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360 — Think Twice
30 Plays2 months ago
Ty & Eric discuss Subway’s new potato ring sides, their top 4 edible ocean dwellers, becoming passenger princess on a yacht, why Forest Gump is a dump, their pale, old and aching bodies, plating your footlong like a deli would, the anatomy of a gizzard, the Old Spaghetti Factory’s sleeper success story, and Ty’s shrimp bodycount.
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Transcript
Fitness Struggles and Gym Humor
00:00:06
Speaker
Breadheads, how are we doing today? Ty, how are we doing? Ty is doing great. How is Eric doing? How are the breadheads doing? Oh man, I'm doing absolutely fantastic. I'm feeling like really sore. The whole body is kind of sore, Ty. I went to the gym for the first time in maybe a month or so. You worked every muscle. I worked every muscle, Ty. I went for a 45 kilometer bike ride and then hit the weights. And I got to say, I feel like an old geezer right now.
00:00:35
Speaker
You're giving Geezer a little bit, opening the episode with such a topic. I guess like you and I have only really worked two muscles over the last month, which is our our tongue and jaw. Excessive mewing. Excessive mewing. I was gonna say our jaw and our peckers. Oh yes. Can't forget that muscle. But yeah Ty, I gotta say I gotta to get back into proper shape. I feel like a just like a lazy I don't know, I was still weak. ah you know I went to the gym, I was not putting up the same numbers as usual.
Seasonal Self-Evaluation and Skin Perception
00:01:10
Speaker
I get it. And I just gotta to get back into it, I gotta walk in.
00:01:14
Speaker
It is a little funny to have these thoughts at the very tail end of summer, but I understand that with the changing of every season, we re-evaluate ourselves and look where we can improve. totally you Got gotta to have that perfect winter bod, right? Yeah, totally. I mean, two months of seeing yourself shirtless in photos certain point will make you yeah it'll it'll it'll make you want to hit the gym again, you know? Oh, believe me, I know. I can't believe it's been like, it's the end of summer and I'm still like pale. I like look at myself in a photo from the beach and like, how do I not have a bit of a base tan yet? What is going on here? Yeah, I know. I mean, I thought I had a great tan going after my European adventure. Euroboy summer. That's right. But then,
00:02:03
Speaker
I guess under the fluorescent lighting of our current reality here in North America, it just kind of washes out the color. You know what I mean? I just return to form, I guess. It's the American obsession with blue light. Yes. The blue light matters here and does not illuminate my abdomen in the way that a nice warm tint would, you know? That's right, yeah. And there's nothing more warm than a Mediterranean sunset.
00:02:34
Speaker
Tell me about it. It's the toaster oven the time of times of day. 100%.
Market Mishaps and Yacht Adventures
00:02:41
Speaker
Yeah, so I'm feeling pretty old, but we're just coming off of a long weekend, and I'm feeling quite refreshed, I'll be honest. Well rested, well vested.
00:02:52
Speaker
well-invested in the stock market, which is plummeting today. I hope you saw that. Yeah, every single day. Lost a few thousand. I need to get out of this casino. i I've never made any money on the stock market and I'm starting to think I never will. Yeah, I think it's if you're profitable in the stock market, you're basically Mr. Buffett himself. Basically. He's the only guy making you money. He's made all the money there is to make and we're all just Idiots for trying. I can't believe I keep falling for the scam that this the market doesn't make any sense to do the only market that I Should focus on is the Whole Foods market. Yeah, it could call Yeah, stay away from stock markets wet markets Black markets Granville Island market. Grandville Island markets got to go But you had a fun weekend. I saw mm-hmm you were
00:03:42
Speaker
Looked like you were a passenger princess on ah on a yacht, is that correct? Speaking of the hot girl economy that we talked about two episodes ago, how did you get on a boat this weekend? Like like all opportunities to be on a boat, it's invite only. i yes and Even though, I guess someone saw me shirtless in the warm light because I was invited on a boat. is it I could fix him. We'll she get you right in the shape. so i did The only way you get on a boat these days is through connections. You gotta know somebody who knows somebody who happens to own a boat. yep And that's what happened for me. I got lucky. Oh, that's awesome, man. Just like you, I still have to dust off my boating license that we were able to secure this summer. Haven't used it one time.
