1
00:00:04,040 --> 00:00:13,000
Speaker 1: The ship smack good ship smack of slip smack, slip

2
00:00:13,119 --> 00:00:23,040
Speaker 1: smack the ship smacked good Sip sip slips packing Yae

3
00:00:23,160 --> 00:00:24,680
Speaker 1: zip sat smacking.

4
00:00:29,480 --> 00:00:29,800
Speaker 2: Smack.

5
00:00:34,000 --> 00:00:41,320
Speaker 1: If y'all let saint smacking and tacking, y'all get say smacking.

6
00:00:44,320 --> 00:00:47,520
Speaker 3: Hi, everybody, Welcome to a brand new episode of Lip

7
00:00:47,640 --> 00:00:50,920
Speaker 3: Smacking Good Well. The motto of this show is if

8
00:00:51,000 --> 00:00:55,560
Speaker 3: your lips ain't smacking, it ain't good. And I'm glad

9
00:00:55,640 --> 00:00:58,600
Speaker 3: everybody's here with us. I know we took a little break,

10
00:00:58,680 --> 00:01:00,480
Speaker 3: y'all know what we we You don't know what we

11
00:01:00,600 --> 00:01:04,760
Speaker 3: had to spend Thanksgiving, you know, quarantine and Christmas quarantine

12
00:01:04,840 --> 00:01:07,800
Speaker 3: and first of the year quarantine. So we felt like

13
00:01:07,880 --> 00:01:09,919
Speaker 3: we might as well go out and do some things.

14
00:01:10,040 --> 00:01:12,319
Speaker 3: So we got some food trucks, we're gonna check out

15
00:01:12,360 --> 00:01:14,640
Speaker 3: and things like that. But for those of you that

16
00:01:14,760 --> 00:01:17,920
Speaker 3: I listened to the show for the first time, this

17
00:01:18,040 --> 00:01:20,960
Speaker 3: is lists back and good and we're gonna cover spicy

18
00:01:21,040 --> 00:01:25,040
Speaker 3: news followed by cook that Nigger, followed by feed smack,

19
00:01:25,480 --> 00:01:28,600
Speaker 3: and this is the feedback that you guys had about

20
00:01:28,640 --> 00:01:30,600
Speaker 3: the last episode.

21
00:01:30,480 --> 00:01:32,680
Speaker 2: And meals of the Week and meals of the week.

22
00:01:33,240 --> 00:01:35,160
Speaker 3: And for those of you that heard that for us

23
00:01:35,480 --> 00:01:37,120
Speaker 3: as always one hundred percent Morod.

24
00:01:37,520 --> 00:01:39,720
Speaker 2: Yeah, I'm here and I'm ready to talk about this

25
00:01:39,880 --> 00:01:42,040
Speaker 2: food with you. There was a lot of good stuff

26
00:01:42,080 --> 00:01:46,560
Speaker 2: cooking and h we had some good food truck experiences

27
00:01:46,720 --> 00:01:50,640
Speaker 2: we did, of course, Uh my meal, I can't wait

28
00:01:50,680 --> 00:01:53,560
Speaker 2: for cook that, Nigga. I had some good even though

29
00:01:53,600 --> 00:01:56,720
Speaker 2: I think you put the hard R on it, I can't.

30
00:01:57,000 --> 00:02:00,960
Speaker 2: I can't wait to talk about cooking because I cooked

31
00:02:01,000 --> 00:02:03,720
Speaker 2: a real nice meal that I had that I really

32
00:02:03,840 --> 00:02:06,920
Speaker 2: enjoyed this week. So, yeah, there's a lot of stuff

33
00:02:06,920 --> 00:02:10,919
Speaker 2: to get into. What do we get into? First? Spicy news?

34
00:02:11,160 --> 00:02:13,320
Speaker 3: Yes, the first thing we're gonna talk about is spicy news.

35
00:02:13,639 --> 00:02:20,400
Speaker 2: All right, let's do some spicy news. All right, spicy news.

36
00:02:20,680 --> 00:02:27,880
Speaker 2: Let's see what we got, y'all. Champagne cells fell by

37
00:02:28,000 --> 00:02:34,120
Speaker 2: eighteen twenty because of the COVID nineteen pandemic.

38
00:02:34,240 --> 00:02:37,639
Speaker 3: Right because I've never been to them. And this is

39
00:02:37,720 --> 00:02:40,080
Speaker 3: something that I eventually wanted to do with your mama,

40
00:02:40,160 --> 00:02:43,000
Speaker 3: because even around here North Carolina, we do have wine vineyards,

41
00:02:43,639 --> 00:02:45,799
Speaker 3: and a lot of people actually go up to the

42
00:02:45,919 --> 00:02:49,239
Speaker 3: wine vineyards and actually just take a whole day and

43
00:02:49,639 --> 00:02:52,680
Speaker 3: depend on how your how its designed. You can make

44
00:02:52,720 --> 00:02:54,679
Speaker 3: a day trip. Some of them you can actually, you know,

45
00:02:55,720 --> 00:02:57,919
Speaker 3: spend the night in the town someplace. You can spend

46
00:02:57,919 --> 00:02:59,480
Speaker 3: the night on the vineyards and sit like that.

47
00:02:59,600 --> 00:03:04,200
Speaker 2: And people, So it's champagne the same as wine, because

48
00:03:04,200 --> 00:03:06,919
Speaker 2: I know wine, you know, I know what wine is.

49
00:03:07,240 --> 00:03:10,000
Speaker 2: But it's champagne the same thing. Or is it like

50
00:03:10,080 --> 00:03:13,200
Speaker 2: do they still have those vineyards? I thought champagne to me,

51
00:03:13,480 --> 00:03:15,880
Speaker 2: champagne or something that's associated with you know, you go

52
00:03:16,000 --> 00:03:19,519
Speaker 2: to the club, people get a bottle of champagne, you

53
00:03:19,680 --> 00:03:24,320
Speaker 2: celebrate something, You pull out some champagne. You people use

54
00:03:24,320 --> 00:03:29,079
Speaker 2: it at weddings, New Year's Eve, you pop champagne. And

55
00:03:29,240 --> 00:03:31,840
Speaker 2: to me, it just feels like last year with the pandemic,

56
00:03:32,080 --> 00:03:35,520
Speaker 2: there was not a lot of celebrations like you could.

57
00:03:36,000 --> 00:03:39,000
Speaker 2: Everyone had a birthday, but if you was having birthday parties,

58
00:03:39,080 --> 00:03:41,000
Speaker 2: you was out here living a little bit more reckless.

59
00:03:41,480 --> 00:03:44,640
Speaker 2: If you was popping bottles at the club. Why is

60
00:03:44,680 --> 00:03:46,680
Speaker 2: the club open? Why is it enough people with you

61
00:03:46,800 --> 00:03:48,880
Speaker 2: to be popping bottles like you know?

62
00:03:49,080 --> 00:03:53,840
Speaker 3: Okay? And then also the thing is all champagne is

63
00:03:53,920 --> 00:03:58,440
Speaker 3: is sparkling wine. But it is not sparkling wine. But

64
00:03:58,800 --> 00:04:00,440
Speaker 3: not all sparkling wine is sheampagne?

65
00:04:00,800 --> 00:04:01,120
Speaker 2: Okay?

66
00:04:01,800 --> 00:04:03,640
Speaker 3: And so you more and more you talk about that.

67
00:04:03,920 --> 00:04:07,480
Speaker 3: You know what they use a lot of people in

68
00:04:07,600 --> 00:04:11,920
Speaker 3: brunching and mosta's is champagne and oil like all.

69
00:04:11,880 --> 00:04:15,320
Speaker 2: The stuff that's associated with champagne. To me, I mean,

70
00:04:15,600 --> 00:04:18,040
Speaker 2: I guess you could do it, but if your ass

71
00:04:18,200 --> 00:04:20,800
Speaker 2: is doing it, you shouldn't.

72
00:04:20,360 --> 00:04:23,360
Speaker 3: Have been right. So the more and more because I'm

73
00:04:23,360 --> 00:04:25,080
Speaker 3: thinking about more what you say. But I but I

74
00:04:25,240 --> 00:04:27,360
Speaker 3: know some people go to these venues. I'm pretty sure

75
00:04:27,360 --> 00:04:30,680
Speaker 3: they have champagne there too, like at the venues, but

76
00:04:31,320 --> 00:04:33,599
Speaker 3: like you say, it's more of a keep it celebration.

77
00:04:34,120 --> 00:04:36,560
Speaker 2: Yeah, because like I've never been on a vineyard tour,

78
00:04:36,640 --> 00:04:40,000
Speaker 2: but everything I've heard about it is wine tasting. Maybe

79
00:04:40,080 --> 00:04:42,640
Speaker 2: you taste a champagne, but it's not It's not like

80
00:04:42,720 --> 00:04:45,040
Speaker 2: we go there for a champagne. Maybe they do have

81
00:04:45,120 --> 00:04:50,080
Speaker 2: a champagne tasting vineyard, but mostly it's just wine. Champagne

82
00:04:50,200 --> 00:04:54,440
Speaker 2: to me is different than just wine, Like it's popping bubbly,

83
00:04:54,600 --> 00:04:58,040
Speaker 2: you know, it's weird and it's like all that ship.

84
00:04:57,880 --> 00:05:00,280
Speaker 3: And they spend it at the clubs, they at the

85
00:05:00,560 --> 00:05:01,440
Speaker 3: strip club.

86
00:05:01,279 --> 00:05:03,919
Speaker 2: And people don't really drink it by themselves. Too often.

87
00:05:03,960 --> 00:05:06,200
Speaker 2: I'm not I'm not saying you can't, but it's.

88
00:05:06,080 --> 00:05:08,040
Speaker 3: Normally not an event. Like you said, I didn't think

89
00:05:08,040 --> 00:05:10,760
Speaker 3: about that wedding. So you think, are your wedding? Or

90
00:05:10,800 --> 00:05:13,080
Speaker 3: to stop? Are your family re union? Or to stop?

91
00:05:13,200 --> 00:05:17,400
Speaker 3: All your bachelor parties stop? Are your party stop? You know?

92
00:05:17,880 --> 00:05:20,560
Speaker 3: But I mean they were still but you know, it

93
00:05:20,640 --> 00:05:22,840
Speaker 3: fell about eighteen percent because guess what, some people were

94
00:05:22,880 --> 00:05:25,600
Speaker 3: still doing it, but but but not enough to compensate

95
00:05:26,080 --> 00:05:27,760
Speaker 3: what they normally would have been doing. You have to

96
00:05:27,800 --> 00:05:29,680
Speaker 3: think and under that. You think a lot of times

97
00:05:30,160 --> 00:05:33,080
Speaker 3: companies still events and the and the and they're actually

98
00:05:33,320 --> 00:05:35,920
Speaker 3: popped champagne and things like that. So you you go

99
00:05:36,080 --> 00:05:38,560
Speaker 3: from that till all of a sudden, that's getting chopped

100
00:05:38,600 --> 00:05:42,000
Speaker 3: when people have to stay at home and quarantine. So

101
00:05:42,600 --> 00:05:45,200
Speaker 3: like you say, I mean, I haven't had a mimosa

102
00:05:45,320 --> 00:05:47,200
Speaker 3: and forever, but most of time I do the mamosas

103
00:05:47,240 --> 00:05:49,000
Speaker 3: when we go out. You know, of course I could

104
00:05:49,000 --> 00:05:50,720
Speaker 3: buy a bttle of champagne, buy some ones to do

105
00:05:50,760 --> 00:05:54,479
Speaker 3: the myself, but you know, it's nothing like that restaurant experience.

106
00:05:54,600 --> 00:05:57,600
Speaker 3: And like I say, brunch like that that A lot

107
00:05:57,640 --> 00:06:00,760
Speaker 3: of this is brunch sales you know, because you can

108
00:06:00,880 --> 00:06:04,159
Speaker 3: get like a cheaper champagne, you know, and dabb your

109
00:06:04,200 --> 00:06:06,320
Speaker 3: little orange juice in there and the bottom of this

110
00:06:06,480 --> 00:06:09,200
Speaker 3: mimosas you know, you know down here were down south,

111
00:06:09,240 --> 00:06:12,040
Speaker 3: you can get a you know, mamosa two on Sundays.

112
00:06:12,040 --> 00:06:14,040
Speaker 3: You know, Sunday was Mamosa Day. That's why you know,

113
00:06:14,240 --> 00:06:16,120
Speaker 3: I know that because everybody had their mosa is gonna

114
00:06:16,120 --> 00:06:19,520
Speaker 3: sell down here, and so I could see the cells

115
00:06:19,600 --> 00:06:21,880
Speaker 3: being tremendously impacted by that.

116
00:06:22,200 --> 00:06:26,120
Speaker 2: Yeah, even for the inauguration and stuff like that. Who

117
00:06:26,279 --> 00:06:31,159
Speaker 2: was you gonna celebrate with? You know, Subway we found

118
00:06:31,200 --> 00:06:34,600
Speaker 2: out last like the last news they really made big

119
00:06:34,720 --> 00:06:37,760
Speaker 2: time for Subway was that sandwich bread does not actually

120
00:06:37,800 --> 00:06:38,559
Speaker 2: count as bread.

121
00:06:39,400 --> 00:06:39,679
Speaker 3: Fright.

122
00:06:40,120 --> 00:06:42,360
Speaker 2: I think it was Sweeten that said, hey, you know

123
00:06:42,480 --> 00:06:43,240
Speaker 2: that bread.

124
00:06:43,680 --> 00:06:46,400
Speaker 3: Is too sweet, Like, you know, America just lets shit passed.

125
00:06:46,440 --> 00:06:48,120
Speaker 3: They was like, this ship is not bread.

126
00:06:48,800 --> 00:06:51,360
Speaker 2: Yeah, They're like, this is a bread like substance full

127
00:06:51,400 --> 00:06:51,800
Speaker 2: of sugar.

128
00:06:53,080 --> 00:06:54,599
Speaker 3: This is not bread. What's the yeast?

129
00:06:55,120 --> 00:07:01,920
Speaker 2: Now there is a new scandal whereas saying no tunas

130
00:07:02,320 --> 00:07:07,320
Speaker 2: is in subways, Tuna salad sandwiches what foul? Last week

131
00:07:07,360 --> 00:07:11,280
Speaker 2: in the US District Court of Northern District of California

132
00:07:11,400 --> 00:07:17,320
Speaker 2: behalf of two California residents, karend Hana and Nelima Amine.

133
00:07:17,760 --> 00:07:19,840
Speaker 2: The lawsuit contends that the two were tricked in the

134
00:07:19,880 --> 00:07:22,920
Speaker 2: buying food items that wholly lack the ingredients they reasonably

135
00:07:23,000 --> 00:07:26,280
Speaker 2: thought they were purchasing. Based on this labeling, consumers are

136
00:07:26,360 --> 00:07:30,720
Speaker 2: consistently misled into purchasing the products for the commonly known

137
00:07:31,080 --> 00:07:34,560
Speaker 2: or advertised benefits and characteristics of tuna, when in fact

138
00:07:34,960 --> 00:07:38,320
Speaker 2: no such benefits could be had given that the products

139
00:07:38,400 --> 00:07:40,239
Speaker 2: are in fact the void of tuna.

140
00:07:41,640 --> 00:07:44,280
Speaker 3: It's called tuna salad, so it should have tuna in it.

141
00:07:44,400 --> 00:07:47,240
Speaker 3: And I understand. I think I had seen some people

142
00:07:47,360 --> 00:07:51,760
Speaker 3: talking about this, and my thing is this America because

143
00:07:51,800 --> 00:07:53,680
Speaker 3: of the where I lost my foods and shit is

144
00:07:53,720 --> 00:07:56,160
Speaker 3: They was like, yeah, you can give people all types

145
00:07:56,200 --> 00:07:58,040
Speaker 3: of shit and it's all good. Other countries, like no,

146
00:07:58,240 --> 00:08:00,160
Speaker 3: your food needs to say it is what it is is.

147
00:08:00,800 --> 00:08:02,800
Speaker 3: But how can you sell this shit for years and

148
00:08:02,880 --> 00:08:04,520
Speaker 3: then not have no tuna in it? But it's called

149
00:08:04,560 --> 00:08:07,080
Speaker 3: tuon salad Like that doesn't make any sense. And the

150
00:08:07,160 --> 00:08:10,320
Speaker 3: thing is it's probably cheaper for whatever they're doing, because

151
00:08:10,360 --> 00:08:12,560
Speaker 3: if they had to get real tuna, they probably could

152
00:08:12,600 --> 00:08:13,920
Speaker 3: not afford to do the tune salad.

153
00:08:14,400 --> 00:08:17,560
Speaker 2: Yeah, and then what's interesting too about that is if

154
00:08:17,640 --> 00:08:19,800
Speaker 2: our subway, my defense would be like, y'all came in

155
00:08:19,880 --> 00:08:22,360
Speaker 2: here thinking it was sandwiches, but y'all know it's not bread.

156
00:08:22,960 --> 00:08:26,440
Speaker 2: So you know what I'm saying, how you gonna pull

157
00:08:26,520 --> 00:08:28,720
Speaker 2: this out? Like, of course it's not tuna. Why would

158
00:08:28,720 --> 00:08:31,760
Speaker 2: you think we will have that? Of course Subway did

159
00:08:31,840 --> 00:08:36,000
Speaker 2: not respond to requests for comment, not at all. I'm

160
00:08:36,000 --> 00:08:37,920
Speaker 2: gonna bout one thousand dollars worth of subway stop.

161
00:08:38,000 --> 00:08:40,839
Speaker 3: Can just wait for them make that go up, wait

162
00:08:40,880 --> 00:08:41,120
Speaker 3: for the.

163
00:08:41,160 --> 00:08:45,800
Speaker 2: Market to come around. But yeah, it's certified as a

164
00:08:45,840 --> 00:08:49,319
Speaker 2: class action lawsuit. The suit could potentially represent thousands of

165
00:08:49,320 --> 00:08:52,319
Speaker 2: subway customers who bought tuna sandwiches or wraps at the

166
00:08:52,400 --> 00:08:55,480
Speaker 2: January twenty first, twenty seventeen in California, where it has

167
00:08:55,559 --> 00:08:57,960
Speaker 2: two thousand, two hundred and sixty six locations.

168
00:08:58,760 --> 00:09:01,040
Speaker 3: Yeah, and that's just there, and you know a lot

169
00:09:01,120 --> 00:09:04,319
Speaker 3: of people I didn't. I've never purchased it from there,

170
00:09:05,720 --> 00:09:07,480
Speaker 3: And it's one of those things for a lot of people,

171
00:09:07,600 --> 00:09:09,640
Speaker 3: like that's the jam, like they like I ordered it,

172
00:09:09,760 --> 00:09:12,040
Speaker 3: and yeah, it should have had tune in it. Yeah,

173
00:09:12,160 --> 00:09:13,400
Speaker 3: I mean, because that's what you're telling me.

174
00:09:13,480 --> 00:09:16,520
Speaker 2: Now, I mean, it sounds so basic. It's like it's

175
00:09:16,559 --> 00:09:20,440
Speaker 2: all like I can almost appreciate the audacity because who

176
00:09:20,520 --> 00:09:25,600
Speaker 2: would ever think to themselves to test it for tuna.

177
00:09:26,559 --> 00:09:29,120
Speaker 2: I would just be like, yes, I mean say tuna.

178
00:09:29,920 --> 00:09:33,079
Speaker 2: It tastes similar to tuna. Like why would they be

179
00:09:33,200 --> 00:09:34,600
Speaker 2: lying about that. I don't know if it just had

180
00:09:34,640 --> 00:09:37,480
Speaker 2: a different type of fish, if it just was some

181
00:09:37,720 --> 00:09:39,760
Speaker 2: other shit they just made up.

182
00:09:39,720 --> 00:09:40,600
Speaker 3: In a laugh somewhere.

183
00:09:40,600 --> 00:09:44,160
Speaker 2: I have no idea why it didn't work out. Yep.

184
00:09:44,240 --> 00:09:46,079
Speaker 3: And it's also one of those things, like you say,

185
00:09:46,760 --> 00:09:49,640
Speaker 3: nobody ever thinks about it, nobody ever questions it. And

186
00:09:49,960 --> 00:09:53,000
Speaker 3: they've been getting away with this probably for decades, and

187
00:09:53,120 --> 00:09:55,559
Speaker 3: somebody was like, you know what, let me test this.

188
00:09:55,920 --> 00:09:57,640
Speaker 3: This shit ain't got no tune in it. Y'all need

189
00:09:57,679 --> 00:09:58,480
Speaker 3: to be held accountable.

190
00:09:58,720 --> 00:10:01,640
Speaker 2: Craft. You know, the macaron cheese people will give away

191
00:10:01,760 --> 00:10:04,959
Speaker 2: pink candy flavored macaroni and cheese for Valentine's Day, No

192
00:10:05,120 --> 00:10:09,760
Speaker 2: thank you. Same energy at sugar grits, same energy, like

193
00:10:09,880 --> 00:10:11,240
Speaker 2: how can you even be mad at just of your

194
00:10:11,280 --> 00:10:14,880
Speaker 2: sugar grits? Eater? You willlieve in this type of abomination

195
00:10:15,040 --> 00:10:18,760
Speaker 2: to God. Okay, and I'm disgusted by this as much

196
00:10:18,760 --> 00:10:20,880
Speaker 2: as I'm disgusted by people that put sugar and grits.

