Today your Loaded Hosts discuss soup dupes, shiny toast and the problem with cloning as they learn about this new fry format. They teeter at the edge of America before breaking into song, debating potato vs corn chip and learning the true meaning of "vitriol" and "caustic".
17 Loaded Fries That Are Better Than A Boyfriend
Matthew's Now but Wow! - 駅周辺の風景 on YouTube.
Matthew Amster-Burton 0:00
Hi. I'm Matthew.
Molly 0:05
And I'm Molly.
Matthew Amster-Burton 0:06
And this is spilled milk, the show where we cook something delicious. Eat it all, and you can't have it.
Molly 0:09
Today's episode was suggested by listener Nicole, and the topic is loaded fry.
Matthew Amster-Burton 0:16
Yeah, I'm excited to talk about this this because I won't say what it was. But we started researching a topic and then rejected it as being not fun. Yeah, we're like, what's something that is fun and doesn't come with a lot of health claims and loaded fries. Is it?
Molly 0:30
Yeah. You know, I'm happy that we're doing this episode because, like many other things, we've done episodes on I'd never eaten this before. And in fact, I didn't know that these two words together made
Matthew Amster-Burton 0:42
a term No, you can put loaded before any food and it makes it better. Like, like a loaded pudding.
Molly 0:53
I just burped as I was starting. I don't know if I've ever done that before. What else could we load?
Matthew Amster-Burton 0:59
Yeah, I'm sure it's 600 627 episodes. You've never done that.
Molly 1:03
I just don't remember doing it. Or maybe it didn't feel so close to it says right here. You did. It
Matthew Amster-Burton 1:08
was 412.
Molly 1:10
Okay. All right. Yeah, so loaded fries. Thank you listener, Nicole. We just ate loaded fries for lunch.
Matthew Amster-Burton 1:17
And it was fun. Yeah, it was so it was like kind of the simplest version of loaded fries, which is fries with stuff on them. Oh, should we go down memory lane?
Molly 1:25
I mean, okay, I'm just gonna get it right out of the way never had these unless poutine counts
Matthew Amster-Burton 1:30
and we'll talk about that. I think it does. Okay. But we may we may hear differently from some Canadian listeners. Okay. i This is not something that I've been super into because I'm always nervous about the fries getting soggy even though I do like the idea of putting stuff on fries. I have however, had you know, I've had cheese fries. I've had chili cheese fries. And I've had the Wendy's Baconator fries which are pretty good. It's just like fries with cheese sauce and bacon. I just
Molly 1:56
want to be clear. This seems like a uniquely American and it sure
Matthew Amster-Burton 2:00
does, right? Although it's not it's not like totally different from like, kind of stunt foods that happen maybe in the UK stump foods
Molly 2:10
like that get fired out of cannon fired out of
Matthew Amster-Burton 2:13
cannons and into deep fat fryers, like like, you know, fried Mars bar or like, Oh, that's a good I guess like it's a good point. You hit like, like, loaded fries feels like more like a meal. It feels like as we'll see it is a thing that would be on the appetizer menu at a at a like fast casual chain restaurant, like a Chili's or an Applebee's. Yes, yeah.
Molly 2:31
Yes. I think that, you know, my, my feeling about having it for lunch today is that it really felt like a food that I didn't feel quite complete without some sort of a beer. Right. And we did not have a beer. Yeah, we I probably have a non alcoholic beer in the fridge. Oh, well, totally. Yeah, I
Matthew Amster-Burton 2:51
think in England, they call them churlish chips. Instead of I.
