Today we're covered in faux leather, QR codes and chalk dust as we try to remember why we are doing this. We share our turn ons and turn offs, why we enjoy the tight and the sprawling and what the most grave disservice to humanity is as we discuss restaurant menus. We encounter bloopies and too much mystery before feigning surprise and discovering the thief of joy.
Molly 0:00
Hi I'm Matthew and I'm Molly.
Matthew Amster-Burton 0:05
And this is spilled milk The show where we cook something delicious. Eat it all and you can't have any today
Molly 0:10
we are talking about menus. Yeah,
Matthew Amster-Burton 0:13
this was suggested by host Molly on our spaghetti episode no recollection this episode where everything we said was wrong. I suggested this According to producer Abby,
Molly 0:24
what did I say?
Matthew Amster-Burton 0:25
We I'm gonna I'm gonna say that here's my impression of you on that episode. We should do an episode about menus that's how to like you. Right? Fine. And we had we had to like sort of define the relationship and we had to like whittle down the topic a little bit because we're not talking about like, this is not going to be episode about like the history of the restaurant menu. Like you know, look at this old dough Monaco's menu that we that we saw at the Metropolitan Museum is that were they Dazeem of the city of New York maybe
Molly 0:56
maybe, okay. Okay, so sir public life, Matthew, define define the episode.
Matthew Amster-Burton 1:02
I want this episode to be like our personal memory lane about restaurant menus, and then just sort of like our turn ons and turn offs when it comes to restaurant menu.
Molly 1:11
Okay. Okay. So the first thing I thought of when it comes to memory lane is Do you remember how big menus used to be?
Matthew Amster-Burton 1:17
I didn't think about that until you mentioned it. As soon as you did. Yes. They
Molly 1:21
were so large like They comprised a lot of masks
Matthew Amster-Burton 1:26
they give rise a lot of masks here a bit and like a big like hard cover, like yes, folder. Yeah, like a
Molly 1:32
plastic sleeve that had this like faux leather. Trim that was like stitched on. Sometimes they even had like a faux leather like cover. Yeah, I mean, that was really fancy. And
Matthew Amster-Burton 1:45
like you couldn't like if you were like, for top, you couldn't all like put your menus down on the table without stacking them up. Because right, it wasn't enough room. That's
Molly 1:53
right. Yes. So sometimes they opened up sort of like a book. Sometimes they were just big, and were a single thing. But I mean, a single sheet. But they were so
Matthew Amster-Burton 2:05
big. They were so big. They were so big. So my main memory menu memory lane or min menu relay, is that for several years, I wrote restaurant reviews for the Seattle Times, this would have been like the beginning of the aughts. And as part of that job, because like I didn't have like a cell phone camera at the time, restaurant critics would steal menus and like we wouldn't steal like the leatherette folder, we would like slip the menu out of it and you know, stuff it in our in our purse or whatever. And so I remember always like I stole a lot of menus, and I always always figured, like at some point, like I would get caught they'd be like, Why are you stealing our menu? But that never happened? I think it's just kind of assumed by the restaurant that this would happen sometimes.
Molly 2:52
Yeah, it's it's funny, because when I started thinking about what, you know, like restaurant menu turn ons versus turn offs, right? So for me it's kind of a turn off if a place does too many different things.
Matthew Amster-Burton 3:07
Oh, we're gonna get into this.
Molly 3:10
Okay, like you know, we so we did fast food tacos last week. And you mentioned Jack in the Box. Well, like I mean jack in the box does like burgers and onion rings, but also taco Yeah. Like I find that I'm automatically less interested in a place that does and to
Matthew Amster-Burton 3:28
be fair on Wednesdays Wendy does burgers, chicken sandwiches, baked potatoes and chili.
