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Speaker 1: Hello, and welcome to food Stuff. I'm Anny Rees and

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Speaker 1: I'm Lauren Folcoba and we've got another special episode for

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Speaker 1: you guys today. Yes, a very special food stuff, you

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Speaker 1: might say. As we've talked about a lot. We went

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Speaker 1: on a road trip to Kentucky recently in in May,

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Speaker 1: um and you may have heard some of the episodes

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Speaker 1: come from that. We had to bourbon episodes. Um, and

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Speaker 1: this we present our road trip episode. Yes, it's a

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Speaker 1: road trip round up because we y'all we uh we

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Speaker 1: came to the office and uh, you know, car pooled

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Speaker 1: in Annie's car. Yes, and it was filthy. I would

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Speaker 1: like to point out the outside was filthy. The inside

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Speaker 1: was fine. The inside was very acceptable, but the outside, okay,

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Speaker 1: it was. There's a lot of pollen in Atlanta. Um

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Speaker 1: and it my entire higher car was painted with pollen.

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Speaker 1: And I went home a couple of weekends after we

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Speaker 1: got back from this road trip and my mom like

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Speaker 1: said nothing and was like, we're leaving, and I said, okay, okay,

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Speaker 1: where were we going? And she took it to the

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Speaker 1: car wash and we had to take it through twice

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Speaker 1: and it still didn't come off. We had to hand

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Speaker 1: scrub it um anyway, I will try to post a picture.

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Speaker 1: It was quite the scene, quite the spectacle. So yes,

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Speaker 1: we had a superclassy road vehicle. We did, and and

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Speaker 1: and while we were in the car, Producer Dylan came

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Speaker 1: along with us as well, and we rolled audio for

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Speaker 1: like the entire six or seven hours we did that

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Speaker 1: we were in the car. We absolutely did. And you're

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Speaker 1: going to hear super producer Dylan in this audio. Yeah, yeah,

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Speaker 1: because we like he was saying just gold, gold was

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Speaker 1: coming out of his mouth and we were like, get

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Speaker 1: a mic on you. Yeah, yeah, yeah, so he did.

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Speaker 1: He did. He had he actually had a shotgun mike.

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Speaker 1: If you guys are familiar with that term, it's a

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Speaker 1: sort of like a like an oblong like spike microphone.

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Speaker 1: And people in other cars passing by, we're giving us looks,

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Speaker 1: Yes they were, because not only was that happening, we

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Speaker 1: also had a go pro the most adorable bonnet because

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Speaker 1: it was getting overheated, yes, attached to the windshield looking

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Speaker 1: in at us or out at the scenery, depending on

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Speaker 1: what was going on. Hopefully some of that video will

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Speaker 1: we'll see the light of day at some point. But

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Speaker 1: but yeah, but we promised that this episode is related

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Speaker 1: to food ish ish I mean because we we did

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Speaker 1: base the entire trip as we would even if we

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Speaker 1: weren't doing a food show around food. We did. And

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Speaker 1: on the way up we had two stops that we

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Speaker 1: were determined to hit. UM. One was the Mayfield Dairy

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Speaker 1: and Athens, Tennessee. UM and the Harland Sanders Cafe. Yes,

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Speaker 1: that Harlan Sanders Um KFC of KFC frame the very

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Speaker 1: first KFC hypothetically hypothetically, and we talked so much about snacks.

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Speaker 1: I like, I went through and made outes of what

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Speaker 1: what we could maybe have separate episodes on and one

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Speaker 1: was plotcorn and one was peanut butter. We yes, pretty

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Speaker 1: much almost the whole time we if you guys imagine

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Speaker 1: that off the air, we talked about food a lot.

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Speaker 1: You're completely correct, You are absolutely correct. It's all food

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Speaker 1: and horror movies. Yeah, we talked about road snacks, movie snacks, um.

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Speaker 1: And then there is just some random pepper rings of

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Speaker 1: stuff that's too good, too good to leave out, too

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Speaker 1: good to leave out. Yeah. So so we hope that

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Speaker 1: you will come on this journey with us. Yes, And

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Speaker 1: I would like to note to disclaimer this episode is

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Speaker 1: a not sponsored by KFC or Mayfield or Wild Turkey,

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Speaker 1: totally not. It just happened to come up quite a bit. Ye. Yeah.

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Speaker 1: So we unfortunately did not record any audio. I don't

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Speaker 1: think we would have been allowed to at the the

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Speaker 1: Athens Mayfield Dairy tour um. So I thought we'd give

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Speaker 1: kind of a recap of our experience on Yeah sure, sure.

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Speaker 1: So Mayfield Dairy started out as a small family dairy,

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Speaker 1: but it is now this huge production of milk and

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Speaker 1: yogurt and ice cream and a few other products kind

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Speaker 1: of in there. Yeah. And if you've seen, um some

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Speaker 1: pictures we've posted on our Facebook page, yes, one of

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Speaker 1: them includes Maggie the Cow, their mascot, and she was huge.

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Speaker 1: Oh yeah, there was a very large cow out front.

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Speaker 1: Big cow, very big cow. Um. And the tour, oh yeah,

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Speaker 1: because they do tours of the facility. All you have

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Speaker 1: to do is you show up and it's what like

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Speaker 1: ten bucks or something like that, and it is so cool,

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Speaker 1: it really is. I mean it was. I love industrial machinery,

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Speaker 1: and I was super nerding out because I had no

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Speaker 1: idea how those gallon jugs are made, how plastic gallon

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Speaker 1: jugs are made. But we got to watch those getting

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Speaker 1: made and all the fermentation smelled so amazing, and and

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Speaker 1: the ice cream getting piped into the oh, it was beautiful.

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Speaker 1: That was one of my favorite things we saw was

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Speaker 1: the filling of those huge like tubs, like five gallon tubs. Yeah,

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Speaker 1: because like this this five gallon thing would just roll

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Speaker 1: around kind of on a I don't know if anyone's

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Speaker 1: played mouse Chap, but kind of like those like two

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Speaker 1: tracks that it's yeah, like all around the ceiling and

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Speaker 1: then and then they get like dropped down into place

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Speaker 1: and pushed under this spigot and then it just fills

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Speaker 1: it up with it's like Willy Wonka, looking like concoction

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Speaker 1: that I only imagine is ice cream. Yeah, and then

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Speaker 1: it does a little hop so that it so that

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Speaker 1: it settles right the hop. That was my favorite part.

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Speaker 1: The hop was very cute. Heck, and here here are

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Speaker 1: some facts for you. TB. Mayfield brought forty five cows

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Speaker 1: and began delivering them to delivering milk to folks around Athens, Tennessee.

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Speaker 1: With the purchase of a tin gallon ice cream freezer,

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Speaker 1: ice cream entered the Fray and the company name was

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Speaker 1: changed to Mayfield creamery. T. B. Mayfield's son Stick up

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Speaker 1: the business in the nineteen fifties, and they built the

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Speaker 1: most modern milk plant in the Southeast. They stayed innovative

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Speaker 1: with packaging and flash freezing techniques, spreading throughout the South

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Speaker 1: until Time magazine named them the world's best ice cream

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Speaker 1: in nineteen eight one. It's proudly displayed on their sign

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Speaker 1: when you come. They also came up with the zipper packaging,

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Speaker 1: which is not really around anymore. I had no idea.

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Speaker 1: I don't think I had literally ever seen it. Lauren

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Speaker 1: had never seen it, and Dilian and I got ridiculously

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Speaker 1: as excited about it, like, Oh, I guess it's kind

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Speaker 1: of a nostalgic good thing. Yeah, or maybe a Southern

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Speaker 1: thing like possibly, I don't know, maybe, Yeah, let's yeah,

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Speaker 1: look it up if you've never seen it. Oh. Absolutely, Um.

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Speaker 1: The yellow jug was introduced, a yellow milk jug. Yeah, yeah,

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Speaker 1: in to keep out light and protect the flavor. Would

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Speaker 1: love to do an episode flavor and nutrients. Yeah. I

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Speaker 1: think some of the vitamin D can get leached out

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Speaker 1: from from exposure to photons. Yes, those dern photons. The

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Speaker 1: best selling flavor of ice cream, butter pecan, at least

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Speaker 1: for Mayfield, UM superproducer Dylan. At the end of this

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Speaker 1: whole thing, you get to try I could get a

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Speaker 1: free scoop of ice cream. As part of the tour,

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Speaker 1: UM and superproducer Dylan sampled extreme move tracks spelled with

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Speaker 1: an ex. Yes, I tried the blueberry cream pie and

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Speaker 1: I think I had pecan pralin. I think. Yeah. We

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Speaker 1: had a lovely time sitting on a porch outside eating

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Speaker 1: ice cream. It was beautiful. It really was. UM and

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Speaker 1: that was that. We all bought T shirts too. We

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Speaker 1: all did. We spent way too long debating, which it

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Speaker 1: seems really important at the time. It did UM. Both

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Speaker 1: Lauren and I wanted this one that said what was it?

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Speaker 1: I don't skinny dip chunky dunk, chunky dunk. Yeah, I

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Speaker 1: mean that's great, that's beautiful. I I felt like that

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Speaker 1: shirt knew my life. Yes, that's us at our core.

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Speaker 1: Dylan got a beautiful tie ice shirt and I'm still

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Speaker 1: hoping he'll wear at work. UM. So we had it was.

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Speaker 1: It was a really great experience and if anyone's in

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Speaker 1: that area would like to check it out. The machine,

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Speaker 1: the machinery alone is I completely recommend it. Yeah, I

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Speaker 1: think didn't they? Um they patented the way to make

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Speaker 1: those gallon jugs? I think, Um, did they? I can't remember.

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Speaker 1: I don't know if they patented it, but I know

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Speaker 1: people like use them to like they have to pay

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Speaker 1: Mayfield to make these jugs, which I thought was very ingenious.

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Speaker 1: It's really cool looking. It is it is. It's fascinating.

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Speaker 1: Definitely drop by if you're ever in the area. Yeah,

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Speaker 1: so episode on milk forthcoming. But I just wanted to

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Speaker 1: give since we didn't get any audio, um kind of

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Speaker 1: our experience there. But this here is about when our

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Speaker 1: road trip audio right after this is when we got

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Speaker 1: we got things rolling. Yeah, so let's pick up on

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Speaker 1: our road trip already in progress. Yes, right out of Knoxville, Tennessee.

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Speaker 1: It's pretty uphill drive. You are now leaving Knoxville, Tennessee,

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Speaker 1: are headed towards the Appalachians as Appalachian Museum. Oh that

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Speaker 1: this direction. I do remember, Like I said, I remembers

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Speaker 1: the Digury do right, which just screams Appalachian history. You know,

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Speaker 1: I'm not going to deny anyone a didgerid I'm not.

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Speaker 1: I Now you're getting something hoping to find someone that

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Speaker 1: you could have a digreyd off with any excuse to

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Speaker 1: play it. I never get to play it. It's just

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Speaker 1: such a weird thing to be like hanging out, like,

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Speaker 1: let me get my Digury do. It's weird. Before my

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Speaker 1: girlfriend and I started dating, my two best friends met

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Speaker 1: her at a party and they convinced her that they

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Speaker 1: were in a band called the Digre Dudes. There was

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Speaker 1: two persons didger do duo? Uh? And I was like, oh,

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Speaker 1: that's funny. He told that to the person I have

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Speaker 1: a crush on, and then like a year later that

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Speaker 1: she was like, aren't you the ditch read dudes? Like

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Speaker 1: we were just all out at dinner. I'm just trying

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Speaker 1: to hear in my head. I've never actually really thought

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Speaker 1: about what I would sound like. Now you go there.

