WEBVTT - Lasagna vs. Spaghetti 0:00:06.200 --> 0:00:09.520 Hello, friends, welcome to hold up. It's me. It's Whatna says, 0:00:10.000 --> 0:00:13.840 introducing again because Josh looks sleepy. Thank you all for 0:00:14.080 --> 0:00:16.759 join the show again. Uh, Josh, what you do it? 0:00:16.760 --> 0:00:21.120 Where are you at? Hi? I'm Josh Johnson and I'm 0:00:21.160 --> 0:00:24.200 also co host of Yeah So Josh the co host Listen. 0:00:24.360 --> 0:00:26.119 If you listen to this show, you know that usually 0:00:26.200 --> 0:00:29.720 Josh does the intros. But again, like I said, I'm 0:00:29.760 --> 0:00:32.360 being a crumbum. I need to do something. I also 0:00:32.479 --> 0:00:35.159 need to participate, you know. I'm sure people like, well, 0:00:35.159 --> 0:00:37.639 how come douls the never does the intros? You're right? 0:00:37.720 --> 0:00:40.880 How come I never do the intros? Probably because Josh 0:00:41.000 --> 0:00:43.680 is better at it, because he has a plan. I 0:00:43.880 --> 0:00:50.520 just start speaking and I look forward to see what happens. Yeah, yeah, 0:00:50.560 --> 0:00:55.800 we all look forward to it when you start. What's next? Rude? 0:00:56.680 --> 0:00:59.200 The subject of today's show, I don't know if you 0:00:59.240 --> 0:01:07.160 are all already is lasagna versus spaghetti. Now, like the 0:01:07.280 --> 0:01:10.840 chocolate versus Vanilla episode, I'm gonna give you a do 0:01:10.840 --> 0:01:14.400 do do moment for one. You decide in your heart 0:01:14.840 --> 0:01:20.600 where you fall on the lines of Lasagna versus spaghetts. Hey, 0:01:20.920 --> 0:01:30.399 all right, LETNA give you that moment, josh where do 0:01:30.440 --> 0:01:36.080 you stand on this? I'm spaghetti all day, all right, 0:01:38.000 --> 0:01:41.480 I'm spaghettio all the way around til they turn to spaghettios. 0:01:44.760 --> 0:01:54.880 I'm spaghetti nonstyle. Joshua, tell us why you chose m hm, spaghetti. Okay, So, 0:01:55.360 --> 0:02:00.760 first of all, spaghetti isn't just the basil and marinera 0:02:00.760 --> 0:02:05.440 that people imagine. There is pasta, lamon. There's so many 0:02:05.440 --> 0:02:08.400 different ways to use spaghetti. There's so many different topics 0:02:08.440 --> 0:02:11.360 you can have on spasta. Lamona is pasta with lemon, 0:02:11.440 --> 0:02:14.960 juice and butter. Probably it's a butter, lemon and a 0:02:15.040 --> 0:02:19.280 little bit of cheese. Is there any pepper? There's pepper? 0:02:19.800 --> 0:02:26.639 Better be gone, like it's up to be like like 0:02:27.200 --> 0:02:35.080 it's my recipe or anyway, very very sorry to digress 0:02:35.120 --> 0:02:40.000 for a second, but I heard I went into um 0:02:40.160 --> 0:02:48.720 a restaurant and it smelled of mayonnaise to the point 0:02:48.720 --> 0:02:51.120 where I was like, no, it was just a regular 0:02:51.280 --> 0:02:54.480 like all American restaurant. But when I walked in, I 0:02:54.480 --> 0:02:58.000 could smell the Mandai's and I was like, I'm I'm 0:02:58.200 --> 0:03:03.120 ordering a hut of fish and I am leaving because 0:03:03.240 --> 0:03:05.840 I don't want anything else from this place that could 0:03:05.840 --> 0:03:08.600 possibly have some sort of Mayo base they didn't tell 0:03:08.600 --> 0:03:11.360 me about. I hear you. Although I am someone who 0:03:11.400 --> 0:03:14.880 likes mam, I know that there are lots of ways 0:03:15.080 --> 0:03:18.480 in which you are right, Gevy, You're a great person. 0:03:19.160 --> 0:03:21.880 You I admire you as a human being, but you 0:03:21.919 --> 0:03:25.720 have your flaws and that's one of them. Also, don't 0:03:25.760 --> 0:03:31.000 like catch up. This is all for another day. Listen, 0:03:31.000 --> 0:03:34.200 we already learned the tomato episode on the on the 0:03:34.240 --> 0:03:37.640 tomato soup versus chicken soup that I don't like catchup. 