0:00

Should we put these in?

0:01

Yeah?

0:01

I guess so, why not? I hate these? But technology

0:04

hasn't evolved to where.

0:05

We can't like hearing my own voice.

0:07

Well you won't even I guess you can reaty?

0:10

Is that how you say it? I don't or you do?

0:12

I don't. I wish I did,

0:14

Sam, It'd be so much cooler. How cool

0:16

would I like? I'd be so

0:19

much more successful?

0:20

Right?

0:20

Yeah, I was going to say, it makes so much more

0:23

money if you're like a chef and.

0:24

You're LIKESTRAI

0:29

ready, ready,

0:39

BASTRAI.

0:40

Wait, Okay, So we need to back up and

0:43

give the context. I don't know when

0:45

that episode airs, but I'm.

0:46

Assuming next year probably.

0:48

Yeah, but I can say that I was.

0:50

On it, right, yeah, I think so. You're not giving

0:52

anything away.

0:52

Get on a cookie show.

0:54

We met on a competition cookie

0:56

show, Cooking Cookie Cookie.

0:58

We met on a cooking sho show, and

1:01

Jeff is an absolute lunatic, and we

1:03

were acting so crazy that the host

1:05

of the show was like, you too, are exhausted.

1:08

That to me was a crown that I walked

1:11

out of there wearing.

1:26

And I've done that show thirty times

1:28

and we're like guest hosts judging somebody

1:30

who's you know, a big

1:33

food network personality chef who's competing

1:36

against you know, a normal everyday chef's

1:38

and we get to choose the chef. I'm

1:40

literally described, you

1:42

don't have to do this, but

1:45

I've done that show, like I swear to God probably

1:47

twenty five times. And that was the first time. I exhausted

1:50

him, so thank you, like

1:52

and I picked him up like a baby

1:55

and like rocked him while singing rock a Bye

1:57

baby. He's a grown man. It hurt,

1:59

but obviously I'm ready.

2:00

You put the energy into it. Let's just say

2:02

I felt encouraged to be my

2:05

my zany self. This

2:07

is a malted vanilla milkshake.

2:10

I had it when I was pregnant there and I thought it was the best

2:12

thing ever. I haven't had it since from Yes,

2:15

So we're doing this really bad act.

2:17

Okay, you you lead the way because

2:19

I'm just very excited because the smells in here.

2:21

But see this is what it is. We're hyper.

2:24

Yeah, we're both hyper. So it's like everything

2:26

has gone tits up already.

2:29

But here's the deal.

2:30

Jeff Mauro marrow

2:33

like tomorrow, just say it. That's not my face.

2:35

I don't even say tomorrow. I use it. You're

2:37

like Marrow the

2:40

bastard, come out to

2:42

Mara.

2:43

What of films?

2:44

So anyhow we

2:46

met on a cooking show. We had a fun

2:49

time. Okay, now

2:52

here he is in La say, let's

2:54

do this podcast. So you're known

2:56

as the sandwich king. Correct, Let's can

2:58

you walk me through that?

3:00

Sure? I was, okay,

3:02

I was always. My first job was in a

3:04

butcher shop and then I got I made three dollars

3:07

and sixty two cents right outside

3:09

Chicago in a town called River Forest,

3:11

Okay, and it was the

3:13

mean mustachio chainsmoking bushers

3:16

back when they were sawdust.

3:17

Games in New York.

3:18

Like totally, God

3:20

says Games of New York. Oh

3:23

my god, that's the next cooking competition, shoe.

3:27

And I loved it. I fell in love with it, even

3:29

though I hated it. And I got hired

3:32

like two months later at the deli,

3:34

which was like two doors down, and then I really fell

3:36

in love with the art of making sandwiches

3:38

being at a counter.

3:39

Have you said this one.

3:41

Hundred thousand times, I'm gonna give you a trunk, but

3:44

like I honest to God, it's it's

3:47

brained in me.

3:49

So we're both starving. We got language

3:51

just to see. This is your favorite sandwich?

3:53

Yeah in La. This is my

3:55

favorite sandwich in the world. I fell in

3:57

love with this when I lived out here in the mid two thousands,

4:00

trying to get my own cooking show. Yeah,

4:02

which didn't work out.

4:03

Okay, God, that looks

4:05

so good.

4:06

Hold on, and this is the number thirteen from Langers.

4:09

Oh it's a number nineteen. Sorry Jesus.

4:12

One.

4:13

No, no, this is the exact one. I'm sorry,

4:15

I got Okay, Wow, you even

4:17

see you're obviously not

4:20

a Food Network talent because you

4:22

got it. You can't just take a bite, you gotta look

4:24

at it first. So the number

4:26

nineteen from Langers, which

4:28

has their you know, obviously house cured

4:30

house smoke hand cup as Drami the

4:33

best in the world. I

4:35

put it up against East Coast pistrom

4:37

cat stuff like that. This is my favorite.

4:39

I love every I love them all, but this is my favorite

4:42

Russian dressing Coast Law. But their bread.

4:44

The crust of the rye

4:47

is so it's crunchy

4:50

in the it's so pillowy soft

4:52

the rye. It's just a perfect sandwich, isn't

4:55

it.

4:56

You know what we I

4:58

did an episode with Adam's where we choose the whole

5:01

time and people were really furious about So I'm trying to

5:03

avoid that, like we'll do this and then we'll move on.

5:05

But holy shit, this

5:07

is hitting the.

5:08

Spot like a motherfucker. And I have had

5:10

langers delivered before and felt like this isn't delivering

5:12

well or it was too fatty or something. This

5:15

is perfect, and it is true a lot of

5:17

times rye bread the crust area

5:20

is really hardened.

5:21

Why is that this is crunchy?

5:23

Right?

5:24

It's a difference between like stale

5:26

or sometimes

5:29

you are not good at this. See,

5:31

this is when a professional like myself

5:33

has to come here may show you

5:35

how to talk antew. It's an art form.

5:38

You see how I'm doing it, Soto.

5:42

But yeah, you take way too big of bites for TV.

5:45

This isn't TV, it's radio.

5:47

It's even worse.

5:49

This isn't even radio, it's a podcast.

5:52

You do not want to hear the

5:55

domestication.

5:57

Here's the thing that I was laughing at is that every

6:00

time you finished a bite, I was taking a huge

6:02

bite so you could talk. And then we

6:06

like alternate.

6:07

Bit called the seesaw.

6:09

Yeah, that's just the seesaw is what you should

6:11

do on food Network. Not take a small bite and talk

6:13

during it.

6:14

No, you have to because you don't

6:16

have time. You know, you don't have time if you take a

6:18

bike.

6:18

Oh these are good too.

6:19

Can't sit there and chew and swallow and

6:21

then give your lines about how you know, crowbarring

6:24

nine adjectives into what this tastes.

6:27

I'm gonna try to take a small bite and talk tra anyway,

6:29

right.

6:30

Yeah, that's a TV taste. You gotta do a TV taste,

6:33

you know what.

6:34

It's all over my teeth.

6:36

Now that's see. That doesn't turn on the audience.

6:39

Can you please get another?

6:42

Is there any kind of mug or cups so we could split

6:44

up this?

6:44

See now, your your body's telling you what you

6:46

need now, and you need that malt. I

6:49

love malt. I buy malt King

6:51

Arthur makes a malt if they make flour.

6:54

Hold hold on, hold

6:56

on, you buried the lead

7:00

on this still alive?

7:04

I decree cheers,

7:06

Salute PERETTI.

7:08

Salute incredible.

7:11

It didn't look good, but it's incredible.

7:14

Oh my god. I would rather

7:16

have this than a chocolate

7:18

shake any days. Malt is so underrated.

7:21

I put it in everything some Halo

7:24

Top Do you ever that Halo top ice cream? And

7:26

then you just put a spoonful of malt and it gives you crunchiness.

7:29

I'm just laughing because this podcast has just

7:31

turned into like boring

7:33

hot ones, like we're

7:35

just eating food.

7:39

Well because it's you're you're too excited because

7:42

it's good food, you know what I mean?

7:44

This is incredible. Honestly, I think I might have ordered

7:47

wrong last time I did this.

7:49

What did you get?

7:50

Like?

7:50

If I'm there sometimes I'll get like just

7:52

a regular on rye whatever and little some

7:54

Deli mustard?

7:55

Does this have Russian on it or not? Okay,

7:58

I don't know what I got? Whatever the meat was? Maybe

8:00

what meat is this?

8:01

That's pastrami? Maybe got corn beef?

8:03

Maybe I got corn beef? Is

8:06

that fattire?

8:07

It's the same cut, same process

8:10

up to a point. And this is rubbed right

8:12

and all that seasoning cardamom, you garlic,

8:15

sugar, and then they Jews.

8:18

Mess around with cardamom.

8:19

Amen. It's Hungarians.

8:23

Hungarians invented pastrami. Yes,

8:25

wow, this is this is more edifying

8:27

than I thought it was gonna be. I'll be honest, but

8:30

it's it's just perfect.

8:32

It melts in your mouth. O

8:34

my god.

8:35

That that was it.

8:36

The slur belt that was for Hungarians.

