Today we potentially break up, citing fundamental differences and hamburger hoarding. We encounter sub villains, uncircumcised diamonds and another Pliny the Elder cameo as we taste the surprisingly affordable beverage, Prosecco. Eventually a friend showdown is declared before we wonder where Matthew dies.
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Matthew Amster-Burton 0:00
Hi I'm Matthew and I'm Molly and this is spilled milk the show where we cook something delicious. Eat it all and you can't have any.
Molly 0:10
Today we are talking about Prosecco.
Matthew Amster-Burton 0:13
Yes. And this episode was suggested by us during the champagne episode.
Molly 0:17
That's right and we almost forgot to do it but then we remembered or you remember I remembered because I was like, You know what, let's see this through like, I genuinely have have wondered in the weeks since you and I recorded the champagne episode. It's I think it's been two weeks for our listeners. Okay, yeah, something like that. Anyway, I've genuinely wondered like you're all still thinking about it. Yeah, they absolutely are. Like, is there such a thing as like, like a high end Prosecco is Prosecco made the same way as champagne. All of these burning questions.
Matthew Amster-Burton 0:51
Yeah, I think we'll answer some of those questions Does this mean like two weeks from now we're gonna do a Kapha episode and we're gonna do a sect episode
Molly 0:58
didn't we establish that Kava is is kava generally made using the champagne while
Matthew Amster-Burton 1:05
the other one that's Charmat process which we'll talk about a lot. I did not hear you use that word in our champagne after champagne can't be made using this term mop process well why would I Why would a minute so they're
Molly 1:17
so Kava is made using this other method. So it's Prosecco.
Matthew Amster-Burton 1:22
I think I think this is not true of all Kava. So So Kava is a name for like a general it is the generic name for sparkling Spanish wine like crisp Seco and champagne. Yes, exactly. Prosecco and champagne are much more specific terms.
Molly 1:38
Oh, okay. All right. Oh, my God. I'm already there's so much learning happening.
Matthew Amster-Burton 1:42
Okay. But before before we even gets Prosecco. I need to talk to you about a weird McDonald's commercial that I heard this morning. Okay. Please do. So I was listening to a podcast and I heard a McDonald's commercial advertising their new like sharing friendship is sharing then you so it's like a two for one thing. And the commercial went something like this. I'm not gonna get the phrasing exactly right. But it was like two people talking to friends. And the first one said, I got to get in on some of your Chicken McNuggets. And the other one replied, and I got to have some of your Quarter Pounder with Cheese. Would you agree with me that one of these sentences makes perfect sense. And the other one is fucking and say,
Molly 2:19
Wait a minute. Hold on, say them again.
Matthew Amster-Burton 2:21
All right, I gotta get in on some of your Chicken McNuggets. And I've got to have some of your quarter pounder with cheese.
Molly 2:28
I'm not seeing the problem here. If you're getting
Matthew Amster-Burton 2:31
a hamburger and I said, Can I have some of your hamburger? You would say no. What planet did you just arrive from? I know I have
Molly 2:39
gone to like plenty of restaurants where I'm like, Oh, I really want the burger. But I also want this thing and so like my spouse and I will get those two things and we'll cut the burger in half and like
Matthew Amster-Burton 2:50
share with you how would you cut a burger in half at McDonald's? Did you bring like a switchblade
Molly 2:56
given a friend of bite of your food? Just a bite just past the burger and been like here have a bite? Yes
Matthew Amster-Burton 3:02
I have but if I if my friend like prospectively said and can I and like you know I can I have a couple of bites of that burger you're about to order I feel like I need new friends
Molly 3:18
I feel like I've been put on
Matthew Amster-Burton 3:21
this is exactly what I thought it was fascinating. This is great because like i i told Lori white for the show Laurie about this commercial this morning. She completely agreed with me and I said I've got to talk about this with Molly and she said that's a dangerous game because you and Molly fight after breakup. Okay,
Molly 3:38
so I'm fascinated by this. So yesterday. Yesterday, we recorded a bonus episode for our paying subscribers. Yes. And in that bonus episode, we watched fast x the 10th Fast and Furious movie Yes.
Matthew Amster-Burton 3:53
Which which is now your favorite movie which anyway, I was
Molly 3:57
just baffled during the entire movie and during the taping of the episode by Matthew and Hobbes like relationship to this movie by like what you are able to see in it. It's like like your brains work differently to process the information that is the movie okay. And I feel that we're having another moment like that now in talking about McDonald's quarter pounders with cheese like like we just see this fundamentally differently. I think we're so we're gonna have to break up. Do
Matthew Amster-Burton 4:25
we have fundamental differences? irreconcilable differences? Oh, I
Molly 4:28
was broken up with with fundamental difference.
Matthew Amster-Burton 4:30
Oh, really? Yeah. Wow. I didn't realize yeah, getting so real. No, that was
Molly 4:35
that was in. Oh, that was like 1999. It was a grad student I was dating named Derek the one who always brought his friend Tom on our dates.
Matthew Amster-Burton 4:42
I remember this. I believe that didn't work out. I know. Right? It was because we had fundamental differences. Yeah, no listeners get on the Reddit everything spilled. milk.reddit.com And let's have a conversation about like this burger sharing thing. It's not that I'm opposed to the very idea of Sharing a burger. It's the idea of someone saying, I gotta get in on some of your burger. You know, chicken nuggets are just divisible in a way that I'm sure is
Molly 5:10
no, no, I understand. Okay, I understand this. Here's a question. Yeah. If you and Lori went to McDonald's, okay. You're standing there in line. And you're like, I'm gonna get the Quarter Pounder with Cheese. And Lori's like, I want chicken nuggets but I gotta get in on your quarter pounder with cheese.
