A Boomer and GenXer Walk into a Bar
Wit and wisdom, some smart assery, and a Mother and Daughter questioning “Are we even related?”
A Boomer and GenXer Walk into a Bar
Hungry for Likes: When Your Dinner Gets More Attention Than You Do S:1E:41
From mouthwatering restaurant plates to homemade creations, food photography dominates our social media feeds—but why are we so obsessed with documenting every meal? This episode dives deep into our digital food culture with plenty of laughs along the way.
Bobbi and Jane explore the psychology behind food posting, revealing how these images create community connections, trigger dopamine releases, and even function as personal branding. Jane shares her experience writing nearly a million food reviews.
The conversation takes hilarious turns through cooking show obsessions, childhood baking disasters—including the traumatic tale of Bobbi's meticulously decorated cookie that met an unfortunate canine fate—and a thought-provoking question: if you could only eat one food for the rest of your life, what would it be? Their answers reveal surprising insights about risk tolerance, life philosophy, and what foods they absolutely refuse to eat under any circumstances.
What food would you eat for the rest of your life if you could only choose one? Share your answer with us on social media or email us at boomerandgenxer@gmail.com with your topic suggestions!
email: boomerandgenxer@gmail.com
welcome everyone to today's show. A boomer and a gen xer walk into a bar, coming to you from the rabbit hole studio, where you, as our listener, will experience some wit and wisdom, some smart assery and a mother and daughter questioning. Are we even related? My name is bobby joy and my co-host is my mom, jane. And for the next little, we are here to entertain you. What do they do?
Speaker 2:Nothing, I'm waiting for you to go, hey, mom, oh jeez.
Speaker 1:Do you need an invitation for everything? I kind of do, I kind of do, bobbi, it's literally half your show. Just start talking. Well, I just, you know, I'm waiting for you to go. Hi, Mom, and I'm over here, like is she going to see me?
Speaker 2:Well, I didn't think you needed an invite, because I didn't get one. So what she's referring to is the other night. We took her sister out for her birthday to dinner.
Speaker 1:My only sister, my only sibling.
Speaker 2:Yeah, it is, and we didn't invite Bobby and.
Speaker 1:No, uh, no, no, let's tell everybody how I came about this. So I called my sister to thank her for helping me get a tree down. And she's being real shady about something and I'm like what are you being shady for? She's like nothing, nothing. And then I hear her talking to somebody in the background and I hear my name mentioned. So I'm like, okay, I know these people I said modesty, are you at the casino?
Speaker 1:she goes no. I said no. Are you at the casino? She goes yeah. I said who are you there with mom? Oh, okay, okay, nope, I see how it is oh yeah.
Speaker 2:So then that immediately was well, where's bobby? Why isn't bobby here? That was all coming from bobby. Why wasn't bobby?
Speaker 1:why, wasn't? Bobby posted a picture on facebook look how much fun we're having. And you said happy birthday. Oh, where's bobby. Oh, where's bobby. And what did I say?
Speaker 2:none of us like you, none of us like you.
Speaker 1:That's why you weren't invited so she's still trying to get over that. Oh my goodness, pull yourself together with your little therapeutic chicken.
Speaker 2:You got down there well I mean, for goodness sakes, I just sat home and trying to get over that. Oh my goodness, pull yourself together with your little therapeutic chicken.
Speaker 1:You got down there well I mean, for goodness sakes, I just sat home and eat potato chips all night long.
Speaker 2:So, uh, we got a pretty good topic, I think, today, because it's pretty popular. Did I even tell you what the topic is today? I think you mentioned it, so I'm just going to ask you this question. Besides selfies and maybe porn, we'll call it corn, corn, corn in the corn, yeah, yeah uh, what do you think gets posted on social media for pictures more than anything else?
Speaker 1:Well, I mean, if you're a fat girl like me, it's about every meal that you eat that looks good oh my gosh, it is Um.
Speaker 2:People post pictures of not only their food but their recipes and where they have actually been to eat Like reviews of food and stuff like that.
Speaker 1:Yeah.
Speaker 2:And I do a lot of reviews. I do a lot of reviews, not only of restaurants. Uh, I have almost a million uh reviews on on my site because I review everything if I go I was gonna say holy crap went to the casey's.
Speaker 1:Had three slices of pizza left, not gluten-free. Three out of five stars.
Speaker 2:The bathrooms were clean no, four times a week. I don't do casey's, but I do restaurants, I do parks, I do that's insane stores, hey, why?
Speaker 1:people. I mean, I guess you're retired like you're just gonna sit around.
Speaker 2:People need to know when you've got almost a million people who have looked at your stuff. I mean, come on, you know they're, they're going.
Speaker 1:Hey, let's see where jane went this week and they have a whole facebook page for the one in des moines, and it's Des Moines and surrounding areas that have the food reviews, and it's everything from dive bars to expensive restaurants.
