275: Impromptu Breading

Episode Transcript

[0:00:37 – 0:00:40] Erik: Can’t even get a CAT scan in that rock-bottom town.
[0:00:40 – 0:00:45] Erik: Welcome to Hamilton and Tumble Home.
[0:00:46 – 0:00:47] Adam: Home of the Mustangs.
[0:00:47 – 0:00:49] Erik: Home of the Mustangs.
[0:00:49 – 0:00:50] Erik: Indeed.
[0:00:50 – 0:00:50] Erik: My name is Eric.
[0:00:50 – 0:00:52] Erik: I don’t think horses roar.
[0:00:52 – 0:00:53] Erik: My name is Adam.
[0:00:53 – 0:00:56] Erik: Well, they do in this situation.
[0:00:57 – 0:00:59] Erik: Episode 275.
[0:00:59 – 0:01:04] Erik: It’s almost like it’s more important than others, but it’s just a number.
[0:01:05 – 0:01:10] Erik: And it is only 25 away from 300.
[0:01:11 – 0:01:11] Erik: My God.
[0:01:11 – 0:01:12] Erik: Big timers.
[0:01:12 – 0:01:13] Erik: Big timers here.
[0:01:14 – 0:01:15] Erik: We’re talking feasts.
[0:01:15 – 0:01:18] Adam: We’re going to probably get a contract extension after the big 3-0-0.
[0:01:18 – 0:01:19] Adam: Yeah.
[0:01:20 – 0:01:22] Adam: We’re due for a new contract, I think.
[0:01:22 – 0:01:22] Erik: Yeah.
[0:01:23 – 0:01:26] Adam: We have to file a grievance with the Podcasters Union of America.
[0:01:26 – 0:01:29] Erik: You talking into your blue light there?
[0:01:30 – 0:01:32] Erik: I think you might be backwards.
[0:01:32 – 0:01:36] Adam: So we got the mic stands in here, and let me tell you what.
[0:01:36 – 0:01:37] Adam: There we go.
[0:01:37 – 0:01:38] Adam: There we go.
[0:01:38 – 0:01:40] Erik: Ooh, look at those levels come up.
[0:01:40 – 0:01:40] Adam: Ooh, much better.
[0:01:41 – 0:02:09] Erik: roar i’m a mustang there you go now it’s talking the roaring mustang got our mic stands out but they’re backwards yeah right is right up is down it’s it’s feeling weird it’s full full daylight here the four hours of full daylight in the north woods got a nice crunchy layer of uh freezing rain that came down on top of three inches of snow that’s right it is the season you got 14 inches in the snow log already
[0:02:09 – 0:02:11] Adam: And another 14 inches on the way.
[0:02:11 – 0:02:12] Adam: And another.
[0:02:12 – 0:02:16] Adam: Yeah, big timer coming in on Sunday night.
[0:02:16 – 0:02:18] Adam: County didn’t even decide to plow the roads today.
[0:02:18 – 0:02:19] Adam: They’re like, we’ll just wait until Sunday.
[0:02:19 – 0:02:21] Erik: Yeah, that’s kind of the vibe I’m getting.
[0:02:22 – 0:02:23] Adam: Hunker down and wait.
[0:02:23 – 0:02:24] Erik: Pretty rough out there.
[0:02:24 – 0:02:37] Erik: What’s the proliferation of sports gambling is slowly taking over our lives and houses are being lost to Bet365 and FanDuel every day.
[0:02:38 – 0:02:43] Erik: Is there anywhere that you can bet on weather forecasts?
[0:02:43 – 0:02:43] Erik: Ooh.
[0:02:43 – 0:02:46] Erik: Because that might finally get me.
[0:02:47 – 0:02:50] Adam: Yeah, betting on the over-under on Snowfall?
[0:02:50 – 0:02:50] Adam: Yeah.
[0:02:50 – 0:02:52] Adam: Hutner says 10.
[0:02:52 – 0:02:55] Adam: Yeah, I think we’re going for 13 tomorrow.
[0:02:55 – 0:02:57] Adam: I’m going to go bet over on that one.
[0:02:57 – 0:02:58] Erik: Yeah, okay.
[0:02:58 – 0:03:00] Adam: That might finally get me into betting.
[0:03:00 – 0:03:00] Adam: I don’t know.
[0:03:01 – 0:03:05] Adam: There’s probably some sort of blockchain where you can lose your mortgage for a weather bet.
[0:03:05 – 0:03:06] Adam: Are we worth it?
[0:03:06 – 0:03:07] Adam: Totally worth it.
[0:03:09 – 0:03:18] Erik: Yeah, I’ll take my intermittent challenges with addictions to alcohol over the horrible monster that is gambling addiction.
[0:03:18 – 0:03:19] Erik: My God.
[0:03:19 – 0:03:19] Erik: Yeah.
[0:03:20 – 0:03:23] Erik: Watch some YouTube videos on just how easy they make it these days.
[0:03:23 – 0:03:25] Erik: You just pull up your little appy.
[0:03:25 – 0:03:30] Erik: It’s connected directly to your IRA, and you can just bet on everything.
[0:03:30 – 0:03:32] Adam: You can bet your retirement account away?
[0:03:32 – 0:03:32] Erik: Yeah.
[0:03:32 – 0:03:32] Erik: Yeah.
[0:03:33 – 0:03:33] Erik: No, no.
[0:03:33 – 0:03:34] Erik: Yeah.
[0:03:34 – 0:03:38] Erik: Every single play, you can be like, ah, yeah, they’re going to do this thing.
[0:03:39 – 0:03:40] Erik: Nope.
[0:03:40 – 0:03:46] Adam: I know anything from fantasy sports, the coach always does the complete opposite of what they should be doing in that instance, so there’s no way.
[0:03:46 – 0:03:46] Erik: Okay.
[0:03:47 – 0:03:49] Adam: But, you know… That’s as far as I go into sports betting.
[0:03:50 – 0:03:55] Adam: I got two fantasy football leagues, which we put 20 bucks on, and that’s it.
[0:03:56 – 0:03:59] Adam: Our hockey league is free entry, and that’s, you know…
[0:04:00 – 0:04:01] Erik: 20 bucks?
[0:04:01 – 0:04:02] Erik: That’s not even a tank of gas.
[0:04:02 – 0:04:02] Erik: What’s that?
[0:04:03 – 0:04:04] Erik: I mean, that’s barely gambling.
[0:04:04 – 0:04:05] Adam: Well, it is 20.
[0:04:05 – 0:04:05] Adam: Yeah, who cares?
[0:04:05 – 0:04:06] Adam: What’s a 20?
[0:04:06 – 0:04:08] Adam: It’s like one piece of meat.
[0:04:10 – 0:04:11] Erik: It’s the new one.
[0:04:12 – 0:04:17] Adam: Yeah, basically, would you even bend down if you saw a 20 on the street right now?
[0:04:17 – 0:04:20] Adam: I guess I would because you could probably buy a hunk of meat with that.
[0:04:20 – 0:04:26] Erik: Yeah, I mean, you can go and buy like a halfway decent six-pack for tall boys.
[0:04:26 – 0:04:29] Adam: Yeah, no, like our main league, it’s 10 of us in there.
[0:04:29 – 0:04:33] Adam: It’s like, yeah, it’d be nice to win, but it’s not like, what are you going to do with that?
[0:04:34 – 0:04:37] Adam: Barely afford to re-up into the league next year just by winning.
[0:04:38 – 0:04:39] Erik: We’re going on vacation.
[0:04:39 – 0:04:42] Adam: The GEO league is like 18 teams.
[0:04:42 – 0:04:47] Adam: So that one actually, if I can pull it off in the GEO, that’s actually a reasonably nice chunk of change there.
[0:04:48 – 0:04:48] Erik: Nice chunk of change.
[0:04:48 – 0:04:50] Adam: I’ll bend down for that championship pot.
[0:04:52 – 0:04:53] Adam: Keep my head and take the cash.
[0:04:54 – 0:04:55] Erik: Now that’s worth bending over for.
[0:04:55 – 0:05:01] Adam: Yeah, it’s like seeing a turkey leg on the sidewalk.
[0:05:02 – 0:05:03] Adam: I’d definitely bend over for that.
[0:05:03 – 0:05:04] Adam: You ever seen a leg like this?
[0:05:05 – 0:05:06] Adam: I want to eat that feast.
[0:05:06 – 0:05:08] Adam: That’s a sidewalk feast right there.
[0:05:09 – 0:05:10] Erik: It’s so appropriate.
[0:05:10 – 0:05:13] Erik: The feast chat have not clicked into the comments yet, but the…
[0:05:15 – 0:05:18] Erik: Early results are looking quite hefty.
[0:05:18 – 0:05:21] Erik: This bird is overstuffed, I think.
[0:05:21 – 0:05:24] Erik: It’s going to be a multi-episode affair.
[0:05:24 – 0:05:24] Erik: No doubt.
[0:05:24 – 0:05:29] Erik: We have an email to clear the air on a boat show.
[0:05:29 – 0:05:31] Erik: Remember the boat show?
[0:05:32 – 0:05:33] Adam: So many good memories.
[0:05:33 – 0:05:35] Erik: No big boat comments today.
[0:05:35 – 0:05:37] Erik: I mean, maybe.
[0:05:37 – 0:05:41] Erik: Unless one steams by us here on the North Shore.
[0:05:41 – 0:05:43] Adam: I waved and they did not toot.
[0:05:44 – 0:05:46] Erik: They did not toot back.
[0:05:47 – 0:05:49] Erik: Yeah, so we’re going to get into your comments.
[0:05:49 – 0:05:53] Erik: We’ll probably share intermittently, or maybe we’ll just start with ours.
[0:05:53 – 0:05:54] Erik: I’m not sure.
[0:05:54 – 0:05:59] Erik: I have a number of feasts in the park, or parks, that is.
[0:05:59 – 0:06:02] Erik: Bonjewaters and Quetico feasts have been had.
[0:06:03 – 0:06:17] Adam: um we’re not gonna have a feast of tequila we do have a big box worth of drinks though available here tonight for the art supply depot let’s get into some art supply no no feast of tequila though we got a big game tomorrow eric
[0:06:17 – 0:06:20] Erik: Yeah, well, all of the hints have been dropped at this point.
[0:06:21 – 0:06:46] Erik: Depending on where you are in the world, you might just need to ask your dad if you can crack open the old cardboard box with the VHS tapes to find a copy of this one, or you’re just going to have to go ahead and sail the seven seas to find it, because dang near impossible to find a free and legal streaming option for our TCC this week, so…
[0:06:46 – 0:06:56] Erik: You know, hyper niche will serve very few, but we’re talking about the 1986 hockey classic Keanu Reeves.
[0:06:57 – 0:06:58] Erik: Oh, man.
[0:06:58 – 0:06:58] Erik: Oh, man.
[0:06:59 – 0:06:59] Erik: His accent.
[0:07:00 – 0:07:00] Erik: What is that?
[0:07:00 – 0:07:01] Erik: I don’t know.
[0:07:01 – 0:07:03] Adam: What part of Quebec is he from?
[0:07:03 – 0:07:03] Erik: I don’t know.
[0:07:03 – 0:07:05] Erik: We’re talking Youngblood.
[0:07:05 – 0:07:06] Erik: Youngbloods.
[0:07:07 – 0:07:09] Erik: One word, Youngblood, and it’s a last name.
[0:07:09 – 0:07:10] Erik: Diener.
[0:07:11 – 0:07:11] Erik: Diener.
[0:07:12 – 0:07:13] Erik: We’re talking Rob Lowe.
[0:07:13 – 0:07:15] Erik: Diener, why don’t you hit him back?
[0:07:17 – 0:07:20] Erik: A lot of Rob Lowe bare ass in this one.
[0:07:20 – 0:07:21] Erik: He’s fit.
[0:07:21 – 0:07:23] Erik: He’s fit as a fiddle, that Rob Lowe.
[0:07:24 – 0:07:25] Erik: Got some Swayze.
[0:07:25 – 0:07:36] Erik: This movie is literally enshrined behind bulletproof glass in the Hockey Hall of Fame.
[0:07:36 – 0:08:00] Adam: yeah that’s where we we saw it at the hockey hall of fame in person uh behind the glass in the hollywood movie section of the hall of fame yeah uh i got a picture of eric standing in front of it somewhere i will put it on the instagram picture app this week i guarantee it but yeah young blood i have never seen it before and pretty impressive skating cinematography in that one
[0:08:00 – 0:08:02] Erik: Damn near impossible to find, but it was worth it.
[0:08:03 – 0:08:05] Erik: I had to pirate myself.
[0:08:05 – 0:08:09] Adam: If you can’t legally find a way to watch it, then there’s no such thing as piracy.
[0:08:09 – 0:08:10] Adam: Then it’s legal.
[0:08:10 – 0:08:11] Erik: No, exactly.
[0:08:11 – 0:08:19] Erik: And yeah, I watched it on what essentially is like the size of one of those old portable TVs you used to be able to get back in the day.
[0:08:19 – 0:08:19] Erik: Yeah.
[0:08:20 – 0:08:23] Erik: Because I couldn’t expand it and then also take notes at the same time.
[0:08:24 – 0:08:26] Erik: And God forbid you wanted to pause or rewind.
[0:08:26 – 0:08:27] Erik: Don’t do that.
[0:08:27 – 0:08:29] Erik: That just caused the whole thing to crash.
[0:08:29 – 0:08:31] Erik: You had to start from scratch and try to find where you left off.
[0:08:32 – 0:08:33] Erik: It was a great viewing experience.
[0:08:33 – 0:08:40] Adam: You’re supposed to take notes either with a pen or on your phone while watching on the laptop, Eric.
[0:08:40 – 0:08:44] Erik: Yeah, well, commensurate note-taking tool would have been a crayon.
[0:08:44 – 0:08:51] Erik: I feel like a dull brown crayon because it was coming through and blistering 480J.
[0:08:51 – 0:08:52] Erik: I don’t know what that was.
[0:08:53 – 0:08:54] Erik: Oh, yeah.
[0:08:54 – 0:09:04] Erik: I thought it was just going to be that horrible quality of the original, like the opening scene where it was like from the handheld on the ice from the youth.
[0:09:05 – 0:09:06] Erik: Is this really how bad it’s going to get?
[0:09:06 – 0:09:12] Adam: Is it foggy back in 86 or is it just like the lingering air of cigarette smoke everywhere?
[0:09:12 – 0:09:14] Erik: Yeah, it was probably just coach’s smoke.
[0:09:14 – 0:09:20] Adam: Yeah, like the halls of the arena in Hamilton are just filled with smoke or fog or both.
[0:09:20 – 0:09:22] Erik: Yeah, well, we’re going to get into it.
[0:09:22 – 0:09:30] Erik: The logistics of the distance between Hamilton, Ontario and Thunder Bay, it seems like it’s just down the street.
[0:09:30 – 0:09:32] Erik: How does free agency work in amateur hockey?
[0:09:32 – 0:09:40] Erik: Yeah, how are you going to make the show if you are just barely trying out for a spot on a playoff team for like a series?
[0:09:40 – 0:09:42] Adam: Yeah, for just three games.
[0:09:42 – 0:09:44] Erik: I don’t think you’re that close, Diener.
[0:09:46 – 0:09:47] Erik: But we’ll get back.
[0:09:47 – 0:09:49] Erik: We’ll get into that when the mezzanines.
[0:09:49 – 0:09:51] Adam: Every child in Hamilton wants his autograph now, Harry.
[0:09:51 – 0:09:52] Erik: Yeah, every child.
[0:09:52 – 0:09:54] Erik: They saw him score a couple of goals and then.
[0:09:54 – 0:09:56] Erik: All four children in Hamilton.
[0:09:56 – 0:09:57] Erik: Have a post-game fight.
[0:09:58 – 0:09:59] Erik: Hell yeah.
[0:09:59 – 0:10:01] Adam: I love the timing of the whole thing.
[0:10:01 – 0:10:02] Adam: Yeah.
[0:10:02 – 0:10:02] Adam: It’s great.
[0:10:03 – 0:10:03] Adam: What a story.
[0:10:03 – 0:10:07] Adam: And it’s definitely going in my top five hockey movies of all time.
