and biscuits and
Germans having all kinds of different cookies as well, and
(08:57):
so you know your whole like coca Cola, Saint Nick
look coming over from like that Chris Kringle area brings
the cookies with it. And so you know, if you're
celebrating Christmas but you're coming from a different culture, your
cookie mileage may vary. But the American conglomeration of cookie
(09:23):
and Christmas influences I think are inextricably tied together. So
you get cookies all the time. I can't think of
another one that's like heavy cookie pies. Thanksgiving absolutely though,
you were telling me relatives or we're doing Christmas cookies
on Thanksgiving, which felt like a real crossover.
Speaker 3 (09:45):
That well, that was yeah, there was a there was.
Speaker 1 (09:49):
We spend every holiday with a different part of our
family because of various divorces, et cetera. So we did
Thanksgiving with our in laws and they sometimes do Christmas
stuff because all of them like travel to different places
(10:11):
for Christmas, so they never spent Christmas together. So one
of the things that we're doing was cookie decorating, which
is a new concept for me. And this is one
of the reasons why I think it is. When I
think of is Christmas a cookie holiday, I think the
answer is incontrovertibly yes. But I would qualify that it
(10:34):
is a bad cookie holiday because a heavily frosted like
piece of cardboard sugar is nasty as hell.
Speaker 4 (10:46):
This is a great point, is that part of and
this gets us into some of you know, cultural influences
as well. Everything when it gets put into the American
melting pot, you like extrudes the like worst possible will
and lowest common denominator version of itself. Because I think
about like Sicilian wedding cookies and these like little crumbly
(11:08):
lemony powdered sugar, or some really nice versions of gingerbread,
some of like soft gingerbread, some things that don't break
your teeth, or even diiscalt the where like it's hard
but you're designed to like have it with a drink,
like you're supposed to be dipping this. This is a
whole process. But you're absolutely right. The sort of cookie
(11:34):
cutter it is basically cardboard. This is the same sort
of like Easter eggs, and I guess that's the sort
of dessert like candy for Easter, but you go from
the original like there's an actual egg at some point
in that process. Two, we have now moved to plastic,
(11:56):
and we're so far away from eating a goddamn egg
like it doesn't matter anymore. So, Yes, there are so
many opportunities for really really good cookies that you lose
out on when the uh, the goal is it is
a canvas for sugar art instead.
Speaker 1 (12:19):
Yeah, and when the and that's the that's the other
problem I also have with I never want a fancy
ornate cake because that tends to mean that it is
made with mostly rice griss retreats and fondon't because like
the shit cookie Network style. Yeah, but it's the same
(12:43):
thing with like decorating the cookies. The reason that it
fucking sucks is because you it needs to be rigid,
like it needs to it needs to set in a way.
It's like fucking glue logic in a lot ways, it's
like what's gonna set the quickest, what's gonna allow you
(13:04):
to be artistic, et cetera. And that is uh like
foreclothes the possibility in a lot of ways that it's
gonna fucking taste good.
Speaker 4 (13:18):
Yeah, absolutely, dude. The structural integrity and does it taste good?
Like what goes into a cookie that you really want
to eat butter? Like what makes it soft and chewy
and nice and like moist, and uh, all that stuff
is not gonna hold up and you're trying to build
a house out.
Speaker 1 (13:41):
The Yeah, yeah, the gingerbread house is an abomination. Although
there are some like there are some speaking of shit
at the store, like Christmas theme stuff.
Speaker 3 (13:55):
They're like Oreo uh cookie bread houses.
Speaker 1 (13:59):
They're not just your bread. They're like the mate of
Oreos with Oreo frosting and the kit I wonder if
those dastes good. I can't imagine that they would, though,
because like imagine scraping out all, like just taking a
bunch of Oreos apart and like separating the cookies from
the cream and then building something out of that. I
think it would be impossible. So they have to put
(14:20):
some fucking chemicals in there to make it more rigid.
Speaker 4 (14:24):
Yeah, Oreo cookies, because the situation you're describing is one
I have a lot of personal experience with.
Speaker 3 (14:30):
Because you're like, you're like, I've done this.
