MR MIMS

Author of the upcoming cookie recipe book "Crumbs", former food writer for the la times and die hard wendy williams fan joins CCP to discuss citrus, the pch, willow smith, marie kondo quitting, calling people honey, comment sections closing time vibes, cookie ice cream sandwiches, ozempic bruising, plastic use, composting and spaghetti limone. Canned peaches/tahini girl shocks the pod. A discussion of an ideal international record time. A campaign for charoset to be a year round snack. Chelsea is a new podcast listener and shares thoughts.

Episode Transcript

Speaker 1 (00:00):
Oh my goodness, green he shit, Oh my goodness.

Speaker 2 (00:09):
Greed.

Speaker 1 (00:10):
He shit, Oh my gosh. So I was trying to
think how we met.

Speaker 3 (00:17):
We met through Adam at Adam Roberts, our friend who
it was twenty twenty one May May of twenty twenty one,
at his house at the dinner party.

Speaker 1 (00:29):
You're one of these people.

Speaker 3 (00:30):
Well, I can kind of remember no dates, well, because
I remember it was the first dinner party, like after
COVID when everyone had been vaccinated. So I remember it
was like May, so it had to be twenty twenty one,
and it was you and Natasha and then like assorted gays.
You're the only two women that I remember.

Speaker 1 (00:47):
Okay, well that's so, and I'm learning is that's my
comfort zone. I thought i'd move past that because I
mostly like women now, I guess friends. But then I
was like in a group of women the other day
and I was like, they're like.

Speaker 4 (01:01):
Think Sarah, Okay, Trixy all right, you know, like back
at you appreciate you, Marsha. I was like, oh my god,
I don't know what to do right now.

Speaker 3 (01:09):
Yeah, so you can hang out with lesbians.

Speaker 1 (01:11):
It's like heavenly creatures or it makes me think something
ominous is gonna happen. So, yes, we met at a
dinner party. Then we had a whole citrus dalliance.

Speaker 3 (01:21):
Oh yeah, I still have that in my closet.

Speaker 1 (01:24):
Wait, so were you gonna you were gonna start doing that?
Did you? Kind of?

Speaker 3 (01:29):
I'm still working on I was gonna start making jams
and jellies and sending it to people. I wanted to
like come over to people's homes and like take their
fruit and do it that way. But it's just too
much planning and stuff.

Speaker 1 (01:40):
So yeah, So I have this orange tree in my
yard that's just extremely sour, and I.

Speaker 3 (01:49):
Made some marmaladish stuff with it. You did I did?

Speaker 2 (01:53):
Oh?

Speaker 3 (01:53):
I think I made like three.

Speaker 1 (01:54):
Jones Okay, so it was from those so those are
technically are usable.

Speaker 3 (01:57):
Yes. Wait, I might have dropped it off to you.
Did I ever like put a bag inside your gate
and just run?

Speaker 1 (02:04):
I mean, this is the problem was years ago. It's
almost like I'm an amnesiac and watching the Wendy Williams
sing I'm really like I got to get.

Speaker 3 (02:11):
My affairs man, oh man, I mean, oh my god. Yeah.
I went to her show like nine times when I
lived in New York. I'm like, I'm really sad she's gone.
Yeah Wow.

Speaker 1 (02:23):
And that audience, I mean, yeah, you know, I as
far as talk shows go, I feel like that is
the most hype audience I've ever experienced.

Speaker 3 (02:31):
You get there at like eight am, no before that,
because you have to line up and they are blasting
the loudest hip hop music. It is thirty degrees in there,
and you were having to like dance and like shout
the entire time.

Speaker 1 (02:43):
It was to stay warm.

Speaker 3 (02:44):
Yeah, And they would do a dance competition where they
would bring out probably four or five women, and then
they'd pick two men at the end and make like
and they would have everyone come down the women like
dance torque, do whatever, and you're supposed to like win
a competition. But then when they got to the men,
they would actually make them do a dance battle. And
they happened to me and my friend on a Halloween episode.

Speaker 1 (03:03):
Did anyone film it?

Speaker 3 (03:04):
I hope not. I don't think so. And so we
had to like dance off together dressed as Oh the Riddler.
I had like a purple mask and like a green sweater.
I think he was just like a zombie Elvis or something.
And so every time we went after that, like when
they got to that part of the show, we would
literally duck down and start like tying our shoes and
just like hid the chips was like, this is not happening.

(03:24):
Oh it wasn't neither of us. And also like back
then it was like were you gonna win like a
trip to like you know, Malibu or something, and then
there was nothing. Then after we started going back, they
were like, oh, we actually do have prizes now.

Speaker 1 (03:36):
So I was like, damn, So I when I think
of you, I think be Ben Mim. This is the
social media, Yeah, what is your handle?

Speaker 3 (03:46):
Is Ben b Mimes. But just because like someone had
already taken Ben Mims, so I had to like and
I did my nickname in high school, this girlfriend of mine,
she would call me b Mem So I was like,
so I just said, okay, I'll just put a be
there is to make it.

Speaker 1 (04:00):
So what are your friends call you? Ben?

Speaker 3 (04:02):
Ben? And also Ben is my middle name.

Speaker 1 (04:06):
It's like got so much like characters.

Speaker 3 (04:08):
Well, now I do have people who call me Ben
by or but Ben is my middle name, so it
actually is technically what's your first name? William? I don't
go by that everyone finds so weird.

Speaker 1 (04:20):
Now we're getting into it, there's almost no way to
avoid the deep psychosis at the core of this visit.

Speaker 3 (04:26):
It's like a Southern thing. I guess I get. You
have two names and you get to pick one. It's
not really a first name and middle name. It's a
two names really, and then you go by it.

Speaker 1 (04:34):
So I'm Chelsea Vanessa. So I could have been Vanessa.

Speaker 3 (04:37):
Why not? What is a middle name after Vanessa?

Speaker 1 (04:40):
Does not suit me?

Speaker 3 (04:41):
I don't think I could see it. Yeah, I can
see both.

Speaker 1 (04:45):
Ben or William. Yeah, I think Ben does make more
sense for you.

Speaker 3 (04:49):
Yeah. And if someone called me Bill the other day
and I was like please, it's just like it shivers
down my spine. No offense to bills, but it's just like.

Speaker 1 (04:56):
A shout out to the bill, not me listening, and
the bill being paid right now.

Speaker 3 (05:01):
That is true?

Speaker 1 (05:04):
Wait, I need to back up. I always do this. Okay,
So you were a food writer for the La Times.
You're currently have.

Speaker 3 (05:11):
A book coming out all that.

Speaker 1 (05:14):
How did you get involved in food in the first place.

Speaker 3 (05:18):
The very short answer, grew up in the South. We
learned to cook from you know, my mom and parents,
and all that stuff.

Speaker 1 (05:24):
And then your mema and your peapot.

Speaker 3 (05:26):
My no, my papa and my mama, so you're close.

Speaker 1 (05:31):
Just had the vows a little twisted up.

Speaker 3 (05:34):
And then they had And then one of my grandfathers
was Bbi, so you have a get to do.

Speaker 1 (05:38):
Don't say those don't say that name around here.

Speaker 3 (05:43):
But he was the city one. The papa and the
memhi they were the country ones, and so learned to
cook from them. Went to culinary school after college journalism.
Worked in food magazines in York for many years.

Speaker 1 (05:55):
Now, when you were working at food magazines, like getting
coffee for people and stuff.

Speaker 3 (05:59):
The first the first four months, I was as an
editorial assistant, like doing research, doing coffee and all the stuff.
And then I worked in the test kitchen, so I
started testing.

Speaker 1 (06:08):
Like test kitchen, like actually test kitchen.

Speaker 3 (06:11):
These things used to exist.

Speaker 1 (06:12):
They don't anymore, but there is a whole site that's
test Kitchen.

