0:00

Have you told your friends that you see ghosts? Oh,

0:02

absolutely not. Gina

0:05

Rodriguez returns in Not Dead Yet.

0:07

I'm back, baby! Who is

0:10

that? Oh, she's the obituary writer. And Brad

0:12

Garrett joins the brilliant ensemble cast. Titan,

0:15

maverick, titan of all mavericks. These

0:17

are all words used to describe me. Not

0:22

Dead Yet, season premiere, tonight

0:24

830, 730 central on ABC

0:26

and stream on Hulu. ["T

0:35

T Welcome

0:47

to Green Eggs and Dan, where I

0:49

interview amazing people with amazing minds, but

0:52

all I care about is what is

0:54

in their fridge. My guest today, amazing

0:56

comedian, writer, actor, producer, all the hyphens.

0:59

I don't know her that well. We're

1:01

Instagram buds. We have a

1:03

lot of friends in common. Please welcome Erin Darling. Hi,

1:05

Erin. Hi, thanks

1:07

for having me. Of

1:09

course. So I'm very excited

1:12

to have you because I

1:14

already am in love with a lot

1:16

of aspects of your fridge. Let's get

1:18

into the fridge right now. You guys can

1:20

see Erin's fridge on my Instagram at standup

1:22

Dan. And here we go. Okay,

1:26

so automatically

1:29

I'm thinking somebody's

1:32

Mexican. One

1:34

hundred. I'm

1:38

racially profiling your fridge and I

1:40

am right. Yeah, yeah, you

1:42

are. And I wouldn't normally

1:44

say that someone's Mexican just because they have

1:46

tortillas in their fridge, but you've

1:48

got corn tortillas and you have this is like

1:51

a stack of tortillas. Like

1:53

this is I've never seen anything like this. Outside

1:56

of like a roadside taco stand. This

1:58

is a. Dak

2:00

takes up the whole shelf. There's

2:04

no more room on top. It just

2:06

fits in there. There's 100

2:09

tortillas in there. And

2:13

it's the best brand, too. It's

2:15

Guerrero. That's the taco truck

2:18

brand. You can't mess

2:20

with that. It's the best. Really?

2:23

Yeah, yeah, yeah. You

2:25

know, I love a good corn tortilla.

2:27

And I feel like a lot

2:29

of non-Latinos are just like,

2:33

no, I like the

2:35

flour tortillas. But that's

2:38

because they've never had a good corn tortilla, I think.

2:40

And especially a fresh corn tortilla, that's like,

2:42

they press it right in front of you and then

2:44

throw it on the grill. Oh, baby. Absolutely.

2:47

That's like the best. It's so good. But

2:49

you know what's funny is my mom actually

2:51

makes an incredible flour tortilla. She's never made

2:54

corn tortillas. So her thing is

2:56

flour. And it's so interesting because I used

2:58

to love flour as a kid. And now,

3:00

as an adult, I just think getting into

3:02

the taco truck scene in LA, how

3:05

can you not appreciate a good corn tortilla?

3:09

I am absolutely with you. And

3:12

I have a very good taco truck story

3:14

from last night that we will get into

3:16

after we're done with your fridge. Put a

3:18

pin in it. Put a pin in it.

3:21

OK, top row. Let's start

3:23

there. Top row is an

3:25

ode to Trader Joe's

3:27

bread products. OK. We

3:30

have two big

3:33

loaves of Trader Joe. We got organic white

3:35

bread, organic whole wheat bread. They really pumped

3:37

up the font on the organic. Yeah. With

3:39

the bread there. They really go all in

3:42

on that. And then

3:44

this I've never had. And I don't

3:46

think I've ever been more fascinated or excited

3:48

to try something. The

3:50

Trader Joe's classic English

3:53

muffins. Oh

3:56

my god. The Thomases are turning

3:58

in their graves. I know

4:00

I know what you know what's funny

4:03

is so i give my has been

4:05

the grocery list he does the grocery

4:07

shopping allies as we don't normally go

4:09

to trader. Joe's by Island Love

4:11

for saw her side Girl Boss.

4:14

Yeah. Assess Assess the. Runway

4:18

there. Might. Be bear,

4:20

I do a lot of the cooking so I

4:22

feel like that for Italy, even as subtle. As.

4:26

right? When. You go to

4:28

Trader Joe's You don't get those like classic

4:30

stable brands alive. So he huber you had.

4:32

That's how you end up with a. To

4:34

procedures bread her to do the most mothers and.

4:37

Fathers. Mother Trader Joe's stuff in

4:39

here to assist. I am A How

4:42

are they I've I've never had them.

4:44

They're good but they got more. The

4:47

Sas. Matter throw away. I think

4:49

the majority of that, to be honest

4:51

said sacked. I feel like

4:53

that should be the subtitle to Trader

4:55

Joe's because every that's like the story

4:57

of everything. A Trader Joe's gets moldy

4:59

pretty fast, especially their fruits and veggies.

5:01

sites you visit: Eat that shit A

5:04

Mclaren Homes? Yeah, Yeah, one hundred percent

5:06

don't buy an avocado from. Trader Joe's

5:08

like they're either rock hard or

5:10

use the are base the guacamole

5:12

like an emblem. My receipts. And

5:15

brown. Let's

5:17

see here we have: What are

5:20

these things under the white bread?

5:23

Oh. And those are cookies. We've.

5:25

Got some hooked. He

5:27

says brand cookies and

5:29

cigarettes. Huggies, Yeah

5:32

to something else. Now you've got here

5:34

that I've never seen in any fridge

5:36

and I have seen all the fringes

5:38

of all the people. Your.

5:40

Alley humans. Garlic

5:43

and onion. Aren't.

5:45

Tupperware on the top

5:47

row. Yeah of front

5:49

and center there's three garlic bulbs

5:52

in like a take out soup

5:54

container. Yeah. And there's a. There's.

5:56

an alien sized white

5:59

onion in another

6:01

like Tupperware. Like what is, why

6:03

not the crisper? Tell me what's

6:05

happening here. Yeah, so you

6:07

know what, once I start, you can't

6:09

really tell from the way this is

6:11

photographed, but that onion is actually cut

6:13

on the bottom. So

6:16

once I cut something, I just

6:18

put it automatically in like a

6:20

Tupperware type of deal so it

6:22

stays fresh. Okay, okay. And

6:25

yeah, so and I just do the same thing

6:27

with the garlic because the garlic gets flaky,

6:30

you know, that outside outer garlic crust

6:32

stuff just gets everywhere. So just keep

6:34

that from getting all over the fridge

6:36

because I also like to keep it

6:38

clean. I always just put my

6:40

garlic in like a used, exactly like a

6:42

pho to go container. I

6:45

keep my Tupperware. I don't hate it. Yeah,

6:48

it's helpful. I don't hate it. Like

6:50

if you're not gonna dice your onions right away, like

6:52

that's basically what I do with an onion. I

6:56

do not hate that idea. I mean, maybe

6:59

the placement, it's like you're, I've never seen garlic

7:01

and onion have, this is

7:03

like the understudy, like finally

7:05

getting a starring role, like

7:08

front center top headliner. I

7:10

use so much of this. I

7:12

use so much garlic. I mean, I make

7:15

my own salad dressings. There's always minced garlic

7:17

in that. And I use a

7:19

lot of onions too. So it's funny

7:21

though, that's a huge onion. It's like

7:23

floating. Like stuck at

7:25

the top, it wouldn't go all the way down.

