Phil: [00:00:00] Chris, what is that? Delicious looking cocktail you have there?
Chris: [00:00:03] Uh, it's It's actually just for that.
Phil: [00:00:05] Okay.
 It looks delightful. Tell me what did it tell me 
Chris: [00:00:08] it's good. It's this is actually the  brothers for night, which is a Denver distillery. So it's not, it's not as bitter as like Fredette Bronca, but it's. Still, you know, that super like spicy, complex beverage. Uh, yeah. 
Phil: [00:00:26] So it's like, not quite as bitter forward, like just some little 
more balance. 
Chris: [00:00:29] I think it is. Yeah. It definitely has a lot of the spice still. Um, Maybe it kinda 
Phil: [00:00:33] yeah. 
Chris: [00:00:34] like clove cinnamon uh, honestly it  especially once I think about it, like, I can't get the idea out of my head, but it kind of tastes a little bit like the smell of old spice.
 but like in the best of ways, I guess, as good as, as good as old spice on the rocks can be.
Phil: [00:00:48] Okay. You know, the old spice body wash. Did you ever get that?
Well uh, Yeah. Okay. I didn't know there were other kinds, but you know, just like I guess we'll call it the peer support. That's what I would always get. You know, it's just uh, it comes in a large red bottle and  it's bodywash and it smells great. Works great. Well, so one day I go and buy another bottle cause I was out and wasn't really paying attention and just grabbed one and I go home and taking a shower, you know, doing my thing, doing what dudes do in the shower and.
I'm like what the, what is that? And I looked down at this bottle and it it's, it's old spice, but come to think of it, it's like the original logo of the old spice and I smell it and I'm like, wait a second. This is like the original old spice fragrance. And so I read the bottle and it says don't diss the original.
If your grandfather hadn't of worn it, you wouldn't exist.
Chris: [00:01:39] Okay. Okay.
Phil: [00:01:40] So that's a true story that actually happened to me and I immediately threw it away cause I couldn't.
Chris: [00:01:45] it was too much for you, huh? 
Phil: [00:01:46] Yeah, it was very spicy.
Chris: [00:01:48] it
Phil: [00:01:48] It was very for Netty,
 
like, you know, lathering on my body just made me think of for Nat.
Chris: [00:01:55] Oh, this is not the other way around. I don't know if that, I don't 
know if that's a thing. I don't know. So that next time.
Phil: [00:02:00] for now on, you're going to be enjoying that drink and you're just going to think of me lathering up
Chris: [00:02:05] Yep. No,
Phil: [00:02:06] and I'm not 
Chris: [00:02:07] next time we'll have that together. Not the lathering, but the Fernet. we'll S we'll maybe, maybe that's you, I don't know. Sometimes you need a helping hand.
Phil: [00:02:13] Okay.
Great. 
Chris: [00:02:16] wash your back or scratch your back. That's like a phrase, right? Like you scratch my back, whatever I like it translates to washing I'm sure. 
Phil: [00:02:22] speaking of scratching backs. I have to give a shout out. One of my very best friends. His name is also Chris. I'm sorry. I've actually been cheating on you with him, but he is a huge fan of the show. He lives in Orlando and like Chris literally texts me like after every episode saying what he loved about it.
Um, What he hated about it, which is never anything, because he's just a really, really nice guy. Well, anyways, Chris, Chris. Is from the Midwest, like you said, he lives in Orlando now, but he has this chili recipe and don't freak out. He always includes a cinnamon roll   
 
yeah. On the side. And so I was thinking like, okay, your bowl, bullet chili. And then you get to enjoy a cinnamon roll afterward. Maybe there's like a nice, you know, contrast of flavors. There you start with the spicy chili and with the sweet
cinnamon roll. Great. 
Chris: [00:03:09] like, you know, getting dinner out with dessert at the same time.