00:04:32
Speaker
um i'm also a little bit disappointed to find out that you don't really need one like you can rent a bow with that one you just need to sit through like a few minutes onboarding, how to like you know turn the engine, turn the wheel. Two things I don't know how to do yet. And crack a beer, those are the three things you need to know. Yeah, they should teach you like good form for cracking. Yeah, single hand crack while on the wheel, yeah on the other hand. That's that's the way to do it. Limit the spillover. Ensure it's like a satisfying audio. Oh yeah. We don't have a can to crack right now, unfortunately.
00:05:07
Speaker
We really fucked this episode up. Why don't we have any beer?
Shrimp Feast and Seafood Debates
00:05:11
Speaker
So I took the boat to a remote destination on a lake, and then, Eric, I ate the world's largest bucket of shrimp. Like, there had to be, like, a forest.
00:05:23
Speaker
this is so Is that a gump reference? Yeah. Doesn't he eat, like, a shit ton of shrimp? I haven't seen the movie, but I assume he but kills himself with a bucket of shrimp.
00:05:34
Speaker
i Don't remember. I saw the movie so long ago. I think you're mixing Forrest Gump though up with Bubba Gump because that's the shrimp of Gump. Oh Is that is that not from the movie? Is that from the movie? I thought so. We got it. Can Jamie pull this up? I've seen that the Chicago O'Hare Airport, but I don't know if it's in the really Bubba Gump shrimp company that I've ever seen isn't the San Francisco Fisherman's Wharf and hu Okay, what do you got for us?
00:06:02
Speaker
There's a quote from Forrest Gump where he says, anyway, like I was saying. Whoa, whoa, whoa. Say it like Forrest would. I haven't seen the movie. Have you seen it? I think it's kind of like just a draw. Go ahead. anyway like i was saying shrimp is the fruit of the sea you can barbecue it boil it broil it saute it bake it these uh shrimp kabobs shrimp creole Shrimp gumbo, pan fried, deep fried, stir fried. I sincerely apologize, honestly, to the breadheads. Wow, what an insane quote. I can't believe this movie is popular. I know, it was one of the worst movies ever made, yet it's like...
00:06:51
Speaker
like it has a cult following, which includes everyone. Yeah, like I get that this is before TikTok, but it the pace of this film is so excruciatingly slow. yeah like When they said run, Forrest, run, they should have said Playback 2X, Forrest. Playback 2X. Yeah.
00:07:10
Speaker
Yeah, I haven't been able to make it through this entire film. I've started it, and I gotta say, one of the worst movies ever made, honestly. Yeah, garbage. And I can only assume that Bubblegum is one of the worst restaurants ever made. I've never been there, I've never tried it. Yeah, dude.
00:07:28
Speaker
There's something like really appealing about like a popcorn shrimp though. It's just like cartoon food. You just want to pop that in your mouth. Weird fact about niche restaurant franchises I learned the other day? Completely forgot to tell you. The Old Spaghetti Factory, a frequent place that we visit on this pod. Friends of the Pod. brent You could say that. How big of a chain do you think it is?
00:07:53
Speaker
Because you know there's a couple locations. I know of maybe two locations, but I'm going to guess 10. There's like 30 locations too. Oh shit. Yeah. Okay. There's like obviously a couple around Vancouver, but they're all over Canada. There's a lot in Canada, but they go as far south as like Indianapolis. There's a location. Denver has a location. Like Houston has a location. like The old spaghetti factory has their wet spaghetti noodle in like almost every American city It's pretty pretty popular. There's like four in Portland. No way. Yeah
00:08:30
Speaker
That's kind of wild, actually. It makes no sense at all. I had no idea that such a concept was so popular. I thought it was kind of like a deep cut of Vancouver. OK, so let's see where this place started from. ah we have Yeah, we've got to look at them. We've got to look at the old spaghetti lore online. Where did spaghetti start? This is a great question for AI to summarize. Factory start.
