Speaker 1: Hello, friends, welcome to hold up. It's me. It's Whatna says,
Speaker 1: introducing again because Josh looks sleepy. Thank you all for
Speaker 1: join the show again. Uh, Josh, what you do it?
Speaker 1: Where are you at? Hi? I'm Josh Johnson and I'm
Speaker 1: also co host of Yeah So Josh the co host Listen.
Speaker 1: If you listen to this show, you know that usually
Speaker 1: Josh does the intros. But again, like I said, I'm
Speaker 1: being a crumbum. I need to do something. I also
Speaker 1: need to participate, you know. I'm sure people like, well,
Speaker 1: how come douls the never does the intros? You're right?
Speaker 1: How come I never do the intros? Probably because Josh
Speaker 1: is better at it, because he has a plan. I
Speaker 1: just start speaking and I look forward to see what happens. Yeah, yeah,
Speaker 1: we all look forward to it when you start. What's next? Rude?
Speaker 1: The subject of today's show, I don't know if you
Speaker 1: are all already is lasagna versus spaghetti. Now, like the
Speaker 1: chocolate versus Vanilla episode, I'm gonna give you a do
Speaker 1: do do moment for one. You decide in your heart
Speaker 1: where you fall on the lines of Lasagna versus spaghetts. Hey,
Speaker 1: all right, LETNA give you that moment, josh where do
Speaker 1: you stand on this? I'm spaghetti all day, all right,
Speaker 1: I'm spaghettio all the way around til they turn to spaghettios.
Speaker 1: I'm spaghetti nonstyle. Joshua, tell us why you chose m hm, spaghetti. Okay, So,
Speaker 1: first of all, spaghetti isn't just the basil and marinera
Speaker 1: that people imagine. There is pasta, lamon. There's so many
Speaker 1: different ways to use spaghetti. There's so many different topics
Speaker 1: you can have on spasta. Lamona is pasta with lemon,
Speaker 1: juice and butter. Probably it's a butter, lemon and a
Speaker 1: little bit of cheese. Is there any pepper? There's pepper?
Speaker 1: Better be gone, like it's up to be like like
Speaker 1: it's my recipe or anyway, very very sorry to digress
Speaker 1: for a second, but I heard I went into um
Speaker 1: a restaurant and it smelled of mayonnaise to the point
Speaker 1: where I was like, no, it was just a regular
Speaker 1: like all American restaurant. But when I walked in, I
Speaker 1: could smell the Mandai's and I was like, I'm I'm
Speaker 1: ordering a hut of fish and I am leaving because
Speaker 1: I don't want anything else from this place that could
Speaker 1: possibly have some sort of Mayo base they didn't tell
Speaker 1: me about. I hear you. Although I am someone who
Speaker 1: likes mam, I know that there are lots of ways
Speaker 1: in which you are right, Gevy, You're a great person.
Speaker 1: You I admire you as a human being, but you
Speaker 1: have your flaws and that's one of them. Also, don't
Speaker 1: like catch up. This is all for another day. Listen,
Speaker 1: we already learned the tomato episode on the on the
Speaker 1: tomato soup versus chicken soup that I don't like catchup.
Speaker 1: We already know this. No, I know, I know. I'm
Speaker 1: just saying right now we can only disagree at one
Speaker 1: big per episode at a time, sustained, sustained. And I'll
Speaker 1: just I'll round out the spaghetti thing by saying that
Speaker 1: it is incredibly incredibly versatile and in the types of
Speaker 1: dishes that you can have on the types of okay okay, okay,
Speaker 1: will interrupt ahead, and in the ways that you can
Speaker 1: use it. Also there's a there's something to be said now,
Speaker 1: this is this is a thin line. Is a thin
Speaker 1: line either way before you're a crazy person. But if
Speaker 1: someone is cooking and they really know how to cook,
Speaker 1: and they can give you the firmness of noodle that
Speaker 1: you desire. That's another thing that just levels up spaghetti
Speaker 1: to me, you know, so someone can give it to you,
Speaker 1: to the iudente that you like. I think that that.
Speaker 1: I 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 spaghetti. No, no,
Speaker 1: I'm not talking about rare spaghetti at How dare you
Speaker 1: even imply that I would that I would eat rare spaghetti.
Speaker 1: Sometimes I think that you think I'm a boster, because
Speaker 1: what kind of person wants their spaghetti rare? All right?
Speaker 1: Or hard? Or I'm talking about a slightly firmer noodle's
Speaker 1: people because romans too firm for me sometimes like I
Speaker 1: have to let it sit, yeah, yeah, you have to
Speaker 1: let soak a little bit, yeah, a little get a
Speaker 1: little song, so medium rare. I don't want any rare.
