Episode Transcript
[00:00:00] Speaker A: Bruh, you and I have had this conversation already. We've already talked about this. The last time we went to Costco, Remember?
We've gone to Costco, and I just looked at you like, what are you doing? Like, ketchup is for French fries. It's not for hot dogs. No, mustard is for hot dogs. Ketchup is for French fries. Oh, that's how it is. That's how.
If you hear what I'm saying right now, you comment right now. If you suppose now, I know half of y' all gonna be like, I put ketchup on my corn dog. That right there, that's a. No, no, no, no, no.
[00:00:25] Speaker B: See, I agree with you, but also. Okay, nope, don't. Don't get ahead of me. That's next. That's next. Okay, okay.
[00:00:31] Speaker A: All right.
[00:00:32] Speaker B: So I got.
[00:00:32] Speaker A: I got mustard. I got mustard.
Mustard and relish. Occasional. Throw some onions on there.
[00:00:38] Speaker B: I'm not an onion person, but I'll do cheese, especially shredded. Because if I can put the shredded cheese underneath the hot dog cheese, I.
[00:00:45] Speaker A: Kind of want cheese. I kind of want chili with it.
[00:00:47] Speaker B: See, I do want chili, too.
[00:00:49] Speaker A: I want chili on. Cause I want the cheese to melt, so that's. I want the cheese to be melted on my hot dog. Then I'm like, okay, that's a real chili cheese. Oh, you got leftover chili.
Oh, it's good.
Leftover chili is good, but it won't be fire.
[00:01:05] Speaker B: Twinning in the city.
[00:01:06] Speaker A: Aloha.
Rolling shot.
[00:01:11] Speaker B: Can you switch the thc?
The hat, man? It just. It can't. I know why you did it.
[00:01:19] Speaker A: You sure?
[00:01:19] Speaker B: Yeah.
[00:01:20] Speaker A: You sure you know why?
[00:01:21] Speaker B: I feel like you got a lot of knowledge.
[00:01:23] Speaker A: No, I'm just. Cause, well, I got the headphones on right now.
[00:01:25] Speaker B: I know that's why it ain't going.
[00:01:27] Speaker A: Look like I'm thinking about a lot of stuff right now, huh? Yeah, I got a lot of things on my mind right now. I can't even keep them down.
Trying to pop off the top of.
[00:01:34] Speaker B: My head as you over there just rolling, like. All right, keep rolling with that dome.
[00:01:39] Speaker A: I'll tell you what, man. This is my. This is my good luck hat.
[00:01:42] Speaker B: I like it. I do like it. It's just. I can't wait to see when it actually fits.
[00:01:46] Speaker A: Oh, I could.
[00:01:48] Speaker B: It just looked. There you go.
[00:01:51] Speaker A: Come back in like that.
[00:01:52] Speaker B: Yes. Now, there we go. That's what it's supposed to look like.
[00:01:54] Speaker A: It's this number. This hat right here. You can say, is this 17 right here?
[00:02:03] Speaker B: 17 years you had it.
[00:02:04] Speaker A: Nope.
17 fish I have caught thus far this year wearing this hat.
[00:02:11] Speaker B: Oh, this year.
[00:02:12] Speaker A: This year.
[00:02:12] Speaker B: Oh, snap.
[00:02:13] Speaker A: 17. When me and Brian went out, we caught five.
[00:02:16] Speaker B: Okay, Tupac.
[00:02:17] Speaker A: Yeah. So I'm sorry, this is my boom, boom, boom.
[00:02:20] Speaker B: I'm Twitty. That's thc. This is Twitty in the city. As you can tell, we ain't professionals. Cause sometimes the microphone just turns on. We just have a casual conversation. But that's why you've been hitting the, like, been hitting the subscribe button. We appreciate it. We love it. We're going for 5k. I'm just reminding y'. All. I gotta remind myself, because at 5K, we take a shot of some very smooth liqueur from Ireland.
[00:02:42] Speaker A: From Ireland.
[00:02:43] Speaker B: So that's why I also keep saying it. It's not just a ploy. I just want to make sure when we get to five, we get to take the shots.
[00:02:49] Speaker A: We keep talking about it, though. Watch. We're gonna be like, when we get to three, right?
[00:02:52] Speaker B: I feel. I don't know why. I feel like once we get to, like, 3,5k, the next time I feel like we're in, it's. We're gonna be at five. Like, I feel like it's gonna blink because we're already just over. We're over the halfway point.
[00:03:05] Speaker A: I mean, everybody that's been watching us and doing up, man, you. You guys have been so generous and so, like, just on it. I've been commenting, man. We have a lot of people coming in, their comments. And big shout out to our man, Wild Beer. We were supposed to do another show, which we are gonna do. We're gonna do another one. We had to reshoot the last one, and we had a bad connection from how it was coming from here because Wild Bears is in the uk.
[00:03:27] Speaker B: Uk.
[00:03:27] Speaker A: But, sir, we got it. We coming through. We're gonna bring that back in there. I just talked with him, so we're gonna. We're gonna get it back and rescheduled and get him back in there. Because we miss you, big dog.
[00:03:37] Speaker B: Yeah. Wobber is a day one. A lot of you a day one. And so, again, appreciate you. Hit the. Like, hit the. Subscribe.
This is not what I want to talk about, but I got to get off my chest. Okay, Anybody else get in the comments? If you would like me to elaborate on this a little more, But I didn't realize frickin pumpkin spice stuff has been happening since August.
[00:03:59] Speaker A: Yeah.
[00:03:59] Speaker B: Where you been? I don't. I don't.
