0:00

Little miss M sat on a toughest

0:02

eating Kurds in way long,

0:04

came a spider sat down beside

0:07

and said

0:15

Hey, what's in the bowl, bitch. sorry.

0:21

Ah,

0:21

and little miss said soup.

0:27

soup.

0:27

Soup talk because we,

0:29

we haven't talked about enough different

0:32

kinds of foods. And

0:34

I think it's time for some soup talk,

0:36

talking about soup

0:38

I'm with ya. Let's talk

0:41

in general. Jay, are you a fan of the soup?

0:46

about soup. I am. Absolutely. I think it's a great meal.

0:48

For all

0:50

seasons.

0:51

All seasons, even, maybe even

0:54

now I would have soup. Now. In fact, I just had

0:56

some ramen the other day with

0:58

a hundred and something, whatever degrees

1:02

that's soup, right.

1:03

I like a nice, a lighter soup

1:05

in, in, in the summertime. Like, and

1:07

one that I could do year round, even in the summer

1:10

is chicken tortilla soup, you

1:13

know, that's always a good one. Yeah.

1:15

I can do a, a

1:19

broccoli cheese soup,

1:22

Ooh.

1:22

That is not quite as good for you, but

1:24

I like it. I can do that in the summer too.

1:27

There's one that's fun for summer and winter.

1:29

It's a it's taco soup. It's

1:32

got all sorts of stuff in

1:34

it. Some people in

1:36

the Northeast would call it chili dumies.

1:41

what chili is. Idiots,

1:44

whether not really. Is it chill?

1:46

But yeah, I do love soup

1:49

and it the great thing about soup is

1:51

it's filling because it's hot. It's

1:54

like when you get a craving at night

1:56

to eat something like for me, I'll

1:59

go get a, a cup of tea

2:01

or a decaf coffee, and

2:03

that'll kill my craving for. And soup,

2:06

you know, you're, it's, you're eating a little

2:08

bit lighter. I mean, I, people

2:10

have done diets that are just all soup.

2:13

I don't wanna be souped out. That's why I would try

2:15

that diet.

2:16

Or

2:18

sort souped up. Although

2:20

I don't know, it might be an interesting diet

2:22

to try, but I do guess I

2:25

love soup. Jane,

2:28

do you love soup?

2:30

Yeah. I there's a lot

2:32

of. Soups to

2:34

laugh. there

2:38

was a soup familiar. I

2:41

was trying to think of the name of what this particular

2:43

soup is called. And then I

2:46

didn't think about it until we started talking about

2:48

it and I thought, oh yeah, that's one of my favorite soups,

2:50

but, and I've had it all season long

2:53

and it's the Olive Garden Tuscan

2:56

soup.

2:57

I haven't had that.

2:59

Yeah. Yeah. In fact, I'm not

3:01

being a big fan of Italian food.

3:04

Usually when we go to Olive

3:06

Garden, I'll get their

3:08

soup and salad just because I like

3:11

the soup more than I like other Italian

3:13

foods.

3:14

told me previously that you're not a big fan. Of

3:18

Italian food. So

3:20

it makes sense that you go to Olive Garden.

3:22

Well, the the wife and kid

3:25

used to love olive garden. And so we

3:27

would go a lot mainly at the like pasta

3:30

and the bread sticks. And

3:31

they have

3:31

would,

3:32

great salad and bread sticks. Yeah.

3:35

Yeah. Just kinda

3:36

And so I would get the suit just kinda,

3:39

and the Tron.

3:41

have you had. I'm trying to think a

3:43

soup that I quite enjoy is a

3:45

French onion soup.

3:47

I like the broth, but I

3:50

could do without so much onion.

3:52

yeah. Yeah. It's a lot and it's not

3:54

a, it's not a really a light meal.

3:58

Yeah. The broth and the cheese, I like the flavor,

4:00

but. And then it's also always

4:02

has that bread with it. It gets really heavy,

4:04

but I do love the flavor of the broth.

4:07

It's just, I can have it without the

4:10

Now our another soup that I

4:12

really enjoy and once

4:15

a year, maybe sometimes more than

4:17

once, but it's

4:19

MOS of all soup and

4:22

it's. It's basically

4:24

it's chicken broth, but then with

4:26

the MAA ball in

4:29

it

4:29

I don't think I've had that. I think I

4:31

remember you've told me about it before I forgot about

4:33

that, but I haven't tried it.

