S2E4 - What's the Deal with Weird Food?

In this episode, Mr. B interviews and eats with Analena Garcia as she introrduces him to some weird food and drinks that he has never tried. This might not be for those with a squeamish stomach, but it is definitely for those that like to try new things! Listen in and enjoy, and don't forget to embrace your inner weirdo!

Episode Transcript

(00:12):
Life is what happens when you're makingplans for other things, and that is
one hundred true for me right now. Hello everyone, welcome back. Welcome
to the number one GT podcast inthe state of Arkansas, the podcast that
has the audacity to ask, Hey, what's your deal? My name is

(00:37):
Michael Bridges, and I am yourhost. I am also the GT and
AP coordinator for the Alma School Districtand I want to welcome you into yet
another podcast which I can assure youis going to prove to be interesting.
We have a very interesting topic foryou today and we'll get to that in
just a second. So GT World, what's been going on here here?

(01:00):
Quiz Bowl matches, We've had chesstournaments, Rubik's Hugh competitions tomorrow, AP
drops and ads and final orders.Testing for placement. I just tested about
twenty kids and I'm getting ready tohave to do the grading on some of
those tests and meet with my committeenext week to determine placement for that.
Also, this still goes along withGTX. If you'll remember, not too

(01:25):
long ago, we had a highschool senior on here, Denver Kelly,
and I just saw him perform Sundayyesterday, at the Fiddler on the Roof
at the i'm a Performing Arts Center, it was the Scocos Center. Excuse
me. It was really interesting.Man. The one thing I can't get

(01:49):
over, and props to Danny Hobsonand mister Seller's and all those guys over
there that are that are working thatstuff, but the one thing I cannot
get over is how much talent thosekids had. If you're ever you know,
I don't know where you're listening tome from, but if you're around
the Alma Van Buren River Valley areaand you ever get a chance to come

(02:10):
and see, I gotta be honest, any of the shows that Alma puts
on, our dance productions, ourband, our choir, our performing arts.
Look, I may be a littlebiased because I work here, but
I just kind of know excellence whenI see it. And that's not bragging,
that's just stating a fact. Theshow yesterday was excellent, and I

(02:32):
had so many former students that Isaw in the performance, and just it
made me so proud of them andwhere they're headed and what they're doing,
and my goodness, it was.It was just excellent, excellent, excellent.
So again, if you're ever inthis area and get a chance to
go see one of their performances,I highly recommend it. On the personal

(02:53):
front, speaking of performances, mydaughter was just in a play. Earthen
Vessels puts on Miss Carol once everytwo years. It's basically put on.
It's a production by Shady Grove BaptistChurch, and it again kind of biased,
but it's it was amazing, justsuch such great wonderful people, such

(03:15):
great wonderful message. Last year theydidn't do it, like I said,
they do it once every two years. And despite us my wife and I
running around like chickens with our headscut off when my daughter's involved in this
and our other two children are involvedin other things, we missed it last
year. It's just such it's becomesuch a part of our Christmas holiday that
we really missed it. So again, if you're ever in the area around

(03:39):
late November early December and have achance to go to the King Opera House
and they're performing a Christmas Carol,I highly recommend that you go see it.
Not just because my daughter's in itand she's wonderful, great singer,
great actress, very proud of her, but it's just it's a message that
will kind of I think it kindof warms your heart and you know,

(04:00):
kind of kind of gives you hopeout there. And like I said,
just top notch people. You know, just being around those people you feel
better. It makes you kind ofkind of feel better. So I highly
recommend attending that if you can.Also, you know, it's been so
long. For those of you thatknow me and you know I'm a huge
baseball fan. My Texas Rangers wonthe World Series? How about that?

