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Speaker 1: Hello, and welcome to Savor. I'm Annies and I'm Lauren

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Speaker 1: Vocalbam and today we're talking about chicken wings and we

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Speaker 1: are joined by our compatriot Ramsey. Hi, Ramsey, Hello, thank

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Speaker 1: you for having me. You're very thank you for being here. Yeah,

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Speaker 1: we've You've come up a couple of times on the show.

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Speaker 1: I think a lot of listeners will be familiar with

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Speaker 1: your name and you You and I. I even posted

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Speaker 1: on our Instagram account a while back because I was

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Speaker 1: trying to figure out how many wings we ate at

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Speaker 1: this we festival that we attended together, so so people

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Speaker 1: people might know. Yeah, for the record, I think you

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Speaker 1: actually ate more than I did um at that festival,

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Speaker 1: and we did, we did, yeah, and we did close

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Speaker 1: it down though, we closed it down. And that that um,

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Speaker 1: those people from the Atlanta Braves they were leaving and

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Speaker 1: they had those hats that you had to like win

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Speaker 1: and you just went up and said, yo, give me

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Speaker 1: a hat. We we went home with a lot of

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Speaker 1: Braves hats and us some foam hands as well. I

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Speaker 1: I checked and I ate twenty eight wings wings, yes,

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Speaker 1: and I never found the ice cream. And like I

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Speaker 1: said in the post, that was the great tragedy of

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Speaker 1: the whole event. You there was ice cream at the

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Speaker 1: Chicken Wing Festival. Was it like blue cheese flavored? You know,

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Speaker 1: I'll never know, Oh man, see tragedy, tragedy. Um. But yes,

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Speaker 1: it is about time for the big game. You know

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Speaker 1: what I'm talking about. Yeah, as as we as we

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Speaker 1: record this, it's coming up the house stuff works game night.

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Speaker 1: Actually you know I'm both joking, but that's also we

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Speaker 1: are a big wing office here. A lot of people

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Speaker 1: really love their chicken wings. Atlanta is a really big

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Speaker 1: wing town. Yes, we're gonna yeah, we're gonna talk about that. Um.

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Speaker 1: And like I mentioned in our our Ranch episode with

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Speaker 1: Ben Bowling, we the first food stuff video we did

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Speaker 1: was on chicken wings, and it was for this big game.

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Speaker 1: That is of the football variety. We can say it.

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Speaker 1: We can say the words super Bowl. I know they

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Speaker 1: knock on the door football jail. Well it's here in Atlanta,

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Speaker 1: so this year, that's right, So they can come find

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Speaker 1: us if they want. Don't give them any ideas. I So, okay,

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Speaker 1: you guys are pretty into chicken wings. I will say

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Speaker 1: I am into them now, but they're not my favorite

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Speaker 1: food by far. Like I would rather eat most other

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Speaker 1: foods before I would eat a chicken wing. And this

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Speaker 1: stems back to the seventh grade. In science lab, I

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Speaker 1: had to dissect a chicken wing and I was so

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Speaker 1: upset about it. Not because I was like it was

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Speaker 1: just gross. It was just really gross and I didn't

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Speaker 1: like it, and I refused to eat chicken wings for

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Speaker 1: at least a decade afterwards. Wow, a lasting impact, really did.

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Speaker 1: It was so squidgy. I seriously don't like working with

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Speaker 1: raw meat. That doesn't sound healthy as I mean, like

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Speaker 1: a health hazard as well if you're dissecting. Yeah, I

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Speaker 1: think it's less of a health hazard than a frog.

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Speaker 1: I've never heard of anybody dissecting a chicken wing. It's

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Speaker 1: apparently popular. When I was looking. When I was googling

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Speaker 1: various things for this at the chicken wing dissection project

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Speaker 1: came up and like a lot of my results, mhm,

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Speaker 1: I did a frog and a cat and an owl. Pillet,

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Speaker 1: that's the one that made me vomit. He did a

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Speaker 1: baby pig. Oh really? Yeah. I took a zoology class

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Speaker 1: in high school and we did pretty much everything but

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Speaker 1: with no chicken wings. Um, jellyfish and a bunch of

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Speaker 1: other stuff. If you're going to like jellyfish and baby pigs,

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Speaker 1: you don't really need the chicken wing. Like you're you're

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Speaker 1: basically a more advanced god. Just the nerves running. Oh

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Speaker 1: I'm not happy about it anyway. I can't wait till

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Speaker 1: we talk about how delicious they are. And I did

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Speaker 1: want to include this quote at the top, A blue

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Speaker 1: collar dish for a blue car town. And we will

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Speaker 1: talk about what down that is. Even though you probably

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Speaker 1: most definitely hit a little bit. Let's let's build some

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Speaker 1: suspense here. Yeah, and talking about suspense our question. Chicken wings?

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Speaker 1: What are they? Well up, They're the wings of chickens.

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Speaker 1: There you go. You had it hair first, folks, Uh, No,

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Speaker 1: one Americans say chicken wing. We usually have a very

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Speaker 1: specific dish in mind. It's a wing with the bony

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Speaker 1: tip removed and then split at the elbow joint into

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Speaker 1: a winget or flat the forewing, and a drummet or

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Speaker 1: drum the upper wing. The pieces are then deep fried

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Speaker 1: and coated in some kind of savory, sweet, spicy sauce,

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Speaker 1: the result being like a handheld snack sized food with

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Speaker 1: an optimally crispy, crunchy skin on the outside. And tender,

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Speaker 1: fatty meat on the inside. It can be served as

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Speaker 1: an appetizer, main dish, or side with a usually a

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Speaker 1: creamy dip, blue cheese or ranch, often with raw celery

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Speaker 1: and carrot sticks alongside. And those sauces that you can

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Speaker 1: serve a chicken wing with our legion. I think the

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Speaker 1: most common are probably a buffalo being butter and hot

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Speaker 1: sauce hot sauce here meaning a thin sauce made with

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Speaker 1: vinegar and period hot peppers, and then barbecue sauce lemon

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Speaker 1: pepper and tarayak rubs can also be applied instead of

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Speaker 1: a sauce, like Jork style for example. And trends come

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Speaker 1: and go right now, I think with the rise of

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Speaker 1: Korean cuisine in the United States, Korean style barbecue sauces

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Speaker 1: are just everything in quotation marks. Yet no those are

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Speaker 1: rising in popularity. I've seen those at a lot of

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Speaker 1: menus I have, and this is related, So go with

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Speaker 1: me on this trip. I have a plethora of Katie's

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Speaker 1: in my life. I have a lot of friends named Katie,

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Speaker 1: and like not only friends, but like best friends, and

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Speaker 1: all of them don't like spicy food, like not even

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Speaker 1: I remember for one of them. We would go to

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Speaker 1: Daxbies after school sometimes and my mom would she would

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Speaker 1: we would have to get whimpy sauce because my friend

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Speaker 1: couldn't have anything above whimpy. And every time I hang

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Speaker 1: out with their two katies in particular, I'm thinking of

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Speaker 1: they're the ones that want buffalo wings. But a lot

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Speaker 1: of restaurants in Atlanta have a very fun naming system. Yes,

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Speaker 1: and so it's buffalo uh wild buffalo wacky buffalo fun style,

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Speaker 1: Like there's no way of knowing which one is the

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Speaker 1: spicy one. There's no system like with Zaxby's. I can

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Speaker 1: tell um. So we usually like fail every time, and

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Speaker 1: I just end up eating the chicken wings and we

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Speaker 1: have to order something else too. So I would love

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Speaker 1: a like, you know, dot like the chili peppers something,

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Speaker 1: because I'm just like shooting the dark and missing. You

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Speaker 1: could ask the server. That would require speaking to some

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Speaker 1: actual telephone. Oh man, all right, well, I understand, thank you,

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Speaker 1: and I almost believe that you're not doing it on

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Speaker 1: purpose so that you can just eat a lot of

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Speaker 1: chicken wings by yourself. Thank you Lord. Well, regardless, recipes

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Speaker 1: for creating said wings differ. Some folks, like a little

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Speaker 1: bit of breading flour or corn starch. You can bake

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Speaker 1: them or grill them instead of frying. My favorite wings

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Speaker 1: are smoked before being fried. The double fries considered scientifically

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Speaker 1: superior by some More on that later on. Uh And

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Speaker 1: lots of restaurants do use pre processed wings, like they've

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Speaker 1: already been seasoned and battered and par fried at a

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Speaker 1: plant and then a quick frozen and chipped out to

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Speaker 1: restaurants that just kind of refry them real quick. Nutrition wise,

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Speaker 1: it's fried chicken. Yeah. My favorite recipes um that I'm

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Speaker 1: in is a healthy one and I know it's three

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Speaker 1: hundred calories for ten wings. That's not bad. That's what

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Speaker 1: I usually make for the Super Bowl because, as I

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Speaker 1: said in the Ranch episode, I don't watch it, but

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Speaker 1: I make all the food associated with it and have

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Speaker 1: a great time. Yeah. I mean they're they're high in protein,

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Speaker 1: Like that's not gonna be a little bit if that's

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Speaker 1: not gonna kill you. Yeah, yeah, I mean it's it

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Speaker 1: varies wildly and widely depending on and yeah, like the

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Speaker 1: sauce can have a lot of sugar in it. It's

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Speaker 1: it's yeah, my legit will vary. M H. Typically what

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Speaker 1: I'll do is I do like a dry brine and

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Speaker 1: let them sit for a day or so and then

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Speaker 1: put them in the oven at a high heat and

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Speaker 1: just cook them off that way and then makes like

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Speaker 1: a little sauce like buffalo sauce or depending on taryaki style.

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Speaker 1: And um, I grew up in Southeast Asia, so I

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Speaker 1: have a lot of Asian influences and my sauces and

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Speaker 1: all that stuff that I like to use, and so

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Speaker 1: I'll do that a lot, or you know, whatever I

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Speaker 1: have in the kitchen that can whip up pretty easily.

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Speaker 1: You know, we we didn't say why we asked you

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Speaker 1: to come on this episode. No, I'm still curious why

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Speaker 1: because you requested it over a year ago. We have

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Speaker 1: on our idea sheet chicken wings, Ramsey, and you're just

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Speaker 1: you're a big connoisseur. So I do like the wing.

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Speaker 1: And you have had my wings before at game night

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Speaker 1: when I had people over from work on my house.

