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462 — Tour de Citron
15 Plays3 hours ago
Ty & Eric discover the childlike joy of joyriding Lime scooters, as well as discuss Subway’s missed opportunity to chop up some Panzanella, the vibes at Livia on Commercial Drive, malnutrition hacks for losing weight, rizzing up your liquor store associates, and getting authentic greek restaurant service.
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Transcript
Introduction to BetterHelp
00:00:00
Speaker
Alright, let's be real. Sometimes your brain just feels like a messy sandwich. There's too much going on, stuff slipping out the sides, and no napkins in sight. That's where therapy comes in. And we're not just talking about screaming into the void or trauma dumping on your sandwich artist.
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Speaker
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00:00:49
Speaker
Eric, Eric, Eric, what a splendid day it is today. ah Dude, one of the best days of my life. Let me tell you, Ty. We're coming off such a high right now. What a day. What a field trip we had just had.
00:01:03
Speaker
One for the books. One for the ages. Yeah, we are booked for sure. That's right. Why don't you go ahead and describe to our loyal breadheads what you
Adventures in Vancouver
00:01:13
Speaker
and I got up to today? Well, nari nearly an hour ago, we ah hopped on a couple lime scooters and we took a 10 minute ride across town to grab some lunch on Commercial Drive, ah known Vancouver, Cool Street.
00:01:27
Speaker
That's right. If you saw two handsome gentlemen... lime scootering in the middle of a commercial drive into Vancouver, then you probably saw your favorite podcasters in the wild. That's great Wow. That is crazy.
00:01:38
Speaker
And man, dude, those, those little lime green stallions, those things can rip. I, I never ride them. And every time I do, I'm just, I'm gobsmacked by them. I can't get, I can't stop smiling.
00:01:51
Speaker
um having so much fun, like more fun than an adult should be able to have. Like it should be illegal how fun those things are. Yeah, dude, it was unbelievable. um Our city is like, I would say like a C plus when it comes to bike lanes. So you're able to get like almost everywhere, especially if you're in the downtown core.
00:02:08
Speaker
And yeah, we just ripped on some bike lanes, hit some back roads, ran a few reds and a few reds. But all I saw was green and lime green. I looked down and all I saw was green. Look up more green, green and green.
00:02:23
Speaker
dude nothing there's just like a dopamine hit from those things you know you just like crank that thing up to full blast you send you all the way down the street like wow this is this must be how um amsterdam people feel like people who live in amsterdam there's biking every everywhere to work you know like it could all be so simple you just like hop on your bike in the morning and then it's you're immediately having the best part of your day first thing in the morning. Yeah, i like that. I think it's the individual mobility, but the the scooter itself like looks and feels like a toy as well. So there's like, kind of like a childlike kind of
00:02:58
Speaker
feeling that comes back to you too when you hop on one of those things yeah for sure like kids get to experience what we just felt every single day with everything they're on the swings they're on the slide they're on their own scooter they're on their like whatever roller blades again they're getting a piggyback ride they're constantly getting the sensation we just got yeah 24 7 that that dopamine infested rat that i live next to um in my neighborhood ty there's a group of preteens who are just terrorizing the streets with their e-bikes. know if you have the same problem where you live, but these three kids have like these like e-dirt bikes and they're like doing wheelies on the sidewalk and shit. It's like terrifying the ah old ladies.
00:03:39
Speaker
But um honestly, looks fun as fuck yeah dude well like this kind of like stereotype of like the high school rat pack of boys on bikes never really went away it just became a new like born again as a new evil right yeah they just iterated on it yeah like we're not getting the stranger ting style uh biker gang roaming the streets late at night well they're not pedaling anymore they're uh worrying their little battery that's right vroom vroom Um, so yeah, Ty I hit the, ah the Lime scooter.
00:04:12
Speaker
We don't have Lime bikes in our, uh, area here, which is unfortunate because they're like slightly less dorky. They are slightly less dorky. You can kind of blend in. Yeah, totally. But that's part of the fun of the scooter. It's like, it's so novel and so whack that I feel like pseudo, like a little bit embarrassed to be riding it. Like I'm looking, I'm checking my shoulder clock in my, my six o'clock.
