You're listening to Comedy Central. Hey, it's Roy Wood Jr. We've got a little something different for you today. Now, you remember, before the pandemic, you could stand around a water cooler and talk to your co workers. We used to call it water cooler conversations, even though there was
never really a water cooler there anyway. Two of my good friends, Daily Show correspondent Dulce Sloan and Daily Show writer Josh Johnson, are known around the building for their water cooler conversations, and they turned it into a podcast. This is your chance to hear these two people go back and forth the way we get to hear it all the time in the hallway. The podcast is called hold Up, Have a listen. Hello, friends, welcome to Hold Up.
It's me'sdays Long, introducing again because Josh looks sleepy. Thank you all for join the show again. Uh, Josh, what you do it? Where are you at? Hi? I'm Josh Johnson and I'm also co host of Yeah so Josh the co host. Listen. If you listen to this show, you know that usually Josh doesn't intros. But again, like I said, I'm being a chrumbum. I need to do something I also need to participate, you know, I'm sure people like, well, how come Toulson never does the intros?
You're right, how come I never do the intros? Probably because Josh is better at it, because he has a plan. I just start speaking, and I look forward to see what happens. H Yeah, we all look forward to it when you start. What's next? Rude? The subject of today's show, I don't know if you all already is lasagna versus spaghetti. Now, like the chocolate versus vanilla episode, I'm gonna give you a do do moment? For one, you decide in your heart where you fall on the lines of lasagna versus
Spagett's Hay, all right, something that moment? Josh, where do you stand on this? I'm spaghetti all day, all right, I'm spaghettio all the way around til they turn to spaghettios. All right. I'm a spaghetti NonStop, Joshua, tell us why you chose mm hmm spaghetti? Okay. So, first of all, spaghetti isn't just the basil and marinera that people imagine. There is pasta lamon. There's so many different ways to use spaghetti. There's so many different topics you can have
on spasta. Lamona is pasta with lemon, juice and butter. Probably it's a butter lemon and a little bit of cheese. Is there any pepper? There's pepper? They better be gone, like it's up to be like like it's my recipe. Like anyway, I'm very very sorry to digress for a second, but I heard I went into um restaurant and it smelled of mayonnaise to the point where I was like, no,
it was just a regular like all American restaurant. But when I walked in, I could smell the Mandai's and I was like, I'm I'm ordering a cut of fish, and I am leaving because I don't want anything else from this place that could possibly have some sort of mayo base. They didn't tell me about. I hear you. Although I am someone who likes mayo, I know that there are lots of ways in which you are right Yevy,
you're a great person. You. I admire you as a human being, but you have your flaws, and that's one of them. As a don't like catch up. This is all for another day. Listen, we already learned the tomato episode on the on the tomato soup versus chicken soup that I don't like. Catch up. We already know this, no, I know, I know. I'm just saying right now we can only disagree at what thing per episode at the
time sustained, sustained. And I'll just I'll round out the spaghetti thing by saying that it is incredibly, incredibly versatile and in the types of dishes that you can have on the types of okay, okay, okay, I want interrupt, go ahead, and in the ways that you can use it. Also there's a there's something to be said. Now this is this is a thin line. It's a thin line
either way. Before you're a crazy person. But if someone is cooking and they really know how to cook and they can give you the firmness of noodle that you desire, that's another thing that just levels up spaghetti to me, you know, so someone can give it to you to the iudente that you like. I think that that I think the fact that that range is there. It's precarious, but it's also an extra thing that just lets you
level up your meal. You know, maybe you like a slightly slightly slightly firm noodle all right, we're not talking about spaghetti. No, no, I'm not talking about rare spaghetti. And how dare you even imply that I would that I would eat rare spaghetti. Sometimes I think that you think I'm a monster, because what kind of person wants
their spaghetti rare? All right or hard? Or I'm talking about a slightly firmer noodle people like because romans too firm for me sometimes, like I have to let it sit, Yeah, let soak a little bit, yeah a little get a little song, so medium rare. I don't want any rare. I don't want any rareeness. I am just saying there are people out there who like a rareness in a sense to their noodle. It's still a bendy noodle. It's not like the thing's gonna snap. If any person is
eating noodles that snap. You're not eating noodles, you're eating garbens. You didn't know somebody who would eat drives beaty noodles, not that I would talk to. Listen, you don't know that person is in your life until you see it. But I also know that like you can like that. What was that? No no, no, no, no, no no no, we're not just gonna move on the way that okay. So for people who are only listening to the podcast, you didn't see the face that saw duds say said,