[00:04:01] Speaker A: Where you been at?
[00:04:02] Speaker B: I'M not. Okay. I am a pumpkin spice hater.
[00:04:06] Speaker A: Okay.
[00:04:06] Speaker B: But I just feel like, damn it. Can we at least, like. I feel like pumpkin spice should be released this week or the following week. I shouldn't be a month behind on that. It got released, like, in August.
[00:04:18] Speaker A: I found out August. I found out when I went through McDonald's and they had that pumpkin spice cream pie.
[00:04:25] Speaker B: Gotcha.
[00:04:25] Speaker A: That's when I found out. I was like, what? We already here? Like, this is still.
[00:04:29] Speaker B: Yeah, yeah.
[00:04:30] Speaker A: We're not even in September yet.
[00:04:32] Speaker B: Like, no. I don't usually go. So my wife, she's a Starbucks lover, so Starbucks, you ever want to send us a gift card, we love y', all. Literally. She's been with y' all since, I don't know, probably since she was a teen.
[00:04:41] Speaker A: You think it's because people been waiting for it? Because I know a lot of people have been waiting for it. Yeah.
[00:04:45] Speaker B: My wife, one of them. We went to Starbucks.
[00:04:47] Speaker A: So they just started early.
[00:04:48] Speaker B: I think so. And I don't. I don't. I understand why. Because you want people's money, but damn it, August is summertime, dog. I am not thinking pumpkin spice. My wife wasn't even thinking of pumpkin spice. She only was thinking about it because Starbucks gave her the heads up. They were releasing it in August. Oh, yeah. They wouldn't have said anything. She would have still been on her. Whatever their summer one is. Again, this ain't what I want to talk about. If you agree. You feel my pain, you think I'm a hater, get in the comments. We can dissect this a little bit later. But I just feel like, like, get out of summer's way. You got a summer product. Let your summer product.
[00:05:21] Speaker A: And that's. And that's. But see, that's like, mostly, like, even now they're starting to pull Christmas stuff out. Right?
[00:05:25] Speaker B: Like, just.
[00:05:26] Speaker A: And it's like, wow.
Like, we haven't even had.
We haven't even had Thanksgiving. We haven't even had Halloween, and you.
[00:05:32] Speaker B: Already pulling out Christmas, like, so, again, if you want me to elaborate a little more or if you got comments.
[00:05:37] Speaker A: But I'm with you on that. Yep.
[00:05:39] Speaker B: That you want to get in on, and we can get into it in the next episode, let us know. But that's not what I wanted to talk about. I do want to talk about food. We were talking about that last time.
So I'm at home made hamburgers.
[00:05:53] Speaker A: Hamburgers. Like the patties?
[00:05:54] Speaker B: Yep.
[00:05:55] Speaker A: Okay.
[00:05:55] Speaker B: Yep.
[00:05:55] Speaker A: Homemade patties.
[00:05:56] Speaker B: Homemade patty.
[00:05:57] Speaker A: Okay. Okay.
[00:05:58] Speaker B: Do the little thumb trick.
[00:05:59] Speaker A: Get down. Yep, yep, yep.
[00:06:00] Speaker B: Get down, get done.
Go to the fridge.
I got no ketchup.
Told my wife, can't have my hamburger.
[00:06:11] Speaker A: Why you need ketchup?
[00:06:13] Speaker B: Ketchup, it's a must for me. So I want to know, with certain foods, what are the must haves?
Otherwise you can't have it.
And I even made you a list, so we can even start with a hamburger.
For me, I need lettuce, ketchup, and mustard at the minimum. I really want tomatoes and lettuce too, but I can survive without that. But if I ain't got mustard, ketchup, and cheese, all three of those, I can't have that burger, dog. I can't have it.
[00:06:46] Speaker A: Really?
[00:06:47] Speaker B: I can't have it. I gotta have it.
[00:06:48] Speaker A: Lettuce, tomato, cheese.
[00:06:51] Speaker B: So you don't need no sauce on it.
[00:06:53] Speaker A: Nope.
[00:06:54] Speaker B: Ooh, that's a little dry.
[00:06:56] Speaker A: Nope.
[00:06:56] Speaker B: I mean, your meat's juicy.
[00:06:58] Speaker A: Yep.
[00:06:59] Speaker B: Pause. But no condiments, huh?
[00:07:03] Speaker A: No.
[00:07:03] Speaker B: See, I can.
[00:07:04] Speaker A: Do you know how many looks I get from people when I walk up and I'm ordering and I. Even people that I'm standing there with, and I'm just like, yeah, let me get this.
[00:07:10] Speaker B: This.
[00:07:11] Speaker A: Make it plain.
You just want meat, cheese, and bun. Is that plain?
[00:07:16] Speaker B: Is that plain?
[00:07:17] Speaker A: If that's plain, then give me that.
[00:07:19] Speaker B: I won't. Okay. All right, mister.
[00:07:22] Speaker A: But if. If I'm. If. Okay, but see that. That's like fast food burgers, right? Fast food burgers. I kind of stay away from the condiments and stuff like that. If I'm in restaurants, some people pay attention to the type of condiments that they put out.
[00:07:33] Speaker B: Yeah.
[00:07:34] Speaker A: So that's when I'll start picking out condiments. Like if I'm getting a burger, I don't eat a restaurant.
[00:07:39] Speaker B: Then what's. What's your must haves for a restaurant?
[00:07:41] Speaker A: Lettuce, tomato is gang. Is always going to be there whether I got cheese or not. Whether I got cheese or not. Lettuce and tomatoes there.
