Latest / bit of a Rambler / 020 Ramble On

Transcript

020 Ramble On · bit of a Rambler

• 0:00
  Speaker 1: Hello. My name is Kay, and I am a bit
• 0:03
  Speaker 1: of a rambler. I like to travel, listen and tell stories.
• 0:07
  Speaker 1: And I'm just telling whatever was going on this week
• 0:11
  Speaker 1: on the next ramble On episode. Oh first, I realized
• 0:16
  Speaker 1: that the tenth episode of the podcast went out a
• 0:20
  Speaker 1: few days ago. I don't keep track of time pretty
• 0:24
  Speaker 1: much at all. I have pre planned a bunch of
• 0:27
  Speaker 1: the episodes so that I don't have to worry about
• 0:30
  Speaker 1: the schedule too much. But if I'm not looking at
• 0:32
  Speaker 1: a calendar, I very rarely know what day or date
• 0:35
  Speaker 1: it is, because you know, I'm traveling all the time.
• 0:38
  Speaker 1: I don't have a schedule to keep. So I was
• 0:41
  Speaker 1: delightfully surprised to see that the tenth episode had come out,
• 0:45
  Speaker 1: and I didn't really celebrate it much at all. Actually,
• 0:50
  Speaker 1: I was just like, Oh, that's cool, it's going and
• 0:53
  Speaker 1: it's going to keep going. I have episodes produced. I
• 0:57
  Speaker 1: feel like I've got a hang of the ramble On thing,
• 1:00
  Speaker 1: just a casual weekly round up, have fun, spit take,
• 1:04
  Speaker 1: spit take that's not correct. So I'm really hoping I
• 1:08
  Speaker 1: can get one hundred episodes done in the first year.
• 1:11
  Speaker 1: I don't know if I'll keep the schedule at twice
• 1:13
  Speaker 1: a week, because that's pretty hectic for someone as laid
• 1:17
  Speaker 1: back as I am, irresponsible as I am, some might say,
• 1:22
  Speaker 1: But for now, I think that would be really cool
• 1:25
  Speaker 1: if I can get a hundred episodes done my first
• 1:26
  Speaker 1: year and just have a whole bunch of stuff and
• 1:29
  Speaker 1: then maybe relax it after that. And that's including the
• 1:35
  Speaker 1: bonus episodes, so I'll still have one a week of
• 1:38
  Speaker 1: the regular ones and then fifty companion bonus episodes with it.
• 1:42
  Speaker 1: I don't know if I'll do the bonus episodes every week.
• 1:45
  Speaker 1: After I hit that milestone. Ten feels like a milestone.
• 1:49
  Speaker 1: Ten feels pretty good though. I was just walking around
• 1:52
  Speaker 1: and realized that number ten had come out, and it
• 1:55
  Speaker 1: felt like a good achievement because it was something I
• 1:58
  Speaker 1: planned out and executed and carry it out. So kind
• 2:01
  Speaker 1: of cool. Okay, I never mentioned I listened to Pete
• 2:05
  Speaker 1: Mitchell's next solo album. So there's this funny band called
• 2:10
  Speaker 1: No More Kings. Really good band too, with good music.
• 2:14
  Speaker 1: They have a few albums, four albums now, and I
• 2:18
  Speaker 1: was obsessed with the first album when it came out.
• 2:21
  Speaker 1: It's a bunch of nineties nostalgia fun songs like just
• 2:26
  Speaker 1: a song about night Rider saying from the perspective of kit,
• 2:31
  Speaker 1: or a tale of Schroeder from Peanuts who plays the
• 2:35
  Speaker 1: piano just like how his life is like. Or some
• 2:39
  Speaker 1: guy who wants to become a famous puppet show person
• 2:44
  Speaker 1: and he's talking about how he makes his sock puppet
• 2:47
  Speaker 1: shows in his basement and one day he'll take over
• 2:50
  Speaker 1: the world with his sock puppet shows. It's a really funny,
• 2:53
  Speaker 1: fun album with good music, and Pete Mitchell, the singer,
• 2:57
  Speaker 1: sings really well. So I listen to that album a
• 3:01
  Speaker 1: thousand hundred times. And then after their I think third album,
• 3:04
  Speaker 1: they kind of took a hiatus for a decade and
• 3:07
  Speaker 1: a half. But Pete Mitchell, that singer, is a very
• 3:10
  Speaker 1: creative guy and he made t shirts. My favorite T
• 3:15
  Speaker 1: shirt like ever in the past ten years is the
• 3:18
  Speaker 1: Girl in the Sea, this song about a fisherman who
• 3:21
  Speaker 1: found a mermaid, and I had that shirt forever. Everyone
• 3:25
  Speaker 1: loves it. It's just a great art style. And he
• 3:27
  Speaker 1: kept on making music as well, a few solo albums
• 3:31
  Speaker 1: and I've been listening to them, and he has listened
• 3:34
  Speaker 1: parties on YouTube when a new one comes out, and
• 3:36
  Speaker 1: there's always thirty or fifty of us just listening along
• 3:40
  Speaker 1: with the new ones, and he happened to be living
• 3:44
  Speaker 1: in Arizona at the same time I had moved to Arizona,
• 3:48
  Speaker 1: and so he said this album Inmeasured Hundredweight was inspired
• 3:52
  Speaker 1: by living in Arizona, And when I was listening to it,
• 3:55
  Speaker 1: I was like, Man, this really fits like this crazy
• 3:58
  Speaker 1: desert lifestyle. And I didn't realize that that was because
• 4:02
  Speaker 1: he had made it in the exact same environment I
• 4:05
  Speaker 1: was in. Like he was living in Las Vegas at
• 4:07
  Speaker 1: the same time I was living in Las Vegas, actually
• 4:09
  Speaker 1: I think it was. And then he moved to Colorado
• 4:13
  Speaker 1: after that, and I think I moved to Colorado at
• 4:15
  Speaker 1: the same time, which I found out after I bought
• 4:19
  Speaker 1: that shirt from him and emailed him. We just found
• 4:22
  Speaker 1: out that we were living in similar places. But anyway,
• 4:25
  Speaker 1: I was just in Panahatchel and Guatemala and his newest
• 4:29
  Speaker 1: solo album came out, and it was just really cool
• 4:34
  Speaker 1: to have that thread of music in my life from
• 4:39
  Speaker 1: this one artist who a few people listened to. And
• 4:42
  Speaker 1: I went to the listen party for the new album
• 4:46
  Speaker 1: and it was good, and it was just a really
• 4:48
  Speaker 1: nice time listening to it. I listened to it on
• 4:52
  Speaker 1: the beach on the shore of Lake at Titlan and
• 4:56
  Speaker 1: just yeah, vibed out with everybody else listening to the
• 5:00
  Speaker 1: music and we all had a good time, so that
• 5:02
  Speaker 1: was really cool. I tried to organize this episode chronologically,
• 5:08
  Speaker 1: mostly so I won't be jumping around as much back
• 5:11
  Speaker 1: and forth between settings. So that was in Panahachel and
• 5:15
  Speaker 1: then I had to choose where I was going to
• 5:16
  Speaker 1: go next. Because I didn't choose my ticket until a
• 5:20
  Speaker 1: few days before I left, I just didn't really know
• 5:23
  Speaker 1: where to go after Guatemala and until you know, what
• 5:28
  Speaker 1: really made my decision was Chinese food. I really wanted
• 5:32
  Speaker 1: to eat Chinese and just other food because I think
• 5:37
  Speaker 1: I mentioned this. The food in Guatemala is good, but
• 5:39
  Speaker 1: it's Guatemalan food. There's a few things and they taste great.
