[SPEAKER_05]: Michael Mera, Radio Entertainment.

[SPEAKER_00]: Hiya, good to see you again.

[SPEAKER_00]: And now he'll be here quite with us.

[SPEAKER_00]: We will start the show.

[SPEAKER_05]: T-M-O-S, classic.

[SPEAKER_05]: Friday, flashback.

[SPEAKER_05]: This is, uh, Mera tonight will be, uh, going to a charity do.

[SPEAKER_05]: She's going to the charity dude.

[SPEAKER_04]: Just getting dressed, Ross.

[SPEAKER_04]: We're just dressing.

[SPEAKER_05]: Thank you, Ross.

[SPEAKER_05]: Well, that's wonderful, Ross.

[SPEAKER_05]: One can you come over.

[SPEAKER_05]: Uh, she's going to a charity do with our babysitter.

[SPEAKER_05]: And, uh, I will be home with, uh, with boys night with man's night.

[SPEAKER_05]: Nice.

[SPEAKER_06]: We'll be, uh, What do men do when they're home alone?

[SPEAKER_05]: I might take him out to, uh, you know, a, uh, didn't it?

[SPEAKER_05]: I might take him out to the local diner.

[SPEAKER_04]: Oh, you've been there.

[SPEAKER_04]: You've been there before he likes that place, right?

[SPEAKER_05]: He likes, uh, you know, stuff like that.

[SPEAKER_05]: And, uh, he also likes, uh, these new sneakers that we got him, which, uh, would have, which have the dial on the side, like daddy's golf shoe.

[SPEAKER_05]: They're the, they're shoes that you.

[SPEAKER_05]: Have you seen this season that have taken the dial?

[SPEAKER_05]: Yeah, I think it's kind of and he likes that and one of the other kids his friend Donnie at school had those shoes, and he wants No, not that is it.

[SPEAKER_04]: Thank you very much

[SPEAKER_05]: But he's got the, you know, so we'll hang out and I'll plan something special but what I said to Carla when she mentioned this to me this morning and we'll see each other obviously before she goes I said okay what's going to be what's happening at this little thing she said oh, they got a little cocktail and then no orders and then Carmen and I will be going into dinner and then they've got a silent and live auction.

[SPEAKER_05]: I said oh, oh,

[SPEAKER_05]: I said, hey, enjoy yourself.

[SPEAKER_05]: Remember one thing you're not rich.

[SPEAKER_05]: That's it.

[SPEAKER_05]: That's what I wanted to share because you know with you I think that the pressure sometimes of an auction can make people behave bad And then there's a true and there's a true reason they serve cocktails before the auction

[SPEAKER_06]: I've done the art auctions where people start fighting each other, but that's missing that in the auction side.

[SPEAKER_05]: The auctions are, if you're a hypercompetitive person, you're immediately at a disadvantage in an auction environment.

[SPEAKER_05]: You don't want to lose, and that's why, you know, I don't know what the, we used to have a place in northern Virginia called laws auction,

[SPEAKER_04]: I was near the psychic.

[SPEAKER_05]: Yes, and near the yantas us at us the use tires and near some of the the what was the place called Wapos.

[SPEAKER_05]: Oh yeah, what by the way, we don't have down here and I would love to get a Wapos chicken.

[SPEAKER_05]: El Tago where Jimmy Serrito took me one time freeze.

[SPEAKER_05]: Yeah, clients for now go no longer there.

[SPEAKER_05]: What's the other ice cream place, Rob, that's over off the 28th?

[SPEAKER_04]: I remember you took me to one.

[SPEAKER_05]: Is it one lens or something like that?

[SPEAKER_04]: Or sounds like it could be, I've only what there was because it was sort of one block off the beaten path.

[SPEAKER_05]: They used to carry cat a whale.

[SPEAKER_05]: Yeah, I wish I got the name of that.

[SPEAKER_05]: Carvac.

[SPEAKER_05]: I wish it.

[SPEAKER_05]: But it's in Manassus and it has, you used to, all summer it had a line.

[SPEAKER_05]: It had a line of fat people.

[SPEAKER_05]: And I would go in there after work.

[SPEAKER_05]: I would go in there.

[SPEAKER_05]: I would go in there.

[SPEAKER_02]: I would go in there.

[SPEAKER_02]: What are you going to get in there?

[SPEAKER_02]: Back, back, back, back, back, back, back, back, back, back, back, back, back, back, back, back.

