Chimmelier with John Early, Claudia O'Doherty, and Pat Regan

Summary

Doughboys: "Chimmelier" with John Early, Claudia O'Doherty, and Pat Regan

Date: July 16, 2026
Theme: Korean Fried Chicken, Friendship, and the Chain Restaurant Experience—plus lots of movie and lifestyle detours with the funny cast of “Maddie’s Secret”

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Episode Overview

On this episode of Doughboys, hosts Nick “Wiger” Tigerweiger and Mike “Spoonman” Mitchell welcome a "murderer's row" of comedy guests: John Early, Claudia O’Doherty, and first-timer Pat Regan—key cast from the new film Maddie’s Secret. The crew assemble to review the rising LA Korean fried chicken chain "Chimmelier," explore the evolution of Korean American food, and meander through subjects ranging from hair loss and skin rituals to movie-crushes and the AI-ification of pop culture. The tone is loose, irreverent, self-deprecating, and full of callbacks.

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Key Discussion Points & Insights

1. The Rise of Korean Fried Chicken and Chimmelier

• Opening History (00:15):
  Nick gives a rich, contextual intro about the origins of Korean fried chicken (KFC), its ties to American intervention in Korea, and its migration back to LA’s Koreatown as both a sign of culinary fusion and gentrification.

  • Quote (Nick, 01:50): “This craveable, crispy chicken showed one upside to America’s modern, less overt colonialism ... with Korean fried chicken outlets clustering in neighborhoods like LA’s Koreatown.”

• On Chimmelier (57:05):
  The chain “Chimmelier” (chicken + sommelier) started as a pandemic pop-up and now has brick-and-mortar locations—including one in Berkeley. It leans into pairing fried chicken with diverse sauces and a trendy food truck presence.

  • Quote (John Early, 57:11): "How fun is that? ... Like a guy sommelier for chickens!"

2. Meet the Guests: Maddie’s Secret & the Movie Plug

• Conversation is lively, with frequent jokes about guest job titles, awkward intros, and a running gag about not having seen each other's work.
• Movie Plug (10:39–15:19):
  Cast members discuss Maddie’s Secret—marketing to straights and gays, its cross-demographic appeal, and how the team sees themselves as ambassadors for “straight guy outreach.”
  • Quote (Patrick Regan, 13:43): “It’s for the girls, for the gays—which is so unfair, it sucks ... but guys would be surprised by how much of a movie movie it is.”
  • Quote (Nick, 14:11, joking): “As a straight man—it was a movie.”

3. Food, Body, and Self-Care Riffs

• Skin & Hair Rituals (16:04–29:47):
  Pat raises questions about oily skin, leading to a hilarious stream on skincare routines, fears of showers (It, 1990’s Tim Curry), Mitch’s PRP hair treatments, and Turkey as the “mecca” for affordable hair transplants.

  • Quote (Amelie, 26:31): "Oh my god, you just want to go to Turkey."
  • Quote (John Early, 29:05, supportively): “If it’s a thing you want for yourself ... usually it improves their quality of life.”

• Hygiene Myths (18:18+):
  Claudia reveals she doesn't use deodorant, and recounts a year avoiding showers after watching “It.” Leads to playful analysis of how our bodies adapt to our habits.

4. Restaurant & Foodie Culture among the Cast

• They debate “foodie” as a label and discuss their LA foodie journeys, especially as it relates to lifting and bulking (“Pat’s bulking coaches”).
  • Quote (Pat, 34:38): “It was a big responsibility to be Pat’s bulking coaches. I think we still are your bulking coaches...”

5. AI, Sports, and Pop-Culture Tangents

• AI Video Trends (36:21–38:45): The crew skewers viral AI-made fruit and celebrity videos, lamenting algorithmic sameness and “hyper-optimization.”
• Sports Credentials (39:09–44:47): The panel reveal surprising backgrounds in NCAA track, rowing, and general fitness, leading to matchmaking for a long-lost gay rowing teammate.

6. Food Movies and Movie Snacks

• Entire ensemble veers into favorite food-related films and comedic movie-snack hypotheticals.
  • Classic food films cited: Chocolat, Chef, Big Night
  • Quote (Patrick Regan, 73:47): “Chocolat — and I thought it was...the best movie ever made.”
  • Meta moment (92:44): “Another Pasta Girls movie...”

7. The Meal: Chimmelier Review

• Ordering Chaos & Food Breakdown (77:34–118:37):
  They recount ordering nearly all Chimmelier’s menu: 6 styles of wings, chicken thighs, burger, shrimp toast, cheese corn, rice cakes, fried rice, and more.
• Key Assessments:
  • The wings were crunchy, but many sauces blended together (“Do we need 8 sauces?”).
  • The “bulldak” wings extremely spicy.
    • Quote (John, 100:52): “Bulldak was hot as fuck. ...I’m, I’m feeling the burn here.”
  • Sides were praised, especially shrimp toast and fried rice in a ramen cup.
    • Quote (John, 116:23): “Got to give Claudia credit for showmanship in terms of presenting that [fried rice].”
  • Cheese corn: mixed reviews; mostly too cheesy, not enough corn.
  • Pickled radish: loved as a palate cleanser between heavier items.

8. Personal Pet Peeves and Flavor Preferences

• Lemon/Lime in Savory Foods (112:28+):
  Amelie and Nick bond over disliking hot lemon on savory dishes, with Pat as a like-minded soul. Claudia notes artificial lime can taste “like detergent.”
• On Ranch and Mala Sauce (121:00+):
  • Consensus: ranch and mala/rose sauce were house favorites. Honey mustard and other classics less impactful.

9. Snack Segment: Snack or Whack—Exotic Oreos

• Oreo ID “Forever Springtime” cookies (Cherry Sakura and Strawberry Matcha): The panel universally pans these as “sunscreen” or “cough syrup” flavor disasters.
  • Quote (Claudia, 141:58): “This one tastes like sunscreen…Oreo is just doing too much.”

10. Fork Scores: Final Ratings for Chimmelier (129:09+)

• Pat Regan: 4 forks
• Amelie Marino: 4 forks (“rewarding variety… but lacked balance, wanted more greens”)
• Claudia O’Doherty: 3 forks (“Very rich, not my preferred meal, but honest scoring”)
• Nick & John: 4 forks each (well-executed, upper-tier fried chicken, but not best-ever)

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Memorable Quotes & Moments

• Nick (Host, 01:50): "This craveable, crispy chicken showed one upside to America’s modern, less overt colonialism..."
• Claudia (18:18): "I've never worn deodorant. Serious. And I don't smell."
• Amelie (26:31): "You just want to go to Turkey."
• Nick (57:11): "The chain is Chimmelier, which is a portmanteau of chicken, sommelier. How fun is that?"
• John (100:52): “Bulldak was hot as fuck … I’m, I’m feeling the burn here.”
• Pat (121:07): "Mala mala. ... I absolutely loved that sauce."
• Claudia (141:29): "This one tastes like sunscreen. ... Oreo is just doing too much."
• Amelie (142:58): "A big part of the plot. A really big part of the plot—and a glass of milk with lots of ice cubes in it. Why can't you have that at the movies?"

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Timestamps for Important Segments

• 00:15 – 02:16: Cultural history of KFC in LA Koreatown
• 10:39 – 15:19: Maddie’s Secret movie discussion & straight guy outreach
• 16:04 – 29:47: Skin, hair, hygiene, PRP, and Turkey hair transplant trends
• 36:21 – 38:45: Viral AI videos & the “hyper-optimization” critique
• 77:34 – 118:37: Chimmelier menu, food analysis, and flavor breakdowns
• 121:00 – 123:12: Favorite sauces segment
• 129:09 –137:42: Fork scores & summary judgments
• 139:05 – 142:37: “Snack or Whack” (Oreo ID segment, universal panning)

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Summary & Takeaways

Chimmelier is judged as a very solid, fun fried chicken chain—delivering on crunch, spice, and festive variety, even if sauce overload and richness leave some wanting balance. The comedic chemistry between the Doughboys hosts and their all-star guests turns a simple review into a sprawling, hilarious meditation on everything from gym lifts and track meets to the culinary perils of hot lemon.

The episode is essential listening for Doughboys fans: full of inside jokes, lateral segues, and the infectious, lived-in rapport between performers who clearly relish each other’s company—on mic, on screen, and around the Korean fried chicken table.

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Quick Reference: Chimmelier Review Scores

| Reviewer | Forks (0–5) | Notes | |---------------------|------------------|---------------------------------------------| | Pat Regan | 4 | High for a new chain; "recontextualizing" | | Amelie Marino | 4 | Variety, indulgent, lacked balance (“greens”) | | Claudia O’Doherty | 3 | Tasty but too rich; not her preference | | Nick Tigerweiger | 4 | Very good but not “best ever” | | John Early | 4 | Top tier among fried chicken chains |

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Notable recurring theme: “It’s for everyone.” (Ref. Maddie’s Secret, 12:53 and throughout)

Memorable moment: Claudia’s allergic reaction to sweat, AI fruit dramas, and the devastating critique of Oreo’s never-ending “limited edition” run.

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For more, see Doughboys on Patreon and listen wherever you get your podcasts—or catch the full cast of "Maddie’s Secret" at your local cinema... and maybe at your favorite fried chicken spot in Koreatown!

Transcript

[Nick Tigerweiger]

This is a Headgun Podcast. Want to watch this episode? Check it out on our YouTube channel by going to YouTube.com doughboysmedia in the

[John Early]

1930s, a wave of immigrants from the Korean Peninsula, fenced in by racist zoning laws, formed an ethnic enclave in Los Angeles called Koreatown. After the bifurcation that followed the Korean War, a war heavily affected by American intervention, another wave of immigrants continued to cluster in the area, ethnic discrimination having been legally, if not effectively prohibited. It had been that war that incited the cross cultural pollination that birthed a different sort of KFC Korean Fried Chicken, a byproduct of black American servicemen introducing the dish to their South Korean cohorts who altered the preparation and seasoning to fit local tastes. This craveable, crispy chicken showed one upside to America's modern, less overt colonialism. Once K Fried chicken reached critical mass in its home territory, it naturally expanded back into the States like a culinary Ouroboros, with Korean fried chicken outlets clustering in neighborhoods like LA's Koreatown. And in 2020, amidst the pandemic, a new Korean fried chicken concept focused on sandwiches opened as a pop up in K Town, named as a portmanteau of chicken in Sommelier. Today, with multiple locations in LA, plus one in the NorCal hippie hub of Berkeley, this emerging chain is hoping to endure in its now oversaturated sector. But as LA's newly expanded derail line, as promoted via cheeky official T shirts reading Ride the D, has made K Town the central spoke, connecting the city's affluent west side to its bustling downtown, this historically Korean neighborhood may see its identity erode due to gentrification and with Koreanized versions of American indulgences like fried chicken and corn dogs, inducting not just Angelenos but state ciders at large into the broader world of Korean cuisine. The cultural the question is, at what point will Korean American food too, follow the pattern of past diasporas and have its culinary identity absorbed as just American? This week on Doughboys Sommelier.

[Claudia Doherty]

Boys.

[John Early]

Welcome to Doughboys, the podcast about chain restaurants. I'm Nick Tigerweiger along with my co host John Early. My co host is Catman Crothers, the spoon man, Mike Mitchell. Catman Crothers I think it's like Scatman Crothers the actor, but oh, Catman.

[Nick Tigerweiger]

So this is kind of nice. That's nice.

[John Early]

Yeah, it's more of a toast than a roast. Hello Doughboys. I was smoking out on my porch and was talking, was taking what I thought was a Cute video of birds, but they ended up. I know. Mitch thinks that's hilarious, so I had to share. This was not planned, so I apologize for the talking.

[Patrick Regan]

Lol.

[John Early]

Was going to send to my friend. Love the pod and Amelia.

[Nick Tigerweiger]

Did he send the video to birds or.

[John Early]

No, thank you, Vicky. Vicki did not send the video of the birds. Yeah, so they [e-mail]. but our URL. That's very fitting for that as well.

[Nick Tigerweiger]

It is.

[Patrick Regan]

Yeah.

[Nick Tigerweiger]

We should just. Why didn't you send the video of the birds?

[John Early]

Yeah, Vicky, why didn't you send the video of the birds? It's fine. It is fine.

[Nick Tigerweiger]

Look, our. Our guests are. Are. I don't know what that noise was. It was an unhappy noise that one of our guests made.

[Amelie Marino]

I'm not unhappy. I'm over the moon. We.

[Patrick Regan]

She's walking on air.

[Nick Tigerweiger]

We have a murderer's row today. Wigs.

[John Early]

Sure do.

[Nick Tigerweiger]

A murderer's row. I. I said, hey. I said, we got a couple guests. And I said, what if we add a third guest? And you said, was it your idea?

[Claudia Doherty]

I was wondering whose idea it was.

[Patrick Regan]

We asked you.

[Nick Tigerweiger]

And then you said, hey, makes my job easier. And I agree. And I agree with you that the three guests we have here. Well, actually, one is actually being quite rude.

[Patrick Regan]

I know.

[Claudia Doherty]

No, I'm going straight on. Do not disturb. Like you don't even realize.

[Amelie Marino]

Okay, Paul, I'll do these the way

[Claudia Doherty]

I broke my neck. Going to do not disturb so quick is crazy.

[Nick Tigerweiger]

We're very excited to have one first, a couple repeat guests and one first time guest. But before that, today's my mom. My mom and dad's anniversary. My ghost dad. My dad has passed.

[John Early]

Yes.

[Nick Tigerweiger]

Not. Yeah, ghost.

[John Early]

So, yeah, rest in power. The Whammer.

[Nick Tigerweiger]

Thank you, Wise.

[Amelie Marino]

But ghosts are love anniversaries too, and

[Claudia Doherty]

I had a ghost on stage with me this past weekend.

[Amelie Marino]

Oh, yeah.

[Patrick Regan]

Wow. Wait, I had a ghost on stage

[Claudia Doherty]

with me this past weekend.

[John Early]

Wait, really?

[Claudia Doherty]

But are we in the podcast? Like, do you guys want to.

[Amelie Marino]

No, they haven't introduced.

[Claudia Doherty]

I know. No, you can talk.

[Amelie Marino]

No, but are you going to do it? And then he can get into it.

[Nick Tigerweiger]

All right, well, we can ask you, because why? Actually, my co host actually had another worldly experience.

[John Early]

Yeah, I don't want to really get it, but I'm a skeptic. But I did have a very. I almost used the word intimate. That's the wrong word to use. I had an encounter with a Beetlejuice apparition while I was in my living room.

[Claudia Doherty]

A sexual.

[John Early]

No, it's not. That's why I said. I said I should have used the word intimate. It was not erotic. Yeah, no, there's no contrary.

[Nick Tigerweiger]

I think it was a little bit like what happened to Daniel Freud and Ghostbusters. I think something like that went on.

[Claudia Doherty]

Eroticism can happen without touch. Sometimes it's. Sometimes it's a lack of touch that's creating that longing.

[Amelie Marino]

And often for women, it's what we hear, not what we see or feel.

[Claudia Doherty]

And if it was a woman ghost, then her brain was her most important sexual organ. Trust and believe.

[John Early]

It was a. It was a. What appeared to be a woman ghost story.

[Patrick Regan]

A girl.

[John Early]

It was like. Like a. A. Hold on, hold on.

[Claudia Doherty]

An underage woman? Yeah, it's a.

[John Early]

It's a diminutive. It was a diminutive female figure whose face was shrouded with some sort of red and white, like. Like robes. And then they were blocking the door.

[Claudia Doherty]

Wait,

[Patrick Regan]

happened in your waking life?

[John Early]

I. I woke. So this is the thing. I have sleep paralysis. So I've experienced sleep paralysis demons before. I did not. This was not a sleep paralysis situation

[Nick Tigerweiger]

because I was so mad. They're like, they're dumb in the comments. People were so mad.

[John Early]

What were they mad about?

[Nick Tigerweiger]

And isn't it funny?

[John Early]

Why are you reading comments that he

[Nick Tigerweiger]

maybe saw a ghost? I shouldn't read comments. I messed up.

[Claudia Doherty]

They're saying you're dumb, that you thought it wasn't sleep paralysis.

[John Early]

No, I mean. I mean, like, it might be sleep paralysis. I'm just saying, having experienced sleep paralysis dozens of times in my life, this was very different because I was not in a space that was like my home. I was in my actual home. I could tell. And I was fully mobile. Like I could move. Like when you sleep paralysis, you're just totally rigid. I don't even feel like I can breathe.

[Patrick Regan]

Yeah.

[John Early]

So it was very. It's a very different sensation now. That's it. I like. I agree with a skeptical case. What's most likely is there was some sort of trick of light or some sort of like, weird hallucination.

[Amelie Marino]

And it was Christmas Eve. Right.

[John Early]

It was Christmas Eve. And I had been quite a. Quite a miser in terms of my employees bonuses.

[Claudia Doherty]

Now, I know it wasn't intimate, but had she made a move, would you have gone with it?

[John Early]

I think I would. Well, again, we'd have to resolve the age thing, but I think I would.

[Nick Tigerweiger]

You got a mar. You got a ring on that finger, my man.

[John Early]

I know, but I think if she,

[Nick Tigerweiger]

like you think that it just Is fine if it's a ghost.

[John Early]

Tall pass. Totally.

[Claudia Doherty]

That'd be funny.

[Amelie Marino]

Well, because she could be very old, actually, because she. She may have died decades ago.

[Nick Tigerweiger]

Oh. Oh, wait. Hold on a second. We were talking about. Because it was a child ghost. It sounds.

[John Early]

No, it was not a child. It was a diminutive figure. I didn't see the face, and I couldn't tell how old they were.

[Patrick Regan]

Like Linda Hunt.

[John Early]

It could be like a small woman.

[Claudia Doherty]

If it was a Linda Hunt type, would you have hooked up with it?

[John Early]

I mean, I think if it started to naturally go there.

[Claudia Doherty]

Yeah.

[John Early]

And they were initiating. I feel like it'd just be along for the ride, Right?

[Nick Tigerweiger]

What if your lovely wife walked in, you were getting it off with a spirit on your couch. How would you feel?

[Claudia Doherty]

You don't know the arrangement.

[John Early]

Yeah, I don't think she'd bat an eye.

[Amelie Marino]

I'd be fine. You don't know. I don't know what's going on with people these days.

[Claudia Doherty]

Don't ever assume someone's arrangement.

[Nick Tigerweiger]

That's fair.

[John Early]

She's in there with her yoga teacher. Anyway, she's. She's doing all right.

[Nick Tigerweiger]

Is this a ghost?

[John Early]

I think so. Mitch, you have a drop to play.

[Nick Tigerweiger]

Sam, hit him with a drop. Sorry. I was trying to say. I was gonna say Emma. I was just that old rhyme. Give me a nickel, I'll tickle your pickle.

[John Early]

I do remember that.

[Nick Tigerweiger]

What disgusting. What disgusting time. Sucks that they have to hear this. I do remember that. Give me a pickle.

[John Early]

Tickle your pickle.

[Nick Tigerweiger]

I'll tickle your pickle. Disgusting. What disgusting times.

[John Early]

Sick.

[Nick Tigerweiger]

The 90s. Disgusting times a nickel.

[Patrick Regan]

At least a dime.

[John Early]

Pickle hanging out from under your shorts. Okay, where's the next step? This thing along.

[Amelie Marino]

Wow, this is long.

[Patrick Regan]

Did you make this?

[Claudia Doherty]

No.

[John Early]

Pickle your pickle.

[Nick Tigerweiger]

Who made it?

[Patrick Regan]

A fan.

[John Early]

I do remember.

[Nick Tigerweiger]

Hell, yeah. Disgusting. What disgusting time. Anyways, the pickles were good. Pickles were good. Yeah. Now there's nothing worse than having three funny people and then having them here. We're funny too, Nick. And I can be.

[John Early]

Speak for yourself.

[Nick Tigerweiger]

Hello, DK and Doe fam. Here's a drop I made a while back about tickling pickles. Hope you all enjoy and can't wait to see you in Charlotte this Thursday.

[John Early]

Well, Sam Rogich. Sam the man, as is your new nickname. I like Sam. I said Joe Gich. But we'll go with Sam the Man. Emma the mv. The MVP is. Is out again. You are. You're the guest engineer in her stead you played that drop. What was the runtime that? Some 56 seconds. Yeah, that was too. Way too long. It was 30 minute. It was for a limit.

[Nick Tigerweiger]

It was from no Beats current reigning drop off champion. I don't know.

[John Early]

Look, you don't get the liberty to do a longer drop.

[Nick Tigerweiger]

Embarrassing me in front of our funny. Y. You're. This is embarrassing. We can't have this happen.

[John Early]

I'm the one who picked out the long ass drop.

[Nick Tigerweiger]

I didn't pick it out.

[John Early]

Yeah, I know you did.

[Nick Tigerweiger]

It was Drop King's fault. Idiot.

[John Early]

Drop King, take it up with him. Also, you could. You could check it once in a while before the show starts.

[Nick Tigerweiger]

Let's introduce our guests, please.

[John Early]

This is a drop in roasted birdfuck.com. drops birdfuck.com. and you know, we have a lot of great guests on the Doughboys podcast. Well, today we have the talented, young

[Claudia Doherty]

and cast of Maddie Secret.

[Nick Tigerweiger]

What the hell? I thought it was the young and talented cast.

[Claudia Doherty]

No, it's always been the talented cast.

[Patrick Regan]

Okay.

[Amelie Marino]

Yeah. And in my head, it was the exciting and young cast.

[Nick Tigerweiger]

What?

[Claudia Doherty]

That's just not what it was supposed to be.

[John Early]

Do you want to try it again?

[Amelie Marino]

No.

[Nick Tigerweiger]

Okay, we can take it again.

[Patrick Regan]

No, no, no, no. I think it's okay.

[Claudia Doherty]

Yeah.

[John Early]

Okay, great. I think it's fun as a little messy.

[Nick Tigerweiger]

Yes.

[John Early]

Maddie's Secret, the new film in theaters now as of this episode's release. John Earley, Claudio Doherty, Patrick Regan. Thank you so much for being here.

[Amelie Marino]

We can't believe we're back.

[Nick Tigerweiger]

I know.

[Patrick Regan]

It's crazy to be back, so. And yet. And yet it's Pat's first time.

[Claudia Doherty]

And that's why I'm taking a back seat today.

[Nick Tigerweiger]

Pat said he's going to take a backseat today. You're too funny to take a backseat.

[John Early]

Yeah, you don't need to take a backseat.

[Claudia Doherty]

No, because I can feel. I bet I could feel the audiences being like, we wanted a John and Claudia classic. And then this person.

[Amelie Marino]

No, this is an exciting new tweet. And to promote the movie, it has to be as many members of the cast as possible.

[Patrick Regan]

No? Exactly.

[Claudia Doherty]

Yeah.

[John Early]

And hey, we don't have three, we have four. Because the spoon man joined in in that intro. You're part of the show as well.

[Nick Tigerweiger]

I'm in. Hey. He really is. I had a blast. I'm honored to be a part of it.

[Patrick Regan]

You know, I showed the movie in San Francisco, which is a classically gay city.

[Nick Tigerweiger]

Yes.

[Patrick Regan]

And afterwards, someone came up to me, was like, hey. He was like, it was so funny. Mike Mitchell's in it. And I was like, yeah. And he was like, are you gonna do Doughboys? Nothing about the movie. He just said it was funny.

[Nick Tigerweiger]

That sounds like one of our listeners.

[John Early]

Very much so.

[Nick Tigerweiger]

That's very embarrassing. You know who else saw it just last night? Amelia Marino.

[Amelie Marino]

Wow.

[Claudia Doherty]

Yeah.

[Amelie Marino]

I loved it so much.

[Patrick Regan]

Thank you.

[Amelie Marino]

Everyone crushed it. Everyone was funny. Great job. Congratulations.

[Patrick Regan]

Thank you.

[Amelie Marino]

That's so nice.

[Nick Tigerweiger]

Yeah. The only person I see it is Wags.

[John Early]

I know. It's a bomb. I haven't got a chance to see it yet.

[Claudia Doherty]

I'm very excited.

[Amelie Marino]

Like, all weekend, it was done in many theaters in Los Angeles.

[Claudia Doherty]

You had a really busy weekend.

[Amelie Marino]

Today's Tuesday. Monday.

[John Early]

I should have hung out.

[Nick Tigerweiger]

You hung out with Tim Kalpakis in Eva on Saturday night.

[John Early]

I did, but that was a planned hang.

[Patrick Regan]

You would think all of those people

[Amelie Marino]

would want to see Maddie's Secret, but

[Nick Tigerweiger]

instead they, you know, all actually did see Maddie's Secret. She told me that she saw and loved.

[John Early]

It was a very strong endorsement from Eva Anderson.

[Patrick Regan]

Thank God.

[Amelie Marino]

Well, this is an important straight guy outreach moment for the movie.

[Patrick Regan]

Yes. This is huge. It. Less people think. I mean, it's really for everyone. Sorry.

[Amelie Marino]

Yeah, no, it is for everyone, but everyone is already going to say it. Except for straight guys.

[Patrick Regan]

Right.

[Amelie Marino]

The data shows.

[Claudia Doherty]

Would you guys say you're data. What does your guys. Data show? Do you guys have mostly straight guy listeners?

[John Early]

I would say we have mostly male listeners.

[Nick Tigerweiger]

Yeah.

[John Early]

But I'm not sure what the split is. I mean, at live shows, it feels like it's like 60, 40, 70, 30. We definitely have a substantial.

[Nick Tigerweiger]

I'm not sure where the hosts land on the sexual spectrum.

[John Early]

I don't know. I honestly don't know.

[Nick Tigerweiger]

There is no. There's no break. There's no breakdown of.

[John Early]

Yeah. We don't have demographic data.

[Nick Tigerweiger]

There might be demographic data. There might be. Of whether.

[Claudia Doherty]

I'm sure Headgum knows who's gay and who's straight.

[John Early]

They do. Definitely.

[Patrick Regan]

100 pain. Can I just say that I do like. I do think, though, my movie, obviously, is being marketed as a gay movie or it's. It's for the girls, for the gays.

[Claudia Doherty]

Which is so unfair.

[Amelie Marino]

It's so unfair.

[Claudia Doherty]

It sucks.

[Nick Tigerweiger]

But.

[Patrick Regan]

No, but I do think that actually. Right. Mitch. That men would be surprised by how much of a movie movie it is.

[Nick Tigerweiger]

A thousand percent. You're going to go in there, you're going to laugh your ass off. Yeah. And yes, it's a. It is a movie. Yes.

[Amelie Marino]

Yeah.

[Nick Tigerweiger]

100%.

[Claudia Doherty]

So it was a movie. Movie. So you're saying movie. It's a movie.

[Patrick Regan]

Movie on air.

[Nick Tigerweiger]

As a straight man. It was a movie.

[Claudia Doherty]

Movie.

[Nick Tigerweiger]

As a straight man. It was a movie.

[Patrick Regan]

Movie. Thank you.

[Nick Tigerweiger]

And I. And there were a lot of. Yeah, A lot of straight people there. Who. It's for. It's for everyone.

[Patrick Regan]

It's for everyone.

[Amelie Marino]

It's for everyone.

[Claudia Doherty]

Are you getting this? Is you guys picking up this?

[John Early]

Because I can take it off.

[Claudia Doherty]

I think it's fine.

[Patrick Regan]

Okay.

[Amelie Marino]

Okay.

[Patrick Regan]

This is your.

[John Early]

This is for audio listeners.

[Patrick Regan]

This is your.

[John Early]

Your bracelet, which is lovely.

[Amelie Marino]

Are y' all picking up on that?

[Nick Tigerweiger]

Because I'm happy to take it off.

[Claudia Doherty]

I think it's could add texture and give the listener a sense of place.

[Amelie Marino]

No, totally. Place near.

[Claudia Doherty]

I'm a place where a bracelet is.

[Nick Tigerweiger]

All three of you are so funny in the movie.

[Amelie Marino]

Oh, Mix, you're funny, too. Don't be like that.