00:08:54
Speaker
What do you got for us? Portland. It's a Portland establishment. That explains why there's so many. Dude. The first old spaghetti factory opened its doors on January 10th, 1969. Holy crap. It predates Nike. Yeah dude. It predates Woodstock almost. In the historic carriage and baggage building on 2nd and Pine in Portland. No way. So is that why there's a carriage in the restaurant?
00:09:18
Speaker
That's probably why, it's probably right on a trolley line. Do they build a restaurant around the pre-existing carriage? That would be really cool. Do you think in 19, what is it, 69? When it opened it was just spaghetti factory? It wasn't old yet? It wasn't old yet, it was brand new spaghetti factory. Wow. They must have added the old in like the 80s. Wait a second. What's up? I'm seeing uh... You're seeing different lore?
00:09:46
Speaker
and the blah blah blah okay so the vancouver one is from 1970 okay but it is a look it is a part of the franchise like there's a there's a old tiny image of them moving a train car into the building dude that's hilarious they had colored photos in 1970 why are they making this look like it was from the 1800s yeah the dude's holding an ipad
00:10:10
Speaker
Wow, it's pretty cool. So i just I just thought this is kind of absurd that this place is so popular. So do you think it would be a fun time to dine in the carriage? I want to dine in the carriage so bad. Okay, if we will. I'll take you, don't worry. It's like the most neurodivergent place to eat on earth, you know? I gotta be like in the train car.
00:10:34
Speaker
um Excuse me, this is actually from 1954. The photos are misleading. They should be colored.
00:10:44
Speaker
So what were you about to say? What about this place? I don't know. All I was going to share was that there's an insane number of locations, but this is all a tangent from The other story I was trying to tell you, which is about all of the shrimp that I ate this weekend at Eric. I ate more shrimp than I have ever eaten in my entire life. Wow. Mm-hmm. And how many is that? Yeah. You don't eat shrimp, really. I don't. It was, um... One might say it's countless, but if I had to count, I can throw a number. Okay. I'm go i'm gonna say 85.
00:11:17
Speaker
85 shrimp in one sitting. That's concerning. Are they jumbo shrimp? They were pretty, some were pretty big. I don't know. That's awesome. Yeah, it was prontacular. Damn.
00:11:33
Speaker
Shrimp is, I gotta say, one of my favorite, favorite meals of all time. Especially a little shrimp cocktail. In fact, I even had a shrimp cocktail with my in-laws this weekend. You did not. That's right. Dude, we are kindred spirits. Seafood spirits. That's right. I had a little shrimp cocktail. Mine was frozen though, unfortunately.
00:11:53
Speaker
The worst possible way to come in, but still so sack I'm not picky, I'll eat it. The second worst is frozen. The first worst is defrosted in the Subway seafood sensation. Oh no. It's been sweating up a storm in the metal bucket at Subway. Wow. But yeah, I gotta to say, shrimp is, is it the best kind of seafood?
00:12:17
Speaker
I mean, i probably not, but it's up there. It's up there for sure. I think what makes shrimp so exciting is that it feels like a little, just a little snack, you know? It's like the gummy worm of can- or like the gummy bear of the sea. Totally agree. I'm feeling a little cheeky. I'll just pop one in my mouth. Yeah. So, okay, so Mount Rushmore of seafood go.
00:12:40
Speaker
The Mount Rush Course. Okay, ah we got salmon, ahi tuna, lobster, and shrimp. Okay, interesting. You thought thought of that really fast. i't thinking of cla No No, sorry. Give me your four horsemen. Okay. I'm gonna go prawns.
00:13:07
Speaker
are Are we are we you lumping them with shrimp? Yeah, yeah, they're interchangeable at this point. Okay, let's go with that. I'm gonna throw Brenzi, you know. Oh. ah Sardines? Interesting, yeah. That's a deep cut. like That is a bit of a deep cut. But think about all of the ways you can get them tinned. That's true. If it wasn't for sardines, we wouldn't have a graphic design the industry.