[SPEAKER_05]: I don't want to tell the story unless I've got the right name for The Ice Cream in Manassus because this story is when I was really, really working on getting super fat Like like ridiculously fat.

[SPEAKER_05]: This is what I would eat Occasionally and really for a while not occasionally was my regular thing and it was a frozen kind of

[SPEAKER_04]: Well, Mike was it Nathan's Nathan's dairy bar, exactly Nathan's dairy bar in 1948, Mathis Avenue, Manassas, Virginia.

[SPEAKER_05]: Mathis Avenue, the road paralleling 28.

[SPEAKER_05]: So that's what it was.

[SPEAKER_05]: So Nathan's dairy bar was up from the law's auction house, and they used to take, they had a mint chocolate chip.

[SPEAKER_05]: Uh, milkshake and the way they accomplished this was they had mint ice cream that that soft serve Mint or I think they flavored the vanilla with mint right is somehow they had a They had a beer or no, they had the goo mint syrup Maybe it was a bit of crammed and meant that the drizzle on top I don't know what no because it had more minty sugary taste than that and then they took magic shell

[SPEAKER_05]: and they would put the magic shell in the milkshake.

[SPEAKER_05]: Magic shells wouldn't what they put on on a dip cone to make the hard chocolate cake to the chocolate certain that has a little bit of wax in it.

[SPEAKER_05]: So I think it's hard.

[SPEAKER_05]: Yeah.

[SPEAKER_05]: And I should really talk like this when I'm describing it.

[SPEAKER_04]: So I would ask for extra chocolate chips.

[SPEAKER_05]: Oh, a double dish means they would double dip the chocolate in there.

[SPEAKER_05]: So it was just really, it was ice cream in a candy bar.

[SPEAKER_05]: Yeah.

[SPEAKER_05]: Ging the wish as you began as you began to describe it.

[SPEAKER_04]: I I I Harkin back do you remember one time it was during a spring a spring broadcast from your living room that afterwards We we broadcast early and we all drove up to Baltimore and went to an Orioles game.

[SPEAKER_04]: Yeah, and we were pretty handy with the beer because you and I had a driver Was it an Orioles or Nationals?

[SPEAKER_04]: I was an Orioles game.

[SPEAKER_04]: I believe I believe it was Orioles Red Sox I think that's why we drove up there for it.

[SPEAKER_05]: Would that make sense with us?

[SPEAKER_04]: I know that RJ was there because he was a driver

[SPEAKER_04]: And I think a former business manager might have been along.

[SPEAKER_05]: You guys did a girl with a girl with this too.

[SPEAKER_05]: Girl might have come.

[SPEAKER_05]: Yeah.

[SPEAKER_05]: I think it was Nationals.

[SPEAKER_05]: I think it was the Nationals.

[SPEAKER_04]: But in the way home, I was hot.

[SPEAKER_04]: Right?

[SPEAKER_04]: Super hot.

[SPEAKER_04]: It was hotter than it should have been for the springtime.

[SPEAKER_04]: And on the way back, because you and I were properly prepped with beer, we started talking food.

[SPEAKER_04]: And that's when you first described to me the Nathan's mint chocolate chip milkshake.

[SPEAKER_04]: And he said, oh, I feel like I wish I could have one right now.

[SPEAKER_04]: RJ, before we go home, let's go to Nathan's, and it was amazing.

[SPEAKER_05]: It was so good.

[SPEAKER_05]: And then the reason I bring that up is between shows we tape to today.

[SPEAKER_05]: I went into the refrigerator and it's like, No, no, no, no, no fruit bar.

[SPEAKER_05]: So I had an apple.

[SPEAKER_05]: Ah, what kind of apple that is?

[SPEAKER_05]: Oh, for I know.

[SPEAKER_05]: That's either the fact that I don't know should tell y'all you need to read or green.

[SPEAKER_05]: It was a red apple.

[SPEAKER_05]: It was a red apple in March.

[SPEAKER_05]: That's all you need to know.

[SPEAKER_05]: It's genetically engineered apple.

[SPEAKER_05]: That's what I was going to say.

[SPEAKER_04]: It's a braper-nid apple.

[SPEAKER_05]: Right, it's a braper-nid apple.

[SPEAKER_05]: It's hard as a, like, cubal.

[SPEAKER_06]: It's a safe thing you have in the last night.

[SPEAKER_06]: I got so mad, so mad.

[SPEAKER_06]: And Shannon was sleeping already.

[SPEAKER_06]: It was like 11.30 at night.

[SPEAKER_06]: I was like,

[SPEAKER_06]: You know, why can't we just buy food that we all want to eat?