197
00:10:20,920 --> 00:10:21,440
Speaker 2: It's the same.

198
00:10:22,160 --> 00:10:22,560
Speaker 3: I get.

199
00:10:22,880 --> 00:10:26,439
Speaker 2: Let's take some savory and delicious at turning into a

200
00:10:26,520 --> 00:10:29,880
Speaker 2: fucking dessert that no one wants to eat. No, we don't,

201
00:10:30,200 --> 00:10:34,920
Speaker 2: So yeah, I'm not surprised that that people are doing it.

202
00:10:35,000 --> 00:10:37,719
Speaker 2: You can win a box in a contest by going

203
00:10:37,800 --> 00:10:40,719
Speaker 2: to candy Craft Mac and Cheese. The contests will en

204
00:10:40,800 --> 00:10:45,840
Speaker 2: on February eighth at twelve pm. A thousand winners will

205
00:10:45,880 --> 00:10:49,280
Speaker 2: be selected before Valentine's Day. Well, I can tell you

206
00:10:49,360 --> 00:10:51,840
Speaker 2: one person that won't be winning, because I won't be entering.

207
00:10:52,080 --> 00:10:52,400
Speaker 2: It's me.

208
00:10:52,920 --> 00:10:53,160
Speaker 3: Come on.

209
00:10:55,280 --> 00:10:58,760
Speaker 2: I Hop introduces six new to gold food options to

210
00:10:58,840 --> 00:11:03,240
Speaker 2: attract more customers. This makes sense because at least in

211
00:11:03,320 --> 00:11:06,000
Speaker 2: our state. I know, not every state, but in our state,

212
00:11:06,120 --> 00:11:09,040
Speaker 2: I Hop basically closed down during the pandemic and they

213
00:11:09,360 --> 00:11:13,320
Speaker 2: just reopened maybe a month ago. And I wonder if

214
00:11:13,320 --> 00:11:17,440
Speaker 2: it's because they finally said we got we gotta start

215
00:11:17,600 --> 00:11:20,199
Speaker 2: just basically making to go orders and treating it like

216
00:11:20,840 --> 00:11:23,800
Speaker 2: because I know in South Carolina they're open. Yes, matter

217
00:11:23,840 --> 00:11:27,679
Speaker 2: of fact, Hoody from Hoody and the Blowfish win in

218
00:11:27,800 --> 00:11:32,040
Speaker 2: the I Hop and bought everybody's meal. And at the

219
00:11:32,120 --> 00:11:36,719
Speaker 2: time they said the restaurant was full. Wow. Right, So

220
00:11:37,400 --> 00:11:40,120
Speaker 2: I didn't say oh because I thought, what the fuck

221
00:11:40,160 --> 00:11:43,079
Speaker 2: are y'all doing in a restaurant in a pandemic and

222
00:11:43,200 --> 00:11:43,760
Speaker 2: it's full?

223
00:11:44,320 --> 00:11:46,040
Speaker 3: They South Carolina got the same rules.

224
00:11:46,240 --> 00:11:49,360
Speaker 2: Yes, South Carolina's doing whatever they want to so but yeah,

225
00:11:49,440 --> 00:11:53,200
Speaker 2: So I Hop now has six new menu options. They

226
00:11:53,320 --> 00:12:00,720
Speaker 2: have burritos, uh the classic, a burrito or bowl feature

227
00:12:00,720 --> 00:12:06,880
Speaker 2: scrambled eggs, an option of bacon pieces or dice, sausage,

228
00:12:06,960 --> 00:12:09,839
Speaker 2: shredded jack and chatta cheese hash brown served with a

229
00:12:09,920 --> 00:12:11,839
Speaker 2: side of sausa. I'm not on the front. I love

230
00:12:11,920 --> 00:12:13,160
Speaker 2: a breakfast brito.

231
00:12:13,760 --> 00:12:15,200
Speaker 3: Like they really easy to eat.

232
00:12:15,480 --> 00:12:18,600
Speaker 2: Big fan of a breakfast brito. It's all the breakfast

233
00:12:18,960 --> 00:12:19,640
Speaker 2: in a burrito.

234
00:12:19,920 --> 00:12:22,199
Speaker 3: Come on, might have to do this?

235
00:12:22,400 --> 00:12:24,600
Speaker 2: I didn't know. Maybe I'll order one tomorrow.

236
00:12:24,880 --> 00:12:27,120
Speaker 3: And the thing is the biggest reason why they're doing

237
00:12:27,240 --> 00:12:30,200
Speaker 3: to go because you know, depends on the state. Everybody

238
00:12:30,240 --> 00:12:32,000
Speaker 3: ain't gonna be backed like South Carolina. A lot of

239
00:12:32,000 --> 00:12:34,079
Speaker 3: a lot of these house their sales are going down

240
00:12:34,120 --> 00:12:36,040
Speaker 3: to drain and people like I'm not getting my family

241
00:12:36,120 --> 00:12:37,800
Speaker 3: and going up to a hop, you know, because for

242
00:12:37,840 --> 00:12:39,920
Speaker 3: a lot of people, it's the family thing. You go

243
00:12:40,120 --> 00:12:42,959
Speaker 3: after church, you go after an event. You know, you

244
00:12:43,120 --> 00:12:45,640
Speaker 3: do it for breakfast and shit like that. And you

245
00:12:45,720 --> 00:12:47,240
Speaker 3: know they even have lunch, so a lot of people

246
00:12:47,320 --> 00:12:49,360
Speaker 3: go for lunch. You know, they to have dinner too,

247
00:12:49,400 --> 00:12:52,120
Speaker 3: but you know most people don't really do our hot

248
00:12:52,160 --> 00:12:54,840
Speaker 3: for dinner, you know, but because they serve breakfast all

249
00:12:54,840 --> 00:12:56,679
Speaker 3: the time, if you want breakfast dinner, you know, it's

250
00:12:56,679 --> 00:12:59,760
Speaker 3: always there. So this to go thing would actually entice people.

251
00:13:00,200 --> 00:13:03,000
Speaker 3: We will go online and be like, I want I hot,

252
00:13:03,080 --> 00:13:05,000
Speaker 3: but I don't want them have ass pancakes and shit

253
00:13:05,120 --> 00:13:07,120
Speaker 3: like that. This would be another option for them basically

254
00:13:07,160 --> 00:13:09,160
Speaker 3: to order through door Dash and all these other places,

255
00:13:11,160 --> 00:13:11,480
Speaker 3: and they.

256
00:13:11,480 --> 00:13:13,520
Speaker 2: Might get me. I think I'm gonna try this now

257
00:13:14,320 --> 00:13:20,920
Speaker 2: Country breakfast burrito, which is scrambled eggs, dice ham sausage,

258
00:13:21,000 --> 00:13:24,079
Speaker 2: fire roasted peppers and onions, shredded jack and chetta, cheese,

259
00:13:24,200 --> 00:13:27,839
Speaker 2: and hash browns served with a side of gravy. Listen,

260
00:13:28,040 --> 00:13:30,400
Speaker 2: think I won't dip a burrito and gravy.

261
00:13:30,640 --> 00:13:33,800
Speaker 3: Okay, I'll based that Country fried steak gravy.

262
00:13:33,920 --> 00:13:41,120
Speaker 2: Spicy, spicy poblano faita, shredded beef, scrambled eggs, piblano serrano peppers,

263
00:13:41,720 --> 00:13:45,439
Speaker 2: red peppers and onion, shredded jacket, cheddar cheese, fresh avocado,

264
00:13:45,559 --> 00:13:46,320
Speaker 2: and hash browns.

265
00:13:46,400 --> 00:13:48,520
Speaker 3: Come on, now, come on, and then they do their

266
00:13:48,559 --> 00:13:49,839
Speaker 3: shredded hash browns.

267
00:13:49,559 --> 00:13:54,000
Speaker 2: Which I love, Southwest Chicken, New Mexico Chicken, and then

268
00:13:54,160 --> 00:13:56,840
Speaker 2: spicy shredded beef round out the three. But of the six,

269
00:13:56,960 --> 00:14:00,640
Speaker 2: so yeah, man, sales were down four twenty point four

270
00:14:00,760 --> 00:14:06,959
Speaker 2: percent for I hop because of the pandemic, and so

271
00:14:07,120 --> 00:14:09,160
Speaker 2: in the second quarter down forty percent and then the

272
00:14:09,200 --> 00:14:11,280
Speaker 2: third quarter down twenty three and a half. So they

273
00:14:11,400 --> 00:14:14,319
Speaker 2: had to come up with something and this ain't like

274
00:14:14,400 --> 00:14:16,880
Speaker 2: that year before they just had burgers or whatever. They

275
00:14:17,000 --> 00:14:19,560
Speaker 2: tried to do this, you know, and I get it.

276
00:14:19,800 --> 00:14:23,560
Speaker 3: And also a lot of I hops are twenty four hours,

277
00:14:23,920 --> 00:14:26,680
Speaker 3: and so you have to think when the club, even

278
00:14:26,720 --> 00:14:29,080
Speaker 3: if the IE hops are opening the state, you're still

279
00:14:29,280 --> 00:14:32,800
Speaker 3: not making that one two three am money on Fridays

280
00:14:32,840 --> 00:14:35,800
Speaker 3: and Saturday nights for people going party in people going

281
00:14:35,880 --> 00:14:38,240
Speaker 3: club and you know, people just like I want to

282
00:14:38,280 --> 00:14:40,640
Speaker 3: eat out, but I'm not a church, yeah, or church

283
00:14:40,760 --> 00:14:42,160
Speaker 3: right that people are like, I don't want to get

284
00:14:42,200 --> 00:14:45,280
Speaker 3: shot going to the Waffer House or a hood house,

285
00:14:45,600 --> 00:14:47,640
Speaker 3: but I, you know, I will be one step above

286
00:14:47,720 --> 00:14:49,480
Speaker 3: that and go to the Waffer House while I'm I mean,

287
00:14:49,680 --> 00:14:52,160
Speaker 3: the alhop while I'm drunk. And they was like, because

288
00:14:52,160 --> 00:14:54,080
Speaker 3: I want to eat and not have to be worried

289
00:14:54,120 --> 00:14:58,760
Speaker 3: about being shot. So you know, it's a certain type

290
00:14:58,760 --> 00:15:01,600
Speaker 3: of partygoer, just like, hey, let's go here, Juki Craft,

291
00:15:01,640 --> 00:15:04,400
Speaker 3: Orange Juice, Eaes and Breakfast, you know, t Bone to Steak.

292
00:15:04,400 --> 00:15:06,440
Speaker 3: I'm pretty sure those sell like crazy, So I'm pretty

293
00:15:06,440 --> 00:15:08,640
Speaker 3: sure for them, they're like, we got to. We have

294
00:15:08,720 --> 00:15:11,320
Speaker 3: to make up for the months of nothing happening here

295
00:15:11,360 --> 00:15:13,760
Speaker 3: because you have to think, when the pandemic hit, it

296
00:15:13,880 --> 00:15:16,960
Speaker 3: basically wiped out all day summer cells, you know, and

297
00:15:17,440 --> 00:15:19,600
Speaker 3: all there and the bulk of there, like I said,

298
00:15:19,600 --> 00:15:23,520
Speaker 3: at church sales there you know, whatever else birthday parties

299
00:15:23,560 --> 00:15:24,640
Speaker 3: or whatever else they have in there.

300
00:15:25,560 --> 00:15:28,640
Speaker 2: Chick fil A will add new grilled spicy chicken sandwich

301
00:15:28,680 --> 00:15:33,280
Speaker 2: to menu's nationwide. Starting Joy twenty fifth, they added the

302
00:15:33,360 --> 00:15:36,560
Speaker 2: Grilled Spicy Chicken Deluxe Sandwich to his menu. I can't

303
00:15:36,640 --> 00:15:39,840
Speaker 2: I understand this because I've always wondered why the fuck

304
00:15:39,920 --> 00:15:42,560
Speaker 2: does not a grill spicy because you can get a

305
00:15:43,000 --> 00:15:48,000
Speaker 2: regular chicken fried, spicy, chicken fried or grilled, But I

306
00:15:48,120 --> 00:15:51,040
Speaker 2: was like, why not grilled spicy? I mean, I don't

307
00:15:51,040 --> 00:15:53,040
Speaker 2: know if you have to blacken it or just sprinkle

308
00:15:53,120 --> 00:15:55,600
Speaker 2: some hot sauce on them somethingbody. Yeah, I'm pretty I'm

309
00:15:55,640 --> 00:15:58,040
Speaker 2: surprised that this is just now becoming an option now.

310
00:15:58,160 --> 00:16:00,880
Speaker 2: I have not heard many reviews this, So my guess

311
00:16:01,000 --> 00:16:03,000
Speaker 2: is that just ain't that good or.

312
00:16:03,000 --> 00:16:05,840
Speaker 3: Either just right right right, because if it was good,

313
00:16:05,920 --> 00:16:06,480
Speaker 3: by now you're to.

314
00:16:06,520 --> 00:16:09,800
Speaker 2: Hurt vil on social media everybody talking about it.

315
00:16:09,960 --> 00:16:11,680
Speaker 3: And also it's one of those things. But a lot

316
00:16:11,680 --> 00:16:13,320
Speaker 3: of niggas don't do grilled, so you know.

317
00:16:13,360 --> 00:16:17,080
Speaker 2: It might it might be when you get grilled. Grilled

318
00:16:17,240 --> 00:16:20,560
Speaker 2: is not knock your socks off, because grilled is kind

319
00:16:20,560 --> 00:16:23,120
Speaker 2: of the same everywhere, right, Like you're just grilling the

320
00:16:23,240 --> 00:16:26,120
Speaker 2: chicken breast pretty, you know, sitting put it on the

321
00:16:26,640 --> 00:16:30,720
Speaker 2: put it on the stove, the top of the grill top,

322
00:16:30,760 --> 00:16:32,440
Speaker 2: and then just put that thing on top of it

323
00:16:32,520 --> 00:16:33,240
Speaker 2: and let it cook.

324
00:16:33,440 --> 00:16:33,640
Speaker 4: Yeah.

325
00:16:33,720 --> 00:16:36,760
Speaker 3: Not not unless it's like they doing something spectacular or

326
00:16:36,840 --> 00:16:38,960
Speaker 3: something like that, like making it out standing. Yet and

327
00:16:39,040 --> 00:16:44,080
Speaker 3: overall grilled chicken sandwiches, particularly at restaurants. At your house,

328
00:16:44,160 --> 00:16:46,280
Speaker 3: you might do ship to spice it up, but you know,

329
00:16:47,040 --> 00:16:48,800
Speaker 3: marinate and all that ship, but they're not gonna do that.

330
00:16:48,800 --> 00:16:50,280
Speaker 3: A lot of these places were like, we just grilled

331
00:16:50,320 --> 00:16:50,680
Speaker 3: some chicken.

332
00:16:50,720 --> 00:16:54,480
Speaker 2: Here you go. Yeah, of course they would never say

333
00:16:54,520 --> 00:16:59,880
Speaker 2: that because it's uh, it's Chick fil a. I'm sorry, Like,

334
00:17:00,080 --> 00:17:04,160
Speaker 2: he go, my pleasure, my pleasure. Let's see what else

335
00:17:04,280 --> 00:17:07,639
Speaker 2: is happening. Pizza Hut is offering a nothing but stuff

336
00:17:07,720 --> 00:17:09,160
Speaker 2: crust pizza.

337
00:17:10,680 --> 00:17:11,240
Speaker 3: Did we do that?

338
00:17:11,680 --> 00:17:16,040
Speaker 2: And no, nothing but stuff crust meaning the pizza part.

339
00:17:16,840 --> 00:17:19,600
Speaker 2: First of all, that was that wasn't Pizza Hut. We ordered.

340
00:17:19,680 --> 00:17:21,760
Speaker 2: That was Papa John's that had the stuff crust, because

341
00:17:22,280 --> 00:17:27,119
Speaker 2: I know you like Papa Joaz. But Pizza Hut is

342
00:17:27,760 --> 00:17:32,600
Speaker 2: offered just a ring of stuff crust. Because it was

343
00:17:32,640 --> 00:17:37,959
Speaker 2: twenty five years this they had had done it. Now

344
00:17:38,000 --> 00:17:40,560
Speaker 2: they were only offering it in Los Angeles for a

345
00:17:40,640 --> 00:17:44,240
Speaker 2: couple of days. But that's just funny, Like it was

346
00:17:44,440 --> 00:17:47,240
Speaker 2: just like you's a big ass circle of his cheese

347
00:17:47,320 --> 00:17:51,080
Speaker 2: crust with nothing in the middle, no pizza, nothing, just

348
00:17:51,560 --> 00:17:57,199
Speaker 2: a ring like I donut, but with it was ridiculous.

349
00:17:58,200 --> 00:17:59,320
Speaker 3: How was the charge for that?

350
00:18:00,400 --> 00:18:03,400
Speaker 2: I don't know, because I definitely would not have gotten

351
00:18:03,480 --> 00:18:10,200
Speaker 2: it sticks, Yeah, right exactly. Uh, let's see what else

352
00:18:10,280 --> 00:18:16,560
Speaker 2: you got for spicy news. McDonald's launched a new lot

353
00:18:16,640 --> 00:18:19,480
Speaker 2: of chicken sandwiches. Everyone's getting in on the chicken sandwich.

354
00:18:19,520 --> 00:18:23,240
Speaker 3: Cranky Popus made that ship banging every Daybody's like, we,

355
00:18:23,400 --> 00:18:25,280
Speaker 3: you know what, we might as well do this chicken thing.

356
00:18:25,520 --> 00:18:29,840
Speaker 2: It's interesting because you have Popeyes, churches, Wendy's redid that

357
00:18:29,960 --> 00:18:31,959
Speaker 2: chicken sandwich now?

358
00:18:32,080 --> 00:18:34,960
Speaker 3: I don't think I've had redone one I have.

359
00:18:35,560 --> 00:18:39,680
Speaker 2: I love I love a Weddy's chicken sandwich every like,

360
00:18:39,880 --> 00:18:42,440
Speaker 2: what's every three or four weeks? I just stopped buying.

361
00:18:43,119 --> 00:18:45,000
Speaker 2: I'll be like, oh, I'm passing Wendy. Let me just

362
00:18:45,040 --> 00:18:46,960
Speaker 2: get this, just the sandwich of add pickles. I don't

363
00:18:47,000 --> 00:18:49,960
Speaker 2: even need all the other ship, just just to try

364
00:18:49,960 --> 00:18:55,160
Speaker 2: it out. But uh, and then McDonald's now is doing

365
00:18:55,240 --> 00:18:59,359
Speaker 2: new chicken sad. I have not tried these, so I

366
00:18:59,440 --> 00:18:59,680
Speaker 2: don't know.

367
00:18:59,720 --> 00:19:03,480
Speaker 3: I like, it's just the thing to do, apparently so

368
00:19:03,640 --> 00:19:06,240
Speaker 3: and it must be a profit high profit margin in

369
00:19:06,280 --> 00:19:08,680
Speaker 3: it for everybody to be doing this, you know, like

370
00:19:08,800 --> 00:19:10,439
Speaker 3: you're like, Okay, we can make it as cheap as

371
00:19:10,520 --> 00:19:13,760
Speaker 3: possible and sell it for six eight bucks whatever and

372
00:19:13,960 --> 00:19:16,760
Speaker 3: get our money back two or three times that rate. Uh.

373
00:19:17,760 --> 00:19:20,360
Speaker 3: If McDonald's was smart, they bring them fucking spicy chicken

374
00:19:20,440 --> 00:19:22,320
Speaker 3: nuggets back and put him on the seal permanently. Them

375
00:19:22,359 --> 00:19:26,879
Speaker 3: shit was flames. Oh my god, listen, better than the

376
00:19:26,920 --> 00:19:29,080
Speaker 3: regular chicken nuggets. Them spicy chicken I mean like and

377
00:19:29,160 --> 00:19:34,080
Speaker 3: they and I love right right, and so I don't

378
00:19:34,119 --> 00:19:36,680
Speaker 3: know if it's something they considering doing, but but I'm

379
00:19:36,720 --> 00:19:39,960
Speaker 3: pretty sure the people are getting tired of people going

380
00:19:40,000 --> 00:19:42,760
Speaker 3: to y'all got those spicy chickens? Because I asked, even

381
00:19:42,800 --> 00:19:47,480
Speaker 3: though I know they're gonna ask anyway, y'all might funk

382
00:19:47,520 --> 00:19:49,920
Speaker 3: around and and find a bag in the back or

383
00:19:49,960 --> 00:19:54,280
Speaker 3: some ship like that, So I asked. They never got

384
00:19:54,359 --> 00:19:57,920
Speaker 3: the thought that we're dropping for you. Baby. You never know.

385
00:20:00,200 --> 00:20:05,200
Speaker 2: Some legals emails are being recalled due to plastic contamination

386
00:20:05,560 --> 00:20:09,119
Speaker 2: after five customers got had complaints.

