Molly Smith | Discussion Combustion Podcast | #255

[00:00:00] We'll have this discussion. Discussion? What discussion? This is a discussion.

[00:00:04] Coming to you from Denver, Colorado. This is Discussion Combustion Podcast with

[00:00:12] your hosts, Kevin Batstone and Arthur Rawe.

[00:00:15] We've all put out a lot of content since then. A lot of talking. A lot of talking.

[00:00:21] A lot of our voices on the airwaves. Yes. It's fun though, you know, like we were saying here.

[00:00:26] Being able to create and what you do is really cool because it's

[00:00:29] super niche specific and a lot of people try to do what you do but I see them

[00:00:32] like fall off after 15-20 movies. They're like, okay, you know, now what? Yeah, totally.

[00:00:37] It is, I mean, it is a bummer to see like a lot of really cool concepts come

[00:00:42] to life with podcasts and then they just kind of like max out at

[00:00:48] like 15 to 30 episodes and I think a lot of media companies also

[00:00:54] were laying people off and so like a lot of the like Vox podcasts, like they had

[00:01:01] to cut a bunch of those. And those were good. They were really good. Yeah,

[00:01:05] totally. So like that's kind of, you know, it's a bummer. So I mean

[00:01:09] unfortunately it is kind of rare to see podcasts continue for several hundred

[00:01:15] episodes but and here we are. Here we are. Some of the lucky ones. Where are you at now?

[00:01:20] Where am I at? Numerically. Let's see, I'm at like 140. Oh, yeah, I'm at 140.

[00:01:30] Okay, yeah, you're getting up there. Yeah, the thing is with podcasting

[00:01:35] because we have a lot of people that come to us trying to consult like oh

[00:01:39] how do we do it and just some of the advice that I always give is like do

[00:01:42] it if you have a passion for whatever you're gonna be talking about. Totally.

[00:01:47] Because you don't necessarily make money quick podcasting. There's

[00:01:52] potential there and yeah you can monetize and make money for sure. Yeah,

[00:01:56] yeah. But you have to do it for a really long time before you start to

[00:02:00] get any of that traction and I feel like people have the like energy in

[00:02:05] the beginning and they like have this idea and they get all excited about it

[00:02:08] and then after they don't see immediate results then they're kind of

[00:02:12] like they start phasing out. Totally, yeah, you got to give it time not just

[00:02:15] for like other people to catch on and listen and like to grow your audience

[00:02:20] and stuff but also like to kind of figure out what you're doing too. Like

[00:02:25] I feel like, you know, I have thought out my concepts a lot before I got

[00:02:31] started but I feel like, you know, it takes a little bit to get into a

[00:02:35] rhythm and to really figure out like what you want it to look and sound

[00:02:39] like and what I don't know just kind of like what your whole vibe is.

[00:02:44] So I think you kind of have to like wait for some of that to develop too

[00:02:48] because it's only going to develop from like experience and actually doing

[00:02:52] it, you know. That's true. Yeah, I would agree with that because when we

[00:02:55] started like, I didn't know what we're doing, you know, we're just

[00:02:57] like, let's just turn the mic so on. We're not like having parties.

[00:02:59] Like, yeah, people were like partying over here while we're trying

[00:03:02] to record. Yeah, totally. We got to start taking this more seriously at

[00:03:04] some point. Yeah, eventually. Yeah, totally. I remember one time and

[00:03:09] I'll call out the people is my older brother and Mark Trimble,

[00:03:12] who's like a family friend. And like Mark was being our engineer at that

[00:03:16] point. This is like episode 10. Yeah, and he was only our engineer

[00:03:19] for like four episodes. He's like I'm out.

[00:03:21] Yeah, he didn't do it long. And like him and my brother were

[00:03:25] having like this whole side political conversation. Like after we had

[00:03:29] started recording. Yeah. And I remember just sitting there and I

[00:03:32] was like looking at Kev, I was trying to do this. I'm like, I'm

[00:03:34] like, look, I'm like, Yo, Mark, cut, just cut it, man. I'm like,

[00:03:37] cut this. He's like, what's going on? Like, dude, you guys can't be

[00:03:40] having this side conversation over here. Yeah, you can't have a

[00:03:42] side conversation when we're recording a conversation. It's no

[00:03:46] good. But like to your point, though, is it took us doing it

[00:03:50] like eight weeks or whatever, or whatever that was at that

[00:03:53] point, a little bit of time before we were like, all right,

[00:03:56] we kind of know what we're doing and we want to have that

[00:03:59] direction and professionalism so we can't be having these

[00:04:02] side conversations. Yeah. But we did allow that for a

[00:04:05] little while it was like a party. It was like a party

[00:04:07] recording party. We didn't know what it was yet. You know,

[00:04:10] because that was the thing like we didn't have a theme to go off

[00:04:11] of like movies or music or we were just like, let's just talk

[00:04:14] about everything, you know, to make it pretty lucrative for

[00:04:17] anybody and everybody that kind of thing. And then we had the

[00:04:19] mission statement. And then we took it to the market and

[00:04:21] started like, okay, who else is doing this in Denver?

[00:04:23] That's when we met John Ekstrom. Yeah. And you know,

[00:04:25] it just kind of kept building from there. So it was cool to

[00:04:27] get in with those guys early and kind of see who else was

[00:04:29] doing it. Yeah, totally. I mean, it's it's interesting

[00:04:33] because like, even though this type of media like radio shows

[00:04:37] have been around forever, right? But like podcasting itself

[00:04:41] still such a new industry and like a new format, new kind of

[00:04:46] media. So like, I think we're all kind of figuring it out.

[00:04:50] Yeah. It's changing rapidly too. Oh my god. Yeah. We've

[00:04:53] been at five years and it's changed tremendously since

[00:04:55] then. You mentioned radio now like, you know, KOA, for

[00:04:57] example, here in town, all their talk shows are morning

[00:04:59] guys will then be on a podcast same thing. So you

[00:05:02] listen to it live or you listen to it later on iHeart

[00:05:03] or whatever. Exactly. So I mean, it's smart. You're

[00:05:05] tapping to markets, but yeah, things are changing in this

[00:05:08] market. But as long as we're having fun with it, as long as

[00:05:11] we're having fun. That's exactly right. So when you're

[00:05:13] lining up your episodes like movie wise, and of course,

[00:05:16] you kind of incorporate interviews with it too, with

[00:05:18] your guests and whatnot, which is pretty cool. Yeah,

[00:05:20] because you're getting to know someone and talking about a

[00:05:21] film that you've both seen and did. You could even do a

[00:05:24] repeat episode on a similar film and it'll be completely

[00:05:28] different feedback depending on the guest. Yeah,

[00:05:30] totally. Totally. Yeah. Have you done that? Like two of

[00:05:33] the same films in your 140 episodes or? No, I haven't

[00:05:37] actually. It's only been new movies. There's some that I

[00:05:42] feel like it would be fun to revisit maybe in a couple of

[00:05:45] years, like some of the ones that we did in the very,

[00:05:47] very early days. Every so often I will just re-release one

[00:05:52] of the old episodes just to kind of bring it to the top

[00:05:54] of the feed and have people listen to some of the old

[00:05:58] classics. That's not a bad idea. Which is fun because

[00:06:02] a lot of the time people will ask me, like, oh, have you

[00:06:04] done Mean Girls? Have you done this movie? Have you done

[00:06:06] that movie? Yeah, here it is. And I'm like, here it is.

[00:06:10] Sometimes we've done it two and a half years ago and

[00:06:14] it's like, yeah, this one's fun to revisit, just

[00:06:16] something to put up. I like that. Yeah, I do too.

[00:06:20] So when you're planning ahead, do you think about

[00:06:22] the guest to the movie or do you think about the

[00:06:24] movie and then the guest just comes with it or is

[00:06:26] there a pairing there? Is it random? It's usually,

[00:06:29] I start with the guest and then usually I'll let the

[00:06:33] guest pick the movie. I have a list of running ideas,

[00:06:36] like ideas that listeners have sent in and stuff.

[00:06:39] And also just in random conversations when people

[00:06:41] are like, hey, you should do this movie. I'll add

[00:06:43] it to my big list. Yeah, that's fair.

[00:06:44] So yeah, usually it starts with the guest and

[00:06:48] then I'll ask them if there's a movie that they

[00:06:50] really want to talk about. I'll send them a list

[00:06:53] for inspiration if they want it. And then usually

[00:06:56] they'll pick something from that list. And so it

[00:06:58] kind of works out naturally because people pick

[00:07:00] something that they're interested in talking about.

[00:07:03] Yeah, and that's how it worked with us when we

[00:07:04] were on your show. We did Mrs. Doubtfire.

[00:07:06] Oh yeah. Which was fantastic.

[00:07:07] We had so much fun. That was a great episode.

[00:07:09] And a great movie.

[00:07:10] Fantastic movie.

[00:07:12] I think about that rewatch all the time

[00:07:14] actually.

[00:07:15] When we rewatched it before the show?

[00:07:16] Yeah, well no, since we watched, since I

[00:07:19] rewatched it for your show, I think about that

[00:07:22] movie more now that I rewatched it and it

[00:07:25] makes me think maybe I should be going back and

[00:07:27] rewatching more movies from the past.

[00:07:30] Absolutely.

[00:07:31] And honestly, a lot of those movies are

[00:07:34] really solid still. The effects look good and

[00:07:37] like the plots are good.

[00:07:38] Oh my God, the 90s had some juice.

[00:07:39] Yes.

[00:07:40] Like I feel like they're still coming up with

[00:07:41] original movies back then.

[00:07:43] I would agree.

[00:07:43] Yeah, absolutely. Original IP was like

[00:07:49] normal.

[00:07:50] Like most big blockbusters were like

[00:07:54] original IP.

[00:07:56] So it's like, what did they run out of like

[00:07:59] book authors?

[00:08:00] I don't know.

[00:08:00] Because like a lot of these great movies

[00:08:03] are made off of like a book.

[00:08:05] That's true.

[00:08:06] And then so it's like where did all the

[00:08:08] good movie ideas go?

[00:08:09] Well you think of like James Cameron,

[00:08:11] who's one of my favorite directors.

[00:08:13] Look at his portfolio, The Terminator, right?

[00:08:16] Comes out of the gate strong with that in

[00:08:17] the 80s and early 90s. Titanic.

[00:08:19] Late 90s on into Avatar in the 2010s.

[00:08:22] I mean great original films.

[00:08:23] Yeah.

[00:08:23] You know that he didn't obviously write

[00:08:25] it all but he had heavy involvement with.

[00:08:27] So I just think it's like those

[00:08:28] brilliant minds when we look at you

[00:08:29] know like Tarantino and some of those

[00:08:31] guys. We just we grew up in a

[00:08:33] tremendous movie generation.

[00:08:34] Oh my God, yeah.

[00:08:35] And you know I think that those

[00:08:38] stories are still out there.

[00:08:40] Like original IP and like original

[00:08:43] screenplays like they exist but they

[00:08:45] just don't get funded because it's a

[00:08:47] lot easier for a studio to be like oh

[00:08:49] well we know that Marvel makes money so

[00:08:52] we'll make another one.

[00:08:52] I know no T no shade.

[00:08:54] I know you're a Marvel guy.

[00:08:59] I mean they kind of fell off honestly.

[00:09:01] You think so?

[00:09:01] Because they were they were like over

[00:09:03] doing it.

[00:09:03] Too much.

[00:09:04] Yeah they needed to play a little bit

[00:09:06] harder to get.

[00:09:07] Like you got to give the people

[00:09:09] something to want, you know?

[00:09:11] You got to give people a chance to

[00:09:12] miss you a little bit.

[00:09:14] Yeah totally.

[00:09:15] It's almost too much.

[00:09:15] They were coming out with like three

[00:09:16] movies a year.

[00:09:17] And like four different series on Disney

[00:09:20] Plus and like

[00:09:21] yeah you know all this different stuff.

[00:09:23] Yeah it's too much you know you're

[00:09:24] tapping the well too much you're gonna

[00:09:26] run it dry.

[00:09:26] Exactly.

[00:09:27] You know it's like the Fast and the

[00:09:28] Furious movie chain.

[00:09:28] Like I love cars, I love racing.

[00:09:30] It's like how do we really need to

[00:09:31] make another one?

[00:09:33] Like I think we kind of get it

[00:09:34] already.

[00:09:34] We haven't even seen all of them at

[00:09:36] this point.

[00:09:36] I'm up to like maybe seven or eight.

[00:09:38] I don't think I saw nine yet.

[00:09:39] Yeah but it's like we get it.

[00:09:40] It's about family.

[00:09:41] You won the race.