[0:10:07 – 0:10:08] Erik: I went back and forth.
[0:10:08 – 0:10:18] Erik: I was like, this movie should not be in the Hall of Fame, but then every time I thought it shouldn’t, I got swayed back in, and I think it’s in its proper spot, I think.
[0:10:19 – 0:10:20] Adam: Yeah, it belongs.
[0:10:20 – 0:10:21] Adam: It belongs.
[0:10:21 – 0:10:22] Adam: Let’s get into the art supplies.
[0:10:23 – 0:10:25] Adam: These were pulled out of the crawl space this morning.
[0:10:25 – 0:10:29] Adam: I crunched through the ice, got down in the crawl space, and dug these out.
[0:10:30 – 0:10:54] Adam: and because it is the feast episode i dug out i think at least two art supplies here for us today it’s also the middle of the day here coming to you live from studio v with the view now it’s afternoon now so it’s appropriate uh better pull up the picture and make sure we get proper attribution here for these eric for episode 275 we’re gonna go ahead and give hoplicious both of them right away
[0:10:55 – 0:10:57] Adam: The double show sponsor.
[0:10:57 – 0:10:58] Adam: I went to the shed, too.
[0:10:58 – 0:11:01] Adam: I got the mic stands, and then I took a picture of the Art Supply whiteboard.
[0:11:01 – 0:11:03] Adam: It’s getting down there.
[0:11:03 – 0:11:03] Adam: Wow.
[0:11:03 – 0:11:07] Adam: First one was the NA Art Supply number one from September.
[0:11:08 – 0:11:14] Adam: And then the box, Eric, is from the, quote, Gray Panther 8 super box.
[0:11:15 – 0:11:18] Adam: Which came in on September 13th.
[0:11:19 – 0:11:19] Adam: Superbox.
[0:11:20 – 0:11:24] Adam: And I believe this is from dear friend of the show, Cheap Dancer.
[0:11:26 – 0:11:30] Adam: I think Cheap Dancer is a member of the Gray Panther 8, but I have no idea what that means.
[0:11:31 – 0:11:35] Erik: I think Gray Panther is a Reddit username.
[0:11:35 – 0:11:36] Adam: Is it?
[0:11:36 – 0:11:38] Adam: Or is it a lake and a PMA I’ve never heard of?
[0:11:39 – 0:11:41] Erik: Oh, we would know if there was a gray panther lake.
[0:11:42 – 0:11:44] Adam: We probably would know if there was a gray panther lake.
[0:11:44 – 0:11:45] Adam: I’m pretty sure there’s not.
[0:11:45 – 0:11:45] Erik: No.
[0:11:45 – 0:11:47] Adam: We’re going to go into the art supply number one.
[0:11:47 – 0:11:49] Adam: It just says art supplies.
[0:11:49 – 0:11:53] Adam: And I think I added the number one for bookkeeping.
[0:11:54 – 0:11:54] Adam: There’s a note.
[0:11:54 – 0:11:54] Erik: Oh.
[0:11:56 – 0:11:57] Adam: Thank you for the note.
[0:11:57 – 0:11:58] Adam: Here we go.
[0:12:00 – 0:12:04] Adam: Eric and Adam, hopefully these art supplies made it your way during your paternity leave.
[0:12:05 – 0:12:06] Adam: Congrats on the Pike sequel.
[0:12:07 – 0:12:15] Adam: A couple random beers and NA Sound Waters we enjoy will hopefully quench your thirst.
[0:12:16 – 0:12:20] Adam: We just completed three-day trips into the BWCA from Hungry Jack Outfitters.
[0:12:21 – 0:12:24] Adam: Our adventure was modified due to a broken rib incident.
[0:12:24 – 0:12:51] Adam: in july oh no the bass fishing and crystal clear waters on south was worth the out and back through topper yes south is a mildly underrated smally lake absolutely we enjoyed rose falls and lunch on duncan is there a ghost man paddling on duncan question mark i believe there is thank you for the podcast we appreciate it so very much happy paddling laura and brad all right let’s dig in
[0:12:55 – 0:12:56] Adam: Oh, yeah.
[0:12:56 – 0:12:57] Adam: It’s a four-pack, Eric.
[0:13:00 – 0:13:01] Adam: There is beer in here.
[0:13:01 – 0:13:05] Adam: What do we got?
[0:13:06 – 0:13:18] Erik: We’ve got a sauna water, botanical sparkling water, and oh my, this looks like something out of… We’ve got a seahorse being written by a knight.
[0:13:19 – 0:13:24] Adam: This one’s called Water Fight DDH Double Hazy IPA.
[0:13:24 – 0:13:25] Adam: Double dry hopped?
[0:13:25 – 0:13:26] Adam: Uh-huh.
[0:13:26 – 0:13:29] Adam: This is from… Diamond Dallas Haze.
[0:13:29 – 0:13:30] Adam: Barrel Theory.
[0:13:30 – 0:13:32] Adam: Brewed in collaboration with Barrel Theory.
[0:13:32 – 0:13:33] Adam: This is from Insight.
[0:13:34 – 0:13:37] Erik: This looks like something out of the first season of True Detective here.
[0:13:38 – 0:13:38] Adam: It does.
[0:13:39 – 0:13:39] Adam: Yeah.
[0:13:39 – 0:13:40] Adam: Beware the horn.
[0:13:40 – 0:13:41] Erik: Beware the horn.
[0:13:41 – 0:13:41] Erik: 300.
[0:13:41 – 0:13:44] Erik: This is a Fulton 300 Hop Kingdom.
[0:13:44 – 0:13:46] Adam: You good with these selections or you want to trade?
[0:13:46 – 0:13:50] Adam: I’ll give you the option since I got to rip the bag in half like Hulk Hogan over here.
[0:13:50 – 0:13:52] Erik: This looks just fine.
[0:13:52 – 0:13:52] Adam: All right.
[0:13:52 – 0:13:53] Adam: Let’s go for it.
[0:13:53 – 0:13:54] Adam: Thank you, Laura and Brad.
[0:13:56 – 0:13:56] Erik: Oh, no.
[0:13:58 – 0:13:58] Adam: Cheers.
[0:13:59 – 0:13:59] Adam: Mm-hmm.
[0:14:04 – 0:14:05] Adam: The sauna waters will have to wait.
[0:14:06 – 0:14:07] Adam: I want the double dry hopped.
[0:14:09 – 0:14:10] Adam: It’s a beautiful Saturday, though.
[0:14:10 – 0:14:12] Adam: It’s above 32 out there.
[0:14:12 – 0:14:14] Adam: I had 33 on the ride over here.
[0:14:17 – 0:14:22] Adam: And while we’re enjoying these, I will shout out the bird of the week.
[0:14:24 – 0:14:27] Adam: Got a boreal chickadee this week on the bird feeder.
[0:14:28 – 0:14:28] Adam: Nice.
[0:14:28 – 0:14:28] Adam: First.
[0:14:29 – 0:14:30] Erik: First.
[0:14:30 – 0:14:31] Erik: Wasn’t banded, was it?
[0:14:32 – 0:14:33] Erik: No, it wasn’t banded.
[0:14:33 – 0:14:34] Erik: This is a true wild boy.
[0:14:34 – 0:14:36] Erik: A true wild boy.
[0:14:36 – 0:14:37] Adam: I’ve never seen one.
[0:14:37 – 0:14:44] Adam: I’ve been looking and looking, and I didn’t even see this one, but Natalie saw it, and it was definitely a boreal chickadee.
[0:14:44 – 0:14:46] Adam: Anybody know anything about the boreal chickadee?
[0:14:47 – 0:14:47] Adam: Hit us up.
[0:14:48 – 0:14:52] Adam: All I know is that they have a wheezy chickadee song.
[0:14:52 – 0:14:53] Adam: It’s wheezy, huh?
[0:14:53 – 0:15:00] Adam: So, like, instead of chickadee-dee-dee, this is more like a chickadee-dee-dee-dee.
[0:15:00 – 0:15:01] Erik: It’s got a little twang.
[0:15:01 – 0:15:02] Adam: I am, boy.
[0:15:02 – 0:15:03] Adam: I’ll have some seed.
[0:15:04 – 0:15:05] Adam: Chickadee-dee.
[0:15:06 – 0:15:07] Adam: Yeah, beautiful bird.
[0:15:07 – 0:15:08] Adam: So, that’s your bird of the week.
[0:15:09 – 0:15:12] Erik: Boreal, you think it wouldn’t have the Tallahassee twang?
[0:15:13 – 0:15:14] Erik: What is it?
[0:15:14 – 0:15:15] Erik: The Tallahassee mudhogs?
[0:15:15 – 0:15:16] Adam: That’s weird.
[0:15:16 – 0:15:16] Adam: Yeah.
[0:15:17 – 0:15:22] Adam: This actually sounds just like Heaver in goal for the Mustangs.
[0:15:22 – 0:15:23] Adam: Yeah.
[0:15:23 – 0:15:25] Adam: I love that Keanu’s character.
[0:15:25 – 0:15:26] Adam: He’s the goalie.
[0:15:26 – 0:15:27] Adam: He’s named Heaver.
[0:15:28 – 0:15:28] Erik: Yeah.
[0:15:28 – 0:15:35] Erik: I think that’s got to be like a throwback or like a shout out to Slapshot.
[0:15:35 – 0:15:35] Erik: Yeah.
[0:15:37 – 0:15:46] Erik: Because they had like a foreign, like Nordic, like either like Nova Scotian poik sounding goalie.
[0:15:47 – 0:15:48] Adam: What year did Slapshot come out?
[0:15:49 – 0:15:50] Erik: Late 70s, I think.
[0:15:51 – 0:15:52] Erik: What is this?
[0:15:52 – 0:15:53] Adam: Are these your notes?
[0:15:54 – 0:15:54] Adam: No.
[0:15:55 – 0:15:56] Adam: Somebody else’s?
[0:15:57 – 0:16:00] Adam: I’m going to read off the, there’s a note with the second art supply.
[0:16:00 – 0:16:01] Adam: So yeah, it’s a feast.
[0:16:01 – 0:16:05] Erik: Yeah, I was going to say, you’re going to give both of the beer sponsorships out right away?
[0:16:05 – 0:16:09] Adam: Yeah, I’m not going to make Hoplish’s wait any longer for the second one.
[0:16:09 – 0:16:11] Adam: We will get to this by the end of this episode.
[0:16:11 – 0:16:16] Adam: And, of course, we’ll finish these off while doing our TCC record after this episode.
[0:16:17 – 0:16:22] Adam: These are art supplies for Adam and Eric from TheGrayPanther8.
[0:16:24 – 0:16:26] Adam: There’s a trip report coming, it promises.
[0:16:26 – 0:16:26] Erik: Okay.
[0:16:27 – 0:16:30] Adam: This is just written on a paper bag, a hunk of paper bag.
[0:16:30 – 0:16:32] Adam: Honestly, I just ripped this paper bag in half.
[0:16:32 – 0:16:35] Adam: It looks like it flew off of that one and landed in this box.
[0:16:36 – 0:16:38] Erik: Like a lot of thought went into that note.
[0:16:38 – 0:16:40] Adam: They had to come up with the name the Gray Panther 8.
[0:16:41 – 0:16:45] Erik: Was he in a high-speed chase when he wrote that note?
[0:16:45 – 0:16:47] Adam: There’s only seven people in the Gray Panther 8, too.
[0:16:48 – 0:16:53] Adam: John, Scott, Dave, Brian, Colin, Austin, and Eric?
[0:16:53 – 0:16:54] Erik: It’s like a ransom note.
[0:16:55 – 0:16:56] Adam: Maybe that is 8.
[0:16:56 – 0:17:00] Erik: Scrawled on a dashboard while driving.
[0:17:01 – 0:17:02] Adam: And there we go.
[0:17:02 – 0:17:03] Adam: Thank you, GrayPanther8.
[0:17:03 – 0:17:05] Erik: Thank you, I guess.
[0:17:05 – 0:17:08] Adam: You’re all gentlemen and scholars.
[0:17:08 – 0:17:08] Adam: Thank you very much.
[0:17:09 – 0:17:10] Adam: We have…
[0:17:11 – 0:17:11] Adam: It’s an old box.
[0:17:11 – 0:17:13] Adam: There are some sodas in here.
[0:17:13 – 0:17:14] Adam: I told you about this when I got here.
[0:17:14 – 0:17:19] Adam: It looked like some of these may have gotten mildly frozen before I moved them to the…
[0:17:20 – 0:17:22] Adam: The root beer looks like it was about to heave itself.
[0:17:22 – 0:17:23] Adam: Looking close to a heaving.
[0:17:23 – 0:17:28] Adam: We got some stubborn soda root beer and agave vanilla cream sodas.
[0:17:30 – 0:17:30] Adam: And…
[0:17:33 – 0:17:43] Adam: We got some stickers, and this is the clue because it’s Peeking Where Crap Accumulates PWCA Peeker Stickers.
[0:17:43 – 0:17:45] Adam: Okay, Peeking Where Crap Accumulates.
[0:17:45 – 0:17:47] Adam: There’s some PWCA stickers in here.
[0:17:47 – 0:17:48] Adam: Nice.
[0:17:48 – 0:17:51] Adam: So this is definitely some cheap dancer’s work here.
[0:17:51 – 0:17:52] Adam: Got a pack of these.
[0:17:52 – 0:17:53] Adam: Nice.
[0:17:53 – 0:17:57] Adam: PWCA, beautiful cheap dancer peeker design.
[0:17:57 – 0:18:01] Adam: We got some You Will Never Peek Alone with Tumble Home rectangular stickers.
[0:18:03 – 0:18:08] Adam: And some classic Cheap Dancer Tumble Home canoe designs.
[0:18:09 – 0:18:11] Adam: Those were maybe the original Cheap Dancer’s design.
[0:18:11 – 0:18:12] Erik: Googly eyes.
[0:18:12 – 0:18:21] Adam: And then we got a whole pile of big, full-color, big-circle Gordy’s Flocking Tumble Homies with the laser-eyed Gordy on there in full color.
[0:18:21 – 0:18:22] Adam: That’s really nice.
[0:18:22 – 0:18:22] Erik: Those are great.
[0:18:22 – 0:18:30] Erik: I might have to bust out a little paper towel and wipe off a spot on the back of the rig for that.
[0:18:30 – 0:18:30] Adam: There you go.
[0:18:30 – 0:18:30] Adam: Dang.
[0:18:32 – 0:18:33] Adam: And I do have an announcement, too.
[0:18:34 – 0:18:35] Erik: Oh, no.
[0:18:35 – 0:18:36] Erik: I was not aware of that.
[0:18:36 – 0:18:38] Erik: There’s an announcement.
[0:18:38 – 0:18:58] Adam: This is pertinent because of it is also being a feast episode that Matt at the co-op, our beloved grocery manager and buyer, got a crazy screaming deal on field day turkey gravies, which we have somehow cases and cases of surplus turkey gravy.
[0:18:58 – 0:19:01] Erik: This isn’t going to be just an advertisement for a co-op deal, is it?
[0:19:02 – 0:19:12] Adam: No, the deal’s over, but we have so much left over that Matt said that anybody comes in and mentions the podcast, they’re not only getting a sticker, they are getting an entire quart of gravy.
[0:19:13 – 0:19:22] Adam: For anybody listening to this, if you find yourself in Grand Marais this winter, we have the case of surplus gravy in back, and Matt has promised any friend of the show is getting their own.
[0:19:23 – 0:19:26] Adam: They’re going home with a whole quart of turkey gravy from our friends at Field Day.
[0:19:27 – 0:19:27] Adam: That is amazing.
[0:19:27 – 0:19:28] Adam: High-quality gravy.
[0:19:28 – 0:19:30] Erik: That is an amazing sounding deal.
[0:19:30 – 0:19:31] Adam: Sticker and gravy?
[0:19:31 – 0:19:35] Adam: He put an announcement on, there’s the hockey channel on the Discord.
[0:19:35 – 0:19:36] Adam: So it’s already been announced there.
[0:19:36 – 0:19:41] Adam: So this is kind of old news, but there’s I’m sure a lot of people who aren’t on the hockey thread on the Discord.