• 5:43
  Speaker 1: But I also want to be able to go to
• 5:45
  Speaker 1: an Asian supermarket and pick up the ingredients and spices
• 5:48
  Speaker 1: I like. So that's why I chose Panama. And it
• 5:53
  Speaker 1: was a great decision because again, as I mentioned, I
• 5:57
  Speaker 1: really like living in Panama. So far, I've only been
• 6:00
  Speaker 1: a week or so, but I enjoy all parts of
• 6:04
  Speaker 1: the city and I know I mentioned this also, but
• 6:06
  Speaker 1: it really does feel like New York City. There's performing
• 6:09
  Speaker 1: arts theaters everywhere, the public transportation is so cheap. All
• 6:13
  Speaker 1: the women are so beautiful and fashionable, and there's boutiques everywhere.
• 6:18
  Speaker 1: But it has Panama prices, so I'm not paying crazy,
• 6:22
  Speaker 1: you know. I'm paying three hundred bucks a month right
• 6:23
  Speaker 1: now to live in my little dorm situation going on,
• 6:27
  Speaker 1: which I'm not sure if I'm going to keep living
• 6:29
  Speaker 1: here or not. I'm looking at other places, but this
• 6:32
  Speaker 1: place is very comfortable and it's a good price, but
• 6:38
  Speaker 1: much more than that, because that's not as critical a
• 6:41
  Speaker 1: factor to where I stay anymore. I like that at
• 6:44
  Speaker 1: night I can still narrate stuff, and most of the
• 6:47
  Speaker 1: people here are nice, except for this one person who
• 6:52
  Speaker 1: is absolutely not farts and racist and ablest I think
• 7:01
  Speaker 1: is the proper word to use here. She uses the
• 7:06
  Speaker 1: She says readhard a lot, and she's just a very
• 7:10
  Speaker 1: unpleasant person to be around. But she mostly holds up
• 7:13
  Speaker 1: in her rooms, screaming at her camera. I think she's
• 7:16
  Speaker 1: a camgirl or something. I don't really know. But other
• 7:20
  Speaker 1: than her, the place itself is nice, like it has
• 7:27
  Speaker 1: I don't know, it has the problems you could imagine
• 7:30
  Speaker 1: any dorm room might have, Like there's supposed to be
• 7:33
  Speaker 1: two people in a room. The people living next to
• 7:35
  Speaker 1: me definitely have at least three people, I think four
• 7:37
  Speaker 1: living in that one room. But it's like fucking whatever.
• 7:42
  Speaker 1: So I do like this place. I just don't know
• 7:44
  Speaker 1: if I'm gonna stay here for one month or two
• 7:46
  Speaker 1: months or more. I don't know. We'll see. I just
• 7:50
  Speaker 1: started watching a TV show starring Asase I'm sorry, called
• 7:54
  Speaker 1: Master of None that someone mentioned on some podcast or something.
• 7:57
  Speaker 1: Can't remember, but I find his stand up comedy a
• 8:01
  Speaker 1: little too energetic, like two hyper. But the comedy in
• 8:07
  Speaker 1: the show is so funny. It's just like a real
• 8:12
  Speaker 1: like a funny guy in your group. He's funny. He's
• 8:15
  Speaker 1: actually very funny. And I like a lot of the actors.
• 8:18
  Speaker 1: I think all the acting is good. I think the
• 8:20
  Speaker 1: stories are very good. Nothing's over the top. It's just
• 8:25
  Speaker 1: a good show about his perspective. And I guess the
• 8:30
  Speaker 1: other writer, Alan Yang, the two of them wrote it
• 8:35
  Speaker 1: together on the differences between men and women and old people,
• 8:41
  Speaker 1: and each show kind of has a theme. It's a
• 8:46
  Speaker 1: very funny show, and they tell a lot of good
• 8:49
  Speaker 1: stories without being too serious. It's fun the whole time.
• 8:53
  Speaker 1: You never have to worry, like, oh, things are gonna
• 8:56
  Speaker 1: get terrible. Actually, one time there's like a relationship thing
• 8:59
  Speaker 1: and things are tough, but it's a well told story
• 9:03
  Speaker 1: that it's perfectly comfortable watching them have their troubles because
• 9:07
  Speaker 1: that's what relationships are like. And it doesn't last forever.
