[speaker001:] Oh, I guess, uh, this is a, a topic near and dear to my heart,
[speaker002:] [LAUGHTER].
[speaker001:] since I am a, am a healthy eater,
[speaker002:] [LAUGHTER] Well, I, I try to be as well,
[speaker001:] [LAUGHTER] Well, I'm not, uh, I, there really isn't any kind of particular food that I, I don't, don't like really, and I like a good Italian restaurant
[speaker002:] Uh-huh.
[speaker001:] or a good, uh, uh, especially like good prime rib
[speaker002:] Uh-huh.
[speaker001:] so if it's, uh, nice to get out and find a good restaurant like that, and I live here in, uh, Rome, New York, and there are a lot of good restaurants around here.
[speaker002:] Oh, you're in New York, I was going to, there's a place, if you ever make it to Dallas
[speaker001:] Uh-huh.
[speaker002:] they have the best prime rib. It's called Lawry's, like Lawry's seasoning salt
[speaker001:] Uh-huh.
[speaker002:] and it is absolutely wonderful.
[speaker001:] Really.
[speaker002:] And, uh, we were there a few months ago, and it, I mean, it's kind of pricey, well, from New York it probably doesn't matter, but [LAUGHTER].
[speaker001:] Oh, no, I'm in upstate New York, and it's actually very inexpensive, I, there's a
[speaker002:] Oh, is it, okay.
[speaker001:] there's a place, um, half a mile from me here that, uh, has, uh, fantastic prime rib for, oh, eleven dollars
[speaker002:] Wow.
[speaker001:] for a whole meal, you know
[speaker002:] Uh-huh.
[speaker001:] a potato and salad and soup, and the whole, whole nine yards, so that,
[speaker002:] Yeah, well, I think the cheapest there probably starts at eighteen, and it includes, you know, salad and rolls and, oh, some other stuff, but
[speaker001:] Right.
[speaker002:] it is absolutely wonderful. It's the best I have ever had.
[speaker001:] Uh, I was going to this place up the street from me is the best I've ever had, so,
[speaker002:] Yeah [LAUGHTER].
[speaker001:] I'll have to go there when I get to
[speaker002:] Well,
[speaker001:] get to Dallas.
[speaker002:] Yeah, well, we like, uh, lots of people down here like Mexican food
[speaker001:] Uh-huh, sure.
[speaker002:] so, um, that's, I, I think Italian and Mexican food are probably my favorites.
[speaker001:] Uh-huh.
[speaker002:] But, um, I'm not into sushi or any of that kind of stuff.
[speaker001:] No, no, I'm not into the, the, don't do the, the raw, raw fish like that, but I do like, uh, like a seafood bar, like a raw, raw bar like oysters and things like that, uh
[speaker002:] Uh-huh.
[speaker001:] that they, uh, I go on, I'm an officer in the Air Force and travel quite a bit on business
[speaker002:] Oh, okay.
[speaker001:] so I, uh, find myself down in Melbourne, Florida about once, once a month, once every two months or so
[speaker002:] Uh-huh.
[speaker001:] and, uh, go and hit the, the oyster bars down there quite a bit
[speaker002:] Oh, yeah
[speaker001:] but, I love that,
[speaker002:] fresh seafood down there,
[speaker001:] Yeah, and, um, and, uh, Maryland's great, you get the crabs
[speaker002:] Uh-huh.
[speaker001:] it's like, I can't go anywhere where I [LAUGHTER]
[speaker002:] Yeah [LAUGHTER].
[speaker001:] where I don't enjoy myself, so,
[speaker002:] Yeah, seafood seems to be a lit-, a little bit more expensive than, than other types of food.
[speaker001:] That's true.
[speaker002:] But it sure is good, and it's supposed to be good for you.
[speaker001:] Yeah, well, uh, it's really strange that, that, that seafood is so expensive, because when you, in reality, uh, uh, I, say that, uh, the oceans have the greatest re-, resource of food
[speaker002:] Right.
[speaker001:] on the planet, and yet, we haven't, as human beings, haven't figured out a way to harvest it economically
[speaker002:] Right.
[speaker001:] [LAUGHTER] so, we managed to, uh, figure out how to get at just about everything else, but, uh,
[speaker002:] [LAUGHTER].
[speaker001:] but not, uh, not seafood.
[speaker002:] Uh-huh. Do you like spicy foods or,
[speaker001:] Yeah, yeah, I like, uh, I make a, a wicked chili and around here the big spicy thing is like, uh, buffalo wings
[speaker002:] Oh, uh-huh.
[speaker001:] and so, uh, it, people, they, you know, you go out to get the chicken wings and those are really hot
[speaker002:] Yeah.
[speaker001:] and the hotter the better,
[speaker002:] Yeah.
[speaker001:] [LAUGHTER].
[speaker002:] Well, we, uh, we like spicy food down here, especially, uh, the hot sauce, Picante sauce, or salsa
[speaker001:] Right.
[speaker002:] whatever you all call it
[speaker001:] Sure.
[speaker002:] and, uh, we, we sure go through a lot of that [LAUGHTER].
[speaker001:] Yeah.
[speaker002:] But I like it hot, but I don't like it real hot
[speaker001:] Uh-huh.
[speaker002:] because then my nose starts running [LAUGHTER].
[speaker001:] My, generally my, my scalp will start, I can feel just the top of my scalp getting hot,
[speaker002:] [LAUGHTER].
[speaker001:] [LAUGHTER] the weirdest, weirdest sensation,
[speaker002:] [LAUGHTER].
[speaker001:] almost like a tingling, but, uh, I don't know, but, uh, yeah, well, there isn't, isn't too much in the way of restaurants that I don't like.
[speaker002:] Yeah.
[speaker001:] Things that are kind of oddball, like, uh, Thai cuisine, I never been really fond of that stuff. You talk about spicy, that'll, that'll literally blow your head off, it's so hot.
[speaker002:] Uh-huh.
[speaker001:] And, uh, and I can handle just about any kind of food without, uh, um, well, but that, that stuff is, goes one notch beyond, uh,
[speaker002:] [LAUGHTER].
[speaker001:] my tolerances,
[speaker002:] Uh-huh [LAUGHTER].
[speaker001:] So. Although I guess on this topic are to talk about the, uh, service in a restaurant is always nice though, too
[speaker002:] Oh, yeah,
[speaker001:] that's one thing,
[speaker002:] and the price.
[speaker001:] What's that?
[speaker002:] And the price.
[speaker001:] Yeah,
[speaker002:] Make you want to come back.
[speaker001:] Well, I find that lately that so many people are working, you know, working waitressing jobs or waiter,