[SPEAKER_02]: Okay, I clearly put in too much stuff in this.

[SPEAKER_07]: That's a ruck.

[SPEAKER_07]: You made some egg yolks.

[SPEAKER_07]: You made some egg yolks.

[SPEAKER_08]: Oh, cute.

[SPEAKER_03]: This is going to change your life.

[SPEAKER_03]: Pull up a chair.

[SPEAKER_03]: The kitchen is open.

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

[SPEAKER_03]: With Clinton Kelly, Carla Hall, and Michael Simon.

[SPEAKER_01]: You better stretch your face.

[SPEAKER_03]: Let's dig in.

[SPEAKER_08]: This is so much fun.

[SPEAKER_06]: Everybody welcome to chewed up happy a Monday to everyone.

[SPEAKER_06]: Not everybody's afraid of favor-day the week, but I actually enjoy Monday a little bit because like, I like because I get to see you too.

[SPEAKER_07]: I get to see you too.

[SPEAKER_02]: And we get to eat a lot of food.

[SPEAKER_02]: Let me tell you, I feel so zen.

[SPEAKER_02]: I was just in Cincinnati over the weekend with my spiritual group.

[SPEAKER_02]: Hey, I've been a sisters, and I'm like ready to crush it.

[SPEAKER_06]: Awesome, Gemini Weekend, Michael.

[SPEAKER_06]: We could just kind of chill, relax a little bit, hung out with the grandkids.

[SPEAKER_06]: Nice, though.

[SPEAKER_06]: I had some fun, drink a lot of coffee, little bourbon, gulfed a little bit.

[SPEAKER_06]: You know, the usual thing, you need some fun, you need some fun, you need some fun, you need some fun, you need some fun, you need some.

[SPEAKER_06]: You know, it's funny, because my whole life in the restaurant business, like when I was, [SPEAKER_06]: physically running restaurants every day.

[SPEAKER_06]: The weekends were the hardest, like we're everybody else's off.

[SPEAKER_06]: Yeah.

[SPEAKER_06]: Those were my days of brutalness, like seeing our days.

[SPEAKER_06]: And now it's like, you know, we do restaurants, but I'm not physically in them all the time.

[SPEAKER_06]: I need more.

[SPEAKER_06]: I relax on weekends.

[SPEAKER_06]: And I never understood the weekends, but I'm sliding into them very well.

[SPEAKER_06]: They think it'd be very enjoyable.

[SPEAKER_07]: Very enjoyable.

[SPEAKER_07]: You don't want David and I did.

[SPEAKER_07]: We put up the TV out on the porch.

[SPEAKER_07]: It was cold and we had blankets.

[SPEAKER_07]: We're watching Wicked the movie again.

[SPEAKER_07]: Because I'm getting excited about the second movie coming out.

[SPEAKER_07]: I don't know if you're, they cut the story up.

[SPEAKER_07]: You don't even know anything about the movie.

[SPEAKER_07]: Wicked.

[SPEAKER_07]: No, okay.

[SPEAKER_07]: Well, dad, you've seen it.

[SPEAKER_07]: Yes, it's great.

[SPEAKER_07]: Is there's wicked on Broadway now a movie, your mind?

[SPEAKER_07]: Yeah, oh, it's yes, it's a book.

[SPEAKER_02]: It was a movie, and you know, a play and some movie.

[SPEAKER_07]: Yeah.

[SPEAKER_07]: Have you never seen the Broadway show wicked?

[SPEAKER_07]: Really?

[SPEAKER_07]: Oh, it's so good.

[SPEAKER_04]: It's so good.

[SPEAKER_04]: It's so good.

[SPEAKER_04]: Oh, yeah.

[SPEAKER_07]: Oh, yeah.

[SPEAKER_07]: I will tell you, I actually think that you would like it as a Broadway show.

[SPEAKER_07]: It gives you a lot of, there's a lot of bang for your book, a lot of singing a lot of costumes.

[SPEAKER_06]: It's not really, you know, maybe for a lot of the show, maybe for one of the shows instead of cook your anything, like, we could bring each other to, like, you guys bring me to Wicked.

[SPEAKER_06]: I bring you to a Browns game.

[SPEAKER_04]: Like, yeah, I'm like, I'm like, I'm like, yeah, I'm like, yeah, I'm like, yeah, I'm like, yeah, I'm like, I'm like, yeah, I'm like, yeah, I'm like, yeah, I'm like, yeah, I'm like, yeah, I'm like, yeah, I'm like, yeah, I'm like, yeah, I'm like, yeah, I'm like, yeah, I'm like, yeah, I'm like, yeah, I [SPEAKER_07]: You know what words mean, you know what words mean to me, it's time to go.

[SPEAKER_04]: Why are they all dressed up singing?

[SPEAKER_04]: I can't just speak it.

[SPEAKER_07]: That is a good point, that is a good point.

[SPEAKER_02]: But I actually would love that.

[SPEAKER_02]: So I went to see, I think I've only been to two professional basketball games.

[SPEAKER_02]: And I went to the WNBA.

[SPEAKER_02]: I went to see the Atlanta Dream.

[SPEAKER_02]: And I was at the half court line on the floor.

[SPEAKER_02]: On the floor.

[SPEAKER_07]: Yeah.

[SPEAKER_02]: It was exciting.

[SPEAKER_02]: Let me tell you.

[SPEAKER_02]: It was exciting because I got to see their expressions, their exchange.

[SPEAKER_02]: You know what I mean?

