PotLuck_EP01_Transcript.txt 00:00:05:11 - 00:00:07:08 Erich Everyone, welcome to the potluck. 00:00:07:20 - 00:00:12:15 Phil Where we talk about the serious things in life, which are potatoes, eggs and onions. 00:00:13:12 - 00:00:17:10 Erich So how was your week, Phil? Anything interesting? 00:00:17:20 - 00:00:24:15 Phil Oh, you know, just the usual. Just the usual. Churning through a vast amount of people coming to eat at my restaurant. What about you? 00:00:24:15 - 00:00:26:22 Erich I tried the tortilla at Bar Antonio last week. 00:00:28:05 - 00:00:30:11 Phil Oh, yeah! That is one good tortilla. 00:00:31:00 - 00:01:03:03 Erich Yeah, actually, I was just once in Bar Antonio, and I had some pinxos, and somebody told me, you didn't try the tortilla, it’s the best tortilla in town. And I was like, no. So I went back and had a tortilla and a Gilda, a really good, the tortilla. There is a video on Instagram. We should view it later. And yeah, with lots of caramelized onion, the potato was really soft and was also medium raw and in the middle. 00:01:04:15 - 00:01:08:23 Erich And yeah, I would say it's part of my top three tortillas right now. Here in San Sebastian. 00:01:09:01 - 00:01:27:17 Phil Yeah, for me is definitely one of my favorites. I went to Bar Antonio's specifically for the Tortilla when I was still in in San Sebastian. And it's like I heard about it. Like I heard people talk about it sort of like, Oh, and then I saw photos of it on social media sort of floating around and it looked so different. 00:01:27:17 - 00:01:50:07 Phil And like the others are, of course, because it's just first of all, it's huge, right? It's like they stack it really, really high and this is completely different than like a Yeah. And then it's just like full of, of caramelized onions but also really, really cooked down caramelized green peppers, which I hadn't never really seen before. And I went to specifically for that and it was like, it's definitely in my top three. 00:01:50:07 - 00:01:51:09 Phil It's super, super tasty. 00:01:52:02 - 00:01:59:01 Erich It's in the tortilla Barnett store also has a little bit of green pepper, doesn't it. 00:02:00:07 - 00:02:17:15 Phil Really? I wouldn't know, you know, because I never actually got to try to talk to Mr.. I've never actually managed to get one of the spots, no matter who I try to bribe or convince. How many friends in high places I had. I never actually managed to get a slice of that. It was always sold out. 00:02:18:00 - 00:02:43:23 Erich Of my bar next door. Uh, for many people is the, the, it has a specialty in San Sebastian and there is this whole myth around the, because you have to bulk your slice of tortilla 2 hours before they open and you can only do that going to the place and putting your head under the window and asking to write your name. 00:02:44:14 - 00:03:14:17 Erich And there is usually a queue of people booking their tortillas and it has become like a thing. Then you enter, you usually start with with some drinks, maybe a tomato salad is also famous, the two letters also famous. And then the guy comments. And Nestor himself and everybody is whispering around like I tried to eat and raises his own chicken for the tortilla and then like things like that. 00:03:15:13 - 00:03:44:00 Erich And he he'll lead us to tortillas and they start calling by name. And if you don't show up, you miss your tortilla. And there's usually always like some, uh, some eaters that go there probably every day. And these are like 150 year old Basques from the city. And you don't see them. Probably that's their secret for a long life, having their tortilla. 00:03:44:00 - 00:03:45:20 Phil Yeah. And I mean. 00:03:46:02 - 00:03:59:16 Erich And it's really nice. It's yellow, yellow, yellow. Like, like The Simpsons usually, like with on the middle. Uh, and yeah, it's, it's worth the, the whole thing, making the booking and everything. 00:03:59:19 - 00:04:01:02 Phil You think that I give it to them? 00:04:01:20 - 00:04:06:23 Erich Uh, it could be definitely. These are farm acts or short course. 00:04:07:04 - 00:04:24:20 Phil And I mean, you know, like, this is the cool thing about tortilla, right? Because obviously there's this whole, you know, mythical feeling that you have with a lot of these Spanish places where, like, you have a place that does one thing extremely good and it's like far away or you have to walk or like whatever. And that adds a lot of the the kind of like feel to it now. 00:04:25:03 - 00:04:57:05 Phil But at the same time I like like tortillas for me, like a really good representation of what makes really good Spanish cooking, which is super simple ingredients but prepared in a, in a very, you know, expertly and craftsman like manner to create an end product that sort of transcends the simplicity of those ingredients. And I mean, just potatoes, eggs, onion, olive oil, you know, and it's like purest form and some salt. 00:04:58:16 - 00:05:05:06 Phil And you can have a really average tortilla and you can, you know, depending on how you make it, you can make something that's just absolute luxury. 