[00:09:43] You robbed the whole world.

[00:09:43] Like we get it.

[00:09:44] There are only so many places in the

[00:09:46] world where you can drive cars and then

[00:09:48] you're gonna go to space

[00:09:50] and then what?

[00:09:51] Like and then where are you gonna go?

[00:09:52] Where are you gonna drive?

[00:09:54] They're gonna go into the

[00:09:57] Neurozone.

[00:09:58] What is it called?

[00:10:00] Like the Neurozone?

[00:10:02] It's like you know in your brain

[00:10:04] or something.

[00:10:05] They're gonna like do

[00:10:06] they're gonna do like neuro racing.

[00:10:08] Wow yeah.

[00:10:09] Or it's like some kind of dream.

[00:10:10] Some kind of dream.

[00:10:11] Yeah dream world race.

[00:10:12] It's not actually happening but it's

[00:10:15] AI.

[00:10:15] It's like an AI race competition next.

[00:10:19] I mean again enough with that.

[00:10:21] The Saw movie is the same thing.

[00:10:22] I think they finally stopped.

[00:10:24] Yeah thank god.

[00:10:26] So there is like we can all agree

[00:10:28] in this room that there's like a

[00:10:30] value to scarcity.

[00:10:32] Right?

[00:10:33] Like if it's not coming all the

[00:10:34] time like if it's not like sometimes

[00:10:37] I feel like that when I post

[00:10:39] because I like post stories and stuff

[00:10:40] frequently and sometimes I feel like

[00:10:43] I need to take a couple days off.

[00:10:44] So then if I say something of value

[00:10:46] people will actually take it

[00:10:47] seriously.

[00:10:49] A post is just oh another here's

[00:10:51] another and here's another like

[00:10:53] I don't know.

[00:10:54] Because then people are just

[00:10:54] they're just ripping through it

[00:10:56] with social media because then

[00:10:57] there's that whole aspect right?

[00:10:58] It's the social media side and you

[00:11:00] know you know how that goes when you

[00:11:01] post an app you got to run the

[00:11:02] reels you got to do your sizzles

[00:11:04] and your promo clips and all that.

[00:11:05] It adds all that extra work and it's

[00:11:06] like is the return on investment worth

[00:11:09] it?

[00:11:09] Are you getting the clicks on it?

[00:11:10] Is you know like but it's part of

[00:11:12] the routine it's what we got to do to

[00:11:13] check the boxes right?

[00:11:14] Totally and it's hard too to know

[00:11:16] like the connection between if

[00:11:19] someone's interacting with your

[00:11:20] content on social media and if

[00:11:22] they're actually like listening to

[00:11:23] the show.

[00:11:24] But at the same time it's like

[00:11:25] doesn't even matter.

[00:11:26] If I take a clip from

[00:11:29] one of my episodes and it's cool

[00:11:32] and funny on its own like yeah

[00:11:34] obviously I want to use it as a

[00:11:35] teaser so that people go and listen

[00:11:37] to the episode but like

[00:11:39] I guess I don't know is it that

[00:11:40] bad if people just like it for the

[00:11:43] short thing that it is?

[00:11:45] I don't know.

[00:11:46] That's an interesting point because

[00:11:47] I've talked to a lot of people you

[00:11:48] know just different creators and just

[00:11:50] how do you do it what do you

[00:11:50] recommend and like a lot of people

[00:11:52] say the shorts

[00:11:53] the tick-tock reels you know that

[00:11:55] because people have what we know

[00:11:56] not a very large attention span

[00:11:58] and they want their information

[00:11:59] faster and their quick hits and

[00:12:00] their quick hits and they're just

[00:12:01] ripping through

[00:12:02] and if there's a funny clip in your

[00:12:03] show great you know they get

[00:12:04] something out of it or perhaps

[00:12:06] they're a return listener.

[00:12:07] Yeah totally you know yeah.

[00:12:09] I guess it depends like where the

[00:12:10] juice is at right like where what's

[00:12:12] piquing someone's interest and

[00:12:15] people's interest can change right so

[00:12:18] it's like oh that might really draw

[00:12:19] me in this week but then

[00:12:21] next week I'm not in that mood sort

[00:12:23] of thing yeah and so it's like

[00:12:25] for example I've recently got on

[00:12:27] TikTok and I will go ahead and say

[00:12:30] it's definitely holds you more than

[00:12:32] any other like social media app.

[00:12:34] I never go on it.

[00:12:35] Like just the way that they run it

[00:12:36] like it's like very like because

[00:12:38] when you hit the back button I know

[00:12:39] I told you this but when you hit

[00:12:40] the back button to exit it plays

[00:12:42] another video instead and I think

[00:12:44] that is what how what really makes

[00:12:46] that special but sometimes I'll like

[00:12:48] get into like you know oh the

[00:12:50] predator like there's this

[00:12:51] Colorado predator catching like

[00:12:53] catching predators and this dude

[00:12:55] that like shows up at people's

[00:12:56] houses and he's all like hey man

[00:12:57] like I get the cops involved or

[00:12:59] not like it's up to you but this

[00:13:00] is what we got and this and that

[00:13:03] and I got like all drawn into that

[00:13:04] because I wanted to know the rest

[00:13:05] of the story right.

[00:13:06] Of course.

[00:13:07] You know so it's like it's

[00:13:08] like are you drawing people in

[00:13:10] with the clip like do they is the

[00:13:13] clip open ended enough where it's

[00:13:15] like I got to hear how they

[00:13:17] finish that conversation or is it

[00:13:19] just funny in that clip like

[00:13:21] there's a lot of different things

[00:13:23] you could accomplish in the clip

[00:13:25] like what what are you trying to

[00:13:26] do with it and I guess I don't

[00:13:28] know if I because like we both make

[00:13:30] clips here for the different shows

[00:13:32] right and I don't know if I'm

[00:13:34] always putting all that forethought

[00:13:36] into it right sometimes I'm just

[00:13:37] like this is just a good thought

[00:13:39] right here and then so I'll grab

[00:13:41] that but sometimes we go for the

[00:13:43] funny factor.

[00:13:43] And the funny seems to sell the

[00:13:45] most because people are getting a

[00:13:46] laugh out of it you know it's

[00:13:47] usually us saying something dumb or

[00:13:48] being incorrect about something

[00:13:50] you know showing the reality.

[00:13:51] That stuff yeah because they can

[00:13:52] relate.

[00:13:53] People just want to be silly and

[00:13:54] goofy yeah they can have fun

[00:13:56] and everyone just wants to have

[00:13:58] fun at the end of the day.

[00:13:59] That's what it comes down to.

[00:14:00] It's all about.

[00:14:01] Unlock our inner kid again.

[00:14:02] Yeah that's right hashtag F-U-N.

[00:14:04] Yeah yeah oh yeah let's have a fun

[00:14:08] like let's have some fun.

[00:14:11] So you could like what you do is

[00:14:13] you take the first letter of the

[00:14:14] word and then use so like shit

[00:14:17] would be S hit.

[00:14:19] Okay yeah and you could just do

[00:14:21] all sentences like that.

[00:14:23] Totally really confused people.

[00:14:24] T-O-T-L-Y.

[00:14:26] I used to uh yeah T-O-T-L-Y.

[00:14:29] I used to really get under John

[00:14:31] Skin when we were doing Happy

[00:14:31] Friday Denver because of the way

[00:14:33] I say certain words.

[00:14:35] Bicycle being one of them.

[00:14:36] That is so funny.

[00:14:38] We miss his third dynamic though.

[00:14:40] We do because he's fun to have

[00:14:41] around and like.

[00:14:42] And working with him and then

[00:14:43] you got us like it was just such a

[00:14:45] unique dynamic that the content was

[00:14:47] hilarious.

[00:14:48] Oh yeah bicycle that's so funny.

[00:14:50] Bicycle.

[00:14:51] When you guys were kids did you

[00:14:52] speak in Pig Latin?

[00:14:53] Was Pig Latin a thing?

[00:14:54] I forget how to do Pig Latin

[00:14:55] it's like you take the last letter.

[00:14:57] X-N-A or like something.

[00:14:58] Yeah I don't know I don't know

[00:14:59] how to do it.

[00:15:00] You add A like the sound A to the end

[00:15:05] of the sentence but you cut off

[00:15:07] the first I think like the first

[00:15:10] letter or the first sound of the word

[00:15:12] and you put it at the end.

[00:15:14] You know I kind of forget.

[00:15:15] It was like it was like complex.

[00:15:17] That's pretty complex.

[00:15:18] Because like gum was like um gay.

[00:15:20] Yeah.

[00:15:20] Or something like that.

[00:15:21] Yeah yeah yeah.

[00:15:21] Because that was like a common Pig

[00:15:22] Latin one in school.

[00:15:23] Um gay.

[00:15:24] Where soda was like uh what would that be?

[00:15:26] Oda say.

[00:15:27] Yeah something like that.

[00:15:28] Yeah yeah.

[00:15:29] And then people were communicating

[00:15:30] like that like in you know full sentences.

[00:15:32] Yeah.

[00:15:32] And I'm like what is this person saying?

[00:15:35] So no I wasn't very good at it.

[00:15:36] Yeah it over as always went over my head

[00:15:38] when I was always like this sounds

[00:15:40] like a whole nother language to me.

[00:15:41] And it basically is.

[00:15:43] Basically was yeah.

[00:15:43] Yeah.

[00:15:44] Having a secret language.

[00:15:45] I think I think we did something like

[00:15:47] that like in middle school or

[00:15:48] something you know communicates like

[00:15:49] the the grown-ups didn't know what

[00:15:51] we were saying.

[00:15:51] Uh-huh but of course they did.

[00:15:52] Of course they did.

[00:15:53] Yeah.

[00:15:54] We you always thought we were

[00:15:55] smarter than the grown-ups back then

[00:15:56] you know as kids like oh we got them

[00:15:58] beat like come on.

[00:15:59] Yeah.

[00:15:59] I saw you coming a mile away.

[00:16:00] And like back in the day I would be

[00:16:02] because I'm you know 37 now

[00:16:04] and I would be looking at like 37

[00:16:06] year olds and being like wow these

[00:16:08] people are adults.

[00:16:09] Yeah and they must have their lives

[00:16:11] together and all this other shit

[00:16:12] and now that I'm like you know 37

[00:16:14] I'm like I feel more like a kid now

[00:16:17] than I did in my late teens.

[00:16:19] Yep.

[00:16:20] You know kind of having like more fun

[00:16:22] with it.

[00:16:23] That's good.

[00:16:23] You know.

[00:16:24] That's good.

[00:16:24] Without drugs and alcohol.

[00:16:26] Without drugs and alcohol.

[00:16:27] Well still marijuana.

[00:16:28] Yeah.

[00:16:28] But the.

[00:16:29] I don't do much of that.

[00:16:30] Yeah I kind of cut out booze.

[00:16:32] It's like very rare where I drink booze

[00:16:35] anymore and I feel way better.

[00:16:37] That's great.

[00:16:38] But there is like a sense of like

[00:16:40] of like you know you have extra

[00:16:43] energy and it's like if you just

[00:16:45] sit there and watch TV or like you

[00:16:47] start snacking like then you don't

[00:16:49] feel the greatest.

[00:16:49] Mm-hmm.

[00:16:50] Like you kind of feel like your

[00:16:51] energy gets lower.

[00:16:53] Anybody who does that too long if

[00:16:54] you're like hanging out watching too

[00:16:56] much TV like that's going to

[00:16:57] affect anybody in that way.

[00:16:59] So it's like you got this extra

[00:17:00] energy.

[00:17:01] So what do you do with it?

[00:17:02] Yeah.

[00:17:02] Like how do you spend this energy?

[00:17:04] Right.

[00:17:05] Like what do you do with that?

[00:17:06] What are you going to do?

[00:17:06] Fitness.

[00:17:07] A lot of people get a fit writing

[00:17:08] music.

[00:17:09] I mean that's the thing is you

[00:17:11] got to fill that void.

[00:17:11] I think everybody's addicted to

[00:17:13] something whether that's overeating

[00:17:14] caffeine alcohol drugs sex you name

[00:17:17] it right and I feel like when

[00:17:18] they're trying to eliminate

[00:17:19] something you have to replace it

[00:17:20] with something else.

[00:17:21] Right.

[00:17:22] Yeah otherwise that energy is just

[00:17:23] like it's not going anywhere.

[00:17:25] Sitting around.

[00:17:25] Yeah.

[00:17:26] So I think that's what's going to be

[00:17:27] interesting for me to figure out.

[00:17:29] Yeah.

[00:17:29] Yeah you were saying that your

[00:17:31] when's your birthday again?

