Fuzzy Things in the Corner of the Kitchen
The unspoken sh*t about food. So many topics, so little time.
Commercial kitchens. Restaurants. Chefs. Grocery Stores. TV shows about food. Movies about food. People that like food.
Fuzzy Things in the Corner of the Kitchen
The Unseen Realities of Food Delivery and the Changing Restaurant Industry
What happens when the rise of food delivery services intersects with the hidden struggles of the restaurant world? Discover the unfiltered truth about how these changes are reshaping our dining experiences and the industry as a whole. From the challenges faced by delivery drivers to the hygiene of delivery vehicles, this episode of "The Fuzzy Things in the Corner of the Kitchen" uncovers the surprising realities behind the convenience of a delivered meal.
Small business owners in the restaurant sector are facing a perfect storm of obstacles, from the high costs and fluctuating prices of delivery services like DoorDash to the pandemic-driven staffing crises and the influence of social media on employment trends. We break down the impact on consumers and restaurateurs alike, highlighting how rising wages and automation are shifting workloads and reducing the number of career restaurant workers. These critical insights offer a sobering look at the evolving landscape of food service.
Join us as we reminisce about restaurant atmospheres of the past, exploring how dining habits and spaces are changing. Fast-food chains are slimming down their seating to cater to takeout trends, while places like Panera maintain their roles as social hubs. Celebrating food culture, we share some of our favorite culinary experiences and series, aiming to balance the industry's challenges with its joys. Let's keep the conversation exciting, embracing both the ups and downs of the food world.
What should we talk about for the next episode? Do you have any questions? Please, let us know!
Hey, are you there? We're ready to go. Fantastic, how's it going?
Speaker 2:So far, so good.
Speaker 1:Yay, long time no podcast. You ready to do it again? Yeah, let's do it again, I know right. So the fuzzy things in the corner of the kitchen. Nice, nice name, I like it.
Speaker 2:Yeah. So what's the fuzzy topic today? Nice, nice name, I like it.
Speaker 1:Yeah, so what's the fuzzy topic today? So the fuzzy thing in the corner of the kitchen is just kind of. It's just going to be a little bit about everything, right, all the unspoken stuff in the kitchen, spoken stuff in the kitchen, you know. It's just going to be a whole wide variety about everything consumer, owner, employee, manager all that we'll cover in the podcast, different subjects every day, but it's just stuff. You know we're not going to focus on the presentation and you know all the typical foodie podcasts right, so we're going to be kind of more behind the curtains.
Speaker 2:Agree no perfection here.
Speaker 1:Yeah, right, no perfection at all. And Chris is yeah, so we have a third guy, but he's sick today.
Speaker 2:Hopefully he can join us tomorrow.
Speaker 1:Yeah, he will if his congestion frees up. But the weather, oh weather's changing yeah, yeah, the weather's changing, you know, as we'll go more in depth in each one, but, being the first one, we'll talk about a little bit of stuff that's going to change over time too exactly we'll settle into our groove and everything else. But you know the rough the the first week's always the roughest right yeah, isn't that a song? I don't know it should be yeah the first podcast is the hardest.
Speaker 2:Yeah, we should write a song.
Speaker 1:The first podcast. Oh yeah, well, I don't have a musical bone in my body, so that's going to be all you so?
Speaker 2:you won't be singing in the podcast, no.
Speaker 1:That might be entertaining though. It will not be so on the first one. Yeah, it's the the inaugural, so we'll just keep it super light cool. Yeah, like the the cream on top of your starbucks yeah, yeah, if they, if they add whipped cream, it's delicious. So on the first one, what do you want to talk about? The first subject?
Speaker 2:All right. The first subject is, I think, how it's become a thing for people to have food delivered to their homes.
Speaker 1:Yeah, yeah, food delivery.
Speaker 2:Yeah, ever since COVID it, you know it's. I think I heard a restaurant owner saying that 75% of his orders now were just people ordering and not even coming into their restaurant.
Speaker 1:Yeah, I think COVID did that in. Yeah, I mean, who wants to eat in a restaurant?
