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Speaker 1: But I had dinner with some people over the weekend,

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Speaker 1: and we've done had dinner before. It was, I guess

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Speaker 1: more of like a business setting kind of thing, and

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Speaker 1: it was the thing that you do when you eat

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Speaker 1: with people. And it was like, hey, do you want

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Speaker 1: to order some stuff? And then we'll all try you

7
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Speaker 1: know what I mean? Like not that share. It's more

8
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Speaker 1: of like a romantic thing, I think. But it was like, hey,

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Speaker 1: what if we get a bunch of things and we

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Speaker 1: all eat it? Say hey, Fred, what don't you like?

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Speaker 1: And I generally think I'm not all that picky, like

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Speaker 1: I'll eat a lot of different things, okay, But as

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Speaker 1: I started to list the things I don't want, I

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Speaker 1: realized that I am picky in a strange way.

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Speaker 2: And I, you've been listening for a while, you know this.

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Speaker 1: I don't want any kind of meat that looks like

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Speaker 1: it did when it was alive.

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Speaker 2: Okay, okay.

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Speaker 1: So like, for example, there was branzino and they didn't

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Speaker 1: have the head on it, but essentially they cut the

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Speaker 1: head off, they leave the tail on. They cut the

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Speaker 1: thing in half and then it's like a butterfly branzino

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Speaker 1: and it still sometimes has little bonies in it and

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Speaker 1: stuff it might taste delicious.

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Speaker 2: I don't know.

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Speaker 1: I didn't need the tail on it, and I don't

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Speaker 1: need the head. And I know that they are yours

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Speaker 1: listening right now and people going, hey, dude, go from

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Speaker 1: the Mediterranean. Hey, you're missing out. It's delicious. You know,

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Speaker 1: fish with a head on it is good. I don't

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Speaker 1: need to look in the eye at the fish. It's

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Speaker 1: a weird thing to ask the server though, you know, hey,

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Speaker 1: does is that fish gonna have the head on it?

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Speaker 2: You know what I mean?

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Speaker 1: Like, it's a strange thing, especially when you're trying to

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Speaker 1: act cool kind of or act chill. And then it

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Speaker 1: was like why don't like eel? They didn't have a

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Speaker 1: eel on the menu. But then it kind of became

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Speaker 1: a top. It came like what don't you like and Calamari?

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Speaker 1: Don't comm at him with calamary.

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Speaker 2: I don't understand Kalamory. I don't get it. Oh yeah, yeah,

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Speaker 2: you don't get it. I don't get Calamoria. I don't

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Speaker 2: understand why it's necessary.

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Speaker 3: For me too, because now I'm thinking, like this could

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Speaker 3: be a rubber brand just in matter.

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Speaker 2: That's what I mean, Squid, I'm sorry.

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Speaker 1: The texture of squid on its own is gross and

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Speaker 1: then so okay, So then we just go deep fry

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Speaker 1: it because that's more palatable to a lot of people. Fine,

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Speaker 1: but then deep fry a vegetable and give it to me.

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Speaker 1: I don't need it. It's I don't get it. And

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Speaker 1: then somebody we had this conversation because kalamari was on

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Speaker 1: the menu. I'm like, I don't like the way it smells,

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Speaker 1: I don't the texture, I don't like. I don't get it.

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Speaker 1: Go ahead and order I don't want it. I'm not

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Speaker 1: having it. And then people dip it in.

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Speaker 2: Marinara or whatever.

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Speaker 1: It's like, well, then now we're tasting now it's fried marinera.

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Speaker 1: What is the purpose of the calamari even at all?

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Speaker 1: Why is it even there? Have you had it in

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Speaker 1: strips deep fried air and then get that in calamari

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Speaker 1: and then I get my deep fried in my air.

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Speaker 1: I don't know if I've had it in strips, I

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Speaker 1: don't If it's on the menu, you guys always order it.

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Speaker 1: It's wonderful, have ad it. It's just I'm not going

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Speaker 1: to partake. I've never said don't get it. Go ahead

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Speaker 1: and be in best. You don't let us get interested.

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Speaker 1: You did, We're forbidden eels a texture thing for me.

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Speaker 1: But then after a little while, I'm like, I guess,

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Speaker 1: I guess I am kind of picky. Now if someone

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Speaker 1: had ordered it, I wouldn't have said a word. I

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Speaker 1: just wouldn't have eaten it. Oysters. I like oysters, except

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Speaker 1: I got sick not that long ago after eating oysters.