[00:17:32] June 7th.

[00:17:33] June 7th all right so you know

[00:17:34] got a couple months to figure things

[00:17:37] out.

[00:17:37] Yeah like I said I've already been

[00:17:38] pumping the brakes a bit feels

[00:17:39] pretty good.

[00:17:40] Yeah.

[00:17:40] Doing a show without drinking

[00:17:41] tonight so it's like convinced

[00:17:44] myself that I needed it to do the

[00:17:45] show.

[00:17:46] I don't need it.

[00:17:47] Yeah it's interesting like changing

[00:17:50] up a habit when it just feels

[00:17:53] like oh yeah this is like this is

[00:17:55] just what I do.

[00:17:55] Yeah.

[00:17:56] This is the normal thing.

[00:17:56] It becomes the norm and the norm can

[00:17:58] change.

[00:17:58] Exactly.

[00:17:59] If you wanted to.

[00:17:59] Yeah it's hard but you can change

[00:18:02] the norm.

[00:18:02] Yeah hashtag change the norm.

[00:18:04] And you're doing it right now.

[00:18:05] Yeah.

[00:18:05] Good for you.

[00:18:06] Well and last week and last week

[00:18:08] Kev didn't drink during Happy

[00:18:10] Friday.

[00:18:11] Yeah.

[00:18:11] Either.

[00:18:11] Oh wow.

[00:18:11] Yeah I wanted to make sure I went

[00:18:12] all three shows this week without

[00:18:13] it.

[00:18:14] Nice oh you did MTG without it too

[00:18:16] huh?

[00:18:16] Yeah nice.

[00:18:17] And then we're gonna keep moving.

[00:18:18] I like that.

[00:18:19] Right on so what's your what's your

[00:18:20] replacement beverage you just got a

[00:18:22] little water there?

[00:18:22] Yeah normally I drink seltzers

[00:18:24] but we don't have any and I don't

[00:18:25] really like the the spark or the

[00:18:26] caffeine ones.

[00:18:27] Yeah yeah but like just seltzer water I

[00:18:29] love.

[00:18:29] Yeah.

[00:18:30] Like lemon lime seltzers.

[00:18:31] Yeah you know because they're

[00:18:32] carbonated so it tastes like when

[00:18:33] it tastes like a beer but

[00:18:35] still getting that hand amount of

[00:18:36] carbonation.

[00:18:36] Yeah it's got a little bit of that

[00:18:38] bite.

[00:18:38] It's so good.

[00:18:38] It like makes you hiccup after you

[00:18:40] chug it.

[00:18:40] Yeah yeah like a beer would.

[00:18:42] Yeah yeah so that's an easy

[00:18:43] substitute.

[00:18:43] You know non-alcoholic beers here's

[00:18:45] the thing they're good I like the

[00:18:46] taste they're expensive.

[00:18:47] They are they're like more expensive

[00:18:49] than Budweiser.

[00:18:50] Yeah I don't really I don't really

[00:18:51] care for non-alcoholic beer like

[00:18:53] it's fine but I typically will choose

[00:18:57] anything else.

[00:18:58] Like for a non-alcoholic spirit or

[00:19:00] non-alcoholic choice.

[00:19:01] Yeah.

[00:19:01] Because they also have like

[00:19:02] non-alcoholic bourbons and rums on

[00:19:03] the market.

[00:19:04] Those are those are not I don't know

[00:19:06] I feel like I kind of like the

[00:19:08] the non-alcoholic spirits super

[00:19:10] expensive.

[00:19:11] Yeah I kind of like them.

[00:19:12] The non-alcoholic wines I like

[00:19:14] those because it's basically like

[00:19:16] it's kind of like juice but it's

[00:19:18] not as sweet.

[00:19:19] Right.

[00:19:19] Okay.

[00:19:19] It like still has a little bit more

[00:19:21] bite to it but yeah

[00:19:23] I mean what's wrong with a little

[00:19:24] bubbly water?

[00:19:25] Keep it simple.

[00:19:26] Yeah.

[00:19:26] Yeah.

[00:19:27] I'll give a plug Waterloo and Polar

[00:19:31] those are me those are my two

[00:19:32] favorite ones and like I've been

[00:19:34] like kind of a connoisseur of these

[00:19:36] sparkling waters.

[00:19:37] Waterloo's good.

[00:19:38] And those are my two favorites

[00:19:39] right now.

[00:19:40] Oh my god that's so funny that you

[00:19:41] bring that up because there's this

[00:19:42] reality show that I watch where

[00:19:45] it's Vanderpump rules for those who

[00:19:46] know.

[00:19:47] This girl who's like about our age

[00:19:51] she is sober and she's like I'm

[00:19:53] becoming a water sommelier.

[00:19:56] She has this event.

[00:19:57] A water tasting event where they

[00:20:00] like taste different waters and I

[00:20:02] was like okay I think we've taken

[00:20:03] it a little bit too far.

[00:20:04] I think that's a little much the

[00:20:06] breaks on the fancy water like I

[00:20:10] love fancy water as much as the

[00:20:12] next person but we don't I don't

[00:20:14] think we need water sommeliers I

[00:20:15] think we can cool it.

[00:20:17] Yeah because like are we talking

[00:20:18] just just H2O or we talk like

[00:20:20] flavored.

[00:20:21] I don't know the whole thing was so

[00:20:23] bizarre it was like this water

[00:20:26] comes from this place and this

[00:20:27] water comes from this place like I

[00:20:29] don't know if they were different

[00:20:30] flavors or what.

[00:20:31] So so I can I can elaborate on

[00:20:33] this a little bit.

[00:20:34] All right tell us are you a

[00:20:35] water sommelier?

[00:20:35] I I've had the uh the like I've

[00:20:40] never fulfilled the interest but

[00:20:41] it's been there because thanks to

[00:20:44] Zac Efron because he had this one

[00:20:46] episode about water and drinking

[00:20:49] water and so our bodies obviously

[00:20:52] are like mainly made of water and

[00:20:55] when we drink purified water it

[00:20:57] actually like takes minerals out

[00:20:59] of our body because water should

[00:21:02] replenish our minerals.

[00:21:03] So that's when you drink out of

[00:21:05] like a spring a natural water

[00:21:07] spring that has all the

[00:21:09] minerals that come from the earth

[00:21:11] in that water naturally right.

[00:21:13] So it's like different springs

[00:21:16] different minerals different taste

[00:21:19] and so like there's this whole

[00:21:21] thing behind water and that's why

[00:21:22] they like for city water and this

[00:21:24] stuff like they have to put all

[00:21:25] these different things in it to

[00:21:27] try to make it so it doesn't

[00:21:28] deplete your minerals.

[00:21:30] So if you're like just drinking

[00:21:31] purified water all the time it

[00:21:33] actually like depletes you a

[00:21:35] little bit because it's it's like

[00:21:37] absorbing the minerals out of

[00:21:39] your body opposed to putting them

[00:21:41] in.

[00:21:41] So I feel like there is like this

[00:21:43] whole valid like science behind

[00:21:45] drinking specific types of

[00:21:47] waters and and like I could see

[00:21:50] being a water small a but like I

[00:21:52] wouldn't necessarily want to do

[00:21:54] that but I would want to go

[00:21:57] fresh to like the spring like

[00:21:59] like you like travel to like a

[00:22:01] country in Europe and like the

[00:22:02] Swiss Alps or something like go

[00:22:03] to the Alps and then you find

[00:22:05] like the spring where the water

[00:22:07] comes from and you're like

[00:22:08] oh like drinking it from there.

[00:22:10] That'd be fun.

[00:22:11] That sounds like a lot of fun.

[00:22:12] Totally I love I mean along

[00:22:14] those lines I love hot springs

[00:22:17] like natural hot springs.

[00:22:19] I love to go to a place that's

[00:22:20] just like I mean I just think

[00:22:21] that's so cool it's such a cool

[00:22:23] thing in nature.

[00:22:24] We have like nature's hot tub

[00:22:26] with a bunch of minerals and

[00:22:27] stuff that's so cool.

[00:22:28] Yeah I like the ones are a

[00:22:29] little more isolated like the

[00:22:29] Glenwood Springs is cool.

[00:22:31] Yeah I like it but like you're

[00:22:32] basically sitting in a big hot

[00:22:33] tub with everybody.

[00:22:34] Say it's like you're kind of at

[00:22:35] the swimming pool.

[00:22:36] It's like a natural hot like one

[00:22:37] that's just like out up in the

[00:22:39] mountains.

[00:22:39] Oh yeah so cool.

[00:22:40] Have you found one of those

[00:22:41] where you can like you can just

[00:22:42] fit like you and your buddies or

[00:22:43] whatever?

[00:22:43] Yeah yeah I have some friends

[00:22:45] who live near Glenwood Springs

[00:22:47] and they have some they have

[00:22:49] some cool spots.

[00:22:49] Some hidden ones away.

[00:22:51] That's cool.

[00:22:51] It's good to know some locals

[00:22:52] up there.

[00:22:52] Now do you feel like if you

[00:22:55] were to frequent a hot springs

[00:22:58] throughout your life.

[00:22:59] Okay like you regularly go

[00:23:00] into a hot springs like once

[00:23:02] a week.

[00:23:04] Do you feel like it's going to

[00:23:05] decrease aging like it's going

[00:23:08] to give your skin more

[00:23:09] longevity like is there any

[00:23:11] studies on that like sitting in

[00:23:13] hot springs regularly?

[00:23:14] I don't know man.

[00:23:15] Or like would go or like just

[00:23:17] had making a salt bath at home.

[00:23:19] Would that be equivalent?

[00:23:21] I'm sure for some people right

[00:23:22] like some things work for some

[00:23:23] folks and some people age

[00:23:25] differently.

[00:23:25] I don't know.

[00:23:26] Yeah I was gonna say I mean

[00:23:27] unfortunately we all do age.

[00:23:29] No matter what you can yeah you

[00:23:31] might have good looking skin but

[00:23:33] some better than others can't

[00:23:35] stop the train you know.

[00:23:36] Yeah yeah and that's a billion

[00:23:38] dollar market right.

[00:23:39] Anti-aging products and remedies

[00:23:42] and all this stuff.

[00:23:43] I don't know I think it's if it

[00:23:45] works for you have you ever done

[00:23:45] the vapor caves?

[00:23:47] Vapor cave?

[00:23:48] I have not done that.

[00:23:50] So there's some up in what is

[00:23:51] it is it Indian Hills not

[00:23:53] Indian Hills what's that town

[00:23:55] where we go to St. Mary's?

[00:23:58] Idaho Springs.

[00:23:58] Yeah Idaho Springs it's up

[00:23:59] there's vapor caves up there

[00:24:01] where like you literally go

[00:24:02] into these caves and it has

[00:24:03] like a hot spring but it's

[00:24:04] like natural vapors and very

[00:24:06] hot it's like a natural sauna.

[00:24:07] Oh cool.

[00:24:08] It's super cool there's a lot

[00:24:09] of nudity in there though so I

[00:24:11] would buy a lot of people have

[00:24:11] to go in there in the nude

[00:24:12] which you know whatever.

[00:24:14] So other than that it's a

[00:24:15] really fun experience.

[00:24:16] Yeah totally.

[00:24:17] Vapor caves.

[00:24:18] See I've never done like a

[00:24:22] unisex nudity thing actually

[00:24:25] I was a kid and when I was

[00:24:28] in Sweden they were they were

[00:24:30] a little more free out there.

[00:24:31] They do things a little

[00:24:32] different over there.

[00:24:32] They do things a little

[00:24:33] different.

[00:24:33] And I don't know if I've

[00:24:34] ever told this story on the

[00:24:35] pod but when we were in

[00:24:37] Sweden when I was a kid I

[00:24:39] was like early middle school

[00:24:41] so maybe 12, 13 or something.

[00:24:43] I wasn't quite focused on women

[00:24:45] at that point in my life.

[00:24:46] You were still wrapped up

[00:24:47] in yourself?

[00:24:48] I was I was still wrapped up

[00:24:49] in like sugar cubes or whatever.

[00:24:52] Yeah.

[00:24:53] You know.

[00:24:54] Girls had cooties and you

[00:24:55] were all here for the pixie

[00:24:56] sticks.

[00:24:57] Yeah.

[00:24:57] Love that yeah.

[00:24:57] And swimming so I like was

[00:24:59] in this pool hotel it was

[00:25:01] I remember the hotel the

[00:25:03] the pool it was like ground

[00:25:04] floor and I was like oh the

[00:25:05] pool and I went and jumped

[00:25:06] in and my dad came down

[00:25:08] with me right.

[00:25:09] And so I'm swimming having a

[00:25:12] great time blah blah blah.

