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The Cultural Food Tournament part 2 · Cuff’s Basement

• 0:02
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• 0:51
  Speaker 3: Love.
• 0:52
  Speaker 2: You're sawing mirror food sales so like, so creasy pop lyrics.
• 1:03
  Speaker 4: Et everything easy.
• 1:05
  Speaker 2: So I was just blending also freely behind the lies.
• 1:09
  Speaker 3: Really cueasy.
• 1:16
  Speaker 4: Welcome back.
• 1:18
  Speaker 3: We'll sorry what Ryan, nothing, just talking about the product
• 1:22
  Speaker 3: that I love.
• 1:23
  Speaker 4: What ethnic voices can we do for this pot? We
• 1:26
  Speaker 4: can do an Italian accent. I can still do that.
• 1:30
  Speaker 4: Welcome back, my bizanos to the cultural food Tournament. Which
• 1:36
  Speaker 4: country is the best food? Which country is the best people?
• 1:40
  Speaker 4: The purest, truest people?
• 1:42
  Speaker 3: Right? Ryan? You got it?
• 1:45
  Speaker 4: You got it? I don't remember whose turnament was either
• 1:48
  Speaker 4: of you. I think it was Ben.
• 1:52
  Speaker 3: Yeah, I think it was.
• 1:53
  Speaker 4: We'll just say it was Ben. It's his birthday and
• 1:55
  Speaker 4: if we don't, he'll throw a hissy fit. I've I've
• 1:59
  Speaker 4: problem said this on the Pot before because after this
• 2:02
  Speaker 4: many episodes, it's kind of like my marriage Shannon's. Every
• 2:05
  Speaker 4: time I tell a story, Shan's like you told me that.
• 2:08
  Speaker 4: But when we were kids, Ben, we were at Fenway
• 2:11
  Speaker 4: with my dad and Ben said, as a joke, he
• 2:14
  Speaker 4: said to me, I wantn't ice cream. I went at
• 2:16
  Speaker 4: ice cream, but I knew my dad could overhear his joke,
• 2:19
  Speaker 4: so I said to like, fuck with Ben and throw
• 2:22
  Speaker 4: him under the bus. I said, Dad, Ben wants an
• 2:25
  Speaker 4: ice cream? And then my dad was like, can you
• 2:27
  Speaker 4: just wait a little bit, Ben? And then Ben I
• 2:29
  Speaker 4: had to awkwardly say like, oh, I wasn't serious. But
• 2:32
  Speaker 4: you know we were like twelve, so what does that
• 2:34
  Speaker 4: even mean?
• 2:36
  Speaker 5: Okay, correction, it was an orange juice, So it was.
• 2:40
  Speaker 5: It was a bizarre request. It was even weirder. And
• 2:44
  Speaker 5: I was at the Wang Theater, which so Tim's dad
• 2:48
  Speaker 5: took me and Tim to the Nutcracker at the Wang theater,
• 2:51
  Speaker 5: so needless to say, the entire car right in was
• 2:54
  Speaker 5: just jokes about that. So I think Bill was already
• 2:56
  Speaker 5: a little irritated. And then but then he got me
• 3:00
  Speaker 5: an orange juice and no joke. I had never had
• 3:03
  Speaker 5: range juice with ice in it, never in my life
• 3:05
  Speaker 5: at that moment, and I was like, oh man, this
• 3:08
  Speaker 5: is really good, and I had it was like a
• 3:10
  Speaker 5: delicious army. I remember thinking like, I'm glad I asked
• 3:12
  Speaker 5: for this.
• 3:15
  Speaker 4: We might have been we might be talking about two
• 3:16
  Speaker 4: separate incidents, but it doesn't It doesn't matter wh you
• 3:19
  Speaker 4: know what. Like honestly, who brings to pre pubescent boys
• 3:25
  Speaker 4: who are joking about dis to the Wig Theater to
• 3:29
  Speaker 4: watch The Nutcracker, which is like the worst play imaginable.
• 3:32
  Speaker 4: They don't talk. It's Ceci has a children's book of
• 3:36
  Speaker 4: the nutclap Cracker and explains the plot, and I'm like,
• 3:39
  Speaker 4: this is the plot. I had no idea this is
• 3:41
  Speaker 4: the plot of the Nutcracker. It's like there's a rat
• 3:46
  Speaker 4: and there's a Nutcracker and everybody's pissed and the end.
• 3:52
  Speaker 6: All right, culture what Bill was trying to instill? Some culture?
• 4:00
  Speaker 4: I guess the only two ethnic ethnicities that exist to
• 4:04
  Speaker 4: Bill as far as food goes are American food and
• 4:07
  Speaker 4: Italian food. So we got one of them. We have
• 4:10
  Speaker 4: American food and it is up against Lebanese food. Ben,
• 4:14
  Speaker 4: what is your choice.
• 4:18
  Speaker 6: I want to choose Lebanese food because I like, just
• 4:23
  Speaker 6: I guess like.
• 4:26
  Speaker 5: What I want, like how I want to present myself
• 4:28
  Speaker 5: to the world. I want to choose Lebanese food.
• 4:32
  Speaker 4: You you can't.
• 4:34
  Speaker 6: I can't, you can't.
• 4:35
  Speaker 3: That's what I can say.
• 4:37
  Speaker 6: American food.
• 4:41
  Speaker 5: American food. I mean the burger obviously. I know people
• 4:44
  Speaker 5: say it's not really American, it's American. I would even
• 4:49
  Speaker 5: include like cafeteria style pizza. I would say is American food,
• 4:54
  Speaker 5: and that can be great, like Costco pizza for example.
• 4:58
  Speaker 4: Okay, Costco pizza. Yeah, I guess that is like should
• 5:02
  Speaker 4: you know? That's debatable though, because like our crab rang
• 5:05
  Speaker 4: Goons American food, you know, literally yes, but I mean no,
• 5:10
  Speaker 4: I would consider crab rang Goons Chinese food.
• 5:14
  Speaker 5: Okay, sure, yeah, I just mean whatever, But I mean
• 5:20
  Speaker 5: I mean the onion ring is one of my all
• 5:23
  Speaker 5: time favorite foods. There are situations where if someone said,
• 5:27
  Speaker 5: like do you want a whole lobster or an onion dring.
• 5:30
  Speaker 6: I would choose an onion ring. American food is great.
• 5:36
  Speaker 4: I yeah, I mean it's.
• 5:38
  Speaker 6: Giant hot dogs fan. I'm not a giant hot dogs fan.
• 5:40
  Speaker 4: Well you're wrong there. Hot dogs are amazing. But I
• 5:45
  Speaker 4: so I always said, I've always said this, and I
• 5:48
  Speaker 4: truly believe this, that you do not want a woman
• 5:51
  Speaker 4: that's zero excuse me, burke jar Ryan, So I was
• 5:56
  Speaker 4: net you. I was negative too, So that means twice
• 6:00
  Speaker 4: for Ryan burb zero times. Then Ryan burped and it
• 6:03
  Speaker 4: got to negative one, but I just burped again, so
• 6:06
  Speaker 4: we're back in negative two. So congrats to Ryan, but
• 6:09
  Speaker 4: you're doing a great job here. I I don't believe
• 6:14
  Speaker 4: you want a girl who's zero percent white trash. You
• 6:16
  Speaker 4: don't want a girl who's forty percent white trash or
• 6:19
  Speaker 4: sixty percent white trash. But you want to have a
• 6:22
  Speaker 4: female partner that's like twenty percent or less white trash,
• 6:27
  Speaker 4: maybe like ten percent, because they're just not fun if
• 6:30
  Speaker 4: if you don't have that. And I said that to Shannon,
• 6:33
  Speaker 4: and Shannon said, but I'm zero percent white trash, and
• 6:36
  Speaker 4: she was serious, and I burst out laughing. She said,
• 6:39
  Speaker 4: name one white trash thing I do and I said,
• 6:41
  Speaker 4: you love hot dogs and then she was like, I
• 6:44
  Speaker 4: do love hot dogs. I can't argue with that, but yeah,
• 6:50
  Speaker 4: no you can't. It's not assailable. I love Lemnies food.
• 6:52
  Speaker 4: But Ryan, you're going USA.
• 6:56
  Speaker 7: Yeah, I mean, like, would you guys consider off with
• 6:58
  Speaker 7: like barbecue.
• 6:59
  Speaker 6: You Barbecue is like the bost American.
• 7:02
  Speaker 3: Really, it's like yeah, it's like, how do you compete?
• 7:05
  Speaker 4: Yeah, I mean we can.
• 7:06
  Speaker 5: Barbic's overrated actually, but that's for another time, for another time.
• 7:10
  Speaker 4: We can debate that later. We can even do like
• 7:13
  Speaker 4: an American food tournament, like American Regional Culture Food Tournament.
• 7:18
  Speaker 4: I've worked the titles were it's a working title right now.
