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102 Ramble On · bit of a Rambler

• 0:00
  Speaker 1: Hello. My name is Kai and I am a bit
• 0:02
  Speaker 1: of a rambler. I like to travel, learn and tell stories.
• 0:06
  Speaker 1: Welcome back to ramble On. Just talk about what's been
• 0:09
  Speaker 1: going on. My friends in the Philippines, one who is
• 0:13
  Speaker 1: from the Philippines and her husband were looking for simcards
• 0:18
  Speaker 1: and I got detO and I bought it from a random,
• 0:23
  Speaker 1: tiny shop and then I registered and it was pretty
• 0:26
  Speaker 1: easy to do. My buddy went for Globe because his
• 0:30
  Speaker 1: wife was like, no, Globe has the best connection, and
• 0:35
  Speaker 1: they could not connect for a super long time, and
• 0:38
  Speaker 1: I was like, that's weird. Well just go to the store.
• 0:41
  Speaker 1: Because I went to a Dido store when I needed
• 0:43
  Speaker 1: to top up. It was super easy and I searched
• 0:45
  Speaker 1: and there's one Globe store and I don't even think
• 0:48
  Speaker 1: it's opening anymore in but call it. And it sucked
• 0:52
  Speaker 1: because I told him, like, if you have any trouble
• 0:54
  Speaker 1: signing up, you know, I registered with no problems, so
• 0:58
  Speaker 1: just let me know. My friend came up and we
• 1:01
  Speaker 1: were trying to register a SIM card and I tried
• 1:03
  Speaker 1: three times. And I'm pretty good with like dumb online crap.
• 1:09
  Speaker 1: Because I travel all the time, I have to sign
• 1:11
  Speaker 1: up for things all the time I just signed up
• 1:14
  Speaker 1: for a Japanese SIM card. It was much more difficult
• 1:19
  Speaker 1: than this Globe registration page appeared to be. But Globe
• 1:23
  Speaker 1: just didn't work for no reason at all. And I'll
• 1:28
  Speaker 1: just say, if you're gonna go to the Philippines, maybe
• 1:31
  Speaker 1: Globe worked really well some time ago. But eventually my friend,
• 1:38
  Speaker 1: like they were able to register with Globe, two of them,
• 1:41
  Speaker 1: but then his mom who was with them, they just
• 1:45
  Speaker 1: had to get her detO because it just wasn't working
• 1:47
  Speaker 1: for her and he had to try literally like thirty times.
• 1:50
  Speaker 1: They were just trying to register all night because the
• 1:53
  Speaker 1: next day was their wedding and they had to be
• 1:55
  Speaker 1: connected so they could talk to everyone and coordinate stuff.
• 1:59
  Speaker 1: I will say, if you happen to be listening to
• 2:02
  Speaker 1: this and going to the Philippines, get detO. Check check
• 2:06
  Speaker 1: the stores first. If there's one hundred dido stores, yeah,
• 2:09
  Speaker 1: get dito. It was so easy. It's so cheap. It's
• 2:12
  Speaker 1: literally what it's one seventy five USD to register the
• 2:19
  Speaker 1: SIM car or to buy the SIM card. It's free
• 2:21
  Speaker 1: to register it, and then it's about a dollar and
• 2:25
  Speaker 1: a half to add data, like what was it ten gigabytes?
• 2:31
  Speaker 1: Or something. I don't know. It's like nothing. Three dollars
• 2:34
  Speaker 1: per month for ten gigs, six gigs something like that.
• 2:38
  Speaker 1: It's a lot. It's plenty for walking around data. You're
• 2:41
  Speaker 1: gonna have Wi Fi wherever you go. Anyway, this is
• 2:44
  Speaker 1: a good lesson because you'll hear things about countries and
• 2:48
  Speaker 1: then you'll arrive and the situation on the ground is different.
• 2:51
  Speaker 1: So Globe apparently has been known for a long time
• 2:54
  Speaker 1: to be a really good provider, but when I was there,
• 2:57
  Speaker 1: it was pretty terrible, and Dito just worked way easier.
• 3:02
  Speaker 1: So don't rely on the things everyone tells you, because
• 3:07
  Speaker 1: countries changed very quickly, and the situation on the ground
• 3:10
  Speaker 1: when they were there might be different when you show up.
• 3:13
  Speaker 1: Actually it will be different. Because I've been to a
• 3:16
  Speaker 1: lot of countries and every time I go back, I'm like,
• 3:18
  Speaker 1: oh man, the world has changed again. Okay, I want
• 3:22
  Speaker 1: to talk about the seafood feast in the Philippines and Baccalad.
• 3:27
  Speaker 1: My friends took me to a restaurant. I think it
• 3:30
  Speaker 1: was Gina's. I think it was Gina's seafood. Yeah, Gina's seafood,
• 3:36
  Speaker 1: I think. And it was good. The seafood was fresh,
• 3:41
  Speaker 1: I'm a pretty picky eater. Not in terms of what
• 3:45
  Speaker 1: I eat. I eat everything, but I'm pretty picky now,
• 3:50
  Speaker 1: like fifteen years after traveling, in terms of how fresh
• 3:53
  Speaker 1: is this food? What is the texture of this? Like,
• 3:56
  Speaker 1: like did you overcook it? I'm pretty I don't. I
• 4:00
  Speaker 1: don't throw it in the chef's face. I still like
• 4:02
  Speaker 1: eat it. Actually, maybe I'm not picky. I still eat it,
• 4:06
  Speaker 1: but I certainly notice and I will talk about like, ah,
• 4:10
  Speaker 1: this was sitting in this sauce too long. This is
• 4:14
  Speaker 1: a fried you know, breaded fried. They shouldn't have used
• 4:17
  Speaker 1: so much oil all. Like, I notice a lot of
• 4:21
  Speaker 1: that stuff. Because I've been retired for a while, all
• 4:23
  Speaker 1: I do is like travel around and eat food all
• 4:27
  Speaker 1: the time. So when I went to the seafood Feast,
• 4:31
  Speaker 1: my critical eye was open and I was all oshoine
• 4:35
  Speaker 1: oishinbo like looking at all the food, like all right,
• 4:38
  Speaker 1: that's a fresh octopus. Okay, okay, those fish are fresh too,
• 4:41
  Speaker 1: no cloudy irises, really good. And then I had the
• 4:48
  Speaker 1: fish and everything and it was dang good. We also
• 4:51
  Speaker 1: got some ribs and like other meats, but they were
• 4:54
  Speaker 1: This was a seafood restaurant. Just get the seafood, but
• 4:57
  Speaker 1: I was really happy because they had layingines. As a
• 5:01
  Speaker 1: Lemmy user pointed out, thank you so much, they were
• 5:04
  Speaker 1: the largest shrimp I had ever seen. I was like,
• 5:06
  Speaker 1: this is crazy. They were larger than your hand. They
• 5:10
  Speaker 1: were huge, like their body was longer than your hand.
• 5:14
  Speaker 1: They're giant, and I was like, I've never seen shrimp
• 5:18
  Speaker 1: this big. What is happening? And one guy mentioned maybe
• 5:21
  Speaker 1: those are langostines with the claws taken out. Sometimes they
• 5:24
  Speaker 1: take out the claws beforehand, and then they just looked
• 5:26
  Speaker 1: like big shrimp. But they're actually like tiny lobsters. And
• 5:31
  Speaker 1: these things tasted fantastic. The texture was per they were
• 5:35
  Speaker 1: cooked perfectly, they tasted great. It was one hundred percent
• 5:39
  Speaker 1: all good all around. I was very happy with these langstines,
• 5:43
  Speaker 1: and I thank you very much. Lemmy user. I don't
• 5:46
  Speaker 1: know your name. Write to me a bit of a
• 5:48
  Speaker 1: ramblergymail dot com and I will give you a shout out.
