# F*@kit Friday! Cooking with Fabrizio!

**Source:** Poor Man's Pinball Podcast  
**Type:** podcast_episode  
**Published:** 2020-08-07  
**Beat:** Pinball

**URL:** https://poormanspinballpodcast.libsyn.com/fkit-friday-cooking-with-fabrizio

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## Analysis

A casual, rambling episode of Poor Man's Pinball Podcast featuring hosts discussing food, cooking, and local dining experiences in Wisconsin. Guest Fabrizio, a Sicilian chef and dialysis technician, shares cooking techniques and personal stories. The conversation drifts across cocktails, restaurant reviews, food quality, and anecdotes unrelated to pinball.

### Key Claims

- [HIGH] Fabrizio developed his Alfredo sauce recipe over six years, using heavy cream and wine reduction instead of traditional roux/béchamel — _Fabrizio describing his cooking methodology and personal recipe development_
- [HIGH] Vanguard in Bayview, Wisconsin makes homemade sausages in a basement and is known for brocks and sausages — _Speaker (appears to be Scott Ian) describing local restaurant on KK street near Sven's Cafe_
- [HIGH] Wisconsin bars have recently begun using pre-mixed old-fashioned cocktails from taps rather than making them fresh, which produces overly sweet, low-quality drinks — _Speaker discussing changes at Vanguard and Miller Park stadium_
- [HIGH] A brunch place called Sabrosa in Bay View served Bloody Marys with cheese, cilantro, and salsa instead of traditional preparation — _Speaker describing recent dining experience on the patio across from Cafe Luce_
- [HIGH] Fresh seafood is not available in the Midwest; shrimp and fish must be frozen because they are caught on the East Coast and take 1-2 days to arrive — _Fabrizio and Thomas (father-in-law, 30-year butcher) discussing seafood sourcing logistics_
- [HIGH] Fabrizio has lived with kidney disease since birth and has been a dialysis patient care technician for three years — _Fabrizio's personal introduction and career disclosure_
- [HIGH] Fabrizio has had a kidney transplant for approximately four and a half years — _Fabrizio stating transplant timeline during self-introduction_
- [LOW] An anecdote claims two men at Mardi Gras sold meat skewers for $1 each with a goal of becoming millionaires during the festival — _Fabrizio relaying a story about his grandmother's experience at Mardi Gras in the 1990s; explicitly framed as 'take it for what it is'_

### Notable Quotes

> "I wanted to bypass traditional bechamel by using heavy cream and wine reduction... over the years. It took me like at least six years to get to where I wanted."
> — **Fabrizio**, approx. 10:30
> _Demonstrates Fabrizio's cooking philosophy and commitment to recipe development and personal methodology_

> "It's supposed to have like a little orange peel, a cherry in there. Your sugar really should come from your muddling of the orange and cherries."
> — **Scott Ian (implied)**, approx. 18:00
> _Articulates proper old-fashioned cocktail preparation standards and critiques of pre-mixed alternatives_

> "This is the most Wisconsin podcast we've ever heard."
> — **Fabrizio (implied)**, approx. 24:00
> _Self-aware meta-commentary on the hyper-local food and drink focus of the conversation_

> "We're not by the Ocean. You catch something in the Ocean, it still takes a day to get here."
> — **Thomas (father-in-law)**, approx. 35:00
> _Simple explanation of seafood logistics and Midwest supply chain constraints_

> "If you can sell a burger for a dollar, what's in it? A lot of fecal matter."
> — **Drew (implied)**, approx. 55:00
> _Cynical commentary on fast food economics and quality standards_

