Speaker 1: Hello, everybody, it's me and Josh Johnson and me it
Speaker 1: is don't say sloan. I'm not good at doing these intros,
Speaker 1: but I feel like Josh has been doing a lot
Speaker 1: of heavy lifting, and I'm feeling like a crumb bum
Speaker 1: over here, just letting Josh do all the work. A
Speaker 1: crumb bump, A crumb bum. Yeah, it's like we're co hosted,
Speaker 1: but I'm like, we're co hosting, like I gotta do
Speaker 1: some of the work too. I just never heard that before.
Speaker 1: I've never heard crumb bump. Oh yeah, crumb bump. Uh,
Speaker 1: I think I heard crumbum is almost like a yum yum,
Speaker 1: whereas like somebody like every though, somebody that's just always
Speaker 1: like they have the means, but they're always just asking
Speaker 1: you for food. Yeah yeah, yeah, because it's not like
Speaker 1: the girlfriend saying, oh I'm not hungry. It's not the
Speaker 1: same thing this person is eating. Yeah they're eating well, right,
Speaker 1: but it's like it's and it's like, you know, to
Speaker 1: do you want your corn bread? It's kind of like
Speaker 1: crumb bump, crumb bump. We're we're so excited to bring
Speaker 1: this episode to you the public, because it's it's one
Speaker 1: of contention. It's probably going to be the one that
Speaker 1: gets listeners the most fired up out of the ones
Speaker 1: that we've talked about because catch Up being Tomato, sup. Hey,
Speaker 1: let the past be the past. Have you looked at
Speaker 1: the YouTube comments? I will ever look at those of
Speaker 1: YouTube comments. I'm gonna tell you what were the first
Speaker 1: things you learned as a comic is never look at
Speaker 1: the YouTube comics. If you're someone who's on tv YE,
Speaker 1: never look at the YouTube comments. And I can tell
Speaker 1: you the ones that I've looked at. I don't know
Speaker 1: if there's a filter that goes through, because usually if
Speaker 1: you're a woman that looks like me on the internet,
Speaker 1: someone's calling you fat. Someone's taking the time from their
Speaker 1: American heathen day to type into al Gore's Internet that
Speaker 1: I have more than one chin and one. They're not
Speaker 1: doing that unless someone from our team is just going
Speaker 1: through and being like nope, nope, nope, or YouTube finally
Speaker 1: cares about people. But I don't think that's happening. And
Speaker 1: uh wow, wow, people are not feeling because somebody was like, yo, Josh,
Speaker 1: I get it, you were trying to win bro, But
Speaker 1: Tomato Soupy and catch Up, I think you've gone too far. Baby.
Speaker 1: I think you've really affected hearts in mind, Joshua, I mean,
Speaker 1: never mind all the other episode. It's like we're kind
Speaker 1: of deep now, Like there's so many other episodes where
Speaker 1: I make salient points and then this is the one
Speaker 1: that really STI mentioned that. They're like, man, josh has
Speaker 1: made so many other great points. What happened? Yeah, it
Speaker 1: was interesting because they're like, yo, dude, I know you
Speaker 1: were trying to win, but you were too far. You
Speaker 1: were too far to the other directions. You went too
Speaker 1: far to the left, bro left, right, up, down, You
Speaker 1: did too much and so um, I mean this is
Speaker 1: the one that I will will really affect people. Well.
Speaker 1: I think it's interesting because the topic for today is
Speaker 1: chocolate versus vanilla. And first of all, I just want
Speaker 1: to take a second. If you were watching this on YouTube,
Speaker 1: stop the video. After I asked this question, who do
Speaker 1: you think is gonna go for? What? Do you think
Speaker 1: Josh is gonna pick vanilla? Or do you think I'm
Speaker 1: gonna pick vanilla? Do you think Josh is gonna pick chocolate?
Speaker 1: Or I'm gonna track who do you think is gonna pick? What?
Speaker 1: I'm gonna give you a second, So just let you
Speaker 1: know this is chocolate versus vanilla. And guess what, y'all
Speaker 1: your girl Kerry Spicy calderon your girl's team Vanilla? Hide
Speaker 1: that coming? Did you? Did? You? You didn't think? You
Speaker 1: didn't think that me, me, old water Face was gonna
Speaker 1: be picking vanilla? But idea it but I did. Isn't
Speaker 1: it wild? What a twist? So help us out? Help
Speaker 1: help us by explaining why vanilla for you? I think
Speaker 1: vanilla for me? One? It is an ice cream flavor
Speaker 1: that I grew up with because my mom likes to
Speaker 1: add things to ice cream, so we would get the
Speaker 1: pecan sandies who put those in ice cream? Sometimes just
Speaker 1: as simple as you know, throwing in your favorite cereal. Um,
Speaker 1: maybe put in your own little fruits. You know, Vanilla
Speaker 1: was a carrier for flavors, right, some of my favorite
Speaker 1: ice cream flavors, like Moose tracks, the Bass, Vanilla like
Speaker 1: flavored ice creams like them. I never really got into
Speaker 1: Ben and Jerry's, mainly because it was expensive. M But
Speaker 1: if you give me a Bluebell situation, you give me
Speaker 1: a Mayfield situation. I may field moose tracks, I may
Speaker 1: you feel turtle tracks. Okay, if there's tracks, I'm eating them.
Speaker 1: If animals out here putting his imprint on the planet
Speaker 1: with caramel or chocolatas, put it in my face. Okay,
Speaker 1: I like vanilla, basically, I'm but I think of vanilla,
Speaker 1: I think of ice cream, and then's different types of vanillas.
Speaker 1: It's different kind of carry your flavors. One thing I
Speaker 1: used to really love to do is when we go
Speaker 1: to the Chinese buffet, because you grew up in the South,
Speaker 1: they were always Chinese buffet's um. At the end of
Speaker 1: the milk, you go, get you a little soft serve
Speaker 1: ice cream, and then I would add a little lemon,
Speaker 1: like a little first squeeze lemon. That was a nice
Speaker 1: palate cleanser after eating all the variety of things you
Speaker 1: eat Chinese buff Right, I do honestly prefer it over
Speaker 1: like in cakes, I don't prefer like I've never had
Speaker 1: a chocolate birthday cake because I've never wanted a chocolate
Speaker 1: birthday cake. I've made chocolate birthday cakes. I've made chocolate
Speaker 1: cakes for people. I guess this is my thing. This
Speaker 1: is where I feel like you are so misguided. What
Speaker 1: the hell? Good night? This is This is where so
Speaker 1: I look at vanilla as one, right as like, then,
Speaker 1: if we're talking flavors, vanilla is the number one as
Speaker 1: far as units of flavor and taste. Okay, it's where
Speaker 1: you start. It's a good place to start a scale
Speaker 1: from one to ten, from one to ten. And I'll
Speaker 1: even say this, people give vanilla zero. It's a one
Speaker 1: because it is a flavor. It's not playing it's vanilla, right,
Speaker 1: But you can't really enhance it. Like you said, it's
Speaker 1: a character. It's it's just carrier. Oh okay, it's a carrier.
