Today we're plugging, plodding and chugging along to talk about Texas Red Chili. We're neither purist nor competitive as we taste this questionably chunky but exceptionally delicious soup? stew? gravy? While we decide whether its Halloween or Thanksgiving we plan yet another hypothetical corporate retreat and try to protect Peter Rabbit's stolen life rights.
Urban Cowgirl 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 that is extremely true. Yeah,
Matthew Amster-Burton 0:12
we just ate it. And we're talking about chili two, chili
Molly 0:18
with the number two. And this time it's Texas
Matthew Amster-Burton 0:23
chili. Yeah? So Molly and I are widely considered the two foremost experts on Texas chili. That's right. Molly did grow up next to Texas,
Molly 0:33
Texas adjacent, yeah? But I mean, Oklahoma City is truly a no man's land. It's definitely not Texas. Yeah?
Matthew Amster-Burton 0:39
No, I've been there. It's weird. So the reason we're doing this, let's, let's, let's plug our way down memory lane. Great. A totally, totally normal expression that people use, plug the engine moving slowly, plod. But that's that doesn't sound very positive. It's a plugging, plugging along, chugging. I think you can plug along.
Molly 1:02
It seems like a really slow way to do things. Well, it's as if,
Matthew Amster-Burton 1:06
like, you have, like, you know, one of those, one of those, like, electric skateboard things that the young people have, but you have to plug it into an outlet every few feet, yeah. Okay, those are called electric skateboards, right?
Molly 1:20
That's right. So this episode really took root in Matthew's imagination about, I don't know, like six months
Matthew Amster-Burton 1:30
ago, maybe in March, end of March, beginning of April. Here's what happened. I went to a work meetup in Austin, Texas. It was catered by a catering company. So I didn't have very high hopes for the food, and we were gonna be like, in a hotel pretty much the whole time having meetings and doing other like team building activities. So the catering food was actually mostly pretty good, and then one night totally blew me away because they served brisket chili. And I was like, you know, I make good chili at home. Like, you know, I know this is Texas, but they're not gonna impress me with the chili. I hope it's just good chili. It was so good, and it was different in some key ways from the chili I make at home. And so when I got back, I was like, I need to recreate this chili.
Molly 2:15
I'm really excited to talk more about this, because I don't really have a framework for Texas chili in fact, I didn't grow up in a big chili family at all. In many ways, I grew
Matthew Amster-Burton 2:26
up in a big chili family. We had to huddle together for warmth. I
Molly 2:30
have noticed that your parents are a little bit like, emotionally distant.
Matthew Amster-Burton 2:33
That's right, the movie The Big chili was about us. Yeah,
Molly 2:38
I really didn't grow up in a family of chili people. I don't think my dad ever made chili. I don't think my mom ever made chili. My first time really encountering the wonder of chili actually came in Germany when, as I think I mentioned recently in the Yukon gold potatoes episode, probably I was visiting my cousin. This was when I was much younger. She was living with a host family in northern Germany, and her host mother made us chili using a Maggie packet of chili. Carney, yes, so I do remember this. I say this not because it's new. I'm sure I've said it before, but just to say how very far from Texas my chili experiences have been,
Matthew Amster-Burton 3:21
yeah, and mine, mine was in Portland, Oregon, and, like, my dad loves chili. My mom makes chili. And, like, one, it was one of the first things I learned to make myself from Jane but tells chili madness cookbook. I don't remember which of the many chili recipes in that cookbook I made, but it was good. So yeah, so why don't we talk about, like, what Texas chili or Texas red is, as far as I've been able to determine. And then get into like, how it's different from the kind of chili that I usually make, Great Texas chili. What is it? Matthew, okay, so first off, like, if you're if you're from Texas, if you have opinions about this, you can let us know. I'm sure I'm gonna get some things wrong, and even more, sure that I'm gonna oversimplify some things. So contact at spilled milk podcast.com, or reddit.com/r/everything. Spilled Milk, all right, so chili, we first talked about in episode 490 and it's a fusion dish that is originally from