Mike and Pete talk about Bourbon tasting while recording via Skype. Covid*19 has them recording from home where they decided to taste two different bourbons. Mike had Jefferson's Small Batch Aged at Sea and Pete had a whiskey from Rogue Brewing.
Pete talks about an experience tasting parmigiana at a restaurant and Mike talks about a dinner he had at La Familia in Philadelphia. Mike talks about the Amarone wine he had in Philly and Pete talks about the wine in Italy.
More discussion is had regarding their new podcast audioish and Petes beginner audiophile journey. Pete wants to keep Mikes Monolith M565C headphones and talks about buying a pair of Philips Fidelio X2HR headphones as well. They discuss exchanging some of their gear to record a new episode of Audioish.
Here's a snippet:
Oh, okay. Well, we'll have to go back. A couple episodes. Probably. It might have been Episode two where it had mentioned to you that somebody had given me a bottle of bourbon, and at the time, I couldn't really remember because, you know, I wasn't at home and it wasn't staring at the bottle, but I have the bottle in my hand, so let me know you would have. And if you remember, I think you used the word gimmicky. But yes, if you didn't, I did. So here we go. Here we go. Um, the bourbon is made by Jefferson's. It's ocean aged at sea and it says, blend of straight bourbon whiskeys. Very small batch. And then there's a little label on the side, and it says, Ocean aged at sea. Ocean voyage 17. Hand selected by Bourbon Street Barrel number five. Batch number 1 40 Bottle number 30. So it makes it sound very special. Yeah, well, when at the top on around the neck even says voyage 17. That's special.
Check out our other Podcast Audioish at https://audioish.com
#autoish #autoishpodcast #bourbon #bourbontasting #foodie
Mike and Pete talk about Bourbon tasting while recording via Skype. Covid*19 has them recording from home where they decided to taste two different bourbons. Mike had Jefferson's Small Batch Aged at Sea and Pete had a whiskey from Rogue Brewing.
Pete talks about an experience tasting parmigiana at a restaurant and Mike talks about a dinner he had at La Familia in Philadelphia. Mike talks about the Amarone wine he had in Philly and Pete talks about the wine in Italy.
More discussion is had regarding their new podcast audioish and Petes beginner audiophile journey. Pete wants to keep Mikes Monolith M565C headphones and talks about buying a pair of Philips Fidelio X2HR headphones as well. They discuss exchanging some of their gear to record a new episode of Audioish.
Here's a snippet:
Oh, okay. Well, we'll have to go back. A couple episodes. Probably. It might have been Episode two where it had mentioned to you that somebody had given me a bottle of bourbon, and at the time, I couldn't really remember because, you know, I wasn't at home and it wasn't staring at the bottle, but I have the bottle in my hand, so let me know you would have. And if you remember, I think you used the word gimmicky. But yes, if you didn't, I did. So here we go. Here we go. Um, the bourbon is made by Jefferson's. It's ocean aged at sea and it says, blend of straight bourbon whiskeys. Very small batch. And then there's a little label on the side, and it says, Ocean aged at sea. Ocean voyage 17. Hand selected by Bourbon Street Barrel number five. Batch number 1 40 Bottle number 30. So it makes it sound very special. Yeah, well, when at the top on around the neck even says voyage 17. That's special.
Check out our other Podcast Audioish at https://audioish.com
#autoish #autoishpodcast #bourbon #bourbontasting #foodie
Pete: 0:07
All right. Welcome to the autoish podcast with Mike and Peter. How's it going, Mike?
Mike: 0:17
Oh, I'm awesome man. All good
Pete: 0:20
Good, Good. I am really excited for this episode. I've been looking forward to it since we first are discussing podcasts in general. We are going to take a moment, take a breather, relax a little bit and review some bourbon.
Mike: 0:43
Yeah, we've been talking about bourbon since Episode one, and we have not touched a drop of bourbon. Yeah, so now it's a little unique because we're both at home. Yeah, we're connected on Skype and we're not at the dealership or any other place of business where it wouldn't be cool to be drinking bourbon. So, yeah, it's the perfect time. The gloves are off.
Pete: 1:08
Yeah, no one's got to drive anywhere. It's a perfect time to Sit back. It's Friday, You know, it's a good time to pour glass and just kind of appreciate. Um, you know where we are.
Mike: 1:22
Well, let's get to it.
Pete: 1:23
Yeah, um, so I'll tell you what I have, Okay? It's It's actually a whiskey. It's not actually considered a full on bourbon. It is dead guy whiskey made by Rogue Rogue as you may know them from their beers, So yeah, I I first had exactly I remember the first time I had rogue dead guy ale. I was that Skylark. Um I was there for lunch. They had a bar cart going around the guy who had the bar card. He was like, You know, we have these Moses and whatever it was, but if you want, you know, I had, like, a burner. He's like, if you'd like, this is a really good beer. Give it a shot. I was like, Okay? And it was great. It was perfect. Um, I really enjoyed it. And then I saw this on the shelf and I jumped right in. So rogue dead guy, Whiskey is my weapon of choice. What do you got?
Mike: 2:21
Oh, okay. Well, we'll have to go back. A couple episodes. Probably. It might have been Episode two where it had mentioned to you that somebody had given me a bottle of bourbon, and at the time, I couldn't really remember because, you know, I wasn't at home and it wasn't staring at the bottle, but I have the bottle in my hand, so let me know you would have. And if you remember, I think you used the word gimmicky. But yes, if you didn't, I did. So here we go. Here we go. Um, the bourbon is made by Jefferson's. It's ocean aged at sea and it says, blend of straight bourbon whiskeys. Very small batch. And then there's a little label on the side, and it says, Ocean aged at sea. Ocean voyage 17. Hand selected by Bourbon Street Barrel number five. Batch number 1 40 Bottle number 30. So it makes it sound very special. Yeah, well, when at the top on around the naked even says voyage 17. That's special.
