0:00

Easters in full bloom at Whole Foods

0:02

Market with great deals on spiral cut

0:04

bone and ham and leg of lamb

0:06

both crowd pleasers Round out your spread

0:08

with quiche deviled eggs and delicious catering

0:11

platters from prepared foods Oh and remember

0:13

to pick up a Whole Foods Market

0:15

bunny cake from the bakery Strap for

0:17

time they cater too with delicious options

0:19

available without the effort find hundreds of

0:21

Easter deals and delights now at Whole

0:24

Foods Market Alright

0:41

guys, welcome to Green Eggs and Dan where

0:43

I interview amazing people with amazing minds But

0:45

all I care about is what is in

0:47

their fridge my guest today hilarious comedian and

0:49

singer He was on the hit musical

0:52

the Book of Mormon and make some of

0:54

the funniest musical comedy out there You can

0:56

see him in May at the Netflix is

0:58

a joke festival May 12th, right? Correct. May

1:01

12th. Please welcome Gabe Gibbs

1:04

everybody. Hey, hey Hey I

1:08

don't know why I ended that like

1:10

like What's his name?

1:14

What's why am I forgetting his name? Who's

1:16

the most famous? Disc jockey

1:18

ever Howard Stern. Oh, oh, yeah. Welcome

1:21

Gabe. Good. You said the most famous

1:23

disc jockey ever for some reason Casey

1:25

case some came to my head Which

1:27

I know Yeah,

1:30

I don't know why I was like, yeah, of

1:32

course Casey case of voice of Shaggy Yeah,

1:35

I feel like if it was like before the 90s,

1:38

you're a disc jockey and then after that you're

1:40

a DJ, right? Yeah, how it goes. I think

1:42

so. It sounds right to me All

1:45

right. Well, let's get into your fridge

1:48

You guys can see Gabe's fridge

1:51

on my Instagram at stand up. Dan.

1:53

Here we go. I'm sharing the screen

1:57

Okay, Dan. This is Then

2:00

oh why to interrupt you on your own podcast? But

2:02

I have to preface this and say we

2:05

had just gotten back from travel and had

2:07

not been shopping two weeks But I wanted

2:09

to bring some honesty to the podcast So

2:12

this was just Unadulterated

2:14

got back from travel proceed. I'm so sorry

2:16

to interrupt you on your own show the

2:19

pre-fridge maya culpa is It's

2:23

one of the saddest moves on Green Eggs and

2:25

damn. Oh and You

2:27

you my friend are guilty of it.

2:29

You're lucky though that the last couple

2:31

of people that I've interviewed have had

2:33

such Horrendous

2:35

fridges oh I'm

2:38

looking at you Josh Edelman that

2:41

yours is actually not awful.

2:44

Okay. It's not awful Okay,

2:47

let's get started first of all look here's the

2:50

thing now I feel like I have to make

2:52

you feel better because you're like You've done No,

2:55

you can feel free to roast. I just want I

2:57

just want you to know where my spirit is before we

2:59

begin this journey I Mean

3:02

look I think it's not here's the thing.

3:04

It's not an awful fridge, but it's it's

3:07

a huge fridge You have a nice big fridge sure

3:09

you have like a grown-up fridge. You have like

3:12

a family-sized fridge I don't even know are you

3:14

are you single you in a relationship? Do

3:16

you have children? I don't know anything No, this

3:18

is my wife and I's fridge as Provided

3:21

by landlord of the space that we

3:23

live in so you okay our landlord

3:25

for this double door Fridge

3:29

yeah, it's a double door You

3:31

know opening the Ark of the Covenant

3:34

style fridge. Yes Look

3:36

again you have some pretty good stuff here. It's

3:38

just there's so much open space like it's very

3:41

Merry condo minimalist is a positive spin that

3:43

we can do here. Yeah. Yeah. Yeah, the

3:45

only things that are in here are sparking

3:47

joy That's that's what the situation is Yeah,

3:51

exactly. So let's start at the top Okay,

3:54

I I think I just bought this

3:56

I believe this is sauerkraut the wild

4:00

Brian sauerkraut? Yes.

4:02

Yeah. Yes, it is. I

4:04

do like that stuff. It's pretty good. I just

4:06

went through my first jar of it, got it

4:08

at Whole Foods. Was a fan. Was a fan.

4:10

Yes. I'm wondering, after I finished

4:13

it, if I can just

4:15

buy cabbage now and slice it up and put it

4:17

back in there. Oh,

4:19

that's a good question. I don't understand

4:22

vinegars and pickling to that degree, but

4:26

it sounds right to me. To what degree do you

4:28

understand it, Gabe? OK, the

4:30

degree that my wife tried

4:32

to pickle peppers, not

4:34

a tongue twister on purpose, but my wife tried

4:36

to recently pickle peppers to make some hot sauce

4:38

of her own. And it's

4:40

harder than you want, and also you

4:42

can kill people if you do it

4:44

wrong, if you're fermenting wrong. But

4:47

I assume you have a

4:50

better understanding of these things than I. No,

4:53

I like that you go straight

4:55

to limericks when I ask. Yeah. Yeah,

4:57

yeah, yeah. First of all, making

4:59

hot sauce is like, it's the

5:01

devil's work. There's no place for that

5:03

in a private home. I've tried it

5:06

a couple times, and it's like liquid

5:09

magma gets everywhere. And then for the next

5:11

couple of weeks, you'll touch a countertop and

5:13

then rub your eye. Everything burns

5:15

for the next month or so in your house. You

5:18

can't make hot sauce in your house. Yeah, no, it

5:21

did not go as she had hoped. But

5:25

she was wise enough to wear gloves. So

5:27

I did walk in and see some

5:30

lunch lady cosplay going on in our kitchen,

5:32

which was nice. First of all, I get

5:34

it. All right. I

5:37

have a Pavlovian response when I hear the word

5:39

Sloppy Joe. Ooh. I

5:41

get it. Want to get a little tingly?

5:43

Yeah, baby. Yeah,

5:49

look, and there's so many wonderful hot sauce

5:51

brands out there. There's one, Yellowbird. They

5:53

do not sponsor my podcast. They won't sponsor my

5:56

podcast. But I give them shout outs because I

5:58

like their fucking hot sauce so much. And

6:00

it's annoying so I feel like I always have

6:03

to like counter it with some negative stuff because

6:05

they won't sponsor it. Yeah Did

6:08

you know We

6:11

just sort of make up some bad stuff about yellow bird

6:13

the yellow bird people I don't know if you know this

6:16

they fund a lot of like Redistricting

6:18

efforts to make sure that uh that

6:21

poor people can't vote in elections. Oh

6:24

my god It's a way that can't

6:26

be true. That can't be true. I don't

6:28

know it might be You heard it

6:30

here first who knows maybe if they

6:32

sponsor me I can come out with

6:34

the truth, but until then yeah Yeah,

6:36

until then famously the people at

6:39

yellow bird spend a lot of

6:41

their profits redistricting Yeah,

6:43

yeah, I heard that

6:46

they use the leftover spice to make

6:48

pepper spray, which they give to like

6:50

militias Like rogue

6:52

militias in you know in South

6:54

America. Yeah, that's the thing they

6:57

do Yeah, gorilla warfare is definitely

6:59

one of their their strongest. Yeah,

7:02

there's yeah, it's outreach programs for the hot spots

7:05

Yeah, they do that but besides that they

7:07

have a very nice hot sauce. Yeah,

7:10

and please sponsor please sponsor Yeah, please sponsor

7:12

so that I can stop I

7:14

can stop the same in you. Yeah, exactly Okay

7:18

more more fun. I'm seeing

7:20

a lot of I'm seeing a

7:22

lot of expensive pickles here. We've got

7:25

expensive pickles. We've got expensive sauerkraut I'm

7:28

just saying the musical comedy must be

7:30

paying off. Yeah, baby. What are these

7:32

uh, I've seen this brand is it

7:35

grillos Yeah, grillos pickles. I I know

7:37

nothing about them other than they're at

7:39

Whole Foods and My

7:41

wife and I like them a lot except that I did

7:43

see They came

7:45

out with a sneaker collab

7:47

with Patrick Ewing the old

7:50

basketball player grillos pickles and

7:52

Patrick Ewing and I want to say like It

7:55

wasn't champion, but it was like a

7:57

sneaker brand that like is not really

8:01

known for basketball shoes but Gretel's

8:04

pickles and Patrick Ewing came out with

8:06

a pickle collab sneaker within

8:08

the last couple of years. Is

8:10

that true? Yes. That's amazing.

