Doughboys - UNLOCKED! Time Keeps On Dippin' Into The Future with Alan Trong

Episode Date: June 15, 2021

On this episode of The Doughboys Double, Alan Trong (Alita: Battle Angel, Daybreak, The Tomorrow War) joins the ‘boys for his first-ever podcast appearance and talks Vietnamese eats and throwback meals before a Dippin’ Dots taste test.Want more Doughboys? Check out our Patreon!: https://patreon.com/doughboysSee omnystudio.com/listener for privacy information.

Welcome to Doe Boys Double. I'm Nick Weigher along with Mr. Slice, Mike Mitchell. Weig's, what's going on? Saturday. I was what? No, it's a, I was going to say it's like a rare Saturday record for us. Saturday. Ooh, sticky, icky, icky, icky, as Ludacris once sang. You don't know Saturday, the song Saturday? That was you. I thought Ludacris hopped on for a second. Ooh, sticky, icky, icky, icky. You don't remember the song Saturday? No, I've heard, I've heard the song before.

I'm less familiar with his work than you are, but I do like Ludacris. And who doesn't like Ludacris? You know, Ludacris, our guest today, I won't reveal the guest yet, but our guest, when I was flying into the city that where we were, where we filmed the movie that we both worked on, I listened to Welcome to Atlanta by Ludacris, because that's where we, that's where we filmed. We filmed in Atlanta, why? Yeah, great move. Isn't that fun?

I have a lot of, I love to pick a playlist that corresponds with the region. I'm going, I'm driving into Vegas. You know, I'm playing Elvis's Viva Las Vegas. Wow. You got it. I love it. Well, hey, when I head back to Boston, you got to, yeah, exactly. Oh, you know, I turn on shipping up to Boston when I, when I, when I'm landing on Boston every time I come back in to Boston.

We love, you know, I do love Dropkick Murphys. They're great. We know one of the members of Dropkick Murphys. He listens to the podcast for God's sakes. They started in Quincy too, Wags. Wow. Wags, it's a hot day here. It's like a, it's, it's, it's, we got a summer day going on over here. It's like a hundred degrees. Definitely feels like summer out here in LA as well.

And it's a, it's a hot day. It's a hot day, but you know what, Mitch? We have a very exciting guest. But guess what? We got a cool guest. We got a very cool guest. Way too cool to be on the show. Yes. Told us this is, this is amazing. Told us this is his first podcast appearance.

Yeah. So there you go. A podcast version. Wags and I, you are just, we are not just regular virgins, but we have a podcast version. Joining us for the episode. He's an actor from Alita Battle Angel, Daybreak and the new film, The Tomorrow War, streaming July 2nd on Amazon Prime, Alan Trong. Hi, Alan.

What's up, Alan? Dude, what's going on, man? First podcast. Let's go. Wow. Coming in very cool, like a, like a cool. Dude, you made me sound so much more cooler than I actually am. Must be cool. Well, Alan, we were, we were just talking about this before and it's, it's one of your credits, but you look cool as hell.

Alita Battle Angel, you're in the movie. You're a fucking robot, man. You're cool as hell. You're racing Alita and you're, you're basically trying to kill her, I believe, right? Your character is basically trying to. Yeah, dude, I was, I was staring at a tennis ball for like, you know, two months on a green screen and like, you know, pretending to be like more intimidating than I could ever imagine. Yeah, it was really cool, man.

It was a troublemaker studios, Rob Rodriguez in Austin. He has my studio there. Yeah, yeah. That's so cool. Yeah, yeah. Did you skate at all or were you, were you like, dude? I was hoping for that, but no, I didn't get to skate at all. We had, I was on this like platform thing and they had like PAs like, pull me.

Oh, wow. Oh, wow. Yeah, it's super lame. Like it was not like the, they had, but they had like a group of like professional, I guess stunt skaters, if you must. Oh, OK, yeah. Yeah, they were like legitimate. I was like, wow, I, I, I wouldn't have been able to do.

You stayed, you gave, you gave the scowl though. You, you, you were very intimidating as, as, as a prosthetics, man. It was the prosthetics, you know. I feel like that job, just that job of 20 years ago, when I was like first being a PA, like I would get that, like the, like, they would give me like the, like in the Lord of the Rings, how there's like trolls that like carry stuff. They would give me those types of jobs of just like, you got to move like the sled back and forth.

And I'd be like, all right, I would do stuff like that all the time of like, Oh, you did that kind of stuff. Oh, I was a PA. I was a PA for early on when I first, when I first got out to LA. So like, if they were like, we don't have a table and they'd be like, Mitch, like, you're the table. People just eat off my back. Dude, that's great because you're from Boston, right?

Yeah. Yeah. I'm from Quincy, Quincy, just south of Boston. Yeah. So I, I went to school in upstate New York and then I flew, I flew over to LA and I did all the, I did all those, I did all those jobs. Why did you never even really did any of those? Did you? No, I was working in the video game industry. So like, I kind of came up in that side of things before kind of having a career shift. So my, my like shitty entry level jobs were, was like working QA

and customer support in the video game industry for Activision. Now, why is you, you smiled when he said, when, when Alan was like, you were from Boston. I don't gloat that I'm from Boston to everybody I meet. It's kind of like you made it. You're made. Are you from Boston too? Like, are y'all both from no, no, he fucking wishes.

He's not from Boston. No, it's, it's the original odd couple. He's from Boston. I'm from LA. How are we going to make it work? I've lived my whole life in Southern California. The Lakers game is on the same time as the Celtics game, dude. And they're playing each other. This should work perfectly.

Why is there an issue? Alan, you, but you mentioned Austin, where you're talking about working on your film and you, you, you were based in Austin for a time. You consider it your hometown. Dude, yeah, I mean, I went to college there. I went to get my bachelor's in arts and psychology. I want to become like a social worker and stuff. And it was just, you know, like being a child of an immigrant, it was like,

um, I'm sure like a lot of, you know, Asians can relate, but it's, you know, we just want to do it for our parents or our grandparents. And so I got the college degree, uh, but then I was like minoring in theater, like low key, you know, so then, uh, hell yeah. Yeah. You know, I mean, I didn't know that I was going to move to LA yet. And it just kind of worked out, you know, but, um, yeah, I spent a lot of time in Austin, just with friends, just, you know, riding our own shorts. And, uh, you know, I'm doing our own indies and stuff.

And I was like, man, like I'm just, I can't like imagine myself like not doing this. So it's like, I was like, you know, I'm just going to be poor for like the first couple of years doing this. And like, I'm fine with that. It's cool, you know? Yeah. Um, it is scary. It's a terrifying thing to do when you jump in, but you, you find a way, you find a way to do it. You do, you do, you do whatever you can. And you're doing great. You're doing, you're doing, you're doing awesome.

So thank you, man. I appreciate it. Yeah. I'm just trying to learn as much as I can. Um, yeah. The tomorrow war was really cool. It was the first one that I was able to like travel outside the country. It was like, it's really cool, man. I was like, whoa. Yeah. There's, there's a crew of people that went to, I did not get to go to Iceland, but there's a crew of people that all went to Iceland and it looked fucking cool as hell. I was, I was, I was major.

I was thinking that Cowan should have popped up at some point in Iceland. Dude, like randomly. Yeah. What's up guys? I'm here too. Yeah. Yeah. But, uh, you're like, whoa, did we, did we invite Mike? Why is he, I'm there to be a table again. That you guys would, you would have had lunch with me as a table. Alan, well, I want to talk about two things.

One, you said your parents were immigrants. Where, where are your parents from? Uh, South Vietnam, man. Yeah. We both, yeah. They all came, uh, after the Vietnam War, um, I mean, in different ways, but like, I think roughly, I mean, I should know this, but, um, early 80s, like right after the war kind of ended. Yeah. They got sponsored by, I think both of them got sponsored

by the Lutheran church in Seattle, different Lutheran churches. And then that's how they all immigrated over. And then, yeah, like that. I was born and raised in Seattle until I was 15. And then my parents divorced. And then I ended up in Houston, jumped around, uh, high schools for a little bit. And then moved to Austin for like six years through college and find myself or whatever.