[SPEAKER_06]: Right.

[SPEAKER_06]: That's right.

[SPEAKER_06]: Wouldn't it be great?

[SPEAKER_06]: Wouldn't it be amazing?

[SPEAKER_06]: Wouldn't it be phenomenal?

[SPEAKER_06]: Yeah.

[SPEAKER_06]: Yeah.

[SPEAKER_06]: I see in the berries.

[SPEAKER_06]: No, that's what you said.

[SPEAKER_06]: What am I living with?

[SPEAKER_06]: Can squirrel hear what's going on?

[SPEAKER_06]: If I see another almond, and I don't mind them, but if I see them in every pantry, what are we gonna do with those?

[SPEAKER_05]: And by the way, when you go to my mother-in-law's house, there are seeds and my sister's house, there are seeds and nuts in the freezer.

[SPEAKER_05]: So like, God, don't want them to perish.

[SPEAKER_05]: You know, I mean, if a squirrel can put a dig it on, dig a hole on a tree and put it in there, what's a weird old tree.

[SPEAKER_05]: Oh, there's a tree.

[SPEAKER_05]: That tree, that tree, that tree, that tree.

[SPEAKER_06]: I throw my sneakers on, drains and a shirt and I say, so hot, I'm going to walk to wall.

[SPEAKER_05]: There you go.

[SPEAKER_05]: Oh, yeah, T. M. O. S. Classic.

[SPEAKER_05]: All right, can we do something before you tell you, I'd like to do this.

[SPEAKER_05]: You may have trouble with it, Oscar, and I wouldn't be surprised.

[SPEAKER_05]: I know Rob won't, but we've done variations on this.

[SPEAKER_05]: I'm just in the mood because this helps me compensate for not putting stuffing my face with bad food, and I'm having a real tough time this week.

[SPEAKER_05]: So I want to just let's do this.

[SPEAKER_05]: Let's in be, let's be reasonable and realistic.

[SPEAKER_05]: Okay, as far as space is concerned, okay?

[SPEAKER_05]: Refrigerator and pantry.

[SPEAKER_05]: All right, pantry being the little claws that you have across but your food stuff What do you want to start?

[SPEAKER_05]: Because I know you'll be probably good at you know why you're gonna be good because you probably be the one that has the closest to You know what you'd want to know all though But in the in your dream refrigerator right where where you've got everything you want what would be in there

[SPEAKER_04]: Dream refrigerator the the things I have of course you have to have milk butter eggs.

[SPEAKER_05]: I would say two kinds of things The staples I'm talking about the the food stuff that you would have as a treat But also as a go to if you were hungry and you wanted to eat you know a meal or something Well, we've talked in the past about my emergency ham, and this is the air time of year for the emergency ham

[SPEAKER_05]: And it needs to be heard of emergency.

[SPEAKER_04]: I don't have one now, but the next time I go to Costco, I will pick up at least one and maybe two.

[SPEAKER_05]: And here's the strategy for us and one toast and emergency.

[SPEAKER_04]: No, it is what I believe the ride will might be EZ Carve, capital E, capital Z Carve.

[SPEAKER_04]: And you see a ham that has been packaged and ready for omnis.

[SPEAKER_05]: So it's red like you put in the refrigerator where you can just carve a slice of ham on but it's sealed and so it keeps and You check what do you mean it's sealed?

[SPEAKER_05]: How is it sealed?

[SPEAKER_04]: It's wrapped in a vacuum packed in plastic So it can stay in your fridge sometimes for a month, a month and a half.

[SPEAKER_05]: Well, what do you do when you want to carve a slice off and then you get to reseal it?

[SPEAKER_04]: no you don't what you do is this is the emergency ham that primarily it's first tour of duty will be a dinner where you unseal it and bake it and it's a little bit for four yeah and when you bake it what you're talking about is really just what we're warming it and then you have it as art but i know that for a couple big slab of ham right now cam is great and it really really is just carved me off a big slab of ham and all the way home i know is honey baked ham

[SPEAKER_04]: It's the same type of ham.

[SPEAKER_04]: Yeah, but this is not a pretty slight fancy ham.

[SPEAKER_04]: You see, well, no, it's not fancy.

[SPEAKER_04]: You see what happens is the honey baked as fancy because it's pretty sliced.

[SPEAKER_04]: It's spiral sliced and because of that you're paying for costs and also it's going to not have the shelf life or in this case refrigerator life of a ham that is sealed.