so she takes a sip first of all. And then and then you took a pause that didn't seem to be from me. You took a pause where you were just looking in general, you were just like looking down. It's when you it's it's like when someone eats, like you never met somebody who will eat like raw ramen, like the break like you ever seen a human being, dude, this like they'll take a pack of ramen. I know exactly what you're talking about. And right now, this moment in time, he's in jail as he should be, as
he should be. Anybody I've ever met that really did that, or your white folks, they have a recipe for like it's like a Chinese chicken salad. You know, it's got your celery, it's got your cabbage, it's got your carrots, it's got your you know, your breast meat chicken. And then there's almonds, like slivered almonds in the for some reason, crushed up ramen, and then like a sauce. And I'm like wait, why is there uncooked I would have been more on point. I've been more on board with cooked
ramen m than uncooked ramen as a topic. Yeah, he was the crunchy in your salad. No no. When it comes to a spaghetti, no one. I do have to preface this by saying, I'm not really a pasta person. Okay, alright, I'm also not really a bread person. I'm also not really a beer person because this is just the Holy Trinity of wheat. Don't give me like, okay, listen, because there's bread. Yeah, pasta's wet bread. Beer is bread you can drink. I really don't need the conspiracy. The reason
I'm just here is that conspiracy. I'm just look at how they make pasta. Looks what they use to make beer. Lasagna over spaghetti. I chose lasagna because one, it's one of Garfield's favorite foods. To this, I go ahead, go ahead, go ahead, go ahead, go ahead. That was not the real reason. But lasagna's girlfa favorite food. I think for me like I you know, I cook like I've cooked. When you came over for Christmas, you saw the whole thing that I put together. Um, lasagna has always seemed
like a very hard thing to make to me. M hm, No, you're not wrong. You're not wrong, because one thing I want to talk about in the episode later is how both of these things can go ARide. Because I factored it into my decision. That's what I also factored into my decision. We could talk about it now because lasagna it is so much harder to make. Also, they've been doing this new stunt with lasagna because like, you know, I do the Daniel Fast every year. Google it. I'm
not explaining it. And the Daniel Fast every year. It's a Old Testament fast because you know your girls safe take five feel with the Holy Coast, and so I remember, I'm like, you know what, I'm gonna make some vegan pasta. I'm gonna make vegan lasagna. Okay, right, I went and got the fucking cash you milk ricotta. Okay, I got the little fake meat crumblies and what they had I wouldn't bought these. Listen, did it came out the way I wanted to? Absolutely the funk not? For some reason
with lasagna. Now they've come out with non boiled noodles, so lego pieces. Yes, so they're like, oh, you don't need to boil them. You will need to boil them. And I was like, who is this lazy motherfucker that started asking for this option? Because they're like, oh, the sauce, it will cook. What happens is the pasta while it's in the oven sucks all of the moisture out of the tomato sauce to the point that for the pasta to be cooked, your tomato sauces not a tomato paste.
So when you're not going that route, right, so when you get a nice you ever had a Stouffer's lasagna, I've had a lot of different types of how to ask you. I asked you, did you have that big, ten pounds fucking Stouffer's lasagna? I remember my mom. She would get the meat and the veggie is the veguan had a white sauce, and that was a fucking thing they started getting. And I was like, maybe like a high school or like middle school in high school and it was a fun. Now listen, you had to put
it in the oven. And then what my mom would do is like when it was like halfway, so when it wasn't always like done, when it wasn't all the way done, done, so you can tell it just I had finally just defrosted, because it's the most frozen thing. She come through. She doctor that bitch up. She put
more meat, and especially the meat one. She put more meat in it, she put more cheese, and that a bitch, and she'd be like, okay, now I was ready, you know, so like because I was, because I've never really been a pasta person. Lasagna is really the only thing that I've liked because it's it's very difficult to make. Like in the grand scheme of things, it shouldn't be as difficult as we think it is because it's like it's just layers of stuff. Yeah, but no, but there's a
there's a delicate balance. Yeah, the possibility of fucking lasagna. Yeah, it's so much bigger than sucking up spaghetti, because like, spaghetti is one of the first things you learned how to cook. It's like hot dogs, eggs, spaghetti. Now, I guess my thing is because, don't get me wrong, in my lifetime, I've been tried, titillated, and tempted by the harlot that is lasagna. This nigger said, all right, I'm not above I'm not above falling for the temptations of
a lasagna but not a Harlem. But let me tell you right now, because this is this is where we get a little apples to oranges, okay, because a lot of the lasagna that you love is just repackaged bowls of spaghetti. Because when you look at when you look at a pasta noodle of lasagna uncooked, it's just a sheet of spaghetti's lined up against each other. It's just a long rectangle of spaghetti's that haven't become spaghetti as yet.
