Latest / bit of a Rambler / 046 Ramble On

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046 Ramble On · bit of a Rambler

• 0:00
  Speaker 1: Hello. My name is Kai, and I am a bit
• 0:02
  Speaker 1: of a rambler. I like to travel, learn and tell stories.
• 0:07
  Speaker 1: And today I'm rambling on It's a new week. Lot
• 0:12
  Speaker 1: been happening, but let's go back to front. The community
• 0:18
  Speaker 1: on Lemmy. The bit of a rambler. Community on Lemmy
• 0:20
  Speaker 1: has a few people, and I've been getting some comments
• 0:23
  Speaker 1: on the pictures lately. I doubt it's because of my
• 0:27
  Speaker 1: stunning personality so much as it is because I've been
• 0:31
  Speaker 1: putting up pictures of the sushi I keep getting at
• 0:34
  Speaker 1: Sushi Miyagi like every day, and his there's only one
• 0:39
  Speaker 1: chef there, Jesson and his wife Paula, and they run
• 0:42
  Speaker 1: that shop, and his sushi really is creative and original
• 0:48
  Speaker 1: without wrecking the simplicity and freshness of sushi, without messing
• 0:57
  Speaker 1: up the tradition too much. I will say that having
• 1:01
  Speaker 1: fruit in sushi is weird for me. This is the
• 1:05
  Speaker 1: first time I've enjoyed any type of fruit in sushi.
• 1:09
  Speaker 1: I don't like mixing sweet with savory flavors in general,
• 1:13
  Speaker 1: but so much of the menu at Sushi Miyagi has
• 1:17
  Speaker 1: mango or pineapple as an ingredient that it seemed crazy
• 1:21
  Speaker 1: if I would never try any of them, especially since
• 1:24
  Speaker 1: I was planning on going there so often, And so
• 1:27
  Speaker 1: I tried I think a sushi bowl with pineapple first,
• 1:30
  Speaker 1: and it was really good. There was not too much pineapple.
• 1:35
  Speaker 1: There was a thin row of diced pineapple in between wakame,
• 1:42
  Speaker 1: fried salmon skin, fried nori, what sabi, peas, and tuna.
• 1:48
  Speaker 1: It was very good. It fit all the other ingredients perfectly,
• 1:52
  Speaker 1: and that is what has been so special about sushi
• 1:55
  Speaker 1: miyagi for me. I also don't like fried sushi rolls.
• 2:00
  Speaker 1: I prefer fresh sushi rolls. And I've also enjoyed the
• 2:06
  Speaker 1: fried rolls when Yerson fries them at his restaurant. And
• 2:12
  Speaker 1: I finally asked, like, okay, this fry nori, how are
• 2:15
  Speaker 1: you making it? Because he makes everything else fresh, slightly
• 2:19
  Speaker 1: complex ingredients are also made fresh, and I had to
• 2:22
  Speaker 1: know if he was also making the fried nor which
• 2:25
  Speaker 1: has just a light amount of batter on it fried
• 2:29
  Speaker 1: on the skin, but the norri itself isn't caked in
• 2:32
  Speaker 1: oil or batter. And he said, oh, I fry it,
• 2:35
  Speaker 1: and he does. He makes it all by hand, which
• 2:38
  Speaker 1: is extremely impressive. He has my favorite item on the menu.
• 2:42
  Speaker 1: I think he calls them Norri tacos, and it's a
• 2:47
  Speaker 1: Norri shell in the shape of a taco shell, fried
• 2:51
  Speaker 1: fried Norri shell in the shape of a taco shell,
• 2:53
  Speaker 1: and then sushi, rice bass and then avocado and then
• 2:59
  Speaker 1: either sam with scallions and deal sauce or tuna with
• 3:03
  Speaker 1: a little bit of spicy mao, and then a couple
• 3:06
  Speaker 1: spritzes of truffle oil on top. And the first time
• 3:10
  Speaker 1: I actually asked, I think for me, there's too much
• 3:14
  Speaker 1: truffle oil on top. Can I get half next time?
• 3:17
  Speaker 1: And the next time he gave me half, but he
• 3:21
  Speaker 1: misunderstood and I got half the same amount of truffle
• 3:24
  Speaker 1: oil on one half of the taco, and then he
• 3:26
  Speaker 1: left the back half completely empty. But I just mixed
• 3:29
  Speaker 1: a match. And then the third time we got it right,
• 3:33
  Speaker 1: and he put on half the amount of spritzes and
• 3:34
  Speaker 1: it was freaking perfect because truffle oil is so strong.
• 3:38
  Speaker 1: So he was putting on like six spritzes on one
• 3:41
  Speaker 1: Nordy taco, and I felt that was taking away from
• 3:45
  Speaker 1: the taste of the tuna, which that's another thing. Her
• 3:49
  Speaker 1: son chooses the tuna himself. He's very careful about what
• 3:54
  Speaker 1: fish he brings into his restaurant, and he chooses very
• 3:57
  Speaker 1: good local tuna, so I really want to taste that
• 4:02
  Speaker 1: super fresh tuna taste. And with three spritzes of truffle
• 4:07
  Speaker 1: oil roughly instead of six, I could still taste the
• 4:11
  Speaker 1: very fresh tuna. But there's plenty of truffle oil over
• 4:18
  Speaker 1: everything that you still got that in the back man.
• 4:20
  Speaker 1: That oh man, that is my favorite dish there. And
• 4:25
  Speaker 1: I do not say that lightly because I have a
• 4:28
  Speaker 1: lot of dishes. I like a lot there. The tunable
• 4:35
  Speaker 1: which is what I just described earlier, sushi base of rice,
• 4:40
  Speaker 1: sushi rice base, and then tuna, avocado, sabbi, peas, pineapple,
• 4:44
  Speaker 1: fried salmon skin, cut up fried norri. Amazing. Oh but
• 4:50
  Speaker 1: he makes the fried nori right, So he actually uses
• 4:52
  Speaker 1: a frying pan and then dips the nor into the
• 4:56
  Speaker 1: oil to fry it with I guess a little bit
• 4:59
  Speaker 1: of batter. I don't know how he does it, but
• 5:00
  Speaker 1: there's bits of fried batter on the norri when he's done.
• 5:05
  Speaker 1: And then for the tacos, he actually bought a specialized
• 5:09
  Speaker 1: taco making thing that you would buy for a normal
• 5:12
  Speaker 1: taco restaurant, where you put the tortillas on metal molds
• 5:16
  Speaker 1: and then dip them in oil and fry them. And
• 5:18
  Speaker 1: he does that with his fried norri and he fries
• 5:23
  Speaker 1: them in that shape. So he bought a special mold
• 5:24
  Speaker 1: for that so just so he could make these norri tacos,
• 5:27
  Speaker 1: and oh, it was such a good idea. Those are
• 5:31
  Speaker 1: so good. If you're going to Banama, go to Sushi Miagi,
• 5:36
  Speaker 1: get the norri tacos, or get the tunabowl or really,
• 5:43
  Speaker 1: I don't think I've had. I don't think I've had
• 5:46
  Speaker 1: anything I don't really like. And there's a huge menu
• 5:50
  Speaker 1: there and I've gotten a lot of it, but the
• 5:54
  Speaker 1: one's closest to traditional sushi, especially because his sushi rice
• 5:59
  Speaker 1: is fantastic and his fish is always so good. They're
• 6:03
  Speaker 1: just perfect, Like the Forever Roll. The Forever Roll is
• 6:08
  Speaker 1: real simple. It's tuna, salmon, avocado inside sushi rice, topped
• 6:17
  Speaker 1: with wakome and it's perfect, Like that's a perfect role.
• 6:21
  Speaker 1: It's so good. But the first time I got a
• 6:24
  Speaker 1: crab roll just to try what his crab tasted like.
• 6:27
  Speaker 1: Turns out that was apanado, which is a fried roll.
• 6:30
  Speaker 1: And I didn't know the word apnado when I ordered it,
• 6:32
  Speaker 1: so when I got I was like, oh, okay, and
• 6:34
  Speaker 1: I was going to try it anyway, because while I
• 6:37
  Speaker 1: have literally never enjoyed a fried sushi roll or non traditional,
• 6:45
  Speaker 1: very original types of sushi with fruit and whatever, but
• 6:50
  Speaker 1: I had liked everything on the first several trips to
• 6:54
  Speaker 1: Sushi Miagi already, and I was like, well, I mean,
• 6:57
  Speaker 1: if anybody can make a fried sushi roll tastes good,
• 7:00
  Speaker 1: it's gonna be this chef. And it was so good.
• 7:04
  Speaker 1: I liked the fried norri a lot and couldn't believe
• 7:07
  Speaker 1: it the fried nori and then around the sushi roll
• 7:11
  Speaker 1: itself and there was crab inside. But boom, Now I
• 7:16
  Speaker 1: like fried sushi rolls. I just I have to try
• 7:19
  Speaker 1: them now at another restaurant because I've never liked fried
• 7:22
  Speaker 1: sushi rolls at all before. I like the fresh fish
• 7:25
  Speaker 1: and the fresh rice too much. And I've never liked
• 7:28
  Speaker 1: fried nori either. It's always seasoned with sugar, which I
• 7:32
  Speaker 1: think makes nori taste terrible, at least to my sensibilities.
• 7:37
  Speaker 1: So this is the first time, literally ever, I've enjoyed
• 7:41
  Speaker 1: eating fried nor and it is a snack in Asia.
• 7:44
  Speaker 1: You can find it everywhere, and I've tried it every
• 7:47
  Speaker 1: kind of way that they make nori. I like original nori.
• 7:50
  Speaker 1: I like eating it as a snack, and I like
• 7:52
  Speaker 1: it on sushi. And I've tried every kind of fried
• 7:55
  Speaker 1: nor I've ever come across, and I have not once
• 7:57
  Speaker 1: enjoyed fried nori. And here at Sushi Miyagi, I love it.
• 8:02
  Speaker 1: It again mixes in with the rest of the ingredients
• 8:06
  Speaker 1: so well, the nori tacos I'm talking about. So that's
• 8:10
  Speaker 1: a fried nori shell, sushi based avocado, raw fish, a
• 8:15
  Speaker 1: little bit of mayo or sauce on each of the fish.
• 8:18
  Speaker 1: That is a lot of liquid. That's a lot of
• 8:21
  Speaker 1: soft food. And with that much soft food, it's really
• 8:26
  Speaker 1: satisfying to have a crunch of the fried nori shell
• 8:29
  Speaker 1: around this. Otherwise maybe maybe a little mushy meal. So
• 8:38
  Speaker 1: this dish is made perfect by its fried nor its
• 8:42
  Speaker 1: hand fried norri shell. And I just cannot recommend this
• 8:48
  Speaker 1: place enough. If if I chose to, I probably could
• 8:53
  Speaker 1: just talk for this entire episode just about sushi miyagi,
• 8:57
  Speaker 1: And maybe I should. Why the heck not? You know what, Okay,
• 8:59
  Speaker 1: I'm just gonna keep talking for a while because another
• 9:02
  Speaker 1: thing that I have never liked before is Japanese tempera
• 9:06
  Speaker 1: and I know everybody loves it. Americans love it because
• 9:10
  Speaker 1: it's deep fried bread, which they love, and Japanese like
• 9:15
  Speaker 1: it because it's traditional. Although every time I have tempera,
• 9:19
  Speaker 1: the tempera is old, even if it's basically fresh, to me,
• 9:22
  Speaker 1: it tastes too gummy or too bready, or not cooked
• 9:26
  Speaker 1: enough or something like that. In Sushimiyagi, I got a
• 9:33
  Speaker 1: tempera role just because I was like, hey, he makes
• 9:36
  Speaker 1: everything good, so why don't I try this? And when
• 9:40
  Speaker 1: I got the tempera, I thought it was tempera, but
• 9:43
  Speaker 1: it was actually his version of tempera, which he does
• 9:47
  Speaker 1: distinguish on the menu from something else. Maybe he just
• 9:50
  Speaker 1: calls it aponado for fried. But instead of using a
• 9:54
  Speaker 1: batter to fry the langestine's first inside like a shrimp tempera,
• 10:00
  Speaker 1: the chef at Sushimiyagi yr Zone uses very slight, small
• 10:06
  Speaker 1: size bread crumbs and attaches those to the langostine and
• 10:11
  Speaker 1: then fries that. So instead of a thick, bready covering,
• 10:16
  Speaker 1: even if it's you know, crunchy on the shell, it'll
• 10:19
  Speaker 1: be a little gummy inside. This is just the crunch
• 10:22
  Speaker 1: so you don't have any gummy batter or dough like
• 10:26
  Speaker 1: you would in tempera like I almost always get in
• 10:29
  Speaker 1: tempera like. I pretty much always get in tempera, which
• 10:31
  Speaker 1: I don't like. I don't want to Doughey bread around
• 10:35
  Speaker 1: some fresh ingredient like a langostine or whatever they're tempering.
