Doughboys - MOD Pizza with Cody Ziglar

Episode Date: September 2, 2021

Cody Ziglar (Rick and Morty, Marvel) joins the 'boys to discuss pescatarian eats and air fried food before a review of MOD Pizza. Plus, the debut of Cake It Off. Sources for this week's intro: https://www.kingarthurbaking.com/about/history https://www.kingarthurbaking.com/blog/2013/09/10/how-did-king-arthur-flour-get-its-name https://moneyinc.com/mod-pizza/ https://www.nrn.com/nrn-50/breakout-brands-mod-pizza https://pizzatoday.com/pizzeria-rankings/2018-top-100-pizza-companies/ https://modpizza.com/we-are-mod/Want more Doughboys? Check out our Patreon!: https://patreon.com/doughboysSee omnystudio.com/listener for privacy information.

What's up, everybody? It's your boy, The Spoon Man, and I want to talk to you about today's sponsor, Uber Eats. At Uber Eats, we've helped more than 400,000 restaurants across the U.S. reach new, hungry customers and deliver growth quickly through new orders. Uber's global platform can help you grow, reach new people, get valuable sales data, and unlock ways to expand with flexible delivery options. Put your business on Uber Eats. Get access to the Uber Eats platform, including valuable sales data to grow your business. Dig in to your data. Really dig in there, anytime, to monitor your performance and customer order trends. Wow. Wow.

Why, restaurant owners, enjoy 0% commission for the first 30 days on all orders, offer subject to change per the terms of the restaurant agreement. Wow, 0% on the first 30 days. Sign up today. That link that you want to click on is down there in the episode description. Right down there. Check it out. There it is. Move your cursor. Go ahead and click. Or if you're on your phone, use your finger and click that link. Click that link in the episode description. What's up, everybody? It's your boy, Mr. Slice, with some exciting news. The Doughboys are going back on tour in 2022. That's right. CS Live in Seattle on January 8th. In Portland

on January 9th. Chicago, baby. January 29th. At the Fox Woods Resort in Connecticut, February 4th. And two shows in Boston, baby. At the Wilbur on February 5th. Ticket info at headgum.com slash live. That's headgum.com slash live. Do it. In 1790, just 14 years after the US declared independence and barely a year into the effective date of the Constitution, businessman Henry Wood founded his eponymous flower importer, which would notably become New England's first food company. About 100 years later, in 1896, anti-British sentiment having cooled an Arthurian legend once again in the zeitgeist via popular touring musical, Henry Wooden Company rebranded as the King Arthur Baking Company.

Jump forward another 100 years and change to 2008, when the husband and wife team of Scott and Allie Svensson founded a made-to-order pizza place in a city on the opposite coast from New England, Seattle, Washington. The first of a wave of personal pizza-fast, casual restaurants that includes two separate chains part-owned by former Miami Heat teammates LeBron James and Duane Wade, blaze in 800 degrees respectively. The Svensson Seattle concept was an instant hit with a Frasier set, featuring customizable made-to-order pies and boasting of a worker-forward culture with fair pay and benefits. By 2018, it had expanded across the nation, growing into the country's 15th largest pizza chain, according to Mitch's homepage, pizza-today.com. Today,

with over 500 locations, the company has ambitious plans to expand to 1,000. But it remains to be seen as to whether the personal pizza concept will endure as long as the company's exclusive flour supplier, the business founded by Henry Wood, the King Arthur Baking Company. This week on Doughboys, mod pizza. Welcome to Doughboys, the podcast about chain restaurants. I'm Nick Weiger, along with my co-host, Mr. Belchardier, the Spoon Man, Mike Mitchell. What? Mr. Belchardier, courtesy of Ben B, wanted to submit this one for Burp Month. Stay safe and

watch out for your balls when you sit down. RoastSpoonMan at gmail.com. Wow, I like that. I like the ball shot out. Ben B. Yeah. Does the B stand for bad at roasts? Damn, King, you had to do him like that. You had a burp on a recent episode, Mitch. You were sneezing for a while, and then you mixed it up with a belch. Now I'm a regular Homer Simpson. You know what? I like being a belt. Like, I think it's more cool to be a belch guy than a sneeze guy. Yeah. More food adjacent. Why is that?

How the hell to Spoon Nation? Wow, right into it. Well, look, there's some things we've got to talk about. One, it was your birthday. That's right. It's funny that it seems that you have aged, and I really kind of haven't. Like, it feels like you've had another birthday before my next birthday. Well, yeah, that's how time works. Like, a year passes. You look like shit. You look old as hell. I'm feeling young and fine.

Good thing is that to say to a person. You know, I don't think you look like, you don't think, I know you don't think, think I look, no, hold on. You know, I don't think you look like shit. I think you look great. Yeah. Thank you, Mitch. You got a, you do too. You got a portrait of an old wiger in your fucking attic upstairs. And you go upstairs and you jack off to it.

You think I got a Dorian Gray situation? Yeah, and you jack off your own Dorian Gray. That's right. Dorian White from all the fucking Jesus Christ. Yeah, paint that picture, baby. That's right. Mitch, our record is very, it was fraught today. We had some mishaps. You did not have your microphone. You're back in Massachusetts. You're back in Quincy. Your mom apparently

misplaced your mic and didn't know where it was. And you had to go to Best Buy to get a new one. Well, she blamed me as well. Yeah, I had to run off to Best Buy. I was looking for it for like an hour and a half before I even left for Best Buy just so you know. Right. And you also thought the record started an hour later than it was scheduled for. Honestly, I did think next week starts at three and this week, or noon, and this week starts at 11. And I thought that it was actually this week that started at noon. So I did fuck that up because I would have gone to Best Buy earlier, but I was trying to find

the damn Mike Wigs. I didn't want to put another purchase on the fucking Doe Boyz credit card. So that's what I was trying to do. Your mom's way of telling you she doesn't like the podcast is very passive aggressively. Well, there's another thing I got to get into. I got to play the drop and then we get to introduce our guests and we got to get going. Yes. Yes. But we just recently, we talked about Dean Martin's hog on the pod. That's right. And then on the Reddit thread for that pod or whatever, they made like a thread and some guy said, or someone said, I'm not that impressed. Get the fuck out of here. Not that impressed. Come on. This man was flaccid. What is this? What are you

trying to, what is this? At minimum, it's not bad. Like even if you want to be a little bit, you know, if you don't want to go over the top, I get that it's not like whoa, daddy, but he's got something. Are you kidding me? It's a whoa, daddy. Most of them look like bird nests. I'm telling you. I love that. It's a flaccid state. Oh, whatever. It's a fucking rolling pin. You should play your drop because I do want to introduce our guest. I do love that that's the Reddit thread you wanted to discuss because there's another one that we'll get into it. All right. Here we go. Here we go. You know, Lags, just vamp for a minute because I got to put this together. All right. So can you just vamp? I'll vamp about the aforementioned Reddit post.

So I don't look at the Doughboy subreddit. Mitch, you have like push notifications about every post. That's not true. You will screen cap them and send them to me and Susser and it reached a point where we're just like, you have to stop. So we just had a rule. That was your rule, by the way. That's my rule. But that's my personal rule that Susser endorsed. Yeah, he was fine with that. He endorsed. However, this rule was broken with good reason. This was a post on our Doughboys this week. I won't include the username because I don't want to embarrass this person's family. Mitch on celebrity free pass list. To my confusion, Mitch is my wife's number one celebrity free pass list choice. She argues Mitch is super sexy and she isn't the only

woman who feels this way. Any other women out there thirsting for the spoon man. Now, in and of itself, a pretty innocuous post. You know, you're an attractive man, as we've covered. A lot of women crush on you. But this reply takes it to another level. You saying this makes me angry than me saying you look like shit to you, just so you know. This is from DrunkAndy. Okay, all of your comments are about your wife with other guys, so I'm thinking this is a you thing. And if you look at the original posters, post history, that is so extremely true. Every single post is about this dude's wife just getting railed by someone else. Well, you know what? I'm happy for him. If that's what he's

into, it's working for him. God bless him. And you know what? Oh, Christ, I will accept your challenge, sir. Mike Mitchell reporting for duty. Wow. Was that John McKay? Yeah. Get ready to hear some apologies from the spoon man. Oh, what the fuck? All right, here's a drop likes. Thank you for vamping. I hope that person doesn't kill you. Remember that I said that that's cool, and you should do whatever you want. And also I am interested. And here is and here is a little drop. We should do some sound effects. You know that I want to have more sound effects. I would just just clip this right here and play it. I like them as little sting at the end there.

All right, here's here's I couldn't really hear the part I was saying during woohoo, but some Mitch and some Mitch and also Drop King, Eric here, first time dropper, Mitch's who boy on the avatar has episode got me really pumped up. So I threw this together. It's not super clean. But who is who is these days? Jesus, why am I having a trouble here? It's not super clean. But who is these days? Keep destroying your bodies for our entertainment. XO Eric Gladstone. Wow. Great drop. And Mitch, a great guest this week. Great, great episode. Great episode. Yes. And hey, you know what? We're going to have a great one this week too. We're on a roll, baby. That's absolutely true. Our guest this week, a writer and comedian for Rick and Morty and

Marvel. His issue of Miles Morales, Spider-Man is available now. Wow. Cody Ziggler. Hi, Zigg. Hey, thanks for having me. What's up, Zigg? I was not sure if I should have jumped in at the beginning. So I was like, I was like a little jazz. I'd get a little loud and then I'd pull back whenever they hear the bass coming up. So now that I'm officially here, thanks for having me. Thanks for having me back, fellas. How we living? We welcome the interjections. Yeah, you saw a stumbling through our intro there. It was nothing but helpful. Finally tuned precision machine. I love it. Oh, we suck. We suck shit. But wait, hey, but for us, Wags, we're on a roll. You know what?

