WEBVTT - Revisiting Lasagna vs. Spaghetti 0:00:00.080 --> 0:00:02.559 Hello, friends and stuls say Sloan. While we're on break 0:00:02.600 --> 0:00:04.559 this week and joined the holiday season. Now, it's a 0:00:04.600 --> 0:00:07.680 great time to revisit one of our favorite episodes, Lasagna 0:00:07.800 --> 0:00:11.200 Versus Spaghetti. It's a ballot of pasts. Tune in and 0:00:11.320 --> 0:00:13.800 next week we'll have a brand new episode. Hold Up, 0:00:20.520 --> 0:00:23.560 Hello friends, welcome to hold Up. It's me. It's What'll 0:00:23.560 --> 0:00:27.800 Say Sloan introducing again because Josh looks sleepy. Thank you 0:00:27.840 --> 0:00:30.920 all for join the show again. Uh, Josh, what you 0:00:30.920 --> 0:00:33.960 do it? Where are you at? Hi? I'm Josh Johnson 0:00:34.440 --> 0:00:37.400 and I'm also co host of Yeah So Josh is 0:00:37.440 --> 0:00:39.760 the co host. Listen if you listen to this show, 0:00:39.840 --> 0:00:43.279 you know that usually Josh doesn't intros. But again, like 0:00:43.320 --> 0:00:45.760 I said, I'm being a crumbum. I need to do 0:00:45.840 --> 0:00:48.800 some heavy I also need to participate, you know. I'm 0:00:48.800 --> 0:00:50.600 sure people like, well, how come duels? They never does 0:00:50.640 --> 0:00:53.479 the intros? You're right? How come I never do the intros? 0:00:53.520 --> 0:00:57.200 Probably because Josh is better at it, because he has 0:00:57.200 --> 0:01:02.960 a plan. I just start speaking. I look forward to 0:01:03.000 --> 0:01:05.840 see what happens. Yeah, yeah, we all look forward to it. 0:01:05.920 --> 0:01:12.680 When you start What's next? Rude, the subject of today's show. 0:01:12.880 --> 0:01:20.520 I don't know if you all already is lasagna versus spaghetti? Now? 0:01:21.080 --> 0:01:24.160 Like the chocolate versus vanilla episode, I'm gonna give you 0:01:24.200 --> 0:01:28.160 a do do do moment for one you decide in 0:01:28.200 --> 0:01:32.560 your heart where you fall on the lines of lasagna 0:01:33.520 --> 0:01:37.320 versus spaghetts. Hey, all right, let me give you that moment, 0:01:44.120 --> 0:01:47.920 josh Where do you stand on this? I'm spaghetti all day, 0:01:49.960 --> 0:01:54.400 all right, I'm spaghettio all the way around til they 0:01:54.440 --> 0:02:03.440 turn to spaghettios. I'm spaghetti on stop, Joshua, tell us 0:02:03.640 --> 0:02:10.440 why you chose mm hmm spaghetti. Okay, So, first of all, 0:02:10.960 --> 0:02:16.160 spaghetti isn't just the basil and marinera that people imagine. 0:02:16.639 --> 0:02:20.520 There is pasta, lamon. There's so many different ways to 0:02:20.680 --> 0:02:23.200 use spaghetti. There's so many different topics you can have 0:02:23.280 --> 0:02:26.480 on spasta. Lamona is pasta with lemon, juice and butter. 0:02:26.600 --> 0:02:30.520 Probably it's a butter lemon and a little bit of cheese. 0:02:31.560 --> 0:02:38.760 Is there any pepper? There's pepper? They better be gone 0:02:38.880 --> 0:02:42.519 like it's up to be like like it's my recipe 0:02:44.320 --> 0:02:50.000 or anyway. I'm very very sorry to digress for a second, 0:02:50.200 --> 0:02:56.000 but I heard I went into um a restaurant, h 0:02:57.160 --> 0:03:03.320 and it smelled of mayonnaise to the point where I 0:03:03.440 --> 0:03:06.400 was like, no, it was just a regular like all 0:03:06.440 --> 0:03:09.359 American restaurant, but when I walked in, I could smell 0:03:09.360 --> 0:03:14.000 the Maynda's and I was like, I'm I'm ordering a 0:03:14.240 --> 0:03:17.920 cut of fish and I am leaving because I don't 0:03:17.919 --> 0:03:20.919 want anything else from this place that could possibly have 0:03:20.960 --> 0:03:23.400 some sort of mayo base. They didn't tell me about. 