National Sushi Dooley Eats Posty's Salted Oreo's Every Hour S9E9

Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:14):
Got this system. That was pretty good. That was pretty good.

Speaker 2 (00:18):
That's impressive, Like I have the nasty well, welcome back
to tea fact fat.

Speaker 1 (00:23):
I am Jason.

Speaker 2 (00:23):
This is it's deal, and the producer is with us.
What I was saying is I have a habit of
cutting my nails on Monday. Yeah, and so then you
know popping popping tops is a little difficult.

Speaker 1 (00:35):
That's when you look like, would you please open it
for me? I'd opened that for you, but we just
had that discussion.

Speaker 2 (00:46):
So it's a National Cold Cuts Day, just in case
anybody was wondering, Yeah, y'all are lucky.

Speaker 3 (00:51):
We're not working.

Speaker 1 (00:52):
I was wondering what day it was. I know you were,
and I was just like, you know, thought i'd bring
it to light National cold Cuts Day.

Speaker 3 (01:00):
M hmmm.

Speaker 1 (01:01):
So what's your favorite cold cut? You a Turkey guy?
We know Dennis is not am Geez Louise, it's gracious.

Speaker 4 (01:14):
Moving on, Cola, I'm like, what we are those things
called you're.

Speaker 1 (01:20):
Just like lifting off all the deli meats in your head.

Speaker 2 (01:23):
Pickle pickles, a pickle?

Speaker 1 (01:26):
Is it honey roasted turkey? Is it a love and
roasted jerkey? And black.

Speaker 4 (01:32):
Cap cola and all those, all the Italians, all the Italians,
you just give me a truckout reward.

Speaker 2 (01:39):
I don't know, man, I think I'm probably a ham guy.

Speaker 3 (01:43):
What like just a hamsan you know, I can't. That's
just so weird to make number.

Speaker 1 (01:49):
I don't know.

Speaker 3 (01:49):
Put ham on a turkey sandwich? I'm okay, but just.

Speaker 2 (01:52):
Like ham cheese, like you like a ham and cheese.

Speaker 4 (01:57):
I thought I have thought about asking my chef to
put like the Mortadella Anthony Bourdaine sandwich on.

Speaker 1 (02:03):
Like, don't we trying to steal my shit.

Speaker 4 (02:07):
On our menu? Just so I could eat it. I
don't care if anyone orders it.

Speaker 1 (02:12):
It's called the Bordaine on the Schmid sandwich. Oh the
more you know, I'll just call it the dually because
I'm the only one that saw how to eat it. Okay,
start with the dark ones, so take one and pass it.

Speaker 2 (02:29):
Uh, we'll come back to the lighter ones. So these
are jacklinks?

Speaker 3 (02:36):
Did you get more?

Speaker 1 (02:38):
No? I didn't even look the tender bites. I normally
don't tender bite.

Speaker 2 (02:42):
Yeah, but these were like on sale for like two
dollars a bag, so we ended up like impulse buying
bags of them.

Speaker 4 (02:50):
Well you're talking that the well, you probably get a
lot more, but they have it an Amazon and then
there's like twelve pieces of them.

Speaker 1 (02:57):
Yeah, I think. So this is the Korean barbecue one.
I thought it was really good. This is like pork yeah,
look it, but bad. Now this one I thought was
far superior. Oh mm hmmm. That's from all heat. Mm hmmm.

Speaker 2 (03:24):
So that one's hallopeno mm hmm. And it tastes like
fresh halomeno. Right, sorry, just at you you enjoy my spit.

Speaker 1 (03:35):
Mm hm mm hmm. But I think, yeah, I think I.

Speaker 3 (03:41):
Think they taste like fresh flino.

Speaker 1 (03:44):
It's not like, sorry, it's not pickled.

Speaker 2 (03:48):
That one.

Speaker 3 (03:48):
That one's good.

Speaker 1 (03:50):
I like that.

Speaker 2 (03:57):
So yeah, So start off this podcast talking about col
cut neat snacks.

Speaker 3 (04:02):
Turkey is my favorite.

Speaker 1 (04:04):
I figured it out.

Speaker 4 (04:06):
I thought you were just gonna stay just turkey, was like, okay, pepperoni,
what'm talking about?

Speaker 2 (04:12):
Like she's saying, like it's weird to eat a ham
and cheese sandwich, but she'll eat sweat raw swiss cheese
and mustard.

Speaker 1 (04:23):
Here. That is the sound of disapproval.

Speaker 5 (04:33):
So our hood Cat came back last night, so we
got to keep an.

Speaker 3 (04:38):
Eye out for him.

Speaker 5 (04:39):
He apparently took some some battle wounds, but his mom
knows and she said she's gonna come by, and she's
already called the VET to warn them that she'll be
in tomorrow hopefully with Simba.

Speaker 1 (04:55):
Well, let's hope that we can capture a cat.

Speaker 5 (04:58):
I was like, look, if he's if he's still prompt,
he'll be around seven o'clock. How do you like the
fact that he knows like just to come here though,
like he hasn't been home in months, I would venture
to say, And he's like.

Speaker 3 (05:15):
Guy's ass kicked and came here. Hope he comes back tonight.
We're all hoping and praying for that so he can
get home safe.

Speaker 4 (05:24):
Let's see, say a video game like his actual home.
Actual home is like you know, headquarters, and like Gall's
house is like a base that he just captured.

Speaker 1 (05:36):
Supply this food. So, uh, how the fuck was you weak?

Speaker 4 (05:45):
I don't really remember a lot as in I just
I don't. I forgot today it was Monday. I've been
doing that all week. I'm like I have to look
at my watch to like while I'm making a label
or something like that.

Speaker 1 (05:58):
I'm like Friday already, okay, but uh, No, they're shiploaded.

Speaker 4 (06:05):
Cleaning yesterday, cleaned out the I did my famous alphabetical
spicing seasoning thing for the spice rack. Cleaned out the reaching,
the reaching freezer, the reaching for the servers.

Speaker 3 (06:18):
Second, I thought you were talking about home.

Speaker 2 (06:20):
I was like, I'm not doing at my house.

Speaker 1 (06:27):
I got four spices. Oh I got more than that.
You got all?

Speaker 3 (06:31):
Yeah, from here?

Speaker 1 (06:34):
That is true? Here take how much? Teams? He's like,
I've been putting this ship on cereal.

Speaker 4 (06:44):
Coffee in the morning, creak coffee without But you think
if I don't get a watermelon.

Speaker 1 (06:55):
Ship fucking free watermelon? Hell yeah, you come home.

Speaker 2 (06:59):
I think it's crazy that it's like in the produce
section now, yeah, like next to the watermelon, Like when
I went to Krogier, Like I didn't realize the different
flavors of teen.

Speaker 4 (07:11):
Well I'm not aluding sewer, but I know they got
like what tain bacon or something.

Speaker 1 (07:16):
I don't know, dude.

Speaker 2 (07:17):
Like it was like I was just like it was
like a whole like little I don't like, not an
n cat but like a display.

Speaker 1 (07:23):
Yeah, and it had like you.

Speaker 2 (07:24):
Know, five shelves of different ta heena, different sizes, Like
there's like an underground that I don't know about.

Speaker 1 (07:33):
We should explore. I think I got the spicy one too. Yeah.

Speaker 2 (07:38):
Yeah, and I've been seeing commercials for that ship yeah,
mixing it and drinks and ship.

Speaker 4 (07:43):
Yeah, there's ten popsicles and everything too. Like my sister.
It was kind of funny because once we moved in
and you're like, hey, you wanna take all your tahina
with you, I'm like, yeah, I guess my mom randomly
bought something, was like, oh, these are on sale hand
and it's like I think it's a pineapple one and

(08:03):
you could see the tahen on the top, like it's
like all yellow and then it has like an orange like.

Speaker 1 (08:11):
About the bottle.

Speaker 4 (08:12):
No, like the pops and then there's a watermelon and
everything that. I was like, this is actually fucking good.

Speaker 1 (08:19):
I thought it was just gonna be ice flavored flavored.

Speaker 2 (08:23):
I like, it's like Italian ice, but his Mexican, like
Mexic Mexican ice, but it's just water.

Speaker 1 (08:36):
Don't drink the water.

Speaker 4 (08:39):
But no, I said, I wasn't really gonna say on
the podcast, but I'm going to be sushi masta. Yeah yeah,
probably not right the funk away, but it was still
having the mass here.

Speaker 1 (08:52):
You got it? Work on your ice game?

Speaker 4 (08:53):
Yeah, and I haven't watched the videos on the moad ever,
something like that, and some like artsy fartsy like you know,
garnishes to do with it and like that.

Speaker 1 (09:03):
I got a fucking cookbook for the rice. I'll cook
you up. I know a guy I know.

Speaker 6 (09:13):
Yeah, sushi knife too, No, I won't put you look, haven't.
I haven't purchased that one yet. We're drumming to buy one.
I think it's an eleven inch. It's like fifty dollars
maybe sixty something.

Speaker 4 (09:28):
Depot I didn't even think about. I was about to
say Home Depot about Home Depot bro. Their sushi game
is on.

Speaker 2 (09:36):
Yeah, I saw like in the knife display they have.
I think it's like two three different ones.

Speaker 1 (09:45):
You see the price at all.

Speaker 2 (09:47):
I can look it up after the podcast if you
would like better to go there than be like Amazon,
and then I'll go to work and be like, oh
that's my knife.

Speaker 1 (09:58):
He ill just take it home. But yeah, I was
looking at the ten, ten, eleven, and twelve intures. It's
like three different sizes. Yeah, one equally bigger.

Speaker 4 (10:12):
The price goes up by like thirty she said, unpotentially
make a section. It was like tennut was like forty
nine to like sixty bucks for like decent one eleven.

Speaker 1 (10:35):
There You're going like.

Speaker 2 (10:37):
Like what like brand like Dell Strong or anything like that,
Like what do you picture?

Speaker 1 (10:41):
Nick? I mean it was I just looked up sushi nice,
but Dall Strong came up a little bit. Uh they
had beat on the priceier.

Speaker 4 (10:48):
So yeah, those are like the hundreds and shit like that.
And uh, I saw one for seventeen dollars. I was like,
that's gonna be quality.

Speaker 1 (10:57):
That has fucking quality. Here's my dishwasher. Say, if you listen, man,
the mastimoriota bake it. I'm just saying, if you get
it from Timo, it came it came.

Speaker 2 (11:05):
From China, it was made in the homeland.

Speaker 1 (11:12):
It's like, oh, I.

Speaker 2 (11:14):
Mean, I guess t is not Jabanese. But you everybody
got the joke, Lauren, did you get it? I'm pretty
sure they eat sushi and China pretty sure they do.

Speaker 1 (11:25):
I know the rice, yeah, the.

Speaker 4 (11:28):
Asian world and all their cuisines and that noodles no,
well kind of kind of not really, but the better
fucking food review thing. But Sonny, he's a white dude
that has like a bandana he always wears. Oh, and
he goes around eat he is just oh talking testing.

(11:55):
I'm pretty sure they do pretty good over here and
this street market.

Speaker 1 (11:58):
Yeah, I'm pretty sure.

Speaker 2 (12:00):
Like every time I look at like like especially like
on the reels and stuff, and like the guy's stirring
it with his fucking hand and he's like barefoot sitting
on the ground.

Speaker 1 (12:08):
Yeah.

Speaker 2 (12:08):
Mmm yeah, I feel like being on the toilet for days.
This is a star right here.

Speaker 1 (12:15):
Like I was like, wait, why is that okay? Like
why would you walk up there?

Speaker 2 (12:20):
I'm like, yeah, let me get that bread that you
just third with your hand and you're gonna like turn
it into like a crape and then you're gonna stuff
it with something that was in like a pepsi bottle.

Speaker 4 (12:31):
And then form it with your foot.

Speaker 1 (12:34):
Yeah.

