0:04

We have an actual food non-heist.

0:07

Well, we don't know yet. No, no, no,

0:10

no. We have food coming

0:12

to us. It's the opposite of a food heist.

0:14

You're assuming she paid for it. I

0:19

think we should do the food heist while

0:21

we're eating food that was un-heisted to

0:23

us. Okay. Did you pay for it, by

0:25

the way? Yeah. Okay. Fine.

0:29

All right. So, what do we have today? Okay, so

0:31

we talked a few episodes ago

0:33

about kind of our childhood burger

0:36

places. Yes.

0:37

And I mentioned Millie's and Sugar House in Salt Lake

0:39

City. And so today, my

0:42

awesome daughter Borg, I asked her to buy

0:44

a bunch of it and bring it to us

0:47

so that you could try it. You named your daughter

0:49

Borg. Yes. You're that much of a Star

0:51

Trek fan. Yeah. We all call her Morgan.

0:54

Well, I mean, yes. I suppose

0:56

she does have a real name.

0:58

Yeah. So, come on. Bring us what

1:00

you've got. We are now a mukbang.

1:03

Okay. We are now a mukbang. This

1:06

is like the YouTube thing where people eat food.

1:08

I need to get this out of the way.

1:12

This is... Fry sauce.

1:15

Okay. Because this is Utah. Because it's

1:17

Utah. Clearly, we need our fry sauce. Have I told

1:19

you my fry sauce story? No.

1:22

So, when we were growing up, my mom is

1:24

from Idaho. And one of the places

1:26

that claims to have invented fry sauce is

1:28

a restaurant called Arctic Circle, a

1:31

local burger joint from Idaho

1:33

Falls. And so, there is

1:35

an argument that fry

1:38

sauce was invented in Idaho Falls.

1:41

Okay. Not in Utah. Not

1:43

in Utah. But there's a Utah restaurant that claims

1:45

it. And there are various restaurants around the world that

1:47

also claim it. But in

1:49

the Intermountain West, ketchup and mayo, fry

1:52

sauce is a big deal. Yeah. When I

1:54

was growing up,

1:55

my mom would make this and

1:58

put it on her stuff. And so... So my

2:00

mom, like homemade fry sauce,

2:02

my mom, her nickname is the Goober.

2:05

Everyone calls her Goober, including

2:07

her siblings now. Many

2:09

many years. I've only ever known her

2:12

as, you know, I call her Goober all the time.

2:14

Yes, that's how she was introduced to me as

2:17

the Goober. Yep. We called Fry

2:20

Sauce Goober Sauce as

2:22

kids. And I did not know it was

2:24

called Fry Sauce, that such a thing

2:27

existed till I came to Utah and people were

2:29

like, you want fry sauce? I'm like, oh,

2:31

Goober sauce. Yeah, I'll have some Goober sauce.

2:34

So. That's

2:36

awesome. All right. So do we not have

2:38

fries for our fry sauce? Of course we do. Okay. You

2:41

got to give me time to pull them out. Okay. So I

2:43

want to preface this. Okay. This is

2:45

going to sound like I am dissing my childhood

2:47

nostalgia burger place. I

2:50

want to stress that this is a childhood

2:53

nostalgia burger place. Yeah. It's

2:55

the one that I go out of my way to go

2:58

to all the time. Okay. But

3:00

so we have two things of fries. Okay.

3:03

We have onion rings. Okay.

3:05

We have two things

3:08

of fried zucchini. Look, or I

3:10

don't know what this is. But yeah, fried

3:12

mushrooms, fried zucchini, onion

3:14

rings, French fries. We have six

3:17

burgers and we have two bacon burgers.

3:20

Well, I'll take a bacon burger. There we go. Bacon

3:23

burger for me. Have a bacon burger. Thank

3:25

you very much. I will eat a bacon burger

3:27

as well. And here are six burgers

3:30

for everybody else. Can I throw them to you? Because

3:32

that's really what I want to do. Okay.

3:36

Leave me one I can throw. Okay,

3:39

Becky, here it comes. Oh.

3:42

Adam blocked me. That

3:45

was totally Adam's fault. Here have some

3:47

fries. Excellent. Excellent. Set

3:50

the fries over here. Fries. Do you want

3:52

onion rings or fried mushrooms or fried zucchini? Can I

3:54

have like a little sample?

