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DUH Voyage: Part One – Dallas · DUH It Down

• 0:25
  SPEAKER_00: In part one, Vale heads to Dallas and does what any seasoned traveler would do.
• 0:29
  SPEAKER_00: Skips the sightseeing and tackles some of the best fast food Texas has to offer while somehow still saving room for dessert.
• 0:37
  SPEAKER_00: Meanwhile, we get an important update on the seasonal monster cereals, and Lummox discovers a variation of a beer that nobody even knew existed.
• 0:46
  SPEAKER_00: So buckle up, loosen your belt, and join us for Dut It Down Bon Voyage Part 1, Dallas.
• 0:53
  SPEAKER_03: Another week, another Dut Down episode.
• 0:56
  SPEAKER_03: Welcome everybody.
• 0:57
  SPEAKER_03: Welcome to all of our members of Dud Nation.
• 1:00
  SPEAKER_03: As always, you've got the Lummox here bringing you the intro to Dut It Down.
• 1:06
  SPEAKER_03: Joined as always by the Todd and the Veil.
• 1:09
  SPEAKER_03: Gentlemen, how are we doing this evening?
• 1:11
  SPEAKER_01: Hello, hello.
• 1:12
  SPEAKER_03: Hello, fantastic.
• 1:14
  SPEAKER_03: Ready to roll.
• 1:16
  SPEAKER_03: So for tonight, we've got a couple things we're going to go over.
• 1:20
  SPEAKER_03: I believe I told everybody in Dun Nation that I was going to Germany for Oktoberfest.
• 1:24
  SPEAKER_03: If I didn't, spoiler alert, I went to Germany for Oktoberfest.
• 1:29
  SPEAKER_03: And I didn't think any done down worthy things could happen, but they did, and we're going to go over, we're going to reminisce and go over some of those this evening.
• 1:40
  SPEAKER_03: And I have the pleasure of doing tonight's beverage.
• 1:45
  SPEAKER_03: So I decided I was going to combine the flair of Oktoberfest with a variation of something that I love.
• 1:55
  SPEAKER_03: So what we have here is I've got my leader-sized Oktoberfest mug.
• 2:01
  SPEAKER_03: We'll be drinking out of that this evening.
• 2:04
  SPEAKER_03: Oh my gosh.
• 2:05
  SPEAKER_01: Glass is the size of a mini keg.
• 2:07
  SPEAKER_03: You know, it is.
• 2:09
  SPEAKER_03: And everybody who listens to the Dun It Down show should know that my favorite beer is what, Vale?
• 2:18
  SPEAKER_03: Miller Light.
• 2:19
  SPEAKER_03: Miller Light, that's right.
• 2:21
  SPEAKER_03: But I've already said we're going to do a variation.
• 2:24
  SPEAKER_03: I found something that I didn't even know existed.
• 2:27
  SPEAKER_03: I had no idea that this was even a thing.
• 2:30
  SPEAKER_03: I found Miller Extra Light.
• 2:36
  SPEAKER_03: Where'd you get that?
• 2:37
  SPEAKER_03: Where'd you get that in Germany?
• 2:39
  SPEAKER_03: Did you bring that up?
• 2:40
  SPEAKER_03: No, here in the States, Miller Extra Light.
• 2:44
  SPEAKER_03: I've never had this before.
• 2:46
  SPEAKER_03: It could be water in a can, it could be Todd's, you know, liquid death water in a can.
• 2:51
  SPEAKER_03: I have no idea.
• 2:52
  SPEAKER_03: But I figure we should give this a go.
• 2:56
  SPEAKER_02: How is it extra light compared to Miller light?
• 2:58
  SPEAKER_03: I mean, is it well you're I'm I'm about to give you the stats.
• 3:01
  SPEAKER_02: Okay.
• 3:02
  SPEAKER_03: About to give you the numbers.
• 3:04
  SPEAKER_03: All right.
• 3:04
  SPEAKER_03: A normal Miller light clocks in at 4.2% with 96 calories and 3.2 carbs.
• 3:14
  SPEAKER_03: Now the Miller extra light clocks in at only 2.8% alcohol.
• 3:22
  SPEAKER_03: You can drink more, and only has 64 calories and 2.4 carbs.
• 3:27
  SPEAKER_03: So that part is good, you know, because that helps me with your swimsuit season next year.
• 3:32
  SPEAKER_03: But the 2.8% alcohol, I don't know about that.
• 3:36
  SPEAKER_02: That's gonna uh not give you the skid marks you need for skid mark day.
• 3:40
  SPEAKER_03: I know in the backyard.
• 3:42
  SPEAKER_03: All right, so we're gonna crack this open.
• 3:43
  SPEAKER_03: Oh, it's spilling everywhere.
• 3:45
  SPEAKER_03: Hold on.
• 3:45
  SPEAKER_03: Pulling a Tod.
• 3:47
  SPEAKER_03: Let me pour it into my giant mug here.
• 3:49
  SPEAKER_03: I'm gonna pour, I think, two and a half of these in here.
• 3:52
  SPEAKER_03: And then we'll then we'll then we'll swing it down here.
• 3:55
  SPEAKER_01: Oh my gosh.
• 3:56
  SPEAKER_03: There's one.
• 3:57
  SPEAKER_01: One didn't even fill it a quarter of the way.
• 4:01
  SPEAKER_01: That's how big this glass is.
• 4:03
  SPEAKER_03: Alright, fill in the next extra light.
• 4:07
  SPEAKER_03: Extra light.
• 4:08
  SPEAKER_03: The only reason I got this was because it was Miller extra light.
• 4:12
  SPEAKER_03: Like, you know, if it had been Horse Extra Light, I wouldn't have bought it.
• 4:15
  SPEAKER_03: But since it was Miller, I needed to try it.
• 4:18
  SPEAKER_01: This has got to be a new product on the line.
• 4:21
  SPEAKER_03: It has to be.
• 4:22
  SPEAKER_03: I've never seen it before.
• 4:23
  SPEAKER_03: Have you guys seen it?
• 4:24
  SPEAKER_01: No.
• 4:25
  SPEAKER_03: Never even knew it existed.
• 4:27
  SPEAKER_03: One more.
• 4:27
  SPEAKER_03: Here we go.
• 4:29
  SPEAKER_02: To fill up.
• 4:30
  SPEAKER_02: This must be for those folks who are on the uh diets.
• 4:33
  unknown: Yeah.
• 4:34
  SPEAKER_03: If you're on the carnivore diet, get yourself some Miller Extra Light.
• 4:37
  SPEAKER_03: I'm gonna let the head go down that.
• 4:39
  SPEAKER_03: I got a little bit left in the can, so we're gonna try it first.
• 4:42
  SPEAKER_03: Here we go.
• 4:42
  SPEAKER_03: This is Miller Extra Light.
• 4:46
  SPEAKER_01: Tastes like water.
• 4:48
  SPEAKER_03: Delicious.
• 4:50
  SPEAKER_01: Delicious.
• 4:51
  SPEAKER_03: It's it's scrumptious like Todd's water.
• 4:55
  SPEAKER_03: I mean, it really tastes like it really tastes like a mill of light.
• 4:59
  SPEAKER_03: It doesn't take taste that much different.
• 5:01
  SPEAKER_03: The only thing is, after you drink like 10 of them, you're not gonna have a buzz yet because it's only 2.8%.
• 5:07
  SPEAKER_01: Those 0.8s are gonna add up there, though.
