Drinkables - "El Cheers-o!"

 Ready for a hilarious culinary escapade? Join us on "Matt and Friends: Drink the Universe" as we embark on a spirited journey through the world of budget-friendly dollar store snacks paired with margaritas. Andy, Josh, and Rob join Matt for a flavor-packed adventure filled with laughter, and candid critiques. We’re pairing 3 snacks with Teremana tequila margaritas. 

We tackle an array of Mexican-style snacks, turning an ordinary taste test into a comical critique of unexpected flavor combinations. Some good, some not good at all. We share our raw reactions.

In true "Matt and Friends" fashion, the episode takes a whimsical turn into DIY culinary creations, blending childhood nostalgia with adult innovation. Featuring Jack Link's Steak Bites, tiny chicken tacos, guacamole-flavored chips, salsa verde, Mexican style rice, and even corn nuts for a Mexican-style street corn flair. Top it off with watermelon rings for a margarita garnish, and you have the perfect recipe for discount snack greatness! 

Chapters

• 0:00 Welcome and Introductions
• 3:26 Rob's Drinkable
• 8:47 Matt Does it Again
• 17:27 Josh's Drinkable
• 27:23 Andy's Drinkable
• 36:31 Jimmy Buffet Margarita Machine Rant
• 41:27 Determining a Winner
• 47:07 Podcast info and Boozy Quote

Transcript

Welcome and Introductions

Matt 1:00

10, 9, 8, 7, 6, 5, 4, 3, 2, 1. We have liftoff.

Rob 1:17

Welcome to Matt and Friends. Drink the Universe. Drink the Universe.

Matt 1:25

Hello everyone, welcome back to Matt and Friends. Drink the Universe. The theme for today is drinkables.

Rob 1:31

I have so many terrible flavors in my mouth right now.

Josh 1:33

Three budget snacks, it's got like this fireness to your tongue. It's not good guys.

Matt 1:38

That go with a centerpiece drink.

Rob 1:41

Oh oh, don't drink it. Don't drink. What is with you guys gargling your food and beer? If you're feeling brave, don't drink it. Don't drink. What is with you guys gargling your food and beer? If you're feeling brave, you can dip it. I'm going to hard pass on that. Just stop getting meat.

Matt 1:53

It is drinkables.

Josh 1:54

Chris talking about gargling cracks me up every freaking time. What am I getting myself into here?

Rob 1:58

Well, you're about to find out, oh boy.

Matt 2:00

Yeah. So, as the instruction said, everybody has brought a three-piece snack meal-ish combo to go with margaritas. So why don't we go ahead? We'll sample the margaritas and then we're going to get into this.

Andy 2:12

Good choice.

Matt 2:13

Before we do that, as we pick up the margaritas, let's introduce everybody who's with me today.

Rob's Drinkable

Rob 2:18

Let's go around the room, starting with Hello everybody, it's Rob, and I'm here to hopefully take back the Drinkables crown again today. Hey everybody, it's Andy. I love the pink straw.

Andy 2:27

And this is Josh and I got my green straw for the birds.

Rob 2:32

Go birds, go birds, cheers, cheers, cheers. Matt, I'm not going to lie, it's a decent margarita.

Josh 2:38

Yeah, it's pretty good. Matt, tell us what's in it. What's in it.

Matt 2:41

Alcohol, thank you. I made this margarita primarily with Terramana tequila, the Blanco Blanco. There is an ounce of agave syrup in here. So two ounces of tequila, ounce of agave syrup, two ounces of fresh-squeezed lime juice and two ounces of triple sec.

Andy 2:59

I like that. We're drinking it with straws, but there's a salt rim.

Matt 3:03

Yeah, I was going to point that out. You were all like give me a straw, you have to have a straw.

Josh 3:08

with a frozen margarita, you take a little lick of the salt and then you suck the straw Lick first, then suck.

Matt 3:16

You've got to work up to it, andy. Come on, this has been life advice from Rob.

Andy 3:20

I've got to say the lick first lick. I gotta say the lick before suck is pretty good.

Rob 3:23

Thank you, yeah, yeah, it's the way to go. So I think I'm going to kick things off today, if y'all don't mind.

Matt 3:28

Do it.

Andy 3:29

Yeah please.

Rob 3:29

I've got some hot foods, so what I've done from the illustrious dollar store is I've bought a which one?

Matt 3:36

Which one Very important A.

Rob 3:37

Dollar Tree. I'm a Dollar Tree boy through and through, all right. So what I have is is a cheese and bean burrito. Love it. That is going to be paired with a black bean and corn mexican rice.

Andy 3:51

You already put way more effort into this than I did.

Rob 3:54

Correct and too much, some might say too much an el sabroso baja lemon, spicy chili and lime tortilla chip I've been excited for the chips. Let's uh, let's crack in.

Andy 4:05

What are we doing first here?

Rob 4:07

I'm, I'm going bean burrito, that's, that's the main, that's the main boy here so did these beans come out of a?

Andy 4:12

can. Did you make this with ingredients from the dollar store?

Rob 4:15

this came out of the dollar store freezer just like this oh just like this okay, dollar 25 for for a burrito. If that were heated more it'd be slightly less pleasant, or slightly more pleasant, I suppose it tastes exactly like beans in a burrito. This is what I would expect a bean burrito to taste like it needs hot sauce. I'm fine with it. It doesn't need hot sauce.

Josh 4:37

I'm going to go. A bite of the burrito with the chip. Yeah, I'm going there too. We've got to try the chip by itself first.

Andy 4:45

Oh, in there too. We've got to try the chip by itself first. Oh no, the chip's bad.

Rob 4:48

It gets better. But the initial chip taste is kind of like wow, it's got a kick to it A little zippy. Let's try both.

Josh 4:59

These chips are kind of like a knockoff version of Takis. I don't mind it at all especially with the burrito, adds a little zip to it yeah, okay, so let's try this rice here.

Matt 5:13

I think it's been said before I'm not a huge spicy food fan.

Andy 5:16

In general, oh, your butthole's gonna hurt after this, yeah that's possible.

Matt 5:19

However, as I get older, I mind spice less and less. The last couple of years I've been able to.

Josh 5:24

That's because your taste buds are shot.

Matt 5:25

They're slowly dying.

Josh 5:28

It's probably this podcast. Did you say corn and bean rice? Because I don't see corn.

Rob 5:34

Well, get on in there, man, because you'll see it later.