Speaker 3 (06:16):
Yeah, the America's Test Kitchen. I guess in was it
Boston or somewhere. They still exist, but like it used
to be, every magazine had one, and now they don't
know because they're too expensive.

Speaker 1 (06:26):
Well yeah, and it's like isn't every TikTok recipe should
have a test kitchen because guess what, A lot of
those recipes aren't good.

Speaker 3 (06:34):
Well, they're also taken from other people. Yeah, so you
can't trust everything on TikTok.

Speaker 1 (06:39):
I think it's only a precursor to what Ai is
going to do with recipes.

Speaker 3 (06:44):
Oh, it's already happened. People are on Twitter like, oh,
I had Ai make like a grocery list and recipes
for me. And I was like, I can't even be
mad at that, because that's a brilliant use of having
Ai come up with shit for you.

Speaker 1 (06:56):
Where are we headed?

Speaker 3 (06:57):
I'm defunct. I got to find a new job.

Speaker 1 (06:59):
I know.

Speaker 3 (06:59):
We all got to.

Speaker 1 (07:02):
Start learning how to make tables, cups, We gotta make things, gabbles.
I'm going to become a gabble maker.

Speaker 3 (07:09):
You're gonna be a wood worker.

Speaker 1 (07:10):
I think that's a little more specific a gavelist. Hello, Hello, Hi, hi, Hi.
I'm here with Ben MIM's, former La Times food writer,
currently a book author on the topic of food called Crumbs.

(07:34):
Have you heard this this Willow Smith song called Wait
a Minute?

Speaker 5 (07:39):
Yes, I actually listened to it yesterday.

Speaker 1 (07:41):
Do you like it?

Speaker 6 (07:42):
I like it, but the.

Speaker 7 (07:43):
Sixth dimension thing kind of like confuses me.

Speaker 3 (07:48):
You can't question to go with it?

Speaker 1 (07:50):
Yeah, what do you mean?

Speaker 6 (07:52):
I don't know. I was like, I just like I
find her interesting.

Speaker 1 (07:55):
As like a celebrity.

Speaker 5 (07:57):
So I was like algy thing like like the whole
chemtrail conspiracy theory, like I was just wondering.

Speaker 6 (08:04):
Was like, okay, that's another thing.

Speaker 5 (08:05):
But it's a good song.

Speaker 1 (08:07):
Yeah, I guess I don't know about all that aspect
of it, but the song, I was like, this is
actually very good to me. It's it's don all the
time that I want to listen to a song like
over and over. And there was another one that I oh,
I listened to a two chain song, you know, as
I was driving around the other night, revisited an old

(08:30):
an old classic felt fantastic.

Speaker 3 (08:34):
Also like how often is it that a nepotism child
makes good music?

Speaker 1 (08:39):
So yeah, yeah, well I was thinking about that in
the car on the way here, and I'm like, okay,
so if you're broke and you play the fucking banjo
at a bar, and then you have a kid and
they have a natural gift to play the banjo at
a bar, and no one's like oh fuck you. It's like, no,
they obviously have a similar gift. It's like probably genetic
and similar passion and there being artisanal going following in

(09:02):
their father's supposed to. But if you're rich, it's like
your kid should just not exist, shouldn't have Like I mean,
I get it, because I get the whole NEPO baby
hatred and stuff, and it is annoying that people just
get born into opportunity and success. But it's also like,
what are they supposed to do exactly if they have

(09:22):
that skill? I think it all is because I like
this Willow Smith song. Yeah, now I'm like, hey, hey,
what are they supposed to do if they have a song? Yeah,
if they have a song to sing? I don't know.

Speaker 3 (09:36):
Also, like everyone's working to be successful to provide that
for their child, So like I'm all for it, Like
that's what you want, is your kid not to have
to struggle?

Speaker 1 (09:45):
Yeah, I don't know what I am. I can't say
i'm all for it because there's instances where I'm like like.

Speaker 3 (09:52):
I can't yeah, yeah, yeah, I know what you mean.

Speaker 1 (09:54):
Yeah, there's certain people where I'm like, do you have
no qualms about helping your child? Like I don't know
where you need to draw the line.

Speaker 3 (10:03):
Yeah, well there should be at least talent, I'll say that. Yeah,
getting in Well, she can't say. And she's making different
music than the crappy dance stuff.

Speaker 1 (10:13):
Okay, now call her. Do you know about Marie Condo?

Speaker 2 (10:16):
Right?

Speaker 8 (10:17):
Oh of course?

Speaker 6 (10:18):
Yeah.

Speaker 1 (10:19):
Do you know that she quit? Like she doesn't do
it anymore? Wait? Really no, because twice in the last week,
people including uh today here with mister Mims. Uh now,
mister Mims, is good, mister Mims.

Speaker 3 (10:35):
I should name my jam company that maybe yes.

Speaker 1 (10:38):
A hundred mister Mims.

Speaker 9 (10:41):
Now, mister Mams, is it true that you spend upwards
of one hour making your jam?

Speaker 2 (10:51):
Mister mister Maams, please approach the stand now, mister Mimes,
is it true that you spend upwards of one hour
making your jam? Mid? Mister mid mid, mister Mims.

Speaker 9 (11:18):
Now, now, mister mill, mister Mims, mister Mimes.

Speaker 3 (11:33):
My jam, my jam.

Speaker 10 (11:35):
Mister Mims, mister mister Mims, m mister mister Mems, mister Miles.

Speaker 11 (11:44):
My damn my jam, mister Mims, mister mister Mims, mister mens.

Speaker 1 (11:56):
So anyway, Marie Condo, the you know the gold standard
for tidiness is no longer. She's more focused on spending
time with her young family. She says, I have kind
of given up on that in a good way for
a whow So I just want everyone who's like anyone
who's begging them to go to a mess. Sorry, no,

(12:19):
you go go ahead.

Speaker 8 (12:21):
I was just wondering, I'm like, does that mean that,
like her place is a mess now and there's.

Speaker 6 (12:25):
Just like shit everywhere.

Speaker 1 (12:26):
Yeah, but just the fact that people are now living
in her shadow, trying to live up to this this standard.
And this is what happened to me when I read
all these feminist theorists in high school and then like
I found out things about their personal lives and I

(12:46):
was like, you know what, I can't live in theory.
Hello caller, Hi Chelsea. How are we doing today, Honey?

Speaker 6 (12:53):
I'm doing amazing.

Speaker 1 (12:54):
How are you?

Speaker 3 (12:56):
I love honey? Favorite.

Speaker 1 (13:00):
When I was young good, when I was like in
my twenties doing stand up, I was like, you know,
I just I want to be like a big bosom
diner waitress. Its calls everyone honey.

Speaker 3 (13:11):
Yeah.

Speaker 1 (13:11):
But I actually genuinely feel I've organically morphed into someone
who does feel like calling young people like, it's not
an act.

Speaker 8 (13:20):
You think I am?

Speaker 5 (13:22):
How young do I sound?

Speaker 1 (13:23):
I just assume at this point everyone's young, but I am.
But let me see. Say say a sentence and I'll
tell you how old I think.

Speaker 6 (13:31):
You are a sentence.

Speaker 1 (13:34):
Oh, you're just like my child. I think you're seventy five.

Speaker 6 (13:39):
Okay, you're so close.

Speaker 1 (13:43):
Hello. Do you feel the stress, the adrenaline, the stress
you got your back against the old. Yeah, it's I
try to put myself into a fight or flight situation.
Now see, people think of it as like, oh, I'm powerful,
I'm hanging up a people know it's actually panic, trying
to make gold out of a call, trying to make

(14:06):
someone engaging and feeling like, hey, they're calling me from
an airport tarmac. I can't hear anything, they have nothing
to say. They're sassin me, but not in a way
that's gonna make me laugh. You know, it's tricky, it's
tricky entertainment. But we're all in it together. And that's
call her. Do you believe in Marie Condo.

Speaker 5 (14:29):
To an extent?

