Have Responsibility For Them Actions S9E26

Dooley was a dishwasher and found out why Mr. Lee is so angry. The price of meat is too damn high! What is a Cannoli? What is Sauerkraut?

Episode Transcript

Speaker 1 (00:12):
I should have brought another shirt. Welco back to Pat.
She's fat, I'm jasoning, this is Dennis.

Speaker 2 (00:19):
This is what Dully.

Speaker 3 (00:21):
That's an understated Yeah, it's raining, it's not raining.

Speaker 2 (00:26):
It's a downpour.

Speaker 1 (00:27):
I stopping here and.

Speaker 2 (00:29):
It's gonna start back up in about twenty seconds. That
shows everyone was driving like twenty five miles.

Speaker 1 (00:37):
I'm sure.

Speaker 2 (00:38):
Man.

Speaker 1 (00:38):
Like, did they have their hazard lights on though, because
that's important?

Speaker 2 (00:42):
Yeah?

Speaker 1 (00:43):
When did that start?

Speaker 2 (00:44):
Only?

Speaker 4 (00:45):
It's always been a thing really, whenever whenever visibility is
that load and everything.

Speaker 2 (00:48):
Yeah, you gotta put them onto that way people know
where you're at. He's like a fall. He made a law.

Speaker 1 (00:53):
It was like nineteen fog. Yeah, like you put your
hazard lights on him.

Speaker 3 (00:57):
Fog. They don't never turn on high beams return hide.

Speaker 1 (01:00):
That's why they make fog lights.

Speaker 2 (01:02):
I don't have those. Most people have trucks that have those,
not cars.

Speaker 1 (01:08):
Both of our.

Speaker 3 (01:08):
Vehicles have flood lights, fog lights.

Speaker 2 (01:13):
So how is your weak duels ship? Yeah?

Speaker 1 (01:16):
No, we see at the job.

Speaker 2 (01:19):
Well, I mean that happened and then we had some
guy come out and fix it. Broke The next day
something called them back out and was like.

Speaker 1 (01:32):
Hey, you gotta change the capacitor.

Speaker 2 (01:36):
Hey, just because it's air filters, that doesn't mean you
fixed it. Cool.

Speaker 1 (01:43):
I changed the air filters, probably circuitry.

Speaker 2 (01:48):
So it was from like seventy degrees to ninety eight
degrees in a day, and.

Speaker 1 (01:58):
You're playing the boy band.

Speaker 2 (02:01):
You should have ever since.

Speaker 3 (02:04):
I was gonna say, like like like a part of
their So I don't know anything by them because I
was gonna be like extreets.

Speaker 1 (02:10):
But obviously that is not ninety eight degrees?

Speaker 3 (02:13):
Oh is that them?

Speaker 1 (02:15):
What else you got? Bad?

Speaker 3 (02:16):
No?

Speaker 4 (02:17):
No?

Speaker 1 (02:17):
What other? What other ninety eight degree songs are there?

Speaker 2 (02:20):
That street back is actually boys?

Speaker 3 (02:22):
Right, good job.

Speaker 1 (02:24):
That's what my joke was, welcome back to the show.
That was my payo, that was my bay. Those were
my dudes.

Speaker 2 (02:34):
You more, you look more like an LFO guy.

Speaker 1 (02:37):
But what the fuck that is?

Speaker 3 (02:39):
I got nothing like I'm trying to a ninety eight
degrees song and like I swear it is one of them.

Speaker 5 (02:44):
No, it's ninety eight degrees that sad inside man, sad,
how sad in the middle of the horn from inside outside.

Speaker 1 (02:56):
Making some underwear root.

Speaker 2 (03:02):
Underwear room, come just throw near you. But it was
like I was finally asked the dishwasher meme, because our
dishwasher he is mister Lee, who is like seventy something.
He is on his beat vacation and he comes back tomorrow.

(03:25):
So we had a prime room night on Saturday, and
we had about forty forty heads twelve O inservations inside
there forty people and then we had some Balkans and
stuff like that. So we're busy on the line. So
we're like, all right, send all the shit out. And

(03:47):
even the picky people that were like, oh my stake
is not minerware.

Speaker 1 (03:51):
Because it's not this much closer to this, those other
people like.

Speaker 3 (03:58):
It's yeah, I mean there's I get it, you're paying
for it, you want.

Speaker 1 (04:02):
It the way you want it.

Speaker 2 (04:03):
Yeah. And so we get through. Everyone's fucking fine, everything's
going great, and then I'm like, all right, like I
need more plates. Go get one of your bus hubs.
I didn't realize how much they had until at the
end of the night.

Speaker 1 (04:21):
Shit came in like a fucking banquet bust hub.

Speaker 2 (04:26):
They brought back one bust tub with some plates and
I just washed those. Got this twelve top out. Twilve
top was the last over the night. Got that done.
I go over to dishpit and see that shit. I
wish I took a picture because they that there's nothing
in there except for kitchens and stuff. There's some sheet pans,

(04:49):
some cutting boards, some nine pans, six pans, third pants,
all sent of shit. I was like, I'm gonna start
getting dis done before they start bringing their stuff. They
they came in like a fucking congo line.

Speaker 1 (05:06):
Just bust up, bust up, bust up, bust up.

Speaker 3 (05:09):
You got more bust tubs than plates.

Speaker 2 (05:11):
They brought back like thirteen forty five pound bust tubs
and then one of this actually to the servers. First server.
He was like, hey, can you run silver I got to.

Speaker 3 (05:28):
Roll this shit and polish it before I can go home.

Speaker 2 (05:30):
Yeah, And I was like, what silver war? He was
bust up number.

Speaker 3 (05:35):
Four, he's just completely full of silverware.

Speaker 2 (05:38):
No, they don't separate.

Speaker 1 (05:40):
Oh nice, So.

Speaker 2 (05:41):
They just throw this ship in the thing. So he
was like fear and silverware. I'm like no. I was
like why. I was like, because they don't have any.
He was like, well there's something this bust up. I'm like,
I'm not running.

Speaker 1 (05:59):
I'm not so can through all your whole ship right?

Speaker 2 (06:02):
Just so you gets so we're for you. So you
go home because I'm gonna be here for We closed
an eight on Saturday. We almost left caught. Everyone flocked
out at eleven because of dishes.

Speaker 1 (06:18):
Wow, how big is your machine? Just like one rack?

Speaker 2 (06:22):
One single rack?

Speaker 1 (06:24):
And they kept is like a two minute four minute cycle,
two minutes like two three minutes something like that.

Speaker 2 (06:32):
Nothing, I'm a sum actually a four minute cycle because
I was over there.

Speaker 1 (06:36):
For a hot Is it chemical wash? Like or is it?
Does it heat? Does it do the heat sanitized?

Speaker 2 (06:43):
It has the the three?

Speaker 1 (06:47):
Probably chemical?

Speaker 2 (06:48):
Yeah, what is it?

Speaker 3 (06:49):
Did the plates come out a million fucking degrees?

Speaker 2 (06:51):
You got them?

Speaker 3 (06:52):
You gotta let them cool off so you can touch them.

Speaker 1 (06:54):
Not a million degree Remember at the holiday Inn.

Speaker 2 (06:58):
Where if you were close like you put on seven
it falls into one. No, we don't have that. But
but I'm like, I think the heat boosters coming out.
But just to be nice to some of the servers
that were actually courteous enough to try and start bringing
stuff to the kitchen, you know, I threw him one

(07:18):
load of soil war. I kept the rest.

Speaker 1 (07:22):
I kept all of it.

Speaker 2 (07:24):
It was it was the rest that we had in
the building and I ran that through the very last load,
and then I found out that Corey, the guy that
asked for the silver war left because he didn't want
to do it. I was like, why can't I do that?
Just leave, I don't want to do all these dishes.
Don't do them more? Bye? But uh no, there's so

(07:48):
many bus hubs of stuff. It was one area it
was stacked four bust ups high like dishes, like all
the bus hubs were full.

Speaker 3 (08:00):
And then they stacked another bustup on top of.

Speaker 2 (08:02):
The phone because there's no other room anywhere else. So
it's like dishes, the bar mats, bar stuff.

Speaker 3 (08:11):
Damn and bar doesn't even wash it own ship.

Speaker 2 (08:14):
No, they just bring the dishes because apparently no one
knew after I don't know the sixth day that mister
Lee wasn't there. Oh what is the dishwalker. It's on
vacation because we told you two days ago, three days ago,
four days ago.

Speaker 3 (08:36):
Everybody, everybody chip in and you know, get this that
a manageable fucking size. Yeah, like that was like one
thing like when we worked at Town Center, like the
servers fucking did dishes, dude, Yeah, like like they would
like they would scrape their plates and put them into
dish racks.

Speaker 2 (08:57):
And I'll hold you what was that?

Speaker 1 (09:00):
What did I do?

Speaker 2 (09:03):
You put your hands on some shit? If you want
me to do your ship, take some fucking ship.

Speaker 1 (09:09):
And put it where we're put it away like and
like once.

Speaker 2 (09:12):
Certain like when I first went over there, Uh, these
the server and the hostess, they were double teaming a
bust up because it was so fucking happy to carry
it together. Yeah, it was like it.

Speaker 1 (09:25):
Felt like forty pounds, fifty pounds even easy. You're gonna
tell me that they couldn't pick up fifty pounds.

Speaker 2 (09:30):
Right, No, they they're nineteen and small, so I don't
want to doubt it. But so one of them is
trying to make room to put the bus us up there,
and I was like, just put it on the floor
and they're like are you sure.

Speaker 1 (09:44):
I'm like, you're struggling to even hold it.

Speaker 2 (09:47):
You're trying to make room with one hand.

Speaker 1 (09:49):
Put on floor before before you drop it.

Speaker 2 (09:51):
Before you drop it, and then I'm gonna have to
clean it up. So just put on floor, go away,
And they're like, why is he that? And I was like,
I fucking get why. Mister Lee starts throwing ship. This
old seventy year old man, he will start fucking pegging

(10:12):
ship in that dishpit. He's been there for eighteen years, literally,
and he will. He don't give a fuck.

Speaker 1 (10:17):
He's just like, oh that sheep pan not Eve, They're
gonna fire me. It's my fucking area.

Speaker 2 (10:24):
Don't give a shit. Fuck you guys. Like I'm just
over there, and just like every time I turning around,
it was like Congo line, they just brought more ship.
And then before Corey left, Yeah, I'm fucking puting his
name out there, don't give a shit. Fucking uh. He
he brought back another bust up. I'm very close to

(10:45):
being done with all additions, and he brought back another
bust up and he was like, I'm just trying to
go home. I'm like, are y'all Easter egg hiding this ship?
Like don't put this underneath the high top and you're like, oh,
there's the last Easter.

Speaker 3 (11:00):
I mean I washed obviously many had dishes in my
day when I was doing it professionally as it was
my job. We were more of a porter than a dishwasher.
I guess, like we cleaned every fucking thing, but like
we thought we were done yeah, like and we've been

(11:21):
doing dishes like NonStop for like six hours straight, like
just NonStop. And like I remember I was telling you
about the queens, like the racks, it's like metro shelving
on wheels. Yeah, And like we turned a corner because
there was like a wall like between like the the
three compartment sink and like you know, there was like

(11:43):
a then there was like a wall, and then there
was like this long hallway you know, where like you
put like all the banquet dishes and stuff, so the
shelves that didn't.

Speaker 1 (11:50):
Have wheels on them.

Speaker 3 (11:51):
Yeah, But then we turned the corner and there was
like four more queens, completely full, all four shells, like
going down the hallway.