• 9:10
  Speaker 1: And he's been sad for three episodes or whatever in
• 9:14
  Speaker 1: the show, but it's still a good show. I'm enjoying
• 9:17
  Speaker 1: it a lot. I'm very impressed by the quality of
• 9:21
  Speaker 1: the show, and I'm very glad I tried to watch
• 9:24
  Speaker 1: it because I'm having a great time. Okay, So I
• 9:29
  Speaker 1: chose Panama because I was like, hey, that city's rich
• 9:31
  Speaker 1: enough to have Asian markets that where everything doesn't cost
• 9:35
  Speaker 1: twenty dollars for one can of something, And that's been
• 9:40
  Speaker 1: one of the nicest things. My expectations on food have
• 9:43
  Speaker 1: been completely borne out, Like so there's the regular Panaminim
• 9:49
  Speaker 1: food is so good. There's a huge Afro influence, which
• 9:53
  Speaker 1: I read this so apparently means there's a whole bunch
• 9:55
  Speaker 1: of stews and like thick, dark, deeper flavor, which I
• 10:00
  Speaker 1: really like, like a lot of darker soups and deeper flavors.
• 10:06
  Speaker 1: So there's I mean, man, the food here, the phone
• 10:09
  Speaker 1: does like you can just choose one portion. Oh my gosh,
• 10:14
  Speaker 1: I think I'd started talking about these, but I'm salvating
• 10:17
  Speaker 1: just talking about the phone. That's because they're so good.
• 10:20
  Speaker 1: So they're just buffet style foods and you just get
• 10:23
  Speaker 1: as much as you want of any dish, and there's
• 10:25
  Speaker 1: thirty hot plates and you just choose like one portion
• 10:28
  Speaker 1: of that, two portions of that, and there's vegetarian ones.
• 10:31
  Speaker 1: It's like eighty cents per portion. So you can get
• 10:33
  Speaker 1: a huge plate of food for four dollars. And then
• 10:37
  Speaker 1: if you get meat, especially like seafood is the most
• 10:40
  Speaker 1: expensive thing. It's like three dollars a portion. But that's
• 10:44
  Speaker 1: like eight giant shrimps, like huge for three bucks, and
• 10:52
  Speaker 1: it's two fifty for beef, and like two bucks for pork.
• 10:55
  Speaker 1: It's just the prices are still very good and the food,
• 10:58
  Speaker 1: much more importantly is very good. So just the local
• 11:02
  Speaker 1: food here you can eat very well on the cheap
• 11:06
  Speaker 1: regularly every single day. Because there's Fondas everywhere or Fonda's.
• 11:10
  Speaker 1: I guess it has to be funda I don't know.
• 11:14
  Speaker 1: I don't I see the word written it's like Fonda
• 11:17
  Speaker 1: bridget Fonda or something, but with the vowel pronunciation it
• 11:21
  Speaker 1: must be Fonda. But anyway, the Pondos are oh man delicious.
• 11:27
  Speaker 1: I also got to go to the Asian markets, which
• 11:31
  Speaker 1: was funny because I took a bus for forty minutes,
• 11:35
  Speaker 1: I got off, I walked for over an hour, and
• 11:38
  Speaker 1: I came to this chinatown, actually two different chinatowns. One
• 11:43
  Speaker 1: was completely broken down. It was like the first Chinatown
• 11:46
  Speaker 1: in Panama City, but all that's left is the welcome
• 11:49
  Speaker 1: to Chinatown sign and there's only like three markets open.
• 11:55
  Speaker 1: And I bought a couple things because I was like, oh, okay,
• 11:57
  Speaker 1: well at least there's a few Asian chops open. And
• 12:00
  Speaker 1: then I went to a different Asian market closer to
• 12:06
  Speaker 1: where I was but still not super close, and there
• 12:09
  Speaker 1: were like ten Asian markets, and I was like, oh what.
• 12:13
  Speaker 1: And then I went to one closer to my house,
• 12:16
  Speaker 1: and there's another ten Asian markets, and it was way cheaper,
• 12:20
  Speaker 1: closer to my neighborhood. Like all the stuff I bought
• 12:23
  Speaker 1: from the first one at the broken down old chinatown,
• 12:27
  Speaker 1: everything was like a dollar cheaper or more at the
• 12:29
  Speaker 1: one closer to my house. Now that might be like, ah,
• 12:33
  Speaker 1: you should have gone there first, you wasted a little
• 12:35
  Speaker 1: month whatever. Like the important part is now I know
• 12:39
  Speaker 1: where the cheap Asian market is with the better selection
• 12:42
  Speaker 1: and fresh vegetables, and it's closer to my house, so
• 12:44
  Speaker 1: I might actually go there today. I was thinking of
• 12:46
  Speaker 1: making some curry because I did they have like those
• 12:50
  Speaker 1: curry blocks, and I like the Japanese curry the best,
• 12:54
  Speaker 1: and it looks like there's a Chinese curry block that
• 12:57
  Speaker 1: they're trying to like emulate that kind of thing, so
• 13:00
  Speaker 1: I kind of want to try the flavor of that.
• 13:02
  Speaker 1: So get some vegetables and have some noodles. Oh, I
• 13:06
  Speaker 1: bought packages of egg noodles, so I make egg noodles myself,
• 13:09
  Speaker 1: which is really nice, but I make it because I
• 13:12
  Speaker 1: love egg noodles. And China, you can buy a pack
• 13:16
  Speaker 1: of ten for like a couple bucks, and they have
• 13:19
  Speaker 1: that same price here in the Asian markets near my house.
