Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
Yeah, they talk better than the excited.
Speaker 2 (00:03):
These are the radio blogs on the Fread show, like
for writing in our diaries, except we say them aloud.
We call them blogs. This is a Jalen blog or
a Casin blog, however you want to look at it, Kaylin,
Jason the couple is back back with an update more
Shenanigan's take it away guys.
Speaker 1 (00:23):
Back on the streets.
Speaker 3 (00:24):
Yeah, so Jason and I last night we called the
series eating above our tax bracket. Yeah, you know, just
as why not, like a short.
Speaker 2 (00:33):
You can't anything other than subway is eating it outside
of my tax bracket for the most part.
Speaker 1 (00:37):
So in the.
Speaker 3 (00:38):
Latest venture in our series, we went to this place
called Sushi by Scratch that actually you and your friend
have both recommended to us because you had really good experiences.
Speaker 1 (00:47):
Yeah, I also went for free. Wow, so let's just
be clear about that.
Speaker 3 (00:51):
Yeah, I mean we were also treated. However, I mean,
well that's probably the only reason or.
Speaker 1 (00:57):
Ever be able to do it, even back on my
credit card, right for sure.
Speaker 2 (01:01):
You know, nobody was directly compensated in trade for this.
It was an experience that was provided because we have
a friend who works for them.
Speaker 3 (01:07):
Yes, so we tipped of course though, because I you know,
I love talking about it.
Speaker 2 (01:11):
I just I don't really want to get a memo
about this later. I'm just saying like, oh, you will
trust me, Oh trust me if there's anything.
Speaker 1 (01:22):
What you did was wrong, But can you give me
access to this? Exactly? I would like to go as well,
love boss.
Speaker 2 (01:31):
Yeah, exactly right, let me chew you out and then
not apologize and we go ahead.
Speaker 1 (01:37):
I love it. Here, go ahead.
Speaker 3 (01:38):
So it was like this this wild thing. So you
go into this bar and it's not the restaurant, and
you get you get these instructions and you're supposed to look.
Speaker 1 (01:46):
For a keypad, and you got the code that gave
you the code.
Speaker 3 (01:48):
We finally got the password. I was getting scared, and
so we went downstairs and we enjoyed a nice cannot
pay and a cocktail before our meal, which is boogier
than I ever thought i'd have. And yeah, is basically omakase,
I think, is how you say it. It was just
the chef gives you one little piece of sushi.
Speaker 2 (02:06):
You know, it's like what like the twelve or fourteen
courses or something, Yeah, like individual pieces, but you don't
they just give you what they make you, what they
make you, they make you like what's fresh or what
they want to make or whatever.
Speaker 1 (02:16):
You don't necessarily you don't sit there and order rule.
Speaker 4 (02:18):
And I love that because I didn't have to choose,
because I don't know what I didn't even know how
to say any of these words, let alone like choose
what I wanted.
Speaker 2 (02:24):
There's stuff that you wouldn't necessarily order that was delicious, right,
Oh my god.
Speaker 4 (02:27):
I had Irish lobster, which I even though was the thing,
it was my favorite thing. Like I was changed, Like
Kylen was trying to talk to me as I was
showing it and I couldn't even focus.
Speaker 2 (02:35):
Don't ever eat a red lobster yet when you can
have an Irish right.
Speaker 3 (02:39):
Only Irish lopster from now. And also we were with
a family. It was it was like eight or ten
people in one family, one big Italian fan and then
us sitting with them for Joe's birthday.
Speaker 1 (02:51):
Oh that's how many people sit at the thing.
Speaker 2 (02:53):
Yeah, it's a small it's like ten people, yeah or
something like that.
Speaker 1 (02:56):
Yeah.
Speaker 3 (02:56):
So it was a little weird because it was everybody
in the family and then us, so we kind of
had to you know, join the family.
Speaker 1 (03:03):
I mean, obviously I'm thinking.
Speaker 3 (03:04):
About Joe and Jake today. Obviously Chef Naomi, who's a badass,
a female chef.
Speaker 1 (03:09):
I think I met maybe Chef Naomi, I know there was,
and all the dudes under her. Yeah, it's an experience though.
Speaker 2 (03:14):
It's like the food's like beautiful and it's good, and
it's you wouldn't necessarily order and you don't necessarily know
what's coming.
Speaker 1 (03:21):
No, it's made right in front of you, right.
