THE SUN’LL COME OUT, JEFF MAURO

"The Sandwich King" Jeff Mauro, whose aunt was head of rat patrol for the city of Chicago, pops by to eat his favorite sandwich and share a malted milkshake. He and Chelsea invent the seesaw technique, and discuss Chuck e Cheese pizza, Katsu, habitual toasters, char, bean sandiwches, eggplant and tahdig, rice, hinged rolls, gloppy food like egg salad, and ciabatta aka she-broughta bread. A caller introduces the first ever "Dog Test!" Chelsea starts typing a podcast show bible and is almost taken out by a caraway seed. 

Episode Transcript

Speaker 1 (00:00):
Should we put these in?

Speaker 2 (00:01):
Yeah?

Speaker 3 (00:01):
I guess so, why not? I hate these? But technology
hasn't evolved to where.

Speaker 1 (00:05):
We can't like hearing my own voice.

Speaker 3 (00:07):
Well you won't even I guess you can reaty? Is
that how you say it? I don't or you do?

Speaker 1 (00:12):
I don't. I wish I did, Sam, It'd be so
much cooler. How cool would I like? I'd be so
much more successful?

Speaker 4 (00:20):
Right?

Speaker 3 (00:20):
Yeah, I was going to say, it makes so much
more money if you're like a chef and.

Speaker 5 (00:24):
You're LIKESTRAI ready, ready, BASTRAI.

Speaker 3 (00:40):
Wait, Okay, So we need to back up and give
the context. I don't know when that episode airs, but I'm.

Speaker 1 (00:46):
Assuming next year probably.

Speaker 3 (00:48):
Yeah, but I can say that I was.

Speaker 1 (00:50):
On it, right, yeah, I think so. You're not giving
anything away.

Speaker 3 (00:52):
Get on a cookie show.

Speaker 1 (00:54):
We met on a competition cookie show, Cooking Cookie Cookie.

Speaker 3 (00:58):
We met on a cooking sho show, and Jeff is
an absolute lunatic, and we were acting so crazy that
the host of the show was like, you too, are exhausted.
That to me was a crown that I walked out
of there wearing.

Speaker 1 (01:26):
And I've done that show thirty times and we're like
guest hosts judging somebody who's you know, a big food
network personality chef who's competing against you know, a normal
everyday chef's and we get to choose the chef. I'm
literally described, you don't have to do this, but I've
done that show, like I swear to God probably twenty

(01:48):
five times. And that was the first time. I exhausted him,
so thank you, like and I picked him up like
a baby and like rocked him while singing rock a
Bye baby. He's a grown man. It hurt, but obviously
I'm ready.

Speaker 3 (02:00):
You put the energy into it. Let's just say I
felt encouraged to be my my zany self. This is
a malted vanilla milkshake. I had it when I was
pregnant there and I thought it was the best thing ever.
I haven't had it since from Yes, So we're doing
this really bad act.

Speaker 1 (02:17):
Okay, you you lead the way because I'm just very
excited because the smells in here.

Speaker 3 (02:21):
But see this is what it is. We're hyper. Yeah,
we're both hyper. So it's like everything has gone tits
up already. But here's the deal.

Speaker 1 (02:30):
Jeff Mauro marrow like tomorrow, just say it. That's not
my face.

Speaker 3 (02:35):
I don't even say tomorrow. I use it. You're like
Marrow the bastard, come out to Mara.

Speaker 1 (02:43):
What of films?

Speaker 3 (02:44):
So anyhow we met on a cooking show. We had
a fun time. Okay, now here he is in La say,
let's do this podcast. So you're known as the sandwich king. Correct,
Let's can you walk me through that?

Speaker 1 (03:00):
Sure? I was, okay, I was always. My first job
was in a butcher shop and then I got I
made three dollars and sixty two cents right outside Chicago
in a town called River Forest, Okay, and it was
the mean mustachio chainsmoking bushers back when they were sawdust.

Speaker 3 (03:17):
Games in New York.

Speaker 1 (03:18):
Like totally, God says Games of New York. Oh my god,
that's the next cooking competition, shoe. And I loved it.
I fell in love with it, even though I hated it.
And I got hired like two months later at the deli,
which was like two doors down, and then I really
fell in love with the art of making sandwiches being

(03:39):
at a counter.

Speaker 3 (03:39):
Have you said this one.

Speaker 1 (03:41):
Hundred thousand times, I'm gonna give you a trunk, but
like I honest to God, it's it's brained in me.

Speaker 3 (03:49):
So we're both starving. We got language just to see.
This is your favorite sandwich?

Speaker 1 (03:53):
Yeah in La. This is my favorite sandwich in the world.
I fell in love with this when I lived out
here in the mid two thousands, trying to get my
own cooking show. Yeah, which didn't work out.

Speaker 3 (04:03):
Okay, God, that looks so good.

Speaker 1 (04:06):
Hold on, and this is the number thirteen from Langers.
Oh it's a number nineteen. Sorry Jesus.

Speaker 2 (04:12):
One.

Speaker 1 (04:13):
No, no, this is the exact one. I'm sorry, I
got Okay, Wow, you even see you're obviously not a
Food Network talent because you got it. You can't just
take a bite, you gotta look at it first. So
the number nineteen from Langers, which has their you know,
obviously house cured house smoke hand cup as Drami the
best in the world. I put it up against East

(04:36):
Coast pistrom cat stuff like that. This is my favorite.
I love every I love them all, but this is
my favorite Russian dressing Coast Law. But their bread. The
crust of the rye is so it's crunchy in the
it's so pillowy soft the rye. It's just a perfect sandwich,
isn't it.

Speaker 3 (04:56):
You know what we I did an episode with Adam's
where we choose the whole time and people were really
furious about So I'm trying to avoid that, like we'll
do this and then we'll move on.

Speaker 1 (05:05):
But holy shit, this is hitting the.

Speaker 3 (05:08):
Spot like a motherfucker. And I have had langers delivered
before and felt like this isn't delivering well or it
was too fatty or something. This is perfect, and it
is true a lot of times rye bread the crust
area is really hardened.

Speaker 1 (05:21):
Why is that this is crunchy?

Speaker 4 (05:23):
Right?

Speaker 1 (05:24):
It's a difference between like stale or sometimes you are
not good at this. See, this is when a professional
like myself has to come here may show you how
to talk antew. It's an art form. You see how
I'm doing it, Soto. But yeah, you take way too
big of bites for TV. This isn't TV, it's radio.

Speaker 3 (05:47):
It's even worse.

Speaker 1 (05:49):
This isn't even radio, it's a podcast. You do not
want to hear the domestication.

Speaker 3 (05:57):
Here's the thing that I was laughing at is that
every time you finished a bite, I was taking a
huge bite so you could talk. And then we like alternate.

Speaker 1 (06:07):
Bit called the seesaw.

Speaker 3 (06:09):
Yeah, that's just the seesaw is what you should do
on food Network. Not take a small bite and talk
during it.

Speaker 1 (06:14):
No, you have to because you don't have time. You know,
you don't have time if you take a bike.

Speaker 3 (06:18):
Oh these are good too.

Speaker 1 (06:19):
Can't sit there and chew and swallow and then give
your lines about how you know, crowbarring nine adjectives into
what this tastes.

Speaker 3 (06:27):
I'm gonna try to take a small bite and talk
tra anyway, right.

Speaker 1 (06:30):
Yeah, that's a TV taste. You gotta do a TV taste,
you know what.

Speaker 3 (06:34):
It's all over my teeth.

Speaker 1 (06:36):
Now that's see. That doesn't turn on the audience.

Speaker 3 (06:39):
Can you please get another? Is there any kind of
mug or cups so we could split up this?

Speaker 1 (06:44):
See now, your your body's telling you what you need now,
and you need that malt. I love malt. I buy
malt King Arthur makes a malt if they make flour.

Speaker 6 (06:54):
Hold hold on, hold on, you buried the lead on
this still alive?

Speaker 1 (07:04):
I decree cheers, Salute PERETTI.

Speaker 3 (07:08):
Salute incredible. It didn't look good, but it's incredible.

Speaker 1 (07:14):
Oh my god. I would rather have this than a
chocolate shake any days. Malt is so underrated. I put
it in everything some Halo Top Do you ever that
Halo top ice cream? And then you just put a
spoonful of malt and it gives you crunchiness.

Speaker 3 (07:29):
I'm just laughing because this podcast has just turned into
like boring hot ones, like we're just eating food.

Speaker 1 (07:39):
Well because it's you're you're too excited because it's good food,
you know what I mean?

Speaker 3 (07:44):
This is incredible. Honestly, I think I might have ordered
wrong last time I did this.

Speaker 1 (07:49):
What did you get?

Speaker 7 (07:50):
Like?

Speaker 1 (07:50):
If I'm there sometimes I'll get like just a regular
on rye whatever and little some Deli mustard?

Speaker 3 (07:55):
Does this have Russian on it or not? Okay, I
don't know what I got? Whatever the meat was? Maybe
what meat is this?

Speaker 1 (08:01):
That's pastrami? Maybe got corn beef?

Speaker 3 (08:03):
Maybe I got corn beef? Is that fattire?

Speaker 1 (08:07):
It's the same cut, same process up to a point.
And this is rubbed right and all that seasoning cardamom,
you garlic, sugar, and then they Jews.

