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Transcript

89: Top 10 Foods From Other Cultures | #thebaldbrotherspodcast · The Bald Brothers Podcast

• 0:00
  Speaker 1: What are y'all?
• 0:00
  Speaker 2: Welcome to the Ball Brothers.
• 0:02
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• 0:02
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• 0:15
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• 0:18
  Speaker 4: twenty third, and now all it's kick.
• 0:20
  Speaker 1: On the show Bob Brothers. Jimmy Johnson a full kiky.
• 0:25
  Speaker 1: I don't like places that only serve cold sandwiches. I
• 0:28
  Speaker 1: said it's cool in the same conversation. It's cool. They
• 0:31
  Speaker 1: got sprouts at Jimmy Johns. They got a good bread
• 0:34
  Speaker 1: at Jimmy Johns. I just don't like place that always
• 0:36
  Speaker 1: sold serve cold sandwiches though, Jimmy john Yeah, Jimmy Johnson
• 0:41
  Speaker 1: is like I'm on tour. They have hot sandwiches though, No,
• 0:46
  Speaker 1: most people haven't. Subway has been struggling the last couple
• 0:49
  Speaker 1: of years.
• 0:50
  Speaker 2: People people be going the Subway.
• 0:52
  Speaker 1: The fact that they're making full on cookies that you
• 0:53
  Speaker 1: know things ain't going right. I think people still be sneaking.
• 0:56
  Speaker 3: They do, but they they dropped.
• 0:58
  Speaker 1: Yeah, still making money. Jimmy Johnson is like if a place,
• 1:02
  Speaker 1: if I'm like, it's very random. I'm gonna tell you
• 1:05
  Speaker 1: when I ea Jimmy Johns. If I'm on the road,
• 1:07
  Speaker 1: it's like a random city like Schomberg, Illinois, which is
• 1:12
  Speaker 1: like summer of Chicago, and that little plaza at your
• 1:15
  Speaker 1: hotel across the street, Jimmy John's gonna be in there, like, hey, man,
• 1:18
  Speaker 1: you how far you want to go?
• 1:19
  Speaker 5: You get you get?
• 1:24
  Speaker 1: It is good though they got hot, the hot sandwiches. Yeah,
• 1:27
  Speaker 1: if I house got hot, they got good to to good.
• 1:29
  Speaker 2: I'm like a hot sandwich.
• 1:30
  Speaker 1: Hot sandwiches. Man.
• 1:32
  Speaker 2: All right, y'all.
• 1:33
  Speaker 3: To the Ball brothers. Me and Tony are ball brothers.
• 1:36
  Speaker 1: We're both black males, we have lack of hair, and
• 1:40
  Speaker 1: we're just you know, by this time, you know what
• 1:42
  Speaker 1: it is. Man. We got Lee on the Ones and
• 1:44
  Speaker 1: she'd be sniggling and giggling.
• 1:47
  Speaker 2: I appreciate that, Yeah, because the mirror just.
• 1:49
  Speaker 1: Be letting the mirror just be like. I have random
• 1:51
  Speaker 1: fact of music and everything, but I will not engage
• 1:53
  Speaker 1: lesson gets.
• 1:53
  Speaker 2: He will give you a sniggle in a gigglenna something get.
• 2:01
  Speaker 3: If you got the Patreon locked in live, y'all.
• 2:04
  Speaker 1: Ain't doing no work on the Thursday, y'all supposed to
• 2:07
  Speaker 1: be in that meeting. You got your office door closed.
• 2:10
  Speaker 1: Quit that job, but don't if it calls you to
• 2:12
  Speaker 1: leave the patreot, quit the job.
• 2:13
  Speaker 6: Man.
• 2:14
  Speaker 3: So for today's thing, top ten foods from other culture.
• 2:21
  Speaker 1: Okay, okay, so obviously so food is out. I'm I'm
• 2:25
  Speaker 1: gonna kick it off. This ain't necessarily any particular order,
• 2:28
  Speaker 1: but this one is number one for me outside of
• 2:32
  Speaker 1: Black American culture.
• 2:34
  Speaker 3: I got to go Jamaican food.
• 2:36
  Speaker 2: Okay, we're picking the region, not the not the dish.
• 2:39
  Speaker 1: The region. Yeah, yeah, you go wrong. That could be
• 2:42
  Speaker 1: another episode though, like favorite dishes and let's do dish
• 2:45
  Speaker 1: later on. All right, but you're making food, man, Oh.
• 2:50
  Speaker 3: My god, Tony Kitts.
• 2:52
  Speaker 1: Your feet together, man, get your feet together on that's
• 2:56
  Speaker 1: right here, man, Liah, he ain't never it was already lose.
• 3:04
  Speaker 1: It was already lose Jamaican food. Obviously, you got hostel
• 3:08
  Speaker 1: rising for your boy. But I mix it up to
• 3:12
  Speaker 1: I got a great Caribbean spot by my house. They
• 3:14
  Speaker 1: got good rice and pea, they got good festival. That's
• 3:17
  Speaker 1: the little bread plantains.
• 3:19
  Speaker 3: I don't know.
• 3:19
  Speaker 2: Some people say plantings.
• 3:21
  Speaker 1: It'd be like it's in the banana family, but it's
• 3:24
  Speaker 1: I don't like banana.
• 3:25
  Speaker 2: It's a completely different, totally different.
• 3:29
  Speaker 1: I love planting. Also, by the time they cooked up
• 3:31
  Speaker 1: their sugary sweet, I mean just covering it glaze.
• 3:37
  Speaker 5: I'm like when they be glistening to me, like like
• 3:40
  Speaker 5: they just put baby all over themselves and like, what's up.
• 3:45
  Speaker 5: It's like they came out the waters with their tight
• 3:48
  Speaker 5: Jamaican shuret on no brawl.
• 3:50
  Speaker 7: I'll be like, man, look at the planted because at
• 3:58
  Speaker 7: the top, bad, what are you doing here?
• 4:05
  Speaker 1: What are you doing here?
• 4:07
  Speaker 2: Once you're not being legging for you? Op my bad?
• 4:11
  Speaker 2: Oh this is crazy. But she can't she can't get
• 4:15
  Speaker 2: the comforts together, like.
• 4:17
  Speaker 5: Oh my bad, and I don't close the door back.
• 4:22
  Speaker 2: I'm like, oh, this is crazy blinking. Oh my god,
• 4:26
  Speaker 2: I'm sorry.
• 4:27
  Speaker 1: I'm so sorry I did that. Man, you're really struggling
• 4:31
  Speaker 1: with that TikTok, aren't you.
• 4:33
  Speaker 2: I'm so sorry.
• 4:34
  Speaker 1: It's like a dessert tucked into the corner. And you know,
• 4:38
  Speaker 1: I never feel bad. I'm like, this is a.
• 4:40
  Speaker 2: I feel guilt free every time.
• 4:41
  Speaker 1: So do you consider that a sweet?
• 4:43
  Speaker 2: Yeah? You do?
• 4:44
  Speaker 5: Because I feel like, I feel like they be adding
• 4:47
  Speaker 5: stuff to I never know if they add something or not.
• 4:49
  Speaker 5: So if you add, if you add any sweetening, and
• 4:52
  Speaker 5: then I gotta be like, unless it's like honey, you're like,
• 4:55
  Speaker 5: you know, so like.