3:57

I don't love mushrooms. So let's just do some zucchini

3:59

and some. Okay, and your rings here. I

4:02

think that's what this one is is now.

4:05

I don't love tomatoes Should I take a bite just

4:07

as the burger as it's prepared first and

4:09

then take the tomatoes off? Am I a free

4:12

I would say yes. Yes. Okay, try

4:14

a bite with tomatoes. Yeah, and Then

4:17

off you go. So yeah, we talked about

4:19

this It must have been

4:21

in late August or early September Because

4:24

I went to fan X which is Utah's

4:27

big comic-con Early or halfway

4:29

through fan X whenever it was and so

4:32

many people Locally came

4:34

up and said I'm so glad that you shouted out Millie's

4:36

I love Millie's but yeah,

4:39

that's that's a good burger It's good

4:41

for what it is. I will take the tomatoes off

4:44

Good for what it is. Will you pass me some? Naptans

4:48

so good for what it is by me means good

4:50

for this genre of burger. Mm-hmm, right?

4:53

Like I think we talked about there has to be a good hierarchy

4:56

of burgers. Mm-hmm and this

4:59

tastes an awful like the

5:01

other Utah local fast food chain

5:03

burgers like this tastes an awful lot like a Five

5:05

guys burger and not five guys guys use

5:09

burger Apollo

5:12

Or local. Yeah. Yeah This

5:14

is not a chain Millie's is just a tiny

5:17

little mom-and-pop place on

5:19

the corner in my old neighborhood and It's

5:23

super cool.

5:24

I used to go there all the time. Have you ever been

5:27

to Culver's? They expanded

5:29

here. No, I've driven past it

5:31

We didn't have Culver's in Nebraska

5:33

when I was there, but it tastes an awful

5:36

lot like the Nebraska burgers They're

5:38

crumbly er. Mm-hmm patties. So

5:41

that's a way to taste Locally

5:43

here if you want to taste more of a Midwestern burger Culver's

5:45

is from like Wisconsin or something. So These

5:48

are very similar. They call these the Intermountain

5:51

West burger. I've had this Different

5:53

from the California burger, which is being in

5:55

and out style. Yeah It

5:57

is very Intermountain West. Mm-hmm for sure I

6:00

probably said this last time we talked about burgers.

6:03

Most of the fast food places, the first

6:05

fast food places to come into Utah, were

6:08

all owned by Greek families. So

6:11

the classical Utah burger is

6:13

this but with pastrami on it. Yep and

6:16

they also sell euros at the restaurant

6:18

and things like that. And things like that. It's awesome.

6:21

So yeah this doesn't do... That's what Apollo is and there's another

6:23

one that's the same as Apollo. Apollo

6:25

and Atlantis and Crown Burger and Burger

6:27

Supreme are all different

6:30

flavors of the same idea. I

6:32

don't know that I could tell this from an Apollo

6:34

burger if I had it. Hey that's a pretty good praise.

6:37

They're pretty good. Yeah so most

6:39

of those places either do their

6:41

own pastrami on site or they're part of a big

6:44

franchise that does it. So because this is

6:46

a tiny little... It almost looks like

6:48

a food stand. They don't have

6:50

the pastrami but they have everything else. It's very Utah.

6:54

How about the rest of you off in the darkness eating

6:56

burgers?

6:57

What do you think?

6:58

I knew Adam

7:00

wouldn't like it. I would like to know your reasoning,

7:03

Scudcer. Reasoning

7:05

for knowing you wouldn't like it or reasoning for liking

7:08

this? Either. Yes. All of

7:10

the above. Oh. What's your reason

7:12

for knowing? Oh is this my chance to publicly

7:14

say that Adam is a bit

7:16

of a food snob? Yeah.

7:19

Adam do you accept this appellation? I

7:22

do. Okay. And

7:24

I wear it with pride. Though I like

7:26

junk food too. Thing is... This is just dry.

7:29

Having a brother-in-law who is a food

7:31

snob means that it's actually

7:33

a really great thing because

7:35

I like high-end

7:37

food but I don't have a lot of time to go

7:40

out to restaurants and so. So he finds

7:42

the high-end food for you. He finds them and sends me to the places

7:44

and he has never been wrong.

