[SPEAKER_05]: and she's got the sauce on her hands and it's just like a mess and I look at across the table and I'm like, I think I'm gay.

[SPEAKER_05]: I, wings made me, wings made me gay now.

[SPEAKER_06]: Oh, shoot it up.

[SPEAKER_04]: This is gonna change your life.

[SPEAKER_01]: Hello, but chair, the kitchen is open.

[SPEAKER_04]: Oh, it's so good.

[SPEAKER_01]: I'm done.

[SPEAKER_01]: Clay and Kelly, Carla Hall, and Michael Simon.

[SPEAKER_01]: You better touch up your face.

[SPEAKER_01]: Let's dig in.

[SPEAKER_06]: This is so much fun, dude.

[SPEAKER_04]: Shoot up, we're silly, we're silly, we're silly, we're silly, we're silly, we're silly, we're silly, we're silly, we're silly, we're silly, we're silly, we're silly, we're silly, we're silly, we're silly, we're silly, we're silly, we're silly, we're silly, we're silly, we're silly, we're silly, we're silly, we're silly, we're silly, we're silly, we're silly, we're silly, we're silly, we're silly, we're silly, we're silly, we're silly, we're silly, we're silly, [SPEAKER_03]: But I swear, we were so, I mean, I think the rug was pulled from under us.

[SPEAKER_03]: We were coming into this meeting, and we thought they were going to tell us, you know, on the QT Yago, went another Emmy, right?

[SPEAKER_03]: And then we were like, oh by the way, the show is canceled.

[SPEAKER_04]: It was like, what?

[SPEAKER_04]: You know what?

[SPEAKER_04]: One of the worst things I think that they could have ever told us is, like, one of them.

[SPEAKER_04]: I can't remember who it was.

[SPEAKER_04]: I said, the great thing about daytime television is if once you make a pass the four-year point, you could stay on as long as you want.

[SPEAKER_04]: Like, then it's the host choice.

[SPEAKER_04]: So like that was in my head.

[SPEAKER_04]: Oh, yeah.

[SPEAKER_04]: We're through here for, we're rolling along.

[SPEAKER_04]: We're gonna be here until we don't wanna be here anymore.

[SPEAKER_03]: I remember having conversations with you, Michael.

[SPEAKER_03]: He's like, you know what?

[SPEAKER_03]: I think I'm just gonna be here for 10 seasons.

[SPEAKER_03]: I think seriously.

[SPEAKER_03]: Yeah.

[SPEAKER_03]: We've been in the summertime years of that I'm done.

[SPEAKER_05]: Right.

[SPEAKER_05]: That would have been great.

[SPEAKER_03]: Yeah.

[SPEAKER_03]: And then those last two weeks were the best.

[SPEAKER_03]: Those last two weeks when we were on the two was so freeing because we were like, people need jobs and we were holding up signs.

[SPEAKER_03]: This is for sale.

[SPEAKER_03]: I mean, we got the fuck it's like nobody's been totally dead.

[SPEAKER_03]: It was so amazing.

[SPEAKER_05]: That episode where you're like, you can put this in.

[SPEAKER_05]: Oh, not where you can put this in.

[SPEAKER_05]: It's not where you can put this in.

[SPEAKER_03]: People love it look if you don't have something like if you don't have barbecue sauce You can use mustard you can use ketchup You know use whatever if you if you don't have this oil you can use a different oil if you don't use salt and money goes you need salt [SPEAKER_04]: But it is true though with cooking I think and like we talk about this we used to talk about this all the time I love to talk about it.

[SPEAKER_04]: It's like a recipe is a guide and I mean obviously substitutions are within ones You got to be smart about them, but like Customize once you learn the technique customize them to fit you.

[SPEAKER_04]: Yeah, you know, it's like a little the forever thing like why are you putting chili flakes in there I don't like spicy food.

[SPEAKER_04]: Well, don't put it in the chili Yeah, yeah, it's fine [SPEAKER_05]: Are we going Kelly, what is chewed up?

[SPEAKER_05]: What is chewed all about?

[SPEAKER_05]: Chewed up is a video podcast.

[SPEAKER_05]: Maybe you've just been listening to us, but you can actually see us on YouTube, or wherever you've watched.

[SPEAKER_05]: Terrible by the way.

[SPEAKER_06]: Terrible by the way.

[SPEAKER_06]: Terrible by the way.

[SPEAKER_06]: Terrible by the way.

[SPEAKER_05]: Terrible by the way.

[SPEAKER_05]: Terrible by the way.

[SPEAKER_05]: Terrible by the way.

[SPEAKER_05]: Terrible by the way.

[SPEAKER_05]: Terrible by the way.

[SPEAKER_05]: Terrible by the way.

[SPEAKER_05]: Okay, some greats.

[SPEAKER_05]: Anyway, why am I talking to you?

[SPEAKER_05]: Oh, yeah, so yeah, we do three episodes a week.

[SPEAKER_05]: So on Mondays, we do an appetizer recipe on Wednesdays, we do an entree or a main.

[SPEAKER_05]: I always feel weird, because like in America, we call it entree.

[SPEAKER_05]: Yeah, but that means really beginning in French.

[SPEAKER_05]: We've got a France, and it says entree.

[SPEAKER_05]: That's the appetizer section.

[SPEAKER_05]: And then...

[SPEAKER_05]: Do you know what you just said well, I don't know.

[SPEAKER_05]: I said I don't know.

[SPEAKER_05]: Yes, and then a Friday's we do a dessert Yeah, yeah, and every day we do a giveaway so go to our Our website I've had a lot of sugar so go to our website chewed up show.com and enter in for the giveaways today We're giving away something awesome which will tell you about all right.

[SPEAKER_05]: I love awesome [SPEAKER_03]: And you know what I love about this?

[SPEAKER_03]: We get to engage and interact with you guys.

[SPEAKER_03]: So go to the website, leave comments, talk to us, because we're going to do some really fun things later on in the show.

[SPEAKER_03]: Kind of like, can I tease it?

[SPEAKER_03]: Can I talk about it?

[SPEAKER_03]: Of course.

[SPEAKER_03]: Talk about it.

[SPEAKER_03]: It was your idea, Michael.

[SPEAKER_03]: Do you want to say it about the fridge?

[SPEAKER_03]: Oh, yeah.

[SPEAKER_04]: No, I didn't know what you were leading to, but there's a couple of things going on this week, but I didn't know what you were going to lead to.

[SPEAKER_04]: Like I thought that it would be really fun to do a segment or always have something on the show where it's a lot more like cooking like you guys at home, so you would take a picture of your fridge, a photograph of your fridge, we would put the ingredients in your fridge in our fridge and then cook out of your fridge.

