DRUGSTORE JUNE AND FIRST TIME FEMALE DIRECTOR

Two prominent women in film, beauty influencer Esther Povitsky and renowned shut-in Chelsea Peretti, come together to discuss food, almost exclusively. You can see them starring in “First Time Female Director” on Roku Friday March 8 and Drugstore June on Apple March 8. Do a double-header or just watch Chelsea’s. Thanks!

Episode Transcript

Speaker 1 (00:00):
In the studio today, unbelievably overdue, the one, the only, Estherpovitski.

Speaker 2 (00:23):
Wow. Now I know what it's like to perform in
an arena.

Speaker 1 (00:26):
Thank you listen. Soon enough you will be Isn't it weird?
Like now in comedy, like everyone plays arenas.

Speaker 2 (00:34):
First of all, not everyone.

Speaker 1 (00:36):
Forty five people.

Speaker 2 (00:38):
There's a higher amount.

Speaker 1 (00:40):
When I was younger and doing comedy, it was like,
you know, Andrew dice Clay once played Madison Square Garden.
Now it's like the dude I did New Faces with
or whatever. It's like he yeah, he does stadiums. Now.
I'm like, okay, it is strange.

Speaker 2 (00:55):
It is strange. Things are changing, man.

Speaker 1 (00:57):
They sure are, honey, And you're at the forefront. I uh, well,
you're at the forefront. You think Esther very talented stand
up comedian, influencer.

Speaker 2 (01:13):
No, that's actually rude. And that wasn't attack and I
know it was. That's okay?

Speaker 1 (01:25):
Podcast or how many podcasts do you have, believe not
only one? Okay, because you've had a variety. I've had
four to five. Listen you you were okay. The pandemic happened.
I turned into a batshit shut in and Esther became
an influencer. I did not choose your fighter. Okay, no,

(01:47):
but you were industrious, you were you were productive in
this time where I was absolutely shut down. Not to
compare each other, well, you.

Speaker 2 (01:55):
Had a child, which is so different, and and I
active had no child, which is like you actively.

Speaker 1 (02:03):
It's like you have.

Speaker 2 (02:04):
There's nothing to do to distract you from dying in
the pandemic.

Speaker 1 (02:10):
Did you just finish your tour?

Speaker 2 (02:12):
I did a tour this whole past year, like on
and off, and then when I got pregnant, I had
to cancel some of the dates and reschedule them, so
it got extended. You think that's what it sounded like,
a whole tour.

Speaker 1 (02:24):
Were you worried when you had to cancel some dates? Yeah?

Speaker 3 (02:27):
I was.

Speaker 2 (02:27):
I was like so insecure, in stressed and felt like
I was the biggest piece of shit.

Speaker 1 (02:32):
In the world.

Speaker 2 (02:33):
Yeah, and I'm like, no one cares and people reschedule
all the time.

Speaker 1 (02:36):
I know, but sometimes people do. It's like such a
weird thing, Like I think because you're so reachable with
internet comments, It's like you when you go the only
person thinking about this is you, and then it's like
you have someone commenting no, I am. I'm thinking about
it like they're like I drew from put Keepsie or
you know.

Speaker 2 (02:51):
Whatever, like the people who flew in or drove. I
feel bad, but it's like I was just way too
sick to do it. And yeah, and then I shot
my movie and which we women in film?

Speaker 1 (03:11):
Esther's starring in a film? Did you write it?

Speaker 2 (03:13):
I wrote it? I co wrote it amazing friend who
directed it. And I was gonna say, we both have
movies coming out, and we both have birthdays around the corner.

Speaker 1 (03:21):
Oh my gosh, so much drama around my birthday.

Speaker 2 (03:26):
And I feel like every year i've known you, I've
been like combined parties and.

Speaker 1 (03:30):
You just this year I would do it. That's how
desperate I am. Not just kidding. No, this year, I
like was like, I'm just not gonna plan anything. I'm
just not gonna plan it.

Speaker 2 (03:39):
Yeah, that's fine.

Speaker 1 (03:40):
And then it's like just so silent. I'm like, I
think either nothing's happening or Jordan is planning a surprise party,
but I think it's nothing.

Speaker 2 (03:48):
Would you like a surprise. I have no surprise policy
in my life.

Speaker 1 (03:52):
Really, I think I would like it if it was Yeah,
if it was well done.

Speaker 2 (03:57):
It's like, what if you're not in the mood an
autimy listen.

Speaker 1 (04:00):
If I was your wife, the surprise party I would give.

Speaker 2 (04:04):
You is Reformer plates class.

Speaker 1 (04:07):
You're in bed in your sweats at like six, the
doorbell rings and it's like five of your close girlfriends
in pj's m h. And then the doorbell rings again.
It's dinner that was ordered for you from some like
healthy plays or something.

Speaker 2 (04:28):
Healthy but still tastes good.

Speaker 1 (04:30):
Yeah. Yeah, well most healthy stuff in LA actually is
pretty good. Yeah, we should get into some of your
top healthy restaurant picks.

Speaker 2 (04:37):
It's just food is such a sad category for me
now because of this freaking baby that's taken over my body.

Speaker 1 (04:48):
That's as close as I have to a violin. But yeah,
So wouldn't you be kind of psyched if the party
was and then I'm like I'm leaving you have fun,
like I'm going to be back in the morning. Would
that be a fund surprise or would you be like
kind of annoyed your friends.

Speaker 2 (05:04):
Were over right like that? I Okay, here's the thing
I've realized recently for myself, there's two emotional states. I'm
gonna have to choose between at all times kind of
lonely or kind of annoyed. Yeah, And so I think
like lately, I've been leaning more towards like, I'll just
be lonely tonight instead of like making plans.

Speaker 1 (05:23):
So I don't, Oh, I get what you're getting at here.
It's like you're saying that you have so many boundary
issues and like critical thoughts about those in your life
that it's easier just not to hang out. Which I
relate to, is that.

Speaker 2 (05:38):
Thank you?

Speaker 1 (05:39):
I mean, I doubt it's healthy. No, I doubt it's healthy,
but I definitely relate because what I'm realizing is that
MY expectations are way too high for people. And I
always think I know what everyone should do and what
the right thing for everyone to do is. But I
am trying lately to remind myself that I don't fucking
have the answers. Why would I have the answers? I

(06:00):
don't do everything perfectly? Why do I expect such a
high level of performance from everyone in my life?

Speaker 2 (06:09):
Right? For me? That comes up a lot with like
my and it's so like I hate admitting to it,
but it's easier to admit to it when I talk
about my sister, like her dating her ex like that.
I swear it ruined my life. I was so obsessed
and I was so angry at her that she was
with this person, And then I see me doing it

(06:29):
with friends too, Like that's where I get Or I'm like,
how can you not see that I'm telling you.

Speaker 1 (06:33):
The right thing to do here? Right? So I have
the same shit, which it's like, you have to let
people learn things at their own pace and come to
things at their own pace. Even my old therapist when
I was dating someone awful in New York and she
would just I'd be like it's over, Like our fights
were terrible, and she'd be like, I don't think this
is over yet. And I kind of thought that was

(06:54):
a cool response, because you know when you're like it's
over and your friends are like good fuck or something like,
she was like, I don't think this is over, yeah,
And it helped me go it probably isn't. But she
was also always like Chelsea, synthesize into the same person.
The things that you're critical of and the things that
you love. You need to look at both together, you know,

(07:16):
because it's so easy to just this were so bad
and you rant about them, then you make up they're
amazing and d d DA, but actually everyone's both and
it comes down to like can you handle their worst?
Is it worth their best?

Speaker 2 (07:28):
You know this is hard, This is hard, but yes,
it's like and I was just I saw TikTok today
that people were talking about out to TikTok that's our sponsor.
Thank you China, we love you, we love you. It
was like it was talking about how if you're which
this is something I used to do. I'm very proudest

(07:49):
I don't do this anymore. But like, if you're ranting
about someone in your life, you know what their negative
qualities are and you either need to like decide that
you've accepted them or or break off that relationship, friendship, whatever,
which I think is like maybe a little related to this,
But also I think what we're talking about is more
just like it's hard to make plans with people because

(08:09):
it's just like, well.

Speaker 1 (08:10):
Also, la, everyone is so narcissistic and so flaky that
it does just become like it's not even worth it,
you know, with a lot of people. And I do
think also just like as you get older and you
have a family that said I don't know, I'm not
someone who just has like three close friends. I usually
have a pretty wide network of friends, and there's some

(08:31):
that i just will like go on walks with, but
I'm not like that tight with, and then some that
are my closest friends.

Speaker 2 (08:38):
Does having a kid solve these problems? Not any chance.

Speaker 1 (08:43):
No, I mean it does in the sense that it
takes up a lot of your time. But for me,
like I had so much fun with my friends in
high school in particular, but also college that I do
and I think I will forever yearn for it, which
is why I loved your clothing line Sleepover by Esther,
Yes now defunct a now defunct, but once it was there,

(09:06):
it was great. I mean it was a cool brand
tied I and it's called Sleepover, but I really was
like thinking about that recently, like what a great name
because it conjures this feeling. I mean sleepovers were a
mess though, because you're underslept, you were putting your finger
in warm water, and like you know, like there's sometimes
that to me, there was like a mean girl element

(09:29):
to sleepovers when we were younger. I feel like that
I wasn't crazy about, but just the feeling of being
with your friends and talking all night long like I.

Speaker 2 (09:37):
Did that recently meet you and Kate. It was so fun,
it really was. It stayed up like I that is,
I feel like we need to tap back into that.

Speaker 1 (09:46):
I would love to, I mean, I really would, but
I don't think most of my friends who have kids
are just not down right.

Speaker 2 (09:52):
I guess that's like nearly impossible.

Speaker 1 (09:54):
And I think when you're an adult, like you just
get so into like your own bed, your toothbrush, your routine,
your coffee. But I really would be down I also
would like to do like more weekend trips and things,
but now I don't know. It's hard because it's time
away from your kid, but an overnight would be fun.

Speaker 2 (10:13):
I just heard this, like neurologist or is that the
right word?

Speaker 1 (10:16):
I probably we had one on the show, Dave Langer.
Shout out to Dave Langer. I think it's David, doctor
David Langer. I just cut the doctor and called him Dave.

Speaker 2 (10:28):
Give a nickname. But they were saying that basically, like
weekend trips are more valuable for your happiness than a
long trip because all of the like the highest peak
of happiness in a trip is like in the first
twenty four to forty eight hours.

Speaker 1 (10:43):
So it's crazy who said this A neurologist. But was
it like an L magazine?

Speaker 2 (10:48):
No, No, it was.

Speaker 4 (10:49):
It was.

Speaker 2 (10:50):
I think it was on the Diary of a CEO podcast,
which is good.

Speaker 1 (10:54):
I don't even know what that is. It's so good. Yeah.
By the way, I don't endorse this hat that I'm wearing.
I was it was given to me.

Speaker 2 (11:00):
I'm disappointed.

Speaker 1 (11:01):
I just love the color. I haven't eaten at this restaurant. No.

Speaker 2 (11:05):
I was in New York for three months last year.
My take on Jack suayfrieda is that it's like solid,
it's a solid option.

Speaker 1 (11:12):
Yeah, get a good you know what I mean from
what they sent. I wasn't hungry because it was literally
six o'clock in the morning my time, you know. It
was like you know, I was in New York. It
was probably five o'clock or something. So they had a
green sauce, like you know that Mediterranean kind of green,
sort of tart, spicy sauce. I forget what it's called.

(11:32):
Not zog though, but it's creamier.

Speaker 2 (11:35):
I learned about from you.

