Beyond Top Chef | Pizza Party Vol. 1

The all-star line up of Haley Strong (@hstrong_), Josh Wigler (@roundhoward), Emily Fox (@emelette), Curt Clark (@CurtClark) and Mike Bloom (@AMikeBloomType) are going beyond Top Chef with a series of food-focused podcasts. Up next: a pizza party!

Episode Transcript

(00:15):
Unpack your pizza stone and stay,yes, stay, welcome everybody to the
top chef kind of wrap a pizzaparty. I am here. We have
a smaller party today, but we'regosh, we're gonna get the pizza out
of it. That's for darn shirt. I'm Haley Strong, Hello and welcome.
M kirk Clark. How are youfeeling today? But boy, I

(00:39):
can't wait till we have the topicof fasting on our next podcasts or like
ooh salad or even that salad.Just let us in general. So now
it's I'm doing okay, I guesswith three just three of us, it's
um, this is like a goodsize group for like ordering a single large
pizza, right, I mean,well, the problem is that single large

(01:00):
it's going to be eight slices,right, and there's three of us,
so one of us is going tobe the two slice person. Oh forget
that, get to get like thesix slices and just haven't be unmanageable.
Yeah, wore, we can geta party tray. Oh that's true.
That's true. I mean, Iguess it depends on that we're having.
Yeah, do you cut it intolittle tiny squares? Which is an abomination.

(01:21):
But we'll get to that. Youget tiny squares is an abomination.
WHOA save it, Josh. I'mall ready to go. I'm learning for
bear with that one. Kirk camera. Kirk came with like a whole pizza
thesis. I'm just showing up,like on twenty eight years of experience of
eating pizza, and that's just whatI'm going off of. Um, Josh

(01:41):
is here too, Hey, Josh, what are you? What do you
up to? I feel like thisis your baby. You've You've made a
career off of interviewing people and alsotalking about pizza. Um, we have
actually had a meal together and itwas pizza. Yeahs as well? I
think Yeah. I think to toknow me and and to to be my

(02:07):
friend is to is to eat pizzawith me. If our pats cross and
our our friendship goes from beyond thedigital realm to the to the to the
mortal planes of existence, uh,it won't be long before we enjoy some
slices of pizza together. I thinkwe started off with pizza and then became
friends out. I think that's true. I think that that often happens with

(02:30):
me as well. Is like ifwe have pizza then um, if you
pass the pizza trials, then we'rewe're We're like, we're going to be
tight after that. And it's prettyhard to fail the pizza trials. I
think the only way to really failthee is to not eat the pizza.
You don't eat the pizza, andthen you fail the pizza trials. Like,
I do feel like we were wewere friendly and then you know,

(02:53):
a couple of years back, weuh, you invited me to join friend
of the podcast, Owen Craig andyou for pizza in New York. Uh,
And I was like, then wewent from friendly to friends. Uh.
So that was I think that's definitelypart of the the litmus type.
It's part of the process. It'spart of the process for me. The
Josh Wigler origin story is literally Iwas born um due to pizza um where

(03:16):
in Huntington, New York, wherethere are a lot of great different pizzaias
in town. One of the lesserpizzaias is this place called Southdown Pizza,
which is in the South Down sectionof Huntington, and it's it's just objectively
not great pizza, Like it's avery pale crust, it's fairly floppy.

(03:38):
It's just not it's not great pizza. But it was the pizza that my
mom and her mother in law,my grandmother, ate together all the time.
And my mom was pregnant with me, and we were a week past,
uh the point where I should havebeen emerging into the world. Um,

(04:00):
and DEDI and Grandma Natalie went toSouthbound Pizza together and an hour later
I was like, hey, getme out, I want more of that,
And I started strangling myself inside ofmy mom and they had to get
rid of me out of my mom. You know, it's funny. I
also kind of have a pizza relatedorigin story. Um, my parents were

(04:23):
going to name me Jessica like everyother baby girl being born in nineteen ninety
one. One day, as itwasn't arranged that like every baby girl born
in nineteen ninety one was named Jessica. Yeah, or Emily. If Emily
were here right now, and sheis not, she couldn't make it to
the pizza party, she would shewould be all aboard on that as well.

(04:44):
So the one day my parents decidedto take my older brother out for
a nice pizza lunch. Uh twopizza hut, you know, pizza hut
lunch buffet. Great choice for everyoneinvolved. And their waitress's name was Haley.
Uh, my dad like that waybetter. That's amazing. So I
am named after a waitress from pizza. That is awesome. That is so

(05:08):
awesome. That is such a greatpiece of Haley strong trivia that I love
you, my friend, and Ilove you all the more knowing that that
is incredible. I do believe shehad a different spelling. Um, I
think I think she had an eyein there because my health card it used
it had an eye in it.Like my birth certificate. I think might

(05:30):
have an eye in it too,you know what. My birth certificate doesn't,
but my health card used to.And now it's all now it We're
all good. It's the right spelling. Blah blah blah. But eventually,
man, I'm I'm missed going tolike the really fancy pizza huts, uh,
like the not that not that theywere super fancy, but just like
the like the brick and mortar pizzahuts. We don't really have many of
those anymore? Are still thing here? Are they? Like with like the

(05:55):
red glass jar with the kid theyhave, like the salad station in the
middle, and like the art hasthe of well, I mean like usually
for for from my experience these days, like a pizza Hut is like it's
like a drive through now or it'scombined with a Taco bell a combination Pizza

(06:15):
Hut and Taco Bell, Like that'sreally it. And like I haven't I
haven't been to a brick and mortarpizza hut since God probably thing. And
that's I guess. I guess Idon't have a I don't have an origin
story around pizza in terms of literallyhow I came to be, But I
remember, I think my origin storywith pizza is very much tied to Pizza

(06:39):
Hut, and I'd say that wasthe And I don't know if there's some
theories, like you know, thepizza that you had growing up as the
pizza always go back to, butyou know, Pizza Hut in you know,
West Michigan where I grew up,it was we was right across the
street from the Cinema six movie theater, which is now obviously the Cinema like
twenty seven or something like that.Screen screens of all um. But we
would always go grab grab movie,then we go across the street or some

(07:01):
pizza Hut and I still remember evenI think it was in third grade.
We had a educational program at schoolcalled book It where the you would just
kind of keep track of the booksyou read, and if you read a
certain number of books, you gotto have a personal Pan pizza from Pizza
Hut. And I think this likeinextricably tied my enjoyment of pizza and my

(07:27):
enjoyment of reading at an early age, like third grade. It's not the
point where I can only eat pizza. I have a book with me,
but it definitely is made me kindof biased towards the particular type of pizza.
Yeah, I like a Pan pizza. I used to love the Pizza
Hut Pan pizza just like I soI love any kind of pizza. My

(07:48):
I think what you what you touchedon about, like the pizza you had
early on is like the pizza yougo back to is familiar ground because as
I as I said before, thepizza that I was born from his objectively
bad pizza. But it's my favoritepizza on the planet. It's like anytime
I'm back in my hometown, I'lltry and get some South down and even
though it's just not very good,I just like love it in this like

(08:11):
bone deep visceral way. So whatmakes it to you not a good pizza?
Well, it's it's just like it'sit's not a good pizza, like
like like pizza that cleared it right, pizza? Talk to me about talk
to me about the do sauce andcheese? I mean those are like we
had it. We had a questioncome in and saying, like, you
know, if you had a power, rank do sauce and cheese in terms

(08:33):
of like what's most important to ingood pizza? I think that's one question,
But like if those are kind ofkey components, what sucks about this
pizza jet? I don't I don'tthink I get to say whether or not
I'm a pizza snob. I thinkthat other people have to make that h
judgment of me. I don't thinkI get to make that that self evaluation.
I'd like to think that I'm not. I will eat pizza. I

(08:56):
will eat if it's de Jorno,I'll eat. I'll eat the Jorno's deliver.
I would make a Biboli pizza andbe thrilled about that. I'll eat
Dominoes and I'll be thrilled about dominoes. I've never had Little Caesars. I'm
interested in trying Little Caesars because I'venever tried it before. And how have
I made it thirty five years onthe planet without having Little Caesars? So
I look forward to my Little Caesar'sday in the sun. Um. I

(09:18):
think that there are some qualities abouta pizza that separates, uh, pizza
which is just as a nature ofas a as a consequence of being pizza
is good. Uh, there thereare things that separate it from from being
just pizza that like you'll eat becauseit's a pizza, to being like this

(09:39):
is this is really good pizza.And I think it's like you're looking for
whatever the you're looking for, likea proper ratio of cheese and sauce,
Like you don't want it to bea crazy amount of cheese. You don't
want it to be a crazy amountof sauce. They need to live together
in some sort of harmony. Uhthat that that makes sense within each other.