[0:19:41 – 0:19:43] Adam: And this is open to all Tumble homies.
[0:19:44 – 0:19:44] Erik: Yeah.
[0:19:44 – 0:19:45] Adam: Happy Thanksgiving.
[0:19:45 – 0:19:46] Adam: Sure.
[0:19:46 – 0:19:47] Adam: Happy Thanksgiving.
[0:19:47 – 0:19:47] Adam: Happy feast.
[0:19:48 – 0:19:49] Adam: Happy feasting.
[0:19:50 – 0:19:52] Erik: What’s the shelf life on that gravy?
[0:19:52 – 0:19:54] Erik: Can you hold on to it and save it for next year?
[0:19:54 – 0:19:55] Adam: I’d say it’s unlimited, yeah.
[0:19:56 – 0:19:57] Adam: Is it powder or is it actually gravy?
[0:19:58 – 0:20:06] Adam: No, it’s like full-on gravy in one of them big rectangular waxed boxes of gravy.
[0:20:07 – 0:20:07] Erik: A little Tetra Pak?
[0:20:08 – 0:20:31] Adam: yeah it’s tetra packed nice um we also have a six pack here from the gray panther eight uh from new glaris brewing in glass bottles classy approach got some uh got a spotted cow foreign contraband uh moon man uh i think there’s also a totally naked what are these it’s a lager
[0:20:32 – 0:20:33] Adam: Two ladies?
[0:20:33 – 0:20:35] Adam: You got any two ladies in there?
[0:20:35 – 0:20:36] Adam: You got a Pilsner.
[0:20:37 – 0:20:38] Adam: Employee-owned Pilsner.
[0:20:38 – 0:20:38] Adam: No.
[0:20:39 – 0:20:39] Erik: No two ladies.
[0:20:39 – 0:20:40] Erik: Two moonmans.
[0:20:40 – 0:20:41] Erik: Two moonmans, though.
[0:20:41 – 0:20:42] Erik: There we go.
[0:20:42 – 0:20:42] Adam: Very special.
[0:20:42 – 0:20:43] Adam: So it’s a nice six-pack.
[0:20:44 – 0:20:45] Adam: Plus some beautiful sodas.
[0:20:45 – 0:20:48] Adam: So thank you to all our show sponsors today.
[0:20:49 – 0:20:51] Adam: It’s a very special day here on Tumble Home.
[0:20:51 – 0:20:51] Erik: Yep.
[0:20:51 – 0:20:53] Erik: Our hearts and our livers are full.
[0:20:55 – 0:20:57] Erik: Just in time for Feast Chat.
[0:20:58 – 0:21:06] Erik: Before we get to Feast Chat, we do have an unfortunate misunderstanding that needs to be cleared up in the form of an email.
[0:21:06 – 0:21:07] Adam: Is it from that astronaut?
[0:21:10 – 0:21:10] Erik: Is he still with us?
[0:21:11 – 0:21:13] Adam: Apparently, Lauren Acton is still with us.
[0:21:13 – 0:21:14] Erik: All right.
[0:21:14 – 0:21:15] Erik: It is not from him.
[0:21:15 – 0:21:16] Erik: Lauren, are you listening?
[0:21:16 – 0:21:17] Erik: No.
[0:21:17 – 0:21:19] Erik: This is from David and Hans.
[0:21:20 – 0:21:21] Erik: Oh, the cool waters.
[0:21:21 – 0:21:22] Erik: Cool water.
[0:21:23 – 0:21:25] Erik: An unfortunate misunderstanding.
[0:21:25 – 0:21:26] Erik: Cool water.
[0:21:26 – 0:21:28] Erik: Did I really butcher the song that badly?
[0:21:28 – 0:21:31] Erik: Would be a fine name for any boat.
[0:21:32 – 0:21:38] Erik: And I can see how my email was not clear and would lead one to believe that this is what we have named our canoe.
[0:21:38 – 0:21:40] Erik: But alas, it is not.
[0:21:40 – 0:21:41] Adam: You’re going to have to change the name.
[0:21:42 – 0:21:58] Erik: yeah i sang on an episode and i’m pretty sure you are legally obligated to change it back i’m kidding yeah i believe i finished that episode with uh cover by kurt vile you did yeah i don’t even know if it’s the right song or not but we’re gonna find out wrong cool waters
[0:21:58 – 0:22:05] Erik: I consider, I considered it, sorry, I considered if I should even write this email to set the record straight.
[0:22:05 – 0:22:15] Erik: After all, what does it matter if my fellow listeners or if you, our dear hosts, are aware of the name given to some random canoe hanging in a garage in central Illinois?
[0:22:15 – 0:22:17] Erik: Fact check on the fly.
[0:22:18 – 0:22:24] Erik: But then, cool water was referred to again in the subsequent episode 273.
[0:22:25 – 0:22:32] Erik: And it made me think of those awkward situations where a neighbor or distant acquaintance somehow gets your name wrong and for whatever reason, you don’t correct them right away.
[0:22:33 – 0:22:43] Erik: If this goes on, eventually a point is crossed and you must just accept that the elderly gentleman who lives four houses down, your name will forever be Brian.
[0:22:44 – 0:22:44] Adam: There’s a…
[0:22:45 – 0:22:49] Adam: There’s an old guy in the club that always calls me Andy, and I just go with it now.
[0:22:50 – 0:22:51] Adam: I tried to correct him.
[0:22:51 – 0:22:51] Adam: He doesn’t get it.
[0:22:51 – 0:22:52] Adam: He keeps calling me Andy.
[0:22:52 – 0:22:53] Adam: I’m just like, all right.
[0:22:54 – 0:22:55] Adam: Yeah, all right, Carl.
[0:22:56 – 0:22:57] Adam: I’ll get you more clam chowder.
[0:22:57 – 0:22:57] Adam: Just hold up.
[0:22:58 – 0:23:06] Erik: Closest I have to that is this neighbor is no longer with us, but for the longest time, whenever we’d walk, I have a husky.
[0:23:06 – 0:23:07] Erik: His name is Axel.
[0:23:07 – 0:23:08] Erik: He’s a very good boy.
[0:23:08 – 0:23:09] Erik: He’s sleeping on the couch right now.
[0:23:09 – 0:23:12] Erik: But every time, his name is Axel, named after Axel Rose.
[0:23:12 – 0:23:13] Erik: I didn’t name him.
[0:23:13 – 0:23:15] Erik: Came from a kennel from the rock star litter.
[0:23:16 – 0:23:18] Erik: But every time we would run into her, she’d be like,
[0:23:18 – 0:23:19] Adam: Hi, Ajax.
[0:23:19 – 0:23:20] Erik: Ajax.
[0:23:20 – 0:23:21] Adam: Ajax.
[0:23:21 – 0:23:23] Erik: It’s got an X in it.
[0:23:23 – 0:23:24] Erik: I guess.
[0:23:24 – 0:23:25] Erik: There’s an A and an X.
[0:23:26 – 0:23:28] Erik: Never corrected her because he doesn’t know.
[0:23:29 – 0:23:41] Erik: It does not bother me to be called Brian, but I fear the unthinkable horror of the scenario where this elderly gentleman refers to me as Brian at the neighborhood block party in the company of some other neighbors that know my name is in fact David.
[0:23:42 – 0:23:46] Erik: The confusion and awkwardness of this situation is the stuff of nightmares.
[0:23:46 – 0:23:50] Erik: Yeah, you’re telling me I get sweaty palms just thinking about it.
[0:23:51 – 0:24:10] Erik: Now, the chances are highly unlikely, but not zero, that someday we will run into a fellow tumblehomie on the portage trail, and the sight of our Winona Spirit II with freshly oiled gunnels and aqua-colored gel coat sparks the recollection of just such a canoe described in 272.
[0:24:11 – 0:24:20] Erik: First, they say, boy, that’s a good-looking boat, but then they notice that the name prominently displayed on the bow is something other than cool water.
[0:24:21 – 0:24:22] Erik: Wait a second, Brian.
[0:24:22 – 0:24:30] Erik: I thought you named your canoe Cool Water, but I can see right there prominently displayed on your bow that it is not named Cool Water.
[0:24:30 – 0:24:33] Erik: What kind of stunt are you trying to pull here?
[0:24:33 – 0:24:38] Erik: A situation like this could quickly escalate into harsh words and hurt feelings.
[0:24:38 – 0:24:39] Adam: I don’t think so.
[0:24:40 – 0:24:40] Adam: I mean, sure.
[0:24:41 – 0:24:43] Erik: Nobody wants that kind of conflict on the Portage Trail.
[0:24:43 – 0:24:44] Erik: We don’t.
[0:24:45 – 0:24:48] Adam: I’m not trying to downplay this at all.
[0:24:48 – 0:24:49] Erik: No.
[0:24:49 – 0:24:56] Erik: So, to be explicit, our canoe’s name is not and never was Cool Water.
[0:24:56 – 0:24:58] Adam: Are they going to tell us the new name or not?
[0:24:58 – 0:25:01] Erik: It is and always has been Dan.
[0:25:02 – 0:25:04] Adam: The boat’s name is Dan?
[0:25:04 – 0:25:05] Erik: From the song.
[0:25:06 – 0:25:06] Erik: Oh.
[0:25:06 – 0:25:17] Erik: But named after the horse that our parched cowboy sings to as they make their way through the desert, both yearning for some cool water.
[0:25:17 – 0:25:18] Erik: Dan.
[0:25:18 – 0:25:33] Erik: I should have just said this plainly in the first email, but I thought it would be more subtle and clever to just include some of the lyrics from the song and a photo of our canoe with the name Dan prominently displayed on the bow.
[0:25:34 – 0:25:34] UNKNOWN: Uh.
[0:25:35 – 0:26:01] Erik: i don’t see it prominently displayed oh that looks like it’s photoshopped on i don’t think so it does look like it’s photoshopped on us we didn’t actually click on the picture so in gmail it’s just these like the middle thumbnail of the picture doesn’t i didn’t scroll over to the tip where it literally is red bold as the day is long i don’t know how you can miss that
[0:26:03 – 0:26:06] Adam: I thought it was an acronym for dad of the night.
[0:26:10 – 0:26:10] Erik: Yeah.
[0:26:10 – 0:26:11] Adam: All right.
[0:26:11 – 0:26:12] Adam: So we dropped the ball on that one.
[0:26:12 – 0:26:19] Erik: I thought it would be more subtle and clever to include a photo of the canoe that literally has the name prominently displayed in the bow.
[0:26:20 – 0:26:24] Erik: Oh, well, at least we all got to enjoy the creative vocal stylings of our dear host, Adam.
[0:26:25 – 0:26:25] Adam: Sorry about that.
[0:26:26 – 0:26:27] Adam: I messed up the song.
[0:26:27 – 0:26:28] Adam: Messed up the whole story.
[0:26:29 – 0:26:30] Adam: But man, it’s a beautiful boat.
[0:26:31 – 0:26:33] Adam: Let it be known.
[0:26:33 – 0:26:34] Adam: You can’t take us anywhere.
[0:26:34 – 0:26:35] Erik: Going forward.
[0:26:37 – 0:26:40] Adam: Well, thank you for the, I appreciate the fact check on the fly.
[0:26:40 – 0:26:41] Adam: I’m sorry I messed that up.
[0:26:41 – 0:26:49] Erik: Is not and never was cool water.
[0:26:49 – 0:26:49] Erik: Dan, the canoe.
[0:26:50 – 0:26:50] Erik: I love that.
[0:26:50 – 0:26:53] Erik: It’s like people name their pets after humans.
[0:26:53 – 0:26:54] Erik: Yeah.
[0:26:54 – 0:26:56] Adam: Well, our cat’s name is Agnes.
[0:26:56 – 0:26:58] Adam: I always think that’s pretty funny.
[0:26:58 – 0:27:00] Adam: Just a human named pet.
[0:27:00 – 0:27:02] Adam: A human named canoe is equally amusing.
[0:27:02 – 0:27:03] Erik: Kevin the dog.
[0:27:04 – 0:27:06] Adam: I thought that was your Canack.
[0:27:06 – 0:27:07] Adam: Kevin the Canack.
[0:27:07 – 0:27:08] Erik: Kevin the Canack.
[0:27:08 – 0:27:09] Adam: Yeah.
[0:27:09 – 0:27:09] Adam: Hmm.
[0:27:10 – 0:27:10] Adam: Now I got to rethink.
[0:27:10 – 0:27:14] Adam: Well, I mean, I basically just refer to our canoe now as Gordy’s boat.
[0:27:14 – 0:27:15] Erik: Gordy.
[0:27:15 – 0:27:22] Adam: Even though it used to be Ghost named for Jon Snow’s dire wolf in Game of Thrones.
[0:27:22 – 0:27:25] Adam: But after that show ended so poorly, I kind of like faded away from that name.
[0:27:26 – 0:27:26] Adam: Is it okay?
[0:27:26 – 0:27:26] Adam: Yeah.
[0:27:27 – 0:27:28] Adam: This brings up an interesting point, I guess, Eric.
[0:27:29 – 0:27:32] Adam: Is it okay to change your boat’s name willy-nilly like that?
[0:27:34 – 0:27:37] Adam: Yeah, I mean, if it’s… That boat, I feel like it’s had like three names now, but now it’s just Gordy’s boat.
[0:27:38 – 0:27:43] Erik: If it’s associated with a HBO series that ended poorly, yeah.
[0:27:44 – 0:27:45] Erik: You got to change that up.
[0:27:45 – 0:27:45] Adam: I’m allowed.
[0:27:46 – 0:27:46] Adam: You’re allowed.
[0:27:46 – 0:27:47] Adam: Or is it like a limit?
[0:27:47 – 0:27:51] Adam: Like you’re only allowed to change your boat’s name once after that, then you’re going to be committed.
[0:27:52 – 0:27:53] Erik: Like roster moves.
[0:27:53 – 0:27:53] Adam: Yeah.
[0:27:54 – 0:27:57] Adam: You only have four name changes in a lifetime for all boats.
[0:27:58 – 0:27:59] Erik: For all boats.
[0:27:59 – 0:27:59] Erik: Yeah.
[0:27:59 – 0:28:01] Adam: I mean, how many boats have you owned in this point in your life?
[0:28:01 – 0:28:03] Adam: I mean, you got to be careful using those up.
[0:28:04 – 0:28:05] Erik: Yeah, she never really loved me.
[0:28:07 – 0:28:07] Adam: Jacqueline?
[0:28:07 – 0:28:09] Adam: Who’s Jacqueline?
[0:28:10 – 0:28:11] Adam: Turns out she never really loved me.
[0:28:11 – 0:28:12] Erik: Oh, man.
[0:28:12 – 0:28:13] Adam: Deep search.
[0:28:17 – 0:28:19] Adam: Actually, no, I’m going to change it back to Dan.
[0:28:20 – 0:28:24] Adam: Yeah, I mean, that boat looks like it would fit right in on the Zizou’s fleet.
[0:28:24 – 0:28:26] Erik: Sure, sure does.
[0:28:27 – 0:28:28] Adam: With deep search there.
[0:28:29 – 0:28:30] Erik: flocking tumble homies.
[0:28:31 – 0:28:37] Adam: Yeah, especially if you put a gaudy flocking tumble homie sticker on the boat, then for sure the tumble homies will be drawn to you.
[0:28:38 – 0:28:40] Adam: So it’s a good thing we cleared the air on that one.
[0:28:40 – 0:28:44] Erik: Yeah, I saw that email come across the desk.
[0:28:45 – 0:28:46] SPEAKER_00: I just knew that it needed to be
[0:28:47 – 0:28:49] Erik: That situation needed to be rectified.
[0:28:49 – 0:28:53] Erik: I don’t want, uh, you can now dry your palms, David.
[0:28:53 – 0:28:54] Erik: I’m sorry.
[0:28:55 – 0:28:58] Erik: We caused you weeks of angst and anguish potential.
[0:28:58 – 0:29:08] Erik: Well, you know, it is the middle of winter, but you know, just the idea of some kind of a portage fracas based on the, the purported lies.