Speaker 1: I don't want any raeness. I am just saying there
Speaker 1: are people out there who like a rareness in a
Speaker 1: sense to their noodle. It's still a bendy noodle. It's
Speaker 1: not like the thing's gonna snap if any person is
Speaker 1: eating noodles, that snap. You're not eating noodles, you're eating gardens.
Speaker 1: You didn't know somebody who would eat drive set noodles,
Speaker 1: not that I would talk to listen. You don't know
Speaker 1: that person is in your life until you see it.
Speaker 1: But I also know that like you can like that. Well,
Speaker 1: it's no, no, no, no, no no no no. We're
Speaker 1: not just gonna move on the way that okay. So
Speaker 1: for people who are only listening to the podcast, you
Speaker 1: didn't see the face that saw Dudles say said, so
Speaker 1: she takes a sip first of all, and then and
Speaker 1: then you took a pause that didn't seem to be
Speaker 1: for me. Took a pause where you were just looking
Speaker 1: in general. You were just like looking down. It's when
Speaker 1: you it's it's like when someone eats like you never
Speaker 1: met somebody who will eat like raw raman, like the
Speaker 1: like you ever seen a human being, Dude, that's like
Speaker 1: they'll take a pack of ramen. I know exactly what
Speaker 1: you're talking about. And right now, this moment in time,
Speaker 1: he's in jail as he should be, as he should
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 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 there for some reason, crushed up ramen,
Speaker 1: and then like a sauce, and I'm like, wait, why
Speaker 1: 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, alright, I'm also
Speaker 1: not really a bread person. I'm also not really a
Speaker 1: beer 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.
Speaker 1: To this, I go ahead, go ahead, go ahead, go ahead,
Speaker 1: go ahead. That was not the real reason. But Lasagna's
Speaker 1: grandfa favorite food. I think for me, like you know,
Speaker 1: I cook like I've cooked. When you came over for
Speaker 1: Chris Smith, 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 a ride. 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
Speaker 1: lasagna because like you know, I do the Daniel Fast
Speaker 1: every year. Google it. I'm not explaining it. And the
Speaker 1: Daniel Fast every year. It's an Old Testament fast because
Speaker 1: you know your girls safe take five feel with the
Speaker 1: Holy Coast, and so I remember, I'm like, you know what,
Speaker 1: I'm 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 had.
Speaker 1: I went bought these. Listen, did it came out the
Speaker 1: way I wanted to? Absolutely the funk? Not for reason?
Speaker 1: With lasagna. Now they've come out with non boiled noodles,
Speaker 1: so lego pieces. Yes, so they're like, oh, you don't
Speaker 1: need to boil them. You will need to boil them.
Speaker 1: And I was like, who is this lazy motherfucker that
Speaker 1: started asking for this option? Because they're like, oh, the sauce,
Speaker 1: it will cook. What happens is the pasta while it's
Speaker 1: in the oven sucks all of the moisture out of
Speaker 1: the tomato sauce to the point that for the pasta
Speaker 1: to be cooked, your tomato sauces, not a 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 Stouffer'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: ten pounds fucking Stouffer's lasagna? I remember my mom, she
Speaker 1: would get the meat and the veggie because the veguan
Speaker 1: had a white sauce and that was a fucking thing
Speaker 1: they started getting. I was like maybe like a high
Speaker 1: school or like middle school in high school, and it
Speaker 1: was an now listen, you had to put it in
Speaker 1: the oven. And then what my mom would do is
Speaker 1: like when it was like halfway so when it wasn't
Speaker 1: always like done, when it wasn't all the way done done,
Speaker 1: so you can tell it just I finally just defrosted,
Speaker 1: because it's the most frozen thing she come through. She
Speaker 1: doctored that bitch up. She put more meat and like
Speaker 1: especially the meat one. She put more meat in it.
Speaker 1: She put more cheese and that a bitch and she'd
Speaker 1: be like, okay, now I was ready, you know, so
Speaker 1: like because I was, because I've never really been a
Speaker 1: pasta person. Lasagna is really the only thing that I've
Speaker 1: liked because it's it's very difficult to make, Like in
Speaker 1: the grand scheme of things, it shouldn't be as difficult
Speaker 1: as we think it is because it's like it's just
Speaker 1: layers of stuff. Yeah, but no, but there's a there's
Speaker 1: a delicate balance the possibility of fucking lasagna. Yeah, it's
Speaker 1: so much bigger than sucking up gettie because like spaghetti
Speaker 1: is one of the first things you learned how to cook.
Speaker 1: It's like hot dogs, eggs, spaghetti. Yeah, now, I guess
Speaker 1: my thing is because, don't get me wrong, in my lifetime,
Speaker 1: I've been tried, titillated, and tempted by the harlot that
Speaker 1: is lasagna. All Right, I'm not above, I'm not above
Speaker 1: falling for the temptations of a lasagna, but not a harlet.