Matthew Amster-Burton 5:28
I would know that she that she was a pod person.
Molly 5:30
Well, would you say that? I mean, do you think that that's a Come on? Oh, like I gotta get in on that on your quarter pounder with cheese.
Matthew Amster-Burton 5:38
Yeah, that's, that's sharing now now that you mentioned it. You're right that that is what it's called my junk. It's
Molly 5:47
speaking with weight. Matthew, we can cut this part out. But there was one thing that I realized last night I forgot to point out about Fast and Furious.
Matthew Amster-Burton 5:56
Okay, that's good. Preview like everyone's gonna want to subscribe and get the bonus episode
Molly 6:00
when the villain whose name was aims not to be confused with my son. Like he was like a sub villain. Yeah, okay. When Ames is like fighting some guys, yeah, and says I've got 16 carats of uncut diamonds and my jockstrap right and I was like it what I was like literally processing that for like two five minutes.
Matthew Amster-Burton 6:25
I was I was equally confused. Okay.
Molly 6:27
Okay. Uncut. So is he saying he's uncircumcised? He's telling this to guys he's like beating down like what is the 16th refer to Well, is it like, Well, are they large? They're large six like to eight carat like his balls are the size of it like carat diamonds. Okay, and but they're Unpreserved before are they like
Matthew Amster-Burton 6:48
Enron? You can let you know like I have like very large like enlarged hardened testicles and I'm uncircumcised now we can fight. And so yeah, maybe like I'm wearing a cup. Like because that's the whole area is very sensitive. I
Molly 7:06
felt that way about it. I was like, Yeah, that was while I truly felt like there was like sand in the gears of my brain as I was trying to move past that joke. Like what it what does it mean? What am I supposed to do for this guy? Am I supposed to feel sympathy for?
Matthew Amster-Burton 7:22
Maybe I almost feel like the actor is like, Okay, so the main villain is like, like a psychopath who says like wild things all the time. Like, give me give me just one thing to say that's gonna confuse everybody. Yeah, okay, so I'm glad I think we recovered from the from the burger incident and now we're totally back out.
Molly 7:37
We're friends friends. Okay. Hey, so memory lane. I've gotten no Prosecco memory lane. No, I just
Matthew Amster-Burton 7:43
kind of remember. Like, everyone seemed to start drinking at around 2009 or so. And I wrote that before doing the research and it was remarkably correct.
Molly 7:51
Now you're just showing I have, okay. You know, let's just
Matthew Amster-Burton 7:55
got like, up here. Like in the whole brain area. I got like, 16 uncut diamonds.
Molly 8:01
In there, they're just rattling around. That's right. Yeah. Okay. What is the diamond look like before it's cut? Does it just look like a testicle?
Matthew Amster-Burton 8:08
Yeah. Smaller. Unless you're very lucky. Yeah, I think it just looks kind of like a like a lump. Like a lumpy rock.
Molly 8:16
Like it's like a geode. But inside is a diamond.
Matthew Amster-Burton 8:19
No, I think it's more like, I don't know, like I was gonna like, what do I actually know
Molly 8:25
of any gem ologists in the the listener room, or even
Matthew Amster-Burton 8:30
just gem enthusiast? Yeah, hey, let
Molly 8:32
us know what do uncut diamonds look like? Like, does this metaphor
Matthew Amster-Burton 8:38
the listeners? This isn't like an opinion.
Molly 8:42
Well, nope. Okay, I'm not gonna look it up. Yeah, okay. Yeah.
Matthew Amster-Burton 8:47
send us pictures of your uncut die. Don't Don't don't. Alright, yeah. So let's talk about Prosecco. Finally.
Molly 8:55
Yeah, so okay, where does the word Prosecco come from? Is it like champagne? Is it is it the name of a place?
Matthew Amster-Burton 9:01
Yes. Did you know this? No, I had no idea until I started researching for this episode. I imagined that the name like it's a really good name for us for a fizzy wine. And so I imagined like it meant like, you know, like fresh wine or something. And it is it is a place in like northeastern Italy. Okay, huh? Wow. All right. It's a tiny town in Friuli Venezia Giulia near the border of Italy and Slovenia. I'd like to go on vacation though. Yes, absolutely. And the population is mostly Slovenian and the name comes from the word Prosek in Slovenia and which means path cut through the woods or cross section. Path cut
Molly 9:36
through the woods love that.
Matthew Amster-Burton 9:38
Let's turn to Wikipedia, which says quote the first known mention of the name Prosecco is attributed to the Englishman finds Morrison which is spelled F EY N E S mo ry S O n, which has a very good name, who used the spelling Prosecco, P R. O S E C. H. O, Boris and visiting the north of Italy in 1593. Notes history is divided into For him Julie and history of properly so called here grows the wine PersonName now called Prosecco but celebrated by Pliny. Oh prime
Molly 10:09
Yep. Once again who was playing the the elder he just shows up all over the place was he a massive
Matthew Amster-Burton 10:15
I should have anticipated this sir sounds like a monk right but he was like a like a naturalist. Okay like in ancient Rome
Molly 10:23
and he seemed to know a lot about like grapes and yeast and grains and, and meditation and
Matthew Amster-Burton 10:29
plants in general, I
Molly 10:31
think. Okay, okay. Yeah, we are completely going off the
Matthew Amster-Burton 10:36
fly any episode. We should or when we said we were going to do an episode about a pickiest?