Speaker 1 (14:30):
You know she's dropped out. Huh, she dropped out of
the biz. What do you mean she doesn't mean she
has better things to do than organized like a order.

Speaker 2 (14:41):
Now.

Speaker 1 (14:43):
I don't know, but she's just not feeling the whole
like tidy and up thing anymore as a gambit, So
what is she doing? Just hanging out with her kids
and stuff who are probably like making tons of messes.

Speaker 12 (14:56):
Okay, wait, Chelsey, Yeah, I have some stuff to say.

Speaker 7 (15:00):
Okay, I have a whole notes on my phone.

Speaker 5 (15:04):
Wow, I'm an og.

Speaker 7 (15:07):
Member of the clubs.

Speaker 12 (15:09):
So okay, hold on, I'm gonna have.

Speaker 1 (15:14):
Yeah, you know, just wane in my comments, the comments
are really you know what I was thinking about, Like
comments sections for I don't know if it's just me,
but it's not. I know it's not just me. Comment
sections online are like closing time at a bar. Like
that's the energy of everyone in the comments on anything
you see. It's like you don't have to say, like

(15:35):
can you? I so much of the time I just can't. Yes,
go ahead, Sorry.

Speaker 7 (15:40):
I have a question.

Speaker 12 (15:41):
When you guys talk about comment sections on a podcast,
where are they. I've never seen a comment section when
it comes to a podcast.

Speaker 1 (15:51):
I'm talking about on Instagram from my account or the
podcast account. Okay, Chlorophy a little whit He just sort
of give you some parameters for the comments in question.

Speaker 12 (16:06):
Thank you.

Speaker 1 (16:08):
Anyway, this person was like, I just listened to the
Lake Anderson episode and there was so many jack puts
and it was hard to listen to. I go, I
think it was an atypical amount because I remember thinking,
I'm hitting too many jackpots. They're not deserved. It's supposed
to be a rare, freakish event. That said a fantasia

(16:28):
was popping off. We got a little carried away. I
had never heard of it. I couldn't believe all these
callers had it or knew about it.

Speaker 12 (16:35):
Anyway, two callers back to back was insane.

Speaker 1 (16:38):
It was crazy. It was remarkable. I never even knew
about the phenomenon. So, you know, I was having a moment.
I got a little trigger happy. Whatever, you know, it happens. Okay,
what is this fucking sixty minutes? Can I have a
little fun? Can I live a little? So then this person,
after I take the time to write back to them
and say, you know, I think it was atypical more

(17:01):
than usual, then they go, I listen to another podcast.
I'm not sure about that. I take you the jackpot.
I'm like, you know what, At this point, the decisions
in your hands. If you don't like it, that's gonna
be a you decision. I can't. I can't hold your
hand through the process of deciding if you like me
or not. Okay, what's your list, Let's get into your file,

(17:24):
let's open it up.

Speaker 5 (17:26):
All right?

Speaker 12 (17:27):
Oh, this is a more recent one. This is a
trader Joe's recommendation for you. Okay, the the cookie, the
tacative cookie, ice cream sandwich.

Speaker 5 (17:40):
Have you had it?

Speaker 1 (17:43):
No, I don't. I have bad news for you.

Speaker 12 (17:47):
Listen. I know there's no excuse for adults to eat
ice cream.

Speaker 1 (17:53):
No, no, no, that's not what I was going to say. Listen,
even though that is my take, secretly, of course I
do eat ice cream. My My real point is that
I actually don't really like chocolate chips that much. And
in terms of an ice cream sandwich, what do I want?
The most basic little chocolate with vanilla filling. I don't

(18:16):
like when these gourmet cookies, two huge, highly caloric gourmet
cookies sandwich with like caral salted caramel ice cream. Guess what?
Too sweet, too.

Speaker 3 (18:28):
Fancy, it's hard to chew too, it's hard.

Speaker 1 (18:32):
Ice slides out. There's a reason tells you.

Speaker 12 (18:37):
This is why I'm recommending it to you. The cookies
at Trader Joe's are under baked. They are like basically
chocolate cookie dough.

Speaker 1 (18:48):
My answers not.

Speaker 5 (18:58):
It's insane. Okay, it's insane.

Speaker 1 (19:01):
You're you're ignoring the fact that I don't like chocolate
chip cookies. It's over.

Speaker 12 (19:05):
Well, oh this is this is just for Adam for
when you do.

Speaker 7 (19:13):
Your Trader joe things again.

Speaker 1 (19:16):
All right, fine, next, okay.

Speaker 12 (19:20):
Next, um, do you want to do a food test?

Speaker 7 (19:25):
I feel like these are sure right.

Speaker 12 (19:30):
I feel like you get this one a lot of
goat cheese.

Speaker 3 (19:36):
Mm wait, does general take or like what I.

Speaker 1 (19:42):
Have already talked about this. I don't like the one
that's in a big old plastic tube and has like
it's very nineties, Like in the nineties my mom was.

Speaker 4 (19:51):
Like cranberries and goiat cheese and bass saspberry vinigarette.

Speaker 3 (19:55):
Yeah, red roast, red peppers.

Speaker 1 (19:57):
Yeah, drizzling things became a thing. But obviously a great
goat cheese. Sure you know what's gross to me on
goat cheese with salads is like imagining someone like creating
little weird crumbles of it. With their fingers when it's
so gross, like a yeah, like blue cheese somehow doesn't
do that because it's firmer, but the goat it's like
got this oily finger. This is like another thing. I

(20:20):
don't know what you think about this, but when you
go to a hotel and they fold the toilet paper
at the tip, I go, wait, So now all I
know is that you've been touching the toilet paper, and
if I touch my ass to that little fold, I'm
almost effectively touching your finger. I might be getting your
DNA and my asshole.

Speaker 3 (20:37):
Yea, and they haven't washed their hands. This is why
I am very pro bidet people need to have them.

Speaker 1 (20:44):
You know, I want to be into Bidet's. But I
do feel like, don't they just splash shit water all
over your butt.

Speaker 3 (20:49):
And splash clean water over your dirty butthole and then
they clean it off.

Speaker 1 (20:53):
Yeah, but the dirty butthole water could deflect with the spray.

Speaker 3 (20:59):
Well yeah, but then you just like, but it all
goes into the toilet.

Speaker 1 (21:02):
But isn't your whole butt get covered.

Speaker 3 (21:05):
Just your crack and then you use less toilet paper
just to like dry your ass off. That's it. It's amazing.
If I have to travel now, I don't have my
bidet from home. IM like pissed the entire time.

Speaker 1 (21:16):
Can't you have a travel today?

Speaker 3 (21:18):
You know what? You can? They make one? It's literally
just like an inverted water bottle.

Speaker 1 (21:24):
Like that after my child birth, did you?

Speaker 3 (21:27):
Yeah? But I'm not doing that so yeah.

Speaker 1 (21:30):
So it's labor intensive.

Speaker 3 (21:32):
It's too much to point just wipe your to do
like yoga and I'm just like whatever, I just like
wet the toilet paper with like faucet water and use that.

Speaker 1 (21:40):
It is Honestly, it is an area that could use
some innovation.

Speaker 5 (21:44):
Yeah, it's what it's go Yes, right now, killing on a.

Speaker 3 (21:52):
Tangent talking about dirty bubble?

Speaker 1 (21:54):
Are you holding your little filing paper. You've got your
spectacles on and you're like.

Speaker 6 (21:59):
It's not.

Speaker 3 (22:01):
Waiting for us to shad.

Speaker 1 (22:02):
Cheese is good, but it's one of those things that
can be bad. I'm going to say overall yes on
goat cheese wrong? Good?

Speaker 3 (22:12):
Yeah, good?

Speaker 5 (22:15):
Wrong.

Speaker 1 (22:15):
Canned You're you're wrong, and your peaches are not a
fave of mine.

Speaker 7 (22:25):
You had too many canned peaches.

Speaker 3 (22:29):
Honey, you're wrong, hon, Wait, so you're going to defend
canned peaches, but.

