March 3, 2025 • 11 mins
What foods are a texture problem for you?! 😳 #food #family
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Episode Transcript
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Speaker 1 (00:00):
Welcome to the Murphy Salmon Jody after the show podcast
where we hang out a little bit longer. It is
a texture thing. Earlier, Jody was talking about non egg
breakfast and eggs are pretty expensive right now.
Speaker 2 (00:12):
So protein breakfast.
Speaker 1 (00:14):
If you're something substitute and you brought up that cottage
cheese is one of those that you will put fruit on.
And I know it's been I can remember my grandmother
eating that. I remember it being on buffets. And if
it's one thing that Sam and I have in common,
it's just that I can't. I can't do it in
its form. If it's pured up and you put it
in like the little it's not really a keiche that
(00:35):
you make. What do you call that? It's a keish Okay,
it's a keiche.
Speaker 3 (00:39):
But I saw it online probably like a TikTok or
something about to get more protein in a keichhe This
was before the egg prices were nuts. But to put
some cottage cheese in the egg scramble and then pour
it into the whatever I pour it into, like a
tortilla or whatever, and then I put the spinach. I
do all kinds of stuff in it, and you bake
(00:59):
it and it's better.
Speaker 1 (01:02):
Would you agree, mur it's really good. I mean, it
certainly makes it, you know, creamy, creamier.
Speaker 3 (01:09):
As well.
Speaker 1 (01:09):
But it's weird, even as if I tell myself, Okay,
I know it's a texture thing, just try it anyway,
I can't get past the text. Now I can. And
and you know the other one that I can't get
past the texture on which I know a lot of
people don't have any issue with it is apple sauce.
I mean, I know that's sweet and all that, but again,
the texture messes with me, and it has ever since
(01:32):
I was a kid.
Speaker 4 (01:32):
Firsthand, the cottage seese texture. But why why apple sauce?
Speaker 1 (01:37):
I don't know.
Speaker 4 (01:38):
That's just like.
Speaker 2 (01:38):
Were you force fted as a kid or something.
Speaker 1 (01:40):
I don't know, I don't know. Yeah, if I mean,
if it's it's a trauma that I blocked out.
Speaker 3 (01:45):
No reason for you to force it, because honestly, an
apple is better for you than apple sauce anyway, It's
broken down and usually there's added sugar, you know, But
apple sauce reminds me of being pregnant. I used to
love apple, like I would open the refrigeration and get
a couple of bytes of it when I was feeling
shaky or nauseated.
Speaker 1 (02:05):
Yeah, and I think that's when I tried it again
and it still didn't work. And you would think with
that in sugar, that would help. It's okay, it doesn't.
Speaker 3 (02:11):
You know, you don't have to like everything, and I
get I think cottage cheese is probably what the number
one food that is a texture problem for people.
Speaker 1 (02:21):
You have a texture problem though, with a few things
like scallops, for example. Oh yeah, and I love scallops.
Speaker 4 (02:29):
Scallops are delicious.
Speaker 2 (02:30):
Yeah, they're jiggly strange.
Speaker 4 (02:33):
Do you have a problem with the oysters?
Speaker 2 (02:36):
No, I don't know why.
Speaker 3 (02:40):
I also, I also will say this, I was never
introduced to scallops when I was a little child because
we didn't eat that way.
Speaker 2 (02:48):
That was not well, that was a high dollar thing.
Speaker 1 (02:52):
Yeah, okay, I thought the the label, oh that was
a high dollar thing at red light obs.
Speaker 2 (03:01):
You're either introduced to it as a child or you're not.
Speaker 1 (03:04):
If it wasn't all you can eat popcorn shrimp.
Speaker 4 (03:06):
Well, honestly, I wasn't introduced to scallops until I was
grown up, until I was an adult.
Speaker 1 (03:12):
Well, I think also, you know a lot of that
depends on the areas that you know it's shipped from,
and so you know, I don't want to call it
modern refrigeration, but yeah, but I mean as far as
trucks and everything. Now that the seafood can be transported
a lot better than over greater distance and keep it
fresh versus what it used to be. You know, you
(03:32):
mentioned raw oyster, Sam. I can't do raw oysters, but
I can.
Speaker 4 (03:37):
I understand a lot of people can't do it because
of that slimy text.
Speaker 1 (03:40):
So you can't do it.
Speaker 3 (03:43):
You know one food that I don't mess with. It's
not texture in the mouth, but it's the composition. And
you know this Murphy. I don't eat hot wings. Yeah
I don't. That's why boneless wings.
