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The Best Pizza In LA From Peter Ferriero Now On Amazon Prime · Arroe Collins Like It's Live

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  Speaker 1: your exploration. Good morning, Peter, how are you doing today.
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  Speaker 2: I'm doing great, man, It's good to be here.
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  Speaker 3: Thank you for having me, allowing me to share my
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  Speaker 3: love of La Pizza.
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  Speaker 1: Oh my god, I'm so with you on that because
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  Speaker 1: my daughter graduated from UCLA. So when you were on there,
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  Speaker 1: I'm going, of course, I've been there. Yeah, I've been there.
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  Speaker 1: I've been there, and so I mean, you were definitely
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  Speaker 1: inside my heart. And I've also been up in New York.
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  Speaker 1: But you bring up something with that New York pizza,
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  Speaker 1: and there's only one pizza in New York. And I
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  Speaker 1: love the fact that you had the courage to be
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  Speaker 1: able to say that there's only one, but when you
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  Speaker 1: got to California, there's a variety, and my god, it
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  Speaker 1: has infected the entire world.
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  Speaker 2: I agree.
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  Speaker 3: I mean when every time I go back to the
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  Speaker 3: East Coast, since I've even started making this documentary, I'm like, Okay, well,
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  Speaker 3: where is the other style of pizza? And it's all
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  Speaker 3: one style. In New York, it's the New York style
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  Speaker 3: of pizza. And that's great, it's good when we go there.
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  Speaker 3: I'm sure you can crush a couple of New York
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  Speaker 3: slices at your favorite New York spot. But for me,
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  Speaker 3: collectively in Los Angeles right now, we have every style
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  Speaker 3: of pizza. I say, that's what makes it so punk
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  Speaker 3: rock is that we don't necessarily have to have our
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  Speaker 3: own style, but we have all of the styles and
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  Speaker 3: styles you've never heard of.
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  Speaker 1: So what are you doing with people like myself?
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  Speaker 2: Like you?
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  Speaker 1: Because Bill kind of brought it up there about what
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  Speaker 1: are we doing in Carolina? We just make it ourselves.
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  Speaker 1: In other words, we put our own junk on it.
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  Speaker 1: We put as thick as you wanted, as thin as
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  Speaker 1: you wanted, and it's become a kind of like a
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  Speaker 1: personal thing, and nobody is really, you know, buying a
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  Speaker 1: gigantic pizza. They're buying their own little individual and making
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  Speaker 1: it their own.
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  Speaker 3: I mean that sounds really cool too in the Carolinas.
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  Speaker 3: I mean, I have not had pe in the Carolinas.
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  Speaker 3: It's news to me now that there is pizza in
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  Speaker 3: the Carolina. But that.
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  Speaker 2: Is that's amazing.
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  Speaker 3: I think a big part of the point of the
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  Speaker 3: film too, is like pizza isn't really based on locale location.
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  Speaker 2: Anymore, you know what I mean.
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  Speaker 3: It's like, wherever there's a really good pizza maker, there's
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  Speaker 3: going to be a good pizza.
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  Speaker 1: So is it going to offend you when I tell
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  Speaker 1: you what I said on iHeartRadio? I said, pizza is
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  Speaker 1: nothing more than the egg roll of Italy? Am I
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  Speaker 1: wrong with that? It just seems like they threw everything
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  Speaker 1: onto it.
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  Speaker 3: For me, I understand your point of where you're going,
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  Speaker 3: But for me, the bite of cheese, sauce and you know,
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  Speaker 3: is a little bit different than an egg roll, you
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  Speaker 3: know what I mean? Like I could dig into that
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  Speaker 3: for days. Not to say that I don't enjoy an
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  Speaker 3: egg roll, but like I crave a pizza from all
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  Speaker 3: the different styles and different locations more than I do
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  Speaker 3: an egg roll, and that's not to offend fans of
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  Speaker 3: egg rolls, so if they're fans of them.
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  Speaker 1: One of the things that's happening, especially here in Charlotte.
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  Speaker 1: I'm sure it is around the rest of the nation,
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  Speaker 1: but there's a lot of fusion going on. I'm seeing
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  Speaker 1: a lot of sushi restaurants that are now bringing in
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  Speaker 1: pizza and in the way that you still get your sushi,
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  Speaker 1: but it's on a pizza bed.
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  Speaker 2: Okay.