### Entities

| Name | Type | Context |
|------|------|---------|
| Fabrizio | person | Guest on Poor Man's Pinball Podcast; Sicilian chef and dialysis patient care technician; has lived with kidney disease since birth and received kidney transplant ~4.5 years ago |
| Drew Beauvaire | person | Co-host of Poor Man's Pinball Podcast; participates in casual discussion; mentioned as co-host by name |
| Scott Ian | person | Host of Poor Man's Pinball Podcast; provides local Wisconsin restaurant recommendations and food commentary |
| Laura | person | Scott Ian's wife; pressure-washed patio while he cooked poutine; ordered Bloody Mary at Sabrosa; mentioned preference for pico and cilantro |
| Vera | person | Scott Ian's two-year-old daughter; caused gravy to boil over during poutine cooking incident |
| Thomas | person | Fabrizio's father-in-law; 30-year veteran butcher; explained seafood sourcing and freezing logistics |
| Fabrizio's grandmother (nonna) | person | Taught Fabrizio cooking from childhood using a stepstool at the stove; attended Mardi Gras in the 1990s |
| Poor Man's Pinball Podcast | organization | Pinball-focused podcast hosted by Scott Ian and Drew Beauvaire; email: thepoormanspinball@gmail.com |
| Vanguard | venue | Restaurant in Bay View, Wisconsin on KK street near Sven's Cafe; known for homemade sausages, brocks, chili cheese fries, and duck confit poutine; has basement where sausages are made |
| Sabrosa | venue | Brunch cafe in Bay View (Chase/Howell area), Wisconsin; located across from Cafe Luce; serves non-traditional Bloody Marys with cheese, cilantro, and pico |
| Cafe Luce | venue | Cafe in Bay View, Wisconsin near Sabrosa |
| Sven's Cafe | venue | Cafe in Bayview, Wisconsin; near Vanguard restaurant |
| Miller Park Stadium | venue | Wisconsin sports stadium; serves pre-mixed old-fashioned cocktails from taps |
| Paisanos | venue | Italian restaurant in town where Fabrizio worked as bartender; had a basement lounge where smoking was permitted |
| We Are Pinball | organization | Referenced as a pinball podcast/organization during discussion about MGC event planning |

### Topics

- **Primary:** Cooking techniques and recipe development, Wisconsin local dining and restaurants, Cocktail preparation standards and quality decline, Sicilian cuisine and food culture, Personal anecdotes and storytelling
- **Secondary:** Food sourcing and supply chain logistics, Fast food industry practices
- **Mentioned:** Pinball community event planning (MGC)

### Sentiment

**Positive** (0.72) — Casual, friendly, humorous tone throughout. Hosts and guest are clearly comfortable with each other. Occasional criticism of food quality/restaurant practices but framed humorously rather than angrily. Nostalgia and affection for local Wisconsin establishments and traditions. Light-hearted banter and self-aware humor dominate.

### Signals

- **[community_signal]** Poor Man's Pinball Podcast organizing event experience for MGC with food and beverage recommendations, suggesting active community engagement and venue partnership (confidence: medium) — if you guys go to MGC, if you're listening, pinball people...Poor Man's Pinball Podcast, the MGC experience. We're going to have the best places to eat, the best places to drink
- **[venue_signal]** Growth of food-centric pinball venues and cross-promotion with local restaurants in Wisconsin (confidence: medium) — Multiple references to local restaurants and the podcast's involvement in curating MGC food experiences, suggesting pinball venues are becoming destination dining locations