[00:07:48] Speaker B: So you can do without the cheese.
[00:07:49] Speaker A: Yeah. Oh, yeah.
[00:07:50] Speaker B: Okay.
I can, too. If I just had my mustard and ketchup, but no cheese, I could still eat it.
[00:07:57] Speaker A: No ketchup. That's what my tomato's for. None. I put no ketchup. Nowhere near. Ketchup for me is for French fries.
[00:08:03] Speaker B: Okay. Okay.
[00:08:04] Speaker A: But you can take that mayonnaise, and you can take that barbecue sauce, and you can mix that into one thing that you can put onto the burger, and I'll go with that.
[00:08:12] Speaker B: Okay, but is that A must have at a restaurant. Do you want that barbecue mayonnaise?
[00:08:20] Speaker A: I would prefer that, yes. Yes. Okay, I respect.
[00:08:22] Speaker B: Yes. That's why I'm asking. That's why I'm asking.
[00:08:24] Speaker A: I got you. All right, so that's for my burger.
[00:08:27] Speaker B: That's for your burger.
All right, Hot dog.
[00:08:31] Speaker A: Mustard and relish.
[00:08:33] Speaker B: Oh, I'm ketchup and relish.
[00:08:35] Speaker A: No, ketchup is not for a hot dog dog.
Brah, you and I have had this conversation already. We've already talked about this. The last time we went to Costco, Remember?
We gone to Costco, and I just looked at you like, what are you doing? Like, ketchup is for French fries. It's not for hot dogs. No, mustard is for hot dogs. Ketchup is for French fries. Oh, that's how it is. That's how.
If you hear what I'm saying right now, you comment right now. If you supposed. Now, I know half of y' all gonna be like, I put ketchup on my corn dog. That right there. That's a no. No, no, no.
[00:09:03] Speaker B: That's a no. No. See, I agree with you, but also. Okay, nope, don't. Don't get ahead of me. Okay, next. That's next. Okay, okay. All right, so I got.
[00:09:11] Speaker A: I got mustard. I got mustard.
Mustard and relish. Occasional. Throw some onions on there.
[00:09:16] Speaker B: I'm not an onion person, but I'll do cheese, especially shredded. Because if I can put the shredded cheese underneath the hot dog cheese, I.
[00:09:23] Speaker A: Kind of want cheese. I kind of want chili with it.
[00:09:26] Speaker B: See, I do want chili too.
[00:09:27] Speaker A: I want chili on because I want the cheese to melt.
[00:09:30] Speaker B: So that's.
[00:09:30] Speaker A: I want the cheese to be melted on my. On my hot dog. Then I'm like, okay, that's a real chili. Chili. Leftover chili.
Oh, it's good.
Leftover chili is good, but it won't be fire. Sean gonna try to throw that in there real quick.
[00:09:43] Speaker B: Dude, you don't know.
[00:09:44] Speaker A: What about leftover chili?
[00:09:45] Speaker B: Fina, you first timers, you got to go back and see episode 39, 38. Look for the title. It's gonna say leftover Fire. That's the one. If you. You gotta go see that one. That one.
[00:09:58] Speaker A: Leftover chili. He came out of nowhere with that one. Sean just popped up out of nowhere with that.
[00:10:04] Speaker B: That's not producer, by the way, if.
[00:10:05] Speaker A: This is your first leftover chili. That's so leftover chili.
[00:10:09] Speaker B: Do you put your condiments on your hot dog before or after the dog? So do you do bun condomous and Indog. Or is it bun, dog? And then condiments.
[00:10:21] Speaker A: I do the bun, the dog.
I put the condiments on top of the dog, and then I flip it.
I flip it over. That way, the condiment is now between the bun and the dog so that when I do close it, none of my condiments are getting like. Like, if I got to put it back in the bag, it's not wiping on the inside of the bag and coming off my dog. I got a whole science to hot dogs.
[00:10:44] Speaker B: See, I do it on the side if I gotta travel.
[00:10:46] Speaker A: Now you just turn it upside down.
[00:10:48] Speaker B: I never thought about turning it upside down, but I just usually. I usually open the bun and then spray the sides and then close it.
[00:10:54] Speaker A: But you're only gonna get one side. When you turn it upside, you get it nice and even. It's right down the middle.
[00:10:58] Speaker B: That's also why I usually don't try to travel with a hot dog. You just try to eat it. Right.
[00:11:02] Speaker A: I came up. I came up with a way that if I was. Somebody asked me, they said, if he's gonna sell hot dogs, how would you do it? And I told him. I said, dude, I would. I would. I was. I was gonna call it Uncle Sean's.
And I do split tops where I would steam the hot dog and then split the top of it, turn it over, grill it, bring it back up again, and put the condiments inside the hot dog, not in the bun.
[00:11:22] Speaker B: Yeah, it's like. It would be, like, stuff like a. Like a.
[00:11:24] Speaker A: Getting stuck with the.
[00:11:26] Speaker B: Like, a stuffed potato.
[00:11:27] Speaker A: I just. I just never like getting stuck with that condiment bun at the end where, like, the dog is gone, but you still feel obligated to eat this thing because you still got, like, tons of condiments in it.
[00:11:35] Speaker B: All your condiments, when you slide it out, it's just all gone and mush. Like, your relish is all stuck. Yeah. Then you got to try to put it back in there.
[00:11:42] Speaker A: You didn't even know how yellow and red made purple.
[00:11:44] Speaker B: Like, he was like, okay, hot mess.
All right, here we go, sir.
Corn dog.
[00:11:52] Speaker A: Mustard.
Mustard, and that's it.
