Today we're sure we'll mess things up but are permeating studs and talking frying techniques anyway. After a visit from Mr. Etymology we ask how to dredge, and why there are more elephants in the room before offering our shoulders up to be pulled. Then, we fail a spot inspection and put our stamp of approval on some snootiness.
Crunchy Japanese Chicken Recipe
Molly 0:04
I'm Molly, and I'm Matthew, and this is spilled milk, the show where we cook something delicious, eat it all, and you can't have any. And today we're talking about cadague. Ah, yes, so I gotta say, Ah, I feel so lucky because host Matthew, I believe, proposed this episode, and what I proposed, what it meant for me is that I just showed up at your house late, even, because I was dealing with a toddler, and you just had, like, a plate full of Karaage on the table, which is true,
Matthew Amster-Burton 0:37
I'm homemade. And because I proposed, I was I was down on one knee, like holding a holding up a platter, and
Molly 0:43
you'd, you'd been there for like 15 minutes because I was 15 minutes late. That's why my knee is sore. Down, yeah. So this episode is about Japanese fried chicken, yes, yeah, suggested
Matthew Amster-Burton 0:53
by me, like fried chicken in general, has been on our to do list for ages, and we're afraid to do it, because we're afraid we'll mess it up, because we don't know anything about fried chicken. A little bit about Japanese fried chicken. So, and I wanted to make some because I've been sort of like perfecting my technique lately.
Molly 1:08
It occurs to me. Matthew, so, yes, you live in an apartment, I do. And I walked in the door and didn't it did not reek of frying oil,
Matthew Amster-Burton 1:17
really. Yeah. I mean, I would have guessed that it would. I don't have any secret. Do you think your exhaust fan works? No, I didn't turn it on. What I don't think it works at all. Oh, my
Molly 1:28
God. Whenever I cook anything remotely related to meat, I will be like my house will be filled with the smell for days because I don't have an exhaust
Matthew Amster-Burton 1:38
fan. That's usually the case here. Also, I don't know, like, I can smell it. I agree it's not as bad as it could be. But like, when you came in the door, you said it smells good. I think I figured you meant it smells like a fry shop. No.
Molly 1:51
I mean it's just like when I, if I roast a chicken at home, that smell of chicken fat, I feel like it permeates. Like, yeah,
Matthew Amster-Burton 1:57
the studs. Permeates the studs.
Molly 2:02
Okay. But anyway, let's talk about. Karaage, okay, wait, did I, am I saying that terribly?
Matthew Amster-Burton 2:06
Karaage, yeah, for, for anyone studying Japanese, it is, hey, bomb intonation. Okay, so, Memory Lane, what's, what's on your Japanese fried chicken? Memory Lane, I
Molly 2:19
think I had this stuff for the first time with you in Tokyo. That sounds right, yeah, yeah. Maybe,
Matthew Amster-Burton 2:24
maybe, like, picked up a couple pieces, like at the by the cash register at UH hanamada udon, oh, yes, yes, yeah,
Molly 2:33
yeah. Then most recently, I mean, other than today, most recently, I had it at Saint bread here in Seattle, which is a bakery and cafe down by the University of Washington. And a lot of their baked goods, and some of their their menu have sort of a Japanese inflection, yeah, they had delicious kind of, yeah.
Matthew Amster-Burton 2:53
I love that place. It's very popular. Like, I try and go like, early in the morning, but it's awesome. Okay, so I have a quite a few, quite a few. Is it exaggerated? I have a few. Karage memory lane, so like, the first time I remember eating, it was in a bento that I got from a long departed and much missed, kind of Japanese lunch place in the International District of Seattle called tako Hachi that had, like a octopus sign. I'm sure I've mentioned this place on the show before I remember the octopus sign. The thing I first went for there was someone said they had, like, bacon fried rice, then they had, like a kimchi rum. And that was really good. But then one day I got, I got a little bento to go that was had, like, a couple of pieces of karage and and rice, and I don't even remember what else, but the karage was so good. I was like, I don't know if I've had fried chicken like this before, but Takahashi is gone, yeah, I think it closed in like the early to mid, 2000s okay,
Molly 3:50
like 20 years ago. Yeah, really, yeah.
Matthew Amster-Burton 3:53
I think so. This is our favorite segment, trying to remember when stuff in Seattle closed. Great.
Molly 3:59
Okay, moving right along what other memory lanes have.
