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Speaker 1: Come on, If the morning is like coffee, then the

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Speaker 1: Joe Show is like a caramel macchioto. No, I will

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Speaker 1: not elaborate. That would be such a latte thing to do.

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Speaker 2: I do like that one. All right, it's speaking of

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Speaker 2: I need coffee. I do. I'm exhausted. We're back, We're live.

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Speaker 2: It's November fourth. I got to keep saying that, just

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Speaker 2: so you know. I want you to know we're here,

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Speaker 2: we are live. Eight hundred four O nine ninety three,

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Speaker 2: ninety three. What will you not eat? What is that

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Speaker 2: number one thing on your list where it's like it

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Speaker 2: ain't happening, And don't call it in say booty, because

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Speaker 2: that's my joke. Eight four nine ninety three ninety Go ahead,

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Speaker 2: Jed put together a picky list, picky eating list, right, Yeah,

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Speaker 2: it's called soap eating.

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Speaker 3: This is a list of foods that people are very

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Speaker 3: picky about. So we'll start at the bottom and we'll

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Speaker 3: go from the top. So number let's see here, okay,

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Speaker 3: good list? Top seven. Number seven is blue cheese. Number

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Speaker 3: six is oysters. Number five is squid slash kalamari. Number

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Speaker 3: four is sardines. Number three is tofu. Number two is liver.

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Speaker 3: No A Trophy's is number one.

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Speaker 4: I agree with that list. I don't mean anything on

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Speaker 4: that list.

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Speaker 2: Now read the list again, and I'm gonna tell you

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Speaker 2: everything I et because there's a lot of things on there.

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Speaker 5: That I like.

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Speaker 3: Okay, so we'll start with seven blue cheese. Yes, Oysters, yes, calimari, squid, Yes, sardines.

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Speaker 2: I don't believe I've even had a certain I.

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Speaker 4: Think you like annoying you.

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Speaker 2: You like I'm enjoying this. I probably like I've never

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Speaker 2: had it. Tofu. Yes, liver, who's easy. It's whatever you

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Speaker 2: cook it with. Yeah, liver, count me out. And anchovies?

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Speaker 2: Never had it? You got a pizza? Wait, sardines and

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Speaker 2: anchovies aren't the same thing.

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Speaker 3: Well, there are two types of fish, but I think

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Speaker 3: they're both. Yeah, A lot of it's fish and seafood.

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Speaker 3: And like some dairy products like to old tofy's not dairy.

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Speaker 3: But Chris, you agree with the liver thing, you ain't

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Speaker 3: touching it?

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Speaker 6: Oh, I would have took foot Paul Man, oh Man.

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Speaker 6: One night my mama made some It looked like some

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Speaker 6: other pork chops, and when I went to go take

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Speaker 6: a bite of it, I thought I was gonna die.

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Speaker 2: I would have died. What makes livers so because I've

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Speaker 2: never I've never had it? What makes liver so livery?

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Speaker 2: To where when you went to cut did you get

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Speaker 2: a deflate when.

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Speaker 7: You cut it?

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Speaker 6: Well, it's damy. It's like it's it's like it's like

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Speaker 6: it's just awful.

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Speaker 2: You would do the hand thing and get it back?

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Speaker 4: Yeah, exactly what?

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Speaker 5: All right?

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Speaker 3: I'm never touching, Thank you, Chris Guise. It's like duck liver,

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Speaker 3: believe or goose liver. Everyone who gas with us, Hey.

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Speaker 5: Brooke, Hi guys, I'm back.

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Speaker 2: Brook. I love that you are back. I hate that

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Speaker 2: you don't like this thing, because, to be honest with you,

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Speaker 2: it's one of the best things ever in this world.

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Speaker 5: No, no, it's it just makes my skin call thinking

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Speaker 5: about it. I really I can't stand French toast. I

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Speaker 5: don't cook it for my family. I know it's a

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Speaker 5: lot of people like it. I know. I just is

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Speaker 5: the texture of it. It's it's to me like it's

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Speaker 5: like having an egg sponge, like a sponge climate egg. Wrong.

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Speaker 2: You're doing it wrong. Yeah, it should not feel like

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Speaker 2: you're eating a temper pedic pillow. You're eating wrong.

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Speaker 5: Everyone that I've cooked it for says it's delicious, Like,

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Speaker 5: so I do. I do make a good you know,

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Speaker 5: French toast, but I just don't.

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Speaker 2: I can't do you like cinnamon.