Speaker 1 (12:03):
Really, he was like what the fuck, Like.

Speaker 3 (12:06):
It's like already eleven o'clock at night, like there is nobody.
Like we thought we were done, like we were like
cleaning up our area, and then we turned a corner
and like no one happened to mention, like, oh yeah.

Speaker 1 (12:17):
There's four more over here.

Speaker 2 (12:20):
That's just like we left them there. Yeah, nobody told
me about them. So I'm gonna deal with it tomorrow.

Speaker 1 (12:29):
But the morning dishwasher can deal with that.

Speaker 2 (12:32):
But no, like, I mean, I talked to the front
of house manager and I was like, tell them to
put the what do you scrape the scraps off the
plate with.

Speaker 1 (12:44):
The four spoon? Put a glove on, yeah, knife hand
that ship.

Speaker 2 (12:49):
I don't give fuck. He was telling me your T shirt.

Speaker 1 (12:52):
I don't care. He told me.

Speaker 2 (12:55):
He was like, well, it's it might get too heavy
and the bus for the so far, then bring it
to dish before it gets.

Speaker 6 (13:05):
Like that halfway halfway dude, because it to me, in
my eyes, it seems like there's a car.

Speaker 2 (13:11):
To me, my eyes, it seems like they want to
have like a marathon fucking walking this thing forty yards
to the dishpit. Who can do faster? Likes that?

Speaker 1 (13:23):
Some cross fish, Yeah, restaurant CrossFit.

Speaker 2 (13:27):
And like yesterday another prime example, there's like five six
fucking plates that had eggs on it. It's five pm.

Speaker 1 (13:38):
Wow, breakfast ended at see I'm blame in the morning
cook for that ship.

Speaker 3 (13:42):
Oh the dish, the dishes didn't come back to.

Speaker 2 (13:45):
Yeah, the dishes didn't come back to.

Speaker 1 (13:46):
Were they behind bar? They were behind the easter eggs.

Speaker 7 (13:50):
Egg.

Speaker 2 (13:51):
It's a motherfucking Easter egg.

Speaker 3 (13:54):
It's always behind the bar. Like a serfer goes back there,
puts them down to get and then like I gotta
fill this drink and then.

Speaker 1 (14:00):
They leave it.

Speaker 2 (14:01):
Cubby is right there with the bar like they have
lay a server area where they have all the station.

Speaker 1 (14:08):
The server station. What's the fuck's the server cubby?

Speaker 8 (14:11):
That's what.

Speaker 2 (14:12):
It's literally a small broom, smaller than in her bathroom.

Speaker 3 (14:16):
But it has like a drink machine in the fucking register.

Speaker 2 (14:18):
No, it's literally just it has a popcorn machine.

Speaker 1 (14:23):
The coffee randoms like home bunch o the ship Like
it's just got a random ass popcorn machine in there.

Speaker 2 (14:28):
A fucking cubby pretty much, but they have it in there.
And then he told me I love popcorn. The fern
house manager told me. He was like, well, I just
want to give a different type of ben so it's
not that heavy for when they bring it. I was like,
they're already training for the CrossFit Olympics.

Speaker 1 (14:47):
Bro, Like you gotta carry the bus. Who can carry
the bus? Tub of silverware?

Speaker 2 (14:53):
The fur is like you get one get one for dishes,
one for silverware. Yeah, how about when you're bored bringing
to dish?

Speaker 8 (15:02):
Why?

Speaker 1 (15:02):
I can't think how far away is the dish machine
from the restaurant that they couldn't, you know, a pub.

Speaker 2 (15:09):
The fair way, and then another banquet room, and then
finally the kitchen. It's about i'd say forty forty yards,
maybe fifty.

Speaker 1 (15:22):
That's a pretty substantial distance. Okay, actually probably lying, it's
probably like thirty to forty. That's the same number you
just said.

Speaker 2 (15:29):
I said forty to fifty. So I have a football field.
Now you're talking about third of a football field. I'd
say i'd probably say like a third of a football field.
The listeners know what he's talking about.

Speaker 1 (15:41):
Are we using the end zone?

Speaker 2 (15:43):
I don't know.

Speaker 1 (15:43):
That's another ten How far?

Speaker 2 (15:45):
How far is twenty yards?

Speaker 1 (15:47):
It's fucking twenty yards and feet?

Speaker 2 (15:50):
An American?

Speaker 1 (15:51):
Well, there's three feet in the yards sixty feet or
sixty feet or three feet in yard twenty twenty yards
sixty feet or six basketball balls?

Speaker 3 (16:05):
Okay, because we are not using the metrics as the fucking.

Speaker 2 (16:12):
Nine millimeters in eighth, it's probably about six basketball probably
about fifteen mm dryers, ye, wash your dry washer dryers

(16:32):
fifteen fifteen washer dryer sets. It's probably about that part.

Speaker 1 (16:37):
How is it like is it a hallway?

Speaker 2 (16:40):
It's literally yeah, it's a hallway. It's you have the
stairs are here that come from like the downstairs, upstairs
everything or downstairs and the I mean that's what stairs
to shut the fuck up. Downstairs at the athletic area
and then and the pro shop and then the middle
area is these stairway coming from outside like a landing

(17:05):
kind of yeah, and then upstairs l letters right there.
You got the fairway that's right there.

Speaker 3 (17:13):
When you walk in, the fairway is like a room,
like a banquet room, like Lynn Haven.

Speaker 2 (17:18):
Because you keep.

Speaker 3 (17:18):
Saying like the fairway and I'm thinking like you're looking
out over a golf course because that's where we're at,
and there's the fairway.

Speaker 1 (17:25):
Yeah, Shannon doah. It's just the name of a banquet room.

Speaker 2 (17:30):
So the pub is the bar, yeah, And that's directly
to the left. And I wanna I want to I'm
gonna take a video.

Speaker 1 (17:37):
You were supposed to.

Speaker 3 (17:39):
Like I don't know, like two months ago, so that
that way, that way I could put it together.

Speaker 1 (17:45):
I'm gonna do it. I don't work tomorrow.

Speaker 2 (17:48):
Tomorrow is gonna suck for fucking Maddie see alone. No,
it's him and the new girl. So I feel bad
for her, but it's the men's talk. No, it's the
men's golfing League.

Speaker 1 (18:02):
I don't know what that is about.

Speaker 2 (18:03):
Fifty fucking men come in there, order burgers, fries, wings
and everything else.

Speaker 3 (18:09):
Yep, so it's like after the courses closed.

Speaker 2 (18:13):
Yeah, they did their tournament during the day, whatever the
fuck it is, and then they come in there. We're
not at six forty five, and then ordered food around
like seven thirty after they've had a beer two and
then they're they're too close.

Speaker 1 (18:30):
So it's just like a club inside the clubhouse pretty much.

Speaker 2 (18:36):
And Maddie is being all worried asked them about this,
and I was like, well, you could have just worked Friday.
I could have had Friday off and you wouldn't have
to deal with this because it did they all come
in one time. And also the other thing is servers
do not split checks as any split tickets.

Speaker 1 (18:58):
Sorry, I would say it's like twelve top was a
twelve top.

Speaker 3 (19:01):
Yeah, it's sending all twelve one time they don't send
sipe in six hit send and then.

Speaker 2 (19:06):
One time I had a fucking CBS ticket of there
was a twenty top.

Speaker 3 (19:13):
That's just like the only thing about that is it's
just it's too much too, it's too much to read
and into keeping dragging like ship did I get everything?
Like and then it takes me even longer. He's got
to go back.

Speaker 1 (19:25):
And read your CVS receipt. Yeah, and make sure I did.

Speaker 2 (19:28):
Everything, dumb asked banting you had to go to on
that Monday after Yeah, yeah, anohing was done about everything
that I said. Oh, I was literally excuse.

Speaker 1 (19:40):
Me, excuse me. I believe it, and nothing is done.

Speaker 2 (19:48):
And I even told them, like split tickets. If you
have a table that is six, like after six.

Speaker 1 (19:54):
Six six number and six, hit send and keep typing.

Speaker 2 (19:58):
I don't understand why it's so hard. Is it because
you have to re have to type his member number
in or you have to do this?

Speaker 1 (20:06):
I don't know.

Speaker 3 (20:07):
I mean, dude, like what like I've had tickets so long,
Like you gotta like fold them in half because they're
gonna be dipping into like the cheese sauce, you know
what I mean, or like whatever gravy is in this
hot well, like you know, like we gotta keep the
little on that for a while.

Speaker 1 (20:22):
I shouldn't the ticket's gonna go in there.

Speaker 2 (20:24):
I should have Corey and I fucking wore as a scarf.
I was like, is this appropriate? Just like, what what
do you mean? I'm like, fuck, you mean, what the
fuck do I mean? That's a twenty top on one ticket.
Why am I wearing it? Like a scarf? Has everything down?

Speaker 1 (20:42):
I'm like, yes, that are read after twelve, so.

Speaker 3 (20:48):
I'd says so hard man like and especially like if
your machine doesn't like put like items in a group
and like, oh you need two of these, like it'll
like if it's like you needs medium river mashed potatoes
and greens.

Speaker 1 (21:03):
And it was just like two hours.

Speaker 2 (21:05):
Does but the server that ring that ship in doesn't
do it. She fucked it up and put nine steak freaks,
which is a newer trip with.

Speaker 1 (21:16):
I know which steak freets are.

Speaker 2 (21:20):
I'm just saying, but then what are freaks? And then
she fucking put in like a couple more or whatever,
and then she avoided it.

Speaker 1 (21:27):
Has really good steaking sorry whiskey kitchen. Really yeah, they
have a.

Speaker 3 (21:32):
Really good steak freek Like I was kind of fucking surprised.
I had the chimney cherry on it.

Speaker 1 (21:39):
It was good old like and like I wasn't I
wasn't there to eat.

Speaker 3 (21:43):
I was there to have beverages, but we got one,
and I was like, wow, that's actually fucking good.

Speaker 1 (21:49):
Like it's amazing what a kitchen.

Speaker 2 (21:50):
And do when they're drunk off a whiskey.

Speaker 1 (21:55):
Burn it, burn it.

Speaker 2 (21:59):
But I mean it's just the whole week was all
fucked like with no dishwasher and no nobody planned to
get a person in there.

Speaker 6 (22:09):
I mean you only got one, yeah, misterally, like nobody
would like sign up like a server or somebody like, hey,
you want to be a dishwasher this week?

Speaker 2 (22:22):
No, because they're being so stingion on the overtime. But
now you have me and I who are the head cooks.

Speaker 3 (22:30):
I just remember, like I remember my first breakfast shift,
like I had like one day of training, Like I
was a fucking I was a night cook PM dude.
You know, Like I came to work at four, you know,
it's like maybe three, you know, to open a five,
you know, and it's like and like chef comes to
me and he's like, hey, I'm gonna need you to

(22:52):
work breakfast next week.

Speaker 1 (22:54):
Breakfast cook's going on vacation.

Speaker 3 (22:56):
I was like, I mean I I've never done it.

Speaker 1 (23:00):
And he's like he's well aware I've never done it.

Speaker 3 (23:02):
He's like, you're gonna work with him? Yeah, before he
goes on vacation.

Speaker 2 (23:08):
I was like, okay, cool whatever.

Speaker 1 (23:09):
I mean that ship is early, dude.

Speaker 2 (23:11):
I mean we're talking holiday in early.

Speaker 1 (23:16):
You knew what this was at the Double Tree. And
so you get there and.

Speaker 3 (23:20):
You go in and you go to the locker room,
you change, and dude, it is like the buck cracker
that's not even crack.

Speaker 1 (23:25):
It's dark outside. It's so dark there and.

