October 25, 2022 • 42 mins
Today in the Food Court we have comedian and writer, Marcy Jarreau (Brooklyn 99), here all the way from the Bayou to defend her beloved popcorn shrimp. Her friend, Michael McMillian (True Blood / My Crazy Ex-Girlfeiend), is from the midwest and here to tell us all that popcorn chicken is actually the best popcorned food. It gets verrrry personal and Richard also takes this opportunity to talk to actors about the auditioning process and his favorite topic of all - the crafty table. For Food Court devotees you'll also finally find out Richard's feelings on the Teenage Mutant Ninja Turtles when he drops some real secrets.
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Speaker 1 (00:00):
Creamy, creamy, crunchy food Court. Food Court, food Court with
Shirt Blaze. Are you in the food Court Court with
Shirt Blase? Food Richard. It's nice to meet you. I've
(00:33):
been watching on my TV for years, oh my god,
and I've never had the pleasure of having your food.
Oh my gosh. Well about that. You're You're not the
only one. Thank you for the support, and thanks for
hanging out with us and in person. And this is exciting. Yeah, okay,
welcome to food Court, a production of I Heart Radio.
This is food Court, and I am Richard Blaze. I've
been a chef and judge all over TV, so I've
(00:53):
decided to take it to the next level. Crystal, thank
you for writing that in there. A shameless shout out
to Next Levels Jeff, which got picked up for a
season two Yes, which was just announced in the upfront
that it's gonna premiere post super Bowl, the coveted post
super Bowl slot. Sorry, I feel like that's usually reserved
(01:14):
for friends and Cindy Crawford. Yes, yes, I'll yes, I'll
take it. I'll take it the company that I want
to keep. But now, besides doing that, I just bang
on a gavel joining us Today in the court, we
have the host of podcasts like l Is for Losers,
a reality TV rundown, A Funny Feeling, a show about ghosts,
and ninety Day Bay about ninety day fiance, as well
(01:37):
as writing for Brooklyn nine nine. Welcome to the food Court.
It's Marcy jarro Hi. Thanks for having me. Oh my gosh,
so many accolades, so many accolades. I get really nervous
around people as accomplished as both of you to don't
you worry. Okay, don't don't worry. But I watch you
on TV and I'm like, this guy is far more
(01:57):
accomplished and respectable than I am. Ever be Yeah, definitely
not the case, because I want to do all of
the things that you're both doing. Listen, you're there, You're
mostly neither Brooklyn nine, let's reboot it. I don't know
us have a show that was just picked up for
a second season. That's where we want to be, right
in all fairness, it's all I mean, but you've had
(02:17):
things so for me, getting picked up for season two
was like you on this level loss. I don't say
that like other than getting your show on the air,
the second season is actually like I'd say just as
hard or harder. Yeah, any l a gutta rag can
get greenlit for a season one, at least a pilot. Yeah,
but you made it. You've made a lot of made
it through a lot of different gates. It is, And
(02:39):
I'm happy to be there and happy to be here
with you, here to take down Marcie As an actor
known for his roles on My Crazy Ex Girlfriend, Hot
in Cleveland, True Blood, and many more. It's Michael McMillan. Michael,
what's going on? Oh? Not much, I'm just here. I
feel weird taking you down today, Morrison, because you're not
you know. I also I also co host a hair
(03:02):
normal podcast called Bigfoot Collectors Club, and we are sort
of brother and sister podcasts, and we've been on each
other's shows a lot. We traveled to do usually we're
teaming up against the unexplained. But now we're gonna go
toe to toe well odd fact, because I feel like
reviding them. Gonna jump in here, you know. And again
I'm older, I'm older than both of you. But the
moment when like you first encountered the Internet, the first
(03:24):
thing I ever punched in on a search was Bigfoot. Oh,
that's great. That just tells you where, like where I'm at,
where where my interests are? Yeah, well, do we have
time to talk about a moment? Number one? Yeah? What
do you well? Bigfoot? First of all, oh boy, well,
(03:44):
bigfoot was the nickname that Westerners gave the Sasquatch in
the nineteen fifties. Basically, so a bunch of lumberjacks started
calling it bigfoot, but Sasquatch was the name that it
existed from indigenous cultures years prior to that. So it's
it's you can call it whatever you want, Okay, got it?
Not yetti though totally different creature. Jetti is in Tibet
(04:06):
is in the Himalayas. You got yahwee in Australia, So
it's a skunk cape. You got skunk Cape down south.
That's right. So it depends on where you're at. So
I've impressed you though that My first Internet search was yeah,
I think that's great. Mine was comic books, of course,
and then I remember like, because I was a big
comic book nerds, so I think it's all nerdy. Anybody
(04:28):
who got on the Internet first was looking for nerdy stuff,
and I don't know, I remember printing out my first
email because I didn't understand that you didn't have to
file it away and keep it. I was just like,
I guess I gotta read it this way print. Well. Listen,
I hate to jump in here and get a hot
take from you, but you're a comic book fan. I
I dabbled in comic books, all right. How do you
feel about the just the the film movie revolution of
(04:51):
comic books? Game? Come on, there was a time when
the only comic book stuff you would get when you
were a kid was like the random Incredible Hulk like
movie after TV movie after the series got canceled, and
then you'd be like, oh, this isn't the way I
pictured thor this isn't the way I pictured Daredevil. Now
we're spoiled. I mean, people forget that comic book movies
used to be before Batman. I mean, you would get
(05:12):
your Superman, you would get your Batman, but especially when
it came to Marvel, they were garbage. And now we're
just spoiled. I think they're all at the level of
like pretty good, and people are kind of getting bored
with it, but they're all great. Man Spider Man was great.
The Spider Man the cartoon from the late sixties. Those
were fantastics. Okay YouTube. By the way, I'm not that
(05:34):
old but millennial woman here, So I'm a I'm a
tail engen xer, so I gotta I got some of that.
So are you the type of person who's like watching
the latest marvel so and you're like, no, it didn't
follow the right storyline? No, because typically the stuff that's
going on with Disney Plus and all that stuff, you know,
I don't work for any of these companies. So yeah, yeah,
(05:56):
they're saying anything. They're all I mean, I switched some
stuff up, but I thought they solved some problems that
the comic books had. So I think it's all really good.
And we've just sort of been and I'm available. Yeah,
what cless superhero? Have you not cast yet? I'm thinking
you'd need a waiter? Okay, so listen, because you've got
(06:20):
comedians and actors, right, and you know this business, and
I don't. I've been no, but I've been I've been
reading a lot of like voiceover parts. Yeah, so but
should I be concerned that No, I don't get in
the part. I don't get the part. But they're all
they're all like forty something year old quirky villain. Should
I be concerned? Is this? Is this something I should
(06:41):
be proud of? Right? You think that? That's what we're
getting some heavy nods? What do you know? What do
you think you should be going in? Well, that's the thing,
like what you are versus what people think you are.
That's what I'm Sayings are so specific though, because we
no longer can see right, and I'm just well, then
you also, okay, go jump in. I'm going to say
(07:02):
I was gonna say this business advice for your You've
appeared on TV a lot wearing like a uniform, you know,
and you have like a cool haircut, and typically uniforms
and cool haircuts tend to trend towards super villain in
comics and on TV, so I think people are maybe
going visually off, like, Okay, we can make him a
quirky It's like he's a villain, but he also runs
a piece of shop. Like that's generally what your look.
(07:25):
You could go up against the teenage Muntan Ninja Turtles
right now. Oh, by the way, I mean, we're just
you're just walking into that and we don't know each other.
But like I can't. I can't stand them like I
am their super villain, namely because you no one knows
this but my the Ninja Turtles just like, wait, we're
getting some You're getting like deep, deep dark gossip right here.
My second cookbook, it really just got under me, like
(07:49):
crushing me on the Amazon charts. And and my second cookbooks,
So Good, was outperformed by the teenage Mustant Ninja Turtles
Pizza Cookbook, And that bothers me so much because they're
not chefs, goes writer. Also they're not doing their own recipes.
Feel like their hey day was definitely in the early
nine Yeah, Ninja Turtles Pizza cook I can I can
(08:09):
relate to you. The only studio film I was ever
a lad and was beat out by the animated Teenage
Meant Ninja Turtles, a movie the week it came out.
So okay. So then if I ask you which one
you would like to be your boyfriend, you don't have
a great answer, or do you which one of the
Ninja to which one would you date? Which one is
your boyfriend? I can't stand any of them, So I
mean that'll be tough, but I'm gonna get I'm gonna say,
(08:30):
Donna tell, I think Donnie. You gotta go Donnie because
he can fix things, He's reliable. Leonardo is going to
be too distracted with leading the mission. Michael Angelo is
completely irresponsible and unreliable. Boy, right, can I say that? Yeah? Yeah,
but he's got angry issues too. So I not to
be too much of a chef. But in the Pizza
cook book, Donna tell if there was a pizza peel
(08:50):
on the end of his bow staff, and that's pretty genius.
I mean that kind of works from right. Most have
handy in the kitchen. You can sterilize and if you
want to zaddy then it's masters. Yeah, okay, so this
is my last because it's not even gonna make the cut.
This will be like what is it called when you
have extra material and with the bonus bonus contents? Alright,
I'm doing these voiceovers I have of My success rate
(09:13):
is really bad, Like I've I've gotten one out of
like twenty that is fantastic out of like twenty. You
need to leave right now because you're talking to actors.
You need you need to unset that baggage. You need
this stuff out and positive and I'm upset. Okay, so
so I want I should be happy you should be
(09:36):
batting one out of a hundred as some if you were. Okay,
that's that's what I needed to hear. I needed to
hear the metrics of like because you hear like one
out of you know, I was I was thinking was
one out of ten, but you're saying one hund so
much might feel so much better? Yeah, yeah, you're great here.
