August 4, 2025 • 12 mins
Fred tells us the list of the most disliked foods!
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Speaker 1 (00:00):
But I had dinner with some people over the weekend,
and we've done had dinner before. It was, I guess
more of like a business setting kind of thing, and
it was the thing that you do when you eat
with people. And it was like, hey, do you want
to order some stuff? And then we'll all try you
know what I mean? Like not that share. It's more
of like a romantic thing, I think. But it was like, hey,
what if we get a bunch of things and we
all eat it? Say hey, Fred, what don't you like?
(00:22):
And I generally think I'm not all that picky, like
I'll eat a lot of different things, okay, But as
I started to list the things I don't want, I
realized that I am picky in a strange way.
Speaker 2 (00:33):
And I, you've been listening for a while, you know this.
Speaker 1 (00:36):
I don't want any kind of meat that looks like
it did when it was alive.
Speaker 2 (00:40):
Okay, okay.
Speaker 1 (00:41):
So like, for example, there was branzino and they didn't
have the head on it, but essentially they cut the
head off, they leave the tail on. They cut the
thing in half and then it's like a butterfly branzino
and it still sometimes has little bonies in it and
stuff it might taste delicious.
Speaker 2 (00:56):
I don't know.
Speaker 1 (00:56):
I didn't need the tail on it, and I don't
need the head. And I know that they are yours
listening right now and people going, hey, dude, go from
the Mediterranean. Hey, you're missing out. It's delicious. You know,
fish with a head on it is good. I don't
need to look in the eye at the fish. It's
a weird thing to ask the server though, you know, hey,
does is that fish gonna have the head on it?
Speaker 2 (01:16):
You know what I mean?
Speaker 1 (01:16):
Like, it's a strange thing, especially when you're trying to
act cool kind of or act chill. And then it
was like why don't like eel? They didn't have a
eel on the menu. But then it kind of became
a top. It came like what don't you like and Calamari?
Don't comm at him with calamary.
Speaker 2 (01:31):
I don't understand Kalamory. I don't get it. Oh yeah, yeah,
you don't get it. I don't get Calamoria. I don't
understand why it's necessary.
Speaker 3 (01:40):
For me too, because now I'm thinking, like this could
be a rubber brand just in matter.
Speaker 2 (01:43):
That's what I mean, Squid, I'm sorry.
Speaker 1 (01:47):
The texture of squid on its own is gross and
then so okay, So then we just go deep fry
it because that's more palatable to a lot of people. Fine,
but then deep fry a vegetable and give it to me.
I don't need it. It's I don't get it. And
then somebody we had this conversation because kalamari was on
the menu. I'm like, I don't like the way it smells,
I don't the texture, I don't like. I don't get it.
(02:09):
Go ahead and order I don't want it. I'm not
having it. And then people dip it in.
Speaker 2 (02:13):
Marinara or whatever.
Speaker 1 (02:14):
It's like, well, then now we're tasting now it's fried marinera.
What is the purpose of the calamari even at all?
Why is it even there? Have you had it in
strips deep fried air and then get that in calamari
and then I get my deep fried in my air.
I don't know if I've had it in strips, I
don't If it's on the menu, you guys always order it.
It's wonderful, have ad it. It's just I'm not going
(02:36):
to partake. I've never said don't get it. Go ahead
and be in best. You don't let us get interested.
You did, We're forbidden eels a texture thing for me.
But then after a little while, I'm like, I guess,
I guess I am kind of picky. Now if someone
had ordered it, I wouldn't have said a word. I
just wouldn't have eaten it. Oysters. I like oysters, except
(02:57):
I got sick not that long ago after eating oysters.
I can't confirm that it was from the oyster, but
I have that now I have the association, you know,
where it's like, yeah, now I see them and I'm like, oh,
I was really sick for two or three days after.
I bring this up because you GOV has they guess
they surveyed a bunch of people and they have the
list of the most hated foods. This is some people
(03:20):
hate anchovy's, liver, sardines, and oysters. Strong or slimy flavors,
weird textures are the main deal breakers. Most people say
they've warmed up to something if they used to hate,
so the opinions can change. But anchovy's, liver, sardines, oysters
most dislike foods. Do you guys have any eight, five, five, five, nine, one,
(03:40):
one three five You can context the same number? Do
you guys have any food stuff where it's like I'm
just I'm not. I'm not gonna enough for Calin just
gets cows anything cow that was like once a cow.
