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61. Lack-of-Spice Girls
16 Plays15 days ago
We are white people and we like food. This week we barely scratched the surface of what foods turn us all the way on… so please don’t judge our tastes based on this episode alone. LOL
Come to Anahata’s Purpose (and you can attend Molly’s workshop on Healing The Inner Teenager!): https://www.anahataspurpose.com
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Molly does tarot readings online and locally in Massachusetts: https://www.thehighpriestesscoaching.com/
Christina sells delicious microgreens in the greater Detroit area: https://www.christinasgreens.com/
Hosts: Christina Bell & Molly Wilde
Music: The Confrontation, by Jonathan Boyle, licensed from Premium Beats by Shutterstock
Editing: Molly Wilde
Disclaimer: The purpose of this podcast is for entertainment and enjoyment. We are not professionals in any regard. We do not have professional knowledge, training, or education in physical health, mental health, or spiritual matters. Any suggestions or recommendations made during our episodes should be independently researched by the listener before considering implementation, or better yet, listeners should ignore everything we say. We cannot be held responsible or liable for anything we say, or any actions taken by any persons as a result of listening to our podcast episodes. Stay safe, stay informed, stay smart.
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Transcript
Pre-Show Banter
00:00:24
Speaker
this
00:00:28
Speaker
oh my goodness oh my god we just spent like 45 minutes not recording but just talking about our respective weird fucking days thank welcome um to the podcast what's up we're here we're alive made it we got to the end of the day dear god Oh, Lord.
00:00:58
Speaker
So, what did we pick? For our topic today? yeah Yeah. and by we, I mean you, had the brilliant idea easing way off the gas and taking it slow and easy. And I, like, you decided on this yesterday.
00:01:19
Speaker
Yeah. And then we had the days that we just had. Yeah. And we really needed this easy fucking topic today.
Introduction to Food Theme
00:01:27
Speaker
And that easy fucking topic, my friends, is food.
00:01:34
Speaker
Food. Hell yeah. This is in the vein of are movies episode and our books episode. Yeah. Where we just talk about but things that we like in this particular category.
00:01:50
Speaker
and uh we take it super fucking easy i was gonna also lump music into that but honestly went pretty ham with the uh music episode that one went deep so i don't even remember that one right now really yeah oh my god wait it's the one where we made the playlist for each other oh ya yeah yeah yeah okay yeah thanks for refreshing my old ass memory yeah welcome But yeah, so like, you know that one, I mean, evidently it was also very refreshing and it was good because like, that's how we feel about music. It's like that, like soul lifting, even if the subject matters of the music is not light, but even still, this is more along the lines of our book episode and our movie episode.
00:02:40
Speaker
And it's been a while. Like, I think we did the movie one toward the beginning of this year. Hmm. So we've been we've been going pretty heavy for good while.
00:02:51
Speaker
Yeah. Yeah. and In particular, the last three weeks have been dense. Right. For sure. So, yeah.
00:03:02
Speaker
Jim's still around. He's here. But he's not in recording with us. He is watching YouTube, I think, probably. i don't know. yeah I was just like, I gotta go record. And he's like, okay. And I hand up handed him the remote.
00:03:17
Speaker
So, yeah. What were about to say? Sorry. I don't remember. oh no. I do. I do. i do I do. I remember. Yeah. What?
00:03:28
Speaker
So yesterday when I was looking at our list of topics to choose from, um I was wondering if you happened to go in there and read like the little notes that you had put in there.
00:03:41
Speaker
Uh, from when? In our, in our list. in our Yeah, but like from which one? For today, for food. Did I put notes in there for food? Oh, I have no recollection of this.
00:03:55
Speaker
Okay, so you didn't go in and read them. Well, I'll just read them to you. I'm gonna look. Okay. Do you want me to read them all out loud into the microphone though?
00:04:06
Speaker
I, oof, I think you put those in there. No. I don't remember putting notes in here for food. I did not do that. I love that. I can see you clicking around the fucking Excel sheet.
00:04:18
Speaker
Oh, yeah I'm trying to like get the box to not be there. I don't want to edit anything accidentally. Where did he go? I see.
00:04:30
Speaker
okay. Wait. Okay. I, I mean, I don't remember writing notes, but I do see more notes now. Mm hmm. Okay, yeah. Yeah, and there's two columns um of notes.
00:04:43
Speaker
Right, exactly. i had to scroll over. Yeah. I do remember actually thinking about Kitchen Witchery. I'm not sure if I'm going to bring up Kitchen Witchery today. But yeah. So I guess I'm going to start by saying today i and i Okay, so first of all, don't come for me, Christina. Okay. Today I opened...
Culinary Adventures and Seasonings
00:05:08
Speaker
the Cavendish Greek seasoning that you sent me. i don't know how many years ago. Okay. And used it for the first time. Okay. Literally was just thinking about Cavendish Greek seasoning like a minute ago.
00:05:23
Speaker
Cause I was going to talk about it because i grew up with that shit. And yeah how did you like it? it was good. I wasn't sure if it would go with what I was making, but in the end I, you know, just added it anyway. It was good.
00:05:37
Speaker
Cool. What did you cook? I made rotini pasta with canned chicken and canned vegetables and vodka sauce. Okay. Yeah. It was very much literally like it was just say I need a well-rounded meal with vegetables and protein I need it to be in one big pot.
00:05:58
Speaker
I need the most simple fucking thing. Yeah. And so i did that for lunch for me and Jim and uh put the caverners in actually it didn't start out with caverners but we added it after the fact and it was good cool was fucking good um definitely do it with like if you're gonna pan fry some chicken breasts or something just put it on your chicken breasts and see i think what throws me off is that it's called greek seasoning and yet i don't remember it didn't really stand out as particularly greek tasting but it like in my head i'm like
00:06:37
Speaker
I don't know what to add to this because i don't cook Greek or Mediterranean in general. Yeah. And so I'm like, I don't know what it's going to go with that I'm cooking, you know? Yeah. But if you read it, it says like you can add it in anything really. Yeah. It's like an egg or something.
00:06:52
Speaker
Oh yeah. I don't know. I think like that. mean, I don't know. But like, I think that's part of why I've just like put off trying to use it because I'm like, I don't know what it's going go with. Even though you said, and the thing that says anything,
00:07:07
Speaker
still just I'm like why don't just call it Cavender seasoning do do this take the Greek out of it things and then that like gets rid of the mental block right things that don't already have their own distinct flavor and just use that like right but even then have now is it going to turn out taste it all Greek no Yeah, that's what I mean.
00:07:30
Speaker
but Like, no, it's not. But also it says Greek. So I don't know what to believe. it's It's very similar to like a steak seasoning or something like that, you know, that you would just. I wonder it would go well on steak.
00:07:46
Speaker
It definitely would because I've done that. Okay. It's very good. Yeah. So anything that doesn't already have its own flavor, like, like your sauce had vodka sauce had, has its own flavor.
00:07:57
Speaker
Right. And that's part of why I was like, I'm not sure. But then we just like added some. Yeah. And it was fine. If you didn't like put a ton, I'm sure it was, it would have been totally fine. Yeah. But definitely do it on meats, like so as a seasoning, any meats that you're cooking. Yeah. Yeah.
