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Episode 3 - Museums & Pizza
16 Plays3 years ago
Two guys discuss musings about life, liberty, and the pursuit of randomness
In this episode the guys discuss visiting a museum and pizza, both soggy and not.
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Transcript
Introduction: Unmotivated Musings
00:00:11
Speaker
You're listening to Unmotivated and Unprepared, a podcast where we take a break from the everyday hustle and bustle to muse about life, liberty, and the pursuit of randomness. Now here's Greg and Ross.
00:00:35
Speaker
Welcome back everyone. This is the third episode of unmotivated and unprepared. That means in bowling terms, that's a Turkey because we got three strikes. I just did that to make my co-host Greg. What's up, Greg? How you doing, Ross? Make Greg laugh. I'm Ross. We're back again, episode three.
Weekend Recap
00:01:00
Speaker
Now I know for those of you who listen to episode two,
00:01:05
Speaker
You were so eager to hear more about bucket list items. But we're going to hold off for now, because we're going to talk a little bit about some weekend activities that we went through. And I'm very curious on Greg, some of Greg's experiences that he's had for the weekend. So we are going to talk.
00:01:25
Speaker
some just general experiences as i said and you heard it in the outro things that happened five minutes earlier or five days earlier we'll talk about the weekend so greg i uh went to my my niece and nephews fourth of july parade now i will preface this with they are oh gosh hope my in-laws are not listening to this i doubt it
00:01:48
Speaker
One and three? One-ish and three-ish. We'll go with that. They're in that range, almost right in the middle. So when you think about that at a 4th of July parade for them, it's just a bunch of kids walking around in circles with kids screaming and everything else. So it was fun, though. I really enjoyed it. They had goats. They had rabbits. And as someone who grew up in the country,
00:02:13
Speaker
It took me way back to when I had to, my wife looks at me and goes, oh, those goats are cute. And I'm like, when you got a hundred of them, they're not so cute. You know, when you have to castrate them, it's not fun.
Rural Adventures and Video Game Victories
00:02:25
Speaker
Whoa, we're going to jump right into castrating goats this early in the podcast. Hey, like I said, we're either going to lose people or we got them with the hook.
00:02:34
Speaker
Oh man, maybe hook is it the right term to use? Oh man, we're there already. We went there already. So anyways, but the point being, it was a lot of fun. I enjoy going to events where I can just sit back and observe and the stars of the show get to do their things and walk around in a circle listening to overly patriotic. I don't know if you can be overly patriotic music, but
00:02:57
Speaker
I guess it was like over like one of those really, really cheap Bluetooth speakers where it was like crackling and stuff. So maybe that made it sound more authentic. You know, maybe very, very old record, like an old record playing the national anthem over and over again. Yes. Yeah, exactly. So over and over again on the Bluetooth speaker, it's pretty great.
00:03:20
Speaker
So that was my experience along with playing way too many video games, which I just would like to say I am not only an Elden Lord, I am also a four-time fall guys champion. So for those of you who play video games,
00:03:36
Speaker
It's it's a pretty pretty big accomplishment. Yeah, it's I I Almost put it on my work, you know my mid-year accomplishments at work Awesome Ross that's that's and an elder more don't forget elder more. That's
Exploring Charlotte's History
00:03:54
Speaker
that's right. That's right But but but enough of that what what did you do this weekend, correct?
00:04:01
Speaker
So I happen to go to, well, I went to some breweries to try to get out, you know, go out to breweries and, and, and go get some food different places. But I went to the history of Charlotte Museum, or as for the people that are used to the Spanish terminology, Charlotte, we were in Charlotte Museum of History.
00:04:22
Speaker
And yeah, it was interesting. I don't know if you've ever had the experience of going to museums that basically just vomit Wikipedia on the wall. There's no artifacts. They don't have little items or things you can touch. Nothing, nothing at all. It was just basically dioramas that said, this happened, this happened, and this happened.
00:04:44
Speaker
Which was fine. They just have like a QR code. You just scan it. Well, I mean, they're just they're static like wall hangings that just basically say like stuff. And the one that was interesting is that apparently I don't know if you know this, but in 1775, there was a declaration of independence drawn up by Mecklenburg County, which is the county of Charlotte. Now, I'm highly suspect of this.