• 5:50
  Speaker 1: Because I'm right in the middle of recording. I'm not
• 5:53
  Speaker 1: gonna go check stuff right now, but I'm glad that
• 5:57
  Speaker 1: guy brought up langostine's because I'd never seen shrimps. The
• 6:01
  Speaker 1: largest shrimp I had seen was probably half that big,
• 6:04
  Speaker 1: and it was insane, and then these guys were just like, yeah,
• 6:08
  Speaker 1: imagine just a half sized lobster. Basically, they're very, very big,
• 6:14
  Speaker 1: and people were like opening them and looking at the
• 6:18
  Speaker 1: giant body of it taking pictures because it was so crazy.
• 6:21
  Speaker 1: But I'm pretty sure that lem me User was right
• 6:23
  Speaker 1: and they were legestine's and not shrimp. Okay, the time
• 6:28
  Speaker 1: has come. I get to get to grilled bullut. Oh
• 6:33
  Speaker 1: my goodness. Okay, if you don't know what bullut is,
• 6:37
  Speaker 1: it's gonna sound weird when you hear about it. And
• 6:41
  Speaker 1: bullut is a fertilized duck egg, so that the embryo
• 6:45
  Speaker 1: has begun to develop inside the egg, so it might
• 6:50
  Speaker 1: have a couple bones, there might be a couple feathers,
• 6:53
  Speaker 1: and the meat tissues importantly have begun to develop. So
• 6:57
  Speaker 1: rather than just an egg or hard boiled, you have
• 7:01
  Speaker 1: a early development duck fetus inside the egg. And because
• 7:07
  Speaker 1: the meat tissues had begun to develop, it's a super rich,
• 7:11
  Speaker 1: meaty egg instead of just a regular Instead of a
• 7:15
  Speaker 1: regular egg that most people are familiar with. Most people
• 7:20
  Speaker 1: who doesn't know what an egg is kai, So buloot
• 7:25
  Speaker 1: are good. They're extremely popular in the Philippines extremely to
• 7:29
  Speaker 1: the point. I mean they're more popular than McDonald's. Like
• 7:32
  Speaker 1: you can buy them everywhere. There's always some guy with
• 7:36
  Speaker 1: a basket full of greenish besish eggs. Those are duck
• 7:41
  Speaker 1: eggs and those are bullet so you buy them there.
• 7:46
  Speaker 1: You can eat them in soups. Is very popular, like
• 7:49
  Speaker 1: with one of the soup dishes. They have a billion
• 7:51
  Speaker 1: soups in the Philippines, and you throw a bullet in
• 7:54
  Speaker 1: there and it adds you know, meaty. There's it's just
• 7:58
  Speaker 1: another egg. It's a great egg with more a different flavor,
• 8:01
  Speaker 1: a meteor flavor, and it's not super thick. You're not
• 8:04
  Speaker 1: chewing pieces of meat, and you're not crunching on bones,
• 8:08
  Speaker 1: although there might be small basically like bone slivers that
• 8:14
  Speaker 1: I just spit out. I don't know, I think everybody
• 8:17
  Speaker 1: does that. It tastes great, like if you like meat.
• 8:26
  Speaker 1: It's just a meteor egg. But they hard boil it afterwards,
• 8:31
  Speaker 1: so you just have this hard boiled egg that has
• 8:33
  Speaker 1: a little a much meteor taste and not quite texture,
• 8:38
  Speaker 1: but there is a texture to it that you wouldn't
• 8:42
  Speaker 1: get in just a regular unfertilized egg. So bullet's extremely
• 8:47
  Speaker 1: famous in the in the United States, in the Philippines,
• 8:50
  Speaker 1: but in countries like the United States or even China. Actually,
• 8:55
  Speaker 1: China is probably the next country that would appreciate bullet
• 8:59
  Speaker 1: like the philip does. It's the only country I know
• 9:02
  Speaker 1: of that eats fertilized eggs with such gusto. And I well,
• 9:10
  Speaker 1: the first time I went to the Philippines, I was
• 9:12
  Speaker 1: in Sabu and I found this restaurant that served a
• 9:17
  Speaker 1: noodle soup dish and they you could add a bullet
• 9:21
  Speaker 1: to it, and so I did that and it was
• 9:23
  Speaker 1: really good in the noodle soup. But it's extremely rich,
• 9:27
  Speaker 1: and I couldn't eat too much. I don't know, it's
• 9:30
  Speaker 1: just it's not that it's too fatty, certainly, not like
• 9:34
  Speaker 1: bloody or anything like that. It's just it's an egg.
• 9:38
  Speaker 1: It's just, yeah, it's a lot to eat if you
• 9:42
  Speaker 1: just imagine eating eggs. The interesting thing is, now that
• 9:47
  Speaker 1: I've gone to Bacalad, I was introduced to grilled bullut
• 9:53
  Speaker 1: by my friend Sean. Sean who is the groom in
• 9:57
  Speaker 1: the wedding story in the last episod, he was like,
• 10:01
  Speaker 1: holy crap, I've just tried the best thing in this country.
• 10:05
  Speaker 1: And I was tell me, I told to tell me immediately,
• 10:10
  Speaker 1: and he explained grilled bullet, which is exactly what I said.
• 10:13
  Speaker 1: It's a hard boiled, early fertilized duck egg, except this
• 10:20
  Speaker 1: guy uses scissors to cut the top one fifth of
• 10:25
  Speaker 1: the shell of the egg off, and then he puts
• 10:29
  Speaker 1: it onto a custom made egg grill holder and then
• 10:36
  Speaker 1: pours a ladle a ladle a spoon not much like
• 10:40
  Speaker 1: a tablespoon, of a like proprietary chili spice oil mixture
• 10:47
  Speaker 1: onto the top of the egg, and then he just
• 10:50
  Speaker 1: leaves it there. And when you show up you buy
• 10:53
  Speaker 1: one of those, he gives you a spoon, you mix
• 10:56
  Speaker 1: the chili oil into the grilled bullet, and then you
• 10:59
  Speaker 1: just eat it like you would have soft boiled egg
• 11:01
  Speaker 1: or whatever. And holy cow, did this kick the curses
• 11:10
  Speaker 1: out of regular bullet? Well? I ate two bullet. I
• 11:16
  Speaker 1: ate two regular bullet one time in that soup dish
• 11:19
  Speaker 1: I'm talking about, and it was good, but I felt
• 11:21
  Speaker 1: so full, and I was just like, oh my gosh,
• 11:23
  Speaker 1: that was too much. That was too much fertilized duck egg.
• 11:27
  Speaker 1: In one sitting. The grilled bullet, I ate five Sean says,
• 11:32
  Speaker 1: I ate six the first time, in like half an hour.
• 11:36
  Speaker 1: I devoured these things. He also ate five or six.
• 11:40
  Speaker 1: When we went back, we ate six of them again
• 11:42
  Speaker 1: each and we told everybody eat them. People like walked up.
• 11:46
  Speaker 1: It's not super popular even in the Philippines. The grilled bullet.
