S02E08 - Jacquie Baker and the Stir-Fried Chicken with Spinach and Peanuts

This season's cookbook is 50 Shades of Chicken. This New York Times Best Seller is the parody cookbook you didn't know you needed, and we're here to show you some of the surprisingly good recipes from the book.

This week, Shannon and Aubrie are talking the Eagles (Go Birds!), the bird flu (go birds?), and the Rainforest Cafe with Jacquie Baker! Ralph was sick during this recording, but don't worry- we recorded this a year ago (2025, areweright?), so he's feeling better! 

Jacquie Baker is a sketch comedian and actor who is half of The Incredible Shrinking Matt & Jacquie with her husband Matt Schmid, and she can be seen in movies like Cast & Crew, Chuck Lawson and the Night of the Invaders, and Badder Ben: The Final Chapter. She is also a licensed therapist and performs with ANNA Crusis Feminist Choir.

50 Shades of Chicken

The Incredible Shrinking Matt & Jacquie YouTube

The Incredible Shrinking Matt & Jacquie Instagram

ANNA Crusis Feminist Choir

Dead Ringer- This American Life

Grab the recipes on our Instagram
Watch the show on our YouTube
Connect with the show on our Facebook

Transcript

Shannon 0:11

Welcome to the show that turns obscure recipes into awesome conversations. Cookbook Obscura! Do you like the bird flu, the eagles, and the rainforest cafe? Then oh boy, are you gonna love this episode! This week, the kitchen staff welcomes Jackie Baker. Want more sexy chicken recipes in your life? Then don't forget to hit that subscribe button and share this show with your friends. You wanna see what we're eating? Okay. Then check out our YouTube channel for the complete video of this episode and our Instagram for the recipe and behind the scenes clips. And now, let's eat awesome.

Aubrie 1:03

Hello, Shannon. Hello, how are you? I'm doing well. We're missing one of our uh dear, our third, I should say.

Shannon 1:12

Yes, that is that is the appropriate terminology for this sexy podcast. For sexy chicken, yeah, we are a threble in this in this uh environment, I think. Yes, our dear friend Ralph uh has caught a bug. Yeah. Um and so he he did not he felt that though eating chicken and cooking it while feeling like uh garbage pants was not uh in the cards, and I support that.

Aubrie 1:40

Yes, same health uh first always. Um bird flu is going around, so we don't know what we're getting into eating chicken. Like we don't know.

Shannon 1:49

He was saying that he uh he hoped that he had gotten bird flu uh at because of the because it the Eagles won the Super Bowl, uh for those of you who don't know. Um and uh he went to celebrations about for the Eagles and then got sick. And so he said it would be funny if he caught the bird flu uh while celebrating the Eagles. And I had to agree that it would be very politic and funny.

Aubrie 2:19

That would be a great in choir headline, like thousands get bird flu on Super Bowl Sunday, like while rushing broad. Like it would be funny, but but like in the irony there is it's kind of perfect for Philly.

Shannon 2:36

Yeah, no, it it checks out. I mean, I don't want anyone to get bird flu. I don't even want birds to get bird flu. I just uh I like irony uh and honestly it's it's the it's it's it's terrible times and we gotta find humor where it is.

Aubrie 2:54

Yes, this uh we have to create and eat with friends because it's uh the only good thing is like for me, the Eagles win and hanging on creating with friends. So um, yeah, that's where we're at, guys.

Shannon 3:10

Anyway, but this podcast is not in the dark times, uh, because we have quite the guests today.

Aubrie 3:18

Yes, we we are all women today, too, which in 2025 is wild.

Shannon 3:24

It might shut us down. Uh I think that someone uh may be listening and be like, well, no turn off you may not record anymore.

Aubrie 3:34

Yeah. So today we are joined by the wonderful, we have like the best guests ever, and they keep, they keep, they're still like week upon week. They're they're the cream of the crop. So tonight we have Jackie Baker with us. Um, Jackie Baker is a member of the sketch duo, incredible shrinking Matt and Jackie. She's in a feminist choir, Anna Cruz's feminist choir. She's a therapist, which is so important right now. Um, and you can also catch her in the feature film. It's a feature, right, Jackie? Uh, Cast and Crue. Directed by our friend Jason Taylor. And right. Hey! Jackie! Hey, welcome!

Jacquie 4:16

I'm here. Hi.

Aubrie 4:18

Movie magic.

Jacquie 4:21

Can you just see me, right? I was hiding. Am I out now?

Shannon 4:26

You're here. Lovely. You did a great job hiding. I just want to point that out. You did it was really, I did not know if you were gonna, I didn't know if we were gonna find you.

Jacquie 4:35

I'm practicing hiding as a as a licensed vagina carrier at this point.

Shannon 4:40

So yeah, so we gotta, yeah. Uh I also started a diary, so it's gonna, it's going very well. Yeah, this is basically the attic, but uh there's a hole in my ceiling.

Aubrie 4:54

Oh, you aren't, yeah, you have the already ready. You're ready. Okay, good.

Jacquie 4:59

There's a hidey hole up there. It's a long story.

Aubrie 5:03

The hidey hole is what everyone needs right now, Jack.

Shannon 5:08

Did you put that in after uh the 20th of January or before?

Jacquie 5:14

This, okay, long story short, this is uh my brother-in-law's childhood home. And he was like, he's like a mad scientist kind of guy. And when he was a teenager, like 19, he worked for a limo company, worked overnights, and he was like, I would really love to sleep in a place with no windows during the day. So he literally cut a hole in this attic, he drywalled it, it's a whole ass room, and we call it the hole. It's incredible. I will send you pictures. Yeah, I've been in there. He just filmed something up there one time, not as creepy as it sounds. Uh, a comedy thing, not a sex thing. Um, but listen, it's a multi-purpose hole.

Aubrie 5:57

Hey, we're in sexy chicken land.

Jacquie 5:59

That's right.

Aubrie 6:00

I'll cover all the bases.

Jacquie 6:03

Go birds. Um also have the also spiritually have the bird flu because of the win.

Aubrie 6:09

Good, good. Yeah, we don't want the real bird flu, but we want the gay bird flu. Do you usually do you are you like a chef in your house? Do you usually cook meals? Do you usually like are you like uh are you like a person who eats out a lot? Like what's your what's your usual norm? Do you have one?

