200: The 200th Episode Spectacular!

[00:00:00] [SPEAKER_00]: Behold the cold open red alert red alert post post we haven't had a real post a real

[00:00:08] [SPEAKER_00]: Slobberknocker that changes a day

[00:00:11] [SPEAKER_00]: After you read it

[00:00:12] [SPEAKER_00]: But it's happened. It involves a wife. It's a wife post. It is a

[00:00:18] [SPEAKER_02]: 1000% classic like first about Hall of Famer immediately in the Pantheon

[00:00:25] [SPEAKER_02]: Wife post from a wife guy. I would like to also I mean we've talked about this before but it's been a lot of

[00:00:32] [SPEAKER_02]: Episodes as you'll soon learn

[00:00:34] [SPEAKER_02]: So maybe people have forgotten this

[00:00:36] [SPEAKER_02]: I just want to make it so clear that a wife guy is not a guy who really loves his wife

[00:00:42] [SPEAKER_00]: He doesn't understand the wife. The wife is an interesting confusing object that lives in his house that makes him scratch his head

[00:00:51] [SPEAKER_00]: The wife wants things and it's it's wild

[00:00:54] [SPEAKER_02]: You cannot be a wife guy and love your wife because to love something means you have to have empathy and understanding

[00:01:01] [SPEAKER_02]: For it, which these guys don't have as Joe clearly just explained that out of the way

[00:01:06] [SPEAKER_02]: I got to read this post from a guy named Ethan Evans at Ethan Evans VP

[00:01:11] [SPEAKER_02]: As far as I could tell this is a real guy who's not doing a bit

[00:01:15] [SPEAKER_02]: This has since been deleted. This was part of a big thread

[00:01:19] [SPEAKER_02]: But I can only find screenshots of the first

[00:01:22] [SPEAKER_02]: Which is the oh, it's the post that has the funny part

[00:01:26] [SPEAKER_02]: Do you want to read the post Joe? No, I want to respond to the reading of the post

[00:01:33] [SPEAKER_02]: Okay, I think we both sort of don't want to say these words, but whatever. That's that's also it. Yeah

[00:01:40] [SPEAKER_02]: This is from Ethan Evans VP

[00:01:43] [SPEAKER_02]: Unprompted a CEO I worked for

[00:01:47] [SPEAKER_02]: Seduced my wife in retaliation for my pushback on him at work

[00:01:52] [SPEAKER_02]: He won. I got divorced and left the company

[00:01:57] [SPEAKER_02]: When I say I truly understand how some executive teams can be political snake pits

[00:02:02] [SPEAKER_02]: I trust you will believe me learn from my pain do the following

[00:02:07] [SPEAKER_00]: Okay, there's a lot of replies that are correctly like

[00:02:10] [SPEAKER_00]: Masad couldn't get this out of me revolver ocelot couldn't get this out of me, etc. Etc

[00:02:17] [SPEAKER_00]: so there is sort of

[00:02:19] [SPEAKER_00]: that I

[00:02:21] [SPEAKER_00]: Don't think it's like important to be like cool and manage your

[00:02:27] [SPEAKER_00]: optics carefully, however

[00:02:30] [SPEAKER_00]: This is why would you just be like everybody my boss fucked my wife. I learned something though. So what's

[00:02:38] [SPEAKER_00]: Learned something it's fine

[00:02:40] [SPEAKER_00]: and the thing that makes me the most sad about this is I get the sense that like this insane thing happened to this guy and

[00:02:47] [SPEAKER_00]: Like he just doesn't have the emotional capacity to like process it

[00:02:50] [SPEAKER_00]: So like the the only way it's it's it's getting processed is by doing like a LinkedIn post. Mm-hmm

[00:02:57] [SPEAKER_02]: Mm-hmm. I mean like it is so fucking funny

[00:03:00] [SPEAKER_02]: So at the end of the post is that learned from my pain do the following?

[00:03:03] [SPEAKER_02]: What's the following that was the rest of the thread and honestly dude it was basically just

[00:03:08] [SPEAKER_02]: When you have a good manager

[00:03:11] [SPEAKER_02]: Who is on your side and wants you to thrive?

[00:03:16] [SPEAKER_02]: Appreciate it and try to grow and and do and advance as much as you can and then when you have a bad

[00:03:24] [SPEAKER_02]: manager

[00:03:25] [SPEAKER_02]: Have a backup wife because you have to take

[00:03:28] [SPEAKER_02]: Just the idea that like

[00:03:31] [SPEAKER_02]: Again a wife is just an object you have it is

[00:03:37] [SPEAKER_00]: It's something you lost at the poker table. Well, it's

[00:03:42] [SPEAKER_00]: It's very to call it othering is like not even

[00:03:47] [SPEAKER_00]: The scope of the problem again. It is just like this

[00:03:52] [SPEAKER_00]: bauble

[00:03:52] [SPEAKER_00]: yeah, like

[00:03:56] [SPEAKER_02]: The idea that like

[00:03:58] [SPEAKER_02]: some guy

[00:04:00] [SPEAKER_02]: Again, it probably like a stranger to her just came up to her and was like hello

[00:04:05] [SPEAKER_02]: I'm seducing I read the thread a little bit

[00:04:07] [SPEAKER_00]: One of the issues he talked up his boss too much. She basically was like my boss is so cool

[00:04:12] [SPEAKER_00]: I bet he would definitely not steal you from me and then I guess what having up the boss

[00:04:17] [SPEAKER_00]: You should not

[00:04:20] [SPEAKER_00]: Don't tab up the boss they'll just fuck your spouse

[00:04:48] [SPEAKER_02]: Hello everybody and welcome to the 200th episode of

[00:04:53] [SPEAKER_02]: Anime sickos. It's the only podcast the only podcast ever have 200 episodes and all

[00:04:59] [SPEAKER_02]: 200 of our episodes are about the four pillars of modern misery anime gaming posting and jobs for the

[00:05:05] [SPEAKER_02]: 200th time I am Tom and

[00:05:08] [SPEAKER_02]: anime sicko

[00:05:10] [SPEAKER_00]: I'm Joe and anime sicko and not only is this the 200th episode

[00:05:14] [SPEAKER_00]: I believe we like we discovered the number 200. This is the biggest one yet. We did it

[00:05:19] [SPEAKER_02]: Yeah, the fucking mr. Show sketch was right. We did like goodwill hunting

[00:05:24] [SPEAKER_02]: There was someone put 20 on the chalkboard and was like but what but how but how?

[00:05:31] [SPEAKER_00]: And then added another zero and then we pointed out actually zero has no value. So it's the same numbers

[00:05:36] [SPEAKER_02]: yeah, no, so here's what my understanding was is I saw a bug on the board and I

[00:05:42] [SPEAKER_02]: People think i'm the janitor because I walk around with a broom. Not um, I wanted the janitor when the janitor did show up to

[00:05:50] [SPEAKER_02]: Disposer the bug so I what I did was I circled

[00:05:53] [SPEAKER_02]: The bug and that's what they thought the zero was i'm just kind of going along with it, dude. I'm so scared

[00:06:00] [SPEAKER_00]: One of the things I did when I did teach that was fun

[00:06:03] [SPEAKER_00]: Uh, and it's just completely pointless. I would just like draw a triangle

[00:06:07] [SPEAKER_00]: On the whiteboard and then write do not erase

[00:06:10] [SPEAKER_00]: Uh, so like the next person would come in and be like, oh shit. Okay, uh, and it was funny because like

[00:06:18] [SPEAKER_00]: People treated it like oh joe needs the triangle next time

[00:06:23] [SPEAKER_02]: this is like the um social experiment where there's a waiting room and there's one actor who always stands up when there's a chime

[00:06:30] [SPEAKER_02]: And so everyone starts standing up when there's a chime and then eventually the actor leaves and new people come to the waiting room and eventually like

[00:06:39] [SPEAKER_02]: The waiting room was full of people who never saw the actor

[00:06:42] [SPEAKER_02]: But they still all stand up for the chime and it's like one of those things that like you

[00:06:45] [SPEAKER_02]: You get told about it and like isn't this chilling and it's like no, it's very funny. It's like a skit

[00:06:51] [SPEAKER_00]: Yeah, it's a goof

[00:06:52] [SPEAKER_00]: Of the stanford prison experiment. I always wonder if like during that anyone was like this is going great

[00:06:59] [SPEAKER_00]: Like we are getting the data we need

[00:07:01] [SPEAKER_02]: I don't know the specifics because i'm not a scientist and also because I don't really care but my understanding was that was like

[00:07:08] [SPEAKER_02]: So you know how there should be like any scientific rigor in an experiment?

[00:07:13] [SPEAKER_00]: so what if you let a bunch of college kids just um

[00:07:17] [SPEAKER_00]: Torture each other, uh, like they wrote some things down

[00:07:21] [SPEAKER_00]: But I don't know

[00:07:22] [SPEAKER_00]: What it what it revealed is that some people can be real pricks. Yeah

[00:07:27] [SPEAKER_02]: We would have no way of knowing

[00:07:29] [SPEAKER_02]: so before we get to the 200th episode stuff that we do have one new patron and

[00:07:34] [SPEAKER_02]: Uh, I can't believe that he had not been a patron before because this completely blows up our entire grift

[00:07:40] [SPEAKER_02]: That all these months have gone by with no uh cash from him, but

[00:07:45] [SPEAKER_02]: It's devin price

[00:07:47] [SPEAKER_02]: Thanks devin. Finally, slow burn slow burn, okay?

[00:07:52] [SPEAKER_02]: Time is on her side except no, it's not

[00:07:54] [SPEAKER_02]: Uh, so we if you've been following us on social media if you've been in our discord

[00:07:59] [SPEAKER_02]: You know that for the 200th episode we wanted to do

[00:08:02] [SPEAKER_02]: A sort of victory lap episode where we just reflect on our 200 great

[00:08:08] [SPEAKER_02]: Fucking podcasts where we read and listen to words of congratulations

[00:08:12] [SPEAKER_00]: From our adoring fans and sucking self snucking it was you know, just run up the ego score

[00:08:19] [SPEAKER_02]: And I mean, wow did you guys pay off in that sense?

[00:08:24] [SPEAKER_02]: Um, just so many sweet things. It really meant a lot to see them all

[00:08:29] [SPEAKER_02]: Uh, and we're so excited to share them with you

[00:08:32] [SPEAKER_02]: Which we will do next episode because we something came up. We got it that we couldn't put off

[00:08:37] [SPEAKER_00]: Yeah, the 200th episode

[00:08:40] [SPEAKER_00]: Retrospective will be occurring in episode 201 episode 200

[00:08:45] [SPEAKER_00]: Uh folks were talking, uh

[00:08:48] [SPEAKER_00]: Dusts and goos dust and goops goops and dusts. So let's talk about our favorite dusts

[00:08:53] [SPEAKER_00]: Can we start with our dusts for sure as you may recall?

[00:08:56] [SPEAKER_00]: In the sketch that no one likes that only we like that we will do to punish you

[00:09:00] [SPEAKER_00]: Uh, we there was some fucking stupid shark tank thing where tom correctly points out that like whatever seasoning is on the goldfish

[00:09:09] [SPEAKER_00]: is like

[00:09:10] [SPEAKER_00]: Solved food like the old bay goldfish are a solved problem. They figured out dust and you know

[00:09:18] [SPEAKER_00]: Like all great art it got me thinking about all the dusts I enjoy and eat

[00:09:25] [SPEAKER_00]: um

[00:09:26] [SPEAKER_00]: basically, uh

[00:09:29] [SPEAKER_00]: Throughout

[00:09:30] [SPEAKER_00]: The past few weeks i've just been texting tom updates

[00:09:33] [SPEAKER_00]: If you're a dust head and you're looking for a tasty dust

[00:09:37] [SPEAKER_00]: Blue diamond has like these little almond cans. Oh my god. Yes. They are yes

[00:09:42] [SPEAKER_00]: Oh, man, they got all sorts of flavors. They got your classic, uh, just honey roasted almonds

[00:09:48] [SPEAKER_00]: but then you got like, uh spicy dill pickle wasabi soy sauce

[00:09:54] [SPEAKER_00]: A hobo house smokehouse almond. Those ones are good tastes like barbecue

[00:10:00] [SPEAKER_00]: and and the the thing that is so

[00:10:03] [SPEAKER_00]: Fucking key about these almonds is that after you eat all the almonds

[00:10:10] [SPEAKER_00]: There's like a little scarface pile of dust on the bottom of the can and you have to huff it over the sink

[00:10:17] [SPEAKER_00]: And it's better than any food ever. Okay, I uh

[00:10:22] [SPEAKER_02]: You hit me with one of the turns of phrase of all time when we were talking about this

[00:10:27] [SPEAKER_02]: Are you like there's so much dust that you could put in blank almonds?

[00:10:31] [SPEAKER_00]: Yes, it's okay. This is what's so crazy. They are so committed to giving you that much flavor that access

[00:10:37] [SPEAKER_00]: That it's a bad business decision because what's stopping you tom or me?

[00:10:43] [SPEAKER_00]: uh

[00:10:43] [SPEAKER_00]: both of which I would say are

[00:10:45] [SPEAKER_00]: uh aspiring entrepreneurs especially in the nut world

[00:10:49] [SPEAKER_00]: Um, what's stopping us from taking the leftover?

[00:10:54] [SPEAKER_00]: Wasabi soy dust which is a lot like it's a pile for sure and taking blank almonds that we have laying around

[00:11:00] [SPEAKER_00]: And just combining them and then reselling them as joe's totally original

[00:11:06] [SPEAKER_00]: Wasabi almonds, uh nothing. Uh, in fact i'm doing it now. I'm doing it now. You're doing it now

[00:11:11] [SPEAKER_00]: I'm driving around the neighborhood

[00:11:14] [SPEAKER_00]: This i'm shaking them at people

[00:11:16] [SPEAKER_02]: Talking about the dill pickle flavored, uh almond dust has brought this is something that I came it came to me a while ago

[00:11:23] [SPEAKER_02]: This may be common knowledge. But for those of you who aren't aware of it. This is like gonna blow your brain open

[00:11:29] [SPEAKER_02]: Dill pickle is just salt and vinegar. It's it's salt and vinegar with a little twist

[00:11:33] [SPEAKER_02]: Like can you think about it? Am I wrong? No, and also salt and vinegar one of the flavors of all time the salt vinegar

[00:11:41] [SPEAKER_02]: blue diamond almonds, holy shit dude because

[00:11:44] [SPEAKER_02]: You know if you're a salt and vinegar head like me the thing you're looking for out of your salt and vinegar snack

[00:11:50] [SPEAKER_00]: It's a snortable line

[00:11:51] [SPEAKER_02]: Yeah, I mean like you really want to get like killed by it like it needs to like hurt you

[00:11:58] [SPEAKER_02]: And a lot of these salt and vinegar chips do not

[00:12:01] [SPEAKER_02]: Get there

[00:12:02] [SPEAKER_02]: Uh, but this almond can dust especially near the end when you can just sort of like have some almonds and then also

[00:12:08] [SPEAKER_02]: Rub your finger in the dust and like augment it with some pure poison

[00:12:12] [SPEAKER_00]: That's fucking good, dude. There's no reason you shouldn't pet your cat as you're eating these they love that they do

[00:12:20] [SPEAKER_02]: That dust

[00:12:21] [SPEAKER_02]: another great dust

[00:12:23] [SPEAKER_02]: Just that you have named chicago asbestos, which I love

[00:12:28] [SPEAKER_00]: celery salt celery salt in my opinion is actually like the

[00:12:33] [SPEAKER_00]: Masonry of the chicago style hot dog

[00:12:35] [SPEAKER_00]: Everyone points to the fact that there's no ketchup or that there's like a salad on it

[00:12:40] [SPEAKER_00]: And that's all true the big ass pickle sure but it's the celery salt I think uh, it just

[00:12:47] [SPEAKER_00]: I don't know

[00:12:48] [SPEAKER_00]: Uh, it's the the big Lebowski rug. It just like holds it together. Uh, I don't know what else to say. It's good on

[00:12:55] [SPEAKER_00]: Things that aren't just chicago hot dogs, too

[00:12:57] [SPEAKER_02]: It's so funny because celery. I mean if you were like a

[00:13:01] [SPEAKER_02]: Estete or a fucking connoisseur chef you're gonna be like how dare you say this but come on be real

[00:13:07] [SPEAKER_02]: Celery doesn't get a lot of love like it's you put celery in like mere poise, but it's not like someone loves

[00:13:13] [SPEAKER_02]: So like celery is my favorite. I mean again someone's gonna be like it's my favorite

[00:13:17] [SPEAKER_02]: Understand that you're weird and honestly celebrate it. It's good to be weird, but know that you are okay

[00:13:24] [SPEAKER_02]: Um, no celery doesn't get a lot of love but celery salt

[00:13:28] [SPEAKER_02]: Like I don't understand how it's punching so far above celery's weight. It is nutty good

[00:13:33] [SPEAKER_02]: It you know why i'm bringing it back to the original impetus of all this the old bay goldfish old bay is a great dust

[00:13:41] [SPEAKER_02]: I'm not going to say that old bay. I'm not gonna tell you. I know exactly the formula

[00:13:45] [SPEAKER_02]: But the main two in old bay, it's pretty clear is paprika and celery salt

[00:13:51] [SPEAKER_02]: So like the you know half the battle of making the ultimate food

[00:13:56] [SPEAKER_02]: That's the best taste that could ever be old bay goldfish is celery salt

[00:14:01] [SPEAKER_00]: Paprika is also solid because it's I love making food red

[00:14:07] [SPEAKER_00]: Dude, yes. Yes, is that the color it is? I don't even know it

[00:14:11] [SPEAKER_00]: Yes, was I right? Yes you were okay. Sorry

[00:14:14] [SPEAKER_00]: uh a recipe we made in our dutch oven recently was literally just called like paprika dusted chicken thighs and

[00:14:21] [SPEAKER_00]: dust

[00:14:22] [SPEAKER_00]: Applying the yet dust. Yes, i'm applying

[00:14:26] [SPEAKER_00]: environmental damage

[00:14:28] [SPEAKER_00]: To the chicken

[00:14:29] [SPEAKER_02]: You know what's so good about paprika is like the all-purpose dust for cooking if you want to like up your cooking game

[00:14:34] [SPEAKER_02]: If you're like, I don't know how to cook

[00:14:35] [SPEAKER_02]: I mean honestly like we really can't go wrong in terms of roi

[00:14:39] [SPEAKER_02]: I think the best thing you can do to increase your cooking overall is just like start putting paprika on stuff

[00:14:44] [SPEAKER_02]: All-purpose stuff because if you can't get a good brown on something who cares?