Speaker 2 (23:29):
The bar.

Speaker 3 (23:30):
Yeah, and then like you like I get up there
and you know, he's like, okay, this is like how
He's like, I've never turned the lights on.

Speaker 1 (23:41):
I've only turned them off. But like we get in
there and you all light the pilots.

Speaker 3 (23:48):
So yeah, like like you know, showing like if that
dude legitimately taught me how to flip an egg, like
that's how Like on breakfast, I mean, I could scramble
a fuck album.

Speaker 1 (23:57):
But if you want anything else, like you got to
talk to some body. But no, I learned how to
cook breakfast in like a day. I didn't.

Speaker 3 (24:06):
I wasn't proficient, but I understood the concepts. Like it's
like that ship is early dude, and like just for
you to be like there were still eggs on late
at o'clock at night.

Speaker 9 (24:22):
That.

Speaker 3 (24:24):
Dude we had that we like, so I worked at
one place and they didn't have like they would they
would scramble eggs and roasting pans for.

Speaker 1 (24:35):
Like catering for like banquets.

Speaker 3 (24:38):
They would like literally have roasting pans like on the stove,
like six burners and a roasting pan, and they would
scramble them in there and of course, like.

Speaker 1 (24:46):
The eggs stick.

Speaker 2 (24:48):
Like a motherfucker.

Speaker 3 (24:49):
I was like, well, y'all stopped doing this ship doing
on the flat top like flattop's not bigger enough, dude
in fucking batches, dude, Like you don't gotta cook six
fucking pan to eggs at one time.

Speaker 1 (25:01):
You can do like one or two, you know, but with.

Speaker 2 (25:03):
This big old bag of eggs doesn't need to be
cooked at one time. It's not a once you open it, it's
not a beer. It's not once you open it you
need to be done.

Speaker 3 (25:12):
But like, but they would like we would like the
breakfast cook would and watch them, like they would come
to the breakfast and like they would put water.

Speaker 1 (25:20):
They would put water in them and let it soak
and then so the.

Speaker 3 (25:23):
Night guys get there men, and I was like, I
ain't doing.

Speaker 1 (25:27):
That, and so this would go on.

Speaker 3 (25:31):
Yeah, I mean I would dump it out and put
more hot water in for the breakfast cook, Like I
hit it with some soap. It'll be easier for you, now,
you know what I mean. Like then I would come
back and it's still there, and it was like a
fucking standoff. I am not cleaning that ship. Finally, finally,
the fucking cook who did it. And this was like
on a regular basis, this isn't like a halfen once
the cook who did it, his name was spooned by

(25:54):
the way, I don't know if that was his real name,
was like a jail name.

Speaker 1 (25:59):
Well, he was the navy at one point.

Speaker 3 (26:01):
I feel like this whole kitchen that I worked in
at one point everybody was in the navy cook.

Speaker 9 (26:09):
And like so.

Speaker 1 (26:12):
Like he like it was.

Speaker 3 (26:13):
Back there, and he's back there scrubbing, Like I get
there and like he's like, I'm coming in for my
evening ship. He's about to leave, but he's taking care
of these day of pants because chef finally got pissed
on me.

Speaker 1 (26:24):
He's like, I don't give a who cleans.

Speaker 3 (26:25):
These fucking pants. They better be clean by tomorrow. And
he's like, so you're in there with like literally like
a paint.

Speaker 1 (26:32):
Scraper ig.

Speaker 3 (26:37):
Like, and dude, they smelled so fucking bad, like sulfur
and spoons back and he's like, he's like, damn, smells
like wide open ass in here, like somebody left.

Speaker 1 (26:48):
Their ass open.

Speaker 3 (26:51):
It was so fucking gross, dude, Like, and like the
eggs were green by now. I'm not exactly what. I'm
not exactly sure what turns the eggs green, but I
think it's like oxiden oxidation between like stainless steel and
and eggs, which is why like most of the bag
d eggs like have like a citric acid stop that

(27:12):
from happening.

Speaker 2 (27:14):
So doctor Sister is using some weird ship.

Speaker 1 (27:16):
Right, evidently eggs just to turn green all the time.

Speaker 2 (27:22):
Because they weren't. There's no science, like nothing that's a
food science food science, but pretty much the past I
don't know four days, I've just been mad and wet.
Overtime checkings don't look great because now we don't have

(27:46):
taxes on overtime. I don't give fuck and bus tomorrow.
I can't wait to hear about the horror stories about
that because I'm putting my phone on airplane mode tomorrow.

Speaker 1 (27:59):
You probably going to work tomorrow.

Speaker 2 (28:01):
No, no, it's.

Speaker 1 (28:02):
Prepared to get called in.

Speaker 2 (28:07):
News. Sorry, I am not coming in. Doctor Evil has
called me into his shift and I am going to
be feeding his shocks.

Speaker 1 (28:21):
All right, then that's not about your.

Speaker 3 (28:25):
DELI is be like on a thirty minute, like I
was hot and sweaty.

Speaker 2 (28:29):
Now it's just wet.

Speaker 1 (28:32):
I feel like I ran like two miles moist. Nothing
actually nothing as exciting as.

Speaker 2 (28:37):
His week.

Speaker 1 (28:42):
You were a dishwasher.

Speaker 4 (28:44):
No no, no, no, no, it's just you know, kind
of a normal week.

Speaker 1 (28:48):
You know, it's before the drive is.

Speaker 2 (28:52):
Already coming down now, so it's like, you know, starting
to be the.

Speaker 4 (28:55):
Dog days of summer now, and meat prices are still
going yeah there, yeah, yeah yeah guess placed yeah, like yeah,
I got sure bitch that for the because we raise
the price on certain things, and I'm like, well, with
all the respect, you want cheap meat, Like like.

Speaker 2 (29:18):
How they.

Speaker 10 (29:23):
On the average, how much do you think like if
you could, if you could put a percentage on it,
as like you know, from like last month to like
this month, like how much would you say the price
of like like.

Speaker 1 (29:36):
I don't know.

Speaker 3 (29:37):
I mean, chicken is like one of the fucking craziest ones,
Like how about that, Like chickens like stable.

Speaker 4 (29:42):
Chickens somewhat stable depends on who we buy it from,
like because like we're getting the same type of product,
but like our one supplier fucking it was one hundred
and one hundred and thirty dollars for for forty pound
case and fucking am my leg quarters. You know it's
like there used to be like twenty bucks. Yeah, you know,

(30:04):
like yeah, like, dude, the fuck like we had we
had to raise the price on on our whole legs
and our fucking nam boning thighs. Reasonally why And I'm like, well,
when our costs go up, we have to go the price.
But we're actually good about like when the prices start
coming back down, we rud our price back down.

Speaker 1 (30:21):
Too, right, you don't leave it up.

Speaker 2 (30:23):
We're not We're not, you know, like the grocery store.

Speaker 4 (30:25):
That's why it was like you all should start doing
sales and I'm like, we're not a grocery store. Yeah,
but you see how more how much business they get
whenever they do sales. I'm like, do you see how
much business we have every single day?

Speaker 2 (30:37):
Not just whatever they do.

Speaker 3 (30:38):
I guess it's like what you would call it like
market price, market pricing. Yeah, so you mark it up
a specific amounts.

Speaker 2 (30:44):
We working off twenty five percent markup.

Speaker 3 (30:46):
And then so then you yeah, so when your prices
come in, like when you buy whatever, you mark it
up twenty.

Speaker 1 (30:51):
Five percent from what you bought it at.

Speaker 3 (30:53):
Yeah, and you're still probably taking a loss because it's
like you don't sell all of it.

Speaker 2 (30:59):
Yeah, like there's way involved. Well, see that's the thing.

Speaker 1 (31:01):
Like with Squirts Snakes skirts ks.

Speaker 4 (31:04):
We had to jump up the price on him, and
because we did a cutting test the other day and
we were literally making fifty cents on a waste because
the wasted and everything, because like the fucking.

Speaker 8 (31:15):
Skirts stakes are just that we just got have had
so far, this is the last week and everything.

Speaker 1 (31:20):
Dude, I took a tire on just one side.

Speaker 4 (31:23):
From Peeling in love a good skirts same here, but
like from when I'm from Peeling and everything on one
side alone, I took almost a pound and a quarter
of skin and fucking fat off.

Speaker 2 (31:33):
That damn thing.

Speaker 3 (31:34):
See, I think that's probably the supplier issue, Like I
don't know who you're getting it from, but yeah, like
that's like, fuck dude.

Speaker 8 (31:40):
They literally started off like at almost three three and
a half pounds. By the time I was done, it
was just over a pound a fucking meat.

Speaker 9 (31:49):
Damn.

Speaker 1 (31:50):
I'm like, that's just no, it's fucking crazy, dude. So
we had to get IVP.

Speaker 3 (31:55):
Are you buying, Like, it's depends sometimes IBP, sometimes it's Excel,
just depending on depending on the price and what you
can get what the spar gets us. Yeah, so what
the supplier can get is what you can get.

Speaker 8 (32:11):
But yeah, I almost Yeah, price is getting crazy.

Speaker 4 (32:14):
They're like, fucking we'll pay more propound for fucking a
Tomahawks let me do for boning rabbis.

Speaker 3 (32:22):
For extra bone, for extra bone, because I was like, what, yeah,
it got a longer bone.

Speaker 2 (32:29):
People actually still eat like the Tomahawk State people love
that ship.

Speaker 8 (32:35):
The fucking the US Coast Card got fucking ten of
them a week ago.

Speaker 4 (32:39):
We're gonna say, like people still eat like just for
the for the wardroom, I guess, so fucking night ship.
Like she ordered him, like just to give you a
heads up, it's gonna be a pretty pay. She's like, well,
it's the governess funny, so I don't want to care.
I'm like, oh, okay, all right, cool, ten fucking tom
monks eight hundred and fifty.

Speaker 1 (32:55):
Eight dollars for captain's dinner.

Speaker 4 (32:59):
I was like, there's prices, secrets, whatever, total the total,
And she's like, eight fifty eight and fifty damn steaks?

Speaker 2 (33:07):
How much for one?

Speaker 4 (33:08):
Those are some big bitches, though, Well, yeah, they're about
two and a half three pounds.

Speaker 3 (33:13):
How much is that bone? Yeah, like you think it's
like a quarter pounds of bone. No, I said, maybe
a goot twelve ounces of bone. Twelve ounces of bone.

Speaker 1 (33:21):
Yeah, so.

Speaker 2 (33:25):
Just one for one steak.

Speaker 4 (33:27):
It's it depends on depending on the size of the
longe and a cutoff usual anywhere between sixty five to
eighty bucks for one steak.

Speaker 2 (33:38):
Yeah, that's the same.

Speaker 1 (33:40):
I mean, that's these days prices.

Speaker 3 (33:41):
Like these days prices a few years ago, Like my
neighbor would be throwing tomahawks on the grill.

Speaker 1 (33:46):
Like weekly throwing tomahawks. Something I used I used to
live the good life.

Speaker 3 (33:52):
I don't need no pool. My neighbors got a pool.
I don't need an outdoor kitchen my neighbors.

Speaker 2 (34:01):
Old days where he literally like Jason coming over, all.

Speaker 1 (34:05):
Right, I'm not, Yeah, I'm not. I'm next door.

Speaker 3 (34:07):
Why because if the fight's coming on the night and
we got it on the big screen outside.

Speaker 1 (34:13):
The bar or laying down looking on the project at
the bar, Okay, it's.