Jacquie 6:30

Well, uh recently, so uh the incredible dream, Matt and Jackie. Matt is my husband, longtime friend, current husband. Um and he has been working night shifts over the past six years. And so I half the time just did not see him, or he was like asleep. So didn't have a lot of like meals together, and I kind of hate cooking just for myself. Um so I was making real like struggle girl meals. I was having a lot of like chip dinners. Uh girl dinner. Now he has transitioned to day shift as of a couple weeks ago. Yay! So I have been cooking up a storm actually. That's awesome. That you asked me to do this podcast because I'm I'm in my cooking era.

Aubrie 7:14

I love that. What's your like what have you cooked recently? That's like do you have you had a favorite?

Jacquie 7:19

Funny you ask. Um, so I made, so I have the New York Times cooking app, which it's way more expensive than it than it has any right to be. However, it is like aesthetically beautiful and they have very good recipes. So I made a poke bowl, not a poke bowl, a poke bowl, which was and then I also made a bimbim bap, the Korean um dish with the egg on top and everything. So good.

Shannon 7:44

Oh good. You are so fancy.

Jacquie 7:48

Thank you. I even brought this stuff. I like literally before we started recording, I was like, Am I allowed to add sauce to things? They're like, Yes. Um so I got that from Wegman's uh gochu jang, which was for the bimab. So good. Oh, that looks so wait. What is it? It's called gochu jang, and it's like this Korean paste, and it's like a red pepper paste, and it's like savory and kind of spicy and just makes everything good.

Aubrie 8:16

Oh nice.

Jacquie 8:17

I stuck it on this sexy chicken I'm about to eat.

Aubrie 8:20

Oh my god, I should have, I should have done more. Mine's probably gonna be a little dry, but uh yeah, should we should we get to the should we get to the eating and just like hang out and chat and eat? I'm gonna feel my chicken and make sure it's like kind of all the way cooked.

Shannon 8:35

So yeah. Well, do you want to say yes what you made? Yeah, yeah, yeah.

Aubrie 8:42

I was I was doing that next.

Shannon 8:44

Oh, I'm so sorry. I I you were just so excited to eat. You were like, we're gonna eat, and then I was like, wait, wait, wait.

Aubrie 8:51

I just wanted to feel the chicken because I like I worry, I worry about this one, but uh, we'll be fine. We'll be fine. That's a different podcast.

Jacquie 8:57

Like emotionally feel it, like empathize with the chicken, or actually just touch it.

Aubrie 9:02

Just touch it. Just and also, yeah, read its aura, um, all that fun stuff. Uh, so tonight we cooked stir-fried chicken with spinach and peanuts. Here's my little that's that's what it looks like. I got a lot of rice in here. Yeah, um, so it's one pound boneless, skinless chicken thighs. Uh we got some uh salt and pepper, chicken broth, soy sauce, cornstarch, honey, uh peanut oil, uh sesame oil, scallions, which we use the white and the green, which I never use all of it, which is for my first time, yeah. And some garlic, some ginger, uh, and some peanuts, which are in the name of the recipe. So yeah, served over some rice. Did you do some rice as well? I imagine, like a bib and bop.

Jacquie 9:48

I certainly did. I had some sushi rice because I love sushi rice because it's still like sticky and quampy and stuff. I'm a big fan.

Shannon 9:57

That's different than regular rice. I'm so sorry. I should not be allowed to be on this podcast.

Jacquie 10:03

Hey, listen, it's an educational podcast. I learn a lot. We're all learning, I think. Yeah, sushi rice is like here. I'm just gonna take a little kernel of it. I feel like I'm on a cooking show right now. Um, can you see this kernel? No, probably not. Okay, yeah. Yeah, I don't know. It's it's like it's like kind of wider and shorter. It's it's like a little uh it's it's more chody than regular, more chode like.

Aubrie 10:31

You're really selling it for me, Jackie. Perfect, perfect for our sex chicken podcast, you know. It's one of the best content we could ask for. Code like brain.

Jacquie 10:42

Great, I'm a licensed therapist. Uh, they should take that away from me. Um anyway, we're into Chode's sushi rice, baby.

Shannon 10:52

I think more people are gonna go to you now. That's the only way I'll refer to it. I'm going to that chode lady. That's yeah. Uh sound for Julie. Um what uh so Jackie, you when you first came on, you said that you substituted the chicken. Um can you say what you substituted it for? And uh I have a follow-up question after you explain that.

Jacquie 11:17

Exciting. Um I substituted it with this fake chicken called Daring. That's the brand, Daring.

Aubrie 11:27

Okay.

Jacquie 11:28

And I dared to use it.

Aubrie 11:29

I use that too, yeah.

Jacquie 11:30

Um, I don't know. This is what it looks like.

Shannon 11:36

Nope. Um what can I ask? Are you a vegetarian or you just feel you want to be healthier or uh you want to frighten people with what's in your bowl?

Jacquie 11:49

Um a little bit in the last one, because I'm a bit of a bit of a creep. Um, but I am a I'm actually a technically a pescatarian, but I hate saying that word because it makes me sound like a big old douche. So I'm like, I'm a vegetarian, but I eat fish. So that's that's it. I've been doing that for a long ass time, probably like 11 years. Before that, I didn't eat any fish. I went to Iceland and I was like, fuck it, I'm eating fish. Like, let's be real. This is all they eat. Um, so yeah, so I've gotten used to the acquired taste of substitute meats. Are they as good as the original? Never. Um, never, but here I am living my sad little life.

Shannon 12:31

No, you're you're doing it for the the environment and animals, and I support that. And your stomach, and your and your stomach, probably.

Jacquie 12:39

I do have actually a really high cholesterol issue that is genetic. And I was like, but my diet. They're like, doesn't matter, bitch. And I was like, oh, okay.

Aubrie 12:47

No, I can watch it.

Jacquie 12:49

That's why, yeah, I don't eat a lot of shrimp, which we'll get to that question.

Aubrie 12:53

Yes, I know you're a big shrimp person, myself as well, and my cholesterol is also high genetically, but we also eat like a full shrimp ring a person. We can is shrimp high in cholesterol, insane in cholesterol.

Jacquie 13:08

It's so high in cholesterol, and a lot of like shellfish, which I love like all seafoods. I'm like, I'm like here for it. Like, let's go. Um, yeah, shrimp, especially, and yeah, other other like shellfish as well, which is which sucks. As a pescetarian, sometimes it's like, oh, but there's shrimp, and I'm like, but it's like injurious to me, but fuck it, whatever.

Aubrie 13:28

Oh no, sometimes you just gotta YOLO. Sometimes you just gotta be like, well, there are medicines for this, right?

Jacquie 13:36

And I will eventually have to go on them. And they're called statins. Um, yeah.

Aubrie 13:41

You're in good company. My whole family, I feel like, is on them.

