# Top 10 Foods From Other Cultures | #thebaldbrotherspodcast

An episode of [The Bald Brothers Podcast](https://invisiblenetwork.ai/podcast/1652772265), 5 Nov 2024, 41 min.

Audio: https://podtrac.com/pts/redirect.mp3/traffic.omny.fm/d/clips/e73c998e-6e60-432f-8610-ae210140c5b1/8e215d59-cd7c-4cab-97b0-b4a2014d6a6c/52666c3f-3743-4e27-bbbc-b4a201533072/audio.mp3?utm_source=Podcast&in_playlist=fd57b390-fede-4dd1-aa14-b4a2014d6a83

See omnystudio.com/listener for privacy information.

## Transcript

[0:00] Speaker 1: What up, y'all.
[0:00] Speaker 2: Welcome to the Ball Brothers.
[0:02] Speaker 1: Listen.
[0:02] Speaker 3: Go to cavil Stags dot com Ball Brothers Thanksgiving Special
[0:05] Speaker 3: you can stream with your family. It is the last
[0:08] Speaker 3: live stream of the Ball Brothers. You will then have
[0:12] Speaker 3: to come see us live on tour, but for Thanksgiving
[0:15] Speaker 3: you can see it also intercoming November twenty second and
[0:18] Speaker 3: twenty third.
[0:19] Speaker 1: And now let's kick off the show. Bob Brothers. Jimmy
[0:23] Speaker 1: Johnson full kiky. I don't like place that only serve
[0:27] Speaker 1: cold sandwiches. I said, it's cool in the same conversation,
[0:31] Speaker 1: it's cool.
[0:31] Speaker 4: They got sprouts at Jimmy john They got a good
[0:33] Speaker 4: brand at Jimmy Johns. I s just don't like place
[0:36] Speaker 4: that always sold serve cold sandwiches though Jimmy john Yeah,
[0:40] Speaker 4: Jimmy Johnson is like I'm on tour. They have hot
[0:43] Speaker 4: sandwiches though, No, most people haven't. Subway has been struggling
[0:48] Speaker 4: the last couple of years.
[0:50] Speaker 2: People people be going the subway.
[0:52] Speaker 1: The fact that they're making foot on cookies that you
[0:53] Speaker 1: know things ain't going right.
[0:54] Speaker 2: I think people still be sneaking.
[0:55] Speaker 4: They do, but they they dropped. Yeah, still making the money.
[1:00] Speaker 4: Jimmy Johnson is like if a place. If I'm like,
[1:03] Speaker 4: it's very random. I'm gonna tell you why eat Jimmy Johns.
[1:06] Speaker 4: If I'm on the road, it's like a random city
[1:09] Speaker 4: like Schamburg, Illinois, which is like summer of Chicago. And
[1:14] Speaker 4: that little plaza at your hotel across the street, Jimmy
[1:16] Speaker 4: John's gonna be in there, like, hey, man, you how
[1:18] Speaker 4: far you want to go?
[1:19] Speaker 5: Get?
[1:21] Speaker 2: Where is you get? God is good? Though they got hot,
[1:25] Speaker 2: the hot sandwiches.
[1:27] Speaker 1: Yeah, if I house got hot, they got good too good.
[1:29] Speaker 2: I'm like a hot sandwich.
[1:30] Speaker 1: Hot sandwiches. Man.
[1:32] Speaker 4: All right, y'all to the Ball brothers. Me and Tony
[1:35] Speaker 4: are ball brothers. We're both black and males. We have
[1:39] Speaker 4: lack of hair, and we're just you know, by this time,
[1:42] Speaker 4: you know what it is.
[1:42] Speaker 1: Man. We got Lee on the ones and two. She'd
[1:44] Speaker 1: be sniggling and giggling.
[1:47] Speaker 5: I appreciate that. Yeah, because the mirror just be letting
[1:49] Speaker 5: the mirror just be like.
[1:50] Speaker 4: I have random, fast music and everything, but I will
[1:52] Speaker 4: not engage a lesson and.
[1:53] Speaker 2: Getting He will give you a sniggle in a giggle
[1:55] Speaker 2: Shenna laugh, give something it gets.
[2:02] Speaker 4: You got the Patreon locked in Live y'all ain't doing
[2:04] Speaker 4: no work on the Thursday. Y'all supposed to be in
[2:07] Speaker 4: that meeting. You got your office door closed. Quit that job,
[2:11] Speaker 4: but don't if it calls you to leave the patreot,
[2:13] Speaker 4: quit the job. Man.
[2:14] Speaker 1: So for today's thing, top ten foods.
[2:19] Speaker 4: From other culture. Okay, okay, so obviously soul food is out.
[2:24] Speaker 4: I'm I'm gonna kick it off. This ain't necessarily any
[2:27] Speaker 4: particular order, but this one is number one for me
[2:32] Speaker 4: outside of Black American culture.
[2:34] Speaker 1: I got to go Jamaican food.
[2:36] Speaker 2: Okay, we're picking the region, not the not the dish.
[2:39] Speaker 1: The region. Yeah, yeah, you gong.
[2:42] Speaker 4: That could be another episode though, like favorite dishes and
[2:45] Speaker 4: let's do dish later on.
[2:46] Speaker 1: All right, but you're making food, man, Oh my.
[2:51] Speaker 4: God, Tony, gets your feet together, man, get your feet
[2:55] Speaker 4: together on the ones two.
[2:56] Speaker 1: That's right here, a.
[3:00] Speaker 2: Liah he ain't never it was already loose. It was
[3:04] Speaker 2: already lose.
[3:05] Speaker 1: Jamaican food.
[3:07] Speaker 4: Obviously you got hostel rising for your boy, but I
[3:10] Speaker 4: mix it up to I got a great Caribbean spot
[3:13] Speaker 4: by my house. They got good rice and pea, they
[3:16] Speaker 4: got good festival. That's the little bread plantains. I don't know,
[3:19] Speaker 4: some people say plantings pl it'd be like, it's in
[3:23] Speaker 4: the banana family, but it's I don't like banana.
[3:25] Speaker 2: It's a completely different, totally different.
[3:29] Speaker 4: I love planting. Also, by the time they cooked up
[3:31] Speaker 4: there sugary sweet, I.
[3:34] Speaker 1: Mean just covering it blaze.
[3:37] Speaker 5: I like it when they be glistening, like like they
[3:40] Speaker 5: just put baby all over themselves and like, what's up.
[3:43] Speaker 5: So it's like they came out the walls with their
[3:47] Speaker 5: tight Jamaican suret.
[3:48] Speaker 2: On, no brawl. I'll be like, man, look at the planted.
[3:56] Speaker 5: Because at the top he made what are you doing here?
[4:05] Speaker 2: What are you doing here? Once you're not being leg
[4:08] Speaker 2: for your my bad? Oh this is crazy. But she can't.
[4:15] Speaker 2: She can't get the comforted together, like.
[4:17] Speaker 5: Oh, oh my bad, and I don't close the door back.
[4:22] Speaker 2: I'm like, oh, this.
[4:23] Speaker 1: Is crazy blinking.