(10:00):
Um. I think the crust,you want it to be crispy,
You want it to have a littlebit of bite to it it, don't
You don't want it to be toosoft. I think you want the crust.
I think you want the crust tohave a little bit of chew.
I think you don't want it tobe like pale white. I don't think
is what you know raw do Okay? And so the Southdown pizza crust is

(10:24):
like kind of raw dough. Andso it's weird that I like it as
much as I do. I thinkit's literally because I was I was raised
on it because we just kept eatingit all the time, and so I
just have this this great sense memoryof it is the primary offender of the
dough. Then it sounds like no, I kind of love the raw dough
quality about it, like I'll eatit. I'll eat it. It's just
like it's it's that thing of likewhat's your favorite movie versus what do you

(10:46):
think is the best movie? Likethis is like my favorite pizza. I
would I would not rank in thetop one hundred of pizzas that I've had.
Yeah, but I but I enjoyit very And you say you're not
a p to snob. But wewill get to this because I think you
have very strong opinions on what isand isn't a pizza based on our group
text. Well, Kurt you've spenta lot of time in Chicago. Tell

(11:09):
me about a deep dish, Like, do you like deep dish? Josh?
Do you like deep dish? Soso yes, I do. Although
I'd say my go to is likea pan pizza. I don't really care
if I had to power I getAnd this is one of the questions we
asked in the poll. We canget to with, you know the crowd
things. Um, I like amedium crust, like kind of soft,

(11:33):
like a pizza hut, pan pizza. I recently had a local Little Caesar's
pizza and I'm like this might beactually encroaching in terms of fast fast food,
but you know fast casual. Um, there Detroit style, thicker crust.
It's just like, oh it wasso buttery and good name of Detroit
style fast pizza chain. It's likeFlying Jay or something like that. The

(11:56):
Dominos has Detroit style. I meanit's little I'm sorry, Little Caesars is
from Detroit, so uh, LittleCaesar's definitely. I think this is considered
a Troy style and it's kind oflike rectangular and a thicker crust. But
pizza Jets Jet spizza. Yeah,Um, deep dish comes kind of a
distant second to me. Um.So, and then there is the big

(12:20):
debate about you know, is DeepDish considerative pizza? You know Jordan Kaylish
does uh you know, a friendof the podcast does not believe it as
pizza. Some people say it isa a cheese castle role. Um,
it's it's a lot. I meanyou can get a small neck can last
you like as as a individual personalweek. Um, but it's it's definitely

(12:43):
a lot. You definitely unless it'scold, you have to eat it with
a knife and fork or a fork. Um, grab a cold slice of
Deep Dish and just go to town, can I yes? Yeah, So
it's not pretty um because you knoweverything ended up staying together, but it's

(13:03):
it's it's a commitment Deep Dish.Um. Yeah. And then then that
kind of thin our cross you know, falls a distant third for me.
Um, but yeah, I meanit's people have very strong feelings about Deep
Dish, I think in terms ofcalling it a pizza, in terms of
if you do enjoy it, interms of which Chicago uh, which Chicago

(13:26):
establishment is the best, and ifyou say anything other than giordanas you're wrong.
Um, but yeah, it's itis what it is it's it's just
it's kind of a taste. Anythingthat you would find on your traditional pizza
can be loaded into a deep dishpizza and baked in a different way.
And I don't think that doesn't makeit a pizza. Haleyna is pasta,

(13:46):
right, yeah, so like deepdishes pizza, I think I would,
I think so, But then youknow, was Kirch Georgian pizza bread a
pizza is a pizza. Bon apizza is flat bread. Pizza is when
my mom used to take a tortillathat was in the fridge and spread some
salcea on it and put some cheeseon it, is that a pizza she

(14:07):
would call a tortilla pizza? Iwonder if intent is really the thing that
matters the most here, you know, like what is like the magic key
to what is pizza? I wonderif if your intention is like the key
that turns an item into pizza.So like if you put if you put
down a tortilla and you put tomatosauce on it, and you put cheese

(14:30):
on it, and you serve itup in a way and you say,
this is a tortilla pizza, orhere have my pizza? That I've made
for you. Does that now makeit pizza? Because like you said,
this is pizza and I've made youpizza. Where this Georgian flatbread that Kurtain
sends us a picture of that heate, which was like this big bread
bull that was it was literally itlooked beautiful, It looked gorgeous. It's

(14:56):
this bread canoe that is filled withcheese and eggs and greens and things.
Well, to be fair, first, I think this is it build as
a pizza. It is. Ithink it is build as you would point
out in a group chat, itis kind of build as a cheese bread.
But then I would call pizza Italiancheese bread. Um, it's the

(15:16):
dough that is a The crust tome is indistinguishable from it's a it's a
pizza crust. And then it's justit's it's rather than kind of like resting
on a surface. It's hollowed outlike a canoe, and you've got cheese
like feta and mazzarella. You've gotolive oil and pepper, and they crack
a couple of eggs on top ofit. I mean you crack a couple
of eggs on a burger it's nolonger a burger, I added, and

(15:37):
by the way, I was abut if you crack eggs on a burger,
it's not a burger anymore. It'sstill a burger. Okay, god,
oh okay. I was like sandwich, like we could have that debate,
right, It's like, what ispizza? What is a sandwich?
What is a burger? What isanything? I mean? I was.
It came with a spicy Middle Easternsauce, and then I was and I

(16:00):
was able to add additional toppings,which were you're from your traditional pizza toppings
list. I added the sun driedtomatoes and spinach. And it's just like
I got the cold one here.It's indistinguishable from a piece. You can
pick that up. Yeah, I'vegot to say, it's a little unsettling
to see you hold that up withthe egg not moving. Yeah. Yeah,

(16:21):
yeah, that's you will will befor the nine fifty thousand dollar patrons.
Kurt just held up the big sliceof his Georgian flatbread that had an
egg that would just like station.It's a I don't know if it's a
slice as much as it's like thepart of the boat after jaws got through
it that's still bobbing at the surface. Yeah. There we always holding up
the picture. Well, it doeslook like it is looking at you.

(16:44):
Maybe you'd have the image for thispodcast a traditional slice of pizza versus the
Georgian pizza canoe. And for thoseit's definitely not a flat bread that is
like a big big boat of bread. Yeah, no, it's a thick
bread for for those in the U. For those in the patron group,
I will post pictures of all thepizzas of eating this week. It's four

(17:07):
um but yeah, it's built asa Georgian cheese bread. But according to
UM and I love this site.I bookmarket a pizza magazine quarterly. Josh,
I'll send you the link. Yeah, there was. There was an
article in there about kachapori, whichis the pizza sorry, the Georgian cheese
bread, talking about it is likea cousin of you know, kind of
is it a cousin of pizza?And I do think it is within if

(17:29):
you had a pizza family reunion whereI hope you don't order pizza because that's
slightly cannibalistic, But I believe thekachapori would be invited to the pizza family
or union. Um, just becauseit's got all the component it's it doesn't
have a sauce. But that getsthe question like, is a pizza bianca,
you know, a flatbread and margharitapizza that has no tomato sauce or
is that considered a pizza? Yeah? I think it is. I think

(17:52):
it is. I think it's calleda pizza bianca. So it's a pizza.
You know. That's that's that's Ithink that that might be the thing
for me is like is your intentionyou drove the word food? Is your
intention that this is pizza? Butlike it also there have to be like
like facts matter too, so likeyou can't just like hand me a steak
and say this is pizza and thenthat's pizza. That doesn't count. Like
you have to get you have toget close. You have to get close.

(18:15):
And I do think that this giganticuh pizza boat monster that you have
consumed, if the intent behind itis that it's pizza. If you believe
it to be pizza, I won'tfight you too hard on it. Haley,
is there is there a strong lineon this for you in terms of
what what is pizza? What iswhat is not pizza. I think pizza

(18:37):
has to have certain elements, whichis basically a crust of some sort and
a sauce of some sort, whetherit's like a white sauce, olive oil,
you know, just some sort ofoil can be a su lubrication,
Yeah, lubrication a pizza, pizza, okay, and then some sort of
topping, you know, vege me, I would like if there is some

(19:02):
sort of cheese or cheese element,whether it's just like a fata. It's
not like a melting cheese, butwe count we count like cheese as a
topping, is what you're saying.Yeah, of course, Yeah, I
prefer to have some sort of cheese, which I find is like a binder
almost, It keeps everything together.On going back to Top Chef episode one

(19:25):
of this most recent seasons, theglue, Yeah, ue, which was
a flatbread, wasn't it. Also, I believe the person who got cooked
at Yeah, there was a flatbreadthat they would cook a seafood flatbread that
was sastough. I believe, yeah, in round one did not work well
for him. Um so then thequite like the and this is me like
playing the Devil's advocate. The crustthat has to be the dough has to

(19:48):
be very very I think it hasto have some paramas run otherwise, you
know, you know, bread withcheese on it isn't pizza, sure,
and yeah, like yeah, itshould have like a yeah, I don't
know what about a frenchmanza though,you know, like that's the thing is
like if you are if you areputting some intention behind it. So like
an English muffin, an English muffin, pizza never had one of those,

(20:11):
I would say that that would count. That would count as it's it's pizza,
Jason, at least is it?Is it like the uh the Diagnostic
Manual for Mental disorders, where youcould you check off four of the seven
things on this list you may youmay qualify. Maybe that's it. Maybe
we need to come down with likelike a sort of odd number of parameters

(20:32):
that make you pizza. So it'snot just as simple as the three the
three ingredients. If you need sauce, you need cheese, you need bread,
You also need branding, you needan intention like just having the word
pizza. Maybe in the description.Reputation is a piece of it as well.

(20:53):
Uh enough, if there's enough beliefin the universe hope you need like
that you need to learn a matterof hope that this is pizza. Um,
but I think like, is thereis there a Haley? Is there
like a more? Like is theremore fiercely debated single like item or sphere

(21:14):
of of food in like pop culturein like Western pop culture maybe than than
pizza, Like the number of numberof questions around, questions around, and
like fiercely held opinions about it,and like people who will demonize you for
eating pineapple on a pizza, whichI know, Haley you would take strong
issue with. M Yeah, Ifeel like it's because it's there's so many

(21:37):
options for it. People just can'thandle that. Um, you can have
different varieties of it and everything's okayand it doesn't affect you. So,
Yes, it hurts my feelings whenpeople say I shouldn't be allowed to have
pineapple on pizza. It's something Ivery much enjoy and I don't get mad
at people for liking all of uson pizza, which I think are trash.

