Latest / The Radio From Hell Show - Best Of / Donut Critic for January 14th, 2025

Transcript

Donut Critic for January 14th, 2025 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: It's brought to you by f f VS, or learn
• 0:08
  Speaker 1: from the donut critic what that is.
• 0:10
  Speaker 2: Then the donut critic is here and these are not donuts.
• 0:14
  Speaker 3: These are not donuts. I So I will tell you
• 0:18
  Speaker 3: about that in just a second. I wanted to talk
• 0:19
  Speaker 3: to you about prioritization. So I know that most people
• 0:23
  Speaker 3: have given up on resolutions. National Glitter's Day was Friday, right, Yeah,
• 0:29
  Speaker 3: so I made it to Friday.
• 0:31
  Speaker 1: So I'm not going to talk about resolutions.
• 0:32
  Speaker 3: I want to talk about prioritizing the food you want
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  Speaker 3: and then cutting out the rest.
• 0:37
  Speaker 1: So eat, don't don't deny.
• 0:40
  Speaker 2: Yourself, just just eat better quality.
• 0:44
  Speaker 1: Correct.
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  Speaker 3: And part of that is trying new things because you
• 0:48
  Speaker 3: don't know if you like I'm listening. Yeah, part of
• 0:52
  Speaker 3: it is trying new things. And this is one of
• 0:54
  Speaker 3: the things I recommend you try this year. This isn't
• 0:57
  Speaker 3: new for me. I've tried it for the last couple
• 0:59
  Speaker 3: of years, but it is new for most of the
• 1:01
  Speaker 3: state because there would be a line out the door
• 1:03
  Speaker 3: if they had tried this place. They have their loyal followers,
• 1:06
  Speaker 3: but this is this place is called box bite in American.
• 1:10
  Speaker 1: Fork box bite, box bite.
• 1:12
  Speaker 3: I'm get a look at it here on my camera,
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  Speaker 3: and similar to what Gina was saying, they're called a
• 1:17
  Speaker 3: spia huss or Brazilian flatbread. Don't you dare call them
• 1:22
  Speaker 3: mini pizzas?
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  Speaker 2: H Yes, well right away you know they're not pizzas
• 1:29
  Speaker 2: because the dough is different.
• 1:31
  Speaker 3: The dough is different for sure, and the way they
• 1:33
  Speaker 3: prepare it and the toppings, and it is Brazilian. The
• 1:37
  Speaker 3: man that owns it and runs it, Marcelo, is Brazilian.
• 1:42
  Speaker 1: And these are.
• 1:43
  Speaker 3: Super delicious and I feel like these are things that if,
• 1:47
  Speaker 3: like I said, if people knew about it, there'd be
• 1:49
  Speaker 3: a line out of the door. Loyal customers are going there.
• 1:52
  Speaker 3: I go there all the time, and it really is
• 1:54
  Speaker 3: just like a delightful experience, something that you guys should try.
• 1:58
  Speaker 3: But the dough has a good Christmas so they run
• 2:01
  Speaker 3: it through the oven without a pan, and so you
• 2:04
  Speaker 3: get that really crispy shell. The inside is soft and
• 2:07
  Speaker 3: chewy and just really delightful. They have savory and they
• 2:12
  Speaker 3: have sweet options that you guys are all trying.
• 2:14
  Speaker 1: The savory, Gina, you have the sweet side. This is
• 2:18
  Speaker 1: like a natilla almost yep.
• 2:23
  Speaker 3: So it's a Natella base on top and then a
• 2:25
  Speaker 3: KitKat and they have ferry.
• 2:28
  Speaker 1: It's got stuff on it, a little chopped up. I
• 2:30
  Speaker 1: love stuff on it.
• 2:32
  Speaker 3: And so yeah, for the sweet sauces, they have condensed
• 2:34
  Speaker 3: milk and natillas and those go with bananas and strawberries.
• 2:39
  Speaker 1: They have m and m's and kitkats, so a little
• 2:41
  Speaker 1: thing to dress up.