Speaker 4 (14:35):
Mal's version of a good Oreo is like four oreos
worth of cream and then maybe like dip pretzels in
that and kind of jettison the cookie entirely, or like
maybe one cookie every four creams Worths's so they are
brittle and I don't feel like, you know, they they
(14:59):
will snap very easily. So unless there's like a double
wide Oreo, I'm curious about what that consistency is. I
feel like you'd need to bind it even further. And
you know, I like Oreo cookie obviously as a kind
(15:19):
of sort of stupid limit edition oreos for many years.
But yeah, they're not structurally sound.
Speaker 1 (15:26):
Yeah, so it's probably like a it probably because that's
the other thing that you can do with Oreos. The
same thing you can do with Dorito's is that you
can make something Oreo flavored.
Speaker 4 (15:35):
Yes, you can mash them, crunch them immediately. They they
want to be uh particles, like they're trying to hold
them together. The entropy of the Oreo cookie is a
constant battle to become dust.
Speaker 1 (15:51):
That there's something Probably Yeah, it's probably like whatever the
fuck however they make. Because the other thing that I
actually had this when I was in London was like gingerbread.
Yeah it tastes good, but you would never know that.
I mean, bisc off is a form of gingerbread cookie.
(16:12):
Like it's kind of it has ginger elements in it.
Speaker 4 (16:16):
Ginger, Yeah, lots of cookies and those are great, and.
Speaker 1 (16:19):
Those are really good when you make them into hard
walls for a house and then put and then like
fucking just like squirt jizzy frosting all over it and
a bunch of gum drops.
Speaker 3 (16:34):
Yeah, it tastes fucking Oh.
Speaker 1 (16:36):
That's the other thing too, is like there's something about
Christmas that also lends itself to all of the worst
versions of candy, like gum drops, gummy bears, gelatinous shit, hard,
nasty cookies. It's it's like one of the best holidays
(16:57):
because it is the only time, least in the United States,
where you get to see your family in a way,
in a way that like, in a way that everyone
in the country has agreed it's Christmas. Like, you know,
just saying like it's Christmas is already saying all you
need to say to somebody who's trying to bother you.
Speaker 4 (17:21):
Yeah, and that is even you know, such a a
lesser excuse, you know, in the States very much, you know,
sort of the capitalism tries to rip that away. But
you know, in London, in other places in Europe, it's
Christmas is like a two to three week long affair
(17:43):
where you get thuck all done, leave me alone, which
is just fantastic. And here you know that that sort
of encroaching Christmas season starts at Thanksgiving, but people are
busy from until like December twenty third, and then again
starting a December twenty seventh maybe, But yes, that I
(18:07):
totally agree with the sentiment there. I was wondering about sea.
So you're saying the worst versions of these things, which
I completely agree with. The candies, the gum drops. Oh
that's why I was gonna ask. So actually I horrified
Maul with having never experienced this treat, and I wonder
if this is something that's local to you, Which is
(18:30):
a very soft peppermint stick with like a hole in
the middle so it looks like it looks n acts
like a straw, not like a super hard candy cane,
and you stab a citrus with lemon an orange and
start drinking out of it essentially, and then you get
the sort of the mint and the citrus and the
(18:52):
sweetness as it sort of eats through the cane the peppermint,
and then you're left with the leftover orange which is
now peppermint flavored. Is this familiar to you as a
snack has.
Speaker 1 (19:08):
Seen it seen it, never tried it, would never try it.
I've had one candy cane and was the last candy
cane I've ever had. Peppermint is fucking nasty to me,
This is what I'm saying. The Christmas palate. The Christmas
palate is everything I dislike. I think is like the
(19:29):
traditional American Christmas palate. The peppermint, the fucking gum drops,
the gingerbread, like all of that to me is abhorrent.
I don't know if anybody does, anybody like it.
Speaker 4 (19:44):
I'm gonna argue in favor of warm spices, allspice, nutmeg, cinnamon, sure,
which is and that's more broadly a winter thing, and
I think about sort of you know that starts in
October and you can get all that stuff through like
February or so or as we've talked about, I'll just
(20:05):
stock up and eat it all year round. But that
is like undernoes that feel more authentic than like the
worst possible minty candy cane and gum drops that will
if you eat them today, will still be stuck in
a molar in March.
