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
Has Tipping Reached The Tipping Point? (And Kevin Doesn't Care That You're Vegan)
Can delivery drivers really make or break your meal experience? Kris, Julie, and Kevin ponder the hygiene quirks of food delivery, from a parrot with a pension for outlasting generations to the cleanliness of the vehicles transporting our dinners. Join us as we question whether a whiff of smoke or a stray hair en route can taint your takeaway, and if drivers should be held to the same immaculate standards as the chefs behind the kitchen doors. We'll share lighthearted tales of drivers thwarted by tricky porches and the peculiar antics of mislaid shopping carts, all while sprinkling in a few solutions to these everyday delivery dilemmas.
How much do you tip your delivery driver, and does it even matter? Tipping culture takes center stage as we navigate the challenges faced by drivers trying to make a living via platforms like Grubhub and DoorDash. Hear our personal musings on tipping dynamics, from generous gestures for long hauls to the tightrope of balancing budgetary constraints with the expectation of supporting service workers. We unravel the complexities of tipping etiquette, pondering its sustainability in an economy where every cent counts, while reflecting on the moral maze of tip pooling and the cultural expectations that have made tipping a staple in American life.
Let's not forget the smorgasbord of topics we cover, spiced with a dash of humor and introspection. From the global street food scene to a savory meatloaf recipe, we reflect on family food traditions, dietary luxuries, and the stark contrast between first-world indulgences and the survival-driven meals of other regions. Our chat takes us to the bustling streets of international locales and the challenges of dining amid diverse cultural norms. So, whether you're a fan of food debates, tipping talk, or just in search of a good laugh, this episode serves up a feast of engaging conversations that will leave you hungry for more.
Here is a link to the video Kevin talks about on the show: TOP STREET FOODS COMPILATION IN PAKISTAN - AMAZING VIRAL STREET FOOD VIDEOS COLLECTIONS
What should we talk about for the next episode? Do you have any questions? Please, let us know!
We have the parrot and the two parakeets and just three dogs that are left. But yeah, animals are super expensive.
Speaker 2:But you don't have to send them to college.
Speaker 1:No, you don't. But, all the animals we chose live over 20 years. That bird's got like 120 years left on it or something I'll leave you guys, he will, man, he'll have us and our kids and our grandkids, and that bird will be sitting there squawking, you know squawking. I did this to your granddads. I'm going to do it.
Speaker 2:I can just see it a hundred years from now Devin.
Speaker 1:Exactly, he's just squawking at the funeral. That's funny. He'll be like you're dead, I'm not. I told you not to eat that, right, right, so that, yeah, but so yeah, so we're going to start divesting ourselves. Don't do it. Don't do it. It's really expensive.
Speaker 2:How are we going to?
Speaker 1:start the podcast. I don't know, I thought we already started it. All right, so yeah, so the podcast. Yeah, here we go.
Speaker 3:All right, welcome back, guys, to Fuzzy Things in the Quarter of the Kitchen. I'm Chris. I missed the first episode so you didn't get to hear my fantastic voice, but you get to listen to these two right off for a little while. So I'm here to clean some of it up for you guys. Wow, just like that, what the Wow. Just like that, what the Wow.
Speaker 2:Just like that Do we have an eject?
Speaker 3:button. Kevin. Wow, I wanted to see how fast I could get fired from a podcast.
Speaker 1:Wow.
Speaker 3:Okay.
Speaker 1:All right, well, we know where we stand.
Speaker 2:Maybe he'll get invited next episode. Stay tuned.
Speaker 3:Yeah right, I'll plug my other podcast for you guys.
Speaker 1:That's Julie, I'm Kevin. Mr Yaxalot is over here, the scumbag in the corner. I know the scumbag in the corner. That's funny. That is so funny. So yeah. So, chris and Mr, let's talk about what was, how we can talk about Tips.
Speaker 3:Oh my god, just to go, just to.
Speaker 2:Well, you listened to our last podcast and you were like Wanting to chime in.
Speaker 3:Yeah, there was. There was a little bit. I mean, we were talking about Well, you guys were talking about Delivery drivers yesterday and Well, not about the drivers.
Speaker 1:It's about the cars, you know. It's like one of the unregulated areas, right? So restaurants are held to like this, you know, big degree and all this other stuff, and like food can become contaminated and like your air filters have to be clean, which is you know look, we're not arguing that point. But when then you go and you take all this nice food, you go throw it with fucking billy mom in his van that has like one squeaky wheel and it's rusted out and it's like 10 dogs.
Speaker 3:I've been back so so my my thoughts on that, though, are a couple twofold one who cares if it's rusty and on one wheel, as long as it gets a to b, gets a deer house, yeah, but it's filthy though. So so, but with that, everything is wrapped up inside of bags, inside of bags half the time, and it's sealed. Almost every restaurant, now even the well, the Chinese places, will just tie their bags off right. Everywhere else, pretty much, has like one of those DoorDash Uber Eats, grubhub seals something that they're slapping on there.
Speaker 1:True, but if that's accepted, then how come, when a health department person comes into your restaurant and they see dust on a bag, they make you throw it away. You can't use the outside of that bag because it's dirty.
Speaker 3:So even if it's dust, whatever it is, if it's dirty but we all know also that when the health department's not there doing their inspection, that that stuff just happens anyway, true, true, the health inspector walks into the car. Okay, maybe they'd say something. But like that's the whole point of it though, right. So the whole point is. But I look at it more from the practical aspect of like, the food is still fine, right, there's nothing that could be wrong with that food, because just because the guy had some dog hair on the it's a lot on the, you'll see it doesn't mean that the food got contaminated with it.
Speaker 1:I mean, even if the, even if it's really bad and the car is really bad, right, maybe? So there's, maybe it's just a whole type of thing with people who think like me, then you know, I don't need a super sanitary, it doesn't have to be super clean, like I've had you know orders that come out of a car. You're like, yeah, you know orders that come out of the car and it's just like, oh, okay, and then you, and then you have this guy, yeah I mean, look part of.
Speaker 3:That is a pet peeve of mine also that the delivery drivers often do not use insulated bags and you are supposed to, like, you're supposed to have one of those thermal bags and you should be plugging all your orders in that, as long as they can fit, of course, and taking them out of there, so shouldn't really matter how dirty the rest of your cars yeah, but where do they put the drinks?
Speaker 2:are the drinks in a bag?
Speaker 3:so that used to be a bigger issue where, like sometimes, especially if it's a one drink, I'd have to put it like bicupper right. But most of the time now I've noticed that they're putting it in the cardboard holders and then they'll put that inside the bag with it too, and they'll wrap that, so they'll use it as kind of like a base to kind of keep it stable, and so that way it's all wrapped together.
Speaker 2:No, we're just. I was asking about the cups, like the drinks.
Speaker 1:You know, McDonald's has a down path.
Speaker 3:Well, that's what I'm saying, Like all of them, like, wrap it in with the bag. Now, right, that's all sealed off as well, and, like I was saying, they should be putting it in a thermal insulated bag. So it's actually an extra layer of protection too.