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  Speaker 3: So there's a place in Los Angeles called uh Pizza
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  Speaker 3: Ria to say they do a tokyo style pizza. They
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  Speaker 3: don't put sushi per se on the pizza, but they
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  Speaker 3: do put like he has a tuna pizza, which was
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  Speaker 3: like a which was really interesting, And I think I
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  Speaker 3: think that's a part of it, right, Like I feel
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  Speaker 3: like in La like they'll take a chance on something
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  Speaker 3: like that knowing that the people that would go to
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  Speaker 3: that restaurant might be okay with being like, Okay, it's
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  Speaker 3: tunan a pizza, or it's caviar on a pizza, or
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  Speaker 3: it's chicken barbecue on a pizza, you know what I mean,
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  Speaker 3: A barbecue chicken Like I mean, I think I would
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  Speaker 3: be down to try that pizza that you just mentioned.
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  Speaker 1: Well, we did a pizza over there by when OJ
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  Speaker 1: had his house over there, because we were over there
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  Speaker 1: as journalists doing what journalists do. And the thing is
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  Speaker 1: our pizza that we had over there was pretty much
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  Speaker 1: it was like having Thanksgiving. Everything that's Thanksgiving was on
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  Speaker 1: a pizza. And I couldn't get enough of that with
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  Speaker 1: that cranberry sauce and everything on it.
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  Speaker 3: Yeah, I wouldn't put cranberry sauce on a pizza for
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  Speaker 3: me personally, that's not my vibe. I'm sure somebody would
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  Speaker 3: like now I have the answer to what I would
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  Speaker 3: not put on a pizza, But.
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  Speaker 2: I mean, hey, why not?
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  Speaker 1: And I like how I'm filled with courage you got
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  Speaker 1: when you started talking about Chicago, because you're right, it
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  Speaker 1: is a cast role. And man, I agreed with that
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  Speaker 1: person in the way that because to me it was
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  Speaker 1: too thick. I was freaked out the first time I
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  Speaker 1: had a Chicago pizza. But yet all these people even
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  Speaker 1: here in the Carolina is they order it from Chicago
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  Speaker 1: and have it shipped in here.
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  Speaker 3: The deep Dish pizza. I call it like a Saturday
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  Speaker 3: Morning cartoon pizza. You know what I mean, you don't
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  Speaker 3: know what it really is, but it's doing something for
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  Speaker 3: someone and they're entertained by it. But I mean it's
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  Speaker 3: not my favorite. I can't fold it. It's just too
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  Speaker 3: saucy sometimes, you know what I mean. So it's not
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  Speaker 3: my favorite pizza at all.
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  Speaker 1: Well, you really break down things. Is it the air,
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  Speaker 1: is it the water? What are we putting in the dough?
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  Speaker 1: And right away, while I'm sitting there experiencing the best
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  Speaker 1: pizza in La, I'm going, Okay, could they do it
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  Speaker 1: on Mars? What's your answer?
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  Speaker 3: I think they could probably do it on Mars as
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  Speaker 3: long as you're bringing you know, you're bringing the produce
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  Speaker 3: from La, the flower from Italy. I think they can.
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  Speaker 3: But it's definitely not the water.
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  Speaker 1: Well, I'm shocked that people haven't gotten gutsy with their
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  Speaker 1: pizzas out in California. Put some liquid IV in there
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  Speaker 1: or something that you know that has that you know,
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  Speaker 1: something that little bit of that, Oh this is good
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  Speaker 1: for me because oh my god, it's got propel in it,
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  Speaker 1: so it must be good for me.
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  Speaker 3: Yeah, I'm sure Wolfgang Puck is thinking about that right now.
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  Speaker 1: Are oh okay? Because wasn't Wolfgang or what he was
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  Speaker 1: the dude they gave us the salmon pizza, right, I mean,
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  Speaker 1: which I'm right away. My mouth was watering when I
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  Speaker 1: saw it, and now I'm thinking, that's a lot of
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  Speaker 1: salmon on a pizza.
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  Speaker 3: Yeah, I mean to me, it feels more like a
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  Speaker 3: bagel than it does a pizza. Yes, but you know
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  Speaker 3: he's he's calling me a pizza so and it's Wolfgang Puck.
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  Speaker 2: I'm not gonna argue or debate him.
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  Speaker 1: Were you shocked by the different forms of variety of passion,
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  Speaker 1: because it really does seem like it's reached beyond a
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  Speaker 1: family tradition. This is a personal problem, is what I
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  Speaker 1: see it as.