Well, Alan, there's the, now there's a lot of food here. I got, I want, I want to cover up his. Oh, man. Did you get, did you, did you, I mean, you must have, did you have some amazing Vietnamese food growing up? Dude, yeah. Yeah. Is this a food podcast, by the way?

Like, like I saw in the description that you guys talk about, like chain restaurants. We do. We talk, we talk about, well, it's, it's bad. It's just too bad. No, dude, it's awesome. I talk about this stuff all the time. Like, like if we can get a chance to, like, I'd love to get your take on In-N-Out, by the way. But that's, we'll get to that. But, uh, Weigar loves, Weigar's a huge, and that's probably his favorite fast food place.

Wow. Yeah. I mean, is it, is it your number one, Nick? It, it's, it's up there. I definitely have some Southern California allegiance to it. I, I, it's, it's in my top three, top five, but I fully recognize it. What, Alan, do you not like it? Okay.

Cause like, I was going to say, I gave it like, dude, I gave it like two, three, usually I give a place like one chance to like impress me and man, I gave In-N-Out like two, three chances. I'm just not impressed, dude. Like I just, I, I mean, I, Nick is furious right now. He's turning red. Dude, I, I mean, I, I was, I was actually wanting to bring this up cause I saw that it was like a food like podcast cause I was like, I want to talk to somebody who

was like from California button in it. Because like, do you think Nick, like, do you think it's like a, like a sentimental thing for yourself? Like, do you genuinely like the flavors from, you know, like, do you enjoy this, this, the burger that comes. Oh, Alan, I can't, I can't tell you how happy I am that we brought you on this pot. I, I love, I love these questions right now.

This is, this is making my day. I just don't understand it. Mike, like I just pitch him, pitch him, pitch him in and out. Mitch is cackling, but I've, I've said this before on the show and I've said this in regard to chains like water burger and which is a, which is a big Texas one, or which you probably have some familiarity with, maybe some Fandom of and Culver's in the Midwest where they're like, like, these are like the regional chains that are absolutely beloved and people will like fight you to

the death saying it's better than a different one. And I think if I'd grown up in Texas or grown up in, in, in the Midwest, I probably would have allegiance for those spots and kind of look down on in and out burger. I fully recognize that nostalgia is operating itself on, on in and out burger. It's a bite, it's a bite of a memory. Like I'm remembering a good report card and getting that in and out burger is a treat afterwards, but if people are like, eh, it doesn't really work for me.

Or like, especially when people talk about the fries being bad, like I get it. I understand. Yeah, I'm not going to, I'm not going to, you know, fight someone for having that opinion. I'm not Mike Mitchell who's, who's furious that someone might disagree with him. Alan, he's going to, he's going to, he's going to basically turn into one of those Elita robots and come at you. He's the wiger.

I'm like, he's going to be in a mocap suit is what you're saying? We're going to be fighting in these tiny whites. I need a bigger mocap suit for me. Get the XXL. Now I got to say this, Alan, you, you, I know that you're, you're a big eater. You love, you love eating. And I know, I remember this, I remember, I remember this from the movie that you're a big eater.

Here's the thing I'll say about in and out. I've, I've, I've teased Nick about it a lot and I say it's overrated, but I think the big thing within it is the burger patties just are good. The burger patties are like, it's a solid beef patty. So the next time you go there, Alan, I think that a thing to do is get like a three by three, honestly, like get like one where the, the beef is just loaded out and you really get to taste the beef. And I think that that will, I think that will maybe change your mind about it a

little bit, because I think within and out, here's the thing, the in and out bun is not that great, Nick. And I know that you might not agree, but I don't know it's the buns, not good. And then, and then you, and then you get fresh veggies, which are great. But for me, that the lettuce and tomato can take up a lot of space on that burger. So that is an issue. And I think for a lot of people who are trying, and a lot of people trying to for the first time, like they want to taste that meat.

And then if you get like a three by three, if you get something really thick, you're going to taste that meat. It's going to stand out. And I think that that, I think that's an issue. Are you, are you, are you a what a burger guy, Alan? I am. I'm all about that honey butter chicken biscuit, dude. It is fantastic.

It's really good. It's so good, dude. Um, and you just, you just fall asleep right afterwards. I would just get high. Well, like you go to sixth street in college, you know, and you get plastered and the only thing that was open for like Texas was, uh, like water burger, you know, it's like 24 hours, most of them. Uh, I went to the one on Old Torff.

If hell yeah. Once in Austin. Uh, and yeah, dude, it's just like, you know, it's dirty and it's just like, you know, a bunch of just trash crowd is just, it's so good and greasy and just, uh, but I'm not saying that the end of now is like bad. Like it's not like, like, I think. I acknowledge that the patty is like, like, you're right, Mike. Like it's, it's a decent, like, is it all organic, like grass fed beef or

something like that? No, it's not organic. It's, it's more of an old school approach where it's like, it's stuff that's, uh, it's like never frozen. Okay. Never frozen. That's no, no, it's not like organic grass fed. I mean, it's, it's more than it's just like they've been making it the same way

since the forties. I mean, in and out burger invented the drive through. So like they are, they are like, you know, kind of a progenitor of a lot of what's happened in fast food, particularly for burger restaurants, but it's more like that, like this is the exact same thing I would get as a kid in the 80s. Now, Alan, besides, besides in and out, besides, we will let Nick cool off for a minute here. He's fucking pissed.

He's so, I'm going to take a lap. Um, but he's a push. That's some. See if I can make one out, man, the doathon. We, we, we had, we had a charity, uh, charity stream and we did a push-up competition and it was a pretty pathetic outing by everyone. Except for Sean Clements did about 40. Like he said, he was going to do 40.

I did 20, Nick. I did 20 of them. That's impressive. You're, you've got some upper body strength. You're a very, you're, you're a big burly dude. So that's all that, it's all that, uh, table setting that I've been doing. It's all that table. It's all that.

Yeah. It's a muscle memory, dude. Alan, have you grown up? Did you have, did you have some great Vietnamese food? Have you been able to eat any of the Vietnamese food in Los Angeles, which there's some great stuff. Dude. Yeah.

I, I drive, uh, quite often to Orange County, like Anaheim area, Irvine, little Saigon, um, my, it's weirdly like, cause none of my family expected me to move to LA, but like ever since I moved, even like my, my aunt, my aunts from like Vietnam, who's are, they're still living in Saigon. They're like raving about little Saigon and how it's like the world's like most renowned, like Vietnamese, like authentic. And I, I could, I can understand that because like when you go into that space, it's like, it's run by, you know, majority Vietnamese immigrants who barely

speak English and you know, like the way you know it, like this is how you know if it's like, like authentic in my opinion is like, usually the prices are, the prices are like a little bit lower. Like for example, for a banh mi, I don't know if you guys are familiar with it. Oh yeah. Oh yeah. Big time. Love them.

Yeah. Yeah. Um, you know, um, for those of that don't know what that is, like the French, like colonized Vietnam for a while. And so it's basically a really natural fusion of like baguette, pate, and like, uh, like this pork salami, like pickled radish kind of, uh, sandwich and it just melts in your mouth. So good.

Dude. Yeah. And so like, what protein are you usually doing in a bottom? What's, what's, what are you, cause there's different ways to go. All right. Like there's a steak banh mi and then there's like, there's also, you can do chicken, you can do, you can do a lot of different things in there. So, um, I mean, I'm not like that food expert.