Speaker 1: So then it it's a platform for their flavors. It's
Speaker 1: not a real flavor that's out here striking joy into
Speaker 1: hearts and minds. It's just out here helping cherries and
Speaker 1: sprinkles get along. But it's also did you think about
Speaker 1: it as a collaborator, a peacekeeper, helping hand to bring
Speaker 1: different flavors together. How about this I've seen, I've had,
Speaker 1: I've enjoyed a triple chocolate cake. You can't have a
Speaker 1: triple vanilla anything because vanilla's vanilla. It's one, and you
Speaker 1: can't multiply one times one. You could have a vanilla
Speaker 1: what means that triple, But you can have a vanilla
Speaker 1: cape of vanilla crossing. That's the thing that exists. It's
Speaker 1: the thing that exists that all types of saying, it's
Speaker 1: just it's just a steady attack on your taste buzz
Speaker 1: where you're getting overwhelmed with the vanilla. Listen. I presented
Speaker 1: my case. Now you present your case. You're very predictable
Speaker 1: case being deemed chocolate my very Okay, all right, chocolate
Speaker 1: came to us, blessed us. Was discovered in multiple countries.
Speaker 1: Al right, it came. Yeah, it came to us from
Speaker 1: multiple parts of the earth. You know, the cow world.
Speaker 1: What new world we're talking about new world, sir. It's
Speaker 1: all been one world the entire time. It's all been
Speaker 1: one planet. I'm not no, no, no, don't don't pull
Speaker 1: from that colonial history. The whole world's been the whole
Speaker 1: world has been the whole world the entire time. Yes,
Speaker 1: in God's eyes, he built one planet. Again. It's white
Speaker 1: bok with books that made it new and old. So
Speaker 1: they ain't knowing about chocolate. Are we trying to we
Speaker 1: trying to say anything about chocolate, trying said that chocolate
Speaker 1: was not in the America, is in the conquered country,
Speaker 1: conquered continent. Mm hmm. I mean, all I'm saying is
Speaker 1: what they called the New World was really the old
Speaker 1: World because they just hadn't discovered it yet, but because
Speaker 1: somebody didn't know what there was at I hear you,
Speaker 1: I got you. I'm just saying that chocolate doesn't come
Speaker 1: from one specific area or country in all of the world.
Speaker 1: Lots of countries bring us chocolate, and they bring us
Speaker 1: their spins on chocolate and they bring us Yeah. Have
Speaker 1: you seen that Ghana has told these white folks that
Speaker 1: you were no longer going to take a raw being
Speaker 1: out of here and then process it on your own.
Speaker 1: We've been process this ship and you're gonna have to pay.
Speaker 1: USA is not playing with these hopes. God the president, Donna,
Speaker 1: he is not playing with these white folks no more.
Speaker 1: You understand. He's like y'a coming up in our country
Speaker 1: and taking ship. If you want this cacao, you have
Speaker 1: to come to us do and getting raw beans. We're
Speaker 1: gonna process it and then give you that ship because
Speaker 1: you beg in here getting you're getting uncut the raw okay,
Speaker 1: and don't want us to have no process of plants.
Speaker 1: Oh boys, that funk y'all keep praying for my mor
Speaker 1: anybody's safety, because these white folks are a problem. So
Speaker 1: all I'm saying is chocolate comes to us at different
Speaker 1: degrees as well, so you can see the percentages they
Speaker 1: tell us the percentages now of cacao in the chocolate. Absolutely,
Speaker 1: and I just let you know how stepped on it is.
Speaker 1: I I understand, but that pure, pure, right. So those
Speaker 1: bitter Sweets, those seventy those and those Hershey's, they all
Speaker 1: have different flavors. They're all coming from a different place.
Speaker 1: Vanilla it can't get stepped on because it comes out
Speaker 1: stepped on. Have you ever seen a vanilla bean. Yeah,
Speaker 1: I've seen a vanilla bean, But that's a that's an
Speaker 1: old world plant. So you have to remember, like at
Speaker 1: one point, you know, we think of it as very
Speaker 1: generic because we have all the things here, but at
Speaker 1: one time, sugar was exotic because my fuckers didn't have sugar.
Speaker 1: I mean, if we have to go in the past
Speaker 1: for vanilla to have a leg up, So we just
Speaker 1: went to the past about chocolate, We just went to
Speaker 1: the past. Abou chocolate. I'm not saying at one point
Speaker 1: all of these things were exotic. Italy didn't have noodles
Speaker 1: until Marco Polo came back from China. If it wasn't
Speaker 1: for the Chinese, Italians, what would they be making? What
Speaker 1: are they cooking? What are they famous for? Real good
Speaker 1: meat balls and like as far as meatballs, fire side,
Speaker 1: I checked this out, tomatoes New World plant noodles came
Speaker 1: from China. If it was not for somebody leaving Italy,
Speaker 1: what would they eat? Bro real good meatballs, all olive
Speaker 1: oil everything. See, I'm just saying fire meatballs, this bread,
Speaker 1: this bread though, So I'm just throwing it out there. Yeah,
Speaker 1: I'm just throwing it out there that their different degrees
Speaker 1: are different levels of chocolate. And we're just even gonna
Speaker 1: keep it to bars, right bars, these bars of vanilla
Speaker 1: bar that's fine, hard and a chocolate bar. That's how
Speaker 1: we want them. That's how we take them. That's how
Speaker 1: we love them. Chocolate bar. And how many types of
Speaker 1: chocolate bars are there? The most you're gonna get out
Speaker 1: of vanilla bars is cookies and cream, which is still
Speaker 1: getting a little chocolate in it to help it along
Speaker 1: because it's struggling. Vanilla is a bean, So you can't
Speaker 1: turn vanilla into a bar because it doesn't even have
Speaker 1: It's like if you think of all the things we
Speaker 1: do with like different beans like Sway beans and stuff
Speaker 1: like vanilla, it's like it's dried and you're just taking
Speaker 1: the seeds out, and it's very much like an extraction process.
