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The JTrain Podcast
Top Summer BBQ Foods That Can Stay with Alison Leiby - CHIT CHAT WEDNESDAY - The JTrain Podcast w Jared Freid
00:39:06
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- [00:00]
A
Chit Chat Wednesday for you to listen to. I have a guess who will be your new boo. You're gonna love them too. Chit Chat Wednesday. I hope you're having a good day today. I hope it's gonna be a perfect week, too. I hope you have a nice poo. It's a ch Chat Wednesday, too. Hello, and welcome to the J Train Podcast. It's a Chit Chat Wednesday where I have a friend, a comedian, an expert, and today a comedian and friend, also an expert, Allison Libby. She's been on the show a million times. I'm so happy to have her back. We get into summertime debates. That was the whole premise today. I haven't talked to Allison in a while, so I figured, why not put the whole conversation on tape? And that's what we do. And listen, I. I think this is the premise of Chitchat Wednesday. Having a good friend on, and you get to sit there and be a fly on the wall while two people gab. So I want you to go follow Allison and everything she does. She's on Instagram, she's on Tik Tok. Go follow Allison. She's so hilarious. And enjoy today's epis Foreign. Hello and welcome to the J Train Podcast. It's a Chit Chat Wednesday, and, you know, I don't even need to get into an intro or grand introduction, an OKP of the show. Original key player, Allison Libby. Thank you for coming on.
- [01:47]
B
I mean, thanks for having me.
- [01:49]
A
Great to see you so far away from Delray Beach. That's right. You know, the only way I catch up with friends is whether. Is when it's taped, recorded on a podcast.
- [02:00]
B
Yeah, that makes sense. Someday in the future, people are going to be like, wait, so you would just sometimes talk to people not on a mic. That's crazy, right?
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A
Who would do that with nothing to gain other than friendship?
- [02:11]
B
You never uploaded it. So what?
- [02:15]
A
Why even speak? I wanted to ask you a couple things. I'm in Delray Beach.
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B
Yeah.
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A
I went to a dive bar that I fell in love with. Right.
- [02:24]
B
Okay.
- [02:25]
A
And I thought of you, of course. Like, it was the type of bar where I was like, oh, my God, Alison needs to see this. And I. I want to tell you how it happened is, like, what I found interesting because we are fans of the restaurant bar industry. Would you say we're fans of it?
- [02:47]
B
Yeah. Yeah, we're. I would say what's in between, like, a regular person and a professional? Like, we're like, I think that we exist. I always. I feel like Emmy, always, she's like, she's like, oh, like you get along with my husband who's a restaurant owner, because you're, you're a restaurant person. You're a.
- [03:04]
A
Right. We have, we have actual. You know, it's weird to call it like a hobby or we have an actual interest, like.
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B
Yes. But I think about it a lot.
- [03:14]
A
Right. And it, and it's hard because. And this is why suggestions are tough, because I know everyone. It's like, it's like saying you're funny. Like, everyone would be like, I have a. Having a good personality is different than being funny.
- [03:31]
B
Yes.
- [03:32]
A
And liking going out to eat is different than being interested in a kind of complexities of the restaurants and the bars that you're at and having an actual nuanced thought and opinion.
- [03:48]
B
Yes. And like really intense preferences. Not snobby. Like, it's not like, oh, I only want to go to the fanciest place ever. It's like, oh, I know exactly what I want. And I know whether a place is going to have that or not because I've been to lots of places that have or have not had those things.
- [04:03]
A
This is something I wanted to bring up also. What are your thoughts on short rib?
- [04:09]
B
On short rib, like as a, as a cut of meat.
- [04:13]
A
They got a short rib on the menu. What's your first thought?
- [04:16]
B
Um, it's not something I want to eat if it's warm out. I find that to be weather dependent. Cold weather meat situation for me. Like, like a, like a braised short rib on polenta. I see that on a lot of menus in the winter here in New York. And it's a delightful, homey dish. I guess I could see like a short rib and like, maybe like a lettuce wrap situation. I guess it just all depends on the way that it's being presented and the flavor profiles that are.
- [04:44]
A
I, I like. See, this is the type of answer I wanted from you, that I trusted you.
- [04:49]
B
I could only give five sentences on my thoughts on something and not just like, I like it.
- [04:54]
A
But this is the point. This is exactly what we're talking about. If someone said it's the best, I would be like, what? That's not even enough for me. What does that mean? Not a thing. Right. What. What mood were you in? What mood did you leave with short rib? Seem I'm recently out on short ribs because it seems as though it is an easy meat to make, but people think it's high end. So it has the branding of high end because it's served. As you just said, it's served everywhere. It's served at restaurants. Yeah, but I think you're right. If it's on a menu in the summertime, that's not really a thoughtful menu.