Molly 3:34
But those are all I think those all fall within the realm of like Americana okay,
Matthew Amster-Burton 3:40
but the Jack in the Box things you said also fall in that realm. I
Molly 3:46
don't know tacos. Fast food tacos. Definitely Americana Yeah. Okay, whatever. Anyway, no,
Matthew Amster-Burton 3:53
but I think you're like I agree. Like I put I put a section on the agenda that's like Matthews not very hot menu hot take, which was kind of the same as the thing you just said that like, my favorite kind of menu to get is no menu because the place literally only serves one thing. That is that is like heaven for me. Well, and
Molly 4:10
that but that is a very, that's a very, like, niche thing. It's a very unAmerican thing I yeah, I mean, it's something you certainly encounter a lot in Japan. You certainly encounter it I think more in like budget friendly restaurants than you do in mid range or nicer restaurants. Yeah, I
Matthew Amster-Burton 4:30
think that's true. Like,
Molly 4:31
I mean, I can't give me an example. Well, I'm thinking of like a teriyaki shot. Yeah, yeah, sure. Right. So you go to a teriyaki shop to get teriyaki, and a
Matthew Amster-Burton 4:40
bunch of other things on the menu, but I'm always gonna get the chicken teriyaki
Molly 4:44
or you go to a ramen place and you get ramen, like you maybe have Udaan too, but I bet the majority of people get ramen.
Matthew Amster-Burton 4:51
Yeah, and they might have like a few different bras but yeah, like I want. I just want you to like figure out what you're good at and only make that and that can be One thing or it could be a few things like recently, I do enjoy like, like a Chinese American restaurant with a large menu like that can be, that can be a lot of fun. But also, like I recently watched the show at Lori and I went to a place called T dumpling house in Lynnwood, Washington that we recommended to you that I hope you'll go to sometime. And one of the things I loved about it was that the menu fits on one page, including drinks, which for me, it was like kind of the perfect compromise between being focused and giving appealing choices. You know,
Molly 5:32
it's interesting, because I'm realizing that when I think about like, my, the way that my like what my emotional reaction is to a shorter menu like that, or like how it sets my expectations. I feel like I have more confidence in the place. Yeah, I trust is the word. I feel primed to really enjoy my meal in a different way. Yeah, me too. It is interesting that in the States, I think that's I think, by and large, this type of restaurant is not the norm. Yeah, in the US. And it's interesting to me that we have evolved a restaurant culture that doesn't do this, or where this is, yeah, this tends to be on the more like, budget end of the spectrum, right? Like you're never gonna go to. I feel like the closest that I can think of to a, like single item restaurant that would be expensive or fancy, would be like a sushi place. Yeah,
Matthew Amster-Burton 6:33
well, and we talked about tasting menus recently, there was a spilled mail, like, you know, there are restaurants like like, per se or whatever, where the, there's like limited choice, but they're gonna make you a bunch of things
Molly 6:43
that's different, because even within that they're going to sort of like trot all over trot. They're gonna, like go into many different arenas of food.
Matthew Amster-Burton 6:54
So what about like when there's like a multicourse like, pick one of each pair menu? You know what I mean? Like I was looking at one of these recently for bistro Astell in Bellingham, one of my favorite restaurants for their Valentine's Day menu. It was like there was an appetizer, main course dessert and one other course. And for each one, you had two options. Well,
Molly 7:16
here we're talking about, I think, like a certain variation on a prefix exam, right? I mean, isn't that what we're talking about? Because Because, yeah, you can't really have that, I think without having a set price. Maybe? Yeah, no, I think you're right. Anyway, I love that. I love it. I love that. And I love you know, even if the dessert or whatever isn't the dessert that I might choose if given a wide range of options. Yeah, I instinctively trust that it's going to be really good, because it is the one thing they've chosen for this menu. Yeah.
Matthew Amster-Burton 7:48
On the other hand, I love going to an ISA kya in Japan, like Japanese bar that often will have a huge menu like either kind of written on the walls of the place. And or on a on a like an iPad, if it's a chain restaurant, or in like just a huge, a huge, like paper menu, like laminated paper menu that it's like, you know, 27 pages long. And the thing about that is like, it's just your pan, so everything is pretty much good. That's a lot of fun, though. And it's and it's like small dishes. So you can order a bunch of things.
