Cox n' Crendor Show - Episode 290 - The Best Thing Crendor Ever Ate

Episode Date: May 24, 2021

This week Jesse gets another year older. Sheeeeeeeeeesh. Also, Crendor regales us with the tale of the best meal he ever had. Oh, and he has pictures! All this and so much mo....actually it's mostly this ridiculous meal. Y'all are not ready. Go to http://hellofresh.com/cox12 and use code cox12 for 12 free meals, including free shipping! Go to http://canva.me/cox to get your FREE 45-day extended trial!

Today's episode is brought to you by HelloFresh. HelloFresh is going to get you some great food at home super easily. And we're also brought to you by Canva. If you are out there trying to make, oh, I don't know, thumbnails for your YouTube, trust me, this is the way to do it. We'll talk about that as well. Now let's jump into this podcast. Hello, everybody.

It's time for Ghost on Trend Dog. This is Trend Dog in the morning. In the morning. Hello, everybody. Dr. F up is up next. Granddad in the morning. Pepe pepe pepe pepe. Granddad in the morning. Hello everybody alongside the episode of Gags and Granddad in the morning. Hello. What the hell was that? What was that? I don't know. Yellow.

Yellow. I'm trying to mix up a new greeting in there. Yeah, I mean you weren't. I know! At first, nothing came out, and then you went, yellow. The voice of some sort of bug creature. Yellow.

Your little mandibles flapping, yeah. Yellow. How you doing? Good. I mean, you know I'm now officially the oldest man who ever lived At least that's what it feels like to be on the internet now Another birthday has passed

And once again, I am now older than everyone else I know It's a great feeling to just be there Actually, that's not true I know a lot of people who aren't YouTubers Who are old farts like who are, like, old farts like me, but boy, when you exist in a world where everyone is, like, 19 still for some

damn reason, it's mind-blowing and painful. Like, every time I turn around, the next big thing is like, yeah, he's 19. There was, oh my god, I saw a video, and this kid was like, so, uh, this is the girl I've been dating She just turned 19 and I feel weird

Because I'm 21 And I was like oh my god Oh my god Yeah I mean I already feel old And I'm in my early 30s You're past that All I'm saying is It's just

I don't feel any different In – I don't feel any different. In fact, I don't look any different. I'm pretty much the same thing I was five years ago. But like everyone else is how I know I'm getting older. It's not me. It's everyone else I see and they all – I can't tell you. You know the like sheesh, you know that thing? Yeah.

Right. I asked someone to explain it to me, and I didn't understand what they were talking about. Because they were like, well, you know, when you, like, see your homie, you go, sheesh. And then they go, sheesh. And I'm like, okay, but why? And I've been asking people this for a long time. Finally, someone was just like, dude, dude, it's simple. It's just a call and response.

It's like a Zoomer call and response. It's like I say it to my friend, she, and then my friend, if he's cool, he's like, she, and we like harmonize and it's chill and that's it. I was like, so it doesn't mean, it's not like heroin. It's not like you're doing heroin or like you're not doing, and they're like, no, no. You put your fingers on your arm as like a thing. heroin it's not like you're doing heroin or like you're not doing and they're like no no you put your your your fingers on your arm as like a thing it's not i'm he's like i'm sure at one point in time it probably meant something to someone but right now and the current lexicon of 18 19 20 year olds it literally is just like a fun thing to do and he was like do you remember anything

fun like that when you were a kid and honest to and he was like do you remember anything fun like that when you were a kid and honest to god i was like all right i gotta think back i was like okay rewind a few years it was dabbing i was like okay okay yeah rewind a few years back and so i just like started going back planking remember playing yes planking and i was like i kept going back thinking like okay what else was there and at a certain point in time, I realized that when I was, you know, 21, 22, there weren't any, and you were talking

the beginning of the 2000s, right? I couldn't think of anything that was sort of a universal this is what young kids did for kind of like a goof, right? And then I realized, oh, because there wasn't no mass internet then.

Like, people had internet, but it wasn't on a level where there was, I think at the time, MySpace was still the big thing. Yeah, there was MySpace and like E-Bombs World watching like the MyA-Hoo. And while we had

memes like that and the Star Wars kid that like did the lightsaber twirl and all the different goofs that were on like YTMND and things like that. None of it was universal where every one of that age group got it. It was just like you're a nerd on the Internet. So you get that joke. That's true. But because the Internet blew up so much. Now all those dumb Internet jokes are now real-life meme things the kids do. And it at least makes me feel less old to be like, I get it.

I understand. I get what's going on. But at the same time, it made me feel old again to be like, we didn't even have that. Like, that wasn't even an option when I was 21 and 20. That wasn't even, like, an option 21 and 20 That wasn't even an option for us Because we didn't have that We were too busy being like Well I guess I'll watch

Some dumb show On TV That was what we did for fun Besides play like Playstation Playstation 2 came out My first year of college I think something like that I remember waiting in line at night for it oh my god like that's how that I mean that's that's where we

were yeah I was in PlayStation 2 I was still in like grade school I was like sixth grade or something I remember waiting I remember waiting my friend Tom and we were like what games can we get and there were no thousand yeah yeah yeah yeah first year first Tom, and we were like, what games can we get? And there were no. Yeah, yeah, yeah, yeah, yeah. First year. First year of college. We were like, what? What games can we get?

There were no games, and that's where I discovered Dinosaur Warriors. That's where I got Dinosaur Warriors for the first time. Sorry, I got distracted because I literally went to go look it up as well for some reason. And I was like, what's going on with PlayStation 2? And I just, you know, I'm looking at it all just very depressed. I remember PS2 because I remember being 12 and my friend bought it,

brought like a game rated T and I was like, whoa, I don't think we're old enough to play this one. This isn't good. Yeah, that was... Still, that's a that's a while you know you're old when you start saying the kids i don't know what to call people like the other day i was having a conversation and i said kiddo as like a joking name like like all right kiddo and this girl got like really like kid Like, kiddo? No.

She's like, I'm 30. And I was like, to me, when I was graduating from high school, you weren't even in high school. You're a child. Like, I know you think you're old, but to me, you're young and you should accept it. You should accept you're young and appreciate your youngness because I will always be older than you. That's the thing. Always. There's always somebody older than you. That's the thing. Always. There's always somebody older than you.

There's always somebody younger. So it's like there's old people. You're like, man, I'm old when they're like 60 and someone's like 90. And they're like, I remember being 75. Those were the days I could move. And that's what's so crazy is when you think about like a person who's 95, right? There could be someone that we see as, let's say they're 68, and we see that as, oh, they're retirees. But to the 95-year-old, they were like, I was alive for 30-some years before you even existed.

Yeah. That's crazy. Yeah. That's wild. It always blows my mind. I love having this conversation with people because one of the things that I think is fascinating is a lot of young kids today are like, I don't get it. How can people be racist? I just don't understand. And I want to be like, all right, so you know those videos, those old videos you see where like those people are yelling at those black kids that are integrating into schools? They're like yelling at them like, get out of here. Those people are yelling at those black kids they're integrating into schools. They're, like, yelling at them, like, get out of here. Those people are just 70. Those people didn't vanish. They're just 70 years old now.