If I chopped up that little that little square, that little rectangle and boiled it, what would I have spaghetti? But see, I think that is just an indictment of pasta as a whole, like everything like pasta is, spaghetti is linguini, it's fed acchini is whatever the fucking ennis and what all of these names are. It's spaghetti with
a different cutter. I just think that the only reason that I brought it up was because I think it's important that we that we get a whole, a whole rounded conversation around the fact that you say you're not a pasta person, but the thing that you chose is a pasta in a different form. You know what I mean.
It's no no. When I eat. When I eat pasta, that's what I go for usually, Like if I'm going to want pasta, like I just have a design yesterday, like at the stand, Like the green lasign is very good, so when I want pasta, because it's like also I feel like that I just had, Like my mom makes really good spaghetti. We've all had bad spaghetti, but I feel like I've had enough spaghetti in my life. I'm
just like I get it. I get at it. So you just get all of it, like even even the spaghetti, the handmade spaghetti, even the stuff you will roll your eyes at bait, Like there are levels to this spaghetti day Listen, I can tell you as a child, So the levels as a child, any of that's just let you know. Any that chef Boyard d Ship in a can meet my brother and I refused to eat. And I'm talking about it like one to three years old,
Yeah not have it? Sure, so already at two I might be eating sand but I won't eat spaghettios, okay, right, like my brother ate rap poison, would not eat spaghettios. You see what I'm saying loud and clear right now are you? Did you enjoy the gastronomic attack that was Chef Boyard? I, from time to time dabbled in the culinary style links of a chef Boyardy, which is apparently how he says that I had no idea I met
the band. I apologize. It was a commercial where he was like Cheff Boyard and people stopped and they were like, white, So did the actor make a mistake or if we just all best saying it wrong the entire time? Well, looks like when so Guy Fieri was on an episode of Great North and my character Honeybee was like talking about this book that because he comes to her in like a vision, right, And So I was just saying
fiery because that's how I usually hear it. But I had to go back and re record because his last name is pronounced Fierti. It's not fiery. Yeah yeah. And so I was like, and I respected it because I correct people on how to pronounce my name all the time. All you're saying your name wrong. I'm like, no, it is due to say it is Italian, not it's Spanish, not Italian. They go, oh bro when that DUDL said,
when said they let your stuff started coming out. I like the ice cream are like, oh with a you, yes, bitch with a you. So yeah, there's like I understand. It's like in a culinary road things get pronounced differently, but I can say I do have moments when I want pasta, so if I so like, sometimes I order pasta if I don't want the itis inducing meal that is lasagna, because you're you're down for the count. If you eat a lasagna, you're not doing nothing else for
the rest of the day. Lasagnas sit down, you know. With spaghetti, it's sometimes I'm like, okay, because especially ordering food in New York, Like if I'm gonna order a twenty dollar dish of pasta, I can't bring myself to pay twenty something bucks for spaghetti for the same way that I can't order a case of dia in a restaurant because I'm not giving you twenty bucks for a
case of d Like, I can't do it. So like I don't even get I don't care if it's a linguini, if it's a feduccini, rigat Tony, whatever, the Nies and Ees and you know a lot of motopias. Whatever spaghetti is that thing you just very much learned at a very early age how to make um. I've recently found out on TikTok that we weren't supposed to be breaking
the noodles and a half. Apparently what you're supposed to do is just let him be long and then the hot water will just make it come down into the pot. So apparently we're not supposed Yeah, so then what about the what what about the won't that make one side of the noodles extra soft while the other side is a little bit firmer? I think the same thing, but I think I guess it happened so quickly that the pasta gets soft enough to get I completely thought the
same thing. At the side and the water is gonna cook, it's gonna be more cooked, and the side it's hanging out the side of the pot. Yeah, I thought the same thing. Yeah, because because all right, I also always thought, if none of us have a pot this big, why isn't spaghetti half is long? Yeah? Because in my mind, the breaking it in half. Didn't you break it in
half when you put it in the box? Of course, but like when people cook, so we're like, if you're at home making because you know, people love feta chini alfredo. And when I say people, you know what I'm talking about humans? Uh, A lot of them look like us. But when people make feta cheeni alfredo at home, do they break the noodles in a half? I don't think so. No. So you think people says, you think it's just with spaghetti, but those fall quicker the feta cheene. I think that, Well,
you know, angel hair spaghetti. Angel hair is is even thinner, So then that one falls immediately. I'll throw it out there as a as another pro the spaghetti overall is diverse enough that if there's not one you like, there might be another one you like. So some people like whole wheat, some people like the regular just store brand, straight like product of wheat. Lasagna noodles. They have no angel hair lasagna. There's no extra thin lasagna out here.
