Pod Insights The Sporkful Marc Maron’s Drug Of Choice Is Sausage Gravy And Biscuits (Reheat) About this episode Dan and WTF host Marc Maron have been arguing about eating for over a decade. This week they revisit old feuds and start news ones, sparring over temperature contrast in sandwiches, the merits of melon balls, and whether the high from sausage gravy is worth the food shame-induced crash.
Transcript Speaker names marked ? are inferred from speaking time and the show’s known hosts — they are not voice-verified.
0:00 Dan Pashman? As someone who has been lucky enough to go to Napa Valley, I can tell you it's everything people say it is. Beautiful scenery, quaint, beautiful towns, and phenomenal food and drink everywhere you go. I don't even know that much about wine, but I know that every glass of wine I had in Napa Valley was excellent. I mean, there's no bad glass of wine and no bad meal. Choose between hundreds of wineries, tasting rooms, and chef-led restaurants from a low-key lunch on a vineyard terrace to a full tasting menu paired by the winemaker. Plan your trip at visitnapavalley.com. I grew up on Lando Lake's cheese. I still remember going to the supermarket deli counter with my mom and her ordering Lando Lake's American cheese. And now, Lando Lake's cheese and butter are a huge part of my home.
0:42 Dan Pashman? There are so many easy weeknight recipes using Lando Lake's cheese and butter that bring delicious restaurant taste right to your table. From chicken parm to weeknight shrimp pad thai, Lando Lake's has plenty of quick dishes that'll have the whole dinner table talking. Visit landolakes.com/reцепes/collection for easy weeknight dinners. It's Dan here, and many of you may not know this, but I actually got my start in radio, my first real job in radio. I had interned in Boston, but my first full-time job was with this now-defunct progressive talk radio network called Air America. Al Franken had a show, Rachel Maddow was there before anyone knew who she was, and my job was to work on the morning show hosted by the comedian Marc Maron. That was a morning show.
1:25 Dan Pashman? We were live on the air every morning from 6:00 a.m. to 9:00 a.m. I got in every day at 2:00 or 3:00 in the morning, and my job was to read all the news and help to prepare Marc and other hosts. And then we would be there 14 hours a day, starting in the middle of the night. So when you're working those kind of crazy hours, the whole group of us working on that show, we really bonded and we have stayed close friends, and I have obviously followed Marc's work. And he transitioned into hosting one of the most popular, long-running podcasts out there, WTF with Marc Maron, which he is sadly but understandably bringing to a close this fall. And so, you know, I always love my conversations with Marc. I make sure that I watch every one of his stand-up specials, because he's really one of my all-time favorite comics. And he has a new stand-up special out now called Panicked on HBO.
2:09 Dan Pashman? If there's a reheat you want to hear, drop me a line at [email protected] . Thanks so much, and enjoy my conversation with Marc Maron. You've talked a lot of times over the years and it's sort of perfectly summarized in a recent episode of your TV show, that your mom told you that she didn't think she could love you if you were fat.
2:29 Speaker 01 Yes.
2:30 Dan Pashman? Is that, she said that as exact words?
2:31 Speaker 01 She would say that today, if we called her. Like, if we had the technology right now to call my mother and ask her that again, she would, she would, she would probably say, "Of course, that's not true," but it would take her a minute. Like, it would be, it would be diplomatic.
2:45 Dan Pashman? Right.
2:46 Speaker 01 Yeah.
2:46 Dan Pashman? But like, if you were to say to her, or have you ever said to her, like, "Mom, that's kind of messed up."
2:50 Speaker 01 Yeah.
2:51 Dan Pashman? Do you say that, and so how does she respond?
2:53 Speaker 01 She's got a fear of fat. There's nothing I can do about it. I don't know whether she could really love me either way, but I mean, she does her best. She's got a lot on her mind, my mom, maintaining a weight of 116 pounds for her entire life.
3:06 Dan Pashman? Right.
3:07 Speaker 01 But, uh, but yeah, no, it is messed up, but she's got, you know, she's got eating, she has an eating disorder that she, she's made her life, and she's healthy, and somehow her life is really managing an eating disorder. So, so I understand it.
