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Speaker 1: This is the Fread Show.

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Speaker 2: Kelly Clarksony is returning to Las Vegas in twenty twenty

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Speaker 2: six for her studio Sessions Las Vegas Residency. You can

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Speaker 2: Vegas July twenty third through the twenty fifth, and round

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Speaker 2: trip airfare. Text stronger to five seven, seven three nine

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Speaker 2: right now for a chance to win. A confirmation text

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Speaker 2: All thanks to Live Nation.

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Speaker 1: They talk better than they site. These are the radio

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Speaker 1: blogs on the Fread Show, like.

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Speaker 2: You're writing in our diaries, except we say them aloud.

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Speaker 2: We call them blogs. Klin's got one go, Thank.

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Speaker 3: You, dear blog. So I know that Jason and Fred

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Speaker 3: are kind of like this with eating things off the bone,

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Speaker 3: But for anyone else, is there anything that you can

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Speaker 3: eat in a restaurant or if somebody else prepares for

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Speaker 3: you but you cannot prepare it yourself or think about

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Speaker 3: it for too long, like what you're eating? Do you

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Speaker 3: have anything like that?

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Speaker 2: I can't make? Like a roast chicken in my house

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Speaker 2: or something. I'm not cooking that.

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Speaker 3: Because it's like too it's too like barbaric for you

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Speaker 3: a little bit.

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Speaker 2: Yeah, yeah, I mean cooking meat in general. I don't

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Speaker 2: love doing myself. I prefer someone else does it.

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Speaker 4: Yeah.

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Speaker 3: So I got this new airfyer and yes, ma'am Keeky

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Speaker 3: has watched me for months tried to research the most

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Speaker 3: non toxic air fier because you know how I am.

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Speaker 4: And it's very.

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Speaker 3: Difficult to find because a lot of them have plastic yadiada.

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Speaker 3: So anyways, found one, asked for it for Christmas, new one, bigger,

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Speaker 3: all excited, and I'm like, okay, I'm going to be

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Speaker 3: like Emeral Lagassi now obviously. So I start planning out

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Speaker 3: my meals and one of the meals is like, I'm like,

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Speaker 3: I want to make shrimp. Like I never make shrimp.

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Speaker 3: I'm not great at it, but should be easy. They're

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Speaker 3: quick to cook. Order shrimp. They're supposed to be deveined

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Speaker 3: and not have a tail on them. However, when I

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Speaker 3: receive them, they not only have a.

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Speaker 1: Tail, but the little poop vein. Oh you had to

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Speaker 1: take that still in there.

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Speaker 3: So they were appeeled.

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Speaker 1: Not about that life.

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Speaker 3: So we start doing it, and I'm like, Okay, I

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Speaker 3: can do this, Like I like shrimp whatever, ripping the

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Speaker 3: tails off is fine. But as I'm going I'm getting

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Speaker 3: more and more nauseous. And I paid a lot for

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Speaker 3: a lot of shrimp because I really thought I was

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Speaker 3: gonna do a big one here and I was going

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Speaker 3: to put them on skewers and then flip them on

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Speaker 3: this and whatever. So I'm doing it, and I'm starting

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Speaker 3: to get sicker and sick, and I'm like, I don't

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Speaker 3: even know if I'm going to be able to eat this,

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Speaker 3: but it's such a waste of money. So then I'm

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Speaker 3: cooking them, and just knowing what I just did and

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Speaker 3: went through, I feel like I overcook them just because

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Speaker 3: like there's certain things like chicken or shrimp that you

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Speaker 3: like just you don't want to be row always overcooked.

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Speaker 1: But the funny thing about it, I do too, But

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Speaker 1: my shrimp is like you barely.

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Speaker 3: Cook them, literally barely cooked it, which is just.

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Speaker 2: But I don't know enough about trimp to know like

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Speaker 2: what the line between barely cooked and fully cooked, you know,

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Speaker 2: like they want to yeah.

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Speaker 3: Right, Like there's certainly like if I'm ground turkey, your chicken,

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Speaker 3: like I know the line, like I can. I'm a

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Speaker 3: little loosey goosey with that, but I so then I'm done.

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Speaker 4: I make all this shrimp, like so.

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Speaker 3: Much shrimp, and I look at it and I'm like,

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Speaker 3: I don't even think I can eat this, Like I

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Speaker 3: just I was too involved with the shrimp before they

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Speaker 3: were cooked.