4:35

it is so good. And the, probably

4:37

the reason I love it so much is

4:40

the friend of ours who

4:42

she makes it it's

4:44

the broth that she makes. She

4:47

makes the broth, she, she boils

4:49

you know, in the boils, the chicken. It's

4:53

got at night, it's a bone broth. So it's

4:55

getting that, you know, the bone in there

4:57

and all that. And I

5:00

swear, it's a MI miracle

5:02

cure. Like if somebody's

5:03

Oh, yeah,

5:05

she'll make that bro. And it just

5:07

makes you feel better. It's so

5:09

good.

5:10

yeah. We make, we have one it's called

5:12

my wife makes it it's called CDO

5:15

and we'll get some, we'll get. Chicken

5:18

will get the part. So it has the bones in it, and

5:21

then we'll get a neck bone or something like that.

5:23

And then some kind of, usually we used to use a

5:25

piece of meat, but we've not been eating beef

5:28

the past couple of years, but we'll do the same thing where we'll

5:30

boil it for a long time. Get the, the marrow,

5:32

I guess, from the bones. And then we also

5:34

Al also throw in it an onion

5:37

and a couple of carrots and a few potatoes.

5:40

Yep. I haven't done the potatoes, but

5:42

we do the onions and carrots.

5:43

And then we'll, we'll even take off broth

5:46

and put it in a separate container that will

5:48

save to just a drink cuz we'll freeze. And

5:51

then drink the broth throughout the year is like,

5:53

if it, if there's a bug going

5:55

around or if we're just tired or run

5:57

down or something, we'll have some of this CODO

6:00

cuz it's yeah. I mean, it is really good

6:02

for your immune system. It seems,

6:04

yeah.

6:04

but now see, this is gr this is awesome because

6:06

there's, there's a couple of parts to it. So

6:09

after we take out the broth, we have

6:11

it as a soup and it's got the carrots

6:13

and the potatoes and the chicken used to have

6:15

the beef in it. After we have the soup,

6:18

we'll. A little bit of the broth

6:20

that's left over and we'll use

6:22

it as kind of a, I guess, an oil

6:24

or grease. And in that we will, we will fry

6:27

chickpeas in the soup broth,

6:31

and then we'll have the fried

6:33

chickpeas with

6:35

the, the chicken and the potatoes and the carrots

6:37

and stuff that was in the.

6:40

Oh, wow.

6:41

And then there is another level to

6:43

it. the next level. And

6:45

usually the next day, I mean, it's like a three or

6:47

four day process. We'll take,

6:49

what's left over from the,

6:52

the potatoes, the carrots and

6:55

the, the chickpeas. And we'll mix

6:57

it with some flour and make what's

6:59

called a Masa. With,

7:02

with all of this stuff and then coat it in

7:04

breadcrumbs and fry it and make

7:07

cor Cortas with what

7:09

was used in the original soup.

7:11

Oh, wow.

7:12

And it's, it's a very Spanish

7:14

thing to do, but it's, I mean, every

7:16

part of the process is absolutely

7:20

the delicious, one of my favorite things to have.

7:22

That's great. So that, I mean, there is no

7:24

GI, there's no waste there. That

7:26

soup gets used as much as

7:28

it possibly can

7:30

Oh, yeah. I

7:30

different reason

7:31

yeah. I mean, even the bones are just boiled down

7:33

to nothing getting as much broth out

7:35

of it as we can. And yeah, it's, it

7:38

is so good

7:39

That is great. I think I heard

7:41

Y Y Z, which tells me it

7:43

may be time for a Shane

7:46

to do a

7:46

for a toast, which by the way,

7:49

Not too bad with soup, like a grilled cheese

7:52

with

7:53

Oh, now we're talking tomato

7:56

soup, a grilled cheese sandwich. I'm

7:59

not saying I'm just saying. So

8:05

there's, you know, be before you start

8:07

that toast, I have to open a

8:09

beer because

8:11

I am out, I, I am out of beer

8:13

and I don't want to pretend to do a toast

8:16

with you because that's bad

8:18

luck, sir.