00:08:15
Speaker
Yeah, any meats. And if you're doing like a soup that doesn't have like a specific flavor base to it already, like you're starting out with water or broth that isn't real flavorful or something, yeah put it in there.
00:08:32
Speaker
um Not a ton, just a little, until you get it to the you know level of flavor that you want. Speaking of soup, you know what I've had a hangraining to make lately?
00:08:43
Speaker
know what?
Autumn and Comfort Foods
00:08:45
Speaker
The Guinness beef stew. o Yummy. I have a stew beef in my freezer. So I think I'm going to do that.
00:08:55
Speaker
Cool. Have me some Guinness beef stew. Cool beans. I love it. So good. Yeah. Because we're approaching, or we kind of are basically in now, soup season.
00:09:09
Speaker
Oh, yeah. So, you know. It is the autumn. It is time. Yeah, isn't it weird? It was, like, the 21st, right? Or the 22nd, whatever, was, like, the Equinox.
00:09:22
Speaker
Yeah. also Mabon, which I did nothing to like acknowledge at all. Me neither. And also did not even realize until two days later that it was Libra season as well. I know! She texted me yesterday and was like, what the hell?
00:09:40
Speaker
Oh my god! Happy Libra season! What the actual hell? My brain is elsewhere, I swear to god. It's fucking weird. i mean like We're coming out of a really intense Virgo season.
00:09:52
Speaker
Like... it yeah let's just be real here like i mean it was intense for me for obvious reasons Virgo stellium but like you know it's eclipse I stellium always forget that yeah yeah yeah but like having a Virgo stellium and Virgo season being particularly intense with all the there was two new moons and a full moon and all of them had eclipses
00:10:24
Speaker
and so it's just like oh whoa that's a lot so i think we're just sort of staggering out of virgo season being like where am i what's going on that's for her yeah that's how it feels oh my god but yeah so we're trying we're getting there but you know we made it we did not celebrate nabon here either But it's okay. It is what it is.
00:10:53
Speaker
is what it is.
Childhood Food Memories
00:10:55
Speaker
but we're here. And it's soup season. And yeah. Sorry. No, was meandering. Don't worry. okay um So like the notes that we have.
00:11:12
Speaker
Yes. They are what we love. Favorite foods growing up. what foods disgusted us and favorite recipes. um So I started to try and remember like what my favorite foods were growing up and honestly didn't come up with much, but there's this one thing that my mom used to make when I was a kid.
00:11:39
Speaker
Like, I guess I should throw this out there. It doesn't really matter one way or the other, honestly, but we were on welfare before my mom married my stepdad. Right. And so we We were a little on the meager side, if you will.
00:11:54
Speaker
But one of the breakfast type things that she made me, maybe few times, I don't know. But for some crazy reason, even though I was very young when she did it, I still knew after I became an adult what was on this sandwich.
00:12:15
Speaker
And maybe I had to ask her, you know, 20, 30 years ago what it was, but I don't know, but I still remember now what it is. So um very simple. Okay.
00:12:27
Speaker
You know, like Heinz makes a lot of different sauces. Yes. And some of them are in those weird, weird octagonal shaped bottles are not maybe octagonal, but like hexagonal shaped bottle um that i'm not so familiar with like a metal cap it's like a metal cap on the top that is a good couple couple inch in diameters like is that an 80s thing because frankly i can't picture it i like yeah it's a good question i'm going to google it and see your hines all of their bottles have the same shape but it's like all like the same shape as like their classic ketchup bottle currently has right hold on
00:13:11
Speaker
yeah so they also do the british beans that i like in that teal blue can interesting yeah i don't know it does not look like on google the way that it did used to look um okay this might be this might be it yeah this is it i'll show you the picture They're glass.
00:13:35
Speaker
Oh, like round. Yeah, but they have like an actual hexagonal shape on the bottle. Like edges. okay so like So like a glass ketchup bottle.
00:13:47
Speaker
but the Usually, I mean like a narrower neck it seems. Yeah, these are wider. Yeah. But i I see what you mean and i just I guess in my head it was like, sure, maybe there were like They might still carry it.
00:14:03
Speaker
I don't know. But like in general my brain is like round. Yeah. So it's Heinz chili sauce. Chili sauce. Chili sauce.
00:14:13
Speaker
Yes. And if you are familiar with sriracha. I love sriracha. It basically tastes like sriracha with no heat. That's weird. It's very yummy.
00:14:24
Speaker
i can't picture chili sauce or sriracha without the heat. Right. like it has the same flavors like if i find this i'm gonna have to get it because now i'm confused okay heinz chili sauce just go find some um because it's completely mild there's no no heat to it yeah just so it's just like pepper flavor but yeah pepper heat yeah here yeah it's good um so it's kind of like ketchup but just like with a pepper flavor okay yeah so my mother would take a hot dog bun and put some of this chili sauce on it okay and like three or four strips of bacon and that is literally it really that's it yeah bacon on hot dog bun with some chili sauce it was so freaking good
00:15:19
Speaker
it was so good i highly recommend it super simple and yeah wow yeah and then my favorite um i i still love my egg fried egg sandwiches this way super simple again like honestly soft bread is the best so like if you have something that is similar in texture to like wonder bread that white wonder yeah bread that's soft potato bread or yeah yeah um yeah it can be wheat it doesn't matter it's just you know that really like square shaped soft bread um mayonnaise on both slices fry up one or two eggs in a frying pan salt it
00:16:11
Speaker
only salt the eggs salt the eggs as they are frying always break the yolk and i flip them over just to make sure they're cooked on both sides really good yeah yeah um that's how i do my fried eggs anyway that's i do i like to have a runny yolk even in a fried egg sandwich though but that's just me yeah i mean i don't care if it's it adds a sauce yeah i love me i love me a wet sandwich ah
00:16:42
Speaker
See, i like I like a decent amount of mayo, though. yeah I don't want to make it like so thin that you can't see it after you're done spreading it. You know what i mean? yeah Oh, no. Never. Literally never. And it has to be both slices of bread.
00:16:56
Speaker
Yeah. like I want it to be moist as well. Yes. um But I usually cook because I don't want yolk dripping on me while I'm trying to eat it, I guess. But I cook it all the way through. And then um just salt.
00:17:11
Speaker
Yeah. And that is it Nothing. No, I don't. I mean, I've done pepper, but like, yeah honestly, doesn't add any value to me at all. So I don't. So I would take that idea.
00:17:23
Speaker
i agree with everything you said. Plain and in simple. And that is yeah my favorite flavor for a fried egg sandwich is yeah mayo and salted eggs. That's it.
Fried Egg Sandwich Debate
00:17:32
Speaker
Yeah. So I, I agree, but I also would take that idea and elevate it slightly.
00:17:40
Speaker
hmm. with lemon pepper in addition to salt on the eggs and garlic aioli instead of mayo oh my god okay so that is too overwhelming for me and i'll tell you why i mean i literally it's it's a lot of flavors i get it like you don't even need to explain but like oof pack the flavor in there for me right yeah so when when when my husband would make me a friday sandwich yes he's gonna add garlic salt and a slice of cheese at the very least oh okay well actually you know what scratch that the only thing you need to add to your recipe is the cheese like there's always got to be cheese i don't like it
00:18:34
Speaker
You don't like cheese? No, because i literally just like the flavor of the mayo and the salted egg. It's like it has a flavor palette or flavor profile, if you will, that I don't like fucking with.
