March 21, 2025 • 14 mins
At Kegs and Eggs we debuted our new segment "Sky's Wheel of Food." She thought it was a one time thing but we made sure to bring it back! This is Sky's Wheel of Food
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Something went down. It was a little bit of a
surprise the sky at Kegs and Eggs last Friday. She
was a little shot, stunned, a little shocked that that happened.
But uh, Sky, this is where we're at now, this
is your new life. I mean it's exciting. I save
your thoughts for one second. It is time for our
new show, new segment called Skies Wheel of Food. Down.
(00:27):
It's time for Skies Wheel of Food.
Speaker 2 (00:32):
It's like nervous flash excited. I don't know which way
this is going to go.
Speaker 1 (00:36):
We spend the wheel wherever it lands. Sky Guys Wheel
of Food. I mean, you had a whole in it's
a new segment.
Speaker 3 (00:50):
What do you think ivy?
Speaker 1 (00:52):
Okay, so this is going to happen every Friday. Okay,
So here's what happened. We were this new year. We
were like, okay, here's the thing. We're gonna do a
couple of things. Number one, we are going to try
and break a world record with the show is Challenged.
That was a massive fail. I had some fun trying
(01:12):
to do it, but it became very apparent we have
no chance and so like we weren't even coming close
now to some of these things, and then some of
the records are just too extravagant to do in a
ten minute radio segment. So we were just like, all right,
we're going to give up on that. All right. Fail.
Then we were like, well, I think we have to
get rid of Sky's Draft Through Surprise because we've ran
(01:36):
out of places to go. Honestly, we only have a
certain radius that we can be driving to and there
are only certain places that are open at eight o'clock,
seven o'clock in the morning.
Speaker 3 (01:45):
Yeah, oh, repeated the multiple time.
Speaker 1 (01:48):
Right, So we were like, all right, Sky, you're off
the hook.
Speaker 3 (01:51):
Oh my god.
Speaker 2 (01:52):
It was like, you know how I tried to win
the lottery for like two years, Like that was my
lottery winning moment.
Speaker 3 (02:00):
It felt so good. It was like, what did I
do right in life to get this?
Speaker 1 (02:05):
Well, after years of torture, it was finally open. There
was a pretty strong backlash from people of missing Drive
through Surprise that really wanted it back, and I was
just kind of like, well, we don't know what will
we do. We don't have any more places to go.
Speaker 3 (02:22):
I'm sorry.
Speaker 1 (02:23):
And mission accomplished. We tortured Sky and we figured out
she is a goof When it comes to eating food,
so it is what it is. But then something popped
up for us. We thought, you know what, I guess
we don't really have to go to a restaurant for
Sky to eat food. We can do Sky's Wheel of
(02:45):
Food where we put different food items on a menu,
spin it, and whatever it lands on, that's what Sky's
gotta eat. So it really accomplishes the goal again of
torturing Skies get you to enjoy that goal. That's so
that's what we tried out at Kegs and Eggs and
we put all different you know, sort of irish dishes
(03:05):
on there. You ended up eating like pickled cabbage, which
was wild. It actually tasted delicious. I tried a little bit.
Speaker 3 (03:12):
It was cheese.
Speaker 1 (03:15):
There was no cheese. It was cooked I think with
the corn beef, so it had like a very strong Yeah,
it was delicious, but whatever. So that was the debut
last week. But we're all drunk and couldn't really figure
out what was going on. So this is really the
true debut of how this is going to look and sound.
Speaker 2 (03:34):
See, I didn't think this was the plan on. I
was surprised at Kegs and Eggs. I was thrilled that
I was kind of partially blackout drunk by that point
because I drunk, I don't recall half the time I
was eating it, but didn't know that we were gonna
keep this.
Speaker 1 (03:51):
Delight so every Friday at this.
Speaker 3 (03:54):
Time, there used to be every.
Speaker 1 (03:56):
Other week Sky's Wheel of Food. I'm not a fan,
and so we are not going to be doing just
like an ingredient like oh, Sky's got it, eat an onion.
We're gonna have dishes on the wheel. So it could
be like Linguinian clams. No it can't, No, no, I can't.