Molly 2:57
Okay, okay, great. All right. So let's talk about what these are. I mean, is this just basically like, nachos but sub fries for the chips? Yeah, it's
Matthew Amster-Burton 3:06
100% that so it? Is fries topped with almost always either cheese or cheese sauce or both? Okay, bacon is often involved. Ranch Dressing is often drizzled on or served on the side gravy sometimes even when it's not billed as poutine
Molly 3:22
Okay, I have a I have a question for you about I know we're about to get into like type of fries. Yeah, but I noticed when you made them today from Frozen fries that you cooked in the oven. Yeah. That you got the fries really crispy. I mean, they were they were beautifully Golden. Thank you that like 30 minutes in the oven that said well, I know we have differing opinions about soggy fries. We do but ya know laughs Oh right. I love dicks fries. Okay, I truly love them. I don't mind a fry that I fold to put in my mouth okay like like floppy and
Matthew Amster-Burton 3:58
obviously you're not alone since since you know people people are regionwide love dicks and people you know all over the western US love in and out and you
Molly 4:07
know even listener of the show friend of the show Kenji Lopez alt love sticks fries. Yeah. So I'm here to say I would be really interested at some point in maybe having those Baconator fries with you and seeing what happens with the cheese sauce. Yeah,
Matthew Amster-Burton 4:22
and we'll talk about some like versions where like the fries are supposed to get soggy. Oh, okay. Okay, go on. Okay, yeah, you can use like a variety of different types of fries right? Yeah, I use like what they call shoestring fries in the frozen case but really like I think of shoestring fries is those shoestring fries that we're being kinda like regular fries. I feel like
Molly 4:44
so the these fries quarter inch Yeah, I was gonna say quarter inch on each side. What is that that cut in in classical French today? Maybe? Well, sure. You have something that came to mind. Sure. We have some listeners who know and I
Matthew Amster-Burton 4:57
was trained, personally by a scarf EA so
Molly 5:01
Okay, go on. So could you use like crinkle cut fries?
Matthew Amster-Burton 5:05
crinkle cut fries seem like a really common base for for loaded fries. Yeah. Okay, waffle fries. We'll we'll talk about one of those. Arby's uses curly fries. And there's there seems to be sort of like a, like a casserole basically. So like, I know those fries are not staying crispy, like, you get like a cup. That's like half sauce, half fries.
Molly 5:24
Okay. You know, it's interesting. I like the idea of curly fries, in theory, because I like curly fries. But I think that if I were going to eat them as like a fingerfood with a beer, I feel like curly fries would really fall apart instantly. Maybe like, I don't even know if you could pick them up. But what didn't work? I guess. No, I
Matthew Amster-Burton 5:45
don't think it would be so bad. Now that we're getting into this. I'm realizing I don't know. Like if it's taboo to eat loaded fries with a fork. Who would know like, I haven't been out into America recently. Yeah,
Molly 5:58
I know. I've really I've just been sort of at the edge of America and to it sort
Matthew Amster-Burton 6:02
of like peering peering over the edge. Nervously Yeah, I don't know. Like, I'm fine with it. Okay,
Molly 6:08
so you said like it you think it's quite common to use crinkle cut fries? Do you mean like in restaurants? Yeah. And so what restaurants do you associate with loaded fries?
Matthew Amster-Burton 6:21
So when I think loaded fries, I think I think two things like both of which I have not that much experience with but I think of like fast casual chain restaurants like Chili's Applebee's Herbie Tuesdays, and I think of Springfield, Illinois, which is kind of the American capitol of loaded fries.
Molly 6:38
How did you know that because
Matthew Amster-Burton 6:40
Cylons W sister in law of the show. Wendy used to live in Springfield when she was first practicing as a nurse and learn about this dish in Springfield that is that is loaded fries par excellence.
Molly 6:55
What makes them par excellence?
Matthew Amster-Burton 6:57
Okay, so let's get right into this. So the and then let's see by this time No, like we won't have a teenager the show December it will be
Molly 7:05
oh man, you're gonna have an adult child of the show. Someone
Matthew Amster-Burton 7:09
suggested something else. I think I like a cots D I haven't read it by them but like I assume they'll like it. No, I like a robot.
Molly 7:15
I like a cots D Yeah.
Matthew Amster-Burton 7:16
Yeah, sounds like a secret a secret like your defense department. Wife the show Laurie and a cots D went to visit Wendy in Springfield. One year and and had this dish which is called the horseshoe. Okay, and why is it called a horseshoe? I don't think we really know except that like, I guess horses have big feet. And it's a big dish.
Molly 7:40
It's not horseshoe shapes. Not
Matthew Amster-Burton 7:41
horseshoe shaped. It's plate shaped. And what it is is like a couple of slices of Texas Toast topped with a bunch of fries often crinkle cut fries, and then a lot of toppings.