Speaker 1 (20:27):
But like all of that stuff that you're talking about,
like all spice, cinnamon, like these very sort of like warm,
homely flavors. That's all in Thanksgiving dessert too. Yeah, but
that that shit is delicious. Like they even fuck up
chocolate on Christmas? Ever seen them? Have you seen the
(20:47):
fucking chocolate snowmen? I saw those at the grocery store
and I was like, who buys these? Because there were
several missing? And I'm like, who buys these? Do you eat?
Do you eat the big chocolate? It's no, man, is
that something you consume and finish or you just have
that in your house?
Speaker 4 (21:06):
Those are are just terrible. You're absolutely right again. And
then I'm sure we've talked about this before. The Italian
way to do it is these enormous like volleyball sized
eggs made of chocolate.
Speaker 1 (21:24):
Oh yeah, do you crack into?
Speaker 4 (21:26):
Yeah, that you crack into, they get stuff inside, and
that chocolate can be decent. You know, it's not entirely
just packing material. But that's also because you know, they
care and give a damn about their chocolate and will
not sell that kind of stuff in the summer it
gets too hot. They don't have refrigeration in a way
(21:47):
historically that is worth it. And so like, no, we're
just we don't make it until it's actually seasonal. And
I wonder how much of the sort of drive towards
I want to be able to get this snack all
year round reduces its quality.
Speaker 1 (22:05):
Right, because that is something like big those giant chocolate
things you see them in London, like on candy shelves. Yeah,
there is there is a seasonality to Christmas snacks Halloween snacks.
It's weird the Halloween candy is in grocery stores and
(22:27):
then immediately taken down on November first and replaced with
all the Christmas shit. Yeah, and the Christmas shit has
been there for two months and it's all it's all
packaged in a way that to me like signals artifice,
Like this is a nasty thing. There's definitely no way
(22:50):
that this is good. This is at best a decoration. Yeah,
it's meant to be put under a tree and as
a stocking stuffer. It's mostly packaging. So what's your opinion
on mint generally? Like, are there mint chocolates that you like?
Is it just a candy cane that you're not a
fan of?
Speaker 5 (23:11):
No?
Speaker 1 (23:11):
I like I like a thin mint. Thin mints are
really good. I find that I have a like a
hard ceiling on thin mints where I'll eat like four
or five and I'll go, I've had enough of this
for the year kind of thing. But peppermint I like
in a tea. I like a peppermint tea like something
like the flavor itself is not I think it's the
(23:35):
clothingly sweet, and I love I have a sweet tooth.
I love sweet things. But there's something very And that's
the problem with I think all Christmas candy is that,
like it's it's the time of the year where you
indulge where you like, no one's exercising on these days every.
Speaker 4 (23:54):
Time I hibernate like a bear. Yeah, you're trying to
fatten up for the winter.
Speaker 1 (23:57):
Absolutely. Yeah. If something is too sweet or too rich,
it doesn't matter, right, You're just you're eating whatever whatever's around.
Everybody's grazing, everybody's you know, popping a reseized Christmas tree
in their mouth like at fucking eleven am. It's that's
that's that's what you're supposed to be doing, right, Yeah,
(24:19):
And I think that like that. I don't like that.
I like the let's just eat all day kind of thing.
But then it's like I do have this like aversion
to encountering something that cloyingly sweet. And that's a lot
of the Christmas shit that exists out there. The other
(24:44):
thing that a lot of folks do on Christmas, which
my wife swears that this changes the flavor, is make
shit into different shapes.
Speaker 4 (24:57):
I mean that is from a candy perspective. That's one
of my you know, I'm a sucker for the Oh
it's a draculaes for Halloween, or a ghost, and then
it's a tree, and then it's a heart.
Speaker 1 (25:13):
So I think that's wonderful. I do.
Speaker 4 (25:16):
I will, especially for reeses. The different shapes do change
the ratios of peanut butter to chocolate, and often the
like novelty holiday shapes I think have more peanut butter
and like a thinner coating of chocolate as opposed to
you know, the normal cup. It's got that kind of
(25:36):
like dense outer ring.