00:05:11
Speaker
that it actually exists. And so are almost every historian, because, you know, this is the South and fake history abounds. It's fact check. Fake news. But apparently, this thing comes out in the 1800s, that apparently this thing has existed. And it was written about in the Raleigh Observer, and it makes its way to makes its way to DC.
00:05:32
Speaker
and to President John Adams. And this is my favorite part because what I think is fantastic about this is that you can see John Adams, right? And he's reading this thing in the Raleigh Observer and he sends a message to Jefferson and he's like,
00:05:45
Speaker
Hey, did you hear about this Mecklenburg Declaration of Independence? Yeah, it reads a lot like yours, homie. It reads a lot like yours. Did you rip them off? Apparently, it's older than yours. Did you rip it off? And Jefferson is a cold hard gangster. He doesn't feed into it all. He just goes, I won't come out and say this shit is fake.
00:06:04
Speaker
But yeah, no. I don't know that the coincidences seem that real since obviously lots of people have seen mine and not a lot of people have seen this one.
00:06:19
Speaker
Do you know who I am? Do you know? He's just like, I'm not gonna say it's not real, but I'm also gonna say I didn't steal anything from anything called the Mecklenburg Declaration of Independence. And then he's got the 1775 flex of sending a dude on horseback all the way. He gets there and it's just like one piece of parchment and all that's written on it is fake news.
00:06:44
Speaker
That's like, that's the flex in 1775. I'm going to send a dude. No, no, no. Two on horseback. One piece of parchment says fake, the other says news. They're going to arrive. They're going to arrive at two separate times, fake before news. You're going to open it and it's going to say fake. This is no, I'm not, I'm Tom. No, you don't know who I am. You know who I am. Come on. There's too much about, there's too much that was going on at the time.
00:07:11
Speaker
for this little tiny place of like 2000 people to be like, yeah, that's it. Middle finger to Britain. Let's go do that right now by ourselves. Like that was like that didn't make any sense at all. But apparently that's that's the rumor. That's why all the licensed places around here say first in freedom because the rumor is that. Oh, that's OK. OK, that's why. OK. All right. Connected the dots for me. My history.
00:07:34
Speaker
And I mean, the one highlight, if you are planning any listener plans to go to the history of Charlotte Museum, they do have a really old house from 1774. And you can take a tour and they do two tours on Saturdays, and it's $8. What I was amazed is I've never gone in a historical tour for an hour and 45 minutes.
00:07:54
Speaker
Like I, I've never gone on a tour for an hour and 45 minutes. That's a long time. That's a long, that's a long. Yeah. Yeah. They have like walk breaks and like, I mean, like sit breaks and like Gatorade to provide you so you don't get tired. That's a long time. But they teach you, they teach you really great fun facts about the fact that like early, early bug spray was bare fat mixed with Rosemary, which, you know, I need to get some for the house. I just need to get a jar of bare fat here. Spread some on your arms. Like just put some
Historical Reflections and Humor
00:08:22
Speaker
on your arm. You go get that at Albertsons or Albertsons or something.
00:08:27
Speaker
What aisle is that it, Greg? Tell me. The whole time I was on tour, I kept turning to random strangers and being like, I need to get some bear fat. Like, I just need to get some bear fat. I'm going to try to work that into my conversation this week at work, you know. Anybody have any bear fat available?
00:08:50
Speaker
And it's probably my brain because I'm just a strange individual, but the whole time I was sitting there, I kept thinking to myself, man, 200 years ago, all there was was a lot of death. Like, like the lady had 10 kids, the lady had 10 kids. Think about how many kids she didn't have.
00:09:05
Speaker
Like they were all absolutely. They all made it. Like this person, that's actually very impressive. That's very impressive to have that many kids live. No, I worry. Did she have 15 kids and five didn't make it and the 10 made it out. Like what was that was a lot of, that's a lot of work on Mary, man. Anyways. Yeah. That was, those are the things I was thinking about.
00:09:24
Speaker
Lots of it. Yeah, it's that's a it's true though. I mean, that's that's everywhere. My my great great great some number of greats. I mean they had it was like eight kids and I think two survived and the mother lost all the kids in a two year like three year span. Only the kids older than 10 lived like every other and it's just like just happened a lot and and but that's that's all history. I mean, that's a lot of history in history back then was survival.