Speaker 1: But let me tell you right now, because this is
Speaker 1: this is where we get a little apples to oranges, okay,
Speaker 1: because a lot of the lasagna that you love is
Speaker 1: just repackaged bowls of spaghetti. Because when you look at
Speaker 1: when you look at a pasta noodle of lasagna uncooked,
Speaker 1: it's just a sheet of spaghetti's lined up against each other.
Speaker 1: It's just a long rectangle of spaghetti's that haven't become
Speaker 1: spaghetti's yet. If I chopped up that little that little square,
Speaker 1: that little rectangle and boiled it, what would I have? Spaghetti?
Speaker 1: But see, I think that is just an indictment of
Speaker 1: pasta as a whole. Like everything like pasta is, spaghetti
Speaker 1: is linguini is fed a chini is whatever the fucking
Speaker 1: Ennis and what all of these names are. It's spaghetti
Speaker 1: with a different cutter. I just think that the only
Speaker 1: reason that I brought up was because I think it's
Speaker 1: important that we that we get a whole, a whole
Speaker 1: rounded conversation around the fact that you say you're not
Speaker 1: a pasta person, but the thing that you chose is
Speaker 1: a pasta in a different form. You know what I mean.
Speaker 1: It's no no when I eat. When I eat pasta,
Speaker 1: that's what I go for usually, Like if I'm going
Speaker 1: to want pasta, like I have lazign yesterday, like at
Speaker 1: the stand, like the green lasion is very good, So
Speaker 1: when I want pasta, because it's like also, I feel
Speaker 1: like that I just had, Like my mom makes really
Speaker 1: good spaghetti. We've all had bad spaghetti, but I feel
Speaker 1: like I've had enough spaghetti in my life. I'm just
Speaker 1: like I get it. I get it. So you just
Speaker 1: get all of it, like even even the spaghetti, the
Speaker 1: handmaid spaghetti, even the stubborn you gonn roll your eyes
Speaker 1: a bait, Like there are levels to this spaghetti day. Listen,
Speaker 1: I can tell you as a child, So the levels
Speaker 1: as a child, any of that's just let you know
Speaker 1: that Chef Boyard d ship in a can me, my
Speaker 1: brother and I refused to eat. And I'm talking about
Speaker 1: it like one to three years old. Yeah, 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 like my brother ate
Speaker 1: rat poison would not eat spaghettios. You see what I'm
Speaker 1: saying loud and clear right now? Are you? Did you
Speaker 1: enjoy the gastronomic attack that was Chef Boyardy? I, from
Speaker 1: time to time dappled in the culinary stylings of a
Speaker 1: Chef Boyardi, which is apparently how he says it. I
Speaker 1: had no idea I met the band, I apologize. There
Speaker 1: was a commercial where he was like chiff board and
Speaker 1: people stopped and they were like white. So did the
Speaker 1: actor make a mistake or we just all best saying
Speaker 1: it wrong the entire time? Well looks like when so
Speaker 1: Guy Fieri was on an episode of Great North and
Speaker 1: my character Honeybee was like talking about this book that
Speaker 1: because he comes to her in like a vision, right,
Speaker 1: And so I was just saying fiery because that's how
Speaker 1: I usually hear it. But I had to go back
Speaker 1: and re record because his last name is pronounced Fiertti.
Speaker 1: It's not fiery, and so I was like, and I
Speaker 1: respected it because I correct people on how to pronounce
Speaker 1: my name all the time. All you're saying your name wrong.
Speaker 1: I'm like, no, it is due to say it is Italian,
Speaker 1: not it's Spanish, not Italian. They go oh bro when
Speaker 1: that duels said when said they let your stuff started
Speaker 1: coming out. I like the ice creams are like, oh
Speaker 1: with a you, yes, bitch with a you. So yeah,
Speaker 1: there's like I understand, it's like in a culinary road,
Speaker 1: thing is getting pronounced differently. But I can say I
Speaker 1: do have moments when I want pasta, so if I
Speaker 1: so like, sometimes I order pasta if I don't want
Speaker 1: the itis inducing meal that is lasagna, because you're you're
Speaker 1: down for the count if you eat a zion and
Speaker 1: you're not doing nothing else for the rest of the day,
Speaker 1: the Zionist sit down, you know. With spaghetti, it's sometimes
Speaker 1: I'm like, okay, because like, especially ordering food in New York,
Speaker 1: like if I'm gonna order a twenty dollar dish of pasta,
Speaker 1: I can't bring myself to pay twentysothing bucks for spaghetti.
