December 19, 2023 • 51 mins
Ellie and Scott are joined by actress, stand-up, writer, and director, Chelsea Peretti. Chelsea shares her love of slimy foods. She goes into why she started eating Nato, discusses the difficulties of being an “it girl” and shuns Scott for eating Hot Tamales in bed. Plus, Scott shares with Ellie his love of go karting as an adult.
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Episode Transcript
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Speaker 1 (00:10):
Welcome to the podcast Born to Love. I'm Ellie Kempher.
Speaker 2 (00:13):
And I'm Scott Ecker.
Speaker 3 (00:15):
This is our show. We do it every week.
Speaker 1 (00:17):
We have a guest come on and talk about something
anything in the world that they love. It's an uplifting, buoyant,
joyful podcast. We started off every week with an angel
singing the theme song. That's me, I'm the Angel. The
theme song is what you just heard?
Speaker 3 (00:33):
Scott, how are you? How is your week? What happened?
Speaker 4 (00:37):
Oh?
Speaker 2 (00:37):
My good lord, Ellie, I'm great. This is always one
of the best parts of my week. A peek behind
the curtain. We made Ellie sing the theme song three
times because I kept screwing it up, and you know what,
each one was better than the last. A great.
Speaker 1 (00:51):
I think we're gonna do a compilation. I don't know
if it's gonna be a blooper. I don't know if
it's gonna be bonus material. I don't know, but it's recorded.
I had my recording on the whole time. You know
it's it should be preserved for all eternity. They were
great songs.
Speaker 2 (01:05):
Absolutely, we would expect nothing last from our Chelsea Paretti episode.
We have a very, very funny actress. I'm sure all
of you know are Chelsea Paretti. She's gonna be joining
us a little bit later to talk about her love
of slimy foods. But before that, Ellie, can I share
something that I discovered I loved this week. Something I
had never done before.
Speaker 1 (01:25):
Something you didn't know you loved because you had never
done it before.
Speaker 2 (01:28):
I had never done it before. If you asked me, Scott,
would you love this thing? I would say, well, maybe
I have no desire to try. What go karting adult
go karting super fast in this like arena type indoor thing.
(01:49):
The carts were electric so that it could be indoor.
There weren't gasoline fumes. The carts go like, I don't know,
thirty five to forty miles an hour. I was sort
of arm twisted into doing it by my son. He
was like, Dad, we gotta go. I went expecting to
have a leisurely, little bumper car type experience around the track.
(02:15):
We showed up and they're like no, no, no, no no, no,
adults go on their own kids. We couldn't even do
it with our kids. We watched the kids. It was cute.
They were in their little cars. Yeah, and they're like,
these are the grown up cars, and Ellie, they looked
like in race cars and that's how they felt. It
(02:35):
was insane. I had to put on a helmet. There
were all kinds of safety protocols were well, the helmet
was one, seat belts and they had the big barriers
so that when you crash, and there were crashes, but
they were okay. Everybody was okay. It's important for me
(02:57):
to say that have you ever been GoCar? Do you
have any idea what this is like?
Speaker 1 (03:02):
Let me expose my ignorance of this subject. Not only
have I never been go karting, although that was you
as of last last week, you hadn't go karting? Ste Yes,
like a crazy admission of ignorance.
Speaker 2 (03:14):
Well, now I'm the world's greatest expert.
Speaker 3 (03:16):
What's it but the other?
Speaker 1 (03:17):
But this is what is really going to blow some
of our go karters away. Again, my just like lack
of knowledge here. What's the difference between go karting and
bumper cars?
Speaker 2 (03:28):
Sure, so, bumper cars are in like it's a free
for all, right, and they the point is to just
smash against each other and have fun. Go karts are
like little mini amateur race cars and you go down
a track, a super twisty turny track, and then you
try to win the race. And the first ITA ran
two races. The first race, we were the first ones.
(03:49):
There was just with me and my wife and I
was like, oh, this is fun, and I will tell
you the first half of it. I was terrified. Yeah,
I was like, I am afraid, and I was like
I internalized myself. I was like, Scott, this is just
not you. You're an indoor kid. You're not supposed to
be driving this car this fast. My wife was like
just a bat out of hell. Right. But then something
(04:11):
happened as I became one with the cart, as I
could really feel the speed deep in my bones, and specifically,
as I mastered, and I will use that word, mastered
those hairpin turns so that I was screaching around the
corners right, because you got to take them fast, but
(04:31):
not too fast you crash. I really got into it.
And for the second race, it was me, my wife
and ten other people, ten other adults, all of whom
seemed to be regular racers. They had their own gear,
Like you know how at a bowling alley, some people
are just there for fun. And then there's like the
league players. These people seem to be regularly gokard, And
(04:57):
it brought out a sort of primal fire in me
that I can't remember experiencing recently. It's just like that
son of a pa Yep bumped me and almost smashed
me into the wall. All I want to do is
number one, defeat him, but also I want to smash him,
(05:22):
which I didn't do.
Speaker 1 (05:24):
No, and I'm glad you didn't. And I'm glad you
exercised a strength.
Speaker 3 (05:27):
Scott.
Speaker 1 (05:27):
What I don't understand about this story, which is like
I am envious that you discovered there's so little in life.
Speaker 3 (05:34):
That I love.
Speaker 1 (05:35):
No, I'm kidding that I discover as a new love.
It's always the same. It's finding delight in the things
that already exist for me, but looking at them a
new way.
Speaker 3 (05:44):
That's what I found.
Speaker 1 (05:46):
So to discover a new interest entirely is enviable. And
my further question to you, it was a child's birthday party?
Speaker 3 (05:55):
Is that what you said?
Speaker 2 (05:56):
My son wanted to go for his birthday. He had
been with some other kid, had a party at the
go kart place. Yeah, and then all he wanted for
his birthday was to go go karting with us, so
we were like, okay, fine, and then I found this,
this beast inside of me, this speed demon that just
wanted to get out right right right.
Speaker 3 (06:16):
I thought you knew the other ten adults.
Speaker 2 (06:18):
No, no, no, no, no, no, no, Ellie, they were strangers.
We were the interlopers. It was regulars and the two
of us, my wife and myself and Ellie. I came in.
Speaker 1 (06:31):
Third, buried the lead. Hello, I should say you buried the.
Speaker 2 (06:38):
Third, buried the competition is what I buried, Rash. I
think there's a great deal of luck involved. There must be,
because they were all better than I was. But I
enjoyed the hell out of it. And it took me about,
I don't know, five minutes after the first race to
be like, hey, he we should organize like a party
(06:59):
for the grown ups.
Speaker 1 (07:00):
Yes, so well, what a great outlet for tension release,
a stress reliever, as you said, I guess, a place
to channel any rage that you didn't even know you had,
locking the beast within you.
Speaker 3 (07:13):
Scott, I am looking up. I'm on the East coast.
I'm looking up go.
Speaker 1 (07:17):
Kirt please that I'll never go to, but I'll know
exist Scott.
Speaker 3 (07:23):
What a wonder love you discovered this week. I'm so happy.
Speaker 1 (07:29):
I'm happy for both of us in fact, because we
get to chat with the very funny, very charismatic Chelsea Paretti.
Chelsea Parretti, if I can sum it up, comedy powerhouse. Okay,
this woman is an actress. She's a stand up comedian,
a writer, a podcaster, and now a director. Chelsea starred
(07:53):
as Gina in the hit sitcom Brooklyn nine to nine.
Before that, she was an award winning writer for Park
and Recreation. She wrote for a Saturday Night Live, and
now she is making her directorial debut with the new
comedy First Time Female Director, which comes out this spring.
Speaker 3 (08:13):
Also, her podcast, call Chelsea Parretti.
Speaker 1 (08:16):
Just relaunched right here in the family on the Big
Money Players Network. So I am so excited to chat
with this woman because I just think she is so funny.
Speaker 2 (08:27):
One of the funniest people pound for pound. Super excited
to chat with her.
Speaker 1 (08:31):
She's going to talk with us about her love of
slimy foods, which I truly could not be looking more
forward to this conversation. So when we come back, we'll
be here with a very lovely Chelsea Parretti.
Speaker 3 (08:56):
Guys, we are here with Chelsea Parretti. Chelsea High.
Speaker 4 (09:00):
Hello, I need to redo that. I need to redo
that I didn't sound cool. Hey, how are you?
Speaker 1 (09:11):
Let's be real do it right now? Okay, guys, we
are here with Chelsea Peretti.
Speaker 4 (09:17):
Chelsea Hi. Hey, how's it going?
Speaker 1 (09:24):
Chelsea is if you haven't already realized, the coolest guests
that we've had on the show yet.
Speaker 3 (09:28):
So we are so happy.
Speaker 4 (09:29):
To have her. Yeah, wow, Yeah, I mean I hear
it a lot, but this it means a lot. It
always feels good.
Speaker 1 (09:40):
Chelsea is here today to talk about many things, how
she got to be so cool, what coolness means to her,
but also her love of slimy foods.
Speaker 4 (09:50):
Yeah, it's kind of like a hybrid conversation of like
what it's like to be an it girl and slimmy
tout the classic into punch is.
Speaker 3 (10:01):
That lundy punch.
Speaker 1 (10:04):
We've talked about foods before, and we were talking about
this just like right before we started.
Speaker 4 (10:08):
Yeah, because it.
Speaker 3 (10:09):
Is Sometimes you think, okay, well, what do I love? Well?
Is it a hobby? Is it like a person?
Speaker 4 (10:13):
I mean, the first things that come to mind, you're
gonna say dogs. Here es say pasta. In your case,
you're gonna say running a healthy thing that's good for you.
In my case it's carbonara, you know. And then you
go coffee. Sure, I'm obsessed with coffee. But how do
you dig deeper? How do you do people refreshing content
(10:34):
on your passions? Well, you think about what did I
eat yesterday? I ate n too. This is a Japanese
thing that is sort of I believe even within Japan,
can be controversial in terms of people's palates, but is
popular there. I got it because it's supposed to be
good for cholesterol. Now I have high cholesterol. Something I'm
(10:57):
guessing as a runner, you do.
Speaker 3 (10:59):
Not have my Cholesterol's okay for now, all right.
Speaker 4 (11:04):
I appreciate your humble kind of approach to cholesterol comparison.
Speaker 3 (11:09):
Yeah, looking a brag about my low cholesterol. All right.
Speaker 4 (11:12):
So I tried it, but it was not you know,
it was kind of bland, and you know, it's a
slimy food. It's fermented. I believe it's soybeans fermented in
hay from what I read. And it was kind of bland.
But I was like, okay, I get the allure in
(11:32):
certain way, but then I went on TikTok. It had
to be probably one thirty in the morning, and I
watched for like an hour tiktoks of people eating nat too,
and largely one girl eating it who's obsessed and has
become viral. I think for eating it, oh wow, for preparation.
She was putting different things in it to make it
have all these yumbie flavors. The next day, I couldn't
(11:56):
even wait. I had it for breakfast. I put in
sliced up kimchi, I put and sestme oil and soy sauce.
Speaker 1 (12:03):
Oh my gosh, when I tell you it was dlash
yep yep, and the sliminess.
Speaker 4 (12:11):
As I was just kind of reading a little in
a panic before this podcast. Yeah, yeah, what am I
talking about? Why Why am I on a zoom talking
about slimy foods?
Speaker 3 (12:28):
You had to do some serious research. Yeah, I understand,
I understand.
Speaker 4 (12:34):
I gotta get substantive. I gotta have a why you
know purpose?
Speaker 2 (12:39):
Yep?
Speaker 4 (12:39):
Hello, yeah, yeah, what's my calling? So what I found
is that I think slimy foods in general, which I
have recently taken a real liking to, are good for cholesterol.
Speaker 1 (12:53):
Well that is something I would never I mean, and
when I also was reading about slimy foods ahead time,
I didn't want to come up just like a total
idiot ignorant of alzheimy foods. And that was not something
that I came across in my own research that simy
foods do help with cholesterol often.
Speaker 3 (13:08):
What do you now? Too often? We're not making a
blanket statement.
Speaker 4 (13:13):
No, often we wouldn't. No, you're responsible and no no.
Speaker 3 (13:17):
No no no no no no no.