So he's my second thing. When you're asked to do
a voiceover and and then and they're like, please only
do two reads? Do how do I I've been doing
(09:59):
this and it's not it's not been great, really successful
one my natural voice to some sort of comical adaptation
of my natural voice as to what I think the characters?
Should I be doing that or should it just be
too totally made up voices? Should I? How? How should
I approach? Only two reads for a voice? I think? Yeah,
I think switching up like you're doing is great. Like
play one straight, play one that's like, this is me
Richard doing this character, and do one where you're like,
(10:20):
here's here's let me show you my my range. Okay,
got it, I love it. And then if you get notes,
you just you. You just you got it. The whole
key with all this stuff, with auditioning and all this
stuff is just being able to like come in with
two strong choices that they want to make them too
strong choices, and then when they go, that was great,
we don't want either of those. Give us something else.
You just change on a diamond and give them a
(10:42):
third strong choice out of nowhere. As a chef who's
competed on shows, you know how to do that. You
know how to be spontaneous and switched it up in
the moment. The problem is I don't have any range,
like my my second or third option and rest in
pieces always go but God for you or Jerry Seinfeld
and like that's what. Don't you know what that's gonna
At least it gives you a second choice, and that
Gilbert Godfried's not a company. There we go, all right,
(11:04):
listen back to business here. The two of you have
been in the comedy bills for a while. Um, let's
talk about your favorite things? Is my favorite question on
this part. It really is. You know this, Crystal, favorite
things that you find on the crafty table. How do
you approach and tackle this is great? First Friday's Honestly,
there's nothing I love to talk more about than Crafty.
(11:25):
On Brooklyn nine nine. On Fridays, it was Fritter Friday's
and they had this giant like like giant, the bigger
than a pizza apple fritter, and it was amazing And
that was the exciting thing on set on Friday's Fritter
Friday Frida giant deep fried apple fritter. I like that
(11:48):
and every every so every Friday though was Fritter Friday,
didn't change, and it was a special thing that was
made by crap because we have the same Crafty for
you know, years and stuff, so like it was special. Know,
I love it. I love Okay, I don't know how
you're gonna top Fritter from well, I can't, honestly, I can't.
But the thing you've got to keep in mind is
like craft he's really there for the crew, you know
(12:08):
what I mean. So if it was just there for
the actors, it would just be a lot of like
kelp and you know, nuts and stuff. But like that's
the cool thing is like I remember like on shows
have been on where they have like the donut case.
True Blood had a great donut case every day it
was like one of those display cases. It was just
filled with pastries and donuts and I would take a
(12:29):
little tiny, not that I care. I'm a character actor,
but I take a tiny, little, tiny little bite of those.
But my go to is really peanut butter pretzels, you know,
And like Kirkland, Kirkland trail mix. Nothing comes closer to
like then respect respect as a golfer, the Kirkland golf
ball is a good golf al. Just anything Kirkland. I
(12:52):
think it's high quality. Why can't we all move to Kirkland,
the land of the k al So listen, Marty, though
it's not Friday, so you don't have the fritter? So
how like what the normal craft? The normal craft? What
do you stuff? Okay? For me? I also again, I'm
stuffing my pockets with all of it, like I'm taking
it home. I'm like, if there's nine lacroise in my trailer,
they're all they're all coming first with the first time
(13:14):
I was on set, I didn't really understand the rules
and I took like an entire box of tic TACs
and just put it in my pocket. I was like, great, oh,
those aren't You're not supposed to do that weird the
welch fruits next, Oh yes, I love those. Yes, because
also like I think on the on the like on
the cover doesn't isn't real fruit. There's something like really
(13:34):
attractive about the marketing to it, and it just is
like they're the softest little I love anything gummy, like
gummy bear, so like the softest version of it, so
it doesn't even get stuck in your teeth. I always
love it when they would bring out the surprise meal. Yes,
like suddenly there's like little Dixie cups of tomato soup
and little tiny grilled cheese. Well what I'm saying, it's
(13:57):
like everyone else on set they're doing something, but there's
a bigger dream there. So like the Crafty Chef, it's
like just dying to give you the cucumber soup, Like
just just suddenly suddenly you're like a fun cocktail party
where there's someone literally like there's waiters coming around handing
you a trade full of tiny little food and it
is it's always the best you've already talked about, like
the food truck gift that happens like a couple of
(14:19):
times a week. So like on our show, the writer,
if it was your episode that you wrote, you were
responsible for like a food truck one day, and as
a as a lower level writer, I was like, how
this is that? I don't sound like I'm making Tin
grant an episode? Do you know what I mean? So
I get a weekly rate. Um, but I got the
(14:40):
Bignet truck. But it is like a fun thing. I
think the best one is Mama Missuvi the rice balls. Oh,
but you have like you start being like this is
a good food truck, this is a bad food truck,
or like you know it's like that. I mean, are
you up for the added pressure though, of having to
like make everyone happy? Like I feel like that's added pressure.
You're also you're writing, you're acting, and now all of
a sudden determining lunch. Luckily we have someone being like
(15:03):
people really like this, and you're like, you really like this,
But that's fine because they've been doing it for years.
So they're like, oh, this is a good like no
one was like when you got the begn A truck.
They're like, we already have frit or Fridays. Now they're
looking for sugar every day of the Week's I love
that you stuck with your southern roots. I had to yeah,
there it is speedy of southern roots. So Marcy talked
to me about like your favorite comfort foods. As soon
(15:27):
as it gets warm, even now, I start wanting seafood,
and that's it. That's just like it's a Pavlovian thing
where it gets a little hot out and I definitely
want like crawfish and shrimp, and that's just how it is.
And and so. But when I was young, God, I
love mac and cheese. Though now I called my mom
(15:47):
Macaroni Maryland. That's how much I liked it. I would
like bang on the table and be like Macaroni, Macaroni Maryland.
She was just a macaroni dispenser in your eyes. You
make it. Also, I think you created a food truck
just now Magund Maryland. Yes, that's got to move around here.
We gotta do that, just box okay. And where'd you
(16:08):
where'd you grow up? Louisiana? Okay? So I mean like
maybe maybe I could argue, we could argue it would
be a totally different, serious podcast, that it's the only
true American food is Southern food. And then when you
get into Louisiana that that is like it specifically Cajun food. Right.
It comes from all over the place, but like and
ends up creating like a truly authentic, very regional food.
I mean, a very funny thing that I order when
(16:29):
we would go to restaurants because we had friends who
owned restaurants, and I would always order crab meat on grotten.
That was like my dish, What a funny thing, first
seven year old to order though, I'll have the crab
meatal grotten. I love it too because it also goes
against a lot of like classical European food cheese with seafood, right,
I'm assuming there's cheese in the ground, which is like
(16:49):
in Italy, like a very big like Stanley Tucci would
freak out, you can't mix cheese and seafood, and you're
not supposed to. But I disagree with it, like whatever
tastes good, taste good. And I love parmesan over link
meeni and clam. So like I'm I'm I'm an outlier
when it comes when it comes to that, Michael, what
about you growing up? I grew up in Kansas City,
I Kansas from a La Kansas, so we're we're neighbors.
(17:14):
Oh wow, what sorry? What school district. Did you go
to Mission West? I was a Blue Valley kid. Okay,
got it, Shanna. Mission kids were cooler, I'll give you that.
So I ate a lot my mom, actually, her home
cooking was from a Southern tradition. Her grandma taught her
how they were originally from like Georgia on the South
(17:34):
and eventually moved up. So I got a lot of
like I don't know if this is specific, it's not
like Louisiana cuisine, but we had a lot of like
chicken fried steak. We had grits. We had so a
lot of mean potato stuff, but it was like a
little richer and a little yamier corn lots of corn bread.
In fact, when I went to New Orleans for the
first time and ate it some places, I was like, oh,
(17:55):
this is like the food I ate growing up. But
our sorry mom just saying it had a little bit
more of that flare. But the big, the big family
comfort dish was meatballs and sauce recipe that we got
from my great aunt Virginia's husband, uncle Bill. He was
Italian and we inherited his family recipe. That's the one
we cook every Christmas Eve. I just started making it
(18:17):
during the pandemic because I had my own, you know,
my first Christmas alone, and I was like, well, I'm
gonna make the meatballs and sauce. I'm gonna see if
I can do this, and my sister and my mom
tommy how to do it. It's it's the ultimate secret recipe.
Or are we gonna get Uncle Bill's meat? We'll talk
off alright, obviously a lot of barbecue. Two. But my
grandmother put grape jelly in her meat sauce one respect,
(18:39):
and she's ready for any reality TV competition show, right
because like she will not be surprised. You have to
use grape jelly and tomato sauce, and so see, I
can see that work because people put sugar, and people
put sugar in their wine has sugar exactly. So although again,
if you're not putting cheese in your seafood, you're not
putting grape jelly in your in your tomato sauce. But
I'm all four. It should have potatoes, hugger out and
(19:00):
versus h what what was it? Crab? What would you like? Crab? Yeah?
Because I'm a big potatoes Grounton boy love, Midwest Bible
bell whatever, yeah, potatoes. Also Kansas City Kansas barbecue, Yeah,
I think I think people from Texas, every well and
North everyone else will disagree. But sloppy sweet barbecue sauces
(19:23):
where it's the best. My uncle perfected it. He used
to smoke his own ribs. They were amazing and he
had the best sauce that was a mixed between casey
and a little bit of Carolina inspired amazing. And if
you want Richard Blaze's take on Kansas City barbecue, you
can go to Thresher Sauce dot com where you can
get Richard Blaze's tame rending coffee barbecue sauce inspired by
the great barbecue sauces of Kansas. It's how you self.
