Today we look into whether three strikes are good or bad as we go brain jogging for sounds. Through hisses, sighs, crackles and thwacks we learn the Sound of Danger and discover marshmallows in the forest. Matthew makes Molly cry before realizing what adulthood really is.
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Molly 0:00
Hi I'm Matthew and I'm Molly.
Matthew Amster-Burton 0:06
And this is spilled Belk The show where we cook something delicious. Eat it all, and you can't have any.
Molly 0:11
Today we are talking about cooking sounds.
Matthew Amster-Burton 0:14
Yeah. Oh, I was gonna say where did this come from? It was suggested by listener Clora, who was also responsible for last week spilled mail unless there are two listener klarus which is possible. Well, it
Molly 0:25
is possible but but the spelling is unique. And so I'm gonna say listener Clara. Congratulations for being such an integral part of our show this week. And last,
Matthew Amster-Burton 0:36
yeah, if you end up on the show next week, we call that a turkey. I think that's when you hit three strikes in a row in bowling.
Molly 0:45
Oh, I was thinking of a hat trick.
Matthew Amster-Burton 0:47
Oh, we call that a hat trick.
Molly 0:48
Yeah, there we are. I mean, unless you consider being on the show like a bad thing, in which case we call it just turkey.
Matthew Amster-Burton 0:55
No, no, a strike is good in bowling. It's bad in baseball.
Molly 0:59
Oh, sorry. Sorry. Okay, God, I'm sorry. We should start
Matthew Amster-Burton 1:03
over. No, it's true. If you if you have three strikes in a row in baseball, that's probably bad.
Molly 1:07
Yeah, you're out. Okay. All right. So anyway, today we are talking about cooking sounds and I want to say that when I was brainstorming what I wanted to talk about today I realized that some of what I think of as cooking sounds are actually like food sounds. So that's fine. I'd like to ask that we'd be a little lenient with the idea of cooking here.
Matthew Amster-Burton 1:26
Yeah, so let's let's go down memory lane and then I think I think really most of the episode is going to be a memory lane but I did prepare like like a one to two hour presentation on the history of cooking sounds
Molly 1:37
great. Okay, perfect. Perfect. Matthew, do you want to start I will
Matthew Amster-Burton 1:40
start Okay, so I could not think of any like like childhood memory lane cooking sound memories. I can think of a lot of cooking smell memories. I think for the first time I really understanding what people mean when they say that smell is the most nostalgic sense or whatever they say. Yeah,
Molly 1:58
yeah, because it's it is harder to tap into. Well, I could go into the science of this but I think I did on it on a previous Yeah,
Matthew Amster-Burton 2:06
yeah. So like I Yeah, you know you know that movie a quiet place. Doubt to me with childhood cooking sounds.
Molly 2:13
Okay. Matthew, wait, I thought you just said a minute ago that the majority of this episode was gonna be memory lane.
Matthew Amster-Burton 2:20
Well, I mean, in the sense that like so I don't know like for memory lane I wanted like you know, something like you were you're about to have of like, you know, the the sound of like my mom making her signature popcorn or whatever. Okay, the sound of the air popper There we go. That's a childhood cooking sound that I remember like the like grinding the like, grind grind. I just realized that was the air puffer I was putting popcorn in the coffee grind. Know that like the slow the slow rotating and like the the like gravelly, like kernels graveling around in there. And then and then the popping there. Hold on.
Molly 3:01
A second ago, you mentioned you mentioned something like I'm being interrogated. You mentioned something about like your mom's signature. So does your mom have signature things? I know that she had like, tasty cheese, or whatever the grill jumps.
Matthew Amster-Burton 3:20
Oh, surprise, cheese sandwich. Surprise
Molly 3:22
cheese sandwich. What else? We're Judy Amster signature dishes of your childhood.
Matthew Amster-Burton 3:29
The way you started asking that question. It was exhibited exactly like a cross examination. Like let's go back a minute you said like, okay, Judy Amster signature dishes like, I mean, she had like, like her cheesecake like was was you know, she built a whole catering business like mostly before I was born on her cheesecake. You know, other other than that, like, you know, she she did a roast chicken that I remember the smell of very well. Like I don't know if there was anything unique about it, but it was like a well roasted chicken.