• 4:56
  Speaker 1: A date or like a date that is really naturally sweet,
• 5:00
  Speaker 1: that's not considered a sweet tet. No, you only talk
• 5:02
  Speaker 1: about added sugar. Jamaican people tell us I never thought
• 5:06
  Speaker 1: about it. I thought they just put them in the
• 5:07
  Speaker 1: I feel like they probably put them in the pan
• 5:09
  Speaker 1: with some butter. They gotta add some shugar, y'all tell
• 5:14
  Speaker 1: us people from the Caribbean. There's a trendy flag in there.
• 5:19
  Speaker 2: No added sugar. There's no added sugar. Oh that's even better.
• 5:22
  Speaker 3: So our plantat are they?
• 5:25
  Speaker 2: Oh they are, they're fried. That's when the filth comes in.
• 5:28
  Speaker 2: That is that much sweeter than the banana? Everybody saying
• 5:32
  Speaker 2: naturally sweet?
• 5:33
  Speaker 5: Okay, sweeter than bananas though, yeah, they're the banana family,
• 5:37
  Speaker 5: but they ain't banana.
• 5:38
  Speaker 1: They went to a they went to like a IVY college,
• 5:42
  Speaker 1: and bananas were like we went to the rock man
• 5:44
  Speaker 1: bananas be sold in seven eleven. Banana like, hey, man,
• 5:49
  Speaker 1: get on that road. Maybe at the cash register loose,
• 5:54
  Speaker 1: no fine nothing, banana man.
• 6:00
  Speaker 2: Technically I'm fruit. You know what I'm saying. I've been
• 6:02
  Speaker 2: here since last week. You k beating? You beating me?
• 6:10
  Speaker 1: Like, are you crazy? I would never be sorting the
• 6:12
  Speaker 1: seven eleven.
• 6:12
  Speaker 2: They got the accent. You're crazy. There's seven eleven your friends. Oh,
• 6:19
  Speaker 2: there's enough space on the trend for me that line
• 6:22
  Speaker 2: trading places.
• 6:24
  Speaker 1: But anyway, uh, plantain, that's just in my dish. But
• 6:28
  Speaker 1: also I go curry chicken is good, brown stew chicken
• 6:32
  Speaker 1: is good, jerk chicken is good. I didn't realize, so
• 6:35
  Speaker 1: it's all this just Jamaica's This was all Jamaican Caribbeans. Well, okay,
• 6:41
  Speaker 1: a lot of Caribbean nations have similar dishes, right because
• 6:44
  Speaker 1: when we went on we went this year for vacation,
• 6:47
  Speaker 1: we went to the Virgin Islands, and they also have curry, gold,
• 6:51
  Speaker 1: curry chicken, all that type of stuff, rice and pee.
• 6:53
  Speaker 1: I think each nation, and y'all can correct me. I
• 6:56
  Speaker 1: think they all have their own flair, But I feel
• 6:59
  Speaker 1: like a lot of the basics are there.
• 7:01
  Speaker 3: You're gonna get a rice dish, You're gonna.
• 7:03
  Speaker 1: Get a curry dish. You know, I had bullfoot soup
• 7:07
  Speaker 1: in bullfoot soup, bulls foot tone pigeon toe don was
• 7:13
  Speaker 1: big and healthy. It was terrible bull'sfoot. It was gelatinous.
• 7:19
  Speaker 1: And then when I was eating it and it was disgusting,
• 7:21
  Speaker 1: I was about to spit it out. A dude from
• 7:23
  Speaker 1: the island was like, you eating bullfoot soup, man, that's
• 7:25
  Speaker 1: where it's at.
• 7:25
  Speaker 3: It was like, but it was disgusting.
• 7:30
  Speaker 1: I don't know. They got the shoes in there, like
• 7:34
  Speaker 1: I seen the like the little told knuckle. It was terrible,
• 7:38
  Speaker 1: but I'd be liking to try stuff like that. But yeah,
• 7:41
  Speaker 1: we went to the Virgin Islands. They had a lot
• 7:42
  Speaker 1: of versions of that. I remember jerk chicken when we
• 7:46
  Speaker 1: had because we had food in the Virgin Islands and
• 7:49
  Speaker 1: Saint Thomas and they all had oxtail. Everybody like, no,
• 7:53
  Speaker 1: we're gonna get that oxtail. I did try ikey and saltfish.
• 7:57
  Speaker 1: The texture was a little weird for me, so I
• 8:00
  Speaker 1: tried on a couple occasions. I couldn't get down with
• 8:02
  Speaker 1: it too much. But there's plenty of stuff, but I
• 8:04
  Speaker 1: but go ahead. I don't win crazy as making food.
• 8:06
  Speaker 1: I was my brother's there's a j Maka spot by
• 8:12
  Speaker 1: my house that be open today from one to three.
• 8:15
  Speaker 2: I wonder if I've been there. Is it like a
• 8:17
  Speaker 2: little small joint in a little.
• 8:21
  Speaker 1: No no, you talk about about where the movies aren't. No,
• 8:25
  Speaker 1: it's deeper. It's like deeper head. It's near my house.
• 8:27
  Speaker 1: Like when I say there my house, I mean within
• 8:29
  Speaker 1: Postmates drop.
• 8:31
  Speaker 2: Okay, what's the radius?
• 8:34
  Speaker 3: You think it's like? It really depends because sometimes the
• 8:37
  Speaker 3: restaurant's slow.
• 8:38
  Speaker 1: They'll come from far out, and I think the raided
• 8:41
  Speaker 1: the restaurant cert like cesser Ratis. I usually think it's
• 8:43
  Speaker 1: like five to ten miles. Okay, But anyway, Jamaican food
• 8:47
  Speaker 1: is okay. Some people say he's not good. I mean
• 8:49
  Speaker 1: I thought maybe it's an acquired taste. But yeah, I
• 8:52
  Speaker 1: couldn't do it. Yeah, I want to come to Grenada
• 8:54
  Speaker 1: and try hold down old down. But I want to
• 8:59
  Speaker 1: go to Grenada.
• 8:59
  Speaker 2: Oh go ahead, tone all right, I'm going Asian. You
• 9:02
  Speaker 2: know what I'm saying. Gotta go Asian, Chinese, Japan. So
• 9:05
  Speaker 2: I'm gonna go Filipino.
• 9:06
  Speaker 5: Actually, before I even go to a Filipino lupia called
• 9:12
  Speaker 5: Greta Ponsen, whoa Filipino food is like this?
• 9:16
  Speaker 1: Why that's my ball over here mannahilip hell.
• 9:21
  Speaker 5: Yeah, I can't put on in the eighties because my
• 9:23
  Speaker 5: my oldest brother's first wife was Filipino.
• 9:27
  Speaker 2: So we going to they house. I'm like, man, what's
• 9:29
  Speaker 2: going on in this? My nose is bleeding out? Was like, man,
• 9:32
  Speaker 2: this what is this? Pansic?
• 9:34
  Speaker 1: I was like, oh, I never said I heard there
• 9:40
  Speaker 1: was a Washington in Washington. There was a restaurant in
• 9:43
  Speaker 1: Lakewood that had Filipino food.
• 9:45
  Speaker 3: Tone.
• 9:46
  Speaker 2: I ain't found a place in l A yet. That's good.
• 9:48
  Speaker 1: I tried them all. But if you don't get the
• 9:50
  Speaker 1: ponset right, it's like baccaroni cheese for the black.
• 9:52
  Speaker 2: Ponza is the for me is the anchor.
• 9:56
  Speaker 1: If you get stuff right, but not that you. I
• 9:59
  Speaker 1: can't trust ponce.
