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Speaker 1: Hey, club kids, here's a little sneak preview of today's

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Speaker 1: VIP lounge. If you want to get in that lounge.

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Speaker 1: Although the other cool club kids, go to Patreon dot com,

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Speaker 1: slash CBC the Pod and subscribe. Definitely subscribe. It's only

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Speaker 1: five bucks a month and you're gonna get an episode

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Speaker 1: just like this, a full episode every single Friday. I

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Speaker 1: mean it's two episodes a week, and then the regular

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Speaker 1: episodes on Wednesday. You hear them ad free, so you're

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Speaker 1: it's like, there's just so many benefits, tons of benefits.

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Speaker 1: It's it's life insurance basically. Patreon dot com, slash CBC,

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Speaker 1: The Pod. Don't go home on Where on the Lift

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Speaker 1: tgif club kids that first feeling, I just cracked open

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Speaker 1: another um prolog special Spin Drift, Spike, Sparkling Water, another one,

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Speaker 1: but this time mango not really one of my favorite

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Speaker 1: flavors or yeah, favorite flavors in the world. I'm sorry

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Speaker 1: for that. Yeah, here we go. Here's my paruni. Oh

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Speaker 1: so satisfying. Mm hmm. Tastes like a summer in Italy. God,

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Speaker 1: I love pun not to be this advertiser for spinder spite,

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Speaker 1: but you love it despite the fact that you hate mango.

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Speaker 1: It's okay in the sense of mango, Like I'm just

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Speaker 1: getting okay in the sense of mango. Yeah, in mango world, like,

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Speaker 1: it's not this like creepy, you know, fake mango. Okay,

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Speaker 1: taste authentic like the mangoes you had growing up. Yeah,

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Speaker 1: you'd always like put some spices on them. And you've

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Speaker 1: been walking home from school. Yes, So we have so

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Speaker 1: much to get into, Lily, I want to dive right in. Um.

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Speaker 1: I have been to nut one, not too but three

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Speaker 1: different Asian cuisine hot hot, hot, trendy restaurants this past

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Speaker 1: week since I've passed seen you all three trendy yeah, okay, sorry, no,

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Speaker 1: and you're gonna get my fucking unvarnished review of every

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Speaker 1: single restaurant. Okay, As you know I was, yeah, um,

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Speaker 1: and I will tell you about. As I hinted out

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Speaker 1: in our main episode, I went to Ramona, Singer's favorite

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Speaker 1: restaurant in the Hampton's law Parma genre, where she would

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Speaker 1: get take out with her husband every time they would

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Speaker 1: get there, and then until the faded day that they

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Speaker 1: got divorced and she came into her house and saw

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Speaker 1: that her husband had gotten law parmasan a takeout for

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Speaker 1: the Yes, God, so insanely treacherous. Okay, let's back and forth,

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Speaker 1: all right, I'll start. So I went to Philip Pink's

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Speaker 1: hotspot Google room located in the lower side. That I

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Speaker 1: okay that I read about on the infatuation because I

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Speaker 1: was just being a cheesy gu gu gu Yeah, okay.

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Speaker 1: So it's in this sort of like cheesier side of

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Speaker 1: the Lowrie's like, I feel like north of Dalance, you

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Speaker 1: know what I'm talking about. Who it's just a little

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Speaker 1: bit like straighter, so a little more like people are

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Speaker 1: already vomiting at APM. Yes, it's a PM vomit. So

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Speaker 1: I get there and there is a DJ in the

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Speaker 1: restaurant stop and I feel like, also, as we have

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Speaker 1: always said, when we were just little girls, we dreamed

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Speaker 1: to go to restaurants that were partial dance floors and

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Speaker 1: restaurants like in two coom buy that game. Well, obviously

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Speaker 1: it's not being full to con blay that game lounge

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Speaker 1: dance club. It's more just like the restaurant's being so

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Speaker 1: cheessy in two thousand and nine and Lori's side that

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Speaker 1: they're being like, we gotta have someone spinning to have

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Speaker 1: some spinning. Yeah. Um, so I was already like my

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Speaker 1: expictations were settle a bit lower. I was like, okay, well,

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Speaker 1: how like like she can be if they're I'm imagining

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Speaker 1: overpriced in two sweet sauces. Of course, when I think,

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Speaker 1: and not to pry, but who were you dining alone?

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Speaker 1: I guess I was the undercover glutton doing my food reviews.

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Speaker 1: I was there with a friend of the pods, Sophie. Okay, um, yes,

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Speaker 1: that's right. Sophie and I got dinner just the two

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Speaker 1: of us. And you say that like you want me

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Speaker 1: to be jealous, sad almost I never even talked about

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Speaker 1: the scones. Sophie and I got on St. Patrick's Dawn

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Speaker 1: this Pod, but I'll say that I actually Sophie scone Stone. Yeah. Okay.

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Speaker 1: So so you're at Google. I get to Google and

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Speaker 1: we pull up at the bar and they're being very like, oh,

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Speaker 1: you can get a drink, it's gonna be wait at

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Speaker 1: the table, blah blah blah. And I order their like

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Speaker 1: specialty new Grony. Okay, and here's the thing to have

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Speaker 1: like what okay? Um? It had something some other like

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Speaker 1: spirit in it that was like something chrysanthemum something. Okay,

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Speaker 1: so aanthemum, you know what I misremembering, But it was something.

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Speaker 1: There was some element of it that was like Filipino

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Speaker 1: inspired or something, so I know who Long is not

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Speaker 1: Filipino by the way, you're canceled. Yeah, um, it was

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Speaker 1: a batch negrowning. It was pre batch and it was eighteen. Hate.

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Speaker 1: I hate when they pre batch and or say it's

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Speaker 1: on draft, like you're supposed to be like, oh my god,

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Speaker 1: you know what, let me just write my entire paycheck

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Speaker 1: to you because it's on drafted pre batch. It's like

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Speaker 1: that means one, there's a less alcohol. Yet I I

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Speaker 1: just find it a really rude. It's rude to charge

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Speaker 1: actually what amounts a premium for the draft when it's like,

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Speaker 1: you should be charged. If this is draft, then it

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Speaker 1: should be eight or something. There should be some special

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Speaker 1: and also if it's batch, that just sounds like I'm

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Speaker 1: buying some fucking high noon or spender of spiked. And

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Speaker 1: it wasn't a lot of ceremony to it. So he

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Speaker 1: threw it in a glass and it was like half

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Speaker 1: full of some ice and then the garnish was like

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Speaker 1: this piece of seaweed rolled into like a v with

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Speaker 1: like a toothpick through it. It was a little bit

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Speaker 1: like we're trying to do this like cuisine reference, but

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Speaker 1: it just felt it kind of didn't have anything with

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Speaker 1: your growning. Whatever. Food was fine. I mean it was not.

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Speaker 1: It was not knock your socks off good, but it

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Speaker 1: was good. We had like a little plate of of

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Speaker 1: Satte's of skewers and it was like but it was

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Speaker 1: definitely like way smaller than I thought it would be.

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Speaker 1: Like we got like a chicken and a beef and

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Speaker 1: a pork bell and it was like literally like a

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Speaker 1: three inch skewer and it was like yeah, and it

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Speaker 1: was like eighteen for four or whatever. And then we

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Speaker 1: got I will say, like the Mapo tofu was the

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Speaker 1: best thing. I do. Love. Subscribe on Patreon, dot com,

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Speaker 1: slash CBC the Pod to get more content like that

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Speaker 1: every single week for only five dollars a month