• 11:49
  Speaker 1: And the guy we were buying it from, he says
• 11:51
  Speaker 1: his wife like came up with the idea to grill
• 11:55
  Speaker 1: the bullet. Which it's the only place I've seen in
• 12:01
  Speaker 1: Sebu or Baccalid, and I eat a lot of street food.
• 12:05
  Speaker 1: That's the only grilled bullet place I've ever seen. So
• 12:08
  Speaker 1: this guy telling me like, yeah, my wife invented this. Okay,
• 12:11
  Speaker 1: maybe if she did shout out to Jane, it's called
• 12:15
  Speaker 1: Jane's bullut, but her husband goes out and sells them,
• 12:19
  Speaker 1: maybe that's the idea. She's like, yeah, I thought of it.
• 12:21
  Speaker 1: You go sell all of them, and they're so good.
• 12:27
  Speaker 1: Because the thing about bullut, it's not super hard boiled.
• 12:30
  Speaker 1: They're kind they're not soft boiled, though I'll say they're
• 12:34
  Speaker 1: between soft and hard boiled. They're mostly hard boiled, but
• 12:38
  Speaker 1: there's a bit of softness right at the center. It's
• 12:42
  Speaker 1: a little soupy, but when you grill them, it's slowly
• 12:46
  Speaker 1: evaporating the moisture out of there, including this chili oil
• 12:51
  Speaker 1: that Jane's husband puts on top of the grilled bullut
• 12:55
  Speaker 1: with the top cut off, and it is so good.
• 13:01
  Speaker 1: I don't even know. It's more it's like a kishe really,
• 13:04
  Speaker 1: it's like a savory kish. At the end of the day,
• 13:07
  Speaker 1: you I like it when the once I see the
• 13:10
  Speaker 1: chili oil mixture has been dried out a bit. That's
• 13:14
  Speaker 1: my favorite point. As soon as the chili oil mixture
• 13:17
  Speaker 1: is dried out a bit, I mix it in with
• 13:21
  Speaker 1: the egg itself so that I have this savory keish
• 13:26
  Speaker 1: mixture and then I just eat it with a little
• 13:28
  Speaker 1: spoon that the Jaine's husband provides the owner of the stall.
• 13:34
  Speaker 1: Oh my gosh, They're amazing, especially as you can imagine
• 13:37
  Speaker 1: with beer. We just had a couple San Miguel Pilson's
• 13:41
  Speaker 1: and went to town on these bulloot. These grilled bulloot fantastic.
• 13:48
  Speaker 1: I'm now that I've been to the Philippines twice, I
• 13:51
  Speaker 1: can say this with more confidence. I'm not huge on
• 13:54
  Speaker 1: Filipino food. It's very sweet for me. I know there
• 13:57
  Speaker 1: are different. There's so many islands there, there's so many regions,
• 14:00
  Speaker 1: different styles of cooking, but Sebu and Baccalad are supposed
• 14:05
  Speaker 1: to be pretty different in their cooking. They tasted the
• 14:08
  Speaker 1: exact same to me, like sweet red meats and a
• 14:14
  Speaker 1: lot of fat in all of the dishes, which is
• 14:18
  Speaker 1: not my favorite balance of cuisine. Oh and Filipino rice
• 14:23
  Speaker 1: is really dry, like it's that that's how they cook it.
• 14:27
  Speaker 1: They like their rice more dry, which I don't like.
• 14:30
  Speaker 1: I like a sticky rice or like a fully cooked
• 14:33
  Speaker 1: with a little bit of oil so the grains are
• 14:35
  Speaker 1: not stuck together either one of those. I just don't
• 14:38
  Speaker 1: really like al dente rice so much, but that's very popular,
• 14:41
  Speaker 1: especially in Baccalid and not a huge fan. So I
• 14:46
  Speaker 1: was really hoping I could find something in Bucolid that
• 14:50
  Speaker 1: I really liked because I wanted to like one of
• 14:55
  Speaker 1: the foods in the Philippines. It seemed pretty crappy that
• 14:58
  Speaker 1: I've been to so many country reason I like foods
• 15:01
  Speaker 1: all over the place, but Philippines, I was like, not,
• 15:04
  Speaker 1: not a ton of food are sticking out to me?
• 15:07
  Speaker 1: Is noteworthy? And then Sean, all praise to my friend,
• 15:12
  Speaker 1: showed me this picture of the grilled bullut and I said,
• 15:15
  Speaker 1: but what and he was like, you have to eat it.
• 15:18
  Speaker 1: I ate half a dozen, like it's the best thing here,
• 15:22
  Speaker 1: and he took me in. They looked so good in
• 15:26
  Speaker 1: his picture, and they're up on the Lemmy community. I
• 15:30
  Speaker 1: have a couple of pictures on there of the grilled bullet.
• 15:33
  Speaker 1: So go to what is It crazy people dot online,
• 15:36
  Speaker 1: slash c slash travel if you want to see this
• 15:39
  Speaker 1: grilled bullut. It's so good. But if you go to
• 15:43
  Speaker 1: the Philippines, I highly recommend asking any locals that you
• 15:47
  Speaker 1: know if they know where they sell the grilled bullet,
• 15:50
  Speaker 1: because that is the food. It's savory, it's not too heavy,
• 15:56
  Speaker 1: but it's still very rich. But it's rich. But I
• 16:00
  Speaker 1: five or six of them without batting an eye. I mean,
• 16:03
  Speaker 1: I'm sure if I ate a dozen, I'd be sick.
• 16:05
  Speaker 1: But I was the first time I ate them, I
• 16:08
  Speaker 1: was just eating them. I was like, this is so good.
• 16:10
  Speaker 1: One more, please, this is so good. One more. And
• 16:12
  Speaker 1: then Sean pointed out that I had eaten like six
• 16:15
  Speaker 1: of them, and I thought like, wait, that's crazy, Like
• 16:19
  Speaker 1: how would I feel if I had just eaten six
• 16:21
  Speaker 1: hard boiled eggs and that's essentially what I did. I
• 16:25
  Speaker 1: just ate six fertilized hard boiled eggs, and duck eggs
• 16:28
  Speaker 1: are larger than chicken eggs, so it's pretty crazy how
• 16:31
  Speaker 1: tasty they are and that I can eat six hard
• 16:34
  Speaker 1: boiled eggs with no problem without even noticing. That's how
• 16:37
  Speaker 1: good these were. And you know, have a little beer
• 16:40
  Speaker 1: with it. It's great. But I wanted to shout out
• 16:43
  Speaker 1: the grilled bullet because that is the dish of the Philippines.
• 16:46
  Speaker 1: That's the one I'm going to be going back to
• 16:48
  Speaker 1: when people are like, really, do they have great food,
• 16:50
  Speaker 1: I'll be like, Eh, it's not bad, but there's a
• 16:54
  Speaker 1: great dish called bullut, especially grilled bullet. Grilled bullet. Grilled
• 17:00
  Speaker 1: bullet is my ooh, that's my Filipino dish now, for sure,
• 17:05
  Speaker 1: no doubt. But call it pretty cool. They celebrate the
• 17:11
  Speaker 1: Chinese New Year festival. Chinese New Year is pretty popular
• 17:15
  Speaker 1: all around Asia. There's tons of Chinese people living in
• 17:18
  Speaker 1: every country and wherever they are, they have a Chinese
• 17:22
  Speaker 1: New Year festival usually, And you know, the Philippines is
• 17:27
  Speaker 1: so close. There's tons of Chinese people there and they
• 17:31
  Speaker 1: have a big Chinese New Year festival every year and
• 17:34
  Speaker 1: it's really popular in but called where Annie the Bride
• 17:38
  Speaker 1: is from. If you don't know, I'm talking about with
• 17:42
  Speaker 1: the Brian and groom thing. Listened to the last ramble
• 17:44
  Speaker 1: on it was about them getting married, and it was
• 17:50
  Speaker 1: it was amazing. There were so many celebrations, dragon dances.