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Speaker 1: I can't confirm that it was from the oyster, but

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Speaker 1: I have that now I have the association, you know,

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Speaker 1: where it's like, yeah, now I see them and I'm like, oh,

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Speaker 1: I was really sick for two or three days after.

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Speaker 1: I bring this up because you GOV has they guess

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Speaker 1: they surveyed a bunch of people and they have the

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Speaker 1: list of the most hated foods. This is some people

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Speaker 1: hate anchovy's, liver, sardines, and oysters. Strong or slimy flavors,

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Speaker 1: weird textures are the main deal breakers. Most people say

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Speaker 1: they've warmed up to something if they used to hate,

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Speaker 1: so the opinions can change. But anchovy's, liver, sardines, oysters

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Speaker 1: most dislike foods. Do you guys have any eight, five, five, five, nine, one,

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Speaker 1: one three five You can context the same number? Do

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Speaker 1: you guys have any food stuff where it's like I'm

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Speaker 1: just I'm not. I'm not gonna enough for Calin just

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Speaker 1: gets cows anything cow that was like once a cow.

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Speaker 4: Yeah, And I don't get I don't get can tuna

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Speaker 4: or like bag tuna, like no one's ever like, oh

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Speaker 4: it smells like tuna in here, and that's a good thing.

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Speaker 4: Why do you want to eat something that smells like that?

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Speaker 2: That's fair? Okay, thank you, that's fair.

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Speaker 1: However, prepared European like tinfish, like or if you go

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Speaker 1: to Spain or you go to Portugal that somehow that's

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Speaker 1: pretty good.

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Speaker 4: My boyfriend eats tin fish and it's actually like his

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Speaker 4: biggest run flag.

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Speaker 2: Really yea.

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Speaker 1: Some of it's like super high quality and really good.

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Speaker 1: But I would agree that the smell is not is

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Speaker 1: not ideal.

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Speaker 4: I don't want to eat anything that smells like I

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Speaker 4: don't want it to smell like.

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Speaker 2: But any hardlines on food like we okay.

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Speaker 5: Sushi, I know that's so popular. I don't like sushi,

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Speaker 5: you know, I guess I hate anything. I eat everything

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Speaker 5: that comes to my face, but no cold shrimp. No

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Speaker 5: cold shrimp. I don't like the little seaweed thing in there.

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Speaker 1: Cold shrimp is typically cooked, not at a sushi restaurant,

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Speaker 1: but like the cold the cold shrimp they bring like

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Speaker 1: for shrimp cocktail has been boiled.

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Speaker 2: I'm not dipping it in what is that the cocktail sauce.

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Speaker 2: I'm not dipping it in there. I don't like that.

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Speaker 5: I need like like colked shrimp, like put it with

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Speaker 5: rice and stuff like make it yummy.

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Speaker 2: It's just cold. I don't like cold.

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Speaker 1: Oh that's the yeah, the coldness is not cute. Okay,

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Speaker 1: all right, Jason, surely you have a lung.

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Speaker 2: I do I do. I don't like onions, raw onions.

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Speaker 2: I don't like that.

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Speaker 6: I don't like barbecue sauce of any kind or anything

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Speaker 6: that tastes like barbecue sauce or barbecue flavored or like

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Speaker 6: smoked that. I don't like runny eggs, Like my eggs

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Speaker 6: have to be shaped and formed like an omelet. They

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Speaker 6: can't be like all floppying all over the place. I

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Speaker 6: have to have compact shaped eggs.

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Speaker 2: Okay, so over hard then is the way you would?

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Speaker 6: Yes, I will not eat anything off a bone, not.

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Speaker 1: A bit that could that That comes back to the

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Speaker 1: thing where if it looks like its original form, like

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Speaker 1: it's a little tactile for me, Like I like wings,

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Speaker 1: But every now and again you're eating a wing, I'm like,

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Speaker 1: what is this?

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Speaker 3: What?

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Speaker 2: What did I just what is it? Like? This looks

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Speaker 2: like it shouldn't be here, you.

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Speaker 6: Know, And then you're like you have to like pick

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Speaker 6: the bones apart to get the meat out of it.

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Speaker 2: Like it's so yeah, not for me, and you don't

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Speaker 2: look good while you're doing it, anyone.

