[speaker001:] okay Gene so it's nice to talk with you and um food is a very intriguing thing our lives are are built around foods that we like and and nutritionally good for us what kind of dining out do you like
[speaker002:] yes sir well there is two kinds one I guess I'd say is with my wife where we enjoy uh
[speaker001:] oh
[speaker002:] oh I guess we usually enjoy a good seafood restaurant uh you know something nice
[speaker001:] yeah
[speaker002:] and the other is with my whole family whom we uh go somewhere that the kids will enjoy uh recently we've been hitting Pancho's up it's a local Mexican restaurant pretty heavily because they've got a good rate on the you know good prices and everything
[speaker001:] uh-huh Pancho that's a new one um-hum
[speaker002:] yeah yeah it's it's a chain down here uh it goes up into Colorado and down here I don't know where else it is what about you
[speaker001:] we had one called Chi-Chi's in this in our area
[speaker002:] oh yeah
[speaker001:] and uh we had a restaurant called La Bamba but it's just it closed recently but Chi-Chi's is a national restaurant I think isn't it Mexican do you have it there
[speaker002:] I think think it might be I've seen I think I've seen it around yes sir yeah
[speaker001:] uh-huh well I love Mexican food myself
[speaker002:] oh do you yeah
[speaker001:] but you go ahead now
[speaker002:] oh we we do too we uh we enjoy Mexican food I'm just not impressed with the quality of it it's just primarily the price that's uh satisfying at this point but the kids seem to enjoy it
[speaker001:] is that right uh-huh
[speaker002:] and uh let's see we've uh just recently discovered a super restaurant down here but it's uh not part of a chain it's just an individually owned seafood restaurant but the first one we've been to that uh I don't think there was anything on the menu that that any of us had that was uh not just really super it's nice to find a place like that
[speaker001:] oh boy that is wonderful well I I agree with you on that and I was was really a seafood addict myself I I love crab meat in particular
[speaker002:] you know yeah um
[speaker001:] I uh I can almost live on on seafood and almost live on the crab meat if had to
[speaker002:] oh boy have you ever been to uh what is it Original Book Binders in Philadelphia
[speaker001:] I know the name but I haven't been there
[speaker002:] uh that's an old established uh restaurant I used to go there when I was in college
[speaker001:] uh-huh where did you go to college
[speaker002:] I went to the Naval Academy and we used to we used to go up there on uh for football games sometimes
[speaker001:] oh the Naval Academy uh-huh
[speaker002:] and have some liberty and yeah we'd go over there to uh pretty sure it was original Original Book Binders I think it was yes
[speaker001:] I'll be darn
[speaker002:] I haven't been back there in years
[speaker001:] well we're we're supposed to be talking about dining out but I'll just make one comment that uh I just retired from Penn State and uh all my work has been in research for the Navy
[speaker002:] okay what area
[speaker001:] underwater acoustics
[speaker002:] is that right did you have any dealings with the uh underwater sound reference laboratory in Orlando Florida
[speaker001:] I have dealt with nearly all of the all of the research laboratories that the country has
[speaker002:] yes sir my dad worked there for years and years that's where that's uh that's where I grew up was down in Orlando so
[speaker001:] um-hum oh you grew up in Orlando uh-huh
[speaker002:] that's uh that's interesting well I was in submarines uh
[speaker001:] well that's what I worked on
[speaker002:] okay yeah must have had some interesting uh assignments for you there when when did you retire
[speaker001:] uh end of last month
[speaker002:] well great I'm sure you've seen some interesting developments in acoustics
[speaker001:] I certainly have
[speaker002:] yeah
[speaker001:] so what I hate to uh I wish I could talk to you about that uh but uh I guess we should continue on uh
[speaker002:] okay right first
[speaker001:] okay how do you like Chinese food
[speaker002:] oh we we do enjoy that yes sir uh I don't know if we're particularly adventurous we find something we like uh like cashew shrimp or something that's got a good uh at a particular restaurant and then we usually stick by it but do you what about you
[speaker001:] uh-huh well I uh enjoy the Szechuan type of uh Chinese food
[speaker002:] hot um-hum
[speaker001:] yes yep um it's it's I I do a lot of Chinese cooking myself I have in the past I haven't done it recently but uh it's in the sweet and sour porks and things like are just really delicious meals
[speaker002:] um where did you learn how to do Chinese cooking
[speaker001:] um just at home
[speaker002:] um-hum
[speaker001:] I I enjoyed the food and I bought a lot of uh good cookbooks and I've been following through on that when you find the right cookbook why it works out
[speaker002:] uh-huh what's a good reference cookbook for Chinese food
[speaker001:] okay well that one's a good question here it's right under my nose if I can find it  oh boy
[speaker002:] I guess one of the things we've uh started avoiding is the uh run of the mill chop suey and things like that but we enjoy trying uh different kinds of chicken or uh seafood you know even uh shrimp uh
[speaker001:] yeah right
[speaker002:] dishes that are fixed in a Chinese restaurant
[speaker001:] one of the the this book I have is called Chinese Cooking Made Easy um it's a paperback and I think it's by someone named Chang yeah Isabelle Chang
[speaker002:] okay thanks for that uh reference
[speaker001:] yeah yeah I think'll enjoy that
[speaker002:] okay good yeah
[speaker001:] well it certainly is nice talking with you Gene and uh what is your phone number at home