Speaker 1 (25:40):
Oh it's just chocolate.
Speaker 4 (25:42):
Sure, So so things like that. I'm absolutely with her
in terms of I think it can absolutely change the
flavor as the shape changes.
Speaker 3 (25:52):
I think it's bullshit. I think it tastes the same.
Speaker 1 (25:54):
Here's the thing that I think tastes different though, is
have you had the and it just had one of
these for the first time. It's probably something that's been
on shelves for decades. The Reese's tree that has Reese's
pieces inside.
Speaker 4 (26:13):
Yes, dude, those are awesome. Reese's has been doing some
incredible engineering. I'm a big fan of the recess.
Speaker 1 (26:22):
It's the fucking worst thing to say about a food manufacturer.
Speaker 4 (26:30):
Somewhere at the beginning of the process, they started with
a peanut. What happened after that only modern science could
begin to hope to understand Reese's cups with Reese's puffs
inside them so they stay crispy, and you got these
like crispy bids. Yeah, dude, those are great, because that's
the one I think downside of Aoresa's is that texturally
(26:55):
it's a little boring. Yeah, it's kind of the same
all the way through. But you start putting bits of
pretzel in there, you start putting other Reese's products inside.
Now you're really cooking with gas.
Speaker 1 (27:08):
The So I'm having a thought, maybe this is not well,
it's definitely not smart, but maybe it's not even an
analogy is Reese's the taco bell of candy? I understand
(27:28):
where you're going with this.
Speaker 4 (27:32):
Immediately sense to me. Yes, in their like mad scientist
quest to make combo products. Yeah, yep, that makes total sense.
I can't think of another candy offhand that is that
(27:54):
interested in messing with its own formula to add additional
things that Reesus just came out.
Speaker 1 (28:01):
With, like an oreo.
Speaker 4 (28:02):
Rees's so because and you can see I can see
anyway there. This is saying their product development sort of philosophy,
where Okay, we're starting with like a white chocolate Reess.
Now that we've done that, we have the technology in
place because we're also adding cookie bits to other rises.
(28:24):
Now let's switch those around. Dear listener, you can't see
Friser Mouse's face, but he's doing like three stooges double
takes as he's looking up Reese's products online.
Speaker 1 (28:34):
I'm fucking gagged by these Reese's oreos. This thing looks
absolutely delicious. I didn't love it. I had one.
Speaker 4 (28:43):
Oh no, because it is mostly your mileage will varied
based on your white chocolate tolerance.
Speaker 1 (28:53):
Oh white chocolate.
Speaker 4 (28:55):
Okay, so you're probably like this and they got the
little bits in them, But yeah, I think you're totally right.
There was recent other Reess that was like lava cake.
Speaker 1 (29:05):
So they put like the.
Speaker 4 (29:06):
Kind of guy lava caramel style filling of a lava
cake inside a Reese's cup.
Speaker 1 (29:15):
What Yeah, how do they how do they package that?
So it's like on the inside it's.
Speaker 4 (29:21):
It is so it's so like there's a layer inside
entirely unrobed in the chocolate, like under the peanut butter.
It's only I think in their like king sized big
cups because there's isn't room to get that's the the
lava inside otherwise, so it's you know, like one big
cup package individually and then you bite it and it's a messy.
Speaker 1 (29:44):
I think there. Yeah, Reese's definitely is the most adventurous
it's like, but it's also there's also a willingness to
do shit that I mean, it's it's like, honestly the
taco bell reaches for it's like stoner shit.
Speaker 3 (30:05):
It's absolutely Yeah.
Speaker 4 (30:07):
Twigs a little bit, yeah, twigs a little bit or
without but you know, twigs and I think Snickers are
like here's a different nut or here's like your cookie
dough twigs or you know, and the other one would
be KitKat. But all more so internationally like we started
to see like the weirdness of Japanese kid cat varieties
(30:27):
creep its way into American stuff. I uh, like, I
was at the pharmacy and I saw a ghost toast
for Halloween. It's like a cinnamon toast orange kit cat,
and you know, they were doing like doughnuts and such,
(30:48):
but it feels not nearly as different because all it
really is is the same wafer and the cream is
now a different flavor as opposed to you've got the
delivery system of the but there's a very clear other
crossover element to it, so it feels more exciting.