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Speaker 1: It is a busy m of Appalachia, Exit one twenty two. Friends,

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Speaker 1: it might be a thing to do on the way back.

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Speaker 1: Oh yeah, I just remembered you mentioned that. Yeah, keeping

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Speaker 1: an eye out. I'm excited about it. Have had that menu?

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Speaker 1: They probably have real weird snacks. Oh you're right, Yeah,

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Speaker 1: I know. They they've got a great menu. There's there's

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Speaker 1: a tradition in South to Midwestern maybe, Baby, it's everywhere.

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Speaker 1: I don't know, the type of restaurant that does different,

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Speaker 1: different specialty dishes every day of the week. Yeah, so

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Speaker 1: you know, yeah, like cafite, like Thursday's meet Low, Friday's catfish, Yeah,

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Speaker 1: Sunday's fried chicken. It's that kind of place. It's like

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Speaker 1: a every day is a different a grandized Meeting three

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Speaker 1: kind of concepts, which man, the Meeting three. I love it.

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Speaker 1: I do love one thing that I never had heard

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Speaker 1: of before I moved to Atlanta. Yeah, glorious. Speaking of

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Speaker 1: daily specials, fried chicken. Some of the best I've had

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Speaker 1: in Atlanta is actually Okay Cafe on Sunday's. Really Yeah,

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Speaker 1: I've heard good things about Okay Cafe. They only do it.

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Speaker 1: They only do their fried chicken one day a week.

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Speaker 1: It's very special. Yeah, they got all the sides you want,

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Speaker 1: including the things like pot liquor, which seemed very authentic.

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Speaker 1: You know. Yeah, I got. One of the things when

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Speaker 1: I moved to Atlanta was most excited about was Okay

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Speaker 1: Cafe being opened twenty four hours a day, But because

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Speaker 1: the recession, they had to cut down to just regular

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Speaker 1: business our Yeah. Yeah, um, fried chicken. I similar to barbecue.

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Speaker 1: I did a Fried Chicken of Atlanta tour and that

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Speaker 1: was one where I actually came to the conclusion, Oh,

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Speaker 1: my mom made the best fried chicken. That was like

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Speaker 1: the one the time I was like, oh, that's actually

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Speaker 1: really did But I do like, um Rick Store does

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Speaker 1: really good fried chicken. They only do it on Sundays,

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Speaker 1: um Watershed, I like, but I had not a lot

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Speaker 1: of people say that one's the best. I'm like, no,

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Speaker 1: you don't think so. No, it's good, it's just too fancy.

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Speaker 1: It's it's like it still has that tinge of old

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Speaker 1: oil taste too. Oh, but just not bad. But I

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Speaker 1: think that's what I like about we made We made

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Speaker 1: it that one time and that was really good. Oh yeah,

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Speaker 1: that was delicious. Yeah, Oh my goodness, that was lovely.

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Speaker 1: It was terrifying, but it was lovely. We both the

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Speaker 1: video I think is up on maybe Instagram and Facebook

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Speaker 1: both squeel. Yeah. I think writing children, I didn't super

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Speaker 1: cud of all the times about just feel like like

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Speaker 1: backing up really quickly. We were very nervous, especially like

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Speaker 1: because it took so much longer than I thought it

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Speaker 1: was gonna take. Yeah, it's like twelve minutes first side

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Speaker 1: or something. Yeah, yeah, it's well, I mean you kind

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Speaker 1: of want to go low and slow with that sort

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Speaker 1: of thing because because you want to give the I mean,

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Speaker 1: then you don't want to crowd the pants, so you

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Speaker 1: want to give everything time to do the thing. Yeah,

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Speaker 1: we did a podcast episode of fried chicken, so we

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Speaker 1: were trying to make it ourselves. I've never had home

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Speaker 1: made fried chicken before. And it's so good. The first

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Speaker 1: piece was not delicious, but little little, tiny, tiny, ah,

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Speaker 1: that was so good. Oh oh man, we can talk

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Speaker 1: about fried chicken science. Oh we can't. Yeah, because because

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Speaker 1: other than just like getting a lot of oil into breading,

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Speaker 1: which is gotta be pretty tasty, right, frying stuff like

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Speaker 1: chicken is a really rad thing to do for science reasons,

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Speaker 1: because what happens when you drop a piece of bread

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Speaker 1: and fried chicken into hot oil is that, first of all,

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Speaker 1: the steam coming up out of the meat is going

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Speaker 1: to provide a little protective layer around the food item,

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Speaker 1: so the hot oil can't directly touch it. It's like

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Speaker 1: a little little barrier. And second of all, once the

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Speaker 1: steam what stops coming out, meaning that the interior has

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Speaker 1: had a chance to cook through then the oil gets

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Speaker 1: to actually touch that outside barrier, letting it crisp up.

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Speaker 1: So physics delicious, delicious, the best physics on. I just

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Speaker 1: ate ice cream when I'm hungry. Well, ice creu I

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Speaker 1: the dessert them. It might be a joke, but I

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Speaker 1: do think there is like the real sustenance f versus

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Speaker 1: ice cream. Oh yeah, well, I mean and I'm high

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Speaker 1: book scenic. So yeah, that's why I eat every two hours.

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Speaker 1: I realized that I didn't mention that in our episode

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Speaker 1: about meals, but yeah, yeah, if I don't eat every

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Speaker 1: two hours, I am the worst person. Well that's how

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Speaker 1: you always have snacks, exactly, you can prepared. I have

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Speaker 1: an emergency jar of peanut butter, like on your person

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Speaker 1: right now. I'm not without that emergency jar of peanut butter.

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Speaker 1: This is something you always have. How have I never

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Speaker 1: have you heard? I do not know that. No, you

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Speaker 1: are full surprised. When I was in middle school, man,

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Speaker 1: you know, I didn't look at nutrition facts. I was

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Speaker 1: in middle school. Sure, so I would get jarslu skip

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Speaker 1: me peanut butter, and I would lay that at night

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Speaker 1: and watch Conan O'Brien and eat half a jar. Oh

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Speaker 1: my gosh. I used to stamplate watch if I would

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Speaker 1: just roll the peanut butter jar underneath the bed. One day,

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Speaker 1: my dad walked in my room and he was like

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Speaker 1: cleaning up a little bit for me, which is very nice.

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Speaker 1: But he looked under my bed. He's like, you got

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Speaker 1: like seven jars butter. It's my skippy stash half of

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Speaker 1: the jar every night. Doesn't everybody do that? That's a serving.

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Speaker 1: I slept well, and I know why. I mean, you

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Speaker 1: were not lacking for protein. I'm sure your skin was supple.

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Speaker 1: Oh my goodness, I guess the first maybe twenty years

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Speaker 1: of my life, we're a peanut butterface. It was pretty serious.

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Speaker 1: What was your favorite? Just just playing like peanut butter

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Speaker 1: and cherry jam, like chunky like cherry preserves on. Holy

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Speaker 1: I'm like like packaged like like like terrible store bought

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Speaker 1: like smooshy. Holy. Yeah, that made me so green. I know,

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Speaker 1: Oh my god, my mouth is actually watering peanut butter.

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Speaker 1: No that I'm not really so steep peanuts that they

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Speaker 1: have set my stomach. And so that peanut butter and

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Speaker 1: pickle sandwich that we had the other day was the

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Speaker 1: first time I had had peanut butter unto itself. Oh

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Speaker 1: in years, and that it was still pretty good. I'm glad.

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Speaker 1: I'm glad. I was. Oh, you never got any of

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Speaker 1: that sandwich in any of those sud which is didn't

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Speaker 1: always still have the stuff for our friends. I really

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Speaker 1: like peanut butter and pickles, and I'm thinking about it.

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Speaker 1: I think i'd like it together. It was that bad. No,

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Speaker 1: it was we we did apparently we did it slightly wrong.

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Speaker 1: The we we got bread and butter, pickles and white bread.

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Speaker 1: And I think the official recommendation on and at least

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Speaker 1: from our listener name I'm forgetting who was kind enough

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Speaker 1: to write in about her grandmother's recipe. M said that

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Speaker 1: it was rye bread, yes, and dill pickles and mayo

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Speaker 1: in this case. But the New York Times one is

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Speaker 1: not with mayo, the big one that was talking about

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Speaker 1: like mean versions and going around the mayo didn't really,

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Speaker 1: I mean, it didn't make me mad. I'm just sure

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Speaker 1: it made you mad. It made me pretty upset. Oh,

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Speaker 1: there's some kind of old timey abandoned. That's real depressing. Yeah,

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Speaker 1: that is of nightmares, especially in conjunction with that liquor

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Speaker 1: store billboard, I was like, oh no, it wasn't abandoned carnival. Carnival.

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Speaker 1: I would say it was like a ferris wheel. There

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Speaker 1: fer wheels and some rocket yeah type titan rockets. There

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Speaker 1: you go. The line, the Kentucky line, Yeah, got hold

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Speaker 1: of breath. What is it? Birthplace of Abraham Lincoln? Your

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Speaker 1: old foil Abraham Lincoln? Never choice, not by me? All right, No,

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Speaker 1: I was because I interrupted my phone. Oh she said,

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Speaker 1: I welcome to Kentucky, which would have been a cool

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Speaker 1: sound bite. It has nothing to do they Ram Lincoln.

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Speaker 1: I wish I could remember that issue of Deadpool where

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Speaker 1: the dead presidents come back to life. I wish I

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Speaker 1: could remember what Apram Lincoln said. It's something like, here's

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Speaker 1: the proclamation and it rhymes with emancipation. But it's not

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Speaker 1: that I remember FDR is a new deal. Here's a

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Speaker 1: new deal, you die. I just remember very cool that

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Speaker 1: all the presidents had sound weird, so cute catchphrase that

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Speaker 1: made me laugh. I'm here for the president to humor.

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Speaker 1: George Washington, right, this is why you're miked dying. I'm hungery.

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Speaker 1: Where are you? Harlan Sanders trying to get that sense

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Speaker 1: project Oh so hungry and incided. Yeah, I haven't had

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Speaker 1: fried chicken and wild really, I haven't had. I actually

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Speaker 1: remember specifically the last time I at KFC. Yeah, I

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Speaker 1: was a freshman high school. It's a good time for it.

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Speaker 1: I got a bucket of popcorn chicken like a bucket,

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Speaker 1: and me and my friend watched the faculty. I love

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Speaker 1: I love that most of your food experiences are appended

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Speaker 1: with what horror movie you watched that night, because horror

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Speaker 1: movies stand out. You remember, I remember reading that Fridy

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Speaker 1: Chicken and John Stuard gets a pencil through the eye.

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Speaker 1: I'm not going to forget that. Huh huh said it

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Speaker 1: Sander's Capine. I'm so excited. Oh my gosh, it is

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Speaker 1: on the National Register of Historic Places. Well when they

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Speaker 1: like retrofitted it back in yeah, antalist. Wow, look at

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Speaker 1: two Harlan Sanders. You finally made it. You made it big.