0:03:37.680 --> 0:03:39.720 We already know this. No, I know, I know. I'm 0:03:39.760 --> 0:03:42.680 just saying right now we can only disagree at one 0:03:42.760 --> 0:03:46.880 big per episode at a time, sustained, sustained. And I'll 0:03:46.920 --> 0:03:50.200 just I'll round out the spaghetti thing by saying that 0:03:50.240 --> 0:03:56.040 it is incredibly incredibly versatile and in the types of 0:03:56.080 --> 0:03:59.920 dishes that you can have on the types of okay okay, okay, 0:04:00.000 --> 0:04:02.720 will interrupt ahead, and in the ways that you can 0:04:03.000 --> 0:04:06.560 use it. Also there's a there's something to be said now, 0:04:06.640 --> 0:04:08.960 this is this is a thin line. Is a thin 0:04:09.040 --> 0:04:13.200 line either way before you're a crazy person. But if 0:04:13.240 --> 0:04:15.800 someone is cooking and they really know how to cook, 0:04:16.200 --> 0:04:19.400 and they can give you the firmness of noodle that 0:04:19.480 --> 0:04:23.320 you desire. That's another thing that just levels up spaghetti 0:04:23.360 --> 0:04:26.279 to me, you know, so someone can give it to you, 0:04:26.400 --> 0:04:29.640 to the iudente that you like. I think that that. 0:04:29.800 --> 0:04:33.560 I think the fact that that range is there. It's precarious, 0:04:34.000 --> 0:04:36.920 but it's also an extra thing that just lets you 0:04:37.080 --> 0:04:40.599 level up your meal. You know, maybe you like a 0:04:40.839 --> 0:04:48.760 slightly slightly slightly firm noodle. All right, we're not talking spaghetti. No, no, 0:04:48.800 --> 0:04:51.720 I'm not talking about rare spaghetti at How dare you 0:04:51.760 --> 0:04:57.400 even imply that I would that I would eat rare spaghetti. 0:04:57.560 --> 0:05:00.440 Sometimes I think that you think I'm a boster, because 0:05:01.360 --> 0:05:05.680 what kind of person wants their spaghetti rare? All right? 0:05:05.960 --> 0:05:12.000 Or hard? Or I'm talking about a slightly firmer noodle's 0:05:12.920 --> 0:05:15.960 people because romans too firm for me sometimes like I 0:05:15.960 --> 0:05:18.000 have to let it sit, yeah, yeah, you have to 0:05:18.080 --> 0:05:19.760 let soak a little bit, yeah, a little get a 0:05:19.800 --> 0:05:25.640 little song, so medium rare. I don't want any rare. 0:05:25.720 --> 0:05:28.360 I don't want any raeness. I am just saying there 0:05:28.360 --> 0:05:32.760 are people out there who like a rareness in a 0:05:32.920 --> 0:05:36.480 sense to their noodle. It's still a bendy noodle. It's 0:05:36.520 --> 0:05:40.440 not like the thing's gonna snap if any person is 0:05:40.440 --> 0:05:44.120 eating noodles, that snap. You're not eating noodles, you're eating gardens. 0:05:44.160 --> 0:05:46.599 You didn't know somebody who would eat drive set noodles, 0:05:48.120 --> 0:05:51.480 not that I would talk to listen. You don't know 0:05:52.720 --> 0:05:55.680 that person is in your life until you see it. 0:05:57.320 --> 0:05:59.760 But I also know that like you can like that. Well, 0:05:59.760 --> 0:06:03.440 it's no, no, no, no, no no no no. We're 0:06:03.440 --> 0:06:06.040 not just gonna move on the way that okay. So 0:06:06.080 --> 0:06:08.760 for people who are only listening to the podcast, you 0:06:08.800 --> 0:06:12.440 didn't see the face that saw Dudles say said, so 0:06:12.480 --> 0:06:15.320 she takes a sip first of all, and then and 0:06:15.360 --> 0:06:19.080 then you took a pause that didn't seem to be 0:06:19.200 --> 0:06:22.960 for me. Took a pause where you were just looking 0:06:24.360 --> 0:06:27.760 in general. You were just like looking down. It's when 0:06:27.800 --> 0:06:30.440 you it's it's like when someone eats like you never 0:06:30.480 --> 0:06:35.360 met somebody who will eat like raw raman, like the 0:06:35.720 --> 0:06:37.080 like you ever seen a human being, Dude, that's like 0:06:37.120 --> 0:06:39.200 they'll take a pack of ramen. I know exactly what 0:06:39.240 --> 0:06:41.919 you're talking about. And right now, this moment in time, 0:06:41.960 --> 0:06:45.840 he's in jail as he should be, as he should 0:06:45.960 --> 0:06:50.080 be anybody I've ever met that really did that, or 0:06:50.880 --> 0:06:57.240 your white folks, they have a recipe for like it's 0:06:57.240 --> 0:07:00.880 like a Chinese chicken salad. You know, it got your celery, 0:07:00.960 --> 0:07:03.360 it's got your cabbage, just got your carrots, it's got 0:07:03.400 --> 0:07:09.160 your you know, your breast meat chicken. And then there's almonds, 0:07:09.160 --> 0:07:13.800 like slivered almonds in there for some reason, crushed up ramen, 0:07:15.680 --> 0:07:20.080 and then like a sauce, and I'm like, wait, why 0:07:20.240 --> 0:07:24.600 is there uncooked I would have been more on point. 