Speaker 2 (34:21):
Good old days. I'm still that's a great show. Ever
soon tiking a thing about it. I still remember what
the fuck you asked me. I will not let this
down because you told Mary Elizabeth I could plunder your
toilet it you paid, motherfucker and keep a job. Yeah,

(34:47):
I don't want to keep it up.

Speaker 3 (34:48):
Well, I mean I didn't realize. I didn't realize the benefits.

Speaker 1 (34:52):
Finally, what the fucking ever. What everyone was making was
like I'm gonna quit. You can't do that.

Speaker 2 (35:00):
But I'm still, for the life of me, I can't
remember what you asked me to get from the office
and bring it to me. Didn't bring it to you.

Speaker 3 (35:09):
I can't either.

Speaker 2 (35:10):
Like that is a mystery that I wish Scooby Doo
could come and help us find out, because.

Speaker 1 (35:15):
That ship, hey going to office?

Speaker 2 (35:17):
Is this there?

Speaker 1 (35:18):
Yes? Yeah, I need that.

Speaker 2 (35:21):
It was. It was literally that and without is that there.
It was the thing, and like I brought it to him,
like I think I was working the morning ship because
I got out here like two yeah, and I remember
bringing it in like a bag or or a box

(35:42):
or something, and then I hung out for like two
seconds and then my dad was like, get the fuck home.
It's COVID. I see that you're at Jason's house.

Speaker 1 (35:53):
I'm like, apparently I got a fucking gos Anthlee taco.

Speaker 2 (36:04):
It happened multiple times because I kept on coming over
here because I was like, I need human interaction with
people actually, Like I was married Lizabeth fucking like secretary
for like three months.

Speaker 1 (36:20):
Bro.

Speaker 2 (36:21):
She was like, what did I ask about that thing
the other day? And you're getting your dog washed? Oh
that's what I really wish. Every time I answered something
right would give me fifty dollars.

Speaker 8 (36:37):
Thank you.

Speaker 2 (36:38):
That's going to alcohol anyway, but not for the life.

Speaker 1 (36:43):
I mean, I still can't remember when the pot I
brought over, Like I want to say it was like
a knife, but that doesn't make sense because it.

Speaker 2 (36:51):
Was like it was like a box, like it was
an actual you were you said it was a box
that is here in the office, like to the left
and everything that was to the left was like your
personal stuff.

Speaker 3 (37:09):
Yeah, it was something personal that that that I left
it like I'll be back for that, and it's like, wow,
this is.

Speaker 2 (37:16):
Taking a really long time. I do need that, Like, yeah,
it was one of those things where, like you brought
in I wanted to say it was a smoking gun.

Speaker 3 (37:26):
Maybe maybe they that something along that line would make sense,
Like but because I was because I was with Troy,
we were like cooking every day.

Speaker 1 (37:35):
You know, it's like, oh, you know it would be cool. Yeah,
I fucking leave that at work. It'd be cool.

Speaker 2 (37:43):
I told Mary Elizabeth he could unplug toil it. But no,
I mean, that's still one of those things. I'm just like,
what was it was? There?

Speaker 8 (37:57):
Was?

Speaker 2 (37:57):
It was a black camp for the light mirror? Was
the chicken I.

Speaker 3 (38:01):
Gave him, Like, yeah, I'm gonna need you to get
my chicken. My chicken out of the office.

Speaker 1 (38:09):
It's probably hungry, I said dated him. So if you
were Myny the Cox on the draft here.

Speaker 3 (38:18):
But I do remember specifically telling you like this is
it's exactly here?

Speaker 1 (38:23):
Yeah, like this like I know exactly where it is because.

Speaker 3 (38:27):
I had like like I had like a personal area
where I kept my personal things in the kitchen office,
like because I did cook so much there, and it.

Speaker 2 (38:38):
Was something like only me, Jason. I think Zoe really
knew where you're Yeah, that was at it was like
in the cabinet over here.

Speaker 1 (38:46):
Pull all the out the way out and then reach
to the back.

Speaker 2 (38:51):
And it would just be just random ship. And we
all knew the fuck the random ship was. And we're like,
there's the flame thrower, there's this.

Speaker 3 (39:03):
And it was just like, yeah, really, I don't I know,
I know, I remember asking you to bring it to me.

Speaker 1 (39:07):
I don't remember what it was. And also that nineteen
and also when of our over you and Troy were
fucking classic. I mean, well, let's scope it.

Speaker 2 (39:20):
Yeah, and me and I'm like it was fear with you.

Speaker 3 (39:26):
Go pall really like it was like, what are you
doing watching TV twenty? Was it twenty twenty?

Speaker 2 (39:35):
Yeah?

Speaker 3 (39:37):
Literally every single time that started in nineteen it was
COVID nineteen.

Speaker 1 (39:43):
No, it wasn't twenty twenty. It was nineteen declared.

Speaker 9 (39:47):
I started at the end of nineteen and when they
shut everything down it was twenty twenty.

Speaker 2 (39:50):
Yeah, But it was literally every single time I talked
to like when we did the podcast with like, uh
the whole season twelve.

Speaker 1 (40:05):
Yeah, yeah, yeah.

Speaker 2 (40:08):
We got on the podcast and I was like, how
is everyone Trump bright, sober, windows to the soul? Whatever?
Fuckdality to say, let's just keep it going.

Speaker 3 (40:22):
Yeah, I mean, I just let's spend a lot of
time by the pool, and like Troy would.

Speaker 1 (40:31):
I would watch cooking videos with Troy and the videos.

Speaker 3 (40:35):
Were in Vietnase Trump by right then he'd be like,
I'll be back and he would go to the store
and buy whatever the fuck.

Speaker 1 (40:44):
He would go to the Asian market and get whatever
that dude was cooking, and he would.

Speaker 3 (40:50):
Come back and it's like, all right, step by step instructions,
let's go, dude, this ship is delicious. I have no
idea what this what I'm saying, but I can see
what he's cutting up and I can do that.

Speaker 2 (41:04):
Oh yeah, I started my journey to learn.

Speaker 1 (41:10):
Yeah me too. I'm like, I'm all day three when
I didn't stop for three days. Yeah, I think we
were like doing babble and it was just.

Speaker 3 (41:20):
Okay, we were only doing the conversation. Like I wasn't
trying to be able to read it or write it,
just trying to be able to understand when people speaking it.

Speaker 2 (41:32):
Yeah, with that.

Speaker 1 (41:36):
Dude, they just they just talked too fast, you know
what I mean, Like you know, usually always yelling. Why
are you so angry all the time? Sorry, I didn't
mean like what else.

Speaker 2 (41:52):
I'm sorry.

Speaker 1 (41:52):
We want the whole tunneld like a segue. We fucking
we got on the electric bike.

Speaker 2 (42:00):
Yeah, it was.

Speaker 1 (42:03):
It was a season week, you know, like nothing's right
home about.

Speaker 2 (42:06):
It wasn't like the week before. Yeah, neither was ours.

Speaker 1 (42:10):
I mean we have to go to we gotta get
back to the farmer's market, which is good.

Speaker 3 (42:14):
I like going there.

Speaker 2 (42:16):
I like it when you're there.

Speaker 3 (42:17):
It was actually like a pretty decent day, like as
like because we were at the farmer's market last week
or the week before last week for the market.

Speaker 1 (42:25):
It wasn't. I think it was just too hot that day.

Speaker 3 (42:27):
I don't know, like you fucking yesterday it was hot
as fun too. Yeah, but I mean we were consistently steady.
I don't know, I don't know what's the better way
to make money, right, Like do you want to make
it in groups of like ten sandwiches or would you.

Speaker 1 (42:47):
Rather just be like all day you just continuously make
like two or three.

Speaker 3 (42:53):
It's like if it's yeah, instead of like everyone every
like like twenty minutes, someone comes up like I need
ten cent, which is like some bitch.

Speaker 9 (43:01):
I like having a steady day, so it's spread out.
We are constantly working.

Speaker 1 (43:07):
It's less stressed.

Speaker 2 (43:10):
I feel like if you're getting a flow and it's
just consistent.

Speaker 1 (43:15):
Sty and then like a minor little yeah most by.

Speaker 2 (43:22):
When set YouTube and it's like most of your played, yeah,
most visited.

Speaker 3 (43:29):
You have, you know, like lunch, I like if you're
there for lunch, you know, you know, like the twelve o'clock.

Speaker 1 (43:37):
Hour is like normally like where it's gonna peak.

Speaker 3 (43:42):
You know, and then like it'll gradually come down towards
like two PM, which is where it usually levels off,
and then like working whatever lunch comes after two. It's
kind of like your bonus lunch, you know what I mean,
Like you're still making money, you know, but it's calm
down and I and my station's clean.

Speaker 2 (44:00):
Man.

Speaker 3 (44:00):
It's like at noon, your ship's like you're just throwing
ship around like I'm gonna need that in two seconds,
So I'm just gonna put it over here because like
I'm gonna need it ten more fucking times, like like
when you like when you flip.

Speaker 1 (44:13):
Your mayonnaise fucking.

Speaker 3 (44:15):
Like a container when you flip here like the mayonnaise
squirt model, like upside down, so the mayonnaise is always
at the front so you're not shating. Yeah, dude, I
got these new ones. They're not as big as my
old Mayonne squirter, but there's still try tips. But they're

(44:38):
easy load at the bottom, so you can take the
bottom off and reload in that way like you're you know,
you're good your your your five fo your mayonnaise, even
though I go through.

Speaker 1 (44:49):
Actually I'm supposed to get a delivery today with mayonnas.

Speaker 2 (44:55):
For Jeff whoever you are.

Speaker 3 (44:59):
No more, but like I don't know, because it's two
instead of one big one, so it's two smaller ones.

Speaker 1 (45:06):
But they fit side by side, so it's kind of convenient,
except for when I flip it over, it leaks a
little more than new old one.

Speaker 3 (45:13):
Yeah, so the new one has so when you grab
the new bottle, like it has mayonnaise on it.

Speaker 2 (45:17):
I don't know. These new squeeze bottles.

Speaker 3 (45:23):
We're going down squeeze bottle tech people, Hang on, we have.

Speaker 2 (45:28):
I have not used them, but it like has like
one of the.

Speaker 1 (45:35):
It's like cap on the top that you normally whar
the cap goes No.

Speaker 2 (45:40):
I'm talking like.

Speaker 1 (45:42):
Like it locks, okay, and then when you're ready to
use it, you check it back off like as a cover.

Speaker 2 (45:50):
Yeah, it's like one of those like top down squeeze
bottle things. I don't I don't know.

Speaker 3 (45:55):
I gotta look at it because because like mine, like
both ends come off, so it's just a tube.

Speaker 2 (46:01):
I think that.

Speaker 1 (46:02):
Yeah, the the nozzle goes on.

Speaker 3 (46:04):
One side and there's a cap that goes on the bottom,
so you can take the bottom so you flip it over,
you take the bottom off, and you reloaded, so you're
still you're still pushing the older stuff out first.

Speaker 2 (46:15):
I think that's what we have to tell your pictures too.
But it's one of those like it has like the
here's the tip, but has here's the church, here's.

Speaker 1 (46:27):
The steeple over.

Speaker 2 (46:31):
Throw sign.

Speaker 1 (46:34):
You're like, single nozzle a thing single.

Speaker 2 (46:37):
No, we just got him in.

Speaker 9 (46:39):
How often do you not use this thing?

Speaker 2 (46:41):
He just got him in. Yeah, we literally just got him.

Speaker 1 (46:44):
So then stop asking.

Speaker 9 (46:46):
Him so many questions he doesn't.

Speaker 3 (46:47):
Know the answer to. I just want to know what
it looks like.

