The Wild Cards Grab a Slice

This episode of the Wired Card Podcast, I brought to you by China. A China. Nope. You can't do that.

That's horribly racist. What? Welcome to Wild Card Podcast. I'm your host, Jared Eaton, and my co-pilots on this journey to wherever are my good friends, Jeff Curtis.

Hello. And Ron, bad boy, bad boy. What you're going to do? What you're going to do when he comes for you?

Blair. That is so apropos. Yeah. And I just want to tell people I'm not a racist.

I'm not. I feel that we can pick on the Amish. That's really nice. I asked you a question.

Why are your fingers crossed? I have arthritis. Oh, I'm saying that's the only thing I said. I'm saying that.

Yeah. That's somebody else's fault. We learn more about Ron each weekend. It's not good.

As you speak with players, there's just more and more like, I'm saying like, dance crawling down, a centipede, so they're all, you know, you're getting deep in there. I feel like when you pull back my layers, it's like a German expression. It's deep in all. I'll say this though.

I love going deep in the wrong. Oh, what people do. So speaking of learning more about Ron, you guys are going to learn about us. I don't know why you're going to learn about us.

I don't know. But for some reason, you're listening to this. Well, we've seen interesting. We've seen that.

I guess. We are actors. So I guess it's interesting. Yeah, they say our work and they go, those must be interesting for about an hour.

It's not sucky people, but we are. One hour of interest in a week. Speaking of acting, we do a lot. And Jeff and I have been really busy with Hunt Back in Shredam, I'm really busy with, and I'm like, that'd be it.

So the favorite question this week is, the favorite, I wrote the musical, the musical, or play you've seen performed. So a specific time you were in an audience and saw a show that affected. Oh, you know what? It'll sound sycophantic, but when I saw a little mermaid last year, you couldn't you can apply the smile off my face.

I was so happy and just geek in the whole time. You were nervous, I know I was nervous about that one. I can see where you would have known. So much of it was relying upon the audience to fall along.

Yeah, because there's no set. Obviously people puff it in puppeteering. So we want things like, we just like, this is for kids, but we must be honest. We're very generous.

Within the first five minutes, I was totally drawn in and I was believing it. Even though I knew the techniques that were being used in all that. I knew the entire cast, but there was something that just drew me in so much and I totally forgot that the tales wiggling were puppeteers running. No, I was completely drawn into that world.

That was one of my favorites. And that's my favorite Disney music. Well, while we're fighting for the back, I would say for me in 1984. No kid.

Because I hadn't seen it, I saw it in the limited tenor before. So that's very different obviously, but like a Pat Classic that is powerful. When I saw you guys in the audience in the audience and just like, I react oddly to things. I'll see a horror movie and I'll smile.

I had a smile on my face when I was spring awake. Which is obviously not happy. Yeah, it's not happy. You see something done well.

I understand what it's evoking. I had a smile on my finger when I came out. I was enjoying your performances so much. And it was so authentic and true and poignant.

And there were times when those little commercials would come on the screen. You guys would go, I would look up. I would continue watching you all. Oh, wow.

I really love that. 1984 was not a pleasure for me. It was a grind to do. It was one of my favorite roles that I've ever done.

It was a grind. It was a chore. It was an Elle Cun and there was no bowels. So there's no ego feeding for that at all.

And that was one of the hardest things. It was people that know if they could clap at the end. Yeah, it's just that's the show. We're going home.

You got no ego feeding except that's when I got the moniker of the Treasure Party. That is during that. The talk back afterwards. The Q&A afterwards.

Those are always fun. It's just heavy. Especially my character. When you have to play a villain and we've talked about them.

I've played a villain many times. are some villains that are just fun to play like they get or I'm excited to play the villain. Yeah, but yeah, you know fun and happy you like no. He's still got people to play because I'm looking for him to play because I people think I'm nice and I give you crazy guys and I'm like, I'm just like, yeah, he's the most extravailing villain that's always fun to play.

I'm talking about it. Then you have guys like Bob Ewell and Killaboggy Bird or was I three or four? Council member number four? You were four.