00:18:48
Speaker
I like those flavors and that's what I like. And he will do these other things to my Friday egg sandwiches when he makes them. And I have asked him repeatedly not to do any of that.
00:19:00
Speaker
Yeah. ah Like, please don't. Just plain. I'm over and I'm like, oh, but I want to slice up some tomato and put that on there. I want to put some arugula.
00:19:11
Speaker
You're making a BLT right there. you know No, no bacon, just the egg. I'm just saying. i like But I like those like extra little elements. It's just a different sandwich. Well, know.
00:19:22
Speaker
Right. But like it's like, you know, you can have yours, but it's just the egg and the mayo and I will have Mine. That's elevated.
00:19:33
Speaker
i will add my tomato and my cheese. But I would implore you. and I would implore you. Oh, you don't need to implore me. I've tried it. Do it the way I said it one time. um know i've done her the fla i' done it I've done it.
00:19:47
Speaker
i believe you i promise
00:19:51
Speaker
But for real. like but That's what I was raised on with the fried egg sandwich as well. My mom made it that way and I love the flavors like that. And that's it. I don't like to add any other extra flavors.
00:20:03
Speaker
But yeah if you do like hell, I would do like a ham sandwich with all that shit you're sitting talking about. You know what I'm saying? who Or like turkey, whatever. Just excuse me for me, my fried egg sandwich has to be the simplest possible one.
00:20:18
Speaker
Yeah, I get it. get You know what, ah in this vein, literally what Jam and I were watching on YouTube before we before you called me to remind me that we're recording,
00:20:34
Speaker
was he had found the cookbook that's on my shelf. That's binging with Babish. Oh, and he had never heard of it before. Okay. and so he was looking through it because he's a, you know, he's a TV
Inspiration from Binging with Babish
00:20:51
Speaker
guy. He's a film guy.
00:20:52
Speaker
And, you know, so he was looking through all the recipes and like most of them were from shows that he loves. And so like he was getting all hype about it. but was like, you've really never seen this guy on YouTube. I fucking love his videos.
00:21:05
Speaker
He does all this amazing, like he recreates these meals, but he like elevates them. He like does them from scratch and it makes them fucking gourmet. Phenomenal.
00:21:18
Speaker
And so I was like, we got to go sit down. I got to show you this guy's videos. And the one we sat down and watched was the first one that ever really like put Binging with Babish on my radar in the first place, which was the video of him.
00:21:32
Speaker
recreating the breakfast from the movie howl's moving castle uh miyazaki we love it okay um i fucking love those movies and the food in those movies is like out of this world and so it's a very very simple breakfast but the way he recreated it like from scratch he like fucking um not marinated Like he he, I don't know. there's no i can't think of the word.
00:22:06
Speaker
But like he brined the pork. I don't know. Himself. Like if that's the right word. ah You know, he he made this like mixture with, you know, seasonings and salt and pepper and vinegar brined the pork for like five days.
00:22:25
Speaker
Oh, wow. Yeah. To cure his own bacon. And then he smoked it himself. And then he like he smoked it as a big chunk of you know pork belly.
00:22:36
Speaker
okay And then he sliced it. And then he fried it. And he fried it with the eggs on the side. The sunny side up fried eggs. And had it with cheese and bread.
00:22:50
Speaker
That was all. And oh my god. like Watching that, I was commenting to Jim. I was like, see the thing that I like about this guy is he explains everything so simply that like it makes me feel like I could do it.
00:23:04
Speaker
Yeah. Like, am I ever going to brine my own fucking bacon or whatever? sure it i don't know. it it it I don't know what the word is that I'm trying to use. Yeah. ah But whatever. Am I going to do that?
00:23:15
Speaker
Maybe not. But it sure makes me feel like I could. Yeah. Yeah. yeah And it just looks so good. And that's what got me into that channel on YouTube in the first place. And then I watched so many other videos. And then this cookbook came out. And I didn't even buy it myself. I think I got it for Christmas for my brother.
00:23:37
Speaker
But, like, fucking amazing. so Yeah. Yeah. oh so you mentioned garlic aioli. And just a couple of nights ago, i used some garlic aioli on a brioche bun with some pieces of turkey that are like... they're Like deli turkey?
00:23:59
Speaker
Yeah, it is like deli turkey, but um they're it's prepackaged like Hillshaw Farms or one of those brands. But they're thick and they're like weird little pieces.
00:24:10
Speaker
But, you you know, anyway, I don't know. So not like like sandwich slices? No, not like that, but it's bought in the deli. It's packaged and all that. Okay. so um anyhow, i had gotten the garlic aioli on my hand Like I opened it up and like, I just went like on my hand or whatever. and I like was licking it off and I was like, Ooh, that's overwhelming.
00:24:35
Speaker
Like a little bit overwhelming. What brand was it? That's a good question. i have no clue. Okay. Um, but I decided to like squirt because we actually just ran out of mayo.
00:24:47
Speaker
Um, so I squirted a little bit on my little brioche bun. Sorry. What? I'm a fucking child. oh I decided to squirt.
00:25:01
Speaker
Thank you very much for that.
00:25:05
Speaker
i am who I am. no I know I cut myself off at the absolute wrong time. three
00:25:14
Speaker
okay anyway sorry um you so i used a little bit of the garlic gall um um but but what you squirted and what happened after this oh my god so i said because we literally just ran out of mayo we don't have any mayo in my house right now and i was very sad i was like i don't know what i'm gonna use white lady poor white ladies out of my god but then but then the other day we went to the farm stand that's close by
00:25:59
Speaker
And we got a couple of fresh vegetable options. And then they had some of those Stonewall Kitchen items. My fucking favorite. And guess what they had? Garlic aioli. We got it. We got a jar of garlic aioli. Amazing. But we're going to be okay.
00:26:16
Speaker
So funny. my god. So I just made myself this little, the brioche buns were like small, like really small ones. Yeah. um And I just put a little bit on each bun. toasted the bun.
00:26:32
Speaker
Which I don't usually do. like That kind of thing. But, um and for some reason, the toaster burnt the buns. That's weird. Even though every single time I make a bagel, it never toasts it enough.
00:26:46
Speaker
So I'm like, why did it burn my brioche bun? Bagel's a way denser bread, though. It doesn't matter. like That's probably why. The flat surface was black on my brioche bun.
00:26:57
Speaker
It's just weird. i don't get it. Yeah, because it burns through a lot faster because it's a lighter... bread I think okay maybe anyway no I just thought that is very strange but anyhow and then I used some garlic aioli and used like that turkey stuff um that deli turkey stuff and that was it and but what was weird Was because, like I said, it got on my hand because I opened it up and it was like, whatever.
00:27:24
Speaker
so I was like licking off my fingers like, ooh, It was a little too a little too intense of a flavor for me. But then when I put it on the bun and had it with the turkey, I hardly tasted it at all. And I didn't use a lot on the bun because I didn't want to overwhelm it, but I literally didn't even taste it after that.
00:27:41
Speaker
Yeah. was very weird. um But to me, that that flavor is just a very overpowering flavor. And that's why I would never put that on my fried sandwich. But I would put it on other sandwiches. Yeah.
