Doughboys - QDOBA with Jamelle Bouie

Episode Date: January 13, 2022

Jamelle Bouie (The New York Times, Unclear and Present Danger) joins the 'boys to discuss Disney+ and homemade pies before a review of QDOBA. Plus, a cereal mascot edition of Slop Quiz during Snack or Wack.Sources for this week's intro: https://laist.com/news/the-big-burrito-battle-la-or-sfhttps://theculturetrip.com/north-america/usa/california/articles/a-brief-history-of-the-mission-burrito/https://www.mashed.com/162854/the-untold-truth-of-qdoba/https://www.thebalancesmb.com/history-of-chipotle-mexican-grill-3973222https://www.qdobafranchise.com/about-qdobaWant 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, UberEats. At UberEats, 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 UberEats. Get access to the UberEats platform, including valuable sales data to grow your business.

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Coming 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. Bay Area residents tend to have peculiar ideas about burritos, which they regard as monstrous

things wrapped in tinfoil, and filled with what would seem to be the contents of an entire margarita mill dinner. This was from a 2009 column by the late Great LA Times food critic Jonathan Gold, discussing the bulky, calorically dense burritos that originated in San Francisco's Mission District. A historically Latino neighborhood that is today thoroughly gentrified by tech assholes, the Mission District birthed the Mission-style Burrito in the 1960s, with two restaurants claiming credit for its conception, Taqueria La Cumbre and El Faro, disputing the territory like Pat and Geno's over a Philly cheesesteak.

Regardless of its actual inventor, the Mission-style Burrito would go national in the 1990s, thanks to two Denver-founded chain restaurants that appropriated the concept of a made-to-order hulking calorie log, Chipotle, founded in 1993, and Zuma Fresh Mexican Grill, founded in 1995 and renamed to its current brand in 1999. The latter company has lived its lifetime in rifle Chipotle's shadow, reflected in its sales, footprint, and relevance, and even in its corporate overseers. While McDonald's once owned and later flipped Chipotle, the company formerly known as Zuma was owned and flipped by the less esteemed Jack in the Box.

As of 2018, it's owned by Apollo Global Management, a private equity fund that also owns AMC, Chucky Cheezes, Hostess, the University of Phoenix, Yahoo, and private military contractor Constellus, formerly known as Blackwater. Also, its founder was linked to Jeffrey Epstein. How's that for late capitalist dystopia? But as for the former Zuma, though it will likely always be runner-up to its Denver-neighbor Chipotle, it's still a success story with over 750 locations. Another mile-high Mexican brand built on the back of a borrowed Bay Area Burrito.

This week on Doe Boys, Q-Doba. Welcome to Doe Boys, the podcast about chain restaurants. I'm Nick Weiger, along with my co-host, Buffalo Ranch Bill, the Spoonman Mike Mitchell. Buffalo, oh wow. So I'm a, the murderer, or a Buffalo, or the fun Buffalo Bill. I don't know if he's fun. Jake from Michigan sent that in, and I think to clarify, includes, can Mitch do the goodbye horses dance without having to tuck?

Keep it up and stay safe, guys. Rospoonmanagingmail.com. So yeah, that is the Silence of the Lambs Killer. Got it. Okay. Yeah. Do you like that Buffalo ranch sauce? No.

No, I mean, you don't have to mix them for me. I agree with you. Yeah. I don't need a mixed. Give, give, give, give me, give me straight up ranch, or, and then I can get, you know, give me, give me them both on their own, and then I can decide what to do with them. You don't, you don't have to, I mean, the peanut butter, the smuckers, peanut butter, what was it called?

The peanut butter and jelly combo, the one that was mixed. I don't know what you're talking about. All mixed up. Do you mean the frozen sandwiches? No, there, there was, there used to be a peanut butter and jelly that was mixed peanut butter and jelly. There was peanut butter and jelly. In the same jar?

Yeah. In the same jar. All mixed up. I remember this very distinctly. I don't know why. Cause I don't, I can't believe you don't know this. It seems right up your alley. I, I feel like I've maybe seen peanut butter with ribbons of jelly at some point, but I

don't remember this, the smuckers, uh, peanut butter, jam, hybrid specifically. Uh, are you looking at, it has a specific name for it too, and I shouldn't know it. I can't. I can't remember. Goober? Was it the goober? Yes. Yeah.

Goober grapes. Smuckers goober. Yeah. Smuckers goober. Do they still sell that? Uh, I can't tell if they do. It looks like, it looks like they have it at Target maybe. Um, yeah.

I can pick it up today. It does still exist. Yeah. It does exist. Uh, Santa. Very season forward from the forced to wake into it's real. It's all real. I was thinking how dead that Santa must be at this point.

Sadly. I mean, I shouldn't be thinking that, but the commercial was probably what was originally airing. It's like 20 plus years old. Yeah. 30 years old. It was before CGI. The M&Ms are real.

Back when M&Ms roamed the earth. It could have been a, it could have been like a younger guy who like kind of looks older. It could have been like a 50 something Santa. There's a possibility he's younger than us. Yes. We're about to pass the wolf or brimley and cocoon threshold, the both of us. Man, if M&Ms did exist, they'd go extinct. They'd go extinct so quickly.

Them and M people. Like cause people would eat them. People would like to surround them up beneath them. People would eat them. I guess if they were talking. Yeah. If they could walk and talk, I think probably there would be, you know, some social issues with just consuming them.

I mean, if they are always existed and if they could walk and talk, then there would have been some point in the past where they were like hunted or people that just eat them sort of without question. And it'd be today where it'd be, should we be controversy, should we eat the M&M people and you'd have, you would have like people be like, it's my, it's my God-given right. Ascention M&M. And I would be one of those people sadly, but. I mean, how could you resist why?

Cause that's the thing is how could you resist? Yeah. I don't know. I mean, it's, I guess it comes down to if. Here's a scenario. Yeah. You're sitting in a movie. You're in Godfather Kota.

What's the one, all of them combined? Is that Godfather Kota? Yeah. Whether it's like the whole, yeah. They assembled one, two and three into one big super cut. You're in there. You're seeing it. You're seeing a theatrical release of this.

I just looked it up. It's called, it's called Godfather Goober. Sorry, continue. You don't have anything to eat. You're sitting in there. You're watching the movie. You look to your left and then yellow, the M&M yellow sitting right there next to you. Tell me you're not going to fucking take them down or take a little bite at least.

They also seem to not, they also seem to not be affected by, like they get the bites and they're like, oh, a bite was taken. So like, if it was also that where they were like, you know, they didn't react too much to the bites or even notice sometimes. Yes. Then I think you could go for it. It depends. Cause I also think that there, there is like the M&M's caramel caramel, however you say

it has a very grim packaging, which we've discussed on the show, which is two M&M's, two sentient M&M's pulling apart one of them. So effectively dismembering their colleague. Jesus Christ. So look, if the M&M's act this way on their own, then we can eat them. We're allowed to eat them. You know, whatever. They don't respect life.

They only understand strength. It is, it is, it is, it is a very dark. It's, it's, it's, it is a dark image on that package. I was surprised that they decided to use that. But embarrassing because of the guests, but to Spoon Nation and Wags. I got a drop lined up. You know it. I know it.

Oops. I just played it a little early premature drop right there. I didn't mean to, I didn't mean to play it there. Happy Thursday the 13th Wags. Yes. Jason is, he's edging today. He's about to prematurely drop. Do you think he's bummed out when he sees that it's Thursday the 13th?

Jason and not. Yeah. I wonder how does he look at the whole year in advance? And I would guess he probably does some prep, does, does some planning. He seems to be a guy who's, you know, into some prep. Yeah. He's always got like an appropriately ironic death for whoever, whichever horny teenager he's slaying.

You know, he's hiding in just the right spot. So I think he probably plans out which weekend he is going to, you know, stock Crystal Lake. Yeah. He has a calendar. Yeah. He's looking, he's looking through the, yeah. I think you're right.

Well, sorry, Jason, didn't work out for you to this. Gonna leave to the, leave the horny teens to Wags this weekend. Yeah. Wags here. Here is a little drop Wags. Lumps on my belly earlier in the pandemic and then my eyes twitching Wags. I'm a frog man in many ways. I'm becoming a frog.

Some sort of toad man. Ribbit, ribbit. I am a toad man. Ribbit, ribbit. I am the ribbit producer. Time. Time. Time.

Time. Time. Time. Time. I'm going to get my ass kicked. I can't even say time correctly. I never knew that we just sounded so emotionless. You mean like just flat in terms of our tones?

Yeah. Yeah. We sound flat. I'm a frog man. I just saw, we sound very flat. I think you've just been spending too much time with me. Because that's how I've always talked. Oh, God.

Rubbing off on me. That must have been frog's theme from Chrono Trigger. Interesting. In my mind, I immediately went, I was like, is that like a Mega Man boss? Is that like the frog Mega Man boss? There's some sort of frog Mega Man boss. No, I believe and certainly in a game that deals with time travel extensively. Great JRPG.

Classic JRPG. I believe I guess that was it. Yeah, that's from when frog gets the sword. There's a whole frog subplot where you find out his name is Glenn and he failed his master and it's a whole thing. Oh, wow. Yeah. There's a whole frog was a human man reveal, which I didn't.

I mean, it makes sense in the story, but also like I liked him more as a frog. But yeah, it's a… There's a blind spot for me. I didn't play Chrono Trigger. So, I don't know. Classic game. Great music, sort of like known for just really terrific music. Oh, yeah.

Man, that Super Nintendo era had some really great songs on it. What a console. I remember Super Ghouls and Ghosts or Super Ghosts and Goblins. I forget which one it was, but… I think it was Ghouls and Ghosts. It was Ghouls and Ghosts. Yeah. That had some great music on there.

Just a lot of Donkey Kong country had a lot of great music. Oh, yeah. I've been playing Donkey Kong Country with my son and that game has terrific music. It is amazing. Yeah. There was like an underwater world in the first one and it's just like a… I'm sure I've actually even sang this on the podcast before, but… You have.

It's been made into a drop and then we've commented on it. Got through that whole cycle. David, why is the composer for the Donkey Kong Country series? A lot of rare games. Yeah, great, great games composer. Hi, Doughboys Crew. I hope you enjoy the drop set to Frog's Theme from Chrono Trigger. There you go.

Fun fact, the episode where Mr. Slice revealed that he's a frog man was released on the anniversary of Chrono Trigger's release in 1995. Wow. Thanks for all the laughs. Glenn. Thanks, Glenn. His name is Glenn. That's right.

Wow. I want to say his full name. He has a great full name, but… Say it and we can bleep it out if we're worried about it. We're worried about doxing him. Okay. His name is Glenn Wolfe. That is a great name.

Yeah. Emma's nodding along. That's the most engaged Emma's been so far. She finally woke up when she heard that. In the history of the show? Is the wolf the middle name? Is that his actual middle name? Yeah.

It's like a dash. Yeah. It's a hyphen. Yeah. That's really cool. It sounds like it should be the parenthetical Glenn and then they call him Wolfe. Our guest today, a New York Times columnist and host in the new podcast about 90s political thrillers, unclear and present danger, Jamel Bowie.

Hi, Jamel. Thanks for coming back. Oh, thank you guys for having me back. I liked you flexing frog knowledge right off the bat. I know. Very alpha. I felt like a fool because it's a blind spot. Are they remaking Chrono Triggers?

Chrono Cross, the sequel apparently is getting some sort of remaster allegedly. Chrono Cross is, did you play Chrono Cross, Jamel? I never played Chrono Cross. It's a flawed but interesting game. It's certainly not as good as the first one, but it's a, it was for PlayStation 1 and I guess they're doing some sort of, you know, it's a kind of thing that should be remade. It's like how they always remake like classic movies and it's just like, well, remake like a flawed movie and try to fix, you know, that has an interesting idea at its core.

So I'm interested to see what they do with it. They do like a Final Fantasy 7 remaster style Chrono Cross. That could be interesting. They've re-released Chrono Trigger a ton. I mean, that game gets re-released on a pretty regular schedule, but they're, the last like real update was for PlayStation, they released like a, it was a Chrono Trigger. I think Final Fantasy 5 like bundle and they added a bunch of like anime sequences to the Chrono Trigger game. Because it was a, the designer for that game was Akira Toriyama who drew Dragon Ball and Dragon Ball Z.

