All right, we are back finally after we told you we wouldn't you again, we wouldn't go on a hiatus, and yet we did it. We did we did it, and it took traveling to another state to make it happen. So if you don't remember, I'm Ricky with me always is Crystalbaba and a special guest that we have today, our friend Greg Clark. Hello. Hello, we are down in just outside of Charlotte, North Carolina. We've been at a conference for the week and brought the POW podcast stuff down
to catch up with you guys. Have a little fun. It's been it's been a minute. Listen. It's fun talking, but it's more fun talking into a microphone because it feels purposeful. It's more purposeful the chatty. What do you think. I feel like it's on purpose. I'm really concerned about your input level, like volume wise, or like what else, like your conversation. Oh, you're done A very conversational person. Yeah, well I was that that was insulting. That I'm wrong way the insult guy. That
was a very huge tri opposite of Greg Clark. So that's why I'm excited to have him here so he could but he's letting us do, he's letting us steer. He's coming along for the ride show. Yeah, we're on a little bit of a rodeo here. I'm just in the backseat. All right, fair enough, So what's what's what are we to talk about today? Ricking? Well, while we were while we were down here, we went to a grocery store, a Harris Teeter, which I've only seen down
here. It looks like a fine grocery store. A little pricey, a little more on the upscale. Yeah, but it was good. But while we were down here, we noticed something in the chip aisle that we don't normally see back home. That, at least I don't think. I don't want to have this whole thing predicated on us being just wrong, But that happens. It happens episode to episode, for all the episodes. But I've watched all the episodes, and you're usually wrong, perfect, perfect. But
while we were in the aisle, we saw a large size bag. Do we have the bag anymore? I think it's another room. Okay, Well, we've found a large size bag of the Miss Vicki's chips. Yeah, ked the kettle cook chips. I does they call them? Deli style chips. I call them, Oh they took. They come in the small bags like when you're at a store, or like if you're at a deli, or you know, getting a sub sandwich from like Jersey Mic Sos kind of
things. But for the first time, I saw one in a larger bag, and I saw some other flavors that I did not recognize, although what I grabbed for was just a regular old run of the mill kettle cooked with sea salt, and it was that's my that's my favorite of the kettle cooked. I don't need a flavor because kettle cooked just is packed with it. Yeah, it does on its own. No, I like a plain kettle cooked chip the most. It's kind of like Chris is really concerned about your
but level. No, but I mean I'll eat it. Like cape Cod. Cape Cod makes a good chip. That's a quality kettle cooked chip. They have like a white cheddar sour cream. I'll get that right. I like their salt and vinegar. Salt, you know what I used to like salt and vinegar. I think I've outgrown it. It's just not my jalapeno. I like Miss Vicky's haalepeno. Yeah, that's if I grab a bag from my jersey, my or something. Oh at your past certation, that
plane was was best and best. But I'm that way with many things, so like I'm that sign. I'm that way with like with a hot dog, Like I like having toppings on a hot dog, but I'm also like super content with like just having a hot dog on a bun if it's a good hot dog. Like I like playing things and don't need to clear the
plane cheese pizza. That's how Chris ended up on the podcast if well, if you like, if you like the plane, Yeah, if you like the plane, we're got more than likely going to enjoy what were you saying? We were? We were going well before I was so rudely interrupted by the two of you. No, I mean, I think if you like the run of the mill, typical plane, then you're more likely going to
enjoy the the rest to what else it has to offer. But at least you know you like the kettle like that's the thing is like typically the best chips in my opinion, potato chips, I should say, are are the kettle cooked chips in general, And if you like those, they offer I think a more wide variety of flavors. Then even just Lays potato chips would
although there was a wider variety than Lays. Lace has come up with some kooky flavors until recently they started to run some you know, short term test pilot like ones, remember, and then at one point you could you could choose the one you thought, you could vote on what you think was the best, and then they and then those ones even they won, were only limited and then they went away. So it had they got your typical variety. They had like pershutto and mango. Oh that had not chips. I
saw, yeah, So it was like they had chicken and waffles. It was this whole series of like weird combos and then the chicken chip. It's a weird combo. I've heard that's a thing, though, weird, like a sweet and salty thing with interesting I like often. I never had it with mango, You've never. Well, now have something to try something different, but out on chip? No, not on a chip. So if you had to pick your favorite style of chip, like mine is a kettle
cooked chip is my favorite style of chip? What would you guys say? I hear yours tortilla tortilla, tortilla chip, so outside of the potato chip. Yeah, Funion, is that considered a chip's bag? It's in the same aisle. Yeah, right, right, so that's true. But are Cheetos considered chips? How old are you? They're not considered a chip? Funding then right, I'm just I'm just trying to categorically understand this. I'm a kind of great guy. You are the one who on chewy candies.
