December 13, 2023 • 11 mins
Skeery goes on an interesting rant about the food we eat after he read an interesting "study" about salmonella.
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Speaker 1 (00:00):
What would you talk about on your on your podcast find.
Speaker 2 (00:09):
Elvis Morning Show.
Speaker 1 (00:15):
It's a fifty minute morning show podcast. Hello, Hi, Hell, Hell,
the gang's all here. We've got Scottie Bee and Master
Control over there. We've got Gandhi the birthday girl.
Speaker 2 (00:27):
Yeah, Bay, we've got scary. What's going on?
Speaker 1 (00:30):
He's wearing his new shirt today.
Speaker 2 (00:32):
Otherwise known as a quilt.
Speaker 1 (00:34):
And uh's Garrett.
Speaker 2 (00:35):
I want to with it?
Speaker 1 (00:36):
Hi, Garret, And here's Froggy. Roggy so happy to have
you here. Thank you, and Danielle and of course Nate.
Speaker 3 (00:47):
Yes, n he's ing fizzles up.
Speaker 1 (00:52):
What a day to celebrate. I mean we're celebrating, of course,
Gandhi's birthday. We're going to have our morning show. What
do you want to call it? That's today. I'm glad
you're here. Froggy, me too, Yeah, so talk about it.
Speaker 3 (01:07):
No, it's good to be here. I haven't been here
in a while. I think it's been since I think March,
so it's good to be here and see everybody.
Speaker 1 (01:13):
He lost weight because he doesn't eat sugar.
Speaker 3 (01:15):
Well, I have a little bit of sugar lately, Like
after my birthday, I went I forget how any days
I went, Now, I'll eat a little bit here and there,
but nothing like I used to, like those the longy
cookies that were out there. I would have eaten the
entire bag. And I didn't have any because I know
that I don't have the willpower to eat a little
bit or one.
Speaker 4 (01:33):
I gotta bust your bubble bro.
Speaker 1 (01:35):
So, by the way, hello Scotty be Hey, dude.
Speaker 4 (01:39):
He ate half my kid's bag of Chrispy m and
M's yesterday.
Speaker 3 (01:42):
I bet I didn't eat ten in total?
Speaker 4 (01:44):
You had three or four handfuls.
Speaker 3 (01:45):
No, No, I didn't take handfuls. I took a little bit
of the time. That's what I do. I take like
three or four at time and then close the bag
and get away from it.
Speaker 4 (01:50):
I'll tell you what'sny.
Speaker 1 (01:51):
Are you two getting married?
Speaker 2 (01:52):
No?
Speaker 4 (01:52):
But what's funny is those were Coopers and she was
watching you eat them. If that was her sister or me,
should have been like, stop it and grab them away
really from you. She was just twitching on the inside,
but didn't say an.
Speaker 3 (02:05):
Yeah, you owe her bag.
Speaker 1 (02:07):
But anyway, no matter what you're doing, you look good,
you look great, Thank you very much, and you feel different.
Speaker 3 (02:11):
I do, Yeah, I do, and you've lost twenty five pounds.
I mean, yeah, I just more.
Speaker 5 (02:15):
Awake from not eating sugar. Did it do something to you?
Speaker 3 (02:18):
Like mentally I would like to say yes, but I
don't think so. I don't know, I don't think.
Speaker 1 (02:24):
I'm pissed off. I'll tell you why. We can no
longer call you old sugar. Tits just sugar. We'll call
Gandhi that down.
Speaker 3 (02:32):
I'll take its. Yeah, I.
Speaker 1 (02:38):
Saratates.
Speaker 3 (02:38):
Yes it does. But no, I mean I don't miss
eating it. I don't miss eating sugar. But every now
and then, when I see it, if it's something that
I really like, I'm like, yeah, you know what, I'll
have a little bit.
Speaker 6 (02:47):
The temptations aren't as great than Jacksonville for whatever reason.
Speaker 7 (02:50):
I'm kidding me.
Speaker 6 (02:53):
No, but he's actually he's at a studio and he's
not getting the same food deliveries that we are.
Speaker 3 (02:58):
That is true.
Speaker 1 (02:59):
We do have platters and platters.
Speaker 3 (03:01):
That part is very true.
Speaker 1 (03:02):
Today was wild. Oh today it was unreal.
