June 3, 2024 • 39 mins
This episode was recorded back on March 2024. Chris, Ricky, and special guest Greg Clark discuss some of their favorite Chips! What are some of yours? Let us know!
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Episode Transcript
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(00:22):
All right, we are back finallyafter we told you we wouldn't you again,
we wouldn't go on a hiatus,and yet we did it. We
did we did it, and ittook traveling to another state to make it
happen. So if you don't remember, I'm Ricky with me always is Crystalbaba
(00:42):
and a special guest that we havetoday, our friend Greg Clark. Hello.
Hello, we are down in justoutside of Charlotte, North Carolina.
We've been at a conference for theweek and brought the POW podcast stuff down
to catch up with you guys.Have a little fun. It's been it's
(01:04):
been a minute. Listen. It'sfun talking, but it's more fun talking
into a microphone because it feels purposeful. It's more purposeful the chatty. What
do you think. I feel likeit's on purpose. I'm really concerned about
your input level, like volume wise, or like what else, like your
(01:30):
conversation. Oh, you're done Avery conversational person. Yeah, well I
was that that was insulting. ThatI'm wrong way the insult guy. That
was a very huge tri opposite ofGreg Clark. So that's why I'm excited
to have him here so he couldbut he's letting us do, he's letting
us steer. He's coming along forthe ride show. Yeah, we're on
a little bit of a rodeo here. I'm just in the backseat. All
(01:53):
right, fair enough, So what'swhat's what are we to talk about today?
Ricking? Well, while we werewhile we were down here, we
went to a grocery store, aHarris Teeter, which I've only seen down
here. It looks like a finegrocery store. A little pricey, a
little more on the upscale. Yeah, but it was good. But while
(02:13):
we were down here, we noticedsomething in the chip aisle that we don't
normally see back home. That,at least I don't think. I don't
want to have this whole thing predicatedon us being just wrong, But that
happens. It happens episode to episode, for all the episodes. But I've
watched all the episodes, and you'reusually wrong, perfect, perfect. But
(02:34):
while we were in the aisle,we saw a large size bag. Do
we have the bag anymore? Ithink it's another room. Okay, Well,
we've found a large size bag ofthe Miss Vicki's chips. Yeah,
ked the kettle cook chips. Idoes they call them? Deli style chips.
I call them, Oh they took. They come in the small bags
like when you're at a store,or like if you're at a deli,
(02:57):
or you know, getting a subsandwich from like Jersey Mic Sos kind of
things. But for the first time, I saw one in a larger bag,
and I saw some other flavors thatI did not recognize, although what
I grabbed for was just a regularold run of the mill kettle cooked with
sea salt, and it was that'smy that's my favorite of the kettle cooked.
I don't need a flavor because kettlecooked just is packed with it.
(03:20):
Yeah, it does on its own. No, I like a plain kettle
cooked chip the most. It's kindof like Chris is really concerned about your
but level. No, but Imean I'll eat it. Like cape Cod.
Cape Cod makes a good chip.That's a quality kettle cooked chip.
(03:42):
They have like a white cheddar sourcream. I'll get that right. I
like their salt and vinegar. Salt, you know what I used to like
salt and vinegar. I think I'veoutgrown it. It's just not my jalapeno.
I like Miss Vicky's haalepeno. Yeah, that's if I grab a bag
from my jersey, my or something. Oh at your past certation, that
(04:04):
plane was was best and best.But I'm that way with many things,
so like I'm that sign. I'mthat way with like with a hot dog,
Like I like having toppings on ahot dog, but I'm also like
super content with like just having ahot dog on a bun if it's a
(04:25):
good hot dog. Like I likeplaying things and don't need to clear the
plane cheese pizza. That's how Chrisended up on the podcast if well,
if you like, if you likethe plane, Yeah, if you like
the plane, we're got more thanlikely going to enjoy what were you saying?
(04:45):
We were? We were going wellbefore I was so rudely interrupted by
the two of you. No,I mean, I think if you like
the run of the mill, typicalplane, then you're more likely going to
enjoy the the rest to what elseit has to offer. But at least
you know you like the kettle likethat's the thing is like typically the best
chips in my opinion, potato chips, I should say, are are the
(05:10):
kettle cooked chips in general, Andif you like those, they offer I
think a more wide variety of flavors. Then even just Lays potato chips would
although there was a wider variety thanLays. Lace has come up with some
kooky flavors until recently they started torun some you know, short term test
(05:34):
pilot like ones, remember, andthen at one point you could you could
choose the one you thought, youcould vote on what you think was the
best, and then they and thenthose ones even they won, were only
limited and then they went away.So it had they got your typical variety.
They had like pershutto and mango.Oh that had not chips. I
saw, yeah, So it waslike they had chicken and waffles. It
(05:55):
was this whole series of like weirdcombos and then the chicken chip. It's
a weird combo. I've heard that'sa thing, though, weird, like
a sweet and salty thing with interestingI like often. I never had it
with mango, You've never. Well, now have something to try something different,
(06:16):
but out on chip? No,not on a chip. So if
you had to pick your favorite styleof chip, like mine is a kettle
cooked chip is my favorite style ofchip? What would you guys say?
I hear yours tortilla tortilla, tortillachip, so outside of the potato chip.
(06:40):
Yeah, Funion, is that considereda chip's bag? It's in the
same aisle. Yeah, right,right, so that's true. But are
Cheetos considered chips? How old areyou? They're not considered a chip?
Funding then right, I'm just I'mjust trying to categorically understand this. I'm
(07:04):
a kind of great guy. Youare the one who on chewy candies.
Oh yeah, shows. Shoot,now, I forget what angry fish?
No, no, he doesn't likeSpanish fish. But there was a candy
you brought up the oh not Charlestonchew. Yeah, you put that in
(07:28):
the chewy candy cakes Chewy. No, but we're talking about we were talking
about sugar based like sweet sour pad. You know how caramel's made. I
know it's you know what I'm talkingabout more than fruit? Yeah yeah,
So you just you hop categories allday long. I do what I do,
what I want. That's hop along, Kajano. So your's a tortilla
(07:53):
though, in Funion, so you'reoutside of the potato. So let's say,
of the potato chip, not onyou. I don't even know in
the potatoes, potato sections like justplimb a plain old sour cream and onion,
like a lay sour cream and onion, or just any sour cream store
(08:18):
brand. Okay. Most of thetime I find store brand chips fall apart
way too easily, like they crumble. Yeah, they're too delicate of like
if I get like Hannaford, Ifeel like the quality of that chip is
the what about what about like theridges or their weight the wavy? Do
(08:39):
you do you prefer one of thoseover it's a plane, not like than
like wispy? Okay? Is thatwhat that's called wispy? Yeah? Breaks
apart easy, okay, So that'swhy you like those ones. I would
go just like a plain yellow baglays over Miss Vicki's kettle cook really okay.
(09:01):
I like the the hard crunch ofa kettle cook. I feel like
you have to do too much workto eat kettle co true, Like I'm
not trying to get a jaw exerciseand fill my stomach at the same time.
All right, cuche Yeah, Wellwhat's yours? Christopher? I think
I like something with substance, SoI think I like the kettle probably more
(09:24):
than anything else. But if Iwas to choose. If I didn't have
kettle on the on the as anoption because they didn't have it available,
what have you? Or not themood even for kettle. My next would
be something like the waves, somethingthat's got some texture, not just wispy,
but not small ridges, wide waves. Yes, the wide waves.
(09:46):
Now cape Cod, Cape Cod?Who I guess I'm trying to fight for
being a sponsor. They have thekettle cooked wavy. Oh, I don't
think I've seen that, which wouldbe even I think harder to choose.
Yeah, I feel like a hardership. But think of your jawline?
