The Kinky Eater
The show where adult content creators talk about food, sex, kink, and auralism.
The Kinky Eater
Exploring Gastronomy and NSFW Content w/ Earth to Allie: A Journey from Burrata Cheese to Online Authenticity
Join me, Verbal Kink, as we kick off this episode with my first guest, Allie, better known as the vivacious u/Eartho2oAllie on Reddit. We embark on a unique gastronomic journey exploring mouthwatering dishes, while amusingly meandering through topical conversations on plant-based diets and lactose intolerance. Ever tried the tantalizingly creamy burrata cheese? We trace its journey from the humble Italian region of Andria, Puglia to becoming a beloved delicacy in food-loving Bay Area. From our inaugural taste of this divine dairy to it becoming a staple in our diets - we get personal about our cheese chronicles.
But it's not just food we're talking about here. We take a turn into the intriguing world of NSFW, with Allie sharing his experiences and insights from Reddit. We delve into the importance of online safety, self-expression, and maintaining personal authenticity in the face of societal pressures. So buckle up and get ready for a whirlwind ride where food, sex, kink, and oralism collide! Remember to follow the channel and leave us a review. And if you're curious, check out Allie's titillating NSFW content on Reddit. This is the Kinky Eater, promising a fun and fearless exploration of food and beyond!
Welcome to the Kinky Eater's first official podcast episode. I'm Verbal Kink and I'm excited that you're here with me. This first episode is part one of my time with my first guest, ali or Earth to Ali on Reddit.
Verbal Kink:In this first part, ali and I go to a great restaurant in DC talk about barata lactose intolerance. What is barata? What is lactose intolerance? If you have ever asked yourself those questions, keep listening. If you know about it, listen anyway. My time with Ali was long so I've broken it up in a few episodes. We'll get more into the NSFW content in the next two Ali episodes, so thank you in advance for your patience, but I hope you like this one. This podcast has been a long time coming. I'm a big fan of food and oralism, which is the love of sounds. I do love myself a good mukbang and I do love myself some good audio porn.
Verbal Kink:I've been making audios both safe for work and not safe for work since 2018, and I love everything about it. And guess what? I've loved food since. Well, since I can remember eating. What a way to combine these two things to host a show where me and other adult content creators, especially in the erotic audio space, talk about oralism and food. This is absolutely my happy place, so thanks for being here. Some of you may have heard episode one of my AMA If you haven't check it out, but in the meantime, here's a clip of me and Ali during our later conversations.
Allie:I wrote a script. It was bad. Oh, you wrote a script, yeah, did you post it?
Verbal Kink:Yeah, but you still haven't posted. No, oh, you took it down.
Allie:It's bad. I'm embarrassed Okay.
Verbal Kink:Wait. So how did you find audios if you wereif you didn'tyou couldn't find what you wanted on visual?
Allie:So I read a lot of, you know, romance, novels and erotica, but that has its own problems. Oh my gosh, it's good. It's good, but it also I don't know, this might be tea in my bed. I've orgasmed in my sleep without Is that from a dream?
Verbal Kink:you think?
Allie:I had it. And then I woke up thinking like realizing I had it, I had an orgasm.
Verbal Kink:What would you do after that? Were you hungry?
Allie:Well, I was already.
Verbal Kink:Welcome to the Kinky Eater, where adult content creators talk about food, sex, kink and oralism, but not always at the same time. I'm Verbal Kink and I love food and I love sexy sounds. In this episode, I hang with my friend Allie, an erotic audio creator posting on Reddit, mostly on Gone Wild Audio. She's also the creator of the subreddit ForScience, a NSFW audio series where she performs sexy and erotic toy reviews. During our escapade, we stop at one of DC's most popular restaurants. We discuss a myriad of food and sex topics, including our life-changing discovery of Brata, why you should wash your rice, plant-based lifestyles, banana pudding, the problems with little erotica and romance novels, her first NSFW script, wet dreams, ramblefabs vs improvs and her orgasmic toy reviews, and so much more. I know I mentioned a lot, but look, this is going to be a lot of fun, so make sure you stick around. I'm glad you're here, let's get into it.
Allie:Allie, Allie.
Verbal Kink:Thank you, sir. Hey, how's it going?
Allie:Good, how are?
Verbal Kink:you Good. Picked up Allie going for a nice little drive Quiet City. So I was definitely excited to pick up my friend Allie and I ended up picking her up at her hotel. She was staying in the city and it is well. It used to be one of the most swankiest hotels in DC. It's gotten a little bit older. It's probably aged, Probably could use a renovation, but still nonetheless it's still one of the nicer hotels in the city. So got the picker up there and, oh, speaking of swanky, I'm glad they have this parking lot, because the street parking over there is crazy. So swanky.
