May 30, 2025 • 35 mins
On today's episode we recap the long weekend. Discuss seafood preferences, mushroom environments & just catch up. Been too long since the boys could just chat.
Thanks to our sponsors Flower Union & Meraki Cannabis for the primo products, it really had our brains firing on cylinders for this one.
Become a supporter of this podcast: https://www.spreaker.com/podcast/stoned-appetit--3077842/support.
Thanks to our sponsors Flower Union & Meraki Cannabis for the primo products, it really had our brains firing on cylinders for this one.
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 (00:00):
The weekend is here, and we're also recapping the week
that was, including Chris's long vacation to beach vibes. We've
got to fuck Mary Kill that you're gonna love. In fact,
we've got a few of them. But also this whole
episode is sponsored and fueled by our friends over at
Flower Union. If you're looking for a quality buzz that's
(00:22):
a little bit more inconspicuous, you don't have to smell
like pot to get the pot five Flower Union edibles.
You can find them across Colorado and now in New Jersey.
Speaker 2 (00:44):
The suppression of the use of marijuana and laos is
running behind.
Speaker 3 (00:48):
It on the most important jobs.
Speaker 2 (00:51):
Talking the record down marijuana and the walking is an
arctonic division.
Speaker 3 (00:57):
Gustually build a small corner like this today they Phil Pattern.
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, so pop Talking, the Trippers, the Glasstops,
the hip books, all out of in secrecy, and flying
(01:21):
Eye as a count. Welcome back, ladies and gentlemen to
another episode of Stone that Petit. That's right, you heard
us right. We are back on our usual schedule, two
episodes a week from now until we get canceled again.
It's gonna be a doozy and I got CB talking
(01:45):
all things Memorial Day grubbing in the South. We're talking grilling, chilling,
beach vibes, puffing tough and sipping strong. We're gonna have
a kick ass recap of the long weekend and Chris,
I don't remember if the episode or not because of
audio issues from us talking about you running a marathon.
So we're gonna talk about all of that. But I
(02:08):
want to give a shout out to our sponsors, shout
out to our friends over at Moroccy Brands. You saw
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award winning shout out to our friends over at Westward
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(02:51):
of twenty twenty four and they've just parlayed that momentum
into a kick ass twenty twenty five. You can find
their products all across Colorado for those that can't hear
me in the back, all across Colorado, but you can
also check out their website, google Mouraki Brands and find
(03:11):
a location that's nearest you. Whoo, all right, Chris, let's
talk about Southern snacking. You just left town to go
to a family vaca celebrate grandmama ninetieth birthday. Give the
skinny for those that maybe didn't know where you were.
Speaker 2 (03:28):
Uh yeah, so basically from here. Also, Hey, Kip, I
haven't seen you. It feels like forever.
Speaker 3 (03:35):
I know, I missed your face.
Speaker 2 (03:37):
I just well, no, I guess it's been like a week,
but anyway, a long time.
Speaker 3 (03:41):
Yeah.
Speaker 2 (03:42):
So for those thinking about Gulf Coast, you fly from
here to Panama City Beach. They've got direct flights and
it's not that bad on Southwest and then you know
it's like a forty five minute drive. We're we're kind
of in that Seagra area, so not like in Seaside,
(04:02):
but kind of on the outskirts like Truman Show. Yeah
we're not in there, We're we're closer to like the
Red Bar.
Speaker 3 (04:10):
Oh yeah, everybody knows the Red Bar. Shout out to
our boy j Lyles. Bestriscakes I've ever fucking had.
Speaker 2 (04:16):
Oh so good. But yeah, so anyways, flood down there.
You know, like I mean, you have those nights in
at the beach just to kind of save money for
like you spread out the restaurants and uh that.
Speaker 3 (04:31):
Plus you like drink and you get tired on the beach,
you take that shower after getting sunburnt. You just want
to have a glass of chilled red or a nice
white wine and a fish or shrimp that you can
grill at home. You don't want to have to like
put on the public face or the you know, the
outdoor threads. Yeah, cooking at the beach is second to none.
Speaker 2 (04:52):
Yeah no, So we did that a couple of nights,
but we also like went out for like casual dinners
and you know, just being at the beach is so great.
I forget how nice, Like I mean, you got to
hand it to the Gulf coast, like that sand, the
water you can get in comfortably. It was great, it was,
(05:13):
and it's so pretty, you know, all the colors like
that turquoise, bluish green. I mean, it is pretty damn
good beach living.
Speaker 3 (05:22):
Yeah. The only problem is, like if you could transport
like that beach vibe to another part of the country
where you didn't have to deal with the other stuff
that's essayed with hanging out in the Panhandle of Florida
or Alabama. Like there's a that is probably second to
like Galveston in terms of like the trash of people.
You know. Yeah, it's like there's enough Robert Durst and
(05:45):
like people with flags off the back of their truck.
You're like, man, this is such a great place, but
y'all make it so undesirable. It's like it's a very
much a give and take.
Speaker 2 (05:55):
And that's why the beach is great. Like you're on
the beach, you have your chair there, you have your
tuns playing, and you're just watching people walk by and
you're talking about them because I gotta tell you, there
are some great fucking hats. So there is obviously, obviously,
and I couldn't get a picture fast enough. But there
was a Gulf of America twenty twenty five hat, and
(06:18):
I just I just think to myself, like who just
sees that? It's like, you know, I just want to
wear that. Uh.
Speaker 3 (06:25):
The same people that coseplay as soldiers on the free
time and then they're like, yeah, buy American and then
they're wearing a hat from like Vietnam or China. You know,
it's any of the you know that militia.
Speaker 2 (06:37):
I wish I could have had like a hot mic,
you know, like on like the Codancher or whatever where
they used to go out and like ask questions, just
go out there and just be like Golf of America,
Golf from Mexico. But anyways, No, the food is obviously great,
fresh seafood everywhere. You know, it's it's gotten pricey down there,
(06:57):
but that's just because there's so many people down there now.
But yeah, you went to like the this grat and
bar and grille one night and they had flounder on
the menu. Oh and I'm just telling you, whenever there's
flounder on the menu, because it's hard, you know, you
never see it. Especially being out here, it's so goddamn good.
Speaker 3 (07:18):
I mean, I feel like redfish is oftentimes my cup
of tea. But that's that kind of Losiana side of
the Gulf, you know, the Venice community, and you can
get that redfish, Jane and things of that nature that
always yeah, but really you can't go wrong that. And
then they have their shrimp. We could call them fucking
prawns or logustines. They're so goddamn big in that warm
(07:39):
body of water. I mean, golf shrimp hit harder than heaven.
Speaker 2 (07:43):
But I love I love the sides, like they keep
them Southern as shit down there, you know, like I
had like one night, I had uh black and flounder. Oh,
get into that second fry to okra and then shit,
I think I had some greens, satake greens, but I
(08:05):
mean the fried ocre was fucking dynamite. But also, you know,
whenever you go down there, you get like the option
like do you want it fried, grilled or blackened? And
I feel like I go back and forth, like I mean, shit,
you know, every now and then, I love a good
fried shrimp, but like I feel like blackening grilled, depending
(08:25):
on the fish, I'm usually getting in more grilled but blackened.
When that thing first hit the scene, it was all
the rage.
Speaker 3 (08:33):
I mean, I remember my mom using the cast iron
to do black and catfish. It would make her cough
just from the smoke, and you know, like you turn
the vent on but it never does justice and then
everyone's coughing and you're opening up windows and doors. But
at the same time, all it is is just a
quality seasoning. I mean, you can kind of prepare it
in any which way or fashion you really do feel
(08:55):
like it.