Wow. And Dragon Quest, I believe. Yes. Yeah, that's right. Your designs. Yeah. Wow. That's great.

That's cool. That's cool as hell. It's great. I want to play it. Remake it. You can play it. I mean like, yeah, I guess. Do you still have a DS?

That's your pod. That's your other pod. It can be this podcast. Do you still have a DS kicking around somewhere? You must have a DS. Yeah. Or a 3DS? Because they had a, I think the definitive Chrono Trigger.

3DS, Harris Wills. Oh, RIP. I think the definitive re-release was on the DS or 3DS. I think it was DS. Pretty good deal. You can track that down. My friend passed away and his mom gave me a 3DS. There's also a version for iOS like you can, like as a app.

Oh, right. Yeah. And you can play it with a controller. Mitch, it's totally worth playing. However you find it, it's like, it still holds up. It's a great game. Yeah. You'd love it.

All right. I want to play it, but also I want the Final Fantasy Remastered. I want that, I want that, that got one of my things saying here. I want that treatment. Yes. For, I want the Final Fantasy 7 Remastered treatment for, for burger time. Yeah. Overdue.

I want it rendered in 4K. Yeah. Chef Peter Pepper, fully voiced. Crazy cut, yeah, cut scenes, beautiful animation. It would be great. Jamel, I want to ask you about a food topic right off the bat, which is that Mitch and I, we're recording this in 2021, this episode's releasing in 2022, but Mitch and I recently both were making pies and, and Mitch is, you know, Mitch is quite the bread man.

You know, Mr. Slice, he makes, he makes himself a pizza pie. He makes himself some bagels. He's gotten into the sweet side now with pie making. I put the, I put the dough and dough boys, Wags. That's right. And, and I know, Jamel, I know that you are, are, are a bit of a home cook, a bit of a, of a home baker. Do you mess around with pie making?

I do. I do mess around with pie making. I didn't make any for this past Thanksgiving since we went to my parent's house and my dad handles all that stuff. Uh, but, um, after Thanksgiving, I had the hankering for a sweet potato pie at home. So I actually, I, I like two hours before sharp recording, I made a pie dough. So there's currently a pie to hang out in the fridge. Wow.

It needs to be rolled out. Wow. Yeah. Jamel, that's, that's what I found to be the biggest pain in the ass was making that pie dough. Yes. It was, it was, it felt like such a huge, how do you, how do you make your pie dough? I was about to ask you, I was about to ask you the same.

Um, uh, so I, I do, uh, usually all butter, although I had some lard, um, some leaf lard on hand. So this one was like half butter, half lard. And, um, I do it in the food processor. It takes like no time at all. Just like, uh, uh, blitz everything in the food processor, uh, add some buttermilk. Um, and, uh, instead of trying to waste time, um, getting everything put together, I like roll out onto some plastic wrap and then like wrap it up inside and like press it down

in the plastic wrap so that it, uh, gets into a nice disc. And then it hangs out in the fridge for a half hour, take it out, roll it out. Uh, for most pies, I got a blind, blind, blind, blind, blind, blind bake the pie crust. And, uh, then, you know, bake the pie proper. Blind Blake was like a blues legend in Louisiana in the 1920s. Right. But like a white guy. Yeah.

Yeah. Exactly. Yeah. It was like, it was like Blind Blake stole, uh, rock music from black people and then Elvis stole it from Blind Blake. Blind Blake. So there's plausible deniability. Very plausible deniability.

We're going to do, we're going to do a get back, uh, ask documentary on the dough boys. Oh man. How boring would that footage be? Two fat guys looking at their phones. I think it's just as important, Wigs. Yeah. I think it would be important for the world to see. The moment where you came up with hot salad in real time, like Paul McCartney.

I was trying things out. Yeah. Yeah. You're waiting for me to show up. Tuna. Yeah. Hot. Hot cereal.

I don't know if it doesn't work. It doesn't sound good. Hot. Hot. Lettuce. Um, it's something there. It is funny watching that documentary. You're like, you idiots.

You're almost there. You idiots get it. Like, uh, they're singing like a, like a loved song and they're getting them wrong. That's how you say you fools. You got to get it right. You know? We all live in an orange submarine. No.

Fucking morons. See, that's what I'm saying. You fucking idiots. How's the matter with you? Yeah, I do. Like, I mean, it's kind of a thing where I haven't seen the whole doc yet, but I've watched a bunch of, uh, a bunch of clips and it's like, uh, I don't know. They, you so rarely get to see the artistic process.

You know what I mean? Like in that, uh, with that degree of detail, like it's like, it's so, I feel like oftentimes when it's reflected in fiction, it's so like, there's no way that's how it happened. There's no way that Ray Charles, uh, like his, his, uh, his mistress said, hit the road, Jack. And he was like, hmm, you know, like that gave me the idea for a song. There's no way that happened. But then to see it actually reflected in a documentary, it's like, oh, that's kind of

cool that the people actually will just, you know, the other thing it makes me think of is there's that footage of, I forget if it's Ed Boon, I think it's Ed Boon, um, uh, of Mortal Kombat fame, uh, coming up with, uh, with scorpions, get over here, move in real time. Like there's video footage of him coaching the actor through doing that. And it's just sort of, That's your, that's your, That's my get back.

Yeah. I want an eight episode version of that. No, but Nick, I think you're, I think you're right at the, the neat thing about that documentary is that, uh, it makes it clear that sort of even coming up with pop hooks is like hard work. Right. It's like, you know, it's hard to work and time and dedication to, to do that kind of stuff.

Um, and so, you know, when you're led in a McCartney and you're sort of like, it's like wild to think we, we, we did a long drive to visit my parents in South Carolina and we listened to the Beatles the whole time. And we kind of just like went, you know, chronologically through their, uh, their work since it's a long drive to and back and you're kind of just listening and you're just sort of like, these, these motherfuckers just were like cranking out. Right. You know, like, you know, tear seat Beatles songs, I saw you squirming in your chair

there. I had a comment on it. Uh, what's this talk on? Paul goes to the bathroom for 30 minutes, comes back out. He's like, I got it. Long, long, long row of crack. It's on Disney. Disney plus, Disney plus nasty.

It's a little nasty. Disney gets nasty. They got a nasty tab. Yeah. I hope that's the tab where they have the version of Splash where you can see Daryl Hannah's ass. Have they taken that out on Disney plus? They took it out.

It's just her hair. It's her hair. They extended her hair digitally. Jesus. Cover her butt. And it's sort of like, normally I wouldn't care. It's like, I don't really care, but it also sort of like, I don't know. Let, let, let the kids see Daryl Hannah's ass.

Just let them see it. I mean, like there's stuff on there that's, that's, that's not like, you know, not age appropriate for some young kids, right? So it's that sort of thing of like, they should put a nasty tab and have, and Daryl Hannah's, and Daryl Hannah's butt, which I'm, you know, I'm sure that she's probably, uh, I'm sure she, she has no issue with it. Unless it was her decision to take it off and sure. But like, that's crazy.

I was also upset that Disney. Take out Disney plus nasty for splash. The butt cut. I, I also, I, the, the, the, they took down the, the Simpsons Michael Jackson episode. Yes. It's the thing with that's the, the thing with Disney, which is very frustrating to me is that, um, they try to correct their mistakes of the past and pretend they'd never existed.

Like, and, and now also, I mean, like the Daryl Hannah thing is like, just like Disney being too wholesome and, you know, like Protestant. Like, I don't know of reaction. Yeah. Yeah. But, but, but also like they just try to pretend like it, they try to erase it from history and I'm like, but you did that stuff. You were fucked up.

Like, you, like, shouldn't you, shouldn't there, like, shouldn't you have to live with that a little bit? Like, I don't like them being able to just delete everything. The mouse is like, we don't have to live with anything. Does that make sense though? I mean, like, like, I, like, I, I, whatever. But like in a hundred years, like, it's just like, oh, they just deleted everything that they did wrong.

And we, I mean, in a hundred years when the Disney conglomerate owns the West Coast of the United States, like, you know, at that point, they'll be able just to disappear people again. Like, you know, that's a good point. My offspring. Yeah, right there first. So about pie dough, because you know, you're saying you use all butter, you roll it out, Mitch, what's your recipe, the one you used, I remember,

had sour cream in it, which I thought that was a little unconventional. It was flour, salt, sugar, a little sugar. And then you froze sticks of butter and then you grated the butter into, which I had never done before, the frozen butter sticks. You shot some of the freezer and then you grate them into this flour mixture and you kind of turn the flour over into it. And then, yeah, you add sour cream. That's where you're getting your, your, your moisture from there too.

And I guess that's the fat or I'm gonna, the butter is the fat, but whatever, it's sour cream and butter. And it was, it was good. It turned out pretty good. You got a, you got a slice of it. So it was great. It was very tasty. What kind of, what kind of pie did you make?

I made, I made an apple cranberry pie. Yeah, nice pie. And I made myself a sweet potato pie. Um, and, uh, that's right. And I would say the crust, give me a slice of that though, did you? Yeah, I should have brought you a slice. Sorry, I ate all of it. Uh, the, I use the buttery flaky pie caressed recipe on serious eats, which

is like, um, which is a very simple recipe. It's just flour. It is all butter. It's just flour. I'm looking at it now. It's just flour, butter, a little salt, sugar and, and cold water. Um, serious eats also, also was almost the name of the pod. We almost went a really different way with this show where we just like

seriously talk about food. Uh, the Crunchwrap Supreme, I think is just less crunchy than it used to be. And why is that? Just sound bites. We talked to Malcolm Gladwell. Yeah. Um, I, I think my issue was I just didn't have the proper tools. Like I posted pics of it and I was like using a wine bottle as a rolling pin

because I just never do, I never bake stuff at home. Part of that is because I have such a sweet, sweet tooth where if I open that forbidden door, uh, to home baking, I'm just going to like, I'm going to eat so much sugar. So I'm, I'm trying not to do the wine bottle. It's fucking truly disgusting. It really looks gross. You gotta get a rolling pin.

No, we don't have a rolling pin. And again, like one of the French rolling pins that don't, that are sort of like they're just like, you know, smooth, uh, logs. I don't know the smooth pens. I don't, I don't know what other word to use. Um, but they don't, they don't like spin or anything. It's just sort of like you, you provide all the, all the motion. I like them a lot more because they give you a lot more control.

Yeah. I like that. I like the sound of that. This, the, the, the spinning logs cause I have the spinning logs. Um, and they, and, and, and it was, it was the pot, making the pie crust was a huge, huge pain in the ass. Maybe I'll become a, maybe I'll get like a mixer and become like a, maybe I'll do that. You really should come.

I mean, if you don't have a food processor, that's sort of, I find that like way more useful than my stand mixer, cause you can use it for like a million different things. Uh, okay. I have nothing. I mean, like what, but both of us, we, we, we, we, we host a food podcast lives and you don't have a rolling pin. Yeah. But I mean, I have other, I have other tools.

We do a good amount of home cooking here. Just, just not home baking. That's a baking as its own animal. Hmm. And speaking of home cooking, uh, Jamel, tools. You mean like forks and knives? What, what are you talking about? What type of tools do you have in your,

we have a few forks. It's mostly forks, but that's all you need. Uh, Jamel, you, you recommended a couple of veggie cookbooks for me because in the year of our Lord 2021, no meat shall I eat. Um, and, uh, and Deborah medicines, vegetarian cooking for everyone and moderate Jaffrey's, uh, world vegetarian, uh, both of which I, I, I got and I've been using and I like, I'm curious as someone who, because I know you eat meat, uh, but do you have like designated meals where you're eating plant-based or, or, or does

it just sort of like happen naturally? So we, it's more like we have designated meals when we're eating meat. Like we're generally eating vegetarian or sort of, you know, not meat, like cause I'll use butter or, you know, I'll use like animal fats and stuff like that. Um, but it's sort of, we have like specific meat day. It's usually Sunday. So then I can like spend some time making something nice. And I'll, you know, go to the local butcher and spend too much money on

treatable local chicken or whatever. And then otherwise during the week, we're eating, um, uh, you know, non-animal proteins. Right. I feel like that's what the model I'm going to follow. I think, I think if I'm like, you know, in, in 2022 and, and you know, again, we're recording this in advance, but like, I kind of feel like I'm going to reintroduce some, uh, some meats into my diet, but just have it be like more, not even a special occasion thing, but just like an occasion thing, you know,

you know, it makes, it makes, it makes sense for us, uh, uh, because like, like I have no ethical objection to eating meat. Like my, my, my objection to meat eating is mostly just sort of like industrial farming, right? And so it's like, if I can buy a chicken or if I can buy beef and it came, you know, from a farm that wasn't, uh, horrible, then I'll do that. And because it's more expensive, it's just like, well, I'll just have to eat less of it then.

