1 00:00:00,480 --> 00:00:01,920 Speaker 1: All chitty. 2 00:00:05,320 --> 00:00:05,680 Speaker 2: All. 3 00:00:07,560 --> 00:00:10,000 Speaker 1: You're hearing more and more people saying that they're cooking 4 00:00:10,039 --> 00:00:13,480 Speaker 1: at home and they're still not cooking or eating with 5 00:00:13,560 --> 00:00:16,600 Speaker 1: other people that often. But a recent survey was done 6 00:00:17,079 --> 00:00:21,959 Speaker 1: and it ranked the states with America's best food, and 7 00:00:22,079 --> 00:00:24,079 Speaker 1: he guesses, what do you think You saw the list? 8 00:00:24,239 --> 00:00:26,440 Speaker 2: Yeah, I saw the list, so I've already had it spoiled. 9 00:00:26,840 --> 00:00:31,040 Speaker 2: Best states were, let's see, California, they were right number one. 10 00:00:31,440 --> 00:00:32,479 Speaker 3: I don't think that's right. 11 00:00:32,600 --> 00:00:35,560 Speaker 2: New York, Texas, Louisiana, and Florida. 12 00:00:35,840 --> 00:00:36,640 Speaker 3: I'm fine with that. 13 00:00:36,840 --> 00:00:39,960 Speaker 2: New York, Texas, Louisiana, and Florida all sound about right 14 00:00:40,040 --> 00:00:43,080 Speaker 2: to me. They have a pretty diverse variety of food 15 00:00:43,280 --> 00:00:47,480 Speaker 2: amongst them. But see, I think in Indiana in particular 16 00:00:47,960 --> 00:00:50,960 Speaker 2: is getting treated very poorly, because what makes New York 17 00:00:51,000 --> 00:00:54,760 Speaker 2: a culinary destination is not because of any of their exports, 18 00:00:54,800 --> 00:00:58,040 Speaker 2: not really anything that they have concocted themselves, but rather 19 00:00:58,080 --> 00:01:01,880 Speaker 2: because they are a food hotspot and they exemplify pinnacle 20 00:01:01,920 --> 00:01:05,280 Speaker 2: cooking from many different cultures and continents. And it's all 21 00:01:05,360 --> 00:01:08,840 Speaker 2: right there in New York City. But then Indiana ranking 22 00:01:08,880 --> 00:01:15,720 Speaker 2: towards the bottom, I think that's completely unfair nationally, Delaware, Indiana, Montana, Nebraska, 23 00:01:15,840 --> 00:01:19,480 Speaker 2: New Hampshire, North Dakota, and South Dakota all toward the 24 00:01:19,640 --> 00:01:24,120 Speaker 2: bottom of the list. That's not right Indiana, especially Indianapolis. 25 00:01:24,319 --> 00:01:25,920 Speaker 2: I mean, I don't know how often you're going out 26 00:01:25,920 --> 00:01:28,280 Speaker 2: to eap, but I think we have a fairly respectable 27 00:01:28,280 --> 00:01:31,800 Speaker 2: food scene, especially for a Midwestern city of our size. 28 00:01:31,800 --> 00:01:33,479 Speaker 3: Now, of course, Chicago. 29 00:01:33,240 --> 00:01:35,479 Speaker 2: Has more of it, but you can get a lot 30 00:01:35,520 --> 00:01:38,480 Speaker 2: of the food that you can get in Chicago, albeit 31 00:01:38,520 --> 00:01:42,319 Speaker 2: in smaller quantities. Here in Indiana. We got great Nepalese 32 00:01:42,360 --> 00:01:46,399 Speaker 2: food and Indian food. We've got lots of great Chinese joints. 33 00:01:46,440 --> 00:01:49,400 Speaker 2: We got a lot of good good food destinations around 34 00:01:49,440 --> 00:01:49,800 Speaker 2: the city. 35 00:01:49,960 --> 00:01:51,760 Speaker 1: There was a list the other day that just came 36 00:01:51,800 --> 00:01:53,840 Speaker 1: out of all the restaurants that have been nominated for 37 00:01:53,880 --> 00:01:55,160 Speaker 1: the James Beard Awards. 