00:13:33
Speaker
one hundred 100%. um Okay, what did I say? Sardines. Sardines, branzino, prawns. Prawns. For the last one, i want I'm feeling shelly. I'm feeling like a shellfish. um Actually, I'm torn between mussels, Tai. I feel like mussels. And calamari.
00:13:55
Speaker
Okay, I'm going to swap lobster for mussels. I'd like to do that. Okay. That's okay. I need a crustacean in the mix. We can, we can agree on our four. That's true. And publish that as the certified fresh. Certified fresh. Mount fresh more. Mount fresh more of seafood. Wow. You're right. Um, so we, what do we agree on first? Okay. I would dish salmon. Like salmon, get that out of here. Honestly. I just feel like it, it's a very unique,
00:14:22
Speaker
is It's a local favorite yeah in Canada here in Vancouver, West Coast. Outside of that, outside of our geographical bubble, I don't think it's like really a top five. No one's talking about salmon in India? No, or in Europe or anywhere. we okay Maybe in in Japan, they're they're on the Pacific as well. Okay, let's not nix it completely right now, but I'd be willing to set it aside to entertain some other options here. Okay. So we got mussels. We agree on mussels.
00:14:51
Speaker
do Ahi tuna, come on. It's the most goaded fish. It's great in sushi. It's great raw. It's... Yeah. I would raw dog tuna for sure. It's the only one that I'm just like, I just want to gobble that shit up all day. Yeah. Tuna's got the craziest gap. Tuna's so guillotine. It's huge. So, okay, I'll give you tuna.
00:15:13
Speaker
um We kind of need a white fish. I don't care for whitefish. Whitefish is kind of like not even cod, like the fish and chip default selection. I don't know, man. It's so pedestrian. I just feel like that's the fish of the people. Prawn is a whitefish. No. Yeah. Is it really? What color would you say prawn is? Translucent? I wouldn't really even call it a fish.
00:15:40
Speaker
What would you call it then? Dude, this guy can't stop googling. Dude, I'm a googler. He's a googler. Ma'am, is shrimp a fish. You know they're gonna give you some dorky. Shellfish. It's a shellfish. was you Technically not fish. What? Let's go! No way! Okay, there's no way that shellfish and fish are different. Well, because it has a shell. Think about it. Think about it. Yeah, but would you say a turtle's a fish? A turtle has a shell. It's a shellfish.
00:16:10
Speaker
Turtle is a type of shellfish. If anything, it's the shellfish of shellfish. Should we swap prawns for turtle? No. It's the original shellfish. No, you're right. So, OK, hold on. Are turtles shellfish?
00:16:28
Speaker
That's a cool sentence. It may have a shell, but it's not a shellfish.
00:16:35
Speaker
Okay, so this is... This is a tricky tie, because turtles are water dwellers, and tortoises are land dwellers. Oh, is that the difference? I've always wondered. Yeah. A tortoise. Okay, I'll give you a whitefish, but I feel like when I hold a whitefish up to salmon, I would rather just pick the salmon. Whitefish has got no place on my plate. I'd rather have deep fried salmon. Do you rather eat a salmon? Yeah.
00:17:04
Speaker
I can't think of a single scenario would rather have salmon. I'm so salmon filled. I love it that little pinky. Oh, yeah Okay, it is good as sashimi I'll give you that Mm-hmm. It's the best type of sushi But now we have two sashimi grade fish on our on our Mount Rushmore. Mm-hmm. Okay, this is tough I'd be willing to forego muscles even what?
00:17:29
Speaker
But you get to, like, lick them out. The white wine sauce? I'm making it really hard on you, I know. You've taken a strong stance on salmon and... i Sorry, I brought it back in. I told you I would shelf it temporarily. We can come back to salmon. Okay. Okay, so where where does this leave us? Do we do we like crab?