So, like, I don't know. People just, time messes with you. And you think, like, oh, because it happened before I was born. Like, you know, it's resolved. Like, no, no, those people are still around. There's, like, 72 now. 74. no, no, those people are still around. There's like 72 now, 74. Yeah. They're still assholes.

They still exist. There will always be assholes. Yeah. No matter where you go. It's a crazy thing to think that like, you know, you sort of write them off because history moves along. But like, no, no, no, no. People are still around. They just aren't young, angry kids anymore.

They're just bitter old people now. Well, that's why. You have to take advantage of all the opportunities you can get to do crazy shit. Which is how I'm going to segue this. All right. All right. I know what you're about to do. I know what you're about to say.

Okay. But before you do this. Okay. I need you to be honest with people. Because you're like, that's why you've got to take all the opportunities to do crazy shit. And I want you to know, that's not what you do all the time. No, it's not at all. Well, this is like, when I'm talking crazy shit, I'm not talking like, I'm going to go skydiving or something.

For somebody, that is. But for me, we talked last week my idea of fun's going to the container store all right i'm aware so this is pretty crazy for me so my friend nick coming in from vegas he's like so i i spent like a year and a half trying to book a dinner at alinea and i couldn't and then he got it and then corona hit and everything shut down he couldn't we couldn't go there so he was like if I can get an appointment to go to Alinea would you come with me it's going to be expensive and I was like I've seen the chef's table I will do it so so wait so was this just a normal dinner, or did you go to the chef's table?

I wish we went to the chef's table, but I don't even think I could afford that one. So real quickly, for everyone, I know you're about to talk about it, but for real quickly, anyone who wants to look this up, it's A-L-I-N-E-A. If you're just curious what he's talking about, you want to see the food. Real quickly, just to throw this tagline in there. When I Google it, this is literally what it says. Alinea is not a restaurant, at least not in a conventional sense. That's how they describe the restaurant. Anyway, please continue.

I'm in. I'm ready so if you've seen the show chef's table on netflix they just go around to like all these like great restaurants and they like interview the chef and like have their story and everything if you go to season two episode one you can watch the thing on the head chef at olinia and he's got like a crazy, he, like, grew up just wanting to cook and, like, wanted to cook unconventionally. And then he got, like, tongue cancer. Like, it was crazy shit. So, I was like, all right.

So, I've seen the episode. It's crazy. It's like, this isn't, the thing is, like, you can tell people, like, oh, I'm spending money to, like, go eat dinner or something. They'll be like, oh, you're spending a lot of money to eat food. This is like, I'm spending money because i don't know what the shit they're gonna do there this is like they could give me they had like balloons they made out of sugar and filled with helium and there's like things of like people eating the balloon and like sucking

the helium out like they it's crazy shit if you look up all the food they do so i was like all right wait so so i assume that's not what you had, though, right? No. I wish I had that balloon, but it was fine. So you're just like, hello. Okay. I just want to know what you would sound like on helium. But yeah.

Hello, everybody. God, I wish that was the case. So in terms of Michelin stars, this is a three Michelin star restaurant. To put that into perspective. All right. There are 14 three Michelin star restaurants in America. 14. There's seven in California, five in New York, one in Illinois, and one in Washington, D.C.

That's it. Michelin star ratings. One Michelin star is worth the stop, very good in quality, cuisine prepared to a high standard. Two Michelin stars is worth the stop. Very good in quality. Cuisine prepared to a high standard. Two Michelin stars is worth a detour. Excellent in quality. Skillfully crafted cuisine. Three is worth a special journey.

Exceptional in quality. Precisely executed cuisine. This is like the craziest shit you can get. Yeah. So, I was like, alright. Let's do it. Alright, he got it. Also, if you try to book, you can get yeah so i was like all right let's do it all right he got it also if you try to book you can't book right now like it's impossible like it's completely packed and there's like a waiting list of like i don't know how many uh so i was like all right this is like a once in a lifetime thing like i'm fine i've i've spent money at sports games where it adds up

or like i've gone to conventions where it's like all right you know what i'd rather eat at this crazy restaurant than go to a blizzcon you know and it's gonna cost probably about the same when you add it up maybe even less if you don't count in like all the food and shit so like all right let's do it so we go there and it's first off it looks like a house is just built into buildings. It's weird. Like, if you look up Alinea Front, let's see, the front, yeah, just look up Alinea Front and you'll see what it looks like. It literally just looks like a house. It could be, look up Alinea Chicago Front.

If I can't, oh yeah, I mean, it it looks like It actually just looks like A dark grey House you're totally right And it looks like it's next to houses Yeah so we show up and we're like Wait are we uh Where is it We're like looking around it's like an Italian place

There's like another thing the guy's like no it's right there So we're like alright So you walk up This like big door you open the door it's just like it felt like mr robot let me ask you a question yeah were you dressed like was there a dress code that you had for this were you all dressed up i wore a suit oh my man hell yeah hell yeah i was like i'm not gonna get kicked out like show up like sir you'll have to leave like i was like i'm'm not going to get kicked out. Like, show up. Like, sir, you'll have to leave. Like, I was like, I'm wearing a suit. Don't even get. So I was like, all right.

I don't know when I'm going to be back here. I might be like 50. So I was like, all right, we get there. There's just two girls. They're standing at the table. They're just like, welcome. Do you have your ticket? We're like, here you go.

And they're like, excellent. Welcome to Alinea. And then they're like, follow us. So you like follow them up the stairs. Like, open another giant door opens. You get into this, like, crazy lobby area, which looks like this. I'll leave a little link here. Look at it. Looks like that.

Yeah, that's so neat. Here's the thing. It kind of does just look like a person's house but that they removed everything and just put chairs in a dining area yeah no it was it was so weird i'm like all right so we're going up we get up there we pass i swear to god there was like the richest people i've seen it was like two people just like casually having a conversation there was like this one dude like just eating by himself he was just like cutting into whatever he was eating and there's another table of these two girls and they're just eating and this like big

ass fire was between them and like the food was just like like it was there's a fire at their table and i was like what the shit is going on so we like get into the back room and it's like you sit down and they like it's like everything's just very precise like here is your silverware like here's like the silverware you will need for the first dish and they like give you the wine they explain the wine the dude looked like me if i was like a an athlete or something like put on 80 pounds and he was just like, you were an athlete or something. You're in the best shape of your life. That says a lot.

It was like if I put on 80 to 100 pounds and like was built, he just looked like that. But he was like explaining the why. He's just like, this is a blah, blah, blah, blah, blah. So that's not what he said. But it would be funny if he said that. He was like, blah, blah, blah, blah, blah. So I have blah, blah. So, I have pictures, obviously. So I'm going to show you I'm going to show you

there was eight courses, alright? I'm going to show you the picture and then I want you to give me what you, your first reaction, alright? So before you show me these pictures, I have been doing research in the background here trying to figure out, like, because you mentioned there are only so many three-star Michelin restaurants in this country, right?