(21:59):
Yeah. Hey, like I justlike pineapple. I like pineapple on
everything. I like it on sweetthings, I like it on savory things.
I think it's wonderful on pizza.It really bounce his out, you
know, all the salty elements ofit, but I like sweet things like
that's just where my palette goes.And guess what, if you're not ordering

(22:19):
a pizza with me, it doesn'tmatter if I like pineapple on pizza,
you know what I mean? Like, I will not get pineapple on pizza
if somebody doesn't want it. Thisthis actually came up as something that somebody
in a kind of another podcast communitythat I'm a part of product Did you
did you know Hanley that Hawaiian pizzais Ontarian in nature? Or did I

(22:41):
do believe I knew that? Oh? Really? Yeah? It's a Canada
invention. A Greek born Canadian hemoved to Canada when he was twenty,
Sam Panopolis decided to try out pineappleon pizza in nineteen sixty two to attract
customers to one of his Ontario basedrestaurants, and he's it's also technically has

(23:03):
Chinese origins as well in terms ofhe supposedly he saw that there was like
this this, Uh, lots ofthe Chinese restaurants in there would drop people
with this like sweet and salty combination. So he decided to try it with
some of the ham he had,and he had like Hawaiian brand pineapple,
and he termed it the Hawaiian pizza, which is I guess it's a short
jump from pineapple to Hawaii, butin terms of that's often also why it
was called Hawaiian pizza. Um.So, I mean there's obviously, like

(23:26):
many things, you know, there'sthere's other places that I think I saw
a different story that potentially originated inGermany, which you're gonna have to sell
me on a little harder, butthis is one of the more more popular
origin stories. So Hawaiian pizza yourpreferred pizza, Hailey, Yes, I
will order that over anything else always, and I'm lucky that. Um My

(23:51):
living roommate Ethan also like the Hawaiianpizza or else he would be in trouble.
Um is it? Is it thepineapple? Specifically? Is it the
salty sweet combination? I mean it'sboth. I love pineapple. I think
it's great, and I also lovethe salty sweet combo. And so honestly
for pizza, I don't even meanto be like Hi, I'd like a
Hawaiian pizza. I'm fine with pepperoniand pineapple. Yeah, I'm fine with

(24:15):
ham and pineapple, bacon and pineapple, probably salami and pineapple. If we're
getting wild, well let's get reallywild. Okay, what about other fruits?
What about other fruits on pizza?What if we went beyond the pineapp
What about blackberries? What they You'reat a restaurant and they have on offer

(24:38):
in their pizza menu, Um,something that is like, uh, it's
it's like some sort of like uh, it's it's mozzarella ricotta. Uh like
uh, purjudo and peach and peach. I love peach pizza. I I

(24:59):
think it's delicious. I love thoseflavors together. But again, a peach
is a hardy fruit that can withstanda lot of things happening to it,
kind of like a pineapple. Likeyou can grill peaches, you can you
know, salt them, you cansend them in them, make them great.
Um, you can wrap them inpursudo. That's really popular with cheese.
And it's just a nice element toit. So I think things that

(25:22):
you would naturally tend to put togetheras like an appetizer or an order,
I think I worked a well ona pizza too. Yeah, I'm trying
to think if I've ever had anyother fruit on pizza other than pineapple,
other than pineapple for some reason,like I'm almost like I've had like sushi
with strawberries or with mango on it, and it's kind of like if I

(25:49):
think, if you can do itwith sushi, you can do it with
I think I think what's interesting isthat maybe there is there are certain fruits
that maybe take like something that isin the in the bread and pastry adjacent
category into dessert territory. So like, uh, like berries. Maybe you

(26:12):
can't really successfully apply that to pizzaat least as easily without it turning into
like a jumbleberry pie is like myfavorite. But I think you could do
something interesting which is almost make umlike a BlackBerry raspberry, blueberry balsamic reduction

(26:33):
on a pizza. Yeah, Iwas thinking about, Yeah, yeah,
I've had pizza with balsamic and Ithink like one of the one of the
you know, one of the greatthings about um, like New York slice
pizza culture is just like the highvariants in in toppings that you go to
like a classic New York joint.It's not just like pepperoni pizza. There's

(26:56):
not just sausage pizza. There's notmushroom pizza. There's all of that.
There's also like a buffalo chicken pizza. Some places have like a chicken marsala
pizza that has like a bar salasauce that is like spread out over over
the slice. Um, there's likea caesar salad pizza, Like there's salad
piled on on New York style pizza. There's uh, there's like balsamic chicken

(27:18):
pizza, where like a balsamic reductionis a part of that. So even
for just like sort of sort oflike the New York City slice culture,
I think that that is a thing. And then I think once you start
getting into like fancier pizza territory wherepeople are starting to get like really experimental
with the topping combinations and everything likethat, I think that you can imagine
the scenarios where people are playing withfruit and sweet sweet elements with pizza.

(27:42):
There's a kind of I don't relatednote. I think one of my favorite
pizza places, even though it's athinner crust up when I live in Chicago,
was the most pizza And a friendof the podcast Bryce is listening.
He he's rolling his eyes right nowbecause they they will go down be Like
they've had the Lunch Lady pizzas,which had like sliced up hot dogs on
it, one of the regulars.I don't think it has slope, Joe,

(28:03):
I'm remember what else was on it? Amazing. Um. They had
an Alotepe pizza, which is oneof the regulars, which has like you
know, Mexican street corn and alime krema um. They have a Chicken
and Waffles pizza which has a whitesauce bass topped with honey and fried chicken
and melted butter and mozzarella and homemadelike waffle bites. Um. So I

(28:23):
just like I like to experiment withmy cocktails, like I like to experiment
with like, oh, that soundslike an interesting piece of Like I always
do an interesting sushi versus standard sushi. I'm kind of the same way with
pizza. If it's an interesting slice, there's interesting combinations on it, I
will try that before something more standard. I think. Um, I don't
know, I wonder, you know, we're like a half hour into this

(28:44):
and like how many people are screamingthat so much conversation is being had around
like fruit based pizza and and thingsin that realm, and like as the
native New Yorker, and like thestereotype is like New Yorkers are so protective
about pizza and pizza culture. LikeI don't really care. I really do

(29:06):
think like intent is what is whatmatters the most, and maybe like interpretation
and enjoyment of pizza. I justwant you to eat pizza. Like this
is where we get into the questionsof like is cauliflower crust pizzas that is
that actually pizza or not? Ithink, yeah, right, Like that's

(29:26):
a cross. I think a cauliflowercrust pizza. Why not? Especially that
with that, it's like the intent, Like somebody really wants pizza, but
for some reason another they can't havea standard pizza. So they're finding a
that's like a pizza workaround. SoI think that's still a pizza. It's
like a bigger commitment to pizza.It is a bigger commitment. I love
pizza so much that I'm gonna turncauliflower into the base of my pizza because
I can't eat there. You're likea pizza alchemist at that point, yeah,

(29:49):
um, the guy quickly they wantto jump over to the pole.
We took. We did ask theuh mix of listeners and people in my
social feed what their thought was apineapple on pizza. You'll be interested,
no, josh. We had aboutjust as many responds to this pool as
we do to the weekly wand off. Oh wow. Ok yeah, but

(30:10):
I asked a pineapple on pizza,and the choices where hell yeah, sure,
nah, or hell no? Whichdo you think received the most responses?
Hell yeah, sure no or hellno. I'd say no, probably
got the most responses. Yeah,my instinct would be would be somewhere between
sure and no. The majority ofresponses were hell yeah, oh wow.
It actually decreased as you do itdown on the list, like thirty one

(30:33):
percent hell yeah, twenty six percentsure, twenty three percent nah, and
nineteen percent hell no. Okay,all right, so that's official. There's
I scrubbed the data. There's norogue votes from Cherry Hill cherries. By
the way, another great thing tohaving your pizza unless you're was Zachary Taylor
as we discussed it. Yeah,Zachary Taylor, I mean, well,
if you overindulge on cherry topped pizzaand there's milk in the cheese, that

(30:59):
way melee death do cherry tomatoes count? No? Okay? Good? Fine,
Okay, I think you're okay.I think I think you're okay.
So I want to talk more aboutthese like kind of interesting pizzas. You
know, I saw in the surveyof Kurt has Haley ever had a spicy
parogue pizza from Boston Pizza and it'sfunny. I came into this podcast wanting

(31:21):
to talk about the spicy Parogi pizzabecause I am obsessed with it. I
love this pizza. It is sogood as as somebody who has is a
quarter Polish intrigued by this, likeis it whole paroge's on a pizza?
Is a deconstructed paroge? Yeah?I have no idea what this is.
So okay, let me see ifI can find a quick photo pure paroguy

(31:45):
pizza. I mean see, thisto me, sounds fun, this sounds
great, It's so it's so delicious. I am obsessed with this pizza,
um so from the Boston Pizza website. It has sya cream, bacon,
cactus cup, TiO pizza, mazzarella, cheddar, green onions, and a
doll of sour cream. It's likedeconstructed, really and I don't even know

(32:05):
what the sauces, but it's sogood and you have really thinly sliced potatoes
on it. It's talked with yourbacon, the chives, and like they
said, just a doll of sturcream in the middle. It is so
good. There's so many pizza puristswho would scream that that is not pizza
and that's fun. They're not funpeople, Josh, Yeah. And Basta

(32:28):
Pizza also has another one right now. It's called the Royal Hawaiian and the
base instead of a regular sauce,it's like a sweet chili sauce. And
then you have your cheese, andthen there's chicken and red onions and pineapple
and maybe not chicken, maybe justred onions, pineapple and bacon on it.
That you're gonna say like the pizzacrust was like adapted out of like

(32:49):
those Hawaiian rolls, But I meanI think that I think the crust is
a little sweeter and has sesame seedson it. It's really delicious. And
then the Donaire pizza also mentioned here. It's a it's a pretty East Coast
thing here. I actually like don'tAir pizza better than I actually I like
Don'tairs and the sauce on that isa don't Air sauce which is condensed milk,

(33:14):
vinegar and water. Zachary Taylor,watch out, you're in trouble,
man. It's no good. It'sactively bad for you. It's tasty,
though. The Parokee pizza sounds arereally good, so good. When you
guys are allowed to finally come toCanada, we're gonna go out for paroky
pizza because it's really good. Ilove this pizza. I just did an
image search of it and there's there'sa few on here that that looks super

(33:36):
dope, that looks really really that'sthe thing, Pete. I think the
reason I love pizza so much isit's fun. It just feels stomach and
it's warm and it makes you happy. And it's like, pizza shouldn't be
taken crazy seriously, Uh, pizzashould be should be fun. And if
it makes you happy though, Likethat's one of the boxes that I would

(33:58):
advocate for it does it make youhappy? Does it make you happy?
I think would be like a bigand like there there are serious origins to
pizza. There's you know, uh, you know there are there are cultures
that take their pizza very very seriously. I find like sort of like the
historic, homeworky aspects of pizza tobe kind of fun that I like.