Molly 4:00
That is like quite a thing to do. Well, yeah, say okay, well, I think I've got a little bit more of a cooking sounds memory lane. Thank God, please. So the first thing that came to mind for me was the sound of my mother making fried eggs and the way that she makes fried eggs. I don't know what if there's a name for this technique. But basically, when the egg is set on the bottom, and she wants to start getting the top to cook she adds like a spoonful of water and quickly puts the lid on. Oh sure. So that the top steams. What I remember really clearly is the sound of that like when she adds the spoonful of water and then clamps the lid on. That is the sound that I'm thinking of when I think of my mom's fried eggs. Excellent. Yeah, so there's that and the next sound that came to me is okay, so I know that ages ago when we ate a bunch of different cereals on the show, like I mean probably 10 years ago, like cold cereal, we ate Cracklin. Oat Bran, which did not taste the same to me as it did when I was a kid. Yeah, but I distinctly remember the sound that Cracklin oat bran made inside the box when you shook it. So yeah, no brand being those like, oh shaped like large. Oh, like capital. Oh, yeah.
Matthew Amster-Burton 5:21
And as far as cereals go, they're really hard. They're really
Molly 5:24
hard. And they're quite heavy. Like they're very dense. And so when you would shake them in the box, like they made a particular sound that was not, for instance, the sound of cornflakes, right, no,
Matthew Amster-Burton 5:37
and this, this makes me feel like we should do an episode where we're blindfolded and like someone shakes a box of cereal, and we have to guess what cereal it is because like, the sound of like the cornflakes, like pouring cornflakes, and then them settling back into the box. There's there's like, like a high pitch, kind of clacking sound that they make that I find very satisfying.
Molly 5:59
I feel like we should bookmark this for a future live show. And I would like to find some sort of like a soundstage that we could do this on, that has the possibility for all the viewers to also enter in what cereal they think it is.
Matthew Amster-Burton 6:16
So when we go around blindfolding, the audience will know,
Molly 6:19
producer Abbey would be up on stage with us, but behind like a, you know, like a partition, a partition. Yeah. And everybody, including you and me would have to enter, you know, on this little little device, what we think it is.
Matthew Amster-Burton 6:36
And like after, after that segment, would we remove the partition? Or would we just like stay hidden?
Molly 6:42
It's only producer Abby whose hands are hidden.
Matthew Amster-Burton 6:45
Like that way. Nobody knows if we're naked.
Molly 6:47
That's right. That's right. Okay. Yeah, yeah. Okay. But anyway, another thing. And the third thing that I thought of for my childhood cooking sounds were so as I think I've described before, my dad had this special pancake pan, and it was almost like an April Skipper pan. Oh, but the wells were not. Right. They were just, I mean, it must have been a little concave. Well, they were but they were flat on the bottom. There's must be like a geometric term for
Matthew Amster-Burton 7:15
sure. The last time you said this, I said the thing I've had to say, which is that it sounds like a individual size Okonomiyaki pan that you would see at a street festival in Japan.
Molly 7:24
Maybe so? Yeah, I mean, it was maybe like a 10 inch skillet that had these little impressions in it for maybe like nine smaller pancakes. So you could have perfectly round pancakes. My dad would use a butter spreader, you know, one of those kind of like slightly wider, like oval shaped blades, he would use a butter spreader to flip the pancakes because you couldn't really fit a spatula in there under your pancake right? And so I remember the sound this this pan was cast iron, and it was really well seasoned. And I remember the sound. This like high pitched metal sound, but not a bad one of him sliding the butter spreader underneath the pancake to flip the pancake in this pan.
Matthew Amster-Burton 8:13
You know what I'm imagining? Now, you know if there were ever like, God forbid, like an intruder in my home and I like went to grab a weapon to use like, you know, I would grab the butter spread or and I'd be like standing there like an idiot holding this butter.
Molly 8:28
I thought you were gonna say you'd grab a cast iron pan. And I was like, That's a great idea if it's no that
Matthew Amster-Burton 8:32
would. That would make sense. But But like, you know, in a moment of panic, I'm not going to do the right thing.
Molly 8:39
No, no,
Matthew Amster-Burton 8:40
there's no chance. All right,
Molly 8:41
so Matthew, hold on just really quick. Has my mention of childhood cooking sounds jogged your brain jogged your memory at all I
Matthew Amster-Burton 8:50
mean it Johnny more to add yeah jogged my brain. No, like just the I was just proud of myself for coming up with the air popper.