[SPEAKER_02]: The body language.

[SPEAKER_02]: It was fantastic.

[SPEAKER_02]: I've never seen that I think live sports are very different than seeing them on television.

[SPEAKER_02]: So I would say yes to a Browns game.

[SPEAKER_07]: Okay.

[SPEAKER_07]: I'll say yes to the Browns are guaranteed to win.

[SPEAKER_07]: I don't know anything about football, but I don't know anything about football.

[SPEAKER_05]: I don't know anything about football.

[SPEAKER_05]: Probably not.

[SPEAKER_06]: You said, I'm gonna, I want, I'll go off the brawls are guaranteed to lose.

[SPEAKER_06]: It's very good.

[SPEAKER_07]: Yeah.

[SPEAKER_07]: All right.

[SPEAKER_07]: I would like to try.

[SPEAKER_07]: I would like to watch football.

[SPEAKER_07]: I will say this.

[SPEAKER_07]: I would like to watch football someday with somebody who's patient enough to tell me what's actually happening.

[SPEAKER_07]: And I will listen to it because I'm just, from my entire life, I'm 56, and I literally have no idea.

[SPEAKER_06]: Well, you don't want it as to, I think it's, it's, like, it's the one sport that Liz has struck, like she's like, because it is the hardest one on, like basketball is very self-explanatory, [SPEAKER_06]: footballs, you're like, why are they throw the paint?

[SPEAKER_06]: He might have threw them.

[SPEAKER_02]: Well, I've been running into a foster of people.

[SPEAKER_06]: Yeah, like, run around like, it does, right?

[SPEAKER_06]: Yeah, it's not, and it doesn't move as quick, but it is the hardest one to understand.

[SPEAKER_06]: But we can go to, like, we could go to a basketball.

[SPEAKER_06]: We could pick a sport, go to the...

OK, I've been to basketball.

[SPEAKER_07]: I've been to baseball games, the fun.

[SPEAKER_07]: I just don't understand football.

[SPEAKER_07]: I think I have a thing, you know, it's like a dork in high school, and so I was like, fuck, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah, blah [SPEAKER_02]: Um, so I know how you feel about your protein.

[SPEAKER_07]: Yes.

[SPEAKER_02]: And I remember when you went through an egg face.

[SPEAKER_07]: I see the egg face.

[SPEAKER_07]: You're eating ball dags all the time.

[SPEAKER_07]: Oh, it was.

[SPEAKER_07]: Yeah.

[SPEAKER_07]: I mean, I think eggs get a bad rap, but I actually think that they're very good for you.

[SPEAKER_09]: Yeah.

[SPEAKER_07]: You know, right?

[SPEAKER_07]: They were sons.

[SPEAKER_07]: They've gone, I remember there was a time in American history where I was like, hey, they raised your cholesterol.

[SPEAKER_07]: I don't think they do to be honest with you.

[SPEAKER_02]: No, no, no.

[SPEAKER_02]: And for someone who has high cholesterol, you would know.

[SPEAKER_07]: I would know.

[SPEAKER_02]: I mean, right?

[SPEAKER_07]: Yeah, I mean, if I take eggs out of my diet, my cholesterol level doesn't change.

[SPEAKER_07]: When I put them back in, it stays the same.

[SPEAKER_07]: So, I was like, I'm not a doctor.

[SPEAKER_01]: Like that, we're not a doctor, we're not a doctor.

[SPEAKER_06]: Yeah, we don't even play one on television.

[SPEAKER_06]: But like, I do think, like, so much with food, I feel has to do with common sense.

[SPEAKER_06]: Like, people just overthink this whole thing.

[SPEAKER_06]: Like, if some, like, all these extreme diets or these extreme, like, just, it's like the old Julia Childs.

[SPEAKER_06]: It was the great, like, [SPEAKER_06]: I was gonna say this saying it.

[SPEAKER_06]: I just told me I'm 56 and I can't remember this thing.

[SPEAKER_06]: I was gonna say everything in moderation including moderation Yes, you know, like just be like you don't have to you.

[SPEAKER_06]: I just keep me.

[SPEAKER_06]: That's all.

[SPEAKER_06]: It is me.

[SPEAKER_06]: I can't know.

[SPEAKER_06]: I don't need any meat I don't like you can't like some be smart.

[SPEAKER_07]: You don't need the meat because you don't like you're like killing animals That's fine.

[SPEAKER_07]: Don't don't need the meat, but like other people just eat meat.

[SPEAKER_07]: I've seen them on it.

[SPEAKER_07]: It's going to work.

[SPEAKER_07]: You're crazy.

[SPEAKER_07]: It's crazy All right, but did you say what you meant?

[SPEAKER_02]: I can tell you what I'm doing.

[SPEAKER_02]: I'm doing double the x3 ways [SPEAKER_07]: Fabulous.

[SPEAKER_07]: Anyway, I love it three way on a Monday.

[SPEAKER_00]: I don't think it's the weekend when you know this is a different day.

[SPEAKER_02]: One of the things that I'm doing, I put a little oil on a paper towel and I wiped my knife with it because this is gonna help the yolks not stick to the knife.

[SPEAKER_07]: Oh, that is a great tip.

[SPEAKER_02]: I'm a little for steadiest about these are, these are soaked in beaches, but I'm a little for steadiest about the way things are sliced.

[SPEAKER_07]: You know, I mean, where presentation is everything, and also if you're like, we're devil digs, a big part of your culture, I mean, there wasn't a party.