Jacquie 13:44

So we're all gonna die.

Aubrie 13:46

Yeah, hopefully later rather than sooner, but we'll see.

Jacquie 13:50

Here's hoping, here's hoping with this like sad, sad fake chicken that um wrong it like a day.

Aubrie 13:56

I used that chicken for the last recipe because I bought chicken and it was bad. Like I opened it right before to cook it and it smelled so gross. So I like this time I went to a different supermarket to get my chicken because I was like, I just don't, I don't want to chance it. Like we won't call them out, but uh it wasn't there.

Jacquie 14:16

I'll be after the show. Yeah, yeah, I will after the show now.

Aubrie 14:20

I'll clue you in. Yeah, we're just dissing supermarkets because some idiot probably just like left it somewhere and then put it back in the chicken section. I just happen to be the lucky uh customer to pick it up, so yay, yay.

Jacquie 14:35

It's like a lottery, but with diarrhea.

Aubrie 14:37

Yeah, if only I could win the Powerball and not pay six dollars for rancid fucking chicken. I would have appreciated that one more. But uh here we are. I'll take what I can get in 2025.

Shannon 14:49

At least you didn't eat it. I think that at the end of the day you were like, Oh, I should not eat this, and you made the correct choice, which is good. I feel like it could have gone drastically awry.

Aubrie 15:02

I agree, and I'm one of those people who can just do things like as a challenge or like be paying attention mostly, but I was like, you can't ignore that smell, thank God. Because I was like, oh shit, like, oh no, like this is not good, but like yeah, I am I am usually paying attention, but there are times when I'm like maybe I would have eaten that in some version of my uh my life, but not this one.

Speaker 15:32

Like this, like this fake chicken. You are pretty daring.

Speaker 2 15:35

Yeah, very daring.

Speaker 1 15:37

Yeah, not I guess like Okay bye.

Speaker 15:40

Uh we did it.

Speaker 1 15:42

I got the name of the brand in twice.

Speaker 2 15:44

Now I'm sponsored. Yeah, we should we should get a daring chicken sponsor. We should try and uh get uh even though it's a chicken.

Speaker 15:51

Dare to try this?

Speaker 2 15:53

No. I love it. And and and showed rice and daring chicken.

Speaker 1 16:03

That's our next, that's Jackie's next podcast.

Speaker 2 16:06

That's uh I feel like it feels limited in the title, but there's so many ways you can take it. So many possibilities.

Speaker 16:14

I'm just in my head, I'm saying chicken itch toed rice, the chode rice chicken. I can't stop, I can't stop it. It's a disease now, it's bird flu.

Speaker 2 16:22

Well, there you have your theme. Bird flu. You have your theme on now.

Speaker 1 16:30

Bare naked ladies. The only big guests you have are bare naked ladies.

Speaker 2 16:34

Look, I would tune into that. I would play, I would join your Patreon. I would, I'm all in. Please, please make it happen.

Speaker 1 16:41

So, Jaggy, so you uh you've been a pescatarian for quite some time. So when you make your your fake chicken, um, you I saw you said you used uh like your sauce that you used. Do you have certain sauces that you feel work the best with the with the fake meats? Because I know a lot of times like it's kind of soaks up the flavors. Like, do you feel like there's certain ones that work better? Do you have to be super spicy?

Speaker 17:07

I so it's interesting that you say that. Um, yeah, with this chicken, I didn't know this is the first time I like used this, I didn't know how this one was gonna like roll with like the absorption. So as soon as I made the sauce and I put it in the pan, I put the chicken in. It was like like literally sponge it all up, and I was like, and then later it was like, oh, and then you add your cornstarch and you see how thick that sauce gets. I'm like, there's no sauce to get thick. Um so I had to retro or I had to, yeah, retroactively. No, after the fact, I added a lot of, and I have it here because I'm a big old dork. Um, definitely added more soy sauce to the equation because I was like, I gotta wet this this baby. Um I have sesame oil. I'd add to it, and then I did add my little friend here, gochu jang, which is like a Korean like pepper paste. Um, and it's like it's really nice. It's like a thick jawn and it's a little spicy and it's a little savory, and it's just it's very flavorful. So I like just dump more of that stuff in and swirl it around, and it was good. And actually, you know what? The scallions surprisingly added a little bit of like kind of spiciness to it in like their they're like, I don't know what what quality that is.

Speaker 2 18:21

I'm not like a food reviewer, but in their scallionness, it was a little like ooh, the recipe called for so many scallions too. It was like a whole bunch, and I was like, How is this gonna work in a meal? Is it gonna overwhelm? But it's actually really nice, it's really good.

Speaker 18:36

Yeah, I I've been sleeping on scallions, I like kind of forget about them, and then when I receive them, I'm like, happy to see you here, scallion.

Speaker 2 18:44

Yeah, but the recipe has to call for it. Like, I don't know if I'm like skilled enough as a chef to be like just gonna throw some scallions in here, see what happens. Like, it's not gonna taste good.

Speaker 18:53

We're not emerald agassi. I don't know when to like bam it and when not. I don't instincts at all. I'm bam as a verb here. Um I'm like very by the book when it comes to like a lot of the stuff. If it's like a struggle meal, I will slap it together. I'm gonna get messy and stupid with it, and then I'll be like, well, I'm the only one who has to eat it. So doesn't act, I don't matter.

Speaker 2 19:16

Yes, you do, friend. As a woman, I don't matter. Well, what's your um what's your favorite struggle meal? Do you have like a go-to like girl dinner or like whatever?

Speaker 19:26

Yes, so well, I've I struggle every meal, so I'm saying my struggle breakfast before I knew I had a cholesterol issue was there's several different names egg in a basket, frog in a hole. Do you know what I'm talking about, Shannon?

Speaker 1 19:41

I do, yes. We actually made that last year on the Nancy Drew podcast. I learned a lot about it. One of the what did we call what was it called in this audit?

Speaker 2 19:52

Oh, it was called um hole in the nest or something. Wait, something like that, yeah. Yeah, I'll find it. Everybody gets hated with it. We've cooked so many crazy things that like I can't remember the recipe names to for the life of me, but I'm just gonna do a little quick email search and see if I can't do it.

Speaker 20:11

I for some reason started calling it toad in a hole, and I don't think any I don't know if anybody calls it toad in a hole, but but toad in a hole sounds better than frog in a hole. Sound-wise, like toad in a hole. I don't know. So yeah, I used to make a lot of those when I was like a really poor college kid, and I was like, I'll buy bread and a thing of eggs, and we're just gonna fuck around with it and find out. So it's the balance, yeah. A lot of toad in the holes in my day.