• 17:55
  Speaker 1: There's like eight different colored dragons and all the high
• 17:58
  Speaker 1: school kids are doing the dragon dances with them, like
• 18:01
  Speaker 1: Filipino or partly Chinese whatever. It's like other places with
• 18:06
  Speaker 1: such large immigrant populations, their culture becomes a part of
• 18:11
  Speaker 1: their home or sorry, their adopted countries culture. So there
• 18:17
  Speaker 1: were dragon dances everywhere, and lantern festivals, lantern dances like
• 18:21
  Speaker 1: a ton of stuff. And I saw really cool lantern
• 18:24
  Speaker 1: dance at the Baccallad Buccalodiat. It's like the city New
• 18:30
  Speaker 1: Year celebration they have every year for Chinese New Year Buccalodiat,
• 18:35
  Speaker 1: and they had giant dances and just a huge celebration,
• 18:39
  Speaker 1: games and huge Chinese zodiac paintings that were really cool.
• 18:45
  Speaker 1: It was a lot of fun. It was a lot
• 18:46
  Speaker 1: of fun to go there. Oh, baby girlfriends, I wrote
• 18:51
  Speaker 1: down there were Okay. The Philippines was kind of crazy
• 18:55
  Speaker 1: because I have had people ask me to take pictures
• 18:59
  Speaker 1: with them, and but the Philippines was every other day
• 19:04
  Speaker 1: at the most, sometimes multiple times every day. I guess
• 19:09
  Speaker 1: there's not a ton of white people in the Philippines,
• 19:13
  Speaker 1: which seems I know white people who visit the Philippines,
• 19:17
  Speaker 1: so I don't I didn't expect us to be so
• 19:22
  Speaker 1: rare there. I was the only white person I saw
• 19:25
  Speaker 1: the whole time I was in Bacolod. Maybe it was
• 19:28
  Speaker 1: just because there was a maccallad instead of Sabu. No,
• 19:31
  Speaker 1: you know what, people asked me to take pictures with them,
• 19:33
  Speaker 1: and Sabu also, I don't know, but in bacold I
• 19:37
  Speaker 1: was asked to have my picture taken constantly. And this time,
• 19:41
  Speaker 1: when we were eating grilled bullut, actually at me and Sean,
• 19:44
  Speaker 1: these two like little girls like twelve years old or whatever,
• 19:48
  Speaker 1: like we're walking around us and talking to each other,
• 19:51
  Speaker 1: and it was clear they were looking at the dumb
• 19:54
  Speaker 1: white guy with a big floppy hat, but they were
• 19:57
  Speaker 1: embarrassed and so they didn't want to approach me, and
• 20:01
  Speaker 1: me and Sean are just like devouring these girled bullet
• 20:04
  Speaker 1: and then I was like, it's Okay, what's up. Do
• 20:07
  Speaker 1: you want a picture? Because they were holding their phones
• 20:10
  Speaker 1: like they were gonna take a picture, but they didn't
• 20:11
  Speaker 1: want to do it without asking, is what it looked
• 20:14
  Speaker 1: like to me. They were like yes, and they took
• 20:17
  Speaker 1: a picture, and then they basically followed me and Sean
• 20:21
  Speaker 1: around the rest of the night, and we just started
• 20:24
  Speaker 1: laughing about our baby girlfriends. And then I sent Sean
• 20:28
  Speaker 1: home because he had to get back to you know,
• 20:32
  Speaker 1: his wife is newly the woman he married like three
• 20:37
  Speaker 1: days ago, and he doesn't stay out and walk around
• 20:40
  Speaker 1: like a drunk idiot as long as I am well anymore.
• 20:43
  Speaker 1: That used to be our favorite pastime. But he has
• 20:45
  Speaker 1: a family, and he went back to his family. And
• 20:49
  Speaker 1: then I saw the little girls again and I was like, aha,
• 20:52
  Speaker 1: baby girlfriends. And then I was like, uh oh, when
• 20:54
  Speaker 1: it's just me saying baby girlfriends, I feel gross and uncomfortable.
• 21:01
  Speaker 1: And I avoided them the rest of the night, and
• 21:05
  Speaker 1: they like fall around. I was like hey, but then
• 21:07
  Speaker 1: I just kept walking because it's way weirder when it's
• 21:11
  Speaker 1: not a shared joke with my friend. It's like Sean,
• 21:14
  Speaker 1: you can see me not being weird, right, And he's like, yes,
• 21:17
  Speaker 1: this is funny, and then it's just me and I'm like, oh,
• 21:20
  Speaker 1: now it's weird. Great thing about the Philippines though, me
• 21:25
  Speaker 1: and Sean and his brother in law and a few
• 21:30
  Speaker 1: other people from the wedding, they came with us to
• 21:32
  Speaker 1: the Chinese New Year celebration at Buccalodiat and I said,
• 21:37
  Speaker 1: I'll go get the next round of beers. But there
• 21:39
  Speaker 1: was no beer around this complex. And so I was
• 21:42
  Speaker 1: walking down a few roads, like main roads, not alleys
• 21:46
  Speaker 1: or something, and on one road there's like six different
• 21:49
  Speaker 1: massage peoples. And in the Philippines they like sitting massages,
• 21:53
  Speaker 1: so they'll have a bunch of chairs and you just
• 21:55
  Speaker 1: sit in the chair and you can get a back
• 21:58
  Speaker 1: massage or a show massage or a foot massage whatever,
• 22:01
  Speaker 1: but you just sit in a chair instead of lying down.
• 22:04
  Speaker 1: So it's really easy for massage people to set up
• 22:07
  Speaker 1: their massage clinics because all they need are some any
• 22:10
  Speaker 1: kind of chairs, really, And we got a whole bunch
• 22:15
  Speaker 1: of massages at the Chinese New Year festival because I
• 22:18
  Speaker 1: couldn't find the beer. So I just went back and
• 22:20
  Speaker 1: told them like, hey, there's no beer, but there's a
• 22:22
  Speaker 1: bunch of massages for fifty pesos fifty Filipino pesos for
• 22:27
  Speaker 1: fifteen minutes, so it's like eighty cents for fifteen minutes
• 22:31
  Speaker 1: or three twenty for one hour, three dollars an hour
• 22:36
  Speaker 1: for these massages. And I went to a few different ones.
• 22:43
  Speaker 1: Two of them were great, one of them wasn't great.
• 22:45
  Speaker 1: But there was one lady who was really good, and
• 22:50
  Speaker 1: afterwards I noticed I thought it was like she had
• 22:54
  Speaker 1: an odd fashion choice, and then afterwards I was like, oh,
• 22:58
  Speaker 1: she's blind, that's why she's wearing giant black sunglasses at night.
• 23:04
  Speaker 1: And that was Delia, where hey, if you're in Bacalad,
• 23:09
  Speaker 1: they're on that same street where the Buccalodiad is all
• 23:12
  Speaker 1: year apparently, and they just have a bunch of chairs.