• 2:42
  Speaker 3: So there are traditional flavors there from the Brazilian side,
• 2:45
  Speaker 3: but a lot of it is a fusion flavor. So
• 2:48
  Speaker 3: a lot of Pepperoni's cheeses, different things that you know
• 2:52
  Speaker 3: you're gonna see on might I say a pizza.
• 2:56
  Speaker 2: I really like that.
• 2:58
  Speaker 1: So that's a garlic and cheese. That's my favored as well.
• 3:00
  Speaker 3: And I recommend getting it hot and fresh inside of
• 3:05
  Speaker 3: the store. So it's a little store front. It's on
• 3:07
  Speaker 3: State Street in American Fork. It's called box Bike Box Bite.
• 3:10
  Speaker 1: Here's the thing is.
• 3:11
  Speaker 2: That you got these last night and they've held up overnight.
• 3:14
  Speaker 3: Fine, Oh yeah, no, they they it's because that dough
• 3:17
  Speaker 3: is so soft and delicious. I don't know what he
• 3:20
  Speaker 3: puts in it, but it's magic to keep it that soft.
• 3:23
  Speaker 2: Oyah.
• 3:23
  Speaker 1: I wish I knew that would be.
• 3:25
  Speaker 2: That's so good.
• 3:26
  Speaker 3: But they make their sauces in house, so you have
• 3:29
  Speaker 3: also in front of you a marin Era and a
• 3:31
  Speaker 3: ranch sauce, which obviously lends to a pizzas well.
• 3:34
  Speaker 1: I was going to say that they're not I first look,
• 3:37
  Speaker 1: first look.
• 3:38
  Speaker 2: It's many pizzas complete that, but it's And truthfully, if
• 3:44
  Speaker 2: you have a picky eater and you have to tell
• 3:46
  Speaker 2: them that you're going out for many pizzas, then do it.
• 3:49
  Speaker 3: You know, just let that, let them think that, don't
• 3:52
  Speaker 3: confuse and truthfully, the second somebody says Brazilian or a
• 3:56
  Speaker 3: seahouse or something that they don't recognize, you know, they
• 4:00
  Speaker 3: may like retract and be like, I don't know if I.
• 4:03
  Speaker 1: Want to try it. Don't say we're going out for
• 4:04
  Speaker 1: a Brasilian. That's true. That would turn off a lot
• 4:08
  Speaker 1: of people in many many ways.
• 4:09
  Speaker 3: But yeah, these are super delicious, and again Hot Fresh
• 4:13
  Speaker 3: is the best way to do it. They do have
• 4:15
  Speaker 3: some seating in the actual store, which, like I said,
• 4:19
  Speaker 3: I recommend getting a Hot and Fresh because that experience
• 4:22
  Speaker 3: is just top notch.
• 4:23
  Speaker 1: And they do Lamb.
• 4:25
  Speaker 2: I would love to try the Lamb.
• 4:26
  Speaker 1: Yep, that sounds great. Pine nuts on there as.
• 4:28
  Speaker 3: Well, and one of the things I do recommend go
• 4:32
  Speaker 3: to their website and look through the menu because the
• 4:34
  Speaker 3: options are extensive.
• 4:37
  Speaker 1: And the toppings are you know, you want to.
• 4:40
  Speaker 3: Make sure that you get that correct combination, and so
• 4:43
  Speaker 3: go through the menu, know what you want to order,
• 4:45
  Speaker 3: because once you get up in order and you are
• 4:47
  Speaker 3: trying to read that on the menu, it's it's pretty difficult.
• 4:50
  Speaker 2: And this ranch dip is it's slightly different from a
• 4:53
  Speaker 2: ranch dressing. I mean, the components are there, the ranch
• 4:56
  Speaker 2: dressing components are there, but they've done something to it.
• 4:59
  Speaker 3: Yeah, it's veryry Irbys, yes, and I enjoy it.
• 5:02
  Speaker 1: And that's also good. Yeah, that's made fresh in house,
• 5:05
  Speaker 1: the marinaires that.
• 5:07
  Speaker 2: You know, that's the big difference too, It is you're
• 5:09
  Speaker 2: tasting that freshness the herbs, fresh cut herbs, rather.