Speaker 3 (03:05):
But I didn't have any of the sweets. And I know,
Gondi you said you didn't.
Speaker 7 (03:07):
I didn't either, But I went out there because I
was like, oh, maybe i'll take a bite. We work
with rats because every single dessert out there people have
just eaten and left it.
Speaker 1 (03:16):
Well, it happen, it's picked through.
Speaker 7 (03:19):
Don't pick through.
Speaker 5 (03:20):
You don't know.
Speaker 1 (03:20):
No, suppose we've had some shellfish out there for a while.
I think that's about the time someone from another radio station.
Speaker 3 (03:25):
Well here's the best part. They told us that we
should not consume it after whatever the time was scary says, oh,
I'll just take it to the kitchen.
Speaker 1 (03:33):
I was like, no, you're not.
Speaker 3 (03:34):
You're going to kill somebody else.
Speaker 1 (03:35):
But I thought about that. I think it's a good idea.
Let's take the old shellfish down to the kitchen that
other people either put in the microwave.
Speaker 7 (03:43):
Microwave, and we have it won for my birthday to
put all that fish in the microwave. But also, if
you grill it. You said fire, not the microwave kills germs.
So if you grill that stuff, we'll kill off whatever
germs are.
Speaker 1 (03:56):
Don't quote me on that. I don't know if all
germs can.
Speaker 3 (03:58):
You can't cook rotten shrimp make it good.
Speaker 6 (04:00):
I thought someone has to bring it home, and I
want to see someone walk out of the building with
they you can't take.
Speaker 3 (04:07):
Something that's spoiled, put heat to it and go, Okay,
this is good.
Speaker 2 (04:10):
Well you can you can't. You can like the remains.
Speaker 5 (04:17):
So when you're pregnant, not supposed to eat like you know,
you know, ham and salamish. But if you're gonna have it,
they tell you to put it in the microwave to
make sure you kill off any of the band stuff.
Speaker 1 (04:37):
I've heard that mic is not the heat that kills.
Speaker 6 (04:40):
Over the weekend, I was watching Poisoned on Netflix. I
highly recommend you watch this, and it's about salmonilla and
chicken and the coli problems with leafy greens and beef.
And they say that with a coli with the beef,
if you coli isn't inside the beef, it's on the surface,
(05:00):
so as long as you see both sides, you could
still have your rare steak. However, the problem comes with
the leafy greens because if a cow takes a ship
in a ditch and it gets into the irrigation system
and it sprays all over the leafy greens, you're not
cooking the leafy.
Speaker 2 (05:14):
Greens, so you're screwed, and the.
Speaker 6 (05:19):
Wash will not remove the coli and Furthermore, with the coli.
If you with salmonilla, the salmonilla with the chicken can
be cooked. If the chicken is cooked, you know perfection.
You're fine. Salmonilla is gone, and salmonilla is in one
of every four chickens we eat.
Speaker 2 (05:39):
It's just that that we cook it properly and it's gone.
Weren't real like the fate they say you're supposed to treat.
Speaker 6 (05:46):
Yeah, well, if you're if you're if your leafy greens
are coming from Yuma, Arizona or Selena's California.
Speaker 4 (05:54):
They don't ditches.
Speaker 1 (05:55):
They know the problem is.
Speaker 2 (06:00):
Greens.
Speaker 1 (06:01):
Most of the leafy greens old. Where is this again?
Speaker 6 (06:03):
In Selena's California? That is that is ship country. No, No,
here's what those two question hold on before before you
go in those two locations. The those those leafy green
are next to cattles and feed. So they showed a picture,
they showed a video of a cow accidentally crapping in
(06:28):
and then now if that cow has he COLI number
one fifty seven, you're screwed.
Speaker 2 (06:34):
This is fast.
Speaker 1 (06:35):
Can you start at the very beginning.
Speaker 2 (06:37):
Those are the two.
Speaker 4 (06:38):
Cities, and I feel like Selena's California would have like
organic cows, so their ship's fine.
Speaker 6 (06:42):
Those two cities have problems.
Speaker 2 (06:45):
So that's where Netflix showed us because.
Speaker 6 (06:49):
In those two areas, cattle feed juge livestock areas are
next door our next door to leafy green growers.
Speaker 2 (06:57):
And then.
Speaker 3 (06:58):
Is explosive shitting die and he blows it out onto
the leafy greens next door.