Allie:I brought my coat around because I thought I was going to have to walk, but no, it's right here.
Verbal Kink:It's got a small space, geez.
Allie:Oh the smelly. You should tell them.
Verbal Kink:I won. I don't like parking lots with small parking spaces. Yeah, I don't want people parking too close to me. They can hit me. They can bang my car when they open the door. I can't stand it. Also, allie, if you're listening to this, it's too late. It's out there. If all someone has to do to impress you is take you to a place that has parking spaces and that is what you call swanky and girl, you are easy JKLOL.
Allie:I wore green. Oh shit, Kind of.
Verbal Kink:I didn't wear green.
Allie:You're going to get pinched.
Verbal Kink:Wait.
Allie:Is that a thing, you guys? I think I have green on my shoes. All right, I got green on my shoes.
Verbal Kink:It's like a mint green, though I think mint green is OK. How you doing, I have reservation. On this night we feasted at Millie Spring Valley in Washington DC. It's a New England slash Baja California influenced seafood restaurant, an offshoot of the Nantucket original. It's got a breezy, nautical feel with navy blue boots, boats and lanterns, evoking a casual waterfront restaurant. Vibe Outside sports, a relaxed atmosphere on a huge patio that seats 130 people. The dinner menu features oysters, yellowfin tuna, poke duck, lettuce wraps, sauteed softshell crab and a long list of their delicious tacos, including their grilled local rockfish tacos. They've got a pretty nifty craft cocktail selection as well. The joint is kid friendly and has the same feel as their Nantucket island spot with the same name. Millie's is owned by restaurateur Beau Blair and his Georgetown events hospitality group.
Verbal Kink:It's the same group that runs the late night taco chain Surfside, the open air bullpen near Nationals Park, the beachy sandwich shop Jetties and Dew South, which has been Navy Yards sprawling destination for whiskeys and smoked meats since 2015,. All in the DC area. I was very excited to introduce this spot to Allie. It was St Patrick's Day and I didn't consciously wear green. Was I looking for one of the sexy milfs at Millie's to pinch me? Maybe, maybe not. I can tell you, though, they were hot, alright, cool, do?
Allie:you want some water.
Verbal Kink:Yeah, it would be great. So what's it looking like? Looking good, that's the menu.
Allie:Yeah. So two things I would order right away would be the duck lettuce wraps. Yeah, thai, because I like that, I like that. But also there's a Thai restaurant near me that makes stuff spring rolls. Oh, oh, like, that's the only thing I order from this place. That's good, but anyway so that makes me so that looks good, but I also love burrata. This menu is very attractive, like it's all over the place, but it's cool.
Verbal Kink:Yeah, wasabarada, smoked sabre fish, toast, hard boiled eggs and rashes. Good, how are you? Awesome. Can I have a Coke, actually for now? Coke, coke and the egg.
Allie:What other types of soft drinks do you have?
Verbal Kink:You know I freaking love Coke so much I can't stop. I can't tell you how many times I've tried to quit soda Coke in particular, Just because you know you can basically lose 15 to 20 pounds just not drinking soda. But I gotta tell you, I love that high fructose corn syrup. Do you have any sort of yeah? Yeah, I'll do it no faster, Cool Thanks. So what are we thinking? What are we thinking?
Allie:So I also love burrata. Have you ever had burrata oh?
Verbal Kink:I love burrata. You want to get some? Yeah, we can share some. So the burrata butternut squash. That looks good. Do you like poke Mm-hmm?
Allie:Okay.
Verbal Kink:Let's go for it, oh slow. Burrata, lamb, taco, nantucket based scallops.
Allie:Those are the dinners, right? Oh sorry.
Verbal Kink:Oh my God, the scallops are probably good.
Allie:Yeah.
Verbal Kink:What do you think is going to be your entree?
Allie:I don't know. I was going to get the At least here tuna, but if I'm going to get the poke ball, I probably won't get the tuna. It's inside.
Verbal Kink:Thank you, thank you. Ah, two limes in there Together at the time. Okay, yeah, can we start out with the burrata and poke?
Allie:Burrata and poke yeah.
Verbal Kink:For sure.