Molly 10:41
Well, yes, we still have listener Ken albala. Like on on the line. He's still waiting to pick up and talk about it.
Matthew Amster-Burton 10:48
All right. All right. Keep keep holding caller will will be with you at some time. Okay. All right. So what is Prosecco? And how is it different from Champagne? You may ask?
Molly 10:58
What is Prosecco and how is it different from?
Matthew Amster-Burton 11:02
Great sounds like I'm holding you hostage. All right. So Prosecco is a de OC sparkling wine. TOC is the Italian equivalent of AOC. So
Speaker 2 11:11
we talked about last time, so it is a docx. Oh, it's a DLC Okay,
Matthew Amster-Burton 11:16
which is a Denominazione a D or E G and a contra lotta okay. And there's also a premium version called Prosecco. superiore. That's a D OC G wine. What's
Unknown Speaker 11:26
the G
Matthew Amster-Burton 11:27
got on Tita? So that's like for like to recognize like premium wines.
Molly 11:32
You get your money back,
Matthew Amster-Burton 11:33
you get this, you have to go to Italy and return the bottle. Okay, then you get that you get your bottle deposit. Okay. So we'll talk about the prosecco superiore in a minute. We're not going to drink any because I didn't know it existed until after I bought the wine for this episode. So okay, so remember Bayto champion was like the key thing and mento chomping was is they put some still wine in bottles, and then they put in some yeast and sugar and cap the bottles so that it produces gas carbon dioxide in the bottles over a long period of time, like at least 18 months for champagne. Then they have to like disgorge the yeast from the bottles that's like a whole thing and it takes a long time and it's very expensive. Yes, that is not how Prosecco is produced and that's why Prosecco is generally not nearly as expensive as champagne. Okay, so Prosecco is produced using the Sharma method. Okay, and so instead of putting the wine and yeast and sugar into bottles, they put it into a big steel tank. This makes so much more sense. Yes. And it's a it's a pressurized tank, so it's sealed. It does a secondary fermentation in there over the course of like one to two months. Yes, this
Molly 12:43
be like a metal tank. metal tank. Okay. Yeah. Okay. And so it does so the wine and the yeast and the sugar go into the tank, it's sealed. It does its fermentation in there.
Matthew Amster-Burton 12:53
Yeah. And then there's no trick of like how to get the yeast out of this tiny bottle. It's just you filter it filter the the wine and yeast from the top and then you just bottle it and you do have to do the dosage. You don't have to do the dosage. It's ready to roll. Okay, and so
Molly 13:07
why would the Mito champion was continue as it does just pure stubbornness.
Matthew Amster-Burton 13:14
Partly partly just because like it's it allows them to say like we use a premium process but it really does have a different result and like one isn't better than the other it's just like what style of wine you're trying to produce. But of course the Sharpe method is much cheaper. Okay, so specifically the differences are you get a different quality of bubbles from the two processes from the Sharma method you get bigger bubbles okay why this is I don't really know oh this is
Molly 13:41
I'm curious to see what the what the like the bubble is foam of the prosecco looks like because I can picture this that bubbles may be bigger and less of like a like a beautiful like fine
Matthew Amster-Burton 13:54
right? I think it's gonna be different and so like if you think about making bread like close your eyes and think about Sylvia love rising slowly over the course of like 18 hours or something like the longer generally speaking like the longer the fermentation of bread, the more complex flavors develop and the same is true of wine. So when you make champagne you get a wine that is like further removed from from the original grapes and has more like yeast character and more complex flavor development. Whereas when you use the Sharma process, you know, it only takes a month or so and you get a much like fruity or why with less complex Ah, okay, this
Molly 14:32
is really this makes a lot of sense was pretty interesting, right? Why is it that the Sharma method takes so much less time? I mean, I guess that they're, I have no idea but I'm sure that there's something like different they're doing in quantity or temperature or something like that. It's gotta be that Yeah, okay.
Matthew Amster-Burton 14:50
I don't know the answer, but I think you're I think you're right. Okay. So this was this was the part that totally blew my mind. So okay, so Prosecco is made from different grapes than champagne that makes sense it's centered in a whole different region. And it is made from the Glera grape. Okay, this grave used to be called Prosecco. And that presented a serious problem for the prosecco industry. Because so you've got, you've got like a grape called Chardonnay, right? And it can be grown and grown anywhere in Australia, California, whatever. And if your grape is called Chardonnay and you grow it in, in California, no one can stop you from calling your wine Chardonnay because that's what it was made with. But the you know, the Italian wine industry was like, oh, Prosecco is starting to get popular. We want to make sure that if people are buying Prosecco, it comes from Italy. And if the grape is called Prosecco, we're Focht. And so when did they figure this out? 2009 Wait, that reason? Yes. So like Prosecco as it is currently marketed dates to 2009. That's so interesting. And so they changed the name of the grape legally and then they got a D OC for Prosecco. So that if you put Prosecco on your bottle, it has to be grown in that region and made with the Glera grape. Okay, Wikipedia, I think said the name Glera comes from the Slovenian word Glera, which refers to the amber color of the grapes. I couldn't really confirm this, but it's mix a good story. Yeah.