00:17:51
Speaker
What about shark fin? Is everything tied for first? I think so. Except for shark. It's really hard to rank seafood because it all slaps. The shark fin soup. I would say like stingray is high up there too, if I'm being honest. Wait, what? I've never had a stingray. I have. And you loved it so much that it's... I wouldn't say it's better than salmon, but it's like top... Like how many types of fish have we knowingly eaten?
00:18:16
Speaker
Do you put stingray on your top four? It's gonna be pedi- It's pedistalini and it's gonna even have imposterous syndrome up there. It's gonna be like, I know I just shouldn't be here. Would you call that a sting operation?
00:18:31
Speaker
um but Where's our sound effect board? We don't have one anymore. We lost it. We deleted it by accident. Yeah, you're right. We've inadvertently eaten probably most fish because, like I'm sure there's fish in hot dogs.
00:18:47
Speaker
They can't all be lamp-based at home. No, anchovies. Anchovies are good. Anchovies are good. Mm-hmm. They are the bread of seafood. because they're the base of all great meals. Wow, that's a statement. Yeah. The bread of seafood? What the fuck? I would say, like, scallop is more of a bread. It looks like a little bun. It does. It looks like a little little dinner roll. The scallops are the gnocchi of seafood. That is, yeah, very accurate, actually. They kind of taste the same, too. OK.
00:19:24
Speaker
um um I'll just go with four different seafood, and you can tell me if you agree with it. Okay, go. Okay, then we gotta to get off this subject. I'm gonna go with the people's choice, okay? Shrimp. Shrimp. Mussels. Mussels.
00:19:41
Speaker
um Um... Why are you doing this?
00:19:45
Speaker
Okay, two tuna. Tuna? Tuna includes ahi. Just tuna as a blanket turn. Ahi! Because we can't forget about the the big cans. What? The cans of tuna. Oh, canned tuna, that's right. I thought you meant it has like cans on it. No, it's got a cat, remember? That's right, my bad.
00:20:06
Speaker
And also the, like, like Toro, the tuna belly. Best cut. So that's three, like, hard-hitting favorites right there. We can't really even knock any of those off. No. Number four is where we're having some disabilities here. Yeah. This is a struggle. And I feel like we're leaving and ah like an option off the table that we haven't even considered. Like, there's something swimming just out of sight.
00:20:31
Speaker
Yes. I would go calamari as the four. But like, okay, the challenge with calamari era is that I get it. you You're from the Mediterranean. You've had many, many amazing calamari meals. But for the rest of us, for people that live in like for for people live in like an American flyover city nowhere near an ocean, their experience with calamari is vastly different from yours.
00:20:59
Speaker
like calamari in general kind of sucks until you actually have good calamari like the threshold to hit good calamari is really tough you're not wrong everything you're saying is facts okay however what are we doing here Because if we are considering all possible forms of a certain type of fish, are we including the worst possible tuna you've ever had? No, we're not including the tuna sub. I mean, tuna is on a spectrum. Yeah, everything is on a spectrum. So I'm thinking of the best iteration of each. I'm thinking about the best tuna I've had. I'm thinking about the best shrimp cocktail I've had. Right. You know what I mean? The best calamari. That's what we have to go off with.
00:21:43
Speaker
well okay to level the playing field while i do agree with that if you do rank this from a spectrum perspective like the worst shrimp is like a little gross the worst tuna is a little stinky of course Yeah, the worst muscles kind of taste not too far off from the best muscles. They're very consistent option But I feel like calamari like the worst calamari you will die like you'll be in the hospital thinking like I why did I get the calamari at? The Cheesecake Factory. I don't know dude. I think the worst tuna is way worse than the worst Calamari that's true because it's fried like
00:22:22
Speaker
You can have raw tuna and, like, just die. Like, you just have to have mercury poisoning. I guess it's the only fish on this list and the only animal on Earth that you could just instantly drop dead. Yeah, like the fact that you can't, if you're pregnant you can't even eat it. Good point. So, like, calamari is probably the safest out of all of these. Okay, here's what I think we should do. I think calamari and salmon should tie for fourth and... Wait, I never even said salmon.