• 7:24
  Speaker 7: It's clam chowder versus catfish nuggets in the final rounds.
• 7:30
  Speaker 4: That's out of all the uh like Cajun South Eastern
• 7:35
  Speaker 4: food you could have chosen, you chose catfish nuggets, which
• 7:39
  Speaker 4: Doyes a lot about.
• 7:40
  Speaker 7: Think at the barbecue place on Street Yeah, oh, Bison County, Yeah,
• 7:44
  Speaker 7: Rip loved Bison County.
• 7:46
  Speaker 4: Rip of Bison County. There's a great barbecue place by
• 7:50
  Speaker 4: Ryan's in Waltham. RIP. So I had one on one
• 7:54
  Speaker 4: dinner with my dad and I was sitting at the table,
• 7:57
  Speaker 4: and my dad texted me he would be forty minutes
• 7:59
  Speaker 4: late at a one on one dinner where I'm already
• 8:02
  Speaker 4: at the table.
• 8:05
  Speaker 3: Uh.
• 8:06
  Speaker 4: He's like, yeah, I'm in Marlborough. It's like you're in
• 8:09
  Speaker 4: Marlborough right now. I'm in Waltham. Our dinner is now. Yeah, yeah,
• 8:13
  Speaker 4: I was running late. Okay, this is Ben, Okay, this
• 8:22
  Speaker 4: is a no brainer to me. France versus Mexico. Oh, Ben,
• 8:30
  Speaker 4: are you having difficulty with this?
• 8:32
  Speaker 3: Oh?
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  Speaker 6: Oh I thought it was right. No Viva Mexico not
• 8:35
  Speaker 6: even close.
• 8:36
  Speaker 4: Okay, Yeah, your love of pastries be damned. Mexico is
• 8:40
  Speaker 4: moving forward, all right.
• 8:43
  Speaker 6: That still also has fantastic desserts.
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  Speaker 4: So tell me, tell me about Mexican desserts other than Truro's. Uh,
• 8:52
  Speaker 4: horchatas at dessert like is really good.
• 8:55
  Speaker 5: Yeah, Porchata is kind of a dessert like you'll look
• 8:57
  Speaker 5: at like torchatta cake. Their deserts are just very like
• 9:02
  Speaker 5: they're very cinnamony, like creamy. There's a guy it's called Has.
• 9:09
  Speaker 5: It's like a Mexican bread pudding.
• 9:13
  Speaker 4: Wow, you are the Southwest correspondent.
• 9:17
  Speaker 6: Indeed, we're upsetting right now with Mexican land that we stole.
• 9:22
  Speaker 4: I mean, so, I don't want to get into this,
• 9:25
  Speaker 4: but I said this to O'Leary because Oilary chucky chill out,
• 9:31
  Speaker 4: all right, I don't you know O'Leary was kidding, But
• 9:35
  Speaker 4: she made a comment about stolen land, and I said,
• 9:38
  Speaker 4: all land is stolen land. Like what land is not
• 9:42
  Speaker 4: stolen land? I'm not saying it's okay, And let's whitewash
• 9:46
  Speaker 4: American history. American history is horrible, but history is written
• 9:50
  Speaker 4: by the victors in all land is stolen land, like
• 9:53
  Speaker 4: Comanche Land used to be another tribe's land and the
• 9:58
  Speaker 4: Commanches killed them and stole it. So like you know,
• 10:02
  Speaker 4: any who she is?
• 10:05
  Speaker 3: Who? You wait?
• 10:06
  Speaker 4: Say what?
• 10:06
  Speaker 3: Say? What?
• 10:08
  Speaker 6: Said?
• 10:08
  Speaker 3: How much?
• 10:08
  Speaker 6: Is Benjamin Nett?
• 10:09
  Speaker 3: Yeah? Who bag you?
• 10:12
  Speaker 4: He's coming on next. It's like the Nelk boys when
• 10:14
  Speaker 4: they're like, do you like Burger King McDonald's better, and
• 10:17
  Speaker 4: he goes, I like Burger king better and they're like whoa.
• 10:20
  Speaker 4: And it's like you literally could be asking him about
• 10:23
  Speaker 4: war crimes in genocide and you're talking to him about
• 10:25
  Speaker 4: b K. McDonald's.
• 10:27
  Speaker 6: Yeah, I agree, I'm just kidding.
• 10:30
  Speaker 4: No, I know, I know you're not you actually think
• 10:33
  Speaker 4: that of me. But okay, this is going to be
• 10:38
  Speaker 4: slightly tough for me, but not really. It's it's Japan
• 10:41
  Speaker 4: versus Italy. Uh syinara Japan. I'm going with Italy. But
• 10:47
  Speaker 4: Japanese food is amazing. Sushi, there's a lot. I mean,
• 10:52
  Speaker 4: they're just so into seafood and I love seafood so much.
• 10:56
  Speaker 4: Rice I'm not a huge fan of, but like in
• 10:58
  Speaker 4: Japanese dishes there's so good. I'm rice is like a
• 11:02
  Speaker 4: great way to soak up flavor, so you know, mommy
• 11:07
  Speaker 4: like mommy, flavors are really good. Chucky, Holy shit, dude.
• 11:13
  Speaker 3: You know.
• 11:15
  Speaker 6: Going back to.
• 11:18
  Speaker 5: Going back to desserts, that is my knock on really
• 11:21
  Speaker 5: all Asian cuisines. There are really no good Asian desserts.
• 11:27
  Speaker 4: I can't confidently say that, but nothing jumps out, I'll
• 11:30
  Speaker 4: give you that.
• 11:33
  Speaker 6: And mochies are good.
• 11:34
  Speaker 5: I don't dislike mo cheese, but like mochi versus a
• 11:37
  Speaker 5: chocolate cake not close?
• 11:39
  Speaker 4: Right, yeah, fair, I'm not a big one one knock
• 11:42
  Speaker 4: on Japanese food. I'm not this, which is also kind
• 11:45
  Speaker 4: of blasphemous to a lot of people. I'm not a
• 11:47
  Speaker 4: ramen guy, So like you do you do agree?
• 11:51
  Speaker 6: With that, I think Robin's super overrated.
• 11:55
  Speaker 4: I I do too. Andy uh Whent tod Japan for
• 11:58
  Speaker 4: his honeymoon and and he was talking about how good
• 12:02
  Speaker 4: the ramen was there, and I was like, I just
• 12:04
  Speaker 4: don't care. I would rather it's one of those things.
• 12:07
  Speaker 4: It's like Indian food. I'm not saying it's bad, but
• 12:10
  Speaker 4: I would rather get like ninety other things.
• 12:15
  Speaker 3: Agreed.
• 12:16
  Speaker 4: I'm looking up Japanese and Chinese desserts and there's nothing
• 12:20
  Speaker 4: that really jumps out at me. Red bean paste, macha,
• 12:25
  Speaker 4: seaweed based jelly. Yeah, that sounds awesome. Well, the problem, Ben,
• 12:29
  Speaker 4: the problem with Japanese food and Chinese food is Asians
• 12:35
  Speaker 4: are not into dairy stereotypically. Yes, so that really kind
• 12:41
  Speaker 4: of fucks with dessert. Although well, no, we'll save it
• 12:43
  Speaker 4: for later because we still I think there's still a
• 12:46
  Speaker 4: horse in the race. I want to talk about, Okay,
• 12:52
  Speaker 4: and here we go. This is the horse. I was
• 12:53
  Speaker 4: talking about Thai food. Thai food they have like it's
• 12:59
  Speaker 4: not really dairy, I but like coconut milk. I love
• 13:03
  Speaker 4: that Thai food. One of the reasons I like Thai
• 13:05
  Speaker 4: food more than some other aspects of Asian cuisine. Is
• 13:09
  Speaker 4: like peanuts and coconut, so like a coconut curry. Spicy soup,
• 13:16
  Speaker 4: even though I don't like soup is amazing. Thai food
• 13:20
  Speaker 4: is versus Espanol. I believe it's signor McDonald What is
• 13:27
  Speaker 4: your choice.
• 13:29
  Speaker 3: Thy food versus Spanish food? I would go with Spanish food.
• 13:33
  Speaker 4: Okay, all right, I don't really have a problem with that, Ben,
• 13:37
  Speaker 4: What would you choose?
• 13:39
  Speaker 5: I would choose Spanish as well, because I don't I
• 13:44
  Speaker 5: get why you like the milk, the coconut milky, but
• 13:47
  Speaker 5: you can imagine why I don't like that as much.
• 13:50
  Speaker 6: You know, I'm a little weird about creamy things in general.