Goodness, come on that. Yeah, Ryan Seacrest that they got their look
(10:13):
from eating kettle cooked chips. Yeah. Some people say it's that rubber thing
that's a secret ingredient. Those littlead reels for that thing to chew on
are so annoying looking. I don'tknow why it bothers me. I'm just
like, I'm never gonna do that. You want to know Hollywood gets the
(10:35):
jaw They have this. I don'tknow. I could just scroll past it,
but I end up watching it.It's intrigued. They got me hook
line and sinker. So what aboutthe kettle? I like one of my
one of my favorite parts about thekettle cook is when they come out of
the bag and they're all just foldedtogether or roll you know what I mean,
(10:58):
because in the process they don't stay, so you get a nice straight
or chunk of chip, like likeeven harder to chew chips exactly, which
I do love. Yeah, Idon't love that, it happens. It
happens also with the lays, butevery once in a while with the lace
chips when you get those, justthe regular old yellow bag and uh,
(11:20):
and you get one of those,they're even that much better because you almost
like get this little don't you getthe grease? You know, like almost
It's not like it's popping the greasein your mouth, but you feel like
you get You're not strouble getting thegrease from lace potatoes, trouble with it,
but it always crinkles. Hold acampaign, you get the guy eating
the lays and then getting the greasemany shirts. Well that's part that's that's
(11:43):
part of the good. That's oneof the draws I think of those chips.
So do you lick your fingers afterI can't stand watching people do that.
I don't like the sec Yeah,oh that sounds even worse. I
have the headphone and I can hearthat. So listeners, what was that?
(12:05):
I don't know what happened that alittle jart they can just tipped over
on its own. Oh well,that's the magnetos of the lunch Break podcast.
Things happen you can't explain because it'sso epic. You know, maybe
somebody greased it up with some layers, lays grease. Chris's favorite part of
the chip is the grease. Youreally get that grease you brought up?
(12:26):
Do you like it? Canned cannedchips? But there's something with pringles.
They don't call it a chip.Well they it's a potato snack or something.
There's something different with I think theyactually argued in in Europe that they
were not a potato chip because theyhad they didn't they didn't meet the right
(12:50):
ratio of potato with the other ingredients. Brought math into the potato conversation.
Yes, they and the reason whyis I think because they were they were
starting to put a premium tax orsomething on on potatoes and they're like,
well, no, no, no, we're not really a potato chip.
Well we can George Washington, andwe don't have to care what you're thinks
anymore. I used to hate pringlesbecause it's hard to get your hand in
(13:18):
the cave. It's true, youcould just dump it onto a napkin or
a plate. Yeah, but Istill try to jam my hand. I
can't because when you're sitting on thecount as a or as an adult.
Both. So the first time,I mean ones ever accused me of being
(13:39):
an adult, I just want tosay, thank You's a new characory.
Yeah, you've made it. You'vemade it to adulthood. How's it feel?
Because I'm like, as a kid, it's like, yeah, you're
not You're not thinking dump it out, make it easier because you like the
challenge of trying to get that.You're just thinking, I eat this out
of this can. So I wasjust curious. So so both it seems.
(14:03):
Yeah, still like today, ifwe got some pringles, you'd be
like, I can't get it inthe can. Even harder than the pringles
can was when laze and maybe theystill make them plastic ones. Yeah,
that was like they were trying torip them off. And yeah, that
was an otter shape than the canshape, shaped like an otter. Yeah,
(14:24):
yeah, you had to eat thechip on your chest while floating in
the water on your back. No, is that your eat off your chest?
Sorry, I'd never want to seethat, Chris, never do that?
(14:45):
The actually I do? What?Well? Uh so tortilla chips?
What kind of totia chips do yougo after? What's the first? Like?
If they had your what's you havea certain and you don't care?
Yeah, Santita's white corn. Yeah, they're probably the most affordable of all
(15:09):
of them, too, aren't they. I don't look at prices. I'm
just thinking in terms of when I'mat the store. I've never been to
the store with you. I definitelywouldn't look at prices when I went to
the store with you. It's theonly one where the price is on the
bag. Yeah, that's true.What was it two dollars? But now
it's gone up? It used tobe just flat two bucks? Yeah,
(15:31):
no, it's two ninety nine.Why didn't they just make it three?
Because it feels less than three whenyou put your shrink, all you remember
is that two. You don't rememberthat it's actually closer to three anyway,
Santinas. That's cool? No,I like I like some sanitas on the
border makes a great gip they do. Yep, I'm with you, And
(15:52):
I like the blue corn tortilla.Yeah, I mean that's my favorite,
actually, the so stidos organic bluecorn wispy. You can't dip them,
but they are good. They're theright amount of salt. Yeah, yeah,
that's a that's a great chick.You think a tortilla chip is lay
on your back and try to eatthem like this? Yeah, do you
(16:15):
think it's a tortilla chip? Hasto be has to be substantial enough to
be able to dip or else whyeat it? Right? Tortilla? Well,
I think they have to be substantialenough to be able to dip into
not not a toastedos salsa, butlike more of your traditional more liquidy like
pastes salsa, which is a littlebit more Texas. Not in New York
(16:41):
City, everything else San Antonio,but like the same thing, right,
Yeah, this is a five hourdrive, okay, Yeahexas. We we
definitely underestimate the size of Texas.Yeah, definitely, pretty much always.
I've never been there. I thinkpeople do the same thing in New York
to I mean when I first movedup to New York. My friends from
(17:02):
Florida would say, hey, doyou take the subway to school every day?
Like, no, I don't livein the city. There's a difference
between the city and the country orsuburbs whatever. Same with Texas, right,
although it's even more so and bigger. There are no subways. Well
in the end, I mean there'sthere's subways, there's eat fresh subways,
those kind of suburbs, restaurants,gotcha. But it's a very big state.
(17:30):
How did we get here? Idon't know. So we're talking about
tortillas. Oh and San Antonio beinga place where past pacanti is produced,
right, But like I'm thinking,so restaurant salsa, Yes, there's a
difference when you get a thing ofchips and salsa at like a restaurant.
Katie and I went out to dinnerlast Saturday at a Mexican place called Toro,
(17:51):
and they had a thinner kind ofchip, but the salsa was loose
enough right to where it wasn't aproblem. Like get to lose salsa.
Yeah, yeah, yep, Iguess I do. Or like a like
a more traditional pico de guayoh,like where it's like the chunky Yeah,
(18:12):
just vegetables pretty much. Right,that's really good, But that could be
my BIB. Once you move intothe quak territory, then you need more
something. You need a little sturdiness, especially if it's a chunky quawk.
Yeah, double them up. Mmm. Have you seen people talk about the
fact that you wouldn't just sit downand eat thirteen tortillas, but if you
(18:33):
cut them into quarters and fry them, I can eat thirteen tortillas, no
problem, It's true. It is. It's all in the packaging or though.
Yeah, they don't come and delivered, they come in a bowl.
Do you make you make quacamole?Oh? Yeah, anyone can smash up
an avocado. Yeah. No,No, I'm wondering if that's something that
(18:53):
you as a Texan by birth frombirth, that's what you said, by
trade, not by trade. Yetalso by trade. You probably have like
a particular recipe or you just isit nothing that's special, You just it's
avocada, tomatoes, onions and salt. No, I don't know if you
(19:14):
have like a family recipe that kindof thing. Okay, I don't know.