Right. Mm hmm. Yeah. I feel similarly, it's like factory farming bums me out so much, both it's the ecological devastation it reeks. And then also just like, you know, the labor issues of people in, uh, you know, working on, uh, working in slaughterhouses and on factory farms and in feed lots. And then also just of course the treatment of the animals is just so

abhorrent. Um, but yeah, I would like, yeah, it makes me a little upset. Me personally. Oh, no, not me. I'm fine with it. But no, it's like, uh, it's, it's, it's, it's that more so than to like what you're saying, like a, you know, a, a free range, um, uh, uh, like a free range organic chicken, I know those, those terms have become weasel words of the

industry and like, you know, now, now fucking Purdue and Tyson have free range organic chickens that aren't really, uh, but like it, like, you know, like an animal that was not raised in an awful sort of situation. And like that, that to me is like, that does not, is not on the same ethical level as just the ethical plane is, as eating something factory farm. Yeah. I, um, man, I want to eat ratatouille. I don't know if I've ever had ratatouille.

And then I saw a picture, I saw a gif of remi. The other day, making ratatouille. I mean, the only way you can really eat is if it's made by a rat. So at first you have to find yourself a rat. Koalic, all right. Check. No, you should, it's super easy to make at home. It's like during, during the summer months, it's like best, I feel like it's

best made during the summer when you can get like really good, um, summer produce, but literally, you know, even all, but most, the most like needlessly complicated recipes, most just involved be throwing a bunch of stuff in a dutch oven and letting it hang out for six hours. Right. Yeah. Okay. It's just a bunch of vegetables.

What is ratatouille? I still don't, I don't, I don't know. It's a bunch of vegetables. It's like, uh, it's usually, uh, onion and eggplant and tomato zucchini or summer squash, um, uh, some sort of bell pepper and garlic and then, uh, basil. And in a lot of olive oil, like a lot of olive oil, um, and it kind of just cooks for a while. And then you'd, you know, you plop it on your plate with some, with some, uh,

with the baguette and you go to town. I love it. Yeah. That sounds good as hell stuff. Nellie's made it. Had it had good versions of restaurants. It's a good dish. Yeah.

I want to try it. Maybe I wish there was a Disney plus option for that. I want to try some ratatouille. You know, there is actually your house, like an actual anthropomorphic mouse comes to your home and makes you a ratatouille. That's what I want. Disney owns your family after that. That's how that works.

Hey, that's fine. Me and Wally and Irma. Um, and also Wally and Irma could take care of that rat after it was done, uh, done cooking. Why were you going to say there was a tab for her? Oh yeah. No, I was going to say they, you know, if you, if you're a ratatouille fan, um, there's an NC 17 cut, uh, Disney plus nasty.

So the rat, the rat, the rat like ends up moving as a dick in that one. Yeah. Crazy. He's pulling, he's pulling the pubes. The guy's like, thanks for helping with my career, but now I need help with my girlfriend and then for me. Poor thing that was never seen. People have sex.

Somehow figures out the very skilled controlling his human host. He's, he's a mammal. So he, they figures at transfers wouldn't be amazing if that was McCartney's secret. I had to rise my hair. I thought this was going to be out of right on my dick the whole time. 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. Going to maybe see a monkey. Oh, that's fun. Going to maybe see a bird.

Just that, just a one monkey, one bird. That's it. Hey, that sounds like a heck of a bay cake. And you know what, knowing some Spanish might be helpful down there. And if you have an upcoming summer trip abroad, my go to travel hack is Babel. Whether you're a seasoned traveler or embarking on your first adventure, communication is key to fully experiencing a new culture. That's where Babel comes in.

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first box. Do it. Welcome back to doughboys. We are here with our guest Jamel Buoy discussing this week's chain, Qdoba. Now some context for Qdoba. Qdoba was founded in Denver as Zuma Fresh Mexican Grill in 1995, same city Mitch as Chipotle just two years later. So Denver kind of like the, you know, epicenter of this trend.

Very interesting. Very fast, very fast. Mexican food trend, yeah. Acquire, now listen to this. Acquired by Jack in the Box for $45 million in 2003, Jack in the Box flips it to Apollo management group for $305 million in 2017. Apollo management group, formerly headed by and founded by Leon Black, the disgraced Jeffrey Epstein associate.

So yeah, really grim connection there. Apollo management group owns, listen to their holdings, Qdoba, Chucky cheeses, hostess, Norwegian cruise lines, the University of Phoenix and Yahoo. The University of Phoenix is a funny one in there. Yeah, and 750 locations for Qdoba. Just, just one of those weird, like sort of, you know, tentacled late capitalism things where you see these gigantic firms that just have broad swaths of a bunch of different industries.

Yeah. Like why does the same company own a hostess and Yahoo? I don't know, but they do. And those are like the people that like run the country. I mean, it's true, it's, it's, it's funny thing. We're like, you know, we notice all the billionaires, like your Jeff Bezos's and your Elon Musk, but the people who actually run everything, like, own these anonymous holdings, holdings companies where they own a bunch of

stuff and they make a ton of money and they like fund the capital insurrectionists. And, uh, and, you know, no one ever knows their names. Yeah. And you know what, I'm grateful for them. Now, when we had you on an NDC, uh, for our live show, uh, where we also ended up talking JRPGs, uh, the, we reviewed Kava, which to me, I kind of categorized similarly as Qdoba in terms of like, this is like kind of a workplace lunch spot. Like this is like the, the work lunch nutrition pile you get.

And cause I always think of going to Qdoba and yeah, I know you can get a burrito and that's what I got this time. But I always think of just getting a bowl from there, but I'm curious, like, do you have any history with this chain? I do. So I, you know, I chose Qdoba because, um, when I started at college, when I started at UVA, it was like one of the first restaurants I ever went to in Charlottesville, just like a random Qdoba, but I never had seen it before.

Um, I feel like I'm just at that age. I'm 34. I'm just at that age when I was a teenager, Mexican food for me was just Taco Bell. It was sort of like, there wasn't really like, you know, there weren't Mexican chain restaurants or maybe we're like one or two Mexican restaurants in town, but sort of when I thought Mexican food, I thought Taco Bell. And so for, you know, my, you know, second night in Charlottesville with some new friends going to get a meal, we'll just get a burrito at Qdoba.

And it ended up just being a staple of my first year in college, like Qdoba, going to get a burrito, taste the air, whatever. Um, that location closed down. They opened up a new one, which is the one that I went to, um, but that's my associate, and this was the first time I've eaten there since I was in college. Um, but that's, that's my association with it. Sort of like college, you know, college meals, uh, being, uh, uh, incredibly high and eating a quesadilla, uh, at like nine p.m.

Right. We had those two. I was very sad that Ithaca didn't have any, like, uh, there was like a fake subway. It wasn't even called subway. There were no, uh, there were no, there were no, and the campus is up on a hill. So like to get some of that stuff, you had to go downtown. So like, and like, well, I told you have DP dough and stuff like that, but man,

to have a Qdoba, I mean, that would be my go to, that would be nonstop. That's what I would get all the time. That's what I would get all the time. Um, which, you know, I wish, I wish it had happened, but also again, at the same time, it is funny to be at a university and then just have a fucking Burger King or whatever on campus, but right. Yeah. Well, there was a, I went to UCLA and there was a, a Baja fresh just south of

campus in Westwood village at the time I was there and it, but it, this was, this was the pre Wendy's acquisition Baja fresh. That was like a different tier. It was like really good. It was so good. Yeah. And so like that was like, my first few years in LA, that was like, that was the, that was really like the spot, like a more so than, I mean, Piquino

Moss was great too, but I didn't have that till a little after Baja fresh. But Baja fresh was like on the level. Yes. It was, it was basically a parody with, which is weird to think about with, uh, with Piquino Moss, considering where, where Baja fresh is today. Uh, but like, you know, I grew up in Southern California. So there was always Mexican food around, but Mitch, you had a similar experience where it was just like Mexican food was not yet a national cuisine

growing up in, uh, in, in New England. A hundred percent. I mean, like, right. The, like, uh, it felt like exotic. Like it felt why it felt really different to be eating. And I mean, like that's, I say that, but also like, I didn't have sushi till I was probably like a teenage, you know what I mean? Like it just, right.

People and, and, and people I think will be like, Oh, like that's uncultured or something, but it's not, the world was just different in that way. It's crazy. I like, I think, I think younger people don't, don't get that as much that like sushi or like Mexican food, but outside of Taco Bell wasn't readily available in a lot of areas in the, in the country. It just wasn't, you know, food was worse. I firmly believe that food was bad.

Like, like when we were younger, food is better now. My, my three year old eats better than I did until I was like 18. I think food is, I think food has definitely gotten better. I think I, I, I, I agree. I mean, there's some stuff that I nostalgia wise that I love, of course, but I think food, I think food has gotten on the whole. It's, it has, it's, it's has to have gotten better. Right.

I mean, outside wise, obviously you're stuff of saying factory farms. There's things like that that have gotten worse, of course. Right. Like if you go, you know, for, for work, for like election years, I'm always in like random ass small towns, um, in, you know, Iowa or New Hampshire or wherever in South Carolina and like you can be in the middle of, uh, South Carolina and find a Thai restaurant, like in our middle, like a small town in rural South Carolina, you can find a Thai restaurant.

And that's just like not a thing that would have been the case 30 years ago. Yeah. Yep. I, I, I agree. I agree. I think it was, I think it was harder to, to, and also, I mean, I was a little kid. So, you know, I wasn't going to, I wasn't going to pull a boss baby and, you know, drive my parents around and decide which restaurants we should go to.

But the, the, the options for Mexican food restaurants were, there was, I, I, I know the one, you know, I, I, I know, I, like, I know the one spot that was, you know, that was it. So you jumped a boss baby really quickly. Did you watch it recently? What do you have boss baby on the brain? Uh, I don't know why I have boss. I mean, there was that whole thing with the, the, the crowd chanting boss baby.

That's probably why it was in my head. I thought that was pretty great. I would have chanted boss baby too. I would have, I definitely would have joined in and chanted boss baby. If everyone's chanted boss baby around me, I'm going to join in. If all the things like a random crowd, people can be chanting boss babies, you know, pretty, pretty nice. Yes.

More of that. Let's stop the steal. Right, right, right. Let's, let's, let's Jews will not replace us. More boss baby. Right. There you go. Mitch, sometimes people on the street will just chant boss baby at you.

Right. It's an issue. Yeah. It's becoming an issue. I'll say this about Q doba. Uh, the, it will inevitably invite comparisons to Chipotle, uh, for better or worse, I think there are some things that does better than Chipotle, but one of the things that does not do better than Chipotle is the app.

The Q doba app is not crap, but Chipotle's app is so sleek and so easy to customize, so easy to order. Uh, your points are just like, you know, right there. They're very easy to apply. It's not the same with Q doba. Q dobas is a little clunkier, but it still was fine. My ordering experience, we went to the one which is in the, uh, the Fox Hills mall, uh, in, uh, uh, in near Culver city or in Culver city.

And, um, it was just a weird thing where Mitch, I thought, we remember we had the ghost Denny's situation where I made a big order from a Denny's and then I went there and the Denny's was like permanently closed, but they still never, you never got, you never got refunded for this either. I'm working on it. Anyway, so the, uh, I thought it was the same situation because we got there and it was closed like, like I'd put it in this order. They're ours.