Speaker 2:you got all the mouth breathing going on well, I mean, the delivery driver cars aren't exactly clean either. I mean, talk about the fuzzy things in the corner. You know, I think some of those delivery drivers have their uh ex-spouse's hair in the cup holder.
Speaker 1:Yeah, those delivery drivers, you know I had to turn a couple away. I just said go ahead and just keep the food. But that was terrible. So I go out and I meet the driver because I don't want him coming to the door and you know, a couple of times you're just kind of like yeah, you know, go ahead and keep the food. You know, of course we're not going to, I'm not going to go call and I'm not going to make any complaints and all that other stuff. I'm just, you know, I just take it up as a loss. But I told the driver I'm like dude, you seriously got to clean your car out. I understand you're trying to earn your money. You know no harm, no foul. I understand you're trying to earn your money. You know no harm, no foul. Right, but if you're going to be delivering food, like you really got to, you know you got to clean a lot, but you got to vacuum out all that dog hair.
Speaker 2:I mean it was a lot, a lot, a lot and it was trashy, you need to back up, so you didn't complain back to the restaurant. So okay, this is the problem we have these days Back up, so you didn't complain back to the restaurant. So OK, this is the problem we have these days.
Speaker 1:If people don't complain, then the restaurant owner doesn't know there's a problem. Yeah, but it's not the restaurant. Though the restaurant doesn't even have any content, the driver goes in and grabs it from the restaurant.
Speaker 2:So you know people keep complaining about, like you know, George or whoever it is, then maybe they would let the delivery driver go if they keep hearing a lot of people complaining about him.
Speaker 1:Yeah, I guess, but I'm just kind of like I'm more of the type of person. So the first guy was in a tight spot and you can tell that he's not living his best life. He really went up on some hard times and you just know that, right, A lot of the drivers for any of those platforms, they usually have nice cars and they got relatively nice cars or nice cars. They're clean, they're vacuumed out. Of course, it's just normal when you're driving in your car for 12 hours you're going to have some trash and stuff. But this guy, he was really just in a hard place and so I gave him 20 bucks extra to go get his car vacuumed out and stuff. I just I didn't think that I'm going to go complain on him, because you know what happens if he already had four complaints and I understand that he should, or whatever. You know, yeah, go vacuum out your car. Did he do it maliciously? When somebody comes up and they just had a hard life, they're not out here to make waves, they're just struggling.
Speaker 2:Yeah, I think that's a different circumstance. I you know, I think just in general, like a friend of mine. They used to have a sandwich shop and they said you know, people hardly ever complain. They would just stop coming and we never knew what the problem was. They never gave us feedback on what they didn't like. They just, people, vote with their feet. I heard someone say recently. I think, generally speaking, maybe the consumer needs to speak up more when there's an issue.
Speaker 1:Yeah, no, I I think you're right and, but restaurants are a whole different deal, right. So when I owned a restaurant but you have people, it's weird, right. So when people don't complain and then they don't come back, I get that. On the other hand, you still are just bombarded with complaints. Right, and I understand that every restaurant even mine, messed up real bad and we deserved it and whatever. But I think that whole theory there is kind of misaligned, because there's a lot of restaurants out there that just screw your order up every single time. Right, there's one restaurant and they're always shortchanging customers.
Speaker 2:You're right. I think things are changed and people almost expect it. It's almost like a regular thing that get the order wrong, boy. That's sad, but I think you're right.
Speaker 1:So the whole thing is that when they go to a small business, like mine was, they just didn't come back. And I get it, we messed up whatever, but with the chains they go back every single time. These people aren't stopping eating at these major chains. They're not going to say, oh well, I'm never going to go to this place again, I'm never going to go get my bowl from this place. Who does that? They don't, because they're still opening up thousands of locations, right, and their profits are in the billions. It doesn't make any sense.
Speaker 2:You're so right. I mean especially for the big chains. People just expect them to mess up and they won't complain. But a little mom and pop shop, people will just go after them on social media like crazy.
Speaker 1:So it's not fair, it's brutal, it's brutal.
Speaker 2:Yeah.