00:04:34
Speaker
Uh, just making sure. I think it's part of it. Like you're, worry that someone's gonna see you exactly it becomes more fun yeah you you know you're like kind of outrunning people's ability to identify you yeah totally um but yeah i would actually prefer to have a line bike i think it's more fun the new ones now have the throttle on them as well so you don't have to pedal the bikes oh you just you just kind rip yeah and she trigger finger exactly yeah you can pedal if you want extra boost or if you hit one of the dreaded turtle zones
00:05:05
Speaker
Um, but
The Fun of Lime Scooters
00:05:07
Speaker
yeah, they have a throttle. So you just kind of sit there like a fat fuck, like a Uber Eats driver. Yeah, dude. I love this new age of exercise where there is no exercise. It's simply, it's simply causing traffic jam. Just another way to exercise your thumb.
00:05:18
Speaker
I feel like we didn't have enough of those already. Yeah, totally. got a thumb imbalance here my right thumb is uh just so jacked it's never been a worse time in all of human history to not have thumbs like whoa yeah it was like the thumbs are what separated humans from all the other animals so like if you don't got those guys those couple two digis right now you're you're really missing out and i feel really bad for you dude 2008 would have been the like housing market crash, but also the dark c ages for thumbless guys. So that's when the iPhone came out, right? Yeah, totally.
00:05:51
Speaker
And that was before they got all the accessibility features. It was just touchscreen only. That would have been really tough. you're You're putting a lot of mileage on your index for sure. Yeah, you're you're walking around typing like grandma. Yeah. doop poop do do do do And what's this other thing with like, um grandma, just like any generation older than me.
00:06:10
Speaker
When they take a photo of gilps. Yeah. Uh, there's this like thing older people do when they take a photo where they like, they get in the same posture you would, if you're like going to swing a golf club where you're like, get your legs shoulder width apart, kind of nice sturdy stance. Right. Pop the bozo. Yeah.
00:06:30
Speaker
pop the bows out left and right. And you're like, you almost like stick the phone in the air, like higher than your body. and then you turn a landscape. So you kind of have this like awkward, like hands distance apart too.
00:06:43
Speaker
It's like you're going to catch a Frisbee. and Honestly, yeah, you're prepping for landing of the B or like it's a yoga pose. Maybe. I don't know. There's, it's kind of like how a goalie stands during a like a penalty kick. Yeah.
00:07:00
Speaker
It's fascinating. And every single person like does this pose. And what are they doing when they do that pose? I think they're trying not to like piss while they take the photo. Like, I think they're just, trying to hold it all it's a lot of like multi-dasking yeah they're embracing their core yeah exactly they what's left of it i think that's just yeah maybe it's actually about staying sturdy you know yeah you can't if you're looking at your phone you're not looking at the horizon and you don't want to lose your balance at that age yeah it's an athletic stance exactly you don't want to take a tumble uh well back to our lime rye tie we we skirted across town for a nice little
00:07:35
Speaker
Late lunch activation at Livia.
Exploring Commercial Drive
00:07:37
Speaker
Yeah, dude. Livia is like the best, definitely the best restaurant or like place to hang out on the drive. Maybe all of Vancouver on the right day.
00:07:48
Speaker
It's definitely not the best restaurant, but you're right. It is one of the best places to hang. It's a good hang, especially for like a late afternoon a glass of chilled white wine on the patio. A little spritz action. Yeah. Yeah. Watching the ah creatures of commercial drive kind of mosey around. Oh, there's some critters out there for sure, dude. Yeah, I will correct myself. it's The food is so-so, but the vibe is impeccable and like what a hang.
00:08:12
Speaker
Yeah, absolutely. The food's like, presentation's a 10 out of 10. Yeah. The food quality and taste probably a 7.58. Yeah, I think that's generous. Depends on the dish.
00:08:23
Speaker
Sure, yeah. I mean, I had pasta today, so. Great dish. It was fine, yeah. It was a plate of pasta. I could have made that. Yeah. Your salad, though, looked absolutely delightful dude they dressed that shit up it was so good oh i had a pensinella salad i had to ah you ordered it and he explained it to you and then i still have to clarify what it was on the menu because i wasn't even sure what you got like what are we pointing at here right many pictures i thought i was fucking with him because you immediately ordered it or no you ordered it and then immediately i was like what is this pointed to the thing you ordered after you had asked the same question
00:08:57
Speaker
Yeah, I guess like the panzanella is kind of ah like a pseudo salad to begin with, you know, in the same way that like pasta can be a salad. I mean, so many of the things on the menu sound like pasta. So I am glad I clarified. totally. Imagine I thought I was getting a pasta and I got the same salad as you. That'd be crazy. That'd be crazy. But like, the dude asked me if I wanted enzalada.