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Speaker 1: That's right, they were I don't think I had any

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Speaker 1: of those wings because when I came back from the

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Speaker 1: kitchen they were gone. It wasn't which is a good

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Speaker 1: sign that something good was presented. Yes, absolutely, yes, And

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Speaker 1: I promised it wasn't just me. So if we talk

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Speaker 1: about some chicken wing numbers every years, here's what we

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Speaker 1: hear about an impending wing shortage around the time of

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Speaker 1: the Super Bowl. Apparently this is less a shortage and

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Speaker 1: more of a price increase due to supply and demand.

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Speaker 1: And estimated one point three billion wings are consumed over

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Speaker 1: Super Bowl weekend in the United States and that number

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Speaker 1: is growing year over year by like ten to forty

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Speaker 1: million wings. Yeah, um, and y'all that's just over one weekend.

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Speaker 1: One meat industry agency estimated that Americans eat twenty eight

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Speaker 1: billion wing segments like drums and flats every year. It's

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Speaker 1: a lot of chickens. Yeah yeah, Hooters, Hooters. I read

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Speaker 1: that and it was like, wait a minute, no, this

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Speaker 1: is in our notes. Hooters cells thirty million pounds a year.

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Speaker 1: There was a chicken wing heist what in our home

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Speaker 1: state of Georgia a couple of years ago before the

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Speaker 1: Super Bowl, and the stolen goods were worth sixty five

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Speaker 1: thousand dollars. I love, I love a food heist. Food heist.

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Speaker 1: That needs to be a movie. Spielberg. If you're listening,

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Speaker 1: there you go, that's your next one. Sponsored by Hooters.

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Speaker 1: Oh yeah, I mean it's already there. Oh yeah. Um.

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Speaker 1: Chicken wings are a pretty frequent competitive eating food. The

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Speaker 1: current Wing Bowl record, which is a yearly competition in

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Speaker 1: Philly consisting of two rounds of fourteen minutes each um,

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Speaker 1: is five hundred and one wings in those twenty eight minutes.

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Speaker 1: That puts my twenty eight in perspective. Yeah, this was

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Speaker 1: accomplished in by one Molly uh Shooliar Skylar. According to

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Speaker 1: the Hamilton sound check, that would be Skylar because that's

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Speaker 1: how they spell the Skylar last name, the Skylar's sisters.

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Speaker 1: It's a whole song. I believe you entirely. Thank you.

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Speaker 1: There's a lot of belief coming your I like it.

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Speaker 1: I really appreciate it. Meanwhile, the Guinness World Record for

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Speaker 1: largest chicken wing eating competition overall is from when Amazon

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Speaker 1: Web Services included two hundred and fourteen participants. Amazon Web

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Speaker 1: Services Jeff Bezos uh making the chicken wing wing competitions happen.

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Speaker 1: Who knew, not me? Not strictly related to eating. The

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Speaker 1: Guinness record for the most items taken out of hot

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Speaker 1: oil with bare hands in one minute went to Contree

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Speaker 1: chun In. They pulled twelve chicken wings out of a fryer,

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Speaker 1: but their bare hands. Yeah, why would you do that?

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Speaker 1: I to get the record clearly it was for an

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Speaker 1: Italian game show. Uh, I'm not sure. Other than that, Like, psychologically,

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Speaker 1: I can't answer that question. The story is getting more

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Speaker 1: and more fun. Um. If we look away from the

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Speaker 1: wing and at the flavor of buffalo, you can get

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Speaker 1: buffalo flavored almost anything. Oh yeah, um, and you can

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Speaker 1: get every flavor of buffalo wing. It sounds like it

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Speaker 1: should be some kind of like physics property. But I

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Speaker 1: mean hot sauce is delicious and butter is also delicious

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Speaker 1: when you combine them. A thing that I have a

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Speaker 1: really hard time not ordering when I see it on

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Speaker 1: a restaurant menu is um, buffalo grilled chicken sandwiches. Yeah,

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Speaker 1: if that's on there, in Bass guaranteed to order it.

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Speaker 1: There was a good portion of when I say good portion,

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Speaker 1: probably about like three to four years, where I would

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Speaker 1: if I could get something buffalo style, I would totally

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Speaker 1: do that. That's it. And this was when I became

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Speaker 1: I guess more food conscious, like where my food is

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Speaker 1: coming from and were source and all that. I was like, hey,

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Speaker 1: can I just get that grilled, but get buffalo sauce

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Speaker 1: tossed on it. Yeah, Like I was just like, you know,

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Speaker 1: I kind of healthy but not really. Yeah, I think spicy.

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Speaker 1: I think I told this story once on this show,

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Speaker 1: but um, in case I didn't. There's an establishment that's

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Speaker 1: well known in Atlantic called the Vortex, and it's a

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Speaker 1: burger place, and I went on a first date there

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Speaker 1: and I've made two major mistakes. One, I was wearing

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Speaker 1: a white shirt no matter what you get at the Vortex. Yeah,

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Speaker 1: for me, wearing a white shirt general, that's not a

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Speaker 1: part of lifestyle. And then the second mistake I made

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Speaker 1: was order the triple bypass that comes with a cigarette.

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Speaker 1: I know I did not make that mistake making me

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Speaker 1: feel better about myself though I ordered the buffalo sauceburger

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Speaker 1: and I mean within a second, just drivel down all

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Speaker 1: the white shirt. Yeah. We never had a second date,

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Speaker 1: but I don't think that's why it might have played

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Speaker 1: into it. I probably would have ordered the same thing.

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Speaker 1: Here's one speaking of ordering. Um, okay, do you guys

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Speaker 1: have an opinion about drums versus flats? And which is better? Oh?

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Speaker 1: I do? What what's yours? Because there's a big bait

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Speaker 1: about this, Yes there is. I like drums. I do too,

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Speaker 1: but I feel like most people like flats. I like

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Speaker 1: drums as well. Three man, that's crazy, producer Andrew Yeah.

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Speaker 1: Four heck y'all. This is rare because most people prefer flats.

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Speaker 1: Both sides claim that their preferred wing piece has the

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Speaker 1: best ratio of skin to meat, too fat to sauce,

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Speaker 1: and that it is also easier to eat than the

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Speaker 1: other type. Oh and that second one is subjective, clearly. Um.

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Speaker 1: But like, for the record, there is more meat on

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Speaker 1: a drum and more like skin fat sauce on a flat. Well,

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Speaker 1: I like I like the drums mainly because I feel

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Speaker 1: like I don't have to work as much as I

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Speaker 1: do with the flats because of the parts of the

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Speaker 1: bones that are associated with that. Um. Now, like the

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Speaker 1: solution would obviously be just eat boneless chicken wings, which

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Speaker 1: I actually like the experience of eating chicken wings. Like

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Speaker 1: it's like it's like that finger food that you can

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Speaker 1: go to that you know what you're gonna get, Like

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Speaker 1: you have some sort of beverage with you, and you're

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Speaker 1: got your sauce, and you got your dipping sauce, and

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Speaker 1: then you got your your vegetables that go along with

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Speaker 1: But so I like the experience. But if I were

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Speaker 1: to be able to order just drums, I would definitely

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Speaker 1: go that we're out, because I think it's a little

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Speaker 1: bit easier. Yeah, you're not really getting into the bone. Yeah,

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Speaker 1: you're not digging at it with your haus just as

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Speaker 1: much as yeah, I feel like a trash panda whenever

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Speaker 1: I eat wings in general. But more so I eat

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Speaker 1: in general I feel But I will say I have

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Speaker 1: had wings that were like not at a at a

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Speaker 1: restaurant for you know, twenty wings for ten bucks, but

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Speaker 1: like um from a well known farm in Georgia, and

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Speaker 1: they had a lot more meat on them. And I

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Speaker 1: enjoyed that experience a lot more because it was less

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Speaker 1: like I'm already at the bone barely biting anything off.

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Speaker 1: It was like, this is a lot of meat and

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Speaker 1: also um. One of our coworkers, Paul, he won't eat

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Speaker 1: chicken wings because he doesn't like the experience of like

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Speaker 1: having to work. Yeah. I have a good friend Stephanie

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Speaker 1: who has that same experience. She's she's like, I will

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Speaker 1: not eat because it just says I want to touch

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Speaker 1: that bone. Oh yeah, Oh no, I like feeling like

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Speaker 1: a trash panda. I'm a fan. I actually got made

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Speaker 1: fun of an middle school because my mom used to

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Speaker 1: send fried chicken like a one drumstick with me to

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Speaker 1: school for lunch and I would get all of the

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Speaker 1: meat off and people would look at me as if

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Speaker 1: I was some sort of monster. I don't waste anything, okay,

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Speaker 1: And sales of chicken wings have been more than fair.

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Speaker 1: They have gone upwards of billions of dollars. A year

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Speaker 1: in the number of chicken wing franchises came out to

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Speaker 1: over fifteen hundred, and that number has grown by an

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Speaker 1: annual eleven percent over the past decade, and other franchises,

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Speaker 1: just just so you can compare, the growth is around

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Speaker 1: three percent. The same year, the top thirteen wing franchises

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Speaker 1: made four point one billion dollars, and if you look

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Speaker 1: specifically at Buffalo Wild Wings, which I have never been to,

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Speaker 1: um they made one point three billion dollars and their

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Speaker 1: sales have gone up by nine hundred thirty six percent

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Speaker 1: over the last ten years. In the US, wings are

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Speaker 1: now the most expensive part of the chicken, but for

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Speaker 1: most of history that has not been the case. It's

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Speaker 1: apparently a really volatile market when when they're cheap, restaurants

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Speaker 1: offer such like lost Leader deals on them that it

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Speaker 1: inflates demand and the cost balloons. Apparently, when when McDonald's

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Speaker 1: rolled out one of their wing deals in it disrupted

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Speaker 1: the entire industry, it was chicken wing chaos, not chicken

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Speaker 1: wing chaos. Nonetheless. Yeah, wings are fairly inexpensive food, except

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Speaker 1: when they're not. Of course. Back in honor of Super

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Speaker 1: Bowl forty nine, a Manhattan restaurant called Old Homestead Steakhouse

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Speaker 1: served a dozen wings for four thousand, nine hundred dollars

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Speaker 1: oh um. Each order came with four flavors uh covered

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Speaker 1: in for gras or smothered in cream infused with a

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Speaker 1: Louis The eighth cognac or coated with caviar. The fourth

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Speaker 1: flavor was Kobe filet mignon on the bone marinated in

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Speaker 1: sake that costs like a thousand bucks a bottle. Oh

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Speaker 1: my goodness, this is a life we will never know. Yeah,

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Speaker 1: stunt for yourself, you're on the right, myself to your

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Speaker 1: shooting star. I mean, on a personal note, that does

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Speaker 1: not sound a good way to eat a chicken wing

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Speaker 1: to me. So it just sounds like over indulgence, Like

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Speaker 1: what can I dip this wing in to make it

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Speaker 1: more expensive? Yeah, at least those like powdered gold coated

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Speaker 1: wings that we talked about in our Edible Gold episode.

