S01E01 - Samantha Russell and the Case of The Leaning Chimney Cones

Welcome to the show that turns obscure recipes into awesome conversations, Cookbook Obscura! This week, the gang welcomes Samantha Russell to help crack the Case of the Leaning Chimney Cones. We'll wade through too much bologna, mix a few drinks, chat about DB Cooper, and realize parsley could very well save the world. 

Sam is a sketch comedian, glassware-inspired mixologist, vintage clothing enthusiast, and cat ambassador. She has been a member of sketch groups Secret Pants, Goat Rodeo, and Youth Large and one-half of the comedy duo Russell & Craig.  Sam can be heard on her podcast "Should I Keep This?" and seen on Instagram in pictures with her cat.

Want more weird recipes in your life? Don’t forget to hit that subscribe button and share this show with your friends. Wanna see what we’re eating? Then check out our YouTube channel for the complete video of this episode and our Insta for the recipe and behind-the-scenes clips.

And now... Let's eat!

Show Links
Samantha Russell Instagram
The Should I Keep This? Podcast
Nancy Drew Cookbook on Amazon
Club Shampoo in Philly
The ZipStrip Herb Stripper Kitchen Gadget
All About DB Cooper

Grab the recipes on our Instagram
Watch the show on our YouTube
Connect with the show on our Facebook

Transcript

The Cookbook Obscura Podcast
Season 01
Episode 01
Sam Russell and the Case of The Leaning Chimney Cones

[MUSIC INTRO PLAYS]

Ralph Andracchio  
Welcome to the show that turns obscure recipes into awesome conversations... Cookbook Obscura! Do you like odd food combos? Or cookbooks with weird merchandising tie-ins? How about bologna as a vital ingredient? If so, then you found your new favorite podcast. This week. The kitchen staff welcome Samantha Russell. Sam is a sketch comedian, glassware inspired mixologist, vintage clothing enthusiast, and cat ambassador. She's been a member of the sketch group Secret Pants, Goat Rodeo and Youth Large, and one half of the comedy duo Russell & Craig. Sam can be heard on her podcast "Should I Keep This?" and seen on Instagram in pictures with her cat. Want more weird recipes in your life. Don't forget to hit that subscribe button and share this show with your friends. Want to see what we're eating? Then check out our YouTube channel for the complete video this episode as well as our Insta for the recipe and behind the scenes clips. And now... let's eat!

Ralph Andracchio  
Alright... hi everybody. 

Shannon DeVido  
Hello!

Ralph Andracchio  
We're ready. We're doing it.

Shannon DeVido  
We're doing it. 

Ralph Andracchio  
We're doing it.

Aubrie Williams  
We're cooking together some obscure Nancy Drew

Shannon DeVido  
Cooking together... we should have a theme song. 

Aubrie Williams  
Oh yeah.

Ralph Andracchio  
We should. Do we know anyone?

Shannon DeVido  
Cookin' together and throwin' up later.

Ralph Andracchio  
This first recipe looks like I threw it up later.

Aubrie Williams  
Yeah. But before during and after...

Shannon DeVido  
It's... you're just baby birding it. You're pre-baby birding it.

Aubrie Williams  
Oh no, this is this is not great out the gate saying we just baby birded this into the bologna but hey, guys, check it out, 

Shannon DeVido  
It's kinda what it looks like. 

Aubrie Williams  
It kinda looks like we did.

Ralph Andracchio  
So if anybody's wondering... if somebody has happened upon this podcast and you're saying "What are they talking about?" You found Cookbook Obscura, where we find obscure cookbooks and obscure recipes and we actually make them and force ourselves to eat them with friends and high jinks ensue. Yeah. 

Shannon DeVido  
But Shannon doesn't 

Ralph Andracchio  
Shannon doesn't.

Aubrie Williams  
The big reveal Shannon is the only smart one here.

Ralph Andracchio  
Well done Shannon.

Shannon DeVido  
I do what I can. This is why you you bring a podcast to others and then you make the rules where you don't have to eat it. Being in charge is fun.

Aubrie Williams  
Ralph and I are taking one for the team. You know, and our wonderful guests. First up we're cooking the Nancy Drew Cookbook: Clues to Good Cooking which is odd that it's named that

Shannon DeVido  
Because there's nothing in there that is good... or considered cooking,

Aubrie Williams  
There's fresh toast and there's waffles but other than that all of them are a little off center for sure.

Shannon DeVido  
Where... Can someone buy this cookbook? Is is the question I have. 

Aubrie Williams  
You can purchase it on Amazon. 

Shannon DeVido  
Oh, excellent. So everyone watching... 

Ralph Andracchio  
Maybe we can put a link. 

Shannon DeVido  
Oh we will put a link How much do you hate yourself?

Ralph Andracchio  
$19.95 much? Okay, great.

Shannon DeVido  
Oh, that's about where I'm at.

Aubrie Williams  
Let's say yeah, this is not exciting content. I'll look this up later.

Ralph Andracchio  
We'll put it in the show notes. 

Aubrie Williams  
Cool. Perfect. 

Ralph Andracchio  
So anyway, we started this show because all of us love talking to each other. We love watching ourselves on Zoom calls. And we love cooking. I love cooking. I don't know if any of you love cooking.

Aubrie Williams  
I love cooking. 

Ralph Andracchio  
Okay, 

Shannon DeVido  
Shannon is not allowed to cook.

Aubrie Williams  
Yeah, that's... that was yeah, that was the stipulation.

Ralph Andracchio  
And also Aubrie, you found these terrible cookbooks. You want to say a little about what inspired you?

Aubrie Williams  
Yes. So I was actually given this cookbook by Kristen Finger's mother. I bought all of her old Nancy Drew's and this is actually our recipe today is called Leaning Chimney Cones. And this is The Clue of the Leaning Chimney. No, no cone involved in the title but Kristen's mom threw in this bonus. And I was like never gonna open it. And one night before bed I was like, let me just check this cookbook out like literally right before bed. And I opened to our recipe that we're cooking tonight. And I texted Shannon immediately and I was like, "What is this?" what it like this is like, better than most of the comedy I've done. It's real. It's real. It's real. unhinged. Is is what I'm saying. So yeah, thank you for joining us for this rollercoaster of a ride we're gonna go on together.

Shannon DeVido  
Can I ask a Nancy Drew question? 

Aubrie Williams  
Sure! Yeah, I don't know if I have... 

Shannon DeVido  
Is each recipe like is there a book that coincides with each recipe? Like, how many Nancy Drew books are there?

Aubrie Williams  
So I think there are over 100 and then they would continue the series like currently so there's there has to be hundreds at this - 

Shannon DeVido  
Oh so like after... who wrote it? Not Nancy Drew 

Aubrie Williams  
Carolyn Keene. 

Shannon DeVido  
Great. So after she died. I didn't know her name. I just assumed her name was Nancy Drew. Um, so after she died, then they kept going?

Aubrie Williams  
Yeah, she had ghostwriters. And also I think, I think Carolyn Keane was her pen name. I should have looked this up before we -

Shannon DeVido  
Oh like Shakespeare.

Ralph Andracchio  
Isn't that the singer that that wrote that Tapestry album, or am I thinking of somebody else? 