Speaker 1 (13:18):
Everyone needs to think through this for him or her
or theirselves. But one thing I want to ask you
is watching the TikTok. What was it about it that
inspired like you had tried the am I saying, right,
not too n too.
Speaker 2 (13:31):
I don't know.
Speaker 4 (13:31):
It's this is the blind leading the blind. But I
believe it is NATO, the white leading the white. But yeah,
it is it is, I think NATO, and I since
I was young, if someone eats anything and they make
it look really good, it could be a bullet dog.
I don't want to try that dog. And I think
(13:52):
I've always believed that there's people who just make food
look amazing. Yes, certain friends of mine, if they're eating
something it always looks a little more scrumptious. Yeah, someone
else is eating.
Speaker 3 (14:04):
Have you found also? And Scott, I feel like I
am talking a lot.
Speaker 2 (14:09):
No, no, No, I'm enjoying. I'm enjoying all, Honestly. The
one thing that I'm weighed down by I I as
soon as you said that it was soybeans fermented in hay.
I've been hung up on apparently my own ignorance as
to how fermentation works, because I always thought in order
to ferment something you'd need to like put it in
a barrel or something. But apparently you can just put
(14:31):
it in hay.
Speaker 4 (14:33):
Maybe you do, I mean, hay could fit in a barrel.
Speaker 1 (14:36):
Well, what I imagine when you said the hey was that
it was wet hay, Like.
Speaker 4 (14:42):
I have to defend hey for a second. Yep, don't bark,
don't bark.
Speaker 2 (14:50):
Don't bark.
Speaker 1 (14:50):
We have the audience, we have no missmama, as if
on cue.
Speaker 2 (14:58):
Your dog waited just long enough so that you knew
the disobedience was was conscious. It was a choice, right, Yep.
Speaker 4 (15:06):
I felt my power for a second and then it
was just he let me feel it in this silent
pause and then boom, boom, powerless again.
Speaker 3 (15:18):
Back to the Hay.
Speaker 4 (15:19):
So what I was going to say in defense of
Hay also the name of my forthcoming novel about a
farmer who's accused of bearing bodies and Hay, No, no,
not even I don't stand by that. I don't stand
by that even so. No, I don't mean horrible. I
(15:41):
just think it's not that good of a joke. So
I don't stand by my riff on that the novel.
Riff I would say to cut it. But I like
people to see that even geniuses fail, you know.
Speaker 1 (15:53):
Even cool people are sometimes sometimes in little moments, not
not as cool.
Speaker 3 (15:59):
Just girls, I grow second.
Speaker 4 (16:01):
Girl girls struggle too. Okay, No, but to me, I
think that Hey sounds good. The taste of Hay to
meet conjures a smoky earthiness, which is what it does
taste like. And you know, you know Macha has that
kind of flavor as well, and you know, to varying
degrees and whatever.
Speaker 3 (16:19):
Do you want to know something about Macha Macha? See Scott?
Speaker 1 (16:24):
Okay, oh, Chelsea, you should have some background, Scott. And
I'm not saying this as a disc Scott.
Speaker 2 (16:30):
I'm not saying this as a disc Go ahead. I'm
expecting a disc We all know, Scott.
Speaker 3 (16:36):
What describe your palette if I.
Speaker 4 (16:38):
Want to take a stab at it? Yeah, buttered noodles?
Speaker 2 (16:42):
Oh is that your kind of go to? That's a
very good guest, Chelsea, someone who's in no no, no no.
I understand you. Did you peg me as an unadventurous type.
I wouldn't necessarily just well, I would just say something
like taco bell or Jerido's.
Speaker 1 (16:59):
Okay, Dorita, I know, I love this, Scout was like,
I enjoy spice.
Speaker 2 (17:04):
Unhealthy food like junk, like just trans fat as a
food is typically my diet.
Speaker 3 (17:13):
I Scott, it's funny you said Dorito's.
Speaker 1 (17:16):
It's the first thing that came to mind when describing
his I think Dorito's. I think hot. It's like the
flavor blasted gold.
Speaker 2 (17:25):
Flavor blasted goldfish I preferred to do.
Speaker 4 (17:28):
That's interesting. So it's not that he's against flavor, right,
but he likes it to be synthetic flavors.
Speaker 2 (17:36):
Tough for sure.
Speaker 3 (17:37):
Yeah, yeah, yeah.
Speaker 2 (17:38):
The cholesterol is not something I'm worried about, but probably
he should be. Guys, tell us what mac is, Ellie.
Speaker 3 (17:48):
Well, that's exactly, is Scott.
Speaker 1 (17:50):
That's exactly what I was going to bring up first
of all, two things, actually three things, because.
Speaker 3 (17:55):
This is I wrote down.
Speaker 1 (17:56):
I wrote down a list of things I wanted to
talk about from earlier. That's a that was a grocery
list at the top. That wasn't all the things I
have to talk about. But one is macha.
Speaker 4 (18:04):
I want to hear the grocery list.
Speaker 1 (18:06):
Well, the grocery list is going to be I mean you, guys,
when I tell you there is literally white bread on this.
Speaker 3 (18:12):
That is so funny.
Speaker 1 (18:13):
It's crossed out because I got it, but it's white
bread on this.
Speaker 3 (18:16):
It's so funny.
Speaker 1 (18:17):
I always buy a whole weet bread, and yet in
the example of my grocery list there's white bread on it.
Speaker 3 (18:22):
It's just funny. I don't usually get white bread. Okay anyway,
but I'm viral. I'm out of. I am out of.
Speaker 4 (18:32):
It's funny white bread.
Speaker 1 (18:40):
But I have lost my mind. But I want to
tell you three things. The first one is I've never
had macha. I don't know what it tastes like. You've
described it as both earthy and smoky.
Speaker 4 (18:54):
Yeah, and sometimes it has like a sea, an oceanic
that's when I tap out. Sometimes it has a bit
of a ocean favor to it.
Speaker 1 (19:04):
I feel it is much it's much as different from Nato.
Speaker 2 (19:09):
Right, I still don't know what machia is much the green.
It's a tea, okay, all right, all right, okay.
Speaker 1 (19:17):
And I have to think that when you get a Starbucks,
I do think they sweeten it, right, it's not just straight.
Speaker 4 (19:23):
I mean at Starbucks, I'm sure.
Speaker 3 (19:25):
Yeah, yeah, there's something I added to that.
Speaker 1 (19:28):
So macha was one thing I've never had it, and
I'm telling you that. The second one was when you
said sometimes your friends you have friends who cook food
or prepare food in a way that makes you is
it almost envious?
Speaker 4 (19:41):
Well, usually they would share it. I feel like it's
just appetized.
Speaker 1 (19:47):
Oh oh, I see, because I have friends who eat
they chew in a way, and I know that's a
disorder where like you can't stand the sound of people chewing.
Speaker 3 (19:56):
That's not I have that. What is it called.
Speaker 4 (20:00):
I think it's called mesophonia.
Speaker 3 (20:02):
And so what happens to you, It's just like.
Speaker 4 (20:04):
If someone is chewing gum or something near me on
a in a car. I hear every and it's almost
all I can think about, Like imagine if a loud
clock was ticking and you were in a silent room.
That's how it feels if someone's chewing gum and I'm
just in a normal environment.
Speaker 2 (20:26):
My wife, my wife just discovered that she has this
like two weeks ago. Yes, her doctor told her about it,
and it was like the scales falling from our eyes,
because she gets very angry at me for eating in
bed sometimes, and that's just a quorum she gets really
in keeping with what we know about Scott, she really
(20:48):
really hates it when I eat hot Tomali's in bed.
Speaker 4 (20:53):
That's pretty fair. And the hot Tomali's are a chewing very.
Speaker 3 (21:00):
Sure, there's no with so much saliva, just like.
Speaker 4 (21:03):
Yeah, there's no escaping that too.
Speaker 1 (21:06):
Wait, do you anyone else think it's insane that Vanessa
Scott's whye just was diagnosed with this two weeks ago
and Chelsea you have it?
Speaker 4 (21:14):
Well, I mean I didn't even know it's diagnosable. I
just self diagnosed from googling. But oh, I have been
disgusted by chewing sounds for a long time, and it's like,
here's what I do my coping mechanism. You can tell
this to your wife. I don't know, Well, it depends
if she likes hot tomali's. But basically I have to
join oh or I have to eat the tamali so
(21:35):
that I don't focus on the other person's. I hear
it in my own head and it helps me tin
it out. But the weird part is some people they're
chewing like my dog. I don't care if I hear
him too cute mm hm. So I don't know what
that's about. That's for another therapy session at another time.
But yeah, I think it is real.
Speaker 1 (21:56):
I believe that it's real. I know people who have
it or say that they have it. But we got
on this whole chewing, you know subject the sensational chooing
sujet because stop, because.
Speaker 4 (22:12):
Literally what do I do? I can't want to do
a podcast with this dog.
Speaker 1 (22:16):
You just have to, you know what it's like, notice
the distraction and be okay with it.
Speaker 4 (22:21):
Should we all meditate?
Speaker 2 (22:23):
Yeah, we have to start barking ourselves so that we
don't hear.
Speaker 1 (22:27):
I've noticed that you claim you dug deep, you came
up with slimy foods, You claim to love slimmy foods.
Speaker 3 (22:34):
What else is there?
Speaker 4 (22:37):
So my original slimy food palate the most obvious one
is an over easy egg. I since very young, I
loved dipping the bread in the egg yolk with salt.
Great for high cholesterol, great habit building for someone whose
family is protaigh cholesterol. So that was my earliest. Then
(22:59):
there was this place in Oakland that was a sushi boat.
It was these little boats that go around my dad.
My parents were divorced. My dad took me there for dinner.
We'd have dinner once a week. God, that sounds so
sad now that I say it out loud. Again, it was,
but it was a different time.
Speaker 3 (23:17):
It was a different time.
Speaker 4 (23:19):
So one of the things that would go around was
these little oysters that had mis and a little scallion
and something orange. I'm not sure what it was, a
little bit of that on it and some sort of sauce.
And my brother and my dad were just slurping these
oysters down, and to me, I'm like young, I was
four years younger, and I was like, oh, oysters. I
don't know, but they made it look so good that
(23:40):
I wanted to try it, and eventually I did and
I loved it.
Speaker 3 (23:44):
Oh see that is I've.
Speaker 4 (23:47):
Never had what no wonder you guys didn't gravitate towards
slimy me. You're like eating white bread and nachos, and
I'm like slimy foods, Am I right? And you're like
dial tone, We're like the.
Speaker 3 (24:04):
Aliens to Earth. We're like, what is this thing?
Speaker 2 (24:07):
How is it possible, Elie, that you've never had an oyster.
Speaker 1 (24:11):
It's not that I haven't been in situations, of course,
get that second, thank you that you haven't been offered oyster.
Speaker 3 (24:20):
I've been offered. I mean it's almost a nightly event.
Speaker 1 (24:26):
But I never say yes because of what you said,
which is like, I don't you don't chew them, right,
you just swallow them.
Speaker 4 (24:32):
Whole, You kind of lightly chew them. I'm sure different
people do different things.
Speaker 1 (24:37):
But having said that, I'm not against slimy foods, but
I don't I've never had an oyster because I I
guess I like the chewing part.
Speaker 4 (24:44):
Well, now I'm getting scared of oysters because there's been
because of I think climate change. There's these weird bacteria
that grow in them that have killed some people.
Speaker 1 (24:52):
Yes, oh well right, well do you ever wonder, speaking
of times being different back then, whenever I'm like, okay,
all of the things that we're feeding kids all of the
things that are putting in our own bodies. It's just so,
unless you're at the farmer's market or growing your own food,
you have to put a certain amount of trust in
Like I don't know corporations, but back then we were
eat there was even Wasn't there even less regulation then?
(25:13):
So I guess what I'm saying is you just got
to hope for the best.
Speaker 4 (25:19):
This may be taking it even further off topic, but
I always render, like in medieval times, if I sat
it down today at a medieval banquet I time traveled,
would the fruit and vegetables be so much better because
there's no gmo? Maybe the soil was better, less depleted.
I don't know. What would be Yes, amazing and way
(25:41):
better than anything I've ever tasted. And what would be
absolutely disgusting?
