Burritos, Toxic Comic Book Fandom, Tony Chu

Love: Burritos

For the first time ever, Alex and Andy are recording together, in the same room, facing each other! And how best to use this opportunity than for Alex to talk about his very favorite of all foods, burritos. He talks about his somewhat wistful, reverent relationship with the meal that essentially carried him through a cross-country solo road trip, Andy gives recs regarding fast food Mexican, and Alex gives you his personal recipe for the most delicious vegan burritos you’ve ever had. (Text at the bottom of these show notes)*

Hate: Toxic Comic Book Fandom

Andy, a lifelong comic book fan, rails and flails angrily at the very worst of comic book fans, namely white cis-dudes who complain on the internet about diversity. Alex, another hardcore comic book fan, joins him, and the two have a bonanza running down the history of creators and franchises telling diverse and politically-charged stories, and how every childish man-baby complaining about SJW’s ruining their culture don’t know what the hell they’re talking about. LHR at its very rant-iest.

Relationship: Tony Chu

One of you brilliant, gorgeous, immensely awesome audience-members writes in to ask about how to build an audience willing to pay money for their art. Alex and Andy discuss freelance services, working for free, being realistic, and maybe finally come to terms with just how hilariously unqualified they probably are to comment on the subject.


*Alex’s Vegan Burritos

Olive Oil – 3 tablespoons
1 yellow onion, diced
1/2 green bell pepper, diced
2 roma tomatoes, diced with juice removed
1 cup cooked rice
1 cup cooked black beans
1 cup cooked lentils
1/2 cup salsa
6-8 8-inch tortillas
Adobe, cumin, pepper, to taste
1) In a medium saucepan, heat three tablespoons of olive oil over medium heat. Add the onion and cook, stirring frequently, about 10 minutes. Add the green pepper and cook an additional five minutes. Add the tomatoes and the seasonings (use more than you think you need). Stir well, set heat to medium low.
2) Add the rice, lentils, black beans, and salsa. Stir until well mixed, cover, and let sit until all ingredients are warm, about five minutes.
3) Remove from heat. Scoop the mixture onto the tortillas in 3/4-1 cup increments. Fold the east and west sides inward, then the north and south over them so that they fit snugly (if they don’t close, you’re scooping too much). Serve hot.
4) If you’d like to make them vegetarian-style, shredded cheddar-cheese can be added when rolling into the tortilla. Also, an equivalent amount of cooked beef, pork, or chicken chunks can be substituted for the lentils if you want all of the flavors and none of the veganism.