Can It opens up the door to so many new
(04:17):
possibilities because like think about it. For for drive through,
it was like mostly breakfast items. Yeah, now we could
do anything. Yeah, and and Emily and I are taking
this so seriously that we're sort of preparing the dishes
and so yeah, yeah, so you're gonna get some good
I truly believe that we are going to change Sky's
(04:40):
taste buds, that you're going to try things that we
make and you go, you know what, I always thought
I hated Laguinian clams, but now that I'm eating it,
not bad? What are you?
Speaker 3 (04:49):
My husband?
Speaker 1 (04:50):
I think that this is gonna.
Speaker 3 (04:51):
I've just never had it prepared, right, You've just never
had it prepared. Salmon eat some salmon.
Speaker 1 (04:58):
No one of Emily's specialties. Can I can tell you
she does. I can tell you it's on the wheel today.
Oh put Emily's meatloads. There's there's torture, and then there's
like come on, mat.
Speaker 3 (05:10):
That really stament clams.
Speaker 1 (05:14):
These are the things that are on the wheel.
Speaker 3 (05:16):
I'm not into this wheel, I know, I know. Can
we have like rice bagel?
Speaker 1 (05:22):
We're not doing the prat diet. We already know what you.
Speaker 3 (05:26):
So good.
Speaker 1 (05:26):
Here we go. Let's spin the wheel and see what
it lands on. First, here we go, spin it. Hands
are sweating sky the first one that this will sound
so normal to most people. Most people have had this.
(05:47):
But there's one key problem with this. It has landed
on Oh yum, capraise salad so caprazy. You don't know
what is is that?
Speaker 2 (06:00):
Like?
Speaker 1 (06:01):
No, it's different. Capraize is very simple. It's like three ingredients.
It is your favorite mozarell basil.
Speaker 3 (06:11):
Okay, I like basil and tomato. Wait, where's a nice
slice of tomato?
Speaker 2 (06:17):
Yes?
Speaker 1 (06:17):
Not thin?
Speaker 2 (06:18):
Yes, And that's the it's a salad that's how it is.
Speaker 1 (06:23):
That's what it is called. It's an appetizer, it is. Yeah,
it's those three things that are put together.
Speaker 3 (06:32):
A little stack or something.
Speaker 1 (06:35):
Yeah, depends how the chef prepares it, which I am
the chef today with the because I'm.
Speaker 3 (06:39):
Italian, you get to be today I made.
Speaker 1 (06:43):
You're gonna love my capras because you know I bought
really good mozarell. Yeah. I didn't buy the cheapo stuff.
I bought like really good stuff. And the way the
chef has prepared it, this evening olive oil on there,
salt pepper, and then a nice balsama place and you
need know if I need it fresh fresh basil. This
(07:10):
is his top notches again. Okay, it's like you've walked
into a five star Italian restaurant. Wow, yeah, that's how.
Speaker 3 (07:16):
That's how seriously I've taken this and I order mine
with the tomato.
Speaker 1 (07:18):
Please that you have to enjoy it all together.
Speaker 3 (07:24):
But I don't want to. I hate tomato.
Speaker 1 (07:25):
I believe, shut up. You are gonna like this so much.
You're gonna be like, you know what, Maybe I've been
wrong about tomatoes my whole life.
Speaker 3 (07:32):
Okay, Grandpa, my grandpa.
Speaker 2 (07:33):
I don't I think because there's stuff, there's flavors that
make the tomato better.
Speaker 3 (07:36):
It's gonna Yeah.
Speaker 2 (07:39):
My Italian grandfather would go through this with me, and
he would make me watch him pick a tomato out
of the garden fresh and then slice it and then
say you gotta have a bite.
Speaker 1 (07:50):
It was a squeazy Vito Corle seriously.
Speaker 3 (07:52):
Like seriously yeah, and.
Speaker 1 (07:54):
He ran around and sat on his knee.
Speaker 2 (07:57):
So you guys, I've tried tomatoes multiple and I don't know.
Speaker 1 (08:01):
This is the time. This is the time.
Speaker 3 (08:04):
Excited because get excited. Yeah, this is everything I hate.
Speaker 1 (08:10):
Present her with the cares and then we're gonna need
probably a fork. You're preparing the bite, so I I
I would like, as the chef, would like you to
eat it all in one bite, but I know you
have a very tiny mouth and teeth, so you're probably
gonna have to cut it in half.