Speaker 1:You know so the one-streaming dose. So there are some restaurants and just for clarification, there are some restaurants like, if that bag is perfectly sealed and it, you know, stapled or whatever, not in front, right, you start getting shaky when the bag is open, you know, for because because a lot of restaurants they don't, they don't they get those cheap clamshells, you know how they are, they open up in the wind of you know, just like you breathe on them and they pop open, right. So that's fine and I guess I should have clarified. I have a problem when it's just like an open bag, like when you go to Walmart you put your shit in the bag and you take it out. Yeah, so that's what, that's the fear, right? Because what happens if it popped open?
Speaker 3:Well, I mean that's why so many places have gone to like stapling and putting those you know sealed labels on them. Now, a lot of those stickers suck when it comes to like paper bags especially, but that's what I like. If it's like tied off or stapled, those are obviously kind of the best bets.
Speaker 2:What if the car is smoky, though? Does that permeate through the bed? I?
Speaker 3:don't know if I had that actual issue, but I could imagine it could be.
Speaker 2:I mean.
Speaker 3:I had but I mean, who doesn't like some smoked meat and stuff? It's not that great.
Speaker 1:I mean, if there's a couple guys it says you know, smoke doesn't bother me, though you don't just put tobacco in your smoker at all.
Speaker 1:Yeah, right, I mean so from. You know a couple of you know cigarette, or you know the big, you know the big fat, you know cigars. Yeah, you had blunts or whatever they do. I mean, I've had food delivered where it's just rolled out like I don't care about that as much as I do you know, because obviously smoke is not you know cigarette, smoke is not gonna. You're not gonna taste tobacco when you eat your eggs. Right, you will taste or you will find like hair and dog hair sure.
Speaker 3:I just don't think that you're really ever much in danger of that getting into the food. You're more in danger of getting into the food from the person that made it than the person delivering it right?
Speaker 2:Yeah, he's bringing me back to that Mexican place and there was a big old black fat hair in my food.
Speaker 3:And you know, one way to also solve this, kevin, is to stop being that person that keeps going out to the car and just have them drop it off at the front. Because I'll tell you, as a delivery driver, unless you're handing us extra tip, I sure as hell don't want to have to go up to the front door or like knock on and talk to you and hand it to you like. I'd rather just drop it there. Take a picture, get the hell out of there yes, you never know who's gonna open that door.
Speaker 1:No, no, so well. So the the reason I stand down, but I never approach the car. I always wait till they get out of the car. I don't go up to their car door. No, I'm not even saying that but we have a door. Yeah, but we have a step right. But you're interacting with them. No, I don't interact with them. I'm like thank you very much, have a nice day. That's still an interaction. Okay, so true, but we also have a step on our thing that most DoorDash drivers cannot negotiate.
Speaker 3:Yeah, that's yeah. That pet is that other pet peeve of them?
Speaker 1:leaving in front of your door so you can't open it every time. No, like they fall off the step. So our porch? No, no, no. So our house is built in 52. When you look at it, we have a really skinny porch right and it's just a straight like two foot drop and then it goes into some bushes, and then it goes into some bushes and then it goes into the rolling acres of our front lawn, right, okay, so when they get up there, they kick their picture and our door. There's, like you know, six, seven inches from the edge of our door to the end of the house, and that's how big that slab is. Well, when they take the picture on the front step, they don't reverse, turn around and reverse, they step back. They step back and guess what happens? Boom, they land on their ass and they're out in their front yard.
Speaker 3:And they just had a two-foot drop, if it wasn't for the part, I'd say we could definitely sell that on TikTok.
Speaker 1:Yeah, that's what we're saying so we did do cameras but I just have them go out and I just go out and go get them, Like I'll meet them up halfway to the driveway.
Speaker 2:Yeah, you don't want them getting hurt. Yeah, you are not alone. Especially in the dark, they can't see.
Speaker 3:Obviously I mean. So I understand that, I guess. But yeah, I will say, you know, talking to other delivery drivers you're like nobody wants to have to actually talk to a person. No, we don't want to or hand it off. It's like no, I just want to go put it up there and leave.
Speaker 1:Yeah, but I don't need some door dash.
Speaker 3:you know anybody falling off that and cracking their back either, because you know we had a young kid, you could always have them leave it like further out, so it's not actually on the porch with them. Have a designated drop spot.
Speaker 1:Yeah, have a dozen drops bud, yeah, but do they? I mean, come on, you're right, half the time they don't leave it three and a half quarks south southwest of my bumper. You know what I mean? I mean, yeah, so we tried. Hey, can you leave it at the breezeway? Right, because it's the, it's the main door and it's the breezeway. Can you leave it at the breezeway? Nope, they go right to the main door yeah, so we're just like you know what, I'll just go out there, I'll take it from them.
Speaker 3:Well, it's okay, I mean I stopped at Ross like dress for less, like the clothing store or whatever, yesterday. I just want to get out of the house to do some shopping. Wait, Where's your Ross at? It's in there. There's a Ross in there.
Speaker 1:He yeah.
Speaker 3:But speaking of people not reading signs literally right by the front there's a big sign on the wall that says Do not leave shopping carts here for safety reasons, like thanks management, and legitimately. Right underneath that sign there's a shopping cart. It's a magnet. It's insane, yeah, yeah.
Speaker 1:Yeah, you know, on the DoorDash driver or on any of the door dashes you'll reach whatever. You know, I don't think they mind, because we tip really well, Really well. I mean, you know, so we always have to hit custom. So they give you three options or whatever, and we always have to hit custom. We always tip no less than $10. And then, of course, you know the ones coming from far, like because we love Chili's right, Chili's. Who doesn't love Chili's Right? I don't like the rest of them, but Chili's is good.
Speaker 3:Yeah, I think you're trying to get pluggy Chili's Red Bull. If you're listening, I'm open Chili's.
Speaker 1:Man, Everybody can love some Chili's, so Chili's when they come from Chili's, because the maximum is $18.50. So we put in like $25, $27.50, $30 or whatever, and then we never have a delivery problem ever.
Speaker 3:So you know, with that, I tend to base my tipping on there based on delivery distance. I don't go based on what I ordered, because that's not really fair for a delivery driver, really, because, like, whether he delivers a 70 steak or a 15 you know burrito, it shouldn't matter, he's delivering one bag, like.
Speaker 1:So you're what the mileage?
Speaker 3:is yeah, yeah, and the problem is like what delivery? Driving now, like I we've when I did grow up in the past the fee, like the cost they actually gave you the fee, the base fee was actually not bad and tip four actually pretty decent. Whatever that base street has not adjusted for, you know, inflation, cost of living no, if think it's gone down and I know all of the like Lyft and Uber has gone down also and so it's more and more just dependent on the tip. I mean, I just did some deliveries the other day. Does it tell you what the tip is, does it not? Yeah, because you're so. It depends on the service. So Grubhub doesn't tell you what the person's tip is when you go to accept or decline it. It just tells you an amount and the distance you're taking, so you can do like a quick mileage.
Speaker 2:You know calculation, basically, yeah but you don't find out after the words, but you complete it and you find out what part of it was the tip.
Speaker 1:But door knock. Oh, so they just give you the total Correct.