Molly 7:55
Okay, and so are you supposed to like how is this done? How do you how do you navigate this D you pick up a slice of texas toast
Matthew Amster-Burton 8:03
I think I think there's got to be a fork involved you should I should I should have like looked this up before before stepping in but but yeah it's it's sometimes described as an open face sandwich but I don't think it's like picked up and eaten like a sandwich like one so I looked at some menus and like you know you can get like you know, pulled pork or like you know, various kinds of cheeses or cheese sauces gravies one topping that is available everywhere is half pound burger patty. Wow,
Molly 8:30
it's a whole patties a whole pack not even like crumbled up. No,
Matthew Amster-Burton 8:34
you'll you'll probably like
Molly 8:38
yourself well no, I wonder if you if some people do like make a little sandwich out of it not easily
Matthew Amster-Burton 8:43
Yeah, if you've ever if you ever like I've never had one so if you've ever been on on horseshoe turf contacted spilled milk podcast.com Let us know and a small horseshoe like me with just like one slice of bread and fewer fries and toppings is called a pony issue.
Molly 8:57
That is the cutest thing. Okay, so So Springfield Illinois Did you happen to do any research into how Springfield became the loaded fries capital of the US
Matthew Amster-Burton 9:08
so I think it's got to be one of these things where like one one restaurant started it and then everyone followed suit but I didn't get the impression that there's like widespread agreement on which restaurant it was
Molly 9:20
Matthew if you so you know clearly restaurants do this sometimes like we're gonna make X dish famous
Matthew Amster-Burton 9:29
Right? Like the anchor bar in Buffalo and buffalo wings
Molly 9:34
right okay, it What would you do? What What dish would you do at like Matthews Bar and Grill to lower people from near and far too high?
Matthew Amster-Burton 9:43
Do you invent like, like a world famous right now?
Molly 9:47
World famous dish just something that you do better than anyone else in the world? Oh,
Matthew Amster-Burton 9:53
sure. Of course, like okay, let me let me go through my like List of 12 things that I do better than anyone else in the world. Ah, what about Okay, so, here's what here's Medicare. Okay? It's a slice of a slice of white bread probably like that naked white. Yeah, right? Bread. Yeah, like perfectly toasted and then immediately spread with creamy peanut butter. So the peanut butter gets kind of melted. Yeah, that's it and but then it needs a snappy name. Like yeah, like drizzle toast or like shiny toast.
Molly 10:27
Okay, yeah. So no, it's strangely enough. I was thinking about this the other night because on Friday night, Saturday night, we were having just kind of a cozy night at home in June requested grilled cheese and tomato soup. Okay, so whenever we have tomato soup, I either use Oh my God, what's the brand like Campbell's. No, it comes in in one of those six pack. Yeah, I
Matthew Amster-Burton 10:50
know what you mean. It's
Molly 10:51
some brand that said like, I kind of like creamy tomato I feel like it's something it's or something creamy tomato soup. Don't get the low sodium type Trader Joe's creamy tomato soup is a good dupe. Okay. Soup do so I always I that's what I serve when we have tomato soup. And then I made grilled cheeses the way that you taught me how, which is melting the butter and brushing it on. Yeah, and doing it over low heat like low and slow. I've been doing this for years since you first taught me the only difference is I just don't usually think to buy American cheese and so I use like sharp cheddar. Tell them look sharp cheddar. Anyway, Ash and Jun both declared it the best grilled cheese sandwich they'd ever had. Right? You need to open a grilled cheese. Yeah, it's not like they hadn't had this before. For some reason. It was just like exceptionally tasty. And I just found myself thinking and I remember Brandon and I thought about this when we were opening DNC to like why is it so hard to find a restaurant where you can just like go out to the restaurant and have food exactly as like a good home cook would make it? Well, that's what but it never scales up like that. It just doesn't.
Matthew Amster-Burton 12:04
What do you think is gonna go wrong at my shiny toast restaurant? Oh,
Molly 12:07
I think that the the bread is never going to be toasted. Perfect. Yeah, you're just not Yeah,
Matthew Amster-Burton 12:11
you're like sometimes you go to a diner and you get like a like a pale piece of toast. Yeah,
Molly 12:16
yeah, no. And the same thing goes for my grilled cheese restaurant. Like unless I am making each one like, two at a time maximum.
Matthew Amster-Burton 12:25
We need to clone ourselves not gonna work like shiny shiny grilled cheeses is never going to succeed without without human cloning.