8:13

Deadass. Yeah, I'll find incentive to you.

8:16

Okay. First of all, a

8:18

lot of the Knicks fans are listening and I'm not,

8:21

I want to preface this by saying I'm not a

8:23

sports guy but I am a Knicks

8:25

in the 90s fan and

8:27

it's, okay, Patrick Ewing. Ewing. I

8:30

know. I said it with

8:32

disgust because I'm from Detroit. Patrick Ewing.

8:34

Yeah, yeah, yeah. Oh, yeah, okay. Yeah.

8:37

I think I get that sports reference

8:40

because there was a big rivalry between

8:42

the Knicks and the Detroit Pistons. Very

8:44

good job. Very good job. Thank

8:47

you. And wait, hold on, hold on,

8:49

hold on. His name, Isaiah Thomas. Yes, very

8:51

good. Holy shit. Wow.

8:54

This is like, I'm so impressed with myself right now. Wow.

8:57

I'm sorry, is this a sports podcast now? I think

8:59

it's pivoting hard in the middle of this.

9:02

Yeah, you got a musical comedy guy on

9:04

your show so that you could make it

9:06

a sports podcast. Honestly,

9:09

there's got to be a market for like

9:11

a sports podcast for people who don't care

9:13

about sports. I like it. I'm

9:16

telling you, I have a

9:18

group chat with my college,

9:20

my boys. My boys

9:22

from college. And every

9:24

day now, because I think there's

9:26

some sort of draft or reshuffling

9:28

happening within the football

9:31

world. Yes, correct. And every

9:33

day it's like, oh my

9:35

God, can you believe it? Casey

9:39

is going to Arizona.

9:42

And I'm like, I don't, can you guys have

9:44

a private chat? And they just lose their minds

9:47

over these people being

9:49

traded to other places. Men

9:52

they've never met, playing a sport they'll never

9:54

play, losing their eyes. Yeah,

9:59

it's pretty funny. I

10:01

do a bit about this like it's for

10:03

like a bunch of guys who are like

10:06

Slightly like have like homophobic undertones. They all

10:08

are part of something called a fantasy league

10:10

Yeah, like a pretty gay sounding

10:12

league and all they do is like study

10:14

and trade men all day long Yeah,

10:18

they want to wear their outfits the whole deal I

10:20

love it yeah Great

10:24

Okay, so let's keep moving here. This

10:27

looks like something healthy or college any

10:29

is like is this a collagen yeah

10:31

It's like the athletic greens II think

10:33

but it's not athletic greens brand. I

10:35

forget what it is But

10:38

it's like one of those Drinks

10:40

that sucks so bad, but it's

10:42

good for you. You know yeah,

10:44

yeah, yeah, it's funny I went to my doctor yesterday

10:46

for like my yearly checkup And I was like do

10:48

I need to be taking any of these things like

10:51

supplements or whatever and he's like like he's a young

10:53

Dude he's like with the times of I Don't

10:56

know what's hip to do sure and he said no oh No,

11:00

he was like no man. He's like your

11:03

blood is your numbers are good. You don't need

11:05

to be futzing with it, so I Don't

11:08

need that shit Hell yeah,

11:10

not for me, bro What

11:12

is in a bag of like yellow

11:14

stuff? That's really a good question I

11:16

want to say peas, but I that

11:18

was not a purchase made by me,

11:21

so I I Wait,

11:23

I do not know your stories your stories falling apart.

11:25

There are peas down here on the second row in

11:27

a row oh oh Then

11:31

maybe that edamame the Trader Joe's

11:33

edamame Is

11:35

it it might be oh? Okay,

11:38

this photos this photos like four or

11:40

five days old now, so the fridge

11:42

has changed So you got your so

11:44

it seems like a good mix of

11:46

Trader Joe's and Whole Foods from what

11:48

I'm gathering here Yeah, you could tell

11:50

that I live in the Silver Lake

11:52

area Yes, the two

11:54

places that I that service our fridge

11:57

are the yes This

12:00

looks like an artisanal grandma

12:02

is making salad dressing situation.

12:04

There's a mason jar. Looks

12:07

like a mustard vinaigrette. You're

12:09

close. My sister made some

12:12

lemon curd and sent it over

12:14

to the house. So that is

12:17

some sibling curd. Didn't

12:20

like that the way it came out of my mouth.

12:22

That's disgusting. Yeah, hated it. But it's all right. We'll

12:25

keep it. We'll keep it.

12:28

What does one do with a mason jar full

12:31

of lemon curd? It

12:33

sounds like you're like

12:36

49ers heading west

12:38

panning for gold and you got

12:40

your lemon curd as a little treat

12:43

in a mason jar. You

12:46

definitely store it for winter, of course, in

12:48

the harder months of the year. Pull

12:51

it out of the cellar when you need. Put

12:55

it on some toast, some

12:57

rye. I don't know. Yes.

13:00

Whatever the depression is putting at your door sniffs. You

13:02

accept it with grace, yeah. Yes.

13:06

Is it a spreadable thing? Well, what do

13:08

you do with lemon curd? I really don't

13:10

know. Yeah, lemon curd, I didn't really know

13:12

either. It's almost

13:14

like butter texture. In

13:19

between butter and a thick sort

13:21

of crystallized honey. But

13:24

it's like I don't actually

13:26

even know how it's

13:28

made. But it's delicious. It's

13:31

like a creamy lemony, I would

13:34

say more like sweet

13:36

than tart, but a little bit of tart.

13:39

Well, for every interstitial before we go to

13:41

the commercial break, I do a deep dive

13:43

into something that piqued our

13:46

curiosity. Yes. I think

13:48

lemon curd, lemon curd, you're about to have your

13:50

day. Oh baby. Okay,

13:52

and then you've got your Stella

13:55

Artois up here. Very standard, crowd

13:57

pleaser. Everyone loves them. Now,

14:01

we have a bunch of jars, a

14:03

bunch of Tupperwares here. I

14:06

know that there, I see a lemon here. Great.

14:08

Yes. Some sort of cheese

14:11

products here, I'm assuming. Yeah, this

14:13

is a good question. I think

14:15

under the lemon is going to

14:17

be your regular white onion. Half.

14:21

Half of a white onion. And then to the left,

14:24

oh boy, the word that's going to come

14:26

out of my mouth is tofurkey perhaps. And

14:29

those were a sort

14:32

of vegetarian household. So

14:35

again, some of these items, I

14:39

just am an observer of

14:41

these items. For those of

14:43

you at home, the

14:45

rankings of disgusting things mentioned

14:47

on this podcast thus far

14:50

go second place tofurkey, first

14:53

place sister curd. Oh,

14:55

yeah, yeah, yeah, yeah, yeah. Even hearing

14:57

it again sends shivers down my spine. It's

15:01

really hard to hear. It's really

15:03

hard to hear. We're having a tough episode

15:05

so far. The

15:07

listenership is dropping. Listen,

15:10

we're going to get through this. We can do this together.