Josh 5:39

What's the? You know that Chefs Reacts guy on TikTok and YouTube yeah. Every time he sees corn in a recipe he goes the corn, the food, you rent. That guy's hilarious All right.

Andy 5:50

So I got to say the burrito's not bad. For what? Thank you A buck and a half.

Rob 5:55

Burrito's not bad A buck 25.

Andy 5:57

You know what, if you're eating on a budget, you can do a lot worse than that 100%.

Matt 6:01

Lot worse than that. A hundred percent. True, I'm not going to lie. This Marg is really doing it for me. I'm enjoying it.

Rob 6:05

Well, let's ooh, okay, I'm going to pair this all together, okay.

Matt 6:09

Now we're with the crisp. Well, that is what we're supposed to be doing, seeing how this all goes together with the Marg overall.

Josh 6:18

Okay, no.

Matt 6:28

I think, indeed, he does like things in his mouth.

Rob 6:30

You know what I'm transported? Maybe not to Mexico, but maybe like a street where many people are speaking Spanish in earshot of me. So New Mexico Like Little Mexico no, I wouldn't go that far either.

Andy 6:44

I'm transported back to college. Yeah, but I didn't have enough money to have the good things in life.

Josh 6:51

Listen, you're in college. You're stoned.

Andy 6:53

You can do worse than this. It's a Monday night, absolutely.

Josh 6:55

You get like five of these bean burritos, sure, and don't even worry about what's in your mouth, at what time You're just putting, putting it all in. Yeah, you feel like you're eating like a king, I feel pretty good about myself.

Rob 7:05

Yeah, it's not blowing my socks off, but nothing was gross.

Andy 7:09

I think the big make or break here is the chip. It's like the burrito, the rice. They're fine.

Josh 7:15

Yeah. They're bland it just don't taste like much, yeah, yeah.

Matt 7:18

The chip is aggressive, but in the way that it needs to be, yeah, it might. For me, though, personally, it is overpowering. The burrito and the rice like I got good and then in a good way.

Rob 7:29

I think that needed to be how it is.

Andy 7:31

I'm totally in all this yeah, I'm in it's gone.

Matt 7:37

Wow, we're not talking like nearly as much as normal, and that's probably. Well. That's a good sign for me. It is a good sign for you. I hate when Rob wins stuff. Well.

Matt Does it Again

Josh 7:46

I think most Mexican food is inherently cheap food, usually like simple, cheap ingredients. So this lends itself well to a dollar store challenge. Yeah, no offense. I think we're going to have to do a surf and turf for the next drinkable surf and turf dollar store. Well listen, maybe foreshadowingowing, but I can smell some sort of surf.

Rob 8:09

Oh, in this room, can you? Hmm, shall we move on to that horrid?

Josh 8:14

I'll say I was gonna say it's not that pleasant of a smell maybe it's just because it's.

Andy 8:19

The rice is kind of cold at this point, but that's the letdown of what you. You put up here 100 agree, yeah, the rice is just dry, it's just there. There's not as much flavor as you usually expect out of those like cheap mexican style rice or whatever like those flavored rice is like. They just usually overpower them with salt or whatever and you know these are just kind of meh, yeah, but the chips are good. Yeah, chips are great. I'm, chips are great.

Matt 8:46

I'm a fan, all right. So if we're going to flip it over to me because I know, I have hopefully still hot food as well.

Josh 8:51

You just dropped rice all over the floor.

Matt 8:53

I did. I just riced the studio.

Andy 8:55

I would like to just say Everybody get a chip at the same time. Here we got to get a full crunch.

Rob 9:08

All right, hold one, two. They got a great crunch that was great. I I just need to also mention this for the first time after like three chips in a row, though, those get spicy they do for the first time in drinkables history. Okay, matt and I have purchased the exact same thing, and this is the eat regal gourmet mexican style rice riz a la mexicana.

Andy 9:24

So we're turning it over to Matt, we're going to eat it hot now because it's hot, let's get it hot. See the difference between the hot rice and the pork.

Rob 9:32

I'm going to pass this around you just got to squeeze it out like a tube of toothpaste.

Matt 9:35

I'm going to open up some chips here first. Very hot, andy, be careful. There's going to be some salsa verde. Salsa Verde, here in the middle of the table, canned of course. Wow, that's interesting.

Rob 9:44

Okay, read that for us, it is better hot.

Matt 9:46

So this is the Herdés Salsa Verde. It is a mild, authentic. It says Mexico's authentic number one salsa brand Number one. So all the way from Mexico Couldn't possibly be bad.

Rob 9:58

No, absolutely not.

Josh 9:59

Being warm makes a big difference Makes a big difference.

Rob 10:01

It makes a big difference. I mean it's not great still.

Andy 10:05

It makes a big difference.

Rob 10:06

But it makes a huge difference.

Andy 10:07

The flavors come out more like yeah.

Matt 10:09

So I also have El Sabroso Snacks, delicioso Tortilla Chips.

Rob 10:13

We're all over the El Sabroso brand today we are. Thank you, El Sabroso.

Andy 10:17

Yes. Is that what the rice is as well?

Rob 10:20

No, no that's what my chips were Ested 1978.

Matt 10:24

Oh, all right, hold on here.

Rob 10:25

You'll find that later 1978 in Los Angeles.

Andy 10:29

Shout out to all the folks out there right now, you're going to steal his shit, then there you go A little crunch and what dollar store did you go?

Matt 10:36

to. I also went to the Dollar Tree, so did I. Are we four for four at the Dollar Tree? We are four for four at the Dollar Tree. We are four for four for the Dollar Tree. You know, All right, Dollar Tree you're getting tagged here.

Rob 10:47

Hold it down. El Sabroso is doing something right with their chips. Let me tell you All right, crunch is on point. Let's check this in the salsa, the salt is on point.

Josh 10:55

Just so everyone out there knows next to the cheese dispenser at school.

Andy 11:09

Do the crunch test here.

Rob 11:11

I'm going to warn everybody what the salsa verde tastes like somebody just dipped their bag in it. It does not. It does not.

Matt 11:19

This is subterfuge no, no, no, I mean.

Rob 11:22

I'll say the chip by itself is pretty good.

Andy 11:23

Maybe I didn't get in there.

Rob 11:24

The chip is great, Salsa Verde. There's something a little off about it and I'm not sure what it is. No, has anybody read the expiration date on that? Can Someone?

Matt 11:34

It's a can Good. It's like 2040.

Josh 11:38

Are you going to give us the rest of your?

