Mid West Show #1

Dave Leggett and his son Eric are hosting a Midwest Donut Review show. They will be taste testing three different types of donuts - glazed, old-fashioned, and cruller. They will photograph the donuts, show the insides, provide the price and address of the shop, but they won't cut filled donuts in half. Dave believes that if a donut shop can't make a good glazed donut, they shouldn't make anything at all. Dave and Eric explain their qualifications for judging donuts, including their experience working in a donut shop and their extensive history of eating donuts across the country. They also discuss their tradition of celebrating National Donut Day with their family. Dave talks about the two main types of donuts - cake donuts and yeast-raised donuts, and explains how they are made. Dave's stop for today's show is Mario's Donuts and Cafe in St. Charles, where each donut costs $1.25. Check 1, 2. Check 1, 2. 1, 2, 3, 4. Alright. From the top. Keep it light. 3, 2, 1. Welcome fans to the first of many Midwest Donut Review shows. I'm Dave Leggett and I am in the heart of America, St. Louis, Missouri. Covering the entire West Coast for us is our correspondent and my son, Eric. And where are you today, sir? I'm where I will be for the entire show. Co-creating the whole West Coast. And I am in Sacramento, California. And where I'll be for the first cable feature, not the whole West Coast, is Sacramento. So, just to give all of our fans an overview, what we are doing here is we are going to taste test the same three donuts, me and the Lou, you and Sacramento. We figured out that there are about 12 different kinds of donuts for us to choose from. But on each and every show, we will feature the glazed donut. Because if you are a donut shop and you can't do a good glazed donut, I'll get the fuck out. I don't care about your special little donuts, but you put six different kinds of toppings on them and you eat a fucking blowtorch and all this fancy shit that would probably cost me like $6.50 to buy one single donut. I don't care. They can get glazed or don't make anything at all. So what we are going to do with these three donuts, we are going to photograph them, show you exactly what they look like. We are going to cut them in half so you see the insides. We are going to tell you the price. We are going to give you the name and address of the shop that we've gone to today. And we are not going to cut filled donuts in half. Why is that, Eric? Well, if you take a single bite into a filled donut and you don't get any filling, that donut is going to need a lot of help to be a pretty good filled donut after that experience. On today's show, we do not have any filled donuts, so that will be for a later episode. But today, we have chosen the glazed, the old-fashioned, and the cruller. We have chocolate iced crullers today. So those are our three donuts, and we'll get into that in just a minute. The first question all of our fans are probably asking that we can't hear, what makes you two knuckle noggins distinctly able to judge and jury these donut shops? I'd say that's a valid question to have. I know on my end, I have technically professional experience in the donut game. I worked at a donut shop for a little less than a year, and while I didn't get to make every donut on the face of the earth, I know how most of them are made, and more importantly, I know what it looks like when they're not made well. Here is the bottom line. To me, donuts and pizzas share a similar creed. No one has bitten into a donut and went, that's awful, because donuts have sugar, and it's a redeeming value, and you know that. If they've burnt it, if they've not proofed it correctly, if it's too small, if the toppings, if the fillings are non-existent, if there's not enough glaze, right, a raw donut, all reasons to not eat a donut. And the same with pizzas. Unless it's burnt, unless it's toppings you don't like, pizzas are generally okay, and so are donuts. But what we're here to do is to show you individual donuts and why you should go to these shops or not to try their specialties. So, as we talk about the glazed donut, the controversy for me is that there should be glaze on the bottom of that donut. While you mention L.A., we have been there for donuts. We went to the big donut in the sky in L.A., and we bought eight donuts, and it was somewhere around $25. And this was a few years ago. Pretty sure prices haven't gone down. So, there is no way that you pay for the experience to be able to look up and go there's that big donut from the Iron Man movie. From lots of movies, honestly. I can only think of the Iron Man one. I don't know any other. And speaking of glazed donuts, you and I in February found ourselves in Montreal. Maybe my first ever