7:46

So

7:48

awesome.

7:49

There you go.

7:50

I do think that the fried zucchini

7:53

and the fried mushrooms are my favorite. Are they?

7:56

Yeah.

7:56

Fried zucchini is always

7:58

just a little too squishy.

7:59

for me. I'm very big on

8:03

texture for food. Mm-hmm.

8:05

And I like my zucchini crisp. Yeah. Well

8:08

they used to do the zucchini and spears and now

8:10

they're doing these kind of just slices of them.

8:12

Mm-hmm. It's also been driven for 30

8:15

minutes. That will change quite

8:17

a bit. It's a good point. I bet they're crisper. In

8:19

fact, they couldn't help but... Longer than 30 minutes

8:22

I've been told. So

8:24

are you gonna give us a food heist? Yeah.

8:26

This is gonna be our most dead-air episode of

8:29

intentionally linked... It's full up so it's gonna sound like

8:31

a Carl's Jr.

8:34

commercial from the 90s. Unless

8:36

they still do that. I don't know. Do they still do those commercials?

8:39

I know, but those were really interesting commercials. Okay,

8:44

can't recognize my face through the tangle

8:46

of cables. Here we go. There we go. Alright,

8:49

so this happened very

8:51

recently. This article is from October

8:53

16th and it took

8:55

place in

8:57

Georgia.

8:59

Thieves stole 800

9:03

gallons of used Chick-fil-A

9:05

oil. More oil

9:08

thieves. Yeah. We reported

9:10

on one of these a year or two ago. This

9:13

is a cartel now. Mm-hmm. Mm-hmm. And

9:15

I think that that's interesting. It's kind of fun

9:18

that it's expanding out. This is Athens,

9:20

Georgia, northeast of Atlanta, and

9:23

some of the fun things about this, first

9:26

of all, is that we get to know how

9:29

the value of recycling cooking

9:31

oil, because they stole 800 gallons

9:34

of it, which they estimate is

9:36

about $2,000. And you could not buy 800 gallons

9:42

of actual gasoline for $2,000. Mm-hmm. So

9:45

that's pretty good. Everyone, recycle your cooking

9:47

oil. Yeah. But second of all, here's

9:50

where it gets fun. The thieves

9:52

have stolen the used oil at

9:55

least four times on

9:57

a monthly basis. Okay. So.

10:00

So someone who heist clearly not paying

10:02

good attention to their very commonly

10:05

stolen food. And then

10:07

once can't be fooled again.

10:09

What a quote from him where Bush

10:11

fumbled it. I don't know. So

10:15

and then the other thing just to really hit home

10:17

how great the security is and also how great

10:20

the writing of this article is. It says the

10:22

manager also said in order to get

10:24

to the oil the thieves had to destroy

10:26

a lock and heavy duty chain worth $70 at

10:29

least twice. Now

10:33

we have a very ambiguous language that we speak.

10:35

There are so many ways to interpret. They had

10:38

to destroy a chain worth at least $70 at least

10:40

twice. Is it worth $70

10:42

twice? It was actually worth $140? Did

10:45

they have to destroy the chain twice? We all

10:47

understood Dan. Oh no. There's so

10:49

many different things that could be. No

10:51

there's not. There was a

10:53

lock. It was

10:55

destroyed at least twice. The

10:57

same lock? Yeah. They

10:59

put a new as part of the same heist or it's consecutive

11:02

heists? No. We all understand

11:04

you're being intentionally obtuse. Okay here. Yes

11:07

I am. Here's who they are. Okay. Repeat

11:10

gay. Petroleum pirates? What

11:12

do you think? The petroleum

11:15

pirates? Petroleum pirates? Does it count as petroleum

11:17

if it's used cooking well?

11:18

I don't know.

11:19

Can we portmanteau it into pirate-r-l-ium?

11:22

Can

11:25

we just refer to used cooking oil as

11:27

pirate-r-l-ium? Pirate-r-l-ium, yeah. Which

11:32

is often used in conjunction with unobtainium.

11:36

And then these people that steal it, I don't

11:38

know. Like if you just

11:41

walk up with bolt cutters, cut

11:44

a chain at least twice and steal their oil

11:46

at least four times and they still don't know who

11:48

you are, is that really a

11:50

theft or is that just cleaning up litter

11:52

on the street? They've got a person inside. That's

11:55

why it sounds so fishy. The

11:58

security guard's in on it.