Okay. It just sucks you dry. We'll play in a guy like that. Well, also because we never left the stage.

There was no time to kind of decompress or kind of readjust once because once you started, even before started, we started out in the audience. We were sitting at the audience with the audience so there was there was no kind of preparation. You can just kind of walk and take a seat and you're waiting for the name to be called and go on to the stage. And so it so you're starting before and then you're in character the whole time.

Even though our back was to the audience a lot, we were acting when our back's were to the audience. You had to see the leader be reacting. Your shoulders would have to tilt your head or so. You always had to be engaged.

Now, do you guys, I don't know if you guys may have to do a show. I want to do it. I want to do it. I would be in this.

What would I do? So a couple musicals I've seen that affected me. I saw Ragtime a couple years ago. Oh, God, that's a good one.

You want to hop in? Holy crap. I want to tell that story because it's a story that needs to be told. I've been acting early in the 1900s.

It's still perfectly put away. Tada is my list. He's on my list. He's on my list.

He's on my list. He's on my list. Anyway, I have an answer to your question yet. No, no, please.

Please. So if we're talking, seeing something on stage and it affecting it, it'd have to be lame news. I saw the news. Oh, yes.

It was on tour in Boston when I was just out of college or in college. It was mind-blowing. Oh, yeah. The way it was constantly moving and the way it was sung and the rotating stage.

Absolutely. So that was just blown away. But I would say even more so than that when I saw Jesus Christ Superstar on TV as a child. The first time I saw it, I think I was 7 or 8 and my brother and I were watching it.

I was like, what the hell is that? I'm not telling you, moving your tongue. I'm telling you. It's a daily movie.

And the second time I saw it, I was 11 or 12. And I got it. And the fact that it was totally sung just changed the whole way that I looked at musicals. Before the musicals were like a West Side Story or anything.

You were talking and you were singing this song. Then they were talking. And the name dance and there was more talking. Whereas Jesus Christ Superstar was all sung.

Rock opera. There was a rock opera. It was sung. It was danced.

But there was never any talking. And I was captivated by that and that became my favorite show ever. Now I've seen it since on stage and I haven't really liked any of the stage. Yeah.

For nothing's of it. Thanks man. You were fantastic. I'll be back.

But I'm older now and I've also studied a lot of theater and musicals. And it wouldn't work if people didn't know all the stuff that was left out of it connecting these scenes. True. Don't look true.

But that of any show I've ever seen, that one has had the greatest impact on. I remember being young and I think being young and being impressionable when I was in the SL line game. All that I know made it huge. And it was just such a spectacle.

It was so wondrous. And you're just like watching these puppeteers and you know that there are people kind of like I get some blurmets. But obviously to a greater extent. I was touring and just being amazed at the techniques they were using.

Yeah, absolutely. Artistry and the choreography. I really enjoyed that. But another one for me was actually done by a high school.

When I was in ISOL we went to the International Festival in June of the year and performed crazy for you. All the main stage. It was such a cool thing. One was to improve.

I think they were from Utah and the fourth was the Las Vegas performing arts academy. Oh wow. And we did Jekyll and Hyde. And seeing that one.

Which is my favorite. Which is my favorite musical. And that's why. Because that's the only time I've ever seen it.

But it was so powerful and so dark about such a great study of these characters. I love that one. I have to mention Lee Miz. I have seen cats at the Kentucky Center twice when it was touring back in the 90s.

And I actually Hunter Sutton was playing Rump Tung Tung Tung in the tour. And so I didn't know if that was at the time. Hell it was 20 years later before I realized that he had become Seymour in the remake. In the re-staging Broadway revival of Little Shop of Horrors.

And I played Bobby Strong in Year in Town and did these great roles. But of course cats, you watch it and you go wow that's pretty. And that's all you do. That's all cats is.

But then I took Michelle and I were dating and I went to say Lee Miz at the Kentucky Center. And I don't know that I've ever cried so much in a theater in one night. The whole second act, the entire audience is weeping. And much of the end of the first act.

And it's just so overwhelming and powerful. I have to put Lee Miz at the top. And the movie just pissed me off. It was horrible.