• 10:00
  Speaker 5: I had some good uh vegan ponset in Hawaii was
• 10:04
  Speaker 5: really uh me. Me and Sabrina rode off bikes to
• 10:07
  Speaker 5: that place and it was like a hot bar and
• 10:09
  Speaker 5: they had the vegan ponst in there.
• 10:11
  Speaker 2: It was yes, because it does it happen met in it. Yeah,
• 10:15
  Speaker 2: they put chicken in there. Oh you're right, Yeah, they
• 10:17
  Speaker 2: put chicken in there.
• 10:18
  Speaker 5: But ponsett is my man, that's my go to and
• 10:21
  Speaker 5: then they got that toy, a little sweet chili sauce
• 10:23
  Speaker 5: for the Lympia.
• 10:26
  Speaker 2: Yes, the lumpia be fire. I'll be tearing that up.
• 10:30
  Speaker 5: My brother made me a Filipino food for my birthday
• 10:33
  Speaker 5: when I was out there in New Mexico. Really he
• 10:37
  Speaker 5: made uh, he made ponset o loompia. I think that's all.
• 10:41
  Speaker 5: He made some rice too. Toward toward down.
• 10:45
  Speaker 2: My mom was like, man, you're getting another plate. Lived.
• 10:51
  Speaker 5: He was because on one hand they was like, don't
• 10:53
  Speaker 5: be eating, and then on another you're getting another plane.
• 10:56
  Speaker 2: You eat fast. I was like, can you quit watching me?
• 10:58
  Speaker 1: Which one do y'all want?
• 11:00
  Speaker 5: Man, you know what I'm saying, I'll be eating.
• 11:03
  Speaker 1: Told me eating, that's his problem. He's only either in
• 11:06
  Speaker 1: or out.
• 11:06
  Speaker 3: That's why he got to turn the clock on and
• 11:08
  Speaker 3: not eat no.
• 11:09
  Speaker 5: Food without beg clock. I'm a grimlin. I eat this microphone.
• 11:14
  Speaker 2: I'm striped. If I go past that clock, I'm slimy.
• 11:18
  Speaker 3: And Filipino or black Asians that's what they'd be saying.
• 11:20
  Speaker 2: Black Asians.
• 11:21
  Speaker 3: All right, I'm with you on that.
• 11:23
  Speaker 1: Yeah, I'm gonna go.
• 11:25
  Speaker 2: I'm coming back to Asia.
• 11:26
  Speaker 1: Oh yeah, I'm gonna go Mexican food. Yeah, food is yes,
• 11:33
  Speaker 1: you know you know I'm an eighth Mexican.
• 11:36
  Speaker 2: I really am, are you?
• 11:37
  Speaker 1: Yeah? H my granddad is uh yeah, here we go
• 11:43
  Speaker 1: with fractions now, all right now my granddad is half
• 11:49
  Speaker 1: You make my mama quarter and would make me an
• 11:51
  Speaker 1: eighth right fractions? Leah sure, So my granddad's half Mexican,
• 11:55
  Speaker 1: half black, really Ruthie full black, then my mom must
• 11:58
  Speaker 1: be a quarter then okay.
• 12:00
  Speaker 2: I did not know that. Something new every day.
• 12:03
  Speaker 3: So yeah, Larasa, you feel me. But old school Mexican.
• 12:08
  Speaker 5: Yeah, he had the bullet the bullet vests. I pictured
• 12:12
  Speaker 5: him in the bullet vests with the rifle man.
• 12:16
  Speaker 1: But yeah, Mexican food is so funny. I tell people
• 12:19
  Speaker 1: this and they do not believe me, but it's true.
• 12:20
  Speaker 1: NL Pasto Texas. Mexican food is the school lunch food.
• 12:24
  Speaker 1: So we had taketos, tacos enchiladas like that would instead
• 12:30
  Speaker 1: of like burgers, I mean burgers and pizza.
• 12:32
  Speaker 3: But in a in a five day.
• 12:34
  Speaker 1: School week, three of those days is traditional Mexican breakfast
• 12:38
  Speaker 1: is one hundreds in Mexican every day I used to eat.
• 12:41
  Speaker 1: We was still poor. We used to get for breakfast
• 12:43
  Speaker 1: and at just like a bowl of beans of just
• 12:48
  Speaker 1: pento beans. We would put sugar in them. Maybe that's
• 12:50
  Speaker 1: why I eat my grits like that. It's like white kids,
• 12:53
  Speaker 1: just a bowl of beans. It's like god dag.
• 12:55
  Speaker 2: So that was the breakfast. Just bean.
• 12:57
  Speaker 3: Some of the days at the.
• 13:00
  Speaker 1: On the side, okay, but they would just be like,
• 13:01
  Speaker 1: here's your breakfast, pinto beans, salt.
• 13:04
  Speaker 2: That's a wild breakfast. Just beans. Be either you want.
• 13:10
  Speaker 5: Yani tea is just rooms tip not even on the grill.
• 13:14
  Speaker 5: To a tea is just fresh out the package, white
• 13:17
  Speaker 5: corn to a tea.
• 13:18
  Speaker 2: That's crazy.
• 13:19
  Speaker 3: Wow.
• 13:20
  Speaker 1: But one thing I love about l A is this
• 13:23
  Speaker 1: is the street taco unsanctioned set up at night side
• 13:28
  Speaker 1: of the No no, ally, ain't no bathroom here, man,
• 13:35
  Speaker 1: you piss.
• 13:36
  Speaker 5: Over there in the corner. Put your on in and
• 13:38
  Speaker 5: take a piss. They'll be ready when you come out
• 13:40
  Speaker 5: of this.
• 13:40
  Speaker 1: It's not even technically a restaurant.
• 13:44
  Speaker 2: Building.
• 13:44
  Speaker 1: They got the pro paint tank, they got the music going.
• 13:47
  Speaker 1: Sometimes it's plugged up to like a van, like have
• 13:50
  Speaker 1: the trailer out there.
• 13:51
  Speaker 3: They got all the stuff and the best street tacos
• 13:53
  Speaker 3: to me.
• 13:54
  Speaker 2: No cheese, oh no, no, cheese. No, I never I
• 13:57
  Speaker 2: never do the cheese on the streets.
• 13:59
  Speaker 1: The street taco you got of goal cilant green or
• 14:02
  Speaker 1: red sauce green and rest radish little pickled care so.
• 14:06
  Speaker 2: They get the radishes out there.
• 14:07
  Speaker 1: But but but cheese, it don't go.
• 14:09
  Speaker 2: No, hell, it don't go.
• 14:11
  Speaker 5: It's not even It was never even the thought, even
• 14:14
  Speaker 5: before I went to the vegetarian streets.
• 14:15
  Speaker 1: It was never cheatd No, not on the street taco.
• 14:17
  Speaker 1: Now Taco bell that ain't that's not Taco bell Is.
• 14:21
  Speaker 1: That's that's that's fast food America. That's paying express for
• 14:25
  Speaker 1: like Chinese food. With most Americans, including me, did not
• 14:28
  Speaker 1: realize that's not really closely related to Chinese food at all.
• 14:32
  Speaker 2: They just they just be like, man, shut up and
• 14:34
  Speaker 2: take this is not real Chinese general.
• 14:40
  Speaker 5: But he do he out there in one time like
• 14:44
  Speaker 5: hey man, we need some chicken, going, what do you mean, man,
• 14:47
  Speaker 5: we need some chicken, but we just got our asses kicked.