8:39

Hungarian Jewish population of the

8:41

world invented this. Yeah,

8:43

I've got Swish on it too, m which

8:47

sometimes gets lost, you know. But

8:50

to me, this is a perfect experience. I've

8:53

never had it to go, but

8:55

I love. As a full blooded Italian

8:57

growing up in Chicago, we went to a lot

8:59

Ofjewish delli my dad loves Jewish dellies,

9:02

went just as many Italian dollies. But the experience

9:05

being served, the smell when you walk in there,

9:07

you know, the mugs of coffee, the.

9:10

Sides, the smell of Jews.

9:14

That's my third favorite

9:17

smell. Yeah,

9:19

it's uh, you know, the smell of pastrami, you

9:23

know, spices, meat,

9:26

Wow.

9:26

What a sandwich. I wasn't sure

9:28

when when she said that was your favorite sandwich, I

9:30

was like, humm, I don't know.

9:33

Thank you, but

9:36

this won't be as

9:39

this is just like and

9:41

I've never had a shape from there, and now I will

9:43

get this for the rest of my life.

9:45

Okay, so here we are, We're going to take

9:47

some calls. What have you been thinking

9:50

about in the food realm lately? What's on

9:52

your mind?

9:54

You know what? I got this question the other

9:56

day and I was like, I bet she'll ask this.

9:57

Question then forget it. I'm skipping it. I don't

9:59

like doing predictable things.

10:02

I had the best possible answer because

10:05

it's real and it's

10:07

been a minute, but like, what's your guilty pleasure?

10:09

And everybody's like, I like, you know, dunking.

10:11

Death by chocolate over here? I

10:18

love my chocolate.

10:20

Chuck E Cheese pizza.

10:22

Oh yeah, I have a friend that.

10:24

Yeah, it is a thing, right right,

10:27

Yeah, supposedly it's pretty

10:29

good.

10:30

All right, So you've ever had it.

10:31

I've never really spent time in Chuck e

10:34

Cheese to be honest, you don't like winning. I

10:37

would, but I just haven't really I

10:39

don't know, Okay, so I didn't need to do. I

10:41

don't want to dismiss that that I do

10:44

acknowledge that I

10:46

have a friend who also is like Chuck E Cheese pizza

10:48

is amazing, but that makes sense,

10:50

right, like pizza shitty pizza is

10:52

good people. Bet you know I'm

10:55

not a pizza person, as I I am not a sup

10:57

person, not a pizza person.

10:58

You know I remember that.

11:00

Yeah, my peccadillos

11:03

with food are many. But yeah,

11:06

that's also on that show. They were like you

11:09

when I when we did that thing. Afterwards, he's like,

11:11

we've never You're the most opinionated person

11:13

we've ever had on the show.

11:16

In like eighty seasons, so many episodes.

11:18

Okay, So there is an

11:20

Italian sandwich place that's sort of

11:22

new to LA. Do you know the one I'm talking about? It's

11:25

from Italy? And I keep being like,

11:29

I keep being like, oh, I got to get it. But it's like it's

11:31

like, you know, fucking eight names,

11:33

eight Italian names.

11:34

Oh in one that's good, you.

11:36

Know what I mean? Like, yeah,

11:38

I can never remember what it's called. Anyway,

11:41

I want to try that. Is this the only

11:43

sandwich that you've sampled? Are you?

11:45

Like?

11:45

Do everywhere you go? You're like, are you like, god

11:47

of fucking sick of sandwiches? I'm called

11:50

a stupid ass sandwich.

11:51

Oh.

11:51

I respect the moniker

11:54

and I love sandwiches more

11:56

than anything still to this day. But like, I

11:58

traveled so much, I go places all that. If

12:01

I ate a sandwich everywhere I go, I'd be a house

12:03

a it's not good for your health.

12:05

You know, But are they so bad? It's

12:07

bread bad?

12:08

You know, it's not bad at all. But you

12:10

know I can't just.

12:12

I'll anti Covenia?

12:14

Is that what it is?

12:16

I think?

12:16

So?

12:18

I don't know. That doesn't seem right though.

12:20

Anyway. Wait, so what's the sandwich

12:23

around the globe that you that haunts you the

12:25

most that you wish you could have here.

12:28

In the States. Yeah, like

12:30

any like a real like katsu Japanese

12:33

style sandwich, you know, not an interpretation

12:35

of it, but like real Japanese like

12:38

a five wagu and like the

12:40

bread little squishy.

12:43

Now katsu is not when it's fried like I think it

12:45

is.

12:45

But then they have the beef sand you know, the

12:47

the wagu style version, which

12:49

is like a thicker melt in your mouth. I love it,

12:52

That's what I say.

12:52

And would that's still Would that still be called katsu?

12:56

Yes?

12:56

Really? Even if it's just like a sauteed.

12:59

Waggut really lightly

13:01

seared. Yeah.

13:01

Oh okay, good, No,

13:04

I thought I was going to catch you in something doing

13:06

what sing the wrong word?

13:08

Yeah, people will be like, actually.

13:11

Oh, that's another thing I wanted to ask you about. So when I

13:13

was doing this show. I was like looking at trying

13:15

to like research it a bit, because, like I said, I watched

13:17

very I have very little time due to mostly

13:20

my child and whatever, and

13:22

so the network,

13:25

the reddits on all these cooking

13:27

shows are are absolutely wild.

13:30

It's crazy culture. Yeah,

13:32

like I'm very active

13:35

in the Food network. Like you a fake name

13:37

and no, like a sandwich game, it's the best.

13:40

No, and most people don't like I mean, it's it's

13:42

fifty to fifty and I'll rarely

13:44

come.

13:45

Oh fifty to fifty people don't like you?

13:46

Yeah?

13:47

Really? Oh, now, now

13:49

I want to pull up some of these things.

13:51

You know, he's an idiot, whatever, he's obnoxious. I

13:53

don't care. It doesn't bother me.

13:54

Wait, I allied myself with you, so

13:56

now that.

14:00

No, it's wonderful. But it's

14:02

hard not to comment, but I don't. It's like anything

14:04

like Instagram whatever, but it's

14:06

something more direct. When it's like they know they can

14:09

summons you and they do. They will

14:11

be like summonsing the U slash

14:13

the sandwich king, like you

14:16

know, they'll want the intel.

14:17

Is that what it's really called? Summonsing?

14:19

They summons me? No, No, you're just saying

14:21

that.

14:22

I thought it was some Reddit thing that.

14:24

You're just trying to You're gonna trap me, You're

14:27

out to get me here, you're gonna feed me, then

14:29

fuck me.

14:30

You wish I wasn't trying to do it in

14:32

that instance. It's like how they say reddit

14:34

because.

14:35

You may like summons

14:37

even a word.

14:38

Yeah, I thought it was

14:40

like lingo. No, okay, So

14:42

I do think maybe we should pull up some of those

14:46

anti Jeff Reddit

14:48

comments so maybe you won't be able to them

14:51

so we can read some. Oh, let's take a sip of our

14:53

malta.

14:54

I'm getting to the end here, m.

14:58

Right.

14:59

Nothing better than the like kind of the remnants?

15:01

Why is why? I never that was

15:04

my first malted I think that day when I went

15:06

to Langers.

15:07

I love it.

15:07

Why is it so good?

15:08

Because it's like weep barley,

15:11

you know what I mean. It's like it's

15:13

it's nutty chop, right, it's like earthy,

15:17

so good chalk. You think

15:19

it's chalky.

15:21

I don't know. But is it made out of wheat?

15:24

Yeah? Well, malted barley.

15:26

Wo See, I need you around. You should

15:28

be my like my call that I can go to because I'm

15:30

always like I need a food historian.

15:32

Have you ever talked to like any food historians?

15:35

Yeah, this sterretory's sufferable. Really,

15:38

hold on, they

15:41

are like I don't pretend to No, I mean,

15:43

like, I know, like the history of the sandwich is

15:45

from your whatever I've had to spew

15:47

out during you know, interviews or whatever. But like,

15:50

I'm not, like I know a lot about food.

15:52

I've it's my life, but I

15:54

don't. I am definitely not a historian. I respect

15:57

them.

15:57

But yeah, you hate them the end of the day.

15:59

It's like I don't care.

16:00

Right, sounds respectful.

16:02

Yeah, but I know it's in what Malta made

16:04

out of. So that's something.

16:06

Yeah, calling for me.

16:08

Oh, I keep forgetting to take calls.

16:12

Hello, Hello, Hi,

16:29

we're talking

16:31

Sammy's Oh my gosh, I have to take a picture

16:33

of how you pulverize your sandwich.

16:35

First of all, you didn't even eat the crust.

16:37

No, I'm eating it now. That's sometimes

16:39

I just need the meat on its own.

16:40

That's crazy. We're eating Langer. Are

16:42

you in l A by any chance? Caller?

16:46

We're eating a famous la sandwich from Langers?

16:50

Langer?

16:50

Yeah, what is it? Pastrami,

16:54

coleslaw, Russian dressing,

16:57

rys there

17:00

right, So

17:02

Coller, what do you think would you try?