00:22:50
Speaker
I'm adding seven back into the list. Cause I agree with you in the other three. Okay. Okay. We have it. Top five. So like the last face on the Mount Rushmore is like a cross section of like Drake and exit. Exactly. Okay, cool. Um, half, half fish head, half tentacle. Okay. Well, we'll agree to mostly agree. Nice. Well, we can't be always perfectly aligned. That's okay.
00:23:20
Speaker
After no tie, were these shrimp prepared in any kind of special way? Some kind of white wine sauce? Or was it simply grab and go style bucket into the mouth?
00:23:32
Speaker
Yeah, dude, a quick steam in a bucket and then you just detail them and pop them in the mouth. A little bit of cocked homemade cocktail sauce if one needs it, but they don't even really need it. Just a squirt of lemon if you really want to get keep it simple. Dude, this is using so simple. I know. i'm I'm getting hungry just now. I could drop another 80 right now. Oh, hell yeah. Drop and give me 80.
00:23:55
Speaker
damn yeah Speaking of calamari, you know how sometimes they kind of like create a little ring? A little calamari ring? Ah, yes. yeah Yeah, they kind of curl up. Subway has recently introduced some rings to their menu, but there's no seafood in
Subway's Menu Innovations and Critiques
00:24:14
Speaker
them. They're potato rings.
00:24:16
Speaker
What? Yeah, it kind of looks like an onion ring. This is brand new dropping today. No way. a New subway menu item. New new side dish. rings This is a sandwich ingredients or a side? I think it's a side, kind of like fries, because it's potatoes and they're deep fried.
00:24:32
Speaker
But they're deep f fried before they arrive at Subway. They're not deep fried on the spot. I think they just heat them up in the toaster. Oh, no. Oh, kind of like frozen fries or something. Or like when you buy like a bag of onion rings you make them at home. Yeah, exactly. the The press release I read kind of compared them to a ring-shaped hash brown. Interesting. Mm-hmm. Interesting. And so they're dabbling in size now. They are. They're getting desperate.
00:24:57
Speaker
Why haven't they just started with fries and see how that goes? Like the best side of all time. Yeah, it's weird that they're like starting with all these like fringe like accessory meals. Yeah, like it's so strange because it doesn't feel like they want to succeed. Yeah, there's like a playbook here guys. The side is fries. Just yeah two fries. But also like when you have a sandwich you don't need side like chips are a maybe like yeah I've had chips in a sandwich before outside of a subway that's true it seems to go well together but like I wouldn't ever get potato mm-hmm in like a I guess far chips are potato I would never get potato in a like cooked form you know
00:25:43
Speaker
Yeah, it's kind of weird. It's unnecessary. It seems overkill. I think if Subway wanted to sell more potato, well, all they need to do is this one simple trick. The sandwich artist takes your sandwich and they put it on a paper plate and then they open the bake of chips and pour it onto the side of the paper plate before you eat them.
00:26:02
Speaker
like I think the act of eating like the potato chip out of the potato chip bag next to the sandwich is two discs associated from like this kind of like I think everyone has this like childhood memory of eating potato chips on a paper plate with a sandwich you know yes and I think somebody should tap into that yeah that's kind of cool I like that mm-hmm Yeah, plate it for me. Plate it for me. If you're gonna make me eat chips as my side, like, French fries are at least served in a container. Yeah. What if they were to make fresh chips in-house? That would be awesome. The thing about this, like, they just have a potato. They just, like, shave it.