Speaker 2 (08:30):
Perfect.
Speaker 3 (08:31):
Why is the tomato slice so thick?
Speaker 1 (08:34):
This is how you eat cares.
Speaker 3 (08:35):
I don't care for that.
Speaker 1 (08:36):
Yeah, make sure everything's in it.
Speaker 3 (08:39):
That balsamic is very brown.
Speaker 1 (08:42):
You don't like bosmic, don't it's a glade. It's not
just it's not just you know, it's the best part
I agree thor I'm gonna I'm gonna give you a
piece of this tooth.
Speaker 3 (08:50):
Or why is she looking at them?
Speaker 1 (08:55):
Well, I know, I know in her head what's going on. Well,
it's about you eat with your eyes like presentation. Behind
the scenes, what happened? I had my chef Emily cut
the tomato, and and and so then she starts to
arrange it them. I go, hey, I tell you, I'm
the chef.
Speaker 3 (09:17):
All I did.
Speaker 1 (09:20):
Undred percent. I had a vision for my dish. What
you were doing was too many cooks in the kitchen.
It really was. I kicked her out of my kitchen. Sorry,
he did so, capress. Will this be the first time
you've ever had What do you think, dummy, I'm the chef.
Speaker 3 (09:41):
I'm sorry.
Speaker 1 (09:42):
I think you're gonna like it.
Speaker 3 (09:44):
I think you you know?
Speaker 1 (09:46):
If you don't, you know? If you don't, what do
you do? Chew swallow? That's how you get it down,
ladies and gentlemen.
Speaker 2 (09:57):
The amount of tomato in the spy is on an
insane level, because I've had tomatoes and drive through surprise before,
but they're normally like little pieces cut up part.
Speaker 1 (10:10):
Of the dish.
Speaker 2 (10:11):
I don't know if I've ever in my life consumed
this much tomato, and.
Speaker 1 (10:15):
One that's part of the problem. You need to enjoy
it properly. But as you're about the.
Speaker 2 (10:20):
Texture, the seeds, the do you eat grapes ew ew?
Speaker 1 (10:26):
Yeah, what's the difference?
Speaker 3 (10:27):
They're not my favorite. I'd go seedless. I have to go.
I won't eat like a seedy grape.
Speaker 1 (10:31):
Okay, but you're you know that there's a difference between
grape seeds and tomato seeds.
Speaker 3 (10:36):
I don't like seeds.
Speaker 1 (10:36):
Okay. Who eats tomatoes and goes? Oh god, all the
seeds you don't know?
Speaker 3 (10:42):
They're not there's a picture to texture.
Speaker 1 (10:47):
Here we go, ladies and gentlemen, for Sky's wheel of food.
She is about to eat capree for the first time.
Can you get it together?
Speaker 2 (10:56):
I need to move my water closer and a napkin
it out.
Speaker 1 (11:01):
You gotta chew, chew cheese. You're you want? You want that?
Speaker 3 (11:08):
I want thee do I?
Speaker 1 (11:10):
Well, that's all you're gonna taste really, Mostly the basil
is very strong, fresh fresh basil. Of course, I put
a little S and P on there, of course she did. Yeah, well,
that was the one thing I didn't do anyway, here
we go Sky for the first time ever. She can
you not freak out? Can you enjoy it? Savor the flavor,
(11:31):
and then you know, see if you like it.
Speaker 3 (11:34):
I'm gonna try my best to not freak out. Okay,
this is fine, this is normal.
Speaker 1 (11:39):
It's delicious. Ass This is.
Speaker 2 (11:40):
Good for my body, well except for the whole cheese part,
which my cluster.
Speaker 3 (11:46):
Through the roof.
Speaker 1 (11:46):
Here we go, ladies and gentlemen, Sky and caprece this
Skuy's will food in three? Two? One? Down the hat?
Oh my god? Why did she? I don't know right before? Okay,
what an idiot? What an idiot? Chew it together? That's
(12:07):
what makes it good? Okay, yes, yes, no, there's no way.
There's no way.
Speaker 3 (12:14):
I would have already swallowed it by now.