Speaker 4 (03:51):
Yeah, And I don't get I don't get can tuna
or like bag tuna, like no one's ever like, oh
it smells like tuna in here, and that's a good thing.
Why do you want to eat something that smells like that?
Speaker 2 (04:01):
That's fair? Okay, thank you, that's fair.
Speaker 1 (04:03):
However, prepared European like tinfish, like or if you go
to Spain or you go to Portugal that somehow that's
pretty good.
Speaker 4 (04:13):
My boyfriend eats tin fish and it's actually like his
biggest run flag.
Speaker 2 (04:16):
Really yea.
Speaker 1 (04:17):
Some of it's like super high quality and really good.
But I would agree that the smell is not is
not ideal.
Speaker 4 (04:23):
I don't want to eat anything that smells like I
don't want it to smell like.
Speaker 2 (04:26):
But any hardlines on food like we okay.
Speaker 5 (04:28):
Sushi, I know that's so popular. I don't like sushi,
you know, I guess I hate anything. I eat everything
that comes to my face, but no cold shrimp. No
cold shrimp. I don't like the little seaweed thing in there.
Speaker 1 (04:41):
Cold shrimp is typically cooked, not at a sushi restaurant,
but like the cold the cold shrimp they bring like
for shrimp cocktail has been boiled.
Speaker 2 (04:47):
I'm not dipping it in what is that the cocktail sauce.
I'm not dipping it in there. I don't like that.
Speaker 5 (04:52):
I need like like colked shrimp, like put it with
rice and stuff like make it yummy.
Speaker 2 (04:56):
It's just cold. I don't like cold.
Speaker 1 (04:58):
Oh that's the yeah, the coldness is not cute. Okay,
all right, Jason, surely you have a lung.
Speaker 2 (05:03):
I do I do. I don't like onions, raw onions.
I don't like that.
Speaker 6 (05:08):
I don't like barbecue sauce of any kind or anything
that tastes like barbecue sauce or barbecue flavored or like
smoked that. I don't like runny eggs, Like my eggs
have to be shaped and formed like an omelet. They
can't be like all floppying all over the place. I
have to have compact shaped eggs.
Speaker 2 (05:29):
Okay, so over hard then is the way you would?
Speaker 6 (05:33):
Yes, I will not eat anything off a bone, not.
Speaker 1 (05:39):
A bit that could that That comes back to the
thing where if it looks like its original form, like
it's a little tactile for me, Like I like wings,
But every now and again you're eating a wing, I'm like,
what is this?
Speaker 3 (05:48):
What?
Speaker 2 (05:49):
What did I just what is it? Like? This looks
like it shouldn't be here, you.
Speaker 6 (05:58):
Know, And then you're like you have to like pick
the bones apart to get the meat out of it.
Speaker 2 (06:03):
Like it's so yeah, not for me, and you don't
look good while you're doing it, anyone.
Speaker 1 (06:08):
Just know, I like, I like slightly overcooked chicken, Like
like chicken that's borderline. I know you're supposed to be
one hundred and sixty degrees or whatever's supposed to be.
But if I need like a little firmer firmness to
my chicken, because chicken, that's like right there. The texture
can be a little like a little I don't know,
(06:31):
like a little slimy almost.
Speaker 2 (06:32):
So you like fried hard? You want your wings fried hard?
Why not?
Speaker 5 (06:35):
No?
Speaker 2 (06:35):
I don't want them.
Speaker 1 (06:36):
No, you have the wings I mean, like a chicken
breast like you grill it like you grill it like
grill it.
Speaker 2 (06:42):
It needs to be cooked.
Speaker 6 (06:43):
I always overcook it because I'm afraid of undercooking, so
I make sure it's like.
Speaker 3 (06:47):
Yeah, well that's that's too Kiki Macha. I get it
away from me. I don't want it.
Speaker 1 (06:53):
That's as much as that's showing up every day.
Speaker 2 (06:56):
It's like, hey, Macha for the table, you know, like that.
Speaker 3 (07:00):
It's not it's the new pumpkins spice. Get it away
from me. I don't want to try it. I tried
to get it there. People are like, oh, it's so healthy.
I tried it for a while. I really tried it,
and I agree with you.