00:26:47
Speaker
ah That'd be awesome. Wouldn't it be? That would be a game changer. But they need a deep fryer. And this is the challenge. None of the locations have deep fryers. Where are they going to get 44,000 deep fryers? They could probably toast it. Oh, that's cool. Baked. Baked. Dude, baked not fried. That's the health play. Oh, dude. That makes so much sense for Subway. Yeah. Have our in-house baked chips. Wow. Now we're talking. That's so cool, actually. Dude, you just fixed every problem they have. Because I'm thinking about McDonald's and how they have like like it's still fast food and we want Subway to remain kind of like fast food but so or McDonald's is able to package a hamburger in like a paper little box and they have fries in another paper little box so like
00:27:33
Speaker
I don't know, it makes sense to me like a sandwich comes in a wrapping paper and then you have like a small cardboard box filled with chips. Mm-hmm That's like a nice fast food plate. I would feel like I'm really treating myself if I got a little cardboard box full of full of freshly baked chips Oh, yeah. That's like... I wouldn't stop calling it a sandwich at that point. I'd be like, I just bought a hoagie. Because it's a panini. Yeah, a panini. ah you're You're really kind of connecting to this like deli culture, you know? Oh, it's so smart, Eric. Brilliant. Get rid of the potato rings. No one wants those. Do we have a visual of this? What does the potato ring look like? I'll show you right now. You know in like a...
00:28:18
Speaker
Like some kind of meat dish comes with like a pineapple ring. but That's what I'm picturing, basically. It's kind of like that. it Honestly, it looks almost exactly like an onion ring. But I don't know if I'm gonna be able to pull this up. Oh no. Damn it, I'll have to look it up. Yeah, you're gonna have to pull it up. My and service is down. What the hell do I type in? Potato ring subway.
00:28:48
Speaker
Oh, it's only two bucks. Okay, now we're talking. Potato bun? Is that the same? No, that's old. Scroll down a little bit. Oh, that's two years old. A little further. No, no, no. Try that link. And then scroll until you see it. They're also coming out with some breakfast sandwiches on Chiavata. There you go, dude. The potato ring. It looks like a, like a lifesaver candy if it was deep fried. This looks so good.
00:29:15
Speaker
Damn it. I might have to eat my words pun intended because this looks really good. Okay, imagine that thing's piping hot and then in the sandwich. Just like a layer of rings. Wow. I do. I do.
00:29:32
Speaker
Imagine proposing to your girl what's a potato ring. Dude, I asked the sandwich artist just to put the ring in the sub and then she said yes. Wow. And then I found a finger in my sandwich. Damn.
00:29:45
Speaker
Well, I don't mind that, actually. We might have to see it to believe it. I don't think it'll last, personally. Like, how well is the churro doing? Do we have any data on the churro, the pretzel, the sidekicks? Mm-hmm. No info. I have no clue. I've seen people order it. That's qualitative insight. I've seen you order it. I've ordered it as well. I've seen myself. I can't see myself ordering it again, though. No, it sucked. It's a one-time shit. It's so bad.
00:30:12
Speaker
I don't know what to do about that. This is a promo subway. They just launched these like little gimmicks that last like less than a year and they suck. You try it, you're like, wow, I've just wasted my money. And it's so bad that you might not even go to subway again. like You might think twice before entering the green and yellow doors. Dude, that's going to be our new podcast name. Think twice.
00:30:40
Speaker
It's, you're right though, they're just making meme food. yeah It's like, and like any meme, it can be a conversation in the moment, but you're not going to have any perpetual long-term cultural impact. That's it. There's no long-term play here. Like the footlong cookie is funny until you get it. And then you get it, you're like, wow, I regret that. I'm not doing that again.
00:31:01
Speaker
Yeah, you're they're relying on shock factor alone to bring in customers. Yeah. That's a desperate play. If anything, I feel like they're just hoping that the news release goes viral so that people just see the subway logo again on their feed. Right. So maybe it's it's never about the churro. So it's always been like, oh, remember the subway? Let's go there. Good point. They probably are selling the churro at a loss.
00:31:25
Speaker
To get people in the door. Yeah, it's ah kind of like the Costco chicken, right? bring It gets mouths in the door. Dude, yeah. That would make more sense. I remember seeing, like, people fight for the chicken at Costco. Dude, that's like a freaking, like a holiday movie clip, you know? Literally, it's like the last Christmas tree on special. Exactly. We've got to get that rotisserie. Damn. Or the last turkey for Thanksgiving. It's kind of that vibe, too. People are pulling it back and forth. and Yeah, yanking the legs off of that thing. That's my rotisserie. Yeah. Wow.