Speaker 1 (12:15):
Yeah. Well, I mean it's so good. What is the problem? Okay,
I can't stand come on like, it's so child it's
so childish. What is the issue. Why is she still chewing?
I don't know, she barely has any issues.
Speaker 3 (12:31):
I'm missing two teeth?
Speaker 1 (12:33):
What was the problem?
Speaker 2 (12:35):
No?
Speaker 1 (12:35):
Oh god, good, no, oh God, tell me how much
you love tomato? Now? Stop it? What is wrong?
Speaker 3 (12:44):
Okay? What's wrong? Number one balsamic on my pants.
Speaker 1 (12:48):
Well that was your fault. I have what you screamed
and then like jammed it in your mouth.
Speaker 3 (12:55):
You didn't just put it in your mouth right, like a.
Speaker 1 (12:57):
Normal human, like a Saturday night with her and her.
Speaker 3 (13:03):
Okay, shut up, I'll give you this.
Speaker 1 (13:07):
Here we go, guys.
Speaker 2 (13:09):
The basil and the mozzarella and the balsamic.
Speaker 3 (13:17):
Those flavors were really good popped. But then the tomato
moved in, the tomato.
Speaker 2 (13:26):
And it it dominated, it dominated.
Speaker 3 (13:29):
The balsamic was gone.
Speaker 2 (13:31):
My delightful basil was gone, and all I could taste
and focus on was the the rind of the tomato,
my poor lack of.
Speaker 3 (13:40):
Teeth, the skin of the tomato.
Speaker 2 (13:45):
It may as well been a rind, because as you saw,
it took me an hour to chew through it.
Speaker 1 (13:51):
An hour.
Speaker 2 (13:52):
Did not enjoy that flavor, did not enjoy that texture.
Speaker 3 (13:57):
But if I could do the cheese, the basil, and
the balsama, I beat that.
Speaker 1 (14:01):
The tomato is kind of the key.
Speaker 3 (14:03):
Well, it's.
Speaker 1 (14:05):
Just cheese at that point.
Speaker 3 (14:08):
That's not a dish, all right.
Speaker 1 (14:09):
So I didn't convince you to like tomato. I don't care.
Sky's wheel of food is the stack and and it
is happening
Something went down. It was a little bit of a
surprise the sky at Kegs and Eggs last Friday. She
was a little shot, stunned, a little shocked that that happened.
But uh, Sky, this is where we're at now, this
is your new life. I mean it's exciting. I save
your thoughts for one second. It is time for our
new show, new segment called Skies Wheel of Food. Down.
(00:27):
It's time for Skies Wheel of Food.
Speaker 2 (00:32):
It's like nervous flash excited. I don't know which way
this is going to go.
Speaker 1 (00:36):
We spend the wheel wherever it lands. Sky Guys Wheel
of Food. I mean, you had a whole in it's
a new segment.
Speaker 3 (00:50):
What do you think ivy?
Speaker 1 (00:52):
Okay, so this is going to happen every Friday. Okay,
So here's what happened. We were this new year. We
were like, okay, here's the thing. We're gonna do a
couple of things. Number one, we are going to try
and break a world record with the show is Challenged.
That was a massive fail. I had some fun trying
(01:12):
to do it, but it became very apparent we have
no chance and so like we weren't even coming close
now to some of these things, and then some of
the records are just too extravagant to do in a
ten minute radio segment. So we were just like, all right,
we're going to give up on that. All right. Fail.
Then we were like, well, I think we have to
get rid of Sky's Draft Through Surprise because we've ran
(01:36):
out of places to go. Honestly, we only have a
certain radius that we can be driving to and there
are only certain places that are open at eight o'clock,
seven o'clock in the morning.
Speaker 3 (01:45):
Yeah, oh, repeated the multiple time.
Speaker 1 (01:48):
Right, So we were like, all right, Sky, you're off
the hook.
Speaker 3 (01:51):
Oh my god.
Speaker 2 (01:52):
It was like, you know how I tried to win
the lottery for like two years, Like that was my
lottery winning moment.
Speaker 3 (02:00):
It felt so good. It was like, what did I
do right in life to get this?
