Leila: Hello. Hello.
David: It's almost summer about Welcome to Fun Fact Friday. We
are a weekly podcast. We talk about stuff we do. High energy
tonight I can tell very if you have a fun fact for us email at
Fun mail FunFactFriday.com Fun fact. friday@gmail.com gmail.com
No, that's not it. It's just mail at FunFactFriday.com.
Friday at Gmail no.no No, no,
Leila: no, no.
David: All right. Well, I'm David.
Leila: Me too. No,
David: no, this do we need to? We need to pause it and go back
over who's uh, who? Know. We are weekly broadcast we discussed
backs running a different topic each week, and we tried to have
fun while doing it. What are we talking about this week? Leila,
Cheese. Cheese. On how are we going to talk about cheese when
that goes directly against this week's sponsor? We're going to
do butter we're looking for a sponsor.
Leila: And we forgot we knew we forgot we were making pasta. Or
like bread. And we were like, Oh, crap. We didn't get no
butter. No have butter for the garlic bread. Pasta.
David: How do we run out but we buy so much butter. So we had to
call them Yeah. Luckily, she had not passed the last butter depot
on the way home. Yeah. In our town, and we got some butter. So
this week's sponsor butter. Yep. Not the butter Council, not the
butter Museum. Just you know the idea. The thing itself. We don't
do sponsors here. The episode tonight is about cheese. Not
Butter. So see, we're not we're not beholden to big butter. Just
make acquire just because we like big choir choir, that's a
throwback to a previous episode, you have to go back into our
backlog. And listen to that. Speaking of backlog, pretty soon
here, I'm going to be lowering the number of episodes available
on the RSS feed, they will all still be available on our
website at FunFactFriday.com. Click the episodes button, but
the feed is getting pretty big. And just to save on. On
bandwidth. I'm going to be cutting down the available
episodes. So that that's going to happen. So Leila Yeah, some
good news. Nope. I'm professional pockets
Leila: are so good at this. Um, yeah.
David: Our good news does not come from a new source this
week. It comes from us making me a new source. We're new. I'm a
journalist. Why not? Yeah, exactly. I read things other
people say, therefore I'm a journalist.
Leila: Yep. Yep. And we throw our hat in there
David: in the ring. We'll talk about that in a minute. Yeah,
let's get through the news. And our good news this week is that
we're taking off next week. I know. Yeah, that's bad news for
y'all. But we're going on vacation.
Leila: It's not or it's good news. Maybe you'll hate us.
Yeah.
David: Maybe your your hate listeners maybe or hate
listeners if you don't like us. Yeah, we love you. We love our
hate listeners. Just like we love our love listeners. Yeah.
Because, you know, we're still listening. So our good news is
we're taking next week off we have a vacation. We will give
you an update on what we're doing once we get back. And if
it all goes successfully. We hope it will. And Leila has some
fantastic news.
Leila: Oh, you know that thing? You know the costume I've been
working on? I was just gonna go with it as if I y'all didn't
know what it was. But the costume we're working on. I
finished it yesterday.
David: Yes, she has been working on a maybe gonna try and say it
at SUNY Miku. Soon may
Leila: have soon it's it's pretty much done. Yeah, you're
getting better.
David: It's a Vocaloid anime style character. As I said
style. It's not an actual anime. I'm learning but I'm so proud of
her because she Leila started with fabric, some wires, some
batteries, some LEDs, some thread and turned it into a bowl
on awesome costume. Like she sewed all she made her own
patterns, sewed her own stuff. She created a dress form because
she didn't have one and she needed to make one.
Leila: She created it with duct tape and folic polyfill.
David: Yeah, she's got soldering. She had to do she's
got a whole bunch of electrical work she had to do had to figure
it all out dealing with different voltages and and I'm
very proud of her and it looks amazing. thing and we will be
posting. Like, more. She has this build book that she has to
make about how she built everything. Yeah.
Leila: When will that you'll see that. Yeah, well, I'll
see that. So that's my sweat and tears.
David: Yes, lots of
lots of blood. Leila keeps forgetting that things are
sharp.
Leila: I was okay, so I was doing the wig. I was just
cutting a little bit of the back off just to make it look a
little better. And I was using texturizing scissors. And
apparently I forgot the texturizing scissors are still
scissors. Because I was just chopping away just go into town.
And I cut my finger open and I'm like, Oh, that hurt. But I
looked at it and I was bleeding all around my hand. And I was
like, Oh, crap, that's probably something to deal with.
David: Yeah, she and then you stabbed yourself with something
else.
Leila: Wire the wire brush and then my fingernail. Yep. Same
day, all of it. Yeah.
David: So she had like ever all of her fingers had had a bandaid
on him almost. But we're happy that she's done with it. She
still she's probably gonna go back and tweak it just because
it's gonna be sitting there looking at her. She's gonna see
something wrong. And there already
Leila: is something wrong. Oh, no. The duct tape didn't work.
Oh, no. So I was using duct tape to put up the light on the
skirt. And the duct tape. I woke up this morning and it was on my
floor.
David: So go back to the drawing board on that you may have to
sew it. I didn't have to sew pockets into the back of the
thing. We'll figure it out. We're gonna go on. No worries.
Oh, I just had an idea we'll talk about later. Anyway. Real
quick, we are a value for value podcast. Meaning if you get
value out of this show, send it back to us in whatever way you
see fit. Send us art send us back story ideas, anything you
want to send us, including cash money. We have a couple of
support options to help us pay for our server costs. And one of
them is value for value Bitcoin payments on the Lightning
Network and we received some boosts this week, some booster
grams. We received 888 sets from Kevin Hallisey. Today days ago
says for Leila because Adam curry and Dave Jones say she can
pass for a non or
Leila: nerd. And I love that. I love it. I can pass it on.
Because I really can't. i If you see me in real life, I have blue
hair and glasses. And if you look at my T shirt, it's most
likely a video game or a music artist. You've got like or
David: blue tip highlights. You don't have like full on blue
hair.
Leila: Well, it's my hair is still blue. It's got blue on it.
My hair is still blue. Half of it. Oh, it's over 30% of your
hair is a color. It's that color. In my opinion. Yeah, blue
here.
David: I just got rid of all the hair. I just decided I didn't
need any more Let it all fall out. That's what I did. Yeah,
but yes, they were referring to Episode 135 around the one hour
and 57 minute mark of the pie for podcasting. 2.0 Let me turn
it down a little bit because you're not level it because at
no Adam, Adam curry likes to master things very loud, which
is that school has his style. So here we go.