Speaker 1 (22:35):
Yeah, she hates to. Please make that your bio if
you have a dating profile. I hate Tahini and I
love canned peaches, and make your profile picture of you
you holding a can of peaches with one dangling off
you're about to eat it. Yeah, the fucking the brownish

(22:57):
peach dangling off, covered in corn starch or whatever. The
it's covered and you've got your big dumb smile on
your face, and you're like, I love camp peaches and
I hate delicious to what the hell is going on
in your upside down world?

Speaker 3 (23:17):
Almond butter, she's face, She's like next.

Speaker 1 (23:21):
Almond butter is good to me, but only in moderation.

Speaker 3 (23:26):
I love it. How do you eat it in smoothiest bowls?
Because I'm very I'm very current.

Speaker 1 (23:33):
We're always too sweet, they're always too silly, I agree,
but I do is bad.

Speaker 3 (23:42):
It's bad.

Speaker 1 (23:43):
Where where are you calling from? What? What hell hole
have you everything?

Speaker 3 (23:50):
Think about it?

Speaker 1 (23:51):
Wait one more, I need to know where you're calling
from after this, and I do my.

Speaker 5 (23:55):
Last one, and I'll tell you.

Speaker 1 (23:56):
Because she likes campeaches, but la is not not in
La in Toronto, It ain't in New York.

Speaker 3 (24:04):
No, oh, yess I am sounds like Fresno behavior.

Speaker 1 (24:08):
You're in New York and you're just sitting there eating
canned peaches.

Speaker 3 (24:12):
In the.

Speaker 1 (24:15):
What the hell is going on? That's not where you
grew up. I'll say that.

Speaker 5 (24:19):
No, you're right, I did not grow up.

Speaker 1 (24:21):
You grew up in Des Moines. Wherein Des Mois?

Speaker 5 (24:31):
Like in Indiana? I don't know what that is.

Speaker 1 (24:32):
I don't know.

Speaker 5 (24:34):
I grew up in Atlanta.

Speaker 1 (24:36):
Weird.

Speaker 3 (24:36):
Oh I was just there.

Speaker 1 (24:37):
Don't they have good fresh peaches?

Speaker 3 (24:40):
Can't peaches from Atlanta with you?

Speaker 1 (24:42):
I'm worried about it?

Speaker 7 (24:43):
Actually, Actually, no, Atlanta doesn't have good peaches because they
export all of.

Speaker 5 (24:49):
Them and then they leave the bad ones for us.

Speaker 1 (24:52):
That's so weird. When I was in Costa Rica, that's
what they said about their coffee. They export all the
best coffee. What are we doing to ourselves in this
modern day hamster wheel?

Speaker 3 (25:07):
Saying? The local people and to everyone else?

Speaker 1 (25:10):
Yeah, so you're in New York.

Speaker 5 (25:13):
I'm in New York.

Speaker 1 (25:13):
You love can peaches, you hate Tahimi? What's your favorite
TV show of all time?

Speaker 5 (25:21):
Of all time?

Speaker 1 (25:22):
Yeah? What what's your favorite comedy show?

Speaker 7 (25:27):
Comedy show?

Speaker 5 (25:29):
I haven't seen it comedy in a while.

Speaker 1 (25:32):
If I'm being real, what are you all about? What
are you all about? How did how what did you?
How did you encounter this podcast?

Speaker 5 (25:45):
Wow?

Speaker 7 (25:45):
My I had an I had a former friend introduced
it Tommy back in the vintage days, and I listened
to the whole entire thing.

Speaker 3 (25:56):
And yeah, why are they a former.

Speaker 1 (26:03):
That?

Speaker 5 (26:03):
I don't know if they still listen to this, I
don't want to.

Speaker 1 (26:07):
I hope they do.

Speaker 3 (26:08):
Yeah, I want to know they.

Speaker 1 (26:10):
On their side, they're like listen, oh my shot.

Speaker 3 (26:15):
Okay, wait, I mean you brought it up so.

Speaker 1 (26:18):
So you live were in New York wet neighborhood Williamsburg.
All right, it's thirteen minutes and we gotta go. That's
too long. Too long?

Speaker 3 (26:34):
Can't peach?

Speaker 1 (26:35):
OFFICI I can't can't peaches. It's like I'm trying to
think if there's a way or time that can't peaches
are good?

Speaker 5 (26:44):
No?

Speaker 1 (26:45):
Hello, heyter, Hi?

Speaker 6 (26:48):
How are you pretty early?

Speaker 3 (26:50):
No?

Speaker 2 (26:50):
Is it?

Speaker 1 (26:52):
I mean not really like two pm? Yeah? Yeah, but
that's not.

Speaker 6 (26:57):
Always seemed like a late at night podcast to me.

Speaker 1 (27:00):
Oh I wish it was, honestly, I would enjoy I
should actually we should meet it like two in the morning.

Speaker 6 (27:08):
Then too, that would you guys like get on the
trains and commute.

Speaker 1 (27:16):
Actually, that would be a great comment section is what
time of day would be ideal for people to call,
because then we could just book an episode, like say
for Australia or for the UK. We do a special recording.

Speaker 6 (27:33):
Shill does need more accents, it does exact send it
over the top.

Speaker 1 (27:38):
I know, and it used to have more. I know
some people said they had trouble calling internationally, though I
know that some got through, so I don't know, but
it would be fun to facilitate an international community here
on the pod. And who are you?

Speaker 6 (27:54):
I mean, I'm from New York. That's like a different
part of the world.

Speaker 1 (27:58):
Do you like canned peaches?

Speaker 6 (28:01):
I'm not a fan of caneach. I'm not really a
fan of canned fruit.

Speaker 1 (28:04):
Yeah, obviously, yeah, I mean that would be a classic take.
We just had a collar, just had a collar who
hates tahini and loves canned peaches? Like, can I tell
you back when I was dating if someone said that
to me, I think that would be like truly, I

(28:25):
don't think I could continue.

Speaker 6 (28:27):
I don't want to beat that Greek food sauce. It's
like the white sauce.

Speaker 13 (28:32):
No, no, no, no, honey, Oh my god, that's said you're.

Speaker 1 (28:42):
Thinking of, Oh, you're thinking of garlic sauce.

Speaker 3 (28:45):
It's all the same.

Speaker 1 (28:47):
But literally, it's reminded me when I was like dating
in New York. I went on a date with this
guy who loved yam fries and yes, he called them fries.
But anyways, at the time, I really hated sweet potato fries.
I've now actually turned around that opinion, as many of

(29:08):
my opinions turned around. I actually do love sweet potato
fries dipped in ranch dressing.

Speaker 6 (29:16):
I mean, I also like sweet potato fries, but I
just feel like there's usually so many of them, like
they're not like a replacement for French fries, like taste wise,
Like I could handle like six of them, and it's
like that's a good experience, but I don't need.

Speaker 1 (29:29):
Like McDonald's, are you are you saying that if you
had them, are you describing them with ranch? No, I'm
not that that's the difference. Maybe that changes everything.

Speaker 6 (29:44):
Okay, I'll try it next time I go to like.

Speaker 1 (29:47):
Yeah, okay, thanks, McDonald's. Yeah, thanks. I don't know if
McDonald's does that. But yeah, something I'm kind of into
right now is a tuna melt with sweet potato fries. Ranch.
Is it healthy? Is it a diet food?

Speaker 13 (30:03):
No?

Speaker 6 (30:03):
You know what I was thinking, it's funny, a lot
of fringe comfort food.

Speaker 1 (30:07):
Yeah, okay, So you know how everyone in LA is
on ozempic, Like everyone like you, just like it'll be
like your librarian and they're on like the gas station
guys on ozembic here. Yeah, Like there's no stone unturned
for the ozempic industry. Everyone you see you're like, oh my,
you've lost twenty pounds. You've lost twenty pounds. I was

(30:29):
seeking it'd be funny if I like went to a
party and I was like, oh my god, you're not
on ozempic. It's actually so immediately visually apparent, like I
actually feel like the last girl in LA who like eats.