Speaker 4 (12:36):
I actually saw a comment someone who's actually doing that
type of stuff, Like they're some sort of food review
thing for street vendors out like India and all those
other places, and someone like comment there like I live,
I've been living in India for like ten years, and
we don't eat from those places. And people start coming
like why why. It's like it's a tourist trap. None

(12:59):
of us eat that ship it. He just said it
was saltier than fuck. You know why you did? You
didn't just see him stick his whole fucking hand into
the salt and just go.

Speaker 1 (13:09):
Good. It kills bacteria for my feet? Yes, right?

Speaker 2 (13:12):
Why is it so salty? Because I'm trying to kill
the bacteria. I'm trying to keep you alive more Yeah,
from from in betwixt my toes?

Speaker 1 (13:24):
One number two? Why is the salt lumpy? Himalayan? So
what is it? You gotta run out through a grinder? Again?

Speaker 2 (13:34):
It's like, again, is this extra kosher?

Speaker 1 (13:39):
I don't think there's anything kosher?

Speaker 2 (13:41):
But there is no There is no U with a
circle around it anywhere.

Speaker 1 (13:49):
Or Yeah, just picking up the salt of his fucking toes,
just the spring Land salt band it off his fucking heel. Yeah.

Speaker 5 (14:07):
Sorry, I'm just looking at a schedule and there's some
trucks that go a lot more than other trucks.

Speaker 1 (14:13):
Oh, I wonder what AnyWho geez. We were all just
having a good sign and he was like, let's talk
about work. That's part my whole work.

Speaker 4 (14:27):
Thing is the stiger to make h Like, what did
you have in mind? Probably California rule. I'm thinking the ones.

Speaker 1 (14:38):
That we did before.

Speaker 4 (14:40):
And the monkeys. So naggi is like the sashimi.

Speaker 1 (14:47):
Like just the piece of fish is sitting on top
of the rice ball. I saw super easy. It's super easy,
but you gotta form it properly. And they put the pace.
Yeah what I mean, that's that's something we do to
they're not the coldest and you let your sit around

(15:07):
a little bit. Fucking Walmart did his dirty. That's why
they're in the freezer. Oh yeah, then the makis so
which so which one is the makis Well, you.

Speaker 4 (15:22):
Got the two makys, the one with the sushi on
the outside and one with the rice on the outside.

Speaker 1 (15:28):
Little Machi is a little tiny like like spicy tuna.
No no, no, no, it's the it's a style.

Speaker 4 (15:36):
So little Macky is the seabeat on the outside.

Speaker 1 (15:42):
Is want the rice on the outside. And then if I.

Speaker 4 (15:45):
Want to make food maki that's literally just translates to
the fucking fat roll. So just shove a shipload of
stuff in the thing and try and fold it like
a movie.

Speaker 1 (15:55):
Have you seen the tubes? Yeah?

Speaker 4 (15:57):
I actually did see it. It was like calling a
bazookizuk tube or something that all.

Speaker 1 (16:02):
Of them are different, they have different emb them. Okay,
so alright, what we got here?

Speaker 2 (16:11):
I got, I got, I got order Oreo post like
it looks like a record.

Speaker 1 (16:19):
Mine is a guitar the same one I got. You
got the moth Yours is a guitar pick. Okay. So anyway,
this is post Malone's Oreo.

Speaker 2 (16:29):
This is Posties swirled salted caramel and short bread flavored cream.

Speaker 1 (16:34):
It's a short rib short bread. I was like, that's
a flavor.

Speaker 4 (16:41):
That's what I'm talking about, short ribs.

Speaker 1 (16:44):
Give me.

Speaker 3 (16:47):
This man is a genius.

Speaker 1 (16:49):
Oh glob that is pretty good.

Speaker 3 (16:54):
That'd be good frieda.

Speaker 1 (16:56):
Be better with short rib That is good. Mhm. So
uh well your friend found these where did she say? Where?
She found them?

Speaker 3 (17:10):
Out in kim Still we don't have them now damn?
That is good?

Speaker 2 (17:18):
All right, So thumbs up on the Oreo post Malone flavor.

Speaker 5 (17:22):
And I just got like a big chunk of salt.

Speaker 3 (17:27):
Mm hmm.

Speaker 1 (17:28):
How many Oreos do you think he ate? Before? He
was like yep, that's the one. A lot like you know,
like they're like nope, it needs more salt. Nope. Now
it needs more cameo, where's the short bread filling? Oh?
They were like, well.

Speaker 2 (17:42):
We put short bread on the outside post and he's like,
first off is mister malone? And I said, I wanted
in the cream.

Speaker 1 (17:49):
First off, it's posty two. Where's my bud life three?

Speaker 4 (17:54):
Give him a third pack of cigarettes and four short
bread on the inside.

Speaker 1 (17:58):
That's a good cookie.

Speaker 2 (17:59):
H I think out of all the Oreo flavors, this
might be my favorite.

Speaker 3 (18:04):
One, including original.

Speaker 1 (18:09):
See I'm with you on that. I think the original
is too sweet.

Speaker 3 (18:13):
I've never been a fan. I've never been.

Speaker 2 (18:16):
Hydroxy way better the chocolate on the hydrox the cookie
is better than Oreo.

Speaker 4 (18:22):
Well, you know you shouldn't eat Oreos because the hydrogen
made of oil that they put inside of the oreos.

Speaker 1 (18:27):
So just let me look, just let me know when
you ever want me to stop. Probably.

Speaker 3 (18:31):
Yeah, those are probably gonna have to live in a
refrigerator outside.

Speaker 2 (18:38):
Okay, So there's nine unique designs on the top, the top,
the chocolate cookie is the top. The base is the
golden Just in case anyone was wondering, design may vary.
Designs included may very so you're not gonna get all nine.

Speaker 1 (18:57):
In one never knows which.

Speaker 3 (19:01):
Just like I was.

Speaker 5 (19:02):
We were scooping up our pasta salad the other day, like,
gotta make sure there's meat, cheese, fucking a banana pepper,
Gotta make sure there's onions.

Speaker 1 (19:12):
And did you try the pasta salad yesterday? No loser?
So you know you had a pasta salad. It was
on the menu. Rand new You know he doesn't look
at the minies.

Speaker 3 (19:26):
Did y'all see how our cat sucked up his face?

Speaker 1 (19:30):
Well, very Bob's eye.

Speaker 4 (19:33):
And his I I thought you just went to war
and you had your helmet on and someone.

Speaker 1 (19:39):
But he didn't go to war. He was in enormous market,
not today pitches.

Speaker 2 (19:44):
So yeah, so what we so an Italian pasta salad?

Speaker 3 (19:48):
Yes?

Speaker 2 (19:51):
I bought everything to do the Caprize panini except basil.
And then I was thinking like, damn, dude, tried a
basil would really set off that pasta salad. But so
you don't like cold Italian meats, so let me control
the basil part.

Speaker 3 (20:07):
Okay, Italian sandwich.

Speaker 1 (20:09):
I would do you regano?

Speaker 3 (20:14):
There's a regano in the pasta salad.

Speaker 2 (20:16):
So anyway, so like when you're on the slicer and
you get to the butt end of like the like
the pepperoni or whatever, and it's like leaves you like
you know, an anch or whatever that you can't really
run through the slicer without cuts, without like losing a finger, Jason,
I did. We sacrificed it into pasta salad. So our
apasta slad has all the meats in it.

Speaker 1 (20:39):
So it's like.

Speaker 2 (20:39):
Remember back at the holiday when they would make anti
pasta salad and put pasta salad in it or pasta in.

Speaker 1 (20:44):
It for some reason. Yes, that's what we're doing.

Speaker 3 (20:47):
Mine is a purpose pasta solid.

Speaker 2 (20:50):
But we're actually calling it pasta sel and it just
has meat in it.

Speaker 3 (20:54):
It's Italian, it's Italian pasta.

Speaker 1 (20:56):
It's a purposely anti pasta pasta salad.

Speaker 5 (20:59):
It's purpose fully fasted salad.

Speaker 1 (21:04):
That's what I just said.

Speaker 2 (21:04):
But so yeah, pepperoni, genial, Capricola pro fucking tomatoes.

Speaker 5 (21:14):
That fancy Italian restaurant that everybody loves. With the breadsticks
they're dressing the garden, I was like, and oil and vinegar.
It's it's pretty damn tasty.

Speaker 1 (21:30):
Pepper relas is in it.

Speaker 2 (21:31):
Oh yeah, so yeah, so it's basically the sandwich minus
the bread.

Speaker 1 (21:36):
We switched the carb. Yeah, so do you have two
pounds of it right now?

Speaker 2 (21:41):
So we sid yesterday I think too, she gave more
away than Yeah.

Speaker 4 (21:50):
When he told me about auscar Smith, like I was
about to, I was like, all right, I'll go there,
like twelve thirty ish to one. When chef text and everyone,
He's like, hey, everyone be here too, I'm like, well,
I guess I'm taking a shower and getting ready to
go to work instead.

Speaker 5 (22:07):
I think yesterday was a record for potato salad.

Speaker 1 (22:15):
Yes.

Speaker 3 (22:15):
Oh, I sold three pasta salads. Yeah, and I gave
away to.

Speaker 1 (22:24):
See if you had just asked. I know, right, I
was standing there talking to you for a minute too,
and everything.

Speaker 3 (22:31):
I never thought about it.

Speaker 1 (22:33):
Well, I didn't look at the menu.

Speaker 5 (22:34):
So we also sold the thirteenth level of hell nice.
So we still wear excuse me, we still wear our
team fat can close to work because it's it's workless
and we.

Speaker 3 (22:48):
Don't care to have smit sandwich shirts yet.

Speaker 1 (22:51):
Yeah, so I mean I do. I'm just trying to
figure out what it looks like.

Speaker 5 (22:55):
Yeah logo anyway, So still wear tea bag kid ship
and people come up and see it and yesterday and
this guy was like, wait a minute, two that kid.

Speaker 3 (23:04):
And I was like, yeah, old drug, you know, blah
blah blah.

Speaker 5 (23:06):
He was like, I have been dying to find you
guys since whatever.

Speaker 3 (23:13):
He was like, I you had this hot sauce and
I was.

Speaker 5 (23:16):
Like, yeah, we still have it. So he goes and
grab Sorry that was a long pause. So he goes
to grab it. And he showed him the bottle of
our fire.

Speaker 3 (23:27):
Sauce and he was like yeah, yeah, yeah, yeah, that one.
That one.

Speaker 5 (23:29):
He was like, I'll probably be back and then he
was like but then you showed him the bottle of
thirteenth level.

Speaker 3 (23:34):
He was like, no, that one was it? Like, I
want that one.

Speaker 5 (23:37):
So he comes back and he wanted to We only
had one, so I guess we got to make some
more thirteenth.

Speaker 1 (23:42):
We got to buy bottles, but.

Speaker 5 (23:47):
I want to find that. He was like, I've been
wanting that fire sauce. He was like, I haven't been
sharing anybody. He was like, I've just been like raptioning it.

Speaker 1 (23:57):
Y'all.

Speaker 4 (23:57):
Do keep on making it. Some people looking globe, but
one of two knowing about it, because you remember how
you used to sell it at Amazon, right, you would
buy the bottles, and then.

Speaker 3 (24:07):
That was the hotel.

Speaker 1 (24:08):
I think, yeah, that was hotel right now, No, it
was a hotel and Amazon. We would give them like a.

Speaker 2 (24:16):
Case sixteen footings this week.

Speaker 1 (24:20):
That's a new record, sixteen you'll have so makes I'm
on this chotta banana pudding. Okay, yeah, I'm down with
this so drizz peanut butter. That's a good idea.

Speaker 3 (24:36):
We could even put the fluff in there or bacon too.

Speaker 5 (24:39):
We could Elvis no bacon, but we fluff and doing
that for breakfast, which.

Speaker 1 (24:48):
People classic.

Speaker 3 (24:49):
Look, we got to stop making new food like this is.

Speaker 1 (24:53):
We don't have to have it all the time.