Speaker 3 (08:18):
Mess around with cardamom.

Speaker 1 (08:19):
Amen. It's Hungarians.

Speaker 3 (08:23):
Hungarians invented pastrami. Yes, wow, this is this is more
edifying than I thought it was gonna be. I'll be honest,
but it's it's just perfect.

Speaker 1 (08:32):
It melts in your mouth. O my god.

Speaker 3 (08:35):
That that was it.

Speaker 1 (08:36):
The slur belt that was for Hungarians. Hungarian Jewish population
of the world invented this. Yeah, I've got Swish on
it too, m which sometimes gets lost, you know. But
to me, this is a perfect experience. I've never had
it to go, but I love. As a full blooded

(08:57):
Italian growing up in Chicago, we went to a lot
Ofjewish delli my dad loves Jewish dellies, went just as
many Italian dollies. But the experience being served, the smell
when you walk in there, you know, the mugs of coffee, the.

Speaker 3 (09:10):
Sides, the smell of Jews.

Speaker 1 (09:14):
That's my third favorite smell. Yeah, it's uh, you know,
the smell of pastrami, you know, spices, meat, Wow.

Speaker 3 (09:26):
What a sandwich. I wasn't sure when when she said
that was your favorite sandwich, I was like, humm, I
don't know.

Speaker 1 (09:33):
Thank you, but this won't be as this is just
like and I've never had a shape from there, and
now I will get this for the rest of my life.

Speaker 3 (09:45):
Okay, so here we are, We're going to take some calls.
What have you been thinking about in the food realm lately?
What's on your mind?

Speaker 1 (09:54):
You know what? I got this question the other day
and I was like, I bet she'll ask this.

Speaker 3 (09:57):
Question then forget it. I'm skipping it. I don't like
doing predictable things.

Speaker 1 (10:02):
I had the best possible answer because it's real and
it's been a minute, but like, what's your guilty pleasure?
And everybody's like, I like, you know, dunking.

Speaker 3 (10:11):
Death by chocolate over here? I love my chocolate.

Speaker 1 (10:20):
Chuck E Cheese pizza.

Speaker 3 (10:22):
Oh yeah, I have a friend that. Yeah, it is
a thing, right right, Yeah, supposedly it's pretty good.

Speaker 1 (10:30):
All right, So you've ever had it.

Speaker 3 (10:31):
I've never really spent time in Chuck e Cheese to
be honest, you don't like winning. I would, but I
just haven't really I don't know, Okay, so I didn't
need to do. I don't want to dismiss that that
I do acknowledge that I have a friend who also
is like Chuck E Cheese pizza is amazing, but that
makes sense, right, like pizza shitty pizza is good people.

(10:53):
Bet you know I'm not a pizza person, as I
I am not a sup person, not a pizza person.

Speaker 1 (10:58):
You know I remember that.

Speaker 3 (11:00):
Yeah, my peccadillos with food are many. But yeah, that's
also on that show. They were like you when I
when we did that thing. Afterwards, he's like, we've never
You're the most opinionated person we've ever had on the show.

Speaker 1 (11:16):
In like eighty seasons, so many episodes.

Speaker 3 (11:18):
Okay, So there is an Italian sandwich place that's sort
of new to LA. Do you know the one I'm
talking about? It's from Italy? And I keep being like,
I keep being like, oh, I got to get it.
But it's like it's like, you know, fucking eight names,
eight Italian names.

Speaker 1 (11:34):
Oh in one that's good, you.

Speaker 3 (11:36):
Know what I mean? Like, yeah, I can never remember
what it's called. Anyway, I want to try that. Is
this the only sandwich that you've sampled? Are you?

Speaker 8 (11:45):
Like?

Speaker 3 (11:45):
Do everywhere you go? You're like, are you like, god
of fucking sick of sandwiches? I'm called a stupid ass sandwich.

Speaker 4 (11:51):
Oh.

Speaker 1 (11:51):
I respect the moniker and I love sandwiches more than
anything still to this day. But like, I traveled so much,
I go places all that. If I ate a sandwich
everywhere I go, I'd be a house a it's not
good for your health.

Speaker 3 (12:05):
You know, But are they so bad? It's bread bad?

Speaker 1 (12:08):
You know, it's not bad at all. But you know
I can't just.

Speaker 3 (12:12):
I'll anti Covenia?

Speaker 1 (12:14):
Is that what it is?

Speaker 3 (12:16):
I think?

Speaker 9 (12:16):
So?

Speaker 3 (12:18):
I don't know. That doesn't seem right though. Anyway. Wait,
so what's the sandwich around the globe that you that
haunts you the most that you wish you could have here.

Speaker 1 (12:28):
In the States. Yeah, like any like a real like
katsu Japanese style sandwich, you know, not an interpretation of it,
but like real Japanese like a five wagu and like
the bread little squishy.

Speaker 3 (12:43):
Now katsu is not when it's fried like I think
it is.

Speaker 1 (12:45):
But then they have the beef sand you know, the
the wagu style version, which is like a thicker melt
in your mouth. I love it, That's what I say.

Speaker 3 (12:52):
And would that's still Would that still be called katsu?

Speaker 1 (12:56):
Yes?

Speaker 3 (12:56):
Really? Even if it's just like a sauteed.

Speaker 1 (12:59):
Waggut really lightly seared. Yeah.

Speaker 3 (13:01):
Oh okay, good, No, I thought I was going to
catch you in something doing what sing the wrong word?

Speaker 1 (13:08):
Yeah, people will be like, actually.

Speaker 3 (13:11):
Oh, that's another thing I wanted to ask you about.
So when I was doing this show. I was like
looking at trying to like research it a bit, because,
like I said, I watched very I have very little
time due to mostly my child and whatever, and so
the network, the reddits on all these cooking shows are
are absolutely wild.

Speaker 1 (13:30):
It's crazy culture. Yeah, like I'm very active in the
Food network. Like you a fake name and no, like
a sandwich game, it's the best. No, and most people
don't like I mean, it's it's fifty to fifty and
I'll rarely come.

Speaker 3 (13:45):
Oh fifty to fifty people don't like you?

Speaker 1 (13:46):
Yeah?

Speaker 3 (13:47):
Really? Oh, now, now I want to pull up some
of these things.

Speaker 1 (13:51):
You know, he's an idiot, whatever, he's obnoxious. I don't care.
It doesn't bother me.

Speaker 3 (13:54):
Wait, I allied myself with you, so now that.

Speaker 1 (14:00):
No, it's wonderful. But it's hard not to comment, but
I don't. It's like anything like Instagram whatever, but it's
something more direct. When it's like they know they can
summons you and they do. They will be like summonsing
the U slash the sandwich king, like you know, they'll
want the intel.

Speaker 3 (14:17):
Is that what it's really called? Summonsing?

Speaker 1 (14:19):
They summons me? No, No, you're just saying that.

Speaker 3 (14:22):
I thought it was some Reddit thing that.

Speaker 1 (14:24):
You're just trying to You're gonna trap me, You're out
to get me here, you're gonna feed me, then fuck me.

Speaker 3 (14:30):
You wish I wasn't trying to do it in that instance.
It's like how they say reddit because.

Speaker 1 (14:35):
You may like summons even a word.

Speaker 3 (14:38):
Yeah, I thought it was like lingo. No, okay, So
I do think maybe we should pull up some of
those anti Jeff Reddit comments so maybe you won't be
able to them so we can read some. Oh, let's
take a sip of our malta.

Speaker 1 (14:54):
I'm getting to the end here, m.

Speaker 9 (14:58):
Right.

Speaker 1 (14:59):
Nothing better than the like kind of the remnants?

Speaker 3 (15:01):
Why is why? I never that was my first malted
I think that day when I went to Langers.

Speaker 1 (15:07):
I love it.

Speaker 3 (15:07):
Why is it so good?

Speaker 1 (15:08):
Because it's like weep barley, you know what I mean.
It's like it's it's nutty chop, right, it's like earthy,
so good chalk. You think it's chalky.

Speaker 3 (15:21):
I don't know. But is it made out of wheat?

Speaker 1 (15:24):
Yeah? Well, malted barley.

Speaker 3 (15:26):
Wo See, I need you around. You should be my
like my call that I can go to because I'm
always like I need a food historian. Have you ever
talked to like any food historians?

Speaker 1 (15:35):
Yeah, this sterretory's sufferable. Really, hold on, they are like
I don't pretend to No, I mean, like, I know,
like the history of the sandwich is from your whatever
I've had to spew out during you know, interviews or whatever.
But like, I'm not, like I know a lot about food.
I've it's my life, but I don't. I am definitely

(15:55):
not a historian. I respect them.

Speaker 3 (15:57):
But yeah, you hate them the end of the day.

Speaker 1 (15:59):
It's like I don't care.

Speaker 3 (16:00):
Right, sounds respectful.

Speaker 1 (16:02):
Yeah, but I know it's in what Malta made out of.
So that's something. Yeah, calling for me.

Speaker 3 (16:08):
Oh, I keep forgetting to take calls.

Speaker 10 (16:12):
Hello, Hello, Hi, we're talking Sammy's Oh my gosh, I

(16:32):
have to take a picture of how you pulverize your sandwich.

Speaker 3 (16:35):
First of all, you didn't even eat the crust.

Speaker 1 (16:37):
No, I'm eating it now. That's sometimes I just need
the meat on its own.