[SPEAKER_02]: If you didn't have devil digs, it wasn't a party.

[SPEAKER_07]: Right.

[SPEAKER_02]: You devil digs were everything.

[SPEAKER_07]: Yes.

[SPEAKER_07]: And yeah.

[SPEAKER_07]: Yeah.

[SPEAKER_07]: And so, like, you eat with your eyes first.

[SPEAKER_07]: You have to go to somebody's house where they serve devil digs.

[SPEAKER_07]: And they just couldn't get those, the shells off of those eggs.

[SPEAKER_07]: They're mangled and it's just like, they look all bumpy and bumpy and sad.

[SPEAKER_06]: And they, oh my god, they look, it's a sad thing.

[SPEAKER_06]: You know, I also don't you think like I feel like in the past I'm going to say eight to 10 years Deviled eggs have made this massive comeback.

[SPEAKER_06]: Yeah, you know, it used to be something like I think all of us grew up eating But you rarely saw it a restaurant, but now like any like hipster restaurant.

[SPEAKER_06]: Yeah, there's double decks right with Yeah, with something like on top and all like but there's some variety of double decks.

[SPEAKER_06]: Are there any [SPEAKER_06]: like in the order of world.

[SPEAKER_06]: Are there any that you guys wish would make a comeback more or are any other of you love them?

[SPEAKER_07]: You know what's so funny about our diers?

[SPEAKER_07]: It's like, I feel like what people want to eat whenever I have a cocktail party.

[SPEAKER_07]: They want to eat devil tags and they want pigs and blankets.

[SPEAKER_07]: Oh my god, you can spend all day making little, beautiful or diers and move a mood, a mood's bushes.

[SPEAKER_07]: And all they want is, you know, all they want is a weiner and pop based on it, right?

[SPEAKER_07]: That's all they want.

[SPEAKER_02]: Yeah, so I started doing like little carrots and a blanket for the vegetarian.

[SPEAKER_02]: Oh, you don't get the vegan dogs, I get the carrots, so lots of spices, and I just love pigs and a blanket.

[SPEAKER_02]: I love sausages, I love because it's pastry and meat, I mean, yeah.

[SPEAKER_06]: totally.

[SPEAKER_06]: Any kind of little meatball like a sweetest you've got any of that I can create get kept that is but any kind of little meatball I think should always be present people.

[SPEAKER_06]: Yeah, I totally agree.

[SPEAKER_06]: All right.

[SPEAKER_07]: So I want you all to see this.

[SPEAKER_02]: So I'm doing three different.

[SPEAKER_07]: Yeah, I got some real jammy ones there.

[SPEAKER_02]: Yeah, so I had the jammy ones which I'm going to do short cut eggs.

[SPEAKER_02]: So so these jokes will not come out.

[SPEAKER_02]: Then I'm going to do kind of a stand at one mayonnaise a little bit of mustard, bacon on top, little cayenne in the filling.

[SPEAKER_02]: And then I'm going to do these beat soaked eggs.

[SPEAKER_02]: I'm putting a little Worcestershire sauce, some cayenne, some Worcestershire sauce, thank you.

[SPEAKER_07]: Well, the three of us really, we've been getting a lot of them.

[SPEAKER_02]: I mean, look.

[SPEAKER_07]: Before we dive back in, today's episode's flavor boost comes from Blue's Hog.

[SPEAKER_02]: They're one of the top names in barbecue nationwide, renowned for award-winning robes, marinades, and sauces.

[SPEAKER_06]: They've even won best sauce on the plan at the American Royal Eight Times.

[SPEAKER_07]: Blue's Hog, thanks for bringing the flavor to our kitchen.

[SPEAKER_07]: Stay saucy.

[SPEAKER_07]: Go to bluesh Hog.com for more.

[SPEAKER_02]: They've got everything from outdoor furniture to decor, to entertaining essentials, all made with quality, comfort, and style in mind.

[SPEAKER_07]: And since most of it is designed in-house, you can find their pieces anywhere else.

[SPEAKER_07]: Frontgate, thanks for making our spread.

[SPEAKER_07]: Looks so good.

[SPEAKER_07]: For more information, go to Frontgate.com.

[SPEAKER_07]: Quick shout out to our friends in all clad for keeping our kitchen run and smooth.

[SPEAKER_02]: Yeah, they've been crafting cookware in the U.S.

[SPEAKER_02]: since the 70s built to last and trusted by chefs and hardware.

[SPEAKER_06]: Decades of innovation, fully bonded steel and even heating, they have been the standard for pots and panes.

[SPEAKER_07]: So thank you all clad for being part of the madness today.

[SPEAKER_07]: The more information go to allclad.com.

[SPEAKER_02]: So the thing is if once you know how to do like your devil days once you know a feeling then you know you can add Whatever you want to add to it.

[SPEAKER_02]: So I'm gonna I'm gonna pop these out Which one of what variety you're doing first?

[SPEAKER_02]: So I'm gonna do the bacon ones with a little bit of cayenne in the in the yoke mixture So here's a question for you like all right eggs like we all love eggs [SPEAKER_06]: Like, Clinton, I were talking about even before he started cooking.

[SPEAKER_06]: Like, I love a jammy egg, he prefers a hard boil.

[SPEAKER_06]: But like, what's your favorite?

[SPEAKER_06]: What's your favorite?

[SPEAKER_06]: If you had to pick a style of egg to eat, do you have a style that you prefer or love the best?

[SPEAKER_07]: I mean, I, I love a, I mean, I gotta tell you something.

