Today we're more on trend than usual and never get on Memory Lane as we try the perfect snack of gateway kimbap. Through spicy experiences we're first harmonious, then horrified before becoming almost overwhelmed as we declare Spilled Milk: A Hungry Time.
Episode 486: Korean Rice Cakes / Tteok with Michelle Zauner
Tiktok video by Ahnest Kitchen
Matthew's Now but Wow: The Wonder of Stevie Podcast
Molly 0:04
I'm Matthew, and I'm Molly,
Matthew Amster-Burton 0:05
and this is spilled milk. This show where we cook something delicious, eat it all, and you can't
Molly 0:09
have any today, we are talking about frozen Kim bop. Okay,
Matthew Amster-Burton 0:13
and we've never done a kimbop episode, so now we're doing a frozen kimbop episode. It's because I started buying it and kind of got hooked.
Molly 0:21
Today was my first time having it. Spoiler alert, there's like, no memory lane here. Yeah,
Matthew Amster-Burton 0:26
me neither. This is, this is a product that started appearing like, not only just on like, non Korean store shelves, but I think it was not even particularly common on Korean store shelves before, like 2023,
Molly 0:39
hold on. Let's define it. Okay, so kimbap, so Kim meaning nori or seaweed in Korean, and Bop, referring to rice. So this is basically it looks like what we might think of as maki in sushi territory,
Matthew Amster-Burton 0:56
and particularly, it's sort of the Korean interpretation of like, futomaki, like, it's like a big rice roll with a bunch of stuff inside. I think we will do like, a more general kimbap episode in the future, where we make it also, but I wanted to focus on the frozen, because it was in my freezer, a
Molly 1:16
good gateway, kimbap. It's
Matthew Amster-Burton 1:17
good gateway. Kimbap. Yeah.
Molly 1:18
So yeah. Matthew as usual, we are, like, way behind the trend. This became a thing that was really popular, at least, sort of skyrocketed to popularity through Trader Joe's.
Matthew Amster-Burton 1:32
Oh, yeah, yeah. Literally in 2023 as usual, we're
Molly 1:37
very behind. I
Matthew Amster-Burton 1:38
don't know though, like, there, there are trends where we hopped on, like, like, 10 years later, I think, I think like 18 months later, like, we're kind of, we're kind of, like, on the ball here. Oh, okay, okay,
Molly 1:48
all right, great.
Matthew Amster-Burton 1:50
We're cool hunters.
Molly 1:51
How did so wait? How did you learn about frozen kimbap? So
Matthew Amster-Burton 1:55
I think I saw it in the Trader Joe's freezer case, or read about it in the fearless flyer, which is where I get most of my news. And I've been radicalized by the fearless flyer. And then I was like, you know this, this sounds good. I will always try, like, a new Asian food item at Trader Joe's. And then noticed that it said maximum two per person. And I'm like, oh, what's going on here. And then I started Googling, and I'm like, Oh, this was, like, a big cult item. Okay,
Molly 2:25
so you wrote here on the agenda that this one, this episode, is going to be kind of a non Korean perspective on frozen Kim Bop, by definition, yes, because we're two white American people talking about kimbap, but is the one from Trader Joe's. I mean, how did these compare to ones that you might get at like H Mart, in the deli section?
Matthew Amster-Burton 2:46
That's a good question. So it's, I did buy some of these at h Mart. Not super different. It's the difference is that this one you can, like, keep in your freezer for, like, whatever you're ready, and the fresh ones have to be eaten pretty quickly.
Molly 2:58
I am truly in disbelief about how delicious all the textures are, yeah, even though this stuff has been frozen, yeah?
Matthew Amster-Burton 3:06
And, like, spoiler alert, I think the Trader Joe's one was probably the best of the three we tried. It
Molly 3:12
was really balanced, yeah. And the textures were all really distinct. It was so good. Okay, wait a minute, yeah, okay, so hold on. Let's just go more broadly and talk about so, you know, we've compared this to the Japanese futomaki, and if that helps you picture it, I think that's really helpful. But let's talk about what the flavors are in here.