[SPEAKER_05]: Yeah, I think that'd be super great.

[SPEAKER_05]: Love it, yeah.

[SPEAKER_05]: A little fridge right.

[SPEAKER_05]: Great.

[SPEAKER_05]: So like, yeah, get in touch with us.

[SPEAKER_05]: Yeah.

[SPEAKER_05]: Yeah.

[SPEAKER_05]: To tune up show.com.

[SPEAKER_05]: You could follow us at all.

[SPEAKER_05]: All of us, because we won't call you.

[SPEAKER_05]: But we want this to be more of an interactive thing.

[SPEAKER_05]: Yeah.

[SPEAKER_05]: That's our dream.

[SPEAKER_05]: It was like to listen to you people who are watching this or listening to this and tell us what you need in your life and we're happy to help.

[SPEAKER_04]: Why don't I think that's the beauty of doing like the podcast that we're doing through shows a week is you guys could tell us what you're looking for and we could respond.

[SPEAKER_07]: Yeah.

[SPEAKER_04]: Yeah, it's a little bit more of a conversation to it.

[SPEAKER_05]: You know what I have a real hand cream for today?

[SPEAKER_05]: It's a big plate of wings.

[SPEAKER_04]: I knew you were going to say that it was like, it was like, it's like, it's like a lose all self.

[SPEAKER_04]: I know, but do you have, like, if my memory serves me correctly?

[SPEAKER_05]: what I had a moment was it like one of your first dates and the with the girl started the way I forgot you want a great memory my first date I ever went on you know why I'm not really the youngest out of a three yeah yeah I mean I think we're all three by Ty for last place but who's got the best memory [SPEAKER_05]: But a lot of hundred percent.

[SPEAKER_05]: Yes, but I, oh, no, that wasn't my first date.

[SPEAKER_05]: I did take a girl on a date and she had wings as an appetizer and she, they were hot.

[SPEAKER_05]: And she was eating these wings and she, because they're like, they were getting hotter and hotter and mouth was burning and she's like ripping these wings and she's got the sauce all over her face and she's got the sauce on her hands and it's just like a mess and I look at across the table and I'm like, I think I'm gay.

[SPEAKER_05]: I-Wings made me-Wings made me gain now.

[SPEAKER_05]: They- Oh, yeah.

[SPEAKER_02]: They made me gain.

[SPEAKER_02]: You kept the Wings and it's the women.

[SPEAKER_02]: Yeah.

[SPEAKER_02]: I love it.

[SPEAKER_02]: Like, I-I don't want to think of that.

[SPEAKER_05]: I don't want to think of that.

[SPEAKER_05]: It's too much.

[SPEAKER_05]: Yeah, it's too much.

[SPEAKER_05]: Yeah, between that and- It's not really good.

[SPEAKER_05]: I don't want to go.

[SPEAKER_05]: I feel like heterosexual life has weight too much.

[SPEAKER_05]: Cutting it.

[SPEAKER_05]: We can hang out with never-wings again and we're never- Never- Never- Never- Never- Never- Never- Never- Never forgot about that, too.

[SPEAKER_05]: Wow.

[SPEAKER_05]: Thanks for bringing that back.

[SPEAKER_05]: Before we dive back in, today's episode's flavor boost comes from Blue's Hague.

[SPEAKER_03]: They're one of the top names in barbecue nationwide, renowned for award-winning robes, marinades, and sauces.

[SPEAKER_04]: They've even won best sauce on the plan at the American Royal Eight Times.

[SPEAKER_05]: Blue's Hague, thanks for bringing the flavor to our kitchen.

[SPEAKER_05]: Stay saucy.

[SPEAKER_05]: Go to blueshaw.com for more.

[SPEAKER_04]: You may have noticed some of the boards and plates were using those are all from front gate, including some for my very own collections.

[SPEAKER_03]: They've got everything from outdoor furniture to decor, to entertaining essentials, all made with quality, comfort, and style in mind.

[SPEAKER_05]: And since most of it is designed in-house, you can find their pieces anywhere else.

[SPEAKER_05]: Front gate, thanks for making our spread, looks so good.

[SPEAKER_05]: For more information, go to frontgate.com.

[SPEAKER_05]: Quick shout out to our friends at all-clad for keeping our kitchen run and smooth.

[SPEAKER_03]: Yeah, they've been crafting cookware in the U.S.

[SPEAKER_03]: since the 70s built to last and trusted by chefs and reware.

[SPEAKER_04]: Decades of innovation fully bond its deal and even heating, they have been the standard for pots and panes.

[SPEAKER_05]: So thank you all-clad for being part of the madness today.

[SPEAKER_05]: The more information, go to allclad.com.

[SPEAKER_04]: All right, wings, in a perfect world, you know, if you have it at home, stuff, wings are great fried, but most people I think that are making them at home like they'd be able to bake them.

[SPEAKER_04]: So this is a great little technique to bake them and still get that nice crispy wing that I think everybody's.

[SPEAKER_05]: Awesome, like as long as you get the crisp.

[SPEAKER_05]: I just have a question about, because I don't do a lot of frying.

[SPEAKER_05]: Yeah, so I just say I'm curious how much frying you guys do, like deep-fat frying, because I feel like I never have enough oil in the house to fry.

[SPEAKER_04]: I mean, I don't do a ton, but I do do it a decent amount.

[SPEAKER_04]: The air fryer, I mean, people love the air fryer, and the half of America's going to get, maybe more is going to get mad at me now.

[SPEAKER_04]: It's just a convection of, I'm sorry.

[SPEAKER_04]: It's just a bigger version of what I was talking about.

[SPEAKER_03]: Yeah, it's about a convection of what it works.

[SPEAKER_04]: Yeah, convection oven works just quid filling up your counters with these damn air friars and like they're not frying anything There goes the air friars sponsorship [SPEAKER_04]: It's one more thing you're trying to sell you to your oven is an air fryer for price Sates is turn the thing on high.

[SPEAKER_04]: I thought the air fryer like spits the oil out of the ball.

[SPEAKER_04]: It's just the convection oven.

[SPEAKER_04]: They call them an air fryer to confuse you and think that you could fry things without frying them.

[SPEAKER_04]: It's a bunch of [SPEAKER_04]: I always thought it had a fan that was like spraying the oil around in there car luck You know I'm right be honest with Clayton you've been in the restaurant business after your life What is an air fryer?

[SPEAKER_03]: It's a convection of it.

[SPEAKER_03]: Thank you.

[SPEAKER_03]: Okay, but you're not what I love about it as you do your wings I love that it is small.

[SPEAKER_03]: I don't have to heat up a ho kitchen.