Speaker 1: For the same way that I can't order a case
Speaker 1: of Dia in a restaurant because I'm not giving you
Speaker 1: twenty bucks for a case of da Like, I can't
Speaker 1: do it. So like, I don't even get I don't
Speaker 1: care if it's a linguini, if it's a feduccini, rigat Tony, whatever,
Speaker 1: the ennis and anes and you know a lot of matopias, 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 recently
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 lit them 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 sky Yeah, so that
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, that the side and the water is
Speaker 1: gonna cook, it's gonna be more cooked, and the side
Speaker 1: it's 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 like if you're at
Speaker 1: home making, because you know, people love federcchini alfredo. And
Speaker 1: when I say people, you know what I'm talking about humans, Uh,
Speaker 1: a lot of them look like us. But when people
Speaker 1: fettucchini a freighter at home, do they break the noodles
Speaker 1: in a half? I don't think so. No, So you
Speaker 1: think people says you think it's just with spaghetti, but
Speaker 1: those fall quicker the feta cheane. 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: Lasagna comes as a certain consistency and then you gotta
Speaker 1: bake it from there. So you're saying that lasagn you're
Speaker 1: saying that lasagna only has one thickness, only has one
Speaker 1: speed that I I've seen. I can't but I'm not
Speaker 1: seeing some wild thick or wild thin lasagna. I can't
Speaker 1: say the thickness of lasagna. I think it's a certain
Speaker 1: consistent I've been in restaurants and I'm like, oh, this
Speaker 1: is not as thick as uh as the ones I've had,
Speaker 1: as like the ones in the store seemed to be
Speaker 1: thicker than the ones in a restaurant. But because like
Speaker 1: I think, a lasagna is like for pasta, is just
Speaker 1: diverse as a thick so you can always change the
Speaker 1: different times. But like, have you ever had baked spaghetti?
Speaker 1: Bake spaghetti like in a Catholic I remember the first
Speaker 1: time I had, I'm like, what is this for? I
Speaker 1: didn't enjoy it. Maybe I thought the same thing because
Speaker 1: I'm like, this is supposed to be moving. It's spaghetti. Yeah,
Speaker 1: because I remember when I saw it listed. I was
Speaker 1: at um someone's birthday I believe, and there was a
Speaker 1: prefixed menu for everyone there, and I think that bakes
Speaker 1: spaghett he 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 bakes spaghetti, I feel like
Speaker 1: you don't have the skills to make thasignia. This 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 design, because a funk with desigon. 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 Paolo 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 we'll 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 they know him for the olive. Okay, they out
Speaker 1: here doing lots with the olive and for concha and
Speaker 1: chibbada whatever the fucking eating and not as it he
Speaker 1: need this. But all I'm saying is that I feel
Speaker 1: like that we have to start going European cooking styles
Speaker 1: can't be the penultimate cooking style. This can't be the
Speaker 1: thing we emulate. Yeah, if it was, they wouldn't have left.
Speaker 1: You left the Chinese and colonized ship. But maybe Korea. Yeah,
Speaker 1: I mean I think that if you're it's yeah, it
Speaker 1: is a tough sell to say that we make the
Speaker 1: best foods of all time. When you left in search
Speaker 1: for flavor, the folks that was really out here searching
Speaker 1: for flavor, We're a British because they had nothing, nothing
Speaker 1: but the potato. The potato potato okay, and they had
Speaker 1: to leave. They had bread, that bread, that bread and meat.
Speaker 1: You you were in the UK, you tasted that food.
Speaker 1: I did, indeed, But I had some weird vegetable what
Speaker 1: was it, serilax, similax celia something, Yeah, And it was
Speaker 1: like there's like, oh, it's like a parsnip. And it
Speaker 1: was like it tasted like if somebody had mixed mashed
Speaker 1: potatoes with like celery juice. That sounds horrible. It was, though,
Speaker 1: and it was big. I was like, nigga, you oh,
Speaker 1: I don't have enough white ancestry to enjoy it. This
Speaker 1: is come on, bro, sure when you have your list? Ony, Yes,
Speaker 1: I'm curious. Do you have any bread crumbs at the top?
Speaker 1: Do you go for bread crumbs baked in with the cheese?