Speaker 2 (08:56):
Yeah, but I mean were you were, you always go
in between blacken or grilled.
Speaker 3 (09:01):
Or no, it was blackened and fried, and usually growing
up as a child, it was fried because you know,
we were white trash. And then as you get older,
you want a little more of that flavor without nostodgy
or greasier feeling to it. So we kind of shifted
into that grilled and or blackened. I feel like the
grilled oftentimes it just depends on where you are because
(09:23):
like the blackened, the seasoning will do enough. And then
if you go just basic grilled and you know you'll
see it on our post tomorrow when we're talking about
clean ingredients like fresh source, like let the food do
the speaking for it remind you a little bit of
what Caroline and theo which, yeah, like that's kind of
like let grill do it with a lemon that's in
(09:44):
the netting, you know, that's kind of when you want
to do it, when you want that fish flavor to
come through. But with something like a tilapia or a catfish,
just blacken that bitch and get that Cajun flavor and
then yeah, for you can do catfish obviously fried of them,
more of the bottom dwellers, do you like more fried?
So it feels kind of like you wouldn't want like
(10:05):
a soul fish to be blackened. You'd rather have that flavor,
that clean ingredient, that nicer fish they're booked and prepared
to where you get them more of that flavor. But
for something like a catfish, and I don't know if
a flounder. Flounder may fall into a bit, but you
can get grilled there, like you can't go wrong with
(10:27):
any of them. But I feel like it's situational based
off of what fish you're ordering and where in the
country you are, because getting black and seafood out here,
you're doing yourself a disservice.
Speaker 2 (10:38):
Yeah, I will say, I will say the one night, uh,
I got a grilled grouper, which you gotta get grouper
down there, that's a no brainer. Uh, But yeah, I
feel like I felt like it was a little overcooked,
it was a little dry, So I kind of fucked
myself there.
Speaker 3 (10:57):
There's fucking seasonal workers. They don't know their fucking time.
Speaker 2 (11:00):
Well, I mean shit, when they're pumping shit out from.
Speaker 3 (11:04):
Like eighty five miss an hour.
Speaker 2 (11:06):
Could you imagine like being at a beach, like on
a weekend. That rush is just relentless. I mean like
you're serving dinner from five until ten, but it is constant,
like you're not getting a break.
Speaker 3 (11:21):
And the crowd that down there that's doing it at
thirty a crowd they're expecting the most refined, even if
you're literally at like the most tourists, Like if you're
on the beach, then there's a ninety two percent chance
it's to touristy focused restaurant, yeah, rather than like that
local eatery that's either on the bay or offshoots, like
(11:43):
even where Acne is in San Destin's now would become
touristy and all that jazz. You know, I can't remember
what they call that little area. But oftentimes like you're
gonna get the crowd that's expecting you know, fucking Eric
Repairs restaurant, and then they're like, oh my finishes a
little too over or under, like you're gonna get so
(12:04):
many one star yell reviews and print cash hand over fist, dude.
Speaker 2 (12:10):
I will say the like that place, you know, compared
to ten years ago is just massive. Like I don't
even think you can drive unless you have unless you
are renting a spot or you own a place. I
don't even think you can really drive along thirty eight
into Seaside. You have to go and like park your
vehicle and then take a tram in and then you
(12:32):
have to like if you don't have like a wristband,
or if you aren't staying there, like you have to paid,
like buy a chair to go onto the beach. Like
I mean, you might as well take a European vacation
if you're thinking about going down there.
Speaker 3 (12:47):
I mean, we've said it time and time again. Obviously
the European beaches resemble that more of the Pacific despite
being on the Atlantic. But the golf. The reason you
go down there is the beaches are choice but also
comparative to trying to go to fucking Mission beach. You know,
it's like it's cheaper, but at the same time they'll
(13:08):
nickel and dime you if it costs you know, like
it's but sometimes like where would you not pay to
have someone go set up your chairs? Are you an
early riser? Are gonna get out there, eat some booms,
hit the pin at seven thirty in the morning and
enjoy that crisper air coming off.
Speaker 2 (13:25):
I will say I can sleep at the beach like
nobody's business, because the house is really chill, like we're
talking cool temps down there, and then you know, you
wake up, you want to have a good solid breakfast
and so like I don't know, around like nine ish,
I'm sorry to suit up, get the sunscreen on, and
(13:47):
then I'm on the beach by ten.
Speaker 3 (13:49):
See I would even think that most of the time
you have to get down there and put your chairs down,
like mark your spot like a dog in heat. But dude,
now they ducks in a row.
Speaker 2 (13:58):
Now they've got so many beaches that are like kind
of like quartered off to where like if you're Hondo
is in this area, like this is your beach. So
it's it's less stressful than it used to be. But
by god, when we were kids, you know, we were
up there, we were out on the beach about like
eight am. My parents were getting the top spot.
Speaker 3 (14:18):
H yeah, like that. And we were golf shore folks,
uh Dolphin Island a little bit. Well, like we were
always golf family community growing up. And those that are
listening in Colorado, some may relate, but some may be like, shit,
we were lakes rivers, you know, the tlcs, and then
there's so many you know, California is the closest to
here that like you go over there, there's no frame
(14:41):
of reference to compare the two beyond, Like in California,
it's a little bit more public in terms of like
availability without the costs associated. But you're paying for those
costs with property taxes or with the cost of your
rental for Airbnb, whereas you could get a spot at
like the Agea for a couple hundred bucks a night,
(15:02):
split it four or six ways, you know, or wherever
you may be across that whole like Orange Pretty to
Key all the way down to thirty am beyond. Like
there's there's give and take across the board. And that's
one of those perks of the golf is while it
may be a little more saturated these days, maybe you
have the ability to pay to play in the private
(15:24):
or private ish area.
Speaker 2 (15:26):
Okay, rank these three beach activities that you may have
done as a kid going down to the beach. We're
gonna go with Putt putt, golf, boogie boarding or go
cart riding.
Speaker 3 (15:41):
Okay, so our family, like, it's kind of in the
same campus saving money when you're going out. You don't
go out to eat as often. So the go karting
was almost like once a summer, whereas two or three
trips you're not doing. But Putt Putt was great because
it was still only like six bucks eighteen and you
(16:02):
can get an ice cream cone after. It was a
low bank for your buck. The boogie board accessibility and
cost associated makes it one. So if I had to
fuck Mary, kill these three, I'm killing the go karts.
But I loved that park where you could do the
bungee jumping, the go karting, there's some water slides like it.
(16:22):
That's one day when you're not at the beach, you
dedicate to there. But it's almost like you spend a
large portion of your you know, whether it's your allotment
if you're going with a friend's family, or if you
saved ups is buy a cool shark tooth necklace or
some puka shells from the shops Alvin's Island where you
(16:43):
walk through the shark mouth like you wanted to save
that money. So oftentimes putt putt is definitely the fuck.
You marry the boogie boarding and you kill the go karting.
But at the same time there's a place for all
of them. And same for Fudpuckers, you know, like the
Mickey restaurant with the witty T shirt where you couldn't
say fuck, but they were. You go and my Dad's like,
(17:07):
why am I paying twenty two dollars for fried shrimp?
We could have done this at the house for six.
Speaker 2 (17:12):
Dollars, dude, fudd Pucker's I remember down in like Dustin
they have like that thing that you could like lock
into and it would spin you around, like they had
liken that you could pay like twenty dollars for or something.
Anything there is to sell you at the beach. They
sell it now real quick on they.
Speaker 3 (17:34):
Don't sell it as well as Mexico. They have people
walking down the beaches with their backs loaded to the
gills with nick knacks and then sticks of shrimp and
fruit melting with chocolate all over it. So we haven't
gotten to that level of capitalism yet. And you know,
that's shameful for those white trash Americans in the Gulf.