Molly 8:23
I'm thinking about like chalkboard menus, yes. Which I associate with French restaurants, or maybe at least with like Western European restaurants. I don't know. I love that. So yeah, where you've got a menu that that, you know, the chalkboard might have pretty small lettering, like, you might have a lot of stuff on there. But still, it's maybe like, you know, 12 main dishes or something and a couple starters. I love that. And I especially love it if you're in a place where they bring the chalkboard over to the table and like prop it up on a chair or something. So they've got maybe like two or three chalkboards because it's often hard to read a chalkboard when it's on the wall, right? Yeah, like one of my favorite places in Seattle is a wine bar called look have east. Okay, that is downtown. It's in a location that I don't love. It feels sort of like random, but I love it in there. And all the wines are written on chalkboards, but they go like way up to the ceiling, it's like really hard to read it. And then the food menu is written on the chalkboard as well. And of course, it doesn't change very often and it's a very stripped down menu. I fucking love that. Like I go there and I know exactly what I'm gonna have. And it's like just a perfectly calibrated small menu. Yeah,
Matthew Amster-Burton 9:44
I think like, kind of the situation that I'm trying to avoid like who said the thing about how Comparison is the thief of joy. Everybody let's say let's let's say I said, we came up with that. I noticed at some point that like you know, if you go to like a gelato place where some ice cream places like you can order like two scoops of two different flavors. And that's sort of like like a standard order. I don't like this, I realized at some point, because what I always find is I like one of the flavors better than the other. And then I'm annoyed that this other flavor is like hanging out there, like taunting me,
Molly 10:19
I know, you kind of have to find a way to get rid of the other flavor, whether it's by eating it first, or I mean, God forbid you just get it on an ice cream cone, and then you're stuck with the less good flavor on the bottom.
Matthew Amster-Burton 10:29
And like, if I only got an either one of the flavors, you would have been fine, because I would I wouldn't have been comparing it. So I want kind of a restaurant experience where I don't have much choice. So I don't have a lot to compare with. Or if there is a lot of choice we can order like a bunch of small plates. And if some of them aren't as good as others who cares?
Molly 10:48
I wonder across the board. I mean, this makes me think about like, like the, you know, principle in it, for instance? Well, it's in many different arenas, but I think of it in visual art of like that restriction, like restricting what
Matthew Amster-Burton 11:01
constraints caused creativity. So yeah, that
Molly 11:05
like, you know, if all you have to work with for this drawing is a red colored pencil or whatever, it frees you up in a certain way that maybe not having the whole palette. It's just different. removing some of the options creates a certain sense of freedom. Yeah. And I wonder, obviously, there's no money to be made in this study. But I wonder if in general, like people might report higher satisfaction going into like two similar restaurants and one of them has a smaller more focused menu and one has like a bigger multi page menu.
Matthew Amster-Burton 11:42
Yeah, let's open two identical restaurants. And give this a try. Yeah, for you.
Molly 11:47
This will never this study will never be carried out. Were you
Matthew Amster-Burton 11:51
involved in like writing the menu and to lancy ever? Yeah.
Molly 11:53
Like Well, we set out to do really small and focus menu. You did? We did. So you know what I really wish I had access to Brandon's got them somewhere are the our original business plan. So my brother who is in the restaurant business in DC, but always ran much bigger restaurants like In fact, when he found out that we were opening like a 40 seat restaurant, he was like, that is a terrible idea. Sure. Now he's coming to Brandon for it. Ah, but anyway, I remember he loaned us one of his business plans to use as like a template. And of course, his was like way beyond what we needed. But anyway, we wrote these sample menus. And I remember, I think we had maybe two starters. We had like a jersey salad. And we had some other kind of salad. We had, I think eight pizzas, five of which were all variations on the same thing. And then we had we opened with three desserts. And one was a chocolate chip cookie. No, we opened two desserts. Yeah. Chocolate chip cookie and a popsicle. Okay, and that was it. And I still and the DNC menu is actually like much bigger now because they added a second woodfired oven and so they've got all these like woodfired vegetables and stuff. It's a much better restaurant now actually. But I gotta say, Boy, I love it. tight little menu. I love it. Love it. Yeah, Renee Erickson has just opened. I haven't gone to any of her restaurants in a while because, wow, the economy in this city is such that I cannot afford those restaurants. Sure. But she just opened a new one on Phinney Ridge called lioness. And I think it's more Italian inflected than her other places, which tend to be more sort of French inflected, but it has a really short little menu. They posted it in the window, and it looks delightful. And the next time I find myself with like, $150 burning a hole in my pocket.