7:28

How do you store your onions? Like what's normal?

7:30

Am I doing this wrong? Look,

7:33

it's a tomato to model situation. I usually

7:35

just, if I cut it, I will wrap

7:37

it in a plastic wrap

7:39

and then put it back in, which

7:42

I guess you're just doing a more

7:44

environmentally sound way of doing that. Yeah,

7:47

almost the same. Yeah, you're good.

7:49

But again, I don't know. It's just,

7:53

I'm not used to seeing them. I'll

7:56

get used to it. I'm fine with it, but Okay.

7:58

It's just gonna be a little bit. The

8:01

Period. Anyway, let's get

8:03

your wine section over

8:05

here. Second, know you've

8:07

got a rose. a

8:09

champagne isn't. As. Sparkling

8:11

or say you've got a some

8:13

sort of champagne situation. Yep,

8:16

and as of my own. Yeah. And

8:18

I think that's a start in there.

8:20

Are you know what's funny? Those are

8:22

all non alcoholic. Really?

8:25

Yeah. Is. This for dried

8:27

January or is the sale of a

8:29

dry year think. It's probably gonna

8:32

be a whole dry year for me by.

8:34

yeah, I haven't drank about three months, which

8:36

is interesting because I make a lot of

8:38

wine contents, but this January I was like

8:40

why don't I try some these non alcoholic

8:43

plans So those are all things I haven't

8:45

tried before. But yeah, one is a sparkling

8:47

was I wanted to say guy a plane

8:49

sparkling brute had the saying and yeah, that

8:52

there's It's bizarre busy, interesting journey for me

8:54

and in the corner down there and see

8:56

I have an. Athletic brand which

8:58

is also a non alcoholic beer though

9:01

it trying lots of different things right

9:03

now that don't contain alcohol. Did you

9:05

do it or idea? Anyway, You

9:08

know, I'm more of a sober

9:10

October guys. Ah, I. Did

9:12

sober October. I usually do dried January, but

9:14

I think that sober October makes a lot

9:17

more sense than dry January. But as January

9:19

a hard month and you just wanna drink

9:21

press Yes, I think it's a bit like

9:23

a like a real get up and go

9:26

months because you're like or a holiday seasons

9:28

coming. I got to do all my work.

9:30

I had to get everything done. Yeah, I

9:32

also there's nothing going on in October of

9:35

the weather still nice. you can go out.

9:37

You could do stuff that big of a

9:39

perfect months ago. Sober January to me is

9:41

like. Is colds You're

9:43

like you'd swear to

9:46

hibernate. Use. On a pour

9:48

yourself a glass of red wine

9:50

and citizen roll up on the

9:52

couch in front of a fire.

9:54

I want a Norman Rockwell painting

9:57

with some cavernous, so I think

9:59

that's I. Airing on the side of

10:01

sober October And I've done both. And that's

10:03

my conclusion. Sober October was way easier to

10:05

me. the dry January. He. Will

10:07

probably be easier for me to be honest.

10:10

Citizen, But I think I've been sober since.

10:12

October, so I think I'd technically

10:14

did both. Wait,

10:16

so what happens? Tell me what happened was very

10:18

did you? did You guys have fight with your

10:20

husband and you're like okay no more booze or.

10:23

What is like percent? that's what happened

10:25

while hiding Own know me so wow.

10:29

Never eats at a gas. Honestly,

10:31

we just kind of realize that we

10:33

don't ever fight unless there's like

10:35

alcohol involved and we urge is.

10:37

At this point no relationship or were

10:39

like you know, let's it's not

10:41

worth it. Like, why are we

10:43

doing this? It puts extra pressure on

10:46

As and you know you can.

10:48

Like. The hangover goes away the next

10:51

day, but then the psyche solve these

10:53

things that have been sad and year

10:55

like let's not. So we just decided

10:57

to take a break indefinitely and it's

10:59

actually been really nice. Wow, yeah, I'm.

11:02

So. Now in to get into fights. The

11:04

real fights. And yeah, I. Mean there's no

11:06

hiding behind it when you're not drinking it's

11:08

like you have to take responsibility for everything

11:11

and it's actually it's sad a lot. light

11:13

you know like I can really tell when

11:15

I'm being said he and know what I

11:17

need to work on. I also know when

11:19

I feel bad that it's not because I

11:22

had one the night before it's like know

11:24

I might be sick or something's off left

11:26

depicts. It's gonna nice to know that. So

11:28

I just and learning a lot about myself

11:30

during this journey. Wow, that's

11:33

a very mature of you

11:35

guys. Yeah. I yeah I.

11:37

Know the only reason I guess that is because

11:39

that's the reason that most of my friends and

11:41

my friend group stop dragging the likes of which

11:44

is realize you know we drank and we fight.

11:46

That's like I haven't sub of bird the for

11:48

some of her that's why. Good for you for

11:50

figuring on our. Thank you!

11:53

Think yeah Wow! this to serve

11:55

food podcast is taking a turn

11:57

for the therapy I will say

11:59

whenever I. Like to go down this road

12:01

of. Fun! Non

12:03

alcoholic drinks When I'm during

12:05

the sober months and I've

12:07

said before Osi he has

12:09

a non alcoholic beer. That.

12:12

Is. So.

12:14

Good. It's zero calories and zero

12:17

artificial sugars or anything would have

12:19

begging the question, what the hell

12:21

is it's and I think it's

12:23

just like beer flavored Lacroix basically.

12:27

Railing are been a bit of yeah it's

12:29

carbonated and it's it tastes pretty damn gets.

12:32

it's a super light like those japanese beers

12:34

and other non kind of. I'm kind of

12:36

here for it. I like it. Yeah

12:39

I yeah I'm in a tie that when Next is

12:41

on my list now. Have you

12:43

tried any of the refers will? How

12:45

are the non alcoholic wines and alcoholic

12:47

sparkling. Is. It just like juice. They.