Molly 8:58
Okay, fine. Well, let's talk about cooking sounds. Now
Matthew Amster-Burton 9:01
we had we had like a really old asked microwave that we've talked about before that got for $20 at a yard sale, and then our family's handy friend Mark came over and installed it over the stove. I have a feeling if I heard the sound of that microwave again, I'd be like, Oh, hey, that's my microwave for when I was a kid. Like I don't remember how it dinged or what kind of microwaving sound it made, but I bet I would recognize it. Okay, should we just, like go back and forth?
Molly 9:29
Wait, I have one more memory. Okay. My dad at some point when I was I don't know maybe like in grade school at one of his garage sales that he would hit every weekend. He found a milkshake blender like a slick a stick blender, you know, like
Matthew Amster-Burton 9:44
this. We talked about this on like episode 12. Yeah,
Molly 9:48
okay, well, so, you know, I loved chocolate malted milk shakes, and so did my dad and I still do and I think my dad probably bought this for that reason. Like he thought it'd be really fun for us to make milkshakes. At home, however, oh my god if you are not used to using those kinds of professional milkshake blenders, you are for sure gonna hit that little whirring blade against the side of the metal milkshake cup. At least once per milkshake and it is a horrible sound. Yeah, horrible horrible sound. And I remember it killed all joy for me about this milkshake blender and and it didn't last for very long. I have to imagine that was probably one of my dad's purchases where my mom was like, What the fuck get kitchen?
Matthew Amster-Burton 10:32
What episode number do you think milkshakes was? Take a guess without looking it up? 630 Wow, so yes, so so we have mentioned your your fear of of the milkshake blender stick hitting the side of the metal of the metal cup before
Molly 10:50
550 episodes ago, right? Yeah, no. 185 episodes ago. Oh, god.
Matthew Amster-Burton 10:56
Yeah, I don't I don't like that sound either. But like I'm not gonna give up milkshakes because of it. Also, I don't have that kind of milkshake. Blender. Yeah,
Molly 11:04
I don't either. Okay, let's let's kind of go back and forth on talking about cooking sounds now.
Matthew Amster-Burton 11:09
Yes. The cooking sounds of today. Like that's airing they changed much. Yeah. We don't cook over fire anymore. No, now we cook with an air fryer for all meals.
Molly 11:20
Have you ever used an air fryer? Oh, I haven't. either. I don't understand what what they what did they do?
Matthew Amster-Burton 11:26
I don't know. I think it's like a small convection oven. I think
Molly 11:30
why are they called air fryers? Because it sounds good. Wow. Okay. Now I'm curious about it. I wonder if do you remember when we put a call out on the show for somebody to send me a new dishwasher? And nobody did? But then
Matthew Amster-Burton 11:41
somebody did send you a can not commission? Can somebody send me an induction induction? Which I have to say oh my gosh, I forgotten her name. I
Molly 11:52
wrote her a thank you note. But anyway, I have used that induction burner multiple times. Good. Yeah. And become a real in doctress. I put it outside and use it to to cook smelly things.
Matthew Amster-Burton 12:05
That is such a good idea.
Molly 12:07
I mean, I keep it inside like well, I can I can take it outside. So oh god, Matthew, I may have told you but last November, I co chaired the pancake breakfast at my kids school
Matthew Amster-Burton 12:19
and he made this smell smell.
Molly 12:21
Part. One of one of the tasks that nobody volunteered to do out of a hole like sea of parents. Nobody volunteered to par cook these chicken breakfast sausages that needed to be like parboiled so that we could then like brown them off the next morning. Okay, yeah, I had 50 pounds of chicken
Matthew Amster-Burton 12:42
sausage pounds. I've never had 50 pounds of anything. Oh, yeah. Wow.
Molly 12:47
50 pounds of these that I had to parboil.
Matthew Amster-Burton 12:51
No, I don't think we've talked about this, I would remember this. This sounds harrowing.
Molly 12:56
It was a Friday night in November. And so I had the induction burner from one of our listeners and I had an induction burner that I borrowed from de Lancey and like two giant pots, and I basically set up a little like a little workstation in my garage using some sawhorses and an old door boy boil these frickin 50 pounds of sausages and basically fulfilled all my volunteer hours for the entire school. Yeah,
Matthew Amster-Burton 13:28
this I mean, this sounds like something that would happen like on the prairie or something, except for the induction burner part like this. This sounds like a real olden days sort of task.
Molly 13:37
I've now I've now recovered enough from the experience of CO chairing this event that I can look back on it and and be glad that I did it but at the time I was like, kill me now. I never again, but anyway, that's an example of what I use the induction burner for
Matthew Amster-Burton 13:55
great. Alright, so you you had a lengthy memory lane so I'm gonna go first on cooking sounds of today. I think the last time I experienced this cooking sound was with you and we went camping probably because it's the sound of a crackling campfire that invites marshmallows.