So it's it's not just like youbuy the avocado, squish them up
and put a little that powder thatyou can buy at the store and mix
it up and you're done. Youdon't do that. You can do that,
though, there's nothing wrong with doingthat. If someone does that,
when they need to do that,don't let him off. Is that what
(19:37):
you do? That's what he does. No. I like making it you
just mentioned, and of course alittle line this so it doesn't brown right,
and he also gives flavor. WhatI really? How slow are you
eating the quacamole? No, Sometimesif there's some leftovers, you put it
in the foot seed. Put theweight back in the sea. Oh,
(19:59):
the seed, you throw that aroundimmediately? Yet me do that? Why
the seed keeps it from browning?I didn't know that. So you just
sticking the seed in there? Yeah, it'll cover what's ran wrap. But
the seed back on. Interesting,I never knew that. I thought that's
what it is. Why they putYeah, while they put lin I mean
line for the flavor, but alsothat was also a part of it that
(20:22):
preserved it. Yeah, but youcan just use the seed. I didn't
know that. That's cool. Goodto know. The more you know,
the more you know, and whoknows, we would have known what we
would have uncovered this piece of informationLaunch Break podcast talking about chips. I
am hungry now too. It's gettingto be that ten thirty times almost.
So what's the worst. What's theworst chip you've ever had? Worst?
(20:48):
If you were to say, youknow what, I'll don eat this chip?
Hers, well that's her world listeninghers ketchup flavored chip? Anything?
Ketchup? Oh yeah? Any catch? Yeah it was. I tried to
is that a brand is a brandh E R R posh vs based out
of Pennsylvania, but they sell itup in New York. But they had
(21:08):
like a ketchup flavored chip. Ihad that. It was discussed like the
Layze variety, but it was Ithink it was a Canadian thing. Oh,
and they released it for a shortperiod of time and I tried it
and I was like, this isnasty. So I have to agree with
that. There's a certain branded chipthat I would always start with yes with
(21:30):
an owl, Yes, yeah,it would be unwise. Why he chose
are they're not good? I meanI wonder what your take would be on
them. Well, you don't seemto recognize them the brand, but because
they're more of they fall apart,not very are they just all made.
(21:51):
I don't think. I guess myissue with Wise is if I got their
plaine potato chip, right, it'snot a good chip. Yeah, well
that's what I'm saying. Yes,that's they only made popcorn. Why fies
they make chips too? Oh yeah, I didn't know they made Like if
you go, if you go toa place where you can get a like
a variety of the small bags ina box, there's usually like a lais
(22:11):
one, a ruffles one, andthen a whys ruffles have ridges, ruffles
do have ridge like ruffles cheddarn sourcream ruffles A good chip, quality chip
you can't not talk about I justlike cheese a lot. But yeah,
why I'm with you. I don'tlike Wise brand. Do you like pimento
cheese? Yeah? Doo? Wasit because you can dip a chip in
(22:34):
that so it applies. We canwe can talk cheese anytime. Yeah,
we shul talk about ships. Don'teven think about that. We talking about
SIPs. One, I talked aboutchip dips. We talked about salsa already,
guacam guacamole. What else is there? I made this diamond ranch dip.
Oh I do like that? Thatsounds really good. Yeah, would
(22:56):
you say your least favorite chip was? Or did you know? Uh?
He asked me, And then let'sanswer ketchup's pretty bad, that lousy chip.
I'm a pretty just a pretty straightforwardguy when it comes to chips.
Give me sour creaming, onion,give me plain Well you went yucked to
(23:19):
salt vinegar? Oh yeah, hateit. That's a that's a love it
or hated chip. There's really noin between on it and I hate.
Yeah. I used to. Iused to hate it as a kid,
but then I seemed I wouldn't toappreciate it and like it. Now I
did like it, and I ateit a lot, but then like my
tongue, we get wraw because youeat so much. Yeah, it's the
(23:40):
kind of chip that's someone that hatesthemselves claims to love. Well, I
can just punish yourself, like Ijust salt. What I think I like
is is the are the ones nowthat I'm not just made from that aren't
just salt and vinegar like the likewhite vinegar, but salt and like balsamic
vinegar or what or or with thatexists apple cider vinegar, those different types
(24:02):
of vinegar, and those are alittle bit better because they're not as harsh.
They have chips have different kinds ofvinegar. Yeah, yeah, do
you you put you put the thevinegar on your fries of five guys the
other day? I do you didthat? Maryland style? I like that?
Yeah, with those particular ones.Is that what they do? Oh,
French fries? Yeah, that's true. I just finding all these connections
(24:25):
of how these things still apply pokerchips, poker chips, I don't know.
I just use the word find thethings that say chips. So what
about a French onion dip? Who'dbefore we go to dips? I want
to forget about this. Go ahead, somebody woke up on the wrong side
(24:45):
of the bed. No, wewere talking about guacamole, and a chip
that existed for a little while wasDorito's Guacamole flavored. Oh didn't you remember
those? And like the early twothousands, I don't. It tasted so
good. It didn't taste like guacamole. Yeah, but it it was such
a good chip. But however,the green dye that they used on the
chip also exited the body green,okay, and that was probably a turn.
(25:11):
It was concerning at first I'm like, no, I don't get it.
Can you explain that in a littlemore. Have you had the Cuban
sandwich legs Cuban? No, that'sso good. Really, it's like a
little ham flavor, a little mustard, little pickle. Yeah. Yeah,
oh man, that's a thing I'venever seen, never seen that. Either.
(25:32):
I would never get a Cuban sandwich. I would get many other sandwiches
before the cubes. You'd never geta Cuban sandwich. Yeah. I mean
I've eaten one because sometimes in mycollege that would they would have Cubans for
lunch. But I mean, Iguess I got a hot dog that was
dangerously closed sandwich. But yeah,I don't know. It just doesn't excite
me. But the hot dog Igot the other day from that food truck
(25:52):
was practically a Cuban with a hotdog. So maybe I don't know,
maybe my college has made such badCubans and I'm like, I never want
to eat this. That's probably thecase when you're mit mass producing him.
Yeah, apartment, that's good.I'm not even sure that they always used
ham. I'm thinking about it.Use whatever kind of meat was available.
(26:15):
It's not care put some bolooney onthere. It's sliced ham and pulled pork.
Yeah, pulled pork is on thecuban. Yeah, yeah, I
don't think they used I think itwas ham and then maybe they just tossed
on turkey. That Good Time Barbecue, Yeah, I'll check that out.
Good Time Barbecue, Scotia, NewYork. How'd I crop from? Nowhere?
(26:37):
Is it? I don't know?Okay, they have a website,
Facebook page. There's a Facebook pagethe Good Time at Tar Barbecue at Facebook
dot What are you doing at Facebookdot? Gmail, post dot com?
Do you guys have a MySpace mySpace page? Do you still have my
Space? And a live ones dailyenough? Ricky is in our top friends.
(27:03):
Chris got put out for his loveSalt and Vinegar chips and this Vickys
Miss Vicki's are good. Don't don'tdisc the vic don't dis not a sponsor
a sponsor yet another and I willget to dips. We'll let you get
to dips. No, but anotheryou can drive. There's well, all
(27:23):
all three of these chips that theydon't make anymore. I feel like are
in the same vein being tortilla basedthough the one it's like a dorrito.
Remember three D Doritos. They werelike it was like a puff. Yeah,
yeah, I do recall them,and like you could put it in
your mouth and like you could likecrunch it like I had air in the
(27:45):
middle. It was three D Doritos. I love those. Two Cheetos has
a popcorn It's called Chester's Puffs andit just kind of disintegrates in your mouth.
It's magical. There's really good.Yeah, so distegrates the same way
like like a puff would like alike is it like Pirate's booty type material?
(28:06):
Pg? Pirate's bottom. I guessI've never had that. Okay,
that's kind of puffy, got abad word in it, so I never
bought it booty. Yeah, don'tblush please. Doritos though in general,
I have to talk about one justdiscontinued chip. I don't know if so
(28:30):
far I'm over too on. Youguys have hadding the chips that I'm that
yet. Yeah, I don't havethat. There was a chip when I
was a kid called pizza rias.Pizzareas, no, the rolled up ones.