Speaker 2 (25:46):
I think most of it would be absolutely disgusting.
Speaker 4 (25:49):
Right, you're a Dorrito's man.
Speaker 2 (25:51):
True, that's true. And I'm just talking about in general,
because all they have is with what's it with whatever
is within KRT distance?
Speaker 4 (26:01):
Yeah, the bounty alert. It's called farm to table.
Speaker 1 (26:03):
Yeah.
Speaker 2 (26:04):
Yeah, but you don't have like an orange depending on
where you are, let me google that.
Speaker 1 (26:10):
Yeah, And while you're googling that, because that's exactly my question.
When we're having oranges and red peppers and things that
aren't grown like that would not normally be available to me,
is my body like ready to handle all of these
different foods from all around the country.
Speaker 4 (26:27):
You mean, like world if like you're asking, basically, would
you get indigestion if you time traveled?
Speaker 1 (26:32):
That's that's exactly what I want to know. And it's
taken us a while to get me back, but you got.
Speaker 4 (26:41):
Scott, Scott, I found the answer. What's I mean that
the first result? It could be complete lot, But the
sweet orange citrus synenesis that we know of today appeared
only in the fifteenth century and it was not found
in cookery before the sixteenth century. So beware when you
(27:01):
read the word orange and medieval text, it always refers
to the bitter orange.
Speaker 2 (27:05):
O the mark. I'm just saying that there's less variety
because the bounty of the earth was more limited wherever
you were, Like they weren't shipping stuff spices, they were
literally like wars so that people could get cinnamon. Right.
(27:25):
That's that's how awful the food was.
Speaker 3 (27:29):
That's my point.
Speaker 1 (27:30):
Are our bodies like I know that cavemen and medieval
men did not and women did not live as long.
But what I'm asking is, are our bodies meant to
like take in foods from all over the world.
Speaker 3 (27:43):
In one stomach. Do you see what I'm saying?
Speaker 4 (27:46):
Or are they just kind of worked out all right?
Speaker 2 (27:48):
I think it's worked. But if you transported a medieval king,
see this is the real This is the I'm less
interested in going back in time. I would like to
go back in time and pull like Henry the Eighth
to today and feed him like anything, because I think
he would be astonished by I think he would be like,
(28:10):
this is the greatest let's I've ever tasted.
Speaker 4 (28:14):
We all know what you want to feed him. It's
the silent doritos that was lurking in your sense.
Speaker 2 (28:20):
It's the system. It's the flavor blasted goldfish. Henry the
Aid eats flavor blasted goldfish. It changes his life or
gives him explosive diarrhea, one of those two.
Speaker 4 (28:33):
Let me ask you this, Scott, are you a cool
ranch boy or are you a nacho cheese man.
Speaker 2 (28:43):
I mean, it's Sophie's choice. But if I gotta choose,
I'll go nacho cheese. Cool ranch. That's a fun that's
a fun diversion from time to time. Why, Chelsea, you're
a cool ranch girl.
Speaker 4 (28:54):
Cool ranch blows nacho cheese out of the water.
Speaker 1 (28:58):
My cool ranch is like a different thing. It's like
a different organism. It's it's I don't even consider it.
Speaker 2 (29:04):
Aly, I'm gonna just hold you see to the fire
on this. Have you ever had a jarrito?
Speaker 4 (29:09):
Oh?
Speaker 3 (29:09):
Yes, I have?
Speaker 4 (29:10):
Or are you just eaten white bread out of a
bag after your twenty mile runs?
Speaker 1 (29:18):
You know how, all you people you're all white bread.
Speaker 2 (29:22):
I think that we've uncovered a truth about Ellie, that
she's secretly suspicious that we should not be eating a
variety of foods. Yes, she's so frantic raid that, despite
you know how, the countless tuxedoed waiters bringing her trays
of oysters, she's yet to take the plunge.
Speaker 1 (29:42):
I'm like it started in Saint Louis, where I grew up,
and I'm like, they don't have We're nowhere near the
sea or oysters only in the ocean.
Speaker 2 (29:49):
I think. So that's a good example. Though the King
of Whatever's never had an oyster. They wouldn't be transported.
Speaker 3 (29:55):
Yeah, so I started that.
Speaker 1 (29:56):
I was so suspicious of anything that was like trucked
in from more more than five miles away.
Speaker 3 (30:01):
And now only in my.
Speaker 1 (30:03):
Fifth decade am I saying I don't think I don't
think we should be eating a variety.
Speaker 4 (30:08):
It's oh my gosh, this is the worst platform to
the worst. What do you call it to share that
you want to ban international food?
Speaker 2 (30:20):
I just think it's you're a local war.
Speaker 4 (30:23):
I mean that actually is like the whole eat local thing.
Speaker 3 (30:26):
Yeah, I guess it is. I guess it is.
Speaker 4 (30:28):
So you've got your people.
Speaker 2 (30:29):
But it's not like to help the earth. It's because
you think your stomach's not ready for it.
Speaker 3 (30:34):
It's not yet ready.
Speaker 4 (30:47):
I'm waving a tiny spoon to alert you to another
slimy food that I recently became obsessed with is okrah.
Now I have only had okra in a sort of
narrow kind of preparation. But what I did was I
cut the stems off and the skinniest part off. This
(31:11):
was like a recipe I adapted from online, and then
I rubbed the okra dry, put olive oil and salt
and grilled it. And it was absolutely amazing phenomenal.
Speaker 1 (31:23):
That sounds everyone will think, oh, she's lying again to me.
That sounds I mean that me, you don't lie, but
I knew it was you.
Speaker 3 (31:32):
You know, Okay, good? That sounds delicious to me.
Speaker 1 (31:35):
But my question is did grilling it take away any
of the sliminess?
Speaker 2 (31:41):
Yeah?
Speaker 4 (31:42):
I think it does. And also then I then, because
I was so into it, I was like buying okra
because it's it's also not always in season fresh okra whatever, right,
So then I was doing the same prep but roasting
it in the oven also delicious.
Speaker 1 (31:56):
That anything that you rose, I will love on love roast.
Speaker 3 (32:03):
I love roasting.
Speaker 4 (32:05):
I love roasting to anything. And this is the kind
of commonality we have been searching, We've been dancing around it.
It was, be honest, the three of us at a table,
we wouldn't know what to do with each other.
Speaker 1 (32:23):
Scout's over there, Molly, I'm sending back all the oysters.
Speaker 4 (32:28):
You have a crustless single slice of white bread that
you're gumming. You're gumming on.
Speaker 1 (32:36):
And you with your slimy foods just slithering all over you.
Speaker 4 (32:39):
I mean, white bread honestly is kind of slimy, Like
I was making my child these whitebread sandwiches, and then
I tried it. I'm like, oh my gosh, the whitebread
just turns to like gummy it does slimy goo. So
we have even more in common than we first at
first blush okay, now I've made a list. Okay, so oysters,
I say, nato okra egg yolks. Now. Also, as a kid,
(33:04):
my mom used to use the book Joy of Cooking
and we would make tapioca pudding.
Speaker 3 (33:12):
Have you had that?
Speaker 4 (33:12):
That's white?
Speaker 3 (33:16):
Fis my bill? I love tapioka, I like pudding.
Speaker 4 (33:20):
I love tapioga. Now, the homemade from Joy of Cooking
is vastly different from tapioca pudding that you buy at
a store, because that tapioca pudding is more in texture,
similar to like a heavy vanilla pudding, Whereas when you
make it out of the Joy of Cooking, you're whipping
egg whites and you're folding it in, so it's very
(33:42):
like fluffy and interest and we would put mandarin orange
segments on it and eat it. It's like warm, fluffy vanilla.
It's so good.
Speaker 3 (33:53):
We're getting to why you love slimy food.
Speaker 4 (33:55):
So d yes, so chia pudding I'm also a fan
of yes, very slimy. I like pudding mushrooms. Now mushrooms
I've gotten into lately even more. What I'll say is
I do not like a bland, slimy mushroom, which is
what I think a lot of people are turned off
by with mushrooms. But if you're putting garlic, you're putting
white wine, you might even put a little dill in there,
(34:18):
you're putting a splash of some kind of vinegar or lemon.
It's good, delicious. Okay, tartar, beef, tartar, tuna, tartar. I
love as long as it's got enough tang, enough little flavor, salt,
boba boba tea slimy, I love it.
Speaker 1 (34:38):
It's very You don't like it, it's very slimy. I
don't love it, Scott.
Speaker 2 (34:42):
My wife loves it. I don't know. It just seems
like a fun drink. Is there a more fun?
Speaker 4 (34:47):
It feels like your wife should be on the show Ironlate.
You're relate.
Speaker 1 (34:59):
She doesn't like hearing her husband.
Speaker 4 (35:01):
Yeah, this phantom wife. I'm really I'm really connecting to Okay,
snails escargo, I like, never had it? Are you kidding me?
Speaker 1 (35:15):
I'm not kidding because I haven't had oysters or es
cargo white bread. I am not an adventurous I do
not fly around.
Speaker 3 (35:28):
No, I just haven't had escargo before around.
Speaker 4 (35:31):
Hold on, now, I'm getting some weird elitist kind of
barbs thrown at me because I eat international food.
Speaker 1 (35:39):
No, no, a little bit, no no, no, no, no,
I have had the I've never wanted to try a cargo,
I believe you.
Speaker 3 (35:53):
But what is it? Tell me how it tastes?
Speaker 4 (35:55):
Garlic is so I'm a huge garlic aficionado. One of
these things, it's about what's put on them, like mushrooms,
you know, snails. It's it's when you put garlic and
butter on a snail and then you put it with bread.
It's incredible and it's served very hot, so it's really
it's almost like you're eating garlic bread. The snail is immaterial.
Speaker 3 (36:18):
Yeah, yep.
Speaker 4 (36:20):
Okay, raw scallop sushi with yu Zoo sauce on it.
Speaker 3 (36:26):
Yes, I love a raw I've never had.
Speaker 2 (36:30):
A raw scallop, frost scallop.
Speaker 4 (36:33):
Okay. Light chi also kind of slimy. I love the
texture of light chi as well as the flavors. Some
people say leech.
Speaker 3 (36:40):
I never knew how to say it.
Speaker 4 (36:42):
It might be leech.
Speaker 2 (36:43):
I think I've only ever had that in a martini.
Isn't that a thing? Yeah?
Speaker 4 (36:47):
That sounds about right, Scott, sounds good. I don't drink anymore,
butl yes.
Speaker 1 (36:57):
With the white bread cock.
Speaker 4 (37:07):
Yep, only two more on the list.
Speaker 2 (37:10):
Oh, but you saved the best two for last, right?
Speaker 4 (37:13):
Not really? Honestly, probably probably the worst for last because
they're not specifically slimy. They're more a little maybe gelatinous. Oh,
Mochi and Tochu totally.
Speaker 3 (37:32):
I love mochi good.
Speaker 1 (37:34):
And so and tofu so. I see what you're saying.
They're not exactly slimy. They're chewy, right, Yeah.
Speaker 4 (37:40):
I kind of snuck them onto the list at the end,
just to give it a little extrass I understand.
Speaker 3 (37:46):
Here's what I want to say.
Speaker 1 (37:48):
I thought you were going to talk mostly about NATO,
and then when you as you listed your food I realized,
oh my gosh, there's all sorts of slimy foods that
I like. I love a steed mushroom, for example. With
all of that, I I'm eager to go deeper into
my slimy food journey. Leave the white bread behind. But
thank you for sharing your love with us, Chelsea. And
(38:12):
also I want to know if you have a few
minutes to play a game with us called love It
or Loathe It?
Speaker 3 (38:17):
Yeah, when we come back, we're going to play that game.
Speaker 1 (38:23):
We are back with it girl, Chelsea Bready, and she
has agreed to play a game with us that we
like to play called love It or Loath It? So, Chelsea,
these are just items, subjects, things that we are going
to mention to you, and you can tell us if
you love the.
Speaker 3 (38:39):
Thing or loath the thing.
Speaker 1 (38:41):
No grey area, no middle ground, just you have to
love it wholeheartedly or reject it with all your heart.
Speaker 4 (38:47):
All right.
Speaker 1 (38:48):
The first item, love it or loathe it?