0:03:23.760 --> 0:03:27.400 I hear you. Although I am someone who likes mam, 0:03:27.440 --> 0:03:29.760 I know that there are lots of ways in which 0:03:29.800 --> 0:03:33.840 you are right, Givy. You're a great person. You I 0:03:33.880 --> 0:03:37.000 admire you as a human being, but you have your flaws, 0:03:37.400 --> 0:03:40.640 and that's one of them. As a don't like catch up. 0:03:42.040 --> 0:03:46.000 This is all for another day. Listen, we already learned 0:03:46.080 --> 0:03:49.640 the tomato episode on the on the tomato soup versus 0:03:49.760 --> 0:03:52.920 chicken soup that I don't like catchup. We already know this. No, 0:03:53.040 --> 0:03:55.600 I know, I know. I'm just saying right now, we 0:03:55.640 --> 0:03:59.280 can only disagree at one big per episode at the time, 0:03:59.520 --> 0:04:03.120 sustain sustained, And I'll just I'll round out the spaghetti 0:04:03.200 --> 0:04:09.200 thing by saying that it is incredibly, incredibly versatile and 0:04:09.400 --> 0:04:12.200 in the types of dishes that you can have on 0:04:12.440 --> 0:04:15.040 the types of okay, okay, okay, I want interrupt, go ahead, 0:04:15.280 --> 0:04:18.120 and in the ways that you can use it. Also, 0:04:18.880 --> 0:04:21.240 there's a there's something to be said now this is 0:04:21.320 --> 0:04:23.919 this is a thin line. Is a thin line either 0:04:23.960 --> 0:04:28.080 way before you're a crazy person. But if someone is 0:04:28.120 --> 0:04:30.840 cooking and they really know how to cook, and they 0:04:30.880 --> 0:04:34.599 can give you the firmness of noodle that you desire, 0:04:34.880 --> 0:04:38.080 that's another thing that just levels up spaghetti to me, 0:04:38.600 --> 0:04:40.760 you know, so someone can give it to you, to 0:04:40.839 --> 0:04:44.200 the iudente that you like. I think that that. I 0:04:44.240 --> 0:04:47.880 think the fact that that range is there. It's precarious, 0:04:48.320 --> 0:04:51.280 but it's also an extra thing that just lets you 0:04:51.400 --> 0:04:54.919 level up your meal. You know, maybe you like a 0:04:55.160 --> 0:05:00.640 slightly slightly slightly firm noodle. All right, we're not talking 0:05:00.640 --> 0:05:04.560 about spaghetti. No, no, I'm not talking about rare spaghetti. 0:05:04.960 --> 0:05:09.880 And how dare you even imply that I would that 0:05:10.000 --> 0:05:13.120 I would eat rare spaghetti. Sometimes I think that you 0:05:13.200 --> 0:05:17.679 think I'm a boster, because what kind of person wants 0:05:17.720 --> 0:05:22.160 their spaghetti rare all right or hard? Or I'm talking 0:05:22.200 --> 0:05:28.720 about a slightly firmer noodle. It's like people because romans 0:05:28.760 --> 0:05:30.640 too firm for me sometimes, like I have to let 0:05:30.680 --> 0:05:33.600 it sit. Yeah, you have let soak a little bit, yeah, 0:05:33.640 --> 0:05:38.920 a little get a little so so medium rare. I 0:05:38.960 --> 0:05:41.839 don't want any rare. I don't want any rareeness. I 0:05:41.880 --> 0:05:44.440 am just saying there are people out there who like 0:05:44.600 --> 0:05:49.440 a rareness in a sense to their noodle. It's still 0:05:49.480 --> 0:05:52.400 a bendy noodle. It's not like the thing's gonna snap. 0:05:53.760 --> 0:05:56.479 If any person is eating noodles, that snap. You're not 0:05:56.560 --> 0:05:59.400 eating noodles, you're eating garbens. You didn't know somebody who 0:05:59.440 --> 0:06:03.400 would eat are spietty noodles, not that I would talk 0:06:03.440 --> 0:06:08.360 to Listen, you don't know that person is in your life, 0:06:09.160 --> 0:06:12.400 and do you see it? But I also know that 0:06:12.440 --> 0:06:15.839 like you can like that. What was that? No no, no, no, no, 0:06:15.839 --> 0:06:19.280 no no no. We're not just gonna move on the 0:06:19.320 --> 0:06:22.080 way that okay. So for people who are only listening 0:06:22.120 --> 0:06:24.520 to the podcast, you didn't see the face that I saw, 0:06:25.560 --> 0:06:28.440 Dudles say said, so she takes a sip first of all, 0:06:29.000 --> 0:06:32.760 and then and then you took a pause that didn't 0:06:32.800 --> 0:06:36.440 seem to be from me, took a pause where you 0:06:36.440 --> 0:06:41.240 were just looking in general, you were just like looking down. 0:06:41.279 --> 0:06:44.600 It's when it's it's like when someone eats like you 0:06:44.640 --> 0:06:49.599 never