Speaker 1 (11:36):
I love zug. I'll go on record. I love zoog. Okay, Anyway,
my finger hovered over a variety of buttons and I said,
you know what, leave it at the ding for a zoo. Anyway,
I just dipped peta bread in that green sauce, and
that's what I had. I think that was.

Speaker 2 (11:56):
It is all restaurants. Is ninety percent of what makes
a restaurant good sauce.

Speaker 1 (12:01):
Let's get there, Let's go there. I might want to
take some calls on this. I will say this. When
I ordered food for delivery and the sauce isn't in there,
I feel I should get a full refund.

Speaker 2 (12:11):
I could not.

Speaker 1 (12:12):
It is not the experience I signed on for. If
there's no Like, first of all, John and Vinnie is
one of the best, I think a great restaurant.

Speaker 2 (12:21):
Me too, But so many people are like, it's not
that good as aver. I'm like, no, it's my favorite.

Speaker 1 (12:25):
Hold it's over Did you say it's overrated?

Speaker 2 (12:30):
Like there's a lot of John and Vinie's haters out there,
But I really, I am so validated to hear you
say this because I trust your taste and I think
it's like the best of the best.

Speaker 1 (12:39):
It's so good and everything they touch. Those guys, John
Shook shook.

Speaker 2 (12:44):
Yeah, I think there are the mind's behind cookbook.

Speaker 1 (12:47):
Yeah. Now they own cookbook, they bought it. Yeah. Anyway,
let's not get too deep into restaurant politics, but I
will say they have a ranch there that is so
divine and it's a crust stip and it also they
have the best wings, incredible wings.

Speaker 2 (13:05):
What about kotcha pepe? Have you had that there?

Speaker 4 (13:08):
No?

Speaker 1 (13:08):
You know, katcha pepe for me is often a miss
kind of bland what I get from there? I like
their salad pizza. Have you had that?

Speaker 2 (13:17):
No? I would not want y.

Speaker 1 (13:21):
That was a pregnancy craving of mine.

Speaker 2 (13:22):
Really, I'm I'm like, immediately that sounds like a no
for me because I don't like combining two separate joys.

Speaker 1 (13:29):
Let me tell you it's a thin crust tomato sauce
and then this salad. My mouth is actually watering. Do
you hear that? Okay, it's a tangy ranch kind of
dressing on the salad. You mix it up, shake it,
and then you pour it onto this thin crust tomato.
And the tomato sauce is a little sweet. The salad

(13:51):
is tangy, and you fold it and bite it. Oh mama,
Mia de dish.

Speaker 2 (13:56):
For someone not from the Midwest. You talk about ranch like.

Speaker 1 (13:59):
A lot, well only today. I don't think I've ever
mentioned ranch on the podcast before. And let me tell
you something. As a kid, I did love like Hidden
Valley ranch or whatever on cucumbers, carrots, mostly cucumbers, but
I would do it on a carrot. But this John
and Vinnie's ranch is in particular very good.

Speaker 2 (14:20):
Okay, I've never tried it. I would love to. I
tried to give up ranch, and so I haven't been
trying taking it on new ones.

Speaker 1 (14:25):
But for you tried to give it up? Yeah, what
else are you trying to give up? Well, we were
just talking about ice cream, Like I truly feel as
an adult, there's no excuse for eating ice cream. That's
your take. I mean I will eat it, don't get
me wrong, But I do feel like, what am I
a big fucking kid?

Speaker 2 (14:44):
That is such a bizarre take for like a literal
food lover.

Speaker 1 (14:48):
I know, but like going to get an ice cream cone,
it's like I have high cholesterol. I should say that, Like,
there's just no I'm like Stanton, who cares? Oh my god,
I don't know why. I just don't want to get
on a statin.

Speaker 2 (14:59):
But this that's smart. I don't know the current research.

Speaker 1 (15:02):
Yeah right, No, I mean my dad's been on it
for decades. But damn, so you're gonna do it.

Speaker 2 (15:08):
No, my dad has hy cholesterol.

Speaker 1 (15:10):
I don't know, don't.

Speaker 2 (15:12):
I haven't checked lately.

Speaker 1 (15:13):
You'll get pretty clean though you probably, at least online
you do. I don't know what you're behind closed doors, Like,
I'm not gonna when I post food like I half
the time in cropping like three additional es out of
the phone. Yeah, because I'm like, I don't need you
to know all my business. You know, I don't even

(15:35):
remember how we got on this. John and Vinnie's. Oh yeah,
you were saying that sauces make the restaurant. You're so
far past that, I know. But what other places have
a sauce that you're going to make in order just
for that sauce?

Speaker 2 (15:47):
I don't know. It's not coming to mind because this.

Speaker 1 (15:49):
Is a big issue with due.

Speaker 2 (15:52):
Where I can't enjoy sauces because they typically have like
a spice or you know, like a heavy and so
I'm struggling right now my flavor tolerance. We're talking about
ice cream. You think there's no, that's that's absurd. What
desither you allowed?

Speaker 1 (16:10):
I bet pie? You for adults, love pie, that's for adults,
and you make pie. You actually taught me about that
Pillsbury though, right.

Speaker 2 (16:18):
That's yes, that's like the go to and my my
grandma and everyone. That's like the big secret that was revealed.
They just use the Pillsbury pre made crust.

Speaker 1 (16:27):
I think I did.

Speaker 2 (16:28):
It's amazing.

Speaker 1 (16:29):
Yeah, it's it looks perfect. I love well. It's hard
for me to articulate what I like in crust and frosting, honestly,
because it's it's it's like a politician. It's so textural
that it's hard to find the right words for its. Yeah,
Like I like it to be sort of like battery buttery.

(16:50):
There's one recipe for pie crust not dense and not ready,
not ready true. Okay. I hate these La pie plays
that are like very popular, bready bready crust with tons
of eggsh oh okay. I like my fork to fall
into it and it just breaks, Like I don't want

(17:11):
to be like with a side of my fork because
it's that fucking thick and bready and slacked. O.

Speaker 2 (17:18):
Pie is so good. Wait, what's your favorite flavor?

Speaker 1 (17:22):
Well, first of all, Curtistone's pie room. Do you know
that Curtistone has a pie room? So it's very embarrassing. Actually,
I don't even know if I'm supposed to talk about this,
but I will. We'll cut it if i'm not. So
I did Curtis Stone's show, and I don't know if
at this we're recording this in advance, so I don't
know if this made it on or not. But he
goes your assistant called my pie room and said Chelsea

(17:47):
would like a slice of every single pie prior to
deciding if she's gonna buy a pie. And I was like, what,
I did not tell him to do that. I said,
ask if they sell slices, because I want to try
them before I do it. But I just said ask
if they sell slices. I wasn't trying to get freeze

(18:09):
like sampler plate anyway. I was just so funny, like
how mortifying it was that of course, like he's gonna
hear about this, that's so embarrassing. Anyway, he brought a
bunch of pies for me to try, and one of
them that I thought was so amazing was the salted
caramel apple because it was wow.

Speaker 2 (18:30):
Because usually at the beginning of that sentence, I wasn't
with you because I need fruit in the pie.

Speaker 1 (18:34):
Me too. But then, wait, what was misleading about salt? Oh?
Salted caramel? Yeah, it wasn't like a It wasn't overly caramel,
not like chunks of it like you'd see it like
TGI Fridays or some shit like that. Not death by
caramel apple, you know, but that I thought was delicious.
I would order that. I actually have a mier lemon

(18:55):
cake at home waiting for me that I ordered that
I order from waiting for you. That's not right. I
ordered it.

Speaker 2 (19:03):
People talk about their dessert.

Speaker 1 (19:06):
It's it's a person. I'm personifying the lemon cake.

Speaker 2 (19:11):
I actually recently had a similar embarrassing dessert situation.

Speaker 1 (19:17):
Uh.

Speaker 2 (19:17):
I did, Like I played like the DC improv last
fall and David come with me.

Speaker 1 (19:23):
Wait, sorry, I hit the wrong one. I really wanted
to hit this.

Speaker 2 (19:27):
Yeah, and I hadn't played there like in four or
five years for whatever reason. But Dave is with me,
and it was the same waitress I had four years ago.
I'm like, oh my god, it's so good to see you.
Like she was so sweet, so hopeful. She's like, Okay,
now what do you want for dessert? She's like, last
time you were here, you asked for the Oreo Extreme
Cake pie. And you're like, and you specifically said you

(19:48):
wanted to take it back to your room and eat
it after by yourself.

Speaker 1 (19:51):
I was like, You're like, fuck off, dude, Like you
remember that you were with Dave when she said that.
You're like, take pull your side say it. When I
go to the restroom, You're like, do you want to
do secret fucking binge eating still? Or do you want
to do something more demure with your.

Speaker 2 (20:09):
Bow secret binge eating still?

Speaker 1 (20:13):
I used to love Wendy Williams because she talked about
secret eating, like sneak eating. She used to like slim
gems and she would eat them at bathroom stalls and
heat them with lighters, so relatable, like not the actual
food item, but just that energy of passion.

Speaker 2 (20:28):
Toward Yeah, like where you go in the other room
for a second, can just like scarf things.

Speaker 1 (20:33):
Down for my tips.

Speaker 2 (20:35):
I have to say, I just don't want to leave
here today without saying my favorite pie is strawberry rubarb.

Speaker 1 (20:40):
Oh I love love now. I actually just I'm not
making this up. Emailed my assistant. Do you notice that
being my assistant is like working at a restaurant? I
emailed him and I was like, can you find this
rhubarb from this farm? Because I watched the thing? Actually,

(21:01):
I DMed him even less professional.

Speaker 5 (21:04):
There's a.

Speaker 2 (21:07):
You have, like a specific rhubarb farm that you're you've taken.

Speaker 1 (21:10):
Yeah, yeah, Should I take the time to find it? Anyway?
Probably not so, So I messaged him, I'm like, can
we get a hold of this rubarb because I always
feel like I missed rhubarb season? Where do they sell it?

Speaker 2 (21:22):
I agree with you, it's and I don't know what
is it. I feel like it's we're coming up on
it's like, yeah, oh my god, we should have a
pie party for our birthday. That would be so fun. Also,
you know what else, other niche ish fruit I'm into, Like,
that's suddenly like the season of it.

Speaker 1 (21:36):
Cherimoya, No, what even is that? Okay, Cherimoya. My mom
actually went to Cherimoya Elementary, which is right in this neighborhood.
You drive by it when you're going to the one
oh one on the right at that school. Yeah, okay,
but Cherimoya is this fruit. I don't know where it's
endemic to big word, I don't know, but it's this

(21:59):
kind of greenish fruit and it's got like, I don't
know how to describe it. It's like sort of an
orb but it has flat panels, little ones all over it,
and it's green. And you open it and it's this
smushy white fruit with black seeds inside. Have you ever
had one? No? No, have you you taste it? So
I just bought one and tried it. Because we've been

(22:19):
watching this guy Fit Shorty on fucking Instagram who rejected
coming on my podcast, and my son loves him to
my son loves him, and he's like Fit Shorty, Fit Shorty.
But then the guy was like, I'm too busy to
do your podcast. And then I look and he's just
like shirtless, sucking on tropical fruits, being like, oh it's
so sweet. I'm like, come on my podcast, dude, you're

(22:39):
clearly not that busy. Now he's doing these retreats all
the time where everyone's like doing sound baths and eating fruit.
I'm like, just take one hour to come on my podcast.
You're humiliating me. My son loves this fucking fit shorty.
And now every time he's like, let's fit shorty, a
tear rolls down my cheek.