[4:25] Speaker 4: Oh my god, I'm sorry. I'm so sorry I did that. Man,
[4:30] Speaker 4: you're really struggling with that taktop, aren't you.
[4:33] Speaker 2: I'm so sorry.
[4:34] Speaker 4: It's like a dessert tucked into the corner. And you know,
[4:38] Speaker 4: I never feel bad.
[4:39] Speaker 2: I'm like, this is a I feel guilt free every time.
[4:41] Speaker 1: So do you consider that a sweet?
[4:43] Speaker 2: Yeah? You do?
[4:44] Speaker 5: Because I feel like I feel like they be adding
[4:47] Speaker 5: stuff to I never know if they add something or not.
[4:49] Speaker 5: So if you add, if you add any sweetening, and
[4:52] Speaker 5: then I gotta be like, unless it's like honey, you're like, you.
[4:55] Speaker 4: Know, okay, so like a date or like a date
[4:58] Speaker 4: is really naturally sweet, that's not considered sweeteet, No, you
[5:01] Speaker 4: only talk about added sugar. Jamaican people tell us I
[5:05] Speaker 4: never thought about it. I thought they just put them
[5:07] Speaker 4: in the I feel like they probably put them in
[5:09] Speaker 4: the pan with some butter.
[5:10] Speaker 1: They gotta add some sugar. I don't know.
[5:13] Speaker 4: Y'all tell us people from the Caribbean. There's a training
[5:17] Speaker 4: flag in there.
[5:19] Speaker 1: No added sugar. There's no added sugar.
[5:21] Speaker 2: Oh that's even better.
[5:22] Speaker 1: So our plant are they?
[5:25] Speaker 2: Oh they are, they're fried. That's when the filth comes in.
[5:28] Speaker 1: That is that much sweeter than the banana.
[5:31] Speaker 4: Everybody saying naturally sweet, Okay, sweeter than bananas though, Yeah,
[5:36] Speaker 4: they're the banana family, but they ain't banana. They went
[5:39] Speaker 4: to a they went to like a IVY college, and
[5:42] Speaker 4: bananas were like, we went to the rod Man Bananas
[5:45] Speaker 4: be sold in seven eleven. Banana like, hey, man, get
[5:50] Speaker 4: on that road. Maybe at the cash register. Loose, no
[5:54] Speaker 4: fine nothing, banana man. Technically I'm fruit. You know what
[6:01] Speaker 4: I'm saying. I've been here since last week. You can
[6:07] Speaker 4: beat it.
[6:08] Speaker 2: You can beat me, Like, are you crazy?
[6:10] Speaker 1: I would never be sorting at seven eleven.
[6:12] Speaker 5: They got the a're crazy.
[6:16] Speaker 2: There's seven eleven your friends.
[6:18] Speaker 5: Oh, there's enough spee on the trend for memberline trading places.
[6:24] Speaker 4: But anyway, uh, plantain, that's just in my dish. But
[6:28] Speaker 4: also I go curry chicken is good, brown stew chicken
[6:32] Speaker 4: is good, jerk chicken is good. I didn't realize, so
[6:35] Speaker 4: it's all this just Jamaica's This was all Jamaican Caribbeans. Well, okay,
[6:41] Speaker 4: a lot of Caribbean nations have similar dishes, right because
[6:44] Speaker 4: when we went on we went this year for vacation,
[6:47] Speaker 4: we went to the Virgin Islands, and they also have curry, gold,
[6:51] Speaker 4: curry chicken, all that type of stuff, rice and pee.
[6:53] Speaker 4: I think each nation, and y'all can correct me, I
[6:56] Speaker 4: think they all have their own flair, But I feel
[6:59] Speaker 4: like a lot of the basics are there. You're gonna
[7:01] Speaker 4: get a rice dish, You're gonna get a curry dish.
[7:05] Speaker 2: You know.
[7:05] Speaker 1: I had bullfoot soup.
[7:07] Speaker 5: In bullfoot soup, bulls foot tone.
[7:13] Speaker 1: Don was big and healthy.
[7:15] Speaker 2: It was terrible bullsfoot.
[7:17] Speaker 4: It was gelatinous and when I was eating it and
[7:20] Speaker 4: it was disgusting, I was about to spit it out.
[7:22] Speaker 1: A dude from the island was like, you eating bullfoot soup, man,
[7:25] Speaker 1: that's where it's at. It was like, but it was disgusting.
[7:30] Speaker 1: I don't know.
[7:31] Speaker 4: They goes in there like I seen the like the
[7:35] Speaker 4: little toe knuckle. It was terrible. But I'd be liking
[7:38] Speaker 4: to try stuff like that. But yeah, we went to
[7:41] Speaker 4: the Virgin Islands. They had a lot of versions of that.
[7:44] Speaker 4: I remember jerk chicken when we had because we had
[7:47] Speaker 4: food in the Virgin Islands and Saint Thomas and they
[7:51] Speaker 4: all had oxtail, right, Everybody like, no, we're gonna get
[7:54] Speaker 4: that oxtail. I did try ikey and saltfish. The textra
[7:58] Speaker 4: was a little weird for me, so I tried on
[8:00] Speaker 4: a couple occasions. I couldn't get down with it too much.
[8:03] Speaker 4: But there's plenty of stuff, but I but go ahead.
[8:04] Speaker 4: I don't win crazy as Jamaican food.
[8:06] Speaker 1: I was brother.
[8:09] Speaker 4: There's there's Jamaica spot by my house that be open
[8:14] Speaker 4: from one to three.
[8:15] Speaker 2: I wonder if I've been there. Is it like a
[8:17] Speaker 2: little small joint in a little No.
[8:21] Speaker 4: No, you talk about where the movies are. No, No, it's deeper.
[8:25] Speaker 4: It's like deeper head. It's near my house. Like when
[8:28] Speaker 4: I say there my house, I mean within Postmates drop.
[8:31] Speaker 2: Okay, what's what's the radius?
[8:35] Speaker 4: It's like it really depends because sometimes the restaurant's slow.
[8:38] Speaker 4: They'll come from far out, and I think the raided
[8:41] Speaker 4: the restaurant cert like cetser Radies.
[8:43] Speaker 1: I usually think it's like.
[8:43] Speaker 2: Five to ten miles. Okay.
[8:45] Speaker 4: But anyway, Jamaican food is okay. Some people say he's
[8:48] Speaker 4: not good. I mean I thought maybe it's an acquired taste.
[8:51] Speaker 4: But yeah, I couldn't do it. Yeah, I want to
[8:53] Speaker 4: come to Grenada and try hold down, hold down. But
[8:58] Speaker 4: I want to go to Grenada. Oh go ahead, tone
[9:00] Speaker 4: all right, I'm going Asian. You know what I'm saying.
[9:03] Speaker 2: Gotta go Asian, Chinese, Japan. So I'm gonna go Filipino.
[9:06] Speaker 5: Actually, before I even go to Filipino, Lupia called Greta Ponset,
[9:14] Speaker 5: whoa Filipino food is?
[9:16] Speaker 2: Like this?
[9:16] Speaker 4: Why that's my ball over here? Mannilip Hell.
