March 16, 2026 • 17 mins
Another day that Scotty & Andrew just couldn't connect. The only one hanging around was Garrett. Turns out, he's a giant pain in the ass because he can't eat anything. Eventually, it gets narrowed down to the new Annie's Cookie Crunch, Back To Nature's Vanilla granola, and Maple Pecan granola from Three Wishes. See you in 6 years Garrett!
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:04):
This is serial Killers, and you know this is a
very special serial killer. Oh yeah, it is. I don't
tell you why, because for the last I would say
six years, Garrett's been trying to get on this podcast. Yo, man,
let me let me eat some cereal. Yo, bro, I'm
gonna eat some cereal. Come on, man, don't you need me?
And quite frankly, I've been blowing him off for six years.
Speaker 2 (00:24):
You know, it's been a bit. It's almost like I
didn't want to be a part of it at this
point and just wanted to keep on getting pushed aside.
Speaker 1 (00:30):
Well, today I actually needed to, you know, because this
is another day. Look, I'm not knocking Andrew do but
also I'm knocking Andrew. I mean, there's so many times
like can we record? Can we record? He's like, nope, nope,
I'm busy. I got an interview. I gotta be. It's
starting to get a little bit frustrating. So, I mean,
the good thing is we decided that we're gonna sit
down and plan one day a week to sit and
bang out a bunch of episodes, even though he'll blow
(00:51):
me off at that point too. But for today I
needed to get an episode on because otherwise they wouldn't
be one. Today Garrett was sitting around and I'm like, dude,
let's just go do it. So today's day.
Speaker 2 (01:01):
I could have put a little excitement into it, you know,
like now's your time here. It is all in the
mad You're like, come on, let's do it.
Speaker 1 (01:07):
No, No, I just I just need a body, so
I know. So thank you very much for stepping in today, buddy.
And because you did, I'm gonna let you pick the
new cereal. I know you have all kinds of restrictions
glutens and sugars and this and that and everything.
Speaker 2 (01:19):
No, no, let's put that out there all right. Diabetes, yes,
as you say, diabetes. Yeah, sugar is fine. Okay, it's
the gluten that kills me.
Speaker 1 (01:29):
But so you could have sugar, but then you have
to correct it with the shot.
Speaker 2 (01:33):
Well, you correct it before the before the insulin. Okay.
You pre plan which is fine, got it, which I've
done okay, and then if it goes up then you
can correct it. But you kind of pre plan for
whatever you're about.
Speaker 1 (01:46):
To have, Like because I have a friend who has
raging high cholesterol.
Speaker 2 (01:51):
Yeah, okay, are you talking about you?
Speaker 1 (01:52):
No, it's not I'm I'm kind of in control a
little bit, and he's like, oh, I just take the
lipotour and then I whatever the hell I want.
Speaker 2 (01:57):
But I mean, that's not really the way it's supposed
to work. That's what you get for googling. You know
what I should do if I have high cholesterol, and
you're not supposed to do that. But I digress. Let's
let's let's get into it. You know, pretty much every
cereal or you might be giving me is a punishment cereal.
Speaker 1 (02:12):
Yes, and but did you know, I mean you probably
know because you're you know, you have all these things.
Most cereals are gluten free. Yeah, for the most part.
Speaker 2 (02:20):
But and I think you've seen that change over the
last like four or five years, where it slowly but surely,
you know, now I can have rice crispies and Lucky
charms and you know, Frusted Flakes really hasn't jumped that
barrier yet, but I think we're getting there.
Speaker 1 (02:33):
Oh, speaking of lucky charms, Happy Saint Patrick's Day. Yes,
you know, I don't have a new one. We did
the strawberry one a couple of weeks ago, so there
is no Lucky Charms this week. But I'm gonna let
you pick the new one, all right, Garrett. So this
is also included. I had to open this because somebody
wanted to try it. So you got your choice of
anything in the front row here, all right, including this.
Speaker 2 (02:51):
Mots, anything in the front row and Mots.
Speaker 1 (02:54):
Yeah, anything in the front row is all new, all new.
Speaker 2 (03:00):
See.
Speaker 1 (03:00):
I kind of I figured the frost ef Felakes would
be good for you because it's the twenty five percent
less sugar. But you said you don't care about sugar,
so you're just looking for gluten.
Speaker 2 (03:06):
But yeah, it's it's the gluten thing that that's gonna
get me probably.
Speaker 1 (03:11):
Oh wait, there is a Lucky Charms one. Can you
eat this? Yeah?
Speaker 2 (03:14):
Can you eat that protein?
Speaker 1 (03:17):
It's ghost It's the latest in the line of ghost
protein cereals.
Speaker 2 (03:20):
You know, I think I realize why it might not
be the best partner for you in this in this podcast.
Can't eat any of this though, probably not hold on,
you know, but just go, you know, and here's gluten free.
Speaker 1 (03:30):
Done there we go, all right, So we'll have to
do the Ghost Lucky Charms next week. So this is
new from Annie's Cookie Crunch Sprinkle, So I mean it appears.
I mean, they kind of look like cookie crisp. And
let me tell you something. So here's the reason why
they actually could be similar. And if I asked Andrew,
he'd be like, I don't know you, but Annie's is
(03:52):
made by General Mills. General Mills makes cookie Crisp, So
my guess is they probably made this on the same
mold as the Cookie Crisp. Be cheaper than no, and
He's is probably more because this is like their privately no,
this is their step up brand. This is like the
organic you know, mac and cheese and the fruit snacks
and everything. So this actually came from our friends at
(04:13):
General Mills, so you know, but we will be truthful.