---

## Transcript

 Because it's Friday, you ain't got no job, and you ain't got shit to do. You're just in time for the after party that is Bucket Friday, starring Drew and Ian. The game's over. And these girls come talking to us, you know. So some older lady's hitting on Tim, her younger daughter's hitting on me. And I'm just like, this is fucked up. and I was like, what bar are you guys going to next? And they're like, oh, we're going to this place. I was like, all right, we will see you there. And then they leave, and Tim's like, are we really meeting these women out? And I was like, fuck no, we're going to another bar, because I'm not dealing with that drama. And then Tim's laughing, but end of the story. Here's where the fucking thing just went to a whole other level. I don't remember how we got home. I think I drove. Oh, man. and i remember my mom calling me the next day pissed off and she's like i came downstairs and tim was washing his face in the toilet he was so drunk the cold water on his face no just splashing it because he was so drunk he was just like and she was so pissed off at me she's like i don't know what you do to him but you have like a direct line to everything that is the body i said yes i do i love that yes i do i love that it's my mutant power man how can somebody get that faded that you don't even know that you're oh you haven't spent enough time with us first off he knows what he was doing he knows what he was doing really yeah he's like fucking water's water but second thing is never underestimate my drinking prowess. I feel like you should know that because we were down here until 3 in the morning drinking that day. All I know is that I got into that lift. Thank you for providing that lift. You're like, I don't even know how I'm going to get home. I was like, don't worry. Next time you see Tim, ask him about his Halloween cock sock. I was talking to the lady and next thing you know I wake up and I'm in front of my house. Wow. Wow. That was crazy, man. It's been recording this whole time. I hadn't felt like that in a while. Ladies and gentlemen, we're coming in hot today. Welcome to Fuck It Friday. We have Drew Beauvaire, of course, my man. What's up? My beautiful, beautiful man, Drew Beauvaire. I'm here. And we have a special guest for this Fuck It Friday. He works with my wife actually And his name is Fabrizio I'm having a hard time with my words Fabrizio Fabrizio Fabrizio Fabrizio Fabrizio Introduce yourself We have an audience of like 2 or 3 thousand listeners So go ahead and tell them What you're all about Lie number one Fabrizio, yeah. It's Italian, 100% Sicilian. I've been cooking for the majority of my life. Were you like a baby, like mixing up pasta sauce? Yeah, I remember my nonna, my grandmother, used to have a little stepstool. She used to have a little stepstool next to the stove, and I'd get up and cook with her and stuff. And she'd give me like a little butter knife or whatever and have me just pretend that I was chopping something, help her throw things in the pan. But now you get to use a real knife, right? Yeah. You graduated? Yeah, my uncle at like 10 years old or whatever bought me a little starter kit, some cheap knives to get me started with the knife. So is that something you still like doing, just cooking and doing your stuff? So for the past three years now, I've been working as, you know, a dialysis patient care technician, and it's something that – You're not using your knives there, are you? Yeah. And it's just something that I just know on a personal level because I've been living with kidney disease since I was born. So at work, you know, I get to really relate to my patients in a different way that the rest of the staff, I guess, can't. You just gave me the feels for Brazio. Thanks for that. That's what we do here on Friday. That was heartwarming. I know. I'm sorry. I'm waiting for some, like, fucked up story with knives. And he's like, I love my patients. I can relate to them because I got, geez, good. Fabrizio, you're a good man. I'm going on like four and a half years with the kidney transplant, so that's pretty cool. Oh, congratulations. Can I say that? Is that what you said? Yeah, thanks, man. Congratulations about your kidney. It's a blessing. It's a blessing. It is a blessing, 100%. Yeah, that's awesome, man. Any time you have, I'm too drunk to be talking about donations. Yeah. No, any time. Say what you were going to say. No, any time somebody wants to donate an organ, that's an amazing thing. That's a hell of a gift. For all you guys who aren't or just don't think about it, put that organ sticker on you. I think they assume an organ donor. I personally feel that we should join the bandwagon the way the U.K. or whatever. It should be mandatory because you don't need your body after you pass away. You mean organ harvesting? No, I mean I think that they force everybody to be an organ donor, right, because when you die you don't need this body anymore. Is that law in the U.K.? I think so. Okay, all right. Drew is watching hostile. He doesn't know what the hell is going on. Yeah, I'm like, he starts off talking about knives, and now he's talking about organ donations. I'm like, do these things go together? They'll go hand in hand, definitely. He got it. He got it. No, that's cool. That's a really cool introduction to yourself. So what kind of things are you into? Fabrizio? Did I say that right? Fabrizio? Yeah, Fabrizio, yeah. I don't expect people to get that. So we know he loves to cook, so I know that about him. Freezy loves to cook. So what are some of your favorite dishes to make? Man, so I really enjoy making sauces, soups, marinades. What's your best dish? What do you make that's the best? Let's see. Pasta dish, I would say that nobody could