[00:25:14] Years later pass and I'm like

[00:25:17] a teenager now like 18 or

[00:25:18] whatever my dad's like hey so

[00:25:20] do you remember Sweden?

[00:25:21] Do you remember when we were

[00:25:23] there and I was like yeah that

[00:25:24] was such a fun pool he's

[00:25:25] like you didn't notice who

[00:25:27] was there with us and and

[00:25:29] and I'm like no dad and

[00:25:31] he's like oh there was like

[00:25:32] this whole group of women

[00:25:34] and they were all topless all

[00:25:36] just hanging out having the

[00:25:37] best time.

[00:25:38] And you just didn't even

[00:25:39] remember I didn't even

[00:25:40] notice didn't even notice.

[00:25:41] I didn't even notice

[00:25:42] too busy playing with your

[00:25:43] hand in the water.

[00:25:43] Yeah.

[00:25:46] That's so cute.

[00:25:48] I had no idea but my dad

[00:25:50] my dad laughed about that

[00:25:51] story.

[00:25:51] That's pretty European right

[00:25:52] there and I can just see my

[00:25:53] dad being there like oh

[00:25:55] like my son didn't even

[00:25:56] notice this but you know.

[00:25:58] So cute.

[00:25:59] That's fine.

[00:25:59] We like 12.

[00:26:00] Well yeah I was like 12 13

[00:26:02] but why why is that like

[00:26:04] in Europe like that's okay and

[00:26:05] then like how how come the

[00:26:07] food is like so much more

[00:26:09] natural ingredients.

[00:26:11] Like what's what's going on

[00:26:12] like in the United States

[00:26:13] like why why are we like that?

[00:26:16] You know well I think like

[00:26:19] back in like colonial times

[00:26:23] the Puritan culture was like

[00:26:25] a big part of like

[00:26:26] establishing like the

[00:26:29] culture that we have now.

[00:26:30] So like that's a big part

[00:26:32] of it I think is like

[00:26:32] puritanical culture.

[00:26:34] That's why as far as like

[00:26:35] the no nudity.

[00:26:36] Yeah yeah totally.

[00:26:38] And then with the food being

[00:26:41] more natural I think well

[00:26:42] one thing is that I think

[00:26:45] you know the United States

[00:26:47] geographically is just like a

[00:26:48] lot bigger than most of like

[00:26:51] countries in Europe but

[00:26:53] but I think it's it's just

[00:26:55] like a totally different food

[00:26:57] system and like I think

[00:26:58] that our food system relies

[00:27:00] more on like packaged goods

[00:27:02] than like fresh produce

[00:27:04] and stuff like that which

[00:27:06] like you know no shade to

[00:27:08] no shade to Doritos.

[00:27:09] We love ya but you know

[00:27:11] it is interesting the

[00:27:13] differences between the two.

[00:27:14] Yeah it is I mean you compare

[00:27:15] the ingredients and it's

[00:27:16] vastly different like Quaker

[00:27:17] oatmeal is like you know

[00:27:19] all these things you can't

[00:27:19] pronounce here in the States

[00:27:20] and over there it's like

[00:27:21] oats sugar raspberries

[00:27:24] it's like what it should be

[00:27:25] right?

[00:27:26] It's like you know an

[00:27:27] addiction definitely so

[00:27:29] so there was a there was

[00:27:31] like there were like when

[00:27:32] people were getting murdered

[00:27:33] over the Popeye's chicken

[00:27:34] sandwich or whatever.

[00:27:36] Oh my god I forgot about that.

[00:27:38] You just like unlocked

[00:27:39] something for me I mean I

[00:27:40] would I didn't I never got

[00:27:42] I've never had a Popeye's

[00:27:43] chicken sandwich I think I've

[00:27:44] ever been to Popeye's but I

[00:27:46] like completely forgot about

[00:27:47] that.

[00:27:48] Yeah wow people were going

[00:27:50] crazy over these chicken

[00:27:52] sandwiches.

[00:27:53] So there's there's the ain't

[00:27:55] these are not no regular

[00:27:56] chicken sandwiches right?

[00:27:57] Right like there there have

[00:27:59] you had one?

[00:28:00] No but there was this guy

[00:28:03] who did like they did some

[00:28:04] research on the ingredients

[00:28:06] in that and there was like

[00:28:08] 52 ingredients in that

[00:28:10] chicken sandwich and like

[00:28:11] the batter and like out of

[00:28:13] those like 40 of the

[00:28:14] ingredients were the

[00:28:16] chemicals were like man-made

[00:28:17] chemicals and then they also

[00:28:19] test the Chick-fil-A

[00:28:20] sandwich like everyone's

[00:28:22] always like Chick-fil-A

[00:28:22] sandwich that's the best

[00:28:23] Chick-fil-A sandwich is the

[00:28:24] best chicken sandwich there

[00:28:25] is and there's like a

[00:28:26] bunch of chemicals in

[00:28:27] that and most of them are

[00:28:29] man-made as well so it's

[00:28:30] like you think about you're

[00:28:32] getting like addicted to

[00:28:33] these man-made chemicals

[00:28:35] that's why people are getting

[00:28:36] like murdered over the

[00:28:37] chicken sandwich.

[00:28:38] I don't know about that

[00:28:39] because they're all like

[00:28:40] people were not okay

[00:28:41] they're chicken fix

[00:28:42] okay I think that's a bit

[00:28:43] of a stretch people were

[00:28:45] not like people were not

[00:28:47] like um needing to get

[00:28:51] their chicken fix I don't

[00:28:52] think they were having

[00:28:53] like withdrawals from the

[00:28:55] chicken and that caused them

[00:28:57] to murder people that's

[00:28:59] that's a stretch.

[00:29:01] I think it was more the

[00:29:03] whole limited time.

[00:29:05] Yeah it was more of like a

[00:29:06] consumer sociology kind

[00:29:09] of thing yeah like the

[00:29:10] limited time and like

[00:29:11] the hype like I think

[00:29:12] that's just so much more

[00:29:13] about like hype culture

[00:29:14] than it does about like

[00:29:16] the chemicals and the food

[00:29:17] you know like waiting in

[00:29:18] line for hours yeah to

[00:29:20] like for the stores to

[00:29:21] open to get these chicken

[00:29:22] sandwiches but these are

[00:29:23] the same people that line

[00:29:25] up for like 18 hours to go

[00:29:26] to In-N-Out when it

[00:29:27] opened oh my god I remember

[00:29:29] when In-N-Out opened

[00:29:30] here in Colorado for the

[00:29:31] first time and it was

[00:29:33] of course it was like a

[00:29:35] super super long wait

[00:29:36] hours long and it would

[00:29:37] have been like faster

[00:29:39] to drive to the one in

[00:29:41] Salt Lake City than it

[00:29:42] would be to wait in line

[00:29:44] at the one here.

[00:29:45] I think Aurora was the

[00:29:46] first one.

[00:29:47] Yeah it's just to me

[00:29:50] I don't get it like

[00:29:51] you know it's like the

[00:29:52] people eat Tide Pods

[00:29:53] or we're doing the

[00:29:54] nightquill chicken

[00:29:55] remember when that was

[00:29:56] a thing people were cooking

[00:29:56] their chicken at nightquill

[00:29:58] crazy and it's like oh we

[00:29:59] got to try it because

[00:29:59] they're doing it on

[00:30:00] the TikTok yeah you know

[00:30:02] people get amped up by

[00:30:03] what's going on social

[00:30:03] media pushes it and you

[00:30:05] know that's the other

[00:30:05] thing now like if you open

[00:30:06] In-N-Out here 20 years

[00:30:07] ago yeah people would

[00:30:08] be excited but I think

[00:30:09] with social media

[00:30:10] everyone hyping it up

[00:30:11] and it's on the news

[00:30:12] in and out in and out

[00:30:13] everyone's like I got to

[00:30:14] get involved.

[00:30:14] Yeah I would be a part

[00:30:15] of this especially like

[00:30:16] if you start to engage

[00:30:18] with that type of

[00:30:18] content they're like oh

[00:30:19] you love In-N-Out

[00:30:21] content and so then

[00:30:23] it's like because you

[00:30:24] see it all the time

[00:30:25] you think like oh my

[00:30:26] god this is what

[00:30:26] everybody is talking

[00:30:27] about all the time it

[00:30:28] like becomes the thing

[00:30:30] that you think like oh

[00:30:31] this is like the world

[00:30:33] right now I mean those

[00:30:34] burgers are legit

[00:30:36] they're good they're

[00:30:37] decently priced the price

[00:30:39] is what I'm gonna give

[00:30:39] you know I think they're

[00:30:41] really good but their

[00:30:42] fries are slacking.

[00:30:43] Here's the thing I think

[00:30:44] that the thing that

[00:30:45] In-N-Out does really

[00:30:46] well is like they know

[00:30:47] what they're good at

[00:30:49] and that's what they do

[00:30:50] and they keep it

[00:30:50] simple they're not

[00:30:51] trying to be they're not

[00:30:52] trying to be everything

[00:30:52] for everybody they're

[00:30:53] like look we make

[00:30:55] burgers we make

[00:30:56] fries we make shakes

[00:30:57] that's it that's it

[00:30:59] simple I think that's

[00:30:59] and I think that's really cool.

[00:31:01] They have a good model for sure.

[00:31:02] Yeah.

[00:31:02] Eat in your car eat inside

[00:31:04] you know you like maybe

[00:31:04] like the little thing

[00:31:05] to eat in your car with

[00:31:06] take it to go

[00:31:07] the double double fries

[00:31:08] and drinks like eight

[00:31:09] nine bucks you can't

[00:31:10] even go to McDonald's

[00:31:11] again number one for that.

[00:31:11] Oh my god I was just

[00:31:13] talking about this

[00:31:14] with someone about how like

[00:31:16] fast food used to be

[00:31:18] like really like the

[00:31:19] dollar menu at at

[00:31:21] McDonald's like used

[00:31:22] to be like really

[00:31:23] accessible and was

[00:31:24] like a way for people

[00:31:25] to like feed a family

[00:31:26] right if they like

[00:31:26] don't have any money

[00:31:28] but now like I went

[00:31:29] I went to Burger King

[00:31:30] to get the impossible

[00:31:32] Whopper because I was like

[00:31:33] I want to try it

[00:31:33] and I was on a road trip

[00:31:35] so I got that

[00:31:36] and and I got a side of fries

[00:31:38] I don't even think

[00:31:39] I got a drink

[00:31:40] and it was like 15 bucks.

[00:31:42] I was like well

[00:31:44] I should have just gone

[00:31:45] to like sweet greens

[00:31:46] or some shit for this

[00:31:48] like I don't know

[00:31:49] it just it's wild

[00:31:51] like fast food is not

[00:31:52] the like quick and cheap

[00:31:54] it's not the cheap thing

[00:31:55] that it used to be.

[00:31:57] It isn't and I feel

[00:31:58] like the quality dropped too.

[00:32:00] Yeah yeah the quality

[00:32:01] the taste more expensive

[00:32:03] I would say the same

[00:32:03] about pizza.

[00:32:04] Pizza has gotten really expensive

[00:32:05] of course I got pulled

[00:32:06] into the whole Dave Portnoy

[00:32:08] rabbit hole

[00:32:09] have you ever watched him

[00:32:09] review pizza?

[00:32:10] You know I have seen

[00:32:11] a couple videos yeah

[00:32:12] because he does like

[00:32:13] he's the pizza guy

[00:32:14] he goes all these spots

[00:32:15] and I'm like man now

[00:32:16] I want to go try

[00:32:16] all these pizza places.

[00:32:17] Yeah you want to be

[00:32:18] the pizza guy?

[00:32:18] Well I don't want to be

[00:32:19] Dave Portnoy

[00:32:20] because that that's his role.

[00:32:21] You want to be a pizza guy?

[00:32:22] I'll be a pizza guy.

[00:32:23] Yeah the other pizza guy.

[00:32:24] I'll be a pizza reviewer.

[00:32:26] I'll watch your review.

[00:32:27] Yeah I'd watch it.

[00:32:28] I'd like subscribe all that.

[00:32:30] Oh well see maybe something

[00:32:31] just got born.

[00:32:32] You have reviews pizzas here.

[00:32:34] Welcome to another

[00:32:35] four hours of working.

[00:32:37] And eating a lot of pizza.

[00:32:39] Let's put another project on there.

[00:32:41] Yeah but I mean you know

[00:32:43] pizza is another example

[00:32:44] like you know growing up

[00:32:45] in the 90s remember

[00:32:45] we'd go to Pizza Hut

[00:32:46] like we had the red

[00:32:47] like the old red building.