[SPEAKER_07]: I think I'm an equal opportunity egg lover.

[SPEAKER_07]: I really, I mean, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I, I [SPEAKER_07]: And you know, it's like 10,000 calories per plate, but it's like, I'll take it off.

[SPEAKER_07]: I'll work it off, I'll do a couple of steps today.

[SPEAKER_07]: You know, what about you?

[SPEAKER_02]: Uh, for me, I like soft scrambled.

[SPEAKER_05]: Soft scrambled, yeah.

[SPEAKER_02]: I mean, I...

Oh, my gosh.

[SPEAKER_02]: And I love, like, crispy toast, soft scrambled eggs.

[SPEAKER_02]: Uh, I'm bad the way.

[SPEAKER_02]: Don't go to breakfast with me, and the toast comes back.

[SPEAKER_02]: And it's like, it's like not toasted, and it's like, still.

[SPEAKER_02]: And I will look at the...

I was like, I want my toast to sound like this.

[SPEAKER_06]: I'm like, I love like even like real hard grilled bread with scrambled eggs and passes.

[SPEAKER_06]: Yeah, that's good.

[SPEAKER_06]: Would you like your favorite?

[SPEAKER_06]: No, I think my favorite is, and I think it goes back to like childhood.

[SPEAKER_06]: My grandfather, what he made eggs, he had that like a cast iron pan.

[SPEAKER_06]: And he used to do crispy eggs.

[SPEAKER_06]: So they were crispy on the bottom and the really jammy runny yolks.

[SPEAKER_06]: Yeah.

[SPEAKER_06]: that's not proper action, have color, blah, blah, blah, blah, blah.

[SPEAKER_06]: And they may be right, but I really don't give a shit.

[SPEAKER_06]: Like, that's how Greg brings me back to a place.

[SPEAKER_06]: And it makes me so happy.

[SPEAKER_07]: Yeah, we talked about this, right?

[SPEAKER_07]: I think everybody wants the eggs they grew up with.

[SPEAKER_05]: Yes, yeah, yeah.

[SPEAKER_07]: That's what you think.

[SPEAKER_07]: is the one that you want.

[SPEAKER_07]: And I actually did grab with Pochich.

[SPEAKER_07]: Speaking, when you were talking about breakfast and sending the toast back, I waited tables for years.

[SPEAKER_07]: I waited tables all through college, the summers, after college, during grad school, after grad school, the breakfast shift.

[SPEAKER_07]: I just want to say this to everybody out there.

[SPEAKER_07]: Be nice to your breakfast waiter or your server.

[SPEAKER_07]: people are psycho about breakfast and then it's like the check is so small then you get 20% you're like oh thanks for the two bucks you know it's like right but right I want my eggs like this I need my toast like this butter on the side I want my coffee like like this [SPEAKER_06]: You know what it is to I think a lot of it is because breakfast is the one meal that everybody has cooked or feels the hateful of cooking so they a lot of opinion they they just want breakfast they just want someone else to make their breakfast that's right that's right they're not going out the dinner to have something that a chef or someone created that you need they just want someone to make with their would make themselves at home that's right that's right that's right [SPEAKER_02]: eggs, runny, bacon, crispy, toast dry, coffee, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet, wet [SPEAKER_02]: Normally I would pipe this, but I just want you to see how easy it is y'all to just do your devil eggs.

[SPEAKER_07]: Just a normal you'd pipe it, but we're not good enough for pipe eggs.

[SPEAKER_07]: Nope.

[SPEAKER_02]: That's what we said.

[SPEAKER_02]: We said it.

[SPEAKER_05]: No, we said it.

[SPEAKER_05]: We're not.

[SPEAKER_05]: We're standing in the devil bag.

[SPEAKER_05]: Mine.

[SPEAKER_02]: Well, also sometimes you worry about piping, but then I'm going to put something on top.

[SPEAKER_02]: Right.

[SPEAKER_02]: But the piping is efficient.

[SPEAKER_02]: That's why I play.

[SPEAKER_06]: Yeah, if you're in the restaurant, you're going to make a hundred of them.

[SPEAKER_02]: Yeah, exactly.

[SPEAKER_02]: You're like, so you all want to eat these all at one time and you want to eat.

[SPEAKER_06]: No, when you wanted a time, I want you to like tease me with an egg then.

[SPEAKER_06]: I like that.

[SPEAKER_06]: That's a good idea.

[SPEAKER_09]: That's a good idea.

[SPEAKER_06]: That's a good idea.

[SPEAKER_06]: That's a good idea.

[SPEAKER_07]: I'll tease me with that egg.

[SPEAKER_07]: Teas me with that and jamming.

[SPEAKER_07]: That's a good idea.

[SPEAKER_02]: All right.

[SPEAKER_02]: These are the bacon ones.

[SPEAKER_05]: Think about it.

[SPEAKER_05]: Oh, thank you.

[SPEAKER_05]: Oh, Carla, get out your Samsung phone because that's why you Apple phone can't take as good pictures.

[SPEAKER_06]: And I, either one of the sponsor, I just like, oh, yeah, we're just big fun of each other because Carla talks about her fancy phone, but the only thing she shows you what it does, good is taking a picture.

[SPEAKER_06]: And she can't air drugs.

[SPEAKER_00]: Oh, yeah.

[SPEAKER_00]: Thank you.

[SPEAKER_00]: You got to clean your lips.

[SPEAKER_05]: I have all right now.