Speaker 6 (30:41):
Food and who what is it?

Speaker 14 (30:43):
What does it look like? It's just a pill.

Speaker 3 (30:45):
It's an injection. It's an injection.

Speaker 1 (30:48):
So the crazy thing is is you have to inject
yourself every single week. So like someone I was talking
to is like they're rotating quadrants of their stomach of
oh god, it really made it real for me, Like
that is that's intense, like when.

Speaker 3 (31:05):
It gives you like diarrhea apparently too.

Speaker 1 (31:08):
I know no one's really talking about that part anymore,
but like just thinking about injecting yourself every week and
having bruises on your body all always like.

Speaker 3 (31:17):
How is this different from shooting up like meth in
your arm or whatever? And how meth is taken?

Speaker 1 (31:22):
But you know what I'm saying this is you don't
know how meth has taken.

Speaker 15 (31:26):
Methamphetamine comes in several forms and can be smoked, snorted, injected,
or orally ingested. According to the NIH the.

Speaker 3 (31:34):
Thing that's like shot up in your arm, I don't know,
but that's like insane to me that you're.

Speaker 1 (31:38):
Color how is meth taken? I thought it was snorted.
I never did meth.

Speaker 3 (31:42):
I never did it either.

Speaker 14 (31:43):
I don't know. But are you guys talking about.

Speaker 1 (31:47):
Yeah, meth ozempic Marie Condo Willow Smith, Right, well, I'm
do you have diarrhea right now?

Speaker 3 (31:56):
Do you often have it? More so?

Speaker 14 (32:02):
I have diabetes?

Speaker 1 (32:03):
Okay when I used to take.

Speaker 3 (32:08):
So you actually need the drug. You're not one of
the people just taking it to get really thin, really quick.

Speaker 1 (32:12):
You're diabetic, king as I will, but I.

Speaker 3 (32:15):
Am also taking it to do that, okay, gotcha, love,
It's okay because yeah, okay.

Speaker 1 (32:22):
Back to the diarrhea.

Speaker 14 (32:23):
It's helpful for me, yes, but back.

Speaker 1 (32:25):
To the diarrhea.

Speaker 11 (32:27):
You were saying something, but yeah, I used to take
a medicaid and called met foreman.

Speaker 14 (32:32):
That's really common, Yeah, diabetes, and that gave me diarhet
basically like every day for years.

Speaker 3 (32:41):
Jesus the dream, just kidding about it.

Speaker 14 (32:44):
Yeah, I didn't even't really care that much. I don't know.
It controlled my uh blood sugar, so that was more
important to.

Speaker 3 (32:51):
Me, right.

Speaker 2 (32:52):
Oh.

Speaker 1 (32:53):
You know what's funny is when you go to the
public restroom, like or at a restaurant and someone comes
out of the stall and you can tell they just
ship by the facial expression. Today, I went to breakfast
and a week where both the bathrooms were occupied, and
this guy as he came out, he was like kind
of cool looking, and as he came out, he looked

(33:13):
at me and then looked down and then had to
like kind of walk out a certain way. But I'd
like to do like just a one woman clown show,
you know, because the clowning is big now in La
I want to get on on that. I want to
do a clown show at where at the Allesion or
what's that other one, the Hyperion. My show will be

(33:34):
just different people walking out of a bathroom door who
just shat, and different like physicalizations of that.

Speaker 3 (33:41):
All that note. Yes, the thing I hate top three
pet peeves is when someone takes a shit in the
bathroom and then I have to go in after it,
and then when I.

Speaker 1 (33:50):
Come out, I.

Speaker 3 (33:53):
Know it was that guy.

Speaker 1 (33:54):
There should be a certain thing you can say yes
where you're like me was one before?

Speaker 3 (34:01):
The ship was one before?

Speaker 1 (34:02):
Yeah, I know, and you know what this guy when
I went into his credit, you know he's a keeper,
this guy because to his credit he had incense blaring.

Speaker 3 (34:12):
Praise in the window.

Speaker 1 (34:14):
The window was open and it actually smelled so good.
I almost wanted to deeply inhale. He Yeah. I don't
want to shit in public.

Speaker 3 (34:24):
The solid ship particles entering my lungs makes me want
to die.

Speaker 1 (34:26):
Oh you hold your breath. I try to, but it's hard.
It's hard.

Speaker 13 (34:31):
Now.

Speaker 1 (34:31):
I used to never sit on a public toilet, and
you don't ever.

Speaker 3 (34:36):
Well, I put the toilet paper down. Well, you don't
have to I have to take a ship.

Speaker 1 (34:40):
But now I'm sort of starting to be like, maybe
that's too germ freaking. I don't know. I always used
to like I still do this, lay toilet paper down
or lay whatever. But anyway, the thing is, what is
the least suspicious way to have your face look if
you just shat in a public bathroom and coming out,

(35:01):
And what is the best way to indicate it was
the person before you? But also maybe you should just
say that if you just shot you go, oh, I
know it stinks in there. As the person before.

Speaker 3 (35:10):
Me, I started saying it.

Speaker 1 (35:11):
What if they were like, I've been watching this room,
I've been watching the job. You're the only person who's
gone in there.

Speaker 3 (35:18):
You're like, I was just on my phone for twenty minutes.
I promise I wouldn't do anything.

Speaker 14 (35:24):
You've got to just not have shame about it and
just not feel anything about it, and then you'll look
less suspicious.

Speaker 1 (35:30):
Yeah, Like if you're just like, hey, how are you
when you're exiting the bathroom?

Speaker 3 (35:34):
How's a smile? That is so.

Speaker 1 (35:39):
That is so uncomfortable. It's somehow like evolving someone in
your intimate shit ritual. If you come out of the
bathroom and you're like, hey, how are you doing, like
to a stranger, and then they have to walk into your.

Speaker 3 (35:56):
Oh my god, or you like hold hands and your eyes.

Speaker 1 (36:02):
Yeah, it's like making it an intimate connection point.

Speaker 3 (36:06):
I mean they're about to smell your ship, so it's
already Yeah, you.

Speaker 1 (36:08):
Might as well, or or you go, my name's Chelseatte.

Speaker 3 (36:14):
You'll never guess.

Speaker 1 (36:15):
Hi, my name's Chelsea Pretti. That smell that you're about
to smell was the person before me.

Speaker 3 (36:21):
Yes, they're totally going to believe you. Totally going to
believe you.

Speaker 1 (36:26):
Do you know, like how people in like New York
or something, if they were deaf, they would hand you
a paper that's like I'm deaf and what have you?
Hands on paper and you're like, the ship smell was
the person before me. So now you're on ozem b
o zem furst. Do you ship more often or because

(36:49):
you're like the other medication more often than well, that's
a good question, like since you're eating less, do you
just do you just ship one like her? She's kiss
a week. The shape of that promotion for Crumbs.

Speaker 3 (37:09):
Don't talk about it, don't talk about the book.

Speaker 1 (37:11):
Crumbs. Speaking of crumbs, that's what he's shipping on. You
just go to poop and it just dust comes out.

Speaker 14 (37:20):
How would you guys want to do Passover food?

Speaker 1 (37:24):
Sure you're not Jewish though, right, but I know all
about it.

Speaker 3 (37:30):
I know the Jewish food latsa.

Speaker 1 (37:32):
Matsa obviously not good.

Speaker 2 (37:35):
Was a.

Speaker 1 (37:37):
You know Jews were in flight. I literally just like
learned this last night. Anyway, But let me tell you something.
Here's I have to say, though, I have to qualify
that matsa with heros it and horse radish is delicious.

Speaker 3 (37:58):
And with chicken liver, well.

Speaker 14 (38:01):
Yeah, I mean, way to spoil the next question.