Speaker 2 (22:58):
Wait, so, how was the cherumoya incredible?

Speaker 1 (23:01):
Really incredible? Don't try it till after you have the
baby in case you're allergic or something. Can you reveal
where you got it? Is that private? I just can't remember.
I think I ordered it from like Albertson's or something.

Speaker 2 (23:12):
Okay, your niche fruit is way more niche than mine,
because mine everyone's probably heard of it. But cum quats,
oh my god, I have a tree that is legendary.

Speaker 1 (23:23):
I will give you bushels that's crazy. Cum quats. What
do you do with it?

Speaker 2 (23:27):
Just eat them? Just throw them down. They're so tart, tangy,
sweet like. And then also it's an opportunity where you're
getting to eat the whole rind.

Speaker 1 (23:37):
I know, but you know, I have to say, I'm
fascinated by this because I love that. Actually we didn't
even decide a topic, but it's clearly food, clearly food.
So the thing about the kumquat is it's so sort
of extreme. It feels like surfing or something like. It

(24:00):
just feels like you're catching a massive wave and you
have to weather the water in your face, like it's
basically this bitter bitter skin and then you crunch through
it and then it's like super super sweet and I
don't know sour too. So it's like, now, see my
mouth is watering now in a bad way. Oh I
think my mouth might be probably watering regardless. But the

(24:22):
point being, it's very intense for me. Like I don't
feel like I could chill and eat cumb quats. That
is true. It is chill and eat cum pause.

Speaker 2 (24:32):
Do not like sour candy.

Speaker 1 (24:34):
I do, but that's just one flavor profile well too,
sour and sweet. Yeah, this involves bitter as well.

Speaker 2 (24:40):
Oh you are right about that.

Speaker 1 (24:41):
Yeah, so it's kind of just so intense that like
I could eat one as like a dare, but it
feels like you're just sitting around eating a bull of cumquats. Yes,
it's so.

Speaker 2 (24:53):
You know what my first few years of experience with
cum quats, I wasn't. I didn't get to where I
am out Like it took a while, and then you
just have like a couple of good experiences and you
realize this is like intense. That intensity you're describing is
what gets you hooked eventually, but.

Speaker 1 (25:09):
How many would you eat at it? At one sitting?
Like a bowl a whole bowl, yeah, bowl a whole bowl.

Speaker 2 (25:17):
Yeah yeah.

Speaker 1 (25:31):
Yeah, mind blowing for me. So I don't know. For me,
it's it's a little too intense to enjoy. Now. The cherimoya,
just to get back to that cherumoya, the flavor is incredible.
It tastes like pineapple pear. Holy shit, kind of like

(25:51):
pineapple and pear mixed together and a little bit maybe
of like banana or strawberry or something. It's really wild.

Speaker 2 (25:59):
This feels like a.

Speaker 1 (26:00):
You know, but this is what this is what fucking
fit shorties bitch ass did to me. He makes tropical
fruit fascinating and he's like always eating so so good.
Oh and then it'll be like it tastes like bacon
mixed with potato mixed with strawberries. It's amazing. I'm like
that sounds horrible, Like he's shoe leather strawberries. I'm like, okay,

(26:23):
but he has made us try. That's why we tried.
Like what did we get our hands on rambutan? But
I don't think that was right? But it tasted good.
That's kind of like leachy right, No, a little bit different.
But we did get leaches.

Speaker 2 (26:38):
Can't go wrong. But it's so hard.

Speaker 1 (26:40):
To get to It's not it's not to buy them.

Speaker 2 (26:43):
No, like just the peeling and the pit is so big.

Speaker 1 (26:46):
It's like it's a lot. It's a lot of work.

Speaker 2 (26:49):
But I guess you you find that fun.

Speaker 1 (26:51):
You're not really a lazy eater, though you cook a
lot your your food things seem involved.

Speaker 2 (26:57):
I guess I am trying to get into that. Like
a friend recently, a friend of mine recently got me
back on the idea of making my own almond milk
because I was like, oh, but it's so much work.
You soak and peel the almonds, and she's like, no,
it's meditated.

Speaker 1 (27:11):
Now, that is work. But but that's work.

Speaker 2 (27:13):
But then you get into the zone with it and
you're like, I am just this little I live on
milk mood. Yeah yeah, I am just.

Speaker 1 (27:23):
This little milk mood.

Speaker 2 (27:25):
I live on a farm. Yeah yeah, I am just
this little I live on a farm.

Speaker 1 (27:34):
Okay. My question being, does it taste different than store
about almond milk?

Speaker 2 (27:41):
Yeah, it's you're not getting those grains if you remove
your peels.

Speaker 1 (27:44):
But i'd like to try it. Oh my god, that
sounds so much work. I could never do it, but
I would try your on.

Speaker 2 (27:49):
A podcast and just like meditate.

Speaker 1 (27:52):
Now boundary wise? Would it trigger your boundary issues with
your friends and your resentments if they come over you've
just made almond milk and they pour it huge mug
full of it and shug it brown.

Speaker 2 (28:02):
I've never happened on my watch.

Speaker 1 (28:04):
Would you be like, I can give you three spoons
of it if you'd like to try. That's the kind
of stuff I would do. Okay, I'll pour a little
in for you. It's like trying to control things so
I don't flip out and rage. I've started getting okay,
so I'm obviously I'm off oat milk. Even though I
have a song about oat milk.

Speaker 2 (28:22):
I had to shirt merch about oat milk too.

Speaker 1 (28:25):
Isn't that crazy? We're just banned so bright so fa
and just completely out. We didn't know.

Speaker 2 (28:33):
We didn't know that lis were so bad. It just
also just simply doesn't taste good to me anymore. I
still like the taste. I'll still get naughty with it sometimes.

Speaker 1 (28:41):
I don't know. I don't know. In fact, all the
alternate milks I just have to force it down because
I think I'm sort of starting to get back into
just like milk taste better. And also I'm wondering, like,
what do you think about this? This is the most
manic food episode. I feel like we've ever done, you know,

(29:02):
the whole thing about just like whole foods and things like, yeah,
is whole milk maybe just better?

Speaker 2 (29:07):
That's what we're moving towards. People are saying that gen
Z all the young, we're bringing whole milk back. Raw
milk is big. Like, I'm I'm.

Speaker 1 (29:17):
What's your gen? I'm always trying to understand generations better
because I know it's really important. Right now, it's.

Speaker 2 (29:22):
Really really important. You should not be speaking to me
if you don't know mine.

Speaker 1 (29:25):
Soon I'm gonna be gen D dead.

Speaker 2 (29:29):
I think I'm like a very central millennial, which you're
a millennial too, I think am I?

Speaker 1 (29:37):
She doesn't think so? Born in seventy eight, so you're Dave.

Speaker 2 (29:41):
You guys are like later millennials where you don't really
fit in.

Speaker 1 (29:45):
Yeah, that's the thing. I don't relate to any generation.
I think they're all trash. Yeah yeah, if I could
be what, so what am I? Gen z X you're
like a baby X. No one talks about gen X though.
That's weird, right, No, they get talked about really.

Speaker 2 (30:05):
Yeah.

Speaker 1 (30:06):
People just call me a boomer if they're mad, and
I'm just like, get it right, yeah, call me x. Okay,
So the whole milk is coming back. That makes sense.
I also think that there's going to be I'm hoping.
I don't know if you're going to agree with this,
but I feel like there may be is going to

(30:27):
be a move away from the Internet and just toward
real life.

Speaker 2 (30:32):
Look, you're a dreamer and I love that about you.
I want that. Are you making it up because you're
trying to manifest it?

Speaker 1 (30:40):
I want it? I mean I do just think like
it is like, let's say, uh, like I was talking
to someone who's pretty successful online and he was like,
I just don't like posting anymore. It's not fun anymore.

Speaker 2 (30:52):
This is a trend.

Speaker 1 (30:53):
Yeah yeah, And I'm like, yeah, it's not because everyone
is so either they're just like you're amazing or they're
like you fucking and shit, and it's like it's just
such a weird, like one note world.

Speaker 2 (31:05):
I think our overall, our relationship with the internet is changing.
I feel it too, Like I definitely am like whereas
maybe five years ago, I would never be like I
have to put my phone down like I would. I
would like I liked scrolling. It was positive to me,
and now I'm like it is still fun. I like TikTok.
It's enjoyable. It makes me like happy and learn. But

(31:27):
I'm like, it's.

Speaker 1 (31:28):
What do you learn? Uh?

Speaker 2 (31:31):
Like there's a lot of therapy stuff on there that
I like, there's recipes, baby, like.

Speaker 1 (31:36):
You have a therapist.

Speaker 2 (31:37):
I do, But now I do find that when I
just go any time I'm away from the phone, is
is healing? Yeah, Like I'll walk away from this podcast
and be like that was great that.

Speaker 1 (31:49):
I just thought of something. Let's see if this makes us.

Speaker 2 (31:51):
Sound Oh god, why would you do that?

Speaker 1 (31:55):
Who's slurping? Who's who's slurping? Do you follow the Italian
guy who cooks on Instagram and he shakes the pasta
around and it sounds like that and then he's like
the sound of love.

Speaker 2 (32:11):
No, I don't follow him.

Speaker 1 (32:13):
He's really good. Should we take some calls?

Speaker 2 (32:16):
Sure?

Speaker 1 (32:16):
Okay, so let's see here. Hello, I'm here with Esther Povitski.

Speaker 4 (32:25):
Wait, Chelsea, Yeah, I have something funny to tell you.

Speaker 6 (32:30):
So in your first iteration of your podcast, I had
you and I said, love the pod, but what the
fuck is up with all the chewing? And you had
screen shot at it and posted it on your Instagram.

Speaker 1 (32:45):
Who wait a minute, what you said? What's up with
all the chewing? Like years ago?

Speaker 4 (32:53):
Yes, on your podcast it was you and Kojakko Jack
and or maybe it might have been that you and
Adam Scottland doing a taste.

Speaker 7 (33:01):
Test, but you just kept chewing and chewing.

Speaker 4 (33:03):
And anyway, I thought it was funny that you you
took a screenshot of my DM that I had sent
you and then posted it.

Speaker 1 (33:10):
Okay, well I was I thought you might be like
making a bigger point here, like this was funny because
now now I did an episode that was almost ninety
percent chewing. Is that kind of what you mean? Yeah,
like she started it all. Yeah. Well, the funny thing

(33:31):
is I would like to point out I have that
thing I think. I don't know if it's diagnosiable.

Speaker 4 (33:35):
Yeah, yeah, yeah.

Speaker 1 (33:39):
I do hate hearing chewing sounds, clicking sounds, any of
those kind of sounds. It's like all I can think
about if someone's doing it.

Speaker 4 (33:46):
Too, and I have a coworker who does all of
them constantly.

Speaker 1 (33:50):
Yeah, but here's the weird thing. I could listen to
my dog chew all day long. I could listen to
my son chew like NonStop. Some of my best friends.
I how they eat they're chewing doesn't bother me. But
someone chewing gum, I have to chew gum too. I
can't sit there and listen to chewing and not join

(34:10):
Like if someone's eating near me, and some people the
way they chew, when I hear saliva and internal mouth
sounds through their cheeks, I am not happy. But somehow
the Adam Scott and me chewing, I just mostly heard
crunching sounds, which I don't find gross.

Speaker 2 (34:30):
No crunching.

Speaker 4 (34:30):
Yeah, it's not as bad, but it's still not optimal.

Speaker 1 (34:34):
Well, what did you think of the episode? Overall?

Speaker 4 (34:37):
I loved it, and I really do love those Trader
Joe's or like shapes like peanuts with the little rice
crispies in them.

