July 9, 2025 • 37 mins
We're back from the long weekend with hot snakes & hotter takes. CB's back from a long jaunt in Baja and Kip slept like a rock (when the dog would not).
Thanks to our Holidaze Sponsors NOBO Dispensary & Meraki Cannabis. A wide array of products to celebrate 7/10, pick up your favorites at NOBO.
Become a supporter of this podcast: https://www.spreaker.com/podcast/stoned-appetit--3077842/support.
Thanks to our Holidaze Sponsors NOBO Dispensary & Meraki Cannabis. A wide array of products to celebrate 7/10, pick up your favorites at NOBO.
- Baja Hotel & Dining Scene
- Travel Woes and Extra days off work
- Dog Drama & Adoption Update (Shoutout to Up Pup & Away)
- Same Faces, New Places Teaser
- Air Fryer Revolution
- Reheated Leftover Pantheon
- Breckenridge Preview
- Big Eat Preview
Become a supporter of this podcast: https://www.spreaker.com/podcast/stoned-appetit--3077842/support.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:10):
The suppression of the use of marijuana and the pose
is looking behind it?
Speaker 2 (00:15):
Are the most important jobs is talking ninety day the
records on marijuana and the Washington Office and Arconic Division actually.
Speaker 1 (00:24):
Build a small former like this today they built pattern.
Speaker 2 (00:28):
Welcome, ladies and gentlemen, Coloradians and everyone that's mort enough
to listen from the outside. One of the most amazing
plants we've ever discovered. The pott talking, the trippers, the
glass offers, the hip wooks, all gathered in secrecy and
flying eye as a country. Welcome back, ladies and gentlemen
(00:55):
to another week of stolen. The petite with your horse says,
always says, to meet Kick and across the digital information
super highway that has been commingdeered by politics, we have CBCB.
How you fight do the noise? How's life coming off?
Speaker 1 (01:10):
Vaca being Veninos? I'm doing spectacular.
Speaker 3 (01:15):
There is like you know, I mean, as a kid,
we never visited Mexico and I don't understand why, but
there is never not a good reason to not go
to Mexico.
Speaker 2 (01:29):
Yeah, I mean, you go to Mexico City. Right now,
I'm pretty sure they're about as excited about having the
Americans as the Americans are having, you know, Hispanic effects
in the community, so that may be a different cut
of the rug.
Speaker 1 (01:42):
But well, you ever, have you ever had a bad
time in Mexico?
Speaker 2 (01:46):
I am not, but I mean now if ever is
the time where the Mexicans are actually pretty fed up
with the Americans primarily, And so that was what's funny.
But at the same time, I can't wait to hear
about this because your trip looked like a banker. You
went to a little bit of an unsuspecting place, a
place where you know, the eagles hang out, where the
(02:08):
dude wish she was, things of that nature, and we
got a great episode. We're going to talk about the
fourth of July weekend Grill until Beach Sash, all of
the agave spirits that Chris put down. We'll get his
recommendations for restaurants for those that may be traveling or
looking for new locations. We're going to be on Tourist
Report for a hot minute, and then we'll finish up
(02:28):
this week with a little bit of what we have
on the docket this coming weekend to beat the heat
as well as there's a scuttle but in the community
that we will tease we have some guests coming down
the pike in the coming weeks, and so we'll talk
about all that more. But today's episode. As you listen
to this, it is seven to ten, the official holidays
(02:49):
of the Wizard Beards, the next Sleeves, the folks that
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All right, Ceb, what drugs did you find down to
Mexico with now that you're back? Was it easy? You know?
Speaker 3 (04:56):
Because I was out of my fat grams. I was
unable to take that. That's my dad. I should have
connected with you pre flight, that's.
Speaker 2 (05:06):
I mean, then giving them away. I'm so sorry. That's
on me. I got to be a better friend.
Speaker 1 (05:10):
Yeah for you word, but no, I took down a
little uh medicine, a little mushy capsules.
Speaker 2 (05:19):
There, he goes. I mean we talked about it when
you went down for your mother, your grandmother's ninety eighth
birthday or whatever. There is no better way to enjoy
toasting the sand like Kitty Chesney or Alan Jackson. Those
cunts don't know shit. The best way to enjoy toasting
the sand is not with an ice cold beer. Well,
it is delicious. The one a is the bushy capsule.
Speaker 1 (05:39):
I tell you what.
Speaker 3 (05:40):
Though, there's a song that has that Garth Brooks writer
about give me two pina coladas. I haven't had a
peanut colada in ages, and I saw it at the
pool bar and I was.
Speaker 1 (05:53):
Like Jesus Christ. I gotta have one of these, dude.
Those things are so goddamn good, Like I don't know,
I mean, I would drink those all day.
Speaker 3 (06:04):
It's like a goddamn smoothie. And they put a little
cherry in there and then a charred piece of pineapple
on the rim.
Speaker 1 (06:11):
I mean, fuck me, that was heaven.
Speaker 2 (06:13):
So was it all tourists? Were you hanging out or
did you kind of get your fingers dirty or with
your hands like or was it resort status? Let me backtrack,
So do backtrack a little bit.
Speaker 3 (06:24):
Basically, like you fly into the Cabo airport and then
we had rented a car and you know, granted.
Speaker 1 (06:30):
We had thirteen people with us reunion.
Speaker 3 (06:34):
Yeah, so we rented, we rented a car and then
we had to shuttle and it's about like an hour
and forty five minute drive north, and so we drove
to this town and it's called Toto Santos. So that's
like California, sir, Like baha, you know how they don't know.
Speaker 2 (06:54):
That that little jaunt, that little the penis.
Speaker 3 (06:59):
Yes, and like so you know, Cabo is kind of
in the they have like the golf they're on the
goal side. This is on the Pacific side. But like
basically the town of Toto Santos is very small. But
then we drove through that town about probably like once
we got through the town, we were on a dirt
(07:21):
road for like maybe five ten miles and then you
turned in and we stayed at this place called Villa
Santa Cruz. And so basically, like these two families from
the US had visited the area and fell in love
with it. They started building this property up. And it's
really small. It's not like it's not like your big
(07:43):
time resorts you're gonna find in Cabo, this one. I mean,
I would say max. The amount of guests I saw
there like maybe twenty. So it's very small. And they
have like they have kind of like a like a
house area where they have like little different lodges that
you can stay in, and then they also have beach
(08:03):
bungalows like.
Speaker 1 (08:05):
Tenths that are nice.
Speaker 3 (08:08):
But anyways, yeah, so it was awesome, and like the
the resort, if you want to call it that, I
would say, like boutique hotel, I guess, yeah, But they
have like they have like farming on the side, so
like you walk through the property, there's all these walkways
and they literally like the restaurants on the property use
(08:28):
the farming. Like I mean we're talking you know, everything
from greens, vegetables, like just any kind of any kind
of vegetable you can think of. They're farming it. And
they have a bunch of agave plants out there. We've
got like a batchu ball court, which is fucking great.
(08:50):
But no, they it's really cool. They have a couple
of restaurants on the property and they're banging. I mean
like a lot of a lot of fresh like almost
like shashimi, like crudo, like yellowtail, just everything, and then
the tacos are great. The resort was awesome, but the beach,
(09:11):
you know, it was crazy because it's a big surfing community.
And that's how like Wayne shout out to him. He
was an old surfer and so like they used to
travel down there to go surfing.
Speaker 1 (09:25):
So like when you go out to the beach, dude, these.
Speaker 3 (09:27):
Waves are massive, Like you weren't really swimming in it
unless you knew what you were doing in surfing. But
like yeah, like you're getting the whales that will come
up during well season and all that jazz, but just
a really fantastic time. And we went into Toto Santos
one day for an afternoon. That's where that picture of
(09:50):
that just fantastic menu painted on the brick wall. You
know that that was so goddamn good, just the al
pastor taco. When you you see them with the pineapple
on top and they're just sitting there and somebody's taking
care of everything.
Speaker 1 (10:05):
It's so you know it's gonna be good.
Speaker 2 (10:07):
I mean, you knew it from the start with just
the Hey, these MENI prices don't change. We fucking painted
them on the wall. And it's not like we're making
menus like come up to the queue and get your food.
But at the same time, combaed with that and just
the intimate setting, it sounds like it's a wonderful experience
and like you have to try to find it. It's
not one of those, oh the best resorts of Cabo.
