Today we're again late to the party by a few decades as we sample the sun dried tomatoes of sweetened beverages. We acknowledge that this episode is rough because no one cares, but no raspberries were harmed in its creation so there's that. After we wonder what Italian Sodas were doing between 1933 and 1982, we end up washed up and thrown out along with some scary goo.
Matthew Amster-Burton 0:04
Hi 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 today.
Molly 0:09
We are talking about Italian sodas, yeah.
Matthew Amster-Burton 0:13
And just before we started, Molly said, I have so many questions, and I'm not gonna ask any of them. And I'm like, What are you like? Like, like, refusing to do the
Molly 0:21
show. I meant before we get on the air. Because usually you and I, like, start eating something before the show, and then, like, talk way too much about it before. Thanks on
Matthew Amster-Burton 0:32
that is, yeah, that is our other motto, is the show where we eat something delicious, talk about it before we turn the mics on, and then have to do it
Molly 0:39
again. So remember, re recording audio is one of our turn ons. That's
Matthew Amster-Burton 0:44
right, wow. I forgot about that and that in starlight, mint, yes, all right, okay. This was suggested by listener Kathy. I feel I wish I had gotten back in touch with listener Kathy to ask, because now I have a lot of questions now, having researched and attempted to shop for ingredients for Italian sodas. Because this is sort of like, remember when we did sorbet and we're like, oh, sorbet kind of isn't much of a thing anymore, at least, like, commercially, that is even more the case here. Okay, we did something else like that. Oh, sun dried tomatoes. This is the sun dried tomatoes of sweetened beverages. Okay,
Molly 1:19
okay, yeah, I'll hang on to that analogy. Okay, I've never had these until now, so that's my memory lane. All
Matthew Amster-Burton 1:28
right, so when I was a teen, I grew up in Portland, Oregon. Maybe you've heard of it. I grew up like, at a time when espresso cafes were starting to become a thing, and like, obviously in Portland was, was like a real hot spot for that. And if you went to these cafes and you didn't drink coffee, or didn't drink coffee yet because you were like, you know, 13, you would either get hot chocolate, or if you wanted to be like fancy, you would get an Italian soda, okay, and that, and what Italian soda is, is they take a bottle of syrup, like the kind that could go into an espresso drink, or, in the case of Italian soda, is more likely, a fruit flavor, and mix it with club soda, and then there would be, you could optionally get an Italian cream soda where they would add cream or half and half. That weirds me out. Yeah, it was weird. Did you have it? Oh, yeah, cream soda, sure. So I haven't had one of these in a long time. I don't think they're really good, yeah, but it sure is nostalgic.
Molly 2:29
Okay, so the prevalent brand is turani. Are there other brands? I mean, was this? Was this supposed to was this like, coated as an amazing import product when it first came out, and it
Matthew Amster-Burton 2:41
is not so the other brand is Da Vinci, which I think, I think, I think, like, Da Vinci came in as, like, the cheaper alternative, okay, for shop, for coffee shops, okay, and so sometimes you'll see like, but, but you don't even see this much at coffee shops anymore. Now they'll just have like, you know, a few flavors that are, like espresso drink oriented, like, you know, vanilla almond caramel. But it used to be, like you would go into a cafe and they would have like, 20 of these. Yes,
Molly 3:09
I remember seeing them all lined up with, like the, like, the quick poor, you know, spouts, right,
Matthew Amster-Burton 3:14
yeah. So I would get them at Yeah, so you can get pumps right. Oh, pumps, my God, yes. Pumps, yeah. Like, how many, how many pumps do you want? Oh yeah,
Unknown Speaker 3:23
I want to get,
Matthew Amster-Burton 3:24
I want to get all the pumps. Give me, like, 17 pumps. Okay,
Molly 3:28
so, so tell me what I need to know about this product. I
Matthew Amster-Burton 3:32
will try. Oh yeah. So, so the end of my memory lane is that I remember getting this at Boyd's coffee and coffee people. And probably those were the two names of of like, classic Portland, 80s, 90s, espresso places. I think coffee people is gone notch I think Boyd's may still exist. Okay, okay, so let's start with this bottle of syrup. Because for one thing, the label absolutely has not changed at all since, since the 90s, as far as I can tell, maybe they've like, cleaned up the design very slightly, but I think it's exactly the same. And