met somebody who will eat like raw ramen, like 0:06:49.640 --> 0:06:51.400 the like you ever seen a human being, Dude, that's 0:06:51.360 --> 0:06:53.400 like they'll take a pack of r I know exactly 0:06:53.440 --> 0:06:56.239 what you're talking about. And right now, this moment in time, 0:06:56.320 --> 0:07:00.240 he's in jail as he should be, as he would 0:07:00.360 --> 0:07:04.440 be anybody I've ever met that really did that, or 0:07:05.200 --> 0:07:11.560 your white folks, they have a recipe for like it's 0:07:11.560 --> 0:07:15.240 like a Chinese chicken salad. You know, it's got your celery, 0:07:15.280 --> 0:07:17.680 it's got your cabbage, just got your carrots, it's got 0:07:17.720 --> 0:07:23.480 your you know, your breast meat chicken. And then there's almonds, 0:07:23.520 --> 0:07:27.640 like slivered almonds in the for some reason, crushed up 0:07:27.760 --> 0:07:33.920 ramen and then like a sauce, and I'm like, wait, 0:07:34.120 --> 0:07:38.880 why is there uncooked I would have been more on point. 0:07:39.080 --> 0:07:43.480 I've been more on board with cooked ramen than uncooked 0:07:43.560 --> 0:07:48.000 ramen as a topic. Yeah, he was with the crunchy 0:07:48.000 --> 0:07:54.160 in your salad. No no. When it comes to a spaghetti, 0:07:55.400 --> 0:07:59.840 no one. I do have to preface this by saying, 0:08:01.320 --> 0:08:07.360 I'm not really a pasta person. Okay, I'm also not 0:08:07.400 --> 0:08:13.520 really a bread person. I'm also not really a beer 0:08:13.680 --> 0:08:20.760 person because this is just the holy Trinity of wheat. 0:08:21.960 --> 0:08:29.200 Don't give me like, okay, listen, because there's bread. Yeah, 0:08:29.760 --> 0:08:35.040 pasta's wet bread. Beer is bread you can drink. I 0:08:35.120 --> 0:08:38.280 really don't need the conspiracy theories. I'm just here is 0:08:38.320 --> 0:08:43.360 that conspiracy. Just look at how they make pasta. Look 0:08:43.440 --> 0:08:52.720 what they use to make beer. Lasagna over spaghetti. I 0:08:52.880 --> 0:08:59.480 chose lasagna because one, it's one of Garfield's favorite foods. Too. 0:09:00.640 --> 0:09:04.480 This alright, I go ahead, go ahead, go ahead, go ahead, 0:09:04.520 --> 0:09:07.800 go ahead. That was not the real reason. But Lasagna's 0:09:07.800 --> 0:09:12.040 granfa favorite food. I think for me like I you know, 0:09:12.120 --> 0:09:14.600 I cook like I've cooked. When you came over for Christmas, 0:09:14.679 --> 0:09:18.239 you saw the whole thing that I put together. Um, 0:09:18.320 --> 0:09:21.120 lasagna has always seemed like a very hard thing to 0:09:21.200 --> 0:09:24.319 make to me. M hm. No, you're not wrong. You're 0:09:24.320 --> 0:09:26.160 not wrong, because one thing I want to talk about 0:09:26.200 --> 0:09:28.840 in the episode later is how both of these things 0:09:28.840 --> 0:09:31.480 can go awride because I factored it into my decision. 0:09:31.960 --> 0:09:34.120 That's what I also factored into my decision. We could 0:09:34.120 --> 0:09:38.400 talk about it now, because lasagna is so much harder 0:09:38.400 --> 0:09:41.599 to make. Also, they've been doing this new stunt with lasagna, 0:09:41.679 --> 0:09:44.040 because like, you know, I do the Daniel Fast every year. 0:09:45.280 --> 0:09:47.559 Google it. I'm not explaining it. And the Daniel Fast 0:09:47.600 --> 0:09:49.600 every year it's an Old Testament fast because you know 0:09:49.600 --> 0:09:51.440 your girls safe take five feel with the Holy Coast. 