00:09:16
Speaker
And then I was like, yeah, sure. Give me some greens. And then it's the panzanella, it's the enzalada. And that's not, that's more green than green. So like, i dont well It's got, it's a breadcrumb salad, essentially. It's panzanella. I wasn't really watching. Can you walk through what was going on in there? Yeah, yeah. We got like a bunch of ah breadcrumb, right?
00:09:35
Speaker
Kind of like a a nice hearty base of crumb. And then you get a little bit of arugula, a little bit of heirloom tomato all chopped up in there, some peaches, some basil, a big ass slop of burrata.
00:09:48
Speaker
You were salad vating, weren't you? I was, dude. I was salad vating for this penzanella. Penzanella. Penzanella. And it's so fun to like have a penzanella all dressed up, you know, like in in its like best mode because it's it's kind of a pedestrian salad, you know? You're supposed to use the leftover bread, leftover ingredients to kind of whip this thing up.
00:10:07
Speaker
Oh, that is a nice thing, actually. Like yesterday's bread, it's kind stale. It's been sitting out all night. Yeah. And then you just kind of toss it in some olive oil and it's good to go. Round two. We're re-moisturized, you know, re-hydrated. Re-hydrated. It's like liquid IV for bread.
00:10:24
Speaker
So I i was quite enjoying it. I did feel like the peaches were a little little bit like not quite right, but can't be perfect. Not quite right. What do you mean? Not quite right.
00:10:35
Speaker
Oh, all right. like like These peaches are not right, sir. Yeah. Send them back. Send back the peaches. Put them on the vine. Yeah. A couple more hours and they should be good to go. Yeah. But Eric, I don't know if we were really discussed this, but I think like the Pansanella salad should have been Subway salad play.
Creative Food Ideas
00:10:52
Speaker
They always have offered a salad, but the base is always shredders. Dude, this is fucking one of your best takes I've ever heard. Thank you. Yeah. Like, Why don't we get the bread, chop her up, put her in the bowl, toss it all together. I'm eating my sandwich with a fork now.
00:11:07
Speaker
Yeah, you can even use yesterday's bread. you can Like Subway is probably throwing out bread. Actually, probably doesn't go bad. Let's be real here. I was going to say, it's kind of like that McDonald's thing where they like leave a Big Mac out for like five years and it looks the same. Yeah, yeah, yeah, exactly.
00:11:22
Speaker
don't think that bread's molding whatsoever. Hell no, dude. That bread is staying soft and supple, ready to absorb all the honey Dijon. And a sweet and sour, whatever the fuck. If you want to live forever, you should, and you are what you eat, you may want to eat. Try this bread.
00:11:38
Speaker
Yeah. Dude, Brian Johnson hates this one trick. yeah Just a foot long a day. The Brian Johnson, Jared Fogle Venn diagram is larger in the middle than you think. It is. And on the waistline.
00:11:51
Speaker
yeah Although... Like Fogel's waistline shrunk, not because of Subway's health benefits, but because of the carb deficit he had from probably eating there.
00:12:03
Speaker
Carb or nutrient nutrient deficit. Oh, I see. You know, just malnourished. He was so malnourished. I think he was just malnourished. and i And that's what the dark side of that story. They don't want you to know. That's the dark side. That's the real tragedy here.
00:12:18
Speaker
It was malnourishment. Yeah, that is tummy wasn't full full. Yeah, he exactly. man Poor Fogel. Yeah, we should get some panzanillas on that menu. It seems like such an obvious move. I think you just asked them to make it for you.
00:12:30
Speaker
Yeah, dude, probably just like chop it up. They're going to cut the bread anyways. Yeah. fuck we got to like start bullying our sandwich artists more in order to like break the current constraints of of the payment terminal I agree because I can already foresee our problem here it's like are you buying a salad or a sandwich because you can't buy just the bread on its own you know I mean unless you request a sandwich but then everything on the side in a bowl and then they're going be like well you got to charge for the bowl it's like fuck you guys yeah you what I mean
00:13:04
Speaker
Maybe a per ingredient model, a micro transaction per cucumber slice is the way to go at this point. Yeah, I don't, I don't mind that. But, um, the with the penzanella tie is we got to start from the whole tomato and we got to dice it or not dice it, but like cut it into wedges.
00:13:21
Speaker
You know what mean? We don't want fries. We want wedges here. So let's, let's go back a step, chop up the tomato the right way. um you know Maybe just tear apart the bread.