Molly 4:04
it has a I feel like it's sort of coated to look like a flag, but it's, I don't know whose flag this would be. It's red with a thin yellow stripe, and then blue at the bottom. It's got a little like illustration of a castle in the middle. Yeah. Then it says tarani, raspberry, naturally flavored syrup with other natural flavors since 1925 now, where
Speaker 1 4:30
would you guess this? This is made Italia. This is originally from and still made in San Francisco, California. No way. It's from the from the North Beach like Little Italy neighborhood of San Francisco, okay? And it was created in 1925 by Ronaldo and azilda Torre, and are still made by our Torre and Company. What's the Torre Fauci? Torre Fauci on a Italia? Yeah, I think that is unrelated, but I'm not positive. I. Okay, because there's a coffee
Molly 5:01
shop. Yeah, right, yeah. Okay. And so what were these things designed to be used for? Oh,
Matthew Amster-Burton 5:07
I was afraid you were gonna ask that, because I don't really know. Okay, so Wikipedia is, like, basically one of those stub articles that has almost nothing. So I found I've had an article about, like, flavored espresso drinks on food 52 but Italian sodas is not the same thing as flavored espresso drinks. So then I went to the turani website, which does have a, like, a corporate history timeline that jumps from 1933 to 1982 Oh, so Okay, all right, so the original five flavors were, and maybe we'll figure this out together just by talking it out. The original five flavors were aniset, grenadine, lemon or jot or orjat. How would you pronounce that? I'd say or shot, or shot, and Tamarindo was one of the original flavors.
Molly 5:55
Like the sound of some of these, right? I mean, or shot would be like almond, almond flavored, yes, tamarind, great. And a set, I think I'd like that too. Yeah,
Matthew Amster-Burton 6:07
the almond syrup we used to, we used to make, we called it warm almond for for December when they were little. Like, we add a little almond syrup to to warm milk. And, like, we would get that at coffee shops, and then we would make it at home. So I would have a bottle of turani orjat or almond syrup, okay, and so occasionally I would make it into an Italian soda, which is pretty tasty, certainly better than raspberry Okay,
Molly 6:30
I can't picture that almond flavor with, like, fizzy water, yeah, but I'm here for it. So
Matthew Amster-Burton 6:35
I think these were mostly used as, like, cocktail ingredients for most of their existence, okay, but it was not a big thing. Like it was a it was a small concern, and like only part of the com what the company did for mo until the 80s, okay, right? Okay, so, so, yeah, so you can imagine, like most of the things I said, being used in cocktails, especially after the end of prohibition in 1933 okay, right? So, yeah, so it says so. And also, the company also made vermouth starting after Prohibition, and maybe other liquors. Not sure. Okay, I guess vermouth is a fortified wine. It is indeed, all right. So they originally sold at the at the Tories Italian ingredient wholesale shop in San Francisco, their their son in law, Harry lucetta, took charge of the business in 1957 and turned it into a national brand, but still, apparently, not a big national brand. Well, we'll get okay. So I got on Google and gram, which is when you which is like a way to search for like, how often does this phrase or word appear in books going way, way back? So you can see like, when would did something become popular? Or like, when did it drop in popularity? And as you would expect, Italian soda as a phrase, started showing up around 1980 and then took off throughout the 90s and into the 2000s and is still mentioned fairly often, but I imagine now probably it's more often like they're talking about, like an Italian canned soda, which have gotten popular, okay,
Molly 8:07
yeah, like China, yeah, that kind of thing. Okay, so, I mean, so is the Italian soda in this form, like syrup added to sparkling water? Is that the creation of, like, American coffee shops in the 1980s
Matthew Amster-Burton 8:23
I think so. Okay, so that part, like, I really tried to figure out the answer to that. Like, I think it is something that may have existed before that. But, like, where would you have gotten it right,
Molly 8:35
especially if this stuff isn't I mean, is there an equivalent to this product in Italy? I don't think so well anyway. But what's become, you know, Italian soda syrup in the US has nothing to do with Italy, so I don't know why soda itself would either, right?