Speaker 2:Yeah, and I'll be honest, I post food pictures.
Speaker 2:I do too, and so food, I'm hungry. Not just the pictures on social networking, but food itself has become quite the obsession with people. It's you know, every time you go out, every time you go to meet up with people, there's always food. I mean, it just really doesn't make any difference and you're judging that food on a regular basis, so I don't mind looking at some of the pictures. Now, sometimes, when I see so many recipes pop up, it's like's more than three ingredients. I'm not gonna tackle it anyway, just because I just don't want to. I don't have that kind of time, leave me alone. But sometimes they post them and gosh, they've got like 25 different ingredients. I'm not interested, but uh, so I did want to talk about this because it seems to be very, very popular. I mean, you mean, you've seen them right.
Speaker 1:Oh yeah, I mean I'm a way back Hell's Kitchen, kid, you know, and the Nightmare Kitchen, I think it was, or Kitchen Nightmares with Gordon. Ramsay Hell's Kitchen with Gordon Ramsay, I mean, if he's not on there calling somebody an idiot sandwich while I'm looking at good food. I don't want to see it.
Speaker 2:There are a lot of shows. I mean a lot, not only cooking shows, but now they've got the barbecue shows, they've got baking. I love watching the baking shows because, I gotta be honest, these people are very, very talented oh yeah, very much.
Speaker 1:Well depends on the show you're watching, because they do have the worst bakers shows and things like that. Well, that's true.
Speaker 2:And I have seen that Nailed it video oh yeah. Where you try to make whatever it is that they've got in the picture and then you post your picture of what you've got and you go, nailed it. It doesn't even look like it. So dr domain last year sent me and girlfriend for christmas uh to a cake decorating class and she's made a cake for everyone's occasion birthdays, holidays since so let me just tell you how this goes down.
Speaker 2:I have zero patience, zero, none like none. I'm very, very tolerant of things, but I have zero patience. I want it done now, I want it done right, I want it done now, now, now. And so I am I. I just, if it takes more than five minutes or it's got more than three ingredients, I'm pretty well screwed. So I was saying that I would sure like to be able to at least maybe decorate a cake like you know, kind of nice, not really a professional, but kind of nice, and some people do them really nice. We have a friend of ours, and I'm not going to mention her name, but she took a cookie decorating class and she posts her cookies that she decorates and she just took a class. She's, she's no different than you and I.
Speaker 1:Right.
Speaker 2:And this woman puts out some magnificent stuff.
Speaker 1:And I think I know who you're talking about. And yes, yes, she does.
Speaker 2:Oh my gosh, I'm just amazed. So I make stuff and it looks like a three-year-old took it, made it and then stepped in it.
Speaker 1:And what do you always say? What do you? You send a picture or something like that and you say I made a cake for so-and-so's birthday. I promise it tastes better than it looks yeah, it does, it does it always tastes great, but the look it's like, yeah, like the. What was it the easter cake last year?
Speaker 2:or something like that no, the easter cake was okay. It was the first cake I made after I got out of the cake decorating class, okay, and it was for one of the grandkids and I felt so bad. Oh, I think it was for Joey, I don't remember, but it was so bad. I felt so bad about that. But man, they ate it, they didn't care, it tasted great.
Speaker 1:It just looked like a slaughtered lamb.
Speaker 2:I envy anybody who has the patience to do all of that now I'm a pretty good cook. I don't. I'm not. I don't shy away from spices and things like that and that doesn't bother me, but I can't cook, like you know. But here's the deal. I think I could go on chopped. Have you seen that show?
Speaker 1:where they always think you can go on these shows.
Speaker 2:Because every time they pull stuff out of those baskets. So if you haven't seen Chopped, no, yeah, here's what they do. So they give you a basket of ingredients and some of them are bizarre ingredients, and so you know they. They tell you you have to make either an appetizer, main course or dessert with these things that are in the basket, and I always immediately have an idea for those ingredients, and they're not really bad ideas. Do you think? Dr domain?
Speaker 2:he's dead silent, he's like they're good they're good and I can't pull him into this because he's like, oh, she'll never cook again if I say anything wrong, so anyway. So back to my subject matter here, and that is the fact that we are obsessed with food. It isn't just the cooking shows, it's, let's think about when you go to the farmer's markets. The farmer's markets that used to be where they sold vegetables and fruits and their tie-dye hippie shirts and their tie-dye hippie shirts and you know the aprons that they made and the flowers and yeah honey jars and all that stuff.
Speaker 2:Now, what is it? Food? Food, food, right, and it's just people walking around going. What am I gonna eat next? Yeah and it's kind of the same way with the state fair and oh, the state fair has always been horrible for food, though I mean they've got like 40 vendors in a two block area but you know, when the state fairs and even county fairs were put together, they were put together for the farming industry so the farmers could go in and, you know, kind of show off what it is that they have grown, or look for equipment, or show off their equipment or their skills and things like that.