Matt 11:40

I will, I will. I will Okay, so along with that is not a good salsa. That's what.

Andy 11:45

I'm saying to you that is not good at all. It's not just me.

Josh 11:47

That's not what it says on there it says it's Mexico's number one salsa brand.

Rob 11:51

Well, it's their number one salsa brand.

Matt 11:53

That's not their number one salsa product. So we have the rice, we have the chips and apparently questionable salsa. To top this all off, I have two different little. We'll call them taquitos, april 2026.

Andy 12:05

We're not even close, but that's not good salsa.

Matt 12:07

My taquitos here. I have one version that is chicken. I have one version that is tuna, because we have somebody who is poultry-averse, shout out to Andrew. I dropped a screw in the tuna.

Josh 12:18

I don't think you can say averse. I think he has a real allergy.

Matt 12:21

He does. Let's not downplay it here. Okay, okay, he does, and I tried to kill him on several occasions, oh boy.

Josh 12:30

Was that chicken or tuna? Was that chicken or tuna? Apparently, it'll kill Rob too. Here we go, we'll pass those around there. Which one is this? This is chicken. That's chicken. No, I want to tell you, the house smells like he cooked cat food from a can. The cat did come running.

Andy 12:45

That's a little salty, little salty.

Josh 12:49

I can't tell you how much I don't want to eat this right now oh my God Josh.

Rob 12:53

Josh, join me in my pain. Meet me in hell, please.

Andy 12:56

You're 100% sure this is the tuna.

Josh 12:58

I would almost rather eat the toothpick that's holding it together, not bad.

Matt 13:06

Once you get near that initial wave of salt. Once you get away from that initial wave of salt.

Rob 13:12

It's texturally abhorrent. Oh my God, it's bad.

Josh 13:16

Holy mackerel, let me dip it in some of this Mexico's number one salsa. Give it a second.

Andy 13:22

The tuna's not better. Holy mackerel no, oh, that's bad.

Josh 13:27

Oh man, Did you add salt to this?

Matt 13:29

No.

Josh 13:30

This can't possibly be this salty.

Matt 13:34

It's not that the margarita pairs well with the tuna.

Andy 13:38

I guarantee you, but thankfully it cancels it out.

Rob 13:42

I guarantee you that that seasoning you put on that stuff is 90% sodium.

Josh 13:47

Did you get the seasoning from the dollar store?

Matt 13:48

Yeah, after being disqualified from the last drink, Matt go ahead and hit that red button for yourself there. Holy cow, that's bad. I thought I had something here.

Andy 14:01

You always do. You do have something. What you have is a good margarita. Okay, you have a solid chip, the chip is fine.

Josh 14:08

Yeah, too bad, the margarita doesn't get you any points towards the Lunchable you prepared for us, no, but the rice is better warmer. Also, I was trying to figure out what flavor this salsa has, and I think I got it.

Matt 14:26

It tastes like the juice out of a can of green beans. Never had that, but I'll take your word for it. I can imagine that, though. Yeah, that's what it tastes like. Well, can I at least give myself this for the margarita?

Andy 14:31

Yes, yes, the margarita's, great.

Matt 14:33

Stellar set.

Josh 14:38

I gotta say, so far you're in last place and I don't see how you could possibly finish higher than that.

Matt 14:44

I don't see how you could possibly finish higher than that. I don't mind the little chicken taquito, I don't mind, of course you don't. It's a little salty. It's bad yeah.

Josh 14:50

Sorry. Your chips are good. Why don't you try the tuna one, matt, for the fans?

Andy 14:56

Oh, yeah, yeah, absolutely Pass that around there.

Matt 14:59

Mango. You all should try one Feel free.

Josh 15:02

No, thank you.

Matt 15:03

This is communal food here.

Josh 15:04

Come on now.

Rob 15:05

I will take one bite of this I promise you I will not.

Josh 15:08

You can hold it there as long as you want and I will not take a bite of it.

Rob 15:10

Let it be known, let it be known, and it is done in protest Josh, solidarity, come on man Wait, hold on, hold on.

Josh 15:16

I gotta get a reaction. I don't eat tuna no matter what, especially.

Andy 15:20

We're getting the camera out for this.

Matt 15:22

All right, ready go. It's not good.

Rob 15:28

Tell the people what you think. Why is there so much lime in my mouth? Better or worse, better or worse Way worse.

Josh 15:33

A lot of water. Wait, did you put lime on that? There's a lot of water, that's true.

Rob 15:37

It's the same cilantro seasoning. Did you not drain the tuna?

Matt 15:40

I did drain the tuna.

Josh 15:41

I watched him pour the can of chicken into the pan.

Matt 15:43

I can't chew it.

Josh 15:44

With the water.

Matt 15:45

I can't chew it. Use the margarita I'm worried to move it.

Rob 15:50

I'm chipmunking it in the side of my teeth right now.

Andy 15:52

Swallow it quick, but the margarita will cancel out, I promise.

Josh 15:54

He looks like my five-year-old when I tell her to eat a bite of broccoli.

Matt 15:59

Oh, it's so bad. I'm so sorry guys, I'm horrible, holy cow.

Rob 16:08

I don't know what we're yelling about.

Andy 16:12

Tuna was a bad choice.

Josh 16:14

I'm in a glass case of emotion.

Matt 16:16

Is it normal to sweat after eating tuna?

Rob 16:21

How is it possible to feel like I've been touched wrongly?

Josh's Drinkable

Andy 16:26

That's the chicken of the sea for you Buy a taco All right, let's move swiftly along so we can forget what Walser just did to us here.

Matt 16:33

My eyes are wide. I owe you all an apology. I am so sorry. Did you try the tuna? I did. I did. Look. Josh Genuinely took a bite.

Josh 16:41

I promise you we don't get paid enough for this. Genuinely took a bite, I promise you we don't get paid enough for this.

Rob 16:45

We don't get paid at all for this. I guarantee you, josh, redeem us, but I think you need to try it. Redeem us, josh.

Josh 16:48

No, I will not be trying that. Sorry, oh man, is it me. Next it's you. Please redeem us All right, all right, all right.

Rob 16:54

But hold on.

Josh 16:59

But hold on, not particularly. No, I can't think of any real superstitions I have.

Rob 17:04

Well, that's unfortunate, because I was going to tell you no, if you took a bite of that tuna, maybe the birds would win today. Well, I think they're going to win today I will

Matt 17:14

eat a whole other one if the birds will win today.