00:09:54
Speaker
Yeah, I mean, that's that's what I learned. I learned about the whole thing. They had six hundred acres and they were like and and yeah, they came down here, six hundred acres, built it all out. And then, of course, over time has over three hundred years of sold off. So now they only have eight acres, which seems like a pretty good amount of investment at that point, even eight acres at this point. Three hundred years later is pretty big. Yeah, it's a little legitimate chunk. But that's yeah, no, I don't usually I like museums. This one,
00:10:23
Speaker
Yeah, this one needed some work. This one needed some help. Would you be a good museum curator? Oh, man, I would love to be a docent. Well, actually, that's how I end up on the tour, right? Because here's what happened. Here's how they got me to go on the damn tour. They're like, hey, we got two options today for tickets. You can buy a ticket for the museum.
00:10:44
Speaker
But if you want, because in 45 minutes we're doing one of the two tours a day, you can pay an extra eight dollars and you can go on the tour. And I said, oh, really? What's like, like, so does that really a thing? She was like, yeah. She goes, well, I think the reason why people really go on the tour is because they get to touch things. And I went, what? They go on the tour to touch it? Like, that's it? Like, that's like, that's what they go on the tour for. She goes, yeah, most people aren't that interested in tell tell them they can touch stuff.
00:11:11
Speaker
What did we learn here folks? People like to touch things. They will pay to touch things. Wait, hold up. I was like, they should have put that on a t-shirt. I went to the, I touched things at the history of Charlotte museum. History of Charlotte museum. You get to touch things. Brilliant marketing. Brilliant. There was 19 people in the tour. Apparently 19 people wanted to touch stuff.
00:11:36
Speaker
Well, yeah, I mean on a weekend There's you could probably yeah, you could probably throw a rock and hit some people that want to touch some things So that's so yeah, I feel like you would be able to curate a lot of good a lot of good things for a museum I think I would just like to do the tours.
Pizza Preferences and Disappointments
00:11:52
Speaker
I don't think I wanted to curate them. I'm not detail-oriented There's nothing detail-oriented about me Ross
00:11:56
Speaker
That's that's fair. What would be what would be the hardest tour for you to give if you look at the span of just different they like like What the hard-boiled egg tour the history of hard-boiled eggs? How how like like is there is there something you couldn't make interesting? I guess it's my thing because I feel like You've got the ability to spice some things up kind of like I did with our intro song that we've talked about but you know, like what what a
00:12:25
Speaker
Yeah, I think I probably wouldn't do a tour about medical because I don't take things enough seriously. I would just be telling the stories you're not supposed to tell them tour. Yeah, that's true. Yeah. Yeah, I can see that. Like you don't want me to do a tour of like potentially an asylum. That's probably not a good place for Greg to be doing tours at.
00:12:43
Speaker
Because there's a sensitivity that's necessary and I'm absolutely 100% sensitive and that's why I would say I wouldn't do it. Because I would get bored one day and I'd be so desensitized. I'd be so desensitized from the material, I would just be like, so yeah. So this is what they thought was a good idea. Let's just put this rod in someone's head and just give them a lobotomy.
00:13:01
Speaker
And they'd be like, wow, that's not the tone you should say that in Greg. And I'd be like, you know, I don't think so. This is the 75th time I've done this this week. And I'm sorry. There's only so many times you can say it with a straight face and just be like, yes, people were messed up.
00:13:19
Speaker
I mean, there's some things where trial and error and fail-fast works. That's why I'm not in the medical industry either because I would not do well with that. I think my most favorite, I think probably though, I think there is some element of where it is disturbing if you do it wrong. Like for instance, I did the Freedom Trail in Boston and the guy did a Lewis Black impression for the entire tour.
00:13:42
Speaker
Like Lewis Black is not who you want to like have give you a tour of the freedom trail. He was like with fingers and all and getting bad. He's like, no. And I was like, why are you jellin? Be yourself, bro. Be yourself. What are you doing? Oh, man, the whole time. He was funny, but it was just a very odd shtick. He's dressed up in like Continental Congress apparel.
00:14:06
Speaker
you know, you know, that that that established 1775. Oh, yeah. Yeah. But yeah, like, but he's doing Lewis Black style jokes and that style of comedy, which was irrelevant and irreverent for what you were trying to do for a bunch of people that are tourists, right? It's just, yeah.