Pete: 3:31
Yeah, I do wonder what being out at sea would do for the bourbon.
Mike: 3:42
OK, this is me taking off the wrapper. Oh, there we go. All right.
Pete: 3:48
Does it say how long it's aged, Does it say that?
Mike: 3:50
Didn't say that. No, not a word. It's probably like four days.
Pete: 3:53
Yeah, right. I think to be considered a bourbon. It's got, like, a minimum of six months, I think is what it is.
Mike: 4:01
Yeah, I'm just looking to see if there's anything, I'll tell you. And it's not there but, you know, that also doesn't mean that it was at sea for six months.
Pete: 4:11
Yeah, Yeah, I'm looking here. If I got any special details on mine here,
Mike: 4:19
What's your What's your proof? You looking at 80 90?
Pete: 4:23
What am I looking at here? 40% so 80 proof needed proof. Yeah that's a good sound, though. That's a good sound.
Mike: 4:35
Well, it's just like....I have to say. It actually has a nice smell to it. I mean, almost good. I'm gonna pour a little bit here. Okay? All right here you go.
Pete: 4:52
all right. Well, I just wanted to note the difference in the color I'm looking at, like, yellowish gold. More like, um, almost like an apple juice, like, slightly darker than apple juice. And you got, like, an oak. Like, almost like a dark honey.
Mike: 5:08
Yeah, I think, um, yeah, I think honey's about right. Yeah. In terms of color, I think honey is a good maybe a little, It may be a little apple juice to. But on the definitely more honey side, for sure.
Pete: 5:23
Yeah. And then your bottle has the nice, like cork stopper. And there where I have the old school. Ah, metal. Um, like plunger with the rubber washer around the edge.
Mike: 5:40
Yeah, It's like an old girl sphere. Yeah, Bottle with the Yeah. So they were probably putting beer and those just a couple weeks prior? Probably. All right. Let me see what you got there. Oh, yeah. Nice.
Pete: 6:01
Yeah, I went a little heavy on the poor.
Mike: 6:04
Yeah, you could say I was around. You know, what I want is I want to get the Friday night. That is true. I wanted to get the audio in. I'm gonna let you, I'm gonna let you go first.
Pete: 6:18
All right. Well, I'll tell you right now, from just a smell standpoint, like I'm getting apple, like, right out of the gate. I'm looking to read if it's got anything that says anything about apple sure getting an apple right away
Mike: 6:35
is it like a good apple? Or is it just, you know, like a fake apple smell?
Pete: 6:40
fruity like intro? Not Citrus, though, um, um you can tell it was not aged.
Mike: 6:58
I can see you on Skype. I know that our listeners cannot see your face, but maybe not Great. Um, you can tell it's not good
Pete: 7:14
Yeah. Yeah, he's not into it. He's not into it. Um, you could tell. It's not age very long at all. You're getting, ah, grain and barley. Um, like, right up front. Um, you're not getting much wood, oak, caramel. And then there's like I said, like, there's that sweet apple.
Mike: 7:38
I'm gonna guess there's very little smoothness there If you're getting grain and barley up front here. Yeah.
Pete: 7:48
Yeah. Um, I do like the apple. There is this, like, apple flavor, that is like clear. Like I can tell you. Like, you know, it's it's ripe. It's kind of like it has, like, um, like a freshness to it upfront. But that's probably cause it is not aged really all that long. Um, and I'm come drink some water.
Mike: 8:18
Oh, that's not a good sign. All right, let's go.
Pete: 8:23
You got yours just at sea. It's Ah, Captain Mike. Let's go on a cruise.
Mike: 8:30
All right, all right. Cool. Well, let me, uh let me give you a little take on the nose here first, Okay? I'm gonna go with pear, Okay? In the er, in the nose. Definitely. It definitely has some pear to it. Um, it's quite pleasant very, very smooth in terms of smell. It's not harsh at all. It doesn't smell strong, either. Very little, um, sense of alcohol in the smell, which is pretty interesting. All right, let's give it a try. Yeah. All right, man. Um, that may be one of my favorites. Um, I have, um Let's see, first flavor that that hits my palate immediately is caramel. There's a little bit of sweetness to it. Um, it is very, very smooth that I did not expect that. You know, unlike you, I'm not going for water. Actually, I need another taste, and I could get a little more in the second.
Pete: 9:52
Yeah, Yeah, for sure. Well, you know, as I'm thinking about it, if it was on a ship and get the ship constantly in motion And you know that alcohol swishing around in the barrel might extract some more of that would flavor.
Mike: 10:10
Yeah. Yeah, there's definitely an oak after-note. It's It's not up front though. Um, very, very smooth man. I don't think being at sea had any impact on this. I think this is really good bourbon. Seriously. Yeah, I think, I don't know. It's not a soul to hear anything like that. There's something very special about it man. I have to admit, I don't know. I'm kind of wishing you were here so you could taste it. No doubt this is really good man. I'm going for a little more and pouring another.
Pete: 10:47
that's, uh, for next episode, I might have to find myself a bottle, and I probably won't be on ship voyage number 17. But maybe I'll get 23 or 24.
Mike: 10:58
Yeah, I'm digging it. I'm definitely, but right now I'm craving a good cigar. Yeah, like just a really well paired cigar with this. And I'd be a happy guy out on the patio, out back, watching the sun set
Pete: 11:14
Yup my brother in law and I before all the Coronavirus stuff started. Sweet little fire pit. We had bourbons. We had cigars. Our wives were, like, you know, enjoying the fire pit. We're all talking. And I said to him, I don't know what it is, but I like the pairing of a good cigar and a good bourbon,
Mike: 11:32
Yeah, there's something very magical about it, man. I know that's a strong word to use, but there really is when they've properly paired it's really something special.