• 5:09
  SPEAKER_01: Yeah.
• 5:13
  SPEAKER_01: They'll get you in the wrap-around.
• 5:16
  SPEAKER_03: All right.
• 5:16
  SPEAKER_03: Well, I'm letting I'm letting the main mug fizz fizz down.
• 5:20
  SPEAKER_03: So as soon as that head vanishes, we're gonna start chugging that throughout the podcast here.
• 5:24
  SPEAKER_03: But there you go.
• 5:25
  SPEAKER_03: That was Miller Extra Light.
• 5:28
  SPEAKER_03: I must I'm assuming it's brand new on the market.
• 5:31
  SPEAKER_03: I've never I've only seen it once.
• 5:33
  SPEAKER_03: You guys haven't seen it.
• 5:34
  SPEAKER_03: Todd, you're you're a beer professional and you haven't seen it, so that maybe that must mean it is pretty new.
• 5:39
  SPEAKER_01: It's gotta be.
• 5:41
  SPEAKER_03: All right, so there we go.
• 5:42
  SPEAKER_03: I will be you know, we'll be diving into some Germany things here in a minute, but I think we have some updates.
• 5:50
  SPEAKER_03: I know when we our last one we talked about the the Halloween seasonal cereals.
• 5:57
  SPEAKER_03: Yes, I was able to find all three, that being the booberry, the count chocula, and the frankenberry at my Walmart.
• 6:05
  SPEAKER_03: Thanks to Bail giving me the heads up that that's where I should look.
• 6:09
  SPEAKER_03: So I got I got those.
• 6:11
  SPEAKER_03: I have sampled all three.
• 6:14
  SPEAKER_03: Have you tried all three?
• 6:15
  SPEAKER_03: I have tried all three.
• 6:17
  SPEAKER_03: Let's go down the let's go down the line here.
• 6:19
  SPEAKER_03: Todd, have you tried them at all?
• 6:21
  SPEAKER_01: I have not found them.
• 6:22
  SPEAKER_01: I have not been to the Walmart in a while.
• 6:25
  SPEAKER_03: Okay.
• 6:26
  SPEAKER_03: All right, Vail, what did you think about the booberry?
• 6:29
  SPEAKER_02: Uh I enjoyed the booberry.
• 6:31
  SPEAKER_02: Uh again, it's not like how I remembered it.
• 6:34
  SPEAKER_02: It's darker.
• 6:36
  SPEAKER_02: The original booberry was like sky blue, if you remember, right?
• 6:42
  SPEAKER_02: Yes.
• 6:42
  SPEAKER_02: And I think there was uh more marshmallows in the old ones than what you get in the new ones.
• 6:49
  SPEAKER_02: And the new one, booberry, uh the the actual like cereal part is a lot darker, darker blue, with like blue specks on there, you can see.
• 7:00
  SPEAKER_02: So it is a little different looking visually than the old booberry that they used to have out.
• 7:07
  SPEAKER_03: I agree.
• 7:08
  SPEAKER_03: It was it was darker.
• 7:09
  SPEAKER_03: Did your box have like the Muppets on the front cover, or do they have the old school cartoon cover?
• 7:16
  SPEAKER_03: Mine had the mine had the Muppets.
• 7:18
  SPEAKER_03: I was hoping for the original like cartoon cover.
• 7:21
  SPEAKER_02: Yeah, Jim Henson now.
• 7:23
  SPEAKER_02: So I guess they changed it over for the the Muppet looking thing because it says Jim Henson's uh monsters on the cereal boxes now, right?
• 7:32
  SPEAKER_03: So yeah, I I tried that.
• 7:34
  SPEAKER_03: We killed I killed that box of booberry.
• 7:38
  SPEAKER_03: It was it was good, but I will say this it wasn't as flavorful as one of the other two.
• 7:47
  SPEAKER_03: It was good, but the the beriness, right?
• 7:51
  SPEAKER_03: You know, you know, how we like lammy things, and we you know, we like those kind of stuff.
• 7:55
  SPEAKER_03: It wasn't very berryful as compared to the other two, which had more um more flavor to them, I'll say.
• 8:04
  SPEAKER_02: I agree.
• 8:05
  SPEAKER_02: That was my my least favorite one was Booberry.
• 8:08
  SPEAKER_03: Right, which sucks is I used to like it, but it just didn't, it was very bland.
• 8:12
  SPEAKER_03: It didn't, I mean I still got I still got the blue milk at the end and drank that out of the bowl.
• 8:16
  SPEAKER_03: But when I compared it to the other two, which was you know, cow chocolate and frankenberry, uh, I thought out of the out of all three, Cal Chocula had the most taste for what it was.
• 8:27
  SPEAKER_03: It had the most, it had the most chocolatey and chocolatiness out of it, and Frankenberry came in second, having you know the most like berry and strawberry flavor, but I thought that count chocolate had the most flavor out of the three of them.
• 8:42
  SPEAKER_02: I think I was foot-flopped with you that I had uh Frankenberry first and then count chocolate, but I will say this I'll put an asterisk next to it.
• 8:53
  SPEAKER_02: Because I had cocoa pebbles the day before, and the cocoa-ness, chocolatiness in cocoa pebbles is a lot more than what you get in the coun chocolate.
• 9:06
  SPEAKER_02: So I may have been thrown off.
• 9:08
  SPEAKER_02: So for me, I was when I was thinking about it, I was like, okay, so it's you know, our mascot, the Todd Father, and Frankenberry, and then CalChocula after that, and then Boo Berry was last.
• 9:21
  SPEAKER_02: But I can see how you flip-flop it.
• 9:23
  SPEAKER_02: I may have just been uh, you know, my mind is uh changed because I ate cocoa pebbles before that.
• 9:31
  SPEAKER_03: Your your experiment was tainted.
• 9:34
  SPEAKER_03: You didn't run a clean experiment.
• 9:35
  SPEAKER_03: I didn't.
• 9:38
  SPEAKER_03: But there you go.
• 9:38
  SPEAKER_03: If you if you're out there, you're looking.
• 9:40
  SPEAKER_03: I still have not found any of the Cadbury Halloween eggs.
• 9:45
  SPEAKER_03: Do not they they may never come out again.
• 9:47
  SPEAKER_03: It's a shame.
• 9:48
  SPEAKER_03: But if you're if you're down for the three seasonal monster dishes, uh they are out there.
• 9:54
  SPEAKER_03: And the only place I know right now you can get them is your Walmart.
• 9:56
  SPEAKER_03: So check those out if if you're into those things.
• 10:00
  SPEAKER_01: I used to like Booberry the best back in the day.
• 10:03
  SPEAKER_03: Back in the day, I agree.
• 10:06
  SPEAKER_01: Yeah, so I'll have to go uh check those out.
• 10:09
  SPEAKER_01: I'll have to get a couple boxes of those and test them out and give me give you uh my expertise on cereals taste.
• 10:21
  SPEAKER_03: With milk.
• 10:23
  SPEAKER_03: With milk, with solid white milk.
• 10:26
  SPEAKER_03: I can't wait.
• 10:28
  SPEAKER_01: Skim milk.
• 10:30
  SPEAKER_03: Skim?
• 10:31
  SPEAKER_03: Come on, man.
• 10:32
  SPEAKER_03: I'm kidding.
• 10:34
  SPEAKER_03: That's like that's like extra light milk.