Speaker 1 (02:05):
Well, after years of torture, it was finally open. There
was a pretty strong backlash from people of missing Drive
through Surprise that really wanted it back, and I was
just kind of like, well, we don't know what will
we do. We don't have any more places to go.
Speaker 3 (02:22):
I'm sorry.
Speaker 1 (02:23):
And mission accomplished. We tortured Sky and we figured out
she is a goof When it comes to eating food,
so it is what it is. But then something popped
up for us. We thought, you know what, I guess
we don't really have to go to a restaurant for
Sky to eat food. We can do Sky's Wheel of
(02:45):
Food where we put different food items on a menu,
spin it, and whatever it lands on, that's what Sky's
gotta eat. So it really accomplishes the goal again of
torturing Skies get you to enjoy that goal. That's so
that's what we tried out at Kegs and Eggs and
we put all different you know, sort of irish dishes
(03:05):
on there. You ended up eating like pickled cabbage, which
was wild. It actually tasted delicious. I tried a little bit.
Speaker 3 (03:12):
It was cheese.
Speaker 1 (03:15):
There was no cheese. It was cooked I think with
the corn beef, so it had like a very strong Yeah,
it was delicious, but whatever. So that was the debut
last week. But we're all drunk and couldn't really figure
out what was going on. So this is really the
true debut of how this is going to look and sound.
Speaker 2 (03:34):
See, I didn't think this was the plan on. I
was surprised at Kegs and Eggs. I was thrilled that
I was kind of partially blackout drunk by that point
because I drunk, I don't recall half the time I
was eating it, but didn't know that we were gonna
keep this.
Speaker 1 (03:51):
Delight so every Friday at this.
Speaker 3 (03:54):
Time, there used to be every.
Speaker 1 (03:56):
Other week Sky's Wheel of Food. I'm not a fan,
and so we are not going to be doing just
like an ingredient like oh, Sky's got it, eat an onion.
We're gonna have dishes on the wheel. So it could
be like Linguinian clams. No it can't, No, no, I can't.
Can It opens up the door to so many new
(04:17):
possibilities because like think about it. For for drive through,
it was like mostly breakfast items. Yeah, now we could
do anything. Yeah, and and Emily and I are taking
this so seriously that we're sort of preparing the dishes
and so yeah, yeah, so you're gonna get some good
I truly believe that we are going to change Sky's
(04:40):
taste buds, that you're going to try things that we
make and you go, you know what, I always thought
I hated Laguinian clams, but now that I'm eating it,
not bad? What are you?
Speaker 3 (04:49):
My husband?
Speaker 1 (04:50):
I think that this is gonna.
Speaker 3 (04:51):
I've just never had it prepared, right, You've just never
had it prepared. Salmon eat some salmon.
Speaker 1 (04:58):
No one of Emily's specialties. Can I can tell you
she does. I can tell you it's on the wheel today.
Oh put Emily's meatloads. There's there's torture, and then there's
like come on, mat.
Speaker 3 (05:10):
That really stament clams.
Speaker 1 (05:14):
These are the things that are on the wheel.
Speaker 3 (05:16):
I'm not into this wheel, I know, I know. Can
we have like rice bagel?
Speaker 1 (05:22):
We're not doing the prat diet. We already know what you.
Speaker 3 (05:26):
So good.
Speaker 1 (05:26):
Here we go. Let's spin the wheel and see what
it lands on. First, here we go, spin it. Hands
are sweating sky the first one that this will sound
so normal to most people. Most people have had this.
(05:47):
But there's one key problem with this. It has landed
on Oh yum, capraise salad so caprazy. You don't know
what is is that?
Speaker 2 (06:00):
Like?
Speaker 1 (06:01):
No, it's different. Capraize is very simple. It's like three ingredients.
It is your favorite mozarell basil.
Speaker 3 (06:11):
Okay, I like basil and tomato. Wait, where's a nice
slice of tomato?
Speaker 2 (06:17):
Yes?
Speaker 1 (06:17):
Not thin?
Speaker 2 (06:18):
Yes, And that's the it's a salad that's how it is.
Speaker 1 (06:23):
That's what it is called. It's an appetizer, it is. Yeah,
it's those three things that are put together.
Speaker 3 (06:32):
A little stack or something.