Molly 12:33
It's true. It's true. Okay, anyway, back to back
Matthew Amster-Burton 12:37
to the problem. You know, when you clone yourself like that was kind of all I had about Springfield. The problem you call yourself is like you have to like the limit yourself. Yes. You have to live with herself. That was better than mine.
Molly 12:51
Okay
all right, Matthew. What What else? Wait a minute. Hold on. Okay, we were out BuzzFeed did a listicle in 2016 titled 17 loaded fries that are better than a boyfriend.
Matthew Amster-Burton 13:10
Yeah. And it was it was all like every one of them had like a like a half hearted one liner about how like this this plate of fries will really listen to you. Oh, and number one was a was a quote Vietnamese style recipe that based on the photo definitely has cheese peanut, cilantro and sriracha have the link was broken. So I don't know what's actually in it. But I bet a It's not particularly Vietnamese, but it's probably good.
Molly 13:33
Yeah, it sounds tasty. Okay, but wait a minute. Wait a minute. We were talking about restaurants that serve loaded fries and we didn't get much beyond like Chili's and Applebee's. So you wrote on here that Taco Bell does Nacho fries.
Matthew Amster-Burton 13:48
Yeah. So those are season fries tops with top with taco meat, cheese and chipotle sauce. I thought I think I'd be relaxed. Yeah, Red Robin is currently serving the barbecue burnt ends loaded fries.
Molly 14:00
I've never been to Red Robin.
Matthew Amster-Burton 14:01
I've been to Red Robin a few times. It's fun. I not a big fan of their fries because they do steak fries. And that's just not my favorite fry format. Is it basically like Denny's. It's Denny's like if it was more burger focused and they don't serve breakfast. Ah, okay. Okay, so but yeah, it's not super different from like a lunch or dinner at Denny's. Probably. Okay. All right. Let's see Chili's. Chili's has Texas cheese fries, shredded cheese, bacon, jalapenos, green onions. Oh, I was gonna throw some pickled jalapenos into our fries today. And I didn't Oh, that'd be good, though. Right? That'd be very good. Yeah, Applebee's has brew pub loaded waffle fries. So it's waffle fries with like a beer cheese sauce. Yeah, I'm sure these things are all. I'm really
Molly 14:43
eager to try it now with a cheese sauce. Like when I think about like pickled jalapenos on it. I would want a cheese sauce. I need your cheese flavor like that. That dairy flavor.
Matthew Amster-Burton 14:57
I forgot to mention with the horseshoe the Springfield horseshoe that the cheese sausage is usually like a like a Welsh rare bit like beer cheese sauce. Okay,
Molly 15:03
I don't even know. Matthew reminded me today that we did a Welsh rare bit weekend
Matthew Amster-Burton 15:08
Welsh rare Ben show at one point, which I think is the only time I've ever had it and it was good. And I don't remember what the episode topic was or when this happened. It was probably it was probably 50 years ago.
Molly 15:23
Oh, wait a minute, Matthew, what day is this coming out? i Hey. Oh, Happy New Year. Happy New Year, everybody. And also it's almost our 14th anniversary of the show.
Matthew Amster-Burton 15:32
I think what was the day?
Molly 15:34
Was it like January 1030? No, I'm just thinking of 2010. Close.
Matthew Amster-Burton 15:38
Close enough. It was it was January 2010. So let's let's call it we are now we call it next week. We'll call it next week. Okay, we'll forget. So let's talk about other things that are kind of like loaded fries. Okay, clearly in the same family. Like you mentioned poutine Yeah, of course. It's like fries with stuff on it.
Molly 15:59
Okay. What about the things that that are potato but that aren't fries, like taught shows? It seems like it's you're gonna call that a relative our touch was closer to loaded fries or to nachos?
Matthew Amster-Burton 16:10
I think closer to loaded fries. Right? Because like a like a tater tot is quite different from a chip. Yeah, that is I'm staking my claim on this.
Molly 16:21
I agree. A tatertot I think it's closer to a fry. Yeah, and to a tortilla.
Matthew Amster-Burton 16:26
I mean, a tater chop tater chop a tater chop. A tater chop is when is when do you like like, pan sear a potato potato on the bone
Molly 16:40
just picturing like, D boning a potato.
Matthew Amster-Burton 16:45
I do like like scooping the eye out of the potato. That's pretty satisfying.