12:50

Are and not like choose but they are

12:52

very hit or miss. an item from like

12:54

a big wide same way my parents of

12:56

line so and i bought a ton of

12:59

this as. From Total Wine I just bought

13:01

everything that I thought looks that are interesting

13:03

because I had no experience in their non

13:05

alcoholic world before It's I would bring these

13:07

like to family dinners and south and I

13:10

remember there was one bottle that was like

13:12

undrinkable it was yeah. That's it.

13:14

Smelt like pepper and I was like oh

13:16

maybe this is really sophisticated and good. A

13:18

hundred and one side's rate is it was

13:21

like this is awful, some that, yeah that

13:23

with a red wine. I really like the

13:25

sparkling than the white wines. I think that

13:27

there's some brands are really doing it right.

13:30

but yeah it's kinda hard to find. It's

13:32

not like you could just walk into. A

13:34

store and pick up a non alcoholic brand

13:36

and like get something that you thought was

13:39

good if you're used to drinking wine like

13:41

Acts were like well made winds. So

13:43

I think there's a lot of progression

13:45

that needs to happen with this technologies,

13:48

but I appreciate that it's out there,

13:50

like for people. Now I'm not sober.

13:53

By. I'm pretty much sober in I'm not

13:55

drinking so it's like well this is it's

13:57

it's gonna, it's another. These options are there.

14:00

It's so good. I mean I love my when

14:02

I do the month off drinking I love it.

14:04

I wake up early, I go to the gym

14:06

every day it's I feel great. You know I'm

14:09

a little bored but it's okay. Of

14:12

a little bit of. Yeah.

14:15

It's it's boring being so healthy is

14:17

this is. It is laurie being Solve this well

14:19

that's the whole thing is like it gets boring

14:21

and any to fill it up with things like.

14:24

Writing and reading and being productive and

14:26

writing the script you've always wanted to

14:28

sell. Psych, you know? I feel like.

14:31

You. Fill up that boredom

14:33

with productive things that like a for everyone

14:35

who like goes to a suddenly like to

14:37

said. They. Say them, season with year

14:39

to see the miracles and it's like they just start.

14:41

I think it's his casino hung over and it is

14:43

worth a lot more. Things

14:46

up and I'm still waiting

14:48

for my miracle. Like with,

14:50

I stopped. Drinking? Like? when do I

14:53

get the benefits of at like? I guess

14:55

I look the subtlest. I

14:57

want to read the where, Where's my million

14:59

dollar. Opportunity gave me

15:01

my America. You

15:05

have one of my favorite. Basic. Be

15:07

supermarket a bought Sam as which

15:09

is the Trader Joe's Ah, Atlantic

15:11

Salmon. It is delicious. It's very

15:14

fatty. It travels well. It doesn't

15:16

move quickly. I like that a

15:18

lot. so kudos Yeah, why's that?

15:20

One in particular is good. I

15:22

agree with you. every time I

15:25

try to buy salmon from a

15:27

different grocery store, I feel like

15:29

I end up throwing it out.

15:31

Smells weird. Yeah, I've

15:33

been getting in the cart salmon from

15:36

Whole Foods, like the home delivery salmon

15:38

phrase and every time his senate they

15:40

leave the scales on and on. My

15:42

who wants to scales on a salmon

15:44

fillet? That. Said we're

15:47

not doing this to me. I. Don't like

15:49

that either. I wouldn't. I would not like that.

15:51

Know i now have to notice bit

15:53

of be a fishermen and take out

15:55

my scalar. A scale the same

15:57

as be a fishmonger Now. Okay

16:01

and then you've got your your

16:03

half eaten go of beans. the

16:05

up ah. You've got her.

16:07

fire. Total. Good good stuff.

16:10

Gets dogs you gotta take home

16:12

south of their day situation. the

16:14

at and then you know I

16:16

know from for for a man

16:18

he can I think I'm going

16:20

to dig you for your kroger

16:22

shredded mild, centered sees. Again, damn

16:24

do I have to remind you I don't

16:27

do the grocery shopping. You

16:30

give him the list you gave him the less

16:32

of a. Knob I thought you think

16:34

I wrote crowded Are unaware. Kroger

16:37

ran miles. other only says

16:39

the bases and stuff as.

16:44

Oh My. God. I love it's you know, It's

16:46

funny. I almost never

16:48

requests. Strategies.

16:51

I almost always is by the block and

16:53

just Chino. Save it out myself so us

16:55

still there must have been something specific I

16:58

was making to get. This. Shredded

17:00

cheese like I wish I remember. I

17:04

think you're just embarrassed because I'm putting

17:06

your own blast and I'm going to

17:09

embarrass you a little more because behind

17:11

the kroger shredded cheese is. Priests.

17:13

Reddit Parmesan cheese in the back.

17:16

Peaking. It's little head out yes

17:18

I felt. First of all I

17:20

believe that say. And

17:22

I always have saved Parmesan on that

17:25

I am than a defend that so

17:27

I I top it with salads like

17:29

I need that ready to go like

17:31

immediately I'm not going to save my

17:34

own Parmesan that to heart of see

17:36

that's a difficult. Say A O

17:38

L A Z. Is

17:43

defending the saves Is defending

17:45

the save. Everybody's because the

17:47

anti taking agents is all

17:49

being defended. Why? It's wait.

17:51

Hold on this or something. I need to know

17:53

about this. Oh one. on

17:56

to read the ingredients of

17:58

yours Saved permission. The And

18:00

let me tell you, it's definitely more

18:02

than the words. Shaved Parmesan is going

18:05

to have thirty ingredients in there. And.

18:08

Like taking agents of

18:10

the ad tears I'm

18:12

of extinct animals. It's

18:14

really awful. Okay, Well.

18:16

Now at least I know that

18:18

they've learned something from the side

18:20

path. Thank you for letting me

18:23

now have said. No, I'm and

18:25

Veg, you got it. And then

18:27

we go down crisper lane. Crisper.

18:29

Pretty. You know, free. Not

18:31

much going on. Got some bagged veggies. It's

18:34

a pretty respectable fridge. What's this thing here? In

18:36

the middle? Next to the tortillas? sets of white

18:38

race. My. Arrest and. Not.

18:42

A lot of proteins and although I guess

18:44

that's chicken under the system. Yeah,

18:46

those are the only proteins I eat. To

18:48

be honest with you, I meet some grosses

18:51

me out with. I'm sure we'll be a

18:53

topic that will get into. Okay,

18:55

yeah, As well.

18:58

Guess what? There's no time like

19:00

the present meet causes you out.