Speaker 2 20:38

I love it. Wendy and I have been cooking like what we call Great Depression meals, just like baked potatoes. And I'm like, it's kind of what we need right now. Cause like, yeah, get those, get a get a loaf of Stroman's, get a eggs are like seven dollars though, so it's no longer a uh and maybe bird, it's a little bird flu roulette with the eggs. Oh, that's right. Yeah, what's in here? So the recipe was called Hollow Oak Nest Eggs because it's always in a title of a Nancy Drew book.

Speaker 21:11

So was this a Nancy Drew specific cookbook?

Speaker 2 21:14

Yes. Um, and it was unhinged. We have the first season is available, listeners. We have a buzz sprout. Um and yeah, we did 10 of those, and there were only two ones that I didn't want to like jump off. Like they were they were really wild recipes. Like we did Tanya chose French toast, Kristen chose the uh Hollow Oak nest eggs, and then every other recipe was so unhinged. But people, we gave them four options, and I always threw in one kind of normal one, and everyone always picked the craziest one. Why not? But it's yeah, I was like here for it. There was one time when I did a variation. On one of Daryl Charles's. I didn't have to. Ralph or Shannon did not force me to, but there was like mix in a cheese sauce and tuna to this mystery corn pudding that was made of creamed corn and cheez it. This is what we're talking dealing with. Yeah. I'm so sorry to No, it's okay.

Speaker 22:20

I just you guys are so brave for what you do.

Speaker 2 22:24

We are, we we we risk our lives.

Speaker 22:27

Really, God bless you for your service. That is gnarly to say the least.

Speaker 2 22:33

Some of the things they ate. Yeah. It's kind of fun for comedy reasons, but I was struggle bussing on that one. Like I was like, I have to, and I'm like, I won't give, like, I'm like, I have to eat it now. Like, people are watching. No one cared. I could have not eaten it, but I I did. I like the next day I woke up and I was like, oh, I can taste this cream corn and tuna fashion. And I brushed my teeth 30 times. Oh my god.

Speaker 23:00

But you commit to the bit, and that's why I fucking love you.

Speaker 2 23:04

Right back at you. Sean's the only smart one on this podcast because uh cook what we cook.

Speaker 1 23:11

No, there okay. Here's the thing though. There's a reason. Yes, no. You are smart. Um because I think that you can make grilled cheese in a microwave. So like I'm not allowed to cook because I'll burn my house down. So like or give myself some sort of poisoning situation. Um so I I just yeah, I just I should I should not I should not cook. Um but uh yeah. However, since I don't cook, uh we there is a story before each recipe of the sexy chicken. Um it is a a sexy story that we will eventually uh make a whole second podcast of finding out who the author of this book is. Um but it is it's a yeah, it's a it's a true crime uh podcast. Um I uh terrible terrible cook mediocre actor, I will now act out uh the story that precedes said recipe. You're welcome in advance. Um the title of today's story is chicken thighs stirred up and fried hard. Great. Here we go. I lie exhausted on a bed of rice. He leans over me, tasting me and savoring the juices that are dripping from me. Cab Callaway is shimmying away on the stereo. Oh, he's not sorry.

Speaker 3 25:05

Ah, we're gonna be.

Speaker 1 25:09

Okay. I'm not helping. No, no, it's fine. I can't do this. I should never be on SNL. Okay. Uh Blades runs Okay. Blades runs a hand through his hair and flashes a grin at me. Satisfied, Miss Hen. I mumble my accent. Holy cow, where does he get this energy? This is the third time we've cooked today. Does he uh doesn't he have some kind of job? Uh is stir fry like this for everyone? I'm surprised if anyone ever goes back. I smile, remembering. I can't speak for everyone, but it's damn good with you. He sucks on another piece of my warm flesh. But I can tell he's already thinking of how to top this. He's laying flavors in his head, mixing textures. He can't just stop and enjoy. He's gotta find a way to move it to the next level. He's already made a delicious dish. Can't he just be happy with that? From the stereo, Cab is crooning. Chicken ain't nothing but a bird. Right now, um hardly even that. Plains can finesse all he likes. I think as I drowse, I need my beauty sleep. And soon.

Speaker 26:26

Um questions. So many questions.

Speaker 1 26:30

Yes, ask away. I don't know if we can answer them, but we can try. We have no fucking clue.

Speaker 26:37

Because I was reading this recipe, right? And I and I knew there was some level of of sexiness. I didn't really understand the connection. And the recipe said something like, set that chicken aside, and like make it beg for it, make it beg for it, or yeah. Like, whoa, it like jolted me. I was like, hello, what why is this recipe seducing me or having the chicken seduce me? So curious, so is this am I dumb? Is this like from a this is like a dedicated sexy chicken cookbook? Yes, yes, and what you read was like soft core chicken porn, correct? That cookbook from the point of view of the chicken, of the chicken, uh and it's in this cookbook with the these recipes.

Speaker 2 27:29

Every recipe has a sexy story where uh uh what we assume is a human man fucks a chicken. Ryan, am I right? You're correct, but yeah, we need to we're from the 70s. This is the 50 shades of sorry, we thought we put that in the thing. This is the 50 shades of chicken cookbook. It's a New York Times bestseller written by FL Fowler, who we need that's our true crime podcast.

Speaker 28:00

We need to find out who oh my god, so that's that's the nom the plume of this yes, of this artist. I mean, you need yeah, artist. You probably did put that in the email, and I'm I'm I'm a big skimmer, so I was probably like uh chicken, I guess, whatever. Sign me up. I don't care. I love you guys.

Speaker 2 28:19

We just say sexy chicken a lot, and I think it's like a a diversion away from the actual thing.

Speaker 28:27

Wild to me. I will gladly listen to your crazy, like serial, like true crime search for FL Fowler. Great.

Speaker 2 28:37

FL Fowler, because you can't you can't reveal who you are willingly if you're writing like erotica where like right now, that's a move.

Speaker 28:47

You can't, I mean, listen, some people do. I think they're just like whatever, but here I am.

Speaker 2 28:52

I mean, we're not, yeah, we're not yucking anyone's jumps, but like I guess if you were like an office, just like honestly, it's pretty young.

Speaker 28:59

Um, but that story was a little yuck.

Speaker 1 29:04

They all are, they all are, and and Ralph Ralph doesn't send them to me until like right before the podcast. So I didn't I didn't I don't read them right away, and before I start to read, and uh like on view, basically, like John Mulaney would write with very much.

Speaker 29:24

I need to get like a safan uh you mean like yeah, like an affectation, like a something where you can like break in it.

