Episode 502: I Came To Funnel Cake Late

association so this this occurred to me there's i i do love that liminal space i love that transitional space and for me i i need to start keeping a notebook next to my side of the bed because things will pop into my head like right as i'm falling asleep or like the moment i wake up and i really need to write this stuff down so the one today that occurred to me was not so much a food association as it is just sort of like a cuisine is the wrong way to put it but it's so there was a time very very very early this year so it would have been like march right and it had warmed up outside just enough that i thought i just got a hankering i was like i'm gonna fire up the grill and there are people out there that'll grill no matter what the weather is and those people are stronger and have more fortitude than i do and probably you know a more they have a better sense of self all that but i did it and the one comment that really stuck with me is my wife said thank you for cooking summer And I thought, that is such a nice way to put that.

And it's, I'm a charcoal guy, right? I like lump hardwood charcoal.

I like regular charcoal briquettes if I can't get the good stuff.

I don't grill on gas unless I'm working in a restaurant, right? Or in a kitchen, a professional kitchen.

Because, yeah, you can grill on wood in a professional kitchen, but that's too much work for me.

Like, I will 100% admit right now, the risk-benefit ratio there is not...

That's high risk, low reward as far as I'm concerned.

I did that and it really did sort of capture it.

It's that it's a kind of smoke you don't get from smoked meats if you go to a barbecue place.

It's a kind of smoke you don't get from cars on fire in your neighborhood, right? Like it's a very particular charcoal smoke that you get with the bitterness of the meat or corn or whatever it is on the actual grill surface.

And yeah, at least for me and for my family, that flavor together is just capital S sucker.

Yeah.

So it's nice to know that I can just do that.

And I bet you that

all that like when you smell any of the like new car smell, like, oh, that's volatile organic compounds that are going to give you cancer.

I'm sure it's the same thing with this.

I'm sure that smoke is like we're going to find out it's like super bad for you.

I kind of don't care.

There's lots of things that are super bad for you that are also delicious, and I partake of those things too.

Well, and, you know, thinking of smell, when I mentioned the leaves down in Florida, when I was down in Florida, that was never accompanied by the smell that usually up here, it was just the sound.

So that was another part of the disconcerting.

But sticking, I guess, with that, I'd say that my food association, I don't know, something you said reminded me of this.

I don't know why, but maybe it's just the talk of fall.

which, again, just speaks to food associations going both ways.

And I'll say these two things because both of them are things I would usually only have – in particular places, and I'll bet you'll be able to guess where, and not that frequently because I didn't go to these places all that often, but they would be either, because I don't think, or very rarely would I find both in the same place, either Elephant Ears or Funnel Cake.

association so this this occurred to me there's i i do love that liminal space i love that transitional space and for me i i need to start keeping a notebook next to my side of the bed because things will pop into my head like right as i'm falling asleep or like the moment i wake up and i really need to write this stuff down so the one today that occurred to me was not so much a food association as it is just sort of like a cuisine is the wrong way to put it but it's so there was a time very very very early this year so it would have been like march right and it had warmed up outside just enough that i thought i just got a hankering i was like i'm gonna fire up the grill and there are people out there that'll grill no matter what the weather is and those people are stronger and have more fortitude than i do and probably you know a more they have a better sense of self all that but i did it and the one comment that really stuck with me is my wife said thank you for cooking summer And I thought, that is such a nice way to put that.

And it's, I'm a charcoal guy, right? I like lump hardwood charcoal.

I like regular charcoal briquettes if I can't get the good stuff.

I don't grill on gas unless I'm working in a restaurant, right? Or in a kitchen, a professional kitchen.

Because, yeah, you can grill on wood in a professional kitchen, but that's too much work for me.

Like, I will 100% admit right now, the risk-benefit ratio there is not...

That's high risk, low reward as far as I'm concerned.

I did that and it really did sort of capture it.

It's that it's a kind of smoke you don't get from smoked meats if you go to a barbecue place.

It's a kind of smoke you don't get from cars on fire in your neighborhood, right? Like it's a very particular charcoal smoke that you get with the bitterness of the meat or corn or whatever it is on the actual grill surface.

And yeah, at least for me and for my family, that flavor together is just capital S sucker.

Yeah.

So it's nice to know that I can just do that.

And I bet you that

all that like when you smell any of the like new car smell, like, oh, that's volatile organic compounds that are going to give you cancer.

I'm sure it's the same thing with this.

I'm sure that smoke is like we're going to find out it's like super bad for you.

I kind of don't care.

There's lots of things that are super bad for you that are also delicious, and I partake of those things too.

Well, and, you know, thinking of smell, when I mentioned the leaves down in Florida, when I was down in Florida, that was never accompanied by the smell that usually up here, it was just the sound.

So that was another part of the disconcerting.

But sticking, I guess, with that, I'd say that my food association, I don't know, something you said reminded me of this.

I don't know why, but maybe it's just the talk of fall.

which, again, just speaks to food associations going both ways.

And I'll say these two things because both of them are things I would usually only have – in particular places, and I'll bet you'll be able to guess where, and not that frequently because I didn't go to these places all that often, but they would be either, because I don't think, or very rarely would I find both in the same place, either Elephant Ears or Funnel Cake.