[Nick Tigerweiger]

Now.

[Amelie Marino]

You denigrate yourself.

[Nick Tigerweiger]

You know what Amelia told me that I got a pop. That's what she said.

[Amelie Marino]

He got a pop of laugh.

[Patrick Regan]

A pop of laugh.

[Amelie Marino]

Of course he did.

[Claudia Doherty]

You always do.

[Patrick Regan]

I'm not going to.

[Nick Tigerweiger]

What do you mean, a pop of laughter?

[Patrick Regan]

I just didn't know what that meant.

[Nick Tigerweiger]

You thought it was surprise or gasping.

[Patrick Regan]

Yeah.

[John Early]

A rapturous reception. People are very excited.

[Patrick Regan]

Yeah.

[Nick Tigerweiger]

And. And I. I. It's. It's such a. It's such a. Such a funny movie. And it's great that it's in theaters. Go see it in the movie theater with other people.

[Patrick Regan]

Thank you.

[Amelie Marino]

That's really the way to do it.

[Nick Tigerweiger]

That's the way to do it.

[Amelie Marino]

And take an opportunity to leave your home. And it's a nice opportunity.

[Patrick Regan]

Yes.

[John Early]

I'm gonna be doing it. I'll be. I'm seeing this movie. I'm seeing this bad boy in a theater.

[Patrick Regan]

So it really is non committal for me.

[John Early]

I'm 100.

[Nick Tigerweiger]

I'm gonna see mo to see it in the. I'm going to go see it in the theater.

[John Early]

I'm going to see the theater. Absolutely am. Well, you want me give you a specific day and time?

[Nick Tigerweiger]

Yeah, why not?

[John Early]

I'll commit to a screening. I'll go this weekend.

[Nick Tigerweiger]

All right.

[John Early]

You know, give me, like, give me my phone.

[Claudia Doherty]

And then listeners, too, can buy tickets right now.

[Amelie Marino]

No, Exactly.

[Patrick Regan]

If they want to see you stop

[Amelie Marino]

listening to the podcast now. Go and book your ticket.

[Patrick Regan]

Yeah.

[Amelie Marino]

Wait, when does this come out?

[Nick Tigerweiger]

We. We don't know yet.

[Patrick Regan]

Yeah.

[Amelie Marino]

Oh, interesting. Am I not so weird?

[Patrick Regan]

Can I ask a Question that I wanted to ask earlier. The oiliness in your skin.

[Nick Tigerweiger]

Yes.

[Patrick Regan]

Me, no. And then we'll get ones in ones.

[Claudia Doherty]

It did seem like you were coming for menstruation.

[Nick Tigerweiger]

I know.

[Patrick Regan]

I know.

[Nick Tigerweiger]

Cause I looked up on you.

[Claudia Doherty]

Ask your question, and it is shady.

[Patrick Regan]

Is it affected by your diet?

[Nick Tigerweiger]

Ooh. I think yes.

[Patrick Regan]

I felt very oily today and even broke out, and I was like, is this because I'm eating oily foods or.

[Amelie Marino]

I don't believe that. I think it's more hormonal. That's why teens, their hormones are. And then they're breaking out, and they're having huge emotional problems because of it.

[Patrick Regan]

So you're saying I'm in heat?

[Claudia Doherty]

You're in heat.

[Amelie Marino]

Yeah. I think something's going on. I think you're having your second puberty.

[Patrick Regan]

Yeah. Yeah.

[Amelie Marino]

Your voice is gonna get lower. But now can I talk about my skin?

[Claudia Doherty]

Yeah.

[Amelie Marino]

Okay. You guys might all think I've been shot in the face with a makeup gun.

[Patrick Regan]

You.

[Amelie Marino]

I know that's what you're thinking.

[Nick Tigerweiger]

I think you look great.

[Amelie Marino]

It's because I was shooting a tv.

[Claudia Doherty]

That is so embarrassing.

[Amelie Marino]

I've come straight from set, so that's why I've got so much makeup on. I want you to know I wouldn't choose this makeup.

[John Early]

You're camera ready, though.

[Amelie Marino]

You're great. Thank you. I think I'm too camera ready. There's too much.

[John Early]

Not at all.

[Claudia Doherty]

I'm so, for a gigi. Bad at makeup. Like, I can't see the difference between different makeups.

[Amelie Marino]

Yeah.

[Claudia Doherty]

Do you know what I mean? Like, all makeup looks kind of the same to me.

[Amelie Marino]

Okay. Really pretty.

[Claudia Doherty]

Yeah.

[Nick Tigerweiger]

I have rosacea on my nose, and my mom said that I should get treatment for it, and I do. I go into the dermatologist, and he zaps my nose to V beam. What is it?

[Amelie Marino]

V beam laser.

[Nick Tigerweiger]

Yeah, that's what it is. He has two different lasers. He uses different ones sometimes, but for the most part, he zaps my nose. And it hurts.

[Amelie Marino]

Yeah, that's got to hurt. That's hurt.

[Nick Tigerweiger]

And I put little goggles on or whatever, and I also get PRP for my hair. That's the other thing.

[Amelie Marino]

Does that work?

[Nick Tigerweiger]

They draw your blood, and then they spin it till it's plasma, and then they inject your head to draw.

[Claudia Doherty]

Like, who thunk that up? Do you know what I mean?

[Patrick Regan]

Yeah.

[John Early]

Where does it.

[Claudia Doherty]

Maybe just.

[Patrick Regan]

You don't have to fight.

[John Early]

No, I'm doing. Right now. He's got this guy called my boss.

[Amelie Marino]

Are you gonna Go solo or take a friend.

[John Early]

No, I'm taking my lovely wife now.

[Amelie Marino]

That's perfect.

[Nick Tigerweiger]

Do you have take the ghost?

[Claudia Doherty]

You should take the ghost.

[Nick Tigerweiger]

And we see what you would with

[Amelie Marino]

a diminutive red ghost to take it.

[Claudia Doherty]

Would your wife be down to do something with the ghost and you? And I'll say my skin has been really dry lately.

[Amelie Marino]

Really? No, not at all.

[Claudia Doherty]

Could see it in the mirror.

[Amelie Marino]

Whoa. Well, do you ever use moisturizer?

[Claudia Doherty]

I've been trying. These are things I can't get my.

[Amelie Marino]

I've been trying. Oh, no.

[Claudia Doherty]

These are things I cannot. I can't get myself to stretch every day, and I cannot get myself to, like, moisturize every day.

[Amelie Marino]

Yeah, I just forget.

[Claudia Doherty]

But do you.

[Patrick Regan]

Do you wash your face?

[Claudia Doherty]

I'm comfortable saying on air that before this year, I never had.

[Patrick Regan]

Well, guess who else doesn't wash their face.

[Claudia Doherty]

Who?

[Patrick Regan]

Beyonce.

[Nick Tigerweiger]

Wow.

[Amelie Marino]

Wow.

[Patrick Regan]

That's probably not true, but I've heard that.

[Amelie Marino]

But, like, I thought you were gonna say you. You don't.

[Patrick Regan]

I do wash my face.

[Claudia Doherty]

Oh, so Beyonce and Beyonce.

[Amelie Marino]

I thought you used to not.

[Patrick Regan]

No, I wash my face in the shower.

[Claudia Doherty]

Yeah.

[Patrick Regan]

And then. But it's because I wash my face that I feel motivated to moisturize.

[Claudia Doherty]

Well, do you want to know the real fear I have?

[Amelie Marino]

Because the water sucks out the moisture. It's crazy.

[Patrick Regan]

Are you worried about the sea water

[Claudia Doherty]

getting too water gay?

[Nick Tigerweiger]

No. No. I love. I like it.

[Claudia Doherty]

I have a theory about my body's natural, like, rhythms. Yeah. Because, like, I've never worn deodorant. You've never worn deodorant. Serious. And I don't smell. I'm in it, Pat.

[Patrick Regan]

You don't.

[Amelie Marino]

You don't.

[Patrick Regan]

I'm not kidding.

[Claudia Doherty]

And I sweat a lot, but it's an orderless sweat.

[Nick Tigerweiger]

And I think you never. You're not wearing deodorant now.

[Claudia Doherty]

I'm not wearing deodorant now. Never have I ever worn deodorant. You will not catch me wearing deodorant. But I think now my body's just learned to not need it.

[Patrick Regan]

Wow.

[Claudia Doherty]

Secondly, I, like, also think I don't smell, because when I was in fourth grade at a sleepover, we watched Tim Curry's the Tim Curry it movies. It scared the out of me. I was terrified every waking moment for one calendar year, made my brother sleep in my room with me, and I would go into the bathroom when it was time for a shower. And, like. Because he climbs out of the drain at one point in the movie. In fourth grade, I like I would just go in and turn the shower on, and I, like, did not shower for a year.

[Patrick Regan]

Oh, my.

[Claudia Doherty]

To save my life.

[Nick Tigerweiger]

Oh, my God.

[Claudia Doherty]

I was like. I would be about to. And I'd be like, it's not. If it's. It's not worth dying for.

[John Early]

No one. So no one. No one called. Like, you didn't have any authority figure being like, you gotta bathe.

[Claudia Doherty]

Well, I would go in and turn the shower on.

[John Early]

Oh, so you were faking it.

[Claudia Doherty]

I was faking it. I would, like, kind of wet my hair. I do remember one time my dad was like, you didn't shower? And I was like, whatever.

[John Early]

But you never. You just never stunk. You never smelled.

[Patrick Regan]

Yeah.

[John Early]

And then you never smelled because I

[Claudia Doherty]

did get made fun of for things.

[Amelie Marino]

So you have fourth grade. Where are you puberty wise? Pre puberty.

[Nick Tigerweiger]

Pre puberty, yeah.

[Amelie Marino]

So you're not gonna be stinking then.

[Patrick Regan]

Totally.

[John Early]

I know you're not gonna stink, but you'll get dirty. You're playing around.

[Claudia Doherty]

I know I wasn't grass.

[Nick Tigerweiger]

And also, what do you mean, the butt?

[Claudia Doherty]

Oh, I don't talk about it.

[Patrick Regan]

I don't.

[Claudia Doherty]

But I don't know why I brought that up, except to say, like, I don't moisturize because I, like, I think for some reason in my mind there's some. On some level, I believe that, like, for one year, I did no hygiene.

[Patrick Regan]

Yeah.

[Claudia Doherty]

So, like, my body had to, like, go into some kind of mode where it's like, we're gonna have to do.

[Amelie Marino]

But this is connected to. There's a myth that, like, you don't need to shampoo. Like, if you stop shampooing your hair, then your. Your head learns to never need shampoo. And then.

[Claudia Doherty]

And you know what?

[Amelie Marino]

I think everyone was like, actually, that's not true.

[Claudia Doherty]

Well, Kristin Cavalieri only shampoos her boys once a week.

[John Early]

I. I've gotten into the one.

[Nick Tigerweiger]

And she shampoos what, once a week?

[Claudia Doherty]

Kristin Cavalieri only shampoos her boys once a week.

[Nick Tigerweiger]

Her children.

[Claudia Doherty]

Her boys. But I think she has a girl as well.

[Patrick Regan]

And that's.

[Claudia Doherty]

Yes, quite.

[John Early]

I just.

[Nick Tigerweiger]

I just stopped using shampoo every day because I was using.

[Claudia Doherty]

I use it every day.

[Nick Tigerweiger]

You use shampoo every day?

[Claudia Doherty]

That's my one thing I use every day.

[Nick Tigerweiger]

I now am doing it every other day.

[John Early]

I don't use it every day. I will, like. I just. I just want us to interject real quick and say I have procured two tickets to a Sunday 10:30am screening of Maddie's Secrets. Yeah.

[Nick Tigerweiger]

So morning church.

[Amelie Marino]

I'm sitting.

[John Early]

I'm sitting in seats. We'll be sitting in seats E6 and E7. So stop by auditorium one. How about that?

[Claudia Doherty]

Stop by and say hi.

[Patrick Regan]

Is that.

[John Early]

I think it's just.

[Claudia Doherty]

I think it's good.

[John Early]

I mean, it's a big, big, big house.

[Patrick Regan]

Thank you so much for supporting the movie.

[Amelie Marino]

That was really nice regardless.

[John Early]

But I don't know why you have to be such a jerk about it. You know, I'm gonna see the movie.

[Patrick Regan]

I knew you were.

[John Early]

Yeah.

[Nick Tigerweiger]

You have a list. I thought you would just do it.

[John Early]

I mean, I did. I'm going to an independent theater, but.

[Nick Tigerweiger]

Yeah.

[John Early]

Well, I do have a list as well.

[Nick Tigerweiger]

Oh, you're going to an independent.

[Patrick Regan]

Were you singing? I will.

[John Early]

I will. I will see. I'll be seeing it in a death theater on my side.

[Amelie Marino]

Down pat. Hates to go to non amc.

[Claudia Doherty]

Well, because I pay for AMC A Lister. So it's like. And I don't see that many movies in any case. I'm always like, it's such a waste because, like, I could go to four, I think three movies a week. I go to almost none. And then. So then when I do see movie to not go to amc, it feels like so bad.

[John Early]

I like, I get that. And I do like going to using a list first and foremost. But if I have another option, I just like, okay. I mean, like, I don't know. I mean, it's. I don't mind going to independent theaters. I just supporting them. If I'm going to like a Regal or something, I'm like. I feel like I'm getting ripped off, you know, but. But going to like.

[Claudia Doherty]

I'm always supporting, like local.

[Patrick Regan]

Yeah.

[Claudia Doherty]

Theaters and stuff in my own ways. Like I'll throw an event for them or I'll post them. I'll bring in my own popcorn at

[Amelie Marino]

your house and bring it out.

[Claudia Doherty]

I'll go door to door. I'll say, there's a showing of this movie at this theater. Come by.

[John Early]

Back to shampoo. So, okay.

[Amelie Marino]

Definitely.

[John Early]

We have gotten like, like John, you also have gone high and you got. You got the haircut.

[Patrick Regan]

I buzzed my head for the movie because I wear a wig in the movie. I play a woman. I play Maddie herself.

[Amelie Marino]

Yeah.

[Patrick Regan]

And so I. I buzzed this because it made the wig easier to go

[John Early]

on and off and have you just stuck with it.

[Patrick Regan]

You just. I just love not dealing with my hair. I love it.

[John Early]

It's great. It also is a great look for you. It's. And I think you have the right head shape. It's just like sometimes it can be. It can be very flattering. But. But I like since I've. I've switched to. To the. To the. The buzz cut. I have shampooed appreciably less like I, I, I also shampoo like once a week. Yeah, same.

[Claudia Doherty]

Yeah.

[Amelie Marino]

I mean, cavalier when you get in the shower.

[Claudia Doherty]

I am. You know, I'm thinking about buzzing, I think. So I went.

[Amelie Marino]

What happened?

[Claudia Doherty]

I went to a barber.

[Amelie Marino]

A word for a while.

[Nick Tigerweiger]

I'm gonna come in at some point. I mean. And I love the movie. Wait, what do you want me.

[Amelie Marino]

So are you saying you don't like the movie?

[Nick Tigerweiger]

No. Hold on. How. How could you think it was a

[Claudia Doherty]

weird vibe on set?

[Nick Tigerweiger]

No, the vibe on set was great. I did lose two. I did lose my socks that day because they got covered in blood. Spoiler.

[Patrick Regan]

I'm so sorry.

[Nick Tigerweiger]

That's okay. That's what I wanted. Thank you. That's all I wanted.

[Claudia Doherty]

Sometimes all you need is that acknowledgment.

[Nick Tigerweiger]

Yeah. Yeah. I wanted to say you also have. You have a buzzed head and you are in a theater production right now.

[Patrick Regan]

I was.

[Amelie Marino]

No, not any.

[Patrick Regan]

Oh my God. You saw it.

[Nick Tigerweiger]

I saw it. I was there. I went. Nice.

[Amelie Marino]

I saw it too.

[Patrick Regan]

And Claudia saw it.

[Nick Tigerweiger]

I really see you didn't support that.

[John Early]

I thought you were gonna. I was not aware of that. I would have loved to have seen it.

[Amelie Marino]

I cried afterwards.

[John Early]

Oh, wow.

[Nick Tigerweiger]

Not during what we did before our moth days.

[Patrick Regan]

Yes.

[Nick Tigerweiger]

And a Wallace Shawn play. It was fantastic. And you were great in it.

[Patrick Regan]

Thank you.

[Nick Tigerweiger]

And you played.

[Patrick Regan]

I had a mustache too.

[Nick Tigerweiger]

You had a mustache. And you played kind of like a creepy and so funny. And it was in another murderer's row of actors there. It was fantastic.

[John Early]

As a non actor, I have a play question for you. When I see a play, I'm like, how they remember all those lines.

[Nick Tigerweiger]

Well, guess what? If you. If you saw this play, you'd be asking that question a 100 times over. Because there were a lot of lines that you had.

[Patrick Regan]

Monologues.

[John Early]

How'd you do it?

[Patrick Regan]

You just do it the same way you memorize a phone number.

[Amelie Marino]

Chunk by chunk.

[Nick Tigerweiger]

Wow.

[Patrick Regan]

It's the same muscle you use to memorize your wife's phone number

[John Early]

times a thousand.

[Claudia Doherty]

Next question.

[Nick Tigerweiger]

It's the same question I asked him after I saw the play. Cuz it's so much. It was so much dialogue. It was very impressive.

[Amelie Marino]

So much monologue. Monologue.

[Nick Tigerweiger]

Sorry.

[Patrick Regan]

So die two.

[Nick Tigerweiger]

Yeah.

[Patrick Regan]

Mo one.

[Nick Tigerweiger]

I may do a buzz Cut as well, Pat. Because I'm, I'm, I'm thinking of going to Turkey. I don't think the PRP has worked for mo to do the, the thing.

[Claudia Doherty]

People are going to show them.

[Amelie Marino]

Oh, my God.

[John Early]

Hold on a second.

[Nick Tigerweiger]

Here's. This is the issue here.

[Patrick Regan]

Utterly normal.

[John Early]

You got a little, a little bit of the receiving hairline, but that's okay.

[Nick Tigerweiger]

Why do you know the crown?

[John Early]

The crown is fine. No one's looking at the crown. You're also a tall drink of water. So no one's looking. No one's looking up.

[Claudia Doherty]

I just think people are getting really quick.

[Amelie Marino]

It doesn't matter.

[Nick Tigerweiger]

But I'm gonna go to Turkey and I'm gonna do it.

[Claudia Doherty]

I think unless you're trying to date an 8 foot tall woman, you don't have to worry about it.

[John Early]

Yeah. No one, no one's looking at you. No one's looking there.

[Amelie Marino]

It's not a problem.

[John Early]

It's not an issue.

[Nick Tigerweiger]

It's there.

[Amelie Marino]

You just want to go to Turkey.

[Nick Tigerweiger]

It would also be fun to go to Istanbul. It would be.

[Amelie Marino]

I think guys who are similar to you, they also want to go there.

[Nick Tigerweiger]

Is. There is a there. When I hear, once you're done that there is like a plane full of guys who have shaved heads, basically.

[John Early]

Wow.

[Nick Tigerweiger]

It is funny.

[Claudia Doherty]

It's such a thing now. It's like so many people are like, I'm going to Turkey to get the procedure.

[Patrick Regan]

But is it just because it's cheaper in Turkey? You can get it done here, Right? The money is not issue for me.

[Claudia Doherty]

Sorry.

[Nick Tigerweiger]

I talked to someone. I talked to someone and they booked something.

[Claudia Doherty]

Like, you maybe could do it here.

[Nick Tigerweiger]

You could do it here. But I talked to someone and they, and they, and I talked to someone who's done it and they were like, you 100% should go to Turkey.

[Patrick Regan]

Do you have the Hairvana app? I'm kidding.

[Claudia Doherty]

It's because you could get second hand hair from someone else who's.

[Amelie Marino]

But also, I'll just say this once again, there's an issue and it's a guy's issue. So they figured out how to fix it in one second.

[Claudia Doherty]

Say this.

[Patrick Regan]

Oh, okay. Hold on.

[Claudia Doherty]

That part. That part.

[Amelie Marino]

And then anything that happens to just girls, they're like, we don't know, man.

[Patrick Regan]

Hold on.

[Nick Tigerweiger]

This, this is a thing that women can get done too. The.

[Amelie Marino]

It isn't.

[Nick Tigerweiger]

Yes, no, it is.

[Amelie Marino]

It doesn't work the same way.

[Claudia Doherty]

And you just said on the way.

[Amelie Marino]

Well, it depends on why you've got thinning hair as a Woman, But I know that someone I know tried, was like, can I get the. That kind of thing? And they were like, it's not going to work on you.

[Claudia Doherty]

Oh, yeah.

[Patrick Regan]

Wow.

[Nick Tigerweiger]

Another win for the boys.

[Amelie Marino]

Yeah.

[Claudia Doherty]

I just don't think you should do it even just as Claudia's friend, as like a son of a mother and like a friend of an actress. Like, you shouldn't be supporting this all the time.

[Nick Tigerweiger]

My mom and Claudia and Courtney, my sister, have luscious locks. They don't have, they don't need to get.

[Amelie Marino]

I've got thin hair. That's okay. I don't mind. I just do.

[Nick Tigerweiger]

How do you think you have beautiful hair, Mitch?

[Amelie Marino]

God, we're friends.

[Nick Tigerweiger]

There's. I, I'm. Maybe I won't do it, but I've heard that like, it's like, can be $45,000 to do it in the States as opposed to like $7,000 over six, which is still a lot of money.

[John Early]

Well, what I would say is like, if you're, if you're collecting opinions of friends and well wishers, I think you'll find the consensus that people are saying, mitch, you don't need that. But if it's a thing you want for yourself and it's going to make you feel better, then, you know, I mean, like that. I feel like people who get procedures like that, if, if it's for their own self esteem, it usually improves their quality.

[Nick Tigerweiger]

Isn't it also funny if I did die on an operating table in Turkey? That is like a funny way for me to go in a way.

[John Early]

I, I mean, I guess like, I, I don't know if I put it towards the top of the list. I think there's like funnier way, I think if like you like died like choking on a hot dog, that's funnier.

[Claudia Doherty]

I think turkey hair surgery is a funnier way to die.

[Nick Tigerweiger]

I think that's a pretty funny way for me to die.

[Claudia Doherty]

That's been done so many times.

[John Early]

As a food podcaster though, there's kind of the element of like not, you know, a chain restaurant reviewer chokes on a hot dog.

[Nick Tigerweiger]

Yeah, all right, that's fair.

[John Early]

Yeah. So, but I think where, I think there's, there's less of that irony baked into the turkey hair procedure.

[Nick Tigerweiger]

It would be fun to go to

[Amelie Marino]

slip on a banana, get shot, and then get shot in the head.

[John Early]

I'm laughing.

[Nick Tigerweiger]

You laugh, I'm laughing.

[John Early]

It's pretty funny.

[Nick Tigerweiger]

What a weird combo that I slipped on a banana, then someone shot me while I was slipping where did they

[Patrick Regan]

be expecting you to die?

[Amelie Marino]

They know you're going to be down there in a sec. So they aim the gun.

[John Early]

Yeah.

[Nick Tigerweiger]

And they're good enough to shoot me as I'm slipping mid slip.

[Claudia Doherty]

It's the perfect crime.

[Nick Tigerweiger]

We have quite the lineup here today.

[Claudia Doherty]

It would be very good.

[John Early]

We sure do.

[Amelie Marino]

Oh my God.

[John Early]

Today we have.

[Amelie Marino]

It's the exciting new cast of Medi Secret.

[Claudia Doherty]

The talented young cast of Medi Secret.

[John Early]

I wanted to ask about before we get into this week's chain, I want to talk about another thing. Another food related thing that's come up on the Doughboys podcast before, which is the proposed but still yet to debut Pasta Girls pod. What the is going on?

[Patrick Regan]

We promised our listeners it's a legal issue that is slowing us down.

[Claudia Doherty]

Yes, and can you talk about it? Is there anything you can tell us?

[Amelie Marino]

No, look, it's. Look, we just need our fans, your fans and our fans who are the same fans. Same exact same audience, but completely 60, 40 split. We just need you guys to make

[John Early]

your voices literally calling us could put us.

[Nick Tigerweiger]

You could put Doughboys out of business if you just did the same. If you did the same thing 100%. I'm. I'm telling you, if you guys did Pasta Girls. Doughboys is going.

[Claudia Doherty]

Seasons. Do seasons. This is what y' all should do. Like season one of Pasta Girls you8 episodes pre recorded. Yeah, like I'm happy to come on as a consultant. I don't just cuz I've worked. I just feel like this is my expertise. You know what I mean?

[Amelie Marino]

Yeah.

[John Early]

You're already a podcaster, so you know,

[Claudia Doherty]

you know, there's just a million things I know, right? That could be really helpful.

[Nick Tigerweiger]

Get a. You gotta, you gotta integrate a Patreon in there somehow off the bat.

[Amelie Marino]

Off the bat. But doesn't that turn everyone ice cold?

[Patrick Regan]

No, no.

[Amelie Marino]

Why people like it? Because one of my worst things is make is subscriptions. But not for my patrons.

[Claudia Doherty]

But I think, I think if it was just Patreon, you wouldn't do it off the bat. But if it's like we're doing one episode a week and then also we're doing two a month of like Patreon.

[John Early]

But wait, can you recap for people who. And explain for people who maybe have not heard the original episode. What is Pasta Girls in your.

[Patrick Regan]

I don't know.

[Amelie Marino]

I can't remember.

[Patrick Regan]

We did conceive of it on this very show.

[John Early]

I thought it was my memory is that it involved preparing a pasta dish each week and then Talking about it.

[Patrick Regan]

Because that's cute.

[John Early]

You are a pasta. A very renowned cook.

[Patrick Regan]

And I'm gay.

[Claudia Doherty]

Yes, yes, that.

[Patrick Regan]

Yeah, yeah, yeah. Oh, then. Oh, it would work. That's actually good because we were scared that if it was a review thing, kind of like doughboys, that we would destroy business.

[Amelie Marino]

Yeah, we wouldn't want to do that. That would be so awful.

[Patrick Regan]

Yeah.

[John Early]

You two are reviewing recipes.

[Amelie Marino]

It's a little less acidic recipe.

[Claudia Doherty]

Are you reviewing or are you coming together, like, making a commentary on what food means culturally, like a place and time to come together to talk about your day?

[Patrick Regan]

Right, Totally. Because it is. Because food is a story.

[Claudia Doherty]

You should do pasta girl.

[John Early]

Yeah, I think it's a great idea.

[Amelie Marino]

Well, yeah, we gotta do something

[Nick Tigerweiger]

you two love. You two very much love. As far as people I know who are foodies, I know that that's not a cool.

[Amelie Marino]

I don't like that word food.

[Nick Tigerweiger]

I know. I know.

[Amelie Marino]

People go, you're a bit of a foodie, aren't you? I'm like, because

[Claudia Doherty]

you love and have an enthusiasm for restaurants.

[Patrick Regan]

Do you know what I mean?

[Amelie Marino]

Yeah.

[John Early]

Where are you on that spectrum, Pat?

[Claudia Doherty]

What's interesting is. Yeah, what's interesting? That's the least interesting thing anyone's ever had. When I moved to la, like, I never really went to restaurants in New York, but, you know, when I moved to la, I had just started lifting, and I was pretty lean, and I wanted to gain some size, and so I was going through a bulk. And then John and Claudia. But you were looking for mentorship guidance, like someone who knows things I don't know about this. This world of bulking. And so John and Claudia came on as my bulking coaches, and. And so we went to quite a. Quite a few restaurants.

[Amelie Marino]

And the results speak for themselves.

[Claudia Doherty]

I mean, I'm pretty big.

[Amelie Marino]

He's gigantic. But we. It was a big responsibility to be Pat's bulking coaches. I think we still are your bulking coaches. I made a reservation for us today,

[Claudia Doherty]

and no matter where it all goes, like, you'll always, in a way, be my new bulking coach. Like, I'll always call you the. This will be so boring. It's like I go to this gym that has, like, classes that focus on, like. Yeah. So right now it's like this whole week is three rep max testing.