Speaker 1: But there's no Like I did not know, probably until
Speaker 1: I was almost in college, that cocoa butter comes from
Speaker 1: chocolate plant. I didn't know what cocoa butter came from.
Speaker 1: Like like you remember had like white chocolate. M hm,
Speaker 1: white chocolate is basically a stick of cocoa butter from
Speaker 1: what I from what I've heard, I mean that I
Speaker 1: don't know enough to correct you. But the fact that
Speaker 1: you don't get any dark vanilla but you can get
Speaker 1: white chocolate just another way that chocolate is being more
Speaker 1: versatile in these streets. It's just another way that chocolate
Speaker 1: is coming at you in different colors and different flavors.
Speaker 1: I just think chocolate can go places vanilla camp that's
Speaker 1: an apple and orange situation. We're talking about flavors, right.
Speaker 1: I think for me, I don't like white chocolate. I
Speaker 1: like milk chocolate. But I have found out that about
Speaker 1: going over, you know, going to Canada, going to Europe,
Speaker 1: going to Mexico. The rest of the world hates our chocolate.
Speaker 1: Apparently it's disgusting. No, we're not doing well. I did
Speaker 1: not know that our chocolates trash. I did not know.
Speaker 1: I've known for a long time, but I can't say
Speaker 1: I've never I've never been a huge fan of our chocolate.
Speaker 1: Like a Hershey bar. No, I don't want that. I
Speaker 1: don't want to eat a whole bar for it's all
Speaker 1: a ball of chocolate always seemed like way too much.
Speaker 1: But that's why they have the little divots for you
Speaker 1: to break it off, for you to have as much
Speaker 1: as you want to have while you're having it, because
Speaker 1: they know the whole thing is just ridiculous. The whole
Speaker 1: thing is too much. Yet the whole thing like you
Speaker 1: break it per serving size, and even a Hershey bar
Speaker 1: break four those little things have that say that too
Speaker 1: is my max. And then eventually I'll wrap it up
Speaker 1: and set it somewhere and go Either isn't the fridge
Speaker 1: for the rest of my life. White chocolate isn't even
Speaker 1: really chocolate. It's chocolate that they're taking the cocoa out
Speaker 1: of because there's no cocoa. It's just fat m hm,
Speaker 1: and then they injected chocolate flavor. Mm hmmm. I see, no, no, no,
Speaker 1: I see the point that you're trying to make. But
Speaker 1: what I still see is vanilla struggling so hard that
Speaker 1: chocolate had to do a plasma donation. Of plasma donation,
Speaker 1: or maybe on behalf of the white colored candies, or
Speaker 1: maybe vanilla doesn't have to go with Sammy Sosa. Okay,
Speaker 1: it doesn't have to be the last narration of Michael
Speaker 1: Jackson to be out here doing his job. Okay, I
Speaker 1: don't want to bring Michael into this. Sammy Sosa, we
Speaker 1: all know looks like a thumb, doesn't make any sense.
Speaker 1: Don't don't act like I'm making you do these things
Speaker 1: I didn't want to have to. Like you're pulling out
Speaker 1: all the stops now because of vanilla. Is Vanilla is
Speaker 1: like listen, I'm flavoring things. Okay, I'm giving you because
Speaker 1: look at this, the nature of the flavors. Okay, chocolate
Speaker 1: is heavy, Okay, it's gonna sit on the tongue, but
Speaker 1: there's a fat content, there's oils behind it. There's a
Speaker 1: lot of things that chocolate is doing because there are
Speaker 1: different aspects to it. Right, like, But Vanilla, on the
Speaker 1: other hand, Hey, baby, I'm a bean and you put
Speaker 1: me in ship. Okay, I'm doing cakes, I'm doing creams,
Speaker 1: all right, I'm giving you it's it's a whole different
Speaker 1: it's a whole different campaign. There's way less processing when
Speaker 1: you're dealing with vanilla. No, no, there's no vanilla bars
Speaker 1: because if you try to make a vanilla bar, you'd
Speaker 1: be like a white chocolate situation. We need some type
Speaker 1: of base and then you're injecting flavor. But let's not
Speaker 1: have vanilla works. Vanilla is giving you a lateness. Okay.
Speaker 1: Chocolate came in to be heavy. Chocolate came in to
Speaker 1: step on your feet and be like, hey, what's going
Speaker 1: on what you're doing? But the funk up your teeth? Okay,
Speaker 1: no kids going to the dentist, the order the dentist. Okay.
Speaker 1: Ain't nobody sitting up getting caught with vanilla all on
Speaker 1: their face. It's not happening. They have better Vanilla has
Speaker 1: better pressed because Vanilla is a more refined situation. Vanilla's
Speaker 1: are out there in your whole Halloween. That's what Vanilla
Speaker 1: is doing. Vanilla is a classy bitch, alright. Va like, hey, yeah,
Speaker 1: vanilla ca be in everything. Okay, you got triple chocolate cakes,
Speaker 1: you got tacolateo, chacoling on tacolo chocolate, Vanilla comes in boom,
Speaker 1: that's the flavor. There's vanilla and then there's a little vanilla. Me. Chocolate,
Speaker 1: on the other hand, is letting you know it is
Speaker 1: stepped on like a motherfucker. Chocolate is then you know, hey,
Speaker 1: I could be better, I could be sweet, I could
Speaker 1: be stepped on. All it is is stepped on. Okay,
Speaker 1: we know American chocolate. Okay. Sidebar. Also, we have to
Speaker 1: mention this one thing. Have you ever had a chocolate orange? Yeah?
Speaker 1: What do you think about it? That was fine. I
Speaker 1: think that's a flavor you have to grow up with. No.
Speaker 1: I can see that because the people who love it
Speaker 1: have always been eating it. That's very fair, and they're
Speaker 1: not American at all. They also love to crack it
Speaker 1: to like open it. It's like an event like That's
Speaker 1: how you can tell that they grew up with it
Speaker 1: because they love to press down, which opens up all
Speaker 1: the slices and then they yeah, I mean as things,
Speaker 1: but I was annoyed. One when you bite into it,
Speaker 1: that is hollow. Yeah, because there's nothing. I'm like. I
Speaker 1: thought there was gonna be an orange cream situation. I
Speaker 1: think this might have been a Candbury situation. I thought
Speaker 1: they were going to give me more. Right, it's orange
Speaker 1: chocolate orange. I thought that it was going to be
Speaker 1: more than just the shape of a fucking orange. Um.
Speaker 1: But it's kind of cool that it's some slices. You
Speaker 1: can distribute it to your friends children, right, It's cool.