[00:14:47] [SPEAKER_02]: You just covered it up with a different color people. You know what?

[00:14:51] [SPEAKER_02]: Joe you know what?

[00:14:51] [SPEAKER_02]: The devastating thing as a white person is that someone online sees a picture of your food and it's like

[00:14:57] [SPEAKER_02]: This food bland as hell and you're like no

[00:14:59] [SPEAKER_02]: It is so paprika

[00:15:02] [SPEAKER_02]: Not too spicy. So as a white person, you're not going to hurt yourself or get scared

[00:15:06] [SPEAKER_02]: Uh, and like it's got flavor and it's yummy

[00:15:09] [SPEAKER_02]: But like it just it like visually makes your food look like it's respectable

[00:15:15] [SPEAKER_00]: And I love that

[00:15:17] [SPEAKER_00]: I think one of the best dusts and if we may bring it to the horrible hobby of gaming for a moment

[00:15:23] [SPEAKER_00]: As far as I know this item did not appear in other zelda games, but in the game boy zelda links awakening

[00:15:30] [SPEAKER_00]: the first thing you get is like a

[00:15:33] [SPEAKER_00]: A bag of quite literally magic dust and like this is a link to the past too. I think oh do you yeah?

[00:15:39] [SPEAKER_00]: And like basically the instructions are like fucking rub it on stuff man

[00:15:43] [SPEAKER_00]: And it's great. It's really great because it's this magic dust that does one of two things it either

[00:15:50] [SPEAKER_00]: sets a guy on fire killing them

[00:15:52] [SPEAKER_00]: or

[00:15:53] [SPEAKER_00]: It solves a puzzle. So it's really great

[00:15:56] [SPEAKER_02]: It's so fucking funny that like one of the things that zelda gets criticized for is like the puzzles are for babies

[00:16:03] [SPEAKER_02]: It's like you get a doodad and then you see a doodad shaped keyhole

[00:16:07] [SPEAKER_02]: And you're like, I wonder what that does like people talk about the spinner from twilight princess

[00:16:12] [SPEAKER_02]: And it's like this little spinny thing with clicky clackers on the edge that you can ride on

[00:16:16] [SPEAKER_02]: And the only thing you ever use it for is sometimes you see

[00:16:20] [SPEAKER_02]: A clicky clacker track going up a wall and so you click it in there and ride up the wall and just like wow

[00:16:26] [SPEAKER_02]: What a puzzle

[00:16:27] [SPEAKER_02]: Can't believe I figured that out and this is just like what if I completely removed the abstractions

[00:16:33] [SPEAKER_02]: Just like this is just some shit that you rub. Okay, like it just is and when it works

[00:16:37] [SPEAKER_02]: It does there's no logic to it. It's magic. I said magic in the name. You can't tell me

[00:16:41] [SPEAKER_00]: It's not magic feedback is immediate

[00:16:44] [SPEAKER_02]: Either something happened or nothing happened. Yes, it's great

[00:16:49] [SPEAKER_02]: One of the best dusts I think gaming wise another great dust is laurie's season salt

[00:16:54] [SPEAKER_02]: Do you know laurie's the actual place is gone now? It's it now it's dust

[00:17:00] [SPEAKER_00]: So all that's left is the dust. I'm gonna show my answer. I don't know what this is

[00:17:05] [SPEAKER_00]: What?

[00:17:07] [SPEAKER_00]: Yeah, oh dude

[00:17:09] [SPEAKER_02]: I'm amazed to hear this. I'm I'm you know, what's what really gonna amaze me

[00:17:14] [SPEAKER_02]: I'm looking up a picture of the can now

[00:17:17] [SPEAKER_02]: And i'm gonna put it in the chat and if you still don't recognize after you see the can the jar

[00:17:24] [SPEAKER_02]: Then i'm gonna be blown away because

[00:17:27] [SPEAKER_02]: I mean, you know, let's look on the bright side. It means that you are going to be able to have laurie's for the first time

[00:17:33] [SPEAKER_01]: What a stupid way to draw an L. You've not seen this. Oh my god. No

[00:17:39] [SPEAKER_00]: Okay, my season salt is kroger brand because I am modest and i'm going to heaven

[00:17:46] [SPEAKER_00]: Well, that's true. Um, so

[00:17:48] [SPEAKER_02]: laurie's you don't know it's a season salt where they put salt and fucking onion and garlic powder and paprika and sugar sugar is honestly

[00:17:56] [SPEAKER_02]: one of the main hitters in laurie's

[00:17:58] [SPEAKER_02]: And it says very prominently on the bottle no msg added because nobody's perfect

[00:18:04] [SPEAKER_02]: Um, we'll get to that in a bit, uh, but laurie okay laurie's used to be like a fancy old time

[00:18:11] [SPEAKER_02]: Like prime rib steakhouse in chicago. I went there once in college sort of as like can you believe we're going to a fancy restaurant

[00:18:19] [SPEAKER_02]: And uh, it is out of business now

[00:18:22] [SPEAKER_02]: Which I can't believe it was not out of business 20 years ago because it's so fucking out of date

[00:18:29] [SPEAKER_02]: Uh, but apparently I don't know how the season salt is connected with this

[00:18:34] [SPEAKER_02]: Steakhouse because they don't put season salt on their food. There

[00:18:38] [SPEAKER_02]: Is just so fucking good and this is why I can't believe it

[00:18:41] [SPEAKER_02]: I you know what it might have been because the shake it was in the depaul student center dining hall

[00:18:46] [SPEAKER_02]: The laurie season salt was in shakers. They had they didn't put it in the jar

[00:18:51] [SPEAKER_02]: It comes in they emptied it into shakers

[00:18:54] [SPEAKER_02]: And basically my understanding was that if you wanted to be the big dick king of the depaul student center dining hall

[00:18:59] [SPEAKER_02]: You got to get you got to like lock down a laurie shaker

[00:19:03] [SPEAKER_00]: I don't believe I think this is a false memory. I I do I I think this is a shinra thing you're doing to me

[00:19:10] [SPEAKER_00]: I I remember um, i'm looking back with my best friend zac and soldier. Yeah, I remember yeah

[00:19:17] [SPEAKER_00]: um

[00:19:17] [SPEAKER_02]: The other thing you you need to do if you want to be the big dick king of the depaul student center dining hall

[00:19:22] [SPEAKER_02]: Is not have my personality that's going to be a huge problem if you do. Um, you didn't like laurie's. Okay

[00:19:29] [SPEAKER_02]: Well, whatever

[00:19:31] [SPEAKER_02]: Moving on from that another great dust

[00:19:34] [SPEAKER_02]: Honestly, this is one of the key dusts

[00:19:36] [SPEAKER_02]: If you're not using this dust, you gotta get on this dust and you know, laurie says no msg added

[00:19:41] [SPEAKER_02]: I say baby don't worry. I got it. I got you covered

[00:19:44] [SPEAKER_02]: You got to get a thing at msg everyone out there

[00:19:47] [SPEAKER_02]: You want to get better at cooking the first thing to do is get paprika the second thing to do is get msg

[00:19:52] [SPEAKER_02]: Uh, but doesn't msg give you headaches. No, no false bitch

[00:19:58] [SPEAKER_00]: In public consciousness, it's like the

[00:20:01] [SPEAKER_00]: Unhealthy juice of all time. Yes

[00:20:04] [SPEAKER_02]: It's for it's from the the mysterious east where they're evil and it gives you headaches and it's like chemicals

[00:20:10] [SPEAKER_02]: So it's not it's fake like you it's cheating and you can't put that in your food

[00:20:13] [SPEAKER_02]: All three of those shit is fucking false. It is from the east

[00:20:16] [SPEAKER_00]: But the east is not mysterious of a grain is plastic, but it's fake

[00:20:23] [SPEAKER_02]: And like yeah, like it gives you headaches it fucking doesn't it literally doesn't there is no evidence ever

[00:20:30] [SPEAKER_00]: Compiled about that. I remember there was I think it was in new york. There was two white women caught a bunch of

[00:20:37] [SPEAKER_00]: Heat rightfully so because they like opened I think a chinese restaurant and they were like

[00:20:41] [SPEAKER_00]: With all the healthy stuff only like basically they were saying like with no msg and all the

[00:20:46] [SPEAKER_00]: the sort of thing and obviously that is a

[00:20:49] [SPEAKER_00]: A loaded state. There's a lot there to sort of unwind

[00:20:53] [SPEAKER_02]: And they kind of got flamed for it

[00:20:55] [SPEAKER_02]: I mean like literally anytime you see someone say no msg added

[00:20:59] [SPEAKER_02]: Your brain needs to start translating that they live style from you into yes stole from you

[00:21:05] [SPEAKER_02]: It's like we made this worse on purpose

[00:21:07] [SPEAKER_02]: Like we thought it would be better to taste worse any literally. Okay, just folks. This is it

[00:21:13] [SPEAKER_02]: You go to the store you get a jar of msg they sell it in america under the brand named accent

[00:21:19] [SPEAKER_02]: You're gonna go anytime. You're making a soup or a stew or a sauce of any type

[00:21:23] [SPEAKER_02]: What you're gonna do is right at the end or in the middle or at the beginning

[00:21:28] [SPEAKER_02]: You're gonna shake out a little pile of msg into the palm of your hand

[00:21:33] [SPEAKER_02]: Just eyeball it dump it in there now. You've made it better

[00:21:37] [SPEAKER_02]: This is incredible dust and you know what's another dust. That's a lot like this salt

[00:21:42] [SPEAKER_00]: Now there's some say one of the big ones

[00:21:46] [SPEAKER_00]: I believe scientists and historians. It's weird that they both research this topic, but

[00:21:52] [SPEAKER_00]: They call it the dust that shaped the world

[00:21:58] [SPEAKER_02]: Actually joe i'm looking at the primary text here. It's the dust that shaped the world

[00:22:04] [SPEAKER_02]: It's a common mistake. I just want to I you know, anyone could have made that mistake

[00:22:08] [SPEAKER_00]: Want the listeners to know that it was de-oiled, uh, I guess if we're on this topic I think

[00:22:13] [SPEAKER_00]: Oh salted fish just like have just smoked and salted fish is just one of the reasons to be alive in my opinion

[00:22:20] [SPEAKER_02]: Like a smoked salmon. Yeah, that's a good on a bagel. I like correct

[00:22:27] [SPEAKER_02]: You know, that's another thing. Have you have you gotten I didn't even put this on the list

[00:22:31] [SPEAKER_02]: But this is in a top dust. Have you gotten hooked on bagel seasoning?

[00:22:34] [SPEAKER_02]: Have you had that

[00:22:36] [SPEAKER_00]: Oh like the everything bagel seasoning you can just buy i've not i've not done that

[00:22:41] [SPEAKER_00]: What is what are you putting on that other than bagel? I'm assuming you're not keeping it strictly for bagels

[00:22:48] [SPEAKER_02]: No, well

[00:22:50] [SPEAKER_02]: When you have a bagel you put it on obviously yeah

[00:22:53] [SPEAKER_02]: Because you buy an everything bagel and then it's double everything incredible

[00:22:56] [SPEAKER_02]: This is a really quick way to utilize it

[00:22:59] [SPEAKER_02]: Uh, just make toast butter's toast and then sprinkle on the butter everything bagel seasoning that takes what two seconds

[00:23:06] [SPEAKER_02]: It costs like no dollars bread and butter. You probably have that already

[00:23:09] [SPEAKER_02]: uh yummy, um

[00:23:12] [SPEAKER_02]: My wife puts it on she's a uh, savory oatmeal person

[00:23:16] [SPEAKER_02]: She does not put sweet things in her oatmeal and she is oatmeal every fucking day for breakfast

[00:23:21] [SPEAKER_02]: And the bagel seasoning goes in the oatmeal and I tell you i'm a sweet oatmeal person, but I smell the bagel seasoning-y

[00:23:28] [SPEAKER_02]: Uh oatmeal as it's carried past my head and uh

[00:23:33] [SPEAKER_00]: That smells good. Okay. All right

[00:23:35] [SPEAKER_00]: I can

[00:23:37] [SPEAKER_00]: I can pour it on stuff. I can do that. Whatever. Yeah, i'll get you some i'll pick you some up. It's good

[00:23:43] [SPEAKER_00]: um

[00:23:43] [SPEAKER_00]: We have to address sort of like I think the type of dust that really set this in motion

[00:23:48] [SPEAKER_00]: Uh, which used a flavor blasted goldfish. Yeah, dude, uh, so

[00:23:53] [SPEAKER_00]: for whatever reason

[00:23:55] [SPEAKER_00]: The eggheads and morons at the goldfish company have

[00:24:00] [SPEAKER_00]: divided their goldfish line into two products, which is they have

[00:24:04] [SPEAKER_00]: goldfish regular flavor

[00:24:06] [SPEAKER_00]: And then they got goldfish extra dust. This is the shit you should actually buy

[00:24:10] [SPEAKER_00]: Yes, you're a fucking you are a rube and asshole if you buy the dustless version

[00:24:16] [SPEAKER_00]: One of the issues of course is that like not everything has the extra dust version

[00:24:23] [SPEAKER_00]: Uh, it has the same sort of i'm the dusty version

[00:24:26] [SPEAKER_00]: I mean has the same sort of experience that the almond cans do where at the end you have like a treat that you get

[00:24:32] [SPEAKER_00]: to snort and here's what you do, uh

[00:24:36] [SPEAKER_00]: Like the problem with the almond can dust is like you have to eat it at the house

[00:24:40] [SPEAKER_00]: Like you can't be out and about like time to get my hit like you look weird if you did

[00:24:44] [SPEAKER_00]: Yeah

[00:24:44] [SPEAKER_00]: So with the goldfish you leave the dust in the bag

[00:24:49] [SPEAKER_00]: You're out and about uh-oh. I'm having a panic attack

[00:24:52] [SPEAKER_00]: I gotta breathe into a bag

[00:24:54] [SPEAKER_00]: Uh to stop hyperventilating and then you get all that dust and no one knows that

[00:25:01] [SPEAKER_00]: You're actually getting

[00:25:05] [SPEAKER_00]: Reaching physical highs that have only been dreamed of yeah

[00:25:09] [SPEAKER_02]: And also like you can pretend to have a panic attack so that you can soft the dust without any judgment

[00:25:15] [SPEAKER_02]: But also if you do have a panic attack you get you get the benefit of the bag breathing trick

[00:25:20] [SPEAKER_02]: But also because you're experiencing incredible sensations of such deep pleasantness

[00:25:27] [SPEAKER_02]: Your panic will subside faster that is proven. I am a doctor and you and you can sue me if i'm wrong

[00:25:35] [SPEAKER_00]: And uh, i'll lose so imagine being like

[00:25:39] [SPEAKER_00]: On a train and like every 10 minutes being oh i'm getting really nervous getting really anxious got to breathe in my bag

[00:25:45] [SPEAKER_00]: Uh, and then it's so clear that like there's dust in there like it's in your mouth when you pull it away

[00:25:49] [SPEAKER_02]: You just look like shit talk about a great dust on a great

[00:25:53] [SPEAKER_02]: snack crunchy snack

[00:25:56] [SPEAKER_02]: Do Dorito dust? I mean this is this is one of the dusts of all time. I remember in college

[00:26:02] [SPEAKER_02]: Having an open bag of blue Doritos

[00:26:05] [SPEAKER_02]: Felt like I had like a buff status in an rpg like life like every single part of life

[00:26:12] [SPEAKER_02]: Felt different when my buff was up of has blue Doritos

[00:26:17] [SPEAKER_00]: Like every time i've eaten Doritos

[00:26:21] [SPEAKER_00]: It's always been like in a snack shame craze like i've never been like, oh I would like to have some Doritos now chomp chomp

[00:26:27] [SPEAKER_00]: chomp. It's always just like oh shit the

[00:26:31] [SPEAKER_00]: uh sampler pack of lays things has

[00:26:34] [SPEAKER_00]: three blue

[00:26:36] [SPEAKER_00]: Small chip bags of blue. Oh fuck. I gotta just

[00:26:40] [SPEAKER_00]: Giga gimme

[00:26:41] [SPEAKER_02]: Um, the samplers dude are so fucking funny because it's just like here's a variety of little snacks and then there's here's three hits

[00:26:48] [SPEAKER_02]: of fucking fend

[00:26:50] [SPEAKER_00]: Doritos also has

[00:26:52] [SPEAKER_00]: This like momentum to it that I don't get with other snacks where like I like obviously tasty snacks

[00:26:58] [SPEAKER_00]: You want to keep eating but like Dorito?

