Speaker 1: Hello, friends and stuls say Sloan. While we're on break
Speaker 1: this week and joined the holiday season. Now, it's a
Speaker 1: great time to revisit one of our favorite episodes, Lasagna
Speaker 1: Versus Spaghetti. It's a ballot of pasts. Tune in and
Speaker 1: next week we'll have a brand new episode. Hold Up,
Speaker 1: Hello friends, welcome to hold Up. It's me. It's What'll
Speaker 1: Say Sloan introducing again because Josh looks sleepy. Thank you
Speaker 1: all for join the show again. Uh, Josh, what you
Speaker 1: do it? Where are you at? Hi? I'm Josh Johnson
Speaker 1: and I'm also co host of Yeah So Josh is
Speaker 1: the co host. Listen if you listen to this show,
Speaker 1: you know that usually Josh doesn't intros. But again, like
Speaker 1: I said, I'm being a crumbum. I need to do
Speaker 1: some heavy I also need to participate, you know. I'm
Speaker 1: sure people like, well, how come duels? They never does
Speaker 1: the intros? You're right? How come I never do the intros?
Speaker 1: Probably because Josh is better at it, because he has
Speaker 1: a plan. I just start speaking. I look forward to
Speaker 1: see what happens. Yeah, yeah, we all look forward to it.
Speaker 1: When you start What's next? Rude, the subject of today's show.
Speaker 1: I don't know if you all already is lasagna versus spaghetti? Now?
Speaker 1: Like the chocolate versus vanilla episode, I'm gonna give you
Speaker 1: a do do do moment for one you decide in
Speaker 1: your heart where you fall on the lines of lasagna
Speaker 1: versus spaghetts. Hey, all right, let me give you that moment,
Speaker 1: josh Where do you stand on this? I'm spaghetti all day,
Speaker 1: all right, I'm spaghettio all the way around til they
Speaker 1: turn to spaghettios. I'm spaghetti on stop, Joshua, tell us
Speaker 1: why you chose mm hmm spaghetti. Okay, So, first of all,
Speaker 1: spaghetti isn't just the basil and marinera that people imagine.
Speaker 1: There is pasta, lamon. There's so many different ways to
Speaker 1: use spaghetti. There's so many different topics you can have
Speaker 1: on spasta. Lamona is pasta with lemon, juice and butter.
Speaker 1: Probably it's a butter lemon and a little bit of cheese.
Speaker 1: Is there any pepper? There's pepper? They better be gone
Speaker 1: like it's up to be like like it's my recipe
Speaker 1: or anyway. I'm very very sorry to digress for a second,
Speaker 1: but I heard I went into um a restaurant, h
Speaker 1: and it smelled of mayonnaise to the point where I
Speaker 1: was like, no, it was just a regular like all
Speaker 1: American restaurant, but when I walked in, I could smell
Speaker 1: the Maynda's and I was like, I'm I'm ordering a
Speaker 1: cut of fish and I am leaving because I don't
Speaker 1: want anything else from this place that could possibly have
Speaker 1: some sort of mayo base. They didn't tell me about.
Speaker 1: I hear you. Although I am someone who likes mam,
Speaker 1: I know that there are lots of ways in which
Speaker 1: you are right, Givy. You're a great person. You I
Speaker 1: admire you as a human being, but you have your flaws,
Speaker 1: and that's one of them. As a don't like catch up.
Speaker 1: This is all for another day. Listen, we already learned
Speaker 1: the tomato episode on the on the tomato soup versus
Speaker 1: chicken soup that I don't like catchup. We already know this. No,
Speaker 1: I know, I know. I'm just saying right now, we
Speaker 1: can only disagree at one big per episode at the time,
Speaker 1: sustain sustained, And I'll just I'll round out the spaghetti
Speaker 1: thing by saying that it is incredibly, incredibly versatile and
Speaker 1: in the types of dishes that you can have on
Speaker 1: the types of okay, okay, okay, I want interrupt, go ahead,
Speaker 1: and in the ways that you can use it. Also,
Speaker 1: there's a there's something to be said now this is
Speaker 1: this is a thin line. Is a thin line either
Speaker 1: way before you're a crazy person. But if someone is
Speaker 1: cooking and they really know how to cook, and they
Speaker 1: can give you the firmness of noodle that you desire,
Speaker 1: that's another thing that just levels up spaghetti to me,
Speaker 1: you know, so someone can give it to you, to
Speaker 1: the iudente that you like. I think that that. I
Speaker 1: think the fact that that range is there. It's precarious,
Speaker 1: but it's also an extra thing that just lets you
Speaker 1: level up your meal. You know, maybe you like a
Speaker 1: slightly slightly slightly firm noodle. All right, we're not talking
Speaker 1: about spaghetti. No, no, I'm not talking about rare spaghetti.
Speaker 1: And how dare you even imply that I would that
Speaker 1: I would eat rare spaghetti. Sometimes I think that you
Speaker 1: think I'm a boster, because what kind of person wants
Speaker 1: their spaghetti rare all right or hard? Or I'm talking
Speaker 1: about a slightly firmer noodle. It's like people because romans
Speaker 1: too firm for me sometimes, like I have to let
Speaker 1: it sit. Yeah, you have let soak a little bit, yeah,
Speaker 1: a little get a little so so medium rare. I
Speaker 1: don't want any rare. I don't want any rareeness. I
Speaker 1: am just saying there are people out there who like
Speaker 1: a rareness in a sense to their noodle. It's still
Speaker 1: a bendy noodle. It's not like the thing's gonna snap.
Speaker 1: If any person is eating noodles, that snap. You're not
Speaker 1: eating noodles, you're eating garbens. You didn't know somebody who
Speaker 1: would eat are spietty noodles, not that I would talk
Speaker 1: to Listen, you don't know that person is in your life,
Speaker 1: and do you see it? But I also know that
Speaker 1: like you can like that. What was that? No no, no, no, no,
Speaker 1: no no no. We're not just gonna move on the
Speaker 1: way that okay. So for people who are only listening
Speaker 1: to the podcast, you didn't see the face that I saw,
Speaker 1: Dudles say said, so she takes a sip first of all,
Speaker 1: and then and then you took a pause that didn't
Speaker 1: seem to be from me, took a pause where you
Speaker 1: were just looking in general, you were just like looking down.
