Should You Put Ice In Your Milk? With Brittany Luse & Eric Eddings (Reheat)
The Sporkful
Host Dan Pashman welcomes former podcast co-hosts Brittany Luse and Eric Eddings to settle lighthearted but passionate food disputes via listener calls.
Key takeaways
- Brittany Luse and Eric Eddings clash over chicken wingtips, with Dan siding with Brittany that the crispy tips are a vital part of the eating experience rather than waste.
- Eric argues soup is the ultimate bar food because it strips away social pretenses and forces diners to be their 'fullest self' while eating.
Main topics
- Chicken wingtip consumption etiquette
- Soup as bar food
Notable quotes
"I think wingtips are a vestigial product of the chicken."
Conclusion
The episode humorously demonstrates how food preferences often mirror
Transcript preview
Speaker 6 (0:00) you you Sirius XM Podcasts. Speaker 2 (0:11) Hey, everyone, it's Dan. And I got to tell you, this reheat has one part in particular that I still think about all the time. I mean, it has many great parts. It's Speaker 6 (0:19) a Speaker 2 (0:19) listener call-in episode with Brittany Luce and Eric Eddings. They're close friends and former co-hosts of podcasts like The Nod and For Colored Nerds. But the part of this episode that I... think about all the time relates to the question of whether you should be eating chicken wing tips, like the very, very tip, the crispy bit. It's like bone and skin, but when you crunch through it, I mean, it's so good, but I mean, that's a controversial opinion, as you will hear. We cover other big questions in this episode, such as does soup make for good bar food? And is it outrageous or perfectly reasonable to put ice in your milk? Eric, Brittany, and I are not afraid to take on the tough questions. By the way, these days, Brittany is at NPR, where she covers all things culture. As host of the show, it's been a minute. Remember, of course, if there's an episode of The Sporkful you want us to pull out of the deep freezer and reheat, we want to hear from you. Send a voice note or email to hello at sporkful.com. Tell me your first name, location, what episode you want to hear, and why. Thanks so much, and enjoy. Speaker 5 (1:15) I don't typically like English muffins. What? I don't know. I just never really. What's Speaker 3 (1:19) wrong Speaker 5 (1:19) with you? Speaker 3 (1:20) English muffins are so, you know, you just reminded me that I want to buy some. Speaker 5 (1:24) They're so good. I guess I just, I grew up on biscuits. Biscuits were a foundational piece of like breakfast bread. But Speaker 3 (1:31) how do you feel about bagels? Speaker 5 (1:33) I've come around on bagels. Bagels took me a minute, but bagels are. But Speaker 3 (1:36) you know Speaker 5 (1:36) there's a lot Speaker 3 (1:37) of bad bagels out there. Speaker 5 (1:38) Yeah. This is the only place I will eat bagels. That's good. You have a palate. Hi, Dan. I appreciate that. You see how I deal with Dan all the time? Have Speaker 3 (1:48) you ever considered that you're sensitive? Speaker 5 (1:49) That I'm just normal? Have you thought about that? I've considered that I'm right and you're wrong. Speaker 2 (2:00) This is The Sporkful. It's not for foodies, it's for eaters. I'm Dan Pashman. Each week on our show, we obsess about food, telling more about people. And today on the show, we're doing one of my favorite things. We're going to take your calls and settle your food disputes. But first, I want to introduce two very special guests who are going to help me out. They are Brittany Luce and Eric Eddings, co-hosts of the podcast for Colored Nerds. Hey, Brittany and Eric. Hey, how's it going? It's going great. Thanks so much. I'm psyched to have you both here. Now, we should just set you up a little bit. For Colored Nerds was a podcast that the two of you started independently a while back. Then you segued to co-hosting The Nod for a few years. And now you have relaunched For Colored Nerds to much enthusiasm. Very exciting. For folks who haven't heard it, how would you describe the show? It's Speaker 3 (2:42) a weekly Speaker 2 (2:43) show about Black culture, which means we Speaker 3 (2:44) talk about, you know, music, TV, movies, food, art, literature, all those things. But also, it's a show about friendship. Because Eric and I have been friends for like 16 years. We've been working together for seven years, which blows my mind every day. Impossible to imagine. Speaker 5 (3:02) That we've made it this long. It's Speaker 3 (3:04) impossible to imagine we've made it this far. But yeah, also, I'm sure Eric and I are going to get into a fight at some point. in this episode. And if you like Speaker 7 (3:12) that, you're going to love for Cullors. I love for Cullors. Yeah. Speaker 2 (3:16) I mean, that's what, that's a lot of what I love about your show is that I feel like there's always a lot of thoughtful and insightful discussion about culture, but it's, you know, there's also the relationship between the two of you, which almost makes the show feel serialized from one episode to