00:13:34
Speaker
Nice organic lines there. um And then what else? What else goes in there? That's true. mean Dude, no, you don't need to chop it. You're right. you just pull up It's pull-apart bread. Of course.
00:13:45
Speaker
Of course. And the tomato, of course. they should We need a wedgie. We don't want no slice. Wedge it. Exactly. And I think that's the case for any other veggies. Like maybe you can work a little cucumber in there. It's bit unconventional, but Hey, it's still Mediterranean vibes.
00:14:00
Speaker
Yeah. But you want those kinds of wedgies too, you know, little chunkier. Yeah, no, I fully agree. time Um, some fresh herbs would be nice. Yeah.
00:14:12
Speaker
What's more to really ask for, I guess. I don't know. I don't know. But, uh, Ty and I, it's important to mention that we also had happy hour drinks. Oh yeah, of course. Fucking brilliant move today. Oh, on a weather like this, how could you not? No, du it felt so good.
00:14:29
Speaker
You know what also felt good, dude? Not getting ID'd. I get ID'd so much. Really? feels good not to get ID'd. Yeah, you've been I've noticed you've shaving a lot more. Yeah, yeah, yeah. That's why. Makes it a bit tougher for me. But I was actually, this is a really funny bit. I um i walked past a bar the other day.
00:14:49
Speaker
And the guy outside take checking IDs at the bar was at, like, I could tell he was in a discussion with one of the customers or aspirational customers that wanted to enter. Right.
00:15:01
Speaker
Presumably soliciting two pieces of identification to confirm the age of said customer. But all I heard as I walked by, as I heard the customer say one line, and he said, I got a driver's license and a mouth guard.
00:15:12
Speaker
Is that good enough? A mouth guard? Yeah. Like dentures? Yeah, i guess so. just like at He just assumed at a certain age, a mouth guard should count as a substitute for identification. There is an age limit on those things. I think so. You got to be over the age of 65 to qualify for it to be ah under benefits, right?
00:15:31
Speaker
Just like, come on, man. I got a mouth guard. Let me in. Yeah. like, dude, I'm fucking balding over here. get Let me in. Yeah. Yeah. Look at the hairline. Yeah. You think the teenager would have this?
00:15:42
Speaker
I mean, to be fair, once I shaved my head, Ty, I've been getting way less ID requests. I believe that. Like, less than half from before. Wow. Obviously, say I'm older than what i my age was back then when I had ah longer, luscious locks.
00:15:58
Speaker
Mm-hmm. But... yeah i don't know. I just like never get ID'd anymore. That is, yeah, that's a significant drop in conversion. Yeah. um I also riz up every single frontline worker. Oh, of course. Like every, every single lady at the, uh, uh, liquor store knows me by my first name. He's always making some kind of alcoholic joke.
00:16:16
Speaker
Um, like last time, uh, he's always just joking guys. Yeah. Last time I was, uh, talking to one of the ladies at the counter and I was like, yeah, my, uh, um,
00:16:28
Speaker
or no, she was trying to help me out with something. And I think she said like, um yeah, do you, do you need any help? And said, yeah, but I chose to come here instead. Nice. Wow. That's such a classic dad line. Yeah. Of course you're not getting ID'd if you're dropping bits like that. That's all really good and bombs there. That's so good.
00:16:45
Speaker
Came here instead. And brilliant. So yeah, that's your fast track. So if you need help, you can go to the liquor store or you can use better help and follow ah the link in our description for a sweet disky on that.
00:16:59
Speaker
That's right. That's right.
Dining at Celine
00:17:00
Speaker
who Um, Ty, before we close out today, I do want to talk to you about a brand new novel, ah dining experience that i had the other day. Oh, wow. On Monday, on a Monday night of all times.
00:17:12
Speaker
Um, I went to new AG and restaurant Celine Oh, I've heard of Celine. Yeah. Fraser Street, right? No. Oh, Hastings Street?
00:17:22
Speaker
Yeah. Hastings Sunrise. That one tucked away there. Yeah. Yeah. Penticton and Hastings. Oh, yeah. I've been wanting to check that spot out. Walk me through it. The sister restaurant is on Fraser. That's probably what you're thinking of.
00:17:35
Speaker
We're back in Crow's territory here, guys. Is it above us? It's not. It's not. We're clean. We're clean. um Anyways. ah Yeah. Went to Celine. Had a nice early res on Monday.
00:17:47
Speaker
And honestly, very nice experience. Great vibes there. um When I had books online, I booked bar seating. And when we walked in, she was like, look, I know you booked bar seating, but we actually have two options for you.