387
00:20:09,359 --> 00:20:12,520
Speaker 3: Oh shit, yeah, I haven't had one of them.

388
00:20:14,080 --> 00:20:17,320
Speaker 2: Lingal Zine is so weird because the pictures are to

389
00:20:17,480 --> 00:20:21,119
Speaker 2: meet one. It's the healthy microwave food. Don't write then,

390
00:20:21,119 --> 00:20:25,600
Speaker 2: And I'm sure it's not really healthy, but sure, you know,

391
00:20:25,720 --> 00:20:27,760
Speaker 2: but it's better than probably what the fuck you was

392
00:20:27,800 --> 00:20:28,240
Speaker 2: gonna eat.

393
00:20:28,440 --> 00:20:30,840
Speaker 3: Come on, and that's automatic was better than what you

394
00:20:30,920 --> 00:20:31,440
Speaker 3: was gonna eat.

395
00:20:31,720 --> 00:20:34,320
Speaker 2: But the thing about lingal zine that's interesting to me

396
00:20:34,560 --> 00:20:37,760
Speaker 2: is that, uh, I never really liked lingual zine because

397
00:20:37,880 --> 00:20:41,080
Speaker 2: everything and the instructions, it's like, you might as well

398
00:20:41,160 --> 00:20:44,920
Speaker 2: fucking just cook a meal on your stovetop because it's

399
00:20:44,920 --> 00:20:48,600
Speaker 2: always like cook this for sixty seconds, then cook this

400
00:20:48,840 --> 00:20:51,680
Speaker 2: for then take it out, stirred up, put take it,

401
00:20:52,240 --> 00:20:54,840
Speaker 2: cook it for a minute, put the sauce in, uh,

402
00:20:55,000 --> 00:20:58,159
Speaker 2: into a warm glass of water. Let's sit for five minutes,

403
00:20:58,960 --> 00:21:00,520
Speaker 2: you know, or reader.

404
00:21:00,359 --> 00:21:03,159
Speaker 3: What kills me is that you have to know your microwave,

405
00:21:03,480 --> 00:21:05,600
Speaker 3: and they be like heat it up for two minutes

406
00:21:05,640 --> 00:21:09,080
Speaker 3: at fifty bitch, I just know start like I do

407
00:21:09,240 --> 00:21:11,800
Speaker 3: not know. I understand this the microwave, but I don't

408
00:21:11,800 --> 00:21:14,240
Speaker 3: know what's seventy five percent power or even how to

409
00:21:14,480 --> 00:21:16,440
Speaker 3: Most people do not know how to operate their microwave.

410
00:21:16,480 --> 00:21:18,280
Speaker 3: You hit the button and it goes and everything is

411
00:21:18,320 --> 00:21:20,720
Speaker 3: on high. You know, I had to figure out you

412
00:21:20,800 --> 00:21:22,680
Speaker 3: know how to do that, and I know how to

413
00:21:22,760 --> 00:21:26,200
Speaker 3: do that on the microwave now. But initially I didn't

414
00:21:26,240 --> 00:21:27,480
Speaker 3: know how to do that shit, so I was like,

415
00:21:27,560 --> 00:21:29,080
Speaker 3: fuck it, and then I ended up nuking it to

416
00:21:29,119 --> 00:21:30,480
Speaker 3: death because I was like, y'all need to make this

417
00:21:30,560 --> 00:21:31,159
Speaker 3: shit simpler.

418
00:21:31,359 --> 00:21:33,600
Speaker 2: Yeah, so many other things are like, put this in

419
00:21:33,760 --> 00:21:36,280
Speaker 2: for five minutes, stirred up, put it in for two minutes.

420
00:21:36,720 --> 00:21:39,240
Speaker 2: That shit is just like, you know, open this pouch,

421
00:21:39,320 --> 00:21:41,359
Speaker 2: but only poke a hole in this pound, yeah, and

422
00:21:41,600 --> 00:21:44,520
Speaker 2: put a slid across the top right, like damn man,

423
00:21:44,600 --> 00:21:48,120
Speaker 2: what I'm doing surgery over here? And then on top

424
00:21:48,160 --> 00:21:50,240
Speaker 2: of that, y'all niggas got plastic in your shit.

425
00:21:50,480 --> 00:21:53,200
Speaker 3: Right, come on now? And it don't make no sense.

426
00:21:53,280 --> 00:21:55,440
Speaker 3: And that's why everybody else is like, you know what, high?

427
00:21:55,640 --> 00:21:58,600
Speaker 3: That's most most most other persons just like high because

428
00:21:58,600 --> 00:22:00,560
Speaker 3: they like, we know that the average person does not

429
00:22:00,720 --> 00:22:02,320
Speaker 3: know how to turn their shit down to twenty five

430
00:22:02,320 --> 00:22:05,080
Speaker 3: percent power, So let's do this shit. Was high?

431
00:22:06,040 --> 00:22:10,000
Speaker 2: Uh, Customers say Polynesian sauce and Chick fil A explodes.

432
00:22:11,000 --> 00:22:12,120
Speaker 2: Oh shit, who knew?

433
00:22:12,640 --> 00:22:14,359
Speaker 3: Well, I mean, what are y'all doing, y'all throwing the

434
00:22:14,400 --> 00:22:16,720
Speaker 3: packages in the microwave? How to fucking explode it?

435
00:22:16,840 --> 00:22:21,680
Speaker 2: Well, apparently this happened on Reddit, home of the the

436
00:22:21,760 --> 00:22:27,400
Speaker 2: poor Stockbroker of people right apparently, uh but yeah. Customer

437
00:22:27,880 --> 00:22:30,440
Speaker 2: said on Reddit that the sauce opens up and gets

438
00:22:30,480 --> 00:22:33,480
Speaker 2: everywhere after a month or two of having it, and

439
00:22:33,560 --> 00:22:38,480
Speaker 2: the user posted uh the pictures of it, and many

440
00:22:38,600 --> 00:22:43,480
Speaker 2: customers shared the same experience. They just easily explode. Not

441
00:22:43,600 --> 00:22:45,920
Speaker 2: sure why another person stayed. I even had times with

442
00:22:46,080 --> 00:22:48,920
Speaker 2: working and stocking the poly sauce. I found it readomly

443
00:22:48,960 --> 00:22:51,320
Speaker 2: explodes in the boxes. I guess that's just how it is.

444
00:22:54,080 --> 00:22:56,240
Speaker 3: I don't even doubt they put it in the refrigerator.

445
00:22:56,359 --> 00:22:58,960
Speaker 2: I don't know, no wonder that shit tastes so good, though,

446
00:22:59,119 --> 00:23:00,040
Speaker 2: I'm not because.

447
00:23:00,680 --> 00:23:02,639
Speaker 3: You know, it probably explodes when it goes bad. They

448
00:23:02,760 --> 00:23:06,320
Speaker 3: was like, you know what, they put itself feel safety

449
00:23:06,359 --> 00:23:07,399
Speaker 3: it go bad, just blow up.

450
00:23:07,560 --> 00:23:09,160
Speaker 2: I mean that tells you how much of this shit

451
00:23:09,240 --> 00:23:12,200
Speaker 2: they selling it. Don't never sit around to the exploding.

452
00:23:11,760 --> 00:23:14,240
Speaker 3: Time, you know what. Yeah, that's probably what happens. And

453
00:23:14,680 --> 00:23:17,040
Speaker 3: most people buying and eat it immediately. Most people don't

454
00:23:17,119 --> 00:23:19,480
Speaker 3: kind of stock up on it. They're like, I got it,

455
00:23:19,520 --> 00:23:21,560
Speaker 3: I'm gonna eat it now. And you know, if I do,

456
00:23:22,080 --> 00:23:23,680
Speaker 3: hold on the nugget sauce. I ain't no wan to

457
00:23:23,720 --> 00:23:25,080
Speaker 3: put in the refrigerator. So I don't know if this

458
00:23:25,200 --> 00:23:26,959
Speaker 3: is something they put in the frigerator or they leave

459
00:23:27,000 --> 00:23:28,760
Speaker 3: out and open. I don't know if that makes difference

460
00:23:28,800 --> 00:23:29,080
Speaker 3: at all.

461
00:23:29,880 --> 00:23:30,080
Speaker 1: Yeah.

462
00:23:31,280 --> 00:23:33,119
Speaker 2: Yeah, it's been happening for a few years now, some

463
00:23:33,200 --> 00:23:36,320
Speaker 2: tweets day back to twenty sixteen. Fox News reported at it.

464
00:23:36,359 --> 00:23:39,640
Speaker 2: It should be noticed that the exploding packages are packages

465
00:23:39,680 --> 00:23:41,760
Speaker 2: that have not been putting the refrigerator, which is probably

466
00:23:41,800 --> 00:23:45,280
Speaker 2: why we don't experience this, because we actually do put

467
00:23:45,359 --> 00:23:47,960
Speaker 2: our sauces in the fridge, and a lot of people

468
00:23:48,119 --> 00:23:52,120
Speaker 2: just have that sauce drawer as a black rites of passage.

469
00:23:52,600 --> 00:23:54,920
Speaker 3: Let they just keep everything out of hot sauces and

470
00:23:55,000 --> 00:23:56,920
Speaker 3: packages and soy sauces and shit.

471
00:23:56,800 --> 00:24:01,120
Speaker 2: And the Taco bell come onme, spicy sauce. So yeah,

472
00:24:01,200 --> 00:24:02,320
Speaker 2: but I've always put.

473
00:24:02,200 --> 00:24:05,760
Speaker 3: Those saucesses in the refrigerator because I'm like, I don't

474
00:24:05,800 --> 00:24:08,199
Speaker 3: want it to sit out, you know. And a lot

475
00:24:08,200 --> 00:24:09,840
Speaker 3: of times depend on what you're doing, you can actually

476
00:24:09,840 --> 00:24:11,400
Speaker 3: cook with the sauces when they like that too.

477
00:24:12,280 --> 00:24:17,240
Speaker 2: Taco Bells, Bacon Club Taloopah is coming back to the menus.

478
00:24:17,200 --> 00:24:20,280
Speaker 3: Yet, Yes, them bacon club to Loopers. I think those

479
00:24:20,400 --> 00:24:22,480
Speaker 3: just are flames. I think I ordered one one time.

480
00:24:23,040 --> 00:24:28,080
Speaker 3: They are absolutely delicious. It has bacon kind of cooked

481
00:24:28,080 --> 00:24:30,879
Speaker 3: in it or made in it, and it was wonderful.

482
00:24:31,080 --> 00:24:33,000
Speaker 2: I think I speak for me and nick Ju when

483
00:24:33,040 --> 00:24:35,199
Speaker 2: I say this ain't no Mexican pizza.

484
00:24:35,680 --> 00:24:38,320
Speaker 3: And I know it ain't Mexican pizza. Baby, I son

485
00:24:38,440 --> 00:24:39,399
Speaker 3: to disappoint you.

486
00:24:40,119 --> 00:24:42,480
Speaker 2: So this ain't what we asked for what we ordered?

487
00:24:42,800 --> 00:24:44,320
Speaker 3: You like, who wanted this? Me?

488
00:24:45,119 --> 00:24:45,159
Speaker 2: Me?

489
00:24:45,400 --> 00:24:46,560
Speaker 3: I'm the person that wanted it.

490
00:24:47,400 --> 00:24:51,760
Speaker 2: TikTok is obsessed with boozy buzz balls Drakes and they

491
00:24:51,840 --> 00:24:57,280
Speaker 2: have fifteen percent ABV alcohol alcohol by volume. We had

492
00:24:57,359 --> 00:24:59,000
Speaker 2: some of these, which is why I brought it up.

493
00:25:00,440 --> 00:25:03,240
Speaker 2: I saw this article and then that's high and yes,

494
00:25:03,440 --> 00:25:06,200
Speaker 2: you don't take a lot of them buzzballs. There's small,

495
00:25:06,280 --> 00:25:08,920
Speaker 2: little they look like Christmas ornaments that you would put

496
00:25:09,040 --> 00:25:12,479
Speaker 2: on a on a Christmas tree. They're about that size

497
00:25:12,560 --> 00:25:16,000
Speaker 2: and they're around and if a bunch of different flavors.

498
00:25:16,359 --> 00:25:21,239
Speaker 2: I just went online looked up the flavors and they

499
00:25:21,320 --> 00:25:23,239
Speaker 2: have a website that to tell you, like, here are

500
00:25:23,240 --> 00:25:25,040
Speaker 2: the stores that you can buy them, and how many

501
00:25:25,080 --> 00:25:28,000
Speaker 2: flavors you can get and there was, and like they

502
00:25:28,160 --> 00:25:30,119
Speaker 2: was down to like they knew everything was like this

503
00:25:30,280 --> 00:25:33,000
Speaker 2: place got all six, this place, this store, grocery store

504
00:25:33,080 --> 00:25:39,680
Speaker 2: got six, this this uh seven eleven got three, And

505
00:25:39,880 --> 00:25:43,400
Speaker 2: so we went out and got some and them things

506
00:25:43,440 --> 00:25:47,159
Speaker 2: were pretty damn good. Yes, and trust you know, if

507
00:25:47,640 --> 00:25:50,159
Speaker 2: you're not a heavy drinker, you hit one of them mugs,

508
00:25:50,240 --> 00:25:52,840
Speaker 2: you would be through. Yeah. They I mean they were

509
00:25:52,960 --> 00:25:56,159
Speaker 2: pretty good like and not strong enough to like you know,

510
00:25:56,400 --> 00:25:58,359
Speaker 2: like burn put hair on your chest or no, just

511
00:25:58,600 --> 00:26:01,440
Speaker 2: like a smooth like almost like a ma marita.

512
00:26:02,600 --> 00:26:05,520
Speaker 3: Yeah, you get like a light buzz, you know, you

513
00:26:05,600 --> 00:26:07,440
Speaker 3: hit two or three of them, that's a whole nother thing.

514
00:26:08,320 --> 00:26:10,000
Speaker 3: But yeah, they're very delicious.

515
00:26:10,080 --> 00:26:10,600
Speaker 2: They were great.

516
00:26:10,720 --> 00:26:12,560
Speaker 3: Man, I think about that. We might not to go

517
00:26:12,640 --> 00:26:15,560
Speaker 3: get some more, all right, and.

518
00:26:15,640 --> 00:26:20,760
Speaker 2: Then we'll do one more and say some of these

519
00:26:20,840 --> 00:26:22,640
Speaker 2: for the next time we do a little backing good

520
00:26:23,920 --> 00:26:26,080
Speaker 2: Google found out when grocery stores tend to be the

521
00:26:26,160 --> 00:26:31,320
Speaker 2: least crowded and how and basically long story, short Tuesday mornings,

522
00:26:32,440 --> 00:26:36,879
Speaker 2: just letting you know. They said, when it comes to

523
00:26:36,920 --> 00:26:39,359
Speaker 2: grocery shopping, and the grocery stores tend to be the

524
00:26:39,440 --> 00:26:42,760
Speaker 2: busiest Saturday afternoons between one and three. That makes sense,

525
00:26:43,080 --> 00:26:45,479
Speaker 2: but you might have the most luck at Mondays at

526
00:26:45,520 --> 00:26:47,600
Speaker 2: eight am, when they tend to be the least crowded.

527
00:26:47,920 --> 00:26:50,600
Speaker 2: They also looked at the restaurants, which I'm sorry, it

528
00:26:50,760 --> 00:26:53,720
Speaker 2: was restaurants there with Tuesday. Yeah, restaurants are the least

529
00:26:53,720 --> 00:26:56,000
Speaker 2: busy at Tuesday at three pm. Yeah.

530
00:26:56,040 --> 00:26:59,280
Speaker 3: Yeah, And I know for a fact because I've worked

531
00:26:59,640 --> 00:27:04,159
Speaker 3: first and second shift at restaurants, and yeah, lunch is

532
00:27:04,240 --> 00:27:08,600
Speaker 3: normally over at two two thirty, and then between three

533
00:27:09,119 --> 00:27:15,320
Speaker 3: to about four maybe five, it's dead. Like most restaurants

534
00:27:15,359 --> 00:27:17,840
Speaker 3: are literally dead. That's why a lot of restaurants do specials,

535
00:27:18,200 --> 00:27:20,679
Speaker 3: do like they want you to do, like the walking

536
00:27:20,680 --> 00:27:24,160
Speaker 3: in specials, or they sit like that normally Monday through

537
00:27:24,200 --> 00:27:26,760
Speaker 3: Friday between those hours because those are the hours that

538
00:27:26,800 --> 00:27:30,080
Speaker 3: they're dead dead. But just Tuesday is the deadest because

539
00:27:30,200 --> 00:27:31,960
Speaker 3: like people have spent their money on the weekend and

540
00:27:32,080 --> 00:27:36,080
Speaker 3: people buy Tuesday. People are like, you know, bringing in

541
00:27:36,200 --> 00:27:37,040
Speaker 3: lunches and shit like that.

542
00:27:37,440 --> 00:27:40,000
Speaker 2: Oh I did one more? One more? Why am I

543
00:27:40,080 --> 00:27:42,640
Speaker 2: saying that like somebody else is being charged? One more?

544
00:27:44,040 --> 00:27:47,720
Speaker 2: Chapotle is opening its first only digital only restaurant that

545
00:27:47,760 --> 00:27:52,160
Speaker 2: will solely do online orders they're opening in Highland, New York.

546
00:27:51,960 --> 00:27:52,439
Speaker 3: I believe.

547
00:27:53,800 --> 00:27:57,000
Speaker 2: And I just thought it was interesting because I wonder

548
00:27:57,040 --> 00:27:59,879
Speaker 2: if this will be the wave at some point, because

549
00:28:00,160 --> 00:28:03,160
Speaker 2: especially after the pandemic, what's the point of a physical

550
00:28:03,840 --> 00:28:07,360
Speaker 2: sit down to eat? It probably saves money not having

551
00:28:07,440 --> 00:28:10,560
Speaker 2: to sit down and eat portion of it and turning

552
00:28:10,640 --> 00:28:14,320
Speaker 2: yourself basically into like almost like a food truck, but

553
00:28:14,440 --> 00:28:16,200
Speaker 2: not on wheels, you know what I mean, Like just

554
00:28:16,280 --> 00:28:20,560
Speaker 2: to come in, grab you some grab your burrito.

555
00:28:20,240 --> 00:28:20,399
Speaker 3: And go.

556
00:28:20,760 --> 00:28:22,560
Speaker 2: That's like a pretty efficient thing.

557
00:28:22,880 --> 00:28:27,680
Speaker 3: And I'm guarantee you somebody somewhere has done stacked and

558
00:28:27,760 --> 00:28:29,679
Speaker 3: statistic because you know, they have the apps and all

559
00:28:29,720 --> 00:28:32,639
Speaker 3: that stuff, and they probably have seen how many people

560
00:28:32,800 --> 00:28:35,480
Speaker 3: actually just walk in order and go out. And they've

561
00:28:35,480 --> 00:28:38,320
Speaker 3: probably seen how many people go up because most of

562
00:28:40,880 --> 00:28:43,040
Speaker 3: like that plays and like Panera breads, they have like

563
00:28:43,120 --> 00:28:45,240
Speaker 3: these well not read of that, but Panera breads. They

564
00:28:45,280 --> 00:28:47,080
Speaker 3: have like these machines you can walk with you just order.

565
00:28:47,120 --> 00:28:49,360
Speaker 3: You don't understand, like just order your food. Your food

566
00:28:49,400 --> 00:28:50,960
Speaker 3: comes up, you pick it up, and you go. So

567
00:28:51,120 --> 00:28:54,040
Speaker 3: they probably have a high percentage of traffic, particularly doing

568
00:28:54,200 --> 00:28:57,560
Speaker 3: lunch tight times of lunch and dinner. Studies that have

569
00:28:57,720 --> 00:29:01,240
Speaker 3: told them a lot of people don't sit and so

570
00:29:01,680 --> 00:29:04,080
Speaker 3: in their or if they do sit in it's not

571
00:29:04,320 --> 00:29:08,080
Speaker 3: enough to justify you having that workload there. And on

572
00:29:08,240 --> 00:29:11,160
Speaker 3: top of that, you only need the back of the house.

573
00:29:11,560 --> 00:29:13,080
Speaker 3: You don't need the front of the house at all

574
00:29:13,200 --> 00:29:16,680
Speaker 3: because most people have already ordered, so when people come in,

575
00:29:16,840 --> 00:29:18,680
Speaker 3: they literally just coming in to pick their food up

576
00:29:18,760 --> 00:29:20,920
Speaker 3: and then trucking out the front door. And it's probably

577
00:29:21,000 --> 00:29:24,640
Speaker 3: more convenient. And if you have an outbreak of coronavirus again,

578
00:29:25,080 --> 00:29:27,040
Speaker 3: you don't have to shut your shit down, Like you

579
00:29:27,080 --> 00:29:29,200
Speaker 3: don't have to close your stores. You can actually still

580
00:29:29,280 --> 00:29:31,720
Speaker 3: physically keep your stores open. Yeah.