Speaker 4 (03:23):
They literally make it right in front of and serve
it right the freshly cut like amazing.
Speaker 1 (03:27):
Yeah.
Speaker 4 (03:27):
The only time was a little freaked out was the
bone marrow that they had.
Speaker 2 (03:31):
That was the part.
Speaker 1 (03:32):
I've never had that before, and I was like, I
was a person of chop six.
Speaker 2 (03:35):
You have to use chaps, use your hands, and did
you know that you're supposed to be Probably learned this
last night, maybe you already knew. But if it's if
it's sushi, so there's rice involved and the fish on top,
you're supposed to dip it. You're supposed to turn it
over so the soy sauce touches the fish and not
the rice. That that's if you're supposed to use soy
(03:58):
sauce at all. A lot of these says it would
be offensive to use toy stacks because the chef is
giving it to you as it was to be consumer.
Speaker 3 (04:05):
And dipp and she was putting our sauce on ap please.
There was a lot of fun facts, so I don't
know if kek you would have loved it, but I
do have to wait. There was a lot of fun facts,
but I you know, we learned about the fish, and
you know, did it have a good life, what was
its favorite music genre?
Speaker 2 (04:19):
A And if you take all eighteen pieces of fish
and put them together, it wants it being like a
piece of fish, so like it takes a long time
to get you yeah.
Speaker 1 (04:27):
Right, and we did.
Speaker 3 (04:28):
So everything went with that. Jason almost died because there
was banana and the whiskey, but I intercepted and then
apologize to Henry, the guy who was making sushi right
next to us, because we.
Speaker 1 (04:38):
Kind of, you know, we're a lot.
Speaker 4 (04:40):
Yeah yeah, we asked him, you know what does they
have an only fans?
Speaker 2 (04:43):
Like yeah, yeah, he's personal now. So the Boemera was
the only thing that came out that was like oh boy, yeah.
Speaker 3 (04:50):
I told him what there was some we did you
have the option to like jack her up and like
add some caviare and add some truffles.
Speaker 1 (04:56):
I think we jacked up. Yeah, I certainly think we did.
We jacked it up with to options at the end.
Speaker 3 (05:01):
One was Fauglis and I Jason didn't know what that was,
and so I informed him of that, and then he
decided on his own that he was good.
Speaker 2 (05:08):
Yeah, let Jesus take the wheel of those things. I
did one of those in Japan and we were talking
about out the air. I went to Tokyo. I did
want and that that was unique because not only did
I not know what I was eating because there was
a language barrier, but their definition and our definition of,
you know, of palatable is different.
Speaker 1 (05:25):
You know, things are coming out that.
Speaker 2 (05:28):
And it was would have been rude for me not
to eat it because the chef, you know, it was
his selection.
Speaker 1 (05:33):
But things are coming out that you know had eyes
on it. It's the craziest thing.
Speaker 2 (05:36):
You ate.
Speaker 1 (05:37):
I don't know. I honestly don't half the things I ate.
I don't know.
Speaker 2 (05:41):
I ate a an oyster that was I have a
picture of it somewhere. I mean, it was like I'm
not even sure how to describe how large it. It
was like the oyster itself was the size of a
golf ball. Wow, and you were to eat that all
in once, just suck it on down.
Speaker 3 (05:55):
Same what Naomi wanted everything in one bite, So you really.
Speaker 1 (05:59):
Stuffing it in there. Yeah. I was like, it's an experience.
You got to do it. But like I just I
don't know.
Speaker 2 (06:05):
There were tentacles and fins and eyes on things, and
I was just like wow, And I have to be
honest with you, it all just tasted like the ocean.
To me, it just tasted like seawater, which is fine,
I mean, because I guess that's it's fresh, but like
it wasn't like I was like those eyeballs, it tastes
that really adds something to it, Like it was just
crunching saltwater.
Speaker 1 (06:25):
Brief.
Speaker 3 (06:26):
I don't love a fish scale, like if I could
see the scales, but I work through it.
Speaker 2 (06:30):
You know how I feel about sushi and eating in general.
It has to it cannot look like its original form.
Do not bring me anything that looks like it did
when it was alive, Like I need a filet of it.
Speaker 3 (06:42):
Oh, and they spanked a little wago.
Speaker 1 (06:44):
They're like, oh, your nasty wogoo got a little more
than more thread. Show next,
Yeah, they talk better than the excited.