(04:21):
How about that the droughts went through, it won the World Series. My
wife and I screamed so much andkids and you know, just as it
was going on, it was itwas awesome, awesome, huge baseball fan.
For those of you that have beenby my classroom, you know it's
covered in baseball memorabilia. So justa really cool moment and just kind of

(04:43):
a way to say goodbye to summerand hello winter. We haven't had much
of a fall here in Arkansas.It just went, oh, we're warm,
and now we're freezing cold. Sothat's kind of that's kind of where
we're at now. And speaking ofcold, gets really cold in February and
also coming up in February the twentyfirst through the twenty third, we have
the Agate Conference coming up in HotSprings. And for those of you that

(05:06):
have gifted students, are interested ineducator that's interested in gifted education, this
is a great thing for you toattend. I believe it's at the Convention
Center in Hot Springs. There's allsorts of workshops that you can go to,
a breakout sessions. I'm doing abreakout session again. You heard me
talk about it last year. It'sgoing to be on philosophy. I'm going

(05:27):
to do the same session again thisyear. Next year, I'm going to
change it up, but I'm goingto add a few extra things to it.
But I'm gonna I'm going to bediscussing how to teach philosophy to elementary
school students. And that goes notjust for gifted students. This is something
you can also do with you know, regular general education students. But yeah,
you can come by and see me. Also, I'm running for the

(05:48):
District three representative, so hey,if you happen to be there, you
could also cast a vote for me. Greatly appreciate it. But again that
is coming up February twenty first throughthe twenty third in Hot Springs, Arkansas.
Now about today, I have alittle bit of a disclaimer before we
get started for those of you thatmight have a little bit of a week's

(06:10):
stomach and don't like to hear talkabout food and or maybe even people eating
it, because I think you cankind of hear us eating the food that
we're going to be sampling in thispodcast. I have Analina Garcia who's getting
ready to talk to you about herdeal, which is weird odd foods.

(06:30):
So it's not gonna be your normalfair We're not talking burgers and pizza and
things like that. There will besome some different things that we discussed here.
So if you kind of have aweek's stomach, I'd just like to
say, you know, you mightwanna sit this one out. It's a
rather long podcast. Anlena and Iand she tells me about some food and

(06:53):
then we I proceed to try thefood. So there's different drinks that I
try, different foods that I try. But I really appreciated her bringing when
you brought this idea up, Ithought it was a great idea to do
a podcast on. And you know, if you stick around and listen to
this you'll get to hear yours trulytry his first taste of beef tone.

(07:16):
So hey, you got that tolook forward to enjoy. Everyone. Okay,
so we are here, and I'vegot to get your name right,
because like in Carline, I messedit up for years and years calling you
Lena and it's not Onalina, it'son a Lena correct, all right?

(07:39):
On Alena Garcia, So an AlenaGarcia is here with us? And on
Alena? What is your deal?What are we gonna what are we gonna
talk about today? It's kind ofan interesting topic. What you got weird
food? Weird food, so notjust like necessarily like pizza with weird toppings
and stuff on it, right,yeah, just suggest that how you need

(08:00):
to. But like you've eaten someweird weird stuff. Yeah right, okay,
So so why weird food? Whatgot you started on? I mean,
did you just one day wake upand go, hey, you know
what I want to try weird food? No? When you mentioned the podcast
in GT, I had a bunchof ideas, but none of them you
thought were good because you wanted itfunny and weird and interesting. Yes,

(08:22):
well, yes, I went homeand I thought of all these ideas,
and my mom said, well,you've tried a lot of weird food,
why don't you do that? Finallystarted writing down a bunch of stuff,
which is the paper I have here. Yeah, good, good, good
job mom. See I told youguys, it's like, go home,
talk to your parents about it,because your parents will be able to help
you, you know, kind offigure out what what is it? What
is something that's cool that I couldtalk about? Because there's probably a lot

(08:43):
of people out there that have eatenweird things. But by the list you
have in front of you right now, I can tell you've got you've got
some really really weird things. Sobefore we get into the weird things that
you've eaten, why did you Whydid you eat weird food? Is it
just where they like family ishes oryou know, I know you said your
dad has tried like spicy challenges andthings like that. Why do you guys