00:14:25
Speaker
Tourism is an art form. Giving a tour is absolutely an art form. You've got to link it up and I've done some great tours and we talked about that previously, whether it was kind of learning about information, but some of it's the personality of the person giving you the tour, without a doubt. And comedy is hard, right? I think comedy is hard because if people pay to buy a drink,
00:14:48
Speaker
and to sit and listen to you at 10 or 11 o'clock at night, they expect a very different humor than at two o'clock on the Disneyland tram. Like you can't get up and do like toilet humor on the Disneyland tram. That's not where you do that at. It's straight dad jokes. It's straight dad jokes at one time. You can do it at one time.
00:15:05
Speaker
But I think that's important, right? I think knowing your audience and dad jokes are fantastic sometimes and they're really good for daytime tours. I however, when I was in college, I used to do the night prowl for the Texas, for University of Texas. And that was a lot of fun because all your jokes are just about food fights and streaking and talking about like the wars between the architectures and the architecture people and the engineers and all the weird pranks they pulled that I can make funny.
00:15:32
Speaker
daytime humor. I also did the day tour for one summer. Uh, no, not the same. I was, I was, I was not parent. I was not parents first choice for giving tours to their children. Well, let's go look at out of state schools. Wow. We picked this place to go. Like, uh, Greg, you go back and look at the trend, Greg single handedly reduced, reduced admissions that year when he did the day tours.
00:16:00
Speaker
If that's the kind of people, I don't want my children going there. Yeah. So you got to be careful about that. So you're walking tour. It was long. I'm sure you worked up a hunger after that. What's the food situation like in Charlotte? So I made the choice of going to this brewery. And I do understand that pizza looks like it would be an easy thing to make.
00:16:30
Speaker
But there are some choices that you can't take back. And one of those is putting fresh mozzarella on a pizza with all like basically just out of the tub. Right. Because what happened to the pizza was it was it was soggy noodles. Like I've never seen this before. I have never seen pizza basically disintegrated on a tray.
00:16:53
Speaker
See, I didn't think you could make pizza sound unappetizing and you just succeeded. It was soup pizza. It was like the red sauce and mixed with the water and there was like floating cheese on top of it. The beer was amazing at this brewery, but this pizza was horrendous. Like it was just the worst and the worst I've had in a long time.
00:17:13
Speaker
It's not a come for the beer, stay for the pizza type of situation. No, when Frozen gets 10 stars over this, like you start to go, oh man. Yeah, I know. Something's got to change now. It's not delivery. You said pizza. So we now know what we're going to be talking about for the rest of this episode of the podcast because he said the words pizza.
00:17:38
Speaker
We all know Ross's favorite topic. Well, we don't know. We now know Ross's favorite topic is pizza. So I did a, it's funny you mentioned the mozzarella. I did a.
00:17:48
Speaker
pizza, lunch, and learn at work. And it turned into, hey, we're going to get people's tips because we have some people who are legit. I mean, they're using the metric system, Greg. And for those of us in the United States who still haven't wised up to learn that the metric system is the superior units of measurement to use,
00:18:10
Speaker
That's, that's legit when they're weighing stuff out in grams to be more precise with when they create their dough. So, but it was, it was a lot of pizza maker people. These are people who like make pizza pizza maker. So I was, I was fortunate to be invited to somebody's place who was hosting and like, got to watch the process and I learned, you know, low moisture mozzarella, you know, all the different, you know, pizza things. And then I realized like, there's,
00:18:38
Speaker
There's types of people, pizza people. And now you probably have a better categorization than I do because mine was very off the cuff when I was experiencing this, but are there pizza people? Are there certain types?
00:18:57
Speaker
I think there's three primary types that I've come up with for pizza. And I think the first one is the one that I think doesn't give other pizzas a fair chance. And those are the regional butt heads. Those are the ones who are like, New York pizzas all day is, or Detroit pizzas it, or Chicago pizzas it, or like,
00:19:17
Speaker
They like Kansas City pizza. Have you had or St. Louis pizza? Have you had that? It's like a saltine cracker with like American cheese on it. It's the most amazingly weird stuff. Like Pizza Hut was doing Kansas City pizza like when it first started like flattened like the thin and crispy. That's the original Pizza Hut pizza.
