262: T A S T Y L A K E S

Episode Transcript

[0:00:23 – 0:00:26] UNKNOWN: Welcome to Tumble Home.
[0:00:36 – 0:00:40] Adam: Boundary Waters podcast is thundering outside the tumble shed here tonight.
[0:00:41 – 0:00:41] Adam: Is it?
[0:00:41 – 0:00:44] Adam: I just heard one just before you hit record-o.
[0:00:44 – 0:00:46] Erik: We were waiting for it to start raining.
[0:00:47 – 0:00:56] Adam: Yeah, any moment now it’s going to downpour out here, but the fingers of doom are grasping up from the large lake to our south.
[0:00:57 – 0:00:58] Erik: That was a crazy radar display.
[0:00:58 – 0:00:59] Erik: I don’t know what that was.
[0:01:00 – 0:01:02] Adam: As soon as Eric got here, I was like, so is it raining out there?
[0:01:03 – 0:01:06] Adam: It looks like it’s about to menace us with droplets.
[0:01:06 – 0:01:07] Adam: Yeah.
[0:01:07 – 0:01:11] Adam: This is episode 262 of Tumble Home, a proud independent podcast.
[0:01:11 – 0:01:11] Adam: My name is Adam.
[0:01:11 – 0:01:14] Adam: Joining me here in the shed is my dear friend, Eric.
[0:01:14 – 0:01:15] Adam: Good evening.
[0:01:15 – 0:01:17] Adam: Good evening.
[0:01:17 – 0:01:21] Adam: We also got Arrow the Husky over here guarding the forbidden corner of mulch.
[0:01:22 – 0:01:23] Adam: Keep them out of the mulch there, pup.
[0:01:24 – 0:01:25] Adam: Okay, dad, I will.
[0:01:27 – 0:01:31] Adam: We were sending Brother Andrew some musical text.
[0:01:31 – 0:01:35] Erik: I love that you five minutes ago said we’re not going to talk about this on the show.
[0:01:35 – 0:01:40] Erik: I swear to God, if we transition into fantasy sports talk now, I will walk out.
[0:01:40 – 0:01:43] Adam: Let me tell you about my fantasy baseball championship that I’m in right now, Eric.
[0:01:44 – 0:01:44] Adam: Tricked you.
[0:01:44 – 0:01:45] Erik: It’s happening.
[0:01:45 – 0:01:46] Adam: I knew it.
[0:01:48 – 0:02:00] Adam: Andrew was asking about, he wanted the playlist for the music, and then I sent him the link for Wand, and then he just replied back, like, this just sounds like music I would put on if I was trying to sleep.
[0:02:01 – 0:02:04] Adam: So then Eric suggested something more upbeat.
[0:02:04 – 0:02:06] Adam: Do you want to give a shout out?
[0:02:06 – 0:02:07] Adam: Porter Robinson?
[0:02:07 – 0:02:15] Adam: Yeah, he suggested Porter Robinson, and then Brother Andrew accused us of sending him links to Blippi music, and the original Blippi, not Flippi.
[0:02:15 – 0:02:16] Adam: OG Blippi.
[0:02:16 – 0:02:18] Adam: Yeah, but he didn’t, I don’t know.
[0:02:19 – 0:02:21] Adam: So I don’t know if that means he loved it or if he didn’t care for that either.
[0:02:23 – 0:02:32] Adam: We also tried to send him the MGMT song, Nothing Changes, because I believe Hopalicious said on the Discord that it was the best song of the year.
[0:02:33 – 0:02:34] Erik: Oh, I’m all for that.
[0:02:34 – 0:02:39] Adam: And we did shout it out last week, but it wasn’t actually played on the episode last week.
[0:02:39 – 0:02:40] Adam: No.
[0:02:40 – 0:02:43] Erik: We finished an episode with the end of that song.
[0:02:43 – 0:02:44] Adam: You did point that out.
[0:02:44 – 0:02:46] Adam: I do not remember that happening.
[0:02:46 – 0:02:51] Erik: Yeah, I have given up completely on being copywritten or sued by anybody.
[0:02:52 – 0:02:55] Erik: And if it happens at this point, then I guess it’s goodbye.
[0:02:55 – 0:02:57] Adam: Until it happens.
[0:02:57 – 0:03:01] Adam: The Hollywood bigwigs don’t care about us and what’s happening here in this shed, apparently.
[0:03:01 – 0:03:02] Adam: I think that’s the case.
[0:03:02 – 0:03:05] Adam: We’re the opposite of whatever an influencer is.
[0:03:05 – 0:03:05] Erik: Yeah.
[0:03:07 – 0:03:14] Adam: We’re too proud and we’re too independent for anybody to give a hoot about what we’re saying.
[0:03:14 – 0:03:15] Adam: too independent.
[0:03:16 – 0:03:19] Erik: It’s better than being too honest, though.
[0:03:19 – 0:03:19] Adam: Yeah.
[0:03:20 – 0:03:21] Adam: I don’t like him.
[0:03:21 – 0:03:22] Adam: I don’t trust him.
[0:03:22 – 0:03:23] Adam: He’s too honest.
[0:03:24 – 0:03:25] Adam: Cracks knuckles.
[0:03:26 – 0:03:31] Erik: Yeah, 262 in the oncoming rain, it looks like.
[0:03:31 – 0:03:32] Adam: Yeah, baby.
[0:03:32 – 0:03:34] Erik: A little chilly.
[0:03:34 – 0:03:36] Erik: Some brisk winds in the air today.
[0:03:37 – 0:03:40] Adam: Yeah, my hat almost got blown off in town when I was leaving.
[0:03:41 – 0:03:44] Erik: Multiple times my hat almost was lost today as well.
[0:03:44 – 0:04:08] Adam: and then uh i was walking to bucks uh what did i have to get at bucks i don’t know i had to pick up something for the co-op at bucks i’m walking down there past the construction of uh the new city hall and like a cool like gust hit me in the back and like blew my hoodie up and like kind of caught up on the side of my head you know back of my head like that and i was just like this is yeah i was like this is quite lovely yeah
[0:04:08 – 0:04:13] Erik: I thought you were going to say some sparks from the construction project came flying over in the wind.
[0:04:13 – 0:04:15] Erik: They’re literally like sparks are flying over there.
[0:04:15 – 0:04:19] Adam: I just stopped and stared at the welding torch for a little bit.
[0:04:19 – 0:04:21] Erik: Right where it’s the brightest and the whitest.
[0:04:21 – 0:04:23] Adam: Just stared right at it.
[0:04:23 – 0:04:24] Adam: Yeah, it reminded me of the eclipse.
[0:04:25 – 0:04:26] Adam: Looking right at the…
[0:04:28 – 0:04:34] Adam: Liam, so if you’re wondering why I’m blinking so much over here, Eric, it’s not the party lights near the map here.
[0:04:34 – 0:04:36] Adam: It’s just I cannot see anything.
[0:04:37 – 0:04:39] Adam: Good thing this is a podcast.
[0:04:39 – 0:04:40] Adam: Is he winking so much?
[0:04:41 – 0:04:45] Erik: The bright light, it just kept getting bigger and bigger and bigger, and now it’s all I can see.
[0:04:45 – 0:04:46] Erik: I’m mesmerized.
[0:04:49 – 0:04:54] Adam: So, yeah, we should probably turn on the space heater and get out a couple torches.
[0:04:54 – 0:04:57] Adam: I need to see clearly once again.
[0:04:57 – 0:05:02] Erik: Yeah, I don’t know if the space heater is going to help you to see again, but it might make things a little warmer in here.
[0:05:02 – 0:05:04] Adam: Might warm the retina a little.
[0:05:04 – 0:05:05] Adam: Yeah, that’s what you need.
[0:05:05 – 0:05:06] Adam: My retina is too cold.
[0:05:06 – 0:05:07] Erik: Yeah, maybe some shut-eye.
[0:05:08 – 0:05:12] Adam: Yeah, just go asleep in the corner with the mulch.
[0:05:13 – 0:05:14] Adam: You’ll be fine.
[0:05:14 – 0:05:37] Adam: yeah that’s always a good that’s always a good malady where you’re just like well maybe a night’s sleep will uh cure it just a night’s sleep that’s the new wand album yeah just go sleep in the mulch just a night’s sleep it’s our new hit single brother andrew gives it one star out of a hundred uh brother are you out there
[0:05:38 – 0:06:00] Adam: what’d you think of the porter robinson for real though yeah we need some more live reactions was he just listening to the playlist or last week’s podcast i gave him both your playlist and my playlist which i have been meaning to combo those and put them up on the discord and the subreddit which i haven’t managed to do yet combo playlists um but i think he had both playlists and then i did just send him a direct link to um the wand album
[0:06:02 – 0:06:16] Adam: oh there’s the rain nice he told me that he thought based on the description of the album cover that he was expecting a golden retriever like running through the saguero oh not a um a scary black dog running through a
[0:06:17 – 0:06:18] Erik: It is kind of scary.
[0:06:18 – 0:06:20] Adam: A black and white desert scene.
[0:06:20 – 0:06:20] Erik: I don’t know.
[0:06:21 – 0:06:22] Erik: It’s real blurred out.
[0:06:22 – 0:06:24] Erik: It could be saguaros.
[0:06:24 – 0:06:25] Erik: It might be.
[0:06:25 – 0:06:31] Erik: Would you want to listen to music that was an album cover of a golden retriever running through a field of saguaro cactuses?
[0:06:31 – 0:06:33] Adam: That’s more his speed, I guess.
[0:06:33 – 0:06:33] Adam: I guess.
[0:06:33 – 0:06:36] Adam: That’s the kind of music that you want to get up and get perky for.
[0:06:36 – 0:06:36] Erik: Yep.
[0:06:37 – 0:06:39] Erik: This is the kind of music that keeps me awake at night.
[0:06:42 – 0:06:43] Adam: Excellent.
[0:06:44 – 0:06:52] Adam: You know what keeps me awake at night is thinking about this bag with ribbons festooned upon it that’s been in the mini fridge here since July 26th, Eric.
[0:06:53 – 0:06:57] Erik: I am excited, too, because I think there might be something in there for me, too.
[0:06:57 – 0:06:58] Adam: Yeah, okay.
[0:06:58 – 0:06:59] Adam: So it’s a big bag.
[0:07:00 – 0:07:01] Adam: It’s got a bunch of ribbons on there.
[0:07:01 – 0:07:03] Adam: And we had a bag with ribbons earlier.
[0:07:04 – 0:07:06] Adam: That one is the one with the National Parks.
[0:07:07 – 0:07:08] Erik: Congaree.
[0:07:08 – 0:07:10] Adam: Yeah, and the flies.
[0:07:10 – 0:07:13] Adam: And this one says, Perishable.
[0:07:13 – 0:07:14] Adam: N.A.
[0:07:14 – 0:07:16] Adam: Art Supplies for Adam and Eric.
[0:07:16 – 0:07:16] Adam: Eric.
[0:07:17 – 0:07:18] Erik: Thank you.
[0:07:18 – 0:07:20] Erik: I can tell by the sounds it’s making that it’s glass bottles.
[0:07:21 – 0:07:21] Erik: It’s glass bottles.
[0:07:23 – 0:07:25] Erik: How… You’ve… Got cheese for you.
[0:07:26 – 0:07:26] Erik: Okay.
[0:07:26 – 0:07:29] Erik: I was going to say, how long are we…
[0:07:29 – 0:07:31] Erik: I mean, you knew there was something perishable.
[0:07:31 – 0:07:33] Adam: It said perishable, so I put it right in the mini fridge.
[0:07:33 – 0:07:35] Adam: So it is food safety safe.
[0:07:35 – 0:07:36] Erik: What is that?
[0:07:36 – 0:07:36] Erik: Hennings?
[0:07:36 – 0:07:37] Erik: This is very cold.
[0:07:37 – 0:07:38] Erik: Yeah.
[0:07:38 – 0:07:38] Erik: Nice.
[0:07:39 – 0:07:39] Adam: It is.
[0:07:39 – 0:07:39] Adam: Look at this.
[0:07:39 – 0:07:41] Adam: We got a Grand Canyon.
[0:07:41 – 0:07:41] Adam: Oh.
[0:07:42 – 0:07:46] Adam: That’s a beauty with a kayak going down the Colorado River there.
[0:07:46 – 0:07:47] Adam: That’s very nice.
[0:07:47 – 0:07:48] Adam: Better have a wetsuit.
[0:07:49 – 0:07:52] Erik: Is the Hennings, is that a good cheese?
[0:07:54 – 0:07:57] Adam: Yeah, you can get that at a Woodman’s in Green Bay for sure.
[0:07:58 – 0:07:59] Adam: I mean, I take your… Where is it?
[0:07:59 – 0:08:01] Adam: Does it say where Hennings is based at?
[0:08:01 – 0:08:01] Erik: Oh, no.
[0:08:01 – 0:08:03] Erik: I thought maybe you would have just noted by name.
[0:08:03 – 0:08:06] Adam: Howard’s Grove, Wisconsin is my guess.
[0:08:08 – 0:08:08] Erik: Um…
[0:08:11 – 0:08:13] Erik: No, I’m not getting a location yet.
[0:08:13 – 0:08:13] Adam: You look for that.
[0:08:13 – 0:08:16] Adam: I’m going to read the note while you search that package.
[0:08:17 – 0:08:19] Adam: Grand Canyon National Park.
[0:08:19 – 0:08:19] Adam: Keel.
[0:08:20 – 0:08:20] Erik: Keel.
[0:08:21 – 0:08:22] Adam: Wow, that would have been my second guess.
[0:08:23 – 0:08:23] Adam: Really?
[0:08:23 – 0:08:25] Adam: That’s where I had my senior portraits done.
[0:08:25 – 0:08:26] Adam: Oh, wow.
[0:08:26 – 0:08:27] Adam: That makes a lot of sense.
[0:08:27 – 0:08:28] Adam: Way back in the day.
[0:08:29 – 0:08:32] Adam: Under a willow tree with a bowl cut.
[0:08:32 – 0:08:34] Erik: Holding a wheel of cheese.
[0:08:34 – 0:08:35] Erik: Holding a wheel of Hennings.
[0:08:35 – 0:08:36] Erik: Chipotle cheddar.
[0:08:36 – 0:08:37] Adam: I also played in like a…
[0:08:38 – 0:08:41] Adam: basketball tournament in a church basement there in fourth grade.
[0:08:42 – 0:08:44] Adam: Church basement ball.
[0:08:45 – 0:08:47] Adam: We did not win the consolation championship.
[0:08:47 – 0:08:49] Erik: There’s no way this court’s regulation.
[0:08:49 – 0:08:51] Adam: Yeah, don’t shoot it too high there, Bobby.
[0:08:53 – 0:08:54] Adam: It’s really raining now.
[0:08:54 – 0:08:54] Adam: It’s pouring now.
[0:08:54 – 0:08:55] Adam: Are you guys picking this up?
[0:09:00 – 0:09:00] Adam: No.
[0:09:02 – 0:09:03] Adam: The fingers of doom are here.
[0:09:03 – 0:09:04] Adam: They’re here.
[0:09:04 – 0:09:06] Adam: They’re raking the shed roof.
[0:09:06 – 0:09:12] Adam: For round two of Art Supply Drop-Off 2024, here are two of our favorite Wisconsin things.
[0:09:12 – 0:09:18] Adam: We’re off for trip two for Liz and three for Betty’s Pies.
[0:09:19 – 0:09:25] Adam: And we’re taking along a newbie, our nephew, who is 14, and Liz’s brother, who hasn’t been to the Boundary Waters since 1985.
[0:09:25 – 0:09:25] Adam: Wow.
[0:09:29 – 0:09:29] Erik: Is that hail?
[0:09:29 – 0:09:31] Erik: Sorry, that was a lovely note.
[0:09:31 – 0:09:32] Adam: There’s more.
[0:09:32 – 0:09:37] Adam: As always, happy paddling, life is precious, and every day is a miracle.
