Speaker 1: You're listening to Comedy Central. Hey, it's Roy Wood Jr.
Speaker 1: We've got a little something different for you today. Now,
Speaker 1: you remember, before the pandemic, you could stand around a
Speaker 1: water cooler and talk to your co workers. We used
Speaker 1: to call it water cooler conversations, even though there was
Speaker 1: never really a water cooler there anyway. Two of my
Speaker 1: good friends, Daily Show correspondent Dulce Sloan and Daily Show
Speaker 1: writer Josh Johnson, are known around the building for their
Speaker 1: water cooler conversations, and they turned it into a podcast.
Speaker 1: This is your chance to hear these two people go
Speaker 1: back and forth the way we get to hear it
Speaker 1: all the time in the hallway. The podcast is called
Speaker 1: hold Up, Have a listen. Hello, friends, welcome to Hold Up.
Speaker 1: It's me'sdays Long, introducing again because Josh looks sleepy. Thank
Speaker 1: you all for join the show again. Uh, Josh, what
Speaker 1: you do it? Where are you at? Hi? I'm Josh
Speaker 1: Johnson and I'm also co host of Yeah so Josh
Speaker 1: the co host. Listen. If you listen to this show,
Speaker 1: you know that usually Josh doesn't intros. But again, like
Speaker 1: I said, I'm being a chrumbum. I need to do
Speaker 1: something I also need to participate, you know, I'm sure
Speaker 1: people like, well, how come Toulson never does the intros?
Speaker 1: You're right, how come I never do the intros? Probably
Speaker 1: because Josh is better at it, because he has a plan.
Speaker 1: I just start speaking, and I look forward to see
Speaker 1: what happens. H Yeah, we all look forward to it
Speaker 1: when you start. What's next? Rude? The subject of today's show,
Speaker 1: I don't know if you all already is lasagna versus spaghetti. Now,
Speaker 1: like the chocolate versus vanilla episode, I'm gonna give you
Speaker 1: a do do moment? For one, you decide in your
Speaker 1: heart where you fall on the lines of lasagna versus
Speaker 1: Spagett's Hay, all right, something that moment? Josh, where do
Speaker 1: you stand on this? I'm spaghetti all day, all right,
Speaker 1: I'm spaghettio all the way around til they turn to spaghettios.
Speaker 1: All right. I'm a spaghetti NonStop, Joshua, tell us why
Speaker 1: you chose mm hmm spaghetti? Okay. So, first of all,
Speaker 1: spaghetti isn't just the basil and marinera that people imagine.
Speaker 1: There is pasta lamon. There's so many different ways to
Speaker 1: use spaghetti. There's so many different topics you can have
Speaker 1: on spasta. Lamona is pasta with lemon, juice and butter.
Speaker 1: Probably it's a butter lemon and a little bit of cheese.
Speaker 1: Is there any pepper? There's pepper? They better be gone,
Speaker 1: like it's up to be like like it's my recipe.
Speaker 1: Like anyway, I'm very very sorry to digress for a second,
Speaker 1: but I heard I went into um restaurant and it
Speaker 1: smelled of mayonnaise to the point where I was like, no,
Speaker 1: it was just a regular like all American restaurant. But
Speaker 1: when I walked in, I could smell the Mandai's and
Speaker 1: I was like, I'm I'm ordering a cut of fish,
Speaker 1: and I am leaving because I don't want anything else
Speaker 1: from this place that could possibly have some sort of
Speaker 1: mayo base. They didn't tell me about. I hear you.
Speaker 1: Although I am someone who likes mayo, I know that
Speaker 1: there are lots of ways in which you are right Yevy,
Speaker 1: you're a great person. You. I admire you as a
Speaker 1: human being, but you have your flaws, and that's one
Speaker 1: of them. As a don't like catch up. This is
Speaker 1: all for another day. Listen, we already learned the tomato
Speaker 1: episode on the on the tomato soup versus chicken soup
Speaker 1: that I don't like. Catch up. We already know this, no,
Speaker 1: I know, I know. I'm just saying right now we
Speaker 1: can only disagree at what thing per episode at the
Speaker 1: time sustained, sustained. And I'll just I'll round out the
Speaker 1: spaghetti thing by saying that it is incredibly, incredibly versatile
Speaker 1: and in the types of dishes that you can have
Speaker 1: on the types of okay, okay, okay, I want interrupt,
Speaker 1: go ahead, and in the ways that you can use it.
Speaker 1: Also there's a there's something to be said. Now this
Speaker 1: is this is a thin line. It's a thin line
Speaker 1: either way. Before you're a crazy person. But if someone
Speaker 1: is cooking and they really know how to cook and
Speaker 1: they can give you the firmness of noodle that you desire,
Speaker 1: that's another thing that just levels up spaghetti to me,
Speaker 1: you know, so someone can give it to you to
Speaker 1: the iudente that you like. I think that that I
Speaker 1: think the fact that that range is there. It's precarious,
Speaker 1: but it's also an extra thing that just lets you
Speaker 1: level up your meal. You know, maybe you like a
Speaker 1: slightly slightly slightly firm noodle all right, we're not talking
Speaker 1: about spaghetti. No, no, I'm not talking about rare spaghetti.
Speaker 1: And how dare you even imply that I would that
Speaker 1: I would eat rare spaghetti. Sometimes I think that you
Speaker 1: think I'm a monster, because what kind of person wants
Speaker 1: their spaghetti rare? All right or hard? Or I'm talking
Speaker 1: about a slightly firmer noodle people like because romans too
Speaker 1: firm for me sometimes, like I have to let it sit, Yeah,
Speaker 1: let soak a little bit, yeah a little get a
Speaker 1: little song, so medium rare. I don't want any rare.
Speaker 1: I don't want any rareeness. I am just saying there
Speaker 1: are people out there who like a rareness in a
Speaker 1: sense to their noodle. It's still a bendy noodle. It's
Speaker 1: not like the thing's gonna snap. If any person is
Speaker 1: eating noodles that snap. You're not eating noodles, you're eating garbens.
Speaker 1: You didn't know somebody who would eat drives beaty noodles,
Speaker 1: not that I would talk to. Listen, you don't know
Speaker 1: that person is in your life until you see it.
Speaker 1: But I also know that like you can like that.
Speaker 1: What was that? No no, no, no, no, no no no,
Speaker 1: we're not just gonna move on the way that okay.
Speaker 1: So for people who are only listening to the podcast,
Speaker 1: you didn't see the face that saw duds say said,
Speaker 1: so she takes a sip first of all. And then
Speaker 1: and then you took a pause that didn't seem to
Speaker 1: be from me. You took a pause where you were
Speaker 1: just looking in general, you were just like looking down.