[SPEAKER_03]: I have a dedicated space under the counter for my air fryer.

[SPEAKER_03]: I [SPEAKER_04]: Let me understand that you don't hit up your kitchen so you're going to heat up one of the things that's not under the hood in your kitchen.

[SPEAKER_04]: I'm going to sit it on the stove.

[SPEAKER_04]: You are so smart.

[SPEAKER_04]: You take it.

[SPEAKER_03]: I swear.

[SPEAKER_03]: I do.

[SPEAKER_03]: I put it right on top of the stove.

[SPEAKER_03]: I put it right on top of the stove.

[SPEAKER_03]: We turn the fan on.

[SPEAKER_03]: And then, and also, by the way, I have an air fry grill.

[SPEAKER_03]: What's up, Ninja?

[SPEAKER_04]: Yeah.

[SPEAKER_04]: Yeah, that's what it is.

[SPEAKER_04]: No fryer, grilled, broiler, popcorn machine.

[SPEAKER_04]: It does it all.

[SPEAKER_04]: Oh, my God, did you know that?

[SPEAKER_04]: Yeah.

[SPEAKER_04]: Oh, can I make the wing?

[SPEAKER_04]: Yeah.

[SPEAKER_04]: OK.

[SPEAKER_04]: Sorry, Danny.

[SPEAKER_04]: Oh, my God.

[SPEAKER_04]: I have a comfortable, strong opinion about this.

[SPEAKER_04]: Yeah, I have a strong opinion about this.

[SPEAKER_04]: Air friars, ketchup, ranch, all the things that we're using today in public.

[SPEAKER_03]: And put it in place.

[SPEAKER_03]: Yeah, put it in place.

[SPEAKER_04]: There are a lot of people.

[SPEAKER_04]: So look, I'm going to put a teaspoon of kosher salt in here.

[SPEAKER_04]: A tablespoon.

[SPEAKER_04]: This is the secret.

[SPEAKER_04]: What is that?

[SPEAKER_03]: Be baking powder.

[SPEAKER_04]: baking powder.

[SPEAKER_04]: So it raised a tablespoon of baking powder.

[SPEAKER_04]: Yeah, so one I, and then whatever season is you want.

[SPEAKER_04]: So I'm going to put in, you know, I'm going to put in a little cayenne because I like some heat.

[SPEAKER_04]: I'm going to put in a little bit of a small paprika, a little bit of garlic powder.

[SPEAKER_04]: And if you want, if you have like, we have the robs from blue hog, they have a chicken rub.

[SPEAKER_04]: You could just use different robs of spices.

[SPEAKER_04]: Yeah, whatever is easiest for you and makes you happy cool and then you whisk these together very gently So the what the baking powder does is it it creates It's the pH on the exterior which then pulls out some of the moisture and then I'm gonna Fair turns into something you're gonna get a really crispy wing That's so I've never ever done that.

[SPEAKER_04]: I have an either.

[SPEAKER_04]: I'm just waiting I have to day here To change this is gonna change your life.

[SPEAKER_04]: You're just gonna go home and throw that air fry right out Wow, no [SPEAKER_05]: But here's my other question about the airport.

[SPEAKER_05]: Because I don't have one.

[SPEAKER_05]: It's like the one appliance I don't have.

[SPEAKER_05]: So you take it out, you sort under the cabinet, under the counter, and then you pull that door out.

[SPEAKER_04]: I pull it out.

[SPEAKER_04]: I will say that, as I'm ranting on about the airport, where I'm also come from, was raised in a family and still am a family that have never owned a microwave.

[SPEAKER_04]: So I'm not a big fan of.

[SPEAKER_04]: Appliances.

[SPEAKER_04]: I like, you know what, you know, it's a great point.

[SPEAKER_04]: A stove.

[SPEAKER_04]: Everything I need to do.

[SPEAKER_04]: I don't have a microwave either.

[SPEAKER_04]: Oh, boom.

[SPEAKER_04]: What happened?

[SPEAKER_04]: That too, y'all.

[SPEAKER_03]: Yeah.

[SPEAKER_03]: I got that too.

[SPEAKER_03]: What else did I have?

[SPEAKER_03]: I mean, it's really wrong with that.

[SPEAKER_03]: I mean, it's really wrong with that.

[SPEAKER_03]: I mean, it's really wrong with that.

[SPEAKER_06]: I mean, it's really wrong with that.

[SPEAKER_05]: I had a microwave for years and then I once said to a friend, I was like, she didn't have a microwave.

[SPEAKER_05]: I was like, how do you reheat Chinese food?

[SPEAKER_05]: And she was like, on the stove.

[SPEAKER_05]: Oh my God.

[SPEAKER_05]: And I was like, you can do that?

[SPEAKER_05]: I didn't know.

[SPEAKER_05]: That was like, you know, 25 years ago.

[SPEAKER_05]: And so to ever since that, I was like, I don't really need the microwave.

[SPEAKER_05]: What do you use it for?

[SPEAKER_03]: Nelson, butter, and chocolate.

[SPEAKER_05]: Yeah, you can't do that on a thing.

[SPEAKER_05]: Yeah, saucepan, they're terrible for the other thing.

[SPEAKER_04]: I'm also possible to prepare one guy was in high school and his friends would come over and they'd be like, Mr.

Simon, I'm like, yeah, like we wanna make popcorn.

[SPEAKER_04]: I'm like, okay, you don't have a microwave.

[SPEAKER_04]: Like, yeah, a hot-y-make popcorn.

[SPEAKER_04]: I'm like, in a pan.

[SPEAKER_07]: Yeah, right.

[SPEAKER_04]: Like, you would have thought I was teaching them, like how to put a ship on the moon.

[SPEAKER_04]: Like, they have so on the, like, blah, blah.

[SPEAKER_03]: Yeah, it's like, how do I tell, how do I tell Spray without a tester?

[SPEAKER_03]: Right.

[SPEAKER_03]: Those look amazing.

[SPEAKER_04]: So look, so the rub goes on with the big powder.

[SPEAKER_04]: And if you plan ahead enough, you can put these in your fridge on covered overnight, so they get really dry, which is going to make them extra crisp.

[SPEAKER_04]: But even if you do this for 30 minutes to an hour, you're going to get a lot of crisp.

[SPEAKER_04]: OK.

[SPEAKER_04]: Then I go in a 450 degree oven hot hot hot for about 20 minutes.

[SPEAKER_04]: OK.

[SPEAKER_04]: And the wings are going to get cooked through and crispy.

[SPEAKER_04]: These guys, this is what they look like when they come out and start but I'm pretty like, I want you to feel how crispy the skin is.