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Speaker 1: Your destination I think I did. There it is, yeah, yeah,

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Speaker 1: there it is right there. What there's a drive through. Yeah,

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Speaker 1: it was a KFC. So there was one thing that

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Speaker 1: everyone on this road trip was very, very, probably over

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Speaker 1: excited about, and that was visiting the Harlan Sanders Cafe. Well,

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Speaker 1: because not just the Harlan Sanders Cafe. It's the Harlan

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Speaker 1: Sanders Cafe and Museum. Yes, there's a museum. Um it's

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Speaker 1: located in Corbin, Kentucky. Um. And I it was another

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Speaker 1: wonderful and fun and weird experience. Yeah, this is also

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Speaker 1: we we timed it to roll up around lunchtime. Part

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Speaker 1: of our excitement might have been hunger. Absolutely might have

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Speaker 1: been because we had had like ice cream and nothing else. Yeah,

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Speaker 1: that sounds like a regular day to me. Oh goodness.

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Speaker 1: Um so so so a little bit a little bit

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Speaker 1: of why we were excited about this place, which we

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Speaker 1: covered a little bit of, I think in our Fried

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Speaker 1: Chicken we did. But yeah, but here's here's a little

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Speaker 1: bit more detail about this this first KFC. Yes, around

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Speaker 1: n Harlan Sanders moved to North Corvin, Kentucky and opened

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Speaker 1: a gas station on US Route twenty five. He'd cook

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Speaker 1: and serve meals to folks at his own dining table

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Speaker 1: in the back, and as word got around and more

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Speaker 1: folks wanted to eat, he opened the Sanders Cafe and

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Speaker 1: ninety seven it was promptly destroyed by fire, but Sanders

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Speaker 1: built a new one across the street, along with a

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Speaker 1: motel complex that we were all interested in, UM that

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Speaker 1: opened on July four, nineteen forty. The colonel himself from

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Speaker 1: the re staurant from nineteen to nineteen fifty six, and

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Speaker 1: this is where he allegedly developed the secret KFC recipe

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Speaker 1: in the forties, and it was connected to the Sanders Motel. Um.

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Speaker 1: To get to the bathroom, women had to pass through

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Speaker 1: the motel hotel, the model hotel room, a model hotel

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Speaker 1: room that they guess they built into the restaurant so

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Speaker 1: that women could could come through and see what what

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Speaker 1: what would have been dealing what they would have been

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Speaker 1: dealing with, like please come stay, look at how great

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Speaker 1: it is, look at how beautiful. And they still you

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Speaker 1: can see they put one in. They restored, Yeah, they restored. UM.

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Speaker 1: You don't have to go through it to get to

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Speaker 1: the bathroom anymore, their separate restroom facilities, but you can

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Speaker 1: you can take a peek inside what it would have

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Speaker 1: been like. Yes, stay at the our own Sanders motel.

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Speaker 1: Business was good until construction was completed on I seventy

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Speaker 1: five the highway bypass Corbin entirely. Yeah, he would sell

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Speaker 1: the cafe in nineteen fifty six when he began franchise

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Speaker 1: as in Kentucky Fried Chicken, and eventually the cafe was

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Speaker 1: converted into a franchised KFC. But then in the late

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Speaker 1: nineteen eighties it was retrofitted into a more original version

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Speaker 1: of the cafe and a museum was added. M m um.

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Speaker 1: The Harlan Sanders Cafe was inducted to the National Register

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Speaker 1: of Historic Places in ninety. We had a really fun

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Speaker 1: time and there's a lot of supplemental pictures that are fantastic.

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Speaker 1: There are, yeah, well I know that we posted some

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Speaker 1: on Instagram and probably on Facebook, but when when this

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Speaker 1: comes out, I'll make sure to post more or linked

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Speaker 1: to him right, because they're pretty glorious, they really are.

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Speaker 1: There's an excellent picture superproducer Dylan in what seems to

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Speaker 1: be a conversation, deep conversation with the colonel. Mm hmm.

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Speaker 1: It's true, it's true, It's all true. Um. So we

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Speaker 1: have even more road trip for you. But first we're

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Speaker 1: gonna pause for a quick break, a word from our sponsor,

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Speaker 1: and we're back. Thank you sponsor, Yes, thank you. So

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Speaker 1: this our next portion of the road trip is just

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Speaker 1: about our arrival to Lexington, which is where we were staying. Yes,

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Speaker 1: and we had a lovely time. They're great experience. Oh

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Speaker 1: oh absolutely. But let's pick back up with our road

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Speaker 1: trip audio. So does everyone want to talk about their

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Speaker 1: KFC they're they're Colonel Sanders, They're they're I'm sorry, Harland

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Speaker 1: Sanders cafe experience. Sure. Yeah, it was very exciting. We

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00:26:43,760 --> 00:26:47,880
Speaker 1: were very excited. Um, there's a lot of memorabilia. When

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Speaker 1: we saw the motel room. Oh right, yeah, yeah, the

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Speaker 1: old model. They must have rebuilt out this model tell

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Speaker 1: room so that we took some pictures. They'll be they'll

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Speaker 1: be on Instagram or somewhere. They all will exist somewhere.

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Speaker 1: And we we ordered some food. Yeah, I think it's

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Speaker 1: the typical KFC on you. Yeah, I believe. So. I

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Speaker 1: haven't been, as we were talking about, I haven't been

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Speaker 1: in since high school. Um. Food was fast. Oh it

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00:27:21,440 --> 00:27:24,640
Speaker 1: was so fast. It was out probably ten seconds after

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Speaker 1: we Yeah, it took longer for the ticket to print

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Speaker 1: and for my card to go through than I did

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Speaker 1: for the food to be ready. I think I believe

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Speaker 1: it was equal. Yeah, and uh, we sat in the

422
00:27:38,520 --> 00:27:41,440
Speaker 1: I think that was the original dining room. It was big,

423
00:27:41,560 --> 00:27:44,600
Speaker 1: like dark wood panels. It was really pretty and we

424
00:27:45,160 --> 00:27:50,080
Speaker 1: ate KFC at the place where it allegedly started out

425
00:27:50,119 --> 00:27:54,080
Speaker 1: of birth. There there were some good quotes on the sign.

426
00:27:54,200 --> 00:28:01,159
Speaker 1: There's a historic registry placard outside oh out on one

427
00:28:01,320 --> 00:28:05,560
Speaker 1: side it says his food was well liked, which I like. Yeah.

428
00:28:07,000 --> 00:28:13,520
Speaker 1: He has a plaque inside about his country hand breakfast, right. Yeah.

429
00:28:14,000 --> 00:28:15,800
Speaker 1: They have a little room set up like it might

430
00:28:15,880 --> 00:28:20,960
Speaker 1: have looked for breakfast time. And it said that it

431
00:28:21,080 --> 00:28:24,200
Speaker 1: costs a dollar seventy a plate, which wasn't worth the price,

432
00:28:24,320 --> 00:28:26,480
Speaker 1: but it was good. What was it said something like

433
00:28:26,600 --> 00:28:29,080
Speaker 1: that It wasn't it's not worth the price, but it's

434
00:28:29,119 --> 00:28:34,200
Speaker 1: pretty good. Yeah. Yeah, I enjoyed that through a little

435
00:28:34,200 --> 00:28:41,080
Speaker 1: bit self deprecating, which I like. Yeah. Yeah. Um, I

436
00:28:41,240 --> 00:28:45,160
Speaker 1: got the two piece white meats, white meats, I got

437
00:28:45,320 --> 00:28:50,080
Speaker 1: to be dark meat, and Dylan got a Nashville Hut. Right, yeah,

438
00:28:50,560 --> 00:28:55,560
Speaker 1: I gotta be so trendy. You are trendy, you are

439
00:28:55,840 --> 00:28:58,640
Speaker 1: all three of these things came with sides of mashed

440
00:28:58,680 --> 00:29:03,200
Speaker 1: potatoes and gravy and this it and cookie random cookie. Yeah,

441
00:29:04,280 --> 00:29:08,080
Speaker 1: mine came with a cookie for no apparent it was

442
00:29:08,160 --> 00:29:13,600
Speaker 1: under the it was part of the five dollar the Philip, Philip, Philip,

443
00:29:14,920 --> 00:29:17,680
Speaker 1: I am full, I am berry full. We were not

444
00:29:17,840 --> 00:29:21,960
Speaker 1: lying at all about the full up party. It was

445
00:29:22,040 --> 00:29:25,240
Speaker 1: I mean, the chicken was really good. It was very

446
00:29:25,360 --> 00:29:29,560
Speaker 1: salty and very peppery and so crisp, and the meat

447
00:29:29,600 --> 00:29:38,240
Speaker 1: inside was so tender. Yeah, um, we finished our place. Yeah,

448
00:29:38,600 --> 00:29:40,280
Speaker 1: I think that. I think the winner for me was

449
00:29:40,440 --> 00:29:44,040
Speaker 1: dipping the biscuit in the gravy from the mashed potatoes. Yeah,

450
00:29:44,160 --> 00:29:47,200
Speaker 1: that was good. It was a pretty okay biscuit. Yeah,

451
00:29:47,240 --> 00:29:50,640
Speaker 1: the biscuit was great. The buttery topic that they used

452
00:29:50,680 --> 00:29:52,360
Speaker 1: on the top of it, because I don't think it

453
00:29:52,440 --> 00:29:54,040
Speaker 1: was actual butter. I think it was a better flavor.

454
00:29:54,800 --> 00:29:58,600
Speaker 1: Um that like, the bottom half of the biscuit dipped

455
00:29:58,600 --> 00:30:00,240
Speaker 1: in the gravy was terrific. The top half of the

456
00:30:00,240 --> 00:30:03,080
Speaker 1: biscuits in the gravy tastes like chicken and biscuit crackers.

457
00:30:03,400 --> 00:30:08,520
Speaker 1: So yeah, exactly like those. It's all those science flavors

458
00:30:08,680 --> 00:30:14,000
Speaker 1: melding to those science flavors. Cafc's at the top of

459
00:30:14,040 --> 00:30:18,040
Speaker 1: the game. Oh at all. I'll say it was better

460
00:30:18,080 --> 00:30:21,600
Speaker 1: than I remember. I will say that because I actually,

461
00:30:21,600 --> 00:30:24,680
Speaker 1: as a kid, really did not like kives. I liked

462
00:30:24,760 --> 00:30:30,440
Speaker 1: the popcorn chicken. But that was this um so this

463
00:30:30,600 --> 00:30:34,200
Speaker 1: was this was a good experience. Yeah. Yeah, And they

464
00:30:34,280 --> 00:30:37,200
Speaker 1: had very sweet teeth they did, which Dylan asked me,

465
00:30:38,000 --> 00:30:41,360
Speaker 1: what do you think the Colonel would drink? And I said, sweetetee.

466
00:30:41,480 --> 00:30:44,360
Speaker 1: It seems like a sweet teeth. He seems like a

467
00:30:44,400 --> 00:30:47,440
Speaker 1: sweet tea guy. They had his suit, They had one

468
00:30:47,480 --> 00:30:52,800
Speaker 1: of his suits, just like pop Yeah, just on a mannequin.

469
00:30:53,280 --> 00:30:56,600
Speaker 1: It seemed like a big fellow. Oh, Dylan, you should

470
00:30:56,640 --> 00:31:01,480
Speaker 1: tell the Curse of the Colonel story. Oh yes, uh so.