3:19 Dan Pashman? Right.
3:19 Speaker 01 But it did screw me up. I mean, my, you know, I, I have, I have body image issues and I have a tremendous amount of food shame because I love to eat. I love it.
3:34 Dan Pashman? Today on The Sporkful, I sit down with comedian Marc Maron, host of the podcast WTF, author of Tempting Normal, star of the IFC show, Maron. Marc and I go way back. I was actually a producer on the first radio show he ever hosted, uh, many years ago at Air America Radio, and so, uh, we always have a blast hanging out together. Uh, on this show, we'll talk about what and how to eat without feeling bad about it, and also whether trying not to feel bad about it is even the point. Plus, we debate the efficacy of melon balls and discuss Marc's relationship with kale, which is one that goes back many years, I can tell you. Um, but perhaps most exciting of all in this show, Marc dug up a clip of the two of us on the radio arguing about sandwiches 10 years ago.
4:19 Dan Pashman? This is like the, the prequel to the Sporkful podcast, and it's been unearthed, and Marc and I will listen to it for the first time in a decade. Stay with us.
4:39 Dan Pashman? This is the Sporkful. It's not for foodies, it's for eaters. I'm Dan Pashman. And now, here's my conversation with Mark Maron from the podcast WTF. We sat down together in his garage. I remember, I was at his house a while back, when it was just a garage. Now he tapes his podcast there. He's got all these famous people coming to see him there. So this garage now, it has all this mystique. So it was really cool to sit with him in the garage. Are you able to eat foods that aren't so good for you without feeling shame?
5:10 Speaker 01 Yes. It's not, I can, but now there's other issues. Now I think there's cholesterol issues. But like, yeah, if I go out on the road, or like, I will make time to do it. Especially if I go to other cities and stuff. If I go to where something is where it was created and the best of it is, I will eat it there.
5:28 Dan Pashman? And you go to, like, you wrote on your blog a little while back about you were, you were in the South, and you went to town down there. You had a great time. You ate really well. But like, after those meals, do you, are you like, that was great. I'm so glad I did that? Or are you like, oh, I feel horrible?
5:41 Speaker 01 Is anybody glad? I mean, like, you know, the experience of shoving stuff into your face is amazing, because everything makes sense. And it just feels so good. But I mean, come on. I mean, I mean, do you sit there after you've just eaten a pint and a half of ice cream, or a whole fried chicken or something, and go like, hey, I'm winning? I mean, does, what are you making me out to be some sort of freak?
6:04 Dan Pashman? No, no, not at all. I was trying to think for myself, because there are times that I will feel bad about having eaten too much, or something very unhealthy. And there are other times that I don't. And I think the dividing line is more about quantity. Like, I feel like if I have something that's unhealthy, but I don't feel super full afterwards, if I eat it in moderation, then I'm like, that was great. I'm really glad I did that.
6:26 Speaker 01 Yeah. I mean, I'm happy I experience things. But like lately, like, every time I eat barbecue, like, after I, no matter how good it is, it is, when I'm done, I'm like, that's it. That's it for life. I've done enough of this. Uh, cause I can't really stop and you know, you always over order at barbecue.
6:42 Dan Pashman? Right.
6:43 Speaker 01 So a lot of times with me, it's sort of like, well, I'm not going to be back here. Let's get all the things.
6:47 Dan Pashman? Totally. I totally do that.
6:48 Speaker 01 Yeah. And then you feel like, I don't think I need any of that ever again.
6:52 Dan Pashman? Like I have to try every single thing.
6:53 Speaker 01 Right.
6:54 Dan Pashman? Cause I also find that at most barbecue places, there's always one thing that's the, that's they do the best.
6:59 Speaker 01 Yeah, yeah.
6:59 Dan Pashman? Brisket or beef rib or pork rib or whatever it is. So if I haven't been in that place before, I gotta find out which thing that is.
7:05 Speaker 01 Yeah. Well, no, you gotta find that out. And then you're like, how bad could the sausage be? You know?