[00:27:00] [SPEAKER_00]: Has like a combo meter that you build it like

[00:27:04] [SPEAKER_02]: It's just more more more. So this is actually very key because like

[00:27:10] [SPEAKER_02]: What's the point of pointing out that having an open bag of blue Doritos makes your life feel different

[00:27:16] [SPEAKER_02]: It's like well, it's because it doesn't last very long

[00:27:18] [SPEAKER_02]: Like having an open bag potato chips if I like that can last days

[00:27:23] [SPEAKER_02]: I'll just have a couple with my lunch having an open bag of blue Doritos. It's like

[00:27:28] [SPEAKER_02]: Like food gone like we're not talking about human food for like until this is over

[00:27:34] [SPEAKER_02]: Uh, like you're like like maybe i'll have a dinner you're not having fucking dinner bitch

[00:27:39] [SPEAKER_02]: You got the blue Doritos. It truly is like

[00:27:45] [SPEAKER_00]: Exponential scaling like a picnic or a barbecue and it's like here's your hot dog in a bag of Doritos

[00:27:51] [SPEAKER_00]: And it's like that by adding the Doritos you were like disrespecting the hot dog

[00:27:55] [SPEAKER_00]: Yes, yes

[00:27:56] [SPEAKER_00]: Because like a hot dog isn't food but the Dorito is less food than I I haven't thought given this a lot of thought

[00:28:04] [SPEAKER_02]: But now this is so true and i'm becoming calcified about this is one of my lifelong opinions

[00:28:08] [SPEAKER_02]: Like you can't like if you are like a host if you're if you're planning a party or get together of any kind

[00:28:13] [SPEAKER_02]: You can't have Doritos there because it's like again

[00:28:16] [SPEAKER_02]: It's dangerous and also you are harming the part of your get together by changing the focal point to the Doritos

[00:28:22] [SPEAKER_02]: And I mean, you know best case is you don't do that. But everyone is looking at their Doritos and like

[00:28:30] [SPEAKER_02]: I want they're like having to resist. I mean actively stop themselves. Um, you know, it's so fucking smart when they uh,

[00:28:40] [SPEAKER_00]: Realized that they had the orange Doritos and the blue Doritos and then like what if there was a bag that had both

[00:28:46] [SPEAKER_00]: Holy shit, uh, they really crushed it. Wait the what there's a bag with both

[00:28:50] [SPEAKER_00]: I maybe it was a limited time thing, but there was there was a period where you could

[00:28:55] [SPEAKER_00]: It was a big one bag contained with the the blue what's the blue flavor cool ranch blue

[00:29:01] [SPEAKER_00]: Yeah, it is but it's blue. It's cool ranch and nacho cheese were in one thing

[00:29:07] dude

[00:29:08] [SPEAKER_00]: They probably stopped it because of like civil unrest concerns, but it was really good

[00:29:14] [SPEAKER_00]: It was very good

[00:29:16] [SPEAKER_02]: You know what is okay i'm going nuts and I missed that what I think is the sleeper hit of Doritos

[00:29:23] [SPEAKER_02]: Obviously blue is the best

[00:29:26] the tapatio

[00:29:27] [SPEAKER_02]: Hot sauce flavored Doritos. I love them and I know i'm not a hot sauce head

[00:29:31] [SPEAKER_02]: We'll get into this when we talk about goops

[00:29:33] [SPEAKER_02]: And I know some hot sauce heads say that tapatio is mid they say tapatio is not a good hot sauce

[00:29:38] [SPEAKER_02]: I don't know one way or the other but what I do know is that

[00:29:43] [SPEAKER_02]: tapatio

[00:29:43] [SPEAKER_02]: Doritos are just it's I mean, I know they're not but from my palette

[00:29:48] [SPEAKER_02]: What they are is just the spicy nacho Doritos, which is good because it has the nacho cheese

[00:29:53] [SPEAKER_02]: But it's a little bit spicy. So that's fun

[00:29:55] [SPEAKER_02]: So it's that plus vinegar dust from salt and vinegar chips

[00:29:59] [SPEAKER_02]: so like

[00:30:01] [SPEAKER_02]: One two, it's just like you're getting comboed by deliciousness

[00:30:05] [SPEAKER_02]: Also, this is something you didn't know vinegar dust from like salt vinegar chips and sour dust from like sour candy

[00:30:10] [SPEAKER_02]: That's the same shit. That's the same. I also don't believe you. I just like it can't be real because

[00:30:20] [SPEAKER_00]: It's just a lot to process right now

[00:30:23] [SPEAKER_02]: We don't have to do too much about that and the last oh my god

[00:30:27] [SPEAKER_02]: Okay, the last good dust on this list

[00:30:29] [SPEAKER_02]: I won't listen. I won't

[00:30:31] [SPEAKER_02]: Spell it out for you so that you can keep it in your mind your imagination can run wild with it

[00:30:36] [SPEAKER_02]: But you just have no you have no idea

[00:30:40] [SPEAKER_00]: The way joe spelled beignet. Oh my god. I

[00:30:45] [SPEAKER_00]: I was doing the thing where I was trying to use google and it didn't know it was like I don't know man

[00:30:50] [SPEAKER_00]: What are you doing and that that that's when I just had to keep going so my stab at beignet

[00:30:55] [SPEAKER_00]: I'm of course referring to the new orleans dusty donut dusty donut

[00:31:01] [SPEAKER_00]: which

[00:31:01] [SPEAKER_00]: Honestly, same thing applies there you go to cafe du monde in new orleans

[00:31:06] [SPEAKER_00]: Under your shirt you smuggle

[00:31:09] [SPEAKER_00]: blank donuts, right and then

[00:31:12] [SPEAKER_00]: You open your own cafe du monde like either within it or nearby

[00:31:19] [SPEAKER_00]: Uh, and the supply chain is taking care, you know where the dust is coming from

[00:31:22] [SPEAKER_00]: You don't have to work with a vendor. Yeah, but anyway, I spelled it

[00:31:26] [SPEAKER_00]: I will say it's closer to benedicite than it is to anything else

[00:31:32] [SPEAKER_02]: I mean

[00:31:33] [SPEAKER_02]: I I make fun but this is what this is, you know

[00:31:37] [SPEAKER_02]: Linguistic descriptivism versus prescriptivism. I understood immediately what it was so in that sense it was spelled correctly

[00:31:44] [SPEAKER_02]: We got to have some bad dust. We've been so up on dust

[00:31:48] [SPEAKER_02]: Uh, but not all dust is good. Um

[00:31:51] [SPEAKER_00]: Joe hit me with a bad dust. I'm gonna go with dust classic. Uh, this is like

[00:31:58] [SPEAKER_00]: Dust yeah from from like the shelf

[00:32:02] [SPEAKER_00]: Yeah, uh, this one's rough man. It's no good

[00:32:05] [SPEAKER_00]: Uh at the skewer when we were still doing that at cafe mustache

[00:32:10] [SPEAKER_00]: There were three

[00:32:12] [SPEAKER_00]: Like blown up canvas prints of like dust mites

[00:32:17] [SPEAKER_00]: Like

[00:32:18] [SPEAKER_00]: Microscopically close. Yeah, and the the the weird thing is that my childhood allergist had those same three and they're always in

[00:32:27] [SPEAKER_00]: The same room together. So it was always as weird sort of out of time experience seeing that

[00:32:33] [SPEAKER_00]: Um, but anyway, the reason dust sucks is it's shit from those guys

[00:32:39] [SPEAKER_02]: Yeah, it's like it's their shit it tastes bad. Have you ever tried to put that on your food?

[00:32:44] [SPEAKER_02]: You're not gonna have a great time. You're gonna feel like you you blew it cooking wise also

[00:32:49] [SPEAKER_02]: It keeps fucking coming back

[00:32:51] [SPEAKER_02]: Joe, this is the worst thing in the world because I now have a condo instead of wrenching an apartment

[00:32:57] [SPEAKER_02]: It sucks. I mean like a lot of things are better

[00:32:59] [SPEAKER_02]: But one of the things that sucks is that like I can't say well not my problem anymore about like house things

[00:33:05] [SPEAKER_02]: It's like shit. This is this is explicitly my problem. So like I want to clean more

[00:33:12] [SPEAKER_02]: and uh

[00:33:13] [SPEAKER_02]: the broom

[00:33:14] [SPEAKER_02]: You gotta you gotta sweep up the dust like all the time because it just keeps coming back

[00:33:20] [SPEAKER_02]: And sometimes when I sweep I get I have rays of sunlight coming in through the front window that are like illuminating big like

[00:33:28] [SPEAKER_02]: chunks of the air in the room and I like sweep up and I can see because of the sun

[00:33:34] [SPEAKER_02]: every time I sweep like a thousand gallons of dust

[00:33:38] [SPEAKER_02]: Poofs into the air and just hangs there and like I can sweep all day all this shit in the air is just waiting

[00:33:44] [SPEAKER_02]: To fucking settle back down and then it'll be dusty again. Hate it. Hate it

[00:33:48] [SPEAKER_00]: You got hardwood floors. That means you should get a robot vacuum because it would not kick up the dust

[00:33:52] [SPEAKER_00]: Maybe you should get a robot vacuum

[00:33:54] [SPEAKER_02]: There's really nothing here that would terrify Ivan if he came over which I gotta change

[00:33:59] [SPEAKER_02]: I gotta make him understand that even some some place you trust and think is safe

[00:34:03] [SPEAKER_02]: You know that robot you're scared of it's at every house

[00:34:06] [SPEAKER_02]: Like uh, it teleports another to spad dust and this is I think a lot of us the kids were not in new york

[00:34:13] [SPEAKER_00]: Uh cocaine scary to us. I'm so scared of it and one of the reasons is

[00:34:19] [SPEAKER_00]: uh

[00:34:21] [SPEAKER_00]: I like take for instance the difference between for me, uh

[00:34:25] [SPEAKER_00]: The difference between extended release adderall and instant release adderall instant release adderall feels like a drug

[00:34:32] [SPEAKER_00]: I hate it like I feel like I am under the effects of a drug

[00:34:35] [SPEAKER_00]: Yeah, cocaine is like like that but like it's like like the purpose right? It's cooking. Yeah

[00:34:41] [SPEAKER_00]: Maybe if there was like extended release cocaine

[00:34:46] [SPEAKER_00]: I would consider it

[00:34:48] [SPEAKER_00]: but in j in general I find it scary because

[00:34:55] [SPEAKER_00]: uh

[00:34:55] [SPEAKER_00]: It makes you lock in on stuff

[00:34:57] [SPEAKER_00]: um and like I do that

[00:35:00] [SPEAKER_00]: Enough as is I don't need the juice on that front

[00:35:05] [SPEAKER_00]: Also expensive isn't it? I don't know how much stuff costs

[00:35:09] [SPEAKER_02]: I'm I would have no idea how to even acquire it

[00:35:12] [SPEAKER_00]: Uh, I would ruin the vibe too. That's the other thing

[00:35:14] [SPEAKER_00]: There's a social aspect of it where it's like I would like to try it and it's like i'm here and everyone's like

[00:35:20] [SPEAKER_00]: Well now I don't want to do it

[00:35:23] [SPEAKER_02]: I don't like I would start talking about like fucking vandergraaf generator

[00:35:28] [SPEAKER_02]: Like don't you think that guy's voice is weird. Isn't it funny? That guy's pretty good

[00:35:33] [SPEAKER_02]: And everyone would leave um

[00:35:35] [SPEAKER_02]: Here's another thing

[00:35:37] [SPEAKER_02]: There was some people talking doing that sort of vague posting about hegelian e girls

[00:35:43] [SPEAKER_02]: A while ago and it's like can you believe what's going on with the hegelian when people say that they're talking about me, right?

[00:35:50] [SPEAKER_02]: I have fucking no clue, dude. So I found some hegelian e girl like drama like the primary source

[00:35:57] [SPEAKER_02]: I didn't understand if like one

[00:35:59] [SPEAKER_02]: I don't know what hegelian is and these people all they do is say their fucking vocabulary words and be like

[00:36:08] [SPEAKER_02]: Like and not you know, they say and not but the gay way where it is that um

[00:36:17] [SPEAKER_02]: Not me doing this it's like not

[00:36:19] [SPEAKER_02]: And it's just like if cocaine makes you understand this and say these words like keep it away

[00:36:26] [SPEAKER_02]: I don't want to go to brooklyn. I don't want to go also

[00:36:30] [SPEAKER_02]: It's actually called times square ladies. Um, uh

[00:36:35] [SPEAKER_02]: Look it up. Um, it's actually pretty famous. Uh, i'm sure they're there too like of all the places people

[00:36:42] [SPEAKER_00]: Who live in new york spend their time?

[00:36:45] [SPEAKER_00]: It's the place that has like a guy in an elmo suit on every corner

[00:36:49] [SPEAKER_03]: Mm-hmm

[00:36:52] [SPEAKER_00]: Kimmy schmidt never ever ever came anywhere close to 30 rock ever but uh,

[00:36:58] [SPEAKER_00]: All of the knockoff times square people to avoid

[00:37:03] [SPEAKER_02]: Legal retribution that was pretty good. Yeah, I think the best kimmy schmidt joke was um

[00:37:10] [SPEAKER_02]: At one point she said golly gee willikers and an old old black man who was walking by said i'm

[00:37:18] [SPEAKER_02]: Goliath gary willikers

[00:37:21] [SPEAKER_02]: Uh, that was pretty good joe. I see you put as a bad dust fun dip

[00:37:27] [SPEAKER_02]: expand on this

[00:37:28] [SPEAKER_00]: yeah, so

[00:37:30] [SPEAKER_00]: My thing about fun dip is that it really limits the creativity of what a dust can do

[00:37:36] [SPEAKER_00]: I think it's like an uncreative and boorish entry into the dust cannon

[00:37:42] [SPEAKER_00]: Uh, it's like barely above pixie sticks, which we'll talk about later

[00:37:45] [SPEAKER_00]: Like it's still unexciting in my view

[00:37:48] [SPEAKER_02]: It's dust just have such versatility and all they can think of is put it in a bag

[00:37:54] [SPEAKER_00]: Yeah, and it comes with a a chalk lick

[00:37:59] [SPEAKER_00]: which

[00:38:00] [SPEAKER_00]: Fine, uh

[00:38:01] [SPEAKER_00]: Fine. It's a it's just not good dust can be so much better

[00:38:06] [SPEAKER_00]: And also the stick is disgusting like the end of the like it's meant to be thrown out but it's uh a trophy of shame

[00:38:14] [SPEAKER_02]: Okay, I think I might be like a like a genetic freak because like I love the chalk like I want like I end up like

[00:38:22] [SPEAKER_02]: Like wanting to get through the dust like doing it like a chore so that I have an excuse to eat the big chalk

[00:38:29] [SPEAKER_00]: every time I

[00:38:31] [SPEAKER_00]: Am holding the chalk stick. I think about dropping it on accident and everything on the floor sticking to it including like needles

[00:38:40] [SPEAKER_00]: Oh, yeah, just like crazy shit

[00:38:42] [SPEAKER_00]: Uh, so maybe that's just a me problem, but I do like it doesn't

[00:38:47] [SPEAKER_00]: I cannot parse it as like

[00:38:49] [SPEAKER_00]: Food it's like this is a spoon and then i'm going to eat the spoon after

[00:38:55] [SPEAKER_00]: I mean, it's I don't because i'm like again like

[00:39:00] [SPEAKER_00]: evolved

[00:39:00] [SPEAKER_02]: I feel like fun dip would not even be able to hang on

[00:39:05] [SPEAKER_02]: If it didn't have if one of the two flavors wasn't

[00:39:11] [SPEAKER_02]: The green dust that turns blue when it gets wet

[00:39:15] [SPEAKER_02]: That is a value add that nothing else is bringing

[00:39:19] [SPEAKER_00]: I think the wetness is really what because it's like you just have this moist stick and it's your problem

[00:39:26] [SPEAKER_02]: I don't like it. I I think that a lot. I mean i'm not with you. I'm not saying fun dip is a good dust

[00:39:33] [SPEAKER_02]: At best it's a mid dust, but I think though some of this is a you thing, but that's fine

[00:39:37] [SPEAKER_02]: We're just talking about opinions speaking about we are in agreement that pixie sticks is low effort shit, though

[00:39:44] [SPEAKER_02]: Worst candy on earth the laziest candy possible. It is just sugar packets from diner

[00:39:50] [SPEAKER_00]: Uh, that's all it must have felt amazing though when you realized like

[00:39:55] [SPEAKER_00]: Oh, we can sell this

[00:39:59] [SPEAKER_02]: I mean, okay. This is sort of this is gonna sound

[00:40:04] [SPEAKER_02]: Controversial because obviously sugar is an addictive poison that I am hooked on for life

[00:40:09] [SPEAKER_02]: And in that sense, I would kill and or die for it

[00:40:12] [SPEAKER_02]: But I think like as a pure dust and like as a dust in the way we're talking about these other dusts

[00:40:18] [SPEAKER_02]: normal ass like sugar

[00:40:21] [SPEAKER_02]: Is like it's like it fell off like it's a mid dust

[00:40:24] [SPEAKER_02]: What do you put like what do you dust with sugar with like white sugar? Nothing. You're insane

[00:40:29] [SPEAKER_00]: I have seen people say they do that with spaghetti

[00:40:33] [SPEAKER_00]: Have you heard of this insane insane insane wrong? Don't do it

[00:40:38] [SPEAKER_00]: Do you think that was also a false memory by the shinra corporation? No people do it. I just like don't i'm saying don't

[00:40:46] [SPEAKER_00]: Oh, okay. Yeah, I don't think it should happen. It's just like

[00:40:48] [SPEAKER_00]: That's what you mean when it's like sugar as a dust pile that you add. Yeah. Yeah. Um, it's oh my god

[00:40:56] [SPEAKER_02]: So if you want you spaghetti sauce to be sweeter what you do is you fucking great carrots and you put carrots in the sauce, okay?