Speaker 1: It's when it's it's like when someone eats like you
Speaker 1: never met somebody who will eat like raw ramen, like
Speaker 1: the like you ever seen a human being, Dude, that's
Speaker 1: like they'll take a pack of r I know exactly
Speaker 1: what you're talking about. And right now, this moment in time,
Speaker 1: he's in jail as he should be, as he would
Speaker 1: be anybody I've ever met that really did that, or
Speaker 1: your white folks, they have a recipe for like it's
Speaker 1: like a Chinese chicken salad. You know, it's got your celery,
Speaker 1: it's got your cabbage, just got your carrots, it's got
Speaker 1: your you know, your breast meat chicken. And then there's almonds,
Speaker 1: like slivered almonds in the for some reason, crushed up
Speaker 1: ramen and then like a sauce, and I'm like, wait,
Speaker 1: why is there uncooked I would have been more on point.
Speaker 1: I've been more on board with cooked ramen than uncooked
Speaker 1: ramen as a topic. Yeah, he was with the crunchy
Speaker 1: in your salad. No no. When it comes to a spaghetti,
Speaker 1: no one. I do have to preface this by saying,
Speaker 1: I'm not really a pasta person. Okay, I'm also not
Speaker 1: really a bread person. I'm also not really a beer
Speaker 1: person because this is just the holy Trinity of wheat.
Speaker 1: Don't give me like, okay, listen, because there's bread. Yeah,
Speaker 1: pasta's wet bread. Beer is bread you can drink. I
Speaker 1: really don't need the conspiracy theories. I'm just here is
Speaker 1: that conspiracy. Just look at how they make pasta. Look
Speaker 1: what they use to make beer. Lasagna over spaghetti. I
Speaker 1: chose lasagna because one, it's one of Garfield's favorite foods. Too.
Speaker 1: This alright, I go ahead, go ahead, go ahead, go ahead,
Speaker 1: go ahead. That was not the real reason. But Lasagna's
Speaker 1: granfa favorite food. I think for me like I you know,
Speaker 1: I cook like I've cooked. When you came over for Christmas,
Speaker 1: you saw the whole thing that I put together. Um,
Speaker 1: lasagna has always seemed like a very hard thing to
Speaker 1: make to me. M hm. No, you're not wrong. You're
Speaker 1: not wrong, because one thing I want to talk about
Speaker 1: in the episode later is how both of these things
Speaker 1: can go awride because I factored it into my decision.
Speaker 1: That's what I also factored into my decision. We could
Speaker 1: talk about it now, because lasagna is so much harder
Speaker 1: to make. Also, they've been doing this new stunt with lasagna,
Speaker 1: because like, you know, I do the Daniel Fast every year.
Speaker 1: Google it. I'm not explaining it. And the Daniel Fast
Speaker 1: every year it's an Old Testament fast because you know
Speaker 1: your girls safe take five feel with the Holy Coast.
Speaker 1: And so I remember, I'm like, you know what, I'm
Speaker 1: gonna make some vegan pasta. I'm gonna make vegan lasagna. Okay, right,
Speaker 1: I went and got the fucking cash you milk ricotta. Okay,
Speaker 1: I got the little fake meat crumblies and what they
Speaker 1: had I wouldn't bought these. Listen. Did it came out
Speaker 1: the way I wanted to? Absolutely the funk not for
Speaker 1: some reason with lasagna, now they've come out with non
Speaker 1: boiled noodles so lego pieces. Yes, so they're like, oh,
Speaker 1: you don't need to boil them, you will need to
Speaker 1: boil them. And I was like, who is this lazy
Speaker 1: motherfucker that started asking for this option? Because they're like, oh,
Speaker 1: the sauce, it will cook. What happens is the pasta
Speaker 1: while it's in the oven sucks all of the moisture
Speaker 1: out of the tomato sauce, to the point that for
Speaker 1: the pasta to be cooked your tomato sauces, not tomato paste.
Speaker 1: So so when you're not going that route, right, so
Speaker 1: when you get a nice you ever had a staffer's lasagna?
Speaker 1: I've had a lot of different types of how to
Speaker 1: ask you? I asked you, did you have that big
Speaker 1: tang in pound fucking Stoffers lasagna? I remember my mom
Speaker 1: she would get the meat and the veggie one, because
Speaker 1: the vegian had a white sauce, and that was a
Speaker 1: fucking thing they started getting. I was like maybe like
Speaker 1: a high school or like middle school in high school,
Speaker 1: and it was a fun. Now listen, you had to
Speaker 1: put it in the oven. And then what my mom
Speaker 1: would do is like when it was like halfway so
Speaker 1: when it wasn't always like done, when it wasn't all
Speaker 1: the way done done, so you can tell it just
Speaker 1: I finally just defrosted, because it's the most frozen thing
Speaker 1: she come through. She doctored that bitch up. She put
Speaker 1: more meat, and like especially the meat one, she put
Speaker 1: more meat in it. She put more cheese in a
Speaker 1: a bit, and she'd be like, okay, now I was ready,
Speaker 1: you know, so like because I was because I've never
Speaker 1: really been a pasta person lasagna is really the only
Speaker 1: thing that I've liked because it's it's very difficult to make,
Speaker 1: like in the grand scheme of things, and didn't be
Speaker 1: as difficult as we think it is because it's like
Speaker 1: it's just layers of stuff. Yeah, but no, but there's
Speaker 1: a there's a delicate balance. Yeah, the possibility of fucking lasagna. Yeah,
Speaker 1: it's so much bigger than sucking up spaghetti, because like,
Speaker 1: spaghetti is one of the first things you learned how
Speaker 1: to cook. It's like hot dogs, eggs, spaghetti. Yeah, Now,
Speaker 1: I guess my thing is because, don't get me wrong,
Speaker 1: in my lifetime, I've been tried, titillated, and tempted by
Speaker 1: the harlot that is lasagna. This all right, I'm not
Speaker 1: above I'm not above falling for the temptations of a lasagna,
Speaker 1: but not a harlet. But let me tell you right now,
Speaker 1: because this is this is where we get a little
Speaker 1: apples to oranges, Okay, Because a lot of the lasagna
Speaker 1: that you love is just repackaged bowls of spaghetti. Because
Speaker 1: when you look at when you look get a pasta
Speaker 1: noodle of lasagna uncooked, it's just a sheet of spaghetti's
Speaker 1: lined up against each other. It's just a long rectangle
Speaker 1: of spaghetti's that haven't become spaghetti as yet. If I
Speaker 1: chopped up that little that little square, that little rectangle
Speaker 1: and boiled it, what would I have spaghetti? But see,
Speaker 1: I think that is just an indictment of pasta as
Speaker 1: a whole, like everything like pasta is spaghetti, is linguini
Speaker 1: is fed accini is whatever the fucking ennis and what
Speaker 1: all of these names are. It's spaghetti with a different cutter.