I'm just like going off of like my experience, but there's like the, the one that's like known, like the, the most well-known one is called banh mi dag bi. And it's like translated as like, uh, specialty sandwich, you know, and I don't really know, I think it's like a pork, like salami of some sort. Basically, like, um, I was watching that documentary on Netflix, uh, House of Hogs, and they were talking about how like the Africans, they use like, um, during, when they were like cultivating their cuisine, they had like, um, they

just use like the, the throwaway, like the pig feet and like the organs and stuff, cause they couldn't afford, you know, like, I guess, I don't know, the ribeye or whatever. Yeah. And like Vietnamese people are the exact same. And from what I know, like, it's just kind of like throwaway meat from what I understand. Yeah.

I could be wrong. Yeah. Which can be, which can be, which can be fantastic. You know, like, uh, and especially, yeah, yeah. Uh, by the way, I also watched, uh, Netflix's House of Hogs and, uh, was very disappointed. I was expecting something really different. Nick is a hog hunter.

He was looking for, he, he thought, he thought he'd see John Hamm or something on there. He was like, um, so the, uh, so my wife is Vietnamese, my lovely wife, Natalie. And so I've spent a lot of time in Lil Saigon and she's, she's taken me to a lot of, of amazing restaurants down there. I think, and I forget the, the exact ingredients on the, the variant of the, uh, the bond me that you're talking about, but I believe there's a head cheese on it and head cheese is a, is a, is a meat that a lot of people are like,

like, like you were saying, it's just like, you know, like you boil, I think, an animal's head and you just take everything that falls off of it and press it into a cold gut. But I've, I've had it. I feel like it's delightful. And especially there with the pate, it's a great combo. It's, it's amazing. And if, is it kind of like, what, what color is it?

Kind of the one that you're referring to, is it kind of like, I think it's like kind of like a pinkish tan. Yeah. Yeah. I think that, um, in Vietnamese, it's called Ja Lua. I think, I think, don't call me on that. Like, but basically, yeah, it's delicious, dude. But like going back to like your initial question, Mitch, I think, um,

basically the, uh, uh, when you walk into a, a store and, you know, it's like a little dirty and like the, the sandwiches are like, like under $5, you know, and, and like, you know, they're probably like rude as fuck to you. Like there's like a bottle of bleach by the entrance, you know, like that's how you know it's going to be good. You know, like it's, it's, it's actually like a weird experience for me. Like, like I, I, I get mixed emotions. Like nothing against like, like I'm, I'm really happy about like the people

embracing like in LA, like, like bougie kind of like cafes, like bringing banh mi's onto their menu, but then they're charging like $15 and they don't even put the paté in there. And I'm like, man, in Vietnam, like a, like a nice sandwich is like a dollar and 10 cents, maybe US dollars. Regularly it's like 75 cents, you know, so it's like, which takes, which is just of that, that's the funny Americanized thing where like here's $15 for one that won't be as good as the authentic ones.

And, and we're in like the whole thing of that is that, oh, it's like a sandwich that people can afford and that, you know, like it's a very common sandwich that people, that the people of Vietnam can afford and eat on like a, like a daily basis and it's not a $15 sandwich. It just takes away some of the soul of what that sandwich is probably supposed to be, it sounds like. Yeah. Yeah.

And also I think, and, and, you know, Natalie has talked with me about this and I think there's actually was maybe an eater piece about this, but how there's like, there's pressure, I think on, on immigrant run restaurants to have like the expectation is lower prices. Whereas the cafe, the kind of thing you're mentioning about the, the, you know, in a gentrified neighborhood is like, yeah, they can afford whatever they can charge whatever the fuck they want. And if those same customers who are going to that cafe go to the immigrant

run restaurant, they expect a lower price, even though they're getting, you know, because that's just the, so they have to operate on, on slimmer profit margins. Yeah. But by the way, this is a terrible time to bring it up, but the Doughboys through Goldbelly are offering a Bon Mee sandwich for $25.99. We'll ship it anywhere in the world. Damn.

It's got, it's got Doritos in it. Just a terrible box. Just a monster sandwich. A little bit of my calamari, like, ready is from Subway. Alan, have you, have you, have you, have you visited Vietnam? Have you been to Vietnam? Man, I have. I went, I went when I was in fifth grade, fifth grade.

I mean, I was like roughly 12 years old. I was, I wasn't old enough to like, I didn't have, you know, a, it's an understanding of empathy or whatever to just, you know, have like a real experience. I just, I just remembered things and emotions, but I didn't really understand it, but then I, I'm 27 now. I recently went when I was 25 with my dad and I, man, it was like, when you go in as, as an adult, you know, like it's, it's just, it's different, man.

Like the food and like the smells, it's, yeah. It's, it's, it's a lot, you know, like I, I feel like I was there for like three weeks. I was just like crying the whole time just because it's like, you know what I mean? Cause it's just, uh, I don't know, man. Like, I'm sure a lot of people, I just, maybe like, I'm sure a lot of people have this experience when, like, if you're fortunate enough to be like born

in America and have, you know, clean water and toilet paper to wipe your ass and shit like that. And then you go to, you know, real poverty, like, and you're like, like, I can't, like the whole time I was there, I was just basically just like, I just felt guilty the whole time. You know, I was just like, why the fuck? Like, do I, like, I don't even deserve this AC. Like it just, and I had it like a hard time.

Like, I'm sure like, you know, I'm not the only one, but, um, yeah. But all in all, it was an amazing experience because I was just like, whoa, this is where my blood is from. And the food was like a huge entryway into understanding it. You know, it was crazy. Yeah. You all, that's, yeah, that's, that's amazing. Yeah, that's a good way to put it, put it into perspective.

Big time. Yeah. Um, does any, uh, any meals stand out from your trips? Anything you think it was like, oh, this was a really memorable experience? Fuck yeah, dude. Let me just name off two. Okay. And maybe your wife will, uh, know what this is.

The first one is my favorite fucking dish. And it's really hard to find here in the States, but it's called me a theme. And it's basically translated as like, I think in English, it's like egg noodle of duck hearts or something. I don't know, but it's like this sweet broth with egg noodles. And they have like the leg of the duck. Oh, wow. Bring out.

Yeah. Like this, this like chili lard thing that you dip the duck in. And you just, oh, and like it's only like on the street. And, you know, you sit on this like plastic fold up chair and it's just, you know, there's flies everywhere, but it's, oh, it's so good, dude. And it's like a sweet kind of like, like kind of like, I don't know what it's a, to compare it to, but that's the first one. And then another one, the second one is like, pretty well known ish.

And it's called bomb away. And it's like a spicy beef, like lemongrass soup. And, um, that's like, uh, coming out of like central Vietnam. And it's, ah, those two urges. If I were to like have a last meal, it would be like, I would just have both of those, you know, noodle of soups in front of me and I'd be like, all right, I'm good to go now. Let's go die.

I'm good. I've had the second one you mentioned before. It's fucking, it's dynamite. It's incredible. Yeah. You were not in your head when I brought it up. Yeah. Yeah.

I was, I think I was, I was just nodding my head because I wanted it so bad too. So give it to me. Yeah. I want to move, to move over to Austin. Are any good, any besides, of course, what a burger, any, any, uh, any food stuff down there that you like, any, you know, barbecue is famous there. I, Nick, we drove out together to lock, lock heart, Texas. And we had some barbecue, but any, any, any, any food.

Do you have, have you been to lock heart? Dude, I haven't, but just the idea of like Southern barbecue is like, and like, I don't want to be bitter about LA barbecue, but like LA barbecue is not it. I've given it like four or five different chances, like different locations. And it's just when they advertise, like, Oh, you're going to get this like super moist brisket. I'm like, no, you're not like, and maybe it's just like Mike, cause I, I, I kind of agree with that.

I kind of agree with you on this one. I mean, like when you, when you go into those places in lock heart and you, and you have the brisket that's just falling apart and it's, it's fantastic. It's hard to, I mean, LA is not going to be able to, there's a few places in LA and like blood sewers, Nick, what are the, some of the big ones in LA blood sewers, a couple of other ones that are, that are big LA barbecue. Yeah, blood sewers is good. I mean, a holy cow is pretty decent.