Aubrie Williams  
That's Carole King.

Aubrie Williams  
This is a Carolyn Keene.

Ralph Andracchio  
Sorry. I, yeah, Sorry

Aubrie Williams  
And one of the recipes is called A Keene Soup spelled like her last name. So no, not all of these -

Shannon DeVido  
So not really 

Aubrie Williams  
- not all of these recipes are named after the book titles, but most of them are, I would say 90 percent. And then there's Attorney Shrimp Sauce because her dad was an attorney. And then there's I think the rest of them are pretty much -

Shannon DeVido  
Okay, great. 

Aubrie Williams  
Some are like... yeah

Shannon DeVido  
To be determined, I guess. As we continue this journey,

Aubrie Williams  
We'll keep a counter of what is a book name. 

Shannon DeVido  
Okay so today... yes. 

Aubrie Williams  
Ding ding ding. We have a winner. Winner winner bologna dinner.

Ralph Andracchio  
I had to touch too much baloney today and let me tell you... never wanna do -

Shannon DeVido  
Boy is my stomach tired 

Ralph Andracchio  
Boy... do I have to shit myself

Aubrie Williams  
Let's save that for...

Ralph Andracchio  
That's that's the that's the after show for the Patreon. 

Aubrie Williams  
That is the after show. But for now -

Shannon DeVido  
Just Ralph in his bathroom. It's very quiet. Sort of.

Aubrie Williams  
That's on the Patreon

Ralph Andracchio  
It's ASMR content, for people who need it. Speaking of taking a long journey into the bathroom, we should probably introduce our guest. 

Aubrie Williams  
Yes, tonight - 

Ralph Andracchio  
If she didn't leave already.

Aubrie Williams  
Hopefully we did not scare her off. Tonight we are joined by the lovely Sam Russell and you can find her also on a podcast "Should I Keep This?" on Crossroads Comedy. And you can also in the past, you can look up stuff online. Because Sam was a member of Goat Rodeo, um, directed Goat Rodeo and was also a member of Secret Pants.

Sam Russell  
I'm delighted to be here.

Ralph Andracchio  
Yay!

Sam Russell  
I love weird food. So you know, lay it on me man. I'm in the right place.

Ralph Andracchio  
This is a big get to get for our first episode. It's all downhill from here. 

Shannon DeVido  
It's very true.

Aubrie Williams  
No, thank you for being the inaugural guest.

Sam Russell  
Oh, I'm honored. I am so down for this. I love weird cookbooks. I kind of collect like old cookbooks like the... I brought up like these Better Homes and Gardens ones and they always have like the weird gelatin molds... 

Shannon DeVido  
Salad Book!? 

Sam Russell  
Yeah and it's all jell-o molds. this salad book here is like it's what I love them. Because they're like they're beautiful photos and like drawings and stuff. And then the the recipes are bonkers. And you're like do people actually like this or was this like a thing that they did? Because they thought it was funny. I don't I don't know

Sam Russell  
Wait wait, there's no actual salad in the salad books, they're all jell-o molds?

Sam Russell  
There are some salad, there's just a lot of jell-o molds.

Sam Russell  
Sure, because when I think salad...

Sam Russell  
Oh yeah, it's jell-o. Yeah, yeah, 

Aubrie Williams  
Why not? Why not whip a salad up in a in a gelatinous blob and ah...

Sam Russell  
Cuz what could possibly go wrong like you know, putting salad ingredients into a jell-o mold. Like I don't. How does that make anything better? I don't just throw it in a bowl. It's vegetables.

Aubrie Williams  
Yeah, go to a bar in Delco you might get like a salad jell-o shot. It might just have a piece of iceberg in it.

Ralph Andracchio  
Was it like a future - like a futuristic thing because I know like the every - putting everything in gelatin was like big in the 50's like 40s and 50's, like like future oh, we're living in the future look everything's suspended and gelatin now

Sam Russell  
Maybe and I guess it's like about presentation like making it look fancier. But if anything goes wrong, you just wasted a lot of time and it's gonna look terrible. So there's a lot of it's high risk, low reward I think.

Ralph Andracchio  
When you're feeling fancy, what's your go to recipe for like, I want to treat myself tonight to something suspended in gelatin?

Sam Russell  
I'm going to be honest, I've never suspended anything in gelatin but I am...

Ralph Andracchio  
It doesn't ahve to be susspended in gelatin. What's your what's your fancy go to if you want to feel like a million bucks.

Sam Russell  
Fancy? See the thing is like if I'm it depends I kind of go low rent if I'm in a in a mood like but I guess it's more in a bad mood because I eat a lot of hot dogs and stuff where I'll be like, I'm gonna get I'm gonna get hot dogs...

Ralph Andracchio  
Look what Shannon's eating tonight!

Sam Russell  
Love hot dogs.

Shannon DeVido  
They're the greatest food of all time.

Sam Russell  
Yeah, but I don't know. I guess I make a good shrimp scampi. That's like a thing I do enjoy making.

Shannon DeVido  
Ooh that's very fancy.

Sam Russell  
Yeah, that's fancy. I'm trying to think because I do I love cooking. Um, but yeah, I'm kind of blanking but I yeah shrimp scampi is kind of one of my main go to's for it's it's easier and fancy. And I have done other stuff where I've done like rack of lamb and things like that. But these are like more complicated and I'm not going to do that all the time. Like if just on a like, Ooh, I'm feeling sassy tonight. That would be a scampi night if I don't have like the time to prepare.

Ralph Andracchio  
What makes it scampi? 

Sam Russell  
It's like wine and garlic, lemon juice, ah...yeah.

Aubrie Williams  
So fancy. You'r also... 

Sam Russell  
Yeah. 

Aubrie Williams  
You're also a great party host too. So I feel like you make a lot of recipes that are like fancy snacks

Sam Russell  
Themed. Yeah I do. Yeah, we do. My husband and I host a lot of themed parties. So we do themed snacks, and we'll do like a really dumb thing. It's a lot of times it's puns. We did. A lot of we did a Law and Order party and we would have we had a Maloney salad but has like melon in it and like we did a it was the the DA plate the cheese plate and all of the cheeses were named after all of the D A's and it was like prosecuco. You know like instead of prosciutto and I'm trying to think of all of the names of all of the cheeses but and then we did like a Game of Thrones party. So we did a lot of anything that was like featured in the show and we did like a lamb pie that had fingers coming out of it like Aria made that pie. We did trying to think, sorry, I didn't mentally prep for this. We did Breaking Bad and we did like scrambled eggs and green beans from Albertsons and like all of these like very specific references from the shows but yeah, we have a lot of fun. And then I make a lot of weird foods for people to come over and eat, cuz of course you want weird foods that I kind of make up and go here you go. Have fun. Welcome to my home.

Sam Russell  
Maybe the balogna cones will ah...

Sam Russell  
Next party I'm going to make these bologna cones I think.

Ralph Andracchio  
Oh boy.

Shannon DeVido  
Oh man. I'm sorry. Do you? Are you a good do you think that you're a good cook?