glazed donut dinner in a show. Just the general idea of dinner. It was breakfast in a show. So, can you explain to our fans how they highlight the glazed donut? It's called Bernie Beignet. That's the name of the shop in Montreal. Bernie Bain? Okay. Okay. We'll struggle through this. It's a BB. Look it up and go when you're in that fair city. The way they glaze their donuts is they have a big tower and they put all the donuts on a rod set the rod up and glaze it from there and then they set another rod of donuts directly underneath so all the excess glaze drips onto those and they get glazed regularly. Then another one goes after that getting the excess glaze and gets glazed regularly. There was one big glazed donut waterfall. Glazed donut waterfall. What dreams are made of. I have very few videos on my phone. I have that video. Maybe I'll send it to you and in post-production we can get the glazed waterfall for all of our fans to see. Or, I don't know. They can look it up and go it's probably out there. Sounds like a lot of extra work for me. I don't know if I want to commit to that. Okay. And your videography skills probably weren't enough. They were the exact same poor quality that they always are sir. Yeah. Okay. So, you worked in a donut shop for about a year and you think that makes you qualified to judge donuts? Absolutely. Okay. More than the average person I think. Top this resume. NBA legend, Wilt Chamberlain once famously claimed to have slept with 20,000 women. Oh, I did not know that. I thought you were going to go with the 100 point game. Nope. 20,000 donuts. I have done the math and while it's not exact I will tell you I've been on this earth for 23,000 days. Could you look at me and say, that guy probably doesn't even average a donut a day. Can't be done. Can't be done. Probably not. So, my great history of eating donuts everywhere I've mapped it out. It's a secret map. I can't show anybody here and now. I've had donuts in 20 states in two countries on at least one continent the far, well the far ends of America from the east coast to the west coast and everywhere in between. I am uniquely qualified. I know what works. I'd say that works. I'd say that's sufficient to review donuts. So, most of our fans know the national holiday National Donut Day, the first Friday of every June how it's not been passed by Congress still a little infuriating. For me I know I take that day off work So, it's a holiday for me. Three day weekend. So, for I would say at least the last 10 years we have turned NDD as the cool people call it, into a family affair. You and I have been together at least remotely for all of these We drug your mom, my wife your sister, my daughter in with us almost every time We've had other family and other friends and it always starts the same. Oh, we're going to hang We're going to hang the whole time. We're going to have donuts from every place. Has anyone hung? I think maybe one person Maybe Isabel was able to complete the trek? Daughter Isabel? Sister Isabel? I don't think that counts. Yeah, it's too easy for a legged. Alright, so we're going to talk about National Donut Day a little bit later on in the show. To finish my resume, my mom worked in a donut shop. Not just a donut shop. One of the top shops in all of America. It has been voted as such. I've seen it. I've seen it places. Well, you know, I don't have documentation in front of me. But here is I think what set me on my donut path. Mom would come home from work smelling of sugar and glaze and donuts. Clearly after a six or eight hour shift. And before she realized when she would do laundry with her work clothes and my play clothes, because I was just a little kid my play clothes would smell like glazed donuts. I don't know how much better parenting you can do than to make your kids clothes smell like donuts. I mean, now it makes sense why you were popular and had a bunch of friends when you were a kid. Yeah, let's just take out... Also, I do bake quite a bit. I understand the science of it. The ingredients and what they do in each of them. There's basically two kinds of dough. Basically, two kinds of dough for donuts. Let me get into that. Please. And you can try that first glazed donut while I'm talking about that. Because I really want you to do donuts. This really is why we're here. We can tell stories all day long, but you our good and loyal fans want to know. And also, this is just a great excuse for us to get donuts every week. True. Alright. So, I just want to say, my stop today is Mario's Donuts and Cafe on Muggy Road in St. Charles. Every one of my donuts today cost $1.25. So, tell me the... Yes. So, the two main donuts we would make are cake donuts and yeast-raised donuts. Cake donuts were super, super easy to make