[00:11:54] Speaker B: Okay.
[00:11:56] Speaker A: Nothing extravagant. Nothing on there. Mustard and good.
[00:11:59] Speaker B: I'm a little bougie.
I would prefer grape brown.
[00:12:05] Speaker A: Grey Poupon. Is that what you were gonna say? I prefer. Pardon me, sir.
You have any gray Poupon for twitty My back? Bronze Grape Poupon, please.
[00:12:14] Speaker B: No, I prefer a brown spicy mustard.
[00:12:17] Speaker A: That's just pretty much great Poupon.
[00:12:19] Speaker B: Yeah, but I.
[00:12:20] Speaker A: But you didn't want. You just didn't want to say great Poupon, right? You just.
[00:12:23] Speaker B: I ain't that.
[00:12:24] Speaker A: You want to tell you why not? It's the same recipe.
[00:12:26] Speaker B: Just because the shirt. Just cause I'm wearing the shirt.
[00:12:28] Speaker A: I owned it, man. Great Poupon. That was. Pardon me.
[00:12:32] Speaker B: Excuse me, sir. Excuse me, sir, but no, I would do mustard. I'll do honey mustard. But I really want a brown spicy mustard.
[00:12:39] Speaker A: You know, I'm. I'm complete opposite. I like that bright yellow.
[00:12:42] Speaker B: Really?
[00:12:42] Speaker A: I like that bright yellow on my, on my corn dog. Yep. Give me that bright yellow.
[00:12:45] Speaker B: And it isn't that.
[00:12:46] Speaker A: Picture that Frenches. That, that. Yeah, that gangster.
[00:12:50] Speaker B: Yes, it's gangster.
[00:12:53] Speaker A: French has been around for a minute. Frenches ain't never let down. But I remember Frenches when I was a kid. I'm 50 years old, so French is all that French.
[00:13:00] Speaker B: That's like me knowing Heinz franchise and.
[00:13:02] Speaker A: Heinz has been up in the ring. They've been knocking people out for years. Like, you can't mess with Heinz. You can't mess with. With French's. French is mustard. But I like that bright yellow. I like it to where you can be like, what's Sean eating? You can see it all the way from across the way.
[00:13:15] Speaker B: That's a corn dog.
[00:13:16] Speaker A: That's a corn dog with mustard. Yep.
[00:13:18] Speaker B: Yeah, I don't mind it. That's why usually I feel like a place. I feel like most places will have that or honey mustard, which I'll do. But you can't go wrong with this mustard on the dog. Yeah, you got to. I agree with you on that. You don't need ketchup. Don't need anything extra. No, it's a corn dog. You got to have frickin mustard.
[00:13:35] Speaker A: Got to have mustard. It was made to have mustard.
[00:13:37] Speaker B: Have you? Because I've never have and I've been here for five fricking years now. You know, world famous corn dog stand here.
[00:13:44] Speaker A: Oh yeah.
[00:13:44] Speaker B: Have you had theirs? Yes.
Is it good? I've never had one.
[00:13:48] Speaker A: Yes.
[00:13:48] Speaker B: Like I've.
[00:13:49] Speaker A: And they got like new ownership of it too. So like it's been getting. It's been getting a lot better. Like in the beginning it was kind of like them. Between them and Rusty dog. Now Russ never had Rusty. Rusty dog out here. Really good. But. But world's famous, World's famous corn dogs. Yeah, they've been stepping up their game. Like I walked up there because I was like, yo. I was like straight because like, like.
[00:14:09] Speaker B: The Rusty Dog, the name you. You can't miss.
[00:14:11] Speaker A: No, but. Yeah, but. Oh, they was missing.
I'm not gonna. I'm not gonna talk. I'm not gonna talk bad about nobody. It was in the beginning when I first moved out here. I went to go to the. And I was. I don't know why. It's the world's best, right? But now I'm like, okay, now I know why it's the world's best.
[00:14:25] Speaker B: They had a lot of people probably speaking up.
[00:14:27] Speaker A: And it's that honey.
It's like a honey butter that is in the middle of that. Of that corn dog.
[00:14:33] Speaker B: Okay, now I gotta go.
[00:14:35] Speaker A: It's a honey butter, like, coated thing. So then when you. When you mix that with the mustard, like, like they literally. I. When I went up there the last time I went to the world famous and they made it for me, gave it to me. I literally. It was one of them. When I took a bite, I took a bite.
[00:14:48] Speaker B: Standing there.
[00:14:49] Speaker A: I couldn't walk away. You know how you can't. You take a bite, you like, oh, hold up.
[00:14:52] Speaker B: Yeah, you stand there.
[00:14:54] Speaker A: Yeah, you gotta find a place to sit down.
[00:14:55] Speaker B: And you just be looking at the place and you're like, there's no way. They hitting every time on this.
[00:14:59] Speaker A: They hit, they hit. And I was like, that's good.
[00:15:01] Speaker B: I gotta go to my buddy's house and I gotta take the back way from here. Cause there's studios in downtown Boise, basically. But I'm gonna take Chinden and there's always one on Chinden and Glenwood in Garden City. If it's open, I will be stopping by now I gotta try one. Like, I've been here five years. I gotta try one.
So corn dogs, we agree.
Bake potato.
[00:15:25] Speaker A: What about it?
[00:15:27] Speaker B: Your must haves on it.
You want me to go first? I feel like if I go first, I kind of start thinking, okay, I really want a fully loaded potato. But I got. I gotta have these three. Butter, sour cream, shredded cheese.
[00:15:42] Speaker A: Hmm.