Speaker 1 (46:50):
He's the one who brought it up.

Speaker 2 (46:51):
Yeah, I'm gonna send you a picture and then you're
gonna be like and like school ship.

Speaker 1 (46:57):
We've already moved on.

Speaker 3 (46:58):
Dude, you're on bottles two point over, on bottle five
point zero.

Speaker 1 (47:03):
Your squeeze bottle iOS needs to be updated.

Speaker 2 (47:07):
Talk about my sales game. Your sales game for the sauce. Okay,
I have like seven people that are like, I can
do fire Sauce. I could do this.

Speaker 1 (47:22):
I do that.

Speaker 2 (47:24):
I have taken one of the bottle that y'all gave
me and it still has a sticker of the best
of COVA for twenty twenty one, the Fire Sauce and
the thirteenth level.

Speaker 1 (47:37):
Hell, he's like walking around giving toothpick samples. Yeah, just
put this on your tongue, and everyone's use less my bottle.
Everyone in the kitchen keeps on just stealing the bottle.
I have it in the office.

Speaker 2 (47:54):
Both of them, they keep on stealing the bottle of
the Fire Sauce and putting put on whatever the fuck
I just brought it. And I think, like I want
to say it Thursday Friday.

Speaker 3 (48:10):
Let me go ahead and put that in my notes
of ship to buy, I gotta I gotta buy bottles.

Speaker 2 (48:16):
But the fire sauce and the shrink wrap. I have
compared the fire sauce to a more diabolical Diablo sauce
from Taco Bell. Yeah, like it's it's not it's not
retard spicy. But if you were to take that Diablo

(48:40):
sauce from Taco Bell times that by like two, that's
the fire sauce. When people are like, oh, I like that,
Like I've put on phillies and by the way, I
mean I may phillies a way that we made phillies.
Chop the fucking meat the fuck up and then take
that you's putting out all there.

Speaker 3 (49:02):
I remember when I showed the money that at the
holiday an because, like I mean, because everybody went on
fucking vacation in December, it was just me. Indeed, we
worked the line together at night, and he was like,
everybody else just smells the cheese on top.

Speaker 1 (49:17):
Is like they're doing it wrong, and he's like, this is.

Speaker 2 (49:19):
How I'm gonna make mine from no one.

Speaker 1 (49:20):
I was like, guess well you should. I literally sheak
God to have smiled on you.

Speaker 2 (49:29):
And I actually had a member asked Uh one of
the servers and she came back and told me this
shooting that is Uh is Doole working tonight And they
were like, yes he is, all right, I'll go to
feel it. There you go. And I was like, why,

(49:53):
I've seen every other person Naya who is basically the
second line cook, she's his next lady, and tries to
watch how I make it. I'm like, it is not
that hard, is not rocket.

Speaker 1 (50:08):
It's.

Speaker 2 (50:10):
Chop the because we'd use prime rip. We use fucking
prime rip. Like the cuts.

Speaker 3 (50:19):
I just.

Speaker 2 (50:22):
Shave him down, cut him down, do all the time. Shot, Yeah,
thank you, And then I put the cheese on it.
And I convinced Key apparently he was against doing a
white American on a Philly. I don't know.

Speaker 1 (50:48):
I mean the whiz whiz is like also a staple
cheese so ritual.

Speaker 2 (50:54):
Yeah, we had whiz, but I don't think I don't think.

Speaker 1 (50:57):
Cheese whiz is the right word that they use. They
call it cheese whizz, but like the cheese wiz that
you buy.

Speaker 2 (51:05):
In the store.

Speaker 1 (51:05):
The glass jar is not saying they're putting like nacho
cheese on that, and.

Speaker 2 (51:10):
That's what we were doing.

Speaker 1 (51:11):
It first and then the chef At the time, I
was like, how about I just.

Speaker 2 (51:17):
Cut the cheese and.

Speaker 1 (51:25):
It out?

Speaker 2 (51:26):
How about I just cut the cheese. You better get
the punk away from me?

Speaker 3 (51:30):
All right?

Speaker 2 (51:30):
Hold Improvement? Did you just catch that one?

Speaker 3 (51:35):
That was?

Speaker 2 (51:35):
Yeah, that was Uncle Joey from Home Improvement. But no,
it's the full House that thing yea Huncle Joe I
sung on the theme song sung behind. I just don't
know how to say it.

Speaker 1 (51:51):
But I don't know the full house theme song every day?

Speaker 2 (51:58):
Is he right?

Speaker 3 (52:00):
What the full House theme song?

Speaker 1 (52:01):
The full House theme song?

Speaker 2 (52:03):
It's the song.

Speaker 3 (52:06):
Something something every day, Like I just remember the beginning,
like because it was like all like the Brownstones, like yeah.

Speaker 1 (52:17):
They were like in San Francisco.

Speaker 2 (52:18):
They were driving in a convertible and then it pans
out and because they're going over the Golden Gate Bridge.

Speaker 9 (52:26):
Doesn't it start off like with just like a drum beat, Like.

Speaker 1 (52:31):
I don't see same tempo.

Speaker 9 (52:34):
Everywhere you look.

Speaker 3 (52:40):
Yeah?

Speaker 1 (52:41):
That one.

Speaker 2 (52:43):
The only true O G Warriors fan.

Speaker 1 (52:46):
Yeah, all right though, but sorry about that. Seguy had
hard Philly. It's not dude, he said, Actually.

Speaker 9 (53:01):
I mean I enjoyed the difficult.

Speaker 3 (53:03):
There are there are there there are ways and like,
so it's more technique than ingredient.

Speaker 1 (53:09):
Yeah, I mean, okay, son, who is shorter than you?

Speaker 7 (53:13):
Shut the.

Speaker 1 (53:15):
People listening to think I'm tall.

Speaker 2 (53:19):
And I'm a hand model on the internet. She's standing
next to me, and I'm just I'm just I'm cutting
off this to show dispachelor. I'm breaking up the prime
ray because we use primary for it.

Speaker 1 (53:32):
Well, you just said you use Rabbi.

Speaker 2 (53:36):
Cooked Peter Potter, Harry p Peter Potter, don't matter pepper
pickled pepper on the Harry Peter. But so breaking it
all up and show that that she's on there and
she's just standing there and she's like mimicking my emotions and.

Speaker 1 (53:53):
I'm like, what, then put some in your pocket and
see what happens. Dude, right, I should What do you
do already?

Speaker 2 (54:06):
I already do very out of pocket ship at work?

Speaker 1 (54:10):
Like what are you doing putting next to my pickles.

Speaker 3 (54:15):
At work?

Speaker 1 (54:16):
I am like the definition of like never let them
know your.

Speaker 2 (54:20):
Next move, like one time, like, uh, I'm not gonna
say this ship, then you see I am one time.

Speaker 1 (54:31):
Is it gonna put the business in a in a
in a bad light, then you probably.

Speaker 2 (54:34):
Shouldn't say it. No one time, I'm about to eat
the food that I made for myself. No, Zach, your chef,
he's like trying to create some new ship and know this.
So I'm gonna take a bite the first time and
play a soup that he's trying to do for the medium.
It's a little spoonful, got another spoon and then I

(54:59):
just it goes all over my shirt.

Speaker 3 (55:04):
Oh, you just poured it on yourself and people like
you doing the motions the people listen.

Speaker 1 (55:11):
I'm going to explain what I'm doing to the people.

Speaker 3 (55:14):
Say it.

Speaker 1 (55:14):
We'll do it while you're saying while you're doing it,
how I'm taking.

Speaker 2 (55:21):
And pouring it down my shirt because I don't know.
I'm all hot and sweaty. I might as well smell
like soup too. What kind of soup was it?

Speaker 1 (55:29):
Let's get back to the like.

Speaker 2 (55:33):
Was it? I think it was a creole creole chicken something.

Speaker 1 (55:41):
Don't look at me like I got the answer. Well
I'm not, I'm just real chicken something?

Speaker 2 (55:46):
Did it have? O?

Speaker 1 (55:46):
Brad?

Speaker 2 (55:48):
See?

Speaker 1 (55:48):
Now see this is when she gets mad. I started
asking you questions.

Speaker 3 (55:50):
You're not going to know the answers.

Speaker 1 (55:54):
I did not have opra because we have a soup
of the days and were run for like multiple back
to back to the ship.

Speaker 3 (56:02):
Jason says, wrong, Tony Cases, Okay, I've been putting a
tea in that ship for sucking like my entire life,
like cast cheries.

Speaker 2 (56:16):
Is that a mafia guy?

Speaker 1 (56:18):
No, he's the guy on the can on the green
the green can.

Speaker 2 (56:22):
Oh, it's that man can. Yeah, Paul almost you should
have Paul. It's not yeah, man can.

Speaker 1 (56:38):
He rode around on how many people.

Speaker 2 (56:40):
In South Do you think he's really gonna say part
of all of them?

Speaker 1 (56:47):
Especially in Louisiana?

Speaker 9 (56:48):
Isn't it like a restaurant?

Speaker 2 (56:51):
Yeah, you think.

Speaker 1 (56:53):
I'm pretty sure he had a star, like he was
like one of the first.

Speaker 2 (56:58):
You think a motherfucker that says down the road, but
he says down rope. Yep, he's gonna say chef Paul.

Speaker 1 (57:13):
Yeah, they're going to annunciate herd horror.

Speaker 3 (57:19):
Yes, I mean fat man Can came down like a
much later like his and and like the thing about that,
like like his his magic like are all changed, h
Like they're not because he spent so much time like

(57:40):
tweaking each like this one is for Redfish only which
is the most popular one.

Speaker 2 (57:46):
It's my favorite one.

Speaker 3 (57:47):
But he has like he has like blackening steak magic,
you know, he has redfish magic.

Speaker 2 (57:52):
So we we solely use that as their base for
a lot of our A lot of.

Speaker 1 (57:58):
People do like like that.

Speaker 2 (58:00):
That's like main.

Speaker 3 (58:02):
It's just it's crazy, like how much more expensive it
is in the grocery store than it is to buy
from a supplier. And like you're buying it, like what
are those like one pound containers? Yeah, like that it
looks like almost like the size of like a small
coffee can.

Speaker 2 (58:18):
Yeah, and then you get to see it from the store.

Speaker 3 (58:22):
Like it's like ten dollars for like the little glass jar,
like I'm going to work.

Speaker 1 (58:28):
Yeah, I'm just gonna put that, put them in a
in a ziploc bag. I don't even should don't.

Speaker 2 (58:35):
Need to be fancy for us forever.

Speaker 3 (58:37):
Can work good, right, And that's gonna hold me over
for a while, right for yourself, I mean, unless you're
black and a fish, like I mean.

Speaker 2 (58:45):
So personally, that's gonna actually long.

Speaker 3 (58:47):
I think like the little glass jar is only four ounce,
might be eight I've seen that at the sword huh.

Speaker 1 (58:55):
I think I got one inside I've.

Speaker 3 (58:56):
Never seen small. I don't know if I used it
all because I think we're time to re up. And
the chef store, yeah, uh, it's cheaper there for me
to go get it than it is anywhere else, and
I just it's kind of like, I don't really want to.

Speaker 2 (59:15):
Go to that store. I understand. I've never seen in
a small can.

Speaker 1 (59:21):
Well it's in a class bottle or what I'm saying.

Speaker 2 (59:24):
It's small.

Speaker 1 (59:24):
I mean he's got his own little section next to like,
you know, slap your mama.

Speaker 9 (59:29):
No, Dannis really took off, but that's.

Speaker 2 (59:33):
Cause social media, you have to have anything. Never heard it?

Speaker 1 (59:40):
You never heard of Dana's.