But I'm sure they're mad that we're just saying the
(17:54):
word Mexico as we do this recap. But at the
same time, they really will. They will over charge you
for fucking anything if you give them a chance.
Speaker 2 (18:03):
Did you ever, Uh what is it?
Speaker 3 (18:06):
Ah?
Speaker 2 (18:06):
Fuck? It's not boogie boarding. It's the one where you're like.
Speaker 3 (18:11):
Skinboarding where you that was always like the cool kids
that got tattoos in high school or you know, like
the kids that smoked cigarettes but didn't share, and the
ones that you didn't want to find late at night
because they're just looking for fights. That was that crowd.
I was the boogiey board guy with the foam two
color pink on the bottom, blue on top, and you
(18:32):
throw it on your wrist and you're like watch this
and you just see how hard you can, you know, scorpion.
For the snowboarders out.
Speaker 2 (18:39):
There, I've skinboarded a little bit, but by god, you
can hurt yourself with those things.
Speaker 3 (18:44):
Yeah, that's a wrist break waiting to happen. And seeing
as I tore my achilles golfing, I'm glad looking back,
I didn't try it. Same for the pie are the
gyro thing. After seeing the movie euro Trip, I don't
ever want to have my hands and feet back again.
I just I don't trust it, and it feels like
it's a BDSM scene waiting to happen. You know, I
(19:06):
don't want it. I don't want anything to do with it, dude.
Speaker 2 (19:09):
But we were like the same thing you were saying,
you know, growing up. Like obviously we were going down
to the beach a bunch because it was so close,
but like it was like those summer trips, Like it
was like one month we are we'd go putt put
a couple of times, but then it was like the
one day, like we would get to ride go karts,
like one time during the summer.
Speaker 3 (19:31):
Yeah, there was.
Speaker 2 (19:32):
One day there was a water park down there, Big Kahunas. Yeah, dude,
because it was expensive to get in, our parents would
take us right when it opened and they are like,
we're spending the entire fucking day here, and I don't
want to hear anything about it. And then they're like, oh,
by the way, we've got PB and Jay saying.
Speaker 3 (19:54):
And it was like the sandwich.
Speaker 2 (19:55):
It was like you each get you can get one dessert,
and it was like, you know, like an ice cream
cone or something like that after. But fuck noe, we
weren't getting any chicken tendis or burgers. We were eating
peebes and jays and cheese balls.
Speaker 3 (20:10):
For sure, And you know, to be fair, it was
and sometimes it was the turkey sandwich. Add barbecue lays
because you need that crunch from it sitting in the
cooler and losing its integrity of like the texture of
the bread. And yeah, and you get the refillable cup
with the Bendi straw that like does not like full bend,
but it's got the collapsible neck. Like you know what
(20:31):
I'm talking about sitting here jerking off my screen. But
I mean we could, I could do a whole beach recap,
and I'm sure people like, please get on with the
fucking service. But at the same time, I just I
had to get a little nostalgia in the fields, get
your recap of the whole Yeah, Bodle.
Speaker 2 (20:47):
Also shout out to my grandma being ninety and still
bringing down bake goods. Dude. She had two trays full
of her cinnamon rolls, which are fucking choice, had one
of those for breakfast every morning. Then she had like
a whole rubber maid container and she's got all shapes
and sizes and they're ancient as fuck. But she has
(21:09):
one of those, and like there's probably like it's probably
like six layers deep of peanut butter fudge. And then
she had chocolate chip cookies. I mean, just brought this down.
Speaker 3 (21:20):
How much weight did you gain while you're down there?
Speaker 2 (21:24):
Oh no, and beer weight, probably a lot. But I
gotta tell you.
Speaker 3 (21:27):
How are the mushrooms so good?
Speaker 2 (21:30):
The beach?
Speaker 3 (21:31):
I mean, shout out to the Capsule gang.
Speaker 2 (21:34):
Beach is damn near.
Speaker 3 (21:37):
It's one a.
Speaker 2 (21:38):
I mean, I mean, because you really do. If you
have some crunchy tunes on and you're sitting in a
chair that's like really low little filts it back.
Speaker 3 (21:47):
Okay, Chris, give me the fuck Mary kill you get.
You asked me for three for beach vibes. I'm gonna
give you mushroom vibes because it's summertime. We're gonna go beach,
Red Rocks concert, mountain, sunset fire starting to crackle, gimme
them most opportune scene for Mushroom and take I'm killing Red.
Speaker 2 (22:13):
Rocks, That's what I was about to see. So I'm
I'm fucking the beach. Yeah, that's just real fun. And
I'm gonna marry the mountains. I would kill Red Rocks
just because.
Speaker 3 (22:26):
Like I mean, different drugs for that.
Speaker 2 (22:29):
Yeah, And it's good no matter what you know, and
like not like the other places aren't, but like being
up there out of sunset with a couple of people whoever,
or by yourself, shit whatever, But I mean the beach though,
with the waves and everything, it is just it's top notch.
Speaker 3 (22:48):
It really is. And I think that's the proper play
the FMK because you know the ability and regularity of
which we can hit mountains and eat the boomer caps
and it really is awesome. Like where you throw on
the sweatshirt cause your little sunburn. Maybe you did a
physical activity, whether it's boating, golfing, hiking. I'm not hiking,
but any of the other two. Yeah, and then you're like,
(23:09):
oh man, I've earned this. We're gonna grill and chill
and you end up laughing and your belly hurts the
next day. Whereas like you let the beach ocean noise
like acoustics just almost not necessarily rocky to sleep, but
rocky to tranquility and then red rocks. Like we said earlier,
like to be honest, I enjoy it fine just as
(23:29):
a concert, but also there's other things that you could
easily dabble in. If we're power ranking mushroom experiences.
Speaker 2 (23:36):
I think we need to ask the group some of
these questions, like through socials, I think we need.
Speaker 3 (23:41):
Yeah, well, i'll post it tomorrow and we'll talk about,
you know, opportunity experiences. While you were gone, you didn't
miss much of anything. It literally just rained fucking cats
and dogs for three days. We did a crawlfish boiled
shot to our buddy I from Catahoula Catering. He's down
in Austin now, but he did one of our cannabis
(24:01):
dinners a few years ago. You expoed for his restaurant
group at that time, and then he did a little
drop off of just the last bag after doing a
private event, he dropped one off for the crew and
they had a good flavor good spice to him, the
availability accessibility was worth everything in spade. So if anyone's
(24:23):
listening from Austin, Texas, I implore you to check out
Catahula Catering while the season is still right. These guys
fucking slay it in everything they do. And then beyond that,
I think all we really need to do is recap
how was the Boulder Race? And then we need to
talk about the dinner that I teased earlier in the episode.
Speaker 2 (24:44):
Oh okay, yeah, so it was the Denver Race.
Speaker 3 (24:49):
Oh yeah, not the Boulder Boulder. You raced in the
Colfax Marathon, running a half and setting a PR.
Speaker 2 (24:57):
I did set a PR. Look at that terminology, but
it it's my only record because other than this, I
think I ran. I ran a seven k or something.
But yeah I did. I did my goal of an
hour and forty five and it was fun. It was fun.
I didn't, you know. I really want to. I think
next year I'll try and see if I can beat
(25:18):
Bobby's time.
Speaker 3 (25:20):
Do you think Bobbo would uh would race you? Like
just a side bet between y'all two for content? No,
I can't. For charity.
Speaker 2 (25:31):
I can't have him know that I'm racing him because
then he would probably kill me. So maybe if he
was just doing it at I don't know, just whatever,
maybe I could flash up behind him. But I think
he ran it in like an hour and thirties thirty ish.
