What are your hat wearing sanitear or a foot licking bottom feeder? We are so excited to have you back on this week's edition of The Daily Dollop. I'm playing. And I'm beans.
And we are so excited to have you today. You know, beans you said that this is our episode of The Week, which I can just go because I'm people who are wearing it for six months. So I mean, I'm going to be back. How about you?
Yeah, I'm really excited about it. I mean, you know what people say, like, what is a week anyways? I think it's just going to really long because it's really less reported. Absolutely right.
I always admired your perception of time. It's beautiful. It's a beautiful thing I'm able to receive with great liquidity is time. Oh, yeah.
Why don't you tell these good people out there? What the name of this episode he is? I'm going to say this quickly as I can. Do we?
No, no, no. No, no, no. It's the Daily Dollop podcast. And it is our return to seeing a podcasting, return to, I love for food, return to, I guess you could say the center of our souls, maybe.
It's just a return episode. So we felt like lots of else would be good because they've all the important food related words that start with hell. Molly hop. Lolly.
Lime. Em, patterns. Lincolnberry. Yeah.
Right. Which I mean, the center of milk. Yeah. Yeah.
Those are really important in the food industry. Without at least one L. A lower case L, you kind of make a lower case D. You know what I'm saying?
That's a real stretch. But I like second. Thank you for accepting it. Madam audience.
So folks, we know that it's been a while. So we just thought we should return straight to our roots with the meal of the week. Oh, that was nice. Why don't you tell these people what your meal is because they feel free to consider wheat as any of them.
Oh, thank you for that kind of opening up my mind once again. Ooh, I mean, I think if we're just talking like traditional seven day point where I are a week this week, favorite meal of all time was today's meal, which was just just eggs and some wheat toast. But what really put this meal on top is I was going to be very favorite coffee shop, which I don't get to go to very often because I'm not usually at home. So shout out to sacred grounds for giving me some just really phenomenal basic eggs with wheat toast.
I was just so happy to be much on that for like an hour. Honestly, it always surprises me when I take you an hour to eat eggs. But I suppose you are in onion. No, no, you don't even forget.
No, I got to ask, was this dry? Was this served with butter and down? It was served with butter. I think I had been posted in a skillet with butter instead of the traditional toaster.
Ooh, how can you tell? I just felt it in my bones. And you're on your bones. It's also not really good.
Yeah, and then again, I got two cups of coffee as well, which also I mean, that's a bit of it to be waited this morning. But not about my delicious breakfast. What's your meal for me? You know, I am going to use that really a capacious definition of week to go all the way back to that dinner that we went to at Ruten Bounic.
Oh, I was very saying that as well. Folks, all that I want you to know from this episode is that there's a restaurant in the world called Ruten Bounic. Not A&D and but ampersand and mind you. And so many hands.
What they have as one of the advertisers is like this fried chicken on a biscuit little sandwich with like homemade pickles and like this like tobacco jelly, I think. Oh, yeah. I think that's right. If only you could see our faces because they are awash in awe.
My face is melting because I love that food so much. Do you remember what other things you had to eat at this glorious restaurant? Yeah, I think I had some kind of chicken with this. It's like a cornbread stuffing.
It was like a quasi Thanksgiving. Oh, I remember that. Oh, I found it. I'm on the website right now.
I'm going to like to look at the website. Chicken under a brick. So the bean beans, sage, stuffing, muffin, valentet and cranberry, blood orage, mostarda. I'm not enjoying it.
It is. Folks, this I mean, it is like starting to convert food up to a morning level. And I just want to say that I had something like a solid like 36 hours every eight years. Because I just forced myself so completely.
And the next day, I didn't feel great. But in the moment, I was so happy. Everything was so delicious. It was really good.
I mean, something that onion and I've been working on recently is not overeating. We were together. It was because of that moment. Yeah.
Because we couldn't finish the dessert that we were totally, if any say the word, we were totally gone. It was both beautiful and terrible. Looks like it's been finished the dessert. Yeah.
Man, well, enough about all these delicious meals. So I know that what we're really here for today is to ask each other some food related questions that we have each prepared for each other, but have not shared with each other. Exactly right. Be no.
