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Transcript

The Cultural Food Tournament · Cuff’s Basement

• 0:02
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  Speaker 1: don't just drink it, survive it. Talking always like a
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  Speaker 1: fast culture, chaos and new safe things.
• 0:56
  Speaker 2: Strength.
• 1:05
  Speaker 1: Well, I didn't realize that in like UK and Ireland,
• 1:08
  Speaker 1: shrimp is called prons. Did you know that?
• 1:13
  Speaker 3: It's funny you bring that up, because I actually had
• 1:17
  Speaker 3: this conversation the other day. I've never really understood the difference.
• 1:20
  Speaker 3: There's kind of like a perceived difference that prawn is
• 1:26
  Speaker 3: like a larger, more fancy shrimp. But I think a
• 1:28
  Speaker 3: lot of times I think prawn and shrimp is like
• 1:31
  Speaker 3: wagou and beef. A lot of times restaurants just write prawns,
• 1:34
  Speaker 3: and it's kind of implies they're like more fancy shrimp,
• 1:38
  Speaker 3: but I'm not really sure the actual difference.
• 1:40
  Speaker 1: Yeah, I don't. It's kind of like calling mayo iola,
• 1:43
  Speaker 1: you know, is there any difference between a prawn and
• 1:52
  Speaker 1: a shrimp? Co Pilot's thinking about it. Are different animals,
• 2:01
  Speaker 1: even though they look and taste very similar. The main
• 2:04
  Speaker 1: differences come from their anatomy, habitat, and how their bodies
• 2:07
  Speaker 1: are structured. So where are they typical habitat?
• 2:11
  Speaker 3: Oh?
• 2:12
  Speaker 1: Okay, So shrimp are so so I think that they're
• 2:16
  Speaker 1: like they're thinking that prawns are fresh water or brackish
• 2:21
  Speaker 1: water and shrimp assault water. But I don't think the use.
• 2:26
  Speaker 1: Is the use of the term prawn in the UK
• 2:34
  Speaker 1: in the Ukraine the same as the American use of shrimp.
• 2:41
  Speaker 1: I think they are. But uh yeah, so there was
• 2:46
  Speaker 1: prawn flavored potato chips in the UK and Ireland. So yeah,
• 2:52
  Speaker 1: so pron is the default word for prons and shrimp
• 2:54
  Speaker 1: in the UK. Okay, almost everything is called prown.
• 2:59
  Speaker 3: Yeah, I'm not really into seafood chips. It's it's big
• 3:02
  Speaker 3: in my God, Japan too, I've had like the scallop
• 3:05
  Speaker 3: lazey not really.
• 3:08
  Speaker 1: Wow, yep, yeah that's gross. Okay, welcome back to Cuff's basement.
• 3:18
  Speaker 1: We are here still with Ben. Ben's back again right
• 3:25
  Speaker 1: before his fortieth birthday. Happy birthday to Ben.
• 3:28
  Speaker 3: Thank you very much, Thank you guys very much for
• 3:30
  Speaker 3: having me. Thank you for the promotional spicy shrimp fish feast.
• 3:36
  Speaker 3: Keep me awake during.
• 3:37
  Speaker 1: This nice Yeah. I had a couple I had a
• 3:39
  Speaker 1: couple of charger sauces myself, but and Ryan Ryan's here.
• 3:44
  Speaker 1: My calls Ryan, Hey, Ryan.
• 3:46
  Speaker 2: Hey, everyone.
• 3:47
  Speaker 1: So I did have some banter up top. That was
• 3:50
  Speaker 1: podcast feedback from the the band's Tim Hates episode. Okay,
• 4:00
  Speaker 1: and it is from from a fan of the pod
• 4:04
  Speaker 1: POD's biggest lifelong fan, Sarah. Sarah texted me, okay, I
• 4:15
  Speaker 1: wanted to I came here to say I came here
• 4:17
  Speaker 1: to our text chat to say that my favorite thing
• 4:19
  Speaker 1: about both pods that's basically called Tim rant about his
• 4:23
  Speaker 1: opinion is that you submitted the Beatles yourself as a
• 4:26
  Speaker 1: plant to prove you're not a contrarian, just to be
• 4:30
  Speaker 1: a contrarian. I loved it. Look at this valid opinion
• 4:35
  Speaker 1: nearly everyone agrees on. Everyone agrees with that. I also
• 4:39
  Speaker 1: agree with that I've brought up to prove the rest
• 4:42
  Speaker 1: of my opinions are also valid. I was genuinely laughing
• 4:45
  Speaker 1: at you, and I said the idea for the pod
• 4:49
  Speaker 1: wasn't mine. Blame Joe. Also Ben disagreed, So not everyone
• 4:52
  Speaker 1: agreed with the Beatles. Ben didn't like the Beatles, and
• 4:57
  Speaker 1: I said, I don't dislike things to be a contrarian.
• 5:00
  Speaker 1: I just like things that are bad. That's why I
• 5:02
  Speaker 1: brought up to Beatles. She said, the vehicle of self
• 5:05
  Speaker 1: proving no, sorry, the vehicle of proving that point through
• 5:09
  Speaker 1: a self submitted band who you knew would have that
• 5:13
  Speaker 1: take is just amazing. And I responded, I was contrarianing
• 5:18
  Speaker 1: the contrarians by liking the Beatles. I was playing four
• 5:21
  Speaker 1: D chess with my contrarianism. So then I said, I
• 5:26
  Speaker 1: like how at the end of part two, Ryan calls
• 5:28
  Speaker 1: me out for how absurd it was. I submitted any
• 5:30
  Speaker 1: bands myself. However, Ryan's takes this is me, not Sarah. However,
• 5:34
  Speaker 1: Ryan's takes were awful. He basically said, everyone except for
• 5:37
  Speaker 1: Pitbull is great. That's why I needed Ben to be
• 5:40
  Speaker 1: on the pod. Then she said, your pod, these podcasts
• 5:45
  Speaker 1: were just indulgence in your opinions. That never disappoints me.
• 5:50
  Speaker 1: I don't agree with all of your takes. I'm also yeah,
• 5:57
  Speaker 1: I'm kind of with Ryan where he's basically saying, if
• 5:59
  Speaker 1: people like Coldplay, then let them like Coldplay. It doesn't
• 6:02
  Speaker 1: bother me. But I enjoyed the Pods. Sarah, you were wrong. Ryan,
• 6:06
  Speaker 1: you're wrong. If you like Coldplay, you were wrong. And yeah,
• 6:14
  Speaker 1: there you goping that I did like that. I was,
• 6:22
  Speaker 1: you know, after some self reflection, I was trying to
• 6:25
  Speaker 1: be a contrarian against contrarians by liking the Beatles and
• 6:29
  Speaker 1: self planting that. But uh, you know, I don't think
• 6:32
  Speaker 1: so this is gonna well, I was just gonna say
• 6:34
  Speaker 1: a really mean sexist thing, but I'll just keep it
• 6:39
  Speaker 1: to myself. However, I just don't think, like, would I
• 6:43
  Speaker 1: want somebody like Sarah or my sisters to weigh in
• 6:50
  Speaker 1: on their thoughts on Metallica and have me like take
• 6:54
  Speaker 1: their opinion seriously and listen to them. No, So when
• 6:58
  Speaker 1: if they were to say, like, oh, I like Maroon five,
• 7:01
  Speaker 1: I just pat them on the head and would say,
• 7:03
  Speaker 1: of course you do, and that would be kind of
• 7:05
  Speaker 1: the end of the conversation.
• 7:09
  Speaker 2: So what if they have like a encyclopedic knowledge of metallica.
• 7:16
  Speaker 1: They don't, So you know what if I was twenty
• 7:20
  Speaker 1: feet talk.
• 7:21
  Speaker 2: I loved the cunning Stunts tour.
• 7:24
  Speaker 1: Yeah, that's actually pretty clever name. Yeah, but anyways, I
• 7:30
  Speaker 1: enjoyed doing that. That was a fun time. It was,
• 7:37
  Speaker 1: and we are back because we have a surprise podcast again.
• 7:40
  Speaker 1: You guys do not know the topic. This time you
• 7:44
  Speaker 1: both truly do not know. And it was inspired by
• 7:49
  Speaker 1: I watched a really bad podcast. I watched like a
• 7:53
  Speaker 1: TikTok clip. I don't have TikTok, but YouTube shorts is
• 7:57
  Speaker 1: basically TikTok and John Taffer was doing a food draft
• 8:03
  Speaker 1: of what country has the best food in the world,
• 8:06
  Speaker 1: and I thought the format of that choice was very
• 8:08
  Speaker 1: stupid to do a draft, because like, what does that
• 8:13
  Speaker 1: really mean? So as far as ranking what country is
• 8:17
  Speaker 1: the best? So, Ryan, what did we used to always do?
• 8:21
  Speaker 1: We used to always do food tournaments, tournaments, and it's
• 8:25
  Speaker 1: been a while, so we're gonna just light the world
• 8:29
  Speaker 1: on fire. Get a lot of people angry at us.
• 8:32
  Speaker 1: We're doing Countries of the World food tournament what country
• 8:38
  Speaker 1: has the best food? And I've determined sixteen countries for
• 8:44
  Speaker 1: specific reasons. I have a breakdown of all of them.