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  Speaker 3: I agree with you that there are that like it
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  Speaker 3: did become a thing after a while of like going
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  Speaker 3: to all the different pizza places, and who started by
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  Speaker 3: doing pizza out of their apartment or who started by
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  Speaker 3: just being like this great chef. Like, there's a lot
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  Speaker 3: of variety of different entry points into people that are
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  Speaker 3: making pizza. There's a guy that's making pizza out of
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  Speaker 3: the parking lot out of a church in Venice Beach
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  Speaker 3: and like, and it's so good. Like, I mean, there's
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  Speaker 3: just so much different stuff happening now.
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  Speaker 1: But see, dude, when you say that out there in
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  Speaker 1: the parking lot and stuff right away. If I see
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  Speaker 1: a restaurant and it's got a low rating and I'm
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  Speaker 1: going into to do pizza, I'm I don't care. As
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  Speaker 1: far as I'm concerned, that's an extra added spice. I
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  Speaker 1: don't care if you have a low rating. I want
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  Speaker 1: a good pizza. And if your hands are dirty, I'm
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  Speaker 1: from Montana. We eat dirt in Montana.
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  Speaker 2: Yeah, I mean, it's all good with me. I would
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  Speaker 2: prefer a higher rating.
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  Speaker 3: But if the pizza is out of a parking lot,
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  Speaker 3: it's like a food truck, Like, why not?
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  Speaker 2: Right?
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  Speaker 1: It's a craftsmanship, isn't it to be able to create pizza.
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  Speaker 1: This is not just something that you know, I just
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  Speaker 1: picked it up when I was reading this this cookbook. No,
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  Speaker 1: I mean there really is some showmanship and craftsmanship here,
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  Speaker 1: isn't there.
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  Speaker 2: I do think so.
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  Speaker 3: I actually, like I really do think that whether it's
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  Speaker 3: New York, Chicago, or wherever you're making your pizza, like,
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  Speaker 3: there is a craftsmanship. I will say, like in New York,
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  Speaker 3: Like you know, sometimes there's lineage of like sons father's
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  Speaker 3: grandfather is great grandfathers all carrying on that tradition of pizza,
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  Speaker 3: and so I understand why it gets so personal when
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  Speaker 3: the crafts becomes that way. But you know, in other
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  Speaker 3: cities there also have those stories and have people that
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  Speaker 3: are coming at it with a new lens and like
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  Speaker 3: reinventing it almost to a degree of trying something different
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  Speaker 3: or a different flower or whatever.
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  Speaker 2: And I think it's all good for pizza.
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  Speaker 1: Please do not move. There's more with Peter coming up next.
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  Speaker 1: The name of the documentary now available on Amazon Prime
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  Speaker 1: The Best Pizza in La. We are back. Your documentary
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  Speaker 1: is going to become such a conversation piece because I'm
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  Speaker 1: not gonna lie to you. I work at a grocery
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  Speaker 1: store because I just like being with people, and every
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  Speaker 1: time one of those frozen pizzas came by, I brought
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  Speaker 1: up your documentary. My god, that was That's such a
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  Speaker 1: conversation starter, your documentary, because all of a sudden people
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  Speaker 1: wanted to know what was going on and what were
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  Speaker 1: they going to learn? And oh, my god, why hasn't
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  Speaker 1: this ever been done before?
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  Speaker 3: I just wanted to you know, I grew up eating
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  Speaker 3: pizza all the time as a Jersey kid, and I,
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  Speaker 3: you know, look at pizza like I used to watch
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  Speaker 3: Beverly Hills myn No. Two and oh while eating pizza.
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  Speaker 3: I used to watch WWF wrestling eating pizza like it's
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  Speaker 3: This was this pop culture sort of thing that was
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  Speaker 3: connected to my brain, and I just kept thinking about, like,
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  Speaker 3: I need to go make this documentary because everywhere in
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  Speaker 3: La I would go, I would order pizza and it
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  Speaker 3: would be really really good, and then somebody would be like, wait,
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  Speaker 3: you can't get a good pizza in LA and I
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  Speaker 3: was like, what are you talking about.
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  Speaker 2: You don't live in La.
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  Speaker 3: I live in LA and I get good pizza all
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  Speaker 3: the time in La. So I became very passionate about
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  Speaker 3: this topic.
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  Speaker 1: Well, because of your documentary this time around, I thought,
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  Speaker 1: I'm going to do something different, because Peter would do
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  Speaker 1: something different. I'm going to air fry my pizza. Oh god, dude,
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  Speaker 1: it was so incredible because it was so crispy on
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  Speaker 1: the outside.
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  Speaker 2: I mean that sounds really good.