Speaker 1: It's whatever. I'm just saying. I've had a whole type
Speaker 1: of chocolate. Listen, what you're not gonna do? Because I
Speaker 1: know you're closing, I've met you. I know what I'm
Speaker 1: not gonna do. Just for the record, this is unedited.
Speaker 1: I was big quiet, I was listening, and then out
Speaker 1: of nowhere, what you're not gonna do? I know the wheels, nigga,
Speaker 1: I know the wheels and the wheels. The wheels on
Speaker 1: this bus were eventually going to get us to the
Speaker 1: chocolate room at Harrod's. That's where these wheels were gonna go.
Speaker 1: Because I wasn't even thinking about it. What you don't
Speaker 1: know how to do this? Right? No? No, no, I
Speaker 1: wasn't even thinking about it. I'll tell you why, because
Speaker 1: I was gonna let you punch yourself out because in
Speaker 1: my mind, yes, there are some situations where we're talking
Speaker 1: apples to oranges, but it's apples to oranges because chocolate
Speaker 1: can go so many places that vanilla can't. All right,
Speaker 1: you're talking about not all up in people's Halloween. Let's
Speaker 1: talk about the fact that really a lot of people
Speaker 1: don't even want vanilla like that. So vanilla could call
Speaker 1: itself classy, it could call itself sophisticated, it can call
Speaker 1: itself particular and choosing, but nobody is choosing vanilla. When
Speaker 1: was the last time you saw vanilla fountainetta party? Help
Speaker 1: me you can because vanilla doesn't come because vanilla doesn't
Speaker 1: come in a liquid form like that. Okay, that's not happening.
Speaker 1: Sounds like it's not versatile, it's not versatilzed that the
Speaker 1: best you've heard in a while. What I'm saying is
Speaker 1: is that getting that reference, I theres a child. I'll
Speaker 1: just shake it record style. Um. What I'm saying is
Speaker 1: that because of what vanilla is. Also, you know that
Speaker 1: chocolate in the damn chocolate fountains, it's never high quality.
Speaker 1: It's never it's never great, it's never good. Come on,
Speaker 1: come on, don't meet us. The chocolate fountains got nacho
Speaker 1: cheese fountains too. Okay. I don't know if you ever
Speaker 1: can see this clip from TLC which I want to
Speaker 1: talk about her wedding and she wanted a ranch fountain.
Speaker 1: She wanted to ranch fountain. Josh, Honestly, I want to
Speaker 1: see it. I want to see it. I want to
Speaker 1: see a ranch fountain. Okay, I'm sure they have a
Speaker 1: Marinara sauce fountain. We out here putting anything liquid and
Speaker 1: a fountain. Honestly, think a Marinara sauce fountain can't happen
Speaker 1: because it would be far too splashy. Like you, you
Speaker 1: can't even approach that thing without messing up your whole shirt.
Speaker 1: It is splashy. You need something that's kind of you
Speaker 1: need that makes me think that a ranch that a
Speaker 1: ranch fountain would be splashy too. It might be, yeah,
Speaker 1: because you need something that will come down in a ribbon.
Speaker 1: You need something that will hold it shape, something beautiful
Speaker 1: and smooth, like chocolate. I'm with you. I'm n cheese,
Speaker 1: nacho cheese, something that and when it's room temperature is solid.
Speaker 1: That's what I'm talking about you know, you know this
Speaker 1: is dandum out to terrorism, all right, because terrorism is
Speaker 1: catch up his tomato soup sauca. Ben Loden, you are
Speaker 1: his predecessor. You are as great as student. When you
Speaker 1: sat up and look me at my Christian face, told
Speaker 1: me that's also sucking savage. Look look all I'm saying.
Speaker 1: All I am getting at. All I am approaching you
Speaker 1: with is the fact the on like like on adulterated no. No, no, no,
Speaker 1: no no, the unquestionable fact, not questionable, bro, that chocolate
Speaker 1: is going places and doing things that vanilla is too
Speaker 1: limited to do. I think about this. You know how
Speaker 1: we're all into all these nut milks. Some of us are, Yeah,
Speaker 1: some of us know what a lie is. It's just
Speaker 1: it's juice. I wanted to stop doing this. You had
Speaker 1: to blend up these cash shows and squeeze them juice juice. Yeah. Also,
Speaker 1: why is there no peanut milk? Why we picked these
Speaker 1: very specific nuts? Yeah, we need some peanut juice out here.
Speaker 1: Peanut juice? Is there? Pistachio milk? You know what I
Speaker 1: want to like? I think so? Is it that sounds expensive?
Speaker 1: It sounds yeah, it sounds very expensive because if you've
Speaker 1: even held eight pistachios, you've held six dollars. So there's
Speaker 1: never gonna be macadamia milk because that's gonna be a
Speaker 1: hundred fifty dollars a gallon. That Honestly, macadamia milk is
Speaker 1: what I feel like rich kids get with their babies
Speaker 1: back in just a buttery buttery milk. All I'm saying
Speaker 1: is that because there is no yes, chocolate can do
Speaker 1: different things than vanilla can do because of just the
Speaker 1: nature of the plant, right, Like orange tree can do
Speaker 1: more than an oak tree. Oak tree just standing there
Speaker 1: putting shading a yard. Yeah, yeah, trees fruits, oh I have.
Speaker 1: Somebody was like I found out that some cities, you know,
Speaker 1: people do like like try to say that, like the
Speaker 1: trees that are in cities should be like food bearing
Speaker 1: trees for like people in the population who are having
Speaker 1: like you know, food issues like food scarcity or whatever,
Speaker 1: or people who are in housed. There are a lot
Speaker 1: of cities that don't allow you to have fruit bearing
Speaker 1: trees in the city because for that reason, they're like, no,
Speaker 1: we don't want people to be able to that's wild.
Speaker 1: Like every tree, Like I get if you're an Oklahoma
Speaker 1: or like Colorado trying to grow an orange tree that
Speaker 1: makes no sense, but just have it like appropriate to
Speaker 1: where your climate is. People evil anyway, for the same
Speaker 1: way the oak tree can't do an orange tree that
Speaker 1: it does because of the nature of said plants. Vanilla
Speaker 1: is not going to do what chocolate does and vice. First,
Speaker 1: you see what I'm saying. I do see what you're saying.