(19:48):
The shipping is more than the bottle of sauce. I
apologize for that. Tough times, alright, we're having so so
much fun. Marcy, some up the case that you've brought
to the food court. It's gonna get serious now in
a sentence or so okay with ours or just yours? Okay,
I am going to be arguing. The popcorn shrimp are
great appetizer. They are a great meal. You can make
(20:09):
a lot of things with them, and that's all I'm
gonna say. Corn shrimp. I did not know we would
come to a day episode two wherever we're at, that
we would get to popcorn shrip. I like it. Who
doesn't love popcorn shrimp maybe, Michael. Well, look, popcorn shrimp
is fine. We all agree, people enjoy it. But nothing's
more novel and more fun than popcorn chicken. Okay. It
(20:33):
took what popcorn shrimp tried to do and it perfected it. Interesting.
I also love that we got these origin stories from
Louisiana and and and and and Kansas and cans like that. Again,
are the shrimp of the prairie there, it's a popcorn debate.
I did not know it was gonna get so specific
in the food court, but it makes sense. Smarty's from Louisiana,
(20:53):
Michael defending the heart land there. But before we get
into your arguments, here in my court, very much like
in a yours courtroom, as we all know, who presents
first is determined by a trivia contest. So let's see
what sound effects will be using. Marcy. Oh, it's the
classic doorbell, A bunch of dogs. Just I love I
(21:14):
love it. Michael, your sound will be the clown car.
Very very appropriate. Question one, it's multiple choice. In the
movie Forrest Gump, Bubba lists off a bunch of different
ways you can make shrimp. How many different ways did
he explain? A forty two B seventeen see one. Okay,
(21:37):
that's gonna be Michael, I'm going with forty two, Baby.
Forty two is not the correct answer, Michael. There's two
answers left. You gotta get it right. The answers are
A forty two, B seventeen or C one. The answer
is twenty one. Mary, I worked at Bubba. Oh no,
(22:00):
oh my god. That's the follow up podcast right there.
I want to know, you know how many times I've
walked by it in Times Square and just really wanted
to go in, But did you It was awful steps
away that entire I know, I was standing out there
like I could, but like I don't know, like I'm
a chef, should I But I always wanted to always try,
And there had to be like a thousand people in
there all the time, right pretty much. I mean lunch shift,
(22:23):
not as much. I never got good tables. I was
a terrible waitress. But but yeah, at night, so many people.
I bet, I bet is it filled with memorabilia and
stuff for it? Yeah, it has, and we there's trivia
that you have to do. And there's like these these
license plates. Once has run for us run which means
just keep going, the other ones has stopped for a stop,
and and and we're only allowed to walk in one
(22:44):
direction in the restaurant. It has to be like in
a loop. So if any if you at any time
you see the stop for a stop, you have to stop.
And even if it's not your table, to be like
looking a gift for you. What's going on? You know?
I kind of like that. Did the service all wear
metal like braces up and had to run back and
forth from the kitchen? Yeah? Absolutely, for days on at end.
(23:05):
Never stopped twenty one different ways, which feels like a hundred.
But it's notable that popcorn shrimp was not included because
this tasty delicacy wasn't created until four And I'm sure
the writer's researched that right, like for continuity or was
that just did you think so? I bet Tom Hanks
heard it was the Vietnam War. Well that was in
(23:28):
the sixties and seventies. I wasn't one year. Sadly, Why
didn't they have Forest invent popcorn shrimp? That seems like
one of the things he would have done in that movie.
Someone could have got mad. You're like, you can't cut
him up, and he's like, I got an idea. That's
all he did was create trends. How far are we
away from seeing a redo of Forest Gump? You know,
(23:51):
like we're seeing redo whatever than you think it's going
to be like a ten part mini series on Paramount Plus.
That's a good idea. Yeah, but well they're gonna I
hope we're gonna put Sorry, we're co signing on this one,
and we're gonna put a whole episode where he creates
popcorn train. I believe you, Marcy, You're up one zero,
(24:12):
question two. Here we go. Through the years, many unexpected
people have played Colonel Sanders, the beloved KFC spokesman, but
only one woman has had the honor named the woman Okay,
that is Michael again, Reba McIntyre, country music singer Reba McIntyre.
The first Cryborg to play him was, of course, Cyborg.
(24:34):
Cry Borg. That's a very sad robot. Please leave. Come on.
Cry Borg is a whole good spinoff. Now ten part
mini series coming to Plus from Michael McMillan, Cryborg Sanders
as well. I can't believe Robert Coop was a cryborg.
Is a very sad robot and policeman. Alright, So where
(24:58):
are we at? Ni Crystal. It's easy to one and
one a piece? Question three. This will determine who wins
the trivia around. It's multiple choice. Once popped popcorn is
considered to have two shapes. One is the snowflake and
the other is a flower the mushroom see bonnet. That is, Marcy, mushroom, Oh, mushroom.
(25:22):
Mushroom is correct? What? Wow? You wouldn't want anything, because
I would have gone with flower. I mean, what's the
snowflake if not the flower shape? Right? I've loved it.
I love and I love the logic behind it. Wait,
snowflakes and flowers are not shaved, right, but they would
have like kind of like the petals. You're right, shut up.
I feel like all three of them are pretty close. Marcy.
(25:43):
That means that you have one you get to determine
who will present first their argument for popcorn shrimp or
popcorn chicken. You're gonna be the away team. You're gonna
you're gonna be the home team. Who's going to present first?
Michael's going to present first? Good god, alright, an emotional
roller coaster I've been on all right, to present first? No, okay, alright, sure, Michael,
you get to present first. You're gonna let us know
why popcorn chicken rules. But first a quick break. We
(26:18):
are back in the debate. Popcorn shrimp first, popcorn chicken.
Michael McMillan, you're gonna let us know why popcorn chicken
is amazing. To recap, we got shrimp verse chicken, And
the way this works is at each of you will
have three minutes to state your case. During this three
minutes you need to lay out your case and not
focus on your opponents. This isn't your time to go negative,
go low. That comes later in the rebuttle does this
(26:38):
make sense? Yes? Got it? All? Right? Here we go
the stopwatch. The stopwatch is sent to three minutes. Michael's
gonna let us know why popcorn chicken is awesome. Your
three minutes starts now. Okay, Well, first of all, here's
the thing. Popcorn chicken is amazing because it takes something
that was big and it shrunk it down to nugget
size and then shrunk it even down further. So it
(27:01):
is the most novel version of chicken you can get.
It's very portable. You can put it in a pocket,
you can put it in a little cup, you can
bring it into a movie theater and eat it like
regular popcorn, and no one's going to complain about the smell.
Think about all the sauces you can dip popcorn chicken.
And you got your honey mustard, you got your barbecue,
you've got your ranch, you've got your sweet and sour.
(27:23):
You can mix it up, and it's kind of like
portable Chinese food in that way. It's like General So's,
It's like other Chinese foods that I can't think about
the top of my head. Speaking of origins in KFC,
it was created originally by Kentucky Fried Chicken, so we
know where the origins are from. There was no Forrest
Gump involved. And it's a nineties food, So all of
(27:44):
you millennials out there who are very excited about the
nineties and who are feeling nostalgic, you can't get more
nostalgic than you can with popcorn chicken. Also, who doesn't
love chicken everybody loves chicken. It is a universe a
little food. It immediately brings you back home. It makes
you think about mom or Grandma or going out on
(28:07):
having a picnic. It's one of the most delicious foods ever.
And finally, it's in the perfect portion, bite size, piece,
well stated, quick, lots of, lots of and listen. Who
doesn't love chicken? That is something? Can you put it
in your pocket? Or would you can? Would you want?
Have you I have? I put popcorn chicken in my pocket.
(28:29):
I'm gonna say yes, Okay, and it looks great. We're
not talking about popcorn chicken. But then when it comes
to Tendy's versus nugs, where are you going? I think
you gotta go with Nuggies. Per personal preference though for
me is Tendy's. I mean, I I enjoyed, but but
I think I think nuggetes beats Tendy's. I think I
think I'm I'm a weirdo in that sense. Okay, and
(28:50):
and and popcorn can be just a little tiny little
bits of Tendy nugg You can talk. You could top
popcorn chicken on Tendy's and then you got a real treat.
Here we go, variety being one of the main points
that you hit right there, that it works well with
every sauce. One loves it. It's the popular choice, and
you can toss it in rice if you want to do.
And you have a whole other dish, and you got
(29:10):
and it's and it's look at that, and we continue
to go. The cord will have to strike that last
statement because it was said outside of time. So I
said Chinese food, and nice said general stills, and usually
there's rice involved with that, So the cord will take
it into account. Marcy, you have three minutes now to
let us know why it's really the only the only
popcorn that there is is popcorn shrimp. Three minutes your
time starts now. Well, I love Michael's whole argument of
(29:33):
why popcorn chicken is great, and do you know what's crazy?
All of those apply to the shrimp. Every single thing
he listed the shrimp can also do. But you know
what else can you think of another popcorn material that
is used on top of so many other cuisines. You
can find sushi with fried shrimp on top of it,
(29:56):
popcorn shrimp. You can find a fish that has us
a cream sauce that has popcorn and shrimp on top
of it. You can put it in a poe boy.
There's so many things that you can do in addition
to just snacking on some delicious, very tinder to bite shrimp.
(30:16):
You can just do so much with it. I don't
even know what you couldn't do with it. And here's
a thing. Who doesn't like chicken. Pascatarians don't like chicken,
So we've reached a broader audience of people who can
even enjoy this. So there's a lot of reasons to
like popcorn shrimp, and the biggest one is they are delicious,
(30:41):
and you know you can get them a little spicyous.
There's well, I do like the the like truly like
very tenderness. I like a softer food. I don't know
if you heard that about me, or like a gummy
softer food. It's very well known. Everybody who knows me
is talking about it in the streets. So it softer
and then you, like I said, there's a spice. Also, Look,
(31:03):
if you go right around the corner from where we are,
you go to Popeyes, you can try both for yourself.
And are they paying me? No? But I do actually
like them a lot um. I don't know what else
to say. I feel like they speak for themselves. Go
out and try some popcorn shrimp today. M alright, very
succinct arguments. I love it popcorn shrimp verse popcorn chicken.