[SPEAKER_04]: I mean, I can tell we're not fried, these were not air-friendly, we're just cooked in good old-fashioned oven.

[SPEAKER_03]: So you didn't use convection.

[SPEAKER_03]: just in the four-fifth day.

[SPEAKER_04]: I just had a four-fifth day, okay.

[SPEAKER_03]: So you could get your results.

[SPEAKER_03]: So if you did a convection.

[SPEAKER_04]: We'd make them even crispier.

[SPEAKER_04]: Oh, as in that one, it would cook it faster.

[SPEAKER_03]: Yeah.

[SPEAKER_03]: Oh.

[SPEAKER_03]: Like an air fry.

[SPEAKER_04]: No, it would just not.

[SPEAKER_04]: Because you set a convection of an at four-fifth, it's actually cooking.

[SPEAKER_03]: And five, yeah, let's try to cook.

[SPEAKER_03]: Yeah.

[SPEAKER_03]: Okay.

[SPEAKER_05]: Oh.

[SPEAKER_05]: Well, I feel like we hit a little nerve with the air fry thing.

[SPEAKER_05]: But I did not know we were going to hit, but I'm down with it.

[SPEAKER_05]: I actually went, I was up in other things.

[SPEAKER_04]: One of those Hs, then, when I was on one of those, again, or what, like, it was, and we were doing pots and pans that are doing really well, they're like, we'd like you to do an air fryer, I'm like, no.

[SPEAKER_04]: They're like, pardon me?

[SPEAKER_04]: I'm like, no, they're like, we sell tons of them.

[SPEAKER_04]: I'm like, I don't care.

[SPEAKER_04]: I'm, I don't, I'm not selling one more thing to make people clutter up their counters.

[SPEAKER_03]: But this is what I love about you.

[SPEAKER_03]: You are principled.

[SPEAKER_03]: I think, right?

[SPEAKER_03]: Yeah.

[SPEAKER_03]: I think you're trying to do that.

[SPEAKER_03]: Right, right, right, right, right, right.

[SPEAKER_03]: You're a principled.

[SPEAKER_03]: You're like, my friend is not sticking to you.

[SPEAKER_03]: You don't want to do it.

[SPEAKER_03]: You don't want to do it.

[SPEAKER_03]: I mean, nobody's going to convince you.

[SPEAKER_03]: I love that about you.

[SPEAKER_05]: It's like me with Cubes and the cold children tops.

[SPEAKER_05]: I told you about it.

[SPEAKER_05]: I don't want to sell anymore cold children top.

[SPEAKER_03]: That's it.

[SPEAKER_05]: And you have principled suit, Carla?

[SPEAKER_03]: No, I don't drink, so no matter how many liquor comments companies come to me and it's a lot of money, but I'm like, no, I don't drink.

[SPEAKER_04]: I never, I could honestly say, I've paired up with brands before that then I later on, I was like, I shouldn't have done that.

[SPEAKER_04]: Like I didn't like how it ended up.

[SPEAKER_04]: Yeah.

[SPEAKER_04]: But I've never paired up with anybody because of like a dollar monster.

[SPEAKER_03]: No.

[SPEAKER_04]: Like, even once it didn't work, I thought we were going to go in the right direction, and then it just got muddled.

[SPEAKER_03]: Yeah.

[SPEAKER_04]: You know, but I just can't do it.

[SPEAKER_03]: I don't know.

[SPEAKER_03]: Well, I can't sell.

[SPEAKER_03]: If I don't like it, I don't have a poker face.

[SPEAKER_03]: You just speak in a poker face.

[SPEAKER_03]: You were like, Carla, I understand that it may not be, it may, and it's true.

[SPEAKER_03]: It may not taste the way that you want, but nobody knows.

[SPEAKER_03]: You don't have to say it.

[SPEAKER_03]: I mean, I could not fake it.

[SPEAKER_04]: on the chew and I would like it to the end.

[SPEAKER_04]: Like even like when Carla would make a recipe.

[SPEAKER_04]: Yeah.

[SPEAKER_04]: And like if it's not happening how you want it to happen because we have a squashed on time.

[SPEAKER_04]: People at home really can't tell that that's happening in that moment.

[SPEAKER_04]: Right.

[SPEAKER_04]: So just moving through it.

[SPEAKER_04]: It could do it.

[SPEAKER_05]: Yeah, I feel like I remember that.

[SPEAKER_04]: Yeah, she could do it.

[SPEAKER_03]: Remember the peach cobbler story?

[SPEAKER_03]: So you may not have heard it.

[SPEAKER_03]: So, um, [SPEAKER_03]: Gordon Elliott, our executive producer, said, if you're having a problem with the food, just go to the kitchen ahead of time, talk to Kullin.

[SPEAKER_03]: Yeah, right, right.

[SPEAKER_03]: So I had come in that day, we're had on me.

[SPEAKER_03]: Oh my God, shoot, I forgot to go and talk to the culinary team and then we're doing peach cobbled this day.

[SPEAKER_03]: So I go in and on the Ashley Archer, that was our culinary producer.

[SPEAKER_03]: She shows me the pie.

[SPEAKER_03]: I'm like, no, it looks like a white woman did it.

[SPEAKER_03]: and she could hold a white woman did do.

[SPEAKER_03]: She's like, I make Carl, I made the pie.

[SPEAKER_03]: Exactly.

[SPEAKER_03]: So when I looked at it, those peaches were too orange to be any black person's peach cobbler.

[SPEAKER_03]: So, you know, our peaches aren't cooked.

[SPEAKER_04]: Okay, explain to me what that means.

[SPEAKER_03]: So, [SPEAKER_03]: Why peach cobbler?

[SPEAKER_03]: The peaches still look orange.

[SPEAKER_03]: Like, straight out of the bag.

[SPEAKER_04]: Or they're okay.

[SPEAKER_04]: So they may be a canned aura.

[SPEAKER_03]: But they're not caramelized.

[SPEAKER_03]: Got it.

[SPEAKER_03]: They're not caramelized with all the ingredients.

[SPEAKER_03]: They haven't cooked.

[SPEAKER_03]: They are undone-tagged to us.

[SPEAKER_03]: Oh my gosh.

[SPEAKER_03]: Too hot.

[SPEAKER_03]: Too hot.

[SPEAKER_03]: Too hot.

[SPEAKER_03]: Black people.

[SPEAKER_03]: But a black peach cobbler, it has a little more cinnamon, you know, it's just they they cook until they're dark and almost caramelized like like what cooked before it goes in and cooked the peach is before you cobbler.

[SPEAKER_03]: Yes.

[SPEAKER_04]: But before cobbler.

[SPEAKER_03]: Before cobbler.

