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Speaker 1: And we're back for another episode of American Gravy. Get ready,

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Speaker 1: get your bibs. It is on, It is getting messy.

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Speaker 1: It is Hello everybody, and welcome back to American Gravy,

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Speaker 1: where this is where food meets fun, flavor meets the absurd,

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Speaker 1: of course, And I'm Chef Andrew Grouhl and I'm Lauren Gruel,

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Speaker 1: and today we're going to be diving into some of

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Speaker 1: the funniest, strangest, and most mouthwatering food stories making the

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Speaker 1: rounds this week. All right, babe, But Lauren, you know what,

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Speaker 1: let's face it, food news has gone off the rails

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Speaker 1: a little bit.

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Speaker 2: It always is off the rails.

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Speaker 1: So we're gonna bring it back to the We're gonna

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Speaker 1: bring it back to reality today, bringing it back to

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Speaker 1: so I gotta throw in there, right, I always start off,

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Speaker 1: see I can't stick to script. But it's kids Picture

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Speaker 1: Day today at our kids' school. Oh boy, yeah, And

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Speaker 1: I'm you know, it's funny whenever I hear kids Picture Day.

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Speaker 1: I remember when I would have the photos and it

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Speaker 1: was like the laser beams in the background.

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Speaker 2: Oh yeah, they were so fun.

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Speaker 1: Yeah, but they don't have that nowadays.

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Speaker 2: They don't have it. But also let's just go back

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Speaker 2: to our boys who refuse to wear nice clothes. They

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Speaker 2: want to wear the same thing that has like holes

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Speaker 2: in it. It's like stained.

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Speaker 1: The only way we can compromise with the kids nowadays

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Speaker 1: is we'll be like, all right, you got to pick

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Speaker 1: your clothes out the night before so that you're ready

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Speaker 1: in the morning. Because getting ready with three younger boys

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Speaker 1: in the morning is like it's basically a search for underwear.

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Speaker 2: They never know where anything is.

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Speaker 1: They don't want to wear underwear, which is disgusting.

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Speaker 2: Okay, they don't know where anything is. They want to

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Speaker 2: wear the same outfit.

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Speaker 1: So I've told them you can wear what you're going

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Speaker 1: to take a shower at night or bath or whatever

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Speaker 1: you do, you know, spray down and I sprang in

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Speaker 1: the backyard with a hose many times. And then just

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Speaker 1: whatever you're going to wear to school. Because they're kids,

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Speaker 1: you know, they don't stink when they sleep. Just wear

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Speaker 1: those clothes to bed or at least like the you know,

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Speaker 1: the shirt or part of it, and be lady.

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Speaker 2: We got to be like fifty percent there.

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Speaker 1: So now that they've interpreted that is like I can

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Speaker 1: wear my pajamas to school, so it's school picture day

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Speaker 1: and they look like they're homeless kids.

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Speaker 2: No, my favorite is our youngest. He likes his hair

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Speaker 2: like what's his name from a dumb and dummer Lloyd?

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Speaker 1: Is it Lloyd Gosh Lloyd Dobbler?

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Speaker 2: He I don't know why. He wants it right in

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Speaker 2: front of his face. And I was trying to comb

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Speaker 2: it to the side, you know, put some gel in it,

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Speaker 2: make it look somewhat presentable. He freaked out rubbed his hair,

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Speaker 2: so now it's like half to the side, half in

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Speaker 2: front of his face. These pictures are going to be

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Speaker 2: something to look forward to.

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Speaker 1: And I made some waffles this morning, so the other

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Speaker 1: son got syrup on his hands and put that in

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Speaker 1: his hair, so he's sticking straight up. It's great.

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Speaker 2: And there's some dribbles of syrup on his T shirts.

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Speaker 1: Yeah. So I can't wait to see what comes out

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Speaker 1: on these pictures. But I told the kids because they're young,

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Speaker 1: and I told them, I said, you know what, you're

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Speaker 1: going to look at these pictures when you're older, and

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Speaker 1: they're going to be kind of funny, So just make

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Speaker 1: the craziest face you possibly can. Like, I don't care

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Speaker 1: how quirky it is, how silly it is like cross

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Speaker 1: your eyes.

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Speaker 2: I love the kids. They all go through like this

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Speaker 2: awkward smile stage two exact. So I'm so excited I

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Speaker 2: think that I think our youngest will have that this year.

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Speaker 1: Well I gave them a couple little tips and tricks

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Speaker 1: just so you know, so you might be surprised and

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Speaker 1: you're going to say, who told you do that? When

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Speaker 1: they say, Dad, I might be in a timeout, so

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Speaker 1: that the outcome is yet to yet to be determined. There,

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Speaker 1: all right, Well, moving into the first main food line

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Speaker 1: this week, I'm gonna take a little deep dive. I

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Speaker 1: know this is old and we talked about it in

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Speaker 1: a past, but there's been some evidence that's come about

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Speaker 1: in regards to the Dun Dun Dun and the cracker

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Speaker 1: barrel saga.

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Speaker 2: Oh my gosh, that was so weird. It wasn't weird,

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Speaker 2: it was right, well, it was right right in which way.

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Speaker 1: Well, first of all, so for those of you who

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Speaker 1: don't remember, because this was two or three weeks ago

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Speaker 1: and we moved at the speed of lightning, is the

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Speaker 1: Cracker bell rebranded? Not just their logo itself, but you know,

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Speaker 1: they kind of did like a new brand book. And

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Speaker 1: then obviously they were interior designed at the restaurants. People

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Speaker 1: love Cracker Barrel. It's a legacy brand. It's really representative

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Speaker 1: of that kind of like deep South home cooking. And

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Speaker 1: they took out mister Cracker Barrel, I forget his name

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Speaker 1: from the logo itself, the guy that was sitting on

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Speaker 1: the rocking chair.

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Speaker 2: Yeah, there was no need to do that.

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Speaker 1: They didn't like that, so they brought in this outside

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Speaker 1: branding company and they spent millions of dollars, as I

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Speaker 1: had suggested at the time, and to redo the brand.

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Speaker 1: And there was a huge uproar and everybody was mad

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Speaker 1: about it, and it kind of became the cultural talking point.

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Speaker 1: You know, it was like bigger than that, and it

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Speaker 1: was and we won't get into any of that, but

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Speaker 1: I think that for me, when I looked at the

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Speaker 1: Cracker Barrel story, it was indicative of a problem that

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Speaker 1: we've seen across food service and generally retail brands overall

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Speaker 1: over the past ten or fifteen years, and that's watering

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Speaker 1: down brands that have history and legacy and trying to

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Speaker 1: make them more anadyne and really vanilla.

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Speaker 2: Right, didn't they do that? With miss Jemima the syrup.

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Speaker 1: Well that was that was a racial subject. Oh so yeah,

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Speaker 1: they wanted to remove and Jemima specifically from the bottle

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Speaker 1: because they thought that that was racist and we don't

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Speaker 1: need to touch on that just because I don't like that,

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Speaker 1: like all that fakes syrup to begin with. So it

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Speaker 1: wasn't a part of their target market. It's really just

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Speaker 1: high fructose corn syrup and caramel color. Just get the

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Speaker 1: real maple syrup. But I digress. So now it's funny.