Phil: [00:03:12] Sure, but that's not what he does. He actually takes a cinnamon roll, any dips it in the Chile as if it were a slice, a corn bread. Are you kidding
me, 
Chris: [00:03:19] be honest. I feel like I gotta have some concerns with that one. Okay. I don't know if I'm as concerned about chili tasting ever so slightly like, like cinnamon roll, but cinnamon roll. That kind of tastes like chili. I don't know. Just like, like a tomato cinnamon roll. That sounds, yeah. 
Phil: [00:03:36] right, right. well, I was thinking like a cumin cinnamon
Chris: [00:03:40] Okay. Yeah. Like a red bean cinnamon roll or ground beef. Cinnamon roll. Come on. That's
Phil: [00:03:45] Yeah. Like a sausage Chelsea button.
Chris: [00:03:47] I know there's a phrase about, you know, not knocking things to try them, but, uh,
 Phil: [00:03:55] he says it's the best thing since Chile without a cinnamon roll.
Chris: [00:03:58] okay. 
Phil: [00:03:59] Okay, well, speaking of things that we haven't tried, you probably tried this because you're so cultured, but some friends of ours invited us over for dinner. They're really great,
Chris: [00:04:09] girl mess though. 
Phil: [00:04:10] really great people, their names. Okay. Really great people. Their names are Matt and Elise and Elise says to me, Hey, why don't you guys come over for dinner? We're going to make pierogies and we want you to roll the probies with us, and then we'll cook them together and then we'll eat them together and, and be like this really fun family affair.
And I'm like, this sounds amazing. So family goes over there. We make some pierogies and these were, these were unlike anything I've ever had. They're stuffed with potatoes and cheese and then fried and like an onion oil. And it was super, super good. We eat the Portuguese kind of wrapping up dinner and I say, Elise, those were so good.
I, I can't remember the last time I had a good Polish meal and Kress, she gets the serious look on her face. She looks me dead in the eye and she says, Where are you cranium
Chris: [00:04:58] So here's the thing pro pro is your Polish too. I feel like pirogues are maybe even more polarized than Ukrainian.
Phil: [00:05:03] you coming to my defense,
Chris: [00:05:04] Yes, Phil. 
Now Dell, Dell take that other Chris out too. But uh, no, I still like my my wife's family on her dad's side, they're polished and they have like some Polish traditions in that's actually one of them that on, on Christmas Eve.
They have Paragi is they have like a, a Polish like dinner. So they have Portuguese and uh, this other thing that they call hope keys. Super good. 
Phil: [00:05:25] like a character in the Avengers.
Chris: [00:05:27] Probably. Phil
Phil: [00:05:29] Okay. Okay. 
Yeah, definitely an Eastern European. Okay. So. If your family's Polish and you, and they kind of grew up, I'm sorry, your wife's family is Polish and they grew up eating parolees. Are they kind of purists? Like they had to be done a certain way.
Chris: [00:05:43] Kind of they're definitely into like the tradition.  
Phil: [00:05:46] Did they ever sway from tradition? Like would they,  I don't know, put bacon in it.
Chris: [00:05:51] I don't know. I could see that being really good, honestly like, like pro user fine. Is there like a little bit more crispy? They got, they got like a little bit more Brown.  I could see, I could see bacon, definitely elevating that thing like  good. actually, I feel like, 
my Nia suggest that for  one of these upcoming Christmases, I mean, that actually sounds really good, like bacon, it's kind of like a big potato inside of a, some fried dough. 
Phil: [00:06:18] Yeah, I kind of 
Chris: [00:06:19] that, actually,
Phil: [00:06:20] right, right, right. 
Chris: [00:06:22] that sounds pretty good. Yeah. 
Phil: [00:06:23] Well, what would they do? What would they do with like sauerkraut in theirs?
Chris: [00:06:26] So I like, they, they make them with onions. I do believe, and my wife's probably gonna correct me, but uh, they ha they have something else that they make with it. they call it a . And so it's like a cabbage leaf with honesty. It's I think it's rice and ground beef. Inside of that. And then they kind of like lay them out and put a tomato sauce over all of that and bake it.