[John Early]

Oh, boy.

[Claudia Doherty]

Whereas you're lifting heavy, kind of.

[Nick Tigerweiger]

Yeah.

[Amelie Marino]

He lives very heavy. 280.

[Claudia Doherty]

270 by three for squad.

[John Early]

Oh, my goodness.

[Claudia Doherty]

Never 470 on any left.

[Amelie Marino]

Did anyone loop that?

[Claudia Doherty]

Yeah, that's Nearly my. I want to say it.

[Nick Tigerweiger]

Wait, you could squat. You could speak squat.

[Amelie Marino]

You don't weigh 470.

[Nick Tigerweiger]

Oh, 470.

[Claudia Doherty]

No, I can't squat 470, and I never claim to.

[Amelie Marino]

Sorry, I just thought of a big number.

[Nick Tigerweiger]

Oh, I'm too. I'm 280.

[John Early]

That's more achievable as a deadlift. But even that's a lot of weight.

[Amelie Marino]

Isn't that what Homer Simpson is? Isn't he, too?

[Nick Tigerweiger]

I'm actually. Actually. He's actually 260, I believe.

[John Early]

No, he's two. No, I. I actually know this number. It's 236. And then he bulks up to 300 in the episode King Size to get.

[Amelie Marino]

So he can get the benef.

[Nick Tigerweiger]

I was bigger than King Size, Homer.

[John Early]

Yes, and now you're older than him, too.

[Nick Tigerweiger]

Oh, thanks.

[Claudia Doherty]

That's like, the fuck that's such a thing on Instagram. Like, if. If Reba was made today, Cheyenne would be born in 2011. That and then, like, my favorite ones that, like, I never won't watch them. They're so jarring. They're. So. What has happened? Like, where it's like an actress or an actor from. If they were from a million different countries.

[Amelie Marino]

Oh, yeah, it's my. My favorite AI thing.

[Claudia Doherty]

You haven't seen this?

[Nick Tigerweiger]

No, I've not.

[Amelie Marino]

Oh, it's like if Elvis was from a million different countries, and so. And it's always, like, he's always doing this face. Yeah.

[Claudia Doherty]

And they're all. It kind of is in tandem with another AI Trope, which is, like, the cast of Full House then and now, where it's like, AI things of, like, Full House or something, and it's like the actress when they were that age and an AI of, like, their current self, and they're, like, walking, and they, like, look at each other.

[Nick Tigerweiger]

They're dead.

[Amelie Marino]

They're like, all right, RIP. Yeah.

[Claudia Doherty]

And they're, like, meant to be emotional. Like, look like they're. They're looking after their younger self. Like, that's the messaging.

[Amelie Marino]

Mentoring that little. Yeah, yeah, yeah.

[Nick Tigerweiger]

It's crazy that Amelia watches a lot of Fruit AI videos and she got

[Claudia Doherty]

Search no for fun. No, Amelia.

[Patrick Regan]

Those are so evil.

[Claudia Doherty]

But haven't they gone away?

[Patrick Regan]

Or did they not make them anymore?

[Amelie Marino]

They kind of get phased out now. Now it's like the.

[Claudia Doherty]

The.

[Amelie Marino]

The Loopa Loopa. You know what I'm talking about? Like, ladies with, like, that their lips take up their whole face and they go, lopa.

[Claudia Doherty]

But why is AI thinking of that?

[Patrick Regan]

I Know.

[Amelie Marino]

I don't know.

[Patrick Regan]

Well, someone's feeding it, right?

[Nick Tigerweiger]

We don't like AI, no matter what. We. None of us like AI, to be clear, for our listeners that will yell at us just for.

[Amelie Marino]

Yeah, no, we don't like it. But just the phone sometimes shows you Elvis from every country, and you're like, I gotta see this.

[Claudia Doherty]

What would he look like if he was from Sweden?

[Amelie Marino]

Yeah, Sweden. And it's like.

[Claudia Doherty]

And it's always. They really lean into kind of aesthetic stereotypes with clothing. Yeah.

[John Early]

Yeah, you do really? Like, I guess it's like, it's all AI, but there is a part where it's like, I don't. Is Mozambique Elvis something I should be looking at?

[Patrick Regan]

You know what I mean?

[Claudia Doherty]

Like, this is like.

[John Early]

Feels a little weird.

[Claudia Doherty]

Like, all AI, it's like. It's just so unnecessary. But. And then also, everything on AI, it always, like, ends up being just one thing. Like the fruit videos, they used to be, like, all different scenarios. And then it got to a place where every single one, like, every single one was like, a woman fruit eating chips. And the man fruit was like, why can't you exercise? And then, like, he breaks up with her and starts dating his trainer. And then the woman gets really hot and, like, comes back. But that became. Every single one was just that story over and over again.

[Nick Tigerweiger]

Every dude's nightmare, by the way.

[John Early]

It's. That's. It's your.

[Nick Tigerweiger]

Your ex stops eating chips and gets all buffed. That is. That's. We can't deal with.

[Claudia Doherty]

That would suck. That would suck.

[John Early]

That's a byproduct of hyper optimization. Right. It's like, why every midsize SUV looks the exact same. It's the aesthetic convergence that is that you.

[Patrick Regan]

They. They're.

[John Early]

They're just seeing, like, what's the most optimized version of something. Everything tends to get more samey. You see it happen in sports as well, Mitch. Like, it's how. It's how everyone runs this. Very similar to any of us.

[Amelie Marino]

You know about sports, too.

[Claudia Doherty]

We're seeing quite a bit of that in sport.

[Nick Tigerweiger]

Busted. My man Mitch is a big sporto,

[John Early]

is all I'm saying.

[Nick Tigerweiger]

I think I like it just as much as everyone else on these coaches.

[John Early]

What are you into?

[Claudia Doherty]

NCAA lifting.

[John Early]

That's something.

[Claudia Doherty]

NCAA professional track and field.

[John Early]

Okay.

[Claudia Doherty]

And I'm seeing a lot of sporty.

[Patrick Regan]

It's actually crazy. How into track.

[John Early]

And did you do track and field in. In college?

[Claudia Doherty]

Never. Well, I never was good at it, but I always. In high school, I always had the Illusion. Like, if I just do this so much, I can get good at it. And I got, like, fine at it. And then I ran for a college that, like, they had a bad enough team where I could run for them.

[John Early]

What would you run?

[Claudia Doherty]

Just, like, the longer stuff.

[Patrick Regan]

What do you mean? Did you.

[John Early]

Oh, wow.

[Patrick Regan]

Did you have to go to those colleges?

[Claudia Doherty]

Well, the one college I went to, I went to.

[Patrick Regan]

But, like, why did you say colleges? Roll the tape.

[Claudia Doherty]

Did I see colleges? I only went to one college.

[Nick Tigerweiger]

Did you go to?

[Claudia Doherty]

I went to a college called Loyola. But when I was on my. When I was visiting, I was in Baltimore, though. There's like a million random ones.

[John Early]

Yeah.

[Claudia Doherty]

And when I was visiting, I was like, could I walk on? And they were like, sure, it doesn't matter. Like, it was like, such a. It was like, not a real. Yeah, some people were running really well.

[Amelie Marino]

Would I walk on? What does that mean?

[Claudia Doherty]

Like, I wasn't recruited. But if you walk on, it's like a term.

[Nick Tigerweiger]

Wow.

[Patrick Regan]

Do you.

[John Early]

Do you have. Okay, like, when you're saying longer distances, we're talking 1500 meters, 10,000 meters.

[Nick Tigerweiger]

What are we doing?

[Claudia Doherty]

If I was. I mean, I never. So then I was injured for most of college, but if I had, like, trained while in college.

[Amelie Marino]

He got shot in the head when

[Claudia Doherty]

I tripped out of banana. So I. I don't know if you noticed, when Claudia said that as, like, a joke, I kind of gasped because I. I told her that happened to me and I said it was, like, really hard. And I couldn't believe.

[Amelie Marino]

She was like, yeah, yeah, sorry.

[Claudia Doherty]

But if I was able to train, the 10k would have been my best event.

[Nick Tigerweiger]

Wow.

[Patrick Regan]

Wow, wow.

[Claudia Doherty]

But I, you know, I couldn't. I need to run, like, very high miles.

[Patrick Regan]

How many miles of stuff, K?

[Claudia Doherty]

Six and a quarter. About.

[Nick Tigerweiger]

I used to row it on the ergometer. We sometimes had to do 20Ks.

[Claudia Doherty]

Yeah.

[Nick Tigerweiger]

And that sucked on the erg.

[Amelie Marino]

Why did that take on the ergoma so long?

[Nick Tigerweiger]

It took so, so long.

[Amelie Marino]

What. What a pointless activity.

[Nick Tigerweiger]

The ergometer. It's the rowing machine.

[John Early]

Mitch. Mitch rode crew.

[Nick Tigerweiger]

I rode crew in college. I've said it.

[Claudia Doherty]

Where'd you go?

[Nick Tigerweiger]

I went to Ithaca in upstate New York.

[Claudia Doherty]

No way.

[Nick Tigerweiger]

I did it to lose, to get myself in shape.

[Amelie Marino]

Did it work?

[Nick Tigerweiger]

It. It did work. I did some of my first pull ups of my life after I did this.

[Patrick Regan]

It was.

[Nick Tigerweiger]

I was doing. It was.

[Amelie Marino]

It was like pulling yourself up onto the boat because you pull it.

[Nick Tigerweiger]

I wasn't falling off the boat. I wasn't Falling out of the boat, in having to pull myself into the boat. I, I like those fruit videos wise. I, I, I, There was no one, there was no fruit. There was no person who left me me. But I had never had a. I was like, I want to get, I want to have confidence and I was

[John Early]

going to work out, right?

[Nick Tigerweiger]

So I started working out and rolling the ergometer and, and, and then I could do a pull up that was like a highlight.

[Patrick Regan]

But you were on the, were, you were on the rowing team.

[Nick Tigerweiger]

I was on the rowing team.

[Patrick Regan]

Were any of the guys who did it gay?

[Nick Tigerweiger]

Oh, yes, of course.

[Claudia Doherty]

It's quite homo.

[Nick Tigerweiger]

Hold on a second. Well, yeah, no, I mean, yes, of. Well, hold on. Why is that bad? I don't.

[Amelie Marino]

No, no, no.

[Patrick Regan]

I just, just, I just think that Rowling seems so gay to me. It seems like boy boarding school. Like, I don't know.

[Nick Tigerweiger]

Yeah, there is. I think that there might be some. Well, there's, there's also a lot of. Because you said affirmative. Dumb guys.

[John Early]

Do you like, like, like, like did you know people who are out on your team?

[Nick Tigerweiger]

Yeah. Yeah.

[Claudia Doherty]

I hope you were kind to them.

[Nick Tigerweiger]

I was the kindest of all.

[Claudia Doherty]

Couldn't have been easy, right?

[Nick Tigerweiger]

You know my good friend Levi, I would give him a ride down to practice and he was a, he was a game. He was a gay man.

[Amelie Marino]

Is he still gay man?

[Nick Tigerweiger]

Yeah, yeah, he still is a gay man.

[Patrick Regan]

Is he single?

[John Early]

Shout out to Levi.

[Nick Tigerweiger]

You know what? I don't know if Levi, Levi. I don't know if I haven't talked to Levi in forever, but I, but

[John Early]

hit us up if you're single.

[Claudia Doherty]

So, Levi. Hey, Levi.

[John Early]

I'm John Early.

[Claudia Doherty]

Hey, Levi.

[Amelie Marino]

I'm 33 and I love.

[Claudia Doherty]

I also participated in NCAA athletics and I, I have always looked for someone who also did that.

[Patrick Regan]

When I'm not watching tv, I'm volunteering.

[Nick Tigerweiger]

I'm gonna try to find Levi on. But I gave.

[Claudia Doherty]

Just text Levi right now. Just Instagram DM him and say, say send one for Pat and two for John. He'll know what you mean.

[John Early]

Oh, he sent a three.

[Claudia Doherty]

Okay.

[Amelie Marino]

Oh my God.

[John Early]

Do you have a. Do you like. Oh, wait. Because you're talking track and field. It seems like you're more into the track side of things.

[Claudia Doherty]

Oh, yes.

[John Early]

Okay. So what's the feel like?

[Claudia Doherty]

It's so funny.

[Amelie Marino]

Is it that one? Is it that one where you're like, like, what's that?

[Nick Tigerweiger]

I'm showing pict. I'm showing you pictures of Levi.

[Claudia Doherty]

Oh my God.

[Amelie Marino]

Why Is there a photo?

[Claudia Doherty]

Whoever gets him, I'm happy if it's literally me. I literally want to get.

[Patrick Regan]

I would never want it to get between us.

[Claudia Doherty]

Seriously, like, if you ended up with him, I would be like, couldn't have happened to a better girl.

[Amelie Marino]

He's handsome.

[John Early]

Can I see?

[Amelie Marino]

We can't show it on camera.

[Nick Tigerweiger]

We can't show it on camera. We got to blur it.

[John Early]

Levi.

[Patrick Regan]

But Levi requires that kind of picture.

[Claudia Doherty]

Is he an actor?

[Nick Tigerweiger]

He lives in Los Angeles now. I haven't seen him since he moved to Los Angeles.

[Claudia Doherty]

But I will say in la, it is the kind of thing where it's like. Like, sometimes I'll look up people. Like, I'll Google a friend for some reason. Like, not in the business.

[Amelie Marino]

Why are these huge noises?

[John Early]

Here's what's going on.

[Nick Tigerweiger]

I think people are getting shot in the head off.

[Patrick Regan]

Oh, Mexico won. Mexico won.

[John Early]

We're recording this contemporaneous with a World cup match in which Mexico.

[Amelie Marino]

Fantastic.

[John Early]

Has just won.

[Nick Tigerweiger]

And John knew that Mexico was playing in one. So everyone on this couch does know about sports.

[John Early]

I've learned to love. Listen.

[Nick Tigerweiger]

Sam told you.

[Claudia Doherty]

Yes.

[Patrick Regan]

I just looked up.

[Amelie Marino]

Yeah.

[Claudia Doherty]

Queer people have always played sport. It's like from the beginning of time.

[Amelie Marino]

The gay. I mean, the Greek Olympics.

[John Early]

Exactly.

[Claudia Doherty]

Think of the Greek Olympics.

[Nick Tigerweiger]

Is that what you call it?

[Amelie Marino]

It was gay. The wrestling was like oil.

[Claudia Doherty]

There is that fact people love to say. We're like, sometimes people, like, love to say certain facts. I'm like, but what's your point? Like, they'll be like, did you know in ancient times, like, Greek teachers would actually have sex with our students? Gay sex. So, yeah, I think. And what. What is your point?

[Amelie Marino]

And then.

[Claudia Doherty]

But then someone took it, like, what? That was, like, a fact that people were saying for, like, three years. It was like, I have to say this fact. And I was like, is it good or bad? Like, what's going on? Like, and then. But then someone, like, took it a step further. But they kind of said that first. But then they're like, but actually, you're like, but actually that isn't true. And I was like, oh, really? They're like, it's a complete misconception. What actually happened was they would often not have anal sex. They would put their penises between the legs and just do that. And I'd be like, why? What is. What am I meant to take away from this? What is your point, ma'?

[Amelie Marino]

Am? Yeah, that's confusing.

[Nick Tigerweiger]

Can I just quickly say that you guys turned pretty quick on Levi when you Found out he might be an actor.

[Patrick Regan]

No. Oh, no, no, no.

[John Early]

Sorry.

[Amelie Marino]

It was more when they found out he was so busy with his denim business.

[Nick Tigerweiger]

All right, Claudia.

[Amelie Marino]

Sorry, everyone. So diet.

[Claudia Doherty]

But I do think in la, like, if you Google someone, like a friend in LA who is not in the industry at all.

[Patrick Regan]

Yeah.

[Amelie Marino]

You'll see.

[Patrick Regan]

Like, their.

[Claudia Doherty]

Their LinkedIn will have, like a.

[Amelie Marino]

They've got a head shot.

[Nick Tigerweiger]

Just.

[Amelie Marino]

Everyone's got one.

[Claudia Doherty]

Yeah.

[Patrick Regan]

Yeah.

[Claudia Doherty]

So I don't have one.

[Amelie Marino]

Except for me, I think. Okay, cool.

[Nick Tigerweiger]

I need new ones. According to my manager.

[Amelie Marino]

Wait till you get back from Turkey.

[Claudia Doherty]

Yes.

[Patrick Regan]

You do not need new headshots. I'm sorry.

[Nick Tigerweiger]

Yeah, I just.

[Patrick Regan]

I don't think headshots are real anymore.

[Nick Tigerweiger]

I don't. Yeah, I kind of agree with you still.

[Patrick Regan]

From the last thing you were in.

[Amelie Marino]

Yeah.

[John Early]

Yeah.

[Claudia Doherty]

But I got Maddie's secret just based on my headshot.

[Amelie Marino]

That's true.

[Patrick Regan]

Exactly. I did not know Pat, and I

[Claudia Doherty]

was going through a lookbook.

[Patrick Regan]

Yes. And I saw Pat was like.

[Amelie Marino]

Like.

[Patrick Regan]

Yeah.

[Claudia Doherty]

And I made. I made that choice. I said to our shared manager, actually, who never had introduced us, I said, do you think I should go with them? And he was like, I think so.

[Patrick Regan]

Yeah.

[Amelie Marino]

You were gonna do this one, though?

[Claudia Doherty]

Yeah.

[Nick Tigerweiger]

If I used to steal from the last thing I was in, it would be Maddie's secret. I would look quite crazy.

[Amelie Marino]

Spoiler. Spoiler. Don't be a spoiler.

[Nick Tigerweiger]

I'm not spoiler. I didn't spoil anything. It's every. It's. Everything's fine. To get into things here.

[Patrick Regan]

Yes. Hi, Pat.

[Nick Tigerweiger]

I'm not so sure how much I've had meals with you before, but I don't know how much of a foodie you are.

[Claudia Doherty]

Yes.

[Nick Tigerweiger]

There's a lot of.

[Amelie Marino]

Oh, we need to talk about.

[John Early]

I know.

[Amelie Marino]

Yeah.

[Claudia Doherty]

There's something that is going on.

[Nick Tigerweiger]

Wait, what?

[Claudia Doherty]

Am I talking too much? No, you like the normal vibe of your episodes.

[Amelie Marino]

Totally.

[John Early]

This is great. Well, we don't normally have three guests. I know, but, you know, I'm enjoying. I'm along for the ride. We're having fun.

[Amelie Marino]

Our episodes. Yeah. What?

[Patrick Regan]

I typically. I go. It's very out of body for me when we do dope boys, really. Whenever I walk, I'm like, what happened?

[Claudia Doherty]

Yeah. Seriously.

[Patrick Regan]

It's strange. I go into it.

[Nick Tigerweiger]

You, not you. Always. They're the most beloved episodes.

[Amelie Marino]

I just get the giggles and I have the time of my life.

[Patrick Regan]

I feel. I'm like. But what?

[Claudia Doherty]

But what we realized was that, you know, Mitch, we recently shared. Well, maybe not so recently. But one time we all had Korean.

[Amelie Marino]

I don't know what he's talking about.

[Claudia Doherty]

I know. You know what I'm saying? But when Emmy all had Korean Barbie, you.

[Amelie Marino]

Yes.

[Patrick Regan]

Wow.

[Nick Tigerweiger]

That's right.

[Amelie Marino]

I was first meal that fun. Were you there?

[Patrick Regan]

Yes.

[Amelie Marino]

We all had.

[Claudia Doherty]

I got a Coke,

[Nick Tigerweiger]

A world famous spot that you will love. It was Parks.

[John Early]

Oh, yeah. Park. Of course.

[Amelie Marino]

It was delicious.

[Nick Tigerweiger]

I just had Dan Song saw recently and I really liked Dan Song subs. No, I never thumbs up.

[Claudia Doherty]

It puts me like a scarcity mentality for some reason. Okay. I can like, grill that in that, like, I get to like.

[Patrick Regan]

And I have no concept of when I'm full Korean barbecue because it's just like, it's so tiny. Everything's tiny.

[Amelie Marino]

Yeah.

[Nick Tigerweiger]

Well, here's the thing. The Maddie secret has a lot of beautiful food in it as well. And I know that this was an important thing to you in the movie, correct?

[Patrick Regan]

Yes.

[Amelie Marino]

And you got sent headshots of all the food, didn't you?

[Claudia Doherty]

Yeah. And a lot of the food got booked because a lot of the fru.

[Amelie Marino]

From the AI Videos.

[Patrick Regan]

I. I. Yes, there's There. Maddie is a chef. She's. And she's. She's an aspiring chef. She kind of is a reluctant food influencer. And we did. There's lots of food. Claudia plays my rival chef and

[Claudia Doherty]

friend, young Maddie.

[Amelie Marino]

Oh, yeah. That is the scoop for this podcast. Wow.

[Patrick Regan]

Where we're debuting. The scoop. The scoop.

[Nick Tigerweiger]

This is huge for us. We have a scoop wise. Doughboy scoops also. Yeah. It works well.

[Patrick Regan]

You could insert some sort of drop there. Doughboy scoop. Drop.

[Nick Tigerweiger]

We can put it. We can put something in there.

[John Early]

Yeah, we put a doughboy drop king.

[Nick Tigerweiger]

If you want something like a. You know what I'm saying?

[John Early]

That could be good. Yeah.

[Nick Tigerweiger]

Yes.

[Patrick Regan]

But the scoop is that Claudia not only plays Emily, my rival chef at Gourmet, a kind of food content company. Mm. She plays young Maddie in the flashbacks.

[Amelie Marino]

And that character is how many years old?

[Patrick Regan]

12. 12.

[Amelie Marino]

12.

[Patrick Regan]

Yeah. Wow.

[Amelie Marino]

So talk about prepubescent.

[Claudia Doherty]

Well, some.

[Amelie Marino]

Yeah. No, totally.

[Patrick Regan]

Yeah.

[Claudia Doherty]

When do you think, as the writer and the auteur, when do you think Maddie developed?

[Patrick Regan]

Well, she says it in the movie. If you had paid attention, she says it's.

[Claudia Doherty]

Oh, that's. Sorry I didn't pay attention to the

[Amelie Marino]

finale, but I think the message John was really sending is from the back. You can't really. I could be 12.

[Patrick Regan]

No, literally.

[John Early]

Were you wigged in?

[Patrick Regan]

She was in my wig.

[John Early]

Oh, wow.

[Amelie Marino]

Okay. It was my first time seeing Myself blonde. And I was sad to not have more fun. I was like, it doesn't look good.

[Claudia Doherty]

What do you ever really.

[Amelie Marino]

I mean, part of me is like, we're. We only live once, so you better be blonde once.

[Claudia Doherty]

If you went blonde, it would be huge.

[Amelie Marino]

I know. It would be like, who is that?

[Claudia Doherty]

It would be a cultural reset.

[Amelie Marino]

It would be a cultural reset. I'm so inherently a British brunette.

[Claudia Doherty]

Yeah. But I. Growing up, I always liked. Growing up. I always liked brunettes better. But, like, watching TV shows, like, me too. Like Campbell, like. Yeah. Like anyone on Party of Five. Just broody brunette.

[Amelie Marino]

You had to be a brunette.

[Patrick Regan]

But I just. I'm gonna bring it back to the. I'm gonna bring it back to the task at hand, which is that one thing like that in the movie that I used to signify coolness for Claudia's character, who's, like, really intimidating cool. Is that she. We have to. Basically, we're competing for this job. Okay. In the movie. And we're each. But we're assigned to, like, kind of do some sort of food presentation or whatever. And my character's like, I'm going to have them over and I'm going to cook for them and cook from the heart. You know, My character is very sweet and sincere, and I overhear what Claudia's doing for her presentation, and she's taking these people out to a Korean bar crawl. Yeah. And to all, like, these hole in the wall bar, like, spots in K town.

[Amelie Marino]

Yeah.

[Patrick Regan]

So that brings us to what here? So that brings us to what Claudia chose for our episode today.

[Nick Tigerweiger]

The synergy is out of control.

[Patrick Regan]

Yes.

[Amelie Marino]

It's crazy.

[Patrick Regan]

And I could feel. I literally feel people unsubscribing as I'm doing that.

[Nick Tigerweiger]

That was not.

[Patrick Regan]

Because the most boring part of this episode so far.

[Nick Tigerweiger]

That's just natural. They're all they. The show's been on for 10 years.

[Patrick Regan]

You could do 1.5 speed for that part.

[Amelie Marino]

Yes. Oh, speed.

[Claudia Doherty]

But involuntary. Like, it automatically shows shifts.

[Amelie Marino]

Yeah.

[Claudia Doherty]

We can.

[Nick Tigerweiger]

We can talk about that. We could possibly. Please.

[Patrick Regan]

I'm not kidding. I hated that.

[John Early]

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[Nick Tigerweiger]

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[John Early]

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[Nick Tigerweiger]

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[John Early]

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[Nick Tigerweiger]

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[John Early]

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[Nick Tigerweiger]

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[Patrick Regan]

Wow.

[John Early]

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[Nick Tigerweiger]

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[John Early]

Wow. You know Mitch, I love quince. I'm always wearing quints. I got a bunch of the stuff. I got a Quint's cashmere sweater. I got a quince shirt. I got quince pants. They're so so comfy. My favorite. My favorite skull cap. My favorite beanie is a. Is a quint cashmere beanie.

[Nick Tigerweiger]

How about wags? And you know what? You're a stylish guy.

[John Early]

Okay, I'll take the compliment.

[Nick Tigerweiger]

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[Patrick Regan]

Six.

[Nick Tigerweiger]

Seven years. Somewhere around there. I've had this mattress for a while and I still love it. My moonlight luxe. I took the Helix sleep quiz. It matched me with this mattress. It feels like I'm sleeping on a cloud. I love it. My mom loves it. When she comes in and stays, I sleep on the couch. Don't worry. But my mom loves it. Wally and Irma, my cats love it. It's a great mattress. The best mattress I've ever had. And helix has over 20 mattress models. So you can find the perfect model for you. That's right. Helix delivers your mattress right to your door with free shipping in the US and 120 night sleep trial and limited lifetime warranty.

[Claudia Doherty]

Wow.

[Nick Tigerweiger]

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[Amelie Marino]

Bye.

[John Early]

The chain is Chimalier, which is a portmanteau of chicken. Sommelier. How fun is that?

[Claudia Doherty]

Oh, interesting.

[John Early]

There was wine. No, I think it's like Guy Sommelier. Four chickens.

[Amelie Marino]

The best chicken.

[Patrick Regan]

Got it. Got it.

[Claudia Doherty]

This chicken pair is amazing with this other chicken.

[John Early]

Any y' all wine guys? Any of y' all wine fans?

[Claudia Doherty]

I'm in recovery wine.

[John Early]

Okay.

[Claudia Doherty]

Like, I didn't want to talk about it. So I don't. Can we take that out?

[John Early]

We take it out.

[Claudia Doherty]

I'm humiliated.

[Amelie Marino]

No, I'm kidding. I'm kidding. I enjoy a glass of wine, but I mostly, like, I also don't care.

[Patrick Regan]

Yeah, yeah.

[John Early]

So you're. You're Just like, like that for you. It's not part of the pairing, all that, that sort of.

[Amelie Marino]

Because my body is small enough for me to play a 12 year old girl from the, from behind. I can't take in that much alcohol. Like if I have like three glasses, I'll die essentially. Like if I have like one and a half glasses, it's like a great night.

[Nick Tigerweiger]

Wyx is a wine mom. He's.

[John Early]

I can be, I can be something of a wine mom. I'm, I'm. And I'm a big boy, so I can throw him back. And then Mitch is a, Mitch is a wall of man. So you can, you can like really like take them in?

[Nick Tigerweiger]

Fuck no.

[John Early]

You can like I'm just saying like you're like, you, you can really drink.