(09:05):
enjoy that? I don't know.It's like a culture thing because my dad
has It's a bunch of these foods. He eats like sure perhaps fish eyes
and like caw tongue fish. Andmy cousin eats poutain because she lives in
Canada. Yes, they're all foodsfrom family. Yes, those are all

(09:26):
kind of like family. And explainto people what poutain is. Poutain is
fake chili, cheese, fries fromCanada. Your cousin swears it's better than
any food that is here. Don'tthey put gravy on that? Yeah?
Yeah, and gravy and fries andcheese too. Maybe. Yes, I've
seen it with a lot of stuff. I've seen gravy, fries, cheese.

(09:50):
I've seen sour cream on it before. Sometimes they're like chili, which
is crazy, chili and gravy,but hey, it's it's chili and gravy.
Yeah, it's Canadians. They didweird things. Can They also have
like like fifty less sugar and everything. What a bunch of weirdos less sugar.
I mean, I'm not a hugesugar guy, especially in the juice.

(10:11):
My mom said, the juice kindof tastes like water. Maybe,
but our juices are over sweetened.But hey, we could get into a
big conversation about that and episode likewhat would you say? You got?
You got a big list there andapparently we have some things that I'm going
to try in a little bit,which I was sitting here thinking we should
really be videotaping this. This shouldbe one where we've got the podcast live

(10:31):
stream so people can see my facewhile we do it. But hey,
what what would you smell it?You can't smell it because we can smell
it, right, I'm getting avery onion smell coming from all this stuff.
So what would you say, isthe strangest thing you've probably eaten?
That's a good one. Sea urchin? Sea? Now, okay, sea

(10:56):
urchin? Is that the spiky things? Yeah? And you like cut a
hole in them, right, yeah, And it's like almost like a milky
liquid inside. Is that correct?Or is it? Because I haven't tried
it since I was like really little. Yeah, so I don't remember much
of it. My mom says ittastes like salt custard. I could see
that. I could see that,because it's got to be salty, you
know. It comes down and itcomes out of the ocean and everything.

(11:18):
They use a crack it. Sothey use a hammer to crack. It's
interesting. Interesting. Then they takeout the stuff you don't eat, They
just give it to you so youcan eat the rest of the stuff.
It's still moving, it's still moving, still moving. It's alive even though
they cut off its head. Buta sea urchin doesn't. Well, I
guess it does have a head,but you really can't tell because it's just

(11:39):
this big spiky ball, right,I'm not sure, I think so.
I think that's making me question thingsthat I didn't question the sea see,
I think that. I think.I think a sea urchin is like a
big spiky bowl. Okay, soI was gonna say, what's the grossest
thing you've eaten? But it maybe a sea urchin there, So okay,
what what might be like the hottestthing you've eat the one chip challenge,

(12:01):
the one chip challenge. So it'sjust one chip, right, that's
the hottest chip. It's the hottestchip. Now your dad was doing that,
right, Yeah, he ate thewhole chip and and we won't say
how bad it messed him up becauseyou've you've told me messed him up.
I didn't tell you, he toldme, he told he told me.
Yeah, So like yeah, parentteacher conference, it's it's it's amazing the

(12:22):
things you find out at parent teacherconference is about your students and their parents.
So you just tried, like alittle bite of it though, Is
that right? Yeah, tried itwith me. We were all passing around
the sugar and milk, uh huh, and until we ate all the sugar.
Oh man, caly Okay, Solike he also did did he do
that the nut challenge of the spicynut challenge or was that me telling you

(12:43):
guys about that? You guys wereyou were telling me about that, but
we never tried it. Yeah.There's there's a guy Beard meets Food and
he's he's a British guy and hedid like apparently there is a five nut
challenge and it comes in a tubeand it's five peanuts that are progressively hotter.
And I think he got to aboutthe third one and he said he

(13:05):
thought he was gonna die, Likehe started sweating, his arm went numb.
I mean that sounds a lot likeyou're getting ready to have a heart
attack. And he literally had tostop taking it. That's how hot the
peanuts got. Shirt. There's alsolike super hot gummies, and there's the
there's the hot sauce, uh huh, and it just gets hotter as you
go. I think the hottest oneis the last dab, the last stab.