• 13:54
  Speaker 4: I like how your I like how you're claiming man
• 13:57
  Speaker 4: is to get you out of coconut milk. Yes, I mean,
• 14:07
  Speaker 4: I gotta tell you honestly. Like I get not liking mayonnaise,
• 14:12
  Speaker 4: because mayonnaise is really weird and gross when you think
• 14:14
  Speaker 4: about it objectively. But not liking mayonnaise or having dishes
• 14:18
  Speaker 4: that have mayonnaise is just a bad decision because I
• 14:21
  Speaker 4: don't I'm the type of guy that's gonna put mayonnaise
• 14:23
  Speaker 4: on a burger or put mayonnaise on a turkey sandwich.
• 14:26
  Speaker 4: But there's so many things that have mayonnaise or aoli
• 14:29
  Speaker 4: in it that are so good, and you're just out
• 14:33
  Speaker 4: on all of that. I can't get down with that.
• 14:37
  Speaker 6: I just look at me and I hear you.
• 14:38
  Speaker 5: I look at it like I already love so many
• 14:40
  Speaker 5: things that are so bad for me. It's almost like
• 14:44
  Speaker 5: a blessing.
• 14:44
  Speaker 3: I don't like mayonnaise.
• 14:46
  Speaker 4: Fair fair, I mean mayonnaise is. It's one of those
• 14:50
  Speaker 4: things where like I remember looking at a jar of
• 14:52
  Speaker 4: peanut butter and looking at a jar of mayonnaise, and
• 14:54
  Speaker 4: like the calories and the fat are actually I think
• 14:57
  Speaker 4: worse for peanut butter. But you just know that it's
• 15:00
  Speaker 4: better for you regardless, you know. I'm just confident in
• 15:04
  Speaker 4: saying that. So Spanish food, okay, Spanish food is going on.
• 15:10
  Speaker 4: I don't I don't have a problem with that. I
• 15:12
  Speaker 4: probably would have picked type food, but I don't have
• 15:14
  Speaker 4: a problem with that. I respect Spanish food a lot. Okay, ladies,
• 15:20
  Speaker 4: we're down to four quatro. We'll shake them up. We
• 15:29
  Speaker 4: have Italia and it is eatgins Mexico. This really is.
• 15:44
  Speaker 4: This is a clash of the Titans. I'm gonna give
• 15:46
  Speaker 4: it to Ben. I assume you're going. It's you know,
• 15:50
  Speaker 4: I'm gonna give it to Ryan because I assume Ryan's
• 15:53
  Speaker 4: gonna go with Mexico.
• 15:56
  Speaker 3: It's tough.
• 15:57
  Speaker 7: Like I said, Italians had the title for years and
• 16:00
  Speaker 7: so amazing every time, but like Mexican, Mexican I just
• 16:05
  Speaker 7: dove into so much more in terms of variety of stuff.
• 16:09
  Speaker 3: I'm gonna go to Mexico.
• 16:10
  Speaker 4: Fuck it, Yeah, Ben, I imagine you're going with Italy.
• 16:16
  Speaker 5: I mean, to me, this is the World Series of Food.
• 16:18
  Speaker 5: I think these are the two best. I would say,
• 16:25
  Speaker 5: I'm gonna go Italian.
• 16:26
  Speaker 4: Yes, Okay, it's up to me. So I love Mexican food.
• 16:34
  Speaker 4: I think Mexican food has so many things that I like,
• 16:37
  Speaker 4: sour cream, guacamole, cheese, jalapenos, I mean, like mole, every sauce,
• 16:50
  Speaker 4: salsa green, salsa quiso. That's an authentic Mexican dish. Yeah.
• 16:58
  Speaker 4: I mean, but one thing I will say, and this
• 17:00
  Speaker 4: is gonna make me sound like a really dumb, ignorant
• 17:03
  Speaker 4: American when I go to a lot of authentic Mexican restaurants,
• 17:08
  Speaker 4: because like I feel like American Mexican food is very dry,
• 17:13
  Speaker 4: like a taco hard shell or soft shell whereas like
• 17:17
  Speaker 4: Mexican food, real Mexican food is very wet. It's like slop.
• 17:23
  Speaker 4: It's sloppy, it's sauce on top, and I don't love that.
• 17:27
  Speaker 4: Even though it's like better and more authentic, I don't
• 17:29
  Speaker 4: like the slop wet Mexican food. I would rather like
• 17:32
  Speaker 4: the drier Americanized version of Mexican food.
• 17:37
  Speaker 6: Dis Yeah, I think I know what you're saying.
• 17:42
  Speaker 5: The experience I've had a lot of like the more authentic, Well,
• 17:46
  Speaker 5: when I think authentic, I think more like the higher
• 17:48
  Speaker 5: ed Mexican restaurants. It almost is like italian Esque in
• 17:53
  Speaker 5: a way. It's just like a lot of those like
• 17:56
  Speaker 5: tomato gar like those type of flavors.
• 18:02
  Speaker 6: But I don't know where I'm going with that.
• 18:06
  Speaker 4: But yeah, so Taco bell is the best Mexican place,
• 18:14
  Speaker 4: is what I'm saying.
• 18:15
  Speaker 3: But I would have to go with Oh, that's fun
• 18:19
  Speaker 3: to find the name of it that what is it?
• 18:22
  Speaker 3: Chile Scrolanos? Oh my god.
• 18:25
  Speaker 5: We have a lot of la We have like several
• 18:28
  Speaker 5: like Mexican steakhouses in Arizona, and I've always thought Boston
• 18:31
  Speaker 5: would because I don't know of like a really high
• 18:33
  Speaker 5: Mexican place in Boston.
• 18:34
  Speaker 6: I always though that would kill it.
• 18:38
  Speaker 4: Yeah, yeah, I think that. Uh. I think that Mexican
• 18:45
  Speaker 4: cuisine is very like sauce culture, sauce based, which is good.
• 18:50
  Speaker 4: I like sauce, but when you don't have like a
• 18:53
  Speaker 4: pasta is essentially waterproof, and bread is very sturdy when
• 18:59
  Speaker 4: it gets wet for the most part with certain sausage,
• 19:01
  Speaker 4: whereas like if it's tortilla based and it's moist meat
• 19:05
  Speaker 4: and you're putting sauce on top of it, it's just
• 19:07
  Speaker 4: all very wet and I don't like it. I just
• 19:11
  Speaker 4: I would. Yeah, I don't know.
• 19:13
  Speaker 3: I'm not.
• 19:15
  Speaker 4: Thrilled about that, but I don't want to sound like
• 19:17
  Speaker 4: an ignorant American. So rip La Poloma and Quincy, which
• 19:23
  Speaker 4: we loved and used to go to during COVID. Oh
• 19:25
  Speaker 4: my god, Shannon made me go there like every week
• 19:27
  Speaker 4: during COVID, and it closed very unfortunately. However, one time
• 19:34
  Speaker 4: I went to La Poloma and there was a guy
• 19:37
  Speaker 4: eating by himself and the waitress came up and she
• 19:40
  Speaker 4: was white, and the guy said, what kind of molay
• 19:43
  Speaker 4: do you have? And she was like, what is molly?
• 19:46
  Speaker 4: And I thought, you know, honestly, I'm on her side
• 19:48
  Speaker 4: because like, that's not what this is, you know what
• 19:51
  Speaker 4: I mean, what are you doing?
• 19:52
  Speaker 3: Yeah?
• 19:53
  Speaker 4: Yeah, we're next to a ninety nine, next to a
• 19:56
  Speaker 4: Chinese food takeout place in the middle of Quincy, cross
• 20:00
  Speaker 4: the street from the tee, and also next to a Wendy's.
• 20:04
  Speaker 4: So like, get your mole ay and take a hike
• 20:08
  Speaker 4: go back to Boston. So how dare he want good food?
• 20:15
  Speaker 3: So there is a place in Boston like Lolita. I've
• 20:18
  Speaker 3: not heard of this. Oh it's like high in Mexican.
• 20:20
  Speaker 3: I've never heard of that.
• 20:21
  Speaker 4: Yeah, but it's not that's not authentic. It's like I've
• 20:25
  Speaker 4: been there. It's like trend It's like trendy cool spot.
• 20:30
  Speaker 3: Okay, I gotcha.
• 20:32
  Speaker 5: I mean tim, like you and I went to Javiers,
• 20:33
  Speaker 5: Like that would be that. Like that's what I mean,
• 20:35
  Speaker 5: that type of place.
• 20:37
  Speaker 4: Like an upscale because Lolita is because there's upscale, trendy,
• 20:41
  Speaker 4: like STK is trying to be a trendy steakhouse that
• 20:44
  Speaker 4: is a DJ with all. But that's I hate it here.
• 20:48
  Speaker 4: I hate STK. There's one in Boston. It's so dumb.
• 20:51
  Speaker 4: And then there's like you know, uh Ruth, Chris, you
• 20:56
  Speaker 4: know it's not, It's just is what it is. I
• 20:58
  Speaker 4: feel like Lolita is the st K of Mexican places.
• 21:03
  Speaker 4: So yeah, a lot of Instagram, a lot of a
• 21:08
  Speaker 4: lot of girls not eating that are dressed like whoores horror.