No, it was in the shapecombos. Pizza. Couldn't get me
started on combos. I love combos. No, it was like a dorito,
(28:52):
but the flavoring was like pizza flavoring. But the whole chip brand was
called Pizza Rias. No, Ilove that too. Did it have the
same type of pizza flavor as thecombo pizzas? It's in the middle of
them. Actually, I got ithere because I wanted to make sure I
got the name right, Pizza Ria. It looked Oh look at the rito.
(29:15):
Oh that looks familiar. Keebler,I've never had that. No,
it was. It was so good. Yeah, I don't think they make
them anymore. There's no I haven'tseen it around when like the Tange mutant
Ninja turtles were big in the nineties. Yeah, yeah, because typically when
they're still big. I don't knowif you know that people still like the
(29:37):
turtles. They do. They've hada research into who was your favorite turtle.
I think I went back and fortha lot because I liked raf but
then Michelangelo, Yeah, you're definitelyDona tell I was like Donatello and Raphael
of the two that I favored,and I would go back and forth,
like you said, can you guessmine? Michael, Absolutely, I'm surprised
(30:03):
you even thought about it. Yeah, it was fun. That's that's table
that we have to have a podcastabout. Did you guys, did you
both grow up watching it? Yeah? Yeah, the movies, cartoons and
the video games. That's what Lelyand I played Super Nintendo is Turtles and
(30:26):
Time for sny S Turtles four Turtlesand Time. Very good, very good
game. Yeah, takes no skill, cartoon button smash and beat up foot
soldiers, but ok, arcade styleright yeah, yeah, yeah, it's
very good. But let's I Idigress. Well, we don't have any
(30:47):
time to get to dips today.Sorry, but no, no, we
could talk about dips. Well wedon't. I mean, I was still
gonna think about talk about Dorito's beingsuch a huge powerhouse when it comes to
chips, you know what I mean, and all the different varieties of chip
and what's your favorite Derito chip flavor? Well, I think I think we've
both been sitting pretty well on thespicy sweet chili. Yeah, that's that's
(31:10):
that is so good, I think. Yeah, it's like original nacho cheese
cheese. No, there was anoriginal that was just plain no corn chip.
Yeah, there was made of plainIt's an orange bag. Check it
out next. Next time you're atHanford. Oh, it's just the one
that's going to get back in therigging wailed on them earlier. Is it
(31:34):
the one that I think, Iknow what you're talking about and it looks
like a vintage style? Yeah,doesn't it? Okay? The ones I
never pick up because it was soit's like almost like it's been sitting there
since nineteen seventy. It's like alike a tortilla chip with no season.
Let's get a little bit of nachos. Oh, Frito's Chili cheese, Freedom
(31:56):
chili cheese, because yeah, no, no bag is big enough of child.
Those are very good, but it'scool. Ranch Doritos cool, answer
your question seriously. That was myfavorite until I tried the spicy sweet chili.
But I could eat both of themendlessly. Yeah, Like if there
was actually a bottomless back, Idon't know that I would stop reaching in
(32:16):
because I got full. They're justboth That good funny thing about Dorito's is
they just go so well with soda. Like if you're eating a bag of
those chips and drinking soda that there'sa time where I would actually dip it
into soda. Lost me, lostme, right, there. Yeah,
(32:39):
you're dipping chips soda. I wasdipping doritos. People dipping stuff in things
that don't belong fries in the frosty. Oh, that is really good.
You guys could do an episode onFrosty's. It makes me mad when they
ask them what flavor chocolatest is chocolate? Yeah, it's only choco because they
(33:00):
introduced the vanilla. They screwed everything. They'll tell you if I say I
want a large Frosty the only time, you shouldn't have to. So you
don't like dipping your fries in it, no, have tried it? You
should try it. It's a sweetand salty combo that is so good.
It is good you kids these days. So I just judged him for dipping
(33:22):
doritos and soda. But I alsowill take cheddar cheese and eat it with
an oreo. So you guys reallyknow how a party. Oh man,
So I guess I can't come downtoo hard on it. I also,
we've talked about this on the podcast, but my brother has a running joke
(33:44):
that I have a cookbook called fatKid, lights of all the weird stuff
I've combined together. So shipping soda, I guess is not so I'd love
the worst in a way, Iwas kind there might be some helpful recipes
in there in a way of talkingabout a dip, even it was even
though it wasn't one that would Ididn't see that was the dip is like
(34:04):
so the thing some people like theFrench onion dip or ranch based dip.
I like like soda, like sodadip. That's a good name for a
kid. If kid soda soda sodait's a Seinfeld reference seven anyway, Yeah,
what about soda. Yeah, sodips, I'd like the French onion
(34:25):
dip from from the heck of good, heck of a good people a good
you know what I like? Actuallythe ones that like the best though,
Booty good. We're shaking things up. Just the old Lathes that changed the
rating on this podcast. It's prettylangue. I just like the old the
old French onion in the tin canthat lades put out so get much for
(34:50):
it out of it French. Thatjust combined with my childhood. You go
through the French onion and then throughthe horse radish, the bacon horse radish.
Yeah, get them to the bothinteresting. That sounds really good.
Do you ever make the French oniondip with like the French onion soup packet
and like sour cream or whatever?That's a good dip? I probably actually,
(35:10):
that's probably my favorite. Does yourfamily have a recipe for French?
Yeah? Just whatever you find onthe lipt In package. Not a sponsor
yet from the Lipton family of somuch product place, man today, can
(35:30):
you just turn that bottle around please? No, they'll sue you for free
advertising. Yeah, I don't thinkthey would. Listen. Million you can
call a zero sugar, zero caloriecola. Yeah, that's a mouthful.
Not a sponsor yet, Mummy,to get some chips read of dunk in
(35:51):
there? No? No, thankyou? Okay? Chips? Well,
I think we may have exhausted theamount of conversation we can have on chips,
or at least we probably should havefor today because we do have to
get the leave soon, pack upand get out of this air feelings.
Somebody is going to rate us fornot bringing something up there. That's what
(36:14):
that's what happens. That's what commentsections for true like battle it out down
there. How did you guys talkabout chips and not bring up the showy
or chocolate chips. Right, listen, I tried to bring up poker chips.
You didn't work. There's nowhere togo with that, not edible edible
(36:37):
poker chips. I don't know thepoint. All right, Well, hey,
hey, it's been fun. Thanksfor letting me play. Yeah,
we want to go out of yourtime? Yeah, would you do it
again? Oh? Man? Somany times we have to back. Well,
(36:57):
we want to talk barbecue some pointyou're yeah, you're expert Kees,
especially good time poker. Beyond that, meats, Arbi's. Oh we have
Oh we have to have a fastfood episode? Do we not have one?
How can we? I don't thinkwe had an overall fast food We
(37:19):
talked about McDonald's for a whole episode. So what are the two that came
out of this one that we wereplaying for next time? Ninja turtles,
Ninja turtles, write this down,wrap this down into turtles, take a
little note and fast food. Ohand meats, smoked meats, smoked meats,
I love it. We're smoked macand cheese. Oh do you do
(37:43):
that? They don't smoke the macand cheese? Smoked beans? What do
you having? What do you do? Get hungry? Do you do any
like do you like mango or anythinglike that? In it? Peppers?
Let's gip me hungry now? Yeah? And the beans hit them all.
(38:04):
I can't tell you what goes onthe beans. I just gotta try it
sometime when we have that episode.Can we partake while we're eating, or
maybe or while we're talking, ormaybe before we we actually had them.
Chris is trying to schmooth some barbecueoff you. That's what he's trying.
Trying to get a commit on theair. On the air, window on
the air. What if we payfull price? Then can we have it?
(38:29):
Oh yeah, how about you doit for half price and then double
it? Well, listen, it'sbeen it's been fun to be back together.
We're glad you joined us with theLunch Break Podcast. Catch us again.
