Latest / Kvetch & Release / New trends in food collaborations!

Transcript

New trends in food collaborations! · Kvetch & Release

• 0:00
  Speaker 1: Amala that you've felt the fuck. Let the men say.
• 0:08
  Speaker 2: Hey, everyone, welcome back to the shift. John Lydkey here
• 0:12
  Speaker 2: filling in for Patty Handysides on AM eight hundred CKLW.
• 0:16
  Speaker 2: It is just about two forty two in the afternoon
• 0:19
  Speaker 2: here on this Friday, and maybe you're looking forward to
• 0:22
  Speaker 2: the end of the day and heading to maybe the
• 0:24
  Speaker 2: grocery store or a convenience store and picking up some
• 0:27
  Speaker 2: snacks for the weekend. And got some new ones here
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  Speaker 2: that I have come across that I wanted to put
• 0:33
  Speaker 2: onto your proverbial plate that you could test the palette on.
• 0:38
  Speaker 2: I don't know if you'll like these or not, so
• 0:40
  Speaker 2: I've brought on a guest to discuss with me whether
• 0:43
  Speaker 2: or not these are good ideas or bad ideas. We're
• 0:46
  Speaker 2: going to revive the segment from Animaniacs, but of course
• 0:49
  Speaker 2: we're not actually doing that because we don't have the
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  Speaker 2: IP or the trademarks to do that. But good idea
• 0:54
  Speaker 2: bad idea with Adriano Chotally, co owner of Windsor E's
• 0:56
  Speaker 2: how you doing. I'm not bad, not bad at all.
• 0:59
  Speaker 2: We'll see who's not bad at the end of going
• 1:01
  Speaker 2: through this. My list right here of some collabse and
• 1:04
  Speaker 2: then maybe we'll get to your list of once that's
• 1:06
  Speaker 2: sound show. It is a little game show, okay, coming
• 1:09
  Speaker 2: up first. I don't know what the game show part is,
• 1:11
  Speaker 2: but the points don't matter, so we'll just get right
• 1:12
  Speaker 2: into it. Cinnamon Toast Crunch has collaborated with Hormel's Black
• 1:16
  Speaker 2: Label to create a sweet and salty what bacon Adriano.
• 1:23
  Speaker 2: Cinnamon Toast Crunch has collaborated with a bacon maker.
• 1:28
  Speaker 1: That's fantastic. You like this idea one hundred percent. I
• 1:31
  Speaker 1: like this idea.
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  Speaker 2: So it's like all the breakfast food on the plate,
• 1:33
  Speaker 2: but now we're just gonna go and just put it
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  Speaker 2: right into the bacon.
• 1:36
  Speaker 1: Yeah, I mean, I look at it as it's not
• 1:38
  Speaker 1: so out of the box for me. It is, but
• 1:42
  Speaker 1: because locally there was a Walkerville eady, which unfortunately shut
• 1:47
  Speaker 1: their doors somewhat recently, used to do a fried chicken
• 1:50
  Speaker 1: sandwich which was covered in crushed.
• 1:54
  Speaker 2: Cinnamon toast crunch.
• 1:55
  Speaker 1: No, no captain can crunch, so it's something similar. Absolutely,
• 2:00
  Speaker 1: I can see that one hundred percent.
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  Speaker 2: Yeah, I would give this one a try. It's definitely
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  Speaker 2: not kosher, but you know, I would still try it. Okay,
• 2:07
  Speaker 2: so that's you know, that's a little bit of a
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  Speaker 2: more outlandish one. This one is coming from a fast
• 2:11
  Speaker 2: food chain, Kentucky Fried Chicken. We've seen ads up around
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  Speaker 2: Windsor for this, so if anyone is interested, you can
• 2:16
  Speaker 2: actually get one. Right now, they've launched a new chicken
• 2:19
  Speaker 2: sandwich with KD Mac and cheese. It's just mac and
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  Speaker 2: cheese on top of a chicken sandwich. I think it
• 2:26
  Speaker 2: looks pretty good, to be honest, I've got nothing against it.
