January 2, 2025 • 17 mins
Now that we're in 2025, Samantha looks back over some trends of the previous year to give them grades.
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Speaker 1 (00:05):
Hey, this is Annie and Samantha and welcome to Steff.
I never told you, protection I heard you.
Speaker 2 (00:18):
And welcome to Is this the last happy hour of
the year.
Speaker 1 (00:22):
I think it's the first happy hour of the new year,
is it. Yeah?
Speaker 3 (00:30):
Because I'm a little behind on things, I decided for
this happy hour, we're gonna do something where I'm just
gonna rate things. Okay, yeah, but before we start, this
is a happy hour. So if you choose to participate
with an adult beverage or whatnot, just do so responsibly. Annie,
are you participating with an adult beverage?
Speaker 1 (00:54):
Which I'm trying to listeners.
Speaker 4 (00:57):
We're recording a lot at the end of the year.
I'm still working on my cokao.
Speaker 5 (01:02):
Yeah.
Speaker 3 (01:02):
Well the cocaino the recipes that usually send is a
batch so that.
Speaker 1 (01:06):
You can share.
Speaker 4 (01:07):
I did share some. I gave away probably half of
it last night. Wow, I still have a decent amount, and.
Speaker 5 (01:15):
I really have to get a giant cup of it.
Speaker 1 (01:17):
I need to get rid of it because it's taking
up a lot of space and refrigerator and as you know,
that's that's real estate I need.
Speaker 5 (01:26):
We do have this, especially to thinking about a smaller refrigerator. Now, yes, well,
I am keeping it simple.
Speaker 3 (01:32):
As as Andy just mentioned, we are recording a lot,
so therefore I got to be on my A game.
I am drinking my sparkling water bubble water because I
think they're refreshing. I'm waiting for the report to come
out that they're not good for you, and I hope
they don't, but you know, I enjoy it. But today,
so all of these things that I'm talking about, they
are not sponsored, and I will give you an honest
(01:54):
review no matter what, because I decided I've been really
in the TikTok all those things, and so there are
a lot of viral things that have gone around and
trended that I'm like, I'm gonna try that because I'm
a sucker. Anie, I'm a sucker. But so I thought
i'd talk about a few of the things that I've tried,
(02:16):
including the foods, the products, the doggies, Dove Okay, oh yeah,
oh yeah, I've done it. Is I mean, it's just
a hipper version of a scene on TV.
Speaker 5 (02:27):
That's what I've decided, these things.
Speaker 1 (02:30):
You know what I mean.
Speaker 4 (02:31):
I have to say I'm not on TikTok, but over
on Savor, we have done already at this point, but
have not yet done as I'm currently speaking an episode
on holiday marketing, and at the end we just did
food trends and I was looking through like TikTok's food
trends and I was like, this is interesting, Yeah, some
(02:54):
interesting things in here, and.
Speaker 3 (02:57):
We should put this with a caveat, and I'm sure
I'll mention it and talk about it throughout this about
appropriation when it comes to food, when it comes to style,
when it comes to design and making money, may the
appropriation is awful. We're not going to get into that,
but there is a lot of appropriation. We will talk
a little.
Speaker 5 (03:17):
Bit about that.
Speaker 3 (03:18):
The same is like when you talk about appropriation versus appreciation,
and that's okay, but it's all about where the money
is going and who is claiming to do and invented
or made things up. Like that's the conversation. So we're
not necessarily going to go into that. But some of
these things could be on the line, you know, like
(03:39):
they're like especially who did it and what they're trying
to market it as.
Speaker 5 (03:44):
But so I thought i'd jump in with food.
Speaker 3 (03:46):
And I was thinking of this because just recently I
bought the peaches and mango Japanese ice creams.
Speaker 5 (03:53):
You know what I'm talking about. Annie.
Speaker 3 (03:55):
They are in the shape of a mango or a peach,
and they're very pretty. They are pretty pretty pretty. People
have been traveling all the h marts. I've seen different
influencers trying to find these ice cream because they're like,
is it as good as they say?
Speaker 5 (04:12):
And ya, it is. It is.
Speaker 3 (04:15):
I didn't know what I was getting into, but it
is creamy and tasty in the outer shell, like it's yummy.
Friend of show Katie, who you just recently talked about,
and as in fact, I believe this is the one
you gave too.
Speaker 1 (04:27):
Yes, I think you tried the peach.
Speaker 5 (04:28):
I tried.