• 13:24
  Speaker 1: So I bought a packet of ten, and I've been
• 13:26
  Speaker 1: eating with hot pot base, which you just slice off
• 13:29
  Speaker 1: a one by two inch chunk of this congealed hot
• 13:33
  Speaker 1: pot oil and spice mix, throw that in, melt it
• 13:37
  Speaker 1: down after you've cooked the noodles, and then pour it
• 13:40
  Speaker 1: on afterwards. I like cooking them separately. It seems like
• 13:44
  Speaker 1: you get more flavor than if you cook it with
• 13:46
  Speaker 1: the spice directly inside. I think I'm going to try
• 13:49
  Speaker 1: that with the curry also, and oh man, it works
• 13:55
  Speaker 1: so well. I've already had the spicy noodles dish like
• 14:00
  Speaker 1: three or four times, and I've mixed it, you know.
• 14:02
  Speaker 1: I mixed in some peanuts, or I mixed in some
• 14:04
  Speaker 1: vegetables I bought today. I went to one of the
• 14:06
  Speaker 1: vegetarian phon Doas and bought like a mushroom loaf basically
• 14:12
  Speaker 1: they make out of portobello mushrooms. They'll make like a
• 14:16
  Speaker 1: meat loaf, but like out of mushrooms, a shroom loaf
• 14:21
  Speaker 1: and some tofu and stuff, and so I got that today.
• 14:24
  Speaker 1: So it's great. It's a very easy base, just noodles
• 14:27
  Speaker 1: and then the spicy mix, and then I can choose
• 14:29
  Speaker 1: whatever meat or vegetables I buy from the phone Da
• 14:31
  Speaker 1: or fresh vegetables and mix that in. Really just cook
• 14:37
  Speaker 1: it up and throw it in there, and then I
• 14:39
  Speaker 1: have this great varied meal that I can try. So
• 14:43
  Speaker 1: I've been very happy finding these Asian restaurants and being
• 14:46
  Speaker 1: able to get my fix for Sichuan mala, the numb
• 14:50
  Speaker 1: spicy flavor, which is like my favorite flavor in China.
• 14:55
  Speaker 1: You might recall from my hysterical episodes about my favorite
• 15:00
  Speaker 1: China foods, and now I can eat all those again.
• 15:03
  Speaker 1: And speaking of great Asian flavors, I also looked at
• 15:06
  Speaker 1: barbecues here and there is a China buffet that I
• 15:11
  Speaker 1: haven't been to yet that I'm going to go to,
• 15:13
  Speaker 1: probably tomorrow or the next day. I'm going to go
• 15:16
  Speaker 1: there soon, but I've been spending like a bunch of
• 15:19
  Speaker 1: money trying all the Panamanian foods and all their beers
• 15:22
  Speaker 1: and just having a fun like first week. So I'm
• 15:25
  Speaker 1: taking it slow a couple days and just eating the
• 15:29
  Speaker 1: food I already bought that I haven't eaten because I
• 15:32
  Speaker 1: keep going to all the new phone does and stuff.
• 15:35
  Speaker 1: But there's a Chinatown buffet that I'm going to go
• 15:37
  Speaker 1: to in the next couple days. And then my first
• 15:41
  Speaker 1: or second day here, I think Sunday. Last week, I
• 15:44
  Speaker 1: went to a Korean barbecue and the city here, like
• 15:48
  Speaker 1: I said, it looks like New York. There's a lot
• 15:51
  Speaker 1: of tall buildings than skyscrapers everywhere, and I just kind
• 15:53
  Speaker 1: of walked through the city, kind of marveling at the
• 15:56
  Speaker 1: architecture because some of the buildings look really nice too.
• 16:00
  Speaker 1: It's a very impressive city. And forty five minutes later,
• 16:04
  Speaker 1: I came across this Coqyo Buffet Korean buffet. But as
• 16:09
  Speaker 1: soon as I walked in, I was like, oh, it's
• 16:11
  Speaker 1: definitely like there's a couple people making this whole thing,
• 16:15
  Speaker 1: and it's real Korean food. You can just tell by
• 16:19
  Speaker 1: the smells right away. And as soon as I tried
• 16:22
  Speaker 1: some of the sauces, I was like, yep, that is
• 16:24
  Speaker 1: as authentic as it gets. And they're having a perpetual
• 16:27
  Speaker 1: sale right now. So it's fourteen bucks all you can
• 16:30
  Speaker 1: eat Coqio Buffet. So that first day I got a
• 16:34
  Speaker 1: Balboa and a Panama beer. Actually I tried the food first,
• 16:37
  Speaker 1: because if the food wasn't good, then I wasn't gonna
• 16:40
  Speaker 1: even drink beer. But what did I try? The bulgogi
• 16:45
  Speaker 1: was good, not great, The meat was a little old,
• 16:48
  Speaker 1: but the sauce was perfect, and so I was like, well,
• 16:51
  Speaker 1: I can get over, you know, slightly overcooked meat. It's
• 16:55
  Speaker 1: a buffet. They can't have fresh meat every day. Also,
• 16:58
  Speaker 1: I went at the end of the week, so I'll
• 17:00
  Speaker 1: try and go at the first day of the buffet
• 17:03
  Speaker 1: week next time and see how that bulgogi tastes. And
• 17:06
  Speaker 1: then aside from I mean, they had this folded omelet
• 17:10
  Speaker 1: that I can't remember the name of. It's the omelet
• 17:12
  Speaker 1: in a spiral. It folds in on itself. But man,
• 17:16
  Speaker 1: that was seasoned perfectly. I really don't like sweet eggs,
• 17:19
  Speaker 1: and this was savory and salty and there were fresh
• 17:24
  Speaker 1: vegetables in it, and it was knocked my socks off.
• 17:27
  Speaker 1: I had like ten pieces of it. So after I
• 17:29
  Speaker 1: had the egg and the bulgogi, I was like, oh, cash,
• 17:31
  Speaker 1: you ket a beer, so I'm gonna keep eating this food.
• 17:35
  Speaker 1: And the Balboa was a totally standard, boring beer. And
• 17:39
  Speaker 1: the Panama I had thirty minutes later was also just whatever.