Matthew Amster-Burton 8:52
So I think what what happened is so, so in 1982 there was like a, like a coffee industry, like espresso industry guy who invented the vanilla latte using toraney syrup, which was a massive hit, okay? So, like, everyone had to have, like, the the vanilla latte, you know, God. Like, not in 1982 that was a little early, but, but, like, by, like, the mid 80s, mid to late 80s, like, the vanilla latte was the, like, fancy espresso drink, okay? And so, as a result, this, like small company that made some made a few syrups suddenly became huge, because every cafe had to have their syrup. So and then, like, once, once people got tired of vanilla, then it was like, well, we also have caramel, well, we also have almond. And like, you know, then they were using it in steamed milk and also in Italian sodas.
Molly 9:43
Okay, it occurs to me that, okay, wait, what is grenadine like? Does grenadine have alcohol in
Matthew Amster-Burton 9:49
it? No, grenadine is pomegranate syrup. Oh, not the same as pomegranate molasses. I always thought it was cherry but I have some grenadine. Wait, didn't we talk about it? I think we did. Okay. Anyway. So I was trying to figure out, like, did I put it in a punch? Yes, I put it in a punch.
Molly 10:07
Put it in a punch. So I was trying to figure out if, wherever grenadine came from, if, if there were also other syrups there,
Matthew Amster-Burton 10:14
maybe that's, that's a good question. Okay, yeah, because obviously grenadine was an existing thing in 1925 when they founded the Torre and company. So, okay, I don't know. Man, this is, this one's rough so and like, it's not, it's no longer popular. Like, these were, this was, like, a really popular thing. Like, you know, you would go with your friend, I would go with, like, my, you know, Junior High friends, and get Italian sodas. Oh,
Molly 10:41
okay, so you would really do that? Oh, yeah, for sure. And you would always get the raspberry. I would, pretty
Matthew Amster-Burton 10:46
much, I would usually get raspberry. Sometimes I would try something different. I don't remember what, but raspberry was the basic, and I don't really like it anymore. Yeah,
Molly 10:53
no, it's, um, it tastes like a very mediocre raspberry candy.
Speaker 1 10:58
Yeah, it tastes like, like, if there was, like a store brand fruit soda, I mean, like, if you got, if you bought, like a store brand fruit soda and it was and it tasted like this, you'd be like, yeah, that checks out. I paid 49 cents for this. So
Molly 11:11
tarani, presumably is still making a whole bunch of this. Very
Matthew Amster-Burton 11:15
much. So although so a couple things. First of all, like, I like, tried to research like, like, you know, you can still get these in some sub cafes. They no longer sell them at Starbucks. And like, anything Starbucks related, you can find current and or former Starbucks employees talking about online. So I found a thread on Reddit where some Starbucks people were talking about, like, yeah, the reason we don't make these anymore is because, like, managing club soda at a Starbucks store is a pain in the ass.
Molly 11:42
That's so surprising to me, because you could just have a soda gun, like they have behind. Apparently, they don't. Oh, I mean, I guess that requires, like, a whole setup with right compressed so
Matthew Amster-Burton 11:53
they were, like, opening cans and like, which were expensive, or, like, using larger bottles, which would go flat. This wouldn't be like a bigger problem for Starbucks than any other cafe. So presumably, like, if people aren't coming in and ordering these all the time, like they were at when the trend was at its height, then it's not an easy thing to keep on hand. So
Molly 12:14
so maybe now they would only have, like, vanilla caramel and almond or something.