17:05

It

17:07

doesn't sound like my taste, but.

17:09

I probably give her. She's

17:12

gone. That's it the power you wheel

17:15

of time.

17:15

Goodbye, Oh Linda,

17:18

let's see what Hello?

17:21

Oh my gosh, hello Chelsea.

17:23

Hello, Hi, Hi

17:33

Linda.

17:33

And which king of Chicago?

17:35

You believe it you're from Chicago's how he said?

17:37

Or he is in Chicago?

17:38

Yeah? Wow, Chicago

17:41

strong? My boy is

17:44

Chicago strong?

17:48

Wow?

17:49

Show it out Chicago.

17:51

What a round of applause? She only

17:53

played that. Where Where where do you live

17:55

in Chicago, Lindau? I

17:58

mean, like, what's your address? Where do you shower?

18:01

I live in the wicker Park area?

18:03

Okay, very nice. I used to have a restaurant there.

18:06

Do you remember it?

18:07

What was it called?

18:08

Let's not bring it up.

18:12

Was it sandwiches?

18:13

Yeah it was. It was called Pork and Mindy's. It's where

18:15

Mindy's Bakery is.

18:17

Yeah, yeah, okay,

18:20

good minds.

18:21

There it is right on the corner.

18:27

Did you recognition now defunct?

18:29

Yeah? Yeah, you know, crooked partners.

18:33

Whole story allegedly,

18:36

according to the lad that's

18:39

my lawyer running to the is that the

18:42

courthouse to grab some extra books.

18:46

Okay, so you've been

18:48

to the sandwich place. I

18:51

have not, But I

18:56

hang up, what about

18:58

Chicago?

19:01

I was going to talk about how when

19:04

Lori Lightfoot was mayor back

19:06

in twenty twenty one, she

19:09

lets or I should say, some

19:13

humane society, but a thousand

19:16

feral cats loose onto

19:18

the city streets of Chicago

19:21

because Chicago was voted the

19:24

rattiest city or found to be the

19:26

rattiest city in America. So they released a

19:28

thousand feral cats.

19:29

Wow, and how does a cat

19:32

qualify as Farrell? Is there tests that they

19:34

run.

19:37

Distrassed.

19:41

That's pretty cool. So did that resolve

19:43

the rat problem but create a massive

19:45

feral cat problem? Then

19:48

they have to release Yeah,

19:51

then they release dogs. Then the dogs

19:54

become a problem. They release lions.

19:57

The lions become a problem. Who's

19:59

the read a lions collar? Hold

20:02

on, please.

20:07

Humans, you wait

20:09

till the lay.

20:13

Humans.

20:14

It's humans hunting humans.

20:16

We have to go know where. Then everyone there

20:18

was a bunch of humans going around shooting lions

20:20

in Chicago.

20:22

Because you know, I have a very funny story.

20:24

Before my aunt Catherine passed, my.

20:26

Dad judge that she was

20:28

the head of rat patrol for

20:31

the City of Chicago and during this

20:33

time, Linda right

20:35

when wait, who is this my aunt Catherine

20:37

Mary?

20:38

You know I knew you were a baby.

20:41

I knew you came from pedigree.

20:44

She was in charge of raw patrol, First Streets

20:46

and Sanitation's apartment in Chicago, and

20:48

she was very sick for those years,

20:51

especially when life Foot was mirror, so she

20:53

wasn't at the helm. It's

20:55

your's when the rat population explodes,

20:58

this has to be a lot. And to god,

21:01

you can ask Josie, who is a superior. She's

21:03

very good with the people.

21:04

So she why was she taking a break?

21:07

She was sick. She has Yeah, she

21:09

had many health issues, so

21:12

she wasn't going into work. Why are you laughing about

21:14

the break? She's deceased

21:19

like that?

21:19

Would she be the wret catcher? No,

21:22

this is a tradition on the show when people say sad

21:24

things that hit the lap because it's just it

21:26

just that's the air out of the room. No disrespect

21:29

to your dad. Dad, don't come after me.

21:31

Okay, all right, so call

21:33

her what an anecdote? I applaud you

21:35

and yet also hang up on you.

21:38

Thank you so much.

21:40

But okay,

21:43

that's you know, that's true. That's a prime

21:45

example of a good call for this

21:48

show. I mean, she's given us historical

21:50

groundwork for your family. What mar can we ask? This

21:52

is like finding your roots.

21:53

Over the days. Man, It's like DNA twenty

21:55

three?

21:55

What the hell is DNA twenty three?

21:59

Sir Galahad? Is this you?

22:02

This is sir Callahan, Chelsea?

22:05

How are you today?

22:08

I am so good? I'm so I know

22:10

everybody says it, but I am so honored

22:13

to have been chosen as one of your callers.

22:16

That caller lacked charisma.

22:19

No, I'm just kidding. Never,

22:22

I've never tried that button yet. We

22:24

had a whole concept that I was going to have

22:26

a robot co host, and then West kind of

22:28

forgot to do it, and so the cost was going

22:30

to be like that caller lacked charisma.

22:34

I don't know why it didn't work out, Chelsea.

22:37

Can I jump in with sandwiches?

22:40

Are we talking sandwiches?

22:42

Yep?

22:43

Hell yeah?

22:46

I want to say. Can I say what my favorite

22:49

sandwiches are?

22:51

Sure? Chelsea's putting

22:53

her favorite sandwich in her mouth right now.

22:54

So you go eat

22:57

eat Queen. I

22:59

I eat plant baits, I eat vegan.

23:02

So I love like a, No,

23:05

I believe she's done.

23:07

I'm sorry, it's coming. Dear, you're showing.

23:10

I believe vegans.

23:16

Was that rude? Hello?

23:19

You're on?

23:21

Yeah, you're on with Jeff Morrow, world famous.

23:24

All the calls sandwiches. Yeah, we're

23:26

talking sandwiches. What's your favorite one? What's your name?

23:29

My name is Sarah, Sarah.

23:32

Favorite sandwich number one? Gotta be

23:35

toasted.

23:36

Okay, No, that cuts up your roof

23:38

for your mouth.

23:39

Strongly agree. I believe that club

23:41

sandwiches with crispy bacon and iceberg,

23:43

lettuce and tomatoes and mayonnaise. Right, turkey

23:47

or a blt's right? Same, same

23:49

family should be soft white

23:51

bread?

23:51

Whoa?

23:52

But do you not feel that feeling of when the bread

23:54

is in the roof of your mouth and it's too soft and

23:56

everything like conflicting textures?

23:59

No?

23:59

Are you like that?

24:01

No? No, no, I see what you're saying, Like where

24:03

the soft bread kind of cups into the roof

24:05

of your mouth and it stays there and you use your tongue

24:07

to dislodge it. Yeah,

24:10

that sucks. Listen, there's pros and cost all

24:12

types of foods, right, But if I had to choose

24:15

between the top of my mouth being cut to shreds

24:17

and lasting for days and just going

24:20

I'm gonna choose the old

24:23

the cluck. Okay, yeah, okay, wait

24:25

wait what the cluck? Okay,

24:27

yeah, okay, wait wait what

24:30

the cluck? Hold on, I have a question for

24:32

you. Sorry, I got excited.

24:34

What about bagels? Do you toast or not toast?

24:38

Toast? No matter what, I shouldn't be

24:41

surprised.

24:42

Of course, obviously we've established

24:45

as food.

24:47

I seem like a toaster.

24:48

Yeah no, because how is your butter gonna

24:51

melt on a raw bagel?

24:52

Butter? I don't mean I don't do that, honey,

24:54

I do. Now listen,

24:56

okay, okay, can you do my favorite?

24:59

Send a photo of the roof of your mouth

25:01

to the podcast?

25:03

Yeah, just like it's

25:06

hanging skin, like that lady's calf who

25:08

got attacked by the dog. This

25:11

is a reference to my own podcast, which is always a nightmare

25:13

because podcasts are such like inside joke,

25:15

like nothing's even coherent

25:18

if you don't listen to the podcast. I try not to

25:20

do that. This was my only little reference.

25:22

All right, So what else do you have? Toasted

25:25

bread? We've already decided?

25:28

Yeah, okay, fuck, well I

25:30

was gonna say I don't want eggplant

25:33

on it, I don't want zucchini

25:35

on it, and I don't want roasted

25:37

red peppers on it.

25:38

Okay, say that again. I'll give you. I'm gonna give

25:40

you the responses I have to those.

25:41

Go I know what your response is

25:43

gonna be.

25:46

Wait, you don't want eggplant, right?

25:48

I don't.

25:50

I like egg Okay, who would have thought?

25:53

I swear I was gonna peg you for an seeds

25:56

in the softness and the tough skin bitterness.

25:58

Listen, I will say this. You know you

26:01

hate egg plant.

26:02

You hate it, But I see that I would.

26:04

I can't beg you. I don't know.

26:06

This is the thing. I like, the

26:09

soft, soothing, comforting

26:11

eggplant. I don't. You're right, I don't

26:14

like if it was a stringy, chewy, hard

26:16

to bite, like it's pulling strings of skin

26:18

out when you bite it. No, I don't like that.