[Nick Tigerweiger]

Yeah, I'm a wall of man. It's true. I, I, I can take down. I could, I can drink a. But I don't like to do it anymore. Really.

[John Early]

I, yeah, no, you're not. You're not a guy who like when we go out and we having, you know, we're, we're maybe going a little little nuts on the tour. You're not someone who's really tying one on. That's who's t. Who do you think

[Nick Tigerweiger]

ties one on the most on tour? Me or Wise?

[Claudia Doherty]

So the three of y' all are traveling the country.

[Amelie Marino]

Oh my God.

[John Early]

We are with, with Emma as well. Who's out here?

[Amelie Marino]

When are you going to fly us out to one of these two a

[John Early]

days y' all are available?

[Nick Tigerweiger]

Can I be honest with you? You guys will never want to do that ever, Ever.

[Amelie Marino]

We might.

[Nick Tigerweiger]

You would never want to do it.

[Amelie Marino]

You have never, never asked.

[Claudia Doherty]

So you don't get to say that.

[Amelie Marino]

You get to say that.

[Claudia Doherty]

You don't get to say that.

[Nick Tigerweiger]

Would you like to come out to a live show sometime completely.

[Claudia Doherty]

And now you can say it.

[Nick Tigerweiger]

Oh, it would be a true nightmare. We sometimes get an Airbnb together and, and, or a verbo or we sometimes we get hotels.

[Claudia Doherty]

To me, wine mom is very like white wine.

[John Early]

Yeah, I was. No, I will like I not discerning. Yeah, no, yeah, we'll have like a shark like a glass of whatever house chardonnay they have. Yeah, but, but I. So I'm not someone who's like into like fancy wine either, but I do like, I was like, I don't know if I might. And fish. I'll have white wine. If I'm like a red meat red wine.

[Nick Tigerweiger]

I say by the end of the night, you Kind of are like a guy who's fallen into a barrel of wine.

[John Early]

There are times when I get absolutely shit faced, but that's like a part of that is. Is fans.

[Claudia Doherty]

Yeah.

[John Early]

What's that?

[Amelie Marino]

Nothing, I said your emotional problems.

[Claudia Doherty]

But so if you're out at the bar, though, like if you're at the bar on one of these raucous tour nights.

[John Early]

Yes.

[Claudia Doherty]

Are you going to the bar and like ordering wine as your drink?

[John Early]

Yeah, usually that's my go to. I mean, sometimes I'll get something.

[Amelie Marino]

Are the bar getting white or red?

[John Early]

Well, so here I prefer red, but now I'm dealing with my old man. Thing I'm dealing with is GERD acid reflux. And red wine is particularly bad for that.

[Claudia Doherty]

And can I say something as well?

[John Early]

Yeah.

[Claudia Doherty]

As some new sober in all obvious spaces. A lot of people who drink red wine. A lot of bars, when they come up to you, their breath smells bad.

[Amelie Marino]

Yeah. And their teeth are weird. Their teeth look gray and red on the edges.

[John Early]

I'm not trying to pick anyone up, but that's good to know. I don't want it to want to have bad breath. I don't want to be stinky. But yeah, I usually do white wine these days. Days.

[Amelie Marino]

Yeah.

[Claudia Doherty]

Yeah.

[Nick Tigerweiger]

GERD for the nerd. I apologize to. I didn't mean to say that. I'm sorry.

[John Early]

Don't you. Don't you deal with it too?

[Nick Tigerweiger]

I do. I do deal with GERD a little bit. What is G. GIRD is gastro.

[John Early]

It's what they call acid reflux. For whatever reason, there's an acro. Gastroesophageal reflux disorder, something like that.

[Claudia Doherty]

It should be called Grid Plus.

[Nick Tigerweiger]

You get more people getting it. Who's GR Plus?

[John Early]

Yeah, it was. So it started in 2020, was a pandemic pop up in Koreatown.

[Patrick Regan]

Okay.

[John Early]

And it is a trio of collaborators. They have really.

[Nick Tigerweiger]

This is how this came over.

[Claudia Doherty]

So they started during.

[John Early]

They started during the pandemic.

[Claudia Doherty]

Not exactly protecting our most.

[Nick Tigerweiger]

Claudio. What is this?

[Claudia Doherty]

Not exactly flattening the curve.

[John Early]

They have a. They have brick and mortars in Koreatown and Melrose and Berkeley, the two neighborhoods in la. And then Berkeley, California, which is up north by the UC Berkeley. And it has a. They have a food truck at Smorgasbord LA as well.

[Amelie Marino]

Well, well, that's of course where John and I first saw it.

[John Early]

Oh, at Smorgasbord.

[Amelie Marino]

Because there was a really beautiful time where two weeks in a row we went to Smorgasburg la and we thought

[Patrick Regan]

it was going to be a huge tradition, but we only did it twice.

[Amelie Marino]

Yeah.

[John Early]

This is. Can you describe this for people?

[Amelie Marino]

It's like a hot. A boiling hot car park.

[Patrick Regan]

Yeah.

[Amelie Marino]

With no shade, literally. And, like, extremely long lines for food.

[Patrick Regan]

Yeah.

[Amelie Marino]

But there is some exciting food. There's also like, a lot of very, like, virally kind of trendy Instagram. Like, that does not appeal to me.

[Patrick Regan]

Yeah.

[Amelie Marino]

Did I?

[Nick Tigerweiger]

Sucks.

[Claudia Doherty]

I'm not impressed if you get it. Like, when they got it from that place and it was. I thought. Really? Oh, yeah.

[Amelie Marino]

We did get some Dubai chocolate.

[Claudia Doherty]

I don't like the trends.

[Patrick Regan]

Yeah.

[Amelie Marino]

Oh, yeah.

[Claudia Doherty]

But I thought. I thought it was really good, but now it's like, it's sold everywhere and it's almost never good. It's just. It's so you drink it, you. You eat it. You're immediately so thirsty.

[Patrick Regan]

Yeah.

[Claudia Doherty]

And, like, your throat hurts from how thirsty you are from having one bite of it.

[Patrick Regan]

It's so sweet.

[Amelie Marino]

It's so sweet. I think the balance is off in many Dubai chocolates, but when the balance is right, fantastic.

[Patrick Regan]

But the texture is texture.

[Claudia Doherty]

I mean, I would never, like, want to have it because it would ruin my day.

[Patrick Regan]

Yeah.

[Claudia Doherty]

Remember it fondly, how it tasted.

[John Early]

It's not like how Astroturf. It is just like this thing. It's created from. No. From whole cloth. It was like, hey, do buy chocolate. This is a thing now. This is like a marketing initiative.

[Patrick Regan]

Very bizarre.

[Claudia Doherty]

It's just so funny when it.

[Patrick Regan]

Is there any tradition, though? Like, do people look into it? Is there any true history of it as, like a kind of.

[Nick Tigerweiger]

No. I think it was made.

[John Early]

We did a Dubai.

[Amelie Marino]

The crispiness inside it is a special pastry. Right, Right.

[John Early]

We did a Dubai chocolate brass and Robbins episode.

[Patrick Regan]

Real style.

[John Early]

And I don't remember if we had. I had some context there. I don't have my iPad with me.

[Nick Tigerweiger]

But you did do a little investigating.

[John Early]

We know.

[Nick Tigerweiger]

We did.

[John Early]

We had some. What it. Where it came from. It was actually not even invented by someone from Dubai. Buy.

[Amelie Marino]

It was created in 2021.

[John Early]

Yes. Yes. It's a very recent. Lots of pandemics that have so chimalier predates.

[Amelie Marino]

And we never got it, by the way. We never got it at Smorgasburg, which is a very hard word to say.

[John Early]

This was your maiden voyage with Julian.

[Amelie Marino]

This was the maiden voyage. We. I saw it and I thought, it looks good. But we had already chosen what our savory was going to be that day.

[John Early]

So here. Here's.

[Nick Tigerweiger]

What was that?

[John Early]

This was a big hunk.

[Patrick Regan]

And order. That's private.

[John Early]

There's a big honking order.

[Amelie Marino]

We have really good chicken that. With the pomegranate molasses.

[John Early]

Oh, you got a different chicken.

[Patrick Regan]

The wraps.

[Amelie Marino]

Yeah.

[Patrick Regan]

Yeah, those are really, really good.

[John Early]

That's fun.

[Nick Tigerweiger]

Have you guys been to Dunsmore?

[Amelie Marino]

Of course we have.

[John Early]

Okay.

[Patrick Regan]

Sorry. We've so many different pairings, too. Yeah, I think they've been together.

[Claudia Doherty]

I don't think so, actually.

[Patrick Regan]

I don't know.

[Amelie Marino]

Maybe we haven't been.

[Claudia Doherty]

You're always, like, walking around that area, being like, where should we go?

[Nick Tigerweiger]

Yeah, I've kind of. I. I would love to have dinner with you guys again. I spent a minute.

[Patrick Regan]

Let's see what happens.

[Claudia Doherty]

Yeah. My schedule is so influx.

[Amelie Marino]

Yeah.

[Patrick Regan]

I just think with everything that's going on with the movie, it might be a while.

[Amelie Marino]

Also, we did just have dinner together, like, 19 minutes ago, actually. This podcast has been going for 58 minutes.

[Nick Tigerweiger]

That's what it.

[Patrick Regan]

But that's.

[Nick Tigerweiger]

We're not. This isn't doing

[Claudia Doherty]

so hard. Like, when we do our podcast, it's like, the person comes in, like, don't say anything. We have to save it because we're like. We don't have. We're so afraid of, like, running stuff. But y' all have, like, full dinners with the guests before we do.

[Nick Tigerweiger]

Yeah, we should. Wives and I should have saved some stuff, probably. What are you talking about, we. I'm saying we have had. Haven't had anything beneficial to say the entire time we've been here.

[Claudia Doherty]

No, I'm not saying. I'm just saying, like, I would get, like. I think it's impressive that you could have a full conversation and then.

[Nick Tigerweiger]

Yeah, well, no, we don't. We do a bad job.

[John Early]

Yeah, we do. Yeah.

[Nick Tigerweiger]

But I'm saying we have anything interesting to say during dinner. Either we're bad at the job.

[Patrick Regan]

No, you're not. Well, then blame them.

[Claudia Doherty]

You're a household name. No, boys are a household name.

[Patrick Regan]

Literally.

[Claudia Doherty]

Literally.

[Nick Tigerweiger]

In which house? There's no. There's no there.

[Amelie Marino]

The.

[Nick Tigerweiger]

The. There's no. There's. It's a very few houses.

[Amelie Marino]

I was working with a movie star today, and she was like. I mentioned that I was doing doughboys tonight, and she was like, oh, yes, I've heard the name.

[John Early]

How about that?

[Nick Tigerweiger]

Say who? Say the person's name and we'll bleep it.

[Amelie Marino]

I can't. Okay, you'll bleep, bleep it.

[Nick Tigerweiger]

How about, she has no idea who the we are. There's no way on earth.

[John Early]

I don't know, I've met this movie star, so maybe just, you know, happened a while ago.

[Amelie Marino]

Bumble.

[John Early]

It was not Bumble. It's not any sort of romantic arrangement. Yes, but we did.

[Amelie Marino]

Yeah.

[John Early]

At a meeting with this person.

[Patrick Regan]

Cuz you would never be unfaithful.

[Amelie Marino]

No, don't get him.

[John Early]

Can I ask you a buzzcut question?

[Patrick Regan]

Yes.

[John Early]

Do people wanna do this? Like rub your head?

[Patrick Regan]

When I first got it.

[John Early]

I got that too a lot.

[Nick Tigerweiger]

Wait, do you? Oh, now I kinda missed it. So you wanna do it to him?

[John Early]

No, I don't wanna do it to you, but I'm just. Cause I can do it to me. But I did like kind of like that. Like looking back, I was like. I did kinda like that period where I was getting pet by a dog.

[Patrick Regan]

By a bunch of dogs.

[Claudia Doherty]

Yeah, well, you know, it's an erotic.

[Amelie Marino]

It's my favorite kind of velvet. He's a man's buzz cut head.

[Nick Tigerweiger]

Well also, you should be honest. You were at the dog park on all fours, walking up to people. I used to have a got. I would get a zero fade sometimes.

[John Early]

How about that?

[Amelie Marino]

What number have we got here? What's.

[Nick Tigerweiger]

Can I guess the fade number on that? I'm going to say that's a two on the side.

[Patrick Regan]

Yeah, you're correct.

[Amelie Marino]

And what is it on the top three?

[Nick Tigerweiger]

Yes. Whoa, wait, what is it on top three? Four.

[Patrick Regan]

Two and three.

[Nick Tigerweiger]

Two and three.

[Patrick Regan]

But. But that was a kind of conservative number I was doing for the play to keep it not looking too fresh. So now that I'm out of the play, I don't. I guess maybe I'll do one two.

[John Early]

Were you doing it? Wow. This is a self administered buzz cut.

[Nick Tigerweiger]

12 is 12 is maybe 1 3.

[Claudia Doherty]

I think you go shorter on the sides.

[Patrick Regan]

Oh no, never mind. I was doing three four for the play. No, so two, three is minimum one.

[Amelie Marino]

I know. And I love the buzz cut. It's fresh, it's sexy, it says something. But.

[Patrick Regan]

But you missed my longer hair.

[Amelie Marino]

Well, it's just there were so few like truly blonde men.

[Nick Tigerweiger]

Oh, you did have. You did have beautiful locks as well.

[Amelie Marino]

It's rare to have like to be a blonde man like a naturally blonde man.

[Nick Tigerweiger]

That's fair.

[Claudia Doherty]

And think of young bond boys who

[Patrick Regan]

like need to see that representation. Exactly.

[Claudia Doherty]

And like, and I know this isn't your intention, but think of how it feels for them to see you on screen with a buzz cut. See you on stage with a buzz cut.

[Amelie Marino]

Yeah, they're like, oh, so that's what I Meant today. Cool. Hack it away.

[Patrick Regan]

You're right. You're right.

[Claudia Doherty]

Yeah.

[Patrick Regan]

But here's the thing. I have. I mean, we'll find out, but it's like, I've never grown out my hair from a buzz before, so that's obviously terrifying. Is there going to be a period where I'm like, hi, guys.

[Claudia Doherty]

I know. You should go to the person I'm going to who says that they know the right way to grow it out. That being said, I had. I went to the barber in New York, so I was like, I just.

[Amelie Marino]

I don't.

[Claudia Doherty]

Like, I'm not comfortable here.

[Amelie Marino]

You will.

[Claudia Doherty]

That will happen because, like, people think my hair would look good long, but when it gets long, it just gets misshapen and weird because it's, like, very fine and cowlicky.

[Amelie Marino]

I think I'd love to see your hair long.

[Claudia Doherty]

It used to be long.

[Amelie Marino]

You drive me wild. I think you should do it.

[Nick Tigerweiger]

My. I asked for. I just. I basically asked for a men's regular, which is the most embarrassing thing you can. Can do at. At my. My barber, who. I told you before. My barber rubbed my belly. Speaking of rubbing, remember I told you

[John Early]

this is the guy who said, you look like Telly Savalas.

[Amelie Marino]

Oh, it's okay. You do not look like Telly Saalas.

[Nick Tigerweiger]

Well, hold on a second.

[John Early]

Guy who. Not. Not Columbo. He played Kojak. The old, like, a bald detective.

[Amelie Marino]

Isn't he related to Jennifer Aniston?

[John Early]

Is he?

[Amelie Marino]

I think so.

[John Early]

Wow.

[Nick Tigerweiger]

There was a guy who. I had an Uber driver, and he was like, you look. And you're gonna say, you don't look like him. And I agree. But he was. And I'll show you right now.

[John Early]

Yeah, you don't look like him at all.

[Nick Tigerweiger]

No, I don't. I don't. You're right. I do not look like that, man.

[Amelie Marino]

Can we use that power to figure out if he was related to Jennifer. Jennifer Aniston.

[Nick Tigerweiger]

And then also a guy. I was in an Uber, and a guy was like. And a guy was like, you look like. And hold on now. A guy was like, you look like Russell Crowe. And I was like, what? And I was like, no, I don't. But that's so kind. And he was like, in this movie that he was in. And you can look this up. It's Russell Crowe and Unhinged.

[Claudia Doherty]

I love that movie.

[Nick Tigerweiger]

And if. If you wouldn't mind putting Russell Crowe up in Unhinged, and then you can

[Patrick Regan]

see how much of a connection.

[Amelie Marino]

Yeah. We need to know about.

[John Early]

Oh, Then we will.

[Nick Tigerweiger]

We will look at. We will look at the Aniston connection. Here's Russell Crowen on.

[Claudia Doherty]

This is an unbelievable movie.

[John Early]

Not a very flattering comparison.

[Amelie Marino]

He can happen to anyone.

[Nick Tigerweiger]

But this does make more sense. I do look more like closer to

[John Early]

this guy in the sense of being a. A larger bearded guy. But like I don't think you look.

[Nick Tigerweiger]

This is closer than Gl. I look more like that than Gladiator.

[Amelie Marino]

Do you know that his parents were film set caterers Is Wow. To set with them and be like one day that'll be me.

[Patrick Regan]

Wow.

[Amelie Marino]

And how right he was.

[Claudia Doherty]

Yeah, yeah, yeah. Do you know what this movie's about?

[Patrick Regan]

No.

[Claudia Doherty]

He gets road rage.

[Patrick Regan]

Wait. It looks like falling.

[Claudia Doherty]

Basically. It's like what happens is like I forget falling down. I forget. A woman like like cuts him off or something and he goes so crazy and wants up following her all around the highways trying to.

[Patrick Regan]

To like Rand.

[Amelie Marino]

I think that's great. Costing to be quite honest.

[Nick Tigerweiger]

That is good.

[Claudia Doherty]

She was so scary.

[Patrick Regan]

Who directs?

[Nick Tigerweiger]

I kind of like that psycho Kelly Saalis. I like Russell Crow. I can't help myself.

[Patrick Regan]

I love Russell Crow.

[John Early]

He's great.

[Nick Tigerweiger]

I love him.

[John Early]

Yeah.

[Nick Tigerweiger]

I might go see Moonstruck this week.

[Patrick Regan]

I've never seen Moonstruck. You've never seen it?

[Nick Tigerweiger]

I've never seen Moonstruck.

[Patrick Regan]

Get ready.

[Amelie Marino]

Get ready.

[Nick Tigerweiger]

What's that?

[Claudia Doherty]

Where is it playing?

[Nick Tigerweiger]

Enjoy New Beverly.

[Claudia Doherty]

Oh cool.

[Patrick Regan]

You're going to freak out.

[Amelie Marino]

It's amazing.

[Patrick Regan]

Beautiful. It's.

[Nick Tigerweiger]

I'm excited to see it.

[Patrick Regan]

Pristine.

[Amelie Marino]

Wonderful.

[Patrick Regan]

And can we. Sorry. Can we do the Jennifer Aniston connection?

[John Early]

Godfather of Jennifer Aniston. The Godfather blood.

[Nick Tigerweiger]

Wow.

[Patrick Regan]

Wow.

[Amelie Marino]

So kind of. Right? But no blood. That's sad. Cuz I was looking at those photos of him being like they do look alike. They don't look alike at all but they.

[Claudia Doherty]

Maybe they are blood and Godfather.

[Amelie Marino]

Yeah. Sometimes you can be blood.

[Nick Tigerweiger]

Yeah. It could be an uncle or something. But I think they would say. Say that.

[Patrick Regan]

Should we just watch something?

[Amelie Marino]

I am tired.

[Patrick Regan]

We could.

[Nick Tigerweiger]

Don't stop saying that. You're like the one about the lady who stole the baby. I know that's a big one right now.

[Amelie Marino]

We should have watch that. Very gr.

[Patrick Regan]

It seems so depressing.

[John Early]

Want to watch a true crime thing?

[Nick Tigerweiger]

We're not going to watch anything you psycho. We're

[Claudia Doherty]

like something to like something to that's fun to have on in the background and that still could be food

[Amelie Marino]

related and there can be crime in it but just not true crime.

[Nick Tigerweiger]

Oh, I have a question for all of you?

[Patrick Regan]

Yes.

[Nick Tigerweiger]

You're. You're all in a food. Oh, I. Me too. But what are some of your favorite food movies before your batty season?

[Amelie Marino]

Oh, I hate that. Oh, what the.

[Nick Tigerweiger]

Why do you hate that? That's fun.

[Amelie Marino]

Because, like, I've never been like, ooh, this movie's about French fries.

[John Early]

What the hell?

[Amelie Marino]

Wait, do you know, actually, there is one movie about food that I find quite enticing. I may be really hungry. I watched on a plane the 100 foot journey.

[Nick Tigerweiger]

Oh, I don't know this. What is it?

[Patrick Regan]

It's about a 100 foot sub.

[Amelie Marino]

It's about. I think it's about an Indian restaurant in like, the English countryside. Maybe in like the 70s, but I don't know if it is in the 70s. But they just. The food is. What are you guys doing?

[Claudia Doherty]

I was looking to find the correct thing while you were talking.

[Amelie Marino]

Oh, my God.

[Claudia Doherty]

I wonder where it went, but doesn't matter.

[Nick Tigerweiger]

I'm doing Euro Hero. What are you looking for?

[Claudia Doherty]

I have like, Nicorette spray, but I'm totally fine.

[Nick Tigerweiger]

It's in the kitchen. We saw it. We thought it was mace. I was afraid.

[Claudia Doherty]

Oh, have I not done it since I got in here?

[Patrick Regan]

We gave it to an aspiring cop.

[Claudia Doherty]

That's okay. Okay.

[Amelie Marino]

But apart from that, food movies. I'm not. I would never. I'm like, Oh, I don't want.

[Patrick Regan]

I do want to hear about that

[Amelie Marino]

other movie, though, but the 100 foot jet.

[Patrick Regan]

Any. I'll look it up.

[Amelie Marino]

Yeah.

[Nick Tigerweiger]

Euro Dreams of Sushi and other big food documentary.

[Amelie Marino]

But that's a documentary. That's a completely different.

[Patrick Regan]

I'll tell you a food movie that I saw in theaters four times when it originally came out when I was like 14 years old.

[Amelie Marino]

Cookies and cream.

[Claudia Doherty]

Cookies and cream, too.

[Patrick Regan]

Thank you.

[John Early]

It's dropped.

[Claudia Doherty]

Thank you.

[Patrick Regan]

Chocolat.

[Amelie Marino]

Oh, yeah.

[Patrick Regan]

And I thought it was. I literally was like, telling my teachers, like, have you guys seen Chocolat? I thought it was the best movie ever made.

[Nick Tigerweiger]

It's not a bad movie.

[Claudia Doherty]

You know, my.

[John Early]

I just curious.

[Patrick Regan]

I haven't seen this for sure.

[Amelie Marino]

Remind me what the premise of Chocolat. The chocolat makes you cry.

[John Early]

The chocolate makes you horny.

[Patrick Regan]

Sensual. Is it magical?

[John Early]

Yeah, it's like a magical.

[Claudia Doherty]

Something magical.

[Amelie Marino]

Johnny Depp, right?

[John Early]

Oh, yeah.

[Patrick Regan]

So Johnny Depp.

[Claudia Doherty]

Well, so.

[Patrick Regan]

So first. First. Juliet Bono. B.

[Amelie Marino]

Which is already a food name because it's so close to Juliet Brioche.

[Nick Tigerweiger]

Yes.

[Patrick Regan]

Which brings us back to food stuff.

[Claudia Doherty]

Okay, so Jul. Jul opens a.

[Patrick Regan]

A ch. Chocolate store in A conservative French town, a very Catholic, conservative town. And everyone's like. Everyone's like,

[Amelie Marino]

it makes them wild.

[Patrick Regan]

And their husband's like, what are you doing? They're like, nothing.

[Claudia Doherty]

And that's such a funny idea for a movie.

[Patrick Regan]

I know it. But it. Like, it. It. You know, it kind of. Anyway.

[Claudia Doherty]

Yeah, it was, like, critically.

[Patrick Regan]

Johnny Depp, I think. Yeah, it was a kind of Oscar.

[John Early]

Yeah, it got nominated for an Oscar.

[Nick Tigerweiger]

Oh, yeah.

[Claudia Doherty]

I have a Chocolat story after this.

[Amelie Marino]

Okay.

[Patrick Regan]

And then Johnny Depp. And then Johnny Depp come into town, and I guess they just have sex. I'm not sure.

[Nick Tigerweiger]

Yeah.

[Patrick Regan]

What's your Chocolat? Sorry. Oh, sorry.

[Nick Tigerweiger]

No, you go first.

[Claudia Doherty]

I'm taking a backseat story.

[Nick Tigerweiger]

All right. Okay. You go first.

[Claudia Doherty]

You go first. No, I'll take it back to you.

[Nick Tigerweiger]

No, I don't have a Chocolat story. I just.

[Amelie Marino]

You better. You better come in with a chocolate story.

[Patrick Regan]

I actually have another one.

[Claudia Doherty]

Well, can Mitch have that one? Can you just. Can Mitch have that one?

[Nick Tigerweiger]

Can I have yours?

[Patrick Regan]

Yeah, sure.

[Claudia Doherty]

My Chocolat story is that every. Like, my mom never watched tv, but every time we went to Blockbuster, she would, like, think, I'm going to rent a movie for me. And she would always run Chocolat. But, like, every single time I told you this.

[Amelie Marino]

Yeah, I love it.

[Claudia Doherty]

I would always come home and, like, it would be like the chocolate credits playing. My mom would be, like, clearly had been sleeping for hours, and I wake up, I be, oh, I fell asleep during Chocolat. And then she wouldn't have another chance to watch it, so she would turn it. And then, like, the next time we went to Blockbuster, she would, like, rent it again. And then, like, she would, like, oh, gosh. Oh. Oh, I miss chocolate for, like, years. For literally years of my childhood.

[Patrick Regan]

It was like the Chocolat effect.

[Amelie Marino]

That's so sweet. It's something very sweet about that.

[Patrick Regan]

I told my parents that I had a crush on Juliet Binoche.

[Amelie Marino]

Wow.

[Patrick Regan]

A good crush that I wasn't getting,

[Claudia Doherty]

but really it was about the brioche element.

[Amelie Marino]

Yeah.

[Nick Tigerweiger]

A good crush to have a Cher. Cher. When I was young, boy, I liked Cher.

[Claudia Doherty]

Really?

[Amelie Marino]

You don't like her anymore?

[Nick Tigerweiger]

No, I like her. Yes.

[Patrick Regan]

She's flat.

[Claudia Doherty]

She's too old now.

[Amelie Marino]

Yeah. Is it?

[Nick Tigerweiger]

I think she looks great.

[Claudia Doherty]

Oh, God forbid. A woman age.

[Nick Tigerweiger]

Lock her up, Meryl Streep, and death becomes her. I had a crush on. I had a few movie crushes.

[Claudia Doherty]

The woman I said I had crushes on were like, you liked it?

[Amelie Marino]

Because her head was twisted backwards. Sick.

[Claudia Doherty]

Yeah, it's weird.

[Amelie Marino]

You sick.

[Nick Tigerweiger]

They are. They are.

[Amelie Marino]

They are.

[Nick Tigerweiger]

I guess they are. But I also had Suzanne Summers, and. And is that also a gay crush?

[Amelie Marino]

Oh, it's pretty gay.

[Claudia Doherty]

She just like, clearly attractive. So if you're taking a stab at the dark, it's like, I know that a straight guy would want to hook up with Suzanne Somers. So, like, I'm going with her.

[Nick Tigerweiger]

Three. Three's company. Suzanne Summers.

[Patrick Regan]

Oh, yeah. She was so hot.

[Nick Tigerweiger]

Yeah. Yeah, I had a crush on her.

[Claudia Doherty]

And Step by step.

[Nick Tigerweiger]

Oh, yeah.

[Claudia Doherty]

That you don't like old girls.

[Amelie Marino]

The way she parented those kids was.

[Nick Tigerweiger]

She was hooking up with Cody. That's the secret.

[Claudia Doherty]

Wait, really?

[Nick Tigerweiger]

Yeah. Her and Cody were.