[SPEAKER_05]: Just, could you tell me that let me have a sharing?

[SPEAKER_05]: I got, yeah, I got, I got something right there.

[SPEAKER_05]: Oh, that does look good.

[SPEAKER_02]: I mean, I'm so good.

[SPEAKER_07]: Here's a share.

[SPEAKER_02]: Oh, my God, nice.

[SPEAKER_02]: Oh, no.

[SPEAKER_07]: Okay, yeah.

[SPEAKER_07]: Let's keep the show moving.

[SPEAKER_07]: Okay.

[SPEAKER_02]: Yeah, keep the show moving.

[SPEAKER_02]: All right.

[SPEAKER_06]: Didn't know what it is.

[SPEAKER_06]: She had to clean that lens because she's so afraid she's gonna take a picture with that.

[SPEAKER_06]: The one thing her phone does better and the picture doesn't look right.

[SPEAKER_06]: So we're gonna see it.

[SPEAKER_06]: Mm-hmm.

[SPEAKER_02]: Mm-hmm.

[SPEAKER_02]: They could have more bacon, if you want.

[SPEAKER_07]: You know what there should be more of in the world?

[SPEAKER_07]: Devil eggs for breakfast.

[SPEAKER_01]: I think we have the breakfast, right?

[SPEAKER_06]: Yeah.

[SPEAKER_06]: I mean, we just have hard boiled eggs for breakfast for jamming.

[SPEAKER_01]: Yeah, but just, you know.

[SPEAKER_01]: Oh my God, what that look like.

[SPEAKER_01]: My breakfast double day will be so good.

[SPEAKER_07]: We'll be happy to be a good guy to like that with bacon on it.

[SPEAKER_01]: And I think less mustard because you wouldn't have, I like mustard and I can start the day with that.

[SPEAKER_07]: Yeah, good.

[SPEAKER_07]: Carla, lovely.

[SPEAKER_01]: All right, so let's do, we're going to do the same thing.

[SPEAKER_07]: Now, let's talk about the beet juice situation.

[SPEAKER_07]: Where do you get the beet juice?

[SPEAKER_02]: So, beet juice wants the eggs or peeled.

[SPEAKER_02]: You just throw them in there.

[SPEAKER_02]: You could crack your eggs, and you could have the lines in them.

[SPEAKER_07]: All right, that's sort of like a crack old.

[SPEAKER_07]: Crack old, crack old, yeah, horrible.

[SPEAKER_02]: Marble, like, marble, it's like a Chinese egg, or yeah, yeah, yeah, yeah.

[SPEAKER_02]: You could do that, but you just throw it in the beet juice.

[SPEAKER_02]: All right, guys, Jerry is so cute.

[SPEAKER_07]: I haven't seen you.

[SPEAKER_07]: Yeah, that's how big you are.

[SPEAKER_07]: Okay, have I not seen you?

[SPEAKER_06]: Jerry's just works.

[SPEAKER_06]: Oh, okay.

[SPEAKER_06]: I don't know.

[SPEAKER_06]: I'm like any more would go to any, like they every juice that you could possibly get ready.

[SPEAKER_02]: Yeah, yeah.

[SPEAKER_02]: I mean, Blueberry juice.

[SPEAKER_06]: That would be fun.

[SPEAKER_07]: Okay.

[SPEAKER_07]: I don't want Blueberry juice.

[SPEAKER_02]: But you don't taste it.

[SPEAKER_02]: You don't really taste it.

[SPEAKER_07]: Just for the color.

[SPEAKER_07]: Mm.

[SPEAKER_02]: All right, in this one, I'm going to add a little bit of, um, [SPEAKER_02]: I don't know why I'm having a problem.

[SPEAKER_02]: Remember that time when we were talking, and I think I was around 48, maybe 46, 47 here's old.

[SPEAKER_02]: I didn't realize I was going through Perry Metapost.

[SPEAKER_02]: Nobody was talking about it back then.

[SPEAKER_02]: And now they're all talking about it.

[SPEAKER_02]: Now they're all talking about it.

[SPEAKER_02]: That was the rage.

[SPEAKER_02]: And I had, I was trying to point out my ingredients, and I was holding it.

[SPEAKER_02]: I'm like this, and Michael goes banana.

[SPEAKER_02]: I'm like, yes, thank you.

[SPEAKER_04]: Carla, like, have we told this story already on the camera?

[SPEAKER_06]: 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, 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]: That's the right.

[SPEAKER_05]: You made some egg yolk soup.

[SPEAKER_05]: Egg yolk, you know, maybe you can make us a tuna club now.

[SPEAKER_02]: Oh, my God.

[SPEAKER_02]: Yo, I mean, maybe we can do egg salad.

[SPEAKER_07]: I mean, I think it's still going to be delicious.

[SPEAKER_07]: Do we have any extra eggs?

[SPEAKER_07]: No.

[SPEAKER_09]: I ate them now.

[SPEAKER_07]: Which one?

[SPEAKER_07]: But those are jamming.

[SPEAKER_05]: No, I put that in there.

[SPEAKER_07]: We put this in.

[SPEAKER_07]: It's kind of stuff on it.

[SPEAKER_07]: No?

[SPEAKER_02]: This is how you fix it.

[SPEAKER_02]: Oh, no, let me go.

[SPEAKER_07]: I want to see it.

[SPEAKER_07]: Well, let's just talk about how to do it.

[SPEAKER_07]: Remember, on the tube, people would love it when we have a little fuck up.

[SPEAKER_07]: No, no, no.