Speaker 1: It's when you it's it's like when someone eats, like
Speaker 1: you never met somebody who will eat like raw ramen,
Speaker 1: like the break like you ever seen a human being, dude,
Speaker 1: this like they'll take a pack of ramen. I know
Speaker 1: exactly what you're talking about. And right now, this moment
Speaker 1: in time, he's in jail as he should be, as
Speaker 1: he should be. Anybody I've ever met that really did that,
Speaker 1: or your white folks, they have a recipe for like
Speaker 1: it's like a Chinese chicken salad. You know, it's got
Speaker 1: your celery, it's got your cabbage, it's got your carrots,
Speaker 1: it's got your you know, your breast meat chicken. And
Speaker 1: then there's almonds, like slivered almonds in the for some reason,
Speaker 1: crushed up ramen, and then like a sauce. And I'm
Speaker 1: like wait, why is there uncooked I would have been
Speaker 1: more on point. I've been more on board with cooked
Speaker 1: ramen m than uncooked ramen as a topic. Yeah, he
Speaker 1: was the crunchy in your salad. No no. When it
Speaker 1: comes to a spaghetti, no one. I do have to
Speaker 1: preface this by saying, I'm not really a pasta person. Okay, alright,
Speaker 1: I'm also not really a bread person. I'm also not
Speaker 1: really a beer person because this is just the Holy
Speaker 1: Trinity of wheat. Don't give me like, okay, listen, because
Speaker 1: there's bread. Yeah, pasta's wet bread. Beer is bread you
Speaker 1: can drink. I really don't need the conspiracy. The reason
Speaker 1: I'm just here is that conspiracy. I'm just look at
Speaker 1: how they make pasta. Looks what they use to make beer.
Speaker 1: Lasagna over spaghetti. I chose lasagna because one, it's one
Speaker 1: of Garfield's favorite foods. To this, I go ahead, go ahead,
Speaker 1: go ahead, go ahead, go ahead. That was not the
Speaker 1: real reason. But lasagna's girlfa favorite food. I think for
Speaker 1: me like I you know, I cook like I've cooked.
Speaker 1: When you came over for Christmas, you saw the whole
Speaker 1: thing that I put together. Um, lasagna has always seemed
Speaker 1: like a very hard thing to make to me. M hm, No,
Speaker 1: you're not wrong. You're not wrong, because one thing I
Speaker 1: want to talk about in the episode later is how
Speaker 1: both of these things can go ARide. Because I factored
Speaker 1: it into my decision. That's what I also factored into
Speaker 1: my decision. We could talk about it now because lasagna
Speaker 1: it is so much harder to make. Also, they've been
Speaker 1: doing this new stunt with lasagna because like, you know,
Speaker 1: I do the Daniel Fast every year. Google it. I'm
Speaker 1: not explaining it. And the Daniel Fast every year. It's
Speaker 1: a Old Testament fast because you know your girls safe
Speaker 1: take five feel with the Holy Coast, and so I remember,
Speaker 1: I'm like, you know what, I'm gonna make some vegan pasta.
Speaker 1: I'm gonna make vegan lasagna. Okay, right, I went and
Speaker 1: got the fucking cash you milk ricotta. Okay, I got
Speaker 1: the little fake meat crumblies and what they had I
Speaker 1: wouldn't bought these. Listen, did it came out the way
Speaker 1: I wanted to? Absolutely the funk not? For some reason
Speaker 1: with lasagna. Now they've come out with non boiled noodles,
Speaker 1: so lego pieces. Yes, so they're like, oh, you don't
Speaker 1: need to boil them. You will need to boil them.
Speaker 1: And I was like, who is this lazy motherfucker that
Speaker 1: started asking for this option? Because they're like, oh, the sauce,
Speaker 1: it will cook. What happens is the pasta while it's
Speaker 1: in the oven sucks all of the moisture out of
Speaker 1: the tomato sauce to the point that for the pasta
Speaker 1: to be cooked, your tomato sauces not a tomato paste.
Speaker 1: So when you're not going that route, right, so when
Speaker 1: you get a nice you ever had a Stouffer's lasagna,
Speaker 1: I've had a lot of different types of how to
Speaker 1: ask you. I asked you, did you have that big,
Speaker 1: ten pounds fucking Stouffer's lasagna? I remember my mom. She
Speaker 1: would get the meat and the veggie is the veguan
Speaker 1: had a white sauce, and that was a fucking thing
Speaker 1: they started getting. And I was like, maybe like a
Speaker 1: high school or like middle school in high school and
Speaker 1: it was a fun. Now listen, you had to put
Speaker 1: it in the oven. And then what my mom would
Speaker 1: do is like when it was like halfway, so when
Speaker 1: it wasn't always like done, when it wasn't all the
Speaker 1: way done, done, so you can tell it just I
Speaker 1: had finally just defrosted, because it's the most frozen thing.
Speaker 1: She come through. She doctor that bitch up. She put
Speaker 1: more meat, and especially the meat one. She put more
Speaker 1: meat in it, she put more cheese, and that a bitch,
Speaker 1: and she'd be like, okay, now I was ready, you know,
Speaker 1: so like because I was, because I've never really been
Speaker 1: a pasta person. Lasagna is really the only thing that
Speaker 1: I've liked because it's it's very difficult to make. Like
Speaker 1: in the grand scheme of things, it shouldn't be as
Speaker 1: difficult as we think it is because it's like it's
Speaker 1: just layers of stuff. Yeah, but no, but there's a
Speaker 1: there's a delicate balance. Yeah, the possibility of fucking lasagna. Yeah,
Speaker 1: it's so much bigger than sucking up spaghetti, because like,
Speaker 1: spaghetti is one of the first things you learned how
Speaker 1: to cook. It's like hot dogs, eggs, spaghetti. Now, I
Speaker 1: guess my thing is because, don't get me wrong, in
Speaker 1: my lifetime, I've been tried, titillated, and tempted by the
Speaker 1: harlot that is lasagna. This nigger said, all right, I'm
Speaker 1: not above I'm not above falling for the temptations of
Speaker 1: a lasagna but not a Harlem. But let me tell
Speaker 1: you right now, because this is this is where we
Speaker 1: get a little apples to oranges, okay, because a lot
Speaker 1: of the lasagna that you love is just repackaged bowls
Speaker 1: of spaghetti. Because when you look at when you look
Speaker 1: at a pasta noodle of lasagna uncooked, it's just a
Speaker 1: sheet of spaghetti's lined up against each other. It's just
Speaker 1: a long rectangle of spaghetti's that haven't become spaghetti as yet.