Yeah, 14. And I was like, all right, I got to see if any are in LA. So I did three star Michelin. So you go to the Michelin guide website, which, by the way, if anyone's like Michelin, I've heard that before. It's like the tire man. Yeah, it's literally the tire man. Yeah, but it's like an actually very well renowned kind of like to have michelin stars is very impressive it isn't just like the

tire man gave you stars yeah they said that gordon ramsay cried when he lost his michelin star at one of his restaurants i believe that yeah yeah i believe that and so i was like all right three michelin stars looked at california they're all either in san francisco or like in that north I believe that. And so I was like, all right, three Michelin stars. Looked at California. They're all either in San Francisco or like in that North California area. There are no three-star Michelin restaurants in LA. Not one. There are millions of people over there. Yes, yes. And it's thousands of very good restaurants.

There's no three-star Michelin restaurant here. There are four two stars and the four that i'm looking at right now providence uh there's the two sushi restaurants and then vespertine those are like the ones where it's like it will take you five years to get into those yeah and those are two star yeah so that's why when he was like do you want to go to this three michelin star restaurant i was like dude obviously like i like it i would watch him eat the food i just want to be a part of it and like get these stories and everything see it yeah so i was like if anything i'm gonna have the craziest podcast podcast material ever and i do so yeah here's the first dish all right we sit down

we get our wine they they pour the water they They're like, do you want sparkling or still? I'm like, give me that still water. I got GERD. Alright, I didn't say the GERD part. Good on you. Here's dish number one. I can't wait to see what this looks like. I want you to guess what it is, even. I don't even know if you'll know.

What the... Okay, so the best way to describe this is the bottom half of a clamshell that i don't think is actually a clamshell probably a plate and in it is a pink sort of liquidy thing that also could be a jewel of some sort. And it kind of, it looks like how, imagine if a chef like created a clam. Like made a clam from scratch. I would assume it's some sort of pate. Well, it is a, I don't even know how you say this. Piccoline olive?

Piccoline olive, gold, and scallop pudding. The gold makes sense because you can see the reflection. It's a pudding. A pudding. It's a pudding. Piccoline. What is, piccolini? Yeah, like piccolini.

I don't know. It is a French olive thing. Listen, I was like, they brought that out. I was like, what the shit? So I was like, all right, I'll try anything once. Piccolini, yeah. A piccoline is a French, it's, the piccoline is a French cultivator of olives. So it's like a very specific French olive?

Yeah, I think so. Okay. Here's the thing. It is zero green in it at all. I couldn't tell you olives were present in this dish. Well, when you get into it, there's like little olive things inside. So I think that's where that is. Oh, interesting.

You know you're going to have to post these. People are going to want to see these, right? Oh, yeah.'re you know you're gonna have to post these people are gonna want to oh yeah right you know you're gonna post these I'll put them on I'll put them on my patreon I gotta pay for this dinner somehow right okay I dig into this I was like here's like it was good. It was very good, but I was like You know what like I'm not a big scallop guy So I was like it was wait so was it was it a hot dish or a cold dish it was cold oh So it's like a cold scallop olive. What was the texture like what are this to me? It looks like it'd be slimy it was it was like kind of slimy and creamy But it wasn't like it wasn't like it be slimy. It was. It was kind of slimy and creamy. But it wasn't like, ugh, it's slimy.

It felt right. But I was like, I'm not a big scallop person. So I appreciated it for what it was. But I was like, you know, I'll probably like the other things more. So that was probably my least favorite thing out of everything. And that was number one out the gate. That was number one out the gate. Well, I mean, I think it's pretty good that it kept getting better as the meal went on.

Oh, yeah. So, next up. We had this. They bring this out. All right. All right, let's see what you think. I mean, you can kind of tell what it is, but here we go. Oh, my goodness

So it's served in a cocktail glass And it looks like it is some sort of Gelatin thing I mean I can't tell So is the cocktail glass just a glass Is all those things in the glass just the glass Correct When they brought it out I was like is this a pudding I can't tell. So is the cocktail glass just a glass? Is all those things in the glass just the glass? Correct.

When they brought it out, I was like, is this a pudding? And then I was like, he's like, it's a finger food. And I was like, what? And then I was like, oh, this is the glass. Right. So it's like a glass that you would assume a cocktail was in, but they filled it in with more glass and then like colorful beads. Yeah. That I thought was part of a cocktail, like some sort of boba thing, but it's just part of the glass.

And then on top of that, looks like a seared fish of some sort? Yes. You are correct. So. Looks good is what it's, it looks like exactly one bite of fish. It's about, there's about three bites. They're all right. So it's a finger food.

So you'll just pick it up with your hand. This was like what was blowing my mind. They bring this out. My mind's already like, this isn't a pudding. This is a fish. What the shit? So it's an Arctic char, maple syrup, fish sauce. And he explained, I wish I could have recorded him explaining it the maple

syrup is made from like thomas someone who i think they mentioned in the netflix documentary he's like he has these special maple syrup barrels that he only gets two of a year up in like i don't know where and he like uses it strictly for this fish and they buy it from him because he wants one and the other one they get. And they just use it. Is it Thomas DeLauer? I think it probably is. Yeah. And so they're like, I swear, I don't.

They could have told me like this is a hummingbird that sucked this maple syrup out of a tree and vomited it into here. And I've been like, great, let's try it. So I might. My God, I bit into that because it looks kind of burned, right? When you see it? Yeah, it looks like it's heavily charred on one side and on the other side it's very light. Yeah, I bit into that. It wasn't burned at all.

It was probably the best fish I've ever had in my life. It's probably because the maple syrup was like, I don't know, you can tell it's glazed. It's probably because the maple syrup was like I don't know You can tell it's glazed Like it's candied It looks candied but also it has like a char layer on it Yeah so like you bite into it You get the crispiness of the char layer But it's like the perfect crisp

And then you get the maple syrup hint But it's not overly sweet or powerful And you're just like oh my god And that just melts in your mouth And I was like After they brought us that just melts in your mouth and i was like after they brought us that i was like hey do you got any more char in the back and they're like we do not and i was like all right i'm good yeah i bet i bet they you know it reminds me of like a much better version of that time that we went to that one restaurant with all those

youtubers and streamers oh yeah and we were like, can we get more of them? And they're like, no. You have to eat these other terrible things. And we're like, oh, alright. That's the thing. I've had my fair share of douche dinners. And that's what I call them. You definitely have. I call them douche dinners because that's what they are.

It's like, if I'm thankful enough, I can be a part of this artistic food experience. And eating with JP and all the Twitch people, they're, like, I'm thankful enough I can be a part of this, like, artistic food experience. And, like, you know, eating with, like, JP and all the Twitch people. They're just like, huh-huh, I eat here. But this was, like, this was a step up. This was insane. So, like, here's the thing.