• 8:48
  Speaker 1: And you know, I think that I'm am I an
• 8:54
  Speaker 1: expert in every country's food. You know, if we talk
• 8:56
  Speaker 1: about I'm trying to think of an example, so I'll
• 9:00
  Speaker 1: spoiler alert. Ecuador is not on there. But let's say
• 9:04
  Speaker 1: that Ecuador was on there and somebody was like, well,
• 9:07
  Speaker 1: you forgot that the southwest part of Ecuador actually has
• 9:12
  Speaker 1: very different kinds of food there. And it's about this,
• 9:15
  Speaker 1: and yeah, I know, I get that it's not going
• 9:17
  Speaker 1: to be perfect. I don't know everything about everything. Neither
• 9:19
  Speaker 1: just Ben, neither is Ryan. So there'll be some mistakes
• 9:22
  Speaker 1: and made some mispronunciations, perhaps some embarrassments about our limited
• 9:27
  Speaker 1: knowledge of like Noah Kan for example. But I say
• 9:31
  Speaker 1: we just go for it anyway.
• 9:36
  Speaker 2: I agree.
• 9:38
  Speaker 1: How do you feel about this? Ben?
• 9:40
  Speaker 3: I like it, and personally I would be embarrassed if
• 9:43
  Speaker 3: I knew any more about Noacan.
• 9:44
  Speaker 2: Than I currently did.
• 9:48
  Speaker 1: Ryan's like, so, Ryan, you're the Alec Baldwin impression of
• 9:51
  Speaker 1: Tony Bennett on SNL, which I love. It's like, this
• 9:54
  Speaker 1: is great, it's a great ten, everything's great. It's great
• 9:56
  Speaker 1: to be here. So that's what you're gonna that thatch
• 10:02
  Speaker 1: you're gonna say about all of these. So I picked
• 10:05
  Speaker 1: what my determination was. There were some tough cuts, but
• 10:09
  Speaker 1: my determination of what are the sixteen best countries food
• 10:13
  Speaker 1: in the world. Maybe some of these will be controversial,
• 10:17
  Speaker 1: we shall see. But the first one we have here
• 10:25
  Speaker 1: is Okay, this is a very just start off. This
• 10:29
  Speaker 1: is a very controversial choice of mine. The United Kingdom
• 10:35
  Speaker 1: versus ooh, this is the battle of the Revolutionary War.
• 10:39
  Speaker 1: It's American food versus British food. I will go first
• 10:43
  Speaker 1: with my choice. It's obviously American food wins. I mean,
• 10:46
  Speaker 1: it's not even a close competition.
• 10:50
  Speaker 3: If you think UK has bet like classic English food
• 10:53
  Speaker 3: is better than American food, you have smoked too many
• 10:56
  Speaker 3: cigarettes and you have no palate.
• 10:58
  Speaker 1: Yeah, so an Ireland notoriously, like stereotypically have bad food,
• 11:04
  Speaker 1: and I don't agree with that. I actually kind of
• 11:07
  Speaker 1: love UK food and it's uh, I have a breakdown
• 11:12
  Speaker 1: here that because it's just like really unhealthy in a
• 11:15
  Speaker 1: particular particular way, which I will I will read it.
• 11:21
  Speaker 1: Are either of you very familiar at all with the
• 11:23
  Speaker 1: UK food?
• 11:25
  Speaker 2: Not really? Just a few things particularly.
• 11:29
  Speaker 1: Sorry, no go ahead, Ryan.
• 11:31
  Speaker 2: But it's great to put that out there. Yeah.
• 11:33
  Speaker 3: The only thing that I would give like the UK
• 11:36
  Speaker 3: is I don't particularly love Indian food, but I do
• 11:39
  Speaker 3: really like Middle Eastern food, and I know London is considered, like,
• 11:43
  Speaker 3: uh maybe even more so than in those places, kind
• 11:47
  Speaker 3: of the mecca for that kind of food. So points
• 11:50
  Speaker 3: for that, but.
• 11:53
  Speaker 2: Uh so.
• 11:55
  Speaker 1: I'm not into Okay, So traditional British food is hearty,
• 12:00
  Speaker 1: easonal and practical. It involves agricultural availability. Key ingredients are beef,
• 12:06
  Speaker 1: lamb pork, potatoes, carrots, turnip, flour used for pies, pudding,
• 12:11
  Speaker 1: in pastries, dairy. They're very into dairy, butter and cream
• 12:15
  Speaker 1: and gravy is an essential component. So I would say, like,
• 12:21
  Speaker 1: you know, we all know fish and chips, which is great.
• 12:24
  Speaker 1: I think fish and chips is great. Would you agree, Yeah,
• 12:28
  Speaker 1: Shepherd's Pie, Cottage pie, Bangers and mash. It's a lot
• 12:35
  Speaker 1: of a lot of potatoes. I'm really into like flaky,
• 12:43
  Speaker 1: like savory, flaky pastry things, if that makes sense.
• 12:50
  Speaker 2: Like.
• 12:53
  Speaker 3: Chicken pop pie.
• 12:54
  Speaker 1: Yeah, that's what I mean. Like croissant, believe it or not,
• 12:57
  Speaker 1: is not British, but similar Wheelhouse, Yes, Ryan, I would
• 13:02
  Speaker 1: say that like the Cornish pasty, which is you know,
• 13:06
  Speaker 1: every ethnicity pretty much has like their version of the ravioli.
• 13:09
  Speaker 1: You know, Polish people have perogi's, Japanese Chinese have dumplings giosas.
• 13:16
  Speaker 1: So it's sort of just like a meat filled it's
• 13:20
  Speaker 1: a portable, meat filled pastry and that's that's great to me,
• 13:26
  Speaker 1: just like very hot pocket, sort of like a hot pocket.
• 13:31
  Speaker 1: And the breakfast culture of the UK I obviously love.
• 13:35
  Speaker 1: So the full English English breakfast is breakfast, beans, bacon,
• 13:41
  Speaker 1: which I think is like rashers, sausage, tomato, blood pudding
• 13:45
  Speaker 1: which actually has blood in it, eggs, toasts, that's fantastic.
• 13:51
  Speaker 1: Toad in a hole as their traditional is another like
• 13:54
  Speaker 1: English breakfast thing. So it's all very sort of it's
• 13:57
  Speaker 1: very white like culturally and ethnically. The food style is
• 14:01
  Speaker 1: very white, not very seasoned or spicy, a lot of
• 14:04
  Speaker 1: like boiled root vegetables. But nonetheless I think it's I
• 14:08
  Speaker 1: think UK food is underrated in my opinion. And you
• 14:13
  Speaker 1: know that seafood, seafood chowder are his food. I couldn't
• 14:20
  Speaker 1: really tell you, Like, obviously he's a talented chef. In general,
• 14:23
  Speaker 1: I've always liked him and his shows and his personality
• 14:26
  Speaker 1: for the most part, because he's not like always totally
• 14:31
  Speaker 1: faked dialed up to eleven like Taffer. When he's actually
• 14:35
  Speaker 1: normal and you want to have a normal conversation with him,
• 14:37
  Speaker 1: he's pretty interesting to listen to.
• 14:41
  Speaker 3: Yeah, I've never been to any of his restaurants in
• 14:43
  Speaker 3: Las Vegas, not super interested in going necessarily, but I
• 14:48
  Speaker 3: agree with you.
• 14:49
  Speaker 2: I like him.
• 14:49
  Speaker 3: He seems cool.
• 14:51
  Speaker 1: Yeah, and he's very into like, let's just make a
• 14:53
  Speaker 1: burger a burger. Let's not make a burger super fancy
• 14:56
  Speaker 1: and weird, Let's just make a really good burger. And
• 15:00
  Speaker 1: I like that sort of simplistic view on things when
• 15:03
  Speaker 1: it comes to, you know, stuff that you don't really
• 15:06
  Speaker 1: need to mess with, you know what I mean, you don't.
• 15:08
  Speaker 1: I agree, you don't need to put Like, I don't
• 15:11
  Speaker 1: know what would a hipster put on a burger other
• 15:12
  Speaker 1: than an egg.
• 15:15
  Speaker 3: Nowadays? I don't even know egg. Eggs seems so two thousands.
• 15:19
  Speaker 3: I don't even know what hipster burger is like nowadays.
• 15:23
  Speaker 1: Ran what what's like the most hipster b K menuita.
• 15:30
  Speaker 4: Probably I'd say like the fried jalapenos they put on them.
• 15:33
  Speaker 3: Now, Oh, you know, what I've seen that hips I
• 15:37
  Speaker 3: just thought of is you you're probably into this. Tim
• 15:40
  Speaker 3: is the PBA J Burgers.
• 15:41
  Speaker 2: I see that a lot too, Ben, I.
• 15:43
  Speaker 1: Have seen that a lot. I've done it once. So
• 15:47
  Speaker 1: Andy Kelly, I think I've talked about this on the pod.
• 15:48
  Speaker 1: So when peanut butter was invented, it was very popular
• 15:51
  Speaker 1: with bacon, and they used to make bacon flavored peanut butter,
• 15:54
  Speaker 1: and now we've like gone away from that. But Andy Kelly,
• 15:56
  Speaker 1: back in the day used to make bacon and peanut
• 15:58
  Speaker 1: butter sandwiches. And if the bacon is like crispy and
• 16:01
  Speaker 1: not greasy, it's very good in a peanut butter sandwich.