[SPEAKER_04]: Okay.

[SPEAKER_03]: Or you cook it a while longer.

[SPEAKER_03]: That that that that caramelization happens in the oven.

[SPEAKER_03]: It just wasn't cooked long enough.

[SPEAKER_03]: So we had it.

[SPEAKER_03]: We said left the I left with Ashley to this [SPEAKER_03]: But any black person will know, they will know, I get it, you know, so anyway.

[SPEAKER_04]: It's funny though, but you're like, it's kind of like, depending on how you grew up, where you were raised, you raised you, what culture grew up in.

[SPEAKER_04]: Yeah.

[SPEAKER_04]: Things look different to different, totally.

[SPEAKER_04]: when my mom, like, if she makes a lasagna or anything which she's on top of, the cheese is, like, dark clothing, you know?

[SPEAKER_03]: It's not like, just melts it.

[SPEAKER_04]: Yeah, and like, some people would say, like, or even, like, friends of mine, like, some of the Italian friends of the group, if they made a pizza, the pizza was dark on the bottom, where it's like, a lot of people would be like, it's better, I'm like, no, it's perfect.

[SPEAKER_04]: Yes.

[SPEAKER_05]: Yeah, well, I have an Italian mom too as, you know, it's like, you know, you take the, you take the foil off over the last half hour or whatever.

[SPEAKER_05]: You get that cheese brown in public.

[SPEAKER_04]: And then the oil comes off.

[SPEAKER_04]: Exactly.

[SPEAKER_04]: And that's when the magic happens.

[SPEAKER_04]: And then the cheese in the middle.

[SPEAKER_04]: Yeah.

[SPEAKER_04]: Melted and cream.

[SPEAKER_04]: But the cheese on the top.

[SPEAKER_04]: You could get that.

[SPEAKER_05]: Oh, that punchy.

[SPEAKER_05]: That's the best part of it.

[SPEAKER_05]: That's one.

[SPEAKER_04]: That's one.

[SPEAKER_04]: You're so good.

[SPEAKER_05]: Oh, you're all dead.

[SPEAKER_03]: So what we're saying is, if you're a lasagna, a pizza doesn't have that, we're judging you.

[SPEAKER_03]: We're judging you.

[SPEAKER_03]: You're either.

[SPEAKER_03]: You're still white.

[SPEAKER_03]: You're still white.

[SPEAKER_03]: Why?

[SPEAKER_03]: Like, there's no flavor in the brown.

[SPEAKER_03]: Headley and Bennett designs professional grade aprons, knives, and kitchen tools used in top restaurants and home kitchens alike.

[SPEAKER_03]: Built for durability, function, and style, their gear keeps cooks looking sharp and working comfortably in any kitchen.

[SPEAKER_03]: To find out more, go to Headley and Bennett.com Sometimes you don't feel like having a drink with alcohol when you're out with friends.

[SPEAKER_05]: That's where Kassimara Club comes in to make these beautiful, botanical leisure sodas [SPEAKER_03]: The gap flavors inspired by travel, coastal citrus, alpine herbs, and even a little ginger, all bubbly and refreshing.

[SPEAKER_04]: Thank you, Casimara Club, for keeping us happy sifting in the kitchen.

[SPEAKER_04]: To find out more, go to CasimaraClub.com.

[SPEAKER_04]: Okay, okay, you're making a glaze, I guess.

[SPEAKER_04]: Yeah, my wings are cooked.

[SPEAKER_04]: And now I'm just gonna make a quick sauce.

[SPEAKER_04]: Now, there's a million difference.

[SPEAKER_04]: You could pick any sauce you want.

[SPEAKER_04]: You can buy a sauce.

[SPEAKER_04]: You could just do a rub.

[SPEAKER_04]: You could eat them straight without a sauce.

[SPEAKER_04]: Like there's a million options, like as we know from even wing places.

[SPEAKER_04]: This is just a quick one that I like.

[SPEAKER_04]: It's, I'm gonna use a little bit of the blue sauce barbecue sauce in here.

[SPEAKER_04]: You could certainly make a barbecue sauce.

[SPEAKER_03]: And you barbecue sauce, just a face.

[SPEAKER_04]: Just a face.

[SPEAKER_04]: I mean, we've owned barbeque restaurants and people like, and where we do make our sauces, you know, but like a lot of times people are like at home, they're like, do you always make?

[SPEAKER_04]: Thank you, Carda Hall.

[SPEAKER_04]: Do you always make your sauce?

[SPEAKER_04]: And I'm like, you know, if I'm cook, if people are coming, like I find out two hours before people were there and I wanted to do something, they want to have a barbecue type sauce.

[SPEAKER_04]: I'll buy one and then I'll make it into my own from there.

[SPEAKER_04]: Like I was using that as the base.

[SPEAKER_04]: Right.

[SPEAKER_04]: You know, yeah, like I'll use that as the base and then I go, you know.

[SPEAKER_04]: And is it cheating?

[SPEAKER_04]: I guess it is a little bit, but I'm a bit like that.

[SPEAKER_03]: I think it's cheating.

[SPEAKER_04]: I think it's cheating.

[SPEAKER_04]: It's smart cheating.

[SPEAKER_03]: Cutting corners.

[SPEAKER_04]: Um, so I'm going to use that as the base.

[SPEAKER_04]: I'm going to put in a little bit of hot honey, um, which is going to give it some sweetness and spice.

[SPEAKER_03]: Yeah.

[SPEAKER_04]: And then I'm going to put in a pad of butter, or a pad of pad to pad.

[SPEAKER_04]: Uh, I thought, which one's the right way to say that?

[SPEAKER_04]: Pat?

[SPEAKER_04]: A little pad of butter.

[SPEAKER_04]: I would say in that round my whole life.

[SPEAKER_07]: They're going to come back.

[SPEAKER_04]: I'm going to add there to the list of like the stuff that I walk out on the street that I call Sment that Liz is like, what the hell are you talking about?

[SPEAKER_04]: She goes, you mean this cement?

[SPEAKER_04]: I'm like, yes, man.

[SPEAKER_04]: Um, you know, it's pretty funny.

[SPEAKER_04]: Well, I know it's pronounced.

[SPEAKER_04]: Oh, okay.

[SPEAKER_04]: Fee meant.

[SPEAKER_04]: All right, but I just can't say Fee meant.

[SPEAKER_05]: A person that's meant.

[SPEAKER_05]: Like you.

[SPEAKER_03]: It's face like wait.

[SPEAKER_05]: Wait.

[SPEAKER_05]: You don't think that's built, like, acid-postery evidence.

[UNKNOWN]: No.