00:27:54
Speaker
Yeah. Yeah, for sure. like We had um part of the reason that we had. Well, OK, so backing up.
00:28:06
Speaker
Tuesday morning, we made omelets and bacon.
Experimenting with Flavors and Spices
00:28:12
Speaker
And the only like sauce that we really had. Did you say sauce?
00:28:18
Speaker
It was very Long Island right there. Not even from the Long Island cheese. ah The only like, you know, sauce that we had that might go well on. Well, we could...
00:28:35
Speaker
So they were ah sort of French omelets a little bit. What makes it French? So like we used brie, like wild mushroom brie from Trader Joe's as the cheese, but we didn't use a ton, but there was brie.
00:28:50
Speaker
And the seasoning that I put in there was salt, lemon pepper, and herbs de Provence, which is a French herb blend. Okay, wait. Okay, wait. Okay, wait.
00:29:02
Speaker
Okay. Mushroom... Wilder Chumbrie. What else? Salt and pepper. Salt and lemon pepper. Salt lemon pepper. In the eggs. With Herbes de Provence.
00:29:14
Speaker
What the fuck is that? it's a It's a French herb blend. Like I literally just said. ah okay Okay. Like if you ever see like an Italian seasoning blend yeah in a jar, this is like the French equivalent. It's literally called Herbes de Provence.
00:29:31
Speaker
Okay. Like Provence. Never heard it, but okay. they know what provence means you
00:29:39
Speaker
i for myself tend to prefer french flavor profiles in foods in general i like italian food it's fine it's good i like french food more interesting And I like French seasonings and French herb blends a lot more than most other regions of Europe.
00:30:03
Speaker
I have no idea if I've ever tasted anything with a French flavor profile. Well... You should. Anyway. Except for maybe your beef bourguignon.
00:30:15
Speaker
Oh, that's true. Yeah. Is that a French flavor profile? profile It's a French fucking word. So yes.
00:30:24
Speaker
Beef Birkenstock, as my ex would call it.
00:30:29
Speaker
Oh my God. But yeah, that's a French flavor profile. But yes. Now I'm torn between making beef bourguignon and the Guinness...
00:30:39
Speaker
irish beef stew okay anyway anyway so had made those and the only sauce that we that i could think of that would not clash with the french flavor profile of the omelets was don't know why the fuck i thought of this but i was like let's try the fucking ghost pepper aioli that you sent me for christmas okay we opened that I was just like, let's see.
00:31:08
Speaker
Let's see. Literally put like a tiny, tiny dab the size of like a grain of rice on my first bite of omelet. And it was too hot. What?
00:31:19
Speaker
It was too hot. Oh, no. you but Oh, no. What are we going do? so oh my god we didn't have it with the omelets so that means you're never gonna use that sauce i'm gonna find a way through it somehow i will if i have to blend it with mayonnaise yeah that's what i was gonna say maybe but or sour cream or sour cream that's a good idea yeah because that would help bring down the heat yeah yeah yeah but yeah so i ended up actually just putting um blue cheese dressing
00:31:53
Speaker
Oh my god. Yum. It actually was really good. Oh, I believe that. Oh my god, I love blue cheese. Okay, wait. Blue cheese salad dressing? Like a Ken's, yeah, like a dress dressing out of a bottle. Was it Ken's?
00:32:06
Speaker
Yeah, was Ken's. Oh, amen. I love Ken's blue cheese dressing. The Ken's blue cheese dressing is the best. Yeah, Ken's. I get Ken's dressings in general. Like, okay you know, unless I'm being cheap and needing to get just like the, you know, store brand or whatever. But like, if I can get a brand name, I'm getting Ken's.
00:32:23
Speaker
Yeah. Every time. I, I don't really remember any other Ken's dressings that I like love, but like you've heard of Culver's.
00:32:35
Speaker
ah fast food restaurant drivers Okay. Okay. I just don't remember like if you would remember that at all. it Assume that I do because you talk about everything enough that I would have. so Okay. Okay. Yeah.
00:32:47
Speaker
But next time you say, have you heard of Faygo, I'm going cry. Have you heard of Werner's?
00:32:58
Speaker
I was kidding. i know Did I tell you? Oh, yeah, I did tell you. I did tell you. Werner's Boston Cooler. yeah, yeah. pop was Which I was like, what the fuck? That's not from Boston. What the fuck is a Boston Cooler? Werner's is not a Boston brand. No, but Boston Coolers are literally...
00:33:15
Speaker
like root beer floats but with verners instead of root beer which so weird and they blend it so it becomes more like a milkshake it's so good oh my god it's so good okay anyway my point my point anyway let me roll it back for a second culvers culvers i get their buffalo um chicken tenders yes And they have the Ken's blue cheese dipping cup things to use with those.
00:33:43
Speaker
And I, that is how I figured out that I love the Ken's blue cheese dressing so much. I was just like, Oh my God. oh Oh my God. Yeah. So yes.
00:33:53
Speaker
Okay. yeah's ah That's all.
00:33:57
Speaker
Anyway. So we had, that was okay. Stonewall kitchen, ghost pepper aioli. We tried it on tuesday morning it was way too hot and then we were making pork roast in a crock pot and we needed onions because the one onion i had was going bad and so that's the reason that we went to the farm stand and then i saw the stonewall kitchen garlic aioli and i've had it before i like it's one of my classics it's one of the ones that i do like to get when i uh
00:34:30
Speaker
you know, can spare the money because Stonewall Kitchen is not cheap. ah It's worth every penny, but it is not cheap. um But yeah, so like now
00:34:44
Speaker
now I'm just like, oh, thinking about that aioli.
00:34:49
Speaker
Thinking about it. And I do think I do think that I should make the bourguignon instead of Irish beef stew because we did open ah small bottle of wine as a uh offering to odin who did that i mean me and jim when oh
00:35:12
Speaker
okay why did i okay so okay on maybon we did magic together okay so you did do something for me oh but it but it wasn't for maybon that's the thing that's the thing it doesn't really matter it was on maybon i know it was that was more of like a coincidence but okay but that's why we opened ah like i when i get because i don't drink wine yeah so like when i want wine to be able to use for cooking i get like those small packs of like
00:35:45
Speaker
you know, just like a little, like 12 ounce bottle per little, like, you know, so I store them and I only use one bottle at a time for cooking. So we opened one and we only used like this much. Oh my gosh. That's funny. For the offering to Odin. But I'm like, we still have the rest.
Cooking, Magic, and Humorous Interactions
00:36:02
Speaker
It's in the fucking fridge.
00:36:03
Speaker
Nice. So, uh, I might need to make some the fucking new. Oh my God. You have my vote. Yeah, I know. I wish I could share it with you.
00:36:14
Speaker
It's the, bomb diggity my god i love it i love it i don't think i've made it since then since you were in michigan since i was in michigan for my 30th birthday my goodness and i made it for you and everybody there yeah my god and i had an orgasm in my mouth yes you did it was that good it's the only kind of orgasm i'm willing to give you
00:36:44
Speaker
Alrighty, thanks for clearing that up. I feel like people would assume the worst about me because I'm such a fucking hoe. Shut up!
00:36:55
Speaker
So I just sort of have to make sure it's clear. We do have boundaries in this household.