Speaker 1 (31:07):
Oh yeah, the stickers is a definite I think close
second because they do have they have Stickers ice cream,
They have Snickers, the ice cream bars, which was excellent,
very popular ice cream truck stack, they have the They
(31:30):
do have like Snickers Almond, which is kind of like
a cop out. They've jumped into and I think more
candy bars should do this. They've jumped into the protein
bar space. Yeah, and you know the way that you
kind of like basically what protein bars are trying to
(31:51):
do is emulate candy bars and subbing out sugar with
stevia or monk fruit or something like that, and then
also subbing out the chocolate or or or or making
the chocolate using some kind of way protein isolate, and
then and then engineering it and truly in that, in that,
(32:13):
and all of the fucked up connotations of engineering the
flavors to be like Quest has like a like a
peanut butter cup that is, you know, it has whatever
ten grams of protein and uh, you know, one hundred
calories or whatever. Snickers also now has engineered like a
(32:37):
protein bar, and I think they should just have those,
like kit Cat should do one, Twich should do one,
because all of this like making money off knockoffs. It's
like you all actually are like masters at this, just
make these things, because I mean, people who eat protein
bars are just fooling themselves. The better it tastes, the
(32:58):
worse it is for you. And you should be eating
something that tastes like dog shit if you're really trying
to have like you know, guilts free snacks or whatever.
But Snickers does that. Sniggers also, duh it did they
fucked around And this is as far as they went
with a pretzel varietal that had pretzels on the inside.
(33:22):
So it's crunchy and Snickers. Crunch also is a different
variety of Snickers. But with the taco bell analogy, it's like,
what if we put a fucking poco inside a burrito
and then put that inside another thing and pressed it down.
It's like total stone er logic, and that's what Reese's does.
Speaker 4 (33:45):
Yes, absolutely, and I mean I think that is probably
top three kind of candy you're gonna go for as
a stoner. Also, you know, like just the classic chocolate
peanut butter common action if you're not doing like nerds
or Skittles or something, and really those are also things
(34:07):
that are top choices to be weed infused to begin with.
So we get this like vicious feedback loop speaking of
things that it would then end up tasting terrible. But yes,
I think you're absolutely right. I love the crazy logic,
and so part of what's interesting, you know, that I
(34:27):
hope for as a food mad scientist is when you
get into Christmas varietals of standard foods, like what's going
to be like the minty version of this or the
gingerbread version of this, and usually to your point, mass
market Christmas theme stuff at the grocery store terrible, but
(34:54):
holiday markets. Now, this is where you want to go
for your weird holiday food creation. I was just at
a couple of holiday markets over the weekend, little like
independent chocolate tears. And this is interesting to your point
about knockoffs, because they're going to you know, have flavor
(35:16):
profiles that like, you know, it's a Snicker's ish. I
got a set of gingerbread multiples, so it's a multimilk ball,
but it's got you know, gingerbread spice in it also,
and it does taste absolutely like the best of both worlds.
It's already crispy and so you get the like crispy gingerbread,
(35:37):
but it doesn't suck because it's you're trying to build
a house out of it, and you imagine those expectations.
Speaker 1 (35:43):
Are you familiar with.
Speaker 4 (35:44):
This like viral Dubai chocolate thing, Yeah, I am, And
it's interesting.
Speaker 1 (35:53):
So the they're obsessed with it in England of course. Yeah,
it's all over the place. In London. They love a
fucking pistachio over there, and they have really a good
chocolate famously. So that's where I first had it, and
I and it was weird. Every place you went. It
(36:16):
was somehow on the menu. It's like Dubai cheesecake, Dubai
chocolate cake. In every candy store they had a Dubai chocolate.
They had a Dubai version of some type of dessert
on basically every menu.
Speaker 3 (36:34):
In the States. It's a little trickier.