11:59

Absolutely is. Yep. And

12:02

he's like, no, I didn't see anything!

12:04

They broke my lock! I mean, I wouldn't. Why

12:07

was it only twice? Oh, I didn't want

12:09

to get my lock broken the other times. Oh,

12:11

see, the Chick-fil-A manager called

12:14

the police and said a U-Haul box truck

12:16

pulled up to the fast food restaurant's dumpster,

12:19

where used fry oil is stored, I assume, next

12:22

to the dumpster or that they're misusing the word

12:24

dumpster, but I'm

12:26

not going to get into the language of this, apparently.

12:29

Two men got out of the truck and took 300 gallons

12:32

of oil. So yeah,

12:35

they just watched it happen and

12:38

apparently didn't know who did it or could

12:40

not provide good descriptions

12:42

of the suspects. Petroleum pirates, I

12:44

mean, they have the real deal. The

12:46

petroleum pirates stealing pirate-trollium.

12:51

I love it. Okay, so

12:54

what do you think of our whole episode? That's

12:57

all we got for you. We're going to chew now. What

13:00

do you think of Five Guys? Five Guys?

13:02

I actually really like Five Guys. They have my

13:05

favorite fries. I love

13:07

the Cajun fries. I love that they give you

13:10

absolutely inhuman quantities of them. Yeah,

13:14

the burgers are good,

13:16

but it's not my favorite burger. I love the fries. Right,

13:19

okay. Because we taught childhood ones,

13:21

so we didn't talk about local ones and things like that,

13:23

or train ones. Alright, I'm going to

13:26

agree with you. Not my favorite burger, but a good

13:28

burger. And good

13:30

fries, really good fries. My first time

13:32

having Five Guys was in the UK.

13:35

Really?

13:36

Yep, I was on tour. I'm like, oh, I've

13:38

heard of this place. And I went in and

13:40

they had peanuts, and I love

13:42

peanuts, right? And I don't get to have them often

13:44

because I have a child who's allergic, so we

13:47

try not to bring them in the house. And I

13:49

ate it and I'm like, this is really good. Like I

13:51

was expecting what we're eating now, and

13:53

I got a different category of burger.

13:56

Yeah, I remember

13:57

our friend Eric Ehlers, who...

14:00

was with us in college and worked on leading edge

14:02

and everything. He is from

14:04

the East Coast and I remember him talking

14:07

up five guys for years

14:09

and then we finally got one here in Utah

14:12

and I was like oh this I can see what he means

14:14

this is incredible. Yeah it's the only one that

14:16

that happened for because Shake Shack mm-hmm

14:19

yeah you know all the New Yorkers in their Shake Shack

14:21

and I'm like mm-hmm fine yeah good

14:23

shakes but Utah got everything

14:26

late as you can imagine

14:28

so we got Shake Shack after everyone

14:30

else already had a shake no no no you are imagining

14:32

that because you haven't lived in the midwist

14:36

wouldn't they have Shake Shacks oh dad

14:38

they probably still don't have Shake Shack but

14:42

in the Midwest you have Steak and Shake okay

14:44

I think we have one of those I never

14:47

had a Steak and Shake in Nebraska I've

14:49

had it at other places they don't have them

14:51

in Nebraska really didn't when I was growing up okay

14:53

you've got to remember Nebraska Wyoming Kansas

14:56

like that's everything you're thinking about Utah

14:59

is magnified by 10 for

15:01

them right okay Utah is at the back end

15:04

of the people who get things first mm-hmm

15:06

and Nebraska is at the back end of the people get

15:08

things last okay right like

15:12

because I visually imagine them creeping

15:14

across the continent and apparently they don't

15:16

know they skip okay they go to California

15:19

and then they need out of California into

15:21

Utah okay that's how these things go nice

15:24

so yeah go ahead so

15:26

I was gonna say you guys both said five guys wasn't

15:28

your favorite burger I ranked

15:30

them as like my favorite fast food burger what's

15:32

your guys's favorite fast food level

15:35

they might be my favorite fast food burger yeah

15:37

they probably are I always feel

15:40

like I'm eating an actual burger instead of something

15:42

that came out of a freezer that's probably still

15:44

not true but it tastes good like

15:49

my favorite burgers there's a category

15:51

above so there's the cheap

15:54

burgers right mm-hmm that's what we're eating now

15:56

and this is a top of the cheap burgers category

15:59

mmm this is above Donald's or in any of the big

16:01

chains, right? Then there's what

16:03

I would call the diner burgers, the greasy

16:05

spoons. And Five

16:08

Guys is I feel like in that category, it's like, it's

16:10

a restaurant, but it doesn't have a drive through. And

16:13

it's not really fast. And it's not really

16:15

fast. But it's also

16:17

not like a sit down restaurant.