Molly 16:14
Okay. All right.
Matthew Amster-Burton 16:15
Should we crack some of this open
Molly 16:16
that recent I mean, when you think about like the MiG tau champion was and the like the whole industry and tradition of making champagne versus the newness of Yeah,
Matthew Amster-Burton 16:28
I mean, so it's not they just started selling personnel. No, but
Molly 16:32
they started making it into a thing right? In the big commercial sense.
Matthew Amster-Burton 16:38
What's going on here? How do I get this plastic cap off of this bottle?
Molly 16:42
You twist it Oh, got little arrow. You do it. I'm scared of getting hurt. Okay, so this is a cheap Prosecco. You're opening
Matthew Amster-Burton 16:49
the number one brand of Prosecco in the world. This is la marca. I got a quarter bottle.
Molly 16:55
What might we say this is akin to in terms of, in terms of what well? I don't know. I was just trying to like because this is you see this everywhere? I mean, this brand.
Matthew Amster-Burton 17:05
Yeah. Oh, like huge. Oh, like, like yellow tail.
Molly 17:09
That was a thing for a while. I feel like this would be like yellow cheers.
Matthew Amster-Burton 17:14
Yeah, that's fine. God, I
Unknown Speaker 17:15
wish I hadn't brushed my teeth this morning. I mean, okay, so yeah, I
Matthew Amster-Burton 17:19
mean, I are enjoying that. Yeah, absolutely. Combat like there's nothing wrong with it at all. Compared to the champagne that we that we drank a couple of weeks ago. Or last week. It's it is noticeably sweeter and less complex. Yeah. Do you think the bubbles seem a little different?
Molly 17:32
Yeah. And it there's something about the way it kind of like it doesn't have the same sort of like, effervescence on your tongue and there's something about the flavor that is flatter.
Matthew Amster-Burton 17:44
Yeah, absolutely. It's it's simpler and fruity here. Yeah, I don't hate it though. No, no, not at all. All right, so I was gonna say oh, wait for the show. Lori wanted me to mention that. Years ago someone like a friend of a friend was talking talking about like planning their their daughter's wedding and that they had gone for Prosecco instead of champagne and use the phrase surprisingly affordable. And so now every time Laurie hears the word Prosecco she thinks it's surprisingly affordable. Yeah, so I think this this little Barca I don't know, it sells for like, you know, $14 or something for the for the full size.
Molly 18:18
Was this like 299? Or? Yeah,
Matthew Amster-Burton 18:20
I think it was like $5 Probably. Okay, great. And yeah, like, I certainly wouldn't turn this
Molly 18:26
really enjoyable. Yeah, I mean, if I was you know, gonna go have a impromptu picnic in the park. This would not be a bad choice.
Matthew Amster-Burton 18:33
Are you about to do that? Just like right now in the middle of the show? Yes. Okay, I'm leaving I understand.
Molly 18:47
Okay, tell me about the guarantee on the DLC.
Matthew Amster-Burton 18:50
Okay, so this I got a little confused. So so the DLC G is like supposed to recognize, like, you know, especially important premium wine styles or areas in Italy. But it gets like, you know, Kiante classico is is a de OCG there's like lots of good wine and lots of mediocre wine under that classification. So I think it's probably a thing that's like highly political. Okay, and so but there are a couple of two different Prosecco superiore DOCG areas, they're, they're made from grapes grown in a much smaller hilly area. It has to be harvested by hand. Like I said, I didn't get any. So like, that's one variation on Prosecco. It's still made with the Sharma process that's required for Prosecco a couple other variations there as of just 2020. There's now rose a Prosecco which I saw at the store, okay, which is made with a little bit of Pinot Noir just like rose a champagne, you can find both sparkling, which is called Spumante and lightly sparkling Frizzante Prosecco and what is Lamarca? Does it even say anything? It doesn't, I don't think it says but this is definitely Spumante. Okay, like Frieza Frizzante. Wind is like a Moscato dosti.
Molly 19:57
Yeah, that's but I think of that as being truly quite Sweet.
Matthew Amster-Burton 20:00
Not in favor of fizziness Okay, so
Unknown Speaker 20:04
it would be less fizzy. Much less fizzy got it. Okay.
Matthew Amster-Burton 20:08
Oh so the most popular sales champagne that we talked about is brewed which is very dry the most popular Prosecco is extra dry, which is a little sweeter than that and that's what I've
Molly 20:16
got here. And that has to do probably with the grapes and the Sharma process. Yeah, and
Matthew Amster-Burton 20:20
you know, I said before that there wasn't a dosage but I bet actually there is that they that they do add a little bit of sugar at the end of the of the secondary fermentation. I wonder what the wine episodes are so serious. They are so so serious. So what's gonna happen if we get any of this wrong? Do you think we're gonna lose the show? I think they're going to take away our guarantee to
Molly 20:41
Oh, no,
Matthew Amster-Burton 20:42
lose this. Yeah. I think we, I think we lost the plot a long time ago. Okay,
Molly 20:48
so How popular is this stuff? Like? I mean, is it possible to like compare it to champagne in terms of like worldwide sales? Or is that kind of impasto?