15:14

You have enough eggs to feed an

15:16

army. You

15:18

have two of the

15:20

18 packs, like military

15:22

grade. I'm

15:25

assuming when they do airdrops

15:27

of some sort, these are the type of eggs that

15:29

are in there. Yeah, yeah, these parachute

15:32

down to us about once a week. We

15:35

pick them up at the front door. We

15:37

go through eggs so

15:39

fast. Again, a mostly

15:41

vegetarian-ish household. Yeah, I

15:44

love that you're like, we're vegetarian. We just have chicken

15:46

abortions as much as we can. Yeah,

15:48

as often as we can. The

15:51

pre-chicken, if we will. I love it. Pre-chicken,

15:55

put that on the list of

15:57

disgusting things mentioned on the... the

16:00

podcast, Pre-chicken Tofurky Sister Kurt.

16:04

You've got your Trader Joe's feta

16:07

cheese in the brine. It

16:10

seems like you guys love yogurt because

16:13

you got it on two different rows

16:15

here. Yeah, you

16:17

got to have your backup yogurt because

16:19

as soon as you get through the

16:21

first yogurt, you got to be ready

16:24

to get up in there and

16:26

have a second one on call.

16:31

Yeah, this is the... What is

16:33

the parlance in musicals? The understudy,

16:35

if you will. Yeah, exactly right.

16:37

Yeah, got to have a good

16:39

understudy. He's normally an

16:41

ensemble member, but every once in a while he gets bumped

16:43

up to play lead yogurt. Are

16:46

these the same yogurt? So they're both the Greek

16:48

low-fat? Yeah, I think so, but they're different colors

16:51

in the photo, aren't they? This

16:53

one seems like a teal. By

16:56

the way, on our sports podcast, we will be

16:58

talking about the colors of the jerseys using

17:01

more niche names for the colors

17:03

because the Miami Dolphins have a

17:05

teal outfit,

17:08

I believe. They do have a teal

17:10

outfit. I don't think you've called it

17:12

an outfit. Yeah, the teal outfit, yes.

17:15

They wear it to football rehearsal

17:18

every week. Yes. I

17:21

think one of these might be the full fat.

17:23

I think the one that's turned away because there's

17:25

shame. Yeah, there might be some shame. Yeah,

17:29

the full fat is probably the above

17:31

the marquee lead of the show, and

17:35

you'd be a little disappointed if you paid

17:38

tickets and you get your play bill and

17:40

it's like, at this performance, the

17:42

roles normally played by full fat yogurt will

17:45

be played by Greek low-fat yogurt. You'd

17:47

be disappointed. Oh, man. Yeah. Yeah. Yeah.

17:49

You'd be like, oh, God. You got

17:52

to tell your friends, I'm like, how

17:54

was the show? It was fine. Yeah.

18:00

Was Lin-Manuel Miranda there? No, but

18:02

low-fat Greek yogurt took his spot.

18:04

Yeah, he did okay. He

18:07

sang it well, but it wasn't lived

18:09

in. Ha ha ha. I

18:12

have a lot of musical questions for you. Yeah,

18:14

I have a lot of musical answers for you.

18:16

Really? Okay, great. We'll

18:19

get to after we do the fridge.

18:21

So, okay, the obvious thing

18:23

to point out is that, so far,

18:25

thus far, we have a very upscale

18:28

fridge. We have wonderful products, a lot

18:30

of organic stuff.

18:34

We got wonderful Angristumabitters, however you

18:36

say that word. I think that

18:38

was right, yeah. Whatever you did

18:40

was right. Thank you. We

18:42

have curds of all siblings. But

18:45

then, over

18:47

here in the door, you

18:49

got a bottle of ranch. Yeah,

18:52

baby. Facing in, because

18:54

again, shame. Shame

18:56

around the label. There is a

18:58

lot of shame that, yeah, the

19:00

full fat yogurt, the ranch facing

19:02

backwards. Damn,

19:04

you're right. Wow. Yeah,

19:07

you turn forward the things that you want us

19:09

to know about. Yeah. And then,

19:11

you turn back. Like, God knows what's in this jar

19:13

over here. Probably like black tar

19:15

heroin or something. Yeah, you caught us. We

19:17

like to keep it in the door so

19:19

it's not too cold. Yeah. Right.

19:23

So, you're a ranch family. Yeah, we

19:25

are a ranch family, for sure. When

19:28

there's pizza, it's Frank's

19:30

on the pizza and it's ranch

19:32

for the crust. Whoa.

19:36

Ooh, baby. Frank's Red Hot,

19:38

huh? Yeah, that's

19:41

the thing my wife introduced

19:43

me to. I was not a hot sauce guy

19:46

in that way growing up, but my

19:48

wife showed me Frank's on pizza in

19:51

probably a couple years ago now,

19:53

and it's like, whew, it's

19:55

game changer. It's a full

19:57

experience. Frank's, unlike.

20:00

Yellow bird does not fund rogue

20:02

militias throughout the world with their

20:04

excess pepper spray No,

20:06

not at all. No, they they sponsor a

20:08

lot of boys and girls clubs. They do

20:11

a lot of good work. They're good Yeah,

20:13

Frank's you're on notice. You have a

20:15

month sponsor my podcast We

20:18

start bringing out the

20:20

revisionist history. There we go. There

20:23

we go. I like blackmailing your

20:30

Fear-based sponsors. Yeah,

20:32

what is uh, is your wife from the East Coast?

20:35

She is yeah She was born in

20:37

Brooklyn raised in Boston. So she oh,

20:39

yeah, okay now which that makes sense.

20:41

Yeah, she she Introduced

20:43

Frank's we didn't really I

20:45

didn't I'm from Detroit area. We didn't I don't think

20:47

Frank's was a big thing I don't

20:49

think Frank's was like I guess Yeah,

20:52

hot sauce in general in the Midwest is

20:54

not as known of an entity Yeah,

20:57

Frank's is the OG Buffalo

21:00

wing hot sauce. Okay, so that's why in the

21:02

East Coast. It's like it like has a Real

21:06

storied pass. It's like the Northeast

21:08

tobacco Tabasco sauce like it is

21:10

our sick our thing and if

21:12

you're making traditional Buffalo wings You're

21:15

supposed to use Frank's red hot and

21:17

melted butter as your as your sauce

21:19

on them. Ooh, I Will

21:21

say the last couple times I made Buffalo

21:24

wings I did use yellow bird. I use

21:26

yellow bird. It came out delicious. Oh, it

21:28

did come out delicious however,

21:31

however, I did

21:33

go to the doctor and He

21:36

said to me Dan you have three

21:38

months to live and I said why he said have you

21:40

been eating yellow bird hot sauce? I said yes. He's like

21:42

yeah that Just

21:44

causes not even a disease. It

21:46

just causes a three-month countdown. Yeah

21:50

Yeah, there's no way to turn it around

21:52

either except now found that if they sponsor

21:55

if we pump ass Yes,

21:57

then it actually really helps combat

22:00

the countdown. And

22:02

the rogue regimes as well.

22:05

Yeah, yeah, can't forget about that. Listen,

22:09

a pretty good fridge, not

22:12

bad. Is there anything that I've left? I

22:15

mean, this is a museum of cheese up here.

22:17

It looks like cheese and butter. Yeah, it's butter.

22:21

It's also like face

22:23

masks, like hydrating face masks.

