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Speaker 1: Hey, fine, I am.

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Speaker 2: I'm already don't handle here. It is a Friday morning,

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Speaker 2: October the third. And do I still sound drunk because

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Speaker 2: that last segment I sounded pretty plaster, didn't I. And

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Speaker 2: I'm not a drinker at all. Okay, because we're putting

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Speaker 2: together a segment and I was just thinking through it

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Speaker 2: and stream of consciousness that sort of thing.

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Speaker 1: Now you're starting to sound drunk again, Okay, excellent, well said.

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Speaker 2: Now it is time for foody Friday, which we always

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Speaker 2: do Friday just about this time with Neil and with me,

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Speaker 2: and let's.

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Speaker 1: Get right to it now.

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Speaker 2: And Neil comes up with these topics, by the way,

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Speaker 2: as because he's looking at them, and I asked questions

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Speaker 2: and we go back and forth on it. Now one

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Speaker 2: of the topics is the top steakhouse change.

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Speaker 1: Let me ask you a question.

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Speaker 2: And I want to point something out, Neil, and that

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Speaker 2: is I have not gone to a steakhouse in well,

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Speaker 2: I'm willing to guess since before the pandemic, because I

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Speaker 2: will not spend those kinds of prices anymore for steakhouse.

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Speaker 2: For steaks at a steakhouse, that's a mortgage. That's a

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Speaker 2: mortgage payment to take four people out to dinner.

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Speaker 3: Well, I will tell you some of the best meals

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Speaker 3: I've had. And in the past couple of months, I've

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Speaker 3: been at a steakhouse. They were both the same steakhouse

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Speaker 3: as a matter of fact, which is La Prime.

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Speaker 1: At the Weston.

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Speaker 3: Upon a venture in downtown La I have rediscovered and

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Speaker 3: connected with this place, and it's stunning.

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Speaker 1: Is it pricey?

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Speaker 3: Yeah, you're talking about you know, seventy five dollars steaks or.

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Speaker 1: So that's that's just for the meat, right, But yeah,

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Speaker 1: but here's.

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Speaker 3: The deal there, and their sides are very reasonable, very reasonable,

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Speaker 3: twelve thirteen bucks whatever they are.

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Speaker 1: But I will tell you they're all Prime steaks.

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Speaker 3: So I will go to steakhouses and or a steak place,

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Speaker 3: and if it's not prime, it's not higher end steak.

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Speaker 3: You get a bunch of gristle and it doesn't matter

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Speaker 3: how well you cook it or out properly. So when

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Speaker 3: I go to a steakhouse that does it right, I'm

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Speaker 3: a huge fan. And it seems that more and more

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Speaker 3: people are going out and trying to find a balance

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Speaker 3: in finding a good steak at a chain place, and

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Speaker 3: some of the chains due to a fantastic job. The

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Speaker 3: two that this article in Food and Wine is talking

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Speaker 3: about are actually here in Los Angeles or in the

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Speaker 3: southern California.

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Speaker 1: You've got Longhorn and you've.

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Speaker 3: Got Texas Roadhouse, and I've not been to either of them,

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Speaker 3: to be honest with you, but I've heard nothing but

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Speaker 3: great things about them as well. And it turns out

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Speaker 3: that they people crave a good steak. They want to

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Speaker 3: get a good steak, and it's like you said, it's

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Speaker 3: hard to find one at a you know, good price

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Speaker 3: because it is expensive.

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Speaker 1: We've talked about this Costco.

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Speaker 2: Of course, Costco has Prime Steaks, has prime meat, which

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Speaker 2: is as good as it gets, and it's expensive. It's

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Speaker 2: like twenty five dollars a pound, So you're talking twenty

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Speaker 2: bucks per steak or eighteen dollars per steak. I mean,

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Speaker 2: it's not inexpensive. But a pound of prime steak from

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Speaker 2: Costco or three quarters of a pound depending on how

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Speaker 2: big you want it, and a good food thermometer and

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Speaker 2: you throw it on the grill, I'm going to argue

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Speaker 2: it's every bit as good as a seventy seventy five

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Speaker 2: dollars steak.

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Speaker 1: Where am I wrong on that?

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Speaker 3: No, you are if you understand a couple techniques. The

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Speaker 3: problem is most people do not have the proper the

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Speaker 3: proper equipment at home or the knowledge to get a

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Speaker 3: steak up to temperature properly to get that seer, or

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Speaker 3: they'll do it traditional style where they do a seer

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Speaker 3: first and then bring it up to or sear it

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Speaker 3: off the end. Rather and when you're doing when you're

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Speaker 3: trying to get that crush, you have to have a

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Speaker 3: very seven hundred degrees or more to get that crust.