[0:29:08 – 0:29:14] Adam: Now, if you ever meet a tumble homey on a portage, there’s going to be a lot of like laughter involved too, over this, um, you know,
[0:29:16 – 0:29:32] Erik: misunderstanding yeah yeah no it’s gonna be humorous now it’s part of the lore you just got i mean that is a nice uh some nice stickers a nice font nice color you should just get like some smaller stickers and a different font and some parentheses just cool waters
[0:29:33 – 0:29:36] Adam: Just scratch it into the gel coat with a little X-Acto knife.
[0:29:36 – 0:29:40] Erik: Yeah, just scrawl it like the note that we got from Gray Panther 8.
[0:29:41 – 0:29:41] Erik: Yeah, there you go.
[0:29:41 – 0:29:42] Erik: Quickly written.
[0:29:42 – 0:29:46] Adam: Get yourself an oil pen in just a slightly different color of teal.
[0:29:47 – 0:29:50] Adam: Just slightly different, so you’ve got to be real close to see it.
[0:29:52 – 0:29:57] Adam: You’ve got to be in a waylay situation to even notice it then.
[0:29:57 – 0:29:59] Adam: It’s on the inside of the boat.
[0:30:00 – 0:30:06] Adam: We’ve been degraded here with Dan on American Point once again.
[0:30:06 – 0:30:07] Erik: With Dan.
[0:30:09 – 0:30:09] Adam: Great.
[0:30:09 – 0:30:11] Adam: Well, that was a good email to start the show with.
[0:30:12 – 0:30:13] Adam: It’s a good start.
[0:30:13 – 0:30:14] Adam: I’m in pretty good spirits over that one.
[0:30:15 – 0:30:16] Adam: Thank you for correcting us.
[0:30:16 – 0:30:19] Erik: Question of the Week has 53 comments.
[0:30:20 – 0:30:21] Erik: It’s overflowing.
[0:30:23 – 0:30:24] Erik: Overflowing with gravy.
[0:30:25 – 0:30:29] Erik: Overflowing with tetra-packed shelf-stable gravies for dipping.
[0:30:29 – 0:30:37] Adam: Unfortunately, it doesn’t have the little heating element in there when you crack it like a glow stick over your knee that it will internally heat to a perfect 146 degrees.
[0:30:37 – 0:30:38] Adam: It’s not MRE gravy?
[0:30:40 – 0:30:44] Adam: No, unfortunately it’s not, but you can boil the whole thing.
[0:30:45 – 0:30:45] Erik: Yeah?
[0:30:46 – 0:30:48] Adam: Boil it and consume it.
[0:30:50 – 0:30:56] Erik: It’s got like a little hole, like the kinds of broths that you get, just a little squirt top hole.
[0:30:56 – 0:30:57] Adam: Yeah, it does, yeah.
[0:30:58 – 0:31:01] Adam: And it shall be devoured.
[0:31:01 – 0:31:06] Erik: Yeah, well, come on up to the North Shore and get your free gravy and stickers, everybody.
[0:31:07 – 0:31:09] Adam: It’s also just a nice time of year to visit.
[0:31:09 – 0:31:10] Adam: Yeah.
[0:31:10 – 0:31:11] Adam: Ski trails are open.
[0:31:11 – 0:31:13] Adam: The ski hill is open this weekend.
[0:31:14 – 0:31:15] Erik: Downhill?
[0:31:15 – 0:31:17] Adam: Downhill ski is open.
[0:31:17 – 0:31:20] Erik: There’s no groomed trails yet, though.
[0:31:20 – 0:31:21] Adam: You can ski at Pink Cushion.
[0:31:21 – 0:31:22] Erik: Really?
[0:31:22 – 0:31:23] Erik: Yeah.
[0:31:23 – 0:31:24] Adam: Okay.
[0:31:24 – 0:31:26] Adam: I’ve talked to several people that have been to Pincushion.
[0:31:26 – 0:31:28] Adam: It’s acceptable.
[0:31:28 – 0:31:29] Erik: Acceptable.
[0:31:29 – 0:31:30] Erik: I don’t know that it has been.
[0:31:30 – 0:31:33] Adam: I’m not going to say it’s been groomed, but you can ski on it right now.
[0:31:34 – 0:31:39] Adam: I think Natalie and I are going to go check out George Washington tomorrow and just do a lap out there.
[0:31:40 – 0:31:42] Adam: I got to stretch the legs, just do a nice slow ski.
[0:31:43 – 0:31:44] Adam: I’m not even going to put on glide wax.
[0:31:45 – 0:31:46] Adam: Just go out and go slow tomorrow.
[0:31:47 – 0:31:48] Erik: Let’s go out and break in the legs.
[0:31:49 – 0:31:55] Adam: Yeah, don’t need to, you know, tear a muscle or anything first time out.
[0:31:55 – 0:31:56] Adam: You got to ease into it, buddy.
[0:31:57 – 0:31:58] Erik: Ease in.
[0:31:58 – 0:32:02] Erik: Well, should we ease in to some feast comments here?
[0:32:02 – 0:32:03] Erik: It is the season.
[0:32:03 – 0:32:04] Adam: Let’s get into the aperitif.
[0:32:04 – 0:32:13] Erik: See, we aren’t necessarily hitting this right on the Thanksgiving weekend, but… Thanksgiving’s just the beginning of the whole month of feasting.
[0:32:13 – 0:32:14] Erik: That’s exactly right.
[0:32:14 – 0:32:25] Erik: This is the month of excess in terms of food, camaraderie, friendship, family, political conversations…
[0:32:26 – 0:32:27] Adam: Shots of tequila.
[0:32:27 – 0:32:29] Erik: Yeah.
[0:32:29 – 0:32:32] Erik: After hours, glasses of the brown stuff.
[0:32:33 – 0:32:33] Erik: Fighting.
[0:32:34 – 0:32:35] Erik: Yeah, a little bit of fighting maybe.
[0:32:36 – 0:32:37] Adam: Maybe a little bit of loving.
[0:32:37 – 0:32:38] Erik: Working out in a barn.
[0:32:41 – 0:32:42] Adam: Punching a bag.
[0:32:42 – 0:32:45] Erik: Those push-ups just hit a little harder when you’re working out in a barn.
[0:32:45 – 0:32:49] Adam: And maybe having some tea and sleeping with your landlady.
[0:32:52 – 0:32:53] Adam: We’re giving away the whole movie.
[0:32:53 – 0:32:54] Adam: You guys don’t even have to tune in to the TCC.
[0:32:55 – 0:33:00] Erik: We will slowly describe the entire movie intermittently over the course of the rest of this episode.
[0:33:00 – 0:33:01] Adam: Young blah.
[0:33:01 – 0:33:03] Adam: Diener, you son of a bitch.
[0:33:04 – 0:33:04] Adam: What have you done?
[0:33:05 – 0:33:10] Erik: Do you have any thoughts on your feasts, or do you want to just get into comments right away?
[0:33:10 – 0:33:11] Erik: Let’s get right into the comments.
[0:33:11 – 0:33:12] Erik: Okay.
[0:33:12 – 0:33:16] Erik: Well, we’re starting out with top upvoted comment here.
[0:33:16 – 0:33:18] Erik: We got a lot of words to read here, my good man.
[0:33:18 – 0:33:19] Erik: Here you go, buddy.
[0:33:25 – 0:33:29] Erik: Dog underscore shit underscore sandwich.
[0:33:29 – 0:33:30] Erik: Dear friend of the show.
[0:33:31 – 0:33:33] Erik: Pay no heed to my username.
[0:33:34 – 0:33:39] Erik: On a west-facing beach campsite on Alice is the orb set.
[0:33:40 – 0:33:44] Erik: My group downed generous helpings of walleye tacos with all the fixins.
[0:33:45 – 0:33:53] Erik: It’s simple, and it’s been done before, but the combination of place, people, the particular time in my life…
[0:33:54 – 0:33:56] Erik: And the food brought me to tears.
[0:33:57 – 0:33:58] Erik: Happy tears.
[0:33:59 – 0:34:02] Erik: Capped it off with some good tequila.
[0:34:03 – 0:34:03] Adam: Hey.
[0:34:04 – 0:34:06] Erik: Buen provecho, amigos.
[0:34:08 – 0:34:09] Erik: Hell yeah.
[0:34:09 – 0:34:11] Erik: That’s a great start.
[0:34:11 – 0:34:11] Erik: Yeah, perfect.
[0:34:11 – 0:34:15] Erik: Short, sweet, to the point, and it included tequila.
[0:34:16 – 0:34:17] Adam: How does this keep happening to us?
[0:34:18 – 0:34:18] Erik: I don’t know.
[0:34:21 – 0:34:23] Erik: You can take this next one because it’s nice and long.
[0:34:25 – 0:34:26] Adam: I can read the words.
[0:34:27 – 0:34:35] Adam: Next up on the show, dear friend of the show, a pair of choppers 19 days ago with 17 boxes of wine.
[0:34:35 – 0:34:36] Adam: That’s a lot of boxes.
[0:34:37 – 0:34:39] Adam: That’s a feast of wine.
[0:34:39 – 0:34:46] Adam: One of the best parts of going out to the BWCA with others is learning new and innovative wilderness cooking techniques and recipes.
[0:34:47 – 0:34:53] Adam: It’s easy for me to get stuck in my ways, planning the same menu as previous trips because it’s comfortable and it worked.
[0:34:54 – 0:35:01] Adam: I love going out with friends that push the culinary boundaries from bland and comfortable to gourmet and fantastical.
[0:35:02 – 0:35:09] Adam: One such leap in indulgence took place on a fishing-focused trip on a campsite in Boulder Bay of Lac La Croix.
[0:35:09 – 0:35:10] Erik: Now we’re getting to the bullet points.
[0:35:12 – 0:35:14] Adam: Yeah, there’s a good list here, friends.
[0:35:15 – 0:35:15] Adam: That was just the preamble.
[0:35:15 – 0:35:17] Adam: That was just the preamble.
[0:35:18 – 0:35:19] Adam: First course.
[0:35:20 – 0:35:31] Adam: Husteplepe, Scandinavian bread cheese cooked on pre-oiled Smith Foundry fire grate with the flames tall enough to gently kiss the underbelly of the buttery, slightly sweet block of cheese.
[0:35:32 – 0:35:35] Erik: We have never done a Justo-style cheese out there.
[0:35:35 – 0:35:36] Erik: Not right on the grate.
[0:35:36 – 0:35:41] Adam: I believe we have brought one out in a cast iron skillet for a winter camping trip.
[0:35:43 – 0:35:44] Erik: We really should do that more often.
[0:35:44 – 0:35:46] Adam: It is a great option.
[0:35:47 – 0:35:50] Adam: I would eat it like once a week if I could get away with it.
[0:35:50 – 0:35:51] Erik: Toasted?
[0:35:51 – 0:35:54] Erik: It’s like a solid brick of essentially like cheese curd cheese.
[0:35:55 – 0:35:55] Adam: Yeah.
[0:35:55 – 0:35:56] Erik: Toasted.
[0:35:56 – 0:35:56] Adam: It is.
[0:35:56 – 0:35:57] Erik: It’s a little crispy edge.
[0:35:58 – 0:35:58] Adam: Increable.
[0:35:59 – 0:36:04] Adam: You want to singe on bread cheese, it’s okay to get a little char.
[0:36:04 – 0:36:06] Adam: To let the fire dance and play on it.
[0:36:06 – 0:36:07] Adam: Don’t be shy.
[0:36:08 – 0:36:12] Adam: Suggested beverage pairing, Chilable Red, 2024.
[0:36:12 – 0:36:13] Erik: Yes.
[0:36:13 – 0:36:14] Adam: Main course.
[0:36:14 – 0:36:16] Adam: It’s the best year yet.
[0:36:18 – 0:36:19] Adam: Box wine doesn’t get better with age.
[0:36:19 – 0:36:20] Adam: It’s better fresh.
[0:36:21 – 0:36:22] Adam: Yeah, as fresh as possible.
[0:36:23 – 0:36:26] Adam: If you could give me a Chilable Red 2025, that would be even better.
[0:36:26 – 0:36:27] Adam: Wow, sneak preview.
[0:36:28 – 0:36:29] Adam: When does that come out?
[0:36:29 – 0:36:30] Adam: Not soon enough.
[0:36:31 – 0:36:32] Adam: Point two, main course.
[0:36:33 – 0:36:39] Adam: When you clear the bread cheese off the grate, go ahead and throw on the cast iron skillet and get it up to temperature.
[0:36:40 – 0:36:43] Adam: Give it a nice pour of olive oil and some chopped pancetta.
[0:36:43 – 0:36:48] Adam: When the pancetta hits the pan, you want to hear a slight whisper from the cured salume.
[0:36:49 – 0:36:50] Adam: You don’t want it to be yelping.
[0:36:50 – 0:36:51] Adam: No, no.
[0:36:52 – 0:36:56] Adam: Cooking it at a lower heat renders out all that delicious fat into the pan.
[0:36:57 – 0:37:04] Adam: Once the pancetta is getting brown and has exuded its liquid gold, throw in the nachi and turn up the heat.
[0:37:05 – 0:37:08] Adam: Make sure to stir the nachi and cover it with the liquid in the pan.
[0:37:09 – 0:37:11] Adam: Increase the heat to get them nice and crispy on the outside.
[0:37:12 – 0:37:14] Adam: and soft and pillowy on the inside.
[0:37:15 – 0:37:24] Adam: The grocery stores do have a certain type of par-cooked nachi that does not need boiling, and this is the kind you want.
[0:37:25 – 0:37:36] Adam: Remove from heat and dump in fresh homemade pesto from Nana, some zest of lemon, and sprinkle in some Parmesan cheese to stir to coat and eat immediately.
[0:37:37 – 0:37:41] Adam: This was served with mozzarella stuffed breadsticks that were also cooked over the fire grate.
[0:37:42 – 0:37:45] Adam: Something about the fresh pesto on day three made this stand out.
[0:37:46 – 0:37:47] Adam: Yeah, that’s like a salad in a jar.
[0:37:48 – 0:37:48] Adam: Pretty much.
[0:37:48 – 0:37:52] Adam: Ganache has become a staple since the first time I had this meal.
[0:37:52 – 0:38:01] Adam: My friend is not on the subreddits, but shout out to Muskrat Brian for bringing the ganache, the pancetta, and the bread-a-stick-sa.
[0:38:01 – 0:38:07] Erik: And the La Pesto suggested beverage pairing, more Chilable Red.
[0:38:08 – 0:38:09] Erik: This guy’s a real sommelier.
[0:38:09 – 0:38:10] Adam: Oh, my gosh.
[0:38:10 – 0:38:11] Adam: I didn’t tell you about it.
[0:38:11 – 0:38:13] Adam: We went down in the cellar for that one.
[0:38:14 – 0:38:19] Adam: Short list of some other recent BWCA foods and bevs that rocked my world.
[0:38:19 – 0:38:20] Adam: Cedar tea.
[0:38:21 – 0:38:23] Adam: Just put some cedar bough in boiling water.
[0:38:23 – 0:38:25] Adam: Amazing treat on rainy days.
[0:38:25 – 0:38:28] Erik: Oh, you kind of tried that.
[0:38:28 – 0:38:29] Adam: I am a tea horse.
[0:38:29 – 0:38:31] Adam: Roots, dirt, and all.
[0:38:31 – 0:38:33] Adam: Just put it all in your trough.
[0:38:33 – 0:38:34] Erik: Jam it in there.
[0:38:36 – 0:38:40] Adam: Pierogies filled with potato and cheese with Polish sausage and kraut.
[0:38:41 – 0:38:42] Adam: It’s like a biter of sorts.
[0:38:42 – 0:38:46] Adam: These travel well and hit the spot, but you will immediately fall asleep.
[0:38:47 – 0:38:50] Adam: Venison tenderloin with squash and wild rice.
[0:38:50 – 0:38:50] Adam: Geez.
[0:38:51 – 0:38:51] Adam: Wow.
[0:38:52 – 0:38:57] Adam: Of course, any fresh-caught fish with lemon, mezcal, and lime in the summer.
[0:38:57 – 0:38:57] Adam: There we go.
[0:38:58 – 0:38:59] Adam: A little bit of the smoky stuff.
