Radio Blogs: Kaelin's Cooking Ick!

Kaelin wants to know if there's anything that makes them nauseous to cook!

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Episode Transcript

Speaker 1 (00:00):
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Speaker 1 (00:30):
They talk better than they site. These are the radio
blogs on the Fread Show, like.

Speaker 2 (00:36):
You're writing in our diaries, except we say them aloud.
We call them blogs. Klin's got one go, Thank.

Speaker 3 (00:41):
You, dear blog. So I know that Jason and Fred
are kind of like this with eating things off the bone,
But for anyone else, is there anything that you can
eat in a restaurant or if somebody else prepares for
you but you cannot prepare it yourself or think about
it for too long, like what you're eating? Do you
have anything like that?

Speaker 2 (01:01):
I can't make? Like a roast chicken in my house
or something. I'm not cooking that.

Speaker 3 (01:04):
Because it's like too it's too like barbaric for you
a little bit.

Speaker 2 (01:08):
Yeah, yeah, I mean cooking meat in general. I don't
love doing myself. I prefer someone else does it.

Speaker 4 (01:14):
Yeah.

Speaker 3 (01:14):
So I got this new airfyer and yes, ma'am Keeky
has watched me for months tried to research the most
non toxic air fier because you know how I am.

Speaker 4 (01:25):
And it's very.

Speaker 3 (01:25):
Difficult to find because a lot of them have plastic yadiada.
So anyways, found one, asked for it for Christmas, new one, bigger,
all excited, and I'm like, okay, I'm going to be
like Emeral Lagassi now obviously. So I start planning out
my meals and one of the meals is like, I'm like,
I want to make shrimp. Like I never make shrimp.
I'm not great at it, but should be easy. They're
quick to cook. Order shrimp. They're supposed to be deveined

(01:48):
and not have a tail on them. However, when I
receive them, they not only have a.

Speaker 1 (01:53):
Tail, but the little poop vein. Oh you had to
take that still in there.

Speaker 3 (01:56):
So they were appeeled.

Speaker 1 (01:57):
Not about that life.

Speaker 3 (01:58):
So we start doing it, and I'm like, Okay, I
can do this, Like I like shrimp whatever, ripping the
tails off is fine. But as I'm going I'm getting
more and more nauseous. And I paid a lot for
a lot of shrimp because I really thought I was
gonna do a big one here and I was going
to put them on skewers and then flip them on
this and whatever. So I'm doing it, and I'm starting
to get sicker and sick, and I'm like, I don't

(02:20):
even know if I'm going to be able to eat this,
but it's such a waste of money. So then I'm
cooking them, and just knowing what I just did and
went through, I feel like I overcook them just because
like there's certain things like chicken or shrimp that you
like just you don't want to be row always overcooked.

Speaker 1 (02:34):
But the funny thing about it, I do too, But
my shrimp is like you barely.

Speaker 3 (02:37):
Cook them, literally barely cooked it, which is just.

Speaker 2 (02:40):
But I don't know enough about trimp to know like
what the line between barely cooked and fully cooked, you know,
like they want to yeah.

Speaker 3 (02:48):
Right, Like there's certainly like if I'm ground turkey, your chicken,
like I know the line, like I can. I'm a
little loosey goosey with that, but I so then I'm done.

Speaker 4 (02:56):
I make all this shrimp, like so.

Speaker 3 (02:57):
Much shrimp, and I look at it and I'm like,
I don't even think I can eat this, Like I
just I was too involved with the shrimp before they
were cooked.

Speaker 4 (03:06):
I know what you mean.

Speaker 5 (03:06):
The same thing happened when I tried to cook cornish hands.

Speaker 1 (03:09):
In my are front.

Speaker 3 (03:10):
Yes, yeah, I'm the fans damn period cornish hen and
they're like, that's that's.

Speaker 1 (03:17):
Like the whole damn animal.

Speaker 4 (03:19):
No, it really is.

Speaker 5 (03:19):
Friend and then when you bust it open and clean
it out, because you know, I wash my chicken.

Speaker 4 (03:23):
We can fight about it in the comments, they're like
spatchcock or whatever. I had like a neck and I
was like, I can't eat this.

Speaker 1 (03:32):
I don't know.

Speaker 4 (03:35):
It's like the bone is it. I'm like, oh my god,
almost went vegan. It was a mess.

Speaker 1 (03:40):
Yeah, there's every time I cooked meal.

Speaker 2 (03:42):
Every time I cooked meat, I'm like, I could be
a vegetarian.

Speaker 4 (03:45):
Yes, it was so much. It was it's very much bones.

Speaker 3 (03:48):
Yeah, So I I cooked so much expensive shrimp and
I couldn't. I tried one, and I was like, I
can't do this, And so I don't know if I'm
out on shrimp. I'm only in restaurants on shrimp.

Speaker 1 (03:58):
But what a waist.

Speaker 4 (03:59):
Yes, you should have called us, made us shrimp. I
can get through.

Speaker 2 (04:03):
Oh yeah, because you didn't have to go to poop
shoot the thing deep deep poop shoot the thing, pop shoot.
I cooked chicken breast this week and there was no
chicken left by the time I got to cook you
grilling it because I just every little piece I see
that I don't think should be there, I just cut
it off.

Speaker 1 (04:19):
And then by long it was like a pile of chicken.

Speaker 2 (04:21):
And basically basically I dice the chicken because because yeah,
I'm like, oh, I don't think that should be there,
so I cut it off before long write it's like
like one pile of chicken in the middle bite and
then I cooked the bite.

Speaker 1 (04:34):
And ate it.

Speaker 3 (04:35):
There's some things I just don't need to see, Like
I don't need to see you spatch cock the turkey
and like break its legs and time together.

Speaker 1 (04:40):
Oh why.

Speaker 5 (04:46):
Because it makes it recipe on TikTok and it hand
a little cornish hand and you cut.

Speaker 4 (04:50):
It in half. It was a real science project. I
was like, I'm never doing this.

Speaker 1 (04:54):
What makes it cornish?

Speaker 4 (04:55):
I don't know, That's what I say.

Speaker 2 (04:58):
Kind of it's like a little bit be bird, kind
of like a little baby nun was a baby bird.

Speaker 1 (05:03):
It's a baby henle, a wizard lizard. Just picture a
whole hen Yeah, let me tell you what you do.

Speaker 2 (05:25):
I'm gonna tell you, and then you're gonna go look
it up and it's gonna bother you. You ever heard
of an orla tan or or ortolan or chilon oh
r t l a m. It's a small songbird traditionally
eaten a whole in French cuisine, known for its unique
preparation and cultural significance. And apparently you when you eat it,

(05:45):
this is like rich people food. You put a napkin
over your face because of the shame. You're not supposed
to actually look at it. But you eat the entire thing.
They cook the whole thing and you put the whole
thing you eat in one bite.

Speaker 4 (05:59):
I'm all, but.

Speaker 2 (06:00):
It's not it's not a nice thing, like it's the
way that they are captured and it's not a nice
thing at all. And then they dip it in a
like a like a brandy and.

Speaker 1 (06:10):
Then yeah, for what you're lying, I don't think you
can make that far though.

Speaker 3 (06:15):
I don't don't think I don't make here about these
Cornish hens like it's.

Speaker 1 (06:20):
Like they're young.

Speaker 3 (06:24):
It's a cross breed between Cornish and Plymouth rock. Does
that mean it was on the Mayflower