Josh 17:18

If that was an established tradition I might go with it, but the only one I have is shotgunning a beer before the game starts, and it doesn't start for another couple hours, all right. So I went a little more I would say traditional with my Lunchable here, because I only ever ate Lunchables as a kid, when I was going to school and I didn't heat anything up Well that's fair.

Rob 17:38

I mean, these are an adult version, right? I get it, that's fine.

Josh 17:42

I just wanted something I could have on the fly, so you're going to have to use your little bit of imagination with me. You remember the Lunchables where you created your own little pizzas, right?

Andy 17:50

He just busted out a Benito box.

Josh 17:54

Yeah, so this is a little Benko box. I send my kids lunch to school, and so it's got a bunch of compartments in here. So one of my favorite foods at a Mexican restaurant is a fajita. All right, so this is a build-your-own-fajita set in here.

Andy 18:05

No, heating necessary.

Josh 18:07

Okay. So, I'll pop it open here for you.

Rob 18:09

Yeah, We'll pass it around For the fans. I believe it's pronounced fajita. Yeah, I'm not sure about that.

Josh 18:16

Oh my, all right so we've got a few things in here. We're getting a picture, all right. Every fajita is its own unique thing.

Matt 18:23

Yes.

Josh 18:24

But I like the ones that are combo platters, right, okay, so we'll start over here. We have a Jack Link's Steak Bites, so that's your beef. Okay, and we have a Tillamook brand Pork Bites. These are jalapeno cheddar, so that's your meat over here.

Andy 18:38

That actually sounds pretty good.

Josh 18:40

I didn't go with the uncooked flour tortillas. I went with some guacamole-flavored chips. So there's your guac and your tortilla. Okay, all right, I have the same brand of salsa as Matt, but the hot version, the red version, right here. I have some crispy jalapeno chips right here and then, right in the middle here, a little bit of Montreal steak seasoning. All bought from the dollar store. So this is my one item. So you're going to have to go around and stack up your own little fajita.

Andy 19:06

Okay, so I'll pass it around.

Josh 19:08

You can go through and stack it up however you want Make yourself a little fajita. As we do that. I'll get out my other two items here and I'll explain that I'm impressed and excited.

Andy 19:16

I guess first we should probably dip the chip, right?

Josh 19:19

Yeah, so you need a side item, something we've been talking about a little bit. I'm going to make a mess, so to go along with your fajitas, I have Mexican-style street corn flavor corn nuts by the Corn Nut brand.

Rob 19:33

I'm so glad that you have those because they were my backup item in case somebody bought those hot chips.

Josh 19:40

And if you want to crunch something into a microphone, these things are going to crunch.

Andy 19:45

Thank, you, Andy. I've got all the items stacked on one here.

Josh 19:47

Oh yeah, please let me know how it goes. The suspense is killing me. I haven't tried this. I have no idea if it's good or bad.

Matt 19:57

He's chewing, but his body's going up and down, which makes me a little nervous.

Josh 20:02

Okay, well, they're kind of beef jerky-ish.

Andy 20:04

Right.

Josh 20:04

Right, so it's going to be a little chewy.

Andy 20:05

They're a little more chewy than I was expecting.

Rob 20:07

Okay, I'm going for the carne asada.

Josh 20:11

And last item here. So what Lunchable is complete without candy? Right, you have to have candy. That was like the thing I looked forward to in the Lunchable the most. So I thought to myself what candy would go well with what we're drinking. So this is going to be a garnish to go with your margarita. I have Coastal Bay Confections watermelon rings, artificially flavored but fat-free and zero grams of trans fat. So you can slide this little watermelon ring right over the straw in your margarita. Have it as a little garnish.

Rob 20:40

Love that, I'm not going to lie to you the build-your-own fajita. It really worked for me. Thank you, it was delicious, delightful man. You struggling with them nuts there.

Andy 20:57

Everybody wait while I get my nuts out here.

Josh 20:59

Here a watermelon ring oh why thank you? And that one for you. I'll just plop it right in there for you. I'm just going to take some of those. Do you want to grab my nuts?

Rob 21:08

I will. I'm going to grab a big old handful of your nuts right there, alright so it's interesting that you were digging the build your own.

Andy 21:15

There's something about the texture of the very chewy jerky with the, you know, just standard crunch and dissolved chip. It didn't work for me all right fair enough. Okay, I'm just I think those things separately.

Rob 21:29

I would have liked more from a flavor perspective, though, I enjoyed it all right. I'm about to try.

Josh 21:34

It is the red salsa version of this brand better than the green 100%.

Matt 21:38

Yeah, it is, it definitely is.

Josh 21:39

There's no question about that. Alright, I'm into it.

Andy 21:42

I'd like to try the red salsa with the bland fine but bland chip that Balser gave us.

Josh 21:49

I've had it. I'll get a little of the seasoning on mine here.

Matt 21:54

The make your own fajita I enjoyed. I thought it worked very well together.

Andy 21:57

Very creative, thank you. Definite points for presentation as well.

Matt 22:01

I agree with Andy, though it was chewier than I expected, but at the same time it's also Jack Link's meat.

Josh 22:08

I considered cutting them up ahead of time, but I went with, like you don't have to do any prep for it.

Andy 22:13

It's coming out of the box or out of the pouch.

Josh 22:15

These came out of pouches that salsa is vastly superior.

Andy 22:20

Yep, Hold still Isolate that salsa with just the regular chip. Oh my god everybody.

Rob 22:27

This is very important. Eat a watermelon ring while drinking the margarita.

Andy 22:30

Yeah alright, I'm going out of order here. Here we go.

Matt 22:34

Watermelon margarita.

Rob 22:35

Oh my god, yep, do you have more of them rings?

Josh 22:39

I got a whole bag baby $1.25 at the Dollar Tree.

Rob 22:43

Let me get some of that, Joshy.

Matt 22:44

I'm getting this specifically for the watermelon ring, yep. So for those of you that listen, it's good to remind you every once in a while. The Stellar Sips, the for our favorite, our great drinks, but we also use that for things that are just good in general, and the Cosmic Chug. We like to use that to make our friends drink and also when something is abhorrently bad, which is why.

Rob 23:04

I got some earlier, so here you go, stellar Sip.

Josh 23:12

How do we feel about the corn nuts?

Rob 23:14

I like them. I haven't sampled them yet. I'm a corn nut man.

Andy 23:17

I do enjoy a corn nut ahead to the watermelon rings.

Josh 23:20

Do you have strong teeth?