00:18:02
Speaker
There's the bar where they make the drinks. There's also the kitchen bar. Dude, always take the kitchen bar. Of course. Yeah, it was pretty cool because um it kind of looked like high top seating.
00:18:14
Speaker
there was, there were no chairs. It was just like one sided booth facing the kitchen. Um, so you see every single dish just come out. They'd be like, ready, ready, boom, boom, like passes up.
00:18:25
Speaker
I feel like that. Um, it's like you're watching the bear. Yeah, exactly. Um, you'd see them doing Coke over the sink. Um, yeah, so we were just chilling there and it was, it was really cool get,
00:18:36
Speaker
nice and cozy with bae at the booth. Dude, every meal is table side when your table's in the kitchen. Yeah, exactly. That is so fun. I always take that offer if I'm given it such a treat. Yeah, it was such a treat. so It's good to see how the sausage is literally made. yeah Yeah. um That's when I realized that like every food dish is like pre-made.
00:18:57
Speaker
Like everything is just like comes in a container and just like eat it up for two seconds. It's all baked soup, baby. Yeah, exactly. um Excuse me. This is coming to bag. Yeah. I mean, like, I guess that's the, what makes a restaurant actually function is because it's like, if you like want to make a hamburger at home, like it's going to take three hours.
00:19:16
Speaker
Why doesn't it take a restaurant three hours? Yeah. No, exactly. It's all prepped. um But I'll walk you through what we ordered. We had, yeah immediately I was like, bartender, I need a beer. Of course.
00:19:27
Speaker
um Some Greek pilsner. Nice. um It just taste it tastes like tax avoidance. but don't know why. Are there pilsners in Greece? I didn't realize that was what they were doing over there.
00:19:39
Speaker
I think the Greek language with all those silly characters is holding back their, um, economic opportunity because the Western mind cannot comprehend what anything is. I don't know, dude. I think it's the fat Greeks who holding themselves back. I don't think it's the language. think it's their fat, lazy, lazy population, relaxed, uh,
00:19:59
Speaker
Relax is a nice way to spin it, but yeah, we're on the same page. that yeah Um, no, what did we do? Oh yeah. We also ordered the, um, It's called the baba ganoush. Of course.
00:20:12
Speaker
The mussels and octopus. Oh, baby. Which came in a nice chili sauce. um We had some pasta that they were really peddling. They were pushing the pee? They were pushing pee over at the fucking Aegean spot.
00:20:27
Speaker
Yeah, I, in hindsight, I realized I got sold to because you could hear every single table. They'd be like, oh, the pasta here is incredible. Really? Like the server would say that as they are taking the orders down. That's a red flag to me. Kind a red flag, but we were, we didn't hear that until after we ordered. So we, we didn't really know.
00:20:44
Speaker
Damn. But um I kind of knew better. I was like, pasta at a Greek restaurant. Dude, it's always a miss. so It's always a miss. It's never a hit. it Stick to the hummus or the whatever, the tzatziki I need. Exactly. Yeah.
00:20:55
Speaker
Um, like it was good, but I would just go to an Italian restaurant for way better pasta. Yeah. Um, but we, we had that, uh, it was like a lemon sauce, lemon and breadcrumb. And then the last thing was, uh, steak, but it was topped with anchovies.
00:21:12
Speaker
Oh, that's kind of fun. A little surf and turf. Yeah. A little surf and turf. Greek style. Yeah. Yeah, it was that was my favorite. um Every single dish, dude, such insanely strong flavors. Like my tongue was fucking vibrating. I believe they got some potency there. They're not afraid to mess with a little garlic, a little zip.
00:21:28
Speaker
Lots of garlic, lots of onion, a lot of citrus in there to citrus, um chili. Everything was spicy, dude. When you get like like a super umami anchovy on a super rich cut.
00:21:40
Speaker
Yeah. of Beef. Wow. Dude, that's that's awesome. Yeah, it was honestly really nice. i think it was more of vibes place. Yeah, yeah. or The interior looks very alluring.
00:21:51
Speaker
It's super alluring. um Nice, ah like, glassware and shit. Oh, of course. You ain't a tzatzik freak? You stayed away from there? Too obvious, I think. Yeah, that's fair. Baba Ganousha is a bit more of a sleeper dip. I know, yeah. They they were like...