Speaker 6 (07:02):
It goes, it goes into the water and then and
then then the irrigation comes from that.
Speaker 7 (07:07):
They're an easy way to keep the cows from the ditches.
Speaker 3 (07:11):
Okay, My question is then why do I wash lettuce? Then?
If that's not if it's not gonna.
Speaker 1 (07:15):
Take, there's other things you're gonna wash off the right.
Speaker 3 (07:17):
But I like what that's like.
Speaker 1 (07:19):
I don't know. He's like he's all the.
Speaker 6 (07:22):
Special being a lobbyist on non DC like trying to
get people to convince not to eat What if.
Speaker 4 (07:28):
You cook the ship on the lett on like the spinach,
then does that go away?
Speaker 2 (07:31):
Yes, but you have to cook it. Most of the
leafy greens. We eat a romain lettuce. They say, don't
don't eat romain lettuce because you just don't know.
Speaker 1 (07:38):
I love romain, but and I like ship from cattle
in a ditch. But wait, cop on you. When I
cook pork chops, I cooked them, they're still pink when
I eat them.
Speaker 2 (07:50):
Okay, fine, it's a little risky.
Speaker 1 (07:54):
Well, a lot of chefs tell you the same thing.
They're saying, you know, you don't want it overcooked.
Speaker 4 (07:58):
It's pick They just shi on each other. So that's
you know, are very dangerous.
Speaker 1 (08:03):
And with hamburger meat, here's the thing. It's not a
pink thing. It's a temperature thing. I do know that
one you have to cook to one thing. You can
actually get pork chops to a certain temperature where you're safe,
and it can still these numbers. You can still look pink.
Speaker 3 (08:19):
Temperature.
Speaker 6 (08:20):
The temperature the magic number is one hundred and fifty
five degrees. The bad E coli is E coli number.
Speaker 2 (08:25):
One fifty seven. That's sounds like I don't know about that.
Speaker 6 (08:31):
But but do you know that if you eat chopped meat,
a hamburger meat that could come from as many as
four hundred different animals.
Speaker 1 (08:37):
Because you don't know what's going on around together.
Speaker 6 (08:40):
You're giving more of an opportunity to get E coli.
So you gotta have to cook that burger. You're laughing, Nate,
but you you know what I'm talking about, laughing because
he's drunk.
Speaker 4 (08:49):
Just eat and hope to the bastnk yet but he
has that drunk looking.
Speaker 3 (08:53):
If you get COLI, do you die?
Speaker 2 (08:55):
You could?
Speaker 3 (08:59):
You can get better from it, right.
Speaker 2 (09:00):
Yes, but I think you can die from it because.
Speaker 3 (09:03):
It's like lime disease is something you can't get rid of.
It lives in your body.
Speaker 1 (09:06):
Forever, right, But all these diseases, it also has to
do with what your what shape your bodies and when
it gets in there. Why am I talking? I didn't
watch the special.
Speaker 2 (09:16):
You should? You know you got it.
Speaker 3 (09:18):
There's more.
Speaker 2 (09:19):
It's number one. It was number one that it's called poison.
Speaker 1 (09:22):
Poison. It's on Everyone I know who's seen it says
it's really worth.
Speaker 2 (09:25):
You should watch it's it's an hour and a half.
Speaker 1 (09:27):
You can see it. You can see the passion.
Speaker 7 (09:30):
What can we just heat up the lobster at the
very least? Can we just heat it up to stress out?
The no fish and the microwave people?
Speaker 1 (09:35):
Do you have to do it down the hall?
Speaker 2 (09:36):
Yeah?
Speaker 3 (09:36):
Of course the main Can you microwave lettuce?
Speaker 1 (09:39):
You can microwave everything so.
Speaker 3 (09:40):
Have you microwave lettuce? Does that kill the Yeah?
Speaker 1 (09:43):
Again, who's what I tell you right now? I've heard
that microwave heating does not give anything. Well, that's what
I've heard. I didn't see the special Well you coli.
Speaker 6 (09:52):
They say that if you put if you cook your
steak in hot olive oil and you see it on
both sides, you're good.
Speaker 1 (09:57):
Well, that's not a microwave. How hot does a microwave
get I don't know. It doesn't. It makes the food Hotli.
Speaker 3 (10:04):
Doesn't get in the inside of the stake. It stays
on the.
