Chris: So Phil, I took your advice and read the comments on a recipe that I was making actually last night.
Phil: what'd you think of them?
Chris: I think it actually made the recipe. Not just made it better, but like I was surprised at how incredibly helpful everybody in the comments were trying to be. 
Phil: like no trolls in there.
Chris: yeah, no, not at
Phil: And just trying to hijack the show.
Chris: Yeah. Yeah,
Phil: No hecklers.
Chris: They are. They're just like refining the recipe, it was, Oh gosh, what was it?
So it was, it was uh, it's going to sound really weird and it's not something that we would normally eat, but I saw it it was in New York times cooking recipe. A cheesy bacon and tomato bake.
Phil: Hmm,
Chris: was what they called it, but it was pretty much just Beans
Phil: what kind Navy.
Chris: Uh, You, you pick,  they, recommended some type of white bean. uh, You could even do chickpeas and tomato paste with. Some type of cheese on top of it. And that was pretty much it. And then I think they had, they had some sauteed garlic in there, salt and pepper that was like the New York times recipe.
And the comment section definitely brought it up a level. so on ours, instead of just sauteed garlic, I also threw some onions in there. And then the beans with double the amount of tomato paste that they were recommending? Uh, Some chili flakes in there. Yeah. Some, some like red chili flakes and then some fresh Rosemary actually.
Topping it off with the mozzarella.
Phil: I mean, those are like all my favorite flavors.
Chris: I was surprised at how much we both liked it. We had a nice, simple salad with it and some bread and for literally just beans, like baked. And a cast iron skillet. It was so good. It had this, this really like warm, comforting, and complex flavor to it. You know, there's like some nice acidity and, and even like from the tomatoes, caramelizing around the edges, the tomato paste, you got like a nice, really interesting balance of like sugar and acidity and, yeah, super good.
But Rosemary and, the, red chili flakes absolutely made a thank you comments section. Geez. I 
dunno. I haven't done this before. 
Phil: Okay. It's so interesting that you say that because I made some Paya a few months back and both, and I noticed that the acidity level was just like way too high. And we both had heartburn from it. And I was just thinking like, and what, what is it about this that just gives us so much acid?
And I actually went back and read the comments after the fact and. Everybody was saying that, and they were just saying, don't put in nearly as much tomato paste. So it's just kind of fascinating your recipe, you know, let's just say one-to-one they call it for the same amount. Your said, put it in a little more mindset, put in a little less.
So like those comments can really change the dish entirely, really.
And Yeah, well, it's not the most obvious thing to do, but. I think I'm going to make it one of my, one of my cooking routines, just like, you know, just like I do me some plus now.
Chris: Yeah. I mean, like I told you, I look at comments and reviews for just about everything else that I'm going to buy.
So I think it totally makes sense to, look for that communal wisdom on the recipe site.
Phil: it's brilliant. It's brilliant.
Well, speaking of community, I created a little bit with my family tonight. Uh, So the kids were in bed, got him into bed at a really decent hour. It was like, I mean, basically like, you know, at sunset felt like it was a big win for us. 
Chris: By sunset. Do you mean 3:00 PM? 
Phil: Yeah, because of winter solstice.
Chris: Sorry. 
Phil: And it was like, no, it was like, it was like seven. Yeah. Got into bed at like seven ish. And like five minutes later, we were walking to the room We're like surprised girls. We're actually going to go drive around and we're going to look at Christmas lights and we pop some popcorn for him.
And I mean, like the looks on their faces, like they thought they were, they were going to the North pole. It was like the polar express for him. And  there's so cute. Just like seeing the joy was just like the raw unbridled joy 
Chris: Hot chocolate. Did they have hot 
Phil: Well, okay. So this is actually where I'm going with that. So we, we drove to Starbucks and they all got hot chocolates.