Speaker 1 12:19
Yeah, although, like at Starbucks, they don't sell them at all anymore. Oh, really, yeah, because they don't have the club soda. No, no. But, I mean, like, like, they carry the syrup. Oh, that they carry the syrups, right, right? And to that end, what? What expression Am I looking for? I went to, I went to Safeway, and I was like, Okay, I'm gonna get some fruit syrup for Italian sodas. And they did not have any fruit flavors. They had. I took a picture. Actually, I'm gonna, I'm gonna read off section of the story. Do you go it's in the coffee section, like on the bottom shelf? Okay, these are all bird pictures. Man, God, I wonder who took those. Okay, so here's, actually, no, it was on the top shelf at Safeway. What? What's what? Flavors, vanilla, French Vanilla, a sugar free French vanilla, sugar free vanilla, classic hazelnut. Sugar free. Classic hazelnut, classic caramel, salted caramel, brown sugar, something and more vanilla. Oh, vanilla in a smaller bottle. And how much do these costs? Brown sugar, cinnamon, a lot. This was like $12 for a huge bottle that would make a jillion Italian sodas. And I'm gonna, like, put it out for free in my laundry room. And I think it's, like, filled with red 40 or something. That's exactly what it is. Yes, great. Cane sugar water, citric acid, sodium benzoate, potassium sorbate, caramel color, red 40 and natural flavors. Yum. So there's no there's nothing. No raspberry came anywhere near this.
Molly 13:50
What are some of the other flavors that we might not see in a store, but that exist in theory at the Torani factory?
Matthew Amster-Burton 13:57
Okay, so they still make a lot of flavors of these syrups on the website, they're really pushing something called Diamond flavor, which allegedly tastes like champagne mixed with vanilla, which, oh, I bet, is terrible. Oh, how. Okay. Pumpkin spice, obviously. Blood Orange, endorsed by the musician, blood orange, short bread, I bet. Oh, that's just vanilla. Salt, nope, sweet heat, so it's like a hot honey, kettle corn,
Molly 14:29
oh, hibiscus, okay, I might do that. I might do
Speaker 1 14:33
that. Bourbon caramel, Blue Curacao, okay, chocolate Milano, which I don't think is related to the cookie, but I'm not sure. And also simple syrup, which I've seen this for sale, like at Starbucks also. And like, I'm like, fine. Like, I'm totally fine with convenience products. But also, like, the fact that you could sell this for $8 blows my mind
Molly 14:54
when it's like, six
Matthew Amster-Burton 14:57
worth of sugar plus water. Yeah, wow. Okay,
Molly 15:01
well, you know, I kind of feel like, good riddance, I guess,
Speaker 1 15:05
like, I don't know, like, like, I loved these when I was, when I was a young teen. And like, you know, if you still love them, that's, I mean, great. Like, you can get a big bottle of this stuff and make a whole bunch of them well,
Molly 15:15
and do you think it would eventually be cheaper than buying, like, a grocery store brand raspberry soda, I think
Matthew Amster-Burton 15:22
so, because we we, like, just drank like, two glasses of this and like, the bottle is still full. So
Speaker 1 15:32
I'm gonna say, Yeah, I think so. Listener Kathy, can you please write back in contact at spill about podcast.com because I don't think you're gonna be very satisfied with this episode. And, like, I'm curious. I want to hear more about, like, your experience with Italian sodas. You know, when did you first encounter them? Like, if you feel comfortable sharing, like, do you still get them? What's your favorite flavor? What is going on here? Yeah, and if you like, I thought about I was like, like, I should have done it. I was too embarrassed. I was gonna call the turani company this morning and to ask them, What did people use your Serbs for between night, between 1925 and 1982 and also, what do people use them for now? But you know,
Molly 16:16
you could have said that you were a contributor for Gourmet magazine, and been like, and they would be like, we're gonna be featured in gourmet Wow. I
Matthew Amster-Burton 16:25
mean, they're not, they're not stupid, like, I think, I think either they're like, that sounds made up, or we know what that is, and it went out of business. Like, 2003 you washed up. 2000
Molly 16:40
Yeah, okay, by the way, you're not a washed up food writer. I think I am. No, washed up is the wrong word. What? Yeah, mate, what you got you and I got fired. We got thrown out with the bathwater. Okay, from our major sounds like
Speaker 1 16:55
you get thrown out with the bathwater. Like, isn't that getting washed out? Yeah, washed out, yeah. We're washed out food. We're very pale. We are we're underdeveloped. Okay, okay, so, yeah. So this is, this is a cry for help. I guess
Matthew Amster-Burton 17:14
I really tried, I tried to make something out of this. You did great.