Speaker 1: The reason I've never been a huge chocolate fan because, um,
Speaker 1: first of all, like every the first time I had
Speaker 1: like European chocolate, I was like, oh, this is all
Speaker 1: this is so much better because this is not what
Speaker 1: we have. Also, whoever put chocolate butter together, God bless
Speaker 1: God blessed that human being because that is fucking delicious. Um,
Speaker 1: I wonder why happens when you put vanilla and peanut
Speaker 1: butter together. Do you just throw up immediately or do
Speaker 1: you like I'm just saying, I'm just it's two competitively
Speaker 1: that some stuff don't work together. Chocolate and vanilla don't work. Listen,
Speaker 1: you ever the kid got neapolitan ice cream? My question
Speaker 1: is which flavor was always left in the container when
Speaker 1: you got neopolitan ice cream? What was the last one?
Speaker 1: Was the strawberry because my house was always strawberry. I
Speaker 1: feel like it's very based on who was in the house.
Speaker 1: Yeah yeah, I feel like after the divorce interesting, Yeah,
Speaker 1: I feel like my dad ate chocolate the fastest, and
Speaker 1: then when it was just my mom and I, the
Speaker 1: like the whole distribution was just different. Like you would
Speaker 1: just see it looked like, um, you know, like when
Speaker 1: you're playing music and you got a little icon with
Speaker 1: the levels in it. The race to the bottom just
Speaker 1: looked like that movement. So I'm trying to think of
Speaker 1: what was like last last. I think for us it
Speaker 1: was always um, the strawberry, But I can't say my
Speaker 1: mom and I loved it. Would buy you're one of
Speaker 1: those huge tubs with the handle on them. Yeah yeah,
Speaker 1: I think so. It was a plastic type with a
Speaker 1: red handle on it. My mom would buy that when
Speaker 1: I was a kid. And so because I remember as
Speaker 1: a kid not liking how chocolate ice cream tasted because
Speaker 1: it had a weird ass after taste. And even as
Speaker 1: an adult having tried very expensive chocolate ice cream and
Speaker 1: you know, gelatos and ship and being in like nice
Speaker 1: ass places traveling let world, I still get that weird
Speaker 1: ass after taste from a chocolate ice cream. I think
Speaker 1: sometimes chocolate cake, I think I like a lighter now
Speaker 1: I love a brownie. Brownie is a'm a jam because
Speaker 1: Brownie's for me seemed to be the right balance of
Speaker 1: chocolate to other to other things. But like chocolate cakes,
Speaker 1: I'm not always like a chocolate chocolate chocolate cake. That's
Speaker 1: too much. I need something else to like break this
Speaker 1: ship up? Can I offer up one extra thing? Try it?
Speaker 1: I don't think that when you go to other countries
Speaker 1: you get the good vanilla. I think that what's happening
Speaker 1: is the pinnacle of vanilla. We've already tastes and it's
Speaker 1: it's fine, and then you go to another country and
Speaker 1: you have their chocolate. What do you think the pinnacle
Speaker 1: of vanilla is? I think the the absolute best vanilla
Speaker 1: I've ever had was something that really brought out the
Speaker 1: flavor of the bean and it did compliment the other
Speaker 1: flavors that were with it. Because what what are your
Speaker 1: favorite um, just as an example, what's your favorite type
Speaker 1: of vanilla pie? I mean vanilla pie? Like, do you
Speaker 1: count cheesecake as like a cake? Do you count it
Speaker 1: as a pie? Do you count I'm trying to think
Speaker 1: of times we put pies with lots of vanilla flavor,
Speaker 1: when we put vanilla flavoring and cheesecake. Because you know how,
Speaker 1: you can have a chocolate pie. Yeah, you can have
Speaker 1: a chocolate pie. You have a chocolate pecan pie. You
Speaker 1: can have a chocolate pudding pie. Banana pudding is a
Speaker 1: very famous vanilla flavored situation. Bananas in it. There's been
Speaker 1: there's bananas in it, and sometimes those bananas completely overpower
Speaker 1: the vanilla. Oh I am the person that always picks
Speaker 1: the bananas out because I don't like bananas. I love plantains.
Speaker 1: That's that's for another day. That's wow, Wow, that's you
Speaker 1: heard it here right now, at minute whatever of this episode,
Speaker 1: plantains versus banatas is gonna happen. Oh you you know
Speaker 1: what our next episode, next episode plantains versus bananas. We're
Speaker 1: doing it. We're doing it. Please you ready? Please? Don't
Speaker 1: you're ready? You will set yourself up, you save yourself up.
Speaker 1: Come on, okay, come on, come with it. I don't
Speaker 1: think you're really ready to lose back to back. You're
Speaker 1: not ready to lose back to back. Your greatest failure
Speaker 1: was tomato with salsas tomato soode episodes ago. You're still
Speaker 1: clinging onto that older maam, that was not episodes I go, okay,
Speaker 1: don't do that, ma'am. Don't do that. You even have
Speaker 1: a topping. There's not that many vanilla toppings that go
Speaker 1: on to chocolate ice cream, But there's lots of chocolate
Speaker 1: toppings that pop pop pop pop pop all over that
Speaker 1: vanilla scoop. Okay, So you're saying that there's no vanilla toppings,
Speaker 1: not no, just not many. What if chocolate it's just loose?
Speaker 1: What if chocolate is just for the streets? Are you wait? Wait,
Speaker 1: what if chocolate No no, no, no no no no
Speaker 1: no no no no no no no no no no, no,
Speaker 1: no no no. You are not going to call my
Speaker 1: delicious mocha, my delicious dark, my delicious milk. You're not
Speaker 1: gonna call all of my chocolate's hose. That's not what's
Speaker 1: gonna have. Just saying that it had to be so
Speaker 1: versatile because it could not focus. We need to sit
Speaker 1: down and pray for you. You're loos you're playing your
Speaker 1: basic vanilla. That's what we need to do. What if
Speaker 1: chocolate is doing all of this because it couldn't there's
Speaker 1: no refinement. Okay, maybe it's all Maybe it's giving you.
Speaker 1: Maybe it's McDonald's. Okay, maybe it's McDonald's. Maybe it's just
Speaker 1: you know, you need you need to slow. You need
Speaker 1: to slow. You need to slow, or you're going right
Speaker 1: now because you're about to crash. You're about you as
Speaker 1: someone who was the tomato soup. You sala the tomato
Speaker 1: soup right now because chocolate I know, I know, chocolate
Speaker 1: is still chocolate. I'm not finished it up and say
Speaker 1: that I listen, sausa will never be tomato soup. Okay,
Speaker 1: always be doing all of this out here. When you
Speaker 1: say when you say that what if chocolate is McDonald's,
Speaker 1: please remember, please, please please remember what what flavor of
Speaker 1: mcflury is and is only and then you just add stuff.