I'm not a huge hot chocolate guy. I take that back. I will, I love hot chocolate, but I think I'm going to compare it to caramel, Apple cider. I'm going to choose that like a thousand times out of 1,001. So, people don't say that 99 times out of 
a hundred. anyways, this is actually not now where I wanted to go with the story.
What I really wanted to say is, you know, the sleeves that come in the Starbucks cups,
Chris: Yeah. Yes.
Phil: do you know what those are called? 
Chris: yes. I do. I
did. Okay. So there was like a special puzzle edition of the times, a few weeks ago.
Phil: Oh, really?
Chris: Yeah. And they had it in there and it's something like super ridiculous, like a dessert or
Phil: You're very close. 
Chris: And all I remember is that it was absolutely ridiculous.
Phil: It's a czar.
Chris: Azhar right. Yeah.
Phil: Zen out the weirdest thing ever.
Chris:  it's stupid.
Phil: Yeah. I 
Chris: just, I dunno, I don't, I don't know why it's called that. Do you
Phil: no, I'm sure there's some sort of translation, but I was feeling a little bit Henri and I, I felt the, cup and here it didn't have one and it was a little warm. And so I. I did it, Chris. I asked the girl through the drive through line at Starbucks, if I could have a czar. Okay. She didn't give me the time of day.
She's like what? It was like, you know, 
the, the, the, the thing, the sleep thing. And then she just gave it to me. Like she didn't even dignify me with a response. So yeah.
Chris: So round of applause for her.
Phil: Snap clap. That's our Christmas tradition To confuse and, harass the Starbucks baristas with scarfs and look at Christmas lights. And um, I don't know, maybe have some holiday treats while we're at it.
Chris: Like popcorn.
Phil: Yeah. I like 
popcorn, 
caramel corns. One of my favorites. I also really like the Ritz crackers that you form into a sandwich with peanut butter in the middle, and then you dip them in chocolate
and they're absolute fire. Have you not had those?
Chris: No, not with, not with chocolate. I've feel like I've probably had reds with peanut butter growing up, but definitely not with chocolate
Phil: Well, 
Chris: so that the men have to go on the list, I suppose.
Phil: What's what's something that you think should go on my list that I, that you're confident I've never had.
Chris: You know, I've actually never had it either, but what we're making for Christmas dessert actually is probably gonna not entirely do the pronunciation justice, but a chronic end is like this, this a Scottish dessert. That sounded really good, although we're still trying to figure out exactly how to approach it because apparently there's a good bit of
uh, I don't know. Maybe we just don't tell anybody and let my nieces love it. Yeah. 
Phil: That is the worst, best idea I've ever heard. 
Hey, here's a fun fact.  
Chris: gonna tell you what a mannequin does.
Phil: Yeah. Okay. Tell me, obviously what's a chronic and Chris.
Chris:  Yeah. So, you know, like in my mind, I've been trying to figure out a little bit like what our traditions are like, what, what types of traditions we want to have. And, you know, I, I don't know if I grew up with a lot, of like super hardcore traditions, you know, we had like pie for Christmas and I think we'd have some cookies Molly's family that definitely had cookies. And they also had, they had like this really kind of interesting, Polish, they call it like, like their Polish, Christmas Eve and they have like a
Phil: Are they Polish.
Chris: Yeah. Well, you know, in as much as anybody in America is something else other
than American, which is maybe a whole another conversation that I think is kind of interesting.
Because like, I think we're the only country that does that. But yeah uh, Molly does have some uh, Polish ancestry and so they do a whole thing and they have these like Polish breads and it's their thing. And I never really grew up with that. I mean, my mom's mom would make empanadas, but.
Like we'd also just have pie and maybe some cookies, but that was it. So we're, w we're trying to, you know, explore a little bit and see what else is out there. And, you know, obviously, like we do have some Scottish heritage, and so we thought we'd give this, this a chronic Indigo, but it sounds super good.
It's kind of like a trifle,  I guess, or. Or maybe like, if you don't know what the travel is like a, like a fancy perfect. And obviously there's all these things that are like super unique to Scotland that. I guess their raspberries are totally different than any raspberry we might get over here.