Speaker 1 (38:05):
I kind of I kind of thought I might be
doing that, and I have to say I don't care.
I want to keep the show moving. No, listen, you're like, no,
I'm going to break Herosa down into apples and green
and walnut Listen. I love herosid. I think Herosi should
be made year round. And in fact, what I've started

(38:27):
doing as a snack is a handful of walnuts and
an apple because it kind of conjures HEROSI. Do you
like Herosa great? The author of pri author of Crumbs
has weighed in and it's a win. Shrill, but shrill
and in the wrong location on the board. But other

(38:49):
than that, what a dang All right, sir, what's your
next question on Satyr Foods Parsley dip in salt. Listen,
I'm not a big old Mats of baal freak. I
will say last night's was good, and it was apparently
from Canters, But I don't like go as we know

(39:14):
I as some may know, I don't. I Actually, I'm
I'm realizing having now I've just now listened to a
few podcasts. I never usually listened to them, and I'm
realizing how fucking arrogant and out of touch people sound
like they don't know, Like it's transparent. When you're like
trying to compliment yourself, you're acting like you're the king

(39:34):
of the world. Like it's obnoxious and you have no
checkpoint for that. In a podcast realm, you're just talking
into a mic. It's like everyone's king of comedy. You know,
everyone's like in their basement losing their mind. Anyway, the last.

Speaker 14 (39:53):
Time, both Lots of Milk, Lots of Ball is bad
and the one that.

Speaker 3 (39:59):
I oh no, I love Mats of Ball soup, and
the last time I had it was at Langer's with
my friend after I picked him up from his kolonoscopy,
and Lots of Soup is like the perfect thing to
eat after that because it's gentle. I love soup.

Speaker 1 (40:12):
Yeah, Langers. I mean, listen, I think it's good, but
I think it's kind of mid like. I feel like
it's hyped up in a way that only soup levers
can understand. And I'm definitely not a soup levere. On
record boring texture, Lots of Ball is a little better
because you got the little yeah what else? So parsley

(40:37):
and salt. I'm not that fun of it. Color are
you done?

Speaker 14 (40:42):
Oh yeah? That was actually the last one, and I
think it is good.

Speaker 1 (40:46):
You do like that?

Speaker 14 (40:47):
I think the bitters in salt water that's crazy.

Speaker 1 (40:51):
You're now, you're just conditioned to buy your culture.

Speaker 3 (40:54):
Yeah, I never heard of that one.

Speaker 1 (40:56):
You haven't. It's just thing you dip it in there
to remind you of the here. I don't know. I mean,
it's fine, but I'm never going to be eating that
year round. I'm not going to have a big old
bull of salty parsley.

Speaker 3 (41:09):
Sprinkle it on a dish, maybe not eat it by itself.

Speaker 1 (41:12):
M h all right, yeah, well okay, thanks, yeah, all right,
he's going to count his chips woll episode. Yeah well yeah,
all right. Well here we are. We're in the thick
of it. How do you think it's going so far?

Speaker 3 (41:30):
I think it's pretty great. We've had like a few nuggets,
like no collar has been like perfect.

Speaker 1 (41:34):
Well, that's just the nature. That's the we're in the
belly of the beast.

Speaker 3 (41:37):
Is this is your job is very difficult.

Speaker 14 (41:39):
I see.

Speaker 1 (41:40):
Wait, you had some pet peeves. Do you remember any
of what they were?

Speaker 8 (41:46):
Oh?

Speaker 3 (41:46):
People who chew? Wow, you have me. Cannot listen to
someone chewing makes me want to die. All that ASMR
stuff for people chewing on YouTube makes me makes my
skin crawl off. Yeah.

Speaker 1 (41:58):
I have trouble with chewing too, however, been chewing on
the pot of it, been chewing on the pod.

Speaker 3 (42:05):
As long as you keep your mouth closed, that's fine.

Speaker 1 (42:07):
Some people. I mean, I know Rick Lassman, we've been
circling each other's podcasts and things here and there online,
and he has that misophonia too. And I was in
his comments talking about even when someone's mouth has closed,
there's those rubbery internal mouth sounds. Some people the just

(42:30):
the sound of a tongue moving. It's like a washing machine,
just moving food.

Speaker 3 (42:34):
Around in there, just just mastigations.

Speaker 1 (42:39):
Why do some people chew in such like? Why are
some people chewing? What's your earliest memory of hating chewing?

Speaker 3 (42:47):
Oh? God, I think people like in in like elementary school,
like eating chips and just hearing the like because people
would crunch them with their mouth open. It would just
like sound like nails on a chalkboard. I want to
be like, close.

Speaker 1 (42:58):
Your I don't mind a crunchy chew as much as
I mind a wet chew, a rubbery chew. Yeah, And
I'll tell you one thing I don't care for. Someone's
sucking on a water bottle, you know that has like
the nipple tip and the o they chug the water
down and then their lips suck off the top.

Speaker 3 (43:17):
Of those sports bottles.

Speaker 1 (43:19):
Are It's gross. It's like, come on now, put that
behind you.

Speaker 3 (43:25):
Also, have you ever looked at yourself when you're drinking
a water bottle? It is the worst face.

Speaker 1 (43:29):
There's no need to do that.

Speaker 3 (43:31):
I can't. I can't even think about anybody looking at me.

Speaker 1 (43:34):
I got these ones at ari I. One of my
favorite shopping experiences been to both Burbank and what you
might call it, where is that other one? Arcadia?

Speaker 3 (43:45):
Okay, they're both great.

Speaker 1 (43:47):
Am I like the Arcadia one a little bit better.

Speaker 3 (43:52):
I mean Burbank doesn't scream Woodlands are.

Speaker 1 (43:56):
They're both absolutely amazing and I've actually now I follow
one of the brands that it's called like se to Summit.
They have the best designed like camping stuff. Anyway, anyone
who travels a lot, even if you're staying in hotels,
I think you could benefit from a trip to ARII.

(44:19):
Why am I doing an ad right now? And I
get no money for anything I do.

Speaker 3 (44:23):
I mean, I'm not a camper, but I love their
But I am a fair skinned individual. So I have
a hat with like a little mullet that goes across
back my neckwhere it's great.

Speaker 1 (44:31):
Yes, there's lots of stuff like that, Yeah stuff. Yeah,
I could get into it more, but I won't. But
why am I talking about ARII? Oh that's right, sucking
off nipple water balls. The people who choose to do
that in their adult life because they are driven by
their subconscious in a way that we all have to

(44:54):
deal with. Listen. I also hate when people hum, and
I hate when they yell. When they yawn, Yeah, are
people who need something that they're asking and begging for.

Speaker 3 (45:03):
A yell when they yawn, It's like, please.

Speaker 1 (45:12):
Don't bring me into your world. I don't need to
feel how tired you are in that way. Humming same thing.
I'm like, I don't want to be in your mood.

Speaker 3 (45:23):
It's like, also, everyone's music taste is shitty compared to
everyone else. I don't want to hear it.

Speaker 1 (45:28):
And humming is just not often an enjoyable sound. So
it's just like do it on your U time anyway.
The water bottles that I got from ARII have a
little pop up straw, but it's not like round, it's
a square plastic straw. Listen. I gotta tell you, I
don't know what happened, but yesterday all this anti plastic

(45:48):
stuff was popping up in my Instagram. I don't know
if it was like an Earth Day.

Speaker 3 (45:53):
I don't know what it was.

Speaker 1 (45:53):
It was it Yeah, yeah, okay, So I just I
find it so overwhelmed to try to think about not
using plastic in my life. Yeah, I'm addicted to ziploc bags.
I've tried alternates to that. Alternatives they're not great. I've
tried alternatives to surround. They're not great, Like the wax

(46:16):
paper and it just comes off, you know, I try.

Speaker 2 (46:19):
You know what.

Speaker 1 (46:19):
The thing that I think is the best for kitchens
is glass, like those old what are those, like fifties
kind of colorful glass containers, like.

