Chuck
👤 SpeakerAppearances Over Time
Podcast Appearances
And so the Brits were like, we can start making this stuff finally.
We've got the good stuff right here in Cornwall.
Yeah, and I think you're right.
I think the Europeans use that soft paste a little more, so it's a little more prone to chipping.
It's a little grainier, just not as hearty overall.
And then you've got to glaze the stuff after you fire it.
But the glazing, I thought, you know, because I didn't know anything about this stuff, I thought the glazing might be kind of the final key to make it impermeable to liquids.
But it really has nothing to do with it.
It's already impermeable.
The glazing is just decorative.
Like B-I-S-Q-U-E?
Although a lot of times that stuff's langostino, you know.
Yeah, I mean, if you go to like a really high-priced seafood restaurant, it'll be real lobster, but that lango is a pretty good sub.
No, I think it's just like a little tiny...
A little tiny guy.
Tastes like chicken.