Matthew Amster-Burton 3:29
Wait, can I follow up on something you said a minute ago about us being a couple of white people? Yeah? The surprised, yeah, that was, that was a real shocker for me. I'm sorry. The other day, I was getting guitar repaired in Fremont, and I was like, Oh, the new location of freelard Tamales is right across the street. I'm gonna go there and get some frozen tamales for dinner, which I did, that's really good. And I went in there with it, with a acoustic guitar on my back in a case. And the bartender there, who also took my order, I saw she was making a Paloma. And I said, That looks really good. And she said, Do you Do you want one? I'm like, I have like, I have to go back to work after this. And she said, Oh, do you work in the music industry? And I said, No, I work in tech support, but I also play in a band which so as far as, like, middle aged guys in Seattle, I'm super unique, and probably no one like me has ever come into your store before.
Unknown Speaker 4:18
Did you say all that? I
Matthew Amster-Burton 4:19
said all that I did get a
Molly 4:21
lot that's funny, that's great. I like it.
Matthew Amster-Burton 4:25
So, yeah, maybe, maybe my band's new album will be out by the time you hear this. We're getting there. Yeah, okay, great, slowly.
Molly 4:31
Okay, so let's talk about this. Okay, so, in like a Japanese context, the rice would be seasoned, right with,
Matthew Amster-Burton 4:39
with, yeah, sugar, salt and rice vinegar.
Molly 4:42
Is the rice seasoned in in Kimba,
Matthew Amster-Burton 4:45
it is, but it's seasoned usually with salt and sesame oil. So a little more, a little more Korean approach, brilliant. Yeah.
Molly 4:52
What about the fillings? Okay, so
Matthew Amster-Burton 4:54
the fillings can be, they can range very widely, like anything, anything where you think. Hmm, that might be good in a rice roll. Someone has put it in a kimbap,
Molly 5:02
for sure. Like, some things that might be good in, like, Bibimbap, absolutely,
Matthew Amster-Burton 5:06
yes. You can think of it as, like, a rolled Bibimbap, because, like, like, pickled daikon, carrot, bulgogi shows up in there all the time. Like, it's a way to use leftovers, spinach, yeah, kimchi, cooked egg, like many, many others. And there are multiple kimbap chains in Korea. I learned, like, I
Molly 5:27
love this. Is
Matthew Amster-Burton 5:28
this great? Yeah, and so, okay, is
Molly 5:29
this like a lunch thing? Is this like a snack? Yeah, it can
Matthew Amster-Burton 5:32
be any. It can go in a DOS rock, which is, which is a Korean bento box. I understand it's problematic to describe all these things as if they're, like, analogous to Japanese things. But it's hard for me not to.
Molly 5:44
It's hard for me too, because I, well, I feel like I know so much less about Korean food, sure,
Matthew Amster-Burton 5:50
Japanese, you know, we should get, we should get in front of the show. Michelle Zaner, back on. We should. We should. Okay, that's,
Molly 5:57
I still can't. She's
Matthew Amster-Burton 5:59
definitely listening. So Michelle, like, when you, when you come into the studio, yeah, there are kimbap chains. It's like a classic after school snack of,
Molly 6:10
I wish that were a classic afternoon snack near me. It's
Matthew Amster-Burton 6:14
a food you can eat with your hands. Like, it's very portable. It it's best at room temperature. It's great,
Molly 6:20
okay? And so when this came and made such a big splash through Trader Joe's, is this like Tiktok famous or something, it
Matthew Amster-Burton 6:28
sure is. Oh, and I should say, like, like kimbap is also popular in Japan, like, as as kimbap, okay? And like, when we when we were staying one time with our friends, the lightning family in Fukuoka, December and their friend Sakura and Emmy Sakura, does mom, like, all made kimbap together, like, and put in like, a little, yeah, I think it was, like, meat and kimchi. Really good, yep.