• 21:11
  Speaker 5: Post SDK sends to me the most pathetic like begging
• 21:17
  Speaker 5: emails and it's really sad because they're doing Oh I've
• 21:21
  Speaker 5: seen that.
• 21:22
  Speaker 4: Okay, it's right across from Liberty Ryan.
• 21:25
  Speaker 3: Yeah, that's where it's like, okay.
• 21:27
  Speaker 4: And you you were literally eating a steak and there's
• 21:30
  Speaker 4: a DJ, like a live human DJ, spinning records while
• 21:35
  Speaker 4: you're eating a steak. It's just bizarre to me.
• 21:38
  Speaker 3: Yeah, so just like more like the quote unquote experience
• 21:41
  Speaker 3: style thing.
• 21:42
  Speaker 1: Yeah, yes, and not enough food, not enough food.
• 21:47
  Speaker 4: And then obviously our last matchup is Spain versus USA.
• 21:54
  Speaker 4: USA is going through. Does anybody disagree with that?
• 21:57
  Speaker 7: I would agree. I tried a lot of Spanish a
• 22:01
  Speaker 7: couple of years ago. It was very good, but I
• 22:04
  Speaker 7: had not tired. A lot of actual.
• 22:07
  Speaker 4: Spanish food is amazing, common ingredients, olive oil, garlic, tomatoes, seafood, meat, paprika.
• 22:14
  Speaker 4: It overlaps of a lot of like Mediterranean style, but
• 22:19
  Speaker 4: they're you know, Paea is an amazing tapas tapas restaurants.
• 22:26
  Speaker 4: Is there anything better than a tapas restaurant? Gaspacho Aberco,
• 22:31
  Speaker 4: pork Mberco, pork harmone.
• 22:34
  Speaker 3: Yep, Harmonia is great.
• 22:37
  Speaker 4: There's a lot of so like. There's seafood dishes, meats
• 22:40
  Speaker 4: and stews. There's lighter food and rice dishes like paiea savory,
• 22:46
  Speaker 4: rich but not heavy. That's a key. I like that description.
• 22:50
  Speaker 4: A lot of garlic and olive oil. Not super spicy,
• 22:53
  Speaker 4: but a lot of spices.
• 22:56
  Speaker 6: I could live without. Stangria. Not a huge angria fan.
• 22:58
  Speaker 4: I like. I like singria.
• 23:02
  Speaker 7: I like it, but I rarely ever get it myself.
• 23:06
  Speaker 7: That's just trying to find the name of it. Orza
• 23:08
  Speaker 7: so good. It's pork. Oh, I was look at this
• 23:12
  Speaker 7: menu that's placed it close sadly in Watertown, but it
• 23:15
  Speaker 7: was a Spanish restaurant.
• 23:19
  Speaker 4: Going to a tapas restaurant just ordering a million small
• 23:23
  Speaker 4: plates is the best. I mean, what's better than that?
• 23:25
  Speaker 4: But a little batatas bravis Uh, It's Toro and Boston.
• 23:32
  Speaker 4: It might be my favorite restaurant in Boston. It's a
• 23:34
  Speaker 4: Spanish restaurant.
• 23:36
  Speaker 3: Yeah, To is really really good. So ever been to
• 23:40
  Speaker 3: have you never been a Toro?
• 23:42
  Speaker 4: No, Ryan, that's another date night you and me have.
• 23:45
  Speaker 3: Alrighty, we'll do We'll do them both the same day.
• 23:48
  Speaker 4: Toro Oh do a Bang Bang Indian food, followed by
• 23:51
  Speaker 4: Spanish food aka Smelly Diarrhea.
• 23:57
  Speaker 3: No.
• 23:58
  Speaker 4: Toro is ken Oranger and Jamiebs, who are my spirit
• 24:02
  Speaker 4: chefs in Boston. It's in the South End. It's like
• 24:05
  Speaker 4: it's top Us and Piea Cocktails. It's fucking awesome. They
• 24:10
  Speaker 4: don't take reservations. I don't believe so sorry, what's that been?
• 24:20
  Speaker 6: Toro is also in New York City. I'm pretty sure.
• 24:22
  Speaker 4: Okay, what did you say, Ryan?
• 24:26
  Speaker 3: Their website says they take reservations. Now that's cool.
• 24:29
  Speaker 4: Oh okay, all right, great. I thought they did it
• 24:31
  Speaker 4: for larger parties, but not for like two people. But
• 24:35
  Speaker 4: that's just kind of a tough sell when like Shannon
• 24:37
  Speaker 4: and I never go out together and I'm like, hey,
• 24:39
  Speaker 4: I'm going to Toro with just Ryan. Hey can I come? Yes?
• 24:47
  Speaker 3: She will get it. She will get it.
• 24:49
  Speaker 4: But okay, what did you just you made a passionate
• 24:53
  Speaker 4: sighe did you see something?
• 24:55
  Speaker 3: Takes smoked duck dramats. Mhm, it sounds good.
• 25:00
  Speaker 4: Damn yep, yep, Ken Orange, they so Ken Oranger has
• 25:05
  Speaker 4: Toro a little donkey? What's the meat one Copa?
• 25:12
  Speaker 6: There are really good yep.
• 25:14
  Speaker 4: Yeah, Copa's in the South End. Little Donkey's in Central Square.
• 25:18
  Speaker 4: I think, yep, but little Donkeys you're super good. I'm
• 25:23
  Speaker 4: a big fan of both of them, Ken Orange and
• 25:26
  Speaker 4: jamb Sonett. I think they split up. I don't know why,
• 25:29
  Speaker 4: but uh oh so hot goss. Ryan and I were
• 25:34
  Speaker 4: talking about how this stuff has gone viral this week
• 25:38
  Speaker 4: about how Key and Peel don't talk anymore. Did you
• 25:41
  Speaker 4: see any of that? Then?
• 25:43
  Speaker 6: No, that's sad to hear.
• 25:44
  Speaker 4: Are you a keen Peel fan? I don't know.
• 25:49
  Speaker 6: Yes, I mean I'm not like a.
• 25:52
  Speaker 5: Like notable, I guess, but yeah, I like Dump like
• 25:56
  Speaker 5: I like their movies, like his movies.
• 25:59
  Speaker 4: So allegedly there's this comedian, this younger female comedian, who
• 26:04
  Speaker 4: told the story about how she was working on this
• 26:07
  Speaker 4: project with Key and his wife is just a nightmare,
• 26:13
  Speaker 4: and that Peel's wife called her and was like, yeah,
• 26:18
  Speaker 4: you should not be involved in this project because she's
• 26:20
  Speaker 4: such an awful person and she kind of ruined the experience.
• 26:26
  Speaker 4: And I sent Ryan so The rumor is now that
• 26:29
  Speaker 4: Peel wrote get Out about Key, about like a black
• 26:34
  Speaker 4: guy whose entire life is controlled by a white woman
• 26:38
  Speaker 4: and she's trying to like make him white or whatever. Also,
• 26:41
  Speaker 4: I thought my first question being a man, oh is
• 26:44
  Speaker 4: she really hot? Obviously no, she's not at all, so sad,
• 26:50
  Speaker 4: and I think he's a handsome guy. But there was
• 26:54
  Speaker 4: a social media post where he was being interviewed and
• 26:58
  Speaker 4: then like the person interviewing him had a social media
• 27:02
  Speaker 4: post to promote it, and the social media post was
• 27:05
  Speaker 4: really weird. It was about like he Key shares how
• 27:09
  Speaker 4: his wife comes up with all his funny ideas or
• 27:12
  Speaker 4: something like that, and it was just like, what, she's
• 27:15
  Speaker 4: not even a famous person. And somebody commented, bro, you okay,
• 27:20
  Speaker 4: I heard get Out was about you. Somebody responded to
• 27:23
  Speaker 4: that post.
• 27:25
  Speaker 7: That's that's up there with the why didn't you guys
• 27:27
  Speaker 7: play nineteen seventy nine to Billy Corgan's face from that
• 27:30
  Speaker 7: video you sent me?
• 27:32
  Speaker 3: That's amazing. Tim sent me this video.
• 27:37
  Speaker 7: I feart what we were talking about, and Tim was like,
• 27:39
  Speaker 7: I just love the way this guy sounds and everything
• 27:41
  Speaker 7: he did. So Billy Corgan is like outside of a
• 27:45
  Speaker 7: show at the end, and he's being interviewed by people whatever,
• 27:48
  Speaker 7: and like people like the interview was asking him questions
• 27:50
  Speaker 7: and this one guy just then acted like nothing else was.
• 27:55
  Speaker 3: It was just him and Billy Corgan, and he just
• 27:56
  Speaker 3: says out loud, why didn't you guys played it seventy nine?
• 28:00
  Speaker 3: And the entire crowd laughs because it's just very funny
• 28:02
  Speaker 3: that he just didn't care.