[00:15:44] Speaker B: If I can only have two, I'll take the cheese away. Gotta have butter and sour cream. Oh, damn it.
[00:15:50] Speaker A: Okay, you gonna say butter and cheese?
[00:15:53] Speaker B: No, I was gonna say, do we count pepper as a condiment?
[00:15:57] Speaker A: Yes, because there's two of them. There's salt and pepper.
[00:16:00] Speaker B: I know.
[00:16:01] Speaker A: That is a condiment.
What you need salt for what you need pepper?
[00:16:05] Speaker B: No, I need the pepper. Pepper in your butter on a. Oh, how about the sour cream?
You know what? I take it back. I can cheat. I don't need the pepper because I will put the pepper when I Oil the outside of my baked potatoes, bruh.
[00:16:20] Speaker A: When they say loaded, I'm saying.
[00:16:23] Speaker B: But you can't. You can only have three.
Two to three condiments. Because I'm agreeing. A loaded potato.
[00:16:28] Speaker A: Okay, which one is it, two or three?
Because if I go loaded. If I go loaded, bride, it's bacon. There's all kinds of shit. Oh, man.
Oh, yeah, Done.
[00:16:38] Speaker B: What's your top three? And then I'll make you pick from there and go your top. Okay.
[00:16:42] Speaker A: Butter, definitely. You ain't doing nothing without the butter.
[00:16:44] Speaker B: Hey, don't say no. Definitely.
[00:16:46] Speaker A: Butter has to be there.
[00:16:47] Speaker B: I'm sorry. I've seen people without butter.
[00:16:50] Speaker A: No, you. You know, potato bar.
[00:16:51] Speaker B: They skip the butter. And I'm like, what are you doing?
[00:16:53] Speaker A: No, no, you need that butter. That's the butter.
[00:16:55] Speaker B: Put the butter first. So by the time you get done.
[00:16:57] Speaker A: Loading, that's like folks that don't put butter on their popcorn at the movie tape.
[00:17:00] Speaker B: Yes.
[00:17:01] Speaker A: It's like, I don'. What are you doing? You must have a lot of drink.
[00:17:03] Speaker B: I agree with you. Butter. Butter is the. Is the constant.
[00:17:07] Speaker A: Okay, so butter, butter stain, sour cream stain.
This is me, sour cream, saying, that's two.
[00:17:14] Speaker B: I'm not disagreeing. I agree with those as well.
See, me, I gotta go. I gotta go shredded cheese.
I feel like you're gonna go like a meat. Like, I feel like you're gonna go bacon. There's chives.
[00:17:27] Speaker A: I love bacon.
[00:17:28] Speaker B: Chili in there.
[00:17:30] Speaker A: It's got. If I can't have it and it's. Then it's butter.
Sour cream. Bacon.
[00:17:35] Speaker B: Bacon, yeah.
[00:17:37] Speaker A: Cause I feel like right on top. Yeah.
[00:17:39] Speaker B: Give you that crunch.
I gotta go cheese. I don't. It's something about. Something about all that melting this. And then if you mix it up. Well, when you take that scoop out of the.
[00:17:49] Speaker A: I'm getting. But see, I'm getting enough dairy from that sour cream. I don't need some more dairy on top.
[00:17:53] Speaker B: I need. Just get it to me.
[00:17:54] Speaker A: But I mean, if you told me, hey, listen, all I got is cheese and butter. And I'm like, all right, let's go, let's go. I'm really not too picky with my. With my baked potato. Baked potato.
[00:18:02] Speaker B: I take potato. I had to think about it for a second until I thought, like, you. You can't. You gotta have butter and you gotta have sour cream.
Yeah, I can flex.
But you. You just. Those two. And I'm only saying that, too, because we just had it at our house, and I went to the store to go get Sour cream. She had a little bit and I said, that little bit ain't gonna cut it because I'm like, I'm taking.
[00:18:24] Speaker A: How many dollops? Oh, how many dollops are you per. Per baked potato?
[00:18:28] Speaker B: Per baked potato.
[00:18:29] Speaker A: Yeah, yeah. You cut that. You know how you cut that down to have. And it opens up. Okay. How many dollops are you going? All the way across. Are you doing the 1, 2, 3. Are you doing the one on each end or are you doing one big one in the middle?
[00:18:43] Speaker B: If it's the scoop with the spoon, yeah, it's the 1, 2, 3. If it's the sour cream where you can squeeze it out, it's the 1, 2, 3.
[00:18:52] Speaker A: Oh, wow.
[00:18:53] Speaker B: Yeah. Yeah.
[00:18:55] Speaker A: You went back and forth like a 3D printer.
[00:18:59] Speaker B: You got your philosophy on a hot dog, bro. Don't come at me with a baked potato dog. Same thing with the butter, Mrs. Buttersworth. Gotta have that on there. I'm talking red cap.
Gotta have that. The butter, it's smooth off the top, not a chunk. So it's smooth. So I can just sit it on there and let it melt. If I gotta use a spoon, same thing. It's two scoops. I leave the center.
Not with butter. So the rest is going to melt and go to the center.
I say because there's so many different ways you get sour cream now there's.
[00:19:31] Speaker A: So many different ways you can get the potato as well. Like you can get it twice. You get it twice baked. And if you, if you get it twice baked, then I'm like, okay, no, now there has to be cheese.
Now there has to be cheese. You can't have a twice baked potato without cheese.
[00:19:44] Speaker B: Then what you're taking out, if you're down, if you're, if you're to two, I feel like with three, that's cheating.