• 2:28
  Speaker 2: I mean, I saw someone on Facebook today post if
• 2:32
  Speaker 2: there was ever a sign that weed was legalized in Canada,
• 2:37
  Speaker 2: it's this. And you know, I've seen a few other
• 2:39
  Speaker 2: fast food collaboration ones that did very similar. I think
• 2:42
  Speaker 2: McDonald's did something that was very lazy last year. I
• 2:44
  Speaker 2: forget what it was exactly, but it was it was
• 2:46
  Speaker 2: just very clear that they're stoned. It's fine, they're gonna
• 2:50
  Speaker 2: eat anything. They've been doing this for years. Just give
• 2:52
  Speaker 2: it to them on the menu. Okay, how about this one.
• 2:56
  Speaker 2: Peep's pepsi? No God, because everything that you hate about peeps,
• 3:03
  Speaker 2: let's just put in a pepsi as well.
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  Speaker 3: It's like diabetes in a can.
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  Speaker 2: It also feels like it would probably do like the
• 3:08
  Speaker 2: mentos thing with diet pepsi, and it seems like it
• 3:10
  Speaker 2: would just be like overfloweth at all times.
• 3:12
  Speaker 3: Yeah, I don't know. That's too that's too sweet for me.
• 3:15
  Speaker 2: Okay, last one from me, and then we'll get to
• 3:17
  Speaker 2: your sour patch kids. Oreos. So you get the sour
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  Speaker 2: chocolate it, well, you get the chocolate outside with the
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  Speaker 2: sour patch into the Oreo filling. So you get sour
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  Speaker 2: inside chocolate crumbly outside.
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  Speaker 3: Sure, why not?
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  Speaker 2: I give it a go. Yeah, I like sour with
• 3:35
  Speaker 2: other stuff sometimes.
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  Speaker 3: I mean, it's a cookie. How bad can it be? Yeah?
• 3:37
  Speaker 2: How about bad could it be?
• 3:39
  Speaker 1: This is a list of popular kind of odd food
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  Speaker 1: combos are people may think that they're odd. A couple
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  Speaker 1: of them like I've been doing for years, which was interesting.
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  Speaker 1: One that I haven't done, but I can understand because
• 3:52
  Speaker 1: pickles are all the rage with a lot of people.
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  Speaker 3: Is a peanut butter and pickle sandwich?
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  Speaker 2: Peanut butter and pickle sanwich.
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  Speaker 3: Yeah, so instead of the jelly.
• 4:00
  Speaker 1: I don't know if you're going with like a a
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  Speaker 1: classic dill or a bread and butter pickle, but I can,
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  Speaker 1: I can see that combo working a little bit, especially
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  Speaker 1: if you're using like crunchy crunchy peanut butter as well.
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  Speaker 3: So that's when I like, I would give that one
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  Speaker 3: a go. I would.
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  Speaker 2: I mean, I'll admit on air that there's been a
• 4:19
  Speaker 2: night where I've put some peanut butter on a plate
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  Speaker 2: and I've had a pickle and maybe some cheese and
• 4:22
  Speaker 2: crackers and they all just ended up together into like
• 4:25
  Speaker 2: one big you know, when you make a big sandwich
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  Speaker 2: out of the crackers. Yeah, maybe that happened once or twice.
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  Speaker 2: But we don't have to talk about that more than that.
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  Speaker 2: How what else do you have on that list? There?
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  Speaker 1: And I mean another one that apparently is gaining a
• 4:37
  Speaker 1: lot of popularity this year, which blows my mind Clay.
• 4:41
  Speaker 3: Was doing this in high school. We won't even say
• 4:43
  Speaker 3: how long ago.
• 4:45
  Speaker 1: Is dipping your pizza in ranch or putting ranch on
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  Speaker 1: your pizza. Like, to me, that's like the most normal
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  Speaker 1: thing that you could do.