Oh yeah, shows. Shoot, now, I forget what angry fish? No, no, he doesn't like Spanish fish. But there was a candy you brought up the oh not Charleston chew. Yeah, you put that in the chewy candy cakes Chewy. No, but we're talking about we were talking about sugar based like sweet sour pad. You know how caramel's made. I know it's you know what I'm talking about more than fruit? Yeah yeah, So you just you hop categories all day long. I do what I do,
what I want. That's hop along, Kajano. So your's a tortilla though, in Funion, so you're outside of the potato. So let's say, of the potato chip, not on you. I don't even know in the potatoes, potato sections like just plimb a plain old sour cream and onion, like a lay sour cream and onion, or just any sour cream store brand. Okay. Most of the time I find store brand chips fall apart
way too easily, like they crumble. Yeah, they're too delicate of like if I get like Hannaford, I feel like the quality of that chip is the what about what about like the ridges or their weight the wavy? Do you do you prefer one of those over it's a plane, not like than like wispy? Okay? Is that what that's called wispy? Yeah? Breaks apart easy, okay, So that's why you like those ones. I would go just like a plain yellow bag lays over Miss Vicki's kettle cook really okay.
I like the the hard crunch of a kettle cook. I feel like you have to do too much work to eat kettle co true, Like I'm not trying to get a jaw exercise and fill my stomach at the same time. All right, cuche Yeah, Well what's yours? Christopher? I think I like something with substance, So I think I like the kettle probably more than anything else. But if I was to choose. If I didn't have kettle on the on the as an option because they didn't have it available,
what have you? Or not the mood even for kettle. My next would be something like the waves, something that's got some texture, not just wispy, but not small ridges, wide waves. Yes, the wide waves. Now cape Cod, Cape Cod? Who I guess I'm trying to fight for being a sponsor. They have the kettle cooked wavy. Oh, I don't think I've seen that, which would be even I think harder to choose. Yeah, I feel like a harder ship. But think of your jawline?
Goodness, come on that. Yeah, Ryan Seacrest that they got their look from eating kettle cooked chips. Yeah. Some people say it's that rubber thing that's a secret ingredient. Those little ad reels for that thing to chew on are so annoying looking. I don't know why it bothers me. I'm just like, I'm never gonna do that. You want to know Hollywood gets the jaw They have this. I don't know. I could just scroll past it, but I end up watching it. It's intrigued. They got me hook
line and sinker. So what about the kettle? I like one of my one of my favorite parts about the kettle cook is when they come out of the bag and they're all just folded together or roll you know what I mean, because in the process they don't stay, so you get a nice straight or chunk of chip, like like even harder to chew chips exactly, which
I do love. Yeah, I don't love that, it happens. It happens also with the lays, but every once in a while with the lace chips when you get those, just the regular old yellow bag and uh, and you get one of those, they're even that much better because you almost like get this little don't you get the grease? You know, like almost It's not like it's popping the grease in your mouth, but you feel like you get You're not strouble getting the grease from lace potatoes, trouble with it,
but it always crinkles. Hold a campaign, you get the guy eating the lays and then getting the grease many shirts. Well that's part that's that's part of the good. That's one of the draws I think of those chips. So do you lick your fingers after I can't stand watching people do that. I don't like the sec Yeah, oh that sounds even worse. I have the headphone and I can hear that. So listeners, what was that? I don't know what happened that a little jart they can just tipped over
on its own. Oh well, that's the magnetos of the lunch Break podcast. Things happen you can't explain because it's so epic. You know, maybe somebody greased it up with some layers, lays grease. Chris's favorite part of the chip is the grease. You really get that grease you brought up? Do you like it? Canned canned chips? But there's something with pringles. They don't call it a chip. Well they it's a potato snack or something.