[00:41:04] [SPEAKER_02]: um

[00:41:04] [SPEAKER_02]: Don't put sugar in there

[00:41:06] [SPEAKER_00]: Uh, I don't like sugar in coffee. It sucks. Yes. I I don't yeah, I

[00:41:11] [SPEAKER_00]: I think the order is

[00:41:15] [SPEAKER_00]: uh black

[00:41:17] [SPEAKER_00]: Cream no sugar and then both and

[00:41:21] [SPEAKER_00]: I think it sounds being coffee. It's like a pixie stick

[00:41:25] [SPEAKER_00]: It tastes like a little uh cinnamon roll that you're drinking or something. I don't know. It's too much. I love coffee

[00:41:31] [SPEAKER_02]: Uh, and I know I just said sugar is a mid dust

[00:41:34] [SPEAKER_02]: But again, I brought I I began this by saying that I love sugar would kill

[00:41:38] [SPEAKER_02]: I would end lives to consume it

[00:41:42] [SPEAKER_02]: So I love both of these things them together is like it ruins them both

[00:41:46] [SPEAKER_02]: I don't understand like I I put cream in my coffee, you know if I feel like it it's like oh

[00:41:51] [SPEAKER_02]: It's a change of pace and it tastes like it like it's just different and it's still good

[00:41:55] [SPEAKER_02]: Putting sugar into coffee. It like ruins them both. I think they do not know the bitterness of coffee and like

[00:42:03] [SPEAKER_00]: the sweetness of sugar like

[00:42:06] [SPEAKER_00]: They're not working together. They're just killing each other. Yes. Yes. Yes, there's two

[00:42:11] [SPEAKER_02]: Oh my god, you know what it is? It's not two singers harmonizing

[00:42:15] [SPEAKER_02]: It's like two guys yelling at opposite ends of your head and it's just like so like a really good punk song

[00:42:23] [SPEAKER_02]: No, it's not even that. Uh, there's no guitar

[00:42:27] [SPEAKER_02]: Uh, you know, here's another okay

[00:42:30] [SPEAKER_02]: I've seen some people online

[00:42:33] [SPEAKER_02]: Who this happens in waves that people discover this and become evangelists of it and i'm trying to i'm gonna try to

[00:42:39] [SPEAKER_02]: Get in front of this wave

[00:42:42] [SPEAKER_02]: People discover flavor call

[00:42:43] [SPEAKER_02]: Which is a special dust that movie theaters buy

[00:42:47] [SPEAKER_02]: To use on their popcorn people are like, oh my god

[00:42:51] [SPEAKER_02]: If you have popcorn kernels at home and you pop them in the pan and you put flavor call on that

[00:42:56] [SPEAKER_02]: You're having movie theater popcorn

[00:42:59] [SPEAKER_02]: At home for the fraction at a price

[00:43:02] [SPEAKER_02]: Uh, I just gotta warn you it's like it is not meant for civilians. It's too much dude

[00:43:07] [SPEAKER_02]: Like your popcorn will give you dot effects like it'll hurt you issue that

[00:43:13] [SPEAKER_00]: You do not have a container large enough to sufficiently like, uh, like diffuse it

[00:43:21] [SPEAKER_00]: Like you like

[00:43:22] [SPEAKER_00]: Like i'm when you make popcorn, you probably don't make a garbage bag of popcorn

[00:43:26] [SPEAKER_00]: Maybe this is the type of thing you make a garbage bag of popcorn and then you shake it all up in there

[00:43:30] [SPEAKER_00]: Just a little

[00:43:32] [SPEAKER_02]: I mean, I don't think that that's I can't say that that's not the issue

[00:43:36] [SPEAKER_02]: But like if you make less popcorn you just use less flavor call the issue is just that like it's so

[00:43:42] [SPEAKER_02]: hyper finely ground salt

[00:43:45] [SPEAKER_02]: That like you add a little bit and like all sticks

[00:43:48] [SPEAKER_02]: So like there's not a single bit that you're not having and like it's got this like intense

[00:43:54] [SPEAKER_02]: Artificial movie theater popcorn flavor and it like it just is too much

[00:43:58] [SPEAKER_02]: Like I think it like dehydrates your brain because it's so salty and like it gives you a headache off of that

[00:44:04] [SPEAKER_00]: I haven't had it. I believe your complaints

[00:44:07] [SPEAKER_00]: Uh, I believe my solution is correct though with the the garbage bag because you would increase the surface area

[00:44:13] [SPEAKER_00]: That would allow the particles to be on so it'd be fine

[00:44:17] [SPEAKER_00]: uh take it from me a smart man, however, I will ask you this how does this compare to

[00:44:22] [SPEAKER_00]: And I think you turned me onto this too as a popcorn additive

[00:44:27] [SPEAKER_00]: nutritional yeast nutritional yeast is the opposite flavor call it gives you uh

[00:44:32] [SPEAKER_00]: Healing over time. It does taste like a little bit like cheese though. Like it doesn't taste like uh

[00:44:38] [SPEAKER_00]: Medicine or like health food. I have no idea what I mean, I know it's yeast but like

[00:44:45] [SPEAKER_02]: I don't know what like if you just me like draw a picture of yeast

[00:44:48] [SPEAKER_02]: I just start crying like I don't know what yeast is. I don't know what nutritional yeast is

[00:44:53] [SPEAKER_02]: It's some stuff. It's some fucking dust. Um

[00:44:56] [SPEAKER_02]: I think it's good for you

[00:44:57] [SPEAKER_02]: It doesn't give you a headache when you have popcorn with nutritional yeast on it like it does with flavor call

[00:45:02] [SPEAKER_02]: I think what it is is that you're having how often you have in movie theater popcorn once in a while

[00:45:07] [SPEAKER_02]: If you have that in your home, you were just like

[00:45:10] [SPEAKER_02]: You're intaking more flavor call than a human being was meant to you know

[00:45:15] [SPEAKER_02]: Uh nutritional yeast doesn't have that sort of od problem

[00:45:19] [SPEAKER_02]: Do I think we've covered dusts?

[00:45:22] [SPEAKER_02]: Are we done is the is the episode over?

[00:45:24] [SPEAKER_00]: No, we have goops

[00:45:25] [SPEAKER_00]: So the question we have is do we start with bad goops or good goops?

[00:45:29] [SPEAKER_00]: I actually am kind of open to starting with band goops on the basis. It's fun to end

[00:45:33] [SPEAKER_00]: On like a positive note. Yeah, and also it's uh palindrome good bad bad good. Yeah, let's do it

[00:45:39] [SPEAKER_02]: What's a bad give me a bad goop?

[00:45:42] [SPEAKER_00]: Uh flan from final fantasy. Uh, it's scary. It's not got a scary face. It's not smiling

[00:45:47] [SPEAKER_00]: You have to waste mp on it

[00:45:50] [SPEAKER_00]: Because it just doesn't take physical damage

[00:45:54] [SPEAKER_02]: They're always they're always showing up being flan and like

[00:45:57] [SPEAKER_02]: They're different colors. You gotta like pick which one to hit with fire

[00:46:03] [SPEAKER_00]: and

[00:46:03] [SPEAKER_00]: Flan like just in real life the normal dessert

[00:46:07] [SPEAKER_00]: Is also a bad goop because it just should have been custard. It could have been a creme brulee

[00:46:12] [SPEAKER_02]: It could have been custard could have been a little tart

[00:46:15] [SPEAKER_02]: It's the same ingredients

[00:46:16] [SPEAKER_02]: You just didn't you just didn't do it right. Also, you got to waste mp on that too because it doesn't take physical damage

[00:46:23] [SPEAKER_02]: Um, another bad goop is the gay oil from fern gully

[00:46:27] [SPEAKER_02]: Yeah, the one that like destroys everything. Yeah, and i'm not saying it's bad because it's gay like it's bad because it's like

[00:46:34] [SPEAKER_02]: pollution and it destroys everything

[00:46:37] [SPEAKER_02]: But it is gay

[00:46:39] [SPEAKER_02]: It's serving yes. Yeah, I mean

[00:46:43] [SPEAKER_02]: So yeah, that's and that's not a good, you know, another bad goop got to go with cum

[00:46:48] [SPEAKER_00]: Not a good goop. Here's the thing

[00:46:51] [SPEAKER_00]: If you've ever had a problem

[00:46:55] [SPEAKER_00]: With like another human being

[00:46:57] [SPEAKER_00]: Like cum is the reason

[00:46:59] [SPEAKER_00]: Shit, that's bad

[00:47:02] [SPEAKER_00]: You ain't wrong. Yeah, you think about war

[00:47:06] [SPEAKER_00]: that's

[00:47:07] [SPEAKER_00]: Come with extra steps. Yeah, like the only thing

[00:47:12] [SPEAKER_00]: The only thing that I couldn't I don't know that you know, that was very uh, the fucking book from severance

[00:47:19] And

[00:47:19] [SPEAKER_02]: Yes, the only reason that a war that a war is even possible is

[00:47:26] [SPEAKER_02]: Millions of gallons have come getting blasted over it's not okay and we we need to stop pretending it is

[00:47:33] [SPEAKER_00]: Uh another bad goop and I hate when this happens to me

[00:47:39] [SPEAKER_00]: Tarpits oh my god

[00:47:42] [SPEAKER_02]: It's so embarrassing dude

[00:47:44] [SPEAKER_02]: Usually when you get found thousands of years after your death, no one can see your ass because it went away

[00:47:52] [SPEAKER_00]: But no like

[00:47:54] [SPEAKER_00]: When you die in a tar pit, you're preserved in your uh indignity

[00:48:00] [SPEAKER_00]: They can see that you were like literally crying

[00:48:04] [SPEAKER_02]: And like when they dig you up out of the pit they're not gonna like keep your clothes on they're gonna be like we

[00:48:09] [SPEAKER_02]: Must examine his ass

[00:48:12] [SPEAKER_00]: For science and history

[00:48:14] [SPEAKER_00]: uh, like many kids I was interested in dinosaurs and like to

[00:48:18] [SPEAKER_00]: You eventually like come to the point where like yes tar pits are a source of fossils blah blah blah blah blah

[00:48:23] [SPEAKER_00]: The one thing is a kid that was not clear to me

[00:48:26] [SPEAKER_00]: It's just like how much of the earth's surface was tar pits

[00:48:29] [SPEAKER_02]: Like I was kind of like was like half of it goo. Yeah, I mean it's I i'm with you and it's visualizing it

[00:48:35] [SPEAKER_02]: much to take a uh, you know

[00:48:38] [SPEAKER_02]: Page from Sean Mulaney how he's like he's oh, yeah quicksand would be a bigger issue

[00:48:42] [SPEAKER_02]: You think that quicksand is like every sand has like a one in three chance of being quicksand

[00:48:47] [SPEAKER_02]: I'm thinking that it's like that but with tar pits

[00:48:51] [SPEAKER_02]: um

[00:48:51] [SPEAKER_02]: I mean, I know there's like the the tar pits in california still but I have to imagine yeah in dinosaur times

[00:48:57] [SPEAKER_02]: It was like all tar

[00:48:58] [SPEAKER_00]: Like do people drive their cars?

[00:49:02] [SPEAKER_00]: Into that tar pit in california

[00:49:05] [SPEAKER_02]: To be kind of funny so

[00:49:08] [SPEAKER_02]: My thought is

[00:49:09] [SPEAKER_02]: When cars get like too old

[00:49:12] [SPEAKER_02]: They get crushed into cubes, right? That's like the way they're disposed of

[00:49:17] [SPEAKER_02]: So what i'm gonna say is that you should be able to pay

[00:49:22] [SPEAKER_02]: a fee

[00:49:22] [SPEAKER_02]: To the state

[00:49:24] [SPEAKER_02]: And then when you are having your car

[00:49:28] [SPEAKER_02]: uh

[00:49:29] [SPEAKER_02]: Disposed of instead of getting it cubed

[00:49:32] [SPEAKER_02]: You can drive it into the tar and there's got to be some like method by which you the human are

[00:49:38] [SPEAKER_02]: Backed it safe. Yeah. Yeah, and it can't be like remote controlled because you have to feel the judder of the car

[00:49:45] [SPEAKER_00]: Glooping into the tar that's the fun part. I think what it is is the car is in neutral

[00:49:50] [SPEAKER_00]: It's on a ramp

[00:49:52] [SPEAKER_00]: Um, and the battery has been removed because I don't know if you know this tom

[00:49:55] [SPEAKER_00]: But it is completely legal to throw car batteries into the ocean

[00:49:58] [SPEAKER_00]: So if you are going to be getting rid of your car, you're also going to want to do that chuck as well

[00:50:02] [SPEAKER_00]: That's correct. Um, and then i'm thinking that with the car in neutral it rolls down the ramp at a

[00:50:08] [SPEAKER_00]: uh

[00:50:09] [SPEAKER_00]: Not scary speed, you know, um, and then you get to do a very slow tuck and roll

[00:50:15] [SPEAKER_00]: Which you sign a waiver that if you don't do it in time, you're fine becoming a tar skeleton. I guess so

[00:50:22] [SPEAKER_02]: Here's another goo that I don't love. This is a trick goo because this goop is like objectively high quality

[00:50:28] [SPEAKER_02]: But like it is often given to you in the wrong

[00:50:33] [SPEAKER_02]: Situation i'm talking about murks murks cheddar sauce m-e-r-k-t murks

[00:50:40] [SPEAKER_02]: Cheddar sauce. So you see you go to a restaurant you see oh we got

[00:50:46] [SPEAKER_02]: Handcut french fries with murks cheddar sauce and you're like shit cheese goo. That sounds good

[00:50:53] [SPEAKER_02]: It's got some kind of fucking name in front of it

[00:50:55] [SPEAKER_02]: so it's got to be gourmet when stuff has like when stuff that normally doesn't have a name in front of it like

[00:51:00] [SPEAKER_02]: Cheese has a name in front of it. You're like that's okay. Now this is like gourmet stuff

[00:51:04] [SPEAKER_02]: It's like when meat is slagle meat if you're in chicago every once in a while you'd be like, this is a slagle

[00:51:10] [SPEAKER_02]: steak and i'm like, I don't

[00:51:13] [SPEAKER_02]: Okay. Well, I don't know what that is, but it's got a name in front of it. So like probably good, right? Um

[00:51:20] [SPEAKER_02]: Here's the thing about the murks cheddar sauce because it's real because it's like actually real cheese

[00:51:28] [SPEAKER_02]: It's too natural it's very thick. Goops have to be fake a little at least

[00:51:33] [SPEAKER_02]: Yeah, you gotta be able to watch a little porn at work

[00:51:38] [SPEAKER_02]: Like it's so thick because it's real cheese cheddar cheese naturally does not want to be a

[00:51:43] [SPEAKER_02]: Thin goo you try to dip your fries in that the second it's not piping hot

[00:51:48] [SPEAKER_02]: It's so thick and kludgy that you're not like you're gonna crunch

[00:51:52] [SPEAKER_02]: You're gonna like smear the fry against the fucking top of the sauce

[00:51:56] [SPEAKER_02]: It also makes you thirsty

[00:51:58] [SPEAKER_02]: Like because it's so like rich and like real with the cheese like you're eating these french fries and it just dries your mouth

[00:52:04] [SPEAKER_02]: out because like

[00:52:05] [SPEAKER_02]: This is funny. You know what? This is remember that video where the guy says sometimes things that are more expensive are worse

[00:52:12] [SPEAKER_02]: That's this uh when you were dipping cheese fries into when you're dipping fries into cheese

[00:52:18] [SPEAKER_02]: You don't want natural

[00:52:20] [SPEAKER_02]: Gourmet murks cheddar you want nacho cheese flavored plasticine non-toxic semi-fluid in a styrofoam cup

[00:52:28] [SPEAKER_02]: Yes. Yes, you want like

[00:52:31] [SPEAKER_02]: the goal the object of the game is to like triple your

[00:52:37] [SPEAKER_02]: Microplastic count by the end of the french fry experience

[00:52:41] [SPEAKER_02]: That's what you want when you dip them in the cheese. That's my take murks cheddar

[00:52:46] [SPEAKER_02]: i'm sure there are things that that's really good on but

[00:52:50] [SPEAKER_02]: It's just it's often given to you in incorrect situations. And then the last bad goop I have here

[00:52:58] [SPEAKER_00]: uh

[00:52:58] [SPEAKER_00]: This one hasn't happened to me, but I just don't think I would like it the symbiote

[00:53:03] [SPEAKER_00]: Because like I would get powers, but I would be sticky all the time

[00:53:06] [SPEAKER_00]: But what cost do you got to talk to them?