0:09:51.880 --> 0:09:55.400 And so I remember, I'm like, you know what, I'm 0:09:55.400 --> 0:09:59.920 gonna make some vegan pasta. I'm gonna make vegan lasagna. Okay, right, 0:10:00.520 --> 0:10:04.240 I went and got the fucking cash you milk ricotta. Okay, 0:10:04.280 --> 0:10:08.160 I got the little fake meat crumblies and what they 0:10:08.240 --> 0:10:11.280 had I wouldn't bought these. Listen. Did it came out 0:10:11.320 --> 0:10:14.200 the way I wanted to? Absolutely the funk not for 0:10:14.240 --> 0:10:17.720 some reason with lasagna, now they've come out with non 0:10:17.880 --> 0:10:22.760 boiled noodles so lego pieces. Yes, so they're like, oh, 0:10:22.880 --> 0:10:24.320 you don't need to boil them, you will need to 0:10:24.320 --> 0:10:26.760 boil them. And I was like, who is this lazy 0:10:26.800 --> 0:10:30.800 motherfucker that started asking for this option? Because they're like, oh, 0:10:30.920 --> 0:10:34.400 the sauce, it will cook. What happens is the pasta 0:10:34.440 --> 0:10:38.079 while it's in the oven sucks all of the moisture 0:10:38.200 --> 0:10:41.280 out of the tomato sauce, to the point that for 0:10:41.320 --> 0:10:46.480 the pasta to be cooked your tomato sauces, not tomato paste. 0:10:47.880 --> 0:10:50.320 So so when you're not going that route, right, so 0:10:50.360 --> 0:10:53.280 when you get a nice you ever had a staffer's lasagna? 0:10:53.960 --> 0:10:56.520 I've had a lot of different types of how to 0:10:56.520 --> 0:10:59.000 ask you? I asked you, did you have that big 0:10:59.640 --> 0:11:06.440 tang in pound fucking Stoffers lasagna? I remember my mom 0:11:06.559 --> 0:11:09.439 she would get the meat and the veggie one, because 0:11:09.440 --> 0:11:12.200 the vegian had a white sauce, and that was a 0:11:12.280 --> 0:11:15.920 fucking thing they started getting. I was like maybe like 0:11:15.920 --> 0:11:18.520 a high school or like middle school in high school, 0:11:19.120 --> 0:11:21.440 and it was a fun. Now listen, you had to 0:11:21.440 --> 0:11:23.600 put it in the oven. And then what my mom 0:11:23.640 --> 0:11:26.960 would do is like when it was like halfway so 0:11:27.000 --> 0:11:28.680 when it wasn't always like done, when it wasn't all 0:11:28.679 --> 0:11:30.679 the way done done, so you can tell it just 0:11:31.000 --> 0:11:34.320 I finally just defrosted, because it's the most frozen thing 0:11:35.679 --> 0:11:38.360 she come through. She doctored that bitch up. She put 0:11:38.440 --> 0:11:41.280 more meat, and like especially the meat one, she put 0:11:41.280 --> 0:11:43.400 more meat in it. She put more cheese in a 0:11:43.400 --> 0:11:47.000 a bit, and she'd be like, okay, now I was ready, 0:11:47.120 --> 0:11:50.480 you know, so like because I was because I've never 0:11:50.480 --> 0:11:54.680 really been a pasta person lasagna is really the only 0:11:54.720 --> 0:11:58.360 thing that I've liked because it's it's very difficult to make, 0:11:58.520 --> 0:12:00.280 like in the grand scheme of things, and didn't be 0:12:00.320 --> 0:12:02.600 as difficult as we think it is because it's like 0:12:03.160 --> 0:12:06.120 it's just layers of stuff. Yeah, but no, but there's 0:12:06.160 --> 0:12:12.280 a there's a delicate balance. Yeah, the possibility of fucking lasagna. Yeah, 0:12:12.400 --> 0:12:15.080 it's so much bigger than sucking up spaghetti, because like, 0:12:15.120 --> 0:12:17.160 spaghetti is one of the first things you learned how 0:12:17.160 --> 0:12:22.280 to cook. It's like hot dogs, eggs, spaghetti. Yeah, Now, 0:12:22.480 --> 0:12:25.120 I guess my thing is because, don't get me wrong, 0:12:26.120 --> 0:12:31.880 in my lifetime, I've been tried, titillated, and tempted by 0:12:31.920 --> 0:12:37.000 the harlot that is lasagna. This all right, I'm not 0:12:37.160 --> 0:12:42.680 above I'm not above falling for the temptations of a lasagna, 0:12:44.320 --> 0:12:47.959 but not a harlet. But let me tell you right now, 0:12:48.040 --> 0:12:49.920 because this is this is where we get a little 0:12:49.920 --> 0:12:53.559 apples to oranges, Okay, Because a lot of the lasagna 0:12:53.720 --> 0:12:58.480 that you love is just repackaged bowls of spaghetti. Because 0:12:58.480 --> 0:13:01.800 when you look at when you look get a pasta 0:13:02.360 --> 0:13:07.160 noodle of lasagna uncooked, it's just a sheet of spaghetti's 0:13:07.200 --> 0:13:10.760 lined up against each other. It's just a long rectangle 0:13:11.280 --> 0:13:14.679 of spaghetti's that haven't become spaghetti as yet. If I 0:13:14.800 --> 0:13:18.240 chopped up that little that little square, that little rectangle 0:13:18.480 --> 0:13:21.800 and boiled it, what would I have spaghetti? But see, 0:13:21.920 --> 0:13:25.720 I think that is just an indictment of pasta as 0:13:25.760 --> 0:13:31.400 a whole, like everything like pasta is spaghetti, is linguini 0:13:31.679 --> 0:13:35.120 is fed accini is whatever the fucking ennis and what 0:13:35.200 --> 0:13:40.440 all of these names are. It's spaghetti with a different cutter. 