Speaker 3 (25:51):
All right, I got a Shave and adecial challenge.
Speaker 2 (25:54):
From Chris Shave, like fifteen minutes off my time.
Speaker 3 (25:58):
As we're recording this, Chris, Bobby got he had an
eighteen hour flight delay, He got two hours of sleep
and then woke up this morning and ran in Chicago.
We are not cut from the same cloth as Bobby.
You on the excellence of running skill, me on the
being able to drink scale like he is just the
cream of the crop, and we are tier six. We're
(26:20):
like basic economy. We're frontier flyers over here. He would
beat our breaks in if we tried to. We could
even do like a relay race between the two of us,
and Bobby would still beat us.
Speaker 2 (26:35):
Yeah. Probably, and most that's my fault.
Speaker 3 (26:38):
But at least the cool thing about you ran in
that race was we got to celebrate that evening with
one of the most kick ass collab dinners we've seen
to date. And we've done a fuck ton of these.
Mary Gold aka theo Adley from Lions Colorado teamed up
with Caroline Glover and the Fan from a net out
(27:00):
in Aurora to do just a pure dank dinner. And
I think one you know, whole fish grilled flavored beautifully
seafood odes with red sauce and squid ink and you
know boiled rice, green veg the fried egg with turnups.
I'm still thinking about it and everybody will be able
(27:22):
to see the recap and Kip's words tomorrow morning for
fine Dining Friday. But I mean as a celebration dinner
for you running a personal best half marathon. You couldn't
ask for a better collab. Those two are like peanut
butter and jelly and how well they cook together and
play off of one another.
Speaker 2 (27:43):
Dude, it was so good and I was I was
trying to see if I have a menu. I know
you tagged me in one, but dude, shout out to
the fucking artichokes with that thing.
Speaker 3 (27:52):
Drill fish.
Speaker 2 (27:56):
And I loved like I don't I mean fuck like
I can't quite remember. I guess it was more of
like that buttery garlic kind of sauce.
Speaker 3 (28:07):
It's a Mao butter bath. Yeah, you know, it's pretty
much an aoli, but it's just butter and mayonnaise rendered
down into a little fucking rambikin. We used to dunk
everything in it growing up, which is probably one reason
I having aversion to mayo now. But it's so goddamn
good and then just scraping it across the teeth and
when you get a big one, it's so satisfying. It's
(28:28):
like popping a pimple on somebody else's back. You know,
you're like, oh, that was a good one, dude, Shout
out to the artichoke hard because it's still I mean,
that's what you're working for.
Speaker 2 (28:38):
You're peeling back the layers.
Speaker 3 (28:40):
Just got that little bit.
Speaker 2 (28:41):
Oh it's so good though. But me and mom, I
remember my mom she used to like she would roast
artichokes and stuff for else for dinner sometimes, but she
would she would make like the stuffing and like put
it in the leaves. So when you kind of like
open up the leaves, you had this mix of like
garlic and bread crumbs and stuff. It was fucking dynamite.
(29:02):
But do you have the menu? Because that what was that?
That was that like a fertata type thing.
Speaker 3 (29:09):
No, so it was a fried egg with turn up
and turn up egg and charred scallions. The first course
was the federnata, which was the the little breaded dish
almost like a Johnny cake, topped with some pickled peppers,
side of a spare guy with like a what was
(29:29):
it a trout row and like h oh, that was
like in that type suf It was a ramp sauce
and smoked trout row to be exact. And then was
the you'll see it all tomorrow. So as we talked about,
it's terrible audio, but you'll be able to see it
on Friday. And like I implore you, you've heard us
Glace Theo before and Caroline, you know she's been a
(29:51):
guest on this pod. She's been a staple in the
community for damn near eight nine years and she's fucking
slaying it. Just seeing those two off one another, it
was like professional pong players. Like that was one of
the better marriages of food cuisine types and like skills
sets that I've seen out of the industry in the
(30:13):
last couple of months. I also thought, you know, the
many Berea and Jeff Cox at Hop Alley. Those two
like varying from different you know, like regions played beautifully.
These two like they played into one another much more
than just like distinguished differences.
Speaker 2 (30:32):
And I think I think what was great about this
one and what's kind of like, you know, in a way,
it personifies Caroline's cooking as just kind of like simple cooking,
like yet relaxed. Yeah, like they're doing they're using good ingredients,
they're using good techniques, but they're like keeping it pretty
(30:56):
simple and it's fun the right words.
Speaker 3 (30:59):
I think, you know what I mean, Like that lets
the ingredients speak for themselves by no.
Speaker 2 (31:04):
Means it's simple meaning like oh, they're doing just like
basic Betty. No, I'm just saying, like, you know, their
grilled whole fish was excellent.
Speaker 3 (31:15):
It was perfect. Like the filets just came right off
my fileting. I've got to get better and at least
get closer to the seafood world. Can't wait. You know,
we're counting down the months twenty four to thirty six
months until Portugal. I'll get my game right eventually. But
like it just came right off the bad It just
came like you would have thought they did all the
(31:35):
dirty work for us. Now they brought that full bitch
out there. I ate that fucking eyes and all that's
for good luck, But that with the artichokes, you know,
the the Odal's Negro, which was that black and rice
with squidd ink and squid you know, like it was
just like they were all like perfectly chosen for one
(31:55):
another and they didn't ask anybody to be bigger than
they are both in the kitchen and on the plate.
And I thought it was just the It was pure class,
is what I That's the best way to describe it.
Like I want to eat that kind of cuisine every
goddamn day if I could afford it.
Speaker 2 (32:12):
Yeah, And to be honest with you, a couple of
things I want to say is number one, the price point,
the value was there, like the meal was hardy. I
was completely full at the end.
Speaker 3 (32:25):
Uh.
Speaker 2 (32:25):
Number Two, I want to say shout out to the
bar team there because the gin Martinis there are choice,
like I would put them up like some of the
best in the game in the city. And then also
just a reminder to if you're thinking, like, oh, I
haven't been to a net in a while, Like Tuesdays
they're all day happy hour, right.
Speaker 3 (32:47):
Yeah, all day happy hour and burgers too.
Speaker 2 (32:51):
Yeah, check that out and get yourself one of those
martinis after a long Tuesday.
Speaker 3 (32:56):
You're not lying and especially hard to find a great
spot in the Unity that's open on a fucking Tuesday.
But also it's like, if you go out of your
way for everything else in life, whether it's going to
work or going to get a bottle of wine, take
the fucking kids to a specific school or going to
soccer practice, why would you just sacrifice ease for you know,
(33:18):
something of the betterment you know? And I think Marigold
and Annette speak to both of those beautifully. I don't
get over to either of them near enough because they
are a little bit of a jaunt for me out
here in Harvada. But at the same time, every single
time you're there, you will not be disappointed both of
those locations slap. Both of those chefs are award winners
(33:40):
and deserve all the praise in their own right, and
so just having them work together and on a friendlier
price point by comparison to every other fucking pop up
we've done, I was like, oh fuck, yeah, yeah, yeah,
But I think that pretty much recaps the last week
or so obviously we did Tuesday episode talking about Drink Red,
(34:01):
Wear Red. We will be there this Thursday or next Thursday,
one week from today. As you listen to this, we
hope to see many folk there. You can still get tickets.
Use promo code Stoned to get ten percent off. And
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(34:23):
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(34:46):
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and you'll be good as gold. Chris Let's get together
this weekend, but for sure we'll get back together next
(35:08):
week for a new episode. For our listeners at home.