Speaker 2:That is no longer true. The Iowa State Fair, one of the biggest and baddest state fairs around has hardly any implement dealer equipment out there at all. It's all food and people are walking around going what am I going to eat next? And you know we are a society of fat people, let's face it. We are unhealthy and they're that's. That's no lie and that's no exaggeration. And, uh, the focus is on food. Well, when you see these pictures pop up on your social networking, guess what Makes you hungry? Right, psychologically, it makes you hungry. I just gonna ask you this bobby, what dish do you make? Really well, do you think?
Speaker 1:well, according to the kids, it's either craft macaroni, you know what?
Speaker 2:it's either my meatloaf, okay, don't let your meatloaf oh my god, I'm so funny, you know.
Speaker 1:Some days I wonder which dumpster you found me, in which one you rescued me from, and if I could go back. So meatloaf, I'd say meatloaf is my top one.
Speaker 2:Okay. So, dr Domain, what dish do you think that you make the best? Because he's a pretty good cook, and so I'm going to ask him what dish is your favorite? Do you think that you make the best?
Speaker 4:What I like to eat and what I think I'm good at cooking are two different things.
Speaker 2:What you think you're good at cooking. Let's see what you think you're really good at cooking. I like breakfast food.
Speaker 4:Okay, I mean like good breakfast food. There's no one particular thing.
Speaker 3:Okay.
Speaker 2:Coincidentally, I do like to make meatloaf, but I haven't made it in forever. Can you guys hear ice?
Speaker 4:tumbling in a glass in the background.
Speaker 2:Can you guys hear ice tumbling in a glass in the background? Can you hear that? Can our listeners hear that Ice tumbling in a glass? You know why? Because Bobby had to drink to do this show tonight with me, because she is so stressed out today.
Speaker 1:I've had a hard week and it's only Monday, okay.
Speaker 2:Well, you don't need to have your ice tumbling down there.
Speaker 1:If somebody didn't have cups with our ice already in them, I wouldn't have.
Speaker 2:Okay, okay anyways, my dish that I think that I can really make well would be shrimp diablo and that's, you know, a shrimp pasta. You can't really screw it up too badly, but I can make sure I've never had it. The other thing is and my kids like this a lot chicken and noodles yeah, and the homemade chicken noodle yeah, with mashed potatoes and stuff, yeah that's really good.
Speaker 1:So those are my two claims for oh, I guess my second one would be my goulash oh, goulash.
Speaker 2:So what is goulash exactly?
Speaker 1:because a lot of people don't even know what that is so it's a thing that farmers do in the fall to last through the winter. They Make it a big cauldron in the cornfield Surrounded by the cows.
Speaker 2:You are so full of it. Oh my gosh.
Speaker 1:It's a pasta dish with red sauce and usually meats, fresh vegetables, things like that in it, topped with some cheese.
Speaker 2:So now, the goulash that I was raised on was a macaroni, a vanilla bowl macaroni.
Speaker 1:Right.
Speaker 2:And then like a marinara sauce, yeah, and a hamburger, and we always a marinara sauce, yeah, and a hamburger. And we always had peas in ours.
Speaker 1:Oh ouch. No, we do green peppers, onions, things like that. You do oh yeah, In your goulash, oh yeah, what?
Speaker 2:about you, dr. Dome Season the beef real good. Yeah, that's the way you've eaten it too, with all those vegetables in there.
Speaker 4:Well, yeah, there were some vegetables in it.
Speaker 2:Huh.
Speaker 4:Yeah.
Speaker 3:I've never had it that way, I never made it I mean, my specialty is something else, but I never made goulash.
Speaker 2:I've never, I'll be damned. You know what I think your specialty is.
Speaker 4:Kool-Aid. No Strawberry on the grape.
Speaker 3:That's side eye.
Speaker 2:Follow me everyone. We're going to have Kool-Aid. No, you do. Low country boils really well.
Speaker 1:Oh, I do like low country boils. Oh, that's seafood though, isn't it? Yeah, yeah, I can't have that.
Speaker 2:Yeah, I know you can't, we wouldn't invite you anyway, because we don't like you Nobody likes you God.
Speaker 3:You know, you don't have to make it so obvious. I mean, I realize I have literally three friends and I'm single, so can we not?
Speaker 1:you've got that. I have three friends.
Speaker 2:Two of them are not real, but okay, I was gonna say two of them aren't in this room, shout out to my bestie but you do a really nice low country boil. I mean it's really really good, so kudos to.
Speaker 1:You Must be nice to be able to eat seafood.
Speaker 4:What's wrong with seafood? What's your?
Speaker 2:reaction there.
Speaker 4:Which part of it.
Speaker 1:Shellfish no, I can't eat fish either.