• 28:04
  Speaker 7: And he's like, because people like you asked for it
• 28:06
  Speaker 7: without an insane answer.
• 28:08
  Speaker 4: Yeah, Billy. Billy Corgan was giving some long winded, like
• 28:12
  Speaker 4: douchey answer about how he doesn't like playing all the
• 28:17
  Speaker 4: hits at his concerts because like people don't respect him
• 28:20
  Speaker 4: as an artist or some winy blah blah blah bullshit.
• 28:23
  Speaker 4: Billy Corgan, from my understanding, sucks. And everybody was intently
• 28:29
  Speaker 4: listening and trying to be like really good Smashing Pumpkins fans,
• 28:32
  Speaker 4: and they were all geeking out so hard. They were like, yeah,
• 28:35
  Speaker 4: Billy Corgan's right, we shouldn't want to hear the popular songs.
• 28:38
  Speaker 4: And then this guy just yelled out play nineteen seventy
• 28:41
  Speaker 4: nine in the middle of the interview, just the does
• 28:44
  Speaker 4: thing you could.
• 28:44
  Speaker 3: Say, but it didn't.
• 28:46
  Speaker 7: But the wa thing is that tone of his voice.
• 28:47
  Speaker 7: It didn't sound like he was doing it to fuck
• 28:49
  Speaker 7: with him. It was almost like he was not paying
• 28:50
  Speaker 7: a hetche at all to what was going on, and
• 28:52
  Speaker 7: was just like, Oh, he's right there, I should ask him.
• 28:54
  Speaker 3: That's just how it felt. It was just so funny.
• 28:58
  Speaker 4: Yeah, yeah, And I listen to a long podcast interview
• 29:01
  Speaker 4: with Billy Corgan and he talked about how awful how
• 29:05
  Speaker 4: I know right, He talked about how awful his dad was,
• 29:08
  Speaker 4: and how his dad was so resentful of his success
• 29:12
  Speaker 4: and never credited smashing pumpkins with anything, and what would
• 29:16
  Speaker 4: tell Billy like, I don't care how much money you make,
• 29:18
  Speaker 4: You're not a real musician, Like people don't respect you.
• 29:20
  Speaker 4: And I thought this all makes so much sense, because
• 29:25
  Speaker 4: you know, the son of an asshole is usually an asshole,
• 29:32
  Speaker 4: explains Ben. So wow, all right, Well, we have one
• 29:38
  Speaker 4: more matchup left. It is US say US say Trump Trump,
• 29:45
  Speaker 4: Trump Trump Trump versus Italia, and I am dead seriously
• 29:52
  Speaker 4: going with the United States of America.
• 29:58
  Speaker 6: Italy.
• 30:02
  Speaker 4: Ryan before you answer, before you answer, and I know
• 30:05
  Speaker 4: you're just gonna say Italy because you're gonna try to
• 30:08
  Speaker 4: be cool and not side with me because I give
• 30:10
  Speaker 4: you a hard time, and my wife's always like, poor.
• 30:13
  Speaker 3: I'm gonna try to be cool. What are we doing
• 30:16
  Speaker 3: right now? What the fuck are you talking about? And
• 30:19
  Speaker 3: my wife's always like.
• 30:21
  Speaker 4: My wife's always like, poor Ryan, Why are you so
• 30:24
  Speaker 4: mean to him? Why would he ever listen to you? So,
• 30:26
  Speaker 4: I know you're biased against me, everyone is, but but
• 30:33
  Speaker 4: think about what you're doing here. Think about American food.
• 30:36
  Speaker 3: Right.
• 30:37
  Speaker 4: We got cheeseburgers, hot dogs, macaroni and cheese, clam chowder,
• 30:44
  Speaker 4: lobster rolls, onion rings, French fries, all of barbecue culture
• 30:50
  Speaker 4: every side. And honestly, Ben, I agree with you. Barbecue
• 30:53
  Speaker 4: is very overrated. The sides of barbecue culture are amazing,
• 30:58
  Speaker 4: like cornbreads and mac Jesus aside, and like that broccoli
• 31:04
  Speaker 4: cheese casserole that you can get at barbecue places sometimes,
• 31:09
  Speaker 4: and potato salad, macaroni salad.
• 31:13
  Speaker 6: I honestly, I don't care what. I don't care. You choose,
• 31:16
  Speaker 6: it'll just credit or discredit this podcast.
• 31:20
  Speaker 4: So I mean American food. It's it's so vast because
• 31:25
  Speaker 4: we are such a melting pot and it's so large
• 31:28
  Speaker 4: of a country. We have so many different subgenres, way
• 31:33
  Speaker 4: more than Italy. Italy obviously does have subgenres. I'm not
• 31:36
  Speaker 4: saying it doesn't, but because we're a melting pot, we
• 31:39
  Speaker 4: have Midwestern food and that is like, you know, Scandinavian influenced,
• 31:45
  Speaker 4: in German influenced, and then we have the New England culture.
• 31:49
  Speaker 4: The Southeast, we have tex mechs. Texmes is part of
• 31:54
  Speaker 4: you know, Texas is part of America. I I think
• 31:58
  Speaker 4: that American food is disrespected and underrated, and if I
• 32:05
  Speaker 4: could only eat one genre of food for the rest
• 32:07
  Speaker 4: of my life, it would be American food.
• 32:12
  Speaker 3: So it's like, I'm gonna have the appetizer platter for
• 32:15
  Speaker 3: my meal.
• 32:17
  Speaker 4: Ryan, be honest with yourself if you went to dream
• 32:20
  Speaker 4: if you went to a fancy Italian restaurant and somebody said, hey,
• 32:24
  Speaker 4: you know what I just snuck in this You pick
• 32:27
  Speaker 4: three chili's appetizer platter and you can have you can
• 32:31
  Speaker 4: have sliders, sliders, chicken tenders, and queso here you go,
• 32:38
  Speaker 4: or you can order off this fancy Italian menu. What
• 32:41
  Speaker 4: would you choose?
• 32:43
  Speaker 7: Ordering Chili's food at a fancy Italian Restaurant's a pretty
• 32:46
  Speaker 7: interesting situation.
• 32:48
  Speaker 4: You sneak it in you don't order it because they're
• 32:50
  Speaker 4: not gonna I.
• 32:50
  Speaker 3: Didn't door dash it to the restaurant. I wasn't sure
• 32:52
  Speaker 3: how this is gonna be, were you, paul I? I
• 33:02
  Speaker 3: guess I have to go American now now that you've
• 33:04
  Speaker 3: expanded there you us say because it's just not specific enough.
• 33:13
  Speaker 6: So much here this podcast is discredited. There's yeah, we never.
• 33:20
  Speaker 4: Had one good thing about Italian food, name one good things.
• 33:25
  Speaker 6: Pasta is the best food on earth.
• 33:27
  Speaker 3: It is incredible, absolutely love love.
• 33:33
  Speaker 7: What's it called palmadoro? Anythinka palmado is incredible?
• 33:37
  Speaker 3: Oh? My god?
• 33:38
  Speaker 6: Italian Margarita is amazing.
• 33:41
  Speaker 3: Love an Italian Margarita.
• 33:43
  Speaker 4: Italian Margarita pizza is the most boring pizza there is.
• 33:46
  Speaker 5: It's like, Okayian Margarita was was an olive guarded special.
• 33:51
  Speaker 3: Yes, oh.
• 33:54
  Speaker 4: That yeah, this blasphemy. Yeah, but Margerita pizza I I
• 33:59
  Speaker 4: absolutely hate more than anything because it's like, I'm gonna
• 34:01
  Speaker 4: order a cheese pizza, but pretend I'm not ordering a
• 34:03
  Speaker 4: cheese pizza because there's a lead of basil on it.
• 34:08
  Speaker 4: You have no you have no culture or like in individuality.
• 34:13
  Speaker 4: If you order a Margarita pizza.
• 34:15
  Speaker 6: I do like I do like cheese pizza, like New
• 34:17
  Speaker 6: York style cheese pizza, but I don't.
• 34:19
  Speaker 5: I don't I love Neapolitan pizza. I agree with you, Tim,
• 34:22
  Speaker 5: I think it's kind of like pretentious and.
• 34:26
  Speaker 6: Performative.
• 34:27
  Speaker 4: Also, no, I would totally have neapoald and pizza, but
• 34:30
  Speaker 4: like put something on it, put a spicy sausage on it.
• 34:34
  Speaker 4: There's anytime you go to a Neapolitan pizza place, there's
• 34:37
  Speaker 4: ten pizzas. Nine of them are gonna be great. Then
• 34:39
  Speaker 4: there's a margarita, and if you go with margarita, you're
• 34:42
  Speaker 4: a loser. And yeah, Ben, New York style cheese pizza
• 34:46
  Speaker 4: would house margarita pizza all day for me.