[Amelie Marino]

Is that a son?

[Nick Tigerweiger]

That Cody was like, like the nephew? The guy who's like, what's up? Like, he was like the kind of the.

[Claudia Doherty]

The he.

[Amelie Marino]

Like how old he was.

[Claudia Doherty]

Like, it was one of those things in those. In those kind of seventh heaven, like step by step time where it was like. And this older kid lives there too, and addressed in the pilot. But then it runs for eight years. But why does he live there?

[Patrick Regan]

Who is this?

[John Early]

Yeah, we got six orders of the five piece wings and og, which is original crispy. Omfg, which is the signature spicy dry rub. Galbi soy garlic honey butter, which is a sweet honey glaze. Hot Yang Yum, which is a sweet and spicy chili.

[Nick Tigerweiger]

And then is he covering his face with his new.

[John Early]

Which is fermented habanero and Korean chili, all caps, very spicy. Now, Mitch, I'm something of a heat seeker.

[Nick Tigerweiger]

You moved off your iPad. Can I just point that out, that you've now moved to notes.

[John Early]

Yeah, I'm. I'm using. I got better.

[Nick Tigerweiger]

I think it's professional.

[Patrick Regan]

Here's the twist about everything. Nick just read. We don't remember a single one.

[Claudia Doherty]

What if I, like, had. What if I, like, had been secretly taking meticulous notes under the table and had really, like, discerning opinions on each item?

[Nick Tigerweiger]

Well, we do know.

[Amelie Marino]

I really know. All I really know is I'm very full.

[John Early]

I'm very full.

[Amelie Marino]

Comfortably full.

[John Early]

And I will say, part of the issue with us remembering, you know, specifics from this meal was that nothing was labeled, which was absolutely.

[Amelie Marino]

Especially when we bought, like, 19 different kinds of things.

[Claudia Doherty]

And they're all pretty similar in a way where it's like, there's no way I could possibly guess.

[John Early]

You have eight.

[Nick Tigerweiger]

We got. We got a lot of.

[John Early]

You got a label.

[Nick Tigerweiger]

I wanted to give the Breakdown of the food. I, I, I, I texted John and Claudia. You weren't on this text.

[Claudia Doherty]

I'm sorry. I don't mind. I'm happy to.

[John Early]

I wasn't on this text.

[Nick Tigerweiger]

Somehow. You weren't. Yeah, you dwogs was not on there.

[Amelie Marino]

We can't grandfather you every text thread.

[Claudia Doherty]

Totally. And I get that, but I think

[Patrick Regan]

next time we should bring Nick into the text thread.

[Nick Tigerweiger]

Oh yeah, he's allowed to. I don't. What do you. What the hell? That's not true.

[John Early]

Like that. You like that you're doing this on on your own. You got gives you a little extra power. I think you like that the are

[Amelie Marino]

you talking about he's lording it over you. Yeah, of course.

[Nick Tigerweiger]

Just because we're friends.

[John Early]

I know you. You all are friends. Did you have like a real.

[Claudia Doherty]

But I want to cultivate our relationship.

[Patrick Regan]

We're going to change that.

[Amelie Marino]

Okay.

[Nick Tigerweiger]

You don't seem excited by that at all.

[Claudia Doherty]

I'm going to change that. I'm so excited to change that.

[Nick Tigerweiger]

I, I texted Claudia and I said this is what we're think. She actually sent me a thing of this is what I think for food. And I said, this is that. This is what we were working. Working out.

[Amelie Marino]

Oh yeah. I wrote it this morning.

[Nick Tigerweiger]

She wrote this morning. I was like, this is what we were working out. And this is what we were. This is what we were working out because it was a big chunk of food. And then she said. And then she looked at my list and she said, and we're gonna also get the things. I said too, right? I said yes. I'm not trying to exclude your things here.

[Amelie Marino]

It seemed like you were.

[Nick Tigerweiger]

And I was not trying to. I told you that I didn't like cheese. Corn cheese.

[Patrick Regan]

Which I didn't like it in theory or you had you had it before.

[Nick Tigerweiger]

I had had corn cheese before.

[Patrick Regan]

Is it a Korean thing?

[Amelie Marino]

Yes, I've had it before. I thought this one was great. Yeah, but I don't want to start saying opinions too early. Done early.

[Patrick Regan]

Maddie's secret.

[Claudia Doherty]

Can I ask one very quick question, please? Because it's a huge part of my podcasting journey. Why does this happen only to me's gone inside out. No, no, no.

[Patrick Regan]

Look at me.

[Claudia Doherty]

No, but look. This is mid calf. These are appropriate separate length pants.

[Amelie Marino]

Oh, your pants come when I cross my legs.

[Claudia Doherty]

They become booty shorts. And it looks crazy because I don't. Because that is not on the same level.

[John Early]

Have you thought about longer socks? Like a mid calf sock?

[Amelie Marino]

Yeah.

[John Early]

Is that what you're worried about other.

[Claudia Doherty]

I'm just worried about what's going on with like physics. Physics. It's a benefit.

[John Early]

Look, I'm a shorts guy in general, but if I was wearing pants right now with my sock height. Because we've both got kind of like the quarter height socks.

[Claudia Doherty]

Totally. But I just would never expect.

[Nick Tigerweiger]

Why is he wearing booty short shorts, by the way?

[Amelie Marino]

And what's the symbol on your socks? It's a Masonic lodge symbol.

[John Early]

This is. That was. Well, that looks like the Lululemon logo

[Amelie Marino]

and they're inside out.

[John Early]

What brand is this?

[Claudia Doherty]

Yeah, it was in a rush, of course.

[John Early]

I think this is stance. But it does. It does look like the Zodiacs symbol.

[Amelie Marino]

Yeah. Scary. And that's how he knew. I'm gonna ask that you blur my body from here down.

[Claudia Doherty]

And I'm gonna ask that you blur. I'm gonna ask that you blur the. Can you blur this?

[John Early]

Can we do some blurring?

[Nick Tigerweiger]

You have nothing. You. You, you, you. You have sweat that doesn't smell bad. You're doing great.

[Amelie Marino]

You're looking at me while you say that my sweat does smell bad.

[Nick Tigerweiger]

I was talking to Pat. Pat has the sweat that doesn't smell bad.

[Claudia Doherty]

But that's my only thing I have.

[Nick Tigerweiger]

No, you have plenty more.

[Claudia Doherty]

That's my one.

[Amelie Marino]

That is the one.

[Nick Tigerweiger]

I had to go to dermatologist and get extra strong deodorant so that because I was sweating too much in high school.

[Amelie Marino]

You should get one with hydrogen peroxide in it, I think. Or maybe salicylic acid.

[Claudia Doherty]

I think with hydrogen peroxide. You have to mix the boys.

[Nick Tigerweiger]

Boys were always afraid of pitting. No one should be pitting.

[John Early]

I'm still self conscious about pitting.

[Nick Tigerweiger]

Yeah.

[John Early]

I'm like. I'm always checking to see if I

[Patrick Regan]

used to rule my life as a.

[Nick Tigerweiger]

As an adult man though. Do you care anything?

[Amelie Marino]

It would be a nightmare for it again.

[Nick Tigerweiger]

Am I pitting?

[Amelie Marino]

No, you're not pitting wise.

[Nick Tigerweiger]

I've seen you pit as an adult and I think nothing of it. I think it's. I think they.

[Patrick Regan]

I think the truth is we don't think anything about other people.

[Amelie Marino]

That's what people always say.

[Claudia Doherty]

But I'm like, I'm always thinking about other people. I'm always thinking they're weird. Like, you know, no one's thinking about anyone else. They're thinking about themselves. Like I'm of kind constantly thinking about everyone else and how they're weird.

[John Early]

So I guess it's not true.

[Amelie Marino]

That is true to some extent. It is True, but I couldn't have worn a more appropriate, inappropriate outfit for being on television. I mean, podcast with this.

[Claudia Doherty]

Because this couch, it's like you have to sit up straight. Something crazy happens. Something crazy happens midsectionally.

[Patrick Regan]

I've noticed that on every Joe Boys episode, I'm. I'm lounging and having a good time, and then I watch and go. I know.

[John Early]

I. I'm. I have not cleared out.

[Amelie Marino]

I'm like this, right? I'm lying down.

[John Early]

My posture. My posture ends up being so unflattering. And then I always, like, do the wrong thing.

[Nick Tigerweiger]

We should tilt the couches.

[Patrick Regan]

You blur all of them forward.

[Claudia Doherty]

I just want this unblurred. Just this.

[Amelie Marino]

I know.

[Nick Tigerweiger]

If we put hard. If we.

[John Early]

It's like an iris around each of our faces.

[Nick Tigerweiger]

Mike will do that. He'll do that for us.

[John Early]

Mike will do that.

[Nick Tigerweiger]

That's what it. Right now for.

[John Early]

It's like one checkbox for Mike. It's fine.

[Nick Tigerweiger]

If we had harnesses and tilt the couches forward. I feel like that would be.

[Claudia Doherty]

And then can you blur out the Lulu? Because I have a deal with Rory.

[Amelie Marino]

Rory.

[Claudia Doherty]

Rory. An Athleisure brand. I have a deal with them, so I can't be.

[Nick Tigerweiger]

Who are those socks? Ws What? Who Stance.

[John Early]

That was a. I already answered. But yeah, so I think that stance is the brand.

[Claudia Doherty]

And that's a high end running athletic sock.

[John Early]

Is it really?

[Claudia Doherty]

Well, it's just like, they sell one. I used to work running retail.

[John Early]

Wait, really?

[Claudia Doherty]

For years? Yeah, years.

[John Early]

I'm. I got to be honest.

[Claudia Doherty]

I'm in the store. People are coming in. I'm being like, can you stand them on foot? Can you walk that way?

[John Early]

Wait, was this where.

[Claudia Doherty]

Let me go work my magic.

[Amelie Marino]

Which diagnosed my run, gave me sneakers.

[Claudia Doherty]

It was super runner shop in New York. And then.

[John Early]

Oh, wow.

[Claudia Doherty]

And then, like. And then Brooklyn Running Company in Brooklyn, like, multiple different points of my life.

[John Early]

I ran a half marathon this year with my dad and my brother, and we would like. I was right. Yeah,

[Patrick Regan]

don't look it up or anything.

[John Early]

That's amazing.

[Patrick Regan]

Four.

[John Early]

But. But I was just.

[Nick Tigerweiger]

His brother won a medal without even trying.

[John Early]

Yeah, I know. My. My brother.

[Amelie Marino]

I didn't.

[John Early]

We saw my brother at the finish line. He had a silver medal. He's like, yeah, it turned out he got second in my age group. He wasn't even, like, running for time. But anyway, your dad.

[Nick Tigerweiger]

You and your dad finished together?

[John Early]

Yeah, ran. I ran with my dad the whole time. It was great. My dad's. My dad's a When he was young, I. I think he did beat me.

[Patrick Regan]

No, no.

[John Early]

Really? Yeah.

[Amelie Marino]

Wow. Yeah.

[John Early]

No, we were just running side by side.

[Amelie Marino]

My dad beat you? That's awful. Nick. You should have.

[Claudia Doherty]

Don't help. Okay, it's fine because it's us. But don't tell other people that cuz, like, we're cool. But like, I wouldn't be saying that other people, cuz this town is harsh.

[John Early]

My dad didn't beat me. We finished together.

[Claudia Doherty]

We had to get. But he.

[Amelie Marino]

Out.

[John Early]

Okay, all right, hold on.

[Nick Tigerweiger]

You and your dad finished?

[John Early]

All right, let's all back it up. We. It was a. It was a. It was a lovely, lovely thing we did. But anyway, I was going to say the. The, Like, I was. I was running a lot. And I'm not someone who runs all the time. Like a lot of what I do. What's going on? What's the thumbs up?

[Nick Tigerweiger]

I gave her a thumbs up because I was thinking about you guys finishing together in the same way.

[John Early]

Let's knock this off. All this stuff too.

[Claudia Doherty]

Finishing completion. Like, I don't like the way we talk about coming in this. In this country.

[Nick Tigerweiger]

I agree with that. Coming is actually by comparison just the worst. Coming is kind of cleaner.

[Claudia Doherty]

To me, just like I finished is so strange. Or it's like to completion. Like just those kinds of.

[Amelie Marino]

Yeah.

[John Early]

What. What do we need the euphemisms for? Whatever happened to shooting a fat load?

[Claudia Doherty]

Oh, whatever happened to that?

[Nick Tigerweiger]

I agree with them.

[John Early]

I don't know.

[Claudia Doherty]

Sometimes people on. I know this is like, not for necessarily this audience, but like, there's just a specific part of like Grindr culture where people will be like. They'll be like bragging in their, like, name or they're like, who wants my eight day load? It's like, I haven't. Can I say that on this?

[John Early]

Yeah, I think you say eight day.

[Amelie Marino]

You said that load one second.

[Claudia Doherty]

But it's like, why are you trying to be like, I have this amazing thing to offer one lucky customer.

[Patrick Regan]

Yeah.

[Claudia Doherty]

My eight day load.

[Patrick Regan]

It's. It.

[Claudia Doherty]

It will be gone once it's gone. Do you know what I mean? I don't care how many days your load is.

[Amelie Marino]

Yeah.

[Claudia Doherty]

What do you think you're.

[Nick Tigerweiger]

That's not caviar.

[Claudia Doherty]

Yeah. It's wine.

[John Early]

I guess you just.

[Patrick Regan]

The idea is more of it.

[John Early]

You've been incubating this load for a while. Yeah.

[Claudia Doherty]

But it's like, I'm not. Yeah, it's not that hard of work. You know, they're acting like they've brought. They've done something.

[Amelie Marino]

They've been cooking something up.

[Patrick Regan]

Yeah.

[John Early]

Can we look up like, at what point diminishing returns in like, terms of like load storage.

[Patrick Regan]

But whatever you do, don't press the image tab.

[John Early]

Like I wonder. I feel like. I feel like. Yeah, maybe once you get. Is eight days like the threshold four day load.

[Nick Tigerweiger]

I get eight day load is crazy.

[Claudia Doherty]

I mean, I'm using eight as sort of a stand in. It's just people are kind of just talking about the span. Not every second, but like every few months. They'll come up across.

[Nick Tigerweiger]

Yeah. You gave them an impossible thing to Google.

[Claudia Doherty]

I don't know. We have the science to determine the diminishing returns of a load. It's like someone's like they're defending their thesis. Like a load. A load stops getting bigger after nine and a half days.

[John Early]

I just feel like there's a finite amount of space in there.

[Amelie Marino]

Not pictures.

[John Early]

No. We don't care about how to last longer in bed. That's the wrong thing. Not masturbating for weak myths versus facts. Not masturbating.

[Claudia Doherty]

Yeah.

[Nick Tigerweiger]

You also told your employees to Google a thing about loads, by the way, just so you remember.

[Claudia Doherty]

I know. I didn't mean to get us on this track.

[John Early]

What to do for semen retention. So that's more of a guy. That's more.

[Amelie Marino]

I thought the french fries were good, but the rice was even better.

[John Early]

I didn't really like that fried rice. So we should talk about. We, like. I think we can wait to get to the sides. But talking about the chicken, which is the whole point of going to a place like Chimalier, if you're. If you're going to the chicken sommelier,

[Nick Tigerweiger]

wouldn't it be nice to say you had like a fresh load too, instead of an eight day, like going to be small.

[John Early]

Yeah, it's just. It's just modest.

[Claudia Doherty]

But I don't need to. Whatever.

[Patrick Regan]

And I'm sorry. But potentially if it's. If it's stored up.

[Claudia Doherty]

Yeah.

[Patrick Regan]

Yeah, it might. It's not just the quantity.

[Nick Tigerweiger]

Yeah.

[John Early]

This. This all feels like manosphere.

[Claudia Doherty]

Manosphere delivery method.

[John Early]

The semen retention stuff. This is all like Jordan Peterson's manuscript.

[Claudia Doherty]

I know like people get into the science.

[Nick Tigerweiger]

Is this. Is this dopamine Podcast dot com.

[John Early]

Let's go do some. Yeah, let's. We'll do some. Some off pod research. We'll get to the bottom of this.

[Patrick Regan]

This. Yeah.

[John Early]

But I, I feel. I feel like the. We're more interested in the science of like how long because there's A finite amount of space in there.

[Patrick Regan]

Right.

[John Early]

Like, when do you want to. When does. Do we need to stop retaining or when do we stop making gains? I guess.

[Claudia Doherty]

I don't think it's a space issue, though, because you think this.

[John Early]

It just kind of cycles out naturally.

[Amelie Marino]

They can get gigantic. Right?

[Patrick Regan]

Your balls.

[Claudia Doherty]

Huge.

[Amelie Marino]

Yeah, Huge.

[Nick Tigerweiger]

There is ball. Yeah. Ball maxing is a new thing that people like to do now. This is. It's true.

[Patrick Regan]

Literally. Literally.

[Claudia Doherty]

Of.

[Nick Tigerweiger]

Of, of, of. They, like, they inject saline into their

[John Early]

testicles, but that's not giving you more scrot.

[Claudia Doherty]

I know it's. But there's also, like, hole tox to make your whole. There's things to make your hole look better, which I'm like, look better. It's a little lipstick on a pig, don't you think?

[Patrick Regan]

Yeah.

[Amelie Marino]

So is it. You're trying to.

[Claudia Doherty]

It's never gonna look that good.

[Amelie Marino]

Are you trying to create. It's a hole when they're putting the Botox in there. Like, are they trying to make it look puckered? What are they. What do they.

[Claudia Doherty]

I don't know.

[Patrick Regan]

Maybe less puckered.

[Claudia Doherty]

Maybe, like, less puckered.

[Amelie Marino]

They're slackening it. They're smoothing it out.

[Claudia Doherty]

Yeah, they're smoothing it out.

[Nick Tigerweiger]

There we go. We got.

[Patrick Regan]

We got how many days for a.

[John Early]

Well, hold off for a few days.

[Claudia Doherty]

This is not scientific. Of course. Of course. Row is, like, in the mix. They're always trying to, like, have a take on things like this. They're everywhere.

[John Early]

Okay, so 12 after the first four days, semen volume increases by 12% each day. You don't ejaculate. But that doesn't. That can. Does not continue at infinity.

[Claudia Doherty]

I think it would take a pretty long time to fit up and be like, no more room in the end.

[Patrick Regan]

Yeah.

[Nick Tigerweiger]

You saw the end of Scary Movie. You know what happens.

[John Early]

I did see the end of Scary Movie.

[Amelie Marino]

Yeah.

[Nick Tigerweiger]

Yeah. You know. You know exactly what happened.

[John Early]

You're right.

[Amelie Marino]

Yeah.

[Claudia Doherty]

The first one. The first one on the ceiling.

[John Early]

It is a tidal wave.

[Nick Tigerweiger]

The guy's body sinks in.

[Amelie Marino]

Right.

[Claudia Doherty]

There was nothing like that movie when it came out.

[Patrick Regan]

I know.

[Claudia Doherty]

There was nothing like it.

[Patrick Regan]

I know.

[John Early]

Did we all see the new one?

[Claudia Doherty]

No. I had fun.

[Patrick Regan]

Yeah.

[John Early]

But it's, you know, part of it is just nostalgia.

[Nick Tigerweiger]

Phantom 3 is a good food movie to me. Even though that's food poisoning. It is food poisoning, but still,

[Claudia Doherty]

do poison movies count as food movies? It's an interesting conversation. I see both sides. I didn't like Phantom thread.

[John Early]

No.

[Claudia Doherty]

I thought it was boring.

[Nick Tigerweiger]

I. I I. Oh, my God. It's one of my favorite movies of the. Of the 2000s.

[Claudia Doherty]

Maybe if I watch it now.

[Amelie Marino]

It's my favorite movie about Thread.

[John Early]

I like Spider Man.

[Patrick Regan]

Oh, talk about what?

[John Early]

I'm a dude.

[Claudia Doherty]

Wait, do you know what meme I always think is really funny?

[Amelie Marino]

Okay.

[Claudia Doherty]

Do you ever see the one where. There. It's like from. It's like a daily. From the first Spider man movie or one of the Spider man movies and the girl and the extra.

[Patrick Regan]

It's so amazing.

[Claudia Doherty]

Kirsten Dun's point. It's so good.

[Patrick Regan]

And everyone's just supposed to be like this, but there's one extra her who's like.

[Claudia Doherty]

She's like on the DVD cover of, like, X Men. Yeah, it's really incredible.

[Amelie Marino]

I want to see that.

[Claudia Doherty]

My.

[Amelie Marino]

My.

[Claudia Doherty]

Yes.

[Amelie Marino]

What?

[Patrick Regan]

No, I'm just trying to help the hosts.

[Claudia Doherty]

You're doing great.

[Nick Tigerweiger]

You're doing great.

[John Early]

You're helping by being. By being conversational and. And amusing, which is. You always are.

[Amelie Marino]

That's all we can do.

[Nick Tigerweiger]

I had a crush on Rachel Weiss too, and. Yeah, yeah, Rachel Weiss. And I did like Pamela Anderson. Even though that almost is too boring of a.

[Amelie Marino]

What?

[Patrick Regan]

Why are you saying this?

[Amelie Marino]

Yeah, why.

[John Early]

Why are you saying this?

[Amelie Marino]

You're returning to the subject from many minutes ago. Not connected to what I'm saying.

[Nick Tigerweiger]

I think you said I had gay crushes and I was trying to say there was some.

[Amelie Marino]

An old. It's definitely an old topic.

[Patrick Regan]

Rachel Vice.

[Amelie Marino]

That's a gay. That's gay.

[Patrick Regan]

That's very like.

[Amelie Marino]

That's very gay.

[Patrick Regan]

Yeah, that's gay.

[Nick Tigerweiger]

Wait, really?

[Patrick Regan]

Oh, no, no.

[Claudia Doherty]

What? Oh, my God.

[Nick Tigerweiger]

Episode's going to sound horrible now, Claudia.

[Amelie Marino]

No, it sounds.

[John Early]

That's fixable.

[Nick Tigerweiger]

It's fixable. It's fixable.

[Amelie Marino]

Sorry.

[Nick Tigerweiger]

Korean fried chicken wise.

[John Early]

Yes, that's right. I was just gonna say my.

[Patrick Regan]

My.

[John Early]

My Go to food movie. I always say cite is big night. I feel like that's.

[Patrick Regan]

I've never seen it.

[Amelie Marino]

I've never seen it.

[Nick Tigerweiger]

I said Chef Delight especially.

[John Early]

I feel. Hey, that could be a Patreon episode for Pasta girls.

[Amelie Marino]

Oh. Oh, yeah.

[John Early]

Italian food centric.

[Amelie Marino]

Another of the movies by watching it.

[Claudia Doherty]

Another Pasta Girls movie.

[Patrick Regan]

Yeah, yeah.

[Claudia Doherty]

That is one of my favorite food food movies that's quite recent.

[Amelie Marino]

And cookies and cream 3.

[Claudia Doherty]

No sex, which I saw in 4D.

[Amelie Marino]

Cookies right down on you.

[Claudia Doherty]

No, we saw this together. So actual cookies come down on you in the theater. Really additive.

[Nick Tigerweiger]

It's called cookies 3D.

[Claudia Doherty]

No, it's called cookies and cream 6. And you can see it in 4D.

[Amelie Marino]

And when you say 4D. Cookies.

[Nick Tigerweiger]

Cookies fall on you.

[Patrick Regan]

Yeah. If you got.

[Claudia Doherty]

If you got the 4D tickets.

[Amelie Marino]

Yeah. They're expensive, though.

[Patrick Regan]

4DX.

[Claudia Doherty]

Only some theaters have it.

[Patrick Regan]

This is what I'm talking about. About doughboys being out of body.

[Claudia Doherty]

I. I'm like, no, but my favorite food movie that we saw recently is Yumi in Tuscany.

[Patrick Regan]

Oh, I'm so jealous I didn't see it.

[Amelie Marino]

It's really good.

[Claudia Doherty]

It's this exact movie. It's this exact movie where you say, did you see you, me and Tuscany and Yumi and Tuskegee? And someone says, no.

[Amelie Marino]

Did you?

[Claudia Doherty]

And you say, yeah, it was. It's cute.

[Nick Tigerweiger]

Yeah. Yeah.

[Claudia Doherty]

It's really fun.

[Amelie Marino]

It's fantastic.

[Claudia Doherty]

And it's in conversation with Maddie's secret.

[Amelie Marino]

It's extremely in conversation with Maddie secret.

[Patrick Regan]

I'd love to see it.

[John Early]

It's another Juliet.

[Claudia Doherty]

Sorry, I was gonna say this joke. It's nothing like your play because it's a dialogue between the movie.

[Amelie Marino]

Oh, my God.

[Nick Tigerweiger]

Okay, that's making sense.

[Claudia Doherty]

Thank you for giving me the space to get that out.

[John Early]

I liked it. Juliette Binoche has another. I just remembering it was in another recent food movie that I enjoyed. Wait, was it was that menu placier. I can't remember the title of it.

[Patrick Regan]

Taste of Things.

[Nick Tigerweiger]

Taste of Things.

[John Early]

Taste of Things was a different one.

[Patrick Regan]

Or maybe that was the French title.

[Amelie Marino]

I think we definitely sent each other the trailer for that movie.

[Patrick Regan]

Yes. But we never saw it.

[Amelie Marino]

We never saw it.

[John Early]

I saw the theater.

[Amelie Marino]

Is it good? 10:30am

[Nick Tigerweiger]

he's an early screening guy.

[Amelie Marino]

Oh, I. No, I thought you said it was so sad.

[Claudia Doherty]

No, the movie.

[John Early]

No, the movie's got some sadness.

[Amelie Marino]

That's what I mean.

[John Early]

But it's like a very human sort of story and a lot of amazing food. But it's a period piece, so you're seeing, like, what amazing food was in the 19th century.

[Claudia Doherty]

Wow. How about Reddit? Ratatouille?

[John Early]

Oh, never saw it.

[Claudia Doherty]

Never saw it. Never saw it.

[Patrick Regan]

Never saw it.

[John Early]

But it's fake, though.

[Nick Tigerweiger]

The food is fake in the movie because it's animated.

[Amelie Marino]

Because none of it's real.

[Nick Tigerweiger]

Yeah, it's not real. It's fake. The mouse is in. The mouse is. It's all fake. The whole entire thing is fake. I. Wait, I gotta say something here.

[Amelie Marino]

Oh, whoa. He's crying.

[Nick Tigerweiger]

Oh, I know what it is. I had a delicious pasta dinner in your house, which is in your home, is also in Maddie secret.

[John Early]

Did I. Docs, I really thought you were gonna Say I had a crush on Janet Jackson or something.

[Nick Tigerweiger]

Y. Oh, no, I did. Oh, yeah, that too.

[Patrick Regan]

Yeah.

[Amelie Marino]

What about Janet Jackson?

[Claudia Doherty]

He thought that Mitch was returning to the crush conversation again.

[Amelie Marino]

Oh, okay.

[Nick Tigerweiger]

I did have a crush on Janet Jackson as well. But I did have a delicious meal in your home, which is also in the movie. It works so well in the movie. It's.

[Patrick Regan]

Thank you.

[Amelie Marino]

Which pasta did you have at Dhongole?

[Patrick Regan]

Vongole. You made it.

[Nick Tigerweiger]

That's right.

[Amelie Marino]

There I go again.

[John Early]

What is that dish?

[Patrick Regan]

Clams.

[Amelie Marino]

Clams, okay.

[Nick Tigerweiger]

It was fantastic.

[Patrick Regan]

Spaghetti.

[Amelie Marino]

In Australia, we might make it with pipis. That's the first time I made vongole.

[Nick Tigerweiger]

Yeah. What the fuck is.

[Amelie Marino]

Know if. I mean, I think it is a clam, but we call them pippies. Me and my friends collected them from the beach.

[John Early]

Wow.

[Amelie Marino]

It was my first vonglay I ever made.

[Claudia Doherty]

So you make them with clams here, but in Australia you might make them with pippies, which are what Australians call clams? Yeah, I think so.