There's maple block, which is, which is pretty good. But yeah, I totally get your, your 100% right, that it's just a completely different tier because there's just like such a culture and history of barbecue and in the, in the South and in Texas. But do you have, do you have any favorites? Like, like the thing about your experience in Austin, do you have any favorite barbecue experiences there? So in Austin, the place to go, and I never went out of like the six

years I was there and I really should have, but it's because it's called Franklin's. Yeah, Franklin, yeah. Yeah, but apparently like the whole thing is like, you show up when they open and it's our, it's going to be a two, like three hour commitment and you bring like a fold up chair and you like have breakfast while you're in line. And by the time you get to the front of the line, it'll be like three hours later or something like that.

And so I've always dodged, but everyone talks about that. The one that I went to that was really good was, uh, it's called Salt Lake. Oh yeah. Oh yeah. Yeah. That's a famous one as well. Yeah. Yeah, it was so good.

But yeah, as far as barbecue, uh, Salt Lake and Franklin's is probably like the biggest Austin ones that I, I, I, I can't get behind a three hour line. I can't do it. I like, I can't do a three hour line for food. I mean, big commitment. I mean, I'm sure I would. I would do, I would do that Franklin's experience once. I'm sure, but just the fact that we just drove out to, to, to Lockhart and had

like a fantastic barbecue, it's just a three hours specifically, but then also just sitting in the same spot. I'd rather drive somewhere and get something that's just, it's just my brain. I'm too much of an idiot to sit still for three hours. That's why I didn't go, you know, because no, yeah. That's why, that's why I didn't go because I was like, I can't, I'm, I'm right there with you, Mike, because I'm like, I'm not going to, but from what I hear, it's like everyone that I've talked to, like the locals, they're

like, or even people that have moved from out of state, they're like, oh, it's, it's worth the weight. And I'm like, okay. It seems, it seems, it seems crazy to me. And Alan, one last question. Did you have anything crazy in Iceland when you went there? Did you eat anything crazy there? There's, you know, there's putrified shark and stuff like that.

There's weird things that you can eat in Iceland. That's, that's like, like a, like a, like a 100 year old shark or whatever it is. Yeah. I mean, I was just, they had like these, um, for catering, because we were on like this glacier and we had to like drive up this, like Pratt had this helicopter that he would just like fly up every, every day. But like the rest of us had to like, it was, it literally took us an hour every day in this Hummer.

I would get nauseous due to like go all the way up to this glacier and that's, I guess where base camp was. And they had, I guess these Icelandic local chefs, like this catering company, I guess. Yeah. Um, it was, I guess it was mainly just like cod and, um, a lot of smoked salmon at the hotel, you know, a lot of us, uh, got to, um, go out into the town and, uh, they have, I like, I guess the thing in Iceland is like baby lobster, I guess.

I don't, I guess it's like, uh, I get like a, a veal to like a, a cow or something like that. But it's like, I think it's a thing that's like, I saw more than once on different menus of like, Oh, baby lobster. Like it was good. It was, it was so good. I was like, wow, this is amazing. That's wild.

Yeah. That's the, Nick, by the way, that putrified shark is supposed to help with, uh, it's supposed to help, uh, with, you know, performance. Oh yeah. It's an aphrodisiac, they say. Boy. Which means, which would be good. You and I would eat it and not fuck anything.

Oh, we just, how many sharks you got? Yeah, let's see. Line them up. Um, the dishes, I looked up a hot carol. I don't know exactly how to pronounce it. A carol. It looks like the accent is on the, the first part, uh, but it's a, it's a fermented Greenland shark.

And I'd read an article about this in the New Yorker that was just talking about there's, there's apparently in, uh, fuck, I want to say somewhere in Scandinavia, there's like a, a bizarre foods museum and her carol is mentioned in it. And it was a really good piece. It was just like thoroughly talking about like who determines what, what is, what food is weird or what food is gross, you know, so much of that comes from our own cultural biases. Uh, but talking about her carol in particular is like the reason it exists

is because for, because the shark in and of itself naturally is poisonous. But if you ferment it, you can consume it. And so food was so scarce there that they ended up like ferment, like they would just like a cat, there were ample numbers of these poisonous sharks. So they figured out how to make these poisonous sharks consumable. And it's just like, oh, that's just, uh, some human ingenuity behind a dish that is also apparently legendarily, uh, difficult to eat. I thought it was, it sounded like you were saying hot carol, which isn't that

the, uh, cinnamon toast press. That's a Jensen Carp sultry ego. Um, yeah, why? Maybe we're going to try some putrefied shark. Iceland. Hydra apples. If Wags eat some putrefied shark. All right.

Uh, that's an inside joke, Alan. It won't make sense, but to, to spell it out to you, he fucks apples. Anyways, stop it. Moving on, moving on. What we want to do today. Look, the tomorrow or it deals with time travel. That's right. And, and, uh, people travel, soldiers travel back from the future to the

present day, 30 years. So Nick, what I wanted to do today is talk about food past present and future and maybe make a meal. If you can make the best meal from 30 years ago, what would you make? What is your, what is the perfect meal? I don't have a, I don't have a segment. I don't have a song. I came up with this.

I should have said, make some weird song where you sing the T two song over a fucking back to the future for this segment, the stupid shit you do. I haven't, there is no segment name for this. So I don't know if you can put a wager twist on it, but what's your, your perfect 30 year old meal, Wags? Let's determine our snacks to the future. Wow. Wow.

So we've got, we've got a, now I was a little confused when you told me about this exercise and I'm still a little unclear. Maybe you can clarify, because a lot of food that exists today also existed 30 years ago. So are you saying stuff that you, stuff that was like maybe more common in the nineties that you don't see anymore, stuff that's maybe been discontinued or has just fallen out of fashion? Yes, for sure.

Okay, got it. Yeah. And specifically just things from 1991 that year that maybe came out. You know what I mean? Like a, like a big year, a big year, a big year. Alan, you were, you were yet to exist. You were yet to exist. Is that correct?

I was born in 93, man. I'm a Scorpio. Wow. Wow. Wow. Wow. Do you have any nostalgia to this era, even though it was, you know, your very early childhood or fondness?

So last night I was Googling foods from 1991 just to see like what would pop up. And like, I didn't know that, uh, I don't know if y'all are familiar with the Totino's frozen pizza brand. Of course. Okay. Uh, I didn't know that they released, uh, they, they started off in 1992. And so, yeah, like the specifically the rectangular one, um, and, um, that was a huge part of my upbringing.

I used to, hell yeah, swimming. Yeah, dude, uh, like swimming lessons at Mount Lake Terrace pool in Washington state and before my lessons, my mom would always bake, uh, a Totino's pizza. And I'm sure it is probably same with the in and out kind of thing. Like maybe people are like, what are you talking? It's like a frozen pizza, but I think it's a sentimental thing for me. It's a huge part. It's just so good to me, you know.

No, you don't have to talk us into Totino's pizza rolls. I'm a fan. And Mitch, you could, you could, uh, crisp up those bad boys in your air fryer these days. That's right. Oh, you know what? I haven't tried pizza rolls. I don't think in my air fryer and that seems like perfect.

I mean, I shouldn't be running out and eating pizza rolls. You know what I mean? No, not at our age. There's other things I should be eating, but yes, but, um, there's a few things like Nick, the McLean burger came out this year, which was a McDonald's, which was a McDonald's. And then Cal Asian cuisine was like huge Wolfgang Puck. I don't know if you, I don't know what year he opened.

What's the famous restaurant he's got there? Um, he's got a fuck. Hold on. I'm going to, I'm going to Google it because this is going to drive me nuts. It's all like, isn't it just called Wolfgang Puck? There is, there is, there is a, there is a Wolfgang's, I think. I think there is like a Wolfgang. But his original restaurant that, that we put him on the map in Beverly Hills

was Spago, Spago is his big one. That's, that's what, and then he's also got a Chinois in Santa Monica, which is another one of his big ones. Now his big thing is the cut steakhouse. But yeah, Spago before, before Wolfgang Puck, the man was a brand. That was his, his big claim to fame. So Wags, I was thinking about this. Here's, here's, here's the meal that I kind of came up with for, for 1991 throwback meal.