00:37:04
Speaker
Gross. Gross. I'm disgusting. ah me No, just the thought of you giving me an orgasm of any kind gross.
00:37:16
Speaker
You're the one that's credit, bitch. You're the one that used that word. I had an orgasm in my mouth. I didn't say Molly gave me an orgasm.
00:37:30
Speaker
That's a whole different thing right there. But I'm the one that made the food. Just shut up. ah No! No!
00:37:41
Speaker
Oh, God. God. We are so back right now. we are so back. Yo. Oh, yeah. It's been a weird fucking couple of weeks. Wait. so but My 10-year-old kid asked me yesterday what a whore was. don't know.
00:38:02
Speaker
I'm like, where are you hearing these words? Oh, God. I don't know. you too. don't know. oh Anyway, I wouldn't tell him what it was, so I said it's a bad word. And you do not need to know what that means.
00:38:17
Speaker
Yeah. Yeah. you Give it ah give it like a solid half decade. Yeah, he'll figure it out before then. Yeah, well, anyway. ah Anyway.
00:38:30
Speaker
yeah it's been... ah we're We're still going to talk about It's been... Sorry. ah We'll still talk about food, but I do just want to acknowledge it has been ah hot second since we've had like just a normal episode, just the two of us.
00:38:48
Speaker
It has been about a month. Yeah. Admittedly. Yeah. Yeah. So hi.
00:38:59
Speaker
And she said, we're back. We are so back. Talking about fucking weird sex things. Oh. Yeah. Go there.
00:39:10
Speaker
Oh my god. Anyway. We could turn this into like weird way to use food in sex episodes. Actually, me ask you. ever used food with during sex?
Food and Intimacy: A Future Topic
00:39:22
Speaker
I would have to think about that. Hmm. Probably, but I don't remember for sure. I know I haven't. It's never appealed to me. And I think that's mostly just because I'm a Virgo and I'm like, don't make my skin sticky.
00:39:35
Speaker
You know? Yeah. I don't remember. like I don't know. a Maybe someday I'll like cave. Not cave. No one's ever tried to pressure me into doing it.
00:39:47
Speaker
But like, I'm like, okay, I wouldn't mind if like someone were to like lick everything all over me. I'd be like, that feels good. And if it, you know, if whipped cream is a motivator for that, then... No, no, no, no, no. Honey.
00:40:02
Speaker
Honey. Ooh, make them work for it. It's extra sticky, yes, but you get extra licks. um True, true. Yeah. ro all right let's let's move on from this i'll just here's what i'll do i will say let's do this and i'm getting in the shower immediately afterward yeah nothing wrong with that yeah and changing the sheets i mean we should anyway but like we'll need it if we're gonna use honey oh my god wow okay so so you don't wait have you used honey
00:40:39
Speaker
I don't think so, but it's been talked about like, okay. With, you know, partners in the past. Right. Right. um So if you, if you think of anything that you have done, I'm curious.
00:40:53
Speaker
Let's make that a whole different episode. Okay. Inspiring minds want to know. ah
00:41:01
Speaker
Anywho. So i talked about two of my favorite breakfast foods as a child and that one of them is still an obsession to me right now. yeah um What were some of your favorite foods when you were a child?
00:41:19
Speaker
Let's Or growing up as you wrote. Yeah. i i have talked to you about macaroni and tomatoes.
00:41:31
Speaker
Yes. Yeah. um That was my favorite food growing up. Okay. And that is very simply macaroni and cheese.
00:41:44
Speaker
Sub the cheese for tomato sauce. Tomato sauce. Yes. Okay. I was trying to remember what exactly. Like, I don't know why I was thinking maybe your mom used like stewed tomatoes from a can.
00:42:01
Speaker
she actually exclusively used homegrown and canned tomatoes by my grandmother okay um that is no longer available yeah even before my grandmother died she lived the last like you know decade and a half of her life in idaho which was too far away to be able to just drive there and take you know a whole box of tomato sauce home.
00:42:31
Speaker
Cause she lived in Pennsylvania before that. It was a four hour drive from our house. um So, you know, but my mom would also can them herself sometimes.
00:42:44
Speaker
She was never really able to successfully grow tomatoes cause we didn't get enough sun in our yard for it. ah um But she would, you know, get to know tomatoes from like farm stands or, know, good ones from the grocery store.
00:42:57
Speaker
And she would she would can them herself too. She taught me how to do it. I forgot. I should have fucking written it down. Dude, my one aunt, my grandmother's closest sister, um used to can pickles, homemade pickles.
00:43:15
Speaker
And they were so good. And I tried ah couple times to get her to give me a recipe for that. And at one point, she basically just said something to me like,
00:43:29
Speaker
it was just a packet they that she bought in the grocery store or something. But like, how many different packets are there and different brands and, different you know, I don't know which one it was.
00:43:41
Speaker
Like, I hope that her daughter would remember like what she did yeah and how she made them because I need to get that recipe somehow. But least she never, yeah, she never gave me a, ah you know, real inclusive answer to like yeah that. Yeah.
00:43:58
Speaker
Yeah. Because I would love to make those. I know, like... I'm not gonna, like... Okay. I would need to, again... Should have written it down.
00:44:10
Speaker
um would need to probably ask her to get a refresher. But I know that the only ingredients besides tomatoes was salt and sugar. i just can't remember which gets the teaspoon and which gets the tablespoon. um So...
00:44:28
Speaker
You know, like, I just would need to get, like, details like that. I would able to write it down. i would bet that the teaspoon is the sugar because sugar is, like, a slight enhancer thing, but salt is really necessary to, like, really bring out flavors. Yeah, yeah. And for, like, decently sized jars, yeah ah it would probably need that much salt.
00:44:53
Speaker
Yeah. So, yeah, makes sense. That would be my guess. Yeah, you're probably right. Because otherwise sugar would be kind of overwhelming. Right, right. But yeah, so like I could easily you know do that myself also.
00:45:06
Speaker
But did she can them with like like like where they do the pressure thing, where like yeah the heat and all that and it sucks? Yeah, she actually, I mean, like she would she would cook the tomatoes and they would you know come they would get canned super hot right off the stove, but she also specified needing to run, run the jars through the dishwasher so that the jars are also super hot and the lids.
00:45:34
Speaker
So you put them all like you put the hot sauce in the hot jars, close the lid and then it seals itself. Oh yeah. So she didn't do with the boiling hot water bath thing in a pot.
00:45:47
Speaker
Okay. No, I mean, I think that's what like she subbed in like a, it makes sure that the jars are actually clean by the time that you're, clean and sterile by the time that you're using them yeah and be for the heat so that when it cools down it seals so yeah interesting so not too hard to do definitely going to try it at some point but uh i don't know well i don't know when we'll see cool beans so that's what she would use and for now when i make it for myself
00:46:20
Speaker
I just use, you know, cans of diced tomatoes and it's fine. It it works great.
00:46:27
Speaker
But it's just literally like elbow macaroni, jar of the canned tomato sauce, salt, pepper, lemon juice, and Tabasco sauce.
00:46:38
Speaker
Ooh, interesting. For just a little kick. Just a little one. Yum. Yeah. Divine. So good. So good.