Speaker 1: I just think that the only reason that I brought
Speaker 1: up was because I think it's important that we that
Speaker 1: we get a whole, a whole rounded conversation around the
Speaker 1: fact that you say you're not a pasta person, but
Speaker 1: the thing that you chose m hm is a pasta
Speaker 1: in a different form. Yeah, I mean it's no. When
Speaker 1: I eat. When I eat pasta, that's what I go
Speaker 1: for usually, Like if I'm going to want pasta, like
Speaker 1: I just have Lasign yesterday, like at the stand, like
Speaker 1: the green Lasigon is very good, So when I want
Speaker 1: pasta because it's like also I feel like that I
Speaker 1: just had, Like my mom makes really good spaghetti. We've
Speaker 1: all had bad spaghetti. But I feel like I've had
Speaker 1: enough spaghetti in my life. I'm just like I get it.
Speaker 1: I get it, So you just get all of it,
Speaker 1: like even even the spaghetti, the handmaid spaghetti, even the
Speaker 1: stuff you gon roll your eyes a bait like there
Speaker 1: are levels to this spaghetti day. Listen, I can tell
Speaker 1: you as a child, So the levels as a child,
Speaker 1: any of that's just let you know that Chef Boyard
Speaker 1: d ship and it can't and me, my brother and
Speaker 1: I refused to eat. And I'm talking about it like
Speaker 1: one to three years old. Yeah, okay, not having it? Sure,
Speaker 1: so already at two I might be eating sand, but
Speaker 1: I won't eat spaghettios. Okay right, my brother ate rat poison,
Speaker 1: would not eat spaghettios. You see what I'm saying loud
Speaker 1: and clear right now, argue, did you enjoy the gastronomic
Speaker 1: attack that was Chef Boyardi? I, from time to time
Speaker 1: dabbled in the culinary stylings of a Chef Boyardi, which
Speaker 1: is apparently how he says it. I had no idea
Speaker 1: I met the band, I apologize. It was a commercial
Speaker 1: where he was like Chef Boyard and people stopped and
Speaker 1: they were like white, So did the actor make a
Speaker 1: mistake or we just all be saying it wrong the
Speaker 1: entire time. Well, it's like when so Guy Fieri was
Speaker 1: on an episode of Great North and my character Honeybee
Speaker 1: was like talking about this book that because he comes
Speaker 1: to her and like a vision right, And so I
Speaker 1: was just saying fiery because that's how I usually hear it.
Speaker 1: But I had to go back and re record because
Speaker 1: his last name is pronounced Fiertti. It's not fiery. And
Speaker 1: so I was like, and I respected it because I
Speaker 1: correct people on how to pronounce my name all the time. Oh,
Speaker 1: you're saying your name wrong. I'm like, no, it is
Speaker 1: due to say it is Italian, not it's Spanish, not Italian.
Speaker 1: They go, oh bro. When that dudl said when said
Speaker 1: they let your stuff started coming out, I was like,
Speaker 1: the ice cream are like, oh with a you, yes,
Speaker 1: bitch with you. So yeah, there's like I understand. It's
Speaker 1: like in the culinary world, thing is getting pronounced differently.
Speaker 1: But I can say I do have moments when I
Speaker 1: want pasta, So if I so like sometimes I'll order
Speaker 1: pasta if I don't want the itis inducing meal that
Speaker 1: is lasagna. Because you're you're down for the count if
Speaker 1: you eat alsign or you're not doing nothing else for
Speaker 1: the rest of the day. Design is sit down, you know.
Speaker 1: With spaghetti, it's sometimes I'm like, okay, because especially ordering
Speaker 1: food in New York, Like if I'm gonna order a
Speaker 1: twenty dollar twenty five dish of pasta, I can't bring
Speaker 1: myself to pay twenty something bucks for spaghetti for the
Speaker 1: same way that I can't order a case of Dia
Speaker 1: in a restaurant because I'm not giving you twenty bucks
Speaker 1: for a case of da Like, I can't do it.
Speaker 1: So like I don't even get I don't care if
Speaker 1: it's a Linguini, if it's a Feduccini, rigat Tony, whatever,
Speaker 1: the ennis and anes and you know a lot of motopias. Whatever.
Speaker 1: Spaghetti is that thing you just very much learned at
Speaker 1: a very early age how to make. Um. I've reachedly
Speaker 1: found out on TikTok that we weren't supposed to be
Speaker 1: breaking the noodles and a half. Apparently what you're supposed
Speaker 1: to do is just let him be long and then
Speaker 1: the hot water will just make it come down into
Speaker 1: the pot. So apparently we're not supposed Yeah, so then
Speaker 1: what about the what what about the won't that make
Speaker 1: one side of the noodles extra soft while the other
Speaker 1: side is a little bit firmer? I think the same thing.
Speaker 1: But I think I guess it happened so quickly that
Speaker 1: the pasta gets soft enough to get I completely thought
Speaker 1: the same thing. At the side and the water is
Speaker 1: gonna cook, it's gonna be more cooked, and the side
Speaker 1: is hanging out the side of the pot. Yeah, I
Speaker 1: thought the same thing. Yeah, because because I also always thought,
Speaker 1: if none of us have a pot this big, why
Speaker 1: isn't spaghetti half is long? Yeah? Because in my mind
Speaker 1: the breaking it in half? Didn't you break it in
Speaker 1: half when you put it in the box? Of course?
Speaker 1: But like when people cook, so we're like if you're
Speaker 1: at home making because you know, people love fettuccini alfredo.
Speaker 1: And when I say people, you know what I'm talking
Speaker 1: about humans? Uh, A lot of them look like us.
Speaker 1: But when people make fettuccini alfredo at home, do they
Speaker 1: break the noodles in a half? I don't think so. No.
Speaker 1: So you think people says you think it's just with spaghetti,
Speaker 1: but those fall quicker the fetichane. I think that, Well,
Speaker 1: you know, angel hair spaghetti angel hair is is even thinner,
Speaker 1: So then that one falls immediately. I'll throw it out
Speaker 1: there as a as another pro the spaghetti overall is
Speaker 1: diverse enough that if there's not one you like, there
Speaker 1: might be another one you like. So some people like
Speaker 1: whole wheat, some people like the regular just store brand,
Speaker 1: straight like product of wheat. Lasagna noodles. They have no
Speaker 1: angel hair lasagna. There's no extra thin lasagna out here.