26:21

I've never had an eggplant not like that.

26:23

What.

26:25

Sorry?

26:26

They can be the softest most

26:30

They can be an incredible comfort food. And

26:32

if you have an eggplant, like my friend Sabrina

26:34

grilled eggplant at our house and

26:36

just put a little drizzle of olive oil and some salt

26:39

and it was phenomenal.

26:41

All you need there was like,

26:43

it's.

26:43

You know, slightly, very slightly. I don't like

26:45

a ton of char.

26:47

No something else conversial that's going to

26:50

make get me hung up.

26:51

Yes, yes, I can't wait.

26:52

No tomatoes on a sandwich's.

26:57

A ount of time. Goodbye.

26:59

She went out.

27:00

She went out swinging.

27:01

She never never

27:04

a tomato. What do you want? The driest, crunchiest,

27:07

fucking she wants to eat a pile of

27:09

sawdust with like twigs in it, cut

27:11

up the roof of her mouth.

27:12

No respite, but didn't say it's one thing she

27:14

like butter toast.

27:17

Like she just likes toasted

27:19

bread. Hello, Hey it's you again,

27:21

so Calan.

27:23

It's me.

27:25

You're breaking up vegan.

27:27

I don't know.

27:27

Oh, yes, I'm glad you're back.

27:29

Yes this was the No, we're just playing.

27:31

I like vegan.

27:32

I like vegans too, I love vegan food.

27:34

I love vegan food. So I don't know what this

27:37

fucking.

27:38

Goon, this coon here, it's

27:40

beautiful wood paneled basement. That's

27:43

crazy your.

27:43

Spirit, seriously, I love uh, I

27:46

love the challenges it proposed,

27:48

but I just love how to how A lot

27:50

of vegan chefs coke so much flavor out

27:52

of vegetable manner.

27:55

But I don't. I'm not a big fan of like ree that

27:57

sounds like so bad produced vegan foods,

27:59

you know what I mean, like vegan nailes or vegan

28:01

cheeses or vegan meats, you know what I mean?

28:04

You know?

28:05

All right, So we're all back in harmony.

28:07

Bean and veggie sandwich

28:10

kind of person.

28:10

What does that mean? Let's walk.

28:15

Like a bean patty, like a bean burger.

28:17

Take us by the hand and take us on this long

28:19

dark walk. What does that mean? And

28:21

where's the flavor coming from?

28:25

Journey? I promise it's worth

28:27

it.

28:27

All right.

28:29

So, like like I

28:31

like to make, So I've gone into

28:34

the plant based eating now over the last year or

28:36

so, and I've gotten into making

28:38

like these bean salads. So I one

28:40

of my favorite recipes is like a curry

28:42

chick keea bean salad. So chick

28:44

keys uh.

28:48

Yes, the music of

28:51

my people like

28:55

celery uh curry

28:58

powder and like camerick

29:01

and.

29:01

This is all okay, this is all

29:03

on what chickpea.

29:05

This is like a chickpea salad.

29:08

So it's kind of like you're making chicken

29:11

salad kind of.

29:13

Yeah, it's like a chicken salad or a tuna

29:15

salad. I have this like white

29:17

bean green salad that's like

29:19

a tuna salad, but it's it's a lot

29:21

of this, yeah,

29:23

a lot of beds. Like you said, like just

29:25

season it up.

29:26

Okay, Now here's my question. Are these are

29:29

both these white bean and greens and

29:33

and the chickpea concoction

29:36

that you mentioned, are they kind of gloppy

29:39

in texture?

29:40

Yeah? Why do you add the texture to this chicken

29:43

this chickpea salad sandwich?

29:46

Sometimes I smashed the beans or

29:48

the chickpeas, you know, like I smash it

29:50

a little.

29:50

Bit and it so there's even less chewing

29:52

when you eat it.

29:54

Well, well, no, not all of

29:56

the beans are smashed in the process.

29:58

Oh some half and half mash.

30:01

Half smashed half not. And I'll add

30:03

like you know, celery or something

30:06

for a crunch, some sprout, some red

30:08

cabbage.

30:09

Finished.

30:09

I just filled the sandwich with

30:11

veggies and then the beans.

30:14

It's like the protein plus the flavor,

30:16

and it's sort of like I

30:18

was never big into chicken or tuna salad sandwiches,

30:20

but it is a similar texture.

30:23

Of like see we're Now we're

30:25

dealing with two cultures, right

30:27

because I played the Star music and

30:29

you're like, that's my culture. So now I'm trying to be culturally

30:32

sensitive to both your veganism and

30:35

where are you from or what is your culture?

30:37

Referencing My

30:40

mom is from Iran, so I okay, half

30:42

Persian, but I grew up in America.

30:45

Now let me ask. Now I'm guessing

30:47

that Persian food. I feel like I've had

30:50

some Persian food doesn't a lot

30:52

of meat, but doesn't that it

30:54

doesn't have great vegetarian options.

30:57

Well, there's like a egg

30:59

plantes and stuff like that

31:02

with like a lot of tomato or eggplant

31:05

or ducchini, or

31:08

like the Tatty recipes, you know the Krispy

31:10

rice.

31:11

Yes, love, hold on, we

31:13

got yeah for one. Listen

31:15

Krispy rice.

31:16

You can't go rice

31:20

even like old tuna. I'll

31:22

still eat it.

31:23

Listen now actually see now.

31:25

I would be chea. Okay, you

31:27

go first.

31:28

You I like your conviction, so.

31:32

Like Christy rice or Tatty

31:34

right? Yes, with have you tried it with at

31:37

the bottom of the Christy rice? Either potatoes

31:40

with the rice or like my grandpa

31:43

used to make My favorite recipe was you

31:45

would put a tortilla at the bottom

31:47

of the pan the rice and

31:50

and it's so I recommend it. It's so

31:53

good, it's so easy. It's like christy.

31:55

But with the tortilla you get that like

31:57

bready christiness.

31:59

Is this Iranian

32:02

dish with or whatever

32:04

approximation you guys have a flatbread

32:06

like a tortilla or

32:09

did he just make it up? Did he make it up.

32:13

Well with the tortilla. Yeah, my grandpa

32:15

would just get any tortillas.

32:17

You know, there's like barbary, which is like a

32:19

flat Persian flat bread. I

32:24

don't know if there's like a specifically like

32:26

a tortilla, but like

32:29

equivalent.

32:30

I think I think that this

32:32

is what we've landed on as our passion

32:35

place. Crispy rice love.

32:40

I have a trouble. I

32:42

have trouble with chickpeas as

32:44

a MEATI have trouble.

32:46

With the medium.

32:47

Yeah, here's the thing, Like even

32:50

I do like white beans.

32:54

Because I'm kind of with you on the chickpea, Like

32:56

there's too much chickpeas, like

33:00

a lot.

33:00

Of yeah, like a lot of chewing, and it's hard

33:02

to infuse with flavor. I'll tell you one thing I've had

33:04

recently vegan that was amazing with chick beas

33:08

tacos. So, yeah,

33:12

I met this guy on a show with

33:14

Michelle Buteaux. He's a chef.

33:16

His name is Oliver, his

33:19

dad is Oliver English. His dad is a chef

33:22

as well. Yeah,

33:24

he's a great, great guy, made

33:26

a great documentary about food and farming

33:29

and blah blah. So he makes these

33:31

vegan tacos. They take chickpeas and

33:33

he kind of crisps them up a little

33:35

bit in the pan and then puts them in a taco

33:37

with stuff and it's delicious. I'm

33:39

gonna recommend you tried doing that.

33:41

I think you should.

33:43

I'm going to do it. I'm going to do it. I'm gonna take your

33:45

recommendation. And here's my I hope you try the tortilla

33:47

tatique.

33:48

I can't make tatique. I've seen

33:50

I've seen like cooking shows.

33:53

It's not I don't think so.

33:55

Yeah, but like hers is a hack because

33:57

it's just the tortilla and you don't have to worry about patrolling.

34:00

If I told you this, Oh, I

34:02

cannot even really feel confident about

34:04

making rice. Does that undercut

34:07

my authority? And food.

34:08

Do you have a rice cooker?

34:10

I used to, and I got rid of it, and

34:12

then I was going to get a new one, and

34:15

then I didn't.

34:16

So I

34:19

had a journey.

34:21

It's been a roller coaster. So

34:23

anyhow, the point being, I think for me,

34:26

mushy foods, though I do like

34:28

eggs, salad, I do.

34:30

That's like number two on my no no list really

34:33

just the sound of it.

34:34

I like it. But in general,

34:36

like what I am realizing is that

34:39

I think texture is so important to

34:41

me in food. And the reason I don't like soup

34:43

is because everybody is the same except

34:45

for you know, some of the Korean soups that

34:47

I've carved out.

34:49

What about ramen? Do you consider that's

34:51

good?

34:51

But Roman's good? So

34:54

anyway, I just what I.

34:56

Like about vegetables and plant based

34:58

is like it opened me up more

35:00

to variety and like different

35:03

textures and flavors than before

35:06

when I was eating me.

35:07

I think interesting.