[0:09:38 – 0:09:41] Adam: Signed, Liz and Betty’s Pies.
[0:09:41 – 0:09:42] Adam: With a Z.
[0:09:42 – 0:09:42] Adam: With a Z.
[0:09:45 – 0:09:46] Adam: Every day is a miracle.
[0:09:47 – 0:09:47] Adam: That’s true.
[0:09:48 – 0:09:49] Erik: Very nice.
[0:09:49 – 0:09:52] Erik: Did you buy these cards in a whole set?
[0:09:53 – 0:09:55] Erik: I love those.
[0:09:55 – 0:09:56] Erik: Have you been to all of them?
[0:09:56 – 0:09:58] Erik: That’s a crazy road trip.
[0:09:58 – 0:10:01] Adam: Congaree and Grand Canyon.
[0:10:02 – 0:10:08] Adam: I bought a calendar once with all the national park maps of that variety.
[0:10:10 – 0:10:33] Adam: of that style um so i don’t know i’m guessing you can buy a whole set of them but maybe they are out on a very big and amazing national park spree yeah nice how many different states uh and provinces license plates did you catch on that road trip yeah that’s always the challenge rhode island uh what’s another one west virginia they don’t travel
[0:10:33 – 0:10:35] Adam: Remember when we got Hawaii at Zion?
[0:10:36 – 0:10:37] Erik: Oh, yeah, Zion, that parking lot.
[0:10:37 – 0:10:38] Erik: I can still remember the celebration.
[0:10:38 – 0:10:41] Erik: That was gleeful.
[0:10:41 – 0:10:50] Adam: That was probably one of the highlights of my life, is when we got Zion at the Visitor Center, Hawaii at the Zion Visitor Center, I should say.
[0:10:50 – 0:10:50] Adam: Yeah.
[0:10:50 – 0:10:51] Adam: Pretty incredible.
[0:10:51 – 0:10:54] Erik: Oh, I’m sorry to completely…
[0:10:55 – 0:10:56] Adam: I think it is hail.
[0:10:56 – 0:10:56] Erik: Light hail.
[0:10:56 – 0:11:07] Erik: Yeah, sorry to over-talk the lovely message with the hail chat, but there was a pink Volkswagen bug in the Artist Point parking lot with a Chihuahua license plate.
[0:11:07 – 0:11:08] Erik: Oh.
[0:11:08 – 0:11:11] Erik: It’s like, damn, I haven’t seen a Mexican license plate since I was in Mexico.
[0:11:11 – 0:11:12] Erik: They don’t come up here.
[0:11:13 – 0:11:14] Erik: Usually.
[0:11:15 – 0:11:17] Adam: They’re not driving all the way to Minnesota.
[0:11:17 – 0:11:21] Adam: That’s far more rare than seeing a Minnesota license plate in Chihuahua, you think?
[0:11:21 – 0:11:47] Adam: um it’s probably a horse a piece it’s a horse a piece as they say in keel wisconsin yep the cheese what kind of cheese there it’s a chipotle chipotle cheddar smoked chipotle recipe ideas tacos nachos chicken and beef those are not recipes they’re just food items there’s another cheese you got the chipotle cheddar look at this we got oh baby uh six year extra sharp cheddar
[0:11:47 – 0:11:48] Erik: Is that a car?
[0:11:48 – 0:11:49] Erik: More Hennings.
[0:11:49 – 0:11:51] Adam: Four generations of Hennings.
[0:11:51 – 0:11:52] Adam: More Hennings.
[0:11:52 – 0:11:53] Adam: Since 1914.
[0:11:53 – 0:11:55] Adam: Oh, this one’s signed.
[0:11:56 – 0:11:59] Adam: H-E-N-N-I.
[0:12:00 – 0:12:03] Adam: By master cheesemaker Terry Henning.
[0:12:03 – 0:12:04] Adam: Terry Henning.
[0:12:06 – 0:12:08] Erik: Wow.
[0:12:08 – 0:12:09] Erik: Six years.
[0:12:09 – 0:12:13] Erik: People travel to Wisconsin to learn how to make cheese from all over the world, right?
[0:12:13 – 0:12:13] Erik: They do.
[0:12:14 – 0:12:16] Erik: This is a screaming deal.
[0:12:18 – 0:12:20] Adam: Yeah, cheese prices.
[0:12:21 – 0:12:21] Adam: They’re on the rise.
[0:12:23 – 0:12:24] Adam: Have you seen the price of butter lately, Eric?
[0:12:24 – 0:12:25] Adam: Holy moly.
[0:12:25 – 0:12:26] Adam: All right.
[0:12:26 – 0:12:29] Erik: I don’t look at the prices of anything.
[0:12:29 – 0:12:30] Erik: Dairy in particular.
[0:12:30 – 0:12:38] Erik: I just eat my daily allotted gruel and get down into the trenches and mine out that trout.
[0:12:39 – 0:12:44] Erik: I had a woman tell me, complain, the fact that the chowder I brought her was too hot.
[0:12:44 – 0:12:45] Adam: Damn.
[0:12:45 – 0:12:46] Adam: You monster.
[0:12:47 – 0:12:48] Adam: Too hot.
[0:12:48 – 0:12:49] Erik: And I should do something about it.
[0:12:49 – 0:12:51] Adam: Yeah, why don’t you turn it down a little?
[0:12:52 – 0:12:57] Adam: Like, ma’am, I’ll have you know the state of Minnesota requires me to serve this chowder at 171 degrees Fahrenheit.
[0:12:58 – 0:12:58] Erik: Yeah.
[0:12:58 – 0:12:59] Adam: Or else.
[0:12:59 – 0:13:00] Erik: I don’t know.
[0:13:00 – 0:13:04] Erik: I mean, I feel like you, just by looking at you, you’re an expert in soup.
[0:13:04 – 0:13:05] Erik: You should know.
[0:13:05 – 0:13:08] Erik: A little thing called time might be on your side here.
[0:13:08 – 0:13:09] Erik: Or not.
[0:13:09 – 0:13:11] Erik: I actually, I don’t think time is on your side.
[0:13:11 – 0:13:13] Erik: I should get you something to do about that.
[0:13:13 – 0:13:18] Erik: You are going to want to eat all of the soup you possibly can as quickly as you can, ma’am.
[0:13:18 – 0:13:20] Adam: Yeah, have another pack of oyster crackers while you’re at it.
[0:13:21 – 0:13:21] Adam: Have two.
[0:13:22 – 0:13:25] Adam: We also have two different varieties of drinks here.
[0:13:25 – 0:13:26] Adam: We got ourselves…
[0:13:27 – 0:13:36] Adam: A four-pack of Whisco Pop Beverage Company Ginger Soda, handcrafted with real ingredients, from Madison, Wisconsin.
[0:13:37 – 0:13:38] Adam: Whisco Pop.
[0:13:39 – 0:13:41] Adam: Our friends in Madison strike again.
[0:13:44 – 0:13:45] Adam: I’m a big fan of Ginger Soda.
[0:13:46 – 0:13:46] Adam: Oh, yeah.
[0:13:46 – 0:13:48] Adam: That one looks pretty good.
[0:13:51 – 0:13:53] Erik: That’s not Virgil’s root beer there, is it?
[0:13:53 – 0:13:53] Adam: Negative.
[0:13:53 – 0:13:54] Adam: This is a Sprecher.
[0:13:55 – 0:13:57] Adam: And then we have a four-pack of bottled Sprecher.
[0:13:58 – 0:14:00] Adam: Root beer made with honey.
[0:14:01 – 0:14:02] Adam: Did you know that it was made with honey?
[0:14:03 – 0:14:12] Erik: I don’t think anything will ever beat the, not to talk about another root beer in front of the root beer we were gifted, but the Virgil’s logo.
[0:14:12 – 0:14:14] Adam: Yeah, the Virgil’s logo is pretty good.
[0:14:14 – 0:14:17] Adam: This is like a raven, dragoned raven.
[0:14:17 – 0:14:19] Erik: It’s very German.
[0:14:19 – 0:14:20] Adam: Yeah, it is.
[0:14:20 – 0:14:21] Adam: Holding a… Oh, sorry.
[0:14:21 – 0:14:23] Adam: I almost got you.
[0:14:23 – 0:14:24] Adam: What the hell does this mean?
[0:14:24 – 0:14:25] Adam: It’s fire brewed?
[0:14:25 – 0:14:26] Adam: Is he getting that on this side?
[0:14:27 – 0:14:27] Adam: Fire brewed.
[0:14:27 – 0:14:28] Adam: What’s that mean?
[0:14:28 – 0:14:29] Erik: I don’t know.
[0:14:29 – 0:14:30] Erik: With honey?
[0:14:30 – 0:14:32] Erik: They heat the pot up with fire?
[0:14:33 – 0:14:37] Erik: It’s literal flames just under a cauldron?
[0:14:37 – 0:14:38] Adam: Handmade brewing.
[0:14:39 – 0:14:44] Adam: Brewed in a kettle combining honey, vanilla, and a host of aromatic botanicals.
[0:14:44 – 0:14:45] Erik: Yeah, see?
[0:14:45 – 0:14:46] Erik: I nailed it.
[0:14:46 – 0:14:49] Adam: This dark honeyed brew will build a delicious frothy head.
[0:14:49 – 0:14:51] Adam: When properly poured into a frosted mug.
[0:14:52 – 0:14:54] Erik: Well, we’re not properly pouring that into a frosted mug.
[0:14:54 – 0:15:01] Adam: The best I could do is we have an ash pottery goblet behind us in the cabinet, but it’s not frosted.
[0:15:01 – 0:15:02] Adam: I didn’t get the memo.
[0:15:04 – 0:15:05] Adam: Which one are you picking?
[0:15:05 – 0:15:07] Erik: I’m definitely going to have to go for the ginger.
[0:15:08 – 0:15:10] Adam: I don’t know.
[0:15:10 – 0:15:11] Adam: Root beer does sound pretty good.
[0:15:11 – 0:15:13] Adam: Yeah, they both sound pretty good right now.
[0:15:13 – 0:15:14] Adam: It’s raining out.
[0:15:14 – 0:15:15] Erik: We’ll start with the Wisco pop.
[0:15:16 – 0:15:37] Adam: i realized too and i wonder if these are twist offs because neither of us have a lighter or a bottle opener usually root beer is uh twist off it’s uh you know yeah these are nice and cold i’m gonna made i’m just gonna not do a you know i’m not gonna pour it i’m just gonna drink it out of the bottle straight out of the bottle hey it is a twist off oh yeah that’s a twist off
[0:15:39 – 0:15:40] Adam: All right.
[0:15:40 – 0:15:46] Adam: Thank you, Liz and Betty’s Pies for the delicious drinks.
[0:15:47 – 0:15:50] Adam: Eric and I are very lucky gentlemen.
[0:15:50 – 0:15:51] Adam: Thank you.
[0:15:55 – 0:15:58] Adam: I haven’t had an ice cold root beer in a while.
[0:15:58 – 0:15:59] Adam: Ginger soda.
[0:16:01 – 0:16:02] Erik: Damn.
[0:16:02 – 0:16:02] Erik: Yeah, that’s tasty.
[0:16:02 – 0:16:04] Adam: On a scale of 1 to 10, how gingery is it?
[0:16:05 – 0:16:12] Erik: It’s not as insane as that double reeds, but it’s like a standard reeds ginger level, which is my preferred level.
[0:16:14 – 0:16:16] Erik: Don’t need to take it to the max with everything, you know?
[0:16:16 – 0:16:18] Adam: Yeah, just the right amount.
[0:16:19 – 0:16:21] Adam: Just the right amount of root in this beer.
[0:16:23 – 0:16:23] Adam: Excellent.
[0:16:23 – 0:16:24] Adam: All right.
[0:16:24 – 0:16:25] Adam: Thank you very much.
[0:16:26 – 0:16:30] Adam: We are not going to eat the cheese right now, but rest assured, we will eat the cheese.
[0:16:31 – 0:16:32] Erik: Oh, that cheese will be consumed.
[0:16:32 – 0:16:37] Erik: I don’t know if you would want to experience the smacking of cheese consumption on Mike.
[0:16:39 – 0:16:42] Adam: Wait, I’m just going to hit pause while we charcuterie.
[0:16:43 – 0:16:49] Erik: Yeah, there would also be a lot of cutting, and I don’t think we barely had a bottle opener.
[0:16:49 – 0:16:52] Erik: We definitely don’t have a sharp knife out here to do that cheese justice.
[0:16:52 – 0:16:53] Adam: We don’t, yeah.
[0:16:53 – 0:16:55] Adam: We actually don’t, and we don’t have a cutting board either.
[0:16:55 – 0:16:59] Erik: I’m not seeing one, Eric.
[0:16:59 – 0:16:59] Erik: I don’t think we have one.
[0:17:00 – 0:17:02] Erik: Yeah, we’re not going to Costanza them either, though.
[0:17:03 – 0:17:04] Adam: We can save it for Pronto.
[0:17:05 – 0:17:07] Adam: We’ll have a cheese board at Pronto this winter.
[0:17:08 – 0:17:10] Adam: Bear grease will be back.
[0:17:10 – 0:17:11] Adam: We’re getting 300 inches of snow this winter.
[0:17:12 – 0:17:12] Erik: I’m for it.
[0:17:13 – 0:17:13] Erik: He’s for it.
[0:17:13 – 0:17:14] Erik: I’m for it.
[0:17:14 – 0:17:15] Erik: We’re all going to be there.
[0:17:17 – 0:17:17] Erik: Be there.
[0:17:18 – 0:17:45] Erik: you know who won’t be there I got a oh no I got a screenshot well not a screenshot I thought it was a screenshot from friend of the show the honey bear the honey bear the honey man I do not want that to become the nickname at all friend of the show Scotty Baldwin he was just in China he was listening to an old episode and it was a quote from me saying that I wished Matthew Perry a painful death
[0:17:46 – 0:18:07] Erik: i don’t know what it was referenced to oh no but i i guess i was uh i guess i hexed him from the future uh yeah from like episode 200 why would you i was very mad at matthew parry was it after we watched the tcc movie with uh almost heroes perhaps oh i bet you it was because of
[0:18:08 – 0:18:10] Adam: Why else would we have been talking about Matthew Perry?
[0:18:10 – 0:18:10] Adam: Yeah.
[0:18:11 – 0:18:12] Adam: And he was awful in that movie.
[0:18:12 – 0:18:13] Erik: He was very bad in that.
[0:18:13 – 0:18:15] Erik: So I don’t regret what I said.
[0:18:15 – 0:18:17] Erik: Actually, I’m going to double, no.
[0:18:19 – 0:18:20] Adam: Good riddance.
[0:18:21 – 0:18:32] Erik: I feel like if I could get that, more people could just listen to old episodes and find all the horrible things that we foretold actually did come true.
[0:18:32 – 0:18:33] Adam: That’d be great.
[0:18:34 – 0:18:36] Adam: I grilled up some whitefish on the grill.
[0:18:36 – 0:18:37] Adam: Look at that picture.
[0:18:37 – 0:18:38] Adam: I’m looking for something else, but I just found this.
[0:18:39 – 0:18:42] Adam: I did a pretty nice job on these whitefish slabs on the grill, actually.
[0:18:42 – 0:18:43] Adam: I was really happy with how that turned out.
[0:18:43 – 0:18:45] Erik: Yeah, those aren’t some large slabs, I would say.
[0:18:45 – 0:18:46] Adam: You did it.
[0:18:46 – 0:18:47] Adam: You’ve done it.
[0:18:47 – 0:18:52] Adam: Okay, so Eric put the link in the show notes.
[0:18:53 – 0:18:53] Adam: I did.
[0:18:54 – 0:18:57] Adam: And then he doesn’t know who won, though.
[0:18:58 – 0:19:00] Adam: He doesn’t know who won.
[0:19:00 – 0:19:01] Adam: And we’ve saved it for now.
[0:19:02 – 0:19:03] Adam: I’m about to reveal it to Eric.