[00:53:09] [SPEAKER_02]: They like they like talk to you and you start saying you start referring to yourself as we

[00:53:13] [SPEAKER_02]: Which is like

[00:53:16] [SPEAKER_02]: Also, you're gonna have to say like you're gonna have to when you explain

[00:53:20] [SPEAKER_00]: How like how this is my symbiote? Yeah, it's just like nerd shit. It sounds like you're like it's like a math guy

[00:53:27] [SPEAKER_00]: Yeah

[00:53:29] [SPEAKER_02]: Okay. Are we ready? Are we ready for the good ones? Good goops good. So goops are incredible dusts. I love goops

[00:53:36] [SPEAKER_02]: Also, I love honestly when it comes to like enjoying life

[00:53:41] [SPEAKER_02]: Goops and dusts are like you gotta have them both. Otherwise, you're leaving you're leaving joy on the table

[00:53:47] [SPEAKER_02]: Give me one of your favorite goops joe

[00:53:49] [SPEAKER_00]: Uh literally all of the dragon quest slimes

[00:53:54] [SPEAKER_00]: Like all this is this is like I did all the opposite of flan. It doesn't matter

[00:53:59] [SPEAKER_00]: The slime knight

[00:54:00] [SPEAKER_00]: Regular slime she's slime. I love the king slimes big cheeks

[00:54:05] [SPEAKER_00]: I love that the king slime has like three versions one of which he's a crystal

[00:54:09] [SPEAKER_00]: Um, I like the metal slime. I love the what melted no puddle metal slime when he's just like a

[00:54:16] [SPEAKER_00]: fucking

[00:54:18] [SPEAKER_00]: Puddle a puddle that you're supposed to put a coat over. I love those little guys, uh

[00:54:23] [SPEAKER_00]: They are wonderful. They love you they're all smiling. They say goo they like they say goo puns

[00:54:32] [SPEAKER_00]: Yes

[00:54:32] [SPEAKER_00]: They are just I think what we want

[00:54:36] [SPEAKER_00]: in a good goo

[00:54:38] [SPEAKER_02]: They are so modular too. They're they're like as you described

[00:54:43] [SPEAKER_02]: There's a million variants and there could be if dragon quest 12 wasn't a prank

[00:54:50] [SPEAKER_02]: And if they're actually making it i'm pretty sure dragon quest 12 is just a big prank

[00:54:56] [SPEAKER_02]: Uh that they don't do

[00:54:58] [SPEAKER_02]: But if they did like you could easily

[00:55:01] [SPEAKER_02]: Just come up with like 10 new slime iterations and all of them I guarantee would feel totally natural

[00:55:08] [SPEAKER_02]: The cyber slime he's like a scouter I love that one

[00:55:11] [SPEAKER_02]: Oh my god cyber slime

[00:55:14] [SPEAKER_02]: um

[00:55:14] [SPEAKER_02]: You could have like a ghost slime. That's sort of like a like a like a white flame in a in a

[00:55:20] [SPEAKER_02]: Fucking slime shape that floats around in the graveyard

[00:55:23] [SPEAKER_00]: A slime could be two slimes or maybe three standing on each other. Do you see how good?

[00:55:30] [SPEAKER_00]: Of a goop. This is

[00:55:31] [SPEAKER_00]: Oh my god

[00:55:33] [SPEAKER_02]: You could have a slime

[00:55:36] [SPEAKER_02]: Like a skeleton knight that was missing its skeleton head and then he puts a slime on his head

[00:55:41] [SPEAKER_02]: This is just something we're coming off with off the top of our heads

[00:55:44] [SPEAKER_02]: Imagine if we were like professional dragon quest 12 doers, you should still send us the checks

[00:55:50] [SPEAKER_02]: Yes, of course, but like it

[00:55:53] [SPEAKER_02]: That's the slime the slime contains and has proven its excellence

[00:55:58] [SPEAKER_02]: But also like still years later thrums with potential

[00:56:03] [SPEAKER_02]: And it's one of the honestly I think of the best goo i'll say it none of these goos i'm looking down

[00:56:09] [SPEAKER_02]: I love these goos. I don't have any of them on my desk, but I do have a king slime

[00:56:13] [SPEAKER_00]: Another good goo that has been good to me lately. Uh, this is a little bit of the the parenting zone

[00:56:19] [SPEAKER_00]: Aquaphor it's like this moisturizing

[00:56:23] [SPEAKER_00]: Goo you put on your baby's skin. But what's important is that it?

[00:56:27] [SPEAKER_00]: Provides a defensive slime that gives your kid temporary hp so like if they would be hit

[00:56:33] [SPEAKER_00]: It would

[00:56:34] [SPEAKER_00]: Like if they would like someone was gonna fall on them what would happen is like their goo outline would instead take the hit

[00:56:41] [SPEAKER_02]: Yes. Yes, it's an extra bar of so their normal health bar is red obviously but like

[00:56:47] [SPEAKER_02]: Over the red bar is like some yellow portion and the yellow portion depletes first

[00:56:51] [SPEAKER_02]: And it's only when there's no more yellow that the red starts to deplete you get it

[00:56:55] [SPEAKER_02]: That's what aquaphor is. Yes

[00:56:57] [SPEAKER_02]: This is i've never seen before I do know about cedaphil. That's my that's my sort of skin goop

[00:57:04] [SPEAKER_02]: Cedaphil as far as I was aware

[00:57:06] [SPEAKER_02]: The kind I use the daily facial cleanser is a it's a pleasant

[00:57:11] [SPEAKER_02]: clear

[00:57:12] [SPEAKER_02]: goop

[00:57:13] [SPEAKER_02]: that uh smells normal and looks normal

[00:57:17] [SPEAKER_02]: I was after I had been using cedaphil for a long time

[00:57:20] [SPEAKER_02]: I discovered to my horror that there's apparently another very popular cedaphil product

[00:57:24] [SPEAKER_02]: That uh, I don't know what it's called. It's not the daily facial cleanser

[00:57:29] [SPEAKER_02]: Apparently it's popular enough that uh, I guess a lot of people when they hear cedaphil they're like oh the cum

[00:57:35] [SPEAKER_02]: Uh because this product looks like cum and it comes out of the bottle like the bottle is jizzing cum

[00:57:42] [SPEAKER_00]: I also use that product

[00:57:44] [SPEAKER_00]: You use the cum version or the no, I use the daily cleanser you use the little the moral

[00:57:50] [SPEAKER_00]: Okay, we're both moral. I love this that would have been a good goop and I don't have specifics here

[00:57:55] [SPEAKER_00]: But are you aware of japanese skincare products?

[00:57:58] [SPEAKER_00]: Uh in so far as that they're both very inexpensive and good

[00:58:02] [SPEAKER_00]: No, but that sounds right. I don't doubt it

[00:58:06] [SPEAKER_00]: Uh, you should go down that rabbit hole

[00:58:08] [SPEAKER_00]: You'll find something to apply after cedaphil and it'll be wonderful. You'll look great

[00:58:12] [SPEAKER_00]: I already look great. Well, you you there's this there's a ceiling you can bust through tom

[00:58:18] [SPEAKER_00]: I don't want to bust. I'm being tied by cum is the bad goop. Um

[00:58:23] [SPEAKER_02]: Speaking of like bathroom goops

[00:58:26] [SPEAKER_02]: I've seen another type of of

[00:58:28] [SPEAKER_02]: Medicinal paste or perhaps salve can you expand on this? Oh mirtazapine. Oh, yeah, so

[00:58:36] [SPEAKER_00]: Uh roman one of our cats, uh, he's been just struggling with like he's kind of lost weight

[00:58:41] [SPEAKER_00]: He doesn't really he's not been putting on weight. He's not that old. He's three

[00:58:44] [SPEAKER_00]: The point is he should be eating more. So mirtazapine is like a antidepressant and an appetite

[00:58:51] [SPEAKER_00]: Activator it's actually something I've also taken at one point

[00:58:56] [SPEAKER_00]: uh, uh, but it's a good goop for

[00:58:59] [SPEAKER_00]: a few reasons

[00:59:00] [SPEAKER_00]: Uh one it makes him eat more and it makes him funnier because he's just like yelling because he's so hungry

[00:59:06] [SPEAKER_00]: He's just like holy shit

[00:59:08] [SPEAKER_00]: Uh, I've been spending years not having enough dinner. Like I have such a deficit

[00:59:12] [SPEAKER_00]: uh, and the other thing is like he's one of those cats that likes to

[00:59:16] [SPEAKER_00]: Have company why he eats so like now that he's eating more

[00:59:19] [SPEAKER_00]: He's like coming all the time to yell at me be like come watch me

[00:59:22] [SPEAKER_01]: Eat

[00:59:23] [SPEAKER_00]: You have to protect him so no one because his back is turned while he's eating that shit

[00:59:28] [SPEAKER_00]: Uh, but this is why it's really a key goop because in addition to all the nice things it does for the cat

[00:59:33] [SPEAKER_00]: The application is wonderful. Uh, how it works is you put the goop on a latex glove

[00:59:38] [SPEAKER_00]: And then you just rub it in the inside of his ear and he loves it. Oh, wow

[00:59:44] [SPEAKER_02]: Well, that's good. Yeah, even the diagram the cat loves it

[00:59:47] [SPEAKER_02]: So, uh one of my favorite goops

[00:59:50] [SPEAKER_02]: I've talked about this. So I don't know if anyone's heard this

[00:59:54] [SPEAKER_02]: If not, you should seek this out because this was really good

[00:59:56] [SPEAKER_02]: um, but

[00:59:58] [SPEAKER_02]: for uh the

[01:00:00] [SPEAKER_02]: podcast minds is

[01:00:02] [SPEAKER_02]: some milestone episode their their deal was they had other people who weren't riley and andrew do like a bajillion episodes

[01:00:12] [SPEAKER_02]: uh

[01:00:12] [SPEAKER_02]: Of whatever and they were all they were all like the 50th episode or whatever

[01:00:17] [SPEAKER_02]: This is funny. It was a really funny gag a lot better than what we're doing for episode 201

[01:00:21] [SPEAKER_02]: uh, but

[01:00:22] [SPEAKER_02]: So I was on with a dude in collin

[01:00:25] [SPEAKER_02]: And we did something called the condiment kids

[01:00:27] [SPEAKER_02]: Which was sort of like first draft of goose and dusts and I spent almost all the time talking about this goo

[01:00:33] [SPEAKER_02]: Which is pick a pepper sauce

[01:00:35] [SPEAKER_02]: Uh, I looked up pick a pepper online as I was preparing to say this so that I would have the ingredients list

[01:00:41] [SPEAKER_02]: For you

[01:00:41] [SPEAKER_02]: The first thing I saw on google was the pick a pepper website and the little text that shows up on the google

[01:00:49] [SPEAKER_02]: extract

[01:00:50] [SPEAKER_02]: Of the search result is pick a pepper sauce is the jamaican condiment that makes everything better

[01:00:54] [SPEAKER_02]: And really what more can I say? It's so true. This is just I again

[01:00:59] [SPEAKER_02]: You're talking about how I was like make any soup better by putting in

[01:01:03] [SPEAKER_02]: MSG

[01:01:03] [SPEAKER_02]: i'm not gonna say pick a pepper goes with every uh soup but a

[01:01:09] [SPEAKER_02]: Huge amount if you just glug a couple glugs of pick a pepper into the soup

[01:01:13] [SPEAKER_02]: It's better now. I will read the ingredients for pick a pepper to you now and in your mind try to imagine how yummy this is

[01:01:21] [SPEAKER_02]: Starts with cane vinegar. First of all vinegars is great

[01:01:25] [SPEAKER_02]: Onions love it sugar. Okay, we're cooking now onions vinegar and sugar tomato paste sea salt peppers

[01:01:32] [SPEAKER_02]: Raisins ginger mango cloves thyme garlic black pepper orange peel you have a delicious

[01:01:41] [SPEAKER_02]: fragrant

[01:01:42] [SPEAKER_02]: Pequance sauce that tastes very good and it is yummy

[01:01:47] [SPEAKER_02]: Uh, I put pick a pepper on like all kinds of stuff. It's so yummy

[01:01:54] [SPEAKER_02]: You've had pick a pepper if they made you eat it

[01:01:57] [SPEAKER_00]: No, oh dude, okay, I mean everything in the ingredient list just seemed like a very efficient way

[01:02:02] [SPEAKER_00]: To get a ton of flavor in something. Yes. So here's what you're gonna do

[01:02:06] [SPEAKER_02]: You're gonna come over to my house at some point

[01:02:08] [SPEAKER_02]: hopefully soon

[01:02:10] [SPEAKER_02]: And what here's what we're gonna do this

[01:02:11] [SPEAKER_02]: This is the way that you get someone who has never had pick a pepper to understand as fast as possible

[01:02:17] [SPEAKER_02]: Like oh, this is one of the greatest foods of all time

[01:02:21] [SPEAKER_02]: You have

[01:02:21] [SPEAKER_02]: Just a cheese and crackers board you go out to all the and you get some mid-range white cheddar

[01:02:27] [SPEAKER_02]: You get some crackers you cut it up and you say here's what you do

[01:02:31] [SPEAKER_02]: You take a cracker you put a piece of cheese on there and then you just drip a

[01:02:37] [SPEAKER_02]: Dot of pick a pepper on the cheese

[01:02:40] [SPEAKER_02]: And you are like you are transported to another galaxy of sensation

[01:02:45] [SPEAKER_02]: Like the flavor is out of this world

[01:02:48] [SPEAKER_02]: All right. Well, i'll get one fine. I'll get a bottle

[01:02:51] [SPEAKER_02]: It's really good. I love it

[01:02:55] [SPEAKER_02]: Um, so honestly if we're gonna talk about goops

[01:02:58] [SPEAKER_02]: And we are talking about goops. That's undeniable

[01:03:01] [SPEAKER_02]: Like run the tape back we we are um

[01:03:06] [SPEAKER_02]: I feel like we gotta talk about one of the I mean a goop that's very near and dear to us

[01:03:11] [SPEAKER_02]: Part of our heritage jarden era. That's a great goop. I agree completely. Uh

[01:03:17] [SPEAKER_00]: Honestly though gun to my head I couldn't tell you what's in it it's uh

[01:03:23] [SPEAKER_00]: It's just like spicy peppers and goop. Uh, someone asked me like hey, what's in it?

[01:03:27] [SPEAKER_00]: Because I was like, oh jarden era is really good and I was like

[01:03:30] [SPEAKER_00]: Fuck you eat shit like I was just like very defensive all of a sudden. I didn't know

[01:03:35] [SPEAKER_00]: Uh, it's just good. I don't know it it's it's goo. It's pepper. You gotta know everything that you eat

[01:03:43] [SPEAKER_00]: like

[01:03:44] [SPEAKER_02]: You need to be the king of food you need to be doctor food

[01:03:48] [SPEAKER_02]: Like you have to eat better than the food. It's see the thing about jarden era that's so funny is like

[01:03:53] [SPEAKER_02]: There really is no like one answer because it's just that what what needs to be in it is peppers

[01:03:59] [SPEAKER_02]: oil

[01:04:00] [SPEAKER_02]: And some other vegetables and that is where you can really go like that some other vegetables

[01:04:08] [SPEAKER_02]: It's like you can you can do whatever you want. That's where you get creative

[01:04:11] [SPEAKER_00]: You could do different oils like

[01:04:14] [SPEAKER_00]: You can really play with it. Uh, it doesn't matter. It's it's it's goo and it should go on everything

[01:04:21] [SPEAKER_02]: It's crispy and crunchy. So they sell this stuff

[01:04:25] [SPEAKER_02]: Jarden era relish

[01:04:27] [SPEAKER_02]: uh

[01:04:28] [SPEAKER_02]: where they cut all the pieces of vegetable and

[01:04:32] [SPEAKER_02]: uh

[01:04:33] [SPEAKER_02]: Pepper up into very fine chunks like relish like pickle relish, you know

[01:04:37] [SPEAKER_02]: So I can give it to my baby exactly, uh, and i'm fine with that

[01:04:42] [SPEAKER_02]: I like that as a concept and I can see where that would be

[01:04:45] [SPEAKER_02]: Uh a good use of jarden era

[01:04:47] [SPEAKER_02]: But I was seeing someone online because every once in a while I go and look at threads about people discussing jarden era because it makes me feel

[01:04:56] [SPEAKER_02]: Home something. Yeah

[01:04:58] [SPEAKER_02]: It makes you feel

[01:04:59] [SPEAKER_02]: an emotion

[01:05:01] [SPEAKER_02]: uh

[01:05:02] [SPEAKER_02]: And one guy was like for me I only eat jarden era relish because jarden era tastes good, but let's be honest

[01:05:10] [SPEAKER_02]: Nobody wants to be eating a sandwich and get a big chunk of a whole crunchy cauliflower

[01:05:18] [SPEAKER_02]: And i joe I got so fucking mad because like that's exactly what I want like were you

[01:05:25] [SPEAKER_02]: Like I felt like really like you know, I was hoping he was gonna say

[01:05:32] [SPEAKER_00]: Uh, like i'm too busy like I I can't I don't have time

[01:05:36] [SPEAKER_00]: for the whole thing it's like I need

[01:05:38] [SPEAKER_00]: Them to be shredded for my busy lifestyle that would be the whole fucking point is that there's it's a mystery jar

[01:05:44] [SPEAKER_00]: That's got like a newt in it

[01:05:46] [SPEAKER_00]: and there's cauliflower and some peppers that

[01:05:50] [SPEAKER_00]: Uh are probably peppers and just shut up. Just eat it. It's just the the whole point is that

[01:05:56] [SPEAKER_02]: It is every bite is a new journey. You don't know what you're gonna get

[01:06:01] [SPEAKER_02]: You know what shape it's gonna be or how big it's gonna be it's gonna be what you what you know

[01:06:05] [SPEAKER_02]: Is it's gonna be crunchy. It's gonna be spicy and delicious

[01:06:08] [SPEAKER_02]: You know what? I really like I found a medium jarden era recently

[01:06:13] [SPEAKER_02]: That is the good shit because

[01:06:16] [SPEAKER_02]: Mild jarden era, it just doesn't have the stuff, you know, it's good, but it's not it's

[01:06:23] [SPEAKER_02]: It's decaffeinated it sucks. Yeah

[01:06:26] [SPEAKER_02]: spicy jarden era delicious

[01:06:29] [SPEAKER_02]: Can't get enough sometimes too spicy, especially because a lot of oil is coming with it

[01:06:34] [SPEAKER_02]: So like even if you're eating it and you're like this isn't too spicy. I love this

[01:06:39] [SPEAKER_02]: uh

[01:06:40] [SPEAKER_02]: couple hours later when that like fucking two tablespoons full of spicy oil hits your lower digestive tract

[01:06:48] [SPEAKER_02]: You're like, oh no

[01:06:50] [SPEAKER_02]: It was too spicy medium jarden era is uh

[01:06:55] [SPEAKER_02]: That's the goldilocks zone. I tell you

[01:06:58] [SPEAKER_00]: And it counts as a salad. It does I want to be clear about this. Yeah, it's vegetables. Whatever you get a whole ass fucking

[01:07:05] [SPEAKER_00]: Chunk of cauliflower in there. That's a vegetable the other chicago related goop

[01:07:11] [SPEAKER_00]: We might as well just hit all the local. Yeah, didn't you mean?