Speaker 3:It tip and I mean total, correct it kip. And I mean so it's just basic mental math, right? I mean just mental gymnastics. Well, yeah, I mean. So. Look at this. So this one delivered. It was seven miles. The delivery pay, the base fee, was three dollars and eleven cents. So if nobody tips on that, I'm making three dollars to go seven miles. Yeah, and that's not including your drive to as you go pick it up. Most of the time it's just the actual delivery itself. So you know this one. Let's see what's one of my lowest.
Speaker 1:How much did they tip?
Speaker 3:you for seven miles. So in this one, 13.2 miles, yeah, it's $5.58. Yeah, but how much did they tip you? That depends, but like, so for that one it depends.
Speaker 1:Like it doesn't show you well, I mean it tells you afterwards. But I'm saying so depends on the ones that are.
Speaker 3:But I'm saying, I'm telling you what's the problem is actually jack shit. Basically, like you're getting about 50 cents a mile, maybe, you know, maybe. And then, but like some of these, like this guy tipped 14 bucks like okay, that's nice, that makes that delivery worth it. Some of the other ones four bucks, well, four bucks plus $4 on the delivery pay, so $8 to go 9.3 miles, you know when we did DoorDash at the beginning of the magazine, we had to close our restaurants and it was all fucked up.
Speaker 1:We DoorDashed for a month or less it was less and back then DoorDash did not give you the tip amount at all. It just said do you want to accept this run? And that's it. And you know so. There's a run in Chipotle. You know, chipotle, do you accept a run Because you're close? It didn't give you shit like nothing. No, you knew you got $2.79.
Speaker 3:Yeah, but you know they stopped doing that, right? Yeah, because it was dropped off the foreign platform.
Speaker 1:Yeah, but yeah, yeah, but you know what, though? I ran into this guy that you know I used to pal around with or whatever, and then he's like no, it all changed. And because he's like oh, I just declined it. And I was like, well, when we were doing it, if you declined three orders, they deplatformed you for the day. Like you're just, like, they just took you off the whole thing, like you can't. So we would go two and then, sure enough, on the third one, we'd get fucked over Like a hardcore fuck over, like you know, $20 for $3.50.
Speaker 1:Yeah, so it was $2.79 and we had to drive from. It was like fucking 13 miles, 14 miles, and it was in this big fucking house right, must have been a half million dollar house or whatever and it was four drinks and breakfast for four and that motherfucker didn't leave. He left zero. I mean zero.
Speaker 3:No, but I mean so they did change, at least on Grubhub. I don't think they ever deplatformed you for declining, but 100%. If you want to actually make any money during that day, don't decline anything, because if you do, you get shoved all the way back to the bottom of the list as far as pay-per-view. So then, you just end up sitting there for like another hour waiting to see if you get pinged.
Speaker 1:Hey do you, do you, so I don't do it anymore, but you do, do you double lap, double and triple lap? I don't.
Speaker 3:The only thing I've done in the past was I had Grubb up and I had like lift up. But it's that the same thing, right? Well, if we got passenger's one, right right. I did a little bit of that. No, I'm talking about double food. Yeah, I've never done it. Yeah, because we have. I've seen a bunch of people that have done it, but it is.
Speaker 2:What do you mean by double food?
Speaker 3:I don't get it. You'll have your Uber app up. You'll have your Grubhub and DoorDash.
Speaker 1:And then you go into the Chipotle and there's three orders man, we oh so I mean really, I mean.
Speaker 3:So, are you asking about different apps, or are you asking about if you have multiple orders picked up at once?
Speaker 1:No, no no, no, no, no, no. Double apping that means you've got Uber and you had DoorDash and you're at. You know, I mean the Ulogs. I mean we say Chipotle because it's the most common one, right? So, and literally this like was from Chipotle, so that's what we use.
Speaker 1:And she had Uber and DoorDash and I was the Uber eats customer and she was going all around, like eight miles away, so I text her like what are you doing? You know like, are you just hanging out at home or like what's going on? Because I'll just cancel the order and she not answer. So I said, okay, I'm gonna cancel the order and then I'll just get my money back. Well, with uber eats you can't cancel the order if the driver has been assigned, so it is so uber, you have to go through like support, whatever, but there's no numbers, it's all ai and it's a terrible platform. Oh oh, it's fucking horrible. So I quit using Uber Eats altogether because you can't DoorDash. You can at least get somebody right, can you understand them? Good, right, halfway, maybe because I've had DoorDash, but at least somebody answers and they can resolve it. No matter what, Uber Eats has no customer service number, none, like none. You can't find it. So you just have to give the AI whatever your problem, and then it sorts it out, and then whatever.
Speaker 3:Anyways, you have to play with it for a while to actually figure out how to get it to the right spot.
Speaker 1:So, anyways, so long story short. We waited an hour and a half and she comes and she goes. Oh, please don't report me. I'm doing door dash and uber eats to try to feed my kids or whatever, and I'm like oh, is that how you're paying for the, for that big old mercedes suv? You got going on.
Speaker 3:You know like our food is stone cold yeah, yeah, well, I like I understand it to some degree right, because I've, you know, I've been even the driver just sitting there and waiting and like I'm looking over this guy's. You know he's got four orders he's picking up now, but that means he's also making all these other orders wait and there's no route optimization. They're two different platforms. So I understand that he's trying to make money. She's trying to make money like, respect it, respect the hustle, whatever. But yeah, as customer you're absolutely screwing. Who's calling?
Speaker 2:But they don't care.
Speaker 3:So, on DoorDash. Can you see the tip? I've never done DoorDash, my roommate has, and I believe that they do see the tip on there. Yeah, I think they split it up Now. They could have changed it, since he did it too.
Speaker 2:I mean, that's what I heard. Yeah, and they won't pick. If you don't have a good tip, they won't pick it up but I mean, yeah, I hardly said.
Speaker 3:I mean I've been there. I'm like looking at the mileage and getting up with the amount is I'm like she's you're kidding, right? Yeah, no, absolutely not. Look, not doing that.
Speaker 1:Yeah go fuck yourself, you know what. So I'm gonna tell you another thing about that, right? So okay, I don't mind. I don't mind tipping the drivers, not a problem. Not a problem, you're bringing me something, you're doing a service or whatever. You know what I went into and I'm going to change the subject for a minute. I went into an ice cream shop just right up the road and I said I want a large vanilla shake, and they said okay, it'll be $5.87. Pull around. So I pull around. And, man, these fucking peoples.
Speaker 2:Didn't we cover this yesterday?
Speaker 1:No, but I'm going to know because we're all tipping, so I'm going to go into tipping, but he really hates this ice cream place. No no, no, no, I love the ice cream place. It's just that they put this clunky big thing out and you have to hit custom, then zero to use your card like they. They don't take your card. You have to tap it yourself. But before you do guess what, you have to press one of these buttons 5, 10, 20 or custom, then zero right.
Speaker 3:Well, do you know? I'd be very curious to hear is if those employees that are now tip eligible are getting the tipped minimum wage now, if the ice cream place is putting it on on them.
Speaker 1:No, no, but, but. But how are they going to do that? That's illegal because it, because they're not servers, because they're making ice cream.