Speaker 4 (24:56):
And Jasons back the way doors, Jason, let's just go there.

Speaker 1 (25:08):
Yeah, I'll see you guys a little bit. When you guys,
when you guys hash this thing out.

Speaker 2 (25:13):
That's gonna be in a cup the size of like
a fucking super double gulf.

Speaker 1 (25:18):
Here's the thing a hash hash it out. Go ahead,
there you go, Jason will watch the game.

Speaker 4 (25:23):
All right.

Speaker 5 (25:25):
Guys, do you think an Italian meat Italian meat breakfast
burrito sounds crazy?

Speaker 1 (25:36):
Yes? I would say, I say, how would you?

Speaker 3 (25:41):
I would fry up the meat the meats. Drain it.
Maybe you would have to drink it.

Speaker 2 (25:47):
You know what that would look like. I don't drink any.

Speaker 3 (25:54):
In the pan.

Speaker 5 (25:55):
Scramble your eggs, some potatoes, wrap it up in a burritos.

Speaker 3 (26:00):
Think like a Denver omelet, but.

Speaker 1 (26:04):
Pepperoni olet.

Speaker 2 (26:07):
You know, like think like cheriso, like you like how
you cook riso, and then you drain that should off
and then you like, you know, cook it with the
eggs and passes.

Speaker 1 (26:16):
Same thing.

Speaker 3 (26:16):
But meat. I said, I drained turkey meat like ground turkey.

Speaker 1 (26:22):
There's nothing drain you know what you're draining off the
chicken brothel.

Speaker 2 (26:26):
You poured in there, the one thing that's got going
for it, you're gonna take away. Start draining that ship
into a fucking cup. So we add it back in
like I use it as like a dipping sauce.

Speaker 5 (26:49):
Okay, So now I'm just gonna make it for myself.
And then when I'm like that's delicious, you're.

Speaker 2 (26:54):
Gonna be like, this is what R and D is about?

Speaker 5 (26:58):
Well, I mean, if everybody seld me it sounds crazy,
I'm not even gonna wat.

Speaker 1 (27:02):
No one said it sounded crazy.

Speaker 3 (27:03):
You both said it sounds cross.

Speaker 2 (27:06):
If it sounds weird, yes, but at the same time,
I'm still We're still eating, still.

Speaker 1 (27:12):
Eat cool, especially food.

Speaker 4 (27:17):
It's like you put ten ice cream right, that's stuck
on the teen thing, but I mean I'll probably finish it.

Speaker 3 (27:26):
Like.

Speaker 1 (27:26):
It doesn't mean that I don't like it. It doesn't
mean that I like it. Just like this thing. I've
never tried it, but who knows. I'm like, that sounds
What the fuck is that? It's called ten ball cocktails? Okay,
ten ball?

Speaker 3 (27:40):
Are you supposed to grow eight more?

Speaker 1 (27:44):
This is really good?

Speaker 2 (27:46):
Drink ten balls balls.

Speaker 1 (27:55):
I have never heard of. This is like the new
four logos were like, you know what, let's go right.
I don't know. Four loves are like fourteen percent.

Speaker 3 (28:04):
Oh man, it's cold.

Speaker 1 (28:08):
Get some ten balls in your won't. I don't know what.
It's kind of clear.

Speaker 3 (28:15):
It looks like it looks it looks like it's cherry.

Speaker 2 (28:18):
Juli and four other dudes are in that ball.

Speaker 4 (28:23):
Black cherry smash, black cherry smash four.

Speaker 1 (28:30):
I don't know the math.

Speaker 3 (28:31):
Oh wait, I get it now, four O yeah.

Speaker 1 (28:35):
Wait what It's not bad? Not bad?

Speaker 3 (28:43):
But the cherry, am I right?

Speaker 1 (28:45):
Black cherry?

Speaker 3 (28:46):
Yeah? I was just looking at the color of the can.

Speaker 1 (28:51):
Right, they had that like a peach something and something else.

Speaker 2 (28:59):
Okay, that needs to be cool, like like old adult
like cold as ice.

Speaker 1 (29:06):
Yeah, it probably needs ice. I mean it was a cocktail.
I mean maybe from shake it not start. It's definitely
a malt beverage. It's kind of got that diamond tap thing.
Happened till my face doesn't change, right, Yeah.

Speaker 3 (29:24):
Let's google it.

Speaker 5 (29:25):
Let's let's look up an Italian meat.

Speaker 1 (29:30):
No, you work on that then, as how the fun
was your week? Oh, let's see, it was my bad week.
Not bad week?

Speaker 4 (29:38):
Uh, slow ship on Tuesday then picked up towards the
end of the week.

Speaker 2 (29:43):
What do you think it was slow on Tuesday and
just like it's Tuesday, like into the.

Speaker 1 (29:48):
Month in the Yeah, paychecks had it. Yeah yeah, put.

Speaker 3 (29:53):
In Italian meats. That was fucking good. I put it
in Italian meats and it's like Italian sauce.

Speaker 2 (30:00):
So okay that sounds that sounds delicious.

Speaker 3 (30:04):
Charesa breakfast burrito.

Speaker 1 (30:05):
Remind me what I got to do tomorrow.

Speaker 3 (30:07):
We'll come back to this next week.

Speaker 1 (30:09):
Make it reminded me what I got to do tomorrow.
I got to make ship down the sausage tomorrow.

Speaker 2 (30:13):
But now you're like, uh, are you going to beat
tim balls deep but making all your sausage.

Speaker 1 (30:20):
I get played. I get paid to play with my saucers.
You know, a ship. But and uh, Saturday fucking busy
as fuck. Like literally we were not expecting.

Speaker 4 (30:30):
Like granted, we knew it's the first, the very first
of the month and everything, the got military pay.

Speaker 1 (30:41):
But like I gotta pooh, so do you this is
how we do?

Speaker 4 (30:47):
It was seventy one degrees on a Yeah, it was
a gorgeous f we were there.

Speaker 1 (30:51):
We were there, Yeah, as a barbecue day for shoots.

Speaker 4 (30:55):
Then apparently the main resolution for this year was people
are gonna eat leaner meats. Oh yeah, between Saturday and Sunday.
I don't think I changed any other pans besides fucking
damn strips and the fucking sermlines went through a case
of each.

Speaker 1 (31:14):
In two days. Yeah, even like what is it four
or six to a.

Speaker 4 (31:19):
Case on the on the surloins, it's twelve to a
case and on strips of.

Speaker 1 (31:25):
Six, So you getting like you're talking about like ball seroins.

Speaker 4 (31:28):
Well we're getting the their center cuts like the cap
and everything is off and everything. So but yeah, like
because it's just more feasible than everything, because like we
sell we sell a bunch of PI Guardians, but we
don't sell them that fast, especially this.

Speaker 1 (31:42):
Time of year.

Speaker 2 (31:42):
So it's like, all right, that's a summer thing. Many
people gotta be in that fucking grilling mood.

Speaker 4 (31:47):
Same time, I've been having a lot of people coming
in asking about I'm like, well, yeah, They're like, yeah,
I was just watching I was watching this YouTube guy,
and I'm like, let me guess I used SUV everything.

Speaker 1 (31:56):
They're like, yeah, how do you know what. I'm like,
I just went down that rabbit hole two years ago.
I still ain't climbed out. I remember you did a
briskey for like thirty days. Oh god, to smell you
just look at him just a hunch Friday. But yeah,
like it was it. We did a seven just over

(32:18):
seven grand on Saturday.

Speaker 4 (32:20):
Serious, Sorry, go ahead, it's why by the way, why
so serious?

Speaker 1 (32:28):
The all thing joke ever said? Are you serious? He's
not talking to his attorney. It was a count.

Speaker 2 (32:36):
What are you talking about? Yeah, we were there Saturday,
Saturday and Sunday. Yeah, Saturday wasn't great for us. I
mean it wasn't terrible, but I.

Speaker 3 (32:47):
Remember, huh, I don't really remember.

Speaker 2 (32:50):
I mean Sunday was obviously better. We just spur of
the moment, decided to do Saturday because we were out
Friday Friday, yeah, remember night. Then we came and like
if we got everything tucked away well, because we.

Speaker 5 (33:04):
Were like if we we did, we thought we were
gonna be busier Friday night than we were.

Speaker 2 (33:10):
So we yeah, we didn't. So we were like anything
on Saturday.

Speaker 3 (33:14):
Yeah, like if we have to prep then whatever.

Speaker 2 (33:16):
But it ended up working out. I mean we still
had prepped to do and ship and we prepped through
the night. But actually that was Saturday. We prepped through
to get ready for Sunday.

Speaker 3 (33:28):
We had a good it was a good turnout for
it was a ship ton of trucks.

Speaker 1 (33:34):
For we'll call it Mardi Gras multi.

Speaker 5 (33:39):
Yeah for for like for the moment, Tuesday is tomorrow,
Mary Girl has been.

Speaker 3 (33:48):
Like Marty Girl.

Speaker 2 (33:49):
Is is a It's a festival that ends tomorrow.

Speaker 1 (33:54):
And it's perfect timing too because Wednesdays as Wednesday starts
like January second.

Speaker 5 (34:01):
Usually falls of February, but most people don't celebrate it
until the actual almost I don't know what it is,
but I started reading about it.

Speaker 3 (34:11):
Yeah, so I started reading then me obviously filled me in, but.

Speaker 1 (34:16):
I didn't even know if it was a third tild
just now.

Speaker 5 (34:18):
So we're thinking about doing more theme theme days for
the market where the first.

Speaker 2 (34:28):
For the first Sunday Art Market like kind of.

Speaker 5 (34:33):
So we got next month they want us to do?
They like, I put it out there and like chill,
and buzz Stop was like, what about like a spring
excuse me him, what about like a spring menu like
blah blah blah, which.

Speaker 3 (34:50):
Is what I was thinking about, But what the fuck
is spring.

Speaker 1 (34:54):
Spring? For me?

Speaker 3 (34:56):
Well?

Speaker 5 (34:56):
I was saying, like an asparagus pasta.

Speaker 1 (35:02):
A whole breaks on that one, you.

Speaker 3 (35:05):
Know, salad, We could do salad.

Speaker 5 (35:07):
So but the other guy, buzz Stop, was like, what
about like a French theme?

Speaker 3 (35:13):
He was like Paris and spring.

Speaker 1 (35:16):
Like, okay, I fucking got it.

Speaker 2 (35:20):
It's fucking ham and butter on French bread boop done,
thirty dollars.

Speaker 3 (35:32):
We could work with that.

Speaker 2 (35:34):
I like a Paris theme, maybe some cheese there' probably
gotta be.

Speaker 3 (35:38):
How would we do how would we how would we decorate?

Speaker 1 (35:41):
Red, white and blue? Just the other way? Vertical just
put up a white flag.

Speaker 7 (35:50):
Tower.

Speaker 1 (35:53):
We'll play there. Everyone's like some French man.

Speaker 3 (35:57):
You get, like may one of those big poster.

Speaker 2 (35:58):
Boards from you, and how she's producing, like her signs
and stuff like she's does.

Speaker 1 (36:06):
She does a really good job. I'll do like outside
the truf.

Speaker 3 (36:10):
However she wants to do, Marty U.

Speaker 5 (36:13):
She wants to she wants something for Saint Patty's Day.

Speaker 1 (36:18):
We were discussing talking with the butcher.

Speaker 5 (36:22):
We're busy that Saturday, but we're free on Sunday, so
we'll do something.

Speaker 1 (36:27):
St Pat's Day is Monday.

Speaker 3 (36:31):
Day eve, that's what we'll call it.

Speaker 2 (36:36):
I mean everyone's gonna fucking party on Friday and Saturday anyway, Sunday,
like the parade's gonna be on Saturday.

Speaker 3 (36:41):
And get your hangover food at schmid Sandwich on Sunday.

Speaker 1 (36:44):
There you go, March six day, you heard it. Here
we can do like super fat fucking Rubens.

