1 00:00:08,640 --> 00:00:10,840 Speaker 1: Hello, and welcome to food Stuff. I'm an Aries and 2 00:00:10,880 --> 00:00:15,280 Speaker 1: I'm Lauren Vogelbaum, and today we're talking about buffets of 3 00:00:15,400 --> 00:00:18,959 Speaker 1: the all you can eat variety. Yes specifically, yes, not 4 00:00:20,000 --> 00:00:26,119 Speaker 1: Jimmy Buffett's French cousins eating somewhere at Buffet's. Perhaps I 5 00:00:26,120 --> 00:00:27,960 Speaker 1: don't know. They're not involved in this story, is what 6 00:00:27,960 --> 00:00:32,440 Speaker 1: I'm trying to say. Not very much that I know of. Yeah, 7 00:00:32,680 --> 00:00:34,960 Speaker 1: I didn't look into it too deeply. Anything can happen 8 00:00:35,000 --> 00:00:37,760 Speaker 1: in these episodes. You know this is true. I have 9 00:00:37,840 --> 00:00:39,479 Speaker 1: no idea where where this is going to go. I 10 00:00:39,479 --> 00:00:43,360 Speaker 1: feel like run a roller coaster, perfect that air of 11 00:00:43,440 --> 00:00:48,200 Speaker 1: mystery I like to keep up. Yes, this this episode 12 00:00:48,280 --> 00:00:51,880 Speaker 1: was partially inspired by a article on how stuff works 13 00:00:51,920 --> 00:00:54,560 Speaker 1: called why Restaurants Love Buffets Even More than You do, 14 00:00:55,120 --> 00:00:57,760 Speaker 1: just published recently. I think it's written by Dave Rouse, 15 00:00:57,800 --> 00:01:01,760 Speaker 1: who is an absolute gem. And once, once I had 16 00:01:01,800 --> 00:01:05,120 Speaker 1: that kind of nugget in my head, I was like, Yes, 17 00:01:05,680 --> 00:01:09,679 Speaker 1: where do buffets come from? And we will tell you 18 00:01:10,280 --> 00:01:14,920 Speaker 1: all about it. My favorite buffet is at Caesar's. And yes, 19 00:01:14,959 --> 00:01:20,679 Speaker 1: I have a favorite buffet um in Vegas. I always 20 00:01:20,760 --> 00:01:23,679 Speaker 1: mistakenly call it Little Caesar's. But it's Caesar's. That's definitely 21 00:01:23,720 --> 00:01:25,479 Speaker 1: a different thing. It is very much a different thing. 22 00:01:25,520 --> 00:01:27,559 Speaker 1: People laugh at me all the time, and I don't 23 00:01:27,840 --> 00:01:30,840 Speaker 1: realize why. It's one of those things. I just do 24 00:01:31,000 --> 00:01:35,680 Speaker 1: it automatically. But Caesar's um, and it's called buckan a 25 00:01:37,520 --> 00:01:42,840 Speaker 1: very appropriate, very appropriate. It is so good. And it 26 00:01:43,040 --> 00:01:46,560 Speaker 1: used to have unlimited mimosas and or champagne, but now 27 00:01:46,600 --> 00:01:49,920 Speaker 1: there's a two hour limit. I suspect it's because of 28 00:01:50,480 --> 00:01:53,200 Speaker 1: it was me. They were like, we can't have that 29 00:01:53,320 --> 00:01:56,960 Speaker 1: happen again. We gotta put some like we have a situation. 30 00:01:57,840 --> 00:02:00,640 Speaker 1: They're on their walkie talkies back there. She still here 31 00:02:00,960 --> 00:02:05,760 Speaker 1: drinking champagne, waiting for the dinner service to start. Um. 32 00:02:05,920 --> 00:02:08,800 Speaker 1: They have eight chefs. Some places I read it was more, 33 00:02:08,840 --> 00:02:11,840 Speaker 1: but eight chefs, five dishes a day. They have a 34 00:02:11,840 --> 00:02:15,239 Speaker 1: whole macaroon section they have made to order crepes and 35 00:02:15,520 --> 00:02:19,359 Speaker 1: get a watto. Damn sum. I thought I'd like been 36 00:02:19,400 --> 00:02:21,760 Speaker 1: to every place, but then I found out there was 37 00:02:21,800 --> 00:02:26,320 Speaker 1: a whole other section and I had to wait to 38 00:02:26,360 --> 00:02:31,119 Speaker 1: get hungry again, or at least not completely miserable. They 39 00:02:31,120 --> 00:02:34,120 Speaker 1: have really fancy things to like trufle deviled eggs, lump crap, 40 00:02:34,160 --> 00:02:41,120 Speaker 1: avocado toast, red velvet pancakes, green applewood smoked wag what Yeah, man, 41 00:02:41,400 --> 00:02:45,440 Speaker 1: all right, I also feel like they're there are all 42 00:02:45,520 --> 00:02:47,720 Speaker 1: you can eat and drink sushi places in New York, 43 00:02:47,720 --> 00:02:49,160 Speaker 1: and last time I went to New York, I went 44 00:02:49,240 --> 00:02:52,400 Speaker 1: to one, but the memory is definitely fuzzy, so was 45 00:02:52,720 --> 00:02:55,160 Speaker 1: all you can drink involved? And I can understand why 46 00:02:55,240 --> 00:02:57,920 Speaker 1: it makes sense. I've never been to Vegas, and I'm 47 00:02:57,960 --> 00:03:00,480 Speaker 1: not really good at buffet's, Like I'm just all person, 48 00:03:00,600 --> 00:03:03,359 Speaker 1: I don't really eat that. I like snack more than yeah. 49 00:03:04,200 --> 00:03:06,520 Speaker 1: But there is one in Atlanta that focuses on like 50 00:03:06,520 --> 00:03:09,880 Speaker 1: like Japanese and and seafood called Nori Nori. That's pretty 51 00:03:09,960 --> 00:03:13,040 Speaker 1: ridiculous and we should we should go because yeah, oh 52 00:03:13,120 --> 00:03:16,160 Speaker 1: I'm on board. I haven't heard of this place. Oh 53 00:03:16,200 --> 00:03:18,440 Speaker 1: it's up in It's up in like like nor Northcross 54 00:03:18,440 --> 00:03:21,959 Speaker 1: like anything like that. Yeah, Like I have a very 55 00:03:22,000 --> 00:03:25,400 Speaker 1: small radius, don't worry, I'll drive, okay for effects. I 56 00:03:25,440 --> 00:03:27,760 Speaker 1: remember reading once that most people don't get their money's 57 00:03:27,800 --> 00:03:29,760 Speaker 1: worth out of a buffet and we're going to talk 58 00:03:29,800 --> 00:03:33,920 Speaker 1: about that. But I believe in my heart most definitely 59 00:03:34,400 --> 00:03:39,360 Speaker 1: for the worst I do. I have someone that does. 60 00:03:39,600 --> 00:03:42,400 Speaker 1: I see it as a challenge and I'm a very 61 00:03:42,480 --> 00:03:46,200 Speaker 1: frugal person. Yeah, it's something I urn and I'm we 62 00:03:46,240 --> 00:03:47,640 Speaker 1: I think we've talked about on the show, but we're 63 00:03:47,640 --> 00:03:51,280 Speaker 1: both straight cats. But if there's it's it's all about 64 00:03:51,320 --> 00:03:54,240 Speaker 1: like getting the most for your money and it's not healthy, 65 00:03:54,280 --> 00:04:00,240 Speaker 1: but it's it's part yeah, yeah, speaking of people get 66 00:04:00,240 --> 00:04:03,920 Speaker 1: their money's worth at the Pats. I whenever I think 67 00:04:03,920 --> 00:04:05,480 Speaker 1: of the fat, I think of this one episode of 68 00:04:05,480 --> 00:04:14,480 Speaker 1: The Simpsons. I'm sorry, man, but everything on the menu 69 00:04:14,600 --> 00:04:17,000 Speaker 1: has fish in it? What about the bread? Does that 70 00:04:17,040 --> 00:04:19,720 Speaker 1: have much fish in it? Yes? Oh, I have some 71 00:04:20,040 --> 00:04:24,120 Speaker 1: tacks in my purse. Excellent choice. And for the gentleman, 72 00:04:24,200 --> 00:04:26,440 Speaker 1: all you can eat, all you can eat? Then, man 73 00:04:26,440 --> 00:04:29,680 Speaker 1: eat all our shrimp and two plastic lobsters? Tis no 74 00:04:29,800 --> 00:04:36,000 Speaker 1: man tis a remorseless eating machine. I'm fairly certain I've 75 00:04:36,000 --> 00:04:41,640 Speaker 1: been called a remorseless eating machine. And as I've alluded 76 00:04:41,680 --> 00:04:44,400 Speaker 1: to on this podcast, I'm very competitive with my brothers 77 00:04:44,600 --> 00:04:47,440 Speaker 1: and general, but with my brothers and me and my 78 00:04:47,480 --> 00:04:51,760 Speaker 1: little brother were extremely competitive when it came to who 79 00:04:51,760 --> 00:04:54,880 Speaker 1: could eat the most, and it came to it came 80 00:04:54,880 --> 00:04:58,880 Speaker 1: to a head at a seafood restaurant. Um, I'm not 81 00:04:58,920 --> 00:05:02,080 Speaker 1: proud of what went down that day. I'm not proud 82 00:05:02,120 --> 00:05:06,480 Speaker 1: at all. He won, he won fair and square. Well, 83 00:05:06,640 --> 00:05:11,520 Speaker 1: that's it's sometimes it's okay to be on the losing side. 84 00:05:12,320 --> 00:05:16,800 Speaker 1: There are life lessons there, there are. Somebody told me recently, 85 00:05:17,040 --> 00:05:22,280 Speaker 1: as as an adult woman, you need to learn how 86 00:05:22,320 --> 00:05:27,080 Speaker 1: to lose as well. So it is for sure I 87 00:05:27,160 --> 00:05:31,719 Speaker 1: learned something. I'm not sure what, but I learned something 88 00:05:31,760 --> 00:05:36,320 Speaker 1: that day. That's good. That's good. That's good. Um. And 89 00:05:37,240 --> 00:05:40,200 Speaker 1: that brings us to the question that we always ask 90 00:05:41,320 --> 00:05:48,359 Speaker 1: buffet's why are they? Well, Uh, if you don't know, 91 00:05:48,480 --> 00:05:51,599 Speaker 1: then the past like five minutes have probably been very confusing. 