Molly 14:12
It brings all the marshmallows to the campsite, right they
Matthew Amster-Burton 14:15
they come out of the forest
Molly 14:18
that's a roast me Matthew, why don't you do another one?
Matthew Amster-Burton 14:22
Okay, the sound of the electric kettle just as it's reaching a boil or in my case my set temperature of 184 degrees Fahrenheit which is what I like for my green tea. So because it's not like that is like well below boiling temperature like my my kettle does not make any beeps or anything so you just hear it like you know like the hissing of the kettle as it warms up and then it just kind of like sighs and like subsides and then I know it's time for tea. Oh so satisfying.
Molly 14:48
You know your mention of the electric kettle makes me think of my electric kettle and the sound of it that I saw. I also have one more you can set the max temperature which I keep it 205 Like for coffee sure The sound of it that I think of most often is the sound that it makes when the water is right around like 80 degrees or so when it's like first starting, you know exactly water. Yep. Like, you know that it's working. Yeah. And I find that to be a really reassuring sound absolutely more so than the water coming to a boil. It's like a thrill to know that there is truly coffee on the horizon.
Matthew Amster-Burton 15:27
Yeah, that's coming out of the forest. That's right. With the marshmallows.
Molly 15:32
What else have you got, man?
Matthew Amster-Burton 15:33
Wait a minute. What would it be good if you just put a couple of marshmallows in some flat coffee or like coffee with milk? Seems like it might I feel like
Molly 15:41
if you did it with coffee with milk and sugar, cream and sugar coffee that you've made tastes like melted coffee ice cream, maybe? I don't know. I don't really want to try it though. Okay.
Matthew Amster-Burton 15:52
All right. My next one is the spatula hitting the walk during vigorous stir frying, like, you know, it sounds like what I really have in mind is like a professional doing this like it. You know, like restaurant speeds, you know, like lots of like vigorous like tossing and clanking and shaking. But it sounds pretty good when I do it at home too.
Molly 16:12
So I don't have a proper wok spatula. But what I think of I have a cooking sound that also happens in a wok, and what I'm thinking of is, so when I make fried rice, most of the time I use bacon in my fried rice. And so my fried rice method starts with cooking diced bacon in an empty wok, and then I take the bacon out when it's crispy, and I pour off most of the fat and cook in like the remaining tablespoon or so. And the sound of the bacon cooking and its own fat in a wok, in particular because of the bowl shape of it so that the fat really collects the sound of bacon cooking in its own fat in a wok is particularly gratifying to me,
Matthew Amster-Burton 16:54
I'm gonna I'm gonna like take that bacon sound and run with it because like the bacon sound that I like is when when I'm cooking bacon like in a skillet. And you know when it's almost ready, and they're like pockets that like you know, kind of pop because there's like there was like water that that that was trapped in like a bubble. And like it like pops and turns white all at once it like makes it very satisfying. Like your bacon is almost ready kind of sound.
Molly 17:17
You know, that reminds me of another sound that I had thought of which is if I have taken like let's say I've taken little Yukon Gold Potatoes and I have like have to them, record them and toss them with olive oil and I'm roasting them on a sheet pan. At a certain point maybe like 15 minutes in I'm gonna kind of reach in with a spatula, toss them around to try to get some color on more than one side. And if there's a little bit of water that is trapped or a little bit of potato juice or whatever, they're gonna make like a nice hissing sound when I flip some of them over Yes, you know what I got salutely I think this is probably true of some other foods when they're roasting as well but potatoes because they get such a nice like golden skin on the part that's in contact with the pan. There's just something about that hiss of water releasing or steam evaporating when you toss it. It's so nice. Yeah,
Matthew Amster-Burton 18:10
you know what I love is a is a mug of hot potato juice with a couple of marshmallows in it. I'm gonna skip my next one because it's too similar to one of yours and go this one is so obvious, but I gotta say it fajitas sizzling on a platter. We recently were visiting a couple months ago visiting teenager the show December at college in Bellingham Washington. And we went to like a Mexican American restaurant and if you imagine like a classic Mexican American restaurant menu that was this place. It's called jalapenos, and December ordered the steak fajitas and was very, very happy with what they got. Which, of course it came out of sizzling platter. And you know, it sounded great and smelled great and tasted great. Like you know, we did a fajitas episode like and it's kind of like a dish that has like a real like 90 like you know got left behind in the 90s but still so good.