Lasagna comes as a certain consistency and then you gotta bake it from there. So you're saying that lasag you're so sing that lasagna only has one thickness, only has one speed that I've seen. But I'm not seeing some wild thick or wild thin lasagna. I can't say the thickness of lasagna. I think it's a certain consistent I've been in restaurants and I'm like, oh, this is not as thick as uh as the ones I've had, as like the ones in the store is seem to be
thicker than the ones in Arrest Thrive. But because like I think one of zzagna is like for pasta, is just diverse as a thick so you can always change the different times. But like, have you ever had baked spaghetti? Bake spaghetti like in a Catholic I remember the first time I had, like what is this for? I didn't enjoy it. Maybe I thought the same thing because I'm like, this is supposed to be moving. It's spaghetti. Yeah, because
I remember when I saw it listed. I was at um someone's birthday I believe, and there was a prefixed menu for everyone there, and I think that bakes spaghetti was one of the one of the things, and in my head I was like, ah, why, Like I guess they just liked it, But well, I also feel like if you're doing bake spaghetti, I feel like you don't have the skills to make lasagna. This is what I got put in a pan. When people talk about like Italian cooking or like French cooking. I'm always just like,
I'm not fucking impressed. I'm not because like this is the other thing. I'm funny. I'm just not Okay, a funk with desiion cause a funk with Desion For the most part, I don't fuck apasta really, right, So think about this, Think about this as Americans. The thing about Italian cooking that we're the most aware of is pasta. Right now. You know, Marco Paolo hundreds goes to China, brings back the concept of the noodle. Mm hm. So if it weren't for them Chinese, what we'll be talking
about from Italy? Right? And I believe also the tomato was a new world dish with a new world vegetable right, new world plan. So I think before Columbus monkey ass hopped in three boats and came over here bothering people, I don't think they had tomatoes. Okay. So the question is, if two white men had not got adventurous, what the hell will we be eating from Italy? That's all I wanted up think about it. They still had olives, They still got olives. We know that, we know that they
they know him for the olive. Okay, they out here doing lots with the olive and for conca and chibbatta whatever the fucking eating as this. But all I'm saying is that I feel like that we have to start going European cooking styles can't be the pen ultimate cooking style. This can't be the thing we emulate. If it was, they wouldn't have left. You left the Chinese isn't calling
my ship, but maybe Korea. Yeah, I mean I think that if you're it's yeah, it is a tough sell to say that we make the best foods of all time. When you left in search for flavor, the folks that was really out here searching for flavor, we're the British. Because they had nothing, nothing but the potato. The potato, the potato, okay, and they had to leave. They had bread, that bread, that bread and meat. You you were in
the UK, you tasted that food. I did, indeed, But I had some weird vegetable what was it, serilax, similax celia something, Yeah, And it was like there's like, oh, it's like a parsnip. And it was like it tasted like if somebody had mixed mashed potatoes with like celery juice. That sounds horrible. It was, and it was baked. I was like, nigga, you are oh, I don't have enough white ancestry to enjoy it is. Come on, bro, sure when you have your list. Ony, Yes, I'm curious. Do
you have any bread crumbs at the top? Do you go for bread crumbs baked in with the cheese? If someone did it that way, then I will, look, I'll have to take it. But I've never been. I don't know. No, I also don't, but I don't. I don't like bread crumbs on top of mac and cheese either. So okay, so okay, I want to cheese. Stop. Don't sprinkle bread on the wet bread. Don't sprinkle dry, dry bread on the wet bread and bake it. Okay, all right, all right,
all right, because this is the thing wet bread. Look, All I am saying, prove to me that pasta is not wet bread. All I am saying, don't you use that tone with me. All I'm saying is that I think that we're finding out a lot of ways that we like the meal prepare that are very different. So I'm trying to find some common grounds so that we can, you know, pretty much agree that spaghetti is better than lasagna. I'm never you know what I'm gonna tell you this.