really mess with my Alfredo sauce, like some shrimp Alfredo. Do you call it the Fabricio Alfredo? Maybe throw some broccoli in there. Oh, man. And then – All right. So what's in your Alfredo sauce? So the Alfredo sauce, I developed this over the years. It took me like at least six years to get to where – I didn't want to make a damn roux. I wanted to bypass traditional bechamel by using heavy cream white wine reduction. So you start off the pan with some – just chunk up a yellow onion, like rough chop huge dice. Yes. And then just take some garlic cloves, smash them with your hand, throw them in there. You can even keep the skin on if you want. Start sautéing that, caramelizing that a little bit. Maybe throw some thyme sprigs in there, maybe some sage leaves, some bay leaves, whatever. Then deglaze the pan with some white wine. Let that evaporate a little bit and then hit it with the heavy cream. Let it reduce. Put some nutmeg, white pepper. This is turning into food porn. A tiny bit of salt. and then once that has been reducing and all the flavors of the onions and garlic and herbs are in the cream sauce, take like a slotted spoon and take out all that and then add the cheese and melt the cheese in there. What cheese do you work with? You should definitely use parmigiano-reggiano and some pecorino romano. Okay. I love listening you say these Italian words. They make me hard. Yeah. Can you say Drew in Italian? Drew-o. Zay Drew, yes. No, dude, that's pretty badass. Yeah, that is. That's awesome. That almost sounded like me today. Like, today, you'd be proud of me, man. I tried. I was like, fuck it. I'm going to make a poutine. And I've never made poutine. But I love poutine. Like, it's gravy and fries. I've never made poutine either. How did you do it? Never did it. I've enjoyed some good poutine. Yeah, so what I did was, in truth, I always enjoy the good poutine. it's like after you eat that after you eat that you feel i felt it from here but no after you eat a dish like poutine you feel so great but at the same time in the back of your head you're like i just totally clogged my arteries i'm gonna get a heart attack and i just it's perfect yes it's perfect so what i what i did dude um because every every every uh instruction you know i was looking at recipes this is what i do when i cook dude i i look at like four or five different recipes that exactly what i and i like nah fuck that bit but i like this bit you know exactly what a good what a good cook yeah so i go through it and i try to find find things I like and things I don like through trial and error and shit I don like to do So I was looking at two or three poutine recipes, and I hated them all. I actually, like, literally hated them all. Really? What was wrong? Oh, it was just. Can you say poutine again slowly? Poutine, yes, poutine. No, it was just like the most basic of gravies. We're all going to get the giggles by hearing this. You just pour it right over the fries, and then people are like, and then you add like cheese sauce, or you do a roux with some cheese, or you do some whatever. And it was pretty basic, and I was like, I think I can do this a little bit better. So I started with the gravy, and what I did was I went to the store, and I just picked out like one, I had two things I wanted in my head. I wanted a steak with a bone, a bone-in steak. I don't care what it was, so I could use that for the gravy, put that bone in there. and then the second thing i wanted was a fattiest piece of meat i could find and i found this thing i have never even i've never bought this before and it was expensive as shit but it was called a rib steak have you ever heard of that well like it wasn't a ribeye it was just called a rib it said rib steak it didn't look like a ribeye if this was a ribeye dude it was the saddest looking ribeye you've ever seen in your life because i got this at the local grocery store do you have a David Hankin do we got a little bit of no it's fine liquid by the No, it's fine. It's fine. So anyway, so what I did was cast iron, high heat. I fucking seared the shit out of that steak because I wanted to get a lot of gristle and shit on the base. And then once I did that, I pulled the steak, set it aside, and then I added some beef broth, some chicken broth. I already salted and peppered the shit out of the steak, so that was still kind of there. uh put a what else did i do oh you know flour oh like a half a stick of butter maybe even more yeah it was a roux and put that in there scraping all that off you know beef broth chicken broth like i said throw it in there let that cook simmer and then um what i did then was i cut the steak up into the smallest little bits threw them back in there put the bone through that back in there and then i put some water dissolved uh cornstarch just because i wanted it to thicken up cornstarch slurry yeah so i threw the slurry in there i don't see you know the words i just do it so yeah i did the slurry but i poured it in there to thicken up the the gravy so as that was going then i just baked the fries i didn't want to deep fry because it was already too much going on because i was watching a two-year-old at the time because laura was out there pressure washing did Did you see that? Did she tell you about it? I saw the pressure washer, but I didn't. She was pressure washing the patio. So she was busting ass there, and I'm trying to make this poutine where my little daughter is. I hear this big bang, and it's coming from upstairs. I'm like, shit. She went up the stairs again. Went up there, and I was like halfway up the stairs, and I heard, oh, what happened? What happened? And I'm like, oh, damn it, Vera. What did you do? The gravy boiled over. What did you do, Vera? And I go up there, and that's Vera going, what