[SPEAKER_07]: Here we go, on chewed up.

[SPEAKER_07]: Yeah, take the bacon off of it, I'll take it.

[SPEAKER_07]: OK.

[SPEAKER_07]: Get back, man.

[UNKNOWN]: It's going to be a horrible day.

[SPEAKER_04]: Oh, no, we want to walk you back.

[SPEAKER_04]: It's a horrible day, flying in.

[SPEAKER_07]: Oh, there it is.

[SPEAKER_07]: Yes.

[SPEAKER_07]: Oh, yeah, that's a nice dry one.

[SPEAKER_07]: Sorry, I just, I had a lot of luck.

[SPEAKER_07]: If you're listening to this and you have no idea what's happening, Carla, I don't have a little bit of shit.

[SPEAKER_07]: You're much, was it mayonnaise that you put in?

[SPEAKER_02]: No, I put in too much.

[SPEAKER_07]: Which is your sauce?

[SPEAKER_02]: All the wet stuff.

[SPEAKER_07]: Oh, too much.

[SPEAKER_07]: Too much of the wet stuff.

[SPEAKER_02]: Not my guy.

[SPEAKER_07]: That's good now.

[SPEAKER_07]: Thank you.

[SPEAKER_07]: Okay.

[SPEAKER_07]: Okay, that's coming together.

[SPEAKER_02]: Yes, coming together.

[SPEAKER_02]: Okay, here we go.

[SPEAKER_07]: All right.

[SPEAKER_07]: So that's a beat soaked egg white soaked egg white the whole egg.

[SPEAKER_02]: And then we're going to put it in.

[SPEAKER_02]: I know right.

[SPEAKER_02]: And then we added in too much.

[SPEAKER_02]: Worst wish to share sauce and to basketball.

[SPEAKER_06]: I got to tell you I haven't had the shot but.

[SPEAKER_06]: because if it's a scramble, I like it's super soft, I like my legs very runny, I like a jammy egg.

[SPEAKER_06]: I feel that I'm gonna like the runny version of the devil egg.

[SPEAKER_02]: Yeah, I, it's funny because I like, this is too big, I like the jammy eggs for sure.

[SPEAKER_02]: And now I'm putting on some chives.

[SPEAKER_02]: That's fair.

[SPEAKER_07]: I put a god up with me and I'm okay here.

[SPEAKER_07]: I have an honest question for you.

[SPEAKER_07]: So when you get served a devil egg half, do you put the whole thing in your mouth or do you bite it?

[SPEAKER_07]: I put the whole thing in my mouth.

[SPEAKER_07]: I feel like is there an etiquette for that?

[SPEAKER_07]: Like, I feel like biting a devil egg is gonna just create a mess.

[SPEAKER_07]: All right, so you got to pop it on.

[SPEAKER_07]: Yeah, you got to house that whole thing.

[SPEAKER_07]: Yeah, so you call it the picture looks good.

[SPEAKER_07]: Yeah, all right.

[SPEAKER_07]: Here we go.

[SPEAKER_06]: Good you face time me.

[SPEAKER_02]: Yeah, I have pickles and stuff.

[SPEAKER_02]: I don't think we need pickles on that taste I like pickles.

[SPEAKER_02]: I like pickles.

[SPEAKER_02]: I do like pickles here's some pickles.

[SPEAKER_02]: Yeah pickles eat gop pickle.

[SPEAKER_02]: Great.

[SPEAKER_02]: It's for tech you.

[SPEAKER_00]: You have any caviar.

[SPEAKER_00]: Nice.

[SPEAKER_00]: Is this great, Pupon?

[SPEAKER_07]: No one might be running, but it is delicious.

[SPEAKER_02]: Okay, let's see.

[SPEAKER_06]: It's really good, really good.

[SPEAKER_06]: I like the spice in it.

[SPEAKER_06]: I was going to say, I like the significant hit of Capasca that you couldn't have gotten the likes you made of money.

[SPEAKER_02]: Hedley and Bennett designs professional grade aprons, knives, and kitchen tools used in top restaurants and home kitchens alike.

[SPEAKER_02]: Built for durability, function, and style, their gear keeps cooks looking sharp and working comfortably in any kitchen.

[SPEAKER_02]: To find out more, go to Hedley and Bennett.com Sometimes you don't feel like having a drink with alcohol when you're out with friends.

[SPEAKER_07]: That's where Kossomara Club comes in to make these beautiful, botanical leisure sodas [SPEAKER_02]: The gap flavors inspired by travel.

[SPEAKER_02]: Coastal citrus, alpine herbs, and even a little ginger, all bubbly and refreshing.

[SPEAKER_06]: Thank you, Casabar, Club, for keeping us happy sipping in the kitchen.

[SPEAKER_06]: To find out more, go to Casabaraclob.com.

[SPEAKER_06]: I know, right?

[SPEAKER_06]: Right, you know.

[SPEAKER_06]: I mean, that's really nice.

[SPEAKER_06]: I think that was a gentle, like, a mistake that worked out as a win.

[SPEAKER_06]: Agreed.

[SPEAKER_06]: Great.

[SPEAKER_06]: Ooh, it's just living in my mouth.

[SPEAKER_01]: I know, right?

[SPEAKER_01]: Oh.

[SPEAKER_07]: It's like, oh, I'm like the movie shining.

[SPEAKER_07]: It's a little boy who lives in my mouth.

[SPEAKER_07]: Do you remember that?

[SPEAKER_07]: Yeah, I'd say, yeah.