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Speaker 1: You've seen like a little bit of this cleanup, right,

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Speaker 1: it was like, oh, the CEO needs to get fired.

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Speaker 1: And she was the CEO. Oh she was like some

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Speaker 1: you know, kind of like hot city ceo. I don't

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Speaker 1: mean hot, like physically hot, I mean like the hot

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Speaker 1: thing that was taking this kind of southern more country

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Speaker 1: style brand and trying to make it more chic cheek. Yeah,

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Speaker 1: like gen Xy. They had done all these cracker bell

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Speaker 1: pop ups in New York City as part of their

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Speaker 1: like brand activation, where they had TikTok influencers come in

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Speaker 1: and they set up I don't know if you know this,

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Speaker 1: they set up many cracker barrels, like in Union Square,

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Speaker 1: or in the general Times Square area and had all

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Speaker 1: and did like these crazy quirky which was part of

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Speaker 1: your eighty six from last week, was like all these

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Speaker 1: food influencers being crazy. Oh gosh, okay, I did not

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Speaker 1: know that they did that, but to me, that was

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Speaker 1: like representative of this this kind of modern mindset that

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Speaker 1: has really plagued a lot of our food. What I

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Speaker 1: said at the time was, here's what's gone down with

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Speaker 1: Cracker Barrel. They were bought out by a big private

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Speaker 1: equity firm ten or fifteen years ago, which we know

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Speaker 1: for a fact, they've decreased the quality of their food.

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Speaker 1: They've tried to create branding that's more standardized across like

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Speaker 1: a national audience. Because functionally, the way in which you

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Speaker 1: can get your franchisese or your multi unit operators. I

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Speaker 1: don't think that there are a franchise concept, but just

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Speaker 1: generally speaking, multi unit operators to stick to this brand book,

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Speaker 1: like everything has to be cut, copy and paste. So

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Speaker 1: when you walk into a Cracker Barrel and you know Virginia,

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Speaker 1: it's the same Cracker Barrel and Albuquerque, New Mexico, and

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Speaker 1: the way in which a lot of those firms try

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Speaker 1: and get you to do that and to standardize those

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Speaker 1: protocols and procedures is really by watering down the brand. Yeah,

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Speaker 1: and I don't like that approach. When we owned a

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Speaker 1: multi unit franchise group, we had restaurants across thirteen or

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Speaker 1: fourteen different locations. We allowed a lot of the local

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Speaker 1: market franchisees to kind of add their own flavor personality.

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Speaker 1: The seafood was different in each market. We had our

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Speaker 1: basic format of menu items, but then beyond that there

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Speaker 1: was obviously like local specialties, and that applied to design

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Speaker 1: and development for the stores as well. So now Cracker

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Speaker 1: Barrel is cleaning up and there they've fired the brand,

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Speaker 1: the advertising agency or the branding agency, I don't recall

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Speaker 1: the name of it, but.

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Speaker 2: Yeah, so they fired the design company, which is interesting.

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Speaker 1: Well, because somebody had to there needed to be a scalp,

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Speaker 1: like like somebody had to go take it wasn't going

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Speaker 1: to be the CEO, which I think like at the

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Speaker 1: end of the day, it all rolls up to the CEO,

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Speaker 1: so like you need to take responsibility and you need

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Speaker 1: to go out there and make a statement. They clearly

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Speaker 1: don't understand the Cracker Barrel customer. But here was my thing,

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Speaker 1: the brand itself and by that, the brand, and I

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Speaker 1: know a brand encompasses more than just the logo, but

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Speaker 1: we we superficially think of a brand as just the logo.

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Speaker 1: It was something that I could have gone on five

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Speaker 1: R and spent ninety dollars to get like an Indian

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Speaker 1: designer to create.

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Speaker 2: How much do you think they spent on that redesign?

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Speaker 1: I would suggest a million dollars plus geese, and as

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Speaker 1: part of a brand package, so they all they obviously,

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Speaker 1: you know they That becomes applicable to the interior design

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Speaker 1: of the store, which once again they got rid of

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Speaker 1: all the choschkeys that were around the restaurant. You walk

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Speaker 1: in and it's kind of this home homie feel like

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Speaker 1: you want to feel like you're walking into Gramma's dining room.

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Speaker 1: But they got rid of all that and they basically

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Speaker 1: replaced it with like just basic home good style tables,

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Speaker 1: and they got rid of all the stuff that was

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Speaker 1: on the walls. What have you? Okay, the clutter, although

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Speaker 1: I think it was like it was artful clutter.

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Speaker 2: Have we been to a cracker barrel?

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Speaker 1: Yeah? In Albuquerque. When we went and opened the Albuquerque stores,

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Speaker 1: I was hitting the cracker barrels out there?

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Speaker 2: Oh, I thought it was a roadhouse.

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Speaker 1: But that's a good question because I'll transition to the

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Speaker 1: bigger problem that nobody's talking about with cracker barrel. And

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Speaker 1: the point that I made is that it's the food.

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Speaker 1: Right at the end of the day, why we go

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Speaker 1: out to eat at restaurants is cost, convenience and the

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Speaker 1: food to quality, the quality to price ratio. And I

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Speaker 1: have never not gone to a restaurant because I didn't

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Speaker 1: like the logo or the interior design. And nor have

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Speaker 1: I ever gone to a restaurant in the casual dining

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Speaker 1: setting because I liked the way it looked and field

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Speaker 1: if I'm getting good food for the price, that's it, right,

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Speaker 1: Like that's why I'm going to go there. And would

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Speaker 1: you agree with that?

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Speaker 2: Yeah, I don't think I've ever gone to anywhere really

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Speaker 2: even like a regular store, like a clothing store because

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Speaker 2: of the logo.

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Speaker 1: Well you don't eat the clothes.

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Speaker 2: Well I know that, but like you don't. It's not

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Speaker 2: like a draw to like come.

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Speaker 1: In edible clothing is I think a topic for you.

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Speaker 2: That's a difference for pants, that's a different store.

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Speaker 1: So what cracker Bell has done is they've co packed

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Speaker 1: over the years, and it's not just Cracker Barrel. This

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Speaker 1: is so many of these brands. And what they do

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Speaker 1: is is that as costs go up in the restaurant industry,

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Speaker 1: you then have to start producing your food off site

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Speaker 1: because that decreases the units of labor that you need

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Speaker 1: in the store. And then you can buy all of

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Speaker 1: those copacked sauces and rice dishes and like pre prepared

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Speaker 1: foods that are no longer made on site. You can

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Speaker 1: buy them at bulk using these economies of scale, and

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Speaker 1: it brings the prices down, but then you lose the

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Speaker 1: flavor of the food and you lose that home cooked field.

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Speaker 1: That's what's happened over ten years. So they spent millions

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Speaker 1: of dollars on the logo, the brand, in the design,

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Speaker 1: the superficial element, but they didn't fix the food. And

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Speaker 1: I think that that is the problem altogether, and we're

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Speaker 1: going to weave that into some future stories. So they've

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Speaker 1: fired the design firm and conclusion, in addition to the

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Speaker 1: fact that they put out a ton of press releases

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Speaker 1: that we read in industry pubs publications saying that all

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Speaker 1: of the negative response was due to bots.