So this is your perfect throwback meal. Okay. You're going to start us off. I'm going to start off with a drink first. I'm going to have a drink and my drink is going to be a squeeze it. I'm going to have, I'm going to have a cherry squeeze it. I don't know, Alan, I don't know if squeeze, which are even around, but I'm sure that when I hold this up, you're going to at least recognize like,

Oh yeah, just like sugar. Yeah. Just sugar in a bottle. To me, last one of those whole, those bad boys in the back of your throat. All at once. Wash your face with it. Squeeze it. They were, they were bottles that you could just basically, yeah, you could

basically just squeeze the fucking juice out of these things in a second. Not a hard bottle. Just a plastic bottle, probably terrible for the world and environment. But I got to tell you, they were, they were good as hell, but Nick, I'm starting the day off with something that came out just a few years prior. 1985, we got a toaster strudel. So I'm starting the day off with a toaster strudel. Wow.

I'm having my breakfast as a toaster strudel, probably some OJ, but put like a, I'm going strawberry toasters, strawberry toaster strudel. I mean, you put the ice, it's the best. It's the best associate strudel. That to me was, I had Pop Tarts and Pop Tarts were, and Pop Tarts were fine. Oh dude. Yeah, yeah. Toaster strudel is all the way.

Yeah, yeah, toaster strudel, toaster strudel in an air fryer. That, wow. Alan, this is, here he is. He comes on, he's a podcast version. Then he's fucking a stud. This is like someone, this is like, like in like, like, in like fucking revenge to the nerds or something where he's like, it's a virginity. And then like the lady comes on her eyes or cross and she's like, Oh my God,

that was the best night of my life. Alan, you come on the podcast, you're a podcast virgin and you're fucking knocking me and Nick's shoes off. We're fucking, we're, we're, you're putting us in the O zone, right? Well, I guess the O zone, like we're orgasmic, the, the, what are you saying? The podcast O zone. God, let's call it the dough zone. The dough, all right.

Fine. No, you're happy with that. The dough zone, you're happy with that. Yeah, I'll take dough zone. But the put a toaster strudel in a, in a, in a, in a, in an air fryer. I, that's a, that sounds fantastic. You know what I'm saying? Like, yeah, and then you put the icing on afterwards. Oh, sorry to interrupt.

I just, you said you had an air fryer and I was like, Oh, Wax, I think I'm going to dough. Oh God. I mean, people don't say I think I'm going to. Oh, so I guess that doesn't really make sense. But I assume you meant I'm, I think, I'm, I think I'm going to blow. Oh yeah. I guess that makes sense.

Kind of works. Still very gross. Yeah. Too graphic. What else you got in your meal? Uh, Nick, when it comes to lunch, look, I'm going with a very specific thing here. And I, like I already said, I'd have a squeeze it, which is funny because now I'm doubling up on drinks because the, the thing I'm choosing, it's already got

a drink in there. And Wags, it's the classic lunchable, the crackers, the cheese and the meat. The, just the con, you know what I'm talking about? The combo that has a, but it usually does have a drink with it, but crackers, cheese and the meat, uh, lunchable, a lunchable snack. That's going to be, that's going to be my, that's going to be my lunch. But look, let's be clear here. There's no real, I would have to go get a McLean burger.

I'd have to get something else on top of the lunchable as an adult. Yes. I'm saying, I'm saying for back then, a kid for with a lunchable pack, what can top it? And they only came out in 1988, just a few years before 1991. Um, and you know what, you could have some Teddy grams for dessert. You could have some, you could have some Dunkaroos for dessert. Um, but for my dessert and for my side item with this lunchable, I'm going fruit

by the foot for dessert, new in 1991, brand new, just came out. One of my favorites as a kid. And then Wags, I'm going sunships, cheddar sunships, brand new 1991, the year they came out, wow, a bag of sunships. And I think that concludes my perfect 1991 meal. You guys now have zero items to choose from. What a haul. Yeah.

You took everything I'll go real quick. I'll say that the way I approached this exercise was I looked for chain restaurants that were established in 1991, this is all chain restaurants specific. This is here's, here's the meal I'm going to, I'm going to do. Wow. Starting off with a menu item from a chain I've never been to, salt grass steakhouse and this sounded intriguing, range rattlers. I'm having range rattlers as my appetizer.

Those are jumbo jalapenos with shrimp, jack cheese, cilantro and ranch dressing. Sounds like a plus up jalapeno popper. That sounds fucking fantastic. All right. So I'm starting with that. I got to say, I do not like the name at all. No, it's disgusting. Range Rattlers.

Yeah. It's like a Rocky Mountain Oyster sounding thing where it's yeah, which is or like a rusty trombone. It sounds sounds like it's an urban dictionary. I for my main, I'm getting myself a rotisserie chicken combo from Kenny Rogers Roasters. Wow. Wow.

And for sides, I'm getting I'm getting the mac and cheese and I'm also getting their steamed vegetables just to have something a little bit healthy to kind of mitigate the damage I'm doing to my body. Wow. For my beverage. Yep. You know, I got to have a crystal Pepsi. Wow.

Wow. 1990. Is this the year it came out? I think it's, I mean, I think so. Says in the early 1990s. Oh, it's just, yeah, it is just quiet. This is the year it came out. And finally, for my dessert, I am going to have a sweet treat from a chain that I

believe no longer exists, Shakespeare frozen custard, which was founded in the American South in 1991. I'll see if I can find an actual website and menu and pick an item. All right, Alan, your meal from 1991. You have traveled back in time. You know that you possibly could cause a paradox if you encountered young you. Thankfully, you are cleared from that possibility because you are yet to be born. What are you thinking?

What are you thinking about what you're going to have? Alan, there is a, think about this too. You've traveled back. You can beat up and bully a nine year old, eight or nine year old me. And you can also do the same to about a 22 year old wager, 23 year old wager. I'm two years older than you. I've been 10 or 11. So I was like, whoa, what would you allow?

So there is there is the possibility that you could you could you could bully around me and Nick's younger self too. So just keep that if you want to do. Okay. When you, okay, I'll say this. When you brought up the, the squeeze it, it made me think about, I don't know if you guys had these things called otter pops. Yes. Yes.

Okay. So then, okay. So then my, my version, I would, so if we're in 1991, I would, um, I would assume that the entrepreneur who thought of the Totino's thing, who released it in 92, he was still in the process of, you know, he probably had his ingredients. So I would, I would, you know, get his combination sausage, pepperoni, classic unrevealed Totino's rectangular frozen pizza, uh, with the sausage and pepperoni, I would, uh, mix some sriracha with a buttermilk ranch to get

like a spicy ranch that would be my main. And then I would, uh, cool it down with a grape flavored frozen otter pop. Wow. Wow. That is later on. If I get like, you know, if I get, uh, um, still like I want to kind of like refresh my palate, I would, I would get a, uh, bag of strawberry gushers. Wow.

Great choice. Strawberry gushers. Gushers were, yeah. Gushers were, were that, that with fruit by the foot, gushers were one of the top school snacks, I think for me. I love gushers. I definitely remember when they were new on the scene and they were a novelty. The idea that you have a little burst of delight when you buy it into them.

Yeah. That's a, that's a great pick. By the way, I love the idea of a time traveler confronting the guy who would go on to invent Totino's pizza rolls and being like, I know you're up to something. Let me alpha test it. Yeah. I'm so confused. Look, let me tell you, when 15 years, you're going to be incredibly successful.

You're going to be incredibly, you're going to be in a route, Walmart, uh, target. Um, I can't believe you didn't get in. You should get in on it. You should, you should be like, Hey, I'll, I'll, you create your own alternate universe where you were like a bit, where you're Biff and you have like a Biff Vegas, you know, how Biff does in the future. Yeah. Yeah.