Speaker 2 (07:11):
I couldn't do it.
Speaker 1 (07:12):
Why are we doing this like now, y'all just doing
stuff now, Jackie, we talked about this late late last week,
I guess.
Speaker 2 (07:19):
But cottage cheese for.
Speaker 7 (07:20):
You, Jackie, yep, that's an absolute path.
Speaker 3 (07:24):
For me.
Speaker 2 (07:24):
I don't understand why it's all curdly and everything. It
should not be edible.
Speaker 1 (07:31):
Yeah, I mean it tastes like cheese, which is fine,
But I agree with you, like, what's up with the texture.
Speaker 2 (07:37):
I don't get it. It's gross. Same thing looks like
mozzarella sticks for me too.
Speaker 5 (07:41):
I don't get it.
Speaker 2 (07:42):
You see mozzarella stick.
Speaker 1 (07:45):
I do get because now talk about something, you take
something great deep fry to make it greater then dip
it in marinera to make it greater.
Speaker 2 (07:53):
Now we got greatness, so that makes it sense.
Speaker 7 (07:56):
But that's the same like Calamari, though cala maris pretty great.
Speaker 1 (08:00):
Yes, low ocean, and it wasn't slimy to begin with,
and it wasn't reading.
Speaker 2 (08:07):
I don't you don't need Thank you, Jackie.
Speaker 7 (08:11):
I have an icy.
Speaker 2 (08:11):
Glad you called.
Speaker 1 (08:12):
Now this is an interesting one. Whoa, hey, Kylie, how
you doing?
Speaker 3 (08:16):
Hi good?
Speaker 7 (08:17):
How are you guys?
Speaker 1 (08:18):
Hi?
Speaker 2 (08:18):
Kylie?
Speaker 1 (08:18):
Weird food for you? You're not, You're not. You're just not
gonna do it.
Speaker 7 (08:22):
I don't understand raw corn like what you know, like
corn on the cob, corn in salsa. I don't if
it's not a tortilla.
Speaker 1 (08:32):
I don't want oh icee so like ground up corn
turned into something else like a bread or a chip
or something.
Speaker 2 (08:39):
But you don't need like the kernels.
Speaker 7 (08:41):
Is what you're saying, right, It like goes in the
same way it comes out and there's no personal value.
Speaker 2 (08:48):
Why are we studying that?
Speaker 1 (08:49):
By the way people say that, I'm like, I'm not
really looking that hard at what's coming out.
Speaker 2 (08:54):
If you even take a gander, you'll know you have
you need to take a gander. Well, that's necessary. I
don't need to want to be proud of myself.
Speaker 1 (09:04):
No, I'll take a glance to see if we're like,
you know, if the form is right, because that's if
you're drink it of water and you you know your nutrients.
But like if you're digesting things. Probably, but I'm not like, oh,
look there's lunch. No, you guys are gross for that.
Thank you, Kylie. Have a good day too, Sierra. Hi, Siera,
good morning, good morning? Hi? What is it for you?
(09:27):
Food stuff? You're you're not having it?
Speaker 7 (09:29):
I can't stand peas and lama babies.
Speaker 1 (09:32):
Yeah, my mom's saying, pea lady either what's up with?
What's up with peas? What's your issue with them?
Speaker 3 (09:37):
It's the mush, the texture is I don't like that.
Speaker 2 (09:42):
The texture? You don't like that? Okay, okay, well, thank you, Sierra.
Have a good day. What'd you call I?
Speaker 5 (09:51):
So?
Speaker 3 (09:51):
Gino?
Speaker 2 (09:52):
You know, here's another one, gino? Hi, geno, Hey, how's
it going? Good morning?
Speaker 1 (09:56):
You know, and your culture or where you're from or
where you eat, maybe there's this is a regular occurrence.
But you're about to tell me, you bless you that
you don't like something that that we don't. This is
not showing up all the time, but what is it
for you?
Speaker 7 (10:10):
So all my friends and family love langua tacos.
Speaker 6 (10:13):
Yeah, they already give me a right time because I
don't speak Spanish, but I'm like the darkest, darkest Mexican.
Speaker 2 (10:18):
But it's disgusting, man, the taco there, tongue tacos, it's
telling Lingua.
Speaker 7 (10:24):
Yeah, okay, I much saucer or lemon you put on it.