[0:19:04 – 0:19:09] Adam: The results of the tumble patch voting, which is now official and in the books.
[0:19:10 – 0:19:11] Adam: Drum roll, please.
[0:19:11 – 0:19:12] Adam: In the books.
[0:19:12 – 0:19:16] Adam: It’s in the books on the internet, the digital books of the internet.
[0:19:16 – 0:19:17] Adam: Until they turn it off.
[0:19:17 – 0:19:18] Adam: Do you want me to go?
[0:19:18 – 0:19:20] Adam: I’ll go in reverse order.
[0:19:20 – 0:19:20] Adam: How about that?
[0:19:24 – 0:19:25] Adam: Reverse order?
[0:19:25 – 0:19:26] Adam: How many were there?
[0:19:26 – 0:19:27] Erik: Four?
[0:19:27 – 0:19:30] Adam: There were six options.
[0:19:30 – 0:19:31] Adam: Do the top three.
[0:19:31 – 0:19:32] Adam: Just the top.
[0:19:32 – 0:19:36] Adam: Well, there’s two that barely got any votes, and then the other four were pretty close.
[0:19:36 – 0:19:38] Adam: So I’m going to do those top four.
[0:19:38 – 0:19:38] Adam: Do them all.
[0:19:39 – 0:19:44] Adam: Number four, with 13.5% of the vote, Biter Sunrise.
[0:19:44 – 0:19:49] Adam: And this is the one that was inspired by Eric’s vision slash dream slash nightmare.
[0:19:49 – 0:19:51] Erik: Goes to show you what it’s worth having a dream for, kids.
[0:19:52 – 0:19:54] Adam: Well, top four, 13.5%.
[0:19:54 – 0:19:55] Adam: That was pretty impressive.
[0:19:56 – 0:20:03] Adam: A pizza biter as the son played by the baby from Tumble Tellies.
[0:20:04 – 0:20:06] Adam: Tumble Tellies, yes.
[0:20:07 – 0:20:09] Adam: The Tumble Telly baby may have voted in this.
[0:20:10 – 0:20:10] Adam: Who knows?
[0:20:11 – 0:20:17] Adam: Actually, the grandchild of the Tumble Telly baby is also a Tumble homie.
[0:20:21 – 0:20:25] Erik: I feel like it could be from the 60s that they replayed in the 90s.
[0:20:25 – 0:20:27] Adam: It could have been like that, yeah.
[0:20:27 – 0:20:28] Adam: It’s hard to nail down.
[0:20:28 – 0:20:29] Adam: I think it was just from the 90s, though.
[0:20:29 – 0:20:30] Adam: Yeah, okay.
[0:20:30 – 0:20:32] Adam: Biter Sunrise came in fourth, though, with 13.5.
[0:20:33 – 0:20:35] Adam: In third place was the Loon Bleep!
[0:20:35 – 0:20:35] Adam: With 16.2% of the vote.
[0:20:35 – 0:20:37] Adam: What did that one look like?
[0:20:43 – 0:20:48] Adam: It was sort of like the laser loon, but it was shooting out an expletive.
[0:20:48 – 0:20:48] Adam: Oh, yes.
[0:20:48 – 0:20:50] Adam: I don’t have the images in front of me.
[0:20:50 – 0:20:50] Adam: No, I know.
[0:20:50 – 0:20:51] Erik: You can picture it.
[0:20:51 – 0:20:54] Adam: Yeah.
[0:20:54 – 0:21:02] Adam: In third place… No, in second place, with 18.9% of the vote, was the… My other hat is a min 2.
[0:21:02 – 0:21:03] Erik: Okay.
[0:21:03 – 0:21:06] Adam: And pretty good vote tally for that one.
[0:21:07 – 0:21:11] Adam: And of course, though, in first place, with a lot of votes, 43.2% of them…
[0:21:14 – 0:21:17] Adam: was the laser-eyed Gordy wearing the sombrero.
[0:21:17 – 0:21:17] Erik: Oh, yeah.
[0:21:18 – 0:21:18] Erik: Yes.
[0:21:18 – 0:21:26] Adam: Gordy’s flock is coming to all of our hats and life jackets and packs.
[0:21:26 – 0:21:31] Erik: Is the laser doing anything besides lasering?
[0:21:32 – 0:21:41] Erik: It’s not like starting a distant fire or shooting a mosquito out of the sky or…
[0:21:42 – 0:21:47] Erik: Because I feel like I remember seeing iterations of it that maybe it was doing something.
[0:21:48 – 0:21:49] Erik: Am I off here?
[0:21:49 – 0:21:51] Adam: No, you’re not off.
[0:21:51 – 0:21:53] Adam: I just don’t have the artwork in front of me.
[0:21:53 – 0:21:54] Erik: And you also don’t remember?
[0:21:55 – 0:21:55] Adam: I don’t.
[0:21:56 – 0:21:56] Adam: I’m not sure.
[0:21:56 – 0:21:59] Erik: I don’t like it when you think really hard and don’t say anything.
[0:21:59 – 0:22:04] Erik: Because I can’t tell if you’re just letting me continue going down a horrible path.
[0:22:05 – 0:22:06] Adam: Keep walking into my trap.
[0:22:09 – 0:22:09] Adam: I don’t know where…
[0:22:10 – 0:22:11] Adam: I guess I could go back into the show notes.
[0:22:11 – 0:22:12] Adam: No, that’s fine.
[0:22:12 – 0:22:15] Adam: I did try and go back after you’d asked me the questions last week.
[0:22:15 – 0:22:19] Adam: And because voting was closed, the page was no longer active.
[0:22:19 – 0:22:20] Adam: So I couldn’t give you the answers.
[0:22:21 – 0:22:24] Adam: We’re going to find out when the patches come out.
[0:22:25 – 0:22:26] Adam: I think he’s doing stickers.
[0:22:26 – 0:22:28] Adam: So Cheap Dancer did send a message.
[0:22:30 – 0:22:34] Adam: Because he wanted to make sure I had all the information for your follow-up questions this week, Eric.
[0:22:34 – 0:22:36] Adam: And I failed you once again.
[0:22:36 – 0:22:36] Adam: Hold on.
[0:22:39 – 0:22:39] Erik: I don’t have that.
[0:22:39 – 0:22:44] Erik: I mean, I feel like my follow-up questions are somewhat not answerable.
[0:22:45 – 0:22:45] Erik: I don’t know.
[0:22:45 – 0:22:46] Adam: I shouldn’t have had it.
[0:22:46 – 0:22:46] Adam: Here we go.
[0:22:46 – 0:22:47] Adam: I have it.
[0:22:47 – 0:22:49] Adam: The lasers are just going off screen.
[0:22:50 – 0:22:50] Adam: Oh, yes.
[0:22:51 – 0:22:52] Adam: Out of the circle.
[0:22:52 – 0:22:53] Erik: Yes.
[0:22:53 – 0:22:55] Erik: And I love that it is a close-up also.
[0:22:55 – 0:22:56] Erik: It’s not like the sitting.
[0:22:57 – 0:22:58] Adam: Just Gordy’s head.
[0:22:58 – 0:23:02] Adam: He’s shooting some pretty powerful-looking lasers.
[0:23:02 – 0:23:04] Erik: I don’t know how anything could have possibly beat that.
[0:23:05 – 0:23:06] Adam: I would have been surprised.
[0:23:06 – 0:23:08] Adam: I’m shocked it didn’t get 50% of the vote.
[0:23:08 – 0:23:10] Adam: It’s probably not enough people voted.
[0:23:11 – 0:23:12] Adam: Otherwise, it would have gotten 50%.
[0:23:13 – 0:23:16] Erik: Those lasers look so good, too.
[0:23:16 – 0:23:20] Adam: I mean, those are like, I would not want to be in the way of those lasers.
[0:23:20 – 0:23:23] Adam: No, I wouldn’t want to be in the way of those on the water or on the portage.
[0:23:24 – 0:23:29] Adam: I was sent the message a while back, but we had already recorded the previous episodes.
[0:23:29 – 0:23:32] Adam: I said, we will announce it on episode 262.
[0:23:33 – 0:23:37] Erik: I’m just thinking of somebody who has no idea what they’re… What the hell are we talking about?
[0:23:37 – 0:23:39] Erik: No, like somebody who sees that in the wild.
[0:23:39 – 0:23:39] Adam: Right.
[0:23:39 – 0:23:40] Adam: That sticker.
[0:23:40 – 0:23:45] Adam: I can’t wait till we’re out in the park in a couple of years and I see somebody with that patch on.
[0:23:45 – 0:23:45] Adam: It’s going to be mayhem.
[0:23:46 – 0:23:52] Erik: I don’t even know how you would start to explain what it means.
[0:23:52 – 0:23:56] Adam: Yeah, here’s what we know from Cheap Dancer today.
[0:23:57 – 0:24:00] Adam: The Gordy stickers have been ordered, the same design as the patch.
[0:24:01 – 0:24:04] Adam: Part two, I’m still working with an embroidery shop to get the patches made.
[0:24:04 – 0:24:05] Adam: Wow.
[0:24:05 – 0:24:07] Adam: It’s more complicated than a Coghlan’s mouse trap.
[0:24:09 – 0:24:09] Erik: Dang.
[0:24:09 – 0:24:18] Adam: The cost will be about $1 for a sticker and probably around $5 for a patch, $1.50 for shipping if anybody’s interested.
[0:24:19 – 0:24:20] Erik: Is it that hard to get a patch made?
[0:24:20 – 0:24:22] Erik: I know you can get stickers made left and right.
[0:24:22 – 0:24:24] Erik: Stickers are easy, but yeah.
[0:24:24 – 0:24:24] Adam: They’re giving them away.
[0:24:25 – 0:24:26] Adam: The lost art of patch making.
[0:24:26 – 0:24:28] Erik: Yeah, but I can’t imagine.
[0:24:28 – 0:24:36] Erik: It can’t just be as easily just push a button on the sticker making machine and it’s going to be a sticker.
[0:24:36 – 0:24:37] Erik: There’s the sewing.
[0:24:37 – 0:24:38] Erik: You probably have to program it.
[0:24:38 – 0:24:44] Adam: You got to make sure that your phantom thread is properly spooled for that one.
[0:24:46 – 0:24:50] Adam: Anyways, looking, part four, looking forward to recognizing all the homies in the park.
[0:24:51 – 0:24:52] Adam: Hell yes, brother.
[0:24:52 – 0:24:53] Adam: Hell yes.
[0:24:53 – 0:25:01] Adam: So thank you for the good work on the designs, putting together the voting system and compiling the votes.
[0:25:01 – 0:25:02] Adam: So I can’t wait.
[0:25:03 – 0:25:04] Adam: Did he compile them?
[0:25:04 – 0:25:05] Adam: Well, Google did.
[0:25:05 – 0:25:06] Adam: Okay.
[0:25:06 – 0:25:07] Adam: But, you know, he set up the voting.
[0:25:07 – 0:25:09] Erik: I wasn’t sitting at home counting them.
[0:25:09 – 0:25:10] Erik: Paper ballots.
[0:25:11 – 0:25:11] Erik: Mail it.
[0:25:11 – 0:25:12] Adam: I sent mine in.
[0:25:12 – 0:25:16] Adam: I rolled mine up and put it on the foot of a pigeon and sent it south.
[0:25:17 – 0:25:17] Erik: Yeah.
[0:25:17 – 0:25:22] Adam: I hope my vote got in, but it looked like it wouldn’t have mattered with 43.2% of the vote.
[0:25:22 – 0:25:25] Adam: That one was probably decided whether or not my pigeon made it or not.
[0:25:26 – 0:25:28] Erik: I don’t think your pigeon made any difference.
[0:25:29 – 0:25:30] Adam: Laser pigeon.
[0:25:30 – 0:25:33] Adam: He just got lasered right out of the sky by Gordy before he even made it out of the shed.
[0:25:34 – 0:25:35] Adam: Gordy, right over here.
[0:25:35 – 0:25:36] Adam: Gordy, are you proud?
[0:25:37 – 0:25:38] Adam: Are you happy, Gordy?
[0:25:38 – 0:25:40] Adam: He’s proud.
[0:25:40 – 0:25:40] Adam: He looks pleased.
[0:25:40 – 0:25:41] Adam: He is proud.
[0:25:41 – 0:25:42] Adam: He looks really pleased.
[0:25:42 – 0:25:45] Erik: Proud, independent Gordy.
[0:25:45 – 0:25:45] Adam: Excellent.
[0:25:47 – 0:25:47] Adam: Oh, boy.
[0:25:48 – 0:25:51] Adam: We had a couple things on the subreddit.
[0:25:51 – 0:25:52] Adam: Do you have anything more to say on the patch?
[0:25:53 – 0:26:16] Erik: uh on the patch no i’m fine nicely done great work i’ll be putting in my order to uh at least get a sticker i don’t know uh patches for me it’s like uh i wish i could be more of a patch guy but i’m just not i’m gonna do it because i still have a other kind of a couple other patches that need to go on so i’m going to have a patch session patch sesh yeah
[0:26:17 – 0:26:37] Erik: yeah i gotta get in there um i got a couple other ones and you know just ironing them on is no good i need some heavy duty threads and needles and thimbles well and that’s exactly where i fall down when uh you know i come and i come to thinking about getting patches i do this a lot i come to think about getting patches and then i’m like i don’t want to just do the iron on
[0:26:38 – 0:26:42] Erik: But then I’m like, well, now I’m getting into a whole sewing operation here.
[0:26:43 – 0:26:49] Erik: And if I want to put them on cool things or besides just a hat, then it’s like, well, now we’re talking like some serious work.
[0:26:50 – 0:26:51] Adam: You got to boil that leather, brother.
[0:26:51 – 0:26:51] Erik: Yeah.
[0:26:52 – 0:26:59] Adam: Andrew doesn’t want to listen to cool, easy listening music from Los Angeles.
[0:26:59 – 0:27:03] Adam: He wants to listen to the new hardcore thimble music.
[0:27:04 – 0:27:04] Erik: Yeah.
[0:27:04 – 0:27:05] Erik: That’s the good stuff.
[0:27:05 – 0:27:06] Adam: That’s the good stuff there.
[0:27:07 – 0:27:10] Adam: That’s when you know you’re alive.
[0:27:11 – 0:27:18] Adam: There’s a couple things on the subreddit the last week or two here that I think deserve mention.
[0:27:20 – 0:27:22] Adam: I think I told you about one.
[0:27:22 – 0:27:25] Erik: Well, I’m on the subreddit.
[0:27:25 – 0:27:26] Adam: You are on the subreddit.
[0:27:26 – 0:27:27] Adam: We’re going to pull this one up, though.
[0:27:28 – 0:27:30] Adam: But I think that’s the meat, and I want to start.
[0:27:31 – 0:27:32] Adam: This is odd.
[0:27:32 – 0:27:32] Adam: That’s the meat?
[0:27:33 – 0:27:34] Adam: The meat.
[0:27:35 – 0:27:40] Adam: Yeah, the drink is the meat, and the meat is the appetizer in this one.
[0:27:40 – 0:27:42] Adam: Somebody posted that there’s a new…
[0:27:42 – 0:27:42] Adam: I’m lost.
[0:27:43 – 0:27:44] Adam: There’s a new biter coming out.
[0:27:45 – 0:27:46] Erik: Oh, I didn’t actually click that.
[0:27:46 – 0:27:48] Adam: The Stranger Things Edition Biter.
[0:27:49 – 0:27:49] Adam: Did you see it?
[0:27:51 – 0:27:52] Adam: You know what Stranger Things is.
[0:27:52 – 0:27:56] Erik: The television, HBO, Netflix show?
[0:27:56 – 0:27:57] Adam: Yes, I’m aware.
[0:27:57 – 0:27:58] Adam: You know the one.
[0:27:59 – 0:28:00] Erik: Aren’t they de-aging them?
[0:28:01 – 0:28:07] Erik: Because they’re all too old now to be supposedly in middle school or whatever.