00:46:49
Speaker
I That was like my favorite as a child. There was something. I liked mac and cheese too, but mac and tomato, the best. So there, did you ever eat like goulash?
00:47:04
Speaker
No. Do you know what it is? I know. I know what goulash is. okay Okay. So like, that's the interesting thing to think about or like to realize is like, there's not much Polish influence in the DC area.
00:47:19
Speaker
a and there's tons of polish influence where you live yeah you're i don't even know why it became a thing because like we're not polish at all but like right yeah i don't i don't know it's like we're influenced anyone in my family to make that right but like we're not lebanese and yet we had our lebanese like neighbors slash family friends you know and there's a huge amount of uh you know
Family Recipes and Culinary Traditions
00:47:48
Speaker
arabic influence and you know in the dc area yeah so like i even though i'm not remotely that like i'm way more familiar with arabic food yeah than uh polish food yeah yeah anyway but i do know what goulash is and i think i've had it before yeah my my mom made that um as well when i was a a kid and i always liked that um so it's kind of like a combination of both of
00:48:18
Speaker
mac and cheese and your mac and tomatoes but add um hamburger meat and like diced onions and cook it all up together love it oh yeah love it that was the bomb yeah my um if we're thinking like what our family is like not heritage but like the recipes or traditions that might have been passed down, like, there's nothing too distinct except for, like, my family, particularly on my mom's side, is very English.
00:48:59
Speaker
And, like, even though it was, you know, generations before my grandmother was born that were still, you know, they were all American, like, the traditions from England came down.
00:49:12
Speaker
um Actually, I don't even know how many generations back before they came came to America from England. But it took me until I was in college to learn that cheese on toast is a British thing.
00:49:26
Speaker
But that was another, like, a breakfast option that we usually had was cheese on toast. so Interesting. When was growing up. So yeah you would make toast and then what would you do?
00:49:40
Speaker
ah Really, we would just put the cheese on the bread and put it in the toaster oven. Oh, okay. What kind of cheese? Usually cheddar. or is that That's what we usually just had.
00:49:54
Speaker
like We didn't really do a whole lot of variety and of cheeses. So like, you know, when she made mac and cheese, she would use like the block of cheddar that she would grate up. um or you know, if she, I mean, she would get provolone for like sandwiches for lunches and stuff, but like you know cheddar was usually like we just got blocks of cheddar the giant ones the ones that i've said before that i would love to just take bites out of if i could yeah mean i was thinking back to my childhood and most of the time it was just like craft singles or government cheese yeah oh yeah yeah we were not allowed to have craft singles but not allowed not allowed
00:50:40
Speaker
Like, cause it would just kill you or something. Probably. but don't know. That's so crazy. don't fucking know. Crab singles are good. Oh, they're delicious. I love them.
00:50:53
Speaker
I love them. i think they're amazing and we need more. But I didn't get to have it. we We just got our black cheese. Black. It's not even the best. Like, it's not even great.
00:51:05
Speaker
You know, was just, it was just what we got. It was what we got. So, yeah, but cheese on toast, pretty good, even if it's just black cheese and cheddar, whatever. yeah i might just try that someday. Yeah, yeah.
00:51:20
Speaker
And, like, know, my grandmother would make, you know, quick pickles out of apple cider vinegar, and then probably, like, she probably added sugar and some onions, red onions and stuff.
00:51:36
Speaker
And she would just chop up these cucumbers and let them soak in a bowl. with the vinegar and stuff. And, uh, that was like the snack when we were at grandma's house was her little, ah not even like pickles, but like they were cucumbers.
00:51:54
Speaker
Yeah. Yeah. so vinegar yeah my Yeah. My grandma, my grandma did that too. Um, cucumber sliced up with, um, onions and vinegar and salt in a plastic sleeve, if you will.
00:52:10
Speaker
She made it in ah in a what kind of container? Okay, so if you get like carry-out soup from ah restaurant, like those plastic, tall, oh and yeah kind of narrow, not narrow, but like tall plastic container like that. Or she would use a leftover jar like yeah from jelly or whatever she had. You know what I mean? my My grandma had those classic...
00:52:39
Speaker
um I don't know if they were actually the Pyrex brand, but like I think of Pyrex when I think of this design, but like those small little bowls with the like golden brown patterns around the sides.
00:52:56
Speaker
Corning wear. Yeah. I'll bet you was corning wear. Probably. but like she had like all those and she would literally just like make those cucumbers in like a smaller bowl like that.
00:53:09
Speaker
Okay. Um, and just put them in the fridge for like half an hour to an hour. yeah. It was so good. And also like, listen, as much as I love gourmet shit, the simple shit is good too. Oh, hell yeah. Because she would get, I don't think it was Wonder Bread, but it was like, you know, plain white bread.
00:53:32
Speaker
The basic, like you were saying ah for your sandwiches. And she would, i that's mostly what she would have. And so I would like toast that with her homemade raspberry or strawberry jam.
00:53:48
Speaker
Like toast it, light, light toast, a little bit of butter and the raspberry and strawberry jam. Yummy. All day.
00:54:00
Speaker
And cranberry juice. Ooh. Yeah. When I think of grandma's house, I think of cranberry juice, homemade raspberry and strawberry jam, homemade pickles,
00:54:13
Speaker
I was thinking about my grandma's house too when I was looking at your lists of prompt notes. um And what she used to do a lot of times, she would like make kind of a relish tray.
00:54:30
Speaker
but a lot of times it wasn't even a whole relish tray of like various things. But like a lot of times it was just a big old plate of celery with just cream cheese in like you know like sliced like cut up celery where they're like two or three inches long with like cream cheese in the middle cream cheese in the middle then i would take salt and just chow down on those that was like my favorite snack oh yummy and uh i would eat that's so better than ants on a log okay have you never heard of ants on log is it peanut butter and raisins yeah okay
00:55:10
Speaker
like i never we never had that when I was growing up I just heard of it and I think I'd seen a picture or something we never had that either but I'm also just so much more of a savory person than a sweet person so like yeah i and I like peanut butter and celery it's fine but like oh my god ah cream cheese oh have you not ever had that before no oh dude you have to do that oh oh you have to go get some celery clean that shit up make your slices as big or little as you want and just take a knife and just schmear yeah she would just stuff it right into the middle i'm really new york today
00:55:51
Speaker
yeah What the fuck? And then literally just salt because it just brings out the flavor of the celery and the cream cheese. It's just so good. So good.
00:56:03
Speaker
So I would eat the hell out of those, but then like sometimes she would also have out like, you know, black olives or pickles as well you lost me you lost me no oh that's what i was gonna my god totally forgot i forgot about this i was gonna bring this up too i'm so glad i remembered okay Like, so you know that I love pickles and olives.
00:56:28
Speaker
Yes. When I was a kid, it was just black olives. That was it. Like, I grew to like other kinds of olives as I got older. But like. continue. Anyway. Pickles. pickles I remember as a child going through the McDonald's drive-thru and asking for a cup of dill pickles.