0:07:24.760 --> 0:07:29.160 I've been more on board with cooked ramen than uncooked 0:07:29.240 --> 0:07:33.680 ramen as a topic. Yeah, he was with the crunchy 0:07:33.680 --> 0:07:39.840 in your salad. No no. When it comes to a spaghetti, 0:07:41.080 --> 0:07:45.520 no one. I do have to preface this by saying, 0:07:47.000 --> 0:07:52.800 I'm not really a pasta person. Okay, alright, I'm also 0:07:52.880 --> 0:07:58.640 not really a bread person. I'm also not really a 0:07:58.720 --> 0:08:06.440 beer person, because this is just the Holy Trinity of wheat. 0:08:07.640 --> 0:08:14.880 Don't give me like, okay, listen, because there's bread. Yeah, 0:08:15.400 --> 0:08:20.720 pasta's wet bread. Beer is bread you can drink. I 0:08:20.800 --> 0:08:23.960 really don't need the conspiracy theories. I'm just here. Is 0:08:23.960 --> 0:08:29.040 that conspiracy. Just look at how they make pasta, Look 0:08:29.120 --> 0:08:38.400 what they use to make beer lasagna over spaghetti. I 0:08:38.559 --> 0:08:44.720 chose lasagna because one, it's one of Garfield's favorite foods. 0:08:44.960 --> 0:08:50.160 To this, I go ahead, go ahead, go ahead, go ahead, 0:08:50.200 --> 0:08:53.439 go ahead. That was not the real reason. But Lasagna's 0:08:53.440 --> 0:08:57.680 grandfa favorite food. I think for me, like you know, 0:08:57.800 --> 0:08:59.760 I cook like I've cooked. When you came over for 0:08:59.800 --> 0:09:03.880 Chris Smith, you saw the whole thing that I put together. Um, 0:09:04.000 --> 0:09:06.800 lasagna has always seemed like a very hard thing to 0:09:06.880 --> 0:09:10.000 make to me. M hm, No, you're not wrong. You're 0:09:10.000 --> 0:09:11.880 not wrong, because one thing I want to talk about 0:09:11.880 --> 0:09:14.480 in the episode later is how both of these things 0:09:14.520 --> 0:09:17.160 can go a ride. Because I factored it into my decision. 0:09:17.640 --> 0:09:19.800 That's what I also factored into my decision. We could 0:09:19.800 --> 0:09:24.040 talk about it now because lasagna is so much harder 0:09:24.080 --> 0:09:26.640 to make. Also, they've been doing this new stunt with 0:09:26.720 --> 0:09:29.120 lasagna because like you know, I do the Daniel Fast 0:09:29.240 --> 0:09:32.559 every year. Google it. I'm not explaining it. And the 0:09:32.640 --> 0:09:35.120 Daniel Fast every year. It's an Old Testament fast because 0:09:35.120 --> 0:09:36.640 you know your girls safe take five feel with the 0:09:36.640 --> 0:09:40.760 Holy Coast, and so I remember, I'm like, you know what, 0:09:40.920 --> 0:09:45.640 I'm gonna make some vegan pasta. I'm gonna make vegan lasagna. Okay, right, 0:09:46.200 --> 0:09:49.640 I went and got the fucking cash you milk ricotta, Okay, 0:09:49.960 --> 0:09:54.199 I got the little fake meat crumblies and what they had. 0:09:54.760 --> 0:09:57.040 I went bought these. Listen, did it came out the 0:09:57.040 --> 0:10:00.520 way I wanted to? Absolutely the funk? Not for reason? 0:10:00.600 --> 0:10:04.560 With lasagna. Now they've come out with non boiled noodles, 0:10:05.040 --> 0:10:08.840 so lego pieces. Yes, so they're like, oh, you don't 0:10:08.840 --> 0:10:10.800 need to boil them. You will need to boil them. 0:10:10.880 --> 0:10:13.120 And I was like, who is this lazy motherfucker that 0:10:13.200 --> 0:10:17.080 started asking for this option? Because they're like, oh, the sauce, 0:10:17.080 --> 0:10:20.520 it will cook. What happens is the pasta while it's 0:10:20.559 --> 0:10:24.200 in the oven sucks all of the moisture out of 0:10:24.240 --> 0:10:27.520 the tomato sauce to the point that for the pasta 0:10:27.600 --> 0:10:32.120 to be cooked, your tomato sauces, not a tomato paste. 