My homeboy, David Purdue is an amazing comedian. You know, David Produce or is Me and Rob Hayes call him the reverend doctor brother David Produce because he's very much a peacekeeper. So his grandpa, who passed away recently at the ripe age of ninety four, they think they never found his birth certificate. Um Grandpa had certain things that he would and would not eat, and Grandpa specifically said, uh. Just for an example, David's brother was on the phone
with her grandpa and his grandfather. What's you doing. He's like, I'm making a smoothie. What's the smoothie. He's like, Oh, it's got like yogurt and fruit and not that other stuff, and Grandpa gos Granddad. I was like, yeah, yeah, yeah, you can't just eat the fruit. And so now every time make a smoothie, I'm just like, I just can't eat the fruit. Also, imagine being older than smoothies because you glossed over in the story when a smoothie was
Big Bade and his granddad said, what's that? But we all had to learn about smoothies were we all had to learn what smoothies Where I'm saying that, imagine being like, you know, we're all blessed if we get to live to that age where you live long enough that there are things that are new to you that seem old to other people, but you're living your life in a way where it just passed you by, Like like it's like how a lot of people when I was a kid, Yeah,
like I learned skin started. Yeah, because smoothie King started to pop up. We all went the fun is the smoothe Yeah, But I I think that there's gonna be stuff just like now you see more um the days in people's homes. But sometimes there are people who were like in their twenties before they found out what a day was. I was in my twenties before I used one.
So I'm saying, imagine us getting to an age one day where there's a thing that's like, no, this is this is a like it's it's infused in the culture. How did you miss this? But you're old enough where you're like, not only was I not only was that not a thing when I was a kid, but I managed to live most of my life without coming into contact with one. It was like one of my niece asked me one day. She was like, because like my
homegirl wouldn't give her a phone. To get her a cell phone, it had to be like eleven or twelve at the time, and she was like, do you have what kind of phone did you have when you're in my age? And I was like, Gina, we didn't have phones. And she's like, oh, you didn't have a phone. I was like, I mean like me and her grandma sitting there, and I was like, no, we didn't have No one had a phone because there were no She was like,
what do you mean. I was like, my uncle had a car phone, and then no one else had a cell phone because there were no cell phones. Like the fact that I remember when email started. I was saying to somebody the other day, I was like, remember when you wouldn't put your real name on the internet. Yeah, like everyone's first email address, right, unicorn sphinx, no one's real name. And then just a few years later, it's like here's my credit card, here's scared and we were
just like, here's my fucking thumb. Print and it's like flew out the window. But Grandpa said, Granddad said that spaghetti is kid food, and when I heard it, I was like, yes, I couldn't have a bigger no for the same way that cheese pizza it's kid food. I think that what's happening here is that there are things that you have, maybe early or first when you're a kid, it doesn't make them kid food. I was eating Supreme
pizzas when I was fucking nine years old. It might have been a little slice, but when my mama ordered a pizza, there was meat and vegetables on that bitch, and we was gonna eat that. Okay, we were putting scotch bonnet, hot sauce, fucking square cut. I love a square cut pizza on square cut Supreme pizza slices, so as you. But as a kid, I didn't like Jee's pizza because I was like, where's the rest of the stuff.
I've seen the commercial give me the ship. Also, in elementary school, they would give us cheese pizza or the pizza with a little square kind of bacon it kind of sucking pepperoni on it. So when you say to me, cheese pizza's kid food. You remember off the Molementary school, they give you that awful cheese pizza and then the corn. Because we've all run on for years. It's guy with the juice, right, so hello boy, it's great. You know he's not the ambassador for like the South South Dakota
Corn festivalism ship. That's hilarious. Look at God, look at God. Um. But yeah, it's kids, so like that's something. What's SPAGHETI? I'm like, this is kid this kid food. I think it's maybe like the other reason I don't eat it because I have a sophisticated palette. No, no, not whatsoever. No you naa palette. Come on, come on, let's let's let's bring it down right now. Tell me something that's in lasagna that's just never in a bowl of spaghetti because you have a CODI you don't think that they
can put a little ricotta at the time. When when you had spaghetti growing up, what did it come with? Marinader sauce meat a meat sauce which was either sauce out of a jar or a can. And then oh y'all was at the house making sauce from scratch out of here. So you don't think you don't think we could make sauce from scratch. I'm not saying you weren't. I'm not saying you can't. I'm saying you didn't. You're telling me, you tell me, I'm telling you life. I
lived that. I never when you was at your mama's hatch. When you was at your mama's house, y'all was cracking over rag ragle prago like everybody. He was opening that tall cat or popping that jar. It added it to that ground beef you cooked up. Depends what it depends on the day. If this is your day that I get home or I need something quick, then yes, it's a jar of raku, it's a jar of whatever. That other one you mentioned one good. If it's the weekend and we got all day, let's put in work. Okay.