[Patrick Regan]

Wow.

[Claudia Doherty]

It's interesting that that still works.

[Amelie Marino]

I wish everyone would write in to tell us if PIs and clams are the same. I guess we can do it.

[Nick Tigerweiger]

There was some shark attacks in Australia. Claudia and I talked about it. It's been. And did you see the new Amazon and shark movie that's coming up? You're a shark. You're a shark movie enthusiast.

[Amelie Marino]

Me and Pat saw. What is it called? Open.

[Claudia Doherty]

Open water.

[Amelie Marino]

It wasn't called open water.

[Claudia Doherty]

It was called open water. Deep water. In some. In some cultures they call it open water. So either is acceptable, depending where you are.

[Amelie Marino]

We saw deep water in theaters.

[Claudia Doherty]

Yes. And we also saw the other one about the. Like the. The other one was there was a big flood. Thrash, thrash. Maybe there was a huge flood, but

[Amelie Marino]

then the Netflix makes one.

[Claudia Doherty]

Okay. And then as part of the flood,

[Nick Tigerweiger]

the sharks come into the town.

[Claudia Doherty]

No. Like a butcher's truck gets, like, pierced.

[Amelie Marino]

And all the blood I chop from the slaughterhouse. So there is blood in the water.

[John Early]

Never want that.

[Amelie Marino]

And there's also like a super giant great white shark that's pregnant and that

[Claudia Doherty]

sets them up for a sequel.

[Amelie Marino]

Because of course, I was disappointed when it started because I. I was like, oh, great, it's bullshot.

[Claudia Doherty]

She was very disappointed.

[Amelie Marino]

Sorry. Every single person who makes a shark movie getting emotional. It just has to be great white sharks. Yeah. Don't mess around with it. No other shark is as good. It is the most scary one.

[Nick Tigerweiger]

Yes, I agree with you.

[John Early]

Like Hammerhead, like movie.

[Amelie Marino]

No. Look at how big A hammerhead's mouth is. And hammerheads are so eyes are out he here. It's got a little flat mouth.

[John Early]

Sure.

[Amelie Marino]

It could bite people, but it's not gonna like eat them.

[John Early]

Got it.

[Claudia Doherty]

But don't you think, don't you think hammerheads were a huge part of the conversation in the 90s and we never hear about them anymore. Literally forgot they existed.

[Amelie Marino]

Well, they've come back recently with the viral video of two giggling teens who are parasailing and then they're like, wait, wait, wait, wait. And there's hammerheads in the water.

[Claudia Doherty]

Really?

[Nick Tigerweiger]

That's horrifying.

[Claudia Doherty]

Are they dangerous to run into?

[Amelie Marino]

Yeah, it's not great.

[Claudia Doherty]

Yeah.

[Amelie Marino]

Like they definitely have bitten and eaten.

[Claudia Doherty]

Yeah.

[Amelie Marino]

Killed people. I don't think you could. They could eat one completely. But great white sharks, if you're going to make a movie, don't make it a mako shark mixed with this. Don't make it a Greenland shark. Great white shark.

[Claudia Doherty]

And it is. A lot of viewers, a lot of more casual viewers wouldn't notice. But like when we were watching deep water or open water, depending on where you grew up, like Claudia was like, it's a meiku shark mixed with something else. It's a made up story species. I was like, that sucks.

[Nick Tigerweiger]

There's new one that takes place in the Amazon. It takes place in a cave and I think a great white shark is into like the cave.

[Amelie Marino]

Well, okay, I am interested. But once you say cave, I'm less scared.

[Claudia Doherty]

I know.

[Amelie Marino]

You know once.

[Nick Tigerweiger]

It's a Levi. You haven't seen this trailer yet. It's pretty scary.

[Amelie Marino]

All right, what's it called?

[Nick Tigerweiger]

I don't. I, I have no idea.

[John Early]

I enjoyed Crawl, which we watched Patreon.

[Claudia Doherty]

That's highlighted Crawl and then I didn't continue for some reason.

[Nick Tigerweiger]

Oh, it's good.

[John Early]

Not a gator or not. It is a gator.

[Patrick Regan]

Crocodile.

[John Early]

It's a croc.

[Amelie Marino]

Wait, is it an American movie?

[John Early]

It's American.

[Amelie Marino]

Yeah. Yeah. Okay. It would be gator.

[John Early]

Sorry, but. But it's a, it's. It's shark adjacent.

[Amelie Marino]

What about that big gator on the golf course in Florida?

[Nick Tigerweiger]

Terrifying.

[Amelie Marino]

It's unbelievable.

[Patrick Regan]

I don't know about this.

[Amelie Marino]

It is just a huge one. It's real and it's just like it always walks across this golf course and there's always videos of it and it is just like, oh, there's a dinosaur. I don't think so. I think so often with the most gigantic versions of these animals. They're so big, they're Sl.

[Nick Tigerweiger]

Yeah.

[Amelie Marino]

So more dangerous is a juvenile great white shark. I'm sorry. I'm so sleepy.

[Patrick Regan]

And yet you're really activated.

[Amelie Marino]

Yeah.

[John Early]

What is the sauce in this clams pasta dish?

[Amelie Marino]

It's kind of just sort of like the juices from the pan. So you're also putting garlic, chili.

[Patrick Regan]

Okay.

[John Early]

Yeah.

[Amelie Marino]

Lemon, lots of chopped up parsley and just pasta water and just like sort of the clam liquor is a word that they might use for that.

[John Early]

Okay.

[Amelie Marino]

So you've steam and white wine. So it's all very. And butter.

[John Early]

It was fantastic before, but I'd love, I'd love to have your. It's amazing.

[Patrick Regan]

So good.

[Nick Tigerweiger]

It was fantastic. Claudia knocked out of the park. It was very good.

[John Early]

I, I will say that I thought the, the wings were like, really well fried. I thought there was a lot of granularity in terms of the differences between the sauces. Like, a lot of them were like, were like, well, this is just the, the original crispy and the, the, you know, the, not the sweet honey glaze, but one of the other. No, it was like the soy garlic and the sweet and spicy chili were like so like similar that I was like, why do we need eight different sauces? They're all going to be, they weren't distinct.

[Amelie Marino]

I know this. There's too many sauces as well because the sources seem to be saying, look how many sauces we've got. Rather than. You need this sauce.

[Patrick Regan]

Firm, paternalistic hand.

[Nick Tigerweiger]

Yes.

[Patrick Regan]

You use this sauce.

[Nick Tigerweiger]

Yeah.

[Claudia Doherty]

Yes.

[John Early]

But, but I did. I will say that Bulldak was, was hot as. And you know, I'm a bit of a heat seeker. I like spicy foods. But I definitely was like, okay, I'm, I'm, there's, I'm feeling the burn here.

[Nick Tigerweiger]

I told you that I thought I was, I, I ate that first. It was my first bite was the bulldog.

[Amelie Marino]

He was shooting out of his ears.

[Claudia Doherty]

You sweat when you eat spicy.

[Nick Tigerweiger]

I, I, I, yeah, I will sweat.

[Claudia Doherty]

Have a bite of a wing. It's like someone has poured a bucket of water on me.

[Nick Tigerweiger]

Oh my gosh.

[Claudia Doherty]

Odorless.

[Nick Tigerweiger]

This was, I thought I was having a heart attack.

[Patrick Regan]

I was scared.

[Nick Tigerweiger]

Yeah, it was, it was, it was, it was hot.

[John Early]

On your behalf.

[Nick Tigerweiger]

And then, and then everyone who's tried, they did. Everyone agreed that it was, it was very spicy.

[John Early]

It was spicy. But, but I thought these wings were good. But I was more impressed by the thighs. I thought them thighs were. And I'm a thigh guy. Like, I just like, that's my, my

[Patrick Regan]

favorite,

[John Early]

that's my favorite If I'm talking about the, the, the, the, the portions of a chicken, that's what, that's what I'm looking for.

[Amelie Marino]

That's the number one. I mean, the oyster is the true number one, but the, that actually is so close to the side.

[John Early]

Right.

[Nick Tigerweiger]

Wait. The oyster.

[John Early]

There's, there's a small little part of the. Not, not the, the, the clams not adjacent. Not the shellfish.

[Nick Tigerweiger]

Got it.

[Amelie Marino]

It's just like this little. There's two in the back of the chicken that are about this big coins of the most luscious meat you've ever eaten.

[John Early]

It's yummy as fuck.

[Amelie Marino]

It's so good.

[John Early]

Also sometimes be really lit.

[Amelie Marino]

Oh, and to be honest, a chicken tail. The parson's nose.

[John Early]

Oh, wow.

[Amelie Marino]

Absolutely.

[Patrick Regan]

The person's nose is so.

[Amelie Marino]

I love to rip off a crispy chicken tail after I've roasted it. And that's my favorite.

[Patrick Regan]

Wow.

[John Early]

With chicken feet. You ever chick have chicken feet?

[Amelie Marino]

You know what? I haven't.

[John Early]

We had some at, at this, this Chinese restaurant, Ping Pang Pong Dim sum place in Vegas. And it was like, I, I, I'll have chicken feet on occasion, but these are like, these are great.

[Amelie Marino]

Were they gelatinous or crispy?

[John Early]

Yeah, they're a little, they're a little gelatinous, but they, they had a good texture to it.

[Amelie Marino]

Gelatinous is tough to. It's adjustment texture, whereas crispy. I will eat much more of a chicken wing bone than people.

[Patrick Regan]

I actually was thinking about you yesterday when I had chicken alone. Just. I'm just saying, I had a lot of chicken last night and then a lot of chicken today.

[John Early]

Wow.

[Patrick Regan]

I had leftover chicken for lunch, and then I had this chicken for dinner.

[Claudia Doherty]

Yeah.

[Patrick Regan]

But I thought of you because I was, I thought of the way you eat the chicken wings so confidently. Definitely. You bite into the tinier crispy bones.

[Amelie Marino]

Yeah.

[Patrick Regan]

And you just chew it and swallow

[Claudia Doherty]

and move on with your day. I. Do you remember? This is so unnecessary to say, but do you remember Casey from early Top Chef?

[Patrick Regan]

No.

[Amelie Marino]

Which was that she was like, badass.

[Claudia Doherty]

She got to the end of like maybe season three, and she was like so good. And just like a strong woman as

[Patrick Regan]

like a phone down.

[Claudia Doherty]

Seriously. I'm talking about Casey from Top Chef. Girl, what are you doing?

[Nick Tigerweiger]

There was. There was a guy from Quincy in Top Top Chef this year. I was going to try to look up who it was.

[Amelie Marino]

Was it Sega?

[Nick Tigerweiger]

I think because. Is this season over now or.

[Amelie Marino]

Yes.

[Patrick Regan]

No spoilers.

[Amelie Marino]

Don't say the winner or the loser.

[Nick Tigerweiger]

I Won't say. I won't say anything.

[Claudia Doherty]

And it got spoiled from me on Instagram, so that's fucked up.

[Nick Tigerweiger]

Lawrence, Louis Lawrence.

[Amelie Marino]

Oh, he's great. I like him.

[Nick Tigerweiger]

Roboto.

[Claudia Doherty]

But we can say nothing more on the show.

[Amelie Marino]

We can say nothing more. Seen one episode, someone, someone does flip out at a judging and it's quite a thing to see.

[Patrick Regan]

Okay, well, that's enough to get me going.

[Claudia Doherty]

Yeah.

[John Early]

Wait, but you're continuing the Casey thread anyways.

[Claudia Doherty]

Casey was like my favorite and she came back for all Stars and like, she was like, she should have won her season. It was so exciting to see her back with the same je ne sais quoi she always had several years before. They get to one challenge and she decides because she always took risks, she was like, I'm going to. I've never made chicken's feet before. I want to show off my butchering skills to the judges. I want to show off them. I could like, pick up on how to like, butcher properly chicken feet. And unfortunately they were like the judge table said, unfortunately, Casey, your technique was good, but what you brought us is inedible. And for that reason, you have to

[Amelie Marino]

go home, you have to peck your knives.

[Claudia Doherty]

And I was like, Casey, like, sometimes play it safe, you know?

[Patrick Regan]

Yeah, inedible.

[Claudia Doherty]

W. She just like, I don't know.

[Amelie Marino]

I think she didn't know.

[Claudia Doherty]

Didn't cook them quite right, unfortunately.

[Patrick Regan]

It's disgusting.

[Claudia Doherty]

I know they were like, kind of complimentary, but being like, of course this can't be eaten safely, so you need to leave the competition.

[Patrick Regan]

Oh, my God.

[Amelie Marino]

No one wants me to. Raw chicken foot.

[Claudia Doherty]

No.

[Patrick Regan]

Oh, God.

[Amelie Marino]

I did see an influencer having like sashimi chicken in Japan and then they got really bad food poisoning.

[Nick Tigerweiger]

Oh, no.

[Claudia Doherty]

My sister got food poison from a place called Shrimp Burrito near my parents house.

[Amelie Marino]

Wow. Damn it. That sucks.

[Patrick Regan]

Wow. Yeah. But I just want to say they were good. I just want to be very clear. I know.

[Amelie Marino]

Chameleon.

[Patrick Regan]

Yeah. The chicken wings I thought were very good.

[Amelie Marino]

I really enjoyed it.

[Patrick Regan]

Me too. Especially the dry rub.

[John Early]

I, I thought the, I think the wings were great and I thought the, the thighs are even better. I'm not, I, I, I really like the chicken and the chicken burger is not the sort of thing I would typically get. Like, I, I do like a chicken sandwich, but like, in this context, I'd rather just get the, the bone in chicken.

[Amelie Marino]

You had two portions of the chicken burger.

[Patrick Regan]

Why are you screaming?

[Amelie Marino]

Because you're like, what chicken burger?

[Patrick Regan]

Well, because I thought I would just classify that As a chicken sandwich.

[John Early]

It's called the chicken burger.

[Nick Tigerweiger]

There I saw your look. I knew what you were thinking. Thinking too. We could. Yes. It's a deep water.

[Patrick Regan]

I hear chicken burger. I think ground meat.

[John Early]

I agree with you.

[Claudia Doherty]

Yes, me too.

[Nick Tigerweiger]

It's a deep water, open water sort of scenario.

[John Early]

This is the verbiage they use on the menu.

[Nick Tigerweiger]

Yes.

[John Early]

The K Chicken burger.

[Claudia Doherty]

If I ordered a chicken burger and that came, I would have had to call and say, this isn't what I ordered.

[Patrick Regan]

There's been a mistake. I think that if you're going to this. I know this is not the point of the review, but if you're going to this place, you're probably not ordering every single chicken wing, every single sauce.

[Nick Tigerweiger]

What I mean,

[Patrick Regan]

our criticism is like, about, like the. How like the distinctions were not clear enough or whatever it's like. But you. I feel like normally if you're going. You get two kinds and you get very. Two, very different kinds.

[Amelie Marino]

Yeah.

[Claudia Doherty]

And you know, don't be too prescriptive. People can get whatever they want, however much they want their body telling them,

[Amelie Marino]

you know, intuitive listening. Might also be ordering it to review for a podcast. Right.

[Nick Tigerweiger]

In LA. They might be doing that in LA specifically. That could. That could happen. That 100% could happen.

[John Early]

The. I think it was their signature spicy dry rub, which was not nearly as spicy as the Bulldog. The Bulldak. That was the omfg, which I don't. I'm not particularly thrilled about that name, but it was quite tasty.

[Amelie Marino]

It was good. And you did say when you got it, you went omfg. Would you.

[John Early]

Despite myself. I did. I just. It was like involuntary. The fries, like, I thought the fries were yummy. Rice cakes were fine.

[Amelie Marino]

Texting Pat.

[Claudia Doherty]

I had to send a text to

[Patrick Regan]

someone who's expecting you after this.

[John Early]

Anyway, the fried rice I like I was. Was decently spicy.

[Patrick Regan]

Wait, you skipped the. You mentioned the rice cakes. But I do want Claudia to review the rice cakes.

[John Early]

Oh, yeah. No, I want to hear you talk about the rice cakes. And then the shrimp toast is like kind of all the fried various, you know, the accoutrements.

[Amelie Marino]

We get the shrimp toast.

[John Early]

Shrimp toast was heavenly. I loved it.

[Amelie Marino]

I wanted something to write home.

[Patrick Regan]

Did you have that?

[Nick Tigerweiger]

I had. Why did you think I wouldn't have one?

[Patrick Regan]

Because there was one. There was one left over, so someone here.

[Claudia Doherty]

I didn't have one. It was Pat because I don't generally like.

[Amelie Marino]

He doesn't generally like shrimp.

[Patrick Regan]

I've been.

[Amelie Marino]

Generally doesn't like seafood. Really?

[John Early]

Sister got Food poisoning from shampoo?

[Claudia Doherty]

Yeah, it's affected my family. It's affected a lot in my life.

[Nick Tigerweiger]

That would. You think that would affect. Your sibling got food poisoning. You think that would. All right, fair enough.

[Claudia Doherty]

Clearly it's never happened to you.

[John Early]

Is it a good sign, Mitch, just based on your experience podcasting, when a guest is yawning?

[Nick Tigerweiger]

No, Claudia is tired.

[Amelie Marino]

I had to get up at 4:45.

[John Early]

Oh my goodness. That's earlier than me. Wow.

[Nick Tigerweiger]

Yesterday.

[Amelie Marino]

Today I got up at 7. But yesterday I got up. Yeah, it's cumulative.

[Patrick Regan]

That's the thing.

[Amelie Marino]

So I'm really sorry.

[John Early]

You don't need to apologize. I just. I thought. I thought we were. That you were bored and I felt bad.

[Amelie Marino]

I'm not bored. I'm completely fascinated by everything everyone's saying.

[John Early]

Thank you. Thank you for be staying up, up so late.

[Amelie Marino]

No, it's going.

[Nick Tigerweiger]

Everything's going good. It's going good.

[Patrick Regan]

I'm in heaven.

[Amelie Marino]

Me too. I never want this to do it. I never want.

[Patrick Regan]

Shrimp toast was so good.

[Amelie Marino]

The shrimp toast was fantastic, by the way.

[Patrick Regan]

It's like if. If you're worried about it being too shrimpy, it was like eating French toast. Ok. It was like, sweet.

[Claudia Doherty]

I'm also not crazy about French toast.

[Nick Tigerweiger]

Oh, okay.

[Claudia Doherty]

Sorry I brought it up.

[John Early]

So I'm more used to like the. The Vietnamese stuff style of. Of French. Of. I almost said French toast. Of shrimp toast, which is just like. More like, you know, you're getting a little portion of baguette and with the. You're seeing a little bit more of the. The actual shrimp on it, but it's. It's still like, kind of ground. It's. It's mashed up.

[Nick Tigerweiger]

The yawning is spreading.

[Claudia Doherty]

Did you know yawning doesn't have to do if you're bored or tired.

[Patrick Regan]

What does it have to do with.

[Claudia Doherty]

Your body is suddenly like. No, it's like your body suddenly like, feels it doesn't have enough, like, oxygen in that moment. So it's like an intake of oxygen. But then when you see someone else yawn, your body kind of like, remembers, like, oh, I should just do that just in case.

[Patrick Regan]

Yeah. Cuz. Cuz if they're not getting

[John Early]

to Mitch, Mitch is doing it. It's spreading.

[Nick Tigerweiger]

That was a good yawn, actually.

[Amelie Marino]

And they were spreading the shrimp paste on the toast before they fried it to make an amazing miniature. The exact sort of amount of shrimp toast that you want, I would say.

[Claudia Doherty]

Yeah.

[John Early]

And I will say that was like fully breaded.

[Nick Tigerweiger]

When I put in. When I put in the order to you. You're like, like, you were like in the shrimp.

[Amelie Marino]

You tried to get rid of the shrimp.

[Nick Tigerweiger]

I wasn't trying to get rid of the shrimp toast. But you were like in the. They're very much known for their shrimp toast. And I said yes. I add I was going to add it to the order and we did add it to the order.

[John Early]

A lot of people are averse to shrimp dose they, they used to have a shrimp toast at.

[Nick Tigerweiger]

We knocked out of the park with that order. Was hard for me to do. It was, it wasn't easy. I had a hard.

[John Early]

You did a great job. Everyone did great. I, I, I just like, you know, ate what was ordered. So I, I did not participate in the.

[Nick Tigerweiger]

You did not participate.

[John Early]

I said you all did a great job. I thought was extremely comprehensive. I was just going to say on strip toast a lot of thing. It's a thing that people see on menus. I, I, I'm talking from like a western pallet where there's sometimes like oh, that sounds weird or I don't know about that. It's, it's always a winner. It's great. Every like Vietnamese restaurant I've had shrimp toast from. I always loved it.

[Amelie Marino]

What about every Chinese restaurant? There are also really. Shrimp toast is in some really good Chinese restaurants too.

[Patrick Regan]

Yeah.

[Nick Tigerweiger]

There was no coleslaw.

[Patrick Regan]

By the way.

[Amelie Marino]

A sesame seed puding. Where was the coleslaw?

[Nick Tigerweiger]

I shouldn't have even told you. It was, it wasn't available.

[John Early]

We couldn't get the colesl.

[Amelie Marino]

I had a lot at lunchtime of coleslaw.

[Patrick Regan]

Wow.

[John Early]

But we, we did among the, the colder.

[Nick Tigerweiger]

You need coleslaw every day.

[Patrick Regan]

Why do you need twice a day coleslaw?

[John Early]

Do you like a, do you like a more mayonnaise or more like vinegary coleslaw?

[Amelie Marino]

You know, I like something right down the.

[Patrick Regan]

Me too. I love when the mayonnaise is a little like diluted from the vinegar.

[Nick Tigerweiger]

That's the best version.

[Amelie Marino]

But you do want that creamy cake. Like.

[Patrick Regan]

Yeah.

[Amelie Marino]

When it is.

[Nick Tigerweiger]

You're talking to a cream guy. I'm guessing right off the bat.

[John Early]

I look my, I'm used to the cream style. I'm from here.

[Patrick Regan]

Oh. I've never left.

[John Early]

But, but I also like, I do like one with a, with a nice amount of apple acid as well. So I, I think probably land in the hybrid zone.

[Nick Tigerweiger]

You can smoke if you like.

[Amelie Marino]

I don't, I, I just, I get really sad when it's just kind of like, I guess in a sort of kfc way of like pure, creamy sweetness.

[Patrick Regan]

Yes. Yeah.

[Amelie Marino]

The kfc, there's nothing refreshing. This offers no relief from the salty crunch of the chicken.

[Claudia Doherty]

Yes.

[Amelie Marino]

And I want. I need acid, which is tough because, well, we can't get into it. But Pat doesn't like hot lemon.

[Claudia Doherty]

I don't like hot lemon.

[Patrick Regan]

I know. Literally, he, like. He, like, if there's a.

[Nick Tigerweiger]

Wait, what?

[Patrick Regan]

Like, you have a FL of fish.

[Claudia Doherty]

Yes.

[Amelie Marino]

I can improve almost any piece of fried chicken with a squeeze of lemon.

[Nick Tigerweiger]

Not to mention, this is kind of crazy.

[Claudia Doherty]

And where it comes from. It's like where it comes from with a not liking hot lemon. It's like, it's kind of like not liking lemon on savory things. Like, I like lemonade and I like, like a lemon pack ice. Italian ice. But I don't like a lemon dessert.

[Nick Tigerweiger]

Pat, guess what? You're sitting on a couch with a man who also doesn't like hot lemon.

[Claudia Doherty]

Are you serious?

[John Early]

I'm awake.

[Patrick Regan]

Claudia.

[Claudia Doherty]

Claudia is so powerful.

[Nick Tigerweiger]

W knows this and I know.

[John Early]

I'm aware of this. Yeah.

[Nick Tigerweiger]

My mom was cooking lemon chicken when I was younger and I threw up smelling forever. Has it's changed my. I don't like hot lemon.

[Claudia Doherty]

Well, it's hard not liking hot lemon because most people like hot lemon.

[Amelie Marino]

So I'm always squeezing.

[Claudia Doherty]

It's always like a. Let me squeeze for everyone. Let me squeeze for everyone.

[Amelie Marino]

Yeah, I'm always offering to squeeze you.

[Patrick Regan]

Is it as gross as it is?

[Claudia Doherty]

It's not like. No, it's not like. It's just like a. Yeah, I.

[Nick Tigerweiger]

Lemon chicken is the big thing for me. Almost everything else.

[Amelie Marino]

By lemon chicken, you mean the dish where it's like. Do you mean like the Chinese dish, lemon chicken? What do you mean by that?

[Claudia Doherty]

Like, Italian dish?

[Nick Tigerweiger]

Lemon. Yeah, Italian lemon chicken. Like a. Like, Like a lemon.

[Amelie Marino]

Like a picada.

[Claudia Doherty]

Like a picture sauce?

[Nick Tigerweiger]

Yeah, it's. I. Oh, yeah. I guess a cream, like a very lemon heavy sauce in hot chicken.

[Amelie Marino]

Just not my favorite.

[Patrick Regan]

I know. It sounds so good. You're really missing out, Ms. Thang.

[Nick Tigerweiger]

I. Look, I had eaten it, and then things changed for me eventually. That was the issue. Yeah, that was the issue. I still. I would still eat it.

[Patrick Regan]

And I'm sure you should make him that lime butter. New York Times.

[Nick Tigerweiger]

Now, here's the funny thing. Lime I love.

[Claudia Doherty]

Well, it's interesting because, like, my thing with hot lemon.

[Amelie Marino]

What?

[Patrick Regan]

No reaction. Here's the funny.

[Claudia Doherty]

No, no, this is like. Anyway, but this is in response to.

[Nick Tigerweiger]

This is.

[Claudia Doherty]

This is the reaction.

[Patrick Regan]

Okay, sorry.

[Claudia Doherty]

So how is there no reaction? When I'm beginning into reaction, you're cutting me off to say there's no reaction. I'm trying to react. So, like, I don't understand. That makes sense. And if I'm trying to react and you're cutting me off from reacting to say that there's no reaction.

[Patrick Regan]

Totally.

[Nick Tigerweiger]

Are you a lime fan?

[Claudia Doherty]

The hot lemon reaction, it's connected to Tostito's hint of lime being like, I wish this wasn't limey. Like, this is so annoying. Like, this could be a fine chip.

[Nick Tigerweiger]

I don't. I don't like Tostitos and lemon on chicken.

[Claudia Doherty]

It's that same thing.

[Amelie Marino]

I'm gonna make a guess that. And I've never had these Tostitos, but sometimes an artificial lime flavor, it tends to go a little dish detergent.

[Patrick Regan]

Yes.

[John Early]

They're completely very sciency. I don't like artificial lime. I've never had a good version. Now, there was ruined Anthony Davis's chips.

[Nick Tigerweiger]

Oh, yes, I agree. Wygs. I agree.

[John Early]

Yeah.

[Amelie Marino]

No, don't get me talking about chips. We'll be here all night.

[John Early]

We should talk, though, about the cheese corn and the pickled radish quickly.

[Patrick Regan]

Just like, one word on the rice cakes. What'd you think?

[Amelie Marino]

Oh, I liked them. But you know what? We ate them a little late, so they'd cooled down a lot.

[Patrick Regan]

Yeah. And maybe we were full.

[Amelie Marino]

And I love the texture, but I was very.

[Nick Tigerweiger]

I wanted them to be a little softer. They were a little too crispy.

[Claudia Doherty]

Yeah.

[Amelie Marino]

A little firm.

[John Early]

I just. If I was ordering from this place again, I'd just go, shrimp toast.

[Patrick Regan]

Yeah.

[John Early]

I get shrimp toast and probably fried rice.

[Nick Tigerweiger]

Rice.

[Patrick Regan]

Fried rice, though. Should we talk about the fried rice?

[Nick Tigerweiger]

I personally loved the fried rice.

[Amelie Marino]

And talk about the fun presentation.

[Patrick Regan]

I mean, you better.

[Amelie Marino]

It came in a ramen cup.

[Nick Tigerweiger]

It did.

[Claudia Doherty]

Oh, that is. And you.