You should, I'll invest in it. You, yeah, that's per, that's, that's, that's perfect. There's a podcast called dough boys. I'm going to be talking about your specific, you know, frozen pizza because of this promotion of this movie. And like, just let me have a combination pepperoni sausage. He's like, okay, that's, that's, that's, yeah, that's where you lose the guys. When you start talking about dough boys, he's like, what the fuck?

Podcasts. What is a podcast? And you explain a podcast to him. He's like, that sounds fucking stupid. It sounds like the radio. And then it's just a fucking whole, but worse. Yeah. I'm like, no, trust me.

That's a great choice. Great meals all around Nick. We had, I didn't like, I didn't like the way that you explained Gushers. What did you say? Delightful, the delightful burst in your mouth. Is that what you said? Yeah, you get us to bring a bite into him and you don't know, you get that little pop shot.

You're not expecting it. That's really something. I don't like that. By the way, I did find a menu for the shakes, frozen custard, which now appears to be owned by a holding company, but here is the, here is the item I will pick for my dessert, the Leroy Brown, which is a fudge brownie concrete with a peanut butter crown, which that sounds pretty damn good. It sounds heavy as hell.

It's also like Kenny Rogers meal, but it sounds great. It's also a song, Bad Bad Leroy Brown. That's right. That's right. By a God. Now I'm blanking on saying, and I, Jim Croci, it's a Croci song. Wow. And hey, on the topic of frozen dairy delights.

Well, Nick, we went back in time. Now we got a feud of the future. We're doing this segue together right now. That's right. We're talking, we're pivoting to Dippin dots, the ice cream of the future. Now Dippin dots are ice cream, flash frozen with liquid nitrogen. We mentioned the adventure of Totino's pizza roll. There's a similar entrepreneur behind this product, micro.

This is, this is verbatim from the company's website. In 1988, microbiologist Kurt Jones uses knowledge of cryogenic technology to invent Dippin dots, an unconventional ice cream treat that's remarkably fresh and flavorful, introducing the world to beaded ice cream. And also we, this is, it's amazing how long ago this was at this point. But I don't know if you guys remember when former Trump press secretary Sean Spicer, uh, what had a feud with Dippin dots. He like absolutely hated Dippin dots.

What, really? This makes me like some, this makes me like them more, by the way. But that's, this is insane. Here's some of, here's some of Sean Spicer's tweets. Uh, Dippin dots is not the ice cream of the future. So separate tweet. I think I've said this before, but Dippin dots are not the ice cream of the future.

Another tweet. Ice cream of the past Dippin dots files for bankruptcy. And finally, if Dippin dots was truly the ice cream of the future, they would not have run out of vanilla CC at nationals, the Washington nationals, basketball, a second or baseball team. So this guy seems to be eating Dippin dots quite a bit. He's eating them. Yeah, he's eating them all the time.

He's out of them. He's fucking mad. He's mad as he's enjoying them and eating them. Also, yeah, time goes on. Sean Spicer, of course they are made in the past now. But what a fucking, what a, what an ass. I mean, of course, he's so mad though. I don't know, he's insane.

When you put it together that he's eating a lot of these, it's like, it's outwardly directed self-hatred. He's like, and that's the kind of person who would of course, glom onto Trump, you know, someone who hates themselves and wants to take it out on others. Who's getting so mad at Dippin dots? What the hell? I don't, this fucking asshole, I don't know. Dippin dots, dude.

Well, I got, I got, I got. I, when I got to tell you something, my experience with Dippin dots is they kind of blew me away and we'll get into it right now. But I really, look, we said to Alan beforehand, we were like, first of all, anytime you ask anyone to do this podcast, I'm like, can you go get Dippin dots? I'm like, I feel like such an asshole. I got to, I got to go make this guy get Allen. You were very down to do it.

Uh, and then before this, we were like, you might hear Dippin dots might melt and then you already had a bag prepared with an ice pack in it. More prepared than we are for this show. Look at the bag up. Look at that. This is fantastic. It's a hydro flash bag. That's, wow.

It's a cool looking bag. I've been looking for a reason. I bought it and I've never used it. And I, this is like the first time I've ever used it. So boys, baby, there you go. Yeah. I'm going to duck out or a duck away real quick and go grab my freeze. And my Dippin dots from the freezer.

We are. All right. Well, it looks like Wiger is not fucking prepared for this. Uh, I ate my Dippin dots previously. I, I, I, I'm not, I'm not trying them on here, but I will be very interested to see what you guys think. I got there, there, so there is a Dippin dot store locator, Allen, which you and I were talking about to try to figure out where they are.

I was shocked to see that they're in, they're just in a lot of supermarkets and stores now, which I didn't realize with Dippin dots. Uh, and they come in kind of like a pouch as you now see, they're in like these, like, they're in the, like this, this strange pouch that's, it's, it's there used to be like these plastic, like bowl things, right? I feel like, I feel like they used to serve them. I feel like it used to be more like, oh, it's a cart and they'd serve you Dippin dots, like they'd scoop out Dippin dots and serve them to you from

like a very cold freezer. Like, like Nick was saying that it's the microbiologists that made this or whatever. And it's, and it has to be cold. It's kept at a very cold temperature. But, um, I, I used to get these at like when I went to, there's a, there's a place, Jordan's furniture in, in, in Massachusetts. And they had this ride called mom motion, Odyssey movie ride.

And when I went to mom, like there was, there were Dippin dots. So like you were on this crazy ride that was like moving you around and, and it was like this wild, like kind of like, uh, like, uh, the Omni theater. If people have been there in Boston or like, like, kind of, like, uh, one of the, one of the seats weren't moving. I don't think, or maybe they were, I don't know. It was, it was one of those like movie rides. And then at the same time, there would be Dippin dots on the way out, which

were like, Oh, you do this crazy movie, right? And then there's the ice cream of the future. Right. I don't really have like a big memory of Dippin dots from the past. Alan, have you had them before, before today? Yeah. I mean, like my only recollection of it was like, they would have it at the mall, you know, yeah, yeah.

It's a very, you know, and then you would order it and then it would be like pretty expensive for their pricey. They're pricey. Yeah. Wow. The fur, I like frozen dairy, basically. Yes. Um, mine, mine, oh, no, mine melted.

No. Oh, no. You dig down, Alan. It's like, there should be some underneath. I feel like. Yeah. No, it's like half melted, half like it's fine. All right, all right, all right.

Cool. What do you, what do you, what do you get there? You got, you have the banana split. I ate that last night. I am eating right now the chocolate chip cookie dough. Wow. Wow. Wait, I might have that one.

Let me, let me see what I got. Yeah. What do you have, man? I have the, oh, this is ultimate brownie batter. That's my chocolate one. I have ultimate brownie batter. I've got the aforementioned banana split. I've got a, they're cookies and cream.

Just want to try a classic. And then I've got, and I've never had that variant of that, that dipping dots for idle. And then I've also got the, the dipping dots rainbow, which I'm about to munch on right now. I went to the 7-Eleven and they have like a separate dipping dots freezer. I feel like a lot of times they have that.

And I don't know if it has to be at a colder temperature, if that's why, or if it's just purely a marketing thing. But I will say the first time I had dipping dots, it was like an event. We, we went to the Santa Monica pier and like went to the carnival to like find the dipping dots store. And it was like a 40 minute trip just to do that. Just experience. And I remember, I remember eating them and being underwhelmed.

In fact, I just, I think I ate them and said, not worth it. But when I've had dipping dots in the subsequent times and it wasn't as big of a buildup to it, I've enjoyed them more. By the way, I'm noticing that on the dipping dots packaging is their mascot, Frozetti Yeti. I'm holding it up to the camera there. Frozetti Yeti, Mitch, you should sue for likeness rights because. Ooh, I got to start pitching the Frozetti Yeti movie.