• 16:05
  Speaker 1: Not kidding, I could get down with that. Yeah. AnyWho, Oh, Ryan,
• 16:15
  Speaker 1: I wanted to mention to you. So Bill Simmons will
• 16:18
  Speaker 1: randomly have like the most bizarre opinion, but be so
• 16:21
  Speaker 1: sure he's right. He was. He was like, what happened
• 16:25
  Speaker 1: to the chicken parm sandwich at BKA? Why don't fast
• 16:27
  Speaker 1: food places of chicken parm sandwiches anymore? The chicken parm
• 16:31
  Speaker 1: sand it's it's the regular fried chicken sandwich, but you
• 16:33
  Speaker 1: put parmesan cheese and marinaio sauce on it. It was great.
• 16:38
  Speaker 2: Yeah, I haven't seen it a long time. I mean
• 16:41
  Speaker 2: I I rarely have forgot it myself, which I guess
• 16:44
  Speaker 2: is a bad sign for that.
• 16:46
  Speaker 3: But I've never had it. I've never had that. I've
• 16:48
  Speaker 3: never had like Italian fast food sandwich.
• 16:52
  Speaker 2: I have had.
• 16:53
  Speaker 1: I had the chicken parm sandwich at BK like back
• 16:56
  Speaker 1: in the day.
• 16:57
  Speaker 3: Well, I sure would have had it. I'm not saying
• 16:59
  Speaker 3: I'm like above it. I just I never had the
• 17:01
  Speaker 3: privilege of having one.
• 17:03
  Speaker 4: Okay, Yeah, they moved much more into like a like
• 17:06
  Speaker 4: their big thing is like adding like Texas quote unquote
• 17:09
  Speaker 4: flavors to everything.
• 17:09
  Speaker 2: Now, that's yeah, yeah, exact maple.
• 17:14
  Speaker 1: Yeah, I'm kind of over that.
• 17:15
  Speaker 3: I'm also just over I'm not just sweet and savory
• 17:19
  Speaker 3: at all.
• 17:22
  Speaker 1: I'm not so. I hate chicken and waffles. That's like
• 17:25
  Speaker 1: a very you know, I say, modern hipster thing. But
• 17:28
  Speaker 1: I'm talking like this is like ten fifteen years ago
• 17:30
  Speaker 1: that started to be popular. I hate chicken and waffles.
• 17:33
  Speaker 1: I don't want to have waffles with bones, Like that's
• 17:37
  Speaker 1: just a bad combination to me. Waffles and bones.
• 17:42
  Speaker 2: No, tenders wouldn't do with tenders.
• 17:46
  Speaker 1: Oh would I do chicken and waffles with I would
• 17:48
  Speaker 1: rather do chicken and waffles with tenders on top. But
• 17:52
  Speaker 1: just no, not really for me. I do like some
• 17:55
  Speaker 1: sweet and savory things when I get breakfast. I like
• 17:59
  Speaker 1: to have a savory breakfast, but like I want a
• 18:01
  Speaker 1: little something sweet, like maybe one pancake or something like that,
• 18:05
  Speaker 1: or you know, a half of a cinnamon roll. But
• 18:08
  Speaker 1: the main order is going to be eggs cheese based.
• 18:14
  Speaker 2: Yeah, no, I agree.
• 18:16
  Speaker 3: I guess it's I guess it's like the fully combined,
• 18:18
  Speaker 3: like directly combining them, like the bacon donut, for example.
• 18:22
  Speaker 1: Bacon donut too much. There's a place in Baltimore, al Mary's,
• 18:26
  Speaker 1: that had like a bacon, egg and cheese, or maybe
• 18:29
  Speaker 1: it was a cheeseburger with an egg. Might have been
• 18:32
  Speaker 1: a cheeseburger with bacon and an egg on Krispy Kreme donuts.
• 18:36
  Speaker 1: And I was very excited to try it. And then
• 18:38
  Speaker 1: I was like, no, this is just too much. It's
• 18:41
  Speaker 1: just weird. It's kind of like, sorry, say.
• 18:43
  Speaker 2: That again, Ryan, it's just overkill.
• 18:46
  Speaker 1: Yeah yeah, And like the guy fiery thing is, it's
• 18:49
  Speaker 1: like all right, we added Queso, and I'm like, all right,
• 18:53
  Speaker 1: we added jalapenos. All right, we added bacon. Oh, okay,
• 18:58
  Speaker 1: we added you know, pulled poor. It's like, all right,
• 19:02
  Speaker 1: like let's let's slow it down. And he's like, we
• 19:04
  Speaker 1: added chocolate and I'm like.
• 19:06
  Speaker 2: No, stop, stay right.
• 19:11
  Speaker 1: He always goes like two steps too far and I'm
• 19:13
  Speaker 1: not down with that.
• 19:17
  Speaker 2: But anyways, what question for the UK food? What is
• 19:21
  Speaker 2: cottage pie? I've not heard of that.
• 19:23
  Speaker 1: Cottage pie is like Shepherd's Pie, but with beef. I
• 19:27
  Speaker 1: think what is cottage pie? I love how I have
• 19:33
  Speaker 1: a Jamie now, Jamie pulled that up. Uh and it's
• 19:37
  Speaker 1: called Microsoft co Pilot. Cottage pie is okay, this is
• 19:44
  Speaker 1: cottage pie is meat and potato casserole pie. So how
• 19:52
  Speaker 1: is it different than Shepherd's Pie? Is Shepherd's Pie beef?
• 20:02
  Speaker 1: Neither of you know?
• 20:04
  Speaker 3: No, I have no idea. I thought it was beef.
• 20:06
  Speaker 3: I was beef bam.
• 20:09
  Speaker 1: I thought maybe it was lamb.
• 20:12
  Speaker 2: No.
• 20:12
  Speaker 1: I don't want to look up the beef season two
• 20:14
  Speaker 1: cast Shepherds. Have you been watching that at all? Ryan?
• 20:22
  Speaker 2: I have not. How is it?
• 20:25
  Speaker 1: It's fine? Yeah, no, it's good. I like it. I've
• 20:30
  Speaker 1: already talked about this, but I love Kay Spinney. I
• 20:34
  Speaker 1: was kind of scared when I found out she was
• 20:36
  Speaker 1: four foot eleven.
• 20:36
  Speaker 2: Though.
• 20:38
  Speaker 1: Yeah, Shepherd's pie is good lamb. That's what it says.
• 20:41
  Speaker 1: Shepherd spies with lamb. Cotta spies with beef. Not a
• 20:44
  Speaker 1: big lamb guy. That's a big UK Ireland thing, Iceland thing.
• 20:49
  Speaker 1: Not into lamb. Really like lamb lollipops. I'd rather just
• 20:53
  Speaker 1: have a steak. I don't know what about you guys.
• 20:57
  Speaker 2: Love lamb?
• 20:58
  Speaker 1: Really?
• 20:59
  Speaker 3: I don't, uh, I don't. I like beef better. I
• 21:02
  Speaker 3: like lamb in like Middle Eastern. I mean, Euros are
• 21:05
  Speaker 3: like half beef half lamb. I like that a lot.
• 21:09
  Speaker 1: That's true. That is true. Okay, next matchup, and Ryan,
• 21:17
  Speaker 1: I'll let you choose, but I'll ask you how familiar
• 21:21
  Speaker 1: you are with that cuisine. The first one is German food.
• 21:26
  Speaker 1: Very minimal, very minimal. Okay, And have you ever been
• 21:32
  Speaker 1: to a German restaurant?
• 21:34
  Speaker 2: I know, I don't think so.
• 21:36
  Speaker 1: Have you ever been to Germany?
• 21:39
  Speaker 3: No?
• 21:39
  Speaker 1: Then why did you even join this?
• 21:43
  Speaker 2: A great question?
• 21:47
  Speaker 1: Here we go, all right? German food is hardy, structured,
• 21:53
  Speaker 1: regional comfort, preservation, practicality, key ingredients, pork, potatoes, bread, cabbage, mustard,
• 22:00
  Speaker 1: and beer. It's very hearty and filling. There are these
• 22:06
  Speaker 1: are signature dishes of German food. Schnitzel, which is pounded
• 22:10
  Speaker 1: flatt and meat that's very good, brought worse. You've had
• 22:14
  Speaker 1: that before? I assume Spetzel. Have you have you had spetzel?
• 22:17
  Speaker 1: It's the German pot stuff. No, it is basically like
• 22:23
  Speaker 1: noodles that you drip the batter into boiling water and
• 22:26
  Speaker 1: that's how the noodles form. Oh okay, beer pretzels, Beer
• 22:33
  Speaker 1: cheese pretzels is a German dish. Black forest cake, strudel,
• 22:40
  Speaker 1: these are all very good things.
• 22:42
  Speaker 2: Black forest cake, you've had yep?
• 22:45
  Speaker 1: Okay?
• 22:47
  Speaker 2: Ben?
• 22:47
  Speaker 1: Are you an expert on German food or do your
• 22:49
  Speaker 1: people stay away from it?
• 22:51
  Speaker 2: Kind of?
• 22:53
  Speaker 1: Yeah, I understand it's a little uh little sensitive.
• 23:00
  Speaker 3: That's an incidents in the laste hundred years.
• 23:03
  Speaker 1: Now. This next so I asked, I asked co pilot.
• 23:09
  Speaker 1: I was like, give me, you know, twenty five of
• 23:11
  Speaker 1: the best country's food, and this next one I didn't
• 23:15
  Speaker 1: really know a ton about, like just hearing the country
• 23:17
  Speaker 1: and then I was like, why is this food so great?