Unknown: It has caught. Fun Fact Friday has benefited greatly
from V for V and we love a road trip.
David: It would be great to have to have the two of them speak
for a moment about about their experience. So it's just not all
nerds. Sorry, nerds. Yo,
Unknown: David littler nerds.
David: She can do she can pass for a non nerd. True.
Leila: True. If I really try. I bet I can. But I don't intend on
it. Yeah, it's it's not. It's not not on my checklist.
David: But yeah, it was. I thought it was funny because
I've had a few conversations with Dave Jones. And I think
that he thinks I'm a nerd even though I'm not a nerd. I'm a
cool guy. Cool guy. Yeah, I agree. So we've got everybody,
you know, I had this conversation a lot, because
that's kind of like my default entrance into the IRC chat for a
lot of channels. Yeah, because what's up nerds. And people get
mad at you. Yeah, sometimes sometimes, depending on the
channel, people are like, wow. And they'll call me a nerd or
call me another name. And I'll be like, I'm not a nerd. I'm a
cool guy. Cool guy dot FYI, cuz that's one of my websites I'm
working on. And. And people don't understand that. Literally
everybody is a nerd about something. It just means that
you care deeply about a certain like you're very passionate. Be
a nerd about sports. You can be a nerd about your kids. Like you
just, you could be a nerd about cooking
Leila: your shower, cooking nerd architecture.
David: This is all just copia and we're just he Oh, hello.
Hello. I'm a pillow nerd. And nobody nerd like pillow nerds
but thank you for the 800 Ada SATs. Nice boost. And then we
got a another boost from first name person 3333 sets. The same
person Kevin Halsey. I believe it was fountain I could be
wrong. I don't have my hell up had pulled up.
Leila: I think it was found two I think I looked at your screen.
David: And the message is Double Magic 30 threes in honor of the
love and support. Both of you get from Phaedra question mark.
Question mark. I'm guessing the question mark is for spelling.
But that makes sense. Yeah. She deserves a lot of credit for
your creativity and joy. And she absolutely does. She does. She
is the silent third member of this podcast. He makes me happy.
She is all about us doing the show. She believes it's a great
bonding experience for us when we go live. She always sits in
the living room and listens and we can hear her giggling when we
start arguing or something. But let's let's move on to that.
That's it for V for V and thank you so much for the support.
Yeah, let's move on to some cheese.
Leila: Cheese time. It's cheese time. I was stupid.
David: What was like my pizza song earlier, we were waiting
for the pizza because
Leila: she was so as i Mom thought you were going to open
the door. But I was I was just sitting there. And you came up
to me and I was like the pizza is here. The pizza is here.
David: My pizza song had such a better to and then pizza's here.
Leila: It was exactly.
David: It was great. It's a top 40 hit. I just got to publish
it. So, okay,
Leila: here's the thing. Why is it called Top? 40? Why can't you
just make a
David: 50? Here's the lesson. I don't know.
Leila: Also, I think it's not even top 40 I think it's top 50?
David: No, it's top 40. Are you always top 40? I think it was
top 40 Because they were going for 120 minute time slot. And
that was I mean, maybe the average length of songs and
things like that was probably what it was. We could look into
that. Hold on. Oh my gosh, are you how are you? Actors? Look,
oh, and I'm
Leila: on Spotify, it's top 50. It's top 50 We're looking at the
top.
David: But on the radio, it was always weekly top 40. If you
average the songs out to three minutes a piece you're looking
at, you know, a two hour two and a half hour show.
Leila: We need to go back to having ones that aren't 30
minutes apiece.
David: Like the long epic songs. Yeah, three minutes is a good
length for a song. You know, you can start getting into it, but
it doesn't just drag on because there's some that just drag on
and on and on.
Leila: Okay, a
David: lot of them get kind of cheesy.
Leila: Oh my gosh, fine. We'll talk about cheese. All right. So
what do you have to talk about?
David: I've got I want to talk about cutting the cheese.
Leila: Like you do a lot.
David: Yes, when it's time for cheese to be sliced or cut for a
dish I I am willing to do that. I am willing to cut the cheese
as much as as many times as it takes. Oh. The proper way to cut
cheese depends on its size and shape. The most important thing
to keep in mind when cutting the cheese is to divide the cheese
so that everybody has an equal share of the inside and outside
of the cheese. Allow the cheese to attain these rules. We are
having a lot of dinner tonight. Yeah, yeah. Some of it was for
comedic effect, though. So yeah, I like to leave it in a lot of
times. Yeah. Allows us to attain room temperature before cutting
and it will be softer and easier to cut. It's wired cheese.
Sorry, use wire cheese cutters to cut soft cheese. Have you
seen The Wire cheese cutters? Yeah, that was that was like
built into the chopping block. So you could just like slide the
cheese across and slice slice slice. Keep in mind not to saw
the cheese but cut it in one fluid motion while handing some
while handling soft cheese, which is an extremely soft
texture. It's better to keep them it's better to keep them in
its jar and take some out with the help of his wife. Okay, so
really, really soft cheese. Oh, like the stuff that your mom
likes. She likes that real? Like yeah, like one of those like
crumbly, like feta cheese. And the one that starts to be you
don't want to touch it blue cheese like you want to use a
spoon to get an old moldy cheese and then there are specialized
cheese Cutting knives. Oh yeah. Cool ones. Yeah, the ones with
the like the little bush at the end is almost like a knife Nike
swoop not sponsor. Everything else. They gotta like, okay, no,
Leila: sorry. Thank you. Yeah, maybe that's just
David: not a fan anyway, that is just some tips on cutting the
cheese
Leila: called getting tricked by business.
David: I don't understand the super expensive shoes, but
there's collectors for everything. There's collectors
for everything.
Leila: Yeah. I'm not gonna go on another tangent because I don't
feel like it. The most popular cheese recipe in the United
States. Try and guess. Try and guess what it is
David: the most popular in the United States. The most popular
type of cheese, no. cheese recipe. Oh, and then something
that you cheese and mac and cheese?
Leila: Yeah. Bing, bing, bing, bing, bing mac
David: and cheese. Leila's had mac and cheese twice this week.
Leila: Oh my gosh. It's so good. I can't stop making it. You've
been Kraft?
David: Mac and cheese and salami. Oh, she's been exposed.