Matthew Amster-Burton 13:54
This is a perfect segue because you have you ever spied a restaurant? You're like, that looks interesting. I wonder what kind of food they have. And you like walk up to the window and they have no menu in the window? Isn't that insane?
Molly 14:09
I think it's quite common to Lancey never puts its menu in the window isn't that long, just now realizing it? Well, so I think part of what it was was in the beginning, we had like a little picture frame from like goodwill that we've hung the menu in, and then at some point, it disappeared or something happened to it, and it never got replaced. But it does bother me immensely, because for instance, I order takeout from delinquency on a not infrequent basis. And I always have to either like text my ex husband, or one of the servers to be like what's on the menu right now? Because the menu on the website is never fully up to date. Yeah, I
Matthew Amster-Burton 14:47
wasn't even going to bring up websites and yeah, but yeah,
Molly 14:51
I think that you know what I really hate. Yeah, let's when when website menus do not list prices, yo Yeah. Oh, Oh my God, I feel like that is a grave disservice to humanity. Like you can't run a business like that it's not fair. Like customers need to know what they're paying
Matthew Amster-Burton 15:18
I'm going to name a couple of places that are are or were famous for their menus. And I want to know if you've been there. Have you ever been to the Cheesecake Factory once? 1 million years ago? Okay, what did you think the Cheesecake Factory is famous for having a menu with over 250 items?
Molly 15:32
I have no memory of it.
Matthew Amster-Burton 15:34
I've never been white for the show. Laurie has been once or twice like I always hear like the food is kind of better than you would expect. Yeah,
Molly 15:42
I don't know. Maybe. Have you ever been to Buca di Beppo? I have been to Buca di Beppo I was gonna say there was better than I expected. Yeah,
Matthew Amster-Burton 15:49
it was fun. Yeah, it's one of those like, I think I think it's a national chain. But also I think it's like kind of the same as Carmine is in New York. There's like, it's like a sort of Italian American theme park restaurant. Yes.
Molly 16:01
Yeah. It's hard not to not to enjoy. Yeah, it's fun. Okay, what's
Matthew Amster-Burton 16:06
the other one? shopsin's in New York City?
Molly 16:08
Did you ever go to the shops in that the famous guy behind the guy behind you? Yes. He's not at the stove or in front of the stove? Well,
Matthew Amster-Burton 16:18
he's not anymore because because he passed away but he was at the store. Yes,
Molly 16:22
I have heard of shopsin's I've never been to shops.
Matthew Amster-Burton 16:26
So I went once and with with Laurie who was a big fan of it. It was famous for for, among other things, like for having for its owners being real New York characters, but also like having a menu with like, all kinds of ridiculous things on it that you could actually order and we're probably good. Like, what is the one the one that I remember for sure is postmodern pancakes. Which is pancakes made with a bat with with chopped up pancakes tossed into the batter? For no reason. Just so you could call it postmodern pancakes. Oh my god and shred potatoes. They call their hash fried shredded potatoes. Shred potatoes. Okay. Okay. But just just do like a delightfully sprawling menu.
Molly 17:08
Fun. Is it still there?