471
00:31:01,800 --> 00:31:05,800
Speaker 1: I believe this is also on our website how starks

472
00:31:05,840 --> 00:31:09,000
Speaker 1: dot com and also I think Ridiculous History recently did

473
00:31:09,000 --> 00:31:13,040
Speaker 1: an episode about it. But Curse of the Colonel in

474
00:31:13,240 --> 00:31:19,680
Speaker 1: Japan KFC is huge. There's a stadium where there used

475
00:31:19,720 --> 00:31:24,360
Speaker 1: to be a bust of Colonel Sanders out front, and

476
00:31:24,760 --> 00:31:28,360
Speaker 1: after a game, I believe it may a man Championship games,

477
00:31:28,480 --> 00:31:35,080
Speaker 1: particularly rowdy fans took the colonel statue bust. I don't

478
00:31:35,120 --> 00:31:38,680
Speaker 1: know if it's a full body, but they they got

479
00:31:38,760 --> 00:31:40,920
Speaker 1: it out of its place and they threw it into

480
00:31:40,960 --> 00:31:45,200
Speaker 1: a body of water and the team has not done

481
00:31:45,280 --> 00:31:48,920
Speaker 1: well since that was decades ago. I believe I believe

482
00:31:49,120 --> 00:31:52,160
Speaker 1: a late eighties, early nineties at this point of the

483
00:31:52,200 --> 00:31:56,240
Speaker 1: parentel curse of the Colonel, he knows he gives any

484
00:31:56,320 --> 00:32:01,200
Speaker 1: takeaway if he had found the ability to curse, like

485
00:32:01,280 --> 00:32:04,040
Speaker 1: if anybody could, I believe he could have, and he

486
00:32:04,280 --> 00:32:08,840
Speaker 1: would he would have. Oh sure. Yeah, he not just cussed,

487
00:32:08,920 --> 00:32:10,320
Speaker 1: because I think he did a lot of that too.

488
00:32:10,400 --> 00:32:14,360
Speaker 1: He did an actual like which is curse kind. Yes. Yes,

489
00:32:16,200 --> 00:32:20,200
Speaker 1: he seemed like someone not to be trifled with. He would, yes,

490
00:32:20,480 --> 00:32:24,920
Speaker 1: tell you his mind. Yeah. One of the stories I

491
00:32:24,960 --> 00:32:27,000
Speaker 1: can't remember if you if you've already brought brought it

492
00:32:27,120 --> 00:32:29,400
Speaker 1: up on this trip so far. But he was involved

493
00:32:29,440 --> 00:32:32,760
Speaker 1: in a shootout. I mentioned it briefly, but yeah, he

494
00:32:32,960 --> 00:32:38,840
Speaker 1: was over chicken signage. Yes, yes, because the competitor painted

495
00:32:38,960 --> 00:32:43,800
Speaker 1: I think he painted over the colonel's the colonel's chicken

496
00:32:43,920 --> 00:32:47,840
Speaker 1: sign and his answer to what do we do about

497
00:32:47,880 --> 00:32:51,120
Speaker 1: this problem is let me get my gun. Yeah, he

498
00:32:51,520 --> 00:32:54,520
Speaker 1: went out. The guy that he was with on this

499
00:32:55,040 --> 00:33:00,520
Speaker 1: on this like expedition was sent to prison for murder. Yeah,

500
00:33:00,720 --> 00:33:04,560
Speaker 1: they killed the guy. I can't say for sure, but

501
00:33:04,600 --> 00:33:06,600
Speaker 1: I would guess that the colonel might have been the

502
00:33:06,640 --> 00:33:10,960
Speaker 1: one that did it. I wasn't there he also was

503
00:33:11,040 --> 00:33:14,880
Speaker 1: a lawyer and he got fired for punching his own

504
00:33:15,120 --> 00:33:20,640
Speaker 1: clients in the face in court. In court. You know,

505
00:33:21,160 --> 00:33:24,200
Speaker 1: when you talk about the colonel and hearing these stories,

506
00:33:24,760 --> 00:33:27,360
Speaker 1: it sounds like he lived a hundred years before he

507
00:33:27,440 --> 00:33:31,320
Speaker 1: actually did, right, But it sounds like he was Andrew

508
00:33:31,400 --> 00:33:37,400
Speaker 1: Jackson times and this was like yeah, yeah, no, duels

509
00:33:37,440 --> 00:33:41,480
Speaker 1: weren't a thing anymore. But he may perhaps he was

510
00:33:41,560 --> 00:33:44,760
Speaker 1: outside of his his proper time. Yeah, I don't know.

511
00:33:46,320 --> 00:33:48,960
Speaker 1: And my favorite thing, I can never remember the exact quotes,

512
00:33:49,000 --> 00:33:50,920
Speaker 1: but he would go around to KF Caesar around the

513
00:33:51,000 --> 00:33:55,480
Speaker 1: country and taste test and he just was so disappointed

514
00:33:55,680 --> 00:33:59,080
Speaker 1: towards the end of his life, and he would say

515
00:33:59,200 --> 00:34:04,400
Speaker 1: things like the mashed potatoes taste like wall paste and glue.

516
00:34:05,240 --> 00:34:09,160
Speaker 1: Did you see was it the koc Twitter account was

517
00:34:09,200 --> 00:34:14,319
Speaker 1: only falling Levin people. Yes, and they're all like game herb, Yeah,

518
00:34:15,239 --> 00:34:19,200
Speaker 1: like the spice girls. Goodness, And someone found out, like

519
00:34:19,320 --> 00:34:24,000
Speaker 1: they they tweeted about it and then they sent that

520
00:34:24,200 --> 00:34:31,000
Speaker 1: guy painting of Colonel Sanders piggyback getting like a piggyback

521
00:34:31,120 --> 00:34:33,800
Speaker 1: ride from the guys who who found it on Twitter

522
00:34:34,440 --> 00:34:38,360
Speaker 1: in the woods. Yeah, it's it's like a oil painting

523
00:34:38,920 --> 00:34:43,360
Speaker 1: and oil painting. Describe it in detail, are a picture

524
00:34:43,440 --> 00:34:47,560
Speaker 1: for our audience. Yeah, it's it's um, it's this lovely

525
00:34:47,800 --> 00:34:53,560
Speaker 1: oil painting, like like in a wooded mountain scene a sunset.

526
00:34:53,680 --> 00:34:57,040
Speaker 1: It appears to be. And the colonel is wearing a

527
00:34:57,120 --> 00:35:01,320
Speaker 1: track suit and he's giving a pig back ride to

528
00:35:01,719 --> 00:35:06,240
Speaker 1: to this young to this younger fellow, uh, who appears

529
00:35:06,320 --> 00:35:11,960
Speaker 1: to be from Oregon. I'm going to guess Oregon based

530
00:35:12,000 --> 00:35:15,640
Speaker 1: on the shoe choice and the khakis. Oh I made it, okay,

531
00:35:17,080 --> 00:35:19,360
Speaker 1: And and the and the fellow who is receiving the

532
00:35:19,400 --> 00:35:23,840
Speaker 1: piggyback ride has one arm around around the colonel's shoulders

533
00:35:24,000 --> 00:35:26,640
Speaker 1: and that hand is holding a piece of fried chicken

534
00:35:27,520 --> 00:35:30,120
Speaker 1: and then the and then the other arm is pointing

535
00:35:30,239 --> 00:35:36,719
Speaker 1: off gleefully into the distance to the future. Yea, to

536
00:35:36,800 --> 00:35:39,480
Speaker 1: the future. Yeah. There also appears to be a buck

537
00:35:39,760 --> 00:35:43,960
Speaker 1: in the background, like a like a deer. I gotta

538
00:35:44,000 --> 00:35:46,799
Speaker 1: see this track suit like this is it's I don't

539
00:35:46,800 --> 00:35:49,239
Speaker 1: know if this is working at all, but that's what

540
00:35:49,360 --> 00:35:52,520
Speaker 1: it looks like. I asked, So I asked on Twitter

541
00:35:53,520 --> 00:35:57,080
Speaker 1: what people's favorite road food is, and we've gotten some

542
00:35:57,200 --> 00:36:05,279
Speaker 1: answers in Okay, Michael says corn nuts as the car

543
00:36:05,400 --> 00:36:09,440
Speaker 1: washed guys can attest for on the road, and then

544
00:36:09,480 --> 00:36:12,560
Speaker 1: for food breaks biscuits and gravy or chicken fried steaks

545
00:36:13,200 --> 00:36:15,799
Speaker 1: only a truck stops. I've never had a chicken fried

546
00:36:15,840 --> 00:36:18,959
Speaker 1: stick on the road. I'm not sure I have either.

547
00:36:19,600 --> 00:36:22,960
Speaker 1: Ian says pork rinds because the four walls of my

548
00:36:23,080 --> 00:36:29,680
Speaker 1: car act as an kind of triple shame shield yep.

549
00:36:32,600 --> 00:36:37,239
Speaker 1: Becca says beef jerky, solid choice protein. Yeah, I can

550
00:36:37,320 --> 00:36:39,520
Speaker 1: dry you out a little bit, but it's good. And

551
00:36:40,120 --> 00:36:43,879
Speaker 1: e J says combos or tater skins. I only eat

552
00:36:43,960 --> 00:36:47,080
Speaker 1: those foods while riding in a car. There are some

553
00:36:47,600 --> 00:36:50,080
Speaker 1: parents that are like, this is appropriate on a long trip,

554
00:36:50,200 --> 00:36:53,560
Speaker 1: but otherwise never That's how I feel about combos. I

555
00:36:53,640 --> 00:36:58,120
Speaker 1: really like the pizza combos. Oh I tried those for

556
00:36:58,200 --> 00:37:03,200
Speaker 1: the person the other day who bob those gun You've

557
00:37:03,200 --> 00:37:05,800
Speaker 1: got to try a pizza. We were talking about pizza

558
00:37:05,920 --> 00:37:09,759
Speaker 1: rolls and how the only time you have pizza roles

559
00:37:09,800 --> 00:37:11,839
Speaker 1: is when you're drunk in college and they're way too hot,

560
00:37:13,080 --> 00:37:16,480
Speaker 1: but you immediately burn the crap out of your mouth immediately.

561
00:37:16,760 --> 00:37:21,280
Speaker 1: That's the pizza roll experience that ever eating a pizza

562
00:37:21,360 --> 00:37:25,439
Speaker 1: roll the right tip of it's the flavors just burn

563
00:37:25,560 --> 00:37:29,880
Speaker 1: burnt mouth and then burnt in your stomach, like a

564
00:37:30,000 --> 00:37:32,320
Speaker 1: good snack from my childhood. That are only eating the

565
00:37:32,400 --> 00:37:38,160
Speaker 1: car is gummy bears. Then you take they will make

566
00:37:38,160 --> 00:37:39,880
Speaker 1: any more of a three D de ritos. Do you

567
00:37:39,880 --> 00:37:44,880
Speaker 1: remember this? Oh? Yeah, you bite the tops off the

568
00:37:44,880 --> 00:37:47,160
Speaker 1: gummy bear inside and then you eat the whole thing.

569
00:37:49,960 --> 00:37:53,960
Speaker 1: Can you can you describe that flavor experience? Um, it's real,

570
00:37:54,000 --> 00:38:00,320
Speaker 1: lou mommy flavor. It's it is salty and wheat and

571
00:38:00,400 --> 00:38:04,240
Speaker 1: crunchy and chewy. It really covers a lot of your bases.