Speaker 3:As long as you make tips, it's tipped minimum. Do y'all have to be a server can?
Speaker 1:you wash dishes as a server? Can you mop floors as a server? Yeah, I mean in your area, I mean from from what I understand I mean everything.
Speaker 3:I mean I've worked in obviously all the restaurants and whatever.
Speaker 2:And yeah, I mean you were multi-purpose so you did all that stuff too so a person is mopping and they have like a little tip jar attached to their waist.
Speaker 3:I don was saying can a server go and also be mopping?
Speaker 1:Yeah, but I don't think that those 16, 17 year olds are making $5 an hour? I don't think so.
Speaker 3:The business isn't getting shady, though, too, and that's part of it, and that's why everybody wants to encourage tipping, because then they don't have to pay their employees as much of a business.
Speaker 1:Yeah, it's corporate welfare, yeah, yeah, but on the same. But here's the question though when does the tipping, where is the line anymore? Do we tip McDonald's? Do we tip Wendy's now?
Speaker 3:What he's actually speaking about it. I mean, it's an ice cream.
Speaker 1:I mean it's easier. Well, he's actually speaking. I mean, it's an ice cream is. I mean it's easier than wendy's? Wendy's has six foot girls and three people and all that other stuff, right? So is it not so much anymore?
Speaker 3:you know, I think it's funny though you didn't bring up that like, oh, I don't think robots are replacing it. You know, I was in vegas and they had one of those uh cocktail making uh robots. So you go up, you tell her once and it has two big mechanical arms that it makes you drink. So it is moving towards that direction.
Speaker 1:Yeah, but it's not.
Speaker 3:I'm not saying it's happening tomorrow?
Speaker 1:Yeah, because that's a novelty. I mean, do you know how much they paid for those things? I mean, it's Vegas, right, yeah, but they don't have to pay.
Speaker 2:you know, the robots always show up and they're not late and they do their job.
Speaker 3:You could run 24 hours and then run 24 hours.
Speaker 1:And then run 24 hours and then end up throwing the glass on a customer's head.
Speaker 3:You could actually get back to 24-hour operation if you ran robots in the kitchen. Well, look, because all that went away with COVID. I mean, I'm all for it, I'm all for it.
Speaker 1:I'm all for automation. I think that we need to have more automation. I think that automation is going to be doing great.
Speaker 3:Now, if they start expecting us to tip the robots, I think that's where I'm drawing the line. I don't know they could pick it you know.
Speaker 1:But for now, where I mean I don't mind tipping, but you know that's like tipping in restaurants, so you send a tip back to the cooks. Do the cooks really? Does it make it back to the cooks? I'm going to tell you that when I was in food service it never did that, just went in the pocket of the server, and you know.
Speaker 3:You every once in a while, get it out of servers, right and like they'll.
Speaker 2:Once in a while. Yeah, yeah it starts.
Speaker 3:Yeah, tip is if they're giving them like massive tip, yeah, we'll do it because it'll be trouble.
Speaker 2:But yeah, and every place does it differently so.
Speaker 1:So where does that? So where is that line then? No, where's the line to where? I mean, do we just tip everybody now? I mean, so we all have to have like a bunch of like hundreds and hundred dollars and ones and fives and tens.
Speaker 3:Well, I mean at the end of the day, because my landscaper asked for a tip at the end of the day, because my landscaper asked for a tip At the end of the day. As long as we keep patronizing the businesses, they can keep getting away with it, because corporate greed is rampant and they're going to keep trying to do everything to save a buck on their end. So if they can get you to pay some of the wage for that employee, they're going to do it.
Speaker 1:And when it comes to Wendy's or McDonald's or D whatever, whatever, any of these places, Some of those companies, like Wendy's and I will backtrack that I use, you know, just as a normal fast food, but Wendy's does prohibit their people from taking tips. I mean, somebody needs to tell their employees that, but I'm not supposed to. But you know I mean, so that's fine.
Speaker 3:You didn't hear that from us you know, yeah, so it, it's just the wine um how much money you know they're kind of you're not supposed to, kind of leads into another area of tipping, which is always kind of funny, where, um, you're supposed to pull tips like a restaurant or boy, yeah and then like you always have those customers, those customers.
Speaker 3:they're like, well, you just keep this part for yourself. You know, like, tip them, but I just want to give you a little bit extra. Yeah, like you're supposed to be honest, you're supposed to actually put that back in the, you know, shared pool. It doesn't.
Speaker 1:But you know what? And here's why I ask, because you know times are bullshit right now. People don't have a lot of money and just to go off, and if you take your family out, for you know let's just say an ice cream, right, and you don't have a lot of money, can you afford to give out another three? I mean, yeah, some people are like it's only three dollars, whatever right. But I mean, for a lot of people the struggle is real.
Speaker 1:And then so if you have to tip out every fucking where you go, you know, let's just say you're taking the fam out and you have like a hundred dollars to spend and you're like, okay, we'll go get, let's just say, sonic, and then we'll go to the ice cream place and then we'll go here, you know, whatever right. So are you really going to try and you only have a hundred dollars? Are you really going to want to allocate ten dollars of that just to tipping people at a fucking ice cream shop or at a restaurant? You know, like at least in a sit-down, when you go into a Chili's and Applebee's and anywhere else, you know you have to tip. So people don't, they go, get to go, but now you have to fucking tip to go.
Speaker 3:Well right, All right. So tipping to go is kind of a little bit of a sore spot for me because it depends on what kind of to go. If it's fast food to go, like, I don't think that honestly you should be tipping, because they should just be getting paid more hourly. It's basically a back house position. Most places cooks don't get tips, right. It's kind of the same thing.
Speaker 1:Yeah.
Speaker 3:However, you know, I worked at Outback and one of the positions I moved through was to do a takeaway server and for that I mean we took the phone call, we placed the order. I mean we had to handwrite the order, go hand in the back. We had a packer back there who was also Expo. So the Expo to Impact made sure everything was perfect, brought it up and then we also took a curbside. So every step of of service in between, other than the fact that Wait a minute. So who packed it? So, like one of us, we'd have usually like two of us working and one person would be back on packing. So there you're expoing and packing for takeout and then the other person's taking orders and they're taking. So who volunteered for that job? What do you mean volunteered who? What server said I want to go do? Well, it's usually what you go into right before you go into full serving. So, like I went from busser to host.
Speaker 1:So they paid you as a server, knowing that you're not. They paid you as a tipped employee knowing that you're not going to get tips Correct. I mean, if you do, it's like minimal.
Speaker 3:Well. So with that, though, I mean, all I expected and hoped for was obviously 10%. If we made 10% on takeout real tips instead of the 20% you do for a normal server that was plenty Because we do decent volume, right. So that was all we were hoping for. But I remember I think it was Oprah I know I've heard this from somebody I think it was on an Oprah show or whatever and she at one point said one way you can save money is that you can just go and get carryout from anywhere that you go. So you go and sit down and get carryout and you don't have to tip. And I said whoa, whoa, whoa, you've got to survive on those tips. I don't need to tell people not to tip on that. Like I said, mcdonald's any fast food is one thing, right, but some of those other steakhouses and higher-end establishments there's a decent amount that goes into takeout service. It's not just your basic McDonald's.