[00:32:48] Oh yeah you know they had

[00:32:49] like a salad and they had

[00:32:50] like the mini arcade.

[00:32:51] Yeah like it was cool.

[00:32:52] That was fun.

[00:32:53] It was really easy to like

[00:32:55] you'd be like oh

[00:32:56] we're having

[00:32:57] having a bunch of people

[00:32:57] over for a sleepover.

[00:32:58] Let's order some pizza.

[00:33:00] It was like easy and cheap.

[00:33:02] You could feed four or five people.

[00:33:03] Which one's the top

[00:33:05] pizza for delivery

[00:33:07] out of these three?

[00:33:08] So we got Pizza Hut.

[00:33:09] We got Domino's

[00:33:11] and we got Papa John's.

[00:33:14] We going quality?

[00:33:15] We're just like

[00:33:17] which one are you gonna pick?

[00:33:18] Papa John's.

[00:33:18] You're going to those three

[00:33:20] but I don't want

[00:33:20] I don't like chain pizza anymore.

[00:33:22] No yeah I think if I'm going

[00:33:23] with those three

[00:33:24] I'd go with Domino's probably.

[00:33:26] What kind of pizza?

[00:33:27] You know if I'm

[00:33:28] if I'm getting a pizza from

[00:33:30] just like a chain place

[00:33:31] I'm just getting cheese.

[00:33:32] Just keeping it simple.

[00:33:34] If I'm going to like

[00:33:35] you know kind of a

[00:33:37] more artisanal pizza place

[00:33:39] like Blue Pan or something.

[00:33:41] Yeah I'm gonna get

[00:33:41] whatever like the cool

[00:33:43] fancy special pizza is

[00:33:45] you know what I'm saying?

[00:33:46] But if I'm going to Papa John's

[00:33:48] Domino's

[00:33:49] what was the other one

[00:33:49] you said Pizza Hut?

[00:33:50] Yeah see I haven't even ordered

[00:33:51] Pizza Hut in years.

[00:33:52] It's greasy.

[00:33:53] It's just been Domino's

[00:33:54] and Papa John's for me

[00:33:55] but thin crust all day.

[00:33:57] Yeah I do the thin crust.

[00:33:58] I am a thin crust person myself.

[00:34:01] Crispy I like mine crispy.

[00:34:02] Yeah I don't like a lot of flop on it

[00:34:03] like when you hold the slice up

[00:34:04] I don't want to see everything

[00:34:05] running off.

[00:34:05] Yeah I want to see it stay.

[00:34:07] Yeah yes yeah so we all agree

[00:34:09] no flop good undercarriage

[00:34:11] absolutely you know not too thick

[00:34:12] on the crust.

[00:34:14] Good crunch good undercarriage yeah.

[00:34:15] Yeah I like a good crunch

[00:34:16] and I don't like it too

[00:34:17] saucy like I like it

[00:34:19] on the brink of being too saucy

[00:34:21] but not too saucy.

[00:34:22] Oh yeah there's this

[00:34:23] there's one bar

[00:34:25] that I went into it's a

[00:34:27] what bar is that?

[00:34:29] You about to give him bad review.

[00:34:31] Shout them out let's tag them.

[00:34:32] It's the one in Franktown

[00:34:34] right off of Parker Road

[00:34:35] the stage coach.

[00:34:36] Yeah yeah yeah okay.

[00:34:37] The stage coach so

[00:34:38] they have a weird menu.

[00:34:39] I went in there one time for

[00:34:41] to like play bingo or something.

[00:34:43] Yeah Sunday night bingo.

[00:34:44] And it was fun

[00:34:45] but I went to go order the pizza

[00:34:47] and the the waiter guy

[00:34:49] he was all like

[00:34:51] order it with less sauce

[00:34:52] trust me.

[00:34:54] He like knew that the cook back there

[00:34:56] like made it extra saucy.

[00:34:59] Yeah and so I was all like

[00:35:00] I was like curious I'm like

[00:35:02] how saucy does this thing come out?

[00:35:05] So I was like no I'm just gonna order

[00:35:06] I'm just gonna order the pizza

[00:35:08] just as it comes.

[00:35:09] As an experiment.

[00:35:10] Yeah and and this thing

[00:35:11] was like soaked in sauce.

[00:35:13] Oh my god.

[00:35:14] And like so I.

[00:35:15] So you regretted it

[00:35:16] you should have listened to him.

[00:35:17] I should have listened.

[00:35:18] But I understand you had to do it

[00:35:19] for science you had to figure out

[00:35:21] I would be curious too.

[00:35:22] If they were like

[00:35:23] there's gonna be so much sauce on this.

[00:35:25] I would do the same thing.

[00:35:26] I'd be like but how

[00:35:28] saucy could it be?

[00:35:29] Yeah how saucy?

[00:35:30] Yeah yeah that's interesting

[00:35:31] because like enough people

[00:35:33] had to have said

[00:35:33] hey there's too much sauce on this thing

[00:35:35] but like you would tweet the recipe a little bit.

[00:35:36] Yeah you think.

[00:35:37] Yeah but someone

[00:35:39] I mean whoever was in charge

[00:35:41] of saucing that pizza said

[00:35:43] no everyone else is wrong

[00:35:45] and I know how to make a pizza.

[00:35:48] Maybe they were classically trained

[00:35:50] and they were like

[00:35:50] everyone here has just such a simple palette

[00:35:55] and I am going to just sauce my pizza

[00:35:58] or maybe they just had a heavy hand.

[00:35:59] Maybe every time they poured it

[00:36:00] they were like whoop whoops.

[00:36:03] I'm thinking that they're the type of people

[00:36:05] that like to get their pizza

[00:36:06] and then they dip it in marinara.

[00:36:08] Yeah yeah yeah.

[00:36:09] Because you get those people

[00:36:10] it's like basically you have marinara on the pizza

[00:36:12] and then they also dip it in marinara.

[00:36:14] Like the crust or the pizza itself?

[00:36:16] Like the whole thing.

[00:36:16] The whole thing.

[00:36:17] Too much too much sauce.

[00:36:18] I think that's too much for me.

[00:36:20] You know I was thinking this is so stupid

[00:36:23] but I was eating pizza and breadsticks

[00:36:27] the other day okay.

[00:36:29] Great combo.

[00:36:29] Yum.

[00:36:30] 100% couldn't agree more

[00:36:32] and I had a side of marinara

[00:36:33] and so I'm eating the pizza

[00:36:35] which is you know bread cheese marinara.

[00:36:38] I'm eating the cheese sticks

[00:36:39] which is bread cheese marinara

[00:36:43] but just kind of a different variety

[00:36:45] it's like a dip your own situation

[00:36:47] and my friend was like

[00:36:50] what is like why do we have a pizza

[00:36:53] and cheese sticks

[00:36:54] when it's ultimately the same ingredients

[00:36:57] just in a different combination.

[00:36:58] Different shape.

[00:36:59] And I couldn't really answer that question

[00:37:01] but I still believe in my heart

[00:37:03] it's different.

[00:37:04] It's different but it's not

[00:37:08] I mean conceptually it's not different

[00:37:10] but it just tastes and feels different.

[00:37:13] Yeah the texture of it

[00:37:14] usually a little bit thicker

[00:37:15] like the breadsticks.

[00:37:17] Maybe it's a different type of dough as well.

[00:37:19] You think so?

[00:37:20] You think they use a different type of dough?

[00:37:22] I bet they use so much.

[00:37:23] I don't know.

[00:37:24] It might be the same dough

[00:37:25] but I don't know.

[00:37:26] We need a pizza chef on this show.

[00:37:28] You guys get that lined up.

[00:37:29] Yeah we can get a pizza chef on this show.

[00:37:31] I mean we could totally probably go

[00:37:33] into like a locally owned place

[00:37:34] and be like hey we're podcasters

[00:37:36] and we want to interview a pizza.

[00:37:40] What would you call like top tier pizza makers?

[00:37:42] What would that title be do you think?

[00:37:45] Pizza chef?

[00:37:46] A master pizza chef yeah.

[00:37:47] Yeah yeah.

[00:37:48] Master pizza chef.

[00:37:49] Yeah something like that.

[00:37:50] Okay.

[00:37:50] See and there's a-

[00:37:51] MPC.

[00:37:51] There's a-

[00:37:52] Pizza artisan?

[00:37:55] Pizza artist?

[00:37:56] Pizza artist.

[00:37:56] And the artist?

[00:37:57] Artisan pizza chef.

[00:37:58] Artisan pizza chef.

[00:37:59] Okay okay now we're getting somewhere.

[00:38:00] Now we're getting somewhere.

[00:38:01] We're brainstorming here.

[00:38:02] There's a lot of them around Denver

[00:38:03] that I feel like are going to claim the title though.

[00:38:04] Yeah absolutely.

[00:38:04] They're like we have the best pizza in Denver.

[00:38:06] There was that one guy off of Evans

[00:38:08] and I think it's Monaco over that way

[00:38:10] that Gordon Ramsay did

[00:38:12] what was it Kitchen Nightmares

[00:38:13] or one of those programs at?

[00:38:14] And he went in there he's like this is shit pizza.

[00:38:17] You know and totally I mean it was a good episode.

[00:38:18] I've been wanting to try his pizza

[00:38:20] since Gordon turned it around.

[00:38:21] Oh.

[00:38:22] Yeah I'll try to remember the name of it.

[00:38:23] He labels himself best pizza in Denver.

[00:38:25] Hmm interesting.

[00:38:27] Yeah but it's like Neapolitan Sicilian style.

[00:38:29] I don't really like Neapolitan style.

[00:38:30] You don't okay.

[00:38:31] Isn't that that is like a thin crust though is it not?

[00:38:33] It's a thin crust but it's sauce heavy

[00:38:35] and usually the crust on the back end

[00:38:37] is a little bit thicker.

[00:38:38] Okay.

[00:38:38] Whereas I like the New Haven style.

[00:38:40] New Haven's like is crispy cheese like we talked about

[00:38:42] but it's crispy on top as well.

[00:38:44] So you get a nice little crisp on that cheese.

[00:38:46] Totally.

[00:38:47] Man all this pizza talk huh?

[00:38:49] It's like they got drugs in it.

[00:38:51] Oh yeah that's how we got onto this.

[00:38:53] And did you hear that people are killing each other over it?

[00:38:56] Specifically the pizza rolls at the sleepover parties.

[00:39:01] Oh yeah the Totino's.

[00:39:03] Oh Totino's fuck me up.

[00:39:05] I love pizza rolls.

[00:39:07] They're so good but you have to gotta let them cool

[00:39:09] and if you have the patience to do that.

[00:39:11] You have to let them cool.

[00:39:12] If you have the patience to let pizza rolls cool

[00:39:14] you have strength.

[00:39:15] You have to like walk away and forget that they're there

[00:39:17] for a little bit.

[00:39:19] You gotta like do something else

[00:39:21] like get a different activity to distract you

[00:39:24] and then like a few minutes later you're like oh yeah

[00:39:26] I got pizza rolls.

[00:39:27] Yep and then they're ready.

[00:39:28] See but here's the golden question.

[00:39:30] Are you putting your pizza rolls in the microwave

[00:39:31] or are you going above?

[00:39:32] Oh come on.

[00:39:33] I know your answer.

[00:39:33] Am I an animal?

[00:39:34] Of course I'm putting it in the oven.

[00:39:36] Okay at least we all understand.

[00:39:38] Or the toaster oven.

[00:39:39] Sometimes you're impatient.

[00:39:41] I don't know why but sometimes like the microwave texture

[00:39:45] is like good.

[00:39:46] Like I'm looking for that.

[00:39:48] Not all the time just sometimes.

[00:39:50] Oh my god.

[00:39:51] I'm trying to think of what's good in the microwave.

[00:39:53] So sometimes you want to have a microwaved bagel

[00:39:58] but you're making like a sandwich.

[00:39:59] So you have like melted cheese on it

[00:40:03] and then it kind of makes it like kind of harder to rip up.

[00:40:05] It like turns the bagel into a different type of texture.

[00:40:07] I've never put a bagel in the microwave.

[00:40:08] I don't know that I've ever put a bagel in the microwave either.

[00:40:10] Bagel bites.

[00:40:11] Come on you guys haven't had bagel bites?

[00:40:12] Yeah but I put my bagel bites in the toaster oven.

[00:40:15] But you've never done it in the microwave.

[00:40:16] Absolutely not.

[00:40:17] I maybe I have.

[00:40:19] It changes the texture though.

[00:40:20] It really does.

[00:40:21] That's like reheat pizza in the microwave.

[00:40:23] It can be done you know especially if you've had a few

[00:40:25] and you just want to eat.