Speaker 1: If I chopped up that little that little square, that
Speaker 1: little rectangle and boiled it, what would I have spaghetti?
Speaker 1: But see, I think that is just an indictment of
Speaker 1: pasta as a whole, like everything like pasta is, spaghetti
Speaker 1: is linguini, it's fed acchini is whatever the fucking ennis
Speaker 1: and what all of these names are. It's spaghetti with
Speaker 1: a different cutter. I just think that the only reason
Speaker 1: that I brought it up was because I think it's
Speaker 1: important that we that we get a whole, a whole
Speaker 1: rounded conversation around the fact that you say you're not
Speaker 1: a pasta person, but the thing that you chose is
Speaker 1: a pasta in a different form. You know what I mean.
Speaker 1: It's no no. When I eat. When I eat pasta,
Speaker 1: that's what I go for usually, Like if I'm going
Speaker 1: to want pasta, like I just have a design yesterday,
Speaker 1: like at the stand, Like the green lasign is very good,
Speaker 1: so when I want pasta, because it's like also I
Speaker 1: feel like that I just had, Like my mom makes
Speaker 1: really good spaghetti. We've all had bad spaghetti, but I
Speaker 1: feel like I've had enough spaghetti in my life. I'm
Speaker 1: just like I get it. I get at it. So
Speaker 1: you just get all of it, like even even the spaghetti,
Speaker 1: the handmade spaghetti, even the stuff you will roll your
Speaker 1: eyes at bait, Like there are levels to this spaghetti
Speaker 1: day Listen, I can tell you as a child, So
Speaker 1: the levels as a child, any of that's just let
Speaker 1: you know. Any that chef Boyard d Ship in a
Speaker 1: can meet my brother and I refused to eat. And
Speaker 1: I'm talking about it like one to three years old,
Speaker 1: Yeah not have it? Sure, so already at two I
Speaker 1: might be eating sand but I won't eat spaghettios, okay, right,
Speaker 1: like my brother ate rap poison, would not eat spaghettios.
Speaker 1: You see what I'm saying loud and clear right now
Speaker 1: are you? Did you enjoy the gastronomic attack that was
Speaker 1: Chef Boyard? I, from time to time dabbled in the
Speaker 1: culinary style links of a chef Boyardy, which is apparently
Speaker 1: how he says that I had no idea I met
Speaker 1: the band. I apologize. It was a commercial where he
Speaker 1: was like Cheff Boyard and people stopped and they were like, white,
Speaker 1: So did the actor make a mistake or if we
Speaker 1: just all best saying it wrong the entire time? Well,
Speaker 1: looks like when so Guy Fieri was on an episode
Speaker 1: of Great North and my character Honeybee was like talking
Speaker 1: about this book that because he comes to her in
Speaker 1: like a vision, right, And So I was just saying
Speaker 1: fiery because that's how I usually hear it. But I
Speaker 1: had to go back and re record because his last
Speaker 1: name is pronounced Fierti. It's not fiery. Yeah yeah. And
Speaker 1: so I was like, and I respected it because I
Speaker 1: correct people on how to pronounce my name all the time.
Speaker 1: All you're saying your name wrong. I'm like, no, it
Speaker 1: is due to say it is Italian, not it's Spanish,
Speaker 1: not Italian. They go, oh bro when that DUDL said,
Speaker 1: when said they let your stuff started coming out. I
Speaker 1: like the ice cream are like, oh with a you, yes,
Speaker 1: bitch with a you. So yeah, there's like I understand.
Speaker 1: It's like in a culinary road things get pronounced differently,
Speaker 1: but I can say I do have moments when I
Speaker 1: want pasta, so if I so like, sometimes I order
Speaker 1: pasta if I don't want the itis inducing meal that
Speaker 1: is lasagna, because you're you're down for the count. If
Speaker 1: you eat a lasagna, you're not doing nothing else for
Speaker 1: the rest of the day. Lasagnas sit down, you know.
Speaker 1: With spaghetti, it's sometimes I'm like, okay, because especially ordering
Speaker 1: food in New York, Like if I'm gonna order a
Speaker 1: twenty dollar dish of pasta, I can't bring myself to
Speaker 1: pay twenty something bucks for spaghetti for the same way
Speaker 1: that I can't order a case of dia in a
Speaker 1: restaurant because I'm not giving you twenty bucks for a
Speaker 1: case of d Like, I can't do it. So like
Speaker 1: I don't even get I don't care if it's a linguini,
Speaker 1: if it's a feduccini, rigat Tony, whatever, the Nies and
Speaker 1: Ees and you know a lot of motopias. Whatever spaghetti
Speaker 1: is that thing you just very much learned at a
Speaker 1: very early age how to make um. I've recently found
Speaker 1: out on TikTok that we weren't supposed to be breaking
Speaker 1: the noodles and a half. Apparently what you're supposed to
Speaker 1: do is just let him be long and then the
Speaker 1: hot water will just make it come down into the pot.
Speaker 1: So apparently we're not supposed Yeah, so then what about
Speaker 1: the what what about the won't that make one side
Speaker 1: of the noodles extra soft while the other side is
Speaker 1: a little bit firmer? I think the same thing, but
Speaker 1: I think I guess it happened so quickly that the
Speaker 1: pasta gets soft enough to get I completely thought the
Speaker 1: same thing. At the side and the water is gonna cook,
Speaker 1: it's gonna be more cooked, and the side it's hanging
Speaker 1: out the side of the pot. Yeah, I thought the
Speaker 1: same thing. Yeah, because because all right, I also always thought,
Speaker 1: if none of us have a pot this big, why
Speaker 1: isn't spaghetti half is long? Yeah? Because in my mind,
Speaker 1: the breaking it in half. Didn't you break it in
Speaker 1: half when you put it in the box? Of course,
Speaker 1: but like when people cook, so we're like, if you're
Speaker 1: at home making because you know, people love feta chini alfredo.
Speaker 1: And when I say people, you know what I'm talking
Speaker 1: about humans? Uh, A lot of them look like us.
Speaker 1: But when people make feta cheeni alfredo at home, do
Speaker 1: they break the noodles in a half? I don't think so. No.