581
00:29:31,840 --> 00:29:35,800
Speaker 2: Another thing I was thinking about too, is the pandemic

582
00:29:36,440 --> 00:29:38,760
Speaker 2: is probably making a lot of people cut cost and

583
00:29:40,400 --> 00:29:43,080
Speaker 2: like this could become a model for more than just

584
00:29:43,800 --> 00:29:47,040
Speaker 2: a location or two. I mean, you could probably make

585
00:29:47,120 --> 00:29:49,320
Speaker 2: this a national type thing and just make it so

586
00:29:49,520 --> 00:29:51,280
Speaker 2: like only a few places have to sit down and

587
00:29:51,320 --> 00:29:55,640
Speaker 2: eat type of deal. Not to totally discourage it, but

588
00:29:55,720 --> 00:29:58,920
Speaker 2: I mean just you know, kind of like why even

589
00:29:59,240 --> 00:30:02,560
Speaker 2: pick up that extra your cost of heating, cleaning, all

590
00:30:02,600 --> 00:30:05,520
Speaker 2: this other shit was just hey, you come, yeah, as

591
00:30:05,520 --> 00:30:07,760
Speaker 2: an employee, get in this kitchen and then there's a

592
00:30:07,800 --> 00:30:09,880
Speaker 2: little part where people walk in and get their food

593
00:30:09,920 --> 00:30:12,320
Speaker 2: and leave, Like, I don't know, I can see that

594
00:30:12,440 --> 00:30:13,880
Speaker 2: working because of the pandemic.

595
00:30:14,040 --> 00:30:16,000
Speaker 3: And also I could see it working because guess what

596
00:30:16,120 --> 00:30:18,520
Speaker 3: if you do that, you have odds are you can

597
00:30:18,520 --> 00:30:20,960
Speaker 3: get a smaller location, like like you don't you don't

598
00:30:21,000 --> 00:30:23,200
Speaker 3: have to like a lot of these places like Chipotland

599
00:30:23,200 --> 00:30:24,760
Speaker 3: and all this shit, they actually have a lot of

600
00:30:24,760 --> 00:30:27,680
Speaker 3: their stores built versus now you can get one of

601
00:30:27,720 --> 00:30:30,360
Speaker 3: these smaller locations and just get enough where they can

602
00:30:30,480 --> 00:30:34,240
Speaker 3: you know, uh, turn over burrito and have and design

603
00:30:34,320 --> 00:30:35,960
Speaker 3: the front of it real pretty and call it the

604
00:30:36,040 --> 00:30:39,840
Speaker 3: day like, so you don't have to spend all this money,

605
00:30:40,120 --> 00:30:42,560
Speaker 3: like you say, in building a building you know, from

606
00:30:42,600 --> 00:30:45,280
Speaker 3: the ground up, or having you you know, because places

607
00:30:45,320 --> 00:30:46,880
Speaker 3: like Chipotland and some of the other places they like

608
00:30:46,960 --> 00:30:49,520
Speaker 3: to have like their own spot away from like even

609
00:30:49,560 --> 00:30:52,160
Speaker 3: if you have a strip, you'll see like a Chipotle

610
00:30:52,360 --> 00:30:54,800
Speaker 3: off on his own by self, or because they don't

611
00:30:54,800 --> 00:30:56,840
Speaker 3: want to get mixed up. Eventually you're gonna because if

612
00:30:56,880 --> 00:30:59,040
Speaker 3: they're cutting costs, odds are they're gonna be in the

613
00:30:59,160 --> 00:31:01,000
Speaker 3: blending in the shop, sending with everybody else.

614
00:31:01,080 --> 00:31:06,360
Speaker 2: Now yeah, and uh, chi Lula has made because you

615
00:31:06,400 --> 00:31:11,160
Speaker 2: know Chilula, especially if you go to Cadoba, my favorite

616
00:31:11,200 --> 00:31:16,440
Speaker 2: burrito place. As far as the chain, I really got

617
00:31:16,560 --> 00:31:18,440
Speaker 2: to get back and have it a door dashing them

618
00:31:18,520 --> 00:31:25,080
Speaker 2: or something. Anyway, Kodoba has bottles of hot sauce in

619
00:31:25,160 --> 00:31:30,600
Speaker 2: there and SODA's and I think Chipotle has tabasco. And

620
00:31:31,800 --> 00:31:34,000
Speaker 2: you go and you pick it up and then you

621
00:31:35,000 --> 00:31:37,360
Speaker 2: use it, then you put it back. Well, everyone's super

622
00:31:37,360 --> 00:31:40,760
Speaker 2: paranoid about germs now. It's like shit that we took

623
00:31:40,800 --> 00:31:42,720
Speaker 2: for granted back in the day that you just did, like,

624
00:31:42,760 --> 00:31:45,040
Speaker 2: oh yeah, I'll take a hot sauce after this other

625
00:31:45,120 --> 00:31:48,280
Speaker 2: table gets done with it. Well, chi Lula has made

626
00:31:48,320 --> 00:31:51,920
Speaker 2: a hands free hot sauce dispenser to replace bottles at restaurants.

627
00:31:52,520 --> 00:31:58,320
Speaker 2: So instead of them, instead of Kodoba ordering seventy five

628
00:31:58,400 --> 00:32:01,360
Speaker 2: thousand bottles in what letting people use at the table,

629
00:32:02,040 --> 00:32:05,640
Speaker 2: you go to a dispenser, which iMOS sounds like it

630
00:32:05,680 --> 00:32:08,120
Speaker 2: should have just been this way. It probably costs way

631
00:32:08,200 --> 00:32:10,280
Speaker 2: more money to ship bottles.

632
00:32:10,000 --> 00:32:13,080
Speaker 3: Of Chilula, and you don't have to waste your I

633
00:32:13,200 --> 00:32:15,040
Speaker 3: can't speak for yourybody else, but I know I've worked

634
00:32:15,040 --> 00:32:17,320
Speaker 3: at restaurants and life for like ketchups and hot sauce.

635
00:32:17,560 --> 00:32:20,200
Speaker 3: You normally condense it into the bottles so you can

636
00:32:20,240 --> 00:32:22,200
Speaker 3: throw the bottles away and shit like that. This way

637
00:32:22,560 --> 00:32:24,040
Speaker 3: you can go, Okay, here's a bag and when the

638
00:32:24,040 --> 00:32:25,960
Speaker 3: ship run out, while we do is putting other bag.

639
00:32:25,880 --> 00:32:29,080
Speaker 2: And not to mention theft. Yeah, yeah, because people love

640
00:32:29,200 --> 00:32:31,600
Speaker 2: stealing a bottle of fucking something.

641
00:32:32,360 --> 00:32:34,960
Speaker 3: Come on, like peper shake or something like.

642
00:32:35,080 --> 00:32:37,160
Speaker 2: That's for my house. I'm put it in my purse.

643
00:32:37,920 --> 00:32:40,160
Speaker 2: The specially is battery operated at host thirty two hours

644
00:32:40,240 --> 00:32:43,360
Speaker 2: of hot sauce as a valve to reduce hot sauce splatter,

645
00:32:43,600 --> 00:32:47,800
Speaker 2: and completely new upward facing sensor in the face to

646
00:32:47,920 --> 00:32:50,600
Speaker 2: make it more intuitive for users in the restaurant environment.

647
00:32:50,760 --> 00:32:53,640
Speaker 2: So I mean, this could be dope after the pandemic

648
00:32:53,920 --> 00:32:56,440
Speaker 2: to do that. Now here's the thing for people like me.

649
00:32:56,960 --> 00:32:58,520
Speaker 2: I'm gonna need to put it in a container or

650
00:32:58,560 --> 00:33:02,480
Speaker 2: something because I like to bite into my brito. Put

651
00:33:02,520 --> 00:33:05,360
Speaker 2: a little little tubble dropsilula on top, on the next

652
00:33:05,440 --> 00:33:07,480
Speaker 2: one into it, put a couple of drops.

653
00:33:07,480 --> 00:33:09,040
Speaker 3: A lot of people like that like to eat like that.

654
00:33:09,200 --> 00:33:12,120
Speaker 3: So you like like that this dispenser ain't ain't ain't gonna.

655
00:33:11,960 --> 00:33:13,800
Speaker 2: Be I want to feel pain on the way in

656
00:33:13,960 --> 00:33:14,400
Speaker 2: and out.

657
00:33:15,280 --> 00:33:17,520
Speaker 3: Okay, so I'm pretty sure they have a cup or

658
00:33:17,600 --> 00:33:17,960
Speaker 3: something like.

659
00:33:18,040 --> 00:33:20,880
Speaker 2: They have to have something, right, all right, Well, what's

660
00:33:20,920 --> 00:33:22,040
Speaker 2: our next segment coming up?

661
00:33:23,360 --> 00:33:26,600
Speaker 3: The next segment coming up is food trucks.

662
00:33:26,560 --> 00:33:29,480
Speaker 2: Meals of the week. Okay, this is your show. You

663
00:33:29,480 --> 00:33:30,520
Speaker 2: don't remember your segment?

664
00:33:32,760 --> 00:33:34,080
Speaker 3: Can we redo that so.

665
00:33:36,760 --> 00:33:50,560
Speaker 5: Deliciousious and find it for the soul? And carrying this

666
00:33:51,000 --> 00:33:53,600
Speaker 5: or guy and she will help us to.

667
00:33:53,920 --> 00:34:03,200
Speaker 3: Gr welcome back. We all gonna talk about meals of

668
00:34:03,240 --> 00:34:05,440
Speaker 3: the week. And y'all, y'all, y'all see what happens when

669
00:34:05,480 --> 00:34:07,400
Speaker 3: I take some time, I'll fuck it. We'll do it live,

670
00:34:07,600 --> 00:34:09,200
Speaker 3: you know what I'm saying. So I guess that's where

671
00:34:09,200 --> 00:34:11,279
Speaker 3: we are. The meals of the week this week, we're

672
00:34:11,280 --> 00:34:13,640
Speaker 3: gonna talk about the food trucks and we we did

673
00:34:13,719 --> 00:34:14,919
Speaker 3: three food trucks this week.

674
00:34:16,160 --> 00:34:18,759
Speaker 2: We did three different food trucks. Each experience was a

675
00:34:18,800 --> 00:34:22,279
Speaker 2: little bit different. We try to support local businesses. Food

676
00:34:22,280 --> 00:34:23,680
Speaker 2: truck is a great way to do it. But food

677
00:34:23,680 --> 00:34:27,440
Speaker 2: trucks are struggling right now because people aren't necessarily going

678
00:34:27,480 --> 00:34:31,680
Speaker 2: to work in business parks anymore. You're not having too

679
00:34:31,760 --> 00:34:34,520
Speaker 2: many avesitors outdoor events, but not you know, there's not

680
00:34:34,600 --> 00:34:35,359
Speaker 2: a ton of them.

681
00:34:36,280 --> 00:34:38,400
Speaker 3: A lot of people would get them for like weddings

682
00:34:38,440 --> 00:34:42,040
Speaker 3: and fendom reunions and bridle rehearsals and things like that.

683
00:34:42,160 --> 00:34:44,200
Speaker 3: They would get differite food trucks to kind of feed

684
00:34:44,320 --> 00:34:44,720
Speaker 3: the people.

685
00:34:44,880 --> 00:34:47,120
Speaker 2: And then what a lot of them are doing is saying, hey,

686
00:34:47,680 --> 00:34:51,200
Speaker 2: order online, pre order, and then we have a limited

687
00:34:51,239 --> 00:34:55,880
Speaker 2: amount and then that's it. So the more popular food trucks,

688
00:34:55,920 --> 00:34:58,359
Speaker 2: it's almost impossible to get some food out order weeks

689
00:34:58,360 --> 00:35:01,880
Speaker 2: in advance. Yeah, so what I've seen each each one

690
00:35:01,920 --> 00:35:06,080
Speaker 2: of these companies does something a little bit different. So

691
00:35:06,360 --> 00:35:11,799
Speaker 2: the first one to talk about is the plated palette. Okay, Now,

692
00:35:11,960 --> 00:35:15,400
Speaker 2: the way that we got this one was interesting. We

693
00:35:15,520 --> 00:35:19,000
Speaker 2: were out care had a day off. We were going

694
00:35:19,040 --> 00:35:21,400
Speaker 2: to Trader Joe's and I was thinking, oh, we should

695
00:35:21,520 --> 00:35:24,160
Speaker 2: go try to find a food truck, and so we

696
00:35:24,360 --> 00:35:26,719
Speaker 2: googled a bunch and one of them came up and

697
00:35:26,800 --> 00:35:29,279
Speaker 2: let us order and I put my order in, said

698
00:35:29,280 --> 00:35:31,440
Speaker 2: he be ready at ten am, and I said, ooh,

699
00:35:31,480 --> 00:35:34,439
Speaker 2: it's like almost ten down. We can order this drive

700
00:35:34,560 --> 00:35:37,480
Speaker 2: up there get the food. And it was the plated palette.

701
00:35:37,520 --> 00:35:39,680
Speaker 2: So I put my order in and then I got

702
00:35:39,760 --> 00:35:43,480
Speaker 2: an email. And you know these you're ordering, You're typing

703
00:35:43,480 --> 00:35:46,840
Speaker 2: shit in on your phone online, putting your credit card in,

704
00:35:46,920 --> 00:35:48,439
Speaker 2: you know, trying to figure this out. And I paid

705
00:35:48,480 --> 00:35:52,600
Speaker 2: for my Apple Pay, which was cool. And then we

706
00:35:52,800 --> 00:35:56,040
Speaker 2: get there, we get the email. Now look at the

707
00:35:56,080 --> 00:35:59,040
Speaker 2: email a little closer because I'm like, okay, where's this location.

708
00:35:59,160 --> 00:36:02,879
Speaker 2: We got to drive to South Carolina and it's like, yeah,

709
00:36:03,600 --> 00:36:06,880
Speaker 2: it'll be ready at ten am on Friday.

710
00:36:07,560 --> 00:36:09,400
Speaker 3: Yeah, And it was like a Monday or Tuesday.

711
00:36:09,440 --> 00:36:11,480
Speaker 2: And on the website, it doesn't show you that it's

712
00:36:11,560 --> 00:36:13,400
Speaker 2: Friday when you order in the check out, it just

713
00:36:13,440 --> 00:36:16,920
Speaker 2: says ten forty five am at this location. And so

714
00:36:17,040 --> 00:36:19,279
Speaker 2: I was gonna cancel it, but then I thought about it,

715
00:36:19,320 --> 00:36:22,239
Speaker 2: and I said, you know, it's what am I doing

716
00:36:22,320 --> 00:36:25,520
Speaker 2: on Friday anyway, right, know what I mean? And it'll

717
00:36:25,560 --> 00:36:28,000
Speaker 2: be a nice little treat to look forward to get

718
00:36:28,080 --> 00:36:31,000
Speaker 2: some food truck food. I was interested in what they made,

719
00:36:31,760 --> 00:36:37,160
Speaker 2: and we did try several things. And the only thing

720
00:36:37,400 --> 00:36:41,600
Speaker 2: is they weren't like hot because they make your food

721
00:36:41,680 --> 00:36:43,400
Speaker 2: for you and then I come pick it up, so

722
00:36:43,520 --> 00:36:45,680
Speaker 2: it wasn't like getting it when you like, are there

723
00:36:45,880 --> 00:36:48,320
Speaker 2: you ordering it? And it was a little difficult to

724
00:36:48,400 --> 00:36:51,680
Speaker 2: find because they were at a school, elementary school or

725
00:36:51,719 --> 00:36:54,880
Speaker 2: something in rock Hill and it was for the teachers

726
00:36:55,200 --> 00:36:58,279
Speaker 2: that they were doing this, and so I just was

727
00:36:58,360 --> 00:37:00,560
Speaker 2: a person that put an order online to drive up

728
00:37:00,600 --> 00:37:03,120
Speaker 2: to the school try to find them.

729
00:37:03,320 --> 00:37:05,759
Speaker 3: Yeah, because that's the thing. I'm familiar, familiar with the

730
00:37:05,960 --> 00:37:08,680
Speaker 3: food trucks because they come to you know, several on

731
00:37:09,040 --> 00:37:11,359
Speaker 3: several different job sites. And the thing is, you never

732
00:37:11,440 --> 00:37:13,040
Speaker 3: know where the food truck is. So my numb one

733
00:37:13,120 --> 00:37:15,200
Speaker 3: route is always to roll around the building. You would

734
00:37:15,239 --> 00:37:16,040
Speaker 3: eventually find it.

735
00:37:16,360 --> 00:37:18,120
Speaker 2: Well, that's the thing in the building. It was just

736
00:37:18,200 --> 00:37:20,319
Speaker 2: a really weird desire. It wasn't like you could ride

737
00:37:20,320 --> 00:37:23,319
Speaker 2: around the building. It's you driving there and then it's

738
00:37:23,320 --> 00:37:27,160
Speaker 2: basically like a parking lot and then no other way out,

739
00:37:27,360 --> 00:37:30,640
Speaker 2: like one way out, one way in. But what I

740
00:37:30,719 --> 00:37:33,279
Speaker 2: found out is because I called him and said, hey,

741
00:37:33,280 --> 00:37:36,000
Speaker 2: I couldn't find it. I placed the order. I don't know,

742
00:37:36,400 --> 00:37:38,799
Speaker 2: you know, what's going on. And they called me back

743
00:37:38,920 --> 00:37:42,760
Speaker 2: and said, you have to basically drive past the school,

744
00:37:43,560 --> 00:37:47,200
Speaker 2: So ignore your ways app or whatever. Drive past the school,

745
00:37:47,680 --> 00:37:50,200
Speaker 2: make a left at the street behind the school. And

746
00:37:50,280 --> 00:37:53,720
Speaker 2: they were back there in the teacher's area. So anyway,

747
00:37:54,600 --> 00:37:59,040
Speaker 2: it was. We had wings. I think I just got

748
00:37:59,120 --> 00:38:03,120
Speaker 2: the regular fry wings, but they have buffalo and barbecue gold.

749
00:38:04,760 --> 00:38:08,120
Speaker 2: The wings are delicious, Yes they were. The wings are

750
00:38:08,160 --> 00:38:10,560
Speaker 2: so good. I ate some in the car, that's how

751
00:38:10,600 --> 00:38:13,680
Speaker 2: good they I was like, all these wings ain't making

752
00:38:13,719 --> 00:38:18,440
Speaker 2: it back to the house. And then we had sandwiches.

753
00:38:19,120 --> 00:38:21,480
Speaker 2: The London bral cheese grill I think.

754
00:38:21,320 --> 00:38:21,759
Speaker 1: We had that.

755
00:38:22,400 --> 00:38:28,720
Speaker 3: I had that that was absolutely deep, deliciousrumptious, sin slice,

756
00:38:28,760 --> 00:38:32,040
Speaker 3: London broiled meat, provolone, cheddar, grilled peppers and onions.

757
00:38:32,040 --> 00:38:34,360
Speaker 2: Are sour dough bread. I really wish you could have,

758
00:38:34,400 --> 00:38:36,680
Speaker 2: like I said, had it hot hot, because we had

759
00:38:36,719 --> 00:38:39,640
Speaker 2: to like mic awave when we got it home. Not ideal,

760
00:38:40,040 --> 00:38:40,640
Speaker 2: you know what I mean.

761
00:38:40,760 --> 00:38:42,880
Speaker 3: But still it had a lot of flavor to it,

762
00:38:42,920 --> 00:38:45,399
Speaker 3: so I was like, yeah, hot good.

763
00:38:45,520 --> 00:38:49,960
Speaker 2: They had the cranberry turkey melt, which I thought was delicious.

764
00:38:50,000 --> 00:38:53,560
Speaker 2: I had that thin slice turkey provolon and cranberry chutney.

765
00:38:53,640 --> 00:38:55,399
Speaker 2: That's what set it off. And it was all sour

766
00:38:55,520 --> 00:39:00,200
Speaker 2: dough bread. I love sour dough bread. And then they

767
00:39:00,280 --> 00:39:05,440
Speaker 2: had the last thing we had was tacos so I

768
00:39:05,560 --> 00:39:11,480
Speaker 2: got some I think I got veggie tacos. Tacos that

769
00:39:11,560 --> 00:39:15,720
Speaker 2: had black bean and corn and lettuce and rice and pole,

770
00:39:17,280 --> 00:39:22,920
Speaker 2: really good tacos spicy, uh and and just you know,

771
00:39:23,160 --> 00:39:27,200
Speaker 2: just delicious and pretty good. Servant size and everything we

772
00:39:27,320 --> 00:39:29,880
Speaker 2: order comes with a side, so we just tried all

773
00:39:29,960 --> 00:39:30,760
Speaker 2: the different sides.

774
00:39:31,040 --> 00:39:34,120
Speaker 3: We tried all the things and it was really really good.

775
00:39:34,280 --> 00:39:36,799
Speaker 3: And uh, Roger didn't realize it was a black food

776
00:39:36,840 --> 00:39:38,279
Speaker 3: truck and said they was trying to They was talking

777
00:39:38,320 --> 00:39:39,920
Speaker 3: to you and stuff and they was thank you for

778
00:39:40,040 --> 00:39:40,640
Speaker 3: supporting them.