572
00:38:05,560 --> 00:38:11,320
Speaker 1: Also cheesy. I used to put Dorito's on my peanut

573
00:38:11,360 --> 00:38:15,040
Speaker 1: butter sandwiches for a while. Really, Yeah, because I like

574
00:38:15,280 --> 00:38:21,000
Speaker 1: the nacho doritos or like cool ranch or nachos from Yeah,

575
00:38:22,120 --> 00:38:25,799
Speaker 1: cheese and peanut butter, is it? I guess pretty common? Yeah,

576
00:38:25,800 --> 00:38:29,200
Speaker 1: they've got those cheese crackers. What if you know you

577
00:38:29,440 --> 00:38:32,279
Speaker 1: said that you did the pickle and peanut butter sandwiches. Yeah,

578
00:38:33,040 --> 00:38:37,720
Speaker 1: what if you did dill pickle like dill chips sandwich?

579
00:38:38,520 --> 00:38:42,480
Speaker 1: Now that's interesting, Like the crunch, the chips add the

580
00:38:42,560 --> 00:38:45,920
Speaker 1: things more than more than flavor. I was trying the

581
00:38:45,960 --> 00:38:47,440
Speaker 1: other day. I was trying to figure out as I

582
00:38:47,520 --> 00:38:51,160
Speaker 1: was going through my second bag of popcorn, why if

583
00:38:52,080 --> 00:38:58,120
Speaker 1: I like popcorn so much? And I I think it's

584
00:38:58,160 --> 00:39:01,200
Speaker 1: the crunch, the crunch in the salt. But I do think,

585
00:39:01,440 --> 00:39:06,120
Speaker 1: like I really like a good crunch. Sure, it's very satisfying.

586
00:39:06,560 --> 00:39:12,920
Speaker 1: And popcorn is so like oh man, I can't even describe.

587
00:39:13,200 --> 00:39:15,960
Speaker 1: It's just like there's something about it that makes you

588
00:39:16,040 --> 00:39:19,080
Speaker 1: want to just keep just going going. Yeah. Yeah, because

589
00:39:19,120 --> 00:39:23,040
Speaker 1: it's light, it's funny. Yeah that that it's almost like

590
00:39:23,080 --> 00:39:27,359
Speaker 1: popping bubble wrap with you. Yeah, yeah, there's something satisfying

591
00:39:27,400 --> 00:39:31,680
Speaker 1: about it. How do you feel about getting pieces of

592
00:39:31,800 --> 00:39:38,640
Speaker 1: your popcorn? Colonel? But it's not terrible enough to prevent

593
00:39:38,719 --> 00:39:41,440
Speaker 1: you from your deep love of popcorn. Oh, most of

594
00:39:41,440 --> 00:39:46,440
Speaker 1: my foods are pains. Like I mean, peanut butter is difficult,

595
00:39:47,560 --> 00:39:51,960
Speaker 1: Kale is a nightmare. I'm not gonna stop me. You

596
00:39:52,000 --> 00:39:59,640
Speaker 1: can take care of that later. Any rates the massochist cormet,

597
00:40:03,120 --> 00:40:07,920
Speaker 1: peanut butter, popcorn, and lobster. Lobster is difficult. And I

598
00:40:08,000 --> 00:40:10,200
Speaker 1: feel like when you go to the movies, this is popcorn.

599
00:40:10,280 --> 00:40:14,560
Speaker 1: You're number one thing. Yes, what's your go to snack,

600
00:40:14,680 --> 00:40:21,640
Speaker 1: Dylan cooquetoe bites. Yeah, I'm if I'm gonna go for candy.

601
00:40:22,480 --> 00:40:27,279
Speaker 1: My classic was always Reese's Pieces, but but with a

602
00:40:27,560 --> 00:40:31,880
Speaker 1: with a backup of Twizzlers. But usually if I'm going

603
00:40:31,920 --> 00:40:35,400
Speaker 1: to get something, it's gonna be a popcorn. Yeah, h

604
00:40:36,800 --> 00:40:39,400
Speaker 1: I like that, you can get I like it. But

605
00:40:39,480 --> 00:40:41,680
Speaker 1: I went to it for Shadowed pizza. Have you seen

606
00:40:41,719 --> 00:40:44,759
Speaker 1: that you can get personal like th shadow pizzas? That's ridiculous.

607
00:40:45,200 --> 00:40:49,000
Speaker 1: I think it's maybe something that regal. But yeah, we

608
00:40:49,080 --> 00:40:58,560
Speaker 1: made it to Lexington Thornton's up here. It's a gas station.

609
00:41:01,640 --> 00:41:04,279
Speaker 1: It's fun to get excited about gas stations and not

610
00:41:04,440 --> 00:41:10,040
Speaker 1: really know why I do that a lot. Yeah, I

611
00:41:10,120 --> 00:41:13,560
Speaker 1: get excited about seven eleven a lot. Oh yeah. Is

612
00:41:13,640 --> 00:41:16,320
Speaker 1: there a particular product of a seven eleven that you enjoy?

613
00:41:16,440 --> 00:41:19,680
Speaker 1: Is at the Slurpie Spy? Yeah? When I'm in New York.

614
00:41:19,760 --> 00:41:21,719
Speaker 1: There was the last trip I took to New York.

615
00:41:21,840 --> 00:41:24,200
Speaker 1: Every night on the way back, can we get a Slurpy?

616
00:41:24,760 --> 00:41:26,440
Speaker 1: And one night I was going to get a diet

617
00:41:26,560 --> 00:41:29,320
Speaker 1: coke Slurpee and my friends like Dylan, no, no, go

618
00:41:29,560 --> 00:41:33,440
Speaker 1: full full on, why would you get a diet we've

619
00:41:33,480 --> 00:41:35,319
Speaker 1: been drinking all night. Why would you get a diet

620
00:41:35,640 --> 00:41:44,200
Speaker 1: slurpy a horse statue over here? Oh yeah, leaping over

621
00:41:44,880 --> 00:41:51,719
Speaker 1: that thing. We really did our horse research before we

622
00:41:53,640 --> 00:41:58,680
Speaker 1: had arrived at our destination at last. And when we

623
00:41:58,800 --> 00:42:02,759
Speaker 1: come back, we're going to play some audio from from

624
00:42:02,800 --> 00:42:06,359
Speaker 1: our goodbye. We're gonna I call it the Kentucky Goodbye. Um.

625
00:42:06,600 --> 00:42:08,200
Speaker 1: But first we're going to pause for one more quick

626
00:42:08,239 --> 00:42:20,719
Speaker 1: break for word from our sponsor. And we're back. Thank

627
00:42:20,760 --> 00:42:24,680
Speaker 1: you sponsored, Yes, thank you okay, And this brings us

628
00:42:24,719 --> 00:42:29,560
Speaker 1: to our our kind of our farewell to Kentucky. Yeah. Yeah.

629
00:42:29,640 --> 00:42:35,080
Speaker 1: This was after three grueling days, two nights, three days

630
00:42:35,400 --> 00:42:39,040
Speaker 1: um in Kentucky in the surrounding area. We were headed

631
00:42:39,040 --> 00:42:42,880
Speaker 1: back home. Um and yeah, I wanted to share our

632
00:42:42,960 --> 00:42:46,520
Speaker 1: kind of a kind of closing thoughts about the trip

633
00:42:47,000 --> 00:42:49,560
Speaker 1: and all of the all of the things we had

634
00:42:49,600 --> 00:42:55,200
Speaker 1: done and eaten and drank all and drank and drank

635
00:42:56,320 --> 00:43:00,560
Speaker 1: mostly bourbon. Do you guys want to talk about some

636
00:43:00,680 --> 00:43:05,279
Speaker 1: derby foods to be Oh that sounds fun. Yeah, because

637
00:43:05,320 --> 00:43:09,879
Speaker 1: we're on we're officially on our way back from Lexington, Yes,

638
00:43:10,160 --> 00:43:13,759
Speaker 1: to Atlanta. We are. We've said our farewells. We did

639
00:43:15,280 --> 00:43:20,719
Speaker 1: with whisky. We did as it is appropriate in Kentucky. Yes,

640
00:43:21,000 --> 00:43:27,000
Speaker 1: we learned the Kentucky Hug, the Kentucky Hello, Kentucky goodbye.

641
00:43:27,600 --> 00:43:33,160
Speaker 1: Well we're some otherwise and the Kentucky Breakfast. Just bourbon

642
00:43:33,200 --> 00:43:36,960
Speaker 1: involved in all of them. Definitely eight things that we're

643
00:43:36,960 --> 00:43:40,879
Speaker 1: in Bourbon, but we're struggling to think of them. Derby pie,

644
00:43:44,120 --> 00:43:46,960
Speaker 1: but it's more diluted. It's it's a flavor experience of

645
00:43:47,360 --> 00:43:50,920
Speaker 1: it's a little sweeter and a little less you detect

646
00:43:50,960 --> 00:43:53,640
Speaker 1: the alcohol a little bit less. Yeah, yeah, more more pie,

647
00:43:53,840 --> 00:43:58,640
Speaker 1: less bourbon perhaps in that one. Um so so, Derby

648
00:43:58,680 --> 00:44:03,560
Speaker 1: pie is a pie crust or perhaps a pastry crust

649
00:44:03,800 --> 00:44:10,080
Speaker 1: and then like like pecan pie filling with chocolate, yes,

650
00:44:10,239 --> 00:44:17,239
Speaker 1: chocolate chips, chocolate chips, and then crumb crust. Um, that's

651
00:44:17,320 --> 00:44:19,520
Speaker 1: the that's the kind that we had. We had the

652
00:44:19,800 --> 00:44:23,520
Speaker 1: actual Currents Kitchen Derby pie, which is different than most

653
00:44:23,600 --> 00:44:27,920
Speaker 1: Derby pie. Um so, the Current's kitchen one is a

654
00:44:28,000 --> 00:44:35,040
Speaker 1: pastry crust with walnuts instead of the consum no bourbon

655
00:44:35,160 --> 00:44:40,640
Speaker 1: actually and chocolate and they have like a little pastry

656
00:44:40,719 --> 00:44:44,000
Speaker 1: topping up, like like a crumbling crumbled crumb crust kind

657
00:44:44,040 --> 00:44:49,200
Speaker 1: of yeah, yeah, yeah, strucial struct Yeah yeah, it's a

658
00:44:49,239 --> 00:44:52,160
Speaker 1: little bit salty and it's got like a savory twins

659
00:44:52,280 --> 00:44:55,440
Speaker 1: from the nuts. Yeah. And it's sweet, but not like

660
00:44:56,000 --> 00:45:00,920
Speaker 1: super tooth meltingly sweet. Yes, that's that's the original Derby pie.