[0:28:07 – 0:28:15] Adam: So the new Totino’s Pizza Biter for this year, it’s going to take out the FaZe Clan this year, is the Hellfire Club Spicy Pepperoni.
[0:28:16 – 0:28:17] Adam: There it is.
[0:28:17 – 0:28:19] Adam: I got a screen grab of it for you, Eric.
[0:28:19 – 0:28:24] Erik: I feel like Totino’s needs maybe a little bit of a better graphic designer, just in general.
[0:28:25 – 0:28:26] Erik: I don’t know.
[0:28:26 – 0:28:27] Erik: That does nothing for me.
[0:28:27 – 0:28:30] Erik: That’s definitely not going to take out the phase planners.
[0:28:31 – 0:28:34] Adam: Well, yeah, because I’m going to get you again.
[0:28:35 – 0:28:41] Adam: The fantasy football draft for the main Cook County League up here that we do the in-person draft is tomorrow night.
[0:28:42 – 0:28:44] Adam: And I am bringing pizza biters.
[0:28:44 – 0:28:46] Adam: And we had some.
[0:28:46 – 0:28:49] Adam: And I said to Natalie, I’m going to bring those pizza biters for the draft.
[0:28:49 – 0:28:52] Adam: And she goes, well, the baby ate them.
[0:28:53 – 0:28:54] Adam: And I said, oh, no.
[0:28:55 – 0:28:56] Adam: She’s like, I’ll get you some.
[0:28:56 – 0:28:57] Adam: She comes back from the store.
[0:28:57 – 0:29:00] Adam: She’s like, what’s with these buffalo chicken pizza biters?
[0:29:00 – 0:29:00] Erik: Oh, nice.
[0:29:00 – 0:29:01] Adam: And I was like, FaZe Clan?
[0:29:02 – 0:29:03] Erik: Yeah, you know all about them.
[0:29:03 – 0:29:03] Adam: Oh, she’s like, you’ve had them?
[0:29:04 – 0:29:06] Adam: I was like, oh, baby, I know all about the FaZe Clan.
[0:29:06 – 0:29:09] Erik: I’ve had them every which way you can possibly make them.
[0:29:11 – 0:29:14] Adam: Me and Eric are like honorary members of the FaZe Clan at this point.
[0:29:14 – 0:29:15] Adam: Hopefully that’s okay.
[0:29:16 – 0:29:20] Erik: I don’t know if that’s okay or not, but we’re ingratiating ourselves into their clan.
[0:29:21 – 0:29:24] Adam: We’re just going to keep saying it, and eventually they’re going to have to accept us.
[0:29:25 – 0:29:30] Adam: So anyways, that just got me going down on the Discord.
[0:29:30 – 0:29:35] Adam: Somebody had posted, I think it was Hotbalicious, posted a picture of all the different current Totino’s out there.
[0:29:36 – 0:29:37] Adam: Just biters or products?
[0:29:37 – 0:29:39] Adam: Just all the different flavors they have.
[0:29:39 – 0:29:41] Adam: So they have the FaZe Clan Buffalo Chicken.
[0:29:42 – 0:29:45] Adam: They have plain cheese, which we never go with plain cheese.
[0:29:45 – 0:29:46] Adam: Who gets plain cheese?
[0:29:46 – 0:29:46] Adam: I don’t know.
[0:29:47 – 0:29:48] Adam: Boring people.
[0:29:48 – 0:29:49] Erik: Not that the…
[0:29:49 – 0:29:51] Erik: Honestly, they all taste the same.
[0:29:51 – 0:29:52] Erik: They all do kind of taste the same.
[0:29:52 – 0:29:53] Erik: What are we even going to have this conversation?
[0:29:54 – 0:29:55] Adam: Well, I have one question.
[0:29:55 – 0:29:56] Erik: What are some of the other flavors?
[0:29:56 – 0:29:57] Erik: Is there anything interesting?
[0:29:57 – 0:30:03] Adam: So then there’s regular pepperoni, and now there’s going to be spicy Hellfire Club pepperoni Stranger Things edition, which…
[0:30:03 – 0:30:05] Erik: I don’t know if I need spicy when things are already so hot.
[0:30:05 – 0:30:06] Adam: We bring our own hot sauce.
[0:30:07 – 0:30:10] Adam: Remember on the Pencil Lake Portage, we were dumping hot sauce on our biters?
[0:30:11 – 0:30:13] Adam: Which ones did we even have on the Frost River trip?
[0:30:13 – 0:30:15] Adam: I think they were FaZe Clan.
[0:30:15 – 0:30:16] Adam: Oh, they were FaZe Clan.
[0:30:16 – 0:30:17] Adam: Buffalo Boys.
[0:30:17 – 0:30:17] Adam: That’s true.
[0:30:18 – 0:30:19] Adam: They have Triple Meat.
[0:30:20 – 0:30:20] Erik: Oh, my God.
[0:30:21 – 0:30:21] Erik: They have Supreme.
[0:30:22 – 0:30:24] Adam: Triple Meat.
[0:30:25 – 0:30:27] Adam: But they also have one called Combination.
[0:30:28 – 0:30:28] Adam: Yes.
[0:30:28 – 0:30:29] Adam: What do you think?
[0:30:29 – 0:30:30] Adam: The mystery combination.
[0:30:30 – 0:30:33] Adam: What do you think is the difference between Triple Meat and Combination?
[0:30:33 – 0:30:35] Erik: That’s all the shit they sweep up off the floor, man.
[0:30:35 – 0:30:36] Erik: That’s the Combination.
[0:30:36 – 0:30:40] Adam: It’s the stuff that’s left over after the Triple Meat has gotten made.
[0:30:41 – 0:30:56] Adam: yeah don’t know scraps of the scraps man it’s the phase scraps i don’t know i’m sure it says on there what it is but i can’t zoom in enough on the picture to get there and i’m not going down to the grocery store to look this up in person and i don’t think i would ever buy a combination if i even saw it available
[0:30:57 – 0:30:59] Erik: Would you buy that variety of any food item?
[0:30:59 – 0:31:00] Adam: Combination.
[0:31:03 – 0:31:04] Adam: Yeah.
[0:31:05 – 0:31:06] Adam: No, I don’t think I would.
[0:31:08 – 0:31:09] Adam: Then somebody else posted the…
[0:31:09 – 0:31:15] Adam: I think it was the Honey Bear posted the original…
[0:31:15 – 0:31:16] Adam: This is before Totino’s.
[0:31:17 – 0:31:18] Adam: I got to pull this picture up too if you haven’t seen it.
[0:31:19 – 0:31:20] Adam: This is Gino.
[0:31:21 – 0:31:26] Adam: This is an ad for the original sausage and cheese pizza biter from Gino.
[0:31:27 – 0:31:27] Erik: Gino.
[0:31:27 – 0:31:28] Erik: I love it.
[0:31:28 – 0:31:33] Erik: Back in the day where the owner of the company would literally just be pictured on the ad.
[0:31:33 – 0:31:35] Adam: In a suit in front of the product.
[0:31:35 – 0:31:36] Adam: Just staring.
[0:31:37 – 0:31:39] Adam: It just says, please write me for your free recipe booklet.
[0:31:40 – 0:31:44] Adam: My address is on every package of Pizza Biters signed Gino.
[0:31:44 – 0:31:46] Erik: That is literally a Tim and Eric sketch.
[0:31:46 – 0:31:47] Adam: It is, isn’t it?
[0:31:47 – 0:31:48] Adam: So that was the original.
[0:31:48 – 0:31:52] Adam: And then people were pointing out that they no longer just make the sausage and cheese.
[0:31:53 – 0:31:55] Adam: That got replaced with combination.
[0:31:55 – 0:31:55] Adam: Yeah.
[0:31:56 – 0:32:00] Erik: They can’t call it sausage and cheese anymore because there’s too much other things going on in there.
[0:32:00 – 0:32:01] Adam: Well, maybe that’s what happened.
[0:32:01 – 0:32:02] Adam: They just turned sausage.
[0:32:02 – 0:32:03] Adam: Yeah, the FDA cracked down on the naming.
[0:32:05 – 0:32:05] Adam: Hilarious.
[0:32:07 – 0:32:20] Adam: Anyways, this is all a long-winded way of getting to the real question, which is next year when Totino’s contacts Tumble Home and says, hey, guys, we want to make the Tumble Home edition pizza biter.
[0:32:20 – 0:32:21] Adam: What flavor?
[0:32:21 – 0:32:21] Erik: What’s in it, Eric?
[0:32:22 – 0:32:22] Erik: I don’t know.
[0:32:22 – 0:32:23] Erik: Maybe some real food.
[0:32:24 – 0:32:29] Erik: Let’s start there.
[0:32:29 – 0:32:30] Adam: I don’t know about that.
[0:32:31 – 0:32:32] Adam: I don’t know about that.
[0:32:32 – 0:32:33] Erik: Yeah, we don’t want to go too far.
[0:32:34 – 0:32:37] Erik: In that same vein of like, you know, what’s already in a pizza biter.
[0:32:37 – 0:32:38] Erik: Yeah.
[0:32:38 – 0:32:45] Erik: If I knew it’s just going to be like a melange of like goose and maybe like a fleck of something solid.
[0:32:45 – 0:32:45] Adam: Mm-hmm.
[0:32:47 – 0:32:47] Adam: I’d open it up.
[0:32:47 – 0:32:48] Adam: You can have anything you want.
[0:32:49 – 0:32:49] Adam: No, I know.
[0:32:49 – 0:32:53] Adam: You’re in control of the ingredient quality control testing and cost is no issue.
[0:32:54 – 0:32:59] Adam: Totino’s has given us a green light to make a very expensive and high quality bite.
[0:32:59 – 0:33:00] Adam: I think that would be number one in our contract.
[0:33:01 – 0:33:25] Adam: is we’re not doing a combination yeah no these are going to be high quality you have to charge twice as much for the tumble home edition sure that’s fine okay so you can put anything you want in them what are you going in there with and it and it’s just maintaining that format though of like something a little of a little that size but you got anything that works in that amount of size yeah okay um like spaghetti and meatballs
[0:33:30 – 0:33:31] Adam: Very crispy.
[0:33:32 – 0:33:32] Adam: All right.
[0:33:33 – 0:33:37] Adam: My initial thought was breakfast frittata pizza biter.
[0:33:37 – 0:33:39] Erik: Oh, a breakfast version?
[0:33:39 – 0:33:39] Erik: Yeah.
[0:33:39 – 0:33:42] Erik: Well, if you want to actually get something made, that’s the choice.
[0:33:42 – 0:33:44] Adam: Why isn’t there a breakfast pizza biter yet?
[0:33:45 – 0:33:46] Adam: Because it’s not pizza, I guess.
[0:33:47 – 0:33:48] Adam: It’s just a biter at that point.
[0:33:48 – 0:33:53] Erik: Well, I mean, the name of the product, lest we forget, is Pizza Rolls.
[0:33:53 – 0:33:54] Adam: Well, they do have breakfast pizza.
[0:33:55 – 0:33:59] Erik: Well, I know, but I’m just saying, like, that it’s, you know, I’m sure it’s a marketing issue.
[0:33:59 – 0:33:59] Adam: Sure.
[0:33:59 – 0:34:01] Erik: But it is kind of surprising.
[0:34:01 – 0:34:03] Adam: Yeah, they haven’t done a breakfast one.
[0:34:03 – 0:34:10] Erik: Eggs are pretty cheap, and then you just fill it with 90% of whatever that, you know, cheese product, which is all oil anyway.
[0:34:10 – 0:34:10] Erik: There you go.
[0:34:11 – 0:34:12] Erik: And potatoes cheap.
[0:34:12 – 0:34:13] Adam: Yeah, potatoes cheap.
[0:34:13 – 0:34:14] Adam: You know, maybe a little…
[0:34:16 – 0:34:21] Adam: Well, I think gravy would be a strong contender of just one that’s just gravy.
[0:34:21 – 0:34:22] Erik: Oh, well, then, yeah.
[0:34:22 – 0:34:30] Adam: And then the shell is a biscuity variety of biter and not so much the, you know, the biter as we know it.
[0:34:30 – 0:34:37] Erik: Or the whole bag is a combination where it’s like some of them may just be a biscuit and some are just gravy.
[0:34:37 – 0:34:38] Erik: Yeah.
[0:34:40 – 0:34:41] Adam: There’s something kind of cruel about that.
[0:34:41 – 0:34:44] Adam: And then every once in a while, you get one that’s just like…
[0:34:45 – 0:34:46] Erik: I don’t think the families would like that.
[0:34:46 – 0:34:47] Erik: Banana.
[0:34:48 – 0:34:49] Adam: Oh, yeah.
[0:34:49 – 0:34:54] Adam: You get a couple that are just bad in each one, like a random sack of jelly beans or something in there.
[0:34:54 – 0:34:55] Erik: Ezekiel millet cereal.
[0:34:55 – 0:34:56] Erik: Yeah.
[0:34:57 – 0:34:59] Adam: One I thought that would be on brand for us.
[0:35:00 – 0:35:03] Adam: Clearly, I’ve had some time to think about this a little bit more because I sprung it on you.
[0:35:03 – 0:35:06] Erik: Yeah, you threw me on me, and I think I still did okay.
[0:35:06 – 0:35:07] Erik: You held your own.
[0:35:08 – 0:35:11] Erik: I mean, it would basically just be SpaghettiOs in a pizza biter.
[0:35:11 – 0:35:12] Adam: I could go.
[0:35:12 – 0:35:13] Erik: I could go.
[0:35:13 – 0:35:14] Erik: I’d be fine with that.
[0:35:14 – 0:35:18] Erik: More hot oils to fill out the mouth for pure burning.
[0:35:18 – 0:35:18] Erik: Fuck.
[0:35:19 – 0:35:39] Adam: uh i think one more that would be on brand for us although we haven’t done this lately in the field is i feel like we’ve eaten a lot of cuban sandwiches in the field oh yeah and like a cubano sandwich pizza biter again might be too exotic for the clientele may not sell as well looking for right but if we could do anything i think that one would be like one of the best options
[0:35:39 – 0:35:48] Erik: Yeah, and I feel like also if this is truly a Tumble Home marketed pizza biter that there would need to be some dill involved in the frittata.
[0:35:48 – 0:35:50] Adam: Yeah, and that’s got the dill going.
[0:35:50 – 0:35:52] Adam: So would the frittata, but so would the Cubano.
[0:35:52 – 0:35:53] Adam: That’s true.
[0:35:53 – 0:35:55] Adam: I like both those options as the Tumble Home edition.
[0:35:57 – 0:35:57] Adam: Let us know what you think.
[0:35:58 – 0:35:59] Adam: Hit us up in the DMs.
[0:36:00 – 0:36:03] Adam: What’s your favorite biter, concept biter?
[0:36:03 – 0:36:05] Erik: I thought you were talking directly to Totino’s there.
[0:36:05 – 0:36:08] Adam: I’m talking to Totino’s or any other tumble homies that are listening.
[0:36:08 – 0:36:12] Adam: Clearly, what was his name?
[0:36:13 – 0:36:13] Erik: Gino.
[0:36:13 – 0:36:21] Adam: Gino Totino is out there listening, I’m sure, and he’s got his finest laboratory cooks out there working on the new formula.
[0:36:21 – 0:36:23] Erik: It’s a Minnesota company, right?
[0:36:23 – 0:36:23] Adam: It is.
[0:36:24 – 0:36:25] Erik: What do you think?
[0:36:25 – 0:36:26] Adam: Gino, are you listening?
[0:36:27 – 0:36:32] Erik: Top Minnesota food items that you can find the farthest away from Minnesota.
[0:36:32 – 0:36:34] Erik: It’s got to be Totino’s Pizza Biters.
[0:36:34 – 0:36:35] Erik: Probably worldwide with that.
[0:36:35 – 0:36:36] Erik: And Spam, right?
[0:36:37 – 0:36:38] Adam: Yeah, or like Pronto’s.
[0:36:39 – 0:36:43] Erik: You can’t buy a Pronto pup from a freezer section, though.