Pete: 11:42
I agree completely, and I don't even like you said, I don't know what it is either. Um, you know, we go golfing together every now and then. And when we bust out the cigars and have a bourbon, um, at the end of the match, like it's that same feeling you get with, like a wine and cheese like there. Is that that similar pairing where you're not exactly sure what it was, But something kind of hits right? And it makes both things like better.
Mike: 12:13
It's, You know what it is.
Pete: 12:14
I can describe it exactly. A cigar on its own. It's pretty good. Okay. Bourbon, on it's own is pretty good. You put them together. It's like getting double bounce on a trampoline.
Mike: 12:28
All right? Yeah, I'm gonna go with it. Yes, you know, it's....
Pete: 12:32
like you just it's that feeling of that. You're twice as high as you were before. Ah, and its end Some, um it's a double bounce on trampling. That's where I'm going with.
Mike: 12:47
All right. All right. I got it for me now. Um, a good glass of bourbon. Real nice good cigar, for that matter is nice. But when I put them together and for me, like I was saying before on the patio, the sun setting on a nice fall evening. Um, you know, there's a little bit of a buzz there. You know, a good cigar will give you a little bit of, nicotine in your system. You get some alcohol and it just all comes together. It's special.
Pete: 13:26
Yeah. Yeah, I'm with you. I'm with you. This my selection today, the rogue. Maybe it's gotten better over time. Um, but at least this version of it won't recommend won't finish the glass, But maybe there's a There's a cocktail here that it could be You could win it over. Maybe there's like,
Mike: 13:53
I'm gonna Yeah. I'm gonna say you you're probably onto something. It might be the perfect place to use that. Comparing some other way,
Pete: 14:01
I could see you know Ah, Fall day. Get it with, like some cider, like, you know, on ice even may be hot, but on ice, I'm thinking with, you know, maybe an apple wedge and call it a day. And Martha's There were two little initially alcohol, like, really noticeable. I mean, is it like, yeah, in your face? face?
Mike: 14:22
Yeah. Yeah, because this is even like I was saying, even the smell was not really strong about, um how about 90?
Pete: 14:35
Yeah. How do you feel about four roses? Are you Are are you a fan?
Mike: 14:40
I haven't tried it.
Pete: 14:42
That's that's a good one to go to. I feel like, um, whether you're buying, like, the standard bottle or their More exclusive, um, or smaller batches or whatever. They tend to be a consistent product every time through, um, and that that one. Like my friends and I like, if we're going to splurge, we'll get, like, one of their small batch bottles, 60 bucks, 70 bucks and and go with that. Otherwise, they're regulars is great as well. Um, And then, um, bullet like, that's That's a really solid bourbon. And their rye is great, too. And I'm not a rife fan, but their rye is Very good.
Mike: 15:27
Yeah. Speaking of a rye just had, and I've had this before, but, somebody at Christmas time gave me a 10 year whistle Pig know myself, so yeah. Yeah, it's I don't know if I would. And I'm probably more fan of this Jefferson's than I was of that. That's a really good whiskey, but Damn, this is smooth. Very pleasant to drink. So definitely a recommendation for me. For anyone who likes bourbon for sure. Yeah. This is definitely good and I'm still going after it.
Pete: 16:00
yeah, you know, we should actually consider doing an episode where we go to a distillery and like, without it cool, that would be cool. Uh, there's so many good ones around. And I mean, we have, like, one of the best, uh, bourbon distilleries in the country is in Brooklyn.
Mike: 16:20
Oh, that would be so cool.
Pete: 16:22
Um, it's idow Jean, and they They're bourbon for last. You know, probably six years has won awards every single year. Um, that is my favorite bourbon. Their standard bottle goes for 70 to $100 depending where you go. And, um, but really, really good stuff. And if you go to their distillery and you go on their tour, I've heard that if they try something that doesn't make it to market or if they mess up potentially, they'll actually put the bottle them still. And you can buy them at, um, after your tour. And some of them, people say, are better than anything you can buy in the stores.
Mike: 17:10
Wow. So it sounds like our one of our episodes where I talked about going to Bennett Jerry's. Yeah, yeah, yeah, getting this. You know, the seconds that stuff at the end of it, Yeah, there's this didn't come out right. This has got too much heat, our conscience, which I still remember to this day. I paid, like, $2 for the height, and it was it was nothing but eat, but yeah, so I was
Pete: 17:37
never just aren't getting off topic here a little bit, but I was never in tow. I never really liked ice cream, My growing up fives like whatever. It wasn't like my thing. But Lisa, she's really into ice cream she'd like. That's like her favorite dessert. Or like it's, you know, her special treat. So we've gone to a bunch of different places when there's a place just up the road from the dealership, it's Gabriel Fountain, and the way they do everything by hand right there. It's almost gelato like it's that creamy like really luxurious tasting And when we go there, if you want to buy, like by the scoop on the cone, it's like, you know, maybe four bucks or five bucks, but if you buy a pint, it's like nine bucks. It's like three times as much ice cream. But I'm just like,I'll just get a pint every time, like right? I don't need it on a cone. Just give me a pint like I'll figure it out from there, you know, and it's and it's always good And they actually did. Um, they had their Oreo cookies and cream ice cream when we got a point, and it was like 90%. Oriole was the craziest, like it was like, uh, you really had to, like, ration it out. Otherwise, diabetes would've said it immediately. I mean, it was it was so
Mike: 18:54
sweet, but that's like the beginning of the run or the end of the run. Yeah, they're like they're feeding the oils into the machine and they're like, Yeah, OK, turn it that dial it down and then stuff that's coming out of the end, they're like, OK, put that in the second,
Pete: 19:11
right? Yeah, yeah, something like that, cause it was It was really It was really good. Um, but, you know, anyway, I think for next time around, I'll get a fresh bottle, try something completely different. There's a few different brands that I wanna give a shot to for bourbons.