Speaker 1 (34:45):
Ugh, disgusting.

Speaker 4 (34:47):
Well, oh no, I think you guys liked that one.

Speaker 1 (34:50):
I did, But the ultimately end of the day, walking
away from that, I was like I would never set
foot in the Trader Joe's again, like it was all
I mean whatever. I will actually our follow up episode
where we try what people recommend, but so far no
one's really recommended anything. I think, like someone was like,
I do love that hummus, you know, yeah, but mostly

(35:12):
all they have is peanut based disgusting snacks.

Speaker 4 (35:16):
Its well, honestly seems like a cult following that Trader
Joe's has.

Speaker 2 (35:20):
It's a little scammy like it's. People were pointing out
recently online how it's just the normal brands but repackaged
to look.

Speaker 1 (35:28):
Healthy, allegedly allegedly scam but we could never we could
never prove that, and it's a great I think we
could option for a lot of people. Okay, no, no,
I don't know. I just I just think this is
my opinion and not truth about Trader Joe's, is all
I'm saying. From Yes, anyway, I think it's interesting that

(35:49):
you were able to enjoy the episode if you found
that chewing did trigger your mesophonia. For me, it didn't.

Speaker 4 (35:54):
Oh yeah, you're right, though, crunching isn't as bad as like, yeah,
like wet foods. Yeah, just like mushing around.

Speaker 1 (36:05):
Yes, that's the thing. The sound of the tongue, the saliva.
Oh yeah, like I can think about someone in my
family eating chicken anyway, it's distant relative. They're not even
alive anymore. Okay, so what else is that it for us?

(36:27):
We're talking about food?

Speaker 4 (36:29):
Well, yeah, do you have any prompts for today? I
do just have to say Esther, I love you well,
I love you both obviously, but weirdly enough, today I
put on my first pair of low rise jeans to
those inspired by.

Speaker 1 (36:43):
How dare you try to bring that back when I'm
in my late fortunes. Oh my god, let me tell you.
I wore half shirts to high school. I mean, it's
just times they really go fast, Okay, I mean I
was in the nineties. I was wearing platform us and
half shirts.

Speaker 2 (37:01):
You can do low rise jeans with a longer.

Speaker 1 (37:04):
Shirt, but then what's the point.

Speaker 2 (37:06):
Then you just get like a little little sliver of
skin right there, And it's a good place for the
sliver of skin. It's not up here, it's down here
where hip bone is.

Speaker 1 (37:15):
Everybody after you have this baby, okay, let's talk about
it when you're on the other side. No, listen, la moms.
A lot of these La moms. They look exactly the
same after having babies, and God bless them. You know,
I wanted to spend time with my baby, but no,
working out is just as good. All right, collar, well, listen,

(37:37):
what were what was what were we talking about that
was controversial? Have you ever had a cherimoya?

Speaker 4 (37:42):
I don't know what cheramoya is, so no?

Speaker 1 (37:45):
Okay, Well, anyway, we were talking about cherumoyas and it's
a fruit. It's really good. We were talking about do
we think we just move away from nut milks into
whole milk?

Speaker 4 (38:02):
I don't know, kind of having that sentiment, but I
feel like regular dairy is not good for your skin.

Speaker 2 (38:08):
Oh, I was gonna say, like sometimes it can upset
your tummy a little bit more than.

Speaker 1 (38:12):
You know, diarrhea and zits? Is it worth it? Hold
on today, I'm called Chelsea Peretti. We're looking at dairy,
diarrhea and zits? Is it worth it? Or? Is it
time to stick with the various nut milk alternatives? Is
oat milk out? This and more? Now?

Speaker 2 (38:37):
The thing with whole milk is you will also get
some protein.

Speaker 1 (38:40):
I know that's the thing.

Speaker 2 (38:42):
Yeah, let me.

Speaker 4 (38:43):
Tell you all of the like oat almonds and nut milks.
They all have sugar too.

Speaker 2 (38:50):
If I see added sugar and and nut milk, I'm like,
get me out of this Coston same.

Speaker 1 (38:54):
It tastes disgusting. It's so yes and monk fruit. You
probably feel differently. I fucking hate monk fruit.

Speaker 2 (39:02):
I used to like it. I can't handle. I can't
tolerate it as a pregnant woman.

Speaker 1 (39:06):
It's like it tastes like diet soda.

Speaker 2 (39:09):
Oh I don't taste it.

Speaker 1 (39:11):
It's awful. Oh fuck, I need to order that super
tastere thing. There's something that you can order that. It's
like tells if you're a.

Speaker 4 (39:18):
Super chocolates that make food taste different.

Speaker 1 (39:22):
No, that's different. But there's this thing that if you
can taste it, it means you're a super taster. And
if you put it in your mouth and you don't
taste it, you're not.

Speaker 2 (39:32):
It's like, do you even want to know?

Speaker 1 (39:33):
I know? I know? Okay, thanks for your call. Yeah,
do you even want to know? I know? That's the
thing you.

Speaker 2 (39:40):
Can never go back. Yeah.

Speaker 1 (39:41):
Then it's like, well, what do I know? I'm not
a super taster. I would be so down in the dumps. Hi,
I mean Esther Povitsky. We're talking about super tasters, we're
talking about milks. What's the new milk? Where's the direction
milk is headed?

Speaker 8 (39:57):
In milk? Well, they've done a lot of different nuts.

Speaker 5 (40:03):
Macan is good.

Speaker 2 (40:04):
If you had that, it's all right, It's okay, it works.

Speaker 1 (40:08):
You know. I was all excited about I mean, pistachio milk.
Milk is out right, yeah.

Speaker 2 (40:13):
Milk oils or inflammatory. I also was let down by
pistachio milk recently.

Speaker 1 (40:19):
It sounds like it would be so good, I know.

Speaker 2 (40:21):
Cause pistachio is my favorite nut. I'm just gonna be
straight up about that.

Speaker 1 (40:25):
But oh, have you ever had salt and vinegar ones?

Speaker 2 (40:27):
Yes, of course have They're amazing. They totally make salt
and vinegar chips like you don't need them anymore. They
make them obsolete. Yeah, pistashio.

Speaker 1 (40:40):
Yeah, but cash you milk.

Speaker 2 (40:43):
If you haven't gone deep in cash you milk, I
definitely haven't.

Speaker 1 (40:47):
You could. I'm too busy.

Speaker 8 (40:51):
I don't know if anyone has.

Speaker 1 (40:52):
I'm like, honey, I can't help you with that right now.
I'm going deep into cashier milk.

Speaker 2 (40:58):
Dave, Yeah, I think that might be a strong contender
in this conversation.

Speaker 1 (41:04):
We'll bring some into the studio and see see what
it's all about. Yeah, we were talking about sharamoias and
tropical fruits. Pie pie, pie, pie, pie, pie, pie, pie pie.
Should adults have ice creams sauces.

Speaker 8 (41:24):
There's a great pie shop in Chicago that has a
key lime hobiscus pie with a blueberry compo.

Speaker 1 (41:29):
What's it called?

Speaker 8 (41:30):
Spinning J?

Speaker 1 (41:32):
Sitting J like s I t spinning J spinning around?

Speaker 2 (41:37):
Okay, I'm from Skokie, Illinois. I've never had that, but
we would get Who's your Mama? Pies and Evanston quite
a bit, although yeah, lately we've.

Speaker 1 (41:46):
I found them. I'm following spinning J. Let's see that
looks good.

Speaker 8 (41:51):
But pot pie if they have a chicken pot pie
and they have a sogpeneer pot.

Speaker 1 (41:55):
Pie, Wow, that sounds good. I love.

Speaker 2 (41:59):
Less interesting in a savory pie.

Speaker 7 (42:01):
You.

Speaker 1 (42:01):
Yeah, I'm not into savory pies that much, but the
men in my house like them.

Speaker 8 (42:06):
Yeah, even pop pies.

Speaker 1 (42:10):
Yeah, they like them so different than a pie.

Speaker 8 (42:12):
It's like not.

Speaker 1 (42:13):
Guess what you know what? You know what a chicken
pot pie veers toward what like soup? Yeah, and I
don't like soup.

Speaker 2 (42:23):
I do like soup, but I don't like soupy things
that aren't soup.

Speaker 8 (42:29):
A chicken pot pie shouldn't have that much liquid in it.

Speaker 1 (42:31):
Well, it's still like a stew. I mean, at the
end of the day, it's kind of gravyish chicken, and
I'm just not into that gloppy texture. I don't like
glopping food into my Also, it's always hot, and you're
like and just putting like they always put too big
of chunks of chicken and chicken pot pie, so it's
like a big, old, huge chunk of white meat covered

(42:53):
in gravy.

Speaker 2 (42:53):
This is such an accurate depiction of a pot pie
that I just want you to know.

Speaker 1 (42:57):
Even if I'm getting an oscar, if you're not.

Speaker 2 (43:00):
Super taster, you have something else that's special.

Speaker 1 (43:02):
Thank you. Well, I'll tell you what.

Speaker 8 (43:03):
There's always a thousand degrees pot pie.

Speaker 5 (43:06):
Yeah, like it.

Speaker 8 (43:07):
It's always too hot.

Speaker 1 (43:09):
And the texture of it is bad, and it's bland.
A lot of times it's bland. I've had a couple
that are thinking, like hot pie anymore good? That was
our agenda. Good.

Speaker 2 (43:23):
It's also just a waste of patred I just.

Speaker 1 (43:28):
Love that's how you should be if you want to
keep eating pot pie.

Speaker 2 (43:32):
It's a waste of pastry For me, I want to.

Speaker 1 (43:34):
Yes, Sam, why eat those calories on a chicken stew?

Speaker 2 (43:38):
Save that for so?

Speaker 8 (43:39):
What's your favorite pastry?

Speaker 1 (43:41):
Also, I just have to finish my thought. I don't
even like gravy, and to me, pot pie is gravy adjacent.
It tastes like meat with gravy, where I'm like, this
is bland. Get me out of here.

Speaker 8 (43:53):
Yeah, Well, I don't I need gravy, gravy, gravy, I
need gravy.

Speaker 1 (43:59):
I don't I need Bravy. I don't I do I need.

Speaker 7 (44:04):
Bravy, gravy, Bravy, Bray, Bravy, Bravy, Bravy.

Speaker 8 (44:09):
Well, I don't I need gravy in order to get
through Thanksgiving? Because I don't.

Speaker 1 (44:13):
I don't really see. I'm fascinated by that because I
just don't put an ounce of gravy on my Thanksgiving food.

Speaker 2 (44:20):
But turkey is so dry.

Speaker 1 (44:22):
You know what I put on it? Can you guess?
Hold on? After the gum roll, I said, after, I'll
show you how cranberry sauce. Yes, that is what I
put I like whole cranberries, and my cranberry sauce so good.

(44:46):
It's important and so easy to make cranberry sauce.

Speaker 2 (44:49):
I've never made it myself.

Speaker 1 (44:50):
Top easy thing to make. But I do also like
the jelly kind in a can. They're both good, but
homemade cranberry sauce is so good, and I like slathering
that onto my turkey.

Speaker 2 (45:00):
That is good, That is that is important, and I'm
glad you reminded me of that. I like all the things,
all the flavors of things giving together. She asked us,
what's our favorite pastry? Do you have an answer on
on deck?

Speaker 1 (45:13):
If you have one, you go. I'm thinking so so
so so soap, so so so, soap so good, so
so foot soap, so so so foot soup so so
so filed soap so so.