Matthew Amster-Burton 20:57
No, it's totally possible I did not look up how much champagne is produced so it's not possible to do right the second because I because I didn't do a good job of research, but I can tell you that Prosecco is the most popular sparkling wine more Prosecco is produced then cava and champagne put together. Oh, wow. Okay. In in 2008, when it was like, you know, it started to get popular worldwide in the mid 2000s. In 2008 150 million bottles of Prosecco were produced in 2022. That was 638 million bottles, including 134 million exported to the US. Wow, I think England is the biggest importer. Okay, and this Yeah, this has been a like one of the biggest marketing success stories in the world of food and drink in decades because Americans only started drinking it in the early 2000s. It is now like one of the most popular wines in America and has remained popular year after year. Whereas like, you know, by the time we talked about hard Seltzer, its moment was already over and sales are plummeting.
Molly 21:58
Oh, I wondered what was going on with hard seltzer? Do you have a hard filter update to share? Oh,
Matthew Amster-Burton 22:03
man over like, like, sales were down like 22% in 2022, something like that.
Molly 22:09
I have only had hard seltzer a couple times like once during our episode and once like at a school picnic or something. And all the kids love something about it. That kind of like gives me like a little bit of a tummy ache. i It's weird. It's I don't know what it is or if it's like psychosomatic, had it
Matthew Amster-Burton 22:28
once or twice since our episode, but it's not something I ever like, go out and search as weird. It tastes weird. Yeah. Like that. Should we like do you want to dump this and try the other per second? Yeah,
Unknown Speaker 22:38
let's do. Okay, so
Matthew Amster-Burton 22:39
this is a bottle that I got at European vine selections by local wine store. Okay, um, they carry several Proseccos I don't think any of them were the superior a and they recommended this one which is Prosecco. Meili MI, ll E. And this is a Mealy Sumatra, which is a vintage Prosecco. So it's vintage. 2021.
Molly 23:01
And how much did you pay for this?
Matthew Amster-Burton 23:03
This was less than the love market. So this was like, $13. Wow. So there's a wine store that specializes in in like bargains, like Okay, so we'll but we'll see.
Molly 23:15
Okay, so this one yeah. Is extra dry, which is it's packaged?
Matthew Amster-Burton 23:19
Like a champagne. For anyone who like got mad because we didn't pop the champagne on the show. We popped it now. You popped it now? Yeah, that'd be great. Yeah. So I don't even know. Like, I'm curious whether I'll even be able to tell the difference.
Molly 23:31
Okay, so already, I'm seeing the bubbles are big. And there's kind of like not that many of them. Yeah. Like there's no threat here of the bubbles like over flowing.
Matthew Amster-Burton 23:41
Yeah. And I and I balk at that. Because I want my wind to be threatening. This is drier than the other one.
Molly 23:49
I mean, that's nice.
Matthew Amster-Burton 23:50
I really like it. Yeah, I
Molly 23:51
think I think I mean, I mean, I do wish it were a little fuzzier. I wish it were a little fuzzier. I feel like there's, I think that's part of the flatness that I'm tasting in it. It's also like just the lack of bubbles,
Matthew Amster-Burton 24:04
right? I yeah, I also want it to be fuzzier. I assume that that is like intentional that that's the style that they produce.
Molly 24:11
But that is it's really nice. Like if somebody brought this over. I mean, and admittedly, I don't feel like I have a great sense of champagne, or sparkling wine has to be pretty, pretty bad. Pretty cheap for me to be like, Oh, this isn't very tasty.
Matthew Amster-Burton 24:27
I feel like it's been a long time since I've had like the really like cheap stuff like core Bell. Oh,
Molly 24:32
I had corbeille. Actually last week because a friend who was with us at Ames, his birth, brought a bottle of core like a tiny little like quarter sized bottle of core bell to the hospital when she came to accompany us through his birth and we did not open it or drink it when he was born. It has been sitting in our fridge for the last four months. Okay, but you opened it. Finally last week. I was like, Hey, babe, you want shitty champagne? How
Matthew Amster-Burton 24:58
was it? It was fine. Yeah. that that would be my guess that would be like fine in the same way like a PBR is fine.
Molly 25:03
It was absolutely fine. I mean, was it like the verb? No.
Matthew Amster-Burton 25:09
You're the you're the things.
Molly 25:12
You're a real clique. Whoa. Yeah, but anyway, it was fine.
Matthew Amster-Burton 25:16
No, I think I think that's kind of where we are is like there. It's hard to find actually bad wine like you can find undistinguished wine easily.
Molly 25:26
My friend Ben Smith, who I am not good at finding bad wine, Ben Smith. So Admittedly, this was years ago. This was like 15 years ago when Ben lived in Seattle. He's a wonderful cook. We would often like just go over to his house and at the drop of a hat and he would have some delicious meal prepared. Sounds like you're really about to dunk on. Evidently I am going to, I'm going to fucking dunk on Ben. Inevitably, what he was serving for wine was literally Charles Shaw, like literally to buck Chuck. And it was I found it undrinkable.
Matthew Amster-Burton 25:59
Yeah, I just I like I'm so not a wine person that like I think I think if you if I didn't know it was two Buck Chuck. I'd be like, this is fine.
Molly 26:07
No, I feel like one of those like big heavy really round and fruity high alcohol reds like that. It's just abhorrent to Me.
Matthew Amster-Burton 26:17
Yeah, that's really isn't my fate. My favorite kind of wine either.
Molly 26:21
Would you drink it?
Matthew Amster-Burton 26:22
I mean, like, if it was like if I was at someone's house, and it was served to me. Yeah. Like, if I had it at home, it would like sit around on the counter for a couple days.