Speaker 3 (38:51):
Ice cream trucks.
Speaker 4 (38:54):
I'm going to say love it. I have to as
the kid in me.
Speaker 2 (38:57):
Yeah, that song, those songs pevlovan? Is that the word?
I love that ice cream song? You got to brush
out every time you hear it.
Speaker 1 (39:05):
Do you find though, as you get older it's getting
creepier and creepier. I don't think it's changing.
Speaker 4 (39:10):
Well, I mean, I was told to have an unequivocable
ice cream truck. But the truth of the matter is
As a parent, you're like, you know, you have to
get ice cream if there is an ice cream truck,
you know, So it's kind of annoying, but you know,
as a kid, it's magical.
Speaker 3 (39:29):
Right.
Speaker 1 (39:29):
Yeah, well you're I like that you're choosing to go
the you know, childlike path on this subject.
Speaker 3 (39:35):
You choose to embrace it.
Speaker 2 (39:36):
Yeah, get it your kid, Chelsea love it or loads it,
shoes off, households, hate it loads instant.
Speaker 3 (39:47):
Have to carve.
Speaker 4 (39:48):
Out that I hate it with white American because culturally
it is a big part of a lot of cultures.
But yeah, honestly, it's just like I do understand it.
See once again, I have to dig in. I do
understand it. And like when I had my child, it
(40:08):
really made more sense because babies are crawling all over
the place, Like, oh yeah, why would we walk all
over put it in. It does make sense. It's just
a kind of a hassle.
Speaker 3 (40:17):
Yep.
Speaker 4 (40:17):
And then when I go to other people's house, it's like,
what if you don't have a pedicure out, you know,
blah blah blah. But also it's like their dog will
be walking around. I'm like, your dog is not wearing shoes?
And socks, and that dog is tracking in god knows what.
But then some people came to clean their dog's feet.
It's a whole I mean, it's a whole Wikipedia entry.
(40:38):
My answer here.
Speaker 1 (40:39):
Yep, we've given you an impossible task that you can
only love or loath when we all know in our
hearts there's shades of gray, and I appreciate your nuance.
Speaker 4 (40:49):
Thank you.
Speaker 1 (40:50):
It's I have I share those the feelings you have
about shoes off households.
Speaker 3 (40:54):
I asked people to take off those shoes in my house.
But it's a clem.
Speaker 4 (40:57):
It's listen, it's the right thing. It's correct.
Speaker 2 (41:03):
Ellie asks me able to take off her shoes.
Speaker 3 (41:07):
Love it, yeah, yea, love it or loathe it? Venmo loath.
Speaker 4 (41:16):
I do not use any of those type of things.
I don't trust them. I just I'm not like big
into a lot of technology, Like I don't want a
Nest system. I don't want what's the one that your
the ring system. I don't want really any of it.
And that's that's what was funny to me about people
(41:36):
getting outraged about AI. I'm like, you already have a
Nest system in your home, Like you already have like
there should be outrage at every turn.
Speaker 3 (41:45):
Oh, that's exactly right.
Speaker 2 (41:48):
Yeah, so you're specifically concerned about the about the digital thermostat.
No I can like, I don't know essential computer.
Speaker 4 (41:59):
Driving Scott cars.
Speaker 2 (42:03):
No, no, no, no, I'm not. I tend to agree with you.
I think I'm just that. What amuses me is that
NEST is the sticking point because all it does.
Speaker 4 (42:11):
Is because I don't want someone else to be able
to turn my head. Yeah, they hack into the mainframe
all of a sudden, it's one hundred degrees.
Speaker 2 (42:19):
It's like boiling the frog. Yeah right, they're just like
some some nefarious hackers keeps turning slowly boiling.
Speaker 4 (42:28):
That's my worst nightma.
Speaker 3 (42:29):
But that's the thing. It's like, what if they can
see if they can control that, what else? I don't
have NEST.
Speaker 1 (42:34):
I never will and for that reason, it's but but Venmo,
what do you do then?
Speaker 3 (42:40):
When you owe someone money? Do you do you pay
them cash?
Speaker 4 (42:42):
I pay them cash, I pay them check, I wire
the money if I Scott, how about repet your guests?
Damn seriously, why don't you call this game? Laugh at
your feelings? I just don't. I have a great mistrust
(43:07):
of all these.
Speaker 3 (43:07):
Things, they're with you and then some.
Speaker 2 (43:10):
Thank you all right, welcome Chelsea, you loathe Venmo totally
on board with that. Let me ask you this loving
or load that vell Crow love it?
Speaker 4 (43:23):
It's handy. Yeah, anyone who you know has a small child,
You're like, wow, Velcrow shoes amazing. But also just like
who created it? It's such it's such a clever invention.
Speaker 2 (43:35):
NASA did right, did they?
Speaker 3 (43:37):
Oh?
Speaker 4 (43:37):
Did they?
Speaker 2 (43:39):
That takes out?
Speaker 3 (43:40):
Yeah, that makes that make perfect sense if they did it.
But that also it is so what is it?
Speaker 1 (43:45):
It's like a bunch of loops on one side and
then it's fuzz on the other.
Speaker 3 (43:49):
I guess right, and when on I'm thinking.
Speaker 4 (43:51):
About it, and then they stick together? Can do you know?
Speaker 1 (43:54):
I was reading about how nobody is teaching their kids.
I'm included in this how to type their shoes because
I know, because I don't have the patience.
Speaker 2 (44:04):
What to people? What does that mean? I mean they're
just learning later because they need to learning.
Speaker 1 (44:08):
Later, because adults are doing everything for our children now,
you know, so they don't have independence anyway, it's a
different problem.
Speaker 3 (44:14):
But velcroz, that's.
Speaker 4 (44:16):
On my to do list the same.
Speaker 3 (44:18):
But I mean.
Speaker 4 (44:21):
Everything shoes. It's like these barks that are just like
just reminding you I've got the capacity I.
Speaker 3 (44:39):
Can if I want. Okay, Chelsea, love it or loath it?
Going to the doctor.
Speaker 4 (44:47):
My dog going to the doctor. Loathe it? And guess what?
Why is everything on the West side in LA? It's like,
I don't are there no doctors that are open minded
to any other geography? Like do they all live in
Malibu in the Palisades, Like let's let's let's like develop
l a a little better.
Speaker 1 (45:08):
Why is I have I found? Are there any downtown?
I found the same thing when I lived there there.
I was always going to Santa Monica.
Speaker 4 (45:14):
It's just too West Side oriented.
Speaker 3 (45:18):
Yeah, healthful.
Speaker 2 (45:20):
But you're a big medical docuseries fan, is that right? Right?
So the medical community is interesting, but you know, being
subjected to it yourself, that's just that's the roads.
Speaker 4 (45:31):
That's that's not a discrepancy, Scott. It actually fully checks out.
I love medical docuseries and I want a front row
seat to the medical community.
Speaker 3 (45:41):
Yep, anyway backyard, Yeah that makes more sense.
Speaker 4 (45:44):
Yeah, And also like the whole like LA medical scene,
Like I'm on a weight list for a kind of cologists. Oh,
come on, like everything everything in that life is like
I'm on the list, but in the wrong way. I'm
on the weight lift now for an girl that is
a tough, bitter pill with the swallow. I'm trying to
(46:06):
get in and they're like, I'm sorry, we just are
at capacity. It's like, please look inside my vagina.
Speaker 1 (46:14):
Yeah, somebody to help take up peap just look. It
takes five it takes two minutes, it takes three minutes.
And it's an it and it's one of.
Speaker 4 (46:27):
The krem Dela cre Crem.
Speaker 3 (46:30):
It's the girl.
Speaker 1 (46:31):
Everything in l again, I'm talking like I have any
authority on the matter. I don't live there anymore, but
it is it's very list oriented. And also it's like, well,
although I could say the same thing maybe about New York,
because I have a great like, what do you call
the person who's just the general practitioner, the person who
you go to a checkup?
Speaker 3 (46:48):
Is that an internist.
Speaker 4 (46:50):
General practitioner, care physician, diarrhea CA.
Speaker 3 (46:54):
Yeah, diarrhea care.
Speaker 1 (46:56):
My diarrhea care physician is the best, Okay, Chelsea.
Speaker 2 (47:01):
Yes, last one, final one. We did save the best
for last. Chelsea. You're not gonna believe this one love
it or low that the forest.
Speaker 4 (47:17):
The actual just any actual forest area. I love it.
I'm such a forest girl. And the whole climate change
it's my second climate change mentioned. But your fires are
heartbreaking because you know, to me, the woods are somewhere
that feels safe. Yeah. So I don't know, I'm getting
(47:40):
I have to get I don't know what to get into.
The short answer is love the forest. And also there's
the whole concept of forest bathing that like there's actually
like a scientific response that your body has to the
highly oxygenated air in a forest. Okay, Scott, I've got
(48:02):
a forest. I love forest, just like like this.
Speaker 3 (48:09):
I do too.
Speaker 4 (48:10):
I do too.
Speaker 3 (48:11):
It's a rule, but I I listen.
Speaker 1 (48:15):
And it's interesting because some people, I was going to say,
who doesn't love the forest? I know many people who
do it. They don't like camping, they don't like, they
don't like, you know, being out in the way city people,
city folk, and as a Manhattanite, you might have thought
I was one of those.
Speaker 4 (48:30):
But you sound like you're from England.
Speaker 3 (48:37):
That's like, that's like every whatever.
Speaker 1 (48:42):
I have the forest sometimes, but uh, you pat you
you won the game.
Speaker 3 (48:48):
Chelsea, you won. Every answer was correct. Wonderful job.
Speaker 1 (48:52):
Congratulations, Chelsea, thank you for taking any time to talk
with us today. I wanted to ask you, are there
any projects you want to promote right now?
Speaker 4 (49:01):
Yeah? Well, you know my podcast has come up, right,
So what's funny is I do something on my podcast
called a food test where I ask callers. I list
foods okay, and I go is it good or bad?
And it's rapid fire and they're supposed to say, and
then I tell them if they're right or they're wrong.
So it's funny. And I use sound effects, so like
(49:24):
in this podcast, I keep wanting to hit my soundboard,
you know, and when we land on a particularly provocative answer,
there's a jackpot sound effect. Yeah, so I'm it's weird.
It's like, parenthetically, I'm hearing all these sound effects during
our conversation. How I would score it, yeah, exactly. As
an all tour.
Speaker 1 (49:46):
What will be interesting is when you tune back in
like in two weeks and suddenly there are all these
We've completely stolen and my entire arsenal, your entire arsenal,
and you're like, suddenly all the love are loathes it
our only food, and we're like, was that public domain?
Speaker 4 (50:03):
Sorry? Listen nor Your way of being is much more peaceful.
I think mine is a bit chaotic, so it's it's
an acquired taste like Nato, you know, Full Circle exactly
and my movie that I directed, Look for that on
the horizon.
Speaker 3 (50:23):
I can't wait for that. Chelsea.
Speaker 1 (50:25):
Thank you so much for being on our show and
for talking about slimmy foods. We are huge fans, so
thank you for being our.
Speaker 4 (50:31):
Guests likewise, and thanks for having me and you know,
keep me updated on what you're willing to try in
the future.
Speaker 3 (50:37):
Yes, I will, and Scott will.
Speaker 4 (50:39):
Scott, and I'm not exaggerating. I will always think of
you when I eat Dorito's and white bread.
Speaker 2 (50:47):
Thank you.
Speaker 1 (50:49):
That's something I'll always carry in my arm.
Speaker 2 (50:55):
Thanks for listening to Born to Love. We'll be back
next week with brand new things that we love.
Speaker 3 (51:00):
We want to hear from you.
Speaker 1 (51:01):
Leave us a review in Apple Podcasts and tell us
what you love. We might even ask one of our
guests in an upcoming love it or Load it.
Speaker 2 (51:10):
Born to Love is hosted and created by Ellie Kemper
and Scott Ecker.
Speaker 1 (51:13):
Our executive producer is Aaron Coffman. Our producers are Shina
Ozaki and Zoe Danklab.
Speaker 2 (51:18):
Born to Love is part of Will Ferrell's Big Money
Players Network in collaboration with iHeart Podcasts. Special thanks to
Hans Sonny.