Speaker 2 (00:03):
These are the radio blogs on the Fread show, like
for writing in our diaries, except we say them aloud.
We call them blogs. This is a Jalen blog or
a Casin blog, however you want to look at it, Kaylin,
Jason the couple is back back with an update more
Shenanigan's take it away guys.
Speaker 1 (00:23):
Back on the streets.
Speaker 3 (00:24):
Yeah, so Jason and I last night we called the
series eating above our tax bracket. Yeah, you know, just
as why not, like a short.
Speaker 2 (00:33):
You can't anything other than subway is eating it outside
of my tax bracket for the most part.
Speaker 1 (00:37):
So in the.
Speaker 3 (00:38):
Latest venture in our series, we went to this place
called Sushi by Scratch that actually you and your friend
have both recommended to us because you had really good experiences.
Speaker 1 (00:47):
Yeah, I also went for free. Wow, so let's just
be clear about that.
Speaker 3 (00:51):
Yeah, I mean we were also treated. However, I mean,
well that's probably the only reason or.
Speaker 1 (00:57):
Ever be able to do it, even back on my
credit card, right for sure.
Speaker 2 (01:01):
You know, nobody was directly compensated in trade for this.
It was an experience that was provided because we have
a friend who works for them.
Speaker 3 (01:07):
Yes, so we tipped of course though, because I you know,
I love talking about it.
Speaker 2 (01:11):
I just I don't really want to get a memo
about this later. I'm just saying like, oh, you will
trust me, Oh trust me if there's anything.
Speaker 1 (01:22):
What you did was wrong, But can you give me
access to this? Exactly? I would like to go as well,
love boss.
Speaker 2 (01:31):
Yeah, exactly right, let me chew you out and then
not apologize and we go ahead.
Speaker 1 (01:37):
I love it. Here, go ahead.
Speaker 3 (01:38):
So it was like this this wild thing. So you
go into this bar and it's not the restaurant, and
you get you get these instructions and you're supposed to look.
Speaker 1 (01:46):
For a keypad, and you got the code that gave
you the code.
Speaker 3 (01:48):
We finally got the password. I was getting scared, and
so we went downstairs and we enjoyed a nice cannot
pay and a cocktail before our meal, which is boogier
than I ever thought i'd have. And yeah, is basically omakase,
I think, is how you say it. It was just
the chef gives you one little piece of sushi.
Speaker 2 (02:06):
You know, it's like what like the twelve or fourteen
courses or something, Yeah, like individual pieces, but you don't
they just give you what they make you, what they
make you, they make you like what's fresh or what
they want to make or whatever.
Speaker 1 (02:16):
You don't necessarily you don't sit there and order rule.
Speaker 4 (02:18):
And I love that because I didn't have to choose,
because I don't know what I didn't even know how
to say any of these words, let alone like choose
what I wanted.
Speaker 2 (02:24):
There's stuff that you wouldn't necessarily order that was delicious, right,
Oh my god.
Speaker 4 (02:27):
I had Irish lobster, which I even though was the thing,
it was my favorite thing. Like I was changed, Like
Kylen was trying to talk to me as I was
showing it and I couldn't even focus.
Speaker 2 (02:35):
Don't ever eat a red lobster yet when you can
have an Irish right.
Speaker 3 (02:39):
Only Irish lopster from now. And also we were with
a family. It was it was like eight or ten
people in one family, one big Italian fan and then
us sitting with them for Joe's birthday.
Speaker 1 (02:51):
Oh that's how many people sit at the thing.
Speaker 2 (02:53):
Yeah, it's a small it's like ten people, yeah or
something like that.
Speaker 1 (02:56):
Yeah.
Speaker 3 (02:56):
So it was a little weird because it was everybody
in the family and then us, so we kind of
had to you know, join the family.
Speaker 1 (03:03):
I mean, obviously I'm thinking.
Speaker 3 (03:04):
About Joe and Jake today. Obviously Chef Naomi, who's a badass,
a female chef.
Speaker 1 (03:09):
I think I met maybe Chef Naomi, I know there was,
and all the dudes under her. Yeah, it's an experience though.
Speaker 2 (03:14):
It's like the food's like beautiful and it's good, and
it's you wouldn't necessarily order and you don't necessarily know
what's coming.
Speaker 1 (03:21):
No, it's made right in front of you, right.