- [05:36]
B
It's certainly not how I personally, as, like, a east coaster, have had short. Like, I haven't, like, I don't know. I don't know a ton about. I would say meet is the place. I am the weakest in terms of my, like, thoughts, preferences, and knowledge.
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A
I'm with you. I know nothing, but I know how I feel. And it feels like short rib is on the airplane menu every single time you fly.
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B
Every time.
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A
Every time.
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B
A brace short rib.
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A
Right. So that must mean something. That doesn't mean it's great.
- [06:08]
B
No, no. If it's on an airplane, I'm like, now I'm. Now I'm suspicious.
- [06:13]
A
I am suspicious. And it seems to be the menu item of choice for at home get togethers. Which also says something for me.
- [06:26]
B
Yeah. Which, like, if I showed up at my friend's house and they were like, I made us a delicious, deep meal in February, and it was cold out, and they were like, I did some brie short ribs. We have mashed potatoes. We have a cabbage salad. I'd be like, great.
- [06:41]
A
Right.
- [06:41]
B
If I'm sitting down to a restaurant where entrees are 38 to $42, I'm not exactly, like, aching for something that I know my. My friend, who's not a professional chef, can make.
- [06:50]
A
This is my point. So when I see it on a menu I'm on, I'm, like, turned off. And I hate that. Because if you go to a great restaurant now, the expectation for the short rib is like, it's otherworldly.
- [07:03]
B
Yeah.
- [07:04]
A
Like, it has to be so much better than friend who had a dinner party.
- [07:08]
B
I feel like it almost has switched with roast chicken. Interesting in that, like, I think, like, there was for a time I didn't see it on a ton of menus. And when you do, you're like, ooh, that's like, kind of an appealing winter dish. And the people, like, everybody can bake chicken and, like, nobody orders the chicken. And, like, I do feel like tides have turned on a roast chicken order at a restaurant. I feel like it's less like, you can get chicken at home, and people are a little more like, oh, the chicken's supposed to be really good, versus, I think, like, short ribs are now just like, that's the default. Like, that's what the person with the. I Don't want to be an asshole, but, like, the least refined palate might be ordering to sound like, oh, I'm going to get the short rib.
- [07:50]
A
I totally agree. I would think less of someone who ordered a short rib.
- [07:54]
B
That's true.
- [07:55]
A
I would not trust their opinion on anything. It's not thoughtful. I just. Because. So we went to a restaurant here in Delray beach that was wonderful.
- [08:05]
B
Florida short. Those things don't go together.
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A
Short rib on the menu. But this is. Honestly, the restaurant was fantastic. And it's one that, in my short time here, everyone talks about it, and it's called the.
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B
The style or genre.
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A
The style. I don't even know what to call it. It's like, to me, the style is chef's restaurant. Like, yeah, they're rotating the menu. Like, the people who work there care about the place. It's called the Grove. And anyone can look this up. And it's like, it's really good. We thoroughly enjoyed the meal. My dad would hate it. I loved it. You would love it.
- [08:46]
B
Yes.
- [08:47]
A
Like, the portions, not huge. The. The menu items, very thoughtful. But then they had a short rib, and I. Even here, I didn't get it. But even here, I was like, what's that?
- [08:59]
B
What was. What was like, the dish? Like, what was with it? Was it like.
- [09:02]
A
I don't even remember. I see short rib, I run away. Now I'm. I'm out. If it's on Delta flights, I don't even think of it as an option of, like, putting in, like, the rest. Three. Right. But the meal was fantastic. As good as any restaurant I've been to, where they're like, this is the best restaurant in town. Like, so take that for what it's worth. Like, when someone's like, oh, we got one or two. Yeah, and the baby. And the baby's wife, who you know well.
- [09:35]
B
Oh, yes, yes, yes, yes, yes, yes. At first I was like, who's baby? And then I was like, no, no, of course. That's an adult man.
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A
The baby is. You know, I was with two babies. The baby. Our resident movie reviewer here. Our resident Glenn Powell movie reviewer here on the J Train podcast.
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B
Real niche.
- [09:56]
A
We got. We got the. We got a sweet corn pasta that was unbelievable.
- [10:05]
B
I had one the other night here. That I'll talk about after you are done.
- [10:09]
A
Please go on.