We bought some salami back and we needed like three things from
the grocery store. Right? And we've popped into Walmart to
grab it. There's like little local Walmart. It's a It's
basically just a grocery store. If you don't want
Leila: me to eat the salami, you need to stop buying the salami
and No, but
David: I'm like, hey, they got Salamis on sale. The chicken
breasts was on sale like the lunchmeat style. The whatever
flavor it was, and I bought, I was like, hey, you know, it's
always good to have sandwiches around. Right? And I buy the
salami and I'm gonna make me a big ol salami and like mustard
and just a whole sandwich. And I get like one slice of the salami
because Leila is putting in her ramen. She's putting it in her
and her mac and cheese. He's just eating it right out of the
bag.
Leila: Look, I like salami.
David: It is the cheap Walmart brand has a lot of
Leila: good. It's a good type of salami. It it has a good it has
a good taste, too. It's not overpowering. Yeah, some salami
can get overpowering. Yeah, it's the best salami. I love salami.
Okay, anyways, not enough about me liking salami, pepperoni and
cheese. The way I'm making macaroni and cheese. I use the
DIY mac and cheese. I'm not saying the brand name is just
DIY,
David: the standard blue box, one that you're thinking about?
Yes. The ones the
Leila: powder. I cook it up, you know, I don't put a timer on. I
just do it until it feels right. And then I put Of course, like a
half a stick of butter. And then just eyeball the milk. Mix it
all around, put two or three slices of the Buddha in there.
And then mix it all around. I keep the burner on. I like half
eat. So I could just make mixes easier. Yeah. And then I put in
the powder mixed all around. And then serve it up. If I have
bacon, I'll put it in there. But didn't have bacon. So we use a
Lommy.
David: Yeah, they can make it mixed in with a mac and cheese
is a good. It's
Leila: a good one. Also, we discovered this while we were in
the quarantine, that if you put peas and your mac and cheese,
it's really good. Put peas and rockin cheese one day. It's
really good. I really like it. I enjoy it. It is pleasant.
David: That's better for you than not having some pleasant,
some kind of nutrients because mac and cheese has zero
nutritional value
Leila: or if you put broccoli in it.
David: Oh my gosh, it's so good. Oh, that's that's pretty good.
But cheese on broccoli is good anyway.
Leila: Yeah, it's because it's good. It's good. It's good.
David: So what is what is your favorite kind of cheese?
Leila: I like brie. Really? Yeah. I also like have already.
I like Brie when it's like with jelly and crackers. But
David: I like American cheese. And I gotta say I like the like
individually wrapped slices that are barely, barely the barely
legally allowed to call themselves cheese.
Leila: Because that's what I grew up on the ones where you
can't tell if you took out the plastic or not. They just
David: Yeah. And they just they melt that to me. They melt good.
Like you put them on a sandwich. You put it in the microwave for
like three seconds. Because it was easier to do that. I know I
get that and I know that it's not good for me and I know that
it's probably really bad for me. But that's the ones that I liked
the taste of the best. Now, I do like a good pepper jack. And I
projects pretty good but once in a while blue cheese. I only like
it like as a seasoning. I hate it. Um That was weird.
Leila: Mine do the same thing. It's just the
David: Windows Update. Probably Probably. Yeah. My computer just
did something funky. Oh
Leila: my mind studying. Oh, well. There are over 2000
varieties of cheese.
David: I believe that. Yeah. I believe there's
Leila: a lot of varieties of cheese. If you go to cheese.com
they have a huge list. Yeah, look it up. Look it up. It's
amazing. I have cheese Hold on.
David: There's a cheeses side eighty.org Heck yeah. Well, I
found I found the National Historic cheesemaking
center.org. Awesome. That's what my facts are from.
Leila: People will do anything, man.
David: I got we got to start making national historic blank
centers, like where the blank is just like random things and
copying this cheese site and just changing up whatever it is.
So how long do you think she's been around?
Leila: I have it's been around since 8000. No. 6000 BCE?
David: Yeah. Eight to 10,000 years ago is what? What I'm
getting from the National Historic cheesemaking center.
Well, that's not 1000 BC. Yeah, I understand that. I said eight
to 10,000 years ago. That's not 6000 6000 8000 BC. What? That's
6000 to 8000 BC. So 1000 years ago was 6000. BC.
Leila: Oh, 10,000? Because we owe 1000. Yeah. Were you? That's
what I said.
David: No, you are things match because this this says 8000
years ago and use 6000 BCE to use that 6000 BC, which is 8000
years ago, because it's now 2023. So 2000 years ago was
around zero. Right? And then you go back from there and other
6000 Why is your brain not working right now?
Leila: I thought you said eight No, I think you said 800 to
1000. Oh, no,
David: no. Oh 8000 to 10,000 years ago if I did say that. I
Leila: apologize. You did and my brain just interpreted.
David: So basically, we don't know. Right? We don't know
exactly when people started making cheese.
Leila: Yeah, man. So men, Joseph barely made it in like 208
David: G's. However, the art of cheese making is referred to in
ancient Greek mythology. And cheese making evidence of
cheesemaking has been found on Egyptian tomb murals dating back
over 4000 years,
Leila: man how they know they it's a circle
David: that I there's there's theories that we can go into on
a silly speculation Saturday, if you ever want to do this, about
how we know these things, and how accurate the processes are
for determining the age of things. But we're not going to
go into that on the cheese episode. Okay, we're talking
about cheese tonight. Oh, we were talking about it in the
car. And we were talking about how like, people found out that
you could eat cheese. And we determined that it was probably
it was probably a dare. I was probably like, hey, hey, that
milks really old and it has become solid. And it stinks
really bad. You should eat it.
Leila: There was an episode of Evan and Caitlin where they made
cheese. Oh, yeah, I'm gonna be honest. ASO did it. But that
channel doesn't exist anymore.
David: We can make cheese we can. It's not really it's not
hard to do. What? making cheese is not hard. We'd like milk and
a culture of some kind.
Leila: They use citric acid.
David: Okay, and someone else want to say we made cheese in
like middle school.
Leila: You probably made butter.
David: No, I remember making butter because we went out to
the one of those historic places. And they had like the
reenactor people out there. And they had this chick out there
turn and butter. And she was you know, anyway, by the time we got
to the end of the tour, they brought us like on a big wooden
cutting board the butter that she had turned and they had his
tasted on little crackers. And it was horrible. And then they
added some salt and mix it up. And and then we got some more
and it was amazing. So that salt, it really makes a
difference in today's sponsor, Butter. Butter. So yeah, um, and
this this kind of, you know how it came about
Leila: Renee? That's what it's called Renee r e n n et
coagulates the milk.