Thanks for coming back, Thanks for sticking with us during
the ups and downs, the irregular schedules. We're trying to
be better. We will be better. If you want to
be a producer of this podcast and get paid very
little and have to do even less, please reach out
to us Kip at Stone hyphenappetite dot com. We got
(35:29):
all sorts of stuff for you until next episode. Y'all,
Stay high, stay hungry.
Speaker 2 (35:36):
Beach beach hard. Cheers, Cheers,
The weekend is here, and we're also recapping the week
that was, including Chris's long vacation to beach vibes. We've
got to fuck Mary Kill that you're gonna love. In fact,
we've got a few of them. But also this whole
episode is sponsored and fueled by our friends over at
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Speaker 2 (00:44):
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(01:21):
Eye as a count. Welcome back, ladies and gentlemen to
another episode of Stone that Petit. That's right, you heard
us right. We are back on our usual schedule, two
episodes a week from now until we get canceled again.
It's gonna be a doozy and I got CB talking
(01:45):
all things Memorial Day grubbing in the South. We're talking grilling, chilling,
beach vibes, puffing tough and sipping strong. We're gonna have
a kick ass recap of the long weekend and Chris,
I don't remember if the episode or not because of
audio issues from us talking about you running a marathon.
So we're gonna talk about all of that. But I
(02:08):
want to give a shout out to our sponsors, shout
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(03:11):
a location that's nearest you. Whoo, all right, Chris, let's
talk about Southern snacking. You just left town to go
to a family vaca celebrate grandmama ninetieth birthday. Give the
skinny for those that maybe didn't know where you were.
Speaker 2 (03:28):
Uh yeah, so basically from here. Also, Hey, Kip, I
haven't seen you. It feels like forever.
Speaker 3 (03:35):
I know, I missed your face.
Speaker 2 (03:37):
I just well, no, I guess it's been like a week,
but anyway, a long time.
Speaker 3 (03:41):
Yeah.
Speaker 2 (03:42):
So for those thinking about Gulf Coast, you fly from
here to Panama City Beach. They've got direct flights and
it's not that bad on Southwest and then you know
it's like a forty five minute drive. We're we're kind
of in that Seagra area, so not like in Seaside,
(04:02):
but kind of on the outskirts like Truman Show. Yeah
we're not in there, We're we're closer to like the
Red Bar.
Speaker 3 (04:10):
Oh yeah, everybody knows the Red Bar. Shout out to
our boy j Lyles. Bestriscakes I've ever fucking had.
Speaker 2 (04:16):
Oh so good. But yeah, so anyways, flood down there.
You know, like I mean, you have those nights in
at the beach just to kind of save money for
like you spread out the restaurants and uh that.
Speaker 3 (04:31):
Plus you like drink and you get tired on the beach,
you take that shower after getting sunburnt. You just want
to have a glass of chilled red or a nice
white wine and a fish or shrimp that you can
grill at home. You don't want to have to like
put on the public face or the you know, the
outdoor threads. Yeah, cooking at the beach is second to none.
Speaker 2 (04:52):
Yeah no, So we did that a couple of nights,
but we also like went out for like casual dinners
and you know, just being at the beach is so great.
I forget how nice, Like I mean, you got to
hand it to the Gulf coast, like that sand, the
water you can get in comfortably. It was great, it was,
(05:13):
and it's so pretty, you know, all the colors like
that turquoise, bluish green. I mean, it is pretty damn
good beach living.
Speaker 3 (05:22):
Yeah. The only problem is, like if you could transport
like that beach vibe to another part of the country
where you didn't have to deal with the other stuff
that's essayed with hanging out in the Panhandle of Florida
or Alabama. Like there's a that is probably second to
like Galveston in terms of like the trash of people.
You know. Yeah, it's like there's enough Robert Durst and
(05:45):
like people with flags off the back of their truck.
You're like, man, this is such a great place, but
y'all make it so undesirable. It's like it's a very
much a give and take.
Speaker 2 (05:55):
And that's why the beach is great. Like you're on
the beach, you have your chair there, you have your
tuns playing, and you're just watching people walk by and
you're talking about them because I gotta tell you, there
are some great fucking hats. So there is obviously, obviously,
and I couldn't get a picture fast enough. But there
was a Gulf of America twenty twenty five hat, and
(06:18):
I just I just think to myself, like who just
sees that? It's like, you know, I just want to
wear that. Uh.
Speaker 3 (06:25):
The same people that coseplay as soldiers on the free
time and then they're like, yeah, buy American and then
they're wearing a hat from like Vietnam or China. You know,
it's any of the you know that militia.
Speaker 2 (06:37):
I wish I could have had like a hot mic,
you know, like on like the Codancher or whatever where
they used to go out and like ask questions, just
go out there and just be like Golf of America,
Golf from Mexico. But anyways, No, the food is obviously great,
fresh seafood everywhere. You know, it's it's gotten pricey down there,
(06:57):
but that's just because there's so many people down there now.
But yeah, you went to like the this grat and
bar and grille one night and they had flounder on
the menu. Oh and I'm just telling you, whenever there's
flounder on the menu, because it's hard, you know, you
never see it. Especially being out here, it's so goddamn good.
Speaker 3 (07:18):
I mean, I feel like redfish is oftentimes my cup
of tea. But that's that kind of Losiana side of
the Gulf, you know, the Venice community, and you can
get that redfish, Jane and things of that nature that
always yeah, but really you can't go wrong that. And
then they have their shrimp. We could call them fucking
prawns or logustines. They're so goddamn big in that warm
(07:39):
body of water. I mean, golf shrimp hit harder than heaven.
Speaker 2 (07:43):
But I love I love the sides, like they keep
them Southern as shit down there, you know, like I
had like one night, I had uh black and flounder. Oh,
get into that second fry to okra and then shit,
I think I had some greens, satake greens, but I
(08:05):
mean the fried ocre was fucking dynamite. But also, you know,
whenever you go down there, you get like the option
like do you want it fried, grilled or blackened? And
I feel like I go back and forth, like I mean, shit,
you know, every now and then, I love a good
fried shrimp, but like I feel like blackening grilled, depending
(08:25):
on the fish, I'm usually getting in more grilled but blackened.
When that thing first hit the scene, it was all
the rage.
Speaker 3 (08:33):
I mean, I remember my mom using the cast iron
to do black and catfish. It would make her cough
just from the smoke, and you know, like you turn
the vent on but it never does justice and then
everyone's coughing and you're opening up windows and doors. But
at the same time, all it is is just a
quality seasoning. I mean, you can kind of prepare it
in any which way or fashion you really do feel
(08:55):
like it.
Speaker 2 (08:56):
Yeah, but I mean were you were, you always go
in between blacken or grilled.
Speaker 3 (09:01):
Or no, it was blackened and fried, and usually growing
up as a child, it was fried because you know,
we were white trash. And then as you get older,
you want a little more of that flavor without nostodgy
or greasier feeling to it. So we kind of shifted
into that grilled and or blackened. I feel like the
grilled oftentimes it just depends on where you are because
(09:23):
like the blackened, the seasoning will do enough. And then
if you go just basic grilled and you know you'll
see it on our post tomorrow when we're talking about
clean ingredients like fresh source, like let the food do
the speaking for it remind you a little bit of
what Caroline and theo which, yeah, like that's kind of
like let grill do it with a lemon that's in
(09:44):
the netting, you know, that's kind of when you want
to do it, when you want that fish flavor to
come through. But with something like a tilapia or a catfish,
just blacken that bitch and get that Cajun flavor and
then yeah, for you can do catfish obviously fried of them,
more of the bottom dwellers, do you like more fried?