(10:33):
It's not gonna pop up. It's it's like it's kind
of kind of reminds you almost as like a Drengo
like or maybe a Mora ou ray or or ray,
where it's like you don't just show up here accidentally,
like you're intently coming to this boutique hotel, this quaint
little town where.
Speaker 3 (10:48):
It's like a honeymoon spot. Like people there are a
couple of people on their honeyet.
Speaker 2 (10:52):
So nobody on the staff was like slinging anything. Oh
not that kind of crown. Damn it. Sorry for you.
Speaker 3 (11:00):
This is top notch, but like usually it's one of
those places where like it's perfect for a long weekend,
you know, like three to four days max, because you
really are like there and which is nice. There wasn't
a TV on the property, which was nice. We try
to get in and watch the US Mexico game in town,
(11:21):
but we missed it. But yeah, there wasn't there. Yeah,
there wasn't a TV on the property, and it was
just nice, like you were cut off. So it was
nice relaxation and like four days is probably good.
Speaker 2 (11:36):
You know. Well, let me ask you a question. You
left on a wonky time period because Friday was the fourth,
so everybody was kind of playing with the houses money
on Thursday, Like it's kind of like that week in
between Christmas and New Year's where nobody's doing dick. That's
pretty much what this Thursday was. But you went Friday
(11:57):
to Tuesday. How was that Foma, And how was the
travel back like where you're starting to get like cell
service and getting a bunch of fucking work emails because
my anxiety would have been peaking. I didn't even eat
meat Monday because I felt bad for how I was
a bag of shit all weekend. How was it coming
back to the real world on Wednesday and then getting
delayed and having the train stuck on the tracks? Oh?
Speaker 1 (12:20):
Fuck that.
Speaker 3 (12:21):
Before I dive into that, though, I do want to
say the best decision I made all weekend was when
we were at that taco store I ordered before we left.
I ordered a torta. I just asked them what their
favorite one was and to make it for me. And
so I had to pocket torta with me the rest
of the day. And I cannot stress to you enough
how clutch a pocket torta was because we didn't get
(12:43):
back to the resort until like seven thirty, and everybody's like, oh,
I'm fucking starving, and I was just like, oh, here's
a two. So anyway, shout out to the pocket torta.
Speaker 2 (12:55):
And it sounds also it's better than pocket tots or
the pocket dog a pocket it torta has a little
bit more of a fighter's punch, you know, a little
more flavor. Oh great call, great call. That's why you're
a professional.
Speaker 3 (13:09):
And we did go out to one restaurant and it
was called jazz A Mango. If you look it up
on Instagram, you'll you'll get the rundown. It's awesome, but
it's by this chef, Javier Placina, and he's a Michelin
star chef. But he's like a big promoter of the
like Baja area, which I gotta say, I would love
(13:32):
to go up like further to California in that Baja
region because a lot of shit it's not only happening
with food, but with wine. But this guy was supposed
to be like one of the pre eminent like chefs
who's really done a lot to elevate that region.
Speaker 1 (13:49):
Nice, but check out check out that Instagram.
Speaker 2 (13:52):
This what's that social handle for those that are maybe
curious looking for a honeymeone locations or along getaway with
authentic and fine dining cuisine.
Speaker 3 (14:00):
So the I would say, I think, like the hotel
one is Villa Santa Cruz, but this restaurant is the
Instagram handle is just Jazza.
Speaker 1 (14:12):
Like ja Z a and then mango. Okay, look, if
you look up that you'll know where the area is.
Speaker 3 (14:20):
But yeah, that was killer. But back to the travel thing.
So traveling on the fourth is great. I've never gotten
through airport security that fast.
Speaker 1 (14:30):
In my life.
Speaker 2 (14:31):
It's like fine on Christmas.
Speaker 1 (14:33):
Oh yeah, it's great.
Speaker 3 (14:34):
And you know, had the no shoes fetish been lost,
I would have gotten.
Speaker 1 (14:39):
Through even faster. Now we don't have our shoes.
Speaker 3 (14:42):
Yeah, but okay, so you know, typically I do like
to return from trips on like a Sunday. Even then,
you know, going to work on a Monday is kind
of tough, but like Mondays are kind of like easing
back into it. But if you hit the work we midweek,
there's shit you got to catch up on from the
(15:04):
press two days.
Speaker 2 (15:05):
Oh I cannot imagine. I cannot fucking imagine.
Speaker 1 (15:08):
You know what I'm saying, Like, it's tough.
Speaker 3 (15:10):
And then also you got to you gotta remember the
fact that you probably don't have food in the house
and stuff, so you got to hit at the grocery store.
It was awful, But not to mention yesterday got home.
Travel day wasn't that bad until we got here and
fuck me, man, RTD, Like, if you have a train
that runs to the airport, people need to be able
(15:31):
to count on that fucking train. And it's just I
don't know yesterday, so we're walking.
Speaker 2 (15:37):
Out of your ass and like I just got to
get to a bathroom or was this one an issue?
Like I'm just so tired, I just want to be home,
and now I'm stuck on a ninety degree trade in
the middle of bumfuck Aurora.
Speaker 3 (15:49):
It's just one of those things where like, I mean,
I'm a gee bastard, but I don't want to spend
sixty dollars on an uber to get home, Like that's
just not fun when you can take the train. And
at the time we came in, you know, give or
take you may save a few minutes, but we were
getting in around like five, so you know you got
(16:11):
traffic to deal with. But I mean, at the same time, dude,
I should be able to count on a forty five
minute train ride. So anyways, I guess one of the
signals was down, so they were stopping the trains at
Central Park Park and Ride and then you could transfer
to a bus. Get the fuck out of here, dude,
put RTD. Dudes like they had for a full year
(16:32):
out there working the signals figure it out.
Speaker 2 (16:36):
I mean we have waited so our RTD, our public
transit system. I love it for the G line that
goes Arvada Wheat Ridge to downtown, but it's a very
direct route for stops twenty eight minutes. It's a clusterfuck.
And when you see how much money the city official
that runs RTD gets paid, it'll drive you. It'll drive
(16:57):
you fucking crazy. It's as dub as Governor Polist's footpath.
How like our government spending. Look, I am very socially
liberal concerned. I'm not I didn't even think of myself
as a concern fiscally conservative. But how we have pissed
away so much money on things like public transit in
America and the wasteful spending of like this administration, it's baffling.
(17:22):
We can't have one fucking like rail line or a
safety like situation like we have to have fucking private
comps patrol like it's Our RTD is baffling, terrible. We
have wasted billions trying to fix our public transit to
no avail. And then Mike Johnson's like, what if we
have a media in the middle of Colfax, Like it
(17:42):
drives me up the fucking wall. We just throw money
at a problem and none of it fucking works. It
drives me crazy.
Speaker 3 (17:49):
Yeah, I really need to start getting involved and going
to some of these community meetings or whatever. But yeah,
I mean, I just think you should really be If
there's one line that needs to be up and running
all all the time, it has to be something to
the fucking airport. Like can you imagine coming in from
out of town and this, like maybe you're coming in
for a work thing, a conference or whatever, and just like, oh,
(18:11):
I hear they have a train that takes you downtown
and then you get on it like uh, sorry, you
can hop on the bus now, Like fuck that, dude.
Speaker 2 (18:20):
I mean, it's bad. It drives me crazy. I mean
now I've become one of those people that will just
drive and park. If it's the long weekend, Jont, like
you're speaking about, you might as well just stay on
the grounds. Fucking Tommy Lee, who just opened a brand
new restaurant there. He was saying today or as we're
recording this, that every time the garage says it's full,
(18:41):
it's never actually fucking full. It's just like a precautionary fool.
It's like we operate on such poor efficiency in every aspect.
But it's like I'm trying to cut out all middleman
now because my time is worth some sort of dollar,
and sitting in fucking broken down train, I know, I'm
(19:03):
just getting the fucking express lane. I drive my happy
ass to the airport.
Speaker 1 (19:07):
My time's not worth much, but it's worth more than that.
Speaker 3 (19:10):
And the thing is though, that like I'm not parking
like on the weekend Johnson. You know you park. You
aren't going to park under covered parking, but you park
in that closer lot. Not out of the Quali world
or whatever, but that parking. I saw the price increased.
I think it went up like two to four dollars.
Speaker 2 (19:30):
I believe it. I don't travel nearly enough, at least
not this time of year. It's the busy season. But yeah,
you walked right back into a hornet's nest. I mean,
coming off a five day vacation and having to throw
it right into fourth year. That's a tough go of it.