[0:39:01 – 0:39:02] Adam: There we go.
[0:39:02 – 0:39:02] Adam: There we go.
[0:39:02 – 0:39:04] Erik: That’s a great comment.
[0:39:04 – 0:39:06] Erik: I’m liking the direction we’re heading here.
[0:39:06 – 0:39:08] Adam: Did I say ganache right, Eric?
[0:39:08 – 0:39:10] Adam: I think you nailed ganache.
[0:39:10 – 0:39:14] Adam: It’s from the ganache region of… Pennsylvania?
[0:39:14 – 0:39:14] Adam: Pennsylvania?
[0:39:15 – 0:39:17] Adam: That’s where they came up with that one.
[0:39:17 – 0:39:20] Erik: Have you ever made your own gnocchi at home?
[0:39:20 – 0:39:21] Adam: I don’t think I have.
[0:39:21 – 0:39:22] Adam: I can’t say I have.
[0:39:23 – 0:39:24] Erik: I’ve done it once.
[0:39:24 – 0:39:25] Adam: What’s the secret?
[0:39:27 – 0:39:28] Erik: A potato ricer.
[0:39:29 – 0:39:30] Adam: Oh, a potato ricer.
[0:39:30 – 0:39:33] Adam: Is there a particular type of potato that’s better than others for this?
[0:39:33 – 0:39:35] Erik: I don’t know off the top of my head.
[0:39:35 – 0:39:38] Erik: I feel like it’s Yukon Gold, though.
[0:39:39 – 0:39:40] Erik: Yukon Gold rice up the best.
[0:39:40 – 0:39:41] Erik: They do.
[0:39:41 – 0:39:44] Erik: It’s got the creamiest, the milkiest of textures.
[0:39:45 – 0:39:52] Adam: I’ll go ahead and take this moment to just say if anybody mentions teak bakkie in this episode, you’re getting an extra set of stickers sent your way.
[0:39:52 – 0:39:52] Erik: And gravy.
[0:39:53 – 0:39:54] Adam: And a bucket of gravy.
[0:39:54 – 0:39:55] Adam: I’ll mail you the gravy.
[0:39:55 – 0:39:56] Adam: You don’t have to come up.
[0:39:56 – 0:40:02] Adam: If you mention teak bakkie in the next 55 minutes, you’re getting gravy mailed to you.
[0:40:03 – 0:40:04] Adam: Look out, Lynn Rosetto Casper.
[0:40:04 – 0:40:05] Adam: We’re coming for your ass.
[0:40:05 – 0:40:06] Adam: Rice is too small.
[0:40:06 – 0:40:07] Adam: I want a big rice.
[0:40:09 – 0:40:09] Adam: Bird dogging it.
[0:40:12 – 0:40:14] Erik: I just want one big rice.
[0:40:15 – 0:40:17] Erik: Have you tried Tikbaki?
[0:40:17 – 0:40:19] Erik: I just want 1,000 of…
[0:40:21 – 0:40:28] Erik: I just borderline attempted at a butchering of a Mitch Hedberg quote.
[0:40:29 – 0:40:30] Erik: You guys all know what it is.
[0:40:30 – 0:40:30] Erik: I don’t have to say it.
[0:40:30 – 0:40:31] Erik: We knew the one.
[0:40:31 – 0:40:33] Erik: Bird dogging it.
[0:40:33 – 0:40:34] Erik: 18 days ago, 13…
[0:40:36 – 0:40:38] Erik: Boxes of chillably red.
[0:40:39 – 0:40:44] Erik: For this question of the week, I’m going to interpret greatest as meaning the most memorable.
[0:40:44 – 0:40:46] Erik: You can interpret that however you like.
[0:40:46 – 0:40:47] Erik: That’s appropriate.
[0:40:47 – 0:40:49] Erik: Most memorable sounds just fine.
[0:40:50 – 0:40:58] Erik: A few years ago, I took a late open water trip with a group that happened to include a semi-professional pot and pan rattler.
[0:41:00 – 0:41:04] Erik: who was hell-bent on serving up a variety of forest-to-fork dishes.
[0:41:04 – 0:41:06] Erik: That could go one of two ways.
[0:41:07 – 0:41:14] Erik: The rest of us obliged and were able to procure rough grouse, spruce grouse, duck, and red squirrel.
[0:41:15 – 0:41:15] Erik: Nice.
[0:41:16 – 0:41:16] Erik: Wow.
[0:41:17 – 0:41:18] Erik: Parentheses.
[0:41:18 – 0:41:28] Erik: To be fair, the guy who harvested the red squirrel was from Montana, and apparently they’re not as discerning when it comes to the varying levels of tastiness found within the scurry day family.
[0:41:29 – 0:41:31] Adam: Which is the most tasty squirrel?
[0:41:31 – 0:41:32] Erik: Yeah.
[0:41:32 – 0:41:33] Adam: Best squirrel rankers?
[0:41:35 – 0:41:38] Erik: Squirrel meat rankers?
[0:41:38 – 0:41:43] Adam: Red squirrel is on the menu as it is in every campsite and plentiful.
[0:41:43 – 0:41:44] Erik: Oh, yeah.
[0:41:44 – 0:41:45] Erik: There’s no limit.
[0:41:46 – 0:41:47] Adam: No limit on red squirrel.
[0:41:47 – 0:41:47] Adam: It’s like whitefish.
[0:41:47 – 0:41:50] Adam: You can get as many as you get in the net.
[0:41:50 – 0:41:50] Adam: Yeah.
[0:41:50 – 0:41:52] Adam: And then you beat them with a club.
[0:41:52 – 0:41:52] Erik: Yeah.
[0:41:52 – 0:41:53] Erik: It’s not even like bullhead.
[0:41:53 – 0:41:56] Erik: I think there’s a 100 limit on them.
[0:41:56 – 0:41:57] Adam: Yeah, at least.
[0:41:57 – 0:41:58] Erik: Let me count these out here.
[0:41:58 – 0:41:59] Erik: All right.
[0:41:59 – 0:42:00] Erik: You’re at 99.
[0:42:00 – 0:42:00] Erik: You’re good.
[0:42:01 – 0:42:08] Erik: We processed the duck, leaving the skin on and fat on, and pan seared them before finishing over the fire.
[0:42:10 – 0:42:11] Erik: These gourmands.
[0:42:11 – 0:42:20] Erik: The grouse was plucked and roasted, and then the squirrel was skinned and simmered in a gravy and paired with five pounds of kielbasa sausage.
[0:42:21 – 0:42:24] Adam: You got to mask it a little, huh?
[0:42:24 – 0:42:27] Erik: I feel like the squirrel’s a little lost here, guys.
[0:42:27 – 0:42:28] Erik: I’m just getting the kielbasa.
[0:42:30 – 0:42:53] Erik: a lot of kielbasa and gravy very little the uh squirrel yeah forest to fork and a vegetable medley it was all delicious and i doubt i’ll ever have a more unique canoe country meal my god that’s yeah that’s like the four horsemen of the the the woods there you guys make like chopsticks out of pine sticks yeah
[0:42:54 – 0:42:55] Adam: Red pine chopsticks.
[0:42:56 – 0:42:57] Erik: Red pine chopsticks.
[0:42:57 – 0:43:05] Erik: I’d also be remiss if I didn’t shout out my bow partner for life’s unique baking pan that has produced some amazing bannock and biscuits.
[0:43:06 – 0:43:09] Erik: Freshly made B&G in the backcountry cannot be beat.
[0:43:09 – 0:43:10] Erik: Yeah, B&G, baby.
[0:43:10 – 0:43:12] Erik: I don’t care what Stu Osthoff says.
[0:43:13 – 0:43:13] Erik: He’s an idiot.
[0:43:13 – 0:43:15] Erik: Is that the title of this episode?
[0:43:15 – 0:43:16] Adam: I don’t care what Stu says.
[0:43:17 – 0:43:18] Adam: B&G is always good.
[0:43:18 – 0:43:24] Adam: Yeah, I mean, I’ve had B&G everywhere from Lac La Croix all the way to the bottom of the Grand Canyon.
[0:43:24 – 0:43:25] Adam: It’s always delicious.
[0:43:25 – 0:43:27] Erik: Yeah, all the way out to Mount Moosilaki?
[0:43:28 – 0:43:31] Adam: All the way up to the top of Mount Moosilaki, more B&G.
[0:43:31 – 0:43:34] Adam: And the extra farts will propel you up the mountain.
[0:43:34 – 0:43:36] Erik: Take me to the sulfur zone.
[0:43:37 – 0:43:44] Erik: I’ll throw some photos of these culinary delights in the Discord for those of you brave enough to explore.
[0:43:44 – 0:43:48] Adam: Okay, I think I did see some squirrel in the Discord, so this explains that.
[0:43:48 – 0:43:49] Erik: I don’t know.
[0:43:50 – 0:43:52] Erik: All I’m getting is the kielbasa here, guys.
[0:43:53 – 0:43:53] Adam: Don’t worry.
[0:43:53 – 0:43:55] Adam: The kielbasa is also made of squirrel.
[0:43:56 – 0:43:57] Adam: Gray squirrel.
[0:43:57 – 0:43:58] Adam: Gross.
[0:43:58 – 0:43:59] Adam: Black squirrels from Toronto.
[0:43:59 – 0:44:01] Erik: Black city squirrel.
[0:44:01 – 0:44:02] Erik: Sidewalk.
[0:44:02 – 0:44:04] Adam: What’s the name of that little park we stopped in in Toronto?
[0:44:04 – 0:44:04] Erik: Crack Park?
[0:44:04 – 0:44:05] Erik: Crack Park.
[0:44:08 – 0:44:10] Adam: Little lovely outhouse in this park.
[0:44:10 – 0:44:14] Erik: Lovely outhouse and raccoons walking down the sidewalk.
[0:44:15 – 0:44:15] Erik: Friendly.
[0:44:15 – 0:44:16] Erik: It’s like he’s people.
[0:44:17 – 0:44:22] Adam: Next up on the show, dear friend of the show, Admiral Geary.
[0:44:22 – 0:44:26] Adam: He’s got a little badge saying top 1% commenter.
[0:44:26 – 0:44:28] Adam: When did these new badges come out?
[0:44:28 – 0:44:32] Erik: I mean, he’s been putting his nose to the grindstone these last couple of months.
[0:44:32 – 0:44:33] Adam: Yeah, baby.
[0:44:34 – 0:44:35] Erik: Or they or she.
[0:44:35 – 0:44:36] Erik: I don’t know.
[0:44:36 – 0:44:38] Adam: Twelve boxes of shalable.
[0:44:39 – 0:44:40] Erik: Admiral does imply?
[0:44:41 – 0:44:42] Erik: Admiral Geary.
[0:44:42 – 0:44:43] Erik: Man?
[0:44:43 – 0:44:44] Erik: I don’t know, though.
[0:44:44 – 0:44:45] Erik: Can a woman become an admiral?
[0:44:45 – 0:44:46] Erik: Yes.
[0:44:46 – 0:44:47] Erik: Oh, yeah.
[0:44:47 – 0:44:48] Erik: Or a commandant.
[0:44:48 – 0:44:49] UNKNOWN: Commandant.
[0:44:55 – 0:44:59] Adam: Here is my most memorable meal in the Boundary Waters.
[0:44:59 – 0:45:05] Adam: Back in 2016, I was part of a big group with four permits and about 20 people.
[0:45:06 – 0:45:11] Adam: We were camped on Ensign Lake during a late September trip from Wednesday to Sunday.
[0:45:12 – 0:45:19] Adam: On Friday, a perfect blue sky day, a few of us paddled out to the Isle of Pines on Thunder Point and Thunder Point.
[0:45:20 – 0:45:27] Adam: All we had for the day was summer sausage and cheese, so by the time we got back to Ensign, we were starving.
[0:45:27 – 0:45:32] Adam: When we returned late that afternoon, two guys from our group waved us down to their campsite.
[0:45:34 – 0:45:36] Adam: As we paddled over, they asked if we wanted pizza.
[0:45:37 – 0:45:40] Adam: Confused, we told them we were planning to have pizza tomorrow night.
[0:45:40 – 0:45:48] Adam: They just laughed and laughed and said, No, we just had 16 pizzas delivered, and four of them are for your group.
[0:45:49 – 0:45:50] Adam: Naturally, we didn’t believe them.
[0:45:51 – 0:45:55] Adam: Oh, sure, you got pizza delivered in the BWCA, we said, rolling our eyes.
[0:45:55 – 0:46:00] Adam: That’s when they flipped over a canoe to reveal an insulated pizza delivery bag underneath.
[0:46:00 – 0:46:01] Adam: The pizzas were still warm.
[0:46:02 – 0:46:08] Adam: Turns out one of the older guys on the trip, a notorious prankster, had coordinated this whole thing.
[0:46:09 – 0:46:15] Adam: He worked with Sir G’s and Ely to bake the pizzas and paid a guide off the books to paddle them out to us.
[0:46:15 – 0:46:16] Adam: Off the books?
[0:46:16 – 0:46:24] Adam: I’ve eaten a lot of fancy pizza in Chicago, but those slices on Ensign were probably the most expensive and definitely the most memorable I’ve ever had.
[0:46:25 – 0:46:30] Adam: Now, I’m pretty sure some rules were bent or broken in the process, but hey, it’s been eight years.
[0:46:31 – 0:46:33] Adam: Hopefully the statute of limitations has passed.
[0:46:33 – 0:46:37] Adam: For the record, we always respected the four watercraft nine person rule.
[0:46:38 – 0:46:38] Adam: There’s a picture…
[0:46:39 – 0:46:41] Erik: To prove that they followed the rules?
[0:46:41 – 0:46:43] Adam: I want to see a picture.
[0:46:44 – 0:46:44] Adam: There are pizzas.
[0:46:45 – 0:46:46] Adam: Sergis.
[0:46:46 – 0:46:50] Adam: Look at all the pizza boxes.
[0:46:50 – 0:46:51] Erik: That is insane.
[0:46:51 – 0:46:52] Adam: That’s hilarious.
[0:46:52 – 0:46:53] Adam: You guys did it.
[0:46:53 – 0:46:57] Adam: They paid somebody to paddle pizzas out to them.
[0:46:57 – 0:47:00] Erik: That’s what it takes for Sergis to taste good.
[0:47:00 – 0:47:01] Erik: You got to bring it out into the woods.
[0:47:02 – 0:47:03] Adam: I’ve never had Sergis.
[0:47:04 – 0:47:06] Adam: What part of Ely is that in?
[0:47:07 – 0:47:08] Erik: It’s right across from Zavvy’s.
[0:47:09 – 0:47:10] Erik: Ely style.
[0:47:11 – 0:47:14] Erik: Ely style pizza, which just means wet.
[0:47:15 – 0:47:16] Erik: Wet and uncooked.
[0:47:18 – 0:47:19] Adam: It’s better than Boston style.
[0:47:20 – 0:47:21] Erik: What’s Boston style?
[0:47:22 – 0:47:22] Erik: Cold and wet.
[0:47:23 – 0:47:24] Erik: Cold and wet?
[0:47:25 – 0:47:26] Erik: Side of beans?
[0:47:26 – 0:47:28] Adam: It’s beans for sauce.
[0:47:28 – 0:47:30] Adam: I don’t believe in tomatoes in Boston.
[0:47:30 – 0:47:30] Adam: Yeah.
[0:47:31 – 0:47:32] Erik: They’re too British.
[0:47:32 – 0:47:33] Erik: What does that mean?
[0:47:33 – 0:47:34] Erik: I don’t think so.
[0:47:34 – 0:47:37] Erik: Too close to English-style breakfasts.
[0:47:38 – 0:47:44] Erik: The statute of limitations on arson is like six years, so I’m sure you’re… On eating pizza illegally in the Boundary Waters?
[0:47:44 – 0:47:45] Adam: I don’t know.
[0:47:45 – 0:47:46] Adam: Why would it be illegal?
[0:47:46 – 0:47:47] Erik: Well, maybe.
[0:47:48 – 0:47:50] Erik: Depending on how they were acquired, I guess, and how they came out.
[0:47:50 – 0:47:54] Erik: You can only have nine pizzas in one place.
