00:00Okay, I've got two pieces of food news this morning, and thank you, and otherwise, it
00:07just sounded like he belched when he wasn't.
00:10Hey.
00:11Right.
00:11So do you want to start with sweet, or do you want to start with savory?
00:15Always start with savory.
00:16Savory first.
00:18Okay.
00:19The endless shrimp deal is back at Red Lobster.
00:23Oh, let's go.
00:25Let's go.
00:25Yeah, it's going to set you back $25 to $30.
00:27You do have to eat it in the restaurant, because that's how endless shrimp would work, I would
00:35imagine.
00:35You can choose garlic bread crusted shrimp, garlic shrimp scampi, Parrot Isle coconut shrimp,
00:45shrimp linguine Alfredo, or Walt's favorite shrimp.
00:51You sound like Forrest Gump.
00:53I feel like Forrest Gump.
00:54Or Bubba shrimp and potatoes.
00:56How many shrimpies do you think you can eat in one sitting?
01:0052.
01:03That's a lot.
01:04Yeah.
01:05I was going to say, like...
01:07Maybe not.
01:07Probably a little over 30, if I had to.
01:11I mean, are we competing?
01:13Oh, oh, oh.
01:14This is just because people choose to do...
01:16They don't, like, win an award, right?
01:18It's not a competition.
01:19It's just, hey, let's go to Red Lobster for the endless shrimp tonight.
01:23Okay.
01:24Like, how many are you putting away, really?
01:26So, Miller's Ale House, it is another chain.
01:29They had on their menu, I don't think it's there anymore, but it was called 35 shrimp.
01:33That's literally what it was called, and you can get it fried or whatever the other way.
01:37And I've eaten the whole thing.
01:39Fried or the other way?
01:40Salted or whatever they're called.
01:41Baked?
01:41Sure.
01:42I don't know.
01:42Yeah.
01:42And I've eaten the whole thing, so 35.
01:45Oh, I'm looking at them right now, the size of them.
01:48I have a picture up on my...
01:49Yeah.
01:49Which one?
01:50Oh, easily.
01:51I could easily do 35 of those.
01:53Oh, yeah, yeah, yeah.
01:54Easily.
01:56Okay.
01:56Like, if I had to beat Donnie...
01:59Oh, and you would crush me when it comes to seafood.
02:02Like, the winner between the two of us gets to play golf with Andy's husband, I'm putting
02:05down 50.
02:0850 shrimp.
02:09I think Jeff could do it, yeah.
02:10If it's a competition, I don't lose.
02:13Wow.
02:14That is a lot of shrimp.
02:16I couldn't do the fried.
02:17That's a lot of fried food.
02:18No, no, no.
02:19Oh, I'm not looking at the fried.
02:20Oh, shoot.
02:21Is it all fried?
02:22Yeah.
02:22Well, it's...
02:22I mean, I don't know what Walt's favorite shrimp is, but there's the...
02:26Right.
02:27Garlic bread crusted shrimp, so that's going to be fried.
02:29Yeah, that's tough.
02:30The coconut shrimp is going to be fried.
02:32Yeah, yeah, yeah.
02:33That one's tough, too.
02:33Shrimp linguine.
02:34I mean, now you're putting it in a cream sauce, so that's practically fried.
02:39Linguine.
02:40Alfredo sauce ruined a first date of mine, so I can't even think about that.
02:43Oh, gosh.
02:44Yeah.
02:45I mean, so many things to think about.
02:47So, anyway, that's your savory news.
02:48It is back for a limited time.
02:51Get it while you can.
02:52By the way, this hasn't been back for a couple years, and when they used to have it, it was
02:57a permanent thing on the menu, and they lost, like, $11 billion or something ridiculous
03:01like that because of it.
03:04So, get it while you can.
03:05That's amazing.
03:06In your sweet news today, Reese's is bringing back their mini pumpkins unwrapped.
03:12Oh, okay.
03:14So, you know the peanut butter cups that are actually in the shape of a pumpkin, which are
03:18really more just, like, oblong blobs.
03:20Yeah, oblong blobs.
03:22Yes, but these are little bite-sized nuggets.
03:26Oh.
03:27Oh, they look good.
03:27So, it's a little pumpkin, and it has chocolate, right?
03:31Okay.
03:31And then it has milk chocolate, and then inside is the peanut butter, and it's such a great
03:36ratio.
03:37The thing, I love Reese's Peanut Butter Cups, and I love the classic because I think that
03:42the ratio of peanut butter to chocolate is perfect.
03:44It is.
03:45It really is.
03:45You're right.
03:46It changes when you make it a design, like a pumpkin or an egg for Easter, but these unwrapped
03:55mini pumpkins, delicious.
03:57I'm going to have to get them on the list.
03:59They would be great with popcorn.
04:02Yes.
04:03Have a little side of popcorn.
04:04Donnie P.
04:05Yeah.
04:06Let's go.
04:07Let's go.
04:08Let's go.
04:08You
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