Speaker 3 (51:25):
Rachel Kaplan and Adrianna Cassiano
Speaker 2 (51:28):
Michael Fails, Alex Kral and Baheed Frazier
Welcome to the podcast Born to Love. I'm Ellie Kempher.
Speaker 2 (00:13):
And I'm Scott Ecker.
Speaker 3 (00:15):
This is our show. We do it every week.
Speaker 1 (00:17):
We have a guest come on and talk about something
anything in the world that they love. It's an uplifting, buoyant,
joyful podcast. We started off every week with an angel
singing the theme song. That's me, I'm the Angel. The
theme song is what you just heard?
Speaker 3 (00:33):
Scott, how are you? How is your week? What happened?
Speaker 4 (00:37):
Oh?
Speaker 2 (00:37):
My good lord, Ellie, I'm great. This is always one
of the best parts of my week. A peek behind
the curtain. We made Ellie sing the theme song three
times because I kept screwing it up, and you know what,
each one was better than the last. A great.
Speaker 1 (00:51):
I think we're gonna do a compilation. I don't know
if it's gonna be a blooper. I don't know if
it's gonna be bonus material. I don't know, but it's recorded.
I had my recording on the whole time. You know
it's it should be preserved for all eternity. They were
great songs.
Speaker 2 (01:05):
Absolutely, we would expect nothing last from our Chelsea Paretti episode.
We have a very, very funny actress. I'm sure all
of you know are Chelsea Paretti. She's gonna be joining
us a little bit later to talk about her love
of slimy foods. But before that, Ellie, can I share
something that I discovered I loved this week. Something I
had never done before.
Speaker 1 (01:25):
Something you didn't know you loved because you had never
done it before.
Speaker 2 (01:28):
I had never done it before. If you asked me, Scott,
would you love this thing? I would say, well, maybe
I have no desire to try. What go karting adult
go karting super fast in this like arena type indoor thing.
(01:49):
The carts were electric so that it could be indoor.
There weren't gasoline fumes. The carts go like, I don't know,
thirty five to forty miles an hour. I was sort
of arm twisted into doing it by my son. He
was like, Dad, we gotta go. I went expecting to
have a leisurely, little bumper car type experience around the track.
(02:15):
We showed up and they're like no, no, no, no no, no,
adults go on their own kids. We couldn't even do
it with our kids. We watched the kids. It was cute.
They were in their little cars. Yeah, and they're like,
these are the grown up cars, and Ellie, they looked
like in race cars and that's how they felt. It
(02:35):
was insane. I had to put on a helmet. There
were all kinds of safety protocols were well, the helmet
was one, seat belts and they had the big barriers
so that when you crash, and there were crashes, but
they were okay. Everybody was okay. It's important for me
(02:57):
to say that have you ever been GoCar? Do you
have any idea what this is like?
Speaker 1 (03:02):
Let me expose my ignorance of this subject. Not only
have I never been go karting, although that was you
as of last last week, you hadn't go karting? Ste Yes,
like a crazy admission of ignorance.
Speaker 2 (03:14):
Well, now I'm the world's greatest expert.
Speaker 3 (03:16):
What's it but the other?
Speaker 1 (03:17):
But this is what is really going to blow some
of our go karters away. Again, my just like lack
of knowledge here. What's the difference between go karting and
bumper cars?
Speaker 2 (03:28):
Sure, so, bumper cars are in like it's a free
for all, right, and they the point is to just
smash against each other and have fun. Go karts are
like little mini amateur race cars and you go down
a track, a super twisty turny track, and then you
try to win the race. And the first ITA ran
two races. The first race, we were the first ones.
(03:49):
There was just with me and my wife and I
was like, oh, this is fun, and I will tell
you the first half of it. I was terrified. Yeah,
I was like, I am afraid, and I was like
I internalized myself. I was like, Scott, this is just
not you. You're an indoor kid. You're not supposed to
be driving this car this fast. My wife was like
just a bat out of hell. Right. But then something
(04:11):
happened as I became one with the cart, as I
could really feel the speed deep in my bones, and specifically,
as I mastered, and I will use that word, mastered
those hairpin turns so that I was screaching around the
corners right, because you got to take them fast, but
(04:31):
not too fast you crash. I really got into it.
And for the second race, it was me, my wife
and ten other people, ten other adults, all of whom
seemed to be regular racers. They had their own gear,
Like you know how at a bowling alley, some people
are just there for fun. And then there's like the
league players. These people seem to be regularly gokard, And
(04:57):
it brought out a sort of primal fire in me
that I can't remember experiencing recently. It's just like that
son of a pa Yep bumped me and almost smashed
me into the wall. All I want to do is
number one, defeat him, but also I want to smash him,
(05:22):
which I didn't do.
Speaker 1 (05:24):
No, and I'm glad you didn't. And I'm glad you
exercised a strength.
Speaker 3 (05:27):
Scott.
Speaker 1 (05:27):
What I don't understand about this story, which is like
I am envious that you discovered there's so little in life.
Speaker 3 (05:34):
That I love.
Speaker 1 (05:35):
No, I'm kidding that I discover as a new love.
It's always the same. It's finding delight in the things
that already exist for me, but looking at them a
new way.
Speaker 3 (05:44):
That's what I found.
Speaker 1 (05:46):
So to discover a new interest entirely is enviable. And
my further question to you, it was a child's birthday party?
Speaker 3 (05:55):
Is that what you said?
Speaker 2 (05:56):
My son wanted to go for his birthday. He had
been with some other kid, had a party at the
go kart place. Yeah, and then all he wanted for
his birthday was to go go karting with us, so
we were like, okay, fine, and then I found this,
this beast inside of me, this speed demon that just
wanted to get out right right right.
Speaker 3 (06:16):
I thought you knew the other ten adults.
Speaker 2 (06:18):
No, no, no, no, no, no, no, Ellie, they were strangers.
We were the interlopers. It was regulars and the two
of us, my wife and myself and Ellie. I came in.
Speaker 1 (06:31):
Third, buried the lead. Hello, I should say you buried the.
Speaker 2 (06:38):
Third, buried the competition is what I buried, Rash. I
think there's a great deal of luck involved. There must be,
because they were all better than I was. But I
enjoyed the hell out of it. And it took me about,
I don't know, five minutes after the first race to
be like, hey, he we should organize like a party
(06:59):
for the grown ups.
Speaker 1 (07:00):
Yes, so well, what a great outlet for tension release,
a stress reliever, as you said, I guess, a place
to channel any rage that you didn't even know you had,
locking the beast within you.
Speaker 3 (07:13):
Scott, I am looking up. I'm on the East coast.
I'm looking up go.
Speaker 1 (07:17):
Kirt please that I'll never go to, but I'll know
exist Scott.
Speaker 3 (07:23):
What a wonder love you discovered this week. I'm so happy.
Speaker 1 (07:29):
I'm happy for both of us in fact, because we
get to chat with the very funny, very charismatic Chelsea Paretti.
Chelsea Parretti, if I can sum it up, comedy powerhouse. Okay,
this woman is an actress. She's a stand up comedian,
a writer, a podcaster, and now a director. Chelsea starred
(07:53):
as Gina in the hit sitcom Brooklyn nine to nine.
Before that, she was an award winning writer for Park
and Recreation. She wrote for a Saturday Night Live, and
now she is making her directorial debut with the new
comedy First Time Female Director, which comes out this spring.
Speaker 3 (08:13):
Also, her podcast, call Chelsea Parretti.
Speaker 1 (08:16):
Just relaunched right here in the family on the Big
Money Players Network. So I am so excited to chat
with this woman because I just think she is so funny.
Speaker 2 (08:27):
One of the funniest people pound for pound. Super excited
to chat with her.
Speaker 1 (08:31):
She's going to talk with us about her love of
slimy foods, which I truly could not be looking more
forward to this conversation. So when we come back, we'll
be here with a very lovely Chelsea Parretti.
Speaker 3 (08:56):
Guys, we are here with Chelsea Parretti. Chelsea High.
Speaker 4 (09:00):
Hello, I need to redo that. I need to redo
that I didn't sound cool. Hey, how are you?
Speaker 1 (09:11):
Let's be real do it right now? Okay, guys, we
are here with Chelsea Peretti.
Speaker 4 (09:17):
Chelsea Hi. Hey, how's it going?
Speaker 1 (09:24):
Chelsea is if you haven't already realized, the coolest guests
that we've had on the show yet.
Speaker 3 (09:28):
So we are so happy.
Speaker 4 (09:29):
To have her. Yeah, wow, Yeah, I mean I hear
it a lot, but this it means a lot. It
always feels good.
Speaker 1 (09:40):
Chelsea is here today to talk about many things, how
she got to be so cool, what coolness means to her,
but also her love of slimy foods.
Speaker 4 (09:50):
Yeah, it's kind of like a hybrid conversation of like
what it's like to be an it girl and slimmy
tout the classic into punch is.
Speaker 3 (10:01):
That lundy punch.
Speaker 1 (10:04):
We've talked about foods before, and we were talking about
this just like right before we started.
Speaker 4 (10:08):
Yeah, because it.
Speaker 3 (10:09):
Is Sometimes you think, okay, well, what do I love? Well?
Is it a hobby? Is it like a person?
Speaker 4 (10:13):
I mean, the first things that come to mind, you're
gonna say dogs. Here es say pasta. In your case,
you're gonna say running a healthy thing that's good for you.
In my case it's carbonara, you know. And then you
go coffee. Sure, I'm obsessed with coffee. But how do
you dig deeper? How do you do people refreshing content
(10:34):
on your passions? Well, you think about what did I
eat yesterday? I ate n too. This is a Japanese
thing that is sort of I believe even within Japan,
can be controversial in terms of people's palates, but is
popular there. I got it because it's supposed to be
good for cholesterol. Now I have high cholesterol. Something I'm
(10:57):
guessing as a runner, you do.
Speaker 3 (10:59):
Not have my Cholesterol's okay for now, all right.
Speaker 4 (11:04):
I appreciate your humble kind of approach to cholesterol comparison.
Speaker 3 (11:09):
Yeah, looking a brag about my low cholesterol. All right.
Speaker 4 (11:12):
So I tried it, but it was not you know,
it was kind of bland, and you know, it's a
slimy food. It's fermented. I believe it's soybeans fermented in
hay from what I read. And it was kind of bland.
But I was like, okay, I get the allure in
(11:32):
certain way, but then I went on TikTok. It had
to be probably one thirty in the morning, and I
watched for like an hour tiktoks of people eating nat too,
and largely one girl eating it who's obsessed and has
become viral. I think for eating it, oh wow, for preparation.
She was putting different things in it to make it
have all these yumbie flavors. The next day, I couldn't
(11:56):
even wait. I had it for breakfast. I put in
sliced up kimchi, I put and sestme oil and soy sauce.
Speaker 1 (12:03):
Oh my gosh, when I tell you it was dlash
yep yep, and the sliminess.
Speaker 4 (12:11):
As I was just kind of reading a little in
a panic before this podcast. Yeah, yeah, what am I
talking about? Why Why am I on a zoom talking
about slimy foods?
Speaker 3 (12:28):
You had to do some serious research. Yeah, I understand,
I understand.
Speaker 4 (12:34):
I gotta get substantive. I gotta have a why you
know purpose?
Speaker 2 (12:39):
Yep?
Speaker 4 (12:39):
Hello, yeah, yeah, what's my calling? So what I found
is that I think slimy foods in general, which I
have recently taken a real liking to, are good for cholesterol.
Speaker 1 (12:53):
Well that is something I would never I mean, and
when I also was reading about slimy foods ahead time,
I didn't want to come up just like a total
idiot ignorant of alzheimy foods. And that was not something
that I came across in my own research that simy
foods do help with cholesterol often.
Speaker 3 (13:08):
What do you now? Too often? We're not making a
blanket statement.
Speaker 4 (13:13):
No, often we wouldn't. No, you're responsible and no no.
Speaker 3 (13:17):
No no no no no no no.
Speaker 1 (13:18):
Everyone needs to think through this for him or her
or theirselves. But one thing I want to ask you
is watching the TikTok. What was it about it that
inspired like you had tried the am I saying, right,
not too n too.