So they do that. And then some they're like some Polish sweetbreads that they eat as well. I think they say the sauerkraut for  
Phil: [00:06:57] I would 1000% eat 1000 of those on new year's bonus. It has bacon 
Chris: [00:07:02] Uh, But yeah, bacon is fantastic to add to other things fell,
Phil: [00:07:07] Yeah. Bacon is the 
Chris: [00:07:09] Bacon's cool. I know, I 
know, I know that Bagans is a little bit of a trend and a trend that's maybe past, I dunno, I don't want to jump on the, you know, like bacon maple donuts trend, train big and people don't this trade.
 that that one. I think bacon stands on its own. Like as a thing, bacon has merit. So just because it's a little bit of a trend. I don't think we can.  
Phil: [00:07:31] With the bacon grease 
Chris: [00:07:32] Yeah. Yeah, yeah. But you know, bacon, 
we talked about it a couple of days 
ago. 
Phil: [00:07:37] yeah, we touched on that a little bit But that lovely interview, we had a couple of days ago
with good old Dan Benjamin. Yeah. And we, obviously kind of replace that with our, one of our normal in the kitchen episodes. Curious to know what the, what the response is.
Is it, is it okay to maybe more of our interviews on, on Tuesdays kind of mixed in with those in the kitchen episodes? Do people like them on.  
I don't know. What do you think Chris? 
Chris: [00:07:58] uh, I know we had talked about possibly doing that and I think, I think it could be interesting. So maybe instead of like just the, in the kitchens on Tuesdays, like Tuesdays are our special episodes, I guess.
I don't know. I don't know what else to call it. Sound's going to lean, but our normal episodes could,  could be on Thursdays. I think I like it.  
Phil: [00:08:15] Yeah, 
well, I don't want to pull away from these types of episodes, like to have once a week where you and I just get to completely make fools of ourselves and. those are, those are sacred, Chris'  
Chris: [00:08:28] Yes.  Chris, doesn't get 
Phil: [00:08:31] but I did ask you a question at the end of that last episode, and I feel like he kind of brushed by it. You weren't sure I've been doing some thinking. So I want to ask you
again, 
Chris: [00:08:41] the question. So yeah. 
Phil: [00:08:42] overrated.
Chris: [00:08:43] no, no. no. I thought, I thought I answered that. I don't think it's overrated, 
Phil: [00:08:48] you, 
Chris: [00:08:49] trend, it's annoying honest, 
Phil: [00:08:52] okay. Well, here's, here's my position. Uh, bacon is delicious and I love bacon and I will continue loving bacon, but it is overrated because like this bacon mania culture is. Just getting a little absurd with it. It's kinda like 
you, you like a good IPA, right? Okay. Some of these hipsters are making IPA's as absolutely as hoppy as they can just because that's like the thing to do by guru.
No, that beer sucks. Like balance it out. Let's I sound a drinkable ale. You know what I'm saying? So I feel like bacon is maybe going the way of the IPA slowly going the way of the Buffalo  it's yeah. People are putting bacon and everything. Like you can go to a speakeasy and you're going to probably have a cocktail that has bacon in it.
You're going to go to, your local participants and they're going to have a donut with bacon on it. Like you mentioned the maple bacon donut. And I mean, okay. But do we, do we have to do it in everything? Do we have to, I mean, you can, you can get a bacon milkshake at the Applebee's and I know 
how much you love 
Chris: [00:10:03] so Phil, I think that's your answer right there. When the Applebee's is doing something, you were like way on the tail end of a trend. So I think it's already kind of played itself out.
Phil: [00:10:10] I, they are kind of a good Blondie. Have you had their Blondie?
Chris: [00:10:14] I can't say I have,  
Phil: [00:10:16] Do you 
know the Blondie is 
Chris: [00:10:17] here? 