Speaker 3 (19:43):
And really just pound in a gab, just drinking mescal
as far as the eye can see. I mean, the
pool bar, the pool bar hated to see me coming
at noon when it opened.
Speaker 2 (19:56):
Was it unlimited beverages for guests?
Speaker 1 (20:01):
I found about that.
Speaker 3 (20:02):
I found out about that the hard way when I
got the bill at the end, I was like, ooh,
we're talking like premium cocktails here where we like ease.
Speaker 2 (20:11):
So that's American price points in that regard.
Speaker 1 (20:14):
Oh yeah, Like the cocktails were like thirteen dollars.
Speaker 2 (20:18):
And you're just drinking them with their regard kind of.
Speaker 3 (20:22):
I mean that's I signed something at the end that said, hey,
I drank this many cocktails. But then you settle up
at the end and that's never I mean the house
winds there.
Speaker 2 (20:34):
Oh that's great. I mean you didn't miss shit. So
really the whole recap today was to hear how much
fun Mexico was. Give some tips to those that may
be looking for new locations. What was the temp? Like?
Was it a warm bomby? Did you get in the water?
Was it literally four surfers red flag double red flag
kind of vibe?
Speaker 1 (20:53):
I mean there were some big breaks.
Speaker 3 (20:55):
I got in the water a little bit, but not
like I didn't really swim in, and that's because no
babody else was really going out there. And I was like,
if I got out here by myself and get taken
out to see, it's gonna be a real downer. So
we stayed around the pool and they had one of
those like serenity pools or that's infinity Yeah, but they
called it the serenity pool, but like, so yeah, it
(21:18):
just you know what I mean, that's what they called it.
But yeah, it was an infinity pool and those things.
I don't know what it is about having the water
just be on the edge. It's so much better than
a pool that has like that lip.
Speaker 2 (21:33):
That's the difference, Like the lower class to middle class
is the above ground to just the cement one in
the back of your split level ranch house or whatever.
And then the upper class was the ones that had
like the rock garden that you could either like that
that separate the hot top from the pool with a
little bit of a waterfall. And then those that like
(21:54):
made it, you know, like their parents got out before
and Ron crashed. Those people had the infinity pools. You know,
maybe they were part of the tobacco lawsuits where we
come from.
Speaker 3 (22:06):
Yeah, but normally, like you see those infinity pools where
they're like high up somewhere, you know, and it just
flows over one side. This was like the pool was
just level, you know, and like the water is at
the same time, and it came over all the edges.
Speaker 2 (22:23):
It's impressive.
Speaker 1 (22:24):
It was dynamite.
Speaker 3 (22:25):
Like I don't know, I really just about it, but
it's really relaxing and soothing.
Speaker 2 (22:29):
You were like, I am out of my element, Donnie,
but at the same time, I'm thriving in it. Well.
Over the weekend, fish came over. It took over Boulder.
The crowd scene was interesting for always. I love seeing
the heady pins, the crunchy folks that are all about
the town. I didn't peruse the vlot this year or
hit the shows, but we tried to just relax this weekend.
(22:54):
We've got a gauntlet going on at work. We're pushing
towards the big eat. We are two weeks away, but
I probably ate about seventeen pounds of pork. Shout out
to Costco. You really.
Speaker 3 (23:08):
So, but you're skipping over a lot. First of all,
how the dogs do on stupid fireworks Day?
Speaker 2 (23:14):
Uh? Dude, we live in like white Trashville, where people
were setting off fireworks on the eighth of fucking July
Trasi Done was the real MVP this weekend, just double
dosing the new dog. Shout out to the foster group
called Up, Up and Away. You've seen us on social
media promoting dogs, you know, adopt, don't shop. But our
(23:35):
newest one was a three year old German Shepherd called Blue,
and Blue had an uh she knocked it out of
the park in terms of fourth of July. She's a
German Shepherd, so I didn't really know, but I knew that,
you know, she kind of like this steadfast in her personality,
and so I wasn't sure how that meant she would
respond to gunfire bombs going off next door, fucking mortars
(23:58):
getting shot in the sh She did great. Rocko, one
of our other dogs, not so hot. He's in fact,
still scared of going outside. He's just got a little
PTSD from darkness right now, which I feel like that
some JD vance would say. But at the same time,
(24:20):
he's like laying underneath my feet right now. And then
our third dog, Elf, who we also got from a foster,
who's a foster fail. She's so fucking deaf it didn't matter,
but we think we got the newest dog adopted so
we'll be back down to two dogs potentially by the
end of this week when I head out of town,
(24:42):
So that's gonna be kind of Yeah, we're pretty excited,
and again shout out. If y'all want to donate, foster,
or adopt, you can honestly find a litany of great
dogs that are deserved of a great home and places
like Petfinder. But if you want to help out and
get dogs out of tough situation, up Up and Away
(25:02):
website and social media page, they're doing great things out
of the Texas area, out of China, out of New
Mexico and Arizona, places where kill shelters are allowed, and
we just try to help out whenever we have a
few weeks to months where we can kind of help
harbor a dog, and then it is some in an
hour or two are very becoming in that regard. But
(25:24):
we think she's going to be adopted tomorrow. And I
don't even think it's a think. I think I think
the woman that is adopting this dog is picking her
up at like two point thirty tomorrow, So I'm pretty
certain it's about all hands on deck, all full forward.
But I mean outside of Rocco hating fireworks that it
was a very tranquil weekend at our place. Because this
(25:48):
weekend we're headed up to go eat dinner with Maddy
Vaulter James Beard Award winner twenty twenty four, who has
two restaurants out of Breckinridge, Red Radocado and Roots Stalk.
We're gonna go up there. We're gonna do some wholesome shit.
You know, I love to hike. We're gonna do some
hiking and relax maybe by the pool, escape one hundred
(26:12):
degree temperatures, and dine with Maddy. So it's gonna be
a great time just getting out of Dodge. And then
the gauntlet begins. Chris, we have weddings go ahead?
Speaker 1 (26:24):
Is this just you emo?
Speaker 2 (26:25):
Yeah, we're just getting out of Dodge. We're gonna go
have a nice little week and in the mountains. And
we could have timed it better because with one hundred
fucking degree weather as we saw the last two days.
I know you've been sitting back full size drinking pinacoladas.
We have been strup just trying to survive in this heat.
So getting up into the sixty five seventy degree weather
(26:48):
should be real nice lot.
Speaker 3 (26:50):
Yeah, my house was a sweat box yesterday when I returned.
But real quick though, before we move on to the
busy season, what was your best bite over the fourth?
Speaker 2 (27:01):
So I made a spicy peanut sauce that I mean,
I've been putting it on everything, and I feel like
the best bite from the weekend was after the original float,
you know, anyone coming through the leftover bite. A friend
of ours slow cooked and smoked pork shoulder and burnt ends,
(27:22):
and so he brought those over and they had obviously
been you know, seasoned and treated beautifully as a twenty
nine hour smoke. So the color in the bark was
real choice juicy on the inside on those bastards. But
we bagged them and tagged them for leftovers the following day,
and what I've been doing is chopping up some of
the burnt ins, mixing it with some of those longer
strings of the pork shoulder, and then I've been adding
(27:45):
spicy the Japanese barbecue sauce mixed with my spicy peanut
sauce that was originally tended for chicken wings, and putting
it on just a soft, cheap ass hamburger bun like
those old gas station barbecue sandwiches where they're kind of
soppy and they're dripped, not the backside. Integrity is still there,
but it's a dirty diver. You know, you're going to
get to know that real well. And I've just been
(28:08):
faced fucking the shit out of those leftovers. Crests. Jesus
fucking Christ.
Speaker 3 (28:12):
It's kind of like, you know how you used to
do those suicide colas. It's kind of it sounds like
that's what you're doing with the sauce game.
Speaker 2 (28:21):
I mean it was only two I full coke, diet Coke,
Dodor Pepper, Great Fanta or you know, fruit fruit topio.
If it was a coke machine sprite. You know, it's
like diet mister pim or what diet mellow Yellow. I
didn't do the full gamut, but I mean leftovers of
a barbecue really do hit harder. It's almost like Chinese food,
(28:43):
our pizza. I think we can when we do that
Pantheon of Conversations in football season again six weeks away,
we will have to discuss that because it is real
nice Clarket, possibly a pit I put it on the
podium for the best reheated food. I don't know what
do you put on yours.