[SPEAKER_04]: I've got it either.

[SPEAKER_06]: What is going on now?

[SPEAKER_05]: That just give me a second.

[SPEAKER_05]: He's going to talk about 800 get-hams.

[SPEAKER_05]: Like the row.

[SPEAKER_05]: Yeah, a Rekaro, hey, could you pick us up a ham tonight?

[SPEAKER_05]: Yeah, ham, like a real ham, like a full cooked ham.

[UNKNOWN]: I can do that.

[SPEAKER_05]: Just, you know, a half a ham, what size Rob to fit in the refrigerator?

[SPEAKER_04]: I would save you.

[SPEAKER_04]: Are you convenient to a Costco, Carla?

[SPEAKER_04]: Are you near a Costco?

[SPEAKER_04]: I'll have to.

[SPEAKER_04]: See, I talk and she hangs up.

[SPEAKER_05]: It's calling me from Harley's and okay.

[SPEAKER_05]: Carla, just pick up a ham.

[SPEAKER_05]: Thank you.

[SPEAKER_05]: I love you.

[SPEAKER_05]: Good bye.

[SPEAKER_05]: Good at Costco, Carla.

[SPEAKER_05]: All right.

[SPEAKER_05]: This is a random car.

[SPEAKER_05]: Let's go from this game.

[SPEAKER_05]: Hello.

[SPEAKER_05]: Hello.

[SPEAKER_05]: There you go.

[SPEAKER_05]: Robo.

[SPEAKER_05]: Arlington region.

[SPEAKER_06]: Have the nuts.

[SPEAKER_05]: So that's the f*** of Arlington.

[SPEAKER_05]: You f***ing up my radio show.

[SPEAKER_05]: Arlington, let's call back and see what that is.

[SPEAKER_05]: No, no, no, no, no, no.

[SPEAKER_06]: They're gonna confirm it's your number.

[SPEAKER_06]: Then you get on the list.

[SPEAKER_06]: He's already on a list.

[SPEAKER_06]: Get off the list.

[SPEAKER_05]: We may have an elist if they call me a monolist anyway.

[SPEAKER_05]: Yeah.

[SPEAKER_04]: The list of people who are awesome.

[SPEAKER_04]: That's what it is.

[SPEAKER_04]: Why did you call it an elist?

[SPEAKER_06]: It's a calling lifeline screening.

[SPEAKER_05]: Your call.

[SPEAKER_05]: Lifeline screening.

[SPEAKER_05]: Thank you very much Jesus Christ lifeline screening.

[SPEAKER_05]: You know what a couple of years ago up in Minasses it's some remember when I got the the blood worked on yeah where they checked my arteries This stuff like that and then they call and they hang up those pray was there been great lead call lag and they answered honey baked ham

[SPEAKER_05]: All right, so back to your hand.

[SPEAKER_05]: I'm sorry.

[SPEAKER_05]: That's right.

[SPEAKER_05]: That's right.

[SPEAKER_06]: That's a really really killed my brother's hand.

[SPEAKER_05]: This is semi-food.

[SPEAKER_06]: Is a ham sandwich?

[SPEAKER_06]: Just a big piece of ham and then sandwich?

[SPEAKER_04]: No, I also keep you want to have some lunch meat ready to go.

[SPEAKER_05]: Well, that's a different story.

[SPEAKER_05]: The ham sandwich would better be better with sliced ham.

[SPEAKER_05]: If you get it, the deli can go.

[SPEAKER_05]: But Rob, Rob takes Ham to a different level because he's getting a whole king.

[SPEAKER_04]: But you see, it's not, these ones, these are sort of, I mean, they've made it.

[SPEAKER_04]: So, so easy for the consumer, you're looking at a ham that's only like four or five pounds.

[SPEAKER_05]: I mean, that's not a huge, you heat it.

[SPEAKER_05]: Yeah, and there's no more.

[SPEAKER_05]: What do you do?

[SPEAKER_05]: What do you do after you have it for the main meal, which will leave you about half of it.

[SPEAKER_04]: Yeah, then you have it in the fridge.

[SPEAKER_04]: Usually cover, I would say maybe on a plate, covered with foil, and then then you can attack and slice my face.

[SPEAKER_05]: If you're going to serve it for a meal, then why do you call it the emergency?

[SPEAKER_04]: Because the ham is there ready to go, you can have it ready to serve from fridge to plate in an hour.

[SPEAKER_04]: That's a meal that's ready to go.

[SPEAKER_04]: It's a backup meal for another meal.