It's time to get checked, everyone. So because we've been away for a while, we just want to get me taste kind of tendin of kinds of things that have been on our nights recently. So it was to kick us off. You know, you told me recently that a new noodle was that an effective.
So I want to know what do you think of the most important qualities in a noodle? And furthermore, what would you call a noodle if you were to end up on? Oh, no. This is such a cruel question to ask someone on this slide because it is so beautifully in-depth.
Well, first of all, I do just want to give an eye to whoever it was who invented that noodle. It was this guy from the sportful podcast, new noodle. Let me look at how I believe that the noodle translated to English means waterfall. Can't get tell me.
Get up folks. But I think it's important to a noodle. I think that a good noodle has the ability to retain sauce. I think that a good noodle has a good noodle has a big deal of texture.
But I'm thinking of this. I really like bow ties where like a little knot of the tie is because all the noodle is kind of bunched up. Okay. I mean, I like that.
So we're going to say the sauce factor, bunched ability. And then I guess a general beauty of shape, food art and a beautiful noodle makes for a beautiful meal. The beautiful the beautiful meals. Oh my gosh.
I'm actually surprised I thought of this. But first thing I came to mind is the elevator. Very simple. But it's quite a nice curve.
I have to agree with you. How could you not? How about you? What do I think is the most beautiful noodle?
Yeah. What's your beautiful? My view. I mean, maybe just going back to simplicity.
The lasagna noodle. I love those delicate waves. Regents on the edges. It's just casted in for what seems like miles.
Yeah. No, I like that. Perhaps the biggest noodle I surface area too. Oh, most certainly.
If I were to create my own noodle, I think I would call it a little bit. I would love to make a noodle and escape from the top. That would be funny. Since I mean, sauce and ale.
I'll tell you to do three to three. Can't have a dent. I guess it's kind of like a shell, but more intense. Way more intense.
Yeah. It would be flat build. Let's not think about this too much. I have good questions for you.
I have too many questions to get through. Pick number one through 11. Let's do five. What are your thoughts on bacon?
My thoughts on bacon. Fricking delicious. Let's see. Actually, after I went to Europe and I learned that most countries had the fed off of bacon, I was like a little unsurprised to realize how much fat there is on bacon.
So, basically, I have been like, I don't know. I guess recently I tried to avoid bacon just so that seems unhealthy. Because I love it so much. You have to avoid it.
That's how it means work. But I love bacon. I put it on everything. I think they're going to say, which is something that is not better without bacon.
Also, saving bacon grease and cooking other things in it. So unhealthy. But so delicious. Yeah.
One time I save the bacon grease and then instead of milk, for my coffee, I'll just get bacon grease on you. Just kidding. I'm sorry. That's it.
Yeah. That's my thoughts on bacon. Next question. OK, next question.
What is a food that you had at SAS Child Life when you love A Long Four? Oh, green jello. Oh, you forgot to talk about green jello before. You don't have to talk about some more.
Well, folks, I just had a special way of eating green jello that's good to share on public domain. OK. What I did as someone who loved green jello so much that you didn't want to say that enough, that I would taste from the green jello to enjoy that sweet lime flavor. And then in an adjacent cup spit out the chewed green jello.
I would do this before the remainder of the entire custard cup of jello. After which, I would drink a glass of green jello. And I kind of go on my merry way. That's disgusting.
Perhaps because of that reason, I haven't had green jello in years. Maybe my parents are like, we can never buy. It's too repulsive. Yeah, that sounds messy.
That's a great question, though. Please keep asking me questions. Yeah, I think I have a number. Let's do number two.
Number two, green gluten free or dairy free? Oh, actually, my roommates and I have talked about this before. I think I would rather be dairy free, which is really hard to do for me. But I think that the milk alternatives are much higher quality than the gluten free alternatives.
You know what I'm saying? Gluten free bread, none of the tastes like bread. However, oh, milk. I think it tastes better than regular milk.
So I've got to say, I recently learned, I think I'm still learning. I know that you're low for ice cream. I've heard from you to imagine an onion without ice cream. That's what doesn't mean meat.
