<v Speaker 1>Jerry Katie and Josh one hundred.

<v Speaker 2>I have been over here giggling like a little schoolgirl.

<v Speaker 3>Yeah you have.

<v Speaker 2>My daughter is is just she's just like me. She's

<v Speaker 2>just a little prankster and she makes me smile. It

<v Speaker 2>makes me laugh. I opened up my phone this morning

<v Speaker 2>and at some point yesterday evening she got a hold

<v Speaker 2>of my phone and there was about seventy five pictures

<v Speaker 2>of her face going all sorts of funny little you know,

<v Speaker 2>you know, smirks on her face and her eyes rolling.

<v Speaker 2>And I sent a message to Nick Knack this morning,

<v Speaker 2>my wife and I said look what she did, and

<v Speaker 2>she's like, oh, I know, and she sent me back

<v Speaker 2>a screenshot of her photo album on her phone where

<v Speaker 2>my daughter got a hold of her phone and there

<v Speaker 2>was like seventy five pictures of her face on Knickknack's

<v Speaker 2>phone as well.

<v Speaker 3>I can tell she's can't tell she's your kid.

<v Speaker 4>Yeah, it's really huge. She's a little prankster.

<v Speaker 1>The faces when he was looking at them, I'm like,

<v Speaker 1>that's like a carbon copy of you. Like, it's so

<v Speaker 1>funny how much she looks like you, even like.

<v Speaker 4>It was one of those things that just makes you smile.

<v Speaker 4>When you open up before in the morning.

<v Speaker 2>So bless her little heart got. Speaking of heart, I

<v Speaker 2>got a little harper in this morning. I made my

<v Speaker 2>favorite yoke dish last night. I think I've told you

<v Speaker 2>guys about it, with the the broccoli in it and

<v Speaker 2>the snap peas and the chicken and yoke U some

<v Speaker 2>various you know, like olive oil and seasonings and stuff.

<v Speaker 2>The main focus here is the seasonings. Oh yeah, I

<v Speaker 2>don't know if you're like me when you cook. I

<v Speaker 2>can't judge seasonings very well. I'm I apparently overseason a lot,

<v Speaker 2>according to the missus. And this dish that I made

<v Speaker 2>last night calls for the red pepper flakes.

<v Speaker 3>Oh you know.

<v Speaker 4>And I did a couple of dashes. I was like,

<v Speaker 4>that doesn't look like enough you. I did a couple

<v Speaker 4>of dashes more, and then I was like ah.

<v Speaker 2>And I looked at the thing. I was like, oh,

<v Speaker 2>these are even expired. They're probably bland. I went dump

<v Speaker 2>like half the red pepper flakes in there. Spicy dish

<v Speaker 2>last night, I'll.

<v Speaker 4>Tell you that much.

<v Speaker 3>You over red peppered.

<v Speaker 4>Yeah, you could do.

<v Speaker 2>You have problems with seasoning issues. I can't judge seasoning.

<v Speaker 1>We were given measurements, but from nature, like our palms.

<v Speaker 3>Right here, about a tablespoon, so.

<v Speaker 4>Oh, I've never done that.

<v Speaker 3>Yeah, if you just pour like and again like the red.

<v Speaker 1>Pepper, you have to be careful because that is you know,

<v Speaker 1>you have to like add a little and then taste

<v Speaker 1>as you go, like there's so much, and then red

<v Speaker 1>pepper flakes. Depending on the pepper, it could be hotter

<v Speaker 1>or milder, so you really got to be careful with

<v Speaker 1>that specific spice. But yeah, your palm right there, that's

<v Speaker 1>about a tablespoon.

<v Speaker 4>You're making that ut.

<v Speaker 2>I'm not putting red pepper flakes in my palm. Next thing,

<v Speaker 2>you know, I'm rubbing my eye or something.

<v Speaker 1>Again, the red pepper is one that you don't want

<v Speaker 1>to But when it comes to onion powder, garlic powder,

<v Speaker 1>or right, how much as diesel, it's about a tablespoon.

<v Speaker 4>Is how much is a tea spoon?

<v Speaker 3>I don't know, maybe half of your palm.

<v Speaker 1>Now, if you cook, you can eyeball what looks like

<v Speaker 1>a tablespoon, what looks like tea spoon.

<v Speaker 4>Only thought I could have just eyeballen as a shake

<v Speaker 4>it in.

<v Speaker 3>That's the thing. Well, guy, A lot of guys think

<v Speaker 3>that you're not.

<v Speaker 1>The thing is, so each spice is a little different, right,

<v Speaker 1>Like when you have your cayenne pepper that's spicy as well,

<v Speaker 1>so you don't want to put that on your hand.

<v Speaker 1>And then I'm thinking of the other ones, like when

<v Speaker 1>you're doing garlic powder again, garlic powder, table powder, I

<v Speaker 1>do too, and again.

<v Speaker 4>The tragger seasoning.

<v Speaker 3>Well again, that's Here's.

<v Speaker 2>Part of my problem is that I like to smoke

<v Speaker 2>meat and stuff, and you got to season the but

<v Speaker 2>Jesus out of the meat.

<v Speaker 1>Well, and you you probably use the tragger that's already

<v Speaker 1>got all the salted it like it's a standard spice

<v Speaker 1>for you, right, you don't use anything.

<v Speaker 4>It's a combination.

<v Speaker 3>You had salt to it though? Or does it have

<v Speaker 3>enough salt in their on.

<v Speaker 2>The spice because I'll look at the spice and if

<v Speaker 2>it has salt in it, then you won't add extra salt.

<v Speaker 2>How much salt should I put in my palm?

<v Speaker 1>No?

<v Speaker 3>Like that's the thing.

<v Speaker 1>It's like again, if it calls for a tea, will

<v Speaker 1>only do a tea spoon?

<v Speaker 4>That's fine.

<v Speaker 3>You don't believe most the things I say.

<v Speaker 4>It's the biggest nonsense I've ever heard.

<v Speaker 3>I do use the poem in my hand.

<v Speaker 4>When it calls for a pinch.

<v Speaker 3>You also pinch like and even say pinch.

<v Speaker 4>How about I just start going to old school. We've

<v Speaker 4>got the little scoopers.

<v Speaker 3>Yeah, if you have.

<v Speaker 1>If you're not, you know, how familiar are you because

<v Speaker 1>that's where you answered the joke about just a pinch chair.

<v Speaker 4>It's just a little pinch.