38 00:01:55,400 --> 00:01:58,920 Speaker 2: Yeah. Yeah, of course down there in southern Indiana, just 39 00:01:59,320 --> 00:02:04,160 Speaker 2: outside or In Oldenburg, Wagner's Village in for their fried chicken, 40 00:02:04,200 --> 00:02:06,240 Speaker 2: they won the James Beard Award, and I I went 41 00:02:06,320 --> 00:02:07,200 Speaker 2: down and I tried. 42 00:02:07,000 --> 00:02:09,320 Speaker 3: It, and it's very good. Southern Indiana has a lot of. 43 00:02:09,240 --> 00:02:16,720 Speaker 2: Good chicken destinations, including Stones In or Stones Family Restaurant 44 00:02:16,800 --> 00:02:20,840 Speaker 2: down there In Napoleon, Indiana. Across from Wagner's is the 45 00:02:20,880 --> 00:02:24,560 Speaker 2: Brow House. They also have some really respectable fried chicken. 46 00:02:24,639 --> 00:02:27,920 Speaker 2: I tried there one time when we went down to Wagner's, 47 00:02:27,919 --> 00:02:30,440 Speaker 2: but Wagners had a line out the door, so we 48 00:02:30,520 --> 00:02:32,639 Speaker 2: just ended up going across the street. But they were very, 49 00:02:32,840 --> 00:02:36,040 Speaker 2: very tasty. There's a lot of good food destinations across 50 00:02:36,160 --> 00:02:39,200 Speaker 2: in Indiana. I feel like known for their fried chicken. 51 00:02:39,639 --> 00:02:41,360 Speaker 2: One of the best things that we do, and I 52 00:02:41,400 --> 00:02:44,120 Speaker 2: know the tip pork tenderloin edges it out. It is 53 00:02:45,160 --> 00:02:48,960 Speaker 2: It is the most recognizable food from Indiana. But you know, 54 00:02:48,960 --> 00:02:51,600 Speaker 2: in corn of course is on the list, but Indiana 55 00:02:51,639 --> 00:02:53,720 Speaker 2: fried chicken not something to be missed. 56 00:02:54,200 --> 00:02:56,640 Speaker 1: Do you have a particular place you like to go 57 00:02:56,720 --> 00:02:58,280 Speaker 1: for the pork tender loin sandwich? 58 00:02:58,919 --> 00:03:01,320 Speaker 3: Have you mapped it out? 59 00:03:01,840 --> 00:03:06,000 Speaker 2: TikTok Lounge has pretty good pork pork tenderloin sandwich. There 60 00:03:06,000 --> 00:03:09,040 Speaker 2: are so many places. Edinburgh Diner have you ever been 61 00:03:09,080 --> 00:03:11,519 Speaker 2: to that one? They liked it, the Edinburgh Diner. 62 00:03:11,720 --> 00:03:14,000 Speaker 3: It's big and flat, big and flat. 63 00:03:14,040 --> 00:03:16,480 Speaker 2: They pound that thing out literally to the size of 64 00:03:16,520 --> 00:03:19,320 Speaker 2: a cafeteria tray and then put the tiny little bond 65 00:03:19,639 --> 00:03:22,280 Speaker 2: that is that is kind of the iconic look for 66 00:03:22,360 --> 00:03:24,760 Speaker 2: a perk pork tenderloin sandwich. I think you should have 67 00:03:24,800 --> 00:03:27,040 Speaker 2: to fold it up, you know, and then bite it, 68 00:03:27,080 --> 00:03:27,920 Speaker 2: bite it in right. 69 00:03:27,840 --> 00:03:29,840 Speaker 1: If you want to get some bread with the tenderloin. 70 00:03:30,280 --> 00:03:30,880 Speaker 3: Yeah. 71 00:03:30,919 --> 00:03:33,720 Speaker 1: Absolutely. According to this list, they say that Indiana is 72 00:03:33,760 --> 00:03:38,160 Speaker 1: known for corn and also the pork tenderloin sandwich. They say, 73 00:03:38,760 --> 00:03:41,520 Speaker 1: let's see here, Illinois known for the deep dish pizza, 74 00:03:41,600 --> 00:03:45,720 Speaker 1: Chicago style hot dogs, Michigan the cherry pie and Coney 75 00:03:45,800 --> 00:03:49,880 Speaker 1: Island dogs, and Wisconsin known for cheese and your fish fry. 76 00:03:50,480 --> 00:03:54,320 Speaker 1: But overall, they said, the United States is known for 77 00:03:54,560 --> 00:03:55,600 Speaker 1: our seafood. 