Matt 23:21

because corn nuts are pretty crunchy, yeah, very crunchy so I had them right after I had to make your own fajita. It added some saltiness to it, and then I had the super sweet watermelon ring like a couple seconds after that, and it did tie everything together really well. That is my voice of disappointment slash.

Andy 23:39

I'm really happy because I ate something that tastes good, so I know we've said it before, but like man, dollar tree really does snacks good, like they've got a good selection.

Josh 23:51

These corn nuts are great they're respect the tree the right amount of spice to them, I felt no need to go out of the snack aisle. Yeah.

Matt 23:58

No, I hit like two aisles. I hit the one that was the food and the one that was the snack.

Rob 24:02

Josh, I'm for your inaugural run in a drinkable very impressed.

Josh 24:07

Thank you, you bought the A game. I appreciate it.

Rob 24:12

I did.

Matt 24:14

Do you want to mention your culinary background while we're here talking, let's just highlight the difference here in professional skill level between the other three and Josh.

Josh 24:22

So go ahead 15 plus years working in the restaurant industry, two years in culinary school and some student debt to pay off for that. And this is what the challenge he gave me. Instead of you know, cook us something nice, find stuff at the dollar store and bring us a meal. So I thought this all up this morning in the shower and I ran out and got all the stuff I needed for it wait, you did this all this morning I considered even more impressive.

Josh 24:44

I considered buying a lighter and and bringing a pan and trying to make like a sizzling situation on it and then I thought I didn't want to burn matt's house.

Matt 24:51

So well, I would have been impressed places you have worked of note.

Josh 24:56

Places I've worked, of note. I worked at the Four Seasons out in Vail, colorado. I worked at the Four Seasons in Philadelphia the old one before it closed. I worked at Shula Steakhouse here in the Lehigh Valley when it was in Saucon Valley. I worked at a country club over in Hellertown and now I'm a Silver Creek. Yes, it was Silver creek back then. It's the steel club now. They changed names when they went from being member owned to private owned and um oh, I worked down at the greenbrier in west virginia, which was really awesome.

Josh 25:31

I have no idea what that is uh, it's a huge, huge resort that is built into the side of a mountain in west virginia. They were using it as a bunker during the cold war. They had enough space, have enough space to house congress and the senate all for like a couple of months, and they built this into the side of a mountain under the guise of like redoing the resort during the cold war. It was actually active up until, I think, like the early 2000s, but it's a world-renowned golf destination, family destination. You can do horseback riding and whitewater rafting.

Matt 26:05

Oh, very cool.

Josh 26:06

Fly fishing all kinds of cool stuff.

Andy 26:07

Nice.

Josh 26:08

Yeah, so, and now I'm a liquor rep, nice.

Matt 26:11

Yeah so. So my point in having Josh go through all that was he has some skills to literally pay the bills when it comes to culinary stuff in general.

Andy's Drinkable

Josh 26:19

Yeah, we're going to do an episode sometime down the road where I'm going to smoke some I don't know meat.

Andy 26:26

I guess Sign me up Something for us, we're here.

Josh 26:29

I didn't want to make a meat joke, but I knew it was coming Meat pairings.

Matt 26:33

Is that meat and whiskey? Meat and whiskey I'm in, I'm here for it.

Josh 26:36

I am officially in my smoking meats era Nice. I haven't bought an expensive car yet. I guess that's a couple years out.

Matt 26:45

I heard it said once that as you approach 40 as a man, you have to get into one of two things, and that's either war history or smoking meat.

Andy 26:52

Yeah, I want the war history.

Matt 26:57

I'm into eating smoked meats. Rob's always here to eat meat.

Josh 26:59

Well, send me your requests.

Matt 27:00

Thanks.

Josh 27:01

And I'll bring it next time we record.

Rob 27:03

I love a good burnt end.

Josh 27:05

Oh yeah, I got you.

Rob 27:07

I mean.

Andy 27:07

I'm a solid brisket fan.

Josh 27:09

That's yeah. Oh, you want me to spend like 17 hours before we come? I will.

Rob 27:16

Yes, yes, we do.

Josh 27:17

I will, I will, I will. I make a really good horseradish sauce to go with the brisket as well.

Rob 27:21

I like a horsey sauce. All right, andy, all right. So let's first things first.

Andy 27:26

Let's put the cherry on top. These were 75% off at the dollar store. I don't know how to pronounce these Pringles enchilada chips here that we're about to do.

Josh 27:38

I will try Adobada Enchilada, adobada, adobada, adobada.

Andy 27:43

Let's try them together. I want to see everybody's reaction at the same time.

Rob 27:46

Hold on, here we go All right, here we go, they're good.

Josh 27:51

I'm in.

Rob 27:52

Yeah, I'm in. Once you pop, you truly don't stop. They're good, they're good. Chip, that's a good chip.

Josh 28:03

Wow, that's a great chip what I think it tastes like, but I don't know that it has definitely the flavor that I was expecting it to get in the lime. Yeah, yeah, so there's. So. So for the visual learners here, there's a mocha hot day, which is like a mortar and pestle thing and then a chili and then some flames and then a pringle and then a slice of lime that's like stacked on the can they build. These are good.

Rob 28:21

I'm trying to figure out why they were, so it's giving me like a dried chili flavor.

Matt 28:28

They complement the margarita very nicely as well.

Andy 28:31

They do go really nicely with the margarita.

Josh 28:33

They're not expired, so I don't know why they were so cheap. Maybe like an ancho.

Rob 28:40

I think you should go back and buy the rest on your way home, like a deep, smoky chili pepper flavor.

Josh 28:42

No, these are good. I think that's the maltodextrin you're referring to.

Matt 28:47

It might be but, I think I have like a tour of Mexico on my plate here right now. Pretty wonderful.

Rob 28:53

I mean as bad as Matt's stuff was. I'm still very happy about where I'm at in life, because normally we end with him. We made a good choice of putting him early in the show.

Josh 29:10

We should let him bat lead off more often, the only two natural-ish ingredients that I can see on here.

Andy 29:17

We're asking what it is.

Josh 29:18

Lime juice is actually on here and paprika extract color, just the paprika extract color, a nice red color.

Matt 29:26

Followed by Red 40.

Josh 29:28

Of course, yeah, and he just dropped rice on my feet.

Matt 29:30

I'm going to have to vacuum in here later for sure. That's right. It's his house there is de-germinated yellow corn flour.

Rob 29:37

De-germinated. I'm not sure what that means. Listen.