I'm going to say we're on an onion roll. Wow. How about that? Not really connected to anything. Talking about pizza this week, but okay. Yeah, I thought you were going to, I thought you were eating a pickle. I don't want to reveal the man behind the curtains, but I saw you eating a pickle. Maybe you had just finished like a nice sandwich sandwich. Actually, you know what? I am, but it was a sandwich thin. I have a chicken salad sandwich here. Look, I had an emergency situation. I went and got the mic. I called my mom up. I said, my need an emergency sandwich. She's used to calls like these. She whipped me up an emergency sandwich. I came back. I'm eating it. Wags has been busy.

It's been, I just got back. I was in New Hampshire for the week and then I came back to Massachusetts on Saturday and then it's been a whirlwind since then. So I apologize to everybody. What do you want from me? It's fine. It's safe space, man. Yeah. That's all good, baby. We still love you. Wags is mad. Wags is still mad. What do you want me to do? I'm not mad. I'm not mad. I'm having, I'm having a ball. There is whips of steam shooting out from your ears as you speak. That's true. That's unrelated. That's a medical condition. That's overheating. Zigg, last time we had you on, we were, we did a, we did a Patreon episode, don't waste up a double episode where we talked about steak. This is when I was eating meat last

year and kind of the height of quarantine. We were all super locked down and we're talking about what we're cooking for ourselves. Since then some time has passed. I'm curious, how did this lockdown we all endured affect your own dietary habits? Well, I'm glad you asked that because I no longer eat meat that much. I'm a pescatarian boy. Yeah. I went really crazy during quarantine. I never really drank much sodas. That's never my thing, but I got bored in quarantine as a bed. I think it would be very funny to try this mango Pepsi. This is such a funny flavor. And then I just snowballed into me drinking a bunch of soda and like really just becoming a piece of shit for a long time. So like, if as you can see, I just moved into a new apartment

here. And in my transition to cooking has really just been a lot of salmon. I've been doing a lot of pan seared tuna situations, some pan seared tuna steaks. I've been doing a lot of, a lot of broccolini. I still show some love for my, for my boy broccoli, but his, his, his girl broccolini is throwing it down and holding it down for me. And I've been doing a lot of, a lot of pasta. I just discovered like pasta. So like some cacio e pepe, a little aglio e olio. I'm finally expanding out my palate from just steaks. But I do actually plan on getting a steak. I mean, next couple of weeks, I haven't had one in probably, probably six months. It's been a while. Wow. Yeah.

Yeah. I went vegetarian this year. I'm not even eating fish, although I think eventually I probably will go back to eating fish at a minimum, just because the protein sources are just so limited if you're, if you're not eating any sort of meat. But I'm, you, this was like, this was a, this was a health decision. This was just like a, like mixing it up. Like you're, you're minimizing your meat consumption. Yeah. There's basically both of them. So like I was, I was still in the, the East coast for most of last year and some of this year. And like, there was a day when I had finished a room, I just finished like the day on Rick and Morty. And I had a realization that I had not moved. I had just been sitting down all day. I'd either

been sitting at my desk. I had been sitting in my car. I had been sitting in the living room. And I was like, this seems crazy, right? Like the human body should be moving at some point. So like, then I just started like just taking like little walks around the neighborhood. And then finally I was like, Hey, maybe I should just like stop eating all this Bojangles that is, because the fast food restaurant from North Carolina, fantastic chicken biscuits. And like, I was eating tons of those. And I was like, I should, I should, I should dial this back a bit. And that just eventually snowballed to what I'm doing now where like you're saying, if you're going to look to come back into like a little bit of meat, I do like,

maybe two or three times a week, I'll do like some either salmon or tuna and everything else is mainly, mainly vegetables. But I do have a query. If you're doing vegetarians, what's your, what's your stance on, on impossible burgers or beyond burgers? Do you fuck with those or are you out the game completely, even though fake meat? Great question. I actually like it quite a bit. I think the, the plant-based meat substitutes have gotten pretty good, become pretty good, some alakarums. And I think they're great. Like if you're transitioning away from eating red meat, I think they're a great, like, you know, sort of, will help you sunset that. So I do like those. And especially I've called out like the Impossible

Whopper is like a fast food option. Like I like that more quick service restaurants have some sort of plant-based, you know, protein. Silorakarums, say it again, silorakarums. Simolakarums? Simolakarums. Simolakarums. Does that fucking word in the day podcast for God's sakes? Well, I also don't know if I'm pronouncing it correctly. It's a word I've only read. Well, you're a nerd. Maybe you shouldn't attempt it. That's what I do. Keep it as humble. Get it as. But, but I will say that vegetarians who've been vegetarian for a while, we actually had a, someone wrote in who had been like a vegetarian for like 15 years and they were like, I can't

stand those because you, like, I guess you just stop craving meat entirely. And so this becomes a thing that like grosses you out. Yeah. This is, this is my, you know, hot take on that. It's like, I'm not in meat for the blood. Like it's the weird, like the beat, the beat extract or whatever they used to give it the sim, the, the very big word that you use, the similarity between, you know, and beyond meat and actual meat. Like I don't, I don't need the blood, baby. Like I don't need the, I don't need the, the, the smoke and mirrors. Like just give me the product without the meat. And like, I don't, I don't need to know that had the idea that some animal died while eating, eating this. Right. Yeah. It does help it be juicier, which is an issue with some of those

first gen, like fake meats, like the bokeh burgers, they get super duper dry. So that's to its benefit. But I think the main thing it does well is just the texture. Like, you know, it's like a ground take. I'll use, I'll make like a vegan, you know, bolognese and you were talking about pasta earlier and that'll, that'll absolutely scratch that itch. Yeah. That spaghetti itch. I'm a promo boy. Give me that blood. Give me all the extra blood. No, I never, I never, I never liked, I mean, I used to, in the funny way of like early 80s, which I've mentioned plenty of times, but the early 80s healthy living of, of skim milk and heavy and a lot of bread and cheese and like, like things that you should, I'm not cheese, but like, my dad used to cook, I've said this before

too, but you, my dad used to cook the steak well done. So I was so, because that's like cooking the fat off of it. It was what it was. Cooking the cholesterol off of it. But, but I, but I never, so I, that, that was steak that I burgers and steak. I thought, I always thought we're just kind of supposed to be a pleasant, like brown color, you know, like a, or brown to gray. I never, I never, I never was really looking for the, for the blood. And just still to this day, if I get like a two juice, two, you know, two undercooked burger, that does really gross me out to bite into a fucking big, like kind of wet middle of a burger. That's just fucking beefy and bloody. Question off of that, Mitch. What shirt?

Do you, are you a seafood? I mean, I'm assuming you're a seafood guy, because you're from, from Massachusetts. I am. Yes. I like seafood. It took, it took me, I mean, when I was younger, I'd eat like, like fish and fish and chip, like baked hat and fish and chips. And then I didn't get into like oysters and kind of like the, the stuff that people think are is weirder seafood until I was like, you know, like late teens, probably early, like late teens, early 20s. So do you get weirded out eating? Like, do you, first of all, question for you, do you guys eat whole shrimp? Like, would you eat like the head and stuff? Like, like prawns? Cause I've been doing that a lot lately and it, it snaps. I highly recommend.

That'll be a thing. I've only done it like a, like a sushi restaurant, like a sushi bar. If they'll give you like, you know, they'll get the sweet shrimp and they'll give you like the, the head, they'll either, you know, grill it or steam it or deep fry it. That'll, that'll be the situation. But most contexts now I'm just eating the shrimp tails. My wife will eat everything. Hey, this guy's in the fucking, this guy got his way into the fucking tail and head bucket and Wiger's just fucking sucking them down. We got him boys. It was a sting operation.

I, I, I should, I should clarify when I say weird seafood. Cause here's what I, here's what I thought was weird seafood. Yeah. When I was like a 10 year old, like 10 to 12 year old boy, like I ate shrimp at that point and I'd eat fish. The things to me that were, that were tougher were like a thicker fish. Like I didn't love sword fish, like a steak fish. That wasn't, that wasn't what I was going for. And then like, to me, the things that were kind of crazier were like mussels, clams, that sort of area, but shrimp, fish, like the basic stuff lobster, I would eat all the, I would kind of eat all that stuff, but like the, the more kind of like chewy, weirder stuff, like oysters, clams, mussels, that, that sort of,

your mollusks swags. Yeah. They had, they had, they had like a, a primal energy to them. Cause it's like, uh, this thing was probably, it's still alive moments before I ate the thing, at least for like, you know, oysters and clams and stuff. So like, I felt that way with, uh, with, uh, uni, it was like a sea urchin, like that one. The outside, the outside looks, looks so unannable and like the inside is like this bright, fun orange, yellow. You're like, oh, this, this is, it'll take some getting used to, but, uh, it still, it still goes hard. Yeah. It's delightful, but it's also such a unique flavor. Mitch, you like the uni? I don't eat it too often. I mean, I would, you know, I'd eat anything now. I mean, I,

I would try anything. So like, uh, not, but I, but I don't, I don't have uni too often. I, like, uh, that's, that sort of stuff I, I, I kind of stay away from, but not stay away from, just never even really just have it around. I mean, we've read your post, we get it. We've, we've, we've read the dissertations, Mitch. Well, I just feel bad because here I was calling myself the primal boy, which I was kind of hoping would stick. I was hoping primal boy would kind of move me away from the sneeze guy. And, uh, and, and it's, and it's not, and I realized like, oh yeah, like uni and stuff like that. And like oysters, like anything that's kind of shucked at the table. Like, I, like, I guess I don't think of oysters and clams like in that way,