0:10:33.559 --> 0:10:36.000 So so when you're not going that route, right, so 0:10:36.040 --> 0:10:39.360 when you get a nice you ever had a Stouffer's lasagna, 0:10:39.640 --> 0:10:42.160 I've had a lot of different types of how to 0:10:42.200 --> 0:10:44.720 ask you. I asked you, did you have that big, 0:10:45.320 --> 0:10:52.320 ten pounds fucking Stouffer's lasagna? I remember my mom, she 0:10:52.400 --> 0:10:55.600 would get the meat and the veggie because the veguan 0:10:55.640 --> 0:10:59.600 had a white sauce and that was a fucking thing 0:11:00.320 --> 0:11:01.920 they started getting. I was like maybe like a high 0:11:01.920 --> 0:11:05.520 school or like middle school in high school, and it 0:11:05.600 --> 0:11:07.439 was an now listen, you had to put it in 0:11:07.559 --> 0:11:10.480 the oven. And then what my mom would do is 0:11:10.520 --> 0:11:13.120 like when it was like halfway so when it wasn't 0:11:13.120 --> 0:11:15.160 always like done, when it wasn't all the way done done, 0:11:15.600 --> 0:11:18.560 so you can tell it just I finally just defrosted, 0:11:18.559 --> 0:11:22.200 because it's the most frozen thing she come through. She 0:11:22.440 --> 0:11:24.920 doctored that bitch up. She put more meat and like 0:11:25.160 --> 0:11:27.720 especially the meat one. She put more meat in it. 0:11:27.840 --> 0:11:30.000 She put more cheese and that a bitch and she'd 0:11:30.040 --> 0:11:33.679 be like, okay, now I was ready, you know, so 0:11:33.800 --> 0:11:36.760 like because I was, because I've never really been a 0:11:36.760 --> 0:11:41.000 pasta person. Lasagna is really the only thing that I've 0:11:41.080 --> 0:11:44.400 liked because it's it's very difficult to make, Like in 0:11:44.440 --> 0:11:46.480 the grand scheme of things, it shouldn't be as difficult 0:11:46.480 --> 0:11:49.120 as we think it is because it's like it's just 0:11:49.240 --> 0:11:52.160 layers of stuff. Yeah, but no, but there's a there's 0:11:52.160 --> 0:11:58.280 a delicate balance the possibility of fucking lasagna. Yeah, it's 0:11:58.400 --> 0:12:01.319 so much bigger than sucking up gettie because like spaghetti 0:12:01.360 --> 0:12:03.240 is one of the first things you learned how to cook. 0:12:03.600 --> 0:12:08.960 It's like hot dogs, eggs, spaghetti. Yeah, now, I guess 0:12:09.080 --> 0:12:12.760 my thing is because, don't get me wrong, in my lifetime, 0:12:14.000 --> 0:12:18.320 I've been tried, titillated, and tempted by the harlot that 0:12:18.520 --> 0:12:24.319 is lasagna. All Right, I'm not above, I'm not above 0:12:25.440 --> 0:12:31.559 falling for the temptations of a lasagna, but not a harlet. 0:12:32.040 --> 0:12:34.320 But let me tell you right now, because this is 0:12:34.400 --> 0:12:37.760 this is where we get a little apples to oranges, okay, 0:12:37.800 --> 0:12:41.000 because a lot of the lasagna that you love is 0:12:41.080 --> 0:12:44.920 just repackaged bowls of spaghetti. Because when you look at 0:12:45.040 --> 0:12:50.080 when you look at a pasta noodle of lasagna uncooked, 0:12:50.520 --> 0:12:54.280 it's just a sheet of spaghetti's lined up against each other. 0:12:54.559 --> 0:12:59.160 It's just a long rectangle of spaghetti's that haven't become 0:12:59.160 --> 0:13:02.760 spaghetti's yet. If I chopped up that little that little square, 0:13:02.920 --> 0:13:06.679 that little rectangle and boiled it, what would I have? Spaghetti? 