• 23:19
  Speaker 1: Like why is this on your list? And that's when
• 23:21
  Speaker 1: I explained it to me. I was like, oh, and
• 23:24
  Speaker 1: it was Lebanese food. Are you familiar with Lebanese food,
• 23:27
  Speaker 1: either of you?
• 23:29
  Speaker 3: I just I actually have a friend in Arizona who
• 23:32
  Speaker 3: is Lebanese, and yes, so I am familiar. I have
• 23:36
  Speaker 3: a tray of baclova actually right now that I'm taking home.
• 23:40
  Speaker 1: So key ingredients are olive oil, lemon, garlic, parsley, mint, chickpeas, lentils, sesame,
• 23:46
  Speaker 1: and pta. The very like core Lebanese ingredients is hummus.
• 23:52
  Speaker 1: I love hummus. Hummus is so good. One of my
• 23:56
  Speaker 1: favorite foods baba ganooche, which is smoky eggplant, it tabulli parsley,
• 24:02
  Speaker 1: heavy salad, fatouche. And then there's hot dishes falaffel. I
• 24:09
  Speaker 1: absolutely love falaffel, So hummus and falaffel. Yes, I'm in,
• 24:16
  Speaker 1: I'm absolutely in.
• 24:17
  Speaker 3: Yeah, I actually love Middle Eastern food a lot of those.
• 24:21
  Speaker 3: Like I think there's like a dispute between like like
• 24:23
  Speaker 3: I know, like like in Latin America, five different countries
• 24:27
  Speaker 3: claim like flon and savice and stuff like that, and
• 24:29
  Speaker 3: I think it's the same in the Middle East with
• 24:32
  Speaker 3: like hummus and dolmas, grape leaves and all that stuff.
• 24:35
  Speaker 3: But I know there's different regional differences, of course, but
• 24:39
  Speaker 3: I actually love Middle Eastern food, in particular Lebanese.
• 24:43
  Speaker 1: Yeah. So it gets a little dicey with the Mediterranean
• 24:46
  Speaker 1: area and this tournament. But I you know, for my research,
• 24:50
  Speaker 1: I'm considering hummus shwarma. You know shwarma which was made
• 24:54
  Speaker 1: famous in Avengers? Is that right, Ryan?
• 24:57
  Speaker 2: Yeah?
• 24:58
  Speaker 1: Yeah, that is U. That's what I'm gonna go with here,
• 25:02
  Speaker 1: so big. I also love just like Mediterranean, Middle Eastern
• 25:07
  Speaker 1: food in general for the most part.
• 25:11
  Speaker 3: Right, there is a hope not being ah, this is
• 25:15
  Speaker 3: okay to mention, but there is this. There is a
• 25:19
  Speaker 3: Curb Your Enthusiasm episode where there is a Palestinian restaurant
• 25:24
  Speaker 3: that opens right next to a Jewish deli. Yes and Larry,
• 25:27
  Speaker 3: and they're like, the two sides are obviously protesting each other,
• 25:32
  Speaker 3: and Larry loves the Palestinian chicken so much he joined
• 25:35
  Speaker 3: the Palestinian side.
• 25:37
  Speaker 1: I have seen that.
• 25:38
  Speaker 3: I have seen that, and I have to say, as
• 25:41
  Speaker 3: a Jewish person myself, Middle Eastern food destroys Israeli food.
• 25:45
  Speaker 3: Jewish food is just not good in my opinion.
• 25:47
  Speaker 1: Well, so I don't I can't claim to know like
• 25:50
  Speaker 1: true Israeli food, but Jewish American food I love like
• 25:54
  Speaker 1: because Jewish delis, I absolutely love jew Jews have the
• 25:59
  Speaker 1: best pickles. Jewish delis are the best pickles. And you know,
• 26:03
  Speaker 1: corn beef, Rubens, Rachel's egg creams. God, what else am
• 26:10
  Speaker 1: I thinking of? I love Jewish delis.
• 26:17
  Speaker 3: Jewish deli is bagel and lox.
• 26:19
  Speaker 1: See that's where you lost me, because there's a couple
• 26:22
  Speaker 1: similarities between Irish cuisine and Jewish cuisine, and one is lox.
• 26:26
  Speaker 1: So Irish people don't call it locks. They just call
• 26:29
  Speaker 1: it smoked salmon. But smoked salmon is like very common
• 26:31
  Speaker 1: in Ireland. I'm not a lox guy. Bagel obviously, bagel
• 26:37
  Speaker 1: and cream cheese. Hell yeah, most what's the potato thing?
• 26:42
  Speaker 3: Not a loka?
• 26:44
  Speaker 1: Not a loka?
• 26:45
  Speaker 3: I know you're talking about. I can't think of the name.
• 26:48
  Speaker 1: What's the thing that's filled with cream cheese?
• 26:50
  Speaker 2: Too?
• 26:51
  Speaker 1: That is so good? Ally maybe, but I love Jewish
• 26:56
  Speaker 1: American food. Mama Laise in Boston it's it's sort of
• 27:01
  Speaker 1: like a traditional Jewish deli, but they modernize it and
• 27:04
  Speaker 1: make it like it's almost like side's oh yeah, yeah, look, Ryan,
• 27:11
  Speaker 1: that's when you got that enormous sandwich. Remember that?
• 27:14
  Speaker 2: Oh yeah, absolutely in Vegas.
• 27:16
  Speaker 1: Do you like Jewish American food?
• 27:18
  Speaker 2: Ryan, I haven't tried a lot of it. I used
• 27:22
  Speaker 2: to what is the place near in Natick? Was it
• 27:26
  Speaker 2: Zaftigs the deli?
• 27:28
  Speaker 1: Well, it was jonah Ed's Deli, which was the ship
• 27:30
  Speaker 1: in Natick's and then in Natick, and then Zaftigs was
• 27:33
  Speaker 1: in Brookline. Jonah Ed. I think they just got old
• 27:36
  Speaker 1: and wanted to retire, so they sold to Zaftigs. So
• 27:39
  Speaker 1: jonah Eds and Natick also became a Zaftigs, which was
• 27:41
  Speaker 1: in Brookline.
• 27:43
  Speaker 2: Gotcha, Okay, I been once. It was really good.
• 27:46
  Speaker 1: Yeah, they said excuse me all sorry they Ryan said
• 27:50
  Speaker 1: excuse me all of a cinnamon raisin bagel, and they
• 27:52
  Speaker 1: said get out.
• 27:57
  Speaker 2: I used to, Actually, when I used to eat, eat
• 27:59
  Speaker 2: a lot of soup.
• 28:00
  Speaker 1: I a lot of soup. That's an interesting starter.
• 28:04
  Speaker 4: I guess I rarely get soup anymore. But like when
• 28:07
  Speaker 4: I was like teenager, I used just easiest thing, the microwave.
• 28:10
  Speaker 4: I usually mosted to like dunk an entire loaf of
• 28:12
  Speaker 4: bread into and then I got matza because like, oh
• 28:16
  Speaker 4: this is like crushable crackers.
• 28:17
  Speaker 2: This is great and can make it into a soup cement.
• 28:20
  Speaker 2: It was phenomenal.
• 28:21
  Speaker 1: Yeah, yeah, Guffelda fish not a fan. Are you familiar
• 28:27
  Speaker 1: with fish? Ryan?
• 28:29
  Speaker 2: I tried it in elementary school. Actually, one of our
• 28:31
  Speaker 2: teachers was Jewish and.
• 28:32
  Speaker 1: Brought it in horrifying.
• 28:34
  Speaker 2: That's a British tar for me.
• 28:35
  Speaker 1: Yeah, just like preserving fish in a jar or in
• 28:41
  Speaker 1: a tin. I'm for the most part, I'm out on that.
• 28:45
  Speaker 1: So Ryan, Germany versus Lebanon, what would you choose based
• 28:50
  Speaker 1: on the descriptions we just went over.
• 28:53
  Speaker 4: I did not realize all that stuff was under the
• 28:56
  Speaker 4: Lebanese banner. Wow, I would go with Lebanon, just for
• 29:00
  Speaker 4: the shear. I haven't tried as much stuff from Germany.
• 29:02
  Speaker 1: I would say the same. And you know, just say
• 29:07
  Speaker 1: nine to Germany. I mean, their food's fine. There's a
• 29:11
  Speaker 1: lot of Overlin.
• 29:12
  Speaker 2: Know they created the beer cheese pretzel. But I guess
• 29:14
  Speaker 2: it makes sense with the name.
• 29:15
  Speaker 1: But yeah, yeah right, I'm also you know, this is blasphemy.
• 29:20
  Speaker 1: I'm not a big German beer guy like all the
• 29:24
  Speaker 1: German you know, it's just very A lot of it's
• 29:28
  Speaker 1: very skunky, A half of ice in which is sort
• 29:32
  Speaker 1: of like a lighter for a deer beer I can
• 29:34
  Speaker 1: get down with, but a lot of the German beers
• 29:36
  Speaker 1: I would just rather have like a double ipa from
• 29:39
  Speaker 1: New England.
• 29:42
  Speaker 2: Yeah. I feel like now we get a lot more
• 29:45
  Speaker 2: like places that like the micro brews that kind of
• 29:47
  Speaker 2: make like a German adjacent beer or their own version
• 29:49
  Speaker 2: of it.
• 29:51
  Speaker 1: Yeah. Yeah. How do you guys feel about sours for beer?
• 29:56
  Speaker 3: I don't drink beer.