• 10:40
  Speaker 1: I definitely don't want it on vegetables. I don't want
• 10:45
  Speaker 1: Dowie broccoli or whatever. So he had, so there's the crunch,
• 10:51
  Speaker 1: no extra oil, just a crunchy still fresh as a
• 10:56
  Speaker 1: five minutes ago shrimp in the middle of this role,
• 11:00
  Speaker 1: and boom, there we go. There's another new one for me.
• 11:03
  Speaker 1: Now I like fried stuff inside a sushi roll. I
• 11:08
  Speaker 1: haven't liked it any other restaurant in the world so far,
• 11:10
  Speaker 1: but now I know that it's possible. As long as
• 11:13
  Speaker 1: you fry with small breadcrumbs instead, so that there's not
• 11:18
  Speaker 1: a lot of oil and doughe bread around it, it
• 11:21
  Speaker 1: can taste quite good in a sushi roll. And all
• 11:24
  Speaker 1: of his sushi rolls are meticulously paired with all of
• 11:28
  Speaker 1: the ingredients. So because that has a fried ingredient inside,
• 11:33
  Speaker 1: there's also going to be soft things. There's also going
• 11:35
  Speaker 1: to be avocado, or on the top there will be
• 11:38
  Speaker 1: a tuna tartar or the salmon with eel sauce. There
• 11:41
  Speaker 1: has to be a lot of soft that there's going
• 11:43
  Speaker 1: to be something dry like breadcrumbs inside there. But what's
• 11:48
  Speaker 1: remarkable about Sushi Miyagi's menu is that I have tried
• 11:54
  Speaker 1: i'll say thirty things, at least twenty. At least twenty
• 11:59
  Speaker 1: different items. I wouldn't be surprised if it was thirty,
• 12:03
  Speaker 1: and each of them are extremely original. It's not they're
• 12:08
  Speaker 1: very unlike each other, the different roles and the different menu.
• 12:11
  Speaker 1: And it was like the norri tacos. I've never seen
• 12:13
  Speaker 1: a nori taco on a sushi restaurant before, probably because
• 12:16
  Speaker 1: when you think of a norri taco it sounds sacrilegious,
• 12:19
  Speaker 1: but it's really just a reorganized sushi role. All of
• 12:22
  Speaker 1: the ingredients are fresh, it's all raw tuna, all that
• 12:25
  Speaker 1: nothing is cooked except the fried nori taco shell itself,
• 12:29
  Speaker 1: and that fried nori shell is perfect because again I
• 12:34
  Speaker 1: don't know how. I don't know how he does any
• 12:36
  Speaker 1: of this, but when you have so own fries stuff,
• 12:40
  Speaker 1: he fries it so that there's no extra oil and
• 12:43
  Speaker 1: the oil doesn't get into anything. And he's very meticulous.
• 12:47
  Speaker 1: So I assume he watched some YouTube video and just
• 12:49
  Speaker 1: knows the perfect temperatures of how to fry stuff. But
• 12:53
  Speaker 1: it's very rare to find that level of quality in
• 12:57
  Speaker 1: fried foods for me and I, I don't need a
• 13:00
  Speaker 1: lot of fried foods, but I try them in places
• 13:03
  Speaker 1: where the food is good and the fried part is
• 13:05
  Speaker 1: an integral component of a dish. And I still don't
• 13:08
  Speaker 1: like fried foods very often, that is, breaded and fried
• 13:11
  Speaker 1: foods specifically. Even fried foods are tricky, but I'm mostly
• 13:15
  Speaker 1: referring to breaded fried stuff, and especially in sushi. So
• 13:20
  Speaker 1: every time I went to Sushi Miyagi in Panama City, Baby,
• 13:25
  Speaker 1: I'm saying it so that if you're anywhere nearby, you go.
• 13:29
  Speaker 1: I almost took a Japanese friend there, but she missed
• 13:33
  Speaker 1: my message and I left a couple days later, so
• 13:36
  Speaker 1: we didn't get to go together. I was very curious
• 13:38
  Speaker 1: what she would think because the dishes at Sushi Miyagi,
• 13:42
  Speaker 1: and like I said, there's a huge menu, maybe one
• 13:44
  Speaker 1: hundred different items, very creative and original, but very few
• 13:48
  Speaker 1: of them would be considered traditional sushi just because of
• 13:52
  Speaker 1: the fruit or the way he fries things. Instead of
• 13:57
  Speaker 1: strictly only tempera battered tempera. But for my money, like
• 14:02
  Speaker 1: small breadcrumb, fried shrimp, seafood or vegetables kick the ass
• 14:08
  Speaker 1: of battered tempera any day of the week. And I
• 14:11
  Speaker 1: told hears in this at the end, I had to try,
• 14:14
  Speaker 1: like a lot of things to be sure. But his
• 14:16
  Speaker 1: sushi is better than sushi I have had in Japan.
• 14:21
  Speaker 1: It's bananas. So I spent a lot of time there,
• 14:25
  Speaker 1: a lot of time during my last week, that's right.
• 14:29
  Speaker 1: I finally flew off from Panama and now I'm in
• 14:32
  Speaker 1: medi Ian, Colombia, which was interesting because there's travel advisories
• 14:38
  Speaker 1: for traveling to Colombia. It's at like level three, so
• 14:41
  Speaker 1: it just says, reconsider your travel there. You shouldn't go
• 14:45
  Speaker 1: here right now. But it seems like a lot of
• 14:48
  Speaker 1: that is legacy fear about Colombia and the drug wars
• 14:53
  Speaker 1: that were here nearly fifty years ago. Now, I mean
• 14:57
  Speaker 1: they were more recent than that. But Median has been
• 15:00
  Speaker 1: renovating its image and investing a lot in local community,
• 15:05
  Speaker 1: I mean ever since Ascobar died, and it feels perfectly safe.
• 15:11
  Speaker 1: I'm sure there are areas where the factions at war
• 15:15
  Speaker 1: with the government. The rebels are still problematically. You don't
• 15:19
  Speaker 1: want to take a bus to the border of Venezuela
• 15:21
  Speaker 1: or something. But in the cities it feels. Yeah, it
• 15:25
  Speaker 1: seems totally nice and it's a very nice city. There's
• 15:29
  Speaker 1: mountains all around Median. I did get a house on
• 15:33
  Speaker 1: the outside of the city and then a little side
• 15:36
  Speaker 1: payach so that I can do my audio work in there.
• 15:41
  Speaker 1: It's great. There's all the payachs in Central America and
• 15:44
  Speaker 1: South America, so I can just get this tiny apartment
• 15:46
  Speaker 1: for like one hundred bucks a month or one hundred
• 15:48
  Speaker 1: and fifty and then use it as a work office
• 15:52
  Speaker 1: to do all the audio work while I stay in
• 15:54
  Speaker 1: regular airbnbs or whatever, especially if I pay in cash.
• 15:59
  Speaker 1: Most of the apartment owners here don't even have like
• 16:02
  Speaker 1: a business or anything. They just lease it in cash.
• 16:04
  Speaker 1: But alchilliea a part of the mental Oh that's another
• 16:07
  Speaker 1: thing that's been going on. Okay, I'm in Columbia. Median's cool,
• 16:10
  Speaker 1: but I've only been here a couple of days. The
• 16:12
  Speaker 1: food's good. I don't have too much to say about
• 16:14
  Speaker 1: Median yet, except that it's very mountainous. The middle of
• 16:18
  Speaker 1: the city. For a long part of it. It's a
• 16:21
  Speaker 1: mostly flat city. It's flat, but I'm just about on
• 16:25
  Speaker 1: the edge. And because of that, I am in hill neighborhood.
• 16:29
  Speaker 1: Every block is like forty five degrees up or forty
• 16:33
  Speaker 1: five degrees down, and it's surprise it's difficult to get around.
• 16:37
  Speaker 1: I was gonna start running, and I did find a
• 16:41
  Speaker 1: small park nearby, but I'm gonna go look for a
• 16:44
  Speaker 1: running track or something. There are exercise parks here, which
• 16:48
  Speaker 1: is really cool because I really liked using those in
• 16:51
  Speaker 1: Panama City, and there are a bunch here and there's
• 16:54
  Speaker 1: one pretty close by in a pretty big park area,
• 16:59
  Speaker 1: so I'm wondering if there's a place to run there also.
• 17:02
  Speaker 1: But anyway, many in's cool. It's still hotter than I
• 17:06
  Speaker 1: thought it was going to be. It's seventeen degrees celsius
• 17:09
  Speaker 1: right now. It's just sixty three degrees fahrenheit roughly, but
• 17:13
  Speaker 1: I'm still hot. I don't know. Maybe it's because I've
• 17:16
  Speaker 1: been in so many warm countries lately, like it's just
• 17:21
  Speaker 1: I'm too hot. I got to go to Bogata because
• 17:23
  Speaker 1: that's at eight thousand feet of elevation over eighty six
• 17:26
  Speaker 1: hundred feet or something. And I know it's cold there,
• 17:30
  Speaker 1: but I think I've just spent too much time in
• 17:32
  Speaker 1: Central South America in the tropical regions. So even though
• 17:35
  Speaker 1: it's drier and cooler here, I can walk around and
• 17:37
  Speaker 1: shoes here, which is good. My sandals were almost dead,
• 17:40
  Speaker 1: so I left those behind when I on the trip
• 17:43
  Speaker 1: to medi Ian One so I didn't have to pack
• 17:46
  Speaker 1: them and carry an extra something. But also just I
• 17:49
  Speaker 1: figured it would be cold enough here because that sixty
• 17:51
  Speaker 1: degrees pretty comfortable. But yeah, still a little too hot
• 17:55
  Speaker 1: for me. So I'll stay here for one month, I
• 17:58
  Speaker 1: don't know, maybe two, but I anticipate that. I'm really
• 18:03
  Speaker 1: I've want some cold weather lately, so I think I'm
• 18:05
  Speaker 1: gonna go up to Bogata just so I can instantly
• 18:07
  Speaker 1: get down to the forties and really be chilly and
• 18:12
  Speaker 1: remember what it's like to be cold. It's been too long.
• 18:16
  Speaker 1: It's been all tropical for me or warm for almost
• 18:19
  Speaker 1: a year, which is a long time for my hot
• 18:24
  Speaker 1: blooded nature. I prefer colder weather, so I'll probably check
• 18:28
  Speaker 1: out Bogata. This is already higher than Denver. This city.
• 18:31
  Speaker 1: Oh but the safety right. The other thing about Denver
• 18:34
  Speaker 1: is I checked all the safety statistics like violent crimes
• 18:38
  Speaker 1: in Denver versus Median. They're higher in Denver, so Median
• 18:42
  Speaker 1: as a city seems perfectly safe now. All the travel
• 18:46
  Speaker 1: advisories definitely seem to reflect like legacy anxieties about what
• 18:51
  Speaker 1: was happening very real before civil factions, the rebellion, fighting
• 18:56
  Speaker 1: against the government and coups, and yeah, the drug war
• 19:00
  Speaker 1: and everything, but none of that is actually happening now
• 19:05
  Speaker 1: in the middle of the cities where all the travel
• 19:08
  Speaker 1: adviersoris are still in effect. And I just met so
• 19:12
  Speaker 1: many Colombians when I was in Panama City, a bunch
• 19:15
  Speaker 1: from Medaean, a bunch from Bogata, up all over Colombia,
• 19:20
  Speaker 1: and none of them seemed to me to be the
• 19:22
  Speaker 1: least bit afraid about going back to Colombia or anything.
• 19:24
  Speaker 1: They were all tourists having fun, and they weren't rich kids.
• 19:28
  Speaker 1: They were all assistance for a company or so. They're
• 19:31
  Speaker 1: just normal people who flew to Panama City chief flight
• 19:34
  Speaker 1: ticket for a vacation in a different country. But there
• 19:37
  Speaker 1: was just no look of yeah, it's a little dangerous
• 19:42
  Speaker 1: over there still, which if you talk to someone from
• 19:45
  Speaker 1: Morocco or Israel or some place where war is pretty common.
• 19:51
  Speaker 1: There's just a different tone of voice, and there's a
• 19:53
  Speaker 1: different way they address violence in their own country when
• 19:58
  Speaker 1: it's tangiually brought up in conversation. So having met and
• 20:04
  Speaker 1: talked to so many Colombians for the past few months,
• 20:07
  Speaker 1: it just seemed like an okay place to go, regardless
• 20:09
  Speaker 1: of the travel advisory. And I mean, they're chill here.