0:13:07.000 --> 0:13:10.400 But see, I think that is just an indictment of 0:13:10.559 --> 0:13:16.160 pasta as a whole. Like everything like pasta is, spaghetti 0:13:16.360 --> 0:13:19.640 is linguini is fed a chini is whatever the fucking 0:13:19.760 --> 0:13:24.040 Ennis and what all of these names are. It's spaghetti 0:13:24.240 --> 0:13:29.640 with a different cutter. I just think that the only 0:13:29.679 --> 0:13:31.800 reason that I brought up was because I think it's 0:13:31.840 --> 0:13:38.200 important that we that we get a whole, a whole 0:13:38.320 --> 0:13:41.240 rounded conversation around the fact that you say you're not 0:13:41.320 --> 0:13:46.920 a pasta person, but the thing that you chose is 0:13:47.160 --> 0:13:50.880 a pasta in a different form. You know what I mean. 0:13:51.000 --> 0:13:54.080 It's no no when I eat. When I eat pasta, 0:13:55.200 --> 0:13:57.800 that's what I go for usually, Like if I'm going 0:13:57.920 --> 0:14:01.760 to want pasta, like I have lazign yesterday, like at 0:14:01.760 --> 0:14:04.199 the stand, like the green lasion is very good, So 0:14:04.400 --> 0:14:07.680 when I want pasta, because it's like also, I feel 0:14:07.679 --> 0:14:11.160 like that I just had, Like my mom makes really 0:14:11.200 --> 0:14:16.079 good spaghetti. We've all had bad spaghetti, but I feel 0:14:16.080 --> 0:14:20.200 like I've had enough spaghetti in my life. I'm just 0:14:20.240 --> 0:14:24.200 like I get it. I get it. So you just 0:14:24.320 --> 0:14:27.520 get all of it, like even even the spaghetti, the 0:14:27.600 --> 0:14:33.520 handmaid spaghetti, even the stubborn you gonn roll your eyes 0:14:33.560 --> 0:14:37.600 a bait, Like there are levels to this spaghetti day. Listen, 0:14:37.640 --> 0:14:40.680 I can tell you as a child, So the levels 0:14:40.720 --> 0:14:43.760 as a child, any of that's just let you know 0:14:44.000 --> 0:14:46.920 that Chef Boyard d ship in a can me, my 0:14:47.000 --> 0:14:49.880 brother and I refused to eat. And I'm talking about 0:14:49.880 --> 0:14:55.040 it like one to three years old. Yeah, not having it? Sure, 0:14:55.400 --> 0:14:58.000 so already at two, I might be eating sand, but 0:14:58.120 --> 0:15:02.600 I won't eat spaghettios. Okay, right like my brother ate 0:15:02.680 --> 0:15:05.200 rat poison would not eat spaghettios. You see what I'm 0:15:05.200 --> 0:15:10.640 saying loud and clear right now? Are you? Did you 0:15:10.800 --> 0:15:19.080 enjoy the gastronomic attack that was Chef Boyardy? I, from 0:15:19.160 --> 0:15:23.880 time to time dappled in the culinary stylings of a 0:15:24.040 --> 0:15:27.800 Chef Boyardi, which is apparently how he says it. I 0:15:27.800 --> 0:15:30.720 had no idea I met the band, I apologize. There 0:15:30.800 --> 0:15:33.320 was a commercial where he was like chiff board and 0:15:33.520 --> 0:15:39.760 people stopped and they were like white. So did the 0:15:39.800 --> 0:15:42.400 actor make a mistake or we just all best saying 0:15:42.400 --> 0:15:46.160 it wrong the entire time? Well looks like when so 0:15:46.280 --> 0:15:50.920 Guy Fieri was on an episode of Great North and 0:15:51.160 --> 0:15:54.280 my character Honeybee was like talking about this book that 0:15:54.440 --> 0:15:56.560 because he comes to her in like a vision, right, 0:15:57.840 --> 0:16:01.520 And so I was just saying fiery because that's how 0:16:01.520 --> 0:16:04.840 I usually hear it. But I had to go back 0:16:04.960 --> 0:16:08.200 and re record because his last name is pronounced Fiertti. 0:16:09.080 --> 0:16:13.880 It's not fiery, and so I was like, and I 0:16:13.920 --> 0:16:17.120 respected it because I correct people on how to pronounce 0:16:17.160 --> 0:16:22.120 my name all the time. All you're saying your name wrong. 0:16:22.160 --> 0:16:25.440 I'm like, no, it is due to say it is Italian, 0:16:25.480 --> 0:16:29.920 not it's Spanish, not Italian. They go oh bro when 0:16:29.920 --> 0:16:32.160 that duels said when said they let your stuff started 0:16:32.200 --> 0:16:36.240 coming out. I like the ice creams are like, oh 0:16:36.400 --> 0:16:40.280 with a you, yes, bitch with a you. So yeah, 0:16:40.280 --> 0:16:42.400 there's like I understand, it's like in a culinary road, 0:16:42.480 --> 0:16:45.760 thing is getting pronounced differently. But I can say I 0:16:45.880 --> 0:16:48.560 do have moments when I want pasta, so if I 0:16:48.760 --> 0:16:52.240 so like, sometimes I order pasta if I don't want 0:16:52.360 --> 0:16:58.600 the itis inducing meal that is lasagna, because you're you're 0:16:58.640 --> 0:17:00.400 down for the count if you eat a zion and 0:17:00.480 --> 0:17:02.080 you're not doing nothing else for the rest of the day, 0:17:02.600 --> 0:17:06.920 the Zionist sit down, you know. With spaghetti, it's sometimes 0:17:06.920 --> 0:17:09.600 I'm like, okay, because like, especially ordering food in New York, 0:17:09.640 --> 0:17:14.680 like if I'm gonna order a twenty dollar dish of pasta, 0:17:15.040 --> 0:17:20.280 I can't bring myself to pay twentysothing bucks for spaghetti. 