00:19:34
Speaker
Like that's the original one like cracker with like American cheese. Yeah, that's that's that's and there's a bunch of people on like it's gonna call me a regional butted But my point is at least you try it unless you go. Okay, that's a whole different vibe that they like this taste This is what their thing is, but that's all that's all they like. That's all they like. That's all they're like Right, okay, so that's that's that's category one
00:19:57
Speaker
Right. Number two, I think, are topping snobs, right? Like, they're the people who are just like, well, if it's not, you know, homemade sauce, or it's not, you know, the pepperoni or the, you know, because pepperoni is not a real thing. That's an American invention. It's not salam, like, like, whatever, like, they know exactly what they want in their pizza. It's got to be fresh toppings. They want barbecued chicken with a honey barbecue glaze on that. What all those people, right?
00:20:23
Speaker
And then there's probably the people that that I think are probably most true to Pizza are crustophiles like they are like they They are all about They're all about like the different things that are put in the crust like not pure wheat like some like like a little bit of a cornmeal thing going on or like true wheat or
00:20:46
Speaker
how do you as a hand toss dough or machine press dough and like they can taste those things they know it makes in the changes the consistency of the pizza and they're obsessed with that stuff and those are the three types of people that are really you'll hear about if they're pizza people yeah yeah they're pizza people i mean i think i i would consider myself a pizza person i
00:21:09
Speaker
But you know, I'm a special little snowflake. I would classify myself or my wife would classify me as a pizza dumpster. In other words, I'll eat any pizza. Maybe not your pizza soup that you mentioned, but that had soup at the end of it. But I'm like, I'm that type of person. You go to like a kid's party and you walk in there and you actually think,
00:21:38
Speaker
we really should have gone to Peter Piper because this pizza is even worse. And I'm still eating like an entire pizza by myself. Cause I'm like, but it's cheese on top of bread. So pizza, pizza dumpster. But I do agree. I think there is a, the crust is such an interesting, it's such an interesting aspect. Cause that's what I was learning about. Like the different, cause you know that you're different regions and this is where they all kind of merge together.
00:22:05
Speaker
Different regions have their type of crust that they use, and it's either the thickness or it's the consistency of the crust, but those require certain ingredients. I mean, I watched this dude make like a Detroit style or like a pan pizza, a Neapolitan, like a true margarita pizza, and it was interesting how things changed. You could keep the same type of dough
00:22:32
Speaker
but the way you prepared it and the way you did it was different, or you could change up your type of ingredients into the dough to make it different as well. So it was fascinating to me. So I do think the crust a file is, that's the equivalent of the audio file for, for music and audio. Those are the people, those are the purists who start like, okay, without the crust, you got nothing. That's right. Got nothing. So now I think pizza, pizza is an art, right? I mean, it's an art.
00:22:59
Speaker
Without a doubt, without a doubt. Now is there from a top, I'm gonna go in as I'm gonna try. Let's journey and discover which category is Greg in. Greg, what's your ideal toppings on a pizza?
00:23:15
Speaker
So I am I am a purist of cheese and sauce. Like I my man sauce. That's I mean, look, toppings are fine. And and there's there are places in time. I mean, again, because I gave up meat for like three years, like, there's a place in time where pepperoni pizza is or salami on pizza is a isn't isn't an event in of itself. Yes. But but if I go to a new pizza joint, the first thing I want to try is what does it taste like with just cheese and sauce?
00:23:43
Speaker
That's right. Cheese pizza. I agree. I agree. And, and you then, because for me, the sauce goes a long way. The sauce is too much. You can ruin it too little. You don't get all the flavors together. And for me, it's the style of pizza as well. Now I remember,
00:24:04
Speaker
you know, if we ever get Chicago listeners, I'm a big fan of Chicago style pizza, do like Chicago pizza, whether that's whether that's stuffed pizza, I got to get my got to get my stuff right, like a Giordano's, which is not even deep dish, it's stuffed.
00:24:21
Speaker
I'm going to want a different level of sauce to cheese ratio on that than I am on another, like a New York style pizza. Because I've been to New York and I've had the, you know, you fold the slice, you know, I wish it was still a dollar inflation, a dollar whatever slice, you know, you fold the slice, it's tasty. It was 40 degrees outside, which is bone chilling for someone like me.