- [10:10]
B
I had one at Cafe Spaghetti over in Cobble Hill, which does sound like an Italian restaurant in Russia for American people. Like, I just get. It's like, not a name.
- [10:20]
A
Cafe Spaghetti.
- [10:21]
B
Cafe Spaghetti. It's Like, a legitimately very good restaurant that, like, people know and go to. But it is called Cafe Spaghetti.
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A
That is like a Simpsons joke. Like, it's good.
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B
You.
- [10:31]
A
It's good because they know how stupid the name is.
- [10:34]
B
Yes. And it feels. And it's like you get there and you're like, this isn't cafe. Like, that's. That sounds like Chuck E. Cheese for adults. Like, it's not. But they had this incredible, like, sweet corn rigatoni with, like, fresh corn and shallots and like, these, like, almost like they were, like. I guess, like the tomatoes were, like, maybe dressed or almost pickled in, like, a little bit of a vinegar. So, like, they had a lot of brightness to cut through the, like, creamy corn.
- [10:57]
A
Talk about a summertime order. I think that sounds amazing. This is similar to this. I don't know. The pasta was on because it was, like, more of a pillow pasta. Like, it was. It wasn't ravioli, but it was filled. So whatever that was, we had that. We got a beef carpaccio that was probably one of the better beef carpaccios that I've ever had. And I'm not a big beef carpaccio.
- [11:24]
B
I'm a. I'm a tartar girl. A carpaccio is less appealing to me.
- [11:29]
A
What's the difference between tartare and carpaccio?
- [11:32]
B
Carpaccio is, like, thin sliced raw, right? Yeah. So tartare is, like, minced and, like, usually mixed with, like, some other. Some cornichon and some mustard, and there's an egg yolk, and you, like, have bread and kind of, like, put it on a piece of bread. Whereas a carpaccio is, like prosciutto, but raw beef.
- [11:48]
A
Basically, that's what this was, the prosciutto. But you're right. And when it's good, it's so good.
- [11:52]
B
But if I'm. If I see both on a menu, I go tartare every time.
- [11:55]
A
It was. It had, like, Asian flavor to it that was unbelievable. And then we also got. I can't believe I'm forgetting, because we got something else. And it was. But the really great meal. And again, like, high end chef, open kitchen, sommelier on staff. So then the sommelier and the baby, you know, is a sommelier himself. So he knows wine, and he's ordering and asking questions and the way he would ask questions. So then I said to the Somalia, I go, hey, where would you go get a cocktail?
- [12:38]
B
Smart.
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A
And that to me, like, when you talk about, like, getting a suggestion for a new town, like, I'm new in town. I'm looking to find out about Del Rey. She mentioned this restaurant, but then we said, well, we're looking kind of like a dive bar. And she goes, now you're speaking my language. And she suggested this place called the Sale In Now I'm already so in.
- [13:02]
B
It sounds so for me.
- [13:04]
A
And I'm going to send you a video. But I. I want you to know that you ready to be more in than you are right now.
- [13:12]
B
Ready.
- [13:13]
A
It has a sailboat on the roof of the bar.
- [13:18]
B
It's like I'm in like anything that's like boating adjacent. I'm like, this instantly is like 40% more appealing to me than, Than most people.
- [13:27]
A
Absolutely. And just a bunch of dudes with boats in the bar. Every man that was in there, like, that was like the men that looked like they were placed there were like white haired, older men with flowered shirt on.
- [13:45]
B
Yeah.
- [13:46]
A
All kind of looking like the same flavor. Different.
- [13:50]
B
Yeah. They've all got Maui Jims on. On a. On a thing that. Hanging around their neck and they've got their boat keys on the thing that floats. And that's what that was wearing by themselves.
- [14:02]
A
The male loneliness epidemic right there in front of us. Round bar, a circular bar in the middle. It was just like. And I was thinking about it, I was like, when she said, like, when you ask someone a question and a first suggestion, and then they're like, they give you the cocktail bar that you, you know. And I'm like, I'm not looking for a cocktail bar. I'm looking for an experience, a feeling, a vibe. And then to see the person like their. But her body went from like, here's your cocktail bar too. Like, oh, you want to go to the place we go to? You know, like. And I've never been happier. And I was like, I got to show Allison this.
