Latest / The Radio From Hell Show - Best Of / Let's Go Eat Podcast and Deviled Eggs For February 27th, 2025

Transcript

Let's Go Eat Podcast and Deviled Eggs For February 27th, 2025 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: I had a deviled egg yesterday, two deviled eggs, and
• 0:02
  Speaker 1: I didn't even think about that's really expensive.
• 0:07
  Speaker 2: What do you mean that's expensive?
• 0:08
  Speaker 3: Well, I mean eggs are expensive. And uh, I wasn't
• 0:12
  Speaker 3: gonna say anything.
• 0:12
  Speaker 2: You're eating like a king, then what.
• 0:14
  Speaker 1: You're I went to talk to these people, so I
• 0:18
  Speaker 1: so I still do this podcast, Let's go eat and
• 0:21
  Speaker 1: uh I went to this restaurant with Jimmy to talk
• 0:24
  Speaker 1: to them. It's called Violet and it's on Stratford Avenue
• 0:29
  Speaker 1: if you know where that is.
• 0:30
  Speaker 3: I had takeout from there, you did? Really?
• 0:32
  Speaker 4: Yeah?
• 0:33
  Speaker 2: I had the.
• 0:35
  Speaker 3: Excellent They are excellent.
• 0:37
  Speaker 1: They're known for their they yes, it's what they it's
• 0:41
  Speaker 1: a the Peterson family. It's Myra and Troy Peterson, and
• 0:48
  Speaker 1: they consider that Myra does most of the cooking. She
• 0:52
  Speaker 1: considers that one of their signature dishes not your grandma's
• 0:56
  Speaker 1: deviled eggs. They're called And then I had fried Zucchini's beers,
• 1:01
  Speaker 1: which and I don't like zucchini much, but these were great.
• 1:04
  Speaker 1: They're deep fried in panco and deep you know, like
• 1:09
  Speaker 1: a Parmesan cheese. And then what else do we have?
• 1:13
  Speaker 2: Oh?
• 1:13
  Speaker 1: And then she calls the mini Greek burritos. They're just
• 1:17
  Speaker 1: essentially dol mates, but they're really they're really good. And
• 1:21
  Speaker 1: I said, why did you call them burritos? And she said, well,
• 1:23
  Speaker 1: I was sort of teaching this staff how to wrap
• 1:26
  Speaker 1: the great leaves up and I said, look, you just
• 1:28
  Speaker 1: do it like a little burrito. And so she said,
• 1:31
  Speaker 1: I decided to call them mini burritos, but really nice people.
• 1:35
  Speaker 1: And when I sat down, Troy said, uh, now, wait,
• 1:40
  Speaker 1: you're He didn't really realize who I was until I.
• 1:44
  Speaker 4: Who did he think he was?
• 1:45
  Speaker 1: Well, he just is meeting some of some people who
• 1:48
  Speaker 1: do a podcast called the Let's Go Each Show, and
• 1:51
  Speaker 1: he knows Jimmy.
• 1:52
  Speaker 3: Everybody knows.
• 1:53
  Speaker 1: Yeah, everybody knows Jimmy. As a matter of fact, Jimmy
• 1:55
  Speaker 1: lives in that neighborhood somewhere. And he said, oh wait,
• 2:00
  Speaker 1: you're oh you're Bill already oh.
• 2:03
  Speaker 3: On the radio?
• 2:03
  Speaker 1: Yeah, And I said yeah, And he said, I have
• 2:05
  Speaker 1: to tell you this. My son, eight years old. We
• 2:10
  Speaker 1: get in the car every day and we have to
• 2:12
  Speaker 1: get in the car. He says, come on, we're gonna
• 2:13
  Speaker 1: miss beat Gina. It's my eight year old son. When
• 2:17
  Speaker 1: I drove him to school, just absolutely loves call him
• 2:22
  Speaker 1: playing well. I told him, you know, I said, if
• 2:24
  Speaker 1: you want to, if you want to bring it, I can't.
• 2:26
  Speaker 1: I think he said his son's name was random.
• 2:29
  Speaker 3: Eight eight eight And what grade is that? I don't know?
• 2:34
  Speaker 3: Fourth grade?
• 2:35
  Speaker 4: Third grade?
• 2:36
  Speaker 3: Yeah, yeah, third or fourth grade?
• 2:37
  Speaker 5: Probably because because the questions tomorrow are are you smarter
• 2:40
  Speaker 5: than a fifth grader?
• 2:41
  Speaker 3: Perfect questions?