• 20:14
  Speaker 1: This is a laid back city for sure, a little
• 20:19
  Speaker 1: less urban in some ways than Panama City, but also
• 20:23
  Speaker 1: very green. Lots of built up malls, big buildings everywhere,
• 20:27
  Speaker 1: better roads. It feels very modern, but there's still a
• 20:31
  Speaker 1: very strong local traditional culture. When people bought an apartment
• 20:37
  Speaker 1: and then managed the restaurant they own below the apartment,
• 20:40
  Speaker 1: that kind of thing. There's a lot of local restaurants
• 20:43
  Speaker 1: in my neighborhood because, like I said, I'm a little
• 20:45
  Speaker 1: bit outside of the city. But it's cool. It's nice.
• 20:48
  Speaker 1: They're exercise places. My apartment's pretty cool. It's super tiny,
• 20:53
  Speaker 1: but it has a washing machine and a fridge and
• 20:56
  Speaker 1: an air fryer. I haven't had an air fryer in
• 20:58
  Speaker 1: my apartment in a while, I don't know, but it's
• 21:03
  Speaker 1: very fun to have the air fryer again, because they
• 21:04
  Speaker 1: have all sorts of salchich like sausages and meats here
• 21:10
  Speaker 1: that you can buy on the road, and I just
• 21:12
  Speaker 1: take them home and fry them exactly to my desired crispiness.
• 21:16
  Speaker 1: And I got a chariso that kind of sucked, and
• 21:19
  Speaker 1: then I put in my air fryer for five minutes
• 21:22
  Speaker 1: and it was great. I also just made a sandwich,
• 21:26
  Speaker 1: which might sound pedestrian to you, but it's a novelty
• 21:30
  Speaker 1: to me. It's been a year since I had a sandwich,
• 21:35
  Speaker 1: like a very long time. Because most sandwiches are everywhere.
• 21:40
  Speaker 1: You can always buy them in the shops, convenience stores
• 21:43
  Speaker 1: and whatever, but they aren't the food obviously. In like Guatemala,
• 21:47
  Speaker 1: they're usually going to have tacos or something in a
• 21:50
  Speaker 1: tortilla rather than a sandwich. In India they had you know,
• 21:55
  Speaker 1: rotis that you could eat your food with, but that's
• 21:58
  Speaker 1: not a sandwich. And today I bought ham, which I
• 22:03
  Speaker 1: couldn't tell you the last time I bought ham. Bought
• 22:06
  Speaker 1: some crappy processed Gouda smoked cheese, which I have liked
• 22:11
  Speaker 1: since I was a little tike. Some interesting thing that
• 22:15
  Speaker 1: said it was cabbage but looks much more like kale.
• 22:19
  Speaker 1: But it's like the cheapest vegetable. I don't know, it's
• 22:22
  Speaker 1: very confused, but it's this super leafy, broad leafed green
• 22:26
  Speaker 1: vegetable that was great for the vegetable part of the sandwich.
• 22:31
  Speaker 1: And then they have pan Priamavera, which is a very
• 22:33
  Speaker 1: fluffy Haula type bread, and I made a couple of
• 22:38
  Speaker 1: ham sandwiches and it was really fun. And I did
• 22:41
  Speaker 1: get some sausage podle as well, just so I could
• 22:44
  Speaker 1: have a little sauce in there. Bread still makes me
• 22:47
  Speaker 1: feel heavy, so I don't know if I'm gonna buy
• 22:49
  Speaker 1: much more sandwich stuff after I use up this one
• 22:52
  Speaker 1: Pandpria Maavera, which is huge. It's like I don't know
• 22:55
  Speaker 1: the size of two shoe boxes for Bucks seventy five
• 22:59
  Speaker 1: or whatever. Things don't seem much cheaper here than in Panama,
• 23:03
  Speaker 1: maybe a little bit. The meals themselves, like big meals,
• 23:07
  Speaker 1: seem a little more expensive. I've heard that the menu Delda,
• 23:10
  Speaker 1: the menu of the day are cheaper if you got
• 23:12
  Speaker 1: all the restaurants between two to five, something like that.
• 23:17
  Speaker 1: Their lunch specials Menudeldia are all cheaper here. But whatever,
• 23:21
  Speaker 1: I'll try it. If I try it, and if not, whatever,
• 23:24
  Speaker 1: there's there's so many. I could go to one restaurant
• 23:27
  Speaker 1: every day and I wouldn't be half done just seeing
• 23:31
  Speaker 1: my little eight block neighborhood. I wouldn't be done seeing
• 23:34
  Speaker 1: all the restaurants just here, even if I went to
• 23:36
  Speaker 1: a different one every day. And that's why I don't
• 23:39
  Speaker 1: travel with the plan, because I'm gonna wander around. I'm
• 23:42
  Speaker 1: gonna find great restaurants, and some of them will be
• 23:46
  Speaker 1: better than others, but there's no doubt that there's gonna
• 23:50
  Speaker 1: be something cool to find as long as I just
• 23:52
  Speaker 1: keep walking up and down these frickin mountains for the
• 23:56
  Speaker 1: next month. I do. Like like I said, it feels
• 24:00
  Speaker 1: very safe here and there are trees everywhere. I think
• 24:03
  Speaker 1: it's even more green than Panama, which is crazy because
• 24:06
  Speaker 1: Panama is so green like that city. Panama City specifically
• 24:11
  Speaker 1: is just very well integrated with trees, and it looks
• 24:14
  Speaker 1: like they put a lot of work into making sure
• 24:16
  Speaker 1: the trees are everywhere, and they're planned out in very
• 24:20
  Speaker 1: but they feel organic, like there are just trees there.
• 24:23
  Speaker 1: What's a little different here in medie Inn, it feels
• 24:25
  Speaker 1: like they just never cut down the trees. They built
• 24:29
  Speaker 1: up blocks of apartments like the Payache that I'm renting here,
• 24:33
  Speaker 1: and then my apartment across the street, But the trees themselves,
• 24:38
  Speaker 1: they have a more diverse mix of vegetation, and it's
• 24:42
  Speaker 1: not a tree in a plot and then concrete and
• 24:44
  Speaker 1: then a tree in a plot, which Panama is is
• 24:46
  Speaker 1: kind of The trees are planted along the sidewalks. These
• 24:49
  Speaker 1: are kind of like whatever, whatever they didn't need to
• 24:53
  Speaker 1: build the block they left alone. So the side of
• 24:56
  Speaker 1: the roads have a lot of different plants and real
• 24:59
  Speaker 1: looming trees over the side and stuff, which is really nice.
• 25:02
  Speaker 1: It looks it feels even more wild here, even though
• 25:05
  Speaker 1: the city itself is obviously so modern. It's really interesting
• 25:09
  Speaker 1: a very modern city obviously, but like I said, the
• 25:12
  Speaker 1: culture is also just as strong to feel here. The veteran,
• 25:16
  Speaker 1: the the what do you call like the bars, the
• 25:20
  Speaker 1: hangout bars are very low tech, low key, just some
• 25:24
  Speaker 1: wooden tables and the guy brings out your beers and
• 25:28
  Speaker 1: food from his kitchen right there. But then you walk
• 25:31
  Speaker 1: ten minutes and there's a five story mall that sells
• 25:35
  Speaker 1: the latest everything phones and whatever. So it's a very
• 25:39
  Speaker 1: interesting integration of the modern with the traditional here it
• 25:43
  Speaker 1: seems like they didn't leave either behind. But it's just
• 25:47
  Speaker 1: still a little hot for me, which really surprised me
• 25:49
  Speaker 1: because it is way cooler and more comfortable here and
• 25:52
  Speaker 1: less humid than five thousand feet lower in elevation like
• 25:57
  Speaker 1: Panama City. But I'm still I think I know to
• 26:00
  Speaker 1: freeze the blood in my veins again, get some flash
• 26:03
  Speaker 1: freeze going, so I'm comfortable then, and I can appreciate
• 26:07
  Speaker 1: tropical climates more. Bogata should help me out with that.
• 26:12
  Speaker 1: What else, Oh, back to Sushimiyagi real quick, this was cool.
• 26:15
  Speaker 1: I took pictures of their entire menu because I realized
• 26:18
  Speaker 1: there were no menu pictures on their Google account, and
• 26:23
  Speaker 1: I always check menus now before I go to a
• 26:26
  Speaker 1: restaurant if it's at all possible. And they have such
• 26:30
  Speaker 1: a diverse menu and they have pictures in their menu,
• 26:32
  Speaker 1: so I figured people would find the pictures popular, and
• 26:36
  Speaker 1: so I asked if I could, if they would mind
• 26:39
  Speaker 1: if I took a picture of everything, because it would
• 26:41
  Speaker 1: be like a lot of pictures. They have a big menu,
• 26:43
  Speaker 1: and it's a fancy flip book menu with like twelve pages.
• 26:48
  Speaker 1: But I did that. I took pictures of everything, and
• 26:50
  Speaker 1: Google sent me a email like two days later and
• 26:55
  Speaker 1: eight hundred people had already looked at the menu. And
• 26:58
  Speaker 1: it's been a couple weeks now and sixteen hundred people
• 27:02
  Speaker 1: have looked at the menu pictures I put up. So yeah,
• 27:05
  Speaker 1: if you own a restaurant and are on Google and
• 27:08
  Speaker 1: haven't put up pictures of your menu yet, I suggest it.
• 27:11
  Speaker 1: It definitely definitely helps in declaring your presence and availability
• 27:19
  Speaker 1: and customer care. I feel like, if you put up
• 27:23
  Speaker 1: your menu item, you're saying, hey, look, this is I'm
• 27:25
  Speaker 1: proud enough of this food that this is what we
• 27:28
  Speaker 1: have at these prices. If it looks good to you,
• 27:31
  Speaker 1: come check it out. Because if your food is good
• 27:33
  Speaker 1: and someone goes to check it out, they're gonna come back,
• 27:37
  Speaker 1: or I will. Something else interesting has happened. My language facility,
• 27:42
  Speaker 1: at least for Spanish, is fully back online. I talked
• 27:46
  Speaker 1: to Yerson and Paula at Sushi Miagi the past week.
• 27:51
  Speaker 1: Just I was pretty much going every day because I
• 27:54
  Speaker 1: knew I wasn't going to get good sushi once I
• 27:55
  Speaker 1: was at six thousand feet elevation, and also I just
• 27:59
  Speaker 1: love all the food, but I had been going there.
• 28:02
  Speaker 1: I don't know two months now. Really bad at time,
• 28:04
  Speaker 1: but I think so. And we've mostly been speaking English,
• 28:08
  Speaker 1: although I tried to use Spanish if it could help
• 28:11
  Speaker 1: the conversation, but your son suggested I start practicing my
• 28:15
  Speaker 1: Spanish because it was crappier than it should have been.
• 28:19
  Speaker 1: And I've been pretty I've been doing Rosetta stone for
• 28:22
  Speaker 1: ten minutes a day, but I knew that wasn't going
• 28:24
  Speaker 1: to improve me too quickly, but you know, it did
• 28:27
  Speaker 1: improve me very quickly. Was speaking it again, which I
• 28:31
  Speaker 1: knew because that kid in Guatemala who spoke Spanish to me.
• 28:34
  Speaker 1: I was better for like two weeks speaking Spanish, because
• 28:37
  Speaker 1: that kid followed me around the town and just talked
• 28:40
  Speaker 1: at me and made me respond to him for an hour.
• 28:44
  Speaker 1: And the same thing happened at Sushimiyagi. I talked with
• 28:47
  Speaker 1: those guys for four or five days maybe total, just
• 28:50
  Speaker 1: trying to actually speak in Spanish, even through my limitations.
• 28:55
  Speaker 1: And when I got to meda Ian, I was just
• 29:00
  Speaker 1: talking to people. I was having basic conversational conversations. And
• 29:05
  Speaker 1: when I talked to the person who rented the airbnb,
• 29:10
  Speaker 1: she had a surprise look and she was like, oh,
• 29:13
  Speaker 1: you can speak Spanish, and I was like, I can
• 29:15
  Speaker 1: speak pretty bad Spanish. But we had already been talking
• 29:18
  Speaker 1: for like twenty minutes in Spanish. I just didn't want
• 29:20
  Speaker 1: to say I was good in jinks myself like she'd
• 29:23
  Speaker 1: start using words I didn't understand. But I realized that
• 29:26
  Speaker 1: we had been talking, yeah, for twenty minutes. And I
• 29:28
  Speaker 1: got a bus into the city, and every interaction in
• 29:33
  Speaker 1: the airport I was able to ask where I could
• 29:35
  Speaker 1: get a SIM card and where a specific bank was
• 29:39
  Speaker 1: just everything I needed to ask anyone I was doing
• 29:41
  Speaker 1: in Spanish, and completely naturally, as if I was whatever
• 29:46
  Speaker 1: twenty years younger in high school when I was actually
• 29:48
  Speaker 1: good at Spanish. But I feel extremely comfortable speaking Spanish now,
• 29:53
  Speaker 1: And this is this feeling now with my Spanish is
• 29:58
  Speaker 1: how I used to feel about every languag. And I
• 30:00
  Speaker 1: think the thing of the change was that I stopped
• 30:02
  Speaker 1: talking to as many people because I'm listening to so
• 30:05
  Speaker 1: many podcasts, I'm doing all of this audio work. I
• 30:08
  Speaker 1: even exercise alone, so I think I'm doing too much alone.