We're gonna have Greg back. Wewill talk definitely about full priced barbecue
and it'll be a good time.But until then, we'll catch you next
(38:50):
time on the Lunch Break Podcast.
All right, we are back finallyafter we told you we wouldn't you again,
we wouldn't go on a hiatus,and yet we did it. We
did we did it, and ittook traveling to another state to make it
happen. So if you don't remember, I'm Ricky with me always is Crystalbaba
(00:42):
and a special guest that we havetoday, our friend Greg Clark. Hello.
Hello, we are down in justoutside of Charlotte, North Carolina.
We've been at a conference for theweek and brought the POW podcast stuff down
to catch up with you guys.Have a little fun. It's been it's
(01:04):
been a minute. Listen. It'sfun talking, but it's more fun talking
into a microphone because it feels purposeful. It's more purposeful the chatty. What
do you think. I feel likeit's on purpose. I'm really concerned about
your input level, like volume wise, or like what else, like your
(01:30):
conversation. Oh, you're done Avery conversational person. Yeah, well I
was that that was insulting. ThatI'm wrong way the insult guy. That
was a very huge tri opposite ofGreg Clark. So that's why I'm excited
to have him here so he couldbut he's letting us do, he's letting
us steer. He's coming along forthe ride show. Yeah, we're on
a little bit of a rodeo here. I'm just in the backseat. All
(01:53):
right, fair enough, So what'swhat's what are we to talk about today?
Ricking? Well, while we werewhile we were down here, we
went to a grocery store, aHarris Teeter, which I've only seen down
here. It looks like a finegrocery store. A little pricey, a
little more on the upscale. Yeah, but it was good. But while
(02:13):
we were down here, we noticedsomething in the chip aisle that we don't
normally see back home. That,at least I don't think. I don't
want to have this whole thing predicatedon us being just wrong, But that
happens. It happens episode to episode, for all the episodes. But I've
watched all the episodes, and you'reusually wrong, perfect, perfect. But
(02:34):
while we were in the aisle,we saw a large size bag. Do
we have the bag anymore? Ithink it's another room. Okay, Well,
we've found a large size bag ofthe Miss Vicki's chips. Yeah,
ked the kettle cook chips. Idoes they call them? Deli style chips.
I call them, Oh they took. They come in the small bags
like when you're at a store,or like if you're at a deli,
(02:57):
or you know, getting a subsandwich from like Jersey Mic Sos kind of
things. But for the first time, I saw one in a larger bag,
and I saw some other flavors thatI did not recognize, although what
I grabbed for was just a regularold run of the mill kettle cooked with
sea salt, and it was that'smy that's my favorite of the kettle cooked.
I don't need a flavor because kettlecooked just is packed with it.
(03:20):
Yeah, it does on its own. No, I like a plain kettle
cooked chip the most. It's kindof like Chris is really concerned about your
but level. No, but Imean I'll eat it. Like cape Cod.
Cape Cod makes a good chip.That's a quality kettle cooked chip.
(03:42):
They have like a white cheddar sourcream. I'll get that right. I
like their salt and vinegar. Salt, you know what I used to like
salt and vinegar. I think I'veoutgrown it. It's just not my jalapeno.
I like Miss Vicky's haalepeno. Yeah, that's if I grab a bag
from my jersey, my or something. Oh at your past certation, that
(04:04):
plane was was best and best.But I'm that way with many things,
so like I'm that sign. I'mthat way with like with a hot dog,
Like I like having toppings on ahot dog, but I'm also like
super content with like just having ahot dog on a bun if it's a
(04:25):
good hot dog. Like I likeplaying things and don't need to clear the
plane cheese pizza. That's how Chrisended up on the podcast if well,
if you like, if you likethe plane, Yeah, if you like
the plane, we're got more thanlikely going to enjoy what were you saying?
(04:45):
We were? We were going wellbefore I was so rudely interrupted by
the two of you. No,I mean, I think if you like
the run of the mill, typicalplane, then you're more likely going to
enjoy the the rest to what elseit has to offer. But at least
you know you like the kettle likethat's the thing is like typically the best
chips in my opinion, potato chips, I should say, are are the
(05:10):
kettle cooked chips in general, Andif you like those, they offer I
think a more wide variety of flavors. Then even just Lays potato chips would
although there was a wider variety thanLays. Lace has come up with some
kooky flavors until recently they started torun some you know, short term test
(05:34):
pilot like ones, remember, andthen at one point you could you could
choose the one you thought, youcould vote on what you think was the
best, and then they and thenthose ones even they won, were only
limited and then they went away.So it had they got your typical variety.
They had like pershutto and mango.Oh that had not chips. I
saw, yeah, So it waslike they had chicken and waffles. It
(05:55):
was this whole series of like weirdcombos and then the chicken chip. It's
a weird combo. I've heard that'sa thing, though, weird, like
a sweet and salty thing with interestingI like often. I never had it
with mango, You've never. Well, now have something to try something different,
(06:16):
but out on chip? No,not on a chip. So if
you had to pick your favorite styleof chip, like mine is a kettle
cooked chip is my favorite style ofchip? What would you guys say?
I hear yours tortilla tortilla, tortillachip, so outside of the potato chip.
(06:40):
Yeah, Funion, is that considereda chip's bag? It's in the
same aisle. Yeah, right,right, so that's true. But are
Cheetos considered chips? How old areyou? They're not considered a chip?
Funding then right, I'm just I'mjust trying to categorically understand this. I'm
(07:04):
a kind of great guy. Youare the one who on chewy candies.
Oh yeah, shows. Shoot,now, I forget what angry fish?
No, no, he doesn't likeSpanish fish. But there was a candy
you brought up the oh not Charlestonchew. Yeah, you put that in
(07:28):
the chewy candy cakes Chewy. No, but we're talking about we were talking
about sugar based like sweet sour pad. You know how caramel's made. I
know it's you know what I'm talkingabout more than fruit? Yeah yeah,
So you just you hop categories allday long. I do what I do,
what I want. That's hop along, Kajano. So your's a tortilla
(07:53):
though, in Funion, so you'reoutside of the potato. So let's say,
of the potato chip, not onyou. I don't even know in
the potatoes, potato sections like justplimb a plain old sour cream and onion,
like a lay sour cream and onion, or just any sour cream store
(08:18):
brand. Okay. Most of thetime I find store brand chips fall apart
way too easily, like they crumble. Yeah, they're too delicate of like
if I get like Hannaford, Ifeel like the quality of that chip is
the what about what about like theridges or their weight the wavy? Do
(08:39):
you do you prefer one of thoseover it's a plane, not like than
like wispy? Okay? Is thatwhat that's called wispy? Yeah? Breaks
apart easy, okay, So that'swhy you like those ones. I would
go just like a plain yellow baglays over Miss Vicki's kettle cook really okay.
(09:01):
I like the the hard crunch ofa kettle cook. I feel like
you have to do too much workto eat kettle co true, Like I'm
not trying to get a jaw exerciseand fill my stomach at the same time.
All right, cuche Yeah, Wellwhat's yours? Christopher? I think
I like something with substance, SoI think I like the kettle probably more
(09:24):
than anything else. But if Iwas to choose. If I didn't have
kettle on the on the as anoption because they didn't have it available,
what have you? Or not themood even for kettle. My next would
be something like the waves, somethingthat's got some texture, not just wispy,
but not small ridges, wide waves. Yes, the wide waves.
(09:46):
Now cape Cod, Cape Cod?Who I guess I'm trying to fight for
being a sponsor. They have thekettle cooked wavy. Oh, I don't
think I've seen that, which wouldbe even I think harder to choose.
Yeah, I feel like a hardership. But think of your jawline?