[0:47:54 – 0:47:56] Erik: All that cardboard.
[0:47:56 – 0:47:58] Adam: Yeah, did you get a permit for those pizzas?
[0:47:58 – 0:48:01] Erik: Yeah, were you guys posniacking those cardboard boxes afterwards or what?
[0:48:02 – 0:48:03] Adam: Pack it in, pack it out.
[0:48:03 – 0:48:04] Adam: Just ratchet.
[0:48:04 – 0:48:04] Adam: Stuff them in.
[0:48:04 – 0:48:07] Adam: You can make a nice little food pack out of all those boxes.
[0:48:07 – 0:48:07] Erik: Yeah.
[0:48:08 – 0:48:10] Erik: We just got to ratchet strap those things on the back.
[0:48:11 – 0:48:11] Erik: Yeah, there you go.
[0:48:11 – 0:48:12] Erik: It’s ensign.
[0:48:13 – 0:48:14] Erik: Farged.
[0:48:16 – 0:48:17] Adam: Dear friend of the show.
[0:48:17 – 0:48:18] Erik: Dear friend, 19 days ago.
[0:48:19 – 0:48:21] Erik: Walleye and bass fried in butter.
[0:48:21 – 0:48:23] Erik: Simple, yet so tasty.
[0:48:24 – 0:48:25] Erik: Okay.
[0:48:25 – 0:48:26] Erik: Thank you.
[0:48:26 – 0:48:27] Erik: Ogie Oglethorpe.
[0:48:27 – 0:48:28] Erik: Wow.
[0:48:28 – 0:48:33] Erik: That’s, again, it’s all coming up Milhouse.
[0:48:33 – 0:48:34] Erik: 22, though.
[0:48:34 – 0:48:35] Erik: There’s 21 others.
[0:48:36 – 0:48:39] Erik: A limit of grouse and walleye last September.
[0:48:40 – 0:48:45] Erik: Plus, it was the last day, so pretty much everything else that was left as well.
[0:48:46 – 0:48:47] Adam: Yeah, there you go.
[0:48:47 – 0:48:53] Erik: One of my feasts memories that comes to mind involves just killing the food pack.
[0:48:53 – 0:48:54] Erik: Eat it all.
[0:48:54 – 0:48:54] Erik: Yeah.
[0:48:54 – 0:48:56] Erik: It rained sideways for like 16 hours.
[0:48:57 – 0:49:00] Erik: So we were cold and it had been in our tents or hammocks all day.
[0:49:01 – 0:49:04] Erik: Once we got the fire going again, we cooked and ate everything in camp.
[0:49:06 – 0:49:08] Adam: It has been devoured.
[0:49:08 – 0:49:11] Erik: I just read a couple because they were short.
[0:49:12 – 0:49:12] Erik: Oh, yeah.
[0:49:12 – 0:49:13] Erik: Here we go.
[0:49:13 – 0:49:14] Erik: We had to get to this one today.
[0:49:16 – 0:49:17] Adam: There we go.
[0:49:18 – 0:49:19] Adam: Fortuitous.
[0:49:19 – 0:49:24] Adam: Next up on the show, the Gray Panther 8.
[0:49:25 – 0:49:27] Adam: 19 days ago with 11 boxes of wine.
[0:49:29 – 0:49:31] Adam: Walleye with impromptu breading.
[0:49:31 – 0:49:32] Adam: What the hell does that mean?
[0:49:33 – 0:49:34] Adam: Impromptu?
[0:49:35 – 0:49:36] Adam: Impromptu breading?
[0:49:36 – 0:49:42] Adam: Did you stumble upon some breading?
[0:49:42 – 0:49:44] Adam: Or one of your pockets was just stuffed with breading?
[0:49:44 – 0:49:45] Erik: Hey, look at this.
[0:49:45 – 0:49:46] Adam: I got some.
[0:49:47 – 0:49:48] Adam: We’ll just start over.
[0:49:48 – 0:49:54] Adam: Thank you for your comment, GrayPanther8, and for the old box of delicious drinks.
[0:49:54 – 0:49:55] Erik: Yeah, you can’t slag on them too hard.
[0:49:55 – 0:49:56] Erik: You don’t have beers.
[0:49:57 – 0:49:58] Adam: Walleye with impromptu breading.
[0:49:59 – 0:50:03] Adam: Once rolled in pancake batter, another with crushed dots pretzels.
[0:50:03 – 0:50:04] Adam: Oh, okay.
[0:50:04 – 0:50:05] Adam: Original flavor.
[0:50:05 – 0:50:10] Adam: The simple joy of problem solving in the BWCA to create deliciousness.
[0:50:10 – 0:50:10] Adam: There you go.
[0:50:10 – 0:50:16] Adam: It’s impromptu because they didn’t have breading and they made breading when the sun shined, as they say.
[0:50:18 – 0:50:18] Erik: I had that happen.
[0:50:18 – 0:50:19] Adam: Out of pretzels.
[0:50:19 – 0:50:20] Adam: That sounds good.
[0:50:20 – 0:50:27] Erik: Early season trip one time out on Seagull with some friends that we got out there, caught some fish.
[0:50:28 – 0:50:35] Erik: All of a sudden, we realized we didn’t have breading, so we had to scrape the peanut butter off of the peanut butter sandwich crackers, crush up the crackers.
[0:50:35 – 0:50:36] Erik: There you go.
[0:50:36 – 0:50:42] Erik: Then tried frying it in the residual grease that came off of some Johnsonville brats.
[0:50:43 – 0:50:44] Erik: It wasn’t much of that.
[0:50:44 – 0:50:45] Erik: Yeah, it’s rendered.
[0:50:45 – 0:50:47] Erik: It was a poor, poor showing.
[0:50:48 – 0:50:51] Adam: Well, pancake batter with crushed Dots pretzels.
[0:50:51 – 0:50:52] Adam: That sounds amazing.
[0:50:52 – 0:50:53] Adam: That does work.
[0:50:53 – 0:50:53] Erik: Yeah.
[0:50:54 – 0:50:55] Erik: That’s more than impromptu.
[0:50:55 – 0:50:57] Adam: That’s a problem that has been solved.
[0:50:58 – 0:50:59] Adam: Somebody else is in the comments here.
[0:50:59 – 0:51:03] Adam: Kigdy K-Bomb also claims to have used Dots pretzels as well.
[0:51:03 – 0:51:07] Adam: So that’s two votes for Dots pretzels as the best impromptu breading.
[0:51:08 – 0:51:10] Adam: Impromptu breading would be a great episode title.
[0:51:10 – 0:51:12] Erik: Impromptu breading.
[0:51:12 – 0:51:13] Adam: Thank you from the Gray Panther 8.
[0:51:14 – 0:51:14] Erik: Mm-hmm.
[0:51:14 – 0:51:14] Erik: Yeah.
[0:51:15 – 0:51:17] Adam: The Gray Panther 8.
[0:51:17 – 0:51:21] Adam: Next up on the show, Stock Emoto.
[0:51:22 – 0:51:23] Adam: Thank you for joining us.
[0:51:24 – 0:51:28] Adam: Pizza biters on tinfoil is the answer, and that earned you 10 boxes of wine.
[0:51:30 – 0:51:34] Adam: That’s an efficient comment for a feast.
[0:51:34 – 0:51:34] Adam: Thank you.
[0:51:35 – 0:51:37] Erik: Why on the tinfoil?
[0:51:37 – 0:51:38] Erik: What does the tinfoil add?
[0:51:39 – 0:51:40] Adam: They must not have had a Smith.
[0:51:41 – 0:51:42] Adam: I guess if you want to keep it off the grate.
[0:51:42 – 0:51:43] Adam: Must have been a Nina.
[0:51:43 – 0:51:44] Erik: Maybe.
[0:51:44 – 0:51:44] Erik: Maybe.
[0:51:47 – 0:52:12] Adam: geez the sun all of a sudden here in studio v it’s just perfect right now it’s at that uh that winter angle yeah it’s like the sparkling of the icy covering of the snow in the yard is just uh it’s perfectly sparkling right now glinting hard beautiful dirty dad bod 523 has there always been the number or am i just so used to the
[0:52:14 – 0:52:39] Adam: tumble liga now not seeing a number indeed the numbers have always been no we’ve agreed there’s like four different dirty dad buds all with their own area code they’re all uh they’re all part of the same dirty dad bod singularity yeah the dirty dad bod crew they’re they’re natural rivals to the gray panther eight natural rivals they’re snapping and dancing
[0:52:40 – 0:52:41] Erik: Snapping and dancing.
[0:52:41 – 0:52:48] Erik: If we define feast as an objectively large volume of food, I think, yeah, I don’t know.
[0:52:48 – 0:52:49] Erik: It’s up for debate.
[0:52:50 – 0:52:51] Adam: It’s whatever you want it to be.
[0:52:51 – 0:52:52] Erik: But yeah, generally it’s a lot.
[0:52:54 – 0:53:00] Erik: A half gallon of instant hash browns before being rehydrated or after.
[0:53:00 – 0:53:00] Erik: Oh no.
[0:53:01 – 0:53:08] Erik: A pound of dried black beans and yellow bird hot sauce for a group of eight.
[0:53:09 – 0:53:32] Erik: altogether so it’s just hash browns and black beans sounds like a gastrointestinal disaster oh yeah here we go my sleeping bag still holds on to the residual gaseous aftermath to this day even after washing it if you soak the beans overnight though that takes away the fart power does it it does yeah maybe
[0:53:33 – 0:53:38] Adam: You got to make sure to like do two times the water to the volume of the dry bean though.
[0:53:39 – 0:53:45] Adam: And you’re going to salt those and simmer them on the next day for at least two hours before you add them to the hash browns is my guess.
[0:53:46 – 0:53:46] Adam: Did you do that?
[0:53:47 – 0:53:51] Erik: Yeah, those are just two large amounts of items.
[0:53:51 – 0:53:53] Erik: I don’t know how it was cooked.
[0:53:53 – 0:53:54] Erik: Just boiled in a pot?
[0:53:54 – 0:53:56] Adam: No, they just ate them.
[0:53:57 – 0:53:58] Erik: A half gallon of hash?
[0:53:58 – 0:54:02] Erik: I’ve never heard of hash browns described in volume like that.
[0:54:02 – 0:54:03] Adam: A half gallon?
[0:54:03 – 0:54:04] Adam: That’s a big order.
[0:54:05 – 0:54:06] Adam: Did you crisp them up?
[0:54:07 – 0:54:08] Adam: Of course you crisp them up.
[0:54:08 – 0:54:09] Adam: They’re hash browns.
[0:54:09 – 0:54:10] Erik: Well, I know, but you know what’s going on.
[0:54:10 – 0:54:11] Erik: Like, I don’t know.
[0:54:11 – 0:54:15] Erik: This person’s eating a pound of beans and hash browns together.
[0:54:15 – 0:54:16] Erik: Who puts beans with hash browns?
[0:54:17 – 0:54:17] Adam: I don’t know.
[0:54:17 – 0:54:18] Adam: Now I want to try it.
[0:54:18 – 0:54:19] Adam: Oh, man.
[0:54:20 – 0:54:27] Adam: This is what the trail breakfast should have had beans in it all these years at Trail Center, and there wasn’t one bean in the trail breakfast.
[0:54:28 – 0:54:29] Erik: That’s fine.
[0:54:30 – 0:54:30] Adam: Oh, no.
[0:54:31 – 0:54:34] Adam: Yeah, I could see beans and hash browns being good together.
[0:54:36 – 0:54:36] Erik: Uh, yeah.
[0:54:36 – 0:54:38] Adam: As long as they were soaked overnight, Eric.
[0:54:38 – 0:54:41] Erik: I guess it is a large amount of, it’s a large volume of food.
[0:54:41 – 0:54:44] Adam: You shouldn’t throw in a couple of cans of hatch green chilies at least.
[0:54:45 – 0:54:47] Adam: And preferably some pepper jack cheese.
[0:54:47 – 0:54:50] Adam: A whole tind of chilies and adobo sauce.
[0:54:50 – 0:54:52] Adam: Give me 17 eggs scrambled.
[0:54:52 – 0:54:53] Adam: That’ll get you gurgling.
[0:54:53 – 0:54:54] Adam: Adobo.
[0:54:54 – 0:54:54] Adam: On my own.
[0:54:54 – 0:54:57] Erik: Those things pack a punch.
[0:54:58 – 0:54:59] Erik: Dirty dad bod.
[0:54:59 – 0:55:06] Erik: On my own, an entire pouch of instant cheesy mashed potatoes with Taco Bell sauce.
[0:55:08 – 0:55:08] Erik: In the mouth?
[0:55:09 – 0:55:10] Erik: Pretty sure.
[0:55:10 – 0:55:11] Erik: Where else?
[0:55:14 – 0:55:16] Erik: Pretty sure this was my introduction to heartburn.
[0:55:17 – 0:55:19] Adam: Oh, I thought you were going to say mouth mixers for sure.
[0:55:20 – 0:55:23] Erik: Yeah, once you burn, you don’t go back.
[0:55:24 – 0:55:28] Erik: Once you catch that burn, it’s almost like it’s easier to get the next time.
[0:55:29 – 0:55:29] Erik: I believe that.
[0:55:32 – 0:55:37] Erik: I’m going to take a risky click and open in a new tab.
[0:55:40 – 0:56:04] Erik: um sound like that sounded like axel’s back there eating some beans and hash browns oh that was that was just the the smaller mexican boy oh that one for sure is eating beans with hash browns that one yeah he’s born he’s mexican uh mexican junkyard dog he grew up on beans born on the scaffold i don’t know what this crystalline snow is doing here in my yard
[0:56:05 – 0:56:08] Erik: I’ll read one more, and maybe we’ll take a check on time.
[0:56:08 – 0:56:10] Adam: I think that’s probably a smart play.
[0:56:12 – 0:56:13] Erik: I’m in too deep.
[0:56:15 – 0:56:20] Erik: Most memorable feast was on Lake Gabamichichanga.
[0:56:20 – 0:56:21] Erik: Oh, man.
[0:56:21 – 0:56:23] Adam: Gabamichichanga?
[0:56:23 – 0:56:23] Adam: Yes.
[0:56:24 – 0:56:26] Adam: Let’s eat chimichangas every day for the rest of their lives.
[0:56:26 – 0:56:27] Adam: Not me.
[0:56:27 – 0:56:28] Adam: Vote summer.
[0:56:28 – 0:56:30] Erik: Gabby chimichanga this year.
[0:56:32 – 0:56:40] Erik: You’ve heard this one from me before, but I had a pre-trip idea to have fish chimichangas on Lake Gabby Chimichanga.
[0:56:41 – 0:56:41] Erik: This is brilliant.
[0:56:42 – 0:56:48] Erik: First of all, the lake you’re fishing was Boing Bangerdy?
[0:56:51 – 0:56:52] Adam: That’s Quebecois.
[0:56:52 – 0:56:55] Adam: That’s something Hebrew would say in that language.
[0:56:57 – 0:56:58] Erik: I don’t know.
[0:56:58 – 0:57:01] Erik: I’m not sure what to make of those two words together.
[0:57:02 – 0:57:02] Erik: Boing?
[0:57:03 – 0:57:03] Erik: Bowing?
[0:57:03 – 0:57:06] Adam: I’m just going to move on.
[0:57:06 – 0:57:07] Adam: This commenter’s cooked.
[0:57:09 – 0:57:13] Erik: I fried our copious amounts of lake trout, taco seasoning, and shore lunch.
[0:57:14 – 0:57:17] Erik: Sorry, with taco seasoning and short lunch.
[0:57:17 – 0:57:18] Erik: That’s a good start.
[0:57:18 – 0:57:24] Erik: Wrapped it in tortillas with yummy sauces and salsa and shredded cheese for an epic meal.
[0:57:24 – 0:57:28] Erik: I pay a million dollars to be back at that meal right now.
[0:57:29 – 0:57:30] Erik: And we’ve got a boom shakalaka.
[0:57:31 – 0:57:32] Erik: Multiple exclamation points.
[0:57:33 – 0:57:36] Erik: That or Bass Egg Soup.
[0:57:36 – 0:57:37] Adam: Bass Egg Soup.