7:11 Speaker 01 Yeah, I, I generally feel bad, but I, I'm glad I, while I'm eating it, isn't that what it's all about? When you're consuming something and you're like this, how could life get any better?
7:21 Dan Pashman? Yeah. I mean, that's.
7:21 Speaker 01 It's the highs and the lows, man.
7:23 Dan Pashman? That's true. And you told Bon Appetit magazine that your dream breakfast is two eggs with biscuits and sausage gravy.
7:29 Speaker 01 Yeah.
7:30 Dan Pashman? Talk about food shame.
7:32 Speaker 01 Yeah.
7:32 Dan Pashman? I feel like sausage gravy.
7:34 Speaker 01 I can't not do it.
7:35 Dan Pashman? There's no food that brings more immediate shame.
7:38 Speaker 01 Can't not do it. It's so good. Good sausage gravy? So good. Even mediocre sausage with biscuits? Even mediocre biscuits. I'm in.
7:46 Dan Pashman? But it's good for the, I feel like in terms of the ratio of that moment of victory, this is amazing. I'm so glad I'm eating this. And then the aftermath, there's no, there's no worse ratio than with sausage gravy.
7:59 Speaker 01 Yeah. But if there's like, like chunks of sausage in the gravy, how good is that? And, and the biscuits, I just love biscuits. I love them.
8:08 Dan Pashman? Doesn't that say something about your personality though? I feel like you are someone who wants the highest highs.
8:14 Speaker 01 Yeah.
8:14 Dan Pashman? And you're willing to, like, you're willing to pay for it with low lows.
8:18 Speaker 01 Yeah, clearly. I, I'm, I'm not sure which is actually more defining of my personality. Like, uh, I, I think I do things to be, I think I'm very comfortable beating myself up and I, I'm trying to fix that. Like the other night I went and had three slices of pizza.
8:33 Dan Pashman? Right.
8:34 Speaker 01 It's not horrible. You know what I mean? It's like two is enough. The three's okay. It's not a whole pie. But I felt pretty bad, but I was like, I put it into perspective. I'm like, was it worth it? See, that's the other thing. That's the really important thing with me is that I don't like eating stuff. That's garbage. I don't like eating stuff that I can make at home. I don't like eating just okay stuff. If I'm gonna put something in my mouth, I want it to be as good as possible or healthy. So when it comes to stuff like that, like biscuits and gravy, like there's nothing that's gonna make me more mad than just like crap. Like I don't understand people. It's like, well, let's just get a sandwich. That you're gonna waste a whole meal with that attitude? You know what I mean? Like, is it gonna be a good sandwich? You know?
9:15 Dan Pashman? But see, my book is then perfect for you. That's the so much of the book is about like, let's make every bite more delicious.
9:21 Speaker 01 No, I agree. I agree. But like this is has to do with sort of really seeking things out and going places. Like I went to a pretty, uh, pretty famous, um, barbecue place outside of Austin and I made the wrong call. I've eaten at most of the ones outside of Austin, but I couldn't get to the one I usually go to. So it was really a toss up between these two places. And one was kind of like spectacular because you literally walk through and pass the fire pit. But the other one supposedly had better meat and some guy said, take a picture at the place with the fire and then go get the better. But I just said, how bad, how much different can it be? And I was a little disappointed.
10:01 Dan Pashman? Coming up, my conversation with Mark Maron continues. Remember how I said I was Mark's radio producer a while back? Well, he dug up tape of the two of us on the air 10 years ago arguing about sandwiches. We'll listen to it together for the first time in a decade. Plus a debate over melon balls and Mark's recipe for a kale smoothie. Stay with us.