00:24:46
Speaker
it's good pizza. But then again, I'm a hard judge for that because I'm like, my pizza dumpster. Well, but but I think, well, like even Chicago takes Chicago, you've got home run pizza in Chicago, which is like a puff pastry crust. Like a whole different I mean, it tastes like you eating a croissant on the bottom of a pizza. Like it's it's amazingly buttery, very different consistency. I think if you
00:25:10
Speaker
If you are a snob about it, regardless, I think this is, I feel the same way about music. If you're a snob about anything, you're missing out on some level of experience. I think with pizza, it's a great example of America, because it's American. It truly is American. I know it comes, Napoli and blah, blah. But let's be honest, pizza itself is uniquely American at this point. And it's one of the few kind of rustic foods, cheap foods that we have that's American that,
00:25:38
Speaker
And people will hate that because it's Italian. But it's an American food. It's a truly American food. And I think people really do gravitate to their region for pride reasons. But a true cheese sauce crust pizza will show you what that culture appreciates, what that group of people appreciate. And it gives you a taste of the flavors around. And it's why frozen pizza is hard because frozen pizza is trying to meet the demands of a mass market group, plus anything frozen is never as good as fresh. Anyway. Correct.
00:26:08
Speaker
But even Chicago, right? You got six or seven different Chicago brands that do the deep dish pizza or the stuffed pizza. And they're all different and they all have different things. Like me, I like a spicier sauce. I like a little bit more of a richer whole milk mozzarella cheese than kind of a skim milk cheese. I like that really dense, fatty creaminess about it. And a crust I like to have a crust that gives a little bit of a give when we're talking about Chicago pizza.
00:26:33
Speaker
New York Pizza, I like a thin, I like a bubbly, I like it airy, and I like it light. I like it to be a light, light, really light pizza.
00:26:41
Speaker
So is that, which is your go-to though? Like if I could have, if I could go into the kitchen behind you, I don't know where your kitchen is, I'll be honest. If I could go into the kitchen and you were going to whip up a pizza and you have the best chefs in the world, best pizza makers in the world for their region, what would you typically gravitate towards? New York deli style pizza all day, man. New York deli style pizza for me is my favorite. It's just,
00:27:06
Speaker
slice sitting on the glass, go and get a slice, put the slice on. And I think Ropolo's pizza in Austin does it probably the best in Austin, Texas, right? The closest to that. Now granted, don't go eat it like at two o'clock in the morning like people do after being drunk. But during the day, it's some of the best pizza there is in the area. Greg, you want to know the last time I've been up at 2am? Sorry.
00:27:31
Speaker
continuously up until 2 a.m. I have a bit of an insomnia so yes last time I was up at 2 a.m. was earlier this week but like it I won't go there too I promise you I'm gonna have to check that out rope bellows yeah I actually because my birthday is coming up I used to do that every year for my birthday would drive to Austin to go to
00:27:49
Speaker
to get that pizza. You're gonna get soupy pizza for your birthday? Is that to bring it back? No, I didn't see a pizza for my birthday. But that was that was what but actually living in Charlotte, living in Charlotte, there's a lot of really good pizza joints here. Better anyway, let's just say better because you have such a New York transplants down here on the east coast. Okay, okay. That's what I was wondering. It's it's it's because the people the people that are living there have brought down that
00:28:16
Speaker
cuz like Charlotte doesn't have Charlotte like there's not like there's they don't have a certain I Don't know. This is fried chicken in pork country, man Like this you go to the Bojangles and you go get pulled pork like those are Bojangles is fried chicken. By the way, that's there's a whole there's a whole another episode right there on fried chicken I got it. I got a Gus. I got a Gus is a block away. That's dangerous Dangerous Gus's is so good had to do that when I was in Memphis. That's that's amazing stuff
00:28:43
Speaker
Now, I know we're running close to time here. We talked about a museum conversation. Well, we started with castration, folks. I apologize for the... You see what we did there? We said it was going to be random. We brought it back. We brought it back.
00:29:02
Speaker
I gotta know for the show notes, I gotta remember what I'm gonna type up, like I type up detailed show notes and sling this over to Greg and be like, put it up, I'll never listen to it again. So we made our way from, we'll just say from goats, goats and rabbits to museums and to pizza, soupy pizza, but then delicious pizza. We have plenty more food conversations, I think.