because it's pretty much just cake batter. We've all made cake batter before. It's super easy. So, you whip up the cake batter, and there's a fun little machine that's connected to the fryer. At least, in my experience, the shop I worked at, where you would just pump each donut in directly into the fryer, he does pretty much make all the same. But the old-fashioned a lot of people, at least for me, when I first started working there, didn't understand why old-fashioned looked the way they did. Because it's the same dough as your other cake donuts, and it's actually the temperature of the oil is significantly less. So, that reacts to the batter, and it forms the crown that you see was in old-fashioned. So, cake donuts are pretty simple to make. Something I always enjoyed making them was switching the flavors, because most of them use the same base, so that you wouldn't have to clean out the contraction every single time. Like a plain vanilla cake donut and a blueberry cake donut have the same base. So, you can just go straight from your vanilla cake right to blueberry. But the first few you always got like fusions of them. So, it would be like a vanilla blueberry donut. Because those were so inconsistent, we couldn't sell them. But a few came out and that was always nice to bring home. I do remember those days. Yeah, I would bring donuts home most days. I was told when I first got the job while still living with my parents to not bring home donuts every day. They said, we don't want donuts in the house all the time. Damn it! Stop bringing donuts home, I think we said. And then a few days, I would not bring donuts home. We would say, damn it, where are the donuts, Eric? Exactly. It was a lose-lose situation. This is Parenting 101. Never let them get too comfortable. The other kind of grated donut, and those are a little bit more complicated because they got to be cut out before frying. They got to proof for the appropriate amount of time. And an over-proofed donut is pretty bad. Have you ever had a donut that's super dense and thin? That's an over-proofed donut. So, let's just get rid of this misnomer right now. A donut hole is not cut out of the middle of a donut and turned into a donut hole, is it? Well, it depends. What? The donut holes we sold weren't. This is blowing my mind right now. I'm going to have a hard time continuing. What? A lot of the commercialized donut holes are cake donuts. And those are not cut out of the middle because they're cake donuts. And the way cake donuts were made, there's no middle to cut out. It comes out as a donut. So, the commercialized cake donut holes that you'd see at like a Krispy Kreme or a Dunkin', those are technically not cut out of the middle. But if you find one, they're usually a little smaller and they're definitely lighter. Those are actually cut out of the hole. Out? They are actually the hole? Yes. They were the number one snack of the night because it's super easy to pop a hot fresh one in your mouth. Just a little boost of sugar to get you through the night. I will soldier on here, but I am a little heartbroken. I think those donut holes are the best because those are the kind of donut holes that shops will throw in your bag. They won't throw in a cake one because that costs more for sure. They won't throw in those for free. But if they're having a good time though, I think we've got a lot of these donut holes. Just throw one in the bag, throw it in the box, and you get a special treat. Really, that's a lesson for every donut shop going forward. Throw a couple donut holes when you see me or Eric pop in there. It can only help. Alright. So, I have had my glazed, and if you want to try yours, I will share. So this glazed donut, to me, it's got to be a big, puffy glazed donut. And it is a pretty puffy glazed donut. It started at three and three quarter inches high. That would be the world's biggest glazed donut. It's three and three quarters inches round, which is a fairly standard size for a glazed donut. It is one and three quarter inches tall. A lot of height. What I find is that if you get into it, the glaze is a light glaze. If it's too thick and cloyingly sweet, it's too much. This is a great level of glaze on this donut. Is there glaze on the bottom of this donut? No. What the H? Flip that bad boy over. I know. I know. This is just me. Bonus. No glaze on the bottom for Mario's glazed donut. It does crush a little when you bite it and not bounce back. A little sort of squishy, a little dense. To me, the very best glazed donuts are the ones that melt in your mouth. I don't know. We had talked about a rating system for this and maybe five whisks. Is that where we've settled? The whisk? You don't have whisks at the... Alright. Wow me. Oh, stars. This is so 80s. We need