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Speaker 2: All thanks to Live Dation.

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Speaker 1: Tickets are on sale now at ticketmaster dot com for

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Speaker 1: all shows running December thirtieth through January third, and March

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Speaker 1: sixth through the twenty eighth site. These are the radio

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Speaker 1: blogs on The Fresh Show anight.

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Speaker 2: It's like running in our diaries, except we say them alive.

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Speaker 2: We call them blogs. I'm going to take this one.

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Speaker 1: I want to talk about something that's important, that's plaguing

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Speaker 1: plaguing me right now. Obviously timely too, because people are

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Speaker 1: talking about love and commitment.

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Speaker 2: I'm familiar, the engagements and things beautiful Time Deer blog.

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Speaker 1: When you cook chicken, do you find yourself getting rid

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Speaker 1: of most of the chicken before you cook it? For example,

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Speaker 1: I this is a this is the Jason's on in

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Speaker 1: his head. Yes I could chicken last night. Yes, I

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Speaker 1: did too. And I got the chicken like they little cutlets,

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Speaker 1: you know, like little tender pieces, you know what I mean.

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Speaker 1: I already like they were broad chicken breast, but they

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Speaker 1: were like really pretty trim. I had like full breast,

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Speaker 1: and I had to cut like ou now tinderlin, Yes, yeah,

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Speaker 1: there you go. But they had a little white strip

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Speaker 1: in them. Yeah. I thought they were gonna be all set.

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Speaker 1: So I like go to marinate them, and I'm like,

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Speaker 1: this is gonna be fine. I'll go put them on

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Speaker 1: a little grill and I'm gonna eat healthy. It's gonna

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Speaker 1: be wonderful. But no, I start looking at him and

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Speaker 1: I'm like, I don't what are these little tendon things

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Speaker 1: doing in here? So I cut. I start cutting them out,

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Speaker 1: and then I find more stuff, and before long the

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Speaker 1: tenders were nuggets.

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Speaker 2: They're even resemble chicken. No, No, there was nothing left bush.

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Speaker 1: Now I understand you can just cook that and eat

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Speaker 1: it and it's fine, and you probably do most of

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Speaker 1: the time, because you know, most restaurants are not doing

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Speaker 1: what I'm doing. But I find it when I cook chicken,

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Speaker 1: there's no chicken left by the time I get to it.

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Speaker 1: And the bigger the piece of chicken, the less it

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Speaker 1: seems to wind up being. And I know I need

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Speaker 1: to just get over it, probably, but I don't. So

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Speaker 1: last night I probably threw away half the chicken because

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Speaker 1: I wanted to make sure the chicken didn't have any

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Speaker 1: non chicken like you know, weirdo stuff in it. And

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Speaker 1: I was just curious if this was something that plagued

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Speaker 1: the nation or if other people they're just like whatever

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Speaker 1: you're eating meat, like, it's gonna have weird components, so

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Speaker 1: just cook it for me.

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Speaker 3: My Granma got me into, you know, like when you

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Speaker 3: crack an egg into like where whatever you crack it into,

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Speaker 3: there's like the little like white stuff, Like there's the

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Speaker 3: yolk and then like there's the egg whites, but there's

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Speaker 3: like little stringy egg stuff. My Nana got me into

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Speaker 3: the habit of taking each like little weird thing out

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Speaker 3: of the egg. And so before long I don't have

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Speaker 3: an egg, but I do get it.

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Speaker 2: I don't want to see that three hours later. That's

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Speaker 2: t long to do that. Yeah, yes, I don't do

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Speaker 2: that with eggs. That's weird. Now now i'll do that

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Speaker 2: because now I'm going to see that.

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Speaker 1: And I didn't see it before, but I just last night,

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Speaker 1: I'm like, this is, I bought a pound of chicken

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Speaker 1: and I'm eating a quarter pound of chicken because the

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Speaker 1: rest of it I threw away because it's that looked

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Speaker 1: weird to me, and I'm sure it wasn't, but I

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Speaker 1: just didn't know this was something that other people did

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Speaker 1: to do.

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Speaker 2: You don't by And I don't wash my chicken either,

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Speaker 2: oh boy, yeah, and I do. We don't need to

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Speaker 2: get into this whole debate, but I don't.

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Speaker 1: I don't wash the chicken because I feel like then

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Speaker 1: I'm just getting chicken juice on more places.

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Speaker 2: It's just smewing out everywhere.

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Speaker 4: Yeah, I like, No, it does scare me, but I

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Speaker 4: like to do like the legs and like the wings.

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Speaker 4: So I guess for me, I don't really take it

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Speaker 4: off because I'm eating the you the bone, you like

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Speaker 4: a ligament?

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Speaker 2: I do?

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Speaker 4: Yeah, I mean the cards.

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Speaker 2: Yes, we did not know what carcass is.

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Speaker 4: What you eat all parts of that animal's leg like,

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Speaker 4: I love it, all.

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Speaker 2: Parts of the animal's leg. I love it.

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Speaker 1: I do.

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Speaker 2: I let the dark meat more than like the chicken breast.

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Speaker 4: I do, but I cook both because of course, Hobby

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Speaker 4: has to have his chicken breast white meat, you know, whatever,

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Speaker 4: healthy man, I'm not.

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Speaker 2: I eat the bone. Dark meat is juice here, it is.

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Speaker 2: It's delicious. Okay.

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Speaker 1: People are texting there, they're making me feel better. Put

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Speaker 1: the tendons between the gaps in a fork and then

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Speaker 1: pull it easy piece.

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Speaker 2: Yeah, I tried that before.

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Speaker 1: It doesn't work on the It doesn't work because there's

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Speaker 1: just not enough mass there. I think it works better

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Speaker 1: on the breast. I have tried that on the breast before.

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Speaker 1: I've I have used the fork on the breast before.

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Speaker 2: But no.

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Speaker 1: AJ says that he uses ground taco meat like chicken

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Speaker 1: taco meat because it's kind of already it is what

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Speaker 1: it is like, it's all ground up already.

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Speaker 2: So oh, yes, that's what you're going on. Why did

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Speaker 2: you eat your scrambled chicken?

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Speaker 1: Well, I grilled up the little, tiny little pieces that

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Speaker 1: were left and I ate it. It was delicious with

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Speaker 1: anything else, I know. I made little lettuce wraps with them.

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Speaker 2: Yeah.

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Speaker 1: I did a little uh yeah, a little avocado, little sierracha,

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Speaker 1: little tomato. Oh yeah, No, it was just I'm just

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Speaker 1: down here. I'm Geatadiella Renses in my house. It's okay,

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Speaker 1: you know, tonight I'm gona some posto. What you're doing us,

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Speaker 1: I don't know whatever cuts of that bad, I don't know.

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Speaker 2: I'm still traumatized by the chicken.

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Speaker 1: Okay, So think about more fresh show next