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Speaker 2: Very interesting that that's what they blamed it on.

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Speaker 1: But and they didn't have much data to prove that,

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Speaker 1: Like that was the headline that I read in Nations

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Speaker 1: Restaurant News, But it wasn't It wasn't like there was

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Speaker 1: no data to support that. So I think it was

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Speaker 1: the people speaking, and thank you all for speaking. Let's

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Speaker 1: keep talking about it.

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Speaker 2: Speaking of rebranding, you know Domino's pizza boxes can look

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Speaker 2: a little bit different shortly.

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Speaker 1: Yeah, once again, same thing. Like Domino's has put out

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Speaker 1: a ton of press about the fact that they're redesigning

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Speaker 1: their brand, their logo, and their pizza boxes, something that

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Speaker 1: they haven't done in thirteen years.

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Speaker 2: We all know Domino's pizza boxes, Like, that's Dominoes. Why

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Speaker 2: are they trying to, you know, change something that's good.

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Speaker 1: I like when brands don't refresh them. I like when

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Speaker 1: they become iconic versus doing a throwback where it's like, oh,

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Speaker 1: we're going back to our nineteen eighties design. You know

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Speaker 1: a lot of the soda brands do.

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Speaker 2: That and they're coming up with a catchy jingle.

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Speaker 1: Oh they are. They brought on a they brought on

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Speaker 1: a musician to do what what's the name of the musician?

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Speaker 1: Is it like shaboozy, Shaboozy shaboozy?

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Speaker 2: Would you like to would you like to share the jingle?

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Speaker 2: Since I clearly have a horrible singing voice.

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Speaker 1: I don't. I don't know what the jingle is, but

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Speaker 1: I'm not nor do I want it. I think it's

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Speaker 1: like Dominos get your pizza. There were two jingles. What

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Speaker 1: are the most memorable jingles you know from food?

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Speaker 2: Oh, gosh, I don't know.

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Speaker 1: Wama babybag Baby. That's a great one. And then do

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Speaker 1: you remember Hooty and the Blowfish tender chicken cheddar ranch sandwich.

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Speaker 1: I want my tender tender crisp chicken chad a ranch

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Speaker 1: where the French fries tastes like weeds. It was Hooty

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Speaker 1: and the Blowfish.

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Speaker 2: No, I do work.

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Speaker 1: It's rid all day. Okay. For those of you who

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Speaker 1: have heard this, please make a comment when we post

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Speaker 1: this episode, because you're.

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Speaker 2: Just going to go on YouTube after this and check

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Speaker 2: it out.

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Speaker 1: There are some really cool jingles. I miss those. I

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Speaker 1: missed the good old TV jingles when you'd walk around

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Speaker 1: all day at school and you had like a food

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Speaker 1: commercial in your head.

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Speaker 2: I don't I don't know food commercials, but I have

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Speaker 2: other type of commercials in my head, like like, oh

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Speaker 2: my gosh, why can I think of anything on the spot. Anyway,

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Speaker 2: I'll come up with one later.

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Speaker 1: I want my doublemint double mint, come on and double it,

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Speaker 1: double mint double fresh.

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Speaker 2: Okay, did you watch a lot of TV?

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Speaker 1: Growing I watched commercials. I was really into commercials, which

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Speaker 1: is surprising that I'm not in advertising, but whatever, so

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Speaker 1: be it. What's going on in the world of lifestyle

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Speaker 1: these days? A line?

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Speaker 2: Okay, So here's the thing. I used to think subtitles

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Speaker 2: were for old people. I every time I would go to,

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Speaker 2: you know, somebody's house and their parents had the TV on.

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Speaker 2: There were subtitles, and I could not pay attention to

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Speaker 2: what was on the TV because I was constantly reading

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Speaker 2: the subtitles. I was like, who would put subtitles on

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Speaker 2: the TV? This is so stupid. I am the person

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Speaker 2: now that needs close caption word. I need it on

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Speaker 2: at all times. I don't know what it is. I

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Speaker 2: don't know if it's an age thing, but I cannot

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Speaker 2: watch TV or a movie without closed captioning.

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Speaker 1: I love having the subtitles because I don't know what's happened?

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Speaker 1: And I'm not that old, I'm forty five, but I

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Speaker 1: can't hear anything you can't, which is sometimes it's selection.

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Speaker 1: I think it's selective hearing. Do you remember the story

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Speaker 1: of the guy this like what viral, who pretended for

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Speaker 1: twenty five years he was deaf so he didn't have

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Speaker 1: to talk to his wife?

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Speaker 2: How did it? First of all, that takes so much commitment,

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Speaker 2: that's amazing. But did he talk to anybody or he

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Speaker 2: just didn't talk? Did he have like guy friends on

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Speaker 2: the side that knew he could hear.

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Speaker 1: I have a feeling he had like a cadre of

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Speaker 1: people that were in on it, Like maybe he'd do

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Speaker 1: poker night and he could talk and get it all out.

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Speaker 1: But then otherwise at home he was just like she.

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Speaker 2: Why would you be married to somebody you don't want

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Speaker 2: to talk to.

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Speaker 1: I don't know. I've really bad hearing problems, so it

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Speaker 1: might happen to us. But I'm going to look right now. Wow,

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Speaker 1: I'm not saying no, I'm just pretend that he has

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Speaker 1: hearing issues and we'll never speak. I guess we can't

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Speaker 1: do the show together. What?

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Speaker 2: Yeah, Okay?

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Speaker 1: I love subtitles. I read them all the time, and

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Speaker 1: it's actually the way in which we can get our

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Speaker 1: kids to start like practicing reading. We'll just turn the

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Speaker 1: TV and put it on mute and be like read

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Speaker 1: the subtitles.

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Speaker 2: You know what I was doing, because I really want

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Speaker 2: to learn Spanish. I was putting the subtitles in Spanish,

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Speaker 2: but like listening to it in English so I could

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Speaker 2: see what they were saying.

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Speaker 1: Oh my god, that's very academic of you. Yeah, Ola

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Speaker 1: Lafiesta nosolos.

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Speaker 2: Here we go with his one liner singers.

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Speaker 1: That's a good one. So last week it was pat

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Speaker 1: lookout you have a chicken on your roof in German

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Speaker 1: and this week this party is not for the ugly people.

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Speaker 2: I thought, what say again.

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Speaker 1: Lafiesa nos paolo.

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Speaker 2: Fos akay gotcha.

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Speaker 1: Yeah see so don't worry, you're invited. It's okay. Wow, thanks, Yeah,

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Speaker 1: I know all right. So so that was that was

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Speaker 1: kind of a funny story. I remember that we talked

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Speaker 1: about that on Gutfeldt a while back, and it was

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Speaker 1: there was there was some pretty good jokes there. I'm

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Speaker 1: not a comedian, though, so I can't really make some titles. Yeah,

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Speaker 1: it was like the subtitle thing.

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Speaker 2: Well, what was funny about it?

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Speaker 1: This story has gone well, this story has been going

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Speaker 1: viral now for a while, so it's uh.

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Speaker 2: Well, I guess younger and younger people are also using

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Speaker 2: close captioning.

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Speaker 1: They are, which is good. What the fork?

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Speaker 2: What the fork? And what is going on?