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Speaker 1: At least those like like it's not going to impact

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Speaker 1: the flavor too much and like you get a fun

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Speaker 1: Instagram photo. I don't know. These looked gross, Like they

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Speaker 1: looked so gross that I almost said to all of

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Speaker 1: the people sitting around me here in our office, like, oh, Scott,

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Speaker 1: check out this gross thing. But then they looked so

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Speaker 1: gross that I felt bad doing it. WHOA, that's saying

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Speaker 1: something that is Yeah, but chicken wings are one of

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00:19:52,760 --> 00:19:56,199
Speaker 1: those really interesting foods that come from this kind of

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Speaker 1: like low brow conception that do get kind of celebrated

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00:20:01,640 --> 00:20:06,280
Speaker 1: in a highbrow cuisine. Yeah. And you, you Ramsey sent

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Speaker 1: along an essay that you found and it came out

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Speaker 1: pretty recently, didn't it. Yeah, it came out came out

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Speaker 1: this week. Um. Actually, our our co worker Pam sent

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Speaker 1: it over to me. She knew I was coming on

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Speaker 1: here because I was nervous about being on the show

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Speaker 1: and I am. You know, she sent it over to

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Speaker 1: me and I was taking a look at it and

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Speaker 1: basically it was written by Erica Hawkins for Munchie's on

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Speaker 1: Vice called Chicken wings Are My Culture. And it was

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Speaker 1: really interesting because you know, it's not really necessarily something

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Speaker 1: I really ever thought about too much, but it talks

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Speaker 1: about how wing culture as mixed in with like black

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Speaker 1: stereotypes and all that, and it talks about a little

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Speaker 1: bit about the low and high end culture of wings,

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Speaker 1: which I, you know, outside the article have personal opinions

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Speaker 1: because I feel that is definitely wings or for the people,

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Speaker 1: and you know, some restaurants have definitely increased the value

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Speaker 1: of the wing um as high ticket items or you

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Speaker 1: can't go and spend you know, five to ten bucks

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00:21:07,080 --> 00:21:11,120
Speaker 1: on a plate of wings. You know, it's it's like, oh,

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Speaker 1: here's three wings for fifteen dollars. I'm like, wow, that's

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Speaker 1: pretty expensive. But I digress. Anyway, in the article, she

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Speaker 1: definitely brought up like the culture and how's associated with

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Speaker 1: with black stereotypes and it being a like a cheap

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Speaker 1: food source. And she quoted um Claire Schmidt, who was

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Speaker 1: a presfessor at the University of Maryland who does studies

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Speaker 1: on race and folklore, and she said, like chickens were

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Speaker 1: always been a part of Southern diets, and they had

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Speaker 1: a particular utility with slaves, and they were cheap food

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Speaker 1: source and they were um easy to feed and a

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Speaker 1: good source of meat. And as it being a food

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Speaker 1: that you eat with your hands, it was also therefore

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Speaker 1: always considered dirty and table manners are a way of

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Speaker 1: kind of determining who is worthy of respect or not. Yeah,

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Speaker 1: we kind of talked a little bit about that in

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Speaker 1: our Fried Chicken episode. Yeah, like the trajectory of chicken

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Speaker 1: um from being a food considered not good enough for

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Speaker 1: upper class people to eat, to this thing that like

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00:22:13,520 --> 00:22:17,679
Speaker 1: in a reverse way, like held up as as a

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Speaker 1: champion of the people by these very upper class humans.

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Speaker 1: Well that's the thing in this article. And I am

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Speaker 1: someone who is very um out of the loop. I

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Speaker 1: will admit it of celebrity culture, but um, it came

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Speaker 1: with examples of I would say, celebrities who are generally

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Speaker 1: out of touch, or if not out of touch, then

385
00:22:39,920 --> 00:22:43,080
Speaker 1: they just live a different lifestyle than most of us

386
00:22:43,760 --> 00:22:51,440
Speaker 1: eating chicken wings. It's a way to say like, hey, yeah, um,

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00:22:51,480 --> 00:22:58,800
Speaker 1: it's just and interesting phenomena. Well, yeah, she definitely brought it.

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Speaker 1: I think she said like celebrity. These are normalized by

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Speaker 1: eating chicken wings and stuff. And you know, you can

390
00:23:03,680 --> 00:23:06,479
Speaker 1: take that either way you want, whether it's you know,

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00:23:06,720 --> 00:23:11,280
Speaker 1: cultural appropriation or or what. But I mean it's you know, definitely,

392
00:23:11,440 --> 00:23:13,520
Speaker 1: I'm out. I'm right there. I'm the same loop as you.

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Speaker 1: I was like, wow, I didn't know this was a thing,

394
00:23:16,640 --> 00:23:19,960
Speaker 1: especially when people are dipping them in gold and sprinkle

395
00:23:20,040 --> 00:23:23,280
Speaker 1: them in with k gold dust and then eating them

396
00:23:23,640 --> 00:23:26,879
Speaker 1: like it's you know whatever. You know, it's definitely definitely

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00:23:26,880 --> 00:23:32,480
Speaker 1: the food for our thoughts. Well, it is a trend

398
00:23:32,480 --> 00:23:35,520
Speaker 1: that I would say we're seeing in a lot of places.

399
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Speaker 1: It's just this going to a restaurant and ordering a

400
00:23:39,720 --> 00:23:42,320
Speaker 1: burger that says it has government cheese on it and yeah,

401
00:23:42,359 --> 00:23:45,600
Speaker 1: that's eighteen dollars. I think it's just happening in a

402
00:23:45,600 --> 00:23:49,520
Speaker 1: lot of places, but uh, this is a particular it

403
00:23:49,600 --> 00:23:53,240
Speaker 1: seems to be very popular right now, chicken wings. And

404
00:23:53,240 --> 00:24:02,120
Speaker 1: we even said at that wing fest, what's happening to chicken? Well,

405
00:24:02,280 --> 00:24:05,359
Speaker 1: I mean, I'm all about experimentation and you know, trying

406
00:24:05,359 --> 00:24:09,919
Speaker 1: new recipes. You like, you said, you grew up in Parks, Basia,

407
00:24:10,000 --> 00:24:13,040
Speaker 1: so you have experience with other types of Yeah, My

408
00:24:13,280 --> 00:24:19,080
Speaker 1: first membrance of chicken wings was um. So we spent

409
00:24:19,280 --> 00:24:23,760
Speaker 1: a year in Naigoya, Japan, and they have a style

410
00:24:23,960 --> 00:24:30,000
Speaker 1: they're called tapasaki um and basically what that is it's

411
00:24:30,040 --> 00:24:34,680
Speaker 1: a dry brind with black pepper um. Usually probably keep

412
00:24:34,720 --> 00:24:36,920
Speaker 1: it in there like in a when I say Brian,

413
00:24:37,080 --> 00:24:40,399
Speaker 1: basically you're doing some sort of science with the chicken,

414
00:24:42,720 --> 00:24:44,919
Speaker 1: pull out some moisture from it. Yeah, and I do

415
00:24:44,960 --> 00:24:47,280
Speaker 1: a lot of my foods like that, with like my turkeys.

416
00:24:47,400 --> 00:24:49,439
Speaker 1: I think I told you I dried Brian my turkey

417
00:24:49,480 --> 00:24:52,760
Speaker 1: this year for Thanksgiving. And basically what you do is

418
00:24:52,800 --> 00:24:54,119
Speaker 1: you put a bunch of salt on it, then you

419
00:24:54,160 --> 00:24:56,919
Speaker 1: put whatever spices you want on it, and then that

420
00:24:57,119 --> 00:25:01,040
Speaker 1: those spices are then sucked into the meat through like

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00:25:01,080 --> 00:25:05,800
Speaker 1: a sauce Moses. And then how that differs from just

422
00:25:05,960 --> 00:25:08,760
Speaker 1: like a regular Brian where you use liquids um, Basically,

423
00:25:08,840 --> 00:25:12,320
Speaker 1: the the spices are stayed stay inside the meat instead

424
00:25:12,320 --> 00:25:14,040
Speaker 1: of it going in and out of the meat through

425
00:25:14,280 --> 00:25:18,280
Speaker 1: a wet Brian. I guess you could say, yeah, definitely anyway, Yeah,

426
00:25:18,320 --> 00:25:23,280
Speaker 1: so this style is basically is black peppered Brian for

427
00:25:23,359 --> 00:25:26,000
Speaker 1: a bit and then they fry it once on a

428
00:25:26,040 --> 00:25:28,320
Speaker 1: lower temperature than they fry it again at a higher

429
00:25:28,320 --> 00:25:31,200
Speaker 1: temperature and then they put like a sweet and spicy

430
00:25:31,320 --> 00:25:33,760
Speaker 1: sauce on it. But um, that was my first experience,

431
00:25:34,400 --> 00:25:40,360
Speaker 1: um of for chicken wings, which was delous. And it's

432
00:25:40,400 --> 00:25:44,119
Speaker 1: such like I tried that recipe um that I pulled

433
00:25:44,280 --> 00:25:46,800
Speaker 1: a lot of that information from was actually a recipe

434
00:25:46,840 --> 00:25:51,600
Speaker 1: I treated my folks once where I recreated that whole

435
00:25:52,160 --> 00:25:55,399
Speaker 1: wings set up. And it is a process just because

436
00:25:55,440 --> 00:25:58,720
Speaker 1: of how how you have if you have to deep

437
00:25:58,720 --> 00:26:02,560
Speaker 1: fry something twice, the temperature gauging and all that type stuff,

438
00:26:02,560 --> 00:26:04,879
Speaker 1: and especially when you're brinding something, you know, the but