Their cream is different. Their honey is different. But at least we can get their scotch.  So, uh, yeah, I wouldn't do they call it scotch over there? Things, 
Phil: They call it scotch or do they just call it whiskey?
Chris:  yeah. I don't know. Well, that's what I was wondering. So, 
Phil: I know it's without an E. 
Chris: yes, correct. So you take that, That whiskey without a knee. And you soak oats overnight in it, like toasted oats.  And then you fold that into more or less like a whipped cream from like a, like a heavy cream and a layer that with like a raspberry puree and sprinkle with some more toasted I was on there. And so it's more or less like a whisky and whipped cream raspberry parfait thingy. It sounds super good. So that's what we're gonna, that's what we're gonna make this Christmas and I was guessing that you probably haven't had a Chronicle, so there you go. 
Phil: well, I'm going to make like Kramer and I'm going to invite myself over. Cause that's that's maybe not the worst thing I've ever heard. 
Chris: No, I'm actually looking 
forward to it. Yeah, it should be fun. Actually. I'm looking forward to my niece's stumbling around after  
Phil: Do you remember when we had the idea in high school to like throw this big kegger, uh, with non-alcoholic beer? Just to see the response from people. Yeah. Who pretends? Yeah. Oh, I'm so wasted right
now. Yeah. It was one of our many brilliant ideas in high school. Okay. I don't know. I don't know if you can hear this. I'm looking at my monitoring and it doesn't seem like it's picking it up, but, we're babysitting some Guinea pigs and uh, they're in like dining room and I'm on the other side of the wall near my kitchen.
And there, 
Chris: your little recording booth? We should finish that episode with you. Guinea pigs,
Phil: maybe if we had our YouTube channel set up,  if we don't,
Chris: You can take a picture and that'll be the cover art for the YouTube  post. 
Phil: Well, they're, they're kind of noisy. They're wrestling each other right now.
Chris: But what if it was just one of
Phil: slamming up against the 
side of the 
cage. 
What is that? What if one of them is trying to notify me that the other one has died 
and. 
Chris: you should comfort it. 
Phil: and I'm not converting it because I'm doing something more important to me. I'm going to lose a friend over it, but it's not going to be you.
Chris: Um, 
Phil: anyways. Yeah. So, so the Guinea pigs are kind of uh, be a little rowdy.
if
anybody's wondering what that, like scratching sound is it's money. It's my Guinea pigs. It's hilarious. Like I, I texted a picture of him to my mom with Luby holding them and, And Libby's like my youngest, like so happy, like the cutest little face in the world, holding these Guinea pigs with absolute sheer joy. And I just sent a picture to my mom. She didn't know that we were house sitting or babysitting rather Guinea pig sitting. She thought, you know, they were our new pets. And so she's like, Oh my gosh, they're so cute.
What are their names? I was like, I don't know. I don't actually know. Oh man. So it was just funny cause I, I still haven't told her that they're not actually our Guinea pigs and she thinks we have two Guinea pigs, and I don't know their names.
Chris: Well, it failed. There's still time to get  pigs for Christmas, you poke little holes in their boxes. You wrapped them through the  
Phil: we might be the only family in America that doesn't own a pet.
Chris:  and you should remedy that. 
Phil: I kinda like, uh,
I kind of like not owning a pet. 
Chris: I'll send you a hamster in the mail about a hamster for my brother one year for Christmas, actually, and about him too. Cause I thought they were going to be lonely.
  He was, he didn't want a hamster. He wasn't expecting it. 
Phil: I dunno if this show is going to get super popular and one day in the, in the future around Christmas time, I do a white elephant gift with some listeners. But I have the world's greatest white elephant gift idea. And I almost did it one year, but Ashley talked me out of it to, to actually do a hamster, like in a, you know, in a little box because somebody is going home with a hamster, whether they like it or not.
Chris: Oh like an actual white elephant gift exchange.