00:56:50
Speaker
You've told me this. Yes. Yeah. But I don't think I've said it in recording. so i can't remember. If we have said it before, to anyone who's listening, please feel free to tell us. yes i mean they'd get they'd have those little little teeny paper cups or like little wa what wax covered paper cups or whatever they were when yeah you know the olden days um they had the little kids kids drink size ones they were really small right and they would maybe halfway fill that up with pickles for me is that uh
00:57:23
Speaker
christina's version of a pup cup yes oh my god oh my god my pickled oh my goodness and my
00:57:40
Speaker
oh oh so good yes i love it yeah here's another one and now i didn't have this a whole lot but my grandpa my grandmother married when i was like eight nine years old or something um taught us this one so you gotta try this too okay i think you're gonna like it okay okay you get some nice strawberries Okay.
00:58:06
Speaker
You get some sour cream. Take a little small bowl and put some sour cream in the little bowl. Okay. Get another bowl that's like the same kind or size. Okay.
00:58:18
Speaker
And put some brown sugar in that bowl. Okay. Okay. You haven't lost me yet, yeah but I am apprehensive. You take a fork or something and you spear ah strawberry on there.
00:58:32
Speaker
And you dunk it into the like sour cream. Okay. And then you dunk it into the brown sugar. Are you? And then you eat it. Are you sure it's sour cream? I am 100% positive because I know how weird it sounds. But that shit is so good. i don't know where he came up or got this idea or whatever.
00:58:52
Speaker
it is so good. i can't even tell you. i can't even tell you. It's almost like, you know how cream cheese frosting has a little bit of that tangy flavor to from cream cheese? Yeah, but cream cheese frosting and not sour cream.
00:59:08
Speaker
But that's the idea when you mix sour cream and and brown sugar you get that little bit of a tang and sweetness at the same time and then you chew up a strawberry with it. It is so fucking good.
00:59:23
Speaker
It's so good.
00:59:26
Speaker
I'm going to have to trust you And I'll try it, but like literally cannot conceptualize how that works. Yeah.
00:59:37
Speaker
It is what it is. Just let you know. It's good. Okay. It's good. Trust me. Oh my Lord. Okay. um Wow.
00:59:48
Speaker
Yeah. Okay. okay. So it
Food Preferences and Aversions
00:59:52
Speaker
is no secret. okay so we it it is no secret that I am an olive hater.
01:00:00
Speaker
Yeah. What is it, Christina, out there in the world of food that you can't stand? Oh. um o my God.
01:00:14
Speaker
Okay. So my mom would cook spinach when I was a kid. And it was just like...
01:00:26
Speaker
steamed in water and it would become like slimy and just the grossest flavor ever and I would never eat it.
01:00:39
Speaker
i would never ever eat that shit and I don't think I would to this day unless it was mixed into something else that would make it into a spinach dip. so steamed spinach is an abomination.
01:00:53
Speaker
Yeah. But And this is where I think the difference lies. My mom would make spinach. And initially, as a young child, i didn't I didn't need TV shows to tell me what vegetables to hate.
01:01:07
Speaker
Like, you know, it was just very easy to be like, o you know? um But there was like a switch that flipped at some point in my young childhood. I was definitely still in elementary school when I realized that how fucking good spinach was and she would make it she would steam it but she would add butter and salt that's all she would add she would steam it by itself and then she would mix in butter and salt she would melt the butter into the steamed spinach in a bowl oh my lord i've never had that oh my god it's so good
01:01:52
Speaker
it's so good i don't know why my mom wouldn't have tried to do something else to that spinach to make it better but i i think i must have tasted it one time and was like honestly like it doesn't totally surprise me because we're talking about a white woman in the 80s yeah you know yeah um does not surprise me however this is i mean we will probably need to have a separate episode about kitchen witchery specifically for all that.
01:02:24
Speaker
My mother is a Christian woman who would never ever dare to consider anything. She does to be witchcraft. She is a kitchen, which undeniably she is very intuitive with her cooking.
01:02:42
Speaker
She does. She does it. Like she breathes. She cooks like she breathes. Honestly, it's incredible. And that's one of those things. It's like she knew all that spinach needed was butter and salt.
01:02:54
Speaker
And she added it and was perfect. who Yeah. So you'll just you'll have to fucking try it. I mean, I would. I would at this point in my life. yeah you know i'm way yeah I mean, like you like spinach stuff.
01:03:10
Speaker
So I think that I think that you could, you know. you could stomach it yeah so i also would not eat a ah brussels sprout but i like them now but oh yeah well they like i think i've told you they were they were like genetically modified now yeah i heard that plus they put them into different recipes that are really really good like yeah with various other ingredients yeah i particularly like cooking them in bacon fat with bacon grease absolutely Did your mother ever cook and or steam an artichoke?
01:03:45
Speaker
Yes. And then you you loved peel the leaf things. Yeah, you peel them off and you dip them in. There's one right answer to this. Uh-huh. What's your answer?
01:03:57
Speaker
Okay, there's two right answers to this. what's the other one? Italian dressing. Okay. Like a a nice...
01:04:09
Speaker
Not creamy Italian, although it could could work, but like a nice, you know, we we didn't do Ken's dressing when I was growing up. We did newman though Newman's own. Okay. And we did the Newman's own or actually sometimes we also got the wishbone brand.
01:04:26
Speaker
Oh, Italian wishbone is my favorite. Yeah. So like either one of those, the Italian dressing, and I would always scoop like a whole bunch of the little bits that are in the dressing. Mm-hmm.
01:04:38
Speaker
and then yeah yeah we used mayonnaise or miracle whip not mayonnaise miracle whip see that's the thing too that's actually another thing that my that was exclusive to my grandmother's house we actually well we had it i think we had it sometimes at my house growing up but my grandmother didn't use mayonnaise she used miracle whip yeah so i can see that working yeah absolutely it was good Yeah. And then I always loved the hearts.
01:05:11
Speaker
Yeah. I never got into that. um My mom did. My mom would eat the hearts of the artichoke. Yeah. Oh, no I loved them. But I liked the little soft leaves that were around the heart.
01:05:21
Speaker
Yeah. And I would just pinch those off and dip them all into like the Miracle Whip and just eat that whole thing. Then my mom would eat the heart. do Yeah. I think...
01:05:33
Speaker
I'm going to have to name this episode white people food.
01:05:40
Speaker
Oh my God. So weird. Yep. But it's true. It's accurate. My mom made homemade honey butter.
01:05:53
Speaker
yummy. It was the best. Yum. Yeah. What was, okay. You're going to have to remind me. and think we're going to finish out this episode on this, on this recipe. At one point, one of the times I visited, um want to say maybe it was 2017.
01:06:10
Speaker
Maybe. I... you you got so hyped about this recipe she was going to make when we went over for dinner one night. Yeah. Because it was like a favorite of yours when you were young. Yeah.
01:06:22
Speaker
And I'd never tried it before. And I can't remember... I remember the elements of it. I can't remember what it was called.
Family Recipe Spotlight: No Name Chicken
01:06:29
Speaker
And like the specific... Like ah the details.
01:06:33
Speaker
So... Can you, do you know what I'm talking about? Yes. Okay. Can you give us the rundown on this recipe, please? Yes, I can. um And I may not be exactly perfect.
01:06:45
Speaker
ah Cause I'm going to do it by memory, but um I think it's called no name chicken. Okay. Yeah. That sounds right. Yeah. I'm i'm not even kidding.
01:06:56
Speaker
um You would get a whole bunch of chicken breasts, like maybe six or eight, you know, And first of all, you take one of those big roasting pans like that you would cook a turkey in.