00:05:05:13 - 00:05:35:11 Erich Yeah, it's actually super simple to make. It's actually something I learned quite late to do. I was I was already a cook for a couple of years and I was working here in Spain and it was like something like not knowing how to make a tortilla. It was quite like, really, you call yourself a cook and yeah, and there are for things that are not so obvious and energy. 00:05:35:11 - 00:06:03:16 Erich You watch the video of about Antonio when they do the tortilla, once they put the whole mixture with the potatoes and everything to the to the pan, they break it before swapping it. Also before flipping it and there are also many things like the eggs should be at room temperature. Many times I put the, the mixture of the potatoes while it's, while it's still warm. 00:06:04:22 - 00:06:36:23 Erich There's of course you can do this if you're making like one tortilla for like for a bar or something. If you're going to have like tortillas for service, you usually have everything on the fridge. There's a lot of people that adds olive oil to the mixture. Uh, yeah. I've seen many people that are egg yolks. Then there are some people that cooks the the potatoes until they're almost crispy like light brown. 00:06:38:02 - 00:07:05:16 Erich Others, they just this point you don't oil until it's soft. Yeah, my top three is definitely Antonio. And then there is another bar here in San Sebastian called Alamo, and it's about a probably the only highlight they have is Topeka, because otherwise they have like just beer and and ham on. So not like not nothing crazy cook there. 00:07:05:16 - 00:07:25:00 Phil Yeah, yeah. I mean, that's cool. Now that like, you know, that like a good tortilla is enough to put you on the spots so a bar Antonia for me is definitely one of my top three as mentioned before, just because it's like all the flavor you get from the cook, the onions and the peppers, it's just amazing. The texture is super nice. 00:07:25:00 - 00:07:49:12 Phil Then among my other top three is also by Raphinha, which is in in London. And you know, you're talking about cooking potatoes earlier, you know, and that's why I really learned how to make these. And they actually, apart from sort of like cooking the onions separately and making like a really classic sort of like sweat down caramelized onions and then mixing that in afterwards. 00:07:49:20 - 00:08:10:14 Phil They also take the potatoes and make them into potato crisps, potato chips, so they're soaked in water, a deep fried in the salt them. And so they're like very nice and crispy and then they add them into the mixture and fold them in really, really gently. So not to break up the potatoes. And then they let the whole thing sit for a while. 00:08:10:14 - 00:08:44:16 Phil So it like soaks up all the liquid from the eggs. But you don't want to stir because you want to maintain all these layers of potatoes. You want the potatoes full as possible, right as whole as possible. So then when you ladle it into a pan and you make the actual tortilla, you have all these different layers of potatoes inside which are all obviously, you know, fried and brown and, you know, super tasty and like super crazy because like, I saw that the first time I was like, this is a completely different way of making this than what I've ever seen in Spain. 00:08:44:16 - 00:09:06:02 Phil And it works really well. It's like it gives you advantages and disadvantages. You get all the layers, it's cool and you get a little flavor, but like you can't, for example, you know, break it like you say in the beginning where you pull the edges in towards the center to kind of control the cooking. So you are bound to have a thing that's brown on the outside, right? 00:09:06:02 - 00:09:39:14 Phil Because you have to cook it longer so that the inside is cooked enough. And also they were quite small size. They were sort of like small individual tortillas rather than a big one that you can cut into slices. And then one of my top 50 experiences by far must that it has to be at a restaurant called Casino in Nevada, sort of like 2 hours drive from San Sebastian, which was a I mean, I'm sure it's still open, but it's like it was so cast away in the middle of the forest that I have no idea. 00:09:39:14 - 00:10:09:24 Phil I've never heard about it. I tried to look it up, but could find very little about it. My friends took me there and I remember that this place was also very supportive of the they were doing different sort of grill things also, but Vitoria was this sort of standout dish. And when we arrived we asked whether we could keep it to the kitchen and so the head chef, the owner, was just this old woman who was making up enormously enormous pans of tortilla legs. 00:10:09:24 - 00:10:36:17 Phil I mean, those things stayed. I don't know whether in my memory it's just warped and I'm just kind of like a mess to make in into sort of Amazon one of these like sort of like huge proportions. But I remember watching her cookies and then just flip them by hand. And I know, like we both know that tortillas are very fragile things that can very, very easily just kind of like flow off the side of the pan and completely shatter all over your stove. 