Speaker 1: So you think people says, you think it's just with spaghetti,
Speaker 1: but those fall quicker the feta cheene. I think that, Well,
Speaker 1: you know, angel hair spaghetti. Angel hair is is even thinner,
Speaker 1: So then that one falls immediately. I'll throw it out
Speaker 1: there as a as another pro the spaghetti overall is
Speaker 1: diverse enough that if there's not one you like, there
Speaker 1: might be another one you like. So some people like
Speaker 1: whole wheat, some people like the regular just store brand,
Speaker 1: straight like product of wheat. Lasagna noodles. They have no
Speaker 1: angel hair lasagna. There's no extra thin lasagna out here.
Speaker 1: Lasagna comes as a certain consistency and then you gotta
Speaker 1: bake it from there. So you're saying that lasag you're
Speaker 1: so sing that lasagna only has one thickness, only has
Speaker 1: one speed that I've seen. But I'm not seeing some
Speaker 1: wild thick or wild thin lasagna. I can't say the
Speaker 1: thickness of lasagna. I think it's a certain consistent I've
Speaker 1: been in restaurants and I'm like, oh, this is not
Speaker 1: as thick as uh as the ones I've had, as
Speaker 1: like the ones in the store is seem to be
Speaker 1: thicker than the ones in Arrest Thrive. But because like
Speaker 1: I think one of zzagna is like for pasta, is
Speaker 1: just diverse as a thick so you can always change
Speaker 1: the different times. But like, have you ever had baked spaghetti?
Speaker 1: Bake spaghetti like in a Catholic I remember the first
Speaker 1: time I had, like what is this for? I didn't
Speaker 1: enjoy it. Maybe I thought the same thing because I'm like,
Speaker 1: this is supposed to be moving. It's spaghetti. Yeah, because
Speaker 1: I remember when I saw it listed. I was at
Speaker 1: um someone's birthday I believe, and there was a prefixed
Speaker 1: menu for everyone there, and I think that bakes spaghetti
Speaker 1: was one of the one of the things, and in
Speaker 1: my head I was like, ah, why, Like I guess
Speaker 1: they just liked it, But well, I also feel like
Speaker 1: if you're doing bake spaghetti, I feel like you don't
Speaker 1: have the skills to make lasagna. This is what I
Speaker 1: got put in a pan. When people talk about like
Speaker 1: Italian cooking or like French cooking. I'm always just like,
Speaker 1: I'm not fucking impressed. I'm not because like this is
Speaker 1: the other thing. I'm funny. I'm just not Okay, a
Speaker 1: funk with desiion cause a funk with Desion For the
Speaker 1: most part, I don't fuck apasta really, right, So think
Speaker 1: about this, Think about this as Americans. The thing about
Speaker 1: Italian cooking that we're the most aware of is pasta.
Speaker 1: Right now. You know, Marco Paolo hundreds goes to China,
Speaker 1: brings back the concept of the noodle. Mm hm. So
Speaker 1: if it weren't for them Chinese, what we'll be talking
Speaker 1: about from Italy? Right? And I believe also the tomato
Speaker 1: was a new world dish with a new world vegetable right,
Speaker 1: new world plan. So I think before Columbus monkey ass
Speaker 1: hopped in three boats and came over here bothering people,
Speaker 1: I don't think they had tomatoes. Okay. So the question is,
Speaker 1: if two white men had not got adventurous, what the
Speaker 1: hell will we be eating from Italy? That's all I
Speaker 1: wanted up think about it. They still had olives, They
Speaker 1: still got olives. We know that, we know that they
Speaker 1: they know him for the olive. Okay, they out here
Speaker 1: doing lots with the olive and for conca and chibbatta
Speaker 1: whatever the fucking eating as this. But all I'm saying
Speaker 1: is that I feel like that we have to start
Speaker 1: going European cooking styles can't be the pen ultimate cooking style.
Speaker 1: This can't be the thing we emulate. If it was,
Speaker 1: they wouldn't have left. You left the Chinese isn't calling
Speaker 1: my ship, but maybe Korea. Yeah, I mean I think
Speaker 1: that if you're it's yeah, it is a tough sell
Speaker 1: to say that we make the best foods of all time.
Speaker 1: When you left in search for flavor, the folks that
Speaker 1: was really out here searching for flavor, we're the British.
Speaker 1: Because they had nothing, nothing but the potato. The potato,
Speaker 1: the potato, okay, and they had to leave. They had bread,
Speaker 1: that bread, that bread and meat. You you were in
Speaker 1: the UK, you tasted that food. I did, indeed, But
Speaker 1: I had some weird vegetable what was it, serilax, similax
Speaker 1: celia something, Yeah, And it was like there's like, oh,
Speaker 1: it's like a parsnip. And it was like it tasted
Speaker 1: like if somebody had mixed mashed potatoes with like celery juice.
Speaker 1: That sounds horrible. It was, and it was baked. I
Speaker 1: was like, nigga, you are oh, I don't have enough
Speaker 1: white ancestry to enjoy it is. Come on, bro, sure
Speaker 1: when you have your list. Ony, Yes, I'm curious. Do
Speaker 1: you have any bread crumbs at the top? Do you
Speaker 1: go for bread crumbs baked in with the cheese? If
Speaker 1: someone did it that way, then I will, look, I'll
Speaker 1: have to take it. But I've never been. I don't know. No,
Speaker 1: I also don't, but I don't. I don't like bread
Speaker 1: crumbs on top of mac and cheese either. So okay,
Speaker 1: so okay, I want to cheese. Stop. Don't sprinkle bread
Speaker 1: on the wet bread. Don't sprinkle dry, dry bread on
Speaker 1: the wet bread and bake it. Okay, all right, all right,
Speaker 1: all right, because this is the thing wet bread. Look,
Speaker 1: All I am saying, prove to me that pasta is
Speaker 1: not wet bread. All I am saying, don't you use
Speaker 1: that tone with me. All I'm saying is that I
Speaker 1: think that we're finding out a lot of ways that
Speaker 1: we like the meal prepare that are very different. So
Speaker 1: I'm trying to find some common grounds so that we can,
Speaker 1: you know, pretty much agree that spaghetti is better than lasagna.
Speaker 1: I'm never you know what I'm gonna tell you this.
Speaker 1: My homeboy, David Purdue is an amazing comedian. You know,
Speaker 1: David Produce or is Me and Rob Hayes call him
Speaker 1: the reverend doctor brother David Produce because he's very much
Speaker 1: a peacekeeper. So his grandpa, who passed away recently at
Speaker 1: the ripe age of ninety four, they think they never
Speaker 1: found his birth certificate. Um Grandpa had certain things that
Speaker 1: he would and would not eat, and Grandpa specifically said, uh.