• 14:51
  Speaker 5: But sir, what do you suggest we need? Sweeting it
• 14:55
  Speaker 5: up and spicy at the same time. That's us as
• 14:57
  Speaker 5: a unit, right, sweet and spicy.
• 15:01
  Speaker 2: Let's get it.
• 15:03
  Speaker 5: Queue it up, man, serve it up. Or he was
• 15:05
  Speaker 5: that general that was hands on. He was out there
• 15:07
  Speaker 5: in the field.
• 15:07
  Speaker 2: You know what I'm saying. He wasn't just doing this.
• 15:09
  Speaker 1: He was like, all right, yeah, we made it up
• 15:11
  Speaker 1: to him.
• 15:12
  Speaker 2: Let's get some chicken going.
• 15:13
  Speaker 1: He was kind of chicken with with a sword.
• 15:17
  Speaker 2: Man, I got the chicken chickens.
• 15:19
  Speaker 1: Hey man, General South Brother, he got some chicken, got
• 15:21
  Speaker 1: it go.
• 15:22
  Speaker 2: He took all the enemy's chickens and he just grilled
• 15:24
  Speaker 2: it up.
• 15:24
  Speaker 1: He got his sauce. Co on, man, you get some
• 15:27
  Speaker 1: chip man side man. He really shouldn't be in the military,
• 15:30
  Speaker 1: asked me. He miss his calling. He should be a
• 15:32
  Speaker 1: restaurant tour man. He need open the food truck. Got
• 15:34
  Speaker 1: that that ain't a thing yet. One day people gonna
• 15:38
  Speaker 1: have restaurants that you could drive.
• 15:39
  Speaker 2: He got a general jacket on, no shirt on underneath,
• 15:42
  Speaker 2: chef hat.
• 15:43
  Speaker 5: He just got it going up there. He got his
• 15:44
  Speaker 5: cigar and uh, I got to finish show gun. I'm
• 15:49
  Speaker 5: like six or seven episodes.
• 15:50
  Speaker 1: In the General Sauce was in there, like, man, get
• 15:52
  Speaker 1: all this political strife and murder.
• 15:56
  Speaker 2: His chicken is fire.
• 15:57
  Speaker 1: What do you mean?
• 15:57
  Speaker 2: Check it out?
• 15:58
  Speaker 1: Going crazy over there?
• 15:59
  Speaker 5: You when they capture the enemy people instead of just
• 16:02
  Speaker 5: having POWs and you'd be like.
• 16:04
  Speaker 2: Line them up on the wall. We're gonna kill your
• 16:06
  Speaker 2: chickens and grill them up. And you can't have none.
• 16:09
  Speaker 1: No, no, they just standing there. You can't have, you
• 16:14
  Speaker 1: can't have. He'd be cooking in front of him. You
• 16:20
  Speaker 1: make them smelling.
• 16:21
  Speaker 2: Come on, man, bab he lost to me and then
• 16:31
  Speaker 2: they just give him beans.
• 16:36
  Speaker 1: Just to bring it back for it, sir, funny, you
• 16:38
  Speaker 1: don't even think it's weird. Just like you know, we
• 16:40
  Speaker 1: was young and black. You ate what they're right, they
• 16:43
  Speaker 1: put in front of you. Right, you think everybody in
• 16:44
  Speaker 1: the world is eating people eating zereal stuff beans for
• 16:48
  Speaker 1: breakfast is absurd to me. We would have and the
• 16:51
  Speaker 1: I'm not talking about fibreens. He was just like just
• 16:53
  Speaker 1: pento beans in the ball.
• 16:56
  Speaker 2: That's crazy. You're gonna learn first and I know they
• 16:59
  Speaker 2: wouldn't see.
• 17:00
  Speaker 1: No, there was nothing. That's why we used to get
• 17:01
  Speaker 1: We used to put sugar packets on them.
• 17:03
  Speaker 2: Was they mashed?
• 17:05
  Speaker 1: No, they were like, my god, there was because that's briefly,
• 17:08
  Speaker 1: beans are like cook three fried mash. These was like
• 17:12
  Speaker 1: pintal beans. They was close to like the constistuent of
• 17:15
  Speaker 1: how Black Eyed peas be you know, the beans not
• 17:17
  Speaker 1: all the way broken up.
• 17:18
  Speaker 2: It was like that.
• 17:20
  Speaker 1: Want to take a quick break from the show to
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• 18:48
  Speaker 2: Did you put the bees into tortillas or did you
• 18:50
  Speaker 2: just spo it?
• 18:52
  Speaker 1: Just beans out of the tortilla tear.
• 18:56
  Speaker 2: That's a Mexican ass breakdown. We'll pass it with Mexico.
• 19:01
  Speaker 2: It is Mexican.
• 19:02
  Speaker 1: Passol Passo is will have billboards in Spanish with no
• 19:07
  Speaker 1: English translations.
• 19:08
  Speaker 2: You're not even tripping, Like, shut up.
• 19:11
  Speaker 1: The name is El Passo.
• 19:12
  Speaker 2: You see why?
• 19:13
  Speaker 1: It is right here right over there? Man, What you're
• 19:15
  Speaker 1: talking about and I'm.
• 19:16
  Speaker 5: Not talking about looking over a body of water like
• 19:19
  Speaker 5: there's Canada down there.
• 19:21
  Speaker 2: Mexico is literally over the wall, literally across climb that wall.
• 19:26
  Speaker 2: International boarders jump the.
• 19:28
  Speaker 3: Rio Grande River and you be in Mexico. Boom, you're up.
• 19:31
  Speaker 2: I'm going Italian, man, Italian. Italian is a good time.
• 19:36
  Speaker 2: It's everywhere is thick. It's man. When I had some
• 19:41
  Speaker 2: my my brother again, same brother, same brother, different way.
• 19:46
  Speaker 1: He was tasting the rainbow.
• 19:48
  Speaker 5: His second here Filipinos is Italian international bull show.
• 19:51
  Speaker 1: Know many what you got coming, bullet, I'm done with.
• 19:57
  Speaker 5: He's switching up to Italian. So he went out there
• 20:00
  Speaker 5: in the military. Then he you know, he got a wife.
• 20:02
  Speaker 5: He was already divorced, so he went out there and
• 20:04
  Speaker 5: met Powler. Now she's from there, you know, born and raised. Yeah,
• 20:10
  Speaker 5: so when he came back, she came and so uh,
• 20:14
  Speaker 5: she was cooking that food and it was simple. It
• 20:18
  Speaker 5: looks simple on the surface because you know, we used
• 20:20
  Speaker 5: to that American bullshit Italian saucy chef boyarde a smallrow
• 20:26
  Speaker 5: or whatever, all red sauces, and this is a smallrow.
• 20:31
  Speaker 5: Nobody ever talks about that place. So so when she
• 20:34
  Speaker 5: made her pasta, it looks simple.
• 20:37
  Speaker 2: It's just pasta. Where's the where's the soul?
• 20:40
  Speaker 3: When the black boys got to have that sauce man
• 20:43
  Speaker 3: man I ate them.
• 20:44
  Speaker 2: I was like, what the hell are you putting in this?
• 20:48
  Speaker 2: It looks so simple. It was fire man. I couldn't
• 20:51
  Speaker 2: get enough. I'd have been Tony Soprano if I lived
• 20:56
  Speaker 2: with that woman long term.