[0:36:43 – 0:36:45] Erik: I’m talking like, here we go.
[0:36:45 – 0:36:46] Erik: I’m going to buy some.
[0:36:46 – 0:36:48] Erik: How far does Totino ship?
[0:36:49 – 0:36:49] Adam: Worldwide.
[0:36:49 – 0:36:52] Adam: Maybe galaxy-wide.
[0:36:52 – 0:36:54] Erik: Got a couple on the SpaceX.
[0:36:54 – 0:36:56] Adam: The space station.
[0:36:56 – 0:36:57] Adam: They’re seven miles above Earth.
[0:36:57 – 0:36:59] Adam: They’re eating pizza biters right now.
[0:36:59 – 0:37:03] Erik: You just got to make sure you don’t break the seal when you’re eating it in space because you don’t want that.
[0:37:03 – 0:37:04] Adam: That would be dangerous.
[0:37:04 – 0:37:06] Adam: You don’t want the combination of meat getting into any of that.
[0:37:06 – 0:37:09] Adam: Combination would put a hole right in the side of the tin can.
[0:37:11 – 0:37:12] Adam: At those velocities?
[0:37:12 – 0:37:14] Adam: This is like the beginning of that…
[0:37:15 – 0:37:18] Adam: What’s the movie with George Clooney and Sandra Bullock when they’re in space?
[0:37:18 – 0:37:19] Adam: Gravity?
[0:37:19 – 0:37:24] Adam: Is it Gravity, where they get their shit just shredded to bits, right, in the first scene?
[0:37:24 – 0:37:24] Adam: Yeah.
[0:37:24 – 0:37:27] Adam: That was scary, but thrilling.
[0:37:27 – 0:37:28] Erik: Yeah, there’s some motions.
[0:37:28 – 0:37:28] Erik: Coming around.
[0:37:28 – 0:37:29] Adam: Here comes the biter.
[0:37:29 – 0:37:30] Adam: Here comes the gravy.
[0:37:30 – 0:37:37] Adam: It’s coming back around at a billion miles an hour, just taking parts of Clooney with it.
[0:37:37 – 0:37:38] Adam: Yeah.
[0:37:38 – 0:37:43] Adam: Clooney getting absolutely ravaged by gravy droplets in space.
[0:37:44 – 0:37:47] Erik: You got to take out all the satellites in the Northern Hemisphere.
[0:37:48 – 0:37:48] Erik: And Clooney.
[0:37:49 – 0:37:50] Erik: And Clooney.
[0:37:51 – 0:37:52] Erik: Think about that.
[0:37:52 – 0:37:53] Adam: Think about Clooney.
[0:37:53 – 0:37:53] Adam: My God.
[0:37:54 – 0:37:54] Adam: All right.
[0:37:54 – 0:37:56] Adam: Well, I don’t know.
[0:37:56 – 0:37:57] Adam: That was pretty fun.
[0:37:57 – 0:37:59] Adam: I don’t know.
[0:37:59 – 0:38:00] Adam: There’s so many good options.
[0:38:00 – 0:38:07] Adam: Another one, I was at Voyager’s meeting a few of my fellow…
[0:38:09 – 0:38:12] Adam: A few of the old 2001 Clearwater crew.
[0:38:12 – 0:38:12] Adam: Oh, wow.
[0:38:12 – 0:38:16] Adam: We have a group that gets together for lunch every year from the 2001 crew.
[0:38:16 – 0:38:21] Erik: I don’t think there’s, I mean, I can’t speak for every year.
[0:38:22 – 0:38:24] Erik: And maybe I’m just not invited.
[0:38:25 – 0:38:29] Erik: But I don’t think there’s been any… Oh, no.
[0:38:29 – 0:38:32] Erik: But I don’t think any other crew has done anything close to that.
[0:38:32 – 0:38:33] Erik: You guys do this every year?
[0:38:33 – 0:38:34] Adam: Well, there’s only three of us.
[0:38:34 – 0:38:35] Adam: Well, still.
[0:38:35 – 0:38:36] Adam: I have the whole crew.
[0:38:36 – 0:38:40] Adam: I mean, there’s a few other ones that are sort of still in contact, but they’re just not up here regularly.
[0:38:40 – 0:38:44] Adam: Whereas us three are always around in August, it seems like.
[0:38:44 – 0:38:50] Adam: So we’ve made a pretty good tradition of getting together just to catch up at least once a summer.
[0:38:50 – 0:39:06] Erik: One of my dreams, if Clearwater ever became a reality, was I was going to have, and I wanted to take it as far as possible and have it be like a whole weekend, or at least a night, so that if people came up, they had a place to stay.
[0:39:06 – 0:39:12] Erik: Just close the whole place off, and it would just be anybody that ever worked there could come up for an alumni weekend.
[0:39:12 – 0:39:14] Adam: Yeah, that’s like Clearwater homecoming.
[0:39:14 – 0:39:15] Adam: Yeah.
[0:39:15 – 0:39:15] Adam: All right.
[0:39:15 – 0:39:17] Erik: It’d be so cool, but yeah.
[0:39:18 – 0:39:22] Adam: I heard the new owners are halfway cool, so maybe they’d let us do it.
[0:39:22 – 0:39:22] Adam: Sure.
[0:39:23 – 0:39:26] Erik: This podcast is basically just a bunch of good ideas that other people can steal anyway.
[0:39:27 – 0:39:28] Adam: Yeah, steal it and then invite us.
[0:39:28 – 0:39:29] Adam: Yeah.
[0:39:29 – 0:39:30] Adam: Please.
[0:39:36 – 0:39:45] Adam: I got one more mild one I’ll save for the end of the show, but what I really wanted to talk about tonight was one of the funnier posts I’ve ever seen on Reddit where
[0:39:47 – 0:39:47] Erik: Of all time?
[0:39:47 – 0:39:49] Erik: Like all Reddit or just our subreddit?
[0:39:49 – 0:39:51] Adam: Just on our subreddit.
[0:39:51 – 0:39:53] Adam: This was from 14 days ago on the Tumble.
[0:39:53 – 0:39:54] Adam: This is the tastiest water, right?
[0:39:54 – 0:39:58] Adam: Yeah, the tastiest lake rankings is what it’s called.
[0:39:58 – 0:40:01] Erik: There’s not full rankings on there now, is there?
[0:40:03 – 0:40:04] Adam: No, but there’s 15 comments.
[0:40:04 – 0:40:06] Erik: Yeah, no, I thought that they were pretty great.
[0:40:06 – 0:40:10] Adam: And then the person who put the rankings, the idea up has their own.
[0:40:10 – 0:40:14] Adam: So we’re going to start with that and then maybe we’ll get into the rankings themselves and maybe…
[0:40:14 – 0:40:18] Erik: Was it the whole thing that you thought was the funniest or was there a specific comment?
[0:40:18 – 0:40:22] Adam: I just think that it’s funniest to say tastiest lake.
[0:40:22 – 0:40:23] Adam: That’s not the episode title.
[0:40:23 – 0:40:25] Adam: I don’t know what is.
[0:40:25 – 0:40:28] Adam: I’ve never considered that the lake was tasty.
[0:40:28 – 0:40:35] Adam: There are certain lakes that I feel very comfortable just drinking straight dipping out of the lake and drinking it without filter.
[0:40:35 – 0:40:40] Adam: And I would consider any of those lakes to be great drinking water or, you know,
[0:40:40 – 0:41:04] Erik: good water or this is just impeccable water yeah well i never had considered that the lakes could be tasty or that you could actually rank them by tastiness yeah no i had somebody that does not listen to the show is aware of what it is doesn’t really have you know there’s plenty of those people in my life where they’re just like oh what are you guys talking about this week and i was like um what lakes are the tastiest tastiest lakes and they’re just like what
[0:41:05 – 0:41:06] Adam: How do you have a podcast?
[0:41:06 – 0:41:15] Adam: This is episode 262 of Tumble Home, a Boundary Waters podcast, and we’ve talked about a lot of different topics, but we’ve somehow never talked about which lakes are the tastiest.
[0:41:16 – 0:41:22] Adam: We’ve definitely talked about dipping on lakes and certain lakes where you feel good about dipping and not filtering.
[0:41:22 – 0:41:26] Adam: Even the lakes where you’ve got to filter the water, it’s generally, I would consider, pretty tasty.
[0:41:26 – 0:41:26] Adam: Yeah.
[0:41:26 – 0:41:31] Erik: Yeah, like you said, I don’t really consider plain water ever to be like a tasty treat.
[0:41:31 – 0:41:35] Adam: Yeah, but, you know, maybe this post will open my eyes.
[0:41:35 – 0:41:40] Adam: The author on the post was, let me make sure I got this right, Sia Wright Bird.
[0:41:42 – 0:41:44] Adam: This is 14 days ago.
[0:41:44 – 0:41:46] Adam: Tastiest lake rankings.
[0:41:46 – 0:41:48] Adam: Which lake has the best tasting water?
[0:41:48 – 0:41:51] Adam: Just got back from my first trip, and here are my tasting notes.
[0:41:52 – 0:41:55] Adam: Gillis, nice and clear, pretty great.
[0:41:55 – 0:41:59] Adam: Little Sag, mild tannin flavor but not too strong.
[0:42:00 – 0:42:03] Adam: Mora, pine needle tea, do not recommend.
[0:42:06 – 0:42:15] Adam: I probably have drank water out of all three of those lakes, but I couldn’t tell you that I would be able to tell the difference if you gave me a blind taste test on all three of those.
[0:42:15 – 0:42:19] Adam: Do you think you could pick up the pine needle notes from Maura?
[0:42:20 – 0:42:20] Erik: Oh, for sure.
[0:42:20 – 0:42:28] Erik: There’s definitely some lakes that taste different, and I know exactly some of the more bog-stained lakes.
[0:42:28 – 0:42:32] Erik: It’s just hilarious to note them and then remember and then come back and…
[0:42:32 – 0:42:56] Erik: and post about it like yeah like that’s the thing like in the moment i’m like oh yeah this water is a little sure you know it’s such a crazy thing to think about yeah i’m gonna i’m gonna taste and remember all these lakes like i thought we’ve i thought you all of the frontiers of what you can get out of a banjo artist trip yeah we’ve had some conversation we just got into birding this year and then never thought of birds but yeah like uh lake tasting
[0:42:56 – 0:43:00] Erik: But it is, I mean, it’s kind of crazy that we haven’t talked about it in this way.
[0:43:00 – 0:43:01] Erik: I know.
[0:43:01 – 0:43:04] Erik: Because of how, it’s like a huge factor.
[0:43:04 – 0:43:05] Erik: It is.
[0:43:05 – 0:43:07] Erik: The amount we dip is.
[0:43:07 – 0:43:08] Erik: Water is life.
[0:43:08 – 0:43:10] Erik: Yeah, and the amount that you just have to drink.
[0:43:10 – 0:43:11] Erik: You just take it for granted.
[0:43:11 – 0:43:12] Erik: You don’t even think about it, I guess.
[0:43:13 – 0:43:19] Adam: I don’t know off the top of my head if Gillis is deeper than Little Sag, but I got to assume both of those were in the 100 footer club.
[0:43:19 – 0:43:21] Erik: I think so, yeah.
[0:43:21 – 0:43:23] Adam: So both very deep lakes, whereas Mora, not very deep.
[0:43:24 – 0:43:25] Adam: At least not in that way.
[0:43:25 – 0:43:25] Adam: Yeah.
[0:43:28 – 0:43:33] Adam: And yeah, I would agree that more is probably not as clear as those two lakes if you’re talking about just clarity.
[0:43:33 – 0:43:47] Erik: Well, and also it kind of comes with, you know, obviously personal tastes, but sometimes, you know, do you want, I think I also eventually did see a comment that pertained to this, which is like, do you want water to taste like anything?
[0:43:47 – 0:43:47] Erik: Yeah.
[0:43:47 – 0:43:50] Erik: Sometimes just pure on like a mountain lake.
[0:43:51 – 0:43:53] Erik: It’s like, is it the best though?
[0:43:53 – 0:43:55] Erik: Because it tastes like nothing really.
[0:43:55 – 0:43:59] Erik: Sometimes just a little something else can make it better.
[0:43:59 – 0:44:01] Adam: I hadn’t really considered that.
[0:44:02 – 0:44:06] Adam: Do you want your water to be absolutely flavorless?
[0:44:06 – 0:44:08] Adam: To me, I just want it to be cold.
[0:44:09 – 0:44:15] Adam: So if you’re in the middle of summer and you’re on a shallow lake, then I’m probably not going to grade that as high.
[0:44:15 – 0:44:19] Adam: But I guess I’d be grading on different parameters, not on actual taste.
[0:44:20 – 0:44:23] Erik: Yeah, well, that’s what this conversation is about, the taste of the lakes.
[0:44:23 – 0:44:29] Adam: You and I both cook professionally, but I don’t feel like I have that strong of a palate, frankly.
[0:44:29 – 0:44:41] Adam: And I enjoy cooking, and I enjoy eating a meal with a friend around a campfire, but I don’t think that I would be the best candidate for any sort of blind taste test in any category, let alone lake tasties.
[0:44:42 – 0:44:47] Erik: No, I don’t think it’s really a thing that I’ve ever thought about one way or another, whether it’s good or bad.
[0:44:47 – 0:44:48] Erik: I don’t know.
[0:44:48 – 0:44:49] Erik: It’s never been measured.
[0:44:49 – 0:44:49] Erik: I don’t know.
[0:44:49 – 0:44:50] Erik: Is it good?
[0:44:50 – 0:44:50] Erik: Maybe.
[0:44:50 – 0:44:50] Erik: It’s good to me.
[0:44:50 – 0:44:58] Adam: I don’t know if you blindfolded me if I could honestly tell the difference between a smallmouth bass and a walleye if it was fried equally well.
[0:44:58 – 0:45:04] Erik: Yeah, well, try explaining the vagaries of whitefish versus herring to people on a by 20-minute basis.
[0:45:07 – 0:45:08] Erik: They’re both the same.
[0:45:08 – 0:45:09] Erik: Oh, you’re going to do them fried?
[0:45:09 – 0:45:11] Erik: Okay, it’s going to taste like fish.
[0:45:11 – 0:45:12] Adam: Yeah, it’s going to taste like whitefish.
[0:45:12 – 0:45:15] Erik: Oh, and the cup of tartar sauce you’re putting on it now?
[0:45:15 – 0:45:18] Erik: Yeah, you’re really getting these subtle notes of the differences.
[0:45:18 – 0:45:25] Adam: The tartar is really bringing out the depth of flavor coming from that freshwater fish.
[0:45:25 – 0:45:26] Erik: Yeah.
[0:45:27 – 0:45:28] Adam: It’s really bringing out the breading notes.
[0:45:30 – 0:45:31] Adam: What flour do you use?
[0:45:32 – 0:45:33] Erik: Yeah, exactly.
[0:45:34 – 0:45:36] Adam: I’ll start on this one if you’re okay with it.
[0:45:36 – 0:45:40] Adam: None of these comments are all that detailed, but I just think they’re worth noting.
[0:45:41 – 0:45:44] Erik: I think if it’s still the top one, it is definitely my favorite.
[0:45:44 – 0:45:52] Adam: Number one with the most upvotes was from a dear friend of the show, Hopalicious, 14 days ago with 12 votes.
[0:45:53 – 0:46:21] Adam: ashigan water has strong notes of trust yes exactly again cheap dancer just replied again you can you can trust this water again here you go yeah so obviously but i don’t know did we uh in real in all honesty eric did we we must have gotten water at ashigan knowing we were heading to ensign uh i believe we were having such a good time in ashigan that we would have at least gotten some water there
[0:46:21 – 0:46:22] Erik: I don’t know.
[0:46:23 – 0:46:29] Erik: Honestly, the memories of Ashigan now are so clouded from the memes and the stories.
[0:46:29 – 0:46:33] Erik: One of the first things that comes to mind now is the story about the rescue on Ashigan.