(13:28):
Well, you've seen the cooking showget you watch the cooking shows and
the food challenge shows where they're likeprepping, they're they're making the hot stuff
back in the kitchen. They haveto wear like respirators because it would like
scorch their lungs if they breathed itin. No, I've never seen those,
but I've watched cooking shows. Cookingshows make me want to eat.
Yes, yes, my wife too. Like you ever watched like diners,
Drivings and dives or anything, andall of a sudden you want to take

(13:50):
a trip across the country and justeat your way across it because there's all
sorts of delicious stuff. So canyou cook that for dinner tonight? Yeah?
No kidding, And then you realizeyou have nothing in your fridge that
will make any of that stuff.So, okay, we got the sea
urchins. We're gonna talk more aboutkawtong here in a second. I think,
what are some other weird, strangethings that you've eaten? S cargo

(14:11):
which is sea snails, And Iwill not eat them because I feel bad
for snails. You feel bad forsnails. The same thing with crawfish.
Oh I like crawfish, though Ican't eat them because they're black, beady
eyes. It makes me feel sobad. So if it's looking at you
while you're eating it, you havea problem with it, even if it's
dead, you know, like likecrawfish, yes, exactly. So have
you ever like did you suck thecrawfish? Have you heard of that?

(14:37):
Uh? No, I've ate crawfisha few times. I used to love
it, but I don't know whathappened. One day we were at Mighty
Crab and I looked at the crawfishand I was like, I can't eat
this anymore. It's too sad.It's just that's a tragic moment right there.
It's a tragic What have I beendoing in my life? Eating these
sad, poor little creatures that youcan find, yes in our pond,

(15:00):
Yes in our ponds. Well,there's also called sucking the head where you
like to eat the tail. DoesYeah, So they're like little because you
know, you broil them and therethey broil in the all the food and
the spices and everything, and likeyou eat the tail and it's like many
lobster tail. It's really good.But some people will suck the head and
that's where they take like the thoraxe and they just suck all the innerds,

(15:20):
all the innerds, And allegedly Icouldn't do it. That was one
thing where I had to draw theline. I couldn't do it. But
allegedly that's where all the all thetaste is all the flavor. I couldn't
do that. I had to drawthe line somewhere. So sea urchins and
crawfish made you change your mind?What what are What are some other things

(15:41):
that you've eaten that are kind ofstrange? Yuca and plantain? Okay,
so plantain or small bananas? Correct? Big bananas? Plantains are big,
yes, big big bananas. Okay. So did you eat them like fried?
Yes? Okay, fried is thebest. That's the best way to
eat them. Okay, Because Iwent to when I went to Miami,

(16:03):
went and went and we went tolike Little Havana, and that was a
big thing on breakfast. They alwayshad fried plantains with what you ate for
breaskmst makes he secretly keeps getting higher. It may or maybe you're getting shorter,
oh dare, Maybe this is likeAlice in Wonderland here and you like
walk through a door and you're gonnashrink. Yeah, you shrink and get
taller. Does the door get biggeror does she get smaller? That's a

(16:23):
good question. Or does it both. We're not doing a philosophy podcast,
though we could sit here and gooff on this tangent now all day long.
But like, okay, so whatwere we just talking about? See
you kept me up track. We'retalking about food, foods you cut and
plants. So like a yucca plant, is that what you're talking about?
Is it a plant? Yuca isa plant? Yeah? It kind of