Speaker 1 29:30

Uh yeah, yes.

Speaker 29:32

Holy moly.

Speaker 2 29:34

Yeah, yes, the new hardest kitchen is chicken. Welcome to the world of sexy chicken.

Speaker 29:41

I have a podcast who's like, or not podcast, wow, a client who's like, you know, I'm like really struggling. I feel like you know, me and my partner are just not connecting. I'm like, have you considered a sexy chicken cookbook where the chicken like wants to um there's something about the chicken wanting to get fucked or a guy fucking a chicken, and then they'd be like, I'm sorry, I don't think I could be your client anymore. Yeah, that might that but have you tried chode right? Have you tried chode right? And this this daring chicken. That's amazing. No, you should daring chicken. I don't know. I don't, I don't usually sponsor it. I don't know how that works.

Speaker 2 30:22

You should um we'll try and get sponsors. I'm just like lacking with a we've tried to get what uh wait, what was our one cabinets.com. Cabinets.com, yeah. That was we have more videos I didn't post, and I'm just like waiting for the right time. But I'm realizing there is no right time. I should just harass these companies.

Speaker 30:44

No time to stock one now.

Speaker 2 30:46

Just see, yeah, see what happens. The world is burning. Um anyway.

Speaker 1 30:50

Thank you, FL Fowler, for uh art, high art. High art, high art. Uh yeah. Anywho's it's um should we uh should we uh get into our questionnaire?

Speaker 2 31:08

Yeah, so we have our world famous uh sexy chicken questionnaire. Last year we called it our Nancy Drew. We just changed the name uh based on the cookbook we're doing. So, Jackie, uh, what do you think is the sexiest food besides chicken?

Speaker 31:25

Okay, so I thought about this because spoiler, you sent me these in advance. I appreciate that very much because I'm not an improviser. Um, I was trying to think of a of like a jokey thing to come up with, and I I came up with actually just a very sincere answer. So sorry, it's gonna be boring. Um sincerity. But I was thinking about, and I I and it's it's also cliche, chocolate. Hear me out. I was thinking about it, and I think about like my love affair with chocolate has been like a lifelong thing. Chocolate can be like so many things, just like love. There's a darkness, there's a lightness about it, it comes in different forms, it smells good, it feels good. Like chocolate, just it's like it, it just is fucking it. And that's how I feel about my husband, too. I'm just like, that guy is everything, I'll take him in any form. I'm always happy to see him. I'm gonna bite his, you know, his arm off or something. I don't know. That's like I said, not an improviser. I'm like, anyway, you're so funny. That's a different point, very versatile. Yum, love it. I love it. That's my answer.

Speaker 2 32:35

That's beautiful. And shout out to Matt Schmidt, Jackie's husband, because he is wonderful.

Speaker 32:40

I'm not gonna bite his arm off. I'm just like, what do you do to? I'm like, oh, you just bite chocolate off.

Speaker 2 32:44

It's very, it's a little you said I'm gonna bite his and then like paused for a second. I was like, I don't know where this is going.

Speaker 32:52

I had to be real careful about my words.

Speaker 2 32:54

Yeah, yeah. Not here. Uh every this is a safe space as you've just realized with always worried a client's gonna find this and be like, oh, yeah, yeah. We can we can hide it.

Speaker 33:05

It's listen, I'm I'm like this in session, so it's it's they know I'm a fucking math great.

Speaker 2 33:11

No, we're all we're all a little mad here, you know?

Speaker 33:16

Make some more fun.

Speaker 2 33:17

Yeah, I agree.

Speaker 33:18

Uh chocolate is a good one.

Speaker 1 33:22

We don't know the answer. We don't I don't know that we have them, but uh Aubrey might.

Speaker 2 33:26

Oh yeah, so we've we've had so I was thinking about this earlier because sometimes people kick back and I was like, is it like whipped because people have said like people have said like kind of all of them now? So I'm like, what would my funny answer be? And like I don't know, like I I said green olives once as a joke because in I do love green olives. Um and they were like in the Nancy Drew cookbook, un in like unhinged in recipes that would call for like two green olives.

Speaker 33:58

Yeah, no, in like the 60s, 70s.

Speaker 2 34:02

That was 70s and was.

Speaker 34:04

Yeah, okay, that makes a lot of sense.

Speaker 2 34:05

So that was more, yeah, that makes more sense. I guess sexiest. Uh so here's the thing like sexiest food for me is probably not a generally sexy food, but like pizza man. I was just gonna say pizza. I know you're gonna say pizza. Yeah, I know. It's a it's a it's a cop out, but it's true and genuine, like yours. So yes, we did it.

Speaker 34:27

We did it. We were we were real for a second.

Speaker 3 34:30

Real for one second.

Speaker 1 34:33

Um, all right. What would your sexy cookbook be called and why?

Speaker 34:40

Okay, this is not a genuine answer. This is a really dumb answer. It would be called I'm the baby, gotta love me. Um, which, if you're familiar, is what the baby from dinosaurs says. So a couple reasons. First of all, man's always got a frying pan or whatever, like a like a like a and he bonks people with it. So, like, guys, handy in the kitchen. Secondly, um, I, as I, as I call it, I I refer to it as um, I'm a big fan of like any kind of flavor mush. Okay. So then I was thinking, okay, baby, it's like baby food, right? So a baby basically you'd just be like sexy baby food you can feed to your lover. All right.

Speaker 2 35:31

I love it.

Speaker 35:32

Gotta love it. Great. Gotta love it. It's a very strange answer.

Speaker 2 35:37

That's a that's probably one of my favorites, just because it's so unexpected. And I'm a huge fan of dinosaurs, and we were just talking about how crazy the finale was.

Speaker 35:47

Oh, the most depressing end probably to like a kid's show.

Speaker 2 35:51

Yeah, I remember seeing it as a kid, but not like like forgetting about it, and then when like it resurfaced on the internet, like it all flashed back in my brain.

Speaker 36:02

Matt brings it up maybe like once a week.

Speaker 2 36:04

I love it.

Speaker 36:05

As just like what the the crazy love it, yes.

Speaker 2 36:09

I don't know. This might be a repeat, but when I was in LA, my friend worked at Jim Henson's studios, and there was they like I turned a corner and there was the replica of not the mama. Like, I have a picture with it. I started screaming, and my friend had to like tackle me because there was like a meeting going on with like Lisa Hansen in the next room. I was like unhinged. I was like, oh my god, get the baby from Tennis!

Speaker 36:33

Like freaking that's the correct reaction. That's the only reaction you can have.