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Speaker 1: What is yet? Well? I want to know. There's been

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Speaker 1: a lot of crazy food stories this week, but one

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Speaker 1: of them caught my eye, actually caught your eye or

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Speaker 1: your eyes my eyeballs. Yeah, so why don't you tell

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Speaker 1: us about this one?

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Speaker 2: Okay, first of all, this isn't like new, This isn't

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Speaker 2: a new thing. But a huge fight broke out at

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Speaker 2: a San Antonio Whataburger just after three am, which is

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Speaker 2: bad news in general. Like, if you're aut a Whataburger

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Speaker 2: at three am, you know you just had a long

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Speaker 2: night of partying, right.

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Speaker 1: You're not just or you're working the night shift.

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Speaker 2: I doubt I doubt that. So anyway, a huge fight

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Speaker 2: breaks out because there was a mix up in an order,

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Speaker 2: like somebody took the wrong order and there ended up

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Speaker 2: being a brawl inside this water burger at three am.

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Speaker 1: I understand that, and let me tell you why not

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Speaker 1: the actual fight itself, but don't you hate when you

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Speaker 1: go somewhere and it's like really crowded and everybody's hovering

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Speaker 1: around the pickup area, and then somebody takes your order

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Speaker 1: and you're just like livid because then you got to

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Speaker 1: go back up and you got to reorder, and then

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Speaker 1: they got to push it through and you wait for

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Speaker 1: another twenty or thirty minutes.

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Speaker 2: I don't think it takes that long. But at the

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Speaker 2: same time, I'm sure these people, if they were in

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Speaker 2: their right state of mind, it probably wouldn't have broken out.

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Speaker 1: It wouldn't have broken out in a brawl. But I

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Speaker 1: think people who get into fights at fast food restaurants

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Speaker 1: or waffle house waffle houses like the MMA Thunderdome of

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Speaker 1: Fights and restaurants. Waffle House. Yeah, and there were all

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Speaker 1: those videos that were going viral, Like I remember it

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Speaker 1: was like last year or the year before it was.

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Speaker 1: It was primarily during the pandemic because waffle house remained open,

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Speaker 1: so it was the place to be. It's the public square,

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Speaker 1: and the waffle house employees like they would throw down

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Speaker 1: with the customers, with the customers, yeah, with each other.

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Speaker 1: Now with the customers. I remember there was somebody who

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Speaker 1: liked threw a chair, and then this lady came the flow,

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Speaker 1: you know, the counter waitress. She just she like caught

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Speaker 1: the chair with one hand and then she took some

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Speaker 1: like nineteen year old drunk kid out with the top

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Speaker 1: of a chair and a syrup bottle. Never let me

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Speaker 1: go to a waffle house. I do you like waffle house?

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Speaker 2: I don't think so.

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Speaker 1: Have you ever been to a waffle house?

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Speaker 2: I think I went once and I didn't like the waffles.

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Speaker 1: I'll take a waffle house. I'll take waffle house over

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Speaker 1: the over eye hop any day. Hmmmm, although there's an

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Speaker 1: eye hopping near us. Where would you go if you wanted?

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Speaker 1: Like so, waffle house? I hop Denny's Snooze. What's the

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Speaker 1: other one?

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Speaker 2: I don't think there is any morning Watch or morning Watch? Oh,

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Speaker 2: first Watch, First Watch, morning Watch whatever. I actually like

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Speaker 2: First Watch. We've only been to one in New Jersey

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Speaker 2: though there's not any in California.

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Speaker 1: That was Florida. We were in front Florida.

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Speaker 2: I'm sorry. Is there a lot of.

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Speaker 1: People in New Jersey or from in Florida? From New Jersey?

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Speaker 2: Sorry?

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Speaker 1: Yeah, what's happened to the diner? Like that's one thing

420
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Speaker 1: that we've lost in America is like the good old

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Speaker 1: corner diner.

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Speaker 2: I love Denny's. When I was growing up, Oh my gosh,

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Speaker 2: Denny's was like my place to go.

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Speaker 1: I worked at a Denny's. Do you know that. Yeah,

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Speaker 1: when I was eighteen years old, I worked at a Denny's.

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Speaker 1: I worked the overnight shift and at the time, we

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Speaker 1: actually were cracking all of our own eggs. And I

428
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Speaker 1: was cracking eggs two am when the bar would get

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Speaker 1: out and everybody would come in there, and it was

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Speaker 1: just like Moon's over my Hammi, after Della Dinger, after

431
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Speaker 1: Moon's over my Grand Slam. Oh, the All American Grand Slam.

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Speaker 1: I'll wake up in cold sweats thinking about the All

433
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Speaker 1: American Grand Slam because I could never get the hash

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Speaker 1: Browns right on the top.

435
00:18:37,840 --> 00:18:39,760
Speaker 2: Well, now you're great at hash brown Oh.

436
00:18:39,640 --> 00:18:41,719
Speaker 1: I'm the hash brown King. I'm the breakfast king. So

437
00:18:41,800 --> 00:18:43,840
Speaker 1: in the restaurant industry, a lot of people don't know this.

438
00:18:43,840 --> 00:18:46,400
Speaker 1: This is that when you work through like a hotel

439
00:18:46,480 --> 00:18:50,080
Speaker 1: system or you know, like a corporate restaurant group where

440
00:18:50,080 --> 00:18:52,680
Speaker 1: you it's high quality, you always start off on the

441
00:18:52,720 --> 00:18:55,879
Speaker 1: egg station. So, like before, when I did my apprenticeship

442
00:18:55,960 --> 00:18:58,639
Speaker 1: up at in Oregon at Mount Hood, Like before you

443
00:18:58,680 --> 00:19:02,000
Speaker 1: could get to the fine diner dinner stage of working,

444
00:19:02,280 --> 00:19:03,879
Speaker 1: you had to well, you start off in the dishpit,

445
00:19:03,880 --> 00:19:05,480
Speaker 1: then you go to banquets, and then you go to

446
00:19:05,680 --> 00:19:08,720
Speaker 1: egg cookery. Right. The reason why egg cooking is because

447
00:19:08,880 --> 00:19:11,040
Speaker 1: for breakfast, people want their food in ten minutes or less.

448
00:19:11,040 --> 00:19:14,600
Speaker 1: Eggs can cook very very quickly. And the process of

449
00:19:14,600 --> 00:19:16,919
Speaker 1: flipping omelets and flipping eggs and cooking eggs, it just

450
00:19:16,960 --> 00:19:19,919
Speaker 1: teaches you how to control your station, make sure your

451
00:19:19,960 --> 00:19:22,800
Speaker 1: meissan plaus is all in its place. It was just

452
00:19:22,800 --> 00:19:26,359
Speaker 1: like your ingredients, your station is clean. And I loved

453
00:19:26,400 --> 00:19:30,119
Speaker 1: egg cooking because you're jamming out right, Like you got

454
00:19:30,520 --> 00:19:33,040
Speaker 1: ten omelets on the board, two over easy eggs, six

455
00:19:33,080 --> 00:19:39,960
Speaker 1: over medium eggs, fritatas you know, they used to say,

456
00:19:39,840 --> 00:19:43,720
Speaker 1: maybe maybe she's fatatted, and that was it. Like egg

457
00:19:43,760 --> 00:19:47,760
Speaker 1: cooking was the you had to pass through egg cookery.