Speaker 3 (29:04):
I don't know, because like I still I one thing
I know is not online is like pizza. Like I
don't know, maybe I'm off on the reheat pizza game,
but I mean, like, don't get me wrong, Like pizza
the next day is great, but I've never had I've
never like reheated a pizza and been like, oh, this
was as good as it was before. Whereas there's foods
(29:25):
like some cast rolls or like lasagna. Reheated Lasagnia is choice.
Speaker 2 (29:33):
Yeah, I feel like pizza you're doing it's kind of
like rice, Like if you don't know the proper stroke
or technique, then the whole meal is going to be
off putting from the start because r Yeah, but you
can also hit you know, a cast iron skllet. You
can throw that, you know that that pizza in there
and it coachs from the bottom, brings that integrity back.
(29:53):
I think you can crack a fucking egg on top
of that, and I mean that really turns it into
another gear. But at the same time, yeah, you can
also reheat rice by just doing the wet rag trick
when you drape it. You know, I feel like pizza's
got that same kind of situation where there's a delicate
dance to bring it back to life. But some folks
will sit here and argue with you until they're blue
in the face that fucking cold pizzas better than hot pizza.
(30:16):
And those people are psychopaths. Those are the people that
are on the Epstein list. By the way, while you
are at exist, yeah, while you're gone, that didn't happen.
Just a heads up, but that's it's a no fly
list for people that say cold pizza is better than
hot pizza.
Speaker 3 (30:34):
But okay, but like, if you have the option of reheating,
having reheated lasagna or reheated pizza, which.
Speaker 1 (30:41):
One are you going with.
Speaker 2 (30:44):
Me? Lasagna? But I'm apasta slut, you know, glory hole
agnalodi and I'm gripping that bitch with two hands.
Speaker 3 (30:51):
I think lasagna is going to be like almost one.
If we were to pull this on reheated leftovers, I
think lazagna might be at.
Speaker 2 (31:03):
Put it on social media right now, and then.
Speaker 3 (31:06):
I would say barbecue, because the one thing that's good
about barbecue is after it's coachs, you know, and then
it cools down like you can see the fat on
it and then so as soon as you like put
it in like a little hot skillet that that fat melts,
and then maybe you just like hit it with some
barbecue sauce and just stirre it around a little bit
and put it on a sandwich or just you know,
(31:28):
put it on a plate.
Speaker 1 (31:29):
Barbecue is up there, I would.
Speaker 3 (31:31):
I mean, like it's gonna be a toss up between
bar barbecue reheated and lasagna.
Speaker 2 (31:39):
All right, let's find out. I'm gonna leave this open
ended on the first pole or questionnaire, and then the
second one I will do pizza or lazagna, what like
in a pole where you just pick one or the other.
And then tomorrow afternoon we'll be like, if you don't
understand this fucking reference, you should tune in the podcast
where we debate dumb this fucking food conversations. Ever, but
(31:59):
I can, you know, like I'm on a burrito kick
right now and I'm wrapping everything in a fucking tortilla.
I would argue that a fucking leftover burrito. You know,
I could find a way to make that shit.
Speaker 3 (32:10):
Good burritos are good tacos. You can't reheat a taco.
Speaker 2 (32:14):
Really, no, you have to take the interns out.
Speaker 1 (32:17):
Yeah, you have to have new shells or something.
Speaker 2 (32:20):
A burritos in the same camp unless you go straight
into a hot pan and see that bitch to kind
of give it some of that texture back, because other
way otherwise it falls apart, Like like where if you
keep grocery bag.
Speaker 1 (32:30):
If you keep a littlemum foil on it or wrap
it and then oven.
Speaker 2 (32:35):
That's not a bad way. But oftentimes the middle of
that bitch doesn't ever get to where you want it
to go after it gets cold, like it'll be so
hard to cook the inside of that dynamite. But you're
not wrong, and it turns into a perfectly good burrito bowl.
And if you have chips, you can make that bitch
of natcha.
Speaker 3 (32:52):
And you know one thing versatile, I don't have an
air fryer, which I need to get. Maybe I'll check
out some deals going on right now.
Speaker 2 (32:59):
I think we can had a few of them if
you want to come grabble with hours.
Speaker 3 (33:02):
Okay, But like you know, one thing I have a
problem with is heating up fries that you buy like
frozen fries. Mine never turn out good. And maybe I
overcrowded the sheepan I don't know, but they never turn
out fucking good.
Speaker 2 (33:18):
I mean that's what the air fighter literally did, like
it brought that to life. And like cheese sticks that
maybe lost like their interior temperature on the drive home.
I'm looking at you, Sonic, like if you get a
large mozzarella stick order, which I think is eight or ten,
which speaking of, if you listen to this, I think
on Thursday you get a dollar forty nine for four
(33:41):
mozzarella sticks from Sonic. I just saw it online. I
don't know, but either way, those types of things like
a pizza roll or a bagel bite in an air
fryer has drastically changed the game. But it started with
they could bring back a soggy frye to life. That's
when I was like, all right, I'm fucking in Like
(34:03):
if a sue V could do that, Chris, I would
be fucking sticking my dick and I would play with
the sue V more often, you know, like it would
the juice would be worth the squeeze. I will pull
it down the air fryer to get the bear chicken
nuggets from Costco or Walmart or wherever you want to
get them and fry those puppies up and throw in
a rap I did it today. I'm swearing by the
(34:23):
air fryer. It's got to be the second most versatile
piece of equipment in a kitchen right now for the
at home cook slash stoner with Munchie.
Speaker 1 (34:34):
All right, we really went off the rails there.
Speaker 2 (34:37):
Yeah, well, that's welcome to this podcast, episode seven hundred
and eleven. At least we didn't talk about having sex
with any cartoon characters. I think that pretty much wraps
it up. We could talk about politics or sports, but
it's kind of the dead time of year where I'm exhausted.
I don't want to pick any fights, so we're not
gonna bother with any of that. The big eat is,
(34:58):
the big eat is coming up on July twenty fourth.
We're gonna get my boss, Kristin Row, the executive director
of the nonprofit ET Denver, on the podcast next week,
Chris to give a good proper I don't know, fucking
promo for that. And then after that we have a
(35:19):
string of Colorado based chefs and restaurant tours. We're gonna
play a game of same face, New Place because some
news has been breaking in town, not through online forums,
but more so in private conversations. We're hearing about our
chefs and new locations. We're hearing about restaurant tours and
(35:40):
new spots. We're hearing about restaurants moving spaces. But we
want to start with giving a shout out to our
friends over at the Easy Vegan Lex and Tay, guests
of the podcast have found their new brick and mortar.
They made a sign in a great cheeky video. While
you're out of town. They will be the first to
open their doors. But we're here, and rumblings of a
(36:01):
couple of cool ones from Aurora to Denver to Boulder. Uh, well,
we'll leave it at that because it's not our story
to tell. But we'll have those people on the podcast
in the coming weeks to tell their own truth. But yeah,
I think you Chris. I'm'm glad you're back from Mexico.
I'm gonna go enjoy myself in the mountains this weekend
(36:23):
with some seventy degree weather. Blue is on her way
out in all the positive ways. So that recaps my week.
Anything we missed on your end.
Speaker 3 (36:36):
Now that I can think of, got family coming into
town next week, first time to Colorado.
Speaker 1 (36:41):
They're gonna go nuts.
Speaker 2 (36:43):
No, I'm sure that's exactly the phrase I would use.
Just don't let them take the A line when they're
coming in from the airport. They'll lose the fucking shit.
But until next week, listeners, we appreciate y'all. We hope
everyone has a happy holidays. If you need products, I'll forget,
to grab yourself off of Fat Graham's pen. I'm a
rocky flower or some mighty Meltz or Glacier concentrate, and
(37:06):
don't forget. If you're looking for something specific, there's a
good chance at Nobo Dispensary, the newest one on the scene,
very kind of high brow products. I just shrunk my
vaight pen and I lost it. So what a great
way to get out of here, y'all. Go check out
Nobody Dispensary. Y'all until next week, Stay high, stay hungry.
Panut colata pina kalaas won any chance.
Speaker 1 (37:29):
Cheers, Cheers,
The suppression of the use of marijuana and the pose
is looking behind it?
Speaker 2 (00:15):
Are the most important jobs is talking ninety day the
records on marijuana and the Washington Office and Arconic Division actually.
Speaker 1 (00:24):
Build a small former like this today they built pattern.