Molly 6:51
So, wait, you said this is a Tiktok thing? Oh,
Matthew Amster-Burton 6:54
yeah. So okay, we will link to this in the show notes the Trader Joe's one, like, they introduced this frozen kimbop, and it went viral largely because of a Tiktok video by the by the tiktoker, honest kitchen. That's a HN, because that's her name, honest kitchen, in which she eats it with her elderly mom, and they pronounce it not bad. And this made it go viral, yeah, yeah. Like, you know, like, like, the mom is super cute. And like, yeah. So it's a really, really good little video. So TJs immediately sold out h Mart at that point, jumped in, and they're like, we've got frozen kimbop. Like, come come by, come and and, like, buy all of ours. And people did. So the one that they sell at h Mart, they have a couple brands, but the one that I've tried and the one I bought today is called 1145 a hungry time. That's
Unknown Speaker 7:39
the brand name.
Matthew Amster-Burton 7:40
That's the brand.
Molly 7:41
I also just want to say that the labeling, or the packaging for the 1145 a hungry time is very diet culture. It is. It's just ignore it.
Matthew Amster-Burton 7:52
Yeah. Although, like, they could do something with this character, that would be great. They could, like, there's nothing wrong with the character design. I don't think Yeah, but yeah,
Molly 8:01
so you and December, then you guys, I think I remember you telling me, you guys tried it for lunch or something, and that it was, yeah.
Matthew Amster-Burton 8:08
So we tried that. The Trader Joe's won first, and thought it was pretty good. And then, like, we both, like, pretty spicy food. And so we got one of these, the 1145 hungry time spicy pepper and vegetable flavor, which is very spicy, it is and like, one thing that we noticed is that it actually has this as directions on the Trader Joe's bag. For a crispy texture, heat a teaspoon of oil in a pan over medium heat and fry two to three minutes per side, which I did with some of these real tasty like, I doubt this is like a traditional thing to do, but
Molly 8:41
So, okay, so you, you, you bring this package home, well, you put it in your freezer, and then what do
Matthew Amster-Burton 8:47
you do? So then you microwave it for like, three minutes, okay, and let it sit for a minute. And, like, it is possible to under or over. Microwave it, like under, obviously you're gonna, like, bite into frozen vegetables, which is pretty gross over, like, I guess, to the point where the sea the seaweed starts to kind of, like, shrink and squeeze the rice out, but you have to go pretty far over. So I think, like, typically, like, three, three minutes and then let it sit for a couple minutes. Maybe, like, maybe so like, five minutes to come back closer to room temperature. Okay,
Molly 9:14
is gonna be good, because you ideally want to eat it around room that's
Matthew Amster-Burton 9:18
like, I mean, I think different people have different feelings. Like, some people like it cold for sure, like it's not really a hot food, although, if you've just crisped it up in a pan and you're gonna eat it hot, it's pretty good. Yeah,
Molly 9:29
when we ate these just now, you would crisp, like, half of them. And I have to say, by the time I got my mouth around them, I don't think they were really crispy anymore, but the warmth was
Matthew Amster-Burton 9:40
really Yes. So yes, we tried three different kinds. So the the Trader Joe's, it's called Trader Joe's kimbap, Korean tofu and vegetable, seaweed, rice, roll, and the tofu, it's like, it's like, again, I only know the Japanese word, but it's like aburaage, like the Fried, fried, seasoned tofu that's very, very chewy. And. Really nice texture to it. So what else we got in here? Oh, so, seasoned rice. Is water. Rice, sesame oil, salt, toasted sesame seeds, soybean oil, distilled vinegar, fried tofu, braised burdock root, pickled radish. Maybe that's it.