16:21

And Five Guys is in that category. Or,

16:23

you know, it's like, it's on the borderline. It's like, the

16:26

highest of the fast food, or one of the lower

16:29

mid tier of the greasy spoon category.

16:32

Would you say like, what else would you put in the greasy

16:34

spoon category? So like, a

16:37

lot of times if I go to like, just a diner,

16:39

like a New York diner, and get a burger, it's

16:42

better than a Five Guys burger. Because

16:44

there's steakhouse burgers, which are just better

16:47

than those, right? And so those are kind

16:49

of like my three categories. The

16:51

fast food, the diner, the steakhouse,

16:54

you want to get the best burger in the world, you go

16:56

to one of these really expensive steak house, and you

16:58

get something where they've taken like

17:00

a filet, and they've ground it with chalk

17:02

and added in baking the ground together,

17:05

and they'll make a really good burger.

17:07

But yeah, it's like 50 bucks.

17:09

You can't compare that at all. It's

17:11

totally not fair. Something that was prepared

17:14

by a chef, instead of by a high

17:16

school kid working his afternoon job

17:19

is a totally different thing. Where would you

17:21

rank like? Okay, so

17:24

I would say I'm going to put

17:26

into that diner category, like

17:28

crown burger that we talked about before. No, I would

17:30

put them in this, right? Well, I mean, they

17:32

are, they have a drive-through, so I suppose I can't

17:35

say they're not fast food. But

17:37

crown burger is a legitimately great burger.

17:39

I love it. Is it better

17:42

than a Five Guys burger for you, then? Given

17:45

the choice between the two, it depends.

17:48

The ideal meal for me would be, I'm going

17:50

to get a crown burger and then Five Guys fries.

17:53

Because what I'll do is I'll go back and forth. Like all

17:55

the ones in the same category, the

17:58

high-end version. It'll

18:00

vary based on the day. Crown Burger JCW's

18:03

Five Guys. Like Five

18:05

Guys is the bottom of the tier above, but

18:07

it kind of blends in those Five Guys I think

18:09

is a better burger, but sometimes I want something like

18:12

these burgers They tend to have the grilled

18:15

flavor, the Char-Borro flavor, and sometimes

18:17

that's just what I'm in the mood for. Yeah. Or

18:19

maybe I want pastrami on it or something like that.

18:22

So yeah, where would

18:24

you put because we don't really have Diners

18:27

in Utah. There's a handful of them. Yeah,

18:29

but not a ton We do have and I

18:31

often find the best place to get like

18:34

wings or burgers or something in

18:36

Utah is often in a bar Yeah

18:39

bar burgers that we're gonna call diner or maybe

18:41

the diner. Okay. Yeah, cuz

18:43

I've had some

18:45

great bar burgers

18:47

So the bar up at Sundance has

18:50

an amazing burger. Really really great

18:52

burger. Highly recommend that one It's actually

18:54

Butch Cassidy's bar of choice. They

18:57

got taken and transplanted to Utah

18:59

by Robert Redford Yes, he moved

19:02

it board by board as I understand

19:04

and really put it there. Yeah I thought that he

19:06

just took like the staff he took the

19:08

entire building I think he may have taken the building,

19:10

but maybe I misread that Don't

19:13

quote me it on that internet, but I'm gonna quote

19:15

you on it. Oh, yeah. Let's

19:17

let's pretend it's true I mean, that's the sort

19:19

of thing you do when you're a rich movie star, right? You're

19:21

like, oh I'm gonna move this

19:23

bar the whole thing to where it's convenient

19:26

for me Legitimately

19:28

great burger. Okay up

19:30

there So if you are at Sundance

19:33

hit the bar and I think it's called the owl bar in Sundance

19:36

I don't know up in Logan

19:38

where I used to live which is very North, Utah I

19:41

know I'm gonna say there's a bar there. It's called the owl or

19:43

something white owl Yeah, and we

19:45

used to go there because I lived there for a year Working

19:48

this job that everyone hated and when it was time

19:50

we couldn't stand it anymore. We would treat ourselves We're

19:54

gonna go get wings at the white owl.