Speaker 1:It is so brutal, wow, so brutal.
Speaker 2:Wow. And when you have a small business, your friends come to you and say, oh, can I have five bucks off? And being a friend, or whatever it's like, when you have a friend that has a business, you should not look for a coupon. You should support them 100% because it's really tough out there. The smaller the business, the tougher it is.
Speaker 1:Yeah Well, you had a small business People are always trying to ply you up for, and the same for mine too. I'm speaking from experience for sure. Yeah right, Everything you do to pay food for your family and all that other stuff, it's like oh well, this is free, you know, like oh, I didn't know you were going to charge me full price for it, Like that type stuff, Right.
Speaker 2:Right, like a business will say here, can you share this out for us on your social media and not expect? And I'll be like, oh sure, we have a great, we have a great package for a campaign like that. And they're like, oh well, we didn't expect to pay for it. And like we have been building this online community for 10 years, working every single day. I know it doesn't look like a lot of work, but it's like behind the scenes kind of stuff to build up an audience of where we are now and for someone to just say, oh you know, just post this, we're a large company but we're expecting it for free or whatever. It's like, yeah, people just don't have any idea what goes into what a small business goes through well, I think they.
Speaker 1:I mean, I don't know if they do or not, but I know that discounts yeah. So I ran into the same problem. Right, they will go pay 20, 22, 23, 24 and my prices were 19 and my food was better your food wasn't only better, it was you got more food for the money too.
Speaker 2:Yeah, I mean, there was people cutting up your burritos and having them for three days.
Speaker 1:Yeah, and it's just kind of like, you know, I, I have no problems issuing refunds in any way. So that's a story. That's a whole story for another podcast. But the drivers, you know, going back to the drivers, those drivers, man, so fast forward, I didn't complain, I just gave him 20 bucks and then I never seen. You know, I never, I never seen him again. But you get your. You know, I kind of fear the day Now I don't order DoorDash as much anymore because I just cook at home now, but because that stuff got expensive.
Speaker 1:Ooh, yeah, man, man because I just cook at home now, but cause that stuff got expensive. Yeah, man, man, man, that is pricey, oh my God. So we ate out. A quick note we ordered, and if we were to go order it from the restaurant, it was I don't know, I think it was like 40 bucks or something. Right, we ordered DoorDash, man, that shit was like $102 because you have to tip the driver. Well, yeah, because I don't mind tipping the driver or whatever, but you have to tip the driver because if you don't, they're not going to deliver your food. Right?
Speaker 2:Yeah, they're looking at like how much people are tipping and deciding what orders to pick up. They're not just going to pick up the next one.
Speaker 1:And that is all. Look, there's no. You know, I'm not saying nothing against them. That's good for them, Earn your money. But that's all based on order total, not the distance they're driving. So you know, we ordered 40 bucks on DoorDash and the tip was like $5. That's what the highest one that DoorDash allowed, Uber Eats, DoorDash pick one, and like I had to put $10 in there or they're not going to deliver it, right, and if you order the $102, then the tip is eight. The maximum I think is 1850 or something like that, which is fine, but you don't get a lot for $102. You don't get a lot at all.
Speaker 2:Wow, that's sad.
Speaker 1:It is what it is.
Speaker 2:I mean, I think there's less people eating in restaurants now it's just because of COVID. People are just used to ordering out, and the other part of that is there's less people eating in restaurants now it's just because of COVID. People are just used to ordering out, and the other part of that is there's less people that want to work in a restaurant. Now the waitstaff it's like really hard to get good help now.
Speaker 1:I mean we can touch on that. That'll be a whole other podcast too. Definitely one definitely worth looking into. But who wants to work in a restaurant? Right, you go on social media YouTube, tiktok, and pick one, and you've got these third party filmers in the back. And when I had my restaurants, I like I had to kick people out, right, I had to literally throw them out the door. I'm like you know what? Here's your money. Get the fuck out, don't ever come back again, because they're just assholes, right. So they come in. They want to scream at the counter person. I had guys and girls, 16, 17 years old or whatever. Whatever. They come in and they're like grown-ass people. They're sitting here and I'm just like dude, why are you treating a 17 year old like shit, like call me, like I'm the owner, I'm right here. It's bullshit, right. So anyway, yeah, so that's gonna be, we'll go in, we'll touch on. So there, there's a tidbit for a future podcast, for the one time where I almost got into a knockout, drag out fight with a customer.