We finished eating the fish, right? So, I'm like, all right. You know, that was one of the best fish I've ever had. Then, they say flip it over. What? Yeah, they say flip the glass over. So, we flip it over. And they get that.

Wait, so the things that were in it are actual edible things. It wasn't just, like, that's, so the stuff that I thought was glass beads is actually truly edible. Well, that's not actually the beads that you're looking at. It's just they mask the gelatin part with those weird beads. Is that a gelatin

and roe? Is that what that is? Like a fish egg kind of thing? It is a smoked char roe with carrots and that just says smoke i don't even know i don't know what they smoked it with probably put it in a box and pumped in smoke and then they just yeah and then it's like uh like a gelatin thing so it's like a which is why which is why it could be flipped upside down and not fall yeah exactly so i was already like i was like i'm in this is amazing i get fascinated over my shit and already like, I was like, I'm in. This is amazing. I get to flip over my

shit and eat more. So I was like, I don't, I've never had a fish egg in my life. So I was like, are you on this train? Hold on. Are you on this train now? Did they get you with caviar? Alright. I don't even know if I can have like normal people caviar.

I'm hitting the high tier. I don't know if there's such a thing as normal people caviar. I'm hitting the high tier. I don't know if there's such a thing as normal people caviar. I'll be real with you. It's all pretty expensive. It is. You're like at Russian oligarch levels of dinner right now.

I won't eat any other caviar. Partially because I can't afford it now. But another part because it was amazing so like i was already susceptible or uh skeptical susceptible i was everything right now so i dig into it i'm like all right let's see how this tastes i swear to god i had a bite and i it brought a tear to my eye i am so upset i was not there to see this and Nick looked at me and he's like are you getting emotional and I was like I think I am

I was like I don't think I've ever had food make me emotional but I had that I don't even know what it was it was just like one of the greatest things I've ever tasted and I didn't I didn't even expect to like it so I'm like this was weird can I tell you it was amazing can I tell you I know exactly how you feel except my experience was I once went to this like restaurant in the deep deep south and got fried chicken and it was like the best fried chicken ever and I was like it's. That is, I know how you felt, except my experience was very different. No, it's honestly, it's probably on par. I was like, I feel like I'm eating art. That's like how I felt.

It looks like art. It's beautiful. Yeah. So I was like, all right, the dinner could have ended there and I would have felt like I got my money's worth. The dinner could have ended there, and I would have felt like I got my money's worth. If they brought me two dishes and one dish was just two dishes, I would have been like, no, no, no, I need more. Keep going.

Keep going. For the amount of money, I would have been like, hold up, hold up. So you gave me a clamshell's worth of goop, a one charred fish, and some eggs. I'd be like, no, you better bring some food out here. All right. Well, next up. Next up, bring some food out here. All right. Well, next up. Next up, we got some good ones. All right.

This was probably. By the way, how many courses was this meal? Eight courses. Okay. So I was pacing myself. Did this, did course two count as course two and three? No, it's all course two. What the hell is this? There's two of them they bring you out.

Alright. What the? Okay, so the first so they're brought out on what appears to be glass crabs. Yes. So I'm going to assume they're both crab On what appears to be Glass crabs Yes So I'm going to assume they're both crab

Dishes and the glass crab Is to represent what they are Is that the vibe Yes that is correct So the first one it's on this Glass crab is a Looks like a crab that has Some kind of sauce on it

Like I don't want to say It's barbecue sauce crab because I know that's not true. But it's like something. I'm looking at it. It looks like how I know crab to look. But there's also something going on there and I have no idea what it is. It was. So the main one there is an Alaskan king crab with man tau.

What? I'm sorry. What? Man tau? M-A-N-T-O-U. Which is it's on top of a Chinese steamed bun. I see

that. It says Chinese steamed bun. Yeah, so it's like sitting on top of it and then there's like a spicy mayo sauce on top of that. Ah, that would be what the sauce is. Yeah, Mantou. A Chinese steamed bun. And then the other one is a Maryland

blue crab like soup. And that one looks like a Shooter so the first one Literally looks like a glass crab With this man towel crab thing on top Of it and then the second One it looks

Like a glass It almost looks like a bong on it's side If I'm being honest with you And inside is some soup And then it's sitting again On top of another crap And uh I would imagine you pick this up and just

Drink it yeah Yes you literally pick it up and you You just suck the crab juice right out of that Glass I mean it looks The thing I love about this All the dishes you've shown me so far Not only can you just deal with them with your hands, but more importantly, they're

not pretentious in that way where you're not sure how to eat them. Like a lot of restaurants that are very fancy, you don't know how to put it in your mouth. You're like, what do I do with this? And this is very obvious. Yeah. No, it is. It's straight up like this is how you do it and i'm like hell yeah all right that soup was amazing it was it was insane and i guess they put william diaz here because the recipe of the soup stems from a chef named William Diaz from Charleston. William Diaz soup.

That's what I just googled. The lost recipe of William Diaz. I mean, there's apparently a lot of William Diaz soups. I don't know what William Diaz was doing, but William Diaz was making some soups. Yeah. No, it's the William Diaz she-crab soup, I guess is what it's called.

And I think they mentioned something about pregnant crabs. Oh, hence the she-crab. Yeah, so they were like he kept wanting pregnant crabs because they had more flavor or something. I was like, I don't know what's happening, but alright. All I know is it was good soup.

We had that. That was great. And then we had here's the next one. Alright, coming in hot. Honestly, the crab on the bun, it was pretty good, but it wasn't my favorite. Like, it wasn't on the same tier as the fish. The next one was the, oh, my God.

Okay. You're going to love the next one. I'm waiting. Bated breath over here. Hey, gang, I'm sure you're all very hungry right now after listening to Crandor talk. He's going to talk some more. But I just wanted to jump in here because I've got two things to tell you about. The first is HelloFresh.

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Cox. It's coming. There it is. I don't see it. Any second. I don't see it. I see nothing. I'm still looking at a crab filled with soup soup There it is Alright I need everyone to know The picture Krendor just sent me was a literal

Russian doll Yep just a literal Russian doll Like those ones where you take the thing off and there's a smaller one inside That's what it is That's what you've sent me So that was the one thing. Then there was,

they bring out this giant shredder. Wait, what was in the Russian doll? I'll show you after I show you the other things. All right. Oh my God. Okay, yeah. I mean, all right.

I guess I got to wait. I now understand why you want to send all these at once, because now I'm sitting here looking at a little happy Russian... What the hell is this? Let's bring out the shredder. Wait, time out. In this image, there is a giant shredder. It's wild-looking.

But you also have a glass in this image. It looks like it has flowers in it. What the hell is that? Oh, yeah, I'll send you that one. Wait, what? What do you mean, I'll send you that one so here's the wait what what do you mean i'll send you that one all right here it comes it's coming in you're giving me hints this is this is worse than like watching a season of stop giving me hints and tell me what's going on well i'm showing you all the things oh damn okay yeah so the thing that looks like it was flowers isn't actually all flowers it is I'm showing you all the things. Oh, damn. Okay, yeah. So the thing that looks like it was flowers isn't actually all flowers.