Molly 17:17
You did great. Matthew, thanks. Okay, you know what? I do have something that might redeem the episode, please. I've got some spilled mail from listener Bethany, okay.
Molly 17:34
I was listening to the podcast while putting away a shipment of new spices from pensies, who did not sponsor this email, it made me wonder, if you had to limit your spices to just your most frequently used ones, what would that collection contain? I'm not giving you a number, because you know what you reach for most and I want to hear about all of it. I would thank you for all you do to add spice to my life, but that would be just too ridiculous. Bethany,
Matthew Amster-Burton 18:00
all right, this is a great question, Bethany, and this was so easy for me to answer. Like, some of our questions are real thinkers, but this one, I've got an answer for you.
Molly 18:08
Well, let's start out with one that you and I both have, which is crushed red pepper,
Matthew Amster-Burton 18:13
indeed. Yeah, I get I also order from pensies. Watson and I had a great time opening up our pensies package a couple months ago. And like, like, writing on the date so we knew, so we would know, like, how old they are. I always get the the extra, like, Indian extra hot crushed red pepper, the one that they say in the description too hot to be sprinkled on pizza. So I'm like, challenge
Molly 18:35
accepted. Do you find that it's actually hotter than Yeah, it definitely is. It's not too hot for me. I like it. Okay, cool. I just buy whatever's at the store, sure and and I use it in all kinds of dishes of many different cuisines.
Matthew Amster-Burton 18:50
Okay. Then next we've got one other that we both put on our list, cumin, which I grind from whole seed.
Molly 18:58
I do not I would say, I go through cumin pretty fast, so I feel fine. Well, I I would feel fine about it, even if I didn't go through it quickly. No, I wasn't, I wasn't trying to shame. No, you were trying to shame. I was trying to shame. Yeah. Anyway, yeah, I use cumin all the time. Okay,
Matthew Amster-Burton 19:14
next on my list, I've got coriander. I use it not as much as cumin, but I often use it alongside cumin, both in both in Mexican and Indian cooking. I
Molly 19:23
was gonna say I think that there was some cumin in those meatballs. Yeah, in last week's episode, yeah, last week's meatballs. Yeah, last week's meatballs. Okay, yeah. I also use cumin. I use cinnamon quite a bit. It shows up in so many different baking applications and and I do a lot of baking, yeah?
Matthew Amster-Burton 19:42
So Watts does most of the baking, so she would definitely put cinnamon on her list. But I don't reach for it as often, yeah, but I do reach for Mexican oregano. Mm, hmm, yeah, anytime, like, if I'm making, like, a taco meat or enchiladas, like a lot of things, and also, like, I just, I don't keep both oregano. Is around. So, like, I will just reach for Mexican oregano for making, like, pasta sauce, pizza sauce. Also, I
Molly 20:05
have both around. But because I think you gave me some Mexican oregano, that sounds like something I would do, yeah. Okay, so this last one, all right, this is a real wild, yeah, I know. So, like, a million years ago when fennel pollen was kind of, I don't know, a trendy, expensive ingredient. My mother, for Christmas, bought me a little jar of fennel pollen from like, Chef shop.com Yep, that checks out. Okay. I still have it. It still has incredible fragrance, interesting. I use it every time I make salmon. So kind of our house method for making salmon is to buy, just like great filet of salmon, slather it lightly. Is that like a contradiction in terms? It might be a contradiction in terms, okay, sort of a coat it lightly with best foods, mayonnaise, okay, yeah, no, I've heard of this. Yep, and plenty of kosher salt, and then I sprinkle on, I would say, moderate amount of fennel pollen, okay? And I roast it at 400 for, let's say, eight to 10 minutes per inch of thickness. Do
Matthew Amster-Burton 21:11
you think this is the most Pacific Northwest thing you do? I think it
Molly 21:15
is okay. I think it totally is. I would have never thought that I would still that I would actually use this fennel pollen. It would, it seems like something you would be given as a gift, and you'd be like, Okay, what do I do with this? Yeah,
Matthew Amster-Burton 21:29
no, that's interesting, delicious. I honestly, I don't think I've ever used fennel pollen. I know I've eaten it, but, like, I don't even know what it's like, really. Oh,
Molly 21:36
it's, it's, it's kind of a coarse powder. It just has such a wonderful fragrance. And I love it with the slight creaminess that you get from the mayonnaise on finished salmon. And I love it with the flavor of salmon. I
Matthew Amster-Burton 21:51
think the most Pacific Northwest thing I do is, number one, be passive aggressive and hard to make friends with. Yeah.