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Speaker 1: Just know, I like, I like slightly overcooked chicken, Like

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Speaker 1: like chicken that's borderline. I know you're supposed to be

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Speaker 1: one hundred and sixty degrees or whatever's supposed to be.

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Speaker 1: But if I need like a little firmer firmness to

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Speaker 1: my chicken, because chicken, that's like right there. The texture

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Speaker 1: can be a little like a little I don't know,

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Speaker 1: like a little slimy almost.

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Speaker 2: So you like fried hard? You want your wings fried hard?

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Speaker 2: Why not?

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Speaker 5: No?

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Speaker 2: I don't want them.

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Speaker 1: No, you have the wings I mean, like a chicken

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Speaker 1: breast like you grill it like you grill it like

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Speaker 1: grill it.

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Speaker 2: It needs to be cooked.

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Speaker 6: I always overcook it because I'm afraid of undercooking, so

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Speaker 6: I make sure it's like.

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Speaker 3: Yeah, well that's that's too Kiki Macha. I get it

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Speaker 3: away from me. I don't want it.

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Speaker 1: That's as much as that's showing up every day.

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Speaker 2: It's like, hey, Macha for the table, you know, like that.

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Speaker 3: It's not it's the new pumpkins spice. Get it away

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Speaker 3: from me. I don't want to try it. I tried

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Speaker 3: to get it there. People are like, oh, it's so healthy.

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Speaker 3: I tried it for a while. I really tried it,

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Speaker 3: and I agree with you.

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Speaker 2: I couldn't do it.

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Speaker 1: Why are we doing this like now, y'all just doing

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Speaker 1: stuff now, Jackie, we talked about this late late last week,

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Speaker 1: I guess.

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Speaker 2: But cottage cheese for.

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Speaker 7: You, Jackie, yep, that's an absolute path.

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Speaker 3: For me.

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Speaker 2: I don't understand why it's all curdly and everything. It

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Speaker 2: should not be edible.

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Speaker 1: Yeah, I mean it tastes like cheese, which is fine,

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Speaker 1: But I agree with you, like, what's up with the texture.

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Speaker 2: I don't get it. It's gross. Same thing looks like

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Speaker 2: mozzarella sticks for me too.

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Speaker 5: I don't get it.

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Speaker 2: You see mozzarella stick.

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Speaker 1: I do get because now talk about something, you take

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Speaker 1: something great deep fry to make it greater then dip

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Speaker 1: it in marinera to make it greater.

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Speaker 2: Now we got greatness, so that makes it sense.

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Speaker 7: But that's the same like Calamari, though cala maris pretty great.

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Speaker 1: Yes, low ocean, and it wasn't slimy to begin with,

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Speaker 1: and it wasn't reading.

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00:08:07,440 --> 00:08:10,960
Speaker 2: I don't you don't need Thank you, Jackie.

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Speaker 7: I have an icy.

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Speaker 2: Glad you called.

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Speaker 1: Now this is an interesting one. Whoa, hey, Kylie, how

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Speaker 1: you doing?

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Speaker 3: Hi good?

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Speaker 7: How are you guys?

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Speaker 1: Hi?

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Speaker 2: Kylie?

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Speaker 1: Weird food for you? You're not, You're not. You're just not

201
00:08:20,720 --> 00:08:21,240
Speaker 1: gonna do it.

202
00:08:22,560 --> 00:08:27,480
Speaker 7: I don't understand raw corn like what you know, like

203
00:08:27,560 --> 00:08:31,440
Speaker 7: corn on the cob, corn in salsa. I don't if

204
00:08:31,440 --> 00:08:32,559
Speaker 7: it's not a tortilla.

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Speaker 1: I don't want oh icee so like ground up corn

206
00:08:36,040 --> 00:08:38,960
Speaker 1: turned into something else like a bread or a chip

207
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Speaker 1: or something.

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Speaker 2: But you don't need like the kernels.

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Speaker 7: Is what you're saying, right, It like goes in the

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Speaker 7: same way it comes out and there's no personal value.

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Speaker 2: Why are we studying that?

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Speaker 1: By the way people say that, I'm like, I'm not

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00:08:51,840 --> 00:08:54,000
Speaker 1: really looking that hard at what's coming out.

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Speaker 2: If you even take a gander, you'll know you have

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Speaker 2: you need to take a gander. Well, that's necessary. I

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00:09:01,640 --> 00:09:03,280
Speaker 2: don't need to want to be proud of myself.