Molly 26:29
I mean, I would probably Yeah, I probably drink it. Yeah.
Matthew Amster-Burton 26:33
Would you be would you like when you went to Ben's house? Would you like take your class and like smash it against the wall? Say like, I've had it with this. Plonk. I would and
Molly 26:41
yeah, he kept inviting us back. Or maybe it was just the week.
Matthew Amster-Burton 26:45
Honestly, like if I had a friend who was that entertaining, I would keep but I don't I don't have any entertaining friends.
Molly 26:53
You know what? I just want to say that. I don't know if I mentioned this to you, Matthew. But Ben asked me if I would like to do a 30 day journaling challenge with him. Oh, you did mention this. How's today's day six. I haven't done it yet. But I actually did. I brought my journal with me cuz I thought you might have do a little cooking between episodes and I could do my journal. Yep. Anyway, so everybody find a friend who you know, while maybe they serve Charles Shaw, they'll do a journaling challenge with you. And they will they will be the ones who suggest
Matthew Amster-Burton 27:21
it. Does he listen to the show? Not anymore.
Molly 27:24
Okay than God. Ben also, like hasn't read any of my books. And then he will try to conceal the fact and then when I call him out on it, he's like, you're right.
Matthew Amster-Burton 27:35
what So what So what does he bring to the friendship that offsets all of these things?
Molly 27:41
Oh, Ben is really good at like taking me down a peg. It's, it's one of his specialties. But no, also Ben Ben and I can talk about like anything. We can talk like explicitly about our sex lives we can really talk about like struggles in marriage or relationships. We can talk about bread. We can. We have had so much when you say talk
Matthew Amster-Burton 28:04
explicitly mean use phrases like uncut dime, 60 characters on cut. That's
Molly 28:09
right. Yeah, that's right. Ben and I have not gone to a nude beach together. That's something you and I have done. But Ben and I have done things.
Matthew Amster-Burton 28:16
I'm still waiting for even one listener to find this interesting.
Molly 28:21
Let's see. Ben and I went to Las Vegas.
Matthew Amster-Burton 28:24
Shared bathwater. We did cheeses were disgusting.
Molly 28:30
No, anyway, Ben and I have had fun times we've gone out dancing in Memphis.
Matthew Amster-Burton 28:35
Okay, I wouldn't do that. And all right, Ben. Ben, if you're listening, which which you're not because you don't listen to the show. You and I are gonna have a friend showdown to see who's better.
Molly 28:46
Okay, great. I can't wait for that. I'm gonna lose. Hey, you want to do my journaling? Challenge, Matthew. Now. All right. So I
Matthew Amster-Burton 28:54
have to like read the journals to each other.
Molly 28:56
No, but he does. Like we do sometimes exchange pictures of what we wrote that day. Yeah, I didn't do it yesterday, though. Because what I what I wrote down was kind of embarrassing. Sure. I mean, I want to share it now. No, okay.
Matthew Amster-Burton 29:09
So Prosecco is also used in cocktails. good segue hot. Oh,
Molly 29:12
really good. So what are the billini Blayney Have you ever had this? I have had a billini It's great. Really? Yeah. I tend to struggle with things that are peach flavored. has actual peach. How do you know? Is it really thick like a like a sushi? It's kind of thick. T h ICC H
Matthew Amster-Burton 29:35
ICC like a word a word you would use in one of your explicit conversations.
Molly 29:39
This is June's favorite new joke whenever I say something is thick tune goes th ICC or GH. K.
Matthew Amster-Burton 29:47
Roll spritz. Prosecco, Aperol and soda. I like it, but I would rather have a companion soda. Okay, scrub Pino, which is lemon sorbet. blended with vodka. and optional Prosecco.
Unknown Speaker 30:01
You know, that sounds good in the right company.
Matthew Amster-Burton 30:04
Yeah. And just before you came over I was like, wait a minute is Prosecco a thing like frozen Prosecco? Coursers it is. Including I found there's like a there's like a fruit like a pouch that you can like get frozen or for a second and you put it in the freezer but not all the way and then you kind of like like squish it so that it's semi frozen. I would try that. Probably pretty good. All right.
Molly 30:29
Wow. Okay, well, this was this was really interesting. And I'm glad that
Matthew Amster-Burton 30:32
we did it. All right, I'm gonna put this put this in the fridge then we'll come back with segments. Great. I love wind with a screw cap. I mean, now that you told me that was his career cap. Oh, the Lamarca Yeah, yeah, I just screwed the cap back on and put it in the fridge. Awesome. Great. So good. Okay, I'm really interested in this spilled mail today.
Molly 30:56
It is from listener Jen. Listener. Jen says I've just binge watched the mark and I cooking for the Miko house. Thanks for the recommendation. Matthew. The kitchen is my current favorite TV kitchen. The unselfconsciously cluttered and lived in aesthetic in the houses I've seen in this show. And my other favorite show old enough makes me feel so happy and normal. My question is, what are your favorite kitchens from movies or TV? Do they look anything like your own kitchens? Love from Jen in Nelson New Zealand?
Matthew Amster-Burton 31:27
Okay, this is a great question. Question two that came to mind. Okay, let me go first. Okay, so the first one that came to mind for you is the kitchen on the show blackish which is kind of the opposite of my home kitchen, like because, you know, they have like a big suburban house. And it's like a, you know, very nice big suburban house kitchen with an island. And like, you know, a nice big white countertop but like the feel like the cupboards and fridge or like a kind of a different color scheme. And you like see them you see them cooking sometimes. Which, which I always love seeing other show like a kitchen that actually gets used. And it just like seems like a nice place to hang out. And like everyone on the show is very nice. And so it seems like guy you know, it'd be it'd be cool to to hang out with them in their kitchen.