If it sucks, we'll tell you it sucks. Yeah, So
it's sprinkle. I think there's a chocolate chip one as well,
which I may have, but we're gonna do the sprinkle.
Speaker 2 (04:22):
One today now, I mean, just because you normally make
fun of me for you know, gluten and all. It's like,
but like having these cereals that are gluten free now
most of them. Can you see a difference or taste
a difference?
Speaker 1 (04:34):
No? No, but you see I think a lot of
people say, oh, gluten free.
Speaker 2 (04:37):
Gross they hear it in their head, yeah, correct.
Speaker 1 (04:38):
But it really there's there's no difference in taste because
gluten is what gluten is is derived from grain of
some sort.
Speaker 2 (04:45):
Yeah, yeah, wheat and flour.
Speaker 1 (04:48):
And so that just means this is made with a
different kind of grain, right, guessing.
Speaker 2 (04:53):
Well, a higher brand, and that's why gluten free foods
are more expensive normally.
Speaker 1 (04:56):
So all right, so I'm gonna go get to milk.
Oh my god, are you lactose in tolerant as well?
I hope that would be a trifecta for you, But
I'm gonna use lack. Hey today, this is two percent
calcium enriched.
Speaker 2 (05:09):
So is two percent your normal go to?
Speaker 1 (05:11):
I've been doing two percent lately. I don't do the
fat free or the skim or whatever you want to
call it. I don't call it skim anymore. They call
it fat free. Uh, that is just white water. So
I generally will do two percent a whole.
Speaker 2 (05:22):
Actually, end of the end of the week, you're down
on milk. Because this happened in my house. My daughter
was like, oh, we need milk. I had chocolate milk left,
and I was trying to convince her chocolate milk and
lucky charms would be pretty decent because I didn't want
to go to the store and get.
Speaker 1 (05:36):
It so much sugar dude, I mean that's like.
Speaker 2 (05:38):
Well it's the fair life and the you know, so
not too bad.
Speaker 1 (05:42):
But that's just that's just an over But I mean
I would go into a sugar coma. Although it sounds delicious, right,
I don't know that I.
Speaker 2 (05:49):
Wish them to shove. Would you go for the chocolate
milk or would you just skip the meal?
Speaker 1 (05:52):
If I had to have a liquid of some sort,
I I just I would, I would do something other
than cereal. I can't could There are people that do water.
I've heard people that do orange juice.
Speaker 2 (06:01):
Which have you tried water here?
Speaker 1 (06:03):
I don't think we have, because it's just can we.
Speaker 2 (06:05):
Do one episode like that down the road with just water? No? No, no,
different different things to put into the cereal and kse
you're had of milk.
Speaker 1 (06:11):
I mean, I guess no, why because who does that?
Speaker 2 (06:15):
Because there's people that are in that situation where they
open the fridge and they have this little milk left,
but yet they have orange juice or they you know,
they use the water or whatever.
Speaker 1 (06:25):
Have you ever used powdered milk.
Speaker 2 (06:27):
No, it feels like it's too much work.
Speaker 1 (06:29):
I remember when I was a kid, there was a
a well, let's eat this steus because it's getting soggy.
So they look like they look like little cookie crisp.
They actually smell like cookie Crisp.
Speaker 2 (06:39):
Are sprinkles.
Speaker 1 (06:40):
They are sprinkles. Now they've been sitting in the milk
for a while, I was still very crunchy. It's good,
And if I didn't see the box, I would probably
say this is cookie crisp. Oh yeah, it's got a
very subtle vanilla flavor. You don't really taste the sprinkles
at all, but it's not quite as sweet as cookie crisp.
(07:03):
I like it. You know how we rate things here, Yep, Garrett,
it's a five bowl scale. I'm going to give this
four bowls. It is pretty good.
Speaker 2 (07:12):
Yeah. I was gonna go right off of that too,
because I'm not one to just give perfect scores. Yeah, no,
four bawls. It is for me, Okay, just pretty good cereal.
I can't put my I know cookie Christmas is the
main flavor that you taste, but this is reminding me
of something else. I don't know what.
Speaker 1 (07:27):
We'll see For years, they made a cookie crisp that
was just I don't know if it was called sugar
cookie or if it was vanilla. It was without chocolate chips,
it was a it was a blue box. And that's
what this reminds me of a lot. But this is organic.
It is gluten free, no artificial sweeteners, no artificial flavors,
no synthetic colors. And if you notice, I don't know
if you've seen some of the store shelves, but Target
(07:48):
has now stopped or they're going to very soon stop
selling cereals that have artificial colors in them, which means
you're going to see a lot of the big brands
disappearing until they can form yeah to the you know,
the coloring I've seen so far, I've seen fruity cheerios.
They now have no synthetic colors. And it's funny because
even the picture on the box is much more dull
(08:10):
than the one with the artificial colors in it.
Speaker 2 (08:11):
I mean, it's a lot of work too, because to
make something gluten free, there can't be anything in the
factory that you know contains gluten. So like for cheerios,
when they first started, and even Rice Crispies. Now, it
made me think, like, do they just pretty much tell
everyone to leave the factory floor and then they just
sanitize it, or do they start fresh, you know?
Speaker 1 (08:31):
Or I wonder if there's a completely different section that
they do gluten free stuff.
Speaker 2 (08:34):
In, well normally in like bakeries, Yes they do, but
in this case, most cereals now, like you said, like
rice Crispies and others, are totally gluten free, so that
factory pretty much has to start from beginning all over again.
I see Raisin Brand, and here's my thing. You guys
hate any type of like old people healthy.