Speaker 1:It's not a Big Mac, a Fry and a Badminton. But you know what, though? There's a lot of people out there that say, if you can't afford to go out and tip, then don't go out. I agree with that. I do too. Don't go out and then have people like if you're sitting down at an Outback, yeah, you have to tip because that's full service, right, you get salad, you get whatever the. The only thing, and the only reason that I had a problem with it, is that do you tip the server? We'll go back to the other part in a minute because I want to get this out. Do you tip the server if the server takes your order? The expediter brings your order, the busser repills your drinks and then the busser comes back and takes your thing and the server drops off a check.
Speaker 3:So so I know where you're going with that. Yeah, I know we talked a little bit about that in the past too, but part of that is that the server also tips out all those positions. So you like, as a server, like you're tipping me, but then I go and I tip out my buzzer, I tip out my host, like so they're getting part of that anyway. Yeah, but the host has nothing to do with it.
Speaker 3:they just seat you and throw some menus at you and say you know Well in Bobby Mays you would be your server and you know, to the point of you know, this takeaway server did you volunteer for and I used to be.
Speaker 1:Host was a tip position too, yeah, but I mean, I used to be a server for a while and I'm going to tell you, if you do not tip out your host number one, you're going to be in North fucking 40. Number two, you're going to be sat. You know either that or you're going to be, oh, and somehow you're going to be in the section that has, you know, five, two tops.
Speaker 2:Or the wobbly table. Yeah, right yeah, yeah, right yeah.
Speaker 3:Yeah, well, I mean, it depends on which restaurant you're working at too, because some places, host is also your busser. Some places, like, the host is rolling your silverware which like out by that Number. One thing I hate in the food service industry to this day Rolling silverware, rolling silverware. I can hate rolling silver war, like I purposely, like I was actually due to the rolling solo war. I purposely was slow as fuck rolling solo war so that they would stop giving me that shift. Well, yeah, like you, just go. You're hosting, you're up front, you're a better personality, we don't need you rolling.
Speaker 1:Well, yeah, because if you did it fast. That's how it's going to be. That's all you're ever giving, yeah.
Speaker 2:We haven't even talked about the whole idea of cash tips.
Speaker 1:Well, tips are well. I mean, I know you hate cash. I don't carry cash at all. I don't either. I don't Like. Everything is on a card.
Speaker 3:I used to carry more cash than I've gotten mostly away from. I'll always have, like you know, 50 bucks or something on me for, like, hey, my card doesn't work, or for whatever reason right.
Speaker 3:Emergency me for like hey, my car doesn't work or for whatever reason, right, but emergency, you know, when it comes to tips, actually it's a kind of a good place to talk about, uh, with like those ice cream shops they can bring up, because tipping was always kind of there, but it was in the form of just a little tip jar up front, a starbucks job, and okay, you might throw me a buck, two, bucks, five, if you're just a really nice fellow, right? Yeah, throw it in there. Like you didn't have a percentage of sales and like an obligatory duty to it, right?
Speaker 2:No one was sticking it in your face.
Speaker 3:Yeah, it was always just like, hey, if you could throw us a few bucks, we'd really appreciate it. Like there you go.
Speaker 1:Yeah, because when you're tipping, when you're on vacation, like in Vegas or wherever you're going, you know you're going to make tips. Because you have that built into your budget, you're in a good mood, it's great service, you're going to tip large, whatever, but you know here, when you're at hold and that goes back to that family that's on vacation, right, obviously they're not going to go to Outback, they're not going to go. You know they're going to go to wherever. So, not today, but in the near future. Should they really be putting aside 10% of their $100 just to go to tips? I mean, like, what's that all about? Right, like an ice cream shop? Yes, you can hit zero, sure, you can, everybody has the option. I mean, you got to go through a few steps and then whatever, right, and it's through a drive-thru. So where's the line of the whole? And I know it keeps moving, but where's the line, like you know, should?
Speaker 3:we just start tipping everybody. Well, I just don't think there is a line because, like you talked about yesterday, it's so ingrained in our culture that we're a tip society, nice. And because the corporate entities are not going to want to move away from that model. Like it's not, like you're going to go to a spot. Well, they did, though. They tried, a couple did. It's not like you're going to go to a spa.
Speaker 1:Well, they did, though they tried A couple did. Yeah, but they failed miserably. I mean, can you imagine?
Speaker 3:walking. It has to be a widespread adaptation right.
Speaker 1:Yeah, true, but who's going to be the guinea pig? Who's going to end up shutting down half their restaurants?
Speaker 3:No, honestly, the only way that you could ever do it in this country is it would have to be government regulation. That's it.
Speaker 1:Yeah, because who's going to pay? I mean, look at the other side of it, how much are we going to pay?
Speaker 3:But you don't worry, it's going in the other direction because both you know both guys are going to want to go away from taxing tips and when you do that, that's incentivizing tipping right. Yeah, and I get it. Being a server bartender in the front of the house the worst part of my life. You get used to that life and you don't want to get away from it honestly, because you get cash in hand at the end of the night and that's a really addictive way to go through life. It's like hey went into work, walked out with $400 cash and guess what did? I declare that?
Speaker 1:no, maybe I declared a small percentage, but like yeah, but I mean, what are the percentages that you know? Now, if you're just telling me I don't have to declare anything. Yeah, it don't have to work you know, I've seen a lot of servers and when, when I was in las Vegas, a lot of servers broke as fuck and they took home mountains of money every day. I get it, though, because I used to be one, and guess what?
Speaker 3:Well, because I was broke as fuck. There's no incentive to budget because you just go. Hey, I'll just go make it back tomorrow. You know, that's right. You don't have to wait two weeks for a paycheck, you just go. Ah shit, All right, I just lost $600 in the casino. It's fine, I'll make $800 tomorrow night.
Speaker 1:I'll just go put on a little bit of an extra smile or just fucking be super happy or whatever. Oh, I forgot to pay my rent. It's okay, I'll have it in two days, just in tips right.
Speaker 3:I'll take the clothes, I'll give up my first cut. Exactly what?
Speaker 2:I want to know is if, let's say, you have a house full of kids and mom goes and picks up all the food at multiple places.
Speaker 3:they should tip mom, I agree.
Speaker 2:I also think moms need to self-spoil their kids like that I might be talking about my kids, where you're eating tonight, and that's it. I might be talking about myself.
Speaker 3:Well, I'm going to tell you how Well you'd self-spoil your kids. I might be talking about myself.
Speaker 1:Well, I'm going to tell you. Well, you'd stop spoiling her. I'm going to tell you what my mom did. My mom just straight worked out and says if you don't eat, it looks like you're going hungry. You'll eat breakfast tomorrow morning. And that was that. Like yeah, and she's just like eat it or go hungry.
Speaker 3:My mom spoils a little and my grandparents don't get me wrong definitely spoil this. Oh yeah, like every time we sleep over there or whatever, it was always like a big breakfast from McDonald's you get in the morning. We were all super excited, but my dad Complete opposite. My dad was very much like yeah, this is what I'm making tonight. You're either eating or you're just Like that's it. And it was, you know, beef tongue stew. Okay, well, guess what? As a kid, you learn to eat a bunch of different stuff that way.