22:25

Somehow that ended up in that shelf. This

22:27

is a funny one. Yeah, this

22:29

is butter. I'm looking at

22:32

it now. Butter, face masks,

22:34

those thin things are face masks. There's

22:36

a little tube of anchovy paste. Oh,

22:39

yeah, cool. I don't know

22:41

why those all ended up on that same shelf, but

22:44

we don't know what to do with it, shelf. I

22:47

love the toothpaste tube of anchovy

22:49

paste. I think it's

22:51

the best, like, if

22:53

you need a quick burst of flavor in anything you're making,

22:56

boom, squeeze that baby in. Yes,

22:58

agree. I do love it. It's

23:01

a nice version of salt that I

23:05

didn't really know about until

23:08

some sort of Alice in Roman pasta recipe ended

23:10

up in our kitchen and taught

23:13

us the way. Alice in Roman

23:15

is a huge anchovy head.

23:18

Yeah, yeah, oh, yeah. She

23:20

loves anchovies and shallots. I feel like everything she

23:23

makes is like, put in 20 million times more

23:25

shallots than you think you need. 20 million times

23:27

more anchovies. Yeah, yeah, yeah. And it all tastes,

23:29

it all comes out great. I mean, it works.

23:31

It works. Yeah, hell yeah.

23:34

Yeah. I've always wanted to prank someone, though, with

23:37

the tube of anchovy paste and somehow, like,

23:39

put a toothpaste, you know, thing on it.

23:41

It would have to be

23:43

a friend with a diminished sense of

23:45

smell because I think

23:47

the stink would be hard to deny,

23:49

but I do like this. I

23:53

do like this as a prank concept. Thank

23:56

you. I appreciate it. I'm brushing your teeth with

23:58

anchovy paste. Tough. It sounds

24:00

like something that like YouTube pranksters would do to each

24:03

other like all right. You've lost the challenge time to

24:05

brush your teeth It's anchovy paste Are

24:11

you watching this guy I can't

24:13

get this I'm trying to get him on the

24:15

podcast But there's a guy who's eating raw chicken

24:17

every day for until he gets a

24:19

tummy ache What yeah,

24:22

he's on Instagram many days has he gone.

24:25

He's on like day 55 now No

24:28

way really he's he's amassed around

24:32

450,000 followers on Instagram Oh, he literally

24:34

would just sit in front of the camera and be

24:36

like it's day 45 of eating chicken until

24:38

I get a tummy ache And he

24:40

like I'm talking eating raw chicken. It's

24:42

like I think he'll like take a

24:45

full chicken breast

24:47

and Just start

24:49

eating it like like like it's a

24:51

banana And then like he'll he'll have

24:54

like a martini glass with like six

24:56

raw eggs Yeah,

25:00

it's intense and it's like he's

25:03

gone a month and a half and he's fine

25:05

and again, I don't know

25:07

if that this I don't know if this guy is like He

25:11

seems like he's just doing it kind of for fun But

25:13

the broader message that I think he's getting

25:15

across is like we're being lied to yeah

25:18

Yeah, yeah, yeah, yeah. Yeah, we all have

25:20

had such an irrational fear of raw chicken

25:23

It seems and this guy is just like

25:25

I mean straight up taking it and putting

25:28

it in blenders and drinking it as a

25:30

smoothie Where is he getting these

25:32

meats? Is he getting high quality meats or is

25:34

he just like Kroger meats? What is he how

25:36

is he doing this Kroger if

25:38

you'd like to be a sponsor of the podcast? I'll

25:40

make sure that my guests don't talk about your chicken

25:42

and the way that gave just did have so sorry

25:45

Kroger so sorry No,

25:49

apparently he's getting like very good

25:51

quality chicken which obviously helps okay

25:53

because the whole E. coli thing

25:57

E. coli basically, I mean I I

26:00

hate talking about the scatological because we're

26:02

a food podcast. Yeah. But E. coli

26:04

comes from chicken shit. And usually

26:06

in the good quality places, it's not like sloshing

26:09

around with chicken shit. It's like more of

26:11

the Kroger-y stuff. Yeah, yeah. Again, Kroger. Sorry, Kroger.

26:13

Apologies, but you know what to do. You

26:16

know what to do. You know what the answer

26:18

is. Or

26:20

raps regionally for those who

26:22

need to know. Anyway,

26:25

wonderful fridge. Here's the thing. This fridge is a very

26:28

good base. And then you

26:30

can cook a lot of great stuff with this fridge. You've

26:33

got your bouillon here. You've

26:35

got your anchovies there. You've got the half an

26:38

onion. I mean, I could make a bunch of

26:40

fun stuff with this fridge. I just need you

26:43

don't have any. You have a lot of recurrings

26:46

and no series regulars. Yes.

26:49

That is a great way of putting it.

26:51

Yes. We do not have anyone between one

26:53

and five on the call sheet. It

26:56

is only six and lower. Though

26:58

they are key. They are key to the story. Yes,

27:01

they are. I mean, you need the

27:04

background actors miming their words in

27:06

the back of the bar to make sure that you

27:08

have to feel like a full bar. Is this QPMayo,

27:10

by the way, this bag here? What a keen eye

27:12

you have, yes. Of course.

27:15

Cool. Big fan of

27:18

the QPMayo on the podcast. Good.

27:21

I love it. It's new in our house within the

27:23

last year or two. But they

27:25

have it at Target now. It's everywhere now. Do

27:28

you know what makes it so good? Tell me. Two

27:31

things. Number one, there's more egg

27:33

yolk in the ratio. So it's

27:35

a little more fatty. OK.

27:39

Which is nice. We like that. But

27:42

also, they add MSG. Oh,

27:45

for real? Hell yeah. Give me that. It's

27:48

like, why does it taste so goddamn good? Oh,

27:51

it's got MSG in it. Got it. Incredible.

27:55

Didn't we flip the script on MSG?

27:58

They were like, it's so, so bad. And then

28:00

recently they were like, actually, no, it's not

28:02

bad. Right? Yeah, there is. It

28:05

is. And it isn't. I think, okay,

28:09

I'm going to get in some trouble for this, but

28:11

here's, here's, the take is that monosodium

28:13

sodium glutamate, MSG, uh-huh,

28:15

is a naturally occurring

28:18

thing and you

28:20

get it on, uh, like

28:23

kelp, like dried kelp,

28:25

which is why in a lot of Japanese recipes,

28:28

they'll take kombu, which is the dried kelp, and

28:30

they'll put that in like in

28:32

boiling water and it adds like an

28:34

umami to it. So that it

28:36

is a naturally occurring substance. It is

28:38

naturally occurring. However, the

28:41

stuff that we're getting in stores

28:43

is made in the lab. So

28:45

I don't think MSG is bad

28:47

for you, but MSG

28:51

that we, that is made in a lab. I

28:53

mean, it's like, how do you feel about artificial

28:55

flavors or artificial, official colors? Like I put it

28:57

in the same category. Okay. So, um, you

29:01

know, do with that what you may. Um, I,

29:03

and if some, if I'm wrong, someone please correct me,

29:06

but I think that's basically the deal. Incredible.

29:09

That makes a lot of sense. All right, cool.

29:11

Well, then if I get canceled, we're both going

29:13

down together. Thank you for coming on this. All

29:19

right, Gabe. So I'm curious

29:21

about the food, musical food.

29:23

So when you were, were you on a

29:26

traveling, were you guys on a travel

29:28

team or were you on a stationary

29:30

team? Great question. I was on

29:32

both. So I did, I did the Book

29:35

of Mormon for three years. I toured for

29:37

a year, Broadway for a year, toured for

29:39

a year again. Um, and

29:42

unlike being on set

29:45

for TV or film, there is

29:47

no backstage food. The only thing

29:49

that you could qualify

29:51

as something edible backstage would

29:53

be lozenges

29:56

and teas and things for

29:59

singers. Yeah, exactly

30:01

right, literally, throat coat and ricola,

30:06

and sometimes sugar free if people are picky.