[01:07:14] [SPEAKER_00]: Uh, as you know, no matter what cuisine

[01:07:17] [SPEAKER_00]: Of restaurants you go to in this fine city

[01:07:20] [SPEAKER_00]: You said I would like x thing from the menu and they say for sure for sure

[01:07:24] [SPEAKER_00]: Do you want it wet or dry and if you if you say wet, uh, they dunk it in a metal bucket

[01:07:32] [SPEAKER_00]: of beef juice

[01:07:33] [SPEAKER_00]: uh, and uh

[01:07:36] [SPEAKER_00]: We accept this as fine. What's really

[01:07:40] [SPEAKER_00]: I think it speaks to maybe a civic weakness of ours is that

[01:07:44] [SPEAKER_00]: And this has always been my complaint and it tastes good when you have like a

[01:07:49] [SPEAKER_00]: fucking

[01:07:50] [SPEAKER_00]: Intrepid Italian beef that has been absolutely dunked. However

[01:07:55] portability

[01:07:56] [SPEAKER_00]: Becomes difficult zero. Is this you have to go. Oh

[01:08:01] [SPEAKER_00]: When it's to go it's so funny because they still pretend like i'm just gonna put it in a regular

[01:08:06] [SPEAKER_00]: Paper bag and i'm going to send you on your way and you will leave a slime trail the though the most like

[01:08:13] [SPEAKER_00]: Like human connection

[01:08:15] [SPEAKER_00]: I think i've ever felt with like a stranger like two people trying to work through something

[01:08:20] [SPEAKER_00]: without like previous, uh

[01:08:22] [SPEAKER_00]: acquaintance is like I was at a

[01:08:25] [SPEAKER_00]: Beef, I think it was windy city giro's and I was like can I get

[01:08:29] [SPEAKER_00]: Italian beef

[01:08:30] [SPEAKER_00]: But like can you just go like light on the juice?

[01:08:34] [SPEAKER_00]: Like I want that's impossible because the the mechanism for juicing is is the full dunk. Sorry continue

[01:08:41] [SPEAKER_00]: And like he was like, yeah

[01:08:43] [SPEAKER_00]: Yeah

[01:08:43] [SPEAKER_00]: Yeah

[01:08:44] [SPEAKER_00]: And I could tell like his brain was like spinning shapes because it like wasn't supposed to do that and I was like oh

[01:08:50] [SPEAKER_00]: I did this work

[01:08:52] [SPEAKER_00]: and

[01:08:53] [SPEAKER_00]: He just like dunked half of it

[01:08:58] [SPEAKER_00]: And like I didn't I didn't say anything I was just like I

[01:09:04] [SPEAKER_00]: That's it's my fault. Yeah

[01:09:05] [SPEAKER_00]: Like it's fine

[01:09:08] [SPEAKER_02]: Uh life happened that's joe. I want everything in one bag and I don't want that bag to be heavy

[01:09:12] [SPEAKER_02]: uh, yeah, and I like

[01:09:14] [SPEAKER_02]: So the bag was like less wet

[01:09:17] [SPEAKER_02]: It's so fucking good, I love the juice I love the soffit yeah, no portability was zero when you get an italian beef

[01:09:24] [SPEAKER_02]: That's why they have those chest high

[01:09:27] [SPEAKER_02]: slabs of wood, uh

[01:09:29] [SPEAKER_02]: stapled to stapled bolted to the wall so that you can sort of hunch over them immediately

[01:09:35] [SPEAKER_00]: Like you don't deserve a chair. Well, you shouldn't eat you should you can't hunch right?

[01:09:40] [SPEAKER_00]: Yeah

[01:09:40] [SPEAKER_00]: If you're sitting you have to like be your spine has to be 45 degrees

[01:09:45] [SPEAKER_02]: Like it's gotta be a lean as soon as the sandwich becomes dipped

[01:09:49] [SPEAKER_02]: The timer starts and like every second that goes by the structural integrity of the sandwich is falling to fucking bits

[01:09:57] [SPEAKER_02]: Um, you need to hunch

[01:09:59] [SPEAKER_02]: Instantly over some type of surface the tables chairs sitting down napkins

[01:10:05] [SPEAKER_00]: You're wasting time

[01:10:09] [SPEAKER_00]: A big boot it doesn't fucking matter and ideally, uh

[01:10:13] [SPEAKER_00]: It should look like a butt like that counter times describing should look like the worst urinal of all time

[01:10:18] [SPEAKER_00]: Like it should be a bunch of people shoulder to shoulder with the weirdest wide stance

[01:10:22] [SPEAKER_00]: Uh, but instead of piss everywhere. There's beef drippings. So dude, I want to tell you so bad

[01:10:28] [SPEAKER_02]: um, yeah

[01:10:29] [SPEAKER_02]: you'd fucking

[01:10:31] [SPEAKER_02]: I've just glossed over this incredible turn of phrase that you put into the notes which is uh

[01:10:38] [SPEAKER_02]: You call Chicago the big snapple the city that never shits

[01:10:42] [SPEAKER_00]: Yeah, i'm a big fan of saying one

[01:10:46] [SPEAKER_00]: Just conflating new york and chicago to people's frustration. I had a professor that was from new york and

[01:10:53] [SPEAKER_00]: Uh, he was just teaching in chicago obviously at de paul and he was just like oh is it is it the second city?

[01:10:58] [SPEAKER_00]: Because new york's the first one

[01:11:00] [SPEAKER_00]: And like that made some people angry

[01:11:03] [SPEAKER_00]: uh

[01:11:04] [SPEAKER_00]: And I was like no no. No what it is is the

[01:11:07] [SPEAKER_00]: America's first city was chicago, but it like burned down. Yeah, like this second one

[01:11:11] [SPEAKER_00]: Yes is the redo that everybody wants. Yeah, and if it ever burns down again

[01:11:17] [SPEAKER_02]: Then we'll make the third city. It's clear. Um

[01:11:21] [SPEAKER_02]: I would have been like no it's named after the fucking state is the sketch comedy

[01:11:26] [SPEAKER_02]: school

[01:11:27] [SPEAKER_00]: Uh, that's why the city is named after

[01:11:31] [SPEAKER_00]: Uh scenes when you don't know how to end them you turn off the lights. We named the city

[01:11:35] [SPEAKER_02]: I

[01:11:37] [SPEAKER_02]: Never got a chance to like tell this joke, but like I just text it to you when we were doing the um

[01:11:44] [SPEAKER_02]: all sketches 2 episode which was like the invention of the gun has

[01:11:50] [SPEAKER_02]: Has had incredible effects all throughout history, but perhaps nowhere is its invention

[01:11:56] [SPEAKER_02]: More strongly felt than in the world of sketch comedy because I was realizing like almost every fucking sketch

[01:12:04] [SPEAKER_02]: Was like it ended with someone getting shot and like this is the michael scott thing. It's correct

[01:12:08] [SPEAKER_00]: There is no further escalation

[01:12:12] [SPEAKER_00]: uh

[01:12:13] [SPEAKER_00]: It's it's the dynamic

[01:12:16] [SPEAKER_00]: momentum changing device that kills someone but anyway, yeah

[01:12:20] [SPEAKER_02]: Talking about new york

[01:12:22] [SPEAKER_02]: New york will probably is some our new york listeners will be like a bodegas

[01:12:28] [SPEAKER_02]: You were talking about your your goopy sandwiches

[01:12:31] [SPEAKER_02]: You get a big new york slice you fold it up and you can take it on the correct

[01:12:36] [SPEAKER_00]: That is good street food like ding ding ding like in

[01:12:39] [SPEAKER_00]: The utility aspect of the new york

[01:12:43] [SPEAKER_00]: Chicago pizza debate is just non-negotiable. Yeah, but uh, but the point of the chicago pizza is that you

[01:12:49] [SPEAKER_00]: Like eat it in a trough with your like hog family like you're not on the way to something

[01:12:55] [SPEAKER_02]: You need to understand. I mean they're talking about this beef goop the thing about the chicago

[01:13:00] [SPEAKER_02]: uh junk food

[01:13:02] [SPEAKER_02]: specialties is that

[01:13:04] [SPEAKER_02]: We you you order them when you're entering a social contract. It's like i'm gonna smell

[01:13:10] [SPEAKER_02]: Like i'm gonna really smell like whatever i'm about to eat and it's gonna get everywhere

[01:13:14] [SPEAKER_02]: my hands are gonna be soaking wet at the end and sticky and

[01:13:19] [SPEAKER_02]: like that is the the

[01:13:22] [SPEAKER_02]: Price we pay to consume these incredible goops because that beef just talking about

[01:13:28] [SPEAKER_02]: The disgusting slab that you stand at with your with the strange men who are also slamming

[01:13:36] [SPEAKER_02]: Beef directly into their holes

[01:13:38] [SPEAKER_00]: Uh, like women can eat at the counter, but i've never seen it

[01:13:44] [SPEAKER_00]: You know, uh, uh

[01:13:47] [SPEAKER_00]: Huh like does that track with your experience? Yeah, I mean, I guess i'm not having italian beef like every week

[01:13:54] [SPEAKER_02]: Uh, well, you know what this means. I gotta eat more italian beefs

[01:13:58] [SPEAKER_02]: uh

[01:13:58] [SPEAKER_02]: Shave years off my life for the purpose of science. You know, what else is a good goop? I've really come around on this goop

[01:14:06] [SPEAKER_02]: There's a lot of social pressure

[01:14:08] [SPEAKER_02]: especially if you're a white person to uh

[01:14:11] [SPEAKER_02]: To shun this goop

[01:14:13] [SPEAKER_02]: And and disdain it

[01:14:16] [SPEAKER_02]: Mayo white people love mayo they say well as a white guy, uh

[01:14:22] Yeah

[01:14:22] [SPEAKER_02]: It's really good. It's it's interesting though

[01:14:25] [SPEAKER_00]: Because like you you think eggs are the devil and I know obviously the issue is when they're eggy

[01:14:31] [SPEAKER_00]: Like they look like eggs and they have the egg texture and they smell like eggs when they have that sulfur smell

[01:14:36] [SPEAKER_00]: Obviously baking is not the same thing because uh, it doesn't resemble eggs at the end

[01:14:41] [SPEAKER_00]: It's a binding agent that uh, that said I am still surprised you you go that hard on mayo

[01:14:46] [SPEAKER_00]: i'm i'm whatever on it I

[01:14:50] [SPEAKER_00]: um

[01:14:51] [SPEAKER_00]: I think

[01:14:53] [SPEAKER_00]: The reason I don't like it more and it is a good goop

[01:14:56] [SPEAKER_00]: But the reason i'm not like put mayo in everything is I've for sure had a sandwich when I was young that had

[01:15:01] [SPEAKER_00]: Way too much mayo and it just put in like a primal

[01:15:04] [SPEAKER_00]: Sort of limiter in my brain

[01:15:06] [SPEAKER_00]: You know when you get like that, uh weird food experience it's like i'm fucked up on this run now

[01:15:11] [SPEAKER_02]: I gotta go easy. It's definitely a goop you can od on which is not the case for a lot of these goops

[01:15:16] [SPEAKER_02]: Which you can just sort of go like you can go nutty with the quantity

[01:15:20] [SPEAKER_02]: I mean to say nothing. I mean case in point the beef juice

[01:15:24] [SPEAKER_02]: The whole point is that you've gone nutty with the quantity and in fact ruined the sandwich

[01:15:28] [SPEAKER_02]: Ruined the sandwich from a structural standpoint not from a flavor standpoint

[01:15:33] [SPEAKER_02]: They have to use the most hearty crusty chewy bread in the universe

[01:15:38] [SPEAKER_02]: And then by the time you take a bite, it's like fucking

[01:15:42] [SPEAKER_02]: Toilet paper in the water. It's like

[01:15:46] [SPEAKER_00]: Can I ask a business question give me a business question

[01:15:50] [SPEAKER_00]: I just don't understand how any restaurant is struggling why there's conflict in the bear because like

[01:15:55] [SPEAKER_00]: Let's say you're a restaurant. I'm a customer

[01:15:58] [SPEAKER_00]: I come and i'm like I would like the sandwich. Uh, can I get mayo on it and you're like, yeah sure

[01:16:03] [SPEAKER_00]: That's 25 cents extra cool

[01:16:06] [SPEAKER_00]: Uh if I came in and said hey, I would like a sandwich

[01:16:08] [SPEAKER_00]: Could I get aioli which is mayo plus a second thing you'd be like yes, that'll be 90 dollars

[01:16:14] [SPEAKER_00]: uh, and it works so

[01:16:18] [SPEAKER_00]: Why do they go under they should just push the aioli harder because

[01:16:23] [SPEAKER_02]: There's they always have bradley cooper working in the back and he's having an emotional episode on like

[01:16:30] [SPEAKER_02]: Smashing all the plates so they have to buy a whole new set of plates every night. So that's why

[01:16:35] [SPEAKER_02]: And you got to have bradley cooper in the back

[01:16:39] [SPEAKER_02]: uh

[01:16:39] [SPEAKER_02]: going to have an emotional episodes because um

[01:16:43] [SPEAKER_02]: I don't really know why but you do uh aioli is so fun because

[01:16:48] [SPEAKER_02]: I know that it is exactly as you say like the restaurant industry just all colluding to be like, okay

[01:16:55] [SPEAKER_02]: This is the shit. We're gonna gouge them with right?

[01:16:58] [SPEAKER_02]: Um, if this is the new oil, but I tell you dude

[01:17:03] [SPEAKER_02]: A garlic aioli which is again just mayo with garlic

[01:17:06] [SPEAKER_02]: ground into it

[01:17:08] [SPEAKER_02]: Uh, you give me one of those cones of french fries. I was about to say the same thing. I'm my most bougie

[01:17:16] [SPEAKER_00]: Disgusting treat bitch behavior like I you know, it's a cone of fries say what you will call me. Uh, you know

[01:17:25] [SPEAKER_02]: Say anything just fucking unload on them go nuts there. It's all true

[01:17:29] [SPEAKER_02]: Honestly, it's all this is what i'm talking about

[01:17:31] [SPEAKER_02]: It's like oh white people love mayo these bougie white fucking 30 something

[01:17:34] [SPEAKER_02]: They love their paper cone and their garlic aioli dip. Yeah, I do. Okay. Yes, and

[01:17:40] [SPEAKER_02]: What what's next? Should I fucking get killed?

[01:17:43] [SPEAKER_00]: Like should you like is is it over for me? I'm gonna keep eating it like it's not gonna stop no

[01:17:51] [SPEAKER_00]: Joe, what's a good goop for you?

[01:17:54] [SPEAKER_00]: What do you like? Uh

[01:17:55] [SPEAKER_00]: I like hoisin sauce

[01:17:58] [SPEAKER_00]: To the point where like I think that's

[01:18:02] [SPEAKER_00]: Why I like getting pho primarily

[01:18:06] [SPEAKER_00]: Uh, because it's like an excuse to just dump

[01:18:10] [SPEAKER_00]: So much poison into a thing and it's not weird like everybody's doing it

[01:18:15] [SPEAKER_00]: Pho is the the dumping activity dinner, which is fun

[01:18:19] [SPEAKER_02]: I think it's so yeah funny that

[01:18:22] [SPEAKER_02]: Pho is like, oh, it's this classic soup. Oh, it's incredibly, uh

[01:18:27] [SPEAKER_02]: Meticulously spiced and simmered for hours from the ultimate flavor. However

[01:18:32] [SPEAKER_02]: You're also gonna want to dump this shit in there

[01:18:35] [SPEAKER_02]: Yeah, but when it's on the table it's chance time

[01:18:38] [SPEAKER_02]: Yeah

[01:18:38] [SPEAKER_02]: I mean they they it'd be so rude if you brought your own goop from home to a soup restaurant

[01:18:44] [SPEAKER_02]: But they gave you the goop. They want you to do it

[01:18:47] [SPEAKER_00]: I love hoisin sauce. It's good. If I was ever locked in a supermarket i'm going there first

[01:18:53] [SPEAKER_02]: I'm definitely knocking back a bottle. Yeah, that's like a I mean sugar wise. It's like a mountain dew for sure

[01:19:00] [SPEAKER_02]: Uh, except it's got like a flavor a savory flavor that'll send you to the moon

[01:19:05] [SPEAKER_02]: Here's my question. Is hoisin sauce the same as oyster sauce?