[SPEAKER_04]: I mean, my father used to say, my dad was a cousin at Western, like, I'm, I'm, I'm from Cleveland, amazingly.

[SPEAKER_04]: My parents are from Western B.A.

[SPEAKER_04]: So they talk like a whole other language from my dad said, I'm going out, there's, do the worse.

[SPEAKER_04]: Yeah, the worse.

[SPEAKER_03]: They think, yeah, the worse.

[SPEAKER_04]: The worse.

[SPEAKER_04]: Hey, you didn't do worse today.

[SPEAKER_04]: Yeah.

[SPEAKER_04]: You guys do the worse today.

[SPEAKER_04]: All right, so butter, honey, the base barbecue sauce.

[SPEAKER_04]: I'm going to fold in a little bit of the pot mustard because why not?

[SPEAKER_03]: You just sort of heated that, um, just heated it up and you just melted the butter in it.

[SPEAKER_03]: Yeah, just to come in.

[SPEAKER_04]: Exactly, because, you know, the advantage of butter, like using a barbecue sauce that you trust, is the reduction in all that stuff is already happening.

[SPEAKER_04]: And this one doesn't have all this added junk in it, so it's great.

[SPEAKER_04]: So look, look, then we just got the super base sauce, which at this point now, you could adjust it to where you want to be.

[SPEAKER_04]: So I think this needs a touch more salt.

[SPEAKER_04]: So I'm going to put in a touch more salt.

[SPEAKER_04]: I would like it a little bit more spicy sweet.

[SPEAKER_04]: So I'm going to put in a touch more honey.

[SPEAKER_03]: This is where I think, depending on where you're from, where do you want it sweeter?

[SPEAKER_03]: Do you want it tangier?

[SPEAKER_03]: Do you want it more tomatoy?

[SPEAKER_03]: Right.

[SPEAKER_03]: Those are the differences like with the sauces, yeah.

[SPEAKER_04]: See, this sauce has a good amount of vinegar in it, which I like.

[SPEAKER_03]: I do too.

[SPEAKER_04]: The butter smooth it out, the mustard brings in the vinegar, and then I'm getting the sweetness from honey, but to me, honey doesn't give you that coinly sweet flavor.

[SPEAKER_04]: It gives you this depth of sweet flavor, which I love, and we're getting a spice from there too.

[SPEAKER_03]: Some people may decide just to put brown sugar because you'll get my glasses and you'll get a habit of it.

[SPEAKER_04]: And it's like you said, it's where you're from.

[SPEAKER_04]: It's what you enjoy.

[SPEAKER_04]: Like some people just like things sweeter than others.

[SPEAKER_04]: Like I'm more vinegar than I am sweet.

[SPEAKER_04]: It's like when I was joking about like how I hate ketchup, it's the sweetness of it that tends to overpower a lot of things for me personally.

[SPEAKER_04]: You know, but that doesn't...

I don't know.

[SPEAKER_04]: Because I grew up in a mustard town.

[SPEAKER_04]: Yeah, I'm from mustard town.

[SPEAKER_04]: Get out of here, bro.

[SPEAKER_04]: Get out of here, bitch.

[SPEAKER_04]: Get out of here, bitch.

[SPEAKER_04]: Like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, like, [SPEAKER_04]: Like you're not allowed to use a cell on the set.

[SPEAKER_04]: No, like the person that asked for ketchup on their hot dog.

[SPEAKER_04]: Keep us that talk and have like, Oh, dude, like they're going to throw out of this section.

[SPEAKER_05]: Like, it's bad.

[SPEAKER_05]: It's like when they threw that flaming jersey at you and Bobby Flake.

[SPEAKER_04]: Yeah, exactly.

[SPEAKER_04]: Thanks again.

[SPEAKER_04]: We'll just put some of these on top.

[SPEAKER_04]: You could chop it, put it in the sauce.

[SPEAKER_04]: Oh, you're in charge of it.

[SPEAKER_04]: I'm just going to use it for garnish.

[SPEAKER_04]: So we're going to do a little bit of this, Carla.

[SPEAKER_04]: You could cut that other one into wedges.

[SPEAKER_03]: Very exciting and the oh my god, so the first time that I saw you eat wings I just was like wow.

[SPEAKER_05]: I got lost That's I went to a special happy place You got lost in my lost in the sauce.

[SPEAKER_05]: It was so good.

[SPEAKER_03]: I mean, but that's also the choose the first time that I learned how to eat flats Where you pull out the ball.

[SPEAKER_03]: Oh, yeah, that's the move.

[SPEAKER_04]: I don't know.

[SPEAKER_04]: I got that flat shirt down I'm like me me.

[SPEAKER_04]: Yeah, like I'm a big fan of the flats [SPEAKER_03]: I thought that was you.

[SPEAKER_03]: I'm telling you.

[SPEAKER_03]: I don't know.

[SPEAKER_05]: You know, definitely.

[SPEAKER_05]: I'm literally, I'm salivating.

[SPEAKER_05]: Like, I'm moist on the mouth.

[SPEAKER_03]: I feel it.

[SPEAKER_06]: I feel it.

[SPEAKER_03]: I feel it.

[SPEAKER_06]: Straight hand.

[SPEAKER_05]: I can't even go down.

[SPEAKER_04]: I can't even go down.

[SPEAKER_04]: I can't even go down.

[SPEAKER_04]: I can't even go down.

[SPEAKER_04]: I can't even go down.

[SPEAKER_04]: I can't even go down.

[SPEAKER_04]: I can't even go down.

[SPEAKER_03]: I can't even go down.

[SPEAKER_03]: I can't even go down.

[SPEAKER_03]: I can't even go down.

[SPEAKER_04]: I can't even go down.

[SPEAKER_02]: I can't even go down.

[SPEAKER_02]: I can't even go down.

[SPEAKER_03]: I can't even go down.

[SPEAKER_04]: Yeah, how we do like, but don't get in a wing and he got this was straight ahead.

[SPEAKER_04]: You're going to lose.

[SPEAKER_04]: Oh, wow.

[SPEAKER_04]: These looks so good.

[SPEAKER_04]: Got a little bit of extra sauce there.

[SPEAKER_05]: I don't know why we have that celery on that tray.

[SPEAKER_05]: I mean, that's like the only time I eat celery is if I'm having chicken wings.

[SPEAKER_04]: Really?

[SPEAKER_04]: Yeah.

[SPEAKER_04]: I need to put something in my favorite.

[SPEAKER_04]: Wait, this is going to do we have a napkin.

[SPEAKER_04]: This can bet that of sauce going to make you lose.

[SPEAKER_02]: Yeah, right here.

[SPEAKER_04]: Right here.