Matthew Amster-Burton 4:04
So first of all, Watson wanted me to mention that she her the first time she rode the Shinkansen in summer 2012 when you ride the Shinkansen, you gotta always have to buy a bento at the train station, and hers was karage and potato salad, and she remembers it very fondly, oh, and it's like karage is like a classic bento ingredient, and then one other, a place that akats D and I have both been to, although not at the same time. Is there is there is a famous, regionally famous, by which I mean within, like a certain radius, within Tokyo karage Stand on togo Shi Ginza, which is one of the longest Shoten guys, shopping streets in Tokyo. And you order the Karaage by the 100 gram unit. Then you stand next to like a barrel out front, eating it. It's really good. It's called, it's called K is the place, okay? Also in 2012 like the first. First time we stayed in Nakano, where you and I have stayed, also in western Tokyo, there was a place that has also since closed. It was like a Karaage walk up window that had this mildly disturbing but really tasty dish called Jushi chicken. That was because they had, like regular Karaage, spicy Karaage, and then this thing that was sort of like a chicken meatball that was weirdly juicy. So I'm
Molly 5:26
guessing that that word is like a japanization. Yes,
Matthew Amster-Burton 5:30
it's a loan word. So, so juicy. And I remember standing outside the place and trying to sound the word out, because I was just starting to learn Japanese juice, juicy.
Molly 5:43
Yeah. Okay, so what is this stuff, and what distinguishes it from any other places fried chicken?
Matthew Amster-Burton 5:50
All right, so karage is Japanese fried chicken, and the karage frying technique can be applied to other things, and it is sometimes, but if you say karage In Japan, you mean chicken thighs 99.9% of the time. Okay, let's do a little Mr. Etymology.
Molly 6:12
Oh, hey, wait,
Matthew Amster-Burton 6:14
no wait, so I know what Mr. Botany says. We haven't done Mr. Etymology In a few weeks. What does Mr. Otymology say? A
Molly 6:21
second. I hold on, I almost said Mr. Ethnography, okay, yeah, okay, I don't know, unless Mr. Etymology will just have to tell us what he says. Great,
Matthew Amster-Burton 6:35
hello, hello. Is a word that comes to us from Old High German that's true. Okay, all right. So the origin of the name karage is murky. So like nowadays, it is usually written with a with a kanji meaning like Chinese style or like Tang Dynasty style. And it first became popular in Japan in like Chinese Japanese restaurants in the 1930s but it's not really like a dish from China. Oh, okay, an earlier spelling of the word karage used at kanji meaning empty, and that is like a more likely etymology. So like the frying style is empty of batter or thick breading, and Karaage may have been considered like the opposite of tempura at the time. So tempura as it well, we'll go into like there. Okay, all right. Another possibility is that deep frying itself was introduced to Japan in the early Edo Period via contact with Tang Dynasty. China Kata is Tang Dynasty. And so like look, the Chinese style just refers to deep frying in general, not the particular karage breading style, okay, wow, that's so interesting. Yeah. So it didn't really become like a common everyday dish until after World War Two, like it took off in popularity in the 50s. Sometimes karage made with potato starch, which is what I use today, is called tatsutaage, which refers to the Tatsuta River in NOT a prefecture famous for autumn leaves and the color of the fried food resemble, resembles the reddish brown autumn leaves floating down the river. That
Molly 8:07
was the first thing I thought when I walked into Yeah, I was like, Ah, it's autumn in Matthew's apartment. Exactly.
Matthew Amster-Burton 8:12
We're taping this in May. All right, so what kind of frying is this? Because codaga is like a particular frying technique.
Molly 8:21
Do you mean, like, deep frying, shallow frying, battered. It's a
Matthew Amster-Burton 8:26
pretty good type of deep frying technique. It's, yeah, it's like, how do you dredge? Is what makes it cut out. Okay. How do you dredge?
Molly 8:34
Wow. And by how do you dredge, do you mean, like, do you do? Like, flour, egg, Panko, exactly.
Matthew Amster-Burton 8:40
Or do you do? Yeah, you don't do that. So, so there are three really common frying techniques, or, like, breading techniques for Japanese deep frying. So tempura is ingredients that are dipped in a light batter. So you mix up the batter with, like, you know, wheat flour, very cold water. You mix it just slightly so you don't pour much gluten. You dip the thing real quick. You fry it like, like cocky fry or a B fry is a three part breading. Or tonkatsu also is a food I dish you. You dip the ingredient in flour, then in beaten egg, then panko bread crumbs. Okay, okay. Karage is marinated. Ingredients, usually marinated, tossed in starch, usually potato or corn starch, and then fried. Oh, so it is sort of, sort of equivalent to, like, if you've ever like floured a chicken breast before, before cooking it, the coating is a little, is a little thicker and crispier than that, but it's not like a whole, like you could peel this off kind of coating, like American fried chicken. Yes, it's not like a full breading. It's just like a little starchy layer, okay.