00:22:09
Speaker
pretty helpful in saying that like don't get both the hummus and baba ganoush because uh you'll get two pitas and you'll fill yourself right up yeah you got to save some room for your anchovy anchovy chopped steak exactly so uh that was a nice tip from our server who uh got reamed out at one point by the manager oh no way funny yeah is he doing coke in the kitchen yeah um no he's just being like little too nonchalant for the manager's liking.
00:22:33
Speaker
But I didn't really have a problem with them. I don't mind when the server server like lets his guard down a little bit, you know? Takes his bar off the bra off. Yeah. The veil of professionalism it can be kind of...
00:22:45
Speaker
facade can be undone a little bit. If anything, he played the Greek stereotype little bit better. That's true. Yeah. You're kind of looking at that. He super absent. Yeah. Who the fuck's our server? He's having a cig at the alleyway. Taking a nap. Yeah.
00:22:58
Speaker
ister It's true to the experience. That's kind of even how I felt at Livia. I'm like, why is the service here so slow? And it's like, because it's authentic. Yeah, exactly. That place is French, right? I'm not really sure. It's somewhere between. They only carry Italian beers.
00:23:12
Speaker
And they only... to have pasta and panzanel salad on the menu. So gotcha. I'm assuming we're we're we're like Italian, but we're like, like Northern Italian. You know, this is like ah Genoa or a Turin or a Milanese style Italian.
00:23:25
Speaker
That is kind of where I was picturing it in my mind, um but more so on the West Coast or the West side, like bordering France. Yeah, that's kind of the corner I'm thinking of. Yeah, you can just kind of feel like there's a French influence to their seating arrangement. and too Yeah, I kind of overall aura.
00:23:43
Speaker
Yeah, it's kind of ambiguous, but we like it for that reason. Yeah, yeah. It's funny how there's kind of like a vibe to a place that you can almost pinpoint on a map. Yeah, I can almost put a pin on like GeoGuessr style. Yeah, exactly. Where's the exact restaurant that this restaurant is a derivative inspiration from?
00:23:59
Speaker
Because you know they made a Pinterest board from some other random restaurant somewhere either in like Bordeaux or maybe over in Milan. Who knows? Or Bologna. Or Bologna. Yeah.
00:24:11
Speaker
I mean, I had a carbonara. Where's carbonara from? I bet you there's an Italian town called carbonara. Of course. yeah Obviously. That is the nice thing about Italian food and stuff like that. It's like, if you want to know where it's from, just fucking type it into a map.
00:24:27
Speaker
It's right there. So Subway did something right when they're like, it's called the BMT. Yeah. Yeah. From Boston. It's from Boston. A real Blue Lives Matter stronghold. Yeah, for sure.
00:24:40
Speaker
Anyways, that's my that's my story. Thank you for sharing. I'm definitely going to put that spot on the list. It's already on my list. I just got to get a reso on the books now. Yeah, for sure. It's pretty exciting. Have you peed the menu yet? Because I didn't i don't know if there were many.
00:24:52
Speaker
There's not. It's pretty light. i'm talking We're talking dips. We're talking a little bit of like maybe some cheeses. Three orders of hummus, please. Fill up on the appies. I don't want a little extra pita. Yeah, exactly.
00:25:03
Speaker
Get this guy some pita. He's hungry. A little pocket pita to go if that's fine with me. Yeah, totally. I think the pasta we had was vegetarian, though. So you want to step into some 7 out 10 pasta.
00:25:14
Speaker
Red or white sauce? It was lemon. Oh, like an oleo kind of? Yeah, exactly. Okay, that's fine. That's fine. With some chilies and tomatoes. You've got to do it really well. It's too simple, you know?
00:25:26
Speaker
It was nice, but ah should have known better, you know? Yeah, I followed that trap a lot. Yeah, I mean, we would have... Honestly, we were going to order the lamb chops instead of that. um but that would have been too much food yeah that's fair and ah you're really eating for two when you go for on a date night right yeah i'm drinking and eating for two and i'm driving home after uh we did have some nice greek wine which uh tasted like it was like a meal in a glass oh yeah they got some hearty wine over there yeah du it was like such strong tomato and olive oil and
00:26:02
Speaker
whatever flavors in there was it was nice complemented the beef and anchovies very well and they're not just heavy with the tannins they're heavy with the pour over there you know the greek pour is always a little bit little bit fuller who totally maybe that's why they're always snapping snapping napping oh napping yeah they're they're just passed out passed out And I think we're out too, Eric. This has been a wonderful episode.
00:26:29
Speaker
right, breadheads. Thank you for joining us. Ciao. Ciao.