Speaker 3 (59:41):
Come on, you don't watch any internet cooking.

Speaker 1 (59:44):
Everybody uses Dana's.

Speaker 2 (59:45):
Dan Like he's get you some Yeah, he's done a
lot of like uh like he's spicific spices to some things.

Speaker 3 (59:55):
And then just you're like you're familiar with spisology. Yeah, okay,
so like super expensive spices. Yeah, Dano's is kind of
like more in the realm.

Speaker 1 (01:00:07):
It's a Kinder.

Speaker 3 (01:00:10):
Is that the name of it. No?

Speaker 1 (01:00:12):
No, No, in price range Kinder, the rubs and the
barbecue sauces.

Speaker 3 (01:00:18):
Yeah, like it's it's in that price range like slap
your mama twenty casashrees is like like four or five bucks,
you know what I mean, they're a little like eight
dollars maybe.

Speaker 2 (01:00:27):
And we'll see him like I do a video. Who's
like about to make some He bought some of the Danos.
This is the the rig, this the white cat.

Speaker 9 (01:00:37):
Yeah, apparently they have a flavor everything.

Speaker 1 (01:00:39):
Yeah, like cheese. I want to look at cheese. Dano
as good as a popcorn.

Speaker 2 (01:00:44):
He wears a hat all the time because he's balding.

Speaker 3 (01:00:47):
I don't know.

Speaker 1 (01:00:48):
If I don't know, I wear a hat all the
time because.

Speaker 2 (01:00:50):
My head will burn. No, he's like balding. I think.

Speaker 1 (01:00:57):
I think it's just a perpetual thing that you're always balding.
I don't know.

Speaker 2 (01:01:00):
He was he words the hat and then he was
like one one video I saw, he was like, hey,
there you get some of my head?

Speaker 1 (01:01:08):
Came about how much you get? He sounds like Hank
Hill a little bit A very yeah.

Speaker 3 (01:01:13):
I understand what you're saying there, very very like he's a.

Speaker 7 (01:01:16):
Well and now we're gonna get some of this over
here on here. Don't forget those I know, not tracking Okay,
I mean there are any other.

Speaker 2 (01:01:28):
I don't know.

Speaker 1 (01:01:29):
Usually watch cooking videos online.

Speaker 2 (01:01:31):
Normally I'm watching Food Network or Cooking Channel.

Speaker 1 (01:01:35):
See, I get bored with that. Now it's like the
same ship.

Speaker 9 (01:01:40):
Like game shows and ship.

Speaker 1 (01:01:41):
Yeah, old guy all the time. You mean the guy
food Network. Yes, he used to be Bobby Flay. Ye
that that's a guy. But like, what were you gonna say?

Speaker 9 (01:01:53):
I wanted to ask about the cheesecake cups because I
know you said it was delicious, like he ate it
before his dinner lunch?

Speaker 2 (01:02:00):
Yeah?

Speaker 1 (01:02:00):
Were they both for you?

Speaker 2 (01:02:02):
No one was for me? When was a giant? Giant
didn't eat his yesterday? Probably today he was well.

Speaker 3 (01:02:07):
Hopefully had strawberry thing. They didn't get sugged up.

Speaker 2 (01:02:10):
It was. We refrigerated it so it was what I said.

Speaker 3 (01:02:13):
Hopefully the strawberry part didn't get all gross. Yeah, I
mean it was mastery strawberries. I don't know how bad
it could get overnight.

Speaker 6 (01:02:22):
I don't know.

Speaker 3 (01:02:22):
It's a lot of sugar.

Speaker 8 (01:02:24):
Oh I know it's Yeah, it didn't last three minutes
once I got the back of the shop.

Speaker 1 (01:02:28):
It tastes like strawberry cheesecake, does it do?

Speaker 2 (01:02:33):
Yeah? Have you got a little soggy, A little.

Speaker 9 (01:02:36):
Soggy, but we have like soggy, like gross, or like
soggy like a cheesecake bottom would normally be like.

Speaker 1 (01:02:44):
Because when I looked at it, wanted to be mushy.

Speaker 9 (01:02:47):
No, I don't want it to be super mushy at all,
don't want I looked at it, it still looked like
it had a lunch.

Speaker 1 (01:02:54):
Yeah, I wouldn't mind, would be crunched, but you get
crunch and cheesecake.

Speaker 9 (01:03:00):
Certain, No, but it was nice when I was eating it,
when an artest run, I really did enjoy it was delicious,
but I was nervous because I gave it to our
couple of our regulars. They ordered it, and I was like,
oh man.

Speaker 3 (01:03:13):
Look, Dennis didn't complain about until you brought up things.
You nit picking your own shit. I mean, I understand
what you're saying, like you, I mean, I'm the same way,
like you wanted to be exactly this way and that's
why you designed it that way.

Speaker 1 (01:03:26):
But when it you you make it and then you
take it with you and a couple of hours later
it's not exactly it's not going to be exactly what
it was.

Speaker 2 (01:03:36):
Yeah, you know what I mean. At eight am. It
wasn't like much of you like that.

Speaker 8 (01:03:39):
It was you know, it was a little soggy, but
it was like that that's what you expect for.

Speaker 1 (01:03:44):
It wasn't was it cereal milk.

Speaker 3 (01:03:46):
No, like when like when you're golden you're bowling grams,
you're golden grams after fifteen minutes. I don't even think
it takes fifteen minutes for golden grams to go. Whatever
that wet cardboard ship it does.

Speaker 1 (01:04:00):
Yeah, usually doesn't lasted long anyway, So you know, but.

Speaker 9 (01:04:04):
When I tried it, it wasn't the delicious strawberries. It
was that strawberry jam.

Speaker 1 (01:04:09):
Yeah, it was still decent, So I.

Speaker 9 (01:04:11):
Can only imagine the fresh strawberries it was.

Speaker 3 (01:04:16):
I'm gonna say it was straw Yeah, strawberry great strawberry
jam and the squeeze bottles what she had fridge and
she's like, yeah, we gotta get some strawberries, and so
that like the next day or two days later, whenever
you decided to do it. And then she like actually
cut up strawberries and mast rated them like you know

(01:04:37):
she did for like the strawberry shortcake and stuff like that.
I think I think the the dessert truck is gonna
come along nicely, especially like when we when everything's kind
of like so like our dessert truck, Okay, he's gonna.

Speaker 9 (01:04:56):
Be like only gonna be a dessert truck, right, So it's.

Speaker 1 (01:04:58):
Gonna be just itemized.

Speaker 3 (01:05:00):
Like so we'll have a sandwich station and it's like,
you know, you just got like the different fillings and
hoppings and things in green.

Speaker 1 (01:05:05):
So it's kind of created to order in a sense,
you know.

Speaker 3 (01:05:10):
But it's like, you know, can I get you know,
a cannoli, but instead of chocolate chips on one side,
can I get pistachios on both sides?

Speaker 1 (01:05:18):
You know?

Speaker 3 (01:05:19):
Yes, yes, you absolutely can't. You can do that, Like
now on the Schmid sandwich I test running, but I keep.

Speaker 9 (01:05:24):
Getting frustrated with all the things that we want to
do because like everything is so in.

Speaker 3 (01:05:28):
Detail, trying to test run it all. Sandwich truck, yeah.

Speaker 9 (01:05:32):
Yeah, so having the spade, then every time a dessert
comes up, I'm like, fuck, you.

Speaker 1 (01:05:38):
Want it, you want to you want to showcase it,
but you don't want to do it right now?

Speaker 3 (01:05:42):
Can you come back after I'm going with all these
tickets and then I can deal with you individually.

Speaker 9 (01:05:46):
You just ordered five sandwiches and one cheesecake cup, Like
I want to get that out of the way, but
he's taking up all the space and exactly where the
stuff I need is Like I'm just like, oh my god.
But everything that we've done so far and test it out.

Speaker 1 (01:06:00):
It's been delicious, Like I think it's gonna be.

Speaker 9 (01:06:03):
So once it's designated to what it's supposed to be,
then it's gonna be good. We just have to figure
out how to get people. If they see our little
creeper van, they don't want to pull over for sandwiches.

Speaker 1 (01:06:15):
See, I think we might need to like.

Speaker 3 (01:06:21):
I don't know, like how do you.

Speaker 9 (01:06:26):
Like?

Speaker 1 (01:06:28):
It's just you build another one?

Speaker 3 (01:06:30):
And then.

Speaker 9 (01:06:33):
I think we're too specific looking for the spit sandwich
and the creeper van.

Speaker 3 (01:06:40):
People already like it's gonna be weird when we wrap
it and people are like, where did the creeper van go?

Speaker 1 (01:06:45):
They used to have delicious sandwiches.

Speaker 3 (01:06:51):
That's true.

Speaker 1 (01:06:53):
We should just change the name of it right now, like,
you know, free sandwiches, creeper van.

Speaker 9 (01:06:57):
I kind of like that one though, creeper vans amis.

Speaker 1 (01:07:01):
But uh, this lady came.

Speaker 9 (01:07:04):
To Farmers Market yesterday and we were late getting there.
Oh that's another show, jeez. We so we had our
catering thing on Saturday, which went really well, but we
did figure out that we can't use trays. So yeah,
so we figured out a different way to go.

Speaker 1 (01:07:24):
So that's going to be coming soon more than lines
of crystals and the weird what do you think about it?

Speaker 3 (01:07:31):
Like our sandwiches are too big, Let's utilize white cattle, right.

Speaker 2 (01:07:38):
Case, sir, I could kill one right now.

Speaker 9 (01:07:41):
You know, we had a night, we had a party
because you know that's we were there to cater.

Speaker 1 (01:07:49):
I mean, what else do you do?

Speaker 3 (01:07:50):
Right?

Speaker 1 (01:07:51):
And when in Rome?

Speaker 9 (01:07:53):
So we didn't get a lot, you know, we didn't
get a lot of our normal like readyness for the
next day done.

Speaker 1 (01:08:01):
And then I was pretty prepared because I prepared the
day before.

Speaker 3 (01:08:05):
The next day.

Speaker 9 (01:08:08):
We get So we get out there and as soon
as I step in the back from the front of
the truck, I step in the back and I look
and there's no menu still hanging on the I can't
open Yeah, at this point, I can't open the U
the sliding door to tell him OA.

Speaker 3 (01:08:29):
So where the where the where the menu travels? It's
on the sandwich station refrigerator door. Yeah, and so I
just slide it out there and like you know, once
everything is, that's like the last thing you pack up.

Speaker 1 (01:08:41):
The commissary slapped that bitch on there. Let's hit the road.
We get there and like that is still at the commassary.

Speaker 9 (01:08:50):
Yeah. I mean, luckily, thank goodness, it's not far, but
it's just annoying, like you open it. And then so
he had already.

Speaker 11 (01:08:57):
Opened the shelf driving road, yeah, because immediately we just
got in the car, yeah, and I look out the
rear view mirrors we're driving on like damn neck, and
I was like, shiit the shelf.

Speaker 3 (01:09:08):
So he pulls over off the side of the road
and that's.

Speaker 9 (01:09:10):
Sketchy as hell. But I get out and I close it.

Speaker 3 (01:09:13):
I was like, maybe just don't.

Speaker 9 (01:09:14):
Run in anything, Like.

Speaker 3 (01:09:17):
I just don't know how sturdy that little broken wing is.
I did it with Team Packett before too, because like
we pulled into the Farmer's Market with Team Paget and
like I go to turn the propane on and we
don't have any.

Speaker 1 (01:09:31):
Oh, and I was like, I guess we're leaving again,
and like we gotta.