• 17:43
  Speaker 1: I don't even care about it. They were fine, and
• 17:46
  Speaker 1: they were a okay accompaniment to the food, but they
• 17:49
  Speaker 1: were not very special beers in any way. I did
• 17:52
  Speaker 1: like this other one, Soberia Sobraria. I have to check
• 17:55
  Speaker 1: the name. Soberana. Yeah, Soberana, I thought it was a
• 18:01
  Speaker 1: non alcoholic because it said sober. But I asked the
• 18:03
  Speaker 1: lady who was selling it. She was like, oh no,
• 18:05
  Speaker 1: if you want booze, that has booze in it and
• 18:07
  Speaker 1: it has like three point five percent. But that one
• 18:10
  Speaker 1: actually tasted okay. I like that one. I tried that
• 18:12
  Speaker 1: on a later day that I'll talk about in a bit.
• 18:14
  Speaker 1: At the Korean barbecue, I just tried the Balboa and
• 18:17
  Speaker 1: the Panama beers and they were boring, but you know,
• 18:20
  Speaker 1: I was eating great food, so it was fun to
• 18:22
  Speaker 1: have a beer along with those. The bibimbop station was
• 18:25
  Speaker 1: really cool because they had the four different vegetables to
• 18:29
  Speaker 1: add to it and homemade bibimbop sauce, and then after
• 18:33
  Speaker 1: you make it, you can give it to the person
• 18:36
  Speaker 1: at the counter and they'll actually fry an egg and
• 18:39
  Speaker 1: put it on top. How you like it. You can
• 18:42
  Speaker 1: order softer, hard boiled. I got soft, of course, keep
• 18:44
  Speaker 1: it tradish. I probably had four baby bops and more
• 18:50
  Speaker 1: servings of bulgogi than that, more servings of that egg
• 18:53
  Speaker 1: than that. There was a really good fried omelet too,
• 18:56
  Speaker 1: and I really like the first bite of that, but
• 18:59
  Speaker 1: by the end I like I could take it or
• 19:01
  Speaker 1: leave it. The fried chicken was super good, and I
• 19:05
  Speaker 1: didn't have enough of that. I should have had more
• 19:07
  Speaker 1: of that. I kind of want to I'll have to
• 19:09
  Speaker 1: go back because I want to incorporate more chicken and
• 19:12
  Speaker 1: maybe less white rice, even though the rice was super
• 19:15
  Speaker 1: good in my Babean bops. But I gotta get some
• 19:19
  Speaker 1: more fried chicken from that place. Korean fried chicken is
• 19:22
  Speaker 1: good stuff. So if you do go to Panama City
• 19:26
  Speaker 1: and you're craving some Korean food or some well Korean
• 19:30
  Speaker 1: food specifically, this one's all Korean food. That Cocio Buffet
• 19:35
  Speaker 1: is certainly worth checking out. It's a good price for
• 19:41
  Speaker 1: a very varied menu and all the traditional stuff too,
• 19:44
  Speaker 1: like they had the sweet black bean sauce. Oh, they
• 19:47
  Speaker 1: had that really good honey tea that's popular in Korea,
• 19:53
  Speaker 1: So they have all the traditional dishes. I don't really
• 19:55
  Speaker 1: like sweet stuff as much, so I mostly stayed salty
• 19:58
  Speaker 1: and alcoholic. But I liked that the menu was so
• 20:01
  Speaker 1: broad and very traditional still, and it had a couple
• 20:06
  Speaker 1: concessions to the local food, like they had the potato
• 20:09
  Speaker 1: salad that Panamanians really like, and they had the fried chicken.
• 20:13
  Speaker 1: But I guess that's Korean. It was great and it
• 20:16
  Speaker 1: was a very great experience. Oh and I just showed up.
• 20:19
  Speaker 1: I happened to show up right like they had just
• 20:22
  Speaker 1: opened that minute, and nobody else was in there. So
• 20:25
  Speaker 1: I was eating by myself for ten minutes, and I
• 20:27
  Speaker 1: was like, oh man, this food's so good. I hope
• 20:29
  Speaker 1: they have a few more customers. And then as soon
• 20:32
  Speaker 1: as I thought that, a party of five walked in.
• 20:34
  Speaker 1: I was like, oh good, that's good. And then twenty
• 20:36
  Speaker 1: more people flooded in in the next minute, Like as
• 20:39
  Speaker 1: soon as twelve o'clock rolled around. I think I showed
• 20:42
  Speaker 1: up at like eleven thirty one or whatever. It was packed.
• 20:46
  Speaker 1: Every single table was completely full. So at the beginning
• 20:51
  Speaker 1: I was kind of worried and I was feeling bad
• 20:54
  Speaker 1: because I eat a lot at buffets, and I was like,
• 20:57
  Speaker 1: oh man, I don't want to eat all their food
• 21:00
  Speaker 1: and just be thanks, who's fourteen dollars and then leave.
• 21:03
  Speaker 1: So when everybody showed up, I was like, oh good, Okay,
• 21:05
  Speaker 1: their business is doing fine. I don't have to worry
• 21:08
  Speaker 1: about eating them out of heart and home, not leaving
• 21:11
  Speaker 1: them any leftovers. So Cokyo Buffet was cool. Oh and
• 21:15
  Speaker 1: the guy who runs it. I got in a conversation
• 21:18
  Speaker 1: with him. He speaks Korean and English and Spanish very well.