[0:57:37 – 0:57:37] Adam: There we go.
[0:57:38 – 0:57:41] Erik: I don’t even remember where the hell Bass Egg Soup came from.
[0:57:41 – 0:57:44] Adam: We’re going to have to consult the Wikipedia page for that one.
[0:57:44 – 0:57:49] Adam: I don’t know which episode Bass Egg Soup was originally from, but that’s an all-time classic.
[0:57:50 – 0:57:50] Adam: It is.
[0:57:50 – 0:57:52] Adam: All-time classic Tumble Home recipe.
[0:57:53 – 0:57:56] Adam: After these sets of episodes, we’re going to have to oblige to come up with a recipe book.
[0:57:57 – 0:57:57] Erik: Yeah.
[0:57:58 – 0:57:58] Erik: Camp recipe book?
[0:57:59 – 0:57:59] Adam: Yeah.
[0:57:59 – 0:58:01] Adam: Tumble Home Meals in the Field.
[0:58:01 – 0:58:05] Erik: Half of it’s just going to be variations on biters.
[0:58:05 – 0:58:07] Adam: It could just be tumble feasts.
[0:58:07 – 0:58:08] Erik: Bass egg drop soup.
[0:58:10 – 0:58:11] Erik: Mm-hmm.
[0:58:11 – 0:58:12] Erik: Mm-hmm.
[0:58:12 – 0:58:19] Erik: Yeah, we got a couple more here we can get to, but probably just a little mild break here.
[0:58:19 – 0:58:21] Erik: We’ll be back in just a moment.
[0:58:24 – 0:58:25] Erik: And we’re back.
[0:58:27 – 0:58:28] Erik: Finish up with a couple of comments here.
[0:58:28 – 0:58:30] Erik: Looks like you’re on to…
[0:58:30 – 0:58:33] Adam: I’m popping into a beer from the Gray Panther 8 here.
[0:58:33 – 0:58:35] Erik: Illegal contraband.
[0:58:35 – 0:58:37] Adam: These guys are from Thunder Bay.
[0:58:39 – 0:58:41] Adam: But this beer is from Wisconsin.
[0:58:42 – 0:58:43] Adam: Gray Panther 8, thank you very much.
[0:58:43 – 0:58:45] Adam: I’m having a spotted cow from New Glarus.
[0:58:46 – 0:58:49] Adam: Cow jumped over the hash browns with beans is what they always say.
[0:58:49 – 0:58:51] Erik: That’s what they always say.
[0:58:51 – 0:58:54] Erik: Thank you, Gray Panther 8.
[0:58:56 – 0:58:57] Erik: What do you think?
[0:58:58 – 0:59:00] Erik: You think j’ai sui poudance?
[0:59:01 – 0:59:03] Erik: Our Thunder Bay native takes a…
[0:59:05 – 0:59:32] Erik: takes any uh grievances to the the way that young blood does cast the his town of i’m sure young blood is not a very popular film in thunder bay i can’t imagine that it is they refer to it as a rock bottom town they’re questioning the services of a trained doctor yeah as if they can’t even get good doctors in that town sorry i know where thunder bay is where the hell is hamilton again
[0:59:32 – 0:59:33] Erik: It’s just west of Toronto.
[0:59:33 – 0:59:34] Adam: Sure.
[0:59:34 – 0:59:38] Adam: Is that the port on the very western edge of the lake there?
[0:59:38 – 0:59:39] Erik: Or maybe it’s east.
[0:59:39 – 0:59:42] Erik: But it’s essentially like a, I don’t know.
[0:59:43 – 0:59:46] Erik: I think if I said it was a suburb, they’d take a bridge.
[0:59:46 – 0:59:47] Adam: It’s not its own thing.
[0:59:47 – 0:59:48] Adam: Hamilton’s its own thing.
[0:59:48 – 0:59:50] Erik: I’m from Hamilton, not Toronto.
[0:59:50 – 0:59:53] Adam: Yeah, sorry, I don’t even know where Hamilton is, so there you go.
[0:59:53 – 0:59:55] Adam: How’s that for Rock Bottom Town?
[0:59:55 – 0:59:57] Erik: How’s that for Rock Bottom Town?
[0:59:57 – 0:59:59] Adam: All our listeners in Hamilton are mad right now.
[0:59:59 – 1:00:03] Erik: It’s just an overnight bus ride from Thunder Bay.
[1:00:04 – 1:00:05] Adam: It’s a long bus ride, man.
[1:00:06 – 1:00:09] Erik: Yeah, they just left Swayze behind with a steel plate in his head.
[1:00:09 – 1:00:10] Adam: At the health center.
[1:00:10 – 1:00:13] Erik: At the horrible health center in rock bottom Thunder Bay.
[1:00:13 – 1:00:14] Adam: They could have taken a dash eight.
[1:00:15 – 1:00:15] Adam: Should have.
[1:00:15 – 1:00:17] Adam: Should have taken a dash eight.
[1:00:17 – 1:00:19] Adam: We don’t have that kind of money for the amateur hockey league.
[1:00:19 – 1:00:19] Adam: No.
[1:00:19 – 1:00:20] Adam: Even for the championship though?
[1:00:21 – 1:00:23] Erik: I mean, they must have.
[1:00:23 – 1:00:23] Adam: The best of three?
[1:00:24 – 1:00:27] Adam: So it’s one game in Thunder Bay and two games in Hamilton’s the best of three?
[1:00:27 – 1:00:28] Erik: Are we in the mezzanine now?
[1:00:29 – 1:00:29] Adam: Is this?
[1:00:31 – 1:00:31] Erik: It’s quiet.
[1:00:31 – 1:00:32] Erik: We got to get back to the comments here.
[1:00:32 – 1:00:33] Adam: Are the Mustangs the top seed?
[1:00:34 – 1:00:35] Erik: I have no idea.
[1:00:35 – 1:00:35] Adam: They must have been.
[1:00:35 – 1:00:41] Erik: You should charge some of those old people for the little afternoon cupcake skate that they were doing a little bit more money.
[1:00:42 – 1:00:43] Erik: Then you could get on that plane.
[1:00:43 – 1:00:44] Erik: There you go.
[1:00:44 – 1:00:45] Erik: Team plane.
[1:00:46 – 1:00:46] Erik: Charter that.
[1:00:47 – 1:00:49] Erik: Kobe in my pants.
[1:00:50 – 1:00:51] Erik: We’ve got a feast story.
[1:00:51 – 1:00:53] Adam: Gobi, you want to trade Adam Fox to me?
[1:00:53 – 1:00:54] Erik: Ooh, here we go.
[1:00:54 – 1:00:55] Adam: There we go.
[1:00:55 – 1:00:56] Adam: Trade talk.
[1:00:56 – 1:00:58] Adam: Hit me up in the DMs, Gobi.
[1:00:59 – 1:01:01] Adam: I want to trade for Adam Fox.
[1:01:01 – 1:01:03] Erik: He’s going to turn it around.
[1:01:03 – 1:01:04] Adam: He’s going to turn it around.
[1:01:05 – 1:01:11] Adam: Hopefully by the time you hear this, we’ve already made the trade happen, and you didn’t know that Adam Fox was going to turn it around this year.
[1:01:11 – 1:01:13] Adam: He’s got 21 assists and no goals.
[1:01:13 – 1:01:14] Adam: This can’t last.
[1:01:15 – 1:01:16] Erik: Does he really have 21 assists?
[1:01:16 – 1:01:17] Erik: But no goals.
[1:01:18 – 1:01:21] Adam: He also gets an even amount of shots on goal, hits, and blocks.
[1:01:21 – 1:01:25] Adam: He’s a pretty good all-around player on the PP1 there for the Rangers here in New York.
[1:01:26 – 1:01:26] Erik: You really want him.
[1:01:27 – 1:01:29] Adam: Well, that’s where Coach used to play, you know.
[1:01:31 – 1:01:31] Adam: Coach?
[1:01:32 – 1:01:34] Adam: The coach in Youngblood.
[1:01:34 – 1:01:35] Adam: Oh, yeah.
[1:01:35 – 1:01:36] Adam: He played for the Rangers.
[1:01:37 – 1:01:37] Erik: She’s from the city.
[1:01:38 – 1:01:39] Adam: Yeah, the Don.
[1:01:39 – 1:01:39] Erik: New York.
[1:01:39 – 1:01:40] Erik: Have you heard of it?
[1:01:41 – 1:01:42] Adam: Pretty big city.
[1:01:42 – 1:01:44] Adam: Pretty big deal.
[1:01:45 – 1:01:45] SPEAKER_00: Hector?
[1:01:46 – 1:01:46] Adam: Gobi?
[1:01:46 – 1:01:47] SPEAKER_00: How you doing?
[1:01:48 – 1:01:49] Erik: You want to come on my lap?
[1:01:50 – 1:01:50] Adam: No.
[1:01:50 – 1:01:51] Adam: Victor wants the beans.
[1:01:52 – 1:01:54] SPEAKER_00: I heard you guys talking about the beans.
[1:01:58 – 1:02:02] Erik: My feast story from Gobi in my pants.
[1:02:02 – 1:02:03] Erik: Dear friend of the show.
[1:02:03 – 1:02:07] Erik: Dear friend, it was near the end of a 10-day trip through Quetico.
[1:02:08 – 1:02:13] Erik: Started at Prairie Portage and went all the way up to Conipi.
[1:02:14 – 1:02:17] Erik: We brought food for each day, but had been catching fish all along.
[1:02:18 – 1:02:22] Erik: Because of this, we had a ton of extra food that we were getting tired of carrying.
[1:02:23 – 1:02:26] Erik: So one afternoon, we just started cooking stuff and eating it.
[1:02:27 – 1:02:27] Erik: Yes.
[1:02:27 – 1:02:29] Erik: The feast consisted of the following.
[1:02:31 – 1:02:32] Erik: Chicken stuffing.
[1:02:33 – 1:02:34] Erik: Dehydrated homemade chili.
[1:02:35 – 1:02:41] Erik: Stir fry vegetables that were dehydrated and potato soup with mashed potato dump.
[1:02:42 – 1:02:42] Erik: Oh, sorry.
[1:02:43 – 1:02:44] Erik: Mashed potatoes dumped in.
[1:02:45 – 1:02:45] Erik: All right.
[1:02:45 – 1:02:50] Erik: I almost I thought it was a dumpling situation, but it is mashed potatoes dumped in.
[1:02:50 – 1:02:51] Erik: Ganokie.
[1:02:51 – 1:02:54] Erik: Because, hey, potatoes is potatoes.
[1:02:54 – 1:02:55] Erik: Which kind, though?
[1:02:56 – 1:02:56] Erik: Yeah.
[1:02:56 – 1:02:57] Erik: Yukon Gold.
[1:02:57 – 1:03:00] Erik: Also could be a contender for episode title.
[1:03:01 – 1:03:02] Erik: Potatoes is potatoes.
[1:03:03 – 1:03:06] Erik: A half gallon of hash browns.
[1:03:07 – 1:03:07] Erik: There we go.
[1:03:09 – 1:03:09] Erik: Infamous.
[1:03:09 – 1:03:14] Erik: A large quantity of whiskey was also consumed to help drop the pack weight.
[1:03:15 – 1:03:15] Erik: You got to do it.
[1:03:16 – 1:03:18] Erik: In a word, we were gluttonous.
[1:03:19 – 1:03:20] Erik: Yeah, it all tasted great.
[1:03:21 – 1:03:22] Erik: Most of it went together.
[1:03:22 – 1:03:24] Erik: Except the chili.
[1:03:25 – 1:03:27] Erik: We laid around all night fat and happy.
[1:03:28 – 1:03:30] Erik: There was a downside to this smorgasbord, though.
[1:03:31 – 1:03:38] Erik: The next trip I did, I figured we’d catch a lot of fish, and the safety net of food was greatly reduced.
[1:03:38 – 1:03:47] Erik: Uh-oh, that trip didn’t produce a lot of fish, so by the end we were stretching what food items we could, something my wife still hasn’t let me forget about.
[1:03:48 – 1:03:53] Adam: yeah I’ve been there our rice rations are dangerously low
[1:03:53 – 1:03:55] Erik: Let’s just bring a bunch of different kinds of breading.
[1:03:56 – 1:04:00] Erik: Malt vinegars and tartar sauces, crackers.
[1:04:00 – 1:04:02] Adam: Pancake batter, pretzels.
[1:04:02 – 1:04:03] Erik: Yeah, we’ll just eat fish.
[1:04:04 – 1:04:11] Erik: And then you’re not catching fish and you’re just like dipping crackers into malt vinegar and squirting tartar sauce on them.
[1:04:12 – 1:04:13] Adam: Mouth mixing tartar sauce.
[1:04:13 – 1:04:14] Adam: It’s never good.
[1:04:14 – 1:04:19] Erik: Yeah, closing your eyes, pretending it’s a flesh of fish.
[1:04:25 – 1:04:28] Adam: Next up on the show, dear friend, Englars.
[1:04:28 – 1:04:29] Erik: Englars.
[1:04:29 – 1:04:32] Adam: 18 days ago with nine boxes of Chalable Red.
[1:04:34 – 1:04:39] Adam: I was the most spoiled I’ve ever been on a four-night trip to moose camp this last May.
[1:04:40 – 1:04:43] Adam: The whole time felt like one big multi-course banquet.
[1:04:43 – 1:04:47] Adam: I went in with a guy who insisted on bringing his Lodge No.
[1:04:47 – 1:04:52] Adam: 6 single-quart cast iron Dutch oven and on planning and executing 90% of the meals in camp.
[1:04:53 – 1:05:00] Adam: I foolishly questioned the cast iron, but he insisted we would carry the weight from the Dutch oven alone.
[1:05:01 – 1:05:02] Adam: One, juicy blueberry cobbler.
[1:05:04 – 1:05:05] Adam: Juicy blueberry.
[1:05:05 – 1:05:08] Adam: Perfectly seasoned cinnamon peach cobbler.
[1:05:08 – 1:05:09] Erik: More cobbler.
[1:05:11 – 1:05:14] Adam: Three, the best fluffiest B&G of my life.
[1:05:16 – 1:05:17] Adam: Second B&G comment.
[1:05:18 – 1:05:20] Adam: Four, extra buttery cinnamon rolls.
[1:05:21 – 1:05:26] Erik: Wow, this guy, does he write descriptions for like food companies to advertise?
[1:05:26 – 1:05:27] Adam: Food catalog, yeah.
[1:05:27 – 1:05:28] Adam: Extra.
[1:05:28 – 1:05:28] Adam: Five.
[1:05:29 – 1:05:29] Adam: Juicy.
[1:05:30 – 1:05:32] Adam: All these extra added verbs are very nice.
[1:05:32 – 1:05:39] Adam: A giant chocolate chunk skillet cookie with crispy edges and only just past the cookie dough stage in the middle.
[1:05:40 – 1:05:40] Erik: I know my English.
[1:05:40 – 1:05:42] Erik: They’re adjectives, not verbs.
[1:05:42 – 1:05:42] Erik: Sorry.
[1:05:43 – 1:05:43] Adam: He did it.
[1:05:43 – 1:05:44] Adam: He knows.
[1:05:45 – 1:05:52] Adam: That doesn’t include the steak and peppers, the fish tacos with all the fixings, bratwurst with sauerkraut, and potatoes au gratin.
[1:05:52 – 1:06:02] Adam: Even our oatmeal was his special blend of old-fashioned steel-cut and quick oats and had brown sugar, butter, raisins, cinnamon, and toasted pecans.
[1:06:03 – 1:06:10] Adam: He also packed a spice missile from GSI with every possible seasoning we could need for all his dishes and a variety of hot sauces.
[1:06:12 – 1:06:13] Adam: He’s invited back next year.
[1:06:13 – 1:06:14] Adam: There we go.
[1:06:14 – 1:06:15] Erik: Spice missile.
[1:06:16 – 1:06:16] Adam: Spice missile.
[1:06:20 – 1:06:28] Adam: So all that came out of the Dutch oven, and this friend was just listed in the credits for the show, I guess, as a guy.
[1:06:28 – 1:06:32] Adam: I went in with a guy who insisted.