458
00:19:47,760 --> 00:19:50,439
Speaker 1: How many of my egg chefs are out there, you see, Oh,

459
00:19:50,440 --> 00:19:51,960
Speaker 1: there's a lot of them listening. There's a lot. We

460
00:19:52,000 --> 00:19:55,480
Speaker 1: have a live studio audience here. But what's happened now

461
00:19:55,600 --> 00:19:58,880
Speaker 1: with diners and with a lot of these corporate breakfast

462
00:19:59,000 --> 00:20:01,560
Speaker 1: change is that All the eggs are bag they're treated

463
00:20:01,600 --> 00:20:04,520
Speaker 1: with citric acid. They're low quality eggs. They're cooked in

464
00:20:04,640 --> 00:20:07,119
Speaker 1: like these kind of egg contraptions where you just like

465
00:20:07,160 --> 00:20:09,920
Speaker 1: pour them in and you like close the lid, press

466
00:20:09,920 --> 00:20:13,119
Speaker 1: two minutes and then they're done. Nobody's poaching their eggs fresh.

467
00:20:13,480 --> 00:20:16,200
Speaker 1: New Jersey is the home of the diner. That's where

468
00:20:16,200 --> 00:20:18,520
Speaker 1: I grew up, right and the good old school New

469
00:20:18,560 --> 00:20:21,440
Speaker 1: Jersey diners still exists, especially off Route twenty two to

470
00:20:21,760 --> 00:20:24,600
Speaker 1: two to two oh six, you name it, Turnpike, got

471
00:20:24,640 --> 00:20:27,359
Speaker 1: a few Time to Eat diner, Felix number nine, you

472
00:20:27,440 --> 00:20:30,000
Speaker 1: name it. The Greeks ran the diner system over there,

473
00:20:30,400 --> 00:20:33,120
Speaker 1: so we need to bring that back cross country.

474
00:20:33,359 --> 00:20:35,840
Speaker 2: I know there. I can't even think of like a

475
00:20:35,840 --> 00:20:38,719
Speaker 2: good diner like here in California, at least, you know,

476
00:20:38,960 --> 00:20:40,280
Speaker 2: I grew up here. All I could think of is

477
00:20:40,320 --> 00:20:43,639
Speaker 2: Denny's ihop that's really it all that we had, or

478
00:20:43,680 --> 00:20:46,119
Speaker 2: Mebe's Cafe. Is that considered a dinam I.

479
00:20:46,080 --> 00:20:48,640
Speaker 1: Don't know, but they're closing or they've closed a lot

480
00:20:48,680 --> 00:20:52,480
Speaker 1: of them. The reason why the diner has lost its luster,

481
00:20:52,640 --> 00:20:56,679
Speaker 1: if you will, is because people don't go out to

482
00:20:56,680 --> 00:20:59,000
Speaker 1: eat for breakfast every single day, so brunch, like you'll

483
00:20:59,040 --> 00:21:01,040
Speaker 1: have this crazy Sunday brunch, you know, you'll do like

484
00:21:01,080 --> 00:21:02,879
Speaker 1: ten or fifteen thousand dollars in sales, and then like

485
00:21:02,920 --> 00:21:06,280
Speaker 1: on a Monday morning, maybe you've got the local bridge

486
00:21:06,280 --> 00:21:08,080
Speaker 1: club that comes and has like a cup of coffee

487
00:21:08,080 --> 00:21:12,000
Speaker 1: and they split a cinnamon bun five ways. Yeah, that's true,

488
00:21:12,119 --> 00:21:14,480
Speaker 1: that's true. But we need to bring back the breakfast meeting,

489
00:21:14,760 --> 00:21:17,159
Speaker 1: not the Starbucks meeting, not the let's go grab a

490
00:21:17,200 --> 00:21:19,040
Speaker 1: cup of coffee and sit for two hours, but like

491
00:21:19,080 --> 00:21:22,399
Speaker 1: the hardy breakfast meeting. Like we don't even go out

492
00:21:22,440 --> 00:21:24,679
Speaker 1: to breakfast. No. I went out to breakfast with Casey

493
00:21:25,160 --> 00:21:28,440
Speaker 1: a couple months back, who's another my cost city councilman,

494
00:21:29,000 --> 00:21:31,680
Speaker 1: Huntington Beach. We went to the hangout on the corner.

495
00:21:31,680 --> 00:21:33,800
Speaker 1: They had a great breakfast. Oh but it was it was.

496
00:21:33,920 --> 00:21:35,840
Speaker 1: It was actually pretty full, but it was everybody just

497
00:21:35,920 --> 00:21:40,000
Speaker 1: like you know, indulging in all you can drink coffee.

498
00:21:39,600 --> 00:21:41,840
Speaker 2: Refills, little mimosas in there.

499
00:21:42,040 --> 00:21:43,960
Speaker 1: Yeah. But that brings me to a bigger point. And

500
00:21:43,960 --> 00:21:45,480
Speaker 1: this is one thing I wanted to talk about and

501
00:21:45,480 --> 00:21:47,520
Speaker 1: bring up today, is that like the death of the

502
00:21:47,600 --> 00:21:51,080
Speaker 1: independent restaurant, a lot of people complain that they don't

503
00:21:51,080 --> 00:21:53,320
Speaker 1: have that like main street restaurant, that one of a

504
00:21:53,400 --> 00:21:56,720
Speaker 1: kind restaurant that Applebee's and Chili's are taking over every

505
00:21:56,760 --> 00:21:59,280
Speaker 1: rest stop and taking over every street corner in some

506
00:21:59,359 --> 00:22:02,119
Speaker 1: of these main streat areas, which is one hundred percent true.

507
00:22:02,520 --> 00:22:04,959
Speaker 1: And the reason behind that is just the cost of

508
00:22:05,040 --> 00:22:08,280
Speaker 1: doing business. So when you've got a multi unit restaurant group,

509
00:22:08,480 --> 00:22:09,840
Speaker 1: you can kind of you can bring a lot of

510
00:22:09,880 --> 00:22:12,119
Speaker 1: those costs up into a you know, like a corporate

511
00:22:12,119 --> 00:22:14,679
Speaker 1: line item, or you can share those costs across a

512
00:22:14,760 --> 00:22:18,600
Speaker 1: much bigger swath of restaurants. But what we need to do,

513
00:22:19,200 --> 00:22:22,480
Speaker 1: looking at California, New York, New Jersey, Florida's done a

514
00:22:22,480 --> 00:22:26,280
Speaker 1: pretty good job of keeping the restaurant economy strong. But

515
00:22:26,359 --> 00:22:28,600
Speaker 1: what we need to do is we need to really

516
00:22:28,680 --> 00:22:31,960
Speaker 1: dig into the costs that are baring these restaurants, and

517
00:22:32,200 --> 00:22:35,280
Speaker 1: cities need to actually start to incentivize bringing in small,

518
00:22:35,520 --> 00:22:38,560
Speaker 1: single unit mom and pop operators into their main streets

519
00:22:38,720 --> 00:22:41,680
Speaker 1: as opposed to these large, multi unit chains that are everywhere.