Molly 32:12
I like that. I have an idea. Yeah. So this is kind of I feel like this is really at the opposite end of the spectrum. So I'm thinking of so in the TV show severance. The main character has a sister who plays a pretty big role in the storyline. And the sister is married to a man named Rick in one of my favorite things. I can't remember the sisters name. But Rickon is really all you need to know very good anyway, and they live in this like very, I want to say, admittedly, I haven't watched Severinsen several months. But in my memory, this kitchen and this whole house are very, like 1950s meats like Japanese aesthetic. Lots of what appears to be teak it's kind of dark. It's very stylish, but in a like old design II kind of way. Okay, yeah. And anyway, there's a particular scene in which the main character this is maybe in the first or second episode, the main character is over at his sister's house after a dinner party, and the dinner party is like really weird. And now his sister's feeding him a sandwich. And he's sitting at the table, and she is in another part of the kitchen. And there's kind of like this, I don't know sort of island bookshelf thing that separates the two parts into almost like separate areas. But there's something so cozy about it, like all the original wood, and it's very dark in that scene. But it just feels like oh my god, what a wonderful environment in which to have somebody make you like a late night sandwich. Yes, yeah. And also very, like aesthetically pleasing. Rick and Rick and he's, he is a brilliant, just
Matthew Amster-Burton 33:56
isn't isn't he also doesn't also appear on that show Rick and Morty. And my other one that came to mind was the kitchen and Seinfeld. Because that one is the one so it's sort of the opposite of blackish that like nobody on the show is nice, but this one does remind me of my own kitchen. Because it feels like a real apartment kitchen. Yes. And like the apartment like Jerry's apartment on Seinfeld is like it is a little bit too big and too clean to be a real New York City apartment that he could afford. But not outrageously like on friends. And so I feel like, you know, that is that is the one I feel like oh yeah, like that seems like a real kitchen that has like, you know, where do you put the cereal boxes and that sort of thing.
Molly 34:38
It's interesting because I'm finding as we talk about this that I don't I don't know if it's that the the TV shows that I'm watching like don't have a lot of kitchens in them.
Matthew Amster-Burton 34:48
I mean, I didn't have like a ton of things come to mind for sure.
Molly 34:52
But one thing that I am thinking of is that I have really fond feelings for a lot of kitchens. I've imagined based on novels. Oh, okay. So for some reason what comes to mind is this novel called the Blackwater Lightship, by column Tobin and it takes place in this like coastal town. In Ireland, I have no idea if the way that I imagine this kitchen is actually the way it's described in the book. But I have a very clear vision of this kitchen. This grandmother lives there. It's got this like breakfast nook in the corner. And like, you know, hand sewn like pads on the breakfast bench seating and it's got kind of just an old school like white enamel stove but old school in the European sense as opposed to the American sense. So it's like on the smaller side it looks out on kind of a meadow and then the ocean but not in like a fancy way in like a we're going to Grandma's house kind of way. Yeah, yeah. I'm realizing now that I think about it that I think about this kitchen far more than I even think about the book. Okay. Yes. Weird.
Matthew Amster-Burton 36:10
When you said book like kitchens in a book, The only thing that came to mind was, I believe in in the book and of Green Gables is spoilers for Green Gables. I believe Matthew dies in the kitchen. Hey,
Molly 36:23
yes, Matthew dies, but I don't think Matthew dies in the kitchen.
Matthew Amster-Burton 36:27
Oh, okay. Like at his desk. I don't think Matthew
Molly 36:31
has a desk. Matthew works in the field. Hold on. We got to find out where Matthew don't
Matthew Amster-Burton 36:36
think he dies in the field. You don't think he died? I don't think so. Okay, yeah.
Molly 36:41
Matthew died. Let's find out because yeah, Matthew Cuthbert dies at the end of the first book. Yeah, and of Green Gables. Okay, where does he die in and
Matthew Amster-Burton 36:48
of Green Gables? Where does Matthew die? Okay. And season collapse at the threshold of Green Gables. Okay, so I was wrong with the threshold of the house? I guess so. So I always I always imagined him like standing in the kitchen. I don't know why. Well, but
Molly 37:07
I think I mean, this. This makes sense. Because, again, it's like one of those things that books do like, you probably have a certain idea in your mind of where like when you walk in the door at Green Gables. Like maybe it just opens into the kitchen.
Matthew Amster-Burton 37:21
Also, like I the the house I've lived in until I was from like age, like five to 11 was green. And I always imagined the house in the book, which I read and like at that time looking like my house. Did you
Molly 37:34
read the other end books? Most of them? Yeah, we are currently on Anne's house of dreams, which is the third book and our house and wow, I feel like
Matthew Amster-Burton 37:45
there's never one thing that she wanted out of a dream house is like not not the one that might that might sort of dad died.
Molly 37:53
Yeah. I feel like the second book and of Avonlea we should do a whole episode on this because let's do because I truly felt like this is a book where nothing happens in a bad way. This is a book where the author was literally like scratching around.
Matthew Amster-Burton 38:09
something great. Then you want me to like share in your torment.