661
00:45:01,400 --> 00:45:05,359
Speaker 1: Right um. Most people I feel like think of when

662
00:45:05,440 --> 00:45:06,960
Speaker 1: you think of Derry pie, what you're thinking of is

663
00:45:07,000 --> 00:45:12,040
Speaker 1: a con pie with chocolate chips and bourbon um. That

664
00:45:12,280 --> 00:45:15,879
Speaker 1: is what other people have made that they cannot call

665
00:45:15,960 --> 00:45:21,000
Speaker 1: Derby Pie because Curtain's Kitchen has a trademark. That's why

666
00:45:21,080 --> 00:45:23,879
Speaker 1: you will see if you if it's the real thing,

667
00:45:24,040 --> 00:45:26,880
Speaker 1: it will have the little trademark sample next to it

668
00:45:27,640 --> 00:45:30,400
Speaker 1: Derby Pie. And if it's not, it will usually be

669
00:45:30,520 --> 00:45:34,160
Speaker 1: called like not quite Derby Pie, or there's some really

670
00:45:34,239 --> 00:45:37,640
Speaker 1: funny ones. It tastes good, but both versions taste lovely. Yeah,

671
00:45:37,800 --> 00:45:42,120
Speaker 1: my favorite pie. Yeah yeah the current style. Oh yeah

672
00:45:42,200 --> 00:45:44,279
Speaker 1: yeah me too, me too. I really liked it. Do

673
00:45:44,400 --> 00:45:49,839
Speaker 1: we also had hot brown? Yeah? Yeah, we ordered y'all

674
00:45:49,960 --> 00:45:53,160
Speaker 1: ordered to should have split it gigantic or this this

675
00:45:53,480 --> 00:45:58,040
Speaker 1: dish overall, I will say this serving size, serving portion

676
00:45:58,200 --> 00:46:02,719
Speaker 1: size in Kentucky, it's quite large. Astounded even me. Would

677
00:46:02,719 --> 00:46:05,560
Speaker 1: you guys describe what a hot brown is. Yes, um,

678
00:46:05,880 --> 00:46:11,319
Speaker 1: it is usually a piece of Texas toast with it's

679
00:46:11,360 --> 00:46:15,320
Speaker 1: an open facing, which essentially so Texas toast turkey. This

680
00:46:15,400 --> 00:46:19,440
Speaker 1: one had ham, but they normally don't. I've read recipes

681
00:46:19,480 --> 00:46:22,720
Speaker 1: either with yeah, but they This one also had bacon,

682
00:46:23,480 --> 00:46:26,560
Speaker 1: and then it's topped with cheddar and morn a sauce.

683
00:46:26,840 --> 00:46:31,960
Speaker 1: Mornay sauce being a beshamel, which is a classic. Um uh.

684
00:46:32,200 --> 00:46:38,240
Speaker 1: You brown some flour and you add some butter and cream,

685
00:46:38,960 --> 00:46:42,200
Speaker 1: I don't know cream, um, and then that's that's specia meal.

686
00:46:42,320 --> 00:46:47,120
Speaker 1: But then you add in cheese. Usually it's a parmesan

687
00:46:49,440 --> 00:46:53,200
Speaker 1: Yeah yeah, usually green air. Yeah, but you can do

688
00:46:53,280 --> 00:46:55,920
Speaker 1: it with basically any cheese and make it count. So yeah.

689
00:46:55,960 --> 00:46:58,800
Speaker 1: So that's more name sauce. So yeah. So that's nice cheesy,

690
00:46:58,840 --> 00:47:01,840
Speaker 1: creamy sauce. Yeah. And then powers on on top of

691
00:47:01,880 --> 00:47:04,880
Speaker 1: that for more cheese and a real nice big tomato slice.

692
00:47:05,040 --> 00:47:08,440
Speaker 1: Yeah yeah, big tomato slice. Um. Usually it's got like

693
00:47:08,600 --> 00:47:12,200
Speaker 1: paprika or or pimento in the seasoning to give it

694
00:47:12,239 --> 00:47:15,239
Speaker 1: a little bit of a sour like like sweet and sour. Tank.

695
00:47:15,440 --> 00:47:17,879
Speaker 1: We had a lot of good stuff in Lexington. We did,

696
00:47:18,280 --> 00:47:22,880
Speaker 1: we we went to many a distillery and a brewery. Yeah, man.

697
00:47:23,000 --> 00:47:25,440
Speaker 1: And we had such excellent experiences and all of them.

698
00:47:25,480 --> 00:47:34,239
Speaker 1: Everyone was so brad yeah, friendly and knowledgeable. Yeah. Yeah.

699
00:47:34,400 --> 00:47:36,759
Speaker 1: It was great, all around, great experience. It a lot

700
00:47:36,760 --> 00:47:40,200
Speaker 1: of donuts, had a lot of ice cream, um, lot

701
00:47:40,239 --> 00:47:42,399
Speaker 1: of sugar, and there were two donut places and two

702
00:47:42,440 --> 00:47:44,400
Speaker 1: ice cream places that and he really wanted us to

703
00:47:44,440 --> 00:47:48,000
Speaker 1: go to. Yeah, we got figured out we could. I

704
00:47:48,239 --> 00:47:51,600
Speaker 1: had even more places, but eventually you've got to you

705
00:47:51,719 --> 00:47:55,000
Speaker 1: gotta tap, you gotta give it out. Yeah yeah. Um.

706
00:47:55,160 --> 00:47:58,320
Speaker 1: I think one of the most interesting was Dooe Daddies,

707
00:47:58,360 --> 00:48:01,920
Speaker 1: which was a gas station. Yeah, donut shot give you

708
00:48:01,960 --> 00:48:06,360
Speaker 1: a free donut with every fill up. Yeah. Um. That

709
00:48:06,480 --> 00:48:08,759
Speaker 1: was recommended to me by a friend who used to

710
00:48:08,840 --> 00:48:14,040
Speaker 1: live in Lexington, and I I am almost certain she

711
00:48:14,440 --> 00:48:17,560
Speaker 1: just discovered it on accident and I saw that you

712
00:48:17,600 --> 00:48:20,480
Speaker 1: could get a free donut and to get gasoline, and

713
00:48:20,560 --> 00:48:23,520
Speaker 1: then was like, oh, it was such a wonderful surprise

714
00:48:23,600 --> 00:48:25,640
Speaker 1: that I think she was like, You've got to go there.

715
00:48:26,160 --> 00:48:28,360
Speaker 1: But they weren't really good done it. They were we

716
00:48:28,440 --> 00:48:32,480
Speaker 1: were overwhelmed. We everyone knew exactly what they wanted and

717
00:48:32,560 --> 00:48:34,960
Speaker 1: it was just kind of a consistent line of people, yeah,

718
00:48:35,200 --> 00:48:37,160
Speaker 1: moving through when they were all really the fuddled that

719
00:48:37,239 --> 00:48:39,319
Speaker 1: we were taking as long as we were, we were

720
00:48:39,480 --> 00:48:42,719
Speaker 1: staring like, yeah, I have a I have a list

721
00:48:42,760 --> 00:48:46,400
Speaker 1: of what we ended up with. Oh yeah, red velvet

722
00:48:46,480 --> 00:48:51,960
Speaker 1: with cream cheese, apple fritter, chocolate strawberry sour cream that

723
00:48:52,400 --> 00:48:54,879
Speaker 1: had a glaze on it. It had a cream cheese plaze. Yeah,

724
00:48:55,440 --> 00:49:01,120
Speaker 1: caramel yeast, and then maple bacon. All right, people, bacon yeast. Yeah. Uh,

725
00:49:01,239 --> 00:49:03,719
Speaker 1: they were all real good. We ate these on the

726
00:49:03,840 --> 00:49:08,760
Speaker 1: way like in the morning, like first like first stop donuts,

727
00:49:09,360 --> 00:49:14,440
Speaker 1: second stop bye, like before ten am. Buffalo Trade, Buffalo Tracks.

728
00:49:16,200 --> 00:49:19,200
Speaker 1: We'll just do the tasting and thank you, oh man.

729
00:49:19,239 --> 00:49:23,080
Speaker 1: At Buffalo Trace. We did a tasting and we had

730
00:49:23,160 --> 00:49:27,600
Speaker 1: an excellent taste guide by the name of David had

731
00:49:27,680 --> 00:49:33,279
Speaker 1: an excellent mustache and uh patter and he was one

732
00:49:33,320 --> 00:49:35,640
Speaker 1: of those He was one of those bartender humans who's

733
00:49:35,800 --> 00:49:38,319
Speaker 1: been doing it long enough that that he just does

734
00:49:38,480 --> 00:49:40,880
Speaker 1: bar tricks like he'll he'll just be spinning bottles in

735
00:49:40,920 --> 00:49:43,200
Speaker 1: the background while he's giving you all of this very

736
00:49:43,440 --> 00:49:47,560
Speaker 1: wise information about bourbon. Yeah. Oh one if one of

737
00:49:47,640 --> 00:49:49,880
Speaker 1: the one of the things that he showed us. Was

738
00:49:50,120 --> 00:49:54,920
Speaker 1: this terrific. So so they do a white whiskey out

739
00:49:54,960 --> 00:49:58,080
Speaker 1: of buffalo trace that's really high proof. It's like a

740
00:49:58,200 --> 00:50:01,759
Speaker 1: hundred and twenty five proof um. It's very strong. But

741
00:50:02,000 --> 00:50:05,880
Speaker 1: it's uh the same bourbon stuff, the same whiskey that

742
00:50:05,920 --> 00:50:08,640
Speaker 1: would go into a bourbon barrel and become urban, but

743
00:50:09,040 --> 00:50:11,600
Speaker 1: instead they don't do that, and they and they bottle

744
00:50:11,680 --> 00:50:16,840
Speaker 1: it at proof um. So it's quite strong, but it

745
00:50:16,960 --> 00:50:21,320
Speaker 1: has all of these amazing flavors of of of the

746
00:50:21,400 --> 00:50:24,560
Speaker 1: corn and the rye and the wheat. Super interesting. But

747
00:50:24,680 --> 00:50:27,280
Speaker 1: he poured a little bit of it into the palms

748
00:50:27,320 --> 00:50:31,840
Speaker 1: of our hands and had us rub them together and

749
00:50:31,960 --> 00:50:38,640
Speaker 1: then inhale. That's sent three times and each time as

750
00:50:38,800 --> 00:50:43,080
Speaker 1: the as as various things evaporated, you've got a completely

751
00:50:43,160 --> 00:50:47,080
Speaker 1: different sent experience. The first one was just pure alcohol,

752
00:50:47,239 --> 00:50:49,520
Speaker 1: just like the alcohol is right there been with that

753
00:50:49,719 --> 00:50:53,200
Speaker 1: heat and friction, the alcohol burned off and you've got

754
00:50:53,400 --> 00:50:58,239
Speaker 1: the corn, the corn flavor, and then you rub that

755
00:50:58,400 --> 00:51:01,919
Speaker 1: off and you get the east flavor. It was nuts.

756
00:51:02,040 --> 00:51:03,960
Speaker 1: It was like a magic trick. It really was. We

757
00:51:04,080 --> 00:51:10,120
Speaker 1: were we were. My mind was absolutely a mound fact

758
00:51:10,120 --> 00:51:13,919
Speaker 1: about that too. Is he called it. It's called white dog.

759
00:51:14,239 --> 00:51:18,200
Speaker 1: Oh yeah, and David's head because it'll make you howl

760
00:51:21,600 --> 00:51:23,920
Speaker 1: very strong. My first sniff of it, I was like,

761
00:51:24,040 --> 00:51:30,360
Speaker 1: I walked away from the bar. It was actually very flavorful.