(34:20):
I like the stories of pizza andthe way that I like the stories of
a TV show. Um, ButI think when that is overriding, like
what is the intent behind pizza?What is the feeling of eating the pizza?
Uh? That's that's where that's wheretrouble lies. And I think like
to have your preferences of what tastesgood, what do you prefer? Like,
that is all super fair game.Like for me, the pizza that

(34:42):
I would typically go to would besomething of like I actually, as a
New Yorker, this is kind ofsacrilege. But my my new favorite pizza
style is like the like new forme anyway, certainly not new New New
uh is uh is like Connecticut style, like New Haven style, something that's
like really crunchy, crispy crust,really like emphasis on the sauce and making

(35:07):
sure that's good and herbaceous and likea little bit of char to it.
At any time, I will takeany excuse to veer off into New Haven
when passing from New York City,to Emily's parents in Massachusetts, even though
we don't go that route, sothat we can try out some kind of

(35:28):
New Haven pizza because I just lovethat style. Um, but I would
eat this paroguey pizza like that wouldbe a very fun thing to do.
There was there was actually one ofthe questions that had come into like for
potential discussion was this idea of Northeastpizza and how there's actually like that.
There's a there's a interestingly strong debateabout the different pizza styles in the Northeast,

(35:51):
and that just the one thing thatall Northeasterners agree on is that the
further way that you get from say, you know, New York and West,
your pizza gets worse, and likeonce you're a thousand miles away,
or even one hundred miles away,it's just useless. And the really the
heated debate is between like New Yorkversus New Jersey, or Philly versus Connecticut
in terms of styles, which arethey I'm not familiar with. You know,

(36:14):
being from the Midwest, I cancarry eastcote elite view on pizza that
that sounds accurate to me. Um, but a lot of pizza snobs and
pizza purists, and I love pizza, so I follow those people on Instagram
and I and I say pizza snobsand pizza purists with a lot of love.

(36:35):
I think pizza enthusiast is probably thebetter way to go. Uh.
There's uh Scott Wiener of Scott's PizzaTours, who does pizza tourists here in
New York. Adam Kuban, whois the founder of Slice, which was
a serious eats pizza blog. Uh. Those are two really great pizza follows
on Instagram if you're looking for peoplewho go on wonderful pizza adventures. Maybe

(36:55):
a little less so these days.Um, but a bunch of like sort
of like in that circle and peoplewho have traveled the nation eating a ton
of pizza. One of the pizzasthat is often cited as like the best
pizza in the United States, it'snot in New York. It's I believe

(37:15):
it's called Pizzeria Bianco, which isin Arizona. It's in Phoenix. Is
like it's like wood fired, Ithink, like sort of of that New
York style, but it's being donein Phoenix, Arizona, and people rave
about it and the guy behind thatplace has recently teamed up with a local

(37:37):
Italian restaurant in my neighborhood to starta new pizzeria called F and F Pizza
in Carol Gardens. And right now, that is like the best pizza in
New York that I have had ina very long time, Like the most
exciting new pizza Verry Crisp, verysturdy, it can stand up to a
lot of different toppings, and it'ssuper local for me. So I love
that place. And if that islike us of what they're doing in Phoenix,

(38:00):
Arizona, which is pretty far fromNew York City within these continental United
States, then I would say sucksto the idea that the further away you
get from New York, the worstyour pizza gets. I don't know that
that has to be true. There'ssome really great pizza in Los Angeles.
There's a place called Prime Pizza that'slike really great New York style pizza.

(38:23):
In LA. There's John and Binney'sin LA that's really incredible. Mazza is
really really great. And there arepeople who make the really strong argument that
Chicago Pizza, that Chicago is thebest pizza city in the country. I
wouldn't fight you too hard, butyou can make you could make the argument.

(38:47):
I do feel like a little bitembarrassed I did not ask you for
a local even though, like I'mliving in La now, I know that
you've traveled here frequently for work,and you've probably done more purposeful food exploration
and than I have. I amembarrassed that I did not ask you for
local pizza recommendations. Those would bethe ones that that that come to mind.
And now Joshua Stella Stella Bara isvery good, pizza, Matza is

(39:12):
really good, uh Prime and GiantVinny's, and I think they're probably all
still open for takeout. And youdid, and you did mention that this
Arizona place opening up. You mentionedlike, um, you know yeah,
wood fired grill pizza ovens. Iknow there are a lot of questions that
came in regarding us the best wayto cook a pizza or how do you
make the best dough? And Ithink you know we had discussed her,
like the the expert on that topicis not with us today. I'm a

(39:37):
should I call her? I couldprobably call her and put her on speaker
phone. Let's see if she picksup. Let's see if she picks up.
Yeah, so she has h therethere are questions upon the uh,
the best way to reheat a pizzaand some very uh can you hear it?
Can you hear the phone ringing?Actually? Can you hear ringing?
Yeah, let's see, let's seeif she picks up? Put her on
the spot. Yeah, I'm here, ladies. Oh well, hello,

(40:00):
and well you're here on the podcastBeyond Top Chef as we have you on
speakerphone right now because we have apizza question for you. Okay, go
for it. Um, what's thepizza question? Bretman? Because she's not
gonna be able to hear you,I have to translate. I would say
that the pizza question is what's thebest way to what's the best way to
make a pizza dough? Like interms of like if Emily, Emily,

(40:23):
what is the best way to makea pizza dough? I'm going to hand
it over to the professional. Oh, we have we're getting guest, a
pizza chef guest on the line.Uh, do I have Alexis Alexis?
Are you here, hey, AlexisAlexis, You're on a podcast right now,

(40:45):
Alexis, can you can you layout your credentials for the people who
have no idea who you are andwhy you are somebody to be consulting with
about pizza right now? Yeah,sure, So I got to pizzas at
Grannies, one of the best towave pizzerias, uh shadily closed recipes.

(41:12):
So yeah, we we made mea politics pizzas. We did not cut
the for patriots. Highly controversial,but you've provided patrons with scissors only after
years of struggle. There was atheory out there that pizza, but you

(41:35):
cut it. And alexis what isthe what is the best way to make
pizza dough for home? Pizza athome? Yeah, join quarantine. Its
super easy. I mean I can'tgive you like exact measurements, but you're
gonna have you know, I thinka really great recipe is actually the referred

(41:59):
as recipe New York Times. Butit's flour, water, yeast, salt.
That's it. That's it, Andyou can use a stand mixer.
You're gonna mix it, you know, about five to seven minutes on medium
speed. You're looking for a texturewhere it still sticks to the bottom of

(42:23):
the mixer but pulls away from thesize and the most important part of like
a really good se is long andslow fermentation. So um, like we
lights our Joe at Frannies after aninitial rise, a portion the next day,

(42:46):
um, another rise after portioning theday after so an our room tempt
overnight in the fridge, portion theJoe overnight in the fridge the next day.
Okay, all right, Alexis,I'm gonna let you go because you're
on vacation with my wife. Soso you guys should have fun. Say

(43:09):
hi to Emily, Bye bye bye, Alexis, Thank you Alexis. Alexis
is the best. That Alexis wouldbe a really great guest on the podcast.
During a traditional session of this podcast, she she and Emily worked together
at Haven's Kitchen um before Haven's Kitchensadly closed due to due to covid um.

(43:30):
But she's she's a great resource.And Franny's, where she worked,
was one of my absolute favorite restaurantsin New York City. And they've got
a great cookbook, so there's there'sa lot of the recipes that Alexis was
familiar with are are in there.Um. But she's just an awesome resource.
And if she's swearing by the Roberto'srecipe in the New York Times.

(43:50):
Then that is something that is worthyof going to the show notes for this
episode. For sure, there wasthere's something she said that sparks something in
my mind. That's something and somebodyhad mentioned in the It's in the pull
that we had launched. But theythey they said how they prefer not to
have their pizzas cut because once youcut a pizza, Belie, like they

(44:13):
said, like the uh, itstarts really affecting the uh the how much
like moisture gets into the dough orsomething. I'm trying to like find the
exact exact statement. This is alsowhat happens if the three of us order
a pizza, right, Haley,Like, we should cut it ourselves so
we can portion it properly so noone is feeling left out in the amount
of pizza that we get. That'sa really good idea we should do that.

(44:37):
Um are you? Are you thetype of person who when you sit
down for a pizza meal with friends, you you will do that mental math
of like, oh god, there'sthree of us, there's eight slices.
One of us is going to bestuck with two instead of the three.
No, because whenever we order pizzafor more people than just Ethan I I

(44:59):
we get a party tray, likeworse comes to worse, what we have
leftovers and we can eat lunch tomorrow, So we just get the party tray.
Um, and that works for us. It's like party trees are a
thing right there. Describe a partytray? Yeah, so it may not
be describe what it's just like thebig twenty four slice. Um no,

(45:21):
not necessarily not everywhere you go,certainly not. It's not. I don't
think it's like a standard. Isit? Is it really twenty four slice
pizza? Yeah? Is that?Like? Do you give that like a
B or a B plus in termsof Canadian grads? Um? What is
it? Is it? Is ittriangular cut? Or is it? Okay

(45:43):
I'm picturing okay, yeah, it'syeah. No, we I understand that
like I have. It's funny becauseI get work meetings. The standard is
and this is to me the anabomination work meetings, especially when I was
in Chicago, where they would bringin pizza, uh to tie us over
during the meeting. If it wasa lunch meeting, Um, it'd be
like a kind of large round pizza. But then they cross Hatchett and to

(46:06):
square pieces, so you have someof these weird bread sticky like triangular pieces
that are closer towards the edge.Right, No, this is a rectangular
pizza, so every piece is uniform. Yeah, I mean, yeah,
that's fine. Yeah. I waspicturing a round pizza that you somehow cut
in the twenty four slices pizza slippers. That would be hard. That would
be hard. Although in in Syracuseor I went to college, Uh,

(46:27):
there there were a few pizza restaurantsthat did that where they would like you
would get you would you would geta large pizza and it's like a circule,
it's a round pie. Uh.There was this one place I don't
think it's open anymore called Zabastinos,uh, that we'd loved to order from
because it was like the novelty oflike, oh my god, they're putting
bacon on pizza. So we wouldjust order like an outright bacon pizza was

(46:52):
was what we would get. Uh. And if you ordered like an extra
large, uh, it would belike a fairly for a bowl like pizza
just like on the face of itof like a really big circular object and
it would be like sliced into sixteenslices, so they were all pretty thin.