35:08

And I know you ventured a little bit into the.

35:11

Yeah, don't do it, don't

35:13

do it.

35:14

No, I'm not saying no, no, I'm

35:16

not.

35:16

I'm not like that, no, no, no. I

35:19

was talking to Jeff. I was talking to Jeff

35:21

he was about to hang up.

35:23

I'm doing bits here.

35:24

Callahans.

35:26

We do a great Persian family, the Callahan

35:30

You do have to go.

35:34

Thank you? I mean, okay,

35:36

thanks bye.

35:37

I think that's a good idea, though, I'm excited

35:40

now I'm trying to workshop it. What for

35:43

the tadique doing the tortilla on the bottom,

35:45

you.

35:45

Know how to make that? No? Hello,

35:50

Chelsea, Yes, I

35:52

heard you're talking sandwiches. Yeah, what do you

35:54

think? What do you got? We're here with Jeff Moro.

35:57

Moro said it, good job.

36:00

I have anxiety. Does anyone

36:02

else have this?

36:03

Like?

36:03

I have major anxiety about pronouncing

36:05

people's names, and like it's

36:07

almost like the more someone tells me, the more anxious

36:09

I get about it. And then it's even worse when it's

36:11

not like a white person, because then you feel

36:14

like, on top of it, you're adding that you're a stupid white

36:16

person. But I do this with

36:18

like everyone's names largely.

36:20

I get in my head about it. So

36:23

I'm like, I'm like, here's Jeff m No,

36:26

it's not Paller, what

36:29

is it.

36:31

I've got an East coast versus West

36:34

coast thing. I recently

36:36

moved to LA and I've noticed

36:38

that all of the sandwiches in LA they've

36:41

got a top and a bottom.

36:44

And then on the East Coast, and like

36:46

Billy your New York.

36:50

Usually do, We're off to a strange

36:52

start. Okay,

36:55

continue with your observations.

36:59

On the East coast. It's a you know, you

37:01

just slice the role in the middle,

37:04

but you still got the bottom to hold on to.

37:06

You know what you

37:08

said? They have top and the bottom in LA, but

37:10

the East Coast they have a top and a bottom,

37:14

but.

37:14

They slice it in half.

37:16

Yeah, what what's going on?

37:18

You mean they don't slice it. They

37:20

keep those sandwiches hole in La.

37:22

Slice it all the way.

37:23

They don't slice the ho.

37:25

I see what you're saying, like like a deli,

37:27

like a like a hero or sub roll

37:29

or HOGI r. They they're hinged. It's

37:32

on a hinged roll, right.

37:34

Just a tight it's a tight thing

37:36

that you can hold.

37:38

I got you. I have a very strong opinion on this.

37:40

So you're well, wait, hold on, now we've

37:42

been onto a jack law.

37:46

Finally, Jeff had a fucking

37:48

opinion.

37:49

My god, the smush

37:52

chickpeas are not smushbees. How about do a little

37:54

bit of both in your chickpiece out in sandwich.

37:56

Here we go. Here's Jeff's opinion.

38:06

I don't like hinged sandwiches.

38:09

No I was expecting at all.

38:12

I don't like hinge sandwiches.

38:13

I thought you were gonna be brilliant.

38:17

Will never ever, we'll.

38:19

Never connect, will never connect.

38:21

All right. So on the East coast, right, they hinge

38:24

them and they stuff them all in there, right, you can

38:26

even get even the huah was and East

38:28

coast chains and stuff like that. You'll find that correct?

38:30

Is that what you're you're saying? Correct?

38:33

And then on the West coast they do top and

38:36

bottom Chicago area,

38:38

it's still top and bottom most places.

38:40

I think. When they stuff it in and they hinge it,

38:42

right, the cheese goes first, and the meat and

38:44

then your vegetables, right, lettuce, you

38:47

know, shredded iceberg, tomato, oil

38:49

and vinegar, peppers, whatever. Then they close it and

38:51

wrap it so when you're taking

38:53

a bite, the hinged

38:56

portion of the sandwich is way more.

38:59

It's just an un even bite. You don't

39:01

get the same bite right.

39:03

Right, kind of.

39:06

Packed into the hinge, and you don't get

39:08

the vegetables. And then seeing things tend to squirt

39:10

out and you get that slant sandwich slippage. But

39:13

when it's top and bottom right bifurcated

39:15

bread, each bite is from the

39:17

top down is very even and smooth, with

39:20

less, you know, slippage, just

39:22

even you paining, you might as well have experience

39:25

all the way through.

39:26

Yeah, as I'm thinking about it, I'm like cool. But truthfully,

39:28

in my heart and my soul, I'm like, oh, shoven

39:31

those I'll

39:33

make it work. We

39:35

can talk hinged and buy fur caated's

39:38

and whatever, but if the materials are good,

39:40

I'm in call.

39:41

Her goodbye, thank you.

39:43

I know I have to say one thing I hate

39:45

in the sandwich, and I'm curious what you think about

39:47

this. Don't answer until the

39:49

end. Hello,

39:55

Hello, Hi, Hi,

39:58

can you hear me? Yeah?

39:59

So great?

40:00

Great, Okay,

40:06

so listen here, I'm about to say something I

40:08

hate in sandwiches. Okay, okay,

40:11

okay, are you guys ready, I'm

40:13

gonna say. I'm gonna be giving myself a.

40:15

General's a long one, so.

40:18

I absolutely hate.

40:22

Can I say at the same time, but I know what're you gonna say?

40:26

Try Regan now, once

40:30

again not on the same page

40:32

with Jeff.

40:33

We tried. I thought that was.

40:35

Now this is going to be a shocker to you, but I

40:37

love mayo, not excessively,

40:39

but I do love mayo as a lubricant

40:42

to the sandwich. Can

40:49

you imagine how nasty mayo would

40:51

be?

40:52

The smell smell, you

40:55

know, and then the yolks of the egg separate

40:57

from the oil. It breaks, you know, like sauces

40:59

or males.

41:00

You're imagined, you're imagining home

41:02

maid.

41:03

I was imagining so I only I only

41:05

beat it with aolies.

41:07

Wow. Anyhow, I like mao, but I

41:09

don't like the taste of a regano

41:12

on most things. And I don't you know, I

41:14

shake when they shake laziness.

41:18

There should be dry regano, but it should be in the

41:20

oil and vinegar, right the dressing of thee

41:23

because maynais does not belong on an Italian

41:25

sub either to if we're talking Italian

41:27

subs.

41:28

Interesting, Yeah, because what it's just.

41:31

Yeah, I like something sharp and acidic,

41:33

not just something gloopy and creamy.

41:37

Doesn't need you know.

41:38

I'm so glad to have been part of this conversation.

41:43

Why do you sound archly sarcastic?

41:48

Oh collar, what do you think about? What's

41:50

your favorite sandwich? What's your go to if you go

41:52

to a deli Italian

41:55

sub? Now, what does that

41:57

mean? What meat is that?

41:59

Well?

42:01

I don't think I want to know.

42:02

Uh. It is usually a salami

42:05

based saloumi, like a

42:06

copa cola, which is a spice ham,

42:08

sometimes bto, sometimes more tadala,

42:11

sometimes like a Italian

42:13

ham or a culto ham and lettuce,

42:15

tomato sharp provolone. Right,

42:18

am I the right track with what's pearson?

42:22

But no male? And then some peppers of some

42:24

sort of chart and era, you know, uh,

42:27

cherry peppers, banana peppers.

42:29

For me, it really don't mean a thing if

42:32

it ain't got that same tangan.

42:37

Thing rhymes actually better than tang.

42:42

Vinegar and mustard are

42:44

are absolute yes?

42:47

Or a must What do you mean piece of ship?

42:50

You know?

42:50

Mustard on an Italian sub?

42:52

Well?

42:52

Are you?

42:53

Are you talking about Italian subs with

42:55

the mustard or not?

42:58

I'll put mustard on anything.

43:00

I'm with you. I don't care about it. I

43:03

don't like Italians are so specific about

43:05

tradition, both American Italians and otherwise.

43:08

And I'm kind of like whatever a dude, I like mixing it

43:10

up. I like them. One thing

43:12

I will say that please. One

43:16

thing I will say, let me just bring this aggression

43:19

down and not trying to sound nicer. Hold

43:21

on, One thing I will say

43:24

is carbonara. I'm a bit of

43:26

a traditionalist. I'm really not going to have

43:28

any peas in that, and I'm definitely not

43:30

going to have any cream in that. But a

43:32

lot of American places go ahead and throw those

43:35

items in there, and so for

43:37

me, that is one place

43:39

I will be traditionalists.

43:43

Anything else to.

43:44

Say, I did want to come to the

43:47

table with something I

43:50

wanted to say that. Something I hate in sandwiches

43:53

is oh

43:56

I already.

43:57

Said it cats out of

43:59

the bag bad old

44:01

she brought him. She

44:04

brought a bread you.

44:05

Don't like, Shamata I

44:07

don't like. I could see why. It's

44:09

another roof scraper. It's a very.

44:11

Dense bread, terrible for sandwiches.