439
00:26:04,960 --> 00:26:06,480
Speaker 1: it was it was definitely a treat for all of

440
00:26:06,520 --> 00:26:10,200
Speaker 1: us to recreate um. But science wise, that's how you're

441
00:26:10,200 --> 00:26:12,600
Speaker 1: supposed to do it from what I have read, and

442
00:26:12,720 --> 00:26:14,840
Speaker 1: I'll get into that later. But um, but I did

443
00:26:14,920 --> 00:26:16,440
Speaker 1: also want to point out that, yeah, yeah, I mean,

444
00:26:16,440 --> 00:26:19,240
Speaker 1: like America is far from the only place that cooks

445
00:26:19,240 --> 00:26:22,520
Speaker 1: and eats chicken wings. Um. I ran across a bunch

446
00:26:22,600 --> 00:26:26,439
Speaker 1: of Southeast Asian style wing recipes that are deboned wings

447
00:26:26,480 --> 00:26:29,120
Speaker 1: stuffed with like basically the things that you would put

448
00:26:29,119 --> 00:26:32,359
Speaker 1: into dumplings or spring rolls, ground pork noodles made of

449
00:26:32,600 --> 00:26:35,000
Speaker 1: being a rice flour chapped vegetable, stuff like that, and

450
00:26:35,000 --> 00:26:41,280
Speaker 1: then deep fried obviously obviously sounds delicious. Deep frying is

451
00:26:41,280 --> 00:26:44,080
Speaker 1: what brings us all together. Really well, we had that

452
00:26:44,200 --> 00:26:47,640
Speaker 1: terrible I guess it worked out. Okay, it did. We

453
00:26:47,680 --> 00:26:52,199
Speaker 1: only screamed a little bit. Oh yeah, you guys try

454
00:26:52,240 --> 00:26:56,399
Speaker 1: to break the world record for record for being the

455
00:26:56,560 --> 00:26:59,160
Speaker 1: most afraid of frying chicken. Yes, I think we want

456
00:26:59,640 --> 00:27:03,000
Speaker 1: from when you guys started, right, Yeah, yeah, we we

457
00:27:03,040 --> 00:27:04,800
Speaker 1: made a video where we fried some chicken and both

458
00:27:04,800 --> 00:27:09,040
Speaker 1: of us were very apprehensive and it showed that was

459
00:27:09,119 --> 00:27:13,600
Speaker 1: like right when I started working here, and it was

460
00:27:13,640 --> 00:27:15,600
Speaker 1: like one of the greatest days because you guys brought

461
00:27:15,600 --> 00:27:19,679
Speaker 1: in fried chicken and champagne. Oh yeah, I did do that.

462
00:27:19,760 --> 00:27:23,080
Speaker 1: I was like, whoa happens that work here? Behind the

463
00:27:23,119 --> 00:27:26,960
Speaker 1: scenes of that event. So our office manager at the time,

464
00:27:27,000 --> 00:27:30,400
Speaker 1: she still works here, but she is now not office manager, um,

465
00:27:30,400 --> 00:27:34,359
Speaker 1: but Tamika. She sent out an email saying, Okay, people

466
00:27:34,359 --> 00:27:36,000
Speaker 1: who made these videos, because we had to make these

467
00:27:36,040 --> 00:27:39,480
Speaker 1: eight videos for Amazon, UM, we're gonna show the video.

468
00:27:39,560 --> 00:27:43,600
Speaker 1: Please request a food item that you would like for

469
00:27:43,640 --> 00:27:46,520
Speaker 1: this series because we're gonna have like a group like

470
00:27:46,560 --> 00:27:50,119
Speaker 1: a group lunch and viewing. And yeah, and I was

471
00:27:50,200 --> 00:27:53,399
Speaker 1: out at a party. It's a little tipsy, and I

472
00:27:54,240 --> 00:27:58,960
Speaker 1: replied to the email joking and I said, obviously fried

473
00:27:59,000 --> 00:28:01,640
Speaker 1: chicken and champage, because thats what our video is about, right, well,

474
00:28:01,680 --> 00:28:05,159
Speaker 1: mostly about champagne and sparkling wine. But one of our

475
00:28:05,200 --> 00:28:07,800
Speaker 1: great interviewees said, you know, the best food to eat

476
00:28:07,880 --> 00:28:10,760
Speaker 1: with sparkling wine is fried chicken. So I send this

477
00:28:10,800 --> 00:28:14,920
Speaker 1: email out it's so good ten pm on like a Tuesday,

478
00:28:15,400 --> 00:28:22,200
Speaker 1: and I accidentally replied, all and so she she spot,

479
00:28:22,400 --> 00:28:25,960
Speaker 1: I said, sure thing, I'll make sure that happens. I

480
00:28:26,040 --> 00:28:27,560
Speaker 1: think I read that email was like I need to

481
00:28:27,600 --> 00:28:30,359
Speaker 1: be friends with that person. After works, a lot of

482
00:28:30,359 --> 00:28:33,880
Speaker 1: people came up to me and we're like, hello, how

483
00:28:33,880 --> 00:28:38,240
Speaker 1: long you work here? You know? Um, But it worked out.

484
00:28:38,320 --> 00:28:42,400
Speaker 1: I'm glad that was an early experience for you. All Right,

485
00:28:42,560 --> 00:28:46,160
Speaker 1: So all of this, all of this intro aside. We

486
00:28:46,200 --> 00:28:49,080
Speaker 1: do have a lot of history to talk about with you.

487
00:28:49,280 --> 00:28:51,480
Speaker 1: We do, but first we're going to take a quick

488
00:28:51,480 --> 00:29:02,400
Speaker 1: break for a word from our sponsor, and we're back.

489
00:29:02,400 --> 00:29:08,520
Speaker 1: Thank you sponsored. All right, some history, So the deep

490
00:29:08,640 --> 00:29:12,080
Speaker 1: fried chicken wing has been a staple of Southern cuisine

491
00:29:12,240 --> 00:29:15,520
Speaker 1: for a long time, and you can yes see our

492
00:29:15,560 --> 00:29:19,080
Speaker 1: fried chicken episode for more about that. If we look

493
00:29:19,120 --> 00:29:22,160
Speaker 1: at the Buffalo chicken wing, or sort of this sauced

494
00:29:22,240 --> 00:29:25,760
Speaker 1: sports bar big game trademark chicken wing that is a

495
00:29:25,800 --> 00:29:30,959
Speaker 1: bit more of a recent food invention or innovation. Of course,

496
00:29:31,800 --> 00:29:35,280
Speaker 1: there are multiple versions of this story, but here's the

497
00:29:35,320 --> 00:29:37,560
Speaker 1: one that you'll see the most that you can probably

498
00:29:37,760 --> 00:29:40,880
Speaker 1: have heard, at least in passing one time, late one

499
00:29:40,960 --> 00:29:44,040
Speaker 1: night in n four, looking for something to cook her

500
00:29:44,080 --> 00:29:47,160
Speaker 1: son and his friends, the co owner of the Anchor

501
00:29:47,240 --> 00:29:53,200
Speaker 1: Bar in Buffalo, New York, Teresa Bellissimo, got the idea

502
00:29:53,320 --> 00:29:57,240
Speaker 1: to cook some leftover chicken wings and sauce. Sometimes, depending

503
00:29:57,240 --> 00:29:59,560
Speaker 1: on which virgion you're eating, it's hot sauce, sometimes it's

504
00:29:59,600 --> 00:30:04,440
Speaker 1: melted melted butter and cayenne depending. Um and surprise, they

505
00:30:04,480 --> 00:30:08,360
Speaker 1: loved him so much so that buffalo wings were featured

506
00:30:08,400 --> 00:30:11,520
Speaker 1: on the menu the very next day, and these wings

507
00:30:11,520 --> 00:30:14,680
Speaker 1: were served with a side of celery sticks and blue cheese,

508
00:30:15,040 --> 00:30:19,040
Speaker 1: and they were a best seller. For a little backstory,

509
00:30:19,040 --> 00:30:21,360
Speaker 1: the Anchor Bar was founded in nineteen thirty nine by

510
00:30:21,440 --> 00:30:25,160
Speaker 1: married couple Frank and Teresa Bellissimo, and there is a

511
00:30:25,240 --> 00:30:28,760
Speaker 1: riff on the origin story above. According to Frank, we

512
00:30:28,880 --> 00:30:32,320
Speaker 1: own an accidental delivery of chicken wings as opposed to

513
00:30:32,400 --> 00:30:36,560
Speaker 1: chicken necks for the invention of buffalo wings. The chickennecks

514
00:30:36,560 --> 00:30:39,080
Speaker 1: were used as a part of their spaghetti sauce recipe.

515
00:30:39,480 --> 00:30:43,880
Speaker 1: Frank tasked Theresa with coming up with an appetizer featuring

516
00:30:43,920 --> 00:30:49,240
Speaker 1: chicken wings and presto buffalo wings. Dominic has a different take.

517
00:30:49,520 --> 00:30:52,640
Speaker 1: In his version, it was a late Friday night in

518
00:30:52,720 --> 00:30:55,200
Speaker 1: nineteen sixty four and at the time a lot of

519
00:30:55,320 --> 00:30:59,720
Speaker 1: Roman Catholics didn't eat meat apart from fish on Friday's,

520
00:31:00,280 --> 00:31:03,360
Speaker 1: so Dominic requested that his mom whip up something with

521
00:31:03,480 --> 00:31:06,160
Speaker 1: meat to hand out for free to the regulars who

522
00:31:06,160 --> 00:31:09,520
Speaker 1: had been spending a lot of money at midnight. Once

523
00:31:09,560 --> 00:31:13,200
Speaker 1: they could have meat, so she went for the cheapest

524
00:31:13,400 --> 00:31:17,720
Speaker 1: meat she had, chicken wings. Both stories claim that she

525
00:31:17,840 --> 00:31:20,360
Speaker 1: cut the wing in half, resulting in a drum, and

526
00:31:20,520 --> 00:31:23,640
Speaker 1: flat fried them, sand spreading and doust them in a

527
00:31:23,680 --> 00:31:26,680
Speaker 1: hot sauce of some type. Both claim they became popular

528
00:31:26,680 --> 00:31:30,320
Speaker 1: in the city in mere weeks and where they were

529
00:31:30,440 --> 00:31:33,880
Speaker 1: and are simply called wings. Are chicken wings and served

530
00:31:33,920 --> 00:31:36,720
Speaker 1: mild medium are hot. So they're not called buffalo wings

531
00:31:36,760 --> 00:31:42,000
Speaker 1: in Buffalo, they're just just wings, just wings. Modernly, the

532
00:31:42,040 --> 00:31:47,320
Speaker 1: anchor bar serves seventy thousand pounds of chicken a month. Yeah,

533
00:31:47,920 --> 00:31:51,400
Speaker 1: and I bet they don't order chicken necks anymore. I don't.