So you what you're getting the can of the crushed tomatoes. Alys crush your own tomatoes. Fine, you bought some tomatoes, crushed them, they put some salt as a regano, some basil, and you made it hot. Congratulations. So not okay, But this is the thing that you can't move the goalpost like this because first you were like you would never you did never And then when I'm like, hey, what if we did, You're like, well whoop de do, Like yeah, it's still That's what I'm saying. It's kid food. It's
simple ship, it's not. It's not kid food by that logical Lasagnia's kid food, absolutely not. There's so much work that goes until there's layering. There's measurements. You may measurement, what do you measure it? What do you met really about to beat between the layers? What are you talking about? Because you have to make it even. You can't have one layer thicker than the other. Also, you don't want to sunk around and run out of meat if you layer this ship up wrong. If you've got because the
thing is, you've got ricotta, then you've got a shredded cheese. Okay, Then you got your sauce, and then you about your meat. If your calculations ain't correct, she's gonna be too droy, it's gonna be too wet. You're gonna have too much meat or too much cheese. Gonna let we're out here for consistency, Okay, we are building, we are growing together, coming together as a community. Okay. To make the argument
on me all right. The simple fact that you're half a measurement away from making bad lasaya at all times is why spaghetti superior almost all, Lisa is just on a teetering. It's walking out a tight rope in that oven, of course, because just like anything that is made wet that's too dry. Think about the time that you've had dressing and somebody did not leave their dressing in the oven long enough, or the bigger sin leaving your dressing
in the oven too long. So just for those that don't know that, we're a bit confused in that moment, by dressing, we do mean Thanksgiving dish, you know, stuffing some call it, but dressing. Yes, at stuffing and dresses not the same. I know it's not the same, but like it puts the picture in the mind for the people who yes, and that's the that's the that's the Caucasian equivalent. Again, it's just something thank you because again, like the Daniel Fast and not explaining looking up the
life I lived, this is the guy I chose. So that's what I'm saying. It's a difficulty level to lisign it fun if throughout the podcast, I just kept stopping to be like just so you know, so even that's not the life I live, that's not the guy like, oh, just so you know when she says the life she lives,
just have a full commentary, a full commentary. I can tell you something that my mom used to make that I actually was craving the other day, and I didn't make it because it got late and I was tired, um, because I've been working all fucking day. I think she made this one day because she thought we had spaghetti sauce and we didn't, or it was something that my grandma used to make for her when she was a kid.
So you cook up a pot of spaghetti, right, and then you cook up some ground beef, and then you just take some butter, a bunch of pepper, maybe a little bit of milk, make a little sauce out of that. It's probably a whole stick of butter, because it was like a whole, like a big old box, a lot onion and a pound of ground beef and you put the spaghetti in that and that butter, sauce, little garlic powder, little regan. We got, you know, we got a season the house down boots see in that up Now what
I mean by house down boots. It's a term. Look it up and then just ground beef butter and forget that ship. Whenever my mama made that, I was so happy. It's one of my favorite things. But it's, like I said, it's very simplistic, you know what I mean. It's not you know, my mother wasn't breaking out the fucking Julia Child's cookbook to make pasta. Ground beef with butter wasn't happening. But was I very happy to get it. Yes, almost made it one day. Hell I might make it to
night Ship. I probably won't. But what I'm talking about because there was the other night I really did want it, and I just was like, fucking I just ordered something because it was by the time I looked up, I was like, it's eleven o'clock. I'm not cooking posta and ground beef at eleven o'clock at night. The look. I think that anything that goes into a lasagna can go into a delicious bowl of spaghetti. Have you anything that
goes shop? Have you ever played over at the meat ball shop where you see what they could do with a bowl of spaghetti. They can give you any meatball the type that you want. They can give you different types of pasta, they can give you different combinations. I hear you. But that's the thing with pasta. Listen, pasta has always given me a kind of poor person vibe. It's the versatility of pasta is great, but the versatility
has always given me what what did what did Logan say? Privaderty? Oh? Yeah, the privader So here's I guess it's always It's always given me. Listen, We're gonna we're gonna make it. Okay, all right, So do you know what I mean? Because like you, and the day that I realized its like I think I saw as watching Matao Lane cook but he was gonna murder me. But he was like, yeah, you're making this. He was. I think it was like
the Kachu a Peppe or some ship. And so it's like, yeah, you always reserve a couple of the pasta water to do this. And I was like mm hmm, reduce, reuse poverty. Okay. Look, it just struck me as a very poor person move like I get it. Or it's like you need to start from the water to thicken the sauce. I also understand how cornt I understand how starch works because you're making a grave, you either use corn starch or flour
to thicken it. I get it right, because when you think about it, marin aro sauce is kind of just gravy. Before you continue to say untenable things, is it the same family the idea of red gravy, I cannot stay it for right now. You've never heard red gravy? No, I have not think I've maybe only had a one time. I honestly my favorite gravyes, biscuit gravy. So if you really want to know what's happened like white gravy, Oh, get in my mouth? I yeah, it's not for me.