I don't want to step on this corporation's toes. I won't ask for refund. I didn't want Denny to yell at me. Um, so I got there. I went to, we went to the, it's on the periphery of the mall and it was closed and like the workers were like mopping up in there and that, but they like waved to us and had us go through a different entrance, like through the patio. And then just basically like, like it was like they were still doing to go orders,

but they were dining room was closed. It was a very odd situation. Uh, but, uh, and, uh, it was one of those things where I was just like, is this just, did they just decide on their own? Or are they just so understaffed? Like every place is that, you know, this is just what they have to do, but they still have to fulfill orders. I don't know.

It, it, the whole experience made me feel it was like a little bit of a bummer. I just felt bad for them. Um, so bad that you didn't get a refund. No, I got, no, I got my food. Like I went there. I thought it was closed. I went in there. They, they still prepared the order.

It was just like they were clearly all cleaning up in the dining room. A lot of these feel ghoulish now. I mean, like, but, but, but, but I mean, part of that maybe is the world coming back to normal. I can't tell. I couldn't tell either. I couldn't tell if this wasn't their normal operations or not. I feel pretty nervous.

If I came to a restaurant and like I made an order and it looks closed and then some guys like, come on back, come on back. Your food's, your food's in the back. Yeah. Like Robert De Niro with the rain, brocco. Yeah, exactly. Yeah. We, so we did, we did Cudoba for the, what was it?

The, what, what tournament was that? The burrito. Mouth of the border. We went, we went to, yes, it was a, I think it got eliminated in the first round and had to check the bracket. Yes. That was it. We haven't done a proper review of Cudoba, but we did have it in our, in

our Mexican food tournament a few years prior. Yeah. I, so I went to, so it was the downtown was where the restaurant was. And so yesterday, realizing that, uh, I ordered delivery from there early on cause I didn't want to go back downtown. Well, cause I didn't want to go downtown. Yeah. I tipped the delivery driver well cause it's, it's a hike.

You got him. And so, but I just did, I didn't want to go back downtown. I will say this, so no one get mad at me. Yeah. No, I know you've been to that one and I will say that, that, that, you know, I love the chuchu, uh, that one is right above a train stop. It's right by the seven three metro center station. So if you ever wanted to take the, if you ever want to take the red one,

what a mistake, I should have gotten on the chuchu. Why? Cause I can't believe I didn't, you live close to a red line station. You could walk to the red line and, uh, and, and, and be down in a, in a half dozen stops. Yes. You're right. You're right.

I should have made a two hour trip out of, uh, going to get it instead of, well, look, I know, I know the city of Los Angeles is underserved in terms of public transit, but it's not a two hour commute. Hmm. I am going to take me a long time to walk to that station. The, okay, that, that, before I go on about where I got, uh, the Keto boy I went to, let me say that just reminded me of that. There's like some, there's this, um, ghoulish conservative radio host, Eric

Erickson, who has like two names. And he tweeted once about how he's at dinner with his family and he has to go back to his house and he tweeted about having to walk like a quarter of a mile to his home and how it actually ruined his feed and killed him. Uh, and it made me very, maybe laugh. He's a very square head. He doesn't look like a guy who walks a lot. So no.

I'm looking at this guy now. He's got, uh, Mitch, he's got a head that could put yours to shame. It's like a Funko pop. It's hard for us big head guys to walk around. Um, get a topple over. Yeah. You kind of just lean in a direction.

Yeah. I mean, he does look like he's going to topple over his head's giant. Uh, so the, the Keto boy went to not in, so Charlottesville, Virginia is weird. Uh, the cities and the counties are separate entities, municipal entities. And so the Keto boys in the county, which meant I had to, and my wife has our car right now, which meant I had to hop on my e-bike and ride a couple miles. Um, so this is, is this one of those, these random towns, uh, like where you, where it wouldn't previously be available.

Like you were talking about, uh, no, this is the, so the county makes it seem like it is like, you know, out in the, out in the boonies, but the county literally is just sort of like the, you know, I cross a road 10 minutes down the street and I'm now in the county. Um, but nothing's like really made for bikes. Like people hate bicyclists, uh, here. So, uh, getting the Keto boy was a little bit of like a perilous journey for me. Uh, uh, but I got there.

It was next to, I had no idea where it was. It was next to a place that I think it's just a Virginia chain. Maybe there might be more locations in the south, but a place called mission barbecue, um, which I've never eaten in, but it has like, you know, it has like a POW flag flying from it and like blue lives matter, uh, signage. And my understanding is that if you're in the restaurant at noon, they play the pledge and everyone stands up and says the pledge. Uh, it's crazy.

So there's mission barbecue, which was like, you know, uh, maga barbecue. And then the Q doba, um, which was pretty packed. It was like, it was like lunchtime. So there were a ton of people in there. Hey, wise, I got, I got a random town for you. Yeah. A pirate, New Hampshire. That's pretty random.

Pretty random. What if there was a pirate, New Hampshire? Um, that's random. Yeah. Rand, you know what? Random comedy is going to come back, baby. Random comedy has got to come back. Here's a, here's a random town for you.

Ninja York city. Ninja York city in New York. Yeah. It's in the state of New York. Wow. It's in the state of New York. Yeah. So there's a New York city and Ninja York city.

That's right. There's sister cities. They're more random sister. Well, we've named pirate ninja. Pretty much covers all the randomness we can get into. We got to, we got to throw bear in there to complete. Oh, bear is a comedy trifecta. Yeah.

Um, there probably is some bear cities, I'm sure. Bear city is an SNL sketch, isn't it? There's big bear. There's a, wait. Bear cities is an SNL sketch. Wasn't there bear city, bear, bear, remember? There was a, and there was all bears. I don't remember.

City of bears. There's a, there's a, there's bear springs, bear valley, I think, in California. I know there's big bear. Bear city it was. And you know what? I just remembering off the top of my head that I think Fred Willard did a voice in it. Like, uh, RIP. Yeah.

Um, and you have his game gear, right? Yeah. I got his annual pass to that Tiki bar. The theater? Yeah, the Tiki theater. Wow. Poor Fred Willard. I've just, just an insane legend that should whoever out at, look, truly have no

issues at all with him going to the jackoff place and jacking off to whoever, whoever really pushed that to, to, to an old man. Going to, who cares? Why does he know how to use the computer? You know, he's not, he's not, he's, he's, he's not, he doesn't have a, you know, there's no private browsing in it. Just let him go to the, let him go to the Newdy theater. Let him go to the Newdy theater.

God, man. And wise I've now, I've taken a spot over there. It's, and it's great. So I got the, uh, I got myself a veggie burrito. Now veggie burrito, I assumed had some sort of like fajita veggies or something in it by default, but it's not. Do the veggie burrito, uh, in, in Cudoba's term, a terminology just means no meat, no protein.

I got it with a whole wheat tortilla. I do like that they have that whole wheat tortilla. Um, and I got it with brown rice. Did you add fajita vegetables or? No, I, I, I threw some guac in there. Although in hindsight, I wish I'd, I'd thrown some, uh, some fajita veggies in there, because basically what I had was a, uh, uh, you know, a bean and rice and cheese burrito, uh, with some guac.

And so it was a pretty bare bones burrito, but it was a quality burrito. Like I, they have this new jalapeno verde sauce, which, uh, which I liked. Um, I got both that and the salsa verde. So it was a well-sauced. Um, and, uh, yeah, I thought it was a quality burrito. That was a very solid burrito, uh, traveled pretty decently. What did not travel decently was my taco. Now I made the mistake of getting a crunchy taco, uh, which I, I, you know, I thought

I might eat there. I thought I might pick it up and then just eat there. But, uh, Nellie came with me. Um, she likes cute oboe, uh, but, uh, because the dining room was closed, we're just like, well, let's just take it back. And by the time I got home, that create your own taco I had, uh, which was an impossible taco with a crispy corn tortilla, uh, and a pico de gallo, uh, guac, cheese and lettuce was literally ice cold.

Like it, it seemed like it had been just sitting in the fridge. It was so, it was like, it was unreasonably cold. And I honestly don't know how it got that chilled. Maybe they actually put it in the fridge. Um, and, uh, and it was not crunchy at all. It was a pretty, very, very unsatisfying, just mush of, of cold, you know, soft tortilla, uh, when I was expecting it to be crunchy. And then just like, you know, this, uh, this plant-based protein.

Um, so that was pretty disappointing because the veggie burrito was pretty, was pretty darn good. And Natalie got a bowl, an impossible bowl, and she liked it quite a bit. Um, I had issues with my tacos as well, Wags. Um, also I didn't, I didn't, I didn't hear you. Was, was Cudoba ever acquired by Kuber himself? Yeah. Kuber was like, owned it for a bit.

Um, and then he got, uh, Kuber got very busy after Josh Gad got impregnant. Um, as happens in the movie pixels. He was, he was, you know, it's hard to be a working mother in this country. It's very, uh, inhospitable parents. And so, you know, uh, Kuber got knocked up and decided something had to go. Something had to go and it was Cudoba. Wow. That Gad children could have been heirs to the Cudoba franchise.

It's a, it's sad that they gave it up. Um, Kuber and Cudoba both have both issuing statements, having to distance themselves from QAnon, like we, we have nothing to do with it. You know, Kuber does. Yeah, a little bit. Um, my time, I got the, uh, I got the street style pulled pork tacos, Wags. And, uh, they sounded good. You know, some pulled pork, uh, the, the Kotea cheese on there.

Uh, here I'm going to read it off right now. Slow braised pulled pork and soft corn tortillas, topped with salsa verde, freshly made pico de gallo and Kotea cheese, uh, under 500 cows, which is, you know, 500 calories, but already that's kind of, you know, I mean, whatever, 500 calories is, is a good sized lunch, right? Uh, and so, I mean, whatever that's, if I just, if you just ate those three tacos, it would be fine, but I got those in addition to a couple of other things. But, um, it had sogged through those corn tortillas.

They maybe should have double been doubled up on the, on the tortillas. Cause they, uh, it had sogged right through there and weirdly compared to everything else, cause the chips were even still warm, but the tacos weirdly were a little bit cooler than everything else Wags. And I know that I got it, uh, delivered, but still, I mean, that year I was taking that drive, no matter what. So yeah. Um, man, when you go to a taqueria or a taco truck and they have the fresh

made tortillas and you get them doubled up, you get those two tortillas with the protein and it's just like, man, that is so satisfying. What a great bite that is. Yeah. Yeah. Maybe they should have done it at Q-dobo. Man, I want some street style tacos. I feel, I'm, I, I just like the idea of like late night going to cactus

taqueria, just, it hasn't happened, it just hasn't happened for a long time. You're in LA now, you can do it. I know, but the, I'm just saying the world, you know, like going out for drinks at a bar and then going to, and then going outside and eating a bunch of tacos, it just hasn't happened. Right. Just that's the world. The life doesn't back down to the south.

No lockdowns here, baby. Life hasn't felt normal like that for, for, for quite a while. I, I might, I might come down to the south. Mike, I might, I might head up that mission barbecue. By the way, it's almost noon here, Pacific time on the dough boys podcast. So, uh, real quick, uh, we pledge allegiance to the flag of the United States. The United States have a, um, of dough. Stand up for the flag and, and kneel for the cross boys.

I kneel for nobody because I might not be coming back up. Uh, I also got myself a burrito wigs, big boy burrito. They got, so they got the Chipotle style burritos there. It's same. I mean, obviously that means they should be the CUNOBA style burritos. I guess these mission style burritos, the San Francisco people will be mad. Yeah. Their mission style burritos, but they're not as sizable as Chipotle, at least

in my experience. Mine was, I got, I got a honker. I got a big, I got a big guy. So, but I went with the grill, the dobo chicken. I remember I had gotten like beef ground beef last time, which I, which I actually did like, um, and this is a warm flour tortilla wigs. And I got cilantro lime rice. And then I went half black and half pinto beans.

I went half and half our move. And then I got the new Chile crema, Chile cream crema, uh, freshly made pico de gallo, salsa verde, shredded three cheese blend, sour cream and cilantro. That was my burrito. And I got a couple, and I'll say this, and this might be just a door. I used a door dash. This might be a door dash markup, but I got a side, I got two sides of salsa.

One, I got the salsa verde. Cause I, when I got a burrito like that, like the Chipotle burrito, I usually get their chili green, you know, the, the green chili, there's no lime. And if the green chili salsa, I usually get that. And, and, uh, and, and I, for, for most burritos, I'm, I'm pouring a green. I'm pouring, pouring like a verde on my burrito. That's what I eat with my burrito. That's my hot sauce that I'm using.