19:02

Why? Well. I was

19:04

a vegetarian for I think seven

19:06

years and I just recently about

19:08

a year ago started incorporating. Second,

19:12

Back in my diet. And as there was, I

19:14

was kind of I was like a vegetarian for maybe. Four.

19:17

Years I was a pesky terry and for

19:19

a couple years I added in says but

19:21

his was really and get enough proteins and

19:23

then finally my body was kind of starting

19:25

a crepes again. So like I'm just gonna

19:27

listen to a decent chicken and turkey by

19:29

it's still kind of hard for me to

19:32

wrap my head around like. Or.

19:34

Is. He is

19:36

that Anasazi still difficult for

19:39

me? I'm. Working on it. Interesting.

19:42

So this is. I wanted to go

19:44

back to what I put a pin

19:46

in which was that I last night's

19:48

winter Korean restaurant in Korea Town with

19:50

my buddy Paul. He's a food writer

19:52

and he gets invited to these free

19:55

meals and I'm uses consequences. Very fun

19:57

but whenever I'm in Korea town or

19:59

driving through. There's a place that I

20:01

like to make a stop that called tacos

20:03

like Guerra. Like. Era like where I

20:05

am. Garage up my

20:08

gas and. They.

20:11

Are as a streets i target joint like they

20:13

just pop up on the side of the road.

20:17

Their. Talk as up a store is

20:19

like nothing I've ever had in my

20:21

own. Like it's is literally like you

20:23

just say he crossed the border your

20:25

and see you on you found that

20:28

Amazing. I'll post surplus it so. Unbelievable.

20:31

Of it, it might be vying for my favorite

20:33

biden allies. With. But. I

20:36

think up a Storm might be a very

20:38

good intro to port for you. I say

20:40

that that wasn't as a Jew who didn't eat

20:43

pork his whole life. Yeah,

20:45

so that's the thing is, I'm

20:47

not one of the things I

20:49

actually miss about or is a

20:51

really good past Taotao. On yeah.

20:54

That's. Hands a solid.

20:57

It's so good. I.

20:59

Can get enough of it. Anyway, talk of garage

21:02

shout outs Aaron I'm going to send your

21:04

talk of them every down to leave on.

21:07

What street is as I guess I was closest

21:09

place I'll go meet you there may be. Or

21:11

how? And and realize as

21:13

the O M G at

21:15

that was so great. It's

21:18

on pico and Western basically

21:20

that's actually close to where

21:22

I'm at. Yeah. Release day.

21:24

My God. Tell everyone what

21:26

your addresses. Omnipod sets, sets.

21:32

Humans. Have been making wine

21:34

for over eight thousand year non

21:36

alcoholic wine is a very new

21:38

thing at least the fancy pants

21:41

vs that Aaron has and for

21:43

friends. When did this trend start

21:45

in Eight Sixty nine A New

21:47

Jersey dentist and pro business named

21:50

Thomas Bramwell Wells past rise up

21:52

from at Concord Grapes as a

21:54

non intoxicating line that can be

21:56

used for communion. At current that

21:59

zero proof every the down it's

22:01

weight the congregation's across the country

22:03

and launched America's process fruit juice

22:06

industry is back until eighteen nineties.

22:08

Wilson's grape juice was noticed Doctor

22:10

Wells, his aunts and then. I'm.

22:24

Going to get to the question that

22:26

ask every guest. Starting with what is

22:28

your earliest food memory. My.

22:30

Earliest sued memory is not necessarily

22:32

I got one, but it's actually

22:35

hospital food. Oh no. Memories

22:38

actually going to visit my mom and

22:40

hospital when my little. Brother was born

22:43

so I was not as you. And

22:45

for some reason I really distinctly

22:47

remember the hospital race and it

22:49

was like. A. Kind of. I

22:51

doubt. White. Version of

22:53

by dead chinese type of fried

22:56

rice. It was like. Had

22:58

the frozen. You know, the frozen. Like. Peas.

23:01

And carrots. It's like the care is like. and.

23:03

A little square which is

23:05

that. And. Arise! That's

23:09

your earliest food memory. Wow.

23:11

Yeah I remember being excited and like

23:13

going to visit my mom and she

23:16

had a meal and see Shared some

23:18

of the thrice with me and I

23:20

don't know why I like actually also

23:22

really remember that hospital smell with it

23:24

so would like to. Bad thing is.

23:28

Yeah. And you associate that with your brother

23:30

to. Yeah I me I love

23:32

my brother. I my brother's so

23:34

of it's i want to vomit everything on

23:36

his ear. Pieces

23:40

keep. The negative connotation in the

23:42

concept. of the good okay

23:44

what is your death row meal is think

23:46

of or even that you're on death row

23:48

let's say that's you and your husband decides

23:51

you know what we're gonna have one one

23:53

night was dirt and yourself say and you

23:55

terrorism he gives you the wine and you

23:58

drink it and it was that's pepper smith

24:00

non-alcoholic wine, he fucks with you. You

24:03

were like, God damn it! And you just

24:05

like, you well attuned on him

24:07

a little, you go a little too far, now you're

24:09

on death row. Oh my, this story

24:11

involves me

24:13

murdering my husband. Oh

24:16

my God. Yeah, you're on death

24:18

row, what is your death row meal? My

24:22

mom's chicken enchiladas. Incredible

24:25

enchiladas, but you know what? I would want to

24:28

make them. I was thinking about this question, I

24:30

was like, you know what, last time she made

24:32

them, they just weren't that good. And I feel

24:34

like I'm now better at making the enchiladas. So

24:36

I would want to make them. But I don't

24:38

know if you can do that when you're on

24:41

death row, can you? Like

24:44

would they let me cook if it was

24:46

really my last day? Yeah,

24:48

well this is actually a new show on Food Network called

24:50

Death Row Meal, where you have to cook your own death

24:52

row meal. Oh my God. And

24:56

if it's enough to please the judges, you have

24:58

a stay of execution. I

25:01

mean, with the way reality TV is going

25:03

these days, I could see that show getting

25:05

green lit. That could

25:07

be like a Japanese game show for sure, not in

25:09

America, but in Japan I could see that being a

25:11

thing. Do they have the death row

25:13

in Japan? I don't think

25:16

so. That's

25:18

a good question. Like

25:20

are we the only country that is savage

25:22

enough to do this still? That's

25:24

definitely not true, like Saudi Arabia, they

25:27

do it with a sword. They'll

25:32

kill you, but they don't make you stay in jail first.

25:35

Right, right, right. Yeah, there's no court or

25:37

jail, they just show up to your house.

25:40

Their death row is like immediate. Right,

25:43

exactly. What is the best high

25:45

end meal that you've ever had?

25:47

French Laundry during truffle season. Woo!

25:52

Bougie alerts, I like it.