Mexico. It was developed after European colonization, because the beef cattle came from Europe originally. It was created by women home cooks in Mexico. And the first versions of it were probably a stew of dried beef with fresh chilies. Okay, the modern version sort of the opposite of what we do now. So we've come, we've come, we've done a 180 because now it's, it's made with dry fresh beef and dried chili. Okay, so modern Texas chili seems to come in two forms. I tried to find, like, has someone, like, identified these two two tendencies and given them names or something? And I couldn't really find that. I don't know if someone's going to probably come along and say, no, like, it's way more complicated than you're making it out to be. But let's give this
Molly 4:56
a try. Okay, so what are we going to call these two forms? Roughly, to distinguish. Percent. I'm gonna call them purist and competition style. Okay, so the purest versus competition style, all right, yeah. So
Matthew Amster-Burton 5:07
if you're in Texas, you're already sharpening your knives. So that's great. I love knife sharpening. So there are a couple of things that the two camps can agree on. In Texas, chili, no beans in the chili. Beans go on the side. Okay, no visible vegetables in the finished product, you definitely will use garlic and onions and maybe chopped tomatoes, maybe green pepper or jalapenos or something. You don't want to see chunks of vegetables in the finished product. Okay, the fundamental flavorings are dried chilies, cumin and garlic. Got it. Toppings and side dishes are mandatory, cheese, sour cream, diced raw onion, pickled jalapenos, lime wedges, hot sauce, cornbread, that sort of thing. Perfect. Okay, so what's the disagreement here? Okay, so the purists say no tomato and you should always start by toasting whole dried chilies and grinding them, or at the very least start with single ingredient chili powders, like a ground ancho powder, a ground chipotle powder. Don't use commercial chili powder. Okay? It's the same, the same as people will will say like, and reasonably so like, you know, if you want to make real Indian food, you don't buy curry powder at the store. You mix up a curry powder that's appropriate to the dish that you're going to make. Got it competition style cooks and like this. I calling it that because this is the style that is more common to see in a chili cook off, use commercial chili powder, and the two most popular brands are mexine and gebharts. I noticed that the brand name is Gebhart but everyone calls it gebharts with an apostrophe s. As far as I can tell, competition style chili, not only has tomato in it, it often has a lot of tomato in it. All right.
Molly 6:40
Okay, wait, I have another question. Yeah, I think that a lot of the chili that I've encountered in my life has ground beef, not chunks of beef. Yes, is that a place where these two differ? Do these both use chunks of meat? That's a
Matthew Amster-Burton 6:52
really good question. So I definitely found some Texas cooks using using ground meat, like it does happen, and there's like, chili grind meat I saw for sale in Texas, and sometimes for sale, and even in Seattle, it's like, coarse ground beef, okay? And so it is more common, I think, like, if you're describing something as a real Texas chili, to have it, have like, you know, chunks of beef, okay? But like, ground ground beef is, is probably fine. I think of ground beef as being more common in, like, a, like a non Texas style of chili. That's like ground beef and beans, which I like also, and what do we call that style? I That's a really good question. Like, it's the kind that that most canned chilis are, right? Like non
Molly 7:34
Texas. I wonder if people would say it's like Cincinnati chili. I mean,
Matthew Amster-Burton 7:38
no, Cincinnati chili is really different. That doesn't have beans either. Cincinnati chili is, like a Middle Eastern spiced gravy, kind of, okay,
Molly 7:46
okay, yeah, I get that. Okay, so we still don't know. You know listeners, maybe you could write in and tell us, what do you call chili that isn't Texas chili or, like, Cincinnati,
Matthew Amster-Burton 7:57
yeah, this really good question. And like, a vegetarian chili, I think would fall into, into that category, also probably tomato, beans, etc, yeah. Okay, okay. So for many years, without realizing it, I have been on the purest side of homemade chili. So, like, I do make a Texas style chili at home. I use big chunks of beef chuck, like, like I'm making a, like a beef stew or a beef bourguignon.