• 34:50
  Speaker 6: Like Kevin McCallister pizza basically.
• 34:53
  Speaker 4: Yeah, yeah, but don't like, don't get it twisted. Italian
• 34:58
  Speaker 4: food would be number two for me, after American food.
• 35:01
  Speaker 4: It would be number two.
• 35:02
  Speaker 3: It's hard cuts pesto.
• 35:05
  Speaker 4: I went to Chincatara, which is the birthplace of pesto.
• 35:07
  Speaker 4: That was maybe the most wonderful, beautiful place on earth
• 35:11
  Speaker 4: I've ever experienced. Love pasto, love pasta, love just like
• 35:19
  Speaker 4: I mean cheese and tomatoes. What eggplant they love? You know,
• 35:22
  Speaker 4: Italians love eggplant, which has been in a lot of
• 35:25
  Speaker 4: these different countries, but a really really good eggplant tournament exactly.
• 35:34
  Speaker 4: No Gobba gool is No, I'm not into that. You
• 35:38
  Speaker 4: only like honestly, if I got an Italian sub salami, yes,
• 35:42
  Speaker 4: but perscudo no, I don't really like perscudo. It's fatty
• 35:46
  Speaker 4: and gross. If somebody like any of the Italian meats
• 35:50
  Speaker 4: that are fancy Bologne, I would just rather have boloni.
• 35:53
  Speaker 5: So tim That's what I When I go to Italian
• 35:56
  Speaker 5: I usually do goba gool moredella provolone.
• 35:59
  Speaker 6: That's my favorite comment.
• 36:00
  Speaker 3: Meatballs just a plus, I mean meatballs, yeah, just god mode.
• 36:06
  Speaker 4: Ganachi I don't really love, but ganachi.
• 36:10
  Speaker 6: I love that chicken par chicken par chicken, pikata, shrimp, scampy.
• 36:18
  Speaker 4: Oh, seafood for diablo. I know that we're getting into
• 36:26
  Speaker 4: like America. This is really just American food. But really
• 36:30
  Speaker 4: like garlic bread yeah, yeah, I know, I know it's
• 36:35
  Speaker 4: so simple. I know it's so simple. Cal zones Uh yeah,
• 36:42
  Speaker 4: I mean just like a brick oven in general, anything
• 36:45
  Speaker 4: that's coming out of a brick oven. Also, if like,
• 36:49
  Speaker 4: if you ever go to Italy, I love coffee, Like,
• 36:53
  Speaker 4: coffee is one of my favorite if I if I
• 36:55
  Speaker 4: had to eliminate all food and drinks on Earth, coffee
• 37:00
  Speaker 4: would be maybe like top three things I would not eliminate.
• 37:04
  Speaker 4: The coffee culture in Italy is amazing, like the best
• 37:08
  Speaker 4: coffee you'll ever have, and it's everywhere and it's just
• 37:12
  Speaker 4: so good. They've amazing, amazing desserts in Italy. They kind
• 37:21
  Speaker 4: of have like everything covered, you know. Yeah, obviously garlic, cobinara.
• 37:28
  Speaker 4: We forgot to mention cobbinara, My good lord, Risotto is great. Lasagna, gelato,
• 37:35
  Speaker 4: alpha gatto. Another coffee culture thing. Seafood is a really
• 37:42
  Speaker 4: big thing. Love seafood prizza. So Italian food really is. Yeah,
• 37:51
  Speaker 4: it's the best, I mean.
• 37:53
  Speaker 3: And the holidays, my god, dude, the Italian holidays like that.
• 37:58
  Speaker 4: The Seven Fishes. That's a dream of mine is to attendshes.
• 38:02
  Speaker 3: Never been to one. Would fucking love to go to one,
• 38:05
  Speaker 3: Oh god it.
• 38:06
  Speaker 4: I would love it. I also would want to go
• 38:08
  Speaker 4: Like my white trash version of the Feast of the
• 38:10
  Speaker 4: Seven Fishes is I would get seven different fishes in
• 38:13
  Speaker 4: any way possible, so it would be like shrimp cocktail
• 38:16
  Speaker 4: would be one. I want to do something like that
• 38:19
  Speaker 4: and figure out a way to get there. But uh yeah,
• 38:25
  Speaker 4: I mean you can't can't argue with itelling food. It's
• 38:29
  Speaker 4: it's the best other than I mean, the one knock
• 38:34
  Speaker 4: on it is. Nowadays it's like just so carb heavy.
• 38:38
  Speaker 4: People don't even eat pasta anymore. Like bread people pretty
• 38:42
  Speaker 4: much don't eat anymore. But pasta is like a oh
• 38:45
  Speaker 4: my god, are you trying to kill yourself? It's like
• 38:47
  Speaker 4: smoking cigarettes now to eat pasta. So uh pasa Then
• 38:52
  Speaker 4: you're right, pasta is just the best.
• 38:55
  Speaker 7: It's like a pasta a freidle. You're like, you're legit,
• 38:57
  Speaker 7: like you're you're eating a brick.
• 38:59
  Speaker 3: It's just like.
• 39:00
  Speaker 4: One of my least favorite teams in the Sopranos is
• 39:03
  Speaker 4: when Pouli goes to Italy and he's like and they
• 39:06
  Speaker 4: give him a squid ink linguini or something, and he said,
• 39:09
  Speaker 4: I just want some macaroni and gravy, and they're like, gravy,
• 39:13
  Speaker 4: what are you talking about? Gravy? And then they say
• 39:17
  Speaker 4: in Italian to each other and you thought that They
• 39:20
  Speaker 4: say something like a thought the Germans were classless pieces
• 39:23
  Speaker 4: of shit or something like that.
• 39:28
  Speaker 6: When Carmela asked Tony how the food was He says,
• 39:30
  Speaker 6: too much.
• 39:30
  Speaker 4: Fish yep, yep, Polly PAULI hated it.
• 39:37
  Speaker 6: I mean, Grace has a good time. Chris finds someone
• 39:41
  Speaker 6: to heroin with.
• 39:43
  Speaker 4: That's true, that's true. There's drugs everywhere. Pollie finds a
• 39:47
  Speaker 4: lady of the evening who like smokes cigarettes and picks
• 39:50
  Speaker 4: her feet as they're talking.
• 39:53
  Speaker 3: The first round draft Furio Italy.
• 39:58
  Speaker 4: Oh yeah, Furio is the best Furio. One of my favorite,
• 40:02
  Speaker 4: uh well, not one of my favorite. I guess I've
• 40:05
  Speaker 4: been rewatching just because it's been coming up on my
• 40:07
  Speaker 4: YouTube feed. You've probably could tell because I've sent you
• 40:09
  Speaker 4: so many Sopranos texts. But when the situation where already
• 40:18
  Speaker 4: borrows fifty thousand dollars from Tony to invest in a
• 40:21
  Speaker 4: French vodka company, and then it turns out it was
• 40:24
  Speaker 4: just a scam, so he loses all the money and
• 40:26
  Speaker 4: he says to Tony, I can never pay you back.
• 40:28
  Speaker 4: What am I supposed to do? And Tony's like, I'll
• 40:31
  Speaker 4: wipe your debt clean if you call off my tab
• 40:34
  Speaker 4: at the restaurant. And Artie's like, oh my god, but
• 40:37
  Speaker 4: that's only six thousand dollars and you're wiping my debt
• 40:40
  Speaker 4: of fifty thousand dollars clean, and Tony's like, I'm such
• 40:43
  Speaker 4: a good friend, I will do that for you. So
• 40:45
  Speaker 4: Tony's six thousand dollars tab is wiped. And then the
• 40:48
  Speaker 4: next scene is you see because Arty tried to collect
• 40:51
  Speaker 4: his money from the guy who scammed him and it
• 40:53
  Speaker 4: didn't go well. And the next scene after that you
• 40:56
  Speaker 4: see the guy who scammed Alaraty has a knock on
• 40:58
  Speaker 4: the door and he opens the door and it's Furyo
• 41:00
  Speaker 4: and that's all this that's all this show because you
• 41:03
  Speaker 4: know fury I is getting the money.
• 41:06
  Speaker 3: Yep.
• 41:07
  Speaker 4: So really it was just so it was this is
• 41:09
  Speaker 4: a long way for Tony to get his tab wide clean. Yep.
• 41:15
  Speaker 4: But now we're gonna say then.
• 41:20
  Speaker 6: Oh, I just said, indeed, sorry.