Speaker 2 (00:28):
Welcome, ladies and gentlemen, Coloradians and everyone that's mort enough
to listen from the outside. One of the most amazing
plants we've ever discovered. The pott talking, the trippers, the
glass offers, the hip wooks, all gathered in secrecy and
flying eye as a country. Welcome back, ladies and gentlemen
(00:55):
to another week of stolen. The petite with your horse says,
always says, to meet Kick and across the digital information
super highway that has been commingdeered by politics, we have CBCB.
How you fight do the noise? How's life coming off?
Speaker 1 (01:10):
Vaca being Veninos? I'm doing spectacular.
Speaker 3 (01:15):
There is like you know, I mean, as a kid,
we never visited Mexico and I don't understand why, but
there is never not a good reason to not go
to Mexico.
Speaker 2 (01:29):
Yeah, I mean, you go to Mexico City. Right now,
I'm pretty sure they're about as excited about having the
Americans as the Americans are having, you know, Hispanic effects
in the community, so that may be a different cut
of the rug.
Speaker 1 (01:42):
But well, you ever, have you ever had a bad
time in Mexico?
Speaker 2 (01:46):
I am not, but I mean now if ever is
the time where the Mexicans are actually pretty fed up
with the Americans primarily, And so that was what's funny.
But at the same time, I can't wait to hear
about this because your trip looked like a banker. You
went to a little bit of an unsuspecting place, a
place where you know, the eagles hang out, where the
(02:08):
dude wish she was, things of that nature, and we
got a great episode. We're going to talk about the
fourth of July weekend Grill until Beach Sash, all of
the agave spirits that Chris put down. We'll get his
recommendations for restaurants for those that may be traveling or
looking for new locations. We're going to be on Tourist
Report for a hot minute, and then we'll finish up
(02:28):
this week with a little bit of what we have
on the docket this coming weekend to beat the heat
as well as there's a scuttle but in the community
that we will tease we have some guests coming down
the pike in the coming weeks, and so we'll talk
about all that more. But today's episode. As you listen
to this, it is seven to ten, the official holidays
(02:49):
of the Wizard Beards, the next Sleeves, the folks that
love to dab it up before they go to work.
It's the happiest of holidays for those that love concentrates.
Its oil Day seventy ten, and our friends over at
Nobo Dispensary are serving up wonderful fucking products for those
that are just trying to get a gram deep after
(03:11):
a hot day's work. They're right there at nine seventy
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downtown cap Hill, live or commute through that area, they're
a perfect little stop off, whether it's your lunch break
after work or on your way to work. They're open
nine to nine. They have a wide array, and as
someone that just hits vate pins and eats the fuck
(03:31):
ton of edibles, a casual flower puff here and there,
they've got it all at Chriss And for those that
are the heavy hitters trying to celebrate this afternoon and
this evening. As you listen to this podcast, they got
you covered too, Little Head, Big Next, Mouless products, Mighty
mounts under the new umbrella over there, and Rocky that
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(03:53):
what you may be looking for. Check out Nobo and
if you're looking for great flour, look no further than
our friends over it. You know, we talked about Edimal's
carts and dads. We would be remiss if we didn't
speak about the number one selling product on shelves in Colorado,
and that's a top shelf flower product. The CEO E
and T Reddit will tell you that no good weed
(04:16):
is being grown and sold in dispensaries in Colorado these days.
But I beg to differ, as do a lot of
writers and countosurs in the community. Muraki's got top shell
flower cartridges. What we mentioned, They got mighty melts under
the umbrella now, which means a new book of genetics
that they're just now cracking the seal on great things
(04:37):
coming out of the Muraki can't thoroughly fucking recommend. If
you trust us for good food, good wine, good conversation,
trust us on the good weed as well. Muraki's got
you covered and Nobo can help in any which way.
All right, Ceb, what drugs did you find down to
Mexico with now that you're back? Was it easy? You know?
Speaker 3 (04:56):
Because I was out of my fat grams. I was
unable to take that. That's my dad. I should have
connected with you pre flight, that's.
Speaker 2 (05:06):
I mean, then giving them away. I'm so sorry. That's
on me. I got to be a better friend.
Speaker 1 (05:10):
Yeah for you word, but no, I took down a
little uh medicine, a little mushy capsules.
Speaker 2 (05:19):
There, he goes. I mean we talked about it when
you went down for your mother, your grandmother's ninety eighth
birthday or whatever. There is no better way to enjoy
toasting the sand like Kitty Chesney or Alan Jackson. Those
cunts don't know shit. The best way to enjoy toasting
the sand is not with an ice cold beer. Well,
it is delicious. The one a is the bushy capsule.
Speaker 1 (05:39):
I tell you what.
Speaker 3 (05:40):
Though, there's a song that has that Garth Brooks writer
about give me two pina coladas. I haven't had a
peanut colada in ages, and I saw it at the
pool bar and I was.
Speaker 1 (05:53):
Like Jesus Christ. I gotta have one of these, dude.
Those things are so goddamn good, Like I don't know,
I mean, I would drink those all day.
Speaker 3 (06:04):
It's like a goddamn smoothie. And they put a little
cherry in there and then a charred piece of pineapple
on the rim.
Speaker 1 (06:11):
I mean, fuck me, that was heaven.
Speaker 2 (06:13):
So was it all tourists? Were you hanging out or
did you kind of get your fingers dirty or with
your hands like or was it resort status? Let me backtrack,
So do backtrack a little bit.
Speaker 3 (06:24):
Basically, like you fly into the Cabo airport and then
we had rented a car and you know, granted.
Speaker 1 (06:30):
We had thirteen people with us reunion.
Speaker 3 (06:34):
Yeah, so we rented, we rented a car and then
we had to shuttle and it's about like an hour
and forty five minute drive north, and so we drove
to this town and it's called Toto Santos. So that's
like California, sir, Like baha, you know how they don't know.
Speaker 2 (06:54):
That that little jaunt, that little the penis.
Speaker 3 (06:59):
Yes, and like so you know, Cabo is kind of
in the they have like the golf they're on the
goal side. This is on the Pacific side. But like
basically the town of Toto Santos is very small. But
then we drove through that town about probably like once
we got through the town, we were on a dirt
(07:21):
road for like maybe five ten miles and then you
turned in and we stayed at this place called Villa
Santa Cruz. And so basically, like these two families from
the US had visited the area and fell in love
with it. They started building this property up. And it's
really small. It's not like it's not like your big
(07:43):
time resorts you're gonna find in Cabo, this one. I mean,
I would say max. The amount of guests I saw
there like maybe twenty. So it's very small. And they
have like they have kind of like a like a
house area where they have like little different lodges that
you can stay in, and then they also have beach
(08:03):
bungalows like.
Speaker 1 (08:05):
Tenths that are nice.
Speaker 3 (08:08):
But anyways, yeah, so it was awesome, and like the
the resort, if you want to call it that, I
would say, like boutique hotel, I guess, yeah, But they
have like they have like farming on the side, so
like you walk through the property, there's all these walkways
and they literally like the restaurants on the property use
(08:28):
the farming. Like I mean we're talking you know, everything
from greens, vegetables, like just any kind of any kind
of vegetable you can think of. They're farming it. And
they have a bunch of agave plants out there. We've
got like a batchu ball court, which is fucking great.
(08:50):
But no, they it's really cool. They have a couple
of restaurants on the property and they're banging. I mean
like a lot of a lot of fresh like almost
like shashimi, like crudo, like yellowtail, just everything, and then
the tacos are great. The resort was awesome, but the beach,
(09:11):
you know, it was crazy because it's a big surfing community.
And that's how like Wayne shout out to him. He
was an old surfer and so like they used to
travel down there to go surfing.
Speaker 1 (09:25):
So like when you go out to the beach, dude, these.
Speaker 3 (09:27):
Waves are massive, Like you weren't really swimming in it
unless you knew what you were doing in surfing. But
like yeah, like you're getting the whales that will come
up during well season and all that jazz, but just
a really fantastic time. And we went into Toto Santos
one day for an afternoon. That's where that picture of
(09:50):
that just fantastic menu painted on the brick wall. You
know that that was so goddamn good, just the al
pastor taco. When you you see them with the pineapple
on top and they're just sitting there and somebody's taking
care of everything.
Speaker 1 (10:05):
It's so you know it's gonna be good.
Speaker 2 (10:07):
I mean, you knew it from the start with just
the Hey, these MENI prices don't change. We fucking painted
them on the wall. And it's not like we're making
menus like come up to the queue and get your food.