(16:47):
when you cook it, it kindof it's kind of like a potato,
But when you it looks nothing likea potato. Huh. It kind of
I don't know how to explain it. Uh does it taste like a potato
a little? Or is it alittle? Is it? Is it like?
Is it like a vegetable type thing? Is it sweet? No,
it's not sweet. It's not sweet. Not sweet. It's not sweet at

(17:07):
all. Okay, kind of whatdoes it taste like? Is there something
that it tastes like, like sweet? Not sweet potato because it's it tastes
like a potato. Okay, okay, what about extra starcheet potato? Extra
starcheet potato? How about the plantain, because what I remember about plantains is
they're not like, they're not assweet as bananas are. No, they're

(17:30):
a little more salty than it's kindof a bitter salty almost. Yeah,
it's not really better. It's justkind of like a savory banana. Yeah,
savory banana. Yeah, because itwas weird when they first served it
with breakfast. But that's like thebest breakfast I've ever had. Was Although
I definitely like banana more than Ido plantain. Yeah, yeah, because
I think you can pick a bananaup or all and just go for it.

(17:51):
I don't really think you can dothat with a plantain. I think
they taste a little off when youdo that. I'm not sure I've never
done that. Yeah. Yeah,I think I've had one once before that
wasn't cooked and I was like,oh, this is awful, And when
I tried it cooked, it wasof course delicious. Okay, So anything
else you want to share with usabout, like weird things you've eaten?
Fish? Eyes, the eyes ofa fish. Okay, so let's talk

(18:15):
about this. You just said youcouldn't eat a crawfish because it was looking
at you, and now you're takingthe very things that are looking at you
on a fish and eating them.Yes, okay, I have to know
how did you how were these prepared? Were they fried? Were they how
did you kind of just cooked thefish with the eyes? Oh? Just
cook the fish. I see whatyou're saying. So you just ate them

(18:37):
as part of the fish. Yeah, I don't. I don't like them.
But there's my piza, my grandma. She says they are good for
your eyes, like they help youreyesight. Other people say carrots. Okay,
interesting, So there you go.If you got poor eyes sight,
you just eat some fish eyes orcarrots or carrots. I'm getting a whiff

(18:59):
of this. Okay, we gotto talk about the thing, because this
thing keeps coming in and getting mewith let's talk about let's talk about some
cow tongue here. So apparently somethinglost. I hate it and it smells
worse than that. What tuna pattiesI love? Yes, my mom makes

(19:22):
tuna patties and I love them.They're like breaded and oh there's some good.
They weren't breaded. They were justtuina and patties. My mom made
them, and they made the housestinks, okay, so badly I will
I will tell you yes, whenyou cook fish, it does have a
tendency to smell smell. But mymom makes them with like cornmeal and stuff,
and I'm not a big cornmeal fan, but she'll make it with that.

(19:42):
So there's a little bit of breadingon the outside of it's almost like
a crab cake type thing. They'redelicious. I love them. I like
crab cake. Yeah, crabcakes awesome. There's also mooy and tammering on there.
It's kind of it's a lot liketaheen, yeah, just a bit
different. I once had Okay,so it it's a giant chimoy sucker.
Well what I thought it was ona dance competition and I had the giant

(20:06):
chimoi sucker and we got it andI was like, I'm ready to eat
this. So I started looking itand I realized that's not a sucker.
That's an apple. It was applecovered in chimoy powder, well, seasoning,
jill, whatever. So what ischimoy. It's a lot like tammar
and just a little more sticky,okay, And it has just a teensy

(20:27):
bit different taste. Is there likeheat with it or is it more of
a sweet kind of like a sweedishheat, sweetish heat. Yeah, it's
interesting. Like I said, it'sa lot like tahem. Okay, but
there may be people out there thatdon't know what tahm tastes like. I
had it for lunch. Skyler hadit. Skyler had it, Jones,

