November 4, 2025 • 7 mins
Jed was doing some research when he came across this survey that had the most 'unpopular' foods.... that are somewhat popular?
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Come on, If the morning is like coffee, then the
Joe Show is like a caramel macchioto. No, I will
not elaborate. That would be such a latte thing to do.
Speaker 2 (00:14):
I do like that one. All right, it's speaking of
I need coffee. I do. I'm exhausted. We're back, We're live.
It's November fourth. I got to keep saying that, just
so you know. I want you to know we're here,
we are live. Eight hundred four O nine ninety three,
ninety three. What will you not eat? What is that
number one thing on your list where it's like it
(00:37):
ain't happening, And don't call it in say booty, because
that's my joke. Eight four nine ninety three ninety Go ahead,
Jed put together a picky list, picky eating list, right, Yeah,
(00:59):
it's called soap eating.
Speaker 3 (01:00):
This is a list of foods that people are very
picky about. So we'll start at the bottom and we'll
go from the top. So number let's see here, okay,
good list? Top seven. Number seven is blue cheese. Number
six is oysters. Number five is squid slash kalamari. Number
(01:23):
four is sardines. Number three is tofu. Number two is liver.
No A Trophy's is number one.
Speaker 4 (01:35):
I agree with that list. I don't mean anything on
that list.
Speaker 2 (01:39):
Now read the list again, and I'm gonna tell you
everything I et because there's a lot of things on there.
Speaker 5 (01:42):
That I like.
Speaker 3 (01:43):
Okay, so we'll start with seven blue cheese. Yes, Oysters, yes, calimari, squid, Yes, sardines.
Speaker 2 (01:51):
I don't believe I've even had a certain I.
Speaker 4 (01:53):
Think you like annoying you.
Speaker 2 (01:54):
You like I'm enjoying this. I probably like I've never
had it. Tofu. Yes, liver, who's easy. It's whatever you
cook it with. Yeah, liver, count me out. And anchovies?
Never had it? You got a pizza? Wait, sardines and
anchovies aren't the same thing.
Speaker 3 (02:12):
Well, there are two types of fish, but I think
they're both. Yeah, A lot of it's fish and seafood.
And like some dairy products like to old tofy's not dairy.
But Chris, you agree with the liver thing, you ain't
touching it?
Speaker 6 (02:26):
Oh, I would have took foot Paul Man, oh Man.
One night my mama made some It looked like some
other pork chops, and when I went to go take
a bite of it, I thought I was gonna die.
Speaker 2 (02:38):
I would have died. What makes livers so because I've
never I've never had it? What makes liver so livery?
To where when you went to cut did you get
a deflate when.
Speaker 7 (02:49):
You cut it?
Speaker 6 (02:49):
Well, it's damy. It's like it's it's like it's like
it's just awful.
Speaker 2 (02:57):
You would do the hand thing and get it back?
Speaker 4 (02:59):
Yeah, exactly what?
Speaker 5 (03:07):
All right?
Speaker 3 (03:09):
I'm never touching, Thank you, Chris Guise. It's like duck liver,
believe or goose liver. Everyone who gas with us, Hey.
Speaker 5 (03:22):
Brooke, Hi guys, I'm back.
Speaker 2 (03:26):
Brook. I love that you are back. I hate that
you don't like this thing, because, to be honest with you,
it's one of the best things ever in this world.
Speaker 5 (03:35):
No, no, it's it just makes my skin call thinking
about it. I really I can't stand French toast. I
don't cook it for my family. I know it's a
lot of people like it. I know. I just is
the texture of it. It's it's to me like it's
like having an egg sponge, like a sponge climate egg. Wrong.
Speaker 2 (04:02):
You're doing it wrong. Yeah, it should not feel like
you're eating a temper pedic pillow. You're eating wrong.
Speaker 5 (04:11):
Everyone that I've cooked it for says it's delicious, Like,
so I do. I do make a good you know,
French toast, but I just don't.
Speaker 2 (04:18):
I can't do you like cinnamon.