a baking something something. No. I don't like donor holes enough to put them on. I'm shattered. But we're saying like donut holes are a good thing and I don't know that they are. Oh man. Everybody knows. Here's the thing. As soon as you hear whisk you think baking. You think somebody making something in the kitchen. Okay. So this glazed donut is three and a half stars. That's where I'm going. I've easily had worse but I've definitely had better. So three and a half to open the foray. Okay. The measurement is the same as my dad's. It was three and three quarters across. And this is just a really solid glazed donut. I will say it's not glazed to the bottom but I've come to accept that most of the time. Very very thin glaze on it. This may just be because it's been sitting out for a bit. But if you saw the bottom half of me, I covered in little glazed bits that came off. However, this was a buttery gooey donut. Super light. Super fluffy. It went down super super easy. Yeah. How much is your glazed donut? Yes. I did the math. My glazed donut was about $1.50. So I was cheaper than yours. Yes. Which is wild. Okay. I can't imagine that's going to happen super often on this show. Yeah. If you're looking for a glazed donut lookup in the dictionary, that should be on there easily. Are you suggesting you're going to throw out a five star review on your very first donut? I can't go five. I can't go five because that gives me nowhere else to go. But I'm going to go I think you give it a 4.2. 4.2. Alright. Our rating system needs to be revamped. No, no. We'll live with this. You know, that's grading on the curve. That's a great glazed donut. Okay. So I am finished with my second. I've done the old fashioned this time. I appreciate you talking about the science of it. This old fashioned is four and a half inches around. It is one and one quarter inches tall. And again, buck and a quarter. This is the very definition of what an old fashioned donut should be. It's crispy on the outside. It is tender, soft in the middle. The glaze is perfect. I don't know if we've ever talked about old fashioned donuts needing to have glaze everywhere. Because it's such a dense donut already, I think glaze on the bottom of an old fashioned would be too much. There is no glaze on the bottom here. And it is so well done. If this doesn't for an old fashioned, if this is not a four and a half star old fashioned, then I don't know what I'm talking about. But I do. So this four and a half old fashioned is sublime. It's done so well. Oh, I am, we might have to edit this next part out. Okay, so my old fashioned is also very good. It can be a lot of glaze. And that's just because how the old fashioned is built. How it has this little crown and glaze can kind of get caught in there and not always drip out. So there are some bites where you are getting heavy glaze in that old fashioned. Too much glaze? It can be. Again, there were some bites where there was a lot of glaze. And those fashions are just finicky donuts to begin with. Because of that low temp, like flipping them at touch is kind of a delicate process. You know, we've had plenty of times where you try to flip them too hard but the glaze still is so much cooler. It's a lot more delicate of a donut. And so it's a lot easier to make it kind of shape in or formed kind of weird. I'd say this glaze donut is pretty good. Not as crispy on the outside. You mean the old fashioned? Old fashioned, yes. Yes, okay. It's not as crispy on the outside as I would have liked an old fashioned to be. And there's something about just a glazed old fashioned that just kind of leaves me wanting more out of a donut. Because at the end of the day it's just kind of a glazed cake donut that looks cool. And out of the donut, there's so much more you can do with a cake donut. Because it's more structurally sound and they hold for a little bit longer than a yeast donut does. So just a plain glazed old fashioned doesn't do a whole lot for me. I know some shops do like a sour cream old fashioned donut. And those I really enjoy. But I'd say for this old fashioned, I'll give it like a 2.8. Room for improvement for sure in the old fashioned game. It's good. I mean it's a donut. Obviously it's going to be good. But old fashioned donuts, there are a lot I think. There are a lot for me. A lot can go wrong. It's going to be up to expectations. So this was not the best old fashioned donut you've ever had? It is now. We're here to be honest. Not just dicks. But honest dicks. Wait, wait, no. I mean honest fellows. So while you were describing the lows of your old fashioned I was into our chocolate iced cruller. And when we agreed that chocolate iced cruller would be one, I immediately thought the cruller by itself is such a light donut to