So it feels kind of like you wouldn't want like
(10:05):
a soul fish to be blackened. You'd rather have that flavor,
that clean ingredient, that nicer fish they're booked and prepared
to where you get them more of that flavor. But
for something like a catfish, and I don't know if
a flounder. Flounder may fall into a bit, but you
can get grilled there, like you can't go wrong with
(10:27):
any of them. But I feel like it's situational based
off of what fish you're ordering and where in the
country you are, because getting black and seafood out here,
you're doing yourself a disservice.
Speaker 2 (10:38):
Yeah, I will say, I will say the one night, uh,
I got a grilled grouper, which you gotta get grouper
down there, that's a no brainer. Uh, But yeah, I
feel like I felt like it was a little overcooked,
it was a little dry, So I kind of fucked
myself there.
Speaker 3 (10:57):
There's fucking seasonal workers. They don't know their fucking time.
Speaker 2 (11:00):
Well, I mean shit, when they're pumping shit out from.
Speaker 3 (11:04):
Like eighty five miss an hour.
Speaker 2 (11:06):
Could you imagine like being at a beach, like on
a weekend. That rush is just relentless. I mean like
you're serving dinner from five until ten, but it is constant,
like you're not getting a break.
Speaker 3 (11:21):
And the crowd that down there that's doing it at
thirty a crowd they're expecting the most refined, even if
you're literally at like the most tourists, Like if you're
on the beach, then there's a ninety two percent chance
it's to touristy focused restaurant, yeah, rather than like that
local eatery that's either on the bay or offshoots, like
(11:43):
even where Acne is in San Destin's now would become
touristy and all that jazz. You know, I can't remember
what they call that little area. But oftentimes like you're
gonna get the crowd that's expecting you know, fucking Eric
Repairs restaurant, and then they're like, oh my finishes a
little too over or under, like you're gonna get so
(12:04):
many one star yell reviews and print cash hand over fist, dude.
Speaker 2 (12:10):
I will say the like that place, you know, compared
to ten years ago is just massive. Like I don't
even think you can drive unless you have unless you
are renting a spot or you own a place. I
don't even think you can really drive along thirty eight
into Seaside. You have to go and like park your
vehicle and then take a tram in and then you
(12:32):
have to like if you don't have like a wristband,
or if you aren't staying there, like you have to paid,
like buy a chair to go onto the beach. Like
I mean, you might as well take a European vacation
if you're thinking about going down there.
Speaker 3 (12:47):
I mean, we've said it time and time again. Obviously
the European beaches resemble that more of the Pacific despite
being on the Atlantic. But the golf. The reason you
go down there is the beaches are choice but also
comparative to trying to go to fucking Mission beach. You know,
it's like it's cheaper, but at the same time they'll
(13:08):
nickel and dime you if it costs you know, like
it's but sometimes like where would you not pay to
have someone go set up your chairs? Are you an
early riser? Are gonna get out there, eat some booms,
hit the pin at seven thirty in the morning and
enjoy that crisper air coming off.
Speaker 2 (13:25):
I will say I can sleep at the beach like
nobody's business, because the house is really chill, like we're
talking cool temps down there, and then you know, you
wake up, you want to have a good solid breakfast
and so like I don't know, around like nine ish,
I'm sorry to suit up, get the sunscreen on, and
(13:47):
then I'm on the beach by ten.
Speaker 3 (13:49):
See I would even think that most of the time
you have to get down there and put your chairs down,
like mark your spot like a dog in heat. But dude,
now they ducks in a row.
Speaker 2 (13:58):
Now they've got so many beaches that are like kind
of like quartered off to where like if you're Hondo
is in this area, like this is your beach. So
it's it's less stressful than it used to be. But
by god, when we were kids, you know, we were
up there, we were out on the beach about like
eight am. My parents were getting the top spot.
Speaker 3 (14:18):
H yeah, like that. And we were golf shore folks,
uh Dolphin Island a little bit. Well, like we were
always golf family community growing up. And those that are
listening in Colorado, some may relate, but some may be like, shit,
we were lakes rivers, you know, the tlcs, and then
there's so many you know, California is the closest to
here that like you go over there, there's no frame
(14:41):
of reference to compare the two beyond, Like in California,
it's a little bit more public in terms of like
availability without the costs associated. But you're paying for those
costs with property taxes or with the cost of your
rental for Airbnb, whereas you could get a spot at
like the Agea for a couple hundred bucks a night,
(15:02):
split it four or six ways, you know, or wherever
you may be across that whole like Orange Pretty to
Key all the way down to thirty am beyond. Like
there's there's give and take across the board. And that's
one of those perks of the golf is while it
may be a little more saturated these days, maybe you
have the ability to pay to play in the private
(15:24):
or private ish area.
Speaker 2 (15:26):
Okay, rank these three beach activities that you may have
done as a kid going down to the beach. We're
gonna go with Putt putt, golf, boogie boarding or go
cart riding.
Speaker 3 (15:41):
Okay, so our family, like, it's kind of in the
same campus saving money when you're going out. You don't
go out to eat as often. So the go karting
was almost like once a summer, whereas two or three
trips you're not doing. But Putt Putt was great because
it was still only like six bucks eighteen and you
(16:02):
can get an ice cream cone after. It was a
low bank for your buck. The boogie board accessibility and
cost associated makes it one. So if I had to
fuck Mary, kill these three, I'm killing the go karts.
But I loved that park where you could do the
bungee jumping, the go karting, there's some water slides like it.
(16:22):
That's one day when you're not at the beach, you
dedicate to there. But it's almost like you spend a
large portion of your you know, whether it's your allotment
if you're going with a friend's family, or if you
saved ups is buy a cool shark tooth necklace or
some puka shells from the shops Alvin's Island where you
(16:43):
walk through the shark mouth like you wanted to save
that money. So oftentimes putt putt is definitely the fuck.
You marry the boogie boarding and you kill the go karting.
But at the same time there's a place for all
of them. And same for Fudpuckers, you know, like the
Mickey restaurant with the witty T shirt where you couldn't
say fuck, but they were. You go and my Dad's like,
(17:07):
why am I paying twenty two dollars for fried shrimp?
We could have done this at the house for six.
Speaker 2 (17:12):
Dollars, dude, fudd Pucker's I remember down in like Dustin
they have like that thing that you could like lock
into and it would spin you around, like they had
liken that you could pay like twenty dollars for or something.
Anything there is to sell you at the beach. They
sell it now real quick on they.
Speaker 3 (17:34):
Don't sell it as well as Mexico. They have people
walking down the beaches with their backs loaded to the
gills with nick knacks and then sticks of shrimp and
fruit melting with chocolate all over it. So we haven't
gotten to that level of capitalism yet. And you know,
that's shameful for those white trash Americans in the Gulf.
But I'm sure they're mad that we're just saying the
(17:54):
word Mexico as we do this recap. But at the
same time, they really will. They will over charge you
for fucking anything if you give them a chance.
Speaker 2 (18:03):
Did you ever, Uh what is it?
Speaker 3 (18:06):
Ah?
Speaker 2 (18:06):
Fuck? It's not boogie boarding. It's the one where you're like.
Speaker 3 (18:11):
Skinboarding where you that was always like the cool kids
that got tattoos in high school or you know, like
the kids that smoked cigarettes but didn't share, and the
ones that you didn't want to find late at night
because they're just looking for fights. That was that crowd.
I was the boogiey board guy with the foam two
color pink on the bottom, blue on top, and you
(18:32):
throw it on your wrist and you're like watch this
and you just see how hard you can, you know, scorpion.
For the snowboarders out.
Speaker 2 (18:39):
There, I've skinboarded a little bit, but by god, you
can hurt yourself with those things.