Verbal Kink:So here's the point where we're about to get the burrata. Guys, I've had a lot of burrata in my time. I've had burrata with tomatoes nice grape-style tomatoes, some heirloom tomatoes, some glaze on there, some balsamic, or had some olive oil and had it on toast and pine nuts. I've had it with prosciutto. I've had it with poached pears. This burrata from Milly's was a burrata with grilled stone fruit. It was supposed to be grilled stone fruit so I was guessing like peaches, but it actually came out with squash. It was in season so it was to die for it was delicious. It had balsamic, honey glaze, some mint and toasted almonds and it was so good I just I love burrata, god, this right here.
Verbal Kink:What is this? What does that mean?
Allie:I thought that was like the pumpkin or the squash.
Verbal Kink:Oh, you know what You're right.
Allie:Is it the butternut squash?
Verbal Kink:I think it's a butternut squash.
Allie:It's the first time I had burrata in Italy.
Verbal Kink:Oh, that's that had to be the best. Oh, my gosh squash is awesome.
Allie:I think I oh my gosh. I didn't even know what it was like. Obviously there it existed before, like it was something I could easily get in the Facebook. Yeah, thanks, do you know what you want? Yeah, I'm gonna get the Nantucket scallop.
Verbal Kink:And I'll have the fried rice. You're talking about the hands-off special. That's it for now.
Allie:But I never knew about burrata before I got in a restaurant in Italy because I didn't see it on menus in Italian restaurants. It was something you could get at Italian deli, but it wouldn't be something restaurants would serve that I would be sure that I would go to.
Verbal Kink:So what year was that that you like discovered it 2013.
Allie:2013?.
Verbal Kink:Yeah, you discovered it before I did, which is great, but I don't think I've discovered until 2015. A lot of restaurants are doing it.
Allie:It's so funny that you like know the year you discovered burrata. Is that like changes, yeah?
Verbal Kink:I was in the Bay Area and you know I've gone to a lot of like wineries and wine tasting. I was in a really lived wine country. A lot of the, a lot of the restaurants there would do a lot of.
Allie:So I'm from a place where Italian food is like a big deal. And I never had it, never knew about it, you from your family, what you said, the area or your family. Oh no, I'm not Italian. I wish I was, but no, I'm from, like the. I grew up in it in the suburbs of New York. The Italian food I experienced in Italy wasn't actually that far off from what I grew up with. That's a brag.
Verbal Kink:Burrata. What is burrata? Yeah Well, like mozzarella, burrata is a fresh stretched curd cheese made from cow's milk. From the outside it could be mistaken for fresh mozzarella, both being plump white orbs of Italian cheese. But burrata has an outer shell made of mozzarella and when you cut it open outflows a deliciously gooey, luscious mixture of soft frayed cheese, curds and cream. It's liquid gold. I tell you, Cheese of the gods, that liquid gold. That's the true star of the burrata, and it's called stracciatella. Stracciatella originated in Andrea Puglia, where mozzarella was traditionally shaped into a knot instead of a ball. Unsold knots would firm up considerably after a day of sitting on the shelf. Then they were frayed or peeled apart into strings and soaked in heavy cream. At some point in the 1920s, some genius decided to wrap that cheese up with a sheet of mozzarella and form the dumpling-like pouch we know today as burrata.
Verbal Kink:Burrata means buttered in Italian, and it definitely has a rich, sweet, milky, buttery flavor. You can find it at the top of many restaurant menus, often with toast or crusty bread. It's great with some olive oil, tomatoes, fruit, balsamic, prosciutto All of the above. It's delicious, you know, unless, of course, you're lactose intolerant. Maybe you can take a lactose pill or lactase pill, whatever that is. If you love cheese and haven't had burrata, do yourself a solid and consume some burrata.
Verbal Kink:Listen, I remember trying burrata for the first time in 2014 at a restaurant in Vegas, but I didn't realize that it was burrata. I was too busy drinking and socializing to really enjoy it. But it actually was. I thought it was just some form of mozzarella cheese on a charcuterie platter. Technically I wasn't wrong, but yeah, I was. I found it in 2015 at a local pizza joint and from that point I looked forward to eating it whenever I could. While some argue it's a lazy trend that chefs hooked onto and served at their restaurant simply because focus group data says you should, it still pleases me today, like the day I ordered it at the pizza joint in 2015. So if I see it on the menu nine times out of 10, I'm going to order it.
Allie:It is good, this is so good, yeah, yeah. But now I see brought a certain restaurant like this more often and I get it anytime I see it.
Verbal Kink:Yeah, I tend to do that too, I think. I think since I've been, since I've discovered my a bit of lack of intolerance, I've been a little hesitant to get it, but usually I'm good for like for a while.
Allie:Yeah, so about that, I think this would probably be the more likely I would be affected by because of the milk in the premier center. But the meaning itself has low lack of cheese itself has a little lack of, so you can find with cheese and yogurt for like ice cream and milk.