Speaker 2 (04:00):
I'll do boneless wings all day.
Speaker 3 (04:02):
Nuggets, but if I'm gonna it's just the little bones.
It's a lot of work for a little bit of
meat and my hands getting messy.
Speaker 1 (04:11):
So that's a return on investment thing for you.
Speaker 2 (04:13):
It's also the little bones.
Speaker 4 (04:15):
Have you ever done just drums only?
Speaker 2 (04:18):
Yes, it's still a little bones.
Speaker 1 (04:20):
It's one.
Speaker 3 (04:21):
It's just like I don't know, it's not it's not
worth it. And the little bone bothers me. I'll eat
a big piece of chickens an investment thing.
Speaker 2 (04:37):
I don't know.
Speaker 3 (04:38):
It just proves that we're weird about the Eating is personal.
Eating is intimate, and it's personal. It's something you do
with yourself for yourself, and it's okay to have, you know,
preferences I have. I know people who cannot won't eat.
Mushrooms also a texture.
Speaker 1 (04:57):
Thing, so that is a little bit of a texture
thing for me too. And if they're saw right, I
can absolutely I do.
Speaker 2 (05:02):
Enjoy them raw and salad.
Speaker 1 (05:04):
But raw it's a little I mean, I don't know
why raw. They're rough on me.
Speaker 3 (05:08):
They're They're just kind of springy y, yeah, yeah.
Speaker 4 (05:13):
And dirty.
Speaker 2 (05:15):
I wipe mine all they know, but.
Speaker 4 (05:16):
They look dirty even if you clean them.
Speaker 1 (05:18):
Aren't they a fungus anyway?
Speaker 4 (05:20):
You're fus on their salad.
Speaker 2 (05:25):
I think that you should try cottage cheese. Sound.
Speaker 4 (05:28):
My two things are not really texture. I cannot think
of any textures that I have an issue with. But
the two tastes that I can't take are any kind
of greens. I don't means or peas. Those are the
leafy green yeah, spinach or mustard greens and all that
it makes it it's a gag reflex. Oh yeah, it's
(05:49):
partly the smell coming at me. I don't know what
it is. I mean, And you can season up those
greens to be the best ever, Yeah, it doesn't work
on me.
Speaker 1 (05:57):
Yeah, and I just had greens the other day and
they were good.
Speaker 4 (06:00):
The other thing is chicken soup. Oh right, I cannot
take that chicken brow.
Speaker 2 (06:05):
Because it reminds you of being sick. You said that.
Speaker 4 (06:07):
Once, Yeah, but it's just that. Yeah.
Speaker 1 (06:09):
Well, chicken broth does have a smell to it. Yeah,
so I know what you're talking about. I could put
chicken broth in. If I'm cooking something, I'll pour chicken
broth in.
Speaker 4 (06:16):
But like just buying chicken soup really yeah.
Speaker 2 (06:21):
Wow, that's so that's different.
Speaker 1 (06:23):
Yea, I have So there are some dishes that, like,
I mean, fa when done right is really good.
Speaker 2 (06:32):
Yes it is.
Speaker 1 (06:32):
But the meat. The girls, Taylor and Phoebe, our daughter's
gonna laugh at me because I talk about it being,
you know, cooked meat in a soup. I don't remember
how I phrased it to them. There's there's something about
meat and the soup that's the smell. So I guess.
In addition to texture, smell can be another thing. And
everybody's you know, sense of smell is different and everybody
responds to, you know, two different things. And so I'm
(06:55):
very highper sensitive when it comes to smell. And that's
one thing that Taylor, our oldest you know, has to show.
She doesn't like cold meat at all. She can't do
deli meats or any of that. If it's pressed and heated,
not a problem, but she does not like She's.
Speaker 3 (07:09):
Smell salads a no, uh, charcuterie boards she only wants.
She doesn't want scharcuterie. She wants a cheeseboard. She loves cheese.
Speaker 1 (07:17):
You say that was the smell, Yeah, it's the synth thing.
I thing for her, it's mostly scent because she can
you smell it a mile away.
Speaker 3 (07:24):
But ironically she loves sushi and that's cold but and
sherue loves it, and she dabbles in all of it
and eats anything anything on a menu at a sushi restler.
Speaker 2 (07:36):
She'll try.