• 30:12
  Speaker 1: I think I'm doing too many solo activities and I'm
• 30:15
  Speaker 1: not even trying really to push myself with Spanish, because
• 30:19
  Speaker 1: even two weeks ago I talked to a girl and
• 30:22
  Speaker 1: I was still like, man, you got to study more.
• 30:24
  Speaker 1: Why can't you speak to this waitress about very common
• 30:29
  Speaker 1: topics that you're familiar with, my history with my school
• 30:32
  Speaker 1: and all like that. And now with this new host here,
• 30:36
  Speaker 1: I could explain all of that like super easily, and
• 30:39
  Speaker 1: maybe more importantly, I could understand everything that I knew
• 30:43
  Speaker 1: that she was talking to me about, or that anyone
• 30:46
  Speaker 1: had talked to me in the past week. I could
• 30:49
  Speaker 1: understand them to my level. Like the unknown words were
• 30:52
  Speaker 1: obviously still unknown, but anything I did understand, my brain
• 30:55
  Speaker 1: was just comprehending it. So that was pretty satisfying and
• 30:59
  Speaker 1: makes me want to go back to Japan because I've
• 31:02
  Speaker 1: been watching some anime lately, because I never got as
• 31:06
  Speaker 1: good as I wanted to be in Japan, because again,
• 31:09
  Speaker 1: I was always listening to English language podcasts and walking
• 31:13
  Speaker 1: around from town to town, so I was doing a
• 31:17
  Speaker 1: lot of solo stuff. But when I did talk to people,
• 31:20
  Speaker 1: I always felt like I should have studied more. So
• 31:24
  Speaker 1: I don't know, I'm pretty excited. I feel the language
• 31:27
  Speaker 1: facility just feels like it's back online, so I want
• 31:30
  Speaker 1: to try it with something else after Spanish, because I
• 31:35
  Speaker 1: feel like I'm racking up the vocabulary and everything pretty
• 31:39
  Speaker 1: quickly now that I can talk to people. But I
• 31:41
  Speaker 1: don't know how long i'll be in South America, so
• 31:43
  Speaker 1: we'll see. Speaking of the anime, though, I finished Barakamon,
• 31:48
  Speaker 1: which was recommended by Sofia friend in Guatemala, and I
• 31:54
  Speaker 1: think I finally get Slice of Life anime, which I
• 31:57
  Speaker 1: never really liked before. I thought it was kind of
• 31:59
  Speaker 1: slow for me, but I liked the parent child relationship
• 32:07
  Speaker 1: that was in Barackamon, and so I looked for other
• 32:11
  Speaker 1: things like it. And I watched Bunny Drop, which is
• 32:15
  Speaker 1: another interesting movie where a businessman has to take in
• 32:22
  Speaker 1: a child and raise them basically and kind of disrupts
• 32:25
  Speaker 1: his life, but he learns that that relationship with the
• 32:30
  Speaker 1: child was something he was missing in his own life.
• 32:33
  Speaker 1: Oh autobiographical, I don't think so, but I'm enjoying the
• 32:38
  Speaker 1: relationship on screen for twenty minutes at a time. And
• 32:41
  Speaker 1: then I watched another one really interesting called Silver Spoon,
• 32:45
  Speaker 1: and that was about this high school student who fills
• 32:49
  Speaker 1: an exam so he goes to an agricultural high school instead,
• 32:53
  Speaker 1: and that show is really interesting because it didn't fit
• 32:55
  Speaker 1: into the parent child's relationship dynamic that I had been
• 32:59
  Speaker 1: in going in these other Slice of Life animes, but
• 33:03
  Speaker 1: it did. It was completely different. So that's why I
• 33:06
  Speaker 1: think now it's not just that specific dynamic. I just
• 33:09
  Speaker 1: like Slice of Life stuff now, because they really went
• 33:13
  Speaker 1: into animal husbandry and how to take care of animals,
• 33:16
  Speaker 1: how to slaughter them, the difficult the cognitive dissonance of
• 33:22
  Speaker 1: knowing you want to eat that pig, but also you
• 33:24
  Speaker 1: want to name it and become friends with that pig
• 33:26
  Speaker 1: that you were raising. And they just had a lot
• 33:28
  Speaker 1: of really interesting animal husbandry facts and agricultural facts in
• 33:32
  Speaker 1: general in the show. And yeah, really good character relationships
• 33:37
  Speaker 1: and dynamics. I was pretty impressed by Silver Spoon. I
• 33:41
  Speaker 1: was very impressed by Silver Spoon. The one that has
• 33:44
  Speaker 1: hit me the least star is Poco's oodone World. But
• 33:49
  Speaker 1: I think that's primarily because it's called oodone World and
• 33:52
  Speaker 1: it's not about Oodon for eleven of twelve episodes, and
• 33:57
  Speaker 1: it's really not even about it. In the twelfth episode.
• 34:00
  Speaker 1: Udon does not play a significant part in that anime.
• 34:04
  Speaker 1: And I checked the Japanese and it says Poco's Udon World.
• 34:08
  Speaker 1: That's the straight up title, like, yeah, his family owned
• 34:11
  Speaker 1: a nudon restaurant, but it's not. It's barely mentioned. And
• 34:16
  Speaker 1: I like udon, but it did teach me that Kagawa
• 34:19
  Speaker 1: Prefecture is Udon Prefecture like in real life Japan. So
• 34:24
  Speaker 1: next time I go to Japan, I'm gonna have to
• 34:26
  Speaker 1: go to Kagawa because Udon's my favorite kind of Japanese noodle.
• 34:30
  Speaker 1: I think like a curry udon two Get out of Here,
• 34:36
  Speaker 1: or a spicy pork udo. Oh my gosh, I've been
• 34:39
  Speaker 1: talking to you too many people about Japan lately, and
• 34:42
  Speaker 1: I've been eating too much good sushi lately in Panama City.
• 34:46
  Speaker 1: I really I I don't know how long my South
• 34:48
  Speaker 1: America trip's gonna last because I feel like I gotta
• 34:51
  Speaker 1: get back to Asia. It's been a while East Asia specifically. Also,
• 34:57
  Speaker 1: my visa for China expire next year, so I want
• 35:02
  Speaker 1: to use it one more time, I think, and go
• 35:04
  Speaker 1: to Yunan before it expires, because that's one of the
• 35:09
  Speaker 1: only parts of China I have never visited. I think
• 35:12
  Speaker 1: because it's always talked about is more touristy. It's kind
• 35:15
  Speaker 1: of like the weed capital of China because marijuana grows
• 35:18
  Speaker 1: naturally in all the fields, and because of that reason,
• 35:22
  Speaker 1: it's more touristy. It's in the mountains too, it's beautiful apparently,
• 35:26
  Speaker 1: So yeah, they didn't have a lot of famous mountains
• 35:30
  Speaker 1: to climb either. I climbed all the famous mountains that
• 35:33
  Speaker 1: I knew about. But you know what, why not? Like
• 35:38
  Speaker 1: medie Ian's supposed to be a crazy touristy town, but
• 35:42
  Speaker 1: I think I chose the neighborhood where no tourists are
• 35:45
  Speaker 1: at all because I haven't seen one since I gotten
• 35:47
  Speaker 1: into my neighborhood. I haven't seen one since I got
• 35:50
  Speaker 1: off the bus, actually, which is how I like it.
• 35:52
  Speaker 1: I prefer less tourists. But I feel like in Yunan,
• 35:55
  Speaker 1: the most touristy city in China, is still not gonna
• 36:00
  Speaker 1: be very touristy because they do not have a lot
• 36:03
  Speaker 1: of visitors in that country. But anyway, I'm loving these
• 36:06
  Speaker 1: slice of life things. I just got into a new
• 36:08
  Speaker 1: one where a guy has to race his daughter alone
• 36:12
  Speaker 1: and they make friends with the co owner of this restaurant.
• 36:16
  Speaker 1: She invites them to learn to cook with her because
• 36:19
  Speaker 1: she's not great at cooking and he's terrible at cooking,
• 36:22
  Speaker 1: and his daughter isn't eating well because he just makes
• 36:26
  Speaker 1: microwave dinners all the time, and so they're all learning
• 36:29
  Speaker 1: to cook together. And then there's that parent child dynamic,
• 36:33
  Speaker 1: which I liked in the other two animes, and I
• 36:35
  Speaker 1: really like it. I love these food animes. I watched
• 36:38
  Speaker 1: Food Wars before. I love Japanese food obviously, but I
• 36:43
  Speaker 1: love the devotion to cooking their food almost more than
• 36:47
  Speaker 1: I like the food itself, because Japanese cooking, like a
• 36:50
  Speaker 1: lot of their dishes don't have super strong flavors, which
• 36:54
  Speaker 1: I do prefer. I like very strong flavors. But the
• 36:57
  Speaker 1: care in these animes but also in real life that
• 37:01
  Speaker 1: Japanese chefs put into creating their dishes, like the care
• 37:07
  Speaker 1: they take with each ingredient, how they prepare it, how
• 37:12
  Speaker 1: regimented really their cooking is is very interesting and fascinating
• 37:17
  Speaker 1: to watch, and it, of course an anime, it always
• 37:19
  Speaker 1: looks even better than it could in real life, like
• 37:22
  Speaker 1: I just learned, and they put real information in these
• 37:26
  Speaker 1: animes also, which is really interesting. I never knew about
• 37:29
  Speaker 1: gohe mochi, but it sounds great. It's rice mochi. And
• 37:33
  Speaker 1: then you make a separate sauce, and you grill the
• 37:35
  Speaker 1: rice mochi on a pair of chopsticks or whatever on
• 37:38
  Speaker 1: a couple skewers, and then put the sauce on and
• 37:41
  Speaker 1: then grill it again, so you have a savory rice
• 37:47
  Speaker 1: grilled savory grilled rice mochi. I don't know, it sounds
• 37:49
  Speaker 1: freaking great. Maybe I'm hungry. Maybe I should have made
• 37:52
  Speaker 1: three sand which is instead of two today. Hmmm. No,
• 37:56
  Speaker 1: I just love watching these food animes, and then yeah,
• 37:59
  Speaker 1: I love food, so get off my back me. So,
• 38:03
  Speaker 1: I was watching Star Trek recently, the Next Generation, which
• 38:07
  Speaker 1: is still good. The third season is very good, but
• 38:09
  Speaker 1: I feel like there are definitely a couple episodes in
• 38:12
  Speaker 1: the first and second seasons that hold up to the
• 38:15
  Speaker 1: quality of the third season. But I'd be curious if
• 38:19
  Speaker 1: I go back and still feel the same way, because
• 38:21
  Speaker 1: the third season is also very good, and people usually
• 38:25
  Speaker 1: say the third season is good, first and second are
• 38:27
  Speaker 1: not very good, apparently on the community of Trekkies. But
• 38:31
  Speaker 1: I was watching an episode and I realized one that
• 38:35
  Speaker 1: Pamela Adlon is in Star Trek, and there's so many
• 38:38
  Speaker 1: famous people and it's amazing to see them constantly. Leland Palmer,
• 38:44
  Speaker 1: Sarah Palmer's dad from Twin Peaks is in this and
• 38:47
  Speaker 1: I know he's famous and has a real name, but
• 38:48
  Speaker 1: I'm sorry, I don't know it off the top of
• 38:50
  Speaker 1: my head. So I'm recognizing all these people. I can't believe.