520
00:22:42,200 --> 00:22:44,800
Speaker 2: But also, why do you think people tend to go

521
00:22:44,960 --> 00:22:47,920
Speaker 2: to these chains instead of the mom and pop?

522
00:22:47,960 --> 00:22:50,680
Speaker 1: I feel like because they're they're well First of all,

523
00:22:50,720 --> 00:22:52,960
Speaker 1: they market a ton, right, because they have the money

524
00:22:52,960 --> 00:22:55,240
Speaker 1: to market a ton by virtue of the number of locations.

525
00:22:55,280 --> 00:22:57,760
Speaker 1: That in and of itself is marketing. The existence of

526
00:22:57,800 --> 00:23:00,560
Speaker 1: a restaurant is a billboard for a restaurant elsewhere. So

527
00:23:00,600 --> 00:23:04,159
Speaker 1: that's number one. Number two consistency, I think people just

528
00:23:04,200 --> 00:23:06,320
Speaker 1: feel like, oh, okay, what you're going to get? Yeah,

529
00:23:06,359 --> 00:23:09,680
Speaker 1: I know what I'm gonna get. It's consistent, and they

530
00:23:10,680 --> 00:23:14,040
Speaker 1: really stand out right. They have better locations, right, A

531
00:23:14,040 --> 00:23:16,120
Speaker 1: lot of them have drived through is they've got corner lots,

532
00:23:16,160 --> 00:23:20,200
Speaker 1: they've got freestanding buildings. So they're just in better locations, right,

533
00:23:20,280 --> 00:23:23,679
Speaker 1: And that's the key. I implore everybody to always look through,

534
00:23:24,040 --> 00:23:26,959
Speaker 1: you know, and try and find what the local restaurant is,

535
00:23:27,000 --> 00:23:30,119
Speaker 1: to go and support that restaurant. And in many cases

536
00:23:30,160 --> 00:23:32,640
Speaker 1: you might pay a little bit more at those restaurants,

537
00:23:32,680 --> 00:23:35,359
Speaker 1: but you're typically getting scratch made food that is also

538
00:23:35,520 --> 00:23:38,639
Speaker 1: much higher quality. But these are those types of public

539
00:23:38,680 --> 00:23:42,160
Speaker 1: private partnerships that I'm talking about where it's like cities

540
00:23:42,200 --> 00:23:45,359
Speaker 1: can basically create tax incentives and build out incentives and

541
00:23:45,400 --> 00:23:47,480
Speaker 1: permanent incentives, and we're doing that in Huntington Beach. What

542
00:23:47,480 --> 00:23:49,360
Speaker 1: are ways in which we can get more of these

543
00:23:49,359 --> 00:23:53,280
Speaker 1: small independent mom and pops in and highlight them. Whether

544
00:23:53,320 --> 00:23:56,399
Speaker 1: that's making the permitting process a lot easier getting some

545
00:23:56,480 --> 00:23:59,080
Speaker 1: of the pocket listings, because when you have a really

546
00:23:59,119 --> 00:24:01,640
Speaker 1: good location, one of the cliches in a restaurant industry

547
00:24:01,680 --> 00:24:04,119
Speaker 1: is location, location, location. A lot of times those are

548
00:24:04,200 --> 00:24:06,600
Speaker 1: listings that never go to market and they go right

549
00:24:06,680 --> 00:24:10,199
Speaker 1: to the corporate representative who takes it before it can

550
00:24:10,240 --> 00:24:12,320
Speaker 1: go out on the market to get one of those

551
00:24:12,320 --> 00:24:13,119
Speaker 1: good locations.

552
00:24:13,880 --> 00:24:15,399
Speaker 2: That's all good information, honey.

553
00:24:15,440 --> 00:24:17,239
Speaker 1: It is great information because if you build it, they

554
00:24:17,280 --> 00:24:20,440
Speaker 1: will come. Like it's a culinary scavenger hunt. We've talked

555
00:24:20,480 --> 00:24:22,000
Speaker 1: a lot about food, which is great, but I think

556
00:24:22,000 --> 00:24:24,160
Speaker 1: it's time that we give some information out to our

557
00:24:24,200 --> 00:24:28,199
Speaker 1: listeners here during our Sharpen your Skills segment. So do

558
00:24:28,240 --> 00:24:30,000
Speaker 1: we have any cooking tips today? My love?

559
00:24:30,200 --> 00:24:32,560
Speaker 2: I have one, And this is funny because if you

560
00:24:32,960 --> 00:24:36,639
Speaker 2: watch our cooking show, the one we have on video.

561
00:24:36,880 --> 00:24:39,640
Speaker 1: It's on YouTube American Gravy, It's on Brave Plus as well.

562
00:24:40,200 --> 00:24:45,240
Speaker 2: Andrew always makes me peel the garlic. That's true, always

563
00:24:45,280 --> 00:24:47,760
Speaker 2: because he hates when his hands smell like garlic. Anyway,

564
00:24:47,800 --> 00:24:48,840
Speaker 2: I have a good tip on that.

565
00:24:49,040 --> 00:24:49,320
Speaker 1: Okay.

566
00:24:49,320 --> 00:24:52,119
Speaker 2: Shoot, So did you know you can get your garlic

567
00:24:52,200 --> 00:24:54,840
Speaker 2: or like your shallott's, stick them in the microwave for

568
00:24:54,960 --> 00:24:57,840
Speaker 2: ten seconds and the outer what do you want to

569
00:24:57,880 --> 00:24:58,119
Speaker 2: call it?

570
00:24:58,119 --> 00:25:01,920
Speaker 1: A little jacket, little jacket, little garba jacket, a starter coat.

571
00:25:02,040 --> 00:25:03,600
Speaker 2: It peels off faster, It.

572
00:25:03,600 --> 00:25:07,040
Speaker 1: Peels right off. Yeah, because the moisture inside the clove

573
00:25:07,080 --> 00:25:09,320
Speaker 1: of garlic or the shallot itself, it steams a little

574
00:25:09,320 --> 00:25:11,400
Speaker 1: bit because that's where the water is. So it actually

575
00:25:11,440 --> 00:25:14,159
Speaker 1: steams the jacket off in that ten seconds, but it

576
00:25:14,160 --> 00:25:17,879
Speaker 1: doesn't cook the allium product itself. Okay. Is it just

577
00:25:17,920 --> 00:25:20,000
Speaker 1: called the skin? It is the skin?

578
00:25:20,600 --> 00:25:24,200
Speaker 2: Okay. I like the jacket though it sounds cute.

579
00:25:24,320 --> 00:25:25,800
Speaker 1: I'd love a garlic jacket.

580
00:25:25,920 --> 00:25:26,960
Speaker 2: No, you wouldn't, Yeah, why not?

581
00:25:27,040 --> 00:25:28,720
Speaker 1: What are you gonna be for Halloween this year? Speaking

582
00:25:28,720 --> 00:25:29,560
Speaker 1: at garlic? Ugh?

583
00:25:31,200 --> 00:25:32,760
Speaker 2: What a witch?

584
00:25:33,680 --> 00:25:36,480
Speaker 1: Oh my god, witches aren't afraid of garlic. That's you're

585
00:25:36,480 --> 00:25:36,920
Speaker 1: thinking about.