Speaker 2:But who wants to?
Speaker 1:work in a restaurant. Nobody wants to work in a restaurant nowadays. We're in a land of YouTubers and all this other stuff. Right, but is that the reason? No, the reason is that restaurants can't pay that much, and you do have people who have worked in restaurants all their lives and those people, so they'll always be in a restaurant. They're lifers, but there's not very many of them anymore.
Speaker 2:So I think people, at least you know, at least in some places are getting paid more than that's. One thing that has changed is people getting paid more that work in restaurants, I mean from what I understand right, what I understand right the way.
Speaker 1:Yeah, so the chains. But it just comes down to everybody in the industry knows that they can pay. The more you pay, the more you're going to work, to where you know. If they had 16 people working and they're all getting 16 bucks an hour, when you do a $6 an hour increase, they say okay, and this is why they take so long in in raising their, their wages as well is okay, what can we automate before we give out the, the six, the $6 an hour raise? Let's say so six is $22 an hour. So we're going to automate half the job of these six people, of the, let's just say, of the $6 an hour that we're going to raise. So we're going to take some jobs away, We'll automate half, but the other half falls onto the people that already work there. And everybody in the restaurant industry knows when you get paid more, you just don't get paid more, right? You're going to work a lot harder, so that will go into that episode.
Speaker 2:You also reminded me of another topic we can also cover tipping.
Speaker 1:You also reminded me of another topic. Industry is based on tipping. It will all casual sit down, you know, whatever, whatever. And people need to earn money, they need to pay their rent. We've already gone.
Speaker 1:You know, restaurants who tried the no tipping policy went out of business because Americans are ingrained that you always leave a tip. So this is where we are. Americans are ingrained that you always leave a tip, so this is where we are. We're not going to try to buck the trend or anything, but is it gone out of hand? Well, I went to an ice cream shop Hi, may I take your order? Yeah, can I get a vanilla shake? Sure, $5.87 at the window. Thank you, you drive up to the window? Hi, it's $5.87. And I have my card in my hand and they bring out this clunky huge machine that has a handle on it and they're like make a selection before you swipe your card, please. And it's 5%, 10%, 20% tip. And the no tip is you would have to hit custom tip and then actually hit in zero. Yeah, people are like oh well, I guess that's kind of like the guilt factor that you just hit 5% or whatever, because you're like oh, it's only $1 or $2 or whatever. So that'll be a whole conversation too.
Speaker 1:Because do you tip? So do we tip McDonald's workers? Should we tip McDonald's workers? Do they deserve a tip at McDonald's?
Speaker 1:You know, that's like when we go to a sit down restaurant, we don't tip the back of the house, the cooks who are making the food, we're just tipping the people who take our order and bring it to us. Right? So it's the table side, so the servers. So it goes back to the old server kitchen war, right? So who should get the tips? You know, yes, the server who comes around, fills your drink, takes the order and then delivers, and that can break out to hey. If the server comes and takes an order and then a expediter comes and drops it off and the bus boy comes and refills our drink, do you still give the server this whopping percent? Because I tip high, right? So every time we go out, I always tip 40, 50 percent on really bad service. You know it's. I don't leave notes and stuff. I just leave like 10 percent or what. It's got to be terrible. Normally it's 2025 and then for really good, like I've actually tipped up to 200.
Speaker 2:That's not the normal it's just so much anxiety now when you're talking about you know the percentage and what are you going to do. And now I'm kind of seeing why people just have it delivered so they don't have to deal with any of that. They just pay for the delivery, driver fees and the tip when they order it. People are trying to reduce anxiety these days but, yeah, when you go on a restaurant, the whole thing about like the tip, I don't know we're getting a little bit ahead of ourselves, but maybe that's one of the reasons why people are ordering on having it delivered. The last time I went McDonald's, there's kiosks in there now that you just go up and put your order in that way.