Speaker 3 (04:29):
I told her to try both because we had both
the mango and the peach, because they were so they
were missing. People were so into them. They are delicious.
If you can find in h MAR and find these
and I don't know the names of them, but they
were in pretty packaging and they look exactly like those fruits.
Speaker 5 (04:47):
It's tasty.
Speaker 3 (04:48):
So if you like ice cream, you like that fruitiness,
but not too much, this is the one.
Speaker 2 (04:53):
Go for it.
Speaker 3 (04:54):
They are fairly pricey, though, I think you buy it
for the art. They're pretty so i'll give that the
thumbs up. On my scale, I need to give it
like scale meeting. So from one detail sales always everywhere. Yeah,
I love mixing it about, but we'll say from one
to ten, I'm giving it an eight.
Speaker 5 (05:14):
Oh, it's pretty high.
Speaker 3 (05:16):
Then there's the boldo and that in itself is not
necessarily new, as in fact, it's been around, but people
have really discovered it since social media has come on
to it, and it became a challenge to the fact
that some countries have banded saying that it's toxic. Whatever
you do, you it is spicy, and even I who
love spicy have to like cut down the packet because
(05:39):
it's too spicy, Like my face melts. And I love
it and I hate it at the same time. But
within those, of course, you have people who come out
doing different types and making it differently. The version with
the carbonara in which they add milk and eggs and
cheese it's probably my favorite, and I think it's delicious.
(06:00):
And then if you want to go all Korean with
it with the douki and putting some green onions on it,
you go for it because it's even better. But I
love it. I don't eat it all the time because
it is a whole like endeavor. But I will give
this a seven. If you like hot things, go for it.
If you don't, don't do it. If you're let us intolerant,
(06:22):
don't do it. If you're gluten intolerant, don't do it.
But all that is yummy, then we have with that
same level. They did a Ramen trend that you add
peanut butter and ginger all too, and everybody's.
Speaker 5 (06:33):
Like, this is a like a uh pat tie. I
don't like peanut butter and savory foods, so I did
not like this at all. I give this a three.
But my partner would give it an eight.
Speaker 3 (06:46):
He really he loves it and he will try to
add it to everything, and I'm like, don't touch mine.
Speaker 5 (06:50):
I will kill you.
Speaker 3 (06:53):
But if you want to try this that you can
find this on social media as well. The gingerrale really
threw me off. I didn't know what was happening, but
people seem to really loved that. How did y'all talk
about this trend?
Speaker 4 (07:02):
A lot of these make me feel a little, but
I think they were I think, to be fair, I
think this was a lot of like, you know, at
the end of the year, when it's trends, we should
say goodbye to we had trends, we should say hello too.
I think it was part of that list. But also
I'm not I'm not judging. I'm not judging. I'm not
(07:22):
big on judging people for food. It's just when I
look at it, I'm like, oh, I would not like
any of this.
Speaker 1 (07:27):
Yeah, but because most of it is like sweets, and
I'm just not that into sweets.
Speaker 6 (07:33):
That's right.
Speaker 5 (07:34):
Yeah, those people I know, I know we make it,
take a bite and then I thrust, So we're actually
a good partner.
Speaker 1 (07:41):
Yeah.
Speaker 3 (07:43):
And then we have one that we have spread to
my partner family. They love it. They're addicted to it.
They share it with others. Which is like a frosted coffee.
But you use instant coffee with it, and there is
a name for it, and I can't remember it.
Speaker 5 (07:57):
Maybe uh thing, I don't know. Someone will have to
tell me.
Speaker 3 (08:02):
But essentially, you just froth instant coffee with water and
boiling water and some sugar or flavoring, and then after
you froth it really well and it's just like a
big foam. You add whatever creamer or milk you want
to it with lots of ice, and.
Speaker 5 (08:19):
There you go, and that's it, and everybody loves it.
Is delicious.
Speaker 3 (08:23):
It got us to buy more instant coffee because of it.
And so to the point, I'm like, I can't drink
this after two and I keep trying to.
Speaker 5 (08:32):
I gotta stop this.
Speaker 3 (08:33):
But it tastes an amazing like Starbucks whatever you know
drinks those sweet drinks.
Speaker 5 (08:38):
So do you ever need that? Then I'll let you
know what the dog So this is last year'strand and
I have stolen it.
Speaker 3 (08:56):
This black creator came on and taught us how to
make corn bread with the Jeffy cornbread with lots of
lots of butter and lots of lots of cream, and yes,
this is the one. Like I could just eat that
all day. And I actually took it around to like
friends giving. I actually made this.