[1:06:34 – 1:06:39] Adam: No name was given to Englar’s friend, but he knows his way around a cobbler.
[1:06:39 – 1:06:43] Erik: They know their way around a biscuit.
[1:06:43 – 1:06:43] Erik: Am I right?
[1:06:44 – 1:06:45] Erik: So many cobblers.
[1:06:46 – 1:06:47] Adam: There we go.
[1:06:47 – 1:07:01] Adam: I think we’ll go one more here, Eric, and then maybe we can tell a story of a feast of our own, and then I think that might be a good place to leave this episode here for 275 on Tumble Home, a proud independent feast podcast.
[1:07:02 – 1:07:10] Adam: Next up on the show, also in the hockey league, and a dear friend of the show, 18 days ago with nine boxes of Chilable Red.
[1:07:14 – 1:07:17] Adam: Full disclosure, I’m not a big camp cooker.
[1:07:17 – 1:07:20] Adam: In fact, I usually don’t spend much time in camp at all.
[1:07:20 – 1:07:23] Adam: My joy is being on the water, sunrise to sunset.
[1:07:24 – 1:07:27] Adam: I do, however, dehydrate a wide variety of veggies.
[1:07:27 – 1:07:32] Adam: My favorite feast was a walleye pad thai noodle at the end of a nonstop rain day.
[1:07:33 – 1:07:38] Adam: Three mushrooms, peppers, squash, carrots, broccoli, and peanut butter to taste.
[1:07:39 – 1:07:39] Erik: What?
[1:07:39 – 1:07:41] Adam: It’s a meal I have most times.
[1:07:41 – 1:07:43] Adam: I go in now, and it always makes me happy.
[1:07:45 – 1:07:46] Adam: But there’s nothing like that first time.
[1:07:47 – 1:07:48] Adam: Ain’t that just the way?
[1:07:49 – 1:07:50] Adam: Yeah.
[1:07:50 – 1:07:51] Adam: Let me go back there.
[1:07:51 – 1:07:53] Adam: It’s a walleye pad thai noodle dish.
[1:07:54 – 1:08:17] Adam: ah got it i think i did mess that up it was at the end of a non-stop rain day number three so that’s three straight days of rain and then you got to have this dish so it’s walleye pad thai with mushrooms peppers squash carrots and broccoli with a peanut butter sauce to taste there we go did you use any fish sauce it’s not pad thai if there’s not fish sauce
[1:08:18 – 1:08:19] Erik: Whole bottle of fish sauce.
[1:08:19 – 1:08:20] Erik: I’ll fight you on it.
[1:08:22 – 1:08:22] Adam: Yeah.
[1:08:23 – 1:08:23] Erik: You a fish sauce guy?
[1:08:24 – 1:08:24] Adam: I love it.
[1:08:25 – 1:08:25] Adam: I love it.
[1:08:25 – 1:08:30] Adam: Yeah, I’d say at least a third of the recipes at the co-op at this point have fish sauce included.
[1:08:30 – 1:08:30] Adam: Yeah.
[1:08:30 – 1:08:34] Adam: And people are, not everybody is a fish sauce person, though.
[1:08:34 – 1:08:35] Adam: No, no.
[1:08:35 – 1:08:41] Erik: I think if you were just to have somebody close their eyes and you held up a little jar of it under their nose to be like, ugh.
[1:08:42 – 1:08:43] Adam: It’s like smelling salt.
[1:08:43 – 1:08:43] Erik: Salty fish sauce.
[1:08:44 – 1:09:08] Adam: foot water what about tamarind paste did you use any tamarind root paste that’s a tough one you gotta have it i think you do have to have to have tamarind and you have to have the fish sauce or not um but if you haven’t tried it with your pad thai i’d maybe suggest trying a little both into your sauce next time with the peanut butter that’s just me yeah what do i know i’ve only been a professional cook for 14 years yeah dad don’t ask me
[1:09:09 – 1:09:10] Adam: But that’s what I would do.
[1:09:10 – 1:09:15] Adam: We did do our Pad Thai this week, and we had a new person try it, and I go, what do you think?
[1:09:16 – 1:09:17] Adam: It’s a lot of fish sauce.
[1:09:17 – 1:09:18] Adam: It’s like, it’ll grow on you.
[1:09:19 – 1:09:20] Adam: Don’t worry.
[1:09:20 – 1:09:20] Erik: It’s authentic.
[1:09:21 – 1:09:23] Erik: It’s from America’s Test Kitchen.
[1:09:24 – 1:09:30] Adam: Who are you to disagree with America’s Test Kitchen on the appropriate amount of fish sauce to be put into a Pad Thai?
[1:09:30 – 1:09:31] Adam: Okay.
[1:09:31 – 1:09:37] Erik: Yeah, and that’s, I mean, I’m usually one that bumps up any amount of fish sauce or garlic.
[1:09:37 – 1:09:38] Erik: There’s a few things.
[1:09:38 – 1:09:38] Erik: We’ve talked about this.
[1:09:38 – 1:09:40] Adam: Garlic, fish sauce, and vanilla.
[1:09:40 – 1:09:41] Adam: Always bump.
[1:09:41 – 1:09:42] Adam: Always double it.
[1:09:42 – 1:09:43] Adam: Always double.
[1:09:43 – 1:09:44] Adam: All three of those.
[1:09:44 – 1:09:45] Adam: Gravy?
[1:09:45 – 1:09:46] Adam: Triple it.
[1:09:46 – 1:09:47] Erik: Triple gravy.
[1:09:47 – 1:09:49] Erik: What, a clove of garlic in this?
[1:09:49 – 1:09:51] Erik: I’m not even going to be able to tell there’s garlic in it.
[1:09:51 – 1:09:52] Erik: Put the whole bulb in.
[1:09:52 – 1:09:53] Erik: Get the hell out of here.
[1:09:55 – 1:09:59] Erik: Uh, yeah, I’ve gotten, I’ve got a number of feasts.
[1:09:59 – 1:10:11] Adam: The feast story from Gobi and my pants, uh, a couple of comments back does harken back to like a trip we did together and a feast we had together, I think, in which you’re trying to eat everything left in the pack at the end of a trip.
[1:10:11 – 1:10:11] Adam: Yeah.
[1:10:13 – 1:10:14] Adam: And are we thinking about the same one?
[1:10:15 – 1:10:16] Adam: The man chain feast?
[1:10:17 – 1:10:20] Erik: I mean, I feel like that’s a combo story.
[1:10:20 – 1:10:21] Erik: Yeah, for sure.
[1:10:21 – 1:10:30] Erik: I don’t know if I should or want to necessarily get into it right now.
[1:10:31 – 1:10:34] Erik: If you’re prepared, I guess we can talk about it.
[1:10:34 – 1:10:37] Erik: But the one that comes to mind for me is…
[1:10:39 – 1:10:41] Erik: A Quetico feast for sure.
[1:10:42 – 1:10:47] Erik: But it was a different trip the year after on Batshuang.
[1:10:47 – 1:10:48] Erik: Batshuang?
[1:10:48 – 1:10:50] Erik: Batshuang North.
[1:10:52 – 1:10:59] Erik: Like the last night before exiting to Atacocan.
[1:11:00 – 1:11:05] Erik: Just a massive overflowing pot of the weather turned.
[1:11:05 – 1:11:08] Erik: It was like colder than it is outside now.
[1:11:09 – 1:11:11] Adam: Were you on the same site that we stayed on?
[1:11:12 – 1:11:20] Erik: No, we were down in the main part of the lake, that little pinch point, and then it opens back up into that northern bay.
[1:11:20 – 1:11:25] Erik: We were south of there, just west of Watase Island.
[1:11:26 – 1:11:30] Erik: Not just west, but like well west, but on that same line.
[1:11:30 – 1:11:31] Erik: Oh, okay.
[1:11:31 – 1:11:33] Erik: On an island down there.
[1:11:33 – 1:11:34] Erik: Icy.
[1:11:34 – 1:11:36] Erik: Just brutally cold.
[1:11:36 – 1:11:41] Erik: Just flipped on us basically like that morning.
[1:11:41 – 1:11:42] Erik: You could just feel it changing.
[1:11:44 – 1:11:50] Erik: And, of course, Paige had procured a pike somewhere along the day, like at some point.
[1:11:50 – 1:11:52] Adam: He’s always got one in his back pocket.
[1:11:52 – 1:11:56] Erik: He’s basically always just got a line in the water and a pike on the stringer.
[1:11:57 – 1:12:00] Erik: and it was just like a combination of…
[1:12:00 – 1:12:09] Erik: This was still kind of early in the trip, so we weren’t trying to empty the pack or anything, but this was one of those trips where we were out there for a month.
[1:12:09 – 1:12:11] Adam: Plus, you’re heading in to have a Coke on the next day.
[1:12:11 – 1:12:13] Erik: So we could afford to… You’re going to refill.
[1:12:14 – 1:12:23] Erik: But it was just how we used to do it back then, where we would have all of the bulk supplies to essentially make a soup of something.
[1:12:25 – 1:12:26] Erik: And so we…
[1:12:27 – 1:12:28] Erik: Yeah, it was just…
[1:12:28 – 1:12:37] Erik: I just can still picture the pot that was just bubbling over the edge and dripping down the sides.
[1:12:38 – 1:12:40] Erik: Just like all of the cheese.
[1:12:40 – 1:12:52] Erik: It was basically just like a… Just all of the soup fixings and then just continued to dump in cheese and huge chunks of pike into what is like a…
[1:12:52 – 1:12:53] Erik: I don’t know, like…
[1:12:54 – 1:12:57] Erik: Felt like a three-gallon pot, metal pot of soup.
[1:12:58 – 1:12:58] Erik: And there was four of us.
[1:13:00 – 1:13:02] Erik: And we definitely slaughtered the whole thing.
[1:13:03 – 1:13:04] Adam: How big is this pike?
[1:13:05 – 1:13:07] Erik: I don’t remember the exact size of the pike.
[1:13:07 – 1:13:09] Erik: You know, a decent-sized eating pike.
[1:13:10 – 1:13:10] Erik: Nothing crazy.
[1:13:10 – 1:13:12] Adam: Yeah, a lot of meat coming off of one big pike, though.
[1:13:12 – 1:13:14] Erik: Well, he was pretty good at cleaning those things up.
[1:13:15 – 1:13:15] Erik: Oh, yeah.
[1:13:15 – 1:13:16] Erik: Getting all the meat, you know.
[1:13:17 – 1:13:18] Erik: Back meat.
[1:13:18 – 1:13:19] Erik: You got to get that pike back meat.
[1:13:19 – 1:13:20] Erik: That’s the best part.
[1:13:22 – 1:13:23] Erik: Yeah.
[1:13:23 – 1:13:26] Erik: We can save the man-chain story for next week, maybe.
[1:13:26 – 1:13:27] Adam: All right.
[1:13:27 – 1:13:28] Adam: That’s fine.
[1:13:29 – 1:13:30] Adam: I’m okay with that.
[1:13:30 – 1:13:31] Adam: I got to think about it some more.
[1:13:32 – 1:13:46] Erik: That site was actually the same exact site where the next year, the same crew that had the boiling over pot of pike stew, we planned in Ely to have essentially Thanksgiving.
[1:13:47 – 1:13:56] Erik: But it was just like all of the most basic versions of things that you would make for Thanksgiving.
[1:13:56 – 1:13:58] Erik: So it was like a bootig turkey pack.
[1:14:02 – 1:14:07] Erik: And then whatever the cheapest Our Family brand gravy packet.
[1:14:08 – 1:14:13] Erik: And then probably an off-brand Stouffer’s stuffing mix.
[1:14:14 – 1:14:17] Erik: So we basically just made all of the Thanksgiving…
[1:14:19 – 1:14:21] Erik: Probably dehydrated potatoes, I’m sure.
[1:14:22 – 1:14:23] Erik: That same exact site, we did that.
[1:14:24 – 1:14:26] Erik: That’s just a feast island there.
[1:14:26 – 1:14:27] Erik: It is, yeah.
[1:14:27 – 1:14:31] Erik: That island has had two very memorable feasts at it.
[1:14:33 – 1:14:41] Erik: The site that we had the pike stew at on Batchawan going in was the same site that we stayed at on the way out.
[1:14:41 – 1:14:42] Erik: We actually left.
[1:14:43 – 1:14:46] Erik: That was the site where we knew we were going to get to Atacocan that day, so…
[1:14:46 – 1:15:09] Erik: i don’t think i think this is the only trip we ever did this we just left packs in the woods oh out on the campsite yeah so bringing them all the way to the landing and hiding them there yeah yeah we just left them and they’re like nobody’s gonna come out here it’s 12 degrees safe bet yeah yeah the that feast and then yeah the one we did on the man chain the year before that was also like snow on the ground too
[1:15:10 – 1:15:18] Adam: So there is an added element when you get the end of the year, the snow on the ground, that chill in the air.
[1:15:19 – 1:15:22] Adam: It does make you far more hungry, I think.
[1:15:23 – 1:15:24] Adam: Oh, yeah.
[1:15:24 – 1:15:25] Adam: Just being outside.
[1:15:25 – 1:15:30] Adam: Plus, we did a crazy amount of paddling and hiking that day, too.
[1:15:30 – 1:15:31] Adam: So we’ll get to that one next week.
[1:15:31 – 1:15:33] Adam: I don’t want to spoil too much more.
[1:15:33 – 1:15:39] Adam: We’re going to put a bookmark in this feast for now, and we’re all going to go take a nap.
[1:15:40 – 1:15:45] Adam: And then we’ll rejoin you next week to discuss more feasting in the Boundary Waters.
[1:15:47 – 1:15:54] Adam: After we end this episode, we will, of course, be jumping into the mezzanine for Tumwell and the Cinema Classics discussion on Youngblood.
[1:15:54 – 1:15:59] Erik: Youngblood, yeah, you’ve heard us mostly talk about the whole movie already at this point.
[1:15:59 – 1:16:01] Adam: We’ve got a few more things to say on that.
[1:16:02 – 1:16:02] Adam: Excuse me.
[1:16:02 – 1:16:03] Adam: Shout out to our patrons.
[1:16:03 – 1:16:10] Adam: Anybody on there will have access to the episode and our entire catalog of outdoor-themed movies.
[1:16:10 – 1:16:13] Adam: There’s a lot of good stuff out there.
[1:16:13 – 1:16:20] Erik: I don’t know if there’s anything in this movie that would even come close to camping or outdoors or canoeing.
[1:16:20 – 1:16:21] Erik: Do you remember anything?
[1:16:22 – 1:16:46] Adam: um there was a fishing pole like leaned up against the side of the barn at one point when they were like you work in the punching bag montage scene in the barn there was a fishing pole in the background that’s it though there was no boats that you do get to see niagara falls which is awesome and also you know they visit thunder bay in which uh we were just we were just through thunder bay that rock bottom town
[1:16:46 – 1:16:54] Adam: And, you know, we saw the VHS cassette of this movie in the Hockey Hall of Fame just a few weeks ago.
[1:16:54 – 1:16:59] Adam: So it’s just connected in that way to the Tumble Home lore.
[1:16:59 – 1:17:00] Adam: So it is allowed.
[1:17:00 – 1:17:01] Adam: We’ll allow it.
[1:17:01 – 1:17:04] Adam: So we’re going to go ahead and jump up there now.
[1:17:04 – 1:17:08] Adam: But until next week, happy feasting and happy paddling.
[1:17:09 – 1:17:09] Adam: Good night.
[1:18:14 – 1:18:17] Adam: Disaster, I don’t want to sleep.
[1:18:17 – 1:18:20] Adam: Fills my vision, I can hardly speak.
[1:18:20 – 1:18:24] Adam: I’m just a knuckle-dagger with a knuckle-dagger grin.
[1:18:25 – 1:18:28] Adam: It took my mind and left a hollow twin.
[1:18:54 – 1:18:58] Adam: I can’t stop now.
[1:18:58 – 1:19:02] UNKNOWN: Desire, desire, desire.
[1:19:02 – 1:19:06] Adam: Can I tell you I’m empty?
[1:19:06 – 1:19:08] UNKNOWN: This is all.
[1:19:22 – 1:19:22] Adam: Thank you.