[9:21] Speaker 5: Yeah, I can't put on in the eighties because my
[9:23] Speaker 5: my oldest brother's first wife was Filipino.
[9:27] Speaker 2: So we go on to they house.
[9:28] Speaker 5: I'm like, man, what's going on in this? My nose
[9:31] Speaker 5: is bleeding. I was like, man, this, what is this?
[9:34] Speaker 2: Pansick?
[9:34] Speaker 4: I was like, oh, I never said I heard there
[9:40] Speaker 4: was a Washington in Washington. There was a restaurant in
[9:43] Speaker 4: Lakewood that had Filipino food.
[9:45] Speaker 1: Tone. I ain't found a place in l A yet.
[9:48] Speaker 1: That's good. I tried them all.
[9:49] Speaker 4: But if you don't get the ponset right, it's like
[9:51] Speaker 4: baccarunning cheese for the black.
[9:52] Speaker 2: Ponza is the for me is the anchor.
[9:56] Speaker 1: If you get stuff right, but not that you, I
[9:59] Speaker 1: can't trust ponce.
[10:00] Speaker 5: I had some good uh vegan ponset in Hawaii was
[10:04] Speaker 5: really uh me. Me and Sabrina rode off bikes to
[10:07] Speaker 5: that place and it was like a hot bar and
[10:09] Speaker 5: they had the vegan ponsta in there.
[10:11] Speaker 1: It was yes, because does it happen beat in it?
[10:14] Speaker 2: Yeah? They put chicken in there.
[10:16] Speaker 5: Oh right, yeah, they put chicken in there. But ponset
[10:19] Speaker 5: is my man, that's my go to.
[10:21] Speaker 4: And then they got that toy a little sweet chili
[10:23] Speaker 4: sauce for the lumpia.
[10:26] Speaker 5: Yes, the lumpia be fire. I'll be tearing that up.
[10:30] Speaker 5: My brother made me a Filipino food for my birthday
[10:33] Speaker 5: when I was out there in New Mexico. Really he
[10:37] Speaker 5: made uh, he made ponset loompia.
[10:40] Speaker 2: I think that's all. He made some rice too toward
[10:44] Speaker 2: toward down. My mom was like, man, you're getting another plate. Lived.
[10:51] Speaker 5: He was because on one hand they was like, don't
[10:53] Speaker 5: be eating, and then on the other you're getting another plane.
[10:56] Speaker 5: You eat fast.
[10:57] Speaker 1: I was like, can you quit watching me? Which one
[10:59] Speaker 1: do y'all want?
[11:00] Speaker 2: Man, you know what I'm saying, I'll be eating.
[11:03] Speaker 1: Told me eating.
[11:03] Speaker 2: That's his problem.
[11:05] Speaker 1: He's only either in or out. That's why he got
[11:07] Speaker 1: to turn the clock on and not eat no.
[11:09] Speaker 2: Food without that clock. I'm a grimlin. I eat this microphone.
[11:14] Speaker 2: I'm striped. If I go past that clock, I'm slimy and.
[11:18] Speaker 1: Philipino or black Asians that's what they'd be saying.
[11:20] Speaker 2: Black Asians.
[11:21] Speaker 1: All right, I'm with you on that.
[11:23] Speaker 4: Yeah, I'm gonna go. I'm coming back to Asia. Oh yeah,
[11:27] Speaker 4: I'm gonna go. Mexican food. Yeah, food is yes, you know,
[11:33] Speaker 4: you know I'm an eighth Mexican. I really am a yeah,
[11:38] Speaker 4: my granddad is uh yeah, here we go with fractions now,
[11:44] Speaker 4: all right, now my granddad is half You make my
[11:50] Speaker 4: mama quarter and would make me an eighth right fractions?
[11:53] Speaker 4: Leah sure, So my granddad's half Mexican, half black, really
[11:56] Speaker 4: Ruthie fool black, then my mom must be a quarter then, Okay,
[12:00] Speaker 4: I did not know that. Something new every day, So yeah, Larasa,
[12:04] Speaker 4: you feel me. But old school Mexican.
[12:08] Speaker 5: Yeah, he had the bullet the bullet vests. I pictured
[12:12] Speaker 5: him in the bullet vests with the rifle man.
[12:16] Speaker 4: But yeah, Mexican food is so funny. I tell people
[12:19] Speaker 4: this and they do not believe me, but it's true.
[12:20] Speaker 4: Nl Pasto Texas. Mexican food is the school lunch food.
[12:24] Speaker 4: So we had taketos, tacos enchiladas like that would instead
[12:30] Speaker 4: of like burgers, I mean burgers and pizza. But in
[12:33] Speaker 4: a five day school week, three of those days is
[12:36] Speaker 4: traditional Mexican breakfast is one hundreds in Mexican every day
[12:40] Speaker 4: I used to eat were still poor. We used to
[12:43] Speaker 4: get for breakfast and just like a bowl of beans
[12:47] Speaker 4: of just pento beans we would put sugar in them.
[12:50] Speaker 4: Maybe that's why I eat my grits like that. It's like,
[12:52] Speaker 4: why kids, just a bowl of bean. It's like god dag.
[12:55] Speaker 2: So that was the breakfast. Just bean.
[12:57] Speaker 1: Some of the days at the.
[13:00] Speaker 4: On the side, okay, but they would just be like,
[13:01] Speaker 4: here's your breakfast, pinto beans salt.
[13:04] Speaker 2: That's a wild breakfast, just beans. Bean. The to you want.
[13:10] Speaker 5: To tea is just rooms tip, not even on the
[13:13] Speaker 5: grill to a tea. It's just fresh out the package,
[13:17] Speaker 5: white corn to a tea.
[13:18] Speaker 2: That's crazy.
[13:19] Speaker 1: Wow.
[13:20] Speaker 4: But one thing I love about l A is this
[13:23] Speaker 4: is the street taco unsanctioned set up at night side
[13:28] Speaker 4: of the No no, ally, ain't no bathroom here, man.
[13:34] Speaker 5: You piss over there in the corner. Put your all
[13:38] Speaker 5: in and take a piss. They'll be ready when you
[13:40] Speaker 5: come out of this.
[13:40] Speaker 1: It's not even technically a restaurant.
[13:44] Speaker 2: Building.
[13:44] Speaker 4: They got the pro paint tinges, they got the music going.
[13:47] Speaker 4: Sometimes it's plugged up to like a van, like the
[13:50] Speaker 4: trailer out there. They got all the stuff and the
[13:53] Speaker 4: best street tacos to me.
[13:54] Speaker 2: No cheese, oh no, no cheese, no I never I
[13:57] Speaker 2: never do the cheese on the streets.
[13:59] Speaker 1: The street taco you got go green or red sauce
[14:03] Speaker 1: green and rest radish little pickled care so.
[14:06] Speaker 2: They get the radishes out there.
[14:07] Speaker 1: But but but cheese, it don't go.
[14:09] Speaker 2: No, hell, it don't go.
[14:11] Speaker 5: It's not even It was never even the thought, even
[14:14] Speaker 5: before I went to the vegetarian streets.
[14:15] Speaker 2: It was never cheating.