begin with. You really got to be careful with toppings. Because they change the whole complexion of the donut. And that's what I'm seeing here. It's not a chocolate glaze on a cruller. It is chocolate icing. And you are losing what the cruller is with this chocolate icing on it. For me. Because, and it's a pretty good chocolate icing by itself. It's not overly sweet. It's not ridiculously slathered on top. It is lightly done. But the eggy lightness of a cruller is being weighed down by the chocolate icing. It's a four inch round cruller. It is one inch tall. And again, a buck and a quarter for this chocolate cruller. Crullers should be seen in their natural habitat. And I think the chocolate icing takes away from what the cruller is. Maybe a light glaze, but a cruller with icing is not somewhere that I'm going to continue to go. And I like chocolate icing. I like chocolate. But you lose what this donut is, for me, by having chocolate icing on top. I understand that. It's a fine line. Donuts can definitely be iced too much and take away from the donut. Especially with a cruller that is so unique in its donut makeup. Because you throw too much icing on just a plain yeast donut, it kind of doesn't matter because a plain yeast donut with icing, you're giving it for the icing. Look, I've had just a plain yeast donut. It's just okay. It's not great. It needs a little help. It needs glaze. It needs icing. It needs this or that. My cruller, luckily, I did not have that issue at all. Mine was two and a half inches across. And the icing was perfect on it. Super light chocolate icing. So you've got chocolate and you've got the egg custard of the cruller. So it was definitely more of a symphony, more of a connection, other than just chocolate or just cruller flavor. It was definitely a little bit of both. Before I go too far, I want to say that this cruller is probably a three star cruller for me because of the overabundance. And again, it's not ridiculously iced, but it's so much icing it takes away from what the cruller itself is. So next time we do cruller wherever it comes up on our spinning wheel of who knows what we're going to buy, I think we'll do plain crullers and that'll give us a better idea of what the donut is. So a three star cruller for me today. Wow, that's a very good score. It's a good cruller. And part of my score kind of goes into what can be done with it. And so because I know, hey, if you throw too much icing on this, this is really going to take it down because it was mixed very well, I think it's a higher score. Okay. Alright. So there is the gist of the show, but I want to revisit National Donut Day for just a moment. You need rules for this. You can't go into National Donut Day willy nilly. You and I have had a little pushback. So I'm going to let our fans decide. Number one rule. No donut holes. No. Yes. I was going to say no just regular donut holes, but then, I don't know, cake donut holes are still pretty small. Should a donut hole, whether it's cake or yeast, be a highlight from a donut shop? I don't think it should be, but it can be. Do better. If you can make a cake donut hole really an excellent highlight, I think it can be a highlight. Especially because you're going into it like, oh, it's just a donut hole. If a donut hole is really, really good, I think that's a highlight. Okay. Number two rule. No sprinkles. Absolutely. What are you, five years old? Stuff like that. Oh my god. I hate sprinkles on a donut. I hate M&M's on a donut. I hate Oreos on a donut. If you put something hard and crunchy on this soft donut, go to jail. Even though I did do it plenty of times while working because I had to and I did get paid for it. I guess that makes me an accomplice. Even up to last week, young man, what did you have on a donut that you regretted? I got a donut with three pebbles on it. I thought it looked fun, but it didn't look fun. It was not a fun experience. Here is my tangent story. Also on National Donut Day, the shop I was in, they had 16 different donuts, at least in the case. One of them had fruity pebbles. It was the only donut that had stuff on top of it. A dad came in with his two-year-old son and guess out of all the beautiful colors and shapes, guess which one the two-year-old picked out of the case? It was the fruity pebbles one. So now you know. Learn the lesson. Fruity pebbles are not sprinkles. They all fall under the same category. There's crap up on top of there. Don't do it. Rule number three. You cannot order the same kind of donut as anyone else in your group. Exactly. Someone is already getting that experience. You don't need to hop on that train either. It's kind of like tapas. You need to go with people who you trust. And if you cannot trust this person to give a good