• 21:25
  Speaker 1: He grew up in He was born in Korea and
• 21:28
  Speaker 1: then moved to France. No, I can't remember Honduras. I
• 21:34
  Speaker 1: think it was when he was a child, and then
• 21:39
  Speaker 1: his parents moved a couple more times when he was young,
• 21:42
  Speaker 1: and then settled in Panama. So he's been in Panama
• 21:45
  Speaker 1: for like ten years or something. But he was an
• 21:47
  Speaker 1: interesting guy to talk to and I was like, Oh,
• 21:49
  Speaker 1: I've been traveling too, and we just had a good
• 21:50
  Speaker 1: conversation and he explained a couple of the Korean things
• 21:54
  Speaker 1: that I knew before and then totally forgot about, like
• 21:57
  Speaker 1: that honey tea. I know I tried that when I
• 21:59
  Speaker 1: was in but it has been a decade since I've
• 22:02
  Speaker 1: had any. And when he explained it, I was like, oh, dang,
• 22:05
  Speaker 1: I know that stuff. Yes, give me that honey fruit
• 22:07
  Speaker 1: punch or whatever the heck it is. And he explained
• 22:10
  Speaker 1: because he saw me going for the like my third
• 22:12
  Speaker 1: baby bop and he was like, you know, that's an
• 22:14
  Speaker 1: egg station right there, so they'll put the egg on
• 22:16
  Speaker 1: it too. And I was like, oh, what when he
• 22:18
  Speaker 1: asked me what kind If I wanted softball or hard,
• 22:21
  Speaker 1: I was like, oh, so soft boiled, right, that's the
• 22:23
  Speaker 1: traditionh And he was like, oh yeah, that's the way
• 22:25
  Speaker 1: to do it and mix it in like a sauce.
• 22:28
  Speaker 1: So it was really nice to make that connection with
• 22:31
  Speaker 1: another traveler who was living in Panama. You know, he's
• 22:35
  Speaker 1: way younger than me. He's probably ten years fifteen years
• 22:38
  Speaker 1: younger or something. But he was just working with his
• 22:42
  Speaker 1: family in this buffet and the you know, it was
• 22:45
  Speaker 1: doing well. He liked the food, it was clear, and
• 22:48
  Speaker 1: he was kind of managing it. His mom was there,
• 22:51
  Speaker 1: you know, being the tiger mam manager, but just like
• 22:55
  Speaker 1: sitting at a table with an apochus and he got
• 22:59
  Speaker 1: to be the shift manager, kind of managing what was
• 23:02
  Speaker 1: going on. And it looked like he was in his element.
• 23:04
  Speaker 1: And it was really cool to see him just effortlessly
• 23:07
  Speaker 1: slip between Korean when a Korean person walked in and
• 23:11
  Speaker 1: when he heard my terrible Spanish, she was like, oh, man,
• 23:13
  Speaker 1: we can speak English. It's fine. I was like, oh
• 23:16
  Speaker 1: my god, and then Spanish as soon as the Panamanians
• 23:19
  Speaker 1: come in. He can just flip flip flip pretty cool
• 23:23
  Speaker 1: to see. Oh man, Okay, so I wrote this down,
• 23:27
  Speaker 1: so I should talk about I. Oh. The end of
• 23:31
  Speaker 1: the buffet story is that it was great. I had
• 23:32
  Speaker 1: a good time, and then I left and I'll probably
• 23:34
  Speaker 1: go back. Okay. I remembered this, and this is like
• 23:40
  Speaker 1: the first thing I learned in Spanish almost, I mean
• 23:45
  Speaker 1: I learned from Muzzy. So I did learn Yo tengo
• 23:48
  Speaker 1: on bra Kirollo and like some stuff from this VHS
• 23:56
  Speaker 1: called Muzzy where an alien who eats clocks teaches you
• 23:59
  Speaker 1: different languages. You know what I'm talking about. But anyway,
• 24:03
  Speaker 1: when I was finally in school, I looked up the dictionary.
• 24:07
  Speaker 1: This is the first thing I looked up in the dictionary.
• 24:09
  Speaker 1: I guess I wanted to say. I wanted to know
• 24:12
  Speaker 1: how you can say damn you, you asshole, because I
• 24:16
  Speaker 1: was in whatever middles high school something, and I thought
• 24:20
  Speaker 1: that would be cool. I think I was in high school.
• 24:23
  Speaker 1: I think it was in like ninth grade, and I
• 24:24
  Speaker 1: was like, swearings cool, and then I always thought that
• 24:28
  Speaker 1: for the rest of my life. End of story. Now,
• 24:31
  Speaker 1: So I looked up the words, but I didn't understand phreeze.
• 24:36
  Speaker 1: I didn't understand translation yet really at all. So I
• 24:38
  Speaker 1: just looked up the individual words and I came up
• 24:40
  Speaker 1: with maldisijone two to osno agujerro, which is damn you
• 24:46
  Speaker 1: you ass whole but completely separate words, and I just
• 24:50
  Speaker 1: translated them like phonetically and you know, chunk chunk wise
• 24:56
  Speaker 1: word by word, and that's not what you would say
• 24:58
  Speaker 1: at all. And I remember I asked the girl I
• 25:02
  Speaker 1: was in Spanish five with because I was good at Spanish,
• 25:06
  Speaker 1: so it was just me and a fluent native speaking
• 25:09
  Speaker 1: girl in classes together, and because we were ahead of
• 25:14
  Speaker 1: the rest of the class, we both tested out of
• 25:17
  Speaker 1: the regular Spanish levels that the high school had, so
• 25:22
  Speaker 1: we just talked Spanish to each other and then passed
• 25:25
  Speaker 1: every semester. I don't know I did learn Spanish because
• 25:29
  Speaker 1: I was talking to a fluent speaker Evelyn Thanks, and
• 25:34
  Speaker 1: she was like, no, no, that's wrong. No. When I
• 25:37
  Speaker 1: was like really, because I went the dictionary and these
• 25:39
  Speaker 1: are the words, she was like, no, no, you just
• 25:41
  Speaker 1: say like puta or chinaa or something. And I was like,
• 25:47
  Speaker 1: but that doesn't how does that translate to five different words?
• 25:50
  Speaker 1: That's just one word? And I was kind of caught
• 25:53
  Speaker 1: up on that, but I believed her because she was
• 25:54
  Speaker 1: a native speaker and she taught me how to swear
• 25:58
  Speaker 1: in Spanish properly. And then the teacher would come out
• 26:02
  Speaker 1: of the club. We were in a separate class, I
• 26:04
  Speaker 1: think like half the time, and the teacher would be like, hey,
• 26:08
  Speaker 1: you guys studying, and we'd be like biblioteca and that
• 26:12
  Speaker 1: teacher was the worst, by the way, but she was
• 26:17
  Speaker 1: like okay, whatever, and then we'd leave again and whatever.