Speaker 1:Yeah, and, and it's not asking for a tip. Yeah, and it's not asking for a tip. So, yeah, we can have a conversation about that, but I think that tipping has really with COVID, after COVID, post-covid, whatever you want to call it. I think that a lot of the portions of the industry that were never tipped all of a sudden are just expecting to be tipped Right.
Speaker 2:I'm asking the day. Okay before COVID, I would walk in the pizza hut to pick up my pizza and I would pay them and be on my way. Now I go in and pick up my pizza and they put the thing in front of me to ask me how much tip I want to give them. That is definitely one thing that has changed In a pizza hut. Yeah.
Speaker 2:Wow Well it doesn't matter, they're all like that. I mean you know I shouldn't drop their name, but I mean they're all. They all do the same thing. It's just the norm now.
Speaker 1:Yeah, and that's crazy because Pizza Hut doesn't even deliver anymore. You have to go through DoorDash. So even if you now I'm not saying I'm trying to, you know negate tips, but so you tip either way, whether you go pick it up or whether you deliver it. But if you're delivering, I'd rather pay a tip because you're actually bringing it to me.
Speaker 2:I walk in now. I do use their online ordering app, which maybe there's extra cost and for them to use that. It's like back in the day they never had. When you walked in, they never had the tip option and it seems to be more in your face now, as you know, like you said. But anyways, we're getting into our tip episode, all right right, okay, yeah, but you know what?
Speaker 2:now that we're talking about pizza, I just want the world to know that pizza hut has their spicy marinara sauce is back out there. I love spicy marinara, spicy marinara pizza sauce and it's back. So you know, if you if you like that kind of thing and you maybe stopped going to Pizza Hut because they stopped. But I don't know if it's a seasonal thing, but it's back and I'm very excited about that.
Speaker 1:Is it really spicy? Is it spicy, though?
Speaker 2:It's not real spicy, but it's spicier than normal. I mean, for you and me it's not spicy, but it just tastes better than regular sauce, in my opinion, of course.
Speaker 1:Yeah, okay.
Speaker 2:So, yeah, we're gonna have to talk about recipes like pizza recipes, things that people can make in their home, so I can have you like, write up a real quick recipe for meatloaf and we can put it out on social media. For the recipes I want to recommend to people, recipes that are easy to do and they don't have to go to a special fancy supply store. It's just be stuff that they can get from their normal grocery store. Oh and that'll be another topic grocery stores. Oh my gosh, and the whole scan and go phenomenon. There's just so many food related topics, kevin.
Speaker 1:Yeah, there's a lot, there's a lot, but I will tell you that there is TGI Fridays is closing more restaurants. They don't have that many left.
Speaker 2:I saw that Our very first date was at a TGI Fridays. Oh, not lunch date, dinner date.
Speaker 1:They used to be really good. They used to be really good. They used to be like every day is what was that? Every day is Friday, yeah, and they were always very perky and happy to see you.
Speaker 1:Yeah, and if you walk in I haven't been into a new one, but all the ones around here there's one just up the road off that highway up there it's like you're walking back into 19. Whenever they started They've got real dark wood. It's the brass At Fridays every day is a Friday. I don't remember exactly what's on their wall, but yeah, it's kind of like walking into Cheers and it's got that smell, the smell of carpet.
Speaker 2:Old carpet yeah.
Speaker 1:It's the bar, it's the syrup, it's just that real old restaurant kind of smell, but it's like the shit's been. The booths have been there for 20 years.
Speaker 2:Oh, that reminds me of a story Years ago there was. None of these restaurants are in business now, but I'm not going to mention their name anyway. A new restaurant went into an old place and they were cleaning the booths and they found peanuts in their shells and the restaurant that was there that served peanuts in the shells. That was two restaurants ago, so how gross is that wow, really yeah, yeah, yep, yep.