Josh 29:40

I. They took the germ out of it.

Rob 29:41

I don't want to step on my own toes here, but these may be the best chip of the episode.

Andy 29:46

Indeed.

Matt 29:47

They're really good man.

Rob 29:49

Like. I like mine from earlier, but this I was fully expecting that to be hot garbage.

Matt 29:55

I hesitate to call that a chips.

Josh 29:58

What's that? I hesitate to call a Pringle, a chip. That might be a hot tip, but no, it's a potato product.

Rob 30:04

I understand what you're saying. I'm a man of science.

Josh 30:07

Yeah, there has to be a distinguishing factor, I think, and those would be. What do they call them? Crisps on the?

Rob 30:12

I don't think they can legally call them chips, no because they don't make a dough out of just one item or fry just one item. They make like potato and flour together. Yeah, so like munchos.

Josh 30:24

Are we calling those chips? No, I don't think so either. They're all like. It's like mashed potatoes, that they lay flat and then.

Rob 30:30

Now, this is an interesting All right, here we go.

Josh 30:32

Oh, I'm so in for this.

Rob 30:33

This is an interesting number two. You got these at the dollar store these are from the dollar store. You cannot sleep on the dollar store. Don't sleep on the snacks at the dollar store.

Andy 30:42

I saw these and I'm like these are either going to be awful or fantastic. These are goldfish with Frank's Red Hot.

Matt 30:51

Alright, I have a question of both the Frank's Red Hot company and the goldfish company. How stoned were your R&D people to get together? And be like we got to put Red Hot on the best children's snack of all time.

Rob 31:05

I would eat these every day.

Matt 31:06

It's kind of a natural thing.

Andy 31:08

I would eat these every day of my life, 10 out of 10. These are so good. Oh my God they are.

Matt 31:13

Amazing.

Andy 31:14

Chris would love these Wow.

Josh 31:15

God, they are amazing. Chris would love these. I'm a hot sauce fan and I do like France Red Hot.

Rob 31:18

I absolutely love these these are great these are great, because they weren't shy about keeping the cheddar flavor, yeah, and I think that that's what really makes it work. It's like a you know, there's a Tabasco Cheez-It out there, okay, that is very similar to this these are good.

Matt 31:36

Oh man, you have a couple more. They do get a little spicier, Like it's a cumulative spice.

Josh 31:40

You're such a bitch.

Andy 31:43

Yes, we'll have a sip of margarita. Get the coughs out there Okay.

Rob 31:51

Finish painting your nails.

Andy 31:52

Oh man you know what I'm going to do? I'm going to do it. Pringles and a, but they work with a margarita I'm going to. That's the thing it's working with a margarita.

Rob 31:59

They do everything spicy with a margarita. Okay, here we go.

Andy 32:05

Oh man, those eyes lit up. I don't know.

Josh 32:07

Unnecessary.

Rob 32:08

Josh.

Andy 32:09

All right.

Rob 32:14

Come on. Fish isn't even on this Two fishes on the Pringle, and then the whole thing.

Andy 32:23

Two fish and a. Pringle, here we go, is it not a?

Rob 32:27

transformative experience. It's really good. Thank you, thank you, thank you.

Josh 32:32

Speaking of Frank's Red Hot, I have a dill pickle Frank's Red Hot at my house.

Andy 32:37

Okay, very good I'm not a pickle fan I am.

Josh 32:41

I like a good pickle in a bloody mary.

Rob 32:43

It's awesome I don't like bloody marys because I don't like tomato juice how you doing over there, matt.

Andy 32:48

I'm fine, are you?

Matt 32:49

sweating. I'm the. The goldfish are a little spicy, I'll be honest with you.

Rob 32:54

You didn't have to salt line these rims. For how much salt there?

Matt 32:57

is in all these snacks.

Rob 32:59

I'm not even bothering with the rim anymore.

Josh 33:01

I would much prefer just the goldfish over the Pringle and goldfish.

Matt 33:05

Interesting. Okay, I think Andy's going strong here, though I think he is, oh, we're finishing strong too.

Andy 33:10

Oh boy, to me the other thing that goes well with the margarita is the sour.

Matt 33:14

Oh, I love Sour Patch Kids.

Andy 33:18

So we brought the Sour Patch Kids.

Matt 33:19

Oh.

Andy 33:20

If I can open them.

Rob 33:21

Yes, please, okay, almost threw them, Patch me.

Josh 33:26

That was a share size too. What are they selling that for? Is this?

Rob 33:30

a buck twenty-five Were you supposed to pay attention?

Andy 33:31

I don't know. Was that the dollar store? I don't know.

Rob 33:34

No one knows what it's like, you know?

Josh 33:44

So here, I think, you take some of these sour patch kids. You put them in your bottle of tequila the night before let it infuse in and give yourself a sour patch, tequila. Then make your marg from that. Maybe dial back the agave because you don't need it too sweet, right.

Matt 33:59

I have found, though, when making margaritas, you can make them with, like, simple syrup, and stuff like that Agave syrup just makes it that much better it just literally sets off all the flavors. I could have also gone way upscale and thrown Cointreau in there instead of straight up triple sec. What?

Josh 34:13

did you call it?

Matt 34:14

It's Cointreau, isn't it? That is not what they call it. Oh, how do you pronounce it? Cointreau, cointreau, wow, okay.

Andy 34:21

I'm over here. You're like what the fuck is Cointreau? I've never heard it's.

Matt 34:26

Cointreau Quan Quan.

Josh 34:28

Cointreau.

Matt 34:29

Cointreau. Okay, that is not how it's spelled at all. Cointreau Okay, I heard, so I actually got my pronunciation. I heard somebody on YouTube say it that way and that's where I was just like oh that must be Sure, you did.

Rob 34:47

I'd Wait, wait. Where's the bottle? Where's the bottle? I will read it. I would say that Cointreau, thank you.

Josh 34:50

That's exactly how you should.

Rob 34:51

Oh, is that Okay.

Josh 34:52

And yes, that is just a.

Rob 34:54

Just because I know it's a different language, that's just a higher.

Josh 34:56

Cointreau yeah, that's just a higher end version of the cheap, shitty triple sec. Yeah, you know which?

Matt 35:04

is what he's in here.

Josh 35:05

This is a French company. It's actually owned by Remy Martin.

Matt 35:08

Really yes.

Andy 35:11

Sour Patch Kids are so fucking good.

Rob 35:13

They're hitting, though it's going to be tough.