Speaker 1: Las and it comes to a certain consistency and then
Speaker 1: you gotta bake it from there. So you're saying that
Speaker 1: laz you're so you're saying that lasagna only has one thickness,
Speaker 1: only has one speed that I've seen. But I'm not
Speaker 1: seeing some wild thick or wild thin lasagna. I can't
Speaker 1: say the thickness of a lasagna. I think it's a
Speaker 1: certain consistent I've been in restaurants and I'm like, oh,
Speaker 1: this is not as thick as uh as the ones
Speaker 1: I've had, as like the ones in the store seemed
Speaker 1: to be thicker than the ones in a restaurant. But
Speaker 1: because like I think, a lasagna is like for pasta,
Speaker 1: is just diverse as a thick so you can always
Speaker 1: change the different topics, but like, have you ever had
Speaker 1: baked spaghetti? Baked spaghetti like in a Catholic I remember
Speaker 1: the first time I had, I was like, what is
Speaker 1: this for? I didn't enjoy it. Maybe I thought the
Speaker 1: same thing because I'm like, this is supposed to be moving.
Speaker 1: It's spaghetti. Yeah, because I remember when I saw it listed.
Speaker 1: I was at um someone's birthday I believe, and there
Speaker 1: was a prefixed menu for everyone there, and I think
Speaker 1: that bakes spaghetti was one of the one of the things.
Speaker 1: And in my head, I was like, ah, why, Like
Speaker 1: I guess they just liked it, But well, I also
Speaker 1: feel like if you're doing bake spaghetti, I feel like
Speaker 1: you don't have the skills to make THASAGNI that is
Speaker 1: what I got put in a pan. When people talk
Speaker 1: about like Italian cooking or like French cooking, I'm always
Speaker 1: just like, I'm not fucking impressed. I'm not because like
Speaker 1: this is the other thing I'm fun. I'm just not okay,
Speaker 1: a funk with designing, because a fun with designon for
Speaker 1: the most part, I don't fuck a pasta really right,
Speaker 1: So think about this, think about this as Americans. The
Speaker 1: thing about Italian cooking that we're the most aware of
Speaker 1: is pasta. Right now, you know, Marco Polo hundreds goes
Speaker 1: to China, brings back the concept of the noodle. Mm hm.
Speaker 1: So if it weren't for them Chinese, what would be
Speaker 1: talking about from Italy? Right? And I believe also the
Speaker 1: tomato was a new world dish with a new world vegetable, right,
Speaker 1: new world plan. So I think before Columbus monkey ass
Speaker 1: hopped in three boats and came over here bothering people,
Speaker 1: I don't think they had tomatoes. Okay, So the question is,
Speaker 1: if two white men had not got adventurous, what the
Speaker 1: hell will we be eating from Italy? That's all I
Speaker 1: want to know. Think about it. They still had olives.
Speaker 1: They still got olives. We know that, we know that
Speaker 1: they know for the olive. Okay, they out here doing
Speaker 1: lots with the olive, and for conta and chibbata, whatever
Speaker 1: the funking eating as need. But all I'm saying is
Speaker 1: that I feel like that we have to start going
Speaker 1: European cooking styles can't be the pen ultimate cooking style.
Speaker 1: This can't be the thing we emulate. Yeah, if it was,
Speaker 1: they wouldn't have left. You left the Chinese isn't calling
Speaker 1: that ship but maybe Korea. Yeah, I mean I think
Speaker 1: that if you're it's yeah, it is a tough sell
Speaker 1: to say that we make the best foods of all time.
Speaker 1: When you left in search for flavor, the folks that
Speaker 1: was really out here searching for flavor, we're a British
Speaker 1: because they had nothing, nothing but the potato. The potato,
Speaker 1: the potato, okay, and they had to leave. They had bread,
Speaker 1: that bread, that bread and meat. You you were in
Speaker 1: the UK, you tasted that food. I did, indeed, but
Speaker 1: I had some weird vegetable what was it, serilax, similax,
Speaker 1: celia something, Yeah, And it was like there's like, oh,
Speaker 1: it's like a parsnip and it was like it tasted
Speaker 1: like if somebody had mixed mashed potatoes with like celery juice.
Speaker 1: That sounds horrible. It was, and it was baked. I
Speaker 1: was like, nigga, you are oh, I don't have enough
Speaker 1: white ancestry to enjoy it. This. Come on, bro, sure
Speaker 1: when you have your list on ya. Yes, I'm curious.
Speaker 1: Do you have any bread crumbs at the top? Do
Speaker 1: you go for bread crumbs baked in with the cheese?
Speaker 1: If someone did it that way, then I will. Look,
Speaker 1: I'll have to take get but I've never been. I
Speaker 1: don't know. No, I also don't, but I don't. I
Speaker 1: don't like break comes from top of mac and cheese either,
Speaker 1: So okay, so okay, I want to don't sprinkle bread
Speaker 1: on the wet bread, don't brickle dry dry bread on
Speaker 1: the wet bread, and baky, okay, all right, all right,
Speaker 1: all right, because this is the thing wet bread. Look,
Speaker 1: all I am saying, proved to me that pasta is
Speaker 1: not wet bread. All I am saying, don't you use
Speaker 1: that tone with me. All I'm saying is that I
Speaker 1: think that we're finding out a lot of ways that
Speaker 1: we like the meal prepare that are very different. So
Speaker 1: I'm trying to find some common grounds so that we can,
Speaker 1: you know, pretty much agree that spaghetti is better than lasagna.
Speaker 1: I'm never I'm you know what I'm gonna tell you this.
Speaker 1: My homeboy, David Purdue is an amazing comedian. You know,
Speaker 1: David Produce or is Me and Rob Hayes call him
Speaker 1: the Reverend doctor brother David Produce because he's very much
Speaker 1: a peacekeeper. So his grandpa, who passed away recently at
Speaker 1: the ripe age of ninety four. They think they can
Speaker 1: never found his birth certificate. Um, grandpa had certain things
Speaker 1: that he would and would not eat. A grandpa specifically said, uh.
Speaker 1: Just for an example, David's brother was on the phone
Speaker 1: with her grandpa and his grandpa like, what're you doing.
Speaker 1: He's like, I'm making a smoothie. What's a smoothie. He's like, oh,
Speaker 1: it's got like yogurt and fruit and all that other stuff.