Speaker 4 (03:23):
They literally make it right in front of and serve
it right the freshly cut like amazing.
Speaker 1 (03:27):
Yeah.
Speaker 4 (03:27):
The only time was a little freaked out was the
bone marrow that they had.
Speaker 2 (03:31):
That was the part.
Speaker 1 (03:32):
I've never had that before, and I was like, I
was a person of chop six.
Speaker 2 (03:35):
You have to use chaps, use your hands, and did
you know that you're supposed to be Probably learned this
last night, maybe you already knew. But if it's if
it's sushi, so there's rice involved and the fish on top,
you're supposed to dip it. You're supposed to turn it
over so the soy sauce touches the fish and not
the rice. That that's if you're supposed to use soy
(03:58):
sauce at all. A lot of these says it would
be offensive to use toy stacks because the chef is
giving it to you as it was to be consumer.
Speaker 3 (04:05):
And dipp and she was putting our sauce on ap please.
There was a lot of fun facts, so I don't
know if kek you would have loved it, but I
do have to wait. There was a lot of fun facts,
but I you know, we learned about the fish, and
you know, did it have a good life, what was
its favorite music genre?
Speaker 2 (04:19):
A And if you take all eighteen pieces of fish
and put them together, it wants it being like a
piece of fish, so like it takes a long time
to get you yeah.
Speaker 1 (04:27):
Right, and we did.
Speaker 3 (04:28):
So everything went with that. Jason almost died because there
was banana and the whiskey, but I intercepted and then
apologize to Henry, the guy who was making sushi right
next to us, because we.
Speaker 1 (04:38):
Kind of, you know, we're a lot.
Speaker 4 (04:40):
Yeah yeah, we asked him, you know what does they
have an only fans?
Speaker 2 (04:43):
Like yeah, yeah, he's personal now. So the Boemera was
the only thing that came out that was like oh boy, yeah.
Speaker 3 (04:50):
I told him what there was some we did you
have the option to like jack her up and like
add some caviare and add some truffles.
Speaker 1 (04:56):
I think we jacked up. Yeah, I certainly think we did.
We jacked it up with to options at the end.
Speaker 3 (05:01):
One was Fauglis and I Jason didn't know what that was,
and so I informed him of that, and then he
decided on his own that he was good.
Speaker 2 (05:08):
Yeah, let Jesus take the wheel of those things. I
did one of those in Japan and we were talking
about out the air. I went to Tokyo. I did
want and that that was unique because not only did
I not know what I was eating because there was
a language barrier, but their definition and our definition of,
you know, of palatable is different.
Speaker 1 (05:25):
You know, things are coming out that.
Speaker 2 (05:28):
And it was would have been rude for me not
to eat it because the chef, you know, it was
his selection.
Speaker 1 (05:33):
But things are coming out that you know had eyes
on it. It's the craziest thing.
Speaker 2 (05:36):
You ate.
Speaker 1 (05:37):
I don't know. I honestly don't half the things I ate.
I don't know.
Speaker 2 (05:41):
I ate a an oyster that was I have a
picture of it somewhere. I mean, it was like I'm
not even sure how to describe how large it. It
was like the oyster itself was the size of a
golf ball. Wow, and you were to eat that all
in once, just suck it on down.
Speaker 3 (05:55):
Same what Naomi wanted everything in one bite, So you really.
Speaker 1 (05:59):
Stuffing it in there. Yeah. I was like, it's an experience.
You got to do it. But like I just I
don't know.
Speaker 2 (06:05):
There were tentacles and fins and eyes on things, and
I was just like wow, And I have to be
honest with you, it all just tasted like the ocean.
To me, it just tasted like seawater, which is fine,
I mean, because I guess that's it's fresh, but like
it wasn't like I was like those eyeballs, it tastes
that really adds something to it, Like it was just
crunching saltwater.
Speaker 1 (06:25):
Brief.
Speaker 3 (06:26):
I don't love a fish scale, like if I could
see the scales, but I work through it.
Speaker 2 (06:30):
You know how I feel about sushi and eating in general.
It has to it cannot look like its original form.
Do not bring me anything that looks like it did
when it was alive, Like I need a filet of it.
Speaker 3 (06:42):
Oh, and they spanked a little wago.
Speaker 1 (06:44):
They're like, oh, your nasty wogoo got a little more
than more thread. Show next,
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