[0:46:33 – 0:46:34] Erik: That’s true.
[0:46:35 – 0:46:36] Erik: Out in front of that campsite.
[0:46:36 – 0:46:37] Adam: I wasn’t even involved.
[0:46:37 – 0:46:39] Adam: The water’s so good that the guy just kept going in for more.
[0:46:42 – 0:46:44] Adam: Sir, please stop.
[0:46:44 – 0:46:44] Adam: Yeah.
[0:46:44 – 0:46:45] Adam: It’s so tasty.
[0:46:45 – 0:46:47] Adam: I trust this water too much.
[0:46:47 – 0:46:49] Erik: Strong notes of trustworthiness.
[0:46:49 – 0:46:49] Erik: Yeah.
[0:46:50 – 0:46:55] Erik: Mature Gambino, I’ve been drinking water on this earth for 32 years.
[0:46:56 – 0:46:58] Adam: Sure you have been, human.
[0:47:00 – 0:47:02] Adam: And Brule water is unmatched.
[0:47:03 – 0:47:04] Adam: There you go.
[0:47:04 – 0:47:05] Adam: Brule.
[0:47:05 – 0:47:06] Adam: Brule’s good.
[0:47:06 – 0:47:06] Adam: Entry Lake.
[0:47:07 – 0:47:07] Erik: Yeah.
[0:47:07 – 0:47:08] Adam: Vast.
[0:47:09 – 0:47:12] Adam: Yeah, I have no problems with Brule water.
[0:47:13 – 0:47:15] Erik: Brule’s got a little bit of, it’s got flavor.
[0:47:16 – 0:47:16] Adam: Does it?
[0:47:17 – 0:47:18] Erik: I think it’s got a flavor.
[0:47:18 – 0:47:19] Erik: It’s got an actual taste.
[0:47:19 – 0:47:20] Adam: It’s unmatched.
[0:47:21 – 0:47:26] Erik: You just want your water cold, so we’ve found out who you are.
[0:47:26 – 0:47:32] Adam: I would like, next time we’re on a trip, we should save some water from each lake and then later do a blind taste test on the show.
[0:47:34 – 0:47:35] Erik: That’s what we’re doing next year.
[0:47:35 – 0:47:37] Erik: I’m sure we’ll remember that one.
[0:47:37 – 0:47:45] Erik: I think when you remove the surroundings, though, it would be interesting to see if things change.
[0:47:45 – 0:47:47] Adam: Maybe they will all literally taste the same.
[0:47:47 – 0:47:49] Adam: Yeah, the context, then.
[0:47:49 – 0:47:52] Erik: These all just taste like tiny plastic cups.
[0:47:56 – 0:48:00] Adam: Next up on the show, dear friend of the show, Gobi in my pants.
[0:48:01 – 0:48:01] Adam: Pew, pew, pew, pew.
[0:48:03 – 0:48:04] Adam: 14 days ago.
[0:48:04 – 0:48:07] Adam: These comments were all 14 days ago, I think.
[0:48:07 – 0:48:11] Adam: This is a thread on the subreddit that burned hot.
[0:48:11 – 0:48:14] Erik: Hot, and just like that man doing the project with the welder.
[0:48:15 – 0:48:20] Adam: Yep, just stare right into this comment thread until you blink yourself back to sleep.
[0:48:20 – 0:48:21] Adam: It’s so thirsty.
[0:48:22 – 0:48:26] Adam: Gobi in my pants says, Thomas and Ima are both pretty tasty.
[0:48:27 – 0:48:30] Adam: It’s been 25 years, but I remember Knife being good as well.
[0:48:30 – 0:48:40] Adam: Yeah, I think I would, if I was going to just name one off the top of my head that was in the Boundary Waters and not Quetico, I think I’d probably go with Knife, specifically the South Arm.
[0:48:41 – 0:48:43] Adam: Better than the regular part of a knife.
[0:48:43 – 0:48:45] Adam: You don’t want it contaminated with all those knife flakes.
[0:48:45 – 0:48:46] Adam: The main arm.
[0:48:47 – 0:48:47] Adam: Too much thunder.
[0:48:48 – 0:48:51] Adam: Too much root beer in the water.
[0:48:51 – 0:48:53] Erik: Too many buried snowmobiles.
[0:48:53 – 0:48:56] Adam: Yeah, there’s probably a couple old gas cans on the North Shore.
[0:48:57 – 0:48:58] Adam: But yeah, South Arms Pier.
[0:48:59 – 0:49:00] Adam: Muskie Eater agrees.
[0:49:01 – 0:49:03] Adam: Both are dip and sip if passing through.
[0:49:03 – 0:49:04] Adam: Chef’s kiss.
[0:49:05 – 0:49:07] Adam: There we go.
[0:49:07 – 0:49:09] Adam: Muskie Eater has the next comment.
[0:49:09 – 0:49:11] Adam: Actually, this is the one that got me the most intrigued.
[0:49:11 – 0:49:16] Adam: I did read this one ahead, and I’m excited for this because I think it features some lakes I’ve never been to.
[0:49:16 – 0:49:17] Erik: Oh, yeah.
[0:49:17 – 0:49:18] Erik: These were the lakes that we were going to go through.
[0:49:18 – 0:49:20] Adam: We were talking these up, yeah.
[0:49:20 – 0:49:24] Erik: Had gone the northern route if the winds had not done what they were doing.
[0:49:24 – 0:49:31] Erik: Muskie Eater, Pickle, Spoon, Dix, Scoota, south of Knife, and north of Keck are amazing.
[0:49:31 – 0:49:35] Erik: But the far west lake in this quiet little paradise is Missionary Lake.
[0:49:35 – 0:49:36] Adam: Right here.
[0:49:36 – 0:49:39] Adam: It’s on the north end of the Spider Lake PMA here, Eric.
[0:49:39 – 0:49:40] Erik: Nice.
[0:49:40 – 0:49:45] Erik: I dip and sip 30% of the water I paddled, but this was the best I have ever seen or tasted.
[0:49:45 – 0:49:46] Erik: Missionary.
[0:49:47 – 0:49:47] Erik: Almost creepy.
[0:49:47 – 0:49:51] Erik: You can look down and see bottom anywhere in the lake.
[0:49:52 – 0:49:53] Erik: My first trip, I dipped.
[0:49:53 – 0:49:57] Erik: I forgot I had unfiltered lake water from Fortown in my Nalgene in the back of my car.
[0:49:58 – 0:50:02] Erik: I found it six months later and prepared myself for something when I opened it.
[0:50:02 – 0:50:04] Erik: It was still just tasteless water.
[0:50:04 – 0:50:05] Erik: Pure.
[0:50:05 – 0:50:05] Erik: Crazy.
[0:50:06 – 0:50:06] Adam: Yeah.
[0:50:06 – 0:50:09] Erik: Yeah, there’s definitely sometimes where you’ll dip on a lake.
[0:50:10 – 0:50:10] Erik: Yeah.
[0:50:10 – 0:50:14] Erik: And then if you get to a lake that you know is better, you’ll just dump out the old stuff.
[0:50:14 – 0:50:14] Adam: Yeah.
[0:50:14 – 0:50:15] Adam: I do that.
[0:50:15 – 0:50:20] Adam: I’ve done the thing too, where I like come home from a trip and I have like a half an algae of dipped water.
[0:50:20 – 0:50:20] Adam: Oh yeah.
[0:50:20 – 0:50:22] Adam: Just sort of set it on the counter.
[0:50:22 – 0:50:26] Adam: And then days later you’re looking for some water and it’s like, I don’t know, I’m going to go for this stuff.
[0:50:26 – 0:50:26] Adam: Yeah.
[0:50:27 – 0:50:30] Adam: And it is sort of like, is this okay to do now that I’m not in the canoe?
[0:50:30 – 0:50:34] Erik: Yeah, now that I’m not sitting in a canoe in the wilderness, will I get sick?
[0:50:34 – 0:50:37] Adam: I have access to, you know, my normal water supply.
[0:50:37 – 0:50:39] Erik: Sitting next to a sink with a faucet.
[0:50:39 – 0:50:43] Adam: My well here at the tumble shed is pretty good.
[0:50:43 – 0:50:43] Erik: Yeah.
[0:50:44 – 0:50:50] Adam: I don’t know if it compares to missionary or knife or, you know, even ash again water, but I trust it and I love it.
[0:50:51 – 0:50:53] Adam: Again, I think that water at the house tastes like nothing.
[0:50:54 – 0:50:55] Adam: That’s my baseline.
[0:50:55 – 0:50:57] Adam: Nothing water is my personal well.
[0:50:58 – 0:51:00] Erik: Yeah, you’re mouth blind.
[0:51:00 – 0:51:02] Adam: It flows, baby.
[0:51:02 – 0:51:06] Adam: And then everything else tastes like something compared to the home water.
[0:51:07 – 0:51:12] Adam: Because if I have to drink that water in town, man, oof.
[0:51:12 – 0:51:16] Adam: We have a filtered water station at the co-op, which even that tastes funny to me.
[0:51:17 – 0:51:19] Adam: It’s not necessarily bad.
[0:51:19 – 0:51:21] Adam: It obviously tastes like filtered water.
[0:51:21 – 0:51:29] Adam: And then there’s just the sink water, which I sometimes just drink that if I go through my supply of well water for the day.
[0:51:29 – 0:51:30] Adam: Yeah.
[0:51:30 – 0:51:34] Adam: And that one definitely is like treated city water.
[0:51:35 – 0:51:35] Adam: Yikes.
[0:51:35 – 0:51:36] Adam: Oh, yeah.
[0:51:36 – 0:51:37] Adam: So I try and avoid it.
[0:51:38 – 0:51:40] Adam: I mean, honestly, it’s not like it’s bad.
[0:51:40 – 0:51:46] Adam: It’s just I feel like my water at home is like grade A, 100% water, and this is just not that good.
[0:51:47 – 0:51:47] Erik: Yeah.
[0:51:47 – 0:51:48] Adam: Pickle, though.
[0:51:48 – 0:51:49] Adam: I want to go to Pickle someday.
[0:51:51 – 0:51:54] Adam: But now if we’re ever going to get to that neck of the woods, we have to go to Missionary.
[0:51:54 – 0:51:55] Adam: I want to see the bottom in what?
[0:51:56 – 0:51:57] Adam: You can see the bottom in…
[0:51:57 – 0:52:00] Erik: I don’t know if there was a depth claim.
[0:52:00 – 0:52:03] Adam: Oh, maybe that’s a different one that somebody said they can see the bottom in like 80 feet of water.
[0:52:04 – 0:52:07] Erik: What is it, like an old mining pit?
[0:52:08 – 0:52:09] Erik: Sounds like an impossible number.
[0:52:09 – 0:52:11] Adam: Oh, no, the comment was almost creepy.
[0:52:11 – 0:52:14] Adam: You can look down and see bottom anywhere in the lake on Missionary.
[0:52:15 – 0:52:17] Adam: I don’t know how deep it is, but it’s not that big of a lake.
[0:52:19 – 0:52:22] Adam: Over there, I mean, it’s a good-sized lake, but it’s definitely not big.
[0:52:23 – 0:52:24] Adam: What about Bonnie?
[0:52:24 – 0:52:26] Adam: You didn’t mention Bonnie Lake.
[0:52:26 – 0:52:28] Adam: Bonnie’s trash, and we all know it.
[0:52:28 – 0:52:28] Adam: Bonnie’s no good.
[0:52:29 – 0:52:30] Adam: Don’t even think about it.
[0:52:32 – 0:52:37] Adam: Next up on the show, with four boxes of wine, dear friend of the show, Exhausted Horty.
[0:52:38 – 0:52:41] Adam: I recall the Allen 1 site having good water.
[0:52:42 – 0:52:44] Adam: The Granite River was a refreshing source as well.
[0:52:45 – 0:52:49] Adam: One of the portages on that route even has a little cold water spring trickling down it.
[0:52:50 – 0:52:50] Erik: Hmm.
[0:52:50 – 0:52:50] Adam: Wow.
[0:52:51 – 0:52:53] Adam: Great place to soak the warm, tired feets.
[0:52:53 – 0:52:54] Adam: There’s your cold water, buddy.
[0:52:54 – 0:52:55] Adam: There you go.
[0:52:55 – 0:52:57] Adam: You got to get it from a spring-fed source.
[0:52:57 – 0:52:57] Adam: Yeah.
[0:53:00 – 0:53:01] Adam: Yeah.
[0:53:04 – 0:53:04] Erik: Hmm.
[0:53:04 – 0:53:07] Erik: I wonder how the old Clearwater Spring is doing.
[0:53:07 – 0:53:07] Erik: Hmm.
[0:53:08 – 0:53:10] Adam: Oh, well, that was, yeah, I’m glad we got to talk about that.
[0:53:10 – 0:53:19] Adam: Because, like, when I was living at Trail Center, the Trail Center and a lot of the businesses up there have to, like, treat their water, especially if they’re a commercial establishment.
[0:53:19 – 0:53:25] Adam: And I don’t want to get into how the water is treated, but, you know, the state has their protocols you have to follow.
[0:53:25 – 0:53:28] Adam: And it’s not pure, but it’s safe.
[0:53:29 – 0:53:34] Adam: So I would always go and I’d have multiple big jugs of water because I was in a dry cabin.
[0:53:34 – 0:53:36] Adam: And so I had to carry my water.
[0:53:37 – 0:53:39] Adam: And I would always go down to the Clearwater Spring.
[0:53:39 – 0:53:43] Adam: I don’t know if we want to give away the GPS coordinates, but it’s near Clearwater Lodge.
[0:53:44 – 0:53:45] Erik: Yeah, it’s near the lake.
[0:53:45 – 0:53:48] Adam: And it flows pretty much year-round if you can get to it.
[0:53:49 – 0:53:51] Adam: And access isn’t that tricky.
[0:53:51 – 0:54:01] Adam: It’s just sort of off the beaten trail, and that was the best because I kind of wanted to say Clearwater is my first initial gut reaction to this, but Clearwater has motorboats on it.
[0:54:01 – 0:54:01] Adam: Yeah.
[0:54:02 – 0:54:04] Adam: And I’ve seen jet skis on there, and I don’t know.
[0:54:04 – 0:54:13] Adam: It just seems wrong to pick a lake that has motorboats on it, even though I would probably just dip and drink water on Clearwater to this day.
[0:54:13 – 0:54:13] Adam: Oh, yeah.
[0:54:14 – 0:54:26] Adam: But the Clearwater Spring is not affected by the motors in the water because it’s not actually directly connected, and it flows just out of the side of a hill year-round, and that was, I think, up there as far as the best water.
[0:54:27 – 0:54:27] Adam: Yeah.
[0:54:27 – 0:54:29] Adam: Not technically the lake, but…
[0:54:31 – 0:54:33] Adam: This well at the house is just incredible.
[0:54:33 – 0:54:39] Adam: I don’t know if it’s just the recency bias, but I feel like these two sources have been very good to me.
[0:54:40 – 0:54:44] Adam: Yeah, that Clearwater Spring is just something else.
[0:54:44 – 0:54:55] Adam: The reply on that last comment was just saying that the entire watershed from Winchee to Long Island is all good, I guess referencing the Allen area there.
[0:54:56 – 0:55:00] Adam: Anything around Winchell is probably going to be pretty good, is the general comment.
[0:55:00 – 0:55:05] Adam: I bet the water in Davis would have been really good if we had actually stopped to smell the roses and dip.
[0:55:06 – 0:55:06] Adam: No.
[0:55:06 – 0:55:07] Adam: Too windy.
[0:55:07 – 0:55:09] Adam: Yeah, it was too windy and we had to get moving.
[0:55:09 – 0:55:13] Adam: Otherwise, if we had stopped to dip on Davis, we would have been struck by that lightning bolt.
[0:55:13 – 0:55:15] Adam: The show wouldn’t have made it to 262 episodes.
[0:55:15 – 0:55:18] Erik: I would have never said those horrible things about Matthew Perry.