The movie was okay but if you compare it to the stage. Oh there's no way. It doesn't hold up. There's a ten or all of a sudden.

Come on. And Val John is now singing in a beer town. Oh shit. That's not how it is.

Unless the changes of scenes and... A lot of casting was done for the grandfors attention. It was marketing attention. It was whoring out like this.

Which Lee Miz doesn't need. No it doesn't. It can just be told. And it's beautiful.

The story can tell itself. That's what we're talking about is not throwing theater mode. We'll just have a little theater talk before we get into whatever's going to happen next. It's ironic.

So Jeff and I are just, we're bracing. We're locked down and just holding on. This is something that everybody should relate to. Except possibly Jeff who somehow relates to nothing in any way.

Little town in Colorado. That's what we got. What are the two foods that Jared eats? Chicken and pizza.

Let's talk about pizza. I think we can all relate to pizza. I can always. I had pizza for last year and did yesterday.

Did I? We picked up a papa Murphy's earlier today. Domino's to me has fallen short. There was that period where they were like we're sorry we fucked up so badly.

Which hard he's went through too. They really improved. I think so too. I agree with that.

But for some reason it may just be the local Domino's around here. Me guys is always drinking. Oh see that's probably it. They got deep dish pizza.

I've been going to recently. You don't want to hold red pepper flakes very well. I dig the red pepper flakes. That's something you should discuss here.

A kuchamont. Here's the outline of what I like to discuss. Your favorite chain restaurant. Favorite frozen pizza.

It's popping. When you make a pizza at home. And then of course I like for at least the wild card to find some kind of consensus on Chicago versus New York. I would like to lead to that.

We've all had a little bit of a vintage. I've had authentic Chicago style in Chicago. I've not had a new York. I've had the New York big slice.

There's a little one. You have a style. Jeff, I'm sure you've had both of them. I haven't had Chicago style in Chicago.

I've had Chicago style. I'm the only person in the room who's had Chicago and New York and New York. Which is the reason I went to Chicago and was the reason I went to New York. One of the most part we were going to see Gillian Anderson in Street Card A.

and Pizza. I think he went to see Pizza in New York. It was all because of Mackenzie that we took the vacation. And because one of my co-workers took the same spring break weekend off.

So I said, well, Florida's out because she's taking that week off. And I said, what else could I say? I can't even remember what I was trying to get away from work. No, what it was is I had this discount kind of resort thing where I'd have to listen to people but it had to be done that week.

I think that was the story. One of the times here, I think, yeah. Mackenzie said she was like, Gillian Anderson's going to be in a street carding desire. But we'll never go to New York City.

I was like, yeah, you're right. That's a lot of money. And then I looked into New York and I was like, OK, this is a pitence of what you'd spend going to Orlando. Yeah.

Yeah. Yeah. And so I looked at a hotel that we could get for $125 a night, which is cheap for New York. In a decent neighborhood, three blocks away from the subway.

OK. So what did you get where you need? Yeah. So I was like, OK, this is good.

We can budget this. We bought the tickets early on. And they ended up costing me $300 for four tickets, which is not bad for St. Ann's warehouse up in New York, in Brooklyn.

And then when we went up there, we saw Trent Byers and he ran us around. I said, Trent, where's your favorite New York style pizza? And they have 99 cents slices everywhere. To this day, in this economy, you can eat a dollar and launch it.

It will fill you up. And it's delicious because there's pizza all over the place. It's everywhere. It's on every corner out there.

But I went in cynical thinking, there's no way this could be Chicago style. I've been to Jordano's Pizza, Geno's East, which has the most amazing crust in the world. And then New York pizza will change your life. It'll change your mind completely, I think.

But they're just different. They're different. They're really different. Food almost.

I'll give you my opinion of the Chicago sauce pizza. And that's, I don't like sauce on top. You know, I love Chicago crust. I think Chicago crust is far superior in your crust.

I dug the Chicago crust very much. I'm also, I will never eat pizza with a fork in the knife. And you can't do it otherwise than Chicago. You can't pick that up and just eat it.