Matt 35:18

It's going to be tough Before we get into it.

Jimmy Buffet Margarita Machine Rant

Rob 35:22

I just want to say this I appreciate your Sour Patch Kid. The watermelon ring, I think, is a better pairing with the margarita today.

Andy 35:33

You know, I almost went. They have specific watermelon Sour Patch.

Josh 35:38

I almost got those that might have set it off Would have been a little too close. I went for the ring because I wanted to be able to put it over the straw and make it a little garnish.

Rob 35:45

That's why you were pushing straws.

Josh 35:47

That's why I said, we need straws in here.

Matt 35:50

I got to say the Pringles, the Abu Dhabi Adobe, whatever the fuck they are. They taste really great, they're good.

Rob 35:55

Abu Dhabi is more of your people's speak there, Matthew All right, since we criticized Matt's. I am going to give you my criticism of your.

Andy 36:04

Lunchable.

Josh 36:05

This was two snacks and candy, and I feel like if I had this as a Lunchable I don't know that I would call it a meal, Nope definitely not.

Rob 36:14

Okay, no argument there, that is, yeah, I agree.

Josh 36:18

Although I think he had at least two of the top three or maybe five items on the whole table for the day.

Rob 36:26

That's also fair. But but what constitutes a win here All?

Matt 36:31

right Before we get. I want you all to contemplate that before we get into that.

Andy 36:36

I need to rant.

Matt 36:37

I've been saving this one for a while now, so it in prepping for this episode and a few others that I have coming this season. I wanted to get a really good frozen drink machine. I've always wanted one. My friend, my friend John, here we go From Poppins Travel had a Jimmy Buffett margarita machine and I thought I would like one of those too. I went to his house. He made me a killer margarita. Shout out to Poppins Travel. Yes, for all your travel needs. Yes, thank you. And he made me one of the best margaritas I've ever had. Same recipe I used today actually was in that margarita and made it through the Jimmy Buffett machine. And it's got like one. You put the ice in, you flick a switch.

Matt 37:14

Margarita comes out For Christmas this year. My wife said what would you like for Christmas? I said margarita machine. She said okay.

Matt 37:21

So we ordered one a little before Christmas, because her and I are really bad at waiting till Christmas day for things and I tried it out a little early and I couldn't take it apart to clean it. There's a ice paddle on the top. Wouldn't come apart. I thought I had a defective model. So Amazon, shout out to their. You know, I'll take anything back. Return policy. Dropped it off, ordered a new one, got the new one Same fricking problem. Can't take it apart to clean it. Well, obviously that's an issue because you don't want mold underneath.

Matt 37:45

I watched guys like online take it apart suggestions. I put ice in there for 30 minutes at one point. Try to shrink it down, get it apart Nope. Another guy said take a hairdryer, shove it in there, try and get everything to expand, pull it apart Nope. I tried it. Jen's uncle tried it. Jen tried it. At one point my wife was holding the button on the bottom to pop this thing out. I'm holding it at the top. I actually pulled something in my arm at one point. I had pain in my arm for three days that required bio-freeze because I couldn't get this thing apart. So I took that back and I realized there was another model. I said okay, so there's a new model.

Rob 38:17

Josh, it's okay to laugh into the mic? Oh no, definitely laugh.

Matt 38:18

Definitely. Please laugh at my pain. So I got the third one, Totally different model, upgraded, got it Exact same issue. Would not come apart, wouldn't work. So I returned all that and I got a Ninja Blender with the Ice Crush IQ. Wants to be Ninja 10,000 times better and guess what? I can take it apart to clean it. So, Jimmy Buffett, in the great hereafter.

Rob 38:42

Rest in peace.

Matt 38:44

You need to come back and haunt the folks that use your name on their facility to make subpar margarita machines. It was the most frustrating experience I've had as a consumer in many, many years. Do not buy that machine from anywhere for any reason.

Josh 38:59

Alright here's what I'm going to say to that. You're 100% better off now that you have a blender anyway, because from the lens of somebody who worked in kitchens, having a specific thing that takes up that much space in your kitchen, that does one thing is such a waste. And now you have a blender that, by the way, this made a perfect frozen drink you have a blender that can make as good of a margarita, as that probably better and it can do a thousand other things.

Rob 39:29

Yeah, sundae sauce, yeah. So I know that it was a frustrating experience for you and you're personally injured.

Josh 39:35

You know you could sue.

Rob 39:36

It was horrible, terrible Call.

Josh 39:39

JG Wentworth Yep. It was a blessing in disguise. But I think overall it was a blessing in disguise, I think you you made out uh better for it I did.

Matt 39:49

I just tortured everybody. We have a big group chat for the podcast. That goes off. It is the most random thing ever, fish, why you send stout at five o'clock in the morning. I'll never know, but he also works overnight people. He doesn't have a problem. I'm just gonna throw that out there. He works night shifts, so that's like his after work.

Josh 40:06

Those things are not mutually exclusive. He can work overnight and have a problem. I'm also more concerned about the raccoon comment.

Matt 40:13

It was unprompted and unclarified Fish.

Rob 40:17

let us know.

Matt 40:18

What did he say? I don't remember, it was just raccoon.

Determining a Winner

Andy 40:20

No, let's not, dear listeners, get in the comments and comment what you think. The fish commented about the raccoon with.

Josh 40:29

A little Brandon Lee action there. Yes, get in the comments. Yeah, somebody tag him please.

Andy 40:36

So all that said, the official what we actually learned here is Matt needs to work out more the official yeah, you should have stretched first. Did you hurt yourself while taking apart a margarita machine?

Josh 40:51

You may be entitled to compensation.

Andy 40:52

You may be entitled to compensation or a couple rounds of push-ups.

Matt 40:57

I am not in phenomenal shape. I will say that Like I could be in better shape.

Andy 41:01

But I will tell you this so we're going to do some push-ups before the next one.

Matt 41:04

I have been a drummer for 30 years.

Josh 41:06

The strongest parts of my body are my freaking arms yeah, that's from being a drummer, sure those are yeah, wow, all those lonely days, yeah I, phenomenal was a word, you didn't have to go that high on yeah, thank you.

Matt 41:18

I hate you all I hate all of you.

Josh 41:20

No, you don't.

Matt 41:21

You could have just said decent so, anyway, the arms should not break down. Now we have to determine a winner, and this is always a point of fun debate. We are we. We do do this as a comp. Originally, my vision for this was not competition, but I want to remind everybody that the idea behind this is what pairs best with the margarita right absolutely and mine's almost empty, which making me sad.