19:56

And one time you were up in Logan

19:59

and you You had heard me talk about this bar and

20:02

assumed it was a nice, classy place you could

20:05

take like my mom. Yeah. And

20:07

it was it's not that. No. I'm

20:10

sorry. I can take my mom like I was thinking about

20:12

like the Sundance one. It's a bar

20:14

that's a nice bar. You can go sit

20:17

down. They have sit down seating and

20:19

things like that. It's like imagine

20:22

the very upscale version of like a Chili's

20:24

like what Chili's is trying to ape. These

20:27

kind of nice sit down bars that you can either

20:29

go sit at the bar or you can go and I thought the

20:31

L bar might be that. It wasn't so

20:34

I actually have never eaten there but I've heard that it's really

20:36

good. You aren't the only one that says it's got

20:38

fantastic food. It's pretty great. But.

20:41

Okay so you picked the tomato off your burger.

20:44

Yep. What other ingredients do you hate

20:46

on a burger? So I

20:48

can't take raw tomato. I

20:51

can pretend it's not there. I can do it.

20:54

Since I can pretend that salsa isn't raw

20:56

tomato. Okay. But there is

20:58

a flavor of raw tomato that

21:01

just gets me. So on a burger I can take

21:03

a bite and be fine. Right. Mm

21:06

hmm. But raw tomato just gets me.

21:08

That is interesting. Something about it. I'm

21:11

in that same category. Something about

21:13

it. And if I can pretend it's not there I'm fine. Surrounded

21:15

by people who are wrong about things. No.

21:18

If you don't like things then you don't like things. I love

21:20

tomato. One thing I say to my kids all

21:23

the time is that tomato is the best

21:25

part of any meal that has tomatoes in it. Emily

21:27

would agree with you. And I would never agree

21:29

with them or disagree more forcefully.

21:33

I would say that I don't do

21:35

blue cheese. Okay. Not one of

21:37

my favorite things and there's often blue cheese on burgers

21:39

and on steaks. Not one of my favorite things.

21:42

I will eat a wacky burger and things.

21:45

People put in weird stuff on burgers. Koreans

21:47

love to put apples on their burgers. Oh really?

21:49

Yeah. Like raw apple? Like

21:52

crisp apple on the top. Okay. When

21:54

you eat it. That's kind of cool. But then in Korea

21:56

the burgers usually aren't 100% beef. It's

21:59

usually got... onion or soybean cut into

22:01

it. Mm hmm.

22:03

Which used to be the case in America before.

22:06

Yeah. We're not allowed to do that anymore. Yep. And

22:08

so their burgers taste very different, but

22:11

they're still good. I

22:14

honestly like a pretty spare

22:16

burger. If you're just going to let me pick, I'm

22:18

going to do burger, cheese,

22:21

mayo, bacon.

22:23

Really? Yeah. Not even like mustard.

22:25

I'm fine with mustard. If my burger comes with mustard,

22:28

then okay. It's a different flavor. When you get to make your

22:30

own. When I get to make my own. Yeah.

22:33

Oh, here comes Becky wiping down. Oh,

22:35

thank you. Very, very

22:37

assistant-ish. Thank you, Becky. So Brandon, you

22:39

like your

22:40

burgers pretty bare of

22:43

choice. Like if I were to choose like adding like

22:45

a over easy egg or something as like the

22:47

best way to level up a burger, is that something

22:49

that you would avoid for burger

22:51

choice or Dan, what do you

22:53

do for your

22:54

like one topping added, what's

22:56

your

22:58

one thing you look for?

22:59

My favorite thing to add to a burger

23:01

and Borgel backed me up on

23:03

this is peanut butter and jelly. I

23:06

knew it was going to be something incredibly stupid.

23:08

I had, I had

23:11

a peanut butter and jelly hamburger in Denver

23:15

once. And I was like, this is the greatest thing.