Speaker 2 (45:32):
It's like impossible to answer, kind of because every pastry
when done right, is freaking amazing, but weirdly like and
this makes no sense because it's dense, it's hard. But
a scone when it's good.

Speaker 1 (45:46):
Have you had all times scones?

Speaker 2 (45:48):
I actually haven't, and I love all time. They're so good.

Speaker 1 (45:52):
You can drive her right up. Berry scone mixed berry
scones so good, so so so fi, soap so good.

Speaker 8 (46:01):
How do you feel about a guava cheese pastry like
a Puerto Rican guava cheese.

Speaker 2 (46:05):
Pt not for me. I don't want cheese with my pastries.
I want this puer to be purely a sweet experience.

Speaker 1 (46:14):
It's like, you know, like cheese, danishes and things. I
think that's a quality thing, Like if the quality was
really high and they were fresh and amazing. I think
I could be into cheese because I like cheesecake, but
I don't like all cheesecake. I only like some, but
I don't like all cheesecake. I only like some, but
I don't like all cheesecake. I only like some. Now,
in terms of my favorite pastry, I feel like I'm

(46:39):
like the Doogie house Er.

Speaker 2 (46:40):
No, you sounded four years old in a great way.

Speaker 1 (46:47):
One pastry that came to mind that I love is
in Chinese bakeries, like the egg custard. I do like those,
but that's not what I was going to say. But
you do get extra credit for it, like a star pupil.
But I love the sponge the sponge cake in the paper.

(47:08):
It's really not too sweet. The texture is divine. It's
light and airy but spongy, and the top is all brown.
Sometimes it has a little almond sliver on there. I
love that. When I was in Paris, I had a
raspberry croissant that was amazing.

Speaker 2 (47:27):
But it's like, is it even fair to compare a
Paris No thing Comparis.

Speaker 1 (47:32):
It's a comparison. It's literally, so I guess it is fair.
It's the only right thing to do. I'm trying to
think other pastries that I love, Like I love Proof.
Do you ever go there?

Speaker 7 (47:48):
No?

Speaker 2 (47:48):
But you have been like speaking in their corner since yeah,
And I see lines there now and I think back
to and also you were an original squirrel, like a
squirrel girl.

Speaker 1 (48:00):
M m hmmm. Proof has thumbprint cookies. It's not really
a pastry.

Speaker 2 (48:07):
Though, Like that's so not something that would come to me.

Speaker 1 (48:09):
The cornmeal with raspberry A cookie, yeah, a cornmeal cookie, yeah,
with raspberry. And but what is strictly a pastry though?
It has to be that kind of dough that's super buttery, right, Oh,
that you know what I had? Oh my god. So
my dad was in town and he's like, oh, there
was this little French bakery in Glendale that I tried

(48:33):
last time I was in town and everyone who worked
there was Asian, but it was a French bakery. And
I'm like, okay, what.

Speaker 8 (48:41):
Was it was he talking about.

Speaker 1 (48:43):
To laure No, but it was it was literally like that,
Like I hunted, he was like, I looked all around
for it last time I came here and I couldn't
find it was so delicious, just a small strip mall,
little place. And then I found it on Yelp by
just searching where he said it was, and it was
a chain. It was a chain bakery. But we went

(49:04):
there and it was delicious. What is that chain called? God,
I can't remember now.

Speaker 8 (49:10):
And it's not truly sure. I thought they were like the.

Speaker 1 (49:13):
No, that's really close though. It's kind of in that wheelhouse.

Speaker 2 (49:18):
Have you tried Levane or Levonne cookies yet?

Speaker 1 (49:21):
Well, what's funny is I just did seth Myers and
in the dressing room was a bag of those cookies,
which I've never tried either in my kitchen you.

Speaker 2 (49:35):
Had you brought them back and haven't had any.

Speaker 1 (49:39):
Yeah, that's impressive. You're mature.

Speaker 8 (49:41):
I Speaking of promotion, I have to say that I
was I was the first in line for standby tickets
to first time female director at its premiere, and it
was excellent.

Speaker 1 (49:51):
Oh, thank you.

Speaker 8 (49:52):
I'm very excited for drug Store.

Speaker 1 (49:55):
Thank you, thank you. Do you know that Esther's in
a movie that's coming out soon too or I just
said that.

Speaker 2 (50:02):
She said she's excited for it.

Speaker 8 (50:04):
I have. I have congratulations for all of you on
your film.

Speaker 2 (50:07):
This is a food themed, a Pisces themed and a
woman in film themed episode.

Speaker 1 (50:12):
That's right, Pisces. We didn't really talk about our stars.

Speaker 2 (50:16):
It's just because our birthdays are close. It's not really,
that's just like a shorthand way of saying that.

Speaker 1 (50:21):
I have to say. I was looking for the name
of this bakery and that's probably why I just was
like thinking, but I still can't find it.

Speaker 8 (50:30):
Oh, I found it.

Speaker 1 (50:31):
I found it. I thought it was this. It's Paris Baguette.
Have you ever gone there? No, Honestly, it is amazing. Okay,
so highly worth it and they chose Yeah. So Esther,
tell us a little bit about your movie.

Speaker 2 (50:49):
Well, I eat a lot in my movie.

Speaker 1 (50:52):
So how did you handle that? It was hard because you.

Speaker 2 (50:55):
Know, you eat a lot, then you get a stomach
ache and then you have the whole day ahead.

Speaker 1 (50:57):
But you don't have like a spit bucket.

Speaker 2 (50:59):
I did a little bit of that. I definitely tried
to not get make myself sick, but I'm it's I
wrote it. It's based on how I am obsessed with
my high school ex boyfriend and cool and I was
trying to get a billboard near his condo. I couldn't,
but I do know where it is. And I work

(51:20):
at a pharmacy. And then I get like tangled up
in a robbery that takes place at the pharmacy.

Speaker 1 (51:24):
So does it turn into like an action thing?

Speaker 2 (51:26):
There is actually a little action in there.

Speaker 1 (51:28):
Do you have to run?

Speaker 2 (51:29):
No? No, but I do get there's like a car chase,
which is cool. And I just I saw the trailer
for your movie, which looks so funny. Should we talk
about that?

Speaker 1 (51:39):
Well? I did. I wanted to finish. Have you seen
mine too?

Speaker 8 (51:45):
I was saying I was first in line at Tribeca
As for Standby.

Speaker 1 (51:49):
Feet, That's what I thought you were saying I.

Speaker 8 (51:52):
Gave you to I think I gave you both compliments
in quick successions.

Speaker 1 (51:55):
Okay, That's what I got confused because I was like,
I swore you said Tribeca. Okay, so you saw both
of our movies already.

Speaker 2 (52:01):
No she didn't.

Speaker 8 (52:02):
Well, no, I haven't seen esters yet.

Speaker 1 (52:03):
I know you can see that.

Speaker 2 (52:06):
The Angelica February twenty third.

Speaker 1 (52:07):
That's so cool. First of all, hold on, is.

Speaker 5 (52:10):
That in Chicago.

Speaker 1 (52:11):
No, it's in New York. That was my favorite theater.
Are you serious? That was my favorite theater. I used
to love. There was like an art kind of house vibe,
not art films, but independent films. And I used to
go there and watch movies by myself on a cold day.
And they had food there, which at the time no
one was really doing that. They had like sandwiches and stuff.
And I just love Angelica Theater, so to.

Speaker 2 (52:32):
Be there for any like movies you saw there.

Speaker 1 (52:35):
I honestly don't, okay, But I just remember it being
such a beautiful alone time.

Speaker 2 (52:44):
I love going to the movies alone.

Speaker 1 (52:45):
It's the best. But it's like la it's not it's harder.

Speaker 2 (52:49):
It's everything.

Speaker 1 (52:49):
It's like, oh, let me park in a huge parking
lot BYLF the.

Speaker 8 (52:54):
Theater in downtown Evanston.

Speaker 2 (52:55):
Yes, it's my.

Speaker 8 (52:56):
Favorite place to see to see movies alone on Sunday morning,
but then they closed it.

Speaker 2 (53:01):
Yes, all the time. Best theater loved it there.

Speaker 1 (53:05):
Yeah, but anyway, I just loved I love that play.
So I think it's so magical that you're there.

Speaker 2 (53:09):
Oh oh my god, I'm excited to hear that.

Speaker 1 (53:11):
So are you going to go there and do like
Q and A's or anything.

Speaker 2 (53:14):
We're doing Q and as here in La the Lemealy
and NoHo, and then we have one coming up with
the Chinese Theater and you're invited to the premiere. I
know it's hard for mommies, if you know, to get
out of the house, but yeah, all the ticket in
all the theaters that we're at are is listened at
drugstore June dot com. But I won't be I'm going

(53:35):
to New York, but I we're not doing any Q
and A's or anything there, So it's just at the Angelica.

Speaker 1 (53:39):
That's just such an exciting bunch of theaters. Hello, Hello, Chelsea,
I'm here with Esther Povitsky. We're talking about her movie
that is going to be in all my favorite theaters,
and I do like that place. Yeah, and Hi.

Speaker 5 (53:58):
I have a story. Okay, was there a topic?

Speaker 1 (54:03):
Well, what's your story? That's quite a bait and switch.

Speaker 5 (54:07):
Well, I just I didn't want to be rude.

Speaker 1 (54:09):
Oh no, no, let's get right into it.

Speaker 5 (54:12):
So I when I was like sixteen or seventeen, Okay,
I went to Atlantic City with my family. We brought
my dog, and I was going to walk my dog outside.
So I went to the elevators and this family of

(54:33):
like this couple with like their three adult children came
over and we're like, oh my god, oh my god,
we have the same dog. And the dad comes up
to me and he shows me. He's like, oh, let
me show you like a picture, and the family is
like behind me and him looking at the phone me

(54:54):
the first one. He's like, oh this is this is literally.

Speaker 1 (54:56):
It's gonna be like dude or something that shows up
on his camera.

Speaker 6 (55:00):
Roll.

Speaker 5 (55:02):
Yeah, But it's the nude and the way he went
about it because he shows me the photo and he
swipes the photo and it is his wife who's also
staring and smiling at me, and it's her from the
back like spreading herself open.

Speaker 1 (55:23):
Oh god, god, that's.

Speaker 5 (55:26):
Not a dog. And then he shows me the second dog.

Speaker 1 (55:33):
But the thing is, oh my god, do you think
they were doing this.

Speaker 5 (55:39):
To see a reaction saying that's what? Well, No, I
don't think it was a prank. I think it was like, because.

Speaker 1 (55:44):
They do not a prank, like a kink.

Speaker 5 (55:48):
That's what That's exactly what I was thinking. I was like,
I feel like the dad got off about it because
he didn't like like, he wasn't embarrassed.

Speaker 1 (55:56):
That's not a dog.

Speaker 5 (55:59):
Yeah, he was kind of joking about it, and then like.

Speaker 1 (56:03):
He's like, or is it he zooms in on her couter. No, no,
it's not a dog.

Speaker 5 (56:08):
She did to show me the second dog, Like.

Speaker 1 (56:12):
Right, that's weird. You sound like Joe Mandy.

Speaker 2 (56:17):
I'm not.

Speaker 1 (56:17):
I wasn't getting that the way he just goes. He
proceeded to show me the second dog. Sounded like Joe
Mandy to me anyway, that's crazy. That is horrifying. But
it is so high risk to have a camera roll,
and people never, no matter how high risk it is,
people always act casual about flipping through your fucking photos.

(56:37):
How high risk is it though, it depends on the
but like even for me, if I've taken five selfies
or let's say one hundred to get a good photo,
I don't want people seeing my ratio hitting at all costs.
That's almost more embarrassing than my couter and asshole. I'd
rather you come across that than a hundred photos of

(57:00):
you trying to be pretty.