Phil:  yeah. yeah. 
Chris: Uh, 
Phil: Going 
to choose that 
box 
and. 
So 
anyways, this is my world. These are the 
things that I think about 
things that I lie in bed at week at night. But, 
Chris: But you should definitely get the girls
some Guinea pigs for Christmas morning,
Phil: we'll see. No, I don't think so. 
Chris: probably.
Phil: That's not going to happen. 
Chris: Those things last for so long. 
So my cousin, 
Phil: have one 
Chris: no, a giant Jonathan Antoine.
Phil: I kind of remember 
Chris: had like every pet you could think of. Uh, We had a lot of pets growing up, but my cousin he, gosh, I think he got his turtles when he, I don't know, he was like five or six.
Those things are still going strong.  
Phil: that's insane.
Chris: So, guess just think about that. Fo 
Phil: Yeah. 
Chris: only last a few years. 
Phil: Yeah. Oh boy. I don't think I'm doing anything like that for Christmas this year, because I'm a Grinch
 is a big old green Grinch, but speaking of Grinchy stuff, where are we talking about? 
Chris: Crane 
Phil: and
peppermint ice cream and all that fun stuff. 
Chris: mannequins and empanadas 
Phil: who I love empanadas
Chris: Yeah. Oh yeah. My grandma would make  she'd make like pumpkin empanadas.
Phil: really. 
Chris: like the favorite. they're they're super good. I was like the, the holiday thing, but, um, you guys, uh, did you have any traditional,  desserts treats 
Phil: Uh, yeah. You know, you were, we're trying a new thing this year. For my birthday, my lovely wife got me. Hey, Jenny's ice cream cookbook. 
Chris: Okay. 
Phil: Jenny's ice cream. 
I 
think we took you there when you were
Chris: sounds familiar. 
Phil: They've got them throughout the us. I 
know there's not one in Colorado, but 
have I? Yeah, it's it's really, really good ice cream. They use essential oils in their ice cream for fragrance. And if you know what I do for a living, that kind of 
means a lot to me because I sell air fresheners frilly thing, but uh, no, no, not, not that kind of essential oil. I think it's just like pure scent. Goodness. But
um, Oh boy, if you're redheaded stepchild comment, didn't get his canceled that will. Geez. We're in trouble.
Chris: well, at least they didn't have the bully him yet. Wait, I don't even know which one you posted. Did you post the  
Phil: I published the one that   put it that way.
Chris: That doesn't answer my question. 
Phil: Okay. Sure. So Jenny's is this delicious ice cream, uh, stores throughout the, throughout the country? Uh, I think it started in Ohio, which did you know a lot of chains start in Ohio.
Yeah. Like 
feeling chill please and Outback and, Texas Roadhouse things you wouldn't expect, like all star in Ohio. Really bizarre.
I don't know if those ones specifically do, we can pretend like they do, because one thing I've learned about having a podcast or having a microphone in general is that you don't have to be 
the smartest guy in the room. You just have to 
just have to sound like you're the smartest guy in the room. 
 
that's it.
So Jenny's really, really good ice cream and really unique flavors. So they've got this one that uses honeycomb, like real actual honeycomb. That one's probably my favorite. They've got like, you know, the, you know, those butter mints that you would get at like seafood restaurants. They've got one that uses those. I think it's called Savannah butter mint. Anyway, it's just like endless, like really unique flavors of ice cream, like black licorice, stuff like that. Who Molly would like that she's she likes black or crochet. I remember. anyways, I got a cookbook for my birthday.
And so one of the, one of the things that we decided to do this year, instead of, you know, your stereotypical. Snickerdoodle Christmas cookies. Uh Let's let's try something new. So we're, we're going to make peppermint ice cream  
Chris: Nice. That
sounds great. that's actually what Molly's family does Christmas night, they just have peppermint ice cream and maybe some leftover, fancy bread things So, Yeah, I like the idea of homemade peppermint ice cream. It's interesting that it feels like so many other places have more, you know, beyond the U S have more like traditional. Things like that. you know, have like a Christmas pudding or, In 
England or, like a, a boost in awhile and France and smell, I could rattle off like all the traditional desserts, but it feels like in the U S we don't really have stature traditionally,
Phil: Hmm.