Speaker 2:This place had been multiple restaurants and way back in the day it was a restaurant where you could get the raw peanuts. They would bring them to your table and then they closed. Another restaurant went in there years later, they closed, and then the third restaurant that goes in and cleans the booths and found the peanuts and it's the last restaurant didn't even serve peanuts. So yuck yeah.
Speaker 1:Wow.
Speaker 2:So I don't know. I mean, would you say, obviously you've had restaurants. I think chairs are probably easier to clean than booths, right?
Speaker 1:I mean it's all part just with that whole labor thing. It's just a lot of reasons, right? So it's just a lot Labor. Who's actually going to go break the booth down? This is not 1997. Right, 97. It was a great balance 80s and 90s. It was a great balance of labor pool versus money versus economy versus whatever. And you can have people go and go break booze down and as part of the side work or the, you had the dishwasher or whoever come out. Nowadays not so much. Labor's really expensive, but that's a conversation for another day, right?
Speaker 2:Right.
Speaker 1:Yeah.
Speaker 2:Getting back to the dining rooms, new restaurants that they're building have very small footprints because less people eat inside anymore. That's like the whole delivery driver thing we just talked about. Unless it's a super, super, super nice bougie restaurant, most of the time people are just gonna either pick it up to go or have it delivered yeah, I mean who.
Speaker 1:I mean when's the last time somebody went in to a fast food restaurant? And I know, you know we're. There's certain demographics that you know, like our parents, they, they still go into McDonald's and go sit down, and but who in the world goes into besides them? Who goes into aald's and uses the dining room or a taco bell? Right, so they're building a taco bell down the road and I don't even think you can fit six or seven tables in there. But then again, yeah, right, so that that just proves who's who goes into a taco bell and sits down anymore.
Speaker 2:And they also don't want to clean them too. It's less airy to clean. There's the whole industry, as you know more than anybody else. The whole industry has changed tremendously and it seemed like in an instant, in 2020, things changed in an instant and it'll never be the same. Some things are better, some things are not.
Speaker 1:Well, I think that if you're somebody who really enjoys sitting in restaurants, then definitely go into Chili's, right, everybody loves Chili's, go into Chili's, go into, and that's fine, because that's like somewhere where you now their to-go sales are up and everything else. I understand, but nobody really goes into fast food and goes and eats anymore. I mean, I know a lot of people who are. You know they don't want to eat on on, they go into like panera. They don't want to eat on on, they go into like Panera. They don't want to eat on those dishes, they don't. So they just go in, they get it to go and they go. And I understand Panera has a good business, nothing against them, but I mean pretty soon they have smaller dining rooms and they're newer models.
Speaker 2:That's true. But the Panera thing is a whole different thing, because as a business owner I actually kind of like really used to be more of a freelancer. I would go to Panera and have meetings with people. That was my office, so you'll find a lot of people there at lunchtime, even still to this day for business meetings. And then of course you have the older groups like to have their coffee there. So Panera has this whole other vibe of people coming. But the reason why the new ones have smaller dining areas is because they don't want those people loafing around all day. They don't the people with the laptops sitting there working on their computer all day. Maybe they'll only get it one drink. They do not want them sitting there all day. So they're making their restaurant smaller so as not to encourage that yeah, but it's also cost too right so I mean, it's just that yeah real estate is expensive if you can go into a smaller unit.
Speaker 1:I don't know what the average Panera is, but let's just say, let's just take Taco Bell. In any restaurant industry, but we use Taco Bell as an example. This is half of the size of the one up the road which was built back in the day, right, and it's less to heat, less to cool, less to clean. So all the automation which that's a whole, nother episode.
Speaker 2:Yes.
Speaker 1:The automation is crazy in the food service industry right now. No, we don't foresee robots taking over the cooking of the hamburgers or whatever, but I mean they're kind of doing everything else.
Speaker 2:Yeah, I went into a gas station the other day and I can enter into the kiosk how much gas I want. I can take my snacks and put them under this thing and it scans it and it gives me my total. I don't even have to talk to anybody.