Speaker 4:So you can't eat like a catfish? Nope, why would you.
Speaker 2:Catfish is good if you fry it. You can't eat like a catfish or any.
Speaker 4:Why would you? I don't know. Maybe some Catfish is good if you fry it. You can't eat carp either. No, so I ate it, so I used to love fish.
Speaker 1:I used to love fish and I used to go fishing all the time when I was younger and then when I was 16, I developed an allergy to sulfites. And there's a lot of sulfites in the fish and crawfish and seafood and stuff like that, so I'm not supposed to be eating it unless I want to black out for a few days well, you're missing out, let's invite her over and just no, I used to love seafood and there's days that I really have to stop myself from actually grabbing it and eating it, because I know I can't afford that what kind of reaction do you get from?
Speaker 1:it, it's all internal. So like if I touch it and stuff, I'm fine, and if I cook it I'm fine, but if I eat it like my throat swells, my face swells.
Speaker 2:Her sister's the same way. Yeah, yeah.
Speaker 1:But yeah, I used to eat seafood all the time. I loved it. Good luck getting over that.
Speaker 2:I don't. I don't like fish, I like shrimp and scallops. That's the only thing that I'll eat. I don't think that I've eaten any other I think that's part of the issue.
Speaker 4:You haven't eaten it. No, I mean I have. If you had other food, I have eaten it.
Speaker 2:I just don't like that taste I said scallops. I'll eat scallops and I'll eat scallops and I'll eat shrimp, but I can't eat shrimp anymore because you know I'm getting old and it plays havoc with my cholesterol. Oh my God, I don't even know what cholesterol is Well, because you don't get anything checked I don't. So back to our topic. So why people post food pictures online? Why do you think they do?
Speaker 1:Because it gets the most attention, it gets the most likes.
Speaker 2:It does. It receives a lot of likes and comments and validation and people have a sense of accomplishment and social connections, and so it isn't that they even have to make it. They don't even have to make the dish as long as they can get the attention. As long as they get the attention, and that's kind of that narcissistic behavior that you need, you know attention for, but that's one of the reasons the satisfaction of taking a photo of something you never put the effort into making.
Speaker 4:Because you may have eaten it you may have, it's a lot of work to eat it Well, I mean you know?
Speaker 2:I mean I take pictures from the restaurants all the time. But again, I'm doing reviews, but on the other hand, there's times. I've said, man, we had this, and it was really fantastic and I do it really to let other people know.
Speaker 1:Hey, if you're interested in this, go to this restaurant and eat this A lot of people do it for the serotonin that they get from when people like one of their pictures on social media. Because it does.
Speaker 2:It gives them a little wait a minute, that's not serotonin.
Speaker 1:Yes, it is no, yes, it is no, yes, it is is it?
Speaker 4:challenger.
Speaker 1:Yes, yes, it is okay, and every time someone likes a photo that you post especially if you put it public and people you don't even know, who don't even follow you, are liking your post. You get a boost every time.
Speaker 2:I thought that was dopamine that comes out of the brain any time you have any type of like or I don't think I have any dopamine left. Well, you know when you're exhausted on drugs. You know from doing crack on drugs. You know from doing crack or whatever it was at 14, I don't know. I can crack my back and have an acid trip right now? Oh yeah, Drop an acid at 14, whatever it was. You know, maybe you lost all your dopamine. Then you dope.
Speaker 1:So what are your top three favorite shows that you watch?
Speaker 2:I besides home improvement shows.
Speaker 1:No, I mean like food shows chopped.
Speaker 2:Okay, you like chopped, but beat bobby flay, okay, and the third one would be probably the uh the spring baking, spring, oh, the spring bake off. Yeah, oh okay I really like to watch those. I really, you know, when I'm watching them i'm'm thinking oh, I could do that.
Speaker 1:So you're all about competition.
Speaker 2:Yeah, it really is. But I always think you know I could do that and when I was doing the class that Dr Domain sent me to, I did do it. I mean, I showed you some pictures. We made some pretty cool cakes.
Speaker 2:And then I get home and it's like I put my helmet on and bang my head against the wall a couple of times, step on it and put it on a dish or put it on a plate. I mean, it just looks hideous. So you know what do you do, but I have to tell this story real quick before I go on. Um, so when, a long time ago, when the girls were younger well, not even just when they were younger, but every year we had a baking day before Christmas.
Speaker 1:Oh God.
Speaker 2:And we baked everything. I mean just tons and tons of food, and what we did it for was to give it away and we would take it. I would take it to work, the kids take it to school, whatever, whatever They'd take it to their friends, and all that stuff and it was all Christmas treats.
Speaker 2:Yeah, no, it wasn't any of that stuff, but you know, it was like cookies and cakes and pretzels and fudge and all that business Divinity, yeah, divinity, and stuff like that, and I remember we were making cookies. Now this was when they were really a little bit younger, though. I think Bobby was about 11 or 12 years old and Bobby was about 11 or 12 years old.
