Justin is gearing up to go to West Palm Beach to celebrate a birthday and eat seafood and cubanos all week long. Zack recaps his ice cream class experience from Penn State. Zack talks about making tikka masala and naan in a home oven. He also talks about how he repurposes his leftover rice for a great breakfast dish. Justin makes a nice bean, sausage, and kale stew and talks about the versatility of dishes where you can swap out similar items in a recipe. They also do our best to decipher more fan mail from our faithful hogaholics. The guys also off their strong opinions on menu size. Bread mitts and pudding shoes will be hitting the merch store soon.