[SPEAKER_07]: I love the shining so much.

[SPEAKER_07]: Oh, my God, best movie ever.

[SPEAKER_06]: It's funny.

[SPEAKER_06]: We make, um...

[SPEAKER_06]: We're a couple of weeks into the show, and we make a lot of movie references.

[SPEAKER_06]: Yeah.

[SPEAKER_06]: From our era, it's going to be interesting to see when people that are listening to this show, they're like, what the hell are the people talking about?

[SPEAKER_01]: What they're going to do is how little we're doing this.

[SPEAKER_06]: Right.

[SPEAKER_07]: Well, like you mentioned the jerk, and I'm sorry I called it an obscure comedy.

[SPEAKER_07]: I took a little shit about that.

[SPEAKER_07]: I called the jerk an obscure comedy.

[SPEAKER_07]: And I don't think it is, [SPEAKER_04]: Well, I mean, I feel like we're in some class.

[SPEAKER_06]: Because I mean, no one knows Steve Martin.

[SPEAKER_04]: I love the jerk.

[SPEAKER_04]: I mean, I don't know.

[SPEAKER_04]: I don't know.

[SPEAKER_04]: I don't know.

[SPEAKER_04]: Who played was Bernadette Peters in that?

[SPEAKER_07]: Was she played?

[SPEAKER_04]: Yes.

[SPEAKER_07]: It was Bernadette Peters.

[SPEAKER_07]: Yeah.

[SPEAKER_04]: Steve Martin.

[SPEAKER_04]: I know Steve Martin.

[SPEAKER_02]: Steve Lawrence.

[SPEAKER_06]: And that was when he was at the height of his like yeah, remember that's when he was doing the live on the wild and crazy good.

[SPEAKER_07]: Yeah, I often I do often think of the jerk because I sleep with this mechanism on my nose.

[SPEAKER_07]: Well, also in the bed is this thing that I use, I can't forget the name of the damn thing.

[SPEAKER_07]: Intake, do you know what this is?

[SPEAKER_09]: Yes.

[SPEAKER_07]: Yes.

[SPEAKER_07]: It's two magnets that you put on your nostrils, and then you have like a little plastic band that keeps your nostrils open so that when you sleep, you breathe through your nose and don't snore.

[SPEAKER_07]: So I have that and it works.

[SPEAKER_07]: You're a snore.

[SPEAKER_07]: I am.

[SPEAKER_07]: I turned into a snorke.

[SPEAKER_07]: Yeah.

[SPEAKER_07]: Um, and uh, I think about the because in the jerk isn't doesn't he invent something that gets your glasses.

[SPEAKER_04]: Yeah.

[SPEAKER_04]: Yeah, because I'm crazy.

[SPEAKER_07]: I cross sides.

[SPEAKER_07]: And when I put my magnets on, I think about the jerk.

[SPEAKER_07]: I'm like, is this going to make me cross side?

[SPEAKER_06]: Well, you don't look good.

[SPEAKER_06]: Think I think about it.

[SPEAKER_06]: But I think the beautiful thing about Steve Martin now, like for people that are watching that maybe haven't seen the jerk, but they know Steve Martin because she's, he's in a show with Selena Gomez.

[SPEAKER_06]: Oh, right.

[SPEAKER_06]: Yeah.

[SPEAKER_06]: So like if you, if you, [SPEAKER_06]: Love Selena Gomez, you know who Steve Martinists and you should go back and watch it because it's still hilarious.

[SPEAKER_06]: Okay, I'm gonna go back and watch it.

[SPEAKER_06]: I'll watch it this weekend.

[SPEAKER_02]: Now, this has nothing to do with Steve Martin.

[SPEAKER_02]: But kind of has something to do with the tape that you put on your nose because I put tape over my mouth.

[SPEAKER_02]: You know the mouth, yeah, it works.

[SPEAKER_07]: Yeah, I've heard it work.

[SPEAKER_02]: And so I got those have a little hole in it.

[SPEAKER_02]: Yes, that's a hole.

[SPEAKER_02]: Because sometimes I forget that I had the tape on.

[SPEAKER_02]: I can't breathe at a minute.

[SPEAKER_02]: So I'm in the minute, you know.

[SPEAKER_02]: And so I, [SPEAKER_02]: It's like stuck through a stall, that's straw, air.

[SPEAKER_02]: But Matthew says, isn't that Matthew did I snore?

[SPEAKER_02]: He's like, no, but other thing that it does, you don't really get morning breath.

[SPEAKER_07]: Oh, Rick, because it keeps everything moist.

[SPEAKER_02]: Yeah, yeah.

[SPEAKER_02]: I'm just saying it.

[SPEAKER_02]: Right, talk, y'all.

[SPEAKER_06]: Have you seen how much?

[SPEAKER_06]: No, if I tell Liz, there is a mouth-tap, I don't.

[SPEAKER_06]: Like, she's going to be like, making it.

[SPEAKER_02]: I'll see, I'll talk to you later.

[SPEAKER_02]: I don't want you to put a mouth-tap even during the day.

[SPEAKER_02]: OK, so let me tell you.

[SPEAKER_02]: So these are the Janigs.

[SPEAKER_02]: You know Michael walking around with Malte.

[SPEAKER_02]: So these are the short cut jamie eggs.

[SPEAKER_02]: So jamie eggs.

[SPEAKER_02]: So it's about six minutes a five six minutes.