happened? And I go up there, and she's just fucking around with shit she shouldn't have been fucking around with. But get her downstairs, watch Monsters, Inc. I go back to my gravy. Gravy's, like, super thick. It was like a paste. And I take a sip. I take a taste, and it's salty as shit like all good gravy is. But I'm like, I'm going to put some water in there. Yeah, so I loosened it up a bit. And then, yeah, the fries were done. and I just did big old things of cheese curds. Just threw them in with the fries, poured the hot gravy over that, which melted the cheese, but it was still there, but it was not there. Instead of doing a cheese sauce, do the cheese curds, and that way they stick, but they also kind of disperse. Take that, Canada. But Laura was fucking around. Albert, Brad, Dennis, can you hear me? Yeah. Ian? And Laura, my wife, was fucking around in the backyard, so it took a little bit to serve everybody. It would have been pretty dope right off the bat, like pour it on there, watch it melt, and then eat. But it had to sit for a bit, and, yeah, things got way soggy. But they're supposed to get soggy. It's poutine, but I was proud of it, man. It's a good one. Wow, man. Yeah, little bits of steak in there. I feel like you need that in a poutine. Sounds good, man. I usually just had the duck confit poutine. duck confit oh shit motherfuckers did throw in some duck wow did you ever go to Vanguard in Bayview Bayview, Wisconsin it's called Vanguard Vanguard Vanguard in Bayview, Wisconsin what street if you haven't been there it's on KK it's on KK and what shit it's by Sven's is it we're getting really local tonight folks sorry is it around Cafe Lulu at all no it's further it's further south okay so further south it's by sven's cafe and it's by honey pie oh on that little strip yep yep yep yep okay dude they make homemade sausages right there and like they're they have a basement where they make their homemade sausage they're known for their brocks and sausages so they make these homemade things fucking the best in town is it close to the outpost into the classic slice it's in between it's a sausage fest that you want to attend yes but they also have chili cheese fries which are out of this world, and they have like four or five different poutines, and I think they have the duck poutine. Duck confit, yeah. Yeah, that's what it is. Vanguard is a fat guy's wet dream. Yeah, so if you guys go to MGC, if you're listening, pinball people, if you go to MGC, we're going to have this set up in stone, Poor Man's Pinball Podcast, the MGC experience. We're going to have the best places to eat, the best places to drink, and we might actually have a little tour. I'm just curious to get some poutine. Get some best poutine you've ever tasted, motherfucker. See what I did there? I see. Drew's been giggling this whole time. Drew can't help himself. Nope. Vanguard, though. You've got to check it out. Seriously. It's one of my favorite places. One thing I don't like, and I don't know if this is a thing anywhere other than Wisconsin, but Wisconsin's known for their old-fashioned sweets, right? And we've got this real sad thing going on lately. I've noticed within the last couple of years. It used to be you order an old-fashioned sweet, they make you an old-fashioned sweet. And usually it's pretty fucking good. Or a solid. Damn near good all around every bar you go to in Wisconsin. We've been making this shit since fucking World War II. All right? So we know how to make a good old-fashioned. However, Vanguard does this. Miller Park now, our stadium, does this. They have this pre-mixed shit that they funnel down. Oh. And they have it in their taps. So if you go there and you get an old-fashioned sweet in the tap form, it's like Soul Boxer. It's like that super sweet, too sweet, cavity-inducing, tooth-rotting liquor that I don't care for. It's a hangover helper 101. Isn't it supposed to have a little bit of a bitterness to it? Well, yeah, there's bitters in there. There's bitters in there. When you make the right ingredients and you put it together, it all comes together. That's the whole point. There's got to be like – When you have this mix, it's just like it's a mix. Mixes have too much sugar. Yeah. It's got to have like a little orange peel, a cherry in there. Your sugar really should come from – your sugar should come from your muddling of the orange and cherries. You can do it without a sugar cube and it tastes fine. I don't do it with a sugar cube anymore because I use instead of like a tonic water, which some people do, and I think it's disgusting. What I do is like a Sprite, right, or a 7-Up. So that's where the sugar comes in. With the orange peel and the cherry, it's not like drinking a 7-Up and going, man, this is fucking sugary. You know, it's not that bad. It's like you drink a 7-Up and you go, yeah, there's sugar in here. That's fine. but when you get with these mixes it's like sugar plus a fucking sugar cube that's like putting sugar in a soda it's fucking brutal dude it's terrible it's fucking brutal it hurts it hurts the soul i don't like it oh it's terrible it sounds like like the the diabetics uh drink right there yeah dude it's gut rotten like fucking glass so i soul boxer i'm sorry if any soul boxer employees are listening you drink that stuff you get diabetes instantly yeah soul boxer is like a pre-mixed um it's it's good ish old-fashioned but if you have more than half a glass you're gonna die your teeth will fall out you'll probably see us at the dialysis clinic come see freezy yeah i drink a whole bottle one day and it didn't go well however uh the wife and i went uh yesterday to a place uh in bayview as we talking it was on kk it was this great brunch We had good food but the Bloody Marys we ordered they