Sam Russell  
I think so. I'd like to think so. Yeah, I'm really bad at following recipes though. I'm like, I don't like following recipes. I'll just kind of read them and then I do what I feel like so that's that's a thing that I do and when I don't bake well for that very reason. Because I can't I there's I just can't do the exact stuff. And I get really frustrated where I'm like, No, I thought that was enough. And then the cookies turned out terrible. And I'm like I'm never doing this again. So I like to just kind of play around in the kitchen and I'll just go oh, this seems like it will go together and then you're like Oh good. This did go together. But then I don't remember how to make it later because they just kind of threw it together. If I like something that's always the problem.

Shannon DeVido  
Whatever Yeah, I feel like that makes a good like inventive cook, right?

Aubrie Williams  
Agreed.

Shannon DeVido  
You're not like, you know, you're not like a Lego box person. You're a person with Legos who makes interesting things.

Sam Russell  
Yeah. And I even I for a while I was getting those like mailed food kits. Oh, yeah. And I would get really frustrated when I'm just like, Oh, I'm supposed to follow this recipe but I want to add garlic powder like and I just kind of do it like at first I was like doing it and going no, gotta go buy the book. Like who cares? I don't know why I was following the rules so hard. But yeah, I have I just have a hard time. Sticking to a recipe I have to I have to do my own thing.

Ralph Andracchio  
Yeah, I heard I forget where I heard it. But like they somebody said that. Baking is science and like cooking is art. Because baking it's if you deviate, like temperature, time, recipe. Nothing's gonna work but cooking. It's just like, Yeah, I'll throw a little bit extra in here. See what happens and it's it turns out great. So that's why I like baking. I do bake but not so much like cooking just for your reason. Like I want to throw a little this in and see what happens.

Sam Russell  
I just want to try. You know what, I'm gonna put some lime zest in here and just see what happens. What's the worst that could happen?

Ralph Andracchio  
You get leaning bologna cones. Is what you get.

Shannon DeVido  
So you guys are talking about baking. Here's the this is why I want to preface this because there's there's a reason why Shannon is not cooking. I don't know why I'm talking about myself in third person. There's a reason why I am not cooking and it has to do with baking. So what I was 12 I have very vivid memories of this I we make Christmas cookies every year. And I was in charge of mixing all the stuff together. And so I used baking soda instead of baking powder or other way around. I'm not sure which one but it doesn't matter. So we made two or three dozen beautiful cut out cookies, sprinkles, the whole nine. Brought them over to my family's house. Everyone bit into them and they tasted like pure salt and so I was like what it's just baking in the thing it's the same thing. Why is it different? And then so anyway, I'm not allowed in the kitchen.

Sam Russell  
Ever since then

Shannon DeVido  
ever since then...that and trying to make grilled cheese in the microwave. But that's a story for another time. So anyway. There's a reason why I'm getting takeout and not making what the rest of you are making because if on top of making this horrible food, I would have made it 1000 times worse. And so I just wanted to preface there had to be a reason why I wasn't doing what you guys are doing. Also I have the tastebuds of a three year old but that's also not the point. All right, continue.

Sam Russell  
What if you made it and then by accident, it was really good.

Shannon DeVido  
I promise you it would not be

Aubrie Williams  
Here's my thought. I think you would just be like I hate radishes. I hate parsley. I hate. I'm just gonna eat balogna. You just have like maybe a bite of bologna. 

Shannon DeVido  
Maybe not even that 

Aubrie Williams  
A meat substitute. 

Shannon DeVido  
That's also true. I was not an adventurer... I'm not an adventurous eater. So I'm very grateful that you are Sam and that the rest of that Aubrie and Ralph are as well. You guys are my heroes and I'm gonna be over here eating like a 12 year old.

Aubrie Williams  
Anything for you Shan. 

Shannon DeVido  
You guys are the best. 

Aubrie Williams  
This balogna cone's for you cheers. 

Shannon DeVido  
It's like this Bud's for you. But balogna.

Ralph Andracchio  
Well do you want to do we want to talk about the recipe? Do you want to dive in?

Aubrie Williams  
Yeah, our first recipe is Leaning Chimney Cones and you can... we're gonna post the full recipe on our on our website on our social media, in case you want to make it at home. We're not sure that that's going to be the case. But honestly, after we eat this we'll see what our reactions are you might be real into it. Maybe you're drunk and only have bologna, radishes, parsley...

Sam Russell  
Cottage cheese.

Aubrie Williams  
Cottage cheese. You know everything that would have in a college dorm. 

Ralph Andracchio  
Or if you're a depression era mother of seventeen.

Aubrie Williams  
so for the record this cookbook was made in 1978 because we did think it was Depression era. Just based on this recipe alone. This recipe calls for 12 slices of bologna, six sprigs of parsley, two pimentos... which is a real serial killer ingredient. Four cups of radishes, a quarter cup finely cut chives, one pint cottage cheese and salt and pepper to taste.

Shannon DeVido  
There's not one ingredient in there that I want to put in my mouth. 

Sam Russell  
I also I was reading the pimento because at first I was like oh what do you pull the pimento... like one like pimento out of an olive, but it's not it's a pimento like a like a whole pepper.

Ralph Andracchio  
Yeah, I that's what I thought too. I was like, do I need olives for this? I don't understand. Didn't know what a pimento was.

Aubrie Williams  
Like a jat of pimentos, right?

Sam Russell  
Yeah. Yeah, but it's not like two pieces. It's not two pieces of like that like what the size of an olive. Is that what you did?

Aubrie Williams  
That's what I did. I did two in a pimento jar. This is where it gets fun guys. We have all different interpretations.

Aubrie Williams  
I gotta...

Shannon DeVido  
Wait, wait wait... did you take, like you got olives, and then you pulled the middle out? Is that what you did?

Aubrie Williams  
I bought a jar of pimentos and I took two from the jar of pimentos.

Sam Russell  
I'm picturing you with like tweezers like, whooop.

Shannon DeVido  
Yeah, I got really excited just now picturing you in the kitchen like, well, I don't know what else to do. So I guess I'm pulling the middle out of here

Aubrie Williams  
But you were supposed to do two, right? Ralph and Sam did you do two pimentos? Or did you do more?

Ralph Andracchio  
We were, but I didn't use them because I didn't realize they were bell peppers and I'm allergic so I left them out.

Aubrie Williams  
I'm so sorry Ralph.

Ralph Andracchio  
I didn't know what they were. I mean, I won't die. My lips swell up so I would look very sexy for a day.

Shannon DeVido  
Well.

Sam Russell  
I assumed that I was supposed to use the amount for what a full pimento pepper would be. So I did like a spoonful because I did a half recipe but I did a spoonful of what was in the like a jar a jar of pimento. 

Aubrie Williams  
Okay, cool 

Sam Russell  
but I also could have just been you know doing my thing because that was you know, I already told you I can't follow a recipe. So.

Aubrie Williams  
You're probably right it just says two pimentos but like their dice when you get them in a jar. So I wonder what a full pimento... Yeah, I just assumed what was an olive is a full pimento.

Sam Russell  
I'm not sure. This is part of the mystery, right? 

Aubrie Williams  
This this is a true mystery.

Sam Russell  
The Mystery of the Pimento and how much is it? And is Ralph allergic

Ralph Andracchio  
Are your lips blowin' up yet? We're not doing it right.