Speaker 1: And grandpa goes Granddad, I was like, yeah, yeah, yeah,
Speaker 1: you can't just eat the fruit. And so now every
Speaker 1: time I make a smoothie, I'm just like, I just
Speaker 1: can't eat the fruit. Also, imagine being older than smoothies
Speaker 1: because you glossed over in the story when a smoothie
Speaker 1: was big made and his granddad said, what's that? But
Speaker 1: we all know how to learn about smoothies, where we
Speaker 1: all had to learn what smoothies Where I'm saying that,
Speaker 1: imagine being like, you know, we're all blessed if we
Speaker 1: get to live to that age where you live long
Speaker 1: enough that there are things that are new to you
Speaker 1: that seem old to other people, but you're living your
Speaker 1: life in a way where it just passed you by,
Speaker 1: like like, it's like, how a lot of people when
Speaker 1: I was a kid, Yeah, like I learned yeah, because
Speaker 1: Smoothie Kings started to pop up. We all went, then
Speaker 1: is this smovie? Yeah? But I I think that there's
Speaker 1: gonna be stuff just like now you see more um
Speaker 1: but days in people's homes. But sometimes there are people
Speaker 1: who were like in their twenties before they found out
Speaker 1: what a day was. I was in my twenties before
Speaker 1: I used one. So I'm saying, imagine us getting to
Speaker 1: an age one day where there's a thing that's like, no,
Speaker 1: this is this is a like it's it's infused in
Speaker 1: the culture. How did you miss this? But you're old
Speaker 1: enough where you're like, not only was I not only
Speaker 1: was that not a thing when I was a kid,
Speaker 1: but I managed to live most of my life without
Speaker 1: coming into contact with one. It was like one of
Speaker 1: my niece asked me one day. She was like, because
Speaker 1: like my homegirl wouldn't give her a phone. To get
Speaker 1: her a cell phone, us had to be like eleven
Speaker 1: or twelve at the time, and she was like, do
Speaker 1: you have what kind of phone did you have when
Speaker 1: you're in my age? And I was like, Gina, we
Speaker 1: didn't have phones, and she's like, oh, you didn't have
Speaker 1: a phone. I was like music, like me and her
Speaker 1: grandma sitting there, and I was like, no, we didn't
Speaker 1: have No one had a phone because there were no
Speaker 1: She was like, what do you mean. I was like,
Speaker 1: my uncle had a car phone, and then no one
Speaker 1: else had a cell phone because there were no cell phones.
Speaker 1: Like the fact that I remember when email started. I
Speaker 1: was saying to some of the other day, I was like,
Speaker 1: remember when you wouldn't put your real name on the internet. Yeah,
Speaker 1: like everyone's first email address sphin, right, unicorn sphinx, No
Speaker 1: one's real name. And then just a few years later,
Speaker 1: it's like, here's my credit card, here's scared and we
Speaker 1: were just like, here's my fucking thumb print. And it's
Speaker 1: like flow out the window. But Grandpa said, Granda said
Speaker 1: that spaghetti is kid food, and when I heard it,
Speaker 1: I was like, yes, I couldn't have a bigger no
Speaker 1: for the same way that cheese pizza it's kid food.
Speaker 1: I think that what's happening here is that there are
Speaker 1: things that you have maybe early or first when you're
Speaker 1: a kid, it doesn't make them kid food. I was
Speaker 1: eating supreme pizzas when I was fucking nine years old.
Speaker 1: It might have been a little lice, but when my
Speaker 1: mama ordered a pizza, there was meat and vegetables on
Speaker 1: that bitch, and we was gonna eat that. Okay, we
Speaker 1: were putting Scotch bonnet, hot sauce, fucking square cut. I
Speaker 1: love a square cut pizza on square cut supreme pizza
Speaker 1: slices so as. But as a kid, I didn't like
Speaker 1: cheese pizza because I was like, where's the rest of
Speaker 1: the stuff. I've seen the commercial give me the ship.
Speaker 1: Also in elementary school, they would give us cheese pizza
Speaker 1: or the pizza with a little square kind of bacon,
Speaker 1: big kind of pepperoni on it. So when you say
Speaker 1: to me, cheese pizza's kid food, you remember off the
Speaker 1: molementary school they given that fucking awful cheese pizza and
Speaker 1: then the corn. Because we've all run on for years,
Speaker 1: it's got the juice right, So hello boy, it's great.
Speaker 1: You know, he's not the ambassador for like the South
Speaker 1: South Dakota corn festivalism ship arious look at God, look
Speaker 1: at God. Um, But yeah, it's kids, So like that's
Speaker 1: something with SPAGHETI. I'm like, this is kid this kid food.
Speaker 1: I think it makes maybe like the other reason I
Speaker 1: don't eat it because I have a sophisticated palette. No, no,
Speaker 1: not whatsoever, No nat palette. Come on, you come on,
Speaker 1: let's let's let's bring it down right now. Tell me
Speaker 1: something that's in lasagna that's just never in a bowl
Speaker 1: of spaghetti because you have you don't think that they
Speaker 1: can put a little ricotta at the time they when
Speaker 1: when you had spaghetti growing up, what did it come with?
Speaker 1: Marinado sauce meat a meat sauce which was either sauce
Speaker 1: out of a jar or a can. And then oh,
Speaker 1: y'all was in the house making sauce from scratch out
Speaker 1: of here. So you don't think you don't think we
Speaker 1: could e saucer scratch. I'm not saying you work. I'm
Speaker 1: not saying you can't. I'm saying you didn't. You're telling me,
Speaker 1: you tell me, I'm telling you life. I lived that.
Speaker 1: I never when you was at your mama's hatch. When
Speaker 1: you was at your mama's house, y'all was cracking over
Speaker 1: rag rag ou pray go like everybody. He was opening
Speaker 1: that tall cat or popping that jar. It added it
Speaker 1: to that ground beef you cooked up. Depends what. It
Speaker 1: depends on the day. If this is your day that
Speaker 1: I get home or I need something quick, then yes,
Speaker 1: it's a jar of rag ou, it's a jar of whatever.
Speaker 1: That other one you mentioned one good. If it's the
Speaker 1: weekend and we got all day, let's put in work.
Speaker 1: So you what you're getting the can of the crushed tomatoes.