[SPEAKER_04]: Yeah, it is.

[SPEAKER_04]: Even baking.

[SPEAKER_04]: Yes, of course, warm it in an artsy hand.

[SPEAKER_05]: It's the emergency him and you mix that with that my refrigerator That's going on.

[SPEAKER_05]: It's just a case.

[SPEAKER_05]: It's like a 401k.

[SPEAKER_04]: Yeah, and you do that in while that's cooking Maybe throw a couple of spuds in the in the microwave and have a baked potato with it and then you know Maybe a canistering beans.

[SPEAKER_04]: You got a meal ready to go in less than an hour less than what now Why are you making in a nasty face there?

[SPEAKER_06]: What's that?

[SPEAKER_06]: I feel like if you're going to make a baked potato, that's something that could be fun, you could put like something that's probably one of the funnest foods to make, the baked potato.

[SPEAKER_04]: I disagree.

[SPEAKER_04]: I was, I was marking it.

[SPEAKER_04]: He said, I feel like I could be fun.

[SPEAKER_06]: So I'm never going to make it.

[SPEAKER_06]: Yeah, but that's a little more work intensive.

[SPEAKER_06]: My mom never made a baked potato growing up.

[SPEAKER_06]: She would always make the mashed potatoes.

[SPEAKER_05]: How do you say potato and

[SPEAKER_06]: I'll come back to me, come back, pop up, pop up, get a simple good, pop up on Kanye, pop up who it is, adorable, adorable, lovely.

[SPEAKER_04]: But if you're going to, and also, you know what, a baked potato, if you're not a baked potato fan, to properly do a baked potato where you really want to do is you get it, you wash it, you don't, you don't touch the skin at all, give it a little olive oil, salt, pepper, and bake it like that in the oven.

[SPEAKER_04]: You don't wrap it in foil or anything, and that's a truly great baked potato because

[SPEAKER_05]: And then how would you make them if you were doing your quick dinner if you're doing I would still salt and pepper them and put them in the microwave and that's okay That'll cook along you have to put a baked potato in the right question six to seven minutes Depending on the size of the potato and check if it is and by the way if we're if you're listening at home And eat it as fast as you can as you can with lots of pepper before the

[SPEAKER_05]: You microwave a big potato, you're not going to be able to eat it for like 13 hours.

[SPEAKER_04]: Yeah, but you'll warm your kitchen Stop roofing your mouth.

[SPEAKER_05]: Come down.

[SPEAKER_05]: Great for hot stone sizes.

[SPEAKER_04]: Yeah, what next in your in your refrigeration I would say based on the hand then I would also have to have some sort of sliced lunch meat something ready to go

[SPEAKER_04]: That's what I mean.

[SPEAKER_04]: That's what I mean.

[SPEAKER_04]: That's what I mean.

[SPEAKER_04]: That's what I mean.

[SPEAKER_04]: That's what I mean.

[SPEAKER_04]: That's what I mean.

[SPEAKER_04]: That's what I mean.

[SPEAKER_04]: That's what I mean.

[SPEAKER_04]: That's what I mean.

[SPEAKER_04]: That's what I mean.

[SPEAKER_04]: That's what I mean.

[SPEAKER_04]: That's what I mean.

[SPEAKER_04]: That's what I mean.

[SPEAKER_04]: That's what I mean.

[SPEAKER_04]: That's what I mean.

[SPEAKER_04]: That's what I mean.

[SPEAKER_04]: That's what I mean.

[SPEAKER_04]: That's what I mean.

[SPEAKER_04]: That's what I mean.

[SPEAKER_04]: That's what I mean.

[SPEAKER_04]: That's what I mean.

[SPEAKER_04]: That's what I mean.

[SPEAKER_04]: That's what I mean.

[SPEAKER_05]: That's what I mean.

[SPEAKER_05]: That's what I mean.

[SPEAKER_06]: Yeah, like a little mouse.

[SPEAKER_06]: I'd go back and say, oh man, I waste it half that pound of cheese.

[SPEAKER_06]: Mm-hmm.

[SPEAKER_06]: How did you waste it?

[SPEAKER_06]: Can't happen.

[SPEAKER_06]: Because if you go right away, I wouldn't get.

[SPEAKER_05]: Well, by the quarter pound, I'm going to explain the concept of waste.

[SPEAKER_05]: It's, uh, it's not consumed.

[SPEAKER_05]: It's not eaten.

[SPEAKER_05]: Uh, in certain houses.

[SPEAKER_05]: What doesn't get eaten?