Speaker 3 (36:51):
And there's a Ruben potato suit.

Speaker 1 (36:55):
Ship. Looks like somebody's corning some beef.

Speaker 2 (37:01):
It'll be.

Speaker 3 (37:02):
It'll be on s.

Speaker 1 (37:04):
True. I may have to come and get some of you.

Speaker 3 (37:07):
Say that every fucking week. Never seen yet the gosh
dorm truck.

Speaker 2 (37:12):
I mean I'm making I'm making poe boys.

Speaker 1 (37:15):
I'm making poe boys. Where you're like, right now.

Speaker 5 (37:17):
Oh, how was your roast beef po boy?

Speaker 3 (37:22):
Roast pork boy?

Speaker 5 (37:24):
Good good good freight See you know what, go go home?

Speaker 2 (37:30):
Alright, I got something I'll have I'll have you know,
someone else.

Speaker 1 (37:35):
I have to click these buttons. I never clicked this, Melissa.

Speaker 5 (37:42):
God, what part of the cows I around come from around?

Speaker 1 (37:53):
Is that what it's called the eye around? Yeah, it
comes from the round. Yeah, it's right in the middle
pretty much. Yes, close, it's like, okay, it's lean as fuck. Yeah, so.

Speaker 2 (38:07):
Top bottom where it's the middle in between, so it's like.

Speaker 1 (38:15):
On the top of the top of the back leg.

Speaker 5 (38:17):
Okay, okay, okay, I guess you're talking.

Speaker 1 (38:21):
It's working a lot.

Speaker 4 (38:24):
That's why I'm like, like, for when using for like cubes,
sics and everything, you put it through a tendrizer three
times and everyth because it makes more tender.

Speaker 1 (38:30):
Same time, I don't be wrong with.

Speaker 3 (38:33):
What, like what does it get used for the most?

Speaker 1 (38:36):
What is the common we use it for?

Speaker 3 (38:39):
Application for it?

Speaker 1 (38:41):
Cubes, sticks, jerking meat, stewpie. It was on sale, but
I see the same time like.

Speaker 4 (38:51):
Don't get wrong, like dude, like you leave the fat
on it tied up and everything, you know, so it
cooks a little more evenly and everything.

Speaker 3 (38:57):
Don't cut your finger off.

Speaker 4 (39:00):
Oh, season up salt, pepper, garlic and get a good
you know, like pepper corns and everything, like a crust
on it and everything.

Speaker 1 (39:07):
Rosett bad boy at a three fifth like I do
three hundred. Probably ship at like two seventy five. I'm
trying to save it for.

Speaker 2 (39:15):
Like eighteen hours, dude, eighteen hours in a roaster, and
you were, well.

Speaker 1 (39:22):
You were trying to get the shred.

Speaker 2 (39:23):
That's why, dude, I just didn't.

Speaker 1 (39:26):
It didn't hit the texture I want it, you know.
I didn't want to try it. I want to dislike it. Well,
I thought it was I thought it was like the
perfect shape should doesn't rare. Then I remember something just
saying I fuck it. I sucked it up, dude. I
mean it turned out and it learned out. It took
a long taken a picture of that day. I'm saying, what.

Speaker 3 (39:48):
It is not intended to take that.

Speaker 1 (39:50):
No, I get you on that. No, I understand that totally. Yeah,
But I started cooking this ship at night.

Speaker 2 (39:56):
Left went home, went to bed, I said, swinging back
and prep everything.

Speaker 1 (40:01):
That ship was still going. Yeah.

Speaker 4 (40:04):
But see same time, like it's not a I know
how well we designed for this. That's not a meat
that's usually designed to fall apart.

Speaker 2 (40:13):
I was raising it though, like I thought, like if
you praise anything long enough, it'll fall apart. That ship
held on to its texture like nothing I've ever fucking said.

Speaker 4 (40:23):
I'll roll step bad Boy Rik and everything. And then
like it's a because I'm putting it on poor band,
putting it on a.

Speaker 2 (40:32):
Meat slicer like and then it just like when I
when I got that, it's like like I was trying
to slice it. I was trying to slice it super thin,
and it was just turning into powder.

Speaker 1 (40:45):
Out here, beef powder.

Speaker 2 (40:46):
Ridiculous this out here and inside yeah, so much bread.
So yeah, shreading that ship and it was just like
I was like, so we're just gonna pull it because
it was like it pulled. Yeah, it pulled beautifully and
it wasn't like pork.

Speaker 5 (41:06):
Like have you looked through the fridge to see if
there's anything else you would like to consume?

Speaker 1 (41:14):
You've got LSD or we're gonna make lucy. This guy
with diamonds. What, I'll check it out later, I'll check it.

Speaker 4 (41:27):
I'll pull a loaf of bread and be like, this
is gonna be my car for the day.

Speaker 1 (41:32):
I got you a loaf of bread inside you stay
away from my bread.

Speaker 3 (41:35):
How many times a day do you eat?

Speaker 1 (41:37):
Depends on where I am and what I'm doing.

Speaker 4 (41:40):
If I'm at the country club, I'm there for between
five to nine hours, so five to nine times.

Speaker 1 (41:57):
Amazon, I'm like, m there was a skittill. I mean,
just look good. That's probably I'm gonna fucking buy because
it's two dollars. There we go starve.

Speaker 3 (42:05):
What about you?

Speaker 2 (42:06):
You don't have your How many times a day do
you eat.

Speaker 1 (42:09):
Pretzels and in your pockets anymore?

Speaker 2 (42:11):
See?

Speaker 1 (42:12):
I just what you eat? What nine times? Ten? It's
only one time a day?

Speaker 2 (42:16):
But maybe when we get back here.

Speaker 5 (42:19):
Yeah, I mean, like I'm not talking about like sitting
down and having a meal, about.

Speaker 7 (42:22):
Like amount of food at one time, like you know,
half a sandwich or yeah, like I eat half of
her half a sandwich.

Speaker 5 (42:33):
We we share meals.

Speaker 3 (42:36):
Like but see, now I don't know I'm getting fatter again.
I don't know I'm getting fat again. So let's say.

Speaker 5 (42:45):
We share a meal and then he's fucking done for
the rest of the day.

Speaker 3 (42:50):
And I'm like, I would like.

Speaker 2 (42:52):
To eat again, get calories at a time, would like
to two more food when I.

Speaker 4 (43:02):
Saun there five, five or nine hours or whatever, Like
I grace pretty fucking hard. It's like, oh, that was good,
trying to get walking.

Speaker 5 (43:14):
I came home yesterday and made a taco as a snacks.

Speaker 1 (43:19):
Have always been.

Speaker 4 (43:20):
You don't have a holster underneath your shirt where it's
just like taco. Jesus God, I'm just training.

Speaker 1 (43:39):
I will never talk.

Speaker 2 (43:40):
If you start ripping my fingernails out, It's like, I
don't even need fingernails.

Speaker 1 (43:49):
I don't know I'm gonna rip your fingernails out. Good,
I'm sorry cutting them.

Speaker 2 (43:57):
Here.

Speaker 1 (43:57):
You gotta barkie right over there.

Speaker 2 (43:58):
You can use the I know, I looked at it
like four times, like I got the f bomb right here?

Speaker 1 (44:15):
She does her.

Speaker 4 (44:19):
The one thing I remembered, So, Jason, how long does
it take to make a cumber lefe and let it
settle and set to where it doesn't fucking and it's
just the night.

Speaker 2 (44:31):
Yeah, I mean you're refrigerating it right, freezing it, so
you need it like today, I didn't like two hours.
So like once you're making in the bath, who's mistake
was that?

Speaker 1 (44:45):
Like thirty the parties, So.

Speaker 2 (44:46):
You're like thirty minutes in the bath water bath, maybe
an hour so and then you then you like shocked
it in the freezer.

Speaker 1 (44:53):
So what did the fucking porcelain break? What happened?

Speaker 4 (44:58):
So the chef was up to me at like we're
we're doing a wine tasting and we're doing like fucking duck.

Speaker 1 (45:05):
It's like the orders, we gotta make dessert.

Speaker 5 (45:09):
If you lie, if y'all were doing a wine tasting,
I understand how it got forgotten.

Speaker 4 (45:14):
So the one, the one wine tasting, it was a
whole bunch of members and stuff like that.

Speaker 1 (45:20):
A lot of them were not that, but there was
something And I was like, but.

Speaker 2 (45:28):
There wasn't any like y'all got any more of that?
Uh mescado? One dude like where's the night train?

Speaker 1 (45:37):
He was?

Speaker 4 (45:38):
He was he was kind of he washes cowboyed up.
But he had a wife. And I was like, I
don't know.

Speaker 2 (45:45):
All walks of life have money, yes, and they let
us spend it at the country club, but so because they.

Speaker 1 (45:53):
Can walk home or drive their golf cart under the street.
How do you know that they live mostly right there
the golf.

Speaker 2 (46:00):
Course because it's a country club members only the neighborhoods
across the street. And you drive under the street with
your golf cart because there's a tunnel.

Speaker 1 (46:11):
I know that, So do I.

Speaker 3 (46:15):
At the tunnel?

Speaker 1 (46:17):
Yeah, on the way to garage.

Speaker 5 (46:19):
Hey, we'll be we'll be in the garage next month.

Speaker 1 (46:23):
Okay, continue, Sorry, so our doors went out. Chef looks at.

Speaker 5 (46:27):
You, like, send your rich country club people over the
garage brewery on April second.

Speaker 1 (46:35):
I'm just maybe once to become the executive tiki bar.
But you're wait, what let him finish one story the
next story. Chef comes up to me.

Speaker 3 (46:51):
As I've been sidetracking.

Speaker 4 (46:54):
Chef comes up to me as we're finishing up the
charcuterie board.

Speaker 3 (46:58):
What's his real name?

Speaker 1 (47:00):
Chef? Chef Nate. Okay, Chef Nathaniel. It's not chef Mike.

Speaker 4 (47:06):
I'd just say chef because it's just easier, I know,
but it drives me insane.

Speaker 1 (47:10):
Good hits all right, Chef? So her chef? Yes, chef, Hey, chef.

Speaker 4 (47:17):
But so he comes up to me after we started
going a couple of the other mesas, Wow, that was.

Speaker 3 (47:23):
The worst throw my bad.

Speaker 1 (47:27):
That was my bad A minute, damn a home, calm
down for lying. That was the Russell Wilson moonball that.

Speaker 2 (47:39):
Odell, I don't know about standing up.

Speaker 3 (47:46):
You have for your life again, Odell.

Speaker 1 (47:50):
Trying to go for that one hander again, but I
guess that fail.

Speaker 2 (47:54):
It's coming right out my eyes, all right.

Speaker 4 (47:58):
So so we're continuing to do all the mes for
everything that I'm doing the charcodery.

Speaker 1 (48:03):
I'm doing the.

Speaker 4 (48:04):
Meat and mess mes for the charcoudery.

Speaker 3 (48:12):
Yes, wow, I didn't know we abbreviated that. I didn't
know we shortened it.

Speaker 1 (48:18):
Okay, I didn't know he sted.

Speaker 3 (48:24):
No one sorry.

Speaker 1 (48:27):
Like for.

Speaker 4 (48:30):
So we did like a pickle, We did like a
pickled pear. We had a fig sauce. We had all
this other type of stuff that we charred up, some
pickled pepper thing, cherry the little red yeah, a little
red cherry pepper things, did all that type of stuff
like that.

Speaker 1 (48:47):
I started seeing off the duck.

Speaker 4 (48:50):
I started seeing off the duck for the main entry,
and Check came back, is like, can you make ten cumberlets?

Speaker 3 (49:00):
A minute? Was he asking?

Speaker 1 (49:02):
You can?

Speaker 3 (49:03):
At first and you were like yes, show, and then
you were like wait.

Speaker 4 (49:08):
At first, because I had at that point, because it
was about three something, I had at least four hours
to get it. And I was like, I mean I
can if you need me to, Like, are y'all deciding
on what desserts to do?