Molly 16:49
I need the i know i mean the eyeball of the potato. Yeah, yeah, yeah. Like
Matthew Amster-Burton 16:55
it when I went like so does a potato like grows tendrils in the cupboard like I always find this very entertaining.
Molly 17:02
It is cute. It's cute. You can see it just striving to live I
Matthew Amster-Burton 17:06
learned there's a loaded Fridays in the Dominican Republic that called Yat Ola. Ye AR o a that it seems started out as a like topped mashed plantain dish. But then people were like, you know, you know what's good and and like, you know, we can easily throw in in place of mashed plantains, french fries. And so I think it seems like that's become more popular toppings. Usually shredded meat, cheese, ketchup and mayo. Looks good. Yeah. Okay.
Molly 17:31
You mentioned chili cheese fries. Yeah, so is that a loaded? Loaded
Matthew Amster-Burton 17:36
fry there so there's called Coney Island fries. They don't there's a lot of food items like associated with Coney Island that didn't necessarily have anything to do with Coney Island. Like there's some kind of hot dog in the Midwest that they call Coneys Does this sound familiar? Yeah,
Molly 17:51
I remember as a kid seeing the word Coney like in place of hot dogs somewhere in Oklahoma City and being deeply confused and my dad explaining to me
Matthew Amster-Burton 18:01
Yeah, like Coney Island really looms large in the in the American Culinary imagination.
Molly 18:05
does is it just like a ghost town now or do they stay like questioning a functioning
Matthew Amster-Burton 18:11
Boardwalk? Yeah, I haven't been in years but like Yeah, I think the thing I used to like to go to Coney Island four was the the bumper your ass off bumper cars, which was like really fun like high intensity bumper cars.
Molly 18:26
And would you call it a high impact
Matthew Amster-Burton 18:30
impact but buffer card trading? I guess like they bumped their ass off because it closed a couple years ago
Molly 18:35
and so I prefer low impact as on yeah
Matthew Amster-Burton 18:43
so so basically I don't know whatever your question about Coney Island was I don't know okay, so yeah, it's it goes down because they don't have the bumper cars anymore.
Molly 18:51
What about potato skins? Okay,
Matthew Amster-Burton 18:55
I wish I'd miss Heydo pistachios
Molly 19:00
have an add them in ages either? In fact I don't think I've had them since I was a kid and I can like taste them now in my mind, but I can't remember where I would have had them I think maybe my high school cafeteria served them possibly
Matthew Amster-Burton 19:14
yeah probably like just like frozen already already stuffed maybe? Yeah, I think it's related.
Molly 19:22
What do you wait hold on stuffed is a stuffed potato is different from a potato skin but I'm thinking like
Matthew Amster-Burton 19:28
like It's like hollowed out like like not like not like a twice big but like hollowed out and then filled with like cheese and stuff. Yes, but
Molly 19:35
it isn't twice baked like yeah.
Matthew Amster-Burton 19:37
Not pale. Yeah, exactly.
Molly 19:40
Okay. Now I'm remembering the jingle tater skins got big potato appeal because they're made with potatoes
Matthew Amster-Burton 19:46
and skins that are real cheddar cheese and bacon sour cream and chives crispy baked potato you won't believe your eyes and me but potatoes and skins that are real derivative Yeah, wow. What other what other jiggles? Do we remember from the 80s? Um, it's hard when we're like you're on the spot because because you know, like, there are like 40 others that like if someone prompted us we would do the whole thing.
Molly 20:11
Oh yeah, big time. I feel a little sad that like now in the age of streaming, my kid is not going to grow up with a ton of jingles in her head.
Matthew Amster-Burton 20:20
That's true.
Molly 20:21
This is so upsetting. This is that
Matthew Amster-Burton 20:24
is that is kind of a bummer that do you do you have? Did any of your streaming service services have commercials? Ah, because we have Hulu with commercials because we're cheap, but I feel like it's all prescription drugs.
Molly 20:35
Oh, that's true. We do watch something that often has like skyrizi skyrizi. skyrizi is my favorite.
Matthew Amster-Burton 20:43
It is a great is a great name.
Molly 20:45
It's for like psoriasis or no eczema,
Matthew Amster-Burton 20:48
probably, like all of these things are immunosuppressants like the immune like that's that's the lesson I've taken away from like watching a bunch of TV is like the immune system is the worst and it's gonna kill you if you don't kill it first.