Mike: 19:31
How cool. Yeah, I got some more upstairs. I haven't opened this. You know, this is just one of them. I don't really drink that often. So goes a very long ways from me. And I keep people keep giving it to me because they know that I like bourbon. So right. I have tons of unopened bottles. Yeah, way. Do it this way. But next time, we should try and do it together. Yeah. Pick the senate. We could both be like, you know. What
Pete: 19:54
are you thinking? Yeah, well, look in your your cabinet. See, if you have something that's unopened there, that's a little unique, and then just text me what it is. I'll try to see if I can find it. Oh, cool. Yeah. Yeah. There's a place in Warren that I'll go to every now and then, and I'll go find things for me like that, you know? So, yeah, they usually have a good selection, too. I'm like, uh, usually after a long week, like a Friday night when I get home dinner with a bourbon, and that's usually my go to. But now, since we're, you know, in this shelter in place, every day feels like Friday, which you've got to be careful about. Carol. Last night we did, we did homemade pizza, and I was like, wine sounds good. And then, like, you know, you're halfway through the bottle and you haven't even put the sauce on the pizza. Yep.
Mike: 20:46
Yeah. There's something about cooking and wine we're drinking in general for me. You know, I love to cook, and I'm the cook in the house so thes Last couple weeks have been really special cause you closing the dealership three. I'm home by four. Were you no sooner. So I usually don't get out of there right away. I work out and then I'm upstairs in the kitchen five o'clock, like yet. Now what? I mean, let's let's cook some dinner.
Pete: 21:15
Yeah, yeah, way Got
Mike: 21:17
what? You know if I'm cooking. Sorry to cut you off. I don't know if I'm cooking like Christmas dinner. It's It's soon as noon rolls around like, OK, I have a glass of wine getting the turkey ready. And then by the time everybody's ready to eat like, Whoa, I got
Pete: 21:34
yeah, yeah, absolutely. I love I do. I do love cooking. I wish I knew how to make more things. And Lisa, she's gotten really good with, um, like, with her dicing skills. And so she could, like, get that onion down to, like, perfect squares now, and
Mike: 21:55
well, that's so
Pete: 21:56
like and I struggle with that. I'm more of like a sloppy cook. I get messy with things I don't measure. Shit. Go for
Mike: 22:03
it. Yeah. I'm, uh I'm more like you, but I did take a couple of cooking classes which were really helpful in the skills aspect. Actually took a couple of Viking cooking classes. Cool. Yeah, at night. Here. Where's that at? 90 acres. Okay. Yeah, Yeah. Have a cooking school. There's fantastic. We saw someone. I mean, it was me and a bunch of younger. Um, you know, women, right? That was the only guy in the entire class at, like, 12 people. And they were all, you know, they they probably don't work and I don't mean to say that in a bad way. They just you know, you go to cooking classes, right time, and I'm you know, I was just the only guy in the class was kind of cool. Yeah,
Pete: 22:48
that's awesome. We were at 90 acres, and I think they were doing, like, a, like, a walk around of the like kitchen area. Because you can kind of see it. Yeah, in
Mike: 22:57
that school open. Yeah, yeah, yeah. And you're that when you get a turn. At least when I did the class, you get a turn at the range. Top Giant Viking ranged up in your on camera and there there's a big TV and the rest of the class of watching you watching you cook. And it's kind of like a TV show sort of thing. Actually, all
Pete: 23:19
school, that's really that's really, really cool. That's one of our like, favorite places to go. Um, it's like our properties. Very special. Yeah, it's nice. We went there for our anniversary. The last, like, two years and I want to say was like, three years ago, we did the chef tasting menu, and, um, you it was good, but they They had some really odd ball things on the menu that I was like, I don't really want to eat this like, legitimately raw piece of octopus. Like I was like, I don't That's not in the house.
Mike: 24:01
Yeah, Amy's is very adventurous, and we'll eat pretty much anything. Yeah, I'm not that way. Yeah. We went thio to a restaurant called the Canal House, which is here in Jersey. It's on the river on the border of New Jersey and Pennsylvania, and I'm trying to remember what town is. I think it might be in Milford. I don't remember exactly, but But they the menu is predetermined. Yeah, So when you get there and there's five courses, you get to look too many, but it doesn't matter. They're just giving you a heads up. This is what you're going to eat. Yeah, and every night is different. So I think it was the second course. It's pathetic. And I'm like, you know, I mean, it's not my favorite. Yeah, I I'll eat it. Um, but it said on the menu rustic at that, so I didn't really think much of it when it came out. It looks like a blob like a square of spam. But chunky bits of working. Yeah, in. They're not going. No, no, no. Skip right over that. Yeah, Yeah. I'd like to use the word rustic. Now, when I when I described food? Yeah, there's a rustic pat them, like God is big trunks of liver,
Pete: 25:24
that's what. Yeah, If you ever have you ever mess up, just say it's rustic or deconstructed. That's the other one you gonna say?
Mike: 25:30
Oh, yeah, yeah, yeah.
Pete: 25:32
Um, yeah, we went toe. Um,
Mike: 25:36
actually, it was
Pete: 25:37
90 acres, and they had It was Ah, it was a tartar of some kind and that I mean, it is what it is, but, I mean, we ate it, but it was like, Is it worth the risk of eating this, like, raw thing? Like, for the delicious it like,
Mike: 26:00
Right. Well, you'd like to think that the restaurant where the chef is smart enough to know that this is safe, right? But it also I I just thought of something to, um Our dinner that night at the canal house was outstanding. Yeah. I mean, really, really special. Service, you know, it's okay. You know, I'm not a fussy person, and I'm not high maintenance. I don't need much. I really don't. Um But I did feel a little forgotten. I'm like not looking for much, right? Come by once in a while. Yeah, that's it but the food was so great.