- [14:41]
B
Well, I think also, like, it's not only like hard to give a suggestion, but if somebody, if they're like, if somebody was. If somebody just walks up and it's like, where should I go get a drink? Like, you need to be able to articulate what you want out of that drink experience, which I think like, you, like, some people would be like, what's good? You know, and then it's like, I don't know, what do you think good is? But like, but to be able to say, like, we want a dive bar. We want something kind of vibey. We want to be able to sit and just like not have a be. Like, those are the things you need to be able to say to somebody to get a suggestion.
- [15:12]
A
Right. And you have to listen to the answer. You get to then ask the second question.
- [15:17]
B
Yes.
- [15:18]
A
To get to where you're going because, like, you know what's good on the menu? Well, our top seller. Okay. That's not what I want to hear.
- [15:26]
B
What I ask.
- [15:27]
A
I don't like top seller. So then they give you the top seller. Okay. What's the thing that you have all the time? Like, now you're getting deeper. Now we're getting vulnerable.
- [15:36]
B
Yeah. What's seasonal?
- [15:39]
A
Seasonal? Yeah. Well, this restaurant, the Grove, they were like. Their big thing is we change the menu all the time so people go back. I would go back, and this was a very nice high, low night. Started at the high end, went to the low end. Playing darts.
- [15:55]
B
Yes.
- [15:56]
A
No. We're in plug city now. Okay. So what I have, I want to get you on the spot. I want to get your opinion.
- [16:05]
B
Here I am.
- [16:06]
A
I was thinking of barbecue foods.
- [16:08]
B
Okay.
- [16:09]
A
What's foods at a barbecue that you can't stand?
- [16:14]
B
That I can't stand.
- [16:16]
A
Worst food at a barbecue.
- [16:18]
B
I mean, I love some of the side salads that are associated with barbecue, but I'm not a mayo based salad person. So. Like a very mayo y potato salad pasta salad. Like, I love pasta salad, but I want it. I want a pesto pasta salad. I want like a vinaigrette and like some balls of mozzarella in there. Like, I just am not someone who eats a lot of mayo based salads. And they are. They become less and less appealing the more outside they are.
- [16:46]
A
That I. That's the point really, is, like, if you're gonna have a mayo based salad, it's got to be indoors.
- [16:54]
B
Yeah.
- [16:54]
A
It's got to be on a buffet. That's indoors. That is in air conditioning. It can't be sitting out under the fly landing on it.
- [17:04]
B
Yeah. It can't be in direct sunlight.
- [17:05]
A
No.
- [17:06]
B
That's just not. It looks like a vampire. Like it should. Right in the dark.
- [17:10]
A
That's right. I. I wrote my three worst barbecue foods.
- [17:14]
B
Okay.
- [17:15]
A
And what they should be replaced by forever.
- [17:18]
B
Okay. I'm interested as you go through these. I'll have opinions and please give opinions.
- [17:23]
A
Okay. I'll start with the salad.
- [17:25]
B
Okay.
- [17:26]
A
And I like yours. No mayo bay salad. But that is divisive. I do like a mayo based salad at a barbecue, but it's got to be kept inside.
- [17:34]
B
Yeah. And I'm not like, that's disgusting. I don't want it on the table. But it's not the thing I'm going for.
- [17:40]
A
Right. Okay. I think we should get rid of leafy salads at barbecues and they should be replaced by cabbage based salads.
- [17:53]
B
Flaws. More slaws. I make a lot of cabbage slaws, almost never mayo based, obviously. And like, there's so many different ones and they go well on things.
- [18:06]
A
Right. And the crunch that you want to accompany the sandwich, the barbecue, you know, the, the burger, the hot dog.
- [18:15]
B
Yeah. If you make a super like limey cilantro cabbage slaw with like some onions and stuff like that, I'm putting that on a hot dog. I'm putting it on a burger. I'm eating that myself. I'm mixing that into some other things. Like there are like, like it becomes a, a condiment almost in a way that a leafy salad is always a side.
- [18:36]
A
Right. And yeah, it's, it's, it's got, it's got, it's, it's hyphenated. It's got multiple uses. It can be used for many different things and triple threat. And it can be picked on. It could be have, you know, you can have that throughout the day. A leafy salad really has 15 minutes and then it's done.
- [18:54]
B
Especially if it's already dressed.
- [18:56]
A
Absolutely. Okay.
- [18:57]
B
All right. Leaf salads are out.
- [19:00]
A
Lay's potato chips. Lay's potato chips gets bought, gets put out. It's half a bowl of crumbs and half a bowl of lays. And here's the other problem with lay's potato chips at a barbecue. We're so afraid of getting canceled these days that nobody uses their hands to grab the lays on. But that's a hand grab chip.