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14:18 Dan Pashman? Welcome back to another Sporkful Reheat. I'm Dan Pashman. You ever like go to our show page in your podcasting app and you're scrolling back and you're like, oh, that, that seems like a good episode. Why, how did I miss that? Well, you, you missed it because you're probably not following our show in your podcasting app. And it's really important that you do so please do this right now. Go to our show page in your podcasting app of choice. If it's Apple Podcasts or Spotify, you click follow. Other apps, maybe it's a plus sign or a heart or a favorite or the word subscribe, whatever it is in your app. It's really important that you click it. That way you won't miss great episodes. Super quick and easy. You can do it right now. Thank you so much. Now, let's return to my conversation with Mark Maron. And at this point, we're gonna start with that tape that I told you about, that Mark dug up from 10 years ago.
15:03 Dan Pashman? We worked together on this morning radio show called Morning Sedition on Air America Radio. So, first thing you're gonna hear coming up is that tape of us arguing all those years back, and then we'll go straight from that tape back into my more recent conversation with Mark.
15:19 Speaker 01 We had a debate here in the studio. Important stuff going on here in the studio. Dan Pashman has a stance that I'm not sure I agree with, yet he will defend it. We were discussing what we were gonna have for breakfast, and the idea of the omelet came up, and then there was a cheese problem. He's got a cheese problem. He says that the place that we get our breakfast doesn't always have such good cheese. And this is a guy that says, "I don't want a Philly cheese steak sandwich if it has cheese was on it," which is, this is the standard. So now, but here's, it gets larger, because we went with Dan Pashman to the Philly cheese steak place, Pat, and it was, it was good, but he said, "Well, if that's all that city has to offer, then, then I'm not down with it." But then it became a bigger problem about bread.
15:57 Dan Pashman? Well, this is something I feel very strongly about, Mark, and I am a bit of a sandwich connoisseur, I'll be honest with you. I've put a lot of study and research and thought into the creation and manufacture of sandwiches.
16:06 Speaker 01 Yes.
16:07 Dan Pashman? And I'm quite confident that you already have an inferior sandwich before you're taking a bite, if you have hot things on the inside with cold bread on the outside. If you're gonna have hot eggs and cheese, or a burger, or a hot dog, or anything, whatever you're doing, you gotta heat the bread.
16:22 Speaker 01 Back up, back up. This is crazy. You're talking crazy, because you're denying the power of fresh bread. If you have a fresh roll, alright, that's really nice and fresh and soft, like a bulky roll, as they call them in Boston, or whatever they call them here. Kaiser. A Kaiser roll, yeah. And you put the egg sandwich on that, toasting a Kaiser roll that's really fresh, just, it makes, it's wrong. I think you're wrong here.
16:42 Dan Pashman? I understand what you're saying, and I will grant you that in a situation where you have a small amount of bread and a large amount of hot filling, such as your corned beef example.
16:50 Speaker 01 Well, that was an example the listeners didn't hear.
16:52 Dan Pashman? Fresh rye bread.
16:53 Speaker 01 Let's say you go to the Carnegie Deli and you order a hot corned beef sandwich with Swiss cheese. The corned beef comes out of the steam plate, out of the steam table, you slice it up hot, you put the cheese on it, it melts itself.
17:04 Dan Pashman? I understand.
17:05 Speaker 01 A fresh, a fresh piece of.
17:06 Dan Pashman? Right, but if you're talking about one scrambled egg and one slice of cheese and a big fat bulky roll where your sandwich is like 80% bread. If that bread is not heated, then, then.
17:14 Speaker 01 But no, no, bulky roll squishes up like it gets all soft and it meets, it meets the egg and cheese. It meets it. Do you understand if you have a little toasted crust because you grill a bulky roll? There's no saying it doesn't just turn hard and brown.
17:25 Dan Pashman? Yeah.
17:25 Speaker 01 You know, I've been there and it dries it out. It dries out.
17:28 Dan Pashman? You could microwave it. It doesn't even have to be.
17:29 Speaker 01 Oh, not microwave. No, no, no, no. You can't microwave anything. You call yourself a sandwich connoisseur. You use the word microwave. What's up with you?
17:38 Dan Pashman? I would not microwave. I would toast it. I'm saying if you want the, if you want to maintain the squishiness, I agree. I would never microwave bread.