I guess, like as much as I think of like, even lobsters, I don't want to be a part of the process of seeing it's tough. This, this is, this is the tough area of, of, of, of eating, of eating animals. It is, it's, uh, like a lobster to me is maybe the, the, the thing that's the closest to like a little living creature that I see, but you're right, uni, like they just cut that, those bad boys open and you eat them up. Well, yeah, whenever you see them, like kill the lobster, it's like, it looks incredibly horrifying. Like they just put the knife and then like just, you know, crunch it down its head and cut its head in half. You're like, this is, this is horrifying. I mean, they taste delicious, but yeah, either they're boiling it alive or there's the, you know,

I've, I've, I've heard of people getting like live lobster sashimi, you know, or, or going to like a, you know, and, and just sorry, seeing that prepared at the table and just like, yeah, that's, that's so, that's a little too close to me, even though I understand at a fundamental level, that's what we're doing here. Here's the, here's the thing I have. Mitch, did you have a question for me? No, I was just going to ask you if you're an uni guy, I do like uni. I'll, I'll, I'll have it on occasion. It is such a distinct flavor. I think it will have to be in the right context and that's usually a place I'll go to like, I won't seek it out, but if I'll go to a nice restaurant, I'll have it on the menu and be like, Oh, maybe I'll try this. My big thing with, with eating any

sort of small creature is, and I have the same thing with eating wings, even though I love wings are one of my favorite foods is I think about how many life forms comprise a meal. So like, and I understand this is completely distinct from the climate impact. I understand that like, you know, yeah, one cow can feed 60 people, but the, the climate impact from a pound of beef is so, so much worse than it is from like a pound of shrimp or a pound of salmon. But I think about when I'm eating like popcorn shrimp or something, or I'm eating just like a bunch of, you know, like sushi, I'm just like, how many, how many animals are, like how many souls am I consuming? Like that's, that's, that's a weird thing to think about.

No, I actually had that thought a lot too, particularly when it comes to, to chicken wings. I have an argument with a friend, I'd use the term loosely, Andrew T, who was a big proponent of the bone in wing. And my, my, my take is that like eating, eating six wings means that you essentially killed three chickens, right? If you're just doing like the actual wings, not doing drumsticks, whether like the boneless wing, like that's one breast that you just like mash up together. So like my, my, the way that I justify it is like the, the chicken to like, to like dinner plate resources, it requires less when you're just doing like a matched up like patty of chicken meat as opposed to like getting two dozen wings.

Like that's, that's such a large amount of, of animals that have made for a meal that really isn't going to be that feeling to me anyway. I'm a good boy, but like six wings isn't going to like fill me up. No, I'm going 12 minimum for a meal. Yeah. And wise you're kind of an eater of souls though. So like when you're trying to get that number, you're looking for a high number. Yeah. You should have sung sheet like just grab them up and hold them up and suck out their souls like in Mortal Kombat. I got a question. Yeah. Why is that? I got a question for you. Did, did you and your, uh, uh, any of your other LBC friends play, ever play a ookey oonie grown up? Okay. What, what connection would that have to my, to where I grew up? Why would we

be playing ookey oonie? Cause you're a fucking silver spoon, long beach boy. What do you, where do you think I, what do you think long beach is? I don't know. You've never taken me there. You've never taken me there. Oh, we should go. We should have a hometown tour. Like you drove me around Quincy mass. I can take you around the LBC and my neighborhood of Lakewood. Oh man. I wonder how long that would be. I could show you where the original Denny's used to be. Um, and I can show you the, uh, the, uh, public pool where I saw a kid, uh, drop his shorts and take a dump. Hell yeah. And that's it. Those are the two tops. Those two spots. Yeah. And that kid's name, Nick Weigar.

I was looking in a mirror. Zigg, you were talking a lot about cooking and I, we discussed this last time on the podcast, but you worked as a line cook for a little while. Yeah. And I was in undergrad. That's basically what I did. Uh, I was fired because I stopped liking being a line cook very quickly. Uh, but yeah, I was, I worked at this place called beef. Oh, Brady's. It was like an, an Irish pub that just made shitty bar food. And towards the end, they started making like quesadillas and tacos. They really got off brand. Honestly, that's the rabies when I left. I had the, the, the, the mission statement was not clear, but quick, quick, quick, quick

interjection. That was, that was nearly my birth name. Beef. Oh, Brady's Mitchell. Yeah. That could be one of your new names you can use along. Uh, so I was, I was the, I was a two pronged dude. I was the, uh, the, the fry dude. Like I would drop the chicken wings and the fryer. And then I was also like the dude, man in the grill. So like burgers, Philly cheesesteaks, all that stuff I, I made. So like that, I think that's why my affinity now is for like, just give me a pan and I'll cook it. Like I'm not much of a baking dude. Um, the closest I get to it is a, uh, an air fryer. Like that's, that's as close as I get to

putting shit in my actual oven. So like everything that I make, I would like to make it with less than four pans. Uh, and like I usually am just like putting it on a grill top. Like that's as deep as my lower goes, knowledge goes of, of like actual cooking. Mitch's ears perked up at air fryer because Mitch is also an air fryer advocate. Yeah. Oh yeah. We'll make it over here. What, what do you got? Like a go-to recipe that you recommend? No, you know, honestly, I haven't, I haven't used it at, I mean, like I used it, I used it to reheat things a lot. And then when I was, the thing is, is that I got it and then kind of came back here and then haven't, you know, I haven't been able to use it much, but I'm excited to use it. Whenever

I made chicken wings in it, I've loved it. Uh, I think that they cook chicken wings really great. You can make some great Buffalo, Buffalo chicken wings, but then besides that, just reheating stuff, putting some, um, putting some like frozen, frozen food stuff in those baskets. Like it is the best version. It's the best version of, of, of frozen, of like the grocer's freezer, mozzarella sticks or whatever you want to do. It's like the closest you can get to it being in the restaurant or whatever. If you want some TGI Friday mozzarella sticks, you put them in the, you put them in the air fryer, but like, I also realized that that's not a good thing for me to use it for. Hey, you know what? You do what you need to do. You bought it. You can do what you want to do with it. I,

I only make one thing. I've been making sweet potato fries out of it and I highly recommend it. Wow. You, you can't eat your potatoes. You cut them up a little salt, a little pepper, a little paprika, if you like spice, which I do some olive oil, throw it in there for like 20 minutes at the lowest heat and flip them every, every five minutes. It comes out pretty good. I highly recommend. I love it. That sounds fantastic. Wags, you don't have one, right? I don't have an air fryer. I've, it's, it's one of those things that I was like considering buying it. And I look at this website, Wirecutter, and it was one of those frustrating things where you, because they, they do all these consumer electronics like reviews and ranking. I don't know. I'm still fucking addicted

to this shit. It's, it's, it's a min max approach to life, which is such a dumb, it's such a waste of time to like consider so much making the perfect purchases instead of just getting something you want. But I waste time like looking at things and, and weighing purchases. And so I was looking at air fryers and like Wirecutter's like air fryer recommendation was like, don't get an air fryer. I was like, well, what are you doing? Like, like, I'm looking at this. I'm thinking about an air fryer. Don't discourage me from this purchase I want to make. Like, yeah, I get that they're probably more efficient ways to cook something, but, but like, what are you doing? It kind of I love they're like, click this link to see the perfect egg fryer was just somebody giving you

the finger like you fucking nerd. Don't do it. You fucking dork. It said my name. Targeted. Targeted. Targeting. Outside of the outside of the fish, the sweet potato fries, anything else you like to fix for yourselves at home? For yourself? Yeah, yeah, I've been I've been really doing a lot of I've so I got to walk recently as well. And I've been doing a lot of stir fries, a lot of stir fries. I've been

doing these like, buttered garlic noodle, but I don't use a butter. I just use olive oil in the wok. So what I'll do is I'll stir fry the vegetables. I'll throw some olive oil, some garlic, some some scallions, and then I'll throw in some noodles that have been like, you know, al dente, whatever, toss them in on low sodium soy soy sauce, then doesn't mean the walk and have like some little noodles going on. And honestly, it's been killing the game. It's great. I've been I've been I it's weird how how much my diet is just revolving around four different foods. And then it's like a fast food menu, like you swap out one thing and put something else and then you have like the supreme taco, whatever. And like that's that's basically what my menu

has been like swapping out one ingredient for something else and like me and like, your daddy's got a new spin on it, baby, come on through. That's right. We got pepper flakes tonight. I want to I want to give that I want to I want to give that a little like I want a cat. I just wanted a cat call that that that delicious dish. Damn. Yeah. Next time you're back, I'll whoop some up for you. No bullshit. I got you. I've been trying to entertain people. So we'd love to have you over.

Good choice to cat call something in 2021. That's what I wanted to do. Yeah, save it for the save it for that guy's wife. We'll be back with more dough boys. You know, Mitch, you're about to take a little trip abroad. You're going to Costa Rica. That's right. Why? So I'm going to Costa Rica with the family. It's going to be a lot of fun. Gonna maybe see a monkey. Oh, that's fun. Gonna maybe see a bird. Just that just a one monkey one bird. That's it. Hey, that sounds like a heck of a vacay. And you know what?

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We offset 100% of our delivery admissions to your door, source 100% renewable energy for our production sites and offices, and feature sustainably sourced seafood in our meals. Head to FactorMeals.com slash Doughboys50 and use code Doughboys50 to get 50% off your first box. That's code Doughboys50 at FactorMeals.com slash Doughboys50 to get 50% off your first box. Do it. Welcome back to Doughboys. We are here with our guest, Cody Ziegler, discussing this week's chain Mod, Pizza, Mod, and Acronym, standing for Made On Demand, founded in Seattle in 2008 by Scott and Alice Fenson, husband and wife.

Claims to be worker forward with above-industry pay and benefits. I have an investing of that claim, but that's a big thing they put in their marketing, and has over 500 locations in the US, Canada, and across the pond in the UK. Oi. What's all this pizza then? And cookies, isn't it? Let me ask you, let's talk generally a little bit before we get into this chain about pizza. Zieg, what are your pizza preferences?