[Patrick Regan]

And you literally had to peel a cup. How did they literally got on top. How did they do that?

[Nick Tigerweiger]

I know the answer. You want me to tell you what? There's a little piece of tape. I saw it.

[Amelie Marino]

Oh, yeah. They put. There was actually kind of a quite.

[Patrick Regan]

And I suppose there's no Santa either.

[Claudia Doherty]

To be taping these ramen tops on.

[John Early]

I like it.

[Claudia Doherty]

It's quite a bit of care to take.

[Amelie Marino]

Yeah.

[Patrick Regan]

No, that is. No, that's so true.

[Nick Tigerweiger]

There was. There's a lot of care in this entire meal besides labeling it like, there was no labels.

[Patrick Regan]

Yeah.

[John Early]

Got to give Claudia credit for showmanship in terms of presenting that, because you're like I bet you think ramen's in here. And then you. You. You whipped it back, and inside was the fried rice.

[Nick Tigerweiger]

I think we've given her enough credit for this.

[Amelie Marino]

Omfg.

[Nick Tigerweiger]

We've given her plenty of credit tonight. She got. She picked out the place.

[John Early]

Yes, but I mean, particular the way

[Nick Tigerweiger]

she's yawning through the episode. She doesn't like to be here.

[John Early]

The shrimp toast was good. The cheese corn, like, it's controversial.

[Amelie Marino]

I thought the cheese corn was really good. Sometimes it could be too sweet. I wish I wasn't cheesy enough, but I thought it was cheesy enough.

[Patrick Regan]

And I think if it hadn't been delivered, I think it would have been texturally more sublime. So it would have been actually my favorite thing.

[Nick Tigerweiger]

Let me just say it was. It was more than cheesy. It's a big block of cheese. It was so cheesy. It was the most cheesy corn cheese.

[Claudia Doherty]

Because it was delivered.

[John Early]

That's what I'm saying.

[Claudia Doherty]

Like, you're saying the same thing in a way.

[Amelie Marino]

No, well, but.

[Nick Tigerweiger]

No, but there was very little corn in the cheese corn. Right.

[Amelie Marino]

Or no, I would say it was,

[Nick Tigerweiger]

like, thin and for me, a good way, because I liked that it was just cheese.

[Claudia Doherty]

Yeah. What's it called again?

[Patrick Regan]

Cheese corn, which is the first thing you're saying.

[Claudia Doherty]

But he's saying he liked that it was cheese corn, though.

[Nick Tigerweiger]

I did.

[John Early]

He wanted more corn, so.

[Nick Tigerweiger]

No, I was happy that there was as much corn.

[Amelie Marino]

Are you tight?

[Patrick Regan]

Did you like it?

[John Early]

Yeah, I mean, I thought it was. I thought it was fine. It was a fine execution of. It's just not a side I need. Like, I just feel like I don't need additional daring toe.

[Amelie Marino]

I need a side I need.

[Nick Tigerweiger]

The doughboy that's harder to pick on doesn't like it as much.

[Claudia Doherty]

Be the man. I need.

[Amelie Marino]

What's up? And I need.

[Claudia Doherty]

Come here.

[Amelie Marino]

I got something I want it.

[Claudia Doherty]

That should be, like, a jingle. You should sell that as a jingle. Go to, like, kfc.

[Amelie Marino]

I'm gonna do it. Olivia D's not getting a scent, I think.

[John Early]

Claim it for yourself. Make that a segment on pasta girls. Oh, side I need. And then you have a different side each time.

[Nick Tigerweiger]

Yes.

[Amelie Marino]

Oh, yes.

[Patrick Regan]

There's always a hard thing with pasta.

[John Early]

They're a thing.

[Amelie Marino]

Yeah, I know. Because we're always just gonna say it's just arugula.

[Patrick Regan]

Yeah.

[John Early]

But I like the pickled radish is more what I'm looking for in terms of some sort of contrast. All that heaviness I'm getting.

[Amelie Marino]

I liked it.

[Patrick Regan]

I liked it. Little bite.

[Nick Tigerweiger]

Wait, like what?

[Patrick Regan]

The pickled radish.

[Nick Tigerweiger]

Oh, I like the pickled radish. I. You know, I didn't need the. The. The jalapenos floating around in there because everything else was spicy enough right in the spice level. Weiss, did you have a childhood crush?

[John Early]

You had coward crushes? I was mostly like.

[Claudia Doherty]

I.

[John Early]

Like I was.

[Nick Tigerweiger]

I didn't. I know. I. I know a lot about this person, so I'm interested in.

[John Early]

Yeah, I was more like. Like, in terms of. I was more, like, had crushes on, like, girls at my school. You know what I mean? But I will say that, like, if I. If there was. If there was like, a. A character, if that's right, or. Or like an. Like an actor, I'd say character. Sure. Well, no, I was just thinking, I can't remember the actress's name, but Trini. The yellow power range.

[Nick Tigerweiger]

Okay.

[Patrick Regan]

Yeah. Because, you know, Pink was Amy Joe

[John Early]

Johnson, I think, and I think the Yellow Ranger, unfortunately, sadly, has passed away.

[Amelie Marino]

Damn it.

[Nick Tigerweiger]

Oh, no.

[Claudia Doherty]

Is that true? I know the red range.

[Amelie Marino]

She passed away. Her robes turned red and white, and she went to n.

[Claudia Doherty]

And she was quite diminutive. He was Little noted diminutive Ranger. Trini passed away.

[Nick Tigerweiger]

How did you. That's so sad. Well, we don't have to talk about how she passed. Please rest in peace to the Yellow Ranger.

[John Early]

Yeah, but I. I don't know. But I don't have, like, an immediate, like. Oh, yeah, it was that. It was that part of them.

[Nick Tigerweiger]

Yeah. Yeah.

[John Early]

I guess when I had to do this exercise for Lapkis and Gabrius podcast back in the day, what I cobbled together was. I can't remember what else was. But I also do remember Hannah Storm from inside the NBA.

[Patrick Regan]

Or.

[John Early]

No, she wasn't. It wasn't inside the NBA. It was NBA. NBA Showtime.

[Nick Tigerweiger]

Yes.

[John Early]

On NBC. Yeah.

[Nick Tigerweiger]

Good choice.

[John Early]

But, like, I.

[Nick Tigerweiger]

How about Rossini?

[John Early]

What's that?

[Nick Tigerweiger]

How about Rossini?

[John Early]

Rossini. You mean now contemporary?

[Amelie Marino]

And John's got a crush on Grassini. Is that like a little breadstick?

[Patrick Regan]

Grassini?

[Claudia Doherty]

Yeah.

[Patrick Regan]

You were so.

[Claudia Doherty]

You were so. Christini.

[Amelie Marino]

You've got it back, I think Christine something. But I'm so.

[Claudia Doherty]

Don't worry about.

[Nick Tigerweiger]

We're almost. We're about 45, 50 minutes away from finishing.

[John Early]

We should get to our. But you don't skip the sauces.

[Patrick Regan]

I just. We don't have to.

[John Early]

No, I want. I want to hear that. I want to hear if anyone has any thoughts on sauces we should get to our.

[Patrick Regan]

For we love one of the sauce

[Amelie Marino]

sauce and then we will.

[Nick Tigerweiger]

I know which sauce it was. Can I. Can I want me to say it?

[John Early]

Yes, John.

[Nick Tigerweiger]

Can I say the sauce you love?

[Amelie Marino]

Yeah, say the sauce.

[Claudia Doherty]

Give me a sauce rose.

[Patrick Regan]

Yeah. Mala Mala. I can just rose to the fine folks at Chamlier. I absolutely loved that sauce.

[Amelie Marino]

Yeah. And I loved the homemade ranch.

[John Early]

It was great ranch. How was it? The mala rose.

[Patrick Regan]

I've already forgotten. But you like.

[Nick Tigerweiger]

It's a little bit. I. It's like a pink. It's like a pink tomatoey saw. It's like a. Like a.

[Amelie Marino]

But it has some. It has some. No, no, it was red.

[Nick Tigerweiger]

It's red. It's like a creamy marinara tomato y.

[Amelie Marino]

It's a little bit of funk to it, if anything. A little.

[Nick Tigerweiger]

There was funk.

[John Early]

Get a pop of that thing.

[Claudia Doherty]

Wait, so it was a rose but it wasn't tomatoey, you think?

[Patrick Regan]

I didn't find it very tomatoey per se.

[Nick Tigerweiger]

It is tomatoey. I swear to God it's tomato.

[Patrick Regan]

Found it kind of like a. Like a brown vinegary.

[Amelie Marino]

Yeah. There was a tness to was funky and it was.

[Nick Tigerweiger]

And it was fantastic. It was fantastic. It was a fantastic sauce. Wise.

[John Early]

I. I agree that, that, that. I mean I was very. I was happy with the sauces again. Just had a hard time tell telling between like the chimy and the yang yum sauce. Again, they weren't labeled but. But I did think I. The ranch in between particularly, I will

[Amelie Marino]

agree was a standout the ranch. And I knew that was gonna happen. And I said order two ranches.

[Nick Tigerweiger]

Claudia did say order two ranches. We got two ranches. The honey mustard, whatever. I mean like there was some that were just fine.

[Amelie Marino]

You're a honey mustard lover.

[Claudia Doherty]

But you know, I. I showed up. I didn't eat a ton at the. At the pre recording family meal. Right. I kind of was having bites of things that I wasn't really knowing because again this labeling thing that we keep coming up to. But then I wasn't doing sauces because oftentimes with that kind of thing, chicken, like there's so much involved and like honey mustard, even in a vacuum, even if you're dipping something completely flavorless into honey mustard, there's so many variants of honey mustard that it's like you never necessarily know what you're going to get.

[Nick Tigerweiger]

That's fair.

[Claudia Doherty]

And so I would like.

[Amelie Marino]

And you saw that and you thought

[Claudia Doherty]

I actually didn't see it. But there was no. But there was. There Was none of the chicken there. I was like, oh, I want to dip this in something.

[Amelie Marino]

Because there was so much going on with the chicken.

[Nick Tigerweiger]

You're like, you didn't even really need the ranch, to be honest with you.

[Patrick Regan]

Well, you didn't even need the sauce that I loved. Because as, as you guys are all saying, I'm just going to repeat whatever. Yeah, there was so much going on with the batter for each chicken.

[Claudia Doherty]

There was a lot going on. It scared me.

[Amelie Marino]

And they were scared. Yeah, they were drenched. They were battered and drenched. So often if something's already drenched, I don't need to put it in another liquid.

[Claudia Doherty]

It doesn't need to be a red drenching.

[Amelie Marino]

How much, how, how much can we douse this chicken, Nick?

[John Early]

I run into this with barbecue too. Not, not, not, not kbbq, but like, you know, like an American barbecue or it's like it thing's already flavored. I put dry rub on this some. I got, I got to put this molasses based sauce on it as well.

[Patrick Regan]

Barbecue sauce I find generally so overpowering. But I love a vinegary barbecue sauce.

[Nick Tigerweiger]

I love a vinegar barbecue sauce. You seem a little too mad at this barbecue place. Everything's fine.

[John Early]

It's just hypothetical barbecue. No, I'm not mad about it. I'm just saying, like, I get it's, it's, it's. What I'm relating to is, is like you got this, this, this batter that's, that's really seasoned. Or you've got like a, like a soy garlic glaze that's already on it. Why am I also going to dip it in like a blue cheese, you know?

[Amelie Marino]

And that takes me to why I don't like chicken parmesan. What do you call it?

[Nick Tigerweiger]

Wait, what the hell? You don't like chicken parm?

[Amelie Marino]

Same as pasta girls, because, hello, you've got a crispy chicken. You've gone to all this effort of breading and frying a beautiful chicken cutlet. It could be a schnitzel, it could be a Milanese. Any culture of texture is making a beautiful.

[Nick Tigerweiger]

You don't like chicken powder either. This is, I feel like, but what I'll say.

[Amelie Marino]

And then you, you smother it in marinara sauce and mozzarella, which to, to me is almost the least interesting cheese.

[Patrick Regan]

Wow.

[Claudia Doherty]

It's hat on a hat.

[Nick Tigerweiger]

I don't think you guys, I don't think you guys deserve pasta girls anymore, do you?

[John Early]

With a Japanese curry, like a chicken cutlet that you. And you've got like a Like a brown curry.

[Amelie Marino]

I like that.

[John Early]

But that's like. It's not so much.

[Nick Tigerweiger]

But that's a lot of flavor. Flavor going on. It's just cheese. It's.

[Patrick Regan]

It's not about flavor. It's about the texture of the bread.

[John Early]

The.

[Patrick Regan]

The crispiness of the chicken being.

[Nick Tigerweiger]

What about a really crispy moot?

[Claudia Doherty]

Yeah, but sometimes when you just have a schnitzel, it is like, so dry that it's almost scary in its own way.

[Amelie Marino]

I know, but that's why you do have to eat it with other things.

[Nick Tigerweiger]

What about a very crispy chicken parmesan? Is that. Does that still not do it for you? But there's also.

[Claudia Doherty]

Is it in the room with us right now?

[Patrick Regan]

Yeah.

[Amelie Marino]

Let me.

[Nick Tigerweiger]

I had some crispy. Get my back here.

[Amelie Marino]

I'm too f. I'm too tired to fight.

[Nick Tigerweiger]

What the is going on with Everybody?

[John Early]

It's after 10:30.

[Amelie Marino]

That's crazy.

[Claudia Doherty]

I have an audition at 10:45.

[John Early]

Let's get to our fork scores for

[Claudia Doherty]

Cookies and Cream seven. For Cookies and Cream seven. You're going to play the spoon.

[Nick Tigerweiger]

Hi, I'm Beck Bennett.

[Claudia Doherty]

I thought I was Beck Bennett.

[Nick Tigerweiger]

No, no, no, no.

[Claudia Doherty]

It's always Kyle Mooney.

[Nick Tigerweiger]

Yes, sorry about that. Exactly.

[Claudia Doherty]

No, all good.

[Nick Tigerweiger]

All good.

[Amelie Marino]

Thanks, buddy. Yeah.

[Nick Tigerweiger]

And we host the show what's our podcast here on Headgum.

[John Early]

This podcast is brought to you by Squarespace.

[Claudia Doherty]

Squarespace is the all in one website platform designed to help you stand out and make you look like a kick ass person online.

[Nick Tigerweiger]

Like you're skateboarding through the Internet or you like you're surfing through the web.

[Claudia Doherty]

Squarespace gives you everything you need to

[John Early]

claim your domain, showcase your offerings with

[Claudia Doherty]

a professional website, grow your brand, and get paid. All in one place.

[Nick Tigerweiger]

I like that it's all in one place.

[Claudia Doherty]

I don't.

[Nick Tigerweiger]

I like that I don't have to go around, you know, like, different stores or something.

[Claudia Doherty]

It's just all. It's like, oh, do I need to go to, like, do I need another type of website to, like, find the right pictures or to like, another type of website to upload?

[Nick Tigerweiger]

You know, it's all in one place.

[Claudia Doherty]

The video or audio or like.

[John Early]

No, I want. It makes it easy.

[Claudia Doherty]

Make it easy on me, please.

[Nick Tigerweiger]

Yes. And you can do all those things. Photos, videos, changing fonts, you know, I mean, the designs are amazing. They're catering to all your different needs. Their SEO tools, which. I know what they. What those are. And their custom domains.

[Claudia Doherty]

Oh, let's come up with a domain right now. Let's See, I wonder if it exists.

[Nick Tigerweiger]

Www.friends meeting friends.

[Claudia Doherty]

Friends meeting friends.com that's an original thing

[Nick Tigerweiger]

that we came up with. Friends meeting friends. Anyway, so check out squarespace.com headgum for a free trial and when you're ready to launch, use offer code HEADGUM. Save 10 off your first purchase of a web website or domain. Hell, sounds easy. Anybody could do it.

[John Early]

So like we'll, we'll, we'll start with our guests because this is what we do on the Doughboys podcast. We'll give you, you give us your closing argument on this chain and then get end by giving a score from 0 to 5 forks. John, early seated to my right.

[Nick Tigerweiger]

We just asked you guys just not to yawn anymore for the rest of the episode if that's cool.

[Claudia Doherty]

But again it is that biological response to.

[Patrick Regan]

Or is it survival?

[Amelie Marino]

It's just.

[Nick Tigerweiger]

Okay, fair.

[Amelie Marino]

I saw you turning the oxygen dial down before we came into this room.

[Nick Tigerweiger]

There is no oxygen dial at hand. We don't have an oxygen dial. That's a thermostat.

[Claudia Doherty]

Every room in this building has an oxygen dial that you could turn up or down depending on how you want the podcast to go.

[Nick Tigerweiger]

We do have the buttons that close door. Under the desk. That close the door.

[John Early]

The Matt LA button.

[Nick Tigerweiger]

We do have those buttons. We don't use them. We don't use them. We don't use.

[Patrick Regan]

But they're here.

[John Early]

But we have the power to do so.

[Amelie Marino]

I would. There was a button under a desk I at a part time job I had at Sydney Harbor national park where I was a receptionist and there was a button and I, I, no one ever told me what it was and I was like, kept pressing it and then a SWAT team arrived.

[John Early]

Oh my God. No, it was a silent alarm.

[Amelie Marino]

It was a silent alarm.

[Claudia Doherty]

I guess that's what I would guess under a.

[Amelie Marino]

But I was just, I had never.

[Nick Tigerweiger]

You were just pushing the random button without knowing what it was.

[Amelie Marino]

I was just, it was just right. I was like that is so funny. No one ever mentioned this to me.

[John Early]

John, your fork score for out of

[Nick Tigerweiger]

five forks chimalier five being the best.

[John Early]

Five forks.

[Nick Tigerweiger]

You're to five forks and you can give a little breakdown of what you thought.

[Patrick Regan]

Yeah, well, I would say my experience on Doughboys is typically been like truly fast food.

[Claudia Doherty]

Yeah, true.

[Patrick Regan]

And I, and we, we haven't really acknowledged yet the fact that this is only in three locations in California, but

[Amelie Marino]

we've all got to start somewhere.

[Nick Tigerweiger]

That's also true.

[Patrick Regan]

That's true. And so I hope this is an inspiration to the crew at Chamlier. I'm John early, and this was doughboys, episode 242.

[Nick Tigerweiger]

Sadly, this is, like, episode 600.

[Amelie Marino]

Really?

[Nick Tigerweiger]

Yeah.

[Patrick Regan]

That's crazy.

[Amelie Marino]

Okay, so we could go nationwide.

[Patrick Regan]

I do feel like it's interesting because it's like, if I'm comparing it to some of the music meals we've had, I want to go way high.

[Amelie Marino]

Yeah.

[Patrick Regan]

So I'm like, almost like Recontec. 4.

[John Early]

4. 4.

[Claudia Doherty]

Wow.

[John Early]

Very good score.

[Nick Tigerweiger]

A very good score. Not. Not a five forker, though. It's out of the Platinum Play Club. It could be in the Golden Play Club.

[John Early]

Okay, well, Claudia, your thoughts? Your fork score?

[Amelie Marino]

I'm gonna also give it four, if I be completely honest, because I was thrilled. You know, I was. I was.

[Patrick Regan]

I loved it.

[Amelie Marino]

I was reward. Like, you know, there was such variety. It was really exciting. What's this? Oh, what's this? That's what I was like.

[Patrick Regan]

Yeah.

[Amelie Marino]

Trying so much stuff, and. And it was everything I wanted. But why not five? Because I wouldn't say, like, it was, like, the ultimate balance.

[Patrick Regan]

Yes.

[Amelie Marino]

You're not, like.

[Claudia Doherty]

Because that's what it takes to get that fifth fork.

[Amelie Marino]

And that is. That's something that's just been baked into me from childhood, which is. You need a green to feel like you've got to.

[Patrick Regan]

But did we just miss something?

[Nick Tigerweiger]

The coleslaw sold out, so.

[Patrick Regan]

Okay, but was there something else we could have got that we didn't order?

[Nick Tigerweiger]

I think there was. There was more green stuff that we did not. There were salads and stuff like that.

[Amelie Marino]

Oh, yeah, there were salads.

[Patrick Regan]

Interesting.

[Amelie Marino]

Salads are not really fair.

[Nick Tigerweiger]

Yeah, No, I agree.

[Amelie Marino]

You know, just like that tiny five forks is going to be very rare. Maybe I give it to kfc.

[Patrick Regan]

But do we give it to kfc?

[Nick Tigerweiger]

We maybe did give it to kfc.

[Amelie Marino]

Well, KFC deserves it.

[Patrick Regan]

Yeah. Next question.

[Claudia Doherty]

I think it's probably not fair because I, like, didn't eat so much of it.

[Patrick Regan]

Right.

[Nick Tigerweiger]

What the hell was going on over there?

[Patrick Regan]

Well, that's personal.

[Claudia Doherty]

That's a really personal information that actually might now be completely moot.

[Patrick Regan]

Yeah.

[Claudia Doherty]

Really, it doesn't matter. My point is I give it about three forks. About three forks.

[Nick Tigerweiger]

I think, like, three forks.

[Claudia Doherty]

I think also, like, this isn't like, I just wasn't in. Like, it's not my favorite kind of meal.

[John Early]

So it's like, if we ruin your night, somehow we could have gotten you out of here.

[Claudia Doherty]

It was just. It was very rich for me.

[John Early]

Okay.

[Nick Tigerweiger]

No, but I'm saying do we ruin your night in another way?

[Patrick Regan]

No.

[Nick Tigerweiger]

It seems like yes.

[Patrick Regan]

Don't worry.

[Claudia Doherty]

No, don't worry.

[John Early]

Okay. I'm a little worried.

[Patrick Regan]

The, the. It's very like rescheduling the subscriber like overflow to seek treatment is going to make it all worth it.

[Claudia Doherty]

Totally.

[Patrick Regan]

Yeah.

[Claudia Doherty]

I go buy the guy a car. My doughboy is money. I. But yeah, I think it was like. I just was like feeling like it was very rich for me.

[John Early]

Sure.

[Claudia Doherty]

I think that's that kind of food and it's just not my taste. So it's like it's not fair.

[Amelie Marino]

Wow.

[Claudia Doherty]

But it's still ultimately what's coming to my head to give it is three forks.

[Nick Tigerweiger]

Three forks. That's fair.

[Claudia Doherty]

I'm a harsh.

[Amelie Marino]

He's being honest. And it's also his first doughboy.

[Nick Tigerweiger]

This is your first. I like it. I like your stance here. We need to have you back solo. No offense to the everyone else. We want everyone else back too as well. But we want to have you on your own solo episode.

[Claudia Doherty]

To me, three out of five isn't like a low score.

[Nick Tigerweiger]

No, no. It's a.

[John Early]

In the middle of the bell curve.

[Nick Tigerweiger]

It's decent. It's decent.

[Claudia Doherty]

Yeah.

[John Early]

What's your favorite lift?

[Claudia Doherty]

My favorite lift?

[John Early]

Yeah.

[Claudia Doherty]

Depends on the day. Like a compound lift or. Any lift.

[John Early]

Any lift.

[Claudia Doherty]

Probably like barbell bench. Just like a fun one.

[John Early]

Just a. It's a classic for a reason.

[Claudia Doherty]

That's classic. I love like hip thrusts.

[John Early]

Oh yeah, me too. I. I get self conscious doing hip thrusts. But I do, I like, I do feel powerful.

[Patrick Regan]

Why do you get self conscious?

[John Early]

I don't.

[Amelie Marino]

Well, cuz you think it looks like you're.

[Claudia Doherty]

As for girls, it means like you're trying to make your butt look good. So it's like why?

[John Early]

I don't mean. No, I don't mean it like that. It's honestly not that at all. It's just more. It like is a vaguely sexual.

[Claudia Doherty]

Like if someone thinks you're gay, take it as a compliment. That's what I say.

[Nick Tigerweiger]

I like calf raises. I like working on my cat.

[John Early]

Okay. Yeah, that sense muscle that's hard to build. I like, I'm. Look, I'm. If we're talking classic, list like I'm kind of a sucker for a. For a barbell back squat. Now here's the thing. I mean squats are tough, but like I. When I'm banging them out, I'm like, here we go.

[Nick Tigerweiger]

I don't think I've lifted a weight in like six Years.

[Claudia Doherty]

It just always feels. I always am fearful I will, like, die in a squat.

[Amelie Marino]

Do we have oysters?

[Nick Tigerweiger]

Excuse me?

[Amelie Marino]

Like, oh, humans.

[John Early]

Do we have oysters?

[Patrick Regan]

Oh, my God. We might.

[Amelie Marino]

Like where we probably do it meets the back.

[Patrick Regan]

Oh, my God.

[John Early]

Yeah, we might.

[Patrick Regan]

We should do a horror movie called Rotisserie.

[Amelie Marino]

Oh, yeah.

[Nick Tigerweiger]

Really good.

[Patrick Regan]

And you know what I mean.

[Nick Tigerweiger]

Yeah, yeah.

[Patrick Regan]

Where you play, like, murderer and I cough. No, no, there's rosary with people.

[Nick Tigerweiger]

Oh.

[John Early]

Oh, that is a horrifying image.

[Amelie Marino]

So instead of humans into pd.

[Patrick Regan]

Yeah, I like it.

[Claudia Doherty]

I have to send a text. I'm sorry.

[Patrick Regan]

That's fine.

[Amelie Marino]

Okay.

[Nick Tigerweiger]

That's fine.

[John Early]

We. We could. If you come back on the podcast, if you haven't out. We can get you out of here.

[Claudia Doherty]

Yeah, yeah.

[John Early]

In the future. So we're. We're.

[Claudia Doherty]

Yes. No, I didn't plan properly.

[John Early]

No, we. We should have. We should have.

[Nick Tigerweiger]

We should warn you that this is a five hour.

[Claudia Doherty]

I didn't. That was thing. I didn't know the experience.

[Nick Tigerweiger]

Everyone's ready for this to be over.

[John Early]

We all.

[Nick Tigerweiger]

We're all running late.

[Patrick Regan]

Okay. Okay.

[John Early]

Okay.

[Patrick Regan]

And head gum has to close and I have an audition.

[Claudia Doherty]

But now I feel like I'm to the audience. Like, while we were having so much fun.

[Patrick Regan]

No, no, everyone loves you.

[Amelie Marino]

Everyone's really enjoying your perspective and your personality and my laugh.

[Nick Tigerweiger]

It wasn't the best. I love your laugh. I'm happy you're here. We want you to come. Come back. Yeah, we still. We do have two more segments. We'll be quick with them, I promise.

[Claudia Doherty]

I. I think I have to leave. I'm sorry.

[John Early]

You can leave.

[Amelie Marino]

You should.

[Patrick Regan]

You should.

[Amelie Marino]

No, it's exciting.

[Claudia Doherty]

Well, at the very least, I have to pee. Oh, then I'll come right back.

[Nick Tigerweiger]

I'm going to give my fork score.

[John Early]

Okay, well. Okay, great.

[Nick Tigerweiger]

Well, while Pat is gone, and also, if you just leave, that's fine.

[John Early]

Feel free to leave.

[Nick Tigerweiger]

Oh, God.

[Amelie Marino]

Let's do the Nicorette while he's gone.

[Nick Tigerweiger]

I think Pat's crazy for three forks. I think Pat's out of his mind.

[Patrick Regan]

Oh, he doesn't know. He doesn't know.

[Amelie Marino]

I know. Go easy.

[Nick Tigerweiger]

We can never have him back on the pod.

[Patrick Regan]

No, no, you gotta have him back.

[Nick Tigerweiger]

We can't. I'm gonna go four. I'm gonna go four force. It wasn't the best Korean fried chicken I've ever had, but I thought it was very good and I thought that fried rice was great. Like, I do agree with you that there could have been more balance to it. It was when I think in high hindsight, it was a very heavy meal.

[Amelie Marino]

And that's pretty much what I say about all fried chicken, to be honest. It's like, it's such an intense thing. Obviously, I love it.

[Nick Tigerweiger]

Yes.