[00:19:49] Speaker A: Because we both butter sour cream and, and bacon, and that's just on a regular. If you're doing, if you're doing twice baked, twice bait is butter, sour cream and cheese.
[00:19:57] Speaker B: Now what if only got two for.
[00:19:59] Speaker A: The twice baked butter and cheese?
[00:20:04] Speaker B: Because.
[00:20:04] Speaker A: Because that cheese is going crisp and it's gonna get all nice and like you know where it's got that.
[00:20:08] Speaker B: That.
[00:20:09] Speaker A: Yeah.
[00:20:09] Speaker B: You did say your sour cream is already. Is already.
[00:20:12] Speaker A: Yes. That's your dairy. So you got a dairy and cheese as well.
[00:20:15] Speaker B: Cheese. I would. I go butter too. Do I think you gotta go butter?
[00:20:18] Speaker A: Butter gotta be there. I think butter got to be there.
[00:20:20] Speaker B: No matter what I keep talking.
[00:20:22] Speaker A: I don't know how you can have any type of type of potato where you really ain't gonna have butter unless you're eating French fries. But I'll tell you what. I've dipped French fries in butter. I ain't gonna lie. I ain't gonna lie. I've had melted butter in front of me eating French fries, and I just said, you know what? And I dipped them in there fantastic. I don't know why. I don't know why we haven't been dipping French fries in butter. I mean, I kind of do know why. Because that's not really healthy. It's already not healthy with the French fry. But I'm just saying, I. When I dipped him in butter, brah. Especially if it's theater butter.
Theater butter and French fries.
[00:20:54] Speaker B: All right, let me get.
[00:20:55] Speaker A: Oh, my goodness.
[00:20:56] Speaker B: What type of fry was it?
[00:20:57] Speaker A: It was a crinkle.
[00:20:58] Speaker B: Oh, my God.
[00:20:59] Speaker A: It was a crinkle fry.
[00:21:00] Speaker B: Oh, my. So you just Little rivets of butter just.
[00:21:03] Speaker A: Oh, just dripping it. Yeah. Going through it like an accordion.
Yeah.
[00:21:08] Speaker B: I just.
[00:21:09] Speaker A: I'm telling you, the next time I.
[00:21:11] Speaker B: Tell you a moment to process that. I wasn't. I didn't. I knew what I was trying to say. Producer Sean. I didn't want him to think I, like, lost for what words I was just imagining.
[00:21:18] Speaker A: Dude, did you. Have you ever eaten lobster?
[00:21:20] Speaker B: Oh, yes.
[00:21:21] Speaker A: Crab legs.
[00:21:22] Speaker B: Yes.
[00:21:22] Speaker A: Have you ever had them where you had french fries on the side?
[00:21:25] Speaker B: I have not.
[00:21:27] Speaker A: Because they're gonna give you. They gonna give you tons of butter because you got crab and lobster sitting there. So you're gonna have tons of butter. Reach down, grab a couple of fries, Dip, dip, dip. Come out that same. That same butter. Dip, dip, dip. And then bite it to it. And then look across the room and. And be like, why the hell was I not doing this a long time ago?
[00:21:48] Speaker B: I know both.
[00:21:48] Speaker A: But people ask me if I want ketchup for my fries, I'm gonna start asking for butter.
[00:21:51] Speaker B: Cause I know both butters to me. Seafood butter. Oh, you can't. You can't deny it.
[00:21:57] Speaker A: And if it's like good whipped butter. Oh, good whip butter to me don't even gotta be melted.
[00:22:02] Speaker B: I like it when they bring it. And you can just see because it was so liquid glazed off and it ran down.
[00:22:09] Speaker A: Let me get that.
[00:22:11] Speaker B: That's when. Oh, I gotta order a side of fries next time I go to a seafood spot. All right. I feel like we answered this question.
[00:22:18] Speaker A: Which one?
[00:22:19] Speaker B: The fry one. I also feel like I'm ending on a super low note. Why after baked potato.
[00:22:25] Speaker A: Yeah. Yeah, go ahead. What you got?
[00:22:27] Speaker B: I mean, we're still gonna do it. I just felt like I should have put these in a better order. I put fries last when I should have been.
[00:22:33] Speaker A: But you don't even know what I'm gonna say, so how do you know?
[00:22:35] Speaker B: I don't, but I just don't feel like it's gonna be as juicy as of a conversation. Like the butter one. Fries.
[00:22:40] Speaker A: French fries.
Well, like you said in the beginning. What kind? What kind we talking. We talking shoestring.
We talking Crinkle.
[00:22:49] Speaker B: Let's go Crinkle.
[00:22:50] Speaker A: We talking Cris cut.
[00:22:52] Speaker B: We'll do Cris cut next. Let's go Crinkle.
[00:22:54] Speaker A: Now if I need to choose, if I could choose, do I gotta pick French fry? Can I pick. Can I pick tater tots?
[00:23:03] Speaker B: That's a different yeast. That's a different.
[00:23:05] Speaker A: That's a whole different potato. That's a whole different potato.
[00:23:07] Speaker B: Different category.
[00:23:08] Speaker A: That's a whole.
Why no, no, hold on. Because that's like a tater tot is just kind of a rolled up hash brown, right?
[00:23:16] Speaker B: Yeah, but that's a bro. That's the difference.
[00:23:17] Speaker A: It's like a tic tac. It's like a tic tac hash brown.
[00:23:19] Speaker B: That's a different texture. You got. You got a little short thicky neck.
[00:23:22] Speaker A: But that depends on your French fry though, because like. Okay, if you take a seasoned curly fry. Now we talking seasoned curly fries.