[00:40:25] But like reheated pizza in the toaster oven

[00:40:27] get a little bit more crisp on there.

[00:40:28] Oh my god.

[00:40:29] It's always better.

[00:40:29] You add like you add just a couple extra minutes

[00:40:32] and you've got yourself a meal.

[00:40:34] You know this ain't just a snack I put in the microwave.

[00:40:37] I have prepared this.

[00:40:38] It's nice and crispy.

[00:40:40] Yeah.

[00:40:40] Give me the crisp.

[00:40:41] Even like a just a normal quesadilla.

[00:40:43] Like you know you put that in the microwave.

[00:40:46] It's all soggy.

[00:40:47] Like yeah it just doesn't come out the same.

[00:40:48] Same quesadilla, same ingredients.

[00:40:50] You put it in the oven and bake it.

[00:40:53] Like it just it tastes way better.

[00:40:55] It just tastes better to me.

[00:40:56] If you drag your knife across it and it's not making that sound.

[00:40:58] Oh yeah true.

[00:40:59] It's not done right.

[00:41:00] True.

[00:41:01] Absolutely.

[00:41:01] So do we think that when we microwave food

[00:41:07] that it like zaps out the nutrition and the food?

[00:41:10] No.

[00:41:12] You don't think that's the thing?

[00:41:13] I don't think that it zaps out the nutrients.

[00:41:16] It like makes the nutrients disappear.

[00:41:18] They go oh I'm scared.

[00:41:20] Oh no I'm zapped.

[00:41:22] No it's the same.

[00:41:24] It just is like a different texture.

[00:41:26] I'm sure that there's people I know that there's people that are like

[00:41:29] oh my god no it's like gonna give you cancer and stuff

[00:41:31] and like I'm not a scientist.

[00:41:32] I'm not a food scientist.

[00:41:33] My mom used to tell me that.

[00:41:35] She's like if you microwave food then it's less nutritious

[00:41:40] than if you like cook it the other way.

[00:41:41] That's not true.

[00:41:42] That's pretty funny though.

[00:41:43] That can't be true.

[00:41:44] I don't know.

[00:41:45] I don't know.

[00:41:45] I don't know.

[00:41:46] All due respect to your mom but that can't be true.

[00:41:49] Maybe it was my dad maybe it was like maybe the indoctrination of

[00:41:53] the early indoctrination of the microwave and like the propaganda behind

[00:41:56] not using it in the oven companies.

[00:41:58] There's a lot of people that believe microwaves are bad

[00:42:00] like our buddy Josh being one of them.

[00:42:01] Totally.

[00:42:02] He won't do it but you think about what a microwave is.

[00:42:03] It's a water molecule accelerator.

[00:42:06] The water molecules get excited and they start moving which generate heat.

[00:42:09] That's essentially what it does.

[00:42:11] People are like oh it's radiating the food and all this.

[00:42:13] I don't know maybe it is.

[00:42:14] Maybe the old sort of like the 1970 ones.

[00:42:17] When they first came out probably weren't as advanced as GE has now.

[00:42:21] But back to the original question.

[00:42:23] Is there anything that's good in the microwave other than like popcorn?

[00:42:26] Microwavable popcorn and even that's not that good.

[00:42:29] You know I think there are times when I really love microwaveable popcorn.

[00:42:35] It is one of my favorite snacks but I also like popcorn on the stove.

[00:42:37] Cattle corn or what kind?

[00:42:38] Oh usually just kind of the classic home style.

[00:42:43] Do you put your own salt on it too?

[00:42:45] Do you like salt it yourself?

[00:42:46] If I'm doing it on the stove if I'm like just making popcorn on the stove top then yes.

[00:42:52] I put nutritional yeast flakes on it's freaking good.

[00:42:55] But if I'm just doing regular old microwave popcorn then I'll just do it as is.

[00:43:01] But yeah that's one thing I like in the microwave.

[00:43:03] I think that if I'm warming up a microwave meal that's designed for the microwave

[00:43:12] then yeah I'm going to use the microwave.

[00:43:14] That makes sense.

[00:43:15] Not going to make a microwave meal take like 25 minutes when it's just made for the microwave.

[00:43:22] Yeah it's easier to do it that way.

[00:43:24] Or like reheating up your Thanksgiving leftovers for round two.

[00:43:27] I'll do that.

[00:43:28] I'll make a plate throw it in.

[00:43:29] Yeah totally.

[00:43:29] But just don't put the cranberry sauce in yet.

[00:43:31] You don't want warm cranberry sauce.

[00:43:33] I don't think you do no.

[00:43:34] No that's not a good move.

[00:43:35] Yeah just like you know if you're reheating that hamburger or something you take the pickles

[00:43:39] off.

[00:43:39] Yeah warm pickles.

[00:43:41] The lettuce oh warm lettuce.

[00:43:43] When you accidentally put lettuce in the microwave when you got like a leftover taco

[00:43:49] bowl and there's like a couple stray pieces of lettuce and you put it in the microwave by

[00:43:53] accident you take it out and you're like oh.

[00:43:55] Why is it so gross?

[00:43:57] It zapped it to oblivion.

[00:43:59] Yeah that did zap the nutrients out.

[00:44:00] No I'm just kidding.

[00:44:02] The lettuce yes.

[00:44:03] So how about this one then okay so I have more food questions.

[00:44:06] All right so I'm sure I will not be able to give you a real answer.

[00:44:10] So I've heard that frozen vegetables like you go buy a pack of frozen vegetables

[00:44:16] that that's going to have more nutrients in it than fresh produce.

[00:44:21] How?

[00:44:21] And the reason behind this is they freeze it immediately.

[00:44:27] So then it like it traps all of the nutrients right when it's freshly picked.

[00:44:31] Opposed to the fresh produce that is traveled at like you know like you know

[00:44:37] refrigerated temperatures like nutrients is leaving the entire time it's not frozen

[00:44:42] and locked in there.

[00:44:44] Interesting.

[00:44:44] Thoughts?

[00:44:45] Thoughts I think honestly whatever works best for people that makes it easiest

[00:44:51] for them to eat food.

[00:44:53] You know what I'm saying?

[00:44:54] Like if.

[00:44:55] So nutrients don't matter?

[00:44:58] The difference between a frozen produce and fresh produce the difference between

[00:45:04] like nutrients is not going to be enough to be like wow now you're going to feel

[00:45:09] like shit when you eat that carrot compared to if you eat it frozen.

[00:45:13] You know what I'm saying?

[00:45:14] What if like if I wouldn't eat a frozen carrot and then my vision was like 2020

[00:45:18] opposed to eating like a normal produce carrot and then my vision's like 1720.

[00:45:23] Oh my god well if that was the case then I would then I would certainly say there

[00:45:28] is a difference but that's not true.

[00:45:31] Yeah these what if scenarios are 1720 what kind of vision is that?

[00:45:37] So have you guys heard that like carrots don't actually make your vision better?

[00:45:43] I have heard that actually.

[00:45:44] So is the Got Milk thing.

[00:45:46] Oh my god the Got Milk campaign is so fascinating I actually did like I went down

[00:45:50] a Wikipedia rabbit hole about Got Milk basically like so it was the dairy industry being like

[00:46:00] oh shit people aren't drinking milk like they used to and so they created this whole campaign

[00:46:06] around Got Milk and I got every celebrity to do it blah blah blah and it actually didn't

[00:46:13] make anyone drink more milk.

[00:46:16] All it did was like people who already drank milk continued to drink milk but it actually

[00:46:22] made like no difference.

[00:46:24] Didn't recruit new drink milk drinkers.

[00:46:25] No like if people weren't drinking milk they weren't drinking milk.

[00:46:28] Yeah.

[00:46:29] Yeah despite the like just an absolutely fucking insane ad campaign there are some

[00:46:35] Got Milk commercials that were like yeah you're gonna.

[00:46:38] Risqué.

[00:46:39] They were crazy.

[00:46:41] Crazy propaganda.

[00:46:43] Yeah well and like the whole vitamin D thing like yeah there's vitamin D in milk we know that

[00:46:47] sure like there's a we get more of it from the sun and other parts of our diet than

[00:46:51] just cow's milk right and it's like we if we're calling a spade a spade here cow's

[00:46:55] milk used to be back then milkman would come it wasn't homogenized it wasn't pasteurized

[00:46:59] you'd have the fat sitting on the top right delicious I understand we got to homogenize

[00:47:02] and pasteurize it now but when I first got in the dairy business back in 2004

[00:47:06] you know milk would last for about 10 days on the shelf give or take 10 days

[00:47:11] maybe two weeks they're like FairLife and some of these milk companies now go to Kroger

[00:47:14] and look at their Kroger whole milk and look at that expiration date

[00:47:17] that sucker is going to be in like August.

[00:47:19] What?

[00:47:20] That's crazy.

[00:47:20] I'm serious.

[00:47:21] No way.

[00:47:21] Yeah we had a guest on a few weeks ago or a few months ago I told her the same thing

[00:47:25] and she went home and looked it's like oh my good for like six months.

[00:47:27] Yeah.

[00:47:28] That's wild.

[00:47:28] That's concerning so it's like what is going on with this thing you can only

[00:47:31] pasteurize it so much.

[00:47:33] Yeah.

[00:47:33] Right because pasteurization you're just heating it up.

[00:47:36] Right.

[00:47:36] Right to kill off bacteria same with our eggs are pasteurized now and that's why

[00:47:39] people say you can eat them raw or whatever homogenizing is when you spin the fat through

[00:47:43] the milk.

[00:47:44] Yeah.

[00:47:44] Right so that's the two presses but it's like how did we go from a 10 day shelf life

[00:47:48] to six months what the hell's in it.

[00:47:49] Six months yeah.

[00:47:49] What's in it?

[00:47:50] I don't know.

[00:47:51] That's concerning.

[00:47:52] I don't know.

[00:47:52] So I heard that like.

[00:47:55] I can't wait to see where this is going.

[00:48:01] I heard that like milk doesn't actually like give us calcium.

[00:48:07] That's part of the got milk thing.

[00:48:11] You never heard any of this shit Molly?

[00:48:13] No I've heard I mean I've heard people be like oh yeah milk doesn't have as much

[00:48:18] calcium as you know it was positioned to have you know like you can get just as

[00:48:23] much calcium from like all these other different kinds of milks and blah blah blah but I've

[00:48:28] never heard anyone be like.

[00:48:31] It doesn't actually have calcium.

[00:48:33] They like say drink milk will give you strong bones like that's bullshit.

[00:48:37] That was the got milk thing.

[00:48:38] That's actually bullshit.

[00:48:39] Is that just like how carrots give you good vision and stuff like what is this?

[00:48:43] If you know like if you like eating carrots like eat carrots that's fine.

[00:48:47] How about carrot cakes like I feel like that's a sin do you like that?

[00:48:51] I love carrot cakes.

[00:48:52] Carrot cake's delicious.

[00:48:53] Really?

[00:48:53] Carrot cake's delicious.

[00:48:53] And I'm not a big sweet guy.

[00:48:54] Really?

[00:48:55] I love carrot cake I love like having like that like carrot texture in a cake like

[00:49:01] that shredded carrot like a little bit crunchy crunchy and I love the combination of spices.

[00:49:07] I love a cream cheese frosting.

[00:49:09] Okay see if it's not cream cheese frosting I don't want it like it's like too thick

[00:49:13] sometimes but the cream cheese frosting.

[00:49:15] Oh yeah.

[00:49:16] So how do we all feel about cheesecakes?

[00:49:19] Like okay so if you're going cheesecake versus like a brownie.

[00:49:23] I would choose brownie.

[00:49:24] You're going brownie?

[00:49:25] Yeah it depends on what cheesecake it is because some are just too much.

[00:49:28] True yeah it really does depend.

[00:49:30] If it's like a nice a nice homemade cheesecake with some whipped cream and strawberries.

[00:49:35] Oh yeah that's good.

[00:49:37] But if it's you know I don't know I think that like pretty much any brownie that you make out

[00:49:43] of like a mix is really good.

[00:49:45] Okay.

[00:49:45] You know like brownies are harder to fuck up.

[00:49:48] Yeah.

[00:49:49] I think that it's harder to make a good cheesecake.

[00:49:52] Okay I would agree with that.

[00:49:53] But brownies is like pretty pretty much like you can't go wrong.

[00:49:56] That's true.

[00:49:57] In my opinion.

[00:49:58] The only mistake I've seen like commonly made is like when someone confuses baking soda with

[00:50:02] like baking powder.

[00:50:03] Right yeah.

[00:50:04] Or something like that like they get those two mixed up and you're like what's different

[00:50:07] about this damn brownie or this cookie it's like this thing tastes salty.