Speaker 1:And okay, the blackout years. All right, yeah, the blackout years.
Speaker 2:And we were decorating cookies and she was being so meticulous about this one cookie and I can't remember this this is absolutely no lie. She probably took over an hour to decorate this cookie and I was so proud of her sitting there as a young kid, just sitting there decorating this big cookie, and it wasn't a huge one.
Speaker 4:It was just you know, a big single.
Speaker 1:It was like a big cutout cookie. Big cutout cookie yeah.
Speaker 2:And it looked so good and everything. And she had it on the table and she said, oh, look, and I go. Oh man, that's beautiful. And she picked it up to take it into the other room because I think she was going to put it in a box or something and the dog jumped up oh, is this? Does this bring back bad memories, bob?
Speaker 1:no, no, keep going.
Speaker 2:I was on acid anyway, so the dog jumped up and took a cookie out of her hand.
Speaker 1:Oh my god y'all out there don't know what it took to get 11-year-old me to sit still for over an hour to work on a damn cookie.
Speaker 2:Her sister and I laughed so hard oh my God, it was so funny. And of course I said oh, you could do another one there was no way to help, and I think you even said F that, but it was funny. Oh my, my god. It was just so funny and it was so traumatic at the same time it was freaking traumatic, so thank you for bringing that out it was traumatic.
Speaker 1:At the same time, it was pretty funny it was pretty funny.
Speaker 2:It was pretty funny. So I'm going back to our topic here on um. You know, a lot of people post the pictures because they use that as kind of their personal branding. You know, like, if I can cook or if I can bake, um, I'm going to put that out there as my, as my, uh, personal branding.
Speaker 2:Like sharing food photos, um, it helps them really to kind of express their creativity and kind of build a personal brand Even though they're not doing a business. It really does kind of give them the attention and it also helps people to share experiences, right, right. So if I've eaten somewhere and I say, oh, my gosh, this was the best food I've had, other people may jump in and go yeah, you know, we were there and it was really fantastic. Or somebody may say, you know, hey, listen, that was a shithole. Yeah, and we're not going there because you know if you're going to spend 60, 70 dollars on a steak, you want it to be good, and if it's not going to be good, I want to know right, I don't want to go there.
Speaker 2:But you know, just sharing those enjoyable experiences with others kind of gives people believe it or not a sense of community around food that makes sense.
Speaker 1:that really makes sense, especially in towns, you know, like smaller towns or cities like des moines, where it is kind of a smaller city. You know we, it is word of mouth for a lot of our businesses and so when someone hypes them up or, you know, shows a great photo of something that looks really good to eat, yeah. You know, more people are going to want to come in the neighborhood.
Speaker 2:Yeah, and seeing food photos, um, really can inspire others to try new recipes, or uh, like we talked about, you know, visit that particular restaurant. And then there's some psychological benefits too.
Speaker 1:You know, just seeing those pictures can trigger and release dopamine and other feel-good chemicals that actually increase your appetite and uh, see now I I don't know when I pictures of food if it's not for a specific review on a place I'm doing it. So fat girl me later can look back and go. Man, that did taste really good.
Speaker 2:Yeah.
Speaker 1:Like it's for me I remember where it was that you ate. Yeah, or if I made it how I made it that night, type of thing, and but that's for me. I mean, I'm a foodie to the end.
Speaker 2:So night type of thing, and but that's for me. I mean, I'm a foodie to the end. So yeah, you know there's a downside to that, obviously. You know, uh, when I'm dead and gone, you guys are going to look back in my pictures and you're going to go. Oh look, mom ate this. On that day she posted pancakes yeah and oh look, she was at this restaurant because that's the ones we're going to be talking about. Yeah, yeah, you're not going to be talking about that cookie. The dog jumped up and ate?
Speaker 1:No, but I might talk about the tractor in the pond. Oh, stop.
Speaker 2:Okay, stop. But some of the other things you know that it does for you under social media, is it? You know, I kind of this is your sense of sharing, really your sense of sharing, and you know people have something to talk about. Oh, that looks good. Oh, where did you get that? Oh, I'm going to try to make that. I made it the other night. It was really good and it really does sometimes give people their 15 seconds of fame and it sounds weird, but that's what we're gonna see. We're gonna see a lot of food pictures in the future and a lot of selfies, because, uh, a lot of narcissists out there and because some of us don't have someone to take a picture of us.
Speaker 1:That actually looks good. You got us half eaten and hanging out the chair rather than saying, oh, I'm going to take a picture, smile. No, I got to do it myself.
Speaker 2:I don't do that. No, I take pictures of you, Bobby.
Speaker 1:Yeah, of eating like mid-blink. Those ones are great.
Speaker 2:Well, I got to get what I can get On the way out of the bathroom at the bowling alley.