Chris: which is sad. 
Yeah. Well, I don't know. I was thinking about it and, There's this sense that like the melting pot illness of the U S isn't always celebrated there's I think in the past there's there has been a large push at times to like assimilate, um, in, in past generations. I know my mom's parents' generation there, there was a lot of that and they kind of fell, fell into that. And I think there's some traditions lost because of that. But I think at some level it's also like what makes the U S interesting is, is that it is like this melting pot of people from different places.
And, I think it'd be cool if there was more of an embrace of those, traditions and maybe even to like food traditions  come with people's heritage,
Phil: Hmm. Yeah. 
Yeah. I can see that. 
Chris: or maybe I'm being too idealistic or 
Phil: well, I think you see that regionally, maybe a little bit more like where I live it's it's like a, it's like an oyster shucking festival. That people throw in the, in their backyard and invite a bunch of people over. And it's like, it's like a thing that you just share these knives, and then you shuck oysters with them and then you, and then you stab them and then you throw them in your mouth with the same knife that somebody else just used.
And,
  
Oh boy, it is. Not
happening this year because of COVID. Yeah, no, I'm sure are. I'm sure they're going on. I don't think we've adopted those quite yet. Although growing up for me and I, this is going to sound, not normal, but I, I grew up in Wyoming and one of our traditions was fried oysters on Christmas morning.
 In Wyoming, 
Chris: reframing. Wyoming's just like the neighbors in the North of Colorado. And you know, there, there is a, an oyster tradition here as well. Phil.
Phil: right. 
Chris: I can't honestly, I've never had, I've never had   
the, uh, 
Phil: of the sea. 
At least I think they were wait, do you think my,  no,
stop 
it right now. 
Chris: How large, how large, how large are they feel?  
Phil: Yeah, they were um, well there to buy this for my small mouth. I was like nine years old. I didn't like them then  don't love them now. So 
Chris: sad. Wait or oysters, or, uh, equivalent 
   
Phil: We had
Some in new Orleans. Hey, this is not the first time I've mentioned new Orleans in the last week or so. They were like covered in Parmesan, cheese and baked. So I, if I'm going to have an oyster, I think I want to, first of all, I want it cooked,  like the raw 
oysters, I think I could be okay with it. You said you like it or? No?
Chris: Yes, very much. So, I think, I think I mentioned even tide when we were 
talking about GoldBelly. one of these days, we'll have to go to Portland, Maine, and
Phil: Okay. 

Yeah, I would, I would give it another go. It's not that I'm like inherently opposed. uh, it's just like the feeling of snot in the back of your throat. That's not your own.
Chris:  it's a little slimy.
Phil: Yeah. 
Yeah. Make some phlegm 
full lamb. 
So I liked that there were baked in new Orleans covered in cheese,  so tasty, 
but that they don't do that here.
Like the, like the Christmas tradition of oyster shy. There's a name for it. like, uh, 
Yeah, probably. I can't remember exactly. We're gonna have some very, very angry listeners. yeah, we'll call it a shock Fest for now. 
Chris: Yeah. So like the baked oysters kind of reminds me of this, dish that we made for new years, actually a few years back. know we've talked about how much we. Definitely enjoy muscles. We were having a few people over and decided to do like a muscle appetizer and, um, instead of just steaming them, we actually ended up baking them and it was really, really good.
So we had. Like these, these baked breaded mussels with, actually a champagne cocktail. That was super, super good. I found this recipe online. And, and I think it's one of becoming one of my favorite little, like a party appetizer things to make. So, 
Phil: I can get down with that. 
