DRINNIES - Die Tiramisu-Schublade

Episode Date: October 7, 2024

Kuschelt euch an euer imaginäres Haustier, jetzt wird aufgetischt! Aber ihr habt hoffentlich nicht zu viel Hunger mitgebracht, denn zum Nachtisch gibt es Krabben mit Vanillesauce. Warum ein 11jähriger den Flugraum unsicher macht und Chris im Restaurant immer mit dem Kopf zur Wand sitzt, das wird heute brühwarm ausgepackt. Petri Heil!Besuche Giulia und Chris auf Instagram: @giuliabeckerdasoriginal und @chris.sommerHier findest du alle Infos und Rabatte unserer Werbepartner: linktr.ee/drinnies Hosted on Acast. See acast.com/privacy for more information.

Drenys, the podcast from the comfort zone. I've now moved from coffee to black tea. A new trend has established itself with me. Yes. But it's over now. I thought that black tea made me not as nervous as coffee. So. And conclusion?

Sometimes we still need a need something to wake up. And black tea makes me nervous. And makes your teeth even more black. Mmm, delicious. Thank you for the picture, Julia. David, welcome. We hope you're doing well. If not, it's okay. I hope you're not nervous.

And if you are, maybe try an energy drink. I can't recommend coffee and black tea. The next thing I try is Monster Energy, of course. I'm nervous too. But that's mostly because of my Out of the Week. Which made me nervous. I want to drop right here. I have to say, I'm actually proud of my algorithm.

The things that are shown to me, they're pretty much my character. They are pretty much adapted to my character. Is that a good sign? Yes, I don't know. But I like it. I let myself be driven on the internet. Without great, bad surprises. I have a very good algorithm. I envy you. For me, only murder and death. I don't want to explain it, but it's really... When I look at the internet, only bad for me. Then I would think about it, Chris.

Maybe it's because of the black tea, or the nervousness. Probably. But we've been playing Reels more often now. That makes me nervous, that makes me sick. I want to say that it doesn't let me sleep well. And there's a new trend, in my eyes a my eyes, I have to say, there is now a trend to prepare and preserve tiramisu in the drawer of the fridge. I've seen that too. But that's part of murder and death. What are human crimes for me? And not in a container, but you heard correctly, in the drawer directly.

It's going to be in the drawer, and with cocoa, in the drawer itself. And then they pull it out and the whole drawer is full of Tiramisu. I'm so disgusted. Why do you do that? I'm just asking myself why do you do that? But why do you do that, young man? Young man?

That's a crime for me, right? That's really a crime. On Tiramisu itself, at the fridge, but also at the human, I think, at the consumer. So I think that's really... I think you know, these germs and stuff, and then especially in these drawers in the fridge, where you sometimes keep vegetables and meat.

And you can't tell me, of course they washed the drawer before, but you can't tell me that there are no germs in there anymore. You can say wash, disinfect, but still it's plastic that's not made to make things there. Yes. Culinary. Yes. That's certainly such a porous thing. If you look at it with a microscope, you can see that there is actually a toilet for everything you don't want in the kitchen, right?

Do you even want to eat a tiramisu from a container that you had to de-synthesize beforehand? Yes, and I imagine that these are big drawers in the fridge. Yes. That means you don't just make a Tiramisu for one or two people, because if you do it with eggs, you have to use it quickly. That means you do it for guests. Then 10, 20 people come to you in the apartment and you say, do you want a dessert?

Then you have to make it in the fridge. Then you open the drawer and then the people say, wow, that's great. There's still the salami cut three weeks ago, and there's still the salad and the snail still running out of the market. And the camembert stinks, the garlic, everything stinks in this fridge. And then not everyone can eat it at the same time, because the fridge is only limited. That means they have to stand in a line behind each other and have to

everyone is allowed to take a spoon and then they have to stand in the back. But you know, these are the same people who have the fridge is a copy of their memory. Not only under cool, but also super pure heat offered out. These are the same people who have these organizer box bags

in their backpacks. To apparently awaken the I have my life underpacks. Yes, exactly. To make it seem like they have their life under control. Yes, and they also have a plastic rondelle in the fridge for the things that they can always turn. Wait a minute, but I'm in it. Really, a glass of cucumber, a carousel, I'm in it. That's fun for me. And cut-up drawers, do you know that?

No. Stabbed drawers, like a file drawer. But for the butter, the cheese... What? They buy the cheese and the sausage and fill it up in cardboard drawers. That's the metier. And they have a whole drawer full of Tiramisu.

I have to say, no, I'm out. Out of the week. Stamp on it. Rejected. Nice, Julia. I think we have hardly any commonalities in our lives, but we can reach for each other. What's the name of the brother kiss? Gorbachev? No idea.

A bit of history reference that I hear in my history podcast in the background when I