Speaker 1: Just for an example, David's brother was on the phone
Speaker 1: with her grandpa and his grandfather. What's you doing. He's like,
Speaker 1: I'm making a smoothie. What's the smoothie. He's like, Oh,
Speaker 1: it's got like yogurt and fruit and not that other stuff,
Speaker 1: and Grandpa gos Granddad. I was like, yeah, yeah, yeah,
Speaker 1: you can't just eat the fruit. And so now every
Speaker 1: time make a smoothie, I'm just like, I just can't
Speaker 1: eat the fruit. Also, imagine being older than smoothies because
Speaker 1: you glossed over in the story when a smoothie was
Speaker 1: Big Bade and his granddad said, what's that? But we
Speaker 1: all had to learn about smoothies were we all had
Speaker 1: to learn what smoothies Where I'm saying that, imagine being like,
Speaker 1: you know, we're all blessed if we get to live
Speaker 1: to that age where you live long enough that there
Speaker 1: are things that are new to you that seem old
Speaker 1: to other people, but you're living your life in a
Speaker 1: way where it just passed you by, Like like it's
Speaker 1: like how a lot of people when I was a kid, Yeah,
Speaker 1: like I learned skin started. Yeah, because smoothie King started
Speaker 1: to pop up. We all went the fun is the
Speaker 1: smoothe Yeah, But I I think that there's gonna be
Speaker 1: stuff just like now you see more um the days
Speaker 1: in people's homes. But sometimes there are people who were
Speaker 1: like in their twenties before they found out what a
Speaker 1: day was. I was in my twenties before I used one.
Speaker 1: So I'm saying, imagine us getting to an age one
Speaker 1: day where there's a thing that's like, no, this is
Speaker 1: this is a like it's it's infused in the culture.
Speaker 1: How did you miss this? But you're old enough where
Speaker 1: you're like, not only was I not only was that
Speaker 1: not a thing when I was a kid, but I
Speaker 1: managed to live most of my life without coming into
Speaker 1: contact with one. It was like one of my niece
Speaker 1: asked me one day. She was like, because like my
Speaker 1: homegirl wouldn't give her a phone. To get her a
Speaker 1: cell phone, it had to be like eleven or twelve
Speaker 1: at the time, and she was like, do you have
Speaker 1: what kind of phone did you have when you're in
Speaker 1: my age? And I was like, Gina, we didn't have phones.
Speaker 1: And she's like, oh, you didn't have a phone. I
Speaker 1: was like, I mean like me and her grandma sitting there,
Speaker 1: and I was like, no, we didn't have No one
Speaker 1: had a phone because there were no She was like,
Speaker 1: what do you mean. I was like, my uncle had
Speaker 1: a car phone, and then no one else had a
Speaker 1: cell phone because there were no cell phones. Like the
Speaker 1: fact that I remember when email started. I was saying
Speaker 1: to somebody the other day, I was like, remember when
Speaker 1: you wouldn't put your real name on the internet. Yeah,
Speaker 1: like everyone's first email address, right, unicorn sphinx, no one's
Speaker 1: real name. And then just a few years later, it's
Speaker 1: like here's my credit card, here's scared and we were
Speaker 1: just like, here's my fucking thumb. Print and it's like
Speaker 1: flew out the window. But Grandpa said, Granddad said that
Speaker 1: spaghetti is kid food, and when I heard it, I
Speaker 1: was like, yes, I couldn't have a bigger no for
Speaker 1: the same way that cheese pizza it's kid food. I
Speaker 1: think that what's happening here is that there are things
Speaker 1: that you have, maybe early or first when you're a kid,
Speaker 1: it doesn't make them kid food. I was eating Supreme
Speaker 1: pizzas when I was fucking nine years old. It might
Speaker 1: have been a little slice, but when my mama ordered
Speaker 1: a pizza, there was meat and vegetables on that bitch,
Speaker 1: and we was gonna eat that. Okay, we were putting
Speaker 1: scotch bonnet, hot sauce, fucking square cut. I love a
Speaker 1: square cut pizza on square cut Supreme pizza slices, so
Speaker 1: as you. But as a kid, I didn't like Jee's
Speaker 1: pizza because I was like, where's the rest of the stuff.
Speaker 1: I've seen the commercial give me the ship. Also, in
Speaker 1: elementary school, they would give us cheese pizza or the
Speaker 1: pizza with a little square kind of bacon it kind
Speaker 1: of sucking pepperoni on it. So when you say to me,
Speaker 1: cheese pizza's kid food. You remember off the Molementary school,
Speaker 1: they give you that awful cheese pizza and then the corn.
Speaker 1: Because we've all run on for years. It's guy with
Speaker 1: the juice, right, so hello boy, it's great. You know
Speaker 1: he's not the ambassador for like the South South Dakota
Speaker 1: Corn festivalism ship. That's hilarious. Look at God, look at God. Um.
Speaker 1: But yeah, it's kids, so like that's something. What's SPAGHETI?
Speaker 1: I'm like, this is kid this kid food. I think
Speaker 1: it's maybe like the other reason I don't eat it
Speaker 1: because I have a sophisticated palette. No, no, not whatsoever.
Speaker 1: No you naa palette. Come on, come on, let's let's
Speaker 1: let's bring it down right now. Tell me something that's
Speaker 1: in lasagna that's just never in a bowl of spaghetti
Speaker 1: because you have a CODI you don't think that they
Speaker 1: can put a little ricotta at the time. When when
Speaker 1: you had spaghetti growing up, what did it come with?
Speaker 1: Marinader sauce meat a meat sauce which was either sauce
Speaker 1: out of a jar or a can. And then oh
Speaker 1: y'all was at the house making sauce from scratch out
Speaker 1: of here. So you don't think you don't think we
Speaker 1: could make sauce from scratch. I'm not saying you weren't.
Speaker 1: I'm not saying you can't. I'm saying you didn't. You're
Speaker 1: telling me, you tell me, I'm telling you life. I
Speaker 1: lived that. I never when you was at your mama's hatch.
Speaker 1: When you was at your mama's house, y'all was cracking
Speaker 1: over rag ragle prago like everybody. He was opening that
Speaker 1: tall cat or popping that jar. It added it to
Speaker 1: that ground beef you cooked up. Depends what it depends
Speaker 1: on the day. If this is your day that I
Speaker 1: get home or I need something quick, then yes, it's
Speaker 1: a jar of raku, it's a jar of whatever. That
Speaker 1: other one you mentioned one good. If it's the weekend
Speaker 1: and we got all day, let's put in work. Okay.
Speaker 1: So you what you're getting the can of the crushed tomatoes.