Molly 8:22
This is something that I personally have never thought very much
Matthew Amster-Burton 8:27
about. Yeah, I really got, got into the weeds on this one in a satisfying way, like I needed a good rabbit hole to go down. I went down there. I met with with Peter and the other rabbits.
Molly 8:36
Did you happen to encounter Beatrix Potter on your way in and out. I mean, was she I did? Was she writing? Was she doing any research on the bunny? She was
Matthew Amster-Burton 8:45
and, like, the rabbit family not really happy with the way that she's always hanging around, like eavesdropping, like profiting off of their life stories, like they didn't sign over any life rights
Molly 8:56
to man doing, like, unauthorized biography
Matthew Amster-Burton 9:00
like Peter Rabbit, the real story. Yeah, he's kind of a dick. Okay, but Go
Molly 9:07
on tell us about what
Matthew Amster-Burton 9:08
a purist you are. So when I make chili, it's a real production. I will go, usually, I have to go to the store, like the red apple supermarket on Beacon Hill and buy some dried chilies, like, usually ancho, New Mexico and pasilla, or at least two of those. I toast them. I grind them in the spice grinder. I like make a paste with those and minced garlic and MSG and salt.
Molly 9:34
Wait, wait to be clear. Sorry, this is maybe a really dumb question, but when you say these three types of chilies, so you buy them dried, and then you toast the dried
Matthew Amster-Burton 9:43
chili. I toast the dried chilies. Yeah, got it. And then, and then, like you rip out the seedy part, and you crumble them up, and you and you grind them. And it's takes some time so that, yeah, so then I mix the homemade chili powder, ground chilies, cumin, coriander, Mexican oregano. And. MSG, salt. Then I brown some big chunks of beef chuck. I cook bacon, garlic, onions and minced jalapenos. In the same pot, I add water and one cup of canned tomato sauce. So I do use a little bit of tomato, but as we'll see, that is a tiny amount of tomato compared to the competition style chili. Okay, okay. Then after it's done, I stew it for like, three hours, or use the Instant Pot, and then when it's done, I thicken the broth with a slurry of masa harina, which is a pretty common Texas technique, and is really good. And it's like an all day project. And I usually make a large amount, and, like, it makes, like, several dinners worth, and and I will continue to make it. But I didn't even realize that there was another style. Well,
Molly 10:39
no, I but I was gonna say, this sounds like what you've described as Texas chili, except it's got a little bit of tomato and yeah. So this is, this is the what's the thing?
Matthew Amster-Burton 10:47
This is basically a purist Texas chili.
Molly 10:49
Oh, okay, so what was it about the chili that you had in Austin that made you go, Whoa. Okay,
Matthew Amster-Burton 10:54
so I went to Austin and I heard there's gonna be brisket chili for dinner. And I was like, Oh, yeah. Like, now things are gonna get good. What they served was like, I expected something like, I make at home, you know, like a like, big chunks, chunks of brisket, you know, dark, rich broth, not a lot of tomato, like, lots of complex flavor. And it was not like that. It was little cubes of meat, very thick and tomatoey, quite spicy, spicier than the one I made today. I think I would, I probably spice mine up a little more. So the meat was like quarter inch dice, and it would not be unfair to describe it as a paste. It was probably a little thicker than what I served today,
Molly 11:33
okay, and more, like homogenous, because the meat was more, yeah. I mean,
Matthew Amster-Burton 11:37
it was, it was, it was chunky, but not like big chunks, like, small, chunky, small, chunky, chunky, chunky, yeah, I don't know if you, if you and ash had been there, I don't know if you would have started singing the chunky stuff song, okay, or not. I know it's questionably chunky, right? Question. Come on. It was so good. Looks bright. It was spicy, it was meat. It was well balanced. There was a lot of chili flavor like and a lot of tomato flavor. And it was served with awesome toppings and fixings, like Fritos, cheese, sour cream, pickled jalapenos, corn pudding, cilantro. I like. I threw in a lot of pickled jalapenos. I ate three bowls of this stuff, which is too many. I did not feel great afterwards, but I still wanted to recreate it when I got home.