(20:47):
and she's still living. Yeah,she's still living. Okay, that's good.
That's good. Hot, it's notthat hot. Okay, So let's
let's get on to the cow tonguehere. So it's not the cow tongue
that stinks. I where. It'sthe onions. It's the onions. The
onions are coming through very strong.So go ahead, and uh, we
got what hibiscus tea here we haveJamaica. Uh what is this that looks

(21:11):
like dirty pond water? What isthat? You don't even know what it
is? You're gonna have what ifyour what if your parents don't like the
way I'm teaching you? And nowthey've just gone and gotten a bunch of
different stuff from various places and plants, and okay, I have no idea

(21:32):
what the pond water looks like.Gosh, I told you there was a
lot in here. There is alot. Okay, there's the onions okay,
okay, prepared okay, okay,plates very nice, two plates,
fine china, plastic plates, justlike the way I like it. Okay,

(21:55):
So we're gonna are we gonna eattogether here? I am going to
try the meat. Yes, Ithink it's I think it's okay, still
good, Okay, Okay. Howmany tacos do you want? I want
one? Oh? Where's your trashcan? I'm gonna be fine. I'm
gonna hold it down. I'm gonnahold it down. I don't have a

(22:18):
week's stomach here. Okay, areyou sure you don't? I hope not.
Give me a little so gross toyou that you think you have a
week's stomach. I don't. Idon't have a week's stomach. Okay,
So any of these I don't think. What is this? This is like
a salsa, but it's cilantro linOkay, I'm gonna I'm gonna give it
a go. I'm not big onlime and cilantro. I'm not now,

(22:41):
can't do it. Can't do cilantro. What else do we have over here?
We have a stinky onions. Stinkyonion. Yep, that's definitely strong
onion. That's what that's what Ismell like when I don't put on exactly
exactly. Thank you, onion smelllike? Okay, cilantro no radish is
no? Okay? Rightish? No? Okay. We also have the orchata

(23:02):
for you to try. The orchatais rice water? Is that correct?
It's not rice water. I guessshe did not put that on here.
So you're giving me stuff you don'teven know what it is, and I'm
gonna have to drink this. Iknow what orchata is. It's really good.
I know what it is, butit's I think it's rice water.
Do I need to shake it?Water? Milk and sugar? I think?

(23:23):
Interesting? Do I need to shakeit? No, you don't need
to I don't need to shake it. I just drink it. You just
do I need to pour myself acup of this? Or can I drink
from the bottle? I mean Iwant some? Okay, have a cup.
I do have a cup. Okay, get you a cup. Okay,
hang on, We're gonna take justa short pause here and we'll be
right back with a cup. Okay, we're back. We got we have

(23:44):
cups, and we've been talking pronunciationsbecause it's not orchata. We discussed it's
or chata. Yes, chata.You have to say it correctly. It's
true because we like totally butcher languagewhen when we try and speak Spanish,
you totally butchered my name. Ido. I mean, I'm not I'm
not averse to it. Well,I'll have the polo loco. Yeah,

(24:08):
I know. And then we tryand come in any more like poyoo yo
loco. We still don't. Itstill doesn't sound right, okay, po
yoo anyways, just okay, allright, so guys, this is like
milk. I'm trying to describe this. It's kind of like milk that's a
little brownish in color. Do youwant more than that? No? Okay,

(24:34):
I want to drink it? Okay, waiting for you. Okay,
do we should we do a toast? We need to do a toast?
Here a toast? To to goattornadoes? Goat tornadoes? A tornadoes?
You goat? Okay, here's muddin your eye. Here we go.
Do you like it? That isreally interesting? Do you like it?