Speaker 2 (13:31):
I don't know.
Speaker 4 (13:31):
It's this is the blind leading the blind. But I
believe it is NATO, the white leading the white. But yeah,
it is it is, I think NATO, and I since
I was young, if someone eats anything and they make
it look really good, it could be a bullet dog.
I don't want to try that dog. And I think
(13:52):
I've always believed that there's people who just make food
look amazing. Yes, certain friends of mine, if they're eating
something it always looks a little more scrumptious. Yeah, someone
else is eating.
Speaker 3 (14:04):
Have you found also? And Scott, I feel like I
am talking a lot.
Speaker 2 (14:09):
No, no, No, I'm enjoying. I'm enjoying all, Honestly. The
one thing that I'm weighed down by I I as
soon as you said that it was soybeans fermented in hay.
I've been hung up on apparently my own ignorance as
to how fermentation works, because I always thought in order
to ferment something you'd need to like put it in
a barrel or something. But apparently you can just put
(14:31):
it in hay.
Speaker 4 (14:33):
Maybe you do, I mean, hay could fit in a barrel.
Speaker 1 (14:36):
Well, what I imagine when you said the hey was that
it was wet hay, Like.
Speaker 4 (14:42):
I have to defend hey for a second. Yep, don't bark,
don't bark.
Speaker 2 (14:50):
Don't bark.
Speaker 1 (14:50):
We have the audience, we have no missmama, as if
on cue.
Speaker 2 (14:58):
Your dog waited just long enough so that you knew
the disobedience was was conscious. It was a choice, right, Yep.
Speaker 4 (15:06):
I felt my power for a second and then it
was just he let me feel it in this silent
pause and then boom, boom, powerless again.
Speaker 3 (15:18):
Back to the Hay.
Speaker 4 (15:19):
So what I was going to say in defense of
Hay also the name of my forthcoming novel about a
farmer who's accused of bearing bodies and Hay, No, no,
not even I don't stand by that. I don't stand
by that even so. No, I don't mean horrible. I
(15:41):
just think it's not that good of a joke. So
I don't stand by my riff on that the novel.
Riff I would say to cut it. But I like
people to see that even geniuses fail, you know.
Speaker 1 (15:53):
Even cool people are sometimes sometimes in little moments, not
not as cool.
Speaker 3 (15:59):
Just girls, I grow second.
Speaker 4 (16:01):
Girl girls struggle too. Okay, No, but to me, I
think that Hey sounds good. The taste of Hay to
meet conjures a smoky earthiness, which is what it does
taste like. And you know, you know Macha has that
kind of flavor as well, and you know, to varying
degrees and whatever.
Speaker 3 (16:19):
Do you want to know something about Macha Macha? See Scott?
Speaker 1 (16:24):
Okay, oh, Chelsea, you should have some background, Scott. And
I'm not saying this as a disc Scott.
Speaker 2 (16:30):
I'm not saying this as a disc Go ahead. I'm
expecting a disc We all know, Scott.
Speaker 3 (16:36):
What describe your palette if I.
Speaker 4 (16:38):
Want to take a stab at it? Yeah, buttered noodles?
Speaker 2 (16:42):
Oh is that your kind of go to? That's a
very good guest, Chelsea, someone who's in no no, no no.
I understand you. Did you peg me as an unadventurous type.
I wouldn't necessarily just well, I would just say something
like taco bell or Jerido's.
Speaker 1 (16:59):
Okay, Dorita, I know, I love this, Scout was like,
I enjoy spice.
Speaker 2 (17:04):
Unhealthy food like junk, like just trans fat as a
food is typically my diet.
Speaker 3 (17:13):
I Scott, it's funny you said Dorito's.
Speaker 1 (17:16):
It's the first thing that came to mind when describing
his I think Dorito's. I think hot. It's like the
flavor blasted gold.
Speaker 2 (17:25):
Flavor blasted goldfish I preferred to do.
Speaker 4 (17:28):
That's interesting. So it's not that he's against flavor, right,
but he likes it to be synthetic flavors.
Speaker 2 (17:36):
Tough for sure.
Speaker 3 (17:37):
Yeah, yeah, yeah.
Speaker 2 (17:38):
The cholesterol is not something I'm worried about, but probably
he should be. Guys, tell us what mac is, Ellie.
Speaker 3 (17:48):
Well, that's exactly, is Scott.
Speaker 1 (17:50):
That's exactly what I was going to bring up first
of all, two things, actually three things, because.
Speaker 3 (17:55):
This is I wrote down.
Speaker 1 (17:56):
I wrote down a list of things I wanted to
talk about from earlier. That's a that was a grocery
list at the top. That wasn't all the things I
have to talk about. But one is macha.
Speaker 4 (18:04):
I want to hear the grocery list.
Speaker 1 (18:06):
Well, the grocery list is going to be I mean you, guys,
when I tell you there is literally white bread on this.
Speaker 3 (18:12):
That is so funny.
Speaker 1 (18:13):
It's crossed out because I got it, but it's white
bread on this.
Speaker 3 (18:16):
It's so funny.
Speaker 1 (18:17):
I always buy a whole weet bread, and yet in
the example of my grocery list there's white bread on it.
Speaker 3 (18:22):
It's just funny. I don't usually get white bread. Okay anyway,
but I'm viral. I'm out of. I am out of.
Speaker 4 (18:32):
It's funny white bread.
Speaker 1 (18:40):
But I have lost my mind. But I want to
tell you three things. The first one is I've never
had macha. I don't know what it tastes like. You've
described it as both earthy and smoky.
Speaker 4 (18:54):
Yeah, and sometimes it has like a sea, an oceanic
that's when I tap out. Sometimes it has a bit
of a ocean favor to it.
Speaker 1 (19:04):
I feel it is much it's much as different from Nato.
Speaker 2 (19:09):
Right, I still don't know what machia is much the green.
It's a tea, okay, all right, all right, okay.
Speaker 1 (19:17):
And I have to think that when you get a Starbucks,
I do think they sweeten it, right, it's not just straight.
Speaker 4 (19:23):
I mean at Starbucks, I'm sure.
Speaker 3 (19:25):
Yeah, yeah, there's something I added to that.
Speaker 1 (19:28):
So macha was one thing I've never had it, and
I'm telling you that. The second one was when you
said sometimes your friends you have friends who cook food
or prepare food in a way that makes you is
it almost envious?
Speaker 4 (19:41):
Well, usually they would share it. I feel like it's
just appetized.
Speaker 1 (19:47):
Oh oh, I see, because I have friends who eat
they chew in a way, and I know that's a
disorder where like you can't stand the sound of people chewing.
Speaker 3 (19:56):
That's not I have that. What is it called.
Speaker 4 (20:00):
I think it's called mesophonia.
Speaker 3 (20:02):
And so what happens to you, It's just like.
Speaker 4 (20:04):
If someone is chewing gum or something near me on
a in a car. I hear every and it's almost
all I can think about, Like imagine if a loud
clock was ticking and you were in a silent room.
That's how it feels if someone's chewing gum and I'm
just in a normal environment.
Speaker 2 (20:26):
My wife, my wife just discovered that she has this
like two weeks ago. Yes, her doctor told her about it,
and it was like the scales falling from our eyes,
because she gets very angry at me for eating in
bed sometimes, and that's just a quorum she gets really
in keeping with what we know about Scott, she really
(20:48):
really hates it when I eat hot Tomali's in bed.
Speaker 4 (20:53):
That's pretty fair. And the hot Tomali's are a chewing very.
Speaker 3 (21:00):
Sure, there's no with so much saliva, just like.
Speaker 4 (21:03):
Yeah, there's no escaping that too.
Speaker 1 (21:06):
Wait, do you anyone else think it's insane that Vanessa
Scott's whye just was diagnosed with this two weeks ago
and Chelsea you have it?
Speaker 4 (21:14):
Well, I mean I didn't even know it's diagnosable. I
just self diagnosed from googling. But oh, I have been
disgusted by chewing sounds for a long time, and it's like,
here's what I do my coping mechanism. You can tell
this to your wife. I don't know, Well, it depends
if she likes hot tomali's. But basically I have to
join oh or I have to eat the tamali so
(21:35):
that I don't focus on the other person's. I hear
it in my own head and it helps me tin
it out. But the weird part is some people they're
chewing like my dog. I don't care if I hear
him too cute mm hm. So I don't know what
that's about. That's for another therapy session at another time.
But yeah, I think it is real.
Speaker 1 (21:56):
I believe that it's real. I know people who have
it or say that they have it. But we got
on this whole chewing, you know subject the sensational chooing
sujet because stop, because.
Speaker 4 (22:12):
Literally what do I do? I can't want to do
a podcast with this dog.
Speaker 1 (22:16):
You just have to, you know what it's like, notice
the distraction and be okay with it.
Speaker 4 (22:21):
Should we all meditate?
Speaker 2 (22:23):
Yeah, we have to start barking ourselves so that we
don't hear.
Speaker 1 (22:27):
I've noticed that you claim you dug deep, you came
up with slimy foods, You claim to love slimmy foods.
Speaker 3 (22:34):
What else is there?
Speaker 4 (22:37):
So my original slimy food palate the most obvious one
is an over easy egg. I since very young, I
loved dipping the bread in the egg yolk with salt.
Great for high cholesterol, great habit building for someone whose
family is protaigh cholesterol. So that was my earliest. Then
(22:59):
there was this place in Oakland that was a sushi boat.
It was these little boats that go around my dad.
My parents were divorced. My dad took me there for dinner.
We'd have dinner once a week. God, that sounds so
sad now that I say it out loud. Again, it was,
but it was a different time.
Speaker 3 (23:17):
It was a different time.
Speaker 4 (23:19):
So one of the things that would go around was
these little oysters that had mis and a little scallion
and something orange. I'm not sure what it was, a
little bit of that on it and some sort of sauce.
And my brother and my dad were just slurping these
oysters down, and to me, I'm like young, I was
four years younger, and I was like, oh, oysters. I
don't know, but they made it look so good that
(23:40):
I wanted to try it, and eventually I did and
I loved it.
Speaker 3 (23:44):
Oh see that is I've.
Speaker 4 (23:47):
Never had what no wonder you guys didn't gravitate towards
slimy me. You're like eating white bread and nachos, and
I'm like slimy foods, Am I right? And you're like
dial tone, We're like the.
Speaker 3 (24:04):
Aliens to Earth. We're like, what is this thing?
Speaker 2 (24:07):
How is it possible, Elie, that you've never had an oyster.
Speaker 1 (24:11):
It's not that I haven't been in situations, of course,
get that second, thank you that you haven't been offered oyster.
Speaker 3 (24:20):
I've been offered. I mean it's almost a nightly event.
Speaker 1 (24:26):
But I never say yes because of what you said,
which is like, I don't you don't chew them, right,
you just swallow them.
Speaker 4 (24:32):
Whole, You kind of lightly chew them. I'm sure different
people do different things.
Speaker 1 (24:37):
But having said that, I'm not against slimy foods, but
I don't I've never had an oyster because I I
guess I like the chewing part.
Speaker 4 (24:44):
Well, now I'm getting scared of oysters because there's been
because of I think climate change. There's these weird bacteria
that grow in them that have killed some people.
Speaker 1 (24:52):
Yes, oh well right, well do you ever wonder, speaking
of times being different back then, whenever I'm like, okay,
all of the things that we're feeding kids all of the
things that are putting in our own bodies. It's just so,
unless you're at the farmer's market or growing your own food,
you have to put a certain amount of trust in
Like I don't know corporations, but back then we were
eat there was even Wasn't there even less regulation then?
(25:13):
So I guess what I'm saying is you just got
to hope for the best.
Speaker 4 (25:19):
This may be taking it even further off topic, but
I always render, like in medieval times, if I sat
it down today at a medieval banquet I time traveled,
would the fruit and vegetables be so much better because
there's no gmo? Maybe the soil was better, less depleted.
I don't know. What would be Yes, amazing and way
(25:41):
better than anything I've ever tasted. And what would be
absolutely disgusting?
Speaker 2 (25:46):
I think most of it would be absolutely disgusting.
Speaker 4 (25:49):
Right, you're a Dorrito's man.