Molly 19:01
Oh, so what is the deal with the I don't remember doing a famous episode. What is the deal with the sizzling platter? Like can it not be fajitas if you don't have a sizzling skillet or sizzling platter? No it it can
Matthew Amster-Burton 19:17
be but like, why? When you could have a sizzling platter? Yeah fakie this was was episode 511
Molly 19:25
Oh god that wasn't that long.
Matthew Amster-Burton 19:27
It was October 2021. Oh,
Molly 19:29
no. Okay, Matthew, I have another one. Yeah, which is so the sound of jam, bubbling and spitting in a pot when it gets close to setting Yeah, this is also this is a sound that I really like. I mean, that means something to me because it says like your jam is getting close to the right texture. But it's also the sound of danger because this sure part of cooking jam where you are going to get sprayed or if you're not stirring regularly when you do stir you're going to like stir up a whole like sea of the jam spiddal Oh yeah, yeah, but yeah, the sound of jam, bubbling and beginning to spit as it starts to gel. Okay, I
Matthew Amster-Burton 20:14
had a similar one on here which is it's not exactly the same sound I think of the jam being a little more like speedy than either of these. But my my jam is chocolate pudding. Like the the recipe I make has you like you just sort of wait for like three bubbles to break the surface and then and then you take it off because if you go further than that, you'll overcook it. And so there's like three bubbles like flax, flax flax like telling me that my pudding is ready to strain and refrigerate very satisfying sound. And also when I make mapo tofu I you know, thicken it with with cornstarch slurry, and it's a very saucy dish and so you get like that very satisfying, like bubbles bubbles breaking through it through a viscous medium sound. Yeah,
Molly 20:55
yeah, yeah.
I started thinking about some, like non cooking sounds too. Like for instance, if you have a really good baguette right? And let's say on the way home from the store, you tear off the end of it, that like for especially the first break into a baguette that you make right when the hole has not been breached?
Matthew Amster-Burton 21:23
Yes, yes, exactly. Okay, like, everyone on the Titanic is still having a good time.
Molly 21:28
That's right. That's right. That first like snap as you break off a hunk of baguette is such a good sound and such a distinctive sound because you can't make that sound with a fatter loaf of bread, like tart or something like
Matthew Amster-Burton 21:42
that. Unless you're a giant,
Molly 21:44
unless you're a giant.
Matthew Amster-Burton 21:46
I have a bread sound also, which is, you know, you bake a loaf of rustic bread. It's really hot. It comes out of the oven, you put it on a cooling rack, and as it cools, it gives this like steamy crackling sound, which I learned is called singing Oh my God really on rules. And it's like very quiet. Like, like, you know, you have to like kind of lean in to hear it. But it's it's like says like you did it right. You made bread.
Molly 22:08
It sounds a bit like like the sound of Rice Krispies. Yeah, it's that same sort of air releasing from crispy pocket sound. Yeah, from a crispy matrix. Yes. Okay, my final cooking sound that I thought of, at least when I was brainstorming for the show today is the sound that butter makes when it's creaming in a stack. In particular with with like the paddle attachment you don't you're not gonna get the same sound with a handheld mixer, right? So yeah, that flax of butter when it's nice and soft. And it's got some air worked into it. Oh, it is such a good sound when
Matthew Amster-Burton 22:45
I when I imagined the sound. I kind of hear it saying spackle these faculties faculty spackled,
Molly 22:49
yes yes. Yes Yeah, if
Matthew Amster-Burton 22:53
you whipped up about just spackle in the in the mixer it would make the zips
Molly 22:57
It almost reminds me of like the rhythm of a train rolling down the tracks you know what I mean? Like yeah, like a an old school train with like the whole whatever you call it the like axle arm thing that you'd see in like a show or
Matthew Amster-Burton 23:12
Yeah, it's called it's called an axial axial Ross
Molly 23:18
Okay, something like
Matthew Amster-Burton 23:19
that sounds a little bit like shut up
okay, I've got I've done my I've done my job for the week. When I was I'm sure we've talked about this a million times. When I was a kid. I used to watch Friday night videos because we didn't have MTV like we eventually we got MTV but like before we got cable and I remember when they first show the Welcome to the Jungle video and I'm like, This is the coolest thing I've ever seen. Like everything about it just like these are like cool guys. They're singing about like you know like arriving in the big city and it's like the juggle like I've never I never imagined anything could be this cool and he said Shannon and then and then and then another etc
and the part where he says my serpentine like I mean obviously like he's talking about his dick but like what is it have to do with anything else in the song? Nothing. Okay, all right. Oh, God, I
Molly 24:47
can hardly open my
Matthew Amster-Burton 24:47
eyes. Okay, so this is good. Like you can you can just like Like, like, sit sit out the next three I've three more. Okay. All right. So one of my all time favorites is ramen B shaken hard in a strainer after after the noodles are
Molly 25:03
bought and this would be in a Ramona like a ramen restaurant. Yeah, although like it can
Matthew Amster-Burton 25:07
happen at home also, I do this sometimes like with Udaan also like, like put it in the in the strainer out like I really want to get the water off it quick and get it into the broth or whatever. And so like I'll shake it really hard and like at a at, like, like how Axl Rose did in that video. And, and like you know at a restaurant they'll shake it really hard is like this like flat, flat, flat, flat black. And there is a series of comics that I really like. This is great. Hey listeners, the rest of the show is gonna be all me and like some some occasional wheezes in the background from Bali who could not could not handle like such such an intense dose of GNR.