review, then you will leave. And you say, if you think, oh, I cannot possibly trust this person to give a good review, I need to get it myself, then you have chosen the wrong group of people to go for an actual donut neighbor. And you and I have certainly drugged along people that were tapping out after two or three stops. I think the most we've ever been in one day was eight shops. I think five is probably the minimum. And the goal is to find new places, new styles. Not just every place is an American glazed donut. Yes. And I don't know if you have this in your rule, but absolutely no fucking chance. We will be not going to a Dunkin Donuts. We will not be going to a Krispy Kreme. We will not be going to Yum Yum Donuts. No, Yum Yum Donuts is Sacramento and the West Coast. Do not go to chains, as their donuts are only worse than a Bob and Pop. Also, do not buy your donuts from the grocery store. Those are being mass produced. There is no love in a grocery store donut. Unless it specifically says from Bob's Donut Shop on the sign, don't buy grocery store donuts. That's a minimum. Rule number four. This is me counting without looking at my hands. Rule number four. You cannot order the same kind of donut at the next donut stop. Someone else at your party can do that. But you cannot go back to back glazed donuts. Back to back maple bars. This is the most difficult rule. This is the second most difficult rule for Janet, my wife. Because she really only loves glazed donuts. Change it up a bit as a challenge. Do you remember the Man Vs. Food episode where he went to the candy store in San Luis? What's it called? Oh yeah, Crown Candy. He got, the challenge was like 30 milkshakes. That's out of time. I think it's five milkshakes in 30 minutes. Okay. He got five different flavors. And that was really his downfall. I think that's what makes the donut day fun. It's a little bit of a challenge because you have to switch it up every time. Rule number five. You must eat one full donut from every stop. Eating half donuts. I can't even think of a time when it's okay to eat a half a donut. The feeling I get when I look into a box of donuts and see a half-eaten donut, it makes me want to puke a little. It's just awful to see. It's like an open wound. Nobody wants to see that. It's like if you're going in and you're expecting this beautiful array of donuts and then there's just that gross little half that no one else can have. Do you know how many donuts a donut shop would sell if you went in and every donut was cut in half in the case? People would be like... Just as a quick tangent. We talked about pizza earlier. Here is my tangent for pizzas. Because I know two of my family members at least who will eat cold pizza. And I think it's entirely gross. Here is my point. If you went into a pizza shop and ordered a pizza and they brought you a cold pizza, would you be happy with your purchase? No, I would not. But I will say this. In Las Vegas they have pizza vending machines. And one of the options is you can get your slice cold. Well, it's Vegas. What do they know? That's a little fair to guess. Here's where we get into it a little bit. Rule number six. The only drink allowed is milk. Chocolate milk. Almond milk. 2% milk. All yes. You do not drink soda or water or coffee with your donuts. Rebuttal. Are you a scientist? Water is water? Here's my question. So you're saying no water, but you can throw in like skim milk or whatever? That's just, that's water. Skim milk is basically fucking water. Milk alternatives are basically water and something that should be with it. Rice milk. That's water and rice. No, it's not. It's water and rice. Well, our fine federal government said that they are okay to be called milk. So I don't know if that's good or bad. I don't know if that helps or hurts my argument. So here's the question. Donuts and coffee was like a thing. When donuts first came out, everybody had them at the counter and they would dip their donut in a coffee. It degrades the donut. Could you dip a donut in water? Would you dip a donut in soda? But milk? Yes! See how that dovetails? It's a thing. Rule number seven. We're going to agree to disagree. Vomiting is allowed, but you must pick up where you left off at the next store. Just because you throw up doesn't mean you can't participate anymore. You can puke and drown, but you can't just puke. Puking is not the end. It cannot be the end. Tell me a little bit about your national donut day experience when your cousin came out from St. Louis and joined you on NDD. Yeah, that was good because it was the first national donut day I had here in Sacramento. I tried my best to get out to donut shops when I first came out here, but there's a lot of good donut places out here, so I finally got to try