[SPEAKER_05]: What?

[SPEAKER_04]: That's it.

[SPEAKER_05]: That's exactly what it is.

[SPEAKER_05]: T. M. O. S. Classic.

[SPEAKER_05]: All right, get to your good stuff.

[SPEAKER_05]: I want to go to go to your freezer.

[SPEAKER_04]: Okay.

[SPEAKER_04]: The freezer.

[SPEAKER_04]: You have to have ice cream.

[SPEAKER_04]: You have to have vanilla ice cream and we've discussed this before.

[SPEAKER_05]: generic have vanilla, but the thing is the real treat ice cream is a real treat ice cream.

[SPEAKER_05]: What do you hide from the kids?

[SPEAKER_04]: Oh, well, I can't hide anything.

[SPEAKER_05]: You can't candy in your freezer.

[SPEAKER_05]: I don't, but I do keep candy in the pantry.

[SPEAKER_05]: Oh, see, I like candy in the freezer.

[SPEAKER_04]: Now, well, you can't freeze it right now.

[SPEAKER_04]: What about jelly beans?

[SPEAKER_04]: You can't freeze jelly beans.

[SPEAKER_05]: And I'm talking about the chocolate candy.

[SPEAKER_05]: Like, he's just peanut butter and kick gas.

[SPEAKER_04]: No, no, no, no.

[SPEAKER_04]: I don't, I don't freeze it.

[SPEAKER_04]: Mike, have you had the Reese's sticks?

[SPEAKER_05]: I mean, with the cookie in the middle?

[SPEAKER_05]: Yes.

[SPEAKER_05]: The, yeah, they're pretty good, actually.

[SPEAKER_05]: They're not bad.

[SPEAKER_05]: that's good.

[SPEAKER_05]: That's a good idea, but I better not go to Costco today.

[SPEAKER_05]: I'm going to send Carl out for the hand.

[SPEAKER_04]: Don't you think that peanut butter cups, the texture is compromised when they're frozen?

[SPEAKER_04]: No, it's even better.

[SPEAKER_05]: It's a no.

[SPEAKER_05]: It's absolutely a frozen Reese's peanut butter cup is infinitely better than a regular.

[SPEAKER_04]: Well, I say a frozen milky way is vastly improved because it changed the texture.

[SPEAKER_05]: I think I thought all chocolate candy bars are better.

[SPEAKER_05]: This is their frozen.

[SPEAKER_06]: This is how highly I think of candy that's frozen if someone will do that at work and I see them going to the freezer to throw in candy I think that they've actually taken the time to figure out like what's the best way to consume this

[SPEAKER_05]: And you eat it slower.

[SPEAKER_05]: You eat it slower if it's first by it's very nature.

[SPEAKER_05]: You eat it slower and maybe that has something to do with it.

[SPEAKER_05]: I find that the Reese's peanut butter cup, one of the great candies when it's a room temperature.

[SPEAKER_05]: It's just it's too it's too mucky.

[SPEAKER_05]: Yeah, I don't know.

[SPEAKER_04]: I think I think you're going to lose some of the complex flavor of the peanut butter if it's too full.

[SPEAKER_05]: No, no, trust me.

[SPEAKER_05]: I love the frozen candy.

[SPEAKER_05]: How do you like your chocolates?

[SPEAKER_03]: I love the Reese's Peanut Butter Cup probably more than anything, and I'll have it either warmer cold.

[SPEAKER_03]: I did once.

[SPEAKER_03]: I watched the guy at the Dick Sporting Goods where I worked by a double pack of Reese's Peanut Butter Cups, walk around the store, and then try to return it because it melted.

[SPEAKER_03]: And it was so weird.

[SPEAKER_03]: What a dick.

[SPEAKER_05]: Why am I missing something?

[SPEAKER_04]: Okay, you know, I tuned out when he said someone bought peanut butter cups of the sporting goods.

[SPEAKER_05]: I tuned out when he said he likes it either way.

[SPEAKER_05]: Boo.

[SPEAKER_05]: Maddie, what do you think?

[SPEAKER_01]: Uh, so I've, as we have established, I am a psychopath.

[SPEAKER_01]: I don't really like candy.

[SPEAKER_01]: So, um, I don't know.

[SPEAKER_01]: Why don't you like candy?

[SPEAKER_01]: It's just like, it's just so artificial, the flavor to me, and it wakes you up.

[SPEAKER_05]: Do you like any confection of any kind?

[SPEAKER_05]: Do you like any sweets of any kind?