Speaker 1 (08:54):
I like Raisin Brand. I'm a fan. I've given Raisin
BRD five balls in the past.
Speaker 2 (08:58):
But Andrew not so much.
Speaker 1 (09:00):
He bounces back and forth depending on But I don't
think you can eat this one. I mean, does it
have to say gluten free?
Speaker 2 (09:05):
Yeah, that's that's the main one. But you know what,
don't worry about it.
Speaker 1 (09:08):
It says non GMO. How about that whole Wheat and
Brand cereal with plump raisins.
Speaker 2 (09:13):
You could stop by my house later and see what
I'm doing.
Speaker 1 (09:15):
Then I won't we won't use this one.
Speaker 2 (09:16):
Don't worry, but you still got to rate it though.
Speaker 1 (09:18):
I know. But can you eat this?
Speaker 2 (09:20):
No?
Speaker 1 (09:20):
I can't, Okay, but then I can't do it. Let's
see this one. Uh No, refined sugar, one hundred percent
real food, up cycled oats. Yeah, go ahead. This is
going to be a long process of us trying to
find something you can eat.
Speaker 2 (09:34):
Yeah. Where they put all their ingredients? Yeah, we'd see
yeah pretty much. Yeah, yeah, not so much on that one.
Speaker 1 (09:45):
I mean I really should have planned this a little bit. Oh,
here's gluten free.
Speaker 2 (09:47):
There we go sold. All right.
Speaker 1 (09:48):
This is a granola. This is back to nature. They
changed their their logo. They're packaging a little bit. It's
I like it. It's it's a little retro looking.
Speaker 2 (09:56):
But I'm more of a conventional. I like a box.
Speaker 1 (09:59):
Okay, Well, I mean renola generally doesn't come into box
because it's more expensive and a big, old giant box
of granola will be a lot of money. So this
is from our pal. Oh my god, I just had
a stroke on the No, no, Matt. This is from
our former Matt. Oh farmer. Matt lives in Pennsylvania and
he goes shopping for us constantly he finds all this
random stuff that we either don't have here or we
just haven't done yet. Back to nature. This is a
(10:21):
fairly recent new brand. He got this in the job lots.
That's one of those random.
Speaker 2 (10:30):
Yeah, convenience store and not convenient.
Speaker 1 (10:33):
It's do you remember there was there was big lots,
Remember Big Lots. They all went out of business. I
think it's the same kind of thing anyway. So this
is gluten free vanilla almond A god, damn it, A govey.
I don't all right, well we'll try it whatever.
Speaker 2 (10:46):
So automatically right there, the rating is going to be
below a three.
Speaker 1 (10:49):
Any of those sweeteners, agave, stevia, monk, fruit, any of
that stuff. I just know it's just it's not gonna
be good. You can eat almonds, right, oh yeah, okay,
I don't think there's any in there, but he.
Speaker 2 (10:59):
Said they properly, so thank you.
Speaker 1 (11:01):
Why people say almonds? Yeah, there's an l there. And
you know it's funny because a lot of people like, what,
I don't understand. You put milk and granola. Yeah, I
mean people do eat granola this way. It is a
topping generally.
Speaker 2 (11:12):
I mean, I guess people more are used to just
the yogurt texture.
Speaker 1 (11:15):
Yeah, they throw it on yogurt, they throw it in
parfas whatever.
Speaker 2 (11:18):
Really hate get the texture for me?
Speaker 1 (11:21):
Oh okay, So it's a that's the same thing with
Cooper and like cottage cheese type stuff anything like that.
She just can't choose instantly vomits whether it's good or bad.
It's a consistency thing.
Speaker 2 (11:32):
Well, you gotta jump right in so it doesn't get
too salty.
Speaker 1 (11:35):
Really not much of a smell. Kind of smells like cardboard,
maybe just a hint of vanilla.
Speaker 2 (11:39):
It's funny that it smells like cardboard, but it's not
anywhere in a cardboard box.
Speaker 1 (11:42):
Interesting, right, So there's there's your grains and stuff. I
see a little couple of slivers of almonds, which mediocre.
It doesn't taste much different than like your Nature Valley
granola in a pouch.
Speaker 2 (11:58):
Yeah, so it's like a granola bar, but in cereal form.
Speaker 1 (12:01):
I'm wondering if one of the big companies makes this
just traded by back to Nature. No, No, it's all right,
I mean it's just it's it's middle of the road.
I'm gonna have it a three bows in a spoon.
It's not terrible for a granola. It's not bad.
Speaker 2 (12:15):
Yeah, no I could, I could, probably, I won't. I
want to because it's nice because the your friend went
out there and got it. I kind of put that
into the right.
Speaker 1 (12:23):
No, no, you can't know. Then two and a half, okay,
that's fine, two bowls, one spoon. I know that this
is definitely gonna be one that Nate is going to
come in and steal some he likes. But he puts
it on his yoga he had. He gets that that
Icelandic stuff and he puts all this granola on his yogurt.
Speaker 2 (12:39):
I don't know.
Speaker 1 (12:39):
I was never a big granola on yogurt.
Speaker 2 (12:41):
Guy.
Speaker 1 (12:41):
I just like the fruit on the bottom.
Speaker 2 (12:42):
Yeah no, thank you. Yeah, you know, give me a
little something in here, like a little little more like
a throw a raisin.