Verbal Kink:Wait, no, I think you had talked about that like before yeah. Right, I think. What did you say? You were discussing it in like a VC or something like you were trying to like you were like on a new journey for milk or something. Yeah, you tell me about the pool.
Allie:So because I'm more affected by milk from my lack of intolerance, I try to avoid it and so for like, mostly like coffees or things like that. I get different things that I'm out like. For a long time I got almond milk, but now other restaurants will serve like coconut milk and oat milk.
Verbal Kink:Yeah, what do you think of all that?
Allie:Not great.
Verbal Kink:Like what like does it compare? Have you made the transition, the full transition? No, well.
Allie:So when I'm at home, I buy a lactose-free milk which tastes a little bit different.
Verbal Kink:Yeah, I did, I did. It's a little sweeter.
Allie:Yes and then. But when I'm out, yeah, one of the non-dairy things, but I actually prefer cream, like I, and cream actually has less lactose. So, oh, if I'm cooking I would get if the recipe calls for it. If it's half and half, I'll get lactose-free, because the other half of milk is has lactose, so you can get lactose-free half and half.
Verbal Kink:Alley and me, unfortunately, are lactose intolerant. Up to 65% of the world's population is lactose intolerant. So look, we're not alone, and I know some of you out there are in the same boat. You probably already know, but just in case you don't know, to be lactose intolerant means your body no longer produces the lactase enzyme. Lactase, made in your small intestine, is the enzyme responsible for the digestion of the milk sugar, lactose. Lactose is made up of two molecules the carbohydrates glucose and galactose. Not to be confused with Marvel's galactus, its production decreases after the weaning phase in most mammals, including most humans.
Verbal Kink:Some humans, however, continue to produce lactase through adulthood, a trait known as lactase persistence, or LP or ULP man. If you're LP, you're lucky. That's the 35% of the global population and you guys are good to go. You can have as much milk and cheese and all that good stuff, all the dairy products you want, without any issues. There's typically higher instances of LP observed in people in traditionally pastoralist populations where dairy is a strong component of the area's diet.
Verbal Kink:Look, all humans can digest milk in infancy, but the ability to do so as an adult developed fairly recently, like in the past 5-6 thousand years Before that, even though milk was part of their diet. Virtually no adult humans could properly digest milk. At some point, northern Europeans began inheriting a genetic mutation that enabled them to produce lactase. If you don't have the lactase enzyme, then you may experience digestive symptoms like gas, bloating, cramping or the dreaded D word, and it's not the good kind. So when a product says that it's lactose-free, it usually means that the lactase enzyme has been added to the product. Guess what that does? That results in the milk tasting sweeter than regular milk. If you're not keen on sweetness, then you can try other non-dairy, lactose-free milk like soy or almond milk.
Verbal Kink:Ali. She takes lactase pills. I've not tried them yet, but she says they work and they're the best. I might just put them on the list. Overall, though, do we actually need milk? Guess what? No, we don't. Dairy products are not a nutritional requirement for humans. We can get all the nutrients for optimal health from a high-quality diet that limits or contains no dairy. I do love my hookahs, hookahs, mmmmmmmm. So there you go.
Allie:Anyway, do you ever save one? I wonder if you ever save one Like you, just really like you want to go back to eventually.
Verbal Kink:I save posts all the time Because I might not be in a mood to listen or I don't have time or I'm on a go, but like you have like a.
Allie:It's hard for Reddit to save it this way, but do you have like an all star like?
Verbal Kink:a favorite performer?
Allie:No, not just performer, but like specific audio so you could go back to.
Verbal Kink:Oh yeah, where I'm always able to get the job done.
Allie:Yeah absolutely Like old faithful.
Verbal Kink:Yes.
Allie:Old faithful.
Verbal Kink:Finito Finished. That was episode one of the Kinky Eater. I'm so glad to have been able to hang out with you. Stay tuned for more with my friend Dali. I know we didn't get into much NSFW during this first episode, but I wanted to keep it a bit shorter for you. Trust me, we'll eat more and chat more all about the NSFW stuff that Ali's into very soon. In the meantime, if you liked this episode, make sure you follow or subscribe to the channel and give it a thumbs up and a review. Also, check out Ali's NSFW content on Reddit at u-forward slash earth to Ali, or that's E-A-R-T-H-O-2-O-A-L-L-I-E. Gracias por la corte. Thank you for listening. This is verbal kink and I'm the Kinky Eater. Wherever you are and whatever you're doing, bonfrapitit.