Speaker 1:Just push the beef tongue aside and eat the stew. No.
Speaker 3:I actually enjoy the beef tongue.
Speaker 1:Okay, yeah, just don't even think about it.
Speaker 3:But did she make liver?
Speaker 1:Yeah, I never grew like liver in a bean sponge. You know my dad loved that shit. And I can't, I can't, I can't, I just can't. I don't like the mineral-ly, iron-type of haste.
Speaker 3:Now, if you told me that eating liver would somehow help my liver survive longer with my alcoholic tendencies, you know, maybe I could put back into it.
Speaker 1:Wow I would just quit drinking more if I did before. I mean like, yeah, I'm good, I I can't do. You know what there? There's a lot of things I can't do, I can't eat, and that's one of them.
Speaker 3:Yeah well, you did not a lot I will say for, like I will say for a chef, you do have more stuff that you don't like than I would have thought. That's true, true.
Speaker 1:Look, let me tell you I don't eat from other people's houses. Number one, and thus it only happened twice. It's fine. You're on the Google food dealer, I won't do it. If people bring me food here, I I won't do it. Um, if you bring me, if people bring me food here, I won't touch it. If I go to your house which is rare because I rarely go out and socialize anyways but if I do, then yeah, you know your kitchen looks clean and you don't got fucking mold monsters growing out of your refrigerator.
Speaker 2:Fuzzy things in the corner.
Speaker 1:Exactly, exactly, then I will, that's going up the ceiling, Faith Right. But then you know, yeah, it's not really so much a fear as it is that you may have put something in there that contains nuts well, you have a real yeah allergies are all there yeah, yeah. So people are like oh, I get sick. And it's just like yeah, I'm a little beyond that white. I've got nine epi pens. You know all around, you know one's always in reach right 30 seconds for the epi pen, 30 minutes.
Speaker 3:Get to a hospital like that type thing going on and so for that, you want to insert the tick right.
Speaker 1:Oh, come on. Why could there be a gay thing of you?
Speaker 2:I was thinking of the tipped hour.
Speaker 3:Well, that's what I was looking into, man. What's not talking about where I was going with that? Yeah, well, you know what's not talking about that? That's a dark cavern of souls.
Speaker 2:Well, speaking of, we were talking about liver and stuff earlier. This is not politically correct these days, but when I was growing up, my father worked in a factory and you know six kids, you feed your family. So we actually raised animals for food and nowadays people are horrified and I'm like well, when my nieces and nephews would come over, we would pet the bunnies, but for dinner we would have rabbit.
Speaker 3:so I will say I've actually seen that trend bucking a bit, though, like more and more people are having the chickens and stuff at their house, like even in, like suburban areas like they're really just having the eggs, not eating. I they mostly do the eggs, but yeah, they'll eat them too. It's just not as cost effective.
Speaker 2:Well, maybe they're like tired of the chickens and then the rooster in the morning. It's like what happened to the chickens Well dinner.
Speaker 1:Well, I guess that just depends on how hungry you are, right? So my great-grandma, when she lived in Baldwin Park in Los Angeles, she raised chickens and she'd just go out there. And she'd just go out there and step on the neck and pull the head off and let it run around and but that's. I mean that was back. You know she was, it was 84 and she was 84. She was born in 1900. That's how they lived. So I guess it just depends on how hungry you are. I mean, if you're gonna starve because you won't kill a chicken, right?
Speaker 3:that's a probably different. I mean, everybody can have their own diet too, and you want to be a vegetarian, vegan, whatever? More power to you.
Speaker 2:I mean I can't do it, but yeah, there's no way we wouldn't have survived at home, if if that's something we will have to dive into is definitely the diet, diets and yeah because when you select vegetarian, pescatarian, vegan or whatever, that is such a first world diet right, that is absolute first world.
Speaker 3:It's just a luxury to be able to do that.
Speaker 2:Yes, absolutely the prices on those products.
Speaker 3:And not only that, but just like most, like so much of the world, is like going. You're hungry, yeah, oh, hey, for you to be like oh, I'm not gonna eat that.
Speaker 1:No, no, no, go check, go into here. Look, I want to show you. This is on youtube and I watch this all the time because, yeah, well they can't see this, but no, they can't see this.
Speaker 3:There's a link.
Speaker 1:You can put a link to it, right, okay, so I'm gonna tell you, if you ever think that first world, you know the vegans, the vegetarians, the pescatarians, the ovo dough vegetarian, all that other shit, it's so fucking. I mean, it's just like I, I don't know what to tell you. Number one I, I think it's just bullshit. Number two they've never experienced fucking hunger, never. Nobody's going to go if you fucking starve, because I grew up really, really, really fucking poor. I spent like two years learning to balance my ass in an almond tree. That's why I have, because that's all we ate. Well, that's enough, because we didn't's all we ate walnuts and nuts, because we didn't have any money.
Speaker 1:I grew up in, you know, I say I'm from san diego and I'm actually from a small farm town in the middle of california and I grew up on grapes, what, uh, um, the green ones, tom thompson grapes or whatever they are, and never, I've never and you know we used to eat raw corn and shit like that. Going back is that we never had that luxury. So people have all their own preferences. I don't care, right, you be you, I'll be me, julie's Julie, chris is Chris and whatever. But if you're going to sit here and try to fucking tell me some stupid shit. You know.
Speaker 3:You're going towards the end where they like to shame, basically, other people for not being that way.
Speaker 1:Yeah, so I'm going to show you here.
Speaker 3:I think that's, in general, the way that this world should work right now. It's like everybody just take care of your own man, like, be whoever you want to be and just leave it on the outside.
Speaker 1:Yeah, you know, like don't worry. Yeah, I mean, but that's not it.
Speaker 3:So that's not how, unfortunately, that's not how human beings are designed.
Speaker 1:Yeah, so when we go into this, these are videos and I love street food. I resonate with street food. I do a lot of fine dining, of course, our customers and stuff like that. Is it my forte? No, I love just simple street food. And when you look at the street food from all over the world, like here I'm going to show you there's one in Pakistan and there's one in Afghanistan and they just film it. There's no voiceovers, they're not. Oh, this is what we do. It's just like reality TV without the reality bullshit. Right, it's just a guy and he's sitting here recording and they're setting up their food stands and shit like that. And at first I looked at it and I was like, oh my God. At first I looked at it and I was like, oh my God.
Speaker 1:But when you go on a deeper level, after you spend three hours watching one of these videos, you really fucking appreciate what you have and that really makes you reevaluate. It makes you reevaluate how important the shit that you think you need and the shit that you think you don't have. It really places an importance on that. Everything you know about food safety, how we're trained. It really takes you to a different level on how sanitized we are, all of our health department codes and standards, and everybody's running around quoting all these standards and all this other shit. These people could give two fucking shits less because their only mission is to fucking eat for that day. Now. There's no words, nobody's talking, nobody's voice over anything like that. But you can see and I know it and for anybody out there, you know when you fucking look at somebody, you know when they're hungry, because hunger has a certain fucking look at that look, it's fucking, it's just a look, right, yeah. And so I'm sitting here watching these people here and I became very appreciative of of what well we have. I'm going to send you guys the the link here in a minute.