Speaker 1:So I don't know. From what I'm understanding, they're working on AI. Ai is going to be taking your orders now, so you'll be talking directly to the system, right? The system will take your order and it'll repeat it back to you, and the only humans there are, of course, the manager and one person to hand the order out and then to cook it. So I think that, yeah, I mean, that's a whole nother episode too.
Speaker 2:All the AI and the automations. I've always said about like robots and stuff. Back in the day we were afraid of robots taking over our jobs, but now robots are going to be taking over the jobs nobody wants.
Speaker 1:Yeah, yeah, and I mean I, I just like a whole nother conversation about AI is as it relates to food. When is it going to stop Like, where's the boundary? How many more positions can it take before humans? Yes, the physical aspect of it.
Speaker 2:Automation Yay, Bring it on right.
Speaker 1:For the restaurant industry. I would say bring it on Right, Because you know what I mean in the most simplest form. At least your order is going to be taken correctly, Right, Right. So there you go. So yeah, I can't wait to get into that one. That'll be exciting.
Speaker 2:Which reminds me of spicy topics. You have a lot of opinions about spices. I seem to have notes here something about you don't like tarragon.
Speaker 1:Yeah, tarragon's terrible. Back in culinary school I ate tarragon because we have to taste every single spice, every cheese and stuff, tarragon and caraway. And the old French chef, he told me he goes. You know he goes. If you hate it, remember it. Remember for the rest of your life so you'll know how to build in your mind, because you just can't take tarragon out of all your recipes. It doesn't work like that. He's so just you know. Archive it mentally and when you learn how to build flavors in your mind, then you'll know exactly where it fits and where it won't fit. So that's what I did. And caraway and tarragon, I just can't stand. So, yeah, it's. Oh my God Right. Yeah, it's one of those. Yeah, you don't have any spices, you don't hate.
Speaker 2:Hmm, spices I hate. Well, first of all, I love like spicy spices, like one of my favorite is Chipotle chili powder, or even like spice blends. Oh, you know, the other day I was telling my daughter remember when Mrs Dash was the best spice blend, and now there's like a million spice blends.
Speaker 1:I love it.
Speaker 2:Yeah, I mean because before it's like oh, the garlic powder, the onion salt and all this and all that, and it's like now it's just all these different. And then the Kinder brand is beautiful. They have like a fajita spice I like to use. So I don't know. I'm really a spice fan. I haven't really ventured into as many spices as ever. You have, I would say, some of the Indian spices my stomach doesn't seem to like, probably because I'm just not accustomed to it. But yeah, overall, general, I'm a big spice fan.
Speaker 1:Spiceology has good spices. Spiceology is really good, really good. Yeah, kinder and Spiceology.
Speaker 2:I don't know if Spiceology is in regular stores. I don't know.
Speaker 1:No, you can order on Amazon.
Speaker 2:Yeah but it's like I'm right there in the store and I want it. Usually when I'm shopping for spice, I need it today for something, although these days you're going to order stuff pretty quick on uh, on Amazon, um. So yeah, we have a lot of we're going to be answering people's questions. So if people could send us through our social media things that they want us, like recipes or any questions you have about the culinary world what's marzipan or whatever, if you have like some weird questions, it's like there's probably not a question too weird for us. I would say.
Speaker 1:Not, really no.
Speaker 2:Like they say, the only stupid question is the one unasked Technically, technically.
Speaker 1:Yes, technically.
Speaker 2:Technically.
Speaker 1:But yeah, yes, yeah exactly, yeah, so I'm looking forward to the questions. If people have any questions, yep, looking forward to them.
Speaker 2:And if people have gripes about stuff in the industry or maybe shouting out to a place that you've had food lately, that was really good it's not just about the fuzzy things. We could talk about the good things too. But it's like many things make the world go around. It's kind of like a yin and yang kind of thing.
Speaker 1:Yeah, everything about food.
Speaker 2:I can even talk about some cooking series that I like and cooking shows movies. I know you have a ton of cookbooks at home. You could share some of your secrets from your archives. It'll be fun.
Speaker 1:It will be fun. Yep, we're going to like it All right. Well, until next time.
Speaker 2:All right, see you later, everybody, bye.