Speaker 3 (16:40):
That's crazy. We're eating Langer. Are you in l A
by any chance? Caller? We're eating a famous la sandwich
from Langers?

Speaker 11 (16:50):
Langer?

Speaker 3 (16:50):
Yeah, what is it? Pastrami, coleslaw, Russian dressing, rys there right,
So Coller, what do you think would you try?

Speaker 8 (17:05):
It doesn't sound like my taste, but.

Speaker 1 (17:09):
I probably give her. She's gone. That's it the power
you wheel of time.

Speaker 3 (17:15):
Goodbye, Oh Linda, let's see what Hello?

Speaker 11 (17:21):
Oh my gosh, hello Chelsea.

Speaker 1 (17:23):
Hello, Hi, Hi Linda.

Speaker 11 (17:33):
And which king of Chicago?

Speaker 3 (17:35):
You believe it you're from Chicago's how he said?

Speaker 11 (17:37):
Or he is in Chicago?

Speaker 3 (17:38):
Yeah? Wow, Chicago strong? My boy is Chicago strong?

Speaker 1 (17:48):
Wow?

Speaker 3 (17:49):
Show it out Chicago.

Speaker 1 (17:51):
What a round of applause? She only played that. Where
Where where do you live in Chicago, Lindau? I mean, like,
what's your address? Where do you shower?

Speaker 11 (18:01):
I live in the wicker Park area?

Speaker 1 (18:03):
Okay, very nice. I used to have a restaurant there.
Do you remember it?

Speaker 11 (18:07):
What was it called?

Speaker 1 (18:08):
Let's not bring it up.

Speaker 3 (18:12):
Was it sandwiches?

Speaker 1 (18:13):
Yeah it was. It was called Pork and Mindy's. It's
where Mindy's Bakery is.

Speaker 12 (18:17):
Yeah, yeah, okay, good minds.

Speaker 3 (18:21):
There it is right on the corner. Did you recognition
now defunct?

Speaker 1 (18:29):
Yeah? Yeah, you know, crooked partners.

Speaker 6 (18:33):
Whole story allegedly, according to the lad that's my lawyer
running to the is that the courthouse to grab some
extra books.

Speaker 3 (18:46):
Okay, so you've been to the sandwich place. I have not,
But I hang up, what about Chicago?

Speaker 4 (19:01):
I was going to talk about how when Lori Lightfoot
was mayor back in twenty twenty one, she lets or
I should say, some humane society, but a thousand feral
cats loose onto the city streets of Chicago because Chicago

(19:22):
was voted the rattiest city or found to be the
rattiest city in America. So they released a thousand feral cats.

Speaker 3 (19:29):
Wow, and how does a cat qualify as Farrell? Is
there tests that they run.

Speaker 1 (19:37):
Distrassed.

Speaker 3 (19:41):
That's pretty cool. So did that resolve the rat problem
but create a massive feral cat problem? Then they have
to release Yeah, then they release dogs. Then the dogs
become a problem. They release lions. The lions become a problem.
Who's the read a lions collar? Hold on, please.

Speaker 1 (20:07):
Humans, you wait till the lay.

Speaker 3 (20:13):
Humans.

Speaker 1 (20:14):
It's humans hunting humans.

Speaker 3 (20:16):
We have to go know where. Then everyone there was
a bunch of humans going around shooting lions in Chicago.

Speaker 1 (20:22):
Because you know, I have a very funny story. Before
my aunt Catherine passed, my.

Speaker 13 (20:26):
Dad judge that she was the head of rat patrol
for the City of Chicago and during this time, Linda
right when wait, who is this my aunt Catherine Mary?

Speaker 3 (20:38):
You know I knew you were a baby. I knew
you came from pedigree.

Speaker 1 (20:44):
She was in charge of raw patrol, First Streets and
Sanitation's apartment in Chicago, and she was very sick for
those years, especially when life Foot was mirror, so she
wasn't at the helm. It's your's when the rat population explodes,
this has to be a lot. And to god, you
can ask Josie, who is a superior. She's very good
with the people.

Speaker 3 (21:04):
So she why was she taking a break?

Speaker 1 (21:07):
She was sick. She has Yeah, she had many health issues,
so she wasn't going into work. Why are you laughing
about the break? She's deceased like that?

Speaker 3 (21:19):
Would she be the wret catcher? No, this is a
tradition on the show when people say sad things that
hit the lap because it's just it just that's the
air out of the room. No disrespect to your dad. Dad,
don't come after me. Okay, all right, so call her
what an anecdote? I applaud you and yet also hang
up on you.

Speaker 11 (21:38):
Thank you so much.

Speaker 3 (21:40):
But okay, that's you know, that's true. That's a prime
example of a good call for this show. I mean,
she's given us historical groundwork for your family. What mar
can we ask? This is like finding your roots.

Speaker 1 (21:53):
Over the days. Man, It's like DNA twenty three?

Speaker 3 (21:55):
What the hell is DNA twenty three? Sir Galahad? Is
this you?

Speaker 11 (22:02):
This is sir Callahan, Chelsea?

Speaker 3 (22:05):
How are you today?

Speaker 11 (22:08):
I am so good? I'm so I know everybody says it,
but I am so honored to have been chosen as
one of your callers.

Speaker 1 (22:16):
That caller lacked charisma.

Speaker 3 (22:19):
No, I'm just kidding. Never, I've never tried that button yet.
We had a whole concept that I was going to
have a robot co host, and then West kind of
forgot to do it, and so the cost was going
to be like that caller lacked charisma.

Speaker 1 (22:34):
I don't know why it didn't work out, Chelsea.

Speaker 11 (22:37):
Can I jump in with sandwiches? Are we talking sandwiches?

Speaker 1 (22:42):
Yep?

Speaker 11 (22:43):
Hell yeah? I want to say. Can I say what
my favorite sandwiches are?

Speaker 1 (22:51):
Sure? Chelsea's putting her favorite sandwich in her mouth right now.

Speaker 11 (22:54):
So you go eat eat Queen. I I eat plant baits,
I eat vegan.

Speaker 3 (23:02):
So I love like a, No, I believe she's done.

Speaker 1 (23:07):
I'm sorry, it's coming. Dear, you're showing.

Speaker 3 (23:10):
I believe vegans.

Speaker 1 (23:16):
Was that rude? Hello?

Speaker 3 (23:19):
You're on?

Speaker 1 (23:21):
Yeah, you're on with Jeff Morrow, world famous. All the
calls sandwiches. Yeah, we're talking sandwiches. What's your favorite one?
What's your name?

Speaker 3 (23:29):
My name is Sarah, Sarah.

Speaker 11 (23:32):
Favorite sandwich number one? Gotta be toasted.

Speaker 3 (23:36):
Okay, No, that cuts up your roof for your mouth.

Speaker 1 (23:39):
Strongly agree. I believe that club sandwiches with crispy bacon
and iceberg, lettuce and tomatoes and mayonnaise. Right, turkey or
a blt's right? Same, same family should be soft white bread?

Speaker 4 (23:51):
Whoa?

Speaker 8 (23:52):
But do you not feel that feeling of when the
bread is in the roof of your mouth and it's
too soft and everything like conflicting textures?

Speaker 5 (23:59):
No?

Speaker 11 (23:59):
Are you like that?

Speaker 3 (24:01):
No? No, no, I see what you're saying, Like where
the soft bread kind of cups into the roof of
your mouth and it stays there and you use your
tongue to dislodge it. Yeah, that sucks. Listen, there's pros
and cost all types of foods, right, But if I
had to choose between the top of my mouth being
cut to shreds and lasting for days and just going
I'm gonna choose the old the cluck. Okay, yeah, okay,

(24:25):
wait wait what the cluck? Okay, yeah, okay, wait wait
what the cluck? Hold on, I have a question for you. Sorry,
I got excited. What about bagels? Do you toast or
not toast? Toast? No matter what, I shouldn't be surprised.

Speaker 1 (24:42):
Of course, obviously we've established as food.

Speaker 8 (24:47):
I seem like a toaster.

Speaker 11 (24:48):
Yeah no, because how is your butter gonna melt on
a raw bagel?

Speaker 3 (24:52):
Butter? I don't mean I don't do that, honey, I do.
Now listen, okay, okay, can you do my favorite? Send
a photo of the roof of your mouth to the podcast? Yeah,
just like it's hanging skin, like that lady's calf who
got attacked by the dog. This is a reference to
my own podcast, which is always a nightmare because podcasts

(25:14):
are such like inside joke, like nothing's even coherent if
you don't listen to the podcast. I try not to
do that. This was my only little reference. All right,
So what else do you have? Toasted bread? We've already decided?

Speaker 8 (25:28):
Yeah, okay, fuck, well I was gonna say I don't
want eggplant on it, I don't want zucchini on it,
and I don't want roasted red peppers on it.

Speaker 3 (25:38):
Okay, say that again. I'll give you. I'm gonna give
you the responses I have to those.

Speaker 8 (25:41):
Go I know what your response is gonna be.

Speaker 3 (25:46):
Wait, you don't want eggplant, right?

Speaker 7 (25:48):
I don't.

Speaker 3 (25:50):
I like egg Okay, who would have thought?

Speaker 1 (25:53):
I swear I was gonna peg you for an seeds
in the softness and the tough skin bitterness.