Speaker 1 (36:39):
Because our chocolate is not as good, but I mean,
to your point, vendors are where it's at. Like our
nephew made homemade Dubai chocolate, which was probably the best
Dubai chocolate I've had in the States.
Speaker 4 (36:57):
And it is. I mean, it's basically just like a
fancy marketing for pistachio, right, Like it's got a couple
of other things in it. But and I love pistagio's,
they're great. It just didn't like it was very fancy looking.
It's got this kind of gold leaf accoutrement, two of it.
It's got the fancy bar, It's got all of the
like exotic to I have to like kill a rhinoceros
(37:21):
to get this thing, which I'm not a big fan of.
But it's just what Pistasio's chocolate a little bit like
of a honeycomb maybe.
Speaker 1 (37:29):
So it's it's it's a pistachio tahini paste.
Speaker 4 (37:33):
Tahini, that's right, and that's an awesome combination.
Speaker 1 (37:37):
And there's a there's a philo dough in it, a
crunchy component that gives it the crunch. And so it
was inspired by by a Middle East through dessert the
name of which is Escaping Me, and it went viral
on TikTok. This woman just sort of made it and
(37:58):
then and this is how TikTok truns catch on is
if you can get twelve year olds to do it,
and so uh art, if you did it and then
start selling it at school.
Speaker 4 (38:12):
Good for them, that's cool. It's basically I mean, baklava
is just it's similar to that flavor profile.
Speaker 1 (38:19):
Very similar to that flavor profile plush like covered and
chocolate said it.
Speaker 4 (38:25):
Yeah, it really is halava, you know. That's the tahini pay.
That's success me sort of paste. It's not quite nugat
and depending on where you get it, it can be more
crumblier than that. But that sess me and robed in chocolate.
Uh yeah, I mean it feels like just a re
(38:49):
a fancy marketing scheme for that flavor profile. But anything
to get Americans more comfortable with tahini and pistachio.
Speaker 1 (38:58):
That's fine. Yeah, And it's also like those those ingredients
are so malleable, which is why you can make a
Dubai chocolate cake you can buy buy cheesecake. Is because
those ingredients are not like they're able to be morphed
in ways that it can fit into other shit. And
(39:18):
to me, flavor profile is nice. One of the things
I've noticed with Dubai chocolate is that it's always about
to melt, and I think it's because the combination of
those ingredients. They're not like super shelf stable.
Speaker 4 (39:36):
Yeah, and that is I think part of like the
you know, obviously to get to the States, we're trying
to figure out more shelf stable versions of that. But
I think part of the appeal is like it is
much more of a confection you need to actually eat.
You can't just store in the closet for a year,
(39:58):
like you know, a hard dark chocolate is going to
stay good forever, So it feels a little bit more ephemeral.
Speaker 3 (40:05):
That is the kind of that's the exact dessert.
Speaker 1 (40:08):
I ate it. And I thought my parents would not
like this, like it's too it's too well you whenever
they eat sweets.
Speaker 3 (40:20):
They just want it to be Uh.
Speaker 1 (40:26):
I don't even know how I know this. I can't
even really articulate it, but there's just something about it
where it kind of it doesn't scratch the itch that
dessert scratches.
Speaker 4 (40:39):
Okay, not sweet enough, not rich enough.
Speaker 1 (40:43):
It's too and maybe it's it's the savoreness inside of it,
but it's it's not like something that you would eat
and you'd be satisfied as a dessert instead at ten am,
that you would eat on on Christmas Day just snacking
on some Dubai chocolate. But for dessert tonight, we're having
(41:06):
flawed Yeah that's by chocolate.
Speaker 4 (41:08):
Yeah, like three p m with a cup of coffee
sounds great, but then yeah, you need to like really
dig into a full on dessert experience.
Speaker 1 (41:17):
Yeah, it almost it almost tastes too healthy nuts to
do that.
Speaker 4 (41:25):
Yeah, once you once you once you can feel the
protein like maybe, so when's the Dubai chocolate protein bar,
Like that's when we've hit peak saturation, right that?