You don't like biscuit gravy? All right? How do I end this? So we're gonna kick this to you, the listener, you know, we we're gonna send this over to you. What do you think? Do you appreciate the versatility of spaghetti or do you like the high steaks? Well no, no, no, no, before we no no, no no no what spaghetti? So you're only talking about this the specific noodle of spaghetti. You're not including are you doing are you doing another
tomato soup thing? You're including fettuccini and Linguini. I have not mentioned those this entire episode. Okay, I'm just making sure now. When you talk about the versatility of spaghett it's either a marinara sauce, a pesto, or a white sauce. Right, No,
there's lamon and there's a lamane counts as white. What color is I mean, it's clear, I guess, sorry, or some about like oil, they're just like, you know, olive oil on it, right, yeah, yeah, okay, So if you're making lasagna, you can do a marinaria, you can do a white sauce, you can be a pesto. Mm hmm. See. The thing is you can't talk about the versatility of spaghetti and then say that everything that you find on lasagna you can also find on spaghetti. No, that's exactly
what you can do. I'm saying. But no, one's like when you're making a regular dish of spaghetti not using ricotta, you know you're not learing things that you can but like regular spaghetti is like all right, I cooked some type of meat maybe, or it's just pasta and sauce. Yeah, even chicken pasta is a different thing to what you'll
find in lasagna. You can put chickens. Just a white lasagna, you put chicken in it, you do a vegil lasagna, and then because my mom is like, we get the vegimin, then you had chicken, you know, because the vegimin was like a white woman, like spinach and like carrots and stuff like that. So I'm what I'm saying is it's like lasagna is also versatile because you can make it, you know, vegetarian, you can make it vegan, you can put all the meats in it, you can put any
types of meat in it. They're both versatile because at the end of the day, they're both pasta, right, Yeah, which is why I'm not saying all pasta versus lasagna. I'm I'm saying that spaghetti versus lasagna. But what I'm saying is that the same sauce as you would put on spaghetti, they're interchangeable. Only thing we're talking about is the difference of the presentation of a noodle, because if you wanted to, if you were truly nuts is you
could lay out, you could layer getty up. I really don't want you to finish the sentence that that did not need to be said. No one needs that in their eye mind. No one needs to see that, all right, No one needs that violence in their life, on their
plates or in their ovens, all right. In fact, spaghetti is weird if anybody does that, If anybody, if anybody's out here thinking, wow, that was a great idea that DULs had just had, I rebuke you, and I hope that the demon is cast out of you that would even have you think you need to choose between spaghetti or lasaya. Don't try to mix this up and make some weird, twisted abomination. There's there's something to be said for how because this is one thing that I will
concede to you. Okay, this is a thing where I'll be honest so that people don't act like I'm being crazy out here and unreasonable. Okay, When lasagna is done right, it's incredible and cravely like the grids on you that I had to stand last night, I might go have it to night. But to get there, there is there is some there's some danger, there is some way that it could get messed up along the way that's not fixable,
you know. And now you have a whole dish, a whole casserole type dish, of something that you don't want to eat that just depresses you when you look at in the fridge, and I just think that it's more worth it. Two, maybe potentially go on this safer route with a spaghetti and some meat and some some sauce. That's harder to mess up because I think that the consistency you were talking about consistency before, the consistency with
spaghetti is rarely matched. Because but that's because it's that's like saying, oh, I couldn't sunk up these apple slices. I I suppose if you, if you want to make it that bland and then hey, I won't stop you.
But I'm saying if someone made an apple pie and it was trash and now you have a big ass apple pie, this trash, that's gonna be way more depressing than if someone gave you apple slices that you can't mess up because God did it, Nature brought it, and now they're cut up for you to eat and enjoy. Saying you like spaghetti because it's harder to mess up. I've had way more messed up lasagna in my life
than I've had messed up spaghetti. See, I can't stand so really So in all the all the years that you've been having lasagna and spaghetti, I know you don't like pasta like that, but you're saying that your spaghetti has been more often messed up than the lasagna. I'll say I haven't had there's been. I think for me, the times where I felt like lasagna was messed up was either there was too much cheese, because sometimes, like mozzarella, it gets to the point where it's like, oh this
is just gross. Right, Um, it's either been too much cheese or it's just been dry. And then spaghetti, it's the noodles are wrong, the sauce isn't flavorful, there's just not enough. I hate dry food, right, So, but I feel like, but I don't order spaghetti out because it's so easy. It's like it's like buying a bologne. He's
sandwich in my brain. And no, And look, I'm not gonna fight you on that, because I get spaghetti sometimes when i'm out, but that's if it's like Apostle Amouna, or if it's something that I know I'm not gonna do myself. So you're gonna have a dish that has a spaghetti as the noodle eatly the regular spaghetti and meatballs. Also, what I want to say earlier was I think the meatball shot. I think sometimes there meatballs are too big.