Speaker 5 (09:14):
They ate it all. Is that good? Is that good?
Speaker 3 (09:19):
And then there's the Korean peanut butter cucumber salad. So
essentially there is a creator named Logan who is a
white dude who is just like he doesn't speak, but
all he does is Korean recipes essentially, and he gets
credited for that he doesn't try to take credit and
he gives like he gives credit to the Korean cultures
and how he actually speaks fluent Korean as well, and
(09:40):
like seems way more Korean than me. But like everybody's
loving him and his stuff and not recognizing what it is.
So it kind of was like, we get what you're doing,
but it can become quickly problematic if you're not careful.
But again, my partner, loving peanut butter and cucumbers, did
this and loved it, ate the entire bowl that he
(10:01):
made within the like one time when when sitting I.
Speaker 5 (10:04):
Don't like peanut butter. It really bothers me.
Speaker 3 (10:06):
It really bothers me, and most Asian people would I
would note that probably don't necessarily not like peanut butter,
but don't eat a lot of peanut butter. So like
that's kind of a foreign thing. I've discovered most people
who come to the US who are not from the
US are like, what is this? And it takes a
little time to get used to.
Speaker 5 (10:24):
That's it's not the.
Speaker 3 (10:25):
Way from me, but anyway, apparently love people loved it.
Next on the list was a Sojiu cocktail, which again
I'm made for Katie. Katie is just kind of like
my guinea pig. Apparently in some of these things, you
are too. But and I made the soju cocktail, which
is not new, which is not new, It.
Speaker 5 (10:40):
Is in Korea. It is based in Korea.
Speaker 3 (10:42):
They use their yogurts, if you know what I'm talking about,
yogurt drinks, and they mix it up with that and
a little bit of carbonation and it's a delightful cocktail
and it's not high alcohol, but it does a.
Speaker 5 (10:52):
Lot of sugar. You're not careful, but it's.
Speaker 3 (10:55):
Delicious and I will sip on it every now and again.
But yeah, so those are some of the trend that
I've tried. And I did not give it any readings
outside of the two, did I? Your readings are all
over so yeah, true, it's just good. So I will
tell you the things that I've mentioned. I would tell
you to try the ice cream, the bulldlock creamy version.
If you are not of all the things that I
told you you weren't, you don't need you can't be
(11:17):
the frosted coffee, the cornbread, and the sodiu cocktails if
you're of age, the peanut butter stuff I can do
with it, and there's so much more with the food obviously,
and they's just sharing of the recipes and I love
the fact that this is happening. We need to come back.
I think we did do an episode about cookbooks. Didn't
we about the storytelling cookbooks? Or was that something I
(11:40):
was thinking about and I didn't never do it.
Speaker 1 (11:43):
I don't think we ever did it. Oh man, we
talked about.
Speaker 3 (11:46):
It, okay, Yeah, because I feel like that's where like
some of the most amazing videos happen, and some of
the most successful and influential people come from cooking trends
or cooking videos. So I think we we need to
come back and talk about it a little more. I
kind of forgot about that one. There are so many
other trends and I just want to highlight a few
(12:07):
that I'm like, Yeah, I did this and I liked it,
including Korean makeup. There's a company called Tier tier that
originally released this stuff in Japan but is a Korean company.
Tier two went through a whole revolution essentially because they
offered about four colors for skin tones and they were
all very light skin so not surprisingly, and then after
(12:28):
being called out by several Black creators.
Speaker 5 (12:30):
They started expanding.
Speaker 3 (12:31):
Very quickly, very quickly, a little too much to the
fact that they could not get the exact tones. And
I will say even for myself, they were not exact tones.
Hard to try because again hard you can't tell just
by looking at it a computer, the filters and such.
Speaker 5 (12:47):
But I did buy a couple.
Speaker 2 (12:48):
And I really actually do like them.
Speaker 5 (12:50):
You just have to be careful.
Speaker 3 (12:52):
And the cushion foundation, I feel like, has been the
latest in the last two years. So if you know
anything about makeup, this is something different. It's based on
how much coverage youth.
Speaker 6 (13:05):
I don't know. I don't know.
Speaker 3 (13:06):
I had to bring my niece in at one point
and be like, tell me how to do my makeup
because I'm pretty sure this is not right.
Speaker 5 (13:11):
She helped a lot. She's a makeup artist, so she
helped a lot. Thank you. Shout out to her.