Speaker 1:Yeah, I mean, who wouldn't love those pictures? Who wouldn't love those pictures? Who wouldn't?
Speaker 2:love. You know what our listeners probably think that you've had the saddest, saddest life and this is why you're so angry and she has.
Speaker 3:That's why I'm so funny.
Speaker 2:No, it's why I'm so funny. You are pretty funny, there's no doubt about that, because even even when we've been in our worst fights.
Speaker 1:I mean I'll crack a little jokey joke. We can be either way, I could get knocked out.
Speaker 2:We can be in our worst face, spitting right two inches from each other's faces, screaming at each other, and all of a sudden she'll say some stupid ass thing and it just cracks me up and then I have to stop. So let me ask you a question here, bobby. Okay, if you had and I'm going to ask the listeners this too, I want you guys to think about this if there was one food not one meal, one food, okay that you had to eat the rest of your life, but you got to choose it.
Speaker 1:Okay, not a meal. Not a meal, but a type of food.
Speaker 2:A food. Let's say it was bologna. Let's say it was peanut butter. Okay, Okay, so it can't be like a salad it can't be a peanut butter sandwich, it can't be a chef's salad, all right. So one ingredient, one item that you had to eat the rest of your life and you got to pick it. Okay, what would that?
Speaker 1:be? Is it the only thing I can eat? Yes, okay, okay uh, you know what that would be. Spam. You don't even eat spam.
Speaker 2:I used to, though I fried spam was so and so you're telling me that for the rest of your life, that's the food item that you would pick yeah, why not?
Speaker 1:I mean, look at it this way spam is like not exactly that great for you, so the lifespan is not going to be that long for me to have to deal with eating spam the rest of my life anyway.
Speaker 2:I mean maybe eight years then you're going to have a heart attack and die. I mean, it's whatever, but I'm still going to like spam when I die. I'm not going to get tired of it. Oh my gosh, what about you, dr Domain?
Speaker 4:It has to be one particular thing. It can't be the whole animal.
Speaker 1:No.
Speaker 2:No, can't be the whole animal, so like steak or hamburger.
Speaker 1:It can't be both Right. It can't be a cow Right.
Speaker 4:I can always tenderize a steak, make it a hamburger. I'd do steak.
Speaker 2:You'd do steak Mm-hmm. And so is there a particular kind of steak that you would do I have to pick the part of the animal? I don't know about that. I'm not going to tell you you have to pick a drumstick off of a chicken.
Speaker 4:I'll take the whole cow then.
Speaker 2:No, no, you said steak.
Speaker 4:Prime rib, prime rib, prime rib, tenderloin or something you know. You guys say prime rib, no. No, I never said that. She said it, I did Tenderloin.
Speaker 2:Tenderloin. That is probably the best cut. So it's interesting because I've said this before, Prime rib is the most tasteless piece of meat. It gets such high reviews from people and most beef producers have nothing to do with the prime rib.
Speaker 4:It looks dramatic on your plate.
Speaker 2:It does look dramatic and it looks big.
Speaker 1:Depends on how it's seasoned.
Speaker 2:So guess I'm going to tell you what my food would be Okay, what's your food, my food?
Speaker 1:Your one ingredient.
Speaker 2:My one thing Okay Bacon. I know you hate bacon.
Speaker 1:God, I hate bacon.
Speaker 2:Now I would only last three months, because my arteries would harden within that time period.
Speaker 1:That's why I'm saying you wouldn't last. Yeah, that's that long side, but it would be a good ride out.
Speaker 2:I love bacon.
Speaker 1:Yeah, I can't stand Bacon and pepperoni, just get it away from me.
Speaker 2:You know I'm not a big pepperoni fan, do you?
Speaker 1:like sausage, I love sausage.
Speaker 4:Love ham. Italian sausage. I love Canadian sausage. I love Italian sausage. I'm a cousin of bacon, though.
Speaker 1:No, I know they're cousins, but they ain't kissing cousins, because they don't taste anything alike, they ain't cousins. Well.
Speaker 4:Just one got closer to the grinder. I guess, but yeah same for pepperoni.
Speaker 1:I can't do pepperoni either. Really Ugh.
Speaker 2:Any other part of the pig I'll eat. I'm not a big fan of pepperoni, but I would eat it.
Speaker 1:No, I won't even eat it. I'll pick it off. I'll pick it out of the food.
Speaker 2:So what's the one food that you say and this has nothing to do with allergies that you say there is no way in hell that would go into my body. I could starve to death and be a bone, walking bone, dying bone. Okay, I got it I got it you know you gotta finish I got.
Speaker 4:It okay, I don't even have to finish this description.
Speaker 2:Okay, what sea kelp?
Speaker 1:that's pretty horrible stuff you could just drown me at that point if we're that close to the water, because there's no way in hell I'm even licking that stuff, let alone eating it.