(31:25):
We know now why you love it. Now, we need
to know why your opponent is so wrong, why your
opponent's wrong? Michael, you're ready for the rebuttal? I do
I have my first rebuttal that I would like to
bring up immediately. You'll have you'll have two minutes. He
is there something that you want to decide bart with
the with the I'll fold it in, you'll fold it in. Okay, Michael,
your time starts now. Okay. So, despite her argument about
(31:48):
pascutians versus chicken, here's the thing. A lot of people
are allergic to shellfish. A lot of people have allergies
to shrimp. Okay, Chicken is the safer choice. And if
you're gonna put out a bowl up popcorn chicken next
to a bowl of popcorn shrimp, you don't want to
injure anybody, right, You don't want anyone to get sick.
They could mistake that popcorn chicken our popcorn trip for
(32:10):
popcorn chicken and get sick. So it's safer to put
out just the popcorn chicken. Let's also talk about trying
to get your kids to eat. You think kids are
gonna want to eat a bunch of weird seafood pieces. No,
they want what they know, they want nuggets, but they
want tiny nuggies. They want popcorn chicken. It's more familiar,
(32:32):
it's safer, it's kid friendly. They they're gonna want to
eat that. All right, that's basically all I gotta say.
You got a minute, Michael, you got a minute here?
I mean, at this point, you could continue the argument,
would argue that I would argue that everything that that
popcorn shrimp goes with popcorn chicken goes with better. You
can make a if you can make a popcorn trip,
(32:54):
if you can make a po boy, you can make
a po boy with popcorn chicken. And that's gonna be
even more novel. It's going to be fun because it's
like a fried chicken sandwich, but it's sort of like
a poe boy. That's very that's inventive. Alright, chicken po boys. Okay,
that's your argument, not your time to speak all right,
Michael Rest's case there, it is popcorn chicken, pocket sized
(33:18):
and the safer choice. Do you want to injure anyone
at your next party? No, of course someone wants to
injure anyone. Marcy, What do you have to say to that.
You've got two minutes and your time starts now. I
don't even need to have a rebuttal for for some
of this, though, I will say, Look, sure people are
allergic to shellfish, but I also actually do know people
(33:39):
allergic to chicken too, If you can believe it. One
of my co workers on Brooklyn nine, Jeff to Pulsky,
shout out, allergic to chicken. My cat allergic to chicken.
So I don't know that it's any more dangerous in
that way. Look, you didn't even know about the people
that you're killing every single day, did you. Here's I'm
gonna like even just take it away from the popcorn
chicken for a moment. Michael had notes, and he had
(34:01):
visual aids on his phone that he was using to
make his argument, and I'm just personally going after him.
I saw the popcorn chicken picture you add on your phone, Michael.
The court does not have a problem with this yes.
So also here's some other issues. I have a Michael McMillan,
I'm just going for no. I want to say, as
(34:22):
someone from the Wheeziada, you saying that people can have
a popcorn chicken Poe point is actually offensive. It's wrong minded.
I don't I know you're trying to make a point,
but there are people, there are feelings and emotions involved here.
You can't just go running your mouth like that. And
(34:43):
I just want to say that ultimately popcorn chicken is
just chicken tinders cut into smaller bites. It is just,
I don't know, like I said, a harder to chew
version of a chicken nugget. There it is the rebuttal,
almost getting personal, almost getting personal the core, honor, May
(35:04):
I approached the bench and show my notes. First of all,
this court allows notes and visual props and aids and
assistance and whatever you want to bring in this court.
But I would like to see the visual evidence. Crystal,
bring this in the plated this is I'll have I'll
have my rival read these notes allowed, please I will
present that picture as well. Can you read these from
(35:25):
the nineties? May I see it? May you approach approach
the bench? Which the notes, So everyone is is phil
This has entered as evidence one an it says popcorn
chicken more novel from the nineties. Those are all of
the notes. Great, okay, and which, by the way, I
have like a thousand notes like that in my notes
on my phone. We all do. Right, It's like you
(35:46):
started with notes, and I like to say, if we're
talking about advantage, here, your honor, here's evidence. Be my
other evidence. B A, now is a picture of a
KFC popcorn chicken. All right, so I've been the Wikipedia page.
It's very short. It's getting taxed, getting again. We need
(36:06):
a ballot for season three. Here for sure, both of
you have a real talent for dragging out an argument
and maybe not persuading me all the way through. I
have no idea how I'm gonna come in on the verba.
I don't get to have another rebuttal So I'm gonna
go retire to my chambers. You both will have sixty
seconds when I returned. But first a quick break. Using
(36:34):
the Wikipedia entry for popcorn chicken is very short. Doesn't
help your case. Okay, thank you. They've practically never read
about it. All right, we are back in and allowed
the food court today where we can have the producer
argue against my case as well. I'm saying you should
just because you're hurting your case. I'm your lawyer. Now,
(36:57):
I'm saying, there's only one judge in this court room everyone,
and it is me, the Honorable Richard Blaze, presiding here
over the case of popcorn shrimp verst popcorn chicken. I
have to be honest. I mean, there's there's it's it's
safe versus spicy kind of right, It's maybe there's a
textual difference, but this is a tough one to break
(37:17):
down as a judge. So I'm gonna give both of
you sixty more seconds to really try and persuade me
towards your side, because we need to know something this
court needs to know. I need to know a little
bit more about flavor, about texture, about why it's better,
why why it's the better flavor. That's really gonna help
me here. Marcy, you can go first. I'm just going
(37:39):
to say that there is no other way you're gonna
eat shrimp that's gonna taste like popcorn shrimp, and you
can't say the same about popcorn chicken. That it's going
to taste that same way if you have it in
a tinder or a nugget or whatever. But the way
that they use the corn meal and the flour on
the popcorn shrimp, it just gives it some extra crunch
and a spice and then, like I said, the tenderness
(38:00):
the inside. If you want to play it safe, eat
your chicken. But if you want an adventure and you
want something authentic, popcorn trip is where it's at. Marcy
resting her case there with a really really strong final
sixty seconds, Michael, you have sixty seconds. Okay, great, Here's
what I'm gonna say. I think that the popcorn chicken
actually perfects fried chicken in a sense that it gives you.
(38:22):
Everyone loves the crispy crunchy part. That's what everybody wants.
And you get more crispy crunchy part with each bite
of popcorn chicken than you would with a leg of
fried chicken or a fried chicken breast. The ratio from
fried crunchy deliciousness to chicken is very evenly spread. Also,
let's think about the flavor in this sense, we know
what we can do with popcorn shrimp. I insult an
(38:44):
entire like state of people, and I apologize, but there's
a lot of opportunity for invention with popcorn chicken. Hasn't
been around as long, so you can take a big risk.
Let's see that fried chicken po boy, and let's see
it beat an act little po boy with your new
inventive recipe. Let's let's let's change some minds with popcorn chicken.
(39:08):
There it is coming in at sixty seconds. Marcy, Yeah,
the court will allow you to You gotta get something off.
You say the best part of fried chicken, it's skin,
and you don't get that in popcorn chicken. That was
a crazy thing for you to bring up, and I
hope you guys can edit it out. I have to
say that the that was outside of the sixty seconds.
I cannot use the last statement from the Marcy. But
this court has had a long time to consider this verdict.
(39:31):
I mean eleven or thirteen seconds something like that. The
first I was really really tough case. When you get
into these specifics popcorn shrimp versus popcorn chicken. One's potentially
safer one spicier ones a little bit more open to
a variety of sauces. But can you use those same
sauces with chicken with shrimp. You know ones involved a
(39:52):
popcorn shrimp at the classic po boy, but can you
not reinvented and be more creative with popcorn chicken? So
much to consider that this Court has made this tough decision.
It's really really close. But at the end of the day,
it's going to come down to something that should be
important in all Food Court episodes, and that is flavor.
(40:13):
This Court will side with popcorn shrimp. I know when
he said flavor, I was like, got you can appeal
to the higher court and the new host that might
be coming in for season four, who could be totally
much more liberal in his food judgments than me, But
(40:35):
then you don't stand a chance against a passionate woman
from Louisiana when it comes to popcorn shrimp. And in
this case, I think, what did it is shrimp does
have a little bit more flavor than chicken. And it
really came down to the end there where Marcy talked
about the corn meal and the flour and we got
into the ratios of texture. Outside of that, it's pretty
(40:55):
It was pretty even all the way through. Should have
said corn meal and texture. I out of one this
hell that they put corn meal on popcorn trimp though
I think you do though, and popcorn chick. I'm sorry, Yeah,
that's true. But but you could And that's Michael's point.
Why not? You could do whatever you want? Guys, what
about this popcorn shrimp or coconut shrimp? Coconut? Oh, we
(41:18):
look at and look at that. You've already pitched your
return to food. Here's the thing. Shrimp is so good
because shrimp is the best. But we we just said
cocon a trimp over popcorn shrimp. My grandmother would be
so happy right now. My restaurant in Florida was so
happy that you said that. There we go a thanks
for listening to Food Court with Richard Blaze. That's me.
For more Marcy, you can check out our podcast l
Is for Losers, A Funny Feeling and ninety Day Bay.
(41:39):
You can also catch her in the movie The Lost
City on Twitter at Marcy Lane and on Instagram at
Marcy Lane too. You can get more Michael on the
podcasts Slate Your Name and Bigfoot Collectors Club, which I'm
hoping to make an appearance on at some point, and
at mc mills with two L's and two z's across
social media. Listen, audience, what you think this one was tough?
(42:01):
I mean, can you blame me? Popcorn shrimp, popcorn chicken?
They're so similar yet entirely different. Did I get it right?
Did I get it wrong? I know that you're gonna
tell me all about it. Let me know at the
food Court pod on Instagram and at Richard Blaze across
social media. Food Court is a production of I Heart Radio.
I'm Richard Blaze. My producer is Crystal pat Mahi. Food
Court was created by Christopher hassiotis the rest of my
(42:23):
food Court clerks are Jonathan Dressler, David Wasserman, and Jasmine Blaze.