• 29:58
  Speaker 1: You don't drink beer period.
• 30:01
  Speaker 3: I'll drink like a course light in the cool.
• 30:04
  Speaker 1: Okay, because you just don't like beer. You don't like
• 30:06
  Speaker 1: how it makes you feel, You're not straight, not a man?
• 30:09
  Speaker 2: What do you What do you mean? Wow?
• 30:12
  Speaker 3: I get very full from drinking beer.
• 30:14
  Speaker 2: I don't.
• 30:14
  Speaker 3: It's a I don't like it. I have I cant
• 30:17
  Speaker 3: have like one beer, two beers, and then I'm really full.
• 30:20
  Speaker 1: I don't. I don't do beer with food anymore because
• 30:23
  Speaker 1: like back in the day when I was indestructible, when
• 30:25
  Speaker 1: I was in my early twenties, Ryan, you obviously were
• 30:28
  Speaker 1: the same. I would get like a double bacon cheeseburger
• 30:31
  Speaker 1: with like a huge heavy I PA and the thought
• 30:34
  Speaker 1: of that, the thought of that now is horrifying.
• 30:37
  Speaker 4: I you can feel the pain just thinking about it now, like,
• 30:40
  Speaker 4: and also get an app too.
• 30:41
  Speaker 2: You have to get an app absolutely on your own.
• 30:44
  Speaker 1: And also Ryan how like, And I'm not just making
• 30:47
  Speaker 1: fun of calling out you because of your sleep happy,
• 30:49
  Speaker 1: I mean me too. How tired would we be if
• 30:52
  Speaker 1: nowadays we had like a huge cheeseburger and a double
• 30:55
  Speaker 1: ipa dinner. There's no way I would be lasting two
• 30:59
  Speaker 1: hours after that.
• 31:00
  Speaker 4: It would just be like I would almost be like
• 31:02
  Speaker 4: I have to stand up because if I'm sitting in
• 31:04
  Speaker 4: a chair, I will fall asleep.
• 31:05
  Speaker 2: That would just how it feels like now. It's like
• 31:07
  Speaker 2: a brick inside you.
• 31:08
  Speaker 1: Yeah, yes, yes, terrible, terrible. Okay, all right, we're moving on, Ben.
• 31:13
  Speaker 1: This will be your choice. It is the island of
• 31:20
  Speaker 1: Tonga versus Mauritania. Okay, this will be good, Ben, go No,
• 31:31
  Speaker 1: it's that we got Spain versus Vietnam.
• 31:40
  Speaker 3: Ooh, I really like both. I had Spanish food for
• 31:44
  Speaker 3: lunch today and for lunch today, which is kind of
• 31:47
  Speaker 3: an aggressive lunch, but.
• 31:48
  Speaker 1: It was really good anyway, Paya for lunch is very aggressive,
• 31:51
  Speaker 1: but I support it.
• 31:57
  Speaker 3: I really really like the inn of these food. I
• 31:58
  Speaker 3: would say it's my favorite of the like South Asian cuisines.
• 32:06
  Speaker 3: I think Thai food is overrated so.
• 32:11
  Speaker 2: Out there.
• 32:11
  Speaker 1: I might have to we might have to discuss that
• 32:13
  Speaker 1: later save for the podcast.
• 32:17
  Speaker 3: But I'm gonna go with Spanish because, as you know, Tim,
• 32:26
  Speaker 3: cured meats have been a long love of mine. Yep,
• 32:31
  Speaker 3: and Spain might be more into cured meats than even Italy.
• 32:36
  Speaker 3: So just the like Emberical poor common.
• 32:43
  Speaker 2: Yeah, I'm gonna go with Spain.
• 32:44
  Speaker 1: I'm gonna go with well, Ryan, do you have an opinion?
• 32:48
  Speaker 2: I would go with Spain.
• 32:51
  Speaker 1: I want to go to Spain too. Uh, it's unanimous.
• 32:54
  Speaker 1: Vietnam Vietnamese food not a huge fan. I know this
• 32:59
  Speaker 1: is a very controvers She'll take, but I'm not really
• 33:01
  Speaker 1: into soup. So that's obviously the most like popular Vietnamese
• 33:08
  Speaker 1: dish is faux and that is people love that. Like
• 33:14
  Speaker 1: Joe Norton is a huge fan. He used to get
• 33:16
  Speaker 1: it in DC a lot, and I'm just like, I'd
• 33:18
  Speaker 1: rather get anything else. I do love bond mes. Bond
• 33:22
  Speaker 1: mes are great. Have you both, Ryan, have you had
• 33:24
  Speaker 1: a bond me.
• 33:26
  Speaker 2: A little like the ball, like the bread ball thing sandwich.
• 33:31
  Speaker 1: A bond mes is looked at the definition of French
• 33:34
  Speaker 1: style bag at sandwich with meat, pickled vegetables and herbs.
• 33:39
  Speaker 1: So there's a chain that's literally called bond Me. But
• 33:43
  Speaker 1: you know you can get like steel and Rye and
• 33:45
  Speaker 1: Milton sells a boy where they used to sell a
• 33:47
  Speaker 1: chicken bond Me sandwich for lunch. But you can get
• 33:50
  Speaker 1: like a vegetarian bon Me. You can get all sorts
• 33:52
  Speaker 1: of different meat bond Me. I do love bond Mes
• 33:59
  Speaker 1: spring rolls overlap with Chinese an Thai influences I like,
• 34:05
  Speaker 1: but nothing about Vietnamese food stands out for me in particular. Sorry,
• 34:09
  Speaker 1: what then, well.
• 34:11
  Speaker 3: The pick I love pickled vegetables. Yeah, sometimes we'll have
• 34:14
  Speaker 3: a side of just like the pickled carrots, like the
• 34:16
  Speaker 3: spicy carrots. I'm really really into those.
• 34:20
  Speaker 1: Yeah, the pickled the pickled vegetables for the bond Me, like,
• 34:23
  Speaker 1: make it for me. You know it's steel and Rye.
• 34:25
  Speaker 1: They had it was grilled chicken with pickled vegetables. That's
• 34:28
  Speaker 1: essentially what the sandwich was. And you know, I like
• 34:30
  Speaker 1: grilled chicken, but it's the pickled vegetables and the spice
• 34:33
  Speaker 1: mix that sells it. So Spain, Sorry, go ahead.
• 34:38
  Speaker 4: Have you guys been for vietnamwys been to Lee's l
• 34:41
  Speaker 4: i apostrophe? Yes, it's in Brighton.
• 34:43
  Speaker 3: No, I think it's yeah, because Lee's Lee's Supermarkets is
• 34:49
  Speaker 3: a chain of Vietnamese supermarkets, so that probably exists somewhere
• 34:52
  Speaker 3: in Boston, but we have it here.
• 34:54
  Speaker 2: Really really, Yeah?
• 34:57
  Speaker 1: What did you have any particular takeaways from Lee's you
• 35:00
  Speaker 1: wanted to share or I?
• 35:02
  Speaker 2: So, Uh, my friend in high school Don is Vietnamese,
• 35:05
  Speaker 2: so he.
• 35:06
  Speaker 1: Don Dan is Vietnamese. I didn't realize that, Okay, so.
• 35:09
  Speaker 2: He like, are you going with like someone who knew
• 35:11
  Speaker 2: what they were looking for? He kind of told us
• 35:13
  Speaker 2: what to order, but I remember being very good. I
• 35:16
  Speaker 2: just don't remember the details, which is probably a bad
• 35:18
  Speaker 2: thing to share, I guess, but.
• 35:19
  Speaker 1: That's that's the best thing to do. And like, I
• 35:22
  Speaker 1: had a coworker who her mom was literally from China.
• 35:27
  Speaker 1: So she took me to Chinatown for lunch and I
• 35:30
  Speaker 1: just told her, like, you just order for me and
• 35:31
  Speaker 1: I'll have whatever, and she was that's when I had
• 35:35
  Speaker 1: a Durian smoothie and she said, do you know what
• 35:37
  Speaker 1: Durian is? And I said, I do know what Durian is,
• 35:40
  Speaker 1: and I absolutely will get whatever you order right now,
• 35:43
  Speaker 1: just by asking me, that's that question, Ben, Are you
• 35:46
  Speaker 1: familiar with Durian?
• 35:48
  Speaker 3: Nope.
• 35:49
  Speaker 1: Durian is a spiky fruit in uh Asia, and it
• 35:55
  Speaker 1: is called breadfruit because like when you cut it open,
• 35:58
  Speaker 1: the fruit inside that you eat is kind of the
• 36:00
  Speaker 1: texture of bread. It's also called corpse fruit because it
• 36:04
  Speaker 1: smells terrible. And Andrew zimern and Bizarre Foods said, and
• 36:10
  Speaker 1: he ate like rats and hamsters and bats. He said, Durian,
• 36:16
  Speaker 1: which is a fruit, was one of his least favorite
• 36:18
  Speaker 1: foods he ever had. There are signs in certain airports
• 36:23
  Speaker 1: in like Vietnam or different parts of the world that say,
• 36:26
  Speaker 1: you are not allowed to bring durian in this building
• 36:28
  Speaker 1: because it smells so bad. So you can buy a
• 36:33
  Speaker 1: durian and at the Chinese market in Boston and Chinatown,
• 36:36
  Speaker 1: but it was like seventy dollars to buy a durian
• 36:39
  Speaker 1: and you need a machete to cut it in half.