It is a very stylized glass bowl container of some sort. And then there are flowers literally sprinkled on red viscous liquid that I would assume is either going to be some sort of berry compote or some sort of tomato something. Yes. Pretty close. And here's the final one. And then another image shows up. This one is another very ornate decorated bowl, much bigger than the other ones. And in the middle appears to be some sort of slaw, like cabbage-y slaw kind of look at that.

Yeah, yeah, yeah. You got it. And then another. How many steps are to this meal? And then another thing looks like. Oh, so this is you opened the doll. Yeah, I opened it. All right.

So you open the doll. And inside the Russian nesting doll, whatever that thing's called, is a shot glass of a green, almost avocado-looking liquid. It is not avocado, but you are correct. But it definitely looks that color. It is that color. So that was a like 14 day aged fermented cabbage that they slice in a meat shredder. Hold on.

Hold on. Hold on. Hold on. So the one the cabbage that's in the big bowl, that's the aged cabbage. Correct. The thing that is like black and white and looks like crazy looking, that's the aged cabbage. Yes, and they poured a Swiss cheese sauce over it.

I see that, yes. That's what the white liquid is. Gotcha. Yeah. And then they also had, I don't know what, Chalor Hocker? I mean, I don't know what it is either, so we're on the same page. It's a Chalor Hocker. That might just be the cabbage.

Oh, it's the cheese. Okay. Which is a washed in wine and spices then aged for 10 months cheese, which is a Swiss cheese. Gotcha, so that's the white sauce. Okay. Paragord black truffle sauce. Is that the black sprinkle on the cabbage?

Yes, that's that. All right, that explains why it's black and white, because it's cheese sauce and the truffle oil. Okay. And yeah, then it was the cabbage. So I didn't expect to like it. And I ate it. And I loved it.

And I ate all of it. So wait, what was the red and what was the green? Oh yeah, so the red and the green. It was a Russian cabbage soup. And I swear to God, you know like rye bread? Yeah. It tasted like rye bread and dill pickles in a soup.

That makes sense. That's a very Russian flavor. I've had that plenty of times. That was one of my favorite things too. That was up there. I love that soup. They could have brought me a vat of that. I would have drank it.

So wait, was that the red or the green? That was the green. The red is a brussel sprout bacon and beet puree. I mean, it does have a puree look to it. Was that good? It was like fluffy. It was like mousse. It was very good good I like the

flowers I don't know what the flowers were but I ate them all were you supposed to eat the flowers yeah they were like eat the flowers I was like okay they're great what was the were you supposed to combine these in some way or was it three separate things you're supposed to taste separately they said

served them all at the same time so yeah they said you eat each one separately and then you can kind of mix and match. So I was doing that and I was like, when I had the cabbage and then I had the soup that was amazing and then you finished with the puree thing. Oh my god.

It was amazing. It was so good. I didn't expect to like cabbage beets and soup that much and whatever and cheese. I was like alright, that it was great so that was kind of the that was the middle dish all right so we're four dishes there now I just want to point I just want to point out to everyone yeah so far you've had like a clamshell cream thing. One slice of fish. A spoonful of caviar. A tiny bun.

Two soups. A bunch of cabbage. And then like, all I'm saying is, I wish I was a chef because I'd be making bank. This guy is like the richest man who ever lived. Okay, well, yeah, the next one is art. The next one is art. All right. So the other, I'm goofing, but this one is, when you think of, just in your mind, when

you think of like the snootiest food you can imagine. Oh, yeah. There's like food that looks like it would be $1,200 and you get three bites out of it. That's what this next dish is. Yeah. It is a, it's on a white plate, this beautiful white plate, and it's not even like plate shaped. It's like weirdly designed.

And in the middle of it is- It's like 10 times bigger than the food. Yeah, it's huge. And in the middle is a swirl of black and white and then the actual food is some thing that looks like a ball of what might have the consistency of cottage cheese with like a thing stuck in it so i'm not sure what it is but it looks like an upside down um cauliflower yeah and then On the other side of the plate Is a pitch black thing

That looks like a charred brick of coal And then smeared In between is something With a consistency of like ink Pitch black ink and this beautiful Design it is truly A stunning like this is a stunning looking dish Can I tell you what this is

Not at all. Couldn't even begin to explain what you actually ate. It was a cauliflower cheese black curry. Wow, that was, which one was that? The thing that looks like coal or the thing that looks like cauliflower? The sauce is like the curry. And then the coal looking thing. the oh so the pitch black sauce was the curry yeah interesting and then the bread thing i'm not gonna lie i don't remember what the

bread thing even was but it was bread it was like a bread thing and then the cauliflower was like the stem was pickled and then there's like a cheese thing. Here's the thing. I didn't really like that one. It was okay. I like the pickled cauliflower stem. And then I like the sauce. But the other ones were like, eh. It looks, I mean, it looks like cottage cheese with a cauliflower stem in it to make it look like a cauliflower. And then the curry doesn't even look like a curry. It looks like a smattering of sauce and like a beautiful pattern. And then like a brick of

coal. I don't know how to describe it. Here's the thing. Presented together, this is a beautiful dish. But if you were to serve me any of these three elements separately, I'd be like, what the hell is this? Yeah. No, it was... If you were to give me a piece of this bread that looks like a brick, I'd be like, you burnt the

bread. Yeah, like, eh. I don't know. It was, I appreciated it for what it looked like and all that, but I was like, it wasn't my favorite. You know, I'm saying this like I'm eating one of the best restaurants in the world as some guy who just makes wow videos, and I'm like, you know, it just doesn't stand up to the standards

I obtained. But it's your opinion. You're allowed to be like, you know what? Out of all the things, that wasn't the one I liked. Yeah. So, I was like, alright, let's's move on so then we got to the the the main by the way also also by the way i just closed the window on my on my screen and popped up again uh alinea and then it said 15th best restaurant in the world is what it said. So I just want to say, again, Crandor literally was just like, it wasn't that great. It wasn't even that good.

To me, personally, Portillo's got a little bit. I like a big sausage. What can I say? I get that Polish. It's good stuff. So here's the next course. Okay. Okay.

So the next course, it looks like it's served on a plate discovered in the vault of like a Ming Dynasty emperor. Yeah. And it's served with what appears to be It's a clamshell Right? It looks like an oyster shell I'm not sure what this thing is An oyster shell And maybe it's an oyster Rockefeller

I'm not sure what this thing is on the side It's something It's an oyster shell and it has like Something going on there And then on the actual plate itself Is what appears to be One onion ring Precariously placed atop

Two pieces of meat In sort of a meat and onion ring tower And I guess I don't know what those pieces of meat are It's hard to tell from this angle I have no clue But yeah it's like The best way to describe this dish is

The most expensive plate You've ever seen in your life One oyster shell Placed next to the plate with something in the oyster shell And then an onion ring Atop two tiny pieces of meat That's the best way to describe this Yeah

So this was 7X ranch beef So it was a Wagyu beef. Oyster mushroom, oyster leaf, beef oyster, oyster mignonette. Okay. I don't know what. So I know what the, mostly because I love every Gordon Ramsay show. So I remember that one guy who was like, I'm like my burgers.