Speaker 3 (25:58):
Listen, I will say this. You know you hate egg plant.

Speaker 1 (26:02):
You hate it, But I see that I would. I
can't beg you. I don't know.

Speaker 3 (26:06):
This is the thing. I like, the soft, soothing, comforting eggplant.
I don't. You're right, I don't like if it was
a stringy, chewy, hard to bite, like it's pulling strings
of skin out when you bite it. No, I don't
like that.

Speaker 8 (26:21):
I've never had an eggplant not like that.

Speaker 9 (26:23):
What.

Speaker 11 (26:25):
Sorry?

Speaker 3 (26:26):
They can be the softest most They can be an
incredible comfort food. And if you have an eggplant, like
my friend Sabrina grilled eggplant at our house and just
put a little drizzle of olive oil and some salt
and it was phenomenal.

Speaker 1 (26:41):
All you need there was like, it's.

Speaker 3 (26:43):
You know, slightly, very slightly. I don't like a ton
of char.

Speaker 11 (26:47):
No something else conversial that's going to make get me
hung up.

Speaker 3 (26:51):
Yes, yes, I can't wait.

Speaker 8 (26:52):
No tomatoes on a sandwich's.

Speaker 3 (26:57):
A ount of time. Goodbye.

Speaker 5 (26:59):
She went out.

Speaker 1 (27:00):
She went out swinging.

Speaker 3 (27:01):
She never never a tomato. What do you want? The driest, crunchiest,
fucking she wants to eat a pile of sawdust with
like twigs in it, cut up the roof of her mouth.

Speaker 1 (27:12):
No respite, but didn't say it's one thing she like
butter toast.

Speaker 3 (27:17):
Like she just likes toasted bread. Hello, Hey it's you again,
so Calan.

Speaker 11 (27:23):
It's me.

Speaker 7 (27:25):
You're breaking up vegan.

Speaker 1 (27:27):
I don't know.

Speaker 3 (27:27):
Oh, yes, I'm glad you're back.

Speaker 1 (27:29):
Yes this was the No, we're just playing.

Speaker 3 (27:31):
I like vegan.

Speaker 1 (27:32):
I like vegans too, I love vegan food.

Speaker 3 (27:34):
I love vegan food. So I don't know what this fucking.

Speaker 1 (27:38):
Goon, this coon here, it's beautiful wood paneled basement. That's
crazy your.

Speaker 14 (27:43):
Spirit, seriously, I love uh, I love the challenges it proposed,
but I just love how to how A lot of
vegan chefs coke so much flavor out of vegetable manner.

Speaker 1 (27:55):
But I don't. I'm not a big fan of like
ree that sounds like so bad produced vegan foods, you
know what I mean, like vegan nailes or vegan cheeses
or vegan meats, you know what I mean?

Speaker 8 (28:04):
You know?

Speaker 3 (28:05):
All right, So we're all back in harmony.

Speaker 11 (28:07):
Bean and veggie sandwich kind of person.

Speaker 3 (28:10):
What does that mean? Let's walk.

Speaker 1 (28:15):
Like a bean patty, like a bean burger.

Speaker 3 (28:17):
Take us by the hand and take us on this
long dark walk. What does that mean? And where's the
flavor coming from?

Speaker 11 (28:25):
Journey? I promise it's worth it.

Speaker 1 (28:27):
All right.

Speaker 11 (28:29):
So, like like I like to make, So I've gone
into the plant based eating now over the last year
or so, and I've gotten into making like these bean salads.
So I one of my favorite recipes is like a
curry chick keea bean salad. So chick keys uh. Yes,

(28:50):
the music of my people like celery uh curry powder
and like camerick and.

Speaker 3 (29:01):
This is all okay, this is all on what chickpea.

Speaker 11 (29:05):
This is like a chickpea salad.

Speaker 3 (29:08):
So it's kind of like you're making chicken salad kind of.

Speaker 11 (29:13):
Yeah, it's like a chicken salad or a tuna salad.
I have this like white bean green salad that's like
a tuna salad, but it's it's a lot of this, yeah,
a lot of beds. Like you said, like just season
it up.

Speaker 3 (29:26):
Okay, Now here's my question. Are these are both these
white bean and greens and and the chickpea concoction that
you mentioned, are they kind of gloppy in texture?

Speaker 1 (29:40):
Yeah? Why do you add the texture to this chicken
this chickpea salad sandwich?

Speaker 11 (29:46):
Sometimes I smashed the beans or the chickpeas, you know,
like I smash it a little.

Speaker 1 (29:50):
Bit and it so there's even less chewing when you
eat it.

Speaker 11 (29:54):
Well, well, no, not all of the beans are smashed
in the process.

Speaker 3 (29:58):
Oh some half and half mash.

Speaker 11 (30:01):
Half smashed half not. And I'll add like you know,
celery or something for a crunch, some sprout, some red cabbage.

Speaker 7 (30:09):
Finished.

Speaker 11 (30:09):
I just filled the sandwich with veggies and then the beans.
It's like the protein plus the flavor, and it's sort
of like I was never big into chicken or tuna
salad sandwiches, but it is a similar texture.

Speaker 3 (30:23):
Of like see we're Now we're dealing with two cultures,
right because I played the Star music and you're like,
that's my culture. So now I'm trying to be culturally
sensitive to both your veganism and where are you from
or what is your culture?

Speaker 11 (30:37):
Referencing My mom is from Iran, so I okay, half Persian,
but I grew up in America.

Speaker 3 (30:45):
Now let me ask. Now I'm guessing that Persian food.
I feel like I've had some Persian food doesn't a
lot of meat, but doesn't that it doesn't have great
vegetarian options.

Speaker 11 (30:57):
Well, there's like a egg plantes and stuff like that
with like a lot of tomato or eggplant or ducchini,
or like the Tatty recipes, you know the Krispy rice.

Speaker 3 (31:11):
Yes, love, hold on, we got yeah for one. Listen
Krispy rice.

Speaker 1 (31:16):
You can't go rice even like old tuna. I'll still
eat it.

Speaker 3 (31:23):
Listen now actually see now.

Speaker 11 (31:25):
I would be chea. Okay, you go first.

Speaker 3 (31:28):
You I like your conviction, so.

Speaker 11 (31:32):
Like Christy rice or Tatty right? Yes, with have you
tried it with at the bottom of the Christy rice?
Either potatoes with the rice or like my grandpa used
to make My favorite recipe was you would put a
tortilla at the bottom of the pan the rice and
and it's so I recommend it. It's so good, it's

(31:53):
so easy. It's like christy. But with the tortilla you
get that like bready christiness.

Speaker 1 (31:59):
Is this Iranian dish with or whatever approximation you guys
have a flatbread like a tortilla or did he just
make it up? Did he make it up.

Speaker 11 (32:13):
Well with the tortilla. Yeah, my grandpa would just get
any tortillas. You know, there's like barbary, which is like
a flat Persian flat bread. I don't know if there's
like a specifically like a tortilla, but like equivalent.

Speaker 3 (32:30):
I think I think that this is what we've landed
on as our passion place. Crispy rice love. I have
a trouble. I have trouble with chickpeas as a MEATI
have trouble.

Speaker 1 (32:46):
With the medium.

Speaker 3 (32:47):
Yeah, here's the thing, Like even I do like white beans.

Speaker 11 (32:54):
Because I'm kind of with you on the chickpea, Like
there's too much chickpeas, like a lot.

Speaker 3 (33:00):
Of yeah, like a lot of chewing, and it's hard
to infuse with flavor. I'll tell you one thing I've
had recently vegan that was amazing with chick beas tacos. So, yeah,
I met this guy on a show with Michelle Buteaux.
He's a chef. His name is Oliver, his dad is
Oliver English. His dad is a chef as well. Yeah,

(33:24):
he's a great, great guy, made a great documentary about
food and farming and blah blah. So he makes these
vegan tacos. They take chickpeas and he kind of crisps
them up a little bit in the pan and then
puts them in a taco with stuff and it's delicious.
I'm gonna recommend you tried doing that.

Speaker 1 (33:41):
I think you should.

Speaker 11 (33:43):
I'm going to do it. I'm going to do it.
I'm gonna take your recommendation. And here's my I hope
you try the tortilla tatique.

Speaker 3 (33:48):
I can't make tatique. I've seen I've seen like cooking shows.
It's not I don't think so.

Speaker 1 (33:55):
Yeah, but like hers is a hack because it's just
the tortilla and you don't have to worry about patrolling.

Speaker 3 (34:00):
If I told you this, Oh, I cannot even really
feel confident about making rice. Does that undercut my authority?
And food.

Speaker 1 (34:08):
Do you have a rice cooker?

Speaker 3 (34:10):
I used to, and I got rid of it, and
then I was going to get a new one, and
then I didn't.

Speaker 1 (34:16):
So I had a journey.

Speaker 3 (34:21):
It's been a roller coaster. So anyhow, the point being,
I think for me, mushy foods, though I do like eggs, salad,
I do.

Speaker 1 (34:30):
That's like number two on my no no list really
just the sound of it.

Speaker 3 (34:34):
I like it. But in general, like what I am
realizing is that I think texture is so important to
me in food. And the reason I don't like soup
is because everybody is the same except for you know,
some of the Korean soups that I've carved out.

Speaker 1 (34:49):
What about ramen? Do you consider that's good?