[00:50:10] Right yeah.

[00:50:10] Like I think we fucked the recipe up here guys.

[00:50:13] Right exactly.

[00:50:14] But what are you taking Art?

[00:50:16] I mean I do like carrot cakes or they're pretty good but like I don't know I think

[00:50:23] I'm kind of confused about carrot cake sometimes.

[00:50:25] Okay.

[00:50:25] Because you know they're not really hitting like that that like chocolate or vanilla levers

[00:50:30] like button you know it's like a different type of sweet.

[00:50:32] Yeah it's another option.

[00:50:33] You know it's like it's like drinking like a ginger beer like a Moscow mule or something.

[00:50:40] Compared to like beer or wine.

[00:50:42] Yeah yeah it's not like your typical.

[00:50:45] Those were popular for a moment.

[00:50:46] Moscow mules?

[00:50:47] Yeah whatever happened to Moscow mules those were like.

[00:50:50] It was a rise in demise.

[00:50:51] The thing.

[00:50:52] Yeah I would agree.

[00:50:52] And now I don't really see them that much they used to be freaking everywhere.

[00:50:56] They were the hottest drink on the market.

[00:50:57] Did you know that the Moscow mule cups.

[00:51:00] They don't they're actually they don't have any calcium no I'm just kidding.

[00:51:05] They're not real copper.

[00:51:06] And they're not from Moscow.

[00:51:07] They just have like a copper coating on the outside and they're actually 10 cups.

[00:51:12] I didn't know that.

[00:51:13] I did not know that.

[00:51:15] I didn't really care for the beverage.

[00:51:16] Really?

[00:51:17] I'm not going to say I didn't like it tasted bad it just I didn't I'd rather

[00:51:21] have something else.

[00:51:22] You were like enough with this trend.

[00:51:24] Yeah I tasted it.

[00:51:25] I still think I still think they're good but it has to be like.

[00:51:27] They're refreshing.

[00:51:28] A vodka one.

[00:51:29] Like I don't like like the whiskey the the dark mule.

[00:51:32] Well I haven't had that.

[00:51:33] Like the whiskey it just doesn't taste as good.

[00:51:35] Yeah it was just like did you think they got too fancy with it?

[00:51:39] Yeah like they're like they got like too experimental.

[00:51:42] Yeah well I don't know.

[00:51:43] It was such a hot commodity that everybody was trying the next big thing with it.

[00:51:46] Right yeah.

[00:51:47] How can we take this thing to the next level.

[00:51:48] Now it's like I think the big thing that's trending in the market now is

[00:51:51] definitely premixed cocktails like ready to drinks RTDs.

[00:51:54] Yeah seltzers are still crushing it like white cloth paved the way.

[00:51:57] But now there's sunny D seltzers there's Arizona iced tea seltzers.

[00:52:01] All these things that we had as like kids are coming in as adult beverages now.

[00:52:04] Yeah they're trying to get us.

[00:52:06] And honestly like it is kind of confusing like I there have been a lot of times so I don't

[00:52:11] drink and there have been a lot of times where I've like reached for a beverage that

[00:52:15] I thought was just a regular degular beverage and I'm like oh they make this this is an

[00:52:20] alcoholic they make this in an alcoholic drink.

[00:52:22] Yeah you gotta be careful.

[00:52:23] I was at a store I was like running some errands and there's a store right next to

[00:52:29] the place where I get my dog's food and I was like you know I'm just gonna walk

[00:52:32] around it was like a women's clothing store and I was the only person in there

[00:52:36] and the woman who was working there was like hey how's it going like do you want

[00:52:40] a topo chico and I was like yeah that sounds great.

[00:52:42] I love topo chico as we were talking about before that carbonation is nicey nice.

[00:52:47] So she like hands it to me and like as I like open it and I like I like go to drink it I

[00:52:56] realize holy shit this is topo chico hard seltzer didn't even know that they made

[00:53:01] it until that moment but I didn't want to be rude because I had just been so enthusiastic

[00:53:06] I was like yeah I want a topo chico I love it.

[00:53:10] But then it's the and I was like oh my god and then I didn't want to like be rude

[00:53:16] so I went I went into the bathroom and I poured out like about half of it because

[00:53:21] I didn't want her to think like oh she like chugged the whole thing but I also didn't want

[00:53:25] her to think like oh she just like didn't drink any so I went and I like poured some out

[00:53:30] and um and then I just like left it awkwardly on I like walked around I like did a couple laps

[00:53:36] around the store and then I just left it awkwardly like on the table like thanks for

[00:53:43] the topo chico but I was really if someone said to you oh do you want a topo chico would you assume

[00:53:49] topo chico hard seltzer or would you assume topo chico regular?

[00:53:53] I would assume regular unless they're like oh it's hard you know.

[00:53:56] Yeah well it's like it's like if somebody asked if I wanted like a La Croix

[00:54:00] like I'd be like do they make alcohol I don't think they just a matter of time

[00:54:04] they will they will they will and honestly La Croix you ain't got shit on Polar

[00:54:10] and Waterloo I'm sorry like La Croix got one good flavor and that's the um like the lemon uh

[00:54:20] the limonade. No the Pamplemousse is good too. Is it? Yeah that's grapefruit. I still like La Croix.

[00:54:24] La Croix kind of paved the way for these other big guys. They really did my dad was drinking

[00:54:28] La Croix for he's been drinking La Croix for like 25 years. Which one which one does he drink?

[00:54:32] Lime. Okay so that's a classic flavor if you're fucking up the lime flavor like what's wrong

[00:54:37] with that? Then they have the key lime one I tried that one that's got a little sweeter.

[00:54:40] It's like a little bit sweeter yeah I think it's pretty good I'm really not too picky when it

[00:54:44] comes to sparkly waters I pretty much like them all. They're generally in the same neighborhood

[00:54:50] yeah totally but yeah the adult beverages is concerning because you know kids they're like

[00:54:55] oh it's uh it's a Arizona iced tea totally or a sunny D. And then like the packaging looks

[00:55:01] the same as like the normal it like says alcohol somewhere on it. Yeah you gotta be

[00:55:05] careful with that when you got kids trying to reach in for like juice or whatever because

[00:55:08] when we were when we were you know growing up it was smear it off ice had just hit the market

[00:55:13] yeah and then the Zima shit. Zima was big but you could kind of tell that that wasn't

[00:55:17] that it was an alcoholic beverage and then you had Mike's Hard Lemonade and Twisted Tea

[00:55:22] like those were the big ones. Four Loco. Oh yeah then Four Loco Count which is probably

[00:55:26] the worst of all of them frankly. Probably yeah. That's like drinking battery acid

[00:55:30] not that I have experience in that. Right yeah but if but you feel like you have.

[00:55:34] Oh it's horrible. You ran a Four Loco or you had to have? I haven't had car oil.

[00:55:39] I well I haven't either. I thought you I thought that was initiation that you had to do.

[00:55:43] Oh yeah I did have to drink car oil. I forgot about that. Yeah he's all talking about he

[00:55:49] hasn't drank it like this kind of stuff. But it was in a Mountain Dew. Yeah. It was mixed in

[00:55:52] a Mountain Dew back when you know we were gearheads. Yeah for sure for sure. Had to drink

[00:55:57] a cat full of motor oil. But like uh I don't know like all those malt liquors like I used

[00:56:01] to think it was cool like oh yeah let me get some 40s you know we're gonna be sipping around

[00:56:06] sitting and then I'll be like my friends will be like what are you doing? I'm like just

[00:56:09] drinking 40s. Like that was cool or something like I felt cool doing that. I never got into

[00:56:15] the 40s. Yeah there's always a trendy thing you know like with any well I mean with

[00:56:20] anything but like I think especially in the beverage industry like I'm interested to see

[00:56:24] if seltzers will continue to hold their place in the market or if it's gonna be the

[00:56:29] next Moscow mule you know. Yeah it's hard to say because I work in the industry in

[00:56:33] wine and spirits now so like seeing what's trending is ready to drink cocktails. Yeah

[00:56:37] and seltzers can kind of fall in that category a little bit. Yeah yeah would you say it's a

[00:56:40] different category or kind of the same? It's in the beer category because it completely pulled

[00:56:44] from the because it's right next to beer in you know most like grocery stores. When it's

[00:56:48] like advertised as like you know you don't have as many carbs and stuff but then you end

[00:56:52] up having all this sugar in it and and that's the thing about like they don't have the sugar

[00:56:58] percentages on those cans like they don't actually tell you how much sugar is in there.

[00:57:03] Yeah the nutritional facts. Yeah it's like not it's like not there like how come alcohol

[00:57:09] doesn't have to provide that information but like everything else does. I mean like why is

[00:57:14] that on there? Bud Light will tell you the their breakdown on the back remember we had those

[00:57:19] boxes stacked up and had all the nutritional facts on it. Yeah but I don't feel like the

[00:57:22] seltzers are telling me like how much like sugar is in there because there's no way that

[00:57:26] next time I go to the grocery store I'm going to check that out because I wonder I know that like

[00:57:31] the FDA requirements and like it all comes back to like food legislation. Like the nutritional

[00:57:39] facts that are required to be on boxes and like even the numbers of like you know the way

[00:57:46] that they come up with the daily total calories and like all that kind of stuff.

[00:57:51] It all comes back to like legislation and how they've required food companies

[00:57:59] to label their stuff and a lot of it is like not really backed by like good science but

[00:58:06] but even like the size and like the the fonts of the different things like those are all

[00:58:13] because of like the way that it's required by law. So I just wonder if like the beverage

[00:58:17] if like alcoholic beverages are not subject to the same laws and requirements. I don't believe

[00:58:23] they are yeah because I work with a lot of small companies that are just getting their product

[00:58:26] to market. Yeah totally. And they just like Aspen vodka or something like that you know

[00:58:30] that's all it says on it in a barcode on the back so it's like I think there is a

[00:58:34] loophole there. Yeah yeah which honestly like I don't think that's that bad. I mean if you

[00:58:38] want to know like what I think like everyone should have you know the right to know like

[00:58:42] what kind of ingredients are in whatever you know especially if you have like allergies and stuff

[00:58:48] like that of course you want to know like what's in your stuff but like I don't know is it really

[00:58:53] I don't know that it's really going to be like helpful for people's health if they had

[00:59:00] like this is the number of like this is the number of carbs and like the different like

[00:59:07] the different like nutritional markers like the different things in it. I don't know that

[00:59:11] it's almost irrelevant information. I think that it kind of is for beverages like people

[00:59:18] there was really like that thing in the I think it was mostly like in the 90s like 90s diet

[00:59:23] culture they were like fat free juice is so bad for you don't drink juice because it's

[00:59:29] just sugar and it's gonna make you crazy and everything was fat free everything was fat everything

[00:59:35] yeah and now like you know there's always like in the diet industry there's always like

[00:59:39] a trend too it's like oh no now we're gonna avoid this thing oh now we're gonna avoid this

[00:59:44] thing actually that thing's good for you so now you can eat this thing and it's like yeah it's

[00:59:49] a business just like anything else so I don't know I don't know that people are like in that

[00:59:54] same mindset maybe that we were in the 90s when they were like sugar in your drinks is

[01:00:00] gonna kill ya yeah yeah no that's true I mean the 90s was big with fat free everyone

[01:00:05] saw that was fat and like crazy that's all they were looking at does that fatten it okay

[01:00:08] I'm gonna eat this you know cookies and gummy bears and all this shit that was loaded with

[01:00:12] carbs and sugars and then that prompted the you know stevia and like equal sweet sweet and low

[01:00:19] everyone started going that route these fake sugars which is like causing

[01:00:22] Alzheimer's and things of that nature and other medical issues which I'm not an expert

[01:00:26] in any of it yeah but but I mean it's causing problems these artificial sweeteners

[01:00:30] that the body would just process natural sugar much easier than these fake sugars

[01:00:35] you know I feel like we're more likely to see nutritional facts on like the the canned seltzers

[01:00:42] the alcoholic seltzers but it's like the bottle of vodka that's like orange sherbert vodka

[01:00:48] or something like that like you don't see the sugar on that yeah but I mean if you are

[01:00:55] if you are an adult and you look at a bottle you basically know the ones that are gonna have

[01:01:03] they're gonna be super super sweet like a Mike's hard look like they're being marketed to a kid

[01:01:08] you know exactly yeah if you see something with like a dragon fruit on it or like something

[01:01:13] that's hot candy something oh yeah like you know that shit's gonna be super sweet yeah

[01:01:18] yeah truly went into the vodka market remember the truly seltzers so now they have truly