Molly 10:14
I mean, it's carrots in there. It truly, to me, it was very it was like portable Bibimbap, yeah, it's
Matthew Amster-Burton 10:22
really good. It's so delicious. Um, then the 211 45 they got, there's the the spicy pepper and vegetable, which I like, but you have to be, you have to be ready for a pretty spicy experience. It
Molly 10:33
was a little too spicy for me. I like spicy, but that was spicy. And
Matthew Amster-Burton 10:37
then the other one is the vermicelli and vegetable rice roll kimbap that has some of those, like, japchae noodles in it. I like that. I like, like, the slippery noodle. Yeah.
Molly 10:46
What I noticed about all of these is maybe because they were all a tiny bit warm, they really or maybe because of the way the rice is seasoned, there was no, like, sort of rice falling out everywhere, which sometimes happens, yeah, when I'm eating maki sushi, yeah. So in this case, like the seaweed had this, like, nice, snappy quality. The rice felt really fresh, and it really, like, stuck together, and the whole thing was just texturally, lots of cool stuff going on. Yeah, no. So
Matthew Amster-Burton 11:20
now I'm thinking about, like, we, like, we, like, I said, we'll do a kimbap episode, but I want to know, like, like, what, what else would you like to see in a kimbap? And by the way, I should, I should mention all of these are vegan. I was
Molly 11:31
I would really like to see, uh, beef, yeah. I think that would be absolutely delicious, although the texture might be almost overwhelming, like, it could be almost too chewy. I
Matthew Amster-Burton 11:40
like things that are almost overwhelming. What are some things you like that are almost overwhelming, almost overwhelming. Like, you know what? You know what I like that's almost overwhelming is, like, when you taste a sauce and you're like, I can tell this is like, you know, it's kind of burning my tongue because it's so strong, but that's what's going to make it a perfect sauce. It's not supposed to be like, eating straight, okay, like, I want a sauce to be almost overwhelming when I taste it straight. Wow, no, but some sauces Interesting,
Molly 12:08
okay, almost overwhelming. I feel this way about horror movies. Yeah. I want them to be like, almost like, really, tiptoeing up to the edge of horror. Horrifying.
Matthew Amster-Burton 12:21
Have you seen a good, horrifying movie lately?
Molly 12:23
Not yet. You're
Matthew Amster-Burton 12:25
hoping to see a horror movie someday.
Molly 12:26
I mean, not recently, not recently. Why
Matthew Amster-Burton 12:33
are people talking about the substance this will be regarding these a couple of tags out. I was
Molly 12:38
also going to say that Ash and I have actually put a new a 24 movie on our Google calendar because we're so excited about it coming out. But by the time this show comes out, it will come out two months ago, okay, but I still it's heretic. Okay, sounds good coming out on a 24 like demons and stuff. No, this one, actually, I can't remember what the description is, only that it has 92% on Rotten Tomatoes,
Matthew Amster-Burton 13:02
okay, but I mean, if it's called heretic, there's no demons, I'm gonna be a little disappointed. It's true, horror movies are too scary for me, but I'll read the Wikipedia
Molly 13:11
definitely. The whole idea of like almost overwhelming is right there for me in terms of what I like about a horror movie,
Matthew Amster-Burton 13:20
yeah, sometimes I, like, a video game that's almost overwhelming, like, you know that it just seems like I can't, I can't quite pull this off, like the map is too big, or like this boss is too hard. But then I can do it. Often I can't do it, and then I then I feel like a failure. I've been
Molly 13:33
thinking about this lately because I've been doing Duolingo, oh yeah, yeah. I feel like it's the level that it has put me out. I've been doing French just to try to kind of brush back up because I'm going to be teaching there in April. For all of our listeners who are doing that spilled milk bingo that was posted on Reddit. We have given you guys a lot of bingo in this very short single episode. But anyway, what I was going to say is, I feel like it set me a little bit too easy, and therefore it's boring or it's not gratifying. And yet I feel like I actually can't expect Duolingo to I don't, but
Matthew Amster-Burton 14:13
it's supposed to be, like, like, addictive, like, gamified, right? Oh,
Molly 14:17
well, I think I'm immune to apps and things that are game effects. Okay? Like, I just truly don't give a fuck if I break my streak. Okay, I don't care about the gold league or whatever. Have you
Matthew Amster-Burton 14:28
tried triolingo, which is the app that teaches you just enough French to coordinate a menage auto
Molly 14:34
Wow. Matthew, how long did it take you to come up with this? I
Matthew Amster-Burton 14:37
was like, the whole time. Duolingo,
Molly 14:43
anyway, yeah, I'm kind of like, do I, I mean, I don't think Duolingo is designed to, like, teach me a language. So do I really want it to, like, get to the, like, outer limits of my ability?