Speaker 3 (34:51):
But Roman's good? So anyway, I just what I.

Speaker 11 (34:56):
Like about vegetables and plant based is like it opened
me up more to variety and like different textures and
flavors than before when I was eating me.

Speaker 3 (35:07):
I think interesting.

Speaker 11 (35:08):
And I know you ventured a little bit into the.

Speaker 3 (35:11):
Yeah, don't do it, don't do it.

Speaker 11 (35:14):
No, I'm not saying no, no, I'm not.

Speaker 3 (35:16):
I'm not like that, no, no, no. I was talking
to Jeff. I was talking to Jeff he was about
to hang up.

Speaker 1 (35:23):
I'm doing bits here.

Speaker 3 (35:24):
Callahans.

Speaker 1 (35:26):
We do a great Persian family, the Callahan You do
have to go.

Speaker 3 (35:34):
Thank you? I mean, okay, thanks bye.

Speaker 1 (35:37):
I think that's a good idea, though, I'm excited now
I'm trying to workshop it. What for the tadique doing
the tortilla on the bottom, you.

Speaker 3 (35:45):
Know how to make that? No? Hello, Chelsea, Yes, I
heard you're talking sandwiches. Yeah, what do you think? What
do you got? We're here with Jeff Moro.

Speaker 1 (35:57):
Moro said it, good job.

Speaker 3 (36:00):
I have anxiety. Does anyone else have this?

Speaker 9 (36:03):
Like?

Speaker 3 (36:03):
I have major anxiety about pronouncing people's names, and like
it's almost like the more someone tells me, the more
anxious I get about it. And then it's even worse
when it's not like a white person, because then you
feel like, on top of it, you're adding that you're
a stupid white person. But I do this with like
everyone's names largely. I get in my head about it.
So I'm like, I'm like, here's Jeff m No, it's

(36:26):
not Paller, what is it.

Speaker 2 (36:31):
I've got an East coast versus West coast thing. I
recently moved to LA and I've noticed that all of
the sandwiches in LA they've got a top and a bottom.
And then on the East Coast, and like Billy your
New York.

Speaker 3 (36:50):
Usually do, We're off to a strange start. Okay, continue
with your observations.

Speaker 2 (36:59):
On the East coast. It's a you know, you just
slice the role in the middle, but you still got
the bottom to hold on to.

Speaker 3 (37:06):
You know what you said? They have top and the
bottom in LA, but the East Coast they have a
top and a bottom, but.

Speaker 1 (37:14):
They slice it in half.

Speaker 3 (37:16):
Yeah, what what's going on?

Speaker 1 (37:18):
You mean they don't slice it. They keep those sandwiches
hole in La.

Speaker 11 (37:22):
Slice it all the way.

Speaker 2 (37:23):
They don't slice the ho.

Speaker 1 (37:25):
I see what you're saying, like like a deli, like
a like a hero or sub roll or HOGI r.
They they're hinged. It's on a hinged roll, right.

Speaker 2 (37:34):
Just a tight it's a tight thing that you can hold.

Speaker 1 (37:38):
I got you. I have a very strong opinion on this.

Speaker 3 (37:40):
So you're well, wait, hold on, now we've been onto
a jack law. Finally, Jeff had a fucking opinion.

Speaker 1 (37:49):
My god, the smush chickpeas are not smushbees. How about
do a little bit of both in your chickpiece out
in sandwich.

Speaker 3 (37:56):
Here we go. Here's Jeff's opinion.

Speaker 1 (38:06):
I don't like hinged sandwiches.

Speaker 3 (38:09):
No I was expecting at all.

Speaker 1 (38:12):
I don't like hinge sandwiches.

Speaker 3 (38:13):
I thought you were gonna be brilliant.

Speaker 1 (38:17):
Will never ever, we'll.

Speaker 3 (38:19):
Never connect, will never connect.

Speaker 1 (38:21):
All right. So on the East coast, right, they hinge
them and they stuff them all in there, right, you
can even get even the huah was and East coast
chains and stuff like that. You'll find that correct? Is
that what you're you're saying? Correct? And then on the
West coast they do top and bottom Chicago area, it's
still top and bottom most places. I think. When they
stuff it in and they hinge it, right, the cheese

(38:43):
goes first, and the meat and then your vegetables, right, lettuce,
you know, shredded iceberg, tomato, oil and vinegar, peppers, whatever.
Then they close it and wrap it so when you're
taking a bite, the hinged portion of the sandwich is
way more. It's just an un even bite. You don't
get the same bite right.

Speaker 3 (39:03):
Right, kind of.

Speaker 1 (39:06):
Packed into the hinge, and you don't get the vegetables.
And then seeing things tend to squirt out and you
get that slant sandwich slippage. But when it's top and
bottom right bifurcated bread, each bite is from the top
down is very even and smooth, with less, you know, slippage,
just even you paining, you might as well have experience
all the way through.

Speaker 3 (39:26):
Yeah, as I'm thinking about it, I'm like cool. But truthfully,
in my heart and my soul, I'm like, oh, shoven
those I'll make it work. We can talk hinged and
buy fur caated's and whatever, but if the materials are good,
I'm in call.

Speaker 1 (39:41):
Her goodbye, thank you.

Speaker 3 (39:43):
I know I have to say one thing I hate
in the sandwich, and I'm curious what you think about this.
Don't answer until the end. Hello, Hello, Hi, Hi, can
you hear me? Yeah?

Speaker 1 (39:59):
So great?

Speaker 3 (40:00):
Great, Okay, so listen here, I'm about to say something
I hate in sandwiches. Okay, okay, okay, are you guys ready,
I'm gonna say. I'm gonna be giving myself a.

Speaker 1 (40:15):
General's a long one, so.

Speaker 3 (40:18):
I absolutely hate.

Speaker 1 (40:22):
Can I say at the same time, but I know
what're you gonna say?

Speaker 3 (40:26):
Try Regan now, once again not on the same page
with Jeff.

Speaker 1 (40:33):
We tried. I thought that was.

Speaker 3 (40:35):
Now this is going to be a shocker to you,
but I love mayo, not excessively, but I do love
mayo as a lubricant to the sandwich. Can you imagine
how nasty mayo would be?

Speaker 1 (40:52):
The smell smell, you know, and then the yolks of
the egg separate from the oil. It breaks, you know,
like sauces or males.

Speaker 3 (41:00):
You're imagined, you're imagining home maid.

Speaker 14 (41:03):
I was imagining so I only I only beat it
with aolies.

Speaker 3 (41:07):
Wow. Anyhow, I like mao, but I don't like the
taste of a regano on most things. And I don't
you know, I shake when they shake laziness.

Speaker 1 (41:18):
There should be dry regano, but it should be in
the oil and vinegar, right the dressing of thee because
maynais does not belong on an Italian sub either to
if we're talking Italian subs.

Speaker 3 (41:28):
Interesting, Yeah, because what it's just.

Speaker 1 (41:31):
Yeah, I like something sharp and acidic, not just something
gloopy and creamy. Doesn't need you know.

Speaker 7 (41:38):
I'm so glad to have been part of this conversation.

Speaker 3 (41:43):
Why do you sound archly sarcastic? Oh collar, what do
you think about? What's your favorite sandwich? What's your go
to if you go to a deli Italian sub? Now,
what does that mean? What meat is that?

Speaker 1 (41:59):
Well?

Speaker 7 (42:01):
I don't think I want to know.

Speaker 1 (42:02):
Uh. It is usually a salami based saloumi, like a
copa cola, which is a spice ham, sometimes bto, sometimes
more tadala, sometimes like a Italian ham or a culto
ham and lettuce, tomato sharp provolone. Right, am I the
right track with what's pearson? But no male? And then

(42:23):
some peppers of some sort of chart and era, you know, uh,
cherry peppers, banana peppers.

Speaker 3 (42:29):
For me, it really don't mean a thing if it
ain't got that same tangan.

Speaker 1 (42:37):
Thing rhymes actually better than tang.

Speaker 7 (42:42):
Vinegar and mustard are are absolute yes?

Speaker 3 (42:47):
Or a must What do you mean piece of ship?

Speaker 4 (42:50):
You know?

Speaker 1 (42:50):
Mustard on an Italian sub?

Speaker 3 (42:52):
Well?

Speaker 1 (42:52):
Are you?

Speaker 3 (42:53):
Are you talking about Italian subs with the mustard or not?

Speaker 7 (42:58):
I'll put mustard on anything.

Speaker 3 (43:00):
I'm with you. I don't care about it. I don't
like Italians are so specific about tradition, both American Italians
and otherwise. And I'm kind of like whatever a dude,
I like mixing it up. I like them. One thing
I will say that please. One thing I will say,
let me just bring this aggression down and not trying
to sound nicer. Hold on, One thing I will say

(43:24):
is carbonara. I'm a bit of a traditionalist. I'm really
not going to have any peas in that, and I'm
definitely not going to have any cream in that. But
a lot of American places go ahead and throw those
items in there, and so for me, that is one
place I will be traditionalists. Anything else to.

Speaker 7 (43:44):
Say, I did want to come to the table with
something I wanted to say that. Something I hate in
sandwiches is oh I already.

Speaker 3 (43:57):
Said it cats out of the bag bad old she
brought him. She brought a bread you.

Speaker 1 (44:05):
Don't like, Shamata I don't like. I could see why.
It's another roof scraper. It's a very.