• 21:01
  Speaker 5: He didn't do this bullshit with age, and then I
• 21:04
  Speaker 5: gotta come around Millo man.
• 21:07
  Speaker 2: So he'd be mad nasally uncle tying to kill. They
• 21:20
  Speaker 2: made the documentary The Chase on Max.
• 21:23
  Speaker 1: It's solid.
• 21:25
  Speaker 2: Sopranos is my ship.
• 21:26
  Speaker 1: They had they had before they got James Gandolfini as Tony.
• 21:31
  Speaker 1: They had still Oh stil was gonna be gon be
• 21:36
  Speaker 1: he was and he never acted before.
• 21:38
  Speaker 2: He was in bruce U.
• 21:40
  Speaker 1: Yeah, never acted before Little Stephen. He was gonna be
• 21:46
  Speaker 1: Tony soprano. But then they came in, Tony came in.
• 21:48
  Speaker 1: They were like, all right, man, we're gonna We're gonna go.
• 21:50
  Speaker 2: And see you.
• 21:52
  Speaker 1: They just made that up for Silvio, made that character
• 21:55
  Speaker 1: up because they liked him that much, but they didn't
• 21:57
  Speaker 1: have a role for him.
• 21:58
  Speaker 2: That's crazy.
• 21:59
  Speaker 3: They had.
• 21:59
  Speaker 1: They had the audition tastes with like Pauli auditioning for
• 22:02
  Speaker 1: Tony Soprano, really big pussy was auditioning.
• 22:06
  Speaker 3: You see his audition in.
• 22:07
  Speaker 2: The I Love They showed James's audition.
• 22:09
  Speaker 1: Nah, they they had basically for him. They had they
• 22:12
  Speaker 1: didn't show his audition. They had like footage behind the
• 22:15
  Speaker 1: scenes and they have like him talking about the show.
• 22:18
  Speaker 1: I haven't seen his audition tape yet.
• 22:21
  Speaker 2: It was like forty seven.
• 22:22
  Speaker 1: David Simon when he did Sopranos, David Simon when he
• 22:25
  Speaker 1: created David Chase David Chase Wire.
• 22:28
  Speaker 2: Yeah, yeah, Davis, But that that documentary great. I gotta
• 22:34
  Speaker 2: see that. Have you eaten Italian food in Italy? I've
• 22:37
  Speaker 2: never been to Italy?
• 22:39
  Speaker 1: Is it?
• 22:39
  Speaker 2: Is it better tom.
• 22:42
  Speaker 3: I don't like tomatoes like that?
• 22:45
  Speaker 1: Me and Melissa went to Rome went to this restaurant
• 22:48
  Speaker 1: just you know in the in the little Italian Yeah,
• 22:52
  Speaker 1: and they were like, you want.
• 22:53
  Speaker 2: Some Roman tomatoes? We were like sure, I'm like, I'm
• 22:55
  Speaker 2: not gonna like this tone.
• 22:58
  Speaker 1: It was like I never tasted tomato because they were like,
• 23:01
  Speaker 1: y'all in America. Was that it's good because the turned
• 23:03
  Speaker 1: it on me because in America, y'all have on stuff.
• 23:07
  Speaker 1: Y'all have a year round tomatos a year round. This
• 23:10
  Speaker 1: is the season for tomato. That's why they're good.
• 23:12
  Speaker 2: I was like, I'm sorry man, taking these and all that.
• 23:16
  Speaker 1: To Paul, but fresh juicy, But yeah, the sauce is
• 23:24
  Speaker 1: very very reduced. Italy over there for sure. That the
• 23:29
  Speaker 1: best food I think I've had overseas outside of Jamaica.
• 23:32
  Speaker 1: In Europe.
• 23:32
  Speaker 3: Your your food don't.
• 23:33
  Speaker 2: Beat the best. Yeah, they don't be. But I go
• 23:36
  Speaker 2: to London, I'll be like, man, I'm going the whole foods.
• 23:39
  Speaker 2: Remember the last time we went to London.
• 23:43
  Speaker 1: My next time in London, I'm gonna hit the blacks
• 23:45
  Speaker 1: up because I know y'all not eating and mash.
• 23:49
  Speaker 2: They probably eat a lot of the Caribbean stuff Africa.
• 23:51
  Speaker 1: That's what I heard. They said they eat a lot
• 23:53
  Speaker 1: of ethnic food and we ain't eat no bangers and
• 23:55
  Speaker 1: mash man watch out man.
• 23:57
  Speaker 2: But nah.
• 23:58
  Speaker 1: But anyway, in Rome, best tomatoes ever had, best mozzarella
• 24:02
  Speaker 1: I ever had. The dude was like me and must
• 24:05
  Speaker 1: went to another restaurant. The owner was like, y'all want
• 24:07
  Speaker 1: a platter of chee? We got fresh montrell. I was like, shoot, yeah, man,
• 24:10
  Speaker 1: they were just giving us this before we even paid.
• 24:13
  Speaker 1: I was just like, I want this, but no, I
• 24:17
  Speaker 1: was except pizza. I ain't gonna hold y'all. Americans got pizza.
• 24:21
  Speaker 1: Oh their pizza wasn't good. It's light on the sauce.
• 24:24
  Speaker 1: I don't want to know this.
• 24:26
  Speaker 2: Did pizza start in Italy or did it really start here?
• 24:29
  Speaker 3: I think they started.
• 24:31
  Speaker 2: We perfected it, okay. We was like pizza goes under
• 24:35
  Speaker 2: the Italian for.
• 24:38
  Speaker 1: We we were like man more sauce more because they
• 24:42
  Speaker 1: be light on the me and they be like Marguerite, Margherita.
• 24:45
  Speaker 2: Pizza is the is the big pizza thing with the cheese.
• 24:48
  Speaker 3: And here we be like we do.
• 24:50
  Speaker 1: We put sausage.
• 24:52
  Speaker 2: We found everything up trying to kill you as quick
• 24:56
  Speaker 2: as possible.
• 24:56
  Speaker 1: Here put sausage and pepperoni and him.
• 25:00
  Speaker 5: Yes you got ham, Canadian bacon, eggs, cheese, whiz fried chicken, legs,
• 25:07
  Speaker 5: goat back, moose, knuckle, cow shoes, bullhead, all on on top,
• 25:14
  Speaker 5: dipped the cheese, sprinkled with cereal on the top and sugar.
• 25:20
  Speaker 1: All right, so you what Italian?
• 25:21
  Speaker 2: Italian? All right?
• 25:22
  Speaker 1: So I'm gonna go.
• 25:25
  Speaker 2: So many good foods in the world. I'm gonna go tie.
• 25:28
  Speaker 6: Food yes, yes, yes, no, yes, well yes, not exactly twas.
• 25:48
  Speaker 1: That was the first movie I ever saw. Man that's
• 25:51
  Speaker 1: my that's my comedy is the Wayne's comedy.
• 25:53
  Speaker 2: Yes, well you see jobs. He was like we were
• 25:59
  Speaker 2: in with guns, came out with jobs.
• 26:03
  Speaker 1: Could you imagine to wait, Tosh? But anyway, uh you
• 26:12
  Speaker 1: uh Tom cas suit the curry get The only thing
• 26:17
  Speaker 1: about ty you you don't go four stars with them
• 26:22
  Speaker 1: that spice level four five stars.
• 26:23
  Speaker 3: They will they will your life away.
• 26:27
  Speaker 1: They will because the Asian spice.
• 26:29
  Speaker 3: They they not playing.