Speaker 3 (13:16):
Things that did not like in Korean skincare, Snell musin No,
why did I fall for this?
Speaker 5 (13:23):
Ain't he you were.
Speaker 1 (13:25):
Trying new things?
Speaker 5 (13:26):
I was.
Speaker 3 (13:27):
I was trying to This is why I think I
traumatized by that movie. Anyway, we'll come back to that.
I'm sure sunscreens there I do, I will give it
amazing conversation and that they're opening up the door and like, hey,
sunscreen is really.
Speaker 1 (13:43):
Good for you.
Speaker 5 (13:43):
You need it. Everybody needs it.
Speaker 3 (13:46):
Of course, that comes to the colorism that happens in
Korean culture that we need to talk about too, because
a lot of it has whitening. Yeah, no, thank you,
but they're trying to stay away from that. Of Olive
Young is a huge Korean company that has now read
internationally and people are loving them. I think they and
themselves are a trend. It is nice, like their stuff
(14:09):
is cheaper, but I don't know why, and I'm weary,
which is not good. But because you know, like it
shouldn't have to be costly. All that is say, don't
do the snow newsing.
Speaker 5 (14:21):
This's is zero on my scale. Yes, without whitener hair products, you.
Speaker 3 (14:25):
Know, I'll try to the rosemary oil. Maybe I just
didn't do it long enough and my hair's just super greasy.
It smelled nice, It smelled nice any but anyway, but
but the TikTok's the one who told me to do it,
and I don't know if I did it, but a
thing that I did do that I do not regret.
Speaker 5 (14:45):
And I love doggy crocs.
Speaker 3 (14:50):
I bought Peaches some crocs essentially, so they're essentially her
swimming shoes.
Speaker 5 (14:55):
Because I've talked about this before.
Speaker 3 (14:56):
I think where she gets her popads get do really
help badly.
Speaker 5 (15:01):
And she loves to swim so much.
Speaker 3 (15:02):
At the bottom of the pool, like there's a little
shallow in where she jumps off into the water and
it's scraped it up. It scraped up her paws really badly.
So she has to have shoes or she's bleeding. And
I don't whatever her. And so we took the like
a lot of hit and miss of trying to find socks.
I have videos of peaches and socks, Peaches in balloon shoes,
Peaches in like rain shoes, and now crocs, and y'all
(15:25):
they are the cutest thing in the world.
Speaker 5 (15:29):
Ten ten if you can find them.
Speaker 6 (15:34):
She hates them, but you gotta yes zero She would
give it a negative three, throw it to hell out
of ten, thank you very much.
Speaker 3 (15:51):
But yeah, so some of those stick doc trins. Okay,
I you got me, you got me, I will say.
I think my partner buys more so from TikTok shop
then Amazon. He doesn't buy a lot, but I'm like,
oh no, he bought me a fuzzy Highland cow because
I want one. I want a real one, which doesn't
(16:14):
make sense. I need to move to Scotland anyway. But
there's so many things.
Speaker 5 (16:21):
But there you go.
Speaker 3 (16:22):
Those are some of my ratings for the new year.
And with the new year coming, I'm sure even if
TikTok does get bad, which who knows at the point,
apparently the Supreme Court is gonna hear it, we'll see
what happens. I'm sure I'll find other forms of things
to tell me to buy things and how I need
to look better with these things, and I'm gonna be
sad after I purchase them.
Speaker 1 (16:44):
Happy New Year, Yeah, Happy new Year, that's the outlook.
Speaker 4 (16:48):
Yes, all right, Well listeners, do you agree with Samantha's ratings?
Speaker 1 (16:58):
Do you have other trends?
Speaker 5 (17:00):
Oh, you should have to do that.
Speaker 4 (17:02):
We should try out, or that we didn't talk about,
or I don't know that we just completely missed. Please
let us know. You can email us this stuff of
your mom stuff at heartmeeeda dot com. You can find
us on Blue Sky at bomb stuff podcasts, and on
Instagram and TikTok at Stuff I Never Told You. We're
also on YouTube, we have a tea public and we
(17:22):
have a book you could get wherever you get your books.
Thanks as always too, our super producer Christina, are executive
producer My and your contributor Joey.
Speaker 1 (17:29):
Thank you and thanks to you for listening Stuff I
Never Told You.
Speaker 4 (17:32):
Production by Heart Radio for our podcast from my Heart Radio,
you can check out the heart Radio app, Apple podcast,
or wherever you listen to your favorite show.