586
00:25:39,760 --> 00:25:41,440
Speaker 2: I don't know because last year?

587
00:25:41,560 --> 00:25:42,880
Speaker 1: No, was it last year.

588
00:25:43,119 --> 00:25:43,880
Speaker 2: Or two years ago?

589
00:25:44,000 --> 00:25:45,400
Speaker 1: I don't know. I don't know what you're gonna say.

590
00:25:45,480 --> 00:25:47,800
Speaker 2: So remember we went to the Halloween party and I

591
00:25:47,880 --> 00:25:49,600
Speaker 2: was so excited. I was like, oh, I'm finally got

592
00:25:49,680 --> 00:25:53,159
Speaker 2: to dress up. I dressed up as Uma Thurman in

593
00:25:54,000 --> 00:25:54,680
Speaker 2: what's that movie?

594
00:25:55,000 --> 00:25:55,560
Speaker 1: Pulp fiction?

595
00:25:55,680 --> 00:25:57,719
Speaker 2: Pulp fiction was I got the wig, I got the

596
00:25:57,760 --> 00:25:59,240
Speaker 2: red lipstick, the fake cigarette.

597
00:25:59,240 --> 00:26:00,560
Speaker 1: I was so excited, beauty mark.

598
00:26:01,040 --> 00:26:04,080
Speaker 2: Then we get to the party, not one single adult

599
00:26:04,200 --> 00:26:04,760
Speaker 2: is dressed.

600
00:26:04,840 --> 00:26:06,800
Speaker 1: Uff it is true. So we played it off like

601
00:26:06,880 --> 00:26:09,000
Speaker 1: she could. She she left the wig on, got rid

602
00:26:09,040 --> 00:26:10,800
Speaker 1: of the beating mark in the fake cigarette. She say, oh,

603
00:26:10,800 --> 00:26:12,639
Speaker 1: this is what I happen to be wearing today. So

604
00:26:12,720 --> 00:26:13,280
Speaker 1: come to going for the.

605
00:26:13,280 --> 00:26:16,320
Speaker 2: Zoom at third one thing, I'm kind of nervous.

606
00:26:16,520 --> 00:26:18,080
Speaker 1: So we did show up at the party and nobody

607
00:26:18,160 --> 00:26:20,159
Speaker 1: was dressed. But you guys are ready for you. Laurence

608
00:26:20,200 --> 00:26:22,520
Speaker 1: wasn't bad. No, that's not true. Don't you remember I

609
00:26:22,560 --> 00:26:25,560
Speaker 1: had the inflatable dinosaur costume on. So that was very

610
00:26:25,600 --> 00:26:27,680
Speaker 1: awkward for our social our social group.

611
00:26:27,920 --> 00:26:30,400
Speaker 2: Yeah, well we're not invited back to that party.

612
00:26:30,520 --> 00:26:32,760
Speaker 1: We were not invited back because the tail of my

613
00:26:32,880 --> 00:26:36,280
Speaker 1: dinosaur thing dropped every.

614
00:26:35,440 --> 00:26:37,160
Speaker 2: All the jello shots that they did.

615
00:26:37,280 --> 00:26:39,840
Speaker 1: It did. Yeah, Lauren and I don't have many friends,

616
00:26:40,000 --> 00:26:43,040
Speaker 1: so that's why you're my best friend. We're pretty we're

617
00:26:43,040 --> 00:26:47,000
Speaker 1: pretty awkward in social settings. Especially because everyone's always like,

618
00:26:47,040 --> 00:26:48,520
Speaker 1: oh my gosh, what do you think of the food?

619
00:26:48,600 --> 00:26:51,760
Speaker 2: You're the chef, And you know what, I find that

620
00:26:51,800 --> 00:26:54,840
Speaker 2: funny When we go to people's houses, they are so

621
00:26:54,880 --> 00:26:57,760
Speaker 2: intimidated to like have us eat their food. They're like,

622
00:26:57,800 --> 00:27:00,280
Speaker 2: oh gosh, I hope it's okay, and we're like, what, Like,

623
00:27:00,640 --> 00:27:02,160
Speaker 2: we're not picky at all.

624
00:27:02,359 --> 00:27:04,879
Speaker 1: If someone is cooking for me, the food is already

625
00:27:04,880 --> 00:27:07,280
Speaker 1: ten out of ten. Like that's what people need to realize.

626
00:27:07,359 --> 00:27:09,960
Speaker 1: Do not be intimidated cooking for chefs or restaurant people

627
00:27:10,000 --> 00:27:12,800
Speaker 1: because we're used to providing food for other people.

628
00:27:12,840 --> 00:27:15,639
Speaker 2: Exactly. We are used to being the ones providing it.

629
00:27:15,720 --> 00:27:17,560
Speaker 2: We're doing the events, we're doing all this stuff, and

630
00:27:17,600 --> 00:27:19,360
Speaker 2: I love when we don't have to do anything.

631
00:27:19,440 --> 00:27:21,560
Speaker 1: The only thing I'm ever gonna judge is the ratio

632
00:27:21,800 --> 00:27:23,720
Speaker 1: of milk to cereal and a cereal bowl.

633
00:27:24,800 --> 00:27:27,800
Speaker 2: Well, I don't think we're eating cereal at anyone's houses.

634
00:27:27,520 --> 00:27:29,399
Speaker 1: No, But that's my point is that I'm used to

635
00:27:29,440 --> 00:27:33,879
Speaker 1: just eating cereal. So cook you dinner, you do. Lauren

636
00:27:33,960 --> 00:27:35,720
Speaker 1: is the chef at home. She cooks us great dinner.

637
00:27:35,760 --> 00:27:38,480
Speaker 1: Although last night I threw a little sausage, a little

638
00:27:38,560 --> 00:27:40,040
Speaker 1: chicken sausage stew together.

639
00:27:40,160 --> 00:27:40,840
Speaker 2: It was very good.

640
00:27:40,920 --> 00:27:43,399
Speaker 1: Shit. Kids love it. Kids loved it. You want to

641
00:27:43,400 --> 00:27:45,520
Speaker 1: know what I did? I pants heared a bunch of sausage,

642
00:27:45,560 --> 00:27:47,600
Speaker 1: and I threw my chicken breast in the pan, and

643
00:27:47,600 --> 00:27:49,359
Speaker 1: then I threw some beef stock in there, and a

644
00:27:49,359 --> 00:27:51,560
Speaker 1: little bit of that tomato stuff you had left over.