I'm not I'm not eating. I won't do it.
Speaker 1 (10:28):
And if you go to like an authentic Tacorea, they'll
they'll always have them, and people see they must they
must love them.
Speaker 7 (10:36):
You know, your friends and your cousins will trick you
and they'll be like, eat this paco and you won't
see what there's so much stuff on it.
Speaker 1 (10:41):
And I won't do it.
Speaker 7 (10:42):
I'm inspecting the taco every day.
Speaker 3 (10:43):
I won't do it.
Speaker 1 (10:44):
You're not falling for that trick. You're not fall with
the langue and the taco trick. I feel you. Thank you, Gino.
Speaker 2 (10:50):
Have a good day, all right?
Speaker 1 (10:52):
Yes, that's another one, like like you might be listening now, going, hey,
Fred and Gino, those are delicious like they taste really good.
Speaker 2 (10:59):
What do you care like? You can't it's chopped up?
What do you know like? Just eat it, enjoy it.
You know you're you're too much in your head about it.
I don't eat it. I don't. I'm not injured. I'm sorry.
Speaker 1 (11:09):
I guess I'm gonna get more lingua for you. You know,
I'm gonna go my whole life, but I'm just not.
I'm just not going to happen because I I don't.
It's just too no, no, no, it's too no anything
else for you, Caitlin, I feel like everyone else listened
a whole long thing.
Speaker 2 (11:25):
You got the cows. You know I don't want of
a cow. Salmon is too fishy for me.
Speaker 4 (11:29):
I wish I liked it because it's healthy, but I
was scarred by a bite of salmon a long time ago.
You had no cooked fish. But I'm pretty easy. Other
than that, I'm now learning like I thought I was picky,
but I don't think I.
Speaker 1 (11:38):
Am, because I really thought like I could always find
somebody to eat, no matter where I say, find somebody
eat on fine. I've never been to a restaurant where
I just can't eat anything.
Speaker 2 (11:48):
I've never been to a restaurant where I haven't anything.
Speaker 1 (11:51):
I haven't missed me neither, because wherever you go, they
gotta have a full breakfast face.
Speaker 3 (11:58):
That's right.
Speaker 2 (12:00):
Gotta on red shoe next
But I had dinner with some people over the weekend,
and we've done had dinner before. It was, I guess
more of like a business setting kind of thing, and
it was the thing that you do when you eat
with people. And it was like, hey, do you want
to order some stuff? And then we'll all try you
know what I mean? Like not that share. It's more
of like a romantic thing, I think. But it was like, hey,
what if we get a bunch of things and we
all eat it? Say hey, Fred, what don't you like?
(00:22):
And I generally think I'm not all that picky, like
I'll eat a lot of different things, okay, But as
I started to list the things I don't want, I
realized that I am picky in a strange way.
Speaker 2 (00:33):
And I, you've been listening for a while, you know this.
Speaker 1 (00:36):
I don't want any kind of meat that looks like
it did when it was alive.
Speaker 2 (00:40):
Okay, okay.
Speaker 1 (00:41):
So like, for example, there was branzino and they didn't
have the head on it, but essentially they cut the
head off, they leave the tail on. They cut the
thing in half and then it's like a butterfly branzino
and it still sometimes has little bonies in it and
stuff it might taste delicious.
Speaker 2 (00:56):
I don't know.
Speaker 1 (00:56):
I didn't need the tail on it, and I don't
need the head. And I know that they are yours
listening right now and people going, hey, dude, go from
the Mediterranean. Hey, you're missing out. It's delicious. You know,
fish with a head on it is good. I don't
need to look in the eye at the fish. It's
a weird thing to ask the server though, you know, hey,
does is that fish gonna have the head on it?
Speaker 2 (01:16):
You know what I mean?
Speaker 1 (01:16):
Like, it's a strange thing, especially when you're trying to
act cool kind of or act chill. And then it
was like why don't like eel? They didn't have a
eel on the menu. But then it kind of became
a top. It came like what don't you like and Calamari?
Don't comm at him with calamary.
Speaker 2 (01:31):
I don't understand Kalamory. I don't get it. Oh yeah, yeah,
you don't get it. I don't get Calamoria. I don't
understand why it's necessary.
Speaker 3 (01:40):
For me too, because now I'm thinking, like this could
be a rubber brand just in matter.