0:17:21.960 --> 0:17:23.880 For the same way that I can't order a case 0:17:23.920 --> 0:17:26.399 of Dia in a restaurant because I'm not giving you 0:17:26.520 --> 0:17:29.280 twenty bucks for a case of da Like, I can't 0:17:29.280 --> 0:17:31.000 do it. So like, I don't even get I don't 0:17:31.000 --> 0:17:34.919 care if it's a linguini, if it's a feduccini, rigat Tony, whatever, 0:17:35.000 --> 0:17:38.280 the ennis and anes and you know a lot of matopias, whatever. 0:17:38.760 --> 0:17:40.879 Spaghetti is that thing you just very much learned at 0:17:40.920 --> 0:17:45.800 a very early age how to make um. I've recently 0:17:45.800 --> 0:17:48.520 found out on TikTok that we weren't supposed to be 0:17:48.560 --> 0:17:51.320 breaking the noodles and a half. Apparently what you're supposed 0:17:51.359 --> 0:17:54.400 to do is just lit them be long and then 0:17:54.400 --> 0:17:57.919 the hot water will just make it come down into 0:17:58.000 --> 0:18:01.800 the pot. So apparently we're not sky Yeah, so that 0:18:02.359 --> 0:18:05.400 what about the what what about the won't that make 0:18:05.520 --> 0:18:09.400 one side of the noodles extra soft while the other 0:18:09.440 --> 0:18:12.800 side is a little bit firmer? I think the same thing, 0:18:12.880 --> 0:18:16.359 But I think I guess it happened so quickly that 0:18:16.440 --> 0:18:20.560 the pasta gets soft enough to get I completely thought 0:18:20.600 --> 0:18:22.680 the same thing, that the side and the water is 0:18:22.680 --> 0:18:26.800 gonna cook, it's gonna be more cooked, and the side 0:18:26.840 --> 0:18:28.920 it's hanging out the side of the pot. Yeah, I 0:18:29.000 --> 0:18:35.600 thought the same thing. Yeah, because because I also always thought, 0:18:35.760 --> 0:18:38.080 if none of us have a pot this big, why 0:18:38.119 --> 0:18:41.480 isn't spaghetti half is long? Yeah? Because in my mind 0:18:41.680 --> 0:18:44.399 the breaking it in half? Didn't you break it in 0:18:44.440 --> 0:18:46.320 half when you put it in the box? Of course, 0:18:47.040 --> 0:18:49.040 but like when people cook, so like if you're at 0:18:49.080 --> 0:18:51.879 home making, because you know, people love federcchini alfredo. And 0:18:51.920 --> 0:18:56.720 when I say people, you know what I'm talking about humans, Uh, 0:18:57.080 --> 0:18:59.920 a lot of them look like us. But when people 0:19:00.080 --> 0:19:02.160 fettucchini a freighter at home, do they break the noodles 0:19:02.200 --> 0:19:05.679 in a half? I don't think so. No, So you 0:19:05.680 --> 0:19:08.800 think people says you think it's just with spaghetti, but 0:19:08.880 --> 0:19:13.400 those fall quicker the feta cheane. I think that, Well, 0:19:13.520 --> 0:19:18.880 you know, angel hair spaghetti, angel hair is is even thinner, 0:19:18.960 --> 0:19:22.360 So then that one falls immediately. I'll throw it out 0:19:22.400 --> 0:19:26.919 there as a As another pro the spaghetti overall is 0:19:27.000 --> 0:19:29.800 diverse enough that if there's not one you like, there 0:19:29.840 --> 0:19:31.840 might be another one you like. So some people like 0:19:31.880 --> 0:19:35.719 whole wheat, some people like the regular just store brand 0:19:35.840 --> 0:19:40.520 straight like product of wheat lasagna noodles. They have no 0:19:40.680 --> 0:19:44.520 angel hair lasagna. There's no extra thin lasagna out here. 0:19:45.320 --> 0:19:48.280 Lasagna comes as a certain consistency and then you gotta 0:19:48.320 --> 