• 26:30
  Speaker 2: Around the will to kill you.
• 26:34
  Speaker 8: You want to be like, no coming there, it's coming
• 26:38
  Speaker 8: off the South is no, they be going crazy on
• 26:43
  Speaker 8: the on the so I go like mile or maybe
• 26:46
  Speaker 8: one star, one and a half miles.
• 26:50
  Speaker 1: I feel my mustache through the inside of my lips
• 26:53
  Speaker 1: playing with y'all. But no coconut curry, mango sticky rice
• 26:57
  Speaker 1: on the dessert tip. Then I like to tie he
• 27:00
  Speaker 1: as well. It'd be really that is yeah, big fan
• 27:04
  Speaker 1: of type food amazing pretty often as well.
• 27:06
  Speaker 2: Pat tie is just that's my goal too, because I
• 27:09
  Speaker 2: always feel like being a vegetarian.
• 27:11
  Speaker 5: Like when I'm on the road, I know I can
• 27:13
  Speaker 5: count on the tipeplace they gonna have the toe food
• 27:17
  Speaker 5: for the pad tie.
• 27:18
  Speaker 3: I'm good.
• 27:18
  Speaker 2: I'm in good hands. Every time every time. Man, let
• 27:21
  Speaker 2: me get the pad tie with the extra two food.
• 27:23
  Speaker 2: That's me, that's me.
• 27:25
  Speaker 1: Load me up.
• 27:26
  Speaker 2: Man, we'll be skipping off the top. I'll be back
• 27:28
  Speaker 2: there in the kitchen.
• 27:29
  Speaker 5: You're skipping off the top, hovering over. You're skipping, man,
• 27:33
  Speaker 5: why don't you just put that little piece in there?
• 27:35
  Speaker 5: I want to Chipotle the other day. This this is
• 27:37
  Speaker 5: off topic, man, Chipotle the other day. Man, I got
• 27:41
  Speaker 5: two bowls, three items, thirty three dollars.
• 27:45
  Speaker 1: They need McDonald's back, man. McDonald's was there, the flavor
• 27:49
  Speaker 1: was up, the prices were down.
• 27:51
  Speaker 2: Thirty three dollars.
• 27:52
  Speaker 1: I had.
• 27:54
  Speaker 5: I had black beans, soul, freedas, and guawk thirty three dollars.
• 27:59
  Speaker 5: That's fifteen and some change each and none of the
• 28:03
  Speaker 5: One of the bullers like, man, give me an extra scoop.
• 28:05
  Speaker 2: But he's like, oh extra, it's gonna be extra.
• 28:09
  Speaker 1: Be like y'all was stingy.
• 28:11
  Speaker 2: Man is good too.
• 28:12
  Speaker 1: It's good.
• 28:13
  Speaker 3: I get that.
• 28:13
  Speaker 2: And I'm not even vegan a vegetarian. I just it'd
• 28:16
  Speaker 2: be good pricey. I went back the next day. I
• 28:19
  Speaker 2: was like, man, fuck this. So I went in there.
• 28:21
  Speaker 2: Let me get the beans and so freedis man. He
• 28:24
  Speaker 2: was like, that's it. Yeah, that's it. And I was like,
• 28:25
  Speaker 2: don't be skipping off the top, man, look at me.
• 28:27
  Speaker 1: I'm a man.
• 28:28
  Speaker 2: It was a different dude, and he was like, oh,
• 28:30
  Speaker 2: that's all you're getting.
• 28:31
  Speaker 1: That's all.
• 28:31
  Speaker 2: I want two items.
• 28:32
  Speaker 5: He was like, all right, so you want some more
• 28:35
  Speaker 5: beans or something because they started feeling bad when your bullets.
• 28:37
  Speaker 1: Now you're looking now, y'all feel back without no rights.
• 28:40
  Speaker 1: You see how much I'm really getting. Exactly, I'm gonna
• 28:42
  Speaker 1: go rice.
• 28:43
  Speaker 5: Me up because I was like, I don't want nothing else.
• 28:44
  Speaker 5: I don't want nothing to like, oh you want some
• 28:46
  Speaker 5: more bean? Yeah, man, I want stuff. And then I
• 28:49
  Speaker 5: got the guacamole from Routes and just put it in
• 28:51
  Speaker 5: there myself. You tone, I ain't like the thirty three
• 28:55
  Speaker 5: dollars for the people walked over the rounds to get
• 28:57
  Speaker 5: the bottle. Went the extra mile man, the rounds drove.
• 29:01
  Speaker 5: Yeah you know, I mean it was chipotle hed I
• 29:03
  Speaker 5: just drove. It was the night of the debate. I'm
• 29:08
  Speaker 5: watching the debate wrap up eating.
• 29:10
  Speaker 2: That no rice, man, No, the I'm always hungry, that's
• 29:16
  Speaker 2: my secret.
• 29:19
  Speaker 5: So yeah, so we got so we got yes, So
• 29:22
  Speaker 5: I'm gonna go I'm back to Asian.
• 29:25
  Speaker 2: Just whatever Asian this is. I guess it would be Chinese.
• 29:29
  Speaker 2: You know what I'm saying.
• 29:29
  Speaker 5: The fried rice, any any fried rice. I could bathe in,
• 29:34
  Speaker 5: chicken fried rice, shrimp fried rice, beef fried rice, vegetable
• 29:38
  Speaker 5: fried rice.
• 29:39
  Speaker 2: I'm in there, like you know when they got.
• 29:41
  Speaker 5: The big gass bowl on the streets and the rice
• 29:45
  Speaker 5: be like maybe, but you walk like man, I like
• 29:51
  Speaker 5: to see how it is made.
• 29:52
  Speaker 2: Then they pile it in there. They be piling fried rice.
• 29:56
  Speaker 1: Man the mall when I was when I was young,
• 29:59
  Speaker 1: But the mall Chinese food.
• 30:02
  Speaker 2: I love that.
• 30:03
  Speaker 5: No extra charge, no nose bleeding when you asked, no
• 30:08
  Speaker 5: extra scoop, Like, yeah, I got a clothes, Yeah, same price.
• 30:16
  Speaker 5: Price is spilling out it it's busting out the top
• 30:19
  Speaker 5: wardrobe malfunction rights just spilling over.
• 30:23
  Speaker 2: And they ain't even tripping Chipotle. Luck. That dude froze
• 30:27
  Speaker 2: and I said, let me get another scoop. You sure not.
• 30:32
  Speaker 2: It's gonna be an extra scoop that we're gonna have
• 30:35
  Speaker 2: to charge yourself.
• 30:37
  Speaker 5: Like what are you running from the white man, Give
• 30:40
  Speaker 5: me the extra scoop, man, God damn man to charge.
• 30:47
  Speaker 2: Because he stopped I was like, Man, give me extra scoop.
• 30:50
  Speaker 2: It it's so freeze.
• 30:53
  Speaker 5: Oh the hold on now, sir, they gonna find you.
• 30:56
  Speaker 5: Like I'm not hiding, Man, give me the extra a scoop.
• 31:00
  Speaker 1: I'm a man. I'm a man.
• 31:02
  Speaker 2: I was in there with my shirt off. I took
• 31:06
  Speaker 2: my shirt off. Man, I'm a man. Come on man.
• 31:11
  Speaker 2: Chinese food.
• 31:12
  Speaker 1: Okay, time out. I just thought about this New Orleans food.
• 31:19
  Speaker 2: Is that can I can I say that?