Speaker 1 (12:48):
It's just it's bland, all right. So we'll get to
be back right after this. I think I finally got
it right this time. Hang tight, Edward back. This is
Serial Killers, the podcast where we talk about cereal. We
eat it and try it and rate it. So, uh,
you know, you can go down the cereal aisle based
(13:08):
on our ratings and you can check out our website,
serial killerspc dot com. All the ratings of over thirteen
hundred cereals are there. I don't think they make all
of them anymore, but you can go check that out
if you want to see what we've done in the past.
And oh, the pictures of Andrew there, just in case
you forgot what he looks like, since he hasn't been
here in a while.
Speaker 2 (13:23):
Do you go to the website just to look at
Andrew just so you remember what he is? Yeah?
Speaker 1 (13:27):
Sometimes I do. Sometimes I do. All right, so we
have to pick one more. Let me see what we got. See,
it's it's all granola is back here. Maybe we can
try Let's see, is this what should be magic spoon?
Speaker 2 (13:43):
Madrick spoon normally is.
Speaker 1 (13:46):
No Krispy Oates, Krispy Rice, no synthetic fricktost No, I
don't know.
Speaker 2 (13:53):
Again, I'm having PTSD as we sit here.
Speaker 1 (13:55):
Yeah, Oh, here's the he'll like, here's the other andes
that's the cookie crunch. Oh yeah, we can't do that
because it's also new.
Speaker 2 (14:03):
I don't know, pal yeah.
Speaker 1 (14:05):
Cholesterol free.
Speaker 2 (14:06):
No, I'm not the best guess for here. You know,
maybe maybe you've been onto something for the last six years.
Speaker 1 (14:14):
Do we have to do another granola?
Speaker 2 (14:17):
What about the cheerial one?
Speaker 1 (14:18):
Or no? Where do that one already? Let's see free
wishes grain free Granolah, this one's gluten free.
Speaker 2 (14:26):
We all right? So these are what's with the pouches?
Speaker 1 (14:29):
Though? Well, granola granola almost always comes in a pouch.
This is granola. So our friends, the Wish and Grad
family has a cereal called Three Wishes. I don't know
if you've ever seen it or tried it before. We
are mostly fans. Sometimes they're greatsome the thing is a
lot of times these these good for you cereals. Like
I said, they will use sweeteners other than sugar or
corn syrup, and they do tend to have some sort
(14:50):
of an aftertaste, which I'm not a fan of. This
one says less sugar, so I'm pretty sure that's the almonds,
sunflower seeds, pecans, coconut chips, aple syrup, natural flavor, cinnamon,
sea salt, munk fruit. So this has the monk fruit
in it that I do not like. But I don't know.
We'll see. This one's maple, pecan or pecan, whoever you
want to say it. I'm also not a fan so
much of maple, and I'm not so much a fan
(15:11):
of pecan.
Speaker 2 (15:12):
So we'll say I'm curious about the pecans in there,
because I don't think I've ever had any pecans with
milk in a you know, maybe in a piece of
cake or whatever, but in cereal form.
Speaker 1 (15:24):
No, Let's see, I mean it smells. It smells like
maple syrup.
Speaker 2 (15:28):
It smells like we're walking through the fields of Vermont.
Speaker 1 (15:31):
You see, I see apples in there? Are there apples
in there? Uh? No, those are your coconut chips. Okay,
Now I do love coconut so that I have, so
that may cancel this out. Let's say, is this the
family on the back? It probably is it a little caricature? Yeah,
the Wish and Grads. I think it started off and
there was only three and they must have had another
kid since they started this company, you'd think through science. Yeah,
(15:55):
I'm pretty sure I remember like only three people at
the very beginning. All right, so it smells very Maine.
You could see the pecans in there, or pecans however
you want to say it, definitely the coconut chips, and
you can smell the maple. So let's try it.
Speaker 2 (16:11):
Yeah, it's better than that.
Speaker 1 (16:14):
You know what, It's sweet. I taste some cinnamon, but
I'm also getting that that after taste that I don't love,
and that's probably the monk fruit.
Speaker 2 (16:25):
It's almost like a lot of work on the back
end of trying to like eat it, chew it and swallow.
Speaker 1 (16:30):
There's a whole lot going on here. This I almost
would rather just like throw in my mouth like a
handful of as a snack.
Speaker 2 (16:35):
Yeah, like on the go. This is not a this
is not a breakfast one for me.
Speaker 1 (16:40):
My problem is I'm not a massive fan of pecans,
and I do taste that monk fruit. So I don't
love this, and I'm still having trouble swallowing with in
my mouth. I'm going to give it two bowls and
a spoon. It's not a it's more of a trail
mix than anything else.
Speaker 2 (16:57):
Yeah, I was gonna I'll go three bowls when it's spoon. Okay,
A little bit better compared to you know, vack to nature.
Speaker 1 (17:04):
I mean they're good people. Actually, they wrote They wrote
us a postcard one time when this stuff first came out.
They sent us a bunch of stuff, and they sent
us a real nice car to have it in my
house somewhere. I actually kept that because they're a cool family. Yeah,
so that's that. Thank you, Garrett, Thanks for coming in, Thanks.
Speaker 2 (17:18):
For having me. You know, I'll see you again in
six years. Maybe.
Speaker 1 (17:20):
I still can't swallow this. It's weird. It's like it's
turning into a paste in my mouth.
Speaker 2 (17:24):
Mouth.
Speaker 1 (17:24):
No, no, no, please don't. Yeah. So follow us at serial
Killers PC on Instagram again, check out the website serial
killerspc dot com. Seal the cereals we've done, look at
Andrew's face, and we'll be back next week with an
all serial Killers. I got a frig. I'm gonna smell
like like gross stale dairy now all day. That's why
(17:47):
you never have sex with whipp cream. Oh hey there, Sam,
that's okay. So anyway, say quench, everybody quench.