25:55

I mean, can you even mess

25:57

with the French Laundry? during

26:00

trouble season, like what could be

26:02

better than that? OMG.

26:08

You just like killed the competition. Did

26:10

I? Trouble season, French laundry, no one's ever

26:12

said that. When was this? And

26:14

was it white trouble or black trouble? This

26:17

was a couple years ago,

26:19

it was a while back. But yeah, we

26:22

were actually celebrating this with my family.

26:24

We're celebrating an event. I think it

26:26

was, actually might've been my brothers,

26:28

one of my brother's graduations, and we're like,

26:30

let's go to the French laundry to celebrate.

26:33

And I definitely had

26:35

black truffles, but I'm sure that they had

26:37

full. But it was incredible. Like

26:39

I really, really remember the risotto just being next

26:41

level. And of course they come out with the

26:44

truffles and like a little special box there. Do

26:46

you want the extra truffles? And then

26:48

you're like, yeah. And then on the bill, it's like

26:50

$200. And they shave

26:52

in front of you and

26:54

like cover the whole risotto with like

26:56

a whole layer of the truffles. Oh,

26:58

I love it. So good.

27:01

So good. Also, have you been there before?

27:04

I've never been to the French laundry. I

27:07

mean, I've been to the location. I've

27:09

frolicked in the farm across the street. But

27:13

no, I haven't actually gone to it. Yeah,

27:16

it's definitely go if you have

27:18

the opportunity to, if you're up there, but

27:20

it's just incredible. It's a highly choreographed experience.

27:22

It's very much about the service as well

27:25

as the food, which I love that whole

27:27

idea too, because I feel like so many

27:29

times, I mean, and I've worked in the

27:31

service industry, so it's like no shade, but

27:33

I feel like so many times you eat

27:36

out and you're like, this is the service

27:38

here is just not good. And then you

27:40

go to the French laundry and they're like,

27:42

everyone comes out at the same time and

27:45

they take the lid off the soup all

27:47

at the same time. It's like very well rehearsed.

27:49

Like you're in a play or something. Yes,

27:51

yes. It's very hard to go to

27:53

a regular restaurant after that. You're like,

27:55

excuse me, Cheesecake Factory. This

27:57

dish should have a cloche on top of it. You

28:00

pull off. All right.

28:02

This chicken marsala needs a

28:04

better presentation. I

28:07

have no. No, I get

28:09

it. I mean, I went to his restaurant in New York

28:11

per se, so I understand his Thomas

28:13

Keller's level of service. I mean, look, it's

28:15

that three Michelin star thing. It's just bonkers.

28:18

It's so fun. Yeah, super

28:20

fun. Fun for a special occasion.

28:22

Until you get the bill. They should be able to

28:25

do a thing at this where it's like you'll get

28:27

your bill in a month in your email inbox. So

28:29

you're like, OK, great. So you could

28:31

enjoy the meal. You just get up and leave. Forget

28:34

about it. And then like a month later

28:36

when you're like sitting at your office or

28:38

whatever, like doo doo doo, an email pops

28:40

up and you're like, oh, fuck. Oh, yeah.

28:43

So that that feeling doesn't

28:45

taint the actual meal. That's

28:48

got to be like the worst way

28:50

to get your bill, like a random bill.

28:52

Imagine you're having a great day. You get

28:54

that bill. It's like

28:56

$3,000 depending on what wine you

28:58

ordered. And you're like,

29:00

can I dispute this? When

29:03

is the best low end meal that you've ever had? I'm

29:06

a big believer in the low end meal.

29:08

I don't know why. I think it's just

29:10

because I love Mexican food and I feel

29:13

like the best Mexican food comes from the

29:15

taco trucks. But it's

29:17

not even culturally specific though. I

29:19

love a good deli. I love

29:21

a good bowl of pho. But I think

29:24

the best, my favorite low end

29:26

meal is I love Leo's tacos.

29:29

That's me. Yeah, Leo's tacos

29:31

is great. Yeah, so two

29:33

chicken tacos and a Mexican Coke. That is my

29:35

favorite meal in LA under $15 for sure.

29:40

That's a good one. Yeah, you know, the

29:43

Mexicans have really done it with the Coke.

29:46

Right? That Mexican Coke is

29:48

like, there's no contest. There's

29:50

no alternative universe where anyone's

29:52

like, no, I actually like the

29:55

non-Mexican version better. Yeah. I

29:57

don't care how much of a xenophobe you are. You

30:01

will like the Mexican Coke better than

30:03

the American Coke. It is definitely

30:05

better. And also just that bottle, the bottle is

30:07

great. Mmm,

30:09

yeah, that like glass, old

30:12

timey bottle. Well it's just, you know, the difference

30:14

is it's just made with pure sugar versus corn

30:16

syrup. Yeah. And

30:18

it just tastes muy bueno. What's

30:21

your favorite drunk food? My favorite drunk

30:23

food is... Back in the day. My

30:26

favorite drunk food is yelling at my

30:28

husband. Oh my god. Getting

30:32

in a fight. Now

30:34

my favorite drunk food is McDonald's

30:37

fries and... Hell yeah.

30:40

...the Mafari. Hell yeah. Yeah, you

30:42

know what? I actually had that two nights

30:44

ago and I wasn't even drunk. Mmm,

30:47

did it still flap as the kids say?

30:51

Yeah, why are the french fries from McDonald's

30:53

so good? Like I probably

30:55

don't really, I wouldn't really order much else

30:57

off that menu, but the fries and the

31:00

ice cream are so good. Are

31:03

you one of those trash people who dips the fries in

31:05

the ice cream? Um, sometimes,

31:08

but I'm more of a sauce girl.

31:10

Like I'm not necessarily the fries plus

31:12

the ice cream. I'm more of like,

31:14

I need every sauce. I need

31:16

your Rancho BBQ, your spicy Szechuan.

31:19

I need all of that. And I like opening

31:21

all of the sauces and dipping

31:23

the fries like a maniac. No,

31:26

I'm with you. I've always said I think McDonald's

31:29

fries are the perfect food. Like it's

31:31

the perfect everything, the perfect bite, the

31:33

perfect size, the perfect temperature when it's

31:35

served well. But

31:37

that's another, it has the Trader Joe's effect

31:39

where you've got 20 seconds

31:42

to eat those puppies. Those cannot

31:44

be sitting around. Yeah, they can't

31:46

get cold. You can't like deliver.

31:48

You can't Uber them. That's not,

31:51

it's not going to be as good. But yeah, no, you're right. It's

31:54

like the right amount of salty, the right

31:56

amount of crispy. I feel like every other

31:58

fry like fast food fry. or I don't

32:00

know, nice end. I always

32:03

measure every fry up to a McDonald's,

32:05

like you said, fresh, hot

32:07

fry. Like, is it, what is this? Like,

32:09

where's thoughts on in and out fries? I

32:12

think they're an abomination, I think they're awful.