Speaker 3 (46:29):
The type of were like the corning wear. Not the
cornerwhere I forget.

Speaker 1 (46:33):
I do have metal and glass straws, and they're fine.
Why can't you just put it in the dishwasher.

Speaker 3 (46:41):
I don't have a dishwasher or soak it, but you
still have to use a little pipe cleaner thing to.

Speaker 1 (46:46):
Like what do you what are you sucking through it?

Speaker 3 (46:49):
Like a milkshake or something, or like a protein like
a shaken I don't use straws. I just drink the
damn thing because it's like it's too much anyway.

Speaker 1 (46:57):
I think that plastic. There's a lot of stuff that
just feels insurmountable. I would love it, like you know,
like I feel like la when they stopped doing bags, well,
for example, my beloved ARII, they don't do bags, and
I like was going to buying like so much shit
for a camping trip, and they're like, we don't have bags,
and I'm like, uh, what do I do now? And

(47:20):
so they had like some cardboard boxes and stuff. But
I just think, like the whole we're so addicted and
so stuck in consumption that it's very hard to envision
alternate plans. But I am so thankful when someone does,
or when like California tries, you know, like when you

(47:40):
know I've talked about this before, but like, do you compost?
Do you have like the city composting?

Speaker 3 (47:46):
Because I live I live in a building where they
don't supply the composting.

Speaker 1 (47:55):
You're a bad person. I am so well, it is
so loud and this is going on.

Speaker 3 (48:03):
I cannot Are you composts? Oh something?

Speaker 2 (48:08):
Yeah?

Speaker 1 (48:08):
I mean I just think that's the kind of stuff
that I'm appreciative of, is these kinds of initiatives. And
the only reason I compost is because the city of
Los Angeles gave me a compost bucket. And at first
I was like this is crazy, like like there were
flies born in our compost, But then you learn, oh,
you put like leaves from the yard over it, and

(48:29):
then I'm like, oh my gosh, this is so much
food waste that would have just been in a landfill
creating methane or something.

Speaker 3 (48:36):
I guess I don't know, but I'm like, if it
doesn't it breaks down naturally, isn't It's gonna go away?

Speaker 1 (48:42):
Hello?

Speaker 14 (48:44):
Hello?

Speaker 1 (48:45):
Hi? Do you know that Marie Condo through in the towel?
Probably eight years ago? And Willow Smith had a cool
song eight years ago?

Speaker 3 (48:54):
Oh god, wh no whip?

Speaker 1 (49:00):
No, wait a minute, look up this song.

Speaker 3 (49:03):
Wait a minute, my hair?

Speaker 8 (49:06):
Oh no, yeah, I'm sorry.

Speaker 6 (49:07):
You're right.

Speaker 3 (49:07):
You got confused with do the na I don't know
if that's the name of the song.

Speaker 1 (49:11):
Was that even Willis Smith?

Speaker 8 (49:13):
No, she did the with my hair?

Speaker 1 (49:16):
She did that. That was her. Well, I think this
is a real departure from that, because while she does
talk about her hair, and the song actually a little
bit like a real departure. It's a real tune. I've
I've I've been seeking kind of. I'm actually thrilled that
you know the song so intimately with my hair?

Speaker 3 (49:38):
No, oh, wait a minute.

Speaker 1 (49:40):
Wait a minute, I know both of them.

Speaker 3 (49:42):
To her, to her of, I know both songs. Really, well, call.

Speaker 1 (49:47):
Her what can we do you for? I'm here with
Ben mister ma'am. He Ben is a food connoisseur. So
when you make up a recipe, oh why why is
it perfect?

Speaker 8 (50:01):
Okay? So I a while back in the podcast, you
were talking about lemon pasta yes or something yes, and
I'd never really experienced that, so I tried to whip
some up. I just looked up some recipe and you know,
it was okay. But I think my girlfriend I were
both slightly underwhelmed, and I just wanted to check in

(50:22):
to see, you know, maybe how you do it, and
you know if maybe being underwhelmed it's supposed to be
the experience.

Speaker 1 (50:31):
Well, I think that you're underwhelmed by your own cooking.
That's the simplest, yeah part of it. But listen, I
think that, you know, today I just feel like I'm
like trying to like be funny, but I'm just being
like mean to people and it's not even funny. Anyways. Listen,
I think you should look up that guy, Frank Prisiano
or whatever, what is his last name? Do you know him?

Speaker 3 (50:53):
In New York.

Speaker 1 (50:54):
He has a bunch of restaurants, Frank Supper. I think
Supper is his. Maybe it's not Frank prison Zano okay, yeah,
and look up spaghetti. Oh yeah, so look up Frank
p R I s I N Z A n O spaghetti.

Speaker 8 (51:18):
Lemone that I'm actually at my computer.

Speaker 1 (51:21):
Okay, this is this is the one to do. Okay,
don't do some TikTok. I see TikTok lemon pasta under it.
Don't listen to these heathens with no cooking background.

Speaker 4 (51:34):
They're like, I put corn flakes in my spaghetti as
a finishing, and I know it sounds crazy, but you're
gonna love it.

Speaker 1 (51:40):
It's like, don't.

Speaker 3 (51:41):
Trust me, it's so good.

Speaker 1 (51:43):
It's really good. Where are you based. I'll give it
another shot where you based?

Speaker 8 (51:49):
Uh, Phoenix?

Speaker 3 (51:50):
Okay, and use more salt than you think you need to,
that's always yeah, like.

Speaker 1 (51:54):
More lemon, more salt, more parmesan. I'm pretty sure he
uses butter.

Speaker 8 (52:00):
Oh yeah, yeah, and that was you know, I did
some oil, and I think maybe butter would have plussed
it up a little.

Speaker 1 (52:06):
I think the butter and lemon combines.

Speaker 11 (52:08):
Well.

Speaker 1 (52:08):
I mean, I listen, I'm someone who is actually quite
a convert away from butter in general, Like my family
cooks with more olive oil. And now when I go
out and restaurants are just so butter dominant because people
like the taste of butter. So it's just an easy,
cheap trick to get people like to say your food

(52:30):
is good in my opinion. You tell me what you think.
But when you eat buttery food, it is I can
feel it. It almost feels like I'm gonna sweat butter.
You could like take a butter knife to my skin
and butter bread with it after I eat butter. Whereas
when you eat olive oil based food, it can be
very creamy, very delicious, but you just don't feel that

(52:53):
heaviness in your body afterwards. And a lot of times
I wish restaurants would offer olive oil based pasta dishes.
I wish that was like just like there was whole
wheat pasta. I actually do like whole wheat pasta, which
I know, well, listen, I have high cholesterol, Okay, we have.
There's health issues in my family in which that was recommended.

(53:16):
There's not all the brands are the same, but there
is a brand that does very good whole wheat pasta,
and I actually enjoy the bite that it has, and
I enjoyed the nuttiness. And you put a little pesto
on there. It's delicious and you don't feel brand. I
have to look it up.

Speaker 15 (53:35):
The brand is.

Speaker 1 (53:36):
But yeah, olive oil in sauce can be so delicious
and butter can be overkill. But in this case, y'all
have y'all have.

Speaker 8 (53:46):
Jets pizza out there, hollyweird? No, oh well, I think
it's like a Detroit chain. It's kind of like a
you know, like a pan style square pizza sort of thing,
and it's really good. But I was eating someone and
it is just buttery.

Speaker 1 (54:02):
Me and mister Mims. Me and mister Mims are doing
a lot of like judgmental head tilting every time colers
say everything. We're like in Unison, tilting our heads with judgment.
It's really bonding. No, I don't know. I can't say
that that's my favorite type of pizza. And also controversially,

(54:23):
I don't even think pizza is that good A lot
of times. I'll tell you one of my favorite pizzas here.
I don't know if Moza still does it, but it
was a lemon pizza surprise Surprise. It had thinly sliced lemon,
crispy capers, tomato, and I don't even think it has cheese.