Hey, this is Annie and Samantha and welcome to Steff.
I never told you, protection I heard you.
Speaker 2 (00:18):
And welcome to Is this the last happy hour of
the year.
Speaker 1 (00:22):
I think it's the first happy hour of the new year,
is it. Yeah?
Speaker 3 (00:30):
Because I'm a little behind on things, I decided for
this happy hour, we're gonna do something where I'm just
gonna rate things. Okay, yeah, but before we start, this
is a happy hour. So if you choose to participate
with an adult beverage or whatnot, just do so responsibly. Annie,
are you participating with an adult beverage?
Speaker 1 (00:54):
Which I'm trying to listeners.
Speaker 4 (00:57):
We're recording a lot at the end of the year.
I'm still working on my cokao.
Speaker 5 (01:02):
Yeah.
Speaker 3 (01:02):
Well the cocaino the recipes that usually send is a
batch so that.
Speaker 1 (01:06):
You can share.
Speaker 4 (01:07):
I did share some. I gave away probably half of
it last night. Wow, I still have a decent amount, and.
Speaker 5 (01:15):
I really have to get a giant cup of it.
Speaker 1 (01:17):
I need to get rid of it because it's taking
up a lot of space and refrigerator and as you know,
that's that's real estate I need.
Speaker 5 (01:26):
We do have this, especially to thinking about a smaller refrigerator. Now, yes, well,
I am keeping it simple.
Speaker 3 (01:32):
As as Andy just mentioned, we are recording a lot,
so therefore I got to be on my A game.
I am drinking my sparkling water bubble water because I
think they're refreshing. I'm waiting for the report to come
out that they're not good for you, and I hope
they don't, but you know, I enjoy it. But today,
so all of these things that I'm talking about, they
are not sponsored, and I will give you an honest
(01:54):
review no matter what, because I decided I've been really
in the TikTok all those things, and so there are
a lot of viral things that have gone around and
trended that I'm like, I'm gonna try that because I'm
a sucker. Anie, I'm a sucker. But so I thought
i'd talk about a few of the things that I've tried,
(02:16):
including the foods, the products, the doggies, Dove Okay, oh yeah,
oh yeah, I've done it. Is I mean, it's just
a hipper version of a scene on TV.
Speaker 5 (02:27):
That's what I've decided, these things.
Speaker 1 (02:30):
You know what I mean.
Speaker 4 (02:31):
I have to say I'm not on TikTok, but over
on Savor, we have done already at this point, but
have not yet done as I'm currently speaking an episode
on holiday marketing, and at the end we just did
food trends and I was looking through like TikTok's food
trends and I was like, this is interesting, Yeah, some
(02:54):
interesting things in here, and.
Speaker 3 (02:57):
We should put this with a caveat, and I'm sure
I'll mention it and talk about it throughout this about
appropriation when it comes to food, when it comes to style,
when it comes to design and making money, may the
appropriation is awful. We're not going to get into that,
but there is a lot of appropriation. We will talk
a little.
Speaker 5 (03:17):
Bit about that.
Speaker 3 (03:18):
The same is like when you talk about appropriation versus appreciation,
and that's okay, but it's all about where the money
is going and who is claiming to do and invented
or made things up. Like that's the conversation. So we're
not necessarily going to go into that. But some of
these things could be on the line, you know, like
(03:39):
they're like especially who did it and what they're trying
to market it as.
Speaker 5 (03:44):
But so I thought i'd jump in with food.
Speaker 3 (03:46):
And I was thinking of this because just recently I
bought the peaches and mango Japanese ice creams.
Speaker 5 (03:53):
You know what I'm talking about. Annie.
Speaker 3 (03:55):
They are in the shape of a mango or a peach,
and they're very pretty. They are pretty pretty pretty. People
have been traveling all the h marts. I've seen different
influencers trying to find these ice cream because they're like,
is it as good as they say?
Speaker 5 (04:12):
And ya, it is. It is.
Speaker 3 (04:15):
I didn't know what I was getting into, but it
is creamy and tasty in the outer shell, like it's yummy.
Friend of show Katie, who you just recently talked about,
and as in fact, I believe this is the one
you gave too.
Speaker 1 (04:27):
Yes, I think you tried the peach.
Speaker 5 (04:28):
I tried.
Speaker 3 (04:29):
I told her to try both because we had both
the mango and the peach, because they were so they
were missing. People were so into them. They are delicious.