Speaker 1 (07:36):
She's comfortable with things that are raw. Yes, that's another
thing that I can't do. That's a combination of a
texture and scent thing for me. By the way, And
I have tried so hard because I know people that
love that. You know, the raw spicy tuna is supposed
to be so you know.
Speaker 2 (07:50):
Good and the thing though, there's no wrong way to be.
Speaker 1 (07:53):
And I had, you know, I've had sushi rolls that
have raw scallops and stuff and I mean literally, as
soon as I bite into it, I know it's raw
and I can't do it. Oh yeah, it's just you
know react.
Speaker 2 (08:03):
You shouldn't keep trying then, like you.
Speaker 1 (08:05):
Know, well, and you know what, when it's an it,
I call it an involuntary reaction. It's like if you're
not thinking about it and it hits you and you
know your body's just not your body's telling you something,
you know.
Speaker 3 (08:14):
Yeah. Top foods that do cause texture texture problems for people,
and texture could be gritty, slimy, spongy, all those things
we just touched on.
Speaker 2 (08:22):
Apple sauces on the list.
Speaker 4 (08:24):
Yep.
Speaker 2 (08:24):
See, avocado is on the list.
Speaker 1 (08:27):
That makes sense to me, although the texture of it doesn't.
Speaker 2 (08:29):
Bother so it's slimy, but it's so good.
Speaker 1 (08:32):
I think it used to bother me, but you know
it does.
Speaker 3 (08:34):
Bananas on the list. Wow, barbecue ribs, it's a bone thing.
I bet you it's a bone thing.
Speaker 1 (08:41):
Well, it could be a number of different things. Sometimes
it's the texture. Sometimes it's fat. Some people don't like
biting into fat.
Speaker 2 (08:48):
You know, here's a big one.
Speaker 3 (08:50):
Celery. Yeah, a lot of people can't. Celery makes our
youngest daughter, Phoebe.
Speaker 2 (08:55):
It makes her angry, angry.
Speaker 1 (08:58):
It's talking about she gets.
Speaker 2 (09:00):
I got a conversation with her about celery and she
will be anger.
Speaker 1 (09:03):
Well. I know that she doesn't believe that it has
any benefit in any distance. It's horrible.
Speaker 2 (09:09):
Crunches like points.
Speaker 1 (09:11):
I love celery for me. I don't know if this
was me as a kid, because my grandmother always would
put pimento cheese or any other she would do some
sort of a cream cheese filling too for as a party, uh,
you know whatever or derv But I love celery. I
mean to me, I feel like I'm accomplishing something by
eating it, and that it takes a minute a little
(09:32):
bit of chewing going on.
Speaker 2 (09:33):
Sam Calamari is on the list.
Speaker 4 (09:36):
I love calamari and I don't like it.
Speaker 1 (09:38):
Yeah, it's a spongy and see and that's a textured thing.
I totally absolutely love that. I'll eat your share.
Speaker 2 (09:44):
Yeah, flawn is on the list, thank you. I don't
like it. It's too jiggly weird.
Speaker 1 (09:49):
Is it really is fawn a texture thing for you?
I thought that it was more of a so you know, custard.
It's custard like, and custard is one of those you've
got to have that delicate balance of egg to every
other ingredient, because too much egg and then it tastes
like egg, right, I mean, and and to me, if
it's done right, it doesn't have that overpowering egg flavor
(10:10):
to it. And the texture is okay, it's a creamy, creamy.
Speaker 3 (10:12):
Way flying in custard. I can't I don't want that.
Gelatine jello is on the list, of course. Cottage cheese
is on the list. Hard boiled eggs on the list
for many, as is mushrooms, muscles, hot dogs, hot dogs,
and old yeah hot dog hot dogs.
Speaker 1 (10:32):
If I had to guess. The hot dog thing is
when you start thinking a little bit too much about
the manufacturing process. Excuse me, but you know, as somebody
who loves hot dogs, you just draw a blanket, put
yourself into.
Speaker 3 (10:44):
It's not just that if you bite into one by
itself it's kind of spongy for a meat. I do
think it's a texture thing. I don't think it's an
overthought processing raw onion on the list. I know people
who use I mean I have relatives who literally would
eat raw onion with dinner.
Speaker 2 (11:00):
It was strange. Water chestnuts love them.
Speaker 3 (11:03):
Oh yeah, They're so crunchy and happy anyway, So it's
a very normal thing forgive yourself for having texture issues
and just find other things to eat.
Speaker 2 (11:13):
Missed any part of the show.