Aubrie Williams  
So so also a fun a fun thing. The recipe called for for you to peel the rind off the bologna and I will show you and I don't know if it will read and this is going to probably drip out the bottom... yup. So it said peel the rind off and I tried to peel the rind off Oscar Meyer but it's just a bunch of like thumb prints. You can't peel it off. So I just gave up after this. But I wanted to show the world that I tried.

Sam Russell  
I think I don't think mine had a rind either. Maybe yours didn't even really have a rind like maybe,

Aubrie Williams  
It has a little bit of a rind but not... I think it means like old timey baloney when you have like that like actual like waxy 

Sam Russell  
Yeah, like a casing kind of thing. 

Aubrie Williams  
I'm gonna put this on my plate because I think this is the one, but my thumbprint one.

Sam Russell  
I also enjoyed the recipe like really hammered hard on the bottom about garnishing with parsley because of how healthy it is. Like put a sprig of parsley in there because it's got so many nutrients and I'm going what? Parsley?

Aubrie Williams  
They, always Yeah, they have... wait let me, let me try and get to it...

Sam Russell  
I over like I put a lot of parsley OMG it's so wet. Mine is so wet, it's gross. 

Aubrie Williams  
At the bottom, it says a nutritional decoration. Insert a sprig of parsley into the top of each cone. Parsley is colorful and full of vitamin C and she said put a lot...

Shannon DeVido  
Is that true? I mean is it healthy like is this a thing that we should really know?

Sam Russell  
It's full of vitamin C. 

Aubrie Williams  
It says full of vitamin C but I honestly don't believe... I don't know if I believe everything in this cookbook. So I'm gonna...

Ralph Andracchio  
Speaking of parsley, I want to plug a little kitchen gadget that I have. I don't know if anybody else has these but,  if you can, if you're watching this on YouTube, you can see this. It's a little bowl and it has a little like shaft coming up the side of it and there's different size holes in it. So if you have parsley or basil or thyme or anything that you have to pick the leaves off, you just stick the stem through here and pull it and everything ends up in the bowl. 

Sam Russell  
Oh, that's nice. I like it. 

Ralph Andracchio  
I use this all the time. Get one of these. It's so good. It's like eight bucks on Amazon.

Shannon DeVido  
That's awesome. Why would you even think to purchase that? 

Aubrie Williams  
Yeah, why? What was the initial reason?

Ralph Andracchio  
Because I actually I saw it I think I saw it on a cooking show. And I was like, I gotta get me one of those. And they were right. It was just...

Aubrie Williams  
Yeah, yeah. It's gonna come in such handy because parsley is involved in a lot of these. I'm not even joking.

Shannon DeVido  
Very healthy.

Sam Russell  
Yeah, they got money from big parsley.

Aubrie Williams  
They have one grapefruit recipe, which also I believe has vitamin C, but 1000 parsley recipes, so...

Sam Russell  
It also - maybe they just got like one of those bunches and it's so big that they're just well I got to use all of this. So let me just make all of these recipes and just add some parsley to it.

Aubrie Williams  
Maybe Carolyn Keene's family was like the big parsley distributor. 

Sam Russell  
Yeah that could be it.

Aubrie Williams  
She made zero on the Nancy Drew series, ah franchise.

Ralph Andracchio  
And I now I have a giant bowl of the filling left that I don't know I've been munching on it. It's actually not bad.

Aubrie Williams  
I tried it too and it tasted like weird coleslaw, but not in a bad way. Like I'm not kidding. I'm not kidding. Did you try it Sam?

Sam Russell  
I did. And I didn't hate it. I, cuz I'm sitting there making it and I'm going radishes, and cottage cheese. This is a children's book. Like what kind of weird like, if you put carrots in a thing kids like carrots like, you don't put radishes in a thing. And then I go and I had like a little leftover and there was like little leftover baloney. And I throw it in my mouth and I went oh shit. I would have loved this as a kid but I was like a weird kid. Like, oh, oh no, this was for me. Nevermind, that was the kid that this was for.

Aubrie Williams  
Yeah, I feel like I would have eaten this as a kid too because like if I put this in the fridge at my family's house right now guaranteed two of my family members would definitely eat this without thinking... blinking an eye

Sam Russell  
it's a mine got really wet. I don't know if yours got I kind of shredded my carrots on like a little shredder thing. And then when I went to put them in, they felt kind of wet in themselves. And when I it's just drippy, like the whole thing. There's so much liquid on my plate here.

Aubrie Williams  
I'm gonna put a little drip action on the whoever whoever watches this on YouTube is in for a treat. 

Shannon DeVido  
Wow.

Sam Russell  
Oh my gosh yours look beautiful. 

Shannon DeVido  
Yours is like dry 

Sam Russell  
Yours look dry but look how wet mine are. There's liquid down here.

Aubrie Williams  
I don't want to put it too close to my computer and break my mouse thing.

Shannon DeVido  
Not covered under warranty.

Sam Russell  
I will say the act of rolling balogna is just like so like I feel semi disturbed by that whole thing because first of all, it seemed like I'm like I'll just roll this up and then it just wouldn't go. And I'm like I need like I know that I need two people like somebody to hold the other end of this bologna and it was so unruly and then the feeling of bologna on your fingertips while you're rolling it I'm going oh, oh God I need to get this over with so it was a little disturbing.

Ralph Andracchio  
It sounds like a Depression era like tell off like "Why don't you go roll some bologna!?"

Sam Russell  
I'm gonna say that to someone.

Shannon DeVido  
Can we get that trending? 

Aubrie Williams  
Yeah, let's roll some baloney. Let's ah...

Shannon DeVido  
Hashtag roll balogna. 

Sam Russell  
All right. Are we digging in? Are we doin' it? 

Ralph Andracchio  
Yeah I think we're gonna try it. 

Aubrie Williams  
Yeah, let's do it. 

Shannon DeVido  
Bottom's up guys.

Aubrie Williams  
Cheers, friend. 

Sam Russell  
Cheers. 

Aubrie Williams  
Okay. Not... 

Sam Russell  
It's not that bad. 

Aubrie Williams  
It's not bad.

Ralph Andracchio  
OMG it's not bad.

Shannon DeVido  
This is a twist I did not see coming.

Aubrie Williams  
It is dripping which makes me a little grossed but

Sam Russell  
really I thought the radish and all of that was gonna be very bitter. And it's not. 

Aubrie Williams  
I'm gonna eat this whole thing. 

Sam Russell  
Like this is this is really not bad. 

Ralph Andracchio  
Wow 

Sam Russell  
And yeah

Aubrie Williams  
The cottage cheese is like a surprisingly it's it feels like a smart choice like mayonnaise would be like gross I feel like 

Ralph Andracchio  
Yeah 

Aubrie Williams  
Like it ties it together.

Sam Russell  
I never used cottage cheese like I don't. It just is like I don't know the thing you like women in the 80s would eat like when they're watching their weight. Like that's the only thing I know cottage cheese from. And I don't know what I thought it was but it's not it's not bad.

Aubrie Williams  
Yeah. It's cheese.

Shannon DeVido  
It's so lumpy.

Aubrie Williams  
It is lumpy. 

Ralph Andracchio  
It's very lumpy.

Sam Russell  
it's gross looking. But it doesn't taste bad. 