There's something different with I think they actually argued in in Europe that they were not a potato chip because they had they didn't they didn't meet the right ratio of potato with the other ingredients. Brought math into the potato conversation. Yes, they and the reason why is I think because they were they were starting to put a premium tax or something on on potatoes and they're like, well, no, no, no, we're not really a potato chip.
Well we can George Washington, and we don't have to care what you're thinks anymore. I used to hate pringles because it's hard to get your hand in the cave. It's true, you could just dump it onto a napkin or a plate. Yeah, but I still try to jam my hand. I can't because when you're sitting on the count as a or as an adult. Both. So the first time, I mean ones ever accused me of being an adult, I just want to say, thank You's a new characory.
Yeah, you've made it. You've made it to adulthood. How's it feel? Because I'm like, as a kid, it's like, yeah, you're not You're not thinking dump it out, make it easier because you like the challenge of trying to get that. You're just thinking, I eat this out of this can. So I was just curious. So so both it seems. Yeah, still like today, if we got some pringles, you'd be like, I can't get it in the can. Even harder than the pringles
can was when laze and maybe they still make them plastic ones. Yeah, that was like they were trying to rip them off. And yeah, that was an otter shape than the can shape, shaped like an otter. Yeah, yeah, you had to eat the chip on your chest while floating in the water on your back. No, is that your eat off your chest? Sorry, I'd never want to see that, Chris, never do that? The actually I do? What? Well? Uh so tortilla chips? What kind of totia chips do you go after? What's the first? Like?
If they had your what's you have a certain and you don't care? Yeah, Santita's white corn. Yeah, they're probably the most affordable of all of them, too, aren't they. I don't look at prices. I'm just thinking in terms of when I'm at the store. I've never been to the store with you. I definitely wouldn't look at prices when I went to the store with you. It's the only one where the price is on the bag. Yeah, that's true. What was it two dollars? But now
it's gone up? It used to be just flat two bucks? Yeah, no, it's two ninety nine. Why didn't they just make it three? Because it feels less than three when you put your shrink, all you remember is that two. You don't remember that it's actually closer to three anyway, Santinas. That's cool? No, I like I like some sanitas on the border makes a great gip they do. Yep, I'm with you, And I like the blue corn tortilla. Yeah, I mean that's my favorite,
actually, the so stidos organic blue corn wispy. You can't dip them, but they are good. They're the right amount of salt. Yeah, yeah, that's a that's a great chick. You think a tortilla chip is lay on your back and try to eat them like this? Yeah, do you think it's a tortilla chip? Has to be has to be substantial enough to
be able to dip or else why eat it? Right? Tortilla? Well, I think they have to be substantial enough to be able to dip into not not a toastedos salsa, but like more of your traditional more liquidy like pastes salsa, which is a little bit more Texas. Not in New York City, everything else San Antonio, but like the same thing, right, Yeah, this is a five hour drive, okay, Yeahexas. We we definitely underestimate the size of Texas. Yeah, definitely, pretty much always.