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Speaker 5: I love cinnamon.

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Speaker 7: I love you.

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Speaker 2: Should love it. We just gotta get you a different

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Speaker 2: type of you.

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Speaker 4: Gotta do with the Hawaiian rule, right, yeah, I try that,

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Speaker 4: really change your baby.

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Speaker 2: I know I'm not on TikTok so good. But if

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Speaker 2: it's that thick, at what point is it a cinnamon rule?

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Speaker 4: It doesn't matter, right, it doesn't matter.

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Speaker 2: What did that technically be a cinnamon roll? Think about it?

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Speaker 2: Is a Hawaiian? What it's a Hawaiian? What we're putting

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Speaker 2: cinnamon on it?

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Speaker 7: I think?

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Speaker 2: Is the is it a cinnamon? Thank you?

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Speaker 5: I'm gonna have to try that tip. I actually think kid.

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Speaker 2: Slushi.

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Speaker 7: I'm not eating sushy. No, hey, my man, who eats

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Speaker 7: row fists? That's crazy. I just don't get it.

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Speaker 3: Japanese jewels and they live a lot longer.

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Speaker 2: Than we do. That's true, you know, it is true.

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Speaker 7: And I definitely agree with the blue cheese. You know,

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Speaker 7: I worked I was when I was a kid. I

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Speaker 7: worked in McDonald's and they used to make salads and

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Speaker 7: I didn't know that blue cheese was a thing, and

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Speaker 7: I threw out a whole bag of blue cheese, thinking

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Speaker 7: it was moldy. Well, I actually threw out a couple

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Speaker 7: of bags, and I threw out the cheese. I thought

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Speaker 7: it was Yeah, I thought it was bad cheese. I

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Speaker 7: got in trouble because I didn't know what the heck

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Speaker 7: was blue cheese. So, but I cannot eat it. I

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Speaker 7: look at it and I'm like, why are you eating

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Speaker 7: moldy bread? Yeah, nope, nope.

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Speaker 2: So most would say you're not addicted to blue cheese.

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Speaker 7: Now, I'm not addicted to blue cheese. No, I can't

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Speaker 7: even listen to the song because I'm addicted.

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Speaker 2: To blue cheese. I'm gonna take you out for sushi.

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Speaker 2: We're gonna get you to try. I think you like it,

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Speaker 2: like a California roll. CALIFORNI year roll.

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Speaker 7: That's spicy, man, that's what That's what she eats. And

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Speaker 7: I watched to eat it. I'm like, that's not that's

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Speaker 7: not really sushi, but that that that has like the

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Speaker 7: artifice of grabbing it and walk cucumbers.

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Speaker 2: It's so good.

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Speaker 7: Yeah, grab is fire. I could do that, you know who?

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Speaker 7: Like I see it like what they call you know,

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Speaker 7: like they cut it off right off the raw fish,

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Speaker 7: and I was like, at that point, you should have

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Speaker 7: just bit the fish instead of putting it.

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Speaker 2: Jules, you're the best Marabelle octopus. No, thanks, Hi, guys,

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Speaker 2: you ever had Friday? Familiar?

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Speaker 7: Because I've met you guys before.

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Speaker 2: Damn, Hey, you know what your face looks familiar because

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Speaker 2: I'm looking at you right now, I'm stalking Hell.

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Speaker 7: Yeah, hi guys. One thing is octopus?

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Speaker 3: Well, like, so does that until calamari or is it

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Speaker 3: like the full fledged octopus that they're serving in fastas?

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Speaker 7: Yeah?

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Speaker 5: So, my husband's Portuguese. They eat a lot of octopus

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Speaker 5: dishes and it's like you see the tentacles and everything.

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Speaker 5: I just cannot do it. I don't like, I can't

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Speaker 5: do it.

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Speaker 4: Fish where like they leave the eyes in it and

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Speaker 4: you kind of pick it out yourself and eat.

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Speaker 2: Huh.

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Speaker 4: Yeah, what's that fish? It's cooked, but the eyes are

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Speaker 4: still there. I don't want my fish looking at me. Yeah,

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Speaker 4: I don't want none of that. Then, I like that

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Speaker 4: I don't need to look good.

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Speaker 2: Flavor, Marabella, thank you, It is good flavor. The whole fish. Yeah,

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Speaker 2: the whole fish. When they do the whole fish and

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Speaker 2: the eyes.

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Speaker 3: No, I don't need the