Goodness, come on that. Yeah, Ryan Seacrest that they got their look
(10:13):
from eating kettle cooked chips. Yeah. Some people say it's that rubber thing
that's a secret ingredient. Those littlead reels for that thing to chew on
are so annoying looking. I don'tknow why it bothers me. I'm just
like, I'm never gonna do that. You want to know Hollywood gets the
(10:35):
jaw They have this. I don'tknow. I could just scroll past it,
but I end up watching it.It's intrigued. They got me hook
line and sinker. So what aboutthe kettle? I like one of my
one of my favorite parts about thekettle cook is when they come out of
the bag and they're all just foldedtogether or roll you know what I mean,
(10:58):
because in the process they don't stay, so you get a nice straight
or chunk of chip, like likeeven harder to chew chips exactly, which
I do love. Yeah, Idon't love that, it happens. It
happens also with the lays, butevery once in a while with the lace
chips when you get those, justthe regular old yellow bag and uh,
(11:20):
and you get one of those,they're even that much better because you almost
like get this little don't you getthe grease? You know, like almost
It's not like it's popping the greasein your mouth, but you feel like
you get You're not strouble getting thegrease from lace potatoes, trouble with it,
but it always crinkles. Hold acampaign, you get the guy eating
the lays and then getting the greasemany shirts. Well that's part that's that's
(11:43):
part of the good. That's oneof the draws I think of those chips.
So do you lick your fingers afterI can't stand watching people do that.
I don't like the sec Yeah,oh that sounds even worse. I
have the headphone and I can hearthat. So listeners, what was that?
(12:05):
I don't know what happened that alittle jart they can just tipped over
on its own. Oh well,that's the magnetos of the lunch Break podcast.
Things happen you can't explain because it'sso epic. You know, maybe
somebody greased it up with some layers, lays grease. Chris's favorite part of
the chip is the grease. Youreally get that grease you brought up?
(12:26):
Do you like it? Canned cannedchips? But there's something with pringles.
They don't call it a chip.Well they it's a potato snack or something.
There's something different with I think theyactually argued in in Europe that they
were not a potato chip because theyhad they didn't they didn't meet the right
(12:50):
ratio of potato with the other ingredients. Brought math into the potato conversation.
Yes, they and the reason whyis I think because they were they were
starting to put a premium tax orsomething on on potatoes and they're like,
well, no, no, no, we're not really a potato chip.
Well we can George Washington, andwe don't have to care what you're thinks
anymore. I used to hate pringlesbecause it's hard to get your hand in
(13:18):
the cave. It's true, youcould just dump it onto a napkin or
a plate. Yeah, but Istill try to jam my hand. I
can't because when you're sitting on thecount as a or as an adult.
Both. So the first time,I mean ones ever accused me of being
(13:39):
an adult, I just want tosay, thank You's a new characory.
Yeah, you've made it. You'vemade it to adulthood. How's it feel?
Because I'm like, as a kid, it's like, yeah, you're
not You're not thinking dump it out, make it easier because you like the
challenge of trying to get that.You're just thinking, I eat this out
of this can. So I wasjust curious. So so both it seems.
(14:03):
Yeah, still like today, ifwe got some pringles, you'd be
like, I can't get it inthe can. Even harder than the pringles
can was when laze and maybe theystill make them plastic ones. Yeah,
that was like they were trying torip them off. And yeah, that
was an otter shape than the canshape, shaped like an otter. Yeah,
(14:24):
yeah, you had to eat thechip on your chest while floating in
the water on your back. No, is that your eat off your chest?
Sorry, I'd never want to seethat, Chris, never do that?
(14:45):
The actually I do? What?Well? Uh so tortilla chips?
What kind of totia chips do yougo after? What's the first? Like?
If they had your what's you havea certain and you don't care?
Yeah, Santita's white corn. Yeah, they're probably the most affordable of all
(15:09):
of them, too, aren't they. I don't look at prices. I'm
just thinking in terms of when I'mat the store. I've never been to
the store with you. I definitelywouldn't look at prices when I went to
the store with you. It's theonly one where the price is on the
bag. Yeah, that's true.What was it two dollars? But now
it's gone up? It used tobe just flat two bucks? Yeah,
(15:31):
no, it's two ninety nine.Why didn't they just make it three?
Because it feels less than three whenyou put your shrink, all you remember
is that two. You don't rememberthat it's actually closer to three anyway,
Santinas. That's cool? No,I like I like some sanitas on the
border makes a great gip they do. Yep, I'm with you, And
(15:52):
I like the blue corn tortilla.Yeah, I mean that's my favorite,
actually, the so stidos organic bluecorn wispy. You can't dip them,
but they are good. They're theright amount of salt. Yeah, yeah,
that's a that's a great chick.You think a tortilla chip is lay
on your back and try to eatthem like this? Yeah, do you
(16:15):
think it's a tortilla chip? Hasto be has to be substantial enough to
be able to dip or else whyeat it? Right? Tortilla? Well,
I think they have to be substantialenough to be able to dip into
not not a toastedos salsa, butlike more of your traditional more liquidy like
pastes salsa, which is a littlebit more Texas. Not in New York
(16:41):
City, everything else San Antonio,but like the same thing, right,
Yeah, this is a five hourdrive, okay, Yeahexas. We we
definitely underestimate the size of Texas.Yeah, definitely, pretty much always.
I've never been there. I thinkpeople do the same thing in New York
to I mean when I first movedup to New York. My friends from
(17:02):
Florida would say, hey, doyou take the subway to school every day?
Like, no, I don't livein the city. There's a difference
between the city and the country orsuburbs whatever. Same with Texas, right,
although it's even more so and bigger. There are no subways. Well
in the end, I mean there'sthere's subways, there's eat fresh subways,
those kind of suburbs, restaurants,gotcha. But it's a very big state.
(17:30):
How did we get here? Idon't know. So we're talking about
tortillas. Oh and San Antonio beinga place where past pacanti is produced,
right, But like I'm thinking,so restaurant salsa, Yes, there's a
difference when you get a thing ofchips and salsa at like a restaurant.
Katie and I went out to dinnerlast Saturday at a Mexican place called Toro,
(17:51):
and they had a thinner kind ofchip, but the salsa was loose
enough right to where it wasn't aproblem. Like get to lose salsa.
Yeah, yeah, yep, Iguess I do. Or like a like
a more traditional pico de guayoh,like where it's like the chunky Yeah,
(18:12):
just vegetables pretty much. Right,that's really good, But that could be
my BIB. Once you move intothe quak territory, then you need more
something. You need a little sturdiness, especially if it's a chunky quawk.
Yeah, double them up. Mmm. Have you seen people talk about the
fact that you wouldn't just sit downand eat thirteen tortillas, but if you
(18:33):
cut them into quarters and fry them, I can eat thirteen tortillas, no
problem, It's true. It is. It's all in the packaging or though.
Yeah, they don't come and delivered, they come in a bowl.
Do you make you make quacamole?Oh? Yeah, anyone can smash up
an avocado. Yeah. No,No, I'm wondering if that's something that
(18:53):
you as a Texan by birth frombirth, that's what you said, by
trade, not by trade. Yetalso by trade. You probably have like
a particular recipe or you just isit nothing that's special, You just it's
avocada, tomatoes, onions and salt. No, I don't know if you
(19:14):
have like a family recipe that kindof thing. Okay, I don't know.
So it's it's not just like youbuy the avocado, squish them up
and put a little that powder thatyou can buy at the store and mix
it up and you're done. Youdon't do that. You can do that,
though, there's nothing wrong with doingthat. If someone does that,
when they need to do that,don't let him off. Is that what
(19:37):
you do? That's what he does. No. I like making it you
just mentioned, and of course alittle line this so it doesn't brown right,
and he also gives flavor. WhatI really? How slow are you
eating the quacamole? No, Sometimesif there's some leftovers, you put it
in the foot seed. Put theweight back in the sea. Oh,
(19:59):
the seed, you throw that aroundimmediately? Yet me do that? Why
the seed keeps it from browning?I didn't know that. So you just
sticking the seed in there? Yeah, it'll cover what's ran wrap. But
the seed back on. Interesting,I never knew that. I thought that's
what it is. Why they putYeah, while they put lin I mean
line for the flavor, but alsothat was also a part of it that
(20:22):
preserved it. Yeah, but youcan just use the seed. I didn't
know that. That's cool. Goodto know. The more you know,
the more you know, and whoknows, we would have known what we
would have uncovered this piece of informationLaunch Break podcast talking about chips. I
am hungry now too. It's gettingto be that ten thirty times almost.