(47:12):
They were very like kind of likethick and heavy, but they were
like thin slices. Not a greatapproach, I don't think. I think
with that with around pizza. Ifyou're if you're trying to like cut it
up into the most like snackable thing. This could be like sacrilegious shit coming
from a New Yorker, but Iwould party cut that. And the party

(47:35):
cut is like you cut them intorectangles and squares and stuff like that.
You cut the squares, you cutthe lines across, and you like turn
it into a grid. You takethe grid approach to a pizza. And
I was pretty shocked earlier in thispodcast Pert when you a Midwesterner really proved
that idea, because I feel likethat's a very Midwestern approach to pizzas.
The party cut, the hey,there's nothing fun about it. Be I'm

(48:00):
most thought about just like grabbing likea little time square pizzas build up there.
The thing is, I'm more associatedwith bad, thin pizza than like
tasty pizza. It's it's like thesix dollars pizza they're willing to spring for
for a lunch meeting, and it'slike it's from reminiscent of like high school
lunches, but also there's something justfrom maybe from an OCD perspective, like
so I see it most often donewith round pizzas, which just bugs me.

(48:23):
Um, I guess maybe I'm notaround enough people where so I think
to the point where you have toparty cut a pizza to satisfy the number
of people sitting around the pizza.And then maybe you shouldn't have gone with
pizza as the main form of food. I prefer like our nice intiment gathering
here where I would be like,you know what, let's get into a

(48:43):
round pizza with triangular slices and we'llwe'll figure things out. It's to me,
it's less about how many slices perpersons, more like do we have
enough pizzas for the people at thetable? And then and then it's like
the big topping question, like youknow, and I try to kind of
stay out of the bass, likeI will literally try anything on a pizza,
so don't so whoever is a personthat says so, who wants what

(49:05):
on their pizza? I will immediatelyremove myself from the equations, say don't
consider me a factor. I willdo anything out of pizza, you know,
cater to the people who are lesspicky than me. Hayley, how
do you feel about a thin crustpizza? Um, I'm fine with it.
It's not like my faith faith,like, I will absolutely eat it.
I like the more as an adultthan I did as a child.
I think, and maybe it hurtmy teeth, but I'm like, but

(49:29):
I like that. I think whatKurt was saying, would you what did
you call it? Like the whatkind of crust? Was it? Like
a pan pizza? Almost? It'slike thick, but not like so thick.
I don't know. I like that. We actually did ask on the
on the infamous Pizza ple. Ionly realized I only put three kinds of
pizza in there for people to rankin terms of thin crust, pan pizza,

(49:52):
and deep dish. U. Soyeah, please rank order your preference
for these three styles from most toleast favorite. And which of those three
deep dish, pan pizza thin crusts. How do you think people if you
looked at the scores in aggregate,how did they fall out in the rankings?
I would think, see, Ithink that there could be some confusion

(50:13):
between deep dish and Pan pizza.Oh, I'll get to that in a
moment, but yes, go ahead. So I would think that thin crust
would win the day. Okay,Hey, like my guess what was question
again? Rank ordering the how doyou think the pole results? Rank order
deep Dish versus Pan Pizza versus ThinCrest. I think thin Crust, then

(50:34):
Pan, then Deep Dish. Youare, you are right? Although thin
Crust had a if you're looking ata scale of like, you know,
one to three, Thin crests hada mean score of two point two eight.
Pam Pizza was two point two six, so you know, statistically probably
even not not even statistically significant differencethere, but Deep Dish was at one
point four six. Deep Dish wasa far third. And it's interesting you

(50:55):
say, like the difference between aPan pizza and uh, is there a
difference between a Pan pizza and aDeep Dish pizza? And maybe we start
talking about some of the pizzas we'vehad this week. The pizza I had
for dinner last night was from alocal Woodland Hills establishment called Hollow's Pizza,
where they had on their menu andsomething called the Chicago Style, which for

(51:15):
someone who lived in Chicago I assumedthis meant deep dish. Also interested in
this. This menu was also heavilyhighly kind of Greek influence, like lots
of the appetizers were like Spana copadaand you know, um. And so
I actually got the Chicago style yuropizza. Um. And I was expecting
I was. I was expecting adeep dish. I was questioning whether I

(51:36):
get a deep dish and I didnot get a deep dish. In fact,
this is not a deep Yeah,this is not a deep dish pizza.
Kurts holding up a pizza that Ithink is uh is trying to pass
itself off as a deep dish pizza. So this I think of as a
pan pizza. This is this isa slightly thicker crust. It's kind of
soft. Um. By the way, it was freaking a mazing And this

(52:00):
is the first time I've ever Usuallywhen it says like what kind of sauce
do you want? Mariana or Alfredo? As much as I think I went
through a Faccinio Alfredo phase where itwas like one of my favorite things in
the world. To me, it'sI haven't had it in ages because I
just even though I like to eatpoorly like Alfredo is a much like too
much committing to eating poorly. ButI got an Alfredo sauce in this pizza
and it was amazing. I hadeuromeat it had Peppuccini's feta columato olives.

(52:24):
Really amazing pizza. I would goback and get this pizza. But it's
not a Chicago I and unless youtalk about well it's reminiscent of our Chicago
experiences at Pizza Hut, this isnot a Chicago style pizza in my mind.
Yeah, So can we talk aboutthe kinds of pizzas we all eat
this week? So Kurt's kind oftalked about a couple of them? Josh,

(52:46):
how many times did you eat pizzathis? I ate? I ate
pizza three times this week? No? Is that three separate? Or did
you have the same pizza three times? Three three separate pizzas? They were
all from the same place. Theywere all from the interesting mentioned F and

(53:08):
F pizza. Because it because it'sit's newly opened, it's pretty expensive.
It is. It is a priceypizza. Fox and I will shell out
money for food. Uh we wewe throw money at food, yeah,
pretty aggressively. Um, but it'sit's it's new ish, like it's new

(53:29):
as of um late twenty nineteen,if not early twenty twenty, and new
to the point that I am concernedfor its survival prospect given everything going on.
UM. And I want if ifI can whatever I whatever I can
do to help ensure that it remainsopen. Because the best new pizza New

(53:51):
York City is in my neighborhood andis a ten minute walk away from my
apartment. UM. That is veryexciting for me. So I right now
am in this very deep love withF and f H and so I've had
three different types of pizza from themthis week. UM. Typically we get
like the traditional New York site,which is just uh cheese, red sauce

(54:15):
uh, some some basil uh.And they again, it's it's uh.
There's like there's like a sour doughcomponent to the crust. I think like
it's it's a collaboration. This pizzaproject is a collaboration. Collaboration between the
people who own Frankie's, which isa great local neighborhood restaurant here in Brooklyn,
UM, as well as Chris Bianco. I think it's called Bianco or

(54:37):
Bianca's pizzeria in Phoenix. Um.And then whoever it is that runs Tartine
in San Francisco, Emily would notthe name off the top of her head,
which is a great sour dough bakery. Uh. And so like it's
four different people who collaborated on Fand F. So there is the sour
dough component to it. It justwithstands a lot of pressure her on the

(55:00):
pizza, Like it really holds upits weight. Um. It's not like
a like a very thin amount ofingredients on everything. It's like a really
like perfect structure of pizza. Andit's just so crispy, like shatters as
you eat it. Um. Thereis like some caramelization to the cheese that
is just re donk um. Sousually we get like just like the regular

(55:22):
version of that. We didn't getthat this week. We got Um.
Emily and I got one kind together. Uh. And then after she left
yesterday to go to to Maine,which is where she is right now with
with some friends. I'm holding downthe fort with kitty cats. Kitty cats
missing their mother very very much.Oh doggie, I was like, I

(55:44):
was like, that does not whoseapartment did that come from? That was
from the Uh, my door tomy balcony to keep me, keep me.
Oh my god, who has asecret dog? Well, my brother
just got it. Dog says like, oh, maybe my brother's calling in.
Um, but we got we gotearlier in the week. We got

(56:06):
this. Uh this new because theypretty uh limited selection in terms of what
you can get, Like they don'thave it's not very customizable, like they
have like a sausage and broccoli robpizza. They have a sausage and brown
butter sage pizza. Like they don'tUh you can't like ask for a pizza
with pepperoni on it from from thisplace. Uh. They have this new
pizza that they that they launched Ithink in the last week or maybe two

(56:29):
weeks. That's a shaved red oniona ton of it um Collabrian chili and
honey and mozzarella and no sauce.There's a lot of discussion in the Facebook
group as well as it mentions inthe poll about a hot honey a honey
on pizza, um, and likereally it's it's it's hot. Interesting is

(56:52):
it's interesting with interesting combination with theonion. I don't hate it. It
was awesome, It was excellent.It was. It was a little spicy,
it was sweet. There was sortof like a vinegree kick to the
to the onion. Um, itwas a really cool pizza. We came
to this podcast with me like swearingup and down, I'm not gonna have
pizza for the rest of the year. But now I'm like starting to create,

(57:12):
Like I want to try that hothoney pizza, just like inexplicably,
like you know what, I wantto try shrimp on pizza. So they
also they also had they do asquare pizza that is like, um ah,
it's got it's got mozzarella on it, but it is like it is
a thin amount of mozzarella and itgets it gets really nice and charred and
it's mostly tomato and it's basically likea tomato and cheese pocacha is like there

(57:37):
is their quote unquote Sicilian pizza wherethey put the cheese pretty close right up
to the edge of the crust.Uh, and it caramelizes and those are
like the very very best bites.Uh and uh we order that every once
in a blue moon. I uh, I will take at least half of
the pizza and I will cut eachslice in half and wrap them in foil