[14:16] Speaker 4: Not on the street taco Now Taco bell that ain't
[14:19] Speaker 4: that's not Taco bell Is.
[14:21] Speaker 1: That's that's that's fast food America.
[14:24] Speaker 4: That's Paning Express for like Chinese food with most Americans,
[14:27] Speaker 4: including me, did not realize that's not really closely related
[14:30] Speaker 4: to Chinese food at all.
[14:32] Speaker 1: Right, They just they just be like, man, shut up
[14:34] Speaker 1: and take this is not real Chinese general.
[14:40] Speaker 5: But what he do he out there in one time like,
[14:44] Speaker 5: hey man, we need some chicken, going, what do you mean, man,
[14:47] Speaker 5: we need some chicken, but.
[14:48] Speaker 2: We just got our asses kicked.
[14:51] Speaker 5: But sir, what do you suggest we need sweeting it
[14:55] Speaker 5: up and spicy at the same time.
[14:57] Speaker 2: That's us as a unit, right, sweet and spicy. Let's
[15:02] Speaker 2: get it.
[15:03] Speaker 5: Queue it up, man, serve it up. Or he was
[15:05] Speaker 5: that general that was hands on. He was out there
[15:07] Speaker 5: in the field. You know what I'm saying he wasn't
[15:08] Speaker 5: just doing this. He was like, all right, yeah, we
[15:10] Speaker 5: made it up to him.
[15:12] Speaker 2: Let's get some chicken going.
[15:13] Speaker 1: He was cutting of chicken with with a sword.
[15:17] Speaker 2: Man, I got the chicken chickens.
[15:19] Speaker 1: Hey man, General South Brother, he got some chicken, got
[15:21] Speaker 1: it go.
[15:22] Speaker 2: He took all the enemy's chickens and he just grilled
[15:24] Speaker 2: it up.
[15:24] Speaker 4: He got his man sauce. Co man, you get some
[15:27] Speaker 4: chip man side man. He really shouldn't be in the military,
[15:30] Speaker 4: you asked me. He miss his calling. He should be
[15:32] Speaker 4: a restaurant tour man. He need open the food truck.
[15:34] Speaker 4: That ain't a thing yet, but one day people gonna
[15:38] Speaker 4: have restaurants that you could drive.
[15:39] Speaker 2: He got a general jacket on, no shirt on underneath,
[15:42] Speaker 2: chef hat.
[15:43] Speaker 5: He just got it going up there. He got his
[15:44] Speaker 5: cigar and uh, I got to finish show gun. I'm
[15:49] Speaker 5: like six or seven episodes there.
[15:51] Speaker 1: The General Sauce was in there, like, man, get all
[15:53] Speaker 1: this political strife and murder.
[15:56] Speaker 2: His chicken is fire.
[15:57] Speaker 1: What do you mean?
[15:57] Speaker 2: Check it out?
[15:58] Speaker 1: Going crazy over there?
[15:59] Speaker 5: You when they capture the enemy people instead of just
[16:02] Speaker 5: having POWs and you'd be like line them.
[16:04] Speaker 2: Up on the wall. We're gonna kill your chickens and
[16:06] Speaker 2: grill them up, and you can't have none. No, no,
[16:10] Speaker 2: they just standing there.
[16:13] Speaker 1: You can't. You can't have.
[16:15] Speaker 2: He'd be cooking in front of him.
[16:19] Speaker 1: You make them smelling. Come on, man, he lost.
[16:30] Speaker 2: To me and then they just give him beans.
[16:32] Speaker 4: Like just to bring it back for it, sir, you
[16:38] Speaker 4: don't even think it's weird. Just like you know, we
[16:40] Speaker 4: was young and black. You ate what they're right, they
[16:43] Speaker 4: put in front of you. Right, you think everybody in
[16:44] Speaker 4: the world is eating people eating cereal stuff beans.
[16:48] Speaker 2: With breakfast is absurd to me.
[16:49] Speaker 4: We would have and I'm not talking about fibreens. He
[16:52] Speaker 4: was just like just pento beans in the ball.
[16:56] Speaker 2: That's crazy. You're gonna learn first and I know they
[16:59] Speaker 2: wouldn't see. No, there was nothing.
[17:01] Speaker 1: That's why we used to get We used to put
[17:02] Speaker 1: sugar packets on them.
[17:03] Speaker 2: Was they mashed?
[17:05] Speaker 1: No, they were like, my god, there.
[17:07] Speaker 4: Was because that's briefly, beans are like cook three fried mash.
[17:11] Speaker 4: These was like pintal beans. They was close to like
[17:15] Speaker 4: the consisting of how black eyed peas be. You know,
[17:17] Speaker 4: the beans not all the way broken up. It was
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[18:48] Speaker 2: Did you put the bees into tortillas or did you
[18:50] Speaker 2: just just.
[18:52] Speaker 1: Just beans out of the too tear?
[18:56] Speaker 5: That's a Mexican ass breakdown. We'll pass it with Mexico.
[19:01] Speaker 1: It is Mexicano.
[19:02] Speaker 4: Passol Passo is will have billboards in Spanish with no
[19:07] Speaker 4: English translations.
[19:08] Speaker 2: Not even tripping, like, shut up.
[19:11] Speaker 1: The name is El Passo.
[19:12] Speaker 2: You see why? It is right here, right over there?
[19:15] Speaker 1: Man, what you're talking about.
[19:16] Speaker 5: And I'm not talking about looking over a body of
[19:18] Speaker 5: water like there's Canada down there. Mexico is literally over
[19:23] Speaker 5: the wall, literally across climbing that wall. International boarders jump.
[19:28] Speaker 1: The Rio Grand River and you be in Mexico. Boom,
[19:30] Speaker 1: you're up.
[19:31] Speaker 2: I'm going Italian man. Italian Battalion is a good time.
[19:36] Speaker 2: It's everywhere is thick. It's man. When I had some
[19:41] Speaker 2: my my brother again, same brother, same brother, different way.
[19:46] Speaker 5: He was tasting the rainbow his second here Filipinos's Italian
[19:50] Speaker 5: International bull show.
[19:51] Speaker 1: Know many what you got coming, I'm gone.
[19:57] Speaker 5: He's switching up to Italian. So he went out there
[20:00] Speaker 5: in the military. Then he you know, he got a wife.
[20:02] Speaker 5: He was already divorced. So he went out there and
[20:04] Speaker 5: met Powler. Now she's from there, you know, born and raised. Yeah,
[20:10] Speaker 5: so when he came back, she came and so uh,
[20:14] Speaker 5: she was cooking that food and it was simple. It
[20:18] Speaker 5: looks simple on the surface because you know, we used
[20:20] Speaker 5: to that American bullshit Italian saucy chef Boyardee Smorrow or whatever,
[20:27] Speaker 5: all red sauces, and this is Smarow. Nobody ever talks
[20:31] Speaker 5: about that place. So so when she made her pasta,
[20:35] Speaker 5: it looks simple.
[20:37] Speaker 2: It's just pasta. Where's the where's the soul?
[20:40] Speaker 1: You know, the black boys got to have that sauce.