Speaker 1: If someone did it that way, then I will I'll
Speaker 1: have to take it. But I've never been. I don't know. No,
Speaker 1: I also don't, but I don't. I don't like break
Speaker 1: crumbs on top of mac and cheese either, So okay,
Speaker 1: so okay, I want to cheese. Stop. Don't sprinkle bread
Speaker 1: on the wet bread. Don't sprinckled dry dry bread on
Speaker 1: a 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 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 peace key heir. So his grandpa, who passed away
Speaker 1: recently at the ripe age of ninety four, they think
Speaker 1: they can never found his birth certificate. Um. Grandpa had
Speaker 1: certain things that he would and would not eat, and
Speaker 1: Grandpa specifically said, uh, just for an example, David's brother
Speaker 1: was on the phone with her grandpa and his grandpather,
Speaker 1: what's you doing? He's like, I'm making a smoothie, said,
Speaker 1: what's the smoothie. He's like, oh, it's got like yogurt
Speaker 1: and fruit and not that other stuff. And Grandpa goes Granddad,
Speaker 1: I was like, yeah, yeah, yeah, you can't just eat
Speaker 1: the fruit. And so now every time I make a smoothie,
Speaker 1: I'm just like, I just can't eat the fruit. Also,
Speaker 1: imagine being older than smoothies because you glossed over in
Speaker 1: the story when a smoothie was big Bay and his
Speaker 1: granddad said, what's that? But we all know that to learn,
Speaker 1: but smoothies were we all had to learn what smoothies
Speaker 1: where I'm saying that, Imagine being like, you know, we're
Speaker 1: all blessed if we get to live to that age
Speaker 1: where you live long enough that there are things that
Speaker 1: are new to you that seem old to other people,
Speaker 1: but you're living your life in a way where it
Speaker 1: just passed you by. Like like it's like how a
Speaker 1: lot of people when I was a kid, Yeah, like
Speaker 1: I learned, Yeah, because Smoothie King started to pop up,
Speaker 1: we all went then is this movie? Yeah, But I
Speaker 1: I think that there's gonna be stuff just like now
Speaker 1: you see more um but days in people's homes. But
Speaker 1: sometimes there are people who were like in their twenties
Speaker 1: before they found out what a day was. I was
Speaker 1: in my twenties before I used one. So I'm saying,
Speaker 1: imagine us getting to an age one day where there's
Speaker 1: a thing that's like, no, this is this is a
Speaker 1: like it's it's infused in the culture. How did you
Speaker 1: miss this? But you're old enough where you're like, not
Speaker 1: only was I not only was that not a thing
Speaker 1: when I was a kid, but I managed to live
Speaker 1: most of my life without coming into contact with one.
Speaker 1: It was like one of my niece asked me one day.
Speaker 1: She was like, because like my homegirl wouldn't give her
Speaker 1: a phone. To get her a cell phone, it had
Speaker 1: to be like eleven or twelve at the time, and
Speaker 1: she was like, do you have what kind of phone
Speaker 1: did you have when you're in my age? And I
Speaker 1: was like, Gina, we didn't have phones. And she's like, oh,
Speaker 1: you didn't have a phone. I was like, I mean
Speaker 1: like me and her grandma sitting there, and I was like, no,
Speaker 1: we didn't have No one had a phone because there
Speaker 1: were no She was like, what do you mean. I
Speaker 1: was like, my uncle had a car phone, and then
Speaker 1: no one else had a cell phone because there were
Speaker 1: no cell phones, like the fact that I remember when
Speaker 1: email started. I was saying to somebody the other day,
Speaker 1: I was like, remember when you wouldn't put your real
Speaker 1: name on the internet. Yeah, like everyone's first email address, right,
Speaker 1: unicorn sphinx, No one's real name. And then just a
Speaker 1: few years later, it's like, here's my credit card, here's scared,
Speaker 1: and we were just like, here's my fucking thumb print.
Speaker 1: And it's like flew out the window. But Grandpa said,
Speaker 1: Grandda said that spaghetti is kid food, And when I
Speaker 1: heard it, I was like, yes, I couldn't have a
Speaker 1: bigger no for the same way that cheese pizza it's
Speaker 1: kid food. I think that what's happening here is that
Speaker 1: there are things that you have maybe early or first
Speaker 1: when you're a kid, it doesn't make them kid food.
Speaker 1: I was eating Supreme pizzas when I was fucking nine
Speaker 1: years old. It might have been a little slice, but
Speaker 1: when my mama ordered a pizza, there was meat and
Speaker 1: vegetables on that bitch, and we was gonna eat that. Okay,
Speaker 1: we were putting scotch bonnet, hot sauce. Fucking square cut.
Speaker 1: I love a square cut pizza on square cut supreme
Speaker 1: pizza slices so as. But as a kid, I didn't
Speaker 1: like cheese pizza because I was like, where's the rest
Speaker 1: of 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 give you the fucking awful cheese pizza
Speaker 1: and then the corn. Because we've all run on for
Speaker 1: years it's God the juice. Right, So hello, boy's great.
Speaker 1: You know he's not the ambassador for like the South
Speaker 1: South Dakota Corn festivalism ship. That's hilarious. Look at God,
Speaker 1: look at God. Um. But yeah it's kids, so like
Speaker 1: that's something. What's SPAGHATI I'm like, this is kid this
Speaker 1: kid food. I think it makes maybe like the other
Speaker 1: reason I don't eat it because I have a sophisticated palette.
Speaker 1: So no, no, not whatsoever. No you naa palet. Come on,
Speaker 1: you come on, let's let's let's bring it down right now.
Speaker 1: Tell me something that's in lasagna that's just never in
Speaker 1: a bowl of spaghetti because you have you don't think
Speaker 1: that they can put a little ricotta at the time.