• 23:16
  Speaker 1: But Delia was so good. The oh the one I
• 23:19
  Speaker 1: went to, they're all dressed in blue. They all like
• 23:21
  Speaker 1: have different some of them are green, some of them blue,
• 23:23
  Speaker 1: so that like, you know, the different companies. And Delia
• 23:26
  Speaker 1: was part of the Blue cohort and she was a
• 23:31
  Speaker 1: great massuse. And I went back the next day again
• 23:34
  Speaker 1: and got another like hour long massage. The first time
• 23:38
  Speaker 1: I think I got thirty minutes. It's pretty nice. Getting
• 23:42
  Speaker 1: a massage for whatever, less than a dollar each fifteen minutes,
• 23:46
  Speaker 1: you know, three dollars an hour, and the massages are
• 23:48
  Speaker 1: pretty comfortable. Not as comfortable as Thailand, I will say,
• 23:52
  Speaker 1: not as comfortable as Laos, but they're perfectly comfortable for
• 23:57
  Speaker 1: three dollars an hour. And if you happen to get
• 23:59
  Speaker 1: lucky and find out Delia, then they're great. Then they're fantastic.
• 24:03
  Speaker 1: For three dollars an hour, they're amazing. Loos is also
• 24:06
  Speaker 1: three dollars an hour, but Loos are gentle, deep comfortable massages.
• 24:14
  Speaker 1: But they were different there also, so maybe I just
• 24:16
  Speaker 1: found a deli over there and I can't I didn't
• 24:19
  Speaker 1: realize it at the time. Anyway, great massages at this place,
• 24:24
  Speaker 1: really fun dances. I saw it there Chinese New Year Festival. Oh,
• 24:28
  Speaker 1: and I got this really funny sticker. I put stickers
• 24:31
  Speaker 1: on my laptop and gear and stuff, and I was
• 24:35
  Speaker 1: looking for one more sticker and there was just a
• 24:37
  Speaker 1: wall of hundreds of stickers and I thought it would
• 24:41
  Speaker 1: be fun to get one more since I was in
• 24:43
  Speaker 1: the Philippines, and I came across this one that was bigfoot.
• 24:51
  Speaker 1: But hang on, I gotta remember what did it say, oh,
• 24:54
  Speaker 1: it's on my laptop. Oh right, it's supposed to be
• 24:57
  Speaker 1: like a joke about big Maybe this is a common
• 25:00
  Speaker 1: I don't know, maybe this is a common sticker. It's
• 25:02
  Speaker 1: supposed to be a joke about Bigfoot eating you. So
• 25:05
  Speaker 1: it says Bigfoot is real and he ate my ass,
• 25:10
  Speaker 1: and like eight I think, I think eight is supposed
• 25:14
  Speaker 1: to be emphasized, but there's no emphasis in the letters.
• 25:17
  Speaker 1: They're all the same font end size. So when I
• 25:20
  Speaker 1: read it, I just read Bigfoot is real and he
• 25:24
  Speaker 1: ate my ass. And I started laughing, staring at the
• 25:29
  Speaker 1: sticker on the side of the road for I laughed
• 25:33
  Speaker 1: for like two minutes straight. Bigfoot ate my ass, and
• 25:39
  Speaker 1: I just couldn't stop laughing. And so I bought the
• 25:41
  Speaker 1: sticker for ten cents or whatever the heck, and it's
• 25:45
  Speaker 1: now proudly displayed on my laptop because it's I realized
• 25:50
  Speaker 1: after oh, he ate Like, maybe Bigfoot is supposed to
• 25:53
  Speaker 1: eat me. That's what they're saying. But I thought it
• 25:55
  Speaker 1: was just a crude, sexual joke, and I thought that
• 25:59
  Speaker 1: was so much funnier. So I did end up getting
• 26:02
  Speaker 1: that sticker, and I'm trying not to laugh right now.
• 26:05
  Speaker 1: Just thinking about how funny I thought it was when
• 26:08
  Speaker 1: I read it the first time. Ah, good stuff. Okay,
• 26:14
  Speaker 1: All you can eat affays Oh my gosh. Oh no,
• 26:18
  Speaker 1: there's so much to talk about with the buffet. Okay,
• 26:22
  Speaker 1: you know what, it's still irt? What is it? Yeah,
• 26:24
  Speaker 1: let's just talk about the buffet. I'll try and keep
• 26:27
  Speaker 1: it short, okay short. There are a lot of all
• 26:31
  Speaker 1: you can eat buffets in the Philippines. All you can
• 26:35
  Speaker 1: eat buffets are like my favorite thing. I eat a
• 26:38
  Speaker 1: lot and I generally only eat one meal a day,
• 26:41
  Speaker 1: so all you can eat affets are great for me
• 26:42
  Speaker 1: because you know, I just I can eat my full
• 26:45
  Speaker 1: meal there. And I liked all you can eat affase
• 26:50
  Speaker 1: way before I started to eat one meal a day.
• 26:52
  Speaker 1: But yeah, it makes more sense, you know, when I'm
• 26:55
  Speaker 1: eating one meal a day. But there are so many
• 26:58
  Speaker 1: in the Philippines. There's seafood buffet and regular buffets. And
• 27:01
  Speaker 1: for some reason, Sean and Annie, the married couple I
• 27:05
  Speaker 1: want to go visit, they don't go to them. And
• 27:08
  Speaker 1: I think it's because they don't realize they're there, because
• 27:13
  Speaker 1: I kept pointing them out when we were walking around
• 27:16
  Speaker 1: to different restaurants and'd be like, oh, or we could
• 27:18
  Speaker 1: just go to this all you can eat buffet, and Annie,
• 27:21
  Speaker 1: who's from Bacalad, would be like, oh wow, oh yeah,
• 27:25
  Speaker 1: let's go to the restaurant we're going to now, maybe
• 27:27
  Speaker 1: that's another time. And so I never got to go
• 27:29
  Speaker 1: to any of these buffets because I was hanging out
• 27:31
  Speaker 1: with my friends the whole time. Another reason solo traveling
• 27:35
  Speaker 1: totally rocks. But when Sean and Annie went on their
• 27:40
  Speaker 1: honeymoon to Borichai, I was like, I'm going to the
• 27:45
  Speaker 1: all you can eat buffet that I have had my
• 27:47
  Speaker 1: eye on. They have Mala hot pot, spicy numb spicy
• 27:52
  Speaker 1: hot pot from China, and laksaw loa saw Lasca. I
• 27:58
  Speaker 1: don't know, it doesn't matter because I didn't even get it.
• 28:00
  Speaker 1: I just got the Mala spicy buffet. So I went
• 28:04
  Speaker 1: to this buffet that I had seen multiple times in
• 28:07
  Speaker 1: Iola mals. If you go during the lunchtime, it's like
• 28:10
  Speaker 1: one hundred pasos cheaper, so it comes out to what
• 28:15
  Speaker 1: eight yeah, roughly eight dollars per person. And I was like, yeah, man,
• 28:20
  Speaker 1: sign me up. I love these I want to try it.