534
00:31:51,600 --> 00:31:55,120
Speaker 1: I would bet not, But I kind of want to

535
00:31:55,160 --> 00:32:00,280
Speaker 1: go and investigate for myself, to spread the population paraty

536
00:32:00,320 --> 00:32:02,720
Speaker 1: of the dish and to sell some hot sauce. The

537
00:32:02,840 --> 00:32:06,160
Speaker 1: son of the owner, Dominic Polissmo, and Dick Wagner, the

538
00:32:06,200 --> 00:32:08,640
Speaker 1: person who sold hot sauce to the anchor bar, went

539
00:32:08,760 --> 00:32:13,720
Speaker 1: on the road and restaurants slowly got on board. But

540
00:32:13,800 --> 00:32:15,760
Speaker 1: there is another version of the story, and it goes

541
00:32:15,800 --> 00:32:19,920
Speaker 1: that John Young invented the buffalo wing in sixties. Young

542
00:32:20,080 --> 00:32:23,240
Speaker 1: told a reporter that growing up in an African American community,

543
00:32:23,560 --> 00:32:27,480
Speaker 1: chicken wings was often in the meal lineup. He incorporated

544
00:32:27,960 --> 00:32:31,920
Speaker 1: that at his restaurant, John Young's Wings and Things um,

545
00:32:31,960 --> 00:32:34,200
Speaker 1: and he added what he called a mombo sauce to

546
00:32:34,320 --> 00:32:36,920
Speaker 1: his wings. These wings were a little bit different. They

547
00:32:36,920 --> 00:32:39,120
Speaker 1: were breaded and fried and served whole, as opposed to

548
00:32:39,160 --> 00:32:41,480
Speaker 1: flats and drums. But I feel like this is another

549
00:32:41,520 --> 00:32:43,680
Speaker 1: case that we see so often of a lot of

550
00:32:43,760 --> 00:32:51,080
Speaker 1: simultaneous things happening and then one person popularized them. Yeah. Yeah,

551
00:32:51,200 --> 00:32:53,960
Speaker 1: but it was probably around a long time before, or

552
00:32:53,960 --> 00:32:56,280
Speaker 1: at least a decent time before. Oh yeah, I think

553
00:32:56,320 --> 00:32:59,600
Speaker 1: I this is like mildly on the record, but I

554
00:32:59,640 --> 00:33:02,960
Speaker 1: think that I saw reports of at least chicken wings

555
00:33:03,200 --> 00:33:07,400
Speaker 1: specifically being consumed separately from the rest of the chicken,

556
00:33:07,920 --> 00:33:12,280
Speaker 1: like five to seven thousand years ago, So that's a

557
00:33:12,280 --> 00:33:15,720
Speaker 1: decent amount of time, So I think, yeah, yeah, yeah, Mike,

558
00:33:15,880 --> 00:33:19,000
Speaker 1: Like you said earlier, Lauren, they were certainly being eaten

559
00:33:19,040 --> 00:33:24,120
Speaker 1: in other countries at the same time, probably before this. Yeah,

560
00:33:25,320 --> 00:33:28,880
Speaker 1: but anyway, these are stories you'll probably see. Um, I've

561
00:33:28,880 --> 00:33:30,920
Speaker 1: never heard of this place, but I guess it's still around.

562
00:33:31,040 --> 00:33:35,280
Speaker 1: Duff's Chicken wing chain got started in nineteen nine. I

563
00:33:35,320 --> 00:33:37,800
Speaker 1: think it's a Canadian thing. Oh is it? I think?

564
00:33:38,280 --> 00:33:41,440
Speaker 1: Oh wow, did your dinners from Canada? Let us know?

565
00:33:41,760 --> 00:33:43,480
Speaker 1: Did you just include the note because of deaf spear

566
00:33:43,520 --> 00:33:51,560
Speaker 1: from I saw Duff Speer? Well, yeah, then that's one

567
00:33:51,640 --> 00:33:53,680
Speaker 1: one of the things about the story is that beer

568
00:33:53,800 --> 00:33:57,360
Speaker 1: was always associated. I think when all their stories like

569
00:33:57,600 --> 00:34:02,200
Speaker 1: we were drinking and we wanted this dish and yeah,

570
00:34:02,600 --> 00:34:07,719
Speaker 1: it continues. And as we talked about in our Ranch episode, Um,

571
00:34:07,800 --> 00:34:10,960
Speaker 1: the capsa a sin that makes hot peppers hot and

572
00:34:11,360 --> 00:34:15,360
Speaker 1: stuff like Buffalo sauce. Yeah, it's alcohol soluble. It's not

573
00:34:15,400 --> 00:34:17,200
Speaker 1: water soluble, so you drink a glass of water. It's

574
00:34:17,200 --> 00:34:18,719
Speaker 1: not going to cool your mouth down. But it is

575
00:34:18,760 --> 00:34:21,400
Speaker 1: alcohol soluble. So you drink some beer and it's gonna

576
00:34:21,440 --> 00:34:25,040
Speaker 1: get it off your tongue. No. Yeah, and we'll get

577
00:34:25,080 --> 00:34:29,479
Speaker 1: into that a tiny bit more later. But yeah, no,

578
00:34:30,400 --> 00:34:34,239
Speaker 1: um it um, people got hip to that when they

579
00:34:34,239 --> 00:34:37,799
Speaker 1: were selling chickens. I'm just gonna say that. Um. The

580
00:34:37,800 --> 00:34:41,960
Speaker 1: city of Buffalo declared July nineteen seventy seven as Chicken

581
00:34:42,000 --> 00:34:45,920
Speaker 1: Wing Day. It gave credence to the anchor bar origin story,

582
00:34:46,080 --> 00:34:48,279
Speaker 1: some say because during the seventies it would have been

583
00:34:48,280 --> 00:34:52,280
Speaker 1: controversial to give credit to a black man. Absolutely quote,

584
00:34:52,400 --> 00:34:55,920
Speaker 1: where is the success of Mr Belizema's tasty experiment in

585
00:34:56,000 --> 00:34:58,880
Speaker 1: nineteen sixty four has grown to the point where thousands

586
00:34:58,880 --> 00:35:02,040
Speaker 1: of pounds of chicken wings are consumed by Buffalo a

587
00:35:02,160 --> 00:35:06,280
Speaker 1: Ians in restaurants and taverns throughout our city each week.

588
00:35:08,080 --> 00:35:13,160
Speaker 1: And uh, yeah, people, if anyone is from Buffalo, oh,

589
00:35:13,239 --> 00:35:15,160
Speaker 1: please right in and let us know what it's like. Yes,

590
00:35:15,280 --> 00:35:19,279
Speaker 1: please please. In the meantime, we have more history for you.

591
00:35:19,360 --> 00:35:22,280
Speaker 1: But first, one more quick break forward from our sponsor,

592
00:35:30,560 --> 00:35:33,520
Speaker 1: and we're back. Thank you, sponsor, thank you, and we're

593
00:35:33,560 --> 00:35:38,880
Speaker 1: back with an aside about Hooters and Buffalo Wild Wings. Okay, okay,

594
00:35:39,239 --> 00:35:43,040
Speaker 1: So these places started opening in the in the eighties

595
00:35:43,120 --> 00:35:48,279
Speaker 1: and they gave chicken wings center stage on their menus. Um,

596
00:35:48,280 --> 00:35:50,200
Speaker 1: I've never been dying to these places, but I believe

597
00:35:50,200 --> 00:35:54,200
Speaker 1: that is a fact. Heck, how did you avoid it? Okay,

598
00:35:54,280 --> 00:35:58,280
Speaker 1: please keep going. Okay. My first still Atlanta wing experience

599
00:35:58,360 --> 00:36:01,320
Speaker 1: was at a BW Three's buff the Wild Wings. Oh

600
00:36:01,400 --> 00:36:03,839
Speaker 1: my goodness. And it was not because it was not

601
00:36:03,880 --> 00:36:06,760
Speaker 1: because the choice is because of my where I lived

602
00:36:06,800 --> 00:36:10,160
Speaker 1: at the time, and that was like the closest I

603
00:36:10,200 --> 00:36:11,440
Speaker 1: was like driving around, I was like, oh, I can

604
00:36:11,480 --> 00:36:14,440
Speaker 1: go for some wings and then loop and that was

605
00:36:14,480 --> 00:36:17,560
Speaker 1: like my only I've done it a couple more times,

606
00:36:17,600 --> 00:36:21,759
Speaker 1: but it's it's kind of like a bleak experience. It's yeah, yeah,

607
00:36:22,160 --> 00:36:25,600
Speaker 1: there's they blackout all the windows. Well, I think we're

608
00:36:25,600 --> 00:36:27,560
Speaker 1: going to talk about it like it's a sports bar.

609
00:36:29,440 --> 00:36:31,520
Speaker 1: They black out all the windows because of glare. They

610
00:36:31,560 --> 00:36:34,759
Speaker 1: don't feel like the so people can't see your shame. Yeah,

611
00:36:34,800 --> 00:36:36,960
Speaker 1: it's not like it's not like a Vegas thing. It's like,

612
00:36:37,000 --> 00:36:39,560
Speaker 1: let's just don't forget about time and then they'll eat

613
00:36:39,600 --> 00:36:46,479
Speaker 1: about eat all the wings. And yeah, my um ex

614
00:36:46,520 --> 00:36:50,239
Speaker 1: boyfriend we dated for three years and uh, you know,

615
00:36:50,280 --> 00:36:52,440
Speaker 1: there are tears of restaurants. So you have a favorite

616
00:36:52,480 --> 00:36:54,879
Speaker 1: of like fast favorite, you have a favorite. So he

617
00:36:55,200 --> 00:36:57,920
Speaker 1: loved Buffalo Wild Wings. That was one of his favorite

618
00:36:58,040 --> 00:37:00,759
Speaker 1: of that, Like, I don't want to throw them under

619
00:37:00,800 --> 00:37:05,000
Speaker 1: the chicken wing bus, but he loved Buffalo Wild Wings.