Speaker 2 (01:43):
That's what I mean, Squid, I'm sorry.
Speaker 1 (01:47):
The texture of squid on its own is gross and
then so okay, So then we just go deep fry
it because that's more palatable to a lot of people. Fine,
but then deep fry a vegetable and give it to me.
I don't need it. It's I don't get it. And
then somebody we had this conversation because kalamari was on
the menu. I'm like, I don't like the way it smells,
I don't the texture, I don't like. I don't get it.
(02:09):
Go ahead and order I don't want it. I'm not
having it. And then people dip it in.
Speaker 2 (02:13):
Marinara or whatever.
Speaker 1 (02:14):
It's like, well, then now we're tasting now it's fried marinera.
What is the purpose of the calamari even at all?
Why is it even there? Have you had it in
strips deep fried air and then get that in calamari
and then I get my deep fried in my air.
I don't know if I've had it in strips, I
don't If it's on the menu, you guys always order it.
It's wonderful, have ad it. It's just I'm not going
(02:36):
to partake. I've never said don't get it. Go ahead
and be in best. You don't let us get interested.
You did, We're forbidden eels a texture thing for me.
But then after a little while, I'm like, I guess,
I guess I am kind of picky. Now if someone
had ordered it, I wouldn't have said a word. I
just wouldn't have eaten it. Oysters. I like oysters, except
(02:57):
I got sick not that long ago after eating oysters.
I can't confirm that it was from the oyster, but
I have that now I have the association, you know,
where it's like, yeah, now I see them and I'm like, oh,
I was really sick for two or three days after.
I bring this up because you GOV has they guess
they surveyed a bunch of people and they have the
list of the most hated foods. This is some people
(03:20):
hate anchovy's, liver, sardines, and oysters. Strong or slimy flavors,
weird textures are the main deal breakers. Most people say
they've warmed up to something if they used to hate,
so the opinions can change. But anchovy's, liver, sardines, oysters
most dislike foods. Do you guys have any eight, five, five, five, nine, one,
(03:40):
one three five You can context the same number? Do
you guys have any food stuff where it's like I'm
just I'm not. I'm not gonna enough for Calin just
gets cows anything cow that was like once a cow.
Speaker 4 (03:51):
Yeah, And I don't get I don't get can tuna
or like bag tuna, like no one's ever like, oh
it smells like tuna in here, and that's a good thing.
Why do you want to eat something that smells like that?
Speaker 2 (04:01):
That's fair? Okay, thank you, that's fair.
Speaker 1 (04:03):
However, prepared European like tinfish, like or if you go
to Spain or you go to Portugal that somehow that's
pretty good.
Speaker 4 (04:13):
My boyfriend eats tin fish and it's actually like his
biggest run flag.
Speaker 2 (04:16):
Really yea.
Speaker 1 (04:17):
Some of it's like super high quality and really good.
But I would agree that the smell is not is
not ideal.
Speaker 4 (04:23):
I don't want to eat anything that smells like I
don't want it to smell like.
Speaker 2 (04:26):
But any hardlines on food like we okay.
Speaker 5 (04:28):
Sushi, I know that's so popular. I don't like sushi,
you know, I guess I hate anything. I eat everything
that comes to my face, but no cold shrimp. No
cold shrimp. I don't like the little seaweed thing in there.
Speaker 1 (04:41):
Cold shrimp is typically cooked, not at a sushi restaurant,
but like the cold the cold shrimp they bring like
for shrimp cocktail has been boiled.
Speaker 2 (04:47):
I'm not dipping it in what is that the cocktail sauce.
I'm not dipping it in there. I don't like that.
Speaker 5 (04:52):
I need like like colked shrimp, like put it with
rice and stuff like make it yummy.
Speaker 2 (04:56):
It's just cold. I don't like cold.
Speaker 1 (04:58):
Oh that's the yeah, the coldness is not cute. Okay,
all right, Jason, surely you have a lung.
Speaker 2 (05:03):
I do I do. I don't like onions, raw onions.
I don't like that.
Speaker 6 (05:08):
I don't like barbecue sauce of any kind or anything
that tastes like barbecue sauce or barbecue flavored or like
smoked that. I don't like runny eggs, Like my eggs
have to be shaped and formed like an omelet. They
can't be like all floppying all over the place. I
have to have compact shaped eggs.