So what's the worst. What's theworst chip you've ever had? Worst?
(20:48):
If you were to say, youknow what, I'll don eat this chip?
Hers, well that's her world listeninghers ketchup flavored chip? Anything?
Ketchup? Oh yeah? Any catch? Yeah it was. I tried to
is that a brand is a brandh E R R posh vs based out
of Pennsylvania, but they sell itup in New York. But they had
(21:08):
like a ketchup flavored chip. Ihad that. It was discussed like the
Layze variety, but it was Ithink it was a Canadian thing. Oh,
and they released it for a shortperiod of time and I tried it
and I was like, this isnasty. So I have to agree with
that. There's a certain branded chipthat I would always start with yes with
(21:30):
an owl, Yes, yeah,it would be unwise. Why he chose
are they're not good? I meanI wonder what your take would be on
them. Well, you don't seemto recognize them the brand, but because
they're more of they fall apart,not very are they just all made.
(21:51):
I don't think. I guess myissue with Wise is if I got their
plaine potato chip, right, it'snot a good chip. Yeah, well
that's what I'm saying. Yes,that's they only made popcorn. Why fies
they make chips too? Oh yeah, I didn't know they made Like if
you go, if you go toa place where you can get a like
a variety of the small bags ina box, there's usually like a lais
(22:11):
one, a ruffles one, andthen a whys ruffles have ridges, ruffles
do have ridge like ruffles cheddarn sourcream ruffles A good chip, quality chip
you can't not talk about I justlike cheese a lot. But yeah,
why I'm with you. I don'tlike Wise brand. Do you like pimento
cheese? Yeah? Doo? Wasit because you can dip a chip in
(22:34):
that so it applies. We canwe can talk cheese anytime. Yeah,
we shul talk about ships. Don'teven think about that. We talking about
SIPs. One, I talked aboutchip dips. We talked about salsa already,
guacam guacamole. What else is there? I made this diamond ranch dip.
Oh I do like that? Thatsounds really good. Yeah, would
(22:56):
you say your least favorite chip was? Or did you know? Uh?
He asked me, And then let'sanswer ketchup's pretty bad, that lousy chip.
I'm a pretty just a pretty straightforwardguy when it comes to chips.
Give me sour creaming, onion,give me plain Well you went yucked to
(23:19):
salt vinegar? Oh yeah, hateit. That's a that's a love it
or hated chip. There's really noin between on it and I hate.
Yeah. I used to. Iused to hate it as a kid,
but then I seemed I wouldn't toappreciate it and like it. Now I
did like it, and I ateit a lot, but then like my
tongue, we get wraw because youeat so much. Yeah, it's the
(23:40):
kind of chip that's someone that hatesthemselves claims to love. Well, I
can just punish yourself, like Ijust salt. What I think I like
is is the are the ones nowthat I'm not just made from that aren't
just salt and vinegar like the likewhite vinegar, but salt and like balsamic
vinegar or what or or with thatexists apple cider vinegar, those different types
(24:02):
of vinegar, and those are alittle bit better because they're not as harsh.
They have chips have different kinds ofvinegar. Yeah, yeah, do
you you put you put the thevinegar on your fries of five guys the
other day? I do you didthat? Maryland style? I like that?
Yeah, with those particular ones.Is that what they do? Oh,
French fries? Yeah, that's true. I just finding all these connections
(24:25):
of how these things still apply pokerchips, poker chips, I don't know.
I just use the word find thethings that say chips. So what
about a French onion dip? Who'dbefore we go to dips? I want
to forget about this. Go ahead, somebody woke up on the wrong side
(24:45):
of the bed. No, wewere talking about guacamole, and a chip
that existed for a little while wasDorito's Guacamole flavored. Oh didn't you remember
those? And like the early twothousands, I don't. It tasted so
good. It didn't taste like guacamole. Yeah, but it it was such
a good chip. But however,the green dye that they used on the
chip also exited the body green,okay, and that was probably a turn.
(25:11):
It was concerning at first I'm like, no, I don't get it.
Can you explain that in a littlemore. Have you had the Cuban
sandwich legs Cuban? No, that'sso good. Really, it's like a
little ham flavor, a little mustard, little pickle. Yeah. Yeah,
oh man, that's a thing I'venever seen, never seen that. Either.
(25:32):
I would never get a Cuban sandwich. I would get many other sandwiches
before the cubes. You'd never geta Cuban sandwich. Yeah. I mean
I've eaten one because sometimes in mycollege that would they would have Cubans for
lunch. But I mean, Iguess I got a hot dog that was
dangerously closed sandwich. But yeah,I don't know. It just doesn't excite
me. But the hot dog Igot the other day from that food truck
(25:52):
was practically a Cuban with a hotdog. So maybe I don't know,
maybe my college has made such badCubans and I'm like, I never want
to eat this. That's probably thecase when you're mit mass producing him.
Yeah, apartment, that's good.I'm not even sure that they always used
ham. I'm thinking about it.Use whatever kind of meat was available.
(26:15):
It's not care put some bolooney onthere. It's sliced ham and pulled pork.
Yeah, pulled pork is on thecuban. Yeah, yeah, I
don't think they used I think itwas ham and then maybe they just tossed
on turkey. That Good Time Barbecue, Yeah, I'll check that out.
Good Time Barbecue, Scotia, NewYork. How'd I crop from? Nowhere?
(26:37):
Is it? I don't know?Okay, they have a website,
Facebook page. There's a Facebook pagethe Good Time at Tar Barbecue at Facebook
dot What are you doing at Facebookdot? Gmail, post dot com?
Do you guys have a MySpace mySpace page? Do you still have my
Space? And a live ones dailyenough? Ricky is in our top friends.
(27:03):
Chris got put out for his loveSalt and Vinegar chips and this Vickys
Miss Vicki's are good. Don't don'tdisc the vic don't dis not a sponsor
a sponsor yet another and I willget to dips. We'll let you get
to dips. No, but anotheryou can drive. There's well, all
(27:23):
all three of these chips that theydon't make anymore. I feel like are
in the same vein being tortilla basedthough the one it's like a dorrito.
Remember three D Doritos. They werelike it was like a puff. Yeah,
yeah, I do recall them,and like you could put it in
your mouth and like you could likecrunch it like I had air in the
(27:45):
middle. It was three D Doritos. I love those. Two Cheetos has
a popcorn It's called Chester's Puffs andit just kind of disintegrates in your mouth.
It's magical. There's really good.Yeah, so distegrates the same way
like like a puff would like alike is it like Pirate's booty type material?
(28:06):
Pg? Pirate's bottom. I guessI've never had that. Okay,
that's kind of puffy, got abad word in it, so I never
bought it booty. Yeah, don'tblush please. Doritos though in general,
I have to talk about one justdiscontinued chip. I don't know if so
(28:30):
far I'm over too on. Youguys have hadding the chips that I'm that
yet. Yeah, I don't havethat. There was a chip when I
was a kid called pizza rias.Pizzareas, no, the rolled up ones.
No, it was in the shapecombos. Pizza. Couldn't get me
started on combos. I love combos. No, it was like a dorito,
(28:52):
but the flavoring was like pizza flavoring. But the whole chip brand was
called Pizza Rias. No, Ilove that too. Did it have the
same type of pizza flavor as thecombo pizzas? It's in the middle of
them. Actually, I got ithere because I wanted to make sure I
got the name right, Pizza Ria. It looked Oh look at the rito.