[Amelie Marino]

But you're always like, whoa, you're up

[Nick Tigerweiger]

there with this guy who absolutely loves fried chicken. I'm wondering what your, what you'll rank this bad boy.

[John Early]

Just hindsight made me think we could do a segment, Emilia, if you want to know the Hinds site. And we're like trying to remember. We have sauces early on, trying to

[Nick Tigerweiger]

remember condiments later on.

[John Early]

We're trying to remember what those sauces were.

[Nick Tigerweiger]

Can I be honest with you?

[John Early]

Yeah.

[Nick Tigerweiger]

That's. Something sucks. Maybe people are too tired. We should end the fucking episode.

[John Early]

For me, like, I, I do love fried chicken. I thought this was well executed fried chicken.

[Patrick Regan]

Yeah.

[John Early]

Too many sauces, but whatever.

[Nick Tigerweiger]

Like, I just, that was our fault. Okay. You're saying.

[John Early]

No, but I mean, I, I think, I think this, I think this concept probably could simplify, but also they're thriving.

[Amelie Marino]

So, like, I want to agree with you about something.

[John Early]

Yeah, please.

[Amelie Marino]

I just thought about it some more. A thigh is always better than a wing when it comes to a fried thing because the surface area of a wing is so small. So it's so much better to chicken.

[Nick Tigerweiger]

Yeah.

[Amelie Marino]

That really ratios off.

[Patrick Regan]

Yes.

[Amelie Marino]

So a thigh is perfect, especially if

[John Early]

you got that nice, like, juicy quality. Like it's not a dry guy.

[Nick Tigerweiger]

And I would say these wings could have been a little juicier.

[John Early]

They could have been a little juicier, but they were, they, they had enough juice for me.

[Amelie Marino]

Okay. Everyone's turning on.

[John Early]

I was, I was just, I was like, overall, very happy with this place. It was a great, the kind of place I, I like to indulge. I like to use to, to calorically just consume an excess at times on this podcast and other times it's punishment. But this was one of the times I, it was a joy. And you know, I thought the sides were, were quite good overall as well. This is a four forker for me and we've had some great fried chicken on this chain, on this chain restaurant podcast. But this, this one is definitely in the upper tier.

[Patrick Regan]

Definitely.

[Amelie Marino]

And I'll say this as well, everyone kept eating.

[Nick Tigerweiger]

We all could not stop it.

[Amelie Marino]

Wasn't it often on this show you're like, oh, I ate the disgusting thing. Okay, great. We kept going, but we all kept going.

[Nick Tigerweiger]

And I upped my, my Zepbound dosage.

[Patrick Regan]

Last.

[Nick Tigerweiger]

Last night shot up. I shot up not even 24 hours ago.

[Amelie Marino]

Wow.

[Nick Tigerweiger]

Yeah. And I still was. I still. I couldn't stop. Do you have to leave?

[John Early]

Everything all right?

[Patrick Regan]

Leave?

[Claudia Doherty]

No, you can't.

[John Early]

You can leave.

[Claudia Doherty]

I'm just not going to. No, but it's my fault.

[John Early]

You have permission to.

[Claudia Doherty]

I know, but I just don't want to.

[Patrick Regan]

And remember, I think it's cool if you leave.

[John Early]

It's kind of cool.

[Amelie Marino]

Where else are about.

[Claudia Doherty]

That's what I'm saying. But I don't want the audience hearing like, oh, Pat's making them end pets. Making them end.

[John Early]

No, no, that's not what's happening.

[Amelie Marino]

Oh, my God. We have.

[Patrick Regan]

I am excited. We get dessert.

[John Early]

All right, well, you don't need to preset the segment. Just. We can just do the segment. Amelia, we got a food stuff we're excited to put in your mouth. It's snack or whack. And today, Emily, we have the Oreo ID Forever springtime cookie box. So this is. It looks like. I see some. Some kanji on here and some. Some hiragana. This is a. Oh, my God. A little bit of. But I can't. I don't. I don't know these characters, so I can't read this, but I can read the English, which says there's a cherry sakura, which is a golden or cookie dipped in cherry sakura flavored fudge sakura. The flour and then the. The strawberry matcha. But people love that strawberry matcha these days. That's a real trend.

[Patrick Regan]

Can I. Can I.

[Amelie Marino]

This is the strawberry matcha.

[Patrick Regan]

Can I know when I'm participating in. This is sponsored.

[John Early]

This is not sponsored.

[Patrick Regan]

Oh, oh, really?

[John Early]

No, this is not sponsored.

[Patrick Regan]

This is just.

[John Early]

You guys can't be bought.

[Nick Tigerweiger]

Yeah, we can't be bought.

[John Early]

We're just tying.

[Patrick Regan]

Wait, are you serious?

[Nick Tigerweiger]

Yeah.

[John Early]

This is not. This is not mad.

[Claudia Doherty]

We don't make you do.

[Patrick Regan]

That's so cool. I did not know that.

[John Early]

No. You hate this thing. You can call it disgusting. We've done it before.

[Nick Tigerweiger]

The strawberry matcha is the pink one, I believe.

[John Early]

We're not owned by big warriors.

[Amelie Marino]

Green one then.

[Patrick Regan]

Matcha.

[John Early]

Matcha. This is matcha. Strawberry matcha is the green one.

[Nick Tigerweiger]

Oh, this is cherry sakura.

[Patrick Regan]

Cherry sakura.

[John Early]

You weren't listening.

[Claudia Doherty]

But it's confusing of them to put two in a box. One is pink and have strawberry and the other.

[Nick Tigerweiger]

I agree.

[John Early]

I agree. That is a little confused.

[Nick Tigerweiger]

I'm happy you stayed.

[John Early]

That's fair.

[Nick Tigerweiger]

Thank you for bailing me out there, boy.

[John Early]

I can't open this. Oh, you do it like a bag of chips.

[Patrick Regan]

The cherry one in such a crazy way. Like Robitussin. It's crazy.

[Claudia Doherty]

I hate the cherry one.

[Nick Tigerweiger]

Yeah.

[Patrick Regan]

Oh, wow.

[Claudia Doherty]

Yeah.

[Patrick Regan]

That's insane. You bite in. You're like, it's not bad. And then it becomes cough syrup in a crazy way.

[Nick Tigerweiger]

I have a question for all of you.

[Amelie Marino]

They think cherry does that. What?

[Nick Tigerweiger]

You're going to the movie theaters. You're seeing Maddie's Secret. What are you eating at the theater? What's your snacks? What's your drink? I need to know.

[Patrick Regan]

Raisinets. Popcorns covered in butter.

[Nick Tigerweiger]

Wow. Milkshake. Chocolate or dark chocolate?

[Patrick Regan]

There's a difference. With Raisinets, there's.

[Nick Tigerweiger]

Now there's dark chocolate. Dark chocolate.

[Amelie Marino]

He said milk. Didn't you say milk?

[Patrick Regan]

This is better.

[Nick Tigerweiger]

The cherry one is. I actually don't mind it as much as you guys, but let it.

[Amelie Marino]

You like it.

[Nick Tigerweiger]

There is a bit of a. There is a pretty. There's a pretty bad. After Wier. Can't get his.

[Amelie Marino]

It's really hard to get into.

[Claudia Doherty]

Yeah. This is.

[Nick Tigerweiger]

Wer is done podcasts for years and is just crinkling his package up against the mic.

[John Early]

I. This can be edited out. Emma's gonna work her magic. She's gonna put on the denoising filter.

[Patrick Regan]

They love that shit at home, though.

[John Early]

Yeah.

[Amelie Marino]

Yeah, they know.

[John Early]

Some people do. Some people hate it.

[Patrick Regan]

I don't like either one.

[John Early]

I want out.

[Claudia Doherty]

I would say I strongly dislike both.

[Amelie Marino]

It's really tough for Pat and I because we are.

[Claudia Doherty]

And these are like.

[Nick Tigerweiger]

I'm also chocoholics.

[Amelie Marino]

So it's like, you give us. You give us the idea of an Oreo, and you're like, imagine if it was not nice.

[Claudia Doherty]

And it's like, Oreos don't need to be covered in something. They're also.

[John Early]

They're also Golden Oreos, which I like golden Oreos, but I like. If you're a chocoholic, you're not getting anything.

[Claudia Doherty]

Yeah.

[Amelie Marino]

This one tastes like sunscreen.

[Claudia Doherty]

Oreo is just doing too much like the Lady Gaga.

[Patrick Regan]

The Chromatico Oreo.

[Claudia Doherty]

There was like a Selena Gomez.

[Patrick Regan]

I think. I know.

[Claudia Doherty]

See that one?

[Patrick Regan]

The Eight Day Load Oreo.

[Claudia Doherty]

That was crazy. I was like, there's a just return here.

[Amelie Marino]

It's so tall. You can't fit that in your mouth.

[Claudia Doherty]

I know. Octuple stuffed.

[Nick Tigerweiger]

I gotta say, I liked the. I liked the pink one more than I liked the green one.

[John Early]

I'm surprised by that. And you characterize this as sunscreen. I'm holding up the strawberry matcha one. Claudia. I think that's astute.

[Patrick Regan]

I think that's.

[John Early]

That's very much what this tastes like. It's repulsive. The other one's like, I don't know. It is absolutely sciency. But I think these are both whack, unfortunately. But the other one is more palatable to me.

[Nick Tigerweiger]

I might be getting a root canal tomorrow.

[Amelie Marino]

Really don't like. We'll talk about that in a sec. This is what I really don't like. This like, coating that's got the texture of chocolate. But it's not chocolate.

[Patrick Regan]

I know.

[Amelie Marino]

It's flavor.

[John Early]

Why are we doing that?

[Amelie Marino]

It's just disgusting. I hate it.

[Patrick Regan]

How did that get here?

[Nick Tigerweiger]

I'm going to blame the person who requested it, which is wise. And Amelia.

[John Early]

Well, I requested it.

[Nick Tigerweiger]

I got it.

[Amelie Marino]

But W's requested it.

[John Early]

Wait, did I?

[Nick Tigerweiger]

Yeah, yeah.

[Patrick Regan]

You like. Like this is a special edition thing they're doing right now?

[John Early]

I guess so.

[Patrick Regan]

Easter.

[John Early]

I don't remember this at all.

[Nick Tigerweiger]

That delicious meal we gave them earlier, it's wiped out now. It doesn't even matter anymore because of this.

[Amelie Marino]

In the Maddie secret screening. If I could. If I could do whatever I wanted. A kismet rotisserie chocolate chip tahini cookie, which is connected to the movie.

[Patrick Regan]

Very important.

[Nick Tigerweiger]

That's point.

[Amelie Marino]

A big part of the plot. A really big part of the plot. And a glass of milk with lots of ice cubes in it. Why can't you have that at the movies?

[Nick Tigerweiger]

You should be able to.

[Amelie Marino]

That would be so nice.

[Patrick Regan]

Imagine.

[Amelie Marino]

Yeah, a big glass of milk, please.

[Claudia Doherty]

Large in the, like, soda fountain. And you could choose like cherry. Cherry vanilla.

[Nick Tigerweiger]

Oh, it's a part of the Coke Freestyle machine.

[Patrick Regan]

Flavored milk.

[Nick Tigerweiger]

That's horrifying.

[Claudia Doherty]

If I was doing classic movie theater snack, it would be a bunch of. Of crunch.

[Nick Tigerweiger]

Bunch of crunch. No popcorn answers from any of you.

[Patrick Regan]

I said popcorn, so that would be

[Claudia Doherty]

considered a popcorn answer since it was popcorn.

[Patrick Regan]

When you listen to the episode, you'll hear it

[John Early]

during Christmas. Recently. No, like a month ago. Okay. Because I was like, why are we having the forever springtime thing in July?

[Amelie Marino]

Well, I got. We got it right before we stopped recording for a little bit.

[John Early]

Got it. That's why I forgot about it. Well, thank you for getting it. But yeah, I'm sorry we all had to.

[Nick Tigerweiger]

You had to take a month off for. You had. You had to take a.

[John Early]

You.

[Nick Tigerweiger]

You needed a mental break from the podcast.

[John Early]

Whoa, don't put it all on me.

[Nick Tigerweiger]

I didn't need the Break.

[John Early]

You wanted to just keep going. You need that break from this podcast more than anyone.

[Nick Tigerweiger]

The World cup is on. I can't do this.

[John Early]

Come on, give me a fucking break. I'm doing two episodes tonight. There's a fucking game going on. What are you talking about, boys?

[Nick Tigerweiger]

Sorry.

[John Early]

Mitch is being a jerk.

[Amelie Marino]

Don't.

[Nick Tigerweiger]

Maybe he's being a jerk.

[John Early]

I'm not being a jerk.

[Amelie Marino]

Make us shampoo, you boys.

[Nick Tigerweiger]

Hey, just like I love you, wags.

[John Early]

So sorry. I love you too, buddy. I like it when you say that. It's just like a restaurant. Viru feedback. Let's open the feedback. Today's emails from John Q. John writes.

[Patrick Regan]

Oh, John.

[Nick Tigerweiger]

John Quincy.

[John Early]

Whoa. Like the. Well, I was thinking John Q. Like the Denzel.

[Nick Tigerweiger]

Oh, right, The.

[Amelie Marino]

The.

[John Early]

The health insurance revenge movie. Hey, dope. Fellas, my name is John and I'm currently enjoying some Nilla wafers. It kind of me strikes. You can only tell in America. Yeah, I'm enjoying some Nola wafers. Jason Tatum's favorite movie.

[Nick Tigerweiger]

John Q. Is. Yeah.

[Patrick Regan]

Hey.

[Nick Tigerweiger]

Hell yeah. I love that.

[John Early]

Anyway, I should read the question.

[Nick Tigerweiger]

I hope Jaylen Brown is. Whatever. We don't have to get into this.

[John Early]

It probably has a resolution by the time this episode comes out. I am struck by just how the vanilla. How just the vanilla, which some people tell me is actually a flavor. It's true. Works so well on its own. So, fellas, what are your favorite snacks that have one simple flavor and do it well? John Q. What an amazing contrast to what we just had, which was these compound flavors

[Amelie Marino]

that were all doing complicated.

[Patrick Regan]

I love vanilla wafers. I think they're beautiful.

[John Early]

Remind me of my favorite.

[Nick Tigerweiger]

They remind me of my grandma. She used to give them to vanilla wafers and I did. You know what? I would dunk them in milk.

[John Early]

I do love vanilla wafers.

[Patrick Regan]

Used to put through a little slot in the door.

[John Early]

For audio listeners. John is wearing the Oreo Forever springtime thing, as. Which we just broke out of after this very symbolic. Okay, so one simple flavor. I mean, look, look, I can't do it anymore. But if we're talking about this, like, this kind of cookie is making me think of the. The Nutter Butters. I used to love Nutter Butters, which

[Patrick Regan]

are just pure peanuts.

[Amelie Marino]

Right? And you. Why can't you do them anymore?

[John Early]

Peanut allergy in middle age.

[Amelie Marino]

That is a bummer.

[Claudia Doherty]

You know how I feel about Nutter Butter is similar to like chocolate chocolate. It's like it needs to be in Converse.

[Amelie Marino]

There should be some other elements that pat And I really have about chocolate, which is. We both are chocoholics, but do not try to just give us a full plate of chocolate.

[Claudia Doherty]

One dimensional.

[Amelie Marino]

It needs to be in conversation with something. And for me, I'm always going to want it to be in conversation with milk.

[Claudia Doherty]

Right.

[Patrick Regan]

And you're a little bit more strict

[Claudia Doherty]

with that, but you're a little bit more strict with a chocolate conversation where

[Patrick Regan]

I prefer a berry.

[Claudia Doherty]

I prefer. Oh, I'm sorry, I hate that conversation. No, but I'm like, I could do chocolate by itself, but I prefer a conversation.

[Patrick Regan]

What if I told you y' all ain't ready for that conversation?

[Amelie Marino]

But that's why chocolate chip cookie is so special, because it then it's in conversation with the cookie.

[Nick Tigerweiger]

Aren't chocolate cookies so boring? So often though, a glass of milk.

[Amelie Marino]

What are you talking about?

[John Early]

But like, I mean, that's very good.

[Nick Tigerweiger]

I agree.

[Amelie Marino]

Perfect.

[Claudia Doherty]

Peanut butter to me, almost always needs to be in conversation with chocolate. Not necessarily, but with something.

[Patrick Regan]

Yeah. Oh, yeah. Jelly, of course.

[Claudia Doherty]

Or honestly. Berries can work better.

[Nick Tigerweiger]

So this is a, this is a snack. I can't say like apple or pineapple.

[John Early]

I think you could say an apple if you wanted to.

[Nick Tigerweiger]

Does that. Is this. Is that. Is that what this is? But vanilla wafer, it seems like something that's been concocted that is one flavor.

[John Early]

Favorite snack that has one simple flavor and does it well. Yes, I could.

[Nick Tigerweiger]

So I can say like a peanut or I could say anything.

[Patrick Regan]

You could.

[John Early]

I guess you could say like, I could say string cheese. But even that feels like a cheat. I think it's got to be something that's more like, hey, this is a flavored thing. You know what I mean?

[Nick Tigerweiger]

Like a mozzarella stick.

[John Early]

Yeah, could be. Although it's got a few different things going on. I. I think maybe a cheez it could qualify.

[Nick Tigerweiger]

Okay, my answer is Cheez it, Cheez it.

[Amelie Marino]

Are good as you really are.

[Patrick Regan]

I know exactly what it is.

[Amelie Marino]

What a Ritz cracker.

[Nick Tigerweiger]

Yeah, those.

[John Early]

Those buttery crackers are good as hell.

[Nick Tigerweiger]

Ritz crackers.

[Amelie Marino]

Damn good.

[Claudia Doherty]

You know what was unbelievable? My exes so getting used to saying that. Sorry. 10 year marriage. But no, his. No, I'm joking. But his. His aunts made this like Mac and cheese that was like Ritz crackers were like, infused with it somehow. Yeah, it was unreal. Oh, my God, how it tasted was unreal.

[John Early]

So good.

[Amelie Marino]

That's really special.

[John Early]

Pat, do you have like a single, like, if you are. I get what you're saying about, about chocolate being conversation with things. But do you have like a like a singular flavored snack where you're like this one I think is.

[Claudia Doherty]

Is is enough honestly chocolate like I'll have like like a Hershey's bar square is like wow. So good to me.

[Nick Tigerweiger]

Wow.

[John Early]

Are you. We had some. We had this. These are clearly Japanese inspired flavors. Did you have. Were you ever inspired flavors? Japanese inspired flavors. They were. I didn't say expired or maybe I

[Claudia Doherty]

did and let's play it back.

[John Early]

Mike, don't play back. We. But wait, I was going to. Where was I going with this?

[Patrick Regan]

Japanese is perfect.

[Claudia Doherty]

Yeah.

[John Early]

Japanese inspired flavors. The. Have you had like the Japanese Kit Kats as.

[Patrick Regan]

Oh yes. I have like the Matcha Kit.

[Claudia Doherty]

I don't like cuz I like when it's chocolate.

[John Early]

Just want chocolate. I be the Canadian Kit Kat.

[Patrick Regan]

I haven't had denim.

[Claudia Doherty]

I haven't had any other country's Kit Kat.

[Nick Tigerweiger]

The.

[Patrick Regan]

The.

[John Early]

The thing I would say as a chocoholic is that I think the Canadian chocolate and maybe you know what?

[Claudia Doherty]

I have had the Canadian Kit Kat.

[Nick Tigerweiger]

Yeah.

[John Early]

It's just like a better quality than the American.

[Nick Tigerweiger]

Yeah.

[Claudia Doherty]

And I remember thinking this is a little different.

[Amelie Marino]

Australian chocolate's different because they had to formulate it so it wouldn't melt because it's so hot in Australia and needs to not have egg white.

[Claudia Doherty]

I actually have a fact I can share. Please. Has nothing to do with the British

[Amelie Marino]

people are like when they taste our chocolate.

[John Early]

Yeah.

[Nick Tigerweiger]

They don't like United States chocolate either. It tastes like vomit.

[John Early]

The Canadian one is the best.

[Claudia Doherty]

Similarly when they make dyes for like M&M's and stuff. They're all made in the same factory. Like the ones that don't have occurred synogens and ones that are that do have it and. And I forget why but like they just send the America the ones with carcinogens. So like that red dye that's so bad for you that only it's like it's banned in other countries but they're all making it in the same place. But they're just like this one we can send to America. So like whatever.

[Nick Tigerweiger]

We like it.

[Claudia Doherty]

Yeah.

[Nick Tigerweiger]

We love it's we. We're okay with it, I guess.

[Amelie Marino]

You didn't ask me what my snack was.

[Patrick Regan]

What's your snack?

[John Early]

Yeah, what was it?

[Amelie Marino]

Well, I don't know but I just. I did his neck the other day. Want to publicize?

[Patrick Regan]

Oh yeah.

[Amelie Marino]

You get a prune. Women should eat six prunes a day for bone health.

[Nick Tigerweiger]

Six.

[Amelie Marino]

Yes.

[John Early]

Wow.

[Amelie Marino]

You get a prune eat walnut parmesan cheese.

[Patrick Regan]

Ooh.

[Amelie Marino]

And that is an amazing bite.

[John Early]

Wow.

[Nick Tigerweiger]

That sounds good.

[Amelie Marino]

So I just want to get that out there.

[Nick Tigerweiger]

That also, John is being so sweet to you on that. There's a camaraderie on that couch that doesn't exist on our couch.

[Claudia Doherty]

But I'm actually going through something where it's like I can't. I'm trying to not cross my arms anymore. I literally can't do it too.

[Patrick Regan]

I've done so much of this episode like this, hiding myself.

[Claudia Doherty]

I know.

[Amelie Marino]

I know.

[Claudia Doherty]

And it breaks my heart to see

[Amelie Marino]

I was having a problem cuz I'd eaten so much food. So my clothes hurt badly.

[Nick Tigerweiger]

But our couch hasn't got along as well as that couch has.

[Claudia Doherty]

I don't think that's true.

[Amelie Marino]

Our couch got on really well. Shut the up.

[Claudia Doherty]

Like any issues we have in our couch, that stays within the couch.

[Nick Tigerweiger]

All right. That's fair.

[Amelie Marino]

Don't talk to the other couch about

[Claudia Doherty]

it because, like, we work it out amongst ourselves and then we present a friend.

[Amelie Marino]

Okay. So if this studio fills with water and we're on our couches floating, which couch survives the longest? Well, Mitch has that rowing skill. Has rowing skills.

[Nick Tigerweiger]

That is true.

[John Early]

Can row.

[Nick Tigerweiger]

I can row.

[Amelie Marino]

And there's.

[John Early]

There's just too much.

[Claudia Doherty]

I think we.

[John Early]

I think we have a good shot at the camaraderie.

[Patrick Regan]

I agree.

[John Early]

I. I think that it's the buzz cut, honestly.

[Patrick Regan]

The buzz boys.

[Nick Tigerweiger]

I think the buzzboys do.

[Amelie Marino]

I think heads.

[Nick Tigerweiger]

It seems like Claudia started to yell at me almost. Claudia started yelling at me almost immediately when I brought it up.

[Claudia Doherty]

But that's your guys's vibe. It's. And you have that established.

[Amelie Marino]

It's that classic rat attack.

[Claudia Doherty]

It's that I hate you so much. I love you.

[Amelie Marino]

That's what people are tuning in for.

[Nick Tigerweiger]

That's very cool.

[Amelie Marino]

I don't like doing it. It's what they want to see.

[Nick Tigerweiger]

You're a very kind person in. In Maddie Secret, you're. You can get a little nasty.

[Amelie Marino]

That's a character.

[Patrick Regan]

But she has a tender. She has a tender center.

[Nick Tigerweiger]

She does have. There's a tender spot in there.

[Amelie Marino]

And it's one of the most beautiful arcs of the movie.

[Patrick Regan]

Literally Summer saying that's true.

[John Early]

If you have a question or comment about the wordle chain restaurant, Gmail said [e-mail] or leave us a voicemail at 830. Go. That's 830-463-6844. Birdfo.com was hatched on a previous John and Claudia episode

[Amelie Marino]

that was occurring to me as you saying it. And I was like, what a. What a conceited thought. I'm like, wasn't.

[Patrick Regan]

That was our episode.

[Nick Tigerweiger]

But it was your episode.

[Amelie Marino]

But it was. I'm not so conceited after all.

[John Early]

No, not at all.

[Claudia Doherty]

You're down to earth.

[John Early]

Our producers, Emma Erd Brink. Our associate producers, Amelie Marino. Our video editor is Mike Dorfman. And our guest engineer today, Grand Sam Rogich. Thanks so much.

[Nick Tigerweiger]

You call him Grand And Sam kind

[John Early]

of trying something out.

[Nick Tigerweiger]

All right.

[John Early]

Gotta be a new one every time. I like it.

[Nick Tigerweiger]

Sam the Man.

[John Early]

We've already decided we're stick. We can stick with Sam the Man, I guess. I don't know. It's whatever you prefer.

[Nick Tigerweiger]

There we go.

[John Early]

Doughboys. Merchandkinshipgoods.com doughboys and again, the Doughboys. Double our weekly bonus episode plus our entire back catalog [e-mail] doughboys go ahead and subscribe.

[Amelie Marino]

Only subscription. That's not bad.

[John Early]

John Early. Clyde o'. Doherty. Pat Regan. Maddie's Secret in theaters now. Right now.

[Amelie Marino]

Check it out.

[John Early]

Out. Go see it.

[Claudia Doherty]

Go.

[Nick Tigerweiger]

I was honored to to I have a very small moment in the movie. I was very honored to be in with such funny people. It's so fun. I mean, three of the funniest people in the world right here.

[John Early]

I've had IRL conversations with people who've seen this movie and loved it. And I've also gotten a lot of I'm a lot tell text threads where people are talking about really. I'm very excited to see it myself. Congratulations.

[Patrick Regan]

Thank you so much.

[Amelie Marino]

That's so nice.

[Nick Tigerweiger]

What movies did you see this weekend? A set of Maddie Secret.

[John Early]

Oh, the invite. Don't worry about it.

[Nick Tigerweiger]

The invite.

[John Early]

There wasn't a screening of Maddie's Secret at time I could go.

[Nick Tigerweiger]

You're seeing it this weekend, though.

[John Early]

I bought the fucking ticket. You witnessed this.

[Claudia Doherty]

Someone get the shampoo.

[Nick Tigerweiger]

It's a hilarious movie in three of the funniest people in the world. Go see it in theaters. And then if you don't get to see it in theaters, get it on demand. And do you know the date it's gonna be on demand?

[Amelie Marino]

Let's not even worry about that anymore.

[Nick Tigerweiger]

All right, fine. Forget it.

[Claudia Doherty]

I even brought it up on the on

[Nick Tigerweiger]

see it in theaters.

[Amelie Marino]

Aiden did.

[John Early]

Fun to see movies in theaters.

[Nick Tigerweiger]

It's fun to see movies in theaters.

[John Early]

That'll do it for this episode of Doughboys. Until next time, Nick Tigerwager.

[Amelie Marino]

Happy eating.

[Nick Tigerweiger]

Bye.

[John Early]

Bye.

[Amelie Marino]

Hi.

[John Early]

I am Mandy Moore.

[Nick Tigerweiger]

Sterling K. Brown. And I'm Chris Sullivan. And we host the podcast that Was Us now on Headgum.

[John Early]

Each episode, we're going to go into a deep dive from our show.

[Amelie Marino]

This.

[Nick Tigerweiger]

That's right.

[John Early]

We're gonna go episode by episode.

[Amelie Marino]

We're also gonna pepper in episodes with different guest stars and writers and casting directors.

[Nick Tigerweiger]

Are we gonna cry? Yes, a little bit. Are we gonna laugh a lot.

[John Early]

A whole lot.

[Nick Tigerweiger]

That's what I'm hoping, man.

[John Early]

Listen to.

[Nick Tigerweiger]

That was us on your favorite podcast app. Or watch full video episodes on YouTube or Spotify. New episodes every Tuesday. That was a Headgum podcast.