Speaker 1: The woman's crushed your own tomatoes. Fine, you bought some tomatoes,
Speaker 1: crushed them, they put some salt, a regano, some basil,
Speaker 1: and you made it hot. Congratulations. So not okay, But
Speaker 1: this is the thing that you can't move the goalpost
Speaker 1: like this because first you were like you would never
Speaker 1: you did never, And know what, I'm like, hey, what
Speaker 1: if we did? You're like, well, whoop de do Like yeah,
Speaker 1: it's still That's what I'm saying. It's kid food. It's
Speaker 1: simple ship it's not. It's not kid food by that
Speaker 1: logical Lasagnia's kid food, absolutely not. There's so much work
Speaker 1: that goes until there's layering. There's measurements. You measurement, when
Speaker 1: you measure it, what do you measure it? The about
Speaker 1: to be between the layers. What are you talking about,
Speaker 1: Because you have to make it even. You can't have
Speaker 1: one layer thicker than the other. Also, you don't want
Speaker 1: to funk around and run out of meat if you
Speaker 1: layer this ship up wrong. If you've got because the
Speaker 1: thing is, you've got ricotta, then you got a shredded cheese. Okay,
Speaker 1: Then you got your sauce, and then you about your meat.
Speaker 1: If your calculations ain't correct, she's gonna be too dry,
Speaker 1: it's gonna be too wet. You're gonna too much meat
Speaker 1: or too much cheese. Gonna let We're out here for consistency, Okay.
Speaker 1: We are building, we are growing together, coming together as
Speaker 1: a community. Okay, to make the argument on me, all right.
Speaker 1: The simple fact that you're half a measurement away from
Speaker 1: making bad lasia at all times is why spaghetti superior.
Speaker 1: Almost all lasagna is just on a teetering. It's walking
Speaker 1: out a tight rope in that oven. Of course, because
Speaker 1: just like anything that has made wet and has too dry,
Speaker 1: Think about the time that you've had dressing and somebody
Speaker 1: did not leave their dressing in the oven long enough,
Speaker 1: or the bigger sin leaving your dressing in the oven
Speaker 1: too long. So just for those that don't know that,
Speaker 1: we're a bit confused in that moment. By dressing, we
Speaker 1: do mean thanksgiving dish, you know, stuffing some call it,
Speaker 1: but dressing, yes, at stuffing and dresses, not the saying.
Speaker 1: I know it's not the same, but it like it
Speaker 1: puts the picture in the mind for the people who yes,
Speaker 1: and that's the that's the that's the Caucasian equivalent. Again,
Speaker 1: this is something thank you because again, like the Daniel
Speaker 1: Fast and not explaining looking up the life I lived,
Speaker 1: this is the guy I chose. So that's what I'm saying.
Speaker 1: There's a difficulty level to Lisign. It was funny if
Speaker 1: throughout the podcast, I just kept stopping to be like,
Speaker 1: just so you know, so even that's not the life
Speaker 1: I live, that's not the guy, Like, oh, just so
Speaker 1: you know when she says the life she lives, just
Speaker 1: have a full commentary full commentary. I can tell you
Speaker 1: something that my mom used to make that I actually
Speaker 1: was craving the other day and I didn't make it
Speaker 1: because it got late and I was tired, um, because
Speaker 1: I've been working all fucking day. I think she made
Speaker 1: this one day because she thought we had spaghetti sauce
Speaker 1: and we didn't. Or was something that my grandma used
Speaker 1: to make for her when she was a kid. So
Speaker 1: you cook up a pot of spaghetti, right, and then
Speaker 1: you cook up some ground beef and then you just
Speaker 1: take some butter, a bunch of pepper, maybe a little
Speaker 1: bit of milk, throw make a little sauce out of that.
Speaker 1: It's probably a whole stick of butter, because it was
Speaker 1: like a whole, like a big old box, a lot
Speaker 1: of onion and a pound of ground beef and you
Speaker 1: put the spaghetti in that and that butter, sauce, Lottkle,
Speaker 1: garlic powder, little reggan. We got, you know, we got
Speaker 1: a season the house down boots. Season that up. Now
Speaker 1: what I mean by house down boots is a turn
Speaker 1: look it up and then just ground beef, butter and
Speaker 1: spaghett that ship. Whenever my mama made that, I was
Speaker 1: so happy. It's one of my favorite things. But it's,
Speaker 1: like I said, it's very simplistic, you know what I mean.
Speaker 1: It's not you know, my mother wasn't breaking out the
Speaker 1: fucking Julia Child's cookbook to make pasta ground beef with butter.
Speaker 1: Wasn't happening but was I very happy to get it? Yes,
Speaker 1: almost made it one day. Hell I might make it
Speaker 1: to night Ship. I probably won't. But what I'm talking
Speaker 1: about because there was the other night I really did
Speaker 1: want it, and I just was like, fucking, I just
Speaker 1: ordered something because it was by the time I looked up,
Speaker 1: I was like, it's eleven o'clock. I'm not cooking pasta
Speaker 1: and ground beef at eleven o'clock at night. The look.
Speaker 1: I think that anything that goes into a lasagna can
Speaker 1: go into a delicious bowl of spaghetti. Have you anything
Speaker 1: that goes also? Have you ever played over at the
Speaker 1: meat ball shop where you see what they could do
Speaker 1: with a bowl of spaghetti. They can give you any
Speaker 1: meatball the type that you want. They can give you
Speaker 1: different types of pasta, they can give you different combinations.
Speaker 1: I hear you. But that's the thing with pasta. Listen,
Speaker 1: pasta has always give me a kind of poor person vibe.
Speaker 1: It's the versatility of pasta is great, but the versatility
Speaker 1: has always given me what what did what did Logan say? Provody? Oh? Yeah,
Speaker 1: the provod. So here's I guess it's always it's always
Speaker 1: given me. Listen, we're gonna we're gonna make it okay,
Speaker 1: all right, so you know what I mean, because like you,
Speaker 1: And the day that I realized it was like I
Speaker 1: think I saw I was watching Matao Lane cook but
Speaker 1: he was gonna murder me. But he was like, yeah,
Speaker 1: you're making this. He was. I think it's like the
Speaker 1: Kachu a peppe or some ship. And so it's like, yeah,
Speaker 1: you always reserve a couple of the pasta water to
Speaker 1: do this. And I was like mm hmm, reduced reuse, poverty. Okay, Look,
Speaker 1: it just struck me as a very poor person. Move like,
Speaker 1: I get it, La. It's like, you need to start
Speaker 1: from the water to thicken the sauce. I also understand
Speaker 1: how corny. I understand how starch works. Because you're making
Speaker 1: a gravy. You either use cornstarch or flour to thicken it.
Speaker 1: I get it right, because when you think about it, Marinarrow,
Speaker 1: sauce is kind of just gravy. Before you continue to
Speaker 1: say untenable things, is it the same family the idea
Speaker 1: of red gravy. I cannot stay it for right now.