Speaker 2:Yeah, that's pretty bad stuff. That's pretty bad stuff I can't stand the smell of. Or that wrap. I don't even know what it's called. What's that wrap that goes around sushi?
Speaker 4:Seaweed.
Speaker 2:Seaweed.
Speaker 1:Ugh, seaweed's kind of different, but no sea kelp, I would rather eat seaweed. I would rather eat seaweed yeah.
Speaker 2:Than sea kelp. Ugh, that is pretty bad.
Speaker 1:So that's the one food. That's the one food you could hold a gun to my head and I'd be like see ya, I'm not eating it yep, what about you, dr domain?
Speaker 2:brussels sprouts are you serious?
Speaker 4:that's a good one not a good, not a fan of those you ate brussels sprouts, I know that's because he was taught to eat his vegetables. It was because we were first dating and he thought he had to I ate it and I left the table right away. Are you serious?
Speaker 1:yeah, I thought you liked him. You said, I'll try it, and then he tried it. Are you serious? You went and heaved yeah he had to. He had to look like he would eat him to make a good impression. Brussels sprouts are crap my figure too, so brussels sprouts.
Speaker 2:if they're just steamed or boiled or something, taste like shit.
Speaker 1:Oh, excuse my language, but if they are baked or fried, I don't care how you cook them. You can cover them in hot sauce and fry them in a deep fryer, and it still would taste horrible. Okay, they still smell. Yeah the smell.
Speaker 2:You know, I would like to say that my food would be like liver, but it's not Because I would eat that before I would ever eat rattlesnake, because I am so phobia. I have such a phobia to snakes I couldn't even touch the snake.
Speaker 1:That'd probably be number two. Well, no God, that might take over kelp for me. I'm not eating a snake, I can't, I couldn't touch it. The snake, that'd probably be number two. Well, no God, that might take over kelp for me.
Speaker 2:I'm not eating a snake. I can't, I couldn't touch it, to even go near it, and I don't care if it's ground up like hamburger I can't do it.
Speaker 4:If I knew it was a snake, you wouldn't even know what it is. Maybe.
Speaker 2:That's a different story. But when you know I would take that over a snake. I can't, I just couldn't. There's no way.
Speaker 1:No, there's no way she could. I can't, I would never want to. I mean, I'm sure that life or death I probably could.
Speaker 4:Your snake skin boots.
Speaker 2:So does it irritate you when you see food pictures pop up on your social media? No, once again, I'm a fat girl. I mean, I love food.
Speaker 1:Yeah, no, once again I'm a fat girl. I mean, I love food. So no, it absolutely doesn't. Yeah, I think it's kind of. It's kind of interesting where it takes us in society that we find that so interesting. I think it's more, I think it is more of a community thing than really like, oh, I'm so interested in food. It's more of a hey, I've, you know, seen that recipe, or I tried that recipe. Let me see what they say, you know type of thing, or that looks really good, I'm hungry. Where did they go?
Speaker 2:so have you ever tried any of these meals that come prepared to your house? Like not prepared services, not meals on wheels but like you're old enough for it how are you doing today?
Speaker 2:jane, you know what you'd be my meals on meal service. So just shut it. Well you'd be starving. Here's some mcdonald's shut up. Here's a mcdonald's that was rolling around in my car for the last two weeks, on the floor I would too, here's an m&m that I found under the seat. Here's a jolly rancher. So no, have you tried like? I don't even remember what they're called but we, we.
Speaker 1:So there's like hello fresh and there's like a few others, but no, I don't use god.
Speaker 2:No, I'm poor, I don't use them so we tried them for a while and here's the big advantage to those we spent less money on groceries because we weren't buying a bunch of crap, right, and we weren't buying all these extra things that we needed to make a recipe that sat in the cupboard the rest of the next five years right oh, what the hell do we use that for? So these meals come with all your seasonings, they come with all your sides, they come with all the herbs, all that business pre-portioned.
Speaker 2:Pre-portioned everything's good, and so what happened with us is we ended up spending a lot less money. We also didn't have to buy all these what I would call exotic spices spices you'll use once something more than salt and pepper, because, um, you know what I'm talking about. A lot of times you have to buy five or six different spices to make a dish and you're never, ever going to use them again. Did I lose you?
Speaker 1:guys. No, because that's what I just said. I mean, you're going to buy a one pound package of a spice that you're going to use and you've already paid for that.
Speaker 2:So I think that they're kind of a good deal if it's like one or two people. If it's a family, I can't see that happening. But we spent less money because we didn't buy a bunch of snacks, we didn't buy a bunch of extra stuff, we didn't have a ton of leftovers from a dish that we end up throwing out to the dogs because it's like, well, I can only eat so many leftovers, right, and you know.