0:13:41.800 --> 0:13:44.920 I just think that the only reason that I brought 0:13:45.000 --> 0:13:48.520 up was because I think it's important that we that 0:13:48.600 --> 0:13:54.080 we get a whole, a whole rounded conversation around the 0:13:54.120 --> 0:13:58.200 fact that you say you're not a pasta person, but 0:13:58.360 --> 0:14:02.079 the thing that you chose m hm is a pasta 0:14:02.160 --> 0:14:06.640 in a different form. Yeah, I mean it's no. When 0:14:06.679 --> 0:14:10.360 I eat. When I eat pasta, that's what I go 0:14:10.480 --> 0:14:14.080 for usually, Like if I'm going to want pasta, like 0:14:14.120 --> 0:14:16.559 I just have Lasign yesterday, like at the stand, like 0:14:16.600 --> 0:14:19.400 the green Lasigon is very good, So when I want 0:14:19.440 --> 0:14:22.800 pasta because it's like also I feel like that I 0:14:23.000 --> 0:14:27.160 just had, Like my mom makes really good spaghetti. We've 0:14:27.160 --> 0:14:31.360 all had bad spaghetti. But I feel like I've had 0:14:31.640 --> 0:14:35.440 enough spaghetti in my life. I'm just like I get it. 0:14:36.400 --> 0:14:39.520 I get it, So you just get all of it, 0:14:39.960 --> 0:14:45.400 like even even the spaghetti, the handmaid spaghetti, even the 0:14:45.440 --> 0:14:48.600 stuff you gon roll your eyes a bait like there 0:14:48.640 --> 0:14:52.480 are levels to this spaghetti day. Listen, I can tell 0:14:52.560 --> 0:14:55.800 you as a child, So the levels as a child, 0:14:57.000 --> 0:14:59.120 any of that's just let you know that Chef Boyard 0:14:59.160 --> 0:15:01.720 d ship and it can't and me, my brother and 0:15:01.760 --> 0:15:04.440 I refused to eat. And I'm talking about it like 0:15:04.840 --> 0:15:09.400 one to three years old. Yeah, okay, not having it? Sure, 0:15:09.760 --> 0:15:12.320 so already at two I might be eating sand, but 0:15:12.440 --> 0:15:17.560 I won't eat spaghettios. Okay right, my brother ate rat poison, 0:15:17.640 --> 0:15:22.000 would not eat spaghettios. You see what I'm saying loud 0:15:22.000 --> 0:15:29.960 and clear right now, argue, did you enjoy the gastronomic 0:15:30.040 --> 0:15:34.280 attack that was Chef Boyardi? I, from time to time 0:15:34.360 --> 0:15:40.760 dabbled in the culinary stylings of a Chef Boyardi, which 0:15:40.800 --> 0:15:42.760 is apparently how he says it. I had no idea 0:15:43.160 --> 0:15:45.760 I met the band, I apologize. It was a commercial 0:15:45.760 --> 0:15:50.800 where he was like Chef Boyard and people stopped and 0:15:50.880 --> 0:15:54.840 they were like white, So did the actor make a 0:15:54.840 --> 0:15:57.480 mistake or we just all be saying it wrong the 0:15:57.600 --> 0:16:01.360 entire time. Well, it's like when so Guy Fieri was 0:16:01.400 --> 0:16:06.840 on an episode of Great North and my character Honeybee 0:16:07.600 --> 0:16:09.520 was like talking about this book that because he comes 0:16:09.520 --> 0:16:13.000 to her and like a vision right, And so I 0:16:13.120 --> 0:16:16.600 was just saying fiery because that's how I usually hear it. 0:16:16.720 --> 0:16:20.920 But I had to go back and re record because 0:16:20.960 --> 0:16:26.680 his last name is pronounced Fiertti. It's not fiery. And 0:16:26.760 --> 0:16:29.760 so I was like, and I respected it because I 0:16:29.920 --> 0:16:35.400 correct people on how to pronounce my name all the time. Oh, 0:16:35.480 --> 0:16:37.280 you're saying your name wrong. I'm like, no, it is 0:16:37.360 --> 0:16:41.400 due to say it is Italian, not it's Spanish, not Italian. 