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Speaker 4: I know what you mean.

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Speaker 5: The same thing happened when I tried to cook cornish hands.

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Speaker 1: In my are front.

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Speaker 3: Yes, yeah, I'm the fans damn period cornish hen and

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Speaker 3: they're like, that's that's.

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Speaker 1: Like the whole damn animal.

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Speaker 4: No, it really is.

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Speaker 5: Friend and then when you bust it open and clean

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Speaker 5: it out, because you know, I wash my chicken.

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Speaker 4: We can fight about it in the comments, they're like

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Speaker 4: spatchcock or whatever. I had like a neck and I

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Speaker 4: was like, I can't eat this.

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Speaker 1: I don't know.

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Speaker 4: It's like the bone is it. I'm like, oh my god,

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Speaker 4: almost went vegan. It was a mess.

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Speaker 1: Yeah, there's every time I cooked meal.

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Speaker 2: Every time I cooked meat, I'm like, I could be

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Speaker 2: a vegetarian.

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Speaker 4: Yes, it was so much. It was it's very much bones.

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Speaker 3: Yeah, So I I cooked so much expensive shrimp and

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Speaker 3: I couldn't. I tried one, and I was like, I

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Speaker 3: can't do this, And so I don't know if I'm

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Speaker 3: out on shrimp. I'm only in restaurants on shrimp.

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Speaker 1: But what a waist.

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Speaker 4: Yes, you should have called us, made us shrimp. I

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Speaker 4: can get through.

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Speaker 2: Oh yeah, because you didn't have to go to poop

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Speaker 2: shoot the thing deep deep poop shoot the thing, pop shoot.

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Speaker 2: I cooked chicken breast this week and there was no

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Speaker 2: chicken left by the time I got to cook you

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Speaker 2: grilling it because I just every little piece I see

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Speaker 2: that I don't think should be there, I just cut

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Speaker 2: it off.

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Speaker 1: And then by long it was like a pile of chicken.

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Speaker 2: And basically basically I dice the chicken because because yeah,

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Speaker 2: I'm like, oh, I don't think that should be there,

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Speaker 2: so I cut it off before long write it's like

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Speaker 2: like one pile of chicken in the middle bite and

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Speaker 2: then I cooked the bite.

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Speaker 1: And ate it.

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Speaker 3: There's some things I just don't need to see, Like

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Speaker 3: I don't need to see you spatch cock the turkey

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Speaker 3: and like break its legs and time together.

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Speaker 1: Oh why.

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Speaker 5: Because it makes it recipe on TikTok and it hand

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Speaker 5: a little cornish hand and you cut.

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Speaker 4: It in half. It was a real science project. I

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Speaker 4: was like, I'm never doing this.

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Speaker 1: What makes it cornish?

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Speaker 4: I don't know, That's what I say.

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Speaker 2: Kind of it's like a little bit be bird, kind

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Speaker 2: of like a little baby nun was a baby bird.

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Speaker 1: It's a baby henle, a wizard lizard. Just picture a

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Speaker 1: whole hen Yeah, let me tell you what you do.

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Speaker 2: I'm gonna tell you, and then you're gonna go look

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Speaker 2: it up and it's gonna bother you. You ever heard

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Speaker 2: of an orla tan or or ortolan or chilon oh

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Speaker 2: r t l a m. It's a small songbird traditionally

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Speaker 2: eaten a whole in French cuisine, known for its unique

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Speaker 2: preparation and cultural significance. And apparently you when you eat it,

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Speaker 2: this is like rich people food. You put a napkin

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Speaker 2: over your face because of the shame. You're not supposed

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Speaker 2: to actually look at it. But you eat the entire thing.

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Speaker 2: They cook the whole thing and you put the whole

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Speaker 2: thing you eat in one bite.

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Speaker 4: I'm all, but.

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Speaker 2: It's not it's not a nice thing, like it's the

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Speaker 2: way that they are captured and it's not a nice

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Speaker 2: thing at all. And then they dip it in a

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Speaker 2: like a like a brandy and.

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Speaker 1: Then yeah, for what you're lying, I don't think you

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Speaker 1: can make that far though.

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Speaker 3: I don't don't think I don't make here about these

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Speaker 3: Cornish hens like it's.

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Speaker 1: Like they're young.

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Speaker 3: It's a cross breed between Cornish and Plymouth rock. Does

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Speaker 3: that mean it was on the Mayflower