Molly 25:54
Come on Oh,
Matthew Amster-Burton 25:56
and she's on the night. Really? There's a series of comics that I love that I've talked about before called Naaman Daisuke Koizumi song, which means Koizumi loves ramen. And Koizumi is, is this high school student who is very eccentric and cares only about ramen. And there is a chapter in one of these books where it is revealed that like the her like, like chill out mix that she listens to while studying is actually just like the captured sounds from a ramen restaurant, especially the sound of the noodles being strained, which seems very appealing to me. Okay, my next one is someone tasting food while they're cooking and making an understated satisfied noise. So not like an Mm hmm. But like, you know, like tasted like. And like, you know, just continuing very satisfying. Yes.
Molly 26:48
Wow. I laughed. I mean, I laughed. I cried so hard. I thought I might puke for a second.
Matthew Amster-Burton 26:56
Oh, God, I'm glad you didn't. That's not one of my favorite. really emotional episode. No, this is good. We haven't we haven't had a good good cry by would have been a good you cry in a while. Okay. All right. Finally, the dishwasher running. We had had our dishwasher like break and got replaced like a year ago. Maybe. Previously, we had a better dishwasher than we do now. And there are certainly things about the old dishwasher that I miss. And when they first put in the replacement dishwasher, I'm like, Oh, this is way louder than the old dishwasher. This is gonna suck. No, I love that dishwasher. Washing sounds so much. It puts me right to sleep. Oh, nothing I love better than a dishwasher nap.
Molly 27:36
Oh, man. That's great. Yeah, that's great. My dishwasher. So you know, I no longer have the quiet partner. Right, which was pretty quiet. I now have some sort of electoral luck something that I don't know Brandon picked it out when we were still together. It's a little bit unnerving. The sounds that it makes because it really it sounds like there is like a box with water slash sloshing around in it in a way that makes me feel nervous. Yeah,
Matthew Amster-Burton 28:03
that's exactly what mine sounds like. And yeah, sure. Like could it could it leak? Yes. But has it yet? No, no. Yeah. I mean, actually, yes, it has if we had to like kind of reseat the little gasket around it. So So yeah, it's it's it's a there's a it's a dangerous it's a dangerous noise like the like the jam. Okay, Matthew,
Molly 28:21
do we have any spilled mail this week? We do.
Matthew Amster-Burton 28:30
It comes to us from listener Abigail, who writes listening to the oat milk episode made me think of a question my girlfriend loves savory oatmeal, which is the only food she likes that I truly hate. I usually avoid even looking at her bowl when she's eating it. Meanwhile, she is horrified of my admittedly far worse sometimes dessert snack of sweetened condensed milk, shredded coconut and mini marshmallows mixed together in a shot class. Do your family members love any dishes? You truly can't stand and vice versa. Cheers. Abigail. I think that dessert sounds good.
Molly 28:59
I think it sounds really rough. I can't even look at sweetened condensed milk for very long like I can't imagine putting it in my mouth.
Matthew Amster-Burton 29:07
Yeah, everyone knows what my answer is going to be. It is egg salad. Nothing else even comes close.