[SPEAKER_04]: Oh, thank you, Carl.

[SPEAKER_04]: Who was having it?

[SPEAKER_03]: That's one right there too.

[SPEAKER_03]: Oh my god, this is so good.

[SPEAKER_04]: It's gathers of the lanterns.

[SPEAKER_04]: Skaters of herbs.

[SPEAKER_03]: If you don't like cilantro, don't you use it?

[SPEAKER_04]: There you go.

[SPEAKER_04]: I would just call it fixture cilantro problem.

[SPEAKER_04]: So much.

[SPEAKER_04]: You know, I'll branch blue cheese.

[SPEAKER_04]: You can do any kind of dip exhaust you want.

[SPEAKER_04]: If you want add more acidity with the lime, get crazy.

[SPEAKER_04]: So pretty.

[SPEAKER_04]: So pretty.

[SPEAKER_04]: Take a picture of it.

[SPEAKER_03]: Yeah, here come, who's taking the picture, come on, take the picture, whoever's taking the picture, is your lens plain lovely?

[SPEAKER_04]: Probably not, nope.

[SPEAKER_04]: We may have won't get it started, it's not a client.

[SPEAKER_04]: It's clean and no.

[SPEAKER_03]: That's it?

[SPEAKER_05]: Yeah, look at that.

[SPEAKER_03]: That's good, let me see.

[SPEAKER_05]: That's nice, there you go.

[SPEAKER_05]: But put it on the website, chewedupshow.com.

[SPEAKER_05]: Boom, boom, boom.

[SPEAKER_03]: All right, let's see K.

OK, are we going to pick it in there?

[SPEAKER_03]: Hold up.

[SPEAKER_04]: Oh, she kind of thinks they're same-slug phones better than every phone ever created.

[SPEAKER_03]: Oh, I do.

[SPEAKER_04]: Yeah.

[SPEAKER_04]: I go, I go, I try to figure it out a little bit later.

[SPEAKER_04]: I'm going to go face time, your friends.

[SPEAKER_03]: Oh, no.

[SPEAKER_03]: Oh, it's so good.

[SPEAKER_05]: Mm.

[SPEAKER_05]: Rain, more, more, more, more.

[SPEAKER_03]: OK.

[SPEAKER_05]: Wow.

[SPEAKER_03]: That's awesome.

[SPEAKER_05]: That's good.

[SPEAKER_03]: That's good.

[SPEAKER_05]: That's good.

[SPEAKER_03]: That's good.

[SPEAKER_03]: That's good.

[SPEAKER_03]: That's good.

[SPEAKER_03]: That's good.

[SPEAKER_03]: That's good.

[SPEAKER_03]: That's good.

[SPEAKER_03]: That's good.

[SPEAKER_03]: That's good.

[SPEAKER_03]: That's good.

[SPEAKER_03]: That's good.

[SPEAKER_04]: That's good.

[SPEAKER_04]: That's good.

[SPEAKER_04]: That's good.

[SPEAKER_04]: That's good.

[SPEAKER_04]: That's good.

[SPEAKER_04]: That's good.

[SPEAKER_03]: That's good.

[SPEAKER_03]: What I love about using the honey, it kind of, the viscosity of the sauce and so it stays in your mouth.

[SPEAKER_03]: And so you know what I mean?

[SPEAKER_03]: It sort of just sort of sits in it.

[SPEAKER_03]: It carries the spice.

[SPEAKER_04]: And also helps with stick to the wing of that.

[SPEAKER_04]: You know, like sometimes when not always, but depending on what kind of sauce I'm using, I'll even use the slurry trick, Carla, where I'll put a little bit of cornstarch in with the sauce, thicken it a bit, so like, I don't like, so it adheres.

[SPEAKER_04]: Like, there's nothing worse than when you like go to a wing joint, you get your wings, like a toss of a sauce, you pick up the wing and like you could literally see the sauce, because the wings aren't oily, yeah, and the sauce is going to go for a walk down the street.

[SPEAKER_02]: Okay, first of all, Claire's like three to my one.

[SPEAKER_05]: I know, I'm totally winning.

[SPEAKER_05]: Come back and go.

[SPEAKER_05]: All right, I got a good question for you guys.

[SPEAKER_05]: Would you rather have bad sex 10 times or one amazing plate of wings?

[SPEAKER_04]: One amazing plate of wings.

[SPEAKER_05]: Wait, that's what you're gonna say.

[SPEAKER_05]: Good sex one time.

[SPEAKER_07]: Wait, that's what you're gonna say.

[SPEAKER_05]: Bad sex 10 times or one amazing plate of chicken wings.

[SPEAKER_04]: I'd rather have a great one.

[SPEAKER_04]: No.

[SPEAKER_04]: I'd like to short the half bad.

[SPEAKER_04]: I mean, how are you rather of the bad sex?

[SPEAKER_02]: I just knew you could do it.

[SPEAKER_02]: Oh, the show, you always would tease me about poor Matthew.

[SPEAKER_04]: He said, I do, Carlos said, I won't.

[SPEAKER_05]: in the 20 years of age.

[SPEAKER_04]: Is it a part of that, is it a part of that, is it a part of that, is it a part of that, is it a part of that, is it a part of that, is it a part of that, is it a part of that, is it a part of that, is it a part of that, is it a part of that, is it a part of that, is it a part of that, is it a part of that, is it a part of that, is it a part of that, is it a part of that, is it a part of that, is it a part of that, is it a part of that, is it a part of that, is it a part of that, is it a part of that, is it a part of that, is it a part of that, is it a part of that, is it a part of that, is it a part of that, is it a part of that, is it a part of that, is it a part [SPEAKER_04]: than I kind of always been this, but it's gotten even more severe as I've gone through life.

[SPEAKER_04]: I'd rather have way less of something than I love, than a ton of something that's just okay.

[SPEAKER_03]: Oh my gosh, exactly.

[SPEAKER_03]: It was even with food.

[SPEAKER_04]: It's like, like, I'd rather have a three ounces of perfectly cooked steak at or perfectly delicious steak to 12 ounces of average steak.

[SPEAKER_04]: Oh, yeah, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no, [SPEAKER_05]: All right.

[SPEAKER_04]: I would have come into getting another good question.

[SPEAKER_05]: No, I have about this.

[SPEAKER_05]: There are some questions that I had written down from before.

[SPEAKER_05]: With what would your rather angle?

[SPEAKER_05]: Endless wings with no beer or endless beer with no wings.

[SPEAKER_05]: And wings and no beer.

[SPEAKER_05]: Oh, oh, oh, oh.

[SPEAKER_05]: Oh, oh.

[SPEAKER_04]: Well, that's just good.