Speaker 3 (49:22):
Because yeah, who would ever be like crimble.

Speaker 4 (49:25):
Because we had a few from an event before, like
literally two days before, so we had an extra. So
he was like, thirty four people, we have twenty some,
so make ten more.

Speaker 1 (49:34):
Yeah.

Speaker 4 (49:35):
So I was like, if you need me to, I
could start on it right now, and he was like,
give me a minute.

Speaker 1 (49:40):
They're still trying to figure out.

Speaker 3 (49:41):
What you were like minutes or what we don't have, but.

Speaker 1 (49:45):
I'm just gonna go ahead and start that. If not,
we're just gonna eat.

Speaker 3 (49:50):
Exactly about a time crunch here.

Speaker 2 (49:53):
And I'm like, just let me know what you custard
already made or did you have to make the custard
make everything so you fucking eggs and ship.

Speaker 1 (50:01):
Yeah, you got to get started.

Speaker 4 (50:02):
Yeah, that cream and the sugar mixture. I found some
the easy little hacked through to the microwave, and then
you know, the.

Speaker 2 (50:14):
Easy hack is to take the ice cream out of
the freezer and throw it.

Speaker 1 (50:18):
In the microwave.

Speaker 3 (50:21):
Next time.

Speaker 1 (50:21):
You know. I actually did not have any, but anyway,
so we started. We started.

Speaker 5 (50:26):
We've been telling everybody about that little secret life of yours.

Speaker 2 (50:31):
Because the glace.

Speaker 5 (50:34):
So there was like evidently something to just take it
out of put an ice cream out of freezer.

Speaker 1 (50:41):
Jason, I need a steak.

Speaker 3 (50:45):
All you have to do is put.

Speaker 1 (50:46):
The steak is next to it. Continue that ship came
from a town. We make it a count.

Speaker 3 (50:53):
Also that in the microwave.

Speaker 4 (50:57):
So he comes back, He's like, fuck it, we're gonna
do petit fours ere.

Speaker 1 (51:01):
They're happy with that. We're fine with it. We have
enough of it. I'm like, all right, cool.

Speaker 4 (51:04):
I started going by my business with the duck duck
duck breast searing.

Speaker 1 (51:10):
And then he goes back to me and he's.

Speaker 4 (51:12):
On the phone with one of the contacts and then
they say, no, we want the crumber.

Speaker 1 (51:16):
Let.

Speaker 3 (51:16):
I would have been like, well.

Speaker 1 (51:19):
That ship fucking win today.

Speaker 4 (51:21):
They already did it on the bo and then they
decided against it, and then a whole bunch of other
than they did the Democratic fucking vote and they're like, no,
we well, twenty eighty you're getting its telling you motherfucker
should be pedaphores. But no, like Chef, he's like, I don't, like, literally,

(51:44):
can you do it?

Speaker 3 (51:45):
I'm like, sounds like chef needs to give you a raise.

Speaker 1 (51:48):
Already is on the whole way. We should have started,
as wildgoes Chef. I'm not saying that, but Nate, no, no,
it already happened.

Speaker 5 (52:03):
Oh because the thing that is happening right, okay, Nate,
good job.

Speaker 1 (52:09):
So I'm back there.

Speaker 4 (52:10):
Literally just just no, no, no, no, no, okay, that's good.

Speaker 1 (52:13):
Here, make sure I'm here doing fucking fast.

Speaker 4 (52:17):
Throw the fucking thing with the ice bast and Chef
was like, all right, what time it was supposed to be.
I'm like three twenty five for like fifty minutes. He's like,
can we cranked the temp and lower the time. I'm like,
I'm gonna literally be staring at this fucking oven because
I don't want to make soup flees And he was.

Speaker 1 (52:34):
Like I could still. He was right, as long as
you melt sugar on top of it, it's mine.

Speaker 4 (52:40):
I'm pretty sure they would have know the fucking difference.
But he was like, fuck it. I'm like all right,
four hundred twenty minutes.

Speaker 1 (52:48):
Every fijiggle giggle, every five minutes, check on.

Speaker 4 (52:51):
It, just just to see if it's starting to do
fla and everything like that.

Speaker 1 (52:54):
I'm like a little jiggle walk, keep on doing my thing.
Come back. I forgot about it for like ten minutes.
Came back.

Speaker 4 (53:03):
About five of them have the all ray crimber a look,
and like I pull it up on temp it a
little bit like trying to see like if there's any
scrambled eggs pretty much. And I pull it out and
chef is like, uh.

Speaker 1 (53:18):
Is it?

Speaker 4 (53:18):
Is it done? I'm like, the kit, is there a
way I could put this literally at the fucking fan
in the freezer? So he cooled this pitch down. He's like,
kind of, let's fucking work that out. But uh yeah,
I was able to make crimble a in two and
a half hours, get the fucking actual burn to it,
and every something like that.

Speaker 1 (53:38):
And three of them settled out of the tent once
I went to the.

Speaker 4 (53:43):
Table and it got to their room temperature because they
felt like sitting there and fucking waiting like it, oh
that's liquid.

Speaker 1 (53:51):
One didn't settle soup.

Speaker 4 (53:53):
So seven of them didn't settle or anything like that,
and like chef was like.

Speaker 1 (54:00):
Y'all give us two fucking hours to do this ship.

Speaker 4 (54:02):
I was like, I've done it at an old restaurant
and it usually taste literally, uh until tomorrow.

Speaker 1 (54:09):
We usually serve this tomorrow. And usually we did it
in a smaller thing, not.

Speaker 2 (54:16):
This big as they try and do it in a
super cut instead of like the shallow rear a bit.

Speaker 4 (54:21):
We did it and it was like a fucking soup cup.
I was like, how the fun do you expect me
to make this ship a bucket? You want it, don't
care y'all paying for it, not.

Speaker 2 (54:30):
Me, see, I feel like like you probably would have
been better off. Like trying to like this is just
hypothetically thinking no, like thinging it through, Like in order
to get it done.

Speaker 3 (54:43):
You should just call me. I'll tell them no.

Speaker 2 (54:47):
Like so so think think on the lines of like
you know, like a hotel pan, make it in a
hotel pan and a water bath because you're gonna you're
gonna crimple lay the top like you're gonna lay the top.
Then scoop that ship into the fucking dish and pack
it and smooth it off and then throw the sugar
on there, so you're only cooking it like an answer
too thick instead of like that fucking soup cup that's

(55:09):
never gonna fucking set. I mean, like I wouldn't say
like a hotel band, like maybe like a half. So
they like scoop that ship like fucking ice cream. Pack
it in your little soup cup once. Once it's in
there and it's it's a custard, and you set it
in there and then like you brew lay it off, it's.

Speaker 1 (55:24):
Gonna look exactly like everybody else is doing. Like texture
might be a little weird, but I forgot about that.

Speaker 2 (55:31):
But as long as it's like one tent top that
got all the same ship and one's gonna fucking know
as long as like somebody got one that was last
like two days ago when it was properly done, and
then like here's the rush one, and like as long
as they're not sitting side by side or give it
to the people who drank the most wine, that's why

(55:52):
I want. That's the food and beverage director does. It's like,
all right, this is what we're gonna do. Table three. Yeah,
they all get the tent, they all get the same ship.
Why because table three. Look, how many wine glasses on them?
They don't give a How many times have you filled
that fucker?

Speaker 1 (56:10):
Yeah? How many glasses of water? Have the drink three?
They've had? How many glasses of wine? Seven? Sounds that
they're gonna be like, oh good far and they're happen
to be staying here. They don't have to drive anywhere.
They're good. That's hotel. But yeah, Coachy club. They're like,
I gotta get my golf cart. Don't know where you're going,

(56:32):
but you guess here.

Speaker 5 (56:36):
We still have gumbo left right, Yes, I'm gonna freeze
a cork and literally we don't have a lot lef no,
but I'm gonna we're gonna give some to shimmin off.

Speaker 1 (56:47):
You know what. We have a bun to pick with them.

Speaker 5 (56:50):
Why she just she messaged and said she said sorry
they missed us, And I was like, I'll freeze you
some gumbo.

Speaker 3 (56:59):
I said, you'll love it.

Speaker 2 (57:00):
It's pretty dark.

Speaker 1 (57:01):
She burnt my fucking beans.

Speaker 3 (57:04):
Speaking of gumbo, you tried, yes, yes, what made you
think that was beef?

Speaker 1 (57:10):
How dark it was?

Speaker 3 (57:11):
Okay, so it's a dark room.

Speaker 2 (57:14):
How do you get how do you get Dennis the
Turkey it's so fucking dark.

Speaker 1 (57:20):
He thinks it's beef. It's fucking delicious.

Speaker 5 (57:25):
Yeah, that fucking rum Like literally think I was like,
too down, I'm gonna switch this from the beef though
you never know.

Speaker 1 (57:34):
It would have been yours.

Speaker 2 (57:35):
You never know, like your so like we were serving
it in like the Chinese black container, like we just
brought you samples in.

Speaker 1 (57:42):
Yeah yeah, yeah, yeah yeah yeah.

Speaker 3 (57:44):
That wasn't the fourteen dollars one, No.

Speaker 1 (57:47):
That was forteen.

Speaker 2 (57:49):
We don't have to talk, right, but so all right,
so let's break down this fucking this gumbo.

Speaker 4 (57:55):
Okay, I left because whenever you sent me the video
of the ruin or you're like, is this dark enough,
I'm like, well, if you want.

Speaker 5 (57:59):
My yes, that's what I almost said to her, like
it's almost too dark for me, like almost.

Speaker 4 (58:06):
But it was three rush, that's some time right there.

Speaker 2 (58:11):
And I cooked the whole fucking turkey. So all right,
So day one of gumbo, cooking the frost the turkey.
Day two, the frost the turkey, Day three, turkey. Day four,
the turkeys, the frost that's roast a turkey.

Speaker 4 (58:31):
It is this house for some reason, your house, even
if you have that motherfucker just sitting on the damn cooler.
It still fucking takes a week. That's how good your
freezers are.

Speaker 2 (58:43):
Like you pull it out for a little bit, put
it back in, pull it out like I gotta go
to bed, put it back in the reprederator.

Speaker 1 (58:50):
Like damn dude. Like I was like, I should put
it like in front of like one of these heaters
in a bust up there. It'll be fine.

Speaker 2 (59:00):
But like so, uh so, then I roasted turkey like
three hours. Yeah I think it was three hours, like
almost exactly. I want to say it was like a
eleven and a half pound turkey maybe.

Speaker 1 (59:15):
Uh So.

Speaker 2 (59:17):
That's basically the start of a like all the pan.

Speaker 1 (59:22):
Drippings and all that. So I did the Trinity. I did.

Speaker 2 (59:26):
No, I'm mind you because I fucked up as I
roasted a turkey like I was roasting that bage from
Thanksgiving with a mirror, Paul instead of because like in
in my house growing up as a kid, Thanksgiving happened
and then like two days later, gumbo heaven.

Speaker 1 (59:46):
Poor childhood of yours.

Speaker 8 (59:47):
Yeah yeah, yeah, so in in my like and I
cooke a turkey probably a lot different than my mother
cook turkey's like she did the browning.

Speaker 2 (59:58):
Bag thing, the know what I'm talking about, and you
round it the basting bag, I guess they called it.
But so I roasted like on a rack of like
you know, uh, celery, carrots and onions, you know, and
you just throw all that in there just basically too.
I mean, it's all your aromatics, but it keeps the
turkey from sticking to the fucking pan and shit, it's

(01:00:20):
like sitting on it and then it's delicious, and then
it's delicious snacks, you know, after you roast a carrot
for three hours and chicken or turkey Brothah, it's pretty
fucking good.

Speaker 1 (01:00:31):
That's where it goes.

Speaker 3 (01:00:32):
It's one of my favorite things ever.

Speaker 1 (01:00:35):
And Aunt Rachel's yeah.