Matthew Amster-Burton 14:53
I don't know. I think, yeah, I think you want it to take you to the outer limits of space. Yes, that's, that's right.
So that was our, that was our frozen kimbap episode. It was, it was a bite sized episode, like a slice. We didn't mention that these things come in slices that are, that are kind of pre it's already sliced. It's already sliced. And, like, separating the slices is pretty satisfying.
Molly 15:24
Oh, I didn't get to do that. You did that. You know? I have to say that just because this episode was short, I think it's just because we were so incredibly harmonious in our love for this product. That's true. It was,
Matthew Amster-Burton 15:36
it was not a lot of discord. Short and sweet, like, like friend of the show, Sabrina Carpenter, who will also be coming back on the show, she was on our espresso episode.
Molly 15:51
Good one here. Okay, can
Matthew Amster-Burton 15:55
I just say like I sang that song at karaoke recently, yeah. And I was like, this is gonna kill and it did not, you mean, like, just you didn't get the response I was looking for, yeah, how it was the party was just getting started, and, like, I think I did it too early, yeah,
Molly 16:11
yeah, I've known to be a real party killer with my karaoke no ash, and I went to A, like, a school event where karaoke was happening and we did our duet of the girl is mine, which is Michael Jackson and Paul McCartney, yeah, yeah. And we have a little dance we do with it.
Matthew Amster-Burton 16:31
How could that not like, like, set the party aflame? I
Molly 16:34
seriously don't think anyone knew the song. Oh, that's yeah. All the parents in the room just kind of were like, oh, isn't that cute? They have a little dance they do, okay,
Matthew Amster-Burton 16:45
yeah, that's true. That song, that song, baby, kind of forgotten, like, I know it well,
Molly 16:51
yeah, it was not, like, you know, a hit single.
Matthew Amster-Burton 16:55
I think it was really back in the day,
Molly 16:59
the way you think?
Matthew Amster-Burton 17:05
All right, yeah, well, you and I will do it as a Wow. We have really, really done it up for the bingo people today. Yeah, we've, yeah, bursting into song. Yeah, we've done everything. We've, um, by the way, we'll link to this bingo thing we're talking about in the show notes. It's something someone posted on Reddit after listening to, like, the first 400 episodes. So it includes some things we don't do anymore, and probably doesn't include some things we started doing. Did we start doing any new things after Episode 400
Molly 17:30
segments? I mean, I think segments are relatively new, yeah, but
Matthew Amster-Burton 17:34
then, but then, like, most of them have, have, like, fallen by the wayside.
Molly 17:37
That's right, they were all sort of, you know of a particular time and place, like calling it quilts. Call
Matthew Amster-Burton 17:44
it quilts, right? Create animals. You need to know, Animal Crossing, yeah, there's a very brief segment I'd like things, things happening in Final Fantasy 10, and
Molly 17:57
then peak of the peak of the week, which does occasionally, which, like,
Matthew Amster-Burton 17:59
the segment disappeared, like, right around the time I actually got really into birds, but it'll be back. Like, Lori. Lori, I went to Union Bay Natural Area yesterday morning, and I got a new lifer. It was a fox Sparrow. Wow,
Molly 18:15
I think I've seen one of those on our deck. Yeah, I
Matthew Amster-Burton 18:17
bet you have. It's a, it's a really loud little bird.