Speaker 2 36:38

As like I'm I'll pre-order 50 copies. Sign me up.

Speaker 36:42

Only 90s kids win now, but seriously, only 90s kids win now.

Speaker 2 36:47

Um, what snack would be in your sex dungeon pantry?

Speaker 36:52

Okay, this is um so also I've had a lifelong love affair with goldfish snack crackers, specifically the cheddar kind.

Speaker 3 37:01

Yeah, yeah.

Speaker 37:02

I like small quantities of food. Big fan of several units I can eat. I love that. So if eating one big thing, it's like, ooh, where how many am I gonna do? It's a fun game that I play with myself. Um, and it reminds me of when I was like post-college, living the eating those weird snack, like struggle meals. I would just buy like a gallon of those fuckers, and I would just have it in my room, and I would just eat goldfish and watch like very primitive Hulu at that point. And that basically was the closest to a love life I had at that point. So there is some, there's some there's a sex connection there that's like it was just me by myself and my pet rating cole eating. I'm serious, eating, yeah, for fucking real.

Speaker 2 37:52

How did I never know this? I've known you for so long.

Speaker 37:56

Yeah, rating cole. Yeah, he all right, Pete. He was really sweet. They were gonna, so I was in a psychology program undergrad, and also, you know, then years later I became this person. Um, but they were one of my professors was an animal behaviorist, and they ran, I was never in her class, but they she ran these like lab rat, you know, these like mazes, these these behavior experiments. And at the end of the semester, they had to euthanize all of them. And she was like, she's from Long Island. So she was like, I can't euthanize all the rats. You gotta take these rats from me. I can't. And I was like, oh my god, I have to take the rats from her. So I adopted one, and then I like a roommate of mine, Sarah, um, was I was like, dude, you gotta take one of these rats. And she was like, okay. So she named hers Rat Sputin. I named mine Ratkin Cole, and these get along. Um, but yeah, had them for a couple years, and then all the lab rats, because they're in bred, they all get tumors and die prematurely, which is very sad. So Ratty only lived maybe like two and a half years.

Speaker 2 39:00

Aww, that's sad. Well, that's good. You gave him more time though. You gave Ratkin Cole another chance.

Speaker 39:06

He had you know a long life of watching me eat food by myself. Must have been very fulfilling for him. He used to pee on my piano stand. It was it was a really enriched life.

Speaker 2 39:16

Yeah, did you let him like roam around? Or like did you have the cage? Okay, cool.

Speaker 39:20

I did in my room, like I wouldn't just like let him like roam in the house.

Speaker 2 39:24

Oh, yeah, yeah.

Speaker 39:24

No, he loved getting on the cage, and he loved like being on you, he would come on your shoulder. Yeah, he was really sweet. And I'm sorry, I can't stop talking about this little rat. He was so cute. Um no, um, so the movie Ratatouille came out maybe like a year or two before I got him, but they used to sell ratatouille brand rat treats. That's insane. They had tiny croissants, they were like this big, and you give him the rat, and he would take them in his little rat hands and he'd go, me, and it was like it made me want to scream. It was the cutest thing in the world. I s I fucking kidney. I wish I had like video of it. Oh, I was gonna say, you have video, please. No, I don't. I didn't have like anything at that point.

Speaker 2 40:04

This was 2009 or whatever, but I can picture it in my head and it's beautiful, so I imagine.

Speaker 40:11

And then I went away for like a year to do this AmeriCorps program, and I was like, somebody has to watch my rat. So I voisted this rat upon my great aunt who's like my bestie and like loves animals. And she's like, I don't know, Jack. Dude, within two weeks, she I was calling her and she's like, Raddy's watching the news with me, he's on my shoulder. Like, everybody fell in love with this rat.

Speaker 2 40:31

That is my favorite thing in the world. I love it so much, Jackie.

Speaker 40:35

I'll try to find a rat, an old ratty photo for you, um, for you both, and send it to you.

Speaker 2 40:40

Awesome. My brother had a Pinterest, my brother had rats, and he had a Pinterest page that he posted once, and it was just like drum kits and homemade rat cages.

Speaker 40:52

Oh my god, he was one of those rat boys who just like make like I did not have that engineer brain whatsoever, but some people do.

Speaker 2 40:58

Back then, the Dave, Dave, and Meg could have hooked you up, I bet.

Speaker 41:03

That's amazing. Matt's brother is like that, the one who like drilled the hole in the ceiling and shit. He also had either mice or rats, and he made a whole like crazy. He had aquariums and he put water and he made the tubing go through the aquariums so the rats and the mice or whatever could like run, like could like be it's like being at an aquarium, like like could run through the water. What do they shut up? Yeah, that's the life for a rat. That's amazing. I'm like, that rat's living it living better than us.

Speaker 2 41:31

He's like the Walt Disney of rats. That's great.

Speaker 41:35

Some of the tubing and stuff is like still down in our basement. It's crazy.

Speaker 2 41:39

Yeah, that's amazing. Maybe I'll bring it up.

Speaker 41:42

Married into like a genius family, just like these weird geniuses who are just like, I'm gonna make this really weird specific project.

Speaker 2 41:49

Cool. I love that. Yeah, I mean, it's akin to sketch comedy, but what we make is not as no for real.

Speaker 41:55

It's like Matt has like the writer brain like that, and then his like dad and his brothers are more like the mechanical side of things. Like his dad makes tiny models of planes and like sells them online, these model plane kits, and he like he'll just make like tiny little weird specific projects. It's very it's very cool. Amazing. I know they're very fun people.

Speaker 1 42:15

That's actually awesome. Do they ever enter like those um uh like you know how you like make a little car? Not like I don't know, it's like not soapbox derby, but is that right? Is that a thing? Soapbox derby, yeah.

Speaker 42:29

That's yeah, the the yes, they would do that because Matt still has one of his little things, the cars or whatever. I know what you're talking about. There's like the the pine box derby and the soap, whatever. I don't know which one's which.

Speaker 2 42:41

Soapbox is the little is that the littler one? I feel like my brother did that in Boy Scouts.

Speaker 1 42:46

Oh, yeah, I'm not sure. You make a car and then you make a go. Um, it's about as much as I know about cars in general, so um they go beep. Yeah, I I love that on this podcast I sound like I know nothing about anything. I'm like, I can't cook, I know nothing about cars. Um, anyway, uh number four. Uh, what are three songs you would put on your sexy cooking playlist?