Matthew Amster-Burton 17:11
I don't think so. I think it closed after he died. Okay. How do you feel about Laurie and I encountered this recently, restaurants where the only menu is you have to scan a QR code, and then everybody kind of flips through the menu on their phone. You
Molly 17:26
know, okay, I feel like I'm supposed to like this. Because it you know, I understand why I understand I get it. Like in the age of COVID, it makes a lot of sense. We're not like, you know, all sharing these menus. And also, I mean, nice to not have to print that voucher a day. On the other hand, I don't want to have my phone out at the table. Not even like when we sit down now I found it really stressful. And there's something too, about being able to kind of look over a menu with somebody else like in front of you like holding the menu. And
Matthew Amster-Burton 18:03
also this this place had like a fairly extensive menu. And I was just like, I'm not going to be able to really understand what the full range of what they're serving, because I'm not going to do that much scrolling. It's true,
Molly 18:13
you lose a certain amount of like,
Matthew Amster-Burton 18:16
I'll be like, I'm 100 years. So no, no,
Molly 18:20
but I think you lose a certain amount of like the overall feel of a restaurants menu when it is online, especially if you're looking at it on a mobile device, right? I think about like, do you remember what would you call this like so? Did you ever go to Baltazar in New York? No,
Matthew Amster-Burton 18:35
I think Laurie went there at least once. Okay, but I'm fairly ready. Good key Rand McNally's Bistro. Yeah,
Molly 18:41
on Prince Street. Yeah. Brandon was briefly a server there. Okay, in early 2005. And I remember I think we went to eat once there. And as I recall, they have this big menu that I think of as being like, a French, like Brasserie menu. Yes. Which is sort of you know what I mean, sort of
Matthew Amster-Burton 19:01
like a newspaper. Like, you know, here's a headline over here like stats, right? Yes, yes. And Na, like that. I
Molly 19:08
like that, too. Well, imagine trying to look at that on a phone. Yeah, you can't get this like conceptual. Well, what we do, I guess, when we're looking at phones, when we're looking at menus on our phone is is we can't judge the restaurant by like the design or the style of the layout of its menu, which I think is part of the
Matthew Amster-Burton 19:27
whole experience. Kind of fun. Yeah. Anyway, they should make you like install, like one of those escape room apps, where you have to, like solve some puzzles in order in order to order food.
Molly 19:37
That sounds like so much fun. That's great, right? Yeah. We're gonna
Matthew Amster-Burton 19:41
open competing restaurants and that's going to be the concept of my restaurant. So you come up with your own thing. Your tables
Molly 19:48
are going to turn real slowly. Do we have anything else to say anything else
Matthew Amster-Burton 19:52
to say but Oh, one other thing? Okay. So we haven't talked much about like how the food is described on the menu and I feel like and this is this probably when I say this is like a current trend. I mean like something that started 15 years ago, of like, the menu item is like a list of nouns like like I made one up hanger steak, Brussels board. Allez freet. Like, what do you how do you feel about that style of menu writing?
Molly 20:17
Gosh, I'm glad you asked about it. And I feel conflicted because you too. I feel conflicted because I don't dislike it. I like having somebody sort of give me the bullet points of what the dish like having to be a little mystery. I certainly like it better than when people write in like full sentences like our our world famous gloop D glue with seared blue peas.
Matthew Amster-Burton 20:49
Well, I mean, you give as an example of what you don't like, but I'm certainly going to order that. I love this hair blue piece.
Molly 20:58
But you know what I mean? I don't like it when people write. Like, I don't like it when people write adjectives.
Matthew Amster-Burton 21:03
I feel on menus Yeah, I feel like blue peas is like some fish that like they would go fit go fish for like, you know, like parented child going out fishing together in the Midwest like going to catch some blue peas and cook them over the campfire. And like anyone anyone who hasn't heard of his like, there's a fish called Blue peas. Then you go there like it's just blue peas everywhere. Like, there's a blue pea blue P fast food restaurant,
Molly 21:25
just like yeah, the first fish I learned to gut was
Matthew Amster-Burton 21:29
gloopy. That's why they're called Blue peas because of the sound that the guts make when you're cleaning. Yeah, okay.
Molly 21:37
Anyway, so um, okay, I like receiving the like, bullet point. I do do Yeah. But at the same time, I find it annoying if I don't understand what more than one of the ingredients.