Okay, so I've also adjusted my pizza preferences now that I'm eating healthier, but before that, I always did at least a medium to large at the bare minimum, none of that small personal shit. I want a pie, you know what I'm talking about? Right, agree with you. Yeah, yeah, yeah. So I would always do just regular tomato sauce, red sauce, and then I would fluctuate between pineapple, mushroom, jalapenos,

and then the piece de la resistance is anchovies. That's always on the market. Wow, wow. Yeah, I'm an anchovies truther. Anchovies do not melt still beams. I can beat my own thing about it. Wow. Yeah, it started as a bit in college.

It wouldn't be so funny if I got a Ninja Turtles pizza with an extra cheese and anchovies. And then I did it. I was like, oh, fuck, this is shit. It's fucking rocked my world. This is the truth that's been an uphill ever since, baby. You order pizza like a Ninja Turtle does. This is like the, these are crazy toppings. I was never an anchovy person.

I've never gotten into anchovies that much, but they're extremely salty. I mean, that's taken over. Incredibly salty. Yeah, you have to really balance it. Right. Well, I mean, I'll talk about it when I get my actual order. But I think if you do anchovies with like, so if you get like two big acids, like, you know, anchovies and then jalapenos and then top it off with like,

maybe some artichoke, like that to me is like a good, a good palette. Like he hit all the flavors that you want to hit. Wow. Yeah. I've done a lot of research guys. So you mentioned getting the large, like the larger pizzas, as opposed to the personal pizzas. And you know, the personal pizza trend is like,

I guess it's here to stay or at least here for now. But Mitch, this is a thing we talked about when you took us to Pizzeria Regina, which is like, you have to get like a large pizza to get a full size pizza at least, not a personal pizza to get an actual assessment of a pizza place's quality, because of the ratios. So, I mean, I was going to say this for my review at the end here, but yeah, I don't think the Chipotle vacation of pizza works. I don't think you can do it.

Yeah. I agree with you that I think the sort of made to order pizza trend, which is such a thing, you know, there's so many of these chains. I think there's at least four that I can think of, 800 degrees blaze mod, which we're reviewing. And then, Piology. Piology actually, this is such a trend, the Piology actually spun off from mod pizza. Oh, wow.

Like one of the people who worked on mod was like, I'm going to do my own thing. So, for I think a big part of it is their own thing. They're all the same. They're all very similar. I blame that dastardly LeBron James. Oh, here we go. Here we go again. Let's hear it, Mitch.

Look, LeBron, I just look LeBron to me, he's like a space jam to and he's like a blaze pizza. All three of them suck. They all suck. Wow, LeBron's very good at basketball. What do you want me to say? He's good at basketball. At least acknowledge that. Yeah, give him a little bit.

Yeah, I think what you guys are hitting on is that like there's like a streamed form idea. Like you have 12 options. Like you know, like the chef or whoever's made these pizzas are like, all right, this is what I think the palette, these are the options that I think will make the best tasting palette as opposed to like, I want to take this and this and this and this to put it all together, which may not result in like a very good pizza at the end because it's just like too much freedom when it comes to these choices. And I think a big part of it is kids like it.

I honestly think that's a big part of the appeal is that a kid like, I can get my own pizza and I can put whatever I want on it. I think that's why these work so much. It's for like families. That's just my guess. I don't have any actual fucking research into this. But I want to have a caveat. I got a caveat because I went to Blaze recently with a few folks,

Mookie and I think Dutz and Calpacus and... Just for fun? Yeah. No, it was absolutely miserable. I... Yeah. I think you were probably invited. I mean, like you've never come to anything ever.

But we went to Tonga... We went to the Tonga Hut. Not the Tonga Room. The Tonga Hut across the street from where it was a cinema at one point. And we obviously not going to theaters, but Tonga Hut has moved outside. So we went and we got some Blaze pizza. But I got like the large pizza, like the big pizza at Blaze. And I thought...

Yes, they have that there now. Yeah. I thought that was like the best version of pizza. But here's... To get into it more, here's what I think is the issue. It's like, when you think about good pizza places, like just the assembly line of making pizza at this place. Like one, I think the ingredients aren't as good,

but two, it's just like such a thing of like, they press the dough down on a low machine. They put on the sauce. They have like all this thing. And it just is like, when you think about pizzas that are great, when you think about the faras or whatever in New York City, where I went for that pizza tour. It's like...

It's saying about New York, because when you're there, you got to try the pizza. You got to. And you got to fold the slice in half like a real New Yorker. Yeah. And I know it's that sort of thing of like, even in those places, like it becomes an assembly line job, but like the fact that this old man who like cares about the dough

and the cheese and the sauce so much. And I feel like any good, like a good pizza place, you know that they're like proud of it. Like, what the fuck is mod pizza? What is Blaze? What are these assembly places? And I get it. And I get that it's a good work lunch.

I know that people got upset, I think, with Blaze, because it's like, you get a half pizza and salad. And I get that. And I think for that, that it is, it works. But for like actual pizza, the pizza's not good, right? Like it's just, I'm not trying to be a pizza snob. It's just not great pizza. Well, I think it sounds like you are.

I mean, real talk. But I think, I think you're actually like, it's, it's hitting a very specific, a very honed end in each, which is like, I have 45 minutes to leave my shitty job back. And I guess when we were meeting in person to like get, get some food, I'm going to pop into this strip mall and get like the mod pizza and like, and I'll be done. Same thing with like Chipotle or any of those places.

Or I just think like, if I'm going to get like, I'm going to have like a dinner or like a, nothing for my family, like I would go to like Antico, like I don't know if they still do pizzas, but like they used to do fantastic pizzas in K-Town. Like this big, like the, the square ones. I can't remember what style they're called. Like Sicilian, maybe I don't know, but like those are,

honestly for my money, like the best pizza I've ever had in LA. Because like you said, like, like they're specialized and they're dedicated to like, it's not something that you can just like get in 25 minutes. Like it takes a while for it to make, you have to curate it. Zig, Zig, Zig, Zig, were you talking about Antica in Atlanta? There's two, there's one, there's the one in Atlanta, which is fantastic.

And there's Antico in K-Town. It's like during like the pandemic, they were doing like specials where you could pay like 75 bucks and get like a salad, a big pizza, a bottle of wine, and like some homemade ice cream that they made. It's fantastic. I don't know if they're still doing that, but it was for my money, like the best pizza I've,

I've found in LA at the time anyway. Wait, is it the same chain? No, is it an LA outlet? I think it's a different place. It just happened to have the same names. Yeah. Got it. And I said, I said Antica, so that's really good.

And it's Antico and, and. Yeah, yeah, yeah, yeah, yeah. Antico, I don't know, people get mad at me, I couldn't pronounce it, but I went there for my birthday. And why, because you were there actually. If you're an Antica, you're in Atlanta. But if you're an Antico, you're on the West Coast. And also good little.

You're, you're wrong. It's Antico, it's on, is it in Atlanta? If you're an Antico, Atlanta's where you go. And in Antica, you're in California. There you go. Well, we'll, we'll rhyme now if you remember. Yeah, yeah. Scooby-Doo, what's the homers?

Can do-do. Scooby, Scooby-Doo can do-do, but Jimmy Carter is smarter. Smarter. That Simpsons is funny. The, I agree with both of your assessments about, about this being like a work lunch place. Like that's actually a really good observation on, on, I, you know, the kid's thing may be a factor,

but absolutely primarily this is like, pizza didn't used to be a lunch thing. And then they reached a point where they were like, okay, yeah, you know what, you can have a personal pizza at your office job or, or, you know, wherever you work. Like, like that becomes a lunch thing. Getting, getting mod for dinner, I cannot conceive of ever doing that. This seems like only a lunch time thing.

Well, I did last night and I, I, I do not recommend doing it to sustain you for, for lunch. You know, for dinner, it was not the best move I made, I think. By the way, I wanted to say that it would be cool if the blur song too, if they, they put homers, whoo-hoo, if they did that. Oh, that's funny. Yeah. Has it been done? I wonder if it's been done.

I don't know. I mean, no, I think you guys, the first one's a crack it. The sad thing for me is that I, I was so excited to, to eat some, some pizza. Oh, you, no, you're frozen again. Yeah. You're frozen, but I can hear you. Why is it just, it's just a tech, a tech, I mean, trust me, my mom's Wi-Fi is, her internet is bad. Yeah.

It's an issue. I was trying to send off an audition last night and it froze like, when it was like the deadline of sending in the audition. And she was like, I don't know what's happening. And I was like, I told you this before I left, but whatever. Michael, I don't, I haven't configured the DNS server properly. Maybe we should try giving you a static IP instead of a dynamic IP. Wow.

It's me just unplugging the modem and plugging it back in. I, so now I look, I remember what I was going to say. This was going to be my big pizza night. Zeke, I was, I was excited to have this, this, this great pizza night. And I like, it was right before I left. I realized that there were none of these really near Massachusetts. So I had to, I had to write in the, in the craziness of having to leave the day before I left basically, I had to go and get a bunch of, of, of mod pizza.

And I was like, Hey, this is going to be the only thing I eat for the day, but this is going to be fun. And it just was not fun. It just was not. Yeah. And I got, I got to say, I'll say this about my trip there. The staff, so nice and did a great job. Great workers.

Yeah. Yeah. The staff was super friendly, did a great job of putting everything together. And that's why it bummed me out. And even in the car, I was like, this smells good. I'm excited to try it. And then man, it's just as, I just think that the basic, should I get into what I got, Wags?

Yeah. Let's, let's get into our orders. I do have one like off topic question before we get into that Mitch. Do you still live in LA? Because you're back in Massachusetts already after like three weeks back in LA. Did we lose you? Jesus Christ. I did lose you, but I heard your stupid question, I believe.