- [19:26]
B
What are people using tongs? This happens. They're too delicate.
- [19:31]
A
That's what I'm talking about. So kettle, they're not sure.
- [19:34]
B
Kettle, chip, kettle. Like a kettle. A kettle chip can handle a tong.
- [19:38]
A
Well, that's my point. No lays at barbecues because we should be using our hands for lays. Which means it's either you give out people, individual bags or we have a you can use your hand policy on the lays potato chips. But no one's going to say that. Yeah, no one's going to say to their party, hey, feel free to use your hands on the lace. We'd all go, I don't know. People aren't getting vaccinated, you know, like.
- [20:02]
B
This on the party.
- [20:03]
A
Yeah, I think all lays should be replaced by ruffled potato chips.
- [20:08]
B
I mean, I always prefer ruffle. I grew up in Maryland. We were in ut's house, like is.
- [20:14]
A
Uts known for ruffles?
- [20:17]
B
Ruffles I think are better than Ruffle.
- [20:20]
A
Ruffles.
- [20:20]
B
Ruffle ruffles. They are slightly lighter, like they're slight. They are just like 8% less greasy in a way that normally I find that to be. I'm like, I want to, I want. Why would I not want. I'm eating chips. Like what are we, what are we doing? But they, I find like they're, ugh. They're very good. I mean ruffles in general, a. A top chip for me across the.
- [20:42]
A
Board, but underrated even though it's, you know, it's not used enough. And it should be the barbecue chip of choice. And they were our house.
- [20:54]
B
They were our go to. Like if there were chips in the house, they were ruffles.
- [20:57]
A
I mean my family to have chips in the house would be like, oh my God. Like.
- [21:01]
B
But then what do you eat with a grilled cheese and tomato in the summer?
- [21:04]
A
The, the idea that we're having grilled cheese at my parents house growing up, the idea that, you know, anyone would sure, you know, succumb to such calorie consumption is just crazy.
- [21:16]
B
We had different kinds of diet moms still both diet moms, but right.
- [21:20]
A
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- [24:02]
B
Yeah, like I've had good chicken wings that people I know have made in a bar and they, they are fine. I think I would rather, let's get like a great chicken kebab going so.
- [24:12]
A
I could read my mind. I had my replacement skewer of some kind. Was the chicken strip that you can grill?
- [24:21]
B
Yes.
- [24:22]
A
Like on its own. That's a better home food made barbecue item because the chicken wing, first of all, if you can do it, you never make enough.
- [24:32]
B
Well, the thing is for people, like, if that's gonna be like one of two main options for protein at a barbecue, you better have a lot of them because you have to eat a lot of wings to like feel like you had a cheeseburger.
- [24:46]
A
You better have a lot and you better know how to make them. And you better have a fry a later to fry them first before you put them on the grill. Because we're getting a less than wing. If they're made at home, it's generally a less than wing. It's generally not that great. And I think what they think is I can do it as good as they do at the restaurant and you can never get there.
- [25:06]
B
You can't. Most of us cannot.
- [25:08]
A
And let me just say, if a restaurant has A grilled wing. I'm in love. I love a grilled wing. Of course you see it. So it's rare. It's like a rare Pokemon.
- [25:17]
B
Yes, sure.
- [25:20]
A
Okay.
- [25:22]
B
Yeah, those are good. I agree.
- [25:25]
A
Is there any other barbecue food that you would eradicate and have a replacement for it?
- [25:29]
B
So hard? Because I would say 90% of the barbecues I've been to in the last five years have been thrown by chefs. And they don't. They aren't just like the average backyard barbecue. So it's like I'm, I'm not like, I'm like, oh, I'm not seeing a lot of food. I'm not eating that I don't want to eat at.
- [25:44]
A
Right. You're, you're, you're curious about everything that's getting put out there.
- [25:47]
B
Yeah, every. And like, and no one's just like, nothing. Nothing that shows up there is like, I don't know, grab some of that. Like, everything is pretty thought about. So it's not the filler foods that were like, enough of this already.
- [25:58]
A
Right? No, I. I hear you.
- [25:59]
B
Okay, so I am spoiled.
- [26:01]
A
I have some other summertime questions for you. And. And before we go, move forward, everyone go follow Allison and the Ruined podcast. So ruined. The premise of the show is that Hallie Keefer explains to you. Horror movies.
- [26:16]
B
Yeah. Different episode. Every movie. Every episode's a different movie. We do everything. We are celebrating our five years anniversary of this thing being out in August. We're having a big live show in New York City. So if you live in New York City, come to it.