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  Speaker 3: I mean you talked about frozen pizza like I love
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  Speaker 3: a good frozen pizza, like an l EO's pizza.
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  Speaker 2: I don't know if you ever.
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  Speaker 1: Had that, yeah yes, yeah, yeah yeah. So now I mean,
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  Speaker 1: I because once again, I grew up in the state
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  Speaker 1: of Montana. Mom didn't put everything in the refrigerator all
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  Speaker 1: the time because we were cowboys, we were farmers, and
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  Speaker 1: and that pizza would sit out there forever. And so
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  Speaker 1: I always thought that we had beef jerky pizza, and
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  Speaker 1: I I like a good pizza that really is dry,
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  Speaker 1: because it's something to chew on for a long time.
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  Speaker 2: Okay, I mean that sounds that sounds personal.
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  Speaker 1: Come on, Peter, you would do something like that. Come on,
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  Speaker 1: come on, that does sound good, you think.
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  Speaker 2: I mean, I definitely like a little sauce.
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  Speaker 1: You know, Well, I'll give you some. I'll give you
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  Speaker 1: something to dip it in. But it's just I guess
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  Speaker 1: it's just the chewiness, or maybe maybe just the the
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  Speaker 1: different spices have seeped now into the dough and it's
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  Speaker 1: not like a battle between space, is there.
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  Speaker 3: I mean, like, I like some things like I like
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  Speaker 3: my jerky to be jerky, and I like my pizza
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  Speaker 3: to be pizza.
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  Speaker 1: What did you learn? Because I mean, to be a
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  Speaker 1: pizza kind of sewer like you are, you still have
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  Speaker 1: to be a student because we're all trying to reinvent
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  Speaker 1: something here.
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  Speaker 3: I guess I learned about a style of pizza that
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  Speaker 3: I did not know existed, which was that Tokyo style pizza.
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  Speaker 3: And it was something I had never had before. And
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  Speaker 3: it's just a little bit like a little oil and
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  Speaker 3: salt and so, and it's the fluffiness of the dough.
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  Speaker 3: And so that was something that I learned during the
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  Speaker 3: making of it, where I was like, oh, I didn't
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  Speaker 3: even know that this style of pizza existed, and it's
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  Speaker 3: so good, and it's in LA and it's you know,
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  Speaker 3: in Tokyo too, obviously, but yeah.
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  Speaker 1: And I'm so glad that you keep putting La in there.
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  Speaker 1: And the reason why is because I wish these tourists
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  Speaker 1: would get the hell off the four h five and
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  Speaker 1: go go into the back roads of LA and have
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  Speaker 1: an authentic pizza. Get off the tourist trap and get
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  Speaker 1: in there, because to me, that's where the real pizza
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  Speaker 1: is in LA.
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  Speaker 3: And yeah, I mean, like, you don't go to LA
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  Speaker 3: and say I'm going to go to Papa John's or
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  Speaker 3: the California Pizza Kitchen and think that you've eaten pizza
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  Speaker 3: in LA. You have to go to you have to
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  Speaker 3: go through watch the documentary and find the different shops.
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  Speaker 1: So now, now, where along the lines did you guys say,
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  Speaker 1: here's the thing, the main running theme behind the documentary
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  Speaker 1: the best peace in La We're gonna make it look
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  Speaker 1: like that, we're gonna go to Spago, We're gonna where
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  Speaker 1: it's gonna go all the way. And I love that
• 12:17
  Speaker 1: kind of stuff. Heter when you when you can take
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  Speaker 1: me from mentioning Spago in the beginning and then and
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  Speaker 1: then you continue it all the way through the thing
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  Speaker 1: that to me is a solid documentary when you can
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  Speaker 1: carry me that far.
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  Speaker 3: I wanted to say, like, I tried to get Wolfgang
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  Speaker 3: Puck to be in the documentary so many times, and
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  Speaker 3: I think one of the reasons I did that was because,
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  Speaker 3: like in the midway point, it was like they had
• 12:39
  Speaker 3: gotten back to me and were like, oh, maybe he'll
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  Speaker 3: do it, and then it was always a pass, pass pass,
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  Speaker 3: So I was like, well, I'm gonna have to wind
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  Speaker 3: up there, you know what I mean, I have to
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  Speaker 3: try it.
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  Speaker 2: I can't, you know.
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  Speaker 3: I kept on getting close enough to getting him to
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  Speaker 3: do it, but there wasn't enough information out there where
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  Speaker 3: I was like, it's actually kind of better if Wolfgang
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  Speaker 3: doesn't do this.