[01:01:22] vodkas which really are so sweet oh my god pure sugar so like the three big truly flavors

[01:01:27] whatever whatever those were you know pineapple and this and that it's just pure sugar vodka

[01:01:32] that's all it's like syrup and vodka but like so like sugar can I know alcohol converts to

[01:01:37] like sugar as you process it glucose yeah and then you have like the extra sugar on top

[01:01:41] like it just seems like it's it's like so much a lot of sugar like so much I mean if

[01:01:46] you're having a cocktail I don't think it's terrible it's it's you know if you're drinking

[01:01:49] a 12 pack of seltzers or 12 pack of beer in that instance yeah you're getting all those

[01:01:53] carbs and sugars yeah but everyone everybody is different you know everybody is different

[01:01:58] everybody's different so I started I started cutting out like added sugars like I'll still

[01:02:03] eat things with sugar but then there's like added sugar in there too and if you like when

[01:02:09] I started cutting that stuff out and then I would eat something that had a lot of added

[01:02:13] sugar in it it would it just wouldn't taste as good like normally how like your palette

[01:02:18] changes when you like are exposed to different kinds of foods like it's it's like you know

[01:02:23] there's no like moral thing to it that's not like good nor bad but like when you stop

[01:02:30] or like if you have to like cut out something because you have an allergy or like you're

[01:02:33] traveling to a different place and you eat a different type of food than you normally would

[01:02:37] or whatever or you like get really into you're like oh my god I freaking love pasta and you

[01:02:43] like are making pasta all the time and you like and there's like another food that you're

[01:02:46] not eating it like it's fascinating how it changes your palette and like things just taste

[01:02:52] different you know bodies and minds taste buds freaking true they do change a lot yeah

[01:03:00] they really are because some people haven't acquired taste for like beer for example

[01:03:03] and other people like it's the most disgusting thing ever they don't like black coffee or

[01:03:06] something yeah coffee is a good example some people think that's gross unless they dump

[01:03:09] a pound of sugar in it yeah totally and then some for some people when they dump

[01:03:13] a pound of sugar in it then they're like oh this is too sweet but if you like only

[01:03:18] had coffee with like a bunch of sugar in it and then you had black coffee for the first time

[01:03:24] you'd be like what the fuck is this yeah you know that's true yeah because I think we all I mean

[01:03:29] I can speak for myself when I first got into drinking coffee it was sugary sure he's on that

[01:03:33] lattes and oh yeah you know because like as a kid I didn't really like the taste so a lot of

[01:03:36] sugar yeah and then I'm like okay as I got older I don't drink coffee anymore I cut I cut it

[01:03:40] out I don't really I don't really do caffeine anymore which is interesting I feel like maybe

[01:03:44] we've talked about this the last time that I was here about how you were not really doing caffeine

[01:03:49] yeah that's crazy yeah I just don't good for you yeah I just don't crave it it's kind of weird

[01:03:53] like I like the taste of coffee I love the smell of it sure you know and I'll still have

[01:03:56] an occasional cup here and there like if I have a visitor and I make a carafe I'll have a

[01:03:59] little cup but I never finish it wow yeah it's just not my jam and you're not a decaf coffee

[01:04:04] guy no I never have been yeah I'd rather drink you see that's like comparable to non-alcoholic

[01:04:08] beer yeah you're like why would I what's the point but it's like if you like the taste

[01:04:12] yeah so but you would have a non-alcoholic beer so you'd have non-alcoholic beer over a decaf coffee

[01:04:18] yes yeah yeah okay but I like tea if I'm gonna go hot beverage I'm going to yeah okay yeah yeah

[01:04:23] what about you what's your hot beverage of choice um hot beverage of choice is gonna be

[01:04:30] coffee okay and then I like at the end of the day having like a glass of sleepy time tea

[01:04:38] chamomile tea with some honey in it oh yeah you know my mom used to put just a little bit of milk

[01:04:44] in there growing up I haven't done that in a while but yeah but that's that was always like

[01:04:49] oh it's it's comfy bedtime when you have your sleepy time with the milk in it that's cool

[01:04:53] what are you going with Molly hot bed um I'm a coffee person yeah I like hot coffee you

[01:05:00] like espresso um you know not so much like if I I mean if I like need to just like pound some

[01:05:08] coffee and go then like yeah I'll take a shot of espresso but usually just like regular regular

[01:05:14] cup of coffee if I'm having an espresso drink usually I'll have a latte or an americano

[01:05:18] but um but yeah hardly ever just like an espresso shot by itself it's pretty powerful

[01:05:23] and that's another big thing that's in the market right now is espresso martinis are really

[01:05:26] really taking off which is like it's kind of like when the whole red bull vodka thing was

[01:05:30] going on you're getting an upper and a downer yeah yeah it's wild I feel like espresso martinis

[01:05:35] are having like a renaissance I see them everywhere they're the new uh Moscow mule

[01:05:42] so true it is yeah and what's silly about that is I went to this like you know higher

[01:05:47] priced restaurant like when you're paying over $20 a plate like that's like a little bit more

[01:05:52] expensive right and so they got all these espresso martinis and stuff and I'm not drinking

[01:05:57] at this time I'm not drinking booze so I'm like yeah just you know pour me a cup of coffee

[01:06:03] and this trendy place this trendy place they didn't even have drip coffee for me to enjoy

[01:06:09] this meal with but they had all these espresso martinis and all this different you may all

[01:06:14] this other stuff but it's like I can't even just get coffee you can't you don't get drip

[01:06:18] coffee in an espresso martini then it would just be called a drip coffee martini yeah

[01:06:22] what it's like same thing when the espresso martini or whatever is like do you say it like

[01:06:26] espresso I was getting ready to call them out this is a bicycle situation

[01:06:32] it's like a liquor there's no accident there's no accident espresso yeah yeah it's just es esp

[01:06:39] espresso espresso it's not there's no x I'm glad you beat me to it I was waiting for

[01:06:44] I was waiting for the right moment at first I thought maybe I wasn't hearing it correctly

[01:06:47] I was like oh but then after you said it a couple times I was like you know you're saying

[01:06:52] express yeah I've always said espresso do you think that it's just ex there's no x no you knew

[01:06:58] that it was spelled es yeah but you thought that there was an x sound in there we all like to

[01:07:05] criticize how we say words on this show listen it was a wheelbarrow yeah I was calling it

[01:07:11] barrel real wheelbarrow to wheelbarrow wheelbarrow listen there's there's plenty of words that I say

[01:07:19] wrong too we'll catch them most as long as people like understand what I'm trying to talk about

[01:07:25] like that's that's the main goal sure yeah as long as you can get the message across but

[01:07:30] yeah I think I think we get it yeah even if you say it's espresso so it's not an exclamation

[01:07:36] I used to call it an explanation point see you just got an explanation point what you added to

[01:07:41] espresso uh-huh subtract that add it to exclamation yeah because you said it how s explanation

[01:07:52] explanation point yeah yeah it's not explaining anything it's it's exclaiming it's explaining

[01:07:58] it but it might also be explaining it it's not necessarily but it falls in a set you know

[01:08:04] explanation point you're gonna understand what I'm saying I mean if you were to say talk to text

[01:08:09] I think it would work it would work it would probably autocorrect the exclamation yeah yeah

[01:08:15] it like actually it like spells out it like spells it out instead of actually doing

[01:08:20] exclamation I can't even say it now I can't even say are you a talk to texter

[01:08:25] not really and I don't know why I'm not like it is so much faster I used to think

[01:08:30] like silly to like talk to text but like for some reason I like don't feel like I'm in control of it

[01:08:36] if I'm like talking to text I'm like oh I got a proofread definitely yeah because I've sent it a

[01:08:40] few times I'm like what the hell did I just say yeah it wasn't even close to the message

[01:08:43] I was trying to you know deliver but I used to think it was silly I'm like if I'm going

[01:08:47] to talk into this thing when I just call the person yeah but you know now like if

[01:08:51] I'm trying to read out something or like you know make a list I just hit the button and boom

[01:08:55] boom comma boom boom and you know it typically you know with a proofread I think saves a little

[01:09:00] bit of time yeah I'll send a voice note those are fun those are fun yeah I like it's like

[01:09:05] a walkie talkie it's like a walkie talkie it's fun yeah I like it was it next tell or boost

[01:09:10] that they had sure next though they did like the walkie talkie thing yeah yeah I think the

[01:09:14] voice memos are really fun because you know one might make the argument oh why don't you

[01:09:19] just call the person well sometimes you're like kind of in the middle of something you

[01:09:23] don't have like a full 10 minutes to like you know dedicate to the back and forth of

[01:09:28] the conversation but you might have two minutes to record a voice memo and then you can listen

[01:09:32] to their response in like 15 minutes you know typically I think it works best if you're like

[01:09:39] downloading some tea or some gossip and you're like okay here's what happened you know and

[01:09:44] then you like when did this whole like spill the tea like let me sip the tea like this came

[01:09:50] out like what two or three years ago like the whole tea talk six or seven years ago

[01:09:53] tea talk I remember the Kermit the frog meme was the first where he's like sipping on it

[01:09:57] okay okay that's that's the first time I heard about but like for tea talk for tea talk yeah I

[01:10:02] think that um I think that it's been I heard it for the first time really like six or seven

[01:10:07] years ago so spilling the tea is like give me the goods yeah yeah give me the juice yeah yeah

[01:10:14] it's yeah you're giving the juice give me the juice yeah yeah exactly I like it tea talk is fun

[01:10:21] and everybody always likes to know what's going on like the the drama right yeah like

[01:10:27] a little bit of the drama and it's like because because the mistakes are what people relate to

[01:10:33] that's true you know because everyone makes mistakes in our life yeah that's why we love

[01:10:38] watching blooper reels yes oh my god yeah anytime we have a blooper blooper reel we

[01:10:43] send them yes because like you know happy Friday's pretty scripted so if we if we

[01:10:46] fuck up like the beginning the intro or something yeah it's hilarious and we'll just put it on there

[01:10:49] and people laugh at us yeah it's a win-win like we were saying earlier people like stuff

[01:10:54] that's just goofy and stupid yeah let's get back to that people just want to have fun I

[01:10:58] would I just want to have fun wasn't that was the old song girls they just want to have

[01:11:01] girls just wanna who was that that was that was sydney lopper sydney lopper that's right

[01:11:05] but that's the point yes keep it fun keep it simple is still true it's a great song

[01:11:10] they just want to have fun it's pretty simple it's very simple it's simple it's called it's

[01:11:15] truth it's f on hashtag fun well we're super excited that we got it yeah that we had to

[01:11:23] get you back on yeah you're an amazing conversationalist oh thanks so happy that

[01:11:28] you have your awesome show and congratulations ongoing video thank you that is a huge step

[01:11:35] it's been really fun and it's a whole new dynamic to the show as well yeah totally yeah it's been

[01:11:41] a lot of fun I really appreciate you guys having me always fun catching up fun catching

[01:11:45] up on mike so glad that I got a chance to come back thanks and your studio is awesome

[01:11:50] thank you on comfy cozy it's great yeah it's quiet some good conversation so yeah thanks

[01:11:56] for hanging out yeah any plugs for your show if your social media we'll include them down

[01:11:59] below but people are listening yeah for sure so you can find my show did that age well wherever

[01:12:05] you get your podcasts we're on spotify apple podcasts all that you can also find did that

[01:12:10] age well on youtube just youtube.com at did that age well you can also follow on instagram

[01:12:18] at did that age well and then on tiktok it's at did that age well pod yeah perfect

[01:12:26] perfect yes everybody check out molly smith she is not a flash in the pan she has not a moscow

[01:12:32] mule already has over 150 no nutrient zapper yeah she ain't no microwave queen over here

[01:12:40] you better bet she's baking it yeah yeah it's a great time we're gonna keep this going a

[01:12:46] little bit but thanks everybody for tuning in to another episode of discussion combustion with

[01:12:51] the epic kevin and molly smith here so much fun this one's gonna be easy to find some promo

[01:12:59] clips off oh yeah i'm gonna get one where we're all cracking up all right right on it's probably

[01:13:02] gonna be the nutrient zap i have a feeling yeah probably that's gonna make the cut that's gonna

[01:13:06] make the cut somewhere in there that's what's fun about all right we're gonna get out of

[01:13:09] here happy friday coming your way tomorrow we got some good juice over there some good tea

[01:13:13] you're gonna want to tune in for that always fun times discussion combustion production

[01:13:18] network you got raw talk you've got discussion combustion you got happy friday you got mashed

[01:13:21] gas if you're a nascar fan on audio only we're doing it big molly thanks again for hanging out

[01:13:26] yeah of course we're out of here be good to yourselves you deserve it