32:14

I think that tastes like cardboard. They're

32:17

soggy. I try

32:19

everything. I'm like, can you put them super

32:21

well done, please? And just like

32:23

pull them out real quick and like salt

32:26

them right, and like it always comes out

32:29

super subpar. And

32:31

they're not salted enough, why? You're 100%

32:33

right, they are not good. Like, I

32:35

love how people get excited about in

32:37

and out, because like as a Californian,

32:39

I'm like, yeah, that's part of our

32:41

identity. But I will never tell you

32:44

that a in and out fry is

32:46

better than like a generic Indiana

32:49

McDonald's. No, no.

32:51

Never, never. No say

32:53

to the Indiana McDonald's. Okay.

32:57

By the way, I think that might be

32:59

my new death row meal, is an in

33:01

and out burger with McDonald's fries. Like,

33:06

I've never had that before. Like that

33:09

would probably like make my taste buds

33:11

go to Nirvana. Because

33:15

you always have to suffer. Why do we always have to suffer?

33:17

Because the McDonald's burgers aren't that great, but

33:20

the fries are heavenly. In and

33:22

out burgers are unbelievable, their fries are

33:25

awful. Is that your favorite

33:27

burger in LA? It's

33:29

my favorite fast food burger for sure. Yeah,

33:32

and then my favorite fancy pants burger is at

33:34

the Honor Bar. Yes, yes,

33:37

I have had that one before too, that one's

33:39

solid. It's so good, because

33:41

they make it with coleslaw and barbecue sauce,

33:43

and I am like, I'm always like,

33:45

I feel like people think I'm in the

33:48

hands of big barbecue sauce, because I'm always

33:50

saying barbecue sauce should be more

33:52

famous than ketchup. It is, to me,

33:54

the best sauce ever. I love barbecue sauce.

33:57

I love barbecue sauce too. Which kind is your

33:59

favorite? So

34:01

lately, I'm very –

34:03

and this is – I don't know if

34:05

you know this about me, but I am foodster Domus and

34:08

I make food predictions that happen. And

34:11

I think what is going to take over the food

34:13

world is South Carolina

34:15

mustard-based barbecue sauce. Okay.

34:18

So it is a yellow barbecue sauce

34:21

that is just the best. And I'm starting

34:23

to see on the shelves a little more

34:25

than I did before. I think it's starting.

34:28

The stars are aligning. The

34:30

moon is on the right axis. It's

34:33

happening. But

34:35

I'm not so bougie with my barbecue sauce

34:37

though. Like I could go Kroger barbecue sauce

34:39

and still love it. Yeah. You

34:42

know? I do like that. What is it –

34:44

they have a great label and a great name. Is it like Lick

34:47

Off the Bone barbecue sauce or

34:50

something? It's like Bone-Lick sauce or

34:52

like Lick Stick Bone. Lipstick bone?

34:56

No, I'm having a stroke. Sorry. It's

34:59

like – What is it

35:01

called? I would probably buy it

35:03

just from the name alone because that sounds

35:05

great. Yeah. But yeah,

35:07

I love this. What's yours? I don't have

35:09

a go-to one. Like I don't have a perfect one

35:11

that I love. But I tend

35:14

to like mine less on the sweet

35:16

side. I like a little more vinegar

35:18

in it. Yeah. I think

35:20

if it can be slightly spicy,

35:23

I'm all in. Yeah. I

35:26

find my like favorite trademark brand though

35:28

so I can tell people like, oh

35:30

no, this is the one. Right.

35:33

It's like flex like I know what I'm talking about. I'm

35:36

so specific. I have one brand.

35:39

I can make you sound a little bit more

35:41

fancy though. I think you like a North Carolina

35:43

style barbecue because that is a vinegar-based barbecue sauce.

35:46

Yeah. So you can say that

35:48

and sound like barbecue people would be like, oh, oh,

35:50

she knows her stuff. Okay.

35:53

I will definitely make that mental note. I love

35:55

vinegar so count me in the pot.

35:57

Yeah. Same. over

36:00

cure back in the boozing

36:02

days. I kind

36:04

of did, but it's funny because

36:06

it's like I never

36:08

did this for myself. I would never get

36:10

this for myself except for once or twice

36:12

a year because it's hard to find a

36:15

good place that does it. But I

36:17

love pozole but pozole with chicken. Pozole

36:20

with chicken. Pozole is that soup, right? Yeah,

36:22

Mexican soup. It's

36:26

simple, like hominy

36:28

and cabbage. It's

36:30

so freaking good and tortillas, the corn

36:32

tortillas of course. Mexican

36:34

soups are very good hangover cures. In fact, like minuto

36:36

is made for it. It

36:39

was created just to cure hangovers. I

36:41

know. So here's the thing. I

36:43

used to love minuto when I ate meat.

36:45

I even would eat the tripe, like the

36:47

stomach lining, all the questionable stuff. I would

36:49

eat it. Once

36:52

meat started to gross me out, I couldn't

36:54

do it anymore even though I still love

36:57

that broth. That is so freaking good. So

37:00

now I'm a little more careful with that but

37:02

I found that there's some places in LA that

37:04

will do a chicken substitute for pozole. But

37:07

you can't really do that with the minuto. So that's why

37:09

I had to switch my soups up a little bit. That

37:11

and a fountain coke. Why does

37:13

a fountain coke help with a hangover more

37:16

than any other coke? It has to be

37:18

fountain. Wow.

37:21

You know, I'm 100% with you. I'm

37:23

with you. Why is it different? I

37:25

don't know why that is. And that's

37:28

why you're my favorite coke. I love a Mexican coke.

37:30

I don't know why. It's different but it is. I

37:34

love the hangover specificity. Like

37:36

you're calling in and you're like, here's what I need. This

37:39

pozole. But sub this for that. Make

37:41

sure you get this from the side. They're like, how

37:44

is this hungover lady so on it? Why

37:46

is she so, so on it? I think

37:48

it has something to do with the carbonation.

37:50

Yes. I do think you're

37:52

right. I think there is like an aggressive amount of carbonation

37:54

in those. It's like almost too

37:57

much. Like almost like a couple of chico level

37:59

where it's like. It almost feels bad, but

38:01

for some reason it helps with your stomach

38:03

when you feel like you're just about to throw

38:06

up. Yeah, this is the best

38:08

ad for fountain coke you've ever heard. It'll help

38:10

with your stomach just when you're about to throw

38:12

up. Fountain coke. The

38:14

only time. I mean, there's a lot of people at

38:16

any given time that probably need to cure a hangover.