If you can find in h MAR and find these
and I don't know the names of them, but they
were in pretty packaging and they look exactly like those fruits.
Speaker 5 (04:47):
It's tasty.
Speaker 3 (04:48):
So if you like ice cream, you like that fruitiness,
but not too much, this is the one.
Speaker 2 (04:53):
Go for it.
Speaker 3 (04:54):
They are fairly pricey, though, I think you buy it
for the art. They're pretty so i'll give that the
thumbs up. On my scale, I need to give it
like scale meeting. So from one detail sales always everywhere. Yeah,
I love mixing it about, but we'll say from one
to ten, I'm giving it an eight.
Speaker 5 (05:14):
Oh, it's pretty high.
Speaker 3 (05:16):
Then there's the boldo and that in itself is not
necessarily new, as in fact, it's been around, but people
have really discovered it since social media has come on
to it, and it became a challenge to the fact
that some countries have banded saying that it's toxic. Whatever
you do, you it is spicy, and even I who
love spicy have to like cut down the packet because
(05:39):
it's too spicy, Like my face melts. And I love
it and I hate it at the same time. But
within those, of course, you have people who come out
doing different types and making it differently. The version with
the carbonara in which they add milk and eggs and
cheese it's probably my favorite, and I think it's delicious.
(06:00):
And then if you want to go all Korean with
it with the douki and putting some green onions on it,
you go for it because it's even better. But I
love it. I don't eat it all the time because
it is a whole like endeavor. But I will give
this a seven. If you like hot things, go for it.
If you don't, don't do it. If you're let us intolerant,
(06:22):
don't do it. If you're gluten intolerant, don't do it.
But all that is yummy, then we have with that
same level. They did a Ramen trend that you add
peanut butter and ginger all too, and everybody's.
Speaker 5 (06:33):
Like, this is a like a uh pat tie. I
don't like peanut butter and savory foods, so I did
not like this at all. I give this a three.
But my partner would give it an eight.
Speaker 3 (06:46):
He really he loves it and he will try to
add it to everything, and I'm like, don't touch mine.
Speaker 5 (06:50):
I will kill you.
Speaker 3 (06:53):
But if you want to try this that you can
find this on social media as well. The gingerrale really
threw me off. I didn't know what was happening, but
people seem to really loved that. How did y'all talk
about this trend?
Speaker 4 (07:02):
A lot of these make me feel a little, but
I think they were I think, to be fair, I
think this was a lot of like, you know, at
the end of the year, when it's trends, we should
say goodbye to we had trends, we should say hello too.
I think it was part of that list. But also
I'm not I'm not judging. I'm not judging. I'm not
(07:22):
big on judging people for food. It's just when I
look at it, I'm like, oh, I would not like
any of this.
Speaker 1 (07:27):
Yeah, but because most of it is like sweets, and
I'm just not that into sweets.
Speaker 6 (07:33):
That's right.
Speaker 5 (07:34):
Yeah, those people I know, I know we make it,
take a bite and then I thrust, So we're actually
a good partner.
Speaker 1 (07:41):
Yeah.
Speaker 3 (07:43):
And then we have one that we have spread to
my partner family. They love it. They're addicted to it.
They share it with others. Which is like a frosted coffee.
But you use instant coffee with it, and there is
a name for it, and I can't remember it.
Speaker 5 (07:57):
Maybe uh thing, I don't know. Someone will have to
tell me.
Speaker 3 (08:02):
But essentially, you just froth instant coffee with water and
boiling water and some sugar or flavoring, and then after
you froth it really well and it's just like a
big foam. You add whatever creamer or milk you want
to it with lots of ice, and.
Speaker 5 (08:19):
There you go, and that's it, and everybody loves it.
Is delicious.
Speaker 3 (08:23):
It got us to buy more instant coffee because of it.
And so to the point, I'm like, I can't drink
this after two and I keep trying to.
Speaker 5 (08:32):
I gotta stop this.
Speaker 3 (08:33):
But it tastes an amazing like Starbucks whatever you know
drinks those sweet drinks.
Speaker 5 (08:38):
So do you ever need that? Then I'll let you
know what the dog So this is last year'strand and
I have stolen it.
Speaker 3 (08:56):
This black creator came on and taught us how to
make corn bread with the Jeffy cornbread with lots of
lots of butter and lots of lots of cream, and yes,
this is the one. Like I could just eat that
all day. And I actually took it around to like
friends giving. I actually made this.