David: Okay. So another Another possible explanation for the
discovery of cheese stemmed from the practice of salting curdled
milk for preservation purposes.
Leila: Oh, so I was
David: almost honest. Another scenario involved the addition
of fruit juices to milk which resulted in curling the milk
using acid from fruit juice. So that kind of
Leila: Yeah, go ahead. So I was looking at my facts and I was
like, I went to cheese.com and forth and I was looking. Plus
you had all the cheeses And one of them was a liquid. UK. Yeah.
Okay. I was looking at one of them's liquid. So I was like
that. Does that count of the cheese? So I looked it up, I
looked up, what is the definition of cheat? What makes
a cheese a cheese? You know, and I found I didn't find it
immediately on the first page of Google. But I looked at the
little other questions asked, you know, and it was let's see,
cheeses are ripened or unripened, soft semi hard or
extra hard product, which may be coated in, in which the whey
protein in casein radio ratio does not exceed that of milk
obtained by coagulating, wholly or partly, the milk protein,
skimmed milk, partly skim milk cream, way cream, or butter
cream, or any combination of these materials through the
action of Rene or other suitable coagulation aid agents. So it
just has to be like coagulated milk.
David: Okay. But like, the processes involved, and what you
add to it, or take away from it will determine what type of
cheese it is.
Leila: Yeah, okay. Yes. Okay. I'm not cheese expert.
David: Well, yeah, but that's why we do the show so we can
learn this stuff. So we can, I thought it was a really good
question that you asked. Yeah.
Leila: Because I was just wondering, what makes just
cheese that doesn't look good cheese,
David: because milk, they're also they're so vastly
different, like, the cheese curds that you fry. And they're
like, squeaky versus feta cheese, which is just like this
lumpy mess. It's just a mess. And then you have these bricks,
that cheese like the really good Parmesan. And like the Parmesan
Reggiano. That's like $3,000 for a wheel or something like that.
And it's like rock hard, you know? And that's the one that
they like, grind in the little grinder at the Olive Garden, you
know, like, say how much cheese you want. And then inevitably,
somebody that tables like, oh, you can't put it off on there
for me, you know? And, and I'm just like, No, thank you. I
don't want any cheese. Because I'm not a fan.
Leila: Oh, I should blue reds and like so the cheese Oh,
looking at that was liquid is called Air egg or egg it's made
from mayor's milk. Mayor mayor, Ma Ri E.
David: So it's a horse milk. So type of horse in that type of
horse. What's the wait,
Leila: hold on there. So I think the female horse smoked to us.
David: Was like Mara, horses of the males. It's not that I'm not
aware of. It's also called a mirror.
Leila: So it's a soft artisan cheese. It's creamy and sour.
Creamy and sour. Horse cheese
David: Oh my gosh.
Leila: It's not vegetarian.
David: It's not vegan stuffing and brah Oh my gosh.
Leila: Oh my gosh, I've called Eric is a i r a g if you want to
look it up. Oh my gosh.
David: I mean, I assumed horses have milk. You know? Because
most mammals do. But I just never thought of cheese, cheese
and of course milk. I mean, we could we could try it. I mean
goat goats milk as far down the road. They got a couple of
horses down the road here.
Leila: Not wild but oh my gosh. We can knock on the door and be
like hey, can we milk your horse?
David: Hey, buddy. I bought a bucket and a little stool.
Leila: Mind if I go milk your horse Oh my gosh. All right.
Enough about that. Cheese takes up 1/10 of the volume of the
milk it was made from
David: Yeah, because because most was water
Leila: way water so it's really like a crisp way water. No Yeah,
it's got to be whole milk. Could be whole milk. No talking about
whole milk as milk whole milk
David: as milk milk which is whole Yeah. comes out of the
cow. Yeah, it contains
Leila: milk water. Whole milk.
David: has water in it what do you what do you think milk is?
Is what do you think milk is? I get that
Leila: I'm gonna cry. It's just milk. It's it's way animal fats
way and nutrients and milk and water. Milk. Okay, I'm stressed
about why are you stressed? Milk, it's just
David: okay. We can run it and we can run an experiment, right?
Where we can boil some milk and catch the particles that come
off of it.
Leila: Milk powder.
David: If you catch the particles that come off of it,
and let them drain into a cup, that cup will be filled operated
milk with water. What's left? What's left in the in the the
boiler will be evaporated milk. Evaporated would have evaporated
milk is milk. Yes, that it has had the water evaporated out of
it. Right. So there you go.
Leila: I thought okay, I had no idea how evaporated milk was
made. I thought that they just had somehow
David: they tell you in the name of the product, how they make
it. That's like say that's like saying I don't know how they
make boiled peanuts
Leila: would just kind of somehow control the evaporation
of the milk. And they took the stuff that they evaporated from
the milk and settled that and I was like, how was it those so
thick? How do they evaporate that they
did it man.
David: Well, now you do now. Now?
Leila: What is milk? I'm still looking it up the chemistry of
cow's milk.
David: Oh, no. We're not going that deep. Are we?
Leila: lactose? Uh huh. Calcium.
David: Uh huh. Fat. Yeah.
Leila: Minerals.
David: All right. proteins. Right. Water. I just hold no,
no, it's good. No, it can't be wonderful. People. I've been
your dad for 75 years. I have been your dad for seven. How
many times? How many times? Have I been wrong?
Leila: have you actually been wrong? Very many.
David: I have. I have not one very many ever very wrong about
very many anything very many. One time I thought I was wrong.
But I was mistaken. very minute. That was not wrong. That was
right.
Leila: Milk. Is milk. All right. Not water. Were so she's
David: getting a little okay. No,
Leila: I know. Okay. What do you make? So whole milk? Whole milk
is just the milk that comes out of the cow with pasture as of
course. And then.
David: So not everywhere?
Leila: That's an American. True. True, but when they make like
2%? Do you just add more water? Yeah. So
David: they was Do you know what the percentage is? of whole
milk? If 2% is 2%? Do you know what the whole whole milk is?
Whole? Milk. 2% refers to the percentage of milk fats in the
milk 2%. Milk has 2% milk fats.
Leila: So the non watermark, right? So
David: do you know what the percentage is? On whole milk? Do
the math, it's 4%.
Leila: So let's just double.
David: I used to know somebody who would buy half a gallon of
whole milk and mix it with half a gallon of water. So they would
get a full gallon of 2% milk. For the price. Hey, like that,
for the price of half a gallon? I get that. We should do that.