Speaker 1: When when you had spaghetti growing up, what did it
Speaker 1: come with? Marinader sauce meat a meat sauce which was
Speaker 1: either sauce out of a jar or a can. And
Speaker 1: then oh, y'all was at the house making sauce from
Speaker 1: scratch out of here, So you don't think you don't
Speaker 1: think we could make sauce from scratch. I'm not saying
Speaker 1: you weren't. I'm not saying you can't. I'm saying you didn't.
Speaker 1: You're telling me. You tell me, I'm telling you life.
Speaker 1: I lived that. I never you was at your mama's hatch.
Speaker 1: When you was at on mama's house, y'all was cracking
Speaker 1: over rag ragu pray go like everybody. He was opening
Speaker 1: that tall can or popping that jar and 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
Speaker 1: whatever that other one you mentioned one good. If it's
Speaker 1: the 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: You only just crushed your own tomatoes. Fine, you bought
Speaker 1: some tomatoes, crushed them, then put some salt as a regano,
Speaker 1: some basil, and you made it hot. Congratulations. So now okay,
Speaker 1: but this is the thing that you can't move the
Speaker 1: goalpost like this because first you were like you would
Speaker 1: never you did never, And know what, I'm like, hey,
Speaker 1: what if we did? You're like, well, whoop de do
Speaker 1: Like yeah, it's still That's what I'm saying. It's kid food.
Speaker 1: It's simple ship, it's not. It's not kid food by
Speaker 1: that logical Lasagnia's kid food, absolutely not. There's so much
Speaker 1: work that goes until there's layering. There's measurements. You got measurement,
Speaker 1: What do you measure it? What do you measure the
Speaker 1: about to beat 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 sunk 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
Speaker 1: cheese Okay, then you got your sauce, and then you
Speaker 1: about your meat. If your calculations ain't correct, she's gonna
Speaker 1: be too dry. It's gonna be too wet. You're gonna
Speaker 1: have too much meat or too much cheese, gonna left.
Speaker 1: We're out here for consistency. Okay. We are building, we
Speaker 1: are growing together, coming together as a community. Okay, to
Speaker 1: make the argument on all right, the simple fact that
Speaker 1: you're half a measurement away from making bad lasaya at
Speaker 1: all times is why spaghetti superior. Almost all lasadia is
Speaker 1: just on a teetering. It's walking out a tight rope
Speaker 1: in that oven, of course, because just like anything that
Speaker 1: has made wet and has too dry, think about the
Speaker 1: time that you've had dressing and somebody to not leave
Speaker 1: their dressing in the oven long enough, or the bigger
Speaker 1: sin leaving your dressing in the oven too long. So,
Speaker 1: just for those that don't know that, we're a bit
Speaker 1: confused in that moment, by dressing, we do mean Thanksgiving dish,
Speaker 1: you know, stuffing some call it, but dressing, yes, at
Speaker 1: stuffing and dresses not the same. I know it's not
Speaker 1: the same, but like it puts the picture in the
Speaker 1: mind for the people who yes, and that's the that's
Speaker 1: the that's the Caucasian equivalent. Again, it's just something thank
Speaker 1: you because again like the Daniel Fast and not explaining
Speaker 1: looking up, since the life I lived as is the
Speaker 1: god I chose. So that's what I'm saying. There's a
Speaker 1: difficulty level to lisign it. Then if throughout the podcast,
Speaker 1: I just kept stopping to be like, just so you know,
Speaker 1: so even that's not the life I live, that's not
Speaker 1: the guy like, oh, just so you know when she
Speaker 1: says the life she lives, m just have a full commentary,
Speaker 1: full commentary. I can tell you something that my mom
Speaker 1: used to make that I actually was craving the other day,
Speaker 1: and I didn't make it because it got late and
Speaker 1: I was tired, um, because I've been working all fucking day.
Speaker 1: I think she made this one day because she thought
Speaker 1: we had spaghetti sauce and we didn't, or was something
Speaker 1: that my grandma used to make for her when she
Speaker 1: was a kid. So you cook up a pot of spaghetti, right,
Speaker 1: and then you cook up some ground beef and then
Speaker 1: you just take some butter, a bunch of pepper, may
Speaker 1: be a little bit of milk, throw make a little
Speaker 1: sauce out of that. It's probably a whole stick of butter,
Speaker 1: because it was like a whole big old box, a
Speaker 1: lot onion and a pound of ground beef and you
Speaker 1: put the spaghetti in that and that butter, sauce, little
Speaker 1: garlic powder, little reg 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 it's a turn
Speaker 1: look it up and then just ground beef, butter and
Speaker 1: spaghet 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
Speaker 1: butter 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 about,
Speaker 1: because there's the other night I really did want it,
Speaker 1: and I just was like, fucking I just ordered something
Speaker 1: because it was by the time I looked up, I
Speaker 1: was like, it's eleven o'clock. I'm not cooking pasta and
Speaker 1: ground beve at eleven o'clock at night. The look. I
Speaker 1: think that anything that goes into a lasagna can go
Speaker 1: into a delicious bowl of spaghetti. Have you anything that
Speaker 1: goes alsign shop? 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 given 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
Speaker 1: say provide Potterty? Oh? Yeah, the Piot. So here's I
Speaker 1: guess it's always It's always given me. Listen, we're gonna
Speaker 1: we're gonna make it okay, all right, so you know
Speaker 1: what I mean? Because like you, and and the day
Speaker 1: that I realized it was like I think I saw
Speaker 1: I was watching Matao Lane cook, but he's gonna murder me.