Speaker 2 (10:05):
Correct that's what. Yeah, that's what they said on the spec.
Speaker 5 (10:09):
On the internet. It says microwave ovens will kill bacteria
and foods when heated to a safe internal temperature.
Speaker 1 (10:16):
Well again, it's the temperature thing thought, I'm going to
this out. I heard not.
Speaker 5 (10:21):
You know, they do tell you, like, you know, if
you have the sponge that you you know, wash the dishes,
they tell you that you should take the sponge every
couple of days and put it in the microwave.
Speaker 3 (10:28):
And I don't even know really.
Speaker 4 (10:31):
Want to change their sponge until it falls apart. I
don't want to dirty sponge so gross food, so disgusting.
Much have my dad's been using the same red solo
cup for six months.
Speaker 1 (10:42):
Tell Dick to get a new solo cup.
Speaker 8 (10:44):
Dad, it's just the same tip for a week and
it goes unless it's unless it's got stuff on there,
I'll still use it.
Speaker 1 (10:51):
I'm like, are you sure it has stuff on it?
You just can't see it. That's what I told.
Speaker 3 (10:56):
Hard times are that tough? They can't afford.
Speaker 1 (10:59):
He just likes to do.
Speaker 8 (11:00):
I don't know, but my dad has this thing with
Q tips, like he would have them on the coffee
table and guess was come over and he.
Speaker 7 (11:05):
Offered what first of all, if someone offered me a ctib,
I'd be so happy.
Speaker 2 (11:11):
You tip uses.
Speaker 3 (11:12):
You don't know where that tip's been.
Speaker 8 (11:14):
He uses them over just a legend, the bathroom, the backsplash.
He has it sitting on my mom.
Speaker 5 (11:21):
You know, my grandmother used to do which she would
have panty hose. She would sew the holes in her
panty hose. So I would say, Grandma, why can't you
just get another path? No, Danny, this is fine, and
she would have look so marked and all her fanny.
Speaker 7 (11:34):
You know what they were less wasteful. They're better than us.
Speaker 1 (11:38):
Yeah, we gotta go. This has been the strangest, one
of the strangest podcasts we've ever had. Happy Birthday, Gandhi
Speaker 2 (11:51):
The Fifteen Minute Morning Show
What would you talk about on your on your podcast find.
Speaker 2 (00:09):
Elvis Morning Show.
Speaker 1 (00:15):
It's a fifty minute morning show podcast. Hello, Hi, Hell, Hell,
the gang's all here. We've got Scottie Bee and Master
Control over there. We've got Gandhi the birthday girl.
Speaker 2 (00:27):
Yeah, Bay, we've got scary. What's going on?
Speaker 1 (00:30):
He's wearing his new shirt today.
Speaker 2 (00:32):
Otherwise known as a quilt.
Speaker 1 (00:34):
And uh's Garrett.
Speaker 2 (00:35):
I want to with it?
Speaker 1 (00:36):
Hi, Garret, And here's Froggy. Roggy so happy to have
you here. Thank you, and Danielle and of course Nate.
Speaker 3 (00:47):
Yes, n he's ing fizzles up.
Speaker 1 (00:52):
What a day to celebrate. I mean we're celebrating, of course,
Gandhi's birthday. We're going to have our morning show. What
do you want to call it? That's today. I'm glad
you're here. Froggy, me too, Yeah, so talk about it.
Speaker 3 (01:07):
No, it's good to be here. I haven't been here
in a while. I think it's been since I think March,
so it's good to be here and see everybody.
Speaker 1 (01:13):
He lost weight because he doesn't eat sugar.
Speaker 3 (01:15):
Well, I have a little bit of sugar lately, Like
after my birthday, I went I forget how any days
I went, Now, I'll eat a little bit here and there,
but nothing like I used to, like those the longy
cookies that were out there. I would have eaten the
entire bag. And I didn't have any because I know
that I don't have the willpower to eat a little
bit or one.
Speaker 4 (01:33):
I gotta bust your bubble bro.
Speaker 1 (01:35):
So, by the way, hello Scotty be Hey, dude.
Speaker 4 (01:39):
He ate half my kid's bag of Chrispy m and
M's yesterday.
Speaker 3 (01:42):
I bet I didn't eat ten in total?
Speaker 4 (01:44):
You had three or four handfuls.