Speaker 1: You've never heard red gravy? No, I have not. I
Speaker 1: think I've maybe only had it one time. I honestly,
Speaker 1: my favorite gravy is biscuit gravy. So if you really
Speaker 1: want to know what's happened like white gravy, oh, get
Speaker 1: in my mouth? I yeah, it's not for me. You
Speaker 1: don't like biscuit gravy? All right? How do I end this?
Speaker 1: So we're gonna kick this to you the listener. You
Speaker 1: know we are gonna send this. What do you what
Speaker 1: do you think? Do you appreciate the versatility of spaghetti
Speaker 1: or do you like the high steaks? Well? No, no, no, no,
Speaker 1: before we now no, no, no, no, what spaghetti? So
Speaker 1: you're only talking about the specific noodle of spaghetti. You're
Speaker 1: not including are you doing are you doing another tomato
Speaker 1: soup thing? You're including fettuccini and linguini. I do not
Speaker 1: mention those this entire episode. Okay, I'm just making sure
Speaker 1: now when you talk about the versatility of spaghetti, it's
Speaker 1: either a marinara sauce, a pesto, or a white sauce. Right, No,
Speaker 1: there's lamon and there's a lamon counts as white. What
Speaker 1: color is I mean, it's clear, I guess, sir. Or
Speaker 1: some about like oil, they're just like you know, olive oil.
Speaker 1: On it, right, Yeah, yeah, yeah, Okay, So if you're
Speaker 1: making lasagna, you can do a marinaria, you can do
Speaker 1: a white sauce, you can be a pesto. Mm hmm. See,
Speaker 1: the thing is you can't talk about the versatility of
Speaker 1: spaghetti and then say that everything that you find on
Speaker 1: lasagna you can also find on spaghetti. No, that's exactly
Speaker 1: what you can do. I'm saying, But no, one's like
Speaker 1: when you're making a regular dish of spaghetti not using ricotta,
Speaker 1: you know, you're not learing things that you can But
Speaker 1: like regular spaghetti is like all right, I cooked some
Speaker 1: type of meat maybe, or it's just pasta and sauce. Yeah,
Speaker 1: even chicken pasta is a different thing to what you'll
Speaker 1: find in lasagna. You can put chicken. It's just a
Speaker 1: white lasagna. You put chicken in it. You do a
Speaker 1: vegil lasagna and then because my mom like we get
Speaker 1: the vegimin, then you had chicken, you know, because the
Speaker 1: vegimin was like a white woman like spinach and like
Speaker 1: carrots and stuff like that. So I'm what I'm saying
Speaker 1: is it's like lasagna is also versatile because you can
Speaker 1: make it, you know, vegetarian. You can make it vegan,
Speaker 1: you can put all the meats in it, you can
Speaker 1: put any types of meat in it. They're both versatile
Speaker 1: because at the end of the day, they're both pasta, right, yeah,
Speaker 1: which is why I'm not saying all pasta versus lasagna.
Speaker 1: I'm I'm saying that spaghetti versus lasagna. But what I'm
Speaker 1: saying is that the same sauce as you would put
Speaker 1: on spaghetti, they're interchangeable. Only thing we're talking about is
Speaker 1: the difference of the presentation of a noodle. Because if
Speaker 1: you wanted to, if you were truly nuts is you
Speaker 1: could lay out you could layer spaghetti up. I really
Speaker 1: don't want you to finish the sentence that that did
Speaker 1: not need to be said. No one needs that in
Speaker 1: their eye mind. No one needs to see that, all right,
Speaker 1: No one needs that violence in their life, on their
Speaker 1: plates or in their ovens. All. In fact, bake spaghetti
Speaker 1: is weird if anybody does that, If anybody, if anybody's
Speaker 1: out here thinking, wow, that was a great idea, that
Speaker 1: DULs it, just had I rebuke you, and I hope
Speaker 1: that the demon is cast out of you. That would
Speaker 1: even have you think you need to choose between spaghetti
Speaker 1: or lasaya. Don't try to mix this up and make
Speaker 1: some weird, twisted abomination. There's there's something to be said
Speaker 1: for how because this is one thing that I will
Speaker 1: concede to you. Okay, this is a thing where I'll
Speaker 1: be honest so that people don't act like I'm being
Speaker 1: crazy out here and unreasonable. Okay. When lasagna is done right,
Speaker 1: it's incredible and cravely like the green lasagna that I
Speaker 1: had to stand last night, I might go and have
Speaker 1: it to night. But to get there, there is there
Speaker 1: is some there's some danger, there is some way that
Speaker 1: it could get messed up along the way that's not fixable,
Speaker 1: you know. And now you have a whole dish, a
Speaker 1: whole casserole type dish of something that you don't want
Speaker 1: to eat that just depresses you when you get in
Speaker 1: the fridge, and I just think that it's more worth it. Two,
Speaker 1: Maybe potentially go on this safer route with a spaghetti
Speaker 1: and some meat and some some sauce. That's harder to
Speaker 1: mess up, because I think that the consistency you were
Speaker 1: talking about consistency before, the consistency with spaghetti is rarely matched.
Speaker 1: Because but that's because it's that's like saying, oh, I
Speaker 1: couldn't sunk up these apple slices. I I suppose if
Speaker 1: you if you want to make it that bland, then hey,
Speaker 1: I won't stop you. But I'm saying, if someone made
Speaker 1: an apple pie and it was trash, and now you
Speaker 1: have a big ass apple pie, this trash, that's gonna
Speaker 1: be way more depressing than if someone gave you apple
Speaker 1: slices that you can't mess up because God did it,
Speaker 1: Nature brought it, and now they're cut up for you
Speaker 1: to eat and enjoy. Saying you like spaghetti because it's
Speaker 1: harder to mess up. I've had way more messed up
Speaker 1: lasagna in my life than I've had messed up spaghetti.
Speaker 1: See on, I can't say something really so in all
Speaker 1: the all the years that you've been having lasagna and spaghetti,
Speaker 1: I know you don't like pasta like that, but you're
Speaker 1: saying that your spaghetti has been more often messed up
Speaker 1: than the lasagna, I'll say I haven't had there's been.
Speaker 1: I think for me, the times where I felt like
Speaker 1: lasagna was messed up was either there was too much cheese,
Speaker 1: because sometimes, like mozzarella, it gets to the point where
Speaker 1: it's like, oh this is just gross, right, Okay, Um,
Speaker 1: it's either been too much cheese or it's just been dry.
Speaker 1: And then spaghetti, it's the noodles are wrong, the sauce
Speaker 1: isn't flavorful, there's just not enough. I hate dry food, right, So,
Speaker 1: but I feel like, but I don't order spaghetti out
Speaker 1: because it's so easy to like, it's like buying a bologne.