My, my, my salsa that I'm using is, is, uh, and hot. I mean, I don't really put hot sauce on a burrito. That's a, that's, that to me is like the burrito of 2000 or like 2000 or 1999. When I got Tina's burritos and I was cooking those up at night and putting hot sauce on them. I don't, I don't usually put hot sauce on a burrito. I use whatever the salsa is and I, and I usually go verde. What's, what, what's, what's your take on that wise?

What do you do? Oh, no, I, I, I generally don't add a hot sauce, but I will use a spicy salsa. You know, I'm something of a heat secret. I like, like a, I like a little bit of heat. So if they've got like a, you know, fiery, you know, salsa roja or something, or sometimes the verde is the hottest option. I'll throw that on there. Hmm.

Uh, Jimmy, how about you? What do you, what do you, what do you, I saw you nodding to the salsa verde. You were a verde fan. Yeah. I'm a big salsa verde fan. Um, if it's available, you know, there's, there's a, like in a lot of places, there's a lot of taco trucks around here. So I'm always getting salsa verde.

Um, red, I only ever get like a red, I, I, I kind of choose based on the protein. So like, like if I'm getting good work, it's almost always a salsa verde. Chicken, maybe like a red sauce or something. Um, uh, yeah. Yeah. When I have options, I'm always, I'm always worried I'm pairing it wrong. I'm like, ah, does this salsa go with this? Does this go the, does the adobo is the, the green salsa okay with that?

I, I'm guessing, you know, I'm just, I just went straight verde at one point. Cause I, especially a lot of the, a lot of the red, cause Pico de Gallo, I mean, like when I first got to LA, I was like, I like Pico de Gallo the most. And that's a, that's a fool's move. I mean, if you get a really good Pico de Gallo shirts. Oh yeah. No, you can get a good Pico, but also when it comes to the sauces, there's, there's better, there's better than Pico de Gallo.

You know it. Well, cause I know it. Um, my, my, my, I'll say this, this, this kind of a, a, a testament to what I was saying about Mexican food growing up in Quincy introduced my mom to salsa verde. She had never had salsa verde. And then we were, we were, Michael. The salsa is green. Has it gone bad?

No, ma, it's made with green chilies. Oh, that she's just staring at it, not trusting it instead. Do you want, are you trying to make a hot dog burrito? No, ma. So there was a markup on these, or they're, they're, they were $1.20 for like, you know, container, like the little plastic container, which was kind of ridiculous. I'm looking at the Qdoba app and there is an upcharge for a side of salsa and

then a, a, a larger upcharge for a salsa and chips. So yeah, I mean, it's just a side of, so I mean, I guess that's the same. The, in, in the delivery world where, you know, I think that just, especially in the last year where a lot of people got things delivered, I think that they maybe had to move over to that. I know, I know for a fact that Piquito Moss did move over to that. Just like their sauces they just charged for. And those are like three in house.

And that's, I mean, whatever, you know, you got to do what you're going to do. I know it's a, it's a pain in the ass to, to maybe pack those things up. So I got the pico, I got the salsa verde. And then I got the roasted tomato salsa, which I liked. I liked, I liked both of those sauces. They were both, they were, they were both pretty good. Uh, I did get wags. I got a, I got chips and not salsa, but I got chips and queso.

I also got the queso. People really like the queso here. Well, Jamel, did you get any of the queso? Yeah. No, we got a very similar order, Mitch, because I also got the, the, um, uh, carnitas street tacos or whatever. Um, I ate, I ate there. So my, they didn't soak through, uh, the tortillas completely, but like, they

did soak through enough. I think you're right. That like a double, a double tortilla would have been better for all of those. But since the court, yeah, the corn tortillas, they use are pretty thin. Yeah. Uh, so that just ruins it. When it breaks through onto your fingers, it's just, it's all over. Right.

It's very, it's very unpleasant. Yeah. Um, so I got fat. I got a bowl with, uh, uh, slantra rice and, um, pinto beans and the corn salsa and like some lettuce and some other stuff. Then I also got chipped in queso. Uh, queso was fine. It wasn't, you know,

it's pretty, it's pretty, I think, I mean, we've had the queso from Chipotle. Yes. And it is better than that. Right. Why? It's, I mean, like, I think they're both serviceable. I've come around on Chipotle's queso a little bit where I don't even dislike it. But I will say this, I, Jamel, I don't know how you feel about the, the

pulled pork tacos, but I thought the taste of them was good. Like the, they tasted all right. Um, and my burrito tasted okay. But when I was eating my burrito, I was like, and I mean, honestly, today I might get it. I was just kind of like, I wish I had a Chipotle burrito instead. I just, I just, that's kind of where my head was at and, and that, and that, and that's a bummer.

And I do think, I do think that there's some stuff here that I take like with Q-dobo we're all tasting. I'll be like, they got this figured out probably more so than, than Chipotle. Like I think that their chips and their queso are probably both better than Chipotle and, uh, and I got a side of guac, I got a side of guacamole. And I was like, well, I was eating, I was like, this is strange. And then I was eating, I was like, Oh, it tastes like avocado. It just tastes like, it tastes like real, like it just tastes like avocado.

And I was like, oh, so maybe they're guac, maybe like there are better, some better fresher and greens in some cases. But when I was eating that burrito, I kind of was just wished that I had Chipotle, that's, that's where my head was at. So, so Mitch, I agree with your, your assessment overall, because yes, I, I, I had the same thought eating my burrito. I was like, Chipotle burrito is just a better version of this, but I do think I do like that they have, uh, impossible meat, which they don't have it.

You know, they have their own sofritas, uh, soy protein. They have it Chipotle, which isn't particularly exciting. It's not super well-seasoned. I think they're impossible sort of taco style meat. Uh, they have at, at Cudobas is well-seasoned and quite good, even though I didn't have a great execution of it in my taco. And, uh, I think they're, they're, they're queso, which yeah, is maybe fine by queso standards, but it's definitely a tier above Chipotle's queso.

And Chipotle has refined their queso recipe a little bit. It's, it's not bad now, but they're the queso, I get the queso diablo, uh, because I'm a bit of a heat seeker and it, it was, it was spicy and cheesy and delicious. And I thought those chips were, uh, were good too. I agree with you that the chips are definitely better there. And I think also the guac and maybe the salsas at large are better. Sounds like a description of you.

You're cheesy as hell, but sometimes you get a little bit spicy. Nick, I, I agree. I thought the, um, I've always been really disappointed with Chipotle guacamole. And I thought the Cudobas guacamole was pretty good. I thought the pulled pork was good. I thought it tasted good. It, it, it had like good flavor to it. It wasn't, um, I was worried that it was going to be sort of like overcooked or

dry or crispy or like overly crispy or whatever, but it wasn't like that at all. It was like, I feel like it was sort of like, you know, competently executed home cook level pulled pork, um, which is, I kind of think that's the best you can aim for, um, from a fast food restaurant, which it told me in that regard, it's pretty good. On my bowl, I'd gotten the corn salsa, which I didn't think was particularly great, um, um, but I think corn salsa, you know, it's, I think that can kind of be hit or miss depending on how fresh the corn is.

Uh, and, um, and yeah, I mean, it's sort of, I eat my meal. I ate all three tacos and ate some of the bowl and had some chips. And I wasn't, I wasn't disappointed in anything. It was just sort of like, okay, this is like, you know, if I'm, if I'm traveling for whatever reason and I, and a Cudoba is available and I need to get lunch and sort of crunch time, like I'll go to Cudoba. Um, this was like a totally solid, a totally solid meal. Um, but if I have access like to, you know, actual, you know, actual Mexican

restaurant or actual taco track or whatever, there's like no reason to average for sure into a Cudoba. No, I think this is a, this is a, you know, uh, I could do Cudoba. That's kind of like my level of, of Cudoba enthusiasm. It's not like a place that I go out on my way for. What about, what about, how would you compare Chipotle to that? It's kind of at the same tier. And honestly, like there's a, there's a Chipotle I can walk to.

There aren't a lot of Cudobas in Southern California period. I think they just hasn't penetrated this market really. There's, in fact, I think there's the, the only locations I saw where there's the one in downtown LA, which you went to Mitch, the, uh, the one in, and at the Fox sales mall that I went to in Culver city. And then there's one down in Orange County, uh, at, at Chapin University, which is like, you know, an hour plus drive. So it's a, um, it's, it, but if there was a, a Cudoba where the Chipotle is

that I can walk to, I'd probably go about the same frequency, maybe a little less. I just get something different, you know. I'm just, I'm thinking about when the Chipotle in Charlottesville opened up. Cause I was still in college and it was like, there was a Cudoba by the university, then like, you know, a couple blocks, five minute, uh, drive down the street, they opened up this Chipotle. And I remember going to it, like opening weekend or thinking this tastes so much better than Cudoba, like this would have been 2007 or 2008 or something.

So Chipotle still relatively new and it was like, Oh, this is, this is terrific. But now if I'm thinking about the two, they seem about equal, right? Like it doesn't, it doesn't, yeah, especially since I'm not really ever going to get a burrito, just like I can't, I just cannot justify it to myself anymore. Um, uh, it, it's, uh, like I could toss a coin. It's like whichever is closer, whichever is more convenient. Yes. I, I, in my mind, I think that I would be, I am like now craving a Chipotle burrito.

Like I want a, a Chipotle chicken burrito be after, like I want one now. Yeah. And that to me just shows the differences. Like I'm like, Chipotle will be a lunch. I do, you know, I like to get like a burrito bowl or whatever. And I'll be perfectly satisfied by it. Um, not upset, I'm not upset at all. And I'm just, I'm, I'm just not going to, I'm not going to go out of my way for,

I mean, like that's also probably the thing. It's, it's the subway thing, Nick of, uh, of, of subway sandwich shop of just them being available and being around Chipotle's where like, uh, it's, it's that thing of like, Oh, it's convenient. If there was a, if there was a cute oba nearby, I probably would mix it into the rotation a little bit, but I don't know, Chipotle, we've been hard on Chipotle. And then I've kind of come back to it just being like, ah, it's, it works for lunch. I'll get, I'll get it for lunch.

But I'm, I'm with you Jamel that there's, it's not like it's eating a burrito for lunch is not the best idea. It's just not, it's not, it's not, it's not a great idea, but I, you know what? I should, and for that reason, I should have tried Cudoba's bowl, but I just, I feel like the ingredients at Chipotle are better. When you go into Chipotle, it feels like there's a constant refresh of, of the, the meats. It feels like they're always cooking.

And when I was in Cudoba, which granted, I didn't go this time, but the last time I was in there, that was not the case at all. It was, there was, there was, there was food being, uh, someone knocked on my door. Someone knocked on my door. Again, and I don't know who it is. I'm going to investigate. I'll be right back. Okay.

All right. You're talking bad about Disney. It might be the mouse. Oh, I'm here to bust your skull. Uh, this is, I'm guessing it was a delivery driver. Oftentimes Mitch has a friendly banter with a UPS driver. It looks like he's just picked up a small box. You know what?

I think that, I think I actually know what that is. That might be from me. No. Really? I sent you guys some Virginia peanuts. Wow. So, is it possible this is happening in real time? Let me see here.

Cause it's just, just looking at the shape of the box. I think that might be what it is. Hold on. I'm going to open. It's also possible these were some, uh, unrelated peanuts. Mitch ordered. What? It is, it is.

Wow. What timing. Incredible timing. Yeah, Nick. So you might be getting yours soon too. Uh, yeah, you'll get yours, Nick. Wow. If this time, if this timing lines up, we might have, uh, we

might have a new segment on our hands. We'll see. Um, wow. This is very exciting. Butter toasted Virginia peanuts, salted Virginia peanuts and a honey roasted Virginia, Virginia peanuts. Nick, you gotta come hang with me or do we, do I taste some peanuts on, well, whatever.

Well, I'll let you get into it. Yeah. Also, it wasn't Sal. I don't think I couldn't tell if it was Sal or not. My, my usual, yeah. Like the, the usual delivery guy who's great. Um, I'm going to, I'm going to. Miss him when I'm, when I'm gone, which, which I will be at

some point soon, but. Is it possible? Yeah. Cause you're moving in the LA area. Is it possible you're in a neighborhood close enough where it's also serviced by Sal? I, I hope so. I don't want to lose Sal.