Speaker 3 (01:45):
No, No, I didn't take handfuls. I took a little bit
of the time. That's what I do. I take like
three or four at time and then close the bag
and get away from it.
Speaker 4 (01:50):
I'll tell you what'sny.
Speaker 1 (01:51):
Are you two getting married?
Speaker 2 (01:52):
No?
Speaker 4 (01:52):
But what's funny is those were Coopers and she was
watching you eat them. If that was her sister or me,
should have been like, stop it and grab them away
really from you. She was just twitching on the inside,
but didn't say an.
Speaker 3 (02:05):
Yeah, you owe her bag.
Speaker 1 (02:07):
But anyway, no matter what you're doing, you look good,
you look great, Thank you very much, and you feel different.
Speaker 3 (02:11):
I do, Yeah, I do, and you've lost twenty five pounds.
I mean, yeah, I just more.
Speaker 5 (02:15):
Awake from not eating sugar. Did it do something to you?
Speaker 3 (02:18):
Like mentally I would like to say yes, but I
don't think so. I don't know, I don't think.
Speaker 1 (02:24):
I'm pissed off. I'll tell you why. We can no
longer call you old sugar. Tits just sugar. We'll call
Gandhi that down.
Speaker 3 (02:32):
I'll take its. Yeah, I.
Speaker 1 (02:38):
Saratates.
Speaker 3 (02:38):
Yes it does. But no, I mean I don't miss
eating it. I don't miss eating sugar. But every now
and then, when I see it, if it's something that
I really like, I'm like, yeah, you know what, I'll
have a little bit.
Speaker 6 (02:47):
The temptations aren't as great than Jacksonville for whatever reason.
Speaker 7 (02:50):
I'm kidding me.
Speaker 6 (02:53):
No, but he's actually he's at a studio and he's
not getting the same food deliveries that we are.
Speaker 3 (02:58):
That is true.
Speaker 1 (02:59):
We do have platters and platters.
Speaker 3 (03:01):
That part is very true.
Speaker 1 (03:02):
Today was wild. Oh today it was unreal.
Speaker 3 (03:05):
But I didn't have any of the sweets. And I know,
Gondi you said you didn't.
Speaker 7 (03:07):
I didn't either, But I went out there because I
was like, oh, maybe i'll take a bite. We work
with rats because every single dessert out there people have
just eaten and left it.
Speaker 1 (03:16):
Well, it happen, it's picked through.
Speaker 7 (03:19):
Don't pick through.
Speaker 5 (03:20):
You don't know.
Speaker 1 (03:20):
No, suppose we've had some shellfish out there for a while.
I think that's about the time someone from another radio station.
Speaker 3 (03:25):
Well here's the best part. They told us that we
should not consume it after whatever the time was scary says, oh,
I'll just take it to the kitchen.
Speaker 1 (03:33):
I was like, no, you're not.
Speaker 3 (03:34):
You're going to kill somebody else.
Speaker 1 (03:35):
But I thought about that. I think it's a good idea.
Let's take the old shellfish down to the kitchen that
other people either put in the microwave.
Speaker 7 (03:43):
Microwave, and we have it won for my birthday to
put all that fish in the microwave. But also, if
you grill it. You said fire, not the microwave kills germs.
So if you grill that stuff, we'll kill off whatever
germs are.
Speaker 1 (03:56):
Don't quote me on that. I don't know if all
germs can.
Speaker 3 (03:58):
You can't cook rotten shrimp make it good.
Speaker 6 (04:00):
I thought someone has to bring it home, and I
want to see someone walk out of the building with
they you can't take.
Speaker 3 (04:07):
Something that's spoiled, put heat to it and go, Okay,
this is good.
Speaker 2 (04:10):
Well you can you can't. You can like the remains.
Speaker 5 (04:17):
So when you're pregnant, not supposed to eat like you know,
you know, ham and salamish. But if you're gonna have it,
they tell you to put it in the microwave to
make sure you kill off any of the band stuff.
Speaker 1 (04:37):
I've heard that mic is not the heat that kills.
Speaker 6 (04:40):
Over the weekend, I was watching Poisoned on Netflix. I
highly recommend you watch this, and it's about salmonilla and
chicken and the coli problems with leafy greens and beef.