I've never been there. I think people do the same thing in New York to I mean when I first moved up to New York. My friends from Florida would say, hey, do you take the subway to school every day? Like, no, I don't live in the city. There's a difference between the city and the country or suburbs whatever. Same with Texas, right, although it's even more so and bigger. There are no subways. Well in the end, I mean there's there's subways, there's eat fresh subways,
those kind of suburbs, restaurants, gotcha. But it's a very big state. How did we get here? I don't know. So we're talking about tortillas. Oh and San Antonio being a place where past pacanti is produced, right, But like I'm thinking, so restaurant salsa, Yes, there's a difference when you get a thing of chips and salsa at like a restaurant. Katie and I went out to dinner last Saturday at a Mexican place called Toro, and they had a thinner kind of chip, but the salsa was loose
enough right to where it wasn't a problem. Like get to lose salsa. Yeah, yeah, yep, I guess I do. Or like a like a more traditional pico de guayoh, like where it's like the chunky Yeah, just vegetables pretty much. Right, that's really good, But that could be my BIB. Once you move into the quak territory, then you need more something. You need a little sturdiness, especially if it's a chunky quawk.
Yeah, double them up. Mmm. Have you seen people talk about the fact that you wouldn't just sit down and eat thirteen tortillas, but if you cut them into quarters and fry them, I can eat thirteen tortillas, no problem, It's true. It is. It's all in the packaging or though. Yeah, they don't come and delivered, they come in a bowl. Do you make you make quacamole? Oh? Yeah, anyone can smash up
an avocado. Yeah. No, No, I'm wondering if that's something that you as a Texan by birth from birth, that's what you said, by trade, not by trade. Yet also by trade. You probably have like a particular recipe or you just is it nothing that's special, You just it's avocada, tomatoes, onions and salt. No, I don't know if you have like a family recipe that kind of thing. Okay, I don't know.
So it's it's not just like you buy the avocado, squish them up and put a little that powder that you can buy at the store and mix it up and you're done. You don't do that. You can do that, though, there's nothing wrong with doing that. If someone does that, when they need to do that, don't let him off. Is that what you do? That's what he does. No. I like making it you just mentioned, and of course a little line this so it doesn't brown right,
and he also gives flavor. What I really? How slow are you eating the quacamole? No, Sometimes if there's some leftovers, you put it in the foot seed. Put the weight back in the sea. Oh, the seed, you throw that around immediately? Yet me do that? Why the seed keeps it from browning? I didn't know that. So you just sticking the seed in there? Yeah, it'll cover what's ran wrap. But the seed back on. Interesting, I never knew that. I thought that's
what it is. Why they put Yeah, while they put lin I mean line for the flavor, but also that was also a part of it that preserved it. Yeah, but you can just use the seed. I didn't know that. That's cool. Good to know. The more you know, the more you know, and who knows, we would have known what we would have uncovered this piece of information Launch Break podcast talking about chips. I am hungry now too. It's getting to be that ten thirty times almost.
So what's the worst. What's the worst chip you've ever had? Worst? If you were to say, you know what, I'll don eat this chip? Hers, well that's her world listening hers ketchup flavored chip? Anything? Ketchup? Oh yeah? Any catch? Yeah it was. I tried to is that a brand is a brand h E R R posh vs based out of Pennsylvania, but they sell it up in New York. But they had like a ketchup flavored chip. I had that. It was discussed like the
Layze variety, but it was I think it was a Canadian thing. Oh, and they released it for a short period of time and I tried it and I was like, this is nasty. So I have to agree with that. There's a certain branded chip that I would always start with yes with an owl, Yes, yeah, it would be unwise. Why he chose are they're not good? I mean I wonder what your take would be on
them. Well, you don't seem to recognize them the brand, but because they're more of they fall apart, not very are they just all made. I don't think. I guess my issue with Wise is if I got their plaine potato chip, right, it's not a good chip. Yeah, well that's what I'm saying. Yes, that's they only made popcorn. Why fies
they make chips too? Oh yeah, I didn't know they made Like if you go, if you go to a place where you can get a like a variety of the small bags in a box, there's usually like a lais one, a ruffles one, and then a whys ruffles have ridges, ruffles do have ridge like ruffles cheddarn sour cream ruffles A good chip, quality chip you can't not talk about I just like cheese a lot. But yeah, why I'm with you. I don't like Wise brand. Do you like pimento
cheese? Yeah? Doo? Was it because you can dip a chip in that so it applies. We can we can talk cheese anytime. Yeah, we shul talk about ships. Don't even think about that. We talking about SIPs. One, I talked about chip dips. We talked about salsa already, guacam guacamole. What else is there? I made this diamond ranch dip. Oh I do like that? That sounds really good. Yeah, would you say your least favorite chip was? Or did you know? Uh?