• 31:21
  Speaker 1: Because that's I feel like it's a different culture. It's American,
• 31:24
  Speaker 1: but it's it's new.
• 31:26
  Speaker 2: It's like it's not it counts.
• 31:28
  Speaker 1: It should count, you know what I'm talking about, because
• 31:31
  Speaker 1: they got creole.
• 31:33
  Speaker 5: Yeah, that's a different culture, creole with the French in
• 31:37
  Speaker 5: the because because it part French in there.
• 31:39
  Speaker 1: That's part and I Creole up under Jamaican.
• 31:42
  Speaker 2: And I would say, I would say that it's better
• 31:45
  Speaker 2: than French food.
• 31:46
  Speaker 3: French food. I hate French food and I hate France.
• 31:51
  Speaker 5: Oh, I don't know.
• 31:54
  Speaker 2: Positive from me the whole country. That's your.
• 32:00
  Speaker 1: Hawa, worst food ever, really big pricey, but listen hates
• 32:07
  Speaker 1: Paris hates it. I don't mind the city, but the
• 32:10
  Speaker 1: food is the pits. We went to a breakfast place.
• 32:13
  Speaker 1: Ton you wanna piss me off? That's what they bring us.
• 32:16
  Speaker 3: Water, orange juice, coffee, no joke, tea, hot chocolate.
• 32:22
  Speaker 1: The hell a y'all doing. Man, I'm not finna drink
• 32:25
  Speaker 1: all these different drinks of different temperatures, fresh squeeze, orange
• 32:28
  Speaker 1: juice and hot chocolate and tea. And then they bring
• 32:31
  Speaker 1: like a little tray of pastries and some wet eggs,
• 32:37
  Speaker 1: hotel eggs.
• 32:38
  Speaker 2: Man at the hotel.
• 32:40
  Speaker 1: No, no, we was at a restaurant. Hotel restaurants have
• 32:44
  Speaker 1: good food. A lot of Michel restaurants are in the hotel.
• 32:49
  Speaker 1: But anyway, that's why I hate friends. But PreO food
• 32:52
  Speaker 1: New Orleans, I would call it another culture. Give me
• 32:55
  Speaker 1: John Belaiah, give me a gumbo, give me that root,
• 33:00
  Speaker 1: the Beignys, give me the shrimp grits, shrimping grits, kingcake,
• 33:06
  Speaker 1: which probably not that's probably like specifically New New Orleans.
• 33:09
  Speaker 3: I don't think that's free. I think that is like
• 33:11
  Speaker 3: New Orleans. But that is good. My aunt lived in
• 33:15
  Speaker 3: New Orleans for a while.
• 33:16
  Speaker 2: Man made me the food in the pencil. That food.
• 33:21
  Speaker 2: I'll still be thinking about this man when she's doing
• 33:23
  Speaker 2: that again.
• 33:24
  Speaker 1: She'd be shed be. She'd be texting me when should
• 33:26
  Speaker 1: be making gumbo and stuff. She'll text me the picture.
• 33:28
  Speaker 2: I'll be like.
• 33:30
  Speaker 1: Looking right.
• 33:33
  Speaker 2: Making from Thanksgiving to You know who makes good vegan gumbo.
• 33:36
  Speaker 2: It's Keniesia. Really, she made some vegan gumbo. It was fire.
• 33:40
  Speaker 1: How did what?
• 33:42
  Speaker 2: I don't know what's in there? I was eating everything.
• 33:44
  Speaker 2: That's it's good.
• 33:46
  Speaker 1: My cousin Rebecca can can make good gumble to. My
• 33:48
  Speaker 1: aunt made gumbo in a hotel off a little hot
• 33:51
  Speaker 1: plate one time.
• 33:52
  Speaker 3: I said, God, you see you work hard. God loves you.
• 33:55
  Speaker 2: That's good.
• 33:56
  Speaker 1: Oh, New Orleans.
• 33:57
  Speaker 3: New Orleans has the best food in the United States.
• 33:59
  Speaker 1: Okay, it's got culture chargirled oysters I can eat for
• 34:03
  Speaker 1: whatever reason, regular oysters can't do it. I'm not saying
• 34:05
  Speaker 1: that's career. I'm just saying New Orleans. But but New Orleans,
• 34:10
  Speaker 1: I'm not gonna argue with that at all.
• 34:12
  Speaker 3: Not even I tried some gator before.
• 34:16
  Speaker 2: I tried gator at a sushi spot in a Moral Bay.
• 34:22
  Speaker 2: It was tough.
• 34:23
  Speaker 3: Yeah, the textures I can't get with. It reminds you
• 34:26
  Speaker 3: of octopus. Like the texture just a little off.
• 34:29
  Speaker 2: We shouldn't be eating octopus.
• 34:30
  Speaker 1: I agree when somebody told me didn't didn't connect to
• 34:35
  Speaker 1: my mind. The Calamari ring is just the suction cup
• 34:39
  Speaker 1: cut off ruined it for me that I don't know
• 34:43
  Speaker 1: what I thought. It was like, yeah, they shaved that
• 34:45
  Speaker 1: up there.
• 34:46
  Speaker 5: You go, and I it's just like he gave consuctions
• 34:49
  Speaker 5: meeting suctions man, and Calamario is squid right, I believe so, Yeah,
• 34:54
  Speaker 5: I can put because I don't think people realize how
• 34:57
  Speaker 5: amazing they are. They be getting intelligent and like the
• 35:01
  Speaker 5: i Q is crazy high and just eat they eating
• 35:05
  Speaker 5: oct the puss live.
• 35:06
  Speaker 3: I can't do it.
• 35:07
  Speaker 2: They did that in that Old Boy movie. Just put
• 35:10
  Speaker 2: just put it in there, trying to get us and
• 35:13
  Speaker 2: they be trying to get out.
• 35:15
  Speaker 3: They want to live.
• 35:16
  Speaker 1: Man.
• 35:17
  Speaker 2: Anyway, anyway, Uh, I'm going Greek.
• 35:21
  Speaker 1: Greek is good.
• 35:22
  Speaker 2: Greek food is a good time Greeks.
• 35:24
  Speaker 3: I was just talking about this with angel On. Here's
• 35:26
  Speaker 3: the thing.
• 35:27
  Speaker 1: Greek food is one of the best places when you
• 35:29
  Speaker 1: have vegan and vegetarian. They have good options.
• 35:32
  Speaker 2: And it ain't just like here's some rice, ain't no
• 35:34
  Speaker 2: bullshit and here's some letters.
• 35:35
  Speaker 3: And they're gonna give you some stuff.
• 35:39
  Speaker 2: Greek food. I feel safe. I feel cared for.
• 35:41
  Speaker 5: I feel like, yeah, Greek food is fire, big and
• 35:50
  Speaker 5: back in my mead treat eros man he man.
• 36:02
  Speaker 2: First of all, Euros is all over Chicago. I remember the.
• 36:05
  Speaker 5: First time I ever had it, my mom had My
• 36:08
  Speaker 5: mom was out at one night and then she had
• 36:10
  Speaker 5: brought some home.
• 36:11
  Speaker 2: So I had it the next day and I was
• 36:13
  Speaker 2: eating it kind of cold.
• 36:14
  Speaker 1: I was like, what is this.
• 36:16
  Speaker 5: She was like Euros and I was like, oh, you know,
• 36:18
  Speaker 5: I had to get acclimated to that sauce. I was like,
• 36:22
  Speaker 5: he's got good potential. But then when I had it hot,
• 36:26
  Speaker 5: my whole head blew off. I was just sitting there head.