00:10:38:02 - 00:10:50:04 Phil And that tortilla I remember was really a sort of like a sort of time stopping moment. You kind of aided and you were sort of like, wow, how come that this thing is so extremely delicious? 00:10:50:04 - 00:11:05:16 Erich When you say by hand, you mean it was flip like a pancake? Exactly. I've seen videos of that. But like, you know, this cannot be real. Like a guy flipping like a really big tortilla. This is like a pancake that I would never do that. Actually. 00:11:06:14 - 00:11:40:20 Phil I have tried and succeeded and I've tried and failed spectacularly. I mean, I remember when I was cooking in a restaurant at Spanish restaurants and it was open kitchen and I had spent the night making a lot of this and then had some mix left over. And it was this sort of custom that at the end of the night it would make the rest of the mix into a great large size so that the, you know, the dishwashers and the waiters and the rest of the cooks that were still in the restaurant had something to eat before they went home. 00:11:41:00 - 00:12:03:01 Phil And I was flipping all the pasta by hand in the restaurant just because I was so used to it. And I was making I mean, I'm like 100 yards a day and and I started making this big size tortilla. And so there was still customer sitting at the bar. And I go to flip it and, you know, it's a greasy it's a greasy business making tortilla. 00:12:04:17 - 00:12:36:16 Phil And I sort of slid and try to catch the dirty about half of it, but only half of it. And the other half just kind of like cuts from my, from my frying pan and splattered all over to just like freshly cleaned work surface there. And that was the worst thing. The worst thing was that obviously all the customers that were still drinking at the bar saw me and you know, as if the embarrassment wasn't big enough I sort of turnarounds and one of the guys looks at me dead in the eye, completely serious and says, you deserve that. 00:12:37:13 - 00:12:38:03 Phil I could be. 00:12:38:13 - 00:12:39:15 Erich Forgiven for. 00:12:39:15 - 00:12:42:24 Phil Being so arrogant. So. 00:12:43:22 - 00:13:10:23 Erich Yeah, I had something similar. I was cooking a staff meal, family meal, and it was tortilla and I didn't know how to do it at that moment. And at the moment of flipping the tortilla, everything was full of egg and on the on the stove. So the burned everybody was hungry, waiting for the meal, whether it's good or. 00:13:11:13 - 00:13:13:12 Erich And that was also memorable. 00:13:14:23 - 00:13:37:20 Phil Yeah, but that's the thing though. Like making a tortilla is like it's simple enough, but it's not actually that simple. If you want to make like for me, I don't know about you, but like for me every time I make a Tasya it's not a routine. Every time it's like playing around with it's putting it on the he is moving it after he eats, you know, tucking in the edges, especially if it's like a fat tortilla, you know. 00:13:38:04 - 00:14:00:16 Erich Yeah. It's always there. It's always attention. It's not something you throw in the pan and forget about it. You have to look that everything is in its place. Yeah. Another trick that I learned is if you have, like, oil and squeezer in a bottle when you already have the tortilla to put some drops on the on the border of the pan. 00:14:00:16 - 00:14:06:03 Erich So the oil goes in and that helps a lot, but it doesn't state on the borders. That's a good one. 00:14:06:03 - 00:14:24:24 Phil Yeah, I do. I do the same thing now and I think it's kind of like, you know, I mean, like, it's very important to note that tortilla is not an omelet. Right. But it's kind of like with making omelets. I do think it's, you know, like if you if you've ever tried to make an omelet in a pan, that's not really seasons or that's not nonstick. 00:14:25:08 - 00:14:45:15 Phil It's just never works. Like it's absolutely impossible. And you try to make it nice, but, you know, you're just going to end up making scrambled eggs and be really disappointed and ashamed of yourself. But if you have like a super nonstick pan that you like all useful whatever, crepes or pancakes or omelets, then like it's relatively easy for me. 00:14:45:15 - 00:14:55:11 Phil It's the same thing. Like, you know, like you can just not make a tortilla in a pan that's not seasoned nicely or that's not completely nonstick. It's just a recipe for failure. 