Speaker 1: Alys crush your own tomatoes. Fine, you bought some tomatoes,
Speaker 1: crushed them, they put some salt as a regano, some basil,
Speaker 1: and you made it hot. Congratulations. So not okay, But
Speaker 1: this is the thing that you can't move the goalpost
Speaker 1: like this because first you were like you would never
Speaker 1: you did never And then when I'm like, hey, what
Speaker 1: if we did, You're like, well whoop de do, Like yeah,
Speaker 1: it's still That's what I'm saying. It's kid food. It's
Speaker 1: simple ship, it's not. It's not kid food by that
Speaker 1: logical Lasagnia's kid food, absolutely not. There's so much work
Speaker 1: that goes until there's layering. There's measurements. You may measurement,
Speaker 1: what do you measure it? What do you met really
Speaker 1: about to beat between the layers? What are you talking about?
Speaker 1: Because you have to make it even. You can't have
Speaker 1: one layer thicker than the other. Also, you don't want
Speaker 1: to sunk around and run out of meat if you
Speaker 1: layer this ship up wrong. If you've got because the
Speaker 1: thing is, you've got ricotta, then you've got a shredded cheese. Okay,
Speaker 1: Then you got your sauce, and then you about your meat.
Speaker 1: If your calculations ain't correct, she's gonna be too droy,
Speaker 1: it's gonna be too wet. You're gonna have too much
Speaker 1: meat or too much cheese. Gonna let we're out here
Speaker 1: for consistency, Okay, we are building, we are growing together,
Speaker 1: coming together as a community. Okay. To make the argument
Speaker 1: on me all right. The simple fact that you're half
Speaker 1: a measurement away from making bad lasaya at all times
Speaker 1: is why spaghetti superior almost all, Lisa is just on
Speaker 1: a teetering. It's walking out a tight rope in that oven,
Speaker 1: of course, because just like anything that is made wet
Speaker 1: that's too dry. Think about the time that you've had
Speaker 1: dressing and somebody did not leave their dressing in the
Speaker 1: oven long enough, or the bigger sin leaving your dressing
Speaker 1: in the oven too long. So just for those that
Speaker 1: don't know that, we're a bit confused in that moment,
Speaker 1: by dressing, we do mean Thanksgiving dish, you know, stuffing
Speaker 1: some call it, but dressing. Yes, at stuffing and dresses
Speaker 1: not the same. I know it's not the same, but
Speaker 1: like it puts the picture in the mind for the
Speaker 1: people who yes, and that's the that's the that's the
Speaker 1: Caucasian equivalent. Again, it's just something thank you because again,
Speaker 1: like the Daniel Fast and not explaining looking up the
Speaker 1: life I lived, this is the guy I chose. So
Speaker 1: that's what I'm saying. It's a difficulty level to lisign
Speaker 1: it fun if throughout the podcast, I just kept stopping
Speaker 1: to be like just so you know, so even that's
Speaker 1: not the life I live, that's not the guy like, oh,
Speaker 1: just so you know when she says the life she lives,
Speaker 1: just have a full commentary, a full commentary. I can
Speaker 1: tell you something that my mom used to make that
Speaker 1: I actually was craving the other day, and I didn't
Speaker 1: make it because it got late and I was tired, um,
Speaker 1: because I've been working all fucking day. I think she
Speaker 1: made this one day because she thought we had spaghetti
Speaker 1: sauce and we didn't, or it was something that my
Speaker 1: grandma used to make for her when she was a kid.
Speaker 1: So you cook up a pot of spaghetti, right, and
Speaker 1: then you cook up some ground beef, and then you
Speaker 1: just take some butter, a bunch of pepper, maybe a
Speaker 1: little bit of milk, make a little sauce out of that.
Speaker 1: It's probably a whole stick of butter, because it was
Speaker 1: like a whole, like a big old box, a lot
Speaker 1: onion and a pound of ground beef and you put
Speaker 1: the spaghetti in that and that butter, sauce, little garlic powder,
Speaker 1: little regan. We got, you know, we got a season
Speaker 1: the house down boots see in that up Now what
Speaker 1: I mean by house down boots. It's a term. Look
Speaker 1: it up and then just ground beef butter and forget
Speaker 1: that ship. Whenever my mama made that, I was so happy.
Speaker 1: It's one of my favorite things. But it's, like I said,
Speaker 1: it's very simplistic, you know what I mean. It's not
Speaker 1: you know, my mother wasn't breaking out the fucking Julia
Speaker 1: Child's cookbook to make pasta. Ground beef with butter wasn't happening.
Speaker 1: But was I very happy to get it. Yes, almost
Speaker 1: made it one day. Hell I might make it to
Speaker 1: night Ship. I probably won't. But what I'm talking about
Speaker 1: because there was the other night I really did want it,
Speaker 1: and I just was like, fucking I just ordered something
Speaker 1: because it was by the time I looked up, I
Speaker 1: was like, it's eleven o'clock. I'm not cooking posta and
Speaker 1: ground beef at eleven o'clock at night. The look. I
Speaker 1: think that anything that goes into a lasagna can go
Speaker 1: into a delicious bowl of spaghetti. Have you anything that
Speaker 1: goes shop? Have you ever played over at the meat
Speaker 1: ball shop where you see what they could do with
Speaker 1: a bowl of spaghetti. They can give you any meatball
Speaker 1: the type that you want. They can give you different
Speaker 1: types of pasta, they can give you different combinations. I
Speaker 1: hear you. But that's the thing with pasta. Listen, pasta
Speaker 1: has always given me a kind of poor person vibe.
Speaker 1: It's the versatility of pasta is great, but the versatility
Speaker 1: has always given me what what did what did Logan say? Privaderty? Oh? Yeah,
Speaker 1: the privader So here's I guess it's always It's always
Speaker 1: given me. Listen, We're gonna we're gonna make it. Okay,
Speaker 1: all right, So do you know what I mean? Because
Speaker 1: like you, and the day that I realized its like
Speaker 1: I think I saw as watching Matao Lane cook but
Speaker 1: he was gonna murder me. But he was like, yeah,
Speaker 1: you're making this. He was. I think it was like
Speaker 1: the Kachu a Peppe or some ship. And so it's like, yeah,
Speaker 1: you always reserve a couple of the pasta water to
Speaker 1: do this. And I was like mm hmm, reduce, reuse poverty. Okay. Look,
Speaker 1: it just struck me as a very poor person move
Speaker 1: like I get it. Or it's like you need to
Speaker 1: start from the water to thicken the sauce. I also
Speaker 1: understand how cornt I understand how starch works because you're
Speaker 1: making a grave, you either use corn starch or flour
Speaker 1: to thicken it. I get it right, because when you
Speaker 1: think about it, marin aro sauce is kind of just gravy.