• 10:37
  SPEAKER_01: Yeah, extra light.
• 10:38
  SPEAKER_01: Yeah, extra, extra light, yeah.
• 10:41
  SPEAKER_03: Yeah.
• 10:42
  SPEAKER_03: Milky water.
• 10:43
  SPEAKER_01: Yeah, whipping cream.
• 10:45
  SPEAKER_01: Have it with some whipping cream or have it with me.
• 10:49
  SPEAKER_03: So if I'm I've done a third of this giant leader mug.
• 10:53
  SPEAKER_01: Are you buzzing yet?
• 10:55
  SPEAKER_03: No, not at all.
• 10:57
  SPEAKER_03: Okay.
• 10:59
  SPEAKER_03: There, why don't we why don't you tell us about your trip and what you had going on?
• 11:04
  SPEAKER_02: All right.
• 11:05
  SPEAKER_02: As the listeners, uh, no, right, as Don Nation knows.
• 11:09
  SPEAKER_02: Elamix went to uh Oktoberfest, so he'll fill us in on that.
• 11:14
  SPEAKER_02: I took a trip to Dallas, Texas, which I haven't been in a while.
• 11:21
  SPEAKER_02: I do have family that lives down there, so I went and visited my cousins uh in Dallas.
• 11:29
  SPEAKER_02: And knowing that uh we had a podcast, we did a lot of things on some of the past stuff that we spoke on.
• 11:38
  SPEAKER_02: So I have a list that I'm gonna go through here of some uh things that I ate, some things I tried for the first time, some things I am so happy that I tried the first time.
• 11:49
  SPEAKER_02: So I think you know, you and the listeners are going to uh like this list here as I go through it.
• 11:55
  SPEAKER_02: So, you know, bear with me.
• 11:57
  SPEAKER_02: So on the way out, I had a layover in Raleigh Durham.
• 12:02
  SPEAKER_02: This is a tinier airport.
• 12:05
  SPEAKER_02: I had like an hour and a half to spend or something just sitting in the airport waiting for my next flight to Dallas.
• 12:12
  SPEAKER_03: Bale, one question.
• 12:13
  SPEAKER_03: Which terminal were you in at Raleigh?
• 12:15
  SPEAKER_03: Terminal one or terminal two?
• 12:17
  SPEAKER_02: I didn't know they had two.
• 12:18
  SPEAKER_02: I was in whatever the southwest building is.
• 12:21
  SPEAKER_03: And you were probably in terminal one.
• 12:23
  SPEAKER_03: It was like two stories, only one like kind of like row of gates.
• 12:29
  SPEAKER_03: Uh that's where you were southwest.
• 12:31
  SPEAKER_02: They had gates and then like a middle part where you walk out uh baggage claim and then gates down the other end.
• 12:36
  SPEAKER_02: So it's pretty maybe 20 gates, I don't even know, 10 on each side.
• 12:40
  SPEAKER_03: It's it's pretty short.
• 12:42
  SPEAKER_02: Yeah, yeah.
• 12:43
  SPEAKER_02: So I was looking around for places to eat.
• 12:46
  SPEAKER_02: I was starving.
• 12:47
  SPEAKER_02: And of course, it was like it was like 11 o'clock or something like that.
• 12:51
  SPEAKER_02: So it was around lunchtime, hungry.
• 12:54
  SPEAKER_02: So I went, decided to go to a place called Char Grill for a burger.
• 13:00
  SPEAKER_02: Now, apparently, Char Grill is in the North Carolina area as a fast food restaurant.
• 13:06
  SPEAKER_02: I've never had any of their burgers, but I decided, okay, well, I'm gonna try this place out, as the other choices were like Mexican, some other stuff.
• 13:16
  SPEAKER_02: The Char Grill burger, when you go up, it's kind of like a five guys, maybe, where they have like a list of toppings that you can choose from.
• 13:25
  SPEAKER_02: So I did my normal, normal lettuce, tomato, mayo, ketchup, onions, right?
• 13:34
  SPEAKER_02: I got on there, but they had some other things you could put on there, but I put that on there, and then I got fries, and then for a drink, they asked me what I wanted.
• 13:43
  SPEAKER_02: Well, I saw that there was cheer wine there.
• 13:46
  SPEAKER_01: Oh, man.
• 13:49
  SPEAKER_02: I chose cheer wine, was pretty excited about the cheer wine to try it, and then the other thing that uh I noticed was that they had a certain mayo there.
• 14:02
  SPEAKER_02: We didn't really talk about this mayo, but it was called Mike's Amazing Mayo.
• 14:08
  SPEAKER_02: Oh, and this is apparently what they put on their burgers there.
• 14:11
  SPEAKER_02: Now, I don't know if they do this at their like fast food locations around the area there, but at the airport it's Mike's Amazing Mayo.
• 14:21
  SPEAKER_02: So um I got that on the burger, and then I got extra packets that they had sitting there so I could dip my fries in there just so I can get a good taste of it.
• 14:29
  SPEAKER_03: Of course you did.
• 14:30
  SPEAKER_02: Of course I did.
• 14:31
  SPEAKER_02: Right?
• 14:32
  SPEAKER_02: Everybody knows I like mayo.
• 14:33
  SPEAKER_02: Well, so we'll start with the mayo.
• 14:36
  SPEAKER_02: Fantastic mayo.
• 14:37
  SPEAKER_02: The stuff is good.
• 14:39
  SPEAKER_02: It actually tastes like the stuff that comes out of the uh generic brown box at restaurants.
• 14:44
  SPEAKER_02: So I I enjoyed that mayo.
• 14:46
  SPEAKER_02: I was like, and then you know what?
• 14:48
  SPEAKER_02: I was at my grocery store two days ago and I saw a bottle of it in there for the first time, Mike's Amazing Mayo.
• 14:55
  SPEAKER_02: So I guess it's making its way around.
• 14:57
  SPEAKER_02: I enjoyed it.
• 14:58
  SPEAKER_02: So, listeners out there, let us know if you have tried this Mike's Amazing Mayo and what you think of it.
• 15:04
  SPEAKER_02: Have you guys ever had that or or have heard of it?
• 15:07
  SPEAKER_03: I only heard about it because when we did our mayonnaise episode, it was one of the one of the different brands that I that I found when I started listing things out.
• 15:16
  SPEAKER_03: I've never tried it, and I didn't know it existed until I started doing the research for the mayo episode.
• 15:22
  SPEAKER_03: Right.
• 15:22
  SPEAKER_03: So you've you've at least seen it in the wild.
• 15:25
  SPEAKER_02: I have seen it in the wild, I've tried it, it's fantastic.
• 15:29
  SPEAKER_03: Would you say it is better than Hellman's?
• 15:32
  SPEAKER_02: Not better than Hellman's, but better than Duke's, in my opinion.
• 15:36
  SPEAKER_03: Oh, you're you're about to start a revolution.
• 15:38
  SPEAKER_02: I know.
• 15:39
  SPEAKER_02: And I thought that down in that area, North Carolina, that's Duke's country.
• 15:43
  SPEAKER_02: And here this Mike's amazing mayo is in the airport.
• 15:46
  SPEAKER_02: I was like, huh, they must be battling it out down there.
• 15:49
  SPEAKER_02: But I like Mike's better than Duke's.
• 15:52
  SPEAKER_02: So the burger for Char Grill was a good burger, I have to say.