The theme song is by jason Nie smith Man. I
love that theme song. It should just play as my
phone ring. And For more podcasts for my heart Radio,
visit the I heart Radio app, Apple Podcasts, or wherever
you listen to your favorite shows.
Creamy, creamy, crunchy food Court. Food Court, food Court with
Shirt Blaze. Are you in the food Court Court with
Shirt Blase? Food Richard. It's nice to meet you. I've
(00:33):
been watching on my TV for years, oh my god,
and I've never had the pleasure of having your food.
Oh my gosh. Well about that. You're You're not the
only one. Thank you for the support, and thanks for
hanging out with us and in person. And this is exciting. Yeah, okay,
welcome to food Court, a production of I Heart Radio.
This is food Court, and I am Richard Blaze. I've
been a chef and judge all over TV, so I've
(00:53):
decided to take it to the next level. Crystal, thank
you for writing that in there. A shameless shout out
to Next Levels Jeff, which got picked up for a
season two Yes, which was just announced in the upfront
that it's gonna premiere post super Bowl, the coveted post
super Bowl slot. Sorry, I feel like that's usually reserved
(01:14):
for friends and Cindy Crawford. Yes, yes, I'll yes, I'll
take it. I'll take it the company that I want
to keep. But now, besides doing that, I just bang
on a gavel joining us Today in the court, we
have the host of podcasts like l Is for Losers,
a reality TV rundown, A Funny Feeling, a show about ghosts,
and ninety Day Bay about ninety day fiance, as well
(01:37):
as writing for Brooklyn nine nine. Welcome to the food Court.
It's Marcy jarro Hi. Thanks for having me. Oh my gosh,
so many accolades, so many accolades. I get really nervous
around people as accomplished as both of you to don't
you worry. Okay, don't don't worry. But I watch you
on TV and I'm like, this guy is far more
(01:57):
accomplished and respectable than I am. Ever be Yeah, definitely
not the case, because I want to do all of
the things that you're both doing. Listen, you're there, You're
mostly neither Brooklyn nine, let's reboot it. I don't know
us have a show that was just picked up for
a second season. That's where we want to be, right
in all fairness, it's all I mean, but you've had
(02:17):
things so for me, getting picked up for season two
was like you on this level loss. I don't say
that like other than getting your show on the air,
the second season is actually like I'd say just as
hard or harder. Yeah, any l a gutta rag can
get greenlit for a season one, at least a pilot. Yeah,
but you made it. You've made a lot of made
it through a lot of different gates. It is, And
(02:39):
I'm happy to be there and happy to be here
with you, here to take down Marcie As an actor
known for his roles on My Crazy Ex Girlfriend, Hot
in Cleveland, True Blood, and many more. It's Michael McMillan. Michael,
what's going on? Oh? Not much, I'm just here. I
feel weird taking you down today, Morrison, because you're not
you know. I also I also co host a hair
(03:02):
normal podcast called Bigfoot Collectors Club, and we are sort
of brother and sister podcasts, and we've been on each
other's shows a lot. We traveled to do usually we're
teaming up against the unexplained. But now we're gonna go
toe to toe well odd fact, because I feel like
reviding them. Gonna jump in here, you know. And again
I'm older, I'm older than both of you. But the
moment when like you first encountered the Internet, the first
(03:24):
thing I ever punched in on a search was Bigfoot. Oh,
that's great. That just tells you where, like where I'm at,
where where my interests are? Yeah, well, do we have
time to talk about a moment? Number one? Yeah? What
do you well? Bigfoot? First of all, oh boy, well,
(03:44):
bigfoot was the nickname that Westerners gave the Sasquatch in
the nineteen fifties. Basically, so a bunch of lumberjacks started
calling it bigfoot, but Sasquatch was the name that it
existed from indigenous cultures years prior to that. So it's
it's you can call it whatever you want, Okay, got it?
Not yetti though totally different creature. Jetti is in Tibet
(04:06):
is in the Himalayas. You got yahwee in Australia, So
it's a skunk cape. You got skunk Cape down south.
That's right. So it depends on where you're at. So
I've impressed you though that My first Internet search was yeah,
I think that's great. Mine was comic books, of course,
and then I remember like, because I was a big
comic book nerds, so I think it's all nerdy. Anybody
(04:28):
who got on the Internet first was looking for nerdy stuff,
and I don't know, I remember printing out my first
email because I didn't understand that you didn't have to
file it away and keep it. I was just like,
I guess I gotta read it this way print. Well. Listen,
I hate to jump in here and get a hot
take from you, but you're a comic book fan. I
I dabbled in comic books, all right. How do you
feel about the just the the film movie revolution of
(04:51):
comic books? Game? Come on, there was a time when
the only comic book stuff you would get when you
were a kid was like the random Incredible Hulk like
movie after TV movie after the series got canceled, and
then you'd be like, oh, this isn't the way I
pictured thor this isn't the way I pictured Daredevil. Now
we're spoiled. I mean, people forget that comic book movies
used to be before Batman. I mean, you would get
(05:12):
your Superman, you would get your Batman, but especially when
it came to Marvel, they were garbage. And now we're
just spoiled. I think they're all at the level of
like pretty good, and people are kind of getting bored
with it, but they're all great. Man Spider Man was great.
The Spider Man the cartoon from the late sixties. Those
were fantastics. Okay YouTube. By the way, I'm not that
(05:34):
old but millennial woman here, So I'm a I'm a
tail engen xer, so I gotta I got some of that.
So are you the type of person who's like watching
the latest marvel so and you're like, no, it didn't
follow the right storyline? No, because typically the stuff that's
going on with Disney Plus and all that stuff, you know,
I don't work for any of these companies. So yeah, yeah,
(05:56):
they're saying anything. They're all I mean, I switched some
stuff up, but I thought they solved some problems that
the comic books had. So I think it's all really good.
And we've just sort of been and I'm available. Yeah,
what cless superhero? Have you not cast yet? I'm thinking
you'd need a waiter? Okay, so listen, because you've got
(06:20):
comedians and actors, right, and you know this business, and
I don't. I've been no, but I've been I've been
reading a lot of like voiceover parts. Yeah, so but
should I be concerned that No, I don't get in
the part. I don't get the part. But they're all
they're all like forty something year old quirky villain. Should
I be concerned? Is this? Is this something I should
(06:41):
be proud of? Right? You think that? That's what we're
getting some heavy nods? What do you know? What do
you think you should be going in? Well, that's the thing,
like what you are versus what people think you are.
That's what I'm Sayings are so specific though, because we
no longer can see right, and I'm just well, then
you also, okay, go jump in. I'm going to say
(07:02):
I was gonna say this business advice for your You've
appeared on TV a lot wearing like a uniform, you know,
and you have like a cool haircut, and typically uniforms
and cool haircuts tend to trend towards super villain in
comics and on TV, so I think people are maybe
going visually off, like, Okay, we can make him a
quirky It's like he's a villain, but he also runs
a piece of shop. Like that's generally what your look.
(07:25):
You could go up against the teenage Muntan Ninja Turtles
right now. Oh, by the way, I mean, we're just
you're just walking into that and we don't know each other.
But like I can't. I can't stand them like I
am their super villain, namely because you no one knows
this but my the Ninja Turtles just like, wait, we're
getting some You're getting like deep, deep dark gossip right here.
My second cookbook, it really just got under me, like
(07:49):
crushing me on the Amazon charts. And and my second cookbooks,
So Good, was outperformed by the teenage Mustant Ninja Turtles
Pizza Cookbook, And that bothers me so much because they're
not chefs, goes writer. Also they're not doing their own recipes.
Feel like their hey day was definitely in the early
nine Yeah, Ninja Turtles Pizza cook I can I can
(08:09):
relate to you. The only studio film I was ever
a lad and was beat out by the animated Teenage
Meant Ninja Turtles, a movie the week it came out.
So okay. So then if I ask you which one
you would like to be your boyfriend, you don't have
a great answer, or do you which one of the
Ninja to which one would you date? Which one is
your boyfriend? I can't stand any of them, So I
mean that'll be tough, but I'm gonna get I'm gonna say,
(08:30):
Donna tell, I think Donnie. You gotta go Donnie because
he can fix things, He's reliable. Leonardo is going to
be too distracted with leading the mission. Michael Angelo is
completely irresponsible and unreliable. Boy, right, can I say that? Yeah? Yeah,
but he's got angry issues too. So I not to
be too much of a chef. But in the Pizza
cook book, Donna tell if there was a pizza peel
(08:50):
on the end of his bow staff, and that's pretty genius.
I mean that kind of works from right. Most have
handy in the kitchen. You can sterilize and if you
want to zaddy then it's masters. Yeah, okay, so this
is my last because it's not even gonna make the cut.
This will be like what is it called when you
have extra material and with the bonus bonus contents? Alright,
I'm doing these voiceovers I have of My success rate
(09:13):
is really bad, Like I've I've gotten one out of
like twenty that is fantastic out of like twenty. You
need to leave right now because you're talking to actors.
You need you need to unset that baggage. You need
this stuff out and positive and I'm upset. Okay, so
so I want I should be happy you should be
(09:36):
batting one out of a hundred as some if you were. Okay,
that's that's what I needed to hear. I needed to
hear the metrics of like because you hear like one
out of you know, I was I was thinking was
one out of ten, but you're saying one hund so
much might feel so much better? Yeah, yeah, you're great here.
So he's my second thing. When you're asked to do
a voiceover and and then and they're like, please only
do two reads? Do how do I I've been doing
(09:59):
this and it's not it's not been great, really successful
one my natural voice to some sort of comical adaptation
of my natural voice as to what I think the characters?