Pete: 26:41
you know, it's funny with all this, like, you know, shelter in place stuff. You do mean like you miss that. You know you don't like,
Mike: 26:48
Yeah, I'm a foodie.
Pete: 26:50
Yeah, us too. Well, here's a good question for you. Have you thought of what you want to do to kind of celebrate the end of this shelter in place? That what? What's something that you and Amy might do?
Mike: 27:02
I kinda haven't. I haven't thought about it, But now that you ask, or now that you put into my mind there's this little restaurant that's very close to our house out in pittstown, which, you know, it's kind of the middle of nowhere. Tiny little town. It's a restaurant called Dukes, and it's this little pizza place. They do a lot of take out but there's not a lot of people that dine in, but their chicken parm is ridiculous. I mean, I would put it up against Uncle Vinny's clam Bar in Raritan. Some of the best chicken parm had in New York. It is outstanding. I don't stray from it. You know, I always look at the specials, but I never ordered anything except for chicken parm, because it's always on point and so well done. And it's always way too much food.
Pete: 27:52
right? It's a good way to celebrate at the end of at the end of this thing.
Mike: 27:56
And, you know, for me, chicken parm is kind of like the, It's the reference point for Me for any Italian restaurant. Yeah, it seems like an easy dish to make, but it's not easy to make, right? Yes, and I immediately know if that restaurant's got you know, the chops or not.
Pete: 28:16
Yep, I agree.
Mike: 28:17
That's just my reference point for any restaurant.
Pete: 28:22
I think for a restaurant, it's like the quality of the cheese is that they have, you know, and Lisa and I went to a place and providence, and it was in their little Italy and the waiter comes over is a small, like hole in the wall. Please. Waiter comes over and we're talking to him, and he's like, We got a long way to go with him and he was like, Just stay right here. I'll be right back And he, like, comes back with these hunks of Parmesan cheese and he's like, These were aged for however, it was older than us. Like the cheese was legitimately like 15-20 years old. And he's like, try this and I've never in mylife, we still talk about that and like we both look up and kind of like drool a little bit When we think about this, like it's important, that's so you know, and like So I think with a Parmesan dish, you can tell the quality of the cheese, the care and the sauce, and you get a good sense for Was it cooked long enough? And you really you do get a good sense of that for sure?
Mike: 29:30
Yeah. Did they treat the chicken breasts right? That they pounded out a little bit, but it's not too thin. Yeah, and is it? You know, moist still, even though it's crispy on the outside. I mean, there's so much that it's so difficult. And somebody who has tried to make the perfect chicken farm and failed almost every time, at least by my standards. You know, I really appreciate somebody that knows that making.
Pete: 29:55
Yeah, um, I think a key right is that is the sauce and for, um, for secret Santa this year, my younger brother got me four cans off Frank Pepe's tomatoes, whole tomatoes, and Frank Pepe, I believe, is the oldest pizza place, um, in the Northeast. Okay. And I think they're in Connecticut like you. Even I want to say so. When he got it for me, I was like, Thanks, man. Like, cans of tomatoes. Okay. And he's like, they're the best tomatoes like that you can get in the in the United States. I was like, Okay, sure. Well, he was 100% right. Wow. It their whole tomatoes. I don't know what they're doing or where they're getting them from. It's not anywhere around here. Um, and they are outstanding, and they automatically elevate the sauce, no matter what. So if you're in Connecticut, find yourself Frank that bays get some cans of tomato, by all means taste their pizza. But, um, the tomatoes, that was actually a really good secret Santa gift. I was super happy about it. Especially last night when
Mike: 31:08
That's so cool. So now that we've veered into this foodie world, yeah, and we're both obviously foodies. I have to tell a story about this restaurant that that Amy and I went to, and this is probably, like, 4 or 5 years ago, and it reminds me of you talking about the Parmesan cheese. Yeah, because this is a story that we tell all the time. So we were with another couple who lived in Philly, and, one of Amy's really close friends. Her boyfriend at the time John said, Oh, we should really go to La Familia, which is this really old Italian restaurant in Philly. So we go there, and I swear we just stepped into the Godfather. I mean, there's white marble. They're pushing the maitre D's pushing carts around with, you know, with different desserts are coming around. They're like polished silver carts. You know, they've got white gloves on and there's the maitre D's got like, you know, a towel over his forearm. And we, uh we're sitting there, the four of us, and I'm immediately going ahead.
Pete: 32:34
How thin was his mustache, right? Like I could just picture him with the thin stache
Mike: 32:39
Dude. I swear to God, that whole thing was like, they're like, we're just gonna be like it was gonna be the movie. Yeah, we're just gonna be the booth, so and it is really that old. I mean, it's like the restaurant goes way, way back. I don't know exactly how old it is, but all the fixtures are old and they're super ornate. And it's just like, I swear we're in the movie. So I go downstairs, I need to use the rest from the restrooms are downstairs. I go downstairs, there's a grotto in the basement and all of the wine cellars down there. And there's racks and racks of wine in these cages. And I'm like, Yes, this really cool. This whole place is cool. So I go upstairs and I'm not a huge Sommelier but I'm knowledgeable enough to get in trouble. You know, I was really into wine at one time when I was younger and, um, know enough to get in trouble. And, uh, so the Sommelier comes out, he's got this giant book, and it's all leather bound. You know, it's got all the labels from the different wines in there, and I'm looking at this book. Holy shit. What the? You know, what am I gonna get? And I'm like, Okay, we'll just go with a nice Chianti or something. but I'm just you know, I'm overwhelmed by this thing in this some Diego's Listen, how about it? They have a nice one. I said, Yeah. Okay. And I look over John like Yeah, OK, that's that's fine. He goes, What do you like? I said, you know, I like something a little dry. We're gonna have to go read. Um, you know, what do you recommend he goes? Oh, I got a perfect Amarone for you. So I go. Yeah, Amarone would be awesome. I love that. It's a little bit sweet. I don't know if you're a wine guy, but they basically take the grapes. They put him out in the sun and they let them start to almost turn into raisins like, you know, that's what the raisin is. But and then they make the wine so that the the sugar content is high so that therefore the alcohol content ends up being high and they're a little bit. The wine itself is a little bit sweet, but it can be very dry. Is it really? It's a great wine that someone I got this great Amarone for now, the thing hasn't no prices. Zero, not a single price. I never asked. John never asked and this Guy comes back with this wine. He pours a little bit. I tasted only it was, It was so, so good. So the whole night we joked and we ended up. We had three bottles. I mean, we just had this awesome. No, I mean, spectacular dinner. And, you know, the first file's gone and then the, you know, assembly or to make sure he's like, Hey, you know, what do you think you're bringing up? Uh, I'm like, halfway through dinner and John says shit, we're washing dishes. Oh! $1000 a bottle or something way, didn't you? Yeah. So But that's the funny thing. Is that the end of it? I mean, it was it was an incredible experience. It was a fantastic just, you know, a life changing kind of dinner. Like you having that Parmesan cheese. Yeah, we talked about so many times. Um, and by the way, that the bottle turned out to be 100 bucks. So it was completely damn mind blowing forus. Yeah, And he took care of us.