• 15:56
  SPEAKER_02: You know, for being in an airport, that's my first thought was I wonder how these burgers are in their actual fast food joints out there.
• 16:05
  SPEAKER_02: But in the airport, it was a good burger.
• 16:07
  SPEAKER_02: So if you're going through Raleigh Durham, go to that char grill.
• 16:10
  SPEAKER_02: Uh, it was a good burger and uh that mayo.
• 16:14
  SPEAKER_02: So then let's get to the cheer wine.
• 16:16
  SPEAKER_02: So I had the cheer wine, the cheer wine was very good.
• 16:21
  SPEAKER_02: Very lots of cherry in there, lots of carbonation.
• 16:25
  SPEAKER_02: I say I like it better than probably like cherry coke, stuff like that.
• 16:29
  SPEAKER_02: It does not beat wild cherry Pepsi, but it's probably my second now favorite cherry soda drink, I guess you would call it.
• 16:39
  SPEAKER_02: I think the only thing that's a little different is it's a little more syrupy, right?
• 16:45
  SPEAKER_02: There's a lot more, a little more syrupy, a little more cherry than the cherry Pepsi.
• 16:51
  SPEAKER_02: But I enjoyed it, Todd.
• 16:54
  SPEAKER_02: I have to say this.
• 16:55
  SPEAKER_02: And you know what?
• 16:56
  SPEAKER_02: Maybe it'd be better if I got it in a bottle because this was a fountain.
• 16:59
  SPEAKER_02: Oh, okay.
• 17:00
  SPEAKER_02: Yeah, but I do like fountain sodas better than out of cans or bottles.
• 17:04
  SPEAKER_02: I don't I don't know why, but I love fountain sodas.
• 17:07
  SPEAKER_02: But it was good, so I'll have to try one in the bottle to see, but I will say that that will have to knock down any cherry coke or any other cherry products that I've had.
• 17:18
  SPEAKER_02: It was pretty good.
• 17:19
  SPEAKER_02: And my nice there you go.
• 17:21
  SPEAKER_02: Cheer wine, everybody.
• 17:23
  SPEAKER_02: Which was on Todd's favorite.
• 17:25
  SPEAKER_01: Yes, number four.
• 17:27
  SPEAKER_02: That's right, number four.
• 17:29
  SPEAKER_02: So there we go.
• 17:30
  SPEAKER_02: We had the cheer wine.
• 17:31
  SPEAKER_02: That's the airport experience.
• 17:32
  SPEAKER_02: Wow.
• 17:33
  SPEAKER_02: I get to Dallas, get over to my cousin's house.
• 17:38
  SPEAKER_02: It's my uh two cousins there and their daughter, who's uh in high school, and we started talking about the podcast and our drinks, our uh non-alcoholic drinks.
• 17:49
  SPEAKER_02: So my one cousin, call him uh Nebraska, he could not believe that they didn't like Dr.
• 17:58
  SPEAKER_02: Pepper.
• 17:59
  SPEAKER_02: That I thought he thought it was asinine that I had Dr.
• 18:03
  SPEAKER_02: Thunder and Mr.
• 18:04
  SPEAKER_02: Pibb ahead of Dr.
• 18:06
  SPEAKER_02: Pepper.
• 18:07
  SPEAKER_02: I said, Well, you know, I mean, look, I tried Dr.
• 18:09
  SPEAKER_02: He goes, No, you haven't had real Dr.
• 18:11
  SPEAKER_02: Pepper.
• 18:12
  SPEAKER_02: I said, Okay.
• 18:13
  SPEAKER_02: So he goes, I got a couple things you need to try.
• 18:16
  SPEAKER_02: I said, Okay.
• 18:17
  SPEAKER_02: So we drove in, we drove up to the corner convenience store and got a couple drinks and brought them back.
• 18:24
  SPEAKER_02: So the first one was a Dr.
• 18:26
  SPEAKER_02: Pepper in a bottle with cane sugar.
• 18:30
  SPEAKER_03: Ooh.
• 18:31
  SPEAKER_02: So apparently, this is how you drink it in Texas.
• 18:34
  SPEAKER_02: I said, All right, let's try it.
• 18:36
  SPEAKER_02: It was delicious.
• 18:39
  SPEAKER_02: I don't know if it's the cane sugar in there.
• 18:41
  SPEAKER_02: I don't know if it's just because that's bottled in Texas right there.
• 18:46
  SPEAKER_02: But it it was it was fantastic.
• 18:48
  SPEAKER_02: I have to say that it puts a running with Dr.
• 18:52
  SPEAKER_02: Thunder.
• 18:52
  SPEAKER_02: It definitely beat Mr.
• 18:53
  SPEAKER_02: Pibb, but then the Dr.
• 18:55
  SPEAKER_02: Thunder are, you know, I would have to try them again side by side, but I would have to say, man, it was good.
• 19:02
  SPEAKER_02: So Dr.
• 19:03
  SPEAKER_02: Pepper and a bottle cane sugar.
• 19:05
  SPEAKER_02: Uh, maybe it's like uh when the Lummox mentioned um the Coke, Mexican Coke, right?
• 19:12
  SPEAKER_02: With the real sugar in it.
• 19:13
  SPEAKER_02: Yeah, the cane sugar Mexican Coke is delicious.
• 19:16
  SPEAKER_02: Yeah.
• 19:16
  SPEAKER_02: So I guess it's grumpy.
• 19:20
  SPEAKER_02: I guess it's that cane sugar that does it.
• 19:22
  SPEAKER_02: So have you guys tried the Dr.
• 19:24
  SPEAKER_02: Pepper in a bottle with cane sugar?
• 19:26
  SPEAKER_02: Now they don't sell these by me, so I don't know.
• 19:29
  SPEAKER_03: I've never I've never tried it.
• 19:31
  SPEAKER_03: I'm not a big Dr.
• 19:32
  SPEAKER_03: Pepper fan, but I'm I don't think I've ever seen it available with the cane sugar.
• 19:38
  SPEAKER_02: I agree, but that's how they drinking it down there.
• 19:41
  SPEAKER_02: So and it was it was good.
• 19:42
  SPEAKER_02: So then I tried another, I guess, southern Texas drink called Big Red.
• 19:49
  SPEAKER_02: Don't know if you've ever seen this one.
• 19:51
  SPEAKER_02: I never have.
• 19:52
  SPEAKER_02: Big Red is a basically a red cream soda, which we know I mentioned how I like birch beer and cream soda.
• 20:01
  SPEAKER_02: This one was fantastic.
• 20:05
  SPEAKER_02: Big red.
• 20:06
  SPEAKER_02: I like cream sodas.
• 20:08
  SPEAKER_02: It's just a cream soda, red cream soda is all it is.
• 20:11
  SPEAKER_02: So I have to say that that was uh a good introduction to a new drink.
• 20:15
  SPEAKER_02: So all you cream soda fans out there, if you're down south or going to visit and you see a big red, check it out.
• 20:21
  SPEAKER_02: But that was new online as I'd never even heard of it before.
• 20:24
  SPEAKER_02: I went to uh Dallas.
• 20:26
  SPEAKER_03: Todd, you know this means his favorite non-alcoholic drink list just went from about 18 to 42.
• 20:33
  SPEAKER_02: Oh, yeah.
• 20:34
  SPEAKER_02: No, it's just knocking stuff off of what was down there.
• 20:38
  SPEAKER_02: So I would say, like, the Kool-Aid, those drinks are just falling off the end there.