Should I be doing that or should it just be
too totally made up voices? Should I? How? How should
I approach? Only two reads for a voice? I think? Yeah,
I think switching up like you're doing is great. Like
play one straight, play one that's like, this is me
Richard doing this character, and do one where you're like,
(10:20):
here's here's let me show you my my range. Okay,
got it, I love it. And then if you get notes,
you just you. You just you got it. The whole
key with all this stuff, with auditioning and all this
stuff is just being able to like come in with
two strong choices that they want to make them too
strong choices, and then when they go, that was great,
we don't want either of those. Give us something else.
You just change on a diamond and give them a
(10:42):
third strong choice out of nowhere. As a chef who's
competed on shows, you know how to do that. You
know how to be spontaneous and switched it up in
the moment. The problem is I don't have any range,
like my my second or third option and rest in
pieces always go but God for you or Jerry Seinfeld
and like that's what. Don't you know what that's gonna
At least it gives you a second choice, and that
Gilbert Godfried's not a company. There we go, all right,
(11:04):
listen back to business here. The two of you have
been in the comedy bills for a while. Um, let's
talk about your favorite things? Is my favorite question on
this part. It really is. You know this, Crystal, favorite
things that you find on the crafty table. How do
you approach and tackle this is great? First Friday's Honestly,
there's nothing I love to talk more about than Crafty.
(11:25):
On Brooklyn nine nine. On Fridays, it was Fritter Friday's
and they had this giant like like giant, the bigger
than a pizza apple fritter, and it was amazing And
that was the exciting thing on set on Friday's Fritter
Friday Frida giant deep fried apple fritter. I like that
(11:48):
and every every so every Friday though was Fritter Friday,
didn't change, and it was a special thing that was
made by crap because we have the same Crafty for
you know, years and stuff, so like it was special. Know,
I love it. I love Okay, I don't know how
you're gonna top Fritter from well, I can't, honestly, I can't.
But the thing you've got to keep in mind is
like craft he's really there for the crew, you know
(12:08):
what I mean. So if it was just there for
the actors, it would just be a lot of like
kelp and you know, nuts and stuff. But like that's
the cool thing is like I remember like on shows
have been on where they have like the donut case.
True Blood had a great donut case every day it
was like one of those display cases. It was just
filled with pastries and donuts and I would take a
(12:29):
little tiny, not that I care. I'm a character actor,
but I take a tiny, little, tiny little bite of those.
But my go to is really peanut butter pretzels, you know,
And like Kirkland, Kirkland trail mix. Nothing comes closer to
like then respect respect as a golfer, the Kirkland golf
ball is a good golf al. Just anything Kirkland. I
(12:52):
think it's high quality. Why can't we all move to Kirkland,
the land of the k al So listen, Marty, though
it's not Friday, so you don't have the fritter? So
how like what the normal craft? The normal craft? What
do you stuff? Okay? For me? I also again, I'm
stuffing my pockets with all of it, like I'm taking
it home. I'm like, if there's nine lacroise in my trailer,
they're all they're all coming first with the first time
(13:14):
I was on set, I didn't really understand the rules
and I took like an entire box of tic TACs
and just put it in my pocket. I was like, great, oh,
those aren't You're not supposed to do that weird the
welch fruits next, Oh yes, I love those. Yes, because
also like I think on the on the like on
the cover doesn't isn't real fruit. There's something like really
(13:34):
attractive about the marketing to it, and it just is
like they're the softest little I love anything gummy, like
gummy bear, so like the softest version of it, so
it doesn't even get stuck in your teeth. I always
love it when they would bring out the surprise meal. Yes,
like suddenly there's like little Dixie cups of tomato soup
and little tiny grilled cheese. Well what I'm saying, it's
(13:57):
like everyone else on set they're doing something, but there's
a bigger dream there. So like the Crafty Chef, it's
like just dying to give you the cucumber soup, Like
just just suddenly suddenly you're like a fun cocktail party
where there's someone literally like there's waiters coming around handing
you a trade full of tiny little food and it
is it's always the best you've already talked about, like
the food truck gift that happens like a couple of
(14:19):
times a week. So like on our show, the writer,
if it was your episode that you wrote, you were
responsible for like a food truck one day, and as
a as a lower level writer, I was like, how
this is that? I don't sound like I'm making Tin
grant an episode? Do you know what I mean? So
I get a weekly rate. Um, but I got the
(14:40):
Bignet truck. But it is like a fun thing. I
think the best one is Mama Missuvi the rice balls. Oh,
but you have like you start being like this is
a good food truck, this is a bad food truck,
or like you know it's like that. I mean, are
you up for the added pressure though, of having to
like make everyone happy? Like I feel like that's added pressure.
You're also you're writing, you're acting, and now all of
a sudden determining lunch. Luckily we have someone being like
(15:03):
people really like this, and you're like, you really like this,
But that's fine because they've been doing it for years.
So they're like, oh, this is a good like no
one was like when you got the begn A truck.
They're like, we already have frit or Fridays. Now they're
looking for sugar every day of the Week's I love
that you stuck with your southern roots. I had to yeah,
there it is speedy of southern roots. So Marcy talked
to me about like your favorite comfort foods. As soon
(15:27):
as it gets warm, even now, I start wanting seafood,
and that's it. That's just like it's a Pavlovian thing
where it gets a little hot out and I definitely
want like crawfish and shrimp, and that's just how it is.
And and so. But when I was young, God, I
love mac and cheese. Though now I called my mom
(15:47):
Macaroni Maryland. That's how much I liked it. I would
like bang on the table and be like Macaroni, Macaroni Maryland.
She was just a macaroni dispenser in your eyes. You
make it. Also, I think you created a food truck
just now Magund Maryland. Yes, that's got to move around here.
We gotta do that, just box okay. And where'd you
(16:08):
where'd you grow up? Louisiana? Okay? So I mean like
maybe maybe I could argue, we could argue it would
be a totally different, serious podcast, that it's the only
true American food is Southern food. And then when you
get into Louisiana that that is like it specifically Cajun food. Right.
It comes from all over the place, but like and
ends up creating like a truly authentic, very regional food.
I mean, a very funny thing that I order when
(16:29):
we would go to restaurants because we had friends who
owned restaurants, and I would always order crab meat on grotten.
That was like my dish, What a funny thing, first
seven year old to order though, I'll have the crab
meatal grotten. I love it too because it also goes
against a lot of like classical European food cheese with seafood, right,
I'm assuming there's cheese in the ground, which is like
(16:49):
in Italy, like a very big like Stanley Tucci would
freak out, you can't mix cheese and seafood, and you're
not supposed to. But I disagree with it, like whatever
tastes good, taste good. And I love parmesan over link
meeni and clam. So like I'm I'm I'm an outlier
when it comes when it comes to that, Michael, what
about you growing up? I grew up in Kansas City,
I Kansas from a La Kansas, so we're we're neighbors.
(17:14):
Oh wow, what sorry? What school district. Did you go
to Mission West? I was a Blue Valley kid. Okay,
got it, Shanna. Mission kids were cooler, I'll give you that.
So I ate a lot my mom, actually, her home
cooking was from a Southern tradition. Her grandma taught her
how they were originally from like Georgia on the South
(17:34):
and eventually moved up. So I got a lot of
like I don't know if this is specific, it's not
like Louisiana cuisine, but we had a lot of like
chicken fried steak. We had grits. We had so a
lot of mean potato stuff, but it was like a
little richer and a little yamier corn lots of corn bread.
In fact, when I went to New Orleans for the
first time and ate it some places, I was like, oh,
(17:55):
this is like the food I ate growing up. But
our sorry mom just saying it had a little bit
more of that flare. But the big, the big family
comfort dish was meatballs and sauce recipe that we got
from my great aunt Virginia's husband, uncle Bill. He was
Italian and we inherited his family recipe. That's the one
we cook every Christmas Eve. I just started making it
(18:17):
during the pandemic because I had my own, you know,
my first Christmas alone, and I was like, well, I'm
gonna make the meatballs and sauce. I'm gonna see if
I can do this, and my sister and my mom
tommy how to do it. It's it's the ultimate secret recipe.
Or are we gonna get Uncle Bill's meat? We'll talk
off alright, obviously a lot of barbecue. Two. But my
grandmother put grape jelly in her meat sauce one respect,
(18:39):
and she's ready for any reality TV competition show, right
because like she will not be surprised. You have to
use grape jelly and tomato sauce, and so see, I
can see that work because people put sugar, and people
put sugar in their wine has sugar exactly. So although again,
if you're not putting cheese in your seafood, you're not
putting grape jelly in your in your tomato sauce. But
I'm all four. It should have potatoes, hugger out and
(19:00):
versus h what what was it? Crab? What would you like? Crab? Yeah?
Because I'm a big potatoes Grounton boy love, Midwest Bible
bell whatever, yeah, potatoes. Also Kansas City Kansas barbecue, Yeah,
I think I think people from Texas, every well and
North everyone else will disagree. But sloppy sweet barbecue sauces
(19:23):
where it's the best. My uncle perfected it. He used
to smoke his own ribs. They were amazing and he
had the best sauce that was a mixed between casey
and a little bit of Carolina inspired amazing. And if
you want Richard Blaze's take on Kansas City barbecue, you
can go to Thresher Sauce dot com where you can
get Richard Blaze's tame rending coffee barbecue sauce inspired by
the great barbecue sauces of Kansas. It's how you self.
(19:48):
The shipping is more than the bottle of sauce. I
apologize for that. Tough times, alright, we're having so so
much fun. Marcy, some up the case that you've brought
to the food court. It's gonna get serious now in
a sentence or so okay with ours or just yours? Okay,
I am going to be arguing. The popcorn shrimp are
great appetizer. They are a great meal. You can make
(20:09):
a lot of things with them, and that's all I'm
gonna say. Corn shrimp. I did not know we would
come to a day episode two wherever we're at, that
we would get to popcorn shrip. I like it. Who
doesn't love popcorn shrimp maybe, Michael. Well, look, popcorn shrimp
is fine. We all agree, people enjoy it. But nothing's
more novel and more fun than popcorn chicken. Okay. It
(20:33):
took what popcorn shrimp tried to do and it perfected it. Interesting.