Do I still live in LA? So Wags, here's what I'm going to do. I'm going to, I'm going to join, I'm going to, I'm going to join Wi-Fi on my phone. Okay. Because this is, this is fucking up like crazy. So here we go. Hold on a second. Everyone, hold on to your butts.

Here we go. Hold on to your butts. Here it comes. All right. I'm tethered in wise. Can you hear me? Mitch is fully sucked into the space jams to, to world. Getting carried in by.

Talking shit. Yeah. Here, I said, hold on to your butts. And did you hold on? I'm still gripping. We went holding. I'm here. It worked.

Okay. You're back. I'm back. I live in LA for God's sakes. Okay. What, what, what, what does that mean? I'm, I'm filming a small thing. Okay.

Up in Maine. This podcast. I'm filming a small, I'm filming a small thing on the east coast. Yeah. Mitch has his phone camera under his waistband. They're filming Black Panther two in Boston. I'm not, I'm not in black. I'm not in a Marvel movie.

You're Thor, right? You're the new Thor replacement. I'm fat Thor. They want to get rid of the prosthetics. They're just going to bring me in for fat Thor. Wags, yes. I was there. I was there for a whole two months.

I'm coming back again soon. Wow. What is this? I hope we're good. I hope we're good. I'm just saying, we like having you out here. I'm bi-coastal, baby. I go to both coasts.

Look, there was, there was no, there was no mod pizzas in Massachusetts. So I had to get it before I went. And Wags, you know this, but I, but I usually do just a plain cheese pizza to kind of, you know, as a baseline. Yeah, as a baseline. And here it's called, I believe it's called the Maddie. Is that correct?

Let me see here. That sounds right. I'll go, I'll bring the menu up. I do like that they do have, this place more than Blaze has like a, yeah, classic cheese pizza. That's the Maddie. Which you got to name it, but you know, whatever. But you know what?

I like it. I like that they have pizzas made up for you. You don't have to fucking pre-fat mentions. Yes. Pre-fab options are great. So I just got the, I got the Maddie and I got that as I think an 11 inch pizza. Yes, it was an 11 inch pizza. So I just got that.

So this is like basically the plainest version you can get. This is like the most pizza that, and I just think I have an issue with the regular thin crust pizza that they have there. I think it's, I think it's kind of thin. Yeah. It is. Yeah. I think you have to eat it also quickly.

I think that like mod is a place that like you maybe have to eat the pizza in the restaurant or something. Like I got it to go and it was like a 15 minute drive. And I still was like, this is now almost nearly trash. I agree. It doesn't travel well. I got myself the Lucy Sunshine and I got that in a six inch version of that. Which still gave me side effects.

But that's mozzarella, parmesan, artichokes, garlic, garlic, and then dollops of red sauce, which I liked that dollops of red sauce on there. I thought that one, this one wasn't bad. It was, it was, it was pretty tasty. I kind of enjoyed it. I also got the Mad Dog and I got this on the 11 inch but thick crust pizza. So they do the kind of like a thicker style pizza, which I thought would maybe make it similar to that bigger pizza.

I mean, it's still the same size, but maybe their volume. Yeah. Volume wise, but it isn't really deep dish either. It kind of just makes it like a normal pizza. But then this was also like, this was kind of undercooked. It was like a little doughy, but this has mozzarella, pepperoni, mild sausage, ground beef, and red sauce. And like that should be good. And it was so boring.

I was shocked at how boring this like multiple meat pizza was. It was just a boring little pizza. And then I also got, so I try to try like, so I got, that was the thick one. The cheese pizza was just the regular one. And then I got two minis. The second mini I got was the Dominic. And the Dominic is white sauce, asiago cheese, fresh chopped basil, red onion, sliced tomatoes, mild sausage.

I got a six inch of that. And then I also added garlic, chopped garlic to it. That was my favorite pizza. This is this mini six inch one. Just the flavors were working on it. I was happy that I added garlic to it. It was just a nice combo of flavors. And that was probably my bite of the night, unless I'm going to count something else.

I got cheesy garlic bread. And that comes with red sauce. It comes with a couple of red sauces. The cheesy garlic bread, let me tell you, sucks. There's so much. Oh no, Ziggy were giving a thumbs up. I said that before your thumbs up. Yeah, I was going to give it the thumbs up.

I was like, no, it sucks. Shit, I didn't get it. But I was looking at it. I'm just hardened. Like I love a good cheesy bread. Me too. And I liked it. Like not enough cheese on it.

And then maybe this was just, you know, maybe this is just whoever I had put too much on. But there was so much rosemary on it. They put a ton of rosemary on. And I would have gotten no rosemary. There was no option to take it off. But there was just a ton of like it felt like rosemary bread. And I just wasn't having it. Just was not, just was a bummer, such a bummer.

Well, which location did you go to? I went to the location. Hmm, where is, hold on. I'll look it up. It was, it was north of a, all right. I was, it was a North Hollywood. It was Laurel Canyon Boulevard. Yeah, that's the same one I went to.

No Ho West. And the staff there was great. Super fantastic staff. They were super nice when I walked in there. I accidentally left my keys in there and I went and opened my car door and the alarm went off. But, but, but it was a, they were, they were super, they were super nice people. I just, the food just, just wasn't hitting it for me. I also got, I got a couple of drinks.

I got a bottle of Coca-Cola and I also got a, a Boilins Grape, which I really like. What's that? Boilins, Boilins Grape. That was, that was. Oh, soda, grape soda situation. Yeah, grape soda. Oh, dope. Yeah, yeah, yeah.

Yeah, it was good. I didn't, I didn't have any of the fresh fountain drinks. I don't know. I was the COVID age and I just kind of like, I skipped them, but they did. I've heard that they have good lemonades and stuff, but I skipped out on them. And I was going to go back and order salad wags, but I didn't, but I did get however, instead of a salad, I got what someone online told me to get, which is a no-name cake. I got myself a no, a no-name cake.

I think that someone online was, was the Drop King Robert Persinger because he has been talking up a storm about these no-name cakes. I think because he, you know, he's from Seattle. DK, what? DK loves the no-name cakes. The no-name caves are fine. DK, what the hell? He was losing his mind over these things.

The no-name cakes are, the no, Jesus. You know what? You're going to be the no-job Drop King because of this recommendation. Oh, they look like little hostess cupcakes. Yeah, they, they are. They basically kind of word just that to me. I mean, they, they are, I'll say that they are like slightly better, but I wasn't really blown away by them.

I thought, I thought they were fine. Here's, here's a text from the Drop King Robert Persinger to our, to our group chat. Don't forget to try the no-name cakes when you get mod, Mitch. You won't regret it. Emphatic praise. Drop King. Instantly regretted. Unanimously.

Drop ball. Drop King, what the fuck? If you guys need a Drop King, I can recommend you some people. They have a much, much stronger palette. I can, I can assume you have to re-wrap on this. I mean, I get why there's no name for these things. I mean, one, they are just like, they're like a hostess cake. And then two, they're not that memorable.

They don't deserve a name. I just, I think that they're, I think that, look, I'm being too mean to them because I thought like maybe these were one of the better, it was one of the better things I had, but I, I was not blown away much at all by, by mod pizza. Nothing. When the soda, when, when a grape soda made by another company is the thing where you're like, that's the thing I liked maybe the most, that, then it's a bad trip.

It was just a bad trip. It's damning with faint praise. And, and Zig, I want to hear about your order, but while we're on the topic of no-name cakes, to defend Robert a little bit, I did get a no-name cake and maybe it varies from store to store, but mine I thought was fantastic. In fact, you gave your bite of the night. This is my munch of the lunch, the no-name cake. I thought it's, it's like a plus-up ding-dong.

It's like a ding, it's like a, it's like the, a bakery fresh, like best version, idealized version of a ding-dong. And I, and I love ding-dongs as a kid. And this was an, was an elevation of it. I thought it was dynamite. I'm emailing Lev Ginsburg right now and you're going to get a cease and desist about munch of the lunch. It's just coming to an end.

Well, he's also my lawyer, so this is a conflict of interest. He also said not to mention him on the podcast anymore, so. We'll bleep out. Well, he did say that. We'll bleep it out. No, we won't edit it. It's staying in Lev, sorry. Is he, is he ashamed?

Is he ashamed that he reps us? I don't know. He left a, he left a kind of, I think, I mean, probably, honestly, wouldn't you be? He'll never know that we talked about him. You grow up like watching like Atticus Finch and to kill a mockingbird, then you're like, I'm going to be a lawyer some day. Like that's what I want to do. I want to fight for the little guy.

And then you ended up representing two fat fucks who, uh. Hey, guys, I. With you, Wendy's. Yeah, we're doing a new deal for munch of magnets. So, um, yes, I'm going to get it back to me. That'd be great. Lev, can you negotiate a manscaped contract for us? We're going to do manscaped ads.

It's a, it's a pubeshaver. Lev, in our writer, we needed to say that we, we get pink strawberry starbursts in our, in our dressing room before the show. Uh, let's talk about your mod pizza order. Yeah. Well, first of all, I think I want to give Mitch a shout out because I think he did a very strong idea about having a control group by just having the plain pizza, the plain cheese pizza. I didn't even, I didn't even, you're welcome, King.

I didn't even think to do that. So I, I, you know, we're in, we're at mod pizza. I figure, I figure like I would just make wild use of the modding appeal of it. Like that's the whole reason you come here, right? It's like make your own. So like I created my own pizza. I did a, the mini, I did a six inch pizza because I'm watching my carbs I eat. So I did very simple.

I did a red sauce as like the base. I did some Parmesan cheese. I did artichokes, spinach, anchovies, and then topped it off with some red sauce dollop. And then I did a, create my own salad with a mixed greens, mushrooms, red onion, tomatoes, and like some Dijon, big and rare, nothing fancy, but I also went to the exact same one that Mitch went to and it took me 30 minutes to get back because of traffic. So my pizza was ice cold by the time that I got it. I did not really plan that second part through, but I will say the actual combination of the taste

was good. Like the, the, the anchovies and like the, the, the, the spinach and stuff. So I had, I think a much better experience than Mitch, but also I'm, I had nothing to compare it to like, I don't know if their cheese pizza was great or bad. I will say the thing that I did notice is that it is, they're like, they're, they're almost toast hot. It's like they're so thin. The pizza, which I was not expecting.