Old Chicago is a chain that does Chicago style in air quotes. They don't put the sauce on top. They do what they're used to, but with the Chicago style crust. That I'm in love with.

It's a regular pizza, but with better crust. So that way I'm good. A lot of people still do that in that important piece of pizza. But I don't make my answer easy.

I have to go with a fork on Chicago. And the thing is with Chicago. That's true. No, squatting.

I think Gus or Burton talked about that. You're fucking gester. Yeah, I live in the life. I live in the dream.

But New York style, I'm good with. I don't pick a lot of fold either. No, I don't want the double crust in the bite. I want to get tasting.

The thing with authentic New York pizza is if you don't fold it, it's going to bend in half and it's going to be dripping onto your lap. So you fold it for structure so that then you can get it to your mouth without it folding in half and dripping grease all over you. But there really are just two different creatures. You have to sit down to a Chicago style.

You're going to sit at a table and not just grab it and run with it. Well, I think Chicago style has been a feature at Uno, which you can't get in Kentucky. I love P3 at Uno. The first place I had was in school in Boston and I loved it ever since.

You can eat it with work, but you can also pick it up. You can eat it with your favorite. So you couldn't do that at Gnoses. You can't grab it or do Dornos.

Not Dornos. I'm having a stroke. And you're on song. You're on the same time.

Because that's a kind of glutton horror I am. Somebody might have to talk. It's going to take me a minute. Somebody sing a song.

But one of the things I love, thanks Jeff. Pizzeria Uno. Yes, I mean exactly what I asked for. I asked for a Latin thing like you guys are in the midst of a musical right now.

I asked for you guys to sing. And what do I get? The same continuation of this bullshit topic that I didn't prepare for. But I don't have a song prepared so I'll just continue on your bull's hit topic.

Since I did make you the croissants. That's true. And they are delicious. They're quite delicious.

Guys, we talked about Pizzeria for too long. We need to get back on track if we could. So, one of the things I've always loved about Pizzeria Uno specifically. The shape of the crust and the flavor of it and the way it's made.

But it's also the first place I've had along island iced tea. I was at Pizzeria Uno. This was back in Boston. And I ordered an iced tea with my pizza and they brought me a long island iced tea.

Which I hadn't ordered, never heard of, didn't know anything about. I kind of liked it. It's so good. It was so good.

And it's been one of my go-tunes. It was wicked good. It was wicked awesome. It was wicked awesome.

It's been one of my go-tunes for the last 30 years. Did you ever go see the Red Sox play when you were up there? I have been to Fenway Park and I've seen the Red Sox. That was great.

And that was back when Clemens was the pitcher for the run. Back in the day. Yeah, I was recently in New York. I was recently in my bucket list.

I was born in the last time. I lived in New York. On my bucket list for the last 40 years has been to go see the Cubs play at Wrigley Field. I looked up tickets this week.

Bullshit. I'm not even paying for the fucking cheap tickets. I'll break into somebody's house that lives across the street. I'm a ladder, find a tree to do whatever.

I'm not paying a 90 bucks. I'm not paying a 90 bucks. I'm not paying a 90 bucks. I do need to talk to Billy Bass.

He always seems like he's the kind of nose. He knows a guy. He knows a guy who knows a guy. I love being that guy sometimes where you're like, no, I know a guy.

Don't worry about it. I'll get it done. Now, when we're talking about regional pizzas, those are clearly the two most famous in the United States. But there are other ones.

I have written this research in late. The Troyes style of Colorado is like a talking style, which I don't know what to do. I don't know what to do. I can tell you that I'm like possum on it or something.

It's too decastral. I've heard of the Troyes style. That's like smaller. That's like a smaller.

Oh, not personal pan beats, but more like that style. I can talk about Colorado stuff. Even though Jeff's the one from Colorado. I'm not happy.

This is not Colorado. If it's Colorado style, it's specifically someone's trying to make it Colorado style. It's not. That's closer to what Colorado style is to stee-dos.

That's what I ate growing up. We drove the five hours to Denver. I used to watch a lot of food network and my channel. There was a restaurant that got featured on there a few times called Bo-Jos.