(58:04):
and store them in our freezer asbricks of frozen pizza to like cook in
case of emergency. And Emily looksat me like a child. And if
she knew that I did this yesterday, that I put more bricks of frozen
pizza and the freezer yesterday when wealready had bricks of frozen pizza, she
would be furious with me. Andit's a very lucky thing that she's a

(58:28):
not here and feet I would say, almost zero chance that she listens to
this podcast. So I think Imight be in the clearer that she won't
know unless you guys wrap me out. Yeah, yeah, this has to
be a secret. But that's likemy strategy right now, just in case
the world ends and and things getreally really severe that at least for like
the last few weeks of life,I could just take the frozen bricks of

(58:52):
pizza out and just thaw them outand eat them, throw them at the
zombis point first born with pizza.Let's let's let's go out with pizza.
That's actually good to hear, becauseI'm like, I've learned, for instance,
this this week, that my fridgeis exactly two beat pizza boxes and
width and three pizza boxes in heighton the individuals shells. Um. And

(59:13):
I've been staring at all because II've ordered, you ordered? You said
you ordered one pizza when Emily wasstill here, but you ordered? How
what would your Yeah? Then theSicilian? And then um, I got
a mushroom pizza. Remember, Andwhat was the timing of these when you
had them this week? Oh?I had Emily, and I had when
I think it was Tuesday. Andthen yesterday I ordered the two piles because

(59:36):
the mushroom I had never had beforeand I was curious to try it.
H nothing huge report, it wasmushroom pizza. It's fine. Uh.
And I had slices of the Sicilianfor lunch and I had slices of the
mushroom for dinner. Okay, pizzafor two meals yesterday. And my insights
feel bad? Guys, I didn't. I don't feel great? Is the

(59:58):
truth? Yeah, no, I'mwith you. There I a pre podcast
I said, I literally was layingin bed thinking I was going to die
last night. Um. And butI think it's like I didn't eat except
in one instance, I did noteat the entire pizza in a sitting.
Um. But you pizza boat inone sitting. No, I didn't,
actually, well I have no Ihave the half of it. I just
showed you that. I know thatwould have been amazing. Um. It

(01:00:20):
was actually pretty small compared to likea full pizza. But anyway, like
I'm staring at the europizza. Thiswas really good, but I don't want
to like eat it the rest ofthis weekend. But I don't want to
go back because like I'm good,I don't like food to go to waste.
Um. And so I think I'mgoing to take your freezer pizza.
I'm gonna apply that to my europizza. Um. I always try to have

(01:00:45):
some emergency frozen pizza because you neverknow, you never know, you never
know. And also like sometimes whatdo you what do you do at a
time when you have a thought though, because I think you want that when
you get that, you dip intothat pizza when you want that pizza,
but then it's frozen. So here'sthe thing. I like a cold pizza
cold, yes, but a pizzacold no, I appreciate. I appreciate

(01:01:07):
a cold pizza. Um. Sothere's there's often the question of what do
you do with leftover pizza, thefirst move for me will be to eat
it cold day. Um. Thenlike, how do you reheat a pizza?
My answer would typically be, well, I don't uh. But with

(01:01:30):
a frozen pizza in the case oflike this this like sicilian facaca thing,
um, I will take a brickof that and put it in the fridge
overnight, anticipating that I may behungry the next day. Uh, and
it's a morning, and then it'lljust thought out and then I'll be able
to eat it. The other thingthat I'll do, though, is uh

(01:01:52):
in like the complete opposite direction isI will crank up the oven. I
will take the pizza right out ofthe freezer. I will put the pizza
on a tray, I will putit in the oven, and I will
just like irradiate the pizza beyond almostthe point of recognition. I think that
the my for me and my mymy taste buds, the best way to

(01:02:15):
reheat a pizza is to just likeburn it, burn it and have like
very like charred, uh goopy hotcharred pizza. Uh. So that that
is that is what I'll do withmy with my frozen I do like that
a lot of um pizza places I'mthinking. I'm thinking specifically around some of

(01:02:37):
the deep dish places in Chicago willhave on our website, like, you
know, tips for reheating our pizza, I think almost universally, and we
had some people kind of you know, mentioned this, you know, tongue
in cheek in terms like you know, talk about the Can you talk about
the best way to reheat pizza andwhy it is you know, in a
pan on your stove top. Ithink, I think that's too much effort.
But yeah, but the oven islike cold is less effort. But

(01:02:57):
I think the oven in the stovetopare just about you know about this level
of that potentially. But I thinkwe're all agreed that if you if you
just if you want to, yeah, you can reheat in the microwave,
but that's not gonna be the bestway to do it. Hayy, what
pizza did you eat? So weactually made a pizza. Um, I
there's a bakery right on the cornerof my street. So I walked down

(01:03:19):
there, I got a pizza dough. We let it rest for the day.
I had to work, so Ethanactually did the technical making, but
I came up with the concept.Um, you know it was. It
was in around the pizza house.It's like, why what we had around
the house pizza around the house pizza? That makes more sense. So we
had um. We had some hotItalian sausage and the freezer, so we

(01:03:39):
pulled a cop of those out,just cut it open, crumbled it,
cooked it in a pan, puton the pizza. I think we just
used a mild cheddar for the cheese. That's just what we had. For
the sauce, we used a jarof Posta sauce we had in the pantry.
You're good. And then we alsohad some red onion on there.

(01:04:01):
I love red onions on pizza.I love them on a lot of things,
which is adds a nice sweetness tobalance out the um the heat from
the Italian sausage, and it wasreally tasty. I like a d even
around the house pizza. And becauseI'm not thinking like what I would have
and I have, I think Iwould I have a block of cheddar that
I can shave on top of it. I have some um has some cold

(01:04:26):
could They'll probably be a Turkey pizzato be honest, Yeah, I just
I like to be able to useup what we have, like you guys
said, I hate wasting food.I hate doing stuff, and I'm trying
to get better at not wasting Um, like fresh vegetables. I tend sometimes
to leave them to go bad inmy fridge. Um, so we tried
to use up a couple of thingsand it was really good. Honestly,

(01:04:49):
do you, uh, how oftendo you cook pizza on your on your
own Hailey? Maybe once a month, yeah, yeah, not a crazy
amount. We do like to orderpizza. Oh um, there's a you
know, we live in a smalltown, but there's a lot of really
good restaurant options around here and somegreat pizza options. Um. I have

(01:05:10):
another question for you guys. Whenyou order pizza, do you usually get
wings alongside? Let's talk about pizzacompaniments. Yeah, like what's the best
thing to go with it? II will tend to get a caesar salad.
I think it depends on where you'regetting your pizza from, because you're
not getting a caesar salad from Dominoesif you're getting it from domina I know,

(01:05:30):
Actually I did they have sandwiches.They have this like they have this
like five dollars six dollar menu orsomething. But yeah, I've actually my
most recent meal from Dominoes was notpizza, but I believe it was some
sort of spicy chicken sandwich like ona French roll. Um. They have
these chicken bites which are like justlike oh weird, did like kind of

(01:05:54):
pulled, like not chicken nuggets,but like like big wings wings kind of
yeah but but yeah yeah, butbut not breaded um with like some toppings
on it, like sun dried tomatoesand then um. And I believe I
got a caesar salad from there.Um. If you're getting from Dominoes,
you just get the cheesy bread.No, that's the move I did.
I've done that, you get thecheesy bread. I typically won't get like

(01:06:17):
a to me like wings are abit more like I would need something that's
like lower in status. Wings area very nostalgic combination for me that I
have not indulged in years. Iwas a summer camp counselor. We would
like order out from a local spotnear our camp and we would get pizza

(01:06:41):
and wings like every at least oncea week. And um, I I
don't know if this makes me agross or a genius. Uh that I
will uh dip my crust in theblue cheese that comes. Oh no,
that's that's I like to dip mycrest and actually hold pizza in the bottom

(01:07:05):
of the wing container where all thesauce has fallen. Oh and get like
the wing sauce. Yeah wow.I'll often ask for like a side of
medium sauce or whatever when we getlike pizza from a place of has wings.
Yeah, just because I especially nowin quarantine and I lived by myself
most often if I'm getting a pizza, it's going to be for me,
like the I live right by aBJ's Brewery, which had like, you

(01:07:30):
know, ten dollars large pizzas thatI could like make last for like five
meals. Um. But the soI'll often if I'm by myself, I
won't get pizza and wings because oddsare I know I'm gonna eating enough pizza
for like just to satisfy me forthat meal. But I think for like
large groups, I think pizza wingsis a a good combination. I was,
I was, which meal was it? Yesterday's launch? Um? I

(01:07:54):
got garlic bread, garlic cheese breadwith my uh catchapori the george and che
really the Georgian cheese with so likeI couldn't realize, like getting garlic bread
with pizza is a bit redundant anda bit much in terms of carbs.
Um, and just like that probablycontributes to how I'm feeling today. Um,
but yeah, I'll That's why I'lltend to get something that's like,

(01:08:15):
at least mentally, oh this isthis is green, even though caesar salad
is kind of even though I lovecaesar salad, it's garbage salad because it's
basically let us crutons and creamy dressing. Hum, like, am I balling?
And often I'll get like, uh, like my wings is probably not
my typical side with with pizza,Hailey, but I will often like gravitate

(01:08:36):
towards more carbs, Like if there'slike another like carb heavy side to go
that I will do it. Eventhough like Kurt's, you're right, it's
redundant, But that doesn't mean thosegarlic knots aren't so good. Yeah,
not that you can dip into aside sauce is a great deal. It's

(01:08:58):
like if you get the garlic bread, the garlic, then the mozzarella sticks,
you're just really being redundant then interms of like I know, but
mozzarella sticks are so good. Um, that sounded like, guys, I
don't know what now I'm looking like, what would I do for and around
the house pizza? Um so Ihad. I had four pizzas this week,
but three of them were like Ifeel like in the last you know,
thirty six hours um crazy commitment tothis podcast. I was like,