Speaker 2 (17:55):
Yeah.
Speaker 1 (17:55):
Yeah, thanks, good to see you.
This is serial Killers, and you know this is a
very special serial killer. Oh yeah, it is. I don't
tell you why, because for the last I would say
six years, Garrett's been trying to get on this podcast. Yo, man,
let me let me eat some cereal. Yo, bro, I'm
gonna eat some cereal. Come on, man, don't you need me?
And quite frankly, I've been blowing him off for six years.
Speaker 2 (00:24):
You know, it's been a bit. It's almost like I
didn't want to be a part of it at this
point and just wanted to keep on getting pushed aside.
Speaker 1 (00:30):
Well, today I actually needed to, you know, because this
is another day. Look, I'm not knocking Andrew do but
also I'm knocking Andrew. I mean, there's so many times
like can we record? Can we record? He's like, nope, nope,
I'm busy. I got an interview. I gotta be. It's
starting to get a little bit frustrating. So, I mean,
the good thing is we decided that we're gonna sit
down and plan one day a week to sit and
bang out a bunch of episodes, even though he'll blow
(00:51):
me off at that point too. But for today I
needed to get an episode on because otherwise they wouldn't
be one. Today Garrett was sitting around and I'm like, dude,
let's just go do it. So today's day.
Speaker 2 (01:01):
I could have put a little excitement into it, you know,
like now's your time here. It is all in the
mad You're like, come on, let's do it.
Speaker 1 (01:07):
No, No, I just I just need a body, so
I know. So thank you very much for stepping in today, buddy.
And because you did, I'm gonna let you pick the
new cereal. I know you have all kinds of restrictions
glutens and sugars and this and that and everything.
Speaker 2 (01:19):
No, no, let's put that out there all right. Diabetes, yes,
as you say, diabetes. Yeah, sugar is fine. Okay, it's
the gluten that kills me.
Speaker 1 (01:29):
But so you could have sugar, but then you have
to correct it with the shot.
Speaker 2 (01:33):
Well, you correct it before the before the insulin. Okay.
You pre plan which is fine, got it, which I've
done okay, and then if it goes up then you
can correct it. But you kind of pre plan for
whatever you're about.
Speaker 1 (01:46):
To have, Like because I have a friend who has
raging high cholesterol.
Speaker 2 (01:51):
Yeah, okay, are you talking about you?
Speaker 1 (01:52):
No, it's not I'm I'm kind of in control a
little bit, and he's like, oh, I just take the
lipotour and then I whatever the hell I want.
Speaker 2 (01:57):
But I mean, that's not really the way it's supposed
to work. That's what you get for googling. You know
what I should do if I have high cholesterol, and
you're not supposed to do that. But I digress. Let's
let's let's get into it. You know, pretty much every
cereal or you might be giving me is a punishment cereal.
Speaker 1 (02:12):
Yes, and but did you know, I mean you probably
know because you're you know, you have all these things.
Most cereals are gluten free. Yeah, for the most part.
Speaker 2 (02:20):
But and I think you've seen that change over the
last like four or five years, where it slowly but surely,
you know, now I can have rice crispies and Lucky
charms and you know, Frusted Flakes really hasn't jumped that
barrier yet, but I think we're getting there.
Speaker 1 (02:33):
Oh, speaking of lucky charms, Happy Saint Patrick's Day. Yes,
you know, I don't have a new one. We did
the strawberry one a couple of weeks ago, so there
is no Lucky Charms this week. But I'm gonna let
you pick the new one, all right, Garrett. So this
is also included. I had to open this because somebody
wanted to try it. So you got your choice of
anything in the front row here, all right, including this.
Speaker 2 (02:51):
Mots, anything in the front row and Mots.
Speaker 1 (02:54):
Yeah, anything in the front row is all new, all new.
Speaker 2 (03:00):
See.
Speaker 1 (03:00):
I kind of I figured the frost ef Felakes would
be good for you because it's the twenty five percent
less sugar. But you said you don't care about sugar,
so you're just looking for gluten.
Speaker 2 (03:06):
But yeah, it's it's the gluten thing that that's gonna
get me probably.
Speaker 1 (03:11):
Oh wait, there is a Lucky Charms one. Can you
eat this? Yeah?
Speaker 2 (03:14):
Can you eat that protein?
Speaker 1 (03:17):
It's ghost It's the latest in the line of ghost
protein cereals.
Speaker 2 (03:20):
You know, I think I realize why it might not
be the best partner for you in this in this podcast.
Can't eat any of this though, probably not hold on,
you know, but just go, you know, and here's gluten free.
Speaker 1 (03:30):
Done there we go, all right, So we'll have to
do the Ghost Lucky Charms next week. So this is
new from Annie's Cookie Crunch Sprinkle, So I mean it appears.
I mean, they kind of look like cookie crisp. And
let me tell you something. So here's the reason why
they actually could be similar. And if I asked Andrew,
he'd be like, I don't know you, but Annie's is
(03:52):
made by General Mills. General Mills makes cookie Crisp, So
my guess is they probably made this on the same
mold as the Cookie Crisp. Be cheaper than no, and
He's is probably more because this is like their privately no,
this is their step up brand. This is like the
organic you know, mac and cheese and the fruit snacks
and everything. So this actually came from our friends at
(04:13):
General Mills, so you know, but we will be truthful.
If it sucks, we'll tell you it sucks. Yeah, So
it's sprinkle. I think there's a chocolate chip one as well,
which I may have, but we're gonna do the sprinkle.