Pete: 36:13
Yeah, that's great. Oh, my gosh. That's awesome.
Mike: 36:15
Yeah, it was so great. I mean, the whole time, I'm like, Damn, it's probably $1000. Yeah, Not cool.
Pete: 36:23
Well, I did get myself into trouble. Once.
Mike: 36:25
Did you just pour a little more of that whiskey?
Pete: 36:27
I did? I did. It's, uh yeah, I
Mike: 36:31
It was another pretty good pour, too.
Pete: 36:34
Yeah, it's Friday with it. It's a pandemic. The world is ending. I'm gonna have to see if you can actually hear. Careful. Yeah, Perfect.
Mike: 36:51
All right. Now it's kind of a heavy pour for me.
Pete: 36:55
Yeah, I got myself into ah into a little bit of trouble. We were out so We have two couples. They're close friends of ours. Um, we went to We went to char, actually. Okay. And when we go out, you don't wait.
Pete: 37:13
We haven't gone yet, I know, and the owners are customers.
Pete: 37:18
Yeah. Great spot. Always, always good food. And when we go out, the six of us, we always go all out like everybody orders drinks. Everybody order starters, if not to everybody. Orders salad. Main course like desert. Like we go all out and we say up for it like you actually make it like a big like a van. That's awesome. So when I went with the menu, nothing was really hitting me. The waiter right off the specials and the word tomahawk sounded funny. And I was like, I'll have that. And, uh, not like thinking Tomahawk Steak or anything. This thing comes out, and it's like twice the size as their biggest plate. It had been aged like, I don't know, six months or a year or something. The Mai Mai one steak, like, basically doubled. Everybody's being coarse, like it took our bill from, you know, manageable toe. Like everyone being nobody wanted to split evenly after after I ordered that thing right in the Bill Gates. And so we're driving home. Lisa's driving at this point because I had too much, right? We're driving home, and Lisa was talking. And she's like, Where are we going to go on vacation this year? And I was like, Sweetie, if you saw the bill tonight, that was sufficient. Like, I totally messed that thing up. We had It was like a $1,200 bill, like, and I couldn't even finish the freakin' steak. It was so big. So that the next day I turned it into a cheese steak, like I was like, What we're gonna do this thing is what you do with this thing? Yeah. You know, um, but I learned, you know, how big is a tomahawk? I know
Pete: 39:01
now. And, um, when you ordering the specials, the price tag is not attached. So you might want to, like, ask
Mike: 39:09
Yeah, it's okay. That's better.
Pete: 39:10
Yeah, I learned I learned, but hey, here, I'll tell you it's an embarrassing story.
Mike: 39:14
But then again, that's coming from the guy that, you know, let this family a pick out the wine that never asked. Right? Right. Well, you guys. You guys looked out with that. That's a good deal.
Pete: 39:23
I actually, can you, like, do you remember the actual name of the wine?
Mike: 39:27
I don't, I don't. I wish that I saved that information, but no you know, the whole time through dinner that I was just like, Oh, man, we're done. We were laughing about it and joking, and we're washing dishes. And, you know, John and I were like, This is funny, but, you know, we were just lucky. I wish I had. Yeah, but a good Amarone is a good amarone. Yeah, just if you've never had one, you should really try If you're a red wine guy.
Pete: 39:56
When we were in Italy, we like our family is not big wine drinkers, but that's all we drank. And the difference in the wines from Italy versus the wines in America are completely different. And we noticed right away, like the headache that you get sometimes when you drink wine in the United States vs in Italy are completely different. The, um, like you don't really get a headache there. And I guess it's the sulfates they don't put sulfates in that wine and off the the taste is different. The feeling is here a lot of times, if I drink a wine within one glass, I have a headache. I know a lot of people were the same way. We did not account about it all in Italy, and we ended up drinking wine. Most of the trip one night we tried grappa. And I think one night we had some kind of like orange drink that ever like a cocktail that every mystery can forget what it was called. But, um, we drank wine the whole time. It was great. Like, and it sure turned me on to live in this place. Gives a lot of people headaches.
Mike: 41:09
Yeah, definitely. Yeah. and I don't know, over there, I mean, I don't know much about their wines over there. If you're having, like, a table wine, is it, you know, is an unfiltered and is there some yeast actually in the, you know, in the bottom of the bottle or whatever? I don't know. I do know that, um, when you when you brew beer at home because I used to brew beer at home These a sentiment in the bottom of the bottles is just yeast. It's expended yeast or died or whatever. No longer active because the sugar took over. Um, but yeast is high in vitamin B 12 and it's really good treating. Generally don't get you don't get headaches from even if you over drink. Like, you know, homemade beer.