Molly 9:44
Oh, that is so interesting because, yeah, it does result in a texture and a sort of, I don't know, kind of like a
Matthew Amster-Burton 9:52
wrinkly, sometimes, like mottled layer.
Molly 9:56
And it is really different from, like, the layer of breading around. Owned, like a panko chicken cut, yeah, or something like
Matthew Amster-Burton 10:04
that. And it's usually double fried, although it doesn't have to be. Was today's double fried, today's was triple fried. Holy moly, that's how much I love you. It's the
Molly 10:16
Oh, wow, does Watson know?
Matthew Amster-Burton 10:19
Oh, I mean, I did leave her a little plate of it. So I got a lot of love to go around. Is what I'm saying. Okay, I cooked a pound of chicken. Another
Molly 10:26
thing that to me distinguishes it from other fried chickens is it's not like popcorn fried chicken, but it's like, in between, like, full rice, full drumstick size and popcorn chicken,
Matthew Amster-Burton 10:38
yeah, so it's boneless and it's usually, it's like, yeah, large ish pieces of chicken thigh. So, like, usually more than one bite, but, you know, less than four bites, kind of so because of, because of that, like, you get plenty of crispy surface area, but you also get, like, a really juicy center. And it's usually marinated with soy sauce, ginger and garlic, and it's almost always served with a squeeze of lemon.
Molly 11:04
Can we cut to the frying logistics? Before we talk any more about, like, where to get it or how to eat it, or whatever, right?
Matthew Amster-Burton 11:11
Okay, so, like this double frying thing, I like, knew this was, like that you have to double fry french fries and like that. If you double fry chicken, it's going to be crispier. I semi sort of understand the science after reading about it for a little while there, there are going to be some like holes in my knowledge. So if you're, if you're one of our food scientist listeners, contact at spilled milk podcast.com, and feel free to school me. So generally, with double frying, you like fry first at a lower temperature, and then let the food rest a bit, and then fry again at a higher temperature. The different temperature is not really required for French fries. It's probably more important. I fried like all three at the same temperature. Is
Molly 11:53
the idea of doing like a lower heat first fry is that you're sort of cooking the interior, and you're not so worried about browning the outside right? Then you raise the heat for the next fry, because you're trying to brown the outside and you're not worrying about the interior.
Matthew Amster-Burton 12:07
Yeah, that's the idea. But like, okay, the most important part is, like, yes, the first fry, like, like, cooks the ingredient most of the way through, and it begins to gelatinize the starch and the coating. Then you let it rest the coating, kind of sets and steam continues to escape from the chicken, which causes cracks where fissures in the coating, okay, and then that contributes to the crispiness on the second fry. So you are, you're browning the coating more, but you're also you've, like, created more surface area, like, at a micro level by resting it between fries. And so you cooked all three fries, all three fries at three, at 350 and I just did so I did one pound of chicken, and I did it in three batches. And so I would do, I threw the first batch in for one minute, like, you know, did each of the first three batches for one minute, okay, then went back to the first batch, put that in for another minute, and then, like, did three cycles of one minute fries. So, so each one fried for one minute, fried for three minutes, and rested for a few minutes total.
Molly 13:13
Okay, so that's really helpful, because something that I find intimidating about Frying is, of course. How do you know when you've got the inside fully cooked, you can focus on the brown? I have nightmares. Oh, god, yeah. I mean, I can hardly get out of bed in the morning for worrying about
Matthew Amster-Burton 13:28
doesn't feel like, like dipping it in for like, a minute at a time, for like, a pretty good chunk of chicken would be enough to cook it through. It's because it continues cooking that's resting. Okay, okay, yeah. And like, I'm making this sound like a whole production, and like, it is a little bit, but, like, I cut up the chicken and put it on to marinate this morning. Then I breaded it, like, and fried it just before you came over. And it was really easy. I see
Molly 13:53
that you have, like, a half sheet pan, a rimmed sheet pan over there that you put paper towels on. And is that where you put each put the chicken for its resting, like, exact time. Okay, great, yeah.