I also love that we got these origin stories from
Louisiana and and and and and Kansas and cans like that. Again,
are the shrimp of the prairie there, it's a popcorn debate.
I did not know it was gonna get so specific
in the food court, but it makes sense. Smarty's from Louisiana,
(20:53):
Michael defending the heart land there. But before we get
into your arguments, here in my court, very much like
in a yours courtroom, as we all know, who presents
first is determined by a trivia contest. So let's see
what sound effects will be using. Marcy. Oh, it's the
classic doorbell, A bunch of dogs. Just I love I
(21:14):
love it. Michael, your sound will be the clown car.
Very very appropriate. Question one, it's multiple choice. In the
movie Forrest Gump, Bubba lists off a bunch of different
ways you can make shrimp. How many different ways did
he explain? A forty two B seventeen see one. Okay,
(21:37):
that's gonna be Michael, I'm going with forty two, Baby.
Forty two is not the correct answer, Michael. There's two
answers left. You gotta get it right. The answers are
A forty two, B seventeen or C one. The answer
is twenty one. Mary, I worked at Bubba. Oh no,
(22:00):
oh my god. That's the follow up podcast right there.
I want to know, you know how many times I've
walked by it in Times Square and just really wanted
to go in, But did you It was awful steps
away that entire I know, I was standing out there
like I could, but like I don't know, like I'm
a chef, should I But I always wanted to always try,
And there had to be like a thousand people in
there all the time, right pretty much. I mean lunch shift,
(22:23):
not as much. I never got good tables. I was
a terrible waitress. But but yeah, at night, so many people.
I bet, I bet is it filled with memorabilia and
stuff for it? Yeah, it has, and we there's trivia
that you have to do. And there's like these these
license plates. Once has run for us run which means
just keep going, the other ones has stopped for a stop,
and and and we're only allowed to walk in one
(22:44):
direction in the restaurant. It has to be like in
a loop. So if any if you at any time
you see the stop for a stop, you have to stop.
And even if it's not your table, to be like
looking a gift for you. What's going on? You know?
I kind of like that. Did the service all wear
metal like braces up and had to run back and
forth from the kitchen? Yeah? Absolutely, for days on at end.
(23:05):
Never stopped twenty one different ways, which feels like a hundred.
But it's notable that popcorn shrimp was not included because
this tasty delicacy wasn't created until four And I'm sure
the writer's researched that right, like for continuity or was
that just did you think so? I bet Tom Hanks
heard it was the Vietnam War. Well that was in
(23:28):
the sixties and seventies. I wasn't one year. Sadly, Why
didn't they have Forest invent popcorn shrimp? That seems like
one of the things he would have done in that movie.
Someone could have got mad. You're like, you can't cut
him up, and he's like, I got an idea. That's
all he did was create trends. How far are we
away from seeing a redo of Forest Gump? You know,
(23:51):
like we're seeing redo whatever than you think it's going
to be like a ten part mini series on Paramount Plus.
That's a good idea. Yeah, but well they're gonna I
hope we're gonna put Sorry, we're co signing on this one,
and we're gonna put a whole episode where he creates
popcorn train. I believe you, Marcy, You're up one zero,
(24:12):
question two. Here we go. Through the years, many unexpected
people have played Colonel Sanders, the beloved KFC spokesman, but
only one woman has had the honor named the woman Okay,
that is Michael again, Reba McIntyre, country music singer Reba McIntyre.
The first Cryborg to play him was, of course, Cyborg.
(24:34):
Cry Borg. That's a very sad robot. Please leave. Come on.
Cry Borg is a whole good spinoff. Now ten part
mini series coming to Plus from Michael McMillan, Cryborg Sanders
as well. I can't believe Robert Coop was a cryborg.
Is a very sad robot and policeman. Alright, So where
(24:58):
are we at? Ni Crystal. It's easy to one and
one a piece? Question three. This will determine who wins
the trivia around. It's multiple choice. Once popped popcorn is
considered to have two shapes. One is the snowflake and
the other is a flower the mushroom see bonnet. That is, Marcy, mushroom, Oh, mushroom.
(25:22):
Mushroom is correct? What? Wow? You wouldn't want anything, because
I would have gone with flower. I mean, what's the
snowflake if not the flower shape? Right? I've loved it.
I love and I love the logic behind it. Wait,
snowflakes and flowers are not shaved, right, but they would
have like kind of like the petals. You're right, shut up.
I feel like all three of them are pretty close. Marcy.
(25:43):
That means that you have one you get to determine
who will present first their argument for popcorn shrimp or
popcorn chicken. You're gonna be the away team. You're gonna
you're gonna be the home team. Who's going to present first?
Michael's going to present first? Good god, alright, an emotional
roller coaster I've been on all right, to present first? No, okay, alright, sure, Michael,
you get to present first. You're gonna let us know
why popcorn chicken rules. But first a quick break. We
(26:18):
are back in the debate. Popcorn shrimp first, popcorn chicken.
Michael McMillan, you're gonna let us know why popcorn chicken
is amazing. To recap, we got shrimp verse chicken, And
the way this works is at each of you will
have three minutes to state your case. During this three
minutes you need to lay out your case and not
focus on your opponents. This isn't your time to go negative,
go low. That comes later in the rebuttle does this
(26:38):
make sense? Yes? Got it? All? Right? Here we go
the stopwatch. The stopwatch is sent to three minutes. Michael's
gonna let us know why popcorn chicken is awesome. Your
three minutes starts now. Okay, Well, first of all, here's
the thing. Popcorn chicken is amazing because it takes something
that was big and it shrunk it down to nugget
size and then shrunk it even down further. So it
(27:01):
is the most novel version of chicken you can get.
It's very portable. You can put it in a pocket,
you can put it in a little cup, you can
bring it into a movie theater and eat it like
regular popcorn, and no one's going to complain about the smell.
Think about all the sauces you can dip popcorn chicken.
And you got your honey mustard, you got your barbecue,
you've got your ranch, you've got your sweet and sour.
(27:23):
You can mix it up, and it's kind of like
portable Chinese food in that way. It's like General So's,
It's like other Chinese foods that I can't think about
the top of my head. Speaking of origins in KFC,
it was created originally by Kentucky Fried Chicken, so we
know where the origins are from. There was no Forrest
Gump involved. And it's a nineties food, So all of
(27:44):
you millennials out there who are very excited about the
nineties and who are feeling nostalgic, you can't get more
nostalgic than you can with popcorn chicken. Also, who doesn't
love chicken everybody loves chicken. It is a universe a
little food. It immediately brings you back home. It makes
you think about mom or Grandma or going out on
(28:07):
having a picnic. It's one of the most delicious foods ever.
And finally, it's in the perfect portion, bite size, piece,
well stated, quick, lots of, lots of and listen. Who
doesn't love chicken? That is something? Can you put it
in your pocket? Or would you can? Would you want?
Have you I have? I put popcorn chicken in my pocket.
(28:29):
I'm gonna say yes, Okay, and it looks great. We're
not talking about popcorn chicken. But then when it comes
to Tendy's versus nugs, where are you going? I think
you gotta go with Nuggies. Per personal preference though for
me is Tendy's. I mean, I I enjoyed, but but
I think I think nuggetes beats Tendy's. I think I
think I'm I'm a weirdo in that sense. Okay, and
(28:50):
and and popcorn can be just a little tiny little
bits of Tendy nugg You can talk. You could top
popcorn chicken on Tendy's and then you got a real treat.
Here we go, variety being one of the main points
that you hit right there, that it works well with
every sauce. One loves it. It's the popular choice, and
you can toss it in rice if you want to do.
And you have a whole other dish, and you got
(29:10):
and it's and it's look at that, and we continue
to go. The cord will have to strike that last
statement because it was said outside of time. So I
said Chinese food, and nice said general stills, and usually
there's rice involved with that, So the cord will take
it into account. Marcy, you have three minutes now to
let us know why it's really the only the only
popcorn that there is is popcorn shrimp. Three minutes your
time starts now. Well, I love Michael's whole argument of
(29:33):
why popcorn chicken is great, and do you know what's crazy?
All of those apply to the shrimp. Every single thing
he listed the shrimp can also do. But you know
what else can you think of another popcorn material that
is used on top of so many other cuisines. You
can find sushi with fried shrimp on top of it,
(29:56):
popcorn shrimp. You can find a fish that has us
a cream sauce that has popcorn and shrimp on top
of it. You can put it in a poe boy.
There's so many things that you can do in addition
to just snacking on some delicious, very tinder to bite shrimp.
(30:16):
You can just do so much with it. I don't
even know what you couldn't do with it. And here's
a thing. Who doesn't like chicken. Pascatarians don't like chicken,
So we've reached a broader audience of people who can
even enjoy this. So there's a lot of reasons to
like popcorn shrimp, and the biggest one is they are delicious,
(30:41):
and you know you can get them a little spicyous.
There's well, I do like the the like truly like
very tenderness. I like a softer food. I don't know
if you heard that about me, or like a gummy
softer food. It's very well known. Everybody who knows me
is talking about it in the streets. So it softer
and then you, like I said, there's a spice. Also, Look,
(31:03):
if you go right around the corner from where we are,
you go to Popeyes, you can try both for yourself.
And are they paying me? No? But I do actually
like them a lot um. I don't know what else
to say. I feel like they speak for themselves. Go
out and try some popcorn shrimp today. M alright, very
succinct arguments. I love it popcorn shrimp verse popcorn chicken.