They touted it as Denver style pizza. I don't know if there are other restaurants in Denver that do this similarly. It was a thick crust. You're talking about with a regular layer of toppings.

It's like a bunch of thick tons of cheese. Tons of cheese. The crust is normal. But then you get to it and the crust you typically hold on.

You mention this. It's almost like a croissant texture. You eat the pizza like normal and you'd save the crust for last and drizzle honey on it. It's like it's not dessert.

I just want to go to this place so happy. Me telling you about it, it sounds like a great pizza. You understand what a mountain of pizza is. It sounds really good.

When I was growing up and we'd go to Denver once or twice a year for other things. There was this place that we used to go to, I think it's never good in Colorado. I was married, but I was married. It was called the Pizza Palace.

I love going to the Pizza Palace. All I can remember now is that, well, it's this wonderful, beautiful interior. I love their pizza and they seem to have extra cheese on this pizza. I don't remember well enough, I haven't had it since I was probably 12 or 13.

Do you have a show you a picture of Bojo's pizza right now? Let's take a look at this. I feel that it's a poor one. I absolutely can.

This is a thicker, fluffier crust of pizza. It looks like the cheese has been liberally spread over the crust. It's not like they put a pepperoni on every inch of it, but they were also very generous with the pepperoni. It's larger too than regular pepperoni.

It looks enormous. You can see how big a slice is. It's like a forearm of pizza. This is one of those when you order it online, you think, I don't think a large is going to do it for my family.

We're huge fucking people. So let's get two pizzas. And then you get something like this and you're too sliced into it and you go, this is a bad idea. It's horrible.

I'm going to throw away the rest of this pizza bar and be upset with myself over it. I'm just going to keep pulling out pizza pictures of Bojo's pizza. It's like little slabs of bacon on air, which makes me... The crust itself, you can see that.

The crust is huge. You can rise above the pizza considerably. I had a stuff pizza today, a papamurthy stuff pizza, and that's what that one looked like. Check out the pizza.

That's how the stuff pizza looked. That is a pepperoni on it. Every square inch of that. That's how it looks like.

Oh, how delicious. Perfectly. How good. Well, speaking of which, let's say, what do you guys feel about?

Either Chef O'Ree or making your own crust, Mark the White Pack. Making your own pizza. What toppings do you guys go for? We love Chef O'Ree RDR House.

I make a great crust. I don't like the store-bought crust or the canned crust. I've been making pizza crust since I was in junior high school. We used to make pizza at least once a week at my house where I got it.

Because you have to. Oh, yeah. It's one of the seven dishes that my mom knew how to make. Did you get Colorado spring water for your, did you go out to the creek and ladle the water?

It's like the same water that goes into cores, went into the pizza crust that you made. I like to think that that's fresh and beautiful. I grew up in a mining town. So it was all the time.

So that tailings from the mine back. But I'm not sure. No, but we, my brother and I, at this point ate a lot. Right.

We'd make like three pizzas when we'd make pizza. They were the big, like, cookie sheet pizza. Oh, yes. And because my mom was on a healthy thing, we'd make the crust out of whole wheat.

It's a strange thing. But it was fine. But I was really good at it. And so, you know, after I went to the college and was living on my own, I changed the normal flour.

What's your recipe? The crust recipe. This is the thing. Since I've been married for 13 years, I haven't made pizza once.

I haven't made it to the crust. So I don't know if I can remember it. It's mostly just flour and salt and a little bit of sugar and some oil. Well, that might be it.

That might be amazing. I've never made milk pizza. I've not made the crust. But the thing that really makes, it's the, if you get a good crust and a little bit of sugar, if you get a good crust, a good crust doesn't have to have a lot of flavor.

But it has to hold. It has to hold. It has to hold. It's more of a delivery system.

But it can't be the cardboard tasting either. You don't want some flavor in there. It needs to support not getting in the way. Right.

So what makes a good pizza is the cheese blend that you have, the sauce blend, and then whatever you're putting on. So I always, the best pizzas that I've made have like two thirds mozzarella and one third provolone cheese. Oh, man. So you have that.