• 36:41
  Speaker 1: So I just had like a couple chunks of one
• 36:44
  Speaker 1: blended in a smoothie and it was quite good. It
• 36:46
  Speaker 1: didn't smell bad. It tasted kind of tangy and weird.
• 36:51
  Speaker 1: But I could see Ben, you would hate it. You
• 36:53
  Speaker 1: would never want that, like, wouldn't try it, hate it.
• 37:00
  Speaker 4: I had it wrong, by the way, it's l e
• 37:01
  Speaker 4: apostroph Yes, so I found it. I was just searching
• 37:03
  Speaker 4: for it and you text you in Cambridge.
• 37:07
  Speaker 1: But yeah, okay, oh wow, all right we are we
• 37:11
  Speaker 1: are staying in Asia, sorry Ryan for this next matchup.
• 37:15
  Speaker 1: And it is two titans. It is Korean, which I
• 37:20
  Speaker 1: feel like is getting more and more popular and versus Thaie.
• 37:24
  Speaker 1: I mean, the answer for me is obviously thie Ben.
• 37:27
  Speaker 1: Do you have an opinion, I'm gonna go a tie.
• 37:31
  Speaker 3: I think those two are both overrated. Korean barbecue is
• 37:37
  Speaker 3: just like it's super sugary. That's what I don't like
• 37:40
  Speaker 3: about it. It is I have a very much sweet tooth,
• 37:44
  Speaker 3: so like I want to and like you know, I'm
• 37:48
  Speaker 3: gonna be forty tomorrow on Friday, so only so much
• 37:52
  Speaker 3: sugar I can have. So I try to stay away
• 37:55
  Speaker 3: from very sugary like dishes because I want to be
• 37:57
  Speaker 3: able to have like my ice cream afters thing. So
• 38:01
  Speaker 3: I don't like that about Korean food.
• 38:05
  Speaker 1: Ryan, are you familiar with Korean food.
• 38:09
  Speaker 2: Somewhat? I've only tried it fairly recently. It's been a big, big,
• 38:16
  Speaker 2: expansion in like the Brighton Alson area. My friend John's
• 38:19
  Speaker 2: a very big fan, so a ton of restaurants out there.
• 38:21
  Speaker 2: I've tried it. I just have had Tie more, so
• 38:23
  Speaker 2: I would go with Tie on the decision here.
• 38:26
  Speaker 1: But so I saw some thing online on YouTube where
• 38:29
  Speaker 1: somebody was saying like things you didn't know about malls anymore,
• 38:33
  Speaker 1: and it was just making fun of like how sad
• 38:35
  Speaker 1: all malls are and how malls are so different from
• 38:37
  Speaker 1: when we were kids. And one of the things the
• 38:39
  Speaker 1: person said was eighty percent of people in malls are Asian.
• 38:43
  Speaker 1: And I just kind of did, like didn't think anything.
• 38:45
  Speaker 1: I was like, oh, I didn't know that. And then
• 38:46
  Speaker 1: I went to the Burlington Mall because there was a
• 38:48
  Speaker 1: blue event at the Burlington Mall and I think eight
• 38:52
  Speaker 1: seven or eight of the ten food court stalls were
• 38:57
  Speaker 1: either Thaie, Chinese, Japanese, Korean. But there there's like a
• 39:01
  Speaker 1: fast food Korean barbecue chain which I didn't didn't know existed.
• 39:05
  Speaker 1: Oh really, Korean food revolves around fermentation, bold flavor, key ingredients, kimchi.
• 39:11
  Speaker 1: I hate kimchi. That's probably like controversial, but that's a
• 39:16
  Speaker 1: death sentence for Korean food for me. I think kimchi
• 39:18
  Speaker 1: is gross. Gochu jang. I believe I'm pronouncing that correctly.
• 39:23
  Speaker 1: Love gochu zang. That's a chili paste, fucking awesome rice,
• 39:29
  Speaker 1: soy sauce, sesame, but uh bimbap rice, bowl of vegetables, eggs, meat,
• 39:35
  Speaker 1: and chili paste. Huge fan of that bullgogie marinated grilled beef.
• 39:40
  Speaker 1: Huge fan of that Korean barbecue. I kind of like
• 39:42
  Speaker 1: the sweetness, but overall, I gotta go with tai food. Okay.
• 39:51
  Speaker 1: Ryan just texted me, can we get out of Asia? Okay?
• 39:55
  Speaker 2: Ryan?
• 39:55
  Speaker 1: Moving on, Let's see what's up next. This choice is
• 40:01
  Speaker 1: for Ryan. We have so this is a little country
• 40:10
  Speaker 1: you may be familiar with, Ryan, called Mexico, and they
• 40:16
  Speaker 1: Mexico is okay. This is a controversial pick. I know
• 40:19
  Speaker 1: Mexican food is gonna win. But hear me out while
• 40:23
  Speaker 1: I look at while I like pull up some information, Ryan,
• 40:25
  Speaker 1: you absolutely love Mexican food.
• 40:28
  Speaker 2: Absolutely yeah. My part of my favorite one. Italians always
• 40:32
  Speaker 2: held the title for a long time, but I think
• 40:35
  Speaker 2: my favorite one is Mexican. I think it's the one
• 40:36
  Speaker 2: I will try more stuff with. To be honest, If
• 40:39
  Speaker 2: I go to a new spot and I'll try something different.
• 40:42
  Speaker 1: So Mexico is against Turkey, Now why would I change? Oh, Ryan, Okay,
• 40:49
  Speaker 1: go ahead, dude.
• 40:50
  Speaker 2: Uh there's a Turkish restaurant opened in Watertown and I
• 40:54
  Speaker 2: went with John actually, and it was fucking phenomenal.
• 40:58
  Speaker 1: So the reason I picked Turkey is Turkish cuisine is
• 41:01
  Speaker 1: a bridge cuisine that blends Central Asian, Middle Eastern, Mediterranean,
• 41:05
  Speaker 1: and Ottoman traditions. That's just a combination. I absolutely fucking
• 41:10
  Speaker 1: love so Key ingredients are meat, lamb, beef, chicken, yogurt, eggplant,
• 41:16
  Speaker 1: olive oil, spices like human paprika and red pepper flakes
• 41:20
  Speaker 1: and bread. So yes, yes, yes, and yes, I fucking
• 41:24
  Speaker 1: love eggplant, yogurt, those spices and signature Oops, I just
• 41:30
  Speaker 1: screwed that up signature Turkish dishes. Ben, You're obviously gonna
• 41:35
  Speaker 1: pick Mexican here, I assume right.
• 41:39
  Speaker 3: I do love Turkish food.
• 41:40
  Speaker 1: But yes, okay, uh, yep, yep, kebob is great. Oh
• 41:49
  Speaker 1: my god, I lost my place. Here we go, okay,
• 41:51
  Speaker 1: I'm back. Mezza plates Microsoft coviolt credited to Turkey, just
• 41:58
  Speaker 1: like a plate of yogurt and tomato salad and eggplant
• 42:03
  Speaker 1: and hummus. Kebabs kebabs are not just skewers. Kabobs are
• 42:09
  Speaker 1: a larger category bread and street food. So there is
• 42:13
  Speaker 1: a boat shaped flatbread. I don't know how to pronounce this.
• 42:16
  Speaker 1: I think it's it's pe da or pet pete. I
• 42:19
  Speaker 1: don't know how to pronounce a p i d e.
• 42:21
  Speaker 1: But it's like it's like a pizza that shaped like
• 42:24
  Speaker 1: a boat and all the ingredients are the passengers on
• 42:27
  Speaker 1: the boat. That to me is just an amazing idea.
• 42:31
  Speaker 1: Like I'm totally down for that bac lava, cheese, pasty pastry.
• 42:38
  Speaker 1: So Turkish food is really fucking great. I'll just it's
• 42:42
  Speaker 1: kind of, like Ben said, a lot of the countries overlap,
• 42:45
  Speaker 1: but just that the blend of that area and Turkey's
• 42:48
  Speaker 1: kind of smack in the middle of it. So it's
• 42:50
  Speaker 1: just a wonderful combination of things.
• 42:53
  Speaker 4: I'm trying to I think the name of it is
• 42:57
  Speaker 4: I'm pronouncing this is wrong, but I think it's Pama l a.
• 43:00
  Speaker 4: I think it's p a m u k k a
• 43:03
  Speaker 4: l e. It's the Turkish place in Brighton. I'm thinking
• 43:06
  Speaker 4: from the photos it looks like it's the right place.
• 43:08
  Speaker 4: But was amazing.
• 43:09
  Speaker 2: Yeah, Western Western Road, yeap was incredible.
• 43:12
  Speaker 1: What is it called again?
• 43:14
  Speaker 4: Uh, it's I don't know how to pronounce it. I
• 43:15
  Speaker 4: think it's Pamela. I I'm butchering this, but it's p
• 43:18
  Speaker 4: A m U k k A l E.
• 43:21
  Speaker 1: I can already tell you.
• 43:22
  Speaker 3: There's a place off there's a place where next to fireflies.
• 43:25
  Speaker 3: I think it's literally called Turkish fresh. I've been there
• 43:28
  Speaker 3: with the end before. It's it's pretty good.
• 43:30
  Speaker 1: I can already tell the podcast description is going to
• 43:33
  Speaker 1: be like Tim explains to Ryan that Turkish food does
• 43:35
  Speaker 1: not mean Thanksgiving.