He asked me, And then let's answer ketchup's pretty bad, that lousy chip. I'm a pretty just a pretty straightforward guy when it comes to chips. Give me sour creaming, onion, give me plain Well you went yucked to salt vinegar? Oh yeah, hate it. That's a that's a love it or hated chip. There's really no in between on it and I hate. Yeah. I used to. I used to hate it as a kid, but then I seemed I wouldn't to appreciate it and like it. Now I did like it, and I ate it a lot, but then like my
tongue, we get wraw because you eat so much. Yeah, it's the kind of chip that's someone that hates themselves claims to love. Well, I can just punish yourself, like I just salt. What I think I like is is the are the ones now that I'm not just made from that aren't just salt and vinegar like the like white vinegar, but salt and like balsamic vinegar or what or or with that exists apple cider vinegar, those different types of vinegar, and those are a little bit better because they're not as harsh.
They have chips have different kinds of vinegar. Yeah, yeah, do you you put you put the the vinegar on your fries of five guys the other day? I do you did that? Maryland style? I like that? Yeah, with those particular ones. Is that what they do? Oh, French fries? Yeah, that's true. I just finding all these connections of how these things still apply poker chips, poker chips, I don't know. I just use the word find the things that say chips. So what
about a French onion dip? Who'd before we go to dips? I want to forget about this. Go ahead, somebody woke up on the wrong side of the bed. No, we were talking about guacamole, and a chip that existed for a little while was Dorito's Guacamole flavored. Oh didn't you remember those? And like the early two thousands, I don't. It tasted so good. It didn't taste like guacamole. Yeah, but it it was such
a good chip. But however, the green dye that they used on the chip also exited the body green, okay, and that was probably a turn. It was concerning at first I'm like, no, I don't get it. Can you explain that in a little more. Have you had the Cuban sandwich legs Cuban? No, that's so good. Really, it's like a little ham flavor, a little mustard, little pickle. Yeah. Yeah, oh man, that's a thing I've never seen, never seen that. Either.
I would never get a Cuban sandwich. I would get many other sandwiches before the cubes. You'd never get a Cuban sandwich. Yeah. I mean I've eaten one because sometimes in my college that would they would have Cubans for lunch. But I mean, I guess I got a hot dog that was dangerously closed sandwich. But yeah, I don't know. It just doesn't excite me. But the hot dog I got the other day from that food truck
was practically a Cuban with a hot dog. So maybe I don't know, maybe my college has made such bad Cubans and I'm like, I never want to eat this. That's probably the case when you're mit mass producing him. Yeah, apartment, that's good. I'm not even sure that they always used ham. I'm thinking about it. Use whatever kind of meat was available. It's not care put some bolooney on there. It's sliced ham and pulled pork.
Yeah, pulled pork is on the cuban. Yeah, yeah, I don't think they used I think it was ham and then maybe they just tossed on turkey. That Good Time Barbecue, Yeah, I'll check that out. Good Time Barbecue, Scotia, New York. How'd I crop from? Nowhere? Is it? I don't know? Okay, they have a website, Facebook page. There's a Facebook page the Good Time at Tar Barbecue at Facebook dot What are you doing at Facebook dot? Gmail, post dot com?
Do you guys have a MySpace my Space page? Do you still have my Space? And a live ones daily enough? Ricky is in our top friends. Chris got put out for his love Salt and Vinegar chips and this Vickys Miss Vicki's are good. Don't don't disc the vic don't dis not a sponsor a sponsor yet another and I will get to dips. We'll let you get to dips. No, but another you can drive. There's well, all
all three of these chips that they don't make anymore. I feel like are in the same vein being tortilla based though the one it's like a dorrito. Remember three D Doritos. They were like it was like a puff. Yeah, yeah, I do recall them, and like you could put it in your mouth and like you could like crunch it like I had air in the middle. It was three D Doritos. I love those. Two Cheetos has a popcorn It's called Chester's Puffs and it just kind of disintegrates in your mouth.