Molly 38:13
Oh, so hold on. And then like by the time and House of dreams starts. All of a sudden Anne and Gilbert are getting married? And I'm like, Yes. And I'm like, where is the like fun and hot courtship?
Matthew Amster-Burton 38:25
Like, oh, yeah, like if there's one thing those books are known for being Super Hornet. It's
Molly 38:30
literally they go straight from like, hating each other to having one reconciliatory conversation or conciliatory conversation. And then all of a sudden, they're engaged at the beginning of the next book,
Matthew Amster-Burton 38:43
but you you wanted to like get a load of his uncut diamonds.
Molly 38:47
I did. Well, I want to like I want to see their first kiss. Like why can't we have a first kiss?
Matthew Amster-Burton 38:51
Yeah, that's that's fair. I mean, I don't know. I don't I didn't realize that didn't happen. No. I don't even know if they've kissed yet. It's just could this have something to do with the fact that it takes place in Canada? Probably. Okay. Okay. Wow, that was a really fun question. Yeah, I bet I'm gonna keep thinking of more. Yeah.
Molly 39:09
Matthew witch's napkin.
Matthew Amster-Burton 39:11
Hey, watch your snacking. Ad guy. Gotta tell me what you snack in. Or I'll release the Kraken. So what's your snack in? Okay, so I think I just pretty much only talk about mass market chips on this on this segment. Because I got a new chip flavor. It's the Lebron James endorsed ruffles flaming hot cheddar sour cream, which of course I've been referring to as LeBron flavored chips
Molly 39:40
flaming hot, so it's like cheddar with sour cream, but made flaming hot. Yeah. And they're real tasty. Do you have any do you have one? Yeah, with my Prosecco. Uh, you know, I'm not really snacking. much of anything interesting right now, to be honest. I mean, I am snacking but it's not very interesting. I don't really like trying new thing Whereas you do so when I do the store I always get the same chips.
Matthew Amster-Burton 40:04
I mean, I mostly do but like I will try like a stupid new product. Oh, I had the privilege recently I was over at Molly's house and I got to raid Molly snack cabinet. And as you might imagine, Molly maintains a premium snack cat it's really abundant, isn't it? Yeah, there were like, you know, several kinds of chips they were like kettle barbeque chips were open there was there was chocolate there were there were turtle chips there were there were cheeses I was there
Molly 40:33
were like the best of dried fruits the best. There was the California slab apricot from Trader Joe I didn't even notice that
Matthew Amster-Burton 40:41
I would have gone for some Okay,
Molly 40:43
what else do we have? We have? Salt and pepper crinkle kettle chips.
Matthew Amster-Burton 40:48
These are pretty good right? These are pretty good. So look and look if you look at the bag, it really looks like it says LeBron James flavored it's
Molly 40:56
Hold on one thing that always happens to me with sour cream and cheddar chips. The first couple ones always make me want to gag because they taste too much like sour cream. And I get used to it I
Matthew Amster-Burton 41:07
don't have a problem with the flavor of sour cream only the texture and temperature
Molly 41:10
oh I have a problem with the flavor not the texture and temperature. Oh I like these you know I think June would like these. Yeah, I kind of hope they stick around. And so did LeBron invent this flavor? I just
Matthew Amster-Burton 41:23
endorsed like to imagine that they called him they like and it was not easy to like get you know like a two minute phone call with with King James. And they said LeBron this is this is like Mr. ruffles from the ruffles company. If you could have any chip flavor what would it be any like just thinks for a second it says cheddar sour cream but make them flaming hot. And they do it. Was this great? No man. Jen is gonna love Yes. All right. I also have a now but wow. And real quick.
I think this is a book everybody knows. But I just read tomorrow and tomorrow and tomorrow by Gabrielle Zevon. Molly has read it also, you know, this is this incredibly popular book. If you haven't read it yet. I bet you're going to enjoy it. And I read it on the bus on the way to and from Molly's house, cried and cried on the bus and got bus sick from reading on the bus
Molly 42:20
but not fully pukey it's just showed up at my house and you were like I need Advil.
Matthew Amster-Burton 42:24
Yeah. So yeah, good stuff. I also hate
Molly 42:28
shout out to dog walker the show Diane Yeah. Who? Who got to meet Matthew. When Matthew was over at my house last week. What a treat that was pretty excited. Listener Diane. I love your enthusiasm for our show.
Matthew Amster-Burton 42:44
Oh yeah. Also great to meet you and and the other dogs that you had in tow. Yeah,
Molly 42:47
Willie. That's one of Gilbert's friends. Okay. Well, our producer is Abby circa tele
Matthew Amster-Burton 42:52
sign up for Molly's newsletter. It's called I've got a feeling and it said Molly weisenberg.substack.com. Matthew makes music did you know I do make music? Yeah, I'm working. I'm working on some new stuff. It won't be out that soon. But like I mentioned that Robin cover I'm working on that should be out sometime soon. If not already. By the time you hear this. And I've got another little little project cooking along that I'll keep you posted on fantastic. You can rate and review us wherever you get your podcasts and you can hang out with other spilled milk listeners at everything spilled. milk.reddit.com and really want to hear your opinions on this. Can I get in on your burger thing?
Molly 43:26
Yeah, I want to hear to thank you for listening to spilled milk
Matthew Amster-Burton 43:30
where nothing nothing but a do CG thing, baby. I'm Matthew Amster-Burton.
Molly 43:37
I'm Molly Burke.