came out and I shit you not they had cheese and cilantro in the Bloody Mary. Why would they do that? What kind of cheese? Like a little shredded cheese, right? In the Bloody Mary? I thought it was supposed to be cubed cheese on a stick. Exactly. We ordered Bloody Mary. My wife loves Bloody Mary. This is the most Wisconsin podcast we've ever heard. Yes. Because nobody here gives a shit about Bloody Marys or old rations. But we're doing it, man. We're doing it. Yeah. So we are, like I said. Hold our hand. The food was amazing. Take a ride. It's a place we've been to before. The food's really good. What's the name of the place? Sabrosa. Oh, yeah, yeah, yeah. I know Sabrosa. Yeah, good place. Is that new? Because it used to be. Yeah, they changed. Okay, that sounds familiar. Yeah. Where is it? Is that Howell? Yeah, yeah, Chase Howell. It's literally across the street from Cafe Luce. Isn't that like a brunch place? Yeah, correct. It's a little cafe. It's a little place. So we go on the patio. We get seated. We're wearing our masks. We're doing the right things, whatever. I'm so proud of you. And we order these Bloody Marys, and they come out, and it looks like tomato juice with cilantro and little cheese slivers. They give you like a cup of salsa. I know. And that was my thing. So I drink it, and my wife loves pico. like pico and cilantro are her favorite things so i'm like you're probably gonna like this she goes i don't like this at all no that's not and i'm like yeah she's still a salsa and correct and i drank it and i'm like this is not a bloody mary this is tomato juice with pico in it and it's clamato they they do yeah they gave you a uh and like i said salsa that you gotta dip chips in it put into glass? Fabrizio, you're reading my mind. I said, if they made Bloody Mary salsa like this, I would be like, hey, that's great, right? You have a couple chips, and you're like, this is probably pretty good. But just drinking it? I'm like, nope. We're like, I need a taco on the side of this with some fucking rice. Could I get a chaser of sour cream, please? Guys, this is a poor man's first i did not finish my drink wow i i don't blame you i i drink a lot of gasoline i drink turpentine i drink screwball those are all three those are all synonyms they're all the same thing yeah and let me get a chimichanga yeah i could not get a chimichanga to save my life for that thing and i said the food was amazing but that thing i was just like nope sorry not happening You put cheese and cilantro on my Bloody Mary. You failed. Yeah. Failed. I had a guy. This is a true story, too. My first bartending gig, my only bartending gig, really, officially, I was hired off this. They were hiring on Craigslist, and I got a job. Right at Craig, number one. This is before Craigslist got really shady. This is early days. and uh so i go for an interview for a bartending gig and surprise surprise i'm not a big-breasted hot woman so i wasn't getting hired right away when i went on all these interviews but i was like i knew how to make drinks it was just a matter of do they want a hot woman or do they want me you know and usually it's always the lady hot woman yeah drew doesn't even want me as a co-host he he replaced me in a second oh big busty woman yeah i'll think about anything so fired that's exactly what these bars are anyway i'm not woke people but this old guy this old guy this old guy hired me and he was like yeah but he was the bar manager of a new restaurant in town did you show him your boobies a little italian restaurant yeah a little italian restaurant called uh paisanos oh yeah so they had a lounge in the basement which actually it sounds terrible it's a legitimate basement though it is a legitimate base it sounds terrible but it's not awful it's okay it was cool back then because we could smoke down there so the people who were eating upstairs would come downstairs to the lounge and smoke and have a few cocktails with me and I would get them all sauced up but here's where I was going with this so the guy who was the original bar manager who was there for my first week if that he was like yeah this is my specialty drink and it was a Bloody Mary but it was like he used shrimp cocktail sauce in there and then he garnished it with shrimp and like he told me to like chop up shrimp and put it in there and there's like chunks of shrimp in there I took a sip and I was like, this is fine. Please hire me. The second he left, I was like, I'm not serving that. I don't even know what he did there. Just mashed up a bunch of shrimp with cocktail sauce and called it fucking Bloody Mary. It sounds disgusting. It wasn't great, but that was his signature Bloody Mary. Out there, how many Bloody Marys do you guys drink out there? Is that like a Wisconsin thing or is it beginning to be more popular? because when I was in Vegas for Katie's 21st birthday, the Bloody Mary situation was okay, but not great. What's that? I don't really mess with Bloody Marys. Not my cup of tea, man. What is it about Bloody Marys? It's like tomato base. It's like right up your alley, dude. It's Sicilian all through and through, right? You could throw some pasta in there. Exactly. You could be like, this is Fabrizio's Bloody Mary. Well, that brings me a good point now. So Sicily is a little different than Italy. So you're Sicilian. So are Sicilian dishes more white sauce-based or are they still tomato-based? Yeah, it's a little bit more rustic, you know, like more chunkier type of – some things could be a little bit more vinegary too. So you want a chunky Bloody Mary? Is that what you're saying? Hold on. No. So Sicily more like seafood. Yeah, lots of seafood. Seafood. Seafood. and okay so vinegar like fried calamari uh so vinegar octopus salad uh you know pasta quesadilla that's like