Let me know if you need a writer. Now, Nick, I'm going to tell you, I got mine from the South Shore Plaza at Pupcornopolis. I went to Pupcornopolis. And, and I got myself some dipping dots. I got myself the banana split dipping dots. I got the cookies and cream as well, Nick, which has Oreo. So we got, we are two for two and Nick, we're three for three

because I also got the rainbow dipping dots. Yes. The, the basically trying to be like a rainbow sherbet in a way. And then, and then finally I got the, the chocolate flavored ice cream dipping dots. You guys are digging in right now. I'm going to say, I really enjoyed these and, and now that they're in these pouches like this, I think that they're there, you can, you know,

that's not a thing where you have to go to peer to get them, which was what you had to do back in the day, Nick, or I don't have to go to mom. I don't have to go to the motion to Odyssey movie ride. But you can get these at seven, 11 or whatever. I found these weirdly good. The banana split has like a very heavy banana flavor and it is artificial tasting, but I thought it was pretty tasty. Yes.

The cookies and cream, which I believe you're opening up right now. That's right. It's made with Oreos. And I thought this is made, this one was my favorite. I thought it was fantastic. I thought it was fantastic. There's crumbles of real Oreo cookie in it. It was really good.

Alan, you're munching on the banana split right now. No, you had that last night. Yeah. This is the cookie. Yeah. Um, I also thought that the banana split was pretty like it tasted like a banana split. It really did.

I was like, Oh, wow. It was it's shockingly like the approximate. They, they, they, they nail it to some degree that it actually tastes like a banana split. How was that cookie dough one? There's, is there chunks of cookie dough in it or no? Yeah. They're like little kind of cookie dough, like little gummies,

like little peas. Oh, wow. Cookie dough. Yeah. That's wild. So they're trying to do like an ant man thing here. Why? It's like the cookies and cream like has little bits of like little

tiny bits of this microbiologist guy. It might be, he might be, he might be like, uh, what's the ant man's real name? He might be like, uh, he might really be into shrinking stuff. Paul Rudd. Paul Rudd. Piece of shit. I feel like this microbiologist would have a field day with me if he, uh,

it'd be inspected the right spot. Uh, this guy's got his own ecosystem. I, okay, I've now tasted all four of them. I, I began with the rainbow. Mitch, what did you think of the rainbow? I loved the rainbow. I thought the rainbow brought me back to childhood. It is like a sweeter one.

It's definitely for kids. My mom tried it and she was like, kids will, my mom said a funny thing after she was trying each one. She was like, kids are going to love this. And I'm like, they've been out for like, since I was a child. I don't know what the fuck you're talking about, mom. You kept saying your mom, your mom is so nice. I remember her, um, in your sister, right?

Yeah. Yeah. Yeah. They, they, your mom was so like, I was like, I want to just go over to y'all's place in Boston and just, I don't know what people do in Boston, but like have a family meal or something. Hell yeah, dude. She would, she would love it.

Anytime she was, Mrs. Mitchell is great. She, she, she would love it. And she loved you. And she, she, she loved, she loved the whole crew. Nick, she was there. Uh, basically she was like, you would be doing scenes. And she'd be like, Michael act better.

You're acting terribly. Um, but no, she, we had a blast in Atlanta. Great food down Atlanta too. Uh, Alan, we, we, we sadly didn't cross over as much. I can't, we can't talk about it, but like our characters didn't cross over as much as I would like. We were, we were together on set like a, like for a few days, but not too, too often, but I still signed on there because we were just in Atlanta a lot at

the same time. Yeah. For the first part, I mean, the first time I met you, I think we, for, we did the table read and then we, yes, um, subsequently had the horrible, uh, military, I was saying the same thing. The first day they're like, just wear it like comfortable stuff. And then that was the hardest day, you know, like in like, you, but like your crew, uh, what's his name?

Ah, man, Kevin, Kevin, Kevin was kicking y'all's ass over. Like Harry was like working with us to do like formation stuff and, you know, basic clearing out rooms. And I looked over and like, you're, you're inside of the, like, basically we were like training, uh, to, I guess, you know, safely use guns, safely use guns and whatnot. And like basic military formation and, um, the, I was with the future soldiers and, uh, Mike was with the, the regular people or whatever.

Yeah. And we can, we can label them the fatties from the past. We were, we were just like the ordinary people or whatever. Yeah. I would just look over and like Kevin would, he had y'all just running back. We were in this warehouse, like, you know, in Georgia, just like no AC. Right. And like he had y'all like running for hours.

We, we, it was, I felt like football double sessions. I thought I was going to throw up. And then also like it is a thing where like some of the people that I was training with were like 60 and 70 year old men and women. And I was like, I was like, I can't be the one that like throws up and passes out when, when I'm like 40 years younger than some of the people that I'm training with. This will be very embarrassing, but I will say that I looked over at you guys

and you guys looked fucking smooth as hell. You guys, like, uh, that, that was the difference is like, we were like clunky, clunky regular people and you guys looked fucking cool as hell. I was nervous as fuck. I was just like shitting myself the whole time. Cause I did hard dude. Like I have a lot of respect for, you know, military people. I just, I couldn't for the life of me, you understand the formation

in like the geometry of, I guess military format, like, um, when you hear contact and I had the hardest time, but I mean, hopefully it worked out. Oh yeah. No, it looks, everything looks great. You guys look cool as hell, but they also warn you the whole time of like, you can't blow someone's like head, like these, they're blanks, but you can might still blow someone's head off. You're like, well, I mean, I got a lot of head to blow off.

So I don't think it's going to happen, but still, you know, we went to, uh, what was it? Tyler Perry studios to like kind of finish out some like, uh, building, clearing practice and, uh, it was crazy. The last, the last cleaning, the last clearing out, like we were clearing out rooms and instead of aliens, it was a media. They'd be like a media and every

Tyler Perry is just like pulling on makeup. In the costume, saying hallelujah. Oh good. But no, I remember the, uh, uh, one of the, the Navy guys, he, uh, demonstrated because they were very adamant about being like, yeah, muzzle aware and like, I tell the story that I tell the story. I have to tell the story because I'm like, I tell everyone this story because I'm like, dude, like this is no joke.

Like, and I just don't, I didn't grow up around guns. And so I'm like holding this. It's a real AR 15. Dude, it's like a military grade. It's not like a fake gun. Like, and he was like, yeah. So this is why we want you to be muzzle aware because of this. Like I always know like where your muzzle is cause watch this.

And he puts just like, you know, the water bottle, like literally, I mean, he was pretty far away from the water bottle. Like, I don't know how, how, how far away would you say it was? I mean, like probably like close to a foot away. It was like, it was like at least, at least six inches. I would say even like, maybe even a little bit further away. I feel like it was, it was, it was a distance, dude. And like, and then he just goes and like, or everyone put your earplugs in

and then he just like shoots the water bottle with a blank and the water bottle like it explodes, I guess the, I don't know much about maybe the air pressure. I don't like the, I think that's it. Yeah. It was, and I think there is actually, there is like a flame. It's, you know, there, there, like there is an explosion in the, in the chamber of there's fire that comes out because there is still there. Yeah.

It was, it was, it was fucking crazy. And then he, he continues on and he does it with a bag of chips right after that. And then after the bag of chips, I was on my knees crying saying, stop, stop. Yeah, you've gone too far. Um, to get back to, to, for that, that's, that's amazing and harrowing. And I, I, that's a, what a wild experience that must have been. You can thank Alan and I for our service in the tomorrow. Thank you.

Yes. Thank you for your service to get back to Dippin dots. The rainbow, I know you liked, Mitch. It was my least favorite of the four. I think it was a little too fun. I mean, it was fun. It's just a little too citrusy for me. It was like, it was less of a sherbet flavor and more just like a vaguely citrus.