30:10

But yeah, it's mostly that. We had a

30:12

lot of people

30:14

will, some people can

30:16

just eat right before a show, especially Mormon

30:18

is like a, it's

30:21

a pretty high cardio show. So

30:24

I could never eat within, kind

30:27

of within like an hour and a half, two hours before

30:29

the show. I had to be done eating so that I

30:31

had time. And when you're singing, you can't be like, choking

30:34

down a burp if you just had some like,

30:37

broccoli or whatever, you know, 10 minutes before

30:39

going on stage. So often

30:41

backstage does not have a

30:44

whole lot of food, but you will have some

30:46

dudes back there just like adding permission, scarfing down

30:48

some Chinese food, and then going back out there

30:50

and doing the thing. Yeah,

30:53

I can't do that. I'm like

30:55

a water and lozenges and, do

30:59

you know about girthers? It's

31:01

like this old pastille, I think is what

31:03

they call them. I'll send you, but they're

31:06

like, they're kind of squishy and

31:08

they're made with, oh

31:11

gosh, I'm gonna forget the ingredients, but it's

31:13

not like, what's

31:15

the thing that's in licorice, star

31:17

anise? Yeah,

31:20

it's got like that, because it also, throat coat

31:22

has this too, but yeah, not

31:24

a whole lot of food going on, but lots

31:27

of lozenges, and

31:30

it's kind of exactly what you'd expect. A

31:32

bunch of people like drinking warm tea and

31:35

doing their thing. Wow,

31:38

yeah, it's funny. I

31:40

did a gig a couple of weeks ago,

31:43

a standup show in Vail, oh

31:45

no, Beaver Creek, which is in Jacksonville. And

31:48

it was in a beautiful theater, and

31:50

in the green room, they had,

31:53

and I think they have singers there a lot

31:55

and stuff too, in the green room

31:57

though, they had all the lozenges, they had all the tea.

32:00

And then they had

32:02

a fucking oxygen tank for if

32:05

you had like like altitude sickness Yeah,

32:08

which was crazy Yeah When when we when

32:10

we were on tour and we went through

32:12

they don't have them in Salt Lake But

32:14

they do have them in Denver if you're

32:16

touring through Denver like you had people Because

32:19

it's like the altitude jump if you're

32:21

like it's like how professional athletes

32:24

like struggle when they play teams in Denver

32:26

It's the same thing. It's not yeah as

32:28

professional athletes exactly the same thing Entirely

32:31

the same same amount of money same amount

32:33

of everything But you'll

32:36

literally have side stage you'll have like like

32:38

masks. So people will be like doing their

32:40

dance thing and finish

32:43

the number run off stage and just start sucking

32:45

wind because they Like can't like you're singing as

32:47

high as you can you do a new thing

32:49

and you you run side stage and you've like

32:52

You know But it you usually

32:54

settle after I think they say like three

32:56

or four days of doing the show your

32:58

your body has Adjusted

33:01

but for the first few days, it's dicey.

33:03

Yeah, I can't imagine because I

33:05

did an hour of stand-up So I'm not

33:08

like yelling and screaming and I was probably

33:10

taking a gulp of water Every

33:13

10 seconds. Yeah Yeah,

33:16

and you just can't have water on stage. You're not

33:18

allowed to Yeah, it's

33:21

crazy. Um, did you guys do the show in Salt Lake

33:23

City? Yes, dude,

33:25

we did I

33:27

was there The first time

33:29

we did it and the second time we did it

33:32

and you had a couple of picketers but but

33:34

to be to be honest that

33:36

show is a it's funny and like

33:39

a really great show but it's also

33:41

like It's quite

33:44

healing actually for people who have left

33:47

that Environment the sort of

33:50

church environment in that way Right.

33:52

So it was a lot of people who were Obviously

33:55

like people who are like heavy in the Mormon Church

33:57

are not gonna go see that show. So it was

33:59

a lot a lot of people who came

34:01

because they needed a laugh about a thing

34:03

that was tough for them when

34:05

they were younger. We

34:08

had some picketers outside but for the most part it

34:10

was people who were really

34:13

in on all the jokes in

34:15

a way that was fun. It was

34:17

the funniest thing I've ever seen. I

34:20

saw it in LA. I don't know if you were –

34:22

Yeah, yeah. Was that you? Were you at

34:24

the LA one? Well, I was at one of

34:26

the LA ones. I was doing it in 2017 in LA at

34:28

the Pentages. Yeah,

34:31

I think that's probably the one that I went to. No way.

34:34

Amazing. I think that –

34:36

but I felt like Mormons have a good sense of humor

34:38

around it. They were like, weren't there

34:40

missionaries outside and didn't they take

34:43

ads in the Playbill? Yes,

34:45

correct. Yeah, they did it. It was a

34:47

pretty savvy – So cool.

34:50

Yeah, mostly the response from the church was

34:52

– that I saw at least –

34:54

was charming and quite savvy.

34:57

They took ads out. They would have

34:59

people out there sometimes. The

35:01

ads used to say, you've seen the play, now

35:03

read the book. It was like – Yeah,

35:05

it was good. It was like – it's a good tagline. It

35:08

was like somebody –

35:11

some Gen Z Mormon did a really good job

35:13

of trying to spin it in

35:16

a clever way. You got trolled.

35:18

You got trolled by Joseph Smith. Yeah, exactly

35:20

right. While

35:25

I have no idea, nor do I want to

35:27

know what Sister Curd is, I have

35:29

no shame in saying I have no idea

35:31

what Lemon Curd is, and I want to

35:34

know. It's a dessert spread and topping usually

35:36

used in afternoon tea ceremonies in England. Originally,

35:38

English in origin, dating back to the early

35:40

1800s. The

35:43

recipe back then was pretty literal.

35:45

Lemon, a situlating cream to form

35:47

curds, then separated from the way

35:50

through a cheesecloth. Whatever that means.

35:52

We're not pilgrims. We make it

35:54

differently. The basic ingredients are beaten

35:57

egg yolks, sugar, fruit juice, and

35:59

zest. which are generally cooked

36:01

together until thick and then allowed to

36:03

cool, forming a smooth, soft,

36:05

flavorful spread. Curd

36:07

has a thicker texture, similar to

36:10

custard, and thinner than sister

36:12

curd. Alright,

36:16

I'm going to get to some of the questions that I ask every

36:19

guest, starting with, what is your

36:21

earliest food memory? Okay,

36:24

I thought about this, and it's my,

36:27

my mom is what we called her, my

36:30

dad's mom's pantry. She, when

36:32

we would go visit, she had, do

36:34

you remember? I don't know if they

36:36

still make these, but cereal

36:38

boxes that were like the size of,

36:40

like a thick cassette tape almost, like

36:43

mini cereal boxes, she had a bunch

36:45

of those. We

36:47

loved, we thought they were so fun, because

36:49

growing up we didn't have sugar cereal in

36:52

the house, so we would go to her

36:54

house and get all the frosted

36:56

flakes, and the Lucky Charms, and that whole

36:58

deal there. And then

37:00

she also had, she

37:02

was one of the people who

37:04

would keep the shortbread

37:06

tins, but then fill them with

37:09

anything else. So it would be

37:11

like, it used to be full

37:13

of chocolates, and now it's full of something else

37:15

that she made. So that, I would say, would

37:17

be like my, that was my earliest. Loved that.

37:19

It felt so magic. Can I tell

37:22

you something? You just ratatoued me to a memory that

37:24

I haven't thought of in decades. Whoa.

37:27

Also grandmothers, she

37:30

had these stelladora cookies, I don't know if you remember those cookies,

37:32

they were like round and had like a dot of chocolate in

37:34

the middle. Yeah. And

37:37

I remember taking those and dipping them in milk,

37:39

so that the outside, the cake part got

37:42

soft, and then I, like a chipmunk,

37:44

I'd eat the cake part off, and then I'd have

37:46

this silver dollar size thing of chocolate that I'd

37:49

chew on like gum. Oh.