I thought it was going to be like a, I thought it was going to be a little bit thicker with, with two seeds and getting that small one, which it also didn't fill me up because there's less, less calories coming in because it's such a thin pizza. So I will say again, to echo Mitch staff, fantastic. Super nice that came out, gave me my order, social distance, had the mask on, all that stuff. It does not travel well. I think it very much is a lunch pizza. You have to come and eat it on site and be done from super nuts within like 15 to 20 minutes

because it does not hold up traveling at all. 100%. Yep. I agree. You are a king. You, you nailed it completely. I mean that, and I just think when I think of it that way, and I'm so hard on these pizza places, like lunch pizza is good.

And like, if you're kind of like tricking yourself to have a half pizza or a mini pizza and a salad or whatever, and, and you can, you can stay within a good calorie range and enjoy it, then that's, then I think that this place works in that regard, but as like, as a pizza place, it just is, we can all agree it's not great pizza, right? Like it just isn't. Yeah. It's just, it's the thing that you eat, you eat, you eat it, you don't eat enough because you're not going to crash when you get back from work.

Is it inside the middle of like a basically a glorified strip mall? Like it's next to like a California chicken thing or whatever. You know, it's, it's, you know what you're getting into when you pull inside that parking line. It's not like a, like a Casablanca or, or some other, you know, nice pizza place that you're going to come to exclusively for pizza. Yeah. One, 100%.

And, and you know, that, that mirrors my experience. I, you know, I went to one in a, also in a strip mall on, in, on the west side and it was, the service was great. I mean, I think the, you know, if they do have a worker forward culture as they claim, then they're probably able to, you know, hire and retain good people and hopefully they're happy working there. Again, I don't know how much of that is bluster from the company and how, but it certainly seemed like the staff was great and friendly and very accommodating.

I use the app to order, but then I ate on site. So I, I ordered with the app. The app is fine. Wow. It's perfectly functional. Why is that exciting? The app's not crap. I ordered, I ordered on, I ordered through, through the website.

I didn't use the app, but I ordered through the website. Yeah. It's, it's, it's fine. Perfectly functional. I got the, the Willow, which is a, which is what they call a flash mod, which is their name for limited time offerings. I think they're getting too cute there. A little too over branded, but the flash mod is, the Willow pizza is white sauce,

Asiago, ricotta, plant-based Italian sausage. They don't say what brand, mushrooms, arugula, and romesco sauce, romesco sauce, kind of a roasted red pepper sauce, if you're less familiar with that, with that. And that's like a drizzle on top of it with the white sauce underneath. And I got this on the cauliflower crust, because I too am trying to be conscious of my carb consumption, although I went in the other direction with my, with my next option.

And then obviously the cake that I had. This was, I think, pretty good. I mean, the issue with you, when you get the plant-based proteins, and we're talking about this earlier, Zeig, is like, I feel like I would have rather just had some more like different veggie toppings versus the meat substitute in this particular case. Like I feel like pizza is a context where you can craft a really good cheese or veggie pizza. You don't necessarily need some sort of fake meat on there. And I think this Italian sausage in particular was not very well seasoned.

Like it was pretty plain. That's exactly what I was going to say to you. Is that, I think that is the issue at this, at this place specifically is like, I agree with you, you know that I just love cheese pizza. That's a, I'm a cheese, I'm a cheese pizza guy. Not in the, don't accuse me of the, the Hillary Clinton. What was the pizza place we went to? Oh, the, oh, fucking Comet ping pong.

Yeah, I'm not, I like cheese. I'm a cheese pizza guy. No conspiracy theories going wild here. Right. But I love cheese pizza. I only, I, in that, like that, I, I, I judge cheese, places cheese pizza against everything unless it's like, we're nowhere for this other, because that's, that's, that's the way, and so like you don't, to me, that, that's how you should rank pizzas is with the cheese pizza.

Right. Like that's, that's what pizza is. And I agree with you that like, sure, like a veggies or whatever and some meat, but this place just like, like you were saying the seasoning, the meat is just, was just, was boring. It was very plain. Zig, I want to ask you how, how the anchovies were at this place because the meat was just, the meat was just not, nothing was, nothing was happening. Like I didn't, it just was, it was more boring than the cheese, maybe.

Yeah. Well, I think this is what helps the anchovies is that, I mean, they're all coming from the same place. So it's not like they have like an anchovy farm out back and they go and fish these things out of like, they're getting it from the same company that I'm assuming most other places are getting. So like the, the anchovies were great. Honestly, that was the, that was my main takeaway is like the anchovies really tied the whole thing together. Like I took my first bite and I said out loud, I was like, God damn, like this is good. Like the anchovies really were the saving point now.

I will say it is, it was, I, this is, this is just my brain thinking is that like, have you guys seen those YouTubes where like people will go out to like pop eyes or like compared to King and like buy food and bring it back to like have a chef make it good or like, like bump it up or whatever. This is the thought that I have. It's like, I would buy, I would do like my own, create my own pizza, bring it back to my house. And then like, I would add some stuff to it to really bring it up a lot. So that's the main takeaway that I had because if it's going to be in my car for 20 minutes anyway, it's like, it's going to be coming in not that good. I could throw it in my

fucking air fryer and then add like my own like sauteed, like garlic or whatever to it and then really bring it up a lot. I don't think the thing that should be tying it together is like the little pieces of fish that's on half of the actual pizza, you know. Yeah, that's a bummer. I will say, because yeah, we talked about, and the anchovies are certainly going to add a lot of salt to it in which, you know, this was a little light on the seasoning. I was making ample usage of the red pepper flakes package packets that I got with it because, you know, I'm something of a heat seeker, but also this just needed some flavor of any kind. The mushrooms were nice and the arugula was nice. I say the produce overall was,

was good quality and that ties into the next item I got. Mitch, you have falsely accused me of being a fan of hot salads. I like my, my salads room temperature or cold, like most people. I feel like there's some reveal here. I was going to say, they actually offer a pizza salad here. So it was like, all right, I'll play your little game. I'll get the pizza salad. I'll get the salad that comes on a hot pizza crust and see how it works. And Mitch. The salad itself. I love hot salads. I wish that that was the next line.

A little disappointing because, and maybe if you have it in store, it's different, but I got, they came in separate containers. I got a warm crust in one, in one box and a, and a salad and the other. And I guess I was just supposed to marry the two, just dump them over. I was, I ended up doing it slice by slice, because that was a better way to, to parcel it out and make sure that the right portion of ingredients on each slice. That sucks. But it's a bummer. It was a bummer. That's such a bummer.

It wasn't a real let down because it was just basically a plain cooked pizza crust that you could put salad on top of. And honestly, the salad is good. Like, like the mixed greens, some basil in there, chickpeas, cucumbers, the produce was all fresh, red onion, the tahini dressing that had a nice bit of citrus to it. It was, it was very refreshing. I was like, this, if I just had the salad, this would be a nice, like light work lunch. The, the addition of the, the, the pizza crust is just completely, I don't know, it felt like a disconnect. Like even the eating of the slices as you're supposed to, I was just like, I'd rather just eat the salad on its own. So that was a let down.

And also not all that warm. You gave me hot salad, make it hot. Yeah. I don't see steam coming off that bad boy. I got a fountain drink there. I mentioned the no name cake, which was my much of the lunch, TM. The fountain drink I got was one of their specialty iced teas, which is a caramelized pear iced tea. Oh, shit. What was that? Like a fun name that sounds right at my alley. It sounded awesome. And I was like, this sounds great. And it was like lightly sweetened. So it had like, you know, like 80 calories per serving, but it wasn't like a full sugar thing. So I was like, this is going to be a treat. That was a real let down. I didn't, I didn't get much of the caramelized. In fact,

I had to look at the photo of it to remember what it was, because I couldn't even remember what it was supposed to taste like. It was just kind of like a general, vaguely herbal slash, honestly, like a little medicine II. It was whatever artificial flavoring they were using, just didn't quite connect. I was pretty let down. Unfortunately, I did eat everything, you know, I had it, I picked it up at the time it was supposed to be ready. And I ate it right outside at one of the outdoor tables. So like I had it, you know, close to when it was ready to be consumed, but just nothing was all that exciting except for that no name cake. Yeah, kind of a bummer. Vaguely herbal sounds like a 90s sitcom.

