[speaker001:] Okay, Gene [breathing]. 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, an-, nutritionally good for us.
[speaker002:] Yes, sir.
[speaker001:] What kind of dining out do you like?
[speaker002:] [Breathing] 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 [breathing]. Uh, recently we have been hitting Pancho's up. It's a local Mexican restaurant.
[speaker001:] Uh-huh.
[speaker002:] because they have got a good rate on, you know, good prices and everything.
[speaker001:] Pancho's, that's,
[speaker002:] Yeah.
[speaker001:] a new one.
[speaker002:] Yeah,
[speaker001:] Uh-huh.
[speaker002:] it's, it's a chain down he-, uh, it goes up into Colorado and down here. I don't know where else it is. What about you?
[speaker001:] We have one called Chi Chi's in th-, 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?
[speaker002:] I think,
[speaker001:] Do you have it there?
[speaker002:] think it might be. I've se-, I think I've seen it around. Yes, sir.
[speaker001:] Uh-huh.
[speaker002:] Yeah.
[speaker001:] Well, I love Mexican food myself.
[speaker002:] Oh, do you? Yeah.
[speaker001:] But you go ahead now [LAUGHTER].
[speaker002:] Oh, we, we do too. We, uh, we enjoy Mexican food.
[speaker001:] [Throat clearing].
[speaker002:] 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,
[speaker001:] Is that right?
[speaker002:] seem to enjoy it.
[speaker001:] Uh-huh.
[speaker002:] Uh, 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.
[speaker002:] Yeah.
[speaker001:] Well, I, I agree with you on that. And I wa-, was really a seafood addict myself. I, I love crab meat in particular.
[speaker002:] Um.
[speaker001:] I, uh, I can almost live on, on seafood and almost live on the crab meat if I [LAUGHTER] had to.
[speaker002:] Oh, boy.
[speaker001:] [LAUGHTER].
[speaker002:] Have you ever been to, uh, what is it, Original Book Binders in Philadelphia?
[speaker001:] I, uh, 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:] Uh, I went to the Naval Academy.
[speaker001:] Oh, the U S,
[speaker002:] And we used to,
[speaker001:] Naval Academy?
[speaker002:] we use to go up there on, uh, for football games sometimes.
[speaker001:] Uh-huh.
[speaker002:] And have some liberty. And, yeah, we would go over there to, uh, pr-, 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 dinning 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 [LAUGHTER].
[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.
[speaker001:] Uh-huh.
[speaker002:] That's wh-, that's, uh, that's where I grew up was down in Orlando. So,
[speaker001:] 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. Wh-, when did you retire?
[speaker001:] The end of last month.
[speaker002:] [Lipsmack] Well, great. I'm sure you've seen some interesting developments in acoustics.
[speaker001:] I certainly have [breathing].
[speaker002:] Yeah.
[speaker001:] So, wa-, 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.
[speaker001:] Okay.
[speaker002:] Right. Where's,
[speaker001:] How do you like Chinese food?
[speaker002:] Oh, we, we do enjoy that. Yes, sir. Uh, I don't know if we are 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,
[speaker001:] Uh-huh.
[speaker002:] What about you?
[speaker001:] Well, I, uh, enjoy the Szechuan type of, uh, Chinese food.
[speaker002:] Hot?
[speaker001:] Yes.
[speaker002:] Uh-huh.
[speaker001:] Yep, uh, it's, uh, I, I do a lot of Chinese cooking myself. I have in the past. I haven't done 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:] [Breathing] Uh, just at home.
[speaker002:] Uh-huh.
[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:] [Breathing] Okay, well, that one's a good question. Here it's right under my nose if I can find it [LAUGHTER]. 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.
[speaker001:] Yeah, right.
[speaker002:] But we enjoy trying, uh, different kinds of chicken or, uh, sh-, you know, even, uh, shrimp, uh, dishes that are fixed in a Chinese restaurant.
[speaker001:] One of th-, th-, this book I have is called CHINESE COOKING MADE EASY. Uh, [breathing] 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 you will enjoy that.
[speaker002:] Okay, good. Yeah.
[speaker001:] Well, it certainly is nice talking with you Gene. And, uh, what is your phone at home?