37:52

Yeah, good memory. Yeah. That was

37:54

a good one. Hell yeah.

37:56

Is your grandmother ethnically? anything

38:01

from old

38:03

country because mom, what

38:06

would you call her? Like the word mom twice

38:08

even though she was my dad's mom. I

38:11

mean she was like her dad was

38:14

off the boat Scottish so she grew

38:16

up very Scottish but not like that

38:19

doesn't come from anything other than I think Philly,

38:21

my dad's from Philly which is maybe why we

38:23

call her that. I think people in Philly do

38:25

that, I don't know. Okay so

38:28

question number two, what is your

38:31

death row meal? So let's

38:33

think of a reason you're on

38:35

death row, maybe you're

38:38

backstage and win your shows and

38:42

you go for one of your lozenges and

38:44

you taste it and you say, wait a

38:46

second, this doesn't have star anise in it

38:48

and they're like oh yeah they were out

38:50

of the star anise one and you just

38:52

lose your goddamn mind. Yeah of course. And

38:56

you're like oh my god he has a suicide vest on

38:58

and you

39:00

take off suicide vest because you've lived through this and

39:02

you throw it on someone.

39:06

It's a whole thing. Anyway

39:09

you killed somebody. Yeah yeah yeah

39:11

yeah. Glad it was only

39:13

somebody given that it

39:15

was a suicide vest. Yeah

39:18

well it was a one person suicide vest.

39:20

It's like a I want to commit suicide

39:22

vest, not I want to take out people

39:25

with it. Got it got it yeah

39:27

really good to clarify that. That's

39:29

really good to clarify. Now

39:31

you're on death row, what

39:34

is your death row meal? It's

39:37

primarily my, and

39:40

I know everyone says this,

39:42

but my mother makes unbelievable

39:44

chocolate chip cookies, unbelievable

39:47

chocolate chip cookies. So that

39:50

is the primary source of this

39:52

meal because at this point I

39:54

don't need sustenance to get me through any more

39:57

time than what I'm, than maybe the rest of the time.

40:00

Yeah, you can have fat carbs. You

40:03

can have your fat carbs. Yeah, it's fine. I'll

40:06

just be riding that high until it's all

40:08

over. It's all said and done. If I

40:10

had to add another element, I

40:13

would say Detroit style pizza

40:16

of just about any kind, but

40:18

probably like probably

40:20

some bad, like some dirty Detroit

40:23

style pizza, like Jets

40:25

would be a company from that area.

40:28

Little Caesars does a nasty Detroit style

40:30

pizza, which I really like. Really?

40:33

Is that only in Detroit? They do it. They do that

40:36

in every Little Caesars. They do it in every Little Caesars,

40:38

yeah. It's

40:40

like, yeah, it's just that thick

40:42

sort of fluffy square style that they've

40:44

got. They've got them at Little

40:46

Caesars now everywhere. We get it here. A

40:49

lot of my family lives in LA now, and we all will

40:51

order that every once in a while. Have

40:54

you had the Apollonias version of Detroit

40:56

style pizza? No, I haven't, but someone

40:58

was just telling me, yeah, I haven't.

41:00

Have you? Oh, Gabe

41:02

Gipps, you must. You must. All

41:07

right. You must. It's ethereal. It's

41:10

otherworldly. And it's very

41:13

close to Little Caesars, so just keep driving

41:15

a little bit further fast. Incredible.

41:18

Incredible. What

41:22

is the best high end meal you've ever had?

41:25

Okay. I

41:29

stumbled into a restaurant in Austin

41:32

called Oochy, which

41:34

they have a couple of. Oh, yeah. They've

41:36

got one like Houston and Dallas and Austin,

41:39

or maybe two in here. Anyway. They're

41:41

fun. I'm about to blow your mind.

41:43

They just opened one in West Hollywood. Wait,

41:46

really? Yeah. Dude,

41:48

it's so good. Have you been? I

41:50

went last week, actually. Oh, it's

41:53

so good. It was like one of those, like,

41:55

we got lucky and there was something. I was

41:57

on tour at the time and we like happened.

42:00

We happened to be doing some charity

42:02

benefit concert on our day off right next

42:04

to it, and we were like, let's just

42:07

go grab dinner over here. And it was

42:09

early enough that they had time open, and

42:13

it was so good, such a charming vibe,

42:16

and the food so dialed in.

42:19

It was just really great. Yeah,

42:21

so it's like modern sushi. It's

42:25

a modern sushi restaurant. It's not super

42:27

duper authentic, but it's really fun. It's

42:30

almost like Nobu 2.0. It's like

42:33

a... Yeah, oh, that's a great way of saying it. Yeah,

42:35

it's cool, it's interesting. Love

42:38

the vibe. I actually had a

42:40

great time there, and there was a lot of

42:42

people poo-pooing on the restaurant when it opened, but

42:45

that's because people don't give

42:47

a restaurant time to breathe anymore. It

42:49

needs three months, and then you

42:51

can go and start your whatever.

42:54

But man, I had a great time, wonderful

42:57

service, good hospitality, great food.

43:01

Please be a sponsor of the podcast,

43:03

Uchi. Or I'll tell them

43:05

where you actually get your fish from. Yeah,

43:08

that's right. Yeah. LA

43:11

River. Yeah! Right

43:14

outside of Frogtown. Ooh, the frog

43:16

spot. Your

43:19

secret can be safe with me. That's

43:22

a good one. What is the best low-end

43:24

meal that you've ever had? So this can

43:26

be a Detroit selfie, so it could be

43:28

a street taco. Yeah,

43:31

it is almost, it's

43:33

just north of street taco, and I

43:35

hesitate to call it low-end because

43:38

I don't wanna disrespect it, but it

43:41

doesn't have walls

43:43

where you eat. It is outside,

43:45

it is a stand. It's Playita

43:47

in Silver Lake. It's a fish

43:49

taco place on Sunset that like,

43:52

it's the same people who do gisados, gisados.

43:58

They have a ceviche and fish taco place. and

44:00

it's near where I live in Silver

44:02

Lake. It's so good, so good. It's

44:06

my favorite fish taco in LA. And

44:09

it's like four bucks a taco, five bucks

44:11

a taco. I should clarify

44:13

that I don't say, and

44:15

we don't mean on the podcast, low end

44:17

in any pejorative way. I

44:20

live in the low end. That's my

44:22

happy place. Great. Playita

44:25

is the name of it? Playita, yeah, like

44:27

the beach. Very cool.

44:31

Are you a drinker? Do you imbibe? Do you

44:33

have a favorite drunk food? I

44:36

do imbibe sometimes. My drunk food, I

44:38

would say, is I'm rarely, maybe

44:43

never drunk out. If

44:46

only at home, so my drunk food is

44:48

cereal. I love cereal.

44:52

Just like when I'm feeling cozy and

44:54

sloppy and I have a hoodie on,

44:56

it's cereal, baby. Wow.

44:59

There's a lot to unpack here. Why

45:03

do you never publicly, you're

45:05

not like a politician where you can't get

45:07

drunk in public. No, you're right. I just

45:09

don't feel, any sort of

45:11

substance out in a public space makes me

45:13

anxious for some reason. I think. Really?