779
00:39:41,000 --> 00:39:43,040
Speaker 2: Oh yeah, I mean not they didn't say because they

780
00:39:43,080 --> 00:39:43,520
Speaker 2: were black.

781
00:39:43,640 --> 00:39:45,120
Speaker 3: No no, no, no, no, no, no, I didn't know.

782
00:39:45,320 --> 00:39:45,800
Speaker 2: I didn't know.

783
00:39:46,040 --> 00:39:46,759
Speaker 3: Yeah, we didn't know.

784
00:39:47,160 --> 00:39:49,040
Speaker 2: Yeah. It was like a black man and maybe like

785
00:39:49,120 --> 00:39:52,480
Speaker 2: his daughter or younger woman employee or whatever. And they

786
00:39:52,560 --> 00:39:54,000
Speaker 2: were just like, how did you hear about us? And

787
00:39:54,080 --> 00:39:56,080
Speaker 2: I was like, just google y'all online. It was like, well,

788
00:39:56,120 --> 00:39:59,279
Speaker 2: we really appreciate you supporting us and all this stuff. Said, hey,

789
00:39:59,400 --> 00:40:03,840
Speaker 2: no problem, they were clean, uh mask all that stuff.

790
00:40:03,880 --> 00:40:06,600
Speaker 2: I love to see that. The size. I did want

791
00:40:06,640 --> 00:40:10,280
Speaker 2: to talk about them though. So they had cilantro lime rice.

792
00:40:10,960 --> 00:40:14,719
Speaker 2: This is one of those things where I rice as

793
00:40:14,800 --> 00:40:17,600
Speaker 2: a side to me is not a big that's never

794
00:40:17,719 --> 00:40:20,239
Speaker 2: big on my list because it's just rice. And then

795
00:40:20,400 --> 00:40:23,160
Speaker 2: and for me with personally with rice, I need like

796
00:40:23,320 --> 00:40:29,640
Speaker 2: some type of sauce, bravy something something maybe dirty rice

797
00:40:29,800 --> 00:40:30,440
Speaker 2: or you chop.

798
00:40:30,320 --> 00:40:32,840
Speaker 3: Up and put some some pelos Spanish rice.

799
00:40:33,160 --> 00:40:36,120
Speaker 2: Yeah, rice is just a little too like this is

800
00:40:36,160 --> 00:40:38,239
Speaker 2: what goes into burritos, cilantro lime rice.

801
00:40:38,280 --> 00:40:38,440
Speaker 3: You know.

802
00:40:39,040 --> 00:40:41,080
Speaker 2: So it wasn't a big fan of that as a side.

803
00:40:41,200 --> 00:40:45,160
Speaker 2: Bag of chips dud, that's the obvious, Like you know that,

804
00:40:45,360 --> 00:40:48,040
Speaker 2: you know what a bag of chips is. And the

805
00:40:48,120 --> 00:40:52,520
Speaker 2: last thing was the redskin potato salad. That was different, Yes,

806
00:40:53,719 --> 00:40:55,920
Speaker 2: and I actually really liked that, but I thought it

807
00:40:55,960 --> 00:40:57,720
Speaker 2: could have been a little saltier.

808
00:40:59,600 --> 00:40:59,640
Speaker 3: On.

809
00:40:59,719 --> 00:41:02,280
Speaker 2: It was good skin on like it was. It definitely

810
00:41:02,560 --> 00:41:06,719
Speaker 2: was a down South appeal to it, you know. And

811
00:41:06,840 --> 00:41:11,200
Speaker 2: so I really did like the I really did like that.

812
00:41:12,560 --> 00:41:15,920
Speaker 2: And so I think veggie tacos next time, I might

813
00:41:16,000 --> 00:41:20,680
Speaker 2: try chicken or the cage and fish. Yeah. The sandwiches

814
00:41:20,800 --> 00:41:24,359
Speaker 2: five out of five. Uh, the wings five out of five.

815
00:41:24,960 --> 00:41:27,960
Speaker 2: And like I said, the salts, and you know, I

816
00:41:28,000 --> 00:41:29,800
Speaker 2: could take it. I could give a take the rice

817
00:41:29,920 --> 00:41:35,000
Speaker 2: and and I think they had corn salad. Yeah, it

818
00:41:35,120 --> 00:41:37,680
Speaker 2: was like ad a mommy corn salad. So I know,

819
00:41:38,600 --> 00:41:41,960
Speaker 2: bag of chick chips. Nothing special about that, you know.

820
00:41:42,120 --> 00:41:44,520
Speaker 2: I think if you really want to like blow people away,

821
00:41:44,680 --> 00:41:47,080
Speaker 2: maybe you have like a macaroni cheese there or something

822
00:41:47,160 --> 00:41:49,319
Speaker 2: that's that's a that's one of those sides that people

823
00:41:49,400 --> 00:41:52,640
Speaker 2: go like, oh my god, macroon cheese sou But yeah,

824
00:41:52,760 --> 00:41:56,920
Speaker 2: plate it palette was like I said it was. It

825
00:41:57,080 --> 00:42:00,880
Speaker 2: was really good. I would do it again next time.

826
00:42:01,000 --> 00:42:04,680
Speaker 2: Pay attention to what day and what they're gonna be though. Yes,

827
00:42:06,360 --> 00:42:09,640
Speaker 2: let's see next we did these vegan to go.

828
00:42:11,080 --> 00:42:13,680
Speaker 3: Yes, yes, this was very.

829
00:42:13,800 --> 00:42:16,000
Speaker 2: Like you were telling me something about them right then

830
00:42:16,080 --> 00:42:17,560
Speaker 2: you say they started out doing something.

831
00:42:17,920 --> 00:42:22,040
Speaker 3: They started at the farmers market. The farmers market here

832
00:42:22,120 --> 00:42:26,960
Speaker 3: in Charlotte is like a big old marketplace and they

833
00:42:27,120 --> 00:42:31,640
Speaker 3: have like market what people do, like handmade stuff. People

834
00:42:31,840 --> 00:42:34,760
Speaker 3: sell stuff years ago when I was a little girl,

835
00:42:35,200 --> 00:42:37,200
Speaker 3: this lady probably has been passed, but it was like

836
00:42:37,239 --> 00:42:40,560
Speaker 3: an older woman and she handmade slips. So she used

837
00:42:40,600 --> 00:42:42,719
Speaker 3: to measure me and my mama and like actually make

838
00:42:42,840 --> 00:42:45,360
Speaker 3: handmaker slip. My mom would go back and pick them up.

839
00:42:45,440 --> 00:42:48,040
Speaker 3: People would sell like knick knacks. A lot of people

840
00:42:48,120 --> 00:42:50,319
Speaker 3: get fresh fruits and vegetables. This place is open up

841
00:42:50,360 --> 00:42:53,279
Speaker 3: you literally all year round. It's almost like an open

842
00:42:53,320 --> 00:42:56,600
Speaker 3: air market. But in the winter time they take the

843
00:42:56,880 --> 00:43:01,160
Speaker 3: size of the it's almost like an oversized barn, kind

844
00:43:01,200 --> 00:43:03,920
Speaker 3: of a long barn, like silver rows of them, and

845
00:43:04,320 --> 00:43:06,320
Speaker 3: in the wintertime they take it and they close it,

846
00:43:06,400 --> 00:43:09,360
Speaker 3: so everything is indoors. And that's where they started in.

847
00:43:09,480 --> 00:43:13,680
Speaker 3: From there, they ventured off into making this business. Oh okay,

848
00:43:14,320 --> 00:43:19,120
Speaker 3: well you know they popped up on my door dash app.

849
00:43:19,239 --> 00:43:22,080
Speaker 2: It was like new places to get to go from,

850
00:43:22,680 --> 00:43:25,800
Speaker 2: and I'm like, cool, I'm always looking for new places.

851
00:43:26,440 --> 00:43:28,720
Speaker 2: If you guys have been like us, stuck in the house.

852
00:43:29,280 --> 00:43:31,919
Speaker 2: When you do eat, you just order some door dash

853
00:43:32,200 --> 00:43:35,080
Speaker 2: maybe you pick up somewhere that you're familiar with locally

854
00:43:35,200 --> 00:43:39,239
Speaker 2: or whatever. And so I'm like, I would like to

855
00:43:39,280 --> 00:43:41,960
Speaker 2: try some new places, you know, because that's one thing

856
00:43:42,000 --> 00:43:44,320
Speaker 2: people don't tell you. It's like, well, don't do DoorDash,

857
00:43:44,400 --> 00:43:46,800
Speaker 2: don't do this, you know grub hub. Just go to

858
00:43:46,880 --> 00:43:50,560
Speaker 2: the places locally and support them and stuff. I'm like, yeah, okay,

859
00:43:50,680 --> 00:43:52,960
Speaker 2: well we Karen and I like to go out and

860
00:43:53,000 --> 00:43:56,640
Speaker 2: eat at new places. Right, there's not that many fucking

861
00:43:57,440 --> 00:43:59,799
Speaker 2: ways to find out where the new places are if

862
00:43:59,800 --> 00:44:02,800
Speaker 2: you're doing the quarantine the right way. So it's like

863
00:44:03,000 --> 00:44:04,680
Speaker 2: at least with some of the apps.

864
00:44:04,360 --> 00:44:06,920
Speaker 3: And yelp and do that, you get that they'll be

865
00:44:07,080 --> 00:44:10,320
Speaker 3: like these places just open lot of times, particularly with

866
00:44:10,520 --> 00:44:12,600
Speaker 3: up they but like these places open up recently this

867
00:44:12,840 --> 00:44:15,800
Speaker 3: week a hot spot. So that's how I find a

868
00:44:15,840 --> 00:44:17,759
Speaker 3: lot of new places like cause if you don't do

869
00:44:17,920 --> 00:44:19,440
Speaker 3: it that way, a lot of these places you will

870
00:44:19,480 --> 00:44:20,040
Speaker 3: never find.

871
00:44:20,480 --> 00:44:23,880
Speaker 2: So vegan, these Vegan to Go popped up and it

872
00:44:24,000 --> 00:44:25,720
Speaker 2: was next to a couple of other places. I'm definitely

873
00:44:25,760 --> 00:44:30,399
Speaker 2: gonna try yes Ja spot on taco place. So it's

874
00:44:30,440 --> 00:44:32,359
Speaker 2: looking like, well a lot of these places are doing

875
00:44:32,760 --> 00:44:37,120
Speaker 2: is adjusting to the pandemic, and we'll see how long

876
00:44:37,200 --> 00:44:39,120
Speaker 2: it lasts. Cause, like I said, it might be like Chipotle.

877
00:44:39,520 --> 00:44:41,759
Speaker 2: I really do think this could be a business model

878
00:44:41,800 --> 00:44:43,719
Speaker 2: that lasts. Is like we're just setting up to go

879
00:44:43,960 --> 00:44:47,880
Speaker 2: restaurants and the idea of being able to do variety

880
00:44:48,760 --> 00:44:51,719
Speaker 2: and keep a smaller menu and not have to pay

881
00:44:51,840 --> 00:44:55,920
Speaker 2: for too much space inside, not to have to have waiters,

882
00:44:56,360 --> 00:44:59,880
Speaker 2: not to do yet it's kind of a really brilliant idea.

883
00:45:00,120 --> 00:45:02,839
Speaker 3: You're not paying all the tables, all the chairs, all

884
00:45:03,320 --> 00:45:06,120
Speaker 3: the stuff that it goes that you set up a restaurant.

885
00:45:05,719 --> 00:45:08,040
Speaker 2: Because also after the pandemic is over, a lot of

886
00:45:08,080 --> 00:45:10,920
Speaker 2: people will have now tried this type of style of

887
00:45:11,080 --> 00:45:14,719
Speaker 2: eating and getting more to go food and stuff, and

888
00:45:14,840 --> 00:45:16,719
Speaker 2: I think that might be here to stay. So you

889
00:45:16,840 --> 00:45:19,000
Speaker 2: might see people that are like, back in the day,

890
00:45:19,280 --> 00:45:21,440
Speaker 2: I would have just cooked or I would have went

891
00:45:21,480 --> 00:45:24,440
Speaker 2: out to eat or whatever. But you know what that's

892
00:45:24,480 --> 00:45:26,920
Speaker 2: because I had never used door dash before this, I

893
00:45:27,000 --> 00:45:31,000
Speaker 2: had never used Uber Eat. Well, now I'm primed to

894
00:45:31,080 --> 00:45:33,800
Speaker 2: be like, oh, yeah, this to go spot that I

895
00:45:33,960 --> 00:45:36,759
Speaker 2: learned about during the pandemic, this is my spot now.

896
00:45:37,160 --> 00:45:40,120
Speaker 3: Yes. And also a lot of these places me and

897
00:45:40,200 --> 00:45:44,120
Speaker 3: right you talked about it prior to the show. A

898
00:45:44,200 --> 00:45:47,120
Speaker 3: lot of these places are food trucks. So now I

899
00:45:47,200 --> 00:45:49,680
Speaker 3: can have a small location and be like, hey, if

900
00:45:49,680 --> 00:45:51,120
Speaker 3: you want to order, this is the spot. But I

901
00:45:51,160 --> 00:45:53,520
Speaker 3: can also have a food truck floating around the city too,

902
00:45:53,880 --> 00:45:55,399
Speaker 3: and you go to the food truck, and the whole

903
00:45:55,440 --> 00:45:57,239
Speaker 3: purpose of the food truck is literally to lead you

904
00:45:57,320 --> 00:45:58,040
Speaker 3: back to the store.

905
00:45:58,480 --> 00:46:02,840
Speaker 2: Now, this place is a little expensive, as most I

906
00:46:02,920 --> 00:46:08,960
Speaker 2: think places are. But we tried a couple of things. Well,

907
00:46:09,120 --> 00:46:11,440
Speaker 2: I this look, I would have to hit them up

908
00:46:11,480 --> 00:46:13,840
Speaker 2: again because I don't feel like I have enough grass

909
00:46:13,880 --> 00:46:16,080
Speaker 2: for their menu to really be giving a full review.

910
00:46:16,400 --> 00:46:18,719
Speaker 2: But let's just talk about what we did have. So

911
00:46:18,960 --> 00:46:20,280
Speaker 2: we had three different things.

912
00:46:20,360 --> 00:46:20,960
Speaker 3: We had.

913
00:46:22,600 --> 00:46:27,520
Speaker 2: Fried chicken tenders and the chicken is spelled with no

914
00:46:27,719 --> 00:46:31,800
Speaker 2: e is a possiphy instead of the E. You know,

915
00:46:32,080 --> 00:46:34,920
Speaker 2: now on their website says chicks tenders, but on the

916
00:46:35,560 --> 00:46:38,800
Speaker 2: on the the app it said chicken with no, so

917
00:46:38,880 --> 00:46:41,440
Speaker 2: I knew it wasn't chicken. You know, it's like the

918
00:46:41,560 --> 00:46:43,520
Speaker 2: word light when they spell an L I T E.

919
00:46:43,719 --> 00:46:45,560
Speaker 2: I'm like, I don't know what that means, but it

920
00:46:45,719 --> 00:46:48,920
Speaker 2: definitely means it ain't It ain't butter, you know, it

921
00:46:48,960 --> 00:46:53,200
Speaker 2: ain't sour cream whatever it is. But and they had

922
00:46:53,320 --> 00:46:57,320
Speaker 2: that with seasoned fries as a side. Now, the chicken

923
00:46:58,200 --> 00:47:00,239
Speaker 2: to me was not good. No.

924
00:47:00,480 --> 00:47:02,600
Speaker 3: And I don't know if it's because it was a

925
00:47:02,680 --> 00:47:06,480
Speaker 3: substitute meat or what, but no, I did not care

926
00:47:06,560 --> 00:47:06,759
Speaker 3: for that.

927
00:47:07,239 --> 00:47:10,279
Speaker 2: Yeah. I don't know what it's made of exactly, but

928
00:47:10,440 --> 00:47:14,200
Speaker 2: it doesn't really taste like chicken. So I think that

929
00:47:14,400 --> 00:47:17,399
Speaker 2: may have hurt like unlike impossible burgers and stuff where

930
00:47:17,400 --> 00:47:19,480
Speaker 2: I really do feel like that shit tastes enough like

931
00:47:19,560 --> 00:47:20,560
Speaker 2: a burger impossible.

932
00:47:21,560 --> 00:47:27,120
Speaker 3: Good Kudobus has an impossible burger possible meat that's absolutely delicious.

933
00:47:27,480 --> 00:47:30,799
Speaker 2: Yeah, so that's good enough to food. I taste buds, Right,

934
00:47:30,840 --> 00:47:33,200
Speaker 2: that's all I want to you know, and I want

935
00:47:33,239 --> 00:47:35,520
Speaker 2: to be food. For the record, right, I never walk in.

936
00:47:35,760 --> 00:47:37,560
Speaker 2: I wouldn't even have paid money for this if I

937
00:47:37,719 --> 00:47:40,320
Speaker 2: was gonna just make jokes about vegans and shit on

938
00:47:40,360 --> 00:47:43,800
Speaker 2: their food. That's not what it is. But I felt

939
00:47:43,880 --> 00:47:47,240
Speaker 2: like it tasted closer to what I would consider fish,

940
00:47:48,120 --> 00:47:50,719
Speaker 2: like a fish filet of strips of a fish fil air,

941
00:47:51,040 --> 00:47:53,919
Speaker 2: like the actually really the skin on the fish, kind

942
00:47:53,960 --> 00:47:58,120
Speaker 2: of like like if you fried that. And so you know,

943
00:47:58,400 --> 00:48:02,719
Speaker 2: it wasn't what my taste buzz were expecting it, and

944
00:48:03,080 --> 00:48:08,480
Speaker 2: it just wasn't very feeling, and and it didn't give

945
00:48:08,560 --> 00:48:11,600
Speaker 2: me the feeling of biting into meat I think textual wise,

946
00:48:11,800 --> 00:48:15,640
Speaker 2: you know, that kind of hurts it. But once again,

947
00:48:15,880 --> 00:48:17,480
Speaker 2: it wasn't the worst thing in the world. I can

948
00:48:17,520 --> 00:48:21,399
Speaker 2: see how people like it, but it wasn't for me, though.

949
00:48:22,040 --> 00:48:22,279
Speaker 3: I was.

950
00:48:22,480 --> 00:48:25,560
Speaker 2: Yeah, the fries were good though, so they came with

951
00:48:25,760 --> 00:48:30,359
Speaker 2: seasoned fries as the side, and whatever season they put

952
00:48:30,400 --> 00:48:37,400
Speaker 2: on these fries, Oh my godlious delicious. Okay, so I

953
00:48:37,520 --> 00:48:39,480
Speaker 2: had to try some of this other stuff too, because

954
00:48:39,480 --> 00:48:44,360
Speaker 2: they got Beyond Beef and black bean burrito, quarter pound

955
00:48:44,440 --> 00:48:48,239
Speaker 2: burger with fries. So I'll definitely try some of this

956
00:48:48,280 --> 00:48:50,400
Speaker 2: stuff because it sounds a little bit healthy, you know,

957
00:48:51,760 --> 00:48:54,719
Speaker 2: beyond breakfast sounds. So I'll try it because I'm also

958
00:48:54,840 --> 00:48:57,800
Speaker 2: knowing these people that's like against this shit. Like I

959
00:48:57,960 --> 00:49:01,000
Speaker 2: know a lot of people that like it's like they

960
00:49:01,120 --> 00:49:06,560
Speaker 2: get their like they stake their personality or some shit.

961
00:49:06,680 --> 00:49:10,400
Speaker 2: I'm like, I eat meat, motherfucker. You know, it's like aggressive.

962
00:49:11,080 --> 00:49:13,160
Speaker 2: I don't feel that way about it. Like I like

963
00:49:13,320 --> 00:49:16,080
Speaker 2: trying different foods, and that applies to foods that are

964
00:49:16,520 --> 00:49:20,640
Speaker 2: quote unquote healthy or alternatives too. Like I like to

965
00:49:20,760 --> 00:49:24,040
Speaker 2: try and because I find sometimes I'm like, oh, who know,

966
00:49:24,360 --> 00:49:26,000
Speaker 2: who knew? I like kingwa who knew?

967
00:49:26,040 --> 00:49:29,800
Speaker 3: I like chick people, right. And Also I think for

968
00:49:30,440 --> 00:49:33,439
Speaker 3: a lot of the people that are like I like meat,

969
00:49:33,840 --> 00:49:37,080
Speaker 3: a lot of them getting well, not all vegans, but

970
00:49:37,200 --> 00:49:40,680
Speaker 3: some vegans. Actually I'm vegan, y'all like hearing that meat

971
00:49:40,680 --> 00:49:42,719
Speaker 3: shit people get tired of that. So they're like, fuck you, Yes,

972
00:49:42,800 --> 00:49:44,400
Speaker 3: I eat meat and ain't nothing you could do it,

973
00:49:44,440 --> 00:49:45,759
Speaker 3: by the bitch, and I ain't gonna give it up,

974
00:49:45,800 --> 00:49:48,279
Speaker 3: you know, And it becomes like this unnecessary war when

975
00:49:48,320 --> 00:49:49,320
Speaker 3: it actually doesn't.

976
00:49:49,040 --> 00:49:49,320
Speaker 5: Have to be.