Yeah. I love Sal. Yeah. Oh, you can always order deliveries to your old apartment just to go hang out with them. I mean, you can call you. I need you to send Sal to my home. I mean, I honestly am thinking of it.

Sal rules. Uh, wow. All right. Well, they're here. We'll, we'll get into these peanuts in a bit. What, what, what was I thinking? Oh, oh yeah. My thought on that was just that when you, when you go to Chipotle,

that it just, it feels like they're, they're, uh, they're, they're, that protein is getting made in the back there. It seems like, it really seems like we're getting hot, fresh ingredients. Like it, it does feel that way. And, and when I went, when I, when I, when I visited QDoba, that just was not the case. It was very much things sitting in warmers and low staffed as well. But again, yes, I didn't go this time.

So that's on me. Why did you, did you notice when you were in there? Did you notice like, uh, people on the grill or what? I have to think considering they were closing that, you know, and, and I should be clear, like it's not like I ordered with like 10 minutes left before the, the, the, you know, the store closed. We were, we were ordered to put our order in about seven PM, picked it up around, you know, seven 30 and the restaurant closed at nine.

At least that was the, those were the stated hours on the, on the app. So like, uh, but they, but because they were mid-cleaning, I had to have assumed that that product was just sort of sitting there. Yeah. Yeah. Yeah. Well, let's get to our final thoughts on QDoba. So Jamal, you've done the pod before, you know, how this works with just a

refresher will each go around, give our closing argument, if you will. And then end by giving it a score from zero to five forks. You are a guest. We'll begin with you. So the chips for good be case. So it was, it was, it was, it was fine. It was good. Um, my bowl, I got the bowl cause I just wanted to see how their beans were.

I thought their beans were fine. I think, I think my memory of Chipotle is Pinto beans that they're probably, they're a little better seasoned, um, but the bowl was fine. And I thought my tacos, it's just like, I, I, I went to the restaurant itself, I sat down, I ate my tacos more or less as soon as I got them. Um, oh, and I should say there was a free, there was a Coke freestyle machine. So I got some barks, diet cream soda, which is pretty good. Ooh, wow, sounds good.

Uh, but, uh, uh, my tacos are pretty good. Like they're not going to compare to anything you get from sort of a halfway decent taco truck, but sort of like they were good fat. They were better fast food tacos than you, you would expect. Um, and so. You know, in my head, the spoon rating is right. Like five spoon or five forks. Sorry.

Um, I'm thinking of my, my cereal reviews. Um, five forks is like, you know, a genuinely exemplary meal. Like kind of unambiguously. And then one, uh, fork is, uh, this is Tras don't need it. And I'd say Q, Q doba is like three and a half forks. Just like, uh, like a solid lunch option that I wouldn't be disappointed having. Um, I wasn't disappointed eating. Like nothing about the meal was sort of displeasing or displeasurable or anything.

Um, but not, but it wasn't like great, right? Like it wasn't, it didn't like approach sort of like, oh, this is something I would actively seek out. Um, but it is, it is enjoyable, enjoyable on it for what it is and enjoyable. Um, in its own right. Wow. Forks two times. I kind of agree with that.

I mean, it's not a four forks or wigs. It's not going into, it's not going into the golden play club. I, I a hundred percent agree. And I've been trying to figure out where it goes for me because I'm also like, it's not bad with three forks is a good score. And I was, I was like, is it three or is it three and a half? I don't know, you know, I don't really think it's even below a three, but then I'm trying to think of where I put Chipotle.

That's like the other thing too, because if Chipotle's like a three and a half, then this is a three. And if, uh, you know, and, and, and if we've, if we've, if Chipotle's moved closer to the four forker than like, I mean, this is, this is below it. This is at least a half of fork below it. Is it a full work fork below? I don't know. To me, it's that sort of thing of like, we were talking about random earlier.

And just the idea of Cudoba to me, it's like, it is, it fits in that, you know, Cuber and a ninja and a pirate eating lunch in a Cudoba. That's like a, it's, it's pretty random. It is pretty random. It's pretty random. They're in bear city, but like that's, that's, that's like in my mind. That's what Cudoba is. It's like a joke.

It's like a random joke level restaurant where it's that sort of thing of like, like, I know that there's fans of it. I know that, but like for most of the people I know, if you mentioned Cudoba, they don't know it or they're like, oh yeah, that weird burrito place. Like that's kind of what it's, what it's come to. And I, and I know that it's like that sort of thing of, oh, when you have Chipotle's that are, you know, like, uh, there, there's a bunch and I've received there's a Chipotle and Quincy, you know, like, uh, that becomes a thing

where all right, let's go and grab Chipotle and Cudoba just doesn't have that market. You know, it doesn't have as many locations that you can't do it. So I don't know if, if that's the reason why, if I would like Cudoba more, if there were more around or whatever, but to me, I just missed Chipotle. I want Chipotle. I'm going to, I think I'm going to get Chipotle today. I think I got to scratch that itch. Wow.

Um, and, and, and it's, and it's under, did you look up our scores for Chipotle? Is that what you were looking up? We've reviewed it three times. Uh-huh. And to your point, uh, yeah, they're, they're, they're just our way more Chipotle's, there's 2,500 Chipotle's compared to 750 Cudobas. Uh, the, we reviewed it three times, uh, with Handman, Mike Hanford, um, very early on, our seventh ever episode, uh, we reviewed it again with, uh, oh God, it

was in the Dough Olympics. Oh, Jesus. That's, yeah, let's, let's erase that part of our history. Well, let's pull a Disney with the Dough Olympics. Um, the, uh, the, uh, we, we went back with Chelsea Davis in, um, it, it descended a little bit. The fork score was down to, uh, just under four. And then we went back with Alan and Mike from Bruce brothers, Mitch, uh, your

show, and it was just, it went down even further. We were just around three forks as an average. So, geez. Yeah. Also shout out to the node who, who maintains the, the Doughboys wiki. Hell yeah. Did I give it three, four? What did I give it on that last, on that last rating?

Let me see if I can see, you can see the individual rankings. Mitch, you were a little scamp. You gave it 2.9 forks. Well, you know what, that was, that was a bad Chipotle outing. And I think that I've come around on Chipotle, I guess a little bit more. And I'm going to give, I'm going to give, I'm, I'm, I'm, I'm going to give a qudoba three forks, exactly three forks. I can't believe how exhausted this exhaustive this wiki is.

Sorry, I keep going. Stop it. It's good. Um, I also got a Diet Coke. I got a bottle of Diet Coke and you know what? I forgot to mention this. I got a brownie wigs and the brownie was bad, bad brownie, a very bad brownie. I got a cookie and it was, it was okay.

The brownie was, the brownie was like just hard and dried out. Just didn't taste good. Like it, like even when I was like, like, I kind of munched my way to the center. And, uh, and, and even that, like, which was the softest area of it just didn't, wasn't tasting good. It was just a, just a bummer of a brownie, just a true bummer of a brownie. What a bummer. And like, don't, you don't have to, I don't, you don't need a brownie.

You know what, don't put it on the menu. It doesn't have to be there. It feels just like a fucking waste of time. You know why it's there, Mitch? Because you and I will go to a Q-dobo and be like, hmm, I'll get a brownie. I'll get a cookie. You know, it's, it's, it's there as, it's there as an impulse buy or, or if you got a kid or something, but it's not necessarily high quality.

You got the chocolate chunk cookie and yeah, it was, it was fine. You're saying it's there for the fatties who get a brownie along with you. That's basically what you're saying. And, and it's, there's no need for it. No need for it. 2.9 forks. Q-dobo gets 2.9 forks. Wow.

Um, I, I, I agree with the, the, the consensus here about Q-doba. By the way, I was talking about the Doughboys Wiki, um, and how exhaustive it is. I'm looking at the, the Chipotle episode, which we did. It felt like we did during quarantine. We did it. We had April 30th, 2020, which feels like a million years ago. Um, pre on the early side of lockdown, uh, when we were

started doing remote records and, uh, but it details the Wikipedia for the Doughboys Wikipedia details out every menu item that each of us ordered, including our guests. I was like, this is so much, there's so much labor goes into this. Uh, I'd forgotten that our, our buddy Mike Castle ordered a accidentally ordered a burrito just with rice, Chipotle. I hope, I hope that a thousand years from now, the only thing left of the internet is the Doughboys Wiki and human have to reconstruct 21st century

American society based off of the Doughboys Wiki. Releasing from a bunch of waggers and me. Yeah. This Mr. Slice appears to be a demigod of some sort. Uh, I will, I will, uh, I will say that this was a fine outing from Q Doba. Um, I, I totally agree that it's just like a place that if it's there, I'm not going to object to it.

I think Natalie likes it a little bit more than me. I mean, I think, you know, which is, which is fine. And I doubt if someone was like, I like this better than Chipotle, I'm not going to fight them on it. Cause it's just like, you know, this is, it's, it's, it's trying to do the same sort of things. And it definitely has some things that does better than Chipotle. I think this was, this was basically a three fork outing, honestly.

Like I, I think this is a right down the middle three forker. I think that's what this place accomplishes, what it's trying to do, which for, with, with competency, which for me deserves three forks. So that's where I'm putting it. Yeah. We're all kind of ballpark buds here. Yeah, we are. Yeah.

Yeah. Well, hey, that was our review of Q Doba. We're going to take a break. We'll be back with a segment and more dough boys. Wow. Hey, you, you craving fresh, delicious, easy meals, try wild grain and get their baked from frozen sourdough breads, fresh pastas and artisanal pastries delivered right to your door.

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in every box when you go to wildgrain.com slash dough boys 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 dough boys. That's wildgrain.com slash dough boys or you can use promo code dough boys at checkout. Do it. Welcome back to dough boys. We're with Jamel Bowie and hey, it's time for a segment. I've got a food related test and Mitch and Jamel must compete for superiority.

It's another edition of Slop Quiz. And this week, Jamel, I know you are a cereal enthusiast. We are doing the cereal bowl. I'll name a mascot. Wow. You named the cereal. Okay. Mitch, while we're doing this, you're going to crack open them, then peanuts.

I'm going to crack open some peanuts that Jamel also kindly sent to you and I wags yours did not arrive, but mine are here. You're, you're, you're, you're delivery guy, probably who you, who I'm sure you've never interacted with or looked the eye looked in his eyes, his or her eyes. But I, I'm sure that knowing you wise, there's been, there's been packages sitting at your, there's been packages sitting in your, in your inbox for weeks at some points when I've told you about them. Look, we had an issue where we moved this year.

So, so a few things got shipped to our old address, which was a large building and things would just get buried in the mail room over there. And they didn't have access to it because it didn't live there anymore. So that's what you're referring to. That was a unique circumstance. Well, sadly, you don't have the peanuts, but I'm going to try and for the both of us. And we appreciate you sending these over. This is, this rules it's a, give us some context about these nuts.

What makes these Virginia peanuts special? Sure. So, uh, first they're from a place called the Virginia diner. And there's lots of companies in the state that produce and sell Virginia peanuts. There's a couple big ones, but I chose the Virginia diner ones because the Virginia diner is an actual physical, physical location you can go to down sort of the southeastern part of the state. It's a proper diner, uh, good diner food.

It's a pretty solid place. If you ever happen to pass by it, it's worth going into, um, for, since 1929, it says right here on the, on the, uh, on the jars. Right. So when I went there, you know, last time I went there like 10 years ago, obviously I could be served 60 years ago, probably not. Um, God.

Uh, not that long ago, so Virginia grows a lot of peanuts. Um, it's like one of the state's like big agricultural exports. And, um, they grow these like larger peanuts. Like you'll notice that the sort of like larger, they have like a different texture and mouth feel about them. Um, and they're, I believe they're cooked, they're, they're, they're cooked a certain way or they're roasted a certain way, um, but they're good. Like they're distinct from like a planter's peanut, um, right.

And they're, they're pretty good. I like them. Wow. Um, I got three different flavors here. We got the butter toasted Virginia peanuts, the salted Virginia peanuts and the honey roasted Virginia peanuts. So why is I'm going to start, I'm going to, I'm going to snack on the salted first as, as we start the, the slop quiz.