01:07:11
Speaker
Right. And you buy, first of all, you go get yourself some armor chipped beef and they're in these little glass...
01:07:24
Speaker
little teeny glass glasses with a weird little lid that like you have to pop off. Okay. It's like suctioned on, you know, and you just like get a little can opener and it pops off like, and it's small little glass jar and the chipped beef are like round slices of dried beef.
01:07:43
Speaker
Okay. That are like, so it's not packed in their beef hash. No. Okay. No, not at all. think that's what I was thinking it was. I don't remember why, except for I feel like it, in my mind, I was picturing that element as being reddish.
01:08:01
Speaker
which is red. Yeah. yeah it's okay but um it might be it might be called chipped beef or it might be called dried beef but it's like the armor brand in the little glass jar which looks like a little teeny drink like juice yes does it come in on like the perish non-perishable shelves non-perishable okay yeah it's dried so it's like it can keep for a long time yeah um but okay so you take those out and you peel them apart and you layer the whole bottom of the pan with the chipped beef yeah which is dried beef i believe the armor brand is i think they just call it dried beef okay yeah so you have said armor brand like it looks like salami looks like you know little round slices of salami or whatever but it's drier than that got it okay and thinner
01:08:53
Speaker
um Okay. And then you then you take your chicken that's thawed, not frozen. You're going to roll those breasts up as much as you can. and you're going to take a piece of bacon and wrap it around the chicken. Right. And it stretches because it's uncooked, right? You're just going to wrap it around that piece of chicken.
01:09:15
Speaker
um And you're going to lay them around in this pan on top of the chipped beef. Then you're going to make a mixture That would include the smaller size sour cream. Okay.
01:09:29
Speaker
And two cans of cream of mushroom soup. Right. And you blend them together really good. Yes. And I think you may add some salt and pepper, maybe but i don i' I would say do it. I would say do it, but I would say it's probably and not even really necessary because the chipped beef is super salty. And the cream of mushroom soup is going to be salty too. And you're you're not adding milk to like water it down at all. like You're just adding the sour cream.
01:09:55
Speaker
Yeah, tons of flavor in that. yeah yeah So you may do a little salt and pepper. You may not. i don't know. Then you're going to like pour that all over the whole chicken and you're going to cook it with the lid on like three hours i think 350 in the oven yeah yeah yeah for like three hours i think 350 maybe it might be 325 or 375 i don't remember for sure um and then the last like 10 minutes or so you're gonna take the lid off and you're gonna sprinkle paprika all over the top okay just
01:10:32
Speaker
You don't have to, because I don't even think that shit tastes like anything, but it adds a like color yeah and sliced almonds or slivered. If you can, if you can't find sliced.
01:10:43
Speaker
Okay. and you I'll skip the nuts. I'm not a nuts person. Oh, okay. So like you just sprinkle those. For anyone who likes nuts, go for it. Yeah. You sprinkle those all over the top and then you put it back in the oven and let it bake without the lid on. So you take the lid off and leave it off. Yeah.
01:10:59
Speaker
And you're going to do the paprika and the almonds and then put it back in the oven and let it cook for like another 10 minutes or so. yeah It helps to thicken up the sauce a bit and it gives a little bit of a browning on the top.
01:11:11
Speaker
yeah you know You would like toast that the nuts on the top, basically. yeah And then you go buy yourself a big bag of the no-yolk wide or extra-wide noodles.
01:11:25
Speaker
Or they can also be called dumpling noodles or dumplings, but they're super fat noodles and they're wavy, kind of. um i um in my house those were stroganoff noodles yeah okay yeah that's the that's the type of noodle for sure yeah but like no yolks was the brand and they're either going to be called dumpling noodles or dumplings or wide or extra wide whatever you can find because they're all basically very similar they're just like slightly different sizes yeah um boil those up and have them set off to the side drained
01:12:05
Speaker
So you're going to take your plate and put a bunch of noodles on there. And then you're going to get a big old spoon and dig out some chicken and a whole bunch of sauce.
01:12:16
Speaker
And some of those chipped beefs from the bottom, if you can get them. And cut it all up and mix it all up. And it's the best fucking thing ever. So good.
01:12:29
Speaker
oh and then I always loved it when she made like a side of corn because then I like scoop some corn into the sauce and noodles and eat it up yeah I would do green beans on the side I think yeah you could do either one I like both french cut with apple cider vinegar on it oh no I wouldn't mix that with that sauce I would I would I would have them in a bowl by themselves with that whenever I do and again if this is the thing that came from my grandmother and my mother with the french cut green beans i always have to add apple cider vinegar yeah rather than salt or pepper my um when my grandmother or mother would would cook fresh green beans like that they bought they would cook it in bacon grease cook the green beans in water with bacon grease um and then when they were eating them they would put them in a bowl with with
01:13:27
Speaker
vinegar usually red wine vinegar and so and's salt and salt pepper something like that and they would be in a bowl by themselves oh and chopped up little onions on there yeah so that would be its own thing on the side for me like the vin if the vinegar mixed in with that creamy sauce it might curdle it or some kind of thing don't know It might be good, but I personally probably would never try it. Totally fair.
01:13:59
Speaker
That's fine. Yeah. That's still one of my favorite dinners. It's so good. Oh my god. I'm glad that you just described all of it because when going to edit this, it's going to enter into my long-term memory and I'm going to make it.
01:14:16
Speaker
o Do it. Woo! Hell yeah. anyway that's our show wow what white people we are i think and the funny thing is that no name chicken recipe I think it came from ah Mormon like recipe book that the ward made some point I'm almost positive that's where it came from yes good
01:14:51
Speaker
Awesome.
Community Engagement and Farewell
01:14:52
Speaker
Yeah. We did it. We did it. We did it. Yeah. So, Christina. What's up? You want to tell everyone where they can find us on Instagram?
01:15:07
Speaker
Yeah. SoulPod the podcast. Yeah, yeah. There's not a whole lot going on over there, but it's where you can see photos of our faces.
01:15:19
Speaker
Mm-hmm. and you can message us there if you want even have pictures of us when we were little right right of little um but you can also reach us at our email address which is soulpod the podcast at gmail.com you better believe it and we got a patreon with bonus fucking content oh hell yeah
01:15:50
Speaker
And it's good shit. Lots of pickles. lots of pickles. Lots of pickles over there. Oh my god, so many pickles. Pup cups of pickles. Pup cups of pickles.
01:16:02
Speaker
I love it. And that URL can be found below and at www.patreon.com slash soulpod the podcast.
01:16:18
Speaker
Yes! Amazing. So check us out, support the show. We will be eternally grateful.
01:16:28
Speaker
And yeah And join us again next week because we're here every Monday. Share your favorite recipes with us. Yeah. Email them to us. Even your, you know, Ooh, send us, send us your bigoted mother's secret recipe that she doesn't share with anyone.
01:16:47
Speaker
If you know it. If you know it. you're privileged enough to know it. Yes. Yes. Anywho, we gotta go. It's time. It's late.
01:16:59
Speaker
And, uh, yeah. But we are so grateful you're here. And we're so excited to be back. In all our white people glory. but Or un-glory.
01:17:12
Speaker
uh, let's see if you can be super.