Molly 12:27
So how did you know like what to search for when you started doing research into what this style
Matthew Amster-Burton 12:32
was? Okay, I started on YouTube, and I knew that Texas Red was, was a term that they used, and I assume that the red probably referred to, there's a lot of tomato in there. I don't even know if that's the case, but as soon as I started watching Texas red videos, I was like, okay, yeah, this is similar, okay. And there was one in particular. And the and the recipe, like, is a very, very popular Internet recipe that I never heard, heard of before from the urban cowgirl blog, okay? And, yeah, so small cubes of brisket, lots of tomato, commercial chili powder. One thing I noticed is that it is very common in Texas recipes to use beef better than bouillon, which is easy to get. So I put that in that was, that was an easy decision. I also I knew for sure they were using commercial chili powder, just because there is no way that this catering company, which is pokey Joe's Catering in Austin. I thought they did a really great job with this dish, and their barbecue was good too. Like, they are not roasting and grinding a whole bunch of dried chilies every day for their catering business for, like, people coming from outside Texas. So I'm sure they're using Maxine or Geb Hart's chili powder and so, yeah. So then got, got back Seattle, I was like, I need to make that chili. So I started hitting up YouTube and the blogosphere. Do you remember the blogosphere?
Molly 13:47
I've heard of it. I'm not sure if I know where to find it. It's, it's out there, okay, yeah,
Matthew Amster-Burton 13:51
okay, it's near, it's near memory lane. Oh,
Molly 13:55
okay, I can find that. Okay. So what changes did you make the urban cowgirl recipe? Yeah, changes to that
Matthew Amster-Burton 14:02
I did. So, so pretty minor. So the urban cowgirl recipe, you know, it's a it's a terrific chili recipe, like, you know, if you're making it for the first time, you can make mine, or you can make hers exactly the way she does it. They're both gonna be really good. She calls for coffee and bacon. I admitted both of those, just for simplicity. I did add a teaspoon of cocoa powder, because lots of Texas chili recipes call for that, just for like, add a little complexity of flavor. And I had it on hand. I substituted chuck for brisket, because brisket is not very easy to get, especially in smaller quantities in Seattle, I used Mexican oregano, where she calls for time, just because I've always put Mexican oregano in Chile. And I substituted tomato puree for whole canned tomatoes. She kind of like chopped or maybe like squeezed out some some whole canned tomatoes. I just used a 28 ounce can of tomato puree, because I think that is probably what they used in Austin. It had a real tomato puree texture to it, and, like a very smooth tomato texture. What you do? You bet the chili powder. Oh, right, right, right. Okay, so I ordered some Geb hearts on Amazon. I looked for it locally. I couldn't find it. There probably is somewhere they sell it locally. So I use Geb hearts today. One of my next experiments is gonna be making the same recipe with Penzias chili powder, which I usually keep on hand, which is a little it's a little cheaper. Oh, it's cheaper than Gebhardt, yeah, okay, it's cheaper than ordering Gebhardt in a half cup jar.
Molly 15:24
Okay, I'm so interested in the gravy of this. Yeah, the gravy of it all the stew Enos has a color and an opacity, similar to mole. Yeah, that's true, which, to me, is very different from sort of that nameless other, like American chili that we're talking right, which almost has more of, like a really chunky minestrone vibe, yeah, yeah. Do you know what I mean? I certainly do. Yeah. So yeah, this looks like chunky stuff. That's chunky stuff. No, what you made truly looks it is not soupy. It's not soupy. No, it is thicker than most stews I've ever had. There's like no broth component to it, and it truly is this, like chocolate, brown, opaque, shiny sauce.
Matthew Amster-Burton 16:17
So remember that movie desperately seeking stews in I do.