Speaker 1 (41:36):
Yea once that once that hits shelves and you know
they've they've conquered the market. The oh god, it just
absolutely escaped my brain when I was gonna say it
was about sitting down Christmas Day. Oh what, what non
sweet foods are on the table Christmas Day?
Speaker 4 (42:01):
So interesting because that's kind of an afterthought for is
like whatever, you know, there's the sort of traditional you know,
I don't know, depending where you're from, a Christmas goose
or something lamb perhaps if you're feeling fancy and also
sort of biblical. I mean, that's my my hope is
(42:27):
that there's lamb. But yeah, it like doesn't matter because
it's cookies, panatone, eggnog, you know, all of these big sweet,
big ticket items and then like I mean, I guess
we got to actually have some vegetables and a piece
(42:47):
of meat once during the day maybe, or I could
just like put peanut butter on a plice of panatone
and kind of cheat it. So yeah, I don't think
it's just it hasn't been a thing that's really ever
been a big.
Speaker 1 (43:01):
Priority now.
Speaker 4 (43:03):
When we were doing like big Italian get together when
I was younger, they would be lasagna, I call it
the stuff shells. Those would be a big part of
but that was less about it's Christmas and more it's
a family gathering. We make this for every family gathering.
It doesn't really matter. Yeah, we didn't really see those
(43:24):
folks except for Christmas, so yeah, what about you.
Speaker 1 (43:29):
Yeah, it's always the same. It's always the same. There's
always a bet in need, which is a pork but
very very slowly cooked so it's very soft and tender
and has guidito on the top. Snap it off, pork chips. Basically.
Speaker 3 (43:46):
There's always a bignon.
Speaker 1 (43:48):
Which is a castle role that has instead of pasta,
it has set plantains.
Speaker 4 (44:01):
Oh yeah, barely savory then so okay, so you get
a sweet plantain layer which is gonna be sweet and wonderful.
And then what else is in that?
Speaker 1 (44:09):
So it's ground beef, cheese, tomato, sauce. So it's like
a lasagna.
Speaker 4 (44:14):
Oh you're making mosaka, Yeah, that's that's yeah, except it's
uh plantains and an eggplant.
Speaker 1 (44:21):
That sounds awesome. Yeah, and it's it's it's it's very good.
Then you always have just a big thing of rice,
uh some maybe uh sujos if you feel like doing the.
Speaker 3 (44:37):
Work to make those. It's weird.
Speaker 1 (44:40):
Sujos take a long time to make and they're for babies,
so it's like, how much do you care about your baby.
Speaker 4 (44:45):
Uh, and we know the baby's gonna love with the
stone anyway, so it's even the point.
Speaker 1 (44:51):
Yeah, yeah, yeah, true. But I'm making sudujos for Mudgey
this christ mess that that's my that's my fucking goal.
We'll see how much how well they turn out and
how much she actually gives a shit that they're there.
But yeah, and then for dessert, we have Den Black
(45:12):
Gay and we have Flawn and Den Black. I don't
actually know what the fuck it even is, if I'm
being totally honest with you. It's like a white, jiggly,
gelatinous thing with cinnamon. It's good. I like it, and
then Flawn obviously custard caramel all over. It is fucking delicious.
(45:37):
My dad makes a really good flaw and he's also
gotten into bread making in a big way, but specifically
trying to make banagua, which is a kind of bread
that you get at a banana in Puerto Rico. And
it's hard to make. It's very hard to make, and
(45:58):
it's hard to find in the States. They do in
in like like Walmart and stuff in Florida they like
import it from Wow. It has a bunch of preservatives
in it to keep it fresh. This is the kind
of thing. It's like a bag at in France. Like
if you don't eat the entire thing the day you
(46:22):
get it, the next day it's inedible, like okay, if
if it was made fresh, like it's soft as shit,
and you get you get one and then the family
has sandwiches for lunch or whatever, and like you have
to finish the whole thing because if you let it
stay so the next day, then you can play baseball
with it.
Speaker 4 (46:40):
Right, and then you got to turn into a bread
pudding or something. That's awesome. That's very cool. Yeah, that
all sounds so tasty. I'm I am thrilled that you
have taken up your father's penny recipe for our gatherings.