(24:57):
Yes? I do. That isa cut for the the hibiscus tea.
But wait, I'm trying to process. Yeah, it's almost coconuty. It's
almost remembered being no, but it'slike tropical. It's got a very like
tropical taste. You get some morenuff I knew you would like. It

(25:18):
might have poured you a little much. Okay, I've had I think I've
had hibiscus tea before. Hibscus teais really good. Hibiscus Okay, I'm
gonna put that to thesuscus. Yeah, that's not bad. Hibiscus tea has
a weird smell. Smell it.I don't smell anything that could because my

(25:41):
sniffers off though might not be working. But that almost tastes like I mean,
that tastes like a sports drink.There's a kind of any kind of
gatorade or almost like an energy drink, even it cannot taste like a sports
drink. If it tasted like asports drink, I wouldn't like it.
I hate gatorade and like power rateand body armor and prime. I hate

(26:02):
those strengths. I do not likethem. Almost taste almost pomegranate juice type
stuff. It's good. Yeah,it does, it does it does?
Okay? What is this? Whatis brown pond water? I don't know
what the brown pond was or is? Are we going to try it?
Yeah, we'll try it. Okay, we'll try it. Okay. So

(26:22):
folks, if you get a bunchof dead air and stuff, you know
what has happened. I don't knowwhat this is. Does it? What
does it smell like? Oh?No, oh it's got hmmm does it
smell good? I guess tam.It looks a lot like brown tama.
I tried pronouncing it green though,tamo rendell. Okay, let me give

(26:45):
you still looks like brown. Itlooks like brown pond. It looks like
brown pond water. So are wegoing to do this? Recognize the smell?
What is it? What it smellslike? Though? I don't know
what it is? Okay, let'sjust get ready here? One, two,
three? Oh, I know whatit is. It's almost it's like

(27:07):
like a beef taste. What isthat? I have no idea. You
said you knew what it was.I said, I know what it tastes
like. Oh what does it tastelike? I don't know. The taste
is really familiar, but I don'tknow it. Okay, So i'm did
you need to make a taco?Did you make a taco? I did
not make a taco, did you? How dare I not make make a

(27:30):
taco? Because I'm getting ready toeat this, this beef tongue taco with
you here? Yes, just eatit without me. I still have to
make it, okay, okay,so you I'll eat it without you.
So folks, here we go.I don't think I've ever had beef tongue.
I don't think I have, SoI'm gonna I'm gonna give it a
shot here. I've heard it's it'sa it's a texturized sensation. Whatever it

(27:52):
Okay, it very much is.Okay, Here we go, prepare a
little differently. Does it taste stinkytoo to you? No? Hope.

(28:15):
They don't have to hear your smacking. Well if they do, you know,
that's just that's just part of theperformance. Chair watching or listening to
this it this plate, the sauce. I was like, are you gonna
eat my taco? No? Idon't watch your plate. It it's salty.
It's really salty. Do you knowwhat they what they seasoned it in?

(28:40):
Uh? Nope, because I wouldtake it. Okay, I take
it. Your mom or your parentsmade this. Is it not opened?
It is not opened. I'm dumb. Today I tripped on nothing. I
tripped on my To be fair,you trip on nothing quite a bit.
The chair, that blue chair rightbehind you. Okay, I did trip
on the chair just the day,two days ago. And today I was

(29:03):
walking in the hall and about fellface first, tripping on air. That's
why I tripped on air. I'mgonnas see. Okay. So now,
because this is just an enthralling podcaststuff here for people who can't see it,
we're opening up this uh cilantro limesauce here. I'm just closed it.

(29:26):
I'm going to finish my taco here, which is good deep. So
does it taste good? Do youlike it? Mm hm yes, it's
not bad at all. Make theminto many takitos tikito. Like I said,

(29:47):
I think it's kind of like ait's kind of like barbecue. Almost
taste delicious mm hmm yeah, reallygood. And I like the seasoning on
it. Whatever seasoning your mom usedis really good. I'm gonna start having
this for some of your don't talkwith your mouthful. That is so rude,