• 26:20
  Speaker 1: We kept getting a's so not much to complain about. Oh.
• 26:24
  Speaker 1: When I was in the buffet and I got a beer,
• 26:27
  Speaker 1: I decided to get that first Balboa beer. I was like, well,
• 26:31
  Speaker 1: time to get the beer to that shift manager guy
• 26:34
  Speaker 1: and he's like, ah, nice, it'll go well together. And
• 26:37
  Speaker 1: I was like, yeah, beer bing bop because I had
• 26:39
  Speaker 1: already got like three beb bops. And I was like,
• 26:42
  Speaker 1: beer bin bop, that's so funny. And he was like,
• 26:45
  Speaker 1: ah yeah. And I was like, oh shit, of course
• 26:47
  Speaker 1: you've heard that like thirty times like today probably. He
• 26:51
  Speaker 1: was like, yeah, yeah, I heard a lot. I was
• 26:53
  Speaker 1: like okay, sorry, thanks, But in my head I was like,
• 26:57
  Speaker 1: beer bin bop, that's fucking you're a genius. Yes, you
• 27:00
  Speaker 1: fucking wordsmith. So I haven't mentioned the China buffet yet,
• 27:04
  Speaker 1: all update you in the next ramble on how that's
• 27:08
  Speaker 1: gonna be. It's gonna be good. I'm guessing the food here,
• 27:11
  Speaker 1: just the regular Panamanian food is so good, and then
• 27:14
  Speaker 1: every time I try another food it's so good because
• 27:16
  Speaker 1: again it's like New York City and you have a
• 27:19
  Speaker 1: melting pot of all these different culture's foods. But they're
• 27:23
  Speaker 1: also like this Korean buffet, very Korean. It feels like
• 27:28
  Speaker 1: I was in. It really does taste like I was
• 27:30
  Speaker 1: in Korea, Like the texture of the vegetables was cooked
• 27:33
  Speaker 1: the same, the kimchi tasted exactly homemade, like the bib
• 27:37
  Speaker 1: and bop sauce especially, it was all so Korean, like
• 27:42
  Speaker 1: if you're in America. In most places, even in New York,
• 27:46
  Speaker 1: I definitely ate it places that just felt fusion, and
• 27:50
  Speaker 1: then there's no sense of the actual culture you're eating from.
• 27:54
  Speaker 1: And there's definitely tons of fusion places here, but I
• 27:57
  Speaker 1: like that. Like in New York, you can also find
• 28:00
  Speaker 1: pockets where there's the Moroccan place and they do Moroccan
• 28:03
  Speaker 1: food made Moroccan style by Moroccans, so they do that
• 28:08
  Speaker 1: with restaurants here. Also, if I just want local food,
• 28:12
  Speaker 1: there's a fusion Chinese Panamanian place. But if I want
• 28:15
  Speaker 1: a Chinese Chinese place, there's also Chinese dishes and Chinese
• 28:18
  Speaker 1: restaurants that focus on Chinese food made by Chinese people
• 28:23
  Speaker 1: in the Chinese fashion. And it's great having that add
• 28:27
  Speaker 1: my fingertips. Because the restaurants are there's so many restaurants.
• 28:32
  Speaker 1: It's a garden of great restaurants. I'm really impressed by
• 28:38
  Speaker 1: the quality of the food and the quality of the
• 28:40
  Speaker 1: restaurants here. It's great. And the accessibility the phone does
• 28:45
  Speaker 1: make everything accessible, so it's really nice and easy to
• 28:50
  Speaker 1: get good food. Oh so that crazy lady's screaming at
• 28:54
  Speaker 1: her computer right now down the hall. I think she talks,
• 28:58
  Speaker 1: like I said, I think she's a cam girl in
• 29:00
  Speaker 1: some capacity or something, and she speaks in this really
• 29:05
  Speaker 1: weird accent. I mentioned she was racist and stuff. She's
• 29:09
  Speaker 1: American naturally, and she was. She screams yells, I'll say,
• 29:15
  Speaker 1: because it's not really a shriek, but she yells loudly
• 29:19
  Speaker 1: at people, so behind her door you can still hear it.
• 29:23
  Speaker 1: When my door's closed down the hall, even she was
• 29:27
  Speaker 1: screaming at one of her clients or whatever, Oh, I'm
• 29:29
  Speaker 1: a cow and you're going to hurt a little cow.
• 29:32
  Speaker 1: I'm a cow and you're gonna hurt a little cow.
• 29:35
  Speaker 1: And I was like, oh, that's crazy, because when I
• 29:38
  Speaker 1: walked into the dorm, she was exiting her room and
• 29:41
  Speaker 1: the first thing she says was, Hey, you, I think
• 29:45
  Speaker 1: I like you. I feel it, which like I'm a
• 29:49
  Speaker 1: hippie and I'm pretty relaxed, and I do actually get that.
• 29:52
  Speaker 1: From time to time people will say something like that,
• 29:55
  Speaker 1: you know what, you make me feel comfortable, or like
• 29:58
  Speaker 1: I like being around you. So when she said that,
• 30:01
  Speaker 1: I was like, oh, thanks, nice to meet you. And
• 30:03
  Speaker 1: she introduced herself and I was like, that's a weird accent.
• 30:07
  Speaker 1: Either she's making it up or she's from a country.