Molly 16:21
I loved that movie. Aiden Quinn, one of my like, earliest crushes on an adult man. Do you remember, like, do you remember? I don't know like as a kid. I think some adults seem so old to you that you would be like, ew. No, right? But Aiden Quinn, I remember even being like, a quite young child and thinking that man,
Matthew Amster-Burton 16:44
try to think, like, first crush on, like, a, like, a grown woman. I don't know. I'm gonna have to, like, I'm gonna have to, like, think this over. Because, like, yeah, I was gonna say, like, the first what came to mind was, but then I was like, No, that character is like, playing a teenager. So that doesn't really count. Poo from Teen Wolf. I've never seen Oh, oh, it's very good movie. I saw it a million times when I was a kid. I think it's really stupid, but I think it would probably still be fun. Did you know werewolves are really good at basketball? You're a basketball fan, so you probably just not surprised. You probably like, yeah, yeah. I mean, I probably like, every you watch the NBA Draft, right? They probably pick the werewolf first every
Molly 17:23
time. Well, they, they, there's actually an index. It's like, you know, right up there with, like, wingspan and like, vertical jump height. It's werewolfiness.
Matthew Amster-Burton 17:31
Wolfiness, yeah. But then, like, you have to make sure, if the if the finals don't take place around the full moon, then, like, you're out of luck. I know, you know, not gonna play very well, that's right. Yeah, I gotta bench the wolf.
Molly 17:46
Great anyway. But what I'm trying to say is I have that could
Matthew Amster-Burton 17:54
have thrown you off track.
Molly 17:56
Desperately seeking Susan, desperately seeking Susan. Re texture, the of the broth, yeah, so you want to know what I think. What did you think? So I thought this was freaking delicious. And I love hearing that this was made with commercial chili powder and that you didn't do some of the extra steps. Yeah, it's so easy because I will never make your purist. No, like, I like, I won't, yeah, I just know myself, I won't do it.
Matthew Amster-Burton 18:24
The Yeah, the hardest part is, by far, was cutting a chuck roast up into quarter inch cubes, which took a while, freeze it a bit. No, I probably should have
Molly 18:33
that's like, tricky, because then it's like, if you freeze it too much, too much, and
Matthew Amster-Burton 18:38
then you just got a brick, I don't know, there's probably, like, you could try it with, like, chili grind ground beef. It would be good. It would be different. But, yeah,
Molly 18:45
you know what you might try doing next time? What if you, when you get your piece of Chuck, what if, while it's raw, or, you know, cold, what if you cut it into slices, and then you freeze the slices so then you're just working with like, a half inch thick slice to sort of dice it. That is
Matthew Amster-Burton 19:03
really smart, and that reminds me when I was at when I shopping at Safeway, I actually got like, one small chuck roast, and then they also had some thin slice Chuck steaks. So it's, like, more expensive per pound, but, but it was a really good shortcut. I'm
Molly 19:19
thinking about how the other day, when I was I needed to Julian a pork shoulder for that
Matthew Amster-Burton 19:27
pickled, quick, pickled cabbage off stir
Molly 19:30
fry. Yeah. Anyway, I fortunately, was using pork shoulder that I had had in the freezer for a while, and I was a little bummed when I went to cut it up, because I hadn't thought it enough. But it turned out to be perfect, nice. I cut it into slices, and then worked with the slices that were, you know,
Matthew Amster-Burton 19:47
did you use an electric knife? Yeah, I, I imagine, like some people must, it seems like a thing that, like a, you know, a very, a very. Very old uncle would like, pull out of the closet for Halloween. For Halloween. Did you know, wait, Matthew, say Thanksgiving, but Halloween came out. And, like,
Molly 20:09
literally, every time I try to say the word Thanksgiving, Halloween comes out, I'll be like, we should make this for
Matthew Amster-Burton 20:14
Halloween. And it just happened to be too why is that? I don't know. Like, is it this is like a little fall, like an autumn box in our brain and just like, stuff gets jumbled up in there. I
Molly 20:23
have no idea, but my family can tell you, I literally do it every time I try to talk about
Matthew Amster-Burton 20:28
things. See now matching like my uncle, like, going to the closet be like, just for sorry again. Like a like, turn around. He's got, like, a Jason mask and an electric guy on Halloween. That'd be great. All right, where's that Turkey? Okay, I'm an uncle. I could do this. You could do like, I could scar a kid for life. But, you know, it's worth it for the laughs. Oh yeah. So one thing I really loved about this recipe was, you know, I put in a whole can of of tomatoes, and, like, that is, like, I want to say, at least eight times as much tomato as I put in my in my purest recipe. And so I stir that in, I'm like, This just looks like a bunch of tomato in this pot. And then, like, I tasted it after it had simmered for a little while, like, this tastes like more like tomato soup than chili. And then by the time it's simmered for three hours and then sits in the fridge overnight, it does not taste like tomato soup.