Speaker 1 (47:00):
Yeah, I'm gonna make one for friends, miss It's gonna
be great. So final thing, final Christmas wreck of a
tasty treat. This is a this is a very holiday
themed giga get wrecked. What is like a quintessential what's
(47:22):
something that you have to have on Christmas? Otherwise it's
it's it's not complete. Yeah for me. For many years,
it was.
Speaker 4 (47:37):
Traditionally Pontone, but really Pandoro because The problem with panatone
is that a lot of them suck, and you gotta
be careful.
Speaker 1 (47:47):
I mean, we were.
Speaker 4 (47:48):
Talking a little bit about you know, you get an
imported you're gonna get one that is even remotely fresh.
But also it's interesting watching over the past decade or
so all of Italy really have to reckon with the
fact that dried fruit isn't all that and like the
further pantone gets away from fruitcake, the better, Like, you
(48:11):
know what, why don't we just do chocolate chips, Why
don't we do pistachio, Why don't we put the peanut
butter in it? Why don't we add you know, custard
or lemonchella or something. And the whole time that they've
been wrestling with that pandora's right there, slightly different shape,
kind of star shaped. You slice it horizontal, you get
these beautiful stars that you can then like make French
toast out of. And that was a thing that my
(48:34):
dad always did, was like slice the pandoro and then
turn it into French toast, and that was awesome. And
those often will have like a like a lemon custard
inside and big strips kind of like channels going through
the whole vertical cake and those tend to be more moist,
(48:56):
fluffier area. So that was the big Italian and hold
over and yeah, that is the thing that really screams
Christmas time to me.
Speaker 1 (49:07):
Yeah, that's so delicious. And Panatoni is like, oh god,
they sell it in boxes at the grocery store and
that shit is toxic, dude. But if you ever see,
like if you were going YouTube and watch people make
this shit, it's so elaborate the way that you have
to make this dessert that I have no idea what
(49:28):
the fuck they're doing to put it in a box.
Speaker 4 (49:31):
Like, yeah, they've got special pans and like almost like
cake tin pans to make these things, and they're weird shapes. Yeah,
it's a whole sort of artistic process. There's my grocery
store has an entire like cardboard train, like the old
school trains in malls that kids would ride on. That's
(49:52):
entirely like that display is filled with boxes of panatone.
Speaker 1 (49:56):
Yeah that Yeah, the boxes is crazy. The one thing
for me is all the stuff that I named, But
the thing that that is necessary is the the leftover
next day sandwich. Yeah, that's The other thing is that
(50:20):
like you do all this fucking cooking, You do all
this prep on on on Christmas Eve, and you don't
get to eat any of the food Christmas. You spend
all the time roasting the bed and making all this
fucking food, and then you don't finish it all.
Speaker 3 (50:39):
And then the next day you have you have bandagua.
Speaker 1 (50:43):
You have this pork, so you make a fucking gubano
and it's absolutely delicious. You put it in there with ham,
you put some mustard, you put in in the plancha,
and you just have this amazing meal. And you know,
you eat it whenever the fuck you want PM, you're hungry,
(51:05):
grab some bead, need, just make it. It's so quick,
it's so good. And that to me, like screeps, Christmas
is not actually Christmas Day, it's the day after Christmas.
Speaker 4 (51:16):
You can get your boxing day. Cubano sounds like a knockout. Yeah,
really tasty.
Speaker 1 (51:22):
Yeah. So from our family to yours, is this just bad?
We'll see on the next one.
Speaker 4 (51:31):
By it's just a bad.
Speaker 1 (51:39):
Bad. It's like, oh, pirates sport.
Speaker 5 (51:42):
Your brain, Robin nlis non choking open in your mind
with the probots. So you woken hitting Hydra Helen hears
and for time the head of reasons, for more than
with the soldiers, with them and for all seasons. Listen
closely while we share our expert Teason custom like comics culture,
Dean streetuition to the multiversity. And I'm also psycho teaching
perfect balance. When we snap it be knit Gensen too.
Your ears does the shoulders when we speak. Purple Men
(52:02):
per sueesive speech for Randy Savage Randals with their mortal
technique
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