Matthew Amster-Burton 14:06
It starts out like, you know, a bunch of, like, coated chicken, raw chicken, on a plate. Like, I'm not gonna put stuff back where the raw chicken was sitting, sure, yeah.
Molly 14:14
But then you just sort of, like, kept an eye on where each third Exactly, okay,
Matthew Amster-Burton 14:18
you know, it's kind of fun, yeah, you can see it like, develop, like, like, the crispiness of the color, like, as you go, it's very satisfying, and then it's also tasty. We're gonna
Matthew Amster-Burton 14:36
jump around all over the place, because I want to give credit to the recipe. Okay, I wanted one that would be relatively easy to make and very crispy. And I've made this one a few times now, and I really like it. It's from a blog called straight up eats that we'll link to. It is slightly non traditional in that there's like a little bit of wheat flour, batter and egg going on, but at the same time. I've certainly had that style in Japan and like, it's not, it's not a dish that there's, like, you know, one traditional or authentic way of making it by any means.
Molly 15:07
Okay, how did you settle upon that recipe? Because the, like,
Matthew Amster-Burton 15:11
the head note did a really good job of telling you, like, this is, this is, like, gonna be a really crispy cot.
Molly 15:16
Okay? You were like, yes, Sign me up. I want the crazy, yeah,
Matthew Amster-Burton 15:20
because I had made it before. And like, it's never bad because it's fried chicken, but like, I always wanted, like, a little more crispiness about it, especially wanting it to, like, stay crispy if it if it sat around, because it's really good, like at room temperature, and it even stays a little bit crispy, like in the refrigerator, which I also think of as, like, a double frying so
Molly 15:41
Karaage can be eaten hot or cold, yeah? Like, that's is there one way that is more common than another? Like, if I went into a place and I ordered karage, is it mostly gonna come, like, freshly fried and hot?
Matthew Amster-Burton 15:55
Yeah. So it depends whether you're eating it in like a bento or deli context, or in, like, a restaurant context. So if you're if you're ordering it in a restaurant, yes, it's gonna be hot. If you're buying it, like in a bento at a train station, it's gonna be cold. You can also find it cold, like, you know, at a supermarket in the deli section, or also, like, hot under a heat lamp. Okay, what about convenience stores? Oh, yes. So there's like an elephant in the room, just like, last week. Oh, wow, so many elephants. Okay, so we need to talk about a few different things, about and like, whether they're caught a or not. So one of those, like, you've had famic, right? The Family Mart fried chicken cutlet. No, I didn't have it. Oh, okay, so we need to go back to Japan so you can have famic. Okay, so Fauci is not karage. It's like, it's like a breaded chicken cutlet that you eat out of a little paper bag. And it's really good. You know, it is like a small piece of boneless fried chicken. So it's not totally unrelated, but no one would ever call it karage. In the same case as the famichiki, there are, like, chunks nuggets of karage at Lawson, there is a very popular. It is popcorn chicken called karage Kun. That's like a little cartoon chicken character that you eat the karage out of.
Molly 17:10
I am just always fascinated by like, branding for like, like fast food, like meat products. You know here I'm a pig. Come, come eat my pulled shoulder. Come eat my pulled shoulder. That's what I always say to people,
Matthew Amster-Burton 17:27
but you say it in like a sexy way, wow.
Molly 17:34
Okay, tell me about the very age.
Matthew Amster-Burton 17:36
Okay, so there's this thing. This is another thing that I would love to like for for a listener to weigh in on like, if you know anything about this, because I got kind of stuck. So in Hokkaido, there is a dish called zangi, if you if you think like that doesn't really sound like a native Japanese word. I agree like it. I don't know where the name came from, but it is like a cool sounding word. There is also, like fried chicken called zangi in other areas of Japan, some of which claim, like we came up with zongi. They will say, they will tell you, in Hokkaido, that is, this is like a special kind of Karaage. I cannot get any consistent answer on what makes it special. It just seems like karage when I've had it Okay, which I mean, we're just good, but so I think the first time I had it was in Tokyo, when Lori and I were staying in the nichecobo neighborhood, and they park a food truck outside the train station most days of the week, and there was a zongi truck. And I was like, zongi, I've heard of this. We've got to try zangi. And we and we did, and it was good, but it was like, like, this is right. So if you're, yeah, if you're like, a zombie partisan, and you want to tell me how wrong I am, and there is something special about it, please get in touch. Contact at spill bug podcast.com, or just like, Get mad on Reddit.