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Speaker 3: And most people aren't able to get that on their

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Speaker 3: home equipment unless you're grilling outside or something.

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Speaker 1: But they're right, certainly set it apart, okay, fair.

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Speaker 2: Enough, And most people don't have that salamander which it

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Speaker 2: grows a knob, It grows a knobspace.

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Speaker 1: It's a broiler. I mean you could use a broiler

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Speaker 1: that's all a self, but not like that.

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Speaker 2: I mean those Okay, I'll buy that. Where you have

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Speaker 2: the crust, okay, which you can't get at home. Now,

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Speaker 2: is that worth an extra fifty dollars for the steak?

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Speaker 1: I will tell you. I don't know.

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Speaker 3: You know, it's the Walt Disney famouss famously said he

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Speaker 3: didn't He didn't worry about what people thought of the

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Speaker 3: cost of Disneyland walking in. He worried what they thought

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Speaker 3: when they walked out. To me, it's about value. When

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Speaker 3: I at La Prime there that I was talking about,

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Speaker 3: I didn't think once about what I paid for the meal.

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Speaker 3: It was that good. All I knew is that it

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Speaker 3: was good there. It was good what I brought home

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Speaker 3: an ate later, and that's all I care about. And

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Speaker 3: that's and I've been disappointed by steaks for something that

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Speaker 3: seems simple enough that when I have a great one.

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Speaker 1: That's why. That's why I'm telling everybody about them. They're

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Speaker 1: just that good.

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Speaker 3: It's probably one of the best steakhouses in Los Angeles.

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Speaker 3: Yet because it's something people pass every day, they don't

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Speaker 3: think about going in there.

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Speaker 2: Okay, So for the record, I just want to let

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Speaker 2: you know is that I will be going and giving

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Speaker 2: a review and Neil.

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Speaker 1: Will take you to dinner.

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Speaker 2: Oh you bet you will. If you think I'm going

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Speaker 2: to pay that kind of money.

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Speaker 1: For you, tell your mind. I'll take you to the

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Speaker 1: Weston Bonaventure. Done.

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Speaker 3: Next time you're here, I will buy you a steak

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Speaker 3: dinner there, and you tell me that it's not one

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Speaker 3: of the best meals you've ever had.

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Speaker 1: It doesn't matter. Be free to me. So I don't care.

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Speaker 1: It's already already the best. Yeah, it's already terrific, you know.

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Speaker 3: But if you're looking for a more you know, price

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Speaker 3: friendly option, then you check out Longhorn, check out Texas Roadhouse.

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Speaker 1: I hear nothing but good things about that.

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Speaker 2: Okay, and Mastros is still up there. I think fantastic.

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Speaker 2: Ruth Chris I think has drawn in.

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Speaker 1: A long time and everything sizzling. What's fantastic.

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Speaker 2: Yeah, but we used to have one downstairs, Ruth Chris

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Speaker 2: in the building where we go to lunch all the time.

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Speaker 2: I believe that Ruth Chris has decreased in value, it

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Speaker 2: would decrease in quality.

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Speaker 1: Uh that's you certainly don't care about him the way

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Speaker 1: you used to. No, not at all.

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Speaker 2: I think they were bought by a major restaurant chain

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Speaker 2: and when they were it, Uh, they were looking at

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Speaker 2: price as a big factor. Where originally Ruth Chris when

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Speaker 2: it was Ruth Chris, when it was that corporation, cared

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Speaker 2: more about quality.

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Speaker 1: Same with Martin's. Okay, yeah, yeah, be family owned. Okay,

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Speaker 1: I'm about to.

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Speaker 2: Sneeze okay, okay, I got it excellent, all right. Chili's

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Speaker 2: new menu, some new items and I love Chili's. I

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Speaker 2: did too, So what's going on with Chili's because there

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Speaker 2: I don't think they've changed their menu in a lot

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Speaker 2: of years. I go there a lot.

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Speaker 3: No, this is actually one of the things, and this

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Speaker 3: has taken them two years apparently to perfect and you

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Speaker 3: can try it for free.

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Speaker 1: I'm going to tell you how to do that.