Why go? Right. And I just, it always made me laugh. But, uh, other than that, I have no idea what you said.

Uh, I don't even know what I said. So it was, it was like an oyster thing. And then a Wagyu beef thing. I don't even know if that's how you say Wagyu with like the onion ring on top. Here's the onion ring. Maybe like Isn't it onion ring? Maybe like the second best onion ring I've ever had. I feel like I've

had a better onion ring. You know? I mean, you know, I feel like you can't beat a blooming onion. Yeah, you can't beat the blooming onion. You can't do it. This is the second. Then there's like the oyster thing and like the oyster shell with the sauce and everything. That was

really good. Now, here's the thing. Across from us, I forgot to mention the people in the room. There were two other tables. One table looked like an athlete with his agent. It probably was. And then another table looked like the cast of Crazy Rich Asians. And they might have been because he was like, where are you guys here?

And they're like, we're from california and i was like dude these people make more money than i'll ever see in my entire life uh and the the dude we could hear him over there being like what type of uh wagyu beef is this or and they're like oh it's a a5 or some shit i don't. And he's like, in Japan, when I was there, I had A10. And it just, you know, I don't know why they can't. They're like, in America, we can only do up to A7 or A5 or some shit. I don't know. But I heard that guy. There's an actual rule where they won't export it.

To make it so that the best stays there. Yeah. So he was just like and i was like dude who cares just eat your meat all right i'm sure he was trying to show off to everyone else in his family that he's like very important oh yeah well it was like the two of them and then i think they're two wives so i think he was just like oh no she was like so i was like all right whatever um so i ate that it was all very good i liked my wagyu beef all right i was like very nice i never had a wagyu beef before but uh you know that's probably the only time i'm gonna have wagyu beef so it's pretty good uh then oh boy this was

Then, oh boy, this was, now I'm going to show you something, alright? So, they take everything away Was this a hot dish, this thing you got? This previous one? Yes, it was hot Okay Next, they bring this to the table What the hell is this? Okay, so, remember how I said before it looked like you were served a piece of coal? Now it looks like a sheet of rock.

And then on that rock, other darker rocks. And in the middle, a little tiny hot pot. Like a little tiny cooker that, I don't know Like uh something you would Put a like a A stew in Yeah so then they come over And they do this They just straight up

Light it on fire So Yes that is what they've done So now On his table By the way my favorite part is In the background of these photos I can see the crazy rich Asians And I'm like now that I have faces to put to them I love it even more

But anyway It literally looks like the movie cast Yes it does They're like all beautiful On this plate Is This stone that is now on fire And

That's a big ass That's a big ass fire Yeah it was I mean this is dinner and a show At this point I would have been so I would have been so excited I would have been so happy Then Here comes

So right they light it all on fire They're like alright just wait it out Don't touch anything Just wait it out So we're sitting there Drinking some more wine And then they're like alright you're going to Hawaii And I'm like alright So they bring out drinking some more wine uh and then they're like all right you're going to hawaii

and i'm like all right what so they bring out uh these three dishes and i guess it's very hawaiian themed uh so it's kind of like you're at a luau you got the fire going right uh and then here we go now it's going i will say comparative to everything you've had so far these three look the most delicious these are like beautiful i don't know what the hell any of this has to do with the fire in the center of your table however the first dish is a yellow circular plate and it is one of the most artsy things. It definitely is like the douchiest of douchey designs. So on one side it appears to be kind of like a

like a deconstructed sushi almost. Like kind of looks like that. I don't know how I would describe this. And on the other side is one dollop of a sauce. Like one little like boop of a sauce. And then

with that is a beautiful sort of glass container of some sort that has flowers or something in the glass. And then inside that couldn't tell you what the hell I'm looking at but it looks gorgeous. And then you have

one more dish That's solid Like a solid sheet of glass That is sort of weirdly designed And then there's sauce on one side And In a flower cup It looks like you know in Willy Wonka In the chocolate factory

When he pulls that cup off the branch And he drinks it and then he takes a bite That's what it looks like It looks like a fake cup of flowers With flowers around it and then he takes a bite. That's what it looks like. It looks like a fake cup of flowers with flowers around it and then inside of it, I want to say it looks like chocolate, but I imagine it's some sort of

lamb chop or something. It's amazing looking. These are the three most gorgeous things I've seen so far. That's what I mean. People are like, you're just painting some fancy food. I felt seen so far. That's what I mean. People are like, oh, you're just paying to eat some fancy food. I felt like I paid to go to an art museum. It is beautiful. Yeah, it's pretty amazing.

I don't even want to eat it. But I want to. But you can just look at it and be like, oh, my God. So this was a venison poi pineapple. And there was venison, kukui nut, seaweed, and haupia spam, quotation marks, because they made their own, like, version of spam. So this is like one of those spam sushi roll things. Like one of those spam, but, like, fancy.

Like super fancy. Yeah. They essentially made their own fancy spam. Okay. Yeah. So it was, like, crazy. So it was like crazy. So you eat the one thing in one bite with the little dip in that sauce. That was pretty good.

I don't think it was on the same level as the fish from earlier, but I still liked it. Then there was like the little flour thing with the crazy bowl. And I would just like eat that with the main dish, and that was pretty good. And then the main thing, it had, like, pineapple wrapped around it. That's what the flowers are on. So, like, you would take a bite of the... That's a pineapple. Yeah, so, like, I cut into it, and then you would, like, eat part of the pineapple with that, dip it in some of the sauces.

That was mamma mia. That was definitely one of the top, the top meat dishes I've ever had. It looks incredible. I still don't know what the fire in the middle is for. After you're done eating this, the fire goes out, right? And then they're like, all right, it's time to look inside. Oh, were they cooking something inside of the little pot there? and inside of it. Oh, were they cooking something inside of the little pot there?

Yep. So inside of it is a coconut kind of... I don't know how you'd call it. It's just like this coconut cream thing. Like a whip... Not a whipped cream, but like a custard type of coconut thing. And then another piece of the

charcoal. Yeah, the charcoal's actually this like black bread. So they're like, piece of the charcoal. Yeah, the charcoal is actually this black bread. They're like, you're going to eat the charcoal. We're like, alright. They give you a piece of the charcoal and then a banana chutney

wrapped in this little flower thing. I see that. Interesting. That was really good too, but it was very cilantro banana. It was a crazy... I didn't expect to taste So that was really good, too. But it was like cilantro, banana, and something. It was a crazy. I didn't expect to taste that with a dessert-type thingy. Yeah.

So I was like, all right, that was pretty neat. And then after that, we got to the final thing. So they tell you sit on one side of the table uh-huh and they made you both sit together on one side of the table yeah you can see the other I can see the crazy rich Asians couples both of them yeah yep and they are doing the exact same thing which is really funny yes I can see the crazy rich Asians, beautiful couples, both of them. Yeah. Yep. And they are doing the exact same thing, which is really funny. Yeah.