620
00:37:05,000 --> 00:37:07,640
Speaker 1: And perhaps that says something about me that I never

621
00:37:07,719 --> 00:37:11,840
Speaker 1: went that does. I think I've got some things to

622
00:37:11,880 --> 00:37:16,520
Speaker 1: think about later. But okay, um many think that the

623
00:37:16,560 --> 00:37:20,320
Speaker 1: first televised mention of Buffalo Wings happened in this decade

624
00:37:20,360 --> 00:37:25,680
Speaker 1: to on the Today Show. Buffalo Wild Wings, by the way,

625
00:37:25,800 --> 00:37:28,640
Speaker 1: was founded in after a fellow who had spent some

626
00:37:28,719 --> 00:37:31,920
Speaker 1: time in Buffalo, New York, realized he couldn't find any

627
00:37:32,080 --> 00:37:34,640
Speaker 1: good Buffalo wings in Ohio. I feel like I've read

628
00:37:34,640 --> 00:37:38,520
Speaker 1: a lot of stories of chains that started that way. Nowadays,

629
00:37:39,480 --> 00:37:43,359
Speaker 1: they have sixteen sauces and stores all across the United

630
00:37:43,360 --> 00:37:45,680
Speaker 1: States and Canada, and you heard the numbers at the top.

631
00:37:45,719 --> 00:37:50,279
Speaker 1: They are doing just fine. Buffalo Wings hit it big

632
00:37:50,960 --> 00:37:54,359
Speaker 1: in the nineties nineties when they made their way onto

633
00:37:54,400 --> 00:37:58,120
Speaker 1: the menu of some McDonald's. You might have heard of

634
00:37:58,160 --> 00:38:03,120
Speaker 1: that across the country as Mighty Wings. So I do

635
00:38:03,239 --> 00:38:06,560
Speaker 1: remember that ad campaign, do you? Ah? There's so many

636
00:38:06,600 --> 00:38:08,480
Speaker 1: McDonald's dead campaigns that are just right in the back

637
00:38:08,480 --> 00:38:13,920
Speaker 1: of my brain. That's terrible, very effective McDonald's part though. Um.

638
00:38:14,080 --> 00:38:17,840
Speaker 1: Following that example, KFC debuted hot Wings a year later,

639
00:38:18,239 --> 00:38:22,919
Speaker 1: and Domino's Pizza did the same in we told you

640
00:38:23,000 --> 00:38:26,360
Speaker 1: we'd be bringing up that date again, unmovable date in

641
00:38:26,400 --> 00:38:30,520
Speaker 1: the timeline of food. Um. They spent thirty two million

642
00:38:30,560 --> 00:38:33,279
Speaker 1: dollars on that roll out, by the way, what but

643
00:38:33,360 --> 00:38:36,960
Speaker 1: I'd say it was successful. Another thing that brought a

644
00:38:37,000 --> 00:38:41,520
Speaker 1: lot of awareness to Buffalo Wings might have been definitely

645
00:38:41,680 --> 00:38:45,879
Speaker 1: was the football team, the Buffalo Bills. Um. They were

646
00:38:46,280 --> 00:38:50,240
Speaker 1: around during the early nineties. I guess they're not around anymore. Again,

647
00:38:50,360 --> 00:38:57,560
Speaker 1: I don't know, geez, I'm not no, I very I

648
00:38:57,600 --> 00:39:00,839
Speaker 1: know very little about professional words, but I know that

649
00:39:00,840 --> 00:39:04,320
Speaker 1: the Buffalo Bills are still around. I apologize Buffalo bills

650
00:39:06,680 --> 00:39:13,279
Speaker 1: and it is not denying you my bad congratulations for

651
00:39:13,360 --> 00:39:15,800
Speaker 1: bringing a lot of awareness to one of my favorite foods.

652
00:39:15,800 --> 00:39:19,239
Speaker 1: I do appreciate it. And two thousand one, Buffalo kicked

653
00:39:19,239 --> 00:39:24,120
Speaker 1: off its inaugural National Buffalo Wing Festival. By it was

654
00:39:24,160 --> 00:39:28,839
Speaker 1: seeing seventy thousand attendees per year who were eating five

655
00:39:29,120 --> 00:39:33,280
Speaker 1: tons of chicken wings. Around two thousand six, and innovation

656
00:39:33,360 --> 00:39:37,239
Speaker 1: in meat plant technology made wings cheaper and safer. Up

657
00:39:37,320 --> 00:39:40,120
Speaker 1: until then, a workers had been separating flats from drums

658
00:39:40,160 --> 00:39:43,480
Speaker 1: by hand with like band saws or similar equipment, but

659
00:39:43,520 --> 00:39:46,320
Speaker 1: then a segmentor was developed to a to reduce dangerous

660
00:39:46,360 --> 00:39:53,000
Speaker 1: labor and increase output. Yeah. By the way, Philadelphia hosted

661
00:39:53,040 --> 00:39:55,719
Speaker 1: the inaugural wing bow eating contest, which we mentioned at

662
00:39:55,760 --> 00:40:00,320
Speaker 1: the top. Still going, McDonald's Mighty Wings appeared on news

663
00:40:00,360 --> 00:40:05,880
Speaker 1: again starting in But this begs the question why are

664
00:40:05,960 --> 00:40:09,240
Speaker 1: chicken wings such a big football food other than obviously

665
00:40:09,239 --> 00:40:13,840
Speaker 1: they're delicious. The answer allies with timing. In the sixties

666
00:40:13,880 --> 00:40:17,240
Speaker 1: and seventies, Americans cooked and eight whole chickens, but boneless

667
00:40:17,280 --> 00:40:20,799
Speaker 1: chicken breasts became all the rage in the eighties, and

668
00:40:20,880 --> 00:40:24,800
Speaker 1: this meant that chicken wings became an inexpensive byproduct. Restaurants

669
00:40:24,840 --> 00:40:28,160
Speaker 1: realized they could offer these wings for cheap, but speculated

670
00:40:28,160 --> 00:40:33,640
Speaker 1: the spiciness would boost beer sales. It all comes back,

671
00:40:33,719 --> 00:40:38,960
Speaker 1: they were correct. Simultaneously, more and more bars were outfitting

672
00:40:38,960 --> 00:40:42,920
Speaker 1: with satellite televisions, and most of these televisions were playing sports.

673
00:40:43,440 --> 00:40:46,680
Speaker 1: This was the birth of the sports bar, playing multiple

674
00:40:46,880 --> 00:40:51,759
Speaker 1: games across multiple TVs. In the United States, football that is,

675
00:40:51,840 --> 00:40:55,440
Speaker 1: American football was the favorite among sports fans to watch

676
00:40:55,440 --> 00:40:58,560
Speaker 1: in bars with friends. Chicken wings were a relatively cheap,

677
00:40:58,719 --> 00:41:02,200
Speaker 1: sharable protein that lent itself to such a gathering, and

678
00:41:02,239 --> 00:41:06,680
Speaker 1: it went well with that oh so popular sports drink beer.

679
00:41:07,600 --> 00:41:10,719
Speaker 1: Let me say sports drink. I think like gatorade. I

680
00:41:10,760 --> 00:41:14,799
Speaker 1: guess beer is the second sports drink. Yeah, sure, thank you,

681
00:41:14,880 --> 00:41:18,279
Speaker 1: thank you. I do have some friends that there was

682
00:41:18,560 --> 00:41:20,799
Speaker 1: a study that I it's one of those studies that

683
00:41:20,840 --> 00:41:24,280
Speaker 1: I'm like, you just did this to justify something to yourself.

684
00:41:24,280 --> 00:41:25,640
Speaker 1: But there was a study that came out a couple

685
00:41:25,640 --> 00:41:28,080
Speaker 1: of years ago that said, so scientifically it's good to

686
00:41:28,160 --> 00:41:29,960
Speaker 1: drink beer before and after you work out. And I

687
00:41:30,000 --> 00:41:35,480
Speaker 1: was like, you just want to drink beer, that's all

688
00:41:35,520 --> 00:41:39,800
Speaker 1: it is. And now fastward. Now you can get expensive

689
00:41:39,840 --> 00:41:46,160
Speaker 1: chicken wings at nice restaurants. Yeah, and Ramsey, you had

690
00:41:46,280 --> 00:41:47,880
Speaker 1: you had a little bit of a note that we

691
00:41:47,920 --> 00:41:51,479
Speaker 1: said we'd come back to about Atlanta being a wing town.

692
00:41:53,239 --> 00:41:57,799
Speaker 1: Atlanta is known as the lemon pepper hub of I

693
00:41:57,840 --> 00:42:00,840
Speaker 1: guess the world, possibly not the United States. You've got

694
00:42:00,880 --> 00:42:04,680
Speaker 1: your buffalo wings, but I would say that Atlanta is

695
00:42:04,719 --> 00:42:08,839
Speaker 1: definitely referred to as the lemon pepper um And I

696
00:42:08,840 --> 00:42:11,160
Speaker 1: think all the things goes to our hip hop rap

697
00:42:11,200 --> 00:42:13,120
Speaker 1: culture that we have here, as far as all the

698
00:42:13,239 --> 00:42:15,960
Speaker 1: artists that kind of rap about wings and where they

699
00:42:16,000 --> 00:42:18,080
Speaker 1: get their wings and how they like their wings and

700
00:42:18,120 --> 00:42:21,239
Speaker 1: all that um. In particular. You know, you've got Cucci Mane.

701
00:42:21,440 --> 00:42:23,680
Speaker 1: He has a lemon made song where he talks about

702
00:42:24,160 --> 00:42:27,480
Speaker 1: he likes his lemon pepper wings and You've got two chains.

703
00:42:27,640 --> 00:42:30,680
Speaker 1: He has a song called Hot Wings that's actually recorded

704
00:42:30,680 --> 00:42:34,160
Speaker 1: at an American deli where he's rapping about eating chicken wings.