- [26:31]
A
August live show. What movie will you do for the live show?
- [26:34]
B
We are still debating something. We like the live shows to be something that's in theaters. Cause we're like, we're not gonna give away what's going on. Like, we don't want to ruin any box office stuff. Like, we don't want to be like, you know, so. But I'm like, if you pay us to come to the show, as opposed to just listen for free, we'll do something more recent.
- [26:50]
A
So I think you're opting in.
- [26:52]
B
Yes. I think the reboot of I Know what yout Did Last Summer. And like, we. And we've done the other movies. So like, we're like ready. Like, those are how I refer to the movies of that era as our heyday. Cause it was when we were in like high school when those movies came out and that was like what we were, who they were for.
- [27:10]
A
And that movie. I know what you did last summer. Was, like, such a hit. And it was also, like, Teen Heartthrob City.
- [27:18]
B
Yes. Yes.
- [27:19]
A
And I think that's what they're trying to repeat with the remake. Right.
- [27:22]
B
I think they're. I think that some of the surviving cast members, like, some of the, like, in the movies. Surviving. I think everybody's alive. Are like, older people in a movie that's gonna be about younger people, but they're gonna be in it as, like, a bridge kind of. But it will be about a younger.
- [27:40]
A
Group, which will be fun for her to hear you guys comment as, like, the age of the people who are.
- [27:48]
B
Like, you know, we're the parents now.
- [27:50]
A
The parents of the young ones who are now part of the movie.
- [27:53]
B
Yeah.
- [27:54]
A
Because I'm sure it's going to be all, like, Gen Z stuff that you like, that it would annoy me to my core.
- [28:00]
B
Yeah. So we might be. We have not, like, settled officially on what we'll be doing. We're gonna announce that sometime in the next, like, two or three weeks. But, yeah, it's such a fun podcast. If you like horror or if you are like me and you're like, I'm never gonna see any of these scary movies, but, oof, I wanna be able to talk about them.
- [28:15]
A
Is there any that you've gone and seen after having it explained to you? No.
- [28:21]
B
And part of it is like, well, now I know how this ends. I do think we did Sinners for a live show recently, a digital live show, and I think I want to watch it. It's on Max now, so I think I'm going to try and watch Sinners because I heard it was great.
- [28:34]
A
People love it. That is the movie. I literally thought to myself, what movie did I get an email about that is on Max? And you just reminded me, yeah, that's the movie.
- [28:45]
B
It's Sinners.
- [28:46]
A
Okay, you ready?
- [28:47]
B
I'm ready.
- [28:48]
A
I want you to put these three in order.
- [28:50]
B
All right?
- [28:51]
A
Best to worst. You got to make a decision. Bodies of water.
- [28:56]
B
Okay.
- [28:57]
A
Pool, lake, ocean.
- [29:02]
B
That order Pool, lake ocean or pool pool, ocean lake.
- [29:06]
A
Sorry, Lake is Ocean, lake.
- [29:09]
B
Yes, I.
- [29:11]
A
Go ahead.
- [29:12]
B
My reasoning is, like, in terms of my current life, which is I live in Brooklyn, New York. I live two blocks from a fabulous pool that I get to go to all the time. It is an hour and a half for me to go to the beach at best, and it involves a boat and three buses or nine trains or finding a car. So, like, I'm like, I love the beach, but the beach is a. The beach is a thing. Like, you aren't having this experience now because you live right near the beach and can walk over and then walk back, but you're still like, there's a bigger shower involved. There's more stuff you gotta bring. The pool is the simplest, best. The beach is like, I think the most enjoyable. But there's some give and take and I don't want to ever be in a lake.
- [29:56]
A
Spoken like a true New Yorker. The minute one thing people, when they say, like, why Delray Beach? I'm like. And I reference the beach as, like, if I ever wanted to go to the beach in New York. And this is, Listen, this isn't me being like, it's no good in New York. This is me going just hard. It is hard. It is. Put your chair on your back, pack up your stuff, plan a month ahead. And that was also the. The deal growing up too. Like my family going to the beach.
- [30:26]
B
And how far were you from the beach when you were growing up?
- [30:32]
A
It was like an hour, 45 minute trip.
- [30:36]
B
Yeah.
- [30:36]
A
45 minutes to an hour. Not an hour 45, but 45 to an hour if you wanted to. And. But we didn't do it much. Like, it wasn't even in the discussion.
- [30:47]
B
What should we do today?
- [30:49]
A
Yeah, right.