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  Speaker 2: Yeah, that doesn't that's not a collaboration. I mean, that's
• 4:56
  Speaker 2: that's pizza. Yeah, like that is a pizza. Yeah, but
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  Speaker 2: that's okay, we'll let that one's like Adriano, But you've
• 5:00
  Speaker 2: got some other ones.
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  Speaker 1: Like these, there's some that are like classic dishes that
• 5:07
  Speaker 1: that people have been doing and countries have been doing cultures,
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  Speaker 1: and one of them is in Colombia using or in
• 5:15
  Speaker 1: hot chocolate. They put like cheese in their hot chocolate,
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  Speaker 1: like not on the side, but in it. So it's
• 5:21
  Speaker 1: kind of like a case within the hot chocolate. Okay,
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  Speaker 1: which chocolate and cheese go together? Well, there's like tastings
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  Speaker 1: that you can do that with wine as well.
• 5:30
  Speaker 2: It's like your statement about what type of pickle on
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  Speaker 2: the peanut butter, what type of cheese goes in the
• 5:35
  Speaker 2: hot chocolate, and what type of hot chocolate? Is it
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  Speaker 2: going to be? Like a really sweet one? Maybe it's
• 5:39
  Speaker 2: is it a bitter hot chocolate? If it's more dark,
• 5:43
  Speaker 2: you know, I'm thinking you put a salty cheese into
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  Speaker 2: a hot chocolate that could be really good.
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  Speaker 3: And even like the Colombians.
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  Speaker 1: A famous response that the Colombians give when people ask
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  Speaker 1: why are you putting cheese in the hot chocolate is
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  Speaker 1: that they say, because chocolate without cheese is like a
• 5:57
  Speaker 1: kiss without love. Oh yeah, which I'm I get it.
• 6:00
  Speaker 2: I like that, I get it.
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  Speaker 3: That's that's cute.
• 6:04
  Speaker 2: Do you do anything at your place at Windsor.
• 6:07
  Speaker 1: I mean we have a lot of fun, yeah, with
• 6:08
  Speaker 1: our with our drinks, not necessarily the food.
• 6:11
  Speaker 2: That's still collaboration, so mixing stuff together one.
• 6:13
  Speaker 3: I mean, if you look.
• 6:14
  Speaker 1: At our margarita list, there's there's a reason we have
• 6:17
  Speaker 1: over thirty different margarita recipes on our menus because we're
• 6:20
  Speaker 1: doing things like putting a banana and a piece of
• 6:23
  Speaker 1: white bread with mayonnaise, which apparently is popular in the South.
• 6:26
  Speaker 3: But like we're.
• 6:27
  Speaker 1: Trying different things. We have a gingerbread house margarita. We
• 6:31
  Speaker 1: have a pumpkin spice margarita that we do as a
• 6:34
  Speaker 1: season's turning to pumpkin spice season.
• 6:36
  Speaker 2: Is it already being offered right now?
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  Speaker 1: We haven't brought it back yet, not sure if we will,
• 6:41
  Speaker 1: just because it's a pain in the butt to make
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  Speaker 1: really popular when we have sure, but it's a really
• 6:46
  Speaker 1: big pain.
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  Speaker 2: That's where you just make the one big vat of it.
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  Speaker 3: You just when it's gone, it's gone, exactly.
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  Speaker 1: But yet we're constantly trying to find new, fun and
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  Speaker 1: creative things to do. We look at our drink menu
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  Speaker 1: much like we do our festivals and events, and that
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  Speaker 1: we're always wanting to try something different and something fun.
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  Speaker 1: So yeah, we're constantly, you know, putting two combos of
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  Speaker 1: of of flavors together that may be unique.
• 7:12
  Speaker 2: One person's texting in right now saying that they put, really,
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  Speaker 2: you're gonna you're gonna do this to me by texting
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  Speaker 2: in that word and trying to make me say that.