Speaker 1 (11:15):
Get it All on the Murphy Salmon Jody podcast.
Welcome to the Murphy Salmon Jody after the show podcast
where we hang out a little bit longer. It is
a texture thing. Earlier, Jody was talking about non egg
breakfast and eggs are pretty expensive right now.
Speaker 2 (00:12):
So protein breakfast.
Speaker 1 (00:14):
If you're something substitute and you brought up that cottage
cheese is one of those that you will put fruit on.
And I know it's been I can remember my grandmother
eating that. I remember it being on buffets. And if
it's one thing that Sam and I have in common,
it's just that I can't. I can't do it in
its form. If it's pured up and you put it
in like the little it's not really a keiche that
(00:35):
you make. What do you call that? It's a keish Okay,
it's a keiche.
Speaker 3 (00:39):
But I saw it online probably like a TikTok or
something about to get more protein in a keichhe This
was before the egg prices were nuts. But to put
some cottage cheese in the egg scramble and then pour
it into the whatever I pour it into, like a
tortilla or whatever, and then I put the spinach. I
do all kinds of stuff in it, and you bake
(00:59):
it and it's better.
Speaker 1 (01:02):
Would you agree, mur it's really good. I mean, it
certainly makes it, you know, creamy, creamier.
Speaker 3 (01:09):
As well.
Speaker 1 (01:09):
But it's weird, even as if I tell myself, Okay,
I know it's a texture thing, just try it anyway,
I can't get past the text. Now I can. And
and you know the other one that I can't get
past the texture on which I know a lot of
people don't have any issue with it is apple sauce.
I mean, I know that's sweet and all that, but again,
the texture messes with me, and it has ever since
(01:32):
I was a kid.
Speaker 4 (01:32):
Firsthand, the cottage seese texture. But why why apple sauce?
Speaker 1 (01:37):
I don't know.
Speaker 4 (01:38):
That's just like.
Speaker 2 (01:38):
Were you force fted as a kid or something.
Speaker 1 (01:40):
I don't know, I don't know. Yeah, if I mean,
if it's it's a trauma that I blocked out.
Speaker 3 (01:45):
No reason for you to force it, because honestly, an
apple is better for you than apple sauce anyway, It's
broken down and usually there's added sugar, you know, But
apple sauce reminds me of being pregnant. I used to
love apple, like I would open the refrigeration and get
a couple of bytes of it when I was feeling
shaky or nauseated.
Speaker 1 (02:05):
Yeah, and I think that's when I tried it again
and it still didn't work. And you would think with
that in sugar, that would help. It's okay, it doesn't.
Speaker 3 (02:11):
You know, you don't have to like everything, and I
get I think cottage cheese is probably what the number
one food that is a texture problem for people.
Speaker 1 (02:21):
You have a texture problem though, with a few things
like scallops, for example. Oh yeah, and I love scallops.
Speaker 4 (02:29):
Scallops are delicious.
Speaker 2 (02:30):
Yeah, they're jiggly strange.
Speaker 4 (02:33):
Do you have a problem with the oysters?
Speaker 2 (02:36):
No, I don't know why.
Speaker 3 (02:40):
I also, I also will say this, I was never
introduced to scallops when I was a little child because
we didn't eat that way.
Speaker 2 (02:48):
That was not well, that was a high dollar thing.
Speaker 1 (02:52):
Yeah, okay, I thought the the label, oh that was
a high dollar thing at red light obs.
Speaker 2 (03:01):
You're either introduced to it as a child or you're not.
Speaker 1 (03:04):
If it wasn't all you can eat popcorn shrimp.
Speaker 4 (03:06):
Well, honestly, I wasn't introduced to scallops until I was
grown up, until I was an adult.
Speaker 1 (03:12):
Well, I think also, you know a lot of that
depends on the areas that you know it's shipped from,
and so you know, I don't want to call it
modern refrigeration, but yeah, but I mean as far as
trucks and everything. Now that the seafood can be transported
a lot better than over greater distance and keep it
fresh versus what it used to be. You know, you
(03:32):
mentioned raw oyster, Sam. I can't do raw oysters, but
I can.
Speaker 4 (03:37):
I understand a lot of people can't do it because
of that slimy text.
Speaker 1 (03:40):
So you can't do it.
Speaker 3 (03:43):
You know one food that I don't mess with. It's
not texture in the mouth, but it's the composition. And
you know this Murphy. I don't eat hot wings. Yeah
I don't. That's why boneless wings.