Speaker 2 (05:29):
Okay, so over hard then is the way you would?
Speaker 6 (05:33):
Yes, I will not eat anything off a bone, not.
Speaker 1 (05:39):
A bit that could that That comes back to the
thing where if it looks like its original form, like
it's a little tactile for me, Like I like wings,
But every now and again you're eating a wing, I'm like,
what is this?
Speaker 3 (05:48):
What?
Speaker 2 (05:49):
What did I just what is it? Like? This looks
like it shouldn't be here, you.
Speaker 6 (05:58):
Know, And then you're like you have to like pick
the bones apart to get the meat out of it.
Speaker 2 (06:03):
Like it's so yeah, not for me, and you don't
look good while you're doing it, anyone.
Speaker 1 (06:08):
Just know, I like, I like slightly overcooked chicken, Like
like chicken that's borderline. I know you're supposed to be
one hundred and sixty degrees or whatever's supposed to be.
But if I need like a little firmer firmness to
my chicken, because chicken, that's like right there. The texture
can be a little like a little I don't know,
(06:31):
like a little slimy almost.
Speaker 2 (06:32):
So you like fried hard? You want your wings fried hard?
Why not?
Speaker 5 (06:35):
No?
Speaker 2 (06:35):
I don't want them.
Speaker 1 (06:36):
No, you have the wings I mean, like a chicken
breast like you grill it like you grill it like
grill it.
Speaker 2 (06:42):
It needs to be cooked.
Speaker 6 (06:43):
I always overcook it because I'm afraid of undercooking, so
I make sure it's like.
Speaker 3 (06:47):
Yeah, well that's that's too Kiki Macha. I get it
away from me. I don't want it.
Speaker 1 (06:53):
That's as much as that's showing up every day.
Speaker 2 (06:56):
It's like, hey, Macha for the table, you know, like that.
Speaker 3 (07:00):
It's not it's the new pumpkins spice. Get it away
from me. I don't want to try it. I tried
to get it there. People are like, oh, it's so healthy.
I tried it for a while. I really tried it,
and I agree with you.
Speaker 2 (07:11):
I couldn't do it.
Speaker 1 (07:12):
Why are we doing this like now, y'all just doing
stuff now, Jackie, we talked about this late late last week,
I guess.
Speaker 2 (07:19):
But cottage cheese for.
Speaker 7 (07:20):
You, Jackie, yep, that's an absolute path.
Speaker 3 (07:24):
For me.
Speaker 2 (07:24):
I don't understand why it's all curdly and everything. It
should not be edible.
Speaker 1 (07:31):
Yeah, I mean it tastes like cheese, which is fine,
But I agree with you, like, what's up with the texture.
Speaker 2 (07:37):
I don't get it. It's gross. Same thing looks like
mozzarella sticks for me too.
Speaker 5 (07:41):
I don't get it.
Speaker 2 (07:42):
You see mozzarella stick.
Speaker 1 (07:45):
I do get because now talk about something, you take
something great deep fry to make it greater then dip
it in marinera to make it greater.
Speaker 2 (07:53):
Now we got greatness, so that makes it sense.
Speaker 7 (07:56):
But that's the same like Calamari, though cala maris pretty great.
Speaker 1 (08:00):
Yes, low ocean, and it wasn't slimy to begin with,
and it wasn't reading.
Speaker 2 (08:07):
I don't you don't need Thank you, Jackie.
Speaker 7 (08:11):
I have an icy.
Speaker 2 (08:11):
Glad you called.
Speaker 1 (08:12):
Now this is an interesting one. Whoa, hey, Kylie, how
you doing?
Speaker 3 (08:16):
Hi good?
Speaker 7 (08:17):
How are you guys?
Speaker 1 (08:18):
Hi?
Speaker 2 (08:18):
Kylie?
Speaker 1 (08:18):
Weird food for you? You're not, You're not. You're just not
gonna do it.
Speaker 7 (08:22):
I don't understand raw corn like what you know, like
corn on the cob, corn in salsa. I don't if
it's not a tortilla.
Speaker 1 (08:32):
I don't want oh icee so like ground up corn
turned into something else like a bread or a chip
or something.
Speaker 2 (08:39):
But you don't need like the kernels.