762
00:51:30,520 --> 00:51:32,919
Speaker 1: Oh yeah. Yeah. And I've I've had a few white

763
00:51:32,920 --> 00:51:35,160
Speaker 1: whiskeys before, but I don't think i've had one that

764
00:51:35,239 --> 00:51:39,960
Speaker 1: I enjoyed the experience of drinking. Yeah, but I really

765
00:51:40,040 --> 00:51:43,680
Speaker 1: liked that one. I did too. I'm surprised because he

766
00:51:43,760 --> 00:51:46,120
Speaker 1: said the alcohol proof and he was like, it'll get

767
00:51:46,160 --> 00:51:50,600
Speaker 1: where you're going really fast, like and I was thinking, man,

768
00:51:50,680 --> 00:51:54,919
Speaker 1: this is just gonna taste like burnt, just like hand sanitizer. Yeah,

769
00:51:55,480 --> 00:51:57,960
Speaker 1: but it was really good. You could taste the corn. Yeah,

770
00:51:59,640 --> 00:52:03,600
Speaker 1: I have to, Okay, he too. Yeah. And then there

771
00:52:03,719 --> 00:52:07,600
Speaker 1: was a cream, a cream then and then there was

772
00:52:07,719 --> 00:52:10,839
Speaker 1: root beer and it was a root beer float. Yeah,

773
00:52:10,880 --> 00:52:12,520
Speaker 1: it tasted like a root beer float. Yeah. I don't

774
00:52:12,600 --> 00:52:17,480
Speaker 1: usually approve of of cream alcohols, like if you already

775
00:52:17,520 --> 00:52:21,040
Speaker 1: have your dairy product in the bottle, I'm not really

776
00:52:21,080 --> 00:52:26,320
Speaker 1: into drinking that. I'm very distrustful of it. But but this,

777
00:52:26,480 --> 00:52:30,399
Speaker 1: but this was also good. It was and and yeah,

778
00:52:30,440 --> 00:52:33,640
Speaker 1: and when he added some root beer to it, it

779
00:52:33,719 --> 00:52:37,480
Speaker 1: tasted like the best root beer flow. And again this

780
00:52:37,680 --> 00:52:42,120
Speaker 1: is probably like Tana at that point it was like

781
00:52:42,239 --> 00:52:47,120
Speaker 1: ten twenty okay, okay, all of these, all these bourbon

782
00:52:47,200 --> 00:52:49,200
Speaker 1: distilleries are kind of far apart from each other, not

783
00:52:49,360 --> 00:52:53,879
Speaker 1: like far enough where you can only I would say, realistically,

784
00:52:53,960 --> 00:52:56,960
Speaker 1: do three, four or four in a day and that

785
00:52:57,080 --> 00:52:59,160
Speaker 1: and that's if you get get out very early, yeah,

786
00:52:59,520 --> 00:53:01,319
Speaker 1: which is what we were trying to do, because they

787
00:53:01,320 --> 00:53:03,879
Speaker 1: all closed around like four or five. Yeah, the last

788
00:53:03,920 --> 00:53:08,320
Speaker 1: tours usually at four. Yeah, and we were we wanted

789
00:53:08,360 --> 00:53:12,320
Speaker 1: to go to so we did, Um, Buffalo Jays, Woodford

790
00:53:12,400 --> 00:53:16,000
Speaker 1: Reserve Wild Turkey, and we wanted to do for Roses

791
00:53:16,000 --> 00:53:18,279
Speaker 1: because it's pretty close. Yeah, but I did want to

792
00:53:18,320 --> 00:53:21,800
Speaker 1: be those people that show up right at right at close,

793
00:53:23,800 --> 00:53:27,359
Speaker 1: so we did get to go. Woodford was also an

794
00:53:27,360 --> 00:53:31,960
Speaker 1: amazing experience. We got to they they didn't have any

795
00:53:32,200 --> 00:53:35,640
Speaker 1: anyone booked to do tastings at the o'clock at which

796
00:53:35,680 --> 00:53:38,400
Speaker 1: we arrived, but they were nice enough to like like

797
00:53:38,520 --> 00:53:42,000
Speaker 1: one of their their brand ambassador JP was just like, oh,

798
00:53:42,040 --> 00:53:45,440
Speaker 1: I'll do it, um and then proceeded to give us

799
00:53:45,520 --> 00:53:51,640
Speaker 1: the most amazingly detailed and charming bourbon tasting that I've

800
00:53:51,680 --> 00:53:55,759
Speaker 1: ever experienced. Yeah, we've been talking about the whole thing. Yeah,

801
00:53:56,360 --> 00:53:58,960
Speaker 1: on and off since it happened, Like about every three hours,

802
00:53:59,040 --> 00:54:00,880
Speaker 1: one of us will just be like, I wonder what

803
00:54:00,960 --> 00:54:05,880
Speaker 1: JP is doing. He was so zent and I like

804
00:54:05,960 --> 00:54:09,400
Speaker 1: in the beginning he said something like there's a scientific

805
00:54:09,560 --> 00:54:11,520
Speaker 1: term I won't bore you with and we were like, no,

806
00:54:11,920 --> 00:54:14,680
Speaker 1: bore us with it. Uh. And we didn't have our

807
00:54:14,760 --> 00:54:18,400
Speaker 1: microphones recording because we're fools. We're fools. That was gold.

808
00:54:19,280 --> 00:54:21,359
Speaker 1: It all was, And it was such a delightful day.

809
00:54:22,120 --> 00:54:25,960
Speaker 1: Like it's a gorgeous campus out there. Kentucky is really pretty,

810
00:54:26,719 --> 00:54:29,319
Speaker 1: rolling hills and all of that blue grass from all

811
00:54:29,400 --> 00:54:32,600
Speaker 1: of that limestone base, all that good calcium in it

812
00:54:32,719 --> 00:54:35,440
Speaker 1: that makes the horses all strong and running. There's honestly

813
00:54:35,600 --> 00:54:41,120
Speaker 1: some very judgment to looking for statuary hanging out around. Yeah.

814
00:54:41,600 --> 00:54:47,440
Speaker 1: I felt judged. I did too, and humbled. You're right, horse,

815
00:54:49,000 --> 00:54:51,000
Speaker 1: I do need to look at my life and my choices.

816
00:54:51,480 --> 00:55:00,239
Speaker 1: I've never won a race. We need to consider how

817
00:55:00,280 --> 00:55:04,080
Speaker 1: many doughnuts were stuffing into our face. Oh, the horses knew.

818
00:55:04,160 --> 00:55:08,120
Speaker 1: That's the thing. The horses knew. Your diet this weekend

819
00:55:08,239 --> 00:55:12,440
Speaker 1: is essentially donuts and bourbon, just sugar and meat. We

820
00:55:12,560 --> 00:55:14,520
Speaker 1: didn't have a lot of meat too. We didn't have

821
00:55:14,640 --> 00:55:17,960
Speaker 1: many vegetables. I think we might have had one thing

822
00:55:18,719 --> 00:55:23,520
Speaker 1: we had three days. I also had this fried green tomatoes. Yeah,

823
00:55:23,600 --> 00:55:29,160
Speaker 1: everything was fried. We had Brussels frowns fried. They weren't

824
00:55:29,200 --> 00:55:33,040
Speaker 1: breaded though they weren't were delicious. They were Man, that

825
00:55:33,160 --> 00:55:36,680
Speaker 1: was that? What? What? What place was that? County Unty,

826
00:55:37,239 --> 00:55:43,879
Speaker 1: County Club, County Club, County Club. Yeah it was great. Yeah,

827
00:55:44,560 --> 00:55:47,000
Speaker 1: they had a really good They had a smoker out back,

828
00:55:47,280 --> 00:55:51,320
Speaker 1: and so all of their meat products were lovely and smoked.

829
00:55:52,160 --> 00:55:55,800
Speaker 1: Oh yeah, so good. We had some pork belly skewers.

830
00:55:56,840 --> 00:56:00,400
Speaker 1: How are those wings? They were incredible that they were

831
00:56:00,440 --> 00:56:04,680
Speaker 1: dry rope. Yeah, I loved them. Hey y'all, can we

832
00:56:04,760 --> 00:56:08,800
Speaker 1: talk about cream ales? Oh yeah, so one of the

833
00:56:08,880 --> 00:56:13,000
Speaker 1: other things that we kind of stumbled upon on our

834
00:56:13,480 --> 00:56:16,960
Speaker 1: We also had beer in addition to put we had

835
00:56:16,960 --> 00:56:18,360
Speaker 1: a lot of beer because there are a lot of

836
00:56:18,440 --> 00:56:23,160
Speaker 1: amazing local breweries around Lexington and cream ailes. I think

837
00:56:23,280 --> 00:56:28,080
Speaker 1: we're the new winner for all of us. Yeah. I've

838
00:56:28,120 --> 00:56:34,160
Speaker 1: been under the misunderstanding, um that they there was cream

839
00:56:34,239 --> 00:56:37,400
Speaker 1: and walls. Yeah, that it would be like a kind

840
00:56:37,440 --> 00:56:41,120
Speaker 1: of a root beer s type thing, like a porter

841
00:56:41,239 --> 00:56:44,480
Speaker 1: or some some kind of Yeah. Nope. Now it's a

842
00:56:44,640 --> 00:56:49,040
Speaker 1: very light, refreshing Yeah, very light, very summary. Um, and

843
00:56:49,120 --> 00:56:50,880
Speaker 1: it's got this but it does have this sort of

844
00:56:51,719 --> 00:56:56,160
Speaker 1: creamy mouth feel to it. Yeah. Yeah, that's apparently from

845
00:56:56,239 --> 00:57:00,840
Speaker 1: corn being used during the brearning process. Yeah, I don't know,

846
00:57:01,400 --> 00:57:05,120
Speaker 1: we learned so many facts about corn. Probably, oh yeah,

847
00:57:05,719 --> 00:57:08,640
Speaker 1: probably lots of people knew that, but we did. And

848
00:57:08,800 --> 00:57:12,360
Speaker 1: I think my new it's it's up there. It's like

849
00:57:12,520 --> 00:57:18,360
Speaker 1: top two favorite food stuff smells that I've experienced is

850
00:57:18,520 --> 00:57:26,480
Speaker 1: the corn fermenting form. Oh yeah, great, it's Oh it's

851
00:57:26,520 --> 00:57:32,320
Speaker 1: it's heavy and rich and sweet, and I'm not gonna

852
00:57:32,560 --> 00:57:34,760
Speaker 1: like like definitely not like like clean, Like it's kind

853
00:57:34,800 --> 00:57:37,720
Speaker 1: of grungy, but in like a in that good in

854
00:57:37,800 --> 00:57:41,080
Speaker 1: that good, easty, like bread baking kind of way. So

855
00:57:41,160 --> 00:57:44,400
Speaker 1: it's sort of like bright. The first fat that we

856
00:57:44,560 --> 00:57:49,120
Speaker 1: smelled at Wild Turkey was a wonderful smell. Oh. Our

857
00:57:49,160 --> 00:57:53,320
Speaker 1: favorite brewery that we visited though, was Country Boy. Yeah.

858
00:57:53,480 --> 00:57:58,320
Speaker 1: They had an amazing beer list and a lot of sours,

859
00:57:58,360 --> 00:58:03,720
Speaker 1: a lot of really interesting different different things, like really

860
00:58:03,800 --> 00:58:07,880
Speaker 1: different things, a lot of cool collaborations. I really wanted

861
00:58:07,920 --> 00:58:10,000
Speaker 1: to go vibe one of everything to take home, but

862
00:58:10,080 --> 00:58:13,640
Speaker 1: they weren't open yet. Yeah, I'm having an emotion about it.

863
00:58:15,520 --> 00:58:18,120
Speaker 1: It was like eleven am and they opened at twelve,

864
00:58:18,200 --> 00:58:22,560
Speaker 1: and we considered this waiting around. I considered waiting around.