• 5:13
  Speaker 1: Than something that's been in a bottle.
• 5:14
  Speaker 2: Yeah.
• 5:15
  Speaker 1: Yeah.
• 5:15
  Speaker 3: Marcelo is all about quality and that's I think one
• 5:20
  Speaker 3: of the reasons why he wants a second location. It's
• 5:23
  Speaker 3: just you know, expanding out there and just making sure
• 5:26
  Speaker 3: that that is all there and he can do both sides.
• 5:29
  Speaker 3: And I feel like if we all get down there
• 5:31
  Speaker 3: and we make that line really long and he can
• 5:34
  Speaker 3: really start hiring people to to expand that.
• 5:37
  Speaker 1: Then we're gonna get it now. Man, this isn't me
• 5:39
  Speaker 1: this is a text question. Do they have dairy free options?
• 5:43
  Speaker 2: I don't.
• 5:46
  Speaker 3: I think you can get anything dairy free that you
• 5:48
  Speaker 3: know obviously doesn't have a cheese, but it's not going
• 5:51
  Speaker 3: to have the same effect as something that has it.
• 5:55
  Speaker 3: But there are dairy free options that are on the
• 5:58
  Speaker 3: sweet side. So oh okay, and I think you can
• 6:03
  Speaker 3: again special order if there is a cheese or other
• 6:06
  Speaker 3: things that you want left off.
• 6:08
  Speaker 2: Oh this is really good though, with the Marin narrow
• 6:11
  Speaker 2: this one that's really good.
• 6:12
  Speaker 1: Yeah.
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  Speaker 3: So I highly recommend going out and trying something new,
• 6:15
  Speaker 3: prioritizing because there are so many foods that we eat
• 6:19
  Speaker 3: that are not impactful. They're just fillers, and those are
• 6:22
  Speaker 3: the things that you can easily cut and find something
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  Speaker 3: new that if you're going to.
• 6:26
  Speaker 2: Put something in your mouth, make it something super delicious
• 6:30
  Speaker 2: and simple and simple.
• 6:31
  Speaker 1: And go to a local place and do it. Yes,
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  Speaker 1: and it's a local place. Now is there enough of
• 6:35
  Speaker 1: the sweet ones to share over? Yes? I mean I
• 6:37
  Speaker 1: took a bite out of I just like to try
• 6:40
  Speaker 1: some of the Yes. Yeah, you got to get some
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  Speaker 1: dessert too. It's called box Bite. It's on State Street
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  Speaker 1: and American Fork.
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  Speaker 2: Yep.
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  Speaker 3: And I was reviewing the twenty twenty four list of
• 6:50
  Speaker 3: restaurants that closed, and there were several that I was
• 6:53
  Speaker 3: super sad about. And so this is an appeal that
• 6:56
  Speaker 3: if you like a local place, go and support it
• 6:59
  Speaker 3: because it's important. I don't want it to be on
• 7:01
  Speaker 3: the list of twenty twenty five restaurants that closed, and
• 7:05
  Speaker 3: this is this is definitely one that you want to prioritize.
• 7:08
  Speaker 3: Like I said, it has very limited seating, but go
• 7:11
  Speaker 3: in get a hot and fresh one, and then if
• 7:14
  Speaker 3: you want to take it back to your house, that's fine.
• 7:15
  Speaker 2: But delicious.
• 7:17
  Speaker 1: I just like the crusty crust is super delicious. It
• 7:22
  Speaker 1: was amazing.
• 7:23
  Speaker 2: Well thank you Ben.
• 7:24
  Speaker 1: Yeah, the doughnut Critic on Instagram. Yep.
• 7:29
  Speaker 3: You can find all a bench up there and I've
• 7:31
  Speaker 3: put all this on there. I'm going to repost my
• 7:33
  Speaker 3: post about this place so you can go and look
• 7:35
  Speaker 3: at it at donut Critic on Instagram.
• 7:37
  Speaker 1: Thank you, very thank you.
• 7:38
  Speaker 2: Thank