(01:09:24):
you know what, We're gonna haveone pizza this week that's going to meet
the criteria of the podcast and we'regonna make it. Yeah. I I
like these food challenging sorts of things. Um. So Sunday last Sunday,
I went to a local pizza placein Woodland Hills Brons Pizza or Bronze or
Baronies B A R O and yes, no, not Red Barons. One

(01:09:44):
of my friends said, uh,which is I say, my go to
frozen pizza is Red Barons the individualones. Um, and there I got.
They said it was a margharita pizza. I actually have never had one,
so there was no sauce. Itwas like, you know, basil
and tomatoes and olive oil. Um. And I guess the picture made it
look a little bit thicker than itwas, but I feel like it was
a flatbread it was easily consumable.I ate the whole thing in one sitting

(01:10:09):
because it was just light as airand crispy. Um. Then Thursday dinner,
um, I reached out to umuh local Rob Cesternino to see if
he had any favorite places in wildEn till he reached out to Rob Cesternino
for a food recommendation. Yes,I did, and he got back to

(01:10:30):
me. He said, he said, yeah, I like Dominoes. No
no, and I just like cheese. Yeah. He did not recommend boring
pizza in the mean Yeah, heorders literally a cup of cheese from Domino.
Um. I reached out to severalpeople in the that I have friends
I have in the area, saying, do you have any pizza in the
area that blows your mind? Andhe goes, this is not mind blowing

(01:10:51):
pizza. But there's a place calledKay's Bronx Pizzeria. And I got a
pretty standard, um kind of asupreme Supreme s So it's got like pepperoni
Italian sauces. It's a lot onthere, peppers, mushrooms and onion,
and I added chopped garlic. Ithink as a default I will get like
roasted garlic, adds to my pizzawhere possible. It was good. It

(01:11:11):
was I'd expected it was Bronx pizza. I was expecting like a thin crust.
This was a little bit thicker thanI expected, but it's definitely it
was also crunchier than I prefer,because I think you were describing your pizza
earlier, Josh, as you knowthere's a crunch to it, it shatters.
That's not what I look forward thepizza. I look for something that's
more a little bit more chewy.So I had that Thursday night. Then
Friday lunch, I went to Thingsof Prago Pizzeria where that had the katchapori

(01:11:38):
and I've got about half of thatleftover, and that's where I also got
the garlic bread. And then dinnerlast nights and I went to Polo's Pizza
where I got to Chicago style europizzawith the Alfredo sauce, and that is
the bomb. I will go backto that, and I also get the
kchapouri again. When I was like, maybe have like a week in between
each versus four hours between each.Yeah, I have a lot of pizza

(01:12:00):
in the fridge. Now I'm like, I don't know what I want to
do about it. I guess I'llhave to freeze it. Yeah, I
will transfer. I really transferring muchof this to the freezer. I wonder
if I can ship it to you, Hailey. Maybe I can. I
would get there by tomorrow. Uhmaybe not tomorrow, but if you ship
it on Monday, maybe it'll makeit there by Wednesday. Can you stand
on opposite sides of like Niagara Fallsand just like I'll drive up, I'll

(01:12:23):
throw it, Haley. I'll justI think that. I think at some
point I could just drive up tothe border and just like throw it.
Well, I'm sure you know umour border. You you can't actually walk
to it. So I think Icould walk to like right where um the
border station is, and you couldbe like, I'm just passing this pizza

(01:12:44):
over, and I'm like, I'mjust receiving this pieza we have. We'd
have to like file paperwork for it. Probably right, it's under fifty bucks.
So I think pizza. If there'sif there's one person in this podcast
nextwork, it would be most likelyto be a pizza mule, I think
think it is Josh Wiggler. Yeah, I just want I just want to
get you a pizza. That's whatI want to It's so sweet. I

(01:13:08):
think it could be fun. Ithink it'd be fun. Uh, there's
there's a couple of feedback items Iwant to make sure we hit on before
we start wrapping up. Thoughts onlunchables pizzas is from Amanda Nicole. Um.
I don't know how. I don'tknow if I've ever had the lunchables
pizza. Um. I. Iused to have them as a child because

(01:13:28):
I'd go grocer shopping with my dadand he just let me pick out things,
and obviously I wanted lunchable. Myfavorite lunchables were like the the meat
and cheese, yeah I'm familiar with. Yeah, I mean the what is
the lunchables pizza? It almost islike a soft large It's tougher than a
pizza bread, but like softer thana cracker, like tomato sauce in a

(01:13:53):
Ketrip packet. Yeah, and thenjust cheese and like flapperoni, so you
eat it cold. That's it.I think there was. Yeah, there
was discussion in a patron group,I think my Christians, and then brought
up you don't ever cook them,Like, no, who's going to cook
these? And you can cold?No, let's bring this to school and
assemble your pizza. Um, whatabout utensils and pizza? I don't usually

(01:14:14):
go for it. Um depends onthe type, right, Like, yeah,
it's a deep dish, like Ido think you're unless you're curry.
That's it's cold, you know.I think you're all hangs together when it's
cold. Um, I don't knowthat. But just just like I'm not
gonna I'm not gonna be angry ifyou take a fork and knife to your
pizza as long as yea whatever,whatever, I tend. Yeah, I

(01:14:36):
tend not to the kachapuri. Theway that you says you're supposed to eat
it is again, picture this canoeof pizza dough with topping is all nestled
inside, and they say the wayyou're supposed to be a tear slowly and
a jaws like man, or tearaway at the little bits of the boat.
Uh, maybe it's more piranha likethem. And then you dip the

(01:14:56):
bread into the stuff in the centerand eat it. I that's to be
a little bit difficult to do,so I just ended up attacking it with
a knife and fork. Although nowit is definitely able to be picked up
in cold it is able to bepicked up and eaten by hand. Um.
Robbie Freeman had asked, if youlive in New York City, is
it ever okay to order Domino's pizza? And I vote yes. Jessica Lisa

(01:15:20):
I Believe responded to that is ifyou are drunk, or if you're drunk
and it's like three am, thendefinitely yes. Sometimes chain pizza is just
it just want yes, it is. It is to get the genre of
pizza is chain pizza and sometimes Dominoeslike there. For me, there is

(01:15:42):
like this this sense memory of likeI want to I want to put my
brain back in college, and soI want Dominoes tonight. Interesting we thought
would shoot that down every single dayof the week. So I have to
either do it when she's gone orclandestinely like she's gone sleep and now it's
one am, and I'm like,okay, I'm going to secretly order a
dominant pizza. That happened about oncea year. I'm the same way,

(01:16:06):
like the Pizza Hut, supreme pizzas, pan pizzas, or to me,
like the a comfort food. Thefirst time I lived in La I would
there wasn't a pizza Hut near meand none that would deliver to me.
So I would drive like literally fortyminutes to get Pizza Hut because I really
enjoyed the pizza. I remember onetime I left it on the counter like
between slices, and I came backfor like a third slice and there was

(01:16:27):
just in my apartment a swarm ofants all over the pizza. Was so
upset. Yeah, what about antson pizza Haley? No, I'm okay.
Yeah, if it was a purposefultopic, I would try it.
Yeah, Like if it was likea wall hawk in pizza where they're like
incorporating a pizza sorry, you know, like a sauce of ants and stuff,

(01:16:50):
that could actually be pretty good.And so I would say, interesting
story, but it's actually not thatinteresting, But that won't stop me.
Is in college? Um so likeour our campus, Michigan State University.
Uh, they the dorms would notserve dinner on Sunday, the last meal
of them, not to confuse thelast meal of the day on Sundays,

(01:17:13):
So the dorms will be open forlike breakfast, lunch, and dinner Monday
through Saturday. Then Sundays will beopen for breakfast in lunch, dinners.
I don't know. On dinners youwere kind of on your own um,
and so lots of people would orderpizzas for dinner on Sundays or just like
Yo lates nice snack frid sizes.I was not a pizza person in college.
I was a sandwich but I discoveredthe joy of sandwiches and the variety

(01:17:35):
of sandwiches in college. That waskind of my go to UM, and
so I didn't really I'm I'm notdespite this podcast, I'm not the biggest
pizza person. It's never gonna bemy my first choice. But yeah,
you know, I think a lotof people just discover their their ability to
binge pizzas in college and that andI did not, unfortunately, Hayley,

(01:17:59):
where does pizza ring for you asfar as a go to food? UM?
Is it in the inner circle?Is it in the bar outer circle?
Is it somewhere in between? Yeah, I'd say it's probably inner circle.
When I don't when we don't feellike cooking dinner. You know,
pizzas just easy. You know,there's a couple of places in town where
I can go and get pizza bythe slice for a nice like cheap lunch,

(01:18:20):
like I can usually get a coupleof slices and a nice can of
Doctor Pepper for under five bucks,which is a real steel. Yeah.
Um, I just really like pizza. So I just I you know,
we probably eat pizza at least oncea week. Yeah, I probably eat
pizza at least once a week.Um. Everything, it's I'm trying to

(01:18:43):
think of the longest stretch of timeI've gone without eating pizza. Uh.
I feel like I've eaten more pizzaduring quarantine than i have in the past.
Yeah, probably in the past twoyears. Yeah, because there there
there's a stretch there where like myon Monday Mondays was half off large pizzas
at BJ's, which is like walkingdistance with me, and um, that

(01:19:04):
would be like my lunch for youknow, three or four days. And
it's a very easy delivery. Takeoutoption is pizza. And like, when
so much is hard, why notgo with something something that's easily doable.
I think that this was h Thisis like the last bit of feedback that
I definitely want to make sure wehit on from Amy LaRue in the eighties

(01:19:28):
Anchovies worth go to pizza topping thatwas detested today it is pineapple. What
will be the unpopular pizza topping ofthe future. Olives. No, people
are really into all of It's funnyyou say that, because there was there
was one like, like I said, my mom and I would always,
you know, we'd get a goodpizza after the movies, or we would

(01:19:49):
like order in Pizza Hut and wouldalways be the supreme pizza. And like
there was a one time, Ithink I was visiting home from college and
she was like, is there anythinglike what do you want to hear pizza?
I go, I'll take anything,you know, and I go,
actually, you know what, thetwo things I just don't get sliced tomatoes
for some reason, Like sliced tomatoeson a pizza not my things right,
tomato sauce and green olives or olivesin general. Like there's other two things

(01:20:12):
that I don't want. It's neverbeen it's never been an issue. We've
always gotten the supreme pizza and notthe supreme mizza. Doesn't come with those,
they're super suprema thing comes with olives. Um And it's like the one
time she asks, the one timeI actually have an answer for it is
the one time she like ignores whatI asked for and she gets a pizza
with tomatoes and olives on it.It's like it irritates. He's like,

(01:20:33):
well, I just figured you couldjust pick them off. I'm like,
why did you ask them? Sorry? But pizza olives get into the flavor
of the Yes they do, Yes, they leave their mark behind. I
like, I like olives solo.I have a jar of blue cheese stuffed
olives in my in my fridge.Um, but I on a pizza,

(01:20:53):
not an olive fam but that.But I think of like Pieapple was like
I want to say it came outfrom nowhere, although that while I was
reading earlier said it was gaming outin the sixties. But like, I
almost feel like the top thing ofthe future is going to be something that
some people introduce, something that afew people introduce, it goes haywire and
then like wild spreads like wildfire,and then it immediately has like a turning

(01:21:15):
against it, And I think,I just don't know what it's going to
be. I think cauliflower crust isgoing to be like a big point of
contention potent. Do you think somethingthat is like that, like an alteration
to like the basic agreed upon tenantsof pizza I think will be the big
fight I could see, I knowI could I could see it being honey.