[0:55:19 – 0:55:20] Adam: Poor guy.
[0:55:20 – 0:55:21] Adam: Yeah, I know.
[0:55:21 – 0:55:24] Adam: Aye, aye, aye.
[0:55:24 – 0:55:25] Adam: Got a…
[0:55:25 – 0:55:29] Adam: A couple of short ones here I’ll read over and then I’ll pass it back.
[0:55:30 – 0:55:37] Adam: Kambuge chimed in with three boxes of wine for Crooked Lake is my choice.
[0:55:37 – 0:55:41] Adam: It’s got all that watershed going in and out of it, which makes for real nice sipping.
[0:55:42 – 0:55:43] Adam: Which crooked?
[0:55:43 – 0:55:44] Adam: Big crooked?
[0:55:44 – 0:55:46] Adam: I guess I’m going to say big crooked, yeah.
[0:55:46 – 0:55:47] Erik: Yeah, probably.
[0:55:47 – 0:55:48] Adam: There we go.
[0:55:49 – 0:55:53] Adam: We got JDAT coming in next with a vote for Little Trout.
[0:55:55 – 0:55:55] Erik: Oh, yeah.
[0:55:56 – 0:55:56] Erik: It’s up there.
[0:55:56 – 0:55:58] Adam: It’s a high country there in the Misquai Hills.
[0:55:59 – 0:56:02] Erik: Yeah, that’s a good chain of dipping lakes, too.
[0:56:02 – 0:56:03] Erik: Yeah.
[0:56:03 – 0:56:03] Erik: Ram.
[0:56:03 – 0:56:03] Erik: Ram.
[0:56:04 – 0:56:25] Erik: ram’s a real great one there you go i don’t know about rum though rum no rum is good only if you mix it with rum though rum and waters rum waters strumming strum a six string uh friend of the show i don’t know first time i’ve never uh i’d say it’s a first time welcome
[0:56:26 – 0:56:32] Erik: drama six-string South Lake and Loon Lake near the end of the Gunflint Trail.
[0:56:32 – 0:56:39] Erik: Both of these very deep and exceptionally clear lakes provide a delightful drink to saturate the soul and irrigate the inner being.
[0:56:40 – 0:56:40] Adam: Wow.
[0:56:41 – 0:56:42] Adam: I thought you were going to say inner beak.
[0:56:45 – 0:56:46] Adam: Inner beak is a fun concept.
[0:56:46 – 0:56:49] Erik: I do like the irrigate the inner beak.
[0:56:52 – 0:56:54] Adam: Sorry to put words in your mouth, new friend.
[0:56:55 – 0:56:55] Erik: Yeah.
[0:56:55 – 0:56:58] Erik: Well, they have to learn that at some point that’s going to happen.
[0:56:58 – 0:56:59] Adam: That’s how it goes around here.
[0:57:03 – 0:57:04] Adam: Jeez.
[0:57:04 – 0:57:09] Adam: Next up on the show, dear friend of the show, Friere Jacuzzi.
[0:57:10 – 0:57:16] Adam: 13 days ago, I would have put Little Sag and Mora towards the top of my list for the same reasons.
[0:57:16 – 0:57:21] Adam: Much as I like the clear water of, say, Mountain, I like a little flavor in there.
[0:57:22 – 0:57:22] Adam: See?
[0:57:22 – 0:57:23] Adam: The cheaper cuts.
[0:57:23 – 0:57:24] Adam: See?
[0:57:25 – 0:57:26] Adam: I like those.
[0:57:26 – 0:57:27] Erik: I like those.
[0:57:28 – 0:57:31] Adam: It’s all fillet steak up there on Mountain.
[0:57:31 – 0:57:32] Adam: Mm-hmm.
[0:57:32 – 0:57:35] Adam: Mm-hmm.
[0:57:36 – 0:57:37] Adam: I’ve got a couple more showings.
[0:57:37 – 0:57:39] Adam: You find if I just knock these out here, bud?
[0:57:40 – 0:57:41] Erik: This guy probably did some.
[0:57:41 – 0:57:45] Adam: No, I’m going to take the next two, and then I’ll pass it back to you for the final one.
[0:57:46 – 0:57:48] Adam: Next up on the show, What the Paddle.
[0:57:49 – 0:57:50] Adam: Thank you for joining us.
[0:57:52 – 0:57:54] Adam: We got a vote for Cliff and Swan.
[0:57:55 – 0:57:55] Adam: Cliff, nice.
[0:57:56 – 0:57:56] Adam: You ever been on Cliff?
[0:57:57 – 0:57:58] Adam: Yeah.
[0:57:59 – 0:58:02] Erik: Yeah, did we come up through there, the cones?
[0:58:03 – 0:58:03] Erik: Yeah, we went.
[0:58:05 – 0:58:07] Erik: Was that the day we almost got struck by lightning?
[0:58:07 – 0:58:07] Erik: That’s the day.
[0:58:07 – 0:58:09] Erik: Because we didn’t go through grassy.
[0:58:09 – 0:58:10] Adam: No, we went through Cliff.
[0:58:10 – 0:58:10] Erik: Okay.
[0:58:11 – 0:58:12] Adam: And we motored through Cliff.
[0:58:12 – 0:58:12] Adam: Yes.
[0:58:13 – 0:58:14] Adam: Good tailwind there in Cliff.
[0:58:14 – 0:58:15] Adam: We were flying.
[0:58:15 – 0:58:16] Adam: Getting chased.
[0:58:16 – 0:58:17] Adam: We may have dipped.
[0:58:18 – 0:58:18] Adam: We may have dipped.
[0:58:18 – 0:58:21] Adam: I don’t remember if we did, but I’ve definitely dipped on Swan.
[0:58:22 – 0:58:22] Erik: Yeah.
[0:58:22 – 0:58:23] Adam: Swan’s a good one.
[0:58:23 – 0:58:23] Adam: That’s a deep one.
[0:58:24 – 0:58:24] Erik: Yeah.
[0:58:25 – 0:58:27] Adam: And very seldomly visited.
[0:58:27 – 0:58:29] Adam: It’s kind of out there.
[0:58:29 – 0:58:33] Adam: So that makes for a good candidate.
[0:58:33 – 0:58:34] Adam: Thank you for the comment.
[0:58:35 – 0:58:36] Adam: Next up on the show.
[0:58:37 – 0:58:40] Adam: First time caller, GrayPanther8.
[0:58:40 – 0:58:43] Erik: We’ve heard from GrayPanther before.
[0:58:44 – 0:58:45] Adam: Welcome back, GrayPanther.
[0:58:45 – 0:58:46] Adam: It’s been a while.
[0:58:47 – 0:58:47] Adam: Where have you been?
[0:58:47 – 0:58:48] Adam: Where have you been?
[0:58:48 – 0:58:49] Erik: Out there with Dersu.
[0:58:53 – 0:58:55] Adam: What is the tiger’s name in Dersu?
[0:58:55 – 0:58:55] Adam: I don’t know.
[0:58:55 – 0:58:56] Adam: You read the book.
[0:58:56 – 0:58:57] Adam: Panther.
[0:58:58 – 0:58:58] Erik: Was it?
[0:58:58 – 0:58:59] Adam: Amba.
[0:59:00 – 0:59:00] Erik: Okay.
[0:59:01 – 0:59:02] Adam: Nailed it.
[0:59:03 – 0:59:06] Adam: Next up on the show, dear friend of the show, GrayPanther8.
[0:59:07 – 0:59:12] Adam: caribou is okay tastiest though is probably blackstone up in the queue what do you think eric
[0:59:14 – 0:59:15] Adam: We’ve been on Blackstone.
[0:59:15 – 0:59:15] Adam: Did we dip?
[0:59:17 – 0:59:19] Erik: We definitely went for a swim.
[0:59:19 – 0:59:22] Adam: We definitely went for a swim on Blackstone, so I’d say it was tasty.
[0:59:22 – 0:59:23] Erik: I’m sure we dipped out there.
[0:59:23 – 0:59:24] Erik: I don’t know.
[0:59:24 – 0:59:25] Erik: We wouldn’t have.
[0:59:25 – 0:59:26] Adam: I’m sure we didn’t.
[0:59:26 – 0:59:30] Erik: Frantically and nervously dipping on the way out that morning.
[0:59:30 – 0:59:34] Erik: We had to leave and almost died, but yeah.
[0:59:35 – 0:59:38] Adam: The water was tasty and death was near.
[0:59:39 – 0:59:43] Adam: Death was nearby, but our tastiest waters were consumed.
[0:59:43 – 0:59:44] Adam: He said, not today.
[0:59:44 – 0:59:45] Adam: I’ve got more water to taste.
[0:59:46 – 0:59:47] Adam: What was the other one?
[0:59:48 – 0:59:48] Erik: Caribou.
[0:59:49 – 0:59:51] Adam: Going to need clarification.
[0:59:51 – 0:59:51] Adam: Yeah, which one?
[0:59:51 – 0:59:56] Adam: Especially when you’re going to Blackstone next.
[0:59:56 – 0:59:57] Adam: I’m just going to…
[0:59:57 – 0:59:59] Erik: Strange to go from Caribou to Blackstone.
[1:00:00 – 1:00:00] Erik: Wow.
[1:00:01 – 1:00:23] Erik: well blackstone’s kind of a deep quetico cut too you know yeah that’s not uh no i do not think we’re gonna get a blackstone shout out today on tastiest lakes episode very rare that you the blackstone kevin blackstone gets shouted out on the show frequent walk 1893 have to throw out peter lake into the mix oh all right
[1:00:23 – 1:00:27] Erik: I may have to return to that chain just for the high-quality H2O.
[1:00:28 – 1:00:30] Adam: I don’t know if Peter’s a 100-footer, but I think it might be.
[1:00:30 – 1:00:32] Adam: It’s got to be close if it’s not.
[1:00:32 – 1:00:33] Adam: Yeah, it has to be.
[1:00:33 – 1:00:35] Adam: I recall being in the 100-footers.
[1:00:36 – 1:00:37] Adam: Yeah.
[1:00:37 – 1:00:37] Adam: All right.
[1:00:37 – 1:00:39] Adam: Well, that’s it for the tastiest lakes.
[1:00:39 – 1:00:44] Adam: What lakes come to mind, dear listener, when you hear tasty lakes?
[1:00:45 – 1:00:45] Adam: Tasty.
[1:00:47 – 1:00:59] Adam: The comment thread is still open, and feel free to go add in your thoughts on that one, or hit us up in the DMs, tumblehomecast at instagram.com, or head on over to the Discord.
[1:00:59 – 1:01:02] Adam: I’m guessing there’ll be some more discussion on Tasty Lakes after this episode drops.
[1:01:04 – 1:01:04] Adam: There always is.
[1:01:04 – 1:01:06] Adam: There’s always more to be had.
[1:01:06 – 1:01:07] Adam: Welcome.
[1:01:07 – 1:01:08] Adam: Let’s talk about the tasty.
[1:01:08 – 1:01:09] Adam: Awesome.
[1:01:10 – 1:01:10] Adam: Awesome.
[1:01:11 – 1:01:11] Adam: Awesome.
[1:01:12 – 1:01:13] Adam: There’s one more lake bit of news.
[1:01:13 – 1:01:14] Adam: Did you see this?
[1:01:14 – 1:01:17] Erik: I’m going to have to take a break.
[1:01:17 – 1:01:18] Adam: We got to take a break.
[1:01:18 – 1:01:18] Adam: Yes.
[1:01:18 – 1:01:21] Adam: Then we’re going to talk about this controversial.
[1:01:21 – 1:01:21] Adam: Not really.
[1:01:21 – 1:01:23] Adam: We’re just going to talk about a lake that got a new name.
[1:01:23 – 1:01:24] Erik: No.
[1:01:24 – 1:01:25] Adam: Next.
[1:01:25 – 1:01:25] Adam: My favorite.
[1:01:25 – 1:01:25] Erik: Next.
[1:01:27 – 1:01:33] Erik: All right, we figured out the bandit situation from Home Alone 1 and 2.
[1:01:33 – 1:01:35] Erik: That’s what we were talking about on break.
[1:01:35 – 1:01:37] Erik: That’s what we needed to take a break.
[1:01:37 – 1:01:43] Erik: Adam could tell by looking in my eyes that I was very confused about which one they were the wet bandits and which one they were the sticky bandits.
[1:01:43 – 1:01:44] Adam: Pesci’s a mastermind.
[1:01:46 – 1:01:47] Adam: Andrew got back to us.
[1:01:47 – 1:01:49] Adam: Brother is listening to Porter Robinson.
[1:01:49 – 1:01:51] Adam: He says, I can’t listen to this Porter Robinson.
[1:01:53 – 1:01:56] Adam: But then he later texted, I really like the instrumentals of Cacoco.
[1:01:58 – 1:01:58] Erik: Oh, wow.
[1:01:58 – 1:01:59] Erik: Co-co-co?
[1:01:59 – 1:02:00] Adam: How do you say it?
[1:02:00 – 1:02:00] Adam: I don’t know.
[1:02:01 – 1:02:01] Adam: It’s just the same.
[1:02:02 – 1:02:08] Erik: Co-co-co. Co-co-co. Whatever one you want to put the harder co on, you can go ahead and do that.
[1:02:08 – 1:02:09] Erik: Co-co-co. Co-co-co.
[1:02:09 – 1:02:11] Adam: He likes the co-co-co.
[1:02:11 – 1:02:12] Adam: So there you go.
[1:02:12 – 1:02:12] Adam: Wow.
[1:02:12 – 1:02:13] Erik: Got him.
[1:02:13 – 1:02:20] Erik: I was going to say, I think we need to slowly wear him down and keep bouncing ideas off of him until we get one.
[1:02:21 – 1:02:21] Erik: Yeah.
[1:02:21 – 1:02:22] Erik: But sounds like we got one.
[1:02:22 – 1:02:23] Erik: All right.
[1:02:24 – 1:02:32] Adam: Scotty Baldwin also just texted me a Robert Attenborough dragonfly documentary that he found on YouTube.
[1:02:33 – 1:02:33] Adam: Wow.
[1:02:33 – 1:02:35] Adam: The full version.
[1:02:35 – 1:02:37] Adam: Dragons and Damsels in 1080p.
[1:02:37 – 1:02:37] Adam: I can’t wait.
[1:02:37 – 1:02:39] Adam: I want to watch that later.
[1:02:39 – 1:02:40] Adam: Damn.
[1:02:40 – 1:02:50] Adam: I haven’t seen, a couple episodes ago I was talking about seeing some little tiny dragonflies around, but the bugs have kind of gone on and got some of the dragonflies around here.
[1:02:52 – 1:03:18] Adam: um yeah i don’t want to tease you any longer there was a lake that got renamed uh not too long ago uh it’s not in the boundary waters it’s adjacent it’s down by isabella and maybe um you’ve heard of it i don’t want to say the actual name of the lake is the original name as it’s listed on the map over here but is that why it got changed yeah it got changed because it shouldn’t be named that anymore okay can i take some guesses at the old name
[1:03:18 – 1:03:21] Adam: You could after we hit stop on the recording.
[1:03:21 – 1:03:21] Adam: Sure.
[1:03:21 – 1:03:22] Adam: I don’t want to put it on.
[1:03:22 – 1:03:24] Erik: Is it still actually listed as that on the map?
[1:03:24 – 1:03:25] Adam: Yeah, it’s just right here.
[1:03:26 – 1:03:26] Adam: Where is it?
[1:03:26 – 1:03:27] Adam: I found it earlier.
[1:03:27 – 1:03:29] Erik: Is it Redskin Lake?
[1:03:29 – 1:03:29] Adam: Yes, sir.
[1:03:30 – 1:03:32] Adam: It’s just north of Isabella.
[1:03:32 – 1:03:34] Adam: And it looked like… No, on this map it doesn’t show it.
[1:03:34 – 1:03:35] Adam: It’s very tiny.