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  Speaker 2: Documentary now at this point.
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  Speaker 3: So and then we went outside and just stood outside
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  Speaker 3: of his pizza spot and ordered it.
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  Speaker 1: So, now, when you start getting into the history of pizza,
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  Speaker 1: do you find yourself stepping on family traditions? Because I
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  Speaker 1: mean you really dig in and go finding some answers here.
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  Speaker 1: And that's what I love about it is that you
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  Speaker 1: didn't do it nonchalantly. You went in there to educate
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  Speaker 1: us as viewers.
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  Speaker 3: Yeah, I mean I wanted to know, like how places
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  Speaker 3: got here, how did people get here, how did the
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  Speaker 3: different chefs get here, what made them want to do
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  Speaker 3: pizza out in Los Angeles? And we do get into
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  Speaker 3: some of those stories, you know, I wanted to. I
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  Speaker 3: really wanted to explore what LA's pizza scene was like
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  Speaker 3: for a long time and what's been happening in the
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  Speaker 3: last few years. And so I wanted to just do
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  Speaker 3: the best I could at like giving that story so
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  Speaker 3: that it's not framed in a way from the outside
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  Speaker 3: and people from the outside could look at La and
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  Speaker 3: be like, oh, okay, I could go to La and
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  Speaker 3: get a good pizza.
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  Speaker 1: Okay, we got to get real serious here. Come on,
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  Speaker 1: Tory spelling phenomenal. Oh my god, you made her look
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  Speaker 1: so sexy, dude. Oh God, she looks so good.
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  Speaker 3: She just looks sexy. She is such a good looking
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  Speaker 3: person and just such a sweet person. And yeah, I'm
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  Speaker 3: obsessed with her.
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  Speaker 1: Oh how you can and the way that she went
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  Speaker 1: into her storytelling and everything like that, and how she
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  Speaker 1: did it in her personal life because you know, we
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  Speaker 1: all think of the big mansion, we think of Toy
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  Speaker 1: being toy, but you never think of Toy eating pizza.
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  Speaker 3: And the thing about it is, like one of my
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  Speaker 3: favorite things about Tori is that she's like such a
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  Speaker 3: super foodie and like knows good food, Like Toy Spelling
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  Speaker 3: is someone that I will text and be like, where
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  Speaker 3: can I get a really good sushi here in LA
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  Speaker 3: Or where can I get a good pizza.
• 14:41
  Speaker 2: In this area? And she knows all those things. I mean,
• 14:45
  Speaker 2: like all jigging aside.
• 14:47
  Speaker 3: She's been in Los Angeles her whole life, you know
• 14:49
  Speaker 3: what I mean, She's lived in that in the manner
• 14:51
  Speaker 3: and she's just been She's just had her chance to
• 14:54
  Speaker 3: go to all these really great places and just knows
• 14:57
  Speaker 3: good food and come on, the.
• 14:58
  Speaker 1: Way she was dressed, that is it's so California, and
• 15:01
  Speaker 1: that's exactly the way that I want my Tory Spelling
• 15:03
  Speaker 1: to dress. I wanted her to be in those sunglasses.
• 15:06
  Speaker 1: I didn't want to see your eyes. I wanted to
• 15:08
  Speaker 1: hear her voice. I wanted to see the mystique of
• 15:10
  Speaker 1: what she was talking about and what the two of
• 15:12
  Speaker 1: you brought together on that screen.
• 15:15
  Speaker 3: I mean, I agree that she was dressed like that
• 15:18
  Speaker 3: was like my dream outfit for Tori Spelling, a rock
• 15:20
  Speaker 3: and rolled T shirt and her attitude coming towards the
• 15:24
  Speaker 3: on screen and whatnot.
• 15:25
  Speaker 2: Yeah, I was She's She's awesome.
• 15:28
  Speaker 1: What about the correct amount of slices that we should have.
• 15:31
  Speaker 1: I know some people that can down one or two
• 15:34
  Speaker 1: pizzas in one sitting, and I'm going, did you even
• 15:36
  Speaker 1: enjoy this?
• 15:38
  Speaker 3: I mean, I eat a lot of pizza. I just
• 15:41
  Speaker 3: I kind of stick the two slices. But it really
• 15:43
  Speaker 3: depends on the style of pizza, you know what I mean.