Molly 18:54
Is there any version of karage that that uses anything but the thigh, or is that okay? Is that like sacrosanct?
Matthew Amster-Burton 19:03
Let's let's get it. Let's go jump into another controversy. So in Nagoya and throughout Japan, because a very popular dish you will get tebasaki. Tebasaki is fried chicken wings that are tossed in starch, karage style and deep fried. So I would call that like a karage style frying, and then are usually, like, tossed with some sort of, like, sweet and salty sauce, which you can do with chicken kadog with, like, you know, boneless chicken Karaage. Also, I've certainly had that. So I think I would argue that Nagoya tewasaki is a type of karage. I think some people would argue forcefully against that, okay,
Molly 19:39
okay. And anything else that's controversial, okay?
Matthew Amster-Burton 19:43
This one I don't think is controversial, but I don't know so. So there is a dish called Chicken nombon, or usually written in Japan, like in with the word chicken in katakana. So chicken namban, it is a escabeche style recipe. So, like, clearly put. Portuguese influence, very popular. So you make chicken codague, you then toss or marinate it after frying with like sweetened vinegar and serve it with tartar sauce. Oh,
Molly 20:09
my God, that sounds so good. Really good. Yeah, that sounds fabulous. Okay, okay, that's so interesting. Yeah,
Matthew Amster-Burton 20:16
it's good stuff, right? Yeah, we ate a bunch of it before this episode,
Molly 20:20
really, quite a lot of it, we kind of couldn't stop. Yeah, I would encourage
Matthew Amster-Burton 20:24
you, if you like fried chicken, whether or not you have had codag a try this recipe. It's a really simple recipe that, like, I was very happy with the results the first time. It's like, pretty easy as far as deep frying goes, what do you do with your frying oil? I was just gonna talk like, I like, cool it. I pour it into a Ziploc bag and I throw it in the trash, which I know is pretty wasteful. There's this stuff that is, I think is made in Japan, that, like, is, like a powder that you pour into your or, like flakes that you pour into your frying oil and it solidifies to make it easier to discard. I never, I never, like, strain my frying oil and reuse it. I'm, like, afraid it's gonna be gross, I and also, I'm not gonna deep fry again that soon. So, like,
Molly 21:06
I do feel like this is one of those things that, sadly, there's not a great solution for for home, but
Matthew Amster-Burton 21:12
it's a special occasion thing, I think. And today was especially, today was a special occasion.
Molly 21:16
Well, Matthew, anything else that we should discuss about Karaage. I
Matthew Amster-Burton 21:24
don't think so. Yeah, so, so we'll link to the recipe. Try making it. It's, it's, I enjoy cooking it, and it's really tasty. Wait,
Molly 21:30
quick question, so I know that this was made with boneless chicken thighs, but, yeah, oh, was it skinless?
Matthew Amster-Burton 21:36
I mean, okay, so in Japan, it is, like at any supermarket, they will have boneless skin on chicken thighs, which is a great product not available that I've ever seen in the US. If I am feeling just with full of boundless energy, I will buy bone in skin on chicken thighs, and like de bone them, and make codaghe with that. How often am I gonna de bone for chicken thighs, because deboning a chicken thigh is a real undertaking. Well, I
Molly 22:06
guess if you, I mean, if you want to do it, well, I don't know that I would do it well. But
Matthew Amster-Burton 22:09
if you don't do it well, you might end up with, like, little, like, you know, bony, bony bits left behind, which no one wants. That's true. Or, if you, like, err on the side of, like, I'm gonna go fast, but I, but I don't want any bony bits. You're gonna, like, lose a bunch of of, like, good meat that you wanted to eat. It's true. So, so yeah, so if you're willing to bone and you want to include the skin, it really is better with the skin, obviously, but it's also great without it. Okay?
Molly 22:34
Matthew, hey, we have some spilled mail. You.
Molly 22:43
Oh, wait a minute. Did you want to call spilled mail this week syrup salon? Well,
Matthew Amster-Burton 22:46
no, I want your help coming up with a better name, because we got a bunch of spilled mail about Italian sodas andor syrups. I think this is the third one. I think we have at least two more.
Molly 22:58
Well, welcome to syrup salon, where we talk about Italian soda syrups. Maybe
Matthew Amster-Burton 23:03
No, yeah, syrup syrup salon until, until we come up with something better.