[1:03:35 – 1:03:36] Adam: But on…
[1:03:38 – 1:03:40] Adam: I have the Mermal map hanging up in the Co-op Deli.
[1:03:41 – 1:03:42] Adam: And on that one it shows a little like…
[1:03:43 – 1:03:44] Adam: camping icon on it.
[1:03:44 – 1:03:48] Adam: There’s maybe one little drive-in campsite or hike-in campsite on it.
[1:03:49 – 1:03:51] Adam: It looks super tiny, though.
[1:03:51 – 1:03:54] Adam: It’s probably a bluegill and turtle kind of lake.
[1:03:55 – 1:03:55] Erik: Shocking.
[1:03:56 – 1:03:58] Adam: Anyways, yeah.
[1:03:58 – 1:03:58] Adam: 2024.
[1:03:59 – 1:04:01] Adam: You can’t be having lakes named that anymore.
[1:04:01 – 1:04:02] Adam: So…
[1:04:03 – 1:04:07] Adam: Somebody posted this on the subreddit, too.
[1:04:07 – 1:04:10] Adam: There’s a link to the story about it, but they renamed it Maymagueze Lake.
[1:04:10 – 1:04:13] Erik: That’s why I said, is it your lake when you said that?
[1:04:13 – 1:04:14] Erik: Because I was like, I think I saw this.
[1:04:14 – 1:04:16] Adam: It’s our lake, comrade.
[1:04:17 – 1:04:17] Adam: Yes, ours.
[1:04:18 – 1:04:30] Adam: The Maymagueze, one of my favorite Ojibwe legends, a mix between a fairy and a tiny Sasquatch that paddles a stone canoe and plays hijinks on travelers.
[1:04:31 – 1:04:31] Adam: Yeah.
[1:04:31 – 1:04:32] Erik: No, that’s great.
[1:04:32 – 1:04:37] Erik: That’s a much better name, and I’m surprised that there is not already a lake with that name.
[1:04:37 – 1:04:44] Adam: Yeah, I didn’t actually look into the lake finder to see if there’s any other ones out there.
[1:04:44 – 1:04:44] Adam: I don’t think so.
[1:04:45 – 1:04:47] Adam: I was surprised, though, that they spelled it the way I spell it.
[1:04:47 – 1:04:53] Adam: Because I’ve seen that, I’ve seen May McGuays, they spelled like five different ways depending on what book you’re reading about them.
[1:04:54 – 1:05:03] Adam: But yeah, the spelling that I chose for my username on Reddit and, you know, that’s the one that made the most sense to me and how I picture it in my head.
[1:05:03 – 1:05:05] Adam: So, but that’s the way they’re spelling it now.
[1:05:05 – 1:05:10] Adam: So I haven’t updated this map yet, but I will after I have to get the markers out.
[1:05:10 – 1:05:13] Adam: I have a few other edits that need to be done on this map yet this fall.
[1:05:13 – 1:05:15] Adam: So I’m going to change the name of the lake on there.
[1:05:15 – 1:05:38] Erik: that’s good yeah how many lakes have had their names changed though since we moved up here i feel like this is like the fifth or sixth one now and rightfully so yeah i mean it’s just shocking to me still that there was a football team with that name just like last year four years ago feels like yesterday should have just stuck with football team my god uh yeah um yeah no that’s great i don’t know i it’s pretty fun it’s a tiny little lake i mean
[1:05:39 – 1:05:43] Adam: I do want to, I have unfinished business down in that sector.
[1:05:43 – 1:05:45] Adam: There’s a few other spots I want to check out down there.
[1:05:45 – 1:05:48] Adam: So I’m going to put it on my list of the next time I get near Isabella.
[1:05:49 – 1:05:52] Adam: I’m going to take the little jaunt up there to see Mamaguese Lake.
[1:05:52 – 1:05:56] Adam: Just check out what that little campsite’s all about, if it’s still there at all.
[1:05:56 – 1:05:56] Erik: Yeah, who knows?
[1:05:56 – 1:06:02] Erik: I know that just up the road there, once you kind of get into that, there’s like another little section.
[1:06:03 – 1:06:06] Adam: 18 Lake has a little campground on it too, I believe, but.
[1:06:06 – 1:06:13] Erik: Yeah, that little pocket of like tiny little lakes up there to the left, that’s all where I used to run dogs.
[1:06:13 – 1:06:21] Erik: And all those back roads, like almost every one of those lakes has like some kind of a public access or little like tiny camping option.
[1:06:22 – 1:06:23] Adam: Yeah, there’s a midwan in there.
[1:06:26 – 1:06:27] Adam: That’s the old language.
[1:06:27 – 1:06:27] Adam: Yeah.
[1:06:28 – 1:06:28] Adam: Midwan.
[1:06:29 – 1:06:31] Erik: Yeah.
[1:06:32 – 1:06:33] Erik: One of those lakes is where the yurt was on.
[1:06:33 – 1:06:35] Erik: You never made it up to the actual yurt.
[1:06:35 – 1:06:36] Adam: I never did get to see it.
[1:06:37 – 1:06:43] Erik: It was an enchanting old ruin.
[1:06:43 – 1:06:44] Adam: It was an enchanting old ruin.
[1:06:44 – 1:06:46] Adam: I never did manage to see it again.
[1:06:48 – 1:06:48] Erik: Yeah.
[1:06:48 – 1:06:49] Erik: And seed.
[1:06:49 – 1:06:49] Erik: Mm-hmm.
[1:06:51 – 1:06:52] Adam: Yeah, never made it over there.
[1:06:53 – 1:06:55] Adam: Those are all untouched lakes for me.
[1:06:55 – 1:06:56] Adam: But yeah, I would like to get up.
[1:06:56 – 1:07:06] Adam: There’s been a lot of talk about the Isabella River, the Little Isabella River, the Snake River, and those entry points.
[1:07:06 – 1:07:09] Adam: They’re getting a lot of love from the tumble homies lately.
[1:07:09 – 1:07:10] Erik: The soft underbelly.
[1:07:11 – 1:07:13] Adam: And, of course, was it…
[1:07:14 – 1:07:15] Adam: It’s not Rice Lake, is it?
[1:07:15 – 1:07:18] Adam: What was the lake that was getting some really bad…
[1:07:18 – 1:07:21] Erik: The horrible campsite that looked like it was just in a field?
[1:07:22 – 1:07:23] Erik: Yeah.
[1:07:25 – 1:07:29] Adam: Yeah, I thought it was Manaman Lake, but maybe it’s just Rice Lake on this map.
[1:07:30 – 1:07:31] Adam: Either way, maybe I’m all confused.
[1:07:32 – 1:07:34] Erik: There’s a Manaman Lake up just south of Basswood.
[1:07:34 – 1:07:36] Adam: Maybe that’s the one that had the bad reviews.
[1:07:36 – 1:07:43] Adam: But I swear there was one of these lakes down here off the Isabella River that had a really awful looking, just horrible looking.
[1:07:43 – 1:07:45] Adam: You’re not just thinking of bog again, are you?
[1:07:45 – 1:07:46] Adam: Not bog again.
[1:07:46 – 1:07:48] Adam: Not bog again.
[1:07:48 – 1:07:49] Adam: Damn bog haunters.
[1:07:50 – 1:07:51] Adam: That was the episode.
[1:07:51 – 1:07:52] Adam: That was the episode.
[1:07:52 – 1:07:54] Erik: That I disparaged Matthew Perry’s name.
[1:07:56 – 1:07:58] Erik: It all comes full circle.
[1:07:58 – 1:07:58] Erik: Why?
[1:07:58 – 1:08:00] Erik: What did he ever do to us?
[1:08:00 – 1:08:02] Erik: I guess it was that movie.
[1:08:02 – 1:08:03] Erik: What was it?
[1:08:03 – 1:08:05] Adam: He’s a poor Merryweather.
[1:08:06 – 1:08:06] Adam: Yes.
[1:08:06 – 1:08:07] Adam: It was Almost Heroes.
[1:08:07 – 1:08:09] Erik: Almost Heroes, the horrible Lewis and Clark.
[1:08:09 – 1:08:10] Erik: They eat an eagle?
[1:08:10 – 1:08:11] Erik: He eats an eagle in that movie.
[1:08:11 – 1:08:12] Erik: I think, yeah.
[1:08:12 – 1:08:12] Erik: It’s ridiculous.
[1:08:12 – 1:08:14] Adam: At the very least, an egg.
[1:08:14 – 1:08:15] Adam: Oh, he didn’t.
[1:08:15 – 1:08:16] Adam: They just made an omelet.
[1:08:16 – 1:08:16] Adam: No.
[1:08:17 – 1:08:18] Adam: Right on.
[1:08:18 – 1:08:20] Erik: And hilarity ensued?
[1:08:20 – 1:08:21] Erik: I don’t think it did.
[1:08:21 – 1:08:21] Adam: Hilarity did ensue.
[1:08:23 – 1:08:24] Adam: All right.
[1:08:24 – 1:08:24] Adam: Is that it?
[1:08:25 – 1:08:26] Adam: That’s all I got for you.
[1:08:27 – 1:08:29] Adam: Do you have any news and notes to report?
[1:08:30 – 1:08:30] Adam: No.
[1:08:30 – 1:08:31] Adam: I’m going on paternity leave.
[1:08:31 – 1:08:34] Erik: You’re expecting me to have a follow-up to that.
[1:08:34 – 1:08:36] Adam: No.
[1:08:36 – 1:08:37] Adam: That’s all I had for notes.
[1:08:37 – 1:08:42] Adam: I didn’t want to just say happy paddling and run out the door on you if you had anything else to add or say.
[1:08:43 – 1:09:10] Adam: this is going to be the last time that we probably record live for a couple weeks at least if all goes according to plan by this time next week baby sister should be here and I will be on paternity leave and if you’re looking for me at the co-op in the near future I probably won’t be there although the deli staff can be trusted with art supplies so and they’re all friendly too and they like talking about the boundary waters so
[1:09:10 – 1:09:12] Erik: Definitely do not come looking for me.
[1:09:13 – 1:09:14] Adam: Eric, are you back there?
[1:09:15 – 1:09:17] Adam: He will growl at you like a cougar.
[1:09:17 – 1:09:18] Adam: Like a caged animal.
[1:09:18 – 1:09:30] Adam: Yeah, I’m off from work for a while, which is going to be nice, but it ain’t no vacation, but I’m definitely looking forward to it.
[1:09:30 – 1:09:31] Adam: We’re all excited here.
[1:09:33 – 1:09:35] Adam: Just a couple days away at this point, if all goes according to plan.
[1:09:36 – 1:09:38] Adam: So it’s like fantasy football draft and then go have a baby.
[1:09:39 – 1:09:41] Adam: That’s my week after this episode.
[1:09:41 – 1:09:42] Adam: So pretty great.
[1:09:44 – 1:09:46] Adam: We’re going to take a couple weeks off from the show, but don’t worry.
[1:09:46 – 1:09:55] Adam: I think I mentioned this earlier that we did prerecord a couple episodes on the moose survey that I did some reading on back in June.
[1:09:55 – 1:10:00] Adam: It seemed like it would be a good thing to drop some episodes on
[1:10:01 – 1:10:04] Adam: Once the cool rains of autumn started falling on the shed, Eric.
[1:10:04 – 1:10:05] Erik: It’s a good fall theme.
[1:10:05 – 1:10:10] Adam: So yeah, I’m looking forward to hearing those because we recorded them a while ago now.
[1:10:10 – 1:10:12] Erik: From what I recall, they were real uplifting.
[1:10:13 – 1:10:15] Adam: We tried our best to make it uplifting.
[1:10:15 – 1:10:18] Adam: It’s a pretty sad subject matter in reality.
[1:10:19 – 1:10:23] Adam: I think it’s called a localized extinction event in one of the episodes.
[1:10:24 – 1:10:25] Adam: You know.
[1:10:25 – 1:10:26] Adam: A lot to laugh about.
[1:10:26 – 1:10:28] Adam: A lot of good chuckles in that episode.
[1:10:28 – 1:10:30] Adam: There’s two of them out there.
[1:10:31 – 1:10:33] Adam: I got to email Eric.
[1:10:33 – 1:10:37] Adam: I have a lot of show notes and links for those because there is some source material.
[1:10:37 – 1:10:39] Adam: So those will be hopefully in there soon.
[1:10:40 – 1:10:42] Adam: so look for those next couple of weeks.
[1:10:42 – 1:10:51] Adam: And then, you know, once I kind of, I’m able to catch a few hours of sleep, uh, later in September, we’ll get back in the shed and, uh, get back to live recording once again.
[1:10:51 – 1:10:52] Adam: But, uh,
[1:10:53 – 1:11:00] Adam: Yeah, new tumble tot on the way and a future happy paddler joining the tumble homies soon.
[1:11:00 – 1:11:01] Adam: So we’re all excited.
[1:11:02 – 1:11:16] Adam: But until then, thank you to Liz and Betty’s Pies for the excellent postcards this summer and the delicious pops.
[1:11:16 – 1:11:18] Erik: And the excellent NA choices.
[1:11:18 – 1:11:20] Adam: Yeah, I really enjoyed that root beer.
[1:11:20 – 1:11:21] Adam: That was excellent.
[1:11:21 – 1:11:29] Adam: And these cheeses look mighty fine, so we’re going to put these into, I don’t know, we’re going to put them in the fridge and we’re going to take them out to Pronto maybe in the winter.
[1:11:29 – 1:11:31] Erik: Sure, yeah, save them.
[1:11:31 – 1:11:35] Erik: Save all the, that’s not quite perishable, you know.
[1:11:35 – 1:11:38] Erik: It’s not something that you want to leave in the sun, but that’ll be good until.
[1:11:38 – 1:11:41] Adam: Oh, the longer the better with that six-year cheddar for sure.
[1:11:41 – 1:11:43] Adam: And was the other one a smoked pepper?
[1:11:44 – 1:11:45] Adam: Smoked chipotle cheddar.
[1:11:45 – 1:11:52] Erik: I think there’s still some old bottles of whiskey laying around, too, that might need to find their way out to a pronto.
[1:11:53 – 1:11:55] Erik: Not for me, but for Jim Sofa, of course.
[1:11:56 – 1:12:03] Adam: Yeah, Jim Sofa’s thirsty as a goose out there, and you’ve got to gas up the ham radio with a little whiskey in the nodules.
[1:12:03 – 1:12:06] Erik: You pour some in your mouth, and you just blow it real.
[1:12:06 – 1:12:08] Erik: You aerate it yourself right into the carburetor.
[1:12:10 – 1:12:11] Adam: That works every time.
[1:12:11 – 1:12:13] Adam: 100% of the time it works every time.
[1:12:13 – 1:12:20] Adam: It also works to light the Coleman lantern at night to keep the trail well lit for those teams if they come through before sunrise.
[1:12:21 – 1:12:22] Adam: Yep.
[1:12:22 – 1:12:22] Adam: So, yeah.
[1:12:23 – 1:12:24] Adam: I think we’ll leave her there.
[1:12:25 – 1:12:28] Adam: Thanks for being here, Eric, in the rainy shed.
[1:12:28 – 1:12:29] Adam: It was quite the night here in Tumul Shed.
[1:12:29 – 1:12:30] Adam: Quite the night.
[1:12:30 – 1:12:31] Adam: For episode 262.
[1:12:33 – 1:12:40] Adam: All right, we’re going to go on and get, especially this week, I will say it with gusto, life is precious, and every day is a miracle.
[1:12:40 – 1:12:42] Adam: Thank you all for listening.
[1:12:42 – 1:12:45] Adam: We love you all, and we’ll catch you back live in a couple weeks.
[1:12:46 – 1:12:48] Erik: And I can’t argue with any of it.
[1:12:48 – 1:12:49] Adam: Arrivederci.
[1:12:50 – 1:12:50] Adam: Good night.
[1:12:52 – 1:13:00] Folk Music: The flowers are blooming The answer is the Lord
[1:13:03 – 1:13:22] Folk Music: There will remain And I will wait Cancers are fading Cancers are aching