645
00:27:52,000 --> 00:27:54,239
Speaker 1: Then I turned the heat off right and I let

646
00:27:54,320 --> 00:27:57,159
Speaker 1: the steam finish cooking everything, turned the heat back on,

647
00:27:57,240 --> 00:27:59,640
Speaker 1: pulled the protein out, but then I threw the sausage

648
00:27:59,720 --> 00:28:01,520
Speaker 1: was left in the pan with the chicken juices and

649
00:28:01,520 --> 00:28:03,840
Speaker 1: the beef stock. So then the chicken was sitting on

650
00:28:03,840 --> 00:28:05,800
Speaker 1: a plate, resting and just you know, hanging out, having

651
00:28:05,800 --> 00:28:08,840
Speaker 1: a cigarette. And I brought the pan back up to

652
00:28:08,880 --> 00:28:10,600
Speaker 1: like a medium high heat, and I threw a big

653
00:28:10,600 --> 00:28:13,080
Speaker 1: old chunk of butter in there, mounted the sauce at

654
00:28:13,080 --> 00:28:16,960
Speaker 1: the end that's called Monte albert in French cooking burr burr,

655
00:28:17,720 --> 00:28:20,159
Speaker 1: and then pulled the sauce together, poured it over the

656
00:28:20,200 --> 00:28:23,520
Speaker 1: chicken with the sausage, and bingo bongo. Oh Yeah that

657
00:28:23,720 --> 00:28:28,359
Speaker 1: was it. So that's eighty six something today. Okay, what

658
00:28:28,400 --> 00:28:29,640
Speaker 1: do you hate? What do you want to see?

659
00:28:29,920 --> 00:28:31,200
Speaker 2: I hate I don't hate and I don't want to

660
00:28:31,240 --> 00:28:35,000
Speaker 2: see go, but the over use of AI, because I'm

661
00:28:35,040 --> 00:28:37,280
Speaker 2: getting to the age now where I can't really tell

662
00:28:37,359 --> 00:28:38,720
Speaker 2: what's what's AI.

663
00:28:39,800 --> 00:28:42,600
Speaker 1: You're getting to the age she's listening in close capching

664
00:28:43,000 --> 00:28:45,320
Speaker 1: she's going to bed at six pm on thirty seven.

665
00:28:45,360 --> 00:28:47,960
Speaker 2: By the way, Yeah, but I don't know what that is, okay.

666
00:28:48,040 --> 00:28:50,040
Speaker 2: So like I'll watch a video and I'm like, oh

667
00:28:50,080 --> 00:28:52,440
Speaker 2: my gosh, and then our oldest son will be like, mom,

668
00:28:52,640 --> 00:28:57,000
Speaker 2: that's AI. I'm like, So, I'm not against AI. I

669
00:28:57,000 --> 00:29:00,160
Speaker 2: think it's great. I love using chat GPT. I'm not

670
00:29:00,200 --> 00:29:03,440
Speaker 2: gonna lie, you know. I think that's nice to have.

671
00:29:03,760 --> 00:29:06,960
Speaker 2: But like, these videos are like driving me insane because

672
00:29:06,960 --> 00:29:08,320
Speaker 2: I can't tell if it's real or not.

673
00:29:08,520 --> 00:29:10,520
Speaker 1: I totally agreed that I was looking at something with

674
00:29:10,520 --> 00:29:12,360
Speaker 1: the kids last night and it was like a tornado.

675
00:29:12,400 --> 00:29:14,160
Speaker 1: And then the tornado picked the guy up and like

676
00:29:14,200 --> 00:29:16,400
Speaker 1: threw him around and he landed on a roof and

677
00:29:16,440 --> 00:29:17,840
Speaker 1: broke through the roof and then he was in the

678
00:29:17,880 --> 00:29:19,880
Speaker 1: basement of the house. This is how quickly it happened.

679
00:29:20,000 --> 00:29:21,720
Speaker 1: I thought it was real, and then our kids I

680
00:29:21,760 --> 00:29:24,400
Speaker 1: was like, look at that tornado. That's unbelievable. Yeah, my dad,

681
00:29:24,400 --> 00:29:24,920
Speaker 1: you're native.

682
00:29:25,000 --> 00:29:28,200
Speaker 2: I saw a similar video where the tornado like picked

683
00:29:28,280 --> 00:29:30,520
Speaker 2: up the family dog and like took it, and I'm like,

684
00:29:30,600 --> 00:29:33,000
Speaker 2: oh my gosh. And then it took me a second.

685
00:29:33,000 --> 00:29:34,200
Speaker 2: I was like, oh my gosh, this is ai.

686
00:29:34,720 --> 00:29:36,680
Speaker 1: You know how I know that Lauren loves Chat GPT

687
00:29:36,800 --> 00:29:38,600
Speaker 1: is because I'll get like these love notes from her,

688
00:29:38,840 --> 00:29:40,840
Speaker 1: or she'll be like and she'll write too much. She'll

689
00:29:40,880 --> 00:29:43,360
Speaker 1: be like, I've been pontificating about the romance in our

690
00:29:43,360 --> 00:29:45,440
Speaker 1: lives and I think we need to transcend this moment.

691
00:29:45,560 --> 00:29:47,800
Speaker 1: And I'm like, oh my god, she's chut ept in

692
00:29:47,880 --> 00:29:48,240
Speaker 1: our life.

693
00:29:48,240 --> 00:29:51,600
Speaker 2: Your chat GPT a freaking love note to you. I

694
00:29:51,640 --> 00:29:54,000
Speaker 2: will tell you that they come from here. And what

695
00:29:54,040 --> 00:29:55,760
Speaker 2: I'm doing right now is I'm holding my heart.

696
00:29:55,960 --> 00:29:57,000
Speaker 1: She's pointing to her button.

697
00:29:57,640 --> 00:30:01,280
Speaker 2: Got it, but butts, I'm gonna kick yours.

698
00:30:01,560 --> 00:30:04,320
Speaker 1: Yeah, that is right. So you know, Wow, we went

699
00:30:04,360 --> 00:30:08,200
Speaker 1: through a lot today, but Crackerbell Restaurant Overview, you name it,

700
00:30:08,240 --> 00:30:10,840
Speaker 1: eighty six it. We're still looking for the eighty six

701
00:30:10,880 --> 00:30:12,720
Speaker 1: items from all of our listeners. So you know, the

702
00:30:12,720 --> 00:30:15,000
Speaker 1: place to find us is on X. I'm at Chef Croll.

703
00:30:15,720 --> 00:30:19,040
Speaker 2: I'm at Lauren Girl or Instagram Lauren Underscore Girl. I'm

704
00:30:19,080 --> 00:30:22,440
Speaker 2: more active on my Instagram. You're more active on your X.

705
00:30:22,680 --> 00:30:24,680
Speaker 1: Yes, I am more active on my ex as well

706
00:30:24,720 --> 00:30:28,320
Speaker 1: as I'm very very active on my Facebook Messenger.

707
00:30:29,080 --> 00:30:29,640
Speaker 2: That's weird.

708
00:30:29,880 --> 00:30:31,680
Speaker 1: I'm actually not. I don't know why. I'm trying to

709
00:30:31,680 --> 00:30:32,920
Speaker 1: come up with something funny there.

710
00:30:33,240 --> 00:30:36,240
Speaker 2: All right, Well that note.

711
00:30:35,480 --> 00:30:37,040
Speaker 1: Yeah, on that note, we're going to be wrapping it

712
00:30:37,120 --> 00:30:39,240
Speaker 1: up here, so make sure you hit us with your stories.

713
00:30:39,360 --> 00:30:41,640
Speaker 1: Thank you for all the sandwich recommendations that everybody gave

714
00:30:41,680 --> 00:30:44,800
Speaker 1: us last week. I've had eleven sandwiches today alone. I'm

715
00:30:44,840 --> 00:30:47,760
Speaker 1: excited about my twelfth. All right, and see you later.

716
00:30:48,000 --> 00:30:51,560
Speaker 2: Bye,