And they say that with a coli with the beef,
if you coli isn't inside the beef, it's on the surface,
(05:00):
so as long as you see both sides, you could
still have your rare steak. However, the problem comes with
the leafy greens because if a cow takes a ship
in a ditch and it gets into the irrigation system
and it sprays all over the leafy greens, you're not
cooking the leafy.
Speaker 2 (05:14):
Greens, so you're screwed, and the.
Speaker 6 (05:19):
Wash will not remove the coli and Furthermore, with the coli.
If you with salmonilla, the salmonilla with the chicken can
be cooked. If the chicken is cooked, you know perfection.
You're fine. Salmonilla is gone, and salmonilla is in one
of every four chickens we eat.
Speaker 2 (05:39):
It's just that that we cook it properly and it's gone.
Weren't real like the fate they say you're supposed to treat.
Speaker 6 (05:46):
Yeah, well, if you're if you're if your leafy greens
are coming from Yuma, Arizona or Selena's California.
Speaker 4 (05:54):
They don't ditches.
Speaker 1 (05:55):
They know the problem is.
Speaker 2 (06:00):
Greens.
Speaker 1 (06:01):
Most of the leafy greens old. Where is this again?
Speaker 6 (06:03):
In Selena's California? That is that is ship country. No, No,
here's what those two question hold on before before you
go in those two locations. The those those leafy green
are next to cattles and feed. So they showed a picture,
they showed a video of a cow accidentally crapping in
(06:28):
and then now if that cow has he COLI number
one fifty seven, you're screwed.
Speaker 2 (06:34):
This is fast.
Speaker 1 (06:35):
Can you start at the very beginning.
Speaker 2 (06:37):
Those are the two.
Speaker 4 (06:38):
Cities, and I feel like Selena's California would have like
organic cows, so their ship's fine.
Speaker 6 (06:42):
Those two cities have problems.
Speaker 2 (06:45):
So that's where Netflix showed us because.
Speaker 6 (06:49):
In those two areas, cattle feed juge livestock areas are
next door our next door to leafy green growers.
Speaker 2 (06:57):
And then.
Speaker 3 (06:58):
Is explosive shitting die and he blows it out onto
the leafy greens next door.
Speaker 6 (07:02):
It goes, it goes into the water and then and
then then the irrigation comes from that.
Speaker 7 (07:07):
They're an easy way to keep the cows from the ditches.
Speaker 3 (07:11):
Okay, My question is then why do I wash lettuce? Then?
If that's not if it's not gonna.
Speaker 1 (07:15):
Take, there's other things you're gonna wash off the right.
Speaker 3 (07:17):
But I like what that's like.
Speaker 1 (07:19):
I don't know. He's like he's all the.
Speaker 6 (07:22):
Special being a lobbyist on non DC like trying to
get people to convince not to eat What if.
Speaker 4 (07:28):
You cook the ship on the lett on like the spinach,
then does that go away?
Speaker 2 (07:31):
Yes, but you have to cook it. Most of the
leafy greens. We eat a romain lettuce. They say, don't
don't eat romain lettuce because you just don't know.
Speaker 1 (07:38):
I love romain, but and I like ship from cattle
in a ditch. But wait, cop on you. When I
cook pork chops, I cooked them, they're still pink when
I eat them.
Speaker 2 (07:50):
Okay, fine, it's a little risky.
Speaker 1 (07:54):
Well, a lot of chefs tell you the same thing.
They're saying, you know, you don't want it overcooked.
Speaker 4 (07:58):
It's pick They just shi on each other. So that's
you know, are very dangerous.
Speaker 1 (08:03):
And with hamburger meat, here's the thing. It's not a
pink thing. It's a temperature thing. I do know that
one you have to cook to one thing. You can
actually get pork chops to a certain temperature where you're safe,
and it can still these numbers. You can still look pink.
Speaker 3 (08:19):
Temperature.
Speaker 6 (08:20):
The temperature the magic number is one hundred and fifty
five degrees. The bad E coli is E coli number.
Speaker 2 (08:25):
One fifty seven. That's sounds like I don't know about that.
Speaker 6 (08:31):
But but do you know that if you eat chopped meat,
a hamburger meat that could come from as many as
four hundred different animals.
Speaker 1 (08:37):
Because you don't know what's going on around together.
Speaker 6 (08:40):
You're giving more of an opportunity to get E coli.