Speaker 7 (08:41):
Is what you're saying, right, It like goes in the
same way it comes out and there's no personal value.
Speaker 2 (08:48):
Why are we studying that?
Speaker 1 (08:49):
By the way people say that, I'm like, I'm not
really looking that hard at what's coming out.
Speaker 2 (08:54):
If you even take a gander, you'll know you have
you need to take a gander. Well, that's necessary. I
don't need to want to be proud of myself.
Speaker 1 (09:04):
No, I'll take a glance to see if we're like,
you know, if the form is right, because that's if
you're drink it of water and you you know your nutrients.
But like if you're digesting things. Probably, but I'm not like, oh,
look there's lunch. No, you guys are gross for that.
Thank you, Kylie. Have a good day too, Sierra. Hi, Siera,
good morning, good morning? Hi? What is it for you?
(09:27):
Food stuff? You're you're not having it?
Speaker 7 (09:29):
I can't stand peas and lama babies.
Speaker 1 (09:32):
Yeah, my mom's saying, pea lady either what's up with?
What's up with peas? What's your issue with them?
Speaker 3 (09:37):
It's the mush, the texture is I don't like that.
Speaker 2 (09:42):
The texture? You don't like that? Okay, okay, well, thank you, Sierra.
Have a good day. What'd you call I?
Speaker 5 (09:51):
So?
Speaker 3 (09:51):
Gino?
Speaker 2 (09:52):
You know, here's another one, gino? Hi, geno, Hey, how's
it going? Good morning?
Speaker 1 (09:56):
You know, and your culture or where you're from or
where you eat, maybe there's this is a regular occurrence.
But you're about to tell me, you bless you that
you don't like something that that we don't. This is
not showing up all the time, but what is it
for you?
Speaker 7 (10:10):
So all my friends and family love langua tacos.
Speaker 6 (10:13):
Yeah, they already give me a right time because I
don't speak Spanish, but I'm like the darkest, darkest Mexican.
Speaker 2 (10:18):
But it's disgusting, man, the taco there, tongue tacos, it's
telling Lingua.
Speaker 7 (10:24):
Yeah, okay, I much saucer or lemon you put on it.
I'm not I'm not eating. I won't do it.
Speaker 1 (10:28):
And if you go to like an authentic Tacorea, they'll
they'll always have them, and people see they must they
must love them.
Speaker 7 (10:36):
You know, your friends and your cousins will trick you
and they'll be like, eat this paco and you won't
see what there's so much stuff on it.
Speaker 1 (10:41):
And I won't do it.
Speaker 7 (10:42):
I'm inspecting the taco every day.
Speaker 3 (10:43):
I won't do it.
Speaker 1 (10:44):
You're not falling for that trick. You're not fall with
the langue and the taco trick. I feel you. Thank you, Gino.
Speaker 2 (10:50):
Have a good day, all right?
Speaker 1 (10:52):
Yes, that's another one, like like you might be listening now, going, hey,
Fred and Gino, those are delicious like they taste really good.
Speaker 2 (10:59):
What do you care like? You can't it's chopped up?
What do you know like? Just eat it, enjoy it.
You know you're you're too much in your head about it.
I don't eat it. I don't. I'm not injured. I'm sorry.
Speaker 1 (11:09):
I guess I'm gonna get more lingua for you. You know,
I'm gonna go my whole life, but I'm just not.
I'm just not going to happen because I I don't.
It's just too no, no, no, it's too no anything
else for you, Caitlin, I feel like everyone else listened
a whole long thing.
Speaker 2 (11:25):
You got the cows. You know I don't want of
a cow. Salmon is too fishy for me.
Speaker 4 (11:29):
I wish I liked it because it's healthy, but I
was scarred by a bite of salmon a long time ago.
You had no cooked fish. But I'm pretty easy. Other
than that, I'm now learning like I thought I was picky,
but I don't think I.
Speaker 1 (11:38):
Am, because I really thought like I could always find
somebody to eat, no matter where I say, find somebody
eat on fine. I've never been to a restaurant where
I just can't eat anything.
Speaker 2 (11:48):
I've never been to a restaurant where I haven't anything.
Speaker 1 (11:51):
I haven't missed me neither, because wherever you go, they
gotta have a full breakfast face.
Speaker 3 (11:58):
That's right.
Speaker 2 (12:00):
Gotta on red shoe next
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