Molly 21:57
Do you ghost people? Or do you like, like, you know, say, Let's hang out. And then you never follow up. Okay, I do
Speaker 1 22:04
do that. I try not to, but sometimes I do. And also go out in the rain wearing Western Washington University hoodie as if it's a rain.
Molly 22:14
Oh, yeah, you can go out in the rain in non rain gear most of the time. Yes, you'll be just fine.
Matthew Amster-Burton 22:21
All right, so I, I've got something. We have to try this. We'll call this A watch is snacking. Hey, watch your snacking. You gotta tell me what you're snacking or I'll release the Kraken. So watch your snacking. I saw this at the store, I'm like, I have to buy this absolutely absurd candy, and we're doing spilled milk tomorrow, so we got to try it. I'm a little
Molly 22:47
scared of it because it involves goo. Yep, and I don't mean goo like, like energy. No, like energy, goo that, like, you know, an endurance athlete might squirt in their mouths, which I'm also pretty skied out. I forgot. I do know that exists. We should do an episode about pretty freaked out about it. But what let's do it? Sure first, let's eat this candy goo. All
Matthew Amster-Burton 23:09
right, okay, what I've got here? This was sold by the register at Safeway, juicy drop gummies, chewy gummies and sour gel, knockout punch flavor. And it comes with, like, basically a hypodermic needle that you filled with goo, filled with goo, that you inject into some gummies. I think, like, No, you know, I've always said, you know this about me, that that the best candy requires instructions. I
Molly 23:38
can't even figure out how to open the package part.
Matthew Amster-Burton 23:40
Oh, here we go. Okay, so, yeah, if you open that, like, I guess they're like, thumb print cookies. Okay, so I don't think they're actually being injected. I think we're just putting them into,
Molly 23:49
yeah, all right, we're gonna make, like, thumb print cookies. But instead of the the cookie, we've got a gummy Oh, and this
Speaker 1 23:55
is, I was like, do I have to cut this with scissors? No, it opens like a, like a Bic pen. And then, okay, also reminiscent of super glue. It's very much, yeah, you're gonna, you're gonna put this, if this glues my mouth shut, like it's my fault. Okay,
Molly 24:11
so I'm putting this, like the jam, in a thumbprint, exactly. Yeah, okay, ready? Yeah. I'm
Matthew Amster-Burton 24:15
gonna take a little picture of this so we can maybe share it on Reddit. Knock out punch
Molly 24:20
sour gel. You know, I bet the kids squeeze this right into their mouths, yeah, oh yeah. I like that. I wish it weren't a gel, though, but the candy is really good. Oh yeah, here. Try without the gel. Um, no, I think it might be not sour enough. Yep, I
Matthew Amster-Burton 24:42
want to. I do want to taste the gel. I'm just gonna do like gel finger here. Oh yeah, the the gel, yeah, the sourness alive it comes that the gel is pretty good.
Molly 24:58
Okay, I'll try the gel or the juicy joy.
Matthew Amster-Burton 24:59
Up, I would, I would choose this over at Italian soda for sure.