[00:23:28] Speaker B: Machine as thick as a little tater.
[00:23:29] Speaker A: No, but with a seasoned curly fried, that's just gonna come the way it come. I don't need no ketchup. I don't need. No, I don't need none of that kind of stuff.
[00:23:36] Speaker B: See? Nothing curly fry. I actually would want to take like a.
[00:23:39] Speaker A: That seasoning and that curly fries. Good for me.
[00:23:42] Speaker B: I would want more of that seasoning just to have on the side if I feel like a spot's missing.
[00:23:46] Speaker A: But for what? No, it ain't no spot missing. And nothing. Not on a season curly fry.
[00:23:49] Speaker B: Hey, I'm just.
[00:23:50] Speaker A: Hey, I mean, hold on, wait. Yeah, yeah, you're right. When that, when you find that, that. What is that? That Bedroom spring.
[00:23:56] Speaker B: Yeah. And that.
[00:23:57] Speaker A: It's like raw. That's the one that didn't get cooked. Yeah, that's when you start. Okay, I wasn't. Okay, I got you.
[00:24:02] Speaker B: Let you figure it out.
[00:24:03] Speaker A: No, no, I was like.
[00:24:03] Speaker B: You going to figure it out?
[00:24:04] Speaker A: Yeah. Cuz I know the minute you get to the middle of that one, like, it's. It's so depressing.
[00:24:09] Speaker B: You disappointed?
[00:24:10] Speaker A: You mad? See, you get mad because you like. Because the end of it was crispy as hell. You know what it's like? It's like finding that.
That uncooked part of, like, that onion. What is that? That onion blossom. That onion blossom thing?
[00:24:22] Speaker B: Yeah.
[00:24:22] Speaker A: And then you find that one part that's just rubbery.
[00:24:25] Speaker B: Yeah, it's just like.
[00:24:26] Speaker A: You're just a raw onion. You're like, man, I didn't even cook all the way through.
[00:24:29] Speaker B: Okay, yeah, crinkle.
We'll get back on that. Oh, sorry. Curly fried.
[00:24:34] Speaker A: Curly fried.
[00:24:34] Speaker B: Extra dry sauce, just in case.
[00:24:36] Speaker A: That little spot. Which. That is true.
[00:24:38] Speaker B: I agree. You don't need a sauce for that. You need more of a rub.
[00:24:40] Speaker A: A rub.
[00:24:41] Speaker B: That's different.
[00:24:41] Speaker A: A rub, a seasoning.
[00:24:43] Speaker B: Yes.
[00:24:44] Speaker A: But a shoestring fry. Like a McDonald's french fry.
[00:24:46] Speaker B: Yeah.
We're gonna dismiss butter. We just said butter's already is a new deal.
[00:24:53] Speaker A: I know, but I mean. Okay, Okay.
[00:24:55] Speaker B: I feel like I'm ending on a.
[00:24:57] Speaker A: How many condiments can I get on my French.
[00:24:59] Speaker B: For what?
[00:24:59] Speaker A: See, this kind of goes back to the potatoes, too. Like. But how many condiments can I get on my French fry? Because I like chili cheese fries.
I like.
[00:25:06] Speaker B: Let's do. Let's do a basic. You get one condiment, you're getting a McDonald's fry, and you're getting one condiment of a sauce.
[00:25:13] Speaker A: I'm getting a McDonald's fry. I'm not getting. I'm not getting a crinkle fry or a steak fry.
[00:25:19] Speaker B: Damn it. I didn't think about all this.
[00:25:20] Speaker A: Let me get a steak fry.
[00:25:21] Speaker B: This episode is gonna be two hours.
[00:25:22] Speaker A: Let me get a steak fry. If. If I'm gonna do a steak fry, I'm gonna. I'm gonna bring you a Hawaiian sauce right now.
[00:25:28] Speaker B: Okay, here we go. Little audible for fry. You choose your fry, and I'll even let you choose a freaking tater Tot. Even though I think it's a different category.
[00:25:38] Speaker A: Gotcha.
[00:25:39] Speaker B: I'm let you choose your. Your fries.
[00:25:41] Speaker A: Gotcha. Gotcha.
[00:25:41] Speaker B: I will let you choose up to four condiments. You can load it up.
[00:25:45] Speaker A: I'm going to be easy. I'm going to be easy. Most of it. Most. Most of these. Most of these potato categories right here.
Got one condiment with them. Because I'm. I'm. I'm pretty simple. Okay, so let's start with. Let's start with.
Let's start with a steak fry. Like Red Robin steak fries.
Love me a good steak fry. Give Me, that steak fry. And I want. I want the condiment that comes from Hawaii. Now, Hawaii has this place called Tasty Freeze Back. It's a restaurant now. They take mayonnaise and mustard, and they mix it into one sauce, and it's like a light yellow sauce, but that's what they put on the french fries. And I've eaten that since I was a kid.
[00:26:21] Speaker B: Now, I don't think I've ever had that.
[00:26:23] Speaker A: It's a mayonnaise, mustard mixture that comes on my fries. If I get a tater tot, I need my fry sauce from. From here. From right here in Idaho. Tater tots and fry sauce. I'll go all day, all day. And I won't do no ketchup. I won't do ketchup on my french fries. My. The only time I do ketchup is on my hash browns.
[00:26:42] Speaker B: You got to do it on hash browns.
[00:26:44] Speaker A: Hash browns and eggs. Little bit of ketchup.
[00:26:46] Speaker B: Yeah. See, the steak fry, you have me, but I gotta.
I gotta go waffle fry.