Shannon DeVido  
Well...

Sam Russell  
You also have to put a warning on this podcast because there's a lot of like chewing noises and people get mad about chewing noises.

Aubrie Williams  
We're gonna do an ASMR Patreon for our - we're just going to chew radishes.

Ralph Andracchio  
Just me eating these these rolls. 

Sam Russell  
Oh god, I got the juice all over my desk. 

Aubrie Williams  
Dude I know it's... 

Sam Russell  
it dripped.

Aubrie Williams  
It's caught on my plate. There's like a pool of it. It's so gross. 

Sam Russell  
Oh, oh God

Aubrie Williams  
Isn't it funny that this is like a balogna cone and you're like or is she trying to make kids think this is like a fun dessert or like a this is like an ice cream cone mom.

Sam Russell  
It's hardly a cone like this doesn't it doesn't did yours hold more of a cone shape? Like cuz mine flattened out like a burrito or like a fajita kind of thing.

Aubrie Williams  
So if you look at the bottom, I held like a pretty good cone shape. But it took like, it still has a hole in it but like when it's dripping well slowburn Oh, there goes there goes. Oh, but it took me a few times. You just had to like fold it over. Like like you're swaddling a child.

Sam Russell  
I'm not meant to be a mother. I can't roll this.

Ralph Andracchio  
Do you think they had like different shaped baloney because I only found the circles. Maybe Is it supposed to be maybe you're supposed to use I don't know is there square bologna?

Aubrie Williams  
There is if you buy... it I think there I think you can get like a more square oblong bologna if you go to a grocery store. I believe there are many types of Bologna but I'm not an expert. I'm not a balogna expert.

Sam Russell  
And would a square make a cone better? I've never really made a cone. So I don't know.

Aubrie Williams  
I wouldn't make one out of bologna if I were going to make a cone but here we are.

Sam Russell  
I don't really think I'll do it again either even though I mean I'm not. I'm not hating this, but I just don't need to roll bologna ever again.

Aubrie Williams  
No. Yeah, I can feel it in my hands, the bologna and like... 

Sam Russell  
Balogna texture is not my fav.

Shannon DeVido  
Did you guys eat bologna, like bologna sandwiches as a child?

Aubrie Williams  
I did. Yeah, I would bring them for lunch. Yeah.

Ralph Andracchio  
Balogna or liverwurst.

Shannon DeVido  
Oh, that's a big one in my house.

Aubrie Williams  
So yeah, I did..

Shannon DeVido  
Not.. not me, let's be real. No, no, no, 

Aubrie Williams  
I never pinned you for a liverwurst person Shannon 

Shannon DeVido  
Oh, the name alone! Okay, 

Aubrie Williams  
As a kid, we loved it. My dad would like give it to us and like we never blinked an eye. We never asked... 

Shannon DeVido  
Balogna or liverwurst? 

Aubrie Williams  
Liverwurst. 

Shannon DeVido  
Oh okay

Sam Russell  
I don't know if I've ever had liverwurst. Wait is that the one with the olives in it?

Aubrie Williams  
No, that's pimento loaf. Which I love. I am a real...

Shannon DeVido  
Did you... Did you think about getting one of those and then popping the pimentos out and putting them in your thing today? 

Aubrie Williams  
No, because you know how much this drips already? If I knew then what I know now. It flowing out like a shower

Sam Russell  
The holes! The extra roles 

Shannon DeVido  
It's like Swiss cheese. 

Aubrie Williams  
No, I am I don't know that I will make this because I feel like everyone will judge me even more than they already do. But like I am curious to try this with a pimento loaf, but I never want to chop radishes again. How are you chopping radishes? It takes so long.

Shannon DeVido  
Why?

Sam Russell  
They're just very tough. Like they're thick and they're small. So they're hard to get like a grip on, and I was kind of shredding them. On the like a thing and then I get to a point where I just like went oh, I don't want to hurt my hands now and then like now I have just a bunch of radish nubs 

Aubrie Williams  
I chopped them with a knife and it took forever. It didn't take forever but it's it was weird. I thought it would take the whole bag to fill up like one cup but it only took like five or six radishes. Raddi? Raddi? 

Sam Russell  
RaddI?

Ralph Andracchio  
Raddi? 

Aubrie Williams  
That's the plural?

Shannon DeVido  
Yeah, sounds right to me.

Ralph Andracchio  
I'm eating another one and my my throat's starting to constrict

Aubrie Williams  
Are you eating another one?  

Shannon DeVido  
Are you allergic?

Ralph Andracchio  
No, no. My throat just like please don't eat any more of this. 

Shannon DeVido  
Oh,

Sam Russell  
I dropped parsley all over the floor guys. My garnish ended up on the floor. I overdid my parsley

Shannon DeVido  
No! Now how are you gonna get your Vitamin C?!

Ralph Andracchio  
There's no other source!

Shannon DeVido  
None! None in the world,

Aubrie Williams  
Kids, you're gonna get scurvy if you don't eat your Leaning Chimney Cones for lunch.

Shannon DeVido  
Wait, I thought you got scurvy from eating too much vitamin C. 

Aubrie Williams  
Oh, did you okay? 

Sam Russell  
No, no you need vitamin C to prevent scurvy.

Shannon DeVido  
I, for... I'm telling you that that right now is when I'm finding this out. For my entire life I have thought that you if you eat too much vitamin C you get it. Do you get something if you eat too much vitamin C?

Sam Russell  
Your teeth might hurt? I don't know. 

Shannon DeVido  
Wow. You guys are teaching me so much.

Aubrie Williams  
Your senses are heightened.

Shannon DeVido  
You're invincible. 

Aubrie Williams  
So I feel like in college we used to take like Emergen-C packets. And I feel like one girl took too many once and I think she just like got sick. I think she just like didn't feel great. Not in a flu like way.

Shannon DeVido  
But not in a scurvy situation way

Aubrie Williams  
She did not have... no she did not 

Sam Russell  
No scurvy is definitely the opposite. 

Shannon DeVido  
Well, here we are. 

Aubrie Williams  
If you learned anything... yeah. If you learned anything from today's podcast, it's that not eating enough vitamin C gives you scurvy. Eating too much vitamin C gives you scurvy.

Sam Russell  
You got to eat just the right amount of vitamin C. And that's why you have to stick to parsley, just parsley. That's if you... anything else too much or too little.

Ralph Andracchio  
We're all walking a nutritional tightrope every day. My bones are just curving all over the place.

Aubrie Williams  
Guys, I feel like there's like there's a hole in the vitamin - in the vitamin system where we can just start like pawning parsley, like we can just like create a new thing and it's just like you get a you get a box of parsley on your step and you just eat it throughout the day.

Shannon DeVido  
We should have thought of this three years ago.

Sam Russell  
Our parsley door to door parsley business during COVID.

Shannon DeVido  
You got COVID here some parsley.

Sam Russell  
Don't wanna catch COVID? Eat some more parsley.

Ralph Andracchio  
Don't eat too much or you'll get scurvy. Have a good day, ma'am.

Shannon DeVido  
We're all from the 20s Well, I'm not sure why.

Aubrie Williams  
You better go roll some balogna.

Shannon DeVido  
Hashtag roll balogna.