Speaker 5 (57:03):
And also like he knows the photos in there next
to his dog photos.

Speaker 1 (57:07):
That makes no sense. Yeah, this feels like, so did
he approach you with the dog? Like, did he initiate
this whole thing?

Speaker 5 (57:14):
He initiated the dog photo. He goes let me show
you and kind of took me away.

Speaker 1 (57:19):
Yeah, that's nasty, dirty, dirty dog. That's how I felt
after I watched Saltburn. I'm like, you dirty dirty dog.
Have you seen it? No?

Speaker 2 (57:29):
I guess I need to. I'm really missing out.

Speaker 1 (57:32):
I was like all of you, all of you are dirty,
dirty little dogs.

Speaker 2 (57:37):
Sometimes my parents do like a little variation on this
where they'll like, like the subject of sex will come
up and they'll like think it's so funny and like
say something gross, and it's like you can tell they're
proud and not embarrassed in not hiding it. I don't know,
and I'm just like, you're like, be embarrassed.

Speaker 1 (57:55):
Hide.

Speaker 2 (57:55):
Yeah, I'm like the fifties, you're making me uncomfortable And
I think you know that, And I think, like, do
you like that?

Speaker 1 (58:02):
Let's call him?

Speaker 5 (58:05):
I mean, we'll get like that like about farts, do
you know what I mean? Where they're like they're like
cutsy about it. I don't like that like fight, you know.

Speaker 1 (58:14):
All right, well listen, thank you for your call. We'll
think about that last fart part privately. All right bye?
That is so disgusting. What would you okay, what would
you do in that situation?

Speaker 2 (58:26):
Just be quiet, you would until it's over.

Speaker 1 (58:28):
I think if that happened to me, I would literally
be like, oh my god, oh molay. I would just
be like, we gotta get enjoy yourselves, enjoy your time.
You clearly are bye bye. I would be like take this,
like throw a dog at them game. I mean that

(58:48):
would be the biggest rush of fight or flight, and
it would result in flight and I would freeze. Yeah.
I would just be like scream and then try to
get away soon as I could. We're talking about Vagina's
on a phone roll that someone came across call her,
who are you.

Speaker 4 (59:09):
Hey?

Speaker 3 (59:09):
This is a This is Aaron, the one the dog
attacks story.

Speaker 1 (59:14):
Okay, how are you holding up this? This guy when
he was a teenager? Right? A dog, a child, small child? Sorry,
that's a probably important detail. A dog tore his ear off.
Oh yeah, so here he is a survivor. Welcome back
to the show. Any new developments, any new animal attacks, Uh.

Speaker 3 (59:36):
You know what, not me. But my dog did get
skunk not too long.

Speaker 1 (59:41):
Ago, stung by a bee. Oh skunked. Yeah, that's rough,
it happens. My dog has never been skunked? My dog?
So what do you do for that?

Speaker 3 (59:57):
Which was that? I was like, well, I was like,
he's not coming inside. We gotta wash him down. So
I hit him with some soaken water, which you're not supposed.

Speaker 1 (01:00:08):
To use water kind out that makes sense?

Speaker 3 (01:00:12):
The smell lingered for months.

Speaker 2 (01:00:14):
Yeah, I don't think you've figured that out.

Speaker 1 (01:00:16):
Yeah, that's a tough one. Do you like oat milk?

Speaker 3 (01:00:22):
Do I like oat milk?

Speaker 1 (01:00:23):
Or do you think it's kind of milk? You do? Huh?

Speaker 4 (01:00:26):
Yeah?

Speaker 2 (01:00:28):
Do you think we're pretty milk?

Speaker 3 (01:00:36):
But I think it's like really bad for the environment.

Speaker 1 (01:00:39):
So everything's bad. I'm so exhausted.

Speaker 3 (01:00:45):
Yeah, we're like my all the microplastics and uh, water bottles.
Everyone think you're supposed to use stainless steel things.

Speaker 2 (01:00:53):
Every fetus now has microplastics?

Speaker 1 (01:00:56):
Is that like? That's it?

Speaker 7 (01:00:58):
Like?

Speaker 2 (01:00:58):
Does that make you just throw on the towel.

Speaker 1 (01:01:00):
Everything does, and I think that we're beyond repair. Yeah,
I don't know. I've lost all hope, but I need
to really rEFInd it. But I don't know who to
find it from.

Speaker 3 (01:01:15):
Yeah, I have a couple of questions for the two
of you. Esther, I was wondering how you're doing with
your New Year's resolution?

Speaker 1 (01:01:28):
What was it? That's a bad sign she's doing bad?

Speaker 3 (01:01:34):
Yeah, yeah, I believe it was too massage, Kale.

Speaker 2 (01:01:39):
Oh, I did want a massage that's very like topical
today I would. I haven't done it yet, but I
do really want a massage, Kale.

Speaker 1 (01:01:47):
Do you do it? I do with oil or just
like naked, little oil, little salt, Yeah, for a salad. Yeah,
you know, I used to also be sort of daunted
by that. It's so nothing.

Speaker 2 (01:01:58):
You just that's where I'm at the daunted.

Speaker 1 (01:02:00):
Yeah, it's nothing.

Speaker 2 (01:02:01):
And how long are you?

Speaker 1 (01:02:02):
You tear it off the stem and you put the
pieces in there, you put a little olive oil, a
little salt, and then just you know, with clean hands. Obviously,
why do you feel me to say that to me?
You know, it's as a parent, I'm just like, wash
your hands first, please, and then you just rub it,
squeeze it as hard as you can, and then it's massaged, and.

Speaker 2 (01:02:22):
Then it's like, is it a game changer?

Speaker 6 (01:02:24):
Now?

Speaker 2 (01:02:24):
Everything's different.

Speaker 1 (01:02:25):
It is good, it's good, it's fun, it's good times.
But what I've gotten more into with kale now is
a more macrobiotic vibe of steamed kale with vinagrette. That's delicious.

Speaker 2 (01:02:37):
Oh I forgot how good steamed kale is.

Speaker 1 (01:02:39):
It's delicious, so tender.

Speaker 2 (01:02:41):
It's like it solves all the any kale issue you
could have.

Speaker 1 (01:02:44):
It really does. Like raw kale is I think, pretty
hard on your stomach.

Speaker 2 (01:02:48):
Yeah, what do you think of like the news that
broke in the last couple of years that like, kale
was originally just pizza hut salad bar like decoration and
it was never really eaten until someone just decided to
brand it as a health food.

Speaker 1 (01:03:03):
Like what who broke that news story? TikTok? Oh? God,
what does that even mean? There's definitely people who ate kale.
It was never just garnished.

Speaker 2 (01:03:14):
I don't think you can prove that right now.

Speaker 1 (01:03:18):
You know what's funny, Everyone in my family except my
son hates kale.

Speaker 2 (01:03:23):
Oh that's cute.

Speaker 1 (01:03:24):
So you guys have that together genetically, though, my whole family, like,
it's so rare that my mom and dad both hate
kale and my brother everyone hates kale.

Speaker 2 (01:03:33):
Maybe that's more of a Kale thing than none.

Speaker 1 (01:03:35):
But I love Kale.

Speaker 2 (01:03:36):
Maybe you're adopted.

Speaker 1 (01:03:38):
I'll tell you one thing that seems to apparently run
through many, many generations of my mom's side of the
family is hating bell peppers.

Speaker 2 (01:03:46):
Do you have that?

Speaker 1 (01:03:47):
Yes, but I'll tell you I do like red and
yellow raw. I just don't like cooked bell peppers of
any kind.

Speaker 2 (01:03:55):
I don't like cooked red.

Speaker 3 (01:03:56):
I will stay with you on that disgusted food color
like I read forty that's really good.

Speaker 1 (01:04:07):
Hold on a sec okay, Hello, hello, Hello, Hi, Hello,
Hi Hi?

Speaker 4 (01:04:18):
Is this Chelsea and Esther?

Speaker 1 (01:04:20):
Yeah?

Speaker 6 (01:04:23):
Hi, girl's writing.

Speaker 1 (01:04:26):
By the way, Esther, I saw that that show that
you were on a secret no something ex girlfriend or
something crazy ex girlfriend, crazy ex girlfriend. That girl that
actress Rachel Yeah, Rachel Blue. She has a show, a theater.

Speaker 2 (01:04:40):
Show, Yeah in New York.

Speaker 1 (01:04:41):
Yeah, I walked by the theater.

Speaker 2 (01:04:42):
Oh, I really want to see it.

Speaker 3 (01:04:43):
Yeah.

Speaker 2 (01:04:43):
She's amazing. Her singing and songwriting is like, yeah, insane.

Speaker 1 (01:04:48):
I mean, it's kind of a wild there's like a
resurgence in theater with comedy people.

Speaker 2 (01:04:52):
Now I'm feeling that too. Live live performance is back, baby,
that's right.

Speaker 1 (01:04:56):
You heard it here first call her? What's your deal?

Speaker 8 (01:04:59):
My deal?

Speaker 5 (01:05:00):
God, I wish I could tell you.

Speaker 8 (01:05:01):
I guess I'm still trying to unpack that. Uh my
heart is racing. I did not think that y'all would
pick up. So I'm very grateful. I think my vibe
is that of gratitude. And I have a really important
question for you.

Speaker 1 (01:05:16):
Bal okay, hit us with it.

Speaker 8 (01:05:19):
Okay, what are you two eating for breakfast these days?

Speaker 1 (01:05:24):
Great question?

Speaker 2 (01:05:26):
You cannot be more on brands, okay.

Speaker 1 (01:05:39):
So in theory, I don't eat breakfast, okay, okay, but
I often do nibble on some things I have.

Speaker 2 (01:05:47):
Can I go?

Speaker 1 (01:05:48):
Then?

Speaker 2 (01:05:48):
I have two breakfasts that I have been eating every
day for the last three months. One is I like
the pre breakfast, and then one is like the main breakfast.
So the pre bread is a gia seed parfe in
a jar from where mad with that cashi milk. I
was telling you about my Elmhurst brand, that cashw milk,

(01:06:10):
chia seeds, some flower seeds, pumpkin seeds.

Speaker 1 (01:06:16):
This is what this is what estra sounds like. I
just killed a mosquito with my gavel.

Speaker 2 (01:06:28):
And most importantly hemp seed, and then and then maybe
some blueberry, some pear boss pear, and then So that's
my main right first thing when you wake up breakfast,
and then a couple hours later I move on to

(01:06:50):
I sent you the plate.

Speaker 1 (01:06:51):
I know. Oh wait, before you get into this, I
have to say two things. First of all, I love
cia seed putting.

Speaker 2 (01:06:56):
Thank you.

Speaker 1 (01:06:56):
I need your recipe. Do you put vanilla or maple
syrup or any kind of flavor aside from you can?

Speaker 2 (01:07:04):
Right now, I'm in a phase where I'm not doing that. Wow,
but you certainly absolutely can. I support that, and maybe
I'll do that tonight.

Speaker 1 (01:07:10):
Just about cum quats.

Speaker 2 (01:07:13):
I'm having to lay low on cum quats right now
because of ast reflux stuff. But I'll be coming for
your tree. And then my other breakfast is two to
three fried eggs and butter and oil toasted sour dough
bread with lots of butter.

Speaker 1 (01:07:28):
Now that bread wasn't sour dough in the picture that
you sent me, what was it? It looked like gluten
free bread.

Speaker 2 (01:07:33):
It was a gluten free sour dough, you caught me,
and then half a mashed avocado with a ton of salts.