• 28:23
  Speaker 1: So I got Mala and I got up to get
• 28:27
  Speaker 1: the food. And I got a bunch of meat, and
• 28:30
  Speaker 1: the meat was shaved so thin. It was real shaved
• 28:37
  Speaker 1: thin hot pot meat, as hot pot meat should be shaved. Now,
• 28:41
  Speaker 1: this is very rare at hot pot places, and especially
• 28:45
  Speaker 1: at all you can eat hot pot places. They generally
• 28:48
  Speaker 1: cut it three millimeters thick or something, which is way
• 28:51
  Speaker 1: too thick for hot pot. And the fat is intact,
• 28:56
  Speaker 1: so you get full very quickly. You'll just eat a
• 29:00
  Speaker 1: big thing of fat and then your body's like big
• 29:02
  Speaker 1: bunch of fat. Now we're full. But if it's shaved
• 29:05
  Speaker 1: souper thin, some of the fat will melt off easily
• 29:08
  Speaker 1: into the soup and you'll be able to eat a
• 29:11
  Speaker 1: lot more, much more easily. And maybe this was because
• 29:14
  Speaker 1: I was there as soon as they opened. I walked
• 29:17
  Speaker 1: around the mall like I don't want to walk in,
• 29:19
  Speaker 1: like right when they open, so they know I'm crazy
• 29:21
  Speaker 1: just waiting outside the restaurant. I'll just pretend to come
• 29:24
  Speaker 1: in a fashionable fifteen minutes late. But I was still
• 29:27
  Speaker 1: one of the first people in there. Other people did
• 29:29
  Speaker 1: beat me. There were like three couples or whatever that
• 29:33
  Speaker 1: were there beforehand. So I go in there and I'm excited,
• 29:37
  Speaker 1: and then I see the shaved beef, and I was like,
• 29:39
  Speaker 1: holy cow, they're using high quality beef and they're cutting
• 29:44
  Speaker 1: it correctly. So I just took all of it. Basically,
• 29:48
  Speaker 1: I left like half a portion for someone else, and
• 29:50
  Speaker 1: they were cutting more when I was standing there, so
• 29:54
  Speaker 1: it's not like I stole everybody's meat for the day,
• 29:57
  Speaker 1: but I took. I filled up a platter of shaved beef,
• 30:01
  Speaker 1: got some vegetables, and went back to my seat and
• 30:04
  Speaker 1: I was like, holy Holy. The hot pot itself was
• 30:08
  Speaker 1: not great. The mala was not very spicy, but I
• 30:11
  Speaker 1: made sure I checked beforehand if they had extra chili
• 30:14
  Speaker 1: oil and spices to add. They did so. After having
• 30:18
  Speaker 1: a few pieces of fairly bland mala hot pot beef,
• 30:24
  Speaker 1: I was like, okay, I gotta add more chili oil
• 30:26
  Speaker 1: and chili spices to this ground chili and I went
• 30:29
  Speaker 1: over to the chili oil place filled up one pontoon
• 30:34
  Speaker 1: boat of chili oil. I was like, I need as
• 30:36
  Speaker 1: much as possible. And then on my way back, I
• 30:40
  Speaker 1: noticed there was a beer station. I haven't had all
• 30:46
  Speaker 1: you can eat, all you can drink buffet since China
• 30:52
  Speaker 1: two years ago or something. It's rare. There are not
• 30:55
  Speaker 1: many places that have all you can eat and drink buffets,
• 31:00
  Speaker 1: but this one, this was one of them. So I
• 31:04
  Speaker 1: did a double take and then I was like, what
• 31:06
  Speaker 1: the And I said a bunch of curse words, and
• 31:08
  Speaker 1: then I grabbed one of the steins. They had a
• 31:10
  Speaker 1: bunch of upside down cleaned stines for you to take.
• 31:14
  Speaker 1: And at a solid ten point thirty in the morning,
• 31:18
  Speaker 1: I ripped open that tap and filled me a San
• 31:23
  Speaker 1: Miguel light beer, and I got another platter of the
• 31:28
  Speaker 1: shaved beef and took the beef, the beer, and the
• 31:32
  Speaker 1: terreena of chili oil back to my seat, poured in
• 31:34
  Speaker 1: all the I poured in like a little bit of
• 31:36
  Speaker 1: chili oil. And then I was like, are you crazy?
• 31:39
  Speaker 1: I just poured in the whole touren into like it
• 31:42
  Speaker 1: was a little personal hotpot. Also, it was weird that
• 31:46
  Speaker 1: the malad was so not strong, but that's okay. I
• 31:48
  Speaker 1: poured in all the chili oil and all of the
• 31:51
  Speaker 1: ground Chilian spices, and the hot pot tasted much better
• 31:55
  Speaker 1: after that. And I just had kilograms of shaved beef
• 31:59
  Speaker 1: and some spinachents of mushrooms and a little bit of tofu.
• 32:04
  Speaker 1: And then and then I was just in a hawk
• 32:06
  Speaker 1: habit and a stein of beer and a stein of beer,
• 32:10
  Speaker 1: and I drank that in two minutes, and then I
• 32:13
  Speaker 1: went and got some more, and oh, man it was.
• 32:17
  Speaker 1: It was not a little bit. It was easily more
• 32:20
  Speaker 1: than half a liter each stein, and I had at
• 32:25
  Speaker 1: least six of I drank close to a gallon of
• 32:28
  Speaker 1: this beer over the next hour that I was at
• 32:31
  Speaker 1: this place. Because I didn't it took me a while
• 32:33
  Speaker 1: to get started, so I didn't really notice the beer
• 32:35
  Speaker 1: until I was half an hour in. But man, once
• 32:38
  Speaker 1: I noticed, I drank that beer and ate that shaved
• 32:44
  Speaker 1: beef and I just had an amazing hot pot time.
• 32:47
  Speaker 1: And I was having a really good time. Okay, So
• 32:49
  Speaker 1: after like the second beer or something, I was like, oh, oh,
• 32:52
  Speaker 1: this just like shot from like the I don't know,
• 32:57
  Speaker 1: fifteenth best buffet I've ever had, to like the second
• 33:00
  Speaker 1: best buffet I've ever had. It was really good. It
• 33:04
  Speaker 1: was very good, and I was just enjoying it. I
• 33:07
  Speaker 1: was like, man, I'm gonna have a great final meal.