Aubrie Williams  
We're going to be trending with a 1970s cookbook and roll some balogna.

Shannon DeVido  
And go roll baloney.

Ralph Andracchio  
Go roll balogna.

Aubrie Williams  
Yeah. The new new fad, vitamin is parsley. We're living in the 20s

Ralph Andracchio  
The roaring 20s are back again.

Shannon DeVido  
I mean, technically

Ralph Andracchio  
Technically. 

Aubrie Williams  
You're not wrong. I just ate two of those and I'm scared for my life.

Sam Russell  
Nah. This has so much vitamin C. 

Shannon DeVido  
You're gonna be fine. 

Sam Russell  
You're gonna be great.

Aubrie Williams  
I'm not gonna get my multi-vite. I'm not gonna take my multi-vite. 

Shannon DeVido  
You don't need it. You don't need it.  

Aubrie Williams  
She was on to something she was she was probably trying to trick kids into like getting a lot of vitamin C. 

Ralph Andracchio  
You can throw out your inhaler too. Don't need it anymore. Insulin? Don't need it, just eat another chimney roll.

Aubrie Williams  
I'm gonna I'm gonna call everything a chimney roll. From here on out. That's our second hashtag for the day.

Ralph Andracchio  
Oh chimney CONE. I'm sorry I keep calling it roll. Chimney CONE..

Sam Russell  
We've had too many chimney cones already. 

Shannon DeVido  
It's not really a cone as we've what we've established it's not really a cone.

Sam Russell  
You're right 

Shannon DeVido  
More of a roll. 

Sam Russell  
It is more of a roll.

Aubrie Williams  
Chimney roll is the new dance move we're gonna bring to the clubs 

Ralph Andracchio  
Scurvy OW. 

Aubrie Williams  
It's like a chimney sweep and you just go in a circle. And then everyone kicks you out of the club

Shannon DeVido  
Who's going to Shampoo? I'm sorry. I'm 100 years old. 

Ralph Andracchio  
Aw, Shampoo.

Shannon DeVido  
RIP. RIP. 

Aubrie Williams  
Is it gone? RIP. Yeah, okay.

Shannon DeVido  
Oh, yeah, long time ago. 

Aubrie Williams  
Yeah. 

Shannon DeVido  
Anyway, that's a very specific reference for everyone from Philadelphia over the age of 35.

Ralph Andracchio  
I'll put a link in the show notes. That's my...

Aubrie Williams  
Yeah to Shampoo's old website.

Shannon DeVido  
They're like, Why do you care about Pantene? What's happening?

Aubrie Williams  
They have the foam parties correct? And Egypt. Shampoo and Egypt? Yeah. 

Shannon DeVido  
Oh, man. This has diverted.

Ralph Andracchio  
One of my friends got pink eye from one of those. 

Sam Russell  
Got what? 

Ralph Andracchio  
Got pink eye. 

Aubrie Williams  
Wow. 

Sam Russell  
Ew. Oh, no.

Ralph Andracchio  
From a foam party.

Shannon DeVido  
You know what he should have eaten?

Sam Russell  
Parsley. 

Shannon DeVido  
Yep. 

Aubrie Williams  
Yeah. 

Sam Russell  
Should have rubbed a little parsley in his eye. 

Shannon DeVido  
Just rub that parsley in there and it would've been fine. 

Sam Russell  
Yeah.

Ralph Andracchio  
Sinus infection? Just stick some parsley up there.

Aubrie Williams  
Hot tip. Yeah, hot tip guys, if you're going out to a foam party, just make sure to overload on that parsley. Rub it all over your body. Before you go, you'll be fine. 

Shannon DeVido  
Make a sweet scrub.

Sam Russell  
Yeah, wear like a parsley wig. 

Aubrie Williams  
Yeah. Oh, a parsley wig and then if you get hungry you have a stack. 

Sam Russell  
Yeah.

Shannon DeVido  
Got your vitamin C for the evening.

Aubrie Williams  
You gotta you gotta you gotta switch those out daily though, because they go bad pretty fast.

Ralph Andracchio  
Ew, God. Do you think it's time for some questions and answers?

Shannon DeVido  
Yeah it is! It's the Cookbook Obscura. World Famous Quiz. 

Sam Russell  
Woah, 

Aubrie Williams  
Get ready,

Ralph Andracchio  
Get ready.

Shannon DeVido  
I feel like we did a theme song for this too.

Ralph Andracchio  
Yeah. There's probably some really good public domain songs we could be using for this. Some like 1920s ragers.

Shannon DeVido  
Yeah [bugle noises]. Yeah it's just taps.

Aubrie Williams  
And you get to roll your bologna cone.

Ralph Andracchio  
Hey it topped the charts for 18 years back then.

Shannon DeVido  
Back in the day.

Aubrie Williams  
It was made famous by Rats McGee.

Shannon DeVido  
Good ol Rats McGee.

Ralph Andracchio  
And Knuckels Jones.

Shannon DeVido  
On the bass. 

Aubrie Williams  
Knuckles Jones on the bass. 

Shannon DeVido  
Oh man, Knuckles. All right. The Cookbook Obscure Famous Quiz. Sam Russell are you ready?

Sam Russell  
I am ready oh my god. Okay, wait, wait. I need some parsley first.

Shannon DeVido  
Oh, yeah. You gotta get that parsely in there.

Sam Russell  
Now I'm ready. I ate some parsley. I'm ready. 

Shannon DeVido  
All right, you are set. Okay, first question. What is your favorite unsolved mystery?

Sam Russell  
Oh, okay. DB Cooper, the hijacking with DB Cooper.

Shannon DeVido  
Tell us about this. 

Sam Russell  
Okay, so this is a gentleman in 1971. It's the day before Thanksgiving, and he boards a small plane from Portland that is bound for Seattle. And in the middle of the flight, he orders a bourbon and soda and hands the flight attendant a note. And first she goes to throw it out because he thinks it's his phone number. And he's like, No, you better read that note, and she looks at it and it says, I have a bomb. Come sit next to me. I need to talk to you. So she sits down. He opens up his briefcase. She looks at see some wires and tubes or something. And he's like, hey, I want $200,000 in $20 bills and four parachutes when we land in Seattle. So she goes tells the pilots they radio the FBI they land in Seattle. He the the flight attendant gets off the plane goes and picks up the money brings it back to this fella. He goes through it goes okay the money's good checks it sends the rest of the passengers on their way, gets the parachutes and says okay, now I want to go to Mexico City. And they're going okay, well, we're going to stop in Reno for a refuel. Is that okay? He's like, yeah., So they take off and about 30 minutes into the flight. He straps on the parachute grabs the money and the suitcase throws or his briefcase throws off his clip on tie and just parachutes out of the plane into the dead of the night never to be seen again.

Ralph Andracchio  
Wow.

Sam Russell  
Then in 1980, about 10 years later, they find 5000 They check the serial numbers like they wrote down the serial numbers of the money that they gave him. They found $5,800 Just in a river like in stacks and there was like 10 bills missing from one stack and then the other stack was kind of near it. But they all of these people had done the research on the money and it was like well, this couldn't have gone into the water in 1971 or it would have been all disintegrating the rubber bands would have been messed up and where did that $200 go and so they don't know like the finding of the money was even more mysterious because they couldn't quite figure out it didn't seem like it just fell into that spot when he jumped out of the plane. But they never found his body and they never found any others this serial numbers at any other time. 