• 20:43
  SPEAKER_01: Oh, boy.
• 20:43
  SPEAKER_01: Oh, yeah.
• 20:45
  SPEAKER_02: So you're knocking them off.
• 20:46
  SPEAKER_03: You're not just pushing them down.
• 20:47
  SPEAKER_01: Yeah, I'm not pushing them down.
• 20:49
  SPEAKER_01: Your whole list, your whole list is gonna be soda pop by the time you're done.
• 20:53
  SPEAKER_02: No way, nothing's passing uh the uh eggnog or chocolate milk.
• 20:59
  SPEAKER_01: Eggnog and soda.
• 21:02
  SPEAKER_02: I got chocolate milk and you who and and the orange juice.
• 21:04
  SPEAKER_02: I like that extra pulp.
• 21:07
  SPEAKER_02: So that was the drinks we did.
• 21:10
  SPEAKER_02: So then let's move to the pizza.
• 21:12
  SPEAKER_02: My cousin, they she mentioned to me that they like uh pizza, and she sent me a picture of the weirdest pizza that they love down there, and it's pickle pizza, and basically it's a cheese pizza with pickles all over it.
• 21:29
  SPEAKER_02: Now, before the podcast, we learned Don Nation that the Lummox is not a pickle fan, which we never asked on any of these other food episodes on pickles.
• 21:42
  SPEAKER_03: Nope, can't stand them.
• 21:44
  SPEAKER_03: Get it off my burger.
• 21:46
  SPEAKER_03: He doesn't like vegetables.
• 21:49
  SPEAKER_02: I don't like pickles, doesn't like pickles, which I love pickles on my burger, but uh the longest I like, but this is pickled pizza, everybody.
• 21:57
  SPEAKER_02: So if you have pizza, you like pickles.
• 22:00
  SPEAKER_02: If you have a place that can try it, I don't know what kind of pickles they use.
• 22:04
  SPEAKER_02: I didn't get a chance to go to the pizza place and try it myself, or I would have, because they sell by the slice.
• 22:10
  SPEAKER_02: So it's that popular to get pickle pickles on pizza down there.
• 22:15
  SPEAKER_02: So another one we did not talk about that topic in our pizza episode.
• 22:19
  SPEAKER_02: If you go back and listen, I went back and audited just to make sure we never mentioned pickles on pizza.
• 22:26
  SPEAKER_02: Pickled pizza.
• 22:30
  SPEAKER_02: Yeah, that's right.
• 22:31
  SPEAKER_02: And then, Todd, you're gonna be so happy.
• 22:36
  SPEAKER_02: My cousin favorite place to go to eat is In N Out Burger.
• 22:42
  SPEAKER_02: I said, wait a second, there's an In N Out burger here?
• 22:44
  SPEAKER_02: I thought it was like what what your burgers or whatever it's called.
• 22:48
  SPEAKER_02: And nope, her favorite place is In N Out.
• 22:51
  SPEAKER_02: So the next day for lunch, we went to In N Out.
• 22:56
  SPEAKER_02: My first experience, and I'll say this right around this In N Out, there was other places to eat fast food.
• 23:04
  SPEAKER_02: There was a Chick-fil-A nearby, there was a McDonald's nearby, right?
• 23:10
  SPEAKER_02: And all those places had some cars in line.
• 23:13
  SPEAKER_02: We went in at 11:30 in the in and out, and it was packed.
• 23:19
  SPEAKER_02: And when I mean packed, the parking lot was completely full.
• 23:23
  SPEAKER_02: I was like, what in the hell?
• 23:25
  SPEAKER_02: At 11:30 in the morning, there's this many people eating in and out.
• 23:29
  SPEAKER_02: You go inside and there's people everywhere.
• 23:32
  SPEAKER_02: And what I thought was cool was you could see the whole kitchen.
• 23:36
  SPEAKER_02: It was spotless.
• 23:38
  SPEAKER_02: And they had like 90 people.
• 23:39
  SPEAKER_02: It was kind of like Chick-fil-A.
• 23:41
  SPEAKER_02: They had like 90 people working in there.
• 23:44
  SPEAKER_02: All of them with their uniforms on.
• 23:46
  SPEAKER_02: So I went up to the counter and I did what Todd told me to do.
• 23:51
  SPEAKER_02: Get the burger with uh animal style.
• 23:54
  SPEAKER_01: And the fries, I hope.
• 23:55
  SPEAKER_02: I did I got fries, regular fries.
• 23:57
  SPEAKER_02: I didn't know you could.
• 23:58
  SPEAKER_02: I I didn't remember that you do animal style on the fries.
• 24:02
  SPEAKER_02: So I just got the fries regular, which their fries are pretty good, actually.
• 24:07
  SPEAKER_01: They are.
• 24:08
  SPEAKER_02: They aren't bad.
• 24:09
  SPEAKER_02: They're not a McDonald's fry, but they're a fry.
• 24:11
  SPEAKER_02: Better than a lot of the other fast food restaurants.
• 24:14
  SPEAKER_02: The burger, delicious.
• 24:22
  SPEAKER_02: That burger is fantastic.
• 24:23
  SPEAKER_02: I was like, oh my god, this is this is great.
• 24:26
  SPEAKER_02: That could knock my Frisco burger off that top five.
• 24:30
  SPEAKER_02: Oh boy.
• 24:30
  SPEAKER_02: Or at least down the list.
• 24:33
  SPEAKER_02: Uh and and that may replace it.
• 24:35
  SPEAKER_02: I haven't enjoyed a burger like that in a while.
• 24:38
  SPEAKER_02: Right?
• 24:38
  SPEAKER_02: And I think it's because, you know, for me, again, here we go with the meats part of this thing.
• 24:44
  SPEAKER_02: Their patties are thinner, and I like all that crap on top of my burger.
• 24:48
  SPEAKER_02: And that sauce was uh amazing.
• 24:52
  SPEAKER_02: So in and out burger.
• 24:54
  SPEAKER_02: I am so happy that I found one and got to try it.
• 24:57
  SPEAKER_02: And I thought that that would make Todd happy on that as the In N Out Burger Animal Style.
• 25:03
  SPEAKER_02: I finally tried one and loved it.
• 25:05
  SPEAKER_02: Wow, nice.
• 25:06
  SPEAKER_01: Good job, Phil.
• 25:07
  SPEAKER_02: Yeah, yeah.
• 25:09
  SPEAKER_01: Yeah, you gotta try it.
• 25:10
  SPEAKER_01: Animal style on the fries too next time.
• 25:12
  SPEAKER_02: That's yeah, yeah.
• 25:14
  SPEAKER_02: I didn't know you could do that.
• 25:14
  SPEAKER_02: It wasn't on the sign, so I didn't know.
• 25:17
  SPEAKER_02: But yeah.
• 25:18
  SPEAKER_03: Todd, remind our listeners, what is animal style?
• 25:21
  SPEAKER_01: Well, it's like it kind of like well, I haven't had it in a while now because I where I live, we don't have In N Out Burger, but it's a mayonnaise-based and it's got, I think, onions in it, Phil.
• 25:35
  SPEAKER_02: Yeah, you get car it's caramelized onions in there.
• 25:38
  SPEAKER_01: Yeah, and it's in a sauce kind of thing.
• 25:41
  SPEAKER_02: It kind of looks like a uh the color of it look like a like a thousand island color.
• 25:47
  SPEAKER_02: Right, correct.