92 00:05:52,800 --> 00:05:56,160 Speaker 1: A buffet style restaurant is one that, okay. In in 93 00:05:56,200 --> 00:05:58,800 Speaker 1: a regular restaurant, you have a server take your order, 94 00:05:59,040 --> 00:06:01,000 Speaker 1: and then they have the kitchen prepare the order and 95 00:06:01,000 --> 00:06:03,680 Speaker 1: then they bring it to you. In a buffet restaurant, 96 00:06:03,760 --> 00:06:06,800 Speaker 1: the kitchen has pre made these large pans and platters 97 00:06:06,800 --> 00:06:09,400 Speaker 1: of food that are set out in specialized tables in 98 00:06:09,400 --> 00:06:14,080 Speaker 1: the dining room and kept appropriately hot or cold hopefully. Uh. 99 00:06:14,120 --> 00:06:16,520 Speaker 1: The customer takes what they wish from the buffet and 100 00:06:16,640 --> 00:06:20,760 Speaker 1: generally pays a flat fee. Servers may take your drink 101 00:06:20,880 --> 00:06:23,200 Speaker 1: orders or let you play special orders from the kitchen. 102 00:06:23,560 --> 00:06:25,960 Speaker 1: They'll clear your used plates in silver, they'll bring you 103 00:06:25,960 --> 00:06:30,120 Speaker 1: your tab. But there's relatively low like server to customer interaction, 104 00:06:31,880 --> 00:06:35,760 Speaker 1: and they are pretty popular or varying le popular in 105 00:06:35,800 --> 00:06:38,200 Speaker 1: the US anyway, because they tend to offer a lot 106 00:06:38,200 --> 00:06:41,279 Speaker 1: of variety and speed of service to the customer um 107 00:06:41,320 --> 00:06:44,680 Speaker 1: for the money value um. They're perceived to be inexpensive 108 00:06:44,839 --> 00:06:48,000 Speaker 1: or or high in value to the customer, and there 109 00:06:48,040 --> 00:06:51,719 Speaker 1: are several intersecting class and age demographics for whom the 110 00:06:51,760 --> 00:06:56,560 Speaker 1: allure of infinite food is just intensely comforting and gratifying. 111 00:06:58,120 --> 00:07:01,000 Speaker 1: And restaurants like them because they can be inexpensive to run. 112 00:07:01,279 --> 00:07:03,440 Speaker 1: You can, depending on your situation, work with the skeleton 113 00:07:03,520 --> 00:07:05,360 Speaker 1: crew in the kitchen and in the front of house 114 00:07:05,520 --> 00:07:08,919 Speaker 1: with no order time weight, the tables turnover faster, You 115 00:07:08,960 --> 00:07:11,520 Speaker 1: have the flexibility to change your menu daily based on 116 00:07:11,600 --> 00:07:14,600 Speaker 1: whatever ingredients are cheap, and furthermore, all of that is 117 00:07:14,640 --> 00:07:18,240 Speaker 1: considered a plus by novelty seeking and seasonal eating patrons, 118 00:07:18,680 --> 00:07:26,120 Speaker 1: so nice times all around generally. Currently, there are thousands 119 00:07:26,320 --> 00:07:28,480 Speaker 1: all you can eat buffets in the US and Vegas 120 00:07:28,600 --> 00:07:32,200 Speaker 1: is home to about forty of them. Um, it's like 121 00:07:32,240 --> 00:07:35,240 Speaker 1: a big lore. What buffet are you going to go 122 00:07:35,320 --> 00:07:38,880 Speaker 1: to when you visit? Atlantic City too apparently has a 123 00:07:38,880 --> 00:07:40,760 Speaker 1: lot of them. Oh, I believe it. I believe it. 124 00:07:41,240 --> 00:07:44,239 Speaker 1: You can find all kinds of buffet in in Vegas, 125 00:07:44,320 --> 00:07:48,640 Speaker 1: ranging from affordable to quite expensive and fancy with items 126 00:07:48,680 --> 00:07:51,520 Speaker 1: like Kobe beef. Um. And if we go back to 127 00:07:51,640 --> 00:07:55,480 Speaker 1: my favorite Vegas buffet, Bucking hall Um for some numbers 128 00:07:55,840 --> 00:07:58,840 Speaker 1: to give us some some perspective here. Okay, this is 129 00:07:58,840 --> 00:08:02,480 Speaker 1: for one day, keep them mind, one day. Four pounds 130 00:08:02,480 --> 00:08:06,440 Speaker 1: of shrimp, over one and twenty times the amount of 131 00:08:06,440 --> 00:08:10,320 Speaker 1: the average American would eat, by the way in a year. 132 00:08:10,800 --> 00:08:15,040 Speaker 1: I think so, yeah, because I mean, how many shrimps 133 00:08:15,040 --> 00:08:20,239 Speaker 1: are we eating a day? Certainly not two hundred pounds, 134 00:08:21,840 --> 00:08:27,320 Speaker 1: eight thousand pieces of dim sum, nine lamb chops, one 135 00:08:27,360 --> 00:08:32,959 Speaker 1: thousand three meatballs, over eighteen hundred checked blue point oysters, 136 00:08:33,440 --> 00:08:38,040 Speaker 1: over seventeen hundred pounds of crab legs, almost fifteen hundred eggs, 137 00:08:38,720 --> 00:08:42,720 Speaker 1: eighty pounds of hash browns, two hundred forty pounds of 138 00:08:42,800 --> 00:08:50,720 Speaker 1: chicken wigs, sixteen hundred sliders, one pounds of crawfish, forty 139 00:08:50,800 --> 00:08:59,400 Speaker 1: gallons fun broth in one day. I don't understand that. Yeah, 140 00:08:59,679 --> 00:09:02,320 Speaker 1: it's a lot. It's quite a lot. And thanks to 141 00:09:02,400 --> 00:09:03,959 Speaker 1: thrill List for the list, they have a lot more 142 00:09:03,960 --> 00:09:06,199 Speaker 1: examples too. If you want your mind blowe even more. 143 00:09:06,240 --> 00:09:08,560 Speaker 1: I just try to use the ones that we've kind 144 00:09:08,600 --> 00:09:12,000 Speaker 1: of talked about before on the show. Oh, I see 145 00:09:12,000 --> 00:09:15,800 Speaker 1: what you did there. Sure. One key number to talk 146 00:09:15,840 --> 00:09:19,679 Speaker 1: about when it comes to Buffet's is waste management. According 147 00:09:19,720 --> 00:09:22,880 Speaker 1: to the senior vice president of administration at Ovation Brands, 148 00:09:22,920 --> 00:09:26,440 Speaker 1: which was formerly Buffet's, Inc. A buffet item will generate 149 00:09:26,520 --> 00:09:30,760 Speaker 1: somewhere from five percent to twenty five waste. The company 150 00:09:30,760 --> 00:09:33,720 Speaker 1: filed for bankruptcy and twelve but has made a comeback 151 00:09:33,760 --> 00:09:38,760 Speaker 1: since then, primarily through keeping track of trends and minimizing waste. 152 00:09:39,559 --> 00:09:42,120 Speaker 1: One way that waste can be mitigated is by reusing 153 00:09:42,200 --> 00:09:47,440 Speaker 1: leftovers safely in new dishes. Expensive proteins, especially you know, meats, fish, 154 00:09:47,480 --> 00:09:51,720 Speaker 1: eggs make for good next day soups, sliders, cast roles, hashes, salads, 155 00:09:51,720 --> 00:09:54,080 Speaker 1: what have you. But yeah, definitely, this is one area 156 00:09:54,200 --> 00:09:58,280 Speaker 1: where big data helps remove waste before it happens. They 157 00:09:58,360 --> 00:10:01,480 Speaker 1: collect weekly data. If they used to forecast the rest 158 00:10:01,480 --> 00:10:03,400 Speaker 1: of a year, and this comes out to an annual 159 00:10:03,440 --> 00:10:06,880 Speaker 1: forty seven million million pounds of chicken, six million pounds 160 00:10:06,920 --> 00:10:10,840 Speaker 1: of steak, eighty five million dinner rolls, and one million 161 00:10:10,880 --> 00:10:14,440 Speaker 1: customers spread across all of their restaurants. And I believe 162 00:10:14,480 --> 00:10:15,760 Speaker 1: I don't have the number right in front of me, 163 00:10:15,800 --> 00:10:17,280 Speaker 1: but I believe they have about like a hundred to 164 00:10:17,320 --> 00:10:19,679 Speaker 1: a hundred and fifty restaurants across the country. So if 165 00:10:19,720 --> 00:10:21,720 Speaker 1: that puts all of that into any kind of perspective, 166 00:10:21,720 --> 00:10:23,760 Speaker 1: which at that point, honestly, it doesn't, Like I don't 167 00:10:23,760 --> 00:10:25,920 Speaker 1: know what. I don't know what forty seven million pounds 168 00:10:25,920 --> 00:10:29,160 Speaker 1: of chicken is. It's a lot, That's all I know. 169 00:10:30,480 --> 00:10:33,720 Speaker 1: These days, you can find all kinds of specialized buffets, 170 00:10:33,720 --> 00:10:36,680 Speaker 1: like yes in Vegas, but also some dim Some are 171 00:10:36,840 --> 00:10:40,200 Speaker 1: Chinese places, Indian food buffets, all I can eat sushi 172 00:10:40,240 --> 00:10:43,680 Speaker 1: places in New York City, perhaps Chabu Shabu, or Korean 173 00:10:43,720 --> 00:10:46,920 Speaker 1: barbecue places where restaurant owners save money not only on 174 00:10:47,040 --> 00:10:50,120 Speaker 1: servers but the fact that the customers cook their own food. 175 00:10:50,600 --> 00:10:53,840 Speaker 1: A lot of hotels still sport a buffet, and Golden 176 00:10:53,840 --> 00:10:57,360 Speaker 1: Corral has withstood the test of time. Named entrepreneur Magazines 177 00:10:57,440 --> 00:11:02,480 Speaker 1: number one franchise or for the twentieth year. In to 178 00:11:02,559 --> 00:11:05,439 Speaker 1: this day, they're almost five hundred of them in the US. 179 00:11:05,480 --> 00:11:08,320 Speaker 1: According to their site, they have over one sixty items 180 00:11:08,320 --> 00:11:11,160 Speaker 1: along with the carving station, a salad station, a bakery, 181 00:11:11,280 --> 00:11:14,760 Speaker 1: and desserts. We touched on some of the really over 182 00:11:14,800 --> 00:11:17,840 Speaker 1: the top brunch buffets in UM in Dubai in our 183 00:11:17,880 --> 00:11:21,840 Speaker 1: Brunch episode, and yeah, not all the phase are cheap. 