• 33:09
  Speaker 1: This was the day before I left the Philippines also,
• 33:12
  Speaker 1: and I was like, this will be my defining final
• 33:14
  Speaker 1: meal before I leave. I'll just eat a crazy amount
• 33:17
  Speaker 1: now and then take off the next morning and go
• 33:21
  Speaker 1: flap off to Japan where I was going next to
• 33:25
  Speaker 1: them now, and the meat was so good. It never
• 33:30
  Speaker 1: it didn't get worse in quality, but anyway, look, the
• 33:33
  Speaker 1: food was good, the beer was good. And then this
• 33:35
  Speaker 1: couple sat down in front of me, the next table
• 33:38
  Speaker 1: in front of me, their backs to me, so I
• 33:40
  Speaker 1: was looking at their two backs and after like they
• 33:44
  Speaker 1: looked cute already, and then they started talking to each
• 33:47
  Speaker 1: other and they like kissed like it was clear it
• 33:51
  Speaker 1: was some kind of anniversary type thing for them. And
• 33:54
  Speaker 1: they were having a really fun time going to the
• 33:56
  Speaker 1: expensive because eight dollars nine whatever is pretty expensive. This
• 34:04
  Speaker 1: mall already is certainly more expensive than other places in
• 34:09
  Speaker 1: the Philippines, and spending nine dollars per person on a
• 34:12
  Speaker 1: meal is pretty expensive in the Philippines. And they were
• 34:15
  Speaker 1: having such fun time. I was like, wouldn't it be
• 34:17
  Speaker 1: great if I bought their food for them? If I
• 34:21
  Speaker 1: paid for their buffet meal instead, because I'm having a
• 34:24
  Speaker 1: great time. Nine dollars for a couple more people certainly
• 34:29
  Speaker 1: isn't going to bankrupt me. And I've done that a
• 34:33
  Speaker 1: couple time I do that a lot in China, Like
• 34:35
  Speaker 1: that's very normal where you pay for other people's meals,
• 34:38
  Speaker 1: but it's it's really culturally it's different in a lot
• 34:41
  Speaker 1: of places. Sometimes it's not okay to do that, and
• 34:43
  Speaker 1: sometimes it is. But it felt okay here and to
• 34:48
  Speaker 1: gauge if it was okay. The guy got up and
• 34:52
  Speaker 1: he walked past me. He turned around to walk back
• 34:56
  Speaker 1: to the station, the meat station, and he looked at
• 35:01
  Speaker 1: me and he was like hey, and I was like,
• 35:03
  Speaker 1: it's so good, right, and he's like, oh, so good,
• 35:06
  Speaker 1: and then he kept walking and I was like, okay,
• 35:08
  Speaker 1: I'm paying for both their meals. That guy was nice
• 35:11
  Speaker 1: for a second, so I'll pay for both their meals also.
• 35:14
  Speaker 1: And I got like really excited about the idea. And
• 35:16
  Speaker 1: when he sat down, one of the waiters was going
• 35:19
  Speaker 1: by and I flagged her down and I was like, hey,
• 35:21
  Speaker 1: can I pay for their meals? And she didn't get
• 35:25
  Speaker 1: it first, and then like I explained it and she's like, oh,
• 35:28
  Speaker 1: oh yeah, yeah sure, and she went to ask her
• 35:31
  Speaker 1: boss and she was like, hey, my boss says like,
• 35:34
  Speaker 1: if if you pay for your meal first, then you
• 35:36
  Speaker 1: can pay for theirs. And I was like, oh, of
• 35:38
  Speaker 1: course they have to know that I can pay, So
• 35:42
  Speaker 1: I gave her my card and then it worked, and
• 35:45
  Speaker 1: then I paid for their two meals after that, and
• 35:49
  Speaker 1: I was like ha ha, and I was like really happy.
• 35:52
  Speaker 1: And now I'm like four beers in by this point,
• 35:55
  Speaker 1: and I'm just having a great time. And these the
• 35:58
  Speaker 1: two in front of me, are still noodling and like,
• 36:01
  Speaker 1: you know, feeding each other different vegetables and whatever the
• 36:04
  Speaker 1: crap they're liking out of their hot pod. They're just
• 36:06
  Speaker 1: having a great time at this place that they clearly
• 36:09
  Speaker 1: don't visit very often. And I was like yes, And
• 36:12
  Speaker 1: they arrived easily forty five minutes after me, thirty to
• 36:16
  Speaker 1: forty five minutes after I arrived. And you have a
• 36:18
  Speaker 1: ninety minute time limit, so most people at these all
• 36:22
  Speaker 1: you can eat buffets. We will include myself here, show up,
• 36:26
  Speaker 1: we eat like demons for ninety minutes, and then we
• 36:29
  Speaker 1: waddle out of the buffet, fat and happy. These two
• 36:32
  Speaker 1: showed up forty five minutes after me. Thirty at the
• 36:35
  Speaker 1: earliest day, showed up thirty minutes after me, but I'll
• 36:37
  Speaker 1: say forty five. And I was like, okay, they showed
• 36:41
  Speaker 1: up after me, so I'll pay for them. I will leave.
• 36:45
  Speaker 1: They won't know I'm there. And I asked the waitress
• 36:48
  Speaker 1: I had flagged down like when I paid, I was.
• 36:50
  Speaker 1: She asked me, do you want me to let them
• 36:53
  Speaker 1: know that you're paying for them? I was like, no, no, please,
• 36:55
  Speaker 1: don't like, don't tell them. I'd rather just pay and
• 36:57
  Speaker 1: then leave. It's just this nice thing that happens. And
• 37:00
  Speaker 1: so I went up and got another beer and sat down.
• 37:04
  Speaker 1: I was eating. I was all happy, and I noticed
• 37:06
  Speaker 1: the couple in front of me had gotten up to
• 37:08
  Speaker 1: get some more food. Also than this new couple in
• 37:10
  Speaker 1: the table behind me showed up, some white guy actually
• 37:14
  Speaker 1: and his Filipino wife and they'd been married for forty
• 37:17
  Speaker 1: years whatever, and they came to a call it all
• 37:19
  Speaker 1: the time. But he was vegetarian. So Philippines is a
• 37:24
  Speaker 1: difficult country to be vegetarian in. I mean, you can,
• 37:26
  Speaker 1: you can eat rice and vegetables, but their vegetable dishes
• 37:30
  Speaker 1: aren't super fun. And that's what this guy was explaining
• 37:33
  Speaker 1: to me. And then I was like, wait a minute,
• 37:35
  Speaker 1: that couple in front of me that I paid for
• 37:37
  Speaker 1: is still not back. And I looked behind me and
• 37:40
  Speaker 1: I was like, ah, and they were at the front
• 37:42
  Speaker 1: they were leaving. They left after forty five minutes or whatever.
• 37:46
  Speaker 1: They were one of the only people in the entire world.
• 37:48
  Speaker 1: It must be because they didn't go to a lot
• 37:50
  Speaker 1: of all you can eat buffets. They were like, I'm full,
• 37:53
  Speaker 1: I'll just stop eating and I'll leave. Forty five minutes
• 37:55
  Speaker 1: before my time is up. Folks go to the bathroom,
• 37:59
  Speaker 1: have a soda, sit on for twenty minutes, and then
• 38:01
  Speaker 1: grab another slice of pie or whatever. So they were
• 38:05
  Speaker 1: being responsible humans and left, and so I turned back
• 38:09
  Speaker 1: and I was like eating my food, and I was like, well,
• 38:11
  Speaker 1: maybe they'll just leave. I told the waitress not tell them,
• 38:14
  Speaker 1: maybe they'll just like leave. And then I guy I heard, like, oh,
• 38:18
  Speaker 1: excuse me, sir, it's this young. I'm not old, but
• 38:22
  Speaker 1: I'm certainly older than these I'm old, but these guys
• 38:26
  Speaker 1: are like twenty five thirty, whatever the heck. And it
• 38:30
  Speaker 1: was the guy and of these two couples that I
• 38:33
  Speaker 1: had paid for, and they were standing together and they
• 38:36
  Speaker 1: looked so grateful, and he said, hey, they told us
• 38:39
  Speaker 1: you paid for a meal. I just want to say
• 38:41
  Speaker 1: thank you. That was so nice of you. And I'm
• 38:43
  Speaker 1: super embarrassed now, but I said no, of course, it's fine.
• 38:47
  Speaker 1: You guys look very happy. I'm very glad you had
• 38:50
  Speaker 1: a great meal. Thank you. And they asked to take
• 38:52
  Speaker 1: a picture with me, and obviously I can't eb aneezer
• 38:57
  Speaker 1: them and not take a picture because that would be rude.