• 25:48
  SPEAKER_02: Yeah, so I don't know if it's like ketchup mayo with onions in there or what, but I don't know what they do, whatever it is.
• 25:55
  SPEAKER_02: It made the burger more gooey as uh you're eating it.
• 26:00
  SPEAKER_01: Yeah, you can't eat that in the car though.
• 26:02
  SPEAKER_01: That is a sloppy.
• 26:03
  SPEAKER_02: Yeah, that was that it is a sloppy burger, but it was fantastic.
• 26:07
  SPEAKER_02: So there we go, everybody.
• 26:09
  SPEAKER_02: In N Out burger for me is probably popping up in my top five and maybe knocking that Frisco burger off there.
• 26:15
  SPEAKER_02: For that, I would still keep the McDonald's quarter pounder up there because I love those, but that in and out burger is gonna be right up there with it.
• 26:22
  SPEAKER_02: Nice.
• 26:23
  SPEAKER_02: So this one's gonna surprise you.
• 26:26
  SPEAKER_02: My one cousin, I mentioned Taco Bell, how much I love it.
• 26:32
  SPEAKER_02: Come to find out, some of the uh Taco Bells in Dallas have the chili cheese burrito.
• 26:40
  SPEAKER_02: I was so excited when I heard this that we drove.
• 26:43
  SPEAKER_02: I had them drive me to the one Taco Bell that has the chili cheese burrito there.
• 26:48
  SPEAKER_02: And it's not even on their menu, it's like you have to just ask for it.
• 26:51
  SPEAKER_02: And they're like, Yeah, we have it.
• 26:52
  SPEAKER_02: I'm like, all right.
• 26:54
  SPEAKER_02: So my cousin was like, she goes, you know, there's another place here that has better tacos than Taco Bell.
• 27:00
  SPEAKER_02: I'm like, no way, no, you know, Taco Bell for me is it.
• 27:03
  SPEAKER_02: And she goes, no, it's this place called Taco Bueno.
• 27:08
  SPEAKER_02: And you know, they have I uh apparently they have uh locations in like Texas and Oklahoma and stuff like that.
• 27:14
  SPEAKER_02: So it's a mid-southern thing, I guess.
• 27:17
  SPEAKER_02: So what we did was decided we were gonna do a challenge.
• 27:21
  SPEAKER_02: We were gonna uh get a soft taco from Taco Bell and a soft taco from Taco Bueno.
• 27:30
  SPEAKER_02: So I will have to say this taco bueno, and I did this Lummox the best I could on comparing each of these.
• 27:39
  SPEAKER_02: So I started with Taco Bueno.
• 27:41
  SPEAKER_02: Now you go in, you order this in the place.
• 27:44
  SPEAKER_02: They have a salsa bar there.
• 27:48
  SPEAKER_02: So like Taco Bell has like the package you can get, you know, they have a whole salsa bar.
• 27:53
  SPEAKER_02: So you can get like mild, mild like taco sauce, salsa, you can get hot, you can get uh pico, you can get all they have all different flavors there.
• 28:02
  SPEAKER_02: So I just did like the mild one and got that taco, and then we went to Taco Bell and I got their soft taco.
• 28:09
  SPEAKER_02: I did get a chili cheese burrito because I haven't had one so long, but got the regular soft taco from Taco Bell.
• 28:16
  SPEAKER_02: So I started with Taco Bueno, I opened up the taco fresh, right?
• 28:22
  SPEAKER_02: The meat was not saturated and taco sauce or taco juice, the lettuce was fresh, and the cheese they freshly grated before they as they put it on your taco.
• 28:36
  SPEAKER_02: Wow.
• 28:37
  SPEAKER_02: So I took a bite of it, loved it.
• 28:38
  SPEAKER_02: I was like, oh my, this is fantastic.
• 28:40
  SPEAKER_02: Then I opened up the Taco Bell one, and the meat is basically orange.
• 28:47
  SPEAKER_02: The lettuce was all, I mean, the uh cheese was all stuck together, and it looked like there was a glaze on top of it, and the lettuce was all smashed together.
• 28:58
  SPEAKER_02: So I took a bite of it right after eating the taco bueno, and I was like, this is not that good.
• 29:07
  SPEAKER_02: Uh so I'm gonna have to say this.
• 29:10
  SPEAKER_02: When will I still eat Taco Bell?
• 29:12
  SPEAKER_02: Most certainly.
• 29:13
  SPEAKER_02: But taco bueno's taco, the only thing I had there was that soft taco.
• 29:17
  SPEAKER_02: It was fantastic.
• 29:18
  SPEAKER_02: Apparently, their other stuff is good, but that that taco there, it was fresh.
• 29:22
  SPEAKER_02: It was it was good, I have to say.
• 29:24
  SPEAKER_02: And that taco bar.
• 29:26
  SPEAKER_02: If I could have, I probably would have put the pico on there and some other stuff, but I wanted to be as fair as possible.
• 29:31
  SPEAKER_02: So I put their sauce on and then I put the mild sauce on the Taco Bell one.
• 29:35
  SPEAKER_02: So and then after that, then I enjoyed my chili cheese burrito that I haven't had in I don't know how many years.
• 29:42
  SPEAKER_01: So, what was better?
• 29:43
  SPEAKER_01: The chili cheese burrito or the taco?
• 29:45
  SPEAKER_02: Oh, the chili cheese burrito is the best thing I've ever.
• 29:48
  SPEAKER_02: Did you get extra cheese, extra sauce?
• 29:50
  SPEAKER_02: I didn't, I did not, but I I realized down there I don't think I needed to because they put a lot on there.
• 29:55
  SPEAKER_02: Now I don't know if this is because it's Texas, right?
• 29:58
  SPEAKER_02: But it loaded it up.
• 29:59
  SPEAKER_02: It was because I thought about that when I was opened it up.
• 30:03
  SPEAKER_02: I was like, oh, I should have done the Todd and put extra stuff on here.
• 30:06
  SPEAKER_02: But it was loaded like it used to be back in college.
• 30:09
  SPEAKER_02: So I enjoyed it.
• 30:10
  SPEAKER_02: So there you go.
• 30:11
  SPEAKER_02: There's my tacos.
• 30:13
  SPEAKER_02: There's there's my taco story there.
• 30:15
  SPEAKER_02: So then I had one last challenge I did.
• 30:18
  SPEAKER_02: Now, this we have not talked about any of this stuff because we haven't done desserts yet, but I like pie.
• 30:24
  SPEAKER_02: I uh and cookies.
• 30:26
  SPEAKER_02: Everybody knows I like cookies.
• 30:28
  SPEAKER_02: Todd's Todd, the Todd father's laughing because he knows I can eat I can eat some cookies.
• 30:33
  SPEAKER_02: However, I do like pie.
• 30:35
  SPEAKER_02: So there's a place in Texas that has multiple locations.
• 30:40
  SPEAKER_02: It's called Buttermilk Sky, and they just do pies.
• 30:44
  SPEAKER_02: I've never heard of this before.
• 30:45
  SPEAKER_02: I but I, you know, you know, you got the uh cookie places, you got your cupcake places, right?
• 30:52
  SPEAKER_02: Kind of dessert places, but I never heard of a place that just sells pie, and that's it, and it's this popular.
• 30:58
  SPEAKER_02: So we went in there, and they have like little pies, like hand pies, type of things that you can try, all different flavors that you can buy.