Phil: [00:10:17] all of ours closed down. 
I don't know if yours wouldn't surprise me. 
Chris: [00:10:21] I don't know the last I was on Applebee's Phil, but yeah, I think, I think the, I feel like the trend has, has kind of like we're we're way on the tail end of it.  And probably for the better really, I think bacon  on its own I don't think that's overrated.
Phil: [00:10:38] Right. That's what I want to get back to
because I love bacon. I don't love  
Chris: [00:10:44] Yeah, yeah, yeah, no, I think I think bacon can be absolutely fantastic. And just so we're clear, I guess, because we do, we do have a smattering of overseas listeners. about American bacon here, Phil. 
Phil: [00:10:57] yeah. Okay. Good point. There are some distinctions. Let's see, what do we have? The American bacon. If, if I'm not mistaken, does it come from the belly?
Chris: [00:11:07] Yes. Yeah. Yeah. So yes, the, the, the banking that we're talking about is, is pork belly bacon. Uh, so I feel like when, when we were over in England, we heard it referred to a streaky bacon, just because of the fat content, like the higher fat content Where the bacon that's, you know, like a British bacon is going to be from the back of the pig.
I think. So it doesn't have that same, that same, uh, 
 Phil: [00:11:32] 
And it's also not really cut in the same way either. Right? Isn't it kind of like.  A little more round, almost like a 
slice of ham in 
a 
Chris: [00:11:40] Yeah. I guess what we would think of as a slice of ham   
Phil: [00:11:44] I wonder what they would think of as a slice of ham. So he's never names for everything
  
like Jesus, 20, 21. Can we finally start calling it a cigarette? That's actually not my material. That's, that's a joke from Ted lasso. 
Chris: [00:11:57] Fantastic show sound good.
Phil: [00:11:59] the best. 
Yep. 
Chris: [00:12:00] See, I feel actually, I think that the American salad bacon as then like British back bacon.
Phil: [00:12:08] that seems like a pretty fair comparison. 
Chris: [00:12:11] both being pork belly,  which I feel like pork belly is one of those things that can be like absolutely amazing or really questionable, but that's, that's like a whole
Phil: [00:12:21] For sure. 
Chris: [00:12:22] show or topic or something. I don't know. 
Phil: [00:12:23] Yeah. Like I had some ramen not too long ago and it had pork belly at it who doesn't love pork belly and ramen. It was like a really chewy 
Chris: [00:12:32] Can I can get so aggressively, 
Phil: [00:12:34] Uh, 
yeah, honestly, like I just say it, the noodles, I'm going to eat this uh, lovely, soft boiled egg and these noodles that I just paid 
$18 for.  You can keep the pork belly. Yeah. So I'm with 
you on that. But I do love pancetta. 
Chris: [00:12:48] when it's good, it's great. But yes, pancetta is a favorite of mine too. Maybe I know we've talked about carbon RF a few times, maybe maybe like solely due to carbon ARRA,  camp. I think.
Phil: [00:13:02] Yep. Carbonara is one of those dishes that had I not met you. I probably wouldn't have been able to enjoy.
 So good. 
Chris: [00:13:10] so we have pinch Jetta pork belly as well, like our uh, American streaky bacon as far as, as, as, as, as, as far as, as, as Phil, as far as, as, as, as far as the differences between those two go which one do you like better? Like, how do, how do you, how do you compare the two.
Phil: [00:13:26] pancetta and streaky bacon.
Okay. I will probably say, okay. Question. If you were to take a bunch of raw bacon streaky bacon, pork belly, streaky bacon, and chop that up, do you not have panchetta?
Chris: [00:13:42] What do you mean? Chop it up?  Okay. I mean, it's the same, same kind of me though. 
Phil: [00:13:47] not all that dissimilar.
Chris: [00:13:49] setting me up? Is that what you're doing?