Shannon DeVido  
Woah. 

Sam Russell  
You've never heard of this? I feel like it's on Unsolved Mysteries. 

Shannon DeVido  
Probably 

Sam Russell  
And I feel like it was the end of Mad Men like is Don Draper DB Cooper? Like I remember like reading that like is what he was going to do. But then obviously he did it. Like why would why would you do that? But yeah, so pretty cool, right?

Shannon DeVido  
Woah, why did he need four parachutes though?

Sam Russell  
I don't know, that's the weird part. He asked for like two. Yeah, he asked for two front, ones and two back ones. Like specifically, 

Shannon DeVido  
Just in case 

Sam Russell  
I don't know. So I don't know if he maybe had sky - like been like skydove once and then went oh, let me I'm gonna ask for for maybe I don't want to recognize the one I used. I don't know. 

Aubrie Williams  
That's wild, 

Shannon DeVido  
Woah 

Sam Russell  
Or if he was thinking he would jump out with like the flight attendant or something. I don't know. But he asked for four and you only use the one and it's just bizarre. Because also my favorite part is like, what led him to this? Like was it just like, I can't go to work on Monday like, but I need money to live. So maybe if I just get on a plane and just throw a bunch of wires in my suit - my briefcase and flash it at a flight attendant. She'll think it's a bomb and they'll give me $200,000? Like great idea right? And I'll just jump out of the plane like and then I don't have to go to work. 

Shannon DeVido  
It's not the worst idea. 

Sam Russell  
Right? And worst case scenario you die you still don't have to go to work on Monday right? Like it's fine right? But also I'm wondering because they go "Oh well the city knew the serial numbers", but how often do they scan like do they scan serial numbers on money all the time? Like, I don't know how this works, especially in 1971. Do they have a capabilities then? What happened to him? And why did he do this?

Ralph Andracchio  
You want to know if he's alive or

Aubrie Williams  
Yeah, he's like it? Yeah, he's probably like in a, like, on Inspector Gadget. He's in a room somewhere.

Shannon DeVido  
Like he could technically probably still be alive now, yeah? 

Sam Russell  
I think so. I think he would - 

Shannon DeVido  
How old was he at the time?

Sam Russell  
They said around 40. 

Shannon DeVido  
So yeah, 

Sam Russell  
Yeah, he could be would be very old but he would still he'd still be he could still be alive. 

Aubrie Williams  
I hope one day we see like a documentary by his grandkids where at the end of his life, he's like, "Gather round." 

Sam Russell  
"I'm DB Cooper, kids" 

Aubrie Williams  
He like brings out the parachute.

Sam Russell  
Yeah. And all of you get $20 bills. And a briefcase full of wires, because I also like, I don't know how bombs work. But like if he crashed I don't think he even had, like, did he have a bomb? Like if you jump out of a plane and like you drop a bomb, wouldn't it blow up like

Aubrie Williams  
Yeah, a working like a good bomb? Yeah.

Sam Russell  
What do you think he just not didn't even have a bomb? He just like was doing it just to get money? 

Shannon DeVido  
Oh, no. I don't think he had a bomb.

Sam Russell  
Yeah, I don't think he did either.

Aubrie Williams  
Yeah, cuz you'd have to think like airport security wasn't that crazy back then?

Sam Russell  
I'd seem like a there were when I was researching it. There were some copycats after him. And that's when like airline security kind of started. Like when they started like kind of checking people's bags a little bit. Yeah. Because they were like, wait a minute, too many people are bringing bombs on the planes. We just can't have this anymore. We don't have any more parachutes. We keep giving 'em parachutes and they keep jumping out!

Aubrie Williams  
What if they didn't look in people suitcases, but they were like, Do you have a note to have a handwritten note? Please give me that note. I want to read it right now. You're not allowed on that. Plane.

Ralph Andracchio  
Is that a clip on tie, sir? Stays on for the whole flight. 

Sam Russell  
Not allowed.

Aubrie Williams  
Problematic.

Shannon DeVido  
Get off. Wow. Oh my gosh. We are learning so much today. We learned about scurvy. We learned about DB Cooper. Just a knowledge fest up in here. We learned bologna cones aren't that bad. All right,

Sam Russell  
which I think is the biggest mystery solved of them all or it's just the shocker right?

Shannon DeVido  
it is.

Sam Russell  
I didn't think I was gonna like this.

Aubrie Williams  
I'm gonna eat these remaining four. Honestly, I might. 

Sam Russell  
I'm gonna do it. 

Shannon DeVido  
Do it. 

Aubrie Williams  
I'm gonna chomp on one right now.

Ralph Andracchio  
Speaking of breaking the law. Next question. If someone you love was in prison, what food would you hide a file in for them to break out?

Sam Russell  
Hmm. I think I would go spinach dip in a pumpernickel bread bowl. And then I would stick the file in the bottom of the bread bowl because then it would first of all give it some structure, but they would never look in there. Like they'll look in the dip. And they'll probably take a couple of bites and they'll they'll break the bread off and you know, because they're they're not going to just hand over this pumpernickel bread bowl without taking a bite right? Yeah, but they won't find the file because it's all the way in the bottom.

Ralph Andracchio  
Oh man

Shannon DeVido  
Oh my gosh, you have thought about this.

Sam Russell  
And nobody ever eats the bread bowl like the bottom of it. I've had several parties that have had this bread bowl and it's just it gets soggy and then a we put it in the refrigerator and it gets hard and then we throw it out. That bottom never gets touched. So you put a file in there. They're never going to look 

Ralph Andracchio  
Wow.

Aubrie Williams  
You put a lot of thought into this

Shannon DeVido  
That's a brilliant idea though

Aubrie Williams  
I mean yeah, I feel like you're you're gonna have some copycats. People are gonna listen to this and be like, hey, that's a great idea. 

Ralph Andracchio  
The 10s of people that are gonna listen to this are all gonna get ideas. I like the pumpernickel too, because usually when I see a bowl with the spinach dip. It's usually like the lighter breads and not the pumpernickle

Sam Russell  
I usually do pumpernickel 

Aubrie Williams  
Pumpernickel's the best with veg dip yeah I agree.

Shannon DeVido  
I like the I like the color scheme that happens with this as well.

Sam Russell  
Yeah. Because also then it is a little darker. So I feel like I don't know it'll it'll I feel like it'll hide a file better.

Shannon DeVido  
No, you're 100% Correct.

Sam Russell  
The logic is solid.

Shannon DeVido  
I have no notes.

Aubrie Williams  
Speaking of logic, I'm gonna throw you a little word problem here. We'll see. We'll see how well you do. Okay, so Sarah has 10 apples. If she gives half of her apples to Paul and two of her remaining apples to Julie, who is the mayor of flavortown

Sam Russell  
Hmm. But I think there was a special election just recently but I think he did pull out again. It's Guy Fieri.

Shannon DeVido  
You are very good at word problems.

Ralph Andracchio  
Mayor of Flavortown now and forever.