(29:15):
Oh that looks familiar. Keebler,I've never had that. No,
it was. It was so good. Yeah, I don't think they make
them anymore. There's no I haven'tseen it around when like the Tange mutant
Ninja turtles were big in the nineties. Yeah, yeah, because typically when
they're still big. I don't knowif you know that people still like the
(29:37):
turtles. They do. They've hada research into who was your favorite turtle.
I think I went back and fortha lot because I liked raf but
then Michelangelo, Yeah, you're definitelyDona tell I was like Donatello and Raphael
of the two that I favored,and I would go back and forth,
like you said, can you guessmine? Michael, Absolutely, I'm surprised
(30:03):
you even thought about it. Yeah, it was fun. That's that's table
that we have to have a podcastabout. Did you guys, did you
both grow up watching it? Yeah? Yeah, the movies, cartoons and
the video games. That's what Lelyand I played Super Nintendo is Turtles and
(30:26):
Time for sny S Turtles four Turtlesand Time. Very good, very good
game. Yeah, takes no skill, cartoon button smash and beat up foot
soldiers, but ok, arcade styleright yeah, yeah, yeah, it's
very good. But let's I Idigress. Well, we don't have any
(30:47):
time to get to dips today.Sorry, but no, no, we
could talk about dips. Well wedon't. I mean, I was still
gonna think about talk about Dorito's beingsuch a huge powerhouse when it comes to
chips, you know what I mean, and all the different varieties of chip
and what's your favorite Derito chip flavor? Well, I think I think we've
both been sitting pretty well on thespicy sweet chili. Yeah, that's that's
(31:10):
that is so good, I think. Yeah, it's like original nacho cheese
cheese. No, there was anoriginal that was just plain no corn chip.
Yeah, there was made of plainIt's an orange bag. Check it
out next. Next time you're atHanford. Oh, it's just the one
that's going to get back in therigging wailed on them earlier. Is it
(31:34):
the one that I think, Iknow what you're talking about and it looks
like a vintage style? Yeah,doesn't it? Okay? The ones I
never pick up because it was soit's like almost like it's been sitting there
since nineteen seventy. It's like alike a tortilla chip with no season.
Let's get a little bit of nachos. Oh, Frito's Chili cheese, Freedom
(31:56):
chili cheese, because yeah, no, no bag is big enough of child.
Those are very good, but it'scool. Ranch Doritos cool, answer
your question seriously. That was myfavorite until I tried the spicy sweet chili.
But I could eat both of themendlessly. Yeah, Like if there
was actually a bottomless back, Idon't know that I would stop reaching in
(32:16):
because I got full. They're justboth That good funny thing about Dorito's is
they just go so well with soda. Like if you're eating a bag of
those chips and drinking soda that there'sa time where I would actually dip it
into soda. Lost me, lostme, right, there. Yeah,
(32:39):
you're dipping chips soda. I wasdipping doritos. People dipping stuff in things
that don't belong fries in the frosty. Oh, that is really good.
You guys could do an episode onFrosty's. It makes me mad when they
ask them what flavor chocolatest is chocolate? Yeah, it's only choco because they
(33:00):
introduced the vanilla. They screwed everything. They'll tell you if I say I
want a large Frosty the only time, you shouldn't have to. So you
don't like dipping your fries in it, no, have tried it? You
should try it. It's a sweetand salty combo that is so good.
It is good you kids these days. So I just judged him for dipping
(33:22):
doritos and soda. But I alsowill take cheddar cheese and eat it with
an oreo. So you guys reallyknow how a party. Oh man,
So I guess I can't come downtoo hard on it. I also,
we've talked about this on the podcast, but my brother has a running joke
(33:44):
that I have a cookbook called fatKid, lights of all the weird stuff
I've combined together. So shipping soda, I guess is not so I'd love
the worst in a way, Iwas kind there might be some helpful recipes
in there in a way of talkingabout a dip, even it was even
though it wasn't one that would Ididn't see that was the dip is like
(34:04):
so the thing some people like theFrench onion dip or ranch based dip.
I like like soda, like sodadip. That's a good name for a
kid. If kid soda soda sodait's a Seinfeld reference seven anyway, Yeah,
what about soda. Yeah, sodips, I'd like the French onion
(34:25):
dip from from the heck of good, heck of a good people a good
you know what I like? Actuallythe ones that like the best though,
Booty good. We're shaking things up. Just the old Lathes that changed the
rating on this podcast. It's prettylangue. I just like the old the
old French onion in the tin canthat lades put out so get much for
(34:50):
it out of it French. Thatjust combined with my childhood. You go
through the French onion and then throughthe horse radish, the bacon horse radish.
Yeah, get them to the bothinteresting. That sounds really good.
Do you ever make the French oniondip with like the French onion soup packet
and like sour cream or whatever?That's a good dip? I probably actually,
(35:10):
that's probably my favorite. Does yourfamily have a recipe for French?
Yeah? Just whatever you find onthe lipt In package. Not a sponsor
yet from the Lipton family of somuch product place, man today, can
(35:30):
you just turn that bottle around please? No, they'll sue you for free
advertising. Yeah, I don't thinkthey would. Listen. Million you can
call a zero sugar, zero caloriecola. Yeah, that's a mouthful.
Not a sponsor yet, Mummy,to get some chips read of dunk in
(35:51):
there? No? No, thankyou? Okay? Chips? Well,
I think we may have exhausted theamount of conversation we can have on chips,
or at least we probably should havefor today because we do have to
get the leave soon, pack upand get out of this air feelings.
Somebody is going to rate us fornot bringing something up there. That's what
(36:14):
that's what happens. That's what commentsections for true like battle it out down
there. How did you guys talkabout chips and not bring up the showy
or chocolate chips. Right, listen, I tried to bring up poker chips.
You didn't work. There's nowhere togo with that, not edible edible
(36:37):
poker chips. I don't know thepoint. All right, Well, hey,
hey, it's been fun. Thanksfor letting me play. Yeah,
we want to go out of yourtime? Yeah, would you do it
again? Oh? Man? Somany times we have to back. Well,
(36:57):
we want to talk barbecue some pointyou're yeah, you're expert Kees,
especially good time poker. Beyond that, meats, Arbi's. Oh we have
Oh we have to have a fastfood episode? Do we not have one?
How can we? I don't thinkwe had an overall fast food We
(37:19):
talked about McDonald's for a whole episode. So what are the two that came
out of this one that we wereplaying for next time? Ninja turtles,
Ninja turtles, write this down,wrap this down into turtles, take a
little note and fast food. Ohand meats, smoked meats, smoked meats,
I love it. We're smoked macand cheese. Oh do you do
(37:43):
that? They don't smoke the macand cheese? Smoked beans? What do
you having? What do you do? Get hungry? Do you do any
like do you like mango or anythinglike that? In it? Peppers?
Let's gip me hungry now? Yeah? And the beans hit them all.
(38:04):
I can't tell you what goes onthe beans. I just gotta try it
sometime when we have that episode.Can we partake while we're eating, or
maybe or while we're talking, ormaybe before we we actually had them.
Chris is trying to schmooth some barbecueoff you. That's what he's trying.
Trying to get a commit on theair. On the air, window on
the air. What if we payfull price? Then can we have it?
(38:29):
Oh yeah, how about you doit for half price and then double
it? Well, listen, it'sbeen it's been fun to be back together.
We're glad you joined us with theLunch Break Podcast. Catch us again.
We're gonna have Greg back. Wewill talk definitely about full priced barbecue
and it'll be a good time.But until then, we'll catch you next
(38:50):
time on the Lunch Break Podcast.
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