Speaker 2 (04:22):
One today now, I mean, just because you normally make
fun of me for you know, gluten and all. It's like,
but like having these cereals that are gluten free now
most of them. Can you see a difference or taste
a difference?
Speaker 1 (04:34):
No? No, but you see I think a lot of
people say, oh, gluten free.
Speaker 2 (04:37):
Gross they hear it in their head, yeah, correct.
Speaker 1 (04:38):
But it really there's there's no difference in taste because
gluten is what gluten is is derived from grain of
some sort.
Speaker 2 (04:45):
Yeah, yeah, wheat and flour.
Speaker 1 (04:48):
And so that just means this is made with a
different kind of grain, right, guessing.
Speaker 2 (04:53):
Well, a higher brand, and that's why gluten free foods
are more expensive normally.
Speaker 1 (04:56):
So all right, so I'm gonna go get to milk.
Oh my god, are you lactose in tolerant as well?
I hope that would be a trifecta for you, But
I'm gonna use lack. Hey today, this is two percent
calcium enriched.
Speaker 2 (05:09):
So is two percent your normal go to?
Speaker 1 (05:11):
I've been doing two percent lately. I don't do the
fat free or the skim or whatever you want to
call it. I don't call it skim anymore. They call
it fat free. Uh, that is just white water. So
I generally will do two percent a whole.
Speaker 2 (05:22):
Actually, end of the end of the week, you're down
on milk. Because this happened in my house. My daughter
was like, oh, we need milk. I had chocolate milk left,
and I was trying to convince her chocolate milk and
lucky charms would be pretty decent because I didn't want
to go to the store and get.
Speaker 1 (05:36):
It so much sugar dude, I mean that's like.
Speaker 2 (05:38):
Well it's the fair life and the you know, so
not too bad.
Speaker 1 (05:42):
But that's just that's just an over But I mean
I would go into a sugar coma. Although it sounds delicious, right,
I don't know that I.
Speaker 2 (05:49):
Wish them to shove. Would you go for the chocolate
milk or would you just skip the meal?
Speaker 1 (05:52):
If I had to have a liquid of some sort,
I I just I would, I would do something other
than cereal. I can't could There are people that do water.
I've heard people that do orange juice.
Speaker 2 (06:01):
Which have you tried water here?
Speaker 1 (06:03):
I don't think we have, because it's just can we.
Speaker 2 (06:05):
Do one episode like that down the road with just water? No? No, no,
different different things to put into the cereal and kse
you're had of milk.
Speaker 1 (06:11):
I mean, I guess no, why because who does that?
Speaker 2 (06:15):
Because there's people that are in that situation where they
open the fridge and they have this little milk left,
but yet they have orange juice or they you know,
they use the water or whatever.
Speaker 1 (06:25):
Have you ever used powdered milk.
Speaker 2 (06:27):
No, it feels like it's too much work.
Speaker 1 (06:29):
I remember when I was a kid, there was a
a well, let's eat this steus because it's getting soggy.
So they look like they look like little cookie crisp.
They actually smell like cookie Crisp.
Speaker 2 (06:39):
Are sprinkles.
Speaker 1 (06:40):
They are sprinkles. Now they've been sitting in the milk
for a while, I was still very crunchy. It's good,
And if I didn't see the box, I would probably
say this is cookie crisp. Oh yeah, it's got a
very subtle vanilla flavor. You don't really taste the sprinkles
at all, but it's not quite as sweet as cookie crisp.
(07:03):
I like it. You know how we rate things here, Yep, Garrett,
it's a five bowl scale. I'm going to give this
four bowls. It is pretty good.
Speaker 2 (07:12):
Yeah. I was gonna go right off of that too,
because I'm not one to just give perfect scores. Yeah, no,
four bawls. It is for me, Okay, just pretty good cereal.
I can't put my I know cookie Christmas is the
main flavor that you taste, but this is reminding me
of something else. I don't know what.
Speaker 1 (07:27):
We'll see For years, they made a cookie crisp that
was just I don't know if it was called sugar
cookie or if it was vanilla. It was without chocolate chips,
it was a it was a blue box. And that's
what this reminds me of a lot. But this is organic.
It is gluten free, no artificial sweeteners, no artificial flavors,
no synthetic colors. And if you notice, I don't know
if you've seen some of the store shelves, but Target
(07:48):
has now stopped or they're going to very soon stop
selling cereals that have artificial colors in them, which means
you're going to see a lot of the big brands
disappearing until they can form yeah to the you know,
the coloring I've seen so far, I've seen fruity cheerios.
They now have no synthetic colors. And it's funny because
even the picture on the box is much more dull
(08:10):
than the one with the artificial colors in it.
Speaker 2 (08:11):
I mean, it's a lot of work too, because to
make something gluten free, there can't be anything in the
factory that you know contains gluten. So like for cheerios,
when they first started, and even Rice Crispies. Now, it
made me think, like, do they just pretty much tell
everyone to leave the factory floor and then they just
sanitize it, or do they start fresh, you know?
Speaker 1 (08:31):
Or I wonder if there's a completely different section that
they do gluten free stuff.
Speaker 2 (08:34):
In, well normally in like bakeries, Yes they do, but
in this case, most cereals now, like you said, like
rice Crispies and others, are totally gluten free, so that
factory pretty much has to start from beginning all over again.
I see Raisin Brand, and here's my thing. You guys
hate any type of like old people healthy.
Speaker 1 (08:54):
I like Raisin Brand. I'm a fan. I've given Raisin
BRD five balls in the past.
Speaker 2 (08:58):
But Andrew not so much.