But at the same time, combaed with that and just
the intimate setting, it sounds like it's a wonderful experience
and like you have to try to find it. It's
not one of those, oh the best resorts of Cabo.
(10:33):
It's not gonna pop up. It's it's like it's kind
of kind of reminds you almost as like a Drengo
like or maybe a Mora ou ray or or ray,
where it's like you don't just show up here accidentally,
like you're intently coming to this boutique hotel, this quaint
little town where.
Speaker 3 (10:48):
It's like a honeymoon spot. Like people there are a
couple of people on their honeyet.
Speaker 2 (10:52):
So nobody on the staff was like slinging anything. Oh
not that kind of crown. Damn it. Sorry for you.
Speaker 3 (11:00):
This is top notch, but like usually it's one of
those places where like it's perfect for a long weekend,
you know, like three to four days max, because you
really are like there and which is nice. There wasn't
a TV on the property, which was nice. We try
to get in and watch the US Mexico game in town,
(11:21):
but we missed it. But yeah, there wasn't there. Yeah,
there wasn't a TV on the property, and it was
just nice, like you were cut off. So it was
nice relaxation and like four days is probably good.
Speaker 2 (11:36):
You know. Well, let me ask you a question. You
left on a wonky time period because Friday was the fourth,
so everybody was kind of playing with the houses money
on Thursday, Like it's kind of like that week in
between Christmas and New Year's where nobody's doing dick. That's
pretty much what this Thursday was. But you went Friday
(11:57):
to Tuesday. How was that Foma, And how was the
travel back like where you're starting to get like cell
service and getting a bunch of fucking work emails because
my anxiety would have been peaking. I didn't even eat
meat Monday because I felt bad for how I was
a bag of shit all weekend. How was it coming
back to the real world on Wednesday and then getting
delayed and having the train stuck on the tracks? Oh?
Speaker 1 (12:20):
Fuck that.
Speaker 3 (12:21):
Before I dive into that, though, I do want to
say the best decision I made all weekend was when
we were at that taco store I ordered before we left.
I ordered a torta. I just asked them what their
favorite one was and to make it for me. And
so I had to pocket torta with me the rest
of the day. And I cannot stress to you enough
how clutch a pocket torta was because we didn't get
(12:43):
back to the resort until like seven thirty, and everybody's like, oh,
I'm fucking starving, and I was just like, oh, here's
a two. So anyway, shout out to the pocket torta.
Speaker 2 (12:55):
And it sounds also it's better than pocket tots or
the pocket dog a pocket it torta has a little
bit more of a fighter's punch, you know, a little
more flavor. Oh great call, great call. That's why you're
a professional.
Speaker 3 (13:09):
And we did go out to one restaurant and it
was called jazz A Mango. If you look it up
on Instagram, you'll you'll get the rundown. It's awesome, but
it's by this chef, Javier Placina, and he's a Michelin
star chef. But he's like a big promoter of the
like Baja area, which I gotta say, I would love
(13:32):
to go up like further to California in that Baja
region because a lot of shit it's not only happening
with food, but with wine. But this guy was supposed
to be like one of the pre eminent like chefs
who's really done a lot to elevate that region.
Speaker 1 (13:49):
Nice, but check out check out that Instagram.
Speaker 2 (13:52):
This what's that social handle for those that are maybe
curious looking for a honeymeone locations or along getaway with
authentic and fine dining cuisine.
Speaker 3 (14:00):
So the I would say, I think, like the hotel
one is Villa Santa Cruz, but this restaurant is the
Instagram handle is just Jazza.
Speaker 1 (14:12):
Like ja Z a and then mango. Okay, look, if
you look up that you'll know where the area is.
Speaker 3 (14:20):
But yeah, that was killer. But back to the travel thing.
So traveling on the fourth is great. I've never gotten
through airport security that fast.
Speaker 1 (14:30):
In my life.
Speaker 2 (14:31):
It's like fine on Christmas.
Speaker 1 (14:33):
Oh yeah, it's great.
Speaker 3 (14:34):
And you know, had the no shoes fetish been lost,
I would have gotten.
Speaker 1 (14:39):
Through even faster. Now we don't have our shoes.
Speaker 3 (14:42):
Yeah, but okay, so you know, typically I do like
to return from trips on like a Sunday. Even then,
you know, going to work on a Monday is kind
of tough, but like Mondays are kind of like easing
back into it. But if you hit the work we midweek,
there's shit you got to catch up on from the
(15:04):
press two days.
Speaker 2 (15:05):
Oh I cannot imagine. I cannot fucking imagine.
Speaker 1 (15:08):
You know what I'm saying, Like, it's tough.
Speaker 3 (15:10):
And then also you got to you gotta remember the
fact that you probably don't have food in the house
and stuff, so you got to hit at the grocery store.
It was awful, But not to mention yesterday got home.
Travel day wasn't that bad until we got here and
fuck me, man, RTD, Like, if you have a train
that runs to the airport, people need to be able
(15:31):
to count on that fucking train. And it's just I
don't know yesterday, so we're walking.
Speaker 2 (15:37):
Out of your ass and like I just got to
get to a bathroom or was this one an issue?
Like I'm just so tired, I just want to be home,
and now I'm stuck on a ninety degree trade in
the middle of bumfuck Aurora.
Speaker 3 (15:49):
It's just one of those things where like, I mean,
I'm a gee bastard, but I don't want to spend
sixty dollars on an uber to get home, Like that's
just not fun when you can take the train. And
at the time we came in, you know, give or
take you may save a few minutes, but we were
getting in around like five, so you know you got
(16:11):
traffic to deal with. But I mean, at the same time, dude,
I should be able to count on a forty five
minute train ride. So anyways, I guess one of the
signals was down, so they were stopping the trains at
Central Park Park and Ride and then you could transfer
to a bus. Get the fuck out of here, dude,
put RTD. Dudes like they had for a full year
(16:32):
out there working the signals figure it out.
Speaker 2 (16:36):
I mean we have waited so our RTD, our public
transit system. I love it for the G line that
goes Arvada Wheat Ridge to downtown, but it's a very
direct route for stops twenty eight minutes. It's a clusterfuck.
And when you see how much money the city official
that runs RTD gets paid, it'll drive you. It'll drive
(16:57):
you fucking crazy. It's as dub as Governor Polist's footpath.
How like our government spending. Look, I am very socially
liberal concerned. I'm not I didn't even think of myself
as a concern fiscally conservative. But how we have pissed
away so much money on things like public transit in
America and the wasteful spending of like this administration, it's baffling.
(17:22):
We can't have one fucking like rail line or a
safety like situation like we have to have fucking private
comps patrol like it's Our RTD is baffling, terrible. We
have wasted billions trying to fix our public transit to
no avail. And then Mike Johnson's like, what if we
have a media in the middle of Colfax, Like it
(17:42):
drives me up the fucking wall. We just throw money
at a problem and none of it fucking works. It
drives me crazy.
Speaker 3 (17:49):
Yeah, I really need to start getting involved and going
to some of these community meetings or whatever. But yeah,
I mean, I just think you should really be If
there's one line that needs to be up and running
all all the time, it has to be something to
the fucking airport. Like can you imagine coming in from
out of town and this, like maybe you're coming in
for a work thing, a conference or whatever, and just like, oh,
(18:11):
I hear they have a train that takes you downtown
and then you get on it like uh, sorry, you
can hop on the bus now, Like fuck that, dude.
Speaker 2 (18:20):
I mean, it's bad. It drives me crazy. I mean
now I've become one of those people that will just
drive and park. If it's the long weekend, Jont, like
you're speaking about, you might as well just stay on
the grounds. Fucking Tommy Lee, who just opened a brand
new restaurant there. He was saying today or as we're
recording this, that every time the garage says it's full,
(18:41):
it's never actually fucking full. It's just like a precautionary fool.
It's like we operate on such poor efficiency in every aspect.
But it's like I'm trying to cut out all middleman
now because my time is worth some sort of dollar,
and sitting in fucking broken down train, I know, I'm
(19:03):
just getting the fucking express lane. I drive my happy
ass to the airport.
Speaker 1 (19:07):
My time's not worth much, but it's worth more than that.
Speaker 3 (19:10):
And the thing is though, that like I'm not parking
like on the weekend Johnson. You know you park. You
aren't going to park under covered parking, but you park
in that closer lot. Not out of the Quali world
or whatever, but that parking. I saw the price increased.