Speaker 2 (25:51):
True, that's true. And I'm just talking about in general,
because all they have is with what's it with whatever
is within KRT distance?
Speaker 4 (26:01):
Yeah, the bounty alert. It's called farm to table.
Speaker 1 (26:03):
Yeah.
Speaker 2 (26:04):
Yeah, but you don't have like an orange depending on
where you are, let me google that.
Speaker 1 (26:10):
Yeah, And while you're googling that, because that's exactly my question.
When we're having oranges and red peppers and things that
aren't grown like that would not normally be available to me,
is my body like ready to handle all of these
different foods from all around the country.
Speaker 4 (26:27):
You mean, like world if like you're asking, basically, would
you get indigestion if you time traveled?
Speaker 1 (26:32):
That's that's exactly what I want to know. And it's
taken us a while to get me back, but you got.
Speaker 4 (26:41):
Scott, Scott, I found the answer. What's I mean that
the first result? It could be complete lot, But the
sweet orange citrus synenesis that we know of today appeared
only in the fifteenth century and it was not found
in cookery before the sixteenth century. So beware when you
(27:01):
read the word orange and medieval text, it always refers
to the bitter orange.
Speaker 2 (27:05):
O the mark. I'm just saying that there's less variety
because the bounty of the earth was more limited wherever
you were, Like they weren't shipping stuff spices, they were
literally like wars so that people could get cinnamon. Right.
(27:25):
That's that's how awful the food was.
Speaker 3 (27:29):
That's my point.
Speaker 1 (27:30):
Are our bodies like I know that cavemen and medieval
men did not and women did not live as long.
But what I'm asking is, are our bodies meant to
like take in foods from all over the world.
Speaker 3 (27:43):
In one stomach. Do you see what I'm saying?
Speaker 4 (27:46):
Or are they just kind of worked out all right?
Speaker 2 (27:48):
I think it's worked. But if you transported a medieval king,
see this is the real This is the I'm less
interested in going back in time. I would like to
go back in time and pull like Henry the Eighth
to today and feed him like anything, because I think
he would be astonished by I think he would be like,
(28:10):
this is the greatest let's I've ever tasted.
Speaker 4 (28:14):
We all know what you want to feed him. It's
the silent doritos that was lurking in your sense.
Speaker 2 (28:20):
It's the system. It's the flavor blasted goldfish. Henry the
Aid eats flavor blasted goldfish. It changes his life or
gives him explosive diarrhea, one of those two.
Speaker 4 (28:33):
Let me ask you this, Scott, are you a cool
ranch boy or are you a nacho cheese man.
Speaker 2 (28:43):
I mean, it's Sophie's choice. But if I gotta choose,
I'll go nacho cheese. Cool ranch. That's a fun that's
a fun diversion from time to time. Why, Chelsea, you're
a cool ranch girl.
Speaker 4 (28:54):
Cool ranch blows nacho cheese out of the water.
Speaker 1 (28:58):
My cool ranch is like a different thing. It's like
a different organism. It's it's I don't even consider it.
Speaker 2 (29:04):
Aly, I'm gonna just hold you see to the fire
on this. Have you ever had a jarrito?
Speaker 4 (29:09):
Oh?
Speaker 3 (29:09):
Yes, I have?
Speaker 4 (29:10):
Or are you just eaten white bread out of a
bag after your twenty mile runs?
Speaker 1 (29:18):
You know how, all you people you're all white bread.
Speaker 2 (29:22):
I think that we've uncovered a truth about Ellie, that
she's secretly suspicious that we should not be eating a
variety of foods. Yes, she's so frantic raid that, despite
you know how, the countless tuxedoed waiters bringing her trays
of oysters, she's yet to take the plunge.
Speaker 1 (29:42):
I'm like it started in Saint Louis, where I grew up,
and I'm like, they don't have We're nowhere near the
sea or oysters only in the ocean.
Speaker 2 (29:49):
I think. So that's a good example. Though the King
of Whatever's never had an oyster. They wouldn't be transported.
Speaker 3 (29:55):
Yeah, so I started that.
Speaker 1 (29:56):
I was so suspicious of anything that was like trucked
in from more more than five miles away.
Speaker 3 (30:01):
And now only in my.
Speaker 1 (30:03):
Fifth decade am I saying I don't think I don't
think we should be eating a variety.
Speaker 4 (30:08):
It's oh my gosh, this is the worst platform to
the worst. What do you call it to share that
you want to ban international food?
Speaker 2 (30:20):
I just think it's you're a local war.
Speaker 4 (30:23):
I mean that actually is like the whole eat local thing.
Speaker 3 (30:26):
Yeah, I guess it is. I guess it is.
Speaker 4 (30:28):
So you've got your people.
Speaker 2 (30:29):
But it's not like to help the earth. It's because
you think your stomach's not ready for it.
Speaker 3 (30:34):
It's not yet ready.
Speaker 4 (30:47):
I'm waving a tiny spoon to alert you to another
slimy food that I recently became obsessed with is okrah.
Now I have only had okra in a sort of
narrow kind of preparation. But what I did was I
cut the stems off and the skinniest part off. This
(31:11):
was like a recipe I adapted from online, and then
I rubbed the okra dry, put olive oil and salt
and grilled it. And it was absolutely amazing phenomenal.
Speaker 1 (31:23):
That sounds everyone will think, oh, she's lying again to me.
That sounds I mean that me, you don't lie, but
I knew it was you.
Speaker 3 (31:32):
You know, Okay, good? That sounds delicious to me.
Speaker 1 (31:35):
But my question is did grilling it take away any
of the sliminess?
Speaker 2 (31:41):
Yeah?
Speaker 4 (31:42):
I think it does. And also then I then, because
I was so into it, I was like buying okra
because it's it's also not always in season fresh okra whatever, right,
So then I was doing the same prep but roasting
it in the oven also delicious.
Speaker 1 (31:56):
That anything that you rose, I will love on love roast.
Speaker 3 (32:03):
I love roasting.
Speaker 4 (32:05):
I love roasting to anything. And this is the kind
of commonality we have been searching, We've been dancing around it.
It was, be honest, the three of us at a table,
we wouldn't know what to do with each other.
Speaker 1 (32:23):
Scout's over there, Molly, I'm sending back all the oysters.
Speaker 4 (32:28):
You have a crustless single slice of white bread that
you're gumming. You're gumming on.
Speaker 1 (32:36):
And you with your slimy foods just slithering all over you.
Speaker 4 (32:39):
I mean, white bread honestly is kind of slimy, Like
I was making my child these whitebread sandwiches, and then
I tried it. I'm like, oh my gosh, the whitebread
just turns to like gummy it does slimy goo. So
we have even more in common than we first at
first blush okay, now I've made a list. Okay, so oysters,
I say, nato okra egg yolks. Now. Also, as a kid,
(33:04):
my mom used to use the book Joy of Cooking
and we would make tapioca pudding.
Speaker 3 (33:12):
Have you had that?
Speaker 4 (33:12):
That's white?
Speaker 3 (33:16):
Fis my bill? I love tapioka, I like pudding.
Speaker 4 (33:20):
I love tapioga. Now, the homemade from Joy of Cooking
is vastly different from tapioca pudding that you buy at
a store, because that tapioca pudding is more in texture,
similar to like a heavy vanilla pudding, Whereas when you
make it out of the Joy of Cooking, you're whipping
egg whites and you're folding it in, so it's very
(33:42):
like fluffy and interest and we would put mandarin orange
segments on it and eat it. It's like warm, fluffy vanilla.
It's so good.
Speaker 3 (33:53):
We're getting to why you love slimy food.
Speaker 4 (33:55):
So d yes, so chia pudding I'm also a fan
of yes, very slimy. I like pudding mushrooms. Now mushrooms
I've gotten into lately even more. What I'll say is
I do not like a bland, slimy mushroom, which is
what I think a lot of people are turned off
by with mushrooms. But if you're putting garlic, you're putting
white wine, you might even put a little dill in there,
(34:18):
you're putting a splash of some kind of vinegar or lemon.
It's good, delicious. Okay, tartar, beef, tartar, tuna, tartar. I
love as long as it's got enough tang, enough little flavor, salt,
boba boba tea slimy, I love it.
Speaker 1 (34:38):
It's very You don't like it, it's very slimy. I
don't love it, Scott.
Speaker 2 (34:42):
My wife loves it. I don't know. It just seems
like a fun drink. Is there a more fun?
Speaker 4 (34:47):
It feels like your wife should be on the show Ironlate.
You're relate.
Speaker 1 (34:59):
She doesn't like hearing her husband.
Speaker 4 (35:01):
Yeah, this phantom wife. I'm really I'm really connecting to Okay,
snails escargo, I like, never had it? Are you kidding me?
Speaker 1 (35:15):
I'm not kidding because I haven't had oysters or es
cargo white bread. I am not an adventurous I do
not fly around.
Speaker 3 (35:28):
No, I just haven't had escargo before around.
Speaker 4 (35:31):
Hold on, now, I'm getting some weird elitist kind of
barbs thrown at me because I eat international food.
Speaker 1 (35:39):
No, no, a little bit, no no, no, no, no,
I have had the I've never wanted to try a cargo,
I believe you.
Speaker 3 (35:53):
But what is it? Tell me how it tastes?
Speaker 4 (35:55):
Garlic is so I'm a huge garlic aficionado. One of
these things, it's about what's put on them, like mushrooms,
you know, snails. It's it's when you put garlic and
butter on a snail and then you put it with bread.
It's incredible and it's served very hot, so it's really
it's almost like you're eating garlic bread. The snail is immaterial.
Speaker 3 (36:18):
Yeah, yep.
Speaker 4 (36:20):
Okay, raw scallop sushi with yu Zoo sauce on it.
Speaker 3 (36:26):
Yes, I love a raw I've never had.
Speaker 2 (36:30):
A raw scallop, frost scallop.
Speaker 4 (36:33):
Okay. Light chi also kind of slimy. I love the
texture of light chi as well as the flavors. Some
people say leech.
Speaker 3 (36:40):
I never knew how to say it.
Speaker 4 (36:42):
It might be leech.
Speaker 2 (36:43):
I think I've only ever had that in a martini.
Isn't that a thing? Yeah?
Speaker 4 (36:47):
That sounds about right, Scott, sounds good. I don't drink anymore,
butl yes.
Speaker 1 (36:57):
With the white bread cock.
Speaker 4 (37:07):
Yep, only two more on the list.
Speaker 2 (37:10):
Oh, but you saved the best two for last, right?
Speaker 4 (37:13):
Not really? Honestly, probably probably the worst for last because
they're not specifically slimy. They're more a little maybe gelatinous. Oh,
Mochi and Tochu totally.
Speaker 3 (37:32):
I love mochi good.
Speaker 1 (37:34):
And so and tofu so. I see what you're saying.
They're not exactly slimy. They're chewy, right, Yeah.
Speaker 4 (37:40):
I kind of snuck them onto the list at the end,
just to give it a little extrass I understand.
Speaker 3 (37:46):
Here's what I want to say.
Speaker 1 (37:48):
I thought you were going to talk mostly about NATO,
and then when you as you listed your food I realized,
oh my gosh, there's all sorts of slimy foods that
I like. I love a steed mushroom, for example. With
all of that, I I'm eager to go deeper into
my slimy food journey. Leave the white bread behind. But
thank you for sharing your love with us, Chelsea. And
(38:12):
also I want to know if you have a few
minutes to play a game with us called love It
or Loathe It?
Speaker 3 (38:17):
Yeah, when we come back, we're going to play that game.
Speaker 1 (38:23):
We are back with it girl, Chelsea Bready, and she
has agreed to play a game with us that we
like to play called love It or Loath It? So, Chelsea,
these are just items, subjects, things that we are going
to mention to you, and you can tell us if
you love the.
Speaker 3 (38:39):
Thing or loath the thing.
Speaker 1 (38:41):
No grey area, no middle ground, just you have to
love it wholeheartedly or reject it with all your heart.
Speaker 4 (38:47):
All right.
Speaker 1 (38:48):
The first item, love it or loathe it?
Speaker 3 (38:51):
Ice cream trucks.
Speaker 4 (38:54):
I'm going to say love it. I have to as
the kid in me.