Speaker 43:12

Okay, I thought long and hard about this. Um and I have to I have to pull out my phone um because I forget the name of some of them. I'm a bit of an old soul when it comes to this shit, and I love a bit and I love an aesthetic. So I like really love old like bossa nova stuff. Like horn, yeah, you know what I mean? Like, like, like cocktail parties 70s, like shit my grandmother probably listened to. Cab Callaway. Cab Callaway singing his little thing. Um, I mean the chicken. So three songs I would put. Um, I'm a big Herb outpert and Tijuana Brass fan.

Speaker 3 43:52

Okay.

Speaker 43:53

So I would add uh, and he has a whole album called Whipped Cream and Other Delights, which is very famous, and each of the song names is Like food inspired. So either it's like that just whole album, but there's a song in particular that I really like called Bittersweet Samba. Looking up. Second one is uh also big Sergio Mendez and Brazil 66 fan. Um, they have a song called The Look of Love, which is a Burt Baccarat cover. You know that song like anyway. Cover it. Very sexy. And then my brother Kyle, shout out Kyle. Um, he is he's been to South America a lot. He travels all over the world and stuff, and he's been collecting vinyl recently, and he will just like give me really cool albums from like Brazil and stuff. So he gave me this one album, and it's like it's like organ music from the rainforest. And I'm like, what? And I put it on, it was incredible. And it's by this guy, Walter Wanderley, and there's a uh song called Summer Samba, so nice in parentheses. Great song. It's all elevator music. It's like burner, burner, burner, burner. It's great.

Speaker 2 45:09

I love it. I love it.

Speaker 45:10

That's a my sexy thing, and then I have to do this while I'm cooking. I have to be like, yeah.

Speaker 2 45:14

Yeah, samba's sexy. Like, that's a yeah.

Speaker 45:19

I put that on when I when I cooked recently for Matt. I made him wear a Hawaiian shirt while we were eating poke bowls, and I put that weird organ music on. It's great.

Speaker 2 45:27

That's so fun.

Speaker 45:28

And I drank out of my Rainforest Cafe New Jersey um cup.

Speaker 1 45:34

R.I.P. Uh I feel like we need to bring that back. Just I feel like it's such a dark time. Yes. Can we please bring back Rainforest Cafe? Because oh my god. Yeah, I feel like we need it right now more than ever. Yeah.

Speaker 45:51

These difficult times, I need a rainfall to randomly happen or like things to explode, and just the smell of just like just a damp restaurant. That's what I guess.

Speaker 1 46:01

And the food is just super weird and like not great, but like you love it because you're like, you know what? This burger is probably not has been sitting back there for a while, but I love it.

Speaker 46:13

That chicken that Albi brought. It's like it's a little dicey, but that's why we it's a little weird, and you're like, just like being in the jungle, you never know what's gonna happen.

Speaker 2 46:22

My sister was in Florida like two weeks ago, and they went to the rainforest cafe, and she's like, There's a gorilla behind me. There's no one in Florida. Yeah, oh at like in like Disney World, Disney Springs, because Shan and I ate at the dinosaur, the T Rex restaurant. Yeah, we did like real adults. Put it on your put it on your bucket, put make that a date trip.

Speaker 46:48

Make that like a date trip. Not just like the dumbest novelty bullshit, like that it like fills me up. It is such an escape. And I don't know, Rainforest Cafe New Jersey. There, if it's if it is still there, it's the one that we went to in Paramus, which is like way north Jersey.

Speaker 2 47:04

Okay, yeah.

Speaker 47:05

That really other stupid American Dream Mall place, which is like so dumb. If you you we need to go. Oh, yeah.

Speaker 2 47:11

We should do, yeah, we should do an easy weird food there.

Speaker 47:15

They have a Jolly Bee there. I've never been to a Jolly Bee. Girl, you gotta go.

Speaker 2 47:20

All right, yeah. I'm I'll eat anything. Don't it?

Speaker 47:22

Let's plan this. And it's not outing.

Speaker 1 47:26

Should we also be sponsored by uh American Dream Mall?

Speaker 47:30

Please. Oh my god, yeah. And Jolly Bee. I don't know. You dream it, it happens. Whether the dream's a good dream or a bad dream. I did go to the I did go to the um Mall of America last year. Nice for a hot second. Also dumb. But you know what? Not as like confusing as the one in New Jersey.

Speaker 3 47:54

Oh, okay.

Speaker 47:54

Straightforward mall, and not like like the one in New Jersey feels like you're just in a huge airport that is like a you know what I mean? It's just like sprawling, and you're just like, I feel like I've been walking for like 10 miles. Like, what's so strange? That's great.

Speaker 2 48:08

It's so funny. Did you recreate the scene from Mighty Ducks 2 and the Mall of America? Is that the one? Wait, is that where they like skate through? Did they skate through the mall of America?

Speaker 1 48:17

I think so. That would make sense because they're in they're in Minneapolis. Yeah.

Speaker 48:22

Oh my god. I know an embarrassingly little amount about the Mighty Ducks. I think I've seen the first one a couple times, and I don't think I saw Oh, you should.

Speaker 2 48:30

I rewatched them recently because I didn't have much recollection, and there was there's some interesting stuff.

Speaker 48:36

Are they are they like good?

Speaker 2 48:38

I still have a yeah, I prefer two to I love one, it's like nostalgically my favorite, but like two's so fun, and like as a teenager, I remember seeing that and being like, The rollerblading through the mall of America, like it's the coolest thing I've ever seen.

Speaker 48:55

It probably is though, yeah.

Speaker 2 48:58

It yeah, it really was.

Speaker 48:59

Um I've always wanted to like do weird things like have a sleepover in a target. I don't know, it seems whimsical and and American.

Speaker 2 49:06

You watch, yeah. What's that Natalie Portman movie where they she like sleeps in a Walmart? What is that? Oh, yeah, and she has like a baby there, right? Yeah, where the heart is, where the heart is. I need to rewatch that one because I remember that being unhinged, and then like Stockard Channing. I don't want to spoil anything for anyone who has been.

Speaker 49:26

You can never spoil Stockard Channing from me.

Speaker 2 49:29

Where no, is that the one where like there's one where Natalie Portman becomes close to Stocker Channing and then she like dies in a tornado tragically? I think it's that one. Yeah, it's great. It's a black swan, it's black. But Star Wars now, yeah. Well, uh, it seems it seems the perfect time to ask you this question. Go for it. Mary fuck kill cocktail shrimp, peas, and calamari.