Speaker 2 (01:00:37):
So when I so pull moving forward and you like strain,
I would venture to.

Speaker 5 (01:00:45):
Say that the roasted the really old carrot, overcooked carrot
and chicken broth is better.

Speaker 3 (01:00:53):
Than these Postmon cookies.

Speaker 1 (01:00:55):
That's howls. Yeah. I was wondering where you're going with that,
because you're just like.

Speaker 5 (01:01:01):
Well, I'm going to consume more.

Speaker 3 (01:01:09):
These were so good. But you know what a carrot
do you swear.

Speaker 1 (01:01:13):
To post alone? You got this ship. I was like,
is she trying to make sure Jason is still another.

Speaker 3 (01:01:22):
Not touch another cooking?

Speaker 2 (01:01:25):
The opening is in her direction, like my side doesn't
have like the little people inside.

Speaker 1 (01:01:32):
So like, so, once.

Speaker 2 (01:01:33):
You roasted turkey, then you strain and separate like all
the victuals, you know.

Speaker 1 (01:01:38):
So you got your.

Speaker 2 (01:01:41):
Vegetables, so you got the turkey in one spot, and
then you got like you or the stock, and then
you got like, you know, your carrots and everything are
caught in the little basket that you're dreaming, So that's
where your snacks out of while you're working on other things.

Speaker 1 (01:02:01):
And then I thought that was on. Then you like
pull the turkey. That's day three or four.

Speaker 3 (01:02:09):
Did I order something with Amazon?

Speaker 1 (01:02:11):
I did? Okay, it's my it's my Panini timer. Oh nice, No,
I told John come over here.

Speaker 3 (01:02:16):
I won't talk to him, my friend, he's on his
lunch break.

Speaker 1 (01:02:25):
Breaks. They can barely stop the peat. So then like
so then like the next day, I like I started
making the room.

Speaker 2 (01:02:31):
Yeah, well actually I'm lying. I made the ruin the
turkey in the same day. So like I stirring for
fucking hours.

Speaker 3 (01:02:38):
Yeah, we've been spending a lot of time at fu.

Speaker 2 (01:02:41):
So stir stir, stir, stir, stir, like forty five minutes
making a rue and then cool.

Speaker 4 (01:02:48):
It wasn't that good Virginia room.

Speaker 1 (01:02:53):
No, dude, I.

Speaker 3 (01:02:55):
Thought about the Virginia.

Speaker 1 (01:02:58):
Should have been there. It had some of that gumbo.

Speaker 2 (01:03:01):
So I started a new roostick because I broke the
other one.

Speaker 1 (01:03:04):
He broke the Yeah, well that other one was how
many years old? I don't know. Thank you don't throw them.
Don't throw them. I'm not throwing fuck you. I'll take
you one while you're up there. Yeah, I sent you was.

Speaker 2 (01:03:25):
So yeah, I took it, like and I sent you
the picture. Yeah, like if this was dark enough, that
was the first. It wasn't dark enough. It wasn't dark
enough for me.

Speaker 1 (01:03:36):
I get that. But that's why that's why I said
it was if you want, you have it.

Speaker 2 (01:03:40):
Yeah you had you just weren't because like that like
that wasn't because like the rue is like and.

Speaker 1 (01:03:48):
It's the base.

Speaker 2 (01:03:49):
Yeah, it's like eighty percent of the flavor. Yeah, maybe ninety.

Speaker 1 (01:03:54):
And I was talking to my brother about it. Grabbing
number while you're over there, yeah, grab a number.

Speaker 2 (01:04:03):
So so I was talking to my brother and he
was like yeah, dude, it's like eighty ninety percent of
the fucking flavor go off your rouse, like of your
gumbo is based off the and like, so I took
it pretty dark the first time, but we just.

Speaker 1 (01:04:19):
Didn't hit it. So then I.

Speaker 2 (01:04:22):
So just to put it in perspective, it was the
first room was two cups of no yeah, two cup room.

Speaker 1 (01:04:30):
The second room was a one cup roof. The third
room was a one and a half cup room.

Speaker 2 (01:04:38):
And I stirred the last room for like an hour
and a half and I was adding it hot to
a hot fucking pond.

Speaker 1 (01:04:47):
And dude, like I.

Speaker 2 (01:04:50):
Started, I started so long with my fucking roostick that
and it's a brand new stick, right, it's black already.

Speaker 1 (01:04:59):
One one time one time.

Speaker 2 (01:05:01):
You know, it's black, and it's sanded on both sides
from scraping to the bottom of the fucking cast iron
like it's sanded it and smooth out the edges like.

Speaker 1 (01:05:12):
I'm not tying.

Speaker 2 (01:05:13):
And I bought it like an this is like a
dollar tree fucking roostic, you know what I mean. Like,
and it's it's sanded smooth like it's it looks like
it's been used for like you know, probably like a year.

Speaker 1 (01:05:31):
Oh that one's dark. Huh. Alright, so another one from
the Advent Calendar.

Speaker 2 (01:05:37):
Advent Calendar from the Gift that just keeps on giving
for twelve months.

Speaker 1 (01:05:43):
There's at least twelve podcasts at least if we remember,
if we remember correctly.

Speaker 2 (01:05:52):
But yeah, so finally, so finally, like you know, building
the room like with the like the Trinity, cooking it
into the room, the guard like and then like bringing
in like the turkey stock and all that. Like, dude,

(01:06:12):
I mean the end product I was really happy with.

Speaker 1 (01:06:14):
But it took a long time. Yeah, yeah, that was
especially how much you had to make. Yeah, because you're
not sure how much you're gonna sell the same time.
You can't make two quarts really.

Speaker 2 (01:06:25):
Mean it, I think like right at three gallons for
the weekend. So there's i'd say a couple of courts,
like maybe maybe a court or two left, like enough
for enough for dinner, you know what I mean?

Speaker 4 (01:06:42):
Well apparently not apparently she said it for somebody some
of its.

Speaker 1 (01:06:46):
Yeah did I tell you that story? You did?

Speaker 2 (01:06:50):
Actually it was her birthday, it was it was the
producer's birthday, and like we were doing you have told.

Speaker 1 (01:06:56):
Me that story with everybody in that story. It's your
I'm still hurt.

Speaker 3 (01:07:02):
Yeah, I know. It was rough. Baby a broke Yes,
it was a fucking rough night. Ruin it and you
know what, we all still ate it.

Speaker 2 (01:07:13):
It was.

Speaker 1 (01:07:15):
It was so sport. It was so bad.

Speaker 5 (01:07:18):
I think broke her leg. She broke her foot that day,
actually broke her foot.

Speaker 1 (01:07:24):
It was a great day. Yeah, pretty sure. Somebody saw
my balls.

Speaker 5 (01:07:29):
We saw fake boobs like it was a yeah, it's
just a great day.

Speaker 1 (01:07:35):
I just wanted it was. It was. There was a crawfish,
boiled gumbo, all souls, fake boobs.

Speaker 5 (01:07:46):
And not fake you know, just you know, a job
and we people got to experience it.

Speaker 3 (01:07:52):
It was great, you know.

Speaker 5 (01:07:53):
Then Jason went outside the pee and thedn't think about
cameras or something.

Speaker 3 (01:07:58):
I don't know, and.

Speaker 1 (01:07:59):
Then GP on street and uh.

Speaker 3 (01:08:02):
Yeah, somebody broke their broke their foot. Yeah it was
a mess, but it.

Speaker 1 (01:08:07):
Was that's a razor and came back.

Speaker 5 (01:08:12):
She was like, I am finishing this time, Flip cup.

Speaker 2 (01:08:18):
Let's go.

Speaker 1 (01:08:23):
How many different stars?

Speaker 2 (01:08:24):
I'm like, it was it was a fucking that was
a fucking corner game and it got his harmonic.

Speaker 1 (01:08:31):
Yeah, there's somebody's fucking still, that's all over.

Speaker 3 (01:08:35):
Didn't she like dumped it in there?

Speaker 2 (01:08:38):
Didn't she?

Speaker 3 (01:08:38):
Like I thought she picked it up and put it
in a cop.

Speaker 2 (01:08:41):
She was singing the national anthem and moved her arm
and then build it.

Speaker 3 (01:08:46):
Okay, but she did reap. I think she replaced them.
And why why would somebody be saying the.

Speaker 2 (01:08:56):
Naturally, because that's what she's saying every time.

Speaker 1 (01:09:00):
Remember where we went she sang this. She's like, I'm
gonna sing the national like once she got once she
got liquered up getting it.

Speaker 2 (01:09:06):
It's like, dude, time, what is it time? But like
Vince Cornerga's whole set up, like Vince Cornega playing in
the backyard of the year, Why why.

Speaker 3 (01:09:19):
Why did we have Vince playing?

Speaker 2 (01:09:21):
Because he's super fun, cooled and was your birthday and
asked to play your birthday.

Speaker 1 (01:09:24):
We just paid him.

Speaker 2 (01:09:25):
You know what, when you pay somebody, they come and play.

Speaker 1 (01:09:29):
They don't give a buck.

Speaker 4 (01:09:30):
Where it is said, I'm coming in towards like you know,
the end of this whole story, that's what started. If
you were just be like, oh yeah, then I forgot
about the go, I'd be like, all right, fucking party
are you talking about like.

Speaker 2 (01:09:46):
A crawfish boil over the fucking kids swing set? Fucking cool?

Speaker 1 (01:09:54):
So like so to pull the.

Speaker 2 (01:09:58):
I threw a fucking rope over the fun swing set
and fucking like pull the fucking crawfish out of the basket,
out of the No, this is like waving.

Speaker 3 (01:10:09):
Yeah, ago, I was like when we when we would party.

Speaker 2 (01:10:14):
This hard, like throwing down, like I'm gonna feel this
for four fucking days and I'm still gonna wake up
tomorrow and go to work.

Speaker 5 (01:10:24):
We woke up the next day and went right back
over there because they at this flashing machine.

Speaker 1 (01:10:31):
Yeah, so because there was a fucking margarita machine. We
had a keg. Yeah, we went back the next day.

Speaker 5 (01:10:40):
It's like.

Speaker 2 (01:10:42):
It's like, let me take a shower, I'll be right there.
It's like you were in college.

Speaker 1 (01:10:54):
That was That was a party, dude.

Speaker 3 (01:10:56):
That was an entire weekend. I'm pretty sure.

Speaker 2 (01:11:03):
To that house and we were like, well like, yeah,
every the whole neighborhood was there, Like, dude, her party
was epic and like we melted the siding on the
fucking house. The girl.

Speaker 1 (01:11:20):
The girl was too close to the house and the
sighting started melting the homeowner did that ship, not me.
He was cooking dogs for the kids. Man, it was.

Speaker 3 (01:11:32):
You didn't want crawlfish, well burn your house down.

Speaker 2 (01:11:35):
I'm pretty sure there was a six foot Italian sub
in that bitch too, Like like it was fucking.

Speaker 3 (01:11:41):
Nuts we had. There was so much fit and.

Speaker 1 (01:11:45):
The six foot Italian sub came from fucking Walmart.

Speaker 2 (01:11:48):
And it was fucking delicious. But I mean after like
you know, it's a kecker. So everything.

Speaker 1 (01:11:58):
There was a like again, like you walked in the
garage and they had a fucking thing that wasn't delicious
supposed to be right.

Speaker 2 (01:12:04):
They had a frozen drink machine that was doing like
Dackerias and margarita's, like like just on tap all day long,
and like not oh we're at a restaurant, like no,
this is at somebody's house. And like the tequila was
next to the machine, so you poured the tequila in
and then shot the frozen hit on top of it.

Speaker 5 (01:12:25):
You know, it's a good thing. It's a good yes,
it's a good thing that these kids we always had
around were responsible, were always fucked up.

Speaker 1 (01:12:38):
They were probably just as fucked up as us. Anyway,
let's talk about this beer says, we're talking that's dark, Dennis.
They're just gonna go ahead and call this a stout?
Is everyone an agree?