some of the more iconic and well-reviewed places out here in Sacramento. I want to say we went to six or seven places. I was going to say seven. We were remotely doing the NDD from here while you were doing it there, and of course the two-hour time difference meant you guys had to get up at the butt crack of dawn. Yeah. We were getting up at five, you got to get up at seven, that kind of stuff. Yeah. But, I mean, it was a really good donut day, and it was a good tour of Sacramento donuts, and I've been to plenty of those places multiple times since then. You're a good man, Eric. Okay, so Jim Gaffigan, we're not going to use his bit because apparently there's copyright laws and such, but he's... Well, I'm not... He famously said, there are lots of paintings of fruit through the ages because the artist could leave it for a few days, come back, and no one would touch that fruit. And that's why there's no donut artwork because if you just take a bathroom break, someone will grab it. That's why we do not have donut art in this country and in this world. The one donut art I have was created by a friend, and it was done virtually. So there were no real donuts in it. Because we knew, if there were real donuts there, you'd have a real good memory. So Jim Gaffigan is famous for his love of donuts. So at some point here, I'm going to reach out to his management team and see if he'll join us for a little donut love talk. Sit on the pod, Jim. Hey, Jim, we know you're watching. Come on, bud, it's alright. Alright, Eric, it is... He's a big donut? I feel like it's one out of every six songs that he has mentioned jelly donuts. So it makes me think that he's So very soon, this show will be celebrities galore. Yeah. It'll be unbearable. All the fans will be like, God, I just wish we'd go back to the days where it was just Dave and Eric. Now you'll listen to Sergio Ronan talk about donuts that he's never had. So for all of our fans, please make sure to comment. Tell us the places you want us to go to try. Leave some comments. Any celebs that you want us to get on the show who love, love, love donuts. Send us that note. We'll make it work. We'll try to make it work. Before we end the show, it is trivia time, Eric. Alright, are you ready for this? I will give you the name of the donut, and you tell me the country that it comes from. Okay? Alright, first one. Timmy's. That's exactly right. La Beignet. Yes, see how easy this is already? Or maybe you're just super smart. Alright. The next one. Utiao. I'm not tricking you. These are all donut names, sir. Utiao. Y-O-U-T-I-A-O. Utiao. That is from China. It's known as the Chinese Cruller. It's a long fried donut. Utiao. Last one. Berliner. I mean, I want to guess one country, but I feel like you wouldn't make it that easy. I'll go with Germany. It is Germany. Yes. Yes. Three for four. Not a bad start. Here is my note. Interesting tidbit about the Berliner. John F. Kennedy gave one of his most famous Cold War speeches in Berlin in 1963. His sentence, the proudest boast is Ich bin ein Berliner. Which he meant as the pride taken to be a free man. The misconception was that JFK said he was a Berliner, which is a jelly donut. So now you know JFK did not say, I am a jelly donut. Misconception cleared up. You are welcome. Thank you. That's been on my mind for so long. Why did he say that he's a jelly donut? I don't get it. It has plagued me for so many years. So we are not just fun, we're informational. Exactly. Informationally fun. And apparently I need to look up copyright stuff. Because that exists somewhere. Like it's a rule or a law or something. You can't just use other people's stuff. Okay. Well, now I'm learning things. Well that wraps up our first show. We will be back next week with a new spot. We'll see where the celebrity line hits for show number two. Eric, thank you so much for doing this with me. Two proud parenting moments for me. I have passed along my love of hockey to you, and I've passed along my love of donuts. Alright, let me do all the stuff. All the cool, good podcast stuff. If you are watching on YouTube, subscribe, comment, like the video, turn on notifications. If you are listening on Apple Podcasts, subscribe so you don't ever miss an episode. Rate and review us. Preferably five stars, but if not, it's our first episode, we get it. Yeah, some people think we're a crawler. Good luck. And go follow us on Instagram. We'll post photos of all the donuts we get. Follow us on Instagram at MidwestDonutsPod. Yeah, we'll post all the pictures of the donuts. Maybe some clips if I can figure out how to do that. Okay, that wraps up show number one, episode number one, season number one. Until next week, thanks for joining us. I'm Dave, that's Eric. Have a great day. Have a good one.