Unknown Speaker 25:03
Okay, I'm
Molly 25:04
gonna make myself one more cookie. Do you want one more? You say one more cookie? Yeah. Do you want one more? Yes, please. The gel weirds me out, though I don't like eating the gel straight, but the flavor is really good.
Matthew Amster-Burton 25:17
Yeah, these are kind of awesome. Okay,
Molly 25:19
it is like the ultimate stoner food. Oh, yeah,
Matthew Amster-Burton 25:25
yeah, this is great. Okay, all right, okay, I'll put the, I'll put the cap back on the candy pen. Okay, wow.
Molly 25:33
Yeah, I don't think this product is gonna last. I'm just gonna, I'm gonna predict that, but it flavor wise, it deserves to last.
Matthew Amster-Burton 25:44
Yeah, no, I think this. I think most foods are gonna be packaged this way for a while, at least. Okay,
Molly 25:50
okay, so, like, what else do you think we'll be able to buy in, like, a gel form dispensed yogurt?
Matthew Amster-Burton 25:55
I mean, I guess go Gert is already a thing. Okay,
Molly 25:59
so all those pouches that the kids are eating, the little kids, the little kids
Matthew Amster-Burton 26:03
and their pouches, yeah, but okay, but what's, what's something like, what if cereal came with, like a glue, gluey milk in a tube that was shelf stable?
Molly 26:17
Oh, I have trouble even with, you know, when you get a bagel, like at a place in the airport that, like a coffee shop in the airport, and they'll give you your bagel and then, like a little, a little squeeze packet of Philadelphia cream cheese, yeah,
Speaker 1 26:34
I mean, I don't, I can't really do cream cheese anyway. Oh, that's right. And by can't really, you mean you're afraid. I mean, I'm afraid of it because it's cold and cold savory. I mean, like the flavored ones are, but like, the plain one is just sort
Molly 26:47
of, well, anyway, I hate what it looks like when you squeeze it out of the package. It's, oh, sure, shiny. It's like, it's been sort of like, buffed to a high shine by the by the foil packet. I can't stand it. And there's something about, I don't know what I was gonna say, maybe, like the idea of a gel being squeezed out of a pen that also is, like, a little too shiny. Well, when you
Matthew Amster-Burton 27:09
said it got buffed, like, now imagining, like, like a bodybuilder, like, squeezing cream cheese into their mouth,
Unknown Speaker 27:16
bro, if you want
Speaker 1 27:18
to get really jacked, you got to go Philly style. Yeah. Okay, so we should, we should do, we should do the gel that you're afraid of, like, I'm I'm afraid of it. I'm not as afraid of it, okay, you're afraid of like, how, just, like, how strong you might become. That's right.
Molly 27:34
I'm afraid of, like, how, how long I might be able to last. Is that what it's for? Okay, thinking of the,
Matthew Amster-Burton 27:48
oh, that was, that was on a bonus episode. Sorry, if you want to know how long we can last, you have to subscribe.
Molly 27:55
That was our drugstore fragrances, Yes,
Matthew Amster-Burton 27:57
bonus episodes, or drugstore cowboy episode,
Molly 28:01
okay, all right. Well, our producer is Abby sercatella, and you can
Matthew Amster-Burton 28:04
rate and review us wherever you get your podcasts. And please do Mm, hmm. And you can chat with other spilled milk listeners, maybe other
Molly 28:12
fans of of gel pens,
Speaker 1 28:14
other fans. Just like, I mean, I am a fan of gel pens, like, they're great, really. Like Like, edible gel Oh, edible gel pens. Yeah. I want to like, like people, people on Reddit. Like, what other products do you think could come with, like, part of the part of the food, liquefied and applied with, like,
Molly 28:32
a pen or plunger? That's everything, spilled milk.reddit.com.
Matthew Amster-Burton 28:36
And until next time, thank you for listening to spilled milk. I'm DJ juicy drop,
Molly 28:42
and I'm squeeze it, chew it, knock out punch, yeah, open me here. I'm Molly And I'm Matthew.
Speaker 2 29:00
Get on the air. Oh, okay, okay. I.
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