Speaker 5 (04:21):
I love cinnamon.
Speaker 7 (04:22):
I love you.
Speaker 2 (04:24):
Should love it. We just gotta get you a different
type of you.
Speaker 4 (04:26):
Gotta do with the Hawaiian rule, right, yeah, I try that,
really change your baby.
Speaker 2 (04:31):
I know I'm not on TikTok so good. But if
it's that thick, at what point is it a cinnamon rule?
Speaker 4 (04:38):
It doesn't matter, right, it doesn't matter.
Speaker 2 (04:41):
What did that technically be a cinnamon roll? Think about it?
Is a Hawaiian? What it's a Hawaiian? What we're putting
cinnamon on it?
Speaker 7 (04:52):
I think?
Speaker 2 (04:52):
Is the is it a cinnamon? Thank you?
Speaker 5 (04:58):
I'm gonna have to try that tip. I actually think kid.
Speaker 2 (05:05):
Slushi.
Speaker 7 (05:06):
I'm not eating sushy. No, hey, my man, who eats
row fists? That's crazy. I just don't get it.
Speaker 3 (05:14):
Japanese jewels and they live a lot longer.
Speaker 2 (05:16):
Than we do. That's true, you know, it is true.
Speaker 7 (05:20):
And I definitely agree with the blue cheese. You know,
I worked I was when I was a kid. I
worked in McDonald's and they used to make salads and
I didn't know that blue cheese was a thing, and
I threw out a whole bag of blue cheese, thinking
it was moldy. Well, I actually threw out a couple
of bags, and I threw out the cheese. I thought
it was Yeah, I thought it was bad cheese. I
got in trouble because I didn't know what the heck
(05:41):
was blue cheese. So, but I cannot eat it. I
look at it and I'm like, why are you eating
moldy bread? Yeah, nope, nope.
Speaker 2 (05:49):
So most would say you're not addicted to blue cheese.
Speaker 7 (05:53):
Now, I'm not addicted to blue cheese. No, I can't
even listen to the song because I'm addicted.
Speaker 2 (05:57):
To blue cheese. I'm gonna take you out for sushi.
We're gonna get you to try. I think you like it,
like a California roll. CALIFORNI year roll.
Speaker 7 (06:08):
That's spicy, man, that's what That's what she eats. And
I watched to eat it. I'm like, that's not that's
not really sushi, but that that that has like the
artifice of grabbing it and walk cucumbers.
Speaker 2 (06:23):
It's so good.
Speaker 7 (06:24):
Yeah, grab is fire. I could do that, you know who?
Like I see it like what they call you know,
like they cut it off right off the raw fish,
and I was like, at that point, you should have
just bit the fish instead of putting it.
Speaker 2 (06:38):
Jules, you're the best Marabelle octopus. No, thanks, Hi, guys,
you ever had Friday? Familiar?
Speaker 7 (06:47):
Because I've met you guys before.
Speaker 2 (06:49):
Damn, Hey, you know what your face looks familiar because
I'm looking at you right now, I'm stalking Hell.
Speaker 7 (06:57):
Yeah, hi guys. One thing is octopus?
Speaker 3 (07:01):
Well, like, so does that until calamari or is it
like the full fledged octopus that they're serving in fastas?
Speaker 7 (07:09):
Yeah?
Speaker 5 (07:09):
So, my husband's Portuguese. They eat a lot of octopus
dishes and it's like you see the tentacles and everything.
I just cannot do it. I don't like, I can't
do it.
Speaker 4 (07:17):
Fish where like they leave the eyes in it and
you kind of pick it out yourself and eat.
Speaker 2 (07:21):
Huh.
Speaker 4 (07:22):
Yeah, what's that fish? It's cooked, but the eyes are
still there. I don't want my fish looking at me. Yeah,
I don't want none of that. Then, I like that
I don't need to look good.
Speaker 2 (07:34):
Flavor, Marabella, thank you, It is good flavor. The whole fish. Yeah,
the whole fish. When they do the whole fish and
the eyes.