Pete: 42:07
right now. When we were in Italy, we like, became we missed it when we came home, like we were like, Oh, like we can't drink. Why? There was also a difference, I think, in the alcohol content to because you could have two glasses and feel like, fine versus, like, something here. It hit you a little different,
Mike: 42:31
huh? Yeah, maybe it's not as strong there, you know. Maybe it's just more like I mean less alcohol. I understand they drink a lot more regularly. So you see, it's not
Pete: 42:43
So we flew into deadly whatever it is eight hour flight. We landed. We took a cab from the airport to our hotel in Rome. we went upstairs, put our bags down. We laid on the bed for maybe seven minutes and my wife's cousins arrived. They live in Rome and they're like, Come on, let's go out. And we were jet lagged and tired and like, Where the hell are we? Wait And we went to the Spanish steps and we did all this stuff and let's go out for lunch and, you know, our time. It was like, two in the morning, but their time it was like regular lunch, like late lunch time.
Mike: 43:21
Yeah, they're I think they're, what, Six hours ahead?
Pete: 43:24
Yeah, something like that. And, you know, we had, you know, wine and pasta and all this. And, you know, they're ordering for us because we're like zombies, you know, like, we're just like I don't know. And they're like, Well, you should get this because that's a traditional Rome dish and you should get this because this is whatever. And, um and but we ended up having like, a lunch wine, like a wine that's typically drink at lunch. And I was like, That does not exist, you know?
Mike: 43:55
Yeah, like it's like when I was at the factory and, um, in Germany that the guy's working on the assembly line are allowed two beers at lunch.
Pete: 44:07
What?
Mike: 44:08
Yeah, you're allowed to have two beers, and that's that's normal for a guy like, Yeah, I guess it takes the edge off the afternoon.
Pete: 44:17
I guess so, Yeah. Meanwhile, like what's lunch like in America when you're working, you know, as it is, it's Let's see if I'm in Freehold. I have 20 minutes and, like, I'm running out to get a salad and, like, ice T. And I got 20 minutes to eat in my car or something.
Mike: 44:36
Yeah. Oh, if I'm at the dealership, if I eat lunch it all right, I'm in the lunch room for, like, five or 10 minutes. Yeah, and it's It's really just the amount of time to eat that. Yeah, that's it. That's it. Yeah, I'm in there and out of there. I got stuff to do.
Pete: 44:51
Yeah, for sure. I'm with you. Um, so for the next episode, we should for the next bourbon episode that we end up doing. I like the idea of doing the same bourbon and just discussing it in more detail. That kind of get extract more
Mike: 45:07
than I think. I kind of like what we were talking about with audio. Yeah. You know, I really like to just kind of do is a blind side by side. I don't want to influence you. And I hand you a set of cables. All right, say, this is what I think they sound like. Or, you know, we're a different component. Like, you know, I really want you to have the the dragon flight red. Oh, yeah, because, I mean, it's double the price in over the black.
Pete: 45:35
We should maybe like meet at, um What's the farm?
Mike: 45:41
Oh, perfect. Profetta Fram.
Pete: 45:43
We should maybe we'll meet there. Exchange equipment.
Mike: 45:48
Yeah, sure and then, um and that way we can continue with the audioish. So if you're a listener cool. You know that if you haven't checked out the audioish Podcast I'm about to take on some custom made cables.
Pete: 46:02
I'm looking in the background. I can see you got some, like goggles. A blowtorch is a clan. Got dental, like microscope or something. Way. Got all kinds of stuff.
Mike: 46:13
Oh, yeah. This is this is a little workshop. Yeah. So I'm getting some on this side over here and you know, listeners can't see this, but you can on this side over here is old like, um, electronic Audio. You know, related stuff like DIY cable stuff on the other side is my video editing stuff. There's no monitors and computers and stuff like that over their cameras and whatever. And then here, which you can't see on camera, is my watch making stuff. So I have my watch making tools here, which come in handy for some of this cable stuff, too. Like how small little tweezers and and needle nose pliers and stuff like that. It's my little workshop.
Pete: 46:59
That's awesome. Now it's called This Is You can't really see too much of the office. All you got is the white board and and the cork-board here. But White Board has been washed clean. James Harden You got that left shrimp to two basketball players. And then I took everything off the court board because it's kind of ah, brand new start, you know, way because what? This reset. So,
Mike: 47:22
yeah, I'll read off my white board. It's over here on the on the other side of the wall. Um, and it is audioish type ideas. All right, um, a 3.5 millimeter to 3.5 millimeter headphone cable, which I've already done. It's completed on. I did videotape a lot of the construction, which is kind of cool. Um, but that is for the Phillips Fidelio X2HR headphones, which I'm currently just, uh, loving. And And I think you're gonna be just floored at how different they are over the M565C's. Because it's completely different design. It's an open back. It's a standard driver instead of electrostatic. Um, they're They're really so comfortable.
Pete: 48:11
It's the Phillips of Fidelio X2HR. What is that?
Mike: 48:15
X2HR. It's the high-res version.
Pete: 48:20
Yeah. Got it.
Mike: 48:21
Yeah. Really, really special for 150 bucks. I mean, just spectacular.
Pete: 48:27
Yeah, I'm going to get him like now.
Mike: 48:32
Okay. I was just gonna loan you the ones I've got what I need, I think.
Pete: 48:37
Well, if I think if bag your, um I have to get back to you or you don't. What's 20?
Mike: 48:43
I was gonna buy a set of M565C's and I'm like, Oh, man, Pete's locked down for, like, it's already been two or three weeks, and it's probably gonna be another least, too. And I'm really missing my M565's. So goodbye, Another parent, Young, though.
Pete: 48:57
Well, this was all my big plan was to start the Corona virus so I could keep your headphones, That's what. That was my plan all along.