It's magical. There's really good. Yeah, so distegrates the same way like like a puff would like a like is it like Pirate's booty type material? Pg? Pirate's bottom. I guess I've never had that. Okay, that's kind of puffy, got a bad word in it, so I never bought it booty. Yeah, don't blush please. Doritos though in general, I have to talk about one just discontinued chip. I don't know if so far I'm over too on. You guys have hadding the chips that I'm that
yet. Yeah, I don't have that. There was a chip when I was a kid called pizza rias. Pizzareas, no, the rolled up ones. No, it was in the shape combos. Pizza. Couldn't get me started on combos. I love combos. No, it was like a dorito, but the flavoring was like pizza flavoring. But the whole chip brand was called Pizza Rias. No, I love that too. Did it have the same type of pizza flavor as the combo pizzas? It's in the middle of them. Actually, I got it here because I wanted to make sure I
got the name right, Pizza Ria. It looked Oh look at the rito. Oh that looks familiar. Keebler, I've never had that. No, it was. It was so good. Yeah, I don't think they make them anymore. There's no I haven't seen it around when like the Tange mutant Ninja turtles were big in the nineties. Yeah, yeah, because typically when they're still big. I don't know if you know that people still like the turtles. They do. They've had a research into who was your favorite turtle.
I think I went back and forth a lot because I liked raf but then Michelangelo, Yeah, you're definitely Dona tell I was like Donatello and Raphael of the two that I favored, and I would go back and forth, like you said, can you guess mine? Michael, Absolutely, I'm surprised you even thought about it. Yeah, it was fun. That's that's table that we have to have a podcast about. Did you guys, did you both grow up watching it? Yeah? Yeah, the movies, cartoons and
the video games. That's what Lely and I played Super Nintendo is Turtles and Time for sny S Turtles four Turtles and Time. Very good, very good game. Yeah, takes no skill, cartoon button smash and beat up foot soldiers, but ok, arcade style right yeah, yeah, yeah, it's very good. But let's I I digress. Well, we don't have any time to get to dips today. Sorry, but no, no, we
could talk about dips. Well we don't. I mean, I was still gonna think about talk about Dorito's being such a huge powerhouse when it comes to chips, you know what I mean, and all the different varieties of chip and what's your favorite Derito chip flavor? Well, I think I think we've both been sitting pretty well on the spicy sweet chili. Yeah, that's that's that is so good, I think. Yeah, it's like original nacho cheese cheese. No, there was an original that was just plain no corn chip.
Yeah, there was made of plain It's an orange bag. Check it out next. Next time you're at Hanford. Oh, it's just the one that's going to get back in the rigging wailed on them earlier. Is it the one that I think, I know what you're talking about and it looks like a vintage style? Yeah, doesn't it? Okay? The ones I never pick up because it was so it's like almost like it's been sitting there since nineteen seventy. It's like a like a tortilla chip with no season.