[20:42] Speaker 2: Man man I ate them. I was like, what the
[20:47] Speaker 2: hell are you putting in this? It looks so simple.
[20:50] Speaker 2: It was fire man. I couldn't get enough.
[20:53] Speaker 5: I'd have been Tony Soprano if I lived with that
[20:56] Speaker 5: woman long term and didn't do this bullshit with age
[21:03] Speaker 5: and then I gotta come around cup millers Man, so.
[21:11] Speaker 2: He'd be mad nasally uncle to kill. They made the documentary.
[21:21] Speaker 1: They were chased on Max.
[21:23] Speaker 2: It's solid Sopranos is my ship.
[21:26] Speaker 1: They had they had before they got James Gandolfini as Tony.
[21:31] Speaker 4: They had still Oh, still was gonna be he was
[21:36] Speaker 4: and he never acted before he was in Bruce.
[21:39] Speaker 1: Uh yeah, never acted before Little Stephen. He was gonna
[21:46] Speaker 1: be Tony soprano. But then they came in. Tony came in.
[21:48] Speaker 1: They were like, all right, man, we're gonna We're gonna
[21:50] Speaker 1: go and see you.
[21:51] Speaker 4: They just made that up for Silvio, made that character
[21:55] Speaker 4: up because they liked him that much.
[21:56] Speaker 1: But they didn't have a role for him.
[21:58] Speaker 2: That's crazy.
[21:59] Speaker 1: They had.
[21:59] Speaker 4: They had the audition tastes with like Pauli auditioning for
[22:02] Speaker 4: Tony soprano.
[22:03] Speaker 1: Really Big Pussy was auditioning. You see his audition in
[22:07] Speaker 1: the I.
[22:07] Speaker 2: Love They showed James's audition.
[22:09] Speaker 5: Nah.
[22:10] Speaker 1: They they had basically for him. They had they didn't
[22:13] Speaker 1: show his audition.
[22:13] Speaker 4: They had like footage behind the scenes and they have
[22:16] Speaker 4: like him talking about the show.
[22:18] Speaker 1: I haven't seen his audition tape yet. It was like
[22:21] Speaker 1: forty seven.
[22:22] Speaker 4: David Simon when he did Sopranos, David Simon when he
[22:25] Speaker 4: created David Chase.
[22:26] Speaker 1: David Chase.
[22:28] Speaker 2: WI yeah, yeah, Davis.
[22:30] Speaker 1: But that that documentary great.
[22:34] Speaker 2: I gotta see that.
[22:34] Speaker 1: Have you eaten Italian food in Italy?
[22:37] Speaker 2: I've never been to Italy?
[22:39] Speaker 1: It is it better tom I don't like tomatoes like that.
[22:45] Speaker 4: Me and Melissa went to Rome went to this restaurant
[22:48] Speaker 4: just you know, in the in the little Italian yeah,
[22:52] Speaker 4: and they were like, you want some Roman tomatoes?
[22:54] Speaker 2: We were like sure.
[22:55] Speaker 4: I'm like, I'm not gonna like this tom It was
[22:58] Speaker 4: like I never tasted the tomato because they were like,
[23:01] Speaker 4: y'all in was that it's good because the man turned
[23:03] Speaker 4: it on me because in America, y'all have on stuff.
[23:06] Speaker 4: Y'all have a year round tomatoes a year round.
[23:09] Speaker 1: This is the season for tomato. That's why they're good.
[23:12] Speaker 2: I was like, I'm sorry man taking these and all that.
[23:16] Speaker 4: To Paul, but fresh juicy, but yeah, the sauce is
[23:24] Speaker 4: very very reduced Italy over there.
[23:28] Speaker 1: For sure.
[23:28] Speaker 4: That the best food I think I've had overseas outside
[23:31] Speaker 4: of Jamaica.
[23:32] Speaker 1: In Europe. Your your food don't.
[23:33] Speaker 2: Beat the best. Yeah, they don't be. When I go
[23:36] Speaker 2: to London, i'd be like, man, I'm going the whole
[23:38] Speaker 2: foods himber last time we went to London.
[23:43] Speaker 1: My next time in London, I'm gonna hit the blacks
[23:45] Speaker 1: up because I know y'all not eatings and mash.
[23:49] Speaker 2: They probably eating a lot of the Caribbean stuff Africa.
[23:51] Speaker 1: That's what I heard.
[23:52] Speaker 4: They said they eat a lot of ethnic food and
[23:54] Speaker 4: we ain't eat no bangers and mash man watch out man.
[23:57] Speaker 1: But nah.
[23:58] Speaker 4: But anyway, in Rome, bestimatos ever had, best monzarella I
[24:03] Speaker 4: ever had. The dude was like me and mus went
[24:05] Speaker 4: to another restaurant. The owner was like, y'all want a
[24:07] Speaker 4: platter of cheek? We got fresh montrell. I was like, shoot, yeah, man,
[24:10] Speaker 4: they were just giving us this before we even paid.
[24:13] Speaker 4: I was just like, I want this, But no, I
[24:17] Speaker 4: was except pizza. I't gonna hold y'all. Americans got pizza.
[24:21] Speaker 4: Oh their pizza wasn't good.
[24:22] Speaker 1: It's light on the sauce. I don't want to know this.
[24:26] Speaker 2: Did pizza start in Italy or did it really start here?
[24:29] Speaker 1: I think they started.
[24:31] Speaker 2: We perfected it, Okay. We was like pizza goes under
[24:35] Speaker 2: the Italian for.
[24:36] Speaker 4: Sure that we we were like man more sauce more
[24:41] Speaker 4: because they be light on the me and they be
[24:43] Speaker 4: like Marguerite, Margherita.
[24:45] Speaker 1: Pizza is the is the big pizza thing.
[24:47] Speaker 2: With the cheese.
[24:48] Speaker 1: And here we be like, well we putting sausage. We
[24:53] Speaker 1: fed everything else.
[24:54] Speaker 2: Were trying to kill you as quick as possible.
[24:56] Speaker 1: Here put sausage and pepperoni.
[24:59] Speaker 5: And him, Yes you got ham, Canadian bacon, eggs, cheese,
[25:04] Speaker 5: whiz fried chicken, legs, goat back, moose, knuckle, cowshoes, bullhead,
[25:13] Speaker 5: all on on top, dipped the.
[25:15] Speaker 2: Cheese, sprinkled with cereal on the top and sugar. All right,
[25:20] Speaker 2: So you what Italianalan?
[25:22] Speaker 1: Al Right, so I'm gonna go so many good foods
[25:26] Speaker 1: in the world. I'm gonna go tie food.
[25:29] Speaker 2: Yes, yes, yes, no, yes, well.
[25:40] Speaker 4: Yes, not exactly. That was the first movie I ever saw. Man,
[25:50] Speaker 4: that's my that's my comedy is the Wayne's comedy.
[25:53] Speaker 2: Yes, well you see jobs. He was like we were
[25:59] Speaker 2: there with guns, came out with jobs.
[26:03] Speaker 1: Could you imagine waitsh But anyway, yes, uh.
[26:12] Speaker 4: Uh tom cos suit the curry get The only thing
[26:17] Speaker 4: about tie you you don't go four stars with them,
[26:22] Speaker 4: that spice level four five stars.