• 15:46
  Speaker 3: If it's sort of like one of those smaller pizzas,
• 15:48
  Speaker 3: I could crush the whole pizza. Like there's a in
• 15:51
  Speaker 3: Chicago and we have it in La called Hot Tongue Pizza,
• 15:54
  Speaker 3: which is this like bar pie. Yeah, these little squares
• 15:58
  Speaker 3: of pizza and I can crush a whole bar pie easily.
• 16:03
  Speaker 3: You just you forget that, Like there you're eating a
• 16:06
  Speaker 3: whole pizza.
• 16:07
  Speaker 1: All right, where's that petition at? So where we can
• 16:09
  Speaker 1: get Ray Ramono kicked out of California? He loves New
• 16:12
  Speaker 1: York pizza so much. Know, you just go back, just
• 16:14
  Speaker 1: go back, get that get out of Los Angeles. Man,
• 16:16
  Speaker 1: if you're not gonna eat La Pizza, go back.
• 16:19
  Speaker 2: Well.
• 16:19
  Speaker 3: He loves the one place in the film too, though,
• 16:21
  Speaker 3: like he was you know, he's such a New Yorker
• 16:24
  Speaker 3: and but he was able to find like that one
• 16:26
  Speaker 3: pizza place in La that he loves, and I happen
• 16:29
  Speaker 3: to love that one too. It's just different, you know,
• 16:31
  Speaker 3: it's a little different than every other pizza place?
• 16:33
  Speaker 1: Are you going? I But but the thing I loved
• 16:36
  Speaker 1: about what you did in this documentary, and I think
• 16:38
  Speaker 1: listeners and viewers will as well. You gave us the
• 16:41
  Speaker 1: real Ray Ramano. You gave us his heart, his passion,
• 16:43
  Speaker 1: his his his realism. And it wasn't the actor sitting
• 16:47
  Speaker 1: there on that screen.
• 16:49
  Speaker 2: Yeah.
• 16:49
  Speaker 3: I think I think like when the things is like,
• 16:52
  Speaker 3: when you love a pizza place, you'll jump at the
• 16:54
  Speaker 3: chance to talk about it and be as real as possible.
• 16:57
  Speaker 3: So he happens to love that pizza place, and he
• 17:00
  Speaker 3: wanted to throw down and to and add to it.
• 17:03
  Speaker 1: Where can people go to find out more about what
• 17:05
  Speaker 1: you're doing, because I think this is just the first
• 17:07
  Speaker 1: step for you. You're going to be going to Russia,
• 17:09
  Speaker 1: You're gonna be going someplace else to keep this pizza
• 17:11
  Speaker 1: story growing.
• 17:12
  Speaker 2: Evidently Mars as well.
• 17:14
  Speaker 3: I'm It's on Amazon and Apple TV right now. You
• 17:21
  Speaker 3: can rent it and stream it and watch it. And
• 17:24
  Speaker 3: I do hope to be able to continue the adventure
• 17:27
  Speaker 3: of finding great pizza all over America.
• 17:29
  Speaker 1: And I want to thank you for not turning this
• 17:31
  Speaker 1: into a pizza contest, because so easily you could have
• 17:34
  Speaker 1: turned this into a reality show like that, but no,
• 17:36
  Speaker 1: you chose to educate your viewers, which is going to
• 17:39
  Speaker 1: create a solid foundation for you.
• 17:42
  Speaker 3: And then wanted to have fun, Like pizza is a
• 17:45
  Speaker 3: fun topic, you know what I mean, It's a light topic.
• 17:47
  Speaker 3: We live in a world where we need some lightness
• 17:49
  Speaker 3: and fun, and I wanted to have fun with this
• 17:52
  Speaker 3: debate and wanted to, you know, shine a light on
• 17:56
  Speaker 3: a place that people maybe haven't been talking about in
• 17:59
  Speaker 3: terms of pizza.
• 18:00
  Speaker 1: You got to come back to this show anytime in
• 18:01
  Speaker 1: the future.
• 18:02
  Speaker 2: Peter.
• 18:02
  Speaker 1: The door is always going to be open for you.
• 18:05
  Speaker 2: I would love that.
• 18:06
  Speaker 3: Man. We could talk about other things than pizza, too.
• 18:08
  Speaker 3: We could talk about your love of jerky.
• 18:11
  Speaker 1: Oh my god, put some barbecue sauce on that thing.
• 18:14
  Speaker 2: Buddy.
• 18:14
  Speaker 1: You'll be down here for a long time.
• 18:17
  Speaker 2: It sounds like a blast.
• 18:18
  Speaker 1: You'd be brilliant today.
• 18:20
  Speaker 2: Okay, all right, you too. Thank you.