Speaker 5 (09:14):
They ate it all. Is that good? Is that good?
Speaker 3 (09:19):
And then there's the Korean peanut butter cucumber salad. So
essentially there is a creator named Logan who is a
white dude who is just like he doesn't speak, but
all he does is Korean recipes essentially, and he gets
credited for that he doesn't try to take credit and
he gives like he gives credit to the Korean cultures
and how he actually speaks fluent Korean as well, and
(09:40):
like seems way more Korean than me. But like everybody's
loving him and his stuff and not recognizing what it is.
So it kind of was like, we get what you're doing,
but it can become quickly problematic if you're not careful.
But again, my partner, loving peanut butter and cucumbers, did
this and loved it, ate the entire bowl that he
(10:01):
made within the like one time when when sitting I.
Speaker 5 (10:04):
Don't like peanut butter. It really bothers me.
Speaker 3 (10:06):
It really bothers me, and most Asian people would I
would note that probably don't necessarily not like peanut butter,
but don't eat a lot of peanut butter. So like
that's kind of a foreign thing. I've discovered most people
who come to the US who are not from the
US are like, what is this? And it takes a
little time to get used to.
Speaker 5 (10:24):
That's it's not the.
Speaker 3 (10:25):
Way from me, but anyway, apparently love people loved it.
Next on the list was a Sojiu cocktail, which again
I'm made for Katie. Katie is just kind of like
my guinea pig. Apparently in some of these things, you
are too. But and I made the soju cocktail, which
is not new, which is not new, It.
Speaker 5 (10:40):
Is in Korea. It is based in Korea.
Speaker 3 (10:42):
They use their yogurts, if you know what I'm talking about,
yogurt drinks, and they mix it up with that and
a little bit of carbonation and it's a delightful cocktail
and it's not high alcohol, but it does a.
Speaker 5 (10:52):
Lot of sugar. You're not careful, but it's.
Speaker 3 (10:55):
Delicious and I will sip on it every now and again.
But yeah, so those are some of the trend that
I've tried. And I did not give it any readings
outside of the two, did I? Your readings are all
over so yeah, true, it's just good. So I will
tell you the things that I've mentioned. I would tell
you to try the ice cream, the bulldlock creamy version.
If you are not of all the things that I
told you you weren't, you don't need you can't be
(11:17):
the frosted coffee, the cornbread, and the sodiu cocktails if
you're of age, the peanut butter stuff I can do
with it, and there's so much more with the food obviously,
and they's just sharing of the recipes and I love
the fact that this is happening. We need to come back.
I think we did do an episode about cookbooks. Didn't
we about the storytelling cookbooks? Or was that something I
(11:40):
was thinking about and I didn't never do it.
Speaker 1 (11:43):
I don't think we ever did it. Oh man, we
talked about.
Speaker 3 (11:46):
It, okay, Yeah, because I feel like that's where like
some of the most amazing videos happen, and some of
the most successful and influential people come from cooking trends
or cooking videos. So I think we we need to
come back and talk about it a little more. I
kind of forgot about that one. There are so many
other trends and I just want to highlight a few
(12:07):
that I'm like, Yeah, I did this and I liked it,
including Korean makeup. There's a company called Tier tier that
originally released this stuff in Japan but is a Korean company.
Tier two went through a whole revolution essentially because they
offered about four colors for skin tones and they were
all very light skin so not surprisingly, and then after
(12:28):
being called out by several Black creators.
Speaker 5 (12:30):
They started expanding.
Speaker 3 (12:31):
Very quickly, very quickly, a little too much to the
fact that they could not get the exact tones. And
I will say even for myself, they were not exact tones.
Hard to try because again hard you can't tell just
by looking at it a computer, the filters and such.
Speaker 5 (12:47):
But I did buy a couple.
Speaker 2 (12:48):
And I really actually do like them.
Speaker 5 (12:50):
You just have to be careful.
Speaker 3 (12:52):
And the cushion foundation, I feel like, has been the
latest in the last two years. So if you know
anything about makeup, this is something different. It's based on
how much coverage youth.
Speaker 6 (13:05):
I don't know. I don't know.
Speaker 3 (13:06):
I had to bring my niece in at one point
and be like, tell me how to do my makeup
because I'm pretty sure this is not right.
Speaker 5 (13:11):
She helped a lot. She's a makeup artist, so she
helped a lot. Thank you. Shout out to her.