977
00:49:49,440 --> 00:49:51,879
Speaker 2: Yeah, and I think honestly, a lot of people make

978
00:49:52,000 --> 00:49:53,280
Speaker 2: up that vegan aggression.

979
00:49:53,719 --> 00:49:54,839
Speaker 3: Yeah, Like there's a few.

980
00:49:54,960 --> 00:49:57,120
Speaker 2: There's like a handful of them that I asked wholes.

981
00:49:57,239 --> 00:49:59,919
Speaker 2: It's just like atheists. It's a handful who are asked,

982
00:50:00,239 --> 00:50:01,680
Speaker 2: and I'm sure they're a loud and they get on

983
00:50:01,719 --> 00:50:04,919
Speaker 2: people's nerves. But the vast majority of them you don't

984
00:50:05,000 --> 00:50:06,919
Speaker 2: know because they're not't even talking to me about the ship.

985
00:50:07,000 --> 00:50:08,840
Speaker 3: It's not relevant, you know.

986
00:50:09,280 --> 00:50:12,160
Speaker 2: And meanwhile people do it with everything I know, with

987
00:50:12,360 --> 00:50:15,320
Speaker 2: air fryers. That's what what I'm into now. And so

988
00:50:16,120 --> 00:50:18,840
Speaker 2: you know, no one's asking you you bringing up air friers.

989
00:50:19,120 --> 00:50:23,040
Speaker 2: Hopefully people aren't thinking I'm, you know, being a dick.

990
00:50:23,160 --> 00:50:24,800
Speaker 2: It's like, oh, I'm into this, and that's what a

991
00:50:24,840 --> 00:50:26,879
Speaker 2: lot of vegan people are doing this, Like oh I'm

992
00:50:26,960 --> 00:50:29,839
Speaker 2: into this. Oh cool, you into this too. I will

993
00:50:30,000 --> 00:50:33,320
Speaker 2: eat vegan, I'll try vegan, I'll try vegetarian. But I

994
00:50:33,520 --> 00:50:36,200
Speaker 2: but it's never out of some like this is my

995
00:50:36,520 --> 00:50:38,879
Speaker 2: this is my new diet, or this is my new

996
00:50:40,680 --> 00:50:43,440
Speaker 2: this is a new way of living or whatever. So anyway,

997
00:50:43,440 --> 00:50:44,160
Speaker 2: I did enjoy this.

998
00:50:44,440 --> 00:50:48,919
Speaker 3: Yeah, And also I think for me when it comes

999
00:50:48,960 --> 00:50:51,960
Speaker 3: to this, I can do this because it's cooked. And

1000
00:50:52,080 --> 00:50:55,120
Speaker 3: I've tried raw, don't. I don't like raw, So you know,

1001
00:50:55,280 --> 00:50:57,560
Speaker 3: I'm like, hey, it's cooked, I'm down, and yeah, I'll

1002
00:50:57,600 --> 00:50:59,920
Speaker 3: tried it. And it wasn't for me, but I did

1003
00:51:00,200 --> 00:51:00,800
Speaker 3: try it, you know.

1004
00:51:01,080 --> 00:51:03,960
Speaker 2: I mean, we got that couple of nasty emails about it,

1005
00:51:04,040 --> 00:51:06,920
Speaker 2: one person comparing ship to slavery, which is super weird.

1006
00:51:07,000 --> 00:51:10,840
Speaker 2: But yeah. Another thing we had was, and this was

1007
00:51:10,880 --> 00:51:15,960
Speaker 2: the show stiller to me, they had vegan chili.

1008
00:51:16,600 --> 00:51:21,319
Speaker 3: Yeah, that ship was delicious, y'all. Do you ever made

1009
00:51:21,400 --> 00:51:23,720
Speaker 3: that put their foot in it? And they they actually

1010
00:51:23,760 --> 00:51:25,000
Speaker 3: they put the hell out of that chill.

1011
00:51:25,239 --> 00:51:28,880
Speaker 2: It was hardy black bean chili with beyond beef and

1012
00:51:29,640 --> 00:51:39,480
Speaker 2: uh it was uh seven dollars listen, okay, like standard

1013
00:51:40,200 --> 00:51:43,160
Speaker 2: of them. This the new standard for chili. Okay. It

1014
00:51:43,360 --> 00:51:47,320
Speaker 2: was so damn good man. They put their foot in

1015
00:51:47,440 --> 00:51:50,440
Speaker 2: that chili, not literally because that would be meat, but

1016
00:51:50,640 --> 00:51:55,640
Speaker 2: it was so good. They put that beyond foot that yeah.

1017
00:51:57,440 --> 00:52:03,919
Speaker 3: That beyond burgerfoot in that they put the possible meat feet.

1018
00:52:05,000 --> 00:52:09,080
Speaker 2: It made you want to vegan slap somebody, okay. And

1019
00:52:09,200 --> 00:52:14,680
Speaker 2: the last thing that we had was Son's Kitchen. Son's

1020
00:52:14,800 --> 00:52:19,880
Speaker 2: Kitchen seems to like from what I've gathered, it seems

1021
00:52:19,920 --> 00:52:23,520
Speaker 2: to be that they were like a food truck and

1022
00:52:23,680 --> 00:52:26,200
Speaker 2: then they and it's not just them, a couple of

1023
00:52:26,200 --> 00:52:30,560
Speaker 2: other people in this location. It's called the Something Kitchen.

1024
00:52:31,120 --> 00:52:34,640
Speaker 2: I forget what it's called something kitchen location, but it

1025
00:52:34,840 --> 00:52:39,200
Speaker 2: seems like, yeah, the city Kitchen is what it's called.

1026
00:52:39,520 --> 00:52:42,840
Speaker 2: See the city kitch k I t c H. And

1027
00:52:42,960 --> 00:52:45,680
Speaker 2: it sounds like the city Kitch is this location where

1028
00:52:46,360 --> 00:52:51,200
Speaker 2: people take like maybe former food trucks and make them

1029
00:52:51,280 --> 00:52:57,320
Speaker 2: in the actual like pop ups. And uh yeah, we

1030
00:52:57,400 --> 00:53:00,439
Speaker 2: are a commercial ghost kitchen community providing private and share

1031
00:53:00,560 --> 00:53:04,359
Speaker 2: kitchen faculties for all food businesses throughout North Carolina. So yeah,

1032
00:53:04,560 --> 00:53:07,000
Speaker 2: that makes sense. So Soun's Kitchen is set up in

1033
00:53:07,040 --> 00:53:13,879
Speaker 2: there now and they make authentic traditional Chinese style food.

1034
00:53:15,520 --> 00:53:17,360
Speaker 2: And when you think of Chinese food, I think a

1035
00:53:17,400 --> 00:53:20,560
Speaker 2: lot of people think American. Yeah, you think in general,

1036
00:53:20,680 --> 00:53:24,920
Speaker 2: South that's not that's not what this is. Yeah, that's

1037
00:53:24,960 --> 00:53:29,480
Speaker 2: not what it is. It's literally that like Chinese style food,

1038
00:53:30,840 --> 00:53:36,440
Speaker 2: where you have uh all kinds of you have all

1039
00:53:36,520 --> 00:53:38,440
Speaker 2: kinds of stuff, like mostly dumplings.

1040
00:53:39,680 --> 00:53:39,759
Speaker 3: Uh.

1041
00:53:39,840 --> 00:53:44,799
Speaker 2: They have a ton of dumplings, uh, and pork chop dumplings.

1042
00:53:45,160 --> 00:53:49,399
Speaker 2: We tried those beef and carrot dumplings, and we did

1043
00:53:49,640 --> 00:53:51,719
Speaker 2: the shrimp and chicken dumplings and the.

1044
00:53:51,960 --> 00:53:54,400
Speaker 3: Beef and carrot dumplings. I didn't care too much for.

1045
00:53:54,680 --> 00:53:57,239
Speaker 3: I don't know because because some of the stuff you go, Oh,

1046
00:53:57,280 --> 00:53:58,759
Speaker 3: if I would have had it fresh, it may have

1047
00:53:58,840 --> 00:54:00,000
Speaker 3: made a difference in how it takes.

1048
00:54:00,440 --> 00:54:02,920
Speaker 2: It definitely took something off of it that we couldn't

1049
00:54:03,080 --> 00:54:05,680
Speaker 2: have it. It's sitting down in a restaurant with that sauce.

1050
00:54:06,200 --> 00:54:09,520
Speaker 2: I do love their choices of sauce. Yes, they have

1051
00:54:09,600 --> 00:54:12,120
Speaker 2: a variety of different sauces. Most people just kind of

1052
00:54:12,200 --> 00:54:15,000
Speaker 2: do like a soy spased sauce and that's it.

1053
00:54:16,560 --> 00:54:16,800
Speaker 5: It was.

1054
00:54:18,600 --> 00:54:21,239
Speaker 2: They had more than three choices, but I chose three.

1055
00:54:22,280 --> 00:54:22,480
Speaker 3: Yeah.

1056
00:54:23,520 --> 00:54:27,560
Speaker 2: But yeah, they have these dumplings and like I said,

1057
00:54:27,600 --> 00:54:29,840
Speaker 2: I and I'll probably warm them up again at some

1058
00:54:30,040 --> 00:54:33,200
Speaker 2: point and really see what it's got. But the ones

1059
00:54:33,239 --> 00:54:38,120
Speaker 2: they have vinegar and soy scallion garlic sauce, cilantro garlic sauce,

1060
00:54:38,200 --> 00:54:41,120
Speaker 2: spicy garlic sauce, which is the one I got, spicy

1061
00:54:41,200 --> 00:54:43,719
Speaker 2: black bean, which is another one I got in my

1062
00:54:43,880 --> 00:54:47,080
Speaker 2: last session. One style. I didn't see that. I'll get

1063
00:54:47,120 --> 00:54:50,880
Speaker 2: that next time, but we ended up going with I

1064
00:54:50,960 --> 00:54:54,120
Speaker 2: think cilantro garlic, spicy garlic, and spicy black bean. I

1065
00:54:54,280 --> 00:54:57,840
Speaker 2: like the garlic, yeah, because that's not spicy. I like

1066
00:54:57,920 --> 00:55:01,000
Speaker 2: spicy stuff, So spicy black mean was the best to me.

1067
00:55:01,239 --> 00:55:04,160
Speaker 2: But I'm not a big soy person. Soy sauce person,

1068
00:55:04,640 --> 00:55:06,800
Speaker 2: it's a little too salty. Honestly. When I eat my

1069
00:55:07,560 --> 00:55:10,760
Speaker 2: my dumplings a lot of times I like duct sauce

1070
00:55:10,880 --> 00:55:13,480
Speaker 2: or sweet and sour sauce or something like that around dumplings.

1071
00:55:15,239 --> 00:55:17,680
Speaker 2: I know that's not traditional, but that's what I like. Okay,

1072
00:55:17,880 --> 00:55:23,719
Speaker 2: that's that's my sugar grits. So we had that. Then

1073
00:55:23,760 --> 00:55:26,680
Speaker 2: we had hot and dried noodles, which is a vegan

1074
00:55:26,800 --> 00:55:34,560
Speaker 2: dish which uh I don't know, like pictured on the website,

1075
00:55:34,760 --> 00:55:37,440
Speaker 2: is totally different than how we got it. Because this

1076
00:55:37,560 --> 00:55:41,160
Speaker 2: ship had it was like cilantro and noodles. It was

1077
00:55:41,280 --> 00:55:43,800
Speaker 2: a lot of cilantro. It was very it was spicy

1078
00:55:43,880 --> 00:55:46,399
Speaker 2: and stuff, but like and maybe you had to mix

1079
00:55:46,520 --> 00:55:48,279
Speaker 2: it up and you really can't do that with the

1080
00:55:49,640 --> 00:55:51,839
Speaker 2: to gold container. You need to put it in another dish.

1081
00:55:52,040 --> 00:55:54,560
Speaker 3: Yes, I guarantee you. We probably look in the bottom

1082
00:55:54,560 --> 00:55:56,920
Speaker 3: of probably juice in a boomed look. I was like, oh,

1083
00:55:57,040 --> 00:55:57,560
Speaker 3: this needs a.

1084
00:55:57,600 --> 00:56:00,920
Speaker 2: Juice in it. Yeah, but I don't know if it's

1085
00:56:00,960 --> 00:56:03,799
Speaker 2: a juice thing. I'm looking at the pictures. They're called

1086
00:56:03,880 --> 00:56:07,000
Speaker 2: hot and dry noodles. I don't think it's gonna be juice.

1087
00:56:08,840 --> 00:56:10,919
Speaker 2: So they have some noodles that have juice and broth

1088
00:56:11,040 --> 00:56:12,080
Speaker 2: and stuff, but these ain't them.

1089
00:56:12,400 --> 00:56:16,879
Speaker 3: Okay, anyway, I like them. Karen was not a fan.

1090
00:56:18,800 --> 00:56:22,960
Speaker 2: Yeah, so that was one of the noodles we tried.

1091
00:56:23,960 --> 00:56:26,680
Speaker 2: Then we tried and like I said, we tried three

1092
00:56:26,760 --> 00:56:30,520
Speaker 2: different types of those dumplings. We had uh, pork, pork

1093
00:56:30,600 --> 00:56:35,279
Speaker 2: and chive. I like beef and carrot a lot. It

1094
00:56:35,400 --> 00:56:39,080
Speaker 2: might have been my favorite. And then shrimp and chicken,

1095
00:56:39,120 --> 00:56:40,160
Speaker 2: which is always good.

1096
00:56:40,280 --> 00:56:40,880
Speaker 3: I like that too.

1097
00:56:41,920 --> 00:56:47,360
Speaker 2: And then we had rice bowls which was it a

1098
00:56:47,480 --> 00:56:50,440
Speaker 2: rice bowl. No, it wasn't a rice bowl, but they

1099
00:56:50,480 --> 00:56:53,680
Speaker 2: had something where it was like beef and stew beef

1100
00:56:53,840 --> 00:56:58,080
Speaker 2: over rice, which was so good.

1101
00:57:00,080 --> 00:57:01,520
Speaker 3: The wet noodle that wouldn't dry.

1102
00:57:02,360 --> 00:57:04,480
Speaker 2: Yeah, well, hold on, you're thinking about two different things.

1103
00:57:04,960 --> 00:57:08,960
Speaker 2: The stew beef over rice was the rice was they

1104
00:57:09,000 --> 00:57:09,879
Speaker 2: had potatoes?

1105
00:57:10,560 --> 00:57:11,319
Speaker 3: Oh that one?

1106
00:57:11,600 --> 00:57:15,240
Speaker 2: Yes, yes, yes, yeah, So the stew beef over rice

1107
00:57:15,760 --> 00:57:20,560
Speaker 2: was good to me and and and it was I

1108
00:57:20,640 --> 00:57:23,520
Speaker 2: wish we would have got it in a restaurant because

1109
00:57:23,520 --> 00:57:25,200
Speaker 2: you could put it in a bowl or something and

1110
00:57:25,280 --> 00:57:27,480
Speaker 2: it really would have like really been good.

1111
00:57:27,960 --> 00:57:29,800
Speaker 3: And the saluce was delicious because you could tell, like

1112
00:57:29,880 --> 00:57:32,960
Speaker 3: the potatoes and stuff soaked that sauce up, and yeah,

1113
00:57:33,040 --> 00:57:34,760
Speaker 3: you would have put that rice on the bottom and

1114
00:57:34,880 --> 00:57:36,200
Speaker 3: coming in with that meat.

1115
00:57:36,280 --> 00:57:40,200
Speaker 2: That would potatoes were so good, was delicious. And then

1116
00:57:40,360 --> 00:57:43,919
Speaker 2: to me, the show stealer was the red braids beef

1117
00:57:44,040 --> 00:57:44,640
Speaker 2: noodle soup.

1118
00:57:45,200 --> 00:57:45,400
Speaker 3: Yes.

1119
00:57:46,480 --> 00:57:49,520
Speaker 2: Now, even though we had to put this together at home,

1120
00:57:49,600 --> 00:57:51,440
Speaker 2: it was those kinds where you like, they give you

1121
00:57:51,520 --> 00:57:53,200
Speaker 2: the bowl, but then you take the broth and put

1122
00:57:53,240 --> 00:57:55,000
Speaker 2: it in once you get to your crib, so it

1123
00:57:55,080 --> 00:57:57,960
Speaker 2: won't spell right that and so a lot of.

1124
00:57:58,000 --> 00:58:01,880
Speaker 3: Times so everything gonna get socky, right, Oh my god,

1125
00:58:02,040 --> 00:58:03,440
Speaker 3: if it was worth separating it.

1126
00:58:03,600 --> 00:58:09,080
Speaker 2: First of all, the meat and the beef is so

1127
00:58:09,560 --> 00:58:14,240
Speaker 2: soft and tender, just so tender, full of flavor, full

1128
00:58:14,320 --> 00:58:19,560
Speaker 2: of juice. Okay, it was amazing. The back choi, the

1129
00:58:19,760 --> 00:58:24,320
Speaker 2: baby booi in there, it was sucking up all that broth.

1130
00:58:25,160 --> 00:58:28,280
Speaker 2: The noodles are basically the same as the hot dry noodles,

1131
00:58:28,320 --> 00:58:31,360
Speaker 2: but just they got sauce on them and the broth

1132
00:58:32,720 --> 00:58:37,840
Speaker 2: absorbs them. They have the thick noodles to the kind

1133
00:58:37,880 --> 00:58:40,880
Speaker 2: of noodles that when we watched that we watched the

1134
00:58:41,000 --> 00:58:48,000
Speaker 2: documentary on on Ramen. It was called Ramen I think

1135
00:58:49,120 --> 00:58:52,439
Speaker 2: something something of something about like for the Ramen Nerds

1136
00:58:52,520 --> 00:58:56,320
Speaker 2: or whatever some Hulu. Yes, but it had those kind

1137
00:58:56,360 --> 00:58:58,720
Speaker 2: of noodles. Normally, when you get Ramen in here, it's

1138
00:58:58,800 --> 00:59:06,440
Speaker 2: either like thin rice noodles, glass noodles, maybe even super thicks.

1139
00:59:06,600 --> 00:59:09,720
Speaker 3: Yes, and the small ones are similar to like a

1140
00:59:09,800 --> 00:59:12,880
Speaker 3: spaghetti type of style, but like a thicker spaghetti. But yes,

1141
00:59:13,320 --> 00:59:16,040
Speaker 3: this is the kind of that they eat over there.

1142
00:59:16,640 --> 00:59:19,120
Speaker 3: Because the thing is, I remember them talking about how

1143
00:59:19,640 --> 00:59:23,320
Speaker 3: a lot of the the chefs over their movies watching

1144
00:59:23,360 --> 00:59:24,040
Speaker 3: that Ramen.

1145
00:59:23,840 --> 00:59:26,240
Speaker 2: Specially saying we saw heads by the way.

1146
00:59:26,240 --> 00:59:28,400
Speaker 3: Okay, they were saying how they make their noodles long

1147
00:59:28,480 --> 00:59:29,440
Speaker 3: and these noodles were long.

1148
00:59:29,480 --> 00:59:31,480
Speaker 2: There was like we make them not just along with

1149
00:59:31,560 --> 00:59:34,400
Speaker 2: the thick and party noodle.

1150
00:59:34,520 --> 00:59:37,600
Speaker 3: It was like people slurping you if you you literally

1151
00:59:37,640 --> 00:59:38,680
Speaker 3: were going to slurp, it wasn't.

1152
00:59:39,080 --> 00:59:41,280
Speaker 2: That's how I ate them too. I picked up that bowl,

1153
00:59:41,400 --> 00:59:43,240
Speaker 2: put it up to my chest and slurred on it.

1154
00:59:44,320 --> 00:59:46,760
Speaker 2: It was when I say it was good, it was

1155
00:59:46,960 --> 00:59:50,880
Speaker 2: so damn good job. The beef set it out. Everything

1156
00:59:50,960 --> 00:59:55,440
Speaker 2: about that bowl was fucking perfect. Out of everything we

1157
00:59:55,600 --> 00:59:58,840
Speaker 2: just talked about food wise, that's to me the shell stealer.

1158
01:00:00,000 --> 01:00:01,520
Speaker 2: And like I said, there's plenty of other stuff they

1159
01:00:01,600 --> 01:00:05,760
Speaker 2: have that was really good. It's not uh like Son's Kitchen.

1160
01:00:06,480 --> 01:00:10,040
Speaker 2: They got they got they got some some some meat.

1161
01:00:10,120 --> 01:00:12,800
Speaker 2: So I'm I'm on their Instagram page now and they

1162
01:00:12,960 --> 01:00:15,920
Speaker 2: got like a too not tutorial, but they show like

1163
01:00:16,000 --> 01:00:19,000
Speaker 2: the making up this this beef bowl and you see

1164
01:00:19,040 --> 01:00:21,880
Speaker 2: them start frying the beef. You see how juicy it is,

1165
01:00:22,000 --> 01:00:25,240
Speaker 2: how flavorful it is. You see you see them pouring

1166
01:00:25,280 --> 01:00:29,320
Speaker 2: the broth everything, so like they know what they're doing

1167
01:00:29,360 --> 01:00:33,080
Speaker 2: at Sun's Kitchen. I definitely will be back because they

1168
01:00:33,440 --> 01:00:36,640
Speaker 2: did the damn thing. Okay, what segment do we have

1169
01:00:36,760 --> 01:00:37,120
Speaker 2: coming up?