00:14:56:10 - 00:14:57:02 Erich Yeah, I agree. 00:14:57:02 - 00:14:57:14 Phil Absolutely. 00:14:58:08 - 00:15:25:07 Erich And I was thinking about the color we were talking about the other day. Um, color or no color? Well, I think either no color or just a little bit of you see the TORTILLAS partners. So for instance, I just have like a just, just a little bit and not over the whole surface of the egg. That's actually something that is not acceptable here in Spain. 00:15:25:11 - 00:15:38:12 Erich You see, I think the other that is completely brown people want to it is this. And on the other hand, if you see a completely yellow with no no browning at all, that's fine. That's okay. 00:15:39:02 - 00:15:55:05 Phil That's totally fine. Yeah. And you know, I've asked myself why that is because I also like to see that that doesn't have any color, but it completely speaks against all my sort of like logical thinking in my professional sort of mindset, you know, as a, as a chef. 00:15:55:05 - 00:15:58:03 Erich Yeah. I like Browning. I always want something. 00:15:58:03 - 00:16:00:12 Phil Browning as a flavor. Yeah, but I. 00:16:00:12 - 00:16:14:18 Erich Guess. I guess it doesn't apply to eggs. Maybe I like the brown of our next. I don't know. Maybe. Yeah. You make our normal. You also want it to be yellow or just a little bit of browning. 00:16:15:21 - 00:16:45:19 Phil Mm. Yeah, I guess you're right. I guess you're right. I mean it's sort of like it's kind of like comparing sort of like very classic French omelet to like a countryside style French omelet, you know, where it's sort of like more rough and brown on the outside. I think it's also textural thing, you know, like much more gentle cook the it has that sort of like bouncing this to it and then also you know also the big sort of like controversy is, you know, is it fully cooked through or is it medium rare? 00:16:45:20 - 00:16:48:15 Phil Not. 00:16:48:15 - 00:17:15:06 Erich And that's so, you know, because people here love their tortillas, medium rare or a little bit raw. And. Yeah, and abroad, that's not acceptable. Like in Germany, for instance, Spanish restaurants in Germany, they would send it back to the kitchen like non world what is it is raw. You won't get salmonella. You can do this. Yeah. And here it's completely the opposite. 00:17:15:20 - 00:17:28:05 Erich I mean, you can see a through cooked. Yes. And some parts. But like the special ones, they they're always they're always wrong. 00:17:28:05 - 00:18:01:06 Phil Yeah. You never you never see like a you never go to a place where they say a lot of capacity cooking. You get a fully cooked I think a fully cooked tortilla has its place in like in like sort of more like dove like bars, kind of like more trashy places and especially like in in Boca, they use, you know, in sandwiches I think a fully cooked of the has its place but yeah for sure but I mean and then again it's like important that it's not like completely raw, you know, it's like, it's just like more gently warmed through and not fully cooked, you know? 00:18:01:06 - 00:18:16:11 Phil I mean, like, that's also important. Like, I've also had tortillas where they like, that's have come out from like, inexperienced chefs and it's just super runny liquid in the sense. And I was like, Man, come on, it's a bit too much. And they're like, not supposed to be like, This is medium rare. And I'm like, General, there's a difference. 00:18:16:11 - 00:18:20:13 Phil Also between sending a steak medium rare and sending it out cold in the center, you know? 00:18:20:21 - 00:18:44:02 Erich Of course, yeah. Yeah. Then you have here is a supermarket tortillas that you can buy in the supermarket, which are horrible in general. I've never had a good one. They started actually to sell here and that's that's okay. I think that's that's a good solution. Like the potatoes and the onions are already pre-cooked and then you put the eggs and make your mixture. 00:18:44:11 - 00:18:50:10 Erich So you make a like a tortilla and then minutes food because well what, what takes the longest is to cook the potatoes. 00:18:51:12 - 00:19:10:23 Phil Yeah. I mean, I guess so. Like, I mean, I guess that's acceptable, but I mean, that's only as acceptable as buying like a pre peeled banana, sort of like vacuum packed into a plastic casing, you know, where you kind of like I mean, I guess you did do a little bit of the work for me, but I'm not sure that that is more morally acceptable. 