You have, you know, if I'm lazy, I'll just do the ragout, spaghetti sauce. Which will work. Or you can make your own if you're a soft person. I like my sauce.

I'm a great sauce. I have to keep that. But then, I mean, you do your meat topping or whatever topping you want. But also you want to put on the oregano.

Lots of pizzas forget to put on the oregano. The oregano. I wouldn't even think of doing that. Yeah.

I'd love something we'll put in the sauce too. Yeah. But I'll put the oregano across the top of your pizza. I'll have it earlier.

I like that. I like it a little more. I want it to be a little spicy. Yeah.

I like when salty, spicy rather than sweet. Not like you can't handle it. Even people don't like spice would be upset. But that's why when Dom and Dom and Dom and Dom realized what they've been doing to their sauce.

And it became really solid. Not spicy, but just a hint of it. I mean, the sauces, that's so important for your pizza. But when the first start glazing the crust with like a garlic butter.

Oh, the butter. Yeah. And I would do that. What I would do is roast garlic with butter until I got that nice taste.

You know, that roast garlic that's been spread the crust with that before laying on the tomato sauce. Oh, yeah, definitely. One of the things that I always like doing when I make a pizza is put the cheese on top of the topping. That way the melted cheese holds it together so that your topping's not falling off.

And the other pizza that I learned how to make in home when I was in high school was a double deck of pizza. So you're making it in a deep pan. So you have your crust going up the sides of the pan and on the bottom and you do a layer of pizza. Then you make a layer of crust right in the middle and then you put another layer of pizza on top of that.

The trick is to cook the middle crust before you put the pizza together so that when you're cooking the crust isn't uncooked in the middle. Oh, nice. So it's like this pizza sandwich. It's like a pizza sandwich with pizza on top.

Oh, that sounds good. The close-down I've come to making about pizza is many ones using hamburger bones. So you get like a hamburger bone. Oh, yeah.

Butter, garlic salt, mozzarella cheese, and then you top and you want to go on top of that. And just putting it on top of that. I think Ragu has recipes on the back of theirs for like these homemade pieces like that for English muffin pizza and stuff like that. Yeah.

Although an English muffin is really not the right kind of crust or good. It's like an English muffin at all. On anything. Now the worst pizza that I've ever had was made by my grandmother who really didn't know how to make pizza.

Because she knew I was coming over. So she would take a can of, you know, just a little berry doughnut. Yeah. But it wouldn't necessarily be a pizza crust.

But you know, so she'd roll it out and then she would put on some toppings and then she'd use like American cheese. That sounds awful. That sounds horrible. You know, I want to say that mama roses, the ones you get at Kroger in like the two pack for five dollars that has nothing on it but pepperoni.

I want to say those are the worst, but I'll eat the shit out of those. And Totino's is maybe the worst ever. It gives me the first. Yeah.

But it's a huge one. Totino's and Jack's. The first. Yeah.

Jack's is a cheap one. Because if I'm going to go for the frozen pizza. When I was young, there was a lot of red baron. Which was fine.

Oh, I was right. I got it. I got it. I got it.

Now for me, for me, I'll spend a little more on frozen pizza because I know it's going to last time. I can't be on your tombstone. I'm sorry. Just Ron.

I'll ask the new Ron. Maybe he'll accommodate me. You know that shit's bothering me. It's bugging me.

It's actually irritating me because I have a fragile ego anyway. So every time I hear that, I'm like, God damn it. It's enough that Jeff came into my life and then was like, Oh yeah, I've been getting all the acclaim you should have gotten. Oh yeah.

Because I'm not enjoying the whole doppelganger me. I'm the one me. I would defy any man out there to be as awesome as I am. Well, while being this incompetent at the same time, yeah, I'm a big old tight rope of incompetence versus like ability versus Oh yeah, no, I'm the real deal.

That's what I got going for me. See, that's what there's no man. I can't get new. He's got some great sasto.

He's horrifying. He's horrifyingly incompetent but charming at the same time. In the 1890s out of Carrey de Carpetbag right the fuck out of this state. Guarantee it.