Matthew Amster-Burton 21:50
That's a good point. There's no purpose. There's just and yet, like, like I said, I kind of like the mystery. Like if you know if there if one of the menu items said like it came with, like, you know, from Francia lows. I would I would order it. And then and then I would like get two thirds of the way through eating the thing before I realized like, Wait, which of the things on the plate is the frontalis?
Molly 22:19
Gonna hold on to like, what if you're in your example here hanger steak? What if this was hanger steak?
Matthew Amster-Burton 22:31
And fried juleps? I guess they would order a steak. I like brussel sprouts. I mean, poopies obviously you like bluebies?
Have you ever ordered Syrphid d'oeuvre? No?
Molly 22:51
No. Okay, but anyway, I don't know. What do you think? Like, what do you think about this? Yeah,
Matthew Amster-Burton 22:58
I like I like it when there's a little bit of mystery like it can be. It can be pretentious. And the same. So I think like, you know, I really like oh, yeah, you're doing this. You're doing this thing too. But then also like, it is appealing to me.
Molly 23:12
I don't know what it what is better. Do you know what I mean? Like, what? What would be better than that?
Matthew Amster-Burton 23:18
Yeah, no, I don't I don't want like a whole a whole discourse. It Yeah, it's sort of like the right level of teas. Because like if it was just hanger steak and like, they don't even tell you what the accompaniments are. Like, that's, that's too much mystery.
Molly 23:30
Yeah. Yeah. You want to know if you're getting Brussels or bluebies. Brussels or blue base?
Matthew Amster-Burton 23:35
What about your friend? Gialos I gotta have my friend. Or were they were they big? Because it Francia lows. Remember? Brunch? Ch roll back the tape. Okay. We
Molly 23:52
can't do that. Okay. Okay, Matthew. We have some spilled mail but you read it. Yeah, I would love to
Matthew Amster-Burton 24:03
this is from listener Anna, who writes Hi, Molly and Matthew. I recently drove by a car detailing shop here in Portland called Matthews Memory Lane motors and excitedly pointed out put it out to my kids who already think I have a weird obsession with this podcast. I took a picture attached. It's not great quality, but I wanted to share it with you both. Molly I'll be on the lookout for your memory lane. And we'll let you know when I find that's really funny. That's kind of dirty right? Your spaghetti episode and talk to the Old Spaghetti Factory got me thinking about restaurants we go to that have mediocre food that we still make a point of visit because the atmosphere or memory lane is notable. My kids love the Old Spaghetti Factory for special occasions. I think the pasta there kind of sucks and all the food is sort of limp but I love how happy my kids are when we're there and the staff has always so lovely and who doesn't love spumoni ice cream? Are there restaurants or places you visit where the actual food or drink is only so so but the memories or the vibe are such that you still love visiting on occasion from Matthews memory Elaine Anna
Molly 25:02
Okay, go ahead.
Matthew Amster-Burton 25:03
Okay, so I have a couple so there's a Mexican American restaurant on Broadway in Seattle called lacO Sina that is one of the only restaurants now that has been in like continuously in business on Broadway since we moved here in 1996. And it is just exactly what you think of when you think of like a Mexican American restaurant that opened I think they opened in the 80s You know, like oceans of refried beans and melted cheese and giant burritos and giant margaritas and they just do that stuff. I was gonna say do it really well no, they do it like exactly how you would expect and if that's what you're in the mood for. It's perfect.
Molly 25:44
Yeah, okay, no, I totally get that yeah
Matthew Amster-Burton 25:46
all right let's Yeah, let's go back and forth because
Molly 25:48
so I had a really hard time coming up with something for this but the one thing that so I tended to think of the part of the question that was more about like, like the memories like had I worked love to go back for the memory so I really wish that I could go back to who Nan Cassidy square in Oklahoma City. It hasn't been there for a very long time. I don't even know how good it is or was or Yeah, I have no idea however oh my god I would love to go back there I cannot believe how much of my childhood I associate with that place. Oh yeah. Yeah, I don't I don't care about the food it's not even the food that I remember it's like the location and the like beaded curtain on the way back to the bathroom and the weird fountain with the fish and all this stuff.