Mike: 49:03
I know you've been loving. Yeah, they are awesome.
Pete: 49:07
So I got this project from EA Sports and I have a lot of drawing to do for them. And it's perfect. Like I put those things on. I've been using Spotify kind of tired.
Mike: 49:22
Oh, yeah. Um, that's some isn't a video game stuff. That they do?
Pete: 49:28
Oh, yeah. So, yeah, it was unexpected kind of email. I have to finish my paper work for them, but they, um they're gonna be for their upcoming Madden 2021 game. They're going to have me design social media graphics that depict player ratings adjustments.
Mike: 49:53
So know, that's awesome.
Pete: 49:57
Yeah, I totally unexpected. Definitely dream come true. I've been playing the game since 93 you know, Uh, so I'm excited to work on that. So I'm sitting there. I'm drawing out these players, and I'm kind of getting like some templates together. And with everything going on, it's like actually a really nice way to like to really, like, separate the clutter, like to put these things on and be immersed in like a unique sound that is different from any other type. A headphone is really. It's actually, um, it's calming like I don't have a bit of work for the year.
Mike: 50:34
Yeah, I don't know if you I did a couple reviews on the auto audioish website. Um, and when I wrote the one about the headphones the X2HR's. I actually started out by saying, um, you know, this has been a very hard article for me to star, not because I have writer's block, you know, not at all. Actually think it might have been the DragonFly Red. My real problem was that I was sitting in my comfy listening chair with Title masters, playing now through the DragonFly, Red into the X2HR's and my custom made cables that it already had burned at least 50 hours and title serves up Eagles Hotel California. MTV unplugged from, like, 1994. But it was extremely well recorded. And, you know, six minutes later, I'm like, Damn, I open my eyes and I'm like, uh, shoot and my laptops sitting there open, staring at me, waiting for me to type something and, like, six minutes, are gone. And I'm like, I can't listen to this setup and write anything, but I'm just so immersed in this. So, so awesome. Yeah, And then I switched title over to, you know, they have different moods. Yeah, I switched it over to I think it was, like, focus or study or know, something like that. And, you know, I was able to kind of focusing and write the article, but you know, the DragonFly Red. This is pretty impressive, man. I I'm surprised it's the same package as the black that you have? Yeah, but it's It's so much more. Yeah, it really is.
Pete: 52:31
I'm excited for that. Um, you know, for people who have stuck with us because this episode, that's gonna be longer than last week's episode. um that for people have stuck with us this long, you know, Take a look at the audioish podcast. Right? Just just switch right over. Make that auto subscribe there because, uh, you know, for me, um, no everything audiophile, I I'm just experiencing it for the first time. You're really going to get that firsthand experience that first listen, experience. Um, and every time I pick up a new product that you give me, I'm like, well, damn, this is better thanthe last one, like, so I can't wait. No, no.
Mike: 53:15
And I warned you of that to the beginning. You know, that rabbit hole is you start down that hole and It's really hard to get out because, Well, I told hard to go back to it to a cheap pair of headphones. It's really it's not possible.
Pete: 53:27
I tossed those Sony ones out of my ears at the gym the last time I left the gym before all this Corona virus stuff happened. I was in the gym. I had him tucked. Actually, this is the hat I wear to the gym, right? So, like 5:30 I just put a hat on headphones, air in. I pulled them out, my hat actually came off. So I pulled him out so quickly. I was that aggressive with Get these things out of my ears, like, you know, like, I couldn't even, uh, take them in any longer. Um, it was even worth hearing the music. It was like I'd rather just hear nothing. So these headphones that you've provided me have been, uh, there are other pretty special man 565C's are that.
Mike: 54:13
It's It's a very special headphone that I don't think he's gotten as much, you know accolades is it is it really deserves it. And it should be in a price point of more, like $700 or $800 instead of $200. Um, and I think it was seven or 800. You'd probably get more attention than it does. Yeah, but, uh, you know, either way, I really enjoy him. I'm glad you like them as well.
Pete: 54:39
Yeah, I'm loving them, loving them. They've been a lifesaver during this this crazy time. Um, I think we should probably wrap We're going to be around like that. 45-50 minutes. Made me look like an hour mark. Uh, to all the listeners that stick with us. Thank you. Uh, we're going to do more bourbon tastings and more opportunities to kind of learn a little bit about some some new brands and some new distillers.
Mike: 55:07
Yeah, I do want to loop back. I knew a couple episodes ago. We did, uh, marketing digital markets. And, you know, things got really crazy here with Corona virus. But I do want to go back to maybe a couple of segments on if you and I were sales people on a showroom floor today, what would we do as salespeople to promote ourselves as a brand and to promote the dealership? Um and and I think we could we could help a lot of people with the knowledge that you and I both have about the environment, the landscape of car dealerships today. Sales in general and digital marketing, really
Pete: 55:48
next episode but we can get into that for sure.
Mike: 55:51
Yeah. I mean, we could you and I could easily spend a bunch of time on that, and I think we could be really, really helpful to a lot of people that don't really know what to do.
Pete: 55:59
Absolutely, absolutely. Makes perfect sense. Um, thank
Mike: 56:03
you so much. So we can't drink for that episode though.
Pete: 56:05
No, no, no, no, no, no, not at all. That would be ah, they're about losing focus. Yeah, me too. Me too. Thank you. To all of our listeners, this has been awesome.
Mike: 56:17
Thanks. Don't forget the, like, Subscribe. Check out audio issues. Well, as this great podcast auto issue my compete.
Pete: 56:27
Thank you very much. Everyone. Remember to wash your hands.
Mike: 56:30
Yeah. Wash your hands. Six feet and Pete said what, six seconds?
Pete: 56:34
Yep. If you're within six feet of someone, only be there for six seconds. All right. Thank you. Everyone
Mike: 56:43
Thanks everybody, all right.