Phil: [00:13:51] No. I want to know like, is then.
Chris: [00:13:55] No, there's like, yeah, there, there there's two super similar There is a little bit of a different, so actually, so what we think of as bacon, which maybe should we just refer to it as bacon since like  it's bacon? 
Phil: [00:14:08] You sure. Yeah.
Chris: [00:14:10] so yeah. Bacon verse pancetta, you have bacon is. Well, they're both pork belly. So they both had like the same type of fat content and richness to them.
But I think the biggest difference between bacon and pan Shutta is like how they're prepared. Bacon is usually smoked. I think, I think bacon is always smoked like different, different hardwoods and stuff, but it's smoked. And pan is cured. So it's going to be, it's going to be salt cured. Probably with some other things in there as well, you know, different types of herbs or whatever.
I don't, I don't actually know the specific recipe, things that are going on in the  pancetta, but I think it's also for a little bit. So actually like a bacon you're it's raw. It's smokes, but not like thoroughly cooked. So it's, it's, it's, 
it's, 
Phil: [00:14:56] sure. Right. 
Chris: [00:14:57] it, but a panchetta you can, you can eat cooked or not.
Phil: [00:15:00] Oh, interesting. 
Chris: [00:15:02] So I think maybe the biggest thing  that is different between the two and kind of like the biggest difference that they're going to bring to a dish is that, bacon is going to. More likely than not have that little bit of smokiness. And I think, you know, this being America and whatever is maybe often going to skew towards the sweet side of things uh, where pancetta is, is going to bring in a little bit more saltiness to a dish.
So I think both are still bringing that like savory richness uh, just because it's, it's that pork belly, you have a lot of, a lot of stuff going on there. Yeah, I, I th I think like smoky, smoky, sweet versus salty is at least what I kind of think of as the difference in terms of what they're going to actually bring to  if you're not just eating it on the time,
Phil: [00:15:47] Sure. So I think I'm on team pancetta 
Chris: [00:15:49] Yeah. Yeah. 
I think it's hard. I think it depends on what you're doing, because like, there are some things that are just absolutely strictly bacon though, right?  Like a BLT. 
Phil: [00:15:59] Yeah. 
Oh yeah. 
Chris: [00:16:00] could try and put panchayat on a BLT. 
Phil: [00:16:02] Okay, wait a second. I don't know if I've ever seen I'm going to sound really, really dumb, but I think, I always thought that pan shadow was always chopped,
which is what led to my question 
Chris: [00:16:12] yeah, yeah. Right, right, right, right. Yeah. Yeah. Like the, the small cubes I feel like you can, you can buy it, not cubes. 
Phil: [00:16:19] Okay. 
Chris: [00:16:21] Just the small cube. I dunno, like all of that kind of, kinda kind of comes back to that, that like his bacon overrated. I think it's. it comes down to how you think of it. I think maybe we don't think of bacon as an additive ingredient as much as we should. I don't know. It seems like bacon always has to be the rockstar of something, you know, but I think I think it can add a lot more in some interesting ways. Maybe, maybe like a pinch of it. Maybe maybe, 
maybe bacon should,  it down a little bit. You go wise and and figure out what Pancho is doing.
Phil: [00:16:54] too big of a head.
Chris: [00:16:56] Yeah. no, I mean, I'm just thinking about like even the bacon grease whether. Your specifically rendering down some of, some of that bacon fat to say, like cook vegetables in or something, which I do have to say is absolutely an incredible way to, do things, to cook things, whether that's like. Onions or something else I mean, that's one thing that I don't know if Dan talk about like what to do with the bacon grease,
Phil: [00:17:20] he did 
not. And 
 
did you,
Chris: [00:17:24] there's something missing there. 
Phil: [00:17:25] up with yeah. Did you grow up with like a Mason jar underneath the
sink?