17:44 Speaker 01 No, you can't microwave almost anything. There's nothing you should microwave unless you have to. That's right. A microwave is an emergency situation because if you microwave anything, it just turns into hard crap. Something goes wrong with it. Microwave screw with food on a molecular level. It ruins it.
17:57 Dan Pashman? Look, you guys, you guys come to my house. I cook you a Dan Pashman patented grilled egg and cheese sandwich and you will see the light. I promise you that.
18:03 Speaker 01 I'm sure it would be good, Dan Pashman. But what I'm saying to you is you started this argument with this like blanket statement that you cannot have hot stuff on a cold bread. And you've made a concession.
18:14 Dan Pashman? The only concession I'll give you is corned beef and that's because there's so much corned beef and so little bread that it will warm the bread while keeping it fresh. But that won't happen in most sandwich ratios.
18:26 Speaker 01 What's changed, Dan?
18:27 Dan Pashman? Not much.
18:31 Dan Pashman? Although I will say that both you and I talk slower now.
18:34 Speaker 01 Yeah, well, that was morning and I was on 900 cups of coffee and a handful of M and M's and complete mania. And that other voice you heard was Mark Riley, who was my co-host for a couple of years on the morning show. That's Mark Maron morning show energy.
18:46 Dan Pashman? That's right.
18:47 Speaker 01 I wasn't going to give you an inch though.
18:48 Dan Pashman? No, and you didn't. But you know, the funny thing about listening to that is like when I first set out to do this workful, I was like, this seems like a fun idea. I think it's a different way to talk about food. It actually wasn't until after I started doing it that I was like, this is the role I was born to play, you know, like. And then I started thinking back to the segments we did together and I was like, it was right in front of me all along.
19:08 Speaker 01 Right. Well, I think that being passionate about something and being excited about something and, and having opinions about food. I mean, there's very few arguments you're going to have about food in the world that you're running in where you're going to end a friendship.
19:22 Speaker 01 Or you're not going to talk to somebody for years.
19:33 Dan Pashman? I was interested to see, I was reading up on some interviews with you, Mark, who were talking about different food issues, that you said you like melon balls.
19:40 Speaker 01 Yeah, I love them.
19:42 Dan Pashman? That's your ideal shape?
19:45 Speaker 01 I don't know. I know this is sort of your wheelhouse.
19:52 Speaker 01 It is a very practical way to eat melon.
19:54 Dan Pashman? How so?
19:55 Speaker 01 Well, because they're just little balls that fit in one mouthful per ball. And my grandmother, I grew up with it. My grandmother used to make melon balls. I don't know if it's specifically a Jewish thing, but I actually have her old melon baller. And like during the summer, it's just, it's a very quick way to eat melon.
20:10 Dan Pashman? Do you pop it in your mouth straight from the melon baller?
20:12 Speaker 01 I can, but I usually make a bunch of melon balls. And I'll put them in the fridge. Like, I'll do a whole melon. I'll put them in a container and I'll have them and I can just pop them in my mouth.
20:20 Dan Pashman? With your hands?
20:21 Speaker 01 Yeah, sometimes. Sometimes I'll put it in the, with other stuff, make, you know, throw some blueberries in. I just like the, the shape of the melon ball and I like the experience of it. It might be something from my childhood, but also like when you're using a spoon or you're, you're cutting the rind so you can eat them with your hand like that. I mean, that's all well and good, but melon balls, it just seems like, you know, you can, um, like, not do more with them, but they're nice in a fruit salad.
20:46 Dan Pashman? But I-
20:47 Speaker 01 What do you, what's, you're talking like you have some other way that you think is better, Dan.
20:52 Dan Pashman? Well, my concern with melon balls is you put them on a plate and they roll around. They're hard to fork, they're hard to stab. Once you put them on a plate, if you're gonna grab them out of the fridge with your hand, okay, fine.
21:03 Speaker 01 Hey, I got something for you.
21:04 Dan Pashman? What?
21:04 Speaker 01 A bowl. Put them in a fucking bowl, you dummy. What do you mean, put melon balls on a plate? Yeah. Well, yeah, they're gonna roll around.
21:11 Dan Pashman? But often melon balls are served like with dessert at a picnic, let's say.