- [30:49]
B
We were like a solid hour and a half, almost two hours from the ocean, but like 20 minutes from the bay and five minutes from the river or whatever. So it's like the beach was. Let's go either for like a weird, like, day trip where you wake up at 5am and decide to be like, let's get the whole day. Or that was like, we went to the beach for the week and had, like a place there. And then otherwise we went to the pool or took the boat out or something.
- [31:13]
A
It is funny when it comes to, like, what's better, you think of, like, what you have access to. Because, like, I'm thinking of like, the beach here. Like, I could walk and be in the ocean in 15 minutes.
- [31:25]
B
Yeah.
- [31:25]
A
And that's like a wild thing I was thinking. So I have ocean, pool, Lake.
- [31:32]
B
I think we can all agree lakes are terrible.
- [31:34]
A
Lakes are terrible. But let's. Now, now. Ready? Let me. Let me see if this changes it for you.
- [31:39]
B
All right.
- [31:41]
A
Ocean, pool, lake. But the lake, you have a boat.
- [31:47]
B
I think.
- [31:47]
A
Does it move it up?
- [31:49]
B
I think it still is in third, but it's such. It's a. It's, you know, it's a much tighter race. Those things are.
- [31:57]
A
With a boat is a different world than lake just on its own.
- [32:01]
B
Yeah. Like I'm like. And it's like, also, there are different kinds of lakes. And I think that's like, the thing of, like, it's like, I think of, like, the ocean. I think of east coast beaches, but, like, they're all pretty. You see, what you see is what you get. The ocean is. The ocean, like, up. It gets nicer in different areas, but it's. It's what it is. But, like, small lake. Like, if I could see the other side of the lake easily. I don't really want to be in that lake. Like, it's too small. Like, I have friends who live upstate where it's like, they have a beautiful lake that's in their community, but it's like, it's all grass all the way around. I'm like, where's the sand? Where is the Right.
- [32:37]
A
I don't care how nice your lake house is. I am disgusted by what is at the bottom of that lake.
- [32:48]
B
Now, I will counter it with these types of lakes, which I would say, like the. The Great Lakes, the Finger Lakes, and like, Tahoe, where you're like, oh, these aren't even, like, these aren't even lakes.
- [32:58]
A
These lakes that look like oceans.
- [33:01]
B
Yeah. Like. Like, I was up in. When I went to college, we were, like, off Lake Cayuga, and it was like, people had lake houses and boats, but, like, I didn't. You couldn't see where the lake ended. Like.
- [33:11]
A
Right.
- [33:12]
B
But do me snakes in that.
- [33:15]
A
Right. I still did think, even with a large lake, I do think of the bottom being disgusting. Like, I don't know why that doesn't leave my mind, but.
- [33:23]
B
Well, the critters living there are always there. Like, in the ocean. Like, sharks come and go, but, like.
- [33:28]
A
Right.
- [33:29]
B
But like, weird eel, like, that just lives now.
- [33:32]
A
I don't. I mean, we played golf, the babies and I. The Irwin and the babies. I. We play golf. They had sea otters in. There were lake otters in the golf course lake.
- [33:46]
B
Yeah, I'm sure.
- [33:47]
A
And they. We thought they were fish. And at first we're like, oh. And then we saw that they were otters. We're like, oh, that's pretty cool.
- [33:52]
B
Yeah.
- [33:53]
A
I put these in order. Shades, Versions of shades.
- [33:56]
B
Okay.
- [33:57]
A
Sunglasses. Hat. Umbrella.
- [34:01]
B
I wear sunglasses all the time, so I am sunglasses. Number one. Is this in terms, like, what am I ranking? Is it, like, how protected I feel, or just, like, what I'm using, what you're using, or whatever I.
- [34:12]
A
What you like?
- [34:13]
B
I like sunglasses. And then I think umbrella. And then I'm not a hat. Person. I have a lot. Look at all this. Like, putting all of this. I have a lot of hair. I'm putting all of that in a hat. It becomes like a little bit of an engineering feat sometimes. Or it's like on my back and then I'm like, what is that? So it's like being in a lake.
- [34:31]
A
Forget. Yeah.
- [34:32]
B
I'm like, I was attached to my head and it reaches halfway down my back. Yeah. I'm a sunglasses person. Number one. I'm a big sun person in general. Like, I'm not like, my family grew up being like, don't bring sunscreen. Don't do that.
- [34:45]
A
Right.
- [34:45]
B
That's for losers.
- [34:47]
A
Right now. I am, I'm. I'm. I'm working my way towards another race at this point. Like, I am.