• 38:53
  Speaker 1: Pamela Adlin. The Next Generation feels like such an old show,
• 38:57
  Speaker 1: but it's not that old, and Pamela was great. She
• 39:01
  Speaker 1: was Pamela Sewell, I think. At that point, anyway, I
• 39:06
  Speaker 1: accidentally hit a button and it switched to audio tracks,
• 39:09
  Speaker 1: and I found out there was a hole behind the
• 39:11
  Speaker 1: scenes commentary of cast and Crewe giving commentary on every
• 39:15
  Speaker 1: single episode. So I think I'm going to rip the
• 39:18
  Speaker 1: audio from all three seasons that I have and make
• 39:23
  Speaker 1: them into audio files that I can listen to like
• 39:26
  Speaker 1: a podcast. I listened to so many podcasts anyway, and
• 39:29
  Speaker 1: right now I'm interested in the world of Star Trek,
• 39:32
  Speaker 1: and I listened to a little bit of the behind
• 39:34
  Speaker 1: the scenes commentary, and there was a lot of interesting
• 39:36
  Speaker 1: information I had no idea, like the length of the
• 39:40
  Speaker 1: voyager or what is it the enterprise ship is four
• 39:45
  Speaker 1: feet long. Just a bunch of interesting stuff that makes
• 39:47
  Speaker 1: the world more complete. Than the people that made it,
• 39:49
  Speaker 1: and I'm interested in that stuff, so I might make
• 39:52
  Speaker 1: a personal podcast out of that director's commentary, cast and
• 39:57
  Speaker 1: crew commentary and listen to that instead of my other
• 40:01
  Speaker 1: pocket in addition to my other podcasts. Okay, I wrote
• 40:04
  Speaker 1: down leaf lettuce training. What could that possibly mean? I
• 40:11
  Speaker 1: don't know what that is supposed to remind me of,
• 40:14
  Speaker 1: so let's move on from that. There's a Japanese tradition
• 40:17
  Speaker 1: that I saw in that Bunny Drop anime, the one
• 40:20
  Speaker 1: a child is born, you plant a tree. And I
• 40:23
  Speaker 1: have one of my closest friends I've known since I
• 40:25
  Speaker 1: was one is Japanese and his parents are both Japanese,
• 40:29
  Speaker 1: and I'm wondering if they plant to trees from because
• 40:31
  Speaker 1: they have a few trees in their yard and a
• 40:33
  Speaker 1: few kids, and I'm wondering if if they did that
• 40:36
  Speaker 1: tradition because I remember I read about it in real
• 40:39
  Speaker 1: life in a book somewhere, and I'm pretty sure that's
• 40:43
  Speaker 1: a real tradition. But I think if I have kids,
• 40:46
  Speaker 1: I'd love to plant a tree that grows with the
• 40:48
  Speaker 1: kid and then you know, when they're thirteen or whatever,
• 40:51
  Speaker 1: I'll be like Boom planted that when you're born. Yeah,
• 40:54
  Speaker 1: you like how it's thirty feet tall? Pretty cool? Huh yeah,
• 40:57
  Speaker 1: pretending that I somehow how did something as cool as
• 41:01
  Speaker 1: a tree that grows to thirty feet tall with ten
• 41:05
  Speaker 1: thousand leaves. Trees are amazing. Huh. Trees are pretty amazing.
• 41:10
  Speaker 1: Go back to sushi miyagi real quick. Your son asked
• 41:13
  Speaker 1: me how his sushi was different from the sushi chefs
• 41:16
  Speaker 1: of Japan at the end, like, he started asking me
• 41:20
  Speaker 1: a couple questions about his sushi when he found out
• 41:22
  Speaker 1: I had been to Japan. I don't know for a
• 41:25
  Speaker 1: year altogether, in the multiple trips I've taken there, and
• 41:28
  Speaker 1: how I ate a five woggu beef and all the
• 41:33
  Speaker 1: different great sushi's super expensive to normal by the metro.
• 41:38
  Speaker 1: And that was a very flattering question, and I explained
• 41:41
  Speaker 1: the only difference that I could tell was, I think
• 41:47
  Speaker 1: the vinegar like the vinegar content of the sushi rice itself.
• 41:52
  Speaker 1: Your son uses white vinegar rather than rice vinegar, which
• 41:55
  Speaker 1: is what they use in Japan, because rice vinegar is
• 41:59
  Speaker 1: pretty expensive and Central America. But however, your son cook said,
• 42:02
  Speaker 1: I don't know if he leaves it out so it
• 42:04
  Speaker 1: mellows a bit but it's much less sharp than a
• 42:07
  Speaker 1: white vinegar rice can be. So I told him that
• 42:11
  Speaker 1: I think the rice is different, but that's about it.
• 42:14
  Speaker 1: His fish, his tuna especially, is as fresh as many
• 42:18
  Speaker 1: much of the tuna I have had in Japan Japanese sushi,
• 42:22
  Speaker 1: And as far as the vinegar goes, he's using white
• 42:25
  Speaker 1: rice vinegar as well as I have ever tasted white
• 42:29
  Speaker 1: rice sushi white vinegar sushi rice before. You can taste
• 42:34
  Speaker 1: the vinegar very slightly, but it's soft rather than harsh
• 42:38
  Speaker 1: like white vinegar usually is. So he must boil it
• 42:41
  Speaker 1: and add some sugar or something first, or salt, because
• 42:44
  Speaker 1: it's a lot less bity than white vinegar sushi rice
• 42:49
  Speaker 1: usually is. So I told him, like, don't change yours.
• 42:52
  Speaker 1: I don't think the difference in quality, since you can
• 42:55
  Speaker 1: use white vinegar in your sushi rice so well, I
• 42:58
  Speaker 1: don't think the difference in quality is going to be
• 43:01
  Speaker 1: particularly noticeable if you move to rice vinegar. If it's
• 43:07
  Speaker 1: an added expense. The sushi rice at Sushi Miyagi is
• 43:10
  Speaker 1: already so good, I don't see the point in changing it.
• 43:13
  Speaker 1: It doesn't stick together. You can taste every individual grain,
• 43:17
  Speaker 1: but it's soft. But it's also fluffy, and it's soft,
• 43:20
  Speaker 1: and it's fluffy. It is great great sushi rice. Really,
• 43:25
  Speaker 1: if you go to a sushi restaurant and the rice
• 43:27
  Speaker 1: isn't good, it doesn't matter what it means that that's
• 43:30
  Speaker 1: a bad restaurant, don't go there again, or you can
• 43:33
  Speaker 1: try give it a second chance, you know. But I
• 43:36
  Speaker 1: have never been to one that makes bad rice and
• 43:38
  Speaker 1: gone back and then it's suddenly good. And if you
• 43:41
  Speaker 1: have bad rice, then even good fish doesn't taste very
• 43:44
  Speaker 1: good because the grain is either crunchy or it's sticky,
• 43:48
  Speaker 1: or it's just old and stale, so it's porous chewy
• 43:52
  Speaker 1: like it shouldn't be. And Miyagi has perfect sushi rice.
• 43:57
  Speaker 1: I wouldn't touch a thing, but now I do. See.
• 44:00
  Speaker 1: This is another reason why I got to go to
• 44:02
  Speaker 1: Japan and try some rice vinegar sushi rice, because what
• 44:06
  Speaker 1: if I'm remembering it differently. So in my last week
• 44:09
  Speaker 1: in Panama City, this girl who was there the first
• 44:15
  Speaker 1: week I had moved in came back to Panama City
• 44:19
  Speaker 1: and she was she's a camgirl, for sure, I'll just
• 44:24
  Speaker 1: say you could hear it. But I saw her cooking
• 44:29
  Speaker 1: breakfast a couple days later and said hello, because I
• 44:34
  Speaker 1: remember she had a cool Indian name, and she was very,
• 44:40
  Speaker 1: very smart, but she likes conspiracy theories more than she
• 44:46
  Speaker 1: likes a lot of science, and so we talked and
• 44:49
  Speaker 1: had a lot of fun. She told me about her
• 44:51
  Speaker 1: She believes in the hollow earth and reincarnation and more tangibly,
• 44:56
  Speaker 1: the factual prehistory that hasn't made it into books yet,
• 44:59
  Speaker 1: like Beckley Tepe or well the other Turkish cave systems
• 45:07
  Speaker 1: from thousands of years ago, just less popular factual prehistories.
• 45:13
  Speaker 1: And then I've been listening to Portishead just recently, and
• 45:17
  Speaker 1: the Indian girl was listening to Portishead the day after
• 45:21
  Speaker 1: I started listening to it, and it was singing along
• 45:24
  Speaker 1: to it. But I was already leaving the city in
• 45:26
  Speaker 1: two days and it just wasn't the right time to
• 45:29
  Speaker 1: start any sort of relationship, and so I enjoyed her
• 45:33
  Speaker 1: singing from my room and the yeah. Then I flapped
• 45:37
  Speaker 1: off to Columbia. But apparently it was beautiful women week
• 45:40
  Speaker 1: because another it's been all guys in that payace in Panama,
• 45:46
  Speaker 1: which when I moved to that paiach was almost all
• 45:49
  Speaker 1: women and then me, so that was nice because girls
• 45:52
  Speaker 1: are pretty and I'm more comfortable around them than around
• 45:56
  Speaker 1: stinky boys. And then after the first month it was
• 45:59
  Speaker 1: all guys and so there's only one shared bathroom, so
• 46:02
  Speaker 1: that was used much more. And I use the bottle bidet.
• 46:07
  Speaker 1: But in Central South America they use a trash can
• 46:11
  Speaker 1: next to the toilet that you throw your dirty paper
• 46:13
  Speaker 1: in after you wipe yourself, which I think is gross
• 46:16
  Speaker 1: and is maybe why I'm living in my own apartment,
• 46:21
  Speaker 1: why I rented my own apartment again so I didn't
• 46:23
  Speaker 1: have to sit on toilet next to a waste basket
• 46:27
  Speaker 1: full of human waste. By the way, if you're traveling
• 46:31
  Speaker 1: to a country that says don't throw paper in here,
• 46:34
  Speaker 1: you can't use toilet paper in this toilet, that's not true.
• 46:38
  Speaker 1: I've done that in every country that says not to
• 46:40
  Speaker 1: do that. If you use too much toilet paper, it
• 46:44
  Speaker 1: will clog. Their pipes are thinner. But if you don't
• 46:47
  Speaker 1: use too much toilet paper, it works fine. The only
• 46:50
  Speaker 1: thing is I think everybody uses gobs of toilet paper,
• 46:54
  Speaker 1: so maybe don't. Actually I use the bidet. You should
• 46:57
  Speaker 1: just start using the bidet because if you throw in
• 46:59
  Speaker 1: ten piece toilet paper, it probably will clog the toilets,
• 47:02
  Speaker 1: and then you're gonna blame me for recommending to do it. No,
• 47:05
  Speaker 1: that's I don't recommend you use toilet paper, regardless of
• 47:08
  Speaker 1: the sign on the door that says not to. I
• 47:10
  Speaker 1: recommend you use a bidet, a bottle bidet, or if
• 47:15
  Speaker 1: you're lucky enough to be in one of the countries
• 47:18
  Speaker 1: with bidets everywhere, then obviously spray on. I went to
• 47:23
  Speaker 1: a bar that I've been meaning to go to since
• 47:25
  Speaker 1: I landed in Panama, and I figured, you know what
• 47:28
  Speaker 1: you're leaving in a couple days, just go and I
• 47:32
  Speaker 1: They happened to have a two for one special, so
• 47:34
  Speaker 1: I was like, okay, great, and I got a couple
• 47:36
  Speaker 1: of beers. They had a pool table in this bar
• 47:39
  Speaker 1: that I didn't even know about, and more importantly, it
• 47:42
  Speaker 1: was a balanced, recently refelt it or very well maintained
• 47:46
  Speaker 1: pool table, and the pool balls were all new. So
• 47:50
  Speaker 1: it was kind of shocking because I don't know if
• 47:52
  Speaker 1: you play pool in a lot of bars, but those tables,
• 47:55
  Speaker 1: the balls, and the queues are usually in terrible shape.
• 47:58
  Speaker 1: But these queues, a couple of them were bent, but
• 48:01
  Speaker 1: half of them were straight as an arrow. Half of
• 48:03
  Speaker 1: them were new, and the balls all looked new, and
• 48:05
  Speaker 1: the rack was new and the table was new, and
• 48:08
  Speaker 1: I had a very fun time playing. And right before
• 48:11
  Speaker 1: I finished my second beer, a guy named Darnell asked
• 48:13
  Speaker 1: if he could play me, and I was like, yeah,
• 48:15
  Speaker 1: for sure, and I won a game against him, and
• 48:19
  Speaker 1: I was like, oh my gosh, I can still play pool,
• 48:21
  Speaker 1: and it's been years since I did that, so that
• 48:23
  Speaker 1: was fun to find out. But then it was two
• 48:25
  Speaker 1: for one beers and I was like, well, this guy
• 48:27
  Speaker 1: likes to play pool. He just got here. Bar's empty.