• 2:43
  Speaker 1: But I told I told him, I said, if you
• 2:45
  Speaker 1: if you want to do something really special for him,
• 2:47
  Speaker 1: you can bring him to the studio if you want.
• 2:49
  Speaker 1: Sure when beat Gina is being played sometime and will
• 2:52
  Speaker 1: Uh that would be fun. But they're anyway, they're really
• 2:55
  Speaker 1: nice people and you should you should. Uh how did
• 2:57
  Speaker 1: you find out about them? I had never heard of it.
• 2:59
  Speaker 4: I don't call Sue.
• 3:01
  Speaker 1: Just ordered some takeout, Yeah they do, they do take out.
• 3:05
  Speaker 1: It's a really quaint little place. It's Stratford Avenue. You
• 3:08
  Speaker 1: know where it is.
• 3:09
  Speaker 4: You know that it's been a bunch of different restaurants.
• 3:12
  Speaker 3: Yeah, it used to.
• 3:12
  Speaker 1: Be a proper restaurant, was there, And they've been there
• 3:18
  Speaker 1: for about a year, Violet, And they're just guy, they're
• 3:21
  Speaker 1: exceptionally nice and it's just got a great atmosphere.
• 3:25
  Speaker 3: You know, it's like you can tell.
• 3:26
  Speaker 1: It's a place where a lot of people sort of
• 3:29
  Speaker 1: get to know each other at the restaurant. It's sort
• 3:32
  Speaker 1: of place where you sit down and you're eating and
• 3:33
  Speaker 1: you end up talking to somebody at another table, says.
• 3:37
  Speaker 5: The guy who's eating eggs, Like they're just everywhere.
• 3:41
  Speaker 1: I hadn't had a deviled egg in so long. But
• 3:43
  Speaker 1: they do all kinds of stuff. They have wine and
• 3:45
  Speaker 1: they have beer, and you know, they do lunch and
• 3:48
  Speaker 1: dinner and then brunch on Sunday. How much our eggs now,
• 3:53
  Speaker 1: I think you can still get somebody was saying, you
• 3:56
  Speaker 1: can still get Oakdale eggs, the eggs the local.
• 4:00
  Speaker 3: Ones for five bucks.
• 4:01
  Speaker 4: Makes it Oakdale or.
• 4:03
  Speaker 3: De Oakdell Oakdell.
• 4:05
  Speaker 4: It's tempting because of the Utah accent.
• 4:07
  Speaker 3: It is is l see Dale.
• 4:10
  Speaker 4: People say Dell here, but it is del.
• 4:13
  Speaker 3: It is, in fact d e l l.
• 4:15
  Speaker 1: Yeah. Uh, that's funny. I never thought of that. I
• 4:19
  Speaker 1: think I've always called them Oakdale and but but it's not.
• 4:22
  Speaker 1: It's oak Dell. Uh anyway, so I've got to go back.
• 4:26
  Speaker 1: I want to try a meatloaf sandwich.
• 4:29
  Speaker 2: Oh yeah, we're working through the beef and uh. Joe
• 4:34
  Speaker 2: brought home a magazine which is like, you know, one
• 4:38
  Speaker 2: hundred and two things you can do with ground beef, okay,
• 4:42
  Speaker 2: And there are like four or five different meat loaf
• 4:45
  Speaker 2: recipes in there.
• 4:46
  Speaker 1: I don't know what's wrong with my my family. They
• 4:48
  Speaker 1: don't like meatloaf.
• 4:50
  Speaker 3: They don't want it, and it's something wrong.
• 4:52
  Speaker 4: With it in any in any form and.
• 4:54
  Speaker 3: Pretty much pretty much.
• 4:57
  Speaker 2: But so as Joe's making dinner and I drink wine
• 5:00
  Speaker 2: because that's what we do, that's what you do. He
• 5:02
  Speaker 2: hands it to me. He's like, go through here and
• 5:03
  Speaker 2: dog ear some of these rest So there's meat loaf,
• 5:08
  Speaker 2: but there was also and the headline caught me immediately.
• 5:12
  Speaker 2: It said how to cook a good, well done hamburger.
• 5:16
  Speaker 2: And I'm like, okay, And this is like the what
• 5:21
  Speaker 2: is it the Cooking Lab?
• 5:24
  Speaker 3: I don't know.
• 5:25
  Speaker 2: It's a it's a science y publication on cooking. And
• 5:30
  Speaker 2: the guy who's yes, thank you, he said, he said,
• 5:36
  Speaker 2: you should cook hamburger thoroughly, but how do you do
• 5:40
  Speaker 2: it and keep it juicy? And the test kitchen tried
• 5:43
  Speaker 2: and tried all these different ways, and he said, do
• 5:46
  Speaker 2: you know what we discovered? You cook it like a
• 5:49
  Speaker 2: meat loaf what keeps a meat loaf moist?