0:16:41.440 --> 0:16:45.400 They go, oh bro. When that dudl said when said 0:16:45.400 --> 0:16:48.360 they let your stuff started coming out, I was like, 0:16:48.360 --> 0:16:52.000 the ice cream are like, oh with a you, yes, 0:16:52.200 --> 0:16:55.760 bitch with you. So yeah, there's like I understand. It's 0:16:55.760 --> 0:16:58.200 like in the culinary world, thing is getting pronounced differently. 0:16:58.560 --> 0:17:01.320 But I can say I do have moments when I 0:17:01.360 --> 0:17:04.240 want pasta, So if I so like sometimes I'll order 0:17:04.280 --> 0:17:11.480 pasta if I don't want the itis inducing meal that 0:17:11.640 --> 0:17:13.840 is lasagna. Because you're you're down for the count if 0:17:13.880 --> 0:17:15.720 you eat alsign or you're not doing nothing else for 0:17:15.760 --> 0:17:18.959 the rest of the day. Design is sit down, you know. 0:17:19.520 --> 0:17:23.200 With spaghetti, it's sometimes I'm like, okay, because especially ordering 0:17:23.240 --> 0:17:24.879 food in New York, Like if I'm gonna order a 0:17:24.960 --> 0:17:30.120 twenty dollar twenty five dish of pasta, I can't bring 0:17:30.160 --> 0:17:36.520 myself to pay twenty something bucks for spaghetti for the 0:17:36.560 --> 0:17:38.639 same way that I can't order a case of Dia 0:17:38.680 --> 0:17:41.520 in a restaurant because I'm not giving you twenty bucks 0:17:42.400 --> 0:17:43.879 for a case of da Like, I can't do it. 0:17:44.040 --> 0:17:45.520 So like I don't even get I don't care if 0:17:45.560 --> 0:17:49.240 it's a Linguini, if it's a Feduccini, rigat Tony, whatever, 0:17:49.320 --> 0:17:52.600 the ennis and anes and you know a lot of motopias. Whatever. 0:17:53.080 --> 0:17:55.239 Spaghetti is that thing you just very much learned at 0:17:55.240 --> 0:18:00.160 a very early age how to make. Um. I've reachedly 0:18:00.200 --> 0:18:02.800 found out on TikTok that we weren't supposed to be 0:18:02.880 --> 0:18:05.639 breaking the noodles and a half. Apparently what you're supposed 0:18:05.680 --> 0:18:08.720 to do is just let him be long and then 0:18:08.760 --> 0:18:12.240 the hot water will just make it come down into 0:18:12.320 --> 0:18:16.159 the pot. So apparently we're not supposed Yeah, so then 0:18:16.680 --> 0:18:19.720 what about the what what about the won't that make 0:18:19.880 --> 0:18:23.720 one side of the noodles extra soft while the other 0:18:23.760 --> 0:18:27.120 side is a little bit firmer? I think the same thing. 0:18:27.200 --> 0:18:30.679 But I think I guess it happened so quickly that 0:18:30.800 --> 0:18:34.880 the pasta gets soft enough to get I completely thought 0:18:34.920 --> 0:18:37.000 the same thing. At the side and the water is 0:18:37.040 --> 0:18:41.160 gonna cook, it's gonna be more cooked, and the side 0:18:41.200 --> 0:18:43.280 is hanging out the side of the pot. Yeah, I 0:18:43.320 --> 0:18:49.920 thought the same thing. Yeah, because because I also always thought, 0:18:50.080 --> 0:18:52.400 if none of us have a pot this big, why 0:18:52.440 --> 0:18:55.840 isn't spaghetti half is long? Yeah? Because in my mind 0:18:56.000 --> 0:18:58.720 the breaking it in half? Didn't you break it in 0:18:58.760 --> 0:19:00.720 half when you put it in the box? Of course? 0:19:01.359 --> 0:19:03.240 But like when people cook, so we're like if you're 0:19:03.240 --> 0:19:06.120 at home making because you know, people love fettuccini alfredo. 0:19:06.160 --> 0:19:07.720 And when I say people, you know what I'm talking 0:19:07.720 --> 0:19:12.600 about humans? Uh, A lot of them look like us. 0:19:12.960 --> 0:19:15.879 But when people make fettuccini alfredo at home, do they 0:19:15.880 --> 0:19:18.919 break the noodles in a half? I don't think so. No. 0:19:19.760 --> 0:19:22.000 So you think people says you think it's just with spaghetti, 0:19:23.040 --> 0:19:27.720 but those fall quicker the fetichane. I think that, Well, 0:19:27.880 --> 0:19:33.200 you know, angel hair spaghetti angel hair is is even thinner, 0:19:33.280 --> 0:19:36.680 So then that one falls immediately. I'll throw it out 0:19:36.720 --> 0:19:41.240 there