Molly 21:19
No, it makes sense to me that something that has this much like spice and chili going on with it is gonna take probably an overnight sit to really reach its maximum potential.
Matthew Amster-Burton 21:33
Yeah, and now and I've got, like, more, yeah, you can take some home if you
Molly 21:36
want. Oh my gosh, my spouse would be so excited. Oh gosh, yeah, she's a chili person, okay? And plus, if they really like it, I think that the recipe you're describing is something they would straight up make absolutely, yeah, they might not think
Matthew Amster-Burton 21:49
it would be, like, impossible to screw this up, like, unless you, unless you, like, fell asleep for like, a Rip Van Winkle amount of time while it was in the oven. Even then, it would probably
Molly 21:58
still be good, awesome. Okay, well, wow,
Matthew Amster-Burton 22:01
that's everything you need to know about Texas chili. Would you call this competition style? Yes, and in fact, this specific so something that that I'm curious to learn more about in like, Texas chili culture is, like I said, like chili competitions. Chili Cook offs are big deal, but you don't have to, like, develop your own recipe and enter it, as far as I can tell, because the urban outlaw, no urban cowgirl, what's her name? Urban cowgirl. Urban cowgirl, like she says proudly in her, in her like, recipe head. Note that, like, people are always writing to me and say, and saying, I entered this in a chili cook off and won. So, like, that's interesting, right? That is
Molly 22:41
interesting, but isn't it kind of that way for any thing, like, if you're at a high competition at the state fair, you don't, you don't have to prove that it was your own, like, pie crust recipe.
Matthew Amster-Burton 22:54
Yeah, you're right. No, yeah. People aren't, like, you know, they're making, like, who's the friend of the show? Who's pie crust? We like samine Nostra. She's not, oh yeah, the show, but she should be. She should be, but she's not an enemy of the show. To be
Molly 23:06
clear. She says she's friend adjacent to the show. I think, yeah.
Matthew Amster-Burton 23:09
Or they make Cheryl days pie crust. Like, yeah. People aren't coming up with their own pie Yeah. So, I guess so. But like, it does seem, it seems like a little bit, because people, people tend to be, like, so fussy about international property, intellectual property, that like that you would just write to someone and be like, Yeah, I took your recipe and, like, entered it in a contest and won, and they just and they'd be like, cool.
Molly 23:30
Thank you. Yeah, no, I think I would feel like, cool. Thank you. I would too. You know people, if any of you have used a recipe that I've written about to win a contest, to win a contest, please let me know. Contact at spilled milk podcast.com, oh, and also, I should just say that most of the recipes I've written about were not originally mine to start with. So you know, whatever.
Matthew Amster-Burton 23:52
No, I would definitely enter your red cabbage salad with the lots of parmigiano and lemon juice. Oh, yeah, into a cabbage salad contest. Yeah,
Molly 24:02
I totally would I love a good cabbage salad. Me too. Yeah. Hey, we've got some spilled mail. Let's hear it.