[26:23] Speaker 1: They will they your life away.
[26:25] Speaker 4: They will because the Asian spice, they they not playing around.
[26:31] Speaker 2: They want to kill you. We want you to be like,
[26:35] Speaker 2: no coming there, it's coming off the south is no.
[26:41] Speaker 1: They be going crazy on the on the so I
[26:44] Speaker 1: go like mile or maybe one star one and a
[26:47] Speaker 1: half miles mcgeg.
[26:50] Speaker 4: I feel my mustache through the inside of my lips
[26:53] Speaker 4: playing with y'all. But no coconut curry, mango sticky rice
[26:57] Speaker 4: on the dessert tip.
[26:58] Speaker 1: Then I like to tie as well. It'd be really
[27:01] Speaker 1: that is long. Yeah, big fan of.
[27:04] Speaker 4: Type food amazing pretty often as well. Pat tie is
[27:07] Speaker 4: just that's.
[27:08] Speaker 5: My goal too, because I always feel like being a vegetarian.
[27:11] Speaker 5: Like when I'm on the road, I know I can
[27:13] Speaker 5: count on the tie place. They they gonna have the
[27:16] Speaker 5: toe food for the pad tie.
[27:18] Speaker 1: So good.
[27:18] Speaker 5: I'm in good hands every time every time, right man,
[27:21] Speaker 5: let me get the pad tie with the extra too food.
[27:23] Speaker 2: That's me, that's me, lud me up man.
[27:26] Speaker 5: We'll be skipping off the top. I'll be back there
[27:28] Speaker 5: in the kitchen. You're skipping off the top, hovering over.
[27:32] Speaker 5: You're skipping, man, why don't you just put that little
[27:34] Speaker 5: piece in there?
[27:35] Speaker 1: I want to Chipotle?
[27:36] Speaker 2: The other day.
[27:37] Speaker 5: This this is off topic, manpole The other day, Man,
[27:40] Speaker 5: I got two bowls, three items, thirty three dollars.
[27:45] Speaker 1: They need McDonald's back. Man. McDonald's was there, the flavor
[27:49] Speaker 1: was up, the prices were down.
[27:51] Speaker 2: Thirty three dollars.
[27:52] Speaker 1: I had.
[27:54] Speaker 5: I had black beans, soul, freedas, and guak thirty three dollars.
[27:59] Speaker 2: That's fifteen and some change each and none of the
[28:03] Speaker 2: One of the bullers like, man, give me an extra scoop.
[28:05] Speaker 2: But he's like, oh extra, it's gonna be extra. Be
[28:09] Speaker 2: like y'all stingy.
[28:11] Speaker 1: Man is good too.
[28:12] Speaker 2: It's good.
[28:13] Speaker 1: I get that. And I'm not even vegan a vegetarian.
[28:15] Speaker 2: I just it'd be good pricey. I went back the
[28:19] Speaker 2: next day. I was like, man, fuck this. So I
[28:21] Speaker 2: went in there. Let me get the beans and so freedis. Man.
[28:24] Speaker 5: He was like, that's it, Yeah, that's it. And I
[28:25] Speaker 5: was like, don't be skipping off the top, man, Look
[28:27] Speaker 5: at me. I'm a man, it was a different dude,
[28:29] Speaker 5: and he was like, oh that's all you're getting. That's
[28:31] Speaker 5: all I want two items. He was like, all right,
[28:33] Speaker 5: so you want some more beans or something because.
[28:35] Speaker 2: They started feeling bad when your bullets.
[28:37] Speaker 4: Now you're looking at y'all feel back without no rights.
[28:40] Speaker 4: You see how much I'm really get Exactly, I'm gonna
[28:42] Speaker 4: go ris me up because I was like, I don't
[28:44] Speaker 4: want nothing else. I don't want nothing to like, oh
[28:46] Speaker 4: you want some more bee?
[28:46] Speaker 1: Yeah?
[28:47] Speaker 2: Man, I want stuff. And then I got the guacamovie
[28:50] Speaker 2: from Routes and just put it in there myself.
[28:52] Speaker 5: You tone, I ain't like the thirty three dollars for
[28:56] Speaker 5: the people walked over the rouse to get the bottle
[28:58] Speaker 5: and went.
[28:58] Speaker 2: The extra mile.
[28:59] Speaker 1: Man, I the rounds drove.
[29:01] Speaker 2: Yeah, I mean it was Chipotle. He I just drove.
[29:05] Speaker 2: It was the night of the debate and I'm watching
[29:08] Speaker 2: the debate wrap up eating.
[29:10] Speaker 5: That no rice, man, no the rice. I'm always hungry,
[29:16] Speaker 5: that's my secret. So yeah, so we got so we
[29:20] Speaker 5: got yes, So I'm gonna go. I'm back to Asian.
[29:25] Speaker 5: Just whatever Asian this is. I guess it would be Chinese,
[29:29] Speaker 5: you know what I'm saying. The fried rice, any any
[29:31] Speaker 5: fried rice.
[29:32] Speaker 1: Love it.
[29:33] Speaker 5: I could bathe in chicken fried rice, shrimp fried rice,
[29:36] Speaker 5: beef fried rice, vegetable fried rice.
[29:39] Speaker 2: I'm in there, like you.
[29:41] Speaker 5: Know when they got the big gass bowl on the
[29:43] Speaker 5: streets and the rice be like maybe, but you walk
[29:50] Speaker 5: like man.
[29:50] Speaker 2: I like to see how it is made. Then they
[29:52] Speaker 2: pile it in there. They be piling rice.
[29:56] Speaker 4: Man the mall when I was when I was young,
[29:59] Speaker 4: but the mall off Chinese food, the lid.
[30:02] Speaker 2: I love that.
[30:03] Speaker 5: No no extra charge, no nose bleeding when you asked,
[30:07] Speaker 5: no extra scoop like you, Yeah, I got a clothes, Yeah,
[30:14] Speaker 5: same price.
[30:16] Speaker 2: Price is spilling out it.
[30:17] Speaker 5: It's busting out the top wardrobe malfunction, riights just spilling
[30:22] Speaker 5: over and they ain't even tripping chippole.
[30:24] Speaker 2: Luck. That dude froze and I said, let me get
[30:27] Speaker 2: another scoop. You sure not. It's gonna be an extra
[30:33] Speaker 2: scoop that we're gonna have to charge yourself, Like what
[30:37] Speaker 2: are you running from them?
[30:38] Speaker 5: The white man, give me the extra scoop, man, God
[30:43] Speaker 5: damn man to charge.
[30:46] Speaker 2: Because he stopped. I was like, man, give me extra scoop.
[30:50] Speaker 2: It's so freeze.
[30:53] Speaker 1: Oh the hold loan.
[30:55] Speaker 2: Now, sir, they gonna find you. Like I'm not hiding, man,
[30:59] Speaker 2: give me an extra a scoop. I'm a man, I'm
[31:02] Speaker 2: a man. I was in there with my shirt off.
[31:05] Speaker 2: I took my shirt off.
[31:07] Speaker 1: Man, I'm a man.