[SPEAKER_02]: Yep, and then I just mix mayonnaise and mustard and then I go in Oh, and I just place this right on top of the egg [SPEAKER_02]: It is so simple.

[SPEAKER_02]: I put these in my book, Carla Hall, Soul Food, every day in celebration.

[SPEAKER_02]: But what I love is the mouth-fill of these eggs.

[SPEAKER_02]: And then I'm going to put in some a lepo pepper, just a couple of them.

[SPEAKER_02]: And then I'm also going to try some of that barbecue, but I'm going to try it.

[SPEAKER_07]: Yeah, some blue is hog.

[SPEAKER_02]: Yeah, some blue is hog.

[SPEAKER_02]: I think this would be really fun.

[SPEAKER_02]: Because this, [SPEAKER_02]: And you can serve them, you absolutely need to serve them sort of in a play, like a dish.

[SPEAKER_02]: But you can also serve them on a spoon, like in spoons.

[SPEAKER_02]: Oh, yeah.

[SPEAKER_06]: You put it on.

[SPEAKER_06]: Like a ramen spoon.

[SPEAKER_06]: You don't know, yeah, yeah.

[SPEAKER_02]: Exactly.

[SPEAKER_06]: So try one with the blues, huh?

[SPEAKER_02]: Yeah.

[SPEAKER_02]: I know that they're kind of slipped.

[SPEAKER_06]: Yeah, it's like, I've got to do what you're pushing.

[SPEAKER_06]: Push it.

[SPEAKER_02]: Push it.

[SPEAKER_07]: Push it real quick.

[SPEAKER_07]: That's great.

[SPEAKER_07]: I mean, really great.

[SPEAKER_07]: I have that in a party.

[SPEAKER_07]: I have a jamming exit.

[SPEAKER_06]: Yeah.

[SPEAKER_06]: Yeah.

[SPEAKER_06]: To me, jammy eggs, like, when you were saying breakfast, double eggs, jammy eggs, as well, I think.

[SPEAKER_06]: I've got to take a pic of it.

[SPEAKER_06]: Mm-hmm.

[SPEAKER_07]: Well, yeah, I'll have to get a close on that baby, Carla.

[SPEAKER_07]: I will say, I think my favorite was the beat one with the Worcestershire, and even though it was a little loosey goosey, but I like the sabasco and the Worcestershire is nice.

[SPEAKER_02]: Isn't it nice when you hear that you and everybody can pick their favorites?

[SPEAKER_02]: So it's not, why say, or were you can say, and, right, I want a little salt on this.

[SPEAKER_06]: So they're all the way to the crow.

[SPEAKER_06]: And I mean, that's a beauty of it too.

[SPEAKER_06]: Like, the nice thing about a double bag or these style eggs, if you're entertaining, I think at home, is this is something that you could get up all the eggs done at a time, 100% and then you could kind of start designing them at the end and customize them at the end, but you could follow your eggs at once and you're golden.

[SPEAKER_02]: That's it.

[SPEAKER_02]: That's what's up.

[SPEAKER_07]: All right.

[SPEAKER_07]: But is it time for a giveaway or giving away a gift pack from pop?

[SPEAKER_06]: Mustard, if you haven't heard so pop mustard is a brand that myself and a couple of my friends started it's based out of Cleveland, Ohio.

[SPEAKER_06]: It is.

[SPEAKER_06]: whole seed mustard that has been pickled and barrel fermented, and we do a couple different flavors.

[SPEAKER_06]: We do a spicy, we do a smokey, and we do an original like our OG, which is an IPA-based one.

[SPEAKER_06]: And when you eat it, it pops in your mouth like caviar because it's the only whole seed.

[SPEAKER_06]: mustard on the market.

[SPEAKER_06]: It's a really, it's a disruptor.

[SPEAKER_02]: Oh, I mean, I love it.

[SPEAKER_02]: Licious.

[SPEAKER_02]: It really is.

[SPEAKER_02]: It makes all things buy.

[SPEAKER_02]: Everybody who comes in my house loves it.

[SPEAKER_02]: So if you're the recipient of this, don't share it.

[SPEAKER_07]: Look at that.

[SPEAKER_07]: Who the recipient.

[SPEAKER_07]: Yeah, we got to pick that winner at the ball, but first let me say if you want to get in on this giveaway thing that we do every single day every single day We're giving away something go to chewed up show.com I know also don't forget to follow us on Instagram a chewed up show same thing with TikTok watch us on YouTube If you're listening to us you can watch this magic happen.

[SPEAKER_07]: Okay, who wants to choose the winner?

[SPEAKER_07]: Carlos, I get it up [SPEAKER_06]: Bob in Saverna, Saverna Park.

[SPEAKER_06]: Saverna Park, Maryland.

[SPEAKER_06]: Okay, Saverna Park.

[SPEAKER_06]: Hey, Saverna Park.

[SPEAKER_06]: Saverna Park.

[SPEAKER_06]: Saverna Park.

[SPEAKER_06]: Okay, Bob in Saverna Park, Maryland.

[SPEAKER_06]: You're going to win a trio package of pop mustard.

[SPEAKER_07]: Okay, do not forget to see us again on Wednesday.

[SPEAKER_07]: We're going to be back on Wednesday and Friday.

[SPEAKER_07]: Every week, Monday, Wednesday, Friday, Monday appetizers.

[SPEAKER_07]: Well, it stays on three days.

[SPEAKER_02]: And Friday is dessert day.

[SPEAKER_03]: Yes it is!

[SPEAKER_03]: Bye everybody!