(01:21:42):
It's something that's just starting to getthing pick up and I'm you know,
well, I'm sure I'll be correctedthis. It's something that I'm beginning
to hear about more and more recently. I think there's going to be potentially
a tipping point where where hot honeyis going to be uh there as an
option, and I think you're goingto have people who just like it's a
it hits on the salty sweet issue. I'm thinking something that's gonna be a

(01:22:02):
taste conflict. So I'm thinking likesomething's also going to be sweet like pineapple.
Um, I don't know if it'sgoing to be like It's interesting there's
some things you order your pizza,but then you're still kind of expected to
like, oh can I have theselittle packets of chili pepper and parmesan cheese
with with my order. It's like, I wonder if it's hot honey going
to be a order you know,it gets put on the order or is

(01:22:23):
it something that you add on yourselflater. But I'm gonna put my money
behind honey as as the next anchovypineapple evolution. People are going to be
against it. I don't agree withthat. There are laws, but yeah,
um, look, we just dida podcast on Reality TV network about
no television at all, the dream, the dream for all of us.

(01:22:46):
I think we just did like afull tangent podcast basically normally, this is
what we talk about for like thethirty minutes before we started for like we
did like we did, um,we did like pre podcast stuff as the
pod cast. Yeah, I thinkit was. I think this one well,
I would like to hear some feedback, um from listeners to see if

(01:23:06):
they did like this format of podcast, if um, if there's anything they
would want to hear from us,like a food subject or if you know
what you want us to stick tomore structure when we're doing these things.
I thought we followed an ice kindof throughline. We got to the points
we need to get to. That'sjust my personal opinion, ie, your
personal opinion. Three. I didbuy three pints of ice cream when I

(01:23:30):
went on my Kachapari trips, sowe do. I'll lobby for a ice
cream episode down the road, Iknow. I said I want to do
like a salad episode or a fastingepisode, but I've not touched any of
it. Um, I'll thank youguys with where I went after the show
because it's amazing. But yeah,no, this was this was fun.
I'm pizza out for a while.I'm looking forward to having um, something

(01:23:54):
like a simple piece of salmon fordinner. But yeah, I'm gonna have
water for dinner. Yeah. Solast night Ethan Ethan picked up some pulled
pork from the Italian Hall and NigerFalls they do they do at dinner every
week, so I think it waslike twelve bucks per person, or you

(01:24:15):
can get a family size for fortyand it should feed four people. So
we're like, great, we'll havepulled pork for dinner and we'll have it
for lunch the next day and we'llbe good. No, it was like,
honestly a full baking tray of pulledpork, an entire large takeout box
of cole slat six dinner rolls,and like all these potatoes. So like

(01:24:36):
we're set for lunch for a while. So I think what we're going to
do. So I had some lastnight and can have them for lunch and
then we're gonna freeze a bunch andthen in bags and then we can pull
it out if we want, um, like pulled pork with our eggs or
something like that, or on apasta or whatever. So pizza, yeah,

(01:24:56):
exactly, a pulled pork kizza.I love a pulled pork pizza.
So that's normally we talk about whatwe've eaten this week, but I think
I already have. Yeah. Yeah. The only thing I like made other
than that really was like I madesome banana muffins yesterday and I ate them
before we started recording, so theywere that sounds so good right now.
Yeah, I haven't eaten anything yet, and it's almost one o'clock in the

(01:25:19):
afternoon and I'm not hungry, that'sthe thing. Yeah, it's only nine
thirty here in uh In La,and I definitely am not. I'm staring.
I put together the the there's these. These are the pizzas that are
left, and I don't know ifI'm going to eat these or not.
I might put them back in thefridge or the freezers. Okay, well,

(01:25:40):
uh that's I mean. Next weekwe're gonna talk about TV. Oh
yeah, yeah, yeah, ohyeah, I forgot. I forgot that
we have discip on something. Yeah, we have decided on something. Uh,
next week, we're gonna we're gonnatalk about It's been on Netflix for
a little while and we've actually talkedabout it a little bit on on the
podcast in preview weeks. Salt,Fat, Acid, Heat, which is

(01:26:03):
based on the book from Samine KnowsRot that she she hosts this show as
well. It's four episodes on Netflixfocusing on these different components of food salt,
fat, acid, and heat.Um it is. It is a
combination food and travel show to acertain degree where each episode is gonna take

(01:26:26):
place in a different place. I'mlooking really really great show. It's been
in my queue for a while,It's never risen to the top, so
I'm looking forward to checking this out. Yeah. Uh, Emily and I
loved watching this and there were someuh some big like influences in like the
way we uh certainly in the waythat like Emily cooked after this, some

(01:26:47):
ingredients that we investigated. Uh.So I know she'll be back on the
podcast next week. She's gonna besuper stoked to talk about this show.
We talked about the pesto a fewweeks ago that uh, and we has
never made pesto the same after watchingSalt Acid Salt fat acid Heat. So
that'll be fun. And I thinkit's like a good This show is like

(01:27:08):
a good vehicle to both talk about, you know, like an entertaining television
product, but also really go deepon food. So I'm looking for it.
So I think it's gonna be fun. I always love going deep on
food and Josh Ya, So,where can people find you on the internet
if they so choose? Nowhere I'mhiding. I'm round Howard. I'm somewhere

(01:27:30):
you can find me. I'm onthe Twitter and not your Instagram right now?
Can you plug your patrol? JoshOh? Yeah, we're doing the
Male Patrol podcast over here on realityTV ra halp Ups. That's myself,
Jessica Leeson brooklyn Z. I've neverseen the Mole before. They have,
so it's a first watch for me, a rewatch for them. It is
spoiler free where three episodes deep sofar, and it's a blast. I'm

(01:27:55):
having a very good time. It'sabsolutely delightful. One of my favorite TV
shows from the early two thousands,and it's one of those things where I
remember, almost like perfect clarity,the things that happened in the first two
episodes, and I sat down towatched the third episode yesterday and I think
I'm in the middle of your podcastright now about the episode three Iconic TV.

(01:28:16):
Oh yeah, yeah, yeah,Peak Peak, Kate and um and
yeah, it's really great. Andand now I'm like, I don't remember
any I remember bits and pieces aboutwhat happens with the rest of the season,
but I'm looking forward to kind offollowing along with you guys. It's
been fun. I recommend it.That's been great. We've got, you
know, tons going on. OnPOSHO recaps, Mike and I are starting
season three of Law this coming week. Mike is also going to join Kevin

(01:28:40):
Mahadeo and I to another round ofSurvivor Marvel. Addition, we're doing Avenger
Civil War Survivors and that's pretty funto check all that out on post show
recaps. Also, there was aBabysitters Club podcast on Post show Recaps where
we've just the least Shannon gust andKurston McKinnon about the new Netflix adaptation.

(01:29:01):
Maybe seen the first episode of it. It was a light, very fine
and if the rest of the seasonis that good, then I bet it's
a very worthy binge, which whichthe which streaming platform is that on?
That's on Netflix? Okay, Um, I am I've got going on.
I am at Kurt Clark with twoseas on all of your major and most

(01:29:23):
of your minor platforms. Um,I really got nothing going on other than
this right now. So pizza justrecovering from Pizza Coma. Yeah. People,
yeah, people could do wellness checkson me every few hours. I'm
still I'm still be metabolizing, uhlife and everything. That'd be great.
Hey, wait, what do youhave going on a whole lot? Just

(01:29:45):
hanging out living the dream? Amyand I are still talking about um see
Bachelor Greatest seasons of all time.Um, we will be talking about Labor
of Love. I believe the finalewas this week. Is that right,
Kurt? Yeah? It was.Have to watch last week's episode and this
week's episode. Um, no spoilers, don't spoil me on labor Um.

(01:30:10):
I joined Batt Lagori and Brian Scallythis week to talk about the challenge over
the Dom and Colin podcasts. Um. You can follow me on Twitter and
Instagram at each Strong Underscore. Youcan check out my block Strong Fix That
Cia and UM. Thursday, Ijoined Twitch. I haven't done anything you
did. I saw that you followedme on Twitch. I think I'll have
the vollu um. I think myuser name is Haley Strong. I don't

(01:30:32):
know how to use it or whatto do with it yet. I'm thinking
about making like doing some like cookingor something on there, like drink making
whatever, just kind of uh,something like that. So we'll see if
that. Yeah, Strong drink forsure, two ounces every time, babe.
Um. But yeah, so we'llsee if I end up doing anything

(01:30:53):
over there or let me know ifthere's anything you want me to do.
I don't know anyway. Um,you know, pack your pack your pizza
box and get out of here.We'll talk to you later. M hmm