you know pasta with like a sardine sauce like you got to get the fresh sardines and like you know they put like some pine nuts and raisins and fresh dill you have to have like the fresh like dill from the garden like fennel like see what he says i can picture being delicious in sicily oh but in milwaukee it would sound awful if i get my hands it's true if my mom gets her hands on the ingredients yeah we can make it okay like really good so it's one of those things like my wife and i always fight over this not even fight my wife fights with other people and i try to explain it to her but she got into it with like the local grocer pick and save and uh She was mad that they didn't have fresh shrimp. She's like, what's this previously frozen shit? I want some fresh shrimp. I looked at her like, motherfucker, this is Wisconsin. We don't have shrimp here. It's funny you say it. Nowhere in the Midwest will you get fresh shrimp. They're going to be frozen. Always going to be frozen. My father-in-law has been a butcher for like 30 years, and I asked him about that years ago. I said, hey, yeah, how come you have frozen this fish and shrimp? He goes, we're not by the ocean. He goes, you catch something in the ocean, it still takes a day to get here. Yeah, easily. So they'll catch stuff on the East Coast. The East Coast is closer to us than the West Coast. They'll catch something on the East Coast. It's cheap there, obviously. But then they've got to freeze it because they've got to send it here. there is yeah to fabrizio's point there's nothing they don't have a fresh fish truck that comes from new york or you know maine or whatever here because it takes a day or two so you gotta freeze it and put it here it doesn't matter so yeah this whole notion of fresh seafood yeah unless you live very close to the ocean you're not getting it you know the best thing The best thing we can get in Wisconsin Fresh is like a walleye or something like that. Yeah. Tom Culver sells their walleye sandwich. Yeah. I heard a story. This is years ago now. I don't know if this is like a thing now, but I heard a great story about a couple brothers that lived in like the Midwest, moved to Florida, and they opened up a seafood restaurant, but only specialized in like walleye and perch. Why would you do that? Because they were the only ones that were catering to that crowd that said, hey, we're not doing the ocean stuff. We're doing the lake fish. There is no crowd for that. They got really rich off of it. Are you serious? Yeah, because they were the only ones. And if you are a transplant which 99 of people in Florida are it seems anyway they going to want to go and get a good old walleye dinner Really I guess Apparently but they got super rich on that idea What the name of that company Fuck if I know that was years ago I learned this 20 years ago. The Walleye Brothers? Yeah, I don't know. I don't know. I don't know if that's even a true story. Hey, if that's a fucking bullshit story, email us at thepoormanspinball at gmail.com. I want to know if that's a bullshit story. Another story I heard, very, very food-related and funny story. uh my grandmother went to mardi gras in the 90s and she said she met i saw her boobs she fuck you she uh she said she ran into a couple of these young guys i gave her beads and these young guys had this deal they said um what we did was they had this little they had this meat on a stick thing right so they basically said um it sounds like a porno that once nope their their whole goal was this. It was two dudes. They would make these... Are you hearing yourself? Two dudes. Shut up. Two dudes. Meat on a stick. Okay, go ahead. It's a brilliant idea. Okay, two dudes. Meat on a stick. Meat on a stick. They were going to make meat braziers. They were going to put these little shish kebab things, these skewers, right, with marinated meat. I'm sorry. I'm sorry. I'm freezing. I've got it. I love it. And it's Mardi Gras, motherfuckers. And what they were going to do, they're explaining this to my grandmother, they're going to put it up their ass. No, I'm joking. Oh, I'm sorry. No, no, no. I just broke the fucking sound. No, it's okay. You're fine. Oh, shit. But no, they literally, their whole plan was to sell a million of these little sticks of meat for a dollar each. They wanted to be millionaires by the end of Mardi Gras. And they did. She went back the next year. they weren't there take it for what it is but they were they were running around like crazy you know how it is at mardi gras if i gave you a stick full of meat fuck you drew you're listening but for a dollar at mardi gras i would take your stick of meat for free give me 50 you know here's 50 bucks no i get you i want i want everything you got yeah fuckers throw some money around at mardi gras because you're drunk yeah you're right you're right yeah a dollar that's another brilliant idea A dollar for any meat product? That's like the old joke about meat. But it's a small little skewer. I know. It probably costs them 25 cents to make. 25 cents worth of meat. That's like the McDonald's thing. For a dollar. If you can sell a burger for a dollar, what's in that burger? A lot of fecal matter. Yeah. Like, you know, are they good? Sure. But when you're selling this thing for a dollar, $1.29, what is in it? I like the picture of those McDonald cows as being as skinny as the patties. It's like little beevil cows. They literally just, once they die or they decide to kill them, they just put them through the process, and it's just like two big walls of meat press, and they just boom. And then there's 30 patties right there. I remember one of the social science classes I took in high school. we we we looked into that and uh the way that those people are treated at those factories if