[SPEAKER_04]: Have a beer.

[SPEAKER_04]: Thank you.

[SPEAKER_04]: Do you have anything to do with something for you, yep?

[SPEAKER_02]: Oh.

[SPEAKER_04]: Um.

[SPEAKER_04]: Nick says the dark blues, the one with ginger.

[SPEAKER_04]: Oh, that's like this one.

[SPEAKER_04]: Oh, that's like this one with ginger.

[SPEAKER_02]: Oh, the costume.

[SPEAKER_02]: Oh, I can, I love popping a can with the folks.

[SPEAKER_05]: You're having a non-alcoholic special.

[SPEAKER_05]: Oh, fabulous.

[SPEAKER_05]: Cheers, guys.

[SPEAKER_05]: Cheers.

[SPEAKER_05]: Cheers to chewed up.

[SPEAKER_05]: You know that out.

[SPEAKER_02]: Last one.

[SPEAKER_05]: Beer.

[SPEAKER_05]: Cocktails.

[SPEAKER_05]: Oh, that went really well with the wings.

[SPEAKER_03]: This is really good.

[SPEAKER_03]: This is like a ginger ale, but it's kind of spicier, but it's still mellow.

[SPEAKER_05]: Nice.

[SPEAKER_05]: Go ahead, you'll like it.

[SPEAKER_03]: Oh my god, I love it.

[SPEAKER_05]: Oh, I mean, I mean, I have a...

You are wearing everything all the time.

[SPEAKER_04]: I'm having my wing moment.

[SPEAKER_04]: You could listen to one song while eating chicken wings, what would it be?

[SPEAKER_04]: I mean, by Judy Garland.

[SPEAKER_02]: Oh my god, I was thinking, I was thinking, I'm like out there.

[SPEAKER_03]: Okay, Neil Diamond.

[SPEAKER_03]: It wasn't Neil Diamond, but the other guy that's same genre, because I have plastered the mirror.

[SPEAKER_03]: He does the show every year in Madison Square Gardens.

[SPEAKER_03]: Thank you.

[SPEAKER_03]: Billy Joel.

[SPEAKER_04]: You make one of the way I talk to you.

[SPEAKER_04]: You stay Madison Square Gardens.

[SPEAKER_04]: I did it.

[SPEAKER_05]: You're like Neil Diamond and Billy Joel are not in the same category.

[SPEAKER_03]: I love it's all for me.

[SPEAKER_03]: Oh white man.

[SPEAKER_03]: Yeah, but I like it.

[SPEAKER_03]: I like it.

[SPEAKER_04]: I like it.

[SPEAKER_04]: Old white guys that sing soothing.

[SPEAKER_04]: I need Billy Joel's been really sick though, man.

[SPEAKER_04]: And I'm Billy Joel.

[SPEAKER_04]: Yeah, I love Billy Joel.

[SPEAKER_04]: Yeah, that's really a bummer.

[SPEAKER_04]: Yeah.

[SPEAKER_04]: That guy sold out Madison Square Garden.

[SPEAKER_04]: I don't know.

[SPEAKER_04]: I can't remember the exact number, but there's been nothing like it ever.

[SPEAKER_03]: No, I saw him twice there and it was one of the first CDs that I bought when I had a city changer and I bought my house.

[SPEAKER_03]: I had Bavaldi that was like a jazz version and Billy Joel.

[SPEAKER_03]: And I was like, I was so happy and I was a five CD changer.

[SPEAKER_04]: I think I would listen to like blondie rapture.

[SPEAKER_04]: Okay, oh, let's do like detailing down with the song and all.

[SPEAKER_04]: I mean, that'd be like the perfect song.

[SPEAKER_04]: I feel the eight wings too.

[SPEAKER_04]: Okay, let's do that.

[SPEAKER_04]: I have to do that for you.

[SPEAKER_04]: I mean, maybe we should go out the rapture, click and sing it.

[SPEAKER_04]: All we gotta give away, we gotta give away.

[SPEAKER_04]: Okay, give away.

[SPEAKER_05]: What are we giving away today?

[SPEAKER_05]: Hey, we're giving away this train.

[SPEAKER_05]: Oh, we got this train.

[SPEAKER_05]: We'll clean it first.

[SPEAKER_05]: We won't clean it first.

[SPEAKER_05]: This is why you have to go to tuneup.com because we're giving stuff away every day.

[SPEAKER_05]: You never know what it's gonna be.

[SPEAKER_05]: Bar and ass.

[SPEAKER_04]: I'm the shortest of the bridge.

[SPEAKER_04]: So yeah, this is, [SPEAKER_04]: Liz and I have done a line with Frunking.

[SPEAKER_04]: Yes, it has did a lot of the time.

[SPEAKER_04]: You have done a line with Frunking.

[SPEAKER_04]: This is one of the trays that we do.

[SPEAKER_04]: It's great for entertaining.

[SPEAKER_04]: It's about cooking inside out and outside in with cooking.

[SPEAKER_04]: Nice.

[SPEAKER_04]: So this is serving tray.

[SPEAKER_04]: Good for wings.

[SPEAKER_04]: All right.

[SPEAKER_05]: Oh, I just thought, okay, let's give it to me.

[SPEAKER_05]: You're gonna help me out, folks.

[SPEAKER_05]: Wait, this is how we roll.

[SPEAKER_05]: I should have had beer.

[SPEAKER_04]: Ryan and Branchville, New Jersey, you want no board, right?

[SPEAKER_04]: You ain't keep laughing.

[SPEAKER_04]: You ain't drinkin' all day.

[SPEAKER_04]: You ain't drinkin' all day.

[SPEAKER_04]: You ain't drinkin' all day.

[SPEAKER_04]: You ain't drinkin' all day.

[SPEAKER_04]: You ain't drinkin' all day.

[SPEAKER_04]: You ain't drinkin' all day.

[SPEAKER_04]: You ain't drinkin' all day.

[SPEAKER_05]: You ain't drinkin' all day.

[SPEAKER_05]: You ain't drinkin' all day.

[SPEAKER_05]: You ain't drinkin' all day.

[SPEAKER_05]: You ain't drinkin' all day.

[SPEAKER_00]: Thanks for watching TUDUP, and thanks to our sponsors for making the show possible, Blue's Hog, Front Gate, All-Clad, Headley and Bennett.

[SPEAKER_00]: Casa Mara Club, new episodes drop every Monday, Wednesday and Friday, to subscribe, snag recipes, and dig into all the extra fun, head to TUDUPShow.com, or just find TUDUPShow on YouTube, and wherever you get your podcasts.

[SPEAKER_00]: They go make a mess in your own kitchen.