Speaker 1:You start to realize and that's when you brought up all the vegan and vegetarian and they eat pita bread with or it's not pita bread, my apologies, it's whatever bread they have in pakistan and that's their lunch and they're just happy as fucking shit to get it. So so you just realize. So when I first watched the first one, it just changed my whole perspective on everything. So you guys know we're going through a tough time with the company and some shit happened and it's all political, corporate political corporate political. Enough said, enough said so yeah. And then you start getting down, you start doing this, you start doing that, and yeah, man, yeah, so. And then you start getting down, you start doing this, you start doing that and yeah, man, yeah.
Speaker 3:You just look at this and you're, you're just kind of like Well, you know, I think I mean obviously we'll watch this video here and we'll put a link down in the description for everybody, but would love to also get your feedback from whoever's listening. And if you do have one of those diets that you're on, love to also get your feedback from whoever's listening. And if you do have one of those diets that you're on and kind of get your take on it, do you think it's something that should be put, that you want to push on others? You think it's something that is more of a just uh, yeah, you were trying to just eat a little healthier, or is it like a stance you're taking because of and it's like I mean, there's different reasons for people doing different things. So I mean, send us a response on our social media and we can talk about it in a future episode.
Speaker 1:Yeah, because it's all about personal choice. We all have the God-given rights and I would die to defend your right to practice whatever you want to. But you want to do that, that's good for you, good for you. Just don't start coming over and telling me that or telling anybody, forcing that shit on everybody else. But the link that we'll put in the comments is it's eye awakening, right. So when you watch the video, don't get judgmental. And if you know, you know, if you've been in that situation, you'll feel the pain You'll feel. You know it might take you back to a time when you didn't have shit, because these people don't got shit, right.
Speaker 2:Now, would it be the kind of situation where somebody from the United States went there and ate? Their body couldn't handle it, body couldn't handle it.
Speaker 1:No, well, number one. I think the answer to that would be India. Americans can travel to India pretty safely, right, so we can go over there. It's pretty much the same thing, but it's nothing like Afghanistan and Pakistan. So those two. But I also want to make sure that these people are very happy eating what's in front of them. They're very happy. I also want to make sure that these people are very happy eating what's in front of them. They're they're very happy. So I want to put I'll put some links in the bottom and then, and then you guys can can watch it absolutely.
Speaker 3:Yeah, well, I think, uh, I think that really helped out the tipping discussion.
Speaker 1:Um, it did right, we really brought that full circle, it's because, yeah, I'm telling you, well, we don't want to stay here. I mean, look, we got our. I think there's not really a lot more to talk about tipping, unless you want to start going up.
Speaker 3:I mean I think honestly everybody's got their ears about how they've survived on tips, or that they don't like to tip when they go out, or whatever.
Speaker 2:And maybe we should talk about cow tipping. I mean, we're talking about meads and tipping, but I don't think that's a thing anymore.
Speaker 3:Could be.
Speaker 2:I'm getting a look from Kevin.
Speaker 3:Bring it back.
Speaker 2:I got it you can't see what his face is doing, right?
Speaker 1:now, fuck, I grew up in a farm town and I did cow tipping and it's all fun and games until you get kicked in the fucking shed and then you never do it again. Either that or you're in a dark field and you accidentally slip and you fall head first into a cow patty. That's not fun. That shit stays up your nose for days.
Speaker 2:Now, my goats used to kick me, but that was when I was trying to milk them. I wasn't doing anything bad like trying to tip them over.
Speaker 1:Yeah, you're going to get pissed off. Tip them over. So, yeah, yeah, all good yeah.
Speaker 2:We just want people to chime in and tell us what you think on what we're talking about, or what should we talk about next?
Speaker 3:Yeah, what are you interested in? What do you want to hear about?
Speaker 2:It's all about you, the listener.
Speaker 3:I mean it's also about us. But you know it's supposed to be real.
Speaker 1:It is. I mean, there's no shame in that game, right? No, not at all. Yeah, so we just tried to, but I think, yeah, so the kepping thing, we kept it straight. We didn't go down any rabbit holes because God knows, you know, because we can go down plenty of those. We got a maze of that shit. I thought about rabbit.
Speaker 2:Oh yeah.
Speaker 1:I think rabbit we could expand upon that in another episode.
Speaker 3:I think rabbit. We were just going to talk about rabbits.
Speaker 2:Well, it's like A whole episode on rabbits. Rabbits are delicious, right, they're delicious.
Speaker 3:I mean, I think that's an Easter episode or something.
Speaker 1:Oh no, wow, poor kids.
Speaker 2:Oh, my God.
Speaker 1:The Easter Bunny and him and me Delicious. I just didn't hear. Probably yeah.
Speaker 2:Where are these kebabs, molly? They're great, it's floppy, floppy kebabs.
Speaker 1:Floppy kebabs. That's funny. I like that. We'll have to use that.
Speaker 2:You need a recipe, oh, which reminds me Kevin still needs to send me the meatloaf recipe. We're waiting for that.
Speaker 1:Oh yeah, for Susan right.
Speaker 2:For Sue.
Speaker 1:Yeah, sue, okay, yes, yeah, I can give that to you.
Speaker 2:If you want to talk about it real quick and then we can.
Speaker 1:Yeah, it's just ground beef. So you take your ground beef and it depends on how much you're making, so you want to make sure that you leave enough for about two and a half to three inches in the pan, so make sure you get your pan accordingly. What?
Speaker 2:type of pan. Are you using a standard bread pan?
Speaker 1:Any Pyrex will do. Yeah, any kind of pan, as long.
Speaker 2:I'm just saying that because some people put them in the bread pan. You know the deep bread pans.
Speaker 1:So if you're going to, put it in a bread pan.
Speaker 3:You can ship it however you want to.
Speaker 2:Yeah, I've actually done them in muffin tins. They cook really fast.
Speaker 1:Yeah, but in the bread pan you've got to go low and slow because that's got to cook all the way through, right, Right, yeah, Unless you put a metal dowel down the middle. But let's not do that, oh my God. So yeah, ground beef. And then the secret is you just go get the, you get. We did five pounds. We did two eggs. We did panko, plain panko with Japanese breadcrumbs. We did that. We got French onion soup mix. I believe it took three packets Granulated garlic, two tablespoons. You don't want to add any more granulated onion because you got the French onion garlic mix. You want to do three tablespoons of paprika, a teaspoon and a half of smoked paprika. You want to do three full tablespoons of cumin. You want to do adobo? So you can go get the Sazon. I would just stick with maybe three or four packets of those and you're going to zip it.
Speaker 2:Where do you get those?
Speaker 1:You can put them in any grocery store. Nowadays.
Speaker 2:Okay, they're in the seasoning.
Speaker 1:Yeah, spices, yeah, it's packet S-A-Z-O-N.
Speaker 3:Not in the cat food aisle.
Speaker 2:They're eating the cats. That's another topic.