44:13

Especially when it's untreated and it's not

44:15

fresh or maybe buttered and griddled

44:18

or oiled or oiled completely

44:20

and then put in an oven dry and then it comes out

44:22

and it's crispy and oily and all

44:24

that things.

44:26

Would you be sad?

44:27

If

44:39

would you be sad when you were buried?

44:41

They hide your mouth? Your

44:43

mouth huge?

44:49

Wait if when I was married.

44:51

If when you were buried instead

44:54

they have an open casket, your mouth has opened

44:56

in a massive sub is just jammed

44:58

on your throat, taking up a foot

45:00

above the casket. It's in the

45:04

heavy is the crown is the crown

45:07

of a sandwich.

45:08

I can't escape it. God, it's hard.

45:11

It's a oh collar, Oh

45:14

yeahaut We are exhaustingly.

45:17

We are exhausting. We cannot work together.

45:19

We can never is not You know

45:21

what, if we were in like elementary

45:23

school together, we would be separated

45:26

one percent of the time. You know what. I

45:28

honestly I hated that so much.

45:30

When you had a funny friend that you loved

45:32

and they would put you apart. It's like, fuck

45:35

you, teach. Guess

45:37

what. I make my money off of

45:39

this ship now, and you fucking were

45:42

your roadblock? All

45:44

right, Collar, I don't know made

45:46

a stronger.

45:48

Us, you know what I mean? We have to learn our own

45:50

question. It would have been too funny, the

45:53

duo been too disruptive.

45:57

Mustard, what do you think colonel Mustard?

46:01

Love mustard? Any kind of mustard?

46:03

Do you know that?

46:03

Like?

46:03

When I see colonel written down, I read

46:05

it. Yeah,

46:14

you idiots?

46:18

Oh my gosh everything.

46:21

And also when I was in junior high, we were reading

46:24

like this slave narrative called Jubilee,

46:26

and I had to read aloud, which already is a

46:28

nightmare, Like well, what was my teacher

46:30

thinking?

46:33

Yeah, that is a fucking.

46:35

Like read Tom Sawyer aloud. You can't do it.

46:37

Yeah, So I had to read it and and

46:40

child, you know, was spelled child,

46:43

And I was saying chili every time.

46:45

It's like the Hendrick

46:47

song.

46:48

Yeah, You'll never You'll never forget

46:51

the feeling of reading child as chili.

46:53

How are you seventh or eighth

46:55

grade? It was mister Weinberg, Claremont

46:57

Middle School, shout out to Oakland. Call

47:02

her goodbye, call her goodbye, coller

47:04

goodbye for now, call her goodbye,

47:07

call her goodbye, caller goodbye for now,

47:10

call her goodbye, call her goodbye, caller

47:12

goodbye for now. Mustard Hester

47:17

Hey every time, Mustard,

47:21

why Chelsea? Hi?

47:25

Also, Jeff is here?

47:26

Jeff, Hey, how you doing?

47:28

I'm she was so she was so

47:30

disappointed, just.

47:35

Oh yeah, hi back, never heard of

47:37

him. It was like, Chelsea, Jeff,

47:42

it is your show.

47:44

I'm calling because I wanted to know if I could

47:46

give you a dog test.

47:48

A dog test. Sure.

47:51

Yeah, like you say, I'll say a dog.

47:53

You say if it's or not?

47:54

Okay, do you have a dog?

47:56

Wait you have I'm willing and ready. I do

47:58

have a dog.

47:59

I have strong opinions on dogs.

48:01

This is my old dog. That was all See

48:06

how quick I enter This

48:16

is my old dog. Oh that was killed. Oh.

48:20

We just have a joke like this at the Parks and rec

48:22

rider's room. It was like, I'm wrapped

48:24

by CIA. Oh a you

48:26

add another a. They're like, oh,

48:30

I'm read by c I

48:32

keeping I got a part in a Marble movie.

48:35

Oh that's amazing. No marble, Marble,

48:38

Marble. Okay, anyhow

48:41

coller.

48:43

Go, can I give you the first dog?

48:46

Okay?

48:47

Yorkshire Terriers Oh

48:49

wait, now see I might have to look that up. They're fine,

48:52

but they're like so tiny and greasy. Yeah,

48:54

I agree, hold on, hold on, hold

48:56

on, I have to just double check by making sure

48:58

I see that.

49:00

It's like yours was a little Yorky in it.

49:02

No, yeah,

49:05

no, they are cute. They're just like a little too

49:07

greasy.

49:09

Yeah. They

49:12

always got like a pony, like

49:14

a top pony.

49:15

You know, it's probably because people don't groom them. As

49:17

much as they shake.

49:19

I don't like when they have twenty ears,

49:21

but I think they're cute when they have floppy ears.

49:24

I look at you, little miss,

49:26

fucking asshole, bitch.

49:30

Just kidding. That's invited and welcome

49:32

to here. Okay, next one.

49:36

Golden Retrievers the greatest.

49:38

They're fine.

49:40

I feel like, then, what

49:42

like I came in hot with one.

49:44

I just feel like.

49:45

Everyone thinks Golden Retrievers are cute.

49:47

I was just trying to go with something less divisive than

49:49

any right.

49:49

Right, I respect it. I respect

49:52

your hosting skills. I

49:54

will say, yeah,

49:57

I will say, like Golden Retrievers for whatever,

50:00

and they don't really do it for me, like

50:02

they're fine. They're just a little dumb,

50:04

like a big old dumb dumb.

50:06

They're a special creatures.

50:08

They're cute, and I have no problem with them.

50:10

They're shatter.

50:11

I would have two of them. I have Golden Doodles, but my wife's

50:13

allergic.

50:14

Yeah, that's my husband's allergic. And anyway,

50:20

Golden Retrievers, I say, are yes,

50:23

but I'm not like going. I'm

50:25

waiting for you to get to the controversial breeds.

50:28

Let's go.

50:28

Okay, Well that was the correct

50:31

good. Next

50:34

onward cocker cocker.

50:36

Oh disgusting. I

50:39

had a cousin with a cocker spaniel and always had like

50:41

some kind of bunyon on its head and some like

50:43

war. I don't know, I don't like

50:45

them. I have to and I've been bit by two cocker

50:47

spaniels.

50:48

Wow, yeah, let's hear those stories.

50:51

Was Roxy? One was Gretchen. Roxy got

50:53

me. Last time I was dog

50:55

sitting them was at a house within above

50:57

ground pool.

50:58

So you know, what what were you doing with bit?

51:00

You?

51:01

Uh, nothing like literally petting it

51:03

like surprise out of nowhere.

51:04

I just have a technical question. Does it matter if he's

51:07

shouting at the top of his lungs into the mic that's

51:09

close to his face? Point brandiship?

51:11

Is that fine?

51:11

Great?

51:13

Just making sure co

51:18

Cocker spaniels, in my opinion, they're

51:21

kind of and I don't even use that term,

51:23

but they always have like an eye growth they do. They

51:25

always have something like a little yeah

51:28

you know, they're like super

51:30

smush they feel miss miss

51:32

bread.

51:33

Yeah, like it was it was. It was probably

51:36

not executed.

51:37

The scientist was drunk. Okay,

51:39

Next breed.

51:40

All right, French bulldog.

51:45

This is controversial. This

51:47

is I'm gonna.

51:48

Say it's really easy.

51:51

I feel bad for him because they got the.

51:54

Not for me. Here's my answer,

51:58

And these are the ones that are getting fucking stolen

52:01

off their owners. It's like, what are

52:03

we You're risking it all for that.

52:07

I feel like, in like the last iteration of

52:09

your podcast, you like talked about

52:11

ugly dogs and how like super

52:14

hot women would get ugly dogs

52:16

because they thought they were like cute.

52:18

No, that the joke. The joke is

52:20

actually that they're like, I think it'd be kind of

52:22

fun to have something ugly in my house,

52:25

whereas for me, I'm like, my dog has to be

52:27

as cute as possible. I can't. I can't

52:29

risk being like, oh, two ugly bitches.

52:32

That was the joke. So anyhow,

52:34

thanks for remembering it vaguely. All

52:37

right, what is there any more dogs? We got to get this show

52:39

on the road, honey.

52:41

But can I just say what? Can I ask you one more

52:43

question?

52:44

Yeah, just curious if.

52:46

You ever made I know you talked about

52:48

Emily Marico like a couple of pods

52:50

ago. Have you ever made any of her dishes?

52:53

Because I'm making.

52:54

Her salmon bowl tonight. I think like at

52:56

least once a week. Who Emily Mariko.

53:01

Yeah, the salmon girl.

53:03

It's salmon.

53:03

Do you know her?

53:04

No? I don't.

53:05

So this is this girl, Emily Marico's.

53:07

Check her out, Sam.

53:09

I know her from Instagram. I'm sure she got famous

53:11

on somewhere else. That's what I feel like always

53:13

happens anyway.

53:14

I know her from Instagram.

53:15

Also, all right, look at us two

53:18

peas in a fucking pod.

53:21

I'm just curious if you ever made the salmon

53:23

bowl, because you seem like you.