184 00:11:22,160 --> 00:11:25,080 Speaker 1: Just for one example, the Hotel del Coronado in San 185 00:11:25,120 --> 00:11:29,080 Speaker 1: Diego offers a ninety eight dollar Sunday brunch that includes 186 00:11:29,240 --> 00:11:31,640 Speaker 1: a Bloody Mary bar where you can apparently just stick 187 00:11:31,720 --> 00:11:36,160 Speaker 1: a whole crab leg right in your drink, just right there, 188 00:11:36,520 --> 00:11:42,319 Speaker 1: if you really needed a spider themed bloody Mary phase. 189 00:11:42,840 --> 00:11:46,680 Speaker 1: I mean, I hope somebody somewhere, I'm sure just puts 190 00:11:46,720 --> 00:11:49,120 Speaker 1: a bunch of them in there as an excuse to 191 00:11:49,160 --> 00:11:53,079 Speaker 1: take crab legs back to the table. I'm nearly positive 192 00:11:53,120 --> 00:11:57,000 Speaker 1: that that has occurred, probably every day. That occurs every 193 00:11:57,040 --> 00:12:02,000 Speaker 1: day that it is Sunday. So that's an overview of 194 00:12:02,320 --> 00:12:07,800 Speaker 1: buffets that they have a pretty interesting history. They do 195 00:12:08,040 --> 00:12:09,960 Speaker 1: UM and we will get into that right after we 196 00:12:10,000 --> 00:12:11,920 Speaker 1: get bad from a quick break for a word from 197 00:12:11,920 --> 00:12:28,480 Speaker 1: our sponsor, and we're back. Thank you sponsor, Yes, thank you. Okay, 198 00:12:28,520 --> 00:12:31,320 Speaker 1: so let's get this sall away. The all you can 199 00:12:31,360 --> 00:12:36,240 Speaker 1: eat buffet is pretty much an American thing. No one 200 00:12:36,320 --> 00:12:41,480 Speaker 1: here is shocked, no, not no shock, all right, but 201 00:12:41,600 --> 00:12:45,520 Speaker 1: it does have a historical precursor in both France and Sweden. 202 00:12:46,440 --> 00:12:49,720 Speaker 1: And there are so many paintings and descriptions throughout history 203 00:12:49,760 --> 00:12:54,320 Speaker 1: of long tables overflowing with food and company which are 204 00:12:54,360 --> 00:12:57,600 Speaker 1: reminiscent of the buffets we have today. But they were 205 00:12:57,679 --> 00:13:00,640 Speaker 1: more of banquets. So if you're saying yourself, wait a minute, 206 00:13:00,640 --> 00:13:05,080 Speaker 1: you're leaving all this out, most of it was probably banquets. Yeah, 207 00:13:05,200 --> 00:13:09,439 Speaker 1: some of it might have been buffet like, but mostly yeah, sure, 208 00:13:09,480 --> 00:13:14,600 Speaker 1: surest serve yourself. Kind of situation absolutely happened for America, did, 209 00:13:15,080 --> 00:13:18,360 Speaker 1: and it happened in eighteenth century France, where the buffet 210 00:13:18,400 --> 00:13:21,280 Speaker 1: was seen as a way to show off um and 211 00:13:21,400 --> 00:13:24,400 Speaker 1: kind of most importantly show off your long buffet table, 212 00:13:24,440 --> 00:13:26,560 Speaker 1: which really cracks me up, and the fact that you 213 00:13:26,600 --> 00:13:30,240 Speaker 1: could fill it out. It also offered host the opportunity 214 00:13:30,240 --> 00:13:34,360 Speaker 1: to focus more on entertaining rather than food. The word 215 00:13:34,400 --> 00:13:38,080 Speaker 1: buffet comes from France, specifically the twelfth century word for 216 00:13:38,160 --> 00:13:41,920 Speaker 1: bench or stool buffet. By the nineteenth century, the English 217 00:13:41,920 --> 00:13:45,439 Speaker 1: word buffet came to mean a meal served on a sideboard. 218 00:13:47,200 --> 00:13:51,319 Speaker 1: The Swedish model more closely resembles what the American version 219 00:13:51,400 --> 00:13:55,600 Speaker 1: is today, with the Swedish Schmorgus board. This started out 220 00:13:55,640 --> 00:13:57,679 Speaker 1: in the eighteenth century, too is a way for the 221 00:13:57,760 --> 00:14:01,960 Speaker 1: upper class to feed surprise est. Originally it was a 222 00:14:02,120 --> 00:14:05,720 Speaker 1: sort of pre dinner side table of bread and butter 223 00:14:06,200 --> 00:14:10,760 Speaker 1: Smorgas board literally translates to buttered bread board. There was 224 00:14:10,800 --> 00:14:14,440 Speaker 1: also a Brondon's board or a table of spirits. Yeah 225 00:14:14,520 --> 00:14:17,840 Speaker 1: I know. The Smorgas board ballooned from there to a 226 00:14:18,000 --> 00:14:22,440 Speaker 1: five fish course meal eggs and boiled vegetables, salted fish, 227 00:14:22,760 --> 00:14:26,640 Speaker 1: cold cut meats, salads and warm entrees, dessert and of 228 00:14:26,680 --> 00:14:30,200 Speaker 1: course coffee. One of the first hotels in Sweden to 229 00:14:30,280 --> 00:14:33,240 Speaker 1: do this, the Grand Hotel, still serves a Smorga sport 230 00:14:33,280 --> 00:14:36,600 Speaker 1: to this day. It also hosted the first Nobel Prize 231 00:14:36,600 --> 00:14:42,600 Speaker 1: banquet in one oh Buffets in Sweden are still served 232 00:14:42,640 --> 00:14:46,440 Speaker 1: in a precise order. From the country's at tourism website quote, 233 00:14:46,760 --> 00:14:48,920 Speaker 1: you can pick out a non suite by the way 234 00:14:48,960 --> 00:14:52,920 Speaker 1: the person loads everything onto a single plate. All what 235 00:14:53,560 --> 00:14:56,840 Speaker 1: that's fascinating? It is, isn't it. I've definitely been picked 236 00:14:56,840 --> 00:15:00,600 Speaker 1: out before then. Um, there was and is an art 237 00:15:00,640 --> 00:15:03,640 Speaker 1: to the flow of a proper Smorgas board. The table 238 00:15:03,760 --> 00:15:05,560 Speaker 1: was usually sent in the middle of the room, with 239 00:15:05,640 --> 00:15:07,920 Speaker 1: a starting point on each side of the table to 240 00:15:07,960 --> 00:15:11,440 Speaker 1: prevent bottlenecks, and sometimes on both ends of the table 241 00:15:11,520 --> 00:15:14,880 Speaker 1: as well, cutlery and cups at the end, separate plates 242 00:15:14,920 --> 00:15:17,680 Speaker 1: for herring because of the strong smell, and separate plates 243 00:15:17,720 --> 00:15:21,680 Speaker 1: for desserts. I found such an excellent and thorough diagram 244 00:15:21,720 --> 00:15:24,760 Speaker 1: for the optimal Smorgas board set up, and it included 245 00:15:24,800 --> 00:15:28,640 Speaker 1: this etiquette tip, um, only take enough food that you 246 00:15:28,680 --> 00:15:31,240 Speaker 1: have room for piling up. A large amount of food 247 00:15:31,240 --> 00:15:35,880 Speaker 1: on your plate is considered rude and uncivilized. I would 248 00:15:35,920 --> 00:15:42,440 Speaker 1: be seen as quite uncivilized, quite uncivilized. Indeed, there are 249 00:15:42,440 --> 00:15:45,920 Speaker 1: a lot of similar iterations of this throughout Europe and Asia. 250 00:15:46,000 --> 00:15:49,200 Speaker 1: The Cuska table in Russia, the Smorgage board coffee buffet 251 00:15:49,240 --> 00:15:51,720 Speaker 1: and Finland, which is sort of the Nordic answer to 252 00:15:51,960 --> 00:15:54,680 Speaker 1: the English afternoon tea. Up to the fact that was 253 00:15:54,720 --> 00:15:57,960 Speaker 1: mostly women who were not welcoming coffee houses that were 254 00:15:58,000 --> 00:16:02,560 Speaker 1: taking part at first Yeah uh. During the nineteen twelve 255 00:16:02,600 --> 00:16:05,760 Speaker 1: Swedish Olympics, the Swedish smorgage Board got its first taste 256 00:16:05,760 --> 00:16:09,000 Speaker 1: of worldwide recognition. But it wasn't until nineteen thirty nine 257 00:16:09,040 --> 00:16:11,440 Speaker 1: at the Swedish Smorgage Board made the journey over to 258 00:16:11,720 --> 00:16:14,800 Speaker 1: the United States. It was featured at that year's World 259 00:16:15,000 --> 00:16:18,520 Speaker 1: Fair in New York. It was a rotating display at 260 00:16:18,560 --> 00:16:22,400 Speaker 1: the Three Crowns restaurant with a pretty substantial spread from 261 00:16:22,400 --> 00:16:26,880 Speaker 1: what I understand. Fast forward to the fifties and we 262 00:16:26,960 --> 00:16:31,160 Speaker 1: get the first American buffet style restaurants. But the first 263 00:16:31,200 --> 00:16:34,720 Speaker 1: all American all you can eat buffets weren't really directly 264 00:16:34,720 --> 00:16:38,600 Speaker 1: inspired by the Swedish moorgas Board. Instead, it was all 265 00:16:38,640 --> 00:16:42,760 Speaker 1: to do with gambling and not with food boards, or 266 00:16:42,840 --> 00:16:48,280 Speaker 1: maybe both a little bit gambling with money. Stepping back 267 00:16:48,320 --> 00:16:51,840 Speaker 1: a bit to nineteen Canadian immigrant to the U s 268 00:16:51,960 --> 00:16:54,640 Speaker 1: Or McDonald made his way to Vegas, where he took 269 00:16:54,640 --> 00:16:58,360 Speaker 1: a job as a publicist for the hotel L Lroncho Vegas. 