(54:44):
It was delicious.

Speaker 8 (54:47):
My big take on pizza is that like fancy pizza
is not I mean you just describe pizza with lemon
and capers.

Speaker 1 (54:52):
That was fancy pizza maybe.

Speaker 8 (54:54):
What I'm talking about, But it's usually not as good
as just like down the middle kind of pizza. Like
I feel like it's one of those things that like
kind of like a burger, where like if you elevate
it too much, you're getting too.

Speaker 1 (55:06):
Far away from I don't know about that.

Speaker 8 (55:08):
What is good about it?

Speaker 1 (55:09):
I don't know about that. I do feel that way
about ice cream sandwiches. I do feel that way about
grilled cheese, even often mac and cheese. I'm I don't know,
it depends, but pizza, I think the thing about like
cheap pizza, there's a huge variety there. First of all,
like there is like classic like Joe's in La is

(55:30):
like good, right, but then you have pizzai essay or
I haven't tried quarter sheets yet.

Speaker 15 (55:37):
I want for Chelsea's assistant, she definitely has tried quarter
sheets on one occasion.

Speaker 3 (55:42):
It's like fancy pizza.

Speaker 1 (55:44):
Yeah, but then like you know, like sometimes cheap pizza
has like too much cheese or like a really bad
tomato sauce or you know there's yeah that can be
just as bad as fancy pizza.

Speaker 8 (55:55):
You know, I yeah for sure, And like like I
had pizza Red Rabbit and a few weeks ago or
like I don't know, and it was like Nancy, Yeah,
they call it Donato's the sound fancy, but it's like
kitchen upon crackers.

Speaker 5 (56:13):
It's bad.

Speaker 14 (56:16):
But I have a question.

Speaker 1 (56:18):
Hold on pause, Laura, I have a question for you.
Why is the controls to all the audio just out
of your reach? Is there any reason you organized the
direction of the podcast to be just out of your
own reach? Because it's I just realized that when I

(56:39):
ask you, like if a caller is super loud, and
I'm like, can you turn them down, You're leaning like
as if it's just the hardest thing in the world,
and I'm like, wait, Ostensibly that little control panel could
just be slid towards you and actually enable constant monitoring
of the levels in a way that would be so helpful.

(57:01):
I think adult life is just about trying to create
systems all the time, like being having any kind of career,
having a home, Like everything's about like how do I
refine a system and make it better, and I actually
think I could drive myself crazy. I'm trying to be
more like the people in the world who don't care
about things. I could just show up, like go to

(57:23):
a hike and they don't have a water bottle and like,
you know, show up, and I feel like those people
just like fucking everything works out for them.

Speaker 3 (57:31):
Yeah, smooth brains, it would be nice.

Speaker 1 (57:35):
Yeah anyway, I yes, fancy pizza whatever. I'm not even
that into pizza I had. I did like pizza. Rea say,
I want to try quarter sheets.

Speaker 15 (57:46):
Chelsea's assistant would like to add that the pizza was great.

Speaker 1 (57:49):
These are la places. I actually do like deep dish.

Speaker 8 (57:53):
Yeah, I like that. I feel like fancy pizza is
like it's always so like thin that and you they
do like a lot of wood fired stuff. You end
up just eating like.

Speaker 1 (58:03):
Black charred, but you don't have to eat that.

Speaker 8 (58:07):
I'm picking off burnt stuff like.

Speaker 1 (58:11):
You know, no, but I don't usually eat tons of crust.
Is that offensive? Like if you're a pizza maker, are
you like offended if people leave all their crust? But
it's just like empty cows. I need the I need
the ingredients. My friend sent me this pizza maker I
think he's in Australia who is so mortally offended by

(58:33):
all the comments and his thing, and he's like, you know,
you're saying my pizza is burnt, but he's not. Look
look at his crust and he's cutting it. And I'm like, God,
the Internet is driving everyone mad. It's just like professionals,
people who put so much time into something and then
anyone can just say, looks burnt.

Speaker 3 (58:50):
You know. It's like we also just because you put
time and efforts on it doesn't make it's good.

Speaker 1 (58:55):
Well, his pizza did look good, and it made me
think about that dad like in the early Internet who
was defending his daughter who was crying and he's like,
what did he say? Consequences will never be the same
or something. Do you remember this? He had like a
mustache and his daughter he's like crying because people are
bullying her and he's like yelling at the Internet and

(59:17):
he's like, looks like yosemite. Sam. He's like, you're done, goofed.
Do you remember that early early Internet? He's like, you done, goofed?
You messed with the wrong person or something.

Speaker 16 (59:30):
Consequences will never be the same, and it's like it's
so futile to fight back to the Internet, like they
always will win. It's just like Hollywood, like you cannot
game the system of Hollywood. It doesn't matter how creative
you are, it doesn't matter how outside the box you are.

Speaker 1 (59:46):
Hollywood is like this crazy infrastructure that just keeps rolling
forward without you. Anyway. I hope this is inspiring for
all the aspiring actors.

Speaker 8 (59:59):
Well, I I think I have to go. I've got
to get back to work.

Speaker 1 (01:00:02):
Love it, love the color that has to go.

Speaker 3 (01:00:08):
And I have to I have to go to Well Beautiful.
It's like the hearts on the What would.

Speaker 1 (01:00:15):
You like people to know about your book? When does
it come out? What are your thoughts on la food?

Speaker 3 (01:00:22):
Very small genres to get into Crumbs is the name
of the book. It comes out in October.

Speaker 13 (01:00:29):
Uh.

Speaker 3 (01:00:30):
If you follow me on Instagram, I'll post about it
in June.

Speaker 1 (01:00:32):
Your instagram is ben b Mimes correct ben b Memes.

Speaker 3 (01:00:36):
Follow me there and I'll post about it then. And
other things I have working on as well, all food
cookbook things.

Speaker 1 (01:00:43):
I'm going to have to dig around and see if
I still have any citrus compute.

Speaker 3 (01:00:49):
I'll make some new I'll make some new stuff with
fresh oranges that aren't.

Speaker 1 (01:00:53):
The thing is I don't eat that much jam anymore.

Speaker 3 (01:00:55):
Yeah, but I do. But it's also but also mine
has like a lot less sugar than must. So you can.
So I put like a half a cup on a
piece of toast. I like you do that, and it's
you're done.

Speaker 1 (01:01:07):
I love when people put less sugar and.

Speaker 3 (01:01:09):
Stuff just because it tastes better, yes, not because trying
to be healthy.

Speaker 1 (01:01:16):
Well, listen, it was a pleasure to have you. Thank you,
glad it worked out.

Speaker 2 (01:01:21):
Get out?

Speaker 1 (01:01:24):
Oh I listened to a two chain song, there was another.
Listen to the tugi chain in this song. Listen to
the tugi chay in this song, Drive Around the Other Night,
an old classic Drive around the other night felt fantastic.
Revisited an old an old old, old class class class

(01:01:46):
class old classic drive around the other night felt fantastic.
Driving around the other night felt fantastic. But oh, fuck
you being our teas and all. Listen to the tug
chain in this song. Listen to the tug chay in

(01:02:10):
this song, Drive out around the other Night, Drive out
around the other night. Listen to the tug Chay. In
this song Drive Out Around the Other Night revisited an old,
an old, old, old class class class, class class.

Speaker 9 (01:02:31):
Mister Mims, mistel mims, my jam my jam.

Speaker 10 (01:02:36):
Mister Mims, mister mister Mims, mhm, mister misterms fistels.

Speaker 11 (01:02:45):
My damn my jam, mister Mimes, mister mister Mimes, m.

Speaker 3 (01:02:52):
Mister mens.

Speaker 2 (01:02:57):
Misters. Please, mister Mems, please approach the stand now, mister Mems,
is it true that you spend upwards of one hour
making your gem? Me, miss mister Mems. Now now, mister Minton,

(01:03:28):
mis