00:19:11:04 - 00:19:42:11 Erich And I also saw like in this kitchen that we're making up test with microwaving tortillas and like having the pre mixture. And of course it took super long, but it was surprisingly tasty, uh, so that the, the microwave needed to be set up on a specific what. And also, I don't know, it was like 12 minutes cooking, something like that and then it came. 00:19:42:12 - 00:19:43:04 Phil Out not too bad. 00:19:43:14 - 00:20:10:09 Erich Yeah, it came out in a and of course this was cooked in a lot like in a, in a glass tray and it came out the whole thing and, and, and it was stick. You won't like, like take a slice out or anything, but the flavor of it perfectly worked. And that's the other thing. Like most places they, they will microwave your tortilla for like 30 seconds or something when you ask for it. 00:20:11:13 - 00:20:24:05 Erich Yeah. And that's also like a key moment if you overcook it on the microwave, then it's over. You get this overcooked back that that makes no sense at all. 00:20:24:05 - 00:20:46:06 Phil Yeah, I know. Totally. But like. Yeah, I mean, my microwave, when you microwave for too long, it's not the most enjoyable thing I mean, I can see the sort of like I've never had a supermarket, pizza, all microwave. It will be a piece of the it never had a supermarket tortilla but I can see the sort of like microwave thing. 00:20:46:06 - 00:20:50:01 Phil So like you mix the mix, you mix like everything together and then you just microwave it. 00:20:51:23 - 00:21:24:07 Erich Like, no, no, not like usually in supermarkets you get the whole tortilla, which are pretty cool. Yeah, of course. But the only I think they're made with a powder or something because it doesn't taste like real eggs. I can imagine like. Like an industrial scale. They would do it like that. But I was the other thing was you can do your pre-cooked potatoes and you buy your own eggs and you mix the whole thing and you can do it like on a pan, like a normal tortilla, or you can put it in a train and microwave it. 00:21:24:07 - 00:21:33:03 Phil I mean, that's pretty that's pretty cool, actually. That's pretty like I get that, you know, you don't have to look after it. You can just put it in the microwave, set the time out, you can do some other stuff, you know, like exactly. 00:21:33:03 - 00:21:46:05 Erich I mean, cultural early. It's shocking for Spanish people like because but I mean like a Korean student wants to have tortilla and then minutes, you know, it's perfectly fine. 00:21:47:08 - 00:21:53:06 Phil Yeah, yeah, totally. But it is a bit of a blasphemy for sure. 00:21:53:06 - 00:22:27:00 Erich But then I remember there is this food critic here in Spain called Samples. And I had a guy called LA like Astronomia from 2005 and he was he had like a section only of the best tortillas and he would write like, like a micro article about each one, like how they cook it, how they, where they get the eggs from and he would point them like 1 to 10 points, which is a better figure. 00:22:27:01 - 00:22:42:09 Erich And I don't know, I think that that guide is, it doesn't exist anymore. Uh, but yeah, it was, it was quite an important food guide, restaurant guide here in Spain. 00:22:42:09 - 00:23:06:13 Phil Yeah. Yeah. And again, like, you know, it's like crazy how people get fixated on such a sort of like quintessential food item, like something so humble, but then, you know, it gets made into something very special. I mean, it's the same like, you know, say, for example, pizza, right? Like is, is a bit of dough with some toppings or by how much can you put to all the all the separate parts of what makes the dish? 00:23:07:11 - 00:23:25:09 Phil You can make it become something really, really humble but really, really special. And I mean, Spanish, you know, the Spanish food culture celebrates itself so much. You know, this is one of the things that makes this, you know, super beautiful for me. They really celebrate this sort of traditional, quintessential Spanish things. 00:23:27:08 - 00:23:58:07 Erich And and it's funny because they can become even super Nazis about it, like politicians with their pie. Yeah, they can. Really aggressive if you mess with that. You know, I can remember a few years ago this was 2016 and Jamie Oliver posted like and this is my take on Baja and and it was I think it was chicken wings. 00:23:58:07 - 00:24:01:01 Erich I don't remember what else. And essentially. 00:24:01:01 - 00:24:02:07 Phil So if I should say. 00:24:02:14 - 00:24:09:13 Erich Got super aggressive like super aggressive like trolling him, like insulting him really hard about it, you know. 00:24:10:15 - 00:24:11:05 Phil As it should. 00:24:12:15 - 00:24:26:17 Erich But those are valid reasons. If you go to the south, to Andalusia, they're super fine with messing around with like making gazpacho with whatever foods that you could make, mango gazpacho. And that would be okay. It would be fine with me. 00:24:26:23 - 00:24:27:06 Phil Yeah. 00:24:27:12 - 00:24:30:18 Erich Who would you ask how the perfect tortilla should be? 00:24:31:11 - 00:24:32:15 Phil What would I ask? 00:24:33:21 - 00:24:35:23 Erich Or to development procedure? 