• 43:42
  Speaker 2: That's how bad it is. Now, that's how bad it is.
• 43:46
  Speaker 1: I make.
• 43:48
  Speaker 2: You can't get through it anymore, can't get through to
• 43:50
  Speaker 2: Ryan anymore.
• 43:52
  Speaker 1: All Right, we got we've gone through Okay. Next one
• 43:57
  Speaker 1: is this is Ben's choice? Correct?
• 44:02
  Speaker 2: Yes?
• 44:03
  Speaker 1: Yeah, Oh Ben, you might be familiar with Oh Ben,
• 44:09
  Speaker 1: you're this is gonna be like Paul eaglety Area. I
• 44:12
  Speaker 1: feel like I've been stabbed in the heart. So it
• 44:15
  Speaker 1: is Italy versus Greece.
• 44:22
  Speaker 3: I hate to kill Greece so early because I love
• 44:24
  Speaker 3: Greek food, which is Greek food is also kind of
• 44:28
  Speaker 3: in that, you know, Mediterranean, Middle Eastern milu a lot
• 44:32
  Speaker 3: they have a lot of crossover. I actually love Greek food.
• 44:37
  Speaker 3: But you know, I'm just gonna say it now, Italian is.
• 44:41
  Speaker 3: If Italian doesn't win this tournament, this tournament is stupid.
• 44:44
  Speaker 3: So that's all I have to.
• 44:46
  Speaker 1: Say, Ryan, would you agree that? Would you go Italian?
• 44:50
  Speaker 2: I say, it's had the title for years. It's hard,
• 44:53
  Speaker 2: It's really hard. It's so so good.
• 44:56
  Speaker 1: I so I can't argue with that at all. I
• 45:00
  Speaker 1: I just want to say I love Greek food, so
• 45:08
  Speaker 1: you know, you can't really argue with Italian food. So
• 45:14
  Speaker 1: it kind of is what it is. But I gotta
• 45:18
  Speaker 1: pour them out for Greek food. I'm trying to find
• 45:20
  Speaker 1: my little breakdown on Greece. Here is Greece in Japan?
• 45:31
  Speaker 1: Go ahead, then, I.
• 45:33
  Speaker 3: Mean the the cheese pies.
• 45:36
  Speaker 2: How do you say?
• 45:36
  Speaker 3: It's Spanic copeda.
• 45:37
  Speaker 1: Span spanic copuda is the Spanish pie? Is that what
• 45:47
  Speaker 1: you're talking about? Yeah, Spanic co or is what we
• 45:52
  Speaker 1: called it in the cuff alcol because we're Irish American
• 45:55
  Speaker 1: spinach pie.
• 45:56
  Speaker 2: Uh.
• 45:56
  Speaker 1: Span is just unbelievable. Uh yeah.
• 46:04
  Speaker 3: Grape leaves again one of my all time favorite like
• 46:07
  Speaker 3: comfort foods. I love like theiness and that's what I
• 46:13
  Speaker 3: really love about like that part of the world. There's
• 46:16
  Speaker 3: a lot of just like lemony, olive oil y kind
• 46:19
  Speaker 3: of vinegary flavors, and I'm really into that.
• 46:22
  Speaker 1: Yes, So things I love about Greek food the specific herbs,
• 46:26
  Speaker 1: so thyme and specifically dil. Dil is one of my
• 46:29
  Speaker 1: favorite herbs, Lemon, tazeki, feta, cheese, olive oil, tomatoes, eggplants again,
• 46:37
  Speaker 1: eggplant comes up, zucchini, peppers, chickpeas, kalamala, olives. It just
• 46:44
  Speaker 1: like it does a lot of things. It's it's it's
• 46:46
  Speaker 1: similar to Italian food, but it brings in a lot
• 46:48
  Speaker 1: of things that Italian food doesn't do as frequently. Like
• 46:53
  Speaker 1: I like that tomatoes are all over the place with
• 46:55
  Speaker 1: Greek food as they are Italian food. But then also, uh,
• 46:59
  Speaker 1: there's zucchi and also there's you know, like more olives
• 47:03
  Speaker 1: and more lentils and chickpeas than an Italian food. And
• 47:06
  Speaker 1: Greek food uses seafood a lot, which I love, you know, souvlaki, usaka,
• 47:17
  Speaker 1: great adolmas, heroes, Spana copa up bacla va which is
• 47:24
  Speaker 1: kind of a Baclavi's overlap of different countries. But yeah,
• 47:31
  Speaker 1: I view Greek food is just sort of it's not
• 47:35
  Speaker 1: healthy like the way that I eat it, but it's
• 47:38
  Speaker 1: just healthier than some of these other ethnicities, which is
• 47:41
  Speaker 1: always nice, you know.
• 47:43
  Speaker 3: Well, yeah, there's like a cleanliness to Again, I would
• 47:46
  Speaker 3: I would say it across the Mediterranean cuisine. A lot
• 47:50
  Speaker 3: of it might be heavy, but there's not a lot
• 47:52
  Speaker 3: of like fried food. There's not a lot of just
• 47:54
  Speaker 3: like like you describe or it's just like cheese, meat
• 48:00
  Speaker 3: and just like oil and it's it's just I don't know,
• 48:02
  Speaker 3: it feels there's a cleanliness to It's the best way
• 48:04
  Speaker 3: I can describe it.
• 48:06
  Speaker 1: I agree, I agree. Okay, we have two matchups left
• 48:13
  Speaker 1: and then wait, no, three, three matchups left. Two matchups left,
• 48:17
  Speaker 1: and then we're in the second round. Okay, this is
• 48:22
  Speaker 1: my choice. It is ooh okay, it is the godfather
• 48:33
  Speaker 1: of all Western cooking. It is France versus India. Then
• 48:41
  Speaker 1: do you I know it's supposed to be my choice.
• 48:43
  Speaker 1: Do you have a particular lean here, because I don't
• 48:46
  Speaker 1: know what your lean would be. I'm guessing French food.
• 48:50
  Speaker 3: Yeah, I mean, I actually don't really love French savory
• 48:55
  Speaker 3: food per se. But I am a you know, like
• 48:58
  Speaker 3: I'm a pastry addict. So I gotta French.
• 49:02
  Speaker 1: I forgot about the past the pastry aspect of France.
• 49:05
  Speaker 3: Yes, yes, and I would happen like on those alone,
• 49:09
  Speaker 3: like French desserts. France probably has the best desserts worldwide,
• 49:17
  Speaker 3: so I would go with that. I'm not a huge
• 49:19
  Speaker 3: I would say Indian food is my least favorite ethnic food.
• 49:23
  Speaker 1: Now this is I'm gonna get you into hot water
• 49:24
  Speaker 1: here to find ethnic food. Why is Indian food ethnic
• 49:27
  Speaker 1: but French food isn't.
• 49:31
  Speaker 2: You know?
• 49:33
  Speaker 3: You know why?
• 49:38
  Speaker 1: I would say, you'll plead the fifth Ryan? Do you have?
• 49:43
  Speaker 1: I could see you leaning Indian Ryan.
• 49:46
  Speaker 4: I have never tried Indian and I would love to
• 49:49
  Speaker 4: try it. That's been my similar Yeah.
• 49:52
  Speaker 1: Right, I want to go. Let's make a date for real.
• 49:55
  Speaker 1: I'm not kidding. I want to go to an Indian
• 49:56
  Speaker 1: restaurant with you, because I too. I I've had Indian food,
• 50:01
  Speaker 1: but I don't I don't like Indian food, and I
• 50:03
  Speaker 1: feel like I need to give it a chance. And
• 50:07
  Speaker 1: you know, wet my beak a little bit, as Ben
• 50:09
  Speaker 1: would say, uh really, because I haven't given Indian food
• 50:13
  Speaker 1: a real college try. I've tried it, you know, a
• 50:15
  Speaker 1: number of times in my life and I'm always like,
• 50:17
  Speaker 1: I don't get it. I don't get why it's like,
• 50:20
  Speaker 1: because here's the thing, it's very similar to a lot
• 50:23
  Speaker 1: of other ethnicities, but it's not as good as any
• 50:25
  Speaker 1: of them. I feel like Ben can understand what I
• 50:29
  Speaker 1: mean here.
• 50:31
  Speaker 3: Yeah, no, I agree. It's I'm not a huge fan
• 50:34
  Speaker 3: of curry number one. So that's that's that. It's just
• 50:37
  Speaker 3: I don't know the flavors are. I'm just not I'm
• 50:40
  Speaker 3: not into it. I mean, I don't know if this
• 50:45
  Speaker 3: is defensive around to say it, like, I work in it.
• 50:48
  Speaker 3: So obviously a large number, a large number of the
• 50:52
  Speaker 3: clients I work with are Indian American, and so very
• 50:56
  Speaker 3: very often I eat Indian food, so I've had quite
• 50:58
  Speaker 3: a bit of it. I'm just not a huge fan
• 51:01
  Speaker 3: of it.
• 51:01
  Speaker 2: I don't know.
• 51:02
  Speaker 1: So this is the description of Indian food. I have
• 51:05
  Speaker 1: spices like cuman, turmeric, coriander, rice, lentils, very layered and
• 51:13
  Speaker 1: aromatic with their spices, not just spicy. It can be spicy,
• 51:18
  Speaker 1: but a lot of spices. And there are different regions obviously,
• 51:22
  Speaker 1: so different regions have different styles. You know. The signature
• 51:27
  Speaker 1: just dishes that jump to mind, butter chicken, somosas. Somosa's
• 51:33
  Speaker 1: is kind of like the you know, the Ravioli of India.