Speaker 3 (18:44):
Yeah, that's a wrist break waiting to happen. And seeing
as I tore my achilles golfing, I'm glad looking back,
I didn't try it. Same for the pie are the
gyro thing. After seeing the movie euro Trip, I don't
ever want to have my hands and feet back again.
I just I don't trust it, and it feels like
it's a BDSM scene waiting to happen. You know, I
(19:06):
don't want it. I don't want anything to do with it, dude.
Speaker 2 (19:09):
But we were like the same thing you were saying,
you know, growing up. Like obviously we were going down
to the beach a bunch because it was so close,
but like it was like those summer trips, Like it
was like one month we are we'd go putt put
a couple of times, but then it was like the
one day, like we would get to ride go karts,
like one time during the summer.
Speaker 3 (19:31):
Yeah, there was.
Speaker 2 (19:32):
One day there was a water park down there, Big Kahunas. Yeah, dude,
because it was expensive to get in, our parents would
take us right when it opened and they are like,
we're spending the entire fucking day here, and I don't
want to hear anything about it. And then they're like, oh,
by the way, we've got PB and Jay saying.
Speaker 3 (19:54):
And it was like the sandwich.
Speaker 2 (19:55):
It was like you each get you can get one dessert,
and it was like, you know, like an ice cream
cone or something like that after. But fuck noe, we
weren't getting any chicken tendis or burgers. We were eating
peebes and jays and cheese balls.
Speaker 3 (20:10):
For sure, And you know, to be fair, it was
and sometimes it was the turkey sandwich. Add barbecue lays
because you need that crunch from it sitting in the
cooler and losing its integrity of like the texture of
the bread. And yeah, and you get the refillable cup
with the Bendi straw that like does not like full bend,
but it's got the collapsible neck. Like you know what
(20:31):
I'm talking about sitting here jerking off my screen. But
I mean we could, I could do a whole beach recap,
and I'm sure people like, please get on with the
fucking service. But at the same time, I just I
had to get a little nostalgia in the fields, get
your recap of the whole Yeah, Bodle.
Speaker 2 (20:47):
Also shout out to my grandma being ninety and still
bringing down bake goods. Dude. She had two trays full
of her cinnamon rolls, which are fucking choice, had one
of those for breakfast every morning. Then she had like
a whole rubber maid container and she's got all shapes
and sizes and they're ancient as fuck. But she has
(21:09):
one of those, and like there's probably like it's probably
like six layers deep of peanut butter fudge. And then
she had chocolate chip cookies. I mean, just brought this down.
Speaker 3 (21:20):
How much weight did you gain while you're down there?
Speaker 2 (21:24):
Oh no, and beer weight, probably a lot. But I
gotta tell you.
Speaker 3 (21:27):
How are the mushrooms so good?
Speaker 2 (21:30):
The beach?
Speaker 3 (21:31):
I mean, shout out to the Capsule gang.
Speaker 2 (21:34):
Beach is damn near.
Speaker 3 (21:37):
It's one a.
Speaker 2 (21:38):
I mean, I mean, because you really do. If you
have some crunchy tunes on and you're sitting in a
chair that's like really low little filts it back.
Speaker 3 (21:47):
Okay, Chris, give me the fuck Mary kill you get.
You asked me for three for beach vibes. I'm gonna
give you mushroom vibes because it's summertime. We're gonna go beach,
Red Rocks concert, mountain, sunset fire starting to crackle, gimme
them most opportune scene for Mushroom and take I'm killing Red.
Speaker 2 (22:13):
Rocks, That's what I was about to see. So I'm
I'm fucking the beach. Yeah, that's just real fun. And
I'm gonna marry the mountains. I would kill Red Rocks
just because.
Speaker 3 (22:26):
Like I mean, different drugs for that.
Speaker 2 (22:29):
Yeah, And it's good no matter what you know, and
like not like the other places aren't, but like being
up there out of sunset with a couple of people whoever,
or by yourself, shit whatever, But I mean the beach though,
with the waves and everything, it is just it's top notch.
Speaker 3 (22:48):
It really is. And I think that's the proper play
the FMK because you know the ability and regularity of
which we can hit mountains and eat the boomer caps
and it really is awesome. Like where you throw on
the sweatshirt cause your little sunburn. Maybe you did a
physical activity, whether it's boating, golfing, hiking. I'm not hiking,
but any of the other two. Yeah, and then you're like,
(23:09):
oh man, I've earned this. We're gonna grill and chill
and you end up laughing and your belly hurts the
next day. Whereas like you let the beach ocean noise
like acoustics just almost not necessarily rocky to sleep, but
rocky to tranquility and then red rocks. Like we said earlier,
like to be honest, I enjoy it fine just as
(23:29):
a concert, but also there's other things that you could
easily dabble in. If we're power ranking mushroom experiences.
Speaker 2 (23:36):
I think we need to ask the group some of
these questions, like through socials, I think we need.
Speaker 3 (23:41):
Yeah, well, i'll post it tomorrow and we'll talk about,
you know, opportunity experiences. While you were gone, you didn't
miss much of anything. It literally just rained fucking cats
and dogs for three days. We did a crawlfish boiled
shot to our buddy I from Catahoula Catering. He's down
in Austin now, but he did one of our cannabis
(24:01):
dinners a few years ago. You expoed for his restaurant
group at that time, and then he did a little
drop off of just the last bag after doing a
private event, he dropped one off for the crew and
they had a good flavor good spice to him, the
availability accessibility was worth everything in spade. So if anyone's
(24:23):
listening from Austin, Texas, I implore you to check out
Catahula Catering while the season is still right. These guys
fucking slay it in everything they do. And then beyond that,
I think all we really need to do is recap
how was the Boulder Race? And then we need to
talk about the dinner that I teased earlier in the episode.
Speaker 2 (24:44):
Oh okay, yeah, so it was the Denver Race.
Speaker 3 (24:49):
Oh yeah, not the Boulder Boulder. You raced in the
Colfax Marathon, running a half and setting a PR.
Speaker 2 (24:57):
I did set a PR. Look at that terminology, but
it it's my only record because other than this, I
think I ran. I ran a seven k or something.
But yeah I did. I did my goal of an
hour and forty five and it was fun. It was fun.
I didn't, you know. I really want to. I think
next year I'll try and see if I can beat
(25:18):
Bobby's time.
Speaker 3 (25:20):
Do you think Bobbo would uh would race you? Like
just a side bet between y'all two for content? No,
I can't. For charity.
Speaker 2 (25:31):
I can't have him know that I'm racing him because
then he would probably kill me. So maybe if he
was just doing it at I don't know, just whatever,
maybe I could flash up behind him. But I think
he ran it in like an hour and thirties thirty ish.
Speaker 3 (25:51):
All right, I got a Shave and adecial challenge.
Speaker 2 (25:54):
From Chris Shave, like fifteen minutes off my time.
Speaker 3 (25:58):
As we're recording this, Chris, Bobby got he had an
eighteen hour flight delay, He got two hours of sleep
and then woke up this morning and ran in Chicago.
We are not cut from the same cloth as Bobby.
You on the excellence of running skill, me on the
being able to drink scale like he is just the
cream of the crop, and we are tier six. We're
(26:20):
like basic economy. We're frontier flyers over here. He would
beat our breaks in if we tried to. We could
even do like a relay race between the two of us,
and Bobby would still beat us.
Speaker 2 (26:35):
Yeah. Probably, and most that's my fault.
Speaker 3 (26:38):
But at least the cool thing about you ran in
that race was we got to celebrate that evening with
one of the most kick ass collab dinners we've seen
to date. And we've done a fuck ton of these.