Speaker 1:Not for today, that's not today.
Speaker 3:Too soon.
Speaker 1:Oregano. You want to do oregano, so you want to do a good amount About a teaspoon of dried thyme. Let me see Cumin, adobo, paprika, granulated garlic, french onion, eggs, panko. You can add chopped onion in there if you want to. Chopped bell pepper. If you're going to do it, use a sweeter one, don't use green because green is not going to go well. And then, if you do want to add fresh onion and bell pepper, like red, yellow or orange, your combination you want to saute that off, so you want to do a quick saute. Don't use oil, use butter, because butter will blend better. So non-salted butter, unsalted butter, just a little bit just to make it go. Or you can just use a spray on the pan, saute that, put it on. What is it high for two, two minutes. You just want to knock that raw.
Speaker 1:All those soften up a little bit yep, yep, yep, make it nice and round, pour them in there. Be careful, because the bell pepper, the onion, get quite potent with that combination and then you just mix the hell out of it, right. So when you start, because obviously you want to, you don't want to mix it when it's super cold, right. When it comes out of the fridge, you can want to go about 30, 35 minutes outside. It's not going to kill you, it's not going to get tough regulations.
Speaker 1:Well, maybe, while you're chopping everything, yeah, right, and then it should be kind of you know, when you mix it, your hand shouldn't get frozen.
Speaker 3:Sure, but it doesn't take you 30 minutes to chop an onion. But you know, to each her own.
Speaker 1:Yeah, to each her own.
Speaker 2:I mean, Kevin has different skills.
Speaker 1:And then you just take it and you put it into a nice pan that you've greased up real nice. I use Vageline. You go to the dollar store and go get one of those aluminum pans Best fucking things ever for like meatloaf Because you can just chuck it right or you could just put it in the recycle bin.
Speaker 2:Yes.
Speaker 1:Yeah, and then you don't got nothing to clean, anyways. So you just do that, and then you're going to put it on and put it in the oven 325 degrees. Wait till it starts to firm up in the middle.
Speaker 2:Wait until it starts to firm up in the middle. Wait, wait, no ketchup on top.
Speaker 1:Well, that's a whole different recipe. Oh yeah, so. And then you turn it up to 350 degrees About 15 minutes later. Just wait until it's done. That's in a convection oven, though, so if you, don't have a convection oven or a fan in the back, then you're going to want to set it for about 375 degrees.
Speaker 3:Make sure that it goes almost Every once in a while. Just open it up and blow in there. You get your own little fan.
Speaker 1:That's right, you run your little hand-driven fans in there. Yeah, so that's the recipe. And then, yeah, just mix it until it's all combined and then just throw it in your pan and smooth it out, throw it in the oven.
Speaker 3:You doing anything on top of that then? Are you doing? You know, obviously not the ketchup, but you're doing barbecue.
Speaker 1:you're doing, you know, yeah, so I mean you know, the most popular one that we've ever done is you take ketchup, so you're going to take a good amount of ketchup, and then you're going to take ketchup, so you're going to take a good amount of ketchup and then you're going to take water. Don't use distilled, but you can use like a spray water. Essentia I love Essentia because Essentia is alkaline, balance and it's cheap, too relative, and it doesn't throw that in there with brown sugar. You're going to mix it up, get it right. It's going to be like more of a really dark brick color. If you're going to do one bottle of ketchup, so we use. So yeah, you get the big one.
Speaker 2:Again, this is for five pounds of meat.
Speaker 1:Yeah, yeah, that's got to be quite a bit yeah.
Speaker 1:Right, so you're going to just get ketchup, put it in a saucepan, You're going to reduce it, and that's the secret is the reduction, because that concentrates all the flavors and then it'll take on a flavor all of its own and then 10 minutes right, when you think about 10 minutes before you want to pull it out of the oven. Oh, so I backed that up. When it's done and the meatloaf is done, so your sauce is reducing. When your sauce is good to go, it doesn't have to be hot, right, you can do that before.
Speaker 1:When your stuff is done, you take it out, you drain the grease off and you're going to take out your meatloaf with a long spat, put it on your cutting board and you're going to cut it into the sizes that you want. Put that back into your—don't cut it in the aluminum pan, because you're going to ruin it or cut right through it. Put it back into your pan. You're going to put the sauce, You're going to dump that sauce on there and it's going to surround the meatloaf. I mean, that's up to you and then you're going to put it back in the oven for about 10 to 15 minutes and that oven heat will reduce it a little further. So it'll become nice and syrupy, It'll be like sticky. It's all full of deliciousness, and then your meatloaf's done and that's it. So you've got your sauce, you've got your meatloaf and you take it out. Take a baked potato.
Speaker 3:We should put a little pole in this.
Speaker 1:Yeah.
Speaker 3:What's your favorite topping for your beetloaf?
Speaker 2:I'm telling you he's getting to the best part here with baked potato.
Speaker 1:So you take your baked potato and you cut it in half and then you push right. So you're going to go with your four fingers, cut the potato not in half, almost, right. You want to seal it up really well about halfway through. And then you're going to take your thumb and your finger on each one, go to the half of the potato. It's hot and you're going to push down and up and that'll cook on your potato Melted butter, right. So you give it a good stir because you want that whey in there too. So you just give it a good thing and you're going to crack some fresh black pepper and then you just take that piece of meatloaf and you push that bitch right down in that potato and just give it a good ladle of sauce. It's fucking delicious.
Speaker 3:I can honestly say I've never had meatloaf that way. It is absolutely. It's a different take on mashed potatoes.
Speaker 2:I have never even seen recipes for that either. Take on mashed potatoes. I've never even seen recipes for that either.
Speaker 1:So you're here first, folks. So we did that. Yeah, you know what? Also one time I'll give you the. We did a Brazilian carnival baked potato, so we'll save that for another time.
Speaker 2:Oh my gosh, I am so hungry right now.
Speaker 3:Yeah, it is getting close to dinner time and we had lunch right before this.
Speaker 2:We so hungry right now. Yeah, it is getting close to dinner time and we had lunch right before this.
Speaker 3:We did, we did. Yeah, but talking makes you hungry.
Speaker 2:Oh and yeah. So I mean, maybe soon there'll be ways for people to get, if they don't want to make the stuffed baked potato with meatloaf, there might be a way for local people to purchase it themselves and maybe or maybe not, tip. See how I pulled it around there, guys.
Speaker 3:Speaking of, just make sure at the end of this, guys, you send us over something. I mean it doesn't have to be big $50,000, $100,000, $3,000, whatever. Sure, sure, we'll leave our cash app in the description as well.
Speaker 2:Right Venmo, any form of payment you want to send.
Speaker 3:We'll give you a mailing address so you can send us cash.
Speaker 2:Smoke signals? Yeah, absolutely Right. Well, those will be coming out of the car, never mind.
Speaker 1:All right, anyways, that's it. I think that's it. Yep, we're good.
Speaker 3:Well, and I just want to you know, we're recording this on October 15, 2024, and we live up here in Northeast Ohio. So I just want to say let's go, tribe and fuck the Yankees, all right. All right, We'll talk soon.
Speaker 2:Peace out.