Speaker 1: It's like a blizzard at Dairy Queen. It's a base.
Speaker 1: It's giving. What it can do is it can give
Speaker 1: you other things, or it could just be an ice cream.
Speaker 1: One of the first things you ever when the first
Speaker 1: time as a child that you was able to use
Speaker 1: the machine, from the first time you saw ice cream
Speaker 1: cone coming out of machine, it was either it was
Speaker 1: vanilla or or vanilla, chocol squirrel. But it was vanilla
Speaker 1: day one, baby, Vanilla been here since you had teeth.
Speaker 1: That's that's simply it was vanilla or chocolate or the swirl. Hey,
Speaker 1: oh you your machine had three novelsulations. Look at God
Speaker 1: and look look, I know what you tried to do.
Speaker 1: You had to get me to go off the rails.
Speaker 1: And it's not gonna because the rails are fine and established.
Speaker 1: All I'm saying is you are really coming at me
Speaker 1: like you own Hershey's, like you own Lindor, like you all.
Speaker 1: It don't mean nothing to me. No made me name
Speaker 1: me one of the vanilla companies. Go ahead, what do
Speaker 1: you mean? What do you mean? What do I mean?
Speaker 1: You just started rattling it off chocolate companies. Tell me
Speaker 1: those great, beautiful, powerful empires of vanilla. What mat of gascar? Baby?
Speaker 1: The country is there? You said, empires? That is there?
Speaker 1: Chep McCormick. Okay, that who's out here giving you vanilla?
Speaker 1: But this is the thing I named chocolate companies you've
Speaker 1: never had. You've know you can buy vanilla beans right
Speaker 1: and do whatever you need in your life. You can't
Speaker 1: go pick up a bag of ca cow beans. That's
Speaker 1: not happening. You got the process this. You just can't
Speaker 1: show up and be like, hey, let me get someone,
Speaker 1: Let me get that pod, Let me get the giant
Speaker 1: bean and get the seeds out. Dry these big dry
Speaker 1: these seeds out in them. Add sugar, because what you
Speaker 1: have to remember is that you've never had chocolate in
Speaker 1: its pure fawn. Chocolate is not sweet. It's not about
Speaker 1: being sweet. It's about being delicious. It's about being and
Speaker 1: they ad and it's ad and all they do is
Speaker 1: add sugar to it. When may do something with a
Speaker 1: vanilla bean and confused with a cream, you know you
Speaker 1: can have a vanilla flavor you ever had. You're at
Speaker 1: Baker's chocolate, the bitter sweet. No, no, no, Baker's chocolate
Speaker 1: just the big brick of chocolate. Yeah. But the thing
Speaker 1: is Baker's chocolate is actually the true form of chocolate
Speaker 1: because there's no sugar in it. Well remember then other
Speaker 1: episode of Roseann where DJ been into Baker's chocolate. He's like,
Speaker 1: She's like, yeah, I trying to tell you six times.
Speaker 1: So what I'm saying is chocolate in its raw form,
Speaker 1: it's not good to push sugar in it. That's simply
Speaker 1: not true. Have you had plain chocolate? I have had
Speaker 1: plain chocolate, and I'm also I've also had the darkest
Speaker 1: of dark chocolate from they still put sugar in it. No,
Speaker 1: I know, but that that one when you go to
Speaker 1: like Ecuador, you go to these countries that do so
Speaker 1: for you to produce point you had to go to Ecuador.
Speaker 1: I didn't have to go to Ecuador. I'm simply saying
Speaker 1: that at every level of putting sugar in chocolate all
Speaker 1: the way to no sugar, it was fire all the
Speaker 1: way to no sugar. So from no sugar all the
Speaker 1: way to just sugar, chocolate is dope and it's useful
Speaker 1: if it's useful. If it was dope, how come nobody
Speaker 1: if it was dope chocolate with no sugar, Why is
Speaker 1: that not something you can really other than that big
Speaker 1: gass brick or Baker's chocolate, which also looks stepped on
Speaker 1: No one's because like they're like because dark chocolate, because
Speaker 1: they've given us dark chocolate when there's milk chocolate and
Speaker 1: all these things. Right, the dark chocolate is chocolate that's
Speaker 1: not had, that has no milk in it. Is that
Speaker 1: what dark chocolate is like? No dark chocolate has less sugar,
Speaker 1: almost no ingredients like that. When you see the percentages
Speaker 1: of of like the cocao in it, that's when you
Speaker 1: know it's like truly not only just quality, but also
Speaker 1: healthier for you because there's almost no ingredients at all.
Speaker 1: The only ingredient will be what they put in it
Speaker 1: with the mix. So if you have like a macha
Speaker 1: dark chocolate, you'll read it and it will say, like
Speaker 1: the bitter sweet chocolate, the macha green and cane sugar
Speaker 1: will usually be like one of the last ingredients, which
Speaker 1: means they put the least of that in there. They
Speaker 1: let these people put grass in its chocolate. You can
Speaker 1: put anything in chocolate. Yeah to say grass, I've had
Speaker 1: it and they made it very good. It's grass. It's
Speaker 1: very complicated to make, but taste like fresh line. Because
Speaker 1: your vanilla is like a platform. You said it yourself
Speaker 1: making money off. Okay, I'm not making no money off
Speaker 1: it is by Eila. You're not making no money is vanila?
Speaker 1: So you're making money of this chocolate? Hey, Then vanilla
Speaker 1: in general is like a carrier. It sits. It's a platform.
Speaker 1: It's like an elevator floor. A chocolate is the whole house.
Speaker 1: It's the whole house you're in. But vanilla can be
Speaker 1: at Listen, when you look at these specialty flavored ice creams,
Speaker 1: chocolate is not always the base because if you put
Speaker 1: a bunch of stuff on chocolate ice cream, it's just
Speaker 1: tastes like chocolate ice cream, right, But vanilla. Throw a
Speaker 1: little caramels sroling it, throw a little foxx w hey
Speaker 1: do both. You're an American. Nobody can stop you. You're
Speaker 1: You're awful, so out here throwing all kinds of things,
Speaker 1: and this ice cream right because it's it's a collaborator. Okay.
Speaker 1: Chocolate is a bully. It's pushing all other flavors out
Speaker 1: of the way. This is wild. Hey, I'm telling you
Speaker 1: as someone who's been where you are right now. This
Speaker 1: is a mirror. Okay, I'll try to help you the
Speaker 1: way you try to help me. Chocolate is a bully, Okay.