• 48:31
  Speaker 1: I can have a couple more beers, and I asked
• 48:33
  Speaker 1: him if you want to keep playing. Darnell was like,
• 48:35
  Speaker 1: heck yeah, man. But I won the next three games
• 48:39
  Speaker 1: as well, except one time I think Darnell should have won,
• 48:41
  Speaker 1: but he was trying to show off by doing a
• 48:44
  Speaker 1: corner hit and he didn't because I don't show off
• 48:50
  Speaker 1: at pool. I just struggle to win in any way possible,
• 48:55
  Speaker 1: except I don't like blocking shots, so I never do
• 48:57
  Speaker 1: that and I always shoot from the kitchen. But anyway,
• 49:00
  Speaker 1: I won four games in a row and I was like,
• 49:02
  Speaker 1: look at me, whoo, And I knew I wasn't that good,
• 49:05
  Speaker 1: but I was pretty just happy that I had this
• 49:09
  Speaker 1: fluke happen. And then Darnell's friend showed up and he
• 49:13
  Speaker 1: played me, and he hiked my ass twice in a
• 49:17
  Speaker 1: row without breaking a sweat. The first time I did
• 49:20
  Speaker 1: like okay, and then the second time he basically ran
• 49:22
  Speaker 1: the table in I think three turns. But I had
• 49:26
  Speaker 1: a super fun time playing against I had a great
• 49:30
  Speaker 1: time winning, obviously that's always fun. Then I had a
• 49:32
  Speaker 1: good time losing against his friend, and I could see
• 49:36
  Speaker 1: all the pool knowledge was coming back after the few
• 49:38
  Speaker 1: years it's been, and I could learn stuff just from
• 49:41
  Speaker 1: watching this player who was so much better than me
• 49:45
  Speaker 1: and was having a fun time kicking my ash, you
• 49:47
  Speaker 1: could tell. And he couldn't speak any English, which maybe
• 49:50
  Speaker 1: helped him laser focus on beating the shit out of
• 49:53
  Speaker 1: that game. And that was a super fun time. That
• 49:56
  Speaker 1: was a great way to end my week last week
• 50:00
  Speaker 1: in Panama where at least colored it because I think
• 50:03
  Speaker 1: I said still had a couple of days left. All right,
• 50:06
  Speaker 1: beautiful women day in the apartment though, so there were
• 50:11
  Speaker 1: all women and then all guys, and then when I
• 50:13
  Speaker 1: was leaving, the women were all starting to come back.
• 50:15
  Speaker 1: So there was beautiful Indian girl, and then right after
• 50:17
  Speaker 1: her this beautiful Russian girl I think, or at least
• 50:20
  Speaker 1: it was some Eastern European language, but she needed a
• 50:23
  Speaker 1: USB C charger and she knocked on my door and asked,
• 50:27
  Speaker 1: and I was able to help her, and I was like, oh, no,
• 50:29
  Speaker 1: they're all coming back right now, right after I bought
• 50:31
  Speaker 1: my ticket. That's okay, because you know where there are
• 50:35
  Speaker 1: also beautiful women Colombia and literally every other country in
• 50:39
  Speaker 1: the world. So I'm fine. Oh, I have more Sushi
• 50:43
  Speaker 1: Miyagi stuff here, Okay, okay, this is another reason why
• 50:47
  Speaker 1: sushi miyagi is fantastic. You're son. When I was in
• 50:53
  Speaker 1: the middle of eating this other stuff, your son gave
• 50:56
  Speaker 1: me a salmon belly piece of nigiri, just one piece.
• 51:00
  Speaker 1: Heat it up but not blackened. He used one of
• 51:03
  Speaker 1: those little butane torches that dessert chefs and sushi chefs use.
• 51:07
  Speaker 1: But I don't know how often you get that, but
• 51:11
  Speaker 1: very often sushi chefs blacken the fat, and you can
• 51:16
  Speaker 1: blacken like a Neapolitan pizza in Italy that's supposed to
• 51:20
  Speaker 1: be blackened. I don't think you should blacken the fat
• 51:23
  Speaker 1: on salmon belly because it doesn't add a flavor, you
• 51:29
  Speaker 1: just get burnt flavor. So your son did not blacken
• 51:34
  Speaker 1: any of it, but he heated it up to a
• 51:37
  Speaker 1: very high temperature, which freaked me out because I was like, oh,
• 51:40
  Speaker 1: this isn't microwaved, right, because microwaved salmon belly is terrible.
• 51:45
  Speaker 1: It just tastes. You can't bite it. It's not very good.
• 51:48
  Speaker 1: But that's what I did. He used a lighter, held
• 51:50
  Speaker 1: it far away so that he heated it up, and
• 51:54
  Speaker 1: so the fat is soft, but you can still bite
• 51:56
  Speaker 1: through it really easy. And it was the best piece
• 52:01
  Speaker 1: of salmon belly nagiri I've ever had, and including Japan,
• 52:07
  Speaker 1: including everywhere, including that six hundred dollars whatever that place
• 52:12
  Speaker 1: Sasabune sushi I think in Hawaii, like no one did
• 52:16
  Speaker 1: salmon belly as well as he did. And the other
• 52:19
  Speaker 1: thing he did was granulated salt. I believe it was
• 52:23
  Speaker 1: sea salt, not just fine salt, and a little bit
• 52:28
  Speaker 1: of a sabi on the bottom of the salmon belly
• 52:32
  Speaker 1: but over the rice, and then sprinkled chives on top.
• 52:36
  Speaker 1: And it was the best bite of sushi I maybe
• 52:41
  Speaker 1: had at his restaurant. That can't be true. Now that
• 52:43
  Speaker 1: can't be. I mean, the nori tacos were so good,
• 52:46
  Speaker 1: but that salmon belly was insane, a truly exceptional piece
• 52:51
  Speaker 1: of sushi. It just knocked me on my ass again
• 52:55
  Speaker 1: and again. This happened like nearly every time I was
• 52:58
  Speaker 1: in the restaurant, or maybe every three times as I
• 53:00
  Speaker 1: was in the restaurant of Sushi Miyagi. But it rayified.
• 53:03
  Speaker 1: I was like, no, I'm not playing this. I'm not
• 53:05
  Speaker 1: making too big a deal out of Sushi Miyagi. Yeirson
• 53:09
  Speaker 1: is a good sushi chef. He is. He's good at
• 53:13
  Speaker 1: this because he knew what to put on the bottom.
• 53:16
  Speaker 1: He knew every like how it would match. He didn't
• 53:21
  Speaker 1: put soy sauce. He used just salt because the soy
• 53:23
  Speaker 1: sauce would definitely take away from the light but complex
• 53:27
  Speaker 1: flavors of the salmon belly. The fat makes a much
• 53:30
  Speaker 1: lighter flavor than just regular salmon. It's just perfect. So
• 53:36
  Speaker 1: again I was just like, Yep, this is a crazy
• 53:38
  Speaker 1: this is an unbelievably good sushi restaurant, and he's an
• 53:43
  Speaker 1: unbelievably good chef. Oh man, that is the best nagary
• 53:47
  Speaker 1: I've ever had. Probably that was so freaking good. I
• 53:50
  Speaker 1: have had crazy good tune in nigiri also, but in
• 53:54
  Speaker 1: terms of like a preparatory, preparated, prepared, a prepared dish,
• 54:00
  Speaker 1: a prepared piece of negeri where with multiple ingredients, that
• 54:06
  Speaker 1: that's the best one for sure. That was incredibly impressive,
• 54:10
  Speaker 1: at least in years that I've had. It was so good.
• 54:14
  Speaker 1: And let's go, let's move on with sushi miyagi. Because
• 54:18
  Speaker 1: the last day I was there, I thought my plane
• 54:20
  Speaker 1: was a lot earlier, but I actually left at noon
• 54:23
  Speaker 1: and your son and Paula offered to drive me to
• 54:25
  Speaker 1: the airport, and I said no, But then I remembered that,
• 54:32
  Speaker 1: like when you make friends, like one of the best
• 54:35
  Speaker 1: things you can do for your friends is let them
• 54:37
  Speaker 1: help you, because it feels good to help other people,
• 54:40
  Speaker 1: and you build a relationship in that. And while I
• 54:43
  Speaker 1: certainly didn't I knew how to get the subway to
• 54:46
  Speaker 1: the airport and everything, I just said, yes, thank you,
• 54:48
  Speaker 1: that'd be great, because I liked spending time with them.
• 54:51
  Speaker 1: It was nice. I wanted to stay friends. And they
• 54:54
  Speaker 1: said they'd pick me up at eight, and then at
• 54:56
  Speaker 1: one am they told me that they couldn't do it
• 54:58
  Speaker 1: because Paula got sick, and I was like, yoh, that's fine,
• 55:01
  Speaker 1: no worries, hope she feels better. And then I checked
• 55:04
  Speaker 1: my ticket one more time just to be sure that
• 55:07
  Speaker 1: I had all the times right and everything. And it
• 55:11
  Speaker 1: turns out I was set on going to the wrong airport.
• 55:16
  Speaker 1: I thought I was going to the same airport I
• 55:18
  Speaker 1: landed at Tokmen, but I was flying out of Panama Pacifico,
• 55:22
  Speaker 1: which is twenty miles away. It's on the complete opposite
• 55:26
  Speaker 1: end outside of the city of Panama. So I almost
• 55:30
  Speaker 1: had these guys drive me to the wrong airport, or
• 55:33
  Speaker 1: I almost went to the wrong airport. So it turns
• 55:36
  Speaker 1: out it was great that they could not drive me
• 55:40
  Speaker 1: and made me check. I had checked that ticket like
• 55:42
  Speaker 1: six times, and I had checked in within everything, and
• 55:45
  Speaker 1: for some reason it just slipped my mind because I
• 55:49
  Speaker 1: think I even read Panama Pacifico before, but I didn't
• 55:52
  Speaker 1: connect it. But so it would turned out to be
• 55:55
  Speaker 1: a great thing that I did not get a ride
• 55:56
  Speaker 1: to the airport, because then I could safely get an
• 56:01
  Speaker 1: uber to the correct airport, and I did, and it
• 56:05
  Speaker 1: was great. Oh my gosh, Central South American ubers are nuts.
• 56:09
  Speaker 1: That was like a fifty Yeah, I guess fifty minutes
• 56:13
  Speaker 1: forty five to fifty minutes from my apartment straight to
• 56:16
  Speaker 1: the airport. Seven dollars. The Hooper prices are nuts in
• 56:22
  Speaker 1: Oh no, no, wait, sorry, it was twelve dollars. Seven
• 56:24
  Speaker 1: dollars was the last one to the canal. But twelve
• 56:26
  Speaker 1: dollars for basically an hour long ride from my hotel
• 56:31
  Speaker 1: straight to the airport that has no public transit, no
• 56:35
  Speaker 1: mass transit connections. Pretty good. Seven Okay, it was seven
• 56:41
  Speaker 1: at four am. At four am, I could have ordered
• 56:43
  Speaker 1: it for seven dollars, but I waited until eight am
• 56:46
  Speaker 1: before I went, And so it was the day everything
• 56:49
  Speaker 1: was going. There was a bunch of you know, there's
• 56:51
  Speaker 1: more business. So it was twelve dollars instead. But still
• 56:55
  Speaker 1: twelve dollars for an hour in a taxi. It's pretty
• 56:58
  Speaker 1: dang good. And I got other rides in Panama that
• 57:01
  Speaker 1: were literally like four bucks for a twenty minute ride
• 57:05
  Speaker 1: or less than four dollars for a twenty minute ride
• 57:08
  Speaker 1: to the canal. Some of these, yeah, good ride share
• 57:13
  Speaker 1: prices in Central South America, I can say that. Yeah.
• 57:17
  Speaker 1: So I want to say thank you again to Jerson
• 57:20
  Speaker 1: and Paula not just for all the good sushi in
• 57:22
  Speaker 1: the pretty restaurant and teaching me Spanish and practicing with me,
• 57:26
  Speaker 1: but also for making sure I got on the right flight. Oh,
• 57:30
  Speaker 1: speaking of the flight, we got interesting stuff there. So
• 57:35
  Speaker 1: the airport that I flowed of, Panama Pacifico. Panama Pacifico
• 57:40
  Speaker 1: was the smallest airport I've been to since Mongolia, and
• 57:44
  Speaker 1: it was the exact same size just about It's just
• 57:46
  Speaker 1: one dome shaped building. It looked exactly like the Mongolia
• 57:50
  Speaker 1: when it was kind of weird. Wait was that Mongolia.