Speaker 1: But he was like, yeah, you're making this, he was.
Speaker 1: I think it's like the Kachu a Peppe or some ship,
Speaker 1: and so it's like, yeah, you always reserve a couple
Speaker 1: of the pasta water to do this, And I was like,
Speaker 1: mm hmm, reduce, reuse, poverty. Okay, look it just struck
Speaker 1: me as a very poor person. Move like, I get it.
Speaker 1: Or it's like you need to start from the water
Speaker 1: to thicken the sauce. I also understand how corn. I
Speaker 1: understand how starch works. Because you're making a grave, you
Speaker 1: either use corn, starch or flour to thicken it. I
Speaker 1: get it right, because when you think about it, marin Aro,
Speaker 1: sauce is cotta is gravy? Before you continue to say
Speaker 1: untenable things? Is it the same family? The idea of
Speaker 1: red gravy I cannot stand for right now, you've never
Speaker 1: heard gravy? No, I have not. I think I've maybe
Speaker 1: only had it one time. I honestly, my favorite gravy
Speaker 1: is biscuit gravy. So if you really want to know
Speaker 1: what's happened, like white gravy, oh, get in my mouth?
Speaker 1: I yeah, it's not for me. You don't like biscuit gravy?
Speaker 1: All right, how do I end this? So we're gonna
Speaker 1: kick this to you the listener. You know, we are
Speaker 1: going to send this over to you. What do you
Speaker 1: think do you appreciate the versatility of spaghetti or do
Speaker 1: you like the high steaks? Well now, no, no, no
Speaker 1: before we no no no no no, what but s ghetti?
Speaker 1: So you're only talking about the specific noodle of spaghetti.
Speaker 1: You're not including are you doing are you doing another
Speaker 1: tomato soup thing? You're including fettuccini and linguini. I don't
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 lamane 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
Speaker 1: oil on it, right yeah, yeah, yeah, Okay, So if
Speaker 1: you're making lasagna, you can do a marinaria, you can
Speaker 1: do 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 put
Speaker 1: like when you're making a regular dish of spaghetti not
Speaker 1: using ricotta. You know, you're not learing things that you can.
Speaker 1: But like regular spaghetti is like all right, I cooked
Speaker 1: some 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 momly like we get
Speaker 1: the vegimin, then you that chicken, you know, because the
Speaker 1: vegimin was like a white woman with like spinach and
Speaker 1: like carrots and stuff like that. So I'm what I'm
Speaker 1: saying is it's like lasagna is also versatile because you
Speaker 1: can 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 spaghetti versus design it. 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 right. Spaghetti is weird
Speaker 1: if anybody does that, If anybody, if anybody's out here thinking, wow,
Speaker 1: that was a great idea that duels had just had,
Speaker 1: I rebuke you, and I hope that the demon is
Speaker 1: cast out of you. That would even have you think
Speaker 1: you need to choose between spaghetti or lasaya. Don't try
Speaker 1: to mix this up and make some weird, twisted abomination.
Speaker 1: There's there's something to be said for how because this
Speaker 1: is one thing that I will concede to you. Okay,
Speaker 1: this is a thing where I'll be honest so that
Speaker 1: people don't act like I'm being crazy out here and
Speaker 1: unreasonable Okay, when lasagna is done right, it's incredible and cravely.
Speaker 1: Like the green lasagna that I had to stand last night,
Speaker 1: I might go and have it to night. But to
Speaker 1: get there, there is there is some there's some danger,
Speaker 1: there is some way that it could get messed up
Speaker 1: along the way that's not fixable, you know. And now
Speaker 1: you have a whole dish, a whole casserole type dish
Speaker 1: of something that you don't want to eat that just
Speaker 1: depresses you when you look at in the fridge, and
Speaker 1: I just think that it's more worth it. Two, Maybe
Speaker 1: potentially go on this safer route with a spaghetti and
Speaker 1: some meat and some some sauce. That's harder to mess
Speaker 1: up because I think that the consistency you were talking
Speaker 1: 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 you,
Speaker 1: if you want to make it that bland, I 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. See,
Speaker 1: I can't stand something really, So in all the all
Speaker 1: the years that you've been having Lasagnian spaghetti, you don't
Speaker 1: like pasta like that, But you're saying that your spaghetti
Speaker 1: has been more often messed up than the lasagna. I'll
Speaker 1: say I haven't had there's been. I think for me,
Speaker 1: the times where I felt like lasagna was messed up
Speaker 1: was either there was too much cheese, because sometimes it's
Speaker 1: like mozzarella, it gets to the point where it's like,
Speaker 1: oh this is just gross, right, okay, Um, it's either
Speaker 1: been too much cheese or it's just been dry. And
Speaker 1: then spaghetti, it's the noodles are wrong, the sauce isn't flavorful,
Speaker 1: 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. It's like it's like buying a bologne.