23:18

I'm going to have to try it now. I do it all

23:20

the time. So stupid. I don't

23:22

think I can take it. Like I have a brother

23:24

in law who invented a word that I love. It's

23:27

called swavery. Swavery,

23:29

sweet and savory, sweet and savory mixed together.

23:32

And there are certain swavery things I can take, but

23:35

too much sugar on something I think should be savory.

23:38

It doesn't work for me. It's the whole pineapple

23:40

and pizza thing, which is, you know,

23:43

not the abomination that people say it is people

23:45

like to like pretend like it's the

23:47

big greatest offense. You can eat your pizza

23:50

with whatever you want on it. Fine. But I don't

23:52

like the mix of something salty and sweet. I love

23:54

dessert pizzas and I like salty pizzas,

23:56

but the two mix together. Both. See,

23:59

that's the. thing about a peanut butter and jelly

24:01

hamburger is if

24:04

you just have a pure sweet

24:06

jelly on it like grape or something it's

24:09

no good. You need something really

24:11

tangy, you need like a raspberry,

24:13

something like that. Sounds

24:15

awful. We're gonna have to do it for the podcast sometime.

24:18

It really sounds

24:20

just so gross. There's a restaurant nearby

24:22

that serves hamburger with raspberry jelly on it.

24:24

That's alright. I had it a couple weeks ago. And peanut butter?

24:26

I don't think it's peanut butter. But if you want the best peanut

24:29

butter burger in the area it's Lucky 13

24:31

in Salt Lake. Do they also put jam on it? You

24:34

can add jam if you want. I think that's an abomination

24:36

to that burger. Well I

24:38

know what we need to do next month.

24:41

We need to have Borg go get us Lucky 13

24:44

burgers. Is that what it is? They also have the best fries in

24:46

the state. Their rosemary garlic fries

24:48

are the best. Okay that's a steak in the ground

24:50

right there. Best fries in the state.

24:53

The burger mukbang will continue. For that category.

24:56

Oh for that category right. Okay. Burger

24:58

mukbang will be back where

25:01

we will try what Adam

25:03

says is the best fries in the state

25:05

for the category. And we will get both

25:07

burgers with peanut butter and

25:10

burgers without and we'll like

25:12

put jelly on some of them. Does that sound good? Okay.

25:15

Do we need to get like several

25:17

different places fries? Some

25:20

crown burger fries, some Lucky 13 fries. I

25:22

love the idea of doing like a

25:25

fry comparison. That's a great

25:27

idea. We would have to time it perfectly

25:29

because fries are the one thing that's gonna

25:31

go soggy if it

25:34

takes a long time. So we need to do or

25:36

get an air fryer. We do have an

25:38

air fryer. We do have one but even

25:40

better we could send. Scar

25:44

has gotten for me to write on when

25:46

I'm running out of power like an industrial sized

25:49

this will power a laptop little box

25:52

battery thing like the time they're too powerful

25:54

to take you know on an airplane on an airplane

25:56

and things like that. You got this so if I go out and I

25:58

write and I'm working. outside,

26:00

he can bring it to me, right? We

26:02

could send that with a heater

26:06

for the fries, like in the back

26:08

of the van, like a heat lamp or

26:11

like you know something like that and we

26:13

could make Borg drive to each of these places and

26:16

put them in the heat lamp and bring them back and

26:19

we'll do our fry tasting. See this is this is

26:21

such an important thing for our listeners

26:23

to understand about Brandon Sanderson is

26:26

that your first thought is

26:28

not well we will just go to Salt Lake

26:30

so we're close to all the fries. Your first

26:32

thought is we will modify a van

26:34

to put heat

26:37

lamp in it so that the fries can

26:39

come to me. Or we do a road

26:42

trip, we find a van and

26:45

we drive around and we get fries.

26:47

So we could do that, the problem is you can't then take

26:49

one and eat it and compare it to the next one right

26:52

next to it. The comparison would

26:54

be cold. Yeah. You

26:56

ever had Salt City Burger Company in Salt Lake? I

26:59

love Salt City Burger. It's a really good burger. They

27:01

mix bacon in with their beef. They grind

27:03

the bacon in which the

27:06

first time I'd ever had that's really good. First time

27:08

I ever had that was with you. Oh was

27:10

it? Yeah. I recommended it after we did

27:12

it. No we were at, I

27:14

want to say it was a really early story makers

27:17

or something. Okay. But then we went to

27:19

have lunch, this was years ago, this is probably

27:21

ten years ago or more. Then that would be the

27:23

first time that I ate it. We went to dinner afterwards.