[SPEAKER_01]: Yeah, I love desserts.

[SPEAKER_01]: Like cakes and...

[SPEAKER_04]: What about when they would send huge boxes of chocolates to the mayor's man?

[SPEAKER_01]: Well, the chocolate doesn't feel chocolate.

[SPEAKER_04]: Okay.

[SPEAKER_01]: It's not like candy bar chocolate.

[SPEAKER_01]: That's great.

[SPEAKER_01]: What's the difference?

[SPEAKER_04]: It's just, well, chocolates do have different personalities.

[SPEAKER_04]: I mean, for example, heard she's chocolate is very different than chocolate.

[SPEAKER_05]: Chocolate have different personalities.

[SPEAKER_05]: That is a fat man statement, right?

[SPEAKER_04]: Yeah, but you're not arguing it.

[SPEAKER_05]: No, no, no, he gets the chocolate on a kick cat.

[SPEAKER_05]: The chocolate on a kick cat is going to taste different than the chocolate that you have on a Reese's favorite profile.

[SPEAKER_05]: Yeah.

[SPEAKER_05]: Definitely different, but not personal.

[SPEAKER_05]: No, personally, but he's busy.

[SPEAKER_04]: If you say personality, that also includes texture.

[SPEAKER_04]: Like the amount of wax that's made.

[SPEAKER_04]: Yes.

[SPEAKER_04]: Fight for us.

[SPEAKER_04]: So he's your button.

[SPEAKER_05]: That's a real chocolate.

[SPEAKER_05]: Maddie might even like that.

[SPEAKER_04]: A total of her own is such pure chocolate that when they sat down and some company and they said, hey, how do we really the people at the mini bar?

[SPEAKER_05]: Let's make a total of her own and charge them nine dollars.

[SPEAKER_05]: I would say seriously that Maddie's right about the fact that a there is a synthetic quality to all

[SPEAKER_05]: big candy bars like milky ways, uh, Kit cats that there's all there's that it's not uh, however, taste it.

[SPEAKER_05]: The first taste of like a Reese's that's not frozen would be one of, hmm, what's that?

[SPEAKER_05]: It's like a preservative.

[SPEAKER_05]: It's like a chemical.

[SPEAKER_04]: But if you go to like a proper just single Hershey bar that is just the standard Hershey chocolate.

[SPEAKER_05]: No almond still, it still would have a chemical component.

[SPEAKER_04]: You see to me and maybe it's because of the

[SPEAKER_05]: But getting any food you want.

[SPEAKER_05]: Anything I wanted, yes, that's how it was because of the way you were brought.

[SPEAKER_04]: He's from a broken home.

[SPEAKER_04]: Give him the rules of putting.

[SPEAKER_04]: Well, he's been there in front of the set for 12 hours.

[SPEAKER_05]: And Bob says, bring him a bag of candy and we can go back to the restaurant.

[SPEAKER_04]: But I think even if you put it up against expensive chocolate, I think pure Hershey's chocolate is the That's my baseline for chocolate flavor.

[SPEAKER_04]: That's what I like.

[SPEAKER_05]: See that my baseline for chocolate flavor would be a real Like Swiss chocolate bar one of the expensive ones.

[SPEAKER_06]: Yeah, that's my less preserved I think we talked about maybe a decade ago, but the little elephant chocolate.

[SPEAKER_06]: Do you remember that?

[SPEAKER_06]: Do you ever have that my father's elephant chocolate for Christmas

[SPEAKER_06]: Or the ones that they drop at the circus?

[SPEAKER_06]: My father would come home for a guy that was in chocolate.

[SPEAKER_06]: Woo!

[SPEAKER_06]: My father would come home from his international trips, or he was coming back from Switzerland or something.

[SPEAKER_04]: Yes, when elephants are held in high school.

[SPEAKER_06]: I would have this chocolate.

[SPEAKER_06]: That was probably the best chocolate in the world, but we hated it because we were used to regular chocolate.

[SPEAKER_05]: Yeah, you weren't used to Americanize synthetically produced with chemical preservatives chocolate bars.

[SPEAKER_06]: And had a little elephant on it as it's logo.

[SPEAKER_06]: We're like, these are the worst.

[SPEAKER_05]: I mean, I think that like anything else, you would have preservatives in all the mass-produced candy bars.

[SPEAKER_05]: That's probably the way it would be.

[SPEAKER_05]: I would think.

[SPEAKER_05]: What are you looking for there?

[SPEAKER_05]: We had some chocolates, but all of a sudden.