(31:25):
We know now why you love it. Now, we need
to know why your opponent is so wrong, why your
opponent's wrong? Michael, you're ready for the rebuttal? I do
I have my first rebuttal that I would like to
bring up immediately. You'll have you'll have two minutes. He
is there something that you want to decide bart with
the with the I'll fold it in, you'll fold it in. Okay, Michael,
your time starts now. Okay. So, despite her argument about
(31:48):
pascutians versus chicken, here's the thing. A lot of people
are allergic to shellfish. A lot of people have allergies
to shrimp. Okay, Chicken is the safer choice. And if
you're gonna put out a bowl up popcorn chicken next
to a bowl of popcorn shrimp, you don't want to
injure anybody, right, You don't want anyone to get sick.
They could mistake that popcorn chicken our popcorn trip for
(32:10):
popcorn chicken and get sick. So it's safer to put
out just the popcorn chicken. Let's also talk about trying
to get your kids to eat. You think kids are
gonna want to eat a bunch of weird seafood pieces. No,
they want what they know, they want nuggets, but they
want tiny nuggies. They want popcorn chicken. It's more familiar,
(32:32):
it's safer, it's kid friendly. They they're gonna want to
eat that. All right, that's basically all I gotta say.
You got a minute, Michael, you got a minute here?
I mean, at this point, you could continue the argument,
would argue that I would argue that everything that that
popcorn shrimp goes with popcorn chicken goes with better. You
can make a if you can make a popcorn trip,
(32:54):
if you can make a po boy, you can make
a po boy with popcorn chicken. And that's gonna be
even more novel. It's going to be fun because it's
like a fried chicken sandwich, but it's sort of like
a poe boy. That's very that's inventive. Alright, chicken po boys. Okay,
that's your argument, not your time to speak all right,
Michael Rest's case there, it is popcorn chicken, pocket sized
(33:18):
and the safer choice. Do you want to injure anyone
at your next party? No, of course someone wants to
injure anyone. Marcy, What do you have to say to that.
You've got two minutes and your time starts now. I
don't even need to have a rebuttal for for some
of this, though, I will say, Look, sure people are
allergic to shellfish, but I also actually do know people
(33:39):
allergic to chicken too, If you can believe it. One
of my co workers on Brooklyn nine, Jeff to Pulsky,
shout out, allergic to chicken. My cat allergic to chicken.
So I don't know that it's any more dangerous in
that way. Look, you didn't even know about the people
that you're killing every single day, did you. Here's I'm
gonna like even just take it away from the popcorn
chicken for a moment. Michael had notes, and he had
(34:01):
visual aids on his phone that he was using to
make his argument, and I'm just personally going after him.
I saw the popcorn chicken picture you add on your phone, Michael.
The court does not have a problem with this yes.
So also here's some other issues. I have a Michael McMillan,
I'm just going for no. I want to say, as
(34:22):
someone from the Wheeziada, you saying that people can have
a popcorn chicken Poe point is actually offensive. It's wrong minded.
I don't I know you're trying to make a point,
but there are people, there are feelings and emotions involved here.
You can't just go running your mouth like that. And
(34:43):
I just want to say that ultimately popcorn chicken is
just chicken tinders cut into smaller bites. It is just,
I don't know, like I said, a harder to chew
version of a chicken nugget. There it is the rebuttal,
almost getting personal, almost getting personal the core, honor, May
(35:04):
I approached the bench and show my notes. First of all,
this court allows notes and visual props and aids and
assistance and whatever you want to bring in this court.
But I would like to see the visual evidence. Crystal,
bring this in the plated this is I'll have I'll
have my rival read these notes allowed, please I will
present that picture as well. Can you read these from
(35:25):
the nineties? May I see it? May you approach approach
the bench? Which the notes, So everyone is is phil
This has entered as evidence one an it says popcorn
chicken more novel from the nineties. Those are all of
the notes. Great, okay, and which, by the way, I
have like a thousand notes like that in my notes
on my phone. We all do. Right, It's like you
(35:46):
started with notes, and I like to say, if we're
talking about advantage, here, your honor, here's evidence. Be my
other evidence. B A, now is a picture of a
KFC popcorn chicken. All right, so I've been the Wikipedia page.
It's very short. It's getting taxed, getting again. We need
(36:06):
a ballot for season three. Here for sure, both of
you have a real talent for dragging out an argument
and maybe not persuading me all the way through. I
have no idea how I'm gonna come in on the verba.
I don't get to have another rebuttal So I'm gonna
go retire to my chambers. You both will have sixty
seconds when I returned. But first a quick break. Using
(36:34):
the Wikipedia entry for popcorn chicken is very short. Doesn't
help your case. Okay, thank you. They've practically never read
about it. All right, we are back in and allowed
the food court today where we can have the producer
argue against my case as well. I'm saying you should
just because you're hurting your case. I'm your lawyer. Now,
(36:57):
I'm saying, there's only one judge in this court room everyone,
and it is me, the Honorable Richard Blaze, presiding here
over the case of popcorn shrimp verst popcorn chicken. I
have to be honest. I mean, there's there's it's it's
safe versus spicy kind of right, It's maybe there's a
textual difference, but this is a tough one to break
(37:17):
down as a judge. So I'm gonna give both of
you sixty more seconds to really try and persuade me
towards your side, because we need to know something this
court needs to know. I need to know a little
bit more about flavor, about texture, about why it's better,
why why it's the better flavor. That's really gonna help
me here. Marcy, you can go first. I'm just going
(37:39):
to say that there is no other way you're gonna
eat shrimp that's gonna taste like popcorn shrimp, and you
can't say the same about popcorn chicken. That it's going
to taste that same way if you have it in
a tinder or a nugget or whatever. But the way
that they use the corn meal and the flour on
the popcorn shrimp, it just gives it some extra crunch
and a spice and then, like I said, the tenderness
(38:00):
the inside. If you want to play it safe, eat
your chicken. But if you want an adventure and you
want something authentic, popcorn trip is where it's at. Marcy
resting her case there with a really really strong final
sixty seconds, Michael, you have sixty seconds. Okay, great, Here's
what I'm gonna say. I think that the popcorn chicken
actually perfects fried chicken in a sense that it gives you.
(38:22):
Everyone loves the crispy crunchy part. That's what everybody wants.
And you get more crispy crunchy part with each bite
of popcorn chicken than you would with a leg of
fried chicken or a fried chicken breast. The ratio from
fried crunchy deliciousness to chicken is very evenly spread. Also,
let's think about the flavor in this sense, we know
what we can do with popcorn shrimp. I insult an
(38:44):
entire like state of people, and I apologize, but there's
a lot of opportunity for invention with popcorn chicken. Hasn't
been around as long, so you can take a big risk.
Let's see that fried chicken po boy, and let's see
it beat an act little po boy with your new
inventive recipe. Let's let's let's change some minds with popcorn chicken.
(39:08):
There it is coming in at sixty seconds. Marcy, Yeah,
the court will allow you to You gotta get something off.
You say the best part of fried chicken, it's skin,
and you don't get that in popcorn chicken. That was
a crazy thing for you to bring up, and I
hope you guys can edit it out. I have to
say that the that was outside of the sixty seconds.
I cannot use the last statement from the Marcy. But
this court has had a long time to consider this verdict.
(39:31):
I mean eleven or thirteen seconds something like that. The
first I was really really tough case. When you get
into these specifics popcorn shrimp versus popcorn chicken. One's potentially
safer one spicier ones a little bit more open to
a variety of sauces. But can you use those same
sauces with chicken with shrimp. You know ones involved a
(39:52):
popcorn shrimp at the classic po boy, but can you
not reinvented and be more creative with popcorn chicken? So
much to consider that this Court has made this tough decision.
It's really really close. But at the end of the day,
it's going to come down to something that should be
important in all Food Court episodes, and that is flavor.
(40:13):
This Court will side with popcorn shrimp. I know when
he said flavor, I was like, got you can appeal
to the higher court and the new host that might
be coming in for season four, who could be totally
much more liberal in his food judgments than me, But
(40:35):
then you don't stand a chance against a passionate woman
from Louisiana when it comes to popcorn shrimp. And in
this case, I think, what did it is shrimp does
have a little bit more flavor than chicken. And it
really came down to the end there where Marcy talked
about the corn meal and the flour and we got
into the ratios of texture. Outside of that, it's pretty
(40:55):
It was pretty even all the way through. Should have
said corn meal and texture. I out of one this
hell that they put corn meal on popcorn trimp though
I think you do though, and popcorn chick. I'm sorry, Yeah,
that's true. But but you could And that's Michael's point.
Why not? You could do whatever you want? Guys, what
about this popcorn shrimp or coconut shrimp? Coconut? Oh, we
(41:18):
look at and look at that. You've already pitched your
return to food. Here's the thing. Shrimp is so good
because shrimp is the best. But we we just said
cocon a trimp over popcorn shrimp. My grandmother would be
so happy right now. My restaurant in Florida was so
happy that you said that. There we go a thanks
for listening to Food Court with Richard Blaze. That's me.
For more Marcy, you can check out our podcast l
Is for Losers, A Funny Feeling and ninety Day Bay.
(41:39):
You can also catch her in the movie The Lost
City on Twitter at Marcy Lane and on Instagram at
Marcy Lane too. You can get more Michael on the
podcasts Slate Your Name and Bigfoot Collectors Club, which I'm
hoping to make an appearance on at some point, and
at mc mills with two L's and two z's across
social media. Listen, audience, what you think this one was tough?
(42:01):
I mean, can you blame me? Popcorn shrimp, popcorn chicken?
They're so similar yet entirely different. Did I get it right?
Did I get it wrong? I know that you're gonna
tell me all about it. Let me know at the
food Court pod on Instagram and at Richard Blaze across
social media. Food Court is a production of I Heart Radio.
I'm Richard Blaze. My producer is Crystal pat Mahi. Food
Court was created by Christopher hassiotis the rest of my
(42:23):
food Court clerks are Jonathan Dressler, David Wasserman, and Jasmine Blaze.
The theme song is by jason Nie smith Man. I
love that theme song. It should just play as my
phone ring. And For more podcasts for my heart Radio,
visit the I heart Radio app, Apple Podcasts, or wherever
you listen to your favorite shows.
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