I think it went up like two to four dollars.
Speaker 2 (19:30):
I believe it. I don't travel nearly enough, at least
not this time of year. It's the busy season. But yeah,
you walked right back into a hornet's nest. I mean,
coming off a five day vacation and having to throw
it right into fourth year. That's a tough go of it.
Speaker 3 (19:43):
And really just pound in a gab, just drinking mescal
as far as the eye can see. I mean, the
pool bar, the pool bar hated to see me coming
at noon when it opened.
Speaker 2 (19:56):
Was it unlimited beverages for guests?
Speaker 1 (20:01):
I found about that.
Speaker 3 (20:02):
I found out about that the hard way when I
got the bill at the end, I was like, ooh,
we're talking like premium cocktails here where we like ease.
Speaker 2 (20:11):
So that's American price points in that regard.
Speaker 1 (20:14):
Oh yeah, Like the cocktails were like thirteen dollars.
Speaker 2 (20:18):
And you're just drinking them with their regard kind of.
Speaker 3 (20:22):
I mean that's I signed something at the end that said, hey,
I drank this many cocktails. But then you settle up
at the end and that's never I mean the house
winds there.
Speaker 2 (20:34):
Oh that's great. I mean you didn't miss shit. So
really the whole recap today was to hear how much
fun Mexico was. Give some tips to those that may
be looking for new locations. What was the temp? Like?
Was it a warm bomby? Did you get in the water?
Was it literally four surfers red flag double red flag
kind of vibe?
Speaker 1 (20:53):
I mean there were some big breaks.
Speaker 3 (20:55):
I got in the water a little bit, but not
like I didn't really swim in, and that's because no
babody else was really going out there. And I was like,
if I got out here by myself and get taken
out to see, it's gonna be a real downer. So
we stayed around the pool and they had one of
those like serenity pools or that's infinity Yeah, but they
called it the serenity pool, but like, so yeah, it
(21:18):
just you know what I mean, that's what they called it.
But yeah, it was an infinity pool and those things.
I don't know what it is about having the water
just be on the edge. It's so much better than
a pool that has like that lip.
Speaker 2 (21:33):
That's the difference, Like the lower class to middle class
is the above ground to just the cement one in
the back of your split level ranch house or whatever.
And then the upper class was the ones that had
like the rock garden that you could either like that
that separate the hot top from the pool with a
little bit of a waterfall. And then those that like
(21:54):
made it, you know, like their parents got out before
and Ron crashed. Those people had the infinity pools. You know,
maybe they were part of the tobacco lawsuits where we
come from.
Speaker 3 (22:06):
Yeah, but normally, like you see those infinity pools where
they're like high up somewhere, you know, and it just
flows over one side. This was like the pool was
just level, you know, and like the water is at
the same time, and it came over all the edges.
Speaker 2 (22:23):
It's impressive.
Speaker 1 (22:24):
It was dynamite.
Speaker 3 (22:25):
Like I don't know, I really just about it, but
it's really relaxing and soothing.
Speaker 2 (22:29):
You were like, I am out of my element, Donnie,
but at the same time, I'm thriving in it. Well.
Over the weekend, fish came over. It took over Boulder.
The crowd scene was interesting for always. I love seeing
the heady pins, the crunchy folks that are all about
the town. I didn't peruse the vlot this year or
hit the shows, but we tried to just relax this weekend.
(22:54):
We've got a gauntlet going on at work. We're pushing
towards the big eat. We are two weeks away, but
I probably ate about seventeen pounds of pork. Shout out
to Costco. You really.
Speaker 3 (23:08):
So, but you're skipping over a lot. First of all,
how the dogs do on stupid fireworks Day?
Speaker 2 (23:14):
Uh? Dude, we live in like white Trashville, where people
were setting off fireworks on the eighth of fucking July
Trasi Done was the real MVP this weekend, just double
dosing the new dog. Shout out to the foster group
called Up, Up and Away. You've seen us on social
media promoting dogs, you know, adopt, don't shop. But our
(23:35):
newest one was a three year old German Shepherd called Blue,
and Blue had an uh she knocked it out of
the park in terms of fourth of July. She's a
German Shepherd, so I didn't really know, but I knew that,
you know, she kind of like this steadfast in her personality,
and so I wasn't sure how that meant she would
respond to gunfire bombs going off next door, fucking mortars
(23:58):
getting shot in the sh She did great. Rocko, one
of our other dogs, not so hot. He's in fact,
still scared of going outside. He's just got a little
PTSD from darkness right now, which I feel like that
some JD vance would say. But at the same time,
(24:20):
he's like laying underneath my feet right now. And then
our third dog, Elf, who we also got from a foster,
who's a foster fail. She's so fucking deaf it didn't matter,
but we think we got the newest dog adopted so
we'll be back down to two dogs potentially by the
end of this week when I head out of town,
(24:42):
So that's gonna be kind of Yeah, we're pretty excited,
and again shout out. If y'all want to donate, foster,
or adopt, you can honestly find a litany of great
dogs that are deserved of a great home and places
like Petfinder. But if you want to help out and
get dogs out of tough situation, up Up and Away
(25:02):
website and social media page, they're doing great things out
of the Texas area, out of China, out of New
Mexico and Arizona, places where kill shelters are allowed, and
we just try to help out whenever we have a
few weeks to months where we can kind of help
harbor a dog, and then it is some in an
hour or two are very becoming in that regard. But
(25:24):
we think she's going to be adopted tomorrow. And I
don't even think it's a think. I think I think
the woman that is adopting this dog is picking her
up at like two point thirty tomorrow, So I'm pretty
certain it's about all hands on deck, all full forward.
But I mean outside of Rocco hating fireworks that it
was a very tranquil weekend at our place. Because this
(25:48):
weekend we're headed up to go eat dinner with Maddy
Vaulter James Beard Award winner twenty twenty four, who has
two restaurants out of Breckinridge, Red Radocado and Roots Stalk.
We're gonna go up there. We're gonna do some wholesome shit.
You know, I love to hike. We're gonna do some
hiking and relax maybe by the pool, escape one hundred
(26:12):
degree temperatures, and dine with Maddy. So it's gonna be
a great time just getting out of Dodge. And then
the gauntlet begins. Chris, we have weddings go ahead?
Speaker 1 (26:24):
Is this just you emo?
Speaker 2 (26:25):
Yeah, we're just getting out of Dodge. We're gonna go
have a nice little week and in the mountains. And
we could have timed it better because with one hundred
fucking degree weather as we saw the last two days.
I know you've been sitting back full size drinking pinacoladas.
We have been strup just trying to survive in this heat.
So getting up into the sixty five seventy degree weather
(26:48):
should be real nice lot.
Speaker 3 (26:50):
Yeah, my house was a sweat box yesterday when I returned.
But real quick though, before we move on to the
busy season, what was your best bite over the fourth?
Speaker 2 (27:01):
So I made a spicy peanut sauce that I mean,
I've been putting it on everything, and I feel like
the best bite from the weekend was after the original float,
you know, anyone coming through the leftover bite. A friend
of ours slow cooked and smoked pork shoulder and burnt ends,
(27:22):
and so he brought those over and they had obviously
been you know, seasoned and treated beautifully as a twenty
nine hour smoke. So the color in the bark was
real choice juicy on the inside on those bastards. But
we bagged them and tagged them for leftovers the following day,
and what I've been doing is chopping up some of
the burnt ins, mixing it with some of those longer
strings of the pork shoulder, and then I've been adding
(27:45):
spicy the Japanese barbecue sauce mixed with my spicy peanut
sauce that was originally tended for chicken wings, and putting
it on just a soft, cheap ass hamburger bun like
those old gas station barbecue sandwiches where they're kind of
soppy and they're dripped, not the backside. Integrity is still there,
but it's a dirty diver. You know, you're going to
get to know that real well. And I've just been
(28:08):
faced fucking the shit out of those leftovers. Crests. Jesus
fucking Christ.
Speaker 3 (28:12):
It's kind of like, you know how you used to
do those suicide colas. It's kind of it sounds like
that's what you're doing with the sauce game.
Speaker 2 (28:21):
I mean it was only two I full coke, diet Coke,
Dodor Pepper, Great Fanta or you know, fruit fruit topio.