[SPEAKER_04]: Never mind.

[SPEAKER_05]: Thank you.

[SPEAKER_05]: All right.

[SPEAKER_05]: So back to your freezer real quick freezer.

[SPEAKER_04]: Yeah, I'm also in the freezer I don't eat them because I can't eat peanut butter.

[SPEAKER_04]: The kids have uncrustables all the time Oh, yeah, I know Oscars a big uncrustables fan never got them and those are another thing that are frozen and they're designed to be frozen So they thought what about you go to like ice cream.

[SPEAKER_05]: It's not in the regular refrigerators always Ben and Jerry's always Ben and Jerry's

[SPEAKER_04]: And Jerry always the first that I mean, there's others that I'll fall around with, but the one I come home to is always Jerry Garcia the regular chair not frozen you know

[SPEAKER_05]: Well, it wasn't yoga works.

[SPEAKER_05]: It's okay.

[SPEAKER_05]: Big bar crunch frozen yogurt from Ben and Jerry's works for me.

[SPEAKER_04]: So they do the Ben and Jerry's does make a good frozen yogurt, but when you look at a proper perfect balance of chocolate and cherry and flavor, cherry Garcia has never been topped.

[SPEAKER_04]: Although chunky monkey is very good.

[SPEAKER_06]: I found the name of the elephant chocolate.

[SPEAKER_06]: Yeah.

[SPEAKER_06]: What is called?

[SPEAKER_06]: Clotette the auto, which is a Belgian chocolate owned by the Montelese International Company.

[SPEAKER_06]: You have a picture of it?

[SPEAKER_06]: Yeah, I have a picture.

[SPEAKER_06]: Here you go.

[SPEAKER_05]: I want to be a gold coast.

[SPEAKER_06]: Ooh.

[SPEAKER_05]: Oh, look at that.

[SPEAKER_05]: What's a spell it for me, Oscar?

[SPEAKER_05]: It's C-O-T-E-D.

[SPEAKER_06]: It would be gold coast.

[SPEAKER_04]: Yeah, the gold coast.

[SPEAKER_04]: Mm-hm.

[SPEAKER_06]: Because it has the little head on the E-83, and my dad would bring the just bars of this.

[SPEAKER_04]: That would be stale.

[SPEAKER_05]: And we were like, uh...

[SPEAKER_05]: this looks dusty and that that to me looks high and though it looks high and probably all is we're just rub emigrant kids that wanted mnm's and it doesn't go that tomorrow a producer of Belgian chocolate belgin the best chocolate in the world owned by uh monday les international uh coated or was founded in 1883 and uh let me see referring to the old name of contemporary Ghana

[SPEAKER_05]: The source of many of the cocoa beans used in the chocolate manufacturing.

[SPEAKER_05]: It's a, that's super duper, super high end.

[SPEAKER_05]: You didn't respect me.

[SPEAKER_05]: You weren't doing what you do with with fine art nowadays.

[SPEAKER_05]: And find one of the Avengers instead of saying a fine film.

[SPEAKER_05]: Hey, your old man's brain.

[SPEAKER_05]: Your old man's bringing you the Rolls Royce of Chocolate.

[SPEAKER_05]: Yeah.

[SPEAKER_05]: Yeah.

[SPEAKER_05]: Boo.

[SPEAKER_02]: Yeah.

[SPEAKER_05]: Where's my, where's my Mars bar?

[SPEAKER_05]: stuff looks awesome here in memory was how much how much is it can you order it I don't them yep probably can you know that sense of the mic yeah man let me see I coach milk chocolate with whole hazelnuts seven ounces

[SPEAKER_05]: nine ninety nine I can't go off candy blind blow incredible ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha

[SPEAKER_05]: Pack of three f*** off.

[SPEAKER_05]: All right, that's not for that.

[SPEAKER_05]: Look at you.

[SPEAKER_05]: Package of three candy bars for $20.

[SPEAKER_04]: The Belgians, Jesus Christ.

[SPEAKER_05]: I don't know, right, you know, come on.

[SPEAKER_05]: What a greedy people.

[SPEAKER_05]: Oh my god.

[SPEAKER_05]: People sell it out of the fire and WW2, and they bone you by pet church in $22.

[SPEAKER_05]: I don't know, it's very motherf***ing candy bars.

[SPEAKER_05]: What the hell is that about?

[SPEAKER_05]: Cute Brussels.

[SPEAKER_01]: Want more?

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[SPEAKER_06]: Michael Marabra radio entertainment