Speaker 2 (38:57):
Yeah, that song, those songs pevlovan? Is that the word?
I love that ice cream song? You got to brush
out every time you hear it.
Speaker 1 (39:05):
Do you find though, as you get older it's getting
creepier and creepier. I don't think it's changing.
Speaker 4 (39:10):
Well, I mean, I was told to have an unequivocable
ice cream truck. But the truth of the matter is
As a parent, you're like, you know, you have to
get ice cream if there is an ice cream truck,
you know, So it's kind of annoying, but you know,
as a kid, it's magical.
Speaker 3 (39:29):
Right.
Speaker 1 (39:29):
Yeah, well you're I like that you're choosing to go
the you know, childlike path on this subject.
Speaker 3 (39:35):
You choose to embrace it.
Speaker 2 (39:36):
Yeah, get it your kid, Chelsea love it or loads it,
shoes off, households, hate it loads instant.
Speaker 3 (39:47):
Have to carve.
Speaker 4 (39:48):
Out that I hate it with white American because culturally
it is a big part of a lot of cultures.
But yeah, honestly, it's just like I do understand it.
See once again, I have to dig in. I do
understand it. And like when I had my child, it
(40:08):
really made more sense because babies are crawling all over
the place, Like, oh yeah, why would we walk all
over put it in. It does make sense. It's just
a kind of a hassle.
Speaker 3 (40:17):
Yep.
Speaker 4 (40:17):
And then when I go to other people's house, it's like,
what if you don't have a pedicure out, you know,
blah blah blah. But also it's like their dog will
be walking around. I'm like, your dog is not wearing shoes?
And socks, and that dog is tracking in god knows what.
But then some people came to clean their dog's feet.
It's a whole I mean, it's a whole Wikipedia entry.
(40:38):
My answer here.
Speaker 1 (40:39):
Yep, we've given you an impossible task that you can
only love or loath when we all know in our
hearts there's shades of gray, and I appreciate your nuance.
Speaker 4 (40:49):
Thank you.
Speaker 1 (40:50):
It's I have I share those the feelings you have
about shoes off households.
Speaker 3 (40:54):
I asked people to take off those shoes in my house.
But it's a clem.
Speaker 4 (40:57):
It's listen, it's the right thing. It's correct.
Speaker 2 (41:03):
Ellie asks me able to take off her shoes.
Speaker 3 (41:07):
Love it, yeah, yea, love it or loathe it? Venmo loath.
Speaker 4 (41:16):
I do not use any of those type of things.
I don't trust them. I just I'm not like big
into a lot of technology, Like I don't want a
Nest system. I don't want what's the one that your
the ring system. I don't want really any of it.
And that's that's what was funny to me about people
(41:36):
getting outraged about AI. I'm like, you already have a
Nest system in your home, Like you already have like
there should be outrage at every turn.
Speaker 3 (41:45):
Oh, that's exactly right.
Speaker 2 (41:48):
Yeah, so you're specifically concerned about the about the digital thermostat.
No I can like, I don't know essential computer.
Speaker 4 (41:59):
Driving Scott cars.
Speaker 2 (42:03):
No, no, no, no, I'm not. I tend to agree with you.
I think I'm just that. What amuses me is that
NEST is the sticking point because all it does.
Speaker 4 (42:11):
Is because I don't want someone else to be able
to turn my head. Yeah, they hack into the mainframe
all of a sudden, it's one hundred degrees.
Speaker 2 (42:19):
It's like boiling the frog. Yeah right, they're just like
some some nefarious hackers keeps turning slowly boiling.
Speaker 4 (42:28):
That's my worst nightma.
Speaker 3 (42:29):
But that's the thing. It's like, what if they can
see if they can control that, what else? I don't
have NEST.
Speaker 1 (42:34):
I never will and for that reason, it's but but Venmo,
what do you do then?
Speaker 3 (42:40):
When you owe someone money? Do you do you pay
them cash?
Speaker 4 (42:42):
I pay them cash, I pay them check, I wire
the money if I Scott, how about repet your guests?
Damn seriously, why don't you call this game? Laugh at
your feelings? I just don't. I have a great mistrust
(43:07):
of all these.
Speaker 3 (43:07):
Things, they're with you and then some.
Speaker 2 (43:10):
Thank you all right, welcome Chelsea, you loathe Venmo totally
on board with that. Let me ask you this loving
or load that vell Crow love it?
Speaker 4 (43:23):
It's handy. Yeah, anyone who you know has a small child,
You're like, wow, Velcrow shoes amazing. But also just like
who created it? It's such it's such a clever invention.
Speaker 2 (43:35):
NASA did right, did they?
Speaker 3 (43:37):
Oh?
Speaker 4 (43:37):
Did they?
Speaker 2 (43:39):
That takes out?
Speaker 3 (43:40):
Yeah, that makes that make perfect sense if they did it.
But that also it is so what is it?
Speaker 1 (43:45):
It's like a bunch of loops on one side and
then it's fuzz on the other.
Speaker 3 (43:49):
I guess right, and when on I'm thinking.
Speaker 4 (43:51):
About it, and then they stick together? Can do you know?
Speaker 1 (43:54):
I was reading about how nobody is teaching their kids.
I'm included in this how to type their shoes because
I know, because I don't have the patience.
Speaker 2 (44:04):
What to people? What does that mean? I mean they're
just learning later because they need to learning.
Speaker 1 (44:08):
Later, because adults are doing everything for our children now,
you know, so they don't have independence anyway, it's a
different problem.
Speaker 3 (44:14):
But velcroz, that's.
Speaker 4 (44:16):
On my to do list the same.
Speaker 3 (44:18):
But I mean.
Speaker 4 (44:21):
Everything shoes. It's like these barks that are just like
just reminding you I've got the capacity I.
Speaker 3 (44:39):
Can if I want. Okay, Chelsea, love it or loath it?
Going to the doctor.
Speaker 4 (44:47):
My dog going to the doctor. Loathe it? And guess what?
Why is everything on the West side in LA? It's like,
I don't are there no doctors that are open minded
to any other geography? Like do they all live in
Malibu in the Palisades, Like let's let's let's like develop
l a a little better.
Speaker 1 (45:08):
Why is I have I found? Are there any downtown?
I found the same thing when I lived there there.
I was always going to Santa Monica.
Speaker 4 (45:14):
It's just too West Side oriented.
Speaker 3 (45:18):
Yeah, healthful.
Speaker 2 (45:20):
But you're a big medical docuseries fan, is that right? Right?
So the medical community is interesting, but you know, being
subjected to it yourself, that's just that's the roads.
Speaker 4 (45:31):
That's that's not a discrepancy, Scott. It actually fully checks out.
I love medical docuseries and I want a front row
seat to the medical community.
Speaker 3 (45:41):
Yep, anyway backyard, Yeah that makes more sense.
Speaker 4 (45:44):
Yeah, And also like the whole like LA medical scene,
Like I'm on a weight list for a kind of cologists. Oh,
come on, like everything everything in that life is like
I'm on the list, but in the wrong way. I'm
on the weight lift now for an girl that is
a tough, bitter pill with the swallow. I'm trying to
(46:06):
get in and they're like, I'm sorry, we just are
at capacity. It's like, please look inside my vagina.
Speaker 1 (46:14):
Yeah, somebody to help take up peap just look. It
takes five it takes two minutes, it takes three minutes.
And it's an it and it's one of.
Speaker 4 (46:27):
The krem Dela cre Crem.
Speaker 3 (46:30):
It's the girl.
Speaker 1 (46:31):
Everything in l again, I'm talking like I have any
authority on the matter. I don't live there anymore, but
it is it's very list oriented. And also it's like, well,
although I could say the same thing maybe about New York,
because I have a great like, what do you call
the person who's just the general practitioner, the person who
you go to a checkup?
Speaker 3 (46:48):
Is that an internist.
Speaker 4 (46:50):
General practitioner, care physician, diarrhea CA.
Speaker 3 (46:54):
Yeah, diarrhea care.
Speaker 1 (46:56):
My diarrhea care physician is the best, Okay, Chelsea.
Speaker 2 (47:01):
Yes, last one, final one. We did save the best
for last. Chelsea. You're not gonna believe this one love
it or low that the forest.
Speaker 4 (47:17):
The actual just any actual forest area. I love it.
I'm such a forest girl. And the whole climate change
it's my second climate change mentioned. But your fires are
heartbreaking because you know, to me, the woods are somewhere
that feels safe. Yeah. So I don't know, I'm getting
(47:40):
I have to get I don't know what to get into.
The short answer is love the forest. And also there's
the whole concept of forest bathing that like there's actually
like a scientific response that your body has to the
highly oxygenated air in a forest. Okay, Scott, I've got
(48:02):
a forest. I love forest, just like like this.
Speaker 3 (48:09):
I do too.
Speaker 4 (48:10):
I do too.
Speaker 3 (48:11):
It's a rule, but I I listen.
Speaker 1 (48:15):
And it's interesting because some people, I was going to say,
who doesn't love the forest? I know many people who
do it. They don't like camping, they don't like, they
don't like, you know, being out in the way city people,
city folk, and as a Manhattanite, you might have thought
I was one of those.
Speaker 4 (48:30):
But you sound like you're from England.
Speaker 3 (48:37):
That's like, that's like every whatever.
Speaker 1 (48:42):
I have the forest sometimes, but uh, you pat you
you won the game.
Speaker 3 (48:48):
Chelsea, you won. Every answer was correct. Wonderful job.
Speaker 1 (48:52):
Congratulations, Chelsea, thank you for taking any time to talk
with us today. I wanted to ask you, are there
any projects you want to promote right now?
Speaker 4 (49:01):
Yeah? Well, you know my podcast has come up, right,
So what's funny is I do something on my podcast
called a food test where I ask callers. I list
foods okay, and I go is it good or bad?
And it's rapid fire and they're supposed to say, and
then I tell them if they're right or they're wrong.
So it's funny. And I use sound effects, so like
(49:24):
in this podcast, I keep wanting to hit my soundboard,
you know, and when we land on a particularly provocative answer,
there's a jackpot sound effect. Yeah, so I'm it's weird.
It's like, parenthetically, I'm hearing all these sound effects during
our conversation. How I would score it, yeah, exactly. As
an all tour.
Speaker 1 (49:46):
What will be interesting is when you tune back in
like in two weeks and suddenly there are all these
We've completely stolen and my entire arsenal, your entire arsenal,
and you're like, suddenly all the love are loathes it
our only food, and we're like, was that public domain?
Speaker 4 (50:03):
Sorry? Listen nor Your way of being is much more peaceful.
I think mine is a bit chaotic, so it's it's
an acquired taste like Nato, you know, Full Circle exactly
and my movie that I directed, Look for that on
the horizon.
Speaker 3 (50:23):
I can't wait for that. Chelsea.
Speaker 1 (50:25):
Thank you so much for being on our show and
for talking about slimmy foods. We are huge fans, so
thank you for being our.
Speaker 4 (50:31):
Guests likewise, and thanks for having me and you know,
keep me updated on what you're willing to try in
the future.
Speaker 3 (50:37):
Yes, I will, and Scott will.
Speaker 4 (50:39):
Scott, and I'm not exaggerating. I will always think of
you when I eat Dorito's and white bread.
Speaker 2 (50:47):
Thank you.
Speaker 1 (50:49):
That's something I'll always carry in my arm.
Speaker 2 (50:55):
Thanks for listening to Born to Love. We'll be back
next week with brand new things that we love.
Speaker 3 (51:00):
We want to hear from you.
Speaker 1 (51:01):
Leave us a review in Apple Podcasts and tell us
what you love. We might even ask one of our
guests in an upcoming love it or Load it.
Speaker 2 (51:10):
Born to Love is hosted and created by Ellie Kemper
and Scott Ecker.
Speaker 1 (51:13):
Our executive producer is Aaron Coffman. Our producers are Shina
Ozaki and Zoe Danklab.
Speaker 2 (51:18):
Born to Love is part of Will Ferrell's Big Money
Players Network in collaboration with iHeart Podcasts. Special thanks to
Hans Sonny.
Speaker 3 (51:25):
Rachel Kaplan and Adrianna Cassiano
Speaker 2 (51:28):
Michael Fails, Alex Kral and Baheed Frazier
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