Speaker 1 (01:07:46):
Okay because that breakfast. First of all, as someone with
high cholesterol, I'm trying not to really eat eggs. They
were like, you could eat like one egg a week,
but that's including baked into things that.

Speaker 2 (01:07:56):
Doesn't One egg a week is not.

Speaker 1 (01:07:59):
And let me tell you, I love fried eggs over easy.
Dipping the bread into the salty yolk too fucking delicious.
I like poached eggs. I like eggs Florentine, and I
love deviled eggs. I love hard boiled eggs. No, yeah,
hard boiled eggs, and I love softwood. So it kills me.

Speaker 2 (01:08:22):
Wait, okay, but what are you eating for breakfast? If
you're nothing, so, then what's starting your day?

Speaker 1 (01:08:26):
Nothing? Coffee?

Speaker 2 (01:08:28):
And then what's the first meal lunch? Okay, well, what's
that tell us that you're gate keeping? Right now?

Speaker 1 (01:08:35):
I'm really not. I don't have a consistent game plan.
But wait, I still want to get back to your bread.
Oh so the bread in the picture, I was like,
it was like those little, tiny, misshapen little pieces that
you go, this has to be gluten free. Wow, is
it a brand that you like? Because I is?

Speaker 2 (01:08:52):
I get it an air one. Okay, I don't know
it off the top of my head, but it's a
seated gluten free sour dough and I will definitely send
you a picture.

Speaker 1 (01:08:59):
Okay, I'll try that. Now. What's the advantage because in
my mind, like, gluten is good, I have to hang
out because you're staring your her footfall on the steps.
I can't do that right now.

Speaker 2 (01:09:12):
Gluten is good.

Speaker 1 (01:09:14):
Yeah, gluten is good. Like I don't understand why I
get Ezekiel bread because I'm full fiber, like good for
your bowels.

Speaker 2 (01:09:23):
I should consider trying that. You're you're okay because I'm
so I'm just gonna say it constipated and pregnancy that
I'm almost like, what could I'm eliminating?

Speaker 1 (01:09:34):
Sing sourdough would stop you up way more than Ezekiel bread.
Sourdough has no fiber, and Ezekiel is full of fiber.
That's why I don't understand it.

Speaker 2 (01:09:46):
I'm also lost.

Speaker 1 (01:09:48):
You wait, you're confused by what I'm saying?

Speaker 2 (01:09:50):
Yeah, because I don't know if I believe you that
sourdough has no fiber.

Speaker 1 (01:09:54):
Let's get right on the Google.

Speaker 2 (01:09:56):
But my particular brand might be like a healthy sour
dough because it has seeds in it.

Speaker 1 (01:10:03):
I love seeds.

Speaker 2 (01:10:03):
If you can't tell, you're typing so fast, it's.

Speaker 1 (01:10:09):
Like it's actually okay, one hundred and ten. Okay, this
is Bread by Cooks, gluten free sour dough.

Speaker 2 (01:10:15):
But sometimes gluten can be constipating because it's like irritating.

Speaker 1 (01:10:19):
Oh well, it says it has two grams of fiber. Okay,
let's see.

Speaker 2 (01:10:24):
Always it's not always about fiber. Why not, because sometimes
it's about gut irritations.

Speaker 1 (01:10:30):
Okay, So, oh Zekiel has three grams, it's not even
that different. That's crazy word. I should go, what a mess?
What a mess? Okay? I don't know. But for me,
I'm like I always thought eating grains is good for you,
and all of a sudden, it's like gluten free, gluten free,

(01:10:50):
But gluten free stuff is like potato. You're eating like potato.
What's good about that?

Speaker 2 (01:10:54):
Well, potato is good.

Speaker 1 (01:10:56):
Not really potato bread versus Ezekiel bread. Look, I just
don't understand.

Speaker 2 (01:11:02):
And you know what, that's how this is what they meant.
They want this, They want us confused.

Speaker 1 (01:11:06):
Oh, big, big food.

Speaker 2 (01:11:10):
They want this to tear us apart, right now, right,
that's they want to divide us.

Speaker 1 (01:11:15):
Well, I always thought it was good to eat whole grains,
and I feel like the gluten free movement has people
eating like corn and potato bread.

Speaker 2 (01:11:22):
That you're not wrong, You're not wrong about that, but
also grains are irritating to your gut. I think it's
like you gotta just sort.

Speaker 1 (01:11:32):
Of it's like a fine line. I guess this is.

Speaker 2 (01:11:35):
It's like political, just like pick your side and commit.

Speaker 1 (01:11:39):
Stick with it.

Speaker 2 (01:11:40):
Don't ever look back, don't ever addres.

Speaker 1 (01:11:45):
You drive in towards gluten free bread towne? Hi, how
are you? I'm here with Esther. She has a movie
that she's starring in and wrote that were celebrate reading
here on the show today, celebrating.

Speaker 2 (01:12:05):
Funny women in film Georgia. That's right and first time
female director. Thank you. Yay.

Speaker 1 (01:12:22):
We're wrapping up here. But you know, if you wanted
to talk about any food, we've really had a food focus. Unintentionally.
We've talked about breakfast. I mean, I need go to
dinner ideas I do too. That's a hard one.

Speaker 2 (01:12:35):
My current though current possible. I make frozen. I know
you're whatever. I'm just going for it. I heat up,
I toast up, air fry some frozen chicken tenders, chop them, chop,
and then I do a finely chopped salad with those
and I because.

Speaker 1 (01:12:55):
It's very popular online right now. Oh really, yeah, like
chopped salad, sandwiches and chop.

Speaker 2 (01:13:01):
And I'm also doing Iceberg lettuce. I'm giving in and
having the fun lettuce, right, So would you.

Speaker 1 (01:13:07):
Do a chopped I have a couple thoughts on that.

Speaker 2 (01:13:10):
I'm about to get beat up.

Speaker 1 (01:13:13):
One. I follow the CDC and Iceberg is constantly recalled
for I think you're thinking of Romain no Iceberg too.
But the other thing is texture wise, I don't like
chopped salads. Oh it's kind of getting towards soup. Getting
towards soup. That's the name of something the episode towards soup.

(01:13:36):
But yeah, I don't like chopp salad because the whole
fun of a salad to me is the texture of
different items in it. So once you mush them all
up into a mush, I'm now like we're in stew territory.
We're in you know, I respect this take.

Speaker 2 (01:13:49):
I'll just leave it there. I respect this take. Yeah, yeah,
And I thought you were going to say that that
sounded like a lunch.

Speaker 1 (01:13:57):
No, I don't mind breakfast for dinner, lunch for dinner.
I'm not too not. Yeah, I'm not too uptight about that.
And I do like the idea of chicken tenders. They
are great, you know, as a parent, your kid is
going to love them. And they're protein, you know. Yeah,
I'll tell you one kid food that I absolutely have
no will power with. And I love Annie's shells white cheddar,

(01:14:18):
and I use instead of butter, I use great yoga,
really delicious. The way it combines with white cheddar. It

(01:14:39):
becomes the tangiest, mostlicious thing. And I hate the butteriness
when you do it as described, it's just very buttery.

Speaker 2 (01:14:46):
I couldn't imagine not using the butter. But that sounds
so good. That Annie's mac and.

Speaker 1 (01:14:50):
Cheese is fucking bomb.

Speaker 2 (01:14:52):
If I like, when I have a kid, if I
make it for the I'll eat the whole thing. I
don't know how you share all the kid.

Speaker 1 (01:14:58):
That's a problem. One pack and it's like this has
eight servings. I'm like, no, what are you do? You
use a thimble for your serving spoon like that maca
cheese I can easily take down.

Speaker 2 (01:15:10):
It's so good with you know what, I've been dying
trying to I can't believe I haven't. Have you seen
the commercial yet for the extra toasted cheese its. Have
you tried those?

Speaker 1 (01:15:20):
I haven't seen that. I do think cheese its are
the epitome of a guilty pleasure because they taste so
good and you just keep going and going. Your mouth
is so dry after you eat cheese its, and your
breath is so rank, like I feel like it's like
it's like a demon. Foods like a witch would give
you and not an ad, not an ad.

Speaker 2 (01:15:46):
It's a curse.

Speaker 1 (01:15:47):
Chees like it like gives you dry mouth, and it's
just like the most weirdly addicted.

Speaker 2 (01:15:53):
It occupies your brain, like you can't.

Speaker 1 (01:15:55):
Think of your own life. All you're thinking is just
that that is your or that is your boss. But
I have to say, and this is these don't dry
your mouth out as much. But these boulder malt vinegar
potato chips boulders are solder malt vinegar.

Speaker 2 (01:16:15):
Okay, But I will just particularly I need to say,
I don't even like.

Speaker 1 (01:16:19):
We have a terrible connection. I'm gonna have to say goodbye.

Speaker 2 (01:16:21):
We don't even like plain potato chips ever. Yeah, but
the Boulder brand, the plain ones are going.

Speaker 1 (01:16:28):
No, I can't get on board with the plain potato chip,
but the texture of Boulder is amazing. And the malt vinegar,
I love malt vinegar so much.

Speaker 2 (01:16:37):
I don't know.

Speaker 1 (01:16:38):
What salt and vinegar chips to a whole new level.
The malt vinegar like, it's actually like, when I was
buying them, I'm like, this is one of the most
dangerous new foods I've ever encountered.

Speaker 2 (01:16:49):
My dad has recently been saying the crime is when
you buy the food crime store, and I was trying
to put these salted caramel things in his cart. He's like,
the crime is now out.

Speaker 1 (01:17:00):
I was so upset, right, Like, if it's not in
your house, you're not gonna be rooting around for it,
you know. But once I buy those molmeter and this
is the thing, Jordan always eats them all, not leaving
any Like I feel like I was literally considering should
I put a label on these only eat half or
purchase more and restock, because like I will be hunting

(01:17:24):
for them, like I need a label maker and say
please restock.

Speaker 2 (01:17:27):
I have this issue with maple syrup in my house
where every time I buy it, then I go to
use it, it's just gone, and I'm like, Dave, what are
you doing?

Speaker 1 (01:17:35):
Put it on?

Speaker 2 (01:17:36):
He says he makes frozen waffles every night, but he
must be so so good.

Speaker 1 (01:17:41):
I love frozen waffles and maple syrup. I have to
say I cannot abide by. And I know this is
elitist and classes, but you know it's like I have
to be genuine too. What I hate fake maple syrup?

Speaker 2 (01:17:55):
Who doesn't?

Speaker 1 (01:17:55):
Are you kidding? Well, if you order from any restaurant
pretty much you're getting fake maple so.

Speaker 2 (01:18:00):
And I wouldn't be ordering there. No, it's gotta be real.

Speaker 1 (01:18:03):
A real good maple syrup. It's like this comes not
a fucking tree that is so good. Whoever discovered that
must have just been like ah, like I'm the fucking king,
like just to tap a tree and you can't have
maple syrup. It's not treated right. It's not like they
do they cook it. No, I don't know. This will

(01:18:25):
be our closing bit.

Speaker 2 (01:18:27):
Have you read it where it's like a whipped cream
form of maple syrup.

Speaker 1 (01:18:31):
I just saw someone online whipping honey again laborious like
by whipped honey in my opinion, but I guess it's
cheaper because you whip it and it makes way more volume.
But it looks so good that creamy, harsh sugar frosting. Babe,
it's so But frosting sucks. Oh that's right. This one

(01:18:56):
last thing, one last thing. Do you like that? What's that?
That was in New York and now they're here and
they have like magnolia. Yeah, do you like their frosting?