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Speaker 3: This is about one of their their caso dips and

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Speaker 3: I and I pronounce it caso for a reason. It's

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Speaker 3: not kisso because when it's this, it's caso. So they've

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Speaker 3: got a new Southwestern caeso. And the thing that people

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Speaker 3: are worried about is that they're pulling two of their

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Speaker 3: other casos off the menu. And people are like, oh no,

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Speaker 3: I love those so much, don't don't ruin this. They

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Speaker 3: had their skillet beef caso, and they had their I

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Speaker 3: think they had a white one, a white cheddar keso

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Speaker 3: as well, and people are getting nervous and they're like, hey, listen,

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Speaker 3: you can try it for free. From October seventh through

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Speaker 3: October twenty first, the My Chile's Rewards membership program, you

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Speaker 3: can redeem a free order of this new Southwestern caso

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Speaker 3: and chips, so you can judge for yourself how the

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Speaker 3: new recipe stands up to their old classics. But you know,

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Speaker 3: the early chatter about this is that it's fantastic, and they,

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Speaker 3: you know, brought some new burgers some time ago and

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Speaker 3: some new desserts, and.

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Speaker 1: This is the latest.

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Speaker 3: As you know, people are slowly going back to chain

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Speaker 3: restaurants for value and comfort and solid, consistent food.

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Speaker 1: But look at the price you pay.

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Speaker 2: Whenever you get any free item, you have to sign

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Speaker 2: up for their newsletter, right you have to sign up

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Speaker 2: on their email list, and depending on the company, you

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Speaker 2: can get five or ten a day.

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Speaker 1: And even when you and.

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Speaker 2: We've talked about this, even when you tell me, well,

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Speaker 2: let's do a different email. Okay, let's do a different address,

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Speaker 2: you still have to look through it in order to

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Speaker 2: get the benefits. I don't do that, so I will not.

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Speaker 2: I don't care if they give me a free dinner.

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Speaker 2: I don't care if they give me a free month.

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Speaker 2: I'm not going to do that because.

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Speaker 1: Pardon you don't look at your regular email. Sometimes I do,

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Speaker 1: but I don't want to Betimes.

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Speaker 3: Somebody has emailed me and you, and Lindsey replies, even

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Speaker 3: when she's out of the country.

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Speaker 1: Oh yeah, she does all my replying.

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Speaker 2: That's true because I don't want to look at email,

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Speaker 2: but I am inundated, and she says she goes through

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Speaker 2: hundreds and I don't give my email out and I

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Speaker 2: still get hundreds. You look at for example, I just

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Speaker 2: looked at New York Times and I went on clickbait

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Speaker 2: and just because of pizza ovens, right, I'm thinking of

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Speaker 2: putting in some kind of pizza. I'm just looking at it,

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Speaker 2: just a fantasy thing, and I'm looking at a pizza oven.

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Speaker 2: Oh the four thousand dollars off, I'm going, oh that's great.

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Speaker 2: Forty six thousand dollars for a pizza of it?

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Speaker 1: Now, Oh.

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Speaker 2: Yeah, I just looked at it. I just want to

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Speaker 2: look at what they cost, et cetera. Now what am

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Speaker 2: I going to get in terms of a clickbait? And

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Speaker 2: when I go back on my computer everything related to

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Speaker 2: pizza you could ever imagine.

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Speaker 1: That's all. I'm just saying, your big Green egg will

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Speaker 1: do pizzas. So I tried it, and you want to

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Speaker 1: know something. It fell apart the pizza fell apart. It

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Speaker 1: did not work. Your error. No, you've got to when

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Speaker 1: you come over to the house.

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Speaker 2: That's what we have to do, is you have the wedge,

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Speaker 2: because it was I have the wedge.

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Speaker 1: I your pants. I understand. I have the wedge, not

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Speaker 1: the one that you give me in my pants. No,

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Speaker 1: that's a wedge.

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Speaker 2: Ee. I have the Sorry, Ann, I have the wedge

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Speaker 2: and I still didn't work.

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Speaker 1: We have You know what we're gonna do is we've

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Speaker 1: said this before.

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Speaker 2: We're gonna do a broadcast at my house where you're

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Speaker 2: gonna invite some uh we invite some chefs, and it'll

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Speaker 2: be a grilling afternoon and it'll be sort of our

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Speaker 2: version of Thanks grilling, but it's going to be just

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Speaker 2: at my place. And the new We're going to try

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Speaker 2: the green egg because I've used it a couple of

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Speaker 2: times for smoking phenomenal pizza. Not worked out very well,

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Speaker 2: has not worked out, and so I'm going to well,

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Speaker 2: here's what we're doing. We're gonna have a contest, oh boy,

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Speaker 2: and we're going to make sure that everybody who applies

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Speaker 2: will give you the idea how to enter the contest,

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Speaker 2: and no one is going to win because None of

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Speaker 2: you are going to come into my house.

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Speaker 1: That's for sure. That just won't happen. Can I not win, Yes,

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Speaker 1: ex you can also not win, that's correct.

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Speaker 3: Playing the role of Neil Savager that day will be

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Speaker 3: Stephen Kono right.

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Speaker 2: The first one thousand callers will also not be invited.

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Speaker 1: Okay,