• 5:54
  Speaker 3: I've always put go ahead, I'm sorry.
• 5:56
  Speaker 2: You put breadcrumbs in it, and some kind of dairy
• 6:01
  Speaker 2: like milk or and you put that, you mix it
• 6:06
  Speaker 2: in with the hamburger.
• 6:07
  Speaker 4: And then you bake it and then and then it
• 6:09
  Speaker 4: will stay.
• 6:11
  Speaker 2: It will stay moist.
• 6:12
  Speaker 4: You don't make it, you grill it.
• 6:14
  Speaker 2: You still grill it, okay, And I am I'm dying
• 6:17
  Speaker 2: to try that.
• 6:19
  Speaker 3: All right, Well, why don't you do that?
• 6:21
  Speaker 2: And by dying to try that, I'm dying to have
• 6:23
  Speaker 2: you make it and present it to me on a plate.
• 6:26
  Speaker 1: You know, I've always found when it comes to meat
• 6:28
  Speaker 1: that you should not let your meat loaf.
• 6:32
  Speaker 4: Do you think maybe that's why your your family hates
• 6:36
  Speaker 4: meat loaf. It's because they have to sit through that
• 6:39
  Speaker 4: joke every time.
• 6:40
  Speaker 3: It might be we are not having meat loaftcause.
• 6:45
  Speaker 4: My dad's gonna tell you.
• 6:49
  Speaker 3: He's going to do it again.
• 6:50
  Speaker 2: And people take you to task bill because you don't
• 6:53
  Speaker 2: like bald meat.
• 6:54
  Speaker 3: But loafed meat is fine. Meat is okay.
• 6:56
  Speaker 4: I don't I had some.
• 6:59
  Speaker 1: I would serve some meat balls some recently, and I
• 7:02
  Speaker 1: I couldn't be rude and not eat them, so I
• 7:05
  Speaker 1: smashed them well shape, smashed them into with a fork.
• 7:10
  Speaker 1: I smashed them into a loaf shape.
• 7:13
  Speaker 5: And everyone talks about the meat loafs, the meatball sandwich.
• 7:17
  Speaker 5: They love a meatball sandwich, and I'm like, it's too
• 7:19
  Speaker 5: difficult to eat.
• 7:19
  Speaker 3: Yeah, it's it's messy.
• 7:21
  Speaker 5: You smash the meatballs and then put them in the sandwich,
• 7:24
  Speaker 5: which is essentially a meat loaf sandwich.
• 7:28
  Speaker 3: That's what.
• 7:28
  Speaker 1: God, that's I think that's what got me hating meat.
• 7:31
  Speaker 1: Bald meat is what sandwich.
• 7:33
  Speaker 4: Now, No, birds has a point?
• 7:34
  Speaker 5: What if I refer to them as beef wads?
• 7:40
  Speaker 2: That's worse about orbs, beef orbs.
• 7:45
  Speaker 1: If they're not, no, it's got No, it's because they're
• 7:49
  Speaker 1: just stupid. I don't know why anybody makes them. What's
• 7:52
  Speaker 1: the point of balling up the meat? It's a long history,
• 7:56
  Speaker 1: I know. I just don't get it, tradition. I'm making
• 8:00
  Speaker 1: a vegan meat loaf this weekend.
• 8:02
  Speaker 3: What do you make it out? It's not a meat loaf.
• 8:05
  Speaker 4: Call it something else. Again, this person texting in more detail,
• 8:09
  Speaker 4: We need more detail.
• 8:11
  Speaker 3: It's a vegetable loaf. Yeah, it's not a meat loaf.
• 8:15
  Speaker 4: You can't just text something like that you need.
• 8:18
  Speaker 2: We need details.
• 8:19
  Speaker 4: Yeah, squished beef sandwich, squished beef.
• 8:23
  Speaker 1: Sure, I don't think. I don't think i'd like cubed
• 8:26
  Speaker 1: beef either.
• 8:27
  Speaker 3: Cubed How would you keep it cube? I don't know.
• 8:31
  Speaker 5: But if somebody did it, he doesn't know, but he
• 8:34
  Speaker 5: knows that he would.
• 8:35
  Speaker 3: I would not care for it. I would not care
• 8:38
  Speaker 3: for it if somebody did that. I'm serving beef. I'm
• 8:41
  Speaker 3: serving you cubed meat. No, no, all right, it stacks nice. Well,
• 8:46
  Speaker 3: there's cube steak.