as a as another pro the spaghetti overall is 0:19:41.320 --> 0:19:44.120 diverse enough that if there's not one you like, there 0:19:44.200 --> 0:19:46.159 might be another one you like. So some people like 0:19:46.200 --> 0:19:50.040 whole wheat, some people like the regular just store brand, 0:19:50.160 --> 0:19:54.840 straight like product of wheat. Lasagna noodles. They have no 0:19:55.000 --> 0:19:58.880 angel hair lasagna. There's no extra thin lasagna out here. 0:19:59.640 --> 0:20:02.120 Las and it comes to a certain consistency and then 0:20:02.200 --> 0:20:06.760 you gotta bake it from there. So you're saying that 0:20:07.800 --> 0:20:11.200 laz you're so you're saying that lasagna only has one thickness, 0:20:11.200 --> 0:20:17.240 only has one speed that I've seen. But I'm not 0:20:17.280 --> 0:20:22.480 seeing some wild thick or wild thin lasagna. I can't 0:20:22.520 --> 0:20:26.480 say the thickness of a lasagna. I think it's a 0:20:26.560 --> 0:20:29.200 certain consistent I've been in restaurants and I'm like, oh, 0:20:29.280 --> 0:20:33.920 this is not as thick as uh as the ones 0:20:33.960 --> 0:20:35.560 I've had, as like the ones in the store seemed 0:20:35.560 --> 0:20:37.760 to be thicker than the ones in a restaurant. But 0:20:38.560 --> 0:20:41.840 because like I think, a lasagna is like for pasta, 0:20:41.920 --> 0:20:45.080 is just diverse as a thick so you can always 0:20:45.119 --> 0:20:47.439 change the different topics, but like, have you ever had 0:20:48.280 --> 0:20:54.440 baked spaghetti? Baked spaghetti like in a Catholic I remember 0:20:54.480 --> 0:20:56.119 the first time I had, I was like, what is 0:20:56.160 --> 0:20:59.639 this for? I didn't enjoy it. Maybe I thought the 0:20:59.680 --> 0:21:02.240 same thing because I'm like, this is supposed to be moving. 0:21:03.600 --> 0:21:07.080 It's spaghetti. Yeah, because I remember when I saw it listed. 0:21:07.240 --> 0:21:10.840 I was at um someone's birthday I believe, and there 0:21:10.880 --> 0:21:13.520 was a prefixed menu for everyone there, and I think 0:21:13.560 --> 0:21:16.960 that bakes spaghetti was one of the one of the things. 0:21:17.080 --> 0:21:20.960 And in my head, I was like, ah, why, Like 0:21:21.000 --> 0:21:23.760 I guess they just liked it, But well, I also 0:21:23.760 --> 0:21:25.639 feel like if you're doing bake spaghetti, I feel like 0:21:25.680 --> 0:21:34.760 you don't have the skills to make THASAGNI that is 0:21:34.760 --> 0:21:41.720 what I got put in a pan. When people talk 0:21:41.720 --> 0:21:44.480 about like Italian cooking or like French cooking, I'm always 0:21:44.520 --> 0:21:49.159 just like, I'm not fucking impressed. I'm not because like 0:21:49.240 --> 0:21:53.320 this is the other thing I'm fun. I'm just not okay, 0:21:53.520 --> 0:21:55.800 a funk with designing, because a fun with designon for 0:21:55.840 --> 0:21:58.200 the most part, I don't fuck a pasta really right, 0:21:58.920 --> 0:22:07.679 So think about this, think about this as Americans. The 0:22:07.800 --> 0:22:10.320 thing about Italian cooking that we're the most aware of 0:22:10.640 --> 0:22:18.679 is pasta. Right now, you know, Marco Polo hundreds goes 0:22:18.760 --> 0:22:24.800 to China, brings back the concept of the noodle. Mm hm. 0:22:26.000 --> 0:22:30.560 So if it weren't for them Chinese, what would be 0:22:30.600 --> 0:22:33.199 talking about from Italy? Right? And I believe also the 0:22:33.280 --> 0:22:38.919 tomato was a new world dish with a new world vegetable, right, 0:22:39.200 --> 0:22:44.480 new world plan. So I think before Columbus monkey ass 0:22:44.520 --> 0:22:47.480 hopped in three boats and came over here bothering people, 0:22:48.960 --> 0:22:53.040 I don't think they had tomatoes. Okay, So the question is, 0:22:53.440 --> 0:22:57.480 if two white men had not got adventurous, what the 0:22:57.520 --> 0:22:59.320 hell will we be eating from Italy? That's all I 0:22:59.320 --> 0:23:03.040 want to know. Think about it. They still had olives. 