00:29:29
Speaker
At some point in time, we need to talk about, and I'm sure somebody's done this, and if they have, I'm going to be like Jefferson, be like, I didn't hear about it. That must not be true. I didn't copy it. We've got to change the food rating system because it bugs me.
00:29:47
Speaker
I just need to know how long you're willing to wait for that dish. In other words, I go look up a restaurant and they say, this entree is amazing. And I sit there and they're like, OK, it's going to be a 45 minute wait to get into this restaurant. Nope. Hard pass. I don't need one star, two star, five star. I need to know how long you're willing to wait for that food because I don't think I've ever experienced food. That's good enough to wait for more than an hour.
00:30:16
Speaker
Maybe that's just me, but I don't know.
Barbecue Experience and Social Insights
00:30:19
Speaker
Thoughts, Greg. I think it's an experience thing. If the experience is that we get to sit around and like have drinks and sit and have a conversation, but I'm not waiting in line at Franklin's Barbecue. Like Franklin's is great. I had it one time. You got to, right? You got to go to Franklin's Barbecue, but I'll tell you this. Absolutely. There's nothing about that weight that you can't get really good barbecue at Augie's or somewhere else in Texas. It's not close enough. It's not close enough.
00:30:40
Speaker
Like, don't get me wrong. Franklin's is one of those on my list where it's the best. It's the best I've had personally. And it's hard to explain to people why it's so dang good. And the one time I went there and had it fresh, we waited for three hours, but you know why we were sitting out as a team, we were playing games. We were doing stuff. It wasn't necessary. Yes. The, the food was why we went there, but it was really, we were hanging out. People were doing it where we had a project celebration.
00:31:10
Speaker
It wasn't, I was not going to go there and get there at 8 a.m. for them to open at 11 o'clock just sitting there by myself bump on the log waiting for food. Not worth it. And I think that's the part of it, which is the price of admission, right? So what's it cost? What's the weight? What's the price of admission? And the problem is, is that oftentimes I think anybody has this experience and something we can talk about the next time is
00:31:34
Speaker
that almost every time, the lower my expectations, as we've talked about already in another episode, the lower my expectations, the greater my experience. So if you create a huge expectation for me, I'm pretty sure that you're not going to meet it. And see, that's why this podcast is going to kill. I mean, we started out with the name of unmotivated unprepared.
00:32:01
Speaker
Right. See, they say, they say we're unprepared. Bring it back around Ross. They say, they say they know, they know. We're going to crush. Absolutely crush. No, this is good. Yeah. No, that's, um, I've worked on a complex algorithm. I'm lying that around that price, how long you're willing to wait. And I gave it a score, all rights reserved. It was called the goodity score.
00:32:28
Speaker
And I know good, I know goodity isn't a word, but it'll show up on urban dictionary after we get enough. Goodity is, is all in the eye of the beholder though. How long you're willing to wait, how much you're going to pay. So it's, it's a super complex, complex scoring system, but it's the goodity score. Um, Pacer, if you're out there listening, I promise I'll give you, I'll give you, um, half the credit for the goodity score. All right. That being said.
00:32:53
Speaker
We always go. We say we say we're going to time box this bad boy to under 30. And we did. We're good. We're still below 35 minutes, man. We're doing all right. We're close. We're close. We're close. Unless, unless you're trying to go to a buffet in Dubai, and then you need to listen to episode two, because being five minutes over, you end up with a delicious other meal that I'm not going to tell you about. So all right. Well, that's all we, I'm just trying to tie everything together. Greg, just trying to tie it all together. All right, everybody.
00:33:23
Speaker
Thank you for joining us for episode three of our wonderful podcast. I'll say it's somewhat wonderful. So your expectations are blown away. Greg, would you like to would you like to impart the viewers, the listeners with any final words of wisdom? Not this time. I think I think from a homework perspective, just remember
00:33:50
Speaker
look at who, where you are, what you want to experience, how you want to experience life and set your expectations accordingly because the adventures you'll get into will always be better than you could have ever expected on your own.
Final Thoughts: Pizza Tips and Humor
00:34:03
Speaker
And please, for the love of God, use low moisture mozzarella on your pizza or it will be soupy. Thank you, folks.
00:34:11
Speaker
We'll talk to you again soon. Thanks for listening to unmotivated and unprepared. Join us again next time as we continue to meander through random topics at a pace defined by our mood, the weather, and what happened five minutes earlier.