78 00:03:56,320 --> 00:03:58,520 Speaker 3: That was the surprise. I would think it were known 79 00:03:58,560 --> 00:04:01,520 Speaker 3: for our beef. Yeah. Well, I mean steak was up there. 80 00:04:01,760 --> 00:04:05,080 Speaker 2: Barbecue and steak or beef were both tied for the 81 00:04:05,160 --> 00:04:07,200 Speaker 2: number two position, so it's right up there. 82 00:04:07,240 --> 00:04:07,760 Speaker 3: But I would have. 83 00:04:07,720 --> 00:04:11,320 Speaker 2: Never imagined that the United States overall would be known 84 00:04:11,400 --> 00:04:14,680 Speaker 2: for its seafood. Fair, although now that I say that, 85 00:04:14,720 --> 00:04:17,039 Speaker 2: it does kind of make sense. From sea to shining sea, 86 00:04:17,120 --> 00:04:19,760 Speaker 2: from sea to shining sea. And then also, we used 87 00:04:19,760 --> 00:04:22,640 Speaker 2: to treat our prisoners pretty well back in the colonial 88 00:04:22,640 --> 00:04:25,080 Speaker 2: American times. Did you know that a prison food used 89 00:04:25,080 --> 00:04:25,679 Speaker 2: to be lobster? 90 00:04:25,920 --> 00:04:26,000 Speaker 1: No? 91 00:04:26,120 --> 00:04:27,000 Speaker 3: I did not know that. 92 00:04:27,200 --> 00:04:29,360 Speaker 2: Yeah, so if you were on a prison ship, there 93 00:04:29,360 --> 00:04:31,400 Speaker 2: was a high probability that you were getting fed lobster 94 00:04:31,480 --> 00:04:34,599 Speaker 2: because they were considered the trash fish of their time, 95 00:04:34,680 --> 00:04:38,240 Speaker 2: and only after being overfished and becoming more scarce did 96 00:04:38,279 --> 00:04:42,039 Speaker 2: it transition from trash fish into the food of the elites. 97 00:04:42,120 --> 00:04:44,440 Speaker 1: You were saying that as a single man, going out 98 00:04:44,480 --> 00:04:46,320 Speaker 1: is sometimes cheaper than cooking at home. 99 00:04:46,560 --> 00:04:50,599 Speaker 2: It's true, unfortunately. I mean, like, look, especially if you 100 00:04:50,600 --> 00:04:52,720 Speaker 2: were going to cook like a good meal. Now, I'm 101 00:04:52,800 --> 00:04:55,240 Speaker 2: sure you know, if you want to load up on riceeroni, 102 00:04:55,440 --> 00:04:58,560 Speaker 2: or you know, get a little dollar pre mixed package somewhere, 103 00:04:58,600 --> 00:05:00,560 Speaker 2: you can still eat cheaper at home. But if you 104 00:05:00,600 --> 00:05:04,960 Speaker 2: want to cook a finally prepared, home cooked meal, I 105 00:05:05,240 --> 00:05:07,480 Speaker 2: find out more often than not it is more expensive 106 00:05:07,520 --> 00:05:09,840 Speaker 2: than just going out to eat, you know, unless you're 107 00:05:09,880 --> 00:05:11,560 Speaker 2: eating at a very expensive restaurant. 108 00:05:11,600 --> 00:05:11,720 Speaker 1: Right. 109 00:05:12,040 --> 00:05:13,000 Speaker 3: I wonder how much. 110 00:05:12,880 --> 00:05:16,560 Speaker 1: Of it is because it's a single serving, is the difference, 111 00:05:16,640 --> 00:05:20,040 Speaker 1: like if you were preparing for two or four, the 112 00:05:20,080 --> 00:05:21,599 Speaker 1: cost comparison would be better. 