Molly 18:19
They're really a lovely shade of brown. And
Matthew Amster-Burton 18:22
it's like it's migratory duck season. There are hooded mergansers. There are lots of American widgeons.
Molly 18:28
I told you that. I just while out on a walk the other day, saw two pileated woodpeckers in my neighborhood. There
Matthew Amster-Burton 18:33
you go. Wow. Okay, so get out there and find some beaks. Get up in those beaks.
Molly 18:39
All right, Matthew, hey, we've got some spilled mail.
Today's spilled mail comes from listener Kelly, who says, Hello, fav podcasters. Well, hello. Listener Kelly, I was reading a chicken soup recipe, and it had me remembering this story. I spent the day making fresh chicken broth from scratch, letting it simmer gently and seasoning to perfection. I took it to the sink to drain the solids and take it to the sink and promptly dumped it all down the drain because I forgot I needed a bowl underneath. Winning What's your funniest kitchen mishap? Thanks for making me smile.
Matthew Amster-Burton 19:20
Okay, so, Ma, I think I'm gonna say the same thing as you This is, have we ever been so harmonious as on this episode? No, like, I also struggle to find these things funny. They're more more like, upsetting than funny than like them. I think back then, like, it's like, you know the when you, like, wake up in the night and remember a time you said something really stupid? Like, it's not quite as bad as that, but still, like, Oh yeah, that was, like, a day that I was really dumb, but mine is one time I set the kitchen on fire while making fries and had to use the fire extinguisher. Was this,
Molly 19:50
like, 15 years ago, when everybody was doing those cooks illustrated fries? Yep, that chicken fries. Or
Matthew Amster-Burton 19:56
was it was the ones that were, like, starred in cold oil. They. So okay, I think that's what I did. And then the oil got hotter and hotter, and then it, like, started to dribble over the edge of the pot and onto the burner. And then there was a fireball in your kitchen. There was fireball in my kitchen.
Molly 20:10
Yep, for me, what I think of first is making pork in milk, like pork braised in milk, which I think, I mean, a lot of people have done recipes for this. I think I was making Molly Stevens version of it. And this is not a molly Stevens problem. It's a me problem. I was doing it on well, so I've always had electric stoves. And the one that I was doing it on, then this was in the old duplex that Brandon and I lived in the Old duplex, the old duplex, and I had a pork loin, and I had milk, and I was supposed to be browning the pork loin, and I was supposed to brown it on high. And I just knew that this was a bad idea on my stove. But I did it anyway. And I basically created charcoal on one side of the pork loin, and then I proceeded to, like, try to salvage it, but it was so thoroughly blackened
Matthew Amster-Burton 21:08
that's impressive. Like, over Browning meat is hard to do, yeah, no, I
Molly 21:12
don't know what I maybe I, like, took the dog for a walk or something. But anyway, I so thoroughly blackened it that there was just, like, no way to get rid of the blackness and move on, to add the milk, that would have no
Matthew Amster-Burton 21:29
way to get rid of the blackness and move on. Like, I mean, as your as your therapist, like, I think we've made a real breakthrough today.
Molly 21:38
I do too anyway, but I think what felt especially terrible about that is that, you know, you spend money on, like, a big hunk of meat. I mean, not to mention the fact that it's, it's meat, yeah, no, it's terrible. Anyway, it was awful. The other thing is, and this is a little bit funnier, I am really good at choosing soup recipes that are so simple that they taste like nothing. Oh, yeah, that's a problem. It's a specialty of mine. I think I'm, like, always taken in by, like, Ah, this Italian soup that is just so simple and showcases peas or whatever, and it's basically like, just drinking pea water. Anyway. Yeah,
Matthew Amster-Burton 22:20
all right, thanks. Listener Kelly Matthew, do
Molly 22:23
you have a now, but wow, I do.