That's not really how that works. But hey, it worked for
them. It worked for them. They were happy with their results. I
was like you're getting more of a skim milk than a whole you
know that 2% But it's fine. If that's what you like, at least
you're getting a little bit of milk. Oh, yeah.
Leila: So this fax site that I found, ah contradicts itself.
David: A I probably wrote it. Maybe I is the more I use it,
the less I am impressed with it. Yeah. It's good for some things
like one of the things that I found it was good for was meal
planning. It was actually really useful for meal planning. You
tell it your dietary restrictions or allergies and
stuff like that. It'll avoid those things. You can tell it
keep the number of ingredients for each meal down. And
basically it just anyone else is doing a search on the web.
Leila: And this was written in 2018.
David: Okay, well, I don't know how too many facts about cheese
have changed since 2018.
Leila: I know. But AI you know? Yeah. So fact three on the site
on cheese house.com says people of Greece are the largest
consumers of cheese worldwide, and average person earning
greasy cheese. average person from Greece consumes around 27.3
kilograms of cheese every year. About three fourths of which is
feta cheese. Let me look up the conversion. Point three,
David: because that's that's like saying, you know,
Leila: kg two lbs
David: 40 6060 pounds of cheese a year. 50
Leila: pounds a year? Oh, every person? Well, yeah, 60 pounds of
cheese for each person. But in the same facts sight. Hear me
out. Facts 19 US per capita cheese consumed consumption is
about 34 pounds per cent per person. That's a lot of cheese.
That's more than one full time. Cheese during the average
lifetime to separate countries.
David: Hold on. Okay, go ahead.
Leila: The French eat the most cheese. So putting away an
average of 57 pounds per person. So what
David: the Greeks eat the most cheese, but the French eat the
most cheese. Yeah, gotcha says okay, well, hey, you know, they
probably just did what we do and went and scraped a bunch of
sites for information to their quote, unquote, own content.
Leila: They probably like did it over a span of like, a few days.
And
David: there's one there's also scripts that do it for you to
like, go and scrape other sites because I saw one of the sites
you were looking at, has literally the same thing is one
of the sites I was word for word, same type of bullet points
and everything. So one of those sites scraped the other site.
Cool. So that's how it be on the internet people trying to get
them clicks because you know, clicks
Leila: I thought it was funny. What the world runs on this, the
comment right here from a person with just a keyboard spam name,
says FX three says the Greeks eat the most cheese will affect
19 says the French eat the most cheese made me look at it. And I
was like, Oh, it does.
David: But if the if it's correct, the Greeks eat more,
three pounds more now. That's, you know, on average, not like
every single person eats that much. There's one guy that eats
90 pounds of cheese a year and one person that eats 12, you
know? Yeah, so it's on average. Which brings me to averages. We
were talking about this this week. And this is a fun fact. On
average, everybody on the planet has less than two eyes.
Leila: Yeah, yeah, think about it.
David: Because, you know, let that sink in. Way more people
out there with only one eye than there are people with three eyes
Leila: in. Whenever I hear, let that sink in. I always think of
a photo to just sink outside someone's house. Like let that
sink in. Let that sink in. I don't
David: have my noise.
Leila: Oh, I was gonna get a trombone and sad trombone.
Saxophone is
David: going to be playing saxophone in bands. Next year.
I'm going to be a band kid. She had the option of playing a
trombone for a saxophone
Leila: or clarinet or blame.
David: So the saxophone and ended up winning out but I was
like, if you do the trombone, you could do the sad trombone
live on the show. Right when one of my jokes fails.
Leila: Yeah.
David: Right. But more trombone or better. I had something else
I was gonna say about cheese. And it's totally slipped my mind
go ahead. Cheese can
Leila: be made with any animals milk. Any mammals milk? Any milk
that mammals can any milk the animals? You can milk you know
David: that they're talking about milk making cheese with
Roche milk.
Leila: Papa Roach.
David: Yeah, they're going to cut it into pieces. It's their
last walk, walk. No, yeah, yeah, it'd be tasty. You can make
cheese because I mean, it's just the same. Same process. How do
Leila: you get a milk? A roach?
David: I I really don't want to think about it. Is it going to
be the same
Leila: way the milk with blending them up? Right. And
then sifting them? Probably. Probably. Okay. I love almond
milk. Yeah, she likes
David: the almond milk. I'm not a fan. She's great. It's just
off. But I don't like regular. I don't
Leila: like regular milk all that much. If it's in something,
I don't want to taste it. But being lactose intolerant for a
little while. It went away.
David: Yeah, it went away. Intolerance weird if you're out
there and you're lactose intolerant and you never touched
dairy just because you don't want to have a incident every
once in a while you know you'd use cheese just see what
happens. Yeah, my goal adventurous if you're if you're
like a teenager, you know and you're still growing And then
things are changing
Leila: because for about a year there I was lactose intolerant
like badly.
David: Yeah, I couldn't slightest bit of dairy boom
problems.
Leila: Yeah, like after like a minute. Yeah. And then now now I
can just eat ice cream
David: is awesome as we've done this week, and it was fantastic.
Leila: It was it was amazing. But I have been through my fair
share of milk substitutes, soy milk growth. Oat Milk. Tastes
like regular milk in my opinion.
David: I didn't try that. I didn't try that. Yeah, almond
milk
Leila: tastes like almonds. And if you liked the taste of
almonds, it's amazing. Feeling
David: like I tasted the almond milk and I didn't like it.
Because I tasted it. Just, you know, in a cup. Yeah, but I feel
like if I put it in my coffee, I wouldn't notice
Leila: the difference. I feel like mom didn't have coffee one
time because we didn't have any regular milk. Right? We saw mine
and she didn't like it.
David: She doesn't like any kind of like nutty. Yeah, anything.
Oh, I remember what I was gonna say about cheese. So Chipotle,
the restaurant chain, right? There was talking about how they
use natural ingredients and all this stuff, right? Well,
somebody got a hold of the recipe for their queso. Epi, you
can't really make queso. That is a good consistency. Without
regular cheese out of regular cheese. There has to be this
certain additive. That's not you can of course cheese. That's not
technically natural. Right? Yeah. And everybody was giving
them crap about it. Because they were like, Oh, you're saying
you're all natural. But your cheese has this thing in it and
it's not natural. And Chipotle was like, Well, you're right.
But if we make it with that stuff, they're like, you gotta
make it with NAFTA. Okay, so they changed the recipe to an
all natural recipe for their queso. And it was so bad. Fine.