So we're having a snack or whack, uh, happening at the same time, simultaneously with slop quiz is kind of unprecedented in Dobois. Dobois first. Yes. I'm sure the wiki will note this, uh, but let's get into the cereal bowl. So I'll just say this. I only knew a few of these. I think our associate producer, the drop king went pretty deep with some of these

mascots. So I'll be impressed if you guys can, can, can get, can get a few off this board. Uh, so buzz in with your name and then whoever has the right answer first gets a point first up, first mascot Cornelius corny rooster, Mitch. Mitch. I heard bitch. Uh, Kellogg's corn flakes. Mitch, you are correct.

Another guy who sounds like a blues musician from the 20s. Oh yeah, Cornelius rooster. Seltas sold to the devil to play. So I've tasted these salted peanuts, the Virginia, Virginia Dina. Oh my God. Wow. Boston accent really came out. Very embarrassing.

Um, the Virginia diner. And that's got a great salt on it. They're really, really, really good. And they got a nice crunch to them. They're like nice, crunchy peanuts. They're not, these aren't, these aren't little soft boys. Wags. They're nice crunchers.

Wow. I really, really liked those. Those are really good. Those, that's my review of the salted. And they even look a little different, right? They're like, like longer almost. I don't know. Oh yeah.

No, it's, it's, it is, it is like a, just like a, what I'm thinking about, there's much different than a planter's peanut. Like it, it, it, it, yes. Just the, like you're saying, here, yeah, here's a long boy right here. They're like just longer, crispier, crunchy guys. And really good. That, these are great salted peanuts. I'm very excited to try the other ones.

I'm going to go, honey roasted necks. Sounds like a snack for the salted. Next question here in slop quiz. Next mascot, chef Wendell. Mitch. Mitch. Cinnamon toast crunch. I can't believe you knew that.

You are correct. I, I did not know that. And I, I can't tell if it's Wendell or Wendell. It was two wells I went Wendell. It's Wendell. Okay. Chef Wendell. Mr. Wendell.

That's not what it's about. That's what the song was about? I can't, I can't even visualize the box right now. It's a three. I know it has a chef on it. Are they, have they been, have they been phased out? I think the chef's been phased out. I'm looking at the box right now.

It just has sort of like, you know, cinnamon toast crunch squares with eyes on them. Um, I, yeah, the one I looked up says, uh, cinnamon toast crunch now with more shrimp. All right. Next up. Uh, it's two zero Mitch. Next up, ship the wolf. I had Jamel. I heard Mitch, Emma.

I heard them at the same time. So I'm not helpful. Okay. I'll say Ty goes to the guest. All right. For enough. Fair enough. Okay.

Uh, cookie crisp. You are correct. They had a, a robber and a dog and now they got a wolf. I really admire cookie crisp as sort of the beginning of like, uh, zero comfort, just being, just being like, we don't give a fuck anymore. You want cookies for breakfast, kids? I have some cookies for breakfast. My dad, who sometimes listens to the pod, got mad at me because I, I said that I

had cookie crisp at home as a kid, which was true, but he was talking, he like, he wanted, he thought I'd framed it as if I was only eating unhealthy breakfast cereals, he was like, you know, I'd make you like a healthy breakfast. But which he did on, on occasion. Uh, he did. George got up, George got us that about this with you. I would say my father, my father, George Raymond Weigar. We, uh, we, we haven't texted about it.

So I'm surprised. I haven't heard much about it, but. No, he just texted me to scold me. George and I text a lot. Yeah. Um, great guy. I like him a lot more than his son. Uh, these, so the honey roasted peanuts, also a snack.

Very, very good. Wow. I've munched about half the cannery. So I need to, I need to cap them a different style too. They have like a, um, they're not overly sweet and they have like a, uh, kind of like a, like a, like a darker kind of brown sugary sort of vibe to them that I, that I like. They're, they're, they're really, really good.

They're really good snack, a snack. I love them. And I don't know if I think I still might like the salted better and they're, and that, but they're both really great. The salted is salted. I want to go back to them. So two snacks. Those are fantastic.

And now I got the butter toasted Virginia, Virginia peanuts. Those are my last ones, but let's get to the next question wigs. Yeah. Pace yourself. We got more mascots. Next mascot. Crazy craving. Jamel.

Good work. I didn't, no, no. Um, cocoa puffs. Not cocoa puffs. That's a good guess. Crazy. Mitch, you want to take a guess? I feel like I, maybe I've heard this before, but I'm not.

Nothing's coming up right now. Hmm. Wait, hold on. Mitch. Honeycomb. Unbelievable. It is honeycomb. Wow.

The little weird, uh, fucking guy with a hat. Little weird furry guy. Yeah. Yeah. Popped into my head last minute. His name is crazy craving. I have never eaten honeycombs. Uh, I had honeycomb either.

Um, I've had every cereal that's in this quiz, except for one. So yeah, I, I had a lot of bad cereals, a kid. Or unhealthy cereal that I, that I enjoyed. You know, also part of it was that my friend, what a friend, uh, whose house I'd hang out with a lot. He always had a lot of different cereals. So I tried a lot there. All right.

Next up. Cinnamon and bad apple. Uh, Jamal. Apple jacks. You are correct. Three, two, Mitch. All right. This next one, I'll give you a hint.

This cereal has a much better known current mascot. Okay. But at one point it's mascot was Waldo the wizard. Oh, shit. I know this Waldo the wizard. I'm not going to remember anyone can take a guess. Hmm. I'm going to guess Jamal.

I'm going to guess, uh, rice Krispies. Not rice Krispies. That's a great guess. Good guess. Waldo the, because that's, that's where my head, that's what I'm thinking Jamal too of like, what is a thing that the, why would the wizard be in charge of that? And I, and I feel like I knew I've heard of this before.

Yeah. It sounds like vaguely familiar. I feel like I can even like picture what it looks like too, but. Yeah. Well, I'm going to, I'm going to, I just don't even have a, I mean, I'm going to get it wrong. So I might as well just guess like tricks. Uh, it's not tricks.

Also a good guess. Let's see if it'll let me share my screen here. I know, I've heard this before. I know I have. Mitch, I think as a, as someone who is 100% Irish, you may be incensed to learn. Oh my God. Lucky charms. Look at this guy.

It's a, it's a wizard. And why, how did they miss the leprechaun up top? And say, how did they start off with this wizard? Insane. Yeah. Weird looking generic wizard with a green robe and all the different charms on it and a little bow tie. Maybe doesn't even have a, doesn't even have a beard.

Maybe people are still sensitive about anti Irish bigotry. Now, of course, no one cares. Sounds like my mom. It wasn't easy for the Irish. Um, I'm a review of, so these butter toasted. Yes. Now, Jamel, are these what they're known for, these butter toasted ones? Yeah, they're just known for the, the salted ones.

Well, I love the salted ones, but these butter toasted ones are so good. And wow, kind of unlike peanuts. I mean, like at least I guess maybe butter toasted peanuts are a normal thing, but I, but these are so damn good. And they got like that crunchy, these are, these are the most crunchy of all. These are true crunchers, wags. Wow. But they're fantastic.

I love these butter toasted ones. I can't stop eating them. They got a great taste to them. They're, they're a huge snack. They take, they take over first place, butter toasted, and then the, and then the salted peanuts and then, and then the honey rested, but all snacks, all great. Golden plate club territory, really good stuff. Very excited to try mine when they arrive.

Um, and now let's see who gets first place in Slop Quiz. Two mascots remain. This one, I'll say the name of, and then if you're, you're both stumped, I'll give you a hint because this is another one. I was like, who the fuck is this guy? Lovable truly. Lovable truly. Lovable truly.

First hint, he's a postman. Lovable truly is a postman. Yes. Raisin' Bran. Not Raisin' Bran. Jamal. Yes. Kicks.

Not kicks. This one makes no sense. I was, I was gonna, I was gonna guess kicks too. Jamal was a good guess. This is a lovable truly. The postman is the mascot for alphabets. Oh my God. What is this nonsense?

What is this complete word salad? How do they arrive at? Is it not his fault? Dropping. No, alphabets, it was, were those just sort of like frosted, you know, bit? Like frosted cereal pieces in the shape of alphabets? Is that what those were? It's exactly it.

Yeah, it was, it was the, it was the alphabets soup version of cereal. It's actually how I love to read. The, the, the cereal box pick that Drop King picked out here has the postman and then it also has him and a kid spelling out lovable truly with his bag full of letters and then him and a child are spelling out, wow. Wow. Our catchphrase. The thing we say.

The thing that we say. It's three, two, Mitch. This last one, if either of you gets it, I'm going to give you an extra point. Sounds like some. Boss moss, cow mumble, gargle, grumble, goody, goody, ham hose and snorkel dwarf. I'll say it again. Boss moss, cow mumble, gargle, grumble, goody, goody, ham hose and snorkel dwarf. Mitch.

Snorkel dwarf. Go Mitch. The January six. Capital Storm and crew. Capital Storm O's I think is the name of the cereal. Capital Storm O's I think is the name of the cereal. That's not it. Jamel, you want to take a guess?

I wonder if you've ever heard of the cereal. I have no fucking clue. I mean, now I'm just like mentoring a mentally pictured box of the cereal. I don't know. I have no idea. This is Freaky's cereal. I'd never heard of Freaky's. All right.

So Freaky's cereal, Freaky's. I'll show you the box. Drop King. They kind of have a, as I'm sharing my screen with you here, they kind of look like the, the Mucinex monsters. Yes. Like they're kind of, they're honestly very unappetizing. I wouldn't want these guys romping around in my cereal bowl.

Voiced by Mute, voiced by Zooks. Isn't he the Mucinex? That's right. So here's my question with Freaky's. Did these, these look like they maybe are, maybe I was too old for them or either, either these are from the seventies and I can't tell, or these are from like 2000 and I was slightly too old for this. These look like from the eighties or something.

Yeah. Discontinued apparently in the, in the late set or in the, in the eighties rather. Okay. So maybe I was then too young for these. This is, this is Freaky's. I do not remember. I wasn't a big marshmallow guy either. There was maybe two versions of them, some that had marshmallows and one that didn't.

But remember, I think they're, is that, is that saying that there's just a candy bar? Can you bring up that image again? There's just a candy bar in the, because now with a lot of cereals, you gotta send away for the toy, right? There's no toy in the, in the cereal as much anymore. I don't know. Jamel, do they, do they do a pack in with a toy all that often these days? I do not recall, I do not recall opening a box for the toy inside.

No. Okay. So that's kind of been discontinued. There's a coupon for free Reese's peanut butter cup. It's pieces actually. Reese's, coupon inside for free Reese's pieces. Yeah. Um, but do you remember, why is, do you remember when there was just toys?

Yeah, of course. Toys in the, in your cereal box. Um, bring it back. That's fun. Why not? Right. Throw some toys in there. Was it a choking hazard where kids just like choking on the toy?

Choking hazard. And I get, you know, sometimes I'll get the kid a happy meal or something. Just, you know, it's Sunday or whatever it's Saturday, it's a treat. And I throw that toy out immediately. You just, you just like, kids have too many, the little plastic things around and they get really weirdly attached to things. So you just don't even want to risk it. Yeah.

No, I feel like I, there's like three buckets of McDonald's toys, probably in my house somewhere that will be in the Mitchell, Mitchell estate will be auctioned off someday. Now what I wish the fast food places still did is they used to do sort of like commemorative cups. Like I have, I have, I think we remember having like a glass mug commemorating Batman forever. Mm hmm.

Cause those would actually also be kind of nice. Like, it was like, it was like a real, it was like a real legit, legit, you know, bug. I think I used to have it on display on my bookshelves here, but I don't have it anymore, but I had a, we had a Pac-Man one we got from one of those that was just like one of the coolest things. And I bet it's one of those things that sells for, you know, like $30 on eBay or something.

Uh, but yeah, there was a Pac-Man one. There was an ET one we had. I don't know if my parents still have it. Yeah. The, the, the commemorative glasses were, were rad. That feels like a thing that, yeah, someone should bring that back for like a, you know, bring it back for Avatar. Yeah.