if one of the the supervisors is catches them letting a grade a piece of meat pass into all the scraps and shit for fast food restaurants they'll go and like scream in their face you know you got oh sure you got people falling into the freaking grinders and shit and yeah it's wait what people meet you know is that what we're doing but it's like literally the stuff that they use for like fast food chains is just nothing but like the fucking people crazy ass scraps and stuff yeah oh yeah i used to work at wendy's actually and uh and you know one time one of the burgers like we see this square thing one time one of the square patties i picked one of the whole corners was just nothing but a big huge chunk of like white cartilagey fat you know and i was just like man shouldn't i dispose of this or whatever and well my you know the manager's just like yeah fucking my story going in the chili the next day because of covid about a month ago we started getting chicken wings you know i worked with a pizza chain really we started getting chicken wings that were ginormous and then what we were told because no one was buying them because of covet like bw3s you know went down and stuff we were getting all the extra hormones and stuff they had time to grow so these chickens were like massive steroid chickens no i'm not kidding like like our chicken wings for a period of about a month they were literally twice the size of normal we're getting these wings and they are ginormous and we're like what because we we got to pay by the pound so we're like what is going on here you know the shit's expensive for us we give the same amount of wings to people right by the pound with pizza chain uh dominoes oh okay okay okay but yeah so these big steroid chickens they they had too much time to grow and then we get these fucking big steroid wings so what the hell did you have to do to the order is just like no we give them the same number of pieces they just get these big fucking honking chicken wings and that now it's kind of come down to a level because you know restaurants are starting to open again yeah but you know because a lot of restaurants and stuff are closed for months so like the chicken supply was like out of control they're making millions and millions of these chickens right what do they do with them well they you know they can't sell them so they kill them they threw a bunch away Well, yeah, because no one was buying them. I mean, you know, that's what happens. And to your point, woof. Yeah, woof it is. Big old chicken. Big old steroid chickens doing their thing. Dude, yeah, those chickens, like they need to be a normal-sized chicken. Like I'm right there with 90% of America. We want our chicken wings huge. But I wonder how they get so big. I've been doing this for a lot of years these were the biggest chicken wings I've ever seen I'm picturing these chickens doing pushups and smoking cigarettes they go to the yard there's a dumbbell set up they're smoking cigarettes and they're like what you need buddy what you need how many cigarettes can you get me there pal hey Red what do you need I was thinking of a Shawshank as well a couple of Shawshank chickens doing the pushups doing the chin-ups. It's too much. Fucking chickens. It's too much. All right. All right, so that's Chicken Talk with Drew and Ian. Let's wrap it up. Yeah, we've done a lot of damage today. Fucking Friday is done. Call it it. I love you guys. Hey, Fabrizio. Thank you for coming on today, dude. Oh, yeah, it was really fun, man. Thanks for having me. Yeah, super cool. I have to do this more often. We're always here. Every night. Every goddamn Monday. Single tear. You guys are going to do a fucking Friday for real? No, this is it. We're done. It's over. We did it. You did it, man. You did it. You survived, man. You'll be able to listen along with 2,000 random people from the internet. Really? Mm-hmm. Where do I go? I'll send you the link, brother. ForemanSpinball at gmail.com. Fabrizio, have you ever listened to any podcast ever? Not really, man. That's a no. So he's never listened to podcasts, and you have officially been on your own podcast. How cool is that? Very cool. Fabrizio, you're a superstar. I do want to mention one thing. 5,000 people now know who you are. One thing that everybody who's listening to me has to go and listen to, it's the Joe Rogan show when he talked to Post Malone. Oh, my God, that was so awesome. You guys are going to have to listen to that. Post Malone showed up high on mushrooms, and Joe Rogan struggled to get caught up, and they talked about everything besides music aliens aliens ghosts he he was really on shroom oh they joe joe rogan he typically he smokes every day yeah he smokes a lot so like he he smokes with his you know and he'll he'll smoke with the gas that they want to so they're usually smoking sometimes at like hour one or two they start getting a little nutty but yeah in this case post malone was already fucked they were nutty to begin with and it was a four hour long podcast where it's usually somebody spend that much time listening to a fucking pod oh it's crazy i didn't get all four hours in because usually he cuts it off at three but they went four and that just cracks me up now after an hour and a half it's nonsense but that first hour and a half yeah it was good it's awesome but they're literally yeah they're talking about aliens oh god it was so fucking funny i was cracking up dude i was laughing so hard but go and listen to that um don't listen to this shit listen to the podcast uh next week we'll have post malone on so have a good day peace out love you guys take care

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*Exported from Journalist Tool on 2026-04-13 | Item ID: 3915bde3-f8d8-4cb9-a8a0-8b18c403dbc9*