Speaker 1: Before you continue to say untenable things, is it the
Speaker 1: same family the idea of red gravy, I cannot stay
Speaker 1: it for right now. You've never heard red gravy? No,
Speaker 1: I have not think I've maybe only had a one time.
Speaker 1: I honestly my favorite gravyes, biscuit gravy. So if you
Speaker 1: really want to know what's happened like white gravy, Oh,
Speaker 1: get in my mouth? I yeah, it's not for me.
Speaker 1: You don't like biscuit gravy? All right? How do I
Speaker 1: end this? So we're gonna kick this to you, the listener,
Speaker 1: you know, we we're gonna send this over to you.
Speaker 1: What do you think? Do you appreciate the versatility of
Speaker 1: spaghetti or do you like the high steaks? Well no, no, no, no,
Speaker 1: before we no no, no no no what spaghetti? So
Speaker 1: you're only talking about this the specific noodle of spaghetti.
Speaker 1: You're not including are you doing are you doing another
Speaker 1: tomato soup thing? You're including fettuccini and Linguini. I have
Speaker 1: not mentioned those this entire episode. Okay, I'm just making
Speaker 1: sure now. When you talk about the versatility of spaghett
Speaker 1: it's either a marinara sauce, a pesto, or a white sauce. Right, No,
Speaker 1: there's lamon and there's a lamane counts as white. What
Speaker 1: color is I mean, it's clear, I guess, sorry, or
Speaker 1: some about like oil, they're just like, you know, olive
Speaker 1: oil on it, right, yeah, yeah, okay, So if you're
Speaker 1: making lasagna, you can do a marinaria, you can do
Speaker 1: a white sauce, you can be a pesto. Mm hmm. See.
Speaker 1: The thing is you can't talk about the versatility of
Speaker 1: spaghetti and then say that everything that you find on
Speaker 1: lasagna you can also find on spaghetti. No, that's exactly
Speaker 1: what you can do. I'm saying. But no, one's like
Speaker 1: when you're making a regular dish of spaghetti not using ricotta,
Speaker 1: you know you're not learing things that you can but
Speaker 1: like regular spaghetti is like all right, I cooked some
Speaker 1: type of meat maybe, or it's just pasta and sauce. Yeah,
Speaker 1: even chicken pasta is a different thing to what you'll
Speaker 1: find in lasagna. You can put chickens. Just a white lasagna,
Speaker 1: you put chicken in it, you do a vegil lasagna,
Speaker 1: and then because my mom is like, we get the vegimin,
Speaker 1: then you had chicken, you know, because the vegimin was
Speaker 1: like a white woman, like spinach and like carrots and
Speaker 1: stuff like that. So I'm what I'm saying is it's
Speaker 1: like lasagna is also versatile because you can make it,
Speaker 1: you know, vegetarian, you can make it vegan, you can
Speaker 1: put all the meats in it, you can put any
Speaker 1: types of meat in it. They're both versatile because at
Speaker 1: the end of the day, they're both pasta, right, Yeah,
Speaker 1: which is why I'm not saying all pasta versus lasagna.
Speaker 1: I'm I'm saying that spaghetti versus lasagna. But what I'm
Speaker 1: saying is that the same sauce as you would put
Speaker 1: on spaghetti, they're interchangeable. Only thing we're talking about is
Speaker 1: the difference of the presentation of a noodle, because if
Speaker 1: you wanted to, if you were truly nuts is you
Speaker 1: could lay out, you could layer getty up. I really
Speaker 1: don't want you to finish the sentence that that did
Speaker 1: not need to be said. No one needs that in
Speaker 1: their eye mind. No one needs to see that, all right,
Speaker 1: No one needs that violence in their life, on their
Speaker 1: plates or in their ovens, all right. In fact, spaghetti
Speaker 1: is weird if anybody does that, If anybody, if anybody's
Speaker 1: out here thinking, wow, that was a great idea that
Speaker 1: DULs had just had, I rebuke you, and I hope
Speaker 1: that the demon is cast out of you that would
Speaker 1: even have you think you need to choose between spaghetti
Speaker 1: or lasaya. Don't try to mix this up and make
Speaker 1: some weird, twisted abomination. There's there's something to be said
Speaker 1: for how because this is one thing that I will
Speaker 1: concede to you. Okay, this is a thing where I'll
Speaker 1: be honest so that people don't act like I'm being
Speaker 1: crazy out here and unreasonable. Okay, When lasagna is done right,
Speaker 1: it's incredible and cravely like the grids on you that
Speaker 1: I had to stand last night, I might go have
Speaker 1: it to night. But to get there, there is there
Speaker 1: is some there's some danger, there is some way that
Speaker 1: it could get messed up along the way that's not fixable,
Speaker 1: you know. And now you have a whole dish, a
Speaker 1: whole casserole type dish, of something that you don't want
Speaker 1: to eat that just depresses you when you look at
Speaker 1: in the fridge, and I just think that it's more
Speaker 1: worth it. Two, maybe potentially go on this safer route
Speaker 1: with a spaghetti and some meat and some some sauce.
Speaker 1: That's harder to mess up because I think that the
Speaker 1: consistency you were talking about consistency before, the consistency with
Speaker 1: spaghetti is rarely matched. Because but that's because it's that's
Speaker 1: like saying, oh, I couldn't sunk up these apple slices.
Speaker 1: I I suppose if you, if you want to make
Speaker 1: it that bland and then hey, I won't stop you.
Speaker 1: But I'm saying if someone made an apple pie and
Speaker 1: it was trash and now you have a big ass
Speaker 1: apple pie, this trash, that's gonna be way more depressing
Speaker 1: than if someone gave you apple slices that you can't
Speaker 1: mess up because God did it, Nature brought it, and
Speaker 1: now they're cut up for you to eat and enjoy.
Speaker 1: Saying you like spaghetti because it's harder to mess up.