Speaker 2 (04:00):
I'll do boneless wings all day.
Speaker 3 (04:02):
Nuggets, but if I'm gonna it's just the little bones.
It's a lot of work for a little bit of
meat and my hands getting messy.
Speaker 1 (04:11):
So that's a return on investment thing for you.
Speaker 2 (04:13):
It's also the little bones.
Speaker 4 (04:15):
Have you ever done just drums only?
Speaker 2 (04:18):
Yes, it's still a little bones.
Speaker 1 (04:20):
It's one.
Speaker 3 (04:21):
It's just like I don't know, it's not it's not
worth it. And the little bone bothers me. I'll eat
a big piece of chickens an investment thing.
Speaker 2 (04:37):
I don't know.
Speaker 3 (04:38):
It just proves that we're weird about the Eating is personal.
Eating is intimate, and it's personal. It's something you do
with yourself for yourself, and it's okay to have, you know,
preferences I have. I know people who cannot won't eat.
Mushrooms also a texture.
Speaker 1 (04:57):
Thing, so that is a little bit of a texture
thing for me too. And if they're saw right, I
can absolutely I do.
Speaker 2 (05:02):
Enjoy them raw and salad.
Speaker 1 (05:04):
But raw it's a little I mean, I don't know
why raw. They're rough on me.
Speaker 3 (05:08):
They're They're just kind of springy y, yeah, yeah.
Speaker 4 (05:13):
And dirty.
Speaker 2 (05:15):
I wipe mine all they know, but.
Speaker 4 (05:16):
They look dirty even if you clean them.
Speaker 1 (05:18):
Aren't they a fungus anyway?
Speaker 4 (05:20):
You're fus on their salad.
Speaker 2 (05:25):
I think that you should try cottage cheese. Sound.
Speaker 4 (05:28):
My two things are not really texture. I cannot think
of any textures that I have an issue with. But
the two tastes that I can't take are any kind
of greens. I don't means or peas. Those are the
leafy green yeah, spinach or mustard greens and all that
it makes it it's a gag reflex. Oh yeah, it's
(05:49):
partly the smell coming at me. I don't know what
it is. I mean, And you can season up those
greens to be the best ever, Yeah, it doesn't work
on me.
Speaker 1 (05:57):
Yeah, and I just had greens the other day and
they were good.
Speaker 4 (06:00):
The other thing is chicken soup. Oh right, I cannot
take that chicken brow.
Speaker 2 (06:05):
Because it reminds you of being sick. You said that.
Speaker 4 (06:07):
Once, Yeah, but it's just that. Yeah.
Speaker 1 (06:09):
Well, chicken broth does have a smell to it. Yeah,
so I know what you're talking about. I could put
chicken broth in. If I'm cooking something, I'll pour chicken
broth in.
Speaker 4 (06:16):
But like just buying chicken soup really yeah.
Speaker 2 (06:21):
Wow, that's so that's different.
Speaker 1 (06:23):
Yea, I have So there are some dishes that, like,
I mean, fa when done right is really good.
Speaker 2 (06:32):
Yes it is.
Speaker 1 (06:32):
But the meat. The girls, Taylor and Phoebe, our daughter's
gonna laugh at me because I talk about it being,
you know, cooked meat in a soup. I don't remember
how I phrased it to them. There's there's something about
meat and the soup that's the smell. So I guess.
In addition to texture, smell can be another thing. And
everybody's you know, sense of smell is different and everybody
responds to, you know, two different things. And so I'm
(06:55):
very highper sensitive when it comes to smell. And that's
one thing that Taylor, our oldest you know, has to show.
She doesn't like cold meat at all. She can't do
deli meats or any of that. If it's pressed and heated,
not a problem, but she does not like She's.
Speaker 3 (07:09):
Smell salads a no, uh, charcuterie boards she only wants.
She doesn't want scharcuterie. She wants a cheeseboard. She loves cheese.
Speaker 1 (07:17):
You say that was the smell, Yeah, it's the synth thing.
I thing for her, it's mostly scent because she can
you smell it a mile away.
Speaker 3 (07:24):
But ironically she loves sushi and that's cold but and
sherue loves it, and she dabbles in all of it
and eats anything anything on a menu at a sushi restler.
Speaker 2 (07:36):
She'll try.
Speaker 1 (07:36):
She's comfortable with things that are raw. Yes, that's another
thing that I can't do. That's a combination of a
texture and scent thing for me. By the way, And
I have tried so hard because I know people that
love that. You know, the raw spicy tuna is supposed
to be so you know.