[31:09] Speaker 2: Come on man. Chinese food, Okay, time out.
[31:13] Speaker 1: I just thought about this New Orleans food.
[31:19] Speaker 2: Is that?
[31:19] Speaker 1: Can I can I say that? Because that's I.
[31:22] Speaker 4: Feel like it's a different culture. It's American, but it's
[31:25] Speaker 4: it's new. It's like it's not it counts.
[31:28] Speaker 1: It should count, you know what I'm talking about, because
[31:31] Speaker 1: they got creole.
[31:33] Speaker 5: Yeah, that's a different culture, creole with the French in
[31:37] Speaker 5: the because because it part French in there.
[31:39] Speaker 1: That's part and I Creole up under Jamaican.
[31:42] Speaker 2: And I would say, I would say that it's better
[31:45] Speaker 2: than French food.
[31:46] Speaker 1: French food.
[31:48] Speaker 4: I hate French food and I hate France. Oh, I
[31:51] Speaker 4: don't know the whole positive from me, the whole country.
[31:56] Speaker 2: That's your.
[32:00] Speaker 4: Hawa, worst food ever, really big, pricey, but listen hates
[32:07] Speaker 4: Paris hates it.
[32:08] Speaker 1: I don't mind the.
[32:09] Speaker 4: City, but the food is the pits. Really, we went
[32:12] Speaker 4: to a breakfast place ton You wanna piss me off?
[32:15] Speaker 4: That's what they bring us water, orange juice, coffee, no joke, tea,
[32:21] Speaker 4: hot chocolate.
[32:22] Speaker 1: The hell a y'all doing?
[32:23] Speaker 4: Man, I'm not finna drink all these different drinks of
[32:26] Speaker 4: different temperatures, fresh squeeze, orange juice.
[32:28] Speaker 1: And hot chocolate and tea.
[32:30] Speaker 4: And then they bring like a little tray of pastries
[32:34] Speaker 4: and some wet eggs, hotel eggs.
[32:38] Speaker 2: Man was at the hotel.
[32:40] Speaker 1: No, no, we was at a restaurant. Hotel restaurants have
[32:44] Speaker 1: good food. A lot of Michelin star restaurants are in
[32:47] Speaker 1: the hotel.
[32:49] Speaker 4: But anyway, that's why I hate friends. But PreO food
[32:52] Speaker 4: New Orleans, I would call it another culture. Give me
[32:55] Speaker 4: John Belaiah, give me a gumbo, give me that root,
[33:00] Speaker 4: the Beignys, give me the shrimp grits, shrimping grits, king cake,
[33:06] Speaker 4: which probably not that's probably like specifically New New Orleans.
[33:09] Speaker 1: I don't think that's creeo. I think that is like
[33:11] Speaker 1: New Orleans. But that is good. My aunt lived in
[33:15] Speaker 1: Orleans for a while.
[33:16] Speaker 2: Man then made me the food in the.
[33:20] Speaker 4: Food. I'll still be thinking about this man. When she's
[33:23] Speaker 4: doing that again, she'd be shed be. She'd be texting
[33:26] Speaker 4: me when should be making gumbo and stuff. She'll text
[33:28] Speaker 4: me the picture.
[33:28] Speaker 2: I'll be like.
[33:30] Speaker 1: Looking right making from Thanksgiving to you know who.
[33:34] Speaker 2: Makes good vegan gumbo? It's Keniesia. Really, she made some
[33:39] Speaker 2: vegan gumbo.
[33:39] Speaker 1: It was fire.
[33:40] Speaker 2: How did what? I don't know what's in there? I
[33:43] Speaker 2: was eating everything that's it's good.
[33:46] Speaker 4: My cousin Rebecca can can make good gumble to. My
[33:48] Speaker 4: aunt made gumbo in a hotel off a little hot
[33:51] Speaker 4: plate one time. I said, God, you see you work hard.
[33:54] Speaker 4: God loves you. That's a good New Orleans. New Orleans
[33:57] Speaker 4: has the best food in the United States. Okay, it's
[34:00] Speaker 4: got culture chargirled oysters I can eat for whatever reason,
[34:04] Speaker 4: regular oysters can't do it.
[34:05] Speaker 1: I'm not saying that's career. I'm just saying New Orleans.
[34:07] Speaker 2: But but New Orleans, I'm not gonna argue with that
[34:11] Speaker 2: at all.
[34:12] Speaker 1: Not even I tried some gator before.
[34:16] Speaker 2: I tried gator at a sushi spot and a Moral Bay.
[34:22] Speaker 2: It was tough.
[34:23] Speaker 4: Yeah, the textures texture I can't get with. It reminds
[34:26] Speaker 4: me of octopus. Like the texture is just a little off.
[34:29] Speaker 2: We shouldn't be eating octopus.
[34:30] Speaker 1: I agree.
[34:32] Speaker 4: When somebody told me didn't didn't connect to my mind,
[34:36] Speaker 4: the Calamari ring is just the suction cup cut off
[34:41] Speaker 4: ruined it for me that I don't know what I thought.
[34:43] Speaker 1: It was like, yeah they shaved that up.
[34:45] Speaker 5: There you go, and I was just like, so he
[34:47] Speaker 5: gave me the consuctions meeting suctions man, and Calamarri is
[34:51] Speaker 5: squid right, I believe so. Yeah, I have to put
[34:54] Speaker 5: because I don't think people realize how amazing they are.
[34:58] Speaker 5: They be getting intelligent and like the i Q is
[35:02] Speaker 5: crazy high and just eat they eating the puss live.
[35:06] Speaker 1: I can't do it.
[35:07] Speaker 2: They did that in that Old Boy movie. Just put
[35:10] Speaker 2: just put it in there, trying to get us and
[35:13] Speaker 2: they be trying to get out.
[35:15] Speaker 1: They want to live.
[35:16] Speaker 4: Man.
[35:17] Speaker 2: Anyway, anyway, Uh, I'm going Greek Greeks. Good Greek food
[35:22] Speaker 2: is a good time Greeks.
[35:24] Speaker 1: I was just talking about this with angel on On.
[35:26] Speaker 1: Here's the thing.
[35:27] Speaker 4: Greek food is one of the best places when you
[35:29] Speaker 4: have vegan and vegetarian. They have good options.
[35:32] Speaker 2: And it ain't just like here's some rice, ain't no
[35:34] Speaker 2: bullshit and here's some letters.
[35:36] Speaker 1: They're gonna give you some stuff.
[35:39] Speaker 2: Greek food.
[35:39] Speaker 5: I feel safe, I feel cared for. I feel like
[35:42] Speaker 5: I got yeah, Greek food is fire, big and back
[35:51] Speaker 5: in my mead treat eros man man.
[36:02] Speaker 2: First of all, Euros is all over Chicago. I remember
[36:05] Speaker 2: the first.
[36:05] Speaker 5: Time I ever had it, my mom had My mom
[36:08] Speaker 5: was out at one night and then she had brought
[36:11] Speaker 5: some homes so I had it the next day and
[36:12] Speaker 5: I was eating it kind of cold.
[36:14] Speaker 1: I was like, what is this.