Speaker 1: It's send up, melting in your hands, getting all over
Speaker 1: your face, making you look like that you ain't a
Speaker 1: college graduate. All right? Why are there's so many chocolate
Speaker 1: candies and there aren't that many vanilla candies. We've already
Speaker 1: established the bars because of the nature of the plant
Speaker 1: for the same reason that there's orange juice and not
Speaker 1: pine juice. There's no flower like, there's no you get
Speaker 1: juice out of fruit. We're not asking plants that don't
Speaker 1: have fruit to be juice. Wait, what was that apple
Speaker 1: juice versus you're saying that there's no vanilla bars, and
Speaker 1: there's no vanilla bars because of the nature of vanilla.
Speaker 1: And now I'm asking why there's no vanilla loot there's
Speaker 1: no vanilla eminem's. There's no vanilla you know what I'm saying,
Speaker 1: like loose candies, because it is a flavor that comes
Speaker 1: from it's a it's think of it like like a herb.
Speaker 1: Because it's a plant. You do a flavor, so like
Speaker 1: your bay leaves are regano's stuff like that. No one,
Speaker 1: So you're not going to get the same thing out
Speaker 1: of vanilla that you get at of chocolate because of
Speaker 1: the nature of the plant. You can't get like you
Speaker 1: can't squeeze vanilla and get oiler, Like you can't get
Speaker 1: oil out of every they can get sybeing oil. You know, carnola,
Speaker 1: I still don't know what a carnola is, but I've
Speaker 1: never met a caranola. I've never seen her in the streets.
Speaker 1: I've never seen her out here working, but she do
Speaker 1: she does, she does what she does right, Yeah, but
Speaker 1: also sessami oila what a tiny seed? What a giving
Speaker 1: us flavor? Giving us flavor? Bro Like, Like, I remember
Speaker 1: the first time I had something with sesame oil and
Speaker 1: I was like, I think that that that must have
Speaker 1: been the devil because that was just too much flavor
Speaker 1: hitting me all at once. That was insane. And you've
Speaker 1: ever eating a sesame seed, it didn't give you all
Speaker 1: of that. No, No, I've had everything bagel and it
Speaker 1: tastes like nothing. Nothing. So the fact that like they're
Speaker 1: really out here, they were like, listen, we've got these
Speaker 1: tiny as seeds. We're gonna on this planet. We're gonna
Speaker 1: do something out here. What I will offer up, though,
Speaker 1: is to your point of think of it as an herb.
Speaker 1: There are herbs that can be candied that that are that.
Speaker 1: We have mints. A mint as a herb, right is
Speaker 1: a mentor your there's vanilla candy, you know, there's I
Speaker 1: know there's vanilla candy. I'm asking you to offer up
Speaker 1: what vanilla candies stack up to the all the chocolate
Speaker 1: candies that are out there. I'm not saying why aren't
Speaker 1: they any I'm saying, what do you think is a
Speaker 1: good vanilla candy? Honestly, my favorite candy is Reese's Pieces.
Speaker 1: Oh why would you tell me? Why? Why would you
Speaker 1: offer it up on camera? It used to be butterfingers
Speaker 1: was a snicker and then kill me right now? And
Speaker 1: then I just got to the source where I was
Speaker 1: just like, I just want peanut butter. That's all I want.
Speaker 1: So now my favorite candies, recent pieces, I will I
Speaker 1: will throw it out there one more time because I
Speaker 1: feel like I didn't quite get my question answered from before. Um.
Speaker 1: You know, we both agree that we had chocolate in
Speaker 1: all of its forms here and it wasn't until we
Speaker 1: either traveled abroad or have the chocolate from abroad that
Speaker 1: we're like, wow, this is it? Right? Um, I'm asking
Speaker 1: why you think that the vanilla that we have isn't
Speaker 1: better in other places? Like I like, you know, I'll
Speaker 1: offer it up extend the olive branch. I've never had
Speaker 1: Madagascar vanilla, but I also haven't had any vanilla that
Speaker 1: was better than the vanilla I grew up with. And
Speaker 1: that's where the refinement is is bumping me. Because you
Speaker 1: talk about refined sophistication, can't be everywhere, can't be doing everything,
Speaker 1: but then when it's doing any other thing, it tastes
Speaker 1: just like it did when it was doing the other stuff. Wow.
Speaker 1: So did you ever have the vanilla titzero? I did
Speaker 1: when It's Roll came up with flavors, and I can't say,
Speaker 1: citser Roll don't do chocolate that great, So I was
Speaker 1: not impressed, but I can't tell you it was the
Speaker 1: strawberry one that they did. The strawberry, the orange is
Speaker 1: pretty good, banging. I think czer Role has has really
Speaker 1: just missed the mark, like should have been flavors the
Speaker 1: whole time, have been flavors the whole time. I would
Speaker 1: agree with that. I have no problem all bring up
Speaker 1: that not every chocolate company is doing chocolate to the
Speaker 1: to the degree that it deserves, you know, But I
Speaker 1: just I just don't know what vanilla is doing. I
Speaker 1: feel like vanilla is the flavor of the seventeen hundreds.
Speaker 1: You know, it's just it's it's time is past. I
Speaker 1: don't think it's time has passed. I think it's still
Speaker 1: giving us because it's like, you know, we've got vanilla fudge.
Speaker 1: We got the vanilla candies, you know, little cream savers.
Speaker 1: That's vanilla vanilla fudge. I was surprised about it. Also,
Speaker 1: I realized vanilla is like fudges too much for me sometimes,
Speaker 1: so I can always get down with fudge. Now, is
Speaker 1: every fudge chocolate? No, you can have like the toffee not.
Speaker 1: Ye have different flavors of fudge. I fudge had to
Speaker 1: be chocolate. Um. And so I went to college with
Speaker 1: a lot of white women, and they were like, oh, no, girl,
Speaker 1: you cany fudge any um, because there's peanut butter fudge.
Speaker 1: You've been peanut butter fudge, You've had peanut butter fudge.
Speaker 1: I just assumed that there was a little bit of
Speaker 1: chocolate in it. Now I can say, I don't know
Speaker 1: what the hell fudge is. Truly. Fudge just seems congealed,
Speaker 1: like congealed of the thing that you're eating. I think
Speaker 1: there's condensed milk in it. I think it's there's a
Speaker 1: thing fudge different. I haven't peppermin fudge all kinds of
Speaker 1: fudge because you know, we've all been to a mountain
Speaker 1: town um and been to a Oh my god, I
Speaker 1: just had the word for it. General store. But yeah,
Speaker 1: I'm just saying that, like, no, there's not a lot.