270 00:16:59,000 --> 00:17:02,120 Speaker 1: If you know anything about ambling, uh the Vegas Strip 271 00:17:02,240 --> 00:17:05,400 Speaker 1: in particular, you know that the hotels sort of one 272 00:17:05,480 --> 00:17:08,240 Speaker 1: up each other to keep people coming into their hotel 273 00:17:08,280 --> 00:17:11,720 Speaker 1: and staying in to spend all their money to lose 274 00:17:11,760 --> 00:17:16,440 Speaker 1: all of your money, probably while you're gambling. The story 275 00:17:16,480 --> 00:17:19,800 Speaker 1: goes that one late night in the McDonald got an 276 00:17:19,840 --> 00:17:23,960 Speaker 1: idea for keeping the gamblers happy. He went into the kitchen, 277 00:17:24,400 --> 00:17:27,320 Speaker 1: got some bread, cheese, and cold cuts and spread them 278 00:17:27,359 --> 00:17:30,480 Speaker 1: out on the bar for the feasting are snacking more 279 00:17:30,520 --> 00:17:34,119 Speaker 1: Probably Some stories say this started out as something McDonald 280 00:17:34,200 --> 00:17:38,280 Speaker 1: made for himself, but people passing by were like, oh, 281 00:17:38,760 --> 00:17:41,560 Speaker 1: can I have some of that? And McDonald's like, okay 282 00:17:42,040 --> 00:17:45,720 Speaker 1: for a prize. Yeah. Sure. The customers loved it, and 283 00:17:45,760 --> 00:17:48,840 Speaker 1: it didn't take long for McDonald to offer a twenty 284 00:17:48,880 --> 00:17:53,159 Speaker 1: four seven buckaroo buffet, complete with seafood, salads, cold cuts, 285 00:17:53,400 --> 00:17:56,879 Speaker 1: all for a cool one not a one of the 286 00:17:56,920 --> 00:17:59,800 Speaker 1: first ads where it read every pozzible variety of hot 287 00:17:59,800 --> 00:18:03,640 Speaker 1: and old entrees to appease the howling coyote in your 288 00:18:03,760 --> 00:18:09,000 Speaker 1: innerts in the late night pre dawn hours. We all 289 00:18:09,040 --> 00:18:13,040 Speaker 1: know about that howling coyote and your inherts. Absolutely. I 290 00:18:13,119 --> 00:18:15,399 Speaker 1: call mine God Mork and that is a true story, 291 00:18:16,200 --> 00:18:20,920 Speaker 1: never ending story. While the Buckeru Buffet was a financial 292 00:18:21,000 --> 00:18:24,720 Speaker 1: loss overall, it paid off by creating a loyal customer 293 00:18:24,760 --> 00:18:29,320 Speaker 1: base and having a gimmick that lordon new patrons. Seeing this, 294 00:18:29,800 --> 00:18:32,840 Speaker 1: of course, other hotels on the strip copied their example, 295 00:18:33,280 --> 00:18:38,919 Speaker 1: coming out with midnight buffets of their own. The Vegas 296 00:18:38,960 --> 00:18:41,440 Speaker 1: buffet trend rippled out to the rest of the US, 297 00:18:42,160 --> 00:18:45,280 Speaker 1: things like Sizzler, which I definitely thought was one of 298 00:18:45,280 --> 00:18:49,560 Speaker 1: those fake movie restaurants, but I guess it's real. Um, 299 00:18:49,680 --> 00:18:55,600 Speaker 1: Golden Corral and my my best friend's mom loves Golden Corral. 300 00:18:55,680 --> 00:18:57,520 Speaker 1: Every time I think of Golden Crawl, I think of her. 301 00:18:58,000 --> 00:19:02,680 Speaker 1: She'd see one in like driving. She gets so excited. Yeah, 302 00:19:03,040 --> 00:19:07,040 Speaker 1: it's pretty adorable. Um and Pizza Hud. I forgot pizza 303 00:19:07,320 --> 00:19:10,399 Speaker 1: used to have a ball absolutely the salad bar with 304 00:19:10,440 --> 00:19:13,680 Speaker 1: all of that kale on it and not like as 305 00:19:13,680 --> 00:19:16,760 Speaker 1: a salad, as like a garner garnish. And then the 306 00:19:16,800 --> 00:19:20,959 Speaker 1: pizza buffet. I totally forgot about that. There are photos 307 00:19:21,000 --> 00:19:23,760 Speaker 1: online and they are glorious. I'm gonna have to look 308 00:19:23,800 --> 00:19:28,199 Speaker 1: them up. Something listeners should look up is that the 309 00:19:28,280 --> 00:19:32,160 Speaker 1: old Scisslor commercials. Sissler is the one that brings us 310 00:19:32,280 --> 00:19:35,439 Speaker 1: choices each and every day. Get a little freedom in 311 00:19:35,480 --> 00:19:39,800 Speaker 1: your life. The very epic. It ties it to like 312 00:19:39,880 --> 00:19:46,080 Speaker 1: patriotism in America. That's great, Yeah, I guess. Yeah. Here's 313 00:19:46,080 --> 00:20:12,680 Speaker 1: a clip to in nine. A huge innovation for buffets, 314 00:20:13,160 --> 00:20:19,520 Speaker 1: the sneeze guard. Yeah. Johnny Garnet filed a patent for 315 00:20:19,600 --> 00:20:23,399 Speaker 1: a food service table, okay, the sneeze guard, as it 316 00:20:23,440 --> 00:20:25,800 Speaker 1: was seen as a way to prevent the spread of 317 00:20:25,840 --> 00:20:28,760 Speaker 1: germs when people would, you know, sneeze on your food. 318 00:20:29,600 --> 00:20:33,040 Speaker 1: Garnet owned some Swedish style Smorgy Spoard restaurants in Ohio 319 00:20:33,040 --> 00:20:35,199 Speaker 1: and Pennsylvania, and it was also a bit of a 320 00:20:35,280 --> 00:20:38,600 Speaker 1: germ of phobe. So he went to his engineers and said, 321 00:20:38,600 --> 00:20:40,320 Speaker 1: we got to come up with something to keep people 322 00:20:40,359 --> 00:20:44,720 Speaker 1: from sneezing or even getting close to the food. Now, 323 00:20:45,000 --> 00:20:48,520 Speaker 1: sneeze guards are required by law in the US. All 324 00:20:48,520 --> 00:20:51,119 Speaker 1: those states have adopted different regulations around them, like the 325 00:20:51,200 --> 00:20:55,360 Speaker 1: required distance away from food. It was I was like 326 00:20:56,200 --> 00:20:59,199 Speaker 1: really fascinated by it, even though it was extremely boring. 327 00:20:59,480 --> 00:21:01,760 Speaker 1: I didn't flute it in here, but I don't know 328 00:21:01,960 --> 00:21:04,240 Speaker 1: something about it was like you must stand within fourteen 329 00:21:04,240 --> 00:21:05,840 Speaker 1: inches and this and this and that. I thought it 330 00:21:05,880 --> 00:21:12,600 Speaker 1: was really funny. Anyway, America reached peak buffet in the 331 00:21:12,640 --> 00:21:17,840 Speaker 1: eighties when excess was all the rage. They were popular 332 00:21:17,880 --> 00:21:22,119 Speaker 1: with families, travelers, on business and at vacation spots like 333 00:21:22,240 --> 00:21:25,159 Speaker 1: Vegas or on cruise ships, playing a key role in 334 00:21:25,160 --> 00:21:28,840 Speaker 1: the popularity of the buffet. D V commercials like that 335 00:21:29,000 --> 00:21:33,560 Speaker 1: Suslar one promising not only excess but at a value price. 336 00:21:34,600 --> 00:21:37,400 Speaker 1: That's a key to the success of the buffet in America. 