Molly 29:11
Okay, so my spouse really like sour cream. They also really don't mind cold rice like Ooh, interesting. cold rice. I don't know actually. I don't know if they would say that they're cool with rice straight out of the fridge but like absolutely room temperature rice, they're fine but
Matthew Amster-Burton 29:29
you like an oni? Gaetti for like from a from a convenience store. Right? Yeah, but that is
Molly 29:32
a whole different thing. I think of ash as having like rice not even necessarily hot. With salsa and with sour cream, like a bowl of that. And that sounds god awful to me. I mean, for one thing I as those who've been listening long enough to remember the sour cream episode which Matthew and I both like barely made it through. Yeah, I really can't handle sour cream. In much of a quantity at all, and so the thought of of willingly eating rice, just rice with salsa and sour cream,
Matthew Amster-Burton 30:08
that it would be really tough for me. Oh, and I skipped the like, you know, what are the things that we eat that our partners can't stance? So for me, for me it would be shrimp over the shoulder. Not not a shrimp fan,
Molly 30:20
but I am. Ash has a deep fruit aversion.
Matthew Amster-Burton 30:24
Alright, we know this and I love fruit. They can't they can't even get behind a td td tangerine TGD Mandarin. Oh, no, they
Molly 30:33
will not eat citrus like that Ash will eat an apple, but an apple and raisins and that's really the only fruit they will eat. And so you can imagine in the summer when I like cannot get enough of berries and cherries and stone fruits and things. I mean, this is like not a very exciting example. But Ash is truly like revolted. No, I
Matthew Amster-Burton 30:56
think I think that totally counts. So there you have it. Well, speaking of which, Molly, hey, watch your snacking. Ad. Gotta tell me what you snack in. Or I'll release the Kraken. So what's your snack in?
Molly 31:13
Oh my gosh. Okay. So often when I'm teaching I teach on Monday and Tuesday evenings and you can imagine that like the mid so I teach for two hours at a time and in the middle. It's like right at a time when I like need a snack like five or 6pm depending on the evening. So I will go upstairs and take one of these like little like perfect sized bowls that we have. And I will like pour some jalapeno chips in it or something and enjoy jalapeno chips while muted in zoom and for the rest of class last week, we did not have quite enough jalapeno chips to fill the bowl and we also were low on Cheetos crunchy Cheetos which we've been keeping around lately. Yeah, so I did have crunchy Cheetos and half jalapeno kettle chips in my little bowl and then kind of went back and forth like alternated between them as I ate Sure. And that was a fantastic chip combination.
Matthew Amster-Burton 32:11
That sounds so great. So good. I am also snacking on chips. I am snacking on chili cheese, Fritos. Which some you know, like if you asked me like what is the best chip? Like I'm not going to have a consistent answer. But some days my answer would definitely be chili cheese. Fritos. I remember when they introduced them when I was a kid and I've loved them ever since. Never change. Never had them. They're so good.
Molly 32:33
Oh, man. Okay, I'm really curious to try them. Maybe I'll put them on the grocery list. Yeah,
Matthew Amster-Burton 32:37
I think you should. I think you'll like okay, cool.
Molly 32:40
Can I just say how much I love being a grown up like my mom was over. My mom's been over a lot lately, because she's helping us with our baby. And my mom makes like, very reasonable, but like annoying comments like, whoa, Molly, you're eating Cheetos, like, like she's shot at age 44. Like, keep Cheetos around the house. Like, because this is something she would have never done. And she like thought of them as just total garbage. When I was a kid or I love being the kind of adult who has Cheetos on the grocery list. I feel that I've come really far in this life.
Matthew Amster-Burton 33:17
Yeah, I completely agree. Having said that. Yesterday, I had the experience where like, I got this new video game that arrived in the mail. And like I had this list of chores and like I felt like I really had to like get some chores done before I could play my new video game. And that felt like the downside of being a grown up. Because like as a kid, I would have been just like, you know, I got important things to do here. It's an important video game chores can wait till never.
Molly 33:40
Yeah, Cheetos and chores.
Matthew Amster-Burton 33:43
chores. Yep, that's true. Like, yeah, that's that's really like the balance, isn't it? Okay, before we go on to now, but wow. You said you might have a beak of the week this week. Do you have a beak of the week?
Molly 33:54
I do. I have a beak of the week this week. Hey, it's the beak of the week.
Matthew Amster-Burton 33:59
Hey, hey, if you've got a beak, you can be on beak of the week.