[00:26:52] Speaker A: Waffle fry don't need nothing either. That's got that seed, that's got that rub.
[00:26:55] Speaker B: Exactly. So I want the waffle fry with the rub. But if I'm. If I'm gonna go hefty, I want the waffle fry with red Robin's dry rub with chili.
[00:27:08] Speaker A: Ooh.
[00:27:09] Speaker B: Because the waffle fry can handle that. That heaviness.
And you got the opening, so you can just let it seep through those cracks after your sauce.
That's my hefty side.
I agree with you. With a tater tot.
Tater tots. I can go fry sauce.
[00:27:23] Speaker A: Fry sauce is the best with tater tots. I'm.
[00:27:25] Speaker B: I've tried. I've tried.
[00:27:26] Speaker A: I've tried all sauces.
[00:27:27] Speaker B: I can go honey mustard with a tater tot, but it's got to be the. It can't be a runny. It can't be. It can't be a runny honey mustard. I need to be a thick.
[00:27:35] Speaker A: See, now, I say. I say fry sauce because that means I can dip that tater tot in that fry sauce, whether it be hot or cold.
I can't. I can't dip a cold tater tot into some honey mustard.
[00:27:46] Speaker B: No, you can't. I need it to be hot.
[00:27:47] Speaker A: Yeah, it's got to be hot.
[00:27:48] Speaker B: Yes, I give you that. I will give you that. Oh, I didn't think this.
[00:27:53] Speaker A: Because tater tots do get cold. Like, sometimes they'd be on your plate. There'd be that one that was hiding underneath the piece of lettuce by the salad.
[00:27:59] Speaker B: And, and you can't let it go either. No, you can't let it go.
[00:28:02] Speaker A: You ever take that tater tot and just throw it in the salad, mix it within there?
[00:28:05] Speaker B: Oh yeah, I put it on the burger or the dog, whatever.
[00:28:07] Speaker A: Oh yeah.
[00:28:07] Speaker B: Oh, tater tots on the. A hot dog then I really need chili.
All right.
[00:28:13] Speaker A: Why am I leaving these, man, Every discussion, these last couple discussions you and I have had, I've been leaving hungry. Hey, you're making me broke.
[00:28:22] Speaker B: Getting the, getting the dms. I don't know, for whatever. Whatever. Whatever I got you hungry about?
I mean, French fries, baked potato. I feel like hamburger and hot dog gonna get washed out. Because a baked potato and fries.
That's why I said I wish I would have ended with those two.
[00:28:41] Speaker A: Now if I was to do my burger, was I allowed to put the cheese inside the hamburger meat? And then that wouldn't. That and then that wouldn't count as a condiment because that's just a cheesy burger.
[00:28:53] Speaker B: Maybe if you at your restaurant, but if we just going through the drive through of a, of A Wendy's or McDonald's, they don't do that.
I see what you was doing though.
[00:29:01] Speaker A: Trying to get all of them in there.
[00:29:02] Speaker B: Trying to. You trying.
[00:29:03] Speaker A: Yeah, I know, I know.
[00:29:04] Speaker B: You're trying to be slick.
[00:29:04] Speaker A: Well, I was trying to get more condiments on the burger.
[00:29:06] Speaker B: Yeah. No, they can't. I see your loophole. THC got it. I like it and I hate it. I only hate it because you're making my conversation harder because I thought I had all mine mapped out, but I'm.
[00:29:16] Speaker A: Telling people right now.
[00:29:17] Speaker B: Then you throw tater. Tater tot. I wasn't ready for it.
[00:29:19] Speaker A: Watch how many people gonna start dipping their french fries in butter.
[00:29:22] Speaker B: Oh, I'm going to let the next.
[00:29:24] Speaker A: Time you won't have it. No other way.
[00:29:26] Speaker B: This is.
[00:29:27] Speaker A: This is a dangerous game. I'm telling you. This is a very dangerous game. For the heck of it, I got to 343 pounds. This is a very dangerous game. I'm going to just tell you. No, I'm just tell you now, right? I'll tell you right now. So you know, just. Hey, this.
You gonna dip them three. It's gonna be. It's gonna be three fries. That's how you gonna figure it out.
[00:29:45] Speaker B: I feel like it's gotta be.
[00:29:46] Speaker A: It's a trifecta. Oh yeah. It'll be three it's gonna be. In fact. And in fact, this is what I want you to do.
[00:29:51] Speaker B: Oh, gosh.
[00:29:52] Speaker A: Take the three french fries. And this is for everybody at home, too. Take three french fries at home. You take them, three french fries, and you put them together like this. And you put them like. Like a little trifect, like.
And then you bite the tips off so that the potatoes are opened inside.
And then you dip that in the butter so that the butter gets inside the French fry. Then you bite it and tell me where you are.
[00:30:16] Speaker B: I'm sorry, America. If you get high blood pressure, you know what? It's worth it. It's worth it.
[00:30:22] Speaker A: It is, because I'm gonna try it.
[00:30:24] Speaker B: What's the local spot here? Hook and reel. I'm coming. I want a side of fries with my shrimps or my lobster. And I need extra butter, so I'm Twitty. That's THC. We're going for 5K. Hit the like. Hit the. Subscribe. Get in the comments.
[00:30:37] Speaker A: Get in the comments. Sorry.
[00:30:38] Speaker B: If you're hungry, or better yet, you welcome. You now got lunch or dinner, depending on when you listening. Even breakfast. Hell, you can do tater tots.
[00:30:44] Speaker A: I'm gonna go back out and get number 18.
[00:30:47] Speaker B: Until next time, we.