Speaker 1: I don't know, there's a lot of mainstream out here
Speaker 1: every day. Vanilla candies, No, that's not a thing, while
Speaker 1: chocolate is everywhere. Maybe it's the demand and they have
Speaker 1: to up the supply. Are you talking about chocolate, Yeah,
Speaker 1: I think that vanilla maybe that's just not in demand
Speaker 1: like that. So then they get by how they can
Speaker 1: get by. You have to get it how you live,
Speaker 1: as they say, so you're you know, in the streets,
Speaker 1: and if anybody's in the streets, it's chocolate. Vanilla is
Speaker 1: a flavor. Chocolate is a thing. Get that. Nope, I
Speaker 1: will not let you do this. This is a conspiracy theory. Start.
Speaker 1: This is like, no, vanilla is a flavored. Chocolate is
Speaker 1: a thing, all right, and it's not a thing from
Speaker 1: this world, and it's an inside job. You can find
Speaker 1: the real original chocolate at Area fifty two. That's the
Speaker 1: area they don't tell you about. Nah na na na.
Speaker 1: What I'm saying for the same way that like, in
Speaker 1: the same way that mint can't be a bar m hmm.
Speaker 1: Mint doesn't do whatocolate does. But you're not out here
Speaker 1: attacking mint, because other people have not had the audacity
Speaker 1: to compare mint and chocolate. They'll put in chocolate. You
Speaker 1: know what I'm saying, I'm comparing flavors. You are trying
Speaker 1: to compare carriers of the flavors bars, cakes, ice cream.
Speaker 1: So I'm talking about the flavor I'm I'm just saying,
Speaker 1: I'm proving that there is a better flavor by where
Speaker 1: it goes and what it can do. And how many
Speaker 1: people wanted to say that, because it can, because it
Speaker 1: has a bigger distribution, because of the nature of the
Speaker 1: plant of because of what can what it can become.
Speaker 1: I'll make a full plain flavor argument right now. Okay.
Speaker 1: In a chocolate milkshake and a vanilla milkshake at a diner,
Speaker 1: mistake that I've often see. I often see it happen.
Speaker 1: I've had it happened to me throughout my entire your life.
Speaker 1: When you get a vanilla milkshake, the ratio of milk
Speaker 1: can be off, and it can easily be off because
Speaker 1: vanilla is a carrier. The distribution of milk and chocolate
Speaker 1: in a chocolate shake is much harder to mess up
Speaker 1: because if you put too much milk in a chocolate shake.
Speaker 1: It's not even gonna look like a chocolate shake. It's
Speaker 1: gonna look like a dirty milk. You know, you're saying
Speaker 1: just because vanilla and milk are both white. No, No,
Speaker 1: I'm saying what what I've had happened to me in
Speaker 1: my life has been milkshakes, whether they were chocolate or vanilla.
Speaker 1: The vanilla sometimes it can't over even overpower the milk. Now,
Speaker 1: I'm just drinking some cold milk with some ice in it,
Speaker 1: with a little bit of vanilla flavoring. So because you've
Speaker 1: been to a diner owned by some cheap motherfucker's who
Speaker 1: bought cheap ass ice cream or thought that somebody wouldn't
Speaker 1: otis because they didn't put enough vanilla ice cream in
Speaker 1: to this milkshake. This is vanilla's fault because I've had
Speaker 1: some very amazing vanilla milkshakes. But honestly, my milkshake of
Speaker 1: choice is strawberry or cookies and cream or or have
Speaker 1: you been to the Chick fil are one the frost
Speaker 1: lemonade or a mint cookies and cream shake? Hm. I
Speaker 1: mean the fact that you're not saying vanilla is a
Speaker 1: bit tell. I've said vanilla, and I also said other
Speaker 1: things that I like because one, I'm not always a
Speaker 1: milkshake person. Okay, do you know what I love? I
Speaker 1: love a blizzard from Dairy Queen. But yeah, it's all
Speaker 1: I'm saying is that I'm not trying to win here
Speaker 1: real real quick. I'm so sorry. I'm just because I
Speaker 1: also know we have to wrap up so your mind.
Speaker 1: You know how at Dairy Quayd they're supposed to flip
Speaker 1: the blizzard upside down to shop and there's nothing like
Speaker 1: when it falls out, because the cashier and the driver
Speaker 1: just looking at it all the ground and then they
Speaker 1: gotta go do another one. But it's like when the
Speaker 1: confidence that they flip it and it almost never falls out.
Speaker 1: So then when it's a little too thin and they go,
Speaker 1: well that's why you ever seen in the British baker
Speaker 1: each other like, oh, your meringue is good if you
Speaker 1: can turn it over above your head and it doesn't
Speaker 1: fall out. And I'm like, why are we testing this
Speaker 1: that way? It doesn't have to be the head. Yeah,
Speaker 1: it doesn't have to be your head. I would test
Speaker 1: it over a trash can, Like why is it because
Speaker 1: you see him just like looking up at it, like
Speaker 1: I hope it doesn't fall out. What the fund is
Speaker 1: wrong with you? You're on your international television do you?
Speaker 1: You must trust you a lot? Are you touch these
Speaker 1: peaks to let me pop in like this. I know
Speaker 1: that a lot of people are going to disagree with me,
Speaker 1: but that's because we all love a chocolate a chocolate bar.
Speaker 1: You know it wasn't you know, Charlie and a vanilla
Speaker 1: factory that didn't happen. So I understand that people have
Speaker 1: a place in their hearts for chocolate. I didn't expect
Speaker 1: to win this, okay, I just wanted to have the discussion.
Speaker 1: So listen. I'm Jola say slow okay. On the things
Speaker 1: d U l c E S l O A N
Speaker 1: on all of the social media platforms that make you
Speaker 1: question your self esteem. And this is my friend, my cohort,
Speaker 1: my body, Josh Johnson and you can find me on
Speaker 1: all the stuff at Josh Johnson Comedy, TikTok YouTube, all
Speaker 1: that stuff. Hit me up on Instagram. Let us know
Speaker 1: in the comments of these videos they get posted. What
Speaker 1: you think and feel free to let us know what
Speaker 1: you'd love to hear us talk about next. If there's
Speaker 1: a classic duo that you think one's better than the other.
Speaker 1: If there's a classic rivalry that you want to get
Speaker 1: our thoughts on, you'll just let us know. But we
Speaker 1: appreciate you listening. We hope you had fun listening, and
Speaker 1: I hope you have a great day into the weekend.
Speaker 1: Him listen to hold Up on the I Heart Radio app,
Speaker 1: Apple podcast, or wherever you get your podcasts.