• 7:21
  Speaker 2: Nobody can say this word. I put Worcestershire sauce, Worcester
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  Speaker 2: Worcester Sire sauce on my pizza, mailed it Worcestershire sauce
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  Speaker 2: on my pizza. Huh would you ever try that?
• 7:34
  Speaker 1: I'm not a fan of that sauce. No, and I'm
• 7:36
  Speaker 1: just gonna say that that sauce I mean in a
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  Speaker 1: caesar Absolutely.
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  Speaker 2: Yeah.
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  Speaker 1: Yeah, I'm not a favorite of it, but I mean
• 7:46
  Speaker 1: I can see it.
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  Speaker 2: I could, I could, I could, I could try.
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  Speaker 3: It depends on how much like are you dosing it?
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  Speaker 2: Yeah, I don't know if I would want to dunk
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  Speaker 2: a piece of pizza in it like it was ranch.
• 7:55
  Speaker 2: But one person says, oh, my god, cinnamon. I have
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  Speaker 2: cynadest at home. I'm gonna start making my own sin
• 8:00
  Speaker 2: and toast crunch bacon. Oh, we've brought it to Windsor
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  Speaker 2: the trend moves northward, you have to invite. Yeah, Adriana
• 8:07
  Speaker 2: wants an invite, so just head over to Windsor Eats
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  Speaker 2: their emails there you can.
• 8:11
  Speaker 1: Get in touch with heavy a couple of bacon well
• 8:14
  Speaker 1: and one.
• 8:15
  Speaker 2: Person saying, how about a grilled peanut butter sandwich, same
• 8:17
  Speaker 2: as a grilled cheese, but you sub in peanut butter
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  Speaker 2: instead melting molten.
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  Speaker 1: Good, because I can tell you we've made in the
• 8:25
  Speaker 1: past grilled nutella sandwiches or like grilled it was actually
• 8:29
  Speaker 1: grilled French toast nutilla sandwiches and oh my gosh.
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  Speaker 3: Like fantastic.
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  Speaker 1: So I can definitely see that with peanut butter, or
• 8:39
  Speaker 1: even better, peanut butter and noutilla together.
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  Speaker 3: Yeah.
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  Speaker 2: And you know what I would also say, throwing a
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  Speaker 2: slice of cheese while you're at it. You don't have
• 8:45
  Speaker 2: to take the cheese out of that grilled cheese, do it.
• 8:48
  Speaker 2: You don't want to go not having the kiss with love?
• 8:51
  Speaker 2: Come on, that's what it was, right, Okay, Okay, You've
• 8:55
  Speaker 2: got a few more there on your list.
• 8:56
  Speaker 1: Yeah, I mean, and again there's a couple that like
• 8:59
  Speaker 1: I don't don't find them that odd, but apparently people
• 9:03
  Speaker 1: are saying that they're odd, you know, combos together and
• 9:06
  Speaker 1: what's pop and pop popcorn factory's been doing this for
• 9:09
  Speaker 1: years is pickle popcorn but not like a dill dust
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  Speaker 1: actually pouring the pickle juice like instead of butter over
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  Speaker 1: the popcorn.
• 9:19
  Speaker 2: Well, pickle is so in right now, as you were
• 9:21
  Speaker 2: saying before, I don't know. I love butter on popcorn,
• 9:25
  Speaker 2: but I always get a little upset because it makes
• 9:27
  Speaker 2: the popcorn small when you put it on it right,
• 9:30
  Speaker 2: because they absorb it all. I could see pickle juice
• 9:32
  Speaker 2: doing that too. But I am also just really really
• 9:35
  Speaker 2: attracted to that idea.
• 9:37
  Speaker 1: I mean controversial opinion. I can't stand popcorn so like
• 9:41
  Speaker 1: I wouldn't really care. I still eat it. I find
• 9:44
  Speaker 1: myself and maybe I like it this time, and then no, no,
• 9:47
  Speaker 1: still don't like get stuck in my teeth, and then
• 9:49
  Speaker 1: I'm like why, why why.