45:16

Yeah, I think I grew up

45:18

real clean cut. I grew up

45:20

a preacher's kid. So

45:22

I still have residual, gotta

45:25

keep it buttoned up outside of the

45:27

house stuff. If

45:29

you come over to my house, we can have a

45:31

good time. If I come over to yours,

45:34

I'll have a half good time. But it's

45:37

just gotta keep, there's something in me that won't let me

45:40

be out and about in that way. Oh my

45:42

God, that is so funny. I'm

45:44

just picturing us walking into

45:46

your house, passing

45:48

the neighbor, hey guys, hey Gabe, how's it

45:50

going, great, how are the kids, great. As

45:53

soon as that door closes, it's

45:56

just turn against the needle. Yes. Yeah,

46:00

yeah, yeah, yeah, yeah, yeah, yeah.

46:02

For sure. Do you have a

46:04

hangover cure that you rely on

46:06

when you're in your home, curtains

46:09

drawn? That's right. That's right. Only at home.

46:12

As you could guess by the double

46:15

carton of eggs in our

46:17

fridge, eggs

46:19

and toast dials me in

46:21

when I'm not feeling right. That always...

46:24

Yeah. Eggs scrambled hard because if

46:26

they're soft when you're not feeling well, if

46:28

you scramble them hard, it

46:30

feels like your body knows what to do with it.

46:33

It doesn't have... There's no risk of

46:36

any texture you're not happy with. Yeah.

46:39

Scrambled hard and toast and that'll get

46:41

you right. All right.

46:43

We have a new phrase

46:46

to add to our phrase of gross

46:48

words during the thing. Scrambled hard.

46:50

Scrambled hard. I haven't

46:53

been added to the list. Yeah,

46:55

yeah. I don't think it's anywhere

46:57

near sister

47:00

curd. Oh, God. I don't

47:03

think it's anywhere near that. Sister curd's still in the

47:05

lead, but it's still anyone's game. Who knows? We're not

47:07

done yet. I'm workshopping this

47:10

new question. Favorite dessert? Ooh.

47:13

Ooh. Probably my mom's

47:15

cookies, but I already said that.

47:18

I love a cheesecake. I

47:20

love a cheesecake. Kind of

47:22

any kind, but the more

47:24

classic, the better. Just

47:28

a strawberry on

47:31

top or the plain dead

47:33

center cheesecake is my go-to.

47:36

But hey,

47:38

I'll have any kind of cheesecake you put down in front

47:41

of me. You know who

47:43

makes a ridiculously sublime one in

47:45

LA? HiHo.

47:47

You know HiHo, the burger place?

47:50

Oh, really? HiHo,

47:52

the burger place, same restaurant group

47:54

as Sugarfish, Wovo, Pazinori.

47:57

They have a burger place called HiHo, which is like

47:59

their version. of a In-N-Out style

48:01

burger joint. They, my

48:03

friend, have a cheesecake that has the

48:05

strawberry schmear that you were talking about

48:09

that is probably one of

48:11

the best cheesecakes I've had in the past decade. No

48:14

way, okay. Immediately

48:16

writing it down. Write that down,

48:18

put that on the list. You can post-mate it. It'll

48:21

get to your house before we're done

48:23

with this podcast. Yeah. Hi

48:26

Ho, I'm texting my wife out of the blue.

48:28

Hi Ho cheesecake. I hope she doesn't take that

48:30

wrong. We'll be all

48:32

right. Who's your favorite celebrity

48:34

food personality? Okay, I

48:36

have like a cool guy answer and then I have a

48:39

real answer. Okay, besides Anthony

48:41

Bourdain. Okay, yeah, yeah, yeah. My

48:43

cool guy answer is Roy Choi.

48:46

Because I think he is so cool.

48:48

I loved when he did the

48:50

chef show with Jon Favreau on Netflix. It was

48:52

just like them. It was sort of like

48:54

him showing Jon Favreau how to

48:56

cook in a way that was like, that

48:59

whole show was charming. I really liked that.

49:02

So I like, and

49:04

I really like the story of

49:06

Roy Choi coming up through the

49:09

truck, the food truck scene before those were

49:11

cool. That's cool to me. Yeah.

49:14

But as a Midwest

49:16

kid, it's Guy

49:18

Fieri. Like, he's just,

49:21

he's like, everyone loves.

49:24

And he's good at his job. Like, very

49:27

good at his job. You know, I've got the

49:29

cool LA answer, but if I'm honest, it's

49:32

probably Guy Fieri. I

49:34

think that is a very acceptable

49:37

one-two punch. Okay. Absolutely. Do

49:39

you have a desert island food? So you're

49:41

trapped on a desert island. One food you

49:43

are never gonna get prior to eating. What's

49:46

it gonna be? It's gonna be the

49:49

Jimmy John's Turkey Tom sub.

49:51

Whoa. Okay. Expand.

49:53

What is in the Turkey Tom? It's

49:56

just turkey, lettuce.

50:00

tomato, onion, I add

50:03

hot peppers, I

50:07

do mustard on there, and there's

50:09

provolone cheese. And it's just

50:13

right down the middle, turkey sandwich, but I love

50:15

that Jimmy John's bread. Wow.

50:18

But it's so good. I

50:20

remember when Subway, they were like, oh, they

50:23

make, they use a yoga mat, uh,

50:26

material that they use for yoga mats. And it's like,

50:28

yes, well, it is very soft and

50:30

nice and chewy, like a yoga

50:32

mat. 100%. 100%. Don't ask. Don't

50:34

ask what Jimmy John's thinks. Whatever

50:37

it takes. Whatever it takes. Namaste, baby.

50:40

If it's a yoga mat, count me

50:42

in. Count me in. Is

50:46

there a food that you can't stand eating? Oh,

50:50

this, I thought about this too. To

50:53

me, it's, to me, it's diet

50:55

desserts. I, this

50:58

is a hill I will die on.

51:00

Look, I'm all about eating healthy as

51:02

much as you can within reason. But

51:04

there are certain things that like, dessert

51:07

is dessert and just have less of a

51:09

good one than

51:11

having a full serving of

51:14

doo doo. Like what are we, we gotta,

51:16

it feels like tripping at the finish line

51:18

to me. It's like, we're getting dessert, but

51:20

we're not all the way there. Mmm.

51:23

That's my stance on that. I want

51:25

to hum glory, glory, hallelujah as you

51:27

go on that, on that tirade. Yeah,

51:29

yeah. Let's stand to the heavens.

51:33

And it can't be. I

51:37

think, so I'm, I'm

51:41

at a loss for words because it's the

51:43

first time someone has said

51:46

a similar thing to mine, which is

51:48

I can't take, I can't

51:51

take the diet flavoring in anything.

51:53

Like I don't like that. Coke, that

51:56

like, aspartamey flavor. I, my

51:58

mouth. Does what I

52:00

imagined the mouths of

52:03

people who can't stand cilantro Like

52:05

what it does like my like it's just I

52:08

cannot fucking stand it. Yep

52:11

Yeah, man. Wow Good

52:14

good We're

52:18

podcasts falling in love with each other.

52:20

Yes kindred spirits. Yes kindred spirit We're

52:23

up to our last question, which is

52:25

my favorite question of the pot Which

52:27

is what is or what are your

52:29

restaurant pet peeves? I? Think

52:33

so. I was just eating

52:35

with some friends at What's

52:38

it called trendy downtown

52:40

Italian place bestia? Eating

52:44

there which by the way that place

52:46

has been open for over a decade packed Every

52:50

single day every single

52:52

day packed good for them. Always

52:54

always it's all the restaurant Bestia

52:57

bevel Saffi's they're all the same

52:59

restaurant group and they're always always packed. Oh

53:02

But they always always do a good job Yeah,

53:04

they do So

53:06

we were there and it's it's

53:09

I get it people are doing doing

53:11

the gig I we've all worked service

53:13

industry jobs people are doing the gig I get

53:15

it But I mean, I'm rich.