• 57:54
  Speaker 1: Maybe it was China. I can't remember exactly, but it
• 57:56
  Speaker 1: was in the frozen northeast of China if it wasn't
• 57:59
  Speaker 1: in Mongolia's and super tiny one building and this one
• 58:03
  Speaker 1: in Panama City but outside of the city the southwest,
• 58:07
  Speaker 1: not big one more for domestic flights, very tiny, one building,
• 58:10
  Speaker 1: dome shaped and I drove up, but I was too early,
• 58:14
  Speaker 1: so I wasn't even allowed to check in. I had
• 58:16
  Speaker 1: to wait because they don't let you in until you're
• 58:19
  Speaker 1: really close to your flight because it's so small, so
• 58:23
  Speaker 1: there's not a lot of flights, so they have everything
• 58:25
  Speaker 1: under control. But I noticed that the security lady who
• 58:29
  Speaker 1: was telling me, no, I have to wait to check in.
• 58:31
  Speaker 1: She was looking at my bag and she even asked like,
• 58:34
  Speaker 1: I think that's too big. That's too big to take
• 58:36
  Speaker 1: all your stuff with you, right, And I was like,
• 58:38
  Speaker 1: uh oh, But luckily I had my cargo jacket, and
• 58:43
  Speaker 1: that is my regular puffer jacket that I have sewed
• 58:47
  Speaker 1: a large size of my back pocket onto so then
• 58:51
  Speaker 1: I can fit most of my backpack, more than half
• 58:56
  Speaker 1: of everything my backpack into my jacket between the two
• 59:00
  Speaker 1: inner pockets, one on each side, and then the huge
• 59:04
  Speaker 1: back pocket I sewed on there that can fit my
• 59:07
  Speaker 1: laptop or all of my shirts and pants, and then
• 59:12
  Speaker 1: two outside pockets, so I had all of my health
• 59:14
  Speaker 1: stuff in the right outside pocket, all my electronics in
• 59:18
  Speaker 1: the outside left pocket, other wires for the microphone in
• 59:24
  Speaker 1: the inside pocket on the left, and on the right
• 59:26
  Speaker 1: I had a bunch of clothes and I put all
• 59:28
  Speaker 1: the clothes on that huge back pocket and the jacket
• 59:31
  Speaker 1: was totally stuffed. But because of that, my rucksack looked
• 59:36
  Speaker 1: basically empty. So even though it was bigger than forty
• 59:39
  Speaker 1: centimeters I think or whatever, they just waved me by
• 59:42
  Speaker 1: because it obviously could fit anywhere. It wasn't a big deal.
• 59:46
  Speaker 1: And I just want to say that I've that's the
• 59:48
  Speaker 1: most I've had to reshuffle my rucksack because usually I'll
• 59:52
  Speaker 1: put like maybe just the shirts or something in there
• 59:55
  Speaker 1: so it doesn't look as full and I can just
• 59:58
  Speaker 1: take my rucksack on the plane. I haven't paid for
• 1:00:02
  Speaker 1: baggage fees in a very long time because they don't
• 1:00:06
  Speaker 1: usually care. You can take your baggage on and then
• 1:00:08
  Speaker 1: if you have a jacket, put stuff in your jacket
• 1:00:10
  Speaker 1: because they can't test the weight of the person, only
• 1:00:12
  Speaker 1: the weight of your baggage. But this time I could
• 1:00:15
  Speaker 1: tell because everyone had small bags. That's the other thing.
• 1:00:18
  Speaker 1: Everyone I could see waiting for the same Median flight
• 1:00:20
  Speaker 1: I was going to get on, they all had under
• 1:00:22
  Speaker 1: forty centimeter very tiny, regular sized backpacks. Was basically the
• 1:00:27
  Speaker 1: biggest other bag I saw, and I was like, okay,
• 1:00:31
  Speaker 1: So I took everything I could out of that bag
• 1:00:33
  Speaker 1: and just put it in my luggage jacket that I
• 1:00:37
  Speaker 1: have specifically for this purpose. And it worked great. And
• 1:00:41
  Speaker 1: even though the ticket guy was like looking at my jacket,
• 1:00:43
  Speaker 1: I went through security, I put the jacket in there.
• 1:00:45
  Speaker 1: They didn't say it was weird or anything. They did
• 1:00:48
  Speaker 1: see the microphone stand, of course, and like every airport
• 1:00:51
  Speaker 1: in the world, they're like, what is this gun looking thing? Like,
• 1:00:54
  Speaker 1: that's the microphone stand folded down. It's a microphone stand.
• 1:00:58
  Speaker 1: And one of the security guards at the airport asked, oh,
• 1:01:01
  Speaker 1: do you podcast, and she like looked really interested and
• 1:01:05
  Speaker 1: I was like yeah. And then I got to the
• 1:01:09
  Speaker 1: check in office and even though I checked in online,
• 1:01:11
  Speaker 1: I have to double check in because they have to
• 1:01:14
  Speaker 1: check that I'm conforming to the Columbia standards for flying
• 1:01:18
  Speaker 1: to the country. And Colombia is pretty strict compared to
• 1:01:21
  Speaker 1: other ones because they require an online registration check in,
• 1:01:26
  Speaker 1: which I did do before, and it's easy to do.
• 1:01:29
  Speaker 1: That's just not well announced, so you might not know
• 1:01:33
  Speaker 1: to do it. But the other thing that's more of
• 1:01:36
  Speaker 1: a pain in the ass is having proof of an
• 1:01:37
  Speaker 1: onward ticket. And half the time when they say you
• 1:01:40
  Speaker 1: need proof of an on work ticket, most of the time,
• 1:01:42
  Speaker 1: actually you don't need proof of an on work ticket.
• 1:01:44
  Speaker 1: You I've landed in countries many times and they say
• 1:01:48
  Speaker 1: do you have a ticket to another country? And I
• 1:01:50
  Speaker 1: just say no, I'm not leaving for three months. So
• 1:01:52
  Speaker 1: I usually like buying my ticket in the last two
• 1:01:54
  Speaker 1: weeks or so, like Okay, stamp in the country. This one.
• 1:01:59
  Speaker 1: The flight company wouldn't let me go on the plane
• 1:02:04
  Speaker 1: unless I had proof of an onward ticket, but I
• 1:02:09
  Speaker 1: didn't want to buy one, and I didn't want to
• 1:02:11
  Speaker 1: buy a refundable one. So I just got to the
• 1:02:15
  Speaker 1: confirmation page that looked pretty similar to a confirmation purchase
• 1:02:20
  Speaker 1: page of a flight, and I screenshoted that and that's
• 1:02:25
  Speaker 1: what I showed the guy when he asked me, and
• 1:02:27
  Speaker 1: he was like, where's a confirmation number? And I was like,
• 1:02:31
  Speaker 1: I don't know. They just told me a screenshot this
• 1:02:32
  Speaker 1: and they'll email me in a few days. He was
• 1:02:35
  Speaker 1: like okay, And then I got on the plane. And
• 1:02:38
  Speaker 1: then when I landed in Columbia, they didn't even ask
• 1:02:40
  Speaker 1: me anything. Really she Oh my god. But the Colombian
• 1:02:45
  Speaker 1: immigration line was crazy. I am not sure what happened,
• 1:02:50
  Speaker 1: like why it was so slow, but it took me
• 1:02:52
  Speaker 1: two hours to get through the immigration line, which is
• 1:02:54
  Speaker 1: about as long as I've ever been in an immigration line.
• 1:02:58
  Speaker 1: I mean, India was minutes, Guatemala was five minutes. The
• 1:03:04
  Speaker 1: US is like maybe the second longest country or the
• 1:03:08
  Speaker 1: US has also taken me over an hour to get
• 1:03:11
  Speaker 1: through the line, even if even for American passengers. Usually
• 1:03:15
  Speaker 1: airport immigration makes it much quicker for the citizens of
• 1:03:19
  Speaker 1: that country and slower for visitors of that country, but
• 1:03:22
  Speaker 1: the US is not super quick in the airports I
• 1:03:26
  Speaker 1: managed to fly into anyway, But yeah, this was a bummer.
• 1:03:31
  Speaker 1: This was two hours, and they offer free Wi Fi
• 1:03:34
  Speaker 1: in the airport, but only for one hour, so by
• 1:03:36
  Speaker 1: the time I got out, I was going to use
• 1:03:37
  Speaker 1: that to look for my simcard and the ATM, because
• 1:03:41
  Speaker 1: there's one bank here, Banco de Bogata, and it's withdrawal
• 1:03:46
  Speaker 1: limit is twice as high and it's banking fees are
• 1:03:50
  Speaker 1: half as much as all the other banks, so I
• 1:03:51
  Speaker 1: wanted to check my map so that I could get
• 1:03:54
  Speaker 1: that ATM, specifically in the airport. But I mean, it
• 1:03:58
  Speaker 1: lasted an hour, and I still had an hour left
• 1:04:01
  Speaker 1: in this freaking line just to get through immigration. It
• 1:04:05
  Speaker 1: was very surprise. I couldn't believe how long it was taking.
• 1:04:07
  Speaker 1: And then when I got up there, they asked me
• 1:04:09
  Speaker 1: a couple of questions and I was like touristo and bueno,
• 1:04:13
  Speaker 1: and then they stamped me and I was right in.
• 1:04:16
  Speaker 1: But you know what, it's a couple hours in line,
• 1:04:19
  Speaker 1: and then you're in Columbia. You can live in Columbia
• 1:04:23
  Speaker 1: for six months and all the apartments are three to
• 1:04:26
  Speaker 1: four hundred dollars or one hundred if you want to
• 1:04:29
  Speaker 1: get a super tiny piace like I did for the
• 1:04:31
  Speaker 1: audio work here. Yeah, it's I mean cheap. It's cheap.
• 1:04:37
  Speaker 1: It's worth waiting for two hours for you know, modern
• 1:04:42
  Speaker 1: healthcare and modern transportation, all the modernities with great food
• 1:04:47
  Speaker 1: and everything is cheap. Though traveling is nice. If you
• 1:04:51
  Speaker 1: have any questions, contact me because I like helping people
• 1:04:55
  Speaker 1: move into their comfort zone, which is usually out of
• 1:04:59
  Speaker 1: the situation there they feel trapped in Oh. I thought
• 1:05:04
  Speaker 1: on the plane that they weren't using any English translations,
• 1:05:06
  Speaker 1: which I thought was interesting. It was a domestic flight
• 1:05:09
  Speaker 1: between Central South America, so I figured, oh, maybe they
• 1:05:11
  Speaker 1: just don't do the English translations like they usually do
• 1:05:16
  Speaker 1: on international flights. Well, I guess this was international but
• 1:05:20
  Speaker 1: still smaller airport whatever. But it turns out that it
• 1:05:23
  Speaker 1: was just her accent was so strong that I didn't
• 1:05:27
  Speaker 1: recognize she was translating things into English until her fourth
• 1:05:31
  Speaker 1: announcement or something, and then I caught the word I
• 1:05:34
  Speaker 1: don't know airport flight whatever it was, and I was like, oh,
• 1:05:37
  Speaker 1: she is speaking English. So turns out my ear just
• 1:05:41
  Speaker 1: wasn't catching the English translation. But they say the same
• 1:05:46
  Speaker 1: thing in every language, like you don't have to listen
• 1:05:48
  Speaker 1: to the flight attendant. Buckle your seat belt, put your
• 1:05:52
  Speaker 1: seat up, put your tray up, and then they'll fly
• 1:05:55
  Speaker 1: you to a country. Flight was easy. I got into Columbia. Yea,
• 1:06:00
  Speaker 1: the immigration was terrible, but all the airport employees, including
• 1:06:04
  Speaker 1: the immigration desk officer, were all super helpful and efficient.
• 1:06:07
  Speaker 1: I don't know what was up with that line. But
• 1:06:10
  Speaker 1: once I got into the airport itself, I asked a dude, Hey,
• 1:06:13
  Speaker 1: is there a Bucca de Bogata ATM around here? And
• 1:06:15
  Speaker 1: he was like, second floor, two hundred meters, it'll be
• 1:06:18
  Speaker 1: on your right, and I went there was right there,
• 1:06:21
  Speaker 1: and I got yeah, lower fees and a higher withdrawal limit.
• 1:06:24
  Speaker 1: So I was like, great, first step done. Then I
• 1:06:27
  Speaker 1: heard that Tigo is better than Claudo in Median even
• 1:06:31
  Speaker 1: though Claudo is a bigger company. And I got Tigo
• 1:06:35
  Speaker 1: and I have had the Wi Fi. It's ten bucks
• 1:06:38
  Speaker 1: for one month, eighteen gigabytes or something. I download everything
• 1:06:43
  Speaker 1: on the Wi Fi and then I just used my
• 1:06:45
  Speaker 1: data wall. I'm walking around but thanks to whoever said
• 1:06:49
  Speaker 1: Tigo is the way I should go. It's been five
• 1:06:53
  Speaker 1: G blazing fast around the entire city so far, and
• 1:06:57
  Speaker 1: I'm on the edge, but it's still Yeah. I'm pretty
• 1:07:00
  Speaker 1: impressed by the coverage. It's great. Ten bucks a month,
• 1:07:03
  Speaker 1: pretty good stuff. And it was no trouble to do.