the next. Speaker 3 (3:30) Interesting. Speaker 2 (3:31) Topics may change, but there's always Brittany and Eric to check in on. And then that, that makes it feel like an ongoing story, which I really appreciate. Speaker 5 (3:38) Well, thank you. That's such an awesome way to think about this show. Speaker 2 (3:42) And as you said, Brittany, food is one of the aspects of culture that is a topic on For Colored Nerds. And I know that you both have strong opinions about food, especially you, Brittany. I'm going to classify you as the one with the hotter hot takes. Yes. It's accurate. Accurate. Are they valid? Are they valid? They're valid. They're valid. Let the people decide. Yeah. And one of these hot takes is about the correct way to eat wings. So we should get into that and just to set it up a little. So now, Eric, you've said that for colored nerds might not exist without Popeyes. That Speaker 5 (4:16) is a fact. We would actually meet at Popeyes to discuss what we were going to do on the show or before we had like big business meetings. For good luck, we would meet at Popeyes. It was Speaker 2 (4:27) always just a safe space. But. Brittany, I understand you and Eric have some disagreements about the correct way to eat the wings at Popeye's. Speaker 3 (4:35) Well, Speaker 2 (4:35) you Speaker 3 (4:35) know what? Eric and I don't have a disagreement. Eric has a disagreement with the rest of the human race about how to eat wings. That's the big issue. Okay. So the thing is, is that one day Eric and I were at Popeye's. Eric got wings. And we were eating, we were talking, and I noticed that he had left the wing tip. The wing tip, for people who are not familiar with whole chickens, is that third little... little flap that comes on the pointy thing that comes on chicken wings. The bones are typically pretty hollow. And when they're fried and covered in some sort of breading or flour coating, they are delicious Speaker 5 (5:07) to eat. I threw one away. Yes, you threw it away. Speaker 3 (5:10) He threw it away. Wow. That's the thing that blew my mind. When I saw that go into the little garbage receptacle, I was just like, why are you wasting food? And then I realized that he didn't eat wingtips. I picture Speaker 2 (5:21) the wingtip going into the garbage in slow motion, like flying through the air and Brittany lunging after it like, no. I threw it like a basketball. It was actually a good shot. Accurate. Like, oh, oh, look at me. So Eric, how do you respond? You're not a wingtip guy? Speaker 5 (5:37) I think. wingtips are a vestigial product of the chicken. I don't think they are essential to a happy wing experience. I think wingtips do have a purpose. It is making stock. There are like little weird bones in there. And my thing is like, I know, but I don't Speaker 3 (5:55) want Speaker 5 (5:55) to have to go through all that. I want some good, like. I want the wing meat. I'm not into just chewing on collagen. It's salty. That's fine. It's not collagen. Speaker 3 (6:05) This is how I know you've never even been into one because the way you just described it is not even correct. Speaker 5 (6:09) Okay, whatever. Speaker 2 (6:11) I get a side with Brittany on this one. When I make the turkey at Thanksgiving and that turkey comes out of the oven, the first thing that I do is snap off the wing tips, the charred, crunchy, fatty, salty wing tips and just... chomp down on those things when they are hot and you crunch right through it. It is the crunchiest bite of a bird that you can experience without eating straight bone. Speaker 3 (6:37) Dan, Speaker 2 (6:38) I've trusted Speaker 5 (6:40) your opinions for so long and really never, ever doubted you until this exact moment because you are wrong. It's just taking up space. That's a bite of the amazing mashed potatoes or anything else. In your plate. In your buffet. You're talking about like Speaker 3 (6:57) stomach space? Yeah, stomach space. I don't think, you don't, you don't need it. You don't. No, here's the thing. You don't understand. It's a vital part of the experience. It's just like, okay, everybody knows what's the best sandwich that they sell at Wendy's. It's a junior bacon cheeseburger. Everybody knows that. Like the ratio of it is correct. The price point is amazing. The dependability, you know, it's never going to be off the menu. That's like going to Wendy's, getting a junior bacon cheeseburger and being like, you know what? I want to eat two more fries. Let me peel the bacon off of this. because it's going to give me more room. You're taking away an essential part of the experience. One Speaker 2 (7:28) more quick question. Eric, I understand that you are a big fan of soup. Yes. Oh, man. So, Speaker 5 (7:34) like, Speaker 2 (7:34) if wingtips are, like, one of the crunchiest things that you can eat, soup is, like, on the opposite extreme. Yes. Speaker 5 (7:40) Yeah. No, I love soup. I love pretty much every iteration or type of soup. Doesn't matter, temperature outside. You Speaker 2 (7:48) guys were in New Orleans, and of all the things to eat