Speaker 3 (07:42):
No, I don't need the
Come on, If the morning is like coffee, then the
Joe Show is like a caramel macchioto. No, I will
not elaborate. That would be such a latte thing to do.
Speaker 2 (00:14):
I do like that one. All right, it's speaking of
I need coffee. I do. I'm exhausted. We're back, We're live.
It's November fourth. I got to keep saying that, just
so you know. I want you to know we're here,
we are live. Eight hundred four O nine ninety three,
ninety three. What will you not eat? What is that
number one thing on your list where it's like it
(00:37):
ain't happening, And don't call it in say booty, because
that's my joke. Eight four nine ninety three ninety Go ahead,
Jed put together a picky list, picky eating list, right, Yeah,
(00:59):
it's called soap eating.
Speaker 3 (01:00):
This is a list of foods that people are very
picky about. So we'll start at the bottom and we'll
go from the top. So number let's see here, okay,
good list? Top seven. Number seven is blue cheese. Number
six is oysters. Number five is squid slash kalamari. Number
(01:23):
four is sardines. Number three is tofu. Number two is liver.
No A Trophy's is number one.
Speaker 4 (01:35):
I agree with that list. I don't mean anything on
that list.
Speaker 2 (01:39):
Now read the list again, and I'm gonna tell you
everything I et because there's a lot of things on there.
Speaker 5 (01:42):
That I like.
Speaker 3 (01:43):
Okay, so we'll start with seven blue cheese. Yes, Oysters, yes, calimari, squid, Yes, sardines.
Speaker 2 (01:51):
I don't believe I've even had a certain I.
Speaker 4 (01:53):
Think you like annoying you.
Speaker 2 (01:54):
You like I'm enjoying this. I probably like I've never
had it. Tofu. Yes, liver, who's easy. It's whatever you
cook it with. Yeah, liver, count me out. And anchovies?
Never had it? You got a pizza? Wait, sardines and
anchovies aren't the same thing.
Speaker 3 (02:12):
Well, there are two types of fish, but I think
they're both. Yeah, A lot of it's fish and seafood.
And like some dairy products like to old tofy's not dairy.
But Chris, you agree with the liver thing, you ain't
touching it?
Speaker 6 (02:26):
Oh, I would have took foot Paul Man, oh Man.
One night my mama made some It looked like some
other pork chops, and when I went to go take
a bite of it, I thought I was gonna die.
Speaker 2 (02:38):
I would have died. What makes livers so because I've
never I've never had it? What makes liver so livery?
To where when you went to cut did you get
a deflate when.
Speaker 7 (02:49):
You cut it?
Speaker 6 (02:49):
Well, it's damy. It's like it's it's like it's like
it's just awful.
Speaker 2 (02:57):
You would do the hand thing and get it back?
Speaker 4 (02:59):
Yeah, exactly what?
Speaker 5 (03:07):
All right?
Speaker 3 (03:09):
I'm never touching, Thank you, Chris Guise. It's like duck liver,
believe or goose liver. Everyone who gas with us, Hey.
Speaker 5 (03:22):
Brooke, Hi guys, I'm back.
Speaker 2 (03:26):
Brook. I love that you are back. I hate that
you don't like this thing, because, to be honest with you,
it's one of the best things ever in this world.
Speaker 5 (03:35):
No, no, it's it just makes my skin call thinking
about it. I really I can't stand French toast. I
don't cook it for my family. I know it's a
lot of people like it. I know. I just is
the texture of it. It's it's to me like it's
like having an egg sponge, like a sponge climate egg. Wrong.
Speaker 2 (04:02):
You're doing it wrong. Yeah, it should not feel like
you're eating a temper pedic pillow. You're eating wrong.
Speaker 5 (04:11):
Everyone that I've cooked it for says it's delicious, Like,
so I do. I do make a good you know,
French toast, but I just don't.
Speaker 2 (04:18):
I can't do you like cinnamon.
Speaker 5 (04:21):
I love cinnamon.