Let's get some Avatar glasses. I like that one. I love an Avatar glass. Commemorating the sequel to America's favorite film. Nick and I are the mind that Avatar is going to be big business when it comes back. We think it's going to be. I think so.

I mean, it's gotta avatar, avatar is like in that category of like movies that don't exist anymore, but also it was huge. It was like a huge hit. So huge. Yeah. Yeah. I think it's going to, I would never bet against James Cameron. He just has a track record of exceeding expectations.

Hey, that was slop quiz. Mitch takes it a challenging round. Great game. That was, that was some of those are just unknown. Well thought. Yeah. No one was going to get lovable truly. Uh, just like a restaurant value your feedback.

Let's open up the feedback. And today we have an email from Noah Deboe. Noah writes, when I prepare a microwave meal, instead of following the instructions printed on the back, for example, poke holes in the plastic and microwave for two minutes, then take the plastic off and microwave for another three minutes. Instead, I'll just take the plastic off, add up all the time and do it all at once.

So five whole minutes instead of splitting it up. Well, technically following the instructions does sometimes make the food a little better. I've found with microwave meals, the difference is so small that for me, it's just not worth the extra steps. Do you prepare microwave meals as intended? And also, do you have any other food preparations that you ignore and or do your, your own way?

This is, this is, this is the laziest dough boys listener. That's like, I can't imagine not following the micro meal to the letter. Like that's just like a thing I would always do. I mean, sometimes here's my thing is that I adjust for my microwave is sometimes like, like, uh, for instance, those white castle burgers, you split them into, you open up the end of the package and then it says, like, cook for a minute. And then like for me, it's like, or like it says cook for 50 seconds. And then for me, it's like, you got to really cook for closer to like a minute.

Oh, seven is like, kind of where I've got to. So I like, I'll add time when I figure it out. But I usually find that when you like microwaving for two minutes and then stirring or doing whatever they say or removing a thing, I usually just think that it makes the food more edible. Like it, like, I'm not eating microwave meals a lot. You know, like those, like I said, those white castle burgers, which I don't eat a lot either, but those are like a rare thing where I'll grab them at seven

11. I haven't had anything and I'll toss them in the microwave at like midnight, you know, once, you know, once every three months or something. But I, I, I, of course, I follow, I want the food to taste good. I'm following the, it's a microwave oven. It's already easy, you know, like that it's, it's easy to use. Yeah, I, I'm, I'm very much as someone who just, just obeys what I'm told when it comes to directions, just in general.

You put on, you put on the they live glasses and you're like, oh yeah, sure. We don't really eat lots of microwave stuff here, but I do, like when, if I get a recipe, you know, from the New York Times cooking app or whatever, I will totally, if something just does not seem to make logical sense to me in the recipe, I'll just like change it into my own way. Wow. Wow. That's, that's what Natalie does.

She's a little, she's just more daring than me. She'll deviate from a recipe. Yeah. No, I will, I will, I'll like do exactly what the steps are. I'll substitute if I have to, but I am, I am very much like, okay, I got to measure out a quarter cup of, you know, of heavy cream or whatever. Like I, like I am very, very strict about how I, I abide by the recipes. My thought is with microwaves specifically though, is that I could just get

two nuked out, can we get dried up and nuked out? And that's, and I always want to do that. Yeah. Yeah. There's a reason those rest of those, those instructions are written so explicitly. It's because, you know, piercing the, the plastic with the fork, um, just cause it to cook better because they want you to have something that, that tastes as good as possible, so you buy it again.

Yup. But also I don't need a lot of micro meals either. It's just a rare thing for me. I'm thinking like, you know, if I see a, this happened recently, it was like making, it was something that involved making a quick tomato sauce. And I was sort of like, go, you know, add the tomatoes, add, add the can of tomatoes, you know, crush in the pot, add some tomato paste. And so that doesn't make any sense to me.

I'll crush the tomatoes first. I'll add the tomato paste in the oil first. Like I'll just, I'll switch up the steps in the way that I know, like produce a little more flavor. But I kind of, I kind of got weird with this when I was making my barbeques as wise and I was told to like, so I started mixing the flour and, and, and, and salt together and then I would put in the, the yeast and sugar and water mixture. And every time I mixed it, my dough before I poured in the, the, the, the, the

yeast in the water mixture. So the, so the water, the, so it's warm water and yeast and then it hits the sugar and that's what makes it activate or whatever. And so a lot of the times I was mixing up in the bowl, flour and salt and sugar, just mixing it all together and then pouring in the water and yeast. And when I did that, it wouldn't be as good as me just pouring the water and yeast straight onto that sugar, unmixed, you know what I mean? Yes.

And so I was trying to take like a little, a little cut up, just like, Oh, I'll, I'll mix it all up. And then that end in my head, I was like, Oh, so just even the smallest thing, I can just, it can throw things off. Just this, just like a, these little changes. So I, so I try to go by, I try to go by whatever people say. I try to go by the book as much as possible. But, but there you're talking about working with dough, right?

Cause that's, I mean, yes dough, yeah, of course dough is it's own, but that's what I'm saying. It's just an example of, sure, I'm not trying to, I'm trying to do whatever, whatever the book says. I'm going by the book. I mean, especially because, and Jamel, this might be a difference. I mean, like you said, you, you, you have a food processor. I order postmates constantly.

It's that sort of thing of like my comfortable, like, you know, my, my level of comfort in the kitchen is low. So I'm just going exactly with what they say. Yeah. I'm not, I'm not, I'm not messing around with anything because I'm not, I'm not at that level as a cook. I've, you know, I cook all the meals for the family and I've, I've basically, you know, I've been with my, with my wife, uh, 11 years now.

So for as long as we've lived together, I've done all the cooking. Um, so I've just like, I don't know, you get comfortable with doing stuff a certain way, you kind of, you kind of, you get a feel for things. And if you read something that just doesn't seem right, it's sort of like, okay, well, you know, I'll just do it my way. Yeah. I definitely have recipes that have internalized that I just like, I, I, you know, we'll do my own, put my own little English on, but if it's something

I'm doing for the first time, I'm pretty strict about following it. Let me ask you this, as a New York times columnist, do you get that New York times, uh, food app for free? So I technically do get, uh, uh, a total, you know, free subscription to the New York times, but the process for claiming it is like, I have to talk to people, I have to like go through a bunch of rigmarole. So I just, I still pay the New York times 20 bucks a month for everything. Wow.

Wow. That, that's like, uh, that's like when, when I'd like write for a Hulu show and we'd be like, can we get free Hulu? And they just like, no, media companies either want to make it as cumbersome as possible or just flatly reject, uh, actually giving you something for free. Um, we make Emma pay for, to listen to the Patriots and also we make you pay for the mainstream up its use. Right.

Emma, we. Oh yeah. It's really expensive actually. Yeah. It's actually a main source of revenue. We've actually worked out a system where like where we pay Emma, like it's, it comes back to us in a way for, for the episodes. I actually pay to work here.

It's like, it's like a, it's like a, the Doughboys multi-level marketing scheme. You know, you just. Shouldn't even joke about that someone will take our heads off. The Doughboys shouldn't make Emma pay to work for them. They always talk about labor issues. No, I asked for it this way. This is the way I wanted it. That's what Emma wants.

Fucking nerds. If you have a question or comment about the world of chain restaurants, you can email us at doughboyspodcasts at gmail.com or leave us a voicemail 830 Godot. That's 830-463-6844. And to get the Doughboys double our weekly bonus episode, join the golden or platinum plate club at patreon.com slash Doughboys. Jamel Bowie, thank you so much for being here. The podcast is unclear and present danger.

We, when we, when Mitch and I started Doughboys, Mitch, you've, you've, you've talked about this on the pod before. We were like, are there enough chain restaurants to cover? And then of course we've like, you know, 300 episodes later, we're like, oh yeah, we got plenty of chain restaurants. And I had the same sort of thought process because you're talking about nineties political thrillers on the pod and, uh, and, and which, which I've subscribed to, and, uh, it's, it's like, oh wait, yeah, there were so many of those.

This was an era where they're just churning them out. Yeah. I mean, it's, it's one of those things where this is an era where the mid budget movies still exist. And so, you know, for like, you know, $15 million for $10 million, you can get a star, right? Like you can get a Sean Connery or a Harrison Ford or a Gene Hackman. And then, you know, hire some character actors to play Russians or whatever.

And it's like the role of like the U S military. And you have, you're like halfway to a movie already. And so there's, we, for the, the, the master list of movies, which we, we're stretching definitions a little bit here, um, sure, but, uh, it's, I think it's like 72 or 73 movies thus far. Man. Wow. So there's, there's plenty, there's plenty of material and, uh, yeah, it's

my friend, John Gans and I, uh, just talking about these movies to sort of like a glimpse or a lens into America's psyche during the nineties. Since I think, I think we have enough distance from the nineties to begin to recognize it as a weird fucking decade. Um, yes, for sure. That's totally apparent, uh, in the movies of the nineties and sort of like the anxieties and the concerns and the, and the obsessions, um, right in those movies.

So, uh, we have three episodes already. We started with the three Tom Clancy movies from a decade hunt for October, Patriot Games and Clear and Present Danger. Now we're going to kind of go back to the beginning of the decade and make our way chronologically. If you, if, if you're thinking of a movie, right? If you're like, Oh, you guys should do Ronan or you guys should do sneakers. We're going to do it.

Just kind of give us some, some time. Um, and I said we were stretching definitions a little bit. There were some movies in there that aren't technically political thrillers, but kind of, I think kind of like a very zeitgeisty, so falling down with Michael Douglas. I don't want to honor myself. Actually a bunch of Joel Schumacher. Time to kill, um, Joel Schumacher, director Matthew McConaughey, sweatiest movie

of the nineties. Um, oh yeah. Yeah. I, I watched it last year just on a, on a, on a lark and sort of there's a scene where, um, Matthew McConaughey and who plays his wife, uh, uh, Ashley Judd, they're like arguing and they look like someone's just like smeared Vaseline on them. They're just like so slick and sweaty and oily.

It makes no sense. And I love it. Yeah. I had white men, I had white men can't, white men can't jump on last night. And I was telling Y's that there's a, uh, a kind of lingus joke, right? And I was like, yeah, this is 1992. It feels early for, uh, and Y's, your response was movies used to be funny. I mean, movies used to be funny.

Movies used to be way hornier. Um, yeah, they were, yeah. And this is not in the genre, but I, I watched, we, we watched the first Teenage Mutant Ninja Turtles movie not long ago. And I was just watching it with Dunn the other day. Yeah. Great movie, uh, mostly kids stuff, but there's a whole sequence when they're in like April O'Neill's country house where the, you know, like one of the

turtles has just gotten a shake kicked out of them and it's like recovering. And there's like this brief scene of, uh, Elias Kodius, like massaging the woman who plays April O'Neill's shoulders. And I kid you not, it's like, it's like, if you tried to put that in a Marvel movie, they'd put you in jail. It's like, it's so, it's so, uh, sensual in a way that I was, I was not expecting to see in a Turtles movie. Um, yeah, but if that were like, if that were like, you know, they were in

Spider-Man, uh, uh, the new Spider-Man movie, there'd be riots. Yeah. These kind of sexless Marvel movies. You know what? Show me the Hulk getting off wags. That's what I want to see. That's what we want to see. Coming soon to Disney plus nasty.

Uh, check out the pod. Hulk's O-Face is a full show. Unclear and present danger. Uh, and, uh, Jamal, anything else you want to plug? Oh, you can read my column at the times and you can follow me on Twitter and Instagram. Um, I promise my column isn't terrible. It's pretty good.

If I say so myself, do not hold my employer against me. Check all that out. Always a pleasure. Thank you so much for being here. Thank you for being here. Always a delight. Always my pleasure. Thank you for having me.

Anytime. Thank you for being here. And hey, Mitch. That'll do for this episode of Doe Boys. Until next time, for Mr. Slice, Mike Mitchell, I'm Nick Weigher. Happy eating. We'll see ya.

On the next Doe Boys Double, Betsy Siddharo joins for a new edition of the Doe Boys pilot program. We pay tribute to Betty White with a review of one of the all time great pilot episodes, Golden Girls. Thank you for being a patron. Get the Doe Boys Double every Tuesday only at patreon.com slash Doe Boys. Want to see the sources for this week's intro? Check the episode description.