Did you not like rainbow sherbet growing up though? We were a fan. I liked it. I would have always rather had ice cream. Okay. The banana split, I think is great. The bananas, just maybe a little artificial tasting, but it absolutely talents point absolutely tastes like you're eating a banana split in Dippin dots forms.

I didn't get a great experience with my ultimate brownie batter because this one is almost entirely melted. I found like maybe one or two nubs I could actually enjoy. But this, I didn't really get the real thing, but. The piece de resistance, the cookies and cream with Oreos with actual Oreos. Oreo, the brand is on the on the bag, as Mitch mentioned, as delightful. I couldn't stop nibbling on it. It's so good.

It tastes so much like and it's a unique cookies and cream experience. Like you've had cookies and cream ice cream before, but not like this. It's it's great. I loved it. Look, you can feel that my mom didn't enjoy that feeling the little tiny, you know, these micro balls in your mouth. And they do, they do, they do, they do cool down your teeth. Like you can get, I got like an ice cream headache, but more so.

I just got like my gums got frozen at one point when I was getting it early on. But as it goes, I think it's unique. I think it's fun. I think kids do love this. My mom is right. That kids are going to love it because they already do love it, but they should love it even more. I think, I think, and Nick, if I had to rank mine, I would maybe put

bananas, banana split last, but I loved it. Like I liked split a lot and then I would go rainbow, chocolate and then cookies and cream and you know, rainbow and chocolate could maybe flip. That's like a toss up, but I thought, I thought these were all, I thought they were great. I think this is the ice cream of the future or at least it should stick around. I'm not rooting for it to fail like fucking Sean Spicer. It's insane.

Those cookies and cream, if it was a hot summer day and I'm, and I'm whatever, if I'm out at the zoo or I'm at the Santa Monica Pier Wigs, I'm at the zoo. Yes. Getting tossed into a cage because they're confused. I'm going to, I'm going to pick up some pros and he escaped. I'm going to, I'm going to, I'm going to pick up some cookies and cream dipping dots. I think they're, I think they're great.

I had a great time. They're delightful. Absolutely. We get these again. What were your thoughts? Well, I was going to ask you guys, what does the rainbow taste like? Like, is it like cotton candy or what is it? There was like a sherbet.

It's like more like a sherbet. There was a specific cotton candy kind. That's the only one I didn't get at popcorn. Opolis was the, was the cotton candy one and I went, I went with rainbow. It's like a, yeah, it's like a sherbert, like a rainbow sherbert, but a little, maybe a little bit more sweet, like kind of just like a, this is like a, this is flavors for little kids, probably. I think this is the one that they go for.

Yeah. But I liked it. I enjoyed it. I'm a little kid at heart. So sherbert actually brings back a little nostalgia for me. Like elementary school recess and they would have like these stands and they would like on hot summer days in Washington, they would not summer, but like, I guess, hot days during school year, they would sell these

like little nine, nine cents, like half sherbert, half vanilla kind of things. I don't know if you guys ever had those and, and they just, they're sold with like little popsicle sticks that you eat it with. Oh yeah. Yeah. Like the little wooden spoon, you mean the flat spoon? The flat spoon. Yeah.

I've never, I haven't had that specific one, but I've had them with the, I've had the, like the chocolate, the, and vanilla or the, like strawberry and vanilla. That was actually the thing my grandma used to keep in her freezer. Yeah. Yeah. It's amazing. Yeah.

We, we, hoodsy cups are like a common thing in Massachusetts, which we talked about here, which they have, they have, and like not hoodsy cups, but they have a version of them with the little wooden spoon. That's, that's what this, I think that's the only thing that was missing to me is I was like, Oh, I used to eat the, I feel like there used to be some sort of spoon that came with dipping dots. And I will say this too, eating the dipping dots out of the pouch in the car. I was, I just ate them at the mall, just in my car.

I, I tried all four kinds and then I brought them back and they, and they hadn't melted too bad when I brought them back and my mom tried them. But the balls were falling all over the place. I was in a ball pit. There were balls on like every, every spoonful I took out, balls were falling out. So like it is, I think it is made for like being on the pier or whatever, where you're not caring that some of this stuff is falling on the ground. Cause, cause it can be a little tricky to eat, but also why?

Can you just do the pop, can you do a, can you do a pouch pour? Can you, can you basically drink these things? I think it'd be too sloppy. Yeah, I, they, I will say that they, they benefit from being consumed as quickly as possible. Cause I was, it was like five minutes for me to get home from 7-eleven and even in that spread, that stretch, they got a little melty. So you got to keep them at sub zero temperatures apparently.

You got to, Alan. What are your, what are your final thoughts on your, on your, on your two, uh, dipping dots? I really, uh, like, like I was saying about the banana split. I, I really, I didn't think I would enjoy it. Um, but because it tasted so similar to like a banana split and like some of the dots were like pink even, right? Like on the biggest, I was like, what is this pink thing? I don't know what it was, but it, uh, it definitely tastes like a banana split.

Um, cookie dough. Yeah. I think they were, I think they were trying to do like, I think it was supposed to be like the, the little, the red ones are supposed to be like, uh, like, um, whatever ice cream, uh, a strawberry ice cream and then the, the, the, the white ones were vanilla ice cream and then chocolate was chocolate ice cream. And then the yellow ones was, was banana. Like, I think they were trying, I think they were really trying to do a banana split,

which is funny. I didn't remember that a traditional, I guess banana split had strawberry ice cream in it, maybe that, um, but yeah, definitely I enjoyed the banana split. Um, and then the cookie dough was amazing. I, I always, that's my go to like anything cookie dough is like, Oh, I love cookie. Wrong with. So I think you should have gotten it over the brownie batter.

And you were saying that they had little tiny cookie dough little, yeah, they're like little, um, yeah. They're like little pea size, little cute little cookie doughs, you know? Yeah, it's fun. You know what? This is fun. Sean Spicer, you're a fucking asshole. Sean Spicer and relax, relax.

Enjoy the, enjoy the dipping dots. Yeah. And also thank you for your service. I do have to say in the tomorrow war. Yeah. Spicers in the tomorrow war. Yeah. He's a second act.

He's the alien dude. He's the big bad. Hey, you know who is in the tomorrow war streaming July 2nd on Amazon Prime? Our guest today, Alan Trong. Alan, thank you so much for doing the show. A delight to have you. I'm sure you'll have many more podcasts in your future because you were a fantastic guest. Dude, thank you for popping my, uh, podcast cherry.

It was very fun. I had, I had a really good time, man. Yeah, dude, it was a blast. We're going to have to have it come back at some point. We love talking. Yeah, yeah, for sure. Alan, the film, the tomorrow war, anything else you would like to plug? Um, not really, man.

July 2nd, right? I should know this stuff, right? Amazon Prime. Yes. Yeah, man. I think it's going to be a really good family movie. And, uh, yeah, man, I'm just excited for people to see it. It'll be like, I was kind of like, uh, I had some like trepidation about like,

you know, with the pandemic of like, oh man, how are we going to release this movie? I'm sure like everybody was like, what's going to happen? But, um, it seems like, you know, streaming services are the way to go now. I mean, for now, like in the, in front of your own home, I don't know. It's a great family movie, man. I, I really enjoyed it. People are wary about going out to the theaters and everyone in the world. That's the plus side of I wanted to see it in theaters and, and, you know, hopefully

we get to see it at a premiere or something, Alan. And me, you and me, you and my mom and my sister can, we can chug for real. Well, chug stuff. That's not a, that's we'll do some chugging. That's not fucking dipping dots, but, uh, everyone, everyone, everyone in the world is going to be able to get to see it, which is, which is cool. So, and I'm excited for people to see you in it and also check out Alita. See you be a badass in Alita and, uh, anything else that you've done.

So you're the man, dude. Yeah. Thanks man. Thank you for having me, man. It was fun. Yeah. It was great talking to you, dude. Yeah.

What a delight. And hey, that'll do it for this episode of the Doughboyz double. See ya. See, what? See ya. It's fucking my line. See ya. See ya.