Full of really, 
Chris: [00:17:31] which is disgusting. First of all,
Phil: [00:17:33] Yeah, like I was, 
Chris: [00:17:34] I 
mean, that's like so gross 
Phil: [00:17:36] Like a layered monster 
Chris: [00:17:38] I'm pretty sure that like that grease is actually perishable.  
Phil: [00:17:45] somewhere along the way, our ancestors believed. That baking grease was non-perishable and they would just leave. They would just continue to add layer upon layer and it was always different colors. Did you ever 
Chris: [00:17:58] Oh, yeah. Yeah. 
I wonder why it like 
Phil: [00:18:02] I mean, 
probably 
Chris: [00:18:03] long you cooked the bacon? 
Phil: [00:18:04] Yeah. That makes sense to me. Right. But you know, it's like, You don't want to clog up your drain. So it makes sense that you would store that. But what I think I hear you saying is that that's like, 
Chris: [00:18:17] Uh, 
Phil: [00:18:19] cook other things, like forget about the Pam. Forget Pam, use bacon 
grease. 
Chris: [00:18:24] so what I think I hear you say is, I dunno, I just wanted to say that.
Phil: [00:18:27] I'd rather your glue. 
Chris: [00:18:28] Yeah. Well, first of all, Pam,  the things from my
childhood. Oh, what even 
was Pam made of? 
Phil: [00:18:35] It's like aerosol plastic. 
Chris: [00:18:36] I mean, okay. So butter is like the absolute ideal if you're going to use anything. But when I'm, when I'm trying not to, to like horrify my wife,   
Phil: [00:18:46] Oh, come on. That's the best. But why did we stop using it? I don't 
Chris: [00:18:52] better than butter. 
I think there's a lot that you can use that big increase for, and it's going to add a lot of flavor too. Like that, that Shaya recipe that we were talking about not too long ago,
Phil: [00:19:02] Right. Sure. 
Chris: [00:19:03] bacon, 
Phil: [00:19:04] Yes. Every time I've made it, it, there was, there was a rendered bacon. Yeah.  the Coca VI. 
Chris: [00:19:11] So I think, I think bacon. Yes, it's really good on things like a BLT, which is one of my favorites. I've gotta be honest. love it. BLT.
Uh, 
it depends on whether or not I want to have like shredded flaps of skinning from the top of my mouth for the next couple of days. 
Phil: [00:19:28] what. 
Chris: [00:19:29] couldn't like, do you think the toasted bread, it like cuts the top of your mouth.
Phil: [00:19:33] I've never had that 
happen once. Okay. Manet's or no, Manet's on your
BLT. 
Chris: [00:19:38] yeah, yeah, definitely. th I think, uh, BLT is one of those things that highlights your ingredients. And so, 
I think it's one of those things that puts your ingredients under a microscope in a way. I think, I think the three main ingredients for me are going to be your bacon, your tomato, and actually your bread. For me, those are the things that like really make it like heavy having like super, super quality ingredients. And. I that there's definitely a place where bacon can shine that like thicker, thicker slab of bacon.  Right. Maybe, maybe not. Maybe you like the super dykes. Tiny, thin crispy.
Phil: [00:20:13] No, I like a good Slice of meat there. went to the steak house a couple of years ago and ordered a wedge salad. And that's obviously like always iceberg, right? You can't really get the shape of a wedge out of, you know, some big lettuce or whatever, but ordered, ordered the wedge. And you know, it was, it was topped with chopped bacon and chopped tomato.
And some croutons and the waiter sets it down in front of me. And I said, Oh yes, I love a good BLT. I don't think he got the joke kind of went home sad that day.
 I really love a good BLT. I don't know. You might want to shut down this podcast after I say this, 
but 
I'm always going to put avocado on my BLT.
Chris: [00:20:53] I'm okay with that, honestly. Yeah, I'm okay with that. One of, one of her favorite restaurants has just like a killer BLT with, with avocado. It's 
so, so good. BLTA I guess was it, they call it, you know, BLTA uh, they have an aioli that they put on it and it is 
fantastic 
Phil: [00:21:10] Which is Manet's. 