8:19

May have done that before. Maybe that's why my luck

8:21

was oh no. Oh no.

8:23

So I'm gonna open this bottle of Kona,

8:25

which has become one of my favorite BES.

8:28

Kona

8:29

Yeah. It's the Hawaiian

8:30

RA. Oh

8:31

yeah. Yeah. Long board, Kona,

8:34

long board. So

8:37

Jay likey, Jay

8:39

I have a nice short one. That is from a person

8:41

I don't. Know who they are. So

8:44

I don't know professor Irwin, Corey

8:46

don't know who that is, but

8:47

likey. Okay.

8:48

he says something funny and I shall use it as

8:50

a

8:51

Do it. Let's do it.

8:53

Remember I before E

8:55

except in Budweiser

8:59

I like that. That's good. Cheers.

9:06

Remember the last time I drank Budweiser, but.

9:09

I mean, I can't drink that anymore. I used to drink it

9:11

a lot. I can't drink bud light

9:13

either because that, for some reason it tastes

9:15

too sweet to me, but,

9:18

tell you the last time I had bud light.

9:19

But so.

9:21

good beer and all the drinking it, instead

9:23

of all those old light beers, like

9:25

So we're talking about chicken broth. Yes. And

9:28

how great that is. Like, I'll do a

9:30

gumbo. And when

9:32

I do the gumbo, I do a RO and

9:35

it has chicken broth. The gumbo

9:37

has chicken broth in it, but

9:40

Yeah, I do the RO that's separate, but you

9:42

know, the chicken broth, I will take

9:44

the chicken boil it and

9:47

it has Caen pepper in it because it gives

9:49

it some seasoning. So it's

9:51

kind of hard to save that for a soup,

9:53

cuz it's a little bit of a spicy soup, but

9:56

if there's any leftover, I'll save

9:58

it cuz you can use it

10:00

for so.

10:02

Yeah.

10:03

it's just, it's great. You don't wanna, you don't

10:05

wanna waste your good chicken broth, but

10:07

It's a lot of flavor to not use.

10:10

we spent a lot of time on chicken broth,

10:14

but let's talk, let's go back to

10:16

soup talk, which this

10:18

is soup do. Well, let's go back to I guess

10:20

if you had to narrow down, what

10:23

would you say would be your favorite. Soup.

10:28

Another soup that my wife makes,

10:30

she worked at a bakery

10:33

in grapevine, who, I

10:35

don't know if I should say this out loud with all

10:37

of her millions of fans that were

10:39

realized this, but they had a chef

10:41

who worked at LA Madeline. And

10:45

took their tomato

10:47

basal soup re recipe.

10:50

So Karen can make a

10:52

really awesome tomato

10:55

basal soup that is super

10:57

close to what you get at LA Madeline

11:00

you send me that recipe

11:02

oh yeah. Yeah. She would probably send that to you

11:04

and it is.

11:05

that is, that is Robin's. I

11:08

think that's Robin's favorite

11:09

Oh yeah. Okay.

11:11

soup is she loves Lama. She loves

11:13

that soup. I do too. I've had it's great.

11:16

And then she even does a little

11:18

lighter version of it, too,

11:20

that if you were interested in that she could share,

11:22

because it's, it it's a lot of heavy

11:25

cream and she has a, a lighter

11:27

version of it. So, but yeah,

11:29

all for light too.

11:31

rich. And then, you know, especially

11:33

with a grilled cheese or even any kind

11:35

of bread is just fantastic.

11:37

That. Oh my gosh. That sounds good.

11:40

So my, one

11:42

of my, and I guess maybe it's probably is my

11:44

favorite soup. It

11:47

in no way is I

11:49

don't think it's

11:52

probably not really any good for you any way,

11:54

shape, form, or fashion, but it's

11:58

potato soup. Or

12:01

a, we like to make basically

12:04

a baked potato soup because

12:05

the little cheese

12:07

cheese chives bacon.

12:09

We do, we'll do when we do the potato.

12:11

So the, or the baked potato soup,

12:14

we'll do it's got sauteed onions that

12:16

are sauteed with bacon

12:18

Whoa,

12:18

and,

12:19

Diane Soler.