[01:19:09] [SPEAKER_02]: Because they're both sort of like thick brown goop. They plum based

[01:19:15] [SPEAKER_02]: I feel like oyster so oyster sauce

[01:19:18] [SPEAKER_02]: You'd assume they have oysters in them

[01:19:20] [SPEAKER_02]: But like how the fuck could that possibly be true because again, it is a thick brown

[01:19:26] [SPEAKER_02]: sugary goop

[01:19:28] [SPEAKER_02]: Uh with sort of a savory soy sauce flavor

[01:19:33] [SPEAKER_02]: Where's the oysters?

[01:19:35] [SPEAKER_02]: Is it like don't they go on the oyster? Is that the implication? I have no fucking clue

[01:19:39] [SPEAKER_02]: I didn't think oyster was a a traditionally chinese

[01:19:43] [SPEAKER_02]: Dish. Oh, yeah. Oh, yeah, it is. I don't all

[01:19:46] [SPEAKER_02]: All anything seafood related I guess I just when I think of oysters, I think of like the roaring 20s new york

[01:19:54] [SPEAKER_00]: Uh, yeah how eating those make you horny. Yeah. Yeah

[01:19:57] [SPEAKER_02]: Which is why I hate that, you know, this is why I just like shellfish

[01:20:01] [SPEAKER_02]: This is my this is the the the genesis if my uh aversion to those

[01:20:06] [SPEAKER_02]: Horrible things so they make you horny hoisin sauce does not make you horny. That's good

[01:20:11] [SPEAKER_02]: i've been trying to make

[01:20:13] [SPEAKER_02]: a uh replica

[01:20:15] [SPEAKER_02]: of the tofu lo mein from chef's special cocktail bar a uh

[01:20:21] [SPEAKER_02]: Delightful restaurant near us, which I don't know if you've been to

[01:20:24] [SPEAKER_02]: Fucking I just all these things. It's like oh you should come with me

[01:20:27] [SPEAKER_02]: Then i'm just like, oh wait, I forgot about your son body pains

[01:20:35] [SPEAKER_02]: So maybe we can't go but anyway, although he's good at restaurants now, so maybe we went to pilson yards he was like

[01:20:42] [SPEAKER_02]: The best baby who ever lived?

[01:20:45] [SPEAKER_02]: Yeah, I mean he's the best baby ever lived in all

[01:20:48] [SPEAKER_02]: Formats and in all contexts, but like he especially performed well then uh, but anyway, they have this uh tofu lo mein

[01:20:55] [SPEAKER_02]: That my wife gets every time

[01:20:57] [SPEAKER_02]: I have a bite of it every now and then i'm trying to like I eat like the others

[01:21:01] [SPEAKER_02]: I change what I order she always gets the same thing

[01:21:03] [SPEAKER_02]: But I i'm like let's have I want to see what it tastes like and I have a bite of her tofu lo mein

[01:21:07] [SPEAKER_02]: And was like, okay. Yeah, no, you're right to be doing this. This is incredible

[01:21:11] [SPEAKER_00]: Is this a dynamic you often have because I often find uh how it plays out is

[01:21:17] [SPEAKER_00]: Whatever winnie and I order winnie

[01:21:20] [SPEAKER_00]: Was correct like she got the better thing. That is always how it shakes out. Um, my wife is very uh

[01:21:27] [SPEAKER_02]: If like she finds something good that she likes a lot

[01:21:31] [SPEAKER_02]: She will lock in on that with the the logic being why would I?

[01:21:37] [SPEAKER_02]: Give up an opportunity. Yes, exactly

[01:21:40] [SPEAKER_02]: Meanwhile, I am like I

[01:21:43] [SPEAKER_02]: I'm a I I wish to read widely and well

[01:21:46] [SPEAKER_02]: I want like as many different food experiences as I can and I know this restaurant is good

[01:21:52] [SPEAKER_02]: I trust all of their dishes to be good. So I will like order with with uh,

[01:21:58] [SPEAKER_02]: verve

[01:21:58] [SPEAKER_02]: and courage

[01:22:00] [SPEAKER_02]: And I think I I sometimes

[01:22:03] [SPEAKER_02]: Step in it because of this and I haven't done but there have been other times when I like I end up the winner

[01:22:09] [SPEAKER_02]: And I order something incredible that I wouldn't have

[01:22:12] [SPEAKER_02]: If I hadn't been like I trust this restaurant to knock it out of the park

[01:22:16] [SPEAKER_02]: So I think in the end we even out

[01:22:20] [SPEAKER_00]: Okay. Okay. I'm

[01:22:23] [SPEAKER_02]: I'm definitely like

[01:22:25] [SPEAKER_02]: In the red. Well, maybe next time you just whatever you order just

[01:22:31] [SPEAKER_02]: Make sure you order it wet and have them dump it in the beef goop and then I don't think you can go wrong with that

[01:22:38] [SPEAKER_02]: That's true. Yeah, please extra drippy hoisin sauce is good talking about asian goops

[01:22:44] [SPEAKER_02]: Uh, I actually was cooking with this just the other day fish sauce. You ever had you ever had some fish sauce?

[01:22:52] [SPEAKER_02]: Yes, that just smells bad a little bit goes a long way

[01:22:57] [SPEAKER_02]: so here's my uh

[01:22:59] [SPEAKER_02]: Huge brain move folks

[01:23:01] [SPEAKER_02]: Every once in a while you'll hear

[01:23:04] [SPEAKER_02]: Uh italianos tell you that like if you want a real

[01:23:08] [SPEAKER_02]: Delicious red gravy. What are you talking about? This italiano is always they're saying this you want a true the rich red gravy

[01:23:16] [SPEAKER_02]: You got to put a couple of anchovies in there

[01:23:20] [SPEAKER_02]: Anchovies well, what is a fish sauce but like

[01:23:25] [SPEAKER_02]: It's a bottle of anchovy. Yeah

[01:23:27] [SPEAKER_02]: uh, so when i'm making my pasta sauce

[01:23:30] [SPEAKER_02]: I

[01:23:31] [SPEAKER_02]: Like steal myself to smell the worst thing in the universe and dump a

[01:23:38] [SPEAKER_02]: Fucking couple big glugs of fish sauce in there while i'm cooking the onions and whatnot

[01:23:43] [SPEAKER_02]: And then I go, oh my god

[01:23:45] [SPEAKER_02]: And it smells like shit, but at the end

[01:23:48] [SPEAKER_02]: Uh, we got a rich umami goop

[01:23:52] [SPEAKER_02]: And uh, the fish sauce is the one also fish sauce you put it in pho. We were just talking about pho

[01:23:57] [SPEAKER_02]: That's fuzz. I haven't had fun fucking like two years, dude

[01:24:01] [SPEAKER_00]: Fish sauce it's like the the

[01:24:04] [SPEAKER_00]: The real cooking reason is it's umami in a can right? Basically. It's like ready to go

[01:24:09] [SPEAKER_02]: Yeah, yeah, it's like super salty super savory. Uh again a little bit goes a long way

[01:24:15] [SPEAKER_02]: Not a can a bottle i'm not stupid whatever it's the same fucking shit

[01:24:19] [SPEAKER_02]: I called the thing that laurie sees in salt comes in a can

[01:24:23] [SPEAKER_02]: Uh earlier in this fairy episode is where neither of us are without sin

[01:24:28] [SPEAKER_02]: I used to work when I worked in downtown. Have you ever been here?

[01:24:31] [SPEAKER_02]: I don't know you didn't work downtown. So how could you have yeah, I did I had the awful

[01:24:35] [SPEAKER_02]: Yes, but anyway continue wait. Oh, okay. I was just thinking about u.s. Cellular, but I guess you did have other jobs

[01:24:40] [SPEAKER_00]: yes, I was uh

[01:24:42] [SPEAKER_00]: This is a good opportunity to say this because there's no other opportunity for it to come up

[01:24:47] [SPEAKER_00]: Uh, just a joke. I really like that. I've always wanted to do in sickos or something in it is like

[01:24:53] [SPEAKER_00]: What was that job you had joe? You're like, oh the project manager stuff like no before that

[01:24:57] [SPEAKER_00]: Oh, yeah, I was all the guys in the aquabats

[01:25:02] [SPEAKER_00]: Uh, and you're like aren't they how'd you why aren't you you get kicked out and you're like, yeah one of them

[01:25:07] [SPEAKER_00]: Became mormon, you know and

[01:25:10] [SPEAKER_00]: Well here we are

[01:25:12] [SPEAKER_02]: It's pretty good

[01:25:13] [SPEAKER_02]: Uh, so but okay. So if you do you know about this place that was like red apple

[01:25:19] [SPEAKER_02]: Fuh or it was green apple

[01:25:21] [SPEAKER_02]: Green apple something. I don't know if this is still around because I don't go to the loop anymore

[01:25:25] [SPEAKER_02]: But it do you remember in 30 rock when dennis duffy is telling liz about his new business venture

[01:25:32] [SPEAKER_02]: And he's like where can you get coffee in this city and liz is like anywhere

[01:25:37] [SPEAKER_02]: And she's like no you go to the marshall fields you open the door you go downstairs

[01:25:42] [SPEAKER_02]: You ask dave for the key you get to my machine

[01:25:46] [SPEAKER_02]: You plug it in put in 25 cents and bam hot fresh coffee

[01:25:50] [SPEAKER_02]: the green apple, uh fah restaurant was basically that you go to a

[01:25:57] [SPEAKER_02]: It was either an office building or or an apartment building

[01:26:01] [SPEAKER_02]: But it was this big ass old like turn of the century classic chicago downtown building

[01:26:06] [SPEAKER_02]: Uh that has like a lobby

[01:26:08] [SPEAKER_02]: With like a receptionist at like a big fancy desk

[01:26:13] [SPEAKER_02]: And then on the left wall, there is a door that is propped open with a fucking doorstop

[01:26:20] [SPEAKER_02]: It's like a big institutional drawer with the automatic closer that's held open you go down there

[01:26:25] [SPEAKER_02]: There's a bare staircase you go down the staircase as you like sort of turn the corner

[01:26:31] [SPEAKER_02]: You see a little sandwich board. That's like this is where the restaurant is and you go into the basement

[01:26:36] [SPEAKER_02]: You go through a long dark hallway

[01:26:40] [SPEAKER_02]: And then you come out into a big room, which looks like a high school cafeteria

[01:26:45] [SPEAKER_02]: It is lit terrible like just like being in it causes you like damage over time effects just goes how unpleasant it is

[01:26:53] [SPEAKER_02]: Uh, but you will also notice that it is absolutely stuffed to the fucking gills with asian people

[01:26:59] [SPEAKER_02]: Slurping down soup and i'm just like oh this must be good. It's the real deal

[01:27:03] [SPEAKER_02]: And it fucking was I would go

[01:27:06] [SPEAKER_02]: Especially when it was like with winter and like zero degrees out. I would walk like the half mile to the awful building

[01:27:15] [SPEAKER_02]: And when I got there, I would be like i've never been more cold in my life

[01:27:18] [SPEAKER_02]: I will never feel warm again by the time I was finished with my soup. I felt like I was defo I was like on fire

[01:27:25] [SPEAKER_00]: There's a food court in chinatown that's in a basement. That's the same thing. It's not like

[01:27:29] [SPEAKER_00]: The way you described it you had to do like zelda puzzles

[01:27:32] [SPEAKER_00]: It's not quite that level of art to get to but it's like

[01:27:35] [SPEAKER_00]: You are in a basement. Uh, it's a food court in a

[01:27:40] [SPEAKER_00]: Basement so the lighting is that but it is filled with

[01:27:44] [SPEAKER_02]: Get it. Yeah. Yeah

[01:27:47] [SPEAKER_02]: I love that shit. I gotta get more fuh. I gotta go back there. Um, you know talking about

[01:27:53] [SPEAKER_02]: Uh windy city euros

[01:27:55] [SPEAKER_00]: What what do you know about tzatziki? That's a goop

[01:27:59] [SPEAKER_00]: That's the gyro slop and it's just good. I mean you can put another stuff but to me

[01:28:05] [SPEAKER_00]: It was made for euro. Yeah, they like they

[01:28:10] [SPEAKER_00]: They smooch

[01:28:11] [SPEAKER_02]: They love smooching. Um, my question is and now you sort of made a joke about this with jartanera

[01:28:18] [SPEAKER_02]: Like what's even in it?

[01:28:20] [SPEAKER_02]: But like what but like what is tzatziki like it's sort of like cooling and tangy

[01:28:26] [SPEAKER_02]: But like what is it?

[01:28:28] [SPEAKER_00]: I'm going to assume it is yogurt based based on the tangy. But here's the thing i've been eating it

[01:28:34] [SPEAKER_00]: forever for as long like

[01:28:35] [SPEAKER_00]: I remember

[01:28:38] [SPEAKER_00]: people have formative like

[01:28:40] [SPEAKER_00]: childhood dining experiences and I for us, I remember just like

[01:28:44] [SPEAKER_00]: gyro night gyro night gyro night big bag of uh gyro with the

[01:28:50] [SPEAKER_00]: All that stuff, uh, and

[01:28:52] [SPEAKER_00]: I didn't know what it was then and what is this information gonna help me

[01:28:56] [SPEAKER_00]: Now with because i'm gonna keep eating it. It's fine. It's great

[01:29:00] [SPEAKER_00]: You know and

[01:29:02] [SPEAKER_00]: Because it's not a brown sauce. I will go further

[01:29:05] [SPEAKER_00]: It's healthy. It's healthy. Yeah

[01:29:07] [SPEAKER_02]: I'm pretty sure that it's yogurt based i'm not going to look it up because I want to keep the mystery alive

[01:29:12] [SPEAKER_02]: But being that it is greek that makes sense and also yet just like then thinking about the texture

[01:29:18] [SPEAKER_02]: It's like well, it's clearly not mayo based like aioli is also if it was it would cost a lot more

[01:29:24] [SPEAKER_02]: So yogurt is healthy. Um, here's a word that I know

[01:29:31] [SPEAKER_02]: Probiotic

[01:29:32] [SPEAKER_02]: So take that how you will you know, how can't be unhealthy if I said probiotic, you know, here's

[01:29:39] [SPEAKER_02]: Okay, I gotta talk about one of my this is a goop that I I have fallen off of

[01:29:43] [SPEAKER_02]: Not because the goop fell off. It's because I have failed the goop

[01:29:47] [SPEAKER_02]: The goop cannot be failed only I can fail it. I used to make this all the time

[01:29:51] [SPEAKER_02]: And i've stopped and I wonder why i've got to go talk to my wife about this

[01:29:56] [SPEAKER_02]: Uh, we need to like redo our lives so that we can

[01:29:59] [SPEAKER_02]: re-center the scoop

[01:30:00] [SPEAKER_02]: Talking about shimmy cherry you like do the yuk at a good shimmy cherry joe

[01:30:06] [SPEAKER_00]: If I remember correctly, uh at your wedding you gave like cute little uh, like they were like your

[01:30:12] [SPEAKER_00]: Tom and emmy recipe books like our must haves like our staples and I think this was in there. It was

[01:30:18] [SPEAKER_02]: Yeah, it's super easy it's like parsley oil vinegar, uh lemon juice

[01:30:25] [SPEAKER_02]: oregano

[01:30:27] [SPEAKER_02]: You put that in the food processor. Did I say oil? I mean well I did

[01:30:31] [SPEAKER_02]: And it makes a goop that you will absolutely go fucking nutty for I got turned on to shimmy cherry because

[01:30:39] [SPEAKER_02]: I went to tango sir, which is an argentinian steakhouse in the south port corridor of chicago

[01:30:45] [SPEAKER_02]: Which is like anytime someone says what's a good restaurant that's sort of like underrated and surprisingly not that expensive

[01:30:52] [SPEAKER_02]: everyone will say tango sir because

[01:30:56] [SPEAKER_02]: All they serve

[01:30:57] [SPEAKER_02]: I mean, this isn't true. But to me all they serve

[01:31:01] [SPEAKER_02]: Is like skirt steaks

[01:31:04] [SPEAKER_02]: cooked beautifully

[01:31:06] [SPEAKER_02]: with a huge

[01:31:07] [SPEAKER_02]: thing of shimmy cherry sauce on the side

[01:31:10] [SPEAKER_02]: Uh, and like you pay like 20 for that and man, oh man, you can't spend a better 20 in the city

[01:31:19] [SPEAKER_02]: Because I mean the the steak is fine. It's it's a steak but the shimmy cherry goop

[01:31:24] [SPEAKER_02]: Oh my god

[01:31:24] [SPEAKER_02]: So I had this in college and I was just like, oh my god. Oh my god

[01:31:27] [SPEAKER_02]: Oh my god, and you can make that shit at home. You put that on anything. My wife, uh puts it on scrambled eggs

[01:31:33] [SPEAKER_02]: Obviously, I don't do that because i'm just i'm disgusted by some start yanking but

[01:31:39] [SPEAKER_02]: I I mean as much as I am disgusted by eggs

[01:31:41] [SPEAKER_02]: I do know that they are good and I do know why they would be good

[01:31:45] [SPEAKER_02]: it's not inconceivable to me why this would taste good to someone it just doesn't to me and

[01:31:50] [SPEAKER_02]: So if I imagine the good the good part of eggs plus shimmy cherry i'm just like, okay

[01:31:55] [SPEAKER_02]: That legitimately does sound amazing

[01:31:59] [SPEAKER_02]: If I didn't spit the eggs out immediately

[01:32:02] [SPEAKER_00]: uh, you know that uh, winnie and I have been at like

[01:32:06] [SPEAKER_00]: brunch or

[01:32:07] [SPEAKER_00]: Breakfast before and like one time she was just like looking sad at her plate and she was just like it's so

[01:32:14] [SPEAKER_00]: Sad tom doesn't like eggs, dude. Yeah, she just like just remembered it. It was taken

[01:32:20] [SPEAKER_02]: I know

[01:32:21] [SPEAKER_02]: I it's it's a trouble for me like my two huge

[01:32:27] [SPEAKER_02]: aversions

[01:32:27] [SPEAKER_02]: Eggs and shellfish shellfish. I'm like I it doesn't really fucking matter to me

[01:32:32] [SPEAKER_02]: Uh that never comes up

[01:32:34] [SPEAKER_02]: But like not liking eggs is like a problem and like I really if I had a genie if I had three genie wishes

[01:32:42] [SPEAKER_02]: Well, obviously eggs liking eggs wouldn't be one of them because that's that's ridiculous money

[01:32:47] [SPEAKER_00]: You could probably think of a wish that might get that and other things in one wish. Yeah

[01:32:53] [SPEAKER_02]: Yeah, and like fix all my problems. Yes, and also money

[01:32:57] [SPEAKER_02]: I would wish for money as I say what's the maximum amount of money I can wish for

[01:33:00] [SPEAKER_02]: And then I'd wish for that three times

[01:33:02] [SPEAKER_02]: um

[01:33:04] [SPEAKER_02]: But yeah, that would be something I would want to get uh

[01:33:08] [SPEAKER_02]: Taken care of anyway speaking of a delicious sauce

[01:33:11] [SPEAKER_02]: That is basically an oil with lots of uh, cut up bits of delicious things floating in them

[01:33:17] [SPEAKER_02]: You ever heard of you ever use this incredible goop laogun ma?