865
00:58:22,600 --> 00:58:24,480
Speaker 1: I think that Annie and Dillon were like, let's go home.

866
00:58:26,000 --> 00:58:29,320
Speaker 1: It's very good. Yeah. I kind of regret that we

867
00:58:29,400 --> 00:58:33,560
Speaker 1: didn't record our experience there because it would have been

868
00:58:33,640 --> 00:58:36,920
Speaker 1: like mostly silence and then every now and then I

869
00:58:37,080 --> 00:58:40,000
Speaker 1: really like this, this is good. Yeah, we try this

870
00:58:40,120 --> 00:58:44,959
Speaker 1: one all that is really good and then that's ethereal Yeah.

871
00:58:46,600 --> 00:58:49,440
Speaker 1: We each had a flight it's round that out to

872
00:58:49,480 --> 00:58:55,480
Speaker 1: another ten. Yeah, and then at the brewery slash distillery,

873
00:58:55,760 --> 00:58:59,200
Speaker 1: the name of which is Escaping Me all tech Town Branch,

874
00:58:59,440 --> 00:59:02,920
Speaker 1: All tech Town Branch yea, that we just went to

875
00:59:03,040 --> 00:59:09,760
Speaker 1: this morning because wine. Yeah. Yeah, we tried another three. Well.

876
00:59:10,000 --> 00:59:12,720
Speaker 1: We also went to Blue Stallion, oh heck. And then

877
00:59:12,760 --> 00:59:18,560
Speaker 1: we had we had like one beer each at Cap

878
00:59:18,720 --> 00:59:23,320
Speaker 1: County because smoking places. Yeah, and it was right next

879
00:59:23,360 --> 00:59:26,960
Speaker 1: to West six and we wanted to go there yeah

880
00:59:29,000 --> 00:59:32,360
Speaker 1: before it closed, but the restaurant was also got a close,

881
00:59:32,440 --> 00:59:35,360
Speaker 1: so I went. Yeah. She scouted and brought back a

882
00:59:35,440 --> 00:59:38,440
Speaker 1: growler that we enjoyed in our air at our Airbnb,

883
00:59:39,000 --> 00:59:43,720
Speaker 1: and one class of wine called Pizza Sauce. I mean

884
00:59:43,840 --> 00:59:47,320
Speaker 1: the name you gotta get. Oh yeah, yeah. We made

885
00:59:47,360 --> 00:59:52,120
Speaker 1: the most of the beer. Oh and here's another fun type.

886
00:59:52,160 --> 00:59:55,160
Speaker 1: But I really enjoyed the fact is the thing that

887
00:59:55,680 --> 00:59:59,000
Speaker 1: made me appreciate how fake bourbon is in Kentucky. Um.

888
00:59:59,520 --> 01:00:02,400
Speaker 1: We went to you Crank and Boom for ice cream.

889
01:00:02,560 --> 01:00:05,880
Speaker 1: Oh right, and I said, I'd like to try a

890
01:00:05,960 --> 01:00:10,840
Speaker 1: sample of the bourbon and honey, and the lovely woman

891
01:00:10,880 --> 01:00:14,120
Speaker 1: behind the counter said which bourbon? And I was like what?

892
01:00:14,400 --> 01:00:18,040
Speaker 1: And she said, do you want um Buffalo Trace? Do

893
01:00:18,200 --> 01:00:21,480
Speaker 1: you want Maker Smart? Would you like Jim Mean? And

894
01:00:21,760 --> 01:00:26,560
Speaker 1: I'm just like h And she let me sample all

895
01:00:26,640 --> 01:00:29,680
Speaker 1: of them and they did all days differently and we

896
01:00:29,760 --> 01:00:33,760
Speaker 1: had we had barbecue from Stax, did yeah to x

897
01:00:33,880 --> 01:00:41,960
Speaker 1: Stax's bourbon much needed lunch. I didn't realize that at

898
01:00:42,000 --> 01:00:45,600
Speaker 1: the time that that was Stax Records. It was based

899
01:00:45,640 --> 01:00:47,760
Speaker 1: off of that concept. That's why they had so many

900
01:00:47,840 --> 01:00:53,760
Speaker 1: Motown records everywhere, because there's Stax Records with one x um.

901
01:00:54,080 --> 01:00:57,360
Speaker 1: This was Stax record stacks with two exes, and so

902
01:00:57,600 --> 01:01:01,480
Speaker 1: I guess it was a barbecue concept. A motown barbecue

903
01:01:01,560 --> 01:01:05,160
Speaker 1: concepts good when they're sign out front. We forgot to

904
01:01:05,200 --> 01:01:08,600
Speaker 1: take a picture. Guys with their sign out front said

905
01:01:09,080 --> 01:01:16,160
Speaker 1: it's okay to smell our butts. Yeah, we knew we

906
01:01:16,240 --> 01:01:21,240
Speaker 1: were in the right place. Yeah. What was the name

907
01:01:21,320 --> 01:01:28,160
Speaker 1: of the second donut place? Oh? Yeah, yeah, I'm Stone Donuts,

908
01:01:29,280 --> 01:01:32,520
Speaker 1: just a quick walk from our airv at me, they

909
01:01:32,560 --> 01:01:35,200
Speaker 1: were out of a lot we got like even though

910
01:01:35,240 --> 01:01:39,960
Speaker 1: you got there like nine am, I don't um. There

911
01:01:40,080 --> 01:01:46,000
Speaker 1: was a blueberry French toast, funnel cake donut funk fetty

912
01:01:46,280 --> 01:01:50,720
Speaker 1: funk fetty is blue but otherwise not very funky. Yeah,

913
01:01:51,800 --> 01:01:59,240
Speaker 1: sinn a monkey Yeah, um, there's another specialty. Want watermelon?

914
01:01:59,560 --> 01:02:02,880
Speaker 1: Water Ellen, that's right, I've never had a watermelon. Yeah. Yeah,

915
01:02:02,920 --> 01:02:06,640
Speaker 1: it was very It tasted it tasted like a jilt,

916
01:02:06,720 --> 01:02:09,360
Speaker 1: like someone had made a jolly rancher into a cake donut.

917
01:02:10,560 --> 01:02:14,760
Speaker 1: All right, So I think I think that's just about

918
01:02:15,640 --> 01:02:18,919
Speaker 1: everything we have to say about that right now for now. Yeah,

919
01:02:19,840 --> 01:02:22,160
Speaker 1: we're gonna we might we might pop back on Mike

920
01:02:22,280 --> 01:02:23,840
Speaker 1: for a minute, but I think right now we're gonna

921
01:02:23,920 --> 01:02:28,080
Speaker 1: not record our own voices. For just a little while,

922
01:02:28,400 --> 01:02:36,919
Speaker 1: or just a little while, we'll continue to be just reminisce, reminisce. Yeah,

923
01:02:37,040 --> 01:02:41,600
Speaker 1: I love Kentucky food food step signing off, bye bye.

924
01:02:42,680 --> 01:02:46,920
Speaker 1: So that was our road trip. Yeah, um it. I

925
01:02:47,040 --> 01:02:49,800
Speaker 1: have to say on a personal note, it truly is

926
01:02:49,840 --> 01:02:51,560
Speaker 1: a pleasure to work with people that you can go

927
01:02:51,680 --> 01:02:55,640
Speaker 1: on a road trip with and have fun. It was

928
01:02:55,800 --> 01:02:57,920
Speaker 1: really delightful. I would go on a road trip with

929
01:02:58,000 --> 01:03:01,800
Speaker 1: you guys basically anytime. Yes, I would to you know,

930
01:03:02,080 --> 01:03:04,280
Speaker 1: like six six or seven hours in the cars about

931
01:03:04,320 --> 01:03:07,800
Speaker 1: my limit before I start getting real cranky. So it

932
01:03:07,880 --> 01:03:11,080
Speaker 1: was perfect. It was well, it was perfect, but be yeah, no,

933
01:03:11,200 --> 01:03:14,160
Speaker 1: it was great the whole time. Yeah, I had fun.

934
01:03:14,640 --> 01:03:16,640
Speaker 1: We did. We did. I hope that that comes through

935
01:03:16,760 --> 01:03:19,120
Speaker 1: and I hope that also, Um, you guys had as

936
01:03:19,200 --> 01:03:22,760
Speaker 1: much fun listening to us have fun as we had

937
01:03:22,800 --> 01:03:27,560
Speaker 1: at the time. Yes, and um, we're probably, yeah, we're

938
01:03:27,560 --> 01:03:30,600
Speaker 1: gonna have to go back. I think we really. It's

939
01:03:30,600 --> 01:03:32,760
Speaker 1: really the only thing to do. I have that free

940
01:03:32,800 --> 01:03:36,920
Speaker 1: T shirt in mind all the time. I never forget

941
01:03:37,320 --> 01:03:39,360
Speaker 1: as Oh. Yeah, as as we were leaving, we were like,

942
01:03:39,480 --> 01:03:42,040
Speaker 1: it's too soon. There's so much more to see and

943
01:03:42,160 --> 01:03:45,680
Speaker 1: do and drink. We really were like, no, we need

944
01:03:45,800 --> 01:03:49,640
Speaker 1: at least one more day. Um. But in the meantime

945
01:03:49,880 --> 01:03:53,320
Speaker 1: for this episode, since it's probably quite long already, we're

946
01:03:53,400 --> 01:03:56,320
Speaker 1: not gonna do listener mail. We'll pick that up in

947
01:03:56,360 --> 01:03:59,120
Speaker 1: the next one. We will. But yeah, if you would

948
01:03:59,120 --> 01:04:01,160
Speaker 1: like to get in touch with us, you can, you can,

949
01:04:01,280 --> 01:04:03,640
Speaker 1: and we are looking for suggestions of where we should

950
01:04:03,680 --> 01:04:07,240
Speaker 1: go next. Oh yes, absolutely, because we want to do

951
01:04:07,600 --> 01:04:11,160
Speaker 1: a lot more of this. We think it's going to happen.

952
01:04:11,520 --> 01:04:14,160
Speaker 1: We think so, so tell us tell us where we

953
01:04:14,200 --> 01:04:17,360
Speaker 1: should go and why yes, And you can send those

954
01:04:17,400 --> 01:04:21,040
Speaker 1: suggestions to food stuff at how stuff works dot com.

955
01:04:21,360 --> 01:04:23,560
Speaker 1: We're also on social media. You can get in touch

956
01:04:23,600 --> 01:04:26,640
Speaker 1: with us there on Facebook and Twitter at food Stuff

957
01:04:26,840 --> 01:04:29,200
Speaker 1: h s W stands for how stuff Works. We're also

958
01:04:29,320 --> 01:04:32,760
Speaker 1: on Instagram at food stuff. We hope to hear from you.

959
01:04:33,400 --> 01:04:36,440
Speaker 1: Thank you so much to our super producer Dylan Fagan,

960
01:04:36,680 --> 01:04:40,680
Speaker 1: who you got to hear on this episode. He's pretty great,

961
01:04:41,240 --> 01:04:44,000
Speaker 1: he guys. His pun game is on point, so strong,

962
01:04:44,200 --> 01:04:46,439
Speaker 1: so strong. Thanks to you for listening, and we hope

963
01:04:46,440 --> 01:04:47,960
Speaker 1: that lots more good things are coming your way.