Molly 23:06
Okay, so this one comes from listener Anna. Hi, Matthew and Molly. I listened intently to your Italian soda episode because I also loved Italian sodas as a kid and loved getting them at the Seattle coffee shops of my youth. Now, my kids also list them as their number one special drink. Incidentally, the one place I know that still goes hard on Italian sodas is the Old Spaghetti Factory. The Spaghetti Factory even sends you home with a keepsake glass when you order one and they have all the flavors. Wow. Okay, you also mentioned Tora fazione Italia and wondered whether the maker of the syrups, Torani was related, I can tell you emphatically that they are not, because I worked as a barista at a Tora fazione Italia cafe in my 20s. We were a fancy pants coffee shop that absolutely looked down our noses at people who ordered coffee drinks flavored with syrup. I love this. In fact, not only did we not have the big wall of syrups behind the door, we didn't carry any syrups at all to the poor souls who dared to order a vanilla latte or almond steamer. We were instructed to tell them that the only sweetener we offered was brown sugar, and we'd be happy to sweeten it with a spoonful of brown sugar, but that was absolutely it. The place was very serious about authentic coffee drinks. I remember the regional manager coming in unannounced to inspect the size of the air bubbles in our cappuccinos. Yes, thank you for making my Thursdays the best Anna.
Matthew Amster-Burton 24:32
There's so much, there's so much that I loved. Okay, yeah, there's a certain type, like, generally, any kind of snootiness, like, I'm totally allergic to, but there's a certain kind of snootiness that I really appreciate. It really, really appreciate. And it's this No, but
Molly 24:49
no, but Right? But do you appreciate the like, the emphatic no, we only have brown sugar.
Matthew Amster-Burton 24:55
I mean, would I want someone to like, say that to me or like, what I if I was trying to get. Like, steamed almond milk for like, almond steamed milk for my kid. No. But, like, is it a funny idea? Yes, okay,
Molly 25:08
what about inspecting the cappuccinos? Yes. So collect bubble size,
Matthew Amster-Burton 25:12
like I'm imagining. This is a thing that happened, like, like, twice a week.
Molly 25:18
I love the idea just this surprise visit
Matthew Amster-Burton 25:20
right, like a klaxon went off, cappuccino inspection again, and like, people would just get fired on the spot. Yeah? Well, thank you, Anna. If someone came in to inspect us, like, what would they be looking for?
Molly 25:34
I think they would be looking for, like, do we
Matthew Amster-Burton 25:37
have enough perfectly engineered food products on hand? Yeah,
Molly 25:41
have I popped my peas enough into the microphone?
Matthew Amster-Burton 25:43
Yeah. What are we chewing? What are we chewing? What have we what have we chewed? Today we've chewed on a lot. Gosh, this episode had no chewing, no chewing because we finished our codague Before we recorded it. What a waste of time. You're welcome, everybody. Even though the inspector, like, had to write us up. We've, we've been cited again.
Molly 26:05
Okay? Our producer is Abby circuitella,
Matthew Amster-Burton 26:07
all right, and I'm gonna, I'm gonna go out on a limb here, like, you know, you know me and my limbs, so by the time you hear this, I am confident that early to the airports LP will have been released. I think, I think actually, probably it was released last month in June, but go to your favorite streaming platform, or band camp or whatever, and listen to arrivals, the new eight song LP from early to the airport, featuring lyrics and vocals by me
Molly 26:37
and some of the best songs Matthew has ever written, oh,
Matthew Amster-Burton 26:41
thank you. And Molly has a newsletter called I've got a feeling that's been on fire lately. She did a series about traveling solo that you know, some of my favorite of Molly's writing that I've read in quite a while. Oh, thanks, Matthew. And that@mollyweisenberg.substack.com's
Molly 26:58
Oh, thanks. You can rate and review us wherever you get your podcasts,
Matthew Amster-Burton 27:03
and you can discuss all the codagate controversies and come up with a better name for the syrups by the time, by the time you hear this like I will will be on to something besides syrups, but yeah, tell us what syrup salon should have been called at reddit.com/r/everything,
Molly 27:20
spilled milk. Thank you for listening to spilled milk, the show that is covered in starch
Matthew Amster-Burton 27:26
and ready to bone.
Molly 27:30
You have just been holding on to that for the past 20 what have I been holding on to? I'm not here anymore. Me neither. Bye. You. Fight,
Matthew Amster-Burton 27:47
I'm no, I wanted to go first. You go first. You go first. Remember yesterday, when I was saying, I never whine,
Molly 27:58
yeah, yeah. Now you do. I.
Transcribed by https://otter.ai