• 51:37
  Speaker 1: As I said, every culture as a Raviolimosa's. I want
• 51:40
  Speaker 1: to like more, but they've always disappointed me.
• 51:43
  Speaker 2: That's the one thing I have had.
• 51:45
  Speaker 4: But I've had a like fresh pond like the train station,
• 51:48
  Speaker 4: So I don't think that's really like counting.
• 51:52
  Speaker 1: Yep yep at the trains. Yeah, I understand what you
• 51:54
  Speaker 1: mean there. I probably just haven't had good ones, right
• 51:59
  Speaker 1: and Bieriani. What other ben can you think of any
• 52:03
  Speaker 1: dishes I'm forgetting? Oh, yeah, there you go. I get
• 52:08
  Speaker 1: that from Trader Joe's all the time. That is very solid,
• 52:12
  Speaker 1: and I know that Trader Joe's is probably not the
• 52:14
  Speaker 1: best example of this. However. You know French food, which
• 52:17
  Speaker 1: is like stereotypically the most respected. Oh, like we are.
• 52:22
  Speaker 1: The history of cooking French food to me is very boring.
• 52:25
  Speaker 1: So it's technique driven, structure, refinement, butter, cream, wine stocks
• 52:32
  Speaker 1: and sausage, fresh produce, herbs, cheese, bread, a lot of sauces, braising, mesoplasts, organization,
• 52:41
  Speaker 1: classic French dishes beef berg and yon cocoaven ratituoy, bullyo base,
• 52:47
  Speaker 1: not really a huge fan of any of those. Kiche
• 52:50
  Speaker 1: gotta love kiche. That's one of my favorite foods maybe ever,
• 52:54
  Speaker 1: and croissants. Like the pastry aspect to two French coke
• 53:00
  Speaker 1: has been pointed out as sort of unassailable. So I'm
• 53:03
  Speaker 1: gonna give it to France because of the pastry aspect,
• 53:06
  Speaker 1: as Ben said, makes sense. I just imagine you going
• 53:13
  Speaker 1: going to the bakery at the area and when I
• 53:17
  Speaker 1: when I was thinking of the pastry aspect, Ben, Okay,
• 53:22
  Speaker 1: this is the last. This is the last one oh
• 53:25
  Speaker 1: two titans, and I'm gonna do an accent for both
• 53:29
  Speaker 1: of them. No, it is China versus Japan, longtime rivals,
• 53:37
  Speaker 1: like the Sharks and the Jets, Right, Ryan, you got it?
• 53:42
  Speaker 1: I think this is Ryan's Is this Ryan's choice? Yeah,
• 53:46
  Speaker 1: China versus Japan? What would you go with? Ryan?
• 53:49
  Speaker 4: I would go with China, But again I think a
• 53:51
  Speaker 4: lot of my things I've had with them are much
• 53:54
  Speaker 4: more of like the Americanized version of the of the food.
• 53:58
  Speaker 1: Yeah, but you know, I don't ex China for this tournament,
• 54:02
  Speaker 1: so I could see you going. I could see you
• 54:11
  Speaker 1: going with Chinese food or Chinese food when I like
• 54:14
  Speaker 1: the American version of Chinese food. But I also just
• 54:16
  Speaker 1: mean Chinese food in general over Japanese food, because you're trash.
• 54:21
  Speaker 1: I would go, thank you, I would go with Japanese food. Ben,
• 54:27
  Speaker 1: what would you say?
• 54:30
  Speaker 3: This is so hard? Oh?
• 54:38
  Speaker 1: I mean, like, just sushi to me is just better
• 54:43
  Speaker 1: than any Chinese food that has ever existed. But Japanese,
• 54:51
  Speaker 1: well it's not. It's only enough if you order more
• 54:56
  Speaker 1: of it. But that's the thing nowadays. You go to
• 54:58
  Speaker 1: a sushi place, you get like six pieces of sushi,
• 55:01
  Speaker 1: You get a roll with six pieces. It's like thirty dollars,
• 55:04
  Speaker 1: and you really want to want to get three or
• 55:06
  Speaker 1: four roles, and you can't really do that.
• 55:09
  Speaker 2: I went to a place in Sudbury last week. It
• 55:11
  Speaker 2: was it was actually excellent. First time I had Sushila
• 55:13
  Speaker 2: in a while. It was excellent. Was it osh?
• 55:15
  Speaker 3: Was it Oishi?
• 55:17
  Speaker 2: And that's exactly right.
• 55:18
  Speaker 3: It's Tom Brady's favorite sushi restaurant.
• 55:20
  Speaker 2: I know. I took the one like under it's almost
• 55:23
  Speaker 2: like underground kind of thing, like it's like under a building,
• 55:27
  Speaker 2: it's like a sub level. Okay, it was very good.
• 55:32
  Speaker 2: It was excellent, But again, like what you were saying
• 55:34
  Speaker 2: to him, like the one role is like, okay, this
• 55:36
  Speaker 2: is twenty eight dollars.
• 55:37
  Speaker 1: Like okay, cool, right exactly, So they.
• 55:41
  Speaker 2: Had a spectacular mind tie though, amazing my tie?
• 55:43
  Speaker 1: Oh they did? Now Ben, are you so wait? What
• 55:46
  Speaker 1: did you choose again? Ben?
• 55:48
  Speaker 3: Japanese Japanese?
• 55:50
  Speaker 2: Okay? Good?
• 55:51
  Speaker 1: Yeah, I mean I don't need to do a whole
• 55:53
  Speaker 1: spiel in Chinese food. We all we all know it.
• 55:57
  Speaker 1: I just view Japanese food as like, I don't know
• 56:07
  Speaker 1: how to put this without it being misinterpreted. I just
• 56:11
  Speaker 1: think Japanese food, to me, and I could be wrong,
• 56:14
  Speaker 1: is more like Chinese food. I respect that Chinese food
• 56:18
  Speaker 1: is very like there's a you know, Shannon had a
• 56:21
  Speaker 1: friend who's Chinese and she made a joke while in
• 56:23
  Speaker 1: Chinese I eat anything, and it's like Chinese food is
• 56:26
  Speaker 1: all about like street food and you know, really kind
• 56:29
  Speaker 1: of going out there, Like there's a there's a Chinese
• 56:32
  Speaker 1: restaurant in Quincy called Mister Pickled Fish, and we joke
• 56:36
  Speaker 1: about how like, you know, that's just fine in their opinion,
• 56:40
  Speaker 1: like yeah, we're called mister pickled Fish. What do you
• 56:42
  Speaker 1: mean is not marketable? So I Japanese food to me
• 56:47
  Speaker 1: is more accessible for me. However, I do love the
• 56:54
  Speaker 1: aspect of like let's just fry everything and eat it, like,
• 56:57
  Speaker 1: which is a lot of American Chinese food. I do like.
• 57:02
  Speaker 2: I We'll say though.
• 57:03
  Speaker 4: From the Japanese listing here tako yaki fried ball shaped
• 57:07
  Speaker 4: batter filled with octopus.
• 57:08
  Speaker 2: So sorry I could so.
• 57:10
  Speaker 1: I gave up octopus because I used to be a vegetarian.
• 57:13
  Speaker 1: I like octopus a lot. I think it tastes great.
• 57:17
  Speaker 1: I gave up octopus because they're so intelligent, and when
• 57:21
  Speaker 1: I learned about how intelligent they were, it made me
• 57:24
  Speaker 1: really sad. So I don't ye, I won't eat them anymore.
• 57:28
  Speaker 3: Yeah, a lot of people, a lot of people say that.
• 57:31
  Speaker 1: Yeah, there's also theories like because octopi don't I'm not
• 57:37
  Speaker 1: one of these, like the you know, aliens built of
• 57:39
  Speaker 1: pyramids guys, But Octopi are so odd and so intelligent
• 57:44
  Speaker 1: and so different from every other animal on Earth that
• 57:46
  Speaker 1: there's a theory that like the distant, distant ancestor of
• 57:50
  Speaker 1: Octopi just like landed on Earth on a meteor, you know,
• 57:55
  Speaker 1: like it's not actually from Earth. Makes sense, Yeah, I mean,
• 58:00
  Speaker 1: like they're so smart and the things that they can do,
• 58:04
  Speaker 1: and like problem solve, and I just I was yeah, yeah,
• 58:10
  Speaker 1: and then one day they're going to be really mad
• 58:12
  Speaker 1: when they get control and are like, you've been eating
• 58:15
  Speaker 1: us for years. Okay, So I think we're going to
• 58:18
  Speaker 1: bring this to We're almost at an hour, so we're
• 58:20
  Speaker 1: going to bring this to a very brief part two.
• 58:22
  Speaker 1: But I feel like there's a lot of cuisines we
• 58:24
  Speaker 1: haven't really dove into that. Well, we haven't really talked
• 58:27
  Speaker 1: about Italian food. We haven't really talked about another ethnicity
• 58:31
  Speaker 1: that's not Italian that I think might win ben. So
• 58:34
  Speaker 1: we'll see, we'll see what happens. But ran say something
• 58:39
  Speaker 1: in Korean or Vietnamese, or if you want to just
• 58:48
  Speaker 1: say it in English but do a funny accent, that's fine.
• 58:52
  Speaker 2: Sure,