53:17

I have a broken back. Yeah, you're right. Yeah So

53:21

let me explain to you who are above the

53:23

rest of us No,

53:27

I get it people are doing the gig but the like The

53:31

like holding though the water Caraf

53:34

at the very bottom and reaching as

53:36

far as you can to like

53:39

fill us up in a way. That's like

53:42

Half ballet half and and it's like

53:44

you're trying not to interrupt. Do you

53:46

know I'm saying but your whole yeah

53:48

is now leaned across Gracefully

53:51

it though. It may be your

53:54

whole body is leaned across the table And

53:57

there's part I get you don't want to interrupt and you

53:59

don't want to be like like, hey, can you hand me

54:01

that? But it's almost, it would almost be

54:03

better. Do you know what I'm saying? Yes,

54:06

yes, interesting pet peeve. I don't think anyone's ever

54:09

brought that up on the pod. The

54:11

interrupting water pore.

54:15

Yeah, it's just because it

54:17

was fresh on the brain that I was like,

54:19

this guy was like leaning,

54:22

man. Just like trapeze

54:24

artists across. I was like, dude, I'll hand

54:26

you the glass. It will be all right.

54:29

None of what we're saying is important enough

54:31

that you have to like, like

54:33

Catherine Zeta Jones through lasers, like

54:36

reach through and pour the like,

54:38

it doesn't have to be that way. Right,

54:41

like Ocean's 11, like doing

54:45

the acrobat thing. I, okay,

54:49

I'm going to take that and put that

54:51

into a broader category of

54:54

servers trying to impress us with

54:57

their antics. Okay,

55:00

and one of those antics for me is the,

55:04

I don't need to write down your order. Oh,

55:06

I'm going to show you how good my memory is.

55:08

Please write it down. Please write it down. Please write

55:10

it down. Ooh. No one

55:12

is impressed by this. No one is going to, you

55:16

know, like I always say, you're going to be full of

55:18

anxiety the whole time. And if they, even if they get

55:20

your order right, you've just been, now

55:22

you have cortisol coursing through your

55:25

body. Yes. All

55:27

because you wanted to do your

55:29

little brain, to do your little

55:31

brain trick to stave off Alzheimer's

55:33

disease. Yeah, yeah. Do Sudoku before

55:35

your shift. Don't do this to

55:37

us. Cause we are now

55:39

having a bad experience. Yes. Yeah.

55:43

So yeah, interesting. I'm going to put

55:46

that, the, the

55:48

carafe parkour guy into

55:51

the same category of that. Wait, now could

55:53

he have come around the table on the

55:55

other side and poured and the lead? No,

55:57

in his defense, we were sitting in like

55:59

a booth where he couldn't go to the other

56:01

side. So he didn't have to like

56:04

lean in. Or

56:07

just ask me and I'll slide that thing

56:09

over to you. It's

56:13

not a problem. Seems like

56:15

the story is changing a little bit, Gabe. Yeah,

56:17

you're right. Seems like the story is changing.

56:20

This poor guy has no way to pour

56:22

your water other than to do that

56:24

move. Wow, you're right.

56:28

Because I'm sure he didn't want to say, hey, hand

56:31

me your water, is pretty invasive.

56:33

And instead, this guy on his nice

56:36

and weekend and time off with train,

56:38

tried to get his rotator cuff and his elbow

56:42

into the right position. He

56:45

kept pouring it on the table and messing and then had to

56:47

like pay out of his own pocket

56:50

to comp these people until he finally got

56:52

it right. He finally does get it right.

56:54

And then you come on my platform. Yeah,

56:57

you're right. My platform.

56:59

These fucking one percenters on

57:02

this podcast just

57:04

roasting the working people. Wow.

57:08

And another thing, that guy in the bathroom

57:10

who I have to give a dollar to

57:12

to put soap on my hand. Get

57:16

a job. He has a job.

57:18

He does, he has the worst job in the

57:20

world. Yes, that is the one. Oh,

57:22

that's a tough gig. That's a tough

57:25

gig. I don't know what

57:27

to do. I wasn't fancy enough growing up to be

57:29

in those environments. So now I don't know what to

57:31

do when I'm in the bathroom with a bathroom attendant.

57:34

How am I meant to behave? Do

57:36

you have coaching for me on how I behave?

57:38

I'm glad you have. Yeah. I

57:40

actually am actually recording a masterclass

57:43

right now. Do

57:46

you guys subscribe to the Patreon? Yeah, yeah,

57:49

yeah. It's an entire

57:51

six part series. There's a lot to talk

57:53

about. It's awful, it's awful.

57:55

First of all, you don't see them very much anymore.

57:57

They've gone the way of like the squeegee.

58:00

I don't really see them as

58:02

much anymore. But when I do,

58:05

man, there was a guy

58:07

at Balthazar, Balthazar is a fancy fancy

58:09

restaurant in New York. You

58:11

probably, I wonder if you went there while you were

58:14

Broadwaying. Yeah,

58:16

downtown. I haven't been, but

58:18

I should very grand French restaurant downtown. And

58:20

they used to have a bathroom attendant and

58:23

it was always very nice

58:25

man who was like from Kenya and

58:27

was always like reading a textbook. Like

58:30

he was like, he was

58:32

working hard to like get out of

58:34

there. And he was so nice. And

58:36

you think this guy's like spending the whole day in the

58:38

bathroom. I would give I give a fiver. I

58:41

give a fiver.

58:43

Okay. I think at least the one

58:45

you got to give the

58:47

guy one even if all he's doing is pulling

58:49

the mask and the paper towel to give it

58:51

to you. It's like, man, I mean,

58:54

yeah, the guy's sitting

58:56

in there the whole day. God, who knows what

58:58

that guy sees? Who knows what he sees? Who

59:00

knows? Oh, well, good.

59:02

Thank you for the coaching on that because I did

59:06

not exist in those environments ever. So

59:08

anytime it happens, I don't know who

59:10

I only existed in those environments. In

59:12

fact, in my home growing up, we

59:14

hired someone to stay in the bathroom

59:17

to put soap on my hand.

59:19

That's right. I keep forgetting who I'm

59:21

talking to. I'm so sorry. I must

59:24

have myself for a moment. Like,

59:26

hey, you're back. We got you back. Yeah,

59:28

good. Gabe, this has been such a pleasure.

59:30

Thank you for doing the podcast. Tell the

59:32

people where they can find you. You

59:35

can find me on social media

59:37

and live about the world.

59:39

I'll be announcing dates and stuff, but that's

59:41

all on my social media. It's just Gabe

59:44

Gibbs or if you're on TikTok,

59:47

it's the Gabe Gibbs feels pretentious, but

59:49

it was the only one available. So

59:51

it's just the one and only. Awesome.

59:54

Thanks, man. I appreciate it. I

1:00:00

appreciate you and I will see you

1:00:04

a little bit further down than Little

1:00:06

Caesars. Just a little

1:00:08

further. That's right. At Apollonio. You

1:00:12

gotta try it. It's unreal. I gotta break that

1:00:14

down too Apollonio. Holy shit! Wait I'm

1:00:16

about to blow your goddamn mind. You ready for this?

1:00:18

Whoa, whoa, whoa. Across the

1:00:20

street from Apollonio. Across

1:00:23

the street is a high ho burger where you

1:00:25

can go and get your cheesecake. Holy

1:00:28

cow! Wow, wow, wow.

1:00:31

I just, there's your date night. There's your

1:00:33

date night. Glory,

1:00:35

glory, hallelujah.

1:00:39

We really found it. We really found

1:00:41

it. I'm just glad we didn't

1:00:43

end on the note of feeling bad for

1:00:45

bathroom attendance. I was like, we gotta... Yeah,

1:00:48

pump it up. Yeah, yeah, yeah. We pumped it

1:00:50

up. We pumped it up. Alright, thanks

1:00:52

man. Of course dude.