00:32:03
Speaker
oh I also speaking of rotisserie chicken. I also heard that I think TNT, is that a TNT or a price mark? It was deep frying an entire chicken and you could just buy the deep fried chicken. No way, that's sick. Yeah, that is sick. What form factor does that take? Does it look like the rotisserie chicken? I would assume so. Do they leave any additional parts on? Like a head or feet? Like a beak? Beak maybe? Tail? ah Feathers? Feathers? I don't know.
00:32:35
Speaker
Because you said an entire chicken, but you don't actually mean an entire chicken. No, not the entire chicken. Just the meat. We have to, like, society needs to agree on what is an entire chicken. Well, this is why I respect TNT so much, because I feel like they would use those parts elsewhere. Right, right. Chicken feet. Just big thing. Deep fry all the beaks and put them in a, like, a snack bag. Have a beak snack. Wow, that would be pretty good. Kind of cool, hey, crunchy. Yeah, yeah, yeah.
00:33:03
Speaker
some beep beek some beep beeks it's like doogles or something yeah that's kind of what i'm imagining you can put them on your fingers do cool but yeah dude the chicken chicken feet are reused the i'm sure like the head it's probably delicacy as well And then the rest of the chicken, you can eat normally. The guts? The guts. The chicken liver. The liver, always a treat. Chicken hearts. Those get fried up as well. Wow. You can pretty much eat all of it. Gizzard. Are you a gizzard enjoyer? I don't think I've ever had a gizzard, Eric. I have. What the hell does a gizzard even taste like? I have no idea what it is, but I know what it tastes like. It's kind of like... Just imagine like a...
00:33:53
Speaker
Like a really tough, like, muscle. Gotcha. Yeah, that's kinda what it's like. Wait, do humans have a gizzard? No one talks about my gizzard. where can you point on my body where my gizzard is. Where did he touch you? He fondled my gizzard. Okay, what is a gizzard is my latest. Dude, your search history is going to be so good. That's why I switched to my phone.
00:34:25
Speaker
I always thought it was the throat. For some reason, it just makes, feels like a gizzard kind of area. But it's not, it looks like it's part of the stomach or something. Oh, the gizzard is like a stomach extension? The extendoclip? It is a gastric mill. That's the sort of thing. Oh cool. It's in the digestive tract of some animals. Oh. Including humans. Mm-hmm.
00:34:51
Speaker
Some crustaceans have it. No way. A muscle has a gizzard? Yeah. Dude, but they're already a body part. That's not a crustacean, that's a shellfish. Oh. Muscles are shellfish? Yeah. I don't know anything. You don't know what a muscle is? Like the black shell. I know what the muscle is. Well then, you don't think that's a shellfish? Like it's in a shell. Crustaceans are in shells, aren't they?
00:35:17
Speaker
Like a crab is a crustacean. Like a soft shell. Soft shell crab. Oh man. The taxonomy of animals has gone too far. Yeah, I know. Wow, that looks crazy. You're looking at a picture of a gizzard? Apparently dinosaurs have this. This is like some prehistoric type of organ, bro. Dude, that's wack.
00:35:34
Speaker
It's a specialized stomach constructed of thick muscular walls. So my description was actually accurate. Yeah, that was really close. In crocs, alligators, dinosaurs, and earthworms. Yep. It's used for grinding up food. Wow.
00:35:50
Speaker
Etymology. Well, this is fascinating, Eric. Guiser. Guiser. Interesting. Well, King, um my own gastric meal is starting to grumble, so I think we should say goodbye to the breadheads and go find some bread of our own. We absolutely should. Breadheads, thanks for listening. Watch this space for some huge updates, most likely coming next week. We're working as hard as sandwich artists on this, which is barely, yeah so stick with us, but it'll be worth your wait, I promise.
00:36:24
Speaker
Anything else, Ty? That's everything. Thank you, Brad Heads, for joining us today. Think Fresh podcast. Find us on social. Ciao. Ciao.