Speaker 1 (06:35):
Yeah, depends how the chef prepares it, which I am
the chef today with the because I'm.
Speaker 3 (06:39):
Italian, you get to be today I made.
Speaker 1 (06:43):
You're gonna love my capras because you know I bought
really good mozarell. Yeah. I didn't buy the cheapo stuff.
I bought like really good stuff. And the way the
chef has prepared it, this evening olive oil on there,
salt pepper, and then a nice balsama place and you
need know if I need it fresh fresh basil. This
(07:10):
is his top notches again. Okay, it's like you've walked
into a five star Italian restaurant. Wow, yeah, that's how.
Speaker 3 (07:16):
That's how seriously I've taken this and I order mine
with the tomato.
Speaker 1 (07:18):
Please that you have to enjoy it all together.
Speaker 3 (07:24):
But I don't want to. I hate tomato.
Speaker 1 (07:25):
I believe, shut up. You are gonna like this so much.
You're gonna be like, you know what, Maybe I've been
wrong about tomatoes my whole life.
Speaker 3 (07:32):
Okay, Grandpa, my grandpa.
Speaker 2 (07:33):
I don't I think because there's stuff, there's flavors that
make the tomato better.
Speaker 3 (07:36):
It's gonna Yeah.
Speaker 2 (07:39):
My Italian grandfather would go through this with me, and
he would make me watch him pick a tomato out
of the garden fresh and then slice it and then
say you gotta have a bite.
Speaker 1 (07:50):
It was a squeazy Vito Corle seriously.
Speaker 3 (07:52):
Like seriously yeah, and.
Speaker 1 (07:54):
He ran around and sat on his knee.
Speaker 2 (07:57):
So you guys, I've tried tomatoes multiple and I don't know.
Speaker 1 (08:01):
This is the time. This is the time.
Speaker 3 (08:04):
Excited because get excited. Yeah, this is everything I hate.
Speaker 1 (08:10):
Present her with the cares and then we're gonna need
probably a fork. You're preparing the bite, so I I
I would like, as the chef, would like you to
eat it all in one bite, but I know you
have a very tiny mouth and teeth, so you're probably
gonna have to cut it in half.
Speaker 2 (08:30):
Perfect.
Speaker 3 (08:31):
Why is the tomato slice so thick?
Speaker 1 (08:34):
This is how you eat cares.
Speaker 3 (08:35):
I don't care for that.
Speaker 1 (08:36):
Yeah, make sure everything's in it.
Speaker 3 (08:39):
That balsamic is very brown.
Speaker 1 (08:42):
You don't like bosmic, don't it's a glade. It's not
just it's not just you know, it's the best part
I agree thor I'm gonna I'm gonna give you a
piece of this tooth.
Speaker 3 (08:50):
Or why is she looking at them?
Speaker 1 (08:55):
Well, I know, I know in her head what's going on. Well,
it's about you eat with your eyes like presentation. Behind
the scenes, what happened? I had my chef Emily cut
the tomato, and and and so then she starts to
arrange it them. I go, hey, I tell you, I'm
the chef.
Speaker 3 (09:17):
All I did.
Speaker 1 (09:20):
Undred percent. I had a vision for my dish. What
you were doing was too many cooks in the kitchen.
It really was. I kicked her out of my kitchen. Sorry,
he did so, capress. Will this be the first time
you've ever had What do you think, dummy, I'm the chef.
Speaker 3 (09:41):
I'm sorry.
Speaker 1 (09:42):
I think you're gonna like it.
Speaker 3 (09:44):
I think you you know?
Speaker 1 (09:46):
If you don't, you know? If you don't, what do
you do? Chew swallow? That's how you get it down,
ladies and gentlemen.
Speaker 2 (09:57):
The amount of tomato in the spy is on an
insane level, because I've had tomatoes and drive through surprise before,
but they're normally like little pieces cut up part.
Speaker 1 (10:10):
Of the dish.
Speaker 2 (10:11):
I don't know if I've ever in my life consumed
this much tomato, and.
Speaker 1 (10:15):
One that's part of the problem. You need to enjoy
it properly. But as you're about the.
Speaker 2 (10:20):
Texture, the seeds, the do you eat grapes ew ew?
Speaker 1 (10:26):
Yeah, what's the difference?