[36:16] Speaker 5: She was like Euros and I was like, oh, you know,
[36:18] Speaker 5: I had to get acclimated to that sauce. I was like,
[36:22] Speaker 5: he's got good potential. But then when I had it hot,
[36:26] Speaker 5: my whole head blew off.
[36:28] Speaker 2: I was just sitting there head.
[36:30] Speaker 5: They shave it down, they put it in that peter
[36:33] Speaker 5: and they put the sauce on there with the tomatoes.
[36:34] Speaker 2: I'll be like, no onions though.
[36:36] Speaker 5: They'd be like, and then they handed to me man,
[36:41] Speaker 5: it's yalel tuas Falafel is a good time.
[36:46] Speaker 1: That's when I first loved Greek food. Greakfood is good.
[36:48] Speaker 2: I want to go to Greece.
[36:49] Speaker 1: I want to go to Greece too. I want to
[36:51] Speaker 1: I told my list I want to go before my
[36:52] Speaker 1: London show.
[36:53] Speaker 2: Yeah, I want to see that.
[36:53] Speaker 1: I want to go to Athens. I want to go
[36:55] Speaker 1: to Pantheon. I want to go to Centurinio and see
[36:56] Speaker 1: all that. I'll be liking to see that. I'll be
[36:58] Speaker 1: liking to see that old stuff because great.
[37:00] Speaker 2: Mythology is fired.
[37:01] Speaker 1: I'm told I wasn't nerve as a kid. I nerd
[37:04] Speaker 1: was all in on that, and I was like, Maneus, man,
[37:06] Speaker 1: how many you was? You was acting out?
[37:08] Speaker 2: Zeus was man.
[37:09] Speaker 1: She was having kids with God's kids with humans.
[37:11] Speaker 2: Imagine that. Zeus wanted your girl.
[37:13] Speaker 1: What you're finna do?
[37:14] Speaker 2: What you're finna do. He be in your window when
[37:17] Speaker 2: you wake up in the morning. Zeus, what you're doing here?
[37:19] Speaker 2: I'm here for your.
[37:22] Speaker 4: Well.
[37:22] Speaker 5: Now, you can't do what you're finna do, but I
[37:25] Speaker 5: love her. That's that's great. I'm taking it down tonight.
[37:28] Speaker 5: You got a lightning bolt in his hands. I'm doing
[37:32] Speaker 5: things with this lightning bolt that you can't do. Excuse me,
[37:35] Speaker 5: excuse me, but my wife don't even don't even I
[37:39] Speaker 5: want you right now, but Sus, you're beginning women pregnant,
[37:44] Speaker 5: I know, and you're gonna raise a child as your
[37:47] Speaker 5: old and h excuse me, come on, Zeus, man, excuse me,
[37:54] Speaker 5: damn man, excuse me, go to work because I'm about
[37:59] Speaker 5: to go to work. Susan's trash man. But I used
[38:05] Speaker 5: to think about all that, all that Greek mythology stuff, Atlas.
[38:08] Speaker 2: Holding the world up. You imagine that gig? You got
[38:11] Speaker 2: to hold up the earth?
[38:12] Speaker 1: What y'all.
[38:15] Speaker 5: Because somebody, uh, just give me a fifteen minute break,
[38:20] Speaker 5: you know, just relief real quick? Now all you playing?
[38:23] Speaker 4: But how long?
[38:25] Speaker 1: Four?
[38:25] Speaker 2: And then just leave?
[38:27] Speaker 1: Like come on, man, oh, y'all shut up? Man, hold
[38:32] Speaker 1: earth up. We're gonna get up these faces. Books. You got,
[38:36] Speaker 1: y'all get to do regular stuff. Hey, man, hold earth?
[38:39] Speaker 5: Why y'all got to play right here while y'all got
[38:41] Speaker 5: to play in my face? Y'all got the whole glow.
[38:45] Speaker 1: Y'all a big joke over there, Hold it up, I got.
[38:52] Speaker 2: We want him to see us playing?
[38:55] Speaker 1: Give that.
[38:56] Speaker 2: I think we did it right. Yeah, it feels like too.
[38:58] Speaker 1: That's too man.
[38:59] Speaker 4: What y'all like we didn't say on the Patreon? Then
[39:01] Speaker 4: we finish closing the stut. I can't think of no
[39:02] Speaker 4: other foods anywhere I've read food I'm eating too, But
[39:06] Speaker 4: it's similar. German food is really solid, is it.
[39:10] Speaker 1: Yeah?
[39:10] Speaker 4: I had a good time in Germany Japanese with sausages, Japanese.
[39:18] Speaker 2: Food. We didn't do two we might so all right,
[39:23] Speaker 2: so we'll go back to it for sure.
[39:25] Speaker 1: Did so you did? I did?
[39:27] Speaker 5: You started off with Jamaican thie Thai Filipino. Oh so
[39:34] Speaker 5: you yeah, Jamaican thie New Orleans Creole.
[39:39] Speaker 4: Uh, Jamaican Mexican Mexican Jamaican Mexican thaie ye creole solid four?
[39:53] Speaker 4: Oh so we we old two more? Okay, then let
[39:55] Speaker 4: me eat, let me name and some stuff. If you
[39:58] Speaker 4: have been food one time, I really did enjoy. But
[40:00] Speaker 4: the little Ethiopia is very far from my house, so
[40:03] Speaker 4: I don't have that that much.
[40:04] Speaker 1: I had, like, what is it kid? Food you had
[40:11] Speaker 1: in Gira and stuff. It was good, it was solid.
[40:13] Speaker 1: I just haven't had my boys Ethiopian. He took me.
[40:18] Speaker 1: It was great.
[40:19] Speaker 4: I'm gonna say the of the the most I have.
[40:22] Speaker 4: I do eat Japanese food a lot, but I probably
[40:24] Speaker 4: eat Indian food the most. Nine.
[40:30] Speaker 1: You don't know. Nine, I go Indian food food. Puerto
[40:34] Speaker 1: Rican isole.
[40:37] Speaker 2: Man, I'm gonna go Puerto Rican port food. I'm gonna
[40:40] Speaker 2: go up in there that man.
[40:43] Speaker 1: Yeah, Phrian Jay's wife.
[40:45] Speaker 2: As soon as I look at it, this Puerto Rico. Man.
[40:48] Speaker 4: This yeah, so that's that's how. If I did a bonus,
[40:52] Speaker 4: I would do Japanese food. Korean barbecue is good to
[40:54] Speaker 4: my fungo. I never had more Moroccan food. I've had Egyptians.
[40:58] Speaker 2: I have Moroccan food.
[41:00] Speaker 1: All right, man, that's enough. We love y'all.
[41:01] Speaker 2: Man.
[41:02] Speaker 4: Bob Brothers Podcast every Tuesday, Bob Brothers Show once a month.
[41:06] Speaker 4: Kevin Staves dot com, Tony Baker Comedy dot com.
[41:08] Speaker 1: You live in l A, l A. You come see
[41:12] Speaker 1: websites man, l A. All right, guys, I see you
[41:19] Speaker 1: next week.
[41:20] Speaker 2: Somebody said Texas food

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