53:25

I haven't. I haven't because what it

53:28

kind of requires is that you're always

53:30

broiling salmon and have leftover salmon,

53:32

and that you make rice, which

53:34

I don't know how to really make rice that

53:37

well. I used to. There was a time where I did, and

53:39

I kind of memorized it. But as soon as I

53:41

kind of get rusty, I get like that, like people

53:44

know how to make rice by heart and I don't.

53:46

And then I get get a rice cooker.

53:51

It's rice double, and.

53:53

Then I know, I know, but see I've

53:55

already established I get in my head about things that wait

53:57

double, and then I start

54:00

fucking sweating. So they're

54:02

like, oh, goole your finger up to your knuckle and

54:05

and I just go I have to lay down, you

54:07

know. So wait,

54:10

I was going to ask you both something. Okay, what about

54:12

white rice versus brown?

54:15

Do you like that white rice?

54:17

But do you like both?

54:17

I do like I appreciate both, yeah, but

54:20

I'd rather have white.

54:23

Now. The thing about brown that I'm gonna say gets

54:25

me a little tingle nervous

54:28

is that it has like arsenic in it.

54:30

That's what they say.

54:31

Yeah, so, but everything's poison by

54:33

collar. Everything's

54:36

boys. Oh my god, my foot is falling

54:38

asleep and tingling.

54:39

Speaking up the arsenic. It's all that brown

54:42

rice, salmon balls.

54:44

I try to limit my brown rice because I

54:47

just feel like a mess. Right now. I'm wearing this ugly

54:49

ass sweatshirt, and I know I ate

54:51

all my lipstick off on this sandwich, and

54:53

my foot's asleep.

54:57

Geez.

54:58

All right, let's think about this, okay. Food

55:00

wise, hmmm, I'm trying

55:03

to think if there's anything else controversial. I feel

55:05

like I have a food expert here. I need to be

55:07

asking some questions.

55:08

I'm here for you.

55:11

What I

55:13

can't give any more airtime to peanut butter.

55:16

It's disgusting. All these collars are like we love

55:18

eating like spoons and peanut

55:20

butter. Once again, we're back at glop.

55:22

I don't like loppy food. That's why I'm surprised you like

55:24

egg salad.

55:25

I know, but you know what. I do like egg

55:28

salad, and I it

55:31

is kind of uncharacterized.

55:32

I've never had it.

55:33

I also like avocallas what.

55:35

Never had it?

55:35

Never had fish salad, that's contempt

55:37

prior to investigation, I

55:40

have not.

55:40

I won't.

55:42

Truffled egg salad. I had somewhere

55:45

England Tea sandwiches truffled

55:47

egg salad at I'm

55:50

trying to remember the name.

55:51

Oh no, no, it's

55:55

oven love and shy on

55:57

the same stoke and prime.

56:00

Clarages. I

56:03

had a truffled egg salad sandwich I thought

56:05

was delicious. Also, Japanese katsu

56:08

or whatever. I don't know if this qualifies, but

56:10

they make egg.

56:11

Salad really really Yeah, I've

56:13

seen it. They do eggs really well. Nobody

56:16

does eggs like the Japanese

56:18

chefs.

56:19

What do you think if it? Do

56:22

people in your family have food intolerances?

56:25

Yes, my son is allergic to pine nuts.

56:27

Oh, it's very easily avoidable,

56:30

though, But we made a fresh pesto,

56:32

and he sent him to the He was in the hospital overnight,

56:36

like almost died. It was crazy, but like,

56:38

nobody's allergic to pine nuts.

56:40

Yeah, so we thought it was whatever. I

56:43

just say, keep I said him. He was sitting there and he's

56:45

like, I don't feel so good. He was like,

56:48

eat your pasto, I swear. Then

56:50

he's like, I'm gonna go in the other room. Then he starts coughing and

56:52

sneezing profusely. Then he comes in. He's like and

56:55

I was like, oh, give him a Benadrill. That

56:57

was the father. I was no. We had to take him

56:59

to the emergence room.

57:01

What a mess.

57:02

What a mess.

57:03

I love pasto too.

57:04

I love pine nuts if they're expensive

57:06

too.

57:07

So it's costa

57:09

he cost you that night.

57:13

I'm allergic to nothing. Yeah,

57:16

sam My brother's allergic to penicillin.

57:18

H Well, that's a tough one.

57:20

It's a tough one. It saves lives, saves

57:23

lives.

57:23

I actually can't believe no one's called in this whole

57:25

time. We've run our We've

57:28

done it.

57:28

There. It is another hit by Jeff

57:31

Morrow. Here. It's funny though, Oh my god.

57:33

Wow, maybe we were too aggressive and hanging

57:35

up on people. We were just

57:38

said, they'll keep coming, There'll be hundreds

57:40

more, and then it was over. We're like, wait, what's

57:42

the face mustard? Come back?

57:46

Well, I'll even take the chickpea

57:48

girl.

57:48

Chickpea lady, come on, we like chickpeas.

57:51

Don't be scared, Ti beans, chickpeas.

57:53

Got chi peas. Chickpas are a tricky

57:56

one. I've said it before, but like even falafel,

57:58

I'm like, I could eat it once or twice year.

58:00

I'd be fine when it's super light and very

58:02

very good, Like.

58:03

I feel like I had great falafel, and I want

58:05

to say Toronto. Yeah,

58:09

so end of the day, is

58:13

there a new sandwich to be created that

58:15

would be a craze?

58:18

Yeah.

58:18

I'm trying to think of what the next one. I think more Todella

58:20

is going to help it.

58:21

I literally was going to talk to you about Mortodella.

58:24

Do you like it?

58:25

So like, I've never liked Mortadella,

58:27

And then I there's this pizza

58:30

place that cater to friends party

58:33

and they also have Mortadella

58:35

sandwiches with like barada, and I got

58:38

it. It was so good, So

58:41

it has something else.

58:42

Pistachio Oh,

58:44

it had pistachio cream

58:46

with the mortadella, because the mortella

58:49

is pistachio some of it.

58:50

Yeah, but it had a pistachio cream on the

58:52

bread. And it's like, I don't know which bread it is that flat,

58:54

not like it's kind of like facaca. Yeah,

58:57

yeah, it's flat. It was really

58:59

good, very solid.

59:01

Yeah, it's it's it's that cured me. But

59:03

man, when you haven't super shaved

59:05

thin, it's like translucent under

59:08

shadow behind it because it's blogoney,

59:10

right, it is bolooney. Yeah, nothing really different,

59:13

same process.

59:14

Yeah, I

59:16

hate to end on a loan note. Mortodella.

59:20

My lips are dry. They've never been more bereft

59:22

of lipstick in my life.

59:25

But what are you gonna do to sandwich?

59:27

Hang in with Yef. We're

59:29

letting it all hang out.

59:30

You didn't say my last name because I know you're anxious

59:32

about saying it.

59:33

Morrow.

59:34

There you go, Tomorrow Morrow.

59:36

Either way, you were saying tomorrow, like tomorrow

59:38

the sun will come out, Jeff Morrow. That's

59:41

the name of that. It is, this is that don't

59:43

come out Jeff Morrow.

59:48

This was awesome.

59:49

Oh we didn't even do any songs. I've really fallen

59:51

off love song. I gotta get some of these too many

59:53

buttons? What is this?

59:56

This podcast?

59:59

This is Oh

1:00:02

my god? Of course when I start doing

1:00:04

something.

1:00:07

Hello, what's

1:00:11

happening?

1:00:13

Hello?

1:00:15

I just got off work.

1:00:16

I'm laying in bed

1:00:23

getting ready to go see.

1:00:24

Dune later, Doune too. I can't

1:00:26

wait.

1:00:27

I'm so excited. I've been excited since,

1:00:29

like yesterday.

1:00:30

What are you like?

1:00:31

Call?

1:00:31

Are you calling to promote? Done too?

1:00:34

Is this Owen's Doom?

1:00:35

That's just what I'm excited about. I

1:00:37

know Dune doesn't need my promo. It's

1:00:41

time to make it off

1:00:44

Almos.

1:00:50

Because listening to you has gotten

1:00:52

far far too.

1:00:57

She doesn't like me.

1:00:58

That's I'm getting played off.

1:01:02

Did we get

1:01:05

beautiful

1:01:08

baby face?

1:01:10

It's part of the iHeart Library, Thank you, iHeart

1:01:14

so anything other than

1:01:16

Dune two? To talk about

1:01:20

any other massive fucking

1:01:23

movies that need no promotion that

1:01:25

you want to give a shout out to? Oh

1:01:27

my god, I have fucking milkshake in my hair.

1:01:32

My partner is making me a

1:01:34

crazy ale bowl of berries

1:01:36

and cream with

1:01:39

some honey on top of honey.

1:01:41

Wait, I know it's okay.

1:01:44

I think all right,

1:01:46

stop it moving.

1:01:47

On or it's yogurt.

1:01:49

Sorry, moving on yogurt.

1:01:53

Yeah, oh yogurt. I

1:01:57

love it, Chelsea.

1:02:00

I'm so glad you brought the podcast back

1:02:04

and it reminds

1:02:06

me to make lemon

1:02:09

pasta.