Speaker 3 (01:12:53):
I am?

Speaker 1 (01:12:55):
Yeah? It could be a porter.

Speaker 2 (01:12:58):
M I'm stick a stout smells like a coffee coffee stout.

Speaker 4 (01:13:05):
After which ones which I'm gonna go against the green
and say porter.

Speaker 1 (01:13:09):
That's how actually taking a porter too. Yeah, I don't
think it's a stout. It's not creamy. No, no, lack
lack those, They lack those. Okay, well, who's going first?
You go first?

Speaker 4 (01:13:25):
I'll say porter, the fucking seven point eight percent ABV.

Speaker 1 (01:13:34):
Fucking it? Who knows? And IVU? Are they historically twenty
four higher or lower? I don't know. I think it's lower.

Speaker 4 (01:13:44):
I think I'll go fucking twenty four.

Speaker 1 (01:13:50):
Alright, so twenty four twenty four then I'm going twenty.

Speaker 2 (01:14:00):
Uh okay, so abb I think it's gonna be like,
let's call it.

Speaker 1 (01:14:06):
A six okay, ship man, I want to say it's
a style. But it's not giving me. That not good.
It's not giving me. Hey, what's your cookie look like?
That's what that's what he said. It looks white?

Speaker 2 (01:14:25):
Gross, okay, mine the butterfly, but your alien.

Speaker 3 (01:14:32):
Alien?

Speaker 1 (01:14:32):
Yeah, I don't know what the fuck that is.

Speaker 2 (01:14:34):
Okay, pr glyphics, I'm just gonna I'm gonna say style.

Speaker 1 (01:14:38):
Yeah, we're going to the coffee porter. Is there anymore
of it? Yeah?

Speaker 4 (01:14:44):
Okay, six six three, it's the alcoholic.

Speaker 1 (01:14:50):
I'll go thirty one, thirty one. I'll give it. I'll
give you a four and a half though, I give it.
I'll give it a four to thirty one. Georgetown Brewings
nine pound porter.

Speaker 3 (01:15:05):
Oh, you were right.

Speaker 1 (01:15:06):
You were six five.

Speaker 4 (01:15:08):
Percent alcohol by volume, and.

Speaker 2 (01:15:13):
Like you didn't even hit the buttons, Like don't we
have an applause now?

Speaker 1 (01:15:17):
Like we got like all kinds of new buttons. So
you actually got it right right on my head for five,
But they don't have ideas.

Speaker 3 (01:15:25):
Burbage twenty four.

Speaker 1 (01:15:30):
What's that like that? Please refrigerate warm beer sucks? It
literally says it right on the game. That's amazing you Germany, Yeah,
ninetime porter, Yeah, I want to please refrigerate warm beer sucks.

Speaker 9 (01:15:47):
That's that's I'm saying, like, yeah, yeah, and.

Speaker 1 (01:16:00):
If that one doesn't give that, okay, So.

Speaker 2 (01:16:04):
There are none because it's forty Wow that's high.

Speaker 1 (01:16:10):
Yeah, damn, that's high. I thought I was going not.

Speaker 2 (01:16:14):
As high as you and Melissa, But that's high.

Speaker 1 (01:16:19):
Hey. I didn't do nothing but feel with rickon what
what what? What? Me? And most idea, she's not going
to do that? A yeah, give that back to den
I was gonna say, like, why I will? She will
record there? You're cool?

Speaker 3 (01:16:37):
Yeah, let's do Oh wait yeah yeah, give me that.

Speaker 1 (01:16:43):
Pass it back?

Speaker 3 (01:16:44):
All right? You ready? Yep, you're ready, But it's okay.
Are were letting it silk, We were letting marinate.

Speaker 1 (01:16:55):
The very first one over. Yeah. Yeah, that's p s
I thank you, sir, it's sir.

Speaker 2 (01:17:03):
So this week's PSA brought to you by this miss
sound No, actually.

Speaker 1 (01:17:09):
It's oh yeah. Popular lemonade recalled by FDA for cancer
lak chemical.

Speaker 2 (01:17:15):
All right, so the Oak Cliff Beverage Works or the
o C b W, a Texas based company, has voluntarily
recalled over sixteen thousand units.

Speaker 1 (01:17:25):
Of this beverage based beverage based.

Speaker 2 (01:17:27):
Limited What are you gonna yeah in the border.

Speaker 3 (01:17:36):
Dessert?

Speaker 1 (01:17:37):
Yeah, okay, so h due to the presence of yellow five.
Really so they're that hard on Yellow five?

Speaker 4 (01:17:46):
All of a sudden, the sesthetic guy that was not
disclosed on the ingredient list that's probably what it was.

Speaker 2 (01:17:51):
It wasn't disclosed as a mountain dube and yellow five.
And for fucking ever, I think they got really yellow
five since yeah, so they finally got rid of it.

Speaker 1 (01:18:01):
What are they yellow six now something like that? What
do you yellow? Yellow? Yellow fifteen?

Speaker 4 (01:18:07):
Yellow five, also known as tetrazine, is a petroleum deride
food color and commonly used in processed foods, cosmetics, and pharmaceuticals.
Though approved by the Food and Drug Administration for regulator
to use, concerns have been raised about his potential health effects.

Speaker 2 (01:18:23):
Okay, so we're just saying yellow five wasn't disclosed in
this beverage of lemonade to make it more yellow. I
don't know why people need their food to have a
specific color. I mean I'm that way too, though, like
with like with Chinese spar ribs, if they're fucking.

Speaker 1 (01:18:38):
Red bright red. Yeah, but.

Speaker 4 (01:18:44):
The special made like I wanted that specific green to it.

Speaker 1 (01:18:51):
Granted I had a filter too to give it that
green's so this isn't what it looks like on the place.
A little use to filter, it's.

Speaker 2 (01:18:58):
A little bit it's a little bit darker, you bitch,
Like what would you use like a basil oil.

Speaker 3 (01:19:06):
Wait what why are you a bitch?

Speaker 1 (01:19:08):
Because camera to take a picture because that's the original.
Do do? What's wrong with Okay? I see I wanted
a more vibrant green. I mean I understand, but so
that's the original photo of it. Yeah it's and then okay,
so so to get the green? Like what what what

(01:19:31):
is the sauce?

Speaker 3 (01:19:32):
So was my eyeballs not get to see.

Speaker 1 (01:19:35):
The picture original?

Speaker 4 (01:19:38):
O G.

Speaker 1 (01:19:41):
That's what one of the sauce looks like. So you whatever.

Speaker 2 (01:19:47):
Originally it looks like a turtle.

Speaker 3 (01:19:50):
Oh yeah, it looks like a turtle.

Speaker 1 (01:19:55):
That blending in a blender.

Speaker 3 (01:20:00):
That's duck.

Speaker 4 (01:20:02):
That's a portunal one we did for a special so
charged port I'm not.

Speaker 1 (01:20:11):
I did it is not a I did a cauliflower
what yeah, call with a dude. You walked into the
wrong room with this. We're gonna sit back down and.

Speaker 5 (01:20:29):
Then you at at into the Okay, I was gonna say,
there is no fucking way that you can.

Speaker 1 (01:20:37):
I'm not want to hear from you. Miss califlower rice.
I'm not that one from.

Speaker 5 (01:20:41):
When have you ever seen me eat cauliflower rouse?

Speaker 1 (01:20:45):
Right now?

Speaker 3 (01:20:46):
I bought that on an accident.

Speaker 2 (01:20:49):
She's like I thought it was just gonna be mad
if you cook it long enough.

Speaker 3 (01:20:55):
I probably put that in the car at like four
o'clock in the.

Speaker 5 (01:20:58):
Morning because you know what, because they said call it
flower and it was frozen, and I thought it was real.

Speaker 3 (01:21:05):
You know how old that is?

Speaker 2 (01:21:06):
Twenty nineteen, because like rice is so.

Speaker 1 (01:21:09):
Dangerous, we got to make it out of cold.

Speaker 4 (01:21:10):
Jason here that twenty nineteen. It's got another two years
so that things expired, Like you.

Speaker 1 (01:21:19):
Bought that around the time I started coming up. It's
bird's eye, it's fresh.

Speaker 3 (01:21:24):
Sure, but then so the okay, so what did you
do to the colin?

Speaker 1 (01:21:30):
Okay?

Speaker 3 (01:21:31):
You put it into the sauce?

Speaker 4 (01:21:33):
Is a spinach, kale, mint, rosemary, a volute. I literally
blanched all the greens and made the volute, took the thing,
blended it like a motherfucker, strained it like a motherfucker,
and then throw into the voluta the green.

Speaker 1 (01:21:58):
Then salt pepper is fun.

Speaker 4 (01:22:00):
And then Italian apple cider vinegar, apple cider vinegar in.

Speaker 5 (01:22:08):
The in the green for the park job, okay, and
then it's just what is Italian?

Speaker 2 (01:22:16):
It's Italian apples, guys, come on, apple cider, Italian seasoning
Italian season as I say, yeah, blush vinegar okay, marinade.

Speaker 1 (01:22:30):
Okay, SUV Like then where does that? Was just for
a special?

Speaker 3 (01:22:35):
So was it delicious?

Speaker 1 (01:22:38):
He doesn't know.

Speaker 4 (01:22:40):
I didn't taste it, but the three motherfuckers I tried were.

Speaker 1 (01:22:44):
Like, holy fuck. So I was like cool, holy fun.

Speaker 2 (01:22:47):
Sold three specials.

Speaker 3 (01:22:48):
Good.

Speaker 1 (01:22:49):
It seems like a lot of work.

Speaker 2 (01:22:50):
They sell three taste your food?

Speaker 1 (01:22:52):
So which So was it like at the half hour?
It wasn't the full hour, so you didn't get the
eat that hour.

Speaker 10 (01:23:01):
You're like, yeah, Jason, I looked at my watch. I
was like, you see the time it says three fifty
five minutes.

Speaker 2 (01:23:17):
I already had my French fry eat the ship before
fucking depowering.

Speaker 1 (01:23:23):
So you didn't make one for the staff to taste
to sell. No, See what happened was chef the whole thing?

Speaker 2 (01:23:30):
Nate fucking Nate, n Nathaniel Lenna talk bad about him,
not really, but.

Speaker 3 (01:23:38):
Well he's like he's right now, podcast.

Speaker 1 (01:23:43):
Fucking damn it, Nathaniel, you ate the whole plate.

Speaker 5 (01:23:46):
But he could come sit here in the Yeah, the
other the other guess that I got I got one.

Speaker 2 (01:23:57):
I mean, I'm working on a system here, dude, I
just got some pin some clothes pins missile to.

Speaker 1 (01:24:14):
I mean it's a good looking plate. I mean it is.

Speaker 3 (01:24:18):
It looks like a turtle. I need to see it again.

Speaker 1 (01:24:22):
Is that bloods bull micros bulls blood?

Speaker 3 (01:24:24):
Yeah's blood?

Speaker 2 (01:24:26):
What did you say?

Speaker 1 (01:24:28):
What did I say? Bloods?

Speaker 2 (01:24:29):
Yeah, bloods blood, purple stuff, micro greens.

Speaker 5 (01:24:34):
Okay, I mean it does. It looks like a pretty
but I just can't.

Speaker 1 (01:24:40):
Your head that it's not a turtle.

Speaker 5 (01:24:42):
Yeah, okay, it was swimming in the song. What did
you do to the cauliflower before you put it into
the risotta?

Speaker 1 (01:24:52):
Did you season it lola salt pepper after a bunch?

Speaker 3 (01:24:56):
But you blanched it and put was it machine?

Speaker 1 (01:25:01):
No?

Speaker 4 (01:25:02):
Like a quick plance because the risotto that we literally
made the risotto that day for an event like two
hours before.

Speaker 2 (01:25:10):
Okay, so you're you're utilizing product. Okay, I get what
you're doing now, that makes sense.