0:23:03.640 --> 0:23:07.119 They still got olives. We know that, we know that 0:23:06.920 --> 0:23:10.520 they know for the olive. Okay, they out here doing 0:23:10.560 --> 0:23:13.000 lots with the olive, and for conta and chibbata, whatever 0:23:13.040 --> 0:23:16.560 the funking eating as need. But all I'm saying is 0:23:16.560 --> 0:23:19.439 that I feel like that we have to start going 0:23:20.920 --> 0:23:26.119 European cooking styles can't be the pen ultimate cooking style. 0:23:26.240 --> 0:23:29.239 This can't be the thing we emulate. Yeah, if it was, 0:23:29.320 --> 0:23:35.200 they wouldn't have left. You left the Chinese isn't calling 0:23:35.200 --> 0:23:38.800 that ship but maybe Korea. Yeah, I mean I think 0:23:38.800 --> 0:23:41.600 that if you're it's yeah, it is a tough sell 0:23:41.800 --> 0:23:44.480 to say that we make the best foods of all time. 0:23:44.600 --> 0:23:48.560 When you left in search for flavor, the folks that 0:23:48.640 --> 0:23:52.440 was really out here searching for flavor, we're a British 0:23:52.960 --> 0:24:01.320 because they had nothing, nothing but the potato. The potato, 0:24:02.640 --> 0:24:07.080 the potato, okay, and they had to leave. They had bread, 0:24:07.440 --> 0:24:11.879 that bread, that bread and meat. You you were in 0:24:11.920 --> 0:24:15.760 the UK, you tasted that food. I did, indeed, but 0:24:16.080 --> 0:24:19.560 I had some weird vegetable what was it, serilax, similax, 0:24:20.640 --> 0:24:24.840 celia something, Yeah, And it was like there's like, oh, 0:24:24.880 --> 0:24:27.560 it's like a parsnip and it was like it tasted 0:24:27.600 --> 0:24:31.399 like if somebody had mixed mashed potatoes with like celery juice. 0:24:32.760 --> 0:24:36.080 That sounds horrible. It was, and it was baked. I 0:24:36.240 --> 0:24:39.680 was like, nigga, you are oh, I don't have enough 0:24:39.680 --> 0:24:43.200 white ancestry to enjoy it. This. Come on, bro, sure 0:24:44.119 --> 0:24:49.320 when you have your list on ya. Yes, I'm curious. 0:24:49.520 --> 0:24:53.040 Do you have any bread crumbs at the top? Do 0:24:53.119 --> 0:24:55.760 you go for bread crumbs baked in with the cheese? 0:24:56.800 --> 0:24:58.800 If someone did it that way, then I will. Look, 0:24:59.400 --> 0:25:03.520 I'll have to take get but I've never been. I 0:25:03.840 --> 0:25:06.159 don't know. No, I also don't, but I don't. I 0:25:06.160 --> 0:25:08.160 don't like break comes from top of mac and cheese either, 0:25:09.440 --> 0:25:13.440 So okay, so okay, I want to don't sprinkle bread 0:25:13.480 --> 0:25:15.720 on the wet bread, don't brickle dry dry bread on 0:25:15.760 --> 0:25:20.320 the wet bread, and baky, okay, all right, all right, 0:25:20.880 --> 0:25:26.000 all right, because this is the thing wet bread. Look, 0:25:29.080 --> 0:25:35.720 all I am saying, proved to me that pasta is 0:25:35.840 --> 0:25:41.679 not wet bread. All I am saying, don't you use 0:25:41.760 --> 0:25:46.240 that tone with me. All I'm saying is that I 0:25:46.400 --> 0:25:49.280 think that we're finding out a lot of ways that 0:25:49.480 --> 0:25:52.680 we like the meal prepare that are very different. So 0:25:52.760 --> 0:25:55.640 I'm trying to find some common grounds so that we can, 0:25:56.040 --> 0:25:59.520 you know, pretty much agree that spaghetti is better than lasagna. 0:26:00.119 --> 0:26:02.399 I'm never I'm you know what I'm gonna tell you this. 0:26:02.640 --> 0:26:06.040 My homeboy, David Purdue is an amazing comedian. You know, 0:26:06.200 --> 0:26:09.960 David Produce or is Me and Rob Hayes call him 0:26:10.000 --> 0:26:13.800 the Reverend doctor brother David Produce because he's very much 0:26:13.800 --> 0:26:18.640 a peacekeeper. So his grandpa, who passed away recently at 0:26:18.680 --> 0:26:21.320 the ripe age of ninety four. They think they can 0:26:21.400 --> 0:26:25.560 never found his birth certificate. Um, grandpa had certain things 0:26:25.640 --> 0:26:31.280 that he would and would not eat. A grandpa specifically said, uh. 0:26:31.520 --> 0:26:34.600