Speaker 1 (09:00):
He bounces back and forth depending on But I don't
think you can eat this one. I mean, does it
have to say gluten free?
Speaker 2 (09:05):
Yeah, that's that's the main one. But you know what,
don't worry about it.
Speaker 1 (09:08):
It says non GMO. How about that whole Wheat and
Brand cereal with plump raisins.
Speaker 2 (09:13):
You could stop by my house later and see what
I'm doing.
Speaker 1 (09:15):
Then I won't we won't use this one.
Speaker 2 (09:16):
Don't worry, but you still got to rate it though.
Speaker 1 (09:18):
I know. But can you eat this?
Speaker 2 (09:20):
No?
Speaker 1 (09:20):
I can't, Okay, but then I can't do it. Let's
see this one. Uh No, refined sugar, one hundred percent
real food, up cycled oats. Yeah, go ahead. This is
going to be a long process of us trying to
find something you can eat.
Speaker 2 (09:34):
Yeah. Where they put all their ingredients? Yeah, we'd see
yeah pretty much. Yeah, yeah, not so much on that one.
Speaker 1 (09:45):
I mean I really should have planned this a little bit. Oh,
here's gluten free.
Speaker 2 (09:47):
There we go sold. All right.
Speaker 1 (09:48):
This is a granola. This is back to nature. They
changed their their logo. They're packaging a little bit. It's
I like it. It's it's a little retro looking.
Speaker 2 (09:56):
But I'm more of a conventional. I like a box.
Speaker 1 (09:59):
Okay, Well, I mean renola generally doesn't come into box
because it's more expensive and a big, old giant box
of granola will be a lot of money. So this
is from our pal. Oh my god, I just had
a stroke on the No, no, Matt. This is from
our former Matt. Oh farmer. Matt lives in Pennsylvania and
he goes shopping for us constantly he finds all this
random stuff that we either don't have here or we
just haven't done yet. Back to nature. This is a
(10:21):
fairly recent new brand. He got this in the job lots.
That's one of those random.
Speaker 2 (10:30):
Yeah, convenience store and not convenient.
Speaker 1 (10:33):
It's do you remember there was there was big lots,
Remember Big Lots. They all went out of business. I
think it's the same kind of thing anyway. So this
is gluten free vanilla almond A god, damn it, A govey.
I don't all right, well we'll try it whatever.
Speaker 2 (10:46):
So automatically right there, the rating is going to be
below a three.
Speaker 1 (10:49):
Any of those sweeteners, agave, stevia, monk, fruit, any of
that stuff. I just know it's just it's not gonna
be good. You can eat almonds, right, oh yeah, okay,
I don't think there's any in there, but he.
Speaker 2 (10:59):
Said they properly, so thank you.
Speaker 1 (11:01):
Why people say almonds? Yeah, there's an l there. And
you know it's funny because a lot of people like, what,
I don't understand. You put milk and granola. Yeah, I
mean people do eat granola this way. It is a
topping generally.
Speaker 2 (11:12):
I mean, I guess people more are used to just
the yogurt texture.
Speaker 1 (11:15):
Yeah, they throw it on yogurt, they throw it in
parfas whatever.
Speaker 2 (11:18):
Really hate get the texture for me?
Speaker 1 (11:21):
Oh okay, So it's a that's the same thing with
Cooper and like cottage cheese type stuff anything like that.
She just can't choose instantly vomits whether it's good or bad.
It's a consistency thing.
Speaker 2 (11:32):
Well, you gotta jump right in so it doesn't get
too salty.
Speaker 1 (11:35):
Really not much of a smell. Kind of smells like cardboard,
maybe just a hint of vanilla.
Speaker 2 (11:39):
It's funny that it smells like cardboard, but it's not
anywhere in a cardboard box.
Speaker 1 (11:42):
Interesting, right, So there's there's your grains and stuff. I
see a little couple of slivers of almonds, which mediocre.
It doesn't taste much different than like your Nature Valley
granola in a pouch.
Speaker 2 (11:58):
Yeah, so it's like a granola bar, but in cereal form.
Speaker 1 (12:01):
I'm wondering if one of the big companies makes this
just traded by back to Nature. No, No, it's all right,
I mean it's just it's it's middle of the road.
I'm gonna have it a three bows in a spoon.
It's not terrible for a granola. It's not bad.
Speaker 2 (12:15):
Yeah, no I could, I could, probably, I won't. I
want to because it's nice because the your friend went
out there and got it. I kind of put that
into the right.
Speaker 1 (12:23):
No, no, you can't know. Then two and a half, okay,
that's fine, two bowls, one spoon. I know that this
is definitely gonna be one that Nate is going to
come in and steal some he likes. But he puts
it on his yoga he had. He gets that that
Icelandic stuff and he puts all this granola on his yogurt.
Speaker 2 (12:39):
I don't know.
Speaker 1 (12:39):
I was never a big granola on yogurt.
Speaker 2 (12:41):
Guy.
Speaker 1 (12:41):
I just like the fruit on the bottom.
Speaker 2 (12:42):
Yeah no, thank you. Yeah, you know, give me a
little something in here, like a little little more like
a throw a raisin.
Speaker 1 (12:48):
It's just it's bland, all right. So we'll get to
be back right after this. I think I finally got
it right this time. Hang tight, Edward back. This is
Serial Killers, the podcast where we talk about cereal. We
eat it and try it and rate it. So, uh,
you know, you can go down the cereal aisle based
(13:08):
on our ratings and you can check out our website,
serial killerspc dot com. All the ratings of over thirteen
hundred cereals are there. I don't think they make all
of them anymore, but you can go check that out
if you want to see what we've done in the past.
