LG: This is the perfect recommendation for you. This is everything you’re into, Mike.
MC: Yeah, sure, why not? It’s also like a lot of things that a bunch of people are into, which is why I like recommending things like that. Also, we didn’t really talk too much about bikes this episode, and I know that that’s a big part of the cities and the way that people experience cities and it has grown exponentially over the pandemic. So, maybe there are people out there who weren’t cyclists a couple of years ago, who now love it, and they also love David Byrne, and they didn’t know this exists.
LG: We should do a whole other podcast about bikes. What do you think?
MC: I mean, sign me up.
LG: All right.
MC: Or we could do a whole episode about what your recommendation is.
LG: I don’t know if it would take up an entire episode, but my recommendation this week is the Lindberg Snider Porterhouse and Roast Seasoning.
MC: Grilled meats?
AM: That sounds great.
LG: Yeah. I didn’t eat meat for, I don’t know, five years maybe. I gave up meat, and then I went back to it last year. And so, I started cooking meat again, and I can’t say that that was necessarily a pandemic hobby. It’s not like I got really, really good at it or took it really seriously. I wasn’t like, I couldn’t make brisket, but I was cooking more meat than I had for several years prior and recently, it was at a friend’s house, and she did a great job with meat, and I was like, “What are you using?” And she said, “Lindberg Snider Porterhouse and Roast Seasoning. It’s been around forever. It’s, I don’t know, it’s not expensive, it’s $11 for 14 ounces, and it’s just, it’s great for barbecuing, you don’t necessarily have to just put it on beef or poultry or seafood, you can put it on vegetables as well. It’s this nice combination of different herbs and spices and I really like it. So yeah, I recommend just having it in your pantry as a staple, it’ll probably last forever.
MC: Does it work on veggies?
LG: It does work on veggies. Yeah, it works quite well on veggies.
AM: Tofu steaks.
LG: Yeah, tofu steaks, asparagus. It’s got salt, garlic, onion, black pepper, oregano, paprika, parsley, celery, rosemary, and then just for good measure, silicon dioxide. This is very much like a silicon theme show. Let’s hope there’s not a global shortage of porterhouse seasoning because it has a silicon dioxide in it, but that’s just, that’s an anti-caking agent. Anyway.
MC: So am I.
LG: That’s my recommendation this week.
MC: Very nice. That’s a good rub.
LG: And therein lies the rub. OK, that is our show. Thank you again, Aarian, for joining us.