00:24:36:22 - 00:24:58:05 Phil Yeah, I would also, a buddy of Middle Australia knows a lot about tortilla and so I mean, these are stuff I very much admire and I mean, he's one of the guys who I mean, when was this? 2014, I think ages ago. He really sort of like it might have to game up, you know, another level for sure. 00:24:58:14 - 00:25:00:21 Phil Yeah, he's a game, I would have no doubt. 00:25:00:21 - 00:25:31:20 Erich So I think I would ask, have you received at all from AMA in Tolosa? They, they do a super nice tortilla and they make tortillas of many different things. And I think having he's probably one of the young faces of Basque gastronomy, he has a project of making a fine dining restaurant and Kobe game so he can make it, but he probably will in the next few years. 00:25:33:11 - 00:25:43:11 Erich Yeah, I would ask him to send me an audio about what are his what what would be the most important things for him about the tortilla. 00:25:44:18 - 00:25:45:24 Phil Yeah, it would be great to hear from him. 00:25:46:08 - 00:25:50:05 Erich So and then onion. No onion peppers. No peppers. 00:25:51:12 - 00:25:58:19 Phil So I think for me it has to be onion. Onion has to be inside like they're like caramelized sweet onion flavor is for me. 00:25:59:02 - 00:26:21:23 Erich I must there is a lot of people that don't like onion in their tortilla. And for me, for me, it was also impressive to see like I actually think that bananas are just a little bit of green pepper. And that's also something that you wouldn't expect if they're telling you this is the best tortilla in town, you wouldn't expect to have green peppers in it, you know. 00:26:22:08 - 00:26:28:11 Phil Yeah. Do you think that's actually quite like a sort of like best move to put a little bit of green pepper inside and. 00:26:28:20 - 00:26:52:12 Erich Could be I mean, there are variations on on the tortilla from different regions. I don't know if that's something from here or or is that something common in other regions. I know, for instance, that in Galicia they tend to cook the potatoes more like making it almost crispy. By the way, have you ever tried to do it just with potato chips, like bag potato chips? 00:26:53:19 - 00:27:12:00 Phil No, but I mean, like after I saw how they were doing it, where they were making their own chips, that worked so extremely well because of the layers that it gave. That's I've wanted to try it, you know, just kind of like putting it in the eggs and just letting them sit without breaking them up and just letting them soak it all up. 00:27:12:11 - 00:27:14:12 Erich When they themselves. 00:27:15:16 - 00:27:45:10 Phil No, no, no. With like bought once and then you have to sort of like and I mean then you have crazy flavor combinations. I mean French onion dip burritos. Yeah. You know, hey, cheater Korea. If you go to the States and you open a a free Spanish fusion restaurant, you make hot, flaming Cheetos tortilla for sure. We're going to be the next Guy Fieri. 00:27:46:11 - 00:27:57:18 Erich So we're running out of time. Do you have any any to recommendation about the an Instagram profile or something interesting that you saw in the last week's? 00:27:59:07 - 00:28:19:13 Phil You know, regarding tortilla, right? No, no. I think everybody should go check out. But Mr.. People who have not heard of them or or ever been to San Sebastian, Vanessa's recently been more and more active on social media. And you can have a little glance into something that's a quintessential restaurant in in the Basque country. 00:28:20:13 - 00:28:37:04 Erich Yeah I would I would recommend but Antonio which is also active on social media and they they recently posted a video about how they make their tortilla, which is quite informative. So what should we talk about in our next session? 00:28:37:17 - 00:28:49:06 Phil Next session? I think we should talk about fried chicken. Fried chicken? Yeah. It seems everybody loves fried chicken. I think it's becoming one of the most popular foods in the world. And we've for a long time. 00:28:49:11 - 00:28:57:18 Erich But like a broad spectrum, like fried chicken. Yeah, America, I think, is Latin America absolutely. 00:28:58:06 - 00:29:12:21 Phil Transcends the fried chicken in its glory, transcending the worlds, uniting everybody, I think, again, is something so humble, but something that we can go really in-depth about. Amazing. I'm going to go eat some DNA. 00:29:13:23 - 00:29:17:13 Erich Yeah, me too. I actually have good tortillas. Bars just around the corner. 00:29:18:13 - 00:29:24:17 Phil Yeah, I don't. Unfortunately, I have to make my own, but. Yeah. All right, so then I'll see you next week. 00:29:25:02 - 00:29:27:11 Erich Then as we.