Speaker 12 (01:09:35):
Run all the way down, like you know, like where's
the closest propane you all go, Like we'd run down
all the way to like South Plaza to get propane
and then come back and like Alex is like looking
out of the side door, like.

Speaker 1 (01:09:46):
The shelf is still up.

Speaker 3 (01:09:47):
It was like when when we stop at this light,
get out and put it down, like I mean, it's
you know, it's part of part of the business, you know.

Speaker 2 (01:09:57):
What I mean, Like we shouldn't even driving truck with
the back way up.

Speaker 1 (01:10:02):
Yeah, right, take it down, like interstates.

Speaker 3 (01:10:07):
I do think people were waiting for us.

Speaker 1 (01:10:10):
Yeah.

Speaker 9 (01:10:11):
When we finally did get back, like I tried to
keep everybody posted on like Facebook.

Speaker 1 (01:10:16):
Well like the first guy got out of it, like
came up, waited for like.

Speaker 3 (01:10:22):
Twenty seconds, and then got back in his fucking car,
which you know, it's disappointing and to me as like
an individual like trying to appease everyone.

Speaker 2 (01:10:31):
Yeah, and like fuck we got to hurry up.

Speaker 1 (01:10:33):
But like we literally just barked like like the menu
board is up and that's it.

Speaker 3 (01:10:38):
Like we parked, pulled the menu out, put it up,
and I climbed in the truck and like now we
got to like open yeah.

Speaker 9 (01:10:45):
I mean yeah, it doesn't take long, like if he
had waited for a couple of seconds, it would have
been you know. But there was another lady. She came
and she was like, I got a sandwich last weekend.
You guys are here. She's like, I looked at your
schedule and I see you were here, which again important
to post your ship. So she was like, I didn't

(01:11:07):
know that you were coming here until you said something,
because we did. Like we knew we were going to
Kelly's on Saturday night. Working Sunday morning wasn't the plan,
but when the beef didn't work out on Friday, we
were like, well we should go.

Speaker 1 (01:11:25):
We also like, okay, we didn't Wednesday. Wednesday we got canceled,
which was a beautiful day.

Speaker 3 (01:11:31):
So they canceled our gig on Wednesday because they thought
it was gonna rain, but this is fuck in Virginia.

Speaker 1 (01:11:36):
And then.

Speaker 3 (01:11:38):
Uh Thursday, yeah, but we still they didn't cancel. We
also didn't expect to be as busy as we were
and then the.

Speaker 9 (01:11:48):
Weather, but it didn't rain, like for two hours when
we got there.

Speaker 1 (01:11:51):
We were pretty steady. Yeah, and like so like.

Speaker 3 (01:11:56):
For the Friday, like we were planning on how them
the Fat Kid and Chicago, Yeah, Chicago Italian bed. It
didn't work out, like you know sometimes like I just
don't got time, man, ok, because in order to slice shit,
that thing it has to be cold.

Speaker 1 (01:12:12):
Yeah that's just the way it is.

Speaker 2 (01:12:14):
Yeah, I understand.

Speaker 9 (01:12:15):
Yeah, so sometimes you know, shit doesn't happen.

Speaker 11 (01:12:19):
But in the limited space, you had already Yeah, but
you had already like cooked it.

Speaker 9 (01:12:25):
So it was like, well, we gotta go try and
sell it.

Speaker 7 (01:12:28):
Yeah.

Speaker 1 (01:12:28):
I wasn't gonna let it go to waste. So it's like,
all right, we're working Sunday, now, let's go sell it.

Speaker 9 (01:12:34):
So, I mean, we posted our schedule and people were
showing up. It was our fault, we were late, but
they were there. So this lady comes up, she's like,
you were here last weekend and me and my daughter
got sandwiches and they got a turkey sandwich was just
just a little more dressed than a barb A plane
ass turkey.

Speaker 1 (01:12:55):
Yeah, the news the new plane ass turkey. It's yeah,
so you know.

Speaker 9 (01:13:00):
They they also added mayonnaise and lettuce, and she was like,
it's literally so good. She was like, I don't it's
so good. I don't know what makes it so good,
but it is.

Speaker 3 (01:13:10):
I was like, I love our turkey.

Speaker 9 (01:13:12):
She's like, you said that, but she was like last time,
She's like, this is what my daughter got. That's why
it was like a plain turkey sandwich. Basically, She's like,
she really just doesn't like anything. But I had the muffalletta.

Speaker 1 (01:13:27):
Excuse me.

Speaker 9 (01:13:28):
She was like, I had the muffiletta, and my daughter took.

Speaker 3 (01:13:30):
A bite and fucking loved it.

Speaker 9 (01:13:33):
She was like, this girl doesn't eat anything.

Speaker 3 (01:13:37):
She was like, but she had.

Speaker 9 (01:13:38):
She took a bite of this sandwich and went home
and told her dad that it was the best sandwich
she's ever had. She's like, are you fucking serious? Like
there's olives on this, Like there's like and there's a
lot going on on that with meat. Meat wise, that's
a lot of flavor. I would imagine you've had.

Speaker 1 (01:13:57):
It before, you've tasted one. It's not like you're like
mm hmmm, not in this Mouth's the only way I
I don't like it.

Speaker 2 (01:14:05):
But from Italian too, apparently.

Speaker 1 (01:14:09):
What the Italian too?

Speaker 9 (01:14:11):
What Italian?

Speaker 2 (01:14:12):
Because here Jason's white.

Speaker 1 (01:14:13):
He puts I threw some olive.

Speaker 2 (01:14:15):
Salad on this one.

Speaker 9 (01:14:16):
Then oh yeah, oh you did that with man sometimes.

Speaker 1 (01:14:21):
My way changes.

Speaker 3 (01:14:22):
Can you walk up and say I wanted Jason's way
and I was like, well today this is how I
make it for myself.

Speaker 9 (01:14:29):
Okay, well and then you want.

Speaker 8 (01:14:31):
At the same time, all work perfect with the Italian,
especially because I had more.

Speaker 1 (01:14:35):
To Dela okay speaking up, Well, yeah, we have to
snap food. I don't want to say it's a snap.

Speaker 3 (01:14:43):
It's just to art.

Speaker 1 (01:14:44):
It wasn't what I wanted, and you didn't make it
the way it.

Speaker 9 (01:14:48):
Should have, Like you put a lot of oil on there.

Speaker 1 (01:14:50):
Yeah, and it turned a mush. But he'll come back.
We'll circle back.

Speaker 9 (01:14:54):
So she was like, I was just shocked.

Speaker 3 (01:14:56):
She went home.

Speaker 9 (01:14:56):
She told her father it's the best sanmit she ever had.
We weren't dow the press sandwiches that day. We're not
going to for the future, like we're not for the.

Speaker 1 (01:15:07):
Inevitable future, but for the summer. It's hot, man.

Speaker 9 (01:15:11):
Yeah, so the press heats up the truck too much
and it's like.

Speaker 1 (01:15:16):
And I touched it with my arm like three times.

Speaker 4 (01:15:18):
Yeah.

Speaker 9 (01:15:19):
So anyway, it'll come back.

Speaker 3 (01:15:21):
For soup season. We can get your grilled cheese and
your Yeah, like we're we're working on things, like you know,
it's it's always in motion, you know, like we focus
on the now, you know, and like I think it's
something that we've always wanted to do, even like going
back to like Team Packett, Like we wanted we didn't
want to be stuck in a hole, you know, like

(01:15:43):
we wanted to be able to be more flexible and
do different things.

Speaker 1 (01:15:46):
But people just got so I want that.

Speaker 2 (01:15:49):
I want that.

Speaker 1 (01:15:49):
I want that. I want that.

Speaker 3 (01:15:50):
Like we weren't supposed to be a cheeseteake burger Chucky
the kitchen.

Speaker 1 (01:15:56):
The kitchen was built to be an evolving menu. Yeah amazing,
Like what do I want to fucking do this week?

Speaker 8 (01:16:02):
You know?

Speaker 7 (01:16:02):
And like so.

Speaker 3 (01:16:04):
So now it's like you know, like do I Well,
it also depends on what the price of beef is,
you know what I mean, Like I can I could
be more.

Speaker 1 (01:16:11):
Flexible, Like can I get a deal?

Speaker 3 (01:16:13):
Like oh what it's pork but season why because they're
on the fucking sale right It's I've been I've been
very lucky with the pork coins.

Speaker 2 (01:16:26):
Pork Era hasn't really gone up that much of it.

Speaker 1 (01:16:28):
It's it's pretty pretty steady actually.

Speaker 3 (01:16:32):
But I think I think it's also because I think
it costs a lot less to raise a pig than
a cow, to a point in my mind, I don't
know what the fucking cast it's, but I feel like
the problem with chicken is influenza, you know, and like
I feel like every time like it's it's coming back down,

(01:16:53):
there's another bird flu, you know what I mean?

Speaker 1 (01:16:55):
And like, oh, it wiped out fucking millions.

Speaker 2 (01:16:57):
Of birds, you know what I mean.

Speaker 1 (01:16:58):
Also the other slaughtered not Ostrich just because of it.

Speaker 3 (01:17:01):
Up in Canada has a bird flu. See, I never
had an Ostrich wing.

Speaker 1 (01:17:09):
I can't imagine they're delicious as is delicious. Well, you
don't eat the wings, No, you eat the fucking more.
I mean, I'm sure people do.

Speaker 2 (01:17:17):
I'm gonna say you can.

Speaker 1 (01:17:19):
I mean, it's all edible, I know. I saw a
video Earl with fucking coyote brisket. Yeah that was weird.

Speaker 2 (01:17:27):
It was weird, But there you got like one hundred
different types of meat on that.

Speaker 4 (01:17:31):
He's like, it's one hundred times smaller than the size
of the fucking the biggest brisket that we have.

Speaker 2 (01:17:36):
And I'm like, what brisket do you got?

Speaker 4 (01:17:38):
But then I'm like, you know what, I had a
twenty five pound brisket at the shop the other day,
and I'm like, damn, i'spec dude, I just cooked one.

Speaker 1 (01:17:47):
My motherfucking was U.

Speaker 8 (01:17:48):
I know, I'm not used to seeing twenty five pound braces.

Speaker 4 (01:17:53):
I've seen by maybe eighteen, between eighteen and twenty maybe
twenty two at the most and everything.

Speaker 1 (01:17:59):
So whenever I threw that chump berry, and I'm like, no,
wonder why I hurt when I lifted it.

Speaker 3 (01:18:03):
Up on real, dude, Like, I guess there's like you
start you start looking at your roasting pans, like because
mine was corn.

Speaker 2 (01:18:11):
Yeah, And I don't know, I don't have one big enough.

Speaker 1 (01:18:14):
Yeah, Like this is an industrial kitchen.

Speaker 3 (01:18:17):
I don't know if I got something big enough to
cook this bitch.

Speaker 9 (01:18:19):
Oh my goodness, I just thought of something. I mean,
I can't say it here.

Speaker 1 (01:18:26):
Oh it's family.

Speaker 9 (01:18:29):
Yeah, it's family sort of. But anyway, sorry, got distracted.
Do we have any topics other?

Speaker 1 (01:18:41):
I mean, yeah, we got we got some loaded.

Speaker 3 (01:18:43):
Like I mean, it's I think it's a National mac
and Cheese day.

Speaker 1 (01:18:47):
Yeah, it is National mac and cheese Day.

Speaker 2 (01:18:49):
We should have we we.

Speaker 9 (01:18:50):
Can make mac and cheese on I can make mac
and cheese in like twenty seconds inside.

Speaker 1 (01:18:55):
Okay with without.