Molly 21:01
Okay, okay. Well, this has been health our
Matthew Amster-Burton 21:06
professional opinion as I mean, your dad was a doctor. So you're also a doctor. That's, that's right. It's hereditary. That's right. So Okay.
Molly 21:14
Okay. Ah, also, Matthew, You noted that the walks of life have an amazing looking resume.
Matthew Amster-Burton 21:19
I want to make sure this is this is. Yeah, the walks of life friends of the show. Can we call them friends of the show? Because they were on once? Yeah, they have a recipe on the website for kimchi fries, where you like make like, go to God who's seasoned fries and then like put like kimchi and cheese and stuff on them. Like, okay, that
Molly 21:35
sounds fantastic. Yeah, wow, cool. Okay. All right. Well, that's kind of it. Wow, that was that was illuminating.
Matthew Amster-Burton 21:45
Yeah. All right. So the thing I was gonna say right before we started, and I was like, I'll save it for the show is I really enjoyed that. I agree. It would be great with beer. I'm not sure when, like, on what context I'm going to make it again because I don't quite want to have it for dinner. It's too much too much trouble to make it as like a side dish. And I never have like the guys over to watch the big game.
Molly 22:07
I think that you have to have the guys over to watch the big game.
Matthew Amster-Burton 22:09
Which guys, would you recommend? Me? Okay. All right. You've been you've been watching basketball lately. I love basketball game with you.
Molly 22:17
Oh man. I love watching basketball. Yeah, I mean, I don't know though. I feel like I would just make nachos.
Matthew Amster-Burton 22:22
Okay. Yeah, I don't know. But But I did enjoy them.
Molly 22:26
I did too. But I don't think I enjoyed the potato flavor more than I enjoy a corn chip flavor.
Matthew Amster-Burton 22:32
That's true. I do love making nachos like and those those I will happily make for
Molly 22:37
dinner. Yeah. Now see, I think we're learning things here.
Matthew Amster-Burton 22:41
We really are. Yeah, okay. So yeah, let us let us know like what what regional loaded fry variations we forgot about contact. It's filled bug podcast.com. And now we've got a piece of spilled mail that's not about curly fries. loaded fries.
Molly 23:02
This is from listener Talia. Hi, Molly and Matthew in the upside down foods episode. You mentioned having vitriol at the
Matthew Amster-Burton 23:13
side sort of remember this
Molly 23:14
way with your heel at the bottom yogurt. Did we call it vitriol at the bottom?
Matthew Amster-Burton 23:19
Yeah, I think I think we were being vitriolic about the idea of the bottom. Okay.
Molly 23:24
Okay, so All right, hold on back the listener dahlias letter. I recently learned from Mr. Etymology that vitriol originally referred to sulfuric acid
Matthew Amster-Burton 23:35
do you when she says Mr. entomology like I thought I was Mr. Etymology. No,
Molly 23:38
she apparently has a her own Mr. And the more prevalent meaning we use today of something abusive or corrosive came much later, by analogy to the destructive nature of the acid. So vitriol on the bottom yogurt would probably not taste very good. Although the Crystaline form is quite
Matthew Amster-Burton 24:01
pretty. Okay. Well, I appreciate that because I think we thought it would it would taste great. Oh, yeah,
Molly 24:05
I was dying to try vitriol on the bottom yogurt, okay. Similarly, the word caustic originally referred to sodium hydroxide, before caustic was a descriptor of people. I'm a wastewater treatment engineer. And for some reason, we primarily use caustic in our everyday language instead of sodium hydroxide, but I've never heard anyone use vitriol instead of sealed sulfuric acid. Never let anyone tell you engineers are consistent Okay,
Matthew Amster-Burton 24:33
before we get to the last part of the of the letter, do you remember like as a kid or maybe maybe they still do now like seeing trucks marked with caustic soda? Like when you're out on the highway? No, this is something I remember vividly as a kid thinking like, whoa, that's how it's scary.