And oh, the pictures of Andrew there, just in case
you forgot what he looks like, since he hasn't been
here in a while.
Speaker 2 (13:23):
Do you go to the website just to look at
Andrew just so you remember what he is? Yeah?
Speaker 1 (13:27):
Sometimes I do. Sometimes I do. All right, so we
have to pick one more. Let me see what we got. See,
it's it's all granola is back here. Maybe we can
try Let's see, is this what should be magic spoon?
Speaker 2 (13:43):
Madrick spoon normally is.
Speaker 1 (13:46):
No Krispy Oates, Krispy Rice, no synthetic fricktost No, I
don't know.
Speaker 2 (13:53):
Again, I'm having PTSD as we sit here.
Speaker 1 (13:55):
Yeah, Oh, here's the he'll like, here's the other andes
that's the cookie crunch. Oh yeah, we can't do that
because it's also new.
Speaker 2 (14:03):
I don't know, pal yeah.
Speaker 1 (14:05):
Cholesterol free.
Speaker 2 (14:06):
No, I'm not the best guess for here. You know,
maybe maybe you've been onto something for the last six years.
Speaker 1 (14:14):
Do we have to do another granola?
Speaker 2 (14:17):
What about the cheerial one?
Speaker 1 (14:18):
Or no? Where do that one already? Let's see free
wishes grain free Granolah, this one's gluten free.
Speaker 2 (14:26):
We all right? So these are what's with the pouches?
Speaker 1 (14:29):
Though? Well, granola granola almost always comes in a pouch.
This is granola. So our friends, the Wish and Grad
family has a cereal called Three Wishes. I don't know
if you've ever seen it or tried it before. We
are mostly fans. Sometimes they're greatsome the thing is a
lot of times these these good for you cereals. Like
I said, they will use sweeteners other than sugar or
corn syrup, and they do tend to have some sort
(14:50):
of an aftertaste, which I'm not a fan of. This
one says less sugar, so I'm pretty sure that's the almonds,
sunflower seeds, pecans, coconut chips, aple syrup, natural flavor, cinnamon,
sea salt, munk fruit. So this has the monk fruit
in it that I do not like. But I don't know.
We'll see. This one's maple, pecan or pecan, whoever you
want to say it. I'm also not a fan so
much of maple, and I'm not so much a fan
(15:11):
of pecan.
Speaker 2 (15:12):
So we'll say I'm curious about the pecans in there,
because I don't think I've ever had any pecans with
milk in a you know, maybe in a piece of
cake or whatever, but in cereal form.
Speaker 1 (15:24):
No, Let's see, I mean it smells. It smells like
maple syrup.
Speaker 2 (15:28):
It smells like we're walking through the fields of Vermont.
Speaker 1 (15:31):
You see, I see apples in there? Are there apples
in there? Uh? No, those are your coconut chips. Okay,
Now I do love coconut so that I have, so
that may cancel this out. Let's say, is this the
family on the back? It probably is it a little caricature? Yeah,
the Wish and Grads. I think it started off and
there was only three and they must have had another
kid since they started this company, you'd think through science. Yeah,
(15:55):
I'm pretty sure I remember like only three people at
the very beginning. All right, so it smells very Maine.
You could see the pecans in there, or pecans however
you want to say it, definitely the coconut chips, and
you can smell the maple. So let's try it.
Speaker 2 (16:11):
Yeah, it's better than that.
Speaker 1 (16:14):
You know what, It's sweet. I taste some cinnamon, but
I'm also getting that that after taste that I don't love,
and that's probably the monk fruit.
Speaker 2 (16:25):
It's almost like a lot of work on the back
end of trying to like eat it, chew it and swallow.
Speaker 1 (16:30):
There's a whole lot going on here. This I almost
would rather just like throw in my mouth like a
handful of as a snack.
Speaker 2 (16:35):
Yeah, like on the go. This is not a this
is not a breakfast one for me.
Speaker 1 (16:40):
My problem is I'm not a massive fan of pecans,
and I do taste that monk fruit. So I don't
love this, and I'm still having trouble swallowing with in
my mouth. I'm going to give it two bowls and
a spoon. It's not a it's more of a trail
mix than anything else.
Speaker 2 (16:57):
Yeah, I was gonna I'll go three bowls when it's spoon. Okay,
A little bit better compared to you know, vack to nature.
Speaker 1 (17:04):
I mean they're good people. Actually, they wrote They wrote
us a postcard one time when this stuff first came out.
They sent us a bunch of stuff, and they sent
us a real nice car to have it in my
house somewhere. I actually kept that because they're a cool family. Yeah,
so that's that. Thank you, Garrett, Thanks for coming in, Thanks.
Speaker 2 (17:18):
For having me. You know, I'll see you again in
six years. Maybe.
Speaker 1 (17:20):
I still can't swallow this. It's weird. It's like it's
turning into a paste in my mouth.
Speaker 2 (17:24):
Mouth.
Speaker 1 (17:24):
No, no, no, please don't. Yeah. So follow us at serial
Killers PC on Instagram again, check out the website serial
killerspc dot com. Seal the cereals we've done, look at
Andrew's face, and we'll be back next week with an
all serial Killers. I got a frig. I'm gonna smell
like like gross stale dairy now all day. That's why
(17:47):
you never have sex with whipp cream. Oh hey there, Sam,
that's okay. So anyway, say quench, everybody quench.
Speaker 2 (17:55):
Yeah.
Speaker 1 (17:55):
Yeah, thanks, good to see you.
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