Speaker 2 (01:19:00):
I mean, we're's gonna release.

Speaker 3 (01:19:02):
I mean, if we are, the cheesecake canoley post and
cheese steak is not a cannolia.

Speaker 1 (01:19:11):
That lady was very loud in her writing. She rode
back in all caps.

Speaker 2 (01:19:18):
I was hoping that you're trying.

Speaker 3 (01:19:20):
So you've had one already, Okay, calm down. Well yeah,
well you have a test run. I know we're still
working on things.

Speaker 1 (01:19:32):
So you know, is if you put cheese steak in
a cheese steak? I mean, now I know there's something new.
Can you put cheesecake in a canoa shell?

Speaker 2 (01:19:43):
Yes?

Speaker 1 (01:19:43):
She can? Is it a canole?

Speaker 9 (01:19:45):
It's a canoley shell. What does it matter what the
filling is. It's a canoley shell. If I'm putting something
in a canoli, it's a canole. I understand it's not traditional.

Speaker 1 (01:19:58):
So it is now a cheese cake.

Speaker 9 (01:20:00):
But I'm not just calling it a canole.

Speaker 3 (01:20:03):
From the from the interwebs, I read that you can
use you know, obviously Ricatta is the original.

Speaker 1 (01:20:11):
Yeah, well the original is Ricatta.

Speaker 3 (01:20:13):
Then people started using mars component or like make sure
of and they started using butter cream.

Speaker 9 (01:20:20):
Yeah, there is an all sorts of different ship you
didn't know about.

Speaker 3 (01:20:24):
And I think the definition of canole, like you know,
like a traditional cannoly Okay, like that's why we label
it that way. We have traditional canoles. But you know,
I think if I pipe cream cream cheese, cheesecake into
a canole shell, it's still a.

Speaker 9 (01:20:46):
Like you know, you know, I'm telling you what's on
the inside of a canole shell.

Speaker 1 (01:20:51):
Yeah, it's it's in the definition of.

Speaker 9 (01:20:57):
Like I mean, yeah, there's traditional. And again I'm glad
other people don't want to think about what else to
put in there.

Speaker 1 (01:21:05):
Right there are a new thing right there.

Speaker 9 (01:21:07):
They're just dipped in ends. The ends are dipped. That's
what everybody says their flavor selections are, which to me,
sean whatever, I'm.

Speaker 1 (01:21:18):
Trying to put chocolate plating in one of these bitches.

Speaker 3 (01:21:20):
Yeah, so.

Speaker 2 (01:21:22):
Me, nothing is. The feeling is gonna be a missure.

Speaker 1 (01:21:26):
We've been talking about.

Speaker 9 (01:21:27):
This for a while now.

Speaker 3 (01:21:28):
It has.

Speaker 9 (01:21:29):
We just have to work on our product because it has.

Speaker 1 (01:21:31):
To be a different you know, because candied fruits like
so I.

Speaker 2 (01:21:36):
Mean pretty much okay, so chocolate chips, cantn it fruits
are mosca phones.

Speaker 9 (01:21:40):
Which I mean, I guess it would only make sense
for us to sell all sorts of kind of because
they're Italian desserts and we're the Italian truck but not
really well and we.

Speaker 2 (01:21:49):
Get throw this into the same category as what is it?
Uh paint and rod jelly? What type of jail we'll
talk of? Peanut butter? Is the curuntry peanut butter? Is
this sauce? I think? I think?

Speaker 1 (01:22:06):
Is it is because it's in a shell?

Speaker 2 (01:22:09):
Is it strawberry jelly?

Speaker 3 (01:22:11):
Or does it become anol because of cream?

Speaker 4 (01:22:14):
Is a classic Italian pastry, consisting of a tube shaped
crispy fried pastry shell filled with a sweet, creamy filling,
typically made livercatta cheese.

Speaker 13 (01:22:21):
Typically so yeah, I think us putting a sweet other
sweet filling millions and it's still It's like, yeah, I
think it's still looking on and I'm gonna continuously call
it a cheese.

Speaker 3 (01:22:36):
How much cheese steak?

Speaker 9 (01:22:38):
I don't know, we gotta do you need a cheese steak?
You want to pull one out.

Speaker 3 (01:22:40):
Of thee It sounds gross, I'm sure it would be.

Speaker 1 (01:22:44):
I don't know. I mean, if it's chocolate.

Speaker 9 (01:22:50):
Or if you make the shell a little less.

Speaker 1 (01:22:52):
Sweet, well, think only steak is just the deep fried sweet.

Speaker 2 (01:23:06):
Flavorings just taquito, but it's Italian.

Speaker 1 (01:23:16):
But that lady was very adamant if you must, but
it is not an.

Speaker 2 (01:23:23):
Original with that.

Speaker 3 (01:23:27):
But I don't know.

Speaker 9 (01:23:31):
No, I'm just like wondering how many things we talk
about and we.

Speaker 1 (01:23:35):
Probably franchise owner You're right, the franchise owner of Holy.

Speaker 2 (01:23:44):
So yours asked, Okay, No, it's just.

Speaker 3 (01:23:46):
Like I was just trying to think, like, so we
had this question come up and we were trying to
explain it to a lady.

Speaker 1 (01:23:58):
If you had to describe how sour kraut taste, okay,
like in your head. Okay, So like this is a
someone is asking you, you know, like I want to try.

Speaker 2 (01:24:13):
I don't know, I've never had a soccer crow before.
I will try. What does it taste like?

Speaker 1 (01:24:17):
Yes, okay, and you have to like your.

Speaker 3 (01:24:19):
Best description, like right now you're on the spot, So
tell me what you would try to how would you
try to crunchy.

Speaker 1 (01:24:27):
It's a little bitter.

Speaker 4 (01:24:29):
It's got almost a licorice flavored anything because because of
the rye caro wait seeds.

Speaker 3 (01:24:34):
And everything and that's in there, and sour kraut yeah,
there's Caro and Mike's. No, there's no seeds in there,
sour krout. No, you're thinking about the sandwich. I'm talking
about sauer Kraud, dude, not a ruben like sour krowd
doesn't have seeds in it, that's all.

Speaker 2 (01:24:52):
I don't see this thing.

Speaker 1 (01:24:57):
That is already crunchy and it makes you fart.

Speaker 2 (01:25:03):
Now I put vinegar on it. Now it's a sour see.

Speaker 1 (01:25:10):
Like I tried. I try to go like, have you
ever had kimchi? Which I when I said it, if
you don't know.

Speaker 3 (01:25:16):
What sour crowd is, you don't exactly you know, like
without using the word fermented, Yeah, you know, because that's
that's putting word.

Speaker 2 (01:25:26):
Sour crout is like the beginning fermentation of cabbage. From
there it gets kim chie and then you guys some
other ship that you could do with it.

Speaker 3 (01:25:40):
I mean, like kimchi is, like you know, it's it's
the spicy cousin sour c I don't think some crows.

Speaker 9 (01:25:47):
Probably do have some seeds and there you're not supposed.

Speaker 3 (01:25:50):
To like eat it.

Speaker 9 (01:25:51):
I mean, I don't know. I'm not gonna say that's
never happened, but.

Speaker 2 (01:25:55):
I feel like sour. It was like the beginning of
fermentation of cabbage is the German version. It's shredded that,
but then or you could just keep the whole fucking
thing and then you fermented with is it is it?

Speaker 3 (01:26:17):
Is it shredded first and then fermented or is it
fermented as a head?

Speaker 1 (01:26:22):
Yeah? Okay, so so kimchi they ferment the head.

Speaker 4 (01:26:27):
Actually yeah, but yeah, I know, like soccer, Yeah, it's
literally shredded first and anything like this was it?

Speaker 8 (01:26:34):
Is it?

Speaker 4 (01:26:35):
We're joking about, uh about guy and everything. There was
an episode on Trouble d and Everything.

Speaker 8 (01:26:39):
We went to place like she was making her own
sour crowd in the jar on the counter.

Speaker 4 (01:26:43):
Oh no, she got a big as big ass nam
like you know, like a like a five ten gallons
plastic damn.

Speaker 1 (01:26:52):
Container Okay, and she's using like plates with weights.

Speaker 2 (01:26:55):
On and everything. It submerged.

Speaker 1 (01:26:57):
Yeah, it's just that's a hard thing to do.

Speaker 4 (01:27:01):
That's what I'm saying about, Like the caro because she
was pausing that in there. She's also she's on the
salt and everything too.

Speaker 1 (01:27:06):
I could see the salt because that's gonna pull out moisture.

Speaker 3 (01:27:09):
Yeah, Like I don't know, shit about making sour krat,
but I've never had sour kraut. Uh. Even the good
stuff that comes in the bag in the refrigerator section
of your local mega mart, the like the jar stuff
on the shelf is always pretty much reliable for there.

Speaker 1 (01:27:29):
The flavor is kind of very exact.

Speaker 3 (01:27:32):
What is it Silver, Silver Threads or whatever is the name.

Speaker 1 (01:27:36):
Of that company? I think is like the name of.

Speaker 2 (01:27:40):
One I eat all the time. It is fucking from
decent Washston. So because they got the barrel cured.

Speaker 4 (01:27:45):
Okay, So I mean that's a little bit, you know,
a little more more on the expensive side for a
two pounds two pounds looking at him top, I don't know, Okay.
All I know is I'll eat that shit shirt out.

Speaker 2 (01:27:59):
Dum you Tayler. Hey, we're gonna You're gonna slip that
one until next week?

Speaker 3 (01:28:06):
Yeah, m.

Speaker 9 (01:28:09):
Julie, are we ready to Yeah?

Speaker 2 (01:28:11):
Sorry, yeah, get back in here.

Speaker 1 (01:28:17):
I don't know what what's it?

Speaker 2 (01:28:19):
Ready?

Speaker 3 (01:28:19):
Right?

Speaker 2 (01:28:22):
I'm excited to check more desert Once.

Speaker 1 (01:28:25):
Again, thank you for listening to Team Fat Can Choose
a Fat.

Speaker 4 (01:28:27):
You can find Tvagett on Facebook at tvacket, on insagrament
teen Fagon Nation, and on Twitter Slash x at.

Speaker 1 (01:28:33):
T backet and on YouTube at tv vackant.

Speaker 4 (01:28:36):
You also find us online for all your parel needs
at www dot tvagon nation dot com.

Speaker 3 (01:28:42):
UH you can find uh Bush Smith Sandwich ad on
Facebook at lys Smith Sandwich, Instagram, Blu Schmith Sandwich.

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E x at Flush Smith sandwe TikTok at the spith
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Speaker 3 (01:28:54):
You can email us for all your pre order and
kidd you need that b spit Sandwich at gail dot com.

Speaker 1 (01:28:58):
You can also UH call or text uh your pre
orders and Petering East two seven four seven fifty six.

Speaker 3 (01:29:09):
You can text any common questions the topics the team
back at at by seven eight eight zero nine nine
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Speaker 1 (01:29:19):
This podcast brought to you by the Smith Sandwich.

Speaker 3 (01:29:21):
Closer to your food truck home with the Hero's hero
It's euro Sandwich and make it the way you want
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Speaker 2 (01:29:26):
Stay hungry, be creative.

Speaker 12 (01:29:29):
Good job, don't seven or large piece, loving, big and
grace all three all.

Speaker 2 (01:29:38):
You just me together without the bitch.

Speaker 8 (01:29:43):
R Well remember stay five of test Maga.

Speaker 2 (01:29:52):
It's raining no more sometimes sucking.

Speaker 4 (01:29:57):
You know what.

Speaker 1 (01:29:59):
I'm still wet Silkwet chasing Stilwet