Let's get a little bit of nachos. Oh, Frito's Chili cheese, Freedom chili cheese, because yeah, no, no bag is big enough of child. Those are very good, but it's cool. Ranch Doritos cool, answer your question seriously. That was my favorite until I tried the spicy sweet chili. But I could eat both of them endlessly. Yeah, Like if there was actually a bottomless back, I don't know that I would stop reaching in because I got full. They're just both That good funny thing about Dorito's is
they just go so well with soda. Like if you're eating a bag of those chips and drinking soda that there's a time where I would actually dip it into soda. Lost me, lost me, right, there. Yeah, you're dipping chips soda. I was dipping doritos. People dipping stuff in things that don't belong fries in the frosty. Oh, that is really good. You guys could do an episode on Frosty's. It makes me mad when they ask them what flavor chocolatest is chocolate? Yeah, it's only choco because they
introduced the vanilla. They screwed everything. They'll tell you if I say I want a large Frosty the only time, you shouldn't have to. So you don't like dipping your fries in it, no, have tried it? You should try it. It's a sweet and salty combo that is so good. It is good you kids these days. So I just judged him for dipping doritos and soda. But I also will take cheddar cheese and eat it with an oreo. So you guys really know how a party. Oh man,
So I guess I can't come down too hard on it. I also, we've talked about this on the podcast, but my brother has a running joke that I have a cookbook called fat Kid, lights of all the weird stuff
I've combined together. So shipping soda, I guess is not so I'd love the worst in a way, I was kind there might be some helpful recipes in there in a way of talking about a dip, even it was even though it wasn't one that would I didn't see that was the dip is like so the thing some people like the French onion dip or ranch based dip. I like like soda, like soda dip. That's a good name for a kid. If kid soda soda soda it's a Seinfeld reference seven anyway, Yeah,
what about soda. Yeah, so dips, I'd like the French onion dip from from the heck of good, heck of a good people a good you know what I like? Actually the ones that like the best though, Booty good. We're shaking things up. Just the old Lathes that changed the rating on this podcast. It's pretty langue. I just like the old the old French onion in the tin can that lades put out so get much for
it out of it French. That just combined with my childhood. You go through the French onion and then through the horse radish, the bacon horse radish. Yeah, get them to the both interesting. That sounds really good. Do you ever make the French onion dip with like the French onion soup packet and like sour cream or whatever? That's a good dip? I probably actually, that's probably my favorite. Does your family have a recipe for French?
Yeah? Just whatever you find on the lipt In package. Not a sponsor yet from the Lipton family of so much product place, man today, can you just turn that bottle around please? No, they'll sue you for free advertising. Yeah, I don't think they would. Listen. Million you can call a zero sugar, zero calorie cola. Yeah, that's a mouthful. Not a sponsor yet, Mummy, to get some chips read of dunk in
there? No? No, thank you? Okay? Chips? Well, I think we may have exhausted the amount of conversation we can have on chips, or at least we probably should have for today because we do have to get the leave soon, pack up and get out of this air feelings. Somebody is going to rate us for not bringing something up there. That's what that's what happens. That's what comment sections for true like battle it out down there. How did you guys talk about chips and not bring up the showy
or chocolate chips. Right, listen, I tried to bring up poker chips. You didn't work. There's nowhere to go with that, not edible edible poker chips. I don't know the point. All right, Well, hey, hey, it's been fun. Thanks for letting me play. Yeah, we want to go out of your time? Yeah, would you do it again? Oh? Man? So many times we have to back. Well, we want to talk barbecue some point you're yeah, you're expert Kees, especially good time poker. Beyond that, meats, Arbi's. Oh we have
Oh we have to have a fast food episode? Do we not have one? How can we? I don't think we had an overall fast food We talked about McDonald's for a whole episode. So what are the two that came out of this one that we were playing for next time? Ninja turtles, Ninja turtles, write this down, wrap this down into turtles, take a little note and fast food. Oh and meats, smoked meats, smoked meats, I love it. We're smoked mac and cheese. Oh do you do
that? They don't smoke the mac and cheese? Smoked beans? What do you having? What do you do? Get hungry? Do you do any like do you like mango or anything like that? In it? Peppers? Let's gip me hungry now? Yeah? And the beans hit them all. I can't tell you what goes on the beans. I just gotta try it sometime when we have that episode. Can we partake while we're eating, or maybe or while we're talking, or maybe before we we actually had them.
Chris is trying to schmooth some barbecue off you. That's what he's trying. Trying to get a commit on the air. On the air, window on the air. What if we pay full price? Then can we have it? Oh yeah, how about you do it for half price and then double it? Well, listen, it's been it's been fun to be back together. We're glad you joined us with the Lunch Break Podcast. Catch us again. We're gonna have Greg back. We will talk definitely about full priced barbecue
and it'll be a good time. But until then, we'll catch you next time on the Lunch Break Podcast.