1:02:15

Now that's a real song, is

1:02:17

it. I don't know. It sounds like thank

1:02:21

you instead of thtred

1:02:24

I just love.

1:02:29

Uh did you say it inspired you to make a lemon

1:02:31

pasta?

1:02:33

Oh?

1:02:33

Did you get your lemon pasta after we wrap

1:02:35

that? Yeah? I think you did.

1:02:37

I had it like five times?

1:02:38

Did you really?

1:02:39

No? But I did. I ordered it to my hotel

1:02:42

and I was eating it. But the problem I realized it

1:02:44

doesn't deliver well because they don't put as much sauce

1:02:46

on it because it spills everywhere. So

1:02:48

when you go there, it's like super sauce.

1:02:50

Where did you order from? Again?

1:02:52

Well, it's it's that guy Frank Frank

1:02:57

So he has Supper and Little Frankiees and

1:02:59

Franks and they all have it, I think,

1:03:01

or a few of them have it, so I don't know. I forget which one.

1:03:03

But when I had it at supper, I was like,

1:03:05

it's perfect. And then I've I've tried to have

1:03:07

it delivered twice and it's just bland because.

1:03:09

That it is not a good delivery.

1:03:12

Angelini here in La delivers very

1:03:14

well. I'm going you know,

1:03:21

you know what, it's crazy.

1:03:24

So me and Jeff we ordered these

1:03:26

Lingers sandwiches and

1:03:29

we're like shoving our faces full of it. But

1:03:31

like the truth of the matter is, if I was left to my own

1:03:33

devices, I would have ate that entire sandwich.

1:03:35

But now that I've had time to not, I'm

1:03:38

not even hungry for.

1:03:39

The rest there. It is the podcast diet.

1:03:42

The podcast diet.

1:03:44

I love.

1:03:47

Start a podcast

1:03:49

and you don't finish it. It's

1:03:52

calorie cutting. All right, Coller, what are we doing?

1:03:54

We got to wrap this up.

1:03:56

Okay, are you eating your yogurt and berries

1:03:58

and honey? Is it?

1:04:00

I was eating a little bit when she was talking about

1:04:02

the sandwich.

1:04:04

Ake.

1:04:05

Okay, I'm writing down. So you are eating

1:04:09

the yogurt

1:04:13

and berries and

1:04:18

the honey. Okay.

1:04:19

I know now that I need to

1:04:21

make sure I'm not sleepy when I call,

1:04:23

because otherwise I.

1:04:25

That's a good one. I'll add it to the Bible. I'll

1:04:27

add it to the show Bible. Don't call

1:04:31

when extremely fatigued.

1:04:35

Okay, thanks, that's good. I added it

1:04:38

I was.

1:04:39

I was.

1:04:40

I'm a few weeks behind on the podcast

1:04:42

actually, and so I was listening to the episode

1:04:44

with zero

1:04:47

yesterday, and you were asking

1:04:49

people about like the division of household

1:04:52

labor in their homes. I

1:04:55

think, I think, especially you were curious

1:04:57

about straight couples, and I feel like I

1:04:59

am.

1:04:59

I'm always fascinated. I'm always

1:05:01

fascinated by straight couples.

1:05:04

I think I think I'm a rare,

1:05:08

don't you. He definitely does more

1:05:10

of the household labor, like he does

1:05:12

all of the laundry, and not

1:05:16

more of the cooking. Not all of it,

1:05:18

but more of it. Definitely. Yeah,

1:05:22

So shout out to him. I'm very lucky.

1:05:25

Well, I'm

1:05:29

between.

1:05:33

I just can not pertain

1:05:37

to see what I do not

1:05:39

see.

1:05:41

All right, all right, all right, all right, all right,

1:05:43

all right, all right, all.

1:05:44

Right, all right, all right, all right, right right,

1:05:46

all right, all right, all right, all right,

1:05:48

all right, all right, all right, all right, all right,

1:05:50

all right, all right, all.

1:05:51

Right, all right, all right, all right, all right, all right.

1:05:53

All right, all right, all right, all right, all.

1:05:56

Right, all right, all right, all right, all right, all

1:05:58

right, all right, all right, all right, all right, all right,

1:06:00

all right, all right, right, alright, alright,

1:06:02

alright, alright, alright, alright, alright,

1:06:04

alright, alright, alright, alright lady.

1:06:08

Wait wait, I do also

1:06:11

need to tell you how I

1:06:13

don't was it was it Variety or Hollywood

1:06:15

Reporter that photoshoot of you that just

1:06:17

came out a.

1:06:18

Few days ago.

1:06:18

You look absolutely for.

1:06:22

Thank you so much.

1:06:23

Beautiful, beautiful picture.

1:06:25

Great.

1:06:29

Often looking for someone

1:06:31

like you, You've been

1:06:34

looking for somebody to.

1:06:48

Think.

1:06:48

That's my favorite.

1:06:49

Got to always go to that one. Listen,

1:06:52

I'm gonna tell you, yeah, thank you for loving

1:06:55

me. Listen.

1:07:00

I I I appreciate the feedback on that

1:07:03

shoot. Okay, it was Hollywood Reporter. I

1:07:05

did feel good about it. Is one of those

1:07:07

magical occasions when I felt the hair, makeup,

1:07:10

and wardrobe went together and came

1:07:12

together. Okay, So thank you for recognizing

1:07:14

that.

1:07:18

I'm full loving me. Mhm.

1:07:24

That's that's Jeff Morrol.

1:07:25

Beautiful boy.

1:07:26

Thank you.

1:07:27

Yeah, a beautiful boy, very talented,

1:07:30

speaking of beautiful voices.

1:07:33

What's this?

1:07:34

Yes, mut

1:07:38

again, I

1:07:43

don't even know this.

1:07:49

Is a golden girl.

1:07:50

All right, thank you for that.

1:07:52

I thought it was going somewhere else, and it did.

1:07:54

That's what I always think it's going to be.

1:07:57

Yeah, well,

1:07:59

if you could wrap up the episode in

1:08:02

some kind of way, would you.

1:08:03

Would I.

1:08:05

That's that's I think that's too much pressure

1:08:07

for me.

1:08:08

Actually, okay, then you know what this

1:08:12

podcast? Listen t

1:08:21

this podcast time

1:08:28

listen.

1:08:29

I ruined it.

1:08:30

I see.

1:08:38

Listen and nothing boom.

1:08:42

Okay that's the end of the podcast. Wait, Jeff,

1:08:44

are you are you heading back to these coast today?

1:08:46

Well? No, uh no,

1:08:49

I'm staying here for the l A Wide and Food Festival

1:08:51

what starts today.

1:08:52

So all right, well I'm heading to these.

1:08:54

Where he's going. I've been.

1:08:55

I just came through New York

1:08:58

City, New York City.

1:09:00

Get the rope, Yeah, get

1:09:04

the rope.

1:09:05

We used to get pace Pecani in my house, did

1:09:07

you really? Yeah? It's nothing

1:09:10

to write home America's salsa. H

1:09:13

Carr. Yes, just getting

1:09:16

into his little what kind of what's your dream car? Draff?

1:09:19

Uh? I don't have a car. I have to order an Uber

1:09:22

old school style.

1:09:23

But what my dream would be just getting

1:09:25

into a Zuber?

1:09:27

It is a it is, I'll take

1:09:29

you don't want the old school Lincoln Continental?

1:09:33

Okay?

1:09:33

Remember the original black car.

1:09:36

It's like floating on air.

1:09:37

All right, you can get into that.

1:09:38

Here we go, and

1:09:40

I'm gonna press on the cast.

1:09:46

Me.

1:09:47

Well, I've just been tooling

1:09:49

around in this little smart car.

1:09:56

I love that sound effect. That's definitely

1:09:58

one of my favorites. Man, I sort

1:10:00

of yeah, use

1:10:05

it all the time, not like literally but figuratively,

1:10:08

like you know, and I'm

1:10:10

exiting a situation. Mh,

1:10:28

I'm really blowing it.

1:10:30

Huh.

1:10:41

I'm just here mashing this yogurt

1:10:43

and berries together. It's gonna be really well

1:10:46

blended by the time I can eat the rest

1:10:48

of it.

1:10:48

It seems forget

1:10:53

we got out of our cars for a second.

1:10:55

Photo You're fucking

1:10:58

mashing, You're matching

1:11:01

the berries. That's so fucking

1:11:04

nasty.

1:11:07

I was just like, well, because then it's

1:11:09

like it gives it, I think a nice

1:11:11

hold on.

1:11:12

I'm putting you into the car that reflects

1:11:14

your judgment. I'm tossing you into

1:11:16

a hummer, Bye, driving

1:11:22

her hummer with a bunch of mashed up berries and yogurt.

1:11:25

How long was she had gone for? How do you think

1:11:27

how long? I mean she had she had

1:11:29

more gas in the tank?

1:11:31

Yeah, I could have, and if I was less

1:11:33

tired, I would do it. Listen Jeff,

1:11:35

thanks for being here. Boom, you're back in your car.

1:11:40

Thanks for the sandwiches. It's an honor.