21:15 Speaker 01 Uh huh.
21:15 Dan Pashman? And so there's also-
21:16 Speaker 01 They don't have the little paper balls?
21:18 Dan Pashman? Well, but there's also cake. There's also other things.
21:20 Speaker 01 Why would you put them on the same plate as cake anyways? That's the fault of the host. I think your argument is silly. Melon ball is a good way to eat melon. If you're at a picnic and you have slices of watermelon, eat the slice of watermelon. But like, let's say you have a fruit salad.
21:34 Dan Pashman? But see, don't you, see, I like something about the way that a square or a rectangle of fruit sort of fits into your molars better and you can really sink your teeth into it more.
21:42 Speaker 01 I think, I think this is a stretch. I think that, like, you know, if you, how could you not like a melon ball?
21:50 Dan Pashman? I think that, I think that you have been swayed by the fact that they are aesthetically pleasing.
21:54 Speaker 01 They feel good to go in your mouth.
21:56 Dan Pashman? What, do you chew them with your molars?
21:58 Speaker 01 I chew them with my teeth. I'm not specific about that. I don't, I don't put a melon ball in my mouth and like, I don't know if this is really working out with my teeth. I got, my teeth, I only have a couple, my teeth are screwed up. They only meet in a couple places. It's like, you know, I'm gonna get through it. But I, I like the portion control of a melon ball.
22:15 Dan Pashman? Oh, that, see, it comes full circle.
22:17 Speaker 01 Mm-hmm. What?
22:19 Dan Pashman? Portion control.
22:20 Speaker 01 Yeah.
22:20 Dan Pashman? But like, you, you, so you feel like a-
22:22 Speaker 01 I'll eat 20 of them. I don't care. But I like that they're like, they're just like their own little things. You know, and also like if you're cutting up melon into, into, yeah, I don't know. It's, it's, like, melon balls are fun to make because you ball the melon and then there's all the melon that you couldn't get, and then you just scoop that out with a spoon and eat it right there. Like, you know, after you do, you scoop out all the melon balls you can, there's still a lot of melon in there and then you just eat that.
22:44 Dan Pashman? And then do you hold the rind like a bowl and tilt it back and drink the juice that's sitting inside it?
22:50 Speaker 01 Yeah, if it's in there. I mean, it's sort of hard with watermelons and you look kind of crazy.
22:55 Dan Pashman? Has that stopped you, Mark?
22:56 Speaker 01 Nope.
22:59 Dan Pashman? What's something you've been cooking a lot of lately?
23:01 Speaker 01 You know, I've been roasting that, uh, kombucha, kabochea squash.
23:05 Dan Pashman? Okay.
23:05 Speaker 01 K-A-B-O-C-H-A. It's like fall and I just roast it. I'll cut it up, carve it out, and you roast it for like 40 minutes with some, I've been using coconut, coconut oil.
23:14 Dan Pashman? Oh, interesting.
23:15 Speaker 01 It's really good. So I've been doing that, doing the kale. I do like Andouille sausages, the chicken sausages. I don't make them, but I eat them. I roast chickens a lot. I roasted a chicken the other day so I can eat it for the week. But I just, I, some, my rosemary bush died. So I don't have the fresh rosemary anymore. But I find just like, just putting salt and pepper in the cavity and just roasting it up. But it's hard to beat rotisserie with my oven. But I, I like to roast chickens.
23:40 Dan Pashman? Let's talk a bit about kale.
23:42 Speaker 01 Yeah.
23:43 Dan Pashman? I, you know, kale now is such, you know, all the rage and it's funny because I-
23:47 Speaker 01 It's like, it's, it's like, I don't know when that happened. It's like become a necessity.
23:51 Dan Pashman? Well, it's funny because I will forever associate you with kale. Like when we were working together 10 years ago, I feel like you were always talking about kale.
23:59 Speaker 01 Yeah.
23:59 Dan Pashman? Like you were, you were way ahead.