Molly 24:14
This one comes from listener Olivia. First love the podcast I've listened for the last eight years, and honestly, I have learned so much in your morels episode, you mentioned the festival in Boyne City and mentioned, maybe joked about, a corporate retreat to Boyne. Do you think it's Boyne or boyney?
Matthew Amster-Burton 24:31
I think it's Boyne. Boyney is funny. We're gonna get another email from listener Olivia. Now,
Molly 24:39
while Boyne isn't exactly a Food City. A quick drive south Traverse City and the greater Traverse Bay is an excellent place to eat incredible fresh fish. Michigan is known for freshwater salmon and white fish produce. Traverse City has the National Cherry Festival, but it's quite the tourist trap and wine and spirits. Yes, Michigan has a wine country. Me, not to mention the landscape and coast are stunning. And the main reason I still live in Michigan, if you were joking, I do think you should reconsider, because Michigan in the summer is life changing. Thanks for entertaining me every week, Olivia,
Matthew Amster-Burton 25:12
I was a little skeptical, like not, not of anything that that listener, Olivia, said, just that, that I would ever go to Michigan in the summer, because I've been to Michigan in the summer and it was hot. However, I don't know where this is, compared to Traverse City and Boyne, but when I looked at like, what's the weather like in the Upper Peninsula in summer, it's very mild. So that, and I'm gonna say that that is like a classic spilled milk retreat destination in that, like, not a lot of people go there, as far as I can tell. So, so So I think we should go to like, like, Salt, salt, st Marie, or one of the other
Molly 25:45
that's in. Ticket to Ride the game, the board game. Ticket to Ride anyway. No, I am all in for this. I have never been to Michigan in the summer, but I've been to Wisconsin and Minnesota in the summer,
Matthew Amster-Burton 26:01
on the map where Boyne is compared to the Upper Peninsula, because, like, if, if listener Olivia writes, is, like, you should come to my part of Michigan, and then we're like, we're going to a different part of Michigan. It's like, hundreds of miles away. Like, we're gonna hear from her. And also, that's pretty funny.
Molly 26:15
Okay, where's Where's Boyne, where's Trevor? Okay,
Matthew Amster-Burton 26:18
so Boyne is, like, near the top of the mitten, so, like, it's not that far from, from where you cross over to the Upper Peninsula. So we could, we could maybe do both.
Molly 26:28
I am here for it. Okay, yeah, I'm ready.
Matthew Amster-Burton 26:31
And we don't have anything like decided for for next summer,
Molly 26:35
you know. And we, we need, Hey, anybody have like, a, like a vacation cabin that you want to donate to the show
Matthew Amster-Burton 26:43
for a weekend. And is it haunted? So much the better. Does it have like a, like a scary, like electric knife uncle
Unknown Speaker 26:49
that haunts it? We'll be right there. Yeah.
Matthew Amster-Burton 26:53
Does it need one? Because I'm volunteering?
Molly 26:56
Okay? All right. Thanks. Listener, Olivia, all right. Our producer is Abby circatella. You can rate and review us wherever you find podcasts and
Matthew Amster-Burton 27:05
get on the Reddit where people are probably already heating it up with with a lot of Texas chili debate at reddit.com/r/everything
Molly 27:13
spilled milk. Thanks for listening to spilled milk.
Matthew Amster-Burton 27:17
The show that is not yet better than bullion, but we're still trying. I'm Molly Weisinger. I'm Matthew Amster Burton.
Unknown Speaker 27:33
Oh yeah, oh yeah.
Matthew Amster-Burton 27:35
Oh folks, we did it. We ate it all, and you can't have any,
Molly 27:39
that's right, but we finally done it, uh huh, and it's gone now, but I'm Molly And I'm Matthew, and this is spilled milk the show. Wow. Spilled Milk. Milk spilled.
Matthew Amster-Burton 27:49
Spilled millet. Should we start over? Yeah. I.
Transcribed by https://otter.ai