705
00:42:34,280 --> 00:42:36,360
Speaker 1: I mean, it's it's definitely part of our culture here

706
00:42:36,400 --> 00:42:39,120
Speaker 1: in Atlanta. And I've no, I don't think I ever

707
00:42:39,680 --> 00:42:43,239
Speaker 1: had lemon pepper wings until I came to Atlanta. Oh yeah,

708
00:42:43,239 --> 00:42:46,600
Speaker 1: I don't think I had either so I mean, I

709
00:42:46,640 --> 00:42:48,560
Speaker 1: think we all of us here have our favorite spots

710
00:42:48,560 --> 00:42:50,600
Speaker 1: to get wings and stuff like that, but like you know,

711
00:42:50,680 --> 00:42:52,839
Speaker 1: there's still debate of where to get the best wing

712
00:42:53,160 --> 00:42:56,320
Speaker 1: in Atlanta, and you know, what serves the best style

713
00:42:56,400 --> 00:42:57,600
Speaker 1: and how you want to cook it and how you

714
00:42:57,640 --> 00:43:00,840
Speaker 1: want to eat it and all that stuff. Yeah, it's funny.

715
00:43:00,840 --> 00:43:06,120
Speaker 1: In the the article that you shared, I unfortunately am

716
00:43:06,160 --> 00:43:08,239
Speaker 1: not up to date with the show Atlanta, but it

717
00:43:08,280 --> 00:43:10,759
Speaker 1: was like a plot point in there. Oh yeah, it

718
00:43:10,840 --> 00:43:12,440
Speaker 1: was totally a plot point. Like they went to g

719
00:43:12,640 --> 00:43:16,880
Speaker 1: R Crickets, they got lemon pepper wet. Like you go

720
00:43:16,920 --> 00:43:18,480
Speaker 1: into the story, you're like, hey, how do you want

721
00:43:18,719 --> 00:43:20,560
Speaker 1: like wings? Do you go lemon pepper wet and like

722
00:43:20,640 --> 00:43:24,960
Speaker 1: that's how you get your wings? And we have a

723
00:43:25,440 --> 00:43:29,239
Speaker 1: I wouldn't call it a epidemic. We have a problem

724
00:43:29,280 --> 00:43:31,799
Speaker 1: around Atlanta where if you look on the street, if

725
00:43:31,800 --> 00:43:34,279
Speaker 1: you get off the airport, you're probably gonna see a

726
00:43:34,360 --> 00:43:38,799
Speaker 1: chicken bone, chicken wing bones, chicken wing bones. Specifically, from

727
00:43:38,840 --> 00:43:40,520
Speaker 1: your time you get your bags to when you get

728
00:43:40,520 --> 00:43:42,920
Speaker 1: in your car, you'll probably see a chicken leg, chicken

729
00:43:42,920 --> 00:43:46,880
Speaker 1: bone anywhere, like we had. There's an Instagram account called

730
00:43:46,920 --> 00:43:50,879
Speaker 1: wings of a t L, which I subscribe to, And

731
00:43:50,960 --> 00:43:54,120
Speaker 1: it's it's funny because like you would literally find wings

732
00:43:54,160 --> 00:43:56,640
Speaker 1: all over Atlanta. Yeah, once someone points it out to you.

733
00:43:56,719 --> 00:43:58,279
Speaker 1: Is it's one of those things like like that word

734
00:43:58,320 --> 00:43:59,799
Speaker 1: you've never heard before, but then you hear it once.

735
00:43:59,840 --> 00:44:02,400
Speaker 1: It's sudenly, it's everywhere. Once you start noticing it, you're like, oh, no,

736
00:44:02,440 --> 00:44:04,239
Speaker 1: we eat a lot of chicken wings, and we eat

737
00:44:04,239 --> 00:44:07,640
Speaker 1: them apparently on the go, and sometimes there's no trash cans,

738
00:44:07,719 --> 00:44:12,080
Speaker 1: and so that's just I mean, they are biodegradable. It's true.

739
00:44:12,560 --> 00:44:16,600
Speaker 1: I do probably I walk everywhere that I can, and

740
00:44:16,640 --> 00:44:19,280
Speaker 1: I anywhere I'm walking, I will see chicken wing bones.

741
00:44:20,120 --> 00:44:22,920
Speaker 1: But I love that about the hip hop culture celebrating

742
00:44:23,160 --> 00:44:25,400
Speaker 1: chicken wings because it is such like a food of

743
00:44:25,400 --> 00:44:28,279
Speaker 1: the people. And when you're talking about segments of your

744
00:44:28,320 --> 00:44:32,319
Speaker 1: life that are like to you just just part of

745
00:44:32,360 --> 00:44:34,680
Speaker 1: you and part of what it means to be you,

746
00:44:34,840 --> 00:44:39,200
Speaker 1: and especially something that is kind of bucking against these

747
00:44:39,280 --> 00:44:42,200
Speaker 1: negative stereotypes that have been put out about people who

748
00:44:42,200 --> 00:44:43,960
Speaker 1: look like you for so many years, it's it's really

749
00:44:44,000 --> 00:44:46,440
Speaker 1: wonderful to have people just go like, yeah, I like

750
00:44:46,560 --> 00:44:50,280
Speaker 1: chicken wings. What they're great. I also love the specific

751
00:44:50,440 --> 00:44:54,880
Speaker 1: ordering of like oh yeah, oh yeah, no lemon pepper

752
00:44:54,920 --> 00:44:57,800
Speaker 1: rub is totally different and I cannot necessarily approve of it.

753
00:44:59,080 --> 00:45:05,279
Speaker 1: Lauren's at each of the episode strong opinion yea. And

754
00:45:05,600 --> 00:45:09,560
Speaker 1: for me personally, like I don't go if I see

755
00:45:09,600 --> 00:45:12,080
Speaker 1: wings on the menu, I'll all there's certain places I

756
00:45:12,080 --> 00:45:15,080
Speaker 1: will order them, and they arguably have some of the

757
00:45:15,080 --> 00:45:18,200
Speaker 1: best wings. But you know, you got your gr Crickets

758
00:45:18,239 --> 00:45:20,640
Speaker 1: and that it is definitely a staple here in Atlanta,

759
00:45:20,680 --> 00:45:23,600
Speaker 1: and you've got another restaurants, um, like I mentioned American

760
00:45:23,640 --> 00:45:26,560
Speaker 1: Delhi and other places that you know, it's just really

761
00:45:26,600 --> 00:45:29,960
Speaker 1: dependent on where you like to get your wings. Um.

762
00:45:30,000 --> 00:45:32,520
Speaker 1: You know, for me, there's a place I was like, oh,

763
00:45:32,600 --> 00:45:35,520
Speaker 1: this is great wings. I had never had smoked wings before,

764
00:45:36,360 --> 00:45:38,520
Speaker 1: and like I remember I could go there and I

765
00:45:38,520 --> 00:45:42,080
Speaker 1: could spend like seven bucks and I can get six

766
00:45:42,120 --> 00:45:45,359
Speaker 1: wings and they come to the side of fries. Now

767
00:45:45,400 --> 00:45:49,640
Speaker 1: you go that same spot and it's like twelve dollars dollars,

768
00:45:49,719 --> 00:45:53,239
Speaker 1: I'm like, that's not that's you know. I'd rather make

769
00:45:53,280 --> 00:45:55,680
Speaker 1: wings myself, enjoy them, eat them the way I like,

770
00:45:56,040 --> 00:45:58,320
Speaker 1: you know, obviously I'm not smoking them, brining them and

771
00:45:58,400 --> 00:46:01,000
Speaker 1: deep brining them twice and all the or stuff all

772
00:46:01,040 --> 00:46:03,920
Speaker 1: the time. But yeah, you know, it's it's definitely wings

773
00:46:03,960 --> 00:46:06,040
Speaker 1: for me, have always been wing for the people, you know,

774
00:46:06,200 --> 00:46:08,960
Speaker 1: food for the people. Yeah, And I'm always kind of

775
00:46:08,960 --> 00:46:11,600
Speaker 1: curious with like, well, was it that we just weren't

776
00:46:11,640 --> 00:46:14,480
Speaker 1: paying for something that we should have been paying for?

777
00:46:15,040 --> 00:46:17,160
Speaker 1: What did you say about the tomato? Like do we

778
00:46:17,200 --> 00:46:18,719
Speaker 1: just have to pay more? Do we just have to

779
00:46:18,760 --> 00:46:21,560
Speaker 1: get used to paying a fair price for tomatoes? Yeah?

780
00:46:21,800 --> 00:46:24,440
Speaker 1: I mean, and that does work into especially when you're

781
00:46:24,440 --> 00:46:28,680
Speaker 1: talking about this number of chickens that we were like

782
00:46:28,800 --> 00:46:31,520
Speaker 1: what what was what was it? I forget the ridiculous

783
00:46:31,600 --> 00:46:35,680
Speaker 1: number like over twenty billion chicken wings or chicken wing

784
00:46:36,520 --> 00:46:39,600
Speaker 1: yeah per year. Yeah, you're you're getting into food production

785
00:46:39,880 --> 00:46:44,640
Speaker 1: questions at that point, and how to sustainably and morally

786
00:46:44,840 --> 00:46:48,080
Speaker 1: raise that number of animals and pay workers to do

787
00:46:48,120 --> 00:46:52,439
Speaker 1: that thing, and processing not letting people get their hands

788
00:46:52,440 --> 00:46:55,799
Speaker 1: cut off during processing, all all that all that kind

789
00:46:55,840 --> 00:46:59,120
Speaker 1: of fun stuff yea food. Yeah, I mean, it's always

790
00:46:59,160 --> 00:47:02,040
Speaker 1: good to ask those questions. We're big proponents of that,

791
00:47:02,360 --> 00:47:06,720
Speaker 1: and we're also big proponents of some science. Yeah. Alright,

792
00:47:06,800 --> 00:47:10,240
Speaker 1: So my very favorite serious Eats writer one J. Kenji

793
00:47:10,280 --> 00:47:15,520
Speaker 1: lipez Alt did some serious wing experimentation, and he arrived

794
00:47:15,560 --> 00:47:18,799
Speaker 1: at a few methods for producing superior chicken wings all right,

795
00:47:19,400 --> 00:47:21,960
Speaker 1: wherein superior, by the way, is meant to mean super

796
00:47:22,000 --> 00:47:25,120
Speaker 1: crispy on the outside, super tender on the inside, without

797
00:47:25,239 --> 00:47:28,160
Speaker 1: using any kind of breading or dredging, which he considers cheating.