• 31:10
  SPEAKER_02: So we bought five of them because I wanted to do a challenge and just see which my favorite pie would be.
• 31:16
  SPEAKER_02: So we bought the chocolate peanut butter pie, the chocolate mousse pie, pecan pie, key lime pie, and then like a custard cream pie.
• 31:24
  SPEAKER_02: All right.
• 31:25
  SPEAKER_02: Okay, so out of those five, which one do you think I like the best?
• 31:30
  SPEAKER_03: Uh the cream.
• 31:31
  SPEAKER_02: Chocolate, chocolate peanut butter.
• 31:34
  SPEAKER_02: Chocolate peanut butter, number one for me.
• 31:37
  SPEAKER_02: Oh, okay.
• 31:38
  SPEAKER_02: Yeah, that makes sense.
• 31:40
  SPEAKER_02: And then came the pecan pie, which I love pecan pie.
• 31:44
  SPEAKER_02: I I get the butter pecan uh coffee at uh Dunkin' Donuts.
• 31:48
  SPEAKER_02: So for me, I I can eat pecan pie like then the chocolate mousse, then the key lime.
• 31:53
  SPEAKER_02: I'm not a key lime fan, and then the custard cream.
• 31:56
  SPEAKER_02: But to be fair, what we did was I had all my cousins, we had four other people try these pie, five other people try these pies.
• 32:07
  SPEAKER_02: All right, so they all had different opinions, and it ended up being that the chocolate peanut butter was the number one pie.
• 32:14
  SPEAKER_02: Number two was key lime, number three, pecan, number four, the chocolate mousse, and number five was the uh custard cream.
• 32:23
  SPEAKER_03: So chocolate and peanut butter.
• 32:26
  SPEAKER_02: No, you cannot.
• 32:27
  SPEAKER_02: And there you go, buttermilk sky.
• 32:29
  SPEAKER_02: I give you a shout out here on our podcast.
• 32:32
  SPEAKER_02: Fantastic pies, I will say.
• 32:34
  SPEAKER_02: And again, I've never seen a bakery that is just pies that you go in and you can buy.
• 32:40
  SPEAKER_02: They have, of course, the big pies you can get, but they had I like the little small ones that you can get because uh, you know, you can try them.
• 32:47
  SPEAKER_02: And apparently people do this because they had these, I haven't seen these before either, wooden forks, like real thin.
• 32:55
  SPEAKER_02: They look like the kind that the old doctor used to use when they were checking that, you know, sticking your tongue, stick your tongue out and check your throat type of thing.
• 33:02
  SPEAKER_02: Uh, but there were forks and uh yeah, so you can just try all the different pies.
• 33:07
  SPEAKER_01: So can't you have how do you not have a pie contest without having apple pie?
• 33:13
  SPEAKER_01: They'd had an apple pie.
• 33:15
  SPEAKER_02: He eats apples.
• 33:16
  SPEAKER_01: Oh, that's right.
• 33:17
  SPEAKER_02: I hate apples, so I didn't pick that one, but they did have an apple pie in there.
• 33:24
  SPEAKER_02: And they had a a chocolate chip cookie one, but we did not pick that one.
• 33:28
  SPEAKER_02: But if I did it again, I would probably put that one in there.
• 33:31
  SPEAKER_02: So um, but they had too many pies there.
• 33:34
  SPEAKER_02: I couldn't, I couldn't buy or try that many.
• 33:36
  SPEAKER_02: I was I was hurting after trying those five.
• 33:39
  SPEAKER_02: So uh, but there you go.
• 33:40
  SPEAKER_02: There's my trip to Dallos, uh, all the different things.
• 33:44
  SPEAKER_02: I added a lot of stuff to my list, but one thing I do need to try is the uh pickle pizza.
• 33:52
  SPEAKER_02: And then if I go back down there, then the next thing that uh they want me to do is uh a barbecue eat off.
• 34:02
  SPEAKER_02: Oh yeah.
• 34:02
  SPEAKER_02: And just go to the different high uh what they're I guess their most popular barbecue joints, try their uh unique barbecue and see what the one best one is in the uh Dallas Fort Worth area.
• 34:14
  SPEAKER_02: Oh yeah.
• 34:16
  SPEAKER_01: Yes, I would like that challenge too.
• 34:19
  SPEAKER_02: Yeah, that and then apparently at the Fort Worth stockyards, never been there.
• 34:23
  SPEAKER_02: I don't know if you guys have, they have all kinds of stuff, but there's one place there that has uh meat that you can eat, not just cow, there lummox.
• 34:32
  SPEAKER_02: You can have ostrich, you can have rattlesnake, you can have all kinds of crazy meat that they are cooking up there uh that you can try.
• 34:43
  SPEAKER_03: So uh sounds like we need to do a road trip.
• 34:46
  SPEAKER_02: That's what I was thinking.
• 34:47
  SPEAKER_02: I was like, man, this would be a perfect road trip for us to go try this stuff.
• 34:53
  SPEAKER_02: So there you go, listeners.
• 34:55
  SPEAKER_02: I uh tried some new things, did some contests, and uh was thankful that I got to finally go to an In and Out after hearing all the stuff about these burgers, and it lived up to it.
• 35:08
  SPEAKER_02: That's funny.
• 35:09
  SPEAKER_02: That is good.
• 35:13
  SPEAKER_03: Well, good.
• 35:13
  SPEAKER_03: Sounds like you had a productive trip down there.
• 35:16
  SPEAKER_03: Did a lot of eating, but sounds like you had a productive trip.
• 35:21
  SPEAKER_01: Did you did you break your record of 15 pounds in one trip?
• 35:25
  SPEAKER_02: No, no, actually, I was just eating this stuff here.
• 35:28
  SPEAKER_02: I didn't eat much of anything else.
• 35:30
  SPEAKER_02: However, I have to say that my uh cousins were all bored, this whole eating thing, driving us around, trying different things.
• 35:37
  SPEAKER_02: My one cousin who got me on the taco bueno actually tried uh you know both tacos as well.
• 35:44
  SPEAKER_02: And uh, you know, of course, she still liked the taco bueno one, but she did the I I made her try the Taco Bell one too.
• 35:52
  SPEAKER_02: So how fun.
• 35:53
  SPEAKER_02: Yeah, but there's like there's like eight.
• 35:56
  SPEAKER_02: Oh, yeah, I forgot.
• 35:57
  SPEAKER_02: One more thing.
• 35:58
  SPEAKER_02: So sweet tea.
• 36:01
  SPEAKER_02: All right, is number one on my list.
• 36:04
  SPEAKER_02: So when we were driving around, my uh this is going to the airport now.
• 36:08
  SPEAKER_02: My one cousin was like, You gotta go get sweet tea from this chicken location.
• 36:12
  SPEAKER_02: I'm like, what, Chick-fil-A?
• 36:14
  SPEAKER_02: He goes, No, not even close.
• 36:15
  SPEAKER_02: Chicken Express.
• 36:16
  SPEAKER_02: I'm like, what the hell's this?
• 36:18
  SPEAKER_02: So this is another, they got like eight different kinds of chicken fast food places, just like they got like 10 different taco places down there, uh, fast food-wise.
• 36:28
  SPEAKER_02: So chicken express is supposed to have the best sweet tea.
• 36:32
  SPEAKER_02: So I got their sweet tea, but while we're in the drive-thru, going towards the airport, I'm like, all right, so I'm gonna try the sweet tea.