- [34:53]
B
Yeah. By August we're both a little ambiguous.
- [34:56]
A
Right. Okay. I have. So I go hat.
- [35:01]
B
Yeah.
- [35:01]
A
Sunglasses, Umbrella. I think umbrellas are annoying.
- [35:05]
B
I.
- [35:06]
A
Hard to transport, hard to put up.
- [35:08]
B
I agree. But if I would. I. If what I really want is like some real shade as an option. Like, I like the hat. I'm like, okay, my face is covered. But like, I like I. When in the summer of 2020, Natasha and I went to the beach every Wednesday because I had my friend's car in the city. So we just like Dr. Amassed a lot of beach crap and I got an umbrella halfway through the summer because we were like, oh, it is kind of brutal when you go to Jacob Reese. Like, there's no area to go see.
- [35:36]
A
Right. There's no escape.
- [35:38]
B
You're just in the sun.
- [35:39]
A
The umbrella.
- [35:40]
B
Having it was really the umbrella.
- [35:42]
A
Being last is a vanity thing. Like, I don't want to be seen with it. I don't want to be the, you know, the old 40 year old guy like, like hunched over an umbrella going, I don't even know how to get this thing up.
- [35:57]
B
Yeah. I mean, yes, it is. There's a lot more room for error in an umbrella than a hat.
- [36:02]
A
Right? All right, ready?
- [36:03]
B
Yep.
- [36:04]
A
Last one. Put these in order of best to worst. Ready?
- [36:11]
B
All right.
- [36:13]
A
Option things to put your feet in. Sand, grass, shallow water.
- [36:22]
B
Water. Shallow water. Always number one. I put. I want to put my feet. If there's water. If, like, if it could be 40 degrees and for some reason I'm at the beach, I'm like, I'm going to put my feet in. Like, I am always getting my feet in. So shallow water, then sand. I controversially like, I hate grass. I don't like parks. I don't like. There is like, there are like, maybe three times a year where I'm like, oh, this. This is very lovely, but as somebody who gets eaten alive by any bug that exists anywhere, to me, grass, instantly, it's itchy. There's bugs. I'm going to get bug bites.
- [36:56]
A
You could not be more wrong. It goes, Okay.
- [37:01]
B
I love the subjectivity of this.
- [37:04]
A
No, you're wrong. Feet in the grass is number one. Because it's unexpected. When you put your feet in the grass, it is unexpected how much enjoyment that gives you. You. You didn't expect to have your feet in grass. You go, I'll take my shoes off. Oh, I guess I'll take my socks off.
- [37:23]
B
Yeah.
- [37:23]
A
Let me just see. And then you put it in. You go, ah. And it's a full body high.
- [37:28]
B
Depends.
- [37:30]
A
I'm just saying.
- [37:31]
B
Okay, you're having.
- [37:32]
A
Then. Then I'm putting sand, then I'm putting shallow water.
- [37:37]
B
You don't like putting your feet in water.
- [37:40]
A
I do. I. We're asked to make a tough decision here.
- [37:43]
B
I know.
- [37:43]
A
These are just saying, right? This is. This is cutting the baby in half. This is. This is. I do like putting my feet in water, but if I had. I like feet and sand. Because you can dig them in, you can take them out, you can. I love it between your toes.
- [37:58]
B
Great for your skin, but I know it's coming.
- [38:00]
A
Like, I'm going to the beach. Feet will be in the sand. Grass. If I'm putting it in grass, I'll.
- [38:07]
B
Grab all the time.
- [38:08]
A
I'm just. If I didn't, it's not because I was on my way to do it, right.
- [38:13]
B
It's like, oh, let's pull over here. Like there's some kind of surprise moment. I guess I get that.
- [38:19]
A
I'm on your deck, we're having a beer, and then you say, hey, let's play some catch in the grass. And I'm like, oh, I guess I'll take my shoes off. Oh, my God, I forgot how good this feels.
- [38:30]
B
I think for me, it does feel good, but it has the shortest amount of time that it feels good before.
- [38:35]
A
It feels uncomfortable to me that you're absolutely right. We can find common ground. We can find a common patch of grass.
- [38:44]
B
Yes. Because I think the initial feeling of putting your feet in grass is probably greater than sand or even water. Like, that is a nice feeling, but it is the shortest amount of enjoyment of the three.
- [38:56]
A
Fair point. Allison Libby Ruin Podcast. Go listen right now. I'm Jared Free Chit Chat Wednesday. Back next week, boom.