Molly 34:04
beak of the week. As you may have heard, we had a baby like a couple months ago and the baby has a band and the baby has. No we have noticed that in the weeks since he was born. That a varied thrush. Yes, the gun visiting our deck so we have this like really huge seed feeder that hangs from the side of our roof. And you can watch birds come to the feeder from our living room for a long time. Now we've had kind of the same array of like small little birds like house finches and dark eyed juncos those guys Black Capped chickadees red breasted not hatches, but a variant. Thrush is this beautiful bird that's about Robin sized. They are not I don't think they count as truly being rare where we live, but it's rare to see them. They're generally solitary and they're they're kind of shy
Matthew Amster-Burton 35:00
Yeah, I would say they're approximately Robin sighs and they have this meeting call of it sounds like I don't even need to say you know where I've gone with the judge. Oh your girlfriend, etc
Molly 35:11
that's right yeah, that's right.
Matthew Amster-Burton 35:14
Like shouldn't
Molly 35:20
what you the listener can't see is when you like one second before he began with that Axl Rose singing he grabbed onto his headphones like Axl Rose would like I don't know grab onto his headphones to sing into the microphone does Axl Rose we're
Matthew Amster-Burton 35:37
always Yeah.
Molly 35:40
Well they help they help you listen
Matthew Amster-Burton 35:42
to podcasts all the time.
Molly 35:45
Okay, but anyway, a very thrush go look it up it is sort of some sort of cool, dark brownish gray, but with quite a bit of like orange and almost like melon colored orange plumage. It is beautiful.
Matthew Amster-Burton 35:59
You describe it as melon colored and the infinite set.
Molly 36:03
It only ever shows up by itself. And I have to say that I am like really thrilled that it is started to visit us because prior to this, I think I had seen one very thrush for one brief time on a hike in like a quiet wooded area. And so I feel honored that this guy comes to visit us Yeah, at our suburban deck. And that's the beak of the week.
Matthew Amster-Burton 36:28
Yeah, I met I saw this very thrush when I when I came to your house and I really felt honored to see it and have you tell me what kind of bird it was. And that's the end of the bigger the week second. Great. It's over. Yes. And also I just googled and so so many other people have used the phrase beak of the week for their bird related thing.
Molly 36:46
Oh, no.
Matthew Amster-Burton 36:47
I don't think they're gonna come after us. Producer
Molly 36:51
Abby will find a beautiful photo of the very thrush to link to or put in our show notes so that everybody can see how beautiful this bird is. Yeah, Matthew, do you have an album Wow, this week? I do
Matthew Amster-Burton 37:11
this is a now but wow, that you're gonna have to wait until it comes to your town because it's not currently showing and it is called it's called between two knees but I think it will because it was great and it's like played a bunch of different places. It is a play written by the 1490 ones who are a Native American sketch comedy group who are best known for all of their members also right for the show reservation dogs so I'll okay it is it is a similar type of comedy but more so in that it I saw the play a Seattle Rep with with Watson and it does something incredibly difficult, which is it is uproariously funny. Like there are tons and tons of punch lines while being a play about Native American genocide that like pulls no punches and makes the non native audience members very very uncomfortable. Like what the 1490 ones are about is using like genuinely hilarious comedy to make people think and make the world a better place you know and like turn the the comedy and the pathos and the history all up to 11 at the same time and just do an incredible job of this and there is a park near the end of the play where the players leave the audience in a catchy sing along and a song called so long white people that will like you know encourage everyone to sing a log and like you know makes all the non native people in the audience say like Am I really is it okay for you to sing along with this dog? Like you know, this is very weird and like it's good theater and so it's called between two knees you know if it is playing so I bet it will be released in like a video form at some point but if it if it comes to your town, go see it. It's good stuff.
Molly 38:50
God How did you find it? Oh,
Matthew Amster-Burton 38:52
I have a like serious theater person in the family wife the show Laurie goes to several shows a month.
Molly 38:58
This is fantastic. Oh my god, I would have never heard of this because I don't have a theatre person in my family. Well, you may be well thank you Weitzel our producers Abby circuit tele, please rate and review us wherever you get your podcasts, and you can chat with other spilled milk listeners such as Axl Rose, such as Axl Rose. And maybe you guys are gonna want to continue the beak of the week segment amongst yourselves on our Reddit which is everything spilled. milk.reddit.com
Matthew Amster-Burton 39:23
Yeah, people used to post cute animals you need to know back when we were doing that segment, but this week of the week segment completely different. So different. Yeah, not the same. All right. And until next time, thank you for listening to spilled milk to the show that's sizzling in its own fat Matthew Amster-Burton
I'm Matthew.
Molly 39:51
I want your starters.
Matthew Amster-Burton 39:53
Okay, you go first.