• 1:07:06
  Speaker 1: I've heard that you have to register with your idea
• 1:07:10
  Speaker 1: with the Columbian government in order to get a SIM card,
• 1:07:13
  Speaker 1: but I talked to several of the simcard agents and
• 1:07:16
  Speaker 1: maybe they've changed what you have to do by this point,
• 1:07:19
  Speaker 1: but every one of them told me, no, you don't
• 1:07:21
  Speaker 1: have to do that. You just buy the SIM card
• 1:07:23
  Speaker 1: and put it in. And I literally just bought it,
• 1:07:25
  Speaker 1: put it in and it started working, and the sim
• 1:07:29
  Speaker 1: card girl was like boom boop, you're good. It was
• 1:07:33
  Speaker 1: a very painless transaction. We'll see in a couple of
• 1:07:36
  Speaker 1: months if my phone gets blocked. But everybody seemed like, yeah,
• 1:07:40
  Speaker 1: everybody told me that it was fine, and so far
• 1:07:43
  Speaker 1: it's been fine. There is a lot of good food
• 1:07:46
  Speaker 1: so far. Like I said, just in my little neighborhood.
• 1:07:50
  Speaker 1: It's like eight blocks connected surrounded by parks and trees
• 1:07:55
  Speaker 1: and everything. And then there's a billion frickin' restaurants and
• 1:07:59
  Speaker 1: I don't know what want to go to. First. There
• 1:08:01
  Speaker 1: are some fast food ones, like fast food, Colombian fast food,
• 1:08:05
  Speaker 1: but there's a local like street stall that sold buttifarras
• 1:08:10
  Speaker 1: and a bunch of other stuff. But the buttifarras were
• 1:08:12
  Speaker 1: only three for two thousand pesos, which is like fifty
• 1:08:17
  Speaker 1: cents for three of these what looked like blood sausages
• 1:08:21
  Speaker 1: to me, and I figured, why not try them? It's
• 1:08:24
  Speaker 1: only fifty cents, and you want some new meat. You
• 1:08:27
  Speaker 1: never tried this, And it turns out it's I think,
• 1:08:31
  Speaker 1: like hagis, because haggis is like stomach lining stuffed with
• 1:08:34
  Speaker 1: ground meat, right, That's what this was. It's stomach lining,
• 1:08:39
  Speaker 1: which is an unpopular part of many animals to eat
• 1:08:45
  Speaker 1: mixed with ground pork, and then they make that into sausages.
• 1:08:50
  Speaker 1: And I don't usually like stomach Actually I like it,
• 1:08:55
  Speaker 1: but it always makes me sick for some reason in
• 1:08:57
  Speaker 1: China anyway. And then this botifara was really good, and
• 1:09:04
  Speaker 1: there's a different botifarra in Peru and Peru it's a sandwich. Here.
• 1:09:08
  Speaker 1: It's just these stomach lining and ground pork mixed together
• 1:09:13
  Speaker 1: into a sausage, and this just made the ground pork
• 1:09:17
  Speaker 1: sausage basically a lot more rich. It was a little
• 1:09:20
  Speaker 1: bit like a blood sausage, but it wasn't just blood,
• 1:09:23
  Speaker 1: which I don't like so much. It just tastes like
• 1:09:26
  Speaker 1: a very very rich sausage. So I think I'm actually
• 1:09:30
  Speaker 1: going to get some more of those, oh, especially after
• 1:09:32
  Speaker 1: I threw it in the air fryer for a few
• 1:09:33
  Speaker 1: extra minutes so that like more fat was heated out
• 1:09:39
  Speaker 1: and you get stronger flavor of the actual meat. Maybe
• 1:09:43
  Speaker 1: I'll do that tomorrow because I still have so much
• 1:09:44
  Speaker 1: of that pond prima vera. I can make a sandwich
• 1:09:47
  Speaker 1: out of this Botifarras sausages. Yeah, they were very good, though.
• 1:09:52
  Speaker 1: I was pretty happy to find out about those. I've
• 1:09:54
  Speaker 1: never had them before, never heard about them. Got a
• 1:09:57
  Speaker 1: little bowl of a few of them, and they were great.
• 1:10:00
  Speaker 1: So I finally have something to complain about about my
• 1:10:02
  Speaker 1: new phone. The Moto G fifty four has completely kicked
• 1:10:08
  Speaker 1: my Pixel six's ass in every category, and he actually
• 1:10:14
  Speaker 1: even this one because the Moto app manager has started
• 1:10:18
  Speaker 1: installing crappy games that I don't play games on my
• 1:10:22
  Speaker 1: phone anyway. And every day it was installing a new
• 1:10:24
  Speaker 1: like block Party, which is like a Tetris clone. I
• 1:10:29
  Speaker 1: was like, what the frick I The first time I
• 1:10:31
  Speaker 1: thought I accidentally installed it, so I uninstalled it, and
• 1:10:34
  Speaker 1: then the second time I was like, wait a minute,
• 1:10:36
  Speaker 1: what's happening. And the third time I got a notification says,
• 1:10:39
  Speaker 1: Moto app Manager installed this shitty game for you, and
• 1:10:43
  Speaker 1: there's no option for a not to install shitty games.
• 1:10:45
  Speaker 1: But you can just turn off Moto app Manager, which
• 1:10:48
  Speaker 1: I don't think has any purpose. I can't see any
• 1:10:51
  Speaker 1: but I just turned it off and now it isn't
• 1:10:55
  Speaker 1: installing shitty games. And Pixel six installs a bunch of
• 1:10:59
  Speaker 1: shit and you have to a bunch of stuff, and
• 1:11:02
  Speaker 1: it's a lot more of a hasshole than this was.
• 1:11:05
  Speaker 1: So that's the only irritating thing that my G fifty
• 1:11:07
  Speaker 1: four has done so far. Oh it did blip out
• 1:11:11
  Speaker 1: and soft reset itself, like something went wrong, I guess,
• 1:11:15
  Speaker 1: but that's happened on my Pixel six a dozen times.
• 1:11:20
  Speaker 1: So I still I am so, so so happy with
• 1:11:24
  Speaker 1: this new phone compared to that pixel abomination. Google has
• 1:11:31
  Speaker 1: I have no desire to try another they could tell me.
• 1:11:34
  Speaker 1: I don't care what they tell me about the specs
• 1:11:36
  Speaker 1: of whatever the next Google Pixel is. I'm not getting
• 1:11:40
  Speaker 1: another one of those phones for a decade at least.
• 1:11:44
  Speaker 1: All the people who worked on it have to be
• 1:11:46
  Speaker 1: different departments and switched or I couldn't believe how bad
• 1:11:51
  Speaker 1: the Pixel was. That is, by far, the Pixel six
• 1:11:54
  Speaker 1: was the worst phone I have ever had, by a
• 1:11:58
  Speaker 1: huge margin. And that's including my Opo, which I thought
• 1:12:02
  Speaker 1: had the worst software I had ever used until I
• 1:12:06
  Speaker 1: got the Pixel six. The OPO's this Chinese brand that
• 1:12:10
  Speaker 1: has incredibly fast USB micro USB charging, which is really interesting,
• 1:12:15
  Speaker 1: faster than USBC. They developed this proprietary charging technology. But
• 1:12:21
  Speaker 1: their color os was a huge pain in the I
• 1:12:23
  Speaker 1: think it was that it was a huge pain to use,
• 1:12:26
  Speaker 1: just very closed environment, very difficult to make any changes.
• 1:12:31
  Speaker 1: And then I got the Pixel six and I was like, well,
• 1:12:34
  Speaker 1: I don't think it's as bad as the APA. And
• 1:12:37
  Speaker 1: then I kept using it and I was like, oh,
• 1:12:38
  Speaker 1: this is way worse. Like the now playing function doesn't work,
• 1:12:42
  Speaker 1: I can't uninstall Google apps, I can't remove the search
• 1:12:46
  Speaker 1: bar from the home screen. Are you kidding? Me the
• 1:12:50
  Speaker 1: file manager, default file managers dog crap, Like, yeah, Pixel
• 1:12:54
  Speaker 1: six was insane. It's it's been so liberating to have
• 1:12:58
  Speaker 1: a new phone that it just works. Moto G fifty four,
• 1:13:03
  Speaker 1: I was like, if it's a pain, I'm just gonna
• 1:13:06
  Speaker 1: root it. I'm just gonna throw on graphy. I'm gonna
• 1:13:08
  Speaker 1: throw on a different rom I have no reason to
• 1:13:11
  Speaker 1: do that. There's no bloat on this phone. It's lightning fast,
• 1:13:16
  Speaker 1: has eSIM, has the micro SD extra storage. I'm putting
• 1:13:20
  Speaker 1: my offline music library on that, loving rebuilding my music
• 1:13:24
  Speaker 1: library again. Yeah, high five to Motorola. You will be
• 1:13:28
  Speaker 1: getting my business when I decide to upgrade from this phone,
• 1:13:31
  Speaker 1: because if this is what their mid range phone is
• 1:13:35
  Speaker 1: like for one hundred and fifty dollars, what the heck
• 1:13:38
  Speaker 1: are their flagship ones? Like, I'll probably just get another
• 1:13:43
  Speaker 1: hundred and fifty dollars one next year when everything's you know,
• 1:13:46
  Speaker 1: four gigabytes of RAM better or whatever, because this is
• 1:13:48
  Speaker 1: a I don't even know what I would do with
• 1:13:50
  Speaker 1: a faster phone. I don't even it doesn't make any
• 1:13:53
  Speaker 1: sense basically to get a faster phone than this because
• 1:13:57
  Speaker 1: I don't play games. I hear you know the games
• 1:14:00
  Speaker 1: demand better phones, but since I don't play any games,
• 1:14:06
  Speaker 1: I don't need anything. I need a working file system
• 1:14:10
  Speaker 1: and a simple operating system. I need no bloatwear, and
• 1:14:13
  Speaker 1: I need the phone software to stay out of my
• 1:14:15
  Speaker 1: way no matter what I want to do in the
• 1:14:18
  Speaker 1: software environment. And so far, the Moto is delivering on
• 1:14:22
  Speaker 1: all of those promises. Yep, I'm digging it. Oh and
• 1:14:27
  Speaker 1: did I talk about how much better Bilbie admost controls
• 1:14:30
  Speaker 1: my headphones I must have. But it's so clear that
• 1:14:34
  Speaker 1: the Pixel six software audio software just it's either terrible
• 1:14:40
  Speaker 1: or made deliberately terrible, because my audio is so clear
• 1:14:47
  Speaker 1: now on these bluetooth headphones using the G fifty four,
• 1:14:51
  Speaker 1: and it was garbled and crappy on the Pixel the
• 1:14:54
  Speaker 1: whole two years I had the Pixel and I thought
• 1:14:56
  Speaker 1: that was the fault of the headphones, and it's not.
• 1:14:58
  Speaker 1: It was the fault of my free speaking abomination Pixel six.
• 1:15:04
  Speaker 1: So if you're on a budget but you need a
• 1:15:06
  Speaker 1: good new phone, I can recommend the G fifty four
• 1:15:09
  Speaker 1: Moto G fifty four. It's I have the five G one.
• 1:15:13
  Speaker 1: I think there's a four G one for Americans, but
• 1:15:16
  Speaker 1: I have the Moto G fifty four to five g
• 1:15:18
  Speaker 1: it's a great phone. And on that note, I'm gonna
• 1:15:23
  Speaker 1: ramble off here. It was great talking to you. Thank
• 1:15:27
  Speaker 1: you so much for listening. I saw like sixty people
• 1:15:30
  Speaker 1: listen to the ramble on episode a couple weeks ago.
• 1:15:34
  Speaker 1: That's cool. Thanks guys. Why what was I talking about.
• 1:15:39
  Speaker 1: I'm not gonna go check, but anyway, I'm so glad
• 1:15:41
  Speaker 1: that some people are listening and having fun with these dumb,
• 1:15:45
  Speaker 1: goofy ramblings I'm doing. If you have any questions, a
• 1:15:49
  Speaker 1: bit of a rambler at gmail dot com or all
• 1:15:51
  Speaker 1: of them socials, especially Lemmy and Blue Sky I pay
• 1:15:55
  Speaker 1: attention to. I hope you have a great rest of
• 1:15:57
  Speaker 1: your day. I might have persudo and a beer and
• 1:16:02
  Speaker 1: watch the more of these fun Slice of lifes. So
• 1:16:05
  Speaker 1: I will talk to you soon.