Speaker 1: He's saying, what you're in my brain and no, And look,
Speaker 1: I'm not gonna fight you on that because I get
Speaker 1: spaghetti sometimes when i'm out, but that's if it's like
Speaker 1: apostle amounta or if it's something that I know I'm
Speaker 1: not gonna do myself. So you're gonna have a dish
Speaker 1: that has a spaghetti as the noodle exactly, the regular
Speaker 1: spaghetti and meatballs. Also, what I want to say earlier
Speaker 1: was I think the meatball shot. I think sometimes where
Speaker 1: meatballs are too big. So you just hate good, you
Speaker 1: just you you just hate the fact that they gave
Speaker 1: you these extra big balls of delicious meat. And now
Speaker 1: you're gonna sit back here and tell me there should
Speaker 1: be an option. Also, when they would come to the
Speaker 1: show anytime they brought the pork ones. They were always underdone,
Speaker 1: every time, really every time. I know that this is
Speaker 1: going to be contentious because people hold pasta such a
Speaker 1: high regard, you can be mad at me. I promise you.
Speaker 1: I don't give any kind of a fuck. You ain't
Speaker 1: got to message me, you ain't got to post on nothing.
Speaker 1: I promise you. I don't give a good goddamn about
Speaker 1: how you feel about this fucking spaghetti or lasagna, because
Speaker 1: I don't really give a ship to start with. So
Speaker 1: don't spend your time trying to message me. It's don't
Speaker 1: say it was wrong, Okay, but I promise you I
Speaker 1: don't care. Now with the vanilla, I wanted to know
Speaker 1: how you felt about vanilla because I feel like the
Speaker 1: thing that I could never really fully get it is exotic. Okay,
Speaker 1: people have to hunt vanilla down. It's not the same.
Speaker 1: I care more about that conversation then I do about pasta.
Speaker 1: So what I want you to do is, when you
Speaker 1: feel the need in your heart to go, don't say
Speaker 1: you was wrong. Batter that and lasias. This is spaghetti.
Speaker 1: Is that? Just remember that spaghetti. It's just lasagna cut
Speaker 1: up and strip Wait wait wait, wait wait wait, wait,
Speaker 1: what did you just know you can't take my thing
Speaker 1: for before you weren't. That's that's that's what the point
Speaker 1: that I made it later, all this pasta ship is
Speaker 1: the same. We have to acknowledge that all of its pasta,
Speaker 1: it's all the fucking same. We have to not yes,
Speaker 1: is the is the you're not guesses? Not because I
Speaker 1: said because remember I said earlier that I thought that
Speaker 1: all postibles poor people food anyway, and it moves like
Speaker 1: poor people foodsages. I didn't disagree with you because we
Speaker 1: were talking about the different thicknesses and consistencies and stuff
Speaker 1: like that. I didn't disagree with that. But I'm saying,
Speaker 1: is I like lasagna more because of how the ingredients
Speaker 1: are presented and because it's harder to make and more
Speaker 1: time when and to it. I appreciate it, I see,
Speaker 1: But spaghetti any any google can fucking make spaghetti if
Speaker 1: you can make water hot and open a jar fucking
Speaker 1: todd dog. Okay. Overarching message is I don't really like pasta.
Speaker 1: I think I gotta sip of some hatade there. But yeah,
Speaker 1: if I hatorade, Italians are fine. I have had many
Speaker 1: of them kiss my neck. That's not what I'm saying. No,
Speaker 1: I'm not talking about Italians. I'm talking about I don't
Speaker 1: know why you hate the access to the delicious spaghetti.
Speaker 1: All right, I don't like pasta in general. I'm not.
Speaker 1: It's like it's not a huge dis like. It's like
Speaker 1: I'm not a fun if I pick a restaurant I ordered,
Speaker 1: I ordered some pasta two weeks ago before that, I
Speaker 1: don't remember the last time I had it. I see.
Speaker 1: So I'm not a postible person, really a bread like
Speaker 1: I said earlier, I'm not a postive person, my bread person.
Speaker 1: I'm not a beer person. Because pasta, bread and beard
Speaker 1: are the father of the son and the holy ghost
Speaker 1: of week. They are the solid liquid gas. Well, thank
Speaker 1: you for listening, And do you have anything coming up?
Speaker 1: Anything you wanna throw to the people. I'm going to
Speaker 1: be at the hideout in Chicago, and let me tell
Speaker 1: you something. This Friend's double feature, okay, because it's going
Speaker 1: to be me headlining. Okay, like I didn't show whatever
Speaker 1: doors on? Then then at after my show is Chille
Speaker 1: with Sharp show the show that I am producing, her
Speaker 1: one woman show called Don't Reach in the Bag about
Speaker 1: her life's arc during the six years that she worked
Speaker 1: at an adult video store in Atlanta, Georgia. I'm not
Speaker 1: and I'm talking about late nineties, early two thousands. I'm
Speaker 1: talking talking about watching porn change from the VHS to
Speaker 1: the d D D. Okay, the characters that would come in.
Speaker 1: Haven't explained that ship to her parents, all of that hideout.
Speaker 1: She got out September. Come through, spend your coins and
Speaker 1: there's a nice looking man in Chicago. So if you
Speaker 1: just come say hi to the kids. You know I
Speaker 1: don't bring your baby, MoMA, I missed you. Yeah, please
Speaker 1: check out Dual Say and check out Chile what both
Speaker 1: both shows are going to be phenomenal And if you're
Speaker 1: looking to catch up with me, I believe this will
Speaker 1: be when the episode comes out. But I am gonna
Speaker 1: be in Phoenix, UM September fifteenth and sixteenth at CB Live,
Speaker 1: So get those tickets as well, and it'll it'll be
Speaker 1: it'll be hot, but it will be fun. We're gonna
Speaker 1: have a great time though. Three shows. Thursday it's gonna
Speaker 1: be at seven thirty and Friday is at seven and
Speaker 1: nine thirty. And that Phoenix, Arizona. Bring Josh a couple
Speaker 1: of cold water. It's a motion because seen it. Thank y'all.
Speaker 1: Y'all have a great rest of the day into the weekend. Pasta.
Speaker 1: This has been hold up. We've covered conscious rap versus
Speaker 1: club bangers, bar so versus body wash, diners versus waffle houses,
Speaker 1: all sorts of things. What else should we be talking about?
Speaker 1: We want to know from you. Let us know, drop
Speaker 1: us a comment or hit hold up on social at
Speaker 1: the Daily Show,