Molly 24:49
Yeah, no, I don't remember that. I remember seeing a lot more cement mixers as a kid than I do now. I mean, and I see a fair number now because there's a lot of construction in this city, but
Matthew Amster-Burton 24:58
yeah, still. That is that is one The coolest vehicles a cement mixer I
Molly 25:01
saw it always reminds me of. Of course it does. It reminds me of the Wonka wash in Willy Wonka and the Chocolate Factory. Okay,
Matthew Amster-Burton 25:10
I bet you're gonna say it reminds you the episode of Cobra Kai where we're Johnny makes some kids get inside of cement mixer, which is one of my favorite things that's ever happened. IDV No, no,
Molly 25:20
I don't know what you're talking about. Okay, well
Matthew Amster-Burton 25:22
if listeners you should all watch at least that Episode Episode of coverage guy okay. All
Molly 25:26
right, hold on listener Italia. As email goes on. She says update. Oops. And I just finished the episode and realize this is the one where you answered my email about divorce aversary I remember that. It's next week. So I've still got time to implement your suggestions. vitriolic yogurt might actually be perfect. My ex was a horrible cook, so I might just make good versions of all the things he did poorly I do not recommend using vanilla almond milk in your mac and cheese. Wow. Okay. Wow. I love I'm so happy for you listener Thalia that you don't have to eat that mac and cheese ever again.
Matthew Amster-Burton 26:02
Yep. All right. So I'm glad I'm glad our suggestions were helpful. I see we'll be hearing from listener tell us X next week. For their side of the story,
Molly 26:12
yep. Okay, Matthew, do you have an Albert? Well,
Matthew Amster-Burton 26:16
I do
this is a Japanese thing, but it is not a thing that you need to speak any Japanese to enjoy. And in fact, there's no there's no like language or written words involved at all. It's called icky Shu Han no fu K, and it's a YouTube channel and it is a walking around a Tokyo train station wordless walk channel. So wait, you're just in the train station itself? Oh, sorry, the the train station area so you start inside the train station, you go out and walk around the neighborhood and then come back to the train station at the end over the course of maybe half an hour. Wow. Talk about like, tracking videos before and like it is boring in a extremely like reassuring kind of way even even if you've never been to Japan. Like some people are better at doing these walking videos than others for like, reasons that I can't really articulate like, you know, but you know, it's just like good pace, good camera work, like you know, takes interesting twists and turns through the neighborhood. And like if you like you may have heard Molly and I talk interminably about how much we love walking around in Tokyo and want to see like exactly what it's like, go check out this channel. It's it's delightful. And we'll link to it in the show notes.
Molly 27:36
All right. Well, our producer is Abby circuit tele.
Matthew Amster-Burton 27:39
Molly has a great newsletter called I've got a feeling that is available at Molly weisenberg.substack.com. Matthew
Molly 27:45
makes music. He has two bands, Twilight dinars and early to the airport. You can find both which are they both releasing new music
Matthew Amster-Burton 27:55
continually? Well, they're both releasing new music at some point. I was in the studio this morning. Singing through all of the songs from the last early to the airport EP just to kind of get in shape for recording the new one. Oh, that must have been so fun. It was it was fun, but also like I need to get back in shape. Okay,
Molly 28:11
okay, well, anyway, you can find those bands wherever you listen to music,
Matthew Amster-Burton 28:15
and you can rate and review us wherever you get your podcasts. You
Molly 28:19
can chat with other spilled milk listeners at everything spilled. milk.reddit.com Yeah, I
Matthew Amster-Burton 28:24
predict there's gonna be a thread about all of the things I got wrong and left out about horseshoes.
Molly 28:29
Do you mean the fries or the shoes?
Matthew Amster-Burton 28:30
I mean, the shoes like I said that the best way to like get the shoes onto your horse is scotch tape. Oh,
Molly 28:36
yeah, I said that. The best way is with cheese sauce with cheese
Matthew Amster-Burton 28:40
sauce. Yeah, I said the best material for forging a horseshoe is new get which people like I it's just my opinion, man.
Molly 28:50
That's all the matter. You can't argue with life. No. Okay, well, I'm Molly Weissenberg. And I'm new get
all right.
Matthew Amster-Burton 29:06
I'm testing. I'm also testing.
Molly 29:10
I don't hear you in my headphones. Oh,
Matthew Amster-Burton 29:12
yeah. Let's how's that? Oh, yeah,
Molly 29:17
you are much better. So much better.
Matthew Amster-Burton 29:21
I put this away. The knobs get all twisted.
Molly 29:23
Oh, okay. My knobs got twisted.