Speaker 2 (07:50):
Good and the thing though, there's no wrong way to be.
Speaker 1 (07:53):
And I had, you know, I've had sushi rolls that
have raw scallops and stuff and I mean literally, as
soon as I bite into it, I know it's raw
and I can't do it. Oh yeah, it's just you
know react.
Speaker 2 (08:03):
You shouldn't keep trying then, like you.
Speaker 1 (08:05):
Know, well, and you know what, when it's an it,
I call it an involuntary reaction. It's like if you're
not thinking about it and it hits you and you
know your body's just not your body's telling you something,
you know.
Speaker 3 (08:14):
Yeah. Top foods that do cause texture texture problems for people,
and texture could be gritty, slimy, spongy, all those things
we just touched on.
Speaker 2 (08:22):
Apple sauces on the list.
Speaker 4 (08:24):
Yep.
Speaker 2 (08:24):
See, avocado is on the list.
Speaker 1 (08:27):
That makes sense to me, although the texture of it doesn't.
Speaker 2 (08:29):
Bother so it's slimy, but it's so good.
Speaker 1 (08:32):
I think it used to bother me, but you know
it does.
Speaker 3 (08:34):
Bananas on the list. Wow, barbecue ribs, it's a bone thing.
I bet you it's a bone thing.
Speaker 1 (08:41):
Well, it could be a number of different things. Sometimes
it's the texture. Sometimes it's fat. Some people don't like
biting into fat.
Speaker 2 (08:48):
You know, here's a big one.
Speaker 3 (08:50):
Celery. Yeah, a lot of people can't. Celery makes our
youngest daughter, Phoebe.
Speaker 2 (08:55):
It makes her angry, angry.
Speaker 1 (08:58):
It's talking about she gets.
Speaker 2 (09:00):
I got a conversation with her about celery and she
will be anger.
Speaker 1 (09:03):
Well. I know that she doesn't believe that it has
any benefit in any distance. It's horrible.
Speaker 2 (09:09):
Crunches like points.
Speaker 1 (09:11):
I love celery for me. I don't know if this
was me as a kid, because my grandmother always would
put pimento cheese or any other she would do some
sort of a cream cheese filling too for as a party, uh,
you know whatever or derv But I love celery. I
mean to me, I feel like I'm accomplishing something by
eating it, and that it takes a minute a little
(09:32):
bit of chewing going on.
Speaker 2 (09:33):
Sam Calamari is on the list.
Speaker 4 (09:36):
I love calamari and I don't like it.
Speaker 1 (09:38):
Yeah, it's a spongy and see and that's a textured thing.
I totally absolutely love that. I'll eat your share.
Speaker 2 (09:44):
Yeah, flawn is on the list, thank you. I don't
like it. It's too jiggly weird.
Speaker 1 (09:49):
Is it really is fawn a texture thing for you?
I thought that it was more of a so you know, custard.
It's custard like, and custard is one of those you've
got to have that delicate balance of egg to every
other ingredient, because too much egg and then it tastes
like egg, right, I mean, and and to me, if
it's done right, it doesn't have that overpowering egg flavor
(10:10):
to it. And the texture is okay, it's a creamy, creamy.
Speaker 3 (10:12):
Way flying in custard. I can't I don't want that.
Gelatine jello is on the list, of course. Cottage cheese
is on the list. Hard boiled eggs on the list
for many, as is mushrooms, muscles, hot dogs, hot dogs,
and old yeah hot dog hot dogs.
Speaker 1 (10:32):
If I had to guess. The hot dog thing is
when you start thinking a little bit too much about
the manufacturing process. Excuse me, but you know, as somebody
who loves hot dogs, you just draw a blanket, put
yourself into.
Speaker 3 (10:44):
It's not just that if you bite into one by
itself it's kind of spongy for a meat. I do
think it's a texture thing. I don't think it's an
overthought processing raw onion on the list. I know people
who use I mean I have relatives who literally would
eat raw onion with dinner.
Speaker 2 (11:00):
It was strange. Water chestnuts love them.
Speaker 3 (11:03):
Oh yeah, They're so crunchy and happy anyway, So it's
a very normal thing forgive yourself for having texture issues
and just find other things to eat.
Speaker 2 (11:13):
Missed any part of the show.
Speaker 1 (11:15):
Get it All on the Murphy Salmon Jody podcast.
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