So you gotta have to cook that burger. You're laughing, Nate,
but you you know what I'm talking about, laughing because
he's drunk.
Speaker 4 (08:49):
Just eat and hope to the bastnk yet but he
has that drunk looking.
Speaker 3 (08:53):
If you get COLI, do you die?
Speaker 2 (08:55):
You could?
Speaker 3 (08:59):
You can get better from it, right.
Speaker 2 (09:00):
Yes, but I think you can die from it because.
Speaker 3 (09:03):
It's like lime disease is something you can't get rid of.
It lives in your body.
Speaker 1 (09:06):
Forever, right, But all these diseases, it also has to
do with what your what shape your bodies and when
it gets in there. Why am I talking? I didn't
watch the special.
Speaker 2 (09:16):
You should? You know you got it.
Speaker 3 (09:18):
There's more.
Speaker 2 (09:19):
It's number one. It was number one that it's called poison.
Speaker 1 (09:22):
Poison. It's on Everyone I know who's seen it says
it's really worth.
Speaker 2 (09:25):
You should watch it's it's an hour and a half.
Speaker 1 (09:27):
You can see it. You can see the passion.
Speaker 7 (09:30):
What can we just heat up the lobster at the
very least? Can we just heat it up to stress out?
The no fish and the microwave people?
Speaker 1 (09:35):
Do you have to do it down the hall?
Speaker 2 (09:36):
Yeah?
Speaker 3 (09:36):
Of course the main Can you microwave lettuce?
Speaker 1 (09:39):
You can microwave everything so.
Speaker 3 (09:40):
Have you microwave lettuce? Does that kill the Yeah?
Speaker 1 (09:43):
Again, who's what I tell you right now? I've heard
that microwave heating does not give anything. Well, that's what
I've heard. I didn't see the special Well you coli.
Speaker 6 (09:52):
They say that if you put if you cook your
steak in hot olive oil and you see it on
both sides, you're good.
Speaker 1 (09:57):
Well, that's not a microwave. How hot does a microwave
get I don't know. It doesn't. It makes the food Hotli.
Speaker 3 (10:04):
Doesn't get in the inside of the stake. It stays
on the.
Speaker 2 (10:05):
Correct that's what. Yeah, that's what they said on the spec.
Speaker 5 (10:09):
On the internet. It says microwave ovens will kill bacteria
and foods when heated to a safe internal temperature.
Speaker 1 (10:16):
Well again, it's the temperature thing thought, I'm going to
this out. I heard not.
Speaker 5 (10:21):
You know, they do tell you, like, you know, if
you have the sponge that you you know, wash the dishes,
they tell you that you should take the sponge every
couple of days and put it in the microwave.
Speaker 3 (10:28):
And I don't even know really.
Speaker 4 (10:31):
Want to change their sponge until it falls apart. I
don't want to dirty sponge so gross food, so disgusting.
Much have my dad's been using the same red solo
cup for six months.
Speaker 1 (10:42):
Tell Dick to get a new solo cup.
Speaker 8 (10:44):
Dad, it's just the same tip for a week and
it goes unless it's unless it's got stuff on there,
I'll still use it.
Speaker 1 (10:51):
I'm like, are you sure it has stuff on it?
You just can't see it. That's what I told.
Speaker 3 (10:56):
Hard times are that tough? They can't afford.
Speaker 1 (10:59):
He just likes to do.
Speaker 8 (11:00):
I don't know, but my dad has this thing with
Q tips, like he would have them on the coffee
table and guess was come over and he.
Speaker 7 (11:05):
Offered what first of all, if someone offered me a ctib,
I'd be so happy.
Speaker 2 (11:11):
You tip uses.
Speaker 3 (11:12):
You don't know where that tip's been.
Speaker 8 (11:14):
He uses them over just a legend, the bathroom, the backsplash.
He has it sitting on my mom.
Speaker 5 (11:21):
You know, my grandmother used to do which she would
have panty hose. She would sew the holes in her
panty hose. So I would say, Grandma, why can't you
just get another path? No, Danny, this is fine, and
she would have look so marked and all her fanny.
Speaker 7 (11:34):
You know what they were less wasteful. They're better than us.
Speaker 1 (11:38):
Yeah, we gotta go. This has been the strangest, one
of the strangest podcasts we've ever had. Happy Birthday, Gandhi
Speaker 2 (11:51):
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