38:19

So I mean, this would probably work if you're feeling

38:21

sick. I think it would work in general. Morning

38:25

sickness, like nausea, traveling.

38:28

How do you really make a whole campaign for the

38:30

fountain coke? I love that we're spending

38:32

this much time promoting the literal most

38:35

popular company in the world, Coca-Cola, like

38:37

they need our help. And

38:39

McDonald's. And McDonald's. Fuck

38:42

you, little guys. We are going

38:45

for Coke and McDonald's. I

38:49

want to try a new question out. You're the

38:52

first one. I think this would be a fun

38:54

start, but I've never asked this question to guess,

38:56

but I'm throwing this on the list. You're

38:58

a dessert. Oh, you know,

39:00

I kind of like a trash dessert. Give

39:03

it to me. I'm not a chocolate person. I'm

39:06

feeling we're about to promote McDonald's again. Probably

39:10

a little bit. I do love a

39:12

McFlurry, but now I love, okay, like

39:15

fruity flavored things. Like I'm

39:17

obsessed with Twizzlers. Like

39:20

I can probably eat a whole pound of

39:22

Twizzlers in like a course of a

39:24

day and a half. It's bad.

39:26

Yeah, I kind of like things

39:28

like that. Like Twizzlers. Wow. To

39:33

my listeners, I want to apologize that

39:36

the first answer we got for favorite

39:38

dessert was fucking Twizzlers. This

39:41

was the first and last time that we asked what

39:43

is your favorite dessert on Green Eggs and Dan. Thank

39:46

you, Aaron. No, I'm just kidding. But

39:48

hashtag be better. I love artificial

39:50

flavored strawberry stuff. You know,

39:52

same thing like a strawberry ice

39:55

cream. She's doubling down. She's

39:57

doubling down, everybody. She's doubling down.

40:00

I am not the best dessert girly. I'll

40:02

be honest Probably

40:05

the word person has this question That's

40:08

so funny. I have no standards

40:10

when it comes to the desserts again

40:12

to my listeners It seems like she wants to

40:15

keep going. I'm trying to change the subject,

40:17

but she won't stop She keeps

40:19

talking about it. We can change the subject.

40:21

We'll edit it all out I'm sorry,

40:25

Donny. Donny don't edit it. Do not edit

40:27

a second. The people must know Who's

40:30

your favorite celebrity food personality? I mean

40:33

has to be Bourdain and Keller Bourdain

40:36

and Keller. That's a very good one-two punch. By

40:38

the way Thomas Keller's master

40:40

class. He has like a master class on

40:42

cooking is one of the more

40:45

zen Like

40:47

give your brain a massage things to

40:50

watch. I absolutely love it He's

40:52

just like so calm and collected

40:55

and nice. That's a good one-two punch Okay.

40:58

Yeah, I got to watch that. I didn't know

41:00

he had a master class I need a master

41:02

class description clearly, but yeah, I

41:04

like his books too. Have your read ad

41:06

hoc. I have

41:08

the Which cookbook is it that

41:11

I have? Is it the ad hoc cookbook that I have? There's one

41:13

that I have on my on my coffee table

41:15

the blue. Is it blue? No, I think

41:17

it looks like a chalkboard It has like

41:19

a oh like a cut different cuts of

41:22

the cow. I have Wait

41:24

ad hoc at home. Yeah, that's what I

41:26

have Yeah, if you take the if you

41:28

take that sleeve off, it's a blue book.

41:30

Yeah that book rocks Love

41:33

that book. Yeah, that's great. And also

41:35

so Bourdain's books are so good, too

41:37

I read I think two

41:39

of them last year and I don't know

41:41

I miss him so much as everyone say

41:43

Bourdain They have to write. Yeah, you know,

41:45

it's funny I've always joke about how I

41:47

should change this question to a favorite food

41:50

personality besides as any Bourdain But

41:52

that's a good one in the fact that you've read two of his books lately you

41:55

know that some of my reviews of

41:57

my book undercooked have been compared to

42:00

to Anthony Bourdain, so. Oh my

42:02

god. If you wanna try a

42:06

Iranian American version of

42:09

Anthony Bourdain. I do. Undercooked,

42:11

get it on shelves now. It's at the Atlanta

42:13

airport. Okay, desert island

42:16

food. You're trapped on a desert island. One

42:18

food, you're never gonna get tired. I'm

42:20

gonna be strategic with this answer though.

42:22

Okay, but I wanna preface it

42:25

by saying, this is not like naked

42:27

and afraid survivalist food necessarily. It's

42:29

like just the food that you won't ever get tired

42:31

of. I think I have to say

42:33

a burrito bowl, not necessarily from Chipotle,

42:35

but something like that, just because I

42:38

feel like you can get all your

42:40

nutrients from a burrito bowl. Like

42:43

rice, beans, chicken, some

42:45

sort of veggie, whether it's like fajita

42:47

veggie or lettuce or something, and salsa.

42:49

I feel like I can actually eat that

42:52

every single day. Also, I'm kinda boring a lot

42:54

with my food sometimes. Like my

42:56

everyday, day-to-day go-tos are very simple. Yeah,

42:59

same. But that is a good,

43:01

I'll give you credit for burrito bowl,

43:03

but you did kinda hack the, that's

43:06

like 30 ingredients. Oh,

43:09

wait, I can only have one ingredient? Like

43:12

one food? No, it's fine, I'll

43:14

take burrito bowl. I thought it made a meal. Okay,

43:16

if it's one food, I do have

43:18

an answer, but can I have accessories

43:20

to the food that aren't another ingredient

43:22

necessarily? I will let you speak, and

43:25

then if I need to stop you midway, I

43:27

will. Okay, I think

43:29

it would legit just be white rice. Wow.

43:33

With rice vinegar, soy sauce, and

43:35

sesame seeds. So just

43:37

accessories to it. I think I could

43:39

eat that every day. That's actually a fun

43:42

one. In fact, one of my go-to, I

43:44

have nothing in the pantry dishes, is

43:47

I will cook some rice, I'll put some,

43:51

I'll make it a little Japanese-y, And

43:53

then I will make an omelet and put it

43:55

on top of that and just have like an

43:57

omelet and rice. Sometimes I'll even put the raw

43:59

egg. On top of the cooked rice

44:01

and as mix it in a hamburger

44:04

mushy slurry of the. Rice.

44:06

And egg rock. but yeah

44:08

yeah I know but I

44:10

know I like where your

44:12

mind that I think them

44:14

than is there a foodie

44:16

can't stand eating raw red

44:18

onions? Really? yeah that makes

44:20

sense. Had to it on a

44:22

know that is around red onions a big

44:25

part of the Mexican staple. Sometimes but

44:27

I find that the white onions are

44:29

more use like and taco truck cultures.