Speaker 50:02

Okay, so whooping it back to shrimp. So my Mary would be peas. Like I said, I love a little unit of food. Oh yes. And as a mostly vegetarian, pescatarian person, peas are actually really practiced with packed with protein. And pea protein is used for like impossible and beyond burgers, things like that. So, like peas weirdly versatile, and I'm I'm gonna marry that pea. That pea can support me a lot. Um, the the fuck would be shrimp. Um, and I don't know if you guys remember this, but one time, yeah, Matt and I decided we were gonna eat a hundred shrimp on New Year's Eve, and we like Facebook Live did, I think. Um and we did it the next day. Woke up feeling god awful in a really weird, puffy way. Like, I'm not allergic to shrimp, but it was like a puffiness I will never probably ever experience again. Um, probably because my veins were like help uh from all the cholesterol. Um so yeah, I would I would fuck that shrimp because I do love shrimp. Um, and I would go hardcore, but my body doesn't want me to. But my heart is saying, yes. My body's saying the Christina Aguilera dilemma. Um and then still calamari. I mean, I like it. I like it when it's like hot. The moment it gets like room temperature, yeah, okay. And I will never forget there was an episode of This American Life where they talked about calamari and the fact that a lot of places were no lie, masquerading pig buttholes as calamari rings.

Speaker 2 51:44

Never eating it again.

Speaker 51:46

Oops! Sorry, I probably ruined it for everybody. I don't know what the percentage of this is. I'm sure if you go to a nice restaurant, they're not just like slapping pig buttholes and breading and stuff and giving them to you, but it was like it was like a lot more than you would suspect, which I suspected none. Um, and it was a lot more than that. So Rainforest Cafe. Yeah, I'm sure, yeah, there's probably pig buttholes to be found there.

Speaker 2 52:09

Yeah, whoever wants calamari at Rainforest Cafe, that's a that's something I don't know.

Speaker 52:15

It's a hard note. As I'm sitting on my like stool that has like a zebra tail on the back of it, I'm like, no calamari for me, thank you.

Speaker 2 52:23

Whoa, that's the still thing I've ever heard.

Speaker 52:26

I'll also continue that episode if you want to hear it. Anyway, I was on a skeptibus at the time and I was like, excuse me.

Speaker 2 52:32

I was like, oh no, I'll put it in the show notes for sure. Um to circle back to the shrimp thing because you said you woke up puffy. Did you do you do uh cocktail sauce? Because that has high salt content. Did you do cocktail sauce the whole time?

Speaker 52:48

No, we did, but I was mostly raw dog in it. I raw hard in the shrimp because I'm not as as as saucy as I got earlier when I was showing you all the sauces. I'm typically not a very like saucy, wet food per I do like a flavor mush, but that's a separate category. Yeah. Um, but like stuff with a lot of stuff on it, like like wet, wetened foods, dampened foods. Not a fan. So I will often eat things without condiments, and Matt is like, you are an absolute freak. And I'm like, probably, yeah.

Speaker 2 53:18

No, I don't think you are. I think there's like two schools of that. I'm like 50-50. Sometimes I will, sometimes I won't. Yeah. You're a you're a barbecue sauce ketchup, right? You're yeah.

Speaker 1 53:32

If it has a tomato profile, I'll probably eat it. Although I not a tomato. Oh, I understand that tomatoes are very different from the things in which they are like they are, yes, and they're very squishy, and there's like a whole thing going on with them, and they freak me out a little bit. But if they're made into some sort of sauce or like spread variety, I'll probably eat it.

Speaker 53:59

Yeah, no, that's fair. Did you ever are I'm like a big Harriet the Spy fan, the original the 90s. There is a really vile moment in that. Do you know what I'm talking about? Where she makes a tomato sandwich. She like insists on eating tomato sandwiches every day, and it's just like a fucking tomato. Yeah, and then she puts what like mayonnaise, like something just like blood curdling, and then she just smushes it down, and it's like the gnarliest thing ever. And I remember watching as a kid being like, and then even like reading it in the book version, just like like it is so disgusting to me, and I don't know how anybody could do that, but I'm trying to be non-judgmental. This is a safe space. I'm being, you know, non-judgmental, but fucking disgusting.

Speaker 2 54:44

And I'm sure that was written for like fictional, like comedy purposes. Like, I'm sure I'm sure that the author was doing that, but who knows? Again, we're not gonna shame anyone here.

Speaker 54:54

Maybe that author was a food pervert. Listen, I don't know. Honestly, God bless.

Speaker 1 55:03

I just it's not for me.

Speaker 2 55:04

Yeah, me like people in my family did eat, like I've seen people eat tomatoes like an apple. Yeah, like an apple. That's weird.

Speaker 55:12

I mean, it is technically a fruit, which is also like, okay, I know that's that's like you know, but yeah, but but gross and weird. Yeah, the little seedy part, like it's it's yeah, there's there's a lot going on there. It's not it's not homogenous, it's like hey, listen, listen.

Speaker 1 55:28

If you enjoy them, eat your best, eat your best tomato.

Speaker 55:32

God bless they have that, they have a lot of uh really good things in them. Tomatoes are good for you, but yeah, they are, yes.

Speaker 1 55:38

I don't know that they're good for you once you put the amount of sugar that's in barbecue sauce uh for you, but you know, whatever. We'll find out.

Speaker 55:46

Scientists, sure, go for it.

Speaker 3 55:49

Thank you so much.

Speaker 55:50

Thank you. This is such a delight. Thank you for watching me eat really uh little sauce sauce fake chicken here, but uh it's our pleasure, friend.

Speaker 1 56:03

Thank you for sharing it with us. Uh do you have any uh closing thoughts you know?

Speaker 2 56:09

Um I'm like toying with the chicken is like very hard to cook right before this one. This was probably the most ingredients in a recipe we've done, which I love a good challenge. And like it wasn't that time consuming as a recipe, but like all the chopping and stuff ended up being a little longer. So today was probably like the the least amount of turnarounds that I had between cooking and uh the Zoom. And I also always get worried about this chicken temperature. So I'm gonna bounce between like I might I might switch up proteins on the next one. But yeah, other than that, it was lovely to hang out. And uh this is the first episode that we're not three hosts together, which is pretty impressive because this is like the 16th or 17th episode we've done together. So yeah.

Speaker 57:02

Oh, I'm gonna tell Ralph I hope he feels better and that he didn't eat any like weird chicken that made him feel ill.

Speaker 2 57:09

I know you'd think, like, yeah, there is a there is a risk here, but like I'm glad he didn't get sick off of our food because I don't want to be that one.

Speaker 57:18

He also got in my food. I mailed it to him. Um anonymously. I just sent it an envelope and I was like, here you go.

Speaker 2 57:26

Oh my god, that's amazing. All right, everyone. Thank you so much for tuning in, and please remember to eat responsibly. We'll see you next time.