So you just hate good You just you just hate the fact that they gave you these extra big balls of delicious meat. And now you're gonna sit back here and tell me there should be an option. Also, when they would come to the show, anytime they brought the pork ones, they were always underdone. Every time, really, every every time. I know that this is going to be contentious because people hold Possa such a high regard, you can be mad at me. I promise you. I don't
give any kind of a fuck. You ain't got to message me, you ain't got to post on nothing. I promise you. I don't give a good goddamn about how you feel about this fucking spaghettio la because I don't really give a ship to start with, So don't spend your time trying to message me. It's don't say it was wrong, okay, but I promise you I don't care. Now with the Vanilla, I wanted to know how you felt about Vanilla because I feel like the thing that
I could never really fully get is exotic. Hey, people have to hunt vanilla down. It's not the same. I care more about that conversation then I do about posta. So what I want you to do is when you feel the need in your heart to go, don't say you was wrong. Batter that and lasians is the spaghetti? Is that? Just remember that spaghetti. It's just lasagna cut up in strips. Wait wait, wait, wait wait wait wait what did you know you can't take my thing for
before you weren't? That's what that's That's what the point that I made it later, all this pasta ship is the same. We have to acknowledge that all of its pasta. It's all the fucking same. We have to not yes, is the is the you're not bid? Guesses lied because I said because remember I said earlier that I thought that all postables poor people food anyway, and it it
was like poor people food sausages. I didn't disagree with you because when you were talking about the different thicknesses and consistencies and stuff like that, I didn't disagree with that. What I'm saying is I like lasagna more because of how the ingredients are presented, and because it's harder to make and more time went into it. I appreciate it, I see, But spaghetti any any goober can fucking make spaghetti if you can make water hot and open a jar.
Fucking todd dog. Okay, that's overarching messages. I don't really like pasta. I think I gotta sip of some hatade there. But yeah, if I hate aade, Italians are fine. I've had many of them. Kiss my neck. That's not what I'm saying. No, I'm not talking about Italians. I'm talking about I don't know why you hate the access to the delicious spaghetti, all right. I don't like pasta in general.
I'm not. It's like it's not a huge just like it's like I'm not a fun if I pick a restaurant I ordered, I ordered some pasta two weeks ago before that, I don't remember the last time I had it. I see. So I'm not an a postible person really the bread. Like I said earlier, I'm not a postive person. I'm not a bread person. I'm not a beer person. Because pasta, bread and beer are the father of the Son and the holy Ghost of Week. They are the
solid liquid gas. Well, thank you for listening and do you have anything coming up, anything you wanna throw to the people. I'm going to be at the Hideout in Chicago and let me tell you something. This friend's double feature okay, because it's going to be met headlining. Okay,
like it didn't show it whatever doors. Then then at after my show is Chale with Sharp show the show that I am producing, her one woman show called Don't Reach in the Bag about her life's arc during the six years that she worked at an adult video store in Atlanta, Georgia. I'm I'm talking about late nineties, early two thousands. I'm talking talking about watching porn change from the VHS to the d v D. Okay, the characters that would come in. Haven't explained that ship to her parents.
All of that the hideout she got out September thirty. Come through, spend your coins and there's a nice looking man in Chicago. So if you just come, say how did the kid? You know? I don't bring your baby mom?
I missed you. Yeah. Please check out duals and check out what both both shows are going to be phenomenal And if you're looking to catch up with me, I believe this will be when episode comes out, But I am gonna be in Phoenix UM September fifteenth and sixteen at CB Live, so get those tickets as well, and it'll it'll be it'll be hot, but it'll be fun. We're gonna have a great time though. Three shows. Thursday is gonna at seven thirty and Fridays at seven and
nine thirty, and that is in Phoenix, Arizona. Bring Josh a couple of cold water. It's a lotion to Phoenix. Thank y'all. Y'all have a great rest of the day into the weekend. Pasta this has been a Comedy Central podcast stop