• 41:22
  Speaker 4: I so I think that we should ended here. I'm
• 41:25
  Speaker 4: seeing Ben in forty eight hours, which is wonderful. I
• 41:28
  Speaker 4: would say my cultural, ethnic, global cuisine advice is, I
• 41:35
  Speaker 4: enjoy all the meats of our cultural stew As Homer said,
• 41:38
  Speaker 4: I think every cuisine has some winning qualities, and I'm
• 41:43
  Speaker 4: very open to try any Any country's cuisine is going
• 41:47
  Speaker 4: to have something that I like. I love trying new
• 41:52
  Speaker 4: types of food that I have no idea, I've never
• 41:53
  Speaker 4: experienced before. And I really need to get back into
• 41:56
  Speaker 4: Indian food and try it again because I just was
• 41:59
  Speaker 4: never a fan. It was like, if you're given a
• 42:03
  Speaker 4: choice of Greek, American, Italian, Mexican, or Indian, I'm just
• 42:07
  Speaker 4: never gonna choose the Indian restaurant and you're you constantly
• 42:11
  Speaker 4: have all options at your fingertips, so like why go there?
• 42:14
  Speaker 4: But I really need to give it another try. So Ryan,
• 42:18
  Speaker 4: what's your advice?
• 42:22
  Speaker 3: I would do the same thing. Don't be afraid to
• 42:24
  Speaker 3: try something new.
• 42:25
  Speaker 7: I always like as a kid, especially I didn't like
• 42:28
  Speaker 7: really venture out a lot with food and then having
• 42:31
  Speaker 7: those situations like I mentioned, like the Lee's restaurant and
• 42:33
  Speaker 7: stuff like that, and especially going with someone like who
• 42:36
  Speaker 7: knows the food doesn't always work out, but you might
• 42:41
  Speaker 7: find something, you know, like tried the Turkish place in
• 42:44
  Speaker 7: water and uh sorry and brighton it was incredible, So like,
• 42:48
  Speaker 7: you just never know what.
• 42:49
  Speaker 4: So one of my favorite quality Ryan is contrary to
• 42:52
  Speaker 4: what I say often, Ryan has a lot of great qualities,
• 42:55
  Speaker 4: But one of my favorite qualities of Ryan is how
• 42:58
  Speaker 4: he is totally not picky, non judgmental eater that's open
• 43:03
  Speaker 4: to anything, unlike Ben. Ben. I love you, but Ben
• 43:07
  Speaker 4: is a picky eater and I don't like. I just
• 43:10
  Speaker 4: it's a pet peeve of mine. It doesn't mean you're
• 43:12
  Speaker 4: a bad person. I just don't like it when people
• 43:14
  Speaker 4: are picky. And I think, Ben, you're picky, But I
• 43:15
  Speaker 4: love you. Ryan, what is something you would not try?
• 43:23
  Speaker 3: It's funny, Yeah, coworker brought this up.
• 43:27
  Speaker 7: Have you seen these restaurants that do like the living
• 43:29
  Speaker 7: food where like it's like.
• 43:32
  Speaker 3: It's like a frog, but it's like a live.
• 43:35
  Speaker 4: I've seen a live octopus where they put it at
• 43:38
  Speaker 4: your table and they cut its tentacles off as it's alive.
• 43:41
  Speaker 4: I've seen that, and I don't know if it was
• 43:44
  Speaker 4: Korean or I haven't seen a live frog.
• 43:49
  Speaker 6: I've seen like soups.
• 43:50
  Speaker 5: I've seen like Japanese soups with fish swimming around it
• 43:53
  Speaker 5: like in your soup.
• 43:55
  Speaker 3: Yeah no, that's still just like that.
• 44:00
  Speaker 4: Oh, speaking speaking of like gross weird food, like frogs
• 44:04
  Speaker 4: made me think of French cuisine. I think I have
• 44:06
  Speaker 4: tried frogs once and I hated it. But escargo is great.
• 44:10
  Speaker 4: I love escargo. It's basically just like it's kind of
• 44:14
  Speaker 4: like just it's usually so swimming in butter that you
• 44:18
  Speaker 4: can tell what you're eating.
• 44:20
  Speaker 7: Yeah, I tried crickets and didn't know they were crickets.
• 44:24
  Speaker 6: Gator is good. I've had, I've had grow gator.
• 44:26
  Speaker 4: I've had I've had gator nuggets. So they say it's
• 44:29
  Speaker 4: like chicken, and it is. When did you have crickets, Ryan,
• 44:32
  Speaker 4: like just in your backyard.
• 44:33
  Speaker 7: Or yeah, yeah, I was just picking out of my
• 44:37
  Speaker 7: neighbors dogs back I just thought, okay, No.
• 44:42
  Speaker 3: There's a.
• 44:44
  Speaker 7: Like Mexican quote unquote fusion restaurant a Motor Street called Amuletto,
• 44:48
  Speaker 7: and I was there and they do like a oh
• 44:51
  Speaker 7: they'll do like a tequila mezcal flight and they gave
• 44:55
  Speaker 7: you like he's like, oh, this is just like Brenda,
• 44:58
  Speaker 7: and they had a name for it and it was
• 44:59
  Speaker 7: like these I did small circles and he's like, oh,
• 45:01
  Speaker 7: you get them into tequila, then do a salt.
• 45:04
  Speaker 3: And then eat them.
• 45:05
  Speaker 7: So I had like fifty five of them and then
• 45:08
  Speaker 7: the person was like, do you know those are crickets?
• 45:10
  Speaker 3: Right?
• 45:11
  Speaker 7: And I was like, I said, like the bugs and
• 45:13
  Speaker 7: they said no, the bugs. There was no like and
• 45:16
  Speaker 7: I was like, oh, they were great.
• 45:18
  Speaker 4: I know that there's a Mexican I can't remember what
• 45:21
  Speaker 4: it's called, but there's a Mexican dish that's leafcutter ants.
• 45:25
  Speaker 4: Oh really, yeah, I can never had it.
• 45:29
  Speaker 6: They do cicadas too, like grilled cicadas.
• 45:33
  Speaker 4: Ants. Okay, I could see eating ants. Maybe crickets would
• 45:39
  Speaker 4: be tough for me. Cicadas. No cicadas. No spiders, no,
• 45:45
  Speaker 4: but answer, I don't know. Like a small ant, there's
• 45:48
  Speaker 4: nothing to them. I could pop a couple of ants.
• 45:51
  Speaker 6: Scorpions come to Arizona. You gotta eat a scorpion.
• 45:53
  Speaker 4: No, I don't want to do that. I don't want
• 45:55
  Speaker 4: to do a scorpion. Just the fact that you live
• 45:57
  Speaker 4: among scorpions is terrifying to me.
• 46:01
  Speaker 6: I actually have a pet scorpion.
• 46:03
  Speaker 4: What's his name or her name?
• 46:06
  Speaker 6: Scurpy Scirpy.
• 46:07
  Speaker 4: That's really clever. Yeah. So, oh, by the way, Ryan,
• 46:14
  Speaker 4: I think this is very fair. So we're going to
• 46:16
  Speaker 4: New Orleans. And I was talking to Kevin and Kevin said,
• 46:19
  Speaker 4: I'm a little worried about Ryan in New Orleans And
• 46:21
  Speaker 4: I said, why is that? And then he said, because
• 46:23
  Speaker 4: he was like you, and Ryan loved to drink and
• 46:27
  Speaker 4: you and Ryan love a bargain. And I was like,
• 46:29
  Speaker 4: true and true, and he said when we went to Ryan,
• 46:32
  Speaker 4: like when you went to Vegas with Brian, if you
• 46:35
  Speaker 4: get a cocktail in Vegas nowadays, it's like thirty five dollars,
• 46:39
  Speaker 4: So you know, I know that that's going to hold
• 46:41
  Speaker 4: ran back. In New Orleans, it's like, hey, if you
• 46:45
  Speaker 4: buy five Bloody Mary's, we'll get for seven dollars. We'll
• 46:49
  Speaker 4: give you six Bloody Marys for free. And in New
• 46:53
  Speaker 4: Orleans really is like that Ryan. So like when Kevin
• 46:56
  Speaker 4: said that, I thought, yeah, that's a really good point.
• 46:58
  Speaker 4: I'm gonna have to keep an eye on for my guy.
• 47:01
  Speaker 6: Oh, New Orleans in many ways is poor Vegas. Like
• 47:04
  Speaker 6: I don't even that the bad way it is.
• 47:06
  Speaker 3: Yeah, no, I didn't know this. I'm more excited now.
• 47:11
  Speaker 4: But don't we can't. I'm not doing this. I mean
• 47:13
  Speaker 4: I'm not. I'm not your your dad, So do what
• 47:15
  Speaker 4: you want, your human who's free in the United States.
• 47:19
  Speaker 4: But I would just don't do any of the slushies
• 47:22
  Speaker 4: or like the yard drinks or the grenades.
• 47:25
  Speaker 7: Don't do that the whole like weirdly with like a
• 47:29
  Speaker 7: lot of those places when they have like those kind
• 47:31
  Speaker 7: of things like the feature drink that it's kind of
• 47:34
  Speaker 7: just like mass produced.
• 47:36
  Speaker 3: I don't know.