Matthew Amster-Burton 22:32
I think you're gonna enjoy this one too. Okay, this now, but wow, is a podcast. It's a limited series podcast, just like six episodes called the wonder of Stevie. I bet you can guess who it's about, Stevie Wonder. It's a podcast about Marvin Gaye. No, it's about Stevie Wonder, and it is hosted by previous now. But wow, honoree, Wesley Morris, yeah, and it's about Stevie Wonder's five most influential albums from like 1972 to 76 Yes, Wesley Morris is such a great podcast host. Wesley
Molly 23:00
Morris,
Matthew Amster-Burton 23:01
there's nothing that man cannot do a truly a national treasure like but he's got just a great voice. He's, you know, he's a great writer, so he's always got a great turn of phrase for you, and his enthusiasm for the subject is undeniable. I thought I knew some things about Stevie Wonder, but, like, it's just such an interesting story, even if you think you know it, which is like, you know, Stevie Wonder got famous when he was 11 years old. Like he was a true musical genius who could play like all the instruments and sing by the time he was 11. And I think, had his first number one hit when he was 12. But, you know, it took many years after that before he really became the Stevie Wonder that we know and love, because he hadn't, he wasn't writing his own songs very much yet. And like had to, you know, learning to write great songs takes longer than learning to play the piano when you're a musical prodigy. And so, you know, the Stevie Wonder that you love is the Stevie Wonder that was, like, born during this incredibly creative, fertile period that the podcast focus focuses on. And like, you know, to me, there is nothing better in the world than a great song. And this, this, you know, this whole show is about like, Stevie Wonder as an amazing, you know, singer songwriter, but like, also just the power of a great song to live forever.
Molly 24:20
Okay, so that's the wonder of Stevie. Yep, anywhere
Matthew Amster-Burton 24:22
you get podcasts, fantastic. Oh, I
Molly 24:24
can't wait to listen to it. Yeah, it's so good. Well, our producer today is our producer today, and everything is Abby circa
Matthew Amster-Burton 24:30
but you tomorrow. Who knows? Who knows? Watch your back faster on notice. Yes, we're putting you on probation. And Molly has a newsletter. I do you know, you know, January, it's a great time of year to sign up for a newsletter. That's
Molly 24:46
right, that's right. And my newsletter is turning three, woohoo. Yeah, it's turning three in February. Pretty
Matthew Amster-Burton 24:51
cool. Like, and we're turning 15. Like, I think, I
Molly 24:54
think we're turning 15 this month. Yeah, I think we've got, like, a special episode. And Matthew, you might have. Have your album out soon. I
Matthew Amster-Burton 25:01
hope so. So, right, we're recording this in October. I've promised this album before, and it's not out yet as of, as of when we're recording, but the the tracking is done, the the songs have gone off to the mix engineer. We were working on album art. There's some lead time involved in getting it on Spotify. But I'm excited for everyone to hear this album. It's, it's eight songs, including Alana Del Rey cover, and I think you're really gonna enjoy it. Fantastic. But also we have it. We have an existing EP and a couple of other singles that you can get early to the airport, wherever you get music you
Molly 25:33
can and you should chat with other spilled milk listeners at everything spilled milk.reddit.com where you can also find the bingo card that we mentioned and that we will link to,
Matthew Amster-Burton 25:45
yeah, people. I pop in every once in a while, like every couple of months, and I saw someone had posted possibly the most terrifying sandwich I've ever heard of in my life. Was it the James Beard onion sandwich? Onion, onion and mayo sandwich and yeah, so I'm never going back to the Reddit again, but it's great.
Molly 26:04
The Reddit is great. Talk about a really good group of people. Oh my gosh, lovely human beings.
Matthew Amster-Burton 26:10
So until next time, thank you for listening to spilled milk, the show that's perfectly cylindrical and cut into 12 beautiful segments. That's me, and that's
Molly 26:32
me. Bless you. Bless you. You.
Transcribed by https://otter.ai