• 36:30
  Speaker 1: They shave it down.
• 36:31
  Speaker 5: They put it in that peter and they put the
• 36:33
  Speaker 5: sauce on there with the tomatoes. I'll be like, no
• 36:35
  Speaker 5: onions though.
• 36:36
  Speaker 2: They'd be like, and then they handed to me.
• 36:41
  Speaker 1: Man, it's luckel Tuesdays, Falafel is a good time.
• 36:46
  Speaker 3: That's when I first loved Greek food. Great food is good.
• 36:48
  Speaker 2: I want to go to Greece. I want to go
• 36:50
  Speaker 2: to Greece too. I want to I told my list,
• 36:51
  Speaker 2: I want to go before my London show. Yeah, I
• 36:53
  Speaker 2: want to see that.
• 36:53
  Speaker 1: I want to go to Athens. I want to go
• 36:55
  Speaker 1: to Pantheon.
• 36:55
  Speaker 2: I want to go to Centurinio and see all that.
• 36:57
  Speaker 1: I'll be liking to see that. I'd be liking to
• 36:58
  Speaker 1: see that old stuff because mythology is fired.
• 37:01
  Speaker 2: I'm telling I wasn't nerd as a kid. I Nerd
• 37:04
  Speaker 2: was all in on that. I was like, Maneus, man,
• 37:06
  Speaker 2: how many yous you was acting out? Zeus was man.
• 37:09
  Speaker 1: She was having kids with God's kids with humans.
• 37:12
  Speaker 2: Zeus wanted your girl, what you're finna do?
• 37:14
  Speaker 1: What you're finna do.
• 37:15
  Speaker 2: I be in your window when you wake up in
• 37:17
  Speaker 2: the morning. Zeus, what you're doing here? I'm here for
• 37:20
  Speaker 2: your wife.
• 37:21
  Speaker 5: Well, now, you can't do what you're finna do, but
• 37:25
  Speaker 5: I love her. That's that's great. I'm taking it down tonight.
• 37:28
  Speaker 5: You got a lightning bolt in his hands. I'm doing
• 37:32
  Speaker 5: things with this lightning bolt that you can't do. Excuse me,
• 37:35
  Speaker 5: excuse me, but my wife don't even know it, don't
• 37:38
  Speaker 5: even I want you right now, But Sus, you're beginning
• 37:43
  Speaker 5: women pregnant, I know, and you're gonna raise a child
• 37:47
  Speaker 5: as your old and hush.
• 37:49
  Speaker 2: Excuse me.
• 37:51
  Speaker 5: Come on, Zeus, man, excuse me, damn man, excuse me
• 37:56
  Speaker 5: go to work because I'm about to go to work.
• 38:02
  Speaker 5: Susan's trash man. But I used to think about all that,
• 38:06
  Speaker 5: all that Greek mythology stuff, Atlas.
• 38:08
  Speaker 1: Holding the world up.
• 38:09
  Speaker 2: You imagine that gig? You got to hold up the earth?
• 38:12
  Speaker 1: What y'all.
• 38:15
  Speaker 5: Because somebody, uh, just give me a fifteen minute break,
• 38:20
  Speaker 5: you know, just relief real quick? Now all you playing?
• 38:23
  Speaker 1: But how long? Four?
• 38:25
  Speaker 2: And then they just leave, like come on, man, oh.
• 38:30
  Speaker 1: Y'all shut up? Man, hold earth up, We're gonna get
• 38:33
  Speaker 1: up these face a. How many books you got y'all
• 38:36
  Speaker 1: get to do regular stuff? Hey, man, hold earth?
• 38:39
  Speaker 2: Why y'all got to play right here? Why y'all got
• 38:41
  Speaker 2: to play in my face? Y'all got the whole glow, y'all.
• 38:46
  Speaker 1: Big joke over there? Hold it up, I got.
• 38:52
  Speaker 2: We want him to see us playing.
• 38:55
  Speaker 1: Give that. I think we did it right. Yeah, it
• 38:57
  Speaker 1: feels like to that's t man. What y'all like we
• 39:00
  Speaker 1: didn't say on the Patreon? Then we finish closed the stut.
• 39:02
  Speaker 1: I can't think of no other foods anywhere.
• 39:03
  Speaker 2: I've read.
• 39:05
  Speaker 3: Food I'm eating too, but it's similar. German food is
• 39:08
  Speaker 3: really solid, is it?
• 39:10
  Speaker 1: Yeah? I had a good time in Germany, Japanese with sausages,
• 39:14
  Speaker 1: Japanese food. We didn't do ten we.
• 39:22
  Speaker 2: Might so all right, so we'll go back to it
• 39:24
  Speaker 2: for sure.
• 39:25
  Speaker 1: Did so you did?
• 39:26
  Speaker 5: Did you started off with Jamaican thie Thai Filipino. Oh
• 39:34
  Speaker 5: so you yeah, Jamaican thie New Orleans creole.
• 39:39
  Speaker 1: Uh, Jamaican Mexican Mexican Jamaican Mexican thie ye creole solid four?
• 39:53
  Speaker 2: Oh so we we old two more? Okay, then let
• 39:55
  Speaker 2: me they name and some stuff said, if you have been.
• 39:58
  Speaker 1: Food one time? I really did enjoy, but the little
• 40:01
  Speaker 1: Ethiopia is very far from my house, so I don't
• 40:03
  Speaker 1: have that that much. I had, like, what is it kid?
• 40:09
  Speaker 1: Food you had in Gira and stuff? It was good,
• 40:13
  Speaker 1: it was solid.
• 40:13
  Speaker 3: I just haven't had my boys Ethiopian.
• 40:18
  Speaker 1: He took me.
• 40:18
  Speaker 2: It was great.
• 40:19
  Speaker 1: I'm gonna say, of the most I have, I do
• 40:22
  Speaker 1: eat Japanese food a lot, but I probably eat Indian
• 40:24
  Speaker 1: food the most.
• 40:29
  Speaker 6: Nine.
• 40:30
  Speaker 3: You don't know.
• 40:30
  Speaker 2: Nine, I go Indian food.
• 40:34
  Speaker 1: Puerto Rican Isle man, I'm gonna go Puerto Rican port food.
• 40:40
  Speaker 2: I'm gonna go up in there that man.
• 40:43
  Speaker 3: Yeah, Utrican Jay's wife.
• 40:45
  Speaker 2: As soon as I look at it like this, Puerto Rico. Man.
• 40:48
  Speaker 4: This.
• 40:50
  Speaker 1: Yeah, So that's that's how. If I did a bonus,
• 40:52
  Speaker 1: I would do Japanese food. Korean barbecue is good to
• 40:54
  Speaker 1: my fungo. I never had Moroccan food. I've had Egyptians.
• 40:58
  Speaker 2: I have Moroccan food.
• 41:00
  Speaker 1: All right, man, that's enough. I love y'all. Man. Bob
• 41:02
  Speaker 1: Brothers Podcast every Tuesday, Bob Brothers Show once a month,
• 41:06
  Speaker 1: Kevin Staves dot com, Tony Baker Comedy dot com. If
• 41:08
  Speaker 1: you live in l A, l A, you come see
• 41:12
  Speaker 1: websites man, l A.
• 41:17
  Speaker 3: All right, guys, I see you next week.
• 41:20
  Speaker 2: Somebody said Texas food