A bindle. A bindle. No, no, no, not a bindle at Carpetbag. I would carry some very snake oils and stuff like that.

A charlatan. A con man. A grifter. A grifter.

I've spent my entire life convincing people that I know what I'm doing. You want to play Parelli in Sweet Dog? Oh, I am Parelli in Sweetie Todd. Completely and totally.

So we were talking about pizza. What? I know. It's hard to believe that I'm getting this back on track.

But I want to mention and a regular listener Wendy Gertz often makes these shit-worthy pizza the quin parts, often makes shit-worthy pizzas and brings it to the theater for my enjoyment. Mostly I like to think. I don't know how she does it. She makes these beautiful little pizzas that stay uniform and clean.

There's no yanking the toppings off. When I make a ship-worthy, I guess it's the way I do the cheese or the way I cook it or some, but all the toppings are sloppy and they're falling off. That's the way I like it, but Wendy's is so good. That's true.

I don't know if she knows it, but she's got her shit together so much more than any of the rest of us do. She is an integral part of my team because she knows what she's doing and she'll get it done. Thank you Wendy, including pizzas. Absolutely.

You know, the only time she has brought it is when you guys are busy with a hunchback and heroic and stuff like that. I'm the desert here, man. You are very special. You just decided to be special for the other people.

Not me. You have both stolen all night. We have both games. We have really.

We bounce back and forth. We stay very busy. But I'm pleased to sponge with my cast. I'll bust your balls all day about it.

I'm happy with this cast. The raw cast is great. You're not your busting balls. That's not so much busting as it is just bonding or caressing.

It's like caressing. It's like squeezing people's up. You get that blue shock feeling in your eyeball. You're not trying to actually pop.

No, I don't want to pop it or even make it like that. I'd be kind of two. That would be something. That would be something.

That's why your nut sack is so grabable because of the third one. The third and fourth and the half one. The fourth and half. Speaking of pizza.

Topping this. Topping this. So anyway, this is what I like. My family does not so much like it because my taste have refined over the years when I'm finding out more things than I used to.

I like green peppers now. I like them cooked. And then of course, bacon and pepperoni. But ever since I was a kid, the one major constant has been either kill boss or smoke sausage.

Thinly sliced and then placed on the pizza. I like that on the top. Even though I like the idea of covering the toppings with cheese to get that nice brown and keep them compact. If you do the smoked sausage under that, they're just kind of moist.

For our listeners. Cheesy. Moist. Moist.

Speaking of Kelsey. Let's hoist back on track here. Did she slap? They had like I requested in the last episode.

No, I haven't seen her. You haven't seen her? I haven't seen Kelsey. I've met Kelsey once.

Kelsey, if you're listening to this, please slap your father upside down for the last episode. Oh, I'm in Kinsey. Kinsey. I'm Kelsey.

I'm Kelsey. I'm in Kelsey. Yeah, do you see Ron, please slap him too. I'm in Kinsey.

They probably want to slap me. I do have to say, when I did me Kelsey that one time, her knees are fabulous. Her knees are fabulous. She has more than knees.

Okay, it's fucking weird, but surprise. So, it's a good thing. It's a good thing for now. We had to slap him.

You know, she actually hasn't slapped me in a while. I'm thinking what happened between us. You know, the relationship may not be what it was. Don't you look like your father?

Yeah, the real question is that you look like Jeff. Don't you look like Jeff. Because every three weeks, Jeff's giving a report will run. I just continually just degrade it.

Yeah. Yeah. Attract from everything. Yeah.

So, I like the green peppers now. And you know, I can eat onions now if they're cooked. I can't eat them all. I cannot do onions.

There's a lot of things I can't do. Ever since we went to Chicago, we went to two pizza places, Genosese, which has one of the best crusts I've ever had. And Jake Melnick's, uh, where Jeff, tap on the first, like that. His only way, he used these specific kind of pans.

Yes, yes. And I had the local sausage. It was the big, the Chicago, the press, they had their own local, what do you call it? It's not a sausage-ree.

But whatever it is. What's your shot? Well, they got big on local, you know, these guys who are doing the links, they're charcuteries. I like that word.