337 00:21:37,600 --> 00:21:41,399 Speaker 1: We love feeling like we're getting ideal buffets, felt like 338 00:21:41,440 --> 00:21:43,440 Speaker 1: we were giving the most bang for our buck. Whether 339 00:21:43,520 --> 00:21:46,320 Speaker 1: or not that's true, different story, but we felt like 340 00:21:46,440 --> 00:21:50,560 Speaker 1: we were, yes also helping feed will feed the trend 341 00:21:50,640 --> 00:21:52,680 Speaker 1: during the eighties, I wrote that without even thinking about 342 00:21:52,680 --> 00:21:55,399 Speaker 1: it was the rise of newvelle cuisine, you know, like fresh, 343 00:21:55,720 --> 00:21:59,600 Speaker 1: seasonal eating um. Not at buffets necessarily, but it like 344 00:21:59,720 --> 00:22:02,480 Speaker 1: nicer restaurants that served that kind of fresh made food 345 00:22:02,560 --> 00:22:05,840 Speaker 1: for dinner. The the high cost of those meals drove 346 00:22:05,880 --> 00:22:08,800 Speaker 1: some of these upscale restaurants to open brunch or lunch 347 00:22:08,800 --> 00:22:12,560 Speaker 1: buffets to help mitigate overall costs. But then that fresh 348 00:22:12,560 --> 00:22:15,280 Speaker 1: and seasonal thing did hop over to buffet's with the 349 00:22:15,440 --> 00:22:19,640 Speaker 1: entrance of the salad heavy concepts like sweet tomatoes soup plantation, 350 00:22:20,280 --> 00:22:22,280 Speaker 1: which is not a thing I'm familiar with, but that's 351 00:22:22,280 --> 00:22:25,480 Speaker 1: a great name, and let us surprise you in the 352 00:22:25,520 --> 00:22:30,119 Speaker 1: nine nineties. The name let us surprise you has always 353 00:22:30,200 --> 00:22:32,520 Speaker 1: made me feel sad, like I love a pun. But 354 00:22:32,600 --> 00:22:35,280 Speaker 1: for some reason that when I'm just like slow head shake, 355 00:22:36,600 --> 00:22:40,760 Speaker 1: that one didn't work for you. The first Brazilian steakhouse 356 00:22:40,880 --> 00:22:46,600 Speaker 1: opened in the US, I almost completely forgot about these, um, 357 00:22:46,640 --> 00:22:50,320 Speaker 1: but I guess the buffet pretty much. It's certainly all 358 00:22:50,359 --> 00:22:53,879 Speaker 1: you can eat. Yeah. The first review for the chain, 359 00:22:54,160 --> 00:22:58,399 Speaker 1: credited with introducing Americans to Brazilian steakhouses um thanks to 360 00:22:58,480 --> 00:23:02,439 Speaker 1: their aggressive expansion plan, Foco to Chow was printed in 361 00:23:02,480 --> 00:23:08,439 Speaker 1: Texas in so Newish. Nowadays, Brazilian steakcases account for a 362 00:23:08,480 --> 00:23:12,200 Speaker 1: relatively small portion of the American restaurant market, but they 363 00:23:12,240 --> 00:23:17,919 Speaker 1: did make six hundred seven million in twift Over the 364 00:23:17,920 --> 00:23:20,200 Speaker 1: next five years, foc to Chow is expected to grow 365 00:23:20,200 --> 00:23:23,480 Speaker 1: an annual ten percent. This is where we went for 366 00:23:23,640 --> 00:23:27,880 Speaker 1: my little brother's graduation. And uh, I don't know if 367 00:23:27,920 --> 00:23:31,400 Speaker 1: you've been, but you have these and there's a paddle right, 368 00:23:31,400 --> 00:23:34,680 Speaker 1: and there's there's like a yes side and a no side. Yes, 369 00:23:35,080 --> 00:23:37,800 Speaker 1: there's a green for like green for comma for come 370 00:23:37,880 --> 00:23:42,200 Speaker 1: bring all your meat to me. No more. Yes, because 371 00:23:42,240 --> 00:23:45,080 Speaker 1: they come to your table. There is like a salad 372 00:23:45,080 --> 00:23:47,200 Speaker 1: bar type thing where you can go up and get 373 00:23:47,520 --> 00:23:50,399 Speaker 1: if you're a fool, if you don't know what you're doing. 374 00:23:51,240 --> 00:23:55,960 Speaker 1: But if if you just use the paddle, um, people 375 00:23:56,000 --> 00:23:59,360 Speaker 1: come table side and shave meat off onto your plate 376 00:24:00,000 --> 00:24:03,199 Speaker 1: from types of meat a fobo to chow. Anyway, I 377 00:24:03,280 --> 00:24:06,520 Speaker 1: was a fool, and I for I kept forgetting to 378 00:24:06,600 --> 00:24:10,960 Speaker 1: turn my panel over from green to rid. But I 379 00:24:11,000 --> 00:24:16,800 Speaker 1: had to try all the meats, and uh, it was horrible. 380 00:24:17,040 --> 00:24:19,440 Speaker 1: We left like we were walking like C three p O. 381 00:24:21,080 --> 00:24:25,360 Speaker 1: It was. It was not a good situation. Yeah, I've 382 00:24:25,400 --> 00:24:27,520 Speaker 1: never been to one of these, and I feel like 383 00:24:27,600 --> 00:24:33,800 Speaker 1: I shouldn't. Probably not, probably not. It was delicious. I 384 00:24:33,920 --> 00:24:35,960 Speaker 1: just there's a really funny picture that one of the 385 00:24:36,440 --> 00:24:38,800 Speaker 1: I think the owner came out and took it because 386 00:24:38,800 --> 00:24:46,240 Speaker 1: we were all like laying ours table and then I 387 00:24:46,240 --> 00:24:48,760 Speaker 1: I asked, he was like, did you did you get 388 00:24:48,840 --> 00:24:51,240 Speaker 1: everything he wanted? And I said, actually there was this 389 00:24:51,320 --> 00:24:54,720 Speaker 1: parmesan pork I've been waiting for and he went back 390 00:24:54,760 --> 00:25:00,400 Speaker 1: and bought it out for me. Yeah, I fo I'm 391 00:25:00,440 --> 00:25:04,680 Speaker 1: a fool, but I did have fun. That's good. Yeah. 392 00:25:04,720 --> 00:25:08,679 Speaker 1: Folk Chow was around elsewhere earlier than this US debut 393 00:25:08,760 --> 00:25:12,399 Speaker 1: in dating back to Brazil in nineteen seventy nine, and 394 00:25:12,440 --> 00:25:15,400 Speaker 1: probably earlier than that, but that's when the two owners 395 00:25:15,520 --> 00:25:19,000 Speaker 1: that kind of started the chain of it bought that restaurant. 396 00:25:19,359 --> 00:25:20,760 Speaker 1: And we'll have to do a whole episode on the 397 00:25:20,760 --> 00:25:25,760 Speaker 1: tradition behind Brazilian steakhouses in Serrasco or Barbecue and Rhodissio, 398 00:25:25,840 --> 00:25:27,960 Speaker 1: which is essentially what we think of now for fixed 399 00:25:27,960 --> 00:25:30,800 Speaker 1: price diners get their fill of grilled meats cut off 400 00:25:30,800 --> 00:25:35,400 Speaker 1: of skewers table side. The legend is that Rhodisio got 401 00:25:35,400 --> 00:25:38,399 Speaker 1: its start thinks to a happy accident when a waiter 402 00:25:38,480 --> 00:25:41,760 Speaker 1: delivered a skewer meat to the wrong table, but then 403 00:25:42,000 --> 00:25:44,159 Speaker 1: shaved off a bit of the skewered roast beef for 404 00:25:44,240 --> 00:25:48,439 Speaker 1: the customer the wrong customer anyway, before delivering it to 405 00:25:48,520 --> 00:25:51,760 Speaker 1: the correct table. During the seventies and eighties, it is 406 00:25:51,800 --> 00:25:54,119 Speaker 1: more and more roads are being built in Brazil, more 407 00:25:54,160 --> 00:25:56,040 Speaker 1: and more of these types of restaurants went up to 408 00:25:56,119 --> 00:26:00,520 Speaker 1: feed truck drivers. The brothers behind fog to Chow saw 409 00:26:00,560 --> 00:26:05,119 Speaker 1: a similarity with Texas steakhouses with this Resilient Steakhouse and 410 00:26:05,200 --> 00:26:09,160 Speaker 1: Texas Steakhouse and decided to mesh the two together and wail, 411 00:26:11,440 --> 00:26:15,439 Speaker 1: but too much of a of a thing, It's not 412 00:26:15,480 --> 00:26:19,399 Speaker 1: always good and rapid expansion, combined with the competition of 413 00:26:19,440 --> 00:26:23,120 Speaker 1: the nineties and a renewed focus on health, meant that 414 00:26:23,200 --> 00:26:26,240 Speaker 1: all you can eat buffets saw a decline in popularity 415 00:26:26,320 --> 00:26:29,040 Speaker 1: during this time. Getting a profit off of a buffet 416 00:26:29,160 --> 00:26:31,520 Speaker 1: isn't the easiest thing either, if you're not a hotel 417 00:26:31,520 --> 00:26:33,800 Speaker 1: in Vegas with all of this other stuff attached to it. 418 00:26:34,680 --> 00:26:37,600 Speaker 1: People put food in their coasts or purses to take out, 419 00:26:37,680 --> 00:26:40,400 Speaker 1: and people like me treated as a challenge and eat 420 00:26:40,400 --> 00:26:46,000 Speaker 1: way too much. Yeah. Um, some restaurants to combat this, uh, 421 00:26:46,240 --> 00:26:49,520 Speaker 1: like Sissler has replaced the saying all you can eat 422 00:26:50,040 --> 00:26:53,520 Speaker 1: with all you care to eat. I'm not sure that's 423 00:26:53,520 --> 00:26:56,520 Speaker 1: gonna make it's not. I guess it's less of a challenge, 424 00:26:56,800 --> 00:26:59,879 Speaker 1: but yeah, that's true. I don't know how many people 425 00:26:59,880 --> 00:27:04,520 Speaker 1: are like, oh, you can eat. I don't know me 426 00:27:04,600 --> 00:27:09,240 Speaker 1: neither you care. It's a little bit less aggressive, I guess, so. Yeah, 427 00:27:09,359 --> 00:27:12,840 Speaker 1: it doesn't sound so much as like a challenge being 428 00:27:12,920 --> 00:27:17,679 Speaker 1: yelled in my face. Other kind of problems that started 429 00:27:17,720 --> 00:27:20,359 Speaker 1: popping up around then, or I suppose maybe not popping up, 430 00:27:20,359 --> 00:27:23,040 Speaker 1: but coming to light rather in the early two thousands, UM, 431 00:27:23,080 --> 00:27:26,600 Speaker 1: several Chinese buffet restaurants in particular were called out for 432 00:27:26,680 --> 00:27:29,720 Speaker 1: unfair labor practices just for for one example, the owners 433 00:27:29,760 --> 00:27:33,040 Speaker 1: of fourteen restaurants in the Chicago area were sued for 434 00:27:33,119 --> 00:27:36,400 Speaker 1: one point five million dollars in unpaid wages in two 435 00:27:36,400 --> 00:27:40,920 Speaker 1: thousand two. But as with most things in the food 436 00:27:40,960 --> 00:27:43,760 Speaker 1: and beverage industries, there was something of a renewal, or 437 00:27:44,000 --> 00:27:46,480 Speaker 1: like reboot of all you can eat buffets in the 438 00:27:46,560 --> 00:27:50,399 Speaker 1: US in the mid ots, with the formerly like mass 439 00:27:50,440 --> 00:27:53,520 Speaker 1: minded kitchens beginning to up the prices and the quality, 440 00:27:53,840 --> 00:27:57,199 Speaker 1: hence those you know, hundred dollar brunch buffets. Yeah, and 441 00:27:57,240 --> 00:28:00,560 Speaker 1: I want to include this quote from Brian Bards about 442 00:28:00,560 --> 00:28:04,399 Speaker 1: the American buffet from vine Pair, with all that beauty 443 00:28:04,480 --> 00:28:09,439 Speaker 1: and excitement and pure possibility and the inevitable dangerous dark side. 444 00:28:09,840 --> 00:28:13,080 Speaker 1: The buffet is not just an archetype of American cuisine. 445 00:28:13,560 --> 00:28:18,440 Speaker 1: It's a metaphor for America and all its splendid, dangerous excess. 446 00:28:21,160 --> 00:28:25,200 Speaker 1: That's oh, that's actually a really good point. It is, 447 00:28:25,200 --> 00:28:27,600 Speaker 1: isn't it? Yeah, I read it and I was nodding 448 00:28:27,640 --> 00:28:31,919 Speaker 1: my head. Um. A writer for the Asian American culture 449 00:28:31,960 --> 00:28:35,200 Speaker 1: magazine Hyphen put it in a slightly more flattering light. 450 00:28:35,280 --> 00:28:37,639 Speaker 1: Um speaking about their family's tradition of going to a 451 00:28:37,680 --> 00:28:42,000 Speaker 1: super China buffet every Thanksgiving, they said, old folks and 452 00:28:42,000 --> 00:28:44,920 Speaker 1: young folks from Asia, Africa, Eastern Europe and Latin America, 453 00:28:45,040 --> 00:28:49,080 Speaker 1: jostling over heaping piles of crab rangoons, sushi, cheese, muscles, 454 00:28:49,080 --> 00:28:52,440 Speaker 1: mashed potatoes, macaroni and jello. What could be more American 455 00:28:52,480 --> 00:28:57,120 Speaker 1: than that? I love it. It's true. I know when 456 00:28:57,120 --> 00:28:58,600 Speaker 1: I was a kid, I grew up in a really 457 00:28:58,600 --> 00:29:02,240 Speaker 1: small town and they was only there were not many 458 00:29:02,360 --> 00:29:05,480 Speaker 1: restaurant options, and there's only one buffet, and it was 459 00:29:05,520 --> 00:29:09,520 Speaker 1: a Chinese buffet. And I do remember eating just far 460 00:29:09,560 --> 00:29:13,440 Speaker 1: too many crab ran goons, far far too many. But 461 00:29:13,520 --> 00:29:15,160 Speaker 1: it was something we did as a family and it 462 00:29:15,360 --> 00:29:19,520 Speaker 1: was kind of fun outing for us, a very exciting 463 00:29:19,600 --> 00:29:21,920 Speaker 1: thing in our small town. They were going to this buffet. 464 00:29:22,160 --> 00:29:24,840 Speaker 1: Oh no, I mean, I get it. I don't get 465 00:29:24,880 --> 00:29:27,200 Speaker 1: it from the childhood perspective. My dad was a was 466 00:29:27,200 --> 00:29:29,720 Speaker 1: a chef, and because of that, he had this very 467 00:29:29,880 --> 00:29:35,360 Speaker 1: like like no, like like emotion about buffets, like to 468 00:29:35,400 --> 00:29:38,800 Speaker 1: the point that I think my grandmother suggested taking me 469 00:29:38,960 --> 00:29:40,479 Speaker 1: to one once for lunch and he was like, not 470 00:29:40,600 --> 00:29:46,760 Speaker 1: my daughter, never um. But so I think the first 471 00:29:46,760 --> 00:29:48,760 Speaker 1: time other than like a like a salad buffet, like 472 00:29:48,760 --> 00:29:51,000 Speaker 1: a Ruby Tuesday or something like that, the first time 473 00:29:51,120 --> 00:29:52,880 Speaker 1: that I ever ate at a buffet was after I 474 00:29:52,920 --> 00:29:57,360 Speaker 1: moved to Atlanta to an area called um. My first 475 00:29:57,440 --> 00:29:59,880 Speaker 1: job was in an area called Tucker, which is which 476 00:29:59,880 --> 00:30:04,280 Speaker 1: is a little bit uh outside of the outside of 477 00:30:04,280 --> 00:30:06,360 Speaker 1: the Metro Walk of Life, and there was a Chinese 478 00:30:06,360 --> 00:30:09,560 Speaker 1: buffet there that had um and all you can drink 479 00:30:09,680 --> 00:30:13,479 Speaker 1: sweet tea came with every meal. And I was like, 480 00:30:13,560 --> 00:30:15,200 Speaker 1: I am in the South now the South is where 481 00:30:15,240 --> 00:30:24,680 Speaker 1: I Yep. It was beautiful. And we were talking before 482 00:30:24,840 --> 00:30:28,880 Speaker 1: before we started recording, and they're like, we're gonna have 483 00:30:28,920 --> 00:30:31,160 Speaker 1: to do an episode in Brazilian steakhouses and one on 484 00:30:31,280 --> 00:30:36,720 Speaker 1: Tim Sum Sum, all these similar concepts that are not 485 00:30:37,080 --> 00:30:39,600 Speaker 1: so similar that I wanted to mire myself in the 486 00:30:39,600 --> 00:30:42,680 Speaker 1: research today. Yeah, it's just a lot and they are 487 00:30:42,720 --> 00:30:46,160 Speaker 1: their own separate thing. So to do them justice, we 488 00:30:46,200 --> 00:30:48,080 Speaker 1: will return to them. And I also want to leave 489 00:30:48,080 --> 00:30:50,920 Speaker 1: with a disclaimer that I actually, um don't eat at 490 00:30:50,960 --> 00:30:55,760 Speaker 1: buffets very often because it is it's like I become 491 00:30:55,800 --> 00:30:58,480 Speaker 1: the wholk. I'm a little afraid of what happens. I 492 00:30:58,560 --> 00:31:00,800 Speaker 1: have no control of myself any more. It's I'm a 493 00:31:00,840 --> 00:31:05,160 Speaker 1: different person. I'm afraid people listening, we'll hear this episode. 494 00:31:05,160 --> 00:31:07,320 Speaker 1: I think I just live in a buffet. I don't 495 00:31:07,320 --> 00:31:09,680 Speaker 1: go very often because of this very reason. I just 496 00:31:09,720 --> 00:31:14,400 Speaker 1: want to throw it out there. That's that's good to know. Yeah, 497 00:31:13,680 --> 00:31:16,680 Speaker 1: oh yes, Well if we go, if we got into 498 00:31:16,680 --> 00:31:19,480 Speaker 1: like Nori Norri or something, then well I'll be I'll 499 00:31:19,480 --> 00:31:23,080 Speaker 1: be your buddy, thank you. I'll be Oh man, if 500 00:31:23,120 --> 00:31:25,120 Speaker 1: I was in a buffet by myself, I've got a 501 00:31:25,160 --> 00:31:32,080 Speaker 1: real problem, I'll be your black widow. It's perfect. The 502 00:31:32,200 --> 00:31:40,280 Speaker 1: meals getting real low. No, anyway, we do have some 503 00:31:40,400 --> 00:31:44,880 Speaker 1: of the science for you, the the economical and psychological 504 00:31:44,920 --> 00:31:49,240 Speaker 1: science of how buffet's work or are purported to um. 505 00:31:49,280 --> 00:31:51,720 Speaker 1: But first we've got one more quick break for more 506 00:31:51,760 --> 00:32:06,960 Speaker 1: sponsor and we're back. Thank you sponsored, Yes, thank you 507 00:32:07,600 --> 00:32:12,160 Speaker 1: uh so because they represent both a potentially profitable segment 508 00:32:12,280 --> 00:32:15,040 Speaker 1: of the restaurant industry and also, as we said, like 509 00:32:15,040 --> 00:32:18,400 Speaker 1: a pretty solid metaphor for American eating and buying habits. 510 00:32:18,600 --> 00:32:22,720 Speaker 1: There has been a lot of research into how buffet's work, 511 00:32:23,800 --> 00:32:26,280 Speaker 1: and before we really get started, I wanted to mention 512 00:32:26,320 --> 00:32:29,440 Speaker 1: that one of the large producers of research about eating habits, 513 00:32:29,480 --> 00:32:32,960 Speaker 1: the Food and Brand Lab at Cornell, came under criticism 514 00:32:33,000 --> 00:32:35,920 Speaker 1: for his methodology in it was this whole sticky thing. 515 00:32:36,000 --> 00:32:37,920 Speaker 1: So you know, if you're searching for info about this 516 00:32:37,960 --> 00:32:40,400 Speaker 1: sort of thing and you come across them and their director, 517 00:32:40,880 --> 00:32:43,720 Speaker 1: Brian want Sink, as data sources, it would pay to 518 00:32:43,760 --> 00:32:46,360 Speaker 1: follow up and see whether the studying question is one 519 00:32:46,400 --> 00:32:50,200 Speaker 1: of the ones that's being you know, questioned. Um doesn't 520 00:32:50,200 --> 00:32:52,479 Speaker 1: necessarily mean that all of their research is bad, just 521 00:32:52,720 --> 00:32:56,520 Speaker 1: you know, do due diligence check it out as always. Yes, um. 522 00:32:56,560 --> 00:32:59,800 Speaker 1: That being said, First off, from the moment you walk 523 00:32:59,840 --> 00:33:02,720 Speaker 1: in to a buffet restaurant, you are probably being subtly 524 00:33:02,760 --> 00:33:08,360 Speaker 1: pushed to eat less and eat the less expensive things. Um. 525 00:33:08,400 --> 00:33:11,080 Speaker 1: The plates are probably smaller than your average dinner plate 526 00:33:11,200 --> 00:33:14,160 Speaker 1: to make you take less food at a time and 527 00:33:14,320 --> 00:33:16,080 Speaker 1: to make you less likely to go back to the 528 00:33:16,080 --> 00:33:18,040 Speaker 1: line after a certain point, with the hope that you'll 529 00:33:18,040 --> 00:33:21,400 Speaker 1: figure you oh, I've already had two platefuls or three platefuls, 530 00:33:21,400 --> 00:33:24,720 Speaker 1: no more is necessary, that's fine, And he's shaking your head. 531 00:33:24,800 --> 00:33:27,200 Speaker 1: She's like, not me. Well, that's why I pile it 532 00:33:27,240 --> 00:33:30,840 Speaker 1: all on a one plate, and I still go back 533 00:33:30,880 --> 00:33:35,000 Speaker 1: from multiple plates. A restaurant suppliers actually offer specific buffet 534 00:33:35,040 --> 00:33:38,560 Speaker 1: lines of their dinner wear that are smaller sized. Meanwhile, 535 00:33:38,640 --> 00:33:41,800 Speaker 1: glassware for water and soft drinks and stuff like sweet 536 00:33:41,800 --> 00:33:44,320 Speaker 1: tea ey is likely to be larger than usual, hoping 537 00:33:44,360 --> 00:33:49,160 Speaker 1: that you'll fill stomach space with liquid. That's interesting. Um, 538 00:33:49,240 --> 00:33:53,960 Speaker 1: The line itself will feature a cheap filling bread, soups, salads, 539 00:33:53,960 --> 00:33:57,440 Speaker 1: and starchy vegetables. The most prominently more expensive items like 540 00:33:57,520 --> 00:34:01,400 Speaker 1: proteins maybe hidden around corners, or surrounded by larger plates 541 00:34:01,400 --> 00:34:03,600 Speaker 1: of cheaper side dishes, or placed it all the way 542 00:34:03,600 --> 00:34:05,680 Speaker 1: at the end of the line. And if you think 543 00:34:05,680 --> 00:34:08,200 Speaker 1: that you're immune to all of this, you're probably not, 544 00:34:08,960 --> 00:34:11,839 Speaker 1: unless you're like actively thinking about it when you go. 545 00:34:12,520 --> 00:34:15,680 Speaker 1: Research has borne out that over diners will take some 546 00:34:15,760 --> 00:34:18,640 Speaker 1: of the first food offered on aline whatever it is. Oh, 547 00:34:18,719 --> 00:34:20,400 Speaker 1: that's a rookie mistake. You've got to look through the 548 00:34:20,440 --> 00:34:23,840 Speaker 1: whole line. You gotta look at everything, and then you 549 00:34:23,880 --> 00:34:27,000 Speaker 1: walk back and look again, and you have in mind, 550 00:34:27,080 --> 00:34:29,240 Speaker 1: like these are the things I definitely have to get anyway, 551 00:34:29,360 --> 00:34:32,120 Speaker 1: I got a whole plan when I enter. You clearly do. 552 00:34:32,280 --> 00:34:37,920 Speaker 1: That's great. Also, even if you do have a plan, um, 553 00:34:38,040 --> 00:34:41,600 Speaker 1: more expensive items may be cut into smaller portions, like 554 00:34:41,800 --> 00:34:45,560 Speaker 1: the aforementioned proteins or savory or sweet pies, or they 555 00:34:45,600 --> 00:34:49,600 Speaker 1: might be provided more sparingly than those like overflowing trays 556 00:34:49,640 --> 00:34:52,080 Speaker 1: of fried potatoes or cut fruit, in the hopes that 557 00:34:52,120 --> 00:34:54,360 Speaker 1: people will be polite and only take like a single 558 00:34:54,400 --> 00:34:57,600 Speaker 1: portion of the fish or the crab legs. And yes, 559 00:34:58,000 --> 00:35:01,880 Speaker 1: I am looking at you, human who take all the 560 00:35:01,960 --> 00:35:06,520 Speaker 1: effing crab legs the second that they come out, you 561 00:35:06,520 --> 00:35:10,279 Speaker 1: you living monsters. Agreed, I do not do that because 562 00:35:10,320 --> 00:35:13,839 Speaker 1: I need the space. I like to try things, right. 563 00:35:14,600 --> 00:35:16,680 Speaker 1: So that's the other thing about buffets. Yeah, yeah, because 564 00:35:16,680 --> 00:35:19,280 Speaker 1: you want to try everything exactly. That's what I'm about. 565 00:35:19,360 --> 00:35:21,520 Speaker 1: I'm not going to take all of your crab legs, Lauren, 566 00:35:21,520 --> 00:35:24,560 Speaker 1: don't worry about that, thank you. I just want like 567 00:35:24,600 --> 00:35:30,799 Speaker 1: one or do exactly. And it's rude, it's terrible. Uh 568 00:35:30,840 --> 00:35:32,959 Speaker 1: and uh. And another thing, if you're if you're getting 569 00:35:32,960 --> 00:35:36,840 Speaker 1: ready to cite how lavishly. You ate a casino buffets 570 00:35:36,920 --> 00:35:39,839 Speaker 1: as a kind of proof that that all of this 571 00:35:39,920 --> 00:35:43,319 Speaker 1: doesn't work on you. Hellos don't really count. Of course, 572 00:35:43,320 --> 00:35:46,440 Speaker 1: they would prefer to be making money, But casino restaurants 573 00:35:46,440 --> 00:35:49,080 Speaker 1: and bars are allowed to and frequently do, operate at 574 00:35:49,080 --> 00:35:54,000 Speaker 1: a loss as long as they're bringing customers into gamble. Yeah. Yeah, 575 00:35:54,080 --> 00:35:58,160 Speaker 1: that's why they have so many things attached to them. 576 00:35:59,320 --> 00:36:01,600 Speaker 1: They can as long as they're bringing in the people 577 00:36:01,640 --> 00:36:05,520 Speaker 1: and hopefully probably getting them a little sauced exactly, making 578 00:36:05,520 --> 00:36:08,240 Speaker 1: them happy, and forget about all that money they lost, 579 00:36:08,840 --> 00:36:12,920 Speaker 1: then yeah, they're doing their job exactly. And then and 580 00:36:12,920 --> 00:36:15,440 Speaker 1: then a couple other little little research notes, a weird 581 00:36:15,480 --> 00:36:20,040 Speaker 1: one being that um inexpensive price tags on buffet's may 582 00:36:20,239 --> 00:36:25,240 Speaker 1: have diminishing returns on customer satisfaction UM. In a Cornell 583 00:36:25,320 --> 00:36:27,160 Speaker 1: Food and Brand Lab study that seems to be on 584 00:36:27,200 --> 00:36:31,120 Speaker 1: the up and up, buffetgoers who paid four dollars felt 585 00:36:31,320 --> 00:36:35,399 Speaker 1: fuller and guiltier and rated the food quality poorer than 586 00:36:35,680 --> 00:36:38,760 Speaker 1: buffet goers who paid eight dollars, even though both groups 587 00:36:38,760 --> 00:36:44,160 Speaker 1: were getting the same food. That's so fascinating, I know, right, Oh, 588 00:36:44,200 --> 00:36:48,880 Speaker 1: the human brain is a terrible place. Um. Also, I 589 00:36:48,960 --> 00:36:51,120 Speaker 1: love this one. Buffets can be useful in other kinds 590 00:36:51,120 --> 00:36:54,040 Speaker 1: of research into eating habits. Um. There's a study published 591 00:36:54,080 --> 00:36:59,560 Speaker 1: in Appetite in showing that an experimental buffet restaurant created 592 00:37:00,120 --> 00:37:03,480 Speaker 1: producible eating results in a group of subjects like total 593 00:37:03,560 --> 00:37:06,960 Speaker 1: calorie intake and and macro nutrient breakdown like fats and 594 00:37:07,440 --> 00:37:11,840 Speaker 1: proteins and carbs could be reproduced giving given these subjects 595 00:37:12,000 --> 00:37:16,839 Speaker 1: hunger levels across different trials. So that's great. I don't 596 00:37:16,840 --> 00:37:19,439 Speaker 1: know they're good for research. I just love that. That's 597 00:37:19,440 --> 00:37:22,880 Speaker 1: so funny. I wonder if the if people knew what 598 00:37:23,080 --> 00:37:25,719 Speaker 1: was being research when they saw, hey, we're looking for 599 00:37:25,760 --> 00:37:30,160 Speaker 1: people to eat at a buffet a couple of times. 600 00:37:28,440 --> 00:37:34,480 Speaker 1: You're no problem for science. I'll do it. Yeah, there 601 00:37:34,560 --> 00:37:37,120 Speaker 1: was a lot of fun science around this. I read 602 00:37:37,239 --> 00:37:42,200 Speaker 1: articles about the tyranny of choice. Oh yeah, people get 603 00:37:42,200 --> 00:37:47,200 Speaker 1: overwhelmed and just take whatever is most prominent, right. Um. Yeah, 604 00:37:47,560 --> 00:37:49,680 Speaker 1: And there's a really cool saying about it in French, 605 00:37:49,719 --> 00:37:53,680 Speaker 1: and I can't remember, Uh, the friendship is like to 606 00:37:53,719 --> 00:37:58,160 Speaker 1: try it meant too much choice is the death of choice, 607 00:37:59,000 --> 00:38:03,920 Speaker 1: which that's very saying. It was that is extremely French. Um. 608 00:38:03,960 --> 00:38:08,279 Speaker 1: I remember that on it's It's frequently brought up at 609 00:38:08,360 --> 00:38:13,680 Speaker 1: sandwich places as people just freeze. Yeah, what do I do? Who? 610 00:38:13,719 --> 00:38:16,160 Speaker 1: I'll take a number one, you know, because if you 611 00:38:16,239 --> 00:38:22,520 Speaker 1: have fifty topping items, your brain no, no, you can't 612 00:38:22,560 --> 00:38:26,440 Speaker 1: handle that many. It can't. So the research on this 613 00:38:26,520 --> 00:38:28,759 Speaker 1: was this was a fun one. It was a fun, 614 00:38:29,000 --> 00:38:33,880 Speaker 1: fun one, delicate. Oh yeah. Oh, and I'm I'm not 615 00:38:33,960 --> 00:38:36,359 Speaker 1: as hungry as I was last week, but I'm still like, oh, 616 00:38:36,440 --> 00:38:41,040 Speaker 1: let's go, let's go right now. I'm in I am. 617 00:38:41,040 --> 00:38:47,640 Speaker 1: You just gotta be prepared to be terrified, but I 618 00:38:47,680 --> 00:38:52,319 Speaker 1: think we'll get through it absolutely. In the meantime, it's 619 00:38:52,360 --> 00:39:02,239 Speaker 1: time for listener man. Yeah, it's going on around the buffet. Okay, okay, Well, 620 00:39:02,239 --> 00:39:07,399 Speaker 1: I can bring my plants my buffet. I'll write them down. 621 00:39:07,440 --> 00:39:12,439 Speaker 1: They'll be like fight club. It'll be great. You can't 622 00:39:12,480 --> 00:39:15,600 Speaker 1: share them with anyone, though, Okay, I swear to swear 623 00:39:15,600 --> 00:39:19,600 Speaker 1: to secrecy. Perfect, all right, Kate wrote, I just listened 624 00:39:19,600 --> 00:39:22,719 Speaker 1: to the Afternoon Tea episode, but it made me think 625 00:39:22,800 --> 00:39:25,440 Speaker 1: of tea dueling. If you guys haven't heard of that before, 626 00:39:25,520 --> 00:39:30,200 Speaker 1: it's a pretty fantastic sport practiced in the steam punk community. 627 00:39:30,680 --> 00:39:33,480 Speaker 1: Here's the most succinct definition I could find for you. 628 00:39:34,080 --> 00:39:36,680 Speaker 1: Tea dueling is the art of gracefully dunking a tea 629 00:39:36,719 --> 00:39:40,120 Speaker 1: biscuit into a cup of brown Joy, soaking it for 630 00:39:40,160 --> 00:39:43,560 Speaker 1: five seconds, and then lifting it and cleanly nobbing on it, 631 00:39:43,880 --> 00:39:47,560 Speaker 1: all without dripping tea, losing biscuit fragments into the tea 632 00:39:47,719 --> 00:39:51,800 Speaker 1: or the table, and doing so after your fellow duelist. 633 00:39:53,520 --> 00:39:55,359 Speaker 1: It's pretty fun to watch, and I think they usually 634 00:39:55,400 --> 00:39:57,000 Speaker 1: have some at tryon count if you want to check 635 00:39:57,000 --> 00:39:59,879 Speaker 1: it out. They even make dueling holsters which you can 636 00:40:00,080 --> 00:40:03,600 Speaker 1: used to always have your cup and saucer on. And 637 00:40:04,480 --> 00:40:07,720 Speaker 1: thank you, Kate. We did talk about this off Mike 638 00:40:08,440 --> 00:40:11,680 Speaker 1: after we did our Tea Time episode with Julia. Yeah, 639 00:40:11,760 --> 00:40:13,680 Speaker 1: and I forget how it came up, but we it 640 00:40:13,800 --> 00:40:17,120 Speaker 1: was like a fifteen minute conversation. We werought it up. 641 00:40:17,320 --> 00:40:19,640 Speaker 1: We were so fascinated because we were like, what is 642 00:40:19,680 --> 00:40:21,880 Speaker 1: this and how do we get into it? Yes, because 643 00:40:22,280 --> 00:40:25,399 Speaker 1: two years ago I was at dragon Con and someone 644 00:40:25,600 --> 00:40:29,560 Speaker 1: invited me to go to a Game of Thrones themed 645 00:40:29,719 --> 00:40:33,239 Speaker 1: tea duel and I had no idea what he was 646 00:40:33,280 --> 00:40:36,279 Speaker 1: talking about, and it's been bothering me ever since. In 647 00:40:36,320 --> 00:40:37,960 Speaker 1: the back of my mind, what's a T tool? What's 648 00:40:37,960 --> 00:40:40,440 Speaker 1: a T tool? And so yeah, we talked about it 649 00:40:40,440 --> 00:40:42,440 Speaker 1: in fifteen minutes and we got to the bottom of it. 650 00:40:42,680 --> 00:40:45,279 Speaker 1: Dragon Con, as we record, this is coming up, and 651 00:40:45,320 --> 00:40:46,839 Speaker 1: I'm going to see if I can find this Game 652 00:40:46,840 --> 00:40:50,080 Speaker 1: of Thrones T dool oh, please do get get some photographic, 653 00:40:50,200 --> 00:40:54,560 Speaker 1: photographic or video evidence. Yes, oh yeah, I I will 654 00:40:54,640 --> 00:40:58,680 Speaker 1: document it quite thoroughly. Awesome. Oh man, Yeah, steam punk 655 00:40:58,880 --> 00:41:02,279 Speaker 1: steampunk has a great dragon Com community. Um, dragon Con 656 00:41:02,320 --> 00:41:04,919 Speaker 1: has a great steampunk community, So I feel I feel 657 00:41:05,000 --> 00:41:06,719 Speaker 1: like you'll be able to track it down. If I 658 00:41:06,760 --> 00:41:10,120 Speaker 1: see someone carrying a holster with tea, a teacup and 659 00:41:10,160 --> 00:41:13,680 Speaker 1: a saucer, I'll know. Oh yeah, I'll know that's the guy. Yeah, 660 00:41:13,760 --> 00:41:16,239 Speaker 1: that's the guy. A goal to ask. I'm just going 661 00:41:16,280 --> 00:41:20,080 Speaker 1: to follow them around creepily. I'm gonna say you could 662 00:41:20,080 --> 00:41:23,959 Speaker 1: approach them, but either way, the Winter Soldier, oh yeah, 663 00:41:23,960 --> 00:41:30,960 Speaker 1: that's Teresa wrote. I was recently listening to your new 664 00:41:31,040 --> 00:41:34,040 Speaker 1: Fictional Foods episode, and when you mentioned the pan galactic 665 00:41:34,120 --> 00:41:37,600 Speaker 1: gargle blaster, I realized that the bar uh the way 666 00:41:37,640 --> 00:41:39,440 Speaker 1: station in Brooklyn, New York, I went to for my 667 00:41:40,000 --> 00:41:43,840 Speaker 1: birthday had a specialty drink by the same name. The 668 00:41:43,880 --> 00:41:48,279 Speaker 1: bartender would ask you three questions, what alcohol do you like, 669 00:41:48,960 --> 00:41:52,160 Speaker 1: what alcohol do you want to avoid? If you were 670 00:41:52,160 --> 00:41:56,040 Speaker 1: a planet, which would you be, and they would create 671 00:41:56,040 --> 00:41:59,240 Speaker 1: a drink based on your answers. I had far too 672 00:41:59,280 --> 00:42:02,200 Speaker 1: many of them, and the last thing I remember is 673 00:42:02,239 --> 00:42:05,200 Speaker 1: playing with a tiny dinosaur friend that I found is 674 00:42:05,239 --> 00:42:07,360 Speaker 1: the garnish in the bottom of one of those drinks 675 00:42:07,680 --> 00:42:11,440 Speaker 1: while listening to the bars Scottish house band The Wastes 676 00:42:12,960 --> 00:42:17,320 Speaker 1: u uh side note, I am severely disappointed in myself 677 00:42:17,320 --> 00:42:20,080 Speaker 1: that I didn't think to use Gallifrey as my planet 678 00:42:20,080 --> 00:42:23,000 Speaker 1: for one of those drinks. The bar has a bathroom 679 00:42:23,040 --> 00:42:26,839 Speaker 1: that is a giant tartis in the center of the room. 680 00:42:26,920 --> 00:42:29,120 Speaker 1: We have to get to this place, Lauren, we clearly 681 00:42:29,160 --> 00:42:33,400 Speaker 1: do this. Is this sounds delightful? It really does. Oh yeah, 682 00:42:33,400 --> 00:42:36,120 Speaker 1: thank thank you, thank you for writing in about it. Yes, 683 00:42:36,200 --> 00:42:38,239 Speaker 1: thanks to both of them for writing in And if 684 00:42:38,239 --> 00:42:40,239 Speaker 1: you would like to write to as you can. Our 685 00:42:40,360 --> 00:42:42,800 Speaker 1: email is food Stuff at house to works dot com. 686 00:42:42,880 --> 00:42:45,040 Speaker 1: We're also in social media. You can find us on 687 00:42:45,080 --> 00:42:48,840 Speaker 1: Facebook and Twitter at food stuff hs W and also 688 00:42:48,960 --> 00:42:53,120 Speaker 1: on Instagram at food stuff. Yes, and I would keep 689 00:42:53,160 --> 00:42:57,239 Speaker 1: an eye on those social media's because we have a 690 00:42:57,280 --> 00:43:01,640 Speaker 1: few changes coming, a few surprises, if will. Yeah, absolutely, 691 00:43:01,680 --> 00:43:04,319 Speaker 1: we're we're shifting a few things up around here, and 692 00:43:04,520 --> 00:43:06,440 Speaker 1: uh we we hope that you will have as much 693 00:43:06,520 --> 00:43:09,200 Speaker 1: fun coming along with us on the journey as we 694 00:43:09,239 --> 00:43:14,040 Speaker 1: are having doing it. We are having doing fun journeys 695 00:43:14,840 --> 00:43:21,360 Speaker 1: very much. Also good words, We clearly chose the correct profession. Absolutely, 696 00:43:22,960 --> 00:43:26,600 Speaker 1: thank you as always to our super producer Dylan Fagan, Um, 697 00:43:26,680 --> 00:43:28,439 Speaker 1: thanks to you for listening, and we hope that lots 698 00:43:28,440 --> 00:43:32,160 Speaker 1: more good things are coming your way.