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Speaker 1: No, I'll take a glance to see if we're like,

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Speaker 1: you know, if the form is right, because that's if

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Speaker 1: you're drink it of water and you you know your nutrients.

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Speaker 1: But like if you're digesting things. Probably, but I'm not like, oh,

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Speaker 1: look there's lunch. No, you guys are gross for that.

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Speaker 1: Thank you, Kylie. Have a good day too, Sierra. Hi, Siera,

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Speaker 1: good morning, good morning? Hi? What is it for you?

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Speaker 1: Food stuff? You're you're not having it?

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Speaker 7: I can't stand peas and lama babies.

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Speaker 1: Yeah, my mom's saying, pea lady either what's up with?

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Speaker 1: What's up with peas? What's your issue with them?

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Speaker 3: It's the mush, the texture is I don't like that.

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Speaker 2: The texture? You don't like that? Okay, okay, well, thank you, Sierra.

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Speaker 2: Have a good day. What'd you call I?

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Speaker 5: So?

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Speaker 3: Gino?

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Speaker 2: You know, here's another one, gino? Hi, geno, Hey, how's

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Speaker 2: it going? Good morning?

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Speaker 1: You know, and your culture or where you're from or

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Speaker 1: where you eat, maybe there's this is a regular occurrence.

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Speaker 1: But you're about to tell me, you bless you that

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Speaker 1: you don't like something that that we don't. This is

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Speaker 1: not showing up all the time, but what is it

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Speaker 1: for you?

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Speaker 7: So all my friends and family love langua tacos.

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Speaker 6: Yeah, they already give me a right time because I

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Speaker 6: don't speak Spanish, but I'm like the darkest, darkest Mexican.

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Speaker 2: But it's disgusting, man, the taco there, tongue tacos, it's

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Speaker 2: telling Lingua.

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Speaker 7: Yeah, okay, I much saucer or lemon you put on it.

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Speaker 7: I'm not I'm not eating. I won't do it.

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Speaker 1: And if you go to like an authentic Tacorea, they'll

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Speaker 1: they'll always have them, and people see they must they

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Speaker 1: must love them.

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Speaker 7: You know, your friends and your cousins will trick you

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Speaker 7: and they'll be like, eat this paco and you won't

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Speaker 7: see what there's so much stuff on it.

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Speaker 1: And I won't do it.

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Speaker 7: I'm inspecting the taco every day.

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Speaker 3: I won't do it.

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Speaker 1: You're not falling for that trick. You're not fall with

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Speaker 1: the langue and the taco trick. I feel you. Thank you, Gino.

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Speaker 2: Have a good day, all right?

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Speaker 1: Yes, that's another one, like like you might be listening now, going, hey,

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Speaker 1: Fred and Gino, those are delicious like they taste really good.

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Speaker 2: What do you care like? You can't it's chopped up?

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Speaker 2: What do you know like? Just eat it, enjoy it.

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Speaker 2: You know you're you're too much in your head about it.

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Speaker 2: I don't eat it. I don't. I'm not injured. I'm sorry.

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Speaker 1: I guess I'm gonna get more lingua for you. You know,

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Speaker 1: I'm gonna go my whole life, but I'm just not.

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Speaker 1: I'm just not going to happen because I I don't.

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Speaker 1: It's just too no, no, no, it's too no anything

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Speaker 1: else for you, Caitlin, I feel like everyone else listened

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Speaker 1: a whole long thing.

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Speaker 2: You got the cows. You know I don't want of

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Speaker 2: a cow. Salmon is too fishy for me.

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Speaker 4: I wish I liked it because it's healthy, but I

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Speaker 4: was scarred by a bite of salmon a long time ago.

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Speaker 4: You had no cooked fish. But I'm pretty easy. Other

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Speaker 4: than that, I'm now learning like I thought I was picky,

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Speaker 4: but I don't think I.

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Speaker 1: Am, because I really thought like I could always find

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Speaker 1: somebody to eat, no matter where I say, find somebody

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Speaker 1: eat on fine. I've never been to a restaurant where

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Speaker 1: I just can't eat anything.

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Speaker 2: I've never been to a restaurant where I haven't anything.

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Speaker 1: I haven't missed me neither, because wherever you go, they

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Speaker 1: gotta have a full breakfast face.

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Speaker 3: That's right.

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Speaker 2: Gotta on red shoe next