So they're like, do you guys want to sit together? And Nick's like, I'm married and he is too. But he's like, for this amount of money, I'll sit with anybody. I was like, all right, come on over. So they come over to the table and they are like, all right, they put down this big ass placemat that's like rubber and something else. And they just start like splattering shit all over it. What? Yeah. So like, here's that.

I'm looking at, I was like, wait, where are these? What the hell? It does. Yeah. No, they, they they They have begun to splatter This is so interesting It looks like You know how there's sometimes artists Who flick stuff at a canvas

It looks like that Except with I think blueberries It's wild looking Okay Blueberries that were, like, pickled. Marshmallow blueberries. Like, a lemon sauce. A...

What else do they got here? A lemon sauce. Viola? I don't know. And then some, like, nitrogen freeze-dried chocolate ice cream things, which they, like, smack. So that's what's making the smoke on the table. Yeah, that's the last thing they put down,

and then they smack it with a spoon, and it cracks into that, and then all the, like, air, like, flies out, or nitrogen. Yeah, the colors in this. So basically your table itself, the colors are, there's one sort of, well, they are multiple strokes. Like, imagine numerous strokes of these things. But, you know, one is sort of white and reddish, like a berry color. One is yellow and has little dots in it.

And one is sort of, I don't know, like a caramel-looking color. And then there are berries around. And then I assume the other things are the marshmallow? Yeah. And then there are little tiny flower things at the end? Yeah, there's like a little lemon flowery thing they give you. So, were they like, eat it off the table? Yeah, they just give you a spoon, you eat it off the table. Amazing. Amazing.

Now, my question is, why do they make you say it one side off the table amazing amazing and now why would no my question is why do they make you say it one side of the table instead of you know you work from both ends and meet in the middle i guess it's just easier for them to do the whole thing when those someone i guess so but they're like you don't have to sit on one side we're just like screw it they're doing it we'll do it yeah like all right if the crazy rich asians can do it we can do it exactly that's the one time i'll feel as rich as they are because they're probably like about to go their next michelin star restaurant and i won't be they're already planning it out like yeah they're going like japan and shit to get a10 beef uh so they also oh you would have loved the

wine they paired with it because it was a nick, oh, is this like a sweet ice wine or whatever? And they were like, this is a Tokaji Azu. It is a Kuraljadvar Ferment Blend Tokaji Azu 6 Potanios Hungry 2007. Magnus Hungry 2007. Essentially, this was wine they made in the 1300s, and only the royal family of, like, Hungary could drink it. What? Yeah.

So I was like, shit, dude, I'm, like, Hungarian royalty. You're a royal now, yeah. If only the royal family can drink it, and you're drinking it, you're a royal. Yeah. So we had that. It was very good, good by the way it was an amazing wine like everything was amazing the wine the food so like all that happened we ate everything we drank everything we're like it was great so we're like all right we're gonna have to leave now right so like the other tables get up and leave. We're just sitting there and we just, here's the thing, right? Like I want to learn about people. So I'm just straight up like the

guys like standing at our table being like, yeah, thanks for coming in. I was like, how do you start working here? And he's like, I'm not going to lie. I applied here eight years ago on Craigslist. And I was like, wait, so you work at like one of the best restaurants in the world. And it's because you applied on Craigslist. And he was like, yep. And I was like, what did you do before? And he's like, I worked at Red Lobster. That is.

That's incredible. Yeah. So he literally went from Red Lobster to like three star. Craigslist? Yeah, Craigslist. Then the other dude walks by and I was like, did you start working here from Craigslist too? And he's like, yeah, actually nine years ago. Craigslist?

Yeah. Half the wait staff was from Craigslist. I can't, but now I'm like, man, I need to go see what's going on in Craigslist that's really where it's going down like super secret going down so then this other guy walks by and we're like how did you start working here and he's like oh I used this like it's like for finding uh chefs and waiters and waitresses and everything it's like it's like a fancy restaurant version of Craigslist and he was like I applied I didn't think i was gonna get in i literally had no fine dining experience or anything i barely had a i didn't have a college

degree and they're like come on in i was like oh my god i mean i guess it's kind of like you can train someone to be because i imagine the experience is it's not just serving food. It's also like you are part of the experience as the waiter. Yeah. And so then we just, once we were in, I was like, dude, I'm going to talk to these guys until they kick me out. Like I'm getting my money's worth. I'm getting stories. So we just start giving you wine and stuff.

Or you just, well, after about 20 minutes of talking to them, they're like, you guys want more wine? We can't do food. We were like, hell yeah. Get us more wine. So they just started pouring us more wine and just talking to us. Amazing. We're just like, so what do you guys do after this?

Do you just go home or do you eat here? And the one guy was like, man, the other day, got off my shift at 1 a.m went home got six white castle burgers chicken rings fries had gta in one hand with the controller my burger in the other hand i passed out my fiance woke me up at 3 a.m because she manages three dunkin donuts and she was like what the hell are you doing you're sleeping in your chair with white castle and a chicken ring gta and he was like i'm gonna tell you what this is the best life i'm living right now i'm not gonna lie that sounds like i i would love to know i'm sure it's like

passe to ask but i would love to know what they make in tips oh yeah no i didn't ask him any of that at a restaurant like this i like this I wouldn't ask them either But it's like the one question I would love to know Because I imagine There's a reason why they were all like I've been here 9 years, 8 years, whatever I would imagine A restaurant where when you sit down

You pay an upfront solid fee Like you know what you're paying per person To show up there That you would have kind of like a I don't, there would be an expectation that everyone coming to this restaurant is going there for like a once in a lifetime experience. So they're going to dole out like a big tip to you. Yeah. I mean, I wonder, I wonder if they make bank off of that. They got, I mean, they've been there for a decade almost.

Right? So, but they're even saying uh the one guy he was like oh do you remember that one chef he's like oh my god that chef with the one with the fake accent they're like yeah that one and they're like oh i hated that guy he's a dick so i was just like what happened with him and they're like oh my god the lamb 64 and they're like oh jesus the lamb 64 and they're like oh jesus the lamb 64 and they just start talking the one dude's like i had to go he's like in the middle of my shift i was like presenting this lamb 64 thing which is like 64 different sides with lamb or like sauces

i remember and he said he didn't remember all of them and the the chef came out, took the dish with him downstairs, and was like, you're not going to work again until you remember every one of these. And I was like, holy shit. Here's the crazy thing. One, I mean, I guess you have to. It's your job. Yeah. But two, I don't know what the hell you would do with 64 sauces.

I know. That's what I'm saying. I I'm saying I can't believe there's that many I wouldn't, I would be overwhelmed 64 sauces I'd be like, this is too much This is, I mean I get why the chef's like Dude, you're at this amazing restaurant You better know what the hell I'm doing

But also it's on the chef to be like I'm not a crazy person. There's no reason for 64 Sausage. Yeah. No, I agree with that. Because I was like, yeah, you got to know your job. But at the same time, this is a little crazy. Yeah, like 64 Sausage.