27:26

It was you, Brandon Mull,

27:29

James Dashner and then me. And

27:32

I felt so like

27:35

out of my element. And they're all

27:37

friends of mine. They're all you know

27:39

people I've known forever. But just something

27:41

about the conversation of three

27:44

mega bestsellers and their plucky

27:46

little sidekick. I went home and I was like

27:48

this, I'm wasting my time.

27:51

What am I even doing? Have

27:54

I told you this story before? No I haven't. The

27:56

slightly uplifting part of this story. I

27:59

went home and I was. sad. I like told

28:01

my wife I'm never gonna make it. I

28:03

am not a successful person because comparison

28:06

is the thief of joy, right? And so

28:08

I was thinking to myself, well, I'm gonna have

28:10

to give up and I'm gonna have to get a real job.

28:13

And then my next thought was, if I get a real job,

28:16

I'll have time for a hobby again. And then

28:18

my first thought was, oh, good, then as

28:20

a hobby, I can write books. And then I thought, well,

28:22

this is stupid. How about I just keep

28:25

writing books? So

28:28

that's my first experience with Salt

28:31

City Burger. But yeah, it's

28:33

good. Did you ever eat at

28:36

the training table? I did. I missed

28:38

the training table. I don't think it was

28:41

probably actually that good. It was not. But

28:43

as a young college student, it

28:46

was like the training table

28:48

was in that same food category

28:50

as Betos. We

28:53

make a burrito for $3 and it's like,

28:56

right? Yeah. And eyes of a human baby.

28:58

I've since bought those and been like, wow,

29:00

this is not very good. But when

29:03

I was in college, this is like, when you're

29:05

in college and you're like, here's 3000 calories

29:08

for five bucks. I'm in. Yep.

29:11

And you're open 24 hours. I'm in.

29:13

Yeah. Training table. Is that

29:15

a specifically Utah thing or do they have them

29:17

other places? I think the company went under. Yeah.

29:20

I know the company's gone now. So it was

29:22

this place you went in and you called on the phone.

29:24

Yeah. Every table had

29:26

its own phone to call the kitchen.

29:28

There were no waiters or anything. And their whole thing was

29:31

training table for like, that's what

29:33

you call when you're in sports, particularly

29:36

in college sports, training table, they hang

29:38

it on the doors to say it's training table. This day, meaning you

29:40

can't go into the cafeteria. They're fixing

29:42

food for the athletes. And it's just the

29:44

restaurant was mounds of food. Yeah.

29:46

The idea. And it was, you know, the walls

29:49

were covered with like old timey black and

29:51

white photographs of baseball players

29:53

and things. I think that was the

29:55

coolest thing in the world that you

29:57

could order on a phone. I

29:59

I have very fond memories of it

30:02

for that, you know, same reason as they'll

30:04

give you a noun to food and it's not very expensive.

30:07

Probably was not very good. No. Yeah. I,

30:09

I don't think it was. I mean, yeah,

30:11

I look back at

30:13

that era and I'm like, when

30:16

we discovered the drinks at

30:18

the drive-in Sonic, we're like, these are

30:20

so good. And now I look back and

30:22

I'm like, Oh, I've had those sense. And then,

30:25

you know, I remember

30:28

when we were in college and we were working

30:30

on leading edge, we discovered

30:33

that they put in next to the super

30:35

cheap grocery store food for less right

30:37

next door. They had a cheap pizza

30:40

buffet and we were like, okay,

30:42

I'm never eating anywhere else ever again,

30:45

we would hold staff meetings for the magazine

30:48

there. We would hold parties there. And

30:50

it did not take us long to realize this

30:52

is the worst pizza

30:54

that I've ever eaten,

30:56

but also I can eat like three pizzas

30:58

for a couple of bucks. So college

31:00

is a different time. An

31:03

odd place. Yeah. So

31:06

if you're ever wondering why I have this double chin,

31:09

that all you can eat pizza buffet. How's

31:13

that Ben?