That's what we're probably can say when they don't want to drink the tea, when the tea moves into the neighborhood, like it's getting vaguely herbal around. Property goes down. Well, we should get to our final thoughts on mod pizza. So Zig, here's how this will work. We'll each go around, give our closing argument, if you will, and then end that by giving this a rating from zero to five forks. You are our guest. We'll begin with you. Don't drive through that part of town. It's vaguely herbal. Just a stuffy man saying that. They got Arnold Palmer's moving in left and right. I think this is a solid lunch spot when you're working at a place. Like I want to take my coworkers, we're going to drive the 10 minutes here, be done in 15 minutes,

and then back to the office. I think with that in mind, it works. But outside of that, there are so many better options, I think, in LA, especially if you live in LA proper. Like if you got to get on the highway to go to a place, it's got to blow your socks off. And for me, it did not do that. So for me, my scale of forks, I think it's a solid two and a half. Two and a half. I know I'm being very harsh. The staff was great. But as far as like, if I'm going to spend, you know, and it's also cheap, you know what, I'll say, I'm still going to do two and a half. I'm not going to bump up. You don't get points for being cheap. I think that the money will spend better out if you're trying to get like an actual like

pizza experience. Like if you're going to like use this as like your cheap meal of the week or whatever, like you might as well go big or go home. Wow. Wow. Two and a four, two forks, two tines, two and a half forks. That's a good point on the price. That is the thing we didn't touch on, but this place is quite affordable. Yeah. Well, Zig, I agree that the ride up there, I mean, just look, you know how I feel about the Chipotleization of pizza places. I just don't think it works. But I get for, hey, for the people working out there and trying to have a work lunch and you can have, you know, half a pizza and some salad. So I guess that works. And I think people are content with that. And it's different from a lot of the same shit all the time,

except I feel like I'd get sick of that too. Yeah, it was that outdoor mall sort of concept, which is there's a lot of them that have popped up in Massachusetts in the last decade or two decades. And it's kind of like, it's a little bit like the Grove thing, but kind of block your why. Cause I don't know if you've been there, but it just, it feels like a sort of thing of like, will a mod pizza be in that? Will it be there in 10 years? I don't know if it will. I just feel like it's going to be gone, right? Like it doesn't feel like it, it has a staying power. So man, great staff. You know, it's quick. There are plus sides to it. It's a good work lunch, but it's just like boring food. And I just don't think pizza works in this way. And Zig, I get a quote

meatloaf here, but you took the score right out of my mouth. Two and a half forks. Wow. Pretty good meatloaf. Thank you. Yeah, it's like he was here. Yeah, thank God he's not here. Fuckin, isn't he a fucking, isn't he a piece of shit? Does he have bad politics? I think so. Yeah. Boy. Good to see you though. Yeah. Great name. Yeah. Two and a half forks. Let's not, let's not need to gas him up too much. I think we just want meatloaf. I think that is what is going on here. Oh yeah, man. I had a fine experience at Mod Pizza. I think the, first thing I want to address,

because in this complex was a Noah's bagels. And a few people have brought up that Noah's bagels and Einstein bagels, which we reviewed last week are the same company. I mean, a few people brought it up. I've said it on the fucking podcast. Like we've acknowledged the same company. They're different brands, although they have slightly different menus. But I do think I got a little too hyped up last week with our friend Tony and just wanted to put something in the Golden Plate Club and exaggerated my score a little bit. So I want to canonically say, I am going to sync up my Einstein brothers bagels score with my Noah's bagels fork score out of the Golden Plate Club. Now three forks from the burger boy.

This, this is insane. Einstein brothers. This is actually the first correction. That's the correction I want to issue. This is just, this is just insane. Like, look, first of all, we try to find a name for this. And I wonder if people can help us find it because what is like a food that would be like the imposter food would be there? That's like a commercial where it'd be like, Oh no, we have the imposter brand. Like imitation crab. Yeah, I know, but that's not it. There was like a specific one that that was like, I feel like the advertising was based around it being like, whatever. And then the closest thing, the closest thing we could come to on the,

I, I, I hiccup to there. A new thing to add to the fucking list of shit I do, get some hiccup roast. Here they come. Dear God. But the, the, the, the, the dough scored came up with the journal. It's not delivery is to journal, but there was something else that was like, dude, you're not eating like, dude, now I can all think is dude, you're getting Adele. You're getting Adele. That's what it is. Oh no. Like, dude, like, uh, that's not Coca-Cola. Or you know what? Like there's some sort of advertising that goes around it and you came up with, what is this? Hamburglar points? What the fuck is it? Well, I was thinking of the, uh, I was thinking of the Pinocchio's scale that they use

it like, you know, truthmatters.org or whatever, all those fucking, you know, ostensibly objective organizations that try to gauge the, the, the truth of a statement, but they're actually just, you know, mouthpieces for neoliberalism. I said that because I was thinking like in terms of some sort of scale for how truthful something was. Like it's like, is the, is the fucking, you know, how many out of how many hamburglers does a statement get for being untruthful? Now, it seems like we're going in a different direction here. So maybe we don't even need that. I was just trying to figure it out, but I was just trying to figure out what the app, because it would work for that. But look, here's the deal. Einstein hit that day. You liked it.

It worked for all of us. I got too caught up in the moment. The fuck's that mean? If you will. I got too caught up in the domen. You didn't even like this show. I know, but I was like having fun. It's fun to put something in the Golden Play Club, but it, you know, Einstein Brothers does not belong, and you know what else does not belong? Noah's, not Noah's, a mod pizza, which we, you know, I just, in this complex, there's a Noah's bagels, there's a Starbucks, there's a, there's an, in an outburger, there's a wing stop,

there's a, there's a Jersey Mike's. So this is like fourth or fifth in terms of all these, in terms of options for where I'd go for lunch. Like mod pizzas, like I had all the rest this week. Yeah. Yeah. So like, I guess I'll have mod pizza. It was just a pretty underwhelming experience. And for that reason, and just based off of what I ate, I think I'm in the hand-holding club with you guys. I think it's two forks, two tines, two and a half forks for mod pizza. And you know what? This is one review I'm not going to ret con. I'm sticking to my guns here. Are you fucking sure about that? Uh, no. Are you sure you didn't get, are you sure you didn't get caught up in the moment? Your piece of shit? No. I probably got caught up in the Domen. Yeah.

I sense, I sense no, but I, what the fuck? Siri just talked, Siri's just started talking to me. Siri just started talking to me. I didn't ask for Siri. Um, Wags, this is, this is your mom also trying to get you to stop doing the podcast. I programmed Siri to interrupt your record. This is malware on your computer. Wags, uh, I sense no Pinocchios. I, I believe mod pizza is a 2.5 forker. Wow. That's what it is. Two forks, two tines. It is canon. Update the Doughboys wiki and we'll be back with more Doughboys. Hey you, you craving fresh, delicious, easy meals, try wild grain and get their bake from frozen sourdough breads, fresh pastas and artisanal pastries delivered right to your door. That's

right, Wags. Wild grain is the first ever bake from frozen subscription box for sourdough breads, fresh pastas and artisanal pastries. Unlike typical supermarket bread, wild grain uses a slow fermentation process that's easier on your belly, lower in sugar and rich in nutrients and antioxidants. Every item bakes from frozen in 25 minutes or less, you'll never run the risk of getting bored with wild grain. They're constantly adding new, seasonal and limited time special items to try. Plus for every new member, wild grain donates six meals to the greater Boston food bank. Wags, Boston baby. So you can eat good and do good all at the same time. All you have to do is sign up at wildgrain.com slash Doughboys and choose which type of box you

want to receive and how often it's easier to reschedule, skip or cancel. Plus for a limited time, you can get $30 off the first box plus free croissants in every box when you go to wildgrain.com slash Doughboys to start your subscription. You heard me, free croissants in every box and $30 off your first box when you go to wildgrain.com slash Doughboys. That's wildgrain.com slash Doughboys or you can use promo code Doughboys at checkout. Do it. Welcome back to Doughboys. We are here with our guest Cody Ziggler and it's time for a segment. You know, we have a beloved quiz segment on the show, Mitch. Pie in the sky. Yes. Well, it's time for its frosted spinoff. That's right. In honor of no name cake, I've chosen

a cake and Mitch and Zig must divine a series of clues to guess what it is. The winner takes the cake, the loser goes home empty stomached. This is Cake It Off. Cause the baker's gonna bake, bake, bake, bake, bake and my belly's gonna ache, ache, ache, ache, ache, ache. Baby, I'm just gonna cake, cake, cake, cake, cake. I cake it off, I cake it off. All it's layers gonna lay, lay, lay, lay, lay. And the fondant makes it fake, fake, fake, fake, fake, baby. I'm just gonna cake, cake, cake, cake, cake. I cake it off, I cake it off. All right. So here's how this works. Why did you say I cake it off? Why not just cake it off? Anyways, Wags. I think that the lyrics actually say, if you look at genius, the lyrics say that

it's I cake it off. I guess she kind of probably swallows it in her delivery. No, she, she says I shake it off. She doesn't say I cake it off. She says I shake it off. No, she says I cake it off. I'm pretty sure. Yeah, that's in the liner notes. You gotta read them. It's all there. I, you know, I worry about like an episode being good. Am I funny enough? Does, you know, was this a good episode? Oh, usually the answer is no. But it doesn't matter because everyone just loves your stupid fucking song that you sing at the end. We love Weiger. All these fucking freaks that are like you. They like you too, Mitch. They want you to rail their wives. And I want to do it. He's got a DM me. God damn it.

So here's how this works. This is trash. Everyone who listens to this podcast is more like you. That's my issue. There's no one like me. I'm an original baby. Wow. No one like you, except for every single person I've met from Quincy, Massachusetts. All right, let's get into this. So here's how this will work. You'll each take turns with increasingly obscure clues that will eventually reveal, I'm sorry, increasingly obvious clues. They start off more obscure that will eventually reveal the identity of the chosen cake, the cake of the week. So Zig, you are a guest. You get to, you get to choose whether you go first or second, keeping in mind the first clue is the most obscure, but is also your first shot.

Mm-hmm. Zig, you know, Mitch, I want you to take this one, King. I want to see. I want as much possible chance to win as I can take. Zig, this is a great move. I was going to tell you as so much as that you should get the second clue, because by the second clue, it's usually like, this isn't a vanilla cake, but a what cake, and then you'll get it. It's easy. Yeah, yeah. So, so that one's not obvious. That could be anything. Chocolate cake, whatever. I'd give it the fuck you, Yikes.

Yellow cake. I don't even know there's that many different, I didn't know there's as many different cakes, but let's, let's hear it. Let's, let's get into this. There's, there's countless cakes. Here's the first clue for this one. Well, we're gonna find out. The nickname of late jazz singer Mel Tormé clues you into the name of this sweet cake. I'm going to go with Angel Cake. Mitch is guessing Angel Cake. I believe you mean Angel Food Cake,

which I will, I will, I would allow this to be an official guess for Angel Food Cake, and you are wrong. Not Angel Food Cake. All right, Zig. I don't, I don't know that guy's nickname. That's why it's the most obscure one. Probably had a fucking hog. He's fucking jazz singers. Yeah. They're fucking pipes. Not enough for the fucking dough, not enough for the fucking dough boys Reddit.