• 36:39
  SPEAKER_02: So we just ordered sweet tea, but I'm looking at their menu.
• 36:41
  SPEAKER_02: They had, of course, you know, bone-in chicken, boneless chicken.
• 36:45
  SPEAKER_02: Then they even had fish on there and stuff.
• 36:47
  SPEAKER_02: And then the last things that you could order are chicken gizzards and chicken livers.
• 36:53
  SPEAKER_02: I'm like, what kind of fast food place would actually have this stuff up there?
• 36:57
  SPEAKER_02: And who eats this?
• 36:59
  SPEAKER_02: So I'd never had a chicken gizzard before.
• 37:03
  SPEAKER_02: But we get up, my cousin, she goes to the guy.
• 37:07
  SPEAKER_02: Listen, he doesn't know if he likes chicken gizzards.
• 37:09
  SPEAKER_02: Can we just get one little chicken gizzard?
• 37:11
  SPEAKER_02: He goes, Yeah, sure.
• 37:13
  SPEAKER_02: So he gave us it in the box, right?
• 37:16
  SPEAKER_02: And um, so we pull away.
• 37:18
  SPEAKER_02: First, the sweet tea at this place was probably the best sweet tea I've ever had at any fast food restaurant.
• 37:25
  SPEAKER_02: Dude, it was awesome.
• 37:26
  SPEAKER_02: So, chicken express, shout out to you down there in Dallas.
• 37:30
  SPEAKER_02: That sweet tea, fantastic, I will say.
• 37:32
  SPEAKER_02: The chicken gizzard, I tried, just pulled it out.
• 37:35
  SPEAKER_02: I didn't know what it was.
• 37:37
  SPEAKER_02: Took a bite of it, it's chewy.
• 37:40
  SPEAKER_02: It was like eating leather.
• 37:42
  SPEAKER_02: It had to be one of the worst things.
• 37:44
  SPEAKER_02: And and I have no idea what a chicken gizzard is, right?
• 37:47
  SPEAKER_02: But it had to be one of the worst things I've ever eaten in my life.
• 37:50
  SPEAKER_02: It was awful.
• 37:52
  SPEAKER_02: You gotta eat the grizzle.
• 37:54
  SPEAKER_02: Yeah, yeah, that's what it tasted like.
• 37:56
  SPEAKER_02: Until I found out it was like chicken intestine or something.
• 37:59
  SPEAKER_02: I was like, yeah, there you go.
• 38:01
  SPEAKER_02: Yeah, no wonder you can't eat, it's so chewy.
• 38:06
  SPEAKER_02: So uh, not much on chicken gizzards.
• 38:08
  SPEAKER_02: So I forgot about that one, but there you go.
• 38:10
  SPEAKER_02: That was my trip back uh to the airport.
• 38:14
  SPEAKER_01: Maybe they gave you the one freezer burn one that was down.
• 38:18
  SPEAKER_02: You've got to spin the freezer.
• 38:19
  SPEAKER_02: I don't know.
• 38:21
  SPEAKER_02: But then I was like, next time I go, I gotta go back and try a chicken liver.
• 38:29
  SPEAKER_01: Yep, you have to now.
• 38:31
  SPEAKER_02: Goodness.
• 38:32
  SPEAKER_02: All right, so there we go.
• 38:34
  SPEAKER_02: Don Nation, there's my trip there.
• 38:37
  SPEAKER_02: If you've had any of these things, or if you eat chicken gizzards and chicken liver, let us know.
• 38:42
  SPEAKER_02: I want to know what you think.
• 38:45
  SPEAKER_03: I will let you know, Vale.
• 38:46
  SPEAKER_03: I just looked it up.
• 38:48
  SPEAKER_03: Chicken gizzards are a specialized, highly muscular part of a chicken's stomach that is used to grind up food.
• 38:59
  SPEAKER_03: Because chickens do not have teeth, they swallow tiny stones, and the gizzard helps break all this down.
• 39:07
  SPEAKER_03: So if you eat enough of those, you can eat stones now.
• 39:10
  SPEAKER_02: Yeah, I I can't eat enough of those because I couldn't even get one bite down.
• 39:14
  SPEAKER_02: It was so chewy.
• 39:15
  SPEAKER_02: I had to throw the rest away.
• 39:16
  SPEAKER_02: I was like, this is awful.
• 39:18
  SPEAKER_02: It was disgusting.
• 39:20
  SPEAKER_02: Disgusting.
• 39:21
  SPEAKER_02: Yeah, I guess I'm not much on chicken stomachs.
• 39:25
  SPEAKER_02: You you don't have a hankering for chicken stomachs.
• 39:29
  SPEAKER_02: No, I don't have a hankering for uh muscular chicken stomachs.
• 39:33
  SPEAKER_02: Uh I'm like, how the hell people eat this crap?
• 39:36
  SPEAKER_02: But I guess they do.
• 39:37
  SPEAKER_02: It's on a menu at a fast food restaurant.
• 39:40
  SPEAKER_03: Wow.
• 39:42
  SPEAKER_03: All right.
• 39:45
  SPEAKER_03: All right, so update.
• 39:46
  SPEAKER_03: I am almost done.
• 39:48
  SPEAKER_03: My liter beer, my liter Miller extra lights.
• 39:52
  SPEAKER_03: And what I will say so far is it tastes like a Miller light, but the 2.8 just isn't cutting it, Todd.
• 39:59
  SPEAKER_03: It's not not adding up yet.
• 40:01
  SPEAKER_03: It's not adding up yet.
• 40:04
  SPEAKER_01: Okay, keep going, keep working at it.
• 40:08
  SPEAKER_01: I need to pour three more into that class.
• 40:10
  SPEAKER_01: Yeah, and it shot a vodka.
• 40:13
  SPEAKER_03: Bill, did you have any of your cousins do a tapeworm shot?
• 40:17
  SPEAKER_03: I did not.
• 40:18
  SPEAKER_03: No.
• 40:19
  SPEAKER_03: Oh, that should that should be the automatic shot that you had.
• 40:22
  SPEAKER_03: That's the icebreaker shot when you get into a group of people these days.
• 40:26
  SPEAKER_02: Nope.
• 40:27
  SPEAKER_02: The only thing I had there is my one cousin.
• 40:30
  SPEAKER_02: He had uh butterscotch moonshine.
• 40:34
  SPEAKER_02: Oh, yeah.
• 40:35
  SPEAKER_02: Good stuff.
• 40:36
  SPEAKER_02: That went, yeah, that was that went down like uh it was it was nice, smooth.
• 40:40
  SPEAKER_02: I was about to say that was nowhere near a blue flame.
• 40:43
  SPEAKER_02: No, not even close.
• 40:46
  SPEAKER_02: So that was pretty good.
• 40:47
  SPEAKER_02: We did have the butterscotch moonshine.
• 40:49
  SPEAKER_00: That wraps up part one of our Bon Voyage episode.
• 40:52
  SPEAKER_00: I hope you enjoyed listening to Vale talk about his trip to Dallas and all the junk he ate.
• 40:57
  SPEAKER_00: He better schedule a visit to his doctor soon.
• 41:00
  SPEAKER_00: Tune in to the next episode to hear about how the trip to Germany for Oktoberfest went for the Lummocks.
• 41:06
  SPEAKER_00: And if he can finish his super mug of extra light beer.
• 41:10
  SPEAKER_00: See y'all next time.