1170
01:00:37,160 --> 01:00:41,680
Speaker 3: Next can The next segment is your is what is

1171
01:00:41,760 --> 01:01:06,800
Speaker 3: your segment called? Cook that Nick? Cook that. Oh yeah,

1172
01:01:07,080 --> 01:01:10,800
Speaker 3: it's time for Roger Seine. It's time for cook that nigga.

1173
01:01:11,160 --> 01:01:13,640
Speaker 2: You know, you know how we do, okay, Karen, you

1174
01:01:13,760 --> 01:01:16,520
Speaker 2: know how we do over here? All we do is

1175
01:01:16,680 --> 01:01:24,200
Speaker 2: what we do. We it's my segment. Time to talk

1176
01:01:24,240 --> 01:01:29,800
Speaker 2: about the food that I enjoy making. This meal was

1177
01:01:31,600 --> 01:01:35,040
Speaker 2: not a Hello Fresh or anything like that. It was

1178
01:01:35,160 --> 01:01:42,000
Speaker 2: inspired by just me going to the store. So when

1179
01:01:42,040 --> 01:01:43,840
Speaker 2: I go to the store, you know, we get things

1180
01:01:43,880 --> 01:01:45,280
Speaker 2: on the list and stuff. But every once and a

1181
01:01:45,280 --> 01:01:47,520
Speaker 2: whow stopped by, like the meat department or something, and

1182
01:01:47,600 --> 01:01:49,440
Speaker 2: just see what they got in there. Especially now we

1183
01:01:49,520 --> 01:01:55,640
Speaker 2: got the air fryer. I made some damn some sausages

1184
01:01:55,680 --> 01:01:58,240
Speaker 2: in the airfarm. Oh my god, put it and I

1185
01:01:58,280 --> 01:02:00,280
Speaker 2: went and bought I just went and bought cold flaw

1186
01:02:00,360 --> 01:02:02,720
Speaker 2: from the you know, the produce department or whatever, the

1187
01:02:02,800 --> 01:02:07,960
Speaker 2: Delhi department, and just the sausages in the air fire.

1188
01:02:08,080 --> 01:02:12,600
Speaker 3: And then that Chipotle Male it was it's called.

1189
01:02:12,840 --> 01:02:16,160
Speaker 2: It's yeah, it's it was, it's.

1190
01:02:19,960 --> 01:02:20,160
Speaker 3: Yeah.

1191
01:02:20,200 --> 01:02:23,520
Speaker 2: I'm drawing a blank on it. It's something NAIs though,

1192
01:02:24,080 --> 01:02:27,680
Speaker 2: like something something or something.

1193
01:02:29,520 --> 01:02:33,920
Speaker 3: Mayonnaise. You know how they get fancy with They don't

1194
01:02:33,920 --> 01:02:40,200
Speaker 3: want to say nao, uh yeah, it's gourmets. Okay, that's what.

1195
01:02:41,520 --> 01:02:44,680
Speaker 2: Boar's head, fiery Chipotle Gourmet.

1196
01:02:44,880 --> 01:02:45,880
Speaker 3: I love that.

1197
01:02:46,120 --> 01:02:47,600
Speaker 2: So I'm sure they have it, and a bunch of

1198
01:02:47,600 --> 01:02:49,960
Speaker 2: wherever you have Boar's Head, I'm sure they have it.

1199
01:02:50,080 --> 01:02:54,320
Speaker 2: But so I took anyway, that's what that was simple

1200
01:02:54,320 --> 01:02:56,920
Speaker 2: because it's literally no recipe. Is you put them in

1201
01:02:57,000 --> 01:02:59,480
Speaker 2: the air fire and the way our air frier set

1202
01:02:59,520 --> 01:03:02,400
Speaker 2: up it keeps oh did you say? Oh God? That's

1203
01:03:02,440 --> 01:03:04,880
Speaker 2: the secret, y'all. And you just put them in there

1204
01:03:04,920 --> 01:03:08,919
Speaker 2: for about fifteen eighteen minutes. You flip them over halfway through,

1205
01:03:09,640 --> 01:03:12,880
Speaker 2: finished roasting them, you know, testing with the meat the

1206
01:03:12,920 --> 01:03:14,600
Speaker 2: mode to make sure they cooked all the way through.

1207
01:03:15,000 --> 01:03:18,840
Speaker 2: Throw them on a bun, slap of that coasloll and

1208
01:03:18,920 --> 01:03:21,480
Speaker 2: that that that maze.

1209
01:03:24,840 --> 01:03:30,080
Speaker 3: And so good. And when I tell y'all, we can't

1210
01:03:30,120 --> 01:03:31,960
Speaker 3: grill anymore because that I old one of the old

1211
01:03:32,000 --> 01:03:34,760
Speaker 3: plus we used to cook. Grill When you bite into it,

1212
01:03:34,800 --> 01:03:37,360
Speaker 3: it gets you that snap when you bite into it.

1213
01:03:37,480 --> 01:03:39,960
Speaker 2: Almost like it's grilled, but juicier.

1214
01:03:40,120 --> 01:03:44,560
Speaker 3: But rights, when I tell y'all that shit was deed lists.

1215
01:03:44,560 --> 01:03:46,240
Speaker 3: I think you good that like two or three times,

1216
01:03:46,640 --> 01:03:48,120
Speaker 3: and I see some more and then I was.

1217
01:03:48,160 --> 01:03:53,000
Speaker 2: Like almost made. On the night I was, I thought

1218
01:03:53,040 --> 01:03:54,640
Speaker 2: you was in their sleep. I didn't realize you were

1219
01:03:54,640 --> 01:03:57,919
Speaker 2: still up. I would have made so no problem. But yeah,

1220
01:03:58,000 --> 01:04:00,920
Speaker 2: so anyway, what I did make, that's not even what

1221
01:04:01,000 --> 01:04:05,880
Speaker 2: you came for. I made garlic chipot le, jerk lamb

1222
01:04:06,640 --> 01:04:11,840
Speaker 2: loin chops, my nigga roastick, Cajun spice, coliflower, and Bosmodi rice,

1223
01:04:11,920 --> 01:04:15,280
Speaker 2: Bosmodi rice, just bosmatic rice. Followed the instructions, nothing special,

1224
01:04:16,120 --> 01:04:19,680
Speaker 2: but I just thought they needed some starts with it right.

1225
01:04:21,200 --> 01:04:24,560
Speaker 2: The Cajun spice colarflower. The only reason is cageen spice

1226
01:04:24,560 --> 01:04:27,720
Speaker 2: because we care about the spice sweet and that was

1227
01:04:27,760 --> 01:04:31,360
Speaker 2: one of the spices. But it's basically a basic recipe

1228
01:04:31,400 --> 01:04:38,720
Speaker 2: I got from all recipes for garlic parmesan coliflower. But

1229
01:04:39,120 --> 01:04:42,160
Speaker 2: I only really followed the recipe to know how long

1230
01:04:42,240 --> 01:04:44,360
Speaker 2: to cook it right, because I just need to at

1231
01:04:44,400 --> 01:04:46,160
Speaker 2: this point, I don't need all the shit. I just

1232
01:04:46,280 --> 01:04:49,800
Speaker 2: need to know, like distemperature for this long four point

1233
01:04:49,800 --> 01:04:53,360
Speaker 2: fifty for like twenty five minutes or something. Flipping halfway

1234
01:04:53,400 --> 01:04:56,520
Speaker 2: through So what I did, though, was I took in

1235
01:04:56,600 --> 01:04:59,400
Speaker 2: a casserole dish. So what I did was, you know,

1236
01:05:00,280 --> 01:05:03,280
Speaker 2: put a little bit of oil, uh you know, like

1237
01:05:03,640 --> 01:05:06,960
Speaker 2: olive oil, avocado or whatever. Put a little oil. I mint,

1238
01:05:07,080 --> 01:05:11,479
Speaker 2: some garlic, clothes and salt pepper, put it in a bag.

1239
01:05:11,720 --> 01:05:13,960
Speaker 2: Then I put that chapotle jerk spice in that too.

1240
01:05:14,480 --> 01:05:16,760
Speaker 2: And then I put the coliflower in there or put

1241
01:05:16,760 --> 01:05:18,560
Speaker 2: it in a bowl whatever, and then I shake it up,

1242
01:05:18,840 --> 01:05:25,440
Speaker 2: cover it, bake it delicious. Colarflowers so underrated roasted cauliflower,

1243
01:05:25,880 --> 01:05:30,160
Speaker 2: you know, so good? You know, I feel like when

1244
01:05:30,160 --> 01:05:32,400
Speaker 2: I was a kid. It just I think one of

1245
01:05:32,440 --> 01:05:35,200
Speaker 2: your taste buds developed differently when you get adults. A

1246
01:05:35,280 --> 01:05:38,840
Speaker 2: lot of times, yes, most of the time, all salt

1247
01:05:38,880 --> 01:05:39,560
Speaker 2: pepper to taste.

1248
01:05:39,640 --> 01:05:41,920
Speaker 3: Yes, A lot of times that is presented to you.

1249
01:05:42,080 --> 01:05:44,280
Speaker 3: Bull and brush sprouts ippresent.

1250
01:05:44,040 --> 01:05:48,120
Speaker 2: To you, bull and stuff. Although I still haven't made

1251
01:05:48,160 --> 01:05:50,240
Speaker 2: a turn up recipe, I don't know that I would

1252
01:05:50,800 --> 01:05:54,480
Speaker 2: about to, I know, but I have to think about

1253
01:05:54,520 --> 01:05:57,800
Speaker 2: that one. Turnips. I don't know if I had the

1254
01:05:57,880 --> 01:06:02,480
Speaker 2: imagination for turnips right now, like I could imagine brussel

1255
01:06:02,520 --> 01:06:05,680
Speaker 2: sprouts being good, I could imagine carries a bunch of stuff,

1256
01:06:05,760 --> 01:06:07,560
Speaker 2: but turnips, I just.

1257
01:06:08,000 --> 01:06:10,960
Speaker 3: Find the rite recipe to soften them and make them sweet.

1258
01:06:11,400 --> 01:06:13,680
Speaker 2: I'm sure there's something you can do. There's always something

1259
01:06:14,000 --> 01:06:17,320
Speaker 2: somebody that made them. You know, Bacon style turnips, that's

1260
01:06:17,360 --> 01:06:19,800
Speaker 2: my favorite. I bet you it's out there, bacon and

1261
01:06:19,840 --> 01:06:20,560
Speaker 2: Brussels sprouts.

1262
01:06:20,600 --> 01:06:24,320
Speaker 3: I'm like, you just like bacon, but make everything taste better.

1263
01:06:24,520 --> 01:06:30,040
Speaker 2: Yeah, anyway, but the show stiller, y'all, Oh my god,

1264
01:06:31,280 --> 01:06:33,120
Speaker 2: I made lamb loin chops.

1265
01:06:33,200 --> 01:06:33,280
Speaker 3: Now.

1266
01:06:33,360 --> 01:06:35,240
Speaker 2: I have never made this cut of lamb before. I

1267
01:06:35,320 --> 01:06:40,880
Speaker 2: made lamb chops before, but never like this. And they

1268
01:06:40,920 --> 01:06:43,960
Speaker 2: were so easy to make, like small t bones they

1269
01:06:44,040 --> 01:06:46,960
Speaker 2: do they do? They were so easy to make. I

1270
01:06:47,120 --> 01:06:53,160
Speaker 2: bought like, I want to say, seven, I bought seven

1271
01:06:53,240 --> 01:06:56,680
Speaker 2: of them because I did. They so small that you

1272
01:06:56,840 --> 01:06:59,439
Speaker 2: I almost didn't know, Like how do you get full

1273
01:06:59,480 --> 01:07:00,000
Speaker 2: off the fat?

1274
01:07:00,120 --> 01:07:01,360
Speaker 3: As do you do?

1275
01:07:01,480 --> 01:07:03,600
Speaker 2: You not get for it? Am I gonna bite this

1276
01:07:03,640 --> 01:07:05,040
Speaker 2: shit and be like I wish I would have bought

1277
01:07:05,080 --> 01:07:07,120
Speaker 2: more of these motherfuckers. Three of these ain't enough for

1278
01:07:07,200 --> 01:07:11,120
Speaker 2: two of these little medallions, right, But they were actually

1279
01:07:11,120 --> 01:07:13,680
Speaker 2: pretty feeling once I had the coliflower and the rice

1280
01:07:13,760 --> 01:07:19,000
Speaker 2: with them. But so what I did was. I looked

1281
01:07:19,040 --> 01:07:21,160
Speaker 2: up a recipe for him, and it was one of

1282
01:07:21,200 --> 01:07:23,680
Speaker 2: those long you know my mother used to summer and

1283
01:07:24,120 --> 01:07:27,680
Speaker 2: you know, but you skipped down to the recipe the

1284
01:07:27,720 --> 01:07:31,080
Speaker 2: whole book. Yeah, you skip down to the recipe. And

1285
01:07:31,200 --> 01:07:33,840
Speaker 2: the reason I found the recipe just googling lambloin jobs,

1286
01:07:34,080 --> 01:07:37,920
Speaker 2: you know. And it was basically so simple. It was like,

1287
01:07:38,800 --> 01:07:40,880
Speaker 2: take them out of the fridge, let them sit for

1288
01:07:40,880 --> 01:07:43,840
Speaker 2: about twenty thirty minutes, get so they get room temperature.

1289
01:07:44,920 --> 01:07:49,800
Speaker 2: Take some garlic, some fresh garter clothes, I mint stoves.

1290
01:07:50,680 --> 01:07:54,080
Speaker 2: Take some It said like three tablespoons of oil, but

1291
01:07:54,160 --> 01:07:57,840
Speaker 2: you really for this many, I needed like six of

1292
01:07:58,520 --> 01:08:02,720
Speaker 2: olive oil or something salt pepper, and like I said,

1293
01:08:02,720 --> 01:08:07,200
Speaker 2: I put chipotle jerk spice on it too, and then

1294
01:08:07,240 --> 01:08:11,000
Speaker 2: you basically cover them in that you cover, you eat,

1295
01:08:11,120 --> 01:08:13,640
Speaker 2: you rubber rubber to each each one of them in there.

1296
01:08:14,120 --> 01:08:17,000
Speaker 2: And then we have a big cast iron skillet that

1297
01:08:17,080 --> 01:08:22,160
Speaker 2: I'm pretty good about keeping clean and I don't wash

1298
01:08:22,240 --> 01:08:26,519
Speaker 2: it really, but I scrape it. And we don't use

1299
01:08:26,520 --> 01:08:28,519
Speaker 2: it that often, so it never gets discussed in or

1300
01:08:28,560 --> 01:08:31,439
Speaker 2: germed up or whatever, but I always scrape it clean

1301
01:08:31,640 --> 01:08:33,840
Speaker 2: so that this, you know, so it's basically it's almost

1302
01:08:33,920 --> 01:08:35,920
Speaker 2: non stick, which is crazy to say for a cast

1303
01:08:35,920 --> 01:08:36,320
Speaker 2: iron skill.

1304
01:08:36,479 --> 01:08:39,519
Speaker 3: Yeah, yeah, it's basically to the point because Rogic does

1305
01:08:39,640 --> 01:08:43,400
Speaker 3: like the traditional way, he'll lively used grape seed, or

1306
01:08:43,560 --> 01:08:45,599
Speaker 3: he'll order it down and put it in the oven

1307
01:08:45,640 --> 01:08:47,320
Speaker 3: and let it bake, like he go through all that.

1308
01:08:47,800 --> 01:08:50,439
Speaker 3: And if I do wash it, I'm washing it and

1309
01:08:50,479 --> 01:08:52,840
Speaker 3: then I dry it immediately, like I don't let the

1310
01:08:52,880 --> 01:08:55,000
Speaker 3: water sit on it if if I ever do have.

1311
01:08:55,080 --> 01:08:57,360
Speaker 2: To, Yeah, we don't put it in a dish washer

1312
01:08:57,920 --> 01:08:59,920
Speaker 2: or wash it with a like give it a real

1313
01:09:00,439 --> 01:09:04,600
Speaker 2: soap and wash wash that often. Like and if I

1314
01:09:04,720 --> 01:09:06,479
Speaker 2: do that, I oil it and then I bake it.

1315
01:09:07,080 --> 01:09:08,840
Speaker 3: Right. And also for those of you, if you have

1316
01:09:09,000 --> 01:09:12,240
Speaker 3: a cast iron skillet that I actually started rusting, if

1317
01:09:12,280 --> 01:09:14,160
Speaker 3: you grape seed order then put it in the oven

1318
01:09:14,200 --> 01:09:16,479
Speaker 3: and bake it several times, the rust go away.

1319
01:09:17,040 --> 01:09:20,960
Speaker 2: Uh. Anyway, So I put them in there. And what

1320
01:09:21,080 --> 01:09:23,320
Speaker 2: I did was the recipe didn't call for this part,

1321
01:09:23,840 --> 01:09:26,080
Speaker 2: but it was like it was like use the tables

1322
01:09:26,160 --> 01:09:27,840
Speaker 2: on the oil. Well, I took a little bit of oil,

1323
01:09:27,840 --> 01:09:30,240
Speaker 2: but then I also took some butter, and I put

1324
01:09:30,280 --> 01:09:32,280
Speaker 2: the butter in the pant and let that melt. Now,

1325
01:09:32,320 --> 01:09:36,240
Speaker 2: we don't use butter. It's vegetable basic.

1326
01:09:36,400 --> 01:09:38,519
Speaker 3: Yeah. I think it's avocado butter, yeah.

1327
01:09:38,560 --> 01:09:41,120
Speaker 2: Something like that. So I put that in there, let

1328
01:09:41,200 --> 01:09:44,439
Speaker 2: it get nice and bubbly and melty. Then I sat

1329
01:09:44,600 --> 01:09:47,680
Speaker 2: the set the lamb in there at for about three

1330
01:09:47,760 --> 01:09:50,560
Speaker 2: or four minutes each side, and I mean it was

1331
01:09:50,640 --> 01:09:53,519
Speaker 2: sizzling so nice. You know you can hear. I even

1332
01:09:53,560 --> 01:10:00,200
Speaker 2: put a video up that's that sizzle, y'all. Okay, So

1333
01:10:00,320 --> 01:10:03,000
Speaker 2: I just let it sizzle, and then I flipped it

1334
01:10:03,200 --> 01:10:06,040
Speaker 2: on the other side, and you follow me on Instagram,

1335
01:10:06,120 --> 01:10:08,400
Speaker 2: you can see this video. I let them and I

1336
01:10:08,520 --> 01:10:10,760
Speaker 2: do about three or four minutes on that side. But

1337
01:10:11,080 --> 01:10:14,639
Speaker 2: this is where this is the key to to how

1338
01:10:14,720 --> 01:10:17,360
Speaker 2: good these were. Okay, because that part everyone can do.

1339
01:10:17,920 --> 01:10:21,880
Speaker 2: But they're actually not done at this point. So then

1340
01:10:23,000 --> 01:10:25,000
Speaker 2: you lower it from what I had. It was on

1341
01:10:25,120 --> 01:10:29,360
Speaker 2: like medium high, so I lowered it to a low. Okay,

1342
01:10:30,000 --> 01:10:33,240
Speaker 2: flipped them one more time, and it cooked them about

1343
01:10:33,360 --> 01:10:35,800
Speaker 2: five minutes on low. That's part of the recipe too.

1344
01:10:37,280 --> 01:10:40,400
Speaker 2: Then when you're done with that, it's still not done.

1345
01:10:41,120 --> 01:10:45,800
Speaker 2: Then you take the lid, put it on top of

1346
01:10:45,840 --> 01:10:47,880
Speaker 2: the pant and you let them sit for ten more

1347
01:10:47,960 --> 01:10:51,720
Speaker 2: minutes and they cooked all the way through and they're

1348
01:10:51,800 --> 01:10:56,040
Speaker 2: tender and they're juicy. And I'm talking about like when

1349
01:10:56,080 --> 01:10:58,800
Speaker 2: I've been into this shit, I mean, the softest lamb

1350
01:10:58,840 --> 01:10:59,479
Speaker 2: I've ever had.

1351
01:10:59,439 --> 01:11:02,599
Speaker 3: In my life was absolutely delicious, y'all. And it looks

1352
01:11:02,640 --> 01:11:05,760
Speaker 3: like small tea bones, so nigga, I will actually bid

1353
01:11:05,840 --> 01:11:06,320
Speaker 3: all the way.

1354
01:11:06,240 --> 01:11:09,000
Speaker 2: Up to the t bone and it's like the perfect

1355
01:11:09,600 --> 01:11:14,879
Speaker 2: like inside. Because another thing I suggest, get a meat thermometer,

1356
01:11:15,640 --> 01:11:19,120
Speaker 2: a digital meat thermometer. I might even spring for the

1357
01:11:19,360 --> 01:11:25,679
Speaker 2: I saw like a ninety bluetooth meat thermometer on Amazon.