Speaker 7 (44:11):
Dense bread, terrible for sandwiches.

Speaker 1 (44:13):
Especially when it's untreated and it's not fresh or maybe
buttered and griddled or oiled or oiled completely and then
put in an oven dry and then it comes out
and it's crispy and oily and all that things.

Speaker 3 (44:26):
Would you be sad?

Speaker 12 (44:27):
If would you be sad when you were buried?

Speaker 3 (44:41):
They hide your mouth? Your mouth huge?

Speaker 1 (44:49):
Wait if when I was married.

Speaker 3 (44:51):
If when you were buried instead they have an open casket,
your mouth has opened in a massive sub is just
jammed on your throat, taking up a foot above the casket.
It's in the heavy is the crown is the crown
of a sandwich.

Speaker 1 (45:08):
I can't escape it. God, it's hard.

Speaker 3 (45:11):
It's a oh collar, Oh yeahaut We are exhaustingly.

Speaker 1 (45:17):
We are exhausting. We cannot work together.

Speaker 3 (45:19):
We can never is not You know what, if we
were in like elementary school together, we would be separated
one percent of the time. You know what. I honestly
I hated that so much. When you had a funny
friend that you loved and they would put you apart.
It's like, fuck you, teach. Guess what. I make my
money off of this ship now, and you fucking were

(45:42):
your roadblock? All right, Collar, I don't know made a stronger.

Speaker 1 (45:48):
Us, you know what I mean? We have to learn
our own question. It would have been too funny, the
duo been too disruptive.

Speaker 3 (45:57):
Mustard, what do you think colonel Mustard?

Speaker 7 (46:01):
Love mustard? Any kind of mustard?

Speaker 3 (46:03):
Do you know that?

Speaker 4 (46:03):
Like?

Speaker 3 (46:03):
When I see colonel written down, I read it. Yeah,
you idiots?

Speaker 1 (46:18):
Oh my gosh everything.

Speaker 3 (46:21):
And also when I was in junior high, we were
reading like this slave narrative called Jubilee, and I had
to read aloud, which already is a nightmare, Like well,
what was my teacher thinking? Yeah, that is a fucking.

Speaker 1 (46:35):
Like read Tom Sawyer aloud. You can't do it.

Speaker 3 (46:37):
Yeah, So I had to read it and and child,
you know, was spelled child, And I was saying chili
every time.

Speaker 1 (46:45):
It's like the Hendrick song.

Speaker 3 (46:48):
Yeah, You'll never You'll never forget the feeling of reading
child as chili. How are you seventh or eighth grade?
It was mister Weinberg, Claremont Middle School, shout out to Oakland.
Call her goodbye, call her goodbye, coller goodbye for now,
call her goodbye, call her goodbye, caller goodbye for now,

(47:10):
call her goodbye, call her goodbye, caller goodbye for now.
Mustard Hester Hey every time, Mustard, why Chelsea? Hi? Also,
Jeff is here?

Speaker 1 (47:26):
Jeff, Hey, how you doing? I'm she was so she
was so disappointed, just.

Speaker 3 (47:35):
Oh yeah, hi back, never heard of him. It was like, Chelsea, Jeff,
it is your show.

Speaker 9 (47:44):
I'm calling because I wanted to know if I could
give you a dog test.

Speaker 3 (47:48):
A dog test. Sure.

Speaker 11 (47:51):
Yeah, like you say, I'll say a dog. You say
if it's or not?

Speaker 1 (47:54):
Okay, do you have a dog?

Speaker 3 (47:56):
Wait you have I'm willing and ready. I do have
a dog.

Speaker 1 (47:59):
I have strong opinions on dogs.

Speaker 3 (48:01):
This is my old dog. That was all See how
quick I enter This is my old dog. Oh that
was killed. Oh. We just have a joke like this

(48:21):
at the Parks and rec rider's room. It was like,
I'm wrapped by CIA. Oh a you add another a.
They're like, oh, I'm read by c I keeping I
got a part in a Marble movie. Oh that's amazing.
No marble, Marble, Marble. Okay, anyhow coller.

Speaker 2 (48:43):
Go, can I give you the first dog?

Speaker 7 (48:46):
Okay?

Speaker 3 (48:47):
Yorkshire Terriers Oh wait, now see I might have to
look that up. They're fine, but they're like so tiny
and greasy. Yeah, I agree, hold on, hold on, hold on,
I have to just double check by making sure I
see that.

Speaker 1 (49:00):
It's like yours was a little Yorky in it.

Speaker 3 (49:02):
No, yeah, no, they are cute. They're just like a
little too greasy.

Speaker 1 (49:09):
Yeah. They always got like a pony, like a top pony.

Speaker 3 (49:15):
You know, it's probably because people don't groom them. As
much as they shake.

Speaker 9 (49:19):
I don't like when they have twenty ears, but I
think they're cute when they have floppy ears.

Speaker 3 (49:24):
I look at you, little miss, fucking asshole, bitch. Just kidding.
That's invited and welcome to here. Okay, next one.

Speaker 11 (49:36):
Golden Retrievers the greatest.

Speaker 3 (49:38):
They're fine.

Speaker 9 (49:40):
I feel like, then, what like I came in hot
with one.

Speaker 11 (49:44):
I just feel like.

Speaker 9 (49:45):
Everyone thinks Golden Retrievers are cute.

Speaker 11 (49:47):
I was just trying to go with something less divisive
than any right.

Speaker 3 (49:49):
Right, I respect it. I respect your hosting skills. I
will say, yeah, I will say, like Golden Retrievers for whatever,
and they don't really do it for me, like they're fine.
They're just a little dumb, like a big old dumb dumb.

Speaker 1 (50:06):
They're a special creatures.

Speaker 3 (50:08):
They're cute, and I have no problem with them. They're shatter.

Speaker 1 (50:11):
I would have two of them. I have Golden Doodles,
but my wife's allergic.

Speaker 3 (50:14):
Yeah, that's my husband's allergic. And anyway, Golden Retrievers, I say,
are yes, but I'm not like going. I'm waiting for
you to get to the controversial breeds. Let's go.

Speaker 11 (50:28):
Okay, Well that was the correct good. Next onward cocker cocker.

Speaker 1 (50:36):
Oh disgusting. I had a cousin with a cocker spaniel
and always had like some kind of bunyon on its
head and some like war. I don't know, I don't
like them. I have to and I've been bit by
two cocker spaniels.

Speaker 3 (50:48):
Wow, yeah, let's hear those stories.

Speaker 1 (50:51):
Was Roxy? One was Gretchen. Roxy got me. Last time
I was dog sitting them was at a house within
above ground pool.

Speaker 3 (50:58):
So you know, what what were you doing with bit?

Speaker 7 (51:00):
You?

Speaker 1 (51:01):
Uh, nothing like literally petting it like surprise out of nowhere.

Speaker 3 (51:04):
I just have a technical question. Does it matter if
he's shouting at the top of his lungs into the
mic that's close to his face? Point brandiship? Is that fine?

Speaker 7 (51:11):
Great?

Speaker 3 (51:13):
Just making sure co Cocker spaniels, in my opinion, they're
kind of and I don't even use that term, but
they always have like an eye growth they do. They
always have something like a little yeah you know, they're
like super smush they feel miss miss bread.

Speaker 1 (51:33):
Yeah, like it was it was. It was probably not executed.

Speaker 3 (51:37):
The scientist was drunk. Okay, Next breed.

Speaker 11 (51:40):
All right, French bulldog.

Speaker 1 (51:45):
This is controversial. This is I'm gonna.

Speaker 9 (51:48):
Say it's really easy.

Speaker 1 (51:51):
I feel bad for him because they got the.

Speaker 3 (51:54):
Not for me. Here's my answer, And these are the
ones that are getting fucking stolen off their owners. It's like,
what are we You're risking it all for that.

Speaker 9 (52:07):
I feel like, in like the last iteration of your podcast,
you like talked about ugly dogs and how like super
hot women would get ugly dogs because they thought they
were like cute.

Speaker 3 (52:18):
No, that the joke. The joke is actually that they're like,
I think it'd be kind of fun to have something
ugly in my house, whereas for me, I'm like, my
dog has to be as cute as possible. I can't.
I can't risk being like, oh, two ugly bitches. That
was the joke. So anyhow, thanks for remembering it vaguely.
All right, what is there any more dogs? We got

(52:39):
to get this show on the road, honey.

Speaker 9 (52:41):
But can I just say what? Can I ask you
one more question?

Speaker 3 (52:44):
Yeah, just curious if.

Speaker 9 (52:46):
You ever made I know you talked about Emily Marico
like a couple of pods ago. Have you ever made
any of her dishes? Because I'm making.

Speaker 11 (52:54):
Her salmon bowl tonight. I think like at least once
a week. Who Emily Mariko.

Speaker 3 (53:01):
Yeah, the salmon girl.

Speaker 1 (53:03):
It's salmon.

Speaker 3 (53:03):
Do you know her?

Speaker 1 (53:04):
No? I don't.

Speaker 3 (53:05):
So this is this girl, Emily Marico's.

Speaker 1 (53:07):
Check her out, Sam.

Speaker 3 (53:09):
I know her from Instagram. I'm sure she got famous
on somewhere else. That's what I feel like always happens anyway.

Speaker 11 (53:14):
I know her from Instagram.