It was so bad. Vishal
Leila: foods if it tastes good. In my opinion, if it doesn't
kill me, and it tastes good. I'm fine with it. Yeah, food.
David: It's a quality of life thing. If you eat all natural
and organic and locally grown stuff, it is healthier for you.
Leila: It's healthier for you. So you're gonna have a but
David: it's something you gotta change. You know, you got to
choose and it's up to each person. So yeah, but yeah, so
anyway, to uphold eight went back and went back to the other
recipe because everybody was like, You know what, I think
it's okay, if you do not all natural on that one thing. You
know, just that one thing you can you can go back to the old
recipe. Yeah. One of the places around here that Mexican
restaurants has this Cerrito. Okay, so,
Leila: oh my gosh, it's,
David: it's heavenly. I will get like the cheapest entree on the
menu. Just to make sure like if we have a limited budget for
that meal, where it's most times what do I don't like give me a
water and the cheapest entree you have and the Teresa?
Leila: Water. Oh, good. beef taco. Yeah.
David: A single beef taco. And the Teresa, because it is so
good. It's just got that. That spicy sausage mixed in with it.
So good. Yeah. The reason is Phaedra and Leila get mad at me
when I mix it up. We do because
Leila: you gotta leave the chunks in there. You gotta
David: chunk the sauce that the trees was cooked. Then you got
to mix in with cheese. So you get it in every bite.
Leila: Maybe you should just by yourself a Therese Oh, damn,
David: I may. I may. I may just do
Leila: that me and mom can have a good life.
David: You want a good life? You want your own cheese dip?
Cheese. We're
Leila: getting our own cheese dip. So Pizza Hut is the largest
cheese using fast food. Place.
David: That makes sense. Gotta put a lot of cheese on pizza.
Yeah.
Leila: And it says it uses approximately 300 million pounds
of cheese annually. And then it says mostly on pizza. And I'm
like, what else? Do they use it on? Man?
David: cheese bread. sub sandwiches.
Leila: Pizza makes sometimes depending
David: on the Pizza Hut. Yeah, I used to work at Pizza. Oh, they
have things that aren't pizza.
Leila: You know, I never knew that. You worked at Pizza Hut
until like a week ago.
David: You didn't know work. Just staples either.
Leila: I mean, other than the Pizza Hut, like, right?
David: Yeah, I've worked, worked a whole lot of places. I was a
postmaster at a contract postal unit. I have an accountant. I've
worked at Pizza Hut Outback Steakhouse. I was an accountant
right after the post office when I worked for on the base. Oh my
gosh, yeah. I've done medical coding and billing. I've done it
work. I've done voice work. Speaking of which, little thing?
I've got a big audition coming up right after we get back from
vacation. I will give you more details about it. If I get the
part. And I'm legally allowed to stop talking about this. I'm
pretty excited about it. It's a big deal. And I might be voicing
a character. That's going to be pretty cool to voice
Leila: Yeah. So trying to get you to not say
David: well, I don't want to jinx it and also There may be
non disclosure agreements. Yeah, sometimes they do that. They're
like you can't you can't announce this until this date or
whatever. Yeah.
Leila: So it's it was June,
David: June. Right now
Leila: right now. Yeah. It's National Dairy Month.
David: National Dairy Month.
Leila: Yeah, it is.
David: What I got that's great because we're doing butter and
cheeses. Right? We are on it. We are on it. And we didn't even
know until just now we are
Leila: on it. The last week of June is national cheese week.
Weight dairy months and cheese weeks what
David: Oh, Dairy Month and cheese. What is their butter
week?
Leila: When is butter week?
David: That's Monday, March 11. through Sunday, March 17. So
right before my birthday guys. Yeah. And right before my
birthday. I need to start having a butter week celebration every
because I want you to put it in the calendar like right now.
Butter week.
Leila: It's called mass Lin. It's
David: Maslenitsa. It's a holiday, huh?
Leila: It's butter week. All right. Cool. Okay, cool. All
right. The week of butter. I love that. So cheese weaken
butter week, Dairy Month.
David: Okay, well, I think are you about done for the for your
fax, you got some more stuff to talk about? I don't want to miss
anything. Because this has been a riveting conversation. Right?
Leila: You want to talk about it with me? I can send you the
link. Because there's a lot on this one. Copy up and it's
cheese house.
David: Oh, no. Others one. Okay.
Leila: Yeah. Fourth one. No.
David: Cheese house. There's so many facts about chi is
Leila: I know, right? It's amazing. I want to keep talking
about this. This is gonna be a longer episode.
David: That's fine. We don't have one next week. So yeah, get
you extra crime to get 10% off of promotions. No, thank you.
Leila: I don't like saving energy through me.
David: Okay, did you start at the top?
Leila: Ah, yes, I believe so. I'm at number. I'm kind of
skipping around a little bit. All right.
David: So how about the world's most expensive sandwich? What?
And I feel like this is there's more expensive ones now just
because every restaurant wants to have the world's most
expensive sandwich, you know? Yeah. It says world's most
expensive sandwich is serendipities quintessential
grilled cheese. Made with Obama. Khaki to cover vowel yo poda
lico cheese grilled cheese Obama's sandwich, the grilled
cheese Obama.
Leila: Think or it's just me. Grilled Cheese Obama sandwich
David: Anywho. Really a rare Italian variety made from the
milk of free ranging cows fed on a diet of fennel grasses and
wild strawberries looks amazing with a truffle spread and gold
flakes. That looks amazing. It retails for $214.
Leila: I don't get the appeal of gold flakes.
David: It's so they can push the price up it is
Leila: but it's so stupid. You just poop it out,
David: though. There's a t shirt. There's a t shirt.
There's if you don't eat expensive food, you just poop it
out.
Leila: Like you don't digest it. It doesn't do anything amazing
for your body. It's just you're just it just passes right
through your bone mineral into your
David: digestive system through the digestive system into the
sewer system into the water treatment plant to clog up the
filters. Exactly. I wonder how much gold is in the filters the
sewage treatment plant I wonder if we could like borrow them and
scrape all the gold off
Leila: with the boop boop, find some
David: gold flake $2 wouldn't get $2 gold from the gold leaf
is the worst. Practically nothing. Yeah, only thing I've
ever had. I think I've had a dessert with a little gold leaf
on it. That was like a piece of chocolate and then there's a
liqueur called Gold slaughter. That is has little flakes of
gold.
Leila: Someone actually did an experiment on like YouTube
shorts or something. It was like how much money is worth the gold
in gold lager and they sifted it out and got the gold and took it
to a place to sell it and it was like $1.30 Yeah. It's like it's
really not worth it. But
David: that's cork in the bottle is worth as much as I know
right? gold flakes because it's just fun to look at custom made
cork.