• 9:51
  Speaker 2: That's the biggest problem. I went years without eating popcorn
• 9:53
  Speaker 2: because I had braces, and then when I got braces off,
• 9:55
  Speaker 2: I was like, yeah, I'm gonna eat popcorn, and then
• 9:57
  Speaker 2: they still got stuck everywhere, and it was just like
• 9:58
  Speaker 2: it's not worth it. I can see that you've got
• 10:01
  Speaker 2: mango there, Yes.
• 10:02
  Speaker 1: Mango, and like a chili powder flakes over top, or
• 10:11
  Speaker 1: like some spicy dust over top, which I can tell
• 10:14
  Speaker 1: you works. We have a food truck on our property,
• 10:18
  Speaker 1: CAREU Snack Bar. During the summer did popsicles Mango Wow,
• 10:24
  Speaker 1: mango popsicles with a chili powder over top the popsicle
• 10:30
  Speaker 1: and it was fantastic.
• 10:31
  Speaker 2: So you get the sweet of the mango, then you
• 10:33
  Speaker 2: get some heat that comes and kicks in a little
• 10:36
  Speaker 2: bit later.
• 10:37
  Speaker 3: You know.
• 10:37
  Speaker 2: I've been making coleslaw. I'm a big just like white
• 10:40
  Speaker 2: vinegar coleslaw guy. I don't like the creamy stuff, so
• 10:43
  Speaker 2: I've been doing that. But I've been putting a lot
• 10:44
  Speaker 2: of chili flakes in recently and mixing it all up
• 10:47
  Speaker 2: nice and putting a bit too much white vinegar. But
• 10:49
  Speaker 2: I'm on a big white vinegar kick, quite frankly. So
• 10:52
  Speaker 2: when you eat it, you get the vinegar at the front,
• 10:55
  Speaker 2: but then a couple of minutes later you realize you
• 10:57
  Speaker 2: put way too many chili flakes on and it just
• 10:59
  Speaker 2: starts getting hotter and hotter and overwhelming, and it's really fun.
• 11:03
  Speaker 2: It's like when you eat chocolate that has chili flakes
• 11:05
  Speaker 2: in it you completely forget about the chili. So yeah,
• 11:08
  Speaker 2: I recommend it.
• 11:09
  Speaker 3: I can see that word like. It works.
• 11:11
  Speaker 1: I can tell you right now. The mango and the
• 11:13
  Speaker 1: chili work perfectly. Another thing that is really nice if
• 11:17
  Speaker 1: you have flavored gelatin or even like flavored jello whatever
• 11:21
  Speaker 1: that you have, get grapes or frozen grapes and just
• 11:24
  Speaker 1: sprinkle the powdered gelatin over top Ooh and it.
• 11:28
  Speaker 2: Makes a lovely snack that sounds actually pretty good.
• 11:32
  Speaker 1: Ice.
• 11:32
  Speaker 2: Yeah, that sounds pretty good. That reminds me of like
• 11:35
  Speaker 2: old summer camp things where it was like, okay, who
• 11:37
  Speaker 2: can eat all of the jello powder all at once?
• 11:40
  Speaker 2: And then we were all running around for like twenty
• 11:41
  Speaker 2: minutes and then drop and pass out and realizing that
• 11:44
  Speaker 2: that was just the counselors getting an afternoon for themselves
• 11:47
  Speaker 2: as we collapsed with the sugar rush. Hey, Adriano, thanks
• 11:49
  Speaker 2: for coming in and chatting about some weird collaborations. I
• 11:52
  Speaker 2: hope that we can see continued, maybe some more higher
• 11:55
  Speaker 2: browed collaborations on your menu at windsor Eats than some
• 11:58
  Speaker 2: of the things that I've brought up. But it's always
• 12:00
  Speaker 2: a pleasure to chat with you.
• 12:01
  Speaker 3: No, thank you. It's a pleasure, is mine.