Gordon Ramsay would have been up in there and be like, I lost a bloody mission and started this. 64 Bloody Sausage. admissions to all of this 64 body sauces so i was just hearing like all these stories was like worth the admission in itself just like hearing them all talk about everything and then uh the one dude was like um he went to burger king after work and he like wanted his burger king and he was like i pull up and nobody's taking my order and i look and the girl that's working there is just in the car with and he's like i pull up and nobody's taking my order and i look and the girl that's working there is just in the car with her headset on and i pull around and i'm like are

you working and she's like sorry we're closed right now and he was like but it says 24 hours and then she's like yeah sorry we're closed so he's like i had to go to white castle it's like oh my god they said uh White Castle. It's like, oh my god. They said they get to taste everything, obviously, when new stuff gets made. So they said that's pretty neat. Do they say how often they update the menu? I think it's every couple of months, though. So usually they do it for a while.

I think it's seasonal, if anything. Sure, that makes sense. And then they did the,'s seasonal if anything sure that makes sense and then uh they did the what do you call it we're talking about taking the train because he's got to take the train home he was like i swear to god sometimes i'll take the train home and i've seen some crazy shit man he was like this one guy was trying to steal this guy's like barbecue lays on the train and he's like i didn't want to say anything so i'm like i'm not gonna start a fight over barbecue lays but if i woke

up and someone took my lays i'd be pissed i was like let's be let's be real i too would be mad yeah so it's just uh so yeah they gave us like more wine and then we got all those stories and then we left I'm uh I'm very jealous Because not here's the thing It has nothing to do with the food The food looks gorgeous I think the experience is what I'm jealous of Yeah no that's why I went

Yeah I mean like that's That's the thing I'm jealous of Is there's very few times Like when we've gone to Things before like when we were at the chef's table that one time, like, you know, we always get dragged along with other people. But, like, it has nothing to do with the food we're eating. Sometimes I'm like, it's all right. But the experience overall is so worth it just because it's like wild. I mean, literally, we watched a fellow streamer slash YouTuber buy the most expensive cognac or whatever the hell it was

and then just spill it on accident. It was like, there goes all that money. And we were just like, oh, my God. I can't suck it up off the tablecloth. You and I looked at each other like What and he was like oh well? That's the thing is like a lot of youtubers and streamers and stuff they like try to hide this shit They do like oh, I can't tell everyone I went to a fancy dinner like they won't give me money And they won't subscribe and it's like I don't give a shit. I just want to tell you about my crazy experiences

We have chosen to use our money poorly is what we're saying. Listen, there are some way crazier ways I could have wasted that money. This was well worth every penny. Well worth it. This is one of those things where I have, like, whenever I have conversations where people are like, Jesse, do you like this? You do this or you do this. I'm like, no, like, you'll never catch me in a strip club.

I'll never do that. Because to me, I'm like, why would I pay someone to pretend that they're interested in me? Like, it doesn't make sense to me. But I will go to a restaurant and pay a chef to cook me, like, a ridiculous meal, even though I'm like, is it really worth it? I don't know but like that was an experience and I'll do that again in another year or two right you know it's a one I'm not like going out every

night big spender sometimes you got to treat yourself and I think everyone has the capacity to do that you know you just have to like make the effort to find your version of what a treat is right like it isn't it doesn't have to be food always it doesn just have to, like, make the effort to find your version of what a treat is, right? Yeah.

It doesn't have to be food always. It doesn't have to be whatever. Some people buy season tickets for a sports team. Some people, like, buy a car and, like, drive around in their fancy car. I don't give a shit about cars. I can drive, like, the shittiest car. But if I can, like, go eat some crazy food, I'm all in. Find your little bit of happiness.

Some people get computers that glow and sparkle and whatever it makes you happy. Do that. And I think that's, you know, it adds a little spice to your life, especially. Look, we all spent a year inside. It sucked. Go do something nice for yourself. That's all I'm saying. Go do something nice for yourself.

Even they were like, man, it's great. Everyone like is vaccinated here we're getting people in here again they're like it's it's like fantastic because they're like uh they're like half the experience here is just like getting to see all this stuff live like they did take out but they're like obviously it's not the same when you're getting takeout sure i believe that yeah but it was you can take out you can order pot pies from them which which I think is hilarious. That is funny. They ship, I think, around the country pot pies. You can get a poultry pot pie, a lobster pot pie, or a short rib beef pot pie.

You can get all three if you want. It is insanely expensive. Yeah. But if you want very expensive pot pies you can get those i guess yeah it was yeah the thing about the whole experience was like it's like anybody could be like oh well i can make food at home or like you know you can get a fancy meal anywhere it won't cost much this was like i literally watched somebody that's the best in the world do what they're the best at.

Like, to me, that's what it was about. So, yeah, like I said, this isn't something I'm doing all the time. But, my God, it was great. And then later that night, I got a McChicken. You had to balance it out somehow. Well, of course. Of course you did. So, yeah, that was a crazy time.

Sounds crazy. I'm super jealous. Well, I mean, here's the deal. We're at the end of this podcast. We really are. We really are. We're in overtime. This might be one of the longest podcasts we've ever done. It was you just describing food that no one can see unless they go pay you money, which is crazy. Crazy. Which, I mean, you could probably be like, eh, that sounds about right for this podcast. All right, well, Crendor, I think we're good.

I don't think we need to do news this week. The news is that you led the best life this week I've ever seen. Hold on, let me speed through every single category in a span of, like, one minute. Okay. Here we go. Chop the coffee into the sky. Here I am. There's cars out there. All right, going to one minute. Oh, okay. Here we go, chop the coffee into the sky. Here I am.

Uh, there's cars out there. Uh, alright, going to the weather. We got weather. We got. Alright, we're going to Havana, A.R. Is that Arizona? 82 degrees, hot as shit. Yeah, 82, 78, 75, 72.

Over in sports, playoffs are happening in hockey and baseball, crazy shit's going on. You gotta check those out. Uh, Random fact of the day, the world wastes about a billion metric tons of food each year. Hey, that kind of correlates. Weird news, this

111 year old Australian man's longevity secret is clucking strange. And it is? Chickens? Chicken brains. I think that's all I need to know about that story.

I feel like I'm good. I feel like I'm good. That's it. All right, Crandor. Well, hit us with the socials. We got the podcast that we're on over on YouTube. YouTube.com slash Cox and Crandor podcast, all one word, listen to it all.

We got, uh, cut off the podcast part. You got the animations. We got Spotify, iTunes, SoundCloud. We're all over there. Check it out. We got our main things. There's patreon.com slash Jesse Cox. There's patreon.com slash Crandor.

I put those there because they'll want to see pictures And then they'll probably subscribe to you Just because Also YouTube.com Twitter.com Twitch.tv Facebook Facebook

Instagram Instagram And I think that's it okay that's it for us thanks for listening watching we'll see y'all next week and as always to be continued