• 30:10
  Speaker 1: I have no clue she was making it up. As
• 30:14
  Speaker 1: far as I can tell, she's making up an accent,
• 30:16
  Speaker 1: and I don't want to emulate it here. That seems
• 30:18
  Speaker 1: too pointed. But it's very odd and specific, like sort
• 30:24
  Speaker 1: of Natasha from Rocky and Bullwinkle. It's not that accent,
• 30:28
  Speaker 1: but it's about that thick. So when you hear it,
• 30:32
  Speaker 1: you're like you think she has an actual accent, but
• 30:35
  Speaker 1: it much more now, seems like an affectation. After I've
• 30:39
  Speaker 1: talked to her a bit because I cook in the
• 30:41
  Speaker 1: kitchen and while I was cooking in there, she walked
• 30:45
  Speaker 1: in and the first thing she says was, Oh, this
• 30:48
  Speaker 1: is a technology solution. I have to deal with a
• 30:52
  Speaker 1: man trying to dominate the kitchen, and I will. And
• 30:56
  Speaker 1: then she scream laughed at me, and then she sat
• 30:59
  Speaker 1: down and started cutting up fruit to boil. She boils
• 31:03
  Speaker 1: large pots of fruit every day and that's what she eats.
• 31:07
  Speaker 1: I don't think I can keep talking about her. It's
• 31:09
  Speaker 1: so weird. But she hated my sandals because apparently they
• 31:15
  Speaker 1: were dominating her. And she kept talking about technology solutions,
• 31:19
  Speaker 1: which were like the Illuminati, as she described them, because
• 31:24
  Speaker 1: I was like, well, what are those and she was like, well,
• 31:27
  Speaker 1: they make me stab myself with the knife. And she
• 31:30
  Speaker 1: was like holding a knife and chopping up her fruit.
• 31:33
  Speaker 1: And I was like, oh, okay, you're like not a
• 31:37
  Speaker 1: little off, like not just unhinged, like they're the hinges
• 31:43
  Speaker 1: are missing. But I almost never see her. That's also
• 31:47
  Speaker 1: when she told me all how she hates Mexicans, and
• 31:52
  Speaker 1: I mean men and just how the brain people are
• 31:58
  Speaker 1: using technology solutions to psychically attack her, and I was like, Wow,
• 32:02
  Speaker 1: we don't have to talk anymore. I don't think I
• 32:04
  Speaker 1: would have missed anything else from this. So after I
• 32:07
  Speaker 1: got enough information over fifteen twenty minutes, I was like, well,
• 32:11
  Speaker 1: I'm gonna go watch TV in my room. Goodbye. And
• 32:16
  Speaker 1: I don't really see her. She stays in her room
• 32:18
  Speaker 1: and yells at her computer, and then I go out
• 32:21
  Speaker 1: and search for crocodiles. I'm already thirty two minutes into this, though.
• 32:26
  Speaker 1: Maybe I'll talk about the crocodiles next time. What should
• 32:29
  Speaker 1: I close this out on? Though? Oh? How about the
• 32:31
  Speaker 1: Rana Dorata because I mentioned all the different beers I
• 32:35
  Speaker 1: got and there's a very famous bar. Also, I don't
• 32:38
  Speaker 1: think a lot of people know much about Panama because
• 32:42
  Speaker 1: there's I don't know, twenty blogs about Panama and every
• 32:46
  Speaker 1: single one mentions the two same things. Mercado de Marisco,
• 32:50
  Speaker 1: which is just a giant food court of seafood down
• 32:53
  Speaker 1: by the pier and it's like the most touristy seafood
• 32:58
  Speaker 1: plaza in the city. And then the Rana Dorada the
• 33:03
  Speaker 1: Golden Frog, which is the most touristy bar in Panama City,
• 33:08
  Speaker 1: but you know, every single person wrote about them. So
• 33:12
  Speaker 1: I went to the Rana Dorata and I was like, ugh, okay.
• 33:15
  Speaker 1: They have fun nineties rock music playing and it looks cool.
• 33:21
  Speaker 1: There's hardwood, but it looks like any Colorado bar. Actually,
• 33:25
  Speaker 1: it looks like a lot like a Colorado bar. Hardwood
• 33:28
  Speaker 1: and a lot of space, slow lighting, which I like.
• 33:33
  Speaker 1: But the prices were the same as Colorado also, which
• 33:36
  Speaker 1: I didn't like as much, except for their hard seltzers.
• 33:40
  Speaker 1: So they have a green mango and limone hard Seltzer,
• 33:44
  Speaker 1: and they have a red mango and orange hard Seltzer,
• 33:49
  Speaker 1: and if you get those to go, each of them
• 33:51
  Speaker 1: are a dollar, and the regular beers during happy hour
• 33:56
  Speaker 1: like two twenty five, which is good, but otherwise it's
• 33:59
  Speaker 1: a half pine for four bucks. If you're not they're
• 34:02
  Speaker 1: happy are but all that to go seltzers are always
• 34:05
  Speaker 1: one balbo or one dollar, so I just got those
• 34:09
  Speaker 1: and those are my I liked those better than their
• 34:11
  Speaker 1: other beers anyway. So it's a cool looking spot. You're
• 34:15
  Speaker 1: not going to find anything particularly Panamanian about it, except
• 34:19
  Speaker 1: for their beers, which are not bad. They just taste
• 34:24
  Speaker 1: like beers, but I was happy to find a couple
• 34:26
  Speaker 1: new seltzers, and actually I was glad to try the
• 34:29
  Speaker 1: new beer. And I had a few different cavichs because
• 34:33
  Speaker 1: they sell a bunch of different civichs everywhere. So I
• 34:37
  Speaker 1: had a shrimp savice with one of the lemon and
• 34:40
  Speaker 1: green mango seltzers, and it was a good It was
• 34:44
  Speaker 1: a good first week here. It's been a good first
• 34:46
  Speaker 1: week here, and I got a bunch more stuff to
• 34:50
  Speaker 1: get into. But I'll wrap this one up here and
• 34:53
  Speaker 1: then talk to you on the next one with more
• 34:57
  Speaker 1: Panama news. Thank you for listening, and as always, you
• 35:01
  Speaker 1: can talk to me a bit of a rambler at
• 35:03
  Speaker 1: gmail dot com or all the socials and I will
• 35:05
  Speaker 1: catch you on the flippityflops