We need more hog. Sounds like my mom. All right, Zig, your clue. This moist cake could be the title of a sequel to a David Lynch film. I'm blanking on every Lynch film except for Dune, and I know the cake is not called Dune II, so. I'm just going to have to guess Dune II, because that's all I got, the Dune II. I wish I was a Dune II cake. That would be quite a reveal. Yeah.

I'm just guessing Dune II because it's all I got. I wish I was a Dune II cake. That would be quite a reveal. It is not Dune II cake, which means Mr. Slice, the next clue goes to you. You claim to know it already. We'll see if you do want the clue or do you just want to guess. I'm going to guess red velvet cake, and now let's hear the clue. The clue is a chemical reaction between buttermilk, cocoa powder, and baking soda, gives this cake its distinct color, that color being red. It is red velvet cake. Mitch, you have won. Wow. I was thinking red velvet. God damn it. My favorite cake, by the way. There's not that many. Great cake. There you go. I want to eat Dune II cake.

I know. That sounds awesome. Red velvet cake. Turned your eyes blue, like a vibrant blue. Was red velvet? No. The David Lynch film is blue velvet, and Mel Tourmey's nickname was the velvet fog. Oh, the velvet fog. The velvet fog. Great cake. This is the best of Batman villain, right? Controls the weather. He's killed in the cold open of Suicide Squad. That was cake it off, just like a restaurant value feedback. Let's open up the feedback, and we have a voicemail today. Let's take a listen. Stick gets shut off in the opening five minutes. Yeah. All right. You're in the cash out lane at the grocery store. You can grab two snacks. Damn. One of those two snacks. This is submitted by Tony Chan from Ohio. Shout out

happy one year anniversary to my husband, Darren Chan. You called him pathetic, which I think is fun. Have a great day. Why don't we call him pathetic? I have no idea. I don't remember this. You know what? He deserved it. I stand by it, yeah. Tony Chan, happy anniversary, Tonya and Darren. Two snacks at the checkout line is you're going to grab and go. Happy anniversary. Zigg, I'm going to let you go first, King, because you are also a King. You know, not counting myself at the snack. I'm going to do a Mr. Good Bar. I love a Mr. Good Bar. I don't know what your takes on this, and this might be an underappreciated candy bar, but I'm grabbing a payday as well. I'm a huge payday. Love a payday. Thank you. I love it.

No one gives as much love, but I love a peanut candy bar. We were talking work snacks earlier, and that was a work mainstay for me for a while when I was at a vending machine at work. It actually has some protein. A lot of the candy bars don't have protein. This was a time before you'd have like a kind bar or what have you there. It's like it was the best candy equivalent of something that would kind of give you a little bit of pep. Yeah, I love a payday. They're also delicious. Yeah. Look at those nuts. Yeah. It's all you need. So you're going candy with both of them. Yeah, yeah. Wow. Interesting tactic. I admire it. Spoon man, what say you? This is tough for me because I feel like it's always... I always want to grab those Reese's

peanut butter cups. Why? Fuck yeah, those are good too. I can't help it. I can't... I feel like I gotta say this. I feel like Snickers have such a good display area on the way out. I feel like I just always see a Snickers on the way out, and I really love a Snickers, but for me, I'm probably gonna grab that Reese's peanut butter cup, and I'm usually buying gum more so there. I don't usually fall for the candy at the checkout, but if I do get candy there, I'm always trying to go for something new. I want to grab the newest bar. I want to try like the newest weird candy, like the newest whatever, some take, you know, a take five-ish sort of new bar, something that they got there, some new M&Ms, whatever the new M&Ms are,

something new and different. That's what I'm looking for. I'm looking for the new thing. Why? Because I'm looking for the new one, but I'm gonna say this. I'm gonna go Reese's peanut butter cups, and then I'm gonna go... I'm gonna go with some version of Starburst, some sort of fruit juice. Also, stay in sweet. Also, going with two sugary options. Two sweets for two sweet boys. What's the non-sugary option? I'm gonna get an apple protein shake. I was thinking like, I was like, are these, because you know, they'll sometimes be at like, and I'm picturing like a 7-eleven, and maybe that's the wrong environment to be putting myself into. Maybe I should be thinking of like a grocery store, but I think oftentimes there's like some jerky there, or

there will be like a, you know, like a straight... Yeah. Reese's peanut butter cups and then us weekly, all right? Are you happy? Get a fucking us weekly. Got to find out what's going on with Benifer. Yeah. I mean, Benifer's back. It's fun to look at the national inquiries. I mean, like, I've so rarely grabbed a magazine from there. There is jerky. You're right. Why is there's jerky? Yeah. But I'm going to change my answer again. It's not Starburst. I'll tell you exactly what I get. Reese's peanut butter cups and fucking peanut butter M&Ms. Those are the two things. Oh, wow. Yeah. Now we're talking. Wow. Yeah. Two XPB. Oftentimes they'll be like, and is this just me, but I feel like I'm picturing

like a small like mini bag of Cheez-It or something. Are there sometimes like a small snack pack of crackers or chips sometimes? Yeah. The thing about that is I feel like it takes too much to operate. Like you got to like dig down there with like a bar. Like you can drive and still like keep your eye on the road and the prize. Yeah. I feel like those are rare. I mean, there's drinks too. So if that was the case, I'd maybe say like a Diet Coke or a Coke Zero or something. But Wise, can I guess what you're going to get? Yes. Batteries and condoms. So batteries for myself because I'm an automaton. I power my own brain and body and condoms because I am horny and condoms because you're a freak. Yeah. Magnums of some sort. Okay.

I don't need condoms. What are we talking about? Flavored condoms. Okay. All right. So because I'm going to go down on myself and I want to have a little rest over, that's what you're saying. That's what you're suggesting. Some sort of flavored auto-philatio is what's going to be happening. That's what I'm saying. Great. Yes. Thanks. Thanks, Mitch. Like when you make ice pops for yourself at the house. Peanut M&Ms or peanut butter M&Ms is a great answer, honestly. Like that's like a really, really fun one. I'm kind of craving something salty, but I feel like I'm maybe betraying the exercise. It's a little bit of a cop-out to say something salty because maybe we're just

picturing different kinds of aisles. Yeah. I kind of want like a chips or something. I mean, not to sway it more in my direction, but paydays are pretty salty with the peanuts. That's true. That's true. I am going to take one from each of you. A payday and peanut butter M&Ms. Wow. There you go. I don't think we should allow it, but... Yeah. You guys do the heavy lifting and I'll swoop in and I'll bring this baby over. Steal your answers because I don't want to think. I was going to say my honest, boring answer is sometimes if they just have like that basket of sad bananas, I'll just grab a banana from there these days. Oh my God.

Like at my age, like I honestly will grab a gas station banana and be like, okay, I got this and then something that's, it fucking sucks. Well, because you like you, like you start being like, I need something a little bit healthier. You kind of compromise with yourself a little bit and you get what you don't really want, but something that's maybe going to make your stomach feel better. Yeah. My version has a coconut water. Like I'll get like a, I'll get a coconut water. It's not as fun, but it's something. Yeah. I feel like, I feel like the checkout aisle doesn't have chips as much because if it was like at the, we're talking specifically checkout, which to me is so often candy. It's like candy gum

magazines, like some like, like a trashy mags. And then sometimes now I feel like you get the waters at the front of the checkout. Like, and I don't even know how to count those, but we have, you have like the sodas water cases at the front. I never really see chips or even like you were saying wigs, like cheez-its or whatever, the small bags. I feel like maybe you're right. Like there are maybe like some Oreos and stuff, like the two packs or the four packs of Oreos, but I feel like it's mostly candy, right? It's mostly candy. Yeah. I don't, I mean, like, look, my real answer is I probably would grab like a fucking Luna bar or a kind of banana, just like a really, really boring ass thing. But I, you know what I hear? Here's what I'll say.

I'd get some Altoid minis if we're including minis because those are always there and that's the kind of mint, the kind of breath freshener I like. So I'll get some Altoid minis. Now we're talking. That's a nice, boring answer. Leigh, let us know what you'd like as your checkout to some hashtag. Check me out. And if you have a question or comment about the word of chain restaurants, you can email us at duboispodcast at gmail.com or leave us a voicemail at 830 Godot. That's 830 4636 844 to get the dubois double or weekly bonus episode. Join the Golden or Platinum Play Club at patreon.com slash dubois. Cody Ziggler, thank you so much

for making time for us. Thanks for having me. And always a pleasure. Thanks for doing the show. And then you'd like to plug it this time. If you want to hear me yell about anime and other nerdy bullshit, check out The Dark Weepod. It's a fun show I do with my homie, Birdie Reed. If you want to hear me do that again with another person that's not Birdie Reed, check out X-ray vision pod with Jason Concepcion. We yell about even more nerd shit on that. And yay for Zigg across all them social media platforms. Baby, that's where I be. That's where I stay. Hell yeah. And Zigg, you know what? I'm going to give you the title of Check Out King because I think yours was the best. Wow.

Thank you. Check out. Thank you. Update the Wikipedia, you nerds. That's what I need. I need that next to me. That'll do for this episode of Doe Boys Dome next time. For Mr. Slice, Mike Mitchell, I'm Nick Weigher. Happy eating. See ya. On the next Doe Boys Double, Mitch and I return to Palmerston Studios for another in-person record. All the snacks you send into the Doe Boys P.O. box over the past 18 months get tasted and judged. Snack Backlog. It's another edition of the Snack Log. Get the Doe Boys Double every Tuesday only at patreon.com.

Want to see the sources for this week's intro? Check the episode description. That was a hate gum podcast.