Leila: I mean it is it's fun to look at but you just put it out.
David: So real quick going back to Pizza Hut. I learned while I
was working there that an extra cheese pizza is like they don't
want you to buy that Why because it's more expensive teas is the
most expensive topping per pound. Yeah. Because the you
know, it's just it's an expensive product and that was
one of the things about like Starbucks. Like, you look at how
much milk they put into one of the you know what at large I
don't know what you call the largest Starbucks pretty sure.
Leila: I don't get their sizing well. Okay, so
David: venti is the large one, right? Yeah, venti is 20 ounces,
which is venti. 2020 Did I just blow your mind? If y'all can see
her face? We got a we asked her to and video.
Leila: Like I forgot,
David: but it's, it's almost all milk, a lot of their drinks. And
milk is expensive. So I kind of get it, you know? Yeah. Now does
it justify, like $7 were lowered now, but I don't really see that
I see. Like, you know, four bucks or whatever. It to me like
Starbucks is more of a dessert place than a coffee place. So
coffee flavored desserts is essentially what you're getting
there.
Leila: I just got an update on my computer that says that our
printer can't be upgraded.
David: Oh, our printer is so old. It's so
Leila: old is said it can't be repaired as a four 423. And it's
616 23.
David: Yeah. Yeah, I think it might be a printer. Printer.
Well, yeah. Luckily, printers are cheap. At my time working at
Staples. Did you know? Did you know that? The companies that
make printers lose money on every printer they sell. They
what? They sell the printer at a loss. So like, let's say you're
buying a printer for $100. It costs the company who made it
more than $100 to make that printer. Wow. Not really. It
cost them more than however much staples bought it from them for
Yeah, like you know, Staples makes their profit but like HP
loses money on every printer. They make it up on the ink. Hmm.
So because the Have you seen the prices on printer ink? Yes. Like
it's ridiculous. Yeah, like what is it? It's like colored ink
colored ink. For a standard inkjet printer. I want to say
you're spending between 30 and 60 bucks for ink cartridge.
That's what I've seen, depending on if it's the XL or whatever.
These are. I haven't bought one in a while. But the ink for
inkjet printers is still color mixed by hand.
Leila: There's I think we did that
David: episode. Yeah, we were linked to there's a dude,
manually mixes it. And I'm like, I feel like a robot could do
this. I feel like a robot could do this job. You know
Leila: one of those YouTube channels that you just start
going into a YouTube deep dive and you see
David: it's called a rabbit hole. FYI.
Leila: I know. rug cleaning video. Oh
David: my gosh, I can't believe we wasted four hours watching
rug cleaning.
Leila: One night. We watched rug cleaning videos from dinnertime
to 11 because we were we were in it man. It was all three of us
sitting on the den couch, watching rug cleaning snacks,
David: drinking, drinking decaf, watching some rock. It was
amazing. We wanted to shut off our brain.
Leila: Yeah, no, I see I saw a channel. I fell asleep to one
time it was just the student making pain. He had the stones
are like the pigment. Ah, he would take it and he crushed it
up really good was his like crusher is more mortar pestle.
And then he dumped it out on a little glass pane on his wood
table. And he'd mix it around and he make a little a little
cup with a cup in the middle of the pigment and pour like two
different liquids in it. And he would like roll that around with
his little glass flat thing.
David: I almost and it was so satisfying. I almost started to
make my own fountain pen ink one time. I looked up some recipes
and stuff. But then I didn't Yeah.
Leila: That's usually how it goes. Yeah,
David: I'm like this This seems like it'd be I'd make it but it
wouldn't be very high quality. Yeah, and I would just regret
doing it. Oh
Unknown: oh, how? Oh
David: oh boy, he's
Leila: anyways. What was he saying? Starbucks cup sizes?
Yeah. Tall means large. No.
David: No tall mean small. Tall means large. No.
Leila: Okay on the on the sizing. It's tall Grande and
venti. It's small, regular and medium.
David: I mean small, medium,
Leila: large. Yeah, but tall. Me means large. Oh, and another
language or language, gotcha. Grande means large, right? And
then venti means 20. But I get that one because it's 20 ounces
because it just blew my mind. But why do you have to largest
David: everything a lot because they had to have their own
little way to do it. What used to bother me and they've the
most places have pulled back from this now. They used to have
like, they got rid of small completely. So they only had
like medium, large and extra large. And then they it makes
the big game small. They even went a step further and got rid
of the medium and said large extra large and mega jumbo or
whatever. That means largest small. You're just and for a
while there. I would just go into place and they would like
what size drink do you want? I would just say the biggest half.
Of course, they
Leila: always get the medium because I don't drink that much
David: at at our local gas station. That's pretty much
pretty much the one we stop at the most their largest drink is
like this, like the size of a mini fridge.
Leila: It's a tub
David: and it's just enough. It's just enough
Leila: for you. Yes, I get the
David: medium. No, I get I honestly I get the step down
from the largest. Because that big one it's just too much.
Either at our local it's flat by the time our local
Leila: gas station place we have small, medium, large, extra
large, extra extra large jumbo extra jumbo Ultra jumbo you
know, it just keeps going up, man. And what's
David: funny is like all the same price. Yeah, that's what's
hilarious.
Leila: Like five cent difference. It's awesome.
David: So this isn't cheese talk. Um, yeah, we should
probably go back into the cheese. If you want to
mozzarella is the biggest selling cheese variety in the
US. Followed by I'm not
Leila: surprised cheddar. Yeah, I'm not surprised.
David: Well, yeah, because it's a pizza. And we were just
talking about how Pizza Pizza uses so much mozzarella cheese.
Yeah, and mozzarella is just good. Is mozzarella the string
cheese? Is that what they use for the string cheese? No, I
don't think so. But I'm gonna show some other kinds of yeah,
look that up because I don't like St. Oh, I was cheese
anyway. But string cheese particularly bothers me. And I
don't know why.
Leila: I don't like that. People use their fingernails. It's
mozzarella cheese. Use their fingernails to pick it. Yeah,
like use the ball of your finger. Like the heel part of
your finger. Yeah, I think pad of your finger. That's just
don't use your fingernail. Your fingers are dirty. I don't care
if you clean. It
David: doesn't matter if you clean them or not. Because stuff
gets up under there. And I keep my fingernails very trimmed.