Speaker 3 (53:15):
Also, all right, look at us two peas in a
fucking pod.

Speaker 9 (53:21):
I'm just curious if you ever made the salmon bowl,
because you seem like you.

Speaker 3 (53:25):
I haven't. I haven't because what it kind of requires
is that you're always broiling salmon and have leftover salmon,
and that you make rice, which I don't know how
to really make rice that well. I used to. There
was a time where I did, and I kind of
memorized it. But as soon as I kind of get rusty,
I get like that, like people know how to make
rice by heart and I don't.

Speaker 1 (53:46):
And then I get get a rice cooker.

Speaker 9 (53:51):
It's rice double, and.

Speaker 3 (53:53):
Then I know, I know, but see I've already established
I get in my head about things that wait double,
and then I start fucking sweating. So they're like, oh,
goole your finger up to your knuckle and and I
just go I have to lay down, you know. So wait,
I was going to ask you both something. Okay, what
about white rice versus brown?

Speaker 1 (54:15):
Do you like that white rice?

Speaker 3 (54:17):
But do you like both?

Speaker 1 (54:17):
I do like I appreciate both, yeah, but I'd rather
have white.

Speaker 3 (54:23):
Now. The thing about brown that I'm gonna say gets
me a little tingle nervous is that it has like
arsenic in it.

Speaker 1 (54:30):
That's what they say.

Speaker 3 (54:31):
Yeah, so, but everything's poison by collar. Everything's boys. Oh
my god, my foot is falling asleep and tingling.

Speaker 1 (54:39):
Speaking up the arsenic. It's all that brown rice, salmon balls.

Speaker 3 (54:44):
I try to limit my brown rice because I just
feel like a mess. Right now. I'm wearing this ugly
ass sweatshirt, and I know I ate all my lipstick
off on this sandwich, and my foot's asleep.

Speaker 1 (54:57):
Geez.

Speaker 3 (54:58):
All right, let's think about this, okay. Food wise, hmmm,
I'm trying to think if there's anything else controversial. I
feel like I have a food expert here. I need
to be asking some questions.

Speaker 1 (55:08):
I'm here for you.

Speaker 3 (55:11):
What I can't give any more airtime to peanut butter.
It's disgusting. All these collars are like we love eating
like spoons and peanut butter. Once again, we're back at glop.

Speaker 1 (55:22):
I don't like loppy food. That's why I'm surprised you
like egg salad.

Speaker 3 (55:25):
I know, but you know what. I do like egg salad,
and I it is kind of uncharacterized.

Speaker 1 (55:32):
I've never had it.

Speaker 3 (55:33):
I also like avocallas what.

Speaker 1 (55:35):
Never had it?

Speaker 3 (55:35):
Never had fish salad, that's contempt prior to investigation, I
have not.

Speaker 1 (55:40):
I won't.

Speaker 3 (55:42):
Truffled egg salad. I had somewhere England Tea sandwiches truffled
egg salad at I'm trying to remember the name.

Speaker 1 (55:51):
Oh no, no, it's oven love and shy on the
same stoke and prime.

Speaker 3 (56:00):
Clarages. I had a truffled egg salad sandwich I thought
was delicious. Also, Japanese katsu or whatever. I don't know
if this qualifies, but they make egg.

Speaker 1 (56:11):
Salad really really Yeah, I've seen it. They do eggs
really well. Nobody does eggs like the Japanese chefs.

Speaker 3 (56:19):
What do you think if it? Do people in your
family have food intolerances?

Speaker 1 (56:25):
Yes, my son is allergic to pine nuts. Oh, it's
very easily avoidable, though, But we made a fresh pesto,
and he sent him to the He was in the
hospital overnight, like almost died. It was crazy, but like,
nobody's allergic to pine nuts. Yeah, so we thought it
was whatever. I just say, keep I said him. He
was sitting there and he's like, I don't feel so good.

(56:46):
He was like, eat your pasto, I swear. Then he's like,
I'm gonna go in the other room. Then he starts
coughing and sneezing profusely. Then he comes in. He's like
and I was like, oh, give him a Benadrill. That
was the father. I was no. We had to take
him to the emergence room.

Speaker 3 (57:01):
What a mess.

Speaker 1 (57:02):
What a mess.

Speaker 3 (57:03):
I love pasto too.

Speaker 1 (57:04):
I love pine nuts if they're expensive too.

Speaker 3 (57:07):
So it's costa he cost you that night.

Speaker 1 (57:13):
I'm allergic to nothing. Yeah, sam My brother's allergic to penicillin.

Speaker 3 (57:18):
H Well, that's a tough one.

Speaker 1 (57:20):
It's a tough one. It saves lives, saves lives.

Speaker 3 (57:23):
I actually can't believe no one's called in this whole time.
We've run our We've done it.

Speaker 1 (57:28):
There. It is another hit by Jeff Morrow. Here. It's
funny though, Oh my god.

Speaker 3 (57:33):
Wow, maybe we were too aggressive and hanging up on people.
We were just said, they'll keep coming, There'll be hundreds more,
and then it was over. We're like, wait, what's the
face mustard? Come back?

Speaker 1 (57:46):
Well, I'll even take the chickpea girl.

Speaker 3 (57:48):
Chickpea lady, come on, we like chickpeas.

Speaker 1 (57:51):
Don't be scared, Ti beans, chickpeas.

Speaker 3 (57:53):
Got chi peas. Chickpas are a tricky one. I've said
it before, but like even falafel, I'm like, I could
eat it once or twice year.

Speaker 1 (58:00):
I'd be fine when it's super light and very very good, Like.

Speaker 3 (58:03):
I feel like I had great falafel, and I want
to say Toronto. Yeah, so end of the day, is
there a new sandwich to be created that would be
a craze?

Speaker 4 (58:18):
Yeah.

Speaker 1 (58:18):
I'm trying to think of what the next one. I
think more Todella is going to help it.

Speaker 3 (58:21):
I literally was going to talk to you about Mortodella.

Speaker 1 (58:24):
Do you like it?

Speaker 3 (58:25):
So like, I've never liked Mortadella, And then I there's
this pizza place that cater to friends party and they
also have Mortadella sandwiches with like barada, and I got it.
It was so good, So it has something else.

Speaker 1 (58:42):
Pistachio Oh, it had pistachio cream with the mortadella, because
the mortella is pistachio some of it.

Speaker 3 (58:50):
Yeah, but it had a pistachio cream on the bread.
And it's like, I don't know which bread it is
that flat, not like it's kind of like facaca. Yeah, yeah,
it's flat. It was really good, very solid.

Speaker 1 (59:01):
Yeah, it's it's it's that cured me. But man, when
you haven't super shaved thin, it's like translucent under shadow
behind it because it's blogoney, right, it is bolooney. Yeah,
nothing really different, same process.

Speaker 3 (59:14):
Yeah, I hate to end on a loan note. Mortodella.
My lips are dry. They've never been more bereft of
lipstick in my life.

Speaker 1 (59:25):
But what are you gonna do to sandwich?

Speaker 3 (59:27):
Hang in with Yef. We're letting it all hang out.

Speaker 1 (59:30):
You didn't say my last name because I know you're
anxious about saying it.

Speaker 3 (59:33):
Morrow.

Speaker 1 (59:34):
There you go, Tomorrow Morrow.

Speaker 3 (59:36):
Either way, you were saying tomorrow, like tomorrow the sun
will come out, Jeff Morrow. That's the name of that.
It is, this is that don't come out Jeff Morrow.

Speaker 1 (59:48):
This was awesome.

Speaker 3 (59:49):
Oh we didn't even do any songs. I've really fallen
off love song. I gotta get some of these too
many buttons? What is this?

Speaker 1 (59:56):
This podcast?

Speaker 3 (59:59):
This is Oh my god? Of course when I start
doing something.

Speaker 1 (01:00:07):
Hello, what's happening?

Speaker 8 (01:00:13):
Hello?

Speaker 11 (01:00:15):
I just got off work.

Speaker 8 (01:00:16):
I'm laying in bed getting ready to go see.

Speaker 1 (01:00:24):
Dune later, Doune too. I can't wait.

Speaker 8 (01:00:27):
I'm so excited. I've been excited since, like yesterday.

Speaker 3 (01:00:30):
What are you like?

Speaker 9 (01:00:31):
Call?

Speaker 3 (01:00:31):
Are you calling to promote? Done too?

Speaker 1 (01:00:34):
Is this Owen's Doom?

Speaker 8 (01:00:35):
That's just what I'm excited about. I know Dune doesn't
need my promo. It's time to make it off Almos.

Speaker 1 (01:00:50):
Because listening to you has gotten far far too.

Speaker 9 (01:00:57):
She doesn't like me.

Speaker 8 (01:00:58):
That's I'm getting played off.

Speaker 13 (01:01:02):
Did we get beautiful baby face?

Speaker 3 (01:01:10):
It's part of the iHeart Library, Thank you, iHeart so
anything other than Dune two? To talk about any other
massive fucking movies that need no promotion that you want
to give a shout out to? Oh my god, I
have fucking milkshake in my hair.

Speaker 8 (01:01:32):
My partner is making me a crazy ale bowl of
berries and cream with some honey on top of honey.

Speaker 3 (01:01:41):
Wait, I know it's okay.

Speaker 1 (01:01:44):
I think all right, stop it moving.