(30:08):
Lena, Oh my goodness, whatam I gonna do with you?
People? Try and raise you right, ladies and gentlemen, I'm sorry.
I don't think talking with your mouthfulwas probably the most disgusting thing on this
episode though. How about that?Hmm, don't please do not laugh so
hard you start choking. That wouldbe a horrible podcast and I'd have to
practice my homelike maneuver, and Ihaven't had to do that in a long

(30:30):
time. Okay, so the onething that we have to do on these
podcasts. You never answered my question, what are you going to start having
these for your dinner? I youdon't know my wife very well. I
do not think my wife would eatcow tongue. Why she's not a big
bee fan number one. I meanshe's okay, she likes but like my

(30:52):
wife will be to eat a hamburgerone day, can't have it the next
day. So yeah, but shedoesn't. She can't do like burgers like
two or three days in a row, which I can. I'm I'm a
meat guy, so like that.That cow tongue, it's right up my
alley. I like it, soI'll and I'll try just about any kind
of different beef for I know,I like the hibiscus tea. Do you

(31:15):
want I don't want your hibiscus tea. I've got my hibiscus tea, okay,
So we got to wrap it uphere because I'm like full now with
all my liquids and my cowtongue tacos, which thank you very much for bringing
them for me to try. Ido always appreciate opening myself up to new
experiences here. But one of thethings we have to do on this podcast

(31:37):
is we have to give a shoutout. So what we want to do,
Lena, is we want to findsomebody that you would like to just
say thank you to and maybe whyyou're giving them a shout out? So
is there somebody out there you knowin your life that you'd just like to
say thank you to? Sarah SarahWatson Are Sarah Wafflaron, Yeah, Sarah
waff Liar, Yes, we gavewe gave Sarah Watson or a new name,

(32:00):
Sarah waffle Iron. Yes, she'sone of our GT students. So
why is Sarah other than her immenselove and her immense love of the Beatles.
You wouldn't be without her, really, Yeah, She's so great.
If I if she wasn't my friend, I would probably be super sad and
wouldn't be here. Ah, well, that's nice. Yeah, that's that's
nice. She's she's she is avery nice, nice young lady. So

(32:21):
Sarah. Same with Harrison, HarrisonHowinstein, Yeah, yeah, Harrison's Harrison's
a good guy. Both uh,both quiz Bowl members. There. Yes,
great Chess Bowl, Chess bawl.It's Friday, folks. I gotta
get out of this place. I'mlosing my mind here, believe me.
Well, not right now. Imean you've got to go in about twenty
minutes anyway. So okay, look, this has been one of this is

(32:44):
probably I will congratulate you. I'mprobably having the strangest podcast I've ever done
before. You are the first becausewe've never eaten on one of these,
especially not something's tongue. But thatwas fun. But we've got to give
Sarah the shout out she deserves,so Sarah and Harrison will give it,
both of them. This is foryou, guys. I'm right. So

(33:07):
mana, thank you very much.That was kind of delicious and very very
interesting and I enjoyed it. Sono, not yet, We're still going.
This podcast is still going. Ihaven't officially signed off yet. They
hurt your head a little bit though, don't. They are back of my
ears. All headphones do. That'swhy I have the earbuds one the earbuds.
Yeah, well we can't. Wecan't do earbuds. I want to

(33:29):
budget here, so we got toget what we can. But they're really
nice headphones, so they are they'repadded as well as I could get them.
So we just want to thank youfor coming on the podcast and talking
about your weird foods. It wasfun. This is this weird noise when

(33:49):
I move up it is. Theyare kind of weird and odd. Just
it's the two little wire things thatrub together. Just say, have this
weird texture. Yes, they makethis noise. So if I do a
duck face, you are giving peoplesuch an insight into GT. Right now.
It's just amazing. This is whatI deal with, folks. This

(34:10):
is this is like, this isthis is true. GT. Well,
Lena, thank you so much forcoming on and bringing us your strange and
odd food. We great appreciate it. Yeah, now we got to clean
up this mess. Thanks everybody,