44:31

The sometimes. That he does like to a boozy

44:33

place they'll do. Red onions and my dad

44:36

a taco or something. that yeah, I

44:38

doubt I'll pick em out. I think.

44:40

They're just just long as there's

44:42

no vinegar or not. Pickled assists

44:44

old adults. Uma, it's very aggressive

44:46

for sure. For sure they're aggressive.

44:48

Okay, a fan favorite question? My

44:51

last question: What is or what

44:53

are your restaurant pet peeves of

44:55

and. I. Hate it. When

44:57

you go to a Mexican restaurant and I'm

45:00

excluding the taco trucks from them that this

45:02

does not count for a taco truck he

45:04

like you get what you pay for. The

45:06

taco truck with had by i hate it

45:08

when you go to an actual sit down

45:11

Mexican restaurants and there's a ton it stems

45:13

and your cilantro. Was.

45:15

That lazy. that's lazy. prep

45:17

work has such a good

45:19

one. I love that

45:22

song that does said it's

45:24

stock. And it's like that's why

45:26

we're paying the premium. Ray You can do the

45:28

annoying things that we don't want to do at

45:30

home. Exactly. Like.

45:32

Get rid of the part that people don't. Need

45:34

us? Good for you? That's

45:37

Aaron. That. Might be were the

45:39

best restaurant pet peeves. I've heard in a while

45:41

that for the mall. And I have

45:43

not heard that that it's it's really hot

45:45

that of such a deep cut. Something.

45:48

that annoys me that set out on

45:50

me i always notice that when i'm

45:53

just like a god royally for yeah

45:55

with as i say i us exclude

45:57

the taco truck because like i know

45:59

They're working quick and they're just like

46:02

no, it's like a low-cost item. They're

46:04

just putting stuff together They're feeding the

46:06

whole community of LA not

46:08

against a taco truck But a

46:10

restaurant where they have staff that

46:12

can do this that that really

46:14

really bugs me Like someone didn't

46:17

train you. All right, that is such a

46:19

good one If anyone's listening

46:21

working at a Mexican restaurant and

46:24

you want to put Erin on blast her

46:26

Instagram is We're

46:29

out of curiosity. What's yours? What is your restaurant

46:31

pet peeve? I mean, I have so many and

46:33

it just keeps rotating. It's like a rotating cast

46:35

of pet peeves but

46:39

a couple of notable ones ones of

46:41

notes are the server not writing down

46:43

the order and You

46:46

know just like wing in it and suddenly we're

46:48

involved in in his or her like

46:52

mind Exercises like I don't

46:54

want to be a part of it I

46:58

Don't like when they read the specials to me and don't tell me

47:00

how much they are. Fuck you. I guess Absolutely.

47:06

Yeah, I'm trying to think like what are

47:08

some of their good ones of late I

47:11

don't like when they sneakily add the

47:13

add the service and like they don't tell

47:15

you and You

47:18

might just add another 20% on top of that. I don't

47:20

like that Yeah, and they

47:22

don't let you know well, can I ask you

47:24

a question about your opinion on a lawsuit that's

47:26

happening right now Please have

47:29

you heard of this Dunkin Donuts lawsuit? No So

47:32

Dunkin Donuts games like sued for I

47:34

think like 500 million dollars a lot

47:36

of money from discrimination

47:38

for people who don't drink

47:41

cow milk because of

47:43

up charges Which a lot

47:45

they are by far They are not the

47:47

only establishment that is doing this like if

47:49

you order soy milk or almond or oat

47:51

You're paying an extra dollar in most

47:54

places. But what do you think

47:56

about that lawsuit? Do you think it's actually

47:58

discriminatory to people who don't? Well, are those

48:00

other milks more expensive? It's like the only

48:03

question that needs to be answered, right? I

48:05

don't think they're more expensive necessarily than if you're buying in

48:07

bulk. Well, then, yeah,

48:10

that seems like a money

48:12

grab. Yeah. If it's

48:15

the same exact price, yeah. And they'll

48:17

charge you like 75 cents to a dollar. I

48:20

was at a place yesterday and now that

48:22

I'm thinking about this, I was paying attention.

48:24

And I ordered a matzo latte and then

48:26

they were like, oh, you know, with oat

48:28

milk, that's an extra dollar, a whole dollar.

48:31

And I was like, that seems like a lot. Also,

48:35

shouldn't the milk that comes from an actual

48:37

living animal be more expensive than

48:40

the fucking oats that they mix

48:42

with water and then put

48:44

through a mesh sieve? That's so

48:46

true. Like, why is a

48:49

McDonald's hamburger like 25 cents and the

48:51

Beyond Burger is like $7? If

48:55

I'm that cow, I'm pissed. Like

48:57

if I died for you. What the fuck, man?

49:01

That is not. That's a more rare

49:04

commodity. Yes,

49:06

exactly. It should be

49:08

like, oh, do you want the life giving milk of another

49:10

animal? That'll be $10 extra for your

49:12

coffee. You

49:15

want ground up almonds? Yeah,

49:17

we'll pay you to have those. The

49:20

lawsuit should be the other way around. That's

49:22

what we're realizing. Oh, my God.

49:25

That is so funny. Anyway, thoughts and prayers to Dunkin

49:27

Donuts. You see, we're

49:29

not all about all fast foods,

49:31

just McDonald's and Coca-Cola. Just

49:35

the good companies McDonald's and Coca-Cola who do nothing

49:37

wrong. Sorry, Dunkin. Erin,

49:40

this was such a pleasure. Please tell the people

49:42

where they can find you. Yes,

49:45

please. You guys, on Instagram, I

49:47

met Darling with four H's. That's D-A-H-H-H-E-H-I-N.

49:51

That's D-A-H-H-H-H-L-I-N-G and

49:53

TikTok there as

49:55

well. That's where

49:57

I hang out. That's where

49:59

I be. So, thank you so very

50:01

much and oh, I totally forgot.

50:03

I put a pin in my head. I wanted

50:06

to give you a recommendation for a fantastic

50:08

burrito bowl in LA. Shout

50:11

out to Sonora Town. Have you ever gotten food

50:13

from Sonora Town? Love that place. Fantastic.

50:16

That place is really good. Yes,

50:18

thank you for reminding me. I need to eat

50:20

there again. I've

50:22

never been on the same page with

50:24

someone so many times,

50:26

with someone who doesn't drink alcohol and

50:29

doesn't really eat meat. This is amazing.

50:32

I know. We can all get along,

50:34

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