Speaker 1 (01:25:15):
Me and one of my line coasts were like, you.

Speaker 2 (01:25:16):
Got some ship left over, Yeah, let's move it into
a fucking dinner special, right, perfect.

Speaker 1 (01:25:21):
So it was the risotta. If they're with a little
bit of oil and then hit it with a little
bit of wine and then.

Speaker 4 (01:25:33):
Continue, I just love how you zoomed in on that
like that, ass I have I.

Speaker 2 (01:25:38):
Have a question, but like once once you but no.

Speaker 1 (01:25:41):
So did that?

Speaker 4 (01:25:42):
Then then call fire inside there headed with a little
bit of water. Let it the risottas suck up the
water and heat up a little bit. Take a scoop
basically a machtato scoop, the eight ounce scoop thing. Well,
I'm saying like that, that's the fucking the size and
used like mashtairs for him.

Speaker 3 (01:26:03):
They're giving eight potatoes half pounds eight.

Speaker 1 (01:26:08):
I'm not mad at that. I'm not mad at that
at all. Sorry, Sorry, can I get that ready down?
So I want a pound, but.

Speaker 5 (01:26:17):
I'm guilty because I was giving motherfuckers almost.

Speaker 3 (01:26:20):
That of rice like I was licensed to drive.

Speaker 2 (01:26:24):
When the mom is like just scooping like all the
like the pregnant mom is just scooping like all the
master pato and then she starts squirting ketch up on it.
Sorry for nineteen eight movie license drive.

Speaker 1 (01:26:37):
Check it out.

Speaker 4 (01:26:38):
It's a great one, to the point to where like
pulled to the side of the pan almost vertical.

Speaker 3 (01:26:43):
All of us except newly we're alive.

Speaker 1 (01:26:45):
Then what we were like five I was on.

Speaker 3 (01:26:53):
I was not five, I mean I was in eighties.

Speaker 1 (01:26:57):
I was ninety five. It on there and then everything?
What was that? He was like, all gonna joke me anyway,
So I go ahead, it out there, you.

Speaker 2 (01:27:09):
Know, like I don't feel like Corey Haym and Corey
Fellmer that much older.

Speaker 1 (01:27:12):
Mean maybe it was an early nineties movie. I feel
like they were old.

Speaker 3 (01:27:16):
No, they they were definitely older.

Speaker 2 (01:27:18):
Than us, Like how old were like real fast, like
I mean, Corey Haym was would.

Speaker 1 (01:27:23):
Continue continue it was your question.

Speaker 2 (01:27:27):
This is clearly on a char right a chart real.

Speaker 4 (01:27:31):
So I was trying to get girl marks on it
and then on the flat top to kind of finish it,
but it wasn't getting to tempt to where I wanted to.

Speaker 1 (01:27:39):
How thick is this? That was? The show was about that?

Speaker 2 (01:27:44):
So like an inch internet at that much like like like.

Speaker 1 (01:27:49):
One knuckle, one thing one one knuckle, that's a ditch,
shut the funk up? One thinger?

Speaker 4 (01:27:55):
Well, like I know, so what I was doing for
uh like actual the plating would be two thingers for
the cut, so probably about eight to nine ounces.

Speaker 2 (01:28:09):
So you were, okay, let me ask another like so
this is.

Speaker 1 (01:28:14):
Not a pork shop and you're grilling the entire loin.
What's a port tenderloin? Yeah, okay, so they're small, They're
smaller than the pork loint. Yeah.

Speaker 2 (01:28:23):
So what I'm asking is, so usually about two inches thick? Well, yeah,
I mean a pork tender loin like usually comes too
in a pack or whatever.

Speaker 1 (01:28:32):
Yeah, it's like two and a half oun pack. Yeah. Yeah,
so you grilled the whole tenderloin.

Speaker 2 (01:28:37):
Yeah, marinate the tenderloin grilled, and then you grill it
and then you cut it.

Speaker 1 (01:28:42):
I was grill for a girl like you and girl
marks and everything like.

Speaker 4 (01:28:45):
That, but the girl that we have is so hot.
It's just pretty much four girl marks. Yeah, pretty much
just for searing girl marks.

Speaker 1 (01:28:55):
And stuff like that.

Speaker 4 (01:28:56):
But that's for like the charter lemons, that's for all
those things that we have.

Speaker 2 (01:29:01):
I feel like you could turn that down and even
turn it down and do more than just charred lemons.

Speaker 1 (01:29:08):
I mean we barely cornish. I mean we barely use
the bitch anyway.

Speaker 4 (01:29:14):
I mean most of everything's on the flat top, and
if we have the meat, it's already suvid and then
we throw on the uh cast iron.

Speaker 1 (01:29:22):
Pause eight years old. I was eight years old when
that movie came out.

Speaker 4 (01:29:29):
But I feel like the char way on the flat
top looked a lot better than if I had girl
marks on it.

Speaker 2 (01:29:36):
Because this because you get like a full kind of series.
What temp were you serving it at? Like over, like
we're like one forty five or a little over. Like
everyone's like, no, pork is fine at one.

Speaker 1 (01:29:51):
That's a little too rare for me. On pork.

Speaker 3 (01:29:54):
We watched the show the other day and that bitch
was red.

Speaker 2 (01:29:58):
Like they're like quick perfect, and I was like, no,
it is not. I didn't even know I need I.

Speaker 1 (01:30:05):
Need the meat to kind of like be warm work.

Speaker 4 (01:30:11):
I was taking off the grill at one forty five,
almost getting like rising to attempt to one fifty, so
by the time it hits plate service, it's one thirty five.

Speaker 2 (01:30:23):
Like I know, like there's just like I know trickenosis.

Speaker 1 (01:30:26):
Is it's pretty much been extinct now, yeah, but not.

Speaker 2 (01:30:30):
But there's like that is like the weirdest food born illness.
It's trickenosis, right, the one where the worm like climbed
out of your fucking throat.

Speaker 3 (01:30:39):
I haven't heard that. I haven't heard of that.

Speaker 2 (01:30:42):
Yeah, like that's why back in the day we did experiments.
Yeah sixty five, man, that's.

Speaker 1 (01:30:50):
A good talk.

Speaker 2 (01:30:50):
So pork was one sixty five yea because of trickenosis,
because it worms in the pork.

Speaker 1 (01:30:56):
Like it's also the conditions the pigs and everything are rare.
But I'm not saying.

Speaker 2 (01:31:02):
I'm not saying you can't get it in another country.
Like you know, when somebody's stirring the salt with their feet, right,
you know, foot bay, you know, I don't know call that.
But like in the States, pork USDA pork you're getting
trigger noses is pretty slim, Like it's like one in

(01:31:23):
a billion. That's why, Like now you can cook pork
to one forty five and.

Speaker 1 (01:31:27):
That was only like what two thousand and four or five.

Speaker 2 (01:31:31):
Something like when they lowered the cooking it's only been
like twenty years where they lowered the cooking temperature. Like, yeah,
you can cook it to one forty five now like beef,
you can treat.

Speaker 1 (01:31:40):
It like me.

Speaker 2 (01:31:41):
But in my head, it's like that's a weird raw.

Speaker 4 (01:31:43):
Pork above yeah, I mean because it's still juicy.

Speaker 1 (01:31:49):
Yeah, yeah, like.

Speaker 4 (01:31:51):
That's probably that's probably most people don't like doing portos
because they're.

Speaker 1 (01:31:54):
Always drpy, they're always fucking drying, like cook at the
one fifty. Yeah, that's why I stopped cooking it at
one and then.

Speaker 2 (01:32:03):
Because it's gonna rest and it's gonna carry over. Yeah,
and then I won't say what's about especially something that
lean in that small pork tenderly. Basically we're talking about
a port which is actually the dark meat on a.

Speaker 1 (01:32:20):
Pork chop, but we'll talk about that later. It's funny
but true, it's delicious.

Speaker 2 (01:32:25):
You want them center cup pork chops. No, I want
the rim bit, the further you get away from the
center of the.

Speaker 1 (01:32:32):
Budd right, I want that fucking lip man.

Speaker 2 (01:32:35):
Yeahside, that's what we should try to figure out.

Speaker 1 (01:32:38):
Okay, So on a pork coin, can we We can't?
I know we can't. We have who we are, right,
team packet, we are who we are.

Speaker 2 (01:32:46):
We'll peel the caps take off of a fucking pork chop.

Speaker 1 (01:32:51):
Good all the time? You do it all the time?
I work, What do you? What do you do with it?
I hate that he goes in the sausage, does in
the sausage. Why don't you keep it and bring it
over here? Okay? I understand what.

Speaker 2 (01:33:09):
You're doing because you're making center cuts. Well yeah, because
like people don't want that.

Speaker 4 (01:33:13):
They don't want that part, and like I have certain
people that do want like especially like at the bone
in they want the ribbon. It's got to thumbs, right,
it's me, it's me, but I know, like it's the
same time, Like it's.

Speaker 1 (01:33:25):
Like the ones that you.

Speaker 4 (01:33:27):
Uh continue like once used to buy whatever I have
the other truck and everything for the triple P and everything.

Speaker 1 (01:33:35):
Yeah, like the ones you were getting, like.

Speaker 4 (01:33:37):
How they had remember that they had the cap and
everything on, like you left it on and I applauded
you for that.

Speaker 1 (01:33:43):
Like me, I gotta take that off.

Speaker 4 (01:33:45):
Especially if I want to make a center cut pork
rust you know my Like the same time, like one
of that ends usual we used for fucking in the
family plans anyways for poor jobs. But a the same time,
like they trust me, it hurts to fucking grind it up.
I'm like, can I just take this. We're gonna do
with it.

Speaker 1 (01:34:01):
We'll smoke it, I'll do anything. I'll turn this bitch
in bacon.

Speaker 2 (01:34:06):
No, I'll fucking lay that bitch out and I'll pride
the whole fucking thing, right, the most beautiful piece of
the animals.

Speaker 1 (01:34:13):
Dude, take that support belly and I don't speak about
beautiful foods by that fucking part. That is my jam.
In speaking of jams, I'm gonna play you a little oultro.
I just wasn't ready. Yeah, that's eMusic. You're the elevator

(01:34:36):
music right.

Speaker 4 (01:34:38):
Once again, thank you for listening to packet on in fact,
you choose the fat.

Speaker 1 (01:34:44):
There it is.

Speaker 4 (01:34:45):
You can find teen facket on Facebook at tea Packet,
on Instagram, Tea back at Nation, on Twitter or slash
as at t.

Speaker 1 (01:34:52):
Back and one and on YouTube teen Facket.

Speaker 4 (01:34:55):
You can find us online for all your parel needs
at www dot t facked nation dot com.

Speaker 1 (01:35:01):
What the fuck? You can email team fag of that
team back and back comments. Well.

Speaker 2 (01:35:09):
You can find a Smith Sandwich on Facebook at the
Smith's Sandwich.

Speaker 1 (01:35:12):
On Instagram Smith's Sandwich X at the Smiss Sandwich.

Speaker 2 (01:35:16):
You can call us from pre order car your needs
at forty seven fifteen eighty six.

Speaker 1 (01:35:21):
Sorry that's seven fifteen eighty six U two. He's fucking
my head. And you can email us for.

Speaker 2 (01:35:28):
Booking purposes at the Smith Sandwich at gmail dot Praise
the Lord, peace loving Bacon Grace.

Speaker 4 (01:35:35):
Remember, stay hungry, be creative, don't forgot us.

Speaker 1 (01:35:41):
Don't bring it to sharpen your sushi knife, motherfucker.

Speaker 4 (01:35:44):
Yeah, what the fuck's new?

Speaker 1 (01:35:50):
Offer? How? I don't like it? Like I'm a digging.

Speaker 3 (01:35:54):
Half bringing.

Speaker 4 (01:36:00):
Them more yellows.

Speaker 1 (01:36:01):
It's a tired in its pistacchio potios. Okay, because there
ain't no reason to but

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