12:19

and we take the bacon

12:22

out. And some of the grease

12:25

and then we use that and we add the potatoes and

12:27

we, you know, we layer it and add a

12:29

little cream to it. And then we, when we pour

12:32

it, when we serve it, we it's

12:34

creamy. And then we'll throw some some

12:36

bacon bits, some of the bits of the bacon

12:38

on top, some Chis. And of

12:41

course cheese, probably

12:45

my favorite suit. And

12:48

I know it's not great for you, but you know, one bowl

12:50

of that is filling

12:51

Yeah, yeah. Only need one bowl at

12:54

a time.

12:55

Yeah,

12:57

you know, I would probably regret not

12:59

bringing up this other soup that

13:01

I enjoy unless I get a bad one

13:04

and I don't know how good it is for

13:06

your immune system for preventing getting

13:08

sick. But when you are sick,

13:11

if you have a sore throat or you're, you

13:13

need something to open you up a little bit. To

13:15

me, there is no better. So. For

13:18

that then a hot and sour soup.

13:21

Ooh, I love a good hot and sour soup.

13:24

Yes that's. Yes. And you

13:26

know what? You can find a bad,

13:28

hot and

13:29

Oh yeah.

13:30

Yeah. But yeah,

13:32

we, but we had a place when we lived in McKinney

13:35

that they had the best hot and sour

13:37

soup and we've

13:39

been trying to find one as good as that.

13:41

But yeah, I love a good,

13:43

hot and sour.

13:44

There's some bad ones out there. Easy to find. So do you eat all of the.

13:47

Stuff in it.

13:50

Yeah.

13:51

Okay. I will usually, if it's

13:53

bigger pieces of tofu, I

13:55

don't eat it, but all of the mushrooms, chicken,

13:57

or whatever else is in it I'll eat, but

14:01

I can only take so much tofu

14:03

and get pretty turned off by it.

14:06

Usually when we get it least

14:09

the ones that I've had has have hadn't

14:11

it hadn't been too much tofu. So

14:14

it's not overly food.

14:17

I'm I'm

14:20

almost anti tofu.

14:23

I'm not profu toe Fu

14:26

toe.

14:27

I don't even know what tofu is.

14:30

It's some kind of soy bean

14:34

substance, cuz I do

14:36

like. What's the other

14:38

tofu, there's

14:40

another food and it's like fermented tofu.

14:43

And I can't think of what it's called. Dang it. What

14:46

is it called? Because we use it all the time.

14:48

We'll use it to make tacos.

14:52

know what you're talking about and they,

14:53

that called?

14:54

So, so, so does it start with

14:56

an S. So

14:59

free

15:00

Mm, well, so that's

15:03

kind of a, a Mexican or Spanish

15:05

version of it. I think this is

15:07

a oh my gosh. And the name is just escaping

15:12

me and I can't think of what it's

15:14

called. Maybe it's not fermented. I could have

15:16

sworn it was fermented tacos, not

15:18

kimchi, cuz that's not tofu.

15:22

Cabbage, you know what? We'll probably just have to

15:24

think of it later because I just remembered

15:26

it when you brought it up the tofu

15:29

Hmm,

15:29

and it's not really a suit, it would be disgusting

15:31

in a suit because we try to make chili out of it once

15:34

because it, we've used it for tacos. It's

15:36

a little, it can be a little crunchy and

15:38

a little nutty. And so we

15:41

thought, you know what, maybe it would make a good chili and

15:43

it was

15:44

not

15:44

disgusting cuz it got kind of spongy

15:47

in the chili. And it's not

15:49

Satan. Cuz that's the O that's like

15:52

the wheat type version

15:54

of it. Yeah. It's called

15:56

Satan S E I T a

15:58

N or something like that.

16:00

well,

16:01

Yeah. Oh my gosh. And I can't

16:03

th I can't think of the name of it. And everyone

16:07

listening now is probably going idiots.

16:10

It's called this.

16:13

That's how do you print? How do you spell that?

16:16

Use it in sentence.

16:17

this there's and

16:20

I don't even think we have any

16:23

left that I could run to the fridge and go, oh, it's

16:25

called this.

16:27

well, why don't we package that?