Speaker 2 (01:19:06):
I haven't had it, but all frosting is good. I
don't understand.

Speaker 1 (01:19:11):
All frosting is good. It's almost refreshing to hear such
a simple take on frosting, Like it almost makes me
doubt myself.

Speaker 2 (01:19:19):
Like you never got the can at the grocery store
and just was like, had a great night.

Speaker 1 (01:19:23):
No, I don't, absolutely not, but I do think that
like box cake. This is where I'm not elitist. Duncan Hines,
Betty Crocker, box cake and fake ass frosting are great,
like of course, Yeah, what is your favorite dessert?

Speaker 2 (01:19:42):
It's like so hard to answer, because every dessert, if
done right, is amazing.

Speaker 1 (01:19:47):
Every dessert really, if it's good. Okay, let me just
quizz you real quick. Oh okay, I say a dessert
and you say if it's good or bad? Okay, okay,
and I'll do if you're right wrong. Okay, Lemon maring
pie good.

Speaker 2 (01:20:00):
I know I'm right with that. I know I know
how you are with a lemon.

Speaker 1 (01:20:02):
Dessert death by chocolate bad?

Speaker 2 (01:20:07):
Correct, too much chocolate.

Speaker 1 (01:20:10):
Tapioca pudding good. A hot fudge sundae really good?

Speaker 2 (01:20:19):
Oh my god, we're so compatible. I'm freaking out. Cupcakes
this one, I'm gonna say good, but I think you disagree.

Speaker 1 (01:20:28):
No, I think they're good.

Speaker 2 (01:20:29):
Oh, sprinkles cucae.

Speaker 1 (01:20:32):
I don't. I can't remember if that particular brand. Okay,
molten lava chocolate cake, like, yeah, see that, Like I
was in my head. I go, whatever she says I'm
gonna say is right because that's how I feel about
it too. Yeah, like I kind of too much.

Speaker 2 (01:20:50):
I used to order that from Domino's Pizza all the time,
and it was always really good.

Speaker 1 (01:20:55):
Okay, here's one bread pudding.

Speaker 2 (01:20:58):
It could be delicious, but it's so heavy that I
don't know if it's worth it. So I'm gonna say no,
You're right. Ah, I feel like I've been stalking for
fifteen years. A crisp that's a yes for me.

Speaker 1 (01:21:12):
Right, cheesecake.

Speaker 2 (01:21:17):
For me, it could be really good, but it's actually
going to be a no for me because it's not
worth it.

Speaker 1 (01:21:22):
I'd rather too highly caloric.

Speaker 2 (01:21:26):
And like it's too risky.

Speaker 1 (01:21:28):
Okay, I don't know how to judge. All right, what
about bask cheesecake.

Speaker 2 (01:21:34):
I've never had that.

Speaker 1 (01:21:35):
What is that? It's like burnt kind of and really
inside obviously amazing, it's amazing.

Speaker 2 (01:21:42):
Carrot cake for me, that's a big yes.

Speaker 1 (01:21:45):
Okay, isn't it weird that carrot cake is.

Speaker 2 (01:21:49):
Such a big of a divisive Well, it's just to
me it has such a big branding and such a
big imprint on our culture, and it's like it's kind
of weird.

Speaker 1 (01:21:58):
Yeah it is. It must be an old school thing.
It feels like like you're on a farm, you have carrots, and.

Speaker 2 (01:22:02):
You're like, I am just this little milk mood. I
live on a farm. Yeah yeah, I am just this
little I live on a farm.

Speaker 1 (01:22:17):
Yeah yeah, yeah, yeah. I'm trying to think of something more. Okay,
Strawberry shortcake.

Speaker 2 (01:22:23):
I would, but I'm not. It's not a first five choices, so.

Speaker 1 (01:22:28):
It is really good. If done right, it's really delicious.

Speaker 2 (01:22:31):
Do you like an oatmeal raisin cookie? Thank god, that's.

Speaker 1 (01:22:38):
Huge for me. What about ginger cookies, ginger snaps?

Speaker 2 (01:22:43):
I bet they're good versions, but I don't reach for that.

Speaker 1 (01:22:48):
The breakup. What about crem bulet? This is tricky.

Speaker 2 (01:22:54):
This is because of any crem any pot de la
crem is like really heavy and you can't get a
lot out of it. A crembrelet a few bites is
really good. Sure, I guess yes.

Speaker 1 (01:23:10):
But I kind of agree with your take. Yeah, a
couple bites, A couple bites, but it's not I would
never go to I'm hesitant with cheesecake because it varies
a lot and I only like one way. Yeah, and
crem brewlat and pot to cram and all that shit.
It's just like eating a bowl of fucking cream soup
de Yeah, butter soup, cream soup, eggs soup, yeah, cream Okay.

(01:23:41):
Lemon bars.

Speaker 2 (01:23:44):
Those are really good. What you're such a lemon queen?

Speaker 1 (01:23:48):
Too much egg too eggy me?

Speaker 2 (01:23:51):
Rings rings are amazing.

Speaker 1 (01:23:55):
Yes, I'm trying to think of desserts I don't like because,
like the other I was looking at a menu of desserts,
I'm like, I don't want any of these. That'll happen.

Speaker 2 (01:24:04):
But that's more like mood based.

Speaker 1 (01:24:05):
Like it was a bread pudding, it was ice cream,
It was like an apple crostata.

Speaker 2 (01:24:12):
What does that even mean?

Speaker 1 (01:24:13):
I don't know. I don't know, but I think it
means too much crust. I think that's what cristata translates.
I love that translation, but like I hate when a
menu has a bowl of ice cream as a dessert option.
I agree, I'm like, do something, yeah.

Speaker 2 (01:24:28):
Unless it's like housemade our specialties, what neak flavor?

Speaker 1 (01:24:32):
I don't know. Yeah, what about berries and whip cream?

Speaker 2 (01:24:36):
That's good, but it's not really worth my time.

Speaker 1 (01:24:41):
One of the great desserts berries and whipped cream? Yeah?
What about angel food cake? Oh?

Speaker 2 (01:24:46):
When that's good? It's really good.

Speaker 1 (01:24:50):
No, it's weird. I can't think of desserts I don't like.

Speaker 2 (01:24:53):
Yeah, no one can. All desserts are good.

Speaker 1 (01:24:55):
No, there's so many bad desserts. Like if I were to,
I think if I looked at chain rest on a
lot of desserts, like I don't like cookies that much,
all right or whatever. We we've run this into the ground.
We got to end this. We gotta end this. Collar.
Did you have anything you wanted to add before we go?
You're the last caller.

Speaker 7 (01:25:15):
Yeah. My grandparents all the time berries, whip cream like
clutch clutched dessert for them.

Speaker 1 (01:25:22):
Delicious.

Speaker 7 (01:25:23):
But then as my grandpa got older, she started to
use frozen berries and let them kind of disintegrate a bit,
which I don't like. But my grandpa was fine with
it because like early stages dementia, he doesn't know. But
it was just such an interesting thing to see, and
she she sold it though. She sold it great because
she feels like the you know, whe a frozen fruit

(01:25:43):
kind of like gets like leaky when they're sawing out,
Like it's never the same after frozen.

Speaker 8 (01:25:48):
She's like, oh no, that's the sauce right right.

Speaker 1 (01:25:51):
It was, Yeah, did she say koli?

Speaker 7 (01:25:57):
You know what? Probably not, because she called like sharp
char creer reboards like shark cuiti or like prisecco is
pre shootout to her, So it was probably a deviation.

Speaker 2 (01:26:07):
At some people preferberries nowadays.

Speaker 1 (01:26:10):
I know, well, what do you think of cool whip?

Speaker 2 (01:26:13):
It's obviously delicious. I mean what I was really kind
of has.

Speaker 1 (01:26:19):
An artificial made of coconut, but it is good, oh, like.

Speaker 2 (01:26:23):
The cocoa whip.

Speaker 1 (01:26:24):
But I could see like mixing cool whip with bear
frozen berries and it being good, like putting that on
angel food cake or something.

Speaker 2 (01:26:31):
Of course, Yeah, that sounds amazing, right, Okay.

Speaker 7 (01:26:37):
I was gonna say an amazing recipe Portuguese recipe. I
don't know if it's Portuguese. His family's Portuguese. His aunt
for like every holiday makes like this whip like kind
of like that cool whip with stuff other stuff in
it and fresh strawberries, and then it has like a
like a gram kind of crumble in it, and it's
like the hottest item.

Speaker 2 (01:26:57):
You know what we're gonna talk about Graham at all?

Speaker 1 (01:26:59):
I know, well, Graham cracker crust on pie.

Speaker 2 (01:27:02):
S'mores.

Speaker 1 (01:27:03):
Oh, first of all, I just am hot off of
eating s'mores in Santa Barbara at the film festival. I
got an airbnbat and that they had s'mores kits in
the house and we made them, and there was this
shocking thing where one of the people in my party
burns the shit out of her marshmallow like blackened, like burning,

(01:27:24):
blows it out and then just eats it. And I
was just like a monster exactly.

Speaker 7 (01:27:31):
But we had wanted to business actually, but I realized
it would fail.

Speaker 6 (01:27:35):
But I was low and slow is the way to Goores.

Speaker 1 (01:27:38):
Is so good. Yeah you could call it low and slow. Well,
good luck, good luck with that. I hope you do it.
But I will say I had one of the best
laughs of my life at this trip, making jokes about
because this person eats them that charred thing and eats
them whole, and I was like, what the fuck, And
she's like, That's how I was taught to do it.

(01:27:58):
And then we were making her mom a demon like
characters like suck it down, burnt as black as night,
and my friend Will was crawling around the floor fucking laughing.
I was like a dessert for dessert, a snake, a
live snake. And then it was like, yeah, anyway, it

(01:28:19):
was a whole long bit, but it was. It gave
me one of the better laughs of recent years.

Speaker 2 (01:28:24):
I will say, I agree with you, but I also
would like to taste that.

Speaker 1 (01:28:30):
Oh No, that's one thing I will say, food test wise,
char I do not like char oh. I don't like
charred broccoli. That's one thing. Joon Vinnie's chars there broccoli,
and I'm like, you should have an option to not
have it.

Speaker 4 (01:28:45):
Chart.

Speaker 2 (01:28:46):
I don't think you're wrong because char is like kind
of carcinogenic. That's a new name of her.

Speaker 1 (01:28:51):
Band, charsinogenic, charcinogenic. She's shutting off the cameras.

Speaker 2 (01:28:58):
They are escorting me.

Speaker 1 (01:29:00):
There's a cop outside the door. Okay, he's tapping handcuffs
and pointing at Esther, but we're still talking food. Can't
stop us. Well, listen, Esther, thank you so much for
having us. Everyone go check out you.

Speaker 2 (01:29:17):
This is my studio. Now you're welcome, and who's us?

Speaker 1 (01:29:21):
Literally my brain is completely shut down. Well, Esther, thanks
for having us, honey, No, seriously, thanks for being here
and excited about your movie. Congrats on your tour, your baby.
This was a just a treasure to have a like
minded food philosopher here.

Speaker 2 (01:29:41):
Couldn't agree more the food talk. I am. I am like,
I'm energized for my day now.

Speaker 1 (01:29:46):
Yeah, and we gotta figure out dinner. I have a
whole folder in my Instagram of dinner ideas. Oh, I'll
send you some, Okay, So Esther is getting into her car.
Let's say it's a Miata in here.

Speaker 2 (01:29:57):
She goes blest bye everybody.

Speaker 1 (01:30:02):
But wait, I forgot to tell her something. Let me
get hot on her tail.