Chris: [00:21:13] It's fancy. but yeah, so good. There's like one BLT in my mind. That's I always hold is the ideal and gosh, Molly made it like several years ago. she got these just absolutely incredible heirloom tomatoes from the farmer's market. You know, the kind that it's not like just red, it's like.
Multicolored. 
Phil: [00:21:33] in our engine 
Chris: [00:21:34] super fancy. 
Yeah.
and it tasted unlike any other tomato that I feel like I've had, which makes me actually want to grow tomatoes because I'm pretty sure that's how they're supposed to taste. so that's this one thing that we're kind of thinking about this, the spring is a garden  
Phil: [00:21:51] that's okay. Because
I want to do like a focus on gardening when I have a gardening episode.
Chris: [00:21:56] I kind of love that idea because I feel like it kind of needs some ideas. We have like a little bit of a small space in our, our back. Uh, So I want to figure out how to maximize that. but if, We could grow tomatoes that were even kind of like the ones that she found just life-changing.
But also the bread. I feel like a place where I was like a really good Brad can shine as well. You don't get a want, like, you know, like super thin little tasteless film bread. Do you want, in my opinion, my preference is like a really nice sourdough.
Phil: [00:22:26] love your BLTs. And I like that about you. I think that's great.
Chris: [00:22:32] not like, not like a sourdough, know, not like the sourdough that everybody thinks of is having like this kind of sour  milk taste or whatever. Right.   w what do you think of when you think of a sourdough. 
Phil: [00:22:46] Well, first of all, do you have a, do you have a sourdough starter at your house?
 
Okay, neither do we. It was kind of one of the things that we want to do this year, but no, we haven't done that ever. Um, What do I think of sourdough? I think of San Francisco, I think of really cold weather. There's this quote that I love by Mark Twain  said the coldest winter I ever spent was a summer in San Francisco.
And that's true. Like I've been to San Francisco in the summertime. It is cold,
like really, really, really, really
cold 
and 
yeah. Which is why San Francisco is amazing. I love cold weather. 
this is 
ironic given where I live 
now. 
 
Yeah. So, but I think of soup and I think of wind and. I don't know. Yeah. I think the San Francisco, what else? W I don't think that's where you wanted me to go with that, but  you asked me and I answered 
Chris: [00:23:32] No. I just feel like  
Phil: [00:23:38] it's become trendier. Oh, 
it's going to go the way of bacon. We're going to have like sourdough flavored IPA's 
Chris: [00:23:44] quarantine bread, but I mean, like here's the thing sourdough isn't like always necessarily sour. Actually the, the bakery that Molly works at that's, all that they make is, technically sourdough.
So like naturally leavened that, that in and of itself actually could be a whole another episode.
Phil: [00:24:00] it should. Cause I'm not an expert on that. I would like to do some research,
 Chris: [00:24:03] I think it's
Phil: [00:24:04] some empirical research, like I want to, I want to make it and then we can talk about it.
Chris: [00:24:08] sourdough and gardening. Coming up, probably maybe 
Phil: [00:24:11] Yeah. Yeah. I think you get to plug social. I've I've done enough 
Chris: [00:24:15] But you're so good. You're so good at saying dad's kitchen go. What'd you say?
Phil: [00:24:21] um, rate our FA our podcast,  
Chris: [00:24:25] Yes. Yeah. I think, actually also subscribing, especially on, on Apple podcasts uh, helps that. Exposure a lot.
we really appreciate    
Phil: [00:24:42] So if you're a fan of the show, show us, tell us, make something happen. And reached out to us on um, on Institute or any of the social mediums 
at dad's kitchen 
Chris: [00:24:51] Do you have a Snapchat? Phil? 
Phil: [00:24:52] I should totally have a Snapchat.