• 39:00
  Speaker 1: But I felt silly taking a picture. Okay, but this
• 39:05
  Speaker 1: is not me just bragging because the story is about
• 39:07
  Speaker 1: to take a pretty wild turn, well a surprising turn,
• 39:13
  Speaker 1: i'll say, not that wild. But we took this picture
• 39:17
  Speaker 1: and then they thank me again and left and I
• 39:19
  Speaker 1: was like, thank you, have a great rest of your
• 39:21
  Speaker 1: day whatever, and they left, and what was it like
• 39:25
  Speaker 1: three four days later once I was in Japan. I
• 39:29
  Speaker 1: believe it was after I arrived in Japan, so that's
• 39:32
  Speaker 1: like a few days later, I got a message from Sean,
• 39:37
  Speaker 1: the Chinese guy who married Annie, the Filipino girl from Bakalad.
• 39:41
  Speaker 1: Annie had been scrolling through her social media of her
• 39:45
  Speaker 1: friends and my picture showed up with these two buccalodeans
• 39:52
  Speaker 1: from the buffet. The girl who I had paid for
• 39:57
  Speaker 1: wrote this super heartfelt essay about how kind strangers sometimes were,
• 40:04
  Speaker 1: and they were sitting in front of this tourist who
• 40:08
  Speaker 1: paid for their all you can eat buffet, and she
• 40:10
  Speaker 1: even included the part where like the waitress told them
• 40:14
  Speaker 1: she wasn't supposed to tell them it was me, And
• 40:17
  Speaker 1: it was just this very nice, like pay it forward
• 40:19
  Speaker 1: essay that she that she wrote about. And then there
• 40:21
  Speaker 1: was my picture right there, and Annie was like, what
• 40:24
  Speaker 1: the is going on? Why is Kai on my social
• 40:28
  Speaker 1: media stream? Turns out that's like a very close friend
• 40:33
  Speaker 1: of hers, a classmate like that, they're friends. That's her friend,
• 40:38
  Speaker 1: that's my my friend, Sean's bride to be Annie, who
• 40:43
  Speaker 1: I'm friends with. Now the people I paid for just
• 40:46
  Speaker 1: happened to be her close friend and classmate, and so
• 40:50
  Speaker 1: she came across that and Sean sent it back to
• 40:52
  Speaker 1: me and it was a very very funny, travel small
• 40:56
  Speaker 1: world moment that was so great and it was so
• 41:00
  Speaker 1: cool that I'm glad I got to do it. I'm
• 41:04
  Speaker 1: glad that they were happy, and I'm it was so
• 41:07
  Speaker 1: it was so bizarre to see it come full circle
• 41:10
  Speaker 1: and my friend sees it on social media. And I
• 41:13
  Speaker 1: had a great time. The buffet was great. I talked
• 41:15
  Speaker 1: to the dude shaving the beef too, and he traveled
• 41:19
  Speaker 1: a bit, but he yeah, he was from Bacala, and
• 41:23
  Speaker 1: we just talked about his life, like working in the buffet,
• 41:26
  Speaker 1: and he was like, it's fine. I mean, I just
• 41:28
  Speaker 1: shaved me. It's not a difficult job. It's pretty good.
• 41:31
  Speaker 1: And then I drank eight of those beers or whatever
• 41:34
  Speaker 1: and tottered out fat and happy. And that's kind of
• 41:38
  Speaker 1: how I closed off the Philippines in general. What else
• 41:44
  Speaker 1: there wasn't really anything else that was kind of like
• 41:45
  Speaker 1: the last big thing. Oh. I did wake up the
• 41:49
  Speaker 1: next morning at seven am because I drank a bunch
• 41:52
  Speaker 1: of beer, so that interrupts sleep patterns, and I woke
• 41:55
  Speaker 1: up at seven am and I was like, oh my god,
• 41:57
  Speaker 1: Oh just sleep your flights not until PM. Just go
• 42:00
  Speaker 1: back to bed. And then I was nodding off and
• 42:04
  Speaker 1: I was like wait a minute, and I remembered I
• 42:07
  Speaker 1: had to check out of my hotel or my Airbnb
• 42:14
  Speaker 1: apartment I was renting in one hour. And I was
• 42:18
  Speaker 1: like wait what, And my fog beer brain was like, wait,
• 42:23
  Speaker 1: what do I do? And I checked this checkout time
• 42:25
  Speaker 1: and I was like, ah ah, I have to check
• 42:28
  Speaker 1: out in an hour, and I ran into the shower.
• 42:30
  Speaker 1: I took a ten minute shower. I threw everything my bag,
• 42:32
  Speaker 1: and I cleaned up the room. I got everything all ready,
• 42:35
  Speaker 1: and then I had like ten minutes to spare and
• 42:39
  Speaker 1: I just stood in front of the AC and cooled off.
• 42:42
  Speaker 1: I actually, you know what, I took another five minute
• 42:45
  Speaker 1: shower because I got sweaty and I stunk like beer
• 42:48
  Speaker 1: cleaning up my room forty minutes after I took the
• 42:51
  Speaker 1: first shower. So I took another like five minute shower,
• 42:54
  Speaker 1: and then I just stood in front of the air
• 42:55
  Speaker 1: conditioning until the time to check out was But I
• 42:59
  Speaker 1: was just I woke up super early. I've never checked
• 43:02
  Speaker 1: out of a room late. I'm pretty good like organizing,
• 43:05
  Speaker 1: even though I sound like crazy and I don't plan
• 43:08
  Speaker 1: things and I don't usually. I also hate being late
• 43:13
  Speaker 1: for things I don't like. I don't like uh. I
• 43:19
  Speaker 1: don't want to say being in control, but I'm very
• 43:22
  Speaker 1: respectful of the schedules other people keep. I will say that.
• 43:26
  Speaker 1: So for Airbnb checkouts, I've never been late checking out,
• 43:30
  Speaker 1: and I'm very aware of how things are organized, even
• 43:34
  Speaker 1: if I don't place a ton of credit on organization itself. Anyway,
• 43:44
  Speaker 1: I yeah, cooled off, and then I checked out on
• 43:47
  Speaker 1: time for this thing, and it was a very nice
• 43:50
  Speaker 1: little apartment, and uh yeah. Then I went to the
• 43:54
  Speaker 1: airport and I've been talking for a while. Let's get
• 43:58
  Speaker 1: into that next time, because I have airlines to complain about.
• 44:03
  Speaker 1: And then I get to Japan, baby, and then it's
• 44:09
  Speaker 1: largely gravy. There's one bone to pick, one bone to pick,
• 44:14
  Speaker 1: but it is my fault because I chose that bone.
• 44:20
  Speaker 1: I hope you're having a great day. You can talk
• 44:23
  Speaker 1: to me a bit of a rambler at gmail dot
• 44:24
  Speaker 1: com or lem me bit of a Rambler Blue Sky,
• 44:28
  Speaker 1: bit of a Rambler. I'll get back to you. Thank
• 44:31
  Speaker 1: you so much for listening. Thank you so much. I
• 44:34
  Speaker 1: know I'd said it last time, but we crossed one hundred,
• 44:37
  Speaker 1: one hundred freakin episodes. What is this one O two?
• 44:40
  Speaker 1: That's still so crazy to me a week later. I
• 44:44
  Speaker 1: hope you're having a great week. There's more travel information
• 44:48
  Speaker 1: and more of these dumb stories on Wednesdays that'll be
• 44:50
  Speaker 1: coming out. Talk to you soon.