0:19:54.080 bake it from there. So you're saying that lasagn you're 0:19:54.080 --> 0:19:57.399 saying that lasagna only has one thickness, only has one 0:19:57.520 --> 0:20:02.879 speed that I I've seen. I can't but I'm not 0:20:02.960 --> 0:20:08.160 seeing some wild thick or wild thin lasagna. I can't 0:20:08.160 --> 0:20:12.600 say the thickness of lasagna. I think it's a certain 0:20:12.760 --> 0:20:15.080 consistent I've been in restaurants and I'm like, oh, this 0:20:15.200 --> 0:20:20.000 is not as thick as uh as the ones I've had, 0:20:20.000 --> 0:20:21.320 as like the ones in the store seemed to be 0:20:21.400 --> 0:20:24.560 thicker than the ones in a restaurant. But because like 0:20:24.560 --> 0:20:27.760 I think, a lasagna is like for pasta, is just 0:20:27.840 --> 0:20:31.040 diverse as a thick so you can always change the 0:20:31.080 --> 0:20:35.080 different times. But like, have you ever had baked spaghetti? 0:20:35.560 --> 0:20:40.360 Bake spaghetti like in a Catholic I remember the first 0:20:40.400 --> 0:20:43.000 time I had, I'm like, what is this for? I 0:20:43.000 --> 0:20:46.640 didn't enjoy it. Maybe I thought the same thing because 0:20:46.640 --> 0:20:50.560 I'm like, this is supposed to be moving. It's spaghetti. Yeah, 0:20:50.600 --> 0:20:53.199 because I remember when I saw it listed. I was 0:20:53.240 --> 0:20:56.760 at um someone's birthday I believe, and there was a 0:20:56.800 --> 0:20:59.600 prefixed menu for everyone there, and I think that bakes 0:20:59.600 --> 0:21:02.639 spaghett he was one of the one of the things, 0:21:02.760 --> 0:21:06.639 and in my head I was like, ah, why, Like 0:21:06.680 --> 0:21:09.440 I guess they just liked it. But well, I also 0:21:09.440 --> 0:21:11.280 feel like if you're doing bakes spaghetti, I feel like 0:21:11.359 --> 0:21:20.440 you don't have the skills to make thasignia. This is 0:21:20.440 --> 0:21:27.360 what I got put in a pan. When people talk 0:21:27.400 --> 0:21:30.160 about like Italian cooking or like French cooking, I'm always 0:21:30.200 --> 0:21:34.840 just like, I'm not fucking impressed. I'm not because like 0:21:34.920 --> 0:21:39.000 this is the other thing I'm fun. I'm just not okay, 0:21:39.200 --> 0:21:41.480 a funk with design, because a funk with desigon. For 0:21:41.520 --> 0:21:43.880 the most part, I don't fuck a pasta really, right, 0:21:44.600 --> 0:21:53.359 So think about this, think about this as Americans. The 0:21:53.480 --> 0:21:56.000 thing about Italian cooking that we're the most aware of 0:21:56.320 --> 0:22:04.359 is pasta. Right now, you know, Marco Paolo hundreds goes 0:22:04.440 --> 0:22:10.480 to China, brings back the concept of the noodle mm hm. 0:22:11.680 --> 0:22:16.280 So if it weren't for them Chinese, what we'll be 0:22:16.280 --> 0:22:18.879 talking about from Italy? Right? And I believe also the 0:22:18.920 --> 0:22:24.600 tomato was a new World dish with a new world vegetable, right, 0:22:24.840 --> 0:22:30.160 new world plan. So I think before Columbus monkey ass 0:22:30.160 --> 0:22:33.160 hopped in three boats and came over here bothering people. 0:22:34.640 --> 0:22:38.720 I don't think they had tomatoes. Okay, So the question is, 0:22:39.119 --> 0:22:43.159 if two white men had not got adventurous, what the 0:22:43.160 --> 0:22:44.960 hell will we be eating from Italy? That's all I 0:22:45.000 --> 0:22:48.720 want to know. Think about it. They still had olives. 