• 47:37
  Speaker 7: I I'll try one just to kind of like try it,
• 47:40
  Speaker 7: but I'm never like I'm gonna stick with this.
• 47:43
  Speaker 3: No, But I think.
• 47:44
  Speaker 5: Especially one like when I was eighteen years old, and
• 47:48
  Speaker 5: I don't think I've tried one since.
• 47:49
  Speaker 7: But a lot of them because a lot of them
• 47:51
  Speaker 7: are quite frankly just mostly just like sugar filter.
• 47:54
  Speaker 3: Yeah. Yeah, yeah, it's just.
• 47:56
  Speaker 4: Kind of rip off.
• 47:57
  Speaker 5: And it's those places absolutely disgusting. Ever been the floor
• 48:01
  Speaker 5: at of Fat Tuesdays? Your shoes your shoes stick to
• 48:05
  Speaker 5: the ground.
• 48:06
  Speaker 4: Yeah, yeah, I mean like Chan and I our wedding
• 48:09
  Speaker 4: reception was at Senor Frogs, and it was it was
• 48:12
  Speaker 4: very much like that. But really, like the the New
• 48:19
  Speaker 4: Orleans cocktail scene is like exactly what I would want
• 48:24
  Speaker 4: because my favorite cocktail kind of bar is like a
• 48:27
  Speaker 4: nineteen twenties prohibition style bar, and I feel like New
• 48:33
  Speaker 4: Orleans is like that, but with this particular unique spin
• 48:39
  Speaker 4: on it that like they'll incorporate absinthe or and they
• 48:44
  Speaker 4: incorporate I don't even know how to say it, but
• 48:48
  Speaker 4: you know, like everybody knows Angustura bitters. There's like a
• 48:53
  Speaker 4: a type of bitter that they use in New Orleans
• 48:56
  Speaker 4: all the time. It's called pay shows bitters. I don't
• 48:58
  Speaker 4: know how to pronounce it, but it's p E y
• 49:01
  Speaker 4: h a u D bitters. And this is such a
• 49:04
  Speaker 4: unique flavor that you only see in that kind of style. So, like,
• 49:09
  Speaker 4: I'm just I'm so excited. I love it. I loved
• 49:12
  Speaker 4: in New Orleans. My wife hated it. I love the drink,
• 49:15
  Speaker 4: the cocktail culture, the freedom of New Orleans. It's the
• 49:19
  Speaker 4: freest place in the US. It's more free than Vegas
• 49:22
  Speaker 4: because Vegas you technically can't drink on the street legally.
• 49:27
  Speaker 4: And the food is amazing. It's like dirty and weird
• 49:31
  Speaker 4: in a good way. It's so culturally unique, like Vegas
• 49:35
  Speaker 4: is just totally manufactured by a bunch of different companies.
• 49:39
  Speaker 4: New Orleans. I love places that are so unique into themselves. Ben,
• 49:44
  Speaker 4: you know what I mean, right, Like, there's no other
• 49:46
  Speaker 4: place like Vegas like New Orleans culturally in the in
• 49:49
  Speaker 4: the world. But it'll be fun.
• 49:56
  Speaker 3: Yeah, looking forward to it.
• 49:58
  Speaker 7: Yeah, absolutely, I'll start the I'll find the place with
• 50:04
  Speaker 7: the five Bloody Mary's. I'm sorry, buy one bloody Bloody
• 50:07
  Speaker 7: Mary get five free.
• 50:08
  Speaker 3: I'll look it up.
• 50:09
  Speaker 4: Yeah, I think I said buy five Bloody Mary's get
• 50:12
  Speaker 4: six free. Yeah, it's it's way more affordable than Vegas
• 50:19
  Speaker 4: is for sure. So yep, big easy. Ben. Did you
• 50:27
  Speaker 4: give your advice? I'm sorry, I can't remember.
• 50:32
  Speaker 3: Ben is on mute.
• 50:34
  Speaker 4: Oh, then you're on mute. You're on mute.
• 50:38
  Speaker 6: Oops.
• 50:38
  Speaker 5: Sorry I thought I gave my advice. I can't remember
• 50:42
  Speaker 5: what I said. At this point, I basically agree with him.
• 50:48
  Speaker 6: I think like the thing I would say is like, enjoy.
• 50:53
  Speaker 5: Food, because I never understand people that like aren't really
• 50:56
  Speaker 5: into food.
• 50:57
  Speaker 6: I'm obsessed with food. I get it.
• 50:59
  Speaker 5: Like, not everyone's gonna be as obsessed as I am,
• 51:02
  Speaker 5: but you eat three meals a day, so like, why
• 51:06
  Speaker 5: not enjoy it for the rest of your life.
• 51:08
  Speaker 6: You're gonna do this three times a day.
• 51:10
  Speaker 4: So and what I would say about well, I don't
• 51:15
  Speaker 4: want to this is gonna sound awful. I feel like
• 51:19
  Speaker 4: a good Ryan You're gonna love the beginning of the sentence.
• 51:23
  Speaker 4: I feel like a good quality about me is this
• 51:29
  Speaker 4: is no A good quality about us in general is
• 51:35
  Speaker 4: I love food and like a Michelin star great presentation
• 51:41
  Speaker 4: like fixed menu of five courses where you're not really full,
• 51:47
  Speaker 4: and maybe it's like some of the dishes are pretentious.
• 51:49
  Speaker 4: I enjoy that. I enjoy the hell out of that.
• 51:52
  Speaker 4: I also just enjoy like going to Mastros and getting
• 51:55
  Speaker 4: a filet or like scollops and a martini and just that.
• 52:01
  Speaker 4: But I also enjoy going to McDonald's. I fucking love McDonald's.
• 52:06
  Speaker 4: So I think there's there's all types of food, all cultures,
• 52:09
  Speaker 4: all varieties, all price points, there are things to enjoy.
• 52:16
  Speaker 4: I think Ryan's very much like that. I think I
• 52:19
  Speaker 4: think Ryan. I think like I'm kind of a combo
• 52:21
  Speaker 4: of Ben and Ryan, where I think Ben's more of
• 52:23
  Speaker 4: a snob and Ryan's less of a snob, and I'm
• 52:26
  Speaker 4: kind of like kind of a snob kind of not
• 52:29
  Speaker 4: is that fair?
• 52:31
  Speaker 3: I don't think.
• 52:33
  Speaker 5: I like, I do like expensive restaurants, and you will
• 52:37
  Speaker 5: not eat a McDonald's.
• 52:38
  Speaker 4: You will not eat McDonald's.
• 52:39
  Speaker 6: McDonald's is fucking disgusting.
• 52:41
  Speaker 4: I'm sorry, thank you, you proved my point. Thank you, Ben. Checkmate, checkmate.
• 52:46
  Speaker 6: But okay, but my you know, my my favorite restaurant
• 52:49
  Speaker 6: is Carbone. I don't consider Carbone's snobby.
• 52:52
  Speaker 4: Yeah, but like Carbone is not.
• 52:55
  Speaker 6: It's more douchey.
• 52:57
  Speaker 4: Yeah, but Carbone is not like a working man's I
• 53:00
  Speaker 4: just clocked out of my construction job. I'm going to
• 53:02
  Speaker 4: Carvil and you know what I mean. Like, so I
• 53:05
  Speaker 4: think that that's still snobby in my opinion.
• 53:10
  Speaker 6: But so you know, you know, like I love.
• 53:14
  Speaker 5: New England Greek pizza shops and like ethnic hole in
• 53:17
  Speaker 5: the walls.
• 53:17
  Speaker 4: Yeah right now, that's no, that's true. You love like
• 53:22
  Speaker 4: a hole in the wall dive place that has Italian
• 53:26
  Speaker 4: subs that are actually good. You would love that place.
• 53:30
  Speaker 4: And it doesn't have to be because there's like the
• 53:32
  Speaker 4: North End sceny Italian sub places that pretend they're hole
• 53:36
  Speaker 4: in the walls, but they're actually on like the Food Network,
• 53:39
  Speaker 4: so you're not a hole in the wall. But you'll
• 53:41
  Speaker 4: go like two Route nine in Southborough and go to
• 53:45
  Speaker 4: some like dingy mom and pop Greek place and get
• 53:49
  Speaker 4: an Italian sub and enjoy it. So I do give
• 53:50
  Speaker 4: you credit for that, thank you. But okay, all right,
• 53:55
  Speaker 4: it's a school night. I gotta get going. Cecy's gotta
• 53:59
  Speaker 4: go to bed. It's almost ten thirty, that's our bedtime.
• 54:02
  Speaker 4: So Ryan's face great. Ryan went like what but thank
• 54:09
  Speaker 4: you for listening. Catch you on the flip. Donate to
• 54:13
  Speaker 4: the Patreon or I'll have to stop doing the podcast.
• 54:18
  Speaker 4: And yeah, that's it. Happy birthday to Ben, Yes, happy
• 54:22
  Speaker 4: birthday