Speaker 8 (01:01:47):
On or it's yogurt.

Speaker 3 (01:01:49):
Sorry, moving on yogurt.

Speaker 1 (01:01:53):
Yeah, oh yogurt. I love it, Chelsea.

Speaker 8 (01:02:00):
I'm so glad you brought the podcast back and it
reminds me to make lemon pasta.

Speaker 1 (01:02:15):
Now that's a real song, is it. I don't know.
It sounds like thank you instead of thtred I just love.

Speaker 3 (01:02:29):
Uh did you say it inspired you to make a
lemon pasta?

Speaker 9 (01:02:33):
Oh?

Speaker 1 (01:02:33):
Did you get your lemon pasta after we wrap that? Yeah?
I think you did.

Speaker 3 (01:02:37):
I had it like five times?

Speaker 1 (01:02:38):
Did you really?

Speaker 3 (01:02:39):
No? But I did. I ordered it to my hotel
and I was eating it. But the problem I realized
it doesn't deliver well because they don't put as much
sauce on it because it spills everywhere. So when you
go there, it's like super sauce.

Speaker 1 (01:02:50):
Where did you order from? Again?

Speaker 3 (01:02:52):
Well, it's it's that guy Frank Frank So he has
Supper and Little Frankiees and Franks and they all have it,
I think, or a few of them have it, so
I don't know. I forget which one. But when I
had it at supper, I was like, it's perfect. And
then I've I've tried to have it delivered twice and
it's just bland because.

Speaker 1 (01:03:09):
That it is not a good delivery.

Speaker 3 (01:03:12):
Angelini here in La delivers very well. I'm going you know,
you know what, it's crazy. So me and Jeff we
ordered these Lingers sandwiches and we're like shoving our faces
full of it. But like the truth of the matter is,

(01:03:32):
if I was left to my own devices, I would
have ate that entire sandwich. But now that I've had
time to not, I'm not even hungry for.

Speaker 1 (01:03:39):
The rest there. It is the podcast diet.

Speaker 3 (01:03:42):
The podcast diet.

Speaker 1 (01:03:44):
I love.

Speaker 3 (01:03:47):
Start a podcast and you don't finish it. It's calorie cutting.
All right, Coller, what are we doing? We got to
wrap this up.

Speaker 1 (01:03:56):
Okay, are you eating your yogurt and berries and honey?
Is it?

Speaker 8 (01:04:00):
I was eating a little bit when she was talking
about the sandwich.

Speaker 1 (01:04:04):
Ake.

Speaker 3 (01:04:05):
Okay, I'm writing down. So you are eating the yogurt
and berries and the honey. Okay.

Speaker 8 (01:04:19):
I know now that I need to make sure I'm
not sleepy when I call, because otherwise I.

Speaker 3 (01:04:25):
That's a good one. I'll add it to the Bible.
I'll add it to the show Bible. Don't call when
extremely fatigued. Okay, thanks, that's good. I added it I was.

Speaker 2 (01:04:39):
I was.

Speaker 8 (01:04:40):
I'm a few weeks behind on the podcast actually, and
so I was listening to the episode with zero yesterday,
and you were asking people about like the division of
household labor in their homes. I think, I think, especially
you were curious about straight couples, and I feel like
I am.

Speaker 3 (01:04:59):
I'm always fascinated. I'm always fascinated by straight couples.

Speaker 8 (01:05:04):
I think I think I'm a rare, don't you. He
definitely does more of the household labor, like he does
all of the laundry, and not more of the cooking.
Not all of it, but more of it. Definitely. Yeah,
So shout out to him. I'm very lucky.

Speaker 3 (01:05:25):
Well, I'm between.

Speaker 1 (01:05:33):
I just can not pertain to see what I do
not see.

Speaker 3 (01:05:41):
All right, all right, all right, all right, all right,
all right, all right, all.

Speaker 8 (01:05:44):
Right, all right, all right, all right, right right, all right,
all right, all right, all right, all right, all right,
all right, all right, all right, all right, all right, all.

Speaker 3 (01:05:51):
Right, all right, all right, all right, all right, all right.

Speaker 11 (01:05:53):
All right, all right, all right, all right, all.

Speaker 3 (01:05:56):
Right, all right, all right, all right, all right, all right,
all right, all right, all right, all right, all right,
all right, all right, right, alright, alright, alright, alright, alright, alright, alright, alright, alright, alright,
alright lady.

Speaker 8 (01:06:08):
Wait wait, I do also need to tell you how
I don't was it was it Variety or Hollywood Reporter
that photoshoot of you that just came out a.

Speaker 11 (01:06:18):
Few days ago.

Speaker 8 (01:06:18):
You look absolutely for.

Speaker 3 (01:06:22):
Thank you so much.

Speaker 8 (01:06:23):
Beautiful, beautiful picture.

Speaker 11 (01:06:25):
Great.

Speaker 10 (01:06:29):
Often looking for someone like you, You've been looking for
somebody to.

Speaker 3 (01:06:48):
Think.

Speaker 1 (01:06:48):
That's my favorite.

Speaker 3 (01:06:49):
Got to always go to that one. Listen, I'm gonna
tell you, yeah, thank you for loving me. Listen. I
I I appreciate the feedback on that shoot. Okay, it
was Hollywood Reporter. I did feel good about it. Is
one of those magical occasions when I felt the hair, makeup,

(01:07:10):
and wardrobe went together and came together. Okay, So thank
you for recognizing that.

Speaker 1 (01:07:18):
I'm full loving me. Mhm. That's that's Jeff Morrol.

Speaker 3 (01:07:25):
Beautiful boy.

Speaker 1 (01:07:26):
Thank you.

Speaker 3 (01:07:27):
Yeah, a beautiful boy, very talented, speaking of beautiful voices.

Speaker 1 (01:07:33):
What's this?

Speaker 3 (01:07:34):
Yes, mut again, I don't even know this.

Speaker 1 (01:07:49):
Is a golden girl.

Speaker 3 (01:07:50):
All right, thank you for that.

Speaker 1 (01:07:52):
I thought it was going somewhere else, and it did.

Speaker 8 (01:07:54):
That's what I always think it's going to be.

Speaker 3 (01:07:57):
Yeah, well, if you could wrap up the episode in
some kind of way, would you.

Speaker 11 (01:08:03):
Would I.

Speaker 8 (01:08:05):
That's that's I think that's too much pressure for me.

Speaker 3 (01:08:08):
Actually, okay, then you know what this podcast? Listen t
this podcast time listen.

Speaker 8 (01:08:29):
I ruined it.

Speaker 12 (01:08:30):
I see.

Speaker 1 (01:08:38):
Listen and nothing boom.

Speaker 3 (01:08:42):
Okay that's the end of the podcast. Wait, Jeff, are
you are you heading back to these coast today?

Speaker 1 (01:08:46):
Well? No, uh no, I'm staying here for the l
A Wide and Food Festival what starts today.

Speaker 3 (01:08:52):
So all right, well I'm heading to these.

Speaker 1 (01:08:54):
Where he's going. I've been.

Speaker 3 (01:08:55):
I just came through New York City, New York City.

Speaker 1 (01:09:00):
Get the rope, Yeah, get the rope.

Speaker 3 (01:09:05):
We used to get pace Pecani in my house, did
you really? Yeah? It's nothing to write home America's salsa.
H Carr. Yes, just getting into his little what kind
of what's your dream car? Draff?

Speaker 1 (01:09:19):
Uh? I don't have a car. I have to order
an Uber old school style.

Speaker 3 (01:09:23):
But what my dream would be just getting into a Zuber?

Speaker 1 (01:09:27):
It is a it is, I'll take you don't want
the old school Lincoln Continental?

Speaker 3 (01:09:33):
Okay?

Speaker 1 (01:09:33):
Remember the original black car. It's like floating on air.

Speaker 3 (01:09:37):
All right, you can get into that.

Speaker 1 (01:09:38):
Here we go, and I'm gonna press on the cast.

Speaker 4 (01:09:46):
Me.

Speaker 3 (01:09:47):
Well, I've just been tooling around in this little smart car.

Speaker 8 (01:09:56):
I love that sound effect. That's definitely one of my favorites. Man,
I sort of yeah, use it all the time, not
like literally but figuratively, like you know, and I'm exiting
a situation. Mh, I'm really blowing it.

Speaker 3 (01:10:30):
Huh.

Speaker 8 (01:10:41):
I'm just here mashing this yogurt and berries together. It's
gonna be really well blended by the time I can
eat the rest of it.

Speaker 3 (01:10:48):
It seems forget we got out of our cars for
a second. Photo You're fucking mashing, You're matching the berries.
That's so fucking nasty.

Speaker 11 (01:11:07):
I was just like, well, because then it's like it
gives it, I think a nice hold on.

Speaker 3 (01:11:12):
I'm putting you into the car that reflects your judgment.
I'm tossing you into a hummer, Bye, driving her hummer
with a bunch of mashed up berries and yogurt.

Speaker 1 (01:11:25):
How long was she had gone for? How do you
think how long? I mean she had she had more
gas in the tank?

Speaker 3 (01:11:31):
Yeah, I could have, and if I was less tired,
I would do it. Listen Jeff, thanks for being here. Boom,
you're back in your car.

Speaker 1 (01:11:40):
Thanks for the sandwiches. It's an honor.