0:22:49.320 --> 0:22:52.560 They still got olives. We know that, we know that 0:22:52.560 --> 0:22:55.840 they they know him for the olive. Okay, they out 0:22:55.880 --> 0:22:57.760 here doing lots with the olive and for concha and 0:22:57.840 --> 0:22:59.760 chibbada whatever the fucking eating and not as it he 0:22:59.760 --> 0:23:03.200 need this. But all I'm saying is that I feel 0:23:03.240 --> 0:23:08.200 like that we have to start going European cooking styles 0:23:08.280 --> 0:23:12.520 can't be the penultimate cooking style. This can't be the 0:23:12.520 --> 0:23:15.879 thing we emulate. Yeah, if it was, they wouldn't have left. 0:23:18.040 --> 0:23:23.440 You left the Chinese and colonized ship. But maybe Korea. Yeah, 0:23:23.440 --> 0:23:26.280 I mean I think that if you're it's yeah, it 0:23:26.440 --> 0:23:28.840 is a tough sell to say that we make the 0:23:28.880 --> 0:23:32.520 best foods of all time. When you left in search 0:23:32.640 --> 0:23:35.200 for flavor, the folks that was really out here searching 0:23:35.240 --> 0:23:42.000 for flavor, We're a British because they had nothing, nothing 0:23:43.560 --> 0:23:51.000 but the potato. The potato potato okay, and they had 0:23:51.000 --> 0:23:54.720 to leave. They had bread, that bread, that bread and meat. 0:23:56.560 --> 0:23:59.240 You you were in the UK, you tasted that food. 0:24:00.080 --> 0:24:03.199 I did, indeed, But I had some weird vegetable what 0:24:03.359 --> 0:24:09.879 was it, serilax, similax celia something, Yeah, And it was 0:24:09.920 --> 0:24:11.639 like there's like, oh, it's like a parsnip. And it 0:24:11.800 --> 0:24:14.560 was like it tasted like if somebody had mixed mashed 0:24:14.560 --> 0:24:20.879 potatoes with like celery juice. That sounds horrible. It was, though, 0:24:20.920 --> 0:24:24.440 and it was big. I was like, nigga, you oh, 0:24:24.640 --> 0:24:26.760 I don't have enough white ancestry to enjoy it. This 0:24:26.880 --> 0:24:33.240 is come on, bro, sure when you have your list? Ony, Yes, 0:24:34.040 --> 0:24:38.080 I'm curious. Do you have any bread crumbs at the top? 0:24:38.640 --> 0:24:41.440 Do you go for bread crumbs baked in with the cheese? 0:24:42.480 --> 0:24:45.280 If someone did it that way, then I will I'll 0:24:45.280 --> 0:24:50.600 have to take it. But I've never been. I don't know. No, 0:24:50.760 --> 0:24:52.320 I also don't, but I don't. I don't like break 0:24:52.320 --> 0:24:55.840 crumbs on top of mac and cheese either, So okay, 0:24:55.880 --> 0:24:59.119 so okay, I want to cheese. Stop. Don't sprinkle bread 0:24:59.119 --> 0:25:01.399 on the wet bread. Don't sprinckled dry dry bread on 0:25:01.400 --> 0:25:06.000 a wet bread, and baky okay, all right, all right, 0:25:06.560 --> 0:25:11.720 all right, because this is the thing wet bread. Look, 0:25:14.760 --> 0:25:21.439 all I am saying, proved to me that pasta is 0:25:21.520 --> 0:25:27.400 not wet bread. All I am saying, don't you use 0:25:27.400 --> 0:25:32.040 that tone with me. All I'm saying is that I 0:25:32.080 --> 0:25:35.080 think that we're finding out a lot of ways that 0:25:35.119 --> 0:25:38.399 we like the meal prepare that are very different. So 0:25:38.440 --> 0:25:41.480 I'm trying to find some common grounds so that we can, 0:25:41.720 --> 0:25:45.200 you know, pretty much agree that spaghetti is better than lasagna. 0:25:45.800 --> 0:25:48.119 I'm never you know what I'm gonna tell you this. 0:25:48.280 --> 0:25:51.760 My homeboy, David Purdue is an amazing comedian. You know, 0:25:51.880 --> 0:25:55.600 David Produce or is Me and Rob Hayes call him 0:25:55.680 --> 0:25:59.480 the Reverend doctor brother David Produce because he's very much 0:25:59.480 --> 0:26:03.480 a peace key heir. So his grandpa, who passed away 0:26:03.520 --> 0:26:06.639 recently at the ripe age of ninety four, they think 0:26:06.760 --> 0:26:10.600 they can never found his birth certificate. Um. Grandpa had 0:26:10.640 --> 0:26:13.960 certain things that he would and would not eat, and 0:26:14.119 --> 0:26:19.840 Grandpa specifically said, uh, just for an example, David's brother 0:26:19.880 --> 0:26:21.440 was on the phone with her grandpa and his grandpather, 0:26:21.480 --> 0:26:23.920 what's you doing? He's like, I'm making a smoothie, said, 0:26:23.960 --> 0:26:26.480 what's the smoothie. He's like, oh, it's got like yogurt 0:26:26.520 --> 0:26:30.120 and fruit and not that other stuff. And Grandpa goes Granddad, 0:26:30.160 --> 0:26:32.680 I was like, yeah, yeah, yeah, you can't just eat 0:26:32.720 --> 0:26:35.920 the fruit. And so now every time I make a smoothie, 0:26:36.160 --> 0:26:41.280