Sam Russell  
I think I would vote for him for my mayor. I bet yeah, if I'm being honest, like he seems like a real like, like nice guy. Like anytime there's like a natural disaster or something. He's there cooking food like he he seems he seems like a like a real good fella.

Aubrie Williams  
Don't judge a book by its cover I think the lesson there.

Shannon DeVido  
Don't judge a man by his frosted tips.

Sam Russell  
And backwards sunglasses 

Aubrie Williams  
and fire bowling shirts.

Ralph Andracchio  
Who started that trend because I wanna... if I had the chance to go back in time and kill somebody it would be the guy who did that first. Hate him. Whoever it is. Hate him.

Shannon DeVido  
Ah, yeah. All right. Um, what is your favorite family recipe or dish that your family always used to make?

Sam Russell  
I guess it was. My grandmother's potato salad, I guess is like a big family or like a recipe that I've done. Over and over again with my family. Which the the main thing which I don't even know if this is like, more mainstream than I think it is. But what she would do here's the secrets. Okay, she would put apple cider vinegar on the potatoes right after they come out like would you dump the water you pour them in a bowl and then you put the apple cider vinegar on there and it soaks in and it just really gives it that frickin punch. And that's kind of my key to like a lot of cooking. I add vinegar to like everything I love vinegar. So that's usually my secret ingredient. If you're like, ooh, something's in here. What is it? The answer is probably vinegar. But then what vinegar like hhmmm, you got to ask me.

Aubrie Williams  
Not always apple cider. 

Sam Russell  
It's not always apple cider.T here's there's all kinds of vinegars in my cabinet. 

Aubrie Williams  
Whoa, I think I only have two. White and apple. Does your grandma use - is it mayonnaise based or is it mustard. 

Sam Russell  
It was... It was mayonnaise based, but she would put the apple cider vinegar on there. Like yeah, just to kind of soak in and then would we? You put all the rest of the ingredients in. 

Aubrie Williams  
Oh, nice. 

Sam Russell  
And it had egg in it. It has egg in it and celery and onions. Paprika that kind of thing. I - she would always garnish so I always do this but with like you slice the the egg and then you put it along the top. So there's a there's an egg slices on the top... the presentation, which is probably where I get all of like the way I am. Here's how you present a food.

Aubrie Williams  
That's perfect. That's so much better than a jell-o mold throwing salad and a jell-o mold. They could have taken a few lessons from your grandmother. 

Sam Russell  
Just use potatoes instead of jell-o. 

Aubrie Williams  
Yeah.

Ralph Andracchio  
What's your favorite kitchen utensil and why?

Sam Russell  
Oh, does cocktail shaker count? 

Ralph Andracchio  
Absolutely. 

Sam Russell  
Is that... oh then cocktail shaker. Cuz I like making cocktails.

Ralph Andracchio  
Favorite cocktail to make?

Sam Russell  
Oh, whiskey sour, maybe. 

Ralph Andracchio  
Okay

Sam Russell  
I like like a whiskey sour. Yeah. And I've been making my own cocktails recently. I'll plug myself but I I've been finding vintage glassware or just weird glassware at the thrift store or antique stores and then I make a drink that goes in it. So I look at it and I get inspired and then I look at my bar and try to mix up a cocktail in a glass that's specifically a cocktail for that glass.

Ralph Andracchio  
I was going to ask if you match up the drinks to the glasses because sometimes we don't but I feel like especially when you're having cocktails. It's like an experience especially if you're making them at home. It's like you want to put it in the glass. It's meant to be in Yeah, like enjoy it and talk and you know, yeah. All right, 

Sam Russell  
And I... Yeah, I have a lot. I love vintage glassware. So I have a lot of stuff. Like we have a lot of cool stuff. So sometimes I'm like, Ooh, what do I want to have this out of? Do I want it to my coupe glass or do I want it out of my tiny martini glass or the big martini glass? So like I have a I have a lot of glassware

Ralph Andracchio  
that Yeah, I think we have highball glasses? Those are like the fanciest ones we have. And maybe some margarita glasses but we never Yeah, because we're not big mixed drinks people. Honestly.

Sam Russell  
Okay, yeah,

Ralph Andracchio  
it's a lot. It's a lot. It's like baking for me. For me. It's like oh, it needs to be the correct amount of stuff or else it's gonna taste weird.

Sam Russell  
See I you can go nuts too with the with cocktails. You don't have to. It does not have to be exact. 

Ralph Andracchio  
Yeah

Sam Russell  
Well just put a heavier on the booze is usually that'll help you.

Aubrie Williams  
You'll forget all about how it tastes.

Ralph Andracchio  
Less bitters. More booze. Roll that baloney. So I feel like we're coming to the finish line. Yes. 

Aubrie Williams  
Yeah, this has been...

Ralph Andracchio  
this has been amazing. Time has literally flown past. It's literally three hours later. Yes.

Shannon DeVido  
It's tomorrow. 

Ralph Andracchio  
So to finish us off. Sam. Is there anything you would like to plug for the audience any anywhere they can see you anywhere they can hear you.

Sam Russell  
You can follow me on Instagram. I'm @secretpantssam and that's where I post my my cocktails and pictures of me and my cat. And I you can also listen to my podcast. It's called "Should I Keep This?" And I talked to comedians about their prop and costume collections. And then we each bring a prop or costume to the recording. And we taught discuss whether or not we should keep them and I've gotten rid of some stuff and I still have way too much stuff. So it should shall go on until my death

Ralph Andracchio  
I need that too. I think I have I have like wigs and a whole zentai suit and like a suit jacket and like weird shit nobody wants and I'm like, you know what? I'll hang on to it. You never know.

Sam Russell  
Because you don't want to buy it again. Right? That's silly. And then what if somebody's like, I need you to go perform in 20 minutes like you don't want to have to go and figure out how to get it.

Aubrie Williams  
Just open your closet and it like cascades out

Ralph Andracchio  
All right, well, we'll put all of that in the show notes so everybody can visit you and support you. And as a reminder, if you liked the show, and you want to follow us and hear more of whatever we're doing, I don't even know what this is yet to hit like or subscribe or follow us and we'll we'll make some more terrible food and share it with the world. So that's it. Anything you two want to say before we say goodbye

Aubrie Williams  
Um, my sodium intake has been pretty crazy today and I'm changed for the better actually with this bologna cone, you know, not gonna lie. 

Sam Russell  
Yeah.

Shannon DeVido  
Yeah, just eat your parsley.

Ralph Andracchio  
Eat your parsley 

Aubrie Williams  
Wise, wise, words. Wise words. 

Ralph Andracchio  
Roll your salami. Oh, bologna. Sorry. 

Sam Russell
Bologna

Shannon DeVido
Go roll your bologna

Aubrie Williams
You could make a variation with salami,  pimento loaf.

Shannon DeVido
Any, any cured meat

Sam Russell
Yes, I think anything could be rolled as an insult.

Aubrie Williams
Honey ham. Turkey.

Shannon DeVido
Go roll your honey ham. 

Sam Russell
Go roll your mortadella

Ralph Andracchio
And I think on that note we're going to sign off for the evening. Good night everybody, and remember to eat responsibly. 

[OUTRO MUSIC PLAYS]

Transcribed by https://otter.ai