Leila: Yeah. So it just disturbs me when people shove it in your
mouth. Like that's not offspring she's supposed to eat. And it's
weird.
David: He's supposed to he likes spaghetti. So she's like, put
the end end and I don't
Leila: know, my fifth grade class that he would bring
stringy cheese every single day to school. And he would just
take bites off of it. Bite it. Bite it. We
David: would just eat it. Well, you know, hey, that's how he
wants to eat it. It says just like if I kick cats as well as a
single bar.
Leila: He got held back because his mom but anyway
as a country us produces the most cheese in the world
annually. I believe it. We aren't. We produce a lot of
stuff. I
David: think Wisconsin I think one of the VAX I had on the
history of cheese. National Historic cheese making Center
said that Wisconsin produces like 25% of America's cheese.
Leila: Wisconsin needs to calm down. Because
David: there's another t shirt.
Leila: Wisconsin needs to calm down because I
David: don't Yeah, here it is. Here it is. No offense. Good.
Leila: But Wisconsin people
David: she about to say the most offensive.
Leila: Wisconsin people are all about their cheese man. Cheese.
Just calm down. You don't like cheese that much? It I get it.
Your state is the cheese state. But we get it bro.
David: A massive part of their economy is built on cheese.
Leila: I know so you don't get to where cheese has made a couch
cushions. Wisconsin rant was rant about every single state if
you let me but there's my Wisconsin one for the day.
David: Okay, oh man, we could format an episode like that. We
could format state rant eight rants, but you're gonna get
facts in the middle of the rant. Yeah. Wisconsin needs to calm
down with their producing 25% of the country.
Leila: No offense to you if you're a Wisconsin listener, if
you're a Wisconsin listener, but the cheese down
David: King of Wisconsin. Wisconsin's leadership and dairy
and cheese making continues Wisconsin's leadership. And they
just say the same thing literally say twice and that
will be continued in the latter part of the 20th century and
into the 21st century. Improved breeding and livestock nutrition
ever voted in Lord resulted in large increases in the quality
and quantity of the milk supply. Approximately 11,000 dairy farms
and 1.2 7 million cows, each producing an average of two,
sorry, 21,436 pounds of milk annually. Wisconsin cheese
makers use 90% of the milk supply to produce over 2.8
billion pounds of cheese. billion billion with a B, that's
a two and then at eight, and then 3456789 1011 zeros. You did
it? I did it. Wisconsin has more skilled and licensed cheese
makers than any other state. To become a licensed modern day
cheese maker in Wisconsin. The prospective prospective
candidate must complete a course and dairy and food science and
pass a comprehensive exam. Cheese Makers and training are
also encouraged to work with an existing cheesemaker as an
apprentice. Modeled after programs in Europe. Wisconsin is
the only state to offer cheesemaker the opportunity to
become a master cheesemaker. So there you go, they that's some
cheese. They've been making cheese for 180 years in
Wisconsin. Wow. Over 100 navies where it says
Leila: they need to calm down
David: 2025 Yeah that I finally found it. It's on the National
Historic cheesemaking center.org Website 25% of all domestic
cheese in the United States is is poised to meet the present
and future demands for quality and variety cheeses from
Wisconsin cheese as our culture
Leila: we know we know you get a culture
David: culture so you gotta have a nevermind nevermind don't
worry about it. So I think I think that wraps it up for what
do you have any more Wisconsin rants?
Leila: I can go all day. But some fried cheese is my last
one. Okay, so we can we can round it out for this one. Okay,
some varieties of cheese help prevent tooth decay. It promotes
the flow of saliva the elimination of sugar and acids
from the mouth. I hate the word saliva
David: don't stop saying it. I don't like it. You know what
other what I hate
Leila: coagulate. Oh, oh, it's such a good. curd. Curd is a
gross word.
David: And your mom goes to Wisconsin sometimes. And she
comes back and she brings cheese curd.
Leila: Wisconsin and you can't stop talking about cheese is
what I'm talking about. Stop go into Wisconsin. She was making
you go to Wisconsin. She
David: gets she goes to like this place and it's literally
just a store was
Leila: like shut up about the cheese. We know that you like
hey,
David: I have been to hot sauce stores before. I know. And I've
been to beef jerky stores before but at least the
Leila: whole state isn't like yo hotdog. Whoo. Oh, my hot sauce
has that because
David: I see what other states are just like Yuna. They're
known for like, Idaho. Potato potatoes
Leila: is just Texas cowboy hats.
David: Texas. Oil, oil. Yeah. Now oil and Bitcoin. There's a
whole lot of Bitcoin miners out in Texas, Michigan with their
mittens. Now Michigan's got a lot. They got the auto industry.
They got
Leila: Minnesota with their Canada, Canada with their maple
syrup.
David: That apparently they've been vaporizing and send it up
to New York down to New York. All that maple colored smoke.
They got amazing. That was crazy. 3000 miles away. Yep.
Anyway, we're not gonna get into that. So it's
Leila: like at least except not because we don't want to put
that out there. Now. That's what we keep in the dinner. The
dinner meal.
David: All right, everybody. Thanks for Thanks for hanging
out with us for over an hour. We appreciate it. Like we said no
show next week. We're on vacation. You'll have a
fantastic first day of summer next week. And we we hope you'll
visit our store at store dot fun fact. friday.com Did we get any
more sales that we mentioned the two shirts? Did we I think we
did. Yeah, we mentioned that already. And we haven't got any
more sales. Is
Leila: it dude, the washer?
David: Oh, yeah, we got a we got we'll post a picture of the
dude. If you follow us on Mastodon you've already seen it.
Yeah, one of our shirts was out in the wild at a party and In a
bowling alley, the cod pastor shirt. So
Leila: awesome is so amazing. That's fun. And makes me smile.
David: Yeah. And hopefully we'll have the chapters out before we
get before we leave for vacation. This vacation we are
going to be off the grid where we are gonna be losing internet
service, most likely, and cell service and all that so we won't
be responding to anything for until we get back. So bye. Bye
everybody. Oh, yep, don't get Yep. Oh, no. Oh,
Leila: you know, I can click it. Yeah,
David: the buttons Unfortunately now. I can just I can reach it
Kyle Hebert: is and you can hear your production RIGHTS RESERVED
unless otherwise stated. If you'd like to help support the
show, you can make a donation via Patreon or PayPal over at
Fun Fact. friday.com. Just click the donations link at the top of
the page. Please follow like and subscribe and join us next week
for another Fun Fact
Leila: Friday. Cheese. Cheesy bye