Speaker 1:But for you two. I mean a meal service would be pretty perfect because it's just you two. Yeah, I mean small portions. You know you guys are old, you don't eat as much. That's hurtful.
Speaker 2:She called you old too, Dr Domingue. I mean to call me that is one thing I'll be here with my cane, can I watch, because I'm sure she deserves it. So anyway, that's uh, that was really kind of what I wanted to talk about is know, the kind of the weirdness of people taking pictures of food and having such an um you know, obsession with pictures of food and food itself. I don't know.
Speaker 1:Maybe it's just me, yeah, I mean, you know, you gotta think like Hell's Kitchen and stuff started in 2005 and that's kind of when it had a real uptick of popularity and people you know showing off more, yeah, saying I can, I could win that, I could do that, I could make that. Yeah, some people on their couch so who was the?
Speaker 2:who was the one that you remember starting kind of this cooking business? Oh, I'm, I'm not sure, justin Wilson. What.
Speaker 3:Justin.
Speaker 4:Wilson? Who the hell is that? Who is that? Justin Wilson? Oh, you youngins don't know.
Speaker 2:Who's Justin Wilson?
Speaker 4:He was a Louisiana cook, justin Wilson. Oh, I guarantee.
Speaker 2:What no?
Speaker 4:He was like one of the earliest ones.
Speaker 3:That's fine, I guarantee. Now I want to tell he was like one of the earliest ones. Cajun, them wonderful Cajun, you know, cajun love to shit and there ain't no two way about that. Like everybody else, and I got a bunch of them in one family and all of them are fine-looking peoples except one.
Speaker 4:Yeah.
Speaker 1:I thought Julia Childs was in it.
Speaker 3:Yeah, yeah, he predated. Oh yeah, julia.
Speaker 4:Childs.
Speaker 3:I was going to say Anthony.
Speaker 4:Bourdain for my generation.
Speaker 1:Yeah, I think he predated there, dated there, though maybe about the same time, but so I remember the guys, the guy from cookies barbecue used to come on and oh god, I do a cooking show too.
Speaker 2:Do you remember that? Like from cookies barbecue, he would have some barbecue recipe and he'd do that whole thing. But I remember julia's child's coming on and and doing her thing and um other that it just kind of sprung forward from there, helped people learn to cook, I guess.
Speaker 1:Learn to cook, or wish that they did.
Speaker 2:So, Bobby, where do you think you got your cooking skills?
Speaker 1:My grandmother. God bless her soul Both of them, actually because I had one grandmother that taught me a lot of recipes and I had another grandmother that put the turkey in at a different time every Thanksgiving, but it still got done by 6 pm.
Speaker 2:No, noon, noon, it would always get done at noon. I don't know, it doesn't matter what time I put that turkey in, it get done at noon. I don't know I I doesn't matter what time I put that turkey in, it's done at noon. So, in all fairness, the girls really didn't have a mom that cooked a lot when they were growing up god, is that putting it lightly, and so, uh, I do remember when they asked me to bake some cookies one time I went, oh my god, I went and bought cookies and put them on a cookie sheet and kind of warmed them up and said I mean, they were cookies, they were cookies and you know they were store-bought.
Speaker 2:But you know, you guys didn't know, other than the fact that they said Oreo on them. But no, I just really was not a good cook. Well, I wasn't a cook period, I just wasn't around, I didn't want to cook, I didn't like to cook, and then, after you guys left the house and I was by myself, do you remember I was in that townhouse that I bought out in West Des Moines.
Speaker 1:I thought you were going say do you remember I was in that nursing home, that I, oh my gosh, yeah, I remember the townhouse.
Speaker 2:So I bought a townhouse and I did not keep food in the house because I knew I would eat it and I was pencil thin.
Speaker 2:I mean, I was just a you know whisper of a thing and the girls would come over and they'd look up in the cupboards and I kept my sweaters and stuff up there because there was no food. And I remember Bobby saying if you look in a refrigerator I can guarantee you what's in there it's a bottle of ketchup and two bottles of water. I never had anything and it was yeah, literally. I had one, had one fork, one spoon, one knife, but don't come for dinner yeah don't come for dinner because we're not having it here.
Speaker 2:So that's uh, that's really all I wanted to talk about. Did either one of you have anything else you wanted to talk about, as it relates to the food craze?
Speaker 1:no, I'm for it, you it, you're for it, like I said I love food.
Speaker 2:Yeah Well, that's all the food insanity we have for today, or the absurdity thereof, and we appreciate you joining us here at the Rabbit Hole Studio. Be sure to follow us. We look forward to spending time with you each week. Please like us and if you have positive feedback for us or if there is a topic you would like us to talk about, drop us a short email at boomer and gen xer at gmailcom. If you have hate mail, not interested, keep it to yourself, shove it under that plate, put it under that food, grind it up, don't care, but until next week I'm jane burke and I'm bobby joy and you're stuck with us peace out later.