Speaker 3 (13:16):
Things that did not like in Korean skincare, Snell musin No,
why did I fall for this?
Speaker 5 (13:23):
Ain't he you were.
Speaker 1 (13:25):
Trying new things?
Speaker 5 (13:26):
I was.
Speaker 3 (13:27):
I was trying to This is why I think I
traumatized by that movie. Anyway, we'll come back to that.
I'm sure sunscreens there I do, I will give it
amazing conversation and that they're opening up the door and like, hey,
sunscreen is really.
Speaker 1 (13:43):
Good for you.
Speaker 5 (13:43):
You need it. Everybody needs it.
Speaker 3 (13:46):
Of course, that comes to the colorism that happens in
Korean culture that we need to talk about too, because
a lot of it has whitening. Yeah, no, thank you,
but they're trying to stay away from that. Of Olive
Young is a huge Korean company that has now read
internationally and people are loving them. I think they and
themselves are a trend. It is nice, like their stuff
(14:09):
is cheaper, but I don't know why, and I'm weary,
which is not good. But because you know, like it
shouldn't have to be costly. All that is say, don't
do the snow newsing.
Speaker 5 (14:21):
This's is zero on my scale. Yes, without whitener hair products, you.
Speaker 3 (14:25):
Know, I'll try to the rosemary oil. Maybe I just
didn't do it long enough and my hair's just super greasy.
It smelled nice, It smelled nice any but anyway, but
but the TikTok's the one who told me to do it,
and I don't know if I did it, but a
thing that I did do that I do not regret.
Speaker 5 (14:45):
And I love doggy crocs.
Speaker 3 (14:50):
I bought Peaches some crocs essentially, so they're essentially her
swimming shoes.
Speaker 5 (14:55):
Because I've talked about this before.
Speaker 3 (14:56):
I think where she gets her popads get do really
help badly.
Speaker 5 (15:01):
And she loves to swim so much.
Speaker 3 (15:02):
At the bottom of the pool, like there's a little
shallow in where she jumps off into the water and
it's scraped it up. It scraped up her paws really badly.
So she has to have shoes or she's bleeding. And
I don't whatever her. And so we took the like
a lot of hit and miss of trying to find socks.
I have videos of peaches and socks, Peaches in balloon shoes,
Peaches in like rain shoes, and now crocs, and y'all
(15:25):
they are the cutest thing in the world.
Speaker 5 (15:29):
Ten ten if you can find them.
Speaker 6 (15:34):
She hates them, but you gotta yes zero She would
give it a negative three, throw it to hell out
of ten, thank you very much.
Speaker 3 (15:51):
But yeah, so some of those stick doc trins. Okay,
I you got me, you got me, I will say.
I think my partner buys more so from TikTok shop
then Amazon. He doesn't buy a lot, but I'm like,
oh no, he bought me a fuzzy Highland cow because
I want one. I want a real one, which doesn't
(16:14):
make sense. I need to move to Scotland anyway. But
there's so many things.
Speaker 5 (16:21):
But there you go.
Speaker 3 (16:22):
Those are some of my ratings for the new year.
And with the new year coming, I'm sure even if
TikTok does get bad, which who knows at the point,
apparently the Supreme Court is gonna hear it, we'll see
what happens. I'm sure I'll find other forms of things
to tell me to buy things and how I need
to look better with these things, and I'm gonna be
sad after I purchase them.
Speaker 1 (16:44):
Happy New Year, Yeah, Happy new Year, that's the outlook.
Speaker 4 (16:48):
Yes, all right, Well listeners, do you agree with Samantha's ratings?
Speaker 1 (16:58):
Do you have other trends?
Speaker 5 (17:00):
Oh, you should have to do that.
Speaker 4 (17:02):
We should try out, or that we didn't talk about,
or I don't know that we just completely missed. Please
let us know. You can email us this stuff of
your mom stuff at heartmeeeda dot com. You can find
us on Blue Sky at bomb stuff podcasts, and on
Instagram and TikTok at Stuff I Never Told You. We're
also on YouTube, we have a tea public and we
(17:22):
have a book you could get wherever you get your books.
Thanks as always too, our super producer Christina, are executive
producer My and your contributor Joey.
Speaker 1 (17:29):
Thank you and thanks to you for listening Stuff I
Never Told You.
Speaker 4 (17:32):
Production by Heart Radio for our podcast from my Heart Radio,
you can check out the heart Radio app, Apple podcast,
or wherever you listen to your favorite show.
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