113 00:05:21,680 --> 00:05:24,799 Speaker 2: Yes, I believe so, because it's usually an economy of scale. 114 00:05:25,520 --> 00:05:27,040 Speaker 3: Cooking for yourself just doesn't work out. 115 00:05:27,080 --> 00:05:29,560 Speaker 1: The said, it's just not as cheap. So according to 116 00:05:29,560 --> 00:05:32,800 Speaker 1: this article, thirty seven percent of Americans went to prioritize 117 00:05:33,240 --> 00:05:37,440 Speaker 1: cooking traditions in twenty twenty six, and sixty percent of 118 00:05:37,480 --> 00:05:40,880 Speaker 1: people have declared this as the Year of the kitchen. 119 00:05:41,440 --> 00:05:42,040 Speaker 3: That's great. 120 00:05:42,120 --> 00:05:46,039 Speaker 2: I think that keeping and preserving those culinary traditions is 121 00:05:46,200 --> 00:05:50,560 Speaker 2: very important to the identity of people. It fosters a 122 00:05:50,680 --> 00:05:55,440 Speaker 2: sense of community communication, interaction with your fellow man. And 123 00:05:55,480 --> 00:05:58,840 Speaker 2: look at how well food channels on the. 124 00:05:58,800 --> 00:06:01,000 Speaker 3: YouTube machine you have to watch people eat. 125 00:06:01,040 --> 00:06:03,560 Speaker 2: You watch Max Miller Tasting History. 126 00:06:03,680 --> 00:06:04,279 Speaker 3: Very good. 127 00:06:04,320 --> 00:06:07,440 Speaker 2: He goes yeah, he goes into the history of many 128 00:06:07,480 --> 00:06:10,160 Speaker 2: different meals and dishes and teaches you a little bit 129 00:06:10,160 --> 00:06:13,039 Speaker 2: about the background and also how to prepare them. I 130 00:06:13,080 --> 00:06:17,000 Speaker 2: got a great recipe on how to cook a homemade 131 00:06:17,040 --> 00:06:20,640 Speaker 2: fetucini offredo the right way Max Miller Tasting History. 132 00:06:20,680 --> 00:06:23,800 Speaker 3: And then we also have a pasta with that nice. 133 00:06:23,839 --> 00:06:26,839 Speaker 2: And then we also have a wonderful channel in Northern 134 00:06:26,920 --> 00:06:33,080 Speaker 2: Indiana that delves into historical American cooking, primarily eighteenth century cooking. 135 00:06:33,440 --> 00:06:36,479 Speaker 2: Banned by the name of John Townsend. I've met him 136 00:06:36,800 --> 00:06:39,800 Speaker 2: a couple of times up at the Harvest Moon Festival 137 00:06:39,880 --> 00:06:45,480 Speaker 2: in Lafayette. Of course he does other Primitive American gatherings 138 00:06:45,560 --> 00:06:47,680 Speaker 2: and things like that, but that's where I've seen him. 139 00:06:47,880 --> 00:06:51,040 Speaker 2: And then he runs the Channel towns Ends right up 140 00:06:51,040 --> 00:06:53,960 Speaker 2: in northern Indiana. He's got a great little setup and 141 00:06:54,080 --> 00:06:57,640 Speaker 2: teaches you about the foundation of our culinary traditions. 142 00:06:58,240 --> 00:07:00,719 Speaker 1: So, if this is the year of the Caen, is 143 00:07:00,760 --> 00:07:03,240 Speaker 1: the governor spot on with being the year of the 144 00:07:03,320 --> 00:07:04,520 Speaker 1: kitchen table issues? 145 00:07:05,520 --> 00:07:08,560 Speaker 3: Well, not the same, yeah, not not the same. 146 00:07:08,640 --> 00:07:12,520 Speaker 2: And then also I think the governor is more disingenuous labeling, 147 00:07:12,880 --> 00:07:15,720 Speaker 2: labeling that than than in the kitchen you think, Yeah, 148 00:07:15,840 --> 00:07:17,560 Speaker 2: I do think, I do think, Casey