 That sounds great. I've got an ITK episode dropping just like five days or so. Let's make some moistures. I tell you what you, you make the oysters I'll make the aperitifs    
You can
send 
Chris: holds in the 
mail. 
Yeah, 
Phil: would be a little flat, but
Chris: Can I get one of those, like uh, what are they called? Soda streams.
Phil: Oh yeah. 
Chris: carbonated. 
Phil: that's actually not a bad idea.
and we could do that with champagne, sham Punya and  revisit for people. This is the worst idea I've ever had actually.
Chris: And since they'll be like seltzer anymore.
I think the, the seltzer revolution is is what they were missing  make it big. 
Phil: Speaking of seltzers. And maybe we could talk about this on our new year special episode. The old fashioned. Right. If you're an adult male, that's probably your favorite drink. I know it's mine. You like a good old fashioned. Yeah,
Chris: . 
I do feel I liked them 
very much. 
Phil: it's not my all time favorite cocktail, but it's in the top five, because again, I'm an adult male. Uh, But anyways, so I found out I'd been making them wrong this whole time. So I always thought that you, you topped it off with a splash of soda. You know, it's like club soda or whatever, and of course you probably already know this because you're fricking genius of a bartender. So they call you coyote ugly. But it's actually just like the college bars that we're trying to skimp on ingredients that would top it off with club soda. And that's why I became known as uh, you know club soda, but that's a housemaid, there's no club soda in an old fashioned.
And so I stopped putting it in there and notice a huge difference. And now I'm like, where have you been all my life old fashioned? 
What was I making before? I dunno, 
Chris: yeah, I feel like we had to, we had the whole conversation with us, with the bartender at uh, One of the places I went to. One time you were out here,
Phil: we did. I had forgot about that, but I remember
 Chris:  
I feel like we should save our cocktail and delving for a hundred years.
Phil: Yes.
That was like our big teaser. Tune-in next Thursday 
for him. Right? We can just replay this every Christmas and new year's.
Yeah. That's a good idea. I don't want to get too far into it because we've got to save our content for next week.
That unless you have anything more to say about marzipan and pretzels or whatever 
Chris: I think I'm looking forward to that episode and we kind of brushed over Christmas  a little bit. But honestly that feels like 20, 20. I'm just ready for January. If we're going to be honest, I'm going to have some uh, some, some whiskey per phase, just I dunno, go hibernate for the rest of the week until it's  
Phil: before you do I have one burning question and closing.  
Fudge 
Chris: Um, 
I'm not super, super, So I'm going to 
go without, 
Phil: I hate you. 
Hate your guts.
Chris: sorry. 
Phil:  
Should we do another poll
almond? Uh, I like cashew butter. 
 
Yeah, no, it's not bad, except it always reminds me of like right after a marathon. Cause they always give out those little packets of almond butter. So when I taste it, I just, I just, I feel  expended. So yeah, 
Chris: So the flex 
Phil: there we go.  
Chris: awesome fel. Well, as always, if people wanted to, and I don't know why they would, uh, follow 
Phil: Yep. 
Chris: The Instagram's 
Phil: Yep. The Grammys. Dad's kitchen co on all of our social platforms. We're on Twitter now, too. So that's kind of fun and um, have some, have some cool things to look forward to, I think with YouTube as well. 
Chris: Subscribing rating. 
Phil: Yeah.  
Oh yeah, we haven't 
plugged that in a while. Yeah. If you, if you'd like to show, give us five stars on Apple podcasts, that actually does a huge thing for us. It kind of helps us navigate the   Infinite. I sound like an idiot and cut that if you, if you, if you love this show, but you hate my metaphors, then definitely go to Apple podcast and give us five stars there. It really helps us. It really, really helps us. And it's honestly, you know, it's just kind of a good way to support what we're doing. So, Cause without dad's kitchen, what would he be?
But  a bunch of dads without a kitchen. 
Chris: I think we'll end  episode before that
Phil: Once finally you dislike what I say enough to cut it.  
Cool. Merry Christmas, everybody