If it was a coke machine sprite. You know, it's
like diet mister pim or what diet mellow Yellow. I
didn't do the full gamut, but I mean leftovers of
a barbecue really do hit harder. It's almost like Chinese food,
(28:43):
our pizza. I think we can when we do that
Pantheon of Conversations in football season again six weeks away,
we will have to discuss that because it is real
nice Clarket, possibly a pit I put it on the
podium for the best reheated food. I don't know what
do you put on yours.
Speaker 3 (29:04):
I don't know, because like I still I one thing
I know is not online is like pizza. Like I
don't know, maybe I'm off on the reheat pizza game,
but I mean, like, don't get me wrong, Like pizza
the next day is great, but I've never had I've
never like reheated a pizza and been like, oh, this
was as good as it was before. Whereas there's foods
(29:25):
like some cast rolls or like lasagna. Reheated Lasagnia is choice.
Speaker 2 (29:33):
Yeah, I feel like pizza you're doing it's kind of
like rice, Like if you don't know the proper stroke
or technique, then the whole meal is going to be
off putting from the start because r Yeah, but you
can also hit you know, a cast iron skllet. You
can throw that, you know that that pizza in there
and it coachs from the bottom, brings that integrity back.
(29:53):
I think you can crack a fucking egg on top
of that, and I mean that really turns it into
another gear. But at the same time, yeah, you can
also reheat rice by just doing the wet rag trick
when you drape it. You know, I feel like pizza's
got that same kind of situation where there's a delicate
dance to bring it back to life. But some folks
will sit here and argue with you until they're blue
in the face that fucking cold pizzas better than hot pizza.
(30:16):
And those people are psychopaths. Those are the people that
are on the Epstein list. By the way, while you
are at exist, yeah, while you're gone, that didn't happen.
Just a heads up, but that's it's a no fly
list for people that say cold pizza is better than
hot pizza.
Speaker 3 (30:34):
But okay, but like, if you have the option of reheating,
having reheated lasagna or reheated pizza, which.
Speaker 1 (30:41):
One are you going with.
Speaker 2 (30:44):
Me? Lasagna? But I'm apasta slut, you know, glory hole
agnalodi and I'm gripping that bitch with two hands.
Speaker 3 (30:51):
I think lasagna is going to be like almost one.
If we were to pull this on reheated leftovers, I
think lazagna might be at.
Speaker 2 (31:03):
Put it on social media right now, and then.
Speaker 3 (31:06):
I would say barbecue, because the one thing that's good
about barbecue is after it's coachs, you know, and then
it cools down like you can see the fat on
it and then so as soon as you like put
it in like a little hot skillet that that fat melts,
and then maybe you just like hit it with some
barbecue sauce and just stirre it around a little bit
and put it on a sandwich or just you know,
(31:28):
put it on a plate.
Speaker 1 (31:29):
Barbecue is up there, I would.
Speaker 3 (31:31):
I mean, like it's gonna be a toss up between
bar barbecue reheated and lasagna.
Speaker 2 (31:39):
All right, let's find out. I'm gonna leave this open
ended on the first pole or questionnaire, and then the
second one I will do pizza or lazagna, what like
in a pole where you just pick one or the other.
And then tomorrow afternoon we'll be like, if you don't
understand this fucking reference, you should tune in the podcast
where we debate dumb this fucking food conversations. Ever, but
(31:59):
I can, you know, like I'm on a burrito kick
right now and I'm wrapping everything in a fucking tortilla.
I would argue that a fucking leftover burrito. You know,
I could find a way to make that shit.
Speaker 3 (32:10):
Good burritos are good tacos. You can't reheat a taco.
Speaker 2 (32:14):
Really, no, you have to take the interns out.
Speaker 1 (32:17):
Yeah, you have to have new shells or something.
Speaker 2 (32:20):
A burritos in the same camp unless you go straight
into a hot pan and see that bitch to kind
of give it some of that texture back, because other
way otherwise it falls apart, Like like where if you
keep grocery bag.
Speaker 1 (32:30):
If you keep a littlemum foil on it or wrap
it and then oven.
Speaker 2 (32:35):
That's not a bad way. But oftentimes the middle of
that bitch doesn't ever get to where you want it
to go after it gets cold, like it'll be so
hard to cook the inside of that dynamite. But you're
not wrong, and it turns into a perfectly good burrito bowl.
And if you have chips, you can make that bitch
of natcha.
Speaker 3 (32:52):
And you know one thing versatile, I don't have an
air fryer, which I need to get. Maybe I'll check
out some deals going on right now.
Speaker 2 (32:59):
I think we can had a few of them if
you want to come grabble with hours.
Speaker 3 (33:02):
Okay, But like you know, one thing I have a
problem with is heating up fries that you buy like
frozen fries. Mine never turn out good. And maybe I
overcrowded the sheepan I don't know, but they never turn
out fucking good.
Speaker 2 (33:18):
I mean that's what the air fighter literally did, like
it brought that to life. And like cheese sticks that
maybe lost like their interior temperature on the drive home.
I'm looking at you, Sonic, like if you get a
large mozzarella stick order, which I think is eight or ten,
which speaking of, if you listen to this, I think
on Thursday you get a dollar forty nine for four
(33:41):
mozzarella sticks from Sonic. I just saw it online. I
don't know, but either way, those types of things like
a pizza roll or a bagel bite in an air
fryer has drastically changed the game. But it started with
they could bring back a soggy frye to life. That's
when I was like, all right, I'm fucking in Like
(34:03):
if a sue V could do that, Chris, I would
be fucking sticking my dick and I would play with
the sue V more often, you know, like it would
the juice would be worth the squeeze. I will pull
it down the air fryer to get the bear chicken
nuggets from Costco or Walmart or wherever you want to
get them and fry those puppies up and throw in
a rap I did it today. I'm swearing by the
(34:23):
air fryer. It's got to be the second most versatile
piece of equipment in a kitchen right now for the
at home cook slash stoner with Munchie.
Speaker 1 (34:34):
All right, we really went off the rails there.
Speaker 2 (34:37):
Yeah, well, that's welcome to this podcast, episode seven hundred
and eleven. At least we didn't talk about having sex
with any cartoon characters. I think that pretty much wraps
it up. We could talk about politics or sports, but
it's kind of the dead time of year where I'm exhausted.
I don't want to pick any fights, so we're not
gonna bother with any of that. The big eat is,
(34:58):
the big eat is coming up on July twenty fourth.
We're gonna get my boss, Kristin Row, the executive director
of the nonprofit ET Denver, on the podcast next week,
Chris to give a good proper I don't know, fucking
promo for that. And then after that we have a
(35:19):
string of Colorado based chefs and restaurant tours. We're gonna
play a game of same face, New Place because some
news has been breaking in town, not through online forums,
but more so in private conversations. We're hearing about our
chefs and new locations. We're hearing about restaurant tours and
(35:40):
new spots. We're hearing about restaurants moving spaces. But we
want to start with giving a shout out to our
friends over at the Easy Vegan Lex and Tay, guests
of the podcast have found their new brick and mortar.
They made a sign in a great cheeky video. While
you're out of town. They will be the first to
open their doors. But we're here, and rumblings of a
(36:01):
couple of cool ones from Aurora to Denver to Boulder. Uh, well,
we'll leave it at that because it's not our story
to tell. But we'll have those people on the podcast
in the coming weeks to tell their own truth. But yeah,
I think you Chris. I'm'm glad you're back from Mexico.
I'm gonna go enjoy myself in the mountains this weekend
(36:23):
with some seventy degree weather. Blue is on her way
out in all the positive ways. So that recaps my week.
Anything we missed on your end.
Speaker 3 (36:36):
Now that I can think of, got family coming into
town next week, first time to Colorado.
Speaker 1 (36:41):
They're gonna go nuts.
Speaker 2 (36:43):
No, I'm sure that's exactly the phrase I would use.
Just don't let them take the A line when they're
coming in from the airport. They'll lose the fucking shit.
But until next week, listeners, we appreciate y'all. We hope
everyone has a happy holidays. If you need products, I'll forget,
to grab yourself off of Fat Graham's pen. I'm a
rocky flower or some mighty Meltz or Glacier concentrate, and
(37:06):
don't forget. If you're looking for something specific, there's a
good chance at Nobo Dispensary, the newest one on the scene,
very kind of high brow products. I just shrunk my
vaight pen and I lost it. So what a great
way to get out of here, y'all. Go check out
Nobody Dispensary. Y'all until next week, Stay high, stay hungry.
Panut colata pina kalaas won any chance.
Speaker 1 (37:29):
Cheers, Cheers,
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