Mary Gold aka theo Adley from Lions Colorado teamed up
with Caroline Glover and the Fan from a net out
(27:00):
in Aurora to do just a pure dank dinner. And
I think one you know, whole fish grilled flavored beautifully
seafood odes with red sauce and squid ink and you
know boiled rice, green veg the fried egg with turnups.
I'm still thinking about it and everybody will be able
(27:22):
to see the recap and Kip's words tomorrow morning for
fine Dining Friday. But I mean as a celebration dinner
for you running a personal best half marathon. You couldn't
ask for a better collab. Those two are like peanut
butter and jelly and how well they cook together and
play off of one another.
Speaker 2 (27:43):
Dude, it was so good and I was I was
trying to see if I have a menu. I know
you tagged me in one, but dude, shout out to
the fucking artichokes with that thing.
Speaker 3 (27:52):
Drill fish.
Speaker 2 (27:56):
And I loved like I don't I mean fuck like
I can't quite remember. I guess it was more of
like that buttery garlic kind of sauce.
Speaker 3 (28:07):
It's a Mao butter bath. Yeah, you know, it's pretty
much an aoli, but it's just butter and mayonnaise rendered
down into a little fucking rambikin. We used to dunk
everything in it growing up, which is probably one reason
I having aversion to mayo now. But it's so goddamn
good and then just scraping it across the teeth and
when you get a big one, it's so satisfying. It's
(28:28):
like popping a pimple on somebody else's back. You know,
you're like, oh, that was a good one, dude, Shout
out to the artichoke hard because it's still I mean,
that's what you're working for.
Speaker 2 (28:38):
You're peeling back the layers.
Speaker 3 (28:40):
Just got that little bit.
Speaker 2 (28:41):
Oh it's so good though. But me and mom, I
remember my mom she used to like she would roast
artichokes and stuff for else for dinner sometimes, but she
would she would make like the stuffing and like put
it in the leaves. So when you kind of like
open up the leaves, you had this mix of like
garlic and bread crumbs and stuff. It was fucking dynamite.
(29:02):
But do you have the menu? Because that what was that?
That was that like a fertata type thing.
Speaker 3 (29:09):
No, so it was a fried egg with turn up
and turn up egg and charred scallions. The first course
was the federnata, which was the the little breaded dish
almost like a Johnny cake, topped with some pickled peppers,
side of a spare guy with like a what was
(29:29):
it a trout row and like h oh, that was
like in that type suf It was a ramp sauce
and smoked trout row to be exact. And then was
the you'll see it all tomorrow. So as we talked about,
it's terrible audio, but you'll be able to see it
on Friday. And like I implore you, you've heard us
Glace Theo before and Caroline, you know she's been a
(29:51):
guest on this pod. She's been a staple in the
community for damn near eight nine years and she's fucking
slaying it. Just seeing those two off one another, it
was like professional pong players. Like that was one of
the better marriages of food cuisine types and like skills
sets that I've seen out of the industry in the
(30:13):
last couple of months. I also thought, you know, the
many Berea and Jeff Cox at Hop Alley. Those two
like varying from different you know, like regions played beautifully.
These two like they played into one another much more
than just like distinguished differences.
Speaker 2 (30:32):
And I think I think what was great about this
one and what's kind of like, you know, in a way,
it personifies Caroline's cooking as just kind of like simple cooking,
like yet relaxed. Yeah, like they're doing they're using good ingredients,
they're using good techniques, but they're like keeping it pretty
(30:56):
simple and it's fun the right words.
Speaker 3 (30:59):
I think, you know what I mean, Like that lets
the ingredients speak for themselves by no.
Speaker 2 (31:04):
Means it's simple meaning like oh, they're doing just like
basic Betty. No, I'm just saying, like, you know, their
grilled whole fish was excellent.
Speaker 3 (31:15):
It was perfect. Like the filets just came right off
my fileting. I've got to get better and at least
get closer to the seafood world. Can't wait. You know,
we're counting down the months twenty four to thirty six
months until Portugal. I'll get my game right eventually. But
like it just came right off the bad It just
came like you would have thought they did all the
(31:35):
dirty work for us. Now they brought that full bitch
out there. I ate that fucking eyes and all that's
for good luck, But that with the artichokes, you know,
the the Odal's Negro, which was that black and rice
with squidd ink and squid you know, like it was
just like they were all like perfectly chosen for one
(31:55):
another and they didn't ask anybody to be bigger than
they are both in the kitchen and on the plate.
And I thought it was just the It was pure class,
is what I That's the best way to describe it.
Like I want to eat that kind of cuisine every
goddamn day if I could afford it.
Speaker 2 (32:12):
Yeah, And to be honest with you, a couple of
things I want to say is number one, the price point,
the value was there, like the meal was hardy. I
was completely full at the end.
Speaker 3 (32:25):
Uh.
Speaker 2 (32:25):
Number Two, I want to say shout out to the
bar team there because the gin Martinis there are choice,
like I would put them up like some of the
best in the game in the city. And then also
just a reminder to if you're thinking, like, oh, I
haven't been to a net in a while, Like Tuesdays
they're all day happy hour, right.
Speaker 3 (32:47):
Yeah, all day happy hour and burgers too.
Speaker 2 (32:51):
Yeah, check that out and get yourself one of those
martinis after a long Tuesday.
Speaker 3 (32:56):
You're not lying and especially hard to find a great
spot in the Unity that's open on a fucking Tuesday.
But also it's like, if you go out of your
way for everything else in life, whether it's going to
work or going to get a bottle of wine, take
the fucking kids to a specific school or going to
soccer practice, why would you just sacrifice ease for you know,
(33:18):
something of the betterment you know? And I think Marigold
and Annette speak to both of those beautifully. I don't
get over to either of them near enough because they
are a little bit of a jaunt for me out
here in Harvada. But at the same time, every single
time you're there, you will not be disappointed both of
those locations slap. Both of those chefs are award winners
(33:40):
and deserve all the praise in their own right, and
so just having them work together and on a friendlier
price point by comparison to every other fucking pop up
we've done, I was like, oh fuck, yeah, yeah, yeah,
But I think that pretty much recaps the last week
or so obviously we did Tuesday episode talking about Drink Red,
(34:01):
Wear Red. We will be there this Thursday or next Thursday,
one week from today. As you listen to this, we
hope to see many folk there. You can still get tickets.
Use promo code Stoned to get ten percent off. And
if you're looking for a friendly price point on a
wonderful edible, y'all have got to check out Flour Union.
(34:23):
We've been talking about them. You heard them before the
intro music earlier. Flower Union Edibles twenty five fucking dollars
at fucking Oasis. There's two locations. They're littered across the community,
across the country, but I get mine from Oasis right
there on forty four twenty four fucking dollars. Those things
are so choice, especially for a casual consumer. And we're
(34:46):
not talking fifty milligrams. This is for the person that
just put their kids to sleep. This is for the
person that's going on a food crawl with their buddies.
Maybe you went out late on a Saturday night and
you just want to do dim sum on a Sunday.
Pop the top the fund stop, eat one or two
and you'll be good as gold. Chris Let's get together
this weekend, but for sure we'll get back together next
(35:08):
week for a new episode. For our listeners at home.
Thanks for coming back, Thanks for sticking with us during
the ups and downs, the irregular schedules. We're trying to
be better. We will be better. If you want to
be a producer of this podcast and get paid very
little and have to do even less, please reach out
to us Kip at Stone hyphenappetite dot com. We got
(35:29):
all sorts of stuff for you until next episode. Y'all,
Stay high, stay hungry.
Speaker 2 (35:36):
Beach beach hard. Cheers, Cheers,
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