24:01 Speaker 01 And now like I do a joke about, you know, not knowing when that happened. Um, yeah, I think I started eating kale. Like I do a joke about like, when did the, the cultural conversation about kale start? You know, and, and it's like, you don't, I don't love it, but I'm used to it. And I've always thought, like, I do, it's weird. I do, I feel like I'm doing something good.
24:20 Dan Pashman? Right. Like you're giving to charity.
24:22 Speaker 01 Like I'm doing something virtuous. I really invest like an unreasonable amount of belief in the idea that kale or that type of greens is necessary.
24:31 Dan Pashman? Right.
24:31 Speaker 01 And I do now too. I, and I kind of think it is.
24:35 Dan Pashman? What's your relationship with kale these days?
24:37 Speaker 01 Well, I, um, like general, like I just bought a bunch. Like I put it in a, a vegam- uh, what's it called? Uh, uh, Vitamix.
24:45 Dan Pashman? Oh, yeah, yeah.
24:46 Speaker 01 Like I, I usually try to get-
24:48 Dan Pashman? Like what's your go-to kale smoothie in that thing?
24:51 Speaker 01 I, I usually put, uh, an orange, a lemon, a big chunk of ginger. And I'll stuff it like as much kale in there as I can. And then I'll get that, I'll liquefy that and then I throw in some berries and a frozen banana in ice. That's it.
25:06 Dan Pashman? What do you call it?
25:07 Speaker 01 I call it, we gotta do this.
25:12 Speaker 01 This is, this is gonna be, change everything.
25:14 Dan Pashman? All right. Well, Mark Maron, the podcast of WTF.
25:17 Speaker 01 Do we have closure on this stuff?
25:18 Dan Pashman? Yeah. I mean, you know, look, have, have we come to an agreement on this debate from 10 years ago about the bread? You agree with me now that bread should be warm, right? When you ever have a hot sandwich?
25:28 Speaker 01 No. I mean, like, I mean, you can grill the bread a little bit, but I mean, I don't like, no. I mean, there's, you don't warm up rye bread. You don't need to warm up fresh rolls that are nice and crusty. You don't need to.
25:38 Dan Pashman? Even if the inside is hot, you're gonna put that on cold bread?
25:41 Speaker 01 No, but not room temperature. I mean, what are you gonna, you gonna put your bread in the refrigerator? With your bread, bread temperature.
25:47 Dan Pashman? But, but that bread is gonna be, it's gonna cool the inside of the food faster.
25:51 Speaker 01 Yeah, yeah, yeah. No, I don't think so.
25:53 Dan Pashman? Well.
25:54 Speaker 01 What? We can, we can live with this one. And you're wrong about melon and melon balls. I think we agreed on, on eating barbecue.
26:03 Dan Pashman? That's right. All right. Well, that's something. That's progress.
26:05 Speaker 01 It is. It is. Good luck with everything.
26:08 Dan Pashman? All right. Thanks, buddy.
26:17 Dan Pashman? Mark Maron hosts the hugely popular podcast WTF. His latest book is Attempting Normal and his TV show on IFC is Maron. And it was great to see Mark and hang out. This show is a production of WNYC and The Sporkful. It's produced by Anne Sannie. Our web writers are Talia Ralph and Alight Trong. Special thanks to Chris Bannon. I'm Dan Pashman, reminding you to eat more, eat better, and eat more better.
26:59 Dan Pashman? This reheat was produced by Gianna Palmer. The team that produces The Sporkful today includes me along with managing producer Emma Morgenstern. And senior producer
27:07 Speaker 03 Andres O'Hara.
27:09 Dan Pashman? Our engineer is Jared O'Connell. The Sporkful is a production of Stitcher Studios. Our executive producer is Camille Stanley. And hey, did you know you can listen to The Sporkful on the SiriusXM app? Yes, the SiriusXM app, it has all your favorite podcasts, plus over 200 ad-free music channels curated by genre and era. Plus, live sports coverage. Does your podcasting app have that? And there's interviews with A-list stars and so much more. It's everything you want in a podcast app and music app all rolled into one. And right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Until next time, I'm Dan Pashman.
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