1358
01:11:25,760 --> 01:11:27,840
Speaker 2: I think I added to my wish list, but I

1359
01:11:27,960 --> 01:11:30,479
Speaker 2: might just go ahead and cop that for myself at

1360
01:11:30,520 --> 01:11:36,639
Speaker 2: some point because meet thermometers literally have changed the way

1361
01:11:36,880 --> 01:11:39,679
Speaker 2: I cook a lot of stuff in the kitchen, because

1362
01:11:41,320 --> 01:11:44,519
Speaker 2: there's certain temperatures where you know something and there's no

1363
01:11:44,680 --> 01:11:48,360
Speaker 2: guessword and certain shit I don't want to fuck around.

1364
01:11:48,439 --> 01:11:50,760
Speaker 2: Like I can do a steak, ye at this point,

1365
01:11:50,800 --> 01:11:54,400
Speaker 2: I can do any steak or beef almost always. I

1366
01:11:54,479 --> 01:11:58,320
Speaker 2: can do by by feel like I've been doing it

1367
01:11:58,400 --> 01:12:01,400
Speaker 2: long enough to be like, okay, that's been five minutes

1368
01:12:01,439 --> 01:12:01,760
Speaker 2: for it.

1369
01:12:02,240 --> 01:12:04,280
Speaker 3: The way it springs back when you touch it, I could,

1370
01:12:04,360 --> 01:12:04,720
Speaker 3: just like.

1371
01:12:05,040 --> 01:12:07,559
Speaker 2: I've done enough of those, not saying I'm perfect. I'm

1372
01:12:07,600 --> 01:12:09,439
Speaker 2: sure if I did a huge slice of steak, I

1373
01:12:09,640 --> 01:12:12,439
Speaker 2: need a bit like if I did like a roast

1374
01:12:12,560 --> 01:12:16,600
Speaker 2: or something. I've used that thermometer, but some shit. You

1375
01:12:16,680 --> 01:12:20,760
Speaker 2: can't fuck around with pork chicken, Yeah you can. You

1376
01:12:20,800 --> 01:12:23,360
Speaker 2: can't eat no medium well chicken, dog you gonna die.

1377
01:12:23,720 --> 01:12:27,640
Speaker 3: Not only that, the thing about the meat thermometer is

1378
01:12:27,720 --> 01:12:31,719
Speaker 3: that everybody's stove is different and everybody's oven is different.

1379
01:12:31,880 --> 01:12:33,760
Speaker 3: So a lot of times people want to simple way,

1380
01:12:33,840 --> 01:12:35,760
Speaker 3: just tell me how long in the temperature, But I

1381
01:12:35,920 --> 01:12:38,920
Speaker 3: don't know that, Yo, three P fifty is actually four hundred,

1382
01:12:39,640 --> 01:12:41,840
Speaker 3: and so guess what you might need to cook it

1383
01:12:42,240 --> 01:12:44,160
Speaker 3: at a shorter period of time. You might need to

1384
01:12:44,240 --> 01:12:45,760
Speaker 3: look the tempture like, I don't know that. So it's

1385
01:12:45,800 --> 01:12:47,599
Speaker 3: easier to be like, hey, you need to be at

1386
01:12:47,680 --> 01:12:49,840
Speaker 3: this temperature range. And a lot of times people that

1387
01:12:49,920 --> 01:12:52,840
Speaker 3: don't use thermometers get angry because they're like just telling

1388
01:12:52,920 --> 01:12:55,479
Speaker 3: how long. Well, I don't know how your setup is,

1389
01:12:55,600 --> 01:12:57,759
Speaker 3: So it's easier for me just to give you a temperature,

1390
01:12:57,840 --> 01:12:59,920
Speaker 3: because once you hit the temperature, you're good.

1391
01:13:00,600 --> 01:13:06,840
Speaker 2: Yeah, And so It was really really good. That thermometer

1392
01:13:07,000 --> 01:13:09,640
Speaker 2: came in handy because it was like, this temperature is

1393
01:13:09,680 --> 01:13:12,200
Speaker 2: where you need to be with your lamb. And you

1394
01:13:12,680 --> 01:13:15,600
Speaker 2: know that's the thing. When you're cooking seven pieces, some

1395
01:13:15,800 --> 01:13:18,720
Speaker 2: of it's gonna be all the way done, some I'm

1396
01:13:18,720 --> 01:13:20,760
Speaker 2: gonna be hotter than others and stuff like that. But

1397
01:13:21,040 --> 01:13:23,840
Speaker 2: once you sit it for ten minutes with that lid

1398
01:13:23,960 --> 01:13:26,639
Speaker 2: on it, everything was perfect temperature and done.

1399
01:13:28,720 --> 01:13:33,559
Speaker 3: So God, they so good, y'all. They it was absolutely delicious.

1400
01:13:33,600 --> 01:13:35,840
Speaker 3: I was the bone. It was so good.

1401
01:13:36,040 --> 01:13:38,519
Speaker 2: Like I took a picture. I had to. I posted

1402
01:13:39,200 --> 01:13:41,240
Speaker 2: a video of me just taking a bike. You can

1403
01:13:41,320 --> 01:13:44,439
Speaker 2: see how soft it is and the steam coming off

1404
01:13:44,520 --> 01:13:47,639
Speaker 2: of it. And I couldn't even help myself my face

1405
01:13:47,960 --> 01:13:49,960
Speaker 2: when I looked at the camera. I was just like,

1406
01:13:50,160 --> 01:13:51,479
Speaker 2: this is this shit is good?

1407
01:13:51,720 --> 01:13:52,840
Speaker 3: I did that?

1408
01:13:53,240 --> 01:13:57,080
Speaker 2: Yes, I didn't do that, so yeah, and it just

1409
01:13:57,160 --> 01:13:59,599
Speaker 2: served it up and it was good. So that's been

1410
01:14:00,439 --> 01:14:06,919
Speaker 2: of course. Uh, this just cook that nigga segment because

1411
01:14:08,000 --> 01:14:10,560
Speaker 2: it was that good. So you ready to get to

1412
01:14:10,640 --> 01:14:12,360
Speaker 2: the feed smack? Is that our next segment?

1413
01:14:12,439 --> 01:14:15,480
Speaker 3: Yeah? The next segment is your segment feed smack.

1414
01:14:19,120 --> 01:14:42,080
Speaker 1: Ships ship ship.

1415
01:14:37,840 --> 01:14:40,679
Speaker 2: All right, trying to get into the feed smack.

1416
01:14:41,000 --> 01:14:45,160
Speaker 3: Yes, we're gonna read your comments. So we're gonna read

1417
01:14:45,200 --> 01:14:48,040
Speaker 3: the comments on the last episode to see what you

1418
01:14:48,240 --> 01:14:48,720
Speaker 3: had to say.

1419
01:14:48,880 --> 01:14:51,000
Speaker 2: And we had six comments.

1420
01:14:50,640 --> 01:14:53,560
Speaker 3: Come on through, y'all six y'all listening.

1421
01:14:53,479 --> 01:14:57,439
Speaker 2: Okay, listen. I'm so sorry that we took another break

1422
01:14:57,560 --> 01:15:01,400
Speaker 2: because honestly, y'all deserve better. Okay, but we're working on it.

1423
01:15:01,520 --> 01:15:04,240
Speaker 2: We're working on it. We're trying to get some food experiences,

1424
01:15:04,280 --> 01:15:07,240
Speaker 2: as y'all can see, even in the damn apocalypse.

1425
01:15:07,280 --> 01:15:11,160
Speaker 3: Who's trying. Yes, we are trying, so we would try

1426
01:15:11,240 --> 01:15:11,639
Speaker 3: our best.

1427
01:15:11,920 --> 01:15:16,439
Speaker 2: Natasha pe says, oh yeah, we back, baby thoroughly enjoyed

1428
01:15:16,479 --> 01:15:18,120
Speaker 2: the trumph. Return to the list back and good. Now

1429
01:15:18,120 --> 01:15:20,000
Speaker 2: I need to get some goodness from the spice sweet

1430
01:15:20,040 --> 01:15:20,599
Speaker 2: post haste.

1431
01:15:20,640 --> 01:15:22,920
Speaker 3: I hope you did, yes, because I know some people

1432
01:15:23,080 --> 01:15:25,840
Speaker 3: like actually live in DC. And she she she opens,

1433
01:15:25,880 --> 01:15:28,800
Speaker 3: she's open, so y'all can go get like the thing is.

1434
01:15:29,360 --> 01:15:32,360
Speaker 3: Because I'm in North Carolina, I can't actually purchase a

1435
01:15:32,400 --> 01:15:34,200
Speaker 3: lot of the spices. I have to wait until the

1436
01:15:34,200 --> 01:15:36,240
Speaker 3: spices comes in the box and order the box.

1437
01:15:36,520 --> 01:15:39,920
Speaker 2: Yeah, and it's worth it too, because I've used the

1438
01:15:40,160 --> 01:15:42,360
Speaker 2: hell out of that occasions. I don't know, it's a

1439
01:15:42,479 --> 01:15:46,120
Speaker 2: little bit less. And then the mojo I was late

1440
01:15:46,200 --> 01:15:48,560
Speaker 2: to because I really wasn't sure what mojo went on.

1441
01:15:49,240 --> 01:15:55,439
Speaker 2: But I've been putting that mojo on like fish. And

1442
01:15:55,680 --> 01:16:01,800
Speaker 2: then it's another one that's sweet and savory is one,

1443
01:16:02,080 --> 01:16:03,640
Speaker 2: and I've been putting that on a lot of my

1444
01:16:03,840 --> 01:16:08,200
Speaker 2: vegetables actually for and for the sneaky vegetables like carrots

1445
01:16:08,200 --> 01:16:10,360
Speaker 2: which when you roast them turn a little bit sweet

1446
01:16:10,840 --> 01:16:14,600
Speaker 2: and then uh sweet potatoes, stuff like that. Put that

1447
01:16:14,760 --> 01:16:17,559
Speaker 2: on there, like it just gives it that little here

1448
01:16:17,600 --> 01:16:20,439
Speaker 2: and of sweetness. It's just like a little performance. It's

1449
01:16:20,479 --> 01:16:23,200
Speaker 2: just like a peed. Okay, it's just a little a

1450
01:16:23,240 --> 01:16:27,080
Speaker 2: little bit of the steroids your carroty.

1451
01:16:27,120 --> 01:16:29,200
Speaker 3: I'll be stalking her to be sure like she get

1452
01:16:29,240 --> 01:16:31,920
Speaker 3: a box and to be having flavor, if having spices in.

1453
01:16:31,960 --> 01:16:36,800
Speaker 2: It, I'm grabbing yep. And then the other one was

1454
01:16:36,920 --> 01:16:42,479
Speaker 2: jerk something jerk and yeah, so it's Chipotle jerk cage

1455
01:16:42,560 --> 01:16:47,080
Speaker 2: and so yeah, so yeah, definitely worth your money. J. S.

1456
01:16:47,160 --> 01:16:49,720
Speaker 2: William eight hundred said, So glad Li's hacking goods back

1457
01:16:49,760 --> 01:16:51,720
Speaker 2: any time of food, any types of food you guys

1458
01:16:51,760 --> 01:16:53,880
Speaker 2: want to try, maybe within the next year because of

1459
01:16:53,920 --> 01:16:58,599
Speaker 2: the rona that you've never tried before food, I want

1460
01:16:58,680 --> 01:17:05,479
Speaker 2: to try it. I've never tried before. Huh, Yes, actually,

1461
01:17:05,880 --> 01:17:10,639
Speaker 2: yes I do. I have been wanting for a while.

1462
01:17:10,800 --> 01:17:14,559
Speaker 2: Now we have them in town, but it was never

1463
01:17:14,680 --> 01:17:16,880
Speaker 2: in the convenent part of time. Maybe not that we

1464
01:17:16,960 --> 01:17:19,240
Speaker 2: do pick up take out. You just reminded me maybe

1465
01:17:19,280 --> 01:17:25,840
Speaker 2: I can do it. But Ethiopian food, African food. We

1466
01:17:25,960 --> 01:17:30,920
Speaker 2: actually had a person that we virtually met through what

1467
01:17:31,040 --> 01:17:34,120
Speaker 2: we did the Charlotte Podcast Festival, and she was even

1468
01:17:34,200 --> 01:17:36,120
Speaker 2: saying like she could have her mom make me some

1469
01:17:37,040 --> 01:17:39,719
Speaker 2: authentic food. But you know, I didn't want to put

1470
01:17:39,880 --> 01:17:41,840
Speaker 2: up a person that I don't know like that in

1471
01:17:41,960 --> 01:17:44,800
Speaker 2: that situation like that. But I will definitely go to

1472
01:17:44,840 --> 01:17:46,920
Speaker 2: a restaurant and pay for it and all that stuff.

1473
01:17:47,040 --> 01:17:49,519
Speaker 3: Yeah, because Charlotte has grown so much over the years,

1474
01:17:49,560 --> 01:17:52,960
Speaker 3: we have so much culture, so yeah, yeah, that's one

1475
01:17:53,120 --> 01:17:55,400
Speaker 3: genre that we have not tried. Yeah.

1476
01:17:55,600 --> 01:17:58,639
Speaker 2: So I haven't had enough African food in my life,

1477
01:17:58,880 --> 01:18:02,560
Speaker 2: and I definitely would love to try some of that.

1478
01:18:03,520 --> 01:18:05,360
Speaker 2: So what about you anything.

1479
01:18:07,240 --> 01:18:10,639
Speaker 3: Mmm? I mean, because we've done Jamaican, but I would

1480
01:18:10,680 --> 01:18:13,679
Speaker 3: like to try more Jamaican places around the city.

1481
01:18:14,040 --> 01:18:17,120
Speaker 2: Yeah, we tried a new new Indian place for us.

1482
01:18:17,240 --> 01:18:20,479
Speaker 2: It was new Jaipur and it's been right up street

1483
01:18:20,479 --> 01:18:24,240
Speaker 2: our whole lives. Never tried it. It's so fucking good. Yes,

1484
01:18:24,960 --> 01:18:26,920
Speaker 2: we had to talk about them one day because they

1485
01:18:27,040 --> 01:18:30,519
Speaker 2: had like this, they had non bread that had like

1486
01:18:30,800 --> 01:18:32,640
Speaker 2: lamb in it, cheese in it.

1487
01:18:33,720 --> 01:18:36,400
Speaker 3: Yeah I should I hadn't even think. I haven't thought

1488
01:18:36,400 --> 01:18:38,280
Speaker 3: about so we definitely have to hit to hit them

1489
01:18:38,360 --> 01:18:39,080
Speaker 3: back up again.

1490
01:18:39,560 --> 01:18:44,320
Speaker 2: But uh yeah, so nothing but nothing specifically our Hagish,

1491
01:18:44,640 --> 01:18:47,320
Speaker 2: our Irish food anything, because like a lot of white

1492
01:18:47,880 --> 01:18:51,360
Speaker 2: no offense for a lot of white European food, I

1493
01:18:51,439 --> 01:18:55,400
Speaker 2: don't have I don't have the curiosity for it. I've

1494
01:18:55,479 --> 01:18:57,799
Speaker 2: tried something, by the way, I'm not saying it's terrible,

1495
01:18:57,880 --> 01:18:59,880
Speaker 2: but like we've gone to a place where it's like

1496
01:18:59,880 --> 01:19:01,560
Speaker 2: a Irish pub and I look at the menu and

1497
01:19:01,640 --> 01:19:05,280
Speaker 2: I'll be like, I don't want no fucking hogs shot

1498
01:19:05,360 --> 01:19:10,479
Speaker 2: on all right, no deliver sausage or whatever. Yeah, Like

1499
01:19:10,560 --> 01:19:11,600
Speaker 2: I'm good, and.

1500
01:19:11,600 --> 01:19:13,479
Speaker 3: I'm pretty sure you probably can get in a certain

1501
01:19:13,520 --> 01:19:16,559
Speaker 3: places and it's probably absolutely delicious, but it's not something

1502
01:19:16,640 --> 01:19:19,040
Speaker 3: that I'm like, ooh, this is something that jumps out

1503
01:19:19,080 --> 01:19:19,280
Speaker 3: at me.

1504
01:19:19,479 --> 01:19:22,840
Speaker 2: Yeah, this's is Charlotte. I'll try it. Basically, let's see

1505
01:19:22,880 --> 01:19:24,759
Speaker 2: two duitar sets, how Rod and Cannon. I've been Premium

1506
01:19:24,760 --> 01:19:26,360
Speaker 2: for a couple of years. By my first time listening

1507
01:19:26,360 --> 01:19:29,400
Speaker 2: to listmacking Good enjoyed the content. Now I'm hungry. Suddenly

1508
01:19:29,439 --> 01:19:32,280
Speaker 2: these rice Christmas don't look so appealing. Loll take care, Carina.

1509
01:19:32,960 --> 01:19:35,360
Speaker 2: Thank you our girl, Sidney says, yay, we're back. I

1510
01:19:35,479 --> 01:19:38,679
Speaker 2: love liftsmacking Good, Karen. We have a local spice shop

1511
01:19:38,720 --> 01:19:41,599
Speaker 2: on South Boulevard called Savory and Spice. They have season

1512
01:19:41,720 --> 01:19:43,960
Speaker 2: from all over the world. I believe they have a

1513
01:19:44,040 --> 01:19:48,760
Speaker 2: sight where you can order during COVID Sydney Savory and Spice. Yeah,

1514
01:19:49,720 --> 01:19:53,320
Speaker 2: thank you, that down. This's why we gotta do the

1515
01:19:53,320 --> 01:19:56,120
Speaker 2: show them often. We've been sitting on this for months.

1516
01:19:56,760 --> 01:19:56,880
Speaker 5: Uh.

1517
01:19:57,240 --> 01:19:59,600
Speaker 2: And lastly, Classic R and B Lover says, I love this,

1518
01:20:00,040 --> 01:20:01,679
Speaker 2: but so to listen backing Good, I saved to listen

1519
01:20:01,720 --> 01:20:03,560
Speaker 2: to as a treat while doing other work, and it

1520
01:20:03,640 --> 01:20:05,120
Speaker 2: helped me get through my task with a smile on

1521
01:20:05,160 --> 01:20:06,920
Speaker 2: my face. I love this podcast and I hope you

1522
01:20:06,960 --> 01:20:08,600
Speaker 2: can find a way to do another one. In the

1523
01:20:08,680 --> 01:20:13,240
Speaker 2: age of coronavirus. Well, we like I said, we're trying.

1524
01:20:13,400 --> 01:20:16,439
Speaker 2: I'm gonna continue to try to be adventurous with I

1525
01:20:16,680 --> 01:20:20,679
Speaker 2: order it out, Like it really sucks not being able

1526
01:20:20,680 --> 01:20:22,919
Speaker 2: to go out to restaurants and have a full experience.

1527
01:20:23,000 --> 01:20:25,519
Speaker 2: But that doesn't mean we can't look. It's not like

1528
01:20:25,600 --> 01:20:29,920
Speaker 2: we stopped eating, you know, you know, whether it's cooking

1529
01:20:30,200 --> 01:20:36,280
Speaker 2: a meal, whether it's uh trying some new takeout, We're

1530
01:20:36,320 --> 01:20:38,960
Speaker 2: gonna We're gonna keep having experiences. And I've never stopped

1531
01:20:38,960 --> 01:20:42,960
Speaker 2: collecting the news, so we always we have more than

1532
01:20:43,040 --> 01:20:46,360
Speaker 2: enough articles to talk about. So we yeah, we'll be

1533
01:20:46,479 --> 01:20:50,559
Speaker 2: back and uh yeah, we'll appreciate y'all anything else can.

1534
01:20:52,320 --> 01:20:54,360
Speaker 3: All I have to tell you is if your lips

1535
01:20:54,360 --> 01:20:57,960
Speaker 3: ain't smacking, it ain't good. And I'm glad you guys

1536
01:20:58,000 --> 01:20:59,960
Speaker 3: around and we'll see you next time.

1537
01:21:01,439 --> 01:21:08,360
Speaker 1: You tell him say spagging yang good, y'all. Let's say

1538
01:21:08,479 --> 01:21:14,599
Speaker 1: spagging and sacking, sacking, y'all, let's say smacking.

1539
01:21:20,360 --> 01:21:26,719
Speaker 4: There's so many awesome dishes everything tay soul, delicious weed,

1540
01:21:26,880 --> 01:21:31,360
Speaker 4: our own donicious food and knowledge as well, be wishing.

1541
01:21:31,160 --> 01:21:33,880
Speaker 3: For all that we can find it.

1542
01:21:34,600 --> 01:21:39,840
Speaker 5: Food for the soul, entertaining, caring is our guy, and

1543
01:21:40,000 --> 01:21:41,360
Speaker 5: she will help.

1544
01:21:41,200 --> 01:21:48,400
Speaker 1: Us to your say, smacking this span this man, Josh say,

1545
01:21:48,479 --> 01:21:55,120
Speaker 1: spagging this man good. This spank Jose say, spaking this

1546
01:21:55,600 --> 01:22:03,599
Speaker 1: man good. If y'all sace planking a fat cal