Rob 41:47

I think that it's important to remember that it's as a whole. Somebody who might have had the tastiest item doesn't necessarily mean that that's the best one that we're voting for. Yes.

Josh 41:58

But we definitely don't vote for canned tuna. No, we do not. I think we can agree.

Andy 42:04

You're already out.

Rob 42:05

I think in last place, without voting we can say You're already out.

Matt 42:07

I think in last place, without voting we can say Much to his dismay.

Rob 42:12

Last place, last place, matthew.

Matt 42:14

Well, you know, as the Steelers like to say, the standard is the standard. So, Mike, T, you and I are keeping up the bottom standard here together.

Rob 42:24

And hey, there's always next time there always is Okay, and then again, not to self-promote, because I would never do that. Yeah. So I would say that there was one person who would take up third place just because maybe they didn't present a full meal.

Josh 42:46

I'm in on that.

Rob 42:46

Yeah, yeah, okay, sorry, andy. Two snacks and a delightful dessert. Doth not a Lunchable make.

Andy 42:55

They were all delicious.

Rob 42:57

They were. I'm not saying they weren't bad.

Josh 42:59

They were. I do agree that they were great.

Rob 43:01

I ate nothing disgusting from you.

Andy 43:04

If you showed up to elementary school with those things in your lunchbox, you are trade C's gold CPS would get called because your parents weren't sending a full meal.

Matt 43:14

I was going to say, if you had the margarita, there would be a lot of questions, should we?

Josh 43:17

let the two of them decide the winner then, since it's down to me and you, yeah, I think that.

Rob 43:25

I just hold on.

Matt 43:27

In a show of grace.

Rob 43:28

No, in a show of grace, I will vote for yours, because I won't vote for myself.

Josh 43:34

So fine, then I'll vote for yours and then they can decide.

Rob 43:36

And now they can decide there we go. All right, I'm in on that.

Matt 43:39

So the instructions for this were three snacks to go with a centerpiece drink.

Josh 43:44

Excuse me, it did not say snacks. It said Snacks or meal or edible things or edible things.

Matt 43:49

Correct Right. So I do not agree with you that Andy is third place. I do not agree. I would. I think Andy's buying for top contention actually I enjoyed what he brought together.

Rob 44:01

I recant my Josh vote.

Josh 44:05

I mean I think, Because I'm not getting fucked out of this.

Rob 44:08

I've been fucked out of enough in my life. I'm not getting fucked out of this. I will gladly take second place.

Josh 44:16

Well, here's the thing. There's at least two third place votes for Andy, so unless both of them, vote Andy in first place.

Matt 44:25

Keep talking, schmuck so I thought of the things that that paired together, josh's overall was really great. So I'm actually going to go Josh first, andy second place. I thought I thought Andy's work together in concert. Like Rob, I thought yours put on a nice performance, rob. Andy's, by contrast, put on a bit more of a symphony together. The tastes were there, they went with the margarita a little better. Overall they were a bit more complimentary, and then Josh was just kind of the next step up from there.

Andy 44:58

I got to give it to Josh for the presentation. The effort of the presentation really does it for me. Alright, well then.

Josh 45:05

I don't have to vote for myself, I think.

Rob 45:07

Well, welcome. Welcome to the club.

Josh 45:09

Thank you very much. Drinkable winner. Drinkable winner.

Andy 45:11

I will take it with grace, Josh I do just keep going back to your nuts here and putting them behind.

Matt 45:16

Listen these are good nuts.

Andy 45:19

Not for Josh's nuts.

Matt 45:20

For his drinkable.

Josh 45:22

Well, congratulations.

Rob 45:24

For both. Well, congratulations For both. Why not?

Josh 45:26

To your nuts and to your drink Cheers Mexican street nuts. Everyone except Matt.

Rob 45:34

Great showing. That's about every episode.

Josh 45:35

He had the worst main course and the worst salsa.

Andy 45:38

That salsa was so bad. Can we just talk? Take a minute to address that salsa again.

Josh 45:43

That's fair, it was.

Matt 45:46

Yeah.

Josh 45:47

It was pretty brutal.

Rob 45:48

It tasted like they scraped it off the-. Yours was the same brand right, Same exact brand.

Josh 45:51

Mine was just the red and it was-.

Andy 45:53

Oh, the red for all day the hot version, I will say it wasn't that hot though.

Josh 45:57

No, but I've had a thousand salsas that are better than mine.

Rob 46:01

Sure, I think mine Because his was so bad it looked like it had fresh ingredients and don't like.

Podcast info and Boozy Quote

Josh 46:05

we know you didn't make it you know, but I tried Boy. What a horrible choice.

Rob 46:13

But once again, Matt wasn't sure that it was a green salsa. I'll be honest with you. He couldn't see it. I thought it was gray too. So Matt thinks the Eagles colors are gray and white.

Josh 46:24

No way yeah.

Andy 46:26

Wow, I'm not sure which of us is worse, but How'd the Cowboys do in the playoffs this?

Rob 46:30

year. They didn't make them because they suck and they have for 25 years. We got two colorblind guys.

Josh 46:35

We got a guy who hurt his elbow opening a blender.

Rob 46:38

We got a guy who's allergic to chicken?

Josh 46:40

Yep man, yeah, we are specimens here.

Matt 46:45

Once again we have proved that if you are drinking on a budget, you can spend that entire budget on making a good drink and then go to the dollar store and get a pretty decent meal to go with?

Rob 46:53

Yeah 100%, 100% and thank you all for listening.

Josh 46:57

Huzzah Cheers.

Rob 46:59

Hola.

Josh 47:00

In Spanish what's cheers?

Rob 47:02

El.

Josh 47:02

Cheetos, el Cheers, el Cheers-o.

Rob 47:08

This podcast is a production of Unfiltered Studios. If you would like to know more about joining Unfiltered Studios, please visit our website at unfpodcom for more information.

Matt 47:19

This episode's boozy quote comes from comedian and musician Henry Youngman, who said when I read about the evils of drinking, I gave up reading. On social media, please like, follow and push all the buttons for us. That's Matt and Friends DTU at Facebook, instagram Threads and TikTok For more information about the podcast, as well as links to our merch store, social media and all the places you can listen to us. Visit our website mattandfriendsdtucom. That's mattandfriendsdtucom. Thank you again for listening to Matt and Friends Drink the Universe.