Speaker 1: I've had way more messed up lasagna in my life
Speaker 1: than I've had messed up spaghetti. See, I can't stand
Speaker 1: so really So in all the all the years that
Speaker 1: you've been having lasagna and spaghetti, I know you don't
Speaker 1: like pasta like that, but you're saying that your spaghetti
Speaker 1: has been more often messed up than the lasagna. I'll
Speaker 1: say I haven't had there's been. I think for me,
Speaker 1: the times where I felt like lasagna was messed up
Speaker 1: was either there was too much cheese, because sometimes, like mozzarella,
Speaker 1: it gets to the point where it's like, oh this
Speaker 1: is just gross. Right, Um, it's either been too much
Speaker 1: cheese or it's just been dry. And then spaghetti, it's
Speaker 1: the noodles are wrong, the sauce isn't flavorful, there's just
Speaker 1: not enough. I hate dry food, right, So, but I
Speaker 1: feel like, but I don't order spaghetti out because it's
Speaker 1: so easy. It's like it's like buying a bologne. He's
Speaker 1: sandwich in my brain. And no, And look, I'm not
Speaker 1: gonna fight you on that, because I get spaghetti sometimes
Speaker 1: when i'm out, but that's if it's like Apostle Amouna,
Speaker 1: or if it's something that I know I'm not gonna
Speaker 1: do myself. So you're gonna have a dish that has
Speaker 1: a spaghetti as the noodle eatly the regular spaghetti and meatballs. Also,
Speaker 1: what I want to say earlier was I think the
Speaker 1: meatball shot. I think sometimes there meatballs are too big.
Speaker 1: So you just hate good You just you just hate
Speaker 1: the fact that they gave you these extra big balls
Speaker 1: of delicious meat. And now you're gonna sit back here
Speaker 1: and tell me there should be an option. Also, when
Speaker 1: they would come to the show, anytime they brought the
Speaker 1: pork ones, they were always underdone. Every time, really, every
Speaker 1: every time. I know that this is going to be
Speaker 1: contentious because people hold Possa such a high regard, you
Speaker 1: can be mad at me. I promise you. I don't
Speaker 1: give any kind of a fuck. You ain't got to
Speaker 1: message me, you ain't got to post on nothing. I
Speaker 1: promise you. I don't give a good goddamn about how
Speaker 1: you feel about this fucking spaghettio la because I don't
Speaker 1: really give a ship to start with, So don't spend
Speaker 1: your time trying to message me. It's don't say it
Speaker 1: was wrong, okay, but I promise you I don't care.
Speaker 1: Now with the Vanilla, I wanted to know how you
Speaker 1: felt about Vanilla because I feel like the thing that
Speaker 1: I could never really fully get is exotic. Hey, people
Speaker 1: have to hunt vanilla down. It's not the same. I
Speaker 1: care more about that conversation then I do about posta.
Speaker 1: So what I want you to do is when you
Speaker 1: feel the need in your heart to go, don't say
Speaker 1: you was wrong. Batter that and lasians is the spaghetti?
Speaker 1: Is that? Just remember that spaghetti. It's just lasagna cut
Speaker 1: up in strips. Wait wait, wait, wait wait wait wait
Speaker 1: what did you know you can't take my thing for
Speaker 1: before you weren't? That's what that's That's what the point
Speaker 1: that I made it later, all this pasta ship is
Speaker 1: the same. We have to acknowledge that all of its pasta.
Speaker 1: It's all the fucking same. We have to not yes,
Speaker 1: is the is the you're not bid? Guesses lied because
Speaker 1: I said because remember I said earlier that I thought
Speaker 1: that all postables poor people food anyway, and it it
Speaker 1: was like poor people food sausages. I didn't disagree with
Speaker 1: you because when you were talking about the different thicknesses
Speaker 1: and consistencies and stuff like that, I didn't disagree with that.
Speaker 1: What I'm saying is I like lasagna more because of
Speaker 1: how the ingredients are presented, and because it's harder to
Speaker 1: make and more time went into it. I appreciate it,
Speaker 1: I see, But spaghetti any any goober can fucking make
Speaker 1: spaghetti if you can make water hot and open a jar.
Speaker 1: Fucking todd dog. Okay, that's overarching messages. I don't really
Speaker 1: like pasta. I think I gotta sip of some hatade there.
Speaker 1: But yeah, if I hate aade, Italians are fine. I've
Speaker 1: had many of them. Kiss my neck. That's not what
Speaker 1: I'm saying. No, I'm not talking about Italians. I'm talking
Speaker 1: about I don't know why you hate the access to
Speaker 1: the delicious spaghetti, all right. I don't like pasta in general.
Speaker 1: I'm not. It's like it's not a huge just like
Speaker 1: it's like I'm not a fun if I pick a
Speaker 1: restaurant I ordered, I ordered some pasta two weeks ago
Speaker 1: before that, I don't remember the last time I had it.
Speaker 1: I see. So I'm not an a postible person really
Speaker 1: the bread. Like I said earlier, I'm not a postive person.
Speaker 1: I'm not a bread person. I'm not a beer person.
Speaker 1: Because pasta, bread and beer are the father of the
Speaker 1: Son and the holy Ghost of Week. They are the
Speaker 1: solid liquid gas. Well, thank you for listening and do
Speaker 1: you have anything coming up, anything you wanna throw to
Speaker 1: the people. I'm going to be at the Hideout in
Speaker 1: Chicago and let me tell you something. This friend's double
Speaker 1: feature okay, because it's going to be met headlining. Okay,
Speaker 1: like it didn't show it whatever doors. Then then at
Speaker 1: after my show is Chale with Sharp show the show
Speaker 1: that I am producing, her one woman show called Don't
Speaker 1: Reach in the Bag about her life's arc during the
Speaker 1: six years that she worked at an adult video store
Speaker 1: in Atlanta, Georgia. I'm I'm talking about late nineties, early
Speaker 1: two thousands. I'm talking talking about watching porn change from
Speaker 1: the VHS to the d v D. Okay, the characters
Speaker 1: that would come in. Haven't explained that ship to her parents.
Speaker 1: All of that the hideout she got out September thirty.
Speaker 1: Come through, spend your coins and there's a nice looking
Speaker 1: man in Chicago. So if you just come, say how
Speaker 1: did the kid? You know? I don't bring your baby mom?
Speaker 1: I missed you. Yeah. Please check out duals and check
Speaker 1: out what both both shows are going to be phenomenal
Speaker 1: And if you're looking to catch up with me, I
Speaker 1: believe this will be when episode comes out, But I
Speaker 1: am gonna be in Phoenix UM September fifteenth and sixteen
Speaker 1: at CB Live, so get those tickets as well, and
Speaker 1: it'll it'll be it'll be hot, but it'll be fun.
Speaker 1: We're gonna have a great time though. Three shows. Thursday
Speaker 1: is gonna at seven thirty and Fridays at seven and
Speaker 1: nine thirty, and that is in Phoenix, Arizona. Bring Josh
Speaker 1: a couple of cold water. It's a lotion to Phoenix.
Speaker 1: Thank y'all. Y'all have a great rest of the day
Speaker 1: into the weekend. Pasta this has been a Comedy Central
Speaker 1: podcast stop