[01:33:23] [SPEAKER_00]: No, I know

[01:33:25] [SPEAKER_00]: Give me the give me the deets. I I

[01:33:28] [SPEAKER_02]: I've probably eaten it. I don't know what it is though. Well, good ma is an incredible chinese condiment

[01:33:32] [SPEAKER_02]: As good as hell

[01:33:34] [SPEAKER_02]: I'm holding it now and showing it to joe

[01:33:37] [SPEAKER_00]: Oh, okay. Yes. It's the okay. It is fried stuff that's sitting on the the tables usually yes

[01:33:43] [SPEAKER_02]: Okay, it's fried chili flakes and uh other other stuff

[01:33:48] [SPEAKER_02]: This kind that I like has full ass peanuts in there as well in uh

[01:33:54] [SPEAKER_02]: floating in oil

[01:33:55] [SPEAKER_02]: Of course the oil becomes suffused with the chili flavor

[01:33:59] [SPEAKER_02]: And of course they put a fucking ton of msg in there

[01:34:03] [SPEAKER_02]: And that makes it really yummy and you can put this in healthy we establish right? Yeah, it's not unhealthy

[01:34:08] [SPEAKER_00]: Yeah, it makes you stronger smarter

[01:34:11] [SPEAKER_00]: Faster. Uh, I believe it increases your dodge stat. Yeah

[01:34:15] [SPEAKER_02]: uh

[01:34:16] [SPEAKER_02]: It also increases your magic evade stat but magic evade is bugged. So it doesn't matter what the stat is

[01:34:21] [SPEAKER_02]: You'll never evade a spell

[01:34:22] [SPEAKER_00]: Which makes sense from the beginning because if someone's going to strike you with lightning from god, it's not like you're gonna like

[01:34:28] [SPEAKER_02]: Whoop do a little juke at the end dude the fucking i'm trying to think about final fantasy 10

[01:34:34] [SPEAKER_02]: Where you have to dodge lightning 200 times to get uh lulu's celestial weapon

[01:34:39] [SPEAKER_02]: And I got to like 180 and then I didn't dodge the lightning then i'm like, wait a minute

[01:34:44] [SPEAKER_02]: Lulu sucks like lulu is terrible late game. She's the the boob black mage. Yes exactly and like all black mages

[01:34:52] [SPEAKER_02]: Uh, she becomes completely fucking useless as soon as in late game all the other classes get access to

[01:35:00] [SPEAKER_02]: elemental damage

[01:35:03] [SPEAKER_02]: and uh

[01:35:04] [SPEAKER_02]: Point that's any way laugenma is good. What can I say about this stuff? It's just as yummy as hell

[01:35:07] [SPEAKER_02]: I put it on all sorts of stuff basically anytime you get

[01:35:12] [SPEAKER_02]: Crappy american chinese takeout drown whenever you fucking get in laugenma and it'll be way better

[01:35:18] [SPEAKER_00]: You also hit a point where if you eat enough of it

[01:35:21] [SPEAKER_00]: Your stomach does a reset

[01:35:23] [SPEAKER_00]: A factory reset. Yeah, well

[01:35:26] [SPEAKER_02]: It's not that spicy. But yeah, you do want to be a little careful

[01:35:30] [SPEAKER_02]: But you got only a few goose left to go. I want to talk about custard

[01:35:35] [SPEAKER_02]: we talked about flan being a bad goop and custard and creme brulee and

[01:35:39] [SPEAKER_02]: I mean, I mean it's so much better. You make lemon curd

[01:35:43] [SPEAKER_02]: You can make a creme brulee really I think is the ultimate dessert if a creme brulee is done correctly

[01:35:49] [SPEAKER_00]: It's like out of this world because you get to wield fire

[01:35:52] [SPEAKER_00]: Yeah

[01:35:53] [SPEAKER_00]: And and you get to play break the ice with the little sugar cracking. Yeah

[01:35:57] [SPEAKER_00]: And then you get double you get

[01:36:00] [SPEAKER_02]: incredible

[01:36:02] [SPEAKER_02]: Incredible contrast of textures with the soft silky

[01:36:07] [SPEAKER_02]: uh

[01:36:08] [SPEAKER_02]: Angelic custard so soft but then you have little bits of broken glass like someone

[01:36:14] [SPEAKER_02]: Smashed a car window into your mouth. I love that

[01:36:19] [SPEAKER_00]: You've made creme brulee now, I think for me three times

[01:36:22] [SPEAKER_02]: That's insane. Always good. I think i'm always one time. Maybe you just no no

[01:36:27] [SPEAKER_00]: No, it was it was a non one amount. I know that much

[01:36:30] [SPEAKER_00]: Wow, because I remember here we go again as you get out your little blowtorch

[01:36:34] [SPEAKER_02]: You were so happy about your little blowtorch. Shut up. I had to get rid of that because I was so scared because uh

[01:36:41] [SPEAKER_02]: It wasn't like a food blowtorch. It was like from the hardware store because

[01:36:45] [SPEAKER_02]: like any of these things

[01:36:47] [SPEAKER_02]: Getting the one that is branded for like cooking for like you like are you a fancy little fucking king?

[01:36:55] [SPEAKER_02]: Are you a are you a little lord?

[01:36:57] [SPEAKER_02]: They'll upcharge you so you have to go to the hardware store and get a blowtorch for like guys who need a blowtorch

[01:37:02] [SPEAKER_02]: Here's the actual price, you know

[01:37:04] [SPEAKER_02]: um

[01:37:05] [SPEAKER_02]: And because of that all on it was like do not allow this to be sideways ever or else

[01:37:12] [SPEAKER_02]: Everything's gonna go wrong and it's like make sure this never gets over 90 degrees or it's gonna explode

[01:37:20] [SPEAKER_02]: And like i'm just just like oh my god. I

[01:37:23] [SPEAKER_02]: Like I don't want to have a fucking bomb in my house where if I like fuck up a little bit

[01:37:29] [SPEAKER_02]: In the news, it's like area desert boy wants treat too bad explodes

[01:37:36] [SPEAKER_02]: Uh wife was heard to say why did he want that treat so bad?

[01:37:40] [SPEAKER_02]: Uh, so I got rid of it

[01:37:43] [SPEAKER_02]: but what I do do do do if i'm ever in a restaurant and they got a creme brulee on the uh,

[01:37:49] [SPEAKER_02]: Dessert menu i'm ordering that for sure

[01:37:52] [SPEAKER_02]: because one I want to have a delicious dessert because I love that goop, but also

[01:37:56] [SPEAKER_02]: uh

[01:37:57] [SPEAKER_02]: I can compare it to how I would have made it and so often because it is a you know

[01:38:02] [SPEAKER_02]: It's a tough thing to make it takes a lot of uh care and time

[01:38:08] [SPEAKER_02]: And uh, you kind of need to like torch it like right before you serve it

[01:38:13] [SPEAKER_02]: Which now you know logistically is not often possible in a restaurant

[01:38:18] [SPEAKER_02]: so a lot of times if it's not so good

[01:38:21] [SPEAKER_02]: I can sprinkle the ultimate seasoning of smugness over it and it's fine because like yeah

[01:38:27] [SPEAKER_02]: This isn't good. You know why because I would have known it better

[01:38:30] [SPEAKER_02]: And then i'm having a great time. So that's my move

[01:38:33] [SPEAKER_02]: That's a good goop. Yeah, and I think the last group we got to talk about

[01:38:37] [SPEAKER_02]: I think perhaps the best of the goops

[01:38:40] [SPEAKER_02]: a humble goop

[01:38:42] [SPEAKER_02]: Mustard I love mustard

[01:38:44] [SPEAKER_02]: You ever had mustard joe?

[01:38:47] [SPEAKER_00]: Yeah mustard puts in work. It does everything i'm pretty sure one of the almond

[01:38:53] [SPEAKER_00]: Flavors is mustard something

[01:38:55] [SPEAKER_00]: And i'm sure there's dust. Yeah. Oh, yeah. Yeah, you can huff that too. It's fine. It's good

[01:39:00] [SPEAKER_00]: And i'm sure you mean all mustards right your djons. Just oh, yeah, whatever

[01:39:04] [SPEAKER_02]: I mean that's part of why mustard is such a workhorse of goop

[01:39:09] [SPEAKER_02]: What is the deal with the mustard? That's got a bunch of dots in it

[01:39:12] [SPEAKER_02]: Not it's not to say that it's like I love the mustard. That's just a bunch of little dots, but like what is that?

[01:39:18] [SPEAKER_02]: Those are eggs. Those are mustard eggs

[01:39:21] [SPEAKER_02]: Okay, and yeah, and if you let them

[01:39:23] [SPEAKER_02]: It's like okay if you hadn't harvested them and put them in it's like chicken eggs

[01:39:29] [SPEAKER_02]: They would have hatched into little mustard

[01:39:31] [SPEAKER_00]: It's weird to think about it, but it's actually not like an actively cruel activity to now eat it

[01:39:36] [SPEAKER_00]: Yeah, yeah, but they were at one point

[01:39:38] [SPEAKER_00]: alive, yeah, they were

[01:39:41] [SPEAKER_02]: I'm just trying to think about like how would I character design a mustard beast?

[01:39:48] [SPEAKER_02]: You know the thing that the eggs hatch into that lays the further eggs

[01:39:51] [SPEAKER_02]: Some if someone wants to as a present for a 200th episode design a mustard beast

[01:39:56] [SPEAKER_00]: I would it's a guy wearing a yellow barrel and suspenders. I hate that

[01:40:02] [SPEAKER_00]: And he has a cone that has been painted yellow on his head

[01:40:07] [SPEAKER_00]: And he deposits his eggs everywhere

[01:40:11] [SPEAKER_02]: The thing about mustard is that there's so much gourmet mustard and shit

[01:40:15] [SPEAKER_02]: Uh, but like the yellow mustard frenches

[01:40:18] [SPEAKER_02]: Still good, dude

[01:40:20] [SPEAKER_02]: Still good. I'm out of goops. We've named them all we've named them all

[01:40:24] [SPEAKER_02]: I think that's it for the 200th episode

[01:40:26] [SPEAKER_02]: I think I mean it's so clear now

[01:40:28] [SPEAKER_02]: I think and is it clear both to me and joe and also to you too the listener why this was so much more

[01:40:34] [SPEAKER_02]: Important than doing like the 200 episode celebration

[01:40:39] [SPEAKER_00]: Sometimes something comes up we've got to do are so excited about all the wonderful things people have written

[01:40:46] [SPEAKER_00]: But then we're like what have we talked about just like all the stuff I can huff at the bottom of the almond can

[01:40:52] [SPEAKER_00]: Yeah, uh and it's yeah. Yes, because all everything you've written to us has obviously, uh

[01:41:01] [SPEAKER_00]: Enriched our lives, but we got to talk about we got to talk about the good news because

[01:41:06] [SPEAKER_02]: It was saying me say this all that what is the point of this show?

[01:41:08] [SPEAKER_02]: Why did we do it because we wanted to enrich our lives?

[01:41:12] [SPEAKER_02]: You know we what we we had these hilarious conversations and we said if only we could do something with them

[01:41:16] [SPEAKER_02]: If only we could create from this

[01:41:19] [SPEAKER_02]: Friendship and and rapport and rhythm that we have some something that we could really be proud of that would make other people happy

[01:41:27] [SPEAKER_02]: And we were like what is it going to be?

[01:41:29] [SPEAKER_02]: Well, why don't we leave the format amorphous so that anytime something comes to us that really moves us deep in our souls

[01:41:35] [SPEAKER_02]: We can find a way to justify talking about it

[01:41:39] [SPEAKER_02]: And in that way not only it's going to be a piece of art that we're proud of but it's going to be

[01:41:43] [SPEAKER_02]: You know a way that we can sort of be free and open and creative and not feel like we're locked into something

[01:41:49] [SPEAKER_02]: and

[01:41:50] [SPEAKER_02]: honestly, what

[01:41:52] [SPEAKER_02]: better thing

[01:41:53] [SPEAKER_02]: fits that philosophy than

[01:41:56] [SPEAKER_02]: When we discovered when we realized not discovered we've always known that that one of the great

[01:42:01] [SPEAKER_00]: We were surrounded by tasty dusts that we're not communicating

[01:42:05] [SPEAKER_00]: About like we're not letting people know that there is wonder around us. Most of it is dust or goop based

[01:42:11] [SPEAKER_00]: Yes, yes

[01:42:12] [SPEAKER_00]: Don't like read the news though

[01:42:13] [SPEAKER_00]: But like but as far as like the the dust at the bottom of canes pretty good

[01:42:17] [SPEAKER_02]: Well, if I hadn't read the news, I wouldn't have known that they were doing old bay goldfish. So

[01:42:22] [SPEAKER_02]: I guess there's nuance here. Okay, read the news but like

[01:42:27] [SPEAKER_02]: Cover one eye with your hand. Yo set up a google news alert for goldfish. That's the one. Um

[01:42:35] [SPEAKER_02]: Because there's not going to be like

[01:42:37] [SPEAKER_02]: Sad news about goldfish unless it's like uh due to climate change all goldfish died

[01:42:42] [SPEAKER_00]: But how would that fish are inherently sad? Like I think

[01:42:46] [SPEAKER_00]: Like everything's doomed to die but man, oh man goldfish really call one

[01:42:53] [SPEAKER_00]: All right, I

[01:42:54] [SPEAKER_02]: I'm going to tend to de boer. Yeah, we gotta go. This was great

[01:42:58] [SPEAKER_02]: Thank you for listening to anime sickless for 200 episodes folks

[01:43:00] [SPEAKER_02]: Did you know that this actually this episode had two sessions?

[01:43:04] [SPEAKER_02]: Can you find the break point? Can you tell when it was email us if you can find the break point?

[01:43:10] [SPEAKER_02]: I'll send you something in the mail

[01:43:13] [SPEAKER_02]: uh

[01:43:14] [SPEAKER_02]: I've been tom and anime sicko

[01:43:16] [SPEAKER_00]: I've been joe and anime sicko. Thank you for 200 episodes

[01:43:21] [SPEAKER_00]: Of this, uh, thank you for allowing the show to be a mental uh, sieve

[01:43:26] [SPEAKER_00]: Uh, just get to leak out. Yeah stuff that would otherwise pool in our craniums

[01:43:32] [SPEAKER_02]: I'm thinking i'm looking i'm just envisioning a

[01:43:35] [SPEAKER_02]: Taking out our brain gets too sodden with a disgusting foul fluid

[01:43:40] [SPEAKER_02]: We put it in a sieve and are just like pushing it down and coming out the holes

[01:43:45] [SPEAKER_02]: That's gross. Anyway

[01:43:47] [SPEAKER_02]: I've been tom and anime sicko

[01:43:50] [SPEAKER_02]: I've been joe and anime sicko. We'll see you next time for

[01:43:55] [SPEAKER_02]: The when we get to hear all the kind of words, I mean, we've already heard them

[01:43:58] [SPEAKER_02]: But we're gonna put them on the show. Yay. Okay. Bye. Bye

[01:44:01] [SPEAKER_02]: See you

[01:44:04] [SPEAKER_02]: Thank you for listening to anime sickos. I've been tom a sicko

[01:44:08] [SPEAKER_02]: You can follow me on twitter at tom harrison 19 joe was also a sicko

[01:44:12] [SPEAKER_02]: You can follow him on twitter at sharia uncle

[01:44:14] [SPEAKER_02]: You can follow anime sicko's on twitter at anime sickos or email us at anime sicko's at gmail.com

[01:44:21] [SPEAKER_02]: Please leave us a review or something. I don't know

[01:44:24] [SPEAKER_02]: Tell a friend anyway until next time. Bye