16:30

And then maybe perhaps

16:33

we'll do a related round where

16:36

you can bring it up. Tofu

16:40

leads me to other things that make me think

16:42

about other stuff. like,

16:47

when we're talking about TOFI TOFI

16:49

tofu, I was just thinking about reason, I was

16:51

start thinking about Mexican food. I would

16:53

cuz I guess because of Chipotle

16:55

the Soritos or whatever they, but

16:58

and we went to a Mexican restaurant this

17:00

week. It's been around for like 50, 60

17:03

years. And they had,

17:06

they called them west Texas

17:08

style enchiladas, but

17:11

they were basically pretty

17:13

much the new Mexican stacked

17:17

enchilada. I

17:19

know it's not soup, but it

17:21

relates to soup in that your

17:24

mom made that chili, that new Mexican

17:26

chili.

17:27

Yeah.

17:28

Which still to, to this

17:30

day, it's still one

17:33

of my favorite things on earth and

17:36

I had this and it was not like that.

17:38

It wasn't,

17:40

that spongey or

17:41

yeah, it was still good, but

17:43

it wasn't, you know, it wasn't that,

17:46

but it, it made me think of that. I'm

17:48

like, this is good, but could

17:53

always be better.

17:54

Tempe it's called Tempe, T

17:56

E M P E H. Yes.

17:59

All right.

17:59

is what it's called and it'll come in little

18:01

squares and you can fry it up and you kind

18:04

of break it up just like you would ground beef. And

18:06

it's great on tacos. It's

18:09

pretty good in case ad is.

18:11

but ain't good

18:11

And yeah. And it's decent protein source.

18:14

I think it, I think it comes from maybe it doesn't

18:16

come from tofu, but it's,

18:18

I know it's fermented. So it's got that little

18:20

extra stuff for your gut bio in it.

18:23

So our favorite brand

18:25

of it is at sprout. So

18:28

if you go to Sprouse and you

18:29

LL sprouts.

18:30

Tempe, they're with it's with their vegan

18:32

stuff, it's it's pretty good. If you wanted to have

18:34

a meatless Monday or

18:37

something like that, some. Because

18:39

you can mix whatever else you put up with tacos,

18:41

you could do that. But with Tempe

18:43

instead of beef

18:45

I I'm writing it down cuz I wanna

18:47

check it out.

18:49

are you tempted by the temp bay

18:51

I am tempted by the Tempe.

18:53

that you can have in temp bay,

18:55

I'm looking it up right now. I'm

18:57

looking, I'm looking.

19:00

Oh, Nope. That says Tim I,

19:04

no, I was looking at the Sprout's web website

19:07

and I'm looking, I typed in Tempe

19:09

and it brought up their temp, Tempe,

19:12

Arizona location.

19:15

That's funny. T E M P E H.

19:18

Now that explained

19:19

Yeah. Tempe talk here on your

19:22

There we go. What are you gonna, what about

19:24

that? Well,

19:28

it's temp day in

19:30

to continue talking about this

19:32

for ever and

19:34

ever, but we don't have ever,

19:36

and I think we might have actually gone over a little

19:38

bit,

19:39

Tiny bit. Yeah, so much for a good short episode

19:41

That's okay, because we enjoyed this talk

19:44

with ourselves and

19:47

we, we hope you enjoyed it too. If

19:49

you did send us, or if you didn't

19:51

send us your comments, your suggestions,

19:54

your likes, your loves, your dreams,

19:56

your aspirations, where do you see

19:58

yourself in the next five years? Who

20:02

knows where any of us will be.

20:04

But we do know this. We

20:08

let's let's hope not, but,

20:11

but we do know this. We

20:13

will be here for you.

20:15

so

20:16

Each and every there

20:20

you're making me get a little bit uncomfortable there,

20:22

buddy. Just, just a little bit. That's

20:24

all. It's fine. now, now I'm now

20:26

I'm feeling really uncomfortable. I don't even know what

20:28

to say now.

20:29

Sorry.

20:31

What's that Harvey? Sorry,

20:33

Mike,

20:35

Where's that giant talking bunny.

20:36

the giant talking bunny again, but Hey,

20:38

listen to us that, I

20:40

mean, listen here, man. Thanks

20:42

for listening to us. and

20:46

we hope you continue to listen to us. We'll be back

20:48

here again for another round next week.

20:51

Another round of what it's

20:54

another round of. I

21:03

don't wanna be souped out.