798
00:47:28,800 --> 00:47:31,640
Speaker 1: I love it. Yeah. So he found that to a

799
00:47:31,960 --> 00:47:34,279
Speaker 1: crisp a wing to its full potential without drying out

800
00:47:34,320 --> 00:47:37,720
Speaker 1: the meat, you want to fry them twice, uh, initially

801
00:47:37,719 --> 00:47:40,400
Speaker 1: in a relatively low temperature for a relatively long period

802
00:47:40,440 --> 00:47:42,840
Speaker 1: of time, say like a two d and fifty fahrenheight

803
00:47:42,920 --> 00:47:45,600
Speaker 1: or it's about one celsius for up to twenty minutes

804
00:47:45,800 --> 00:47:49,280
Speaker 1: to cook the meat and latinize all this stretchy, stiff

805
00:47:49,280 --> 00:47:52,160
Speaker 1: collagen in the skin in the connective tissue. Then let

806
00:47:52,200 --> 00:47:54,799
Speaker 1: him cool down a little bit and briefly refry at

807
00:47:54,800 --> 00:47:57,680
Speaker 1: a hotter temperature around like four hundred fahrenheit or about

808
00:47:57,719 --> 00:48:00,720
Speaker 1: two hundred celsius. And this, let's have you things happen.

809
00:48:00,960 --> 00:48:02,880
Speaker 1: And I find it so interesting that Ramsey, you were

810
00:48:02,920 --> 00:48:05,120
Speaker 1: saying that special recipe that you did that one time,

811
00:48:05,320 --> 00:48:08,160
Speaker 1: is this is like exactly how you did it UM.

812
00:48:08,239 --> 00:48:12,560
Speaker 1: So First, the now soft skin UM can expand more

813
00:48:12,640 --> 00:48:15,440
Speaker 1: as escaping water vapor pushes and bubbles it outwards, so

814
00:48:15,520 --> 00:48:20,040
Speaker 1: it stretches out thinner. A second, the initial low temperature

815
00:48:20,040 --> 00:48:22,600
Speaker 1: of the fry allows the wing to retain a lot

816
00:48:22,600 --> 00:48:26,440
Speaker 1: of internal moisture while driving out some of the external

817
00:48:26,840 --> 00:48:29,680
Speaker 1: moisture UM, meaning that the proteins in the skin that

818
00:48:29,920 --> 00:48:32,959
Speaker 1: brown up so beautifully can get right to it quick.

819
00:48:33,000 --> 00:48:35,080
Speaker 1: Frying means that your chicken won't soak up grease and

820
00:48:35,080 --> 00:48:40,680
Speaker 1: get soggy, so nice and crisp. He also tested a

821
00:48:40,680 --> 00:48:43,319
Speaker 1: few methods for oven baked wings that are just as

822
00:48:43,440 --> 00:48:47,680
Speaker 1: or almost as good as deep fried. The secret there

823
00:48:47,920 --> 00:48:50,000
Speaker 1: is getting rid of some of that external moisture again

824
00:48:50,000 --> 00:48:52,319
Speaker 1: by up by drying the wings in an open pan

825
00:48:52,360 --> 00:48:55,520
Speaker 1: in the fridge overnight, coated with some dry brin basically

826
00:48:55,560 --> 00:48:58,279
Speaker 1: some baking powder and salt, and the salt we talked

827
00:48:58,280 --> 00:49:01,840
Speaker 1: about earlier. The baking powder. I didn't have time to

828
00:49:02,000 --> 00:49:05,000
Speaker 1: like really scientifically figure out what was going on here,

829
00:49:05,080 --> 00:49:08,680
Speaker 1: but but it improves browning for a number of complex reasons,

830
00:49:08,760 --> 00:49:13,680
Speaker 1: involving the alkalinity um, the Malliard reaction, peptide bonds in

831
00:49:13,760 --> 00:49:17,920
Speaker 1: the proteins and the skin and carbon dioxide bubbles. It's

832
00:49:17,960 --> 00:49:20,040
Speaker 1: a lot of cool science stuff, a lot of cool science.

833
00:49:20,280 --> 00:49:22,400
Speaker 1: A little bit of baking powder. You don't want too

834
00:49:22,480 --> 00:49:25,440
Speaker 1: much because then it tastes like baking powder, which is metallic,

835
00:49:25,520 --> 00:49:27,719
Speaker 1: and you don't really want to eat very much of that.

836
00:49:27,920 --> 00:49:31,640
Speaker 1: No not, I mean, or maybe you do. I don't

837
00:49:31,680 --> 00:49:37,080
Speaker 1: know your life, don't. I'm gonna have to dry that

838
00:49:37,120 --> 00:49:39,880
Speaker 1: out because I my the healthy ones I mentioned earlier

839
00:49:39,880 --> 00:49:44,080
Speaker 1: that I make, I mean healthy, healthier, healthier. Less oil,

840
00:49:44,160 --> 00:49:49,479
Speaker 1: that's healthier, chip, I bake them. I'll have to give

841
00:49:49,560 --> 00:49:52,480
Speaker 1: this a world because you know the game's coming. Oh

842
00:49:52,560 --> 00:49:56,600
Speaker 1: it is Big Game? Is that a movie? A better

843
00:49:56,680 --> 00:50:00,640
Speaker 1: be a movie? Big Game? The Big Game? I think

844
00:50:00,640 --> 00:50:04,719
Speaker 1: it is. There's the game completely different, I'm sure, And

845
00:50:04,719 --> 00:50:08,080
Speaker 1: there's Big. There's Big that's also different. So combine the

846
00:50:08,080 --> 00:50:11,440
Speaker 1: plots of those two movies and we are ready to go.

847
00:50:13,880 --> 00:50:15,920
Speaker 1: I don't want to see that movie, you know, poor

848
00:50:16,040 --> 00:50:22,759
Speaker 1: Tom Hanks. Michael Douglas. Michael Douglas, I'm telling you call

849
00:50:22,840 --> 00:50:30,359
Speaker 1: us remake. Well, I think this about it brings us

850
00:50:30,440 --> 00:50:34,080
Speaker 1: to the end of this episode. Thank you so much

851
00:50:34,120 --> 00:50:36,479
Speaker 1: for joining us. Ramsey, thanks for having me and feel

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00:50:36,520 --> 00:50:39,080
Speaker 1: free to bring me in. Like I said earlier, I

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00:50:39,360 --> 00:50:41,960
Speaker 1: when I was asked, but I didn't definitely didn't want

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00:50:41,960 --> 00:50:46,080
Speaker 1: to wing this. It's very good with the punts Ramsey's

855
00:50:46,120 --> 00:50:49,000
Speaker 1: He's pretty sure. Oh yeah, yeah I would. I would

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00:50:49,040 --> 00:50:51,880
Speaker 1: say that that between like the two of you and

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00:50:51,960 --> 00:50:55,480
Speaker 1: like maybe Jonathan Strickland and probably Ben Bolan, Like this

858
00:50:55,560 --> 00:50:59,560
Speaker 1: office has some really good pun game, and um man,

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00:50:59,560 --> 00:51:01,359
Speaker 1: I don't want to see that kind of competition though,

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00:51:01,400 --> 00:51:05,480
Speaker 1: Like that would be it would get it would get ugly. Thunderdome, Well,

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00:51:06,120 --> 00:51:11,000
Speaker 1: we just play Thunderdome, U Ramsey. You work on a

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00:51:11,000 --> 00:51:13,960
Speaker 1: lot of cool projects around here. What would you like

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00:51:14,040 --> 00:51:17,360
Speaker 1: to mention a couple of them? Sure? So I produced

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00:51:17,520 --> 00:51:22,240
Speaker 1: two shows here, um and one of them is movie

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00:51:22,239 --> 00:51:24,759
Speaker 1: Crush with Chuck Bryant from Everyone Knows from Stuff You

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00:51:24,800 --> 00:51:27,960
Speaker 1: Should Know, um So, I co produced that with Noel Brown,

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00:51:28,360 --> 00:51:31,200
Speaker 1: and then I also work on I think my main

868
00:51:31,239 --> 00:51:34,879
Speaker 1: show is Committed with Joe Piazza, and basically that one

869
00:51:35,040 --> 00:51:41,279
Speaker 1: is um marriages that are different than the norm, kind

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00:51:41,280 --> 00:51:44,799
Speaker 1: of like this American life but for relationships. Yeah that

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00:51:44,880 --> 00:51:48,440
Speaker 1: makes sense. So yeah, we're kind of now gearing up

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00:51:48,440 --> 00:51:51,239
Speaker 1: for the second season of that which is kind of

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00:51:51,280 --> 00:51:54,640
Speaker 1: occupying my time here. He is also in our d

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00:51:54,800 --> 00:52:00,880
Speaker 1: n D campaign. Yes, yeah, so Kilroy Roboto or Robotto,

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00:52:01,400 --> 00:52:05,879
Speaker 1: and yes that is from this song, Mr Roboto. We're

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00:52:05,920 --> 00:52:09,719
Speaker 1: all very clever around here. Um. Yes, so thank you

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00:52:09,840 --> 00:52:14,399
Speaker 1: so much. Hey, I'm including myself and that. Thank you

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00:52:14,440 --> 00:52:18,480
Speaker 1: again or Ramsey. UM to anyone who is listening, whether

879
00:52:18,520 --> 00:52:21,359
Speaker 1: you're gearing up for this big game or not, if

880
00:52:21,360 --> 00:52:24,120
Speaker 1: you have any chicken wing recipes or thoughts, please send

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00:52:24,120 --> 00:52:26,520
Speaker 1: them our way. You can do so at our email

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00:52:26,560 --> 00:52:29,080
Speaker 1: at Hello at saber pod dot com. We're also on

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00:52:29,120 --> 00:52:32,279
Speaker 1: social media. You can find us on Twitter, Instagram, and

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00:52:32,400 --> 00:52:35,520
Speaker 1: Facebook at saber Pod. We hope to hear from you.

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00:52:35,920 --> 00:52:38,560
Speaker 1: Thank you again to Ramsey, Thank you to our super

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00:52:38,600 --> 00:52:42,000
Speaker 1: producers Dylan Fagan and Andrew Howard. Thank you for listening,

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00:52:42,200 --> 00:52:43,799
Speaker 1: and we hope that lots more good things are coming

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00:52:43,840 --> 00:52:44,160
Speaker 1: your way.