Matthew Amster-Burton 26:36
Yeah, okay, I've won like like a real memory lane one free the the pod tie at Siam on Broadway, which no longer exists. I remember I first encountered it when why for the show, Laurie like, like went there like with some people from work and brought home some leftovers. And I was like eating this leftover pod Thai. I don't think I'd ever eaten pod Thai before but maybe a couple of times in college. But I was like, Oh, this is my favorite food now. And so like I started getting this like once a week like usually to go from from this just very average neighborhood Thai restaurant in Seattle that was like across the street from us. You know, in retrospect, it's not like good pod Thai. It was like, it had a lot of tomato paste in it. And it was very gloopy and very sweet. You know, like American style pod Thai. I loved that shit. I still every once every few years will go down to their lake union location, which is still there. It still serves the same dish and get it for myself for lunch. And it always hits the same way.
Molly 27:33
I would like maybe someday to go back to a long john Silver's. So my dad and I used to go to Long John Silver's, it was like the fast food that we eat together. And I would always get the kids meal and I would get well i We've talked before about how he introduced me to malt vinegar there. I remember I would always get like a one piece fish meal thing and I would always get hush puppies. I think I could sub the hush puppies in place of surprise, I think. And I just I remember the decor really? Well. The like, you know fo ship wreck. Yeah. Or it maybe it wasn't even a shipwreck. Maybe it was just like, ship themed pirate ship themed? Uh, yeah, I would like to go back there and I would eat the food, but I bet it wouldn't be very good.
Matthew Amster-Burton 28:20
Yeah. Okay, so I feel like my last one was sort of a cheat because I really do like that pod tie even though like I don't make it that way. Now. Denny's, so Jenny's have great food. No, like, do I have lots of happy memories at Denny's? Absolutely. I've got two specific ones that come to mind. One was after playing a show with my college band flax. We went to Denny's I just started dating wife of the show Lori and I got like chicken strips and fries at Denny's like like late night after the show. And then like spent the night at her dorm room for another another time. A cots D and I went to Denny's on the way to the the Jeopardy stewed the Sony Pictures studios to see why for the show. Laurie compete on Jeopardy. Ah, wow. Just like you know, Denise will be there for you. Just in
Molly 29:15
case anybody who's listening doesn't remember this. Matthew has been a contestant on Jeopardy. And Laurie has also been a contestant on Jeopardy. And we
Matthew Amster-Burton 29:24
both lost. But you guys were so cute. We were so cute. Yeah,
Molly 29:29
I loved it. I still have on my phone somewhere. The promotional video you made that was like the hometown howdy? Yeah, it was like this U DUB alum is something or
Matthew Amster-Burton 29:43
something. Yeah. And then I say it's me. That's right. Yeah.
Molly 29:47
Yeah, but you did such a good job of feigning surprise. Yep. God, it was so cute. Yeah,
Matthew Amster-Burton 29:53
they made everyone do this. Okay. Anyway, all right. That was fun episode. Yeah, super fun. Our producer is Abbi, sir Catella you can rate and review us wherever you get your podcasts. We'll go back to plugging our stuff at some point. Yeah, maybe
Molly 30:05
you can chat with other Spilt Milk listeners at everything spilled milk.reddit.com Yeah,
Matthew Amster-Burton 30:12
we want to hear your turn ons and turn offs menu menu was
Molly 30:15
also has anybody found my memory lane yet? Has anyone found Molly's memory lane? We've
Matthew Amster-Burton 30:19
been looking all over for
Molly 30:20
listener Anna maybe you have by now who knows?
Matthew Amster-Burton 30:24
And until next time, thank you for listening to spilled milk. Well, I'm Long John Silver and I'm the Sizzler. I'm Molly Weiss.
I had an idea for a job but I forgot