Speaker 1: He's sandwich. You're in my brain and no, And look,
Speaker 1: I'm not gonna fight you on that because I've I
Speaker 1: get spaghetti sometimes when i'm out, but that's if it's
Speaker 1: like apostable amouna, or if it's something that I know
Speaker 1: I'm not gonna do myself. So you're gonna have a
Speaker 1: dish that has a spaghetti as the noodle. It's not
Speaker 1: the regular spaghetti and meatballs. Also, what I want to
Speaker 1: say earlier was I think the meatball shot. I think
Speaker 1: sometimes where meatballs are too big, so you just hate
Speaker 1: good You just you just hate the fact that they
Speaker 1: gave you these extra big balls of delicious meat. And
Speaker 1: now you're gonna sit back here and tell me there
Speaker 1: should be an option. Also, when they would come to
Speaker 1: the show, anytime they brought the pork ones, they were
Speaker 1: always underdone. Every time, really every every time. I know
Speaker 1: that this is going to be contentious because people hold
Speaker 1: pasta such a high regard. You can be mad at me.
Speaker 1: I promise you, I don't give any kind of a fuck.
Speaker 1: You ain't got to message me, you ain't got to
Speaker 1: post on nothing, I promise you I don't give a
Speaker 1: good goddamn about how you feel about this fucking spaghetti
Speaker 1: lasagna because I don't want to get a ship to
Speaker 1: start with. So don't spend your time trying to message me.
Speaker 1: Don't say it was wrong, Okay, but I promise you
Speaker 1: I don't care. Now with the vanilla, I wanted to
Speaker 1: know how you felt about vanilla because I feel like
Speaker 1: the thing that I could never really fully get 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 lasia. Is this a spaghetti?
Speaker 1: Is that? Just remember that spaghetti. It's just lasagna cut
Speaker 1: up in strips. 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 what that's that's what The
Speaker 1: point that I made it later, all this posta ship
Speaker 1: is the we have to acknowledge that all of it's pasta.
Speaker 1: It's all the fucking same. We have to not yes,
Speaker 1: is the is the you're not yes, because I said
Speaker 1: because remember I said earlier that I thought that all
Speaker 1: pastables poor people food anyway, and it moves like poor
Speaker 1: people food sausages. I didn't disagree with you because when
Speaker 1: you were talking about the different thicknesses and consistencies and
Speaker 1: stuff 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 went into it. I appreciate it with spaghetti any
Speaker 1: any google can fucking make spaghetti if you can make
Speaker 1: water hot and open a jar, fucking todd dog. Okay,
Speaker 1: that's overarching message is I don't really like pasta. I
Speaker 1: think I gotta sip of some hatade there. But yeah,
Speaker 1: if I had, 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, just like it's like
Speaker 1: I'm not a funk. 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 postile 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 beer
Speaker 1: are the father of the son and the Holy Ghost
Speaker 1: a 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 it didn't show is whatever?
Speaker 1: Doors on? Then then at after my show, is La
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 v D. Okay, the characters that would come
Speaker 1: in haven't explained that ship to her parents. All of that.
Speaker 1: The Hideout. She got o September thirty, come through, spin
Speaker 1: your coins and there's a nice looking man in Chicago.
Speaker 1: So if you just come say hi to the kids.
Speaker 1: You know, I don't bring your baby MoMA. I missed you. Yeah,
Speaker 1: please check out Duel Say and check out Chile what
Speaker 1: both both shows are going to be phenomenal. And if
Speaker 1: you're looking to catch up with me, I believe this
Speaker 1: will be when the episode comes out. But I am
Speaker 1: gonna be in Phoenix um September fifteenth and sixteenth at
Speaker 1: CB Live, So get those tickets as well, and it'll
Speaker 1: it'll be it'll be hot, but it'll be fun. We're
Speaker 1: gonna have a great time though. Three shows Thursday it's
Speaker 1: gonna be at seven thirty and Friday is at seven
Speaker 1: and nine thirty. And that Phoenix Arizona bring Joshka for
Speaker 1: cold water. It's a motion because Phoenix. Thank you 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,