Speaker 7 (04:22):
I love you.
Speaker 2 (04:24):
Should love it. We just gotta get you a different
type of you.
Speaker 4 (04:26):
Gotta do with the Hawaiian rule, right, yeah, I try that,
really change your baby.
Speaker 2 (04:31):
I know I'm not on TikTok so good. But if
it's that thick, at what point is it a cinnamon rule?
Speaker 4 (04:38):
It doesn't matter, right, it doesn't matter.
Speaker 2 (04:41):
What did that technically be a cinnamon roll? Think about it?
Is a Hawaiian? What it's a Hawaiian? What we're putting
cinnamon on it?
Speaker 7 (04:52):
I think?
Speaker 2 (04:52):
Is the is it a cinnamon? Thank you?
Speaker 5 (04:58):
I'm gonna have to try that tip. I actually think kid.
Speaker 2 (05:05):
Slushi.
Speaker 7 (05:06):
I'm not eating sushy. No, hey, my man, who eats
row fists? That's crazy. I just don't get it.
Speaker 3 (05:14):
Japanese jewels and they live a lot longer.
Speaker 2 (05:16):
Than we do. That's true, you know, it is true.
Speaker 7 (05:20):
And I definitely agree with the blue cheese. You know,
I worked I was when I was a kid. I
worked in McDonald's and they used to make salads and
I didn't know that blue cheese was a thing, and
I threw out a whole bag of blue cheese, thinking
it was moldy. Well, I actually threw out a couple
of bags, and I threw out the cheese. I thought
it was Yeah, I thought it was bad cheese. I
got in trouble because I didn't know what the heck
(05:41):
was blue cheese. So, but I cannot eat it. I
look at it and I'm like, why are you eating
moldy bread? Yeah, nope, nope.
Speaker 2 (05:49):
So most would say you're not addicted to blue cheese.
Speaker 7 (05:53):
Now, I'm not addicted to blue cheese. No, I can't
even listen to the song because I'm addicted.
Speaker 2 (05:57):
To blue cheese. I'm gonna take you out for sushi.
We're gonna get you to try. I think you like it,
like a California roll. CALIFORNI year roll.
Speaker 7 (06:08):
That's spicy, man, that's what That's what she eats. And
I watched to eat it. I'm like, that's not that's
not really sushi, but that that that has like the
artifice of grabbing it and walk cucumbers.
Speaker 2 (06:23):
It's so good.
Speaker 7 (06:24):
Yeah, grab is fire. I could do that, you know who?
Like I see it like what they call you know,
like they cut it off right off the raw fish,
and I was like, at that point, you should have
just bit the fish instead of putting it.
Speaker 2 (06:38):
Jules, you're the best Marabelle octopus. No, thanks, Hi, guys,
you ever had Friday? Familiar?
Speaker 7 (06:47):
Because I've met you guys before.
Speaker 2 (06:49):
Damn, Hey, you know what your face looks familiar because
I'm looking at you right now, I'm stalking Hell.
Speaker 7 (06:57):
Yeah, hi guys. One thing is octopus?
Speaker 3 (07:01):
Well, like, so does that until calamari or is it
like the full fledged octopus that they're serving in fastas?
Speaker 7 (07:09):
Yeah?
Speaker 5 (07:09):
So, my husband's Portuguese. They eat a lot of octopus
dishes and it's like you see the tentacles and everything.
I just cannot do it. I don't like, I can't
do it.
Speaker 4 (07:17):
Fish where like they leave the eyes in it and
you kind of pick it out yourself and eat.
Speaker 2 (07:21):
Huh.
Speaker 4 (07:22):
Yeah, what's that fish? It's cooked, but the eyes are
still there. I don't want my fish looking at me. Yeah,
I don't want none of that. Then, I like that
I don't need to look good.
Speaker 2 (07:34):
Flavor, Marabella, thank you, It is good flavor. The whole fish. Yeah,
the whole fish. When they do the whole fish and
the eyes.
Speaker 3 (07:42):
No, I don't need the
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