Speaker 3 (10:27):
They're not my favorite. I'd go seedless. I have to go.
I won't eat like a seedy grape.
Speaker 1 (10:31):
Okay, but you're you know that there's a difference between
grape seeds and tomato seeds.
Speaker 3 (10:36):
I don't like seeds.
Speaker 1 (10:36):
Okay. Who eats tomatoes and goes? Oh god, all the
seeds you don't know?
Speaker 3 (10:42):
They're not there's a picture to texture.
Speaker 1 (10:47):
Here we go, ladies and gentlemen, for Sky's wheel of food.
She is about to eat capree for the first time.
Can you get it together?
Speaker 2 (10:56):
I need to move my water closer and a napkin
it out.
Speaker 1 (11:01):
You gotta chew, chew cheese. You're you want? You want that?
Speaker 3 (11:08):
I want thee do I?
Speaker 1 (11:10):
Well, that's all you're gonna taste really, Mostly the basil
is very strong, fresh fresh basil. Of course, I put
a little S and P on there, of course she did. Yeah, well,
that was the one thing I didn't do anyway, here
we go Sky for the first time ever. She can
you not freak out? Can you enjoy it? Savor the flavor,
(11:31):
and then you know, see if you like it.
Speaker 3 (11:34):
I'm gonna try my best to not freak out. Okay,
this is fine, this is normal.
Speaker 1 (11:39):
It's delicious. Ass This is.
Speaker 2 (11:40):
Good for my body, well except for the whole cheese part,
which my cluster.
Speaker 3 (11:46):
Through the roof.
Speaker 1 (11:46):
Here we go, ladies and gentlemen, Sky and caprece this
Skuy's will food in three? Two? One? Down the hat?
Oh my god? Why did she? I don't know right before? Okay,
what an idiot? What an idiot? Chew it together? That's
(12:07):
what makes it good? Okay, yes, yes, no, there's no way.
There's no way.
Speaker 3 (12:14):
I would have already swallowed it by now.
Speaker 1 (12:15):
Yeah. Well, I mean it's so good. What is the problem? Okay,
I can't stand come on like, it's so child it's
so childish. What is the issue. Why is she still chewing?
I don't know, she barely has any issues.
Speaker 3 (12:31):
I'm missing two teeth?
Speaker 1 (12:33):
What was the problem?
Speaker 2 (12:35):
No?
Speaker 1 (12:35):
Oh god, good, no, oh God, tell me how much
you love tomato? Now? Stop it? What is wrong?
Speaker 3 (12:44):
Okay? What's wrong? Number one balsamic on my pants.
Speaker 1 (12:48):
Well that was your fault. I have what you screamed
and then like jammed it in your mouth.
Speaker 3 (12:55):
You didn't just put it in your mouth right, like a.
Speaker 1 (12:57):
Normal human, like a Saturday night with her and her.
Speaker 3 (13:03):
Okay, shut up, I'll give you this.
Speaker 1 (13:07):
Here we go, guys.
Speaker 2 (13:09):
The basil and the mozzarella and the balsamic.
Speaker 3 (13:17):
Those flavors were really good popped. But then the tomato
moved in, the tomato.
Speaker 2 (13:26):
And it it dominated, it dominated.
Speaker 3 (13:29):
The balsamic was gone.
Speaker 2 (13:31):
My delightful basil was gone, and all I could taste
and focus on was the the rind of the tomato,
my poor lack of.
Speaker 3 (13:40):
Teeth, the skin of the tomato.
Speaker 2 (13:45):
It may as well been a rind, because as you saw,
it took me an hour to chew through it.
Speaker 1 (13:51):
An hour.
Speaker 2 (13:52):
Did not enjoy that flavor, did not enjoy that texture.
Speaker 3 (13:57):
But if I could do the cheese, the basil, and
the balsama, I beat that.
Speaker 1 (14:01):
The tomato is kind of the key.
Speaker 3 (14:03):
Well, it's.
Speaker 1 (14:05):
Just cheese at that point.
Speaker 3 (14:08):
That's not a dish, all right.
Speaker 1 (14:09):
So I didn't convince you to like tomato. I don't care.
Sky's wheel of food is the stack and and it
is happening
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