Yeah. Oh, that's just inside of me today. All right, I have two more questions for you. Would you like to choose between one and two?
That's there with number two. OK. What are your thoughts on baking with meat flour? Oh, baking.
I think it's a bacon. And I was like, whoa, bacon questions. I thought some bacon with meat flour. I'm so glad you asked.
And I think it is a good thing to do. I am a vehicle for wheat advocates. And we can kind of re-friend a show to just be not whole wheat. I do understand the hesitations people have about baking with whole wheat flour.
But what I've done, at least for pizza dough and for non, which honestly, I have it baked that much. For those of you who think I have bacon, could you see my gravy? Is that I'll do about half-hope normal flour and half-hope wheat flour? And I think it's delightful.
And also, then I feel like I kind of have permission for myself to eat. Maybe roughly twice as much because it has whole wheat in it. That's totally reasonable. Thank you.
OK. I'm just going to ask two questions. But just pick the one that you are more interested in answering. OK.
What food have you discovered this year? Or what have you made that year most proud of in 2021? Wow. Those are some good questions.
OK. One thing that I have discovered this year, which is really a pretty simple food. Rice, paper. That is going to be exciting, not invention, because it's turnaround for quite a while.
But I'm going to enjoy getting to the rice paper a little bit more. What kind of stuff do you make with it? The only thing that I have made with rice paper is just some classic spring rolls. What?
Yes. Were those shrimp spring rolls, was rice paper? Yes. Those are really good.
Yeah. Yeah. So I mean, these spring rolls, if you want to cook easy recipes, you just cook up some shrimp, cut up carrots, cucumbers, add some mint leaves. And then you should have a really quick peanut sauce.
So our next peanut butter with honey and sriracha, we have a little bit of sesame oil. And then you pack all of that into a piece of rice paper that you dipped into water. So it gets really soft. And you wrap it all up and dip it in the sauce.
It's like, it takes maybe five minutes to put together. But really healthy and really delicious, you know? And rice paper is really fantastic to see. It seems delightful.
I can't wait. Why don't they guide me? I can't even see them. Oh, they eat those again.
Well, that's a really good question. I would like to turn it back to you for a very last question. What was the food that you discovered in 2021? Or what is the thing that you almost got to make in this year?
What did I have discovered in 2021? I've got it. Our last podcast, remember when we talked about different tips and tricks to kind of bring in 2021 and different kind of food challenges for the kitchen? One thing that I've been trying to do is buy a new food at the store every time I go, in one week I bought a starfruit and I never eaten a starfruit before.
And it was just like this very delightful taste experience. I mean, I haven't bought one since. But really loved it. But how cool is it?
There's a fruit in the shape of a star. It was awesome. I was really happy to not discover it. I was having a try for the first time.
It's really beautiful. Yeah. Yeah. Yeah.
Well, I mean, I think that's really every single question that has ever been on our minds. You know anything? Yeah. I've really never asked any other questions before the ones that I've asked.
Fantastic. Well, folks, this was just kind of dipping our toe back in the water of the world of podcasting. It's summer now. And we're really excited to be back on this sound ground and we're excited for you to join you on with us.
So if you've got any questions that you would like us to answer. Or if you just want to kind of work through the emotional weight of these questions, send us an email at dailydollapodcast.com. Do you know any fails? Well, I would just like to add that we also have an Instagram and you all should follow it.
I'm trying to think of what it is. Dailydollapodcast. Yes, Dailydollapodcast. I don't Instagram this dailytollap.
OK, that was awesome. Well, folks, it was just so fun to be back. I am just we've been excited in my D&C right now. Yeah.
I mean, after all the talk about food, I might have to go have a snack. I was hoping you would be that laugh at some point. Because I've just made it. It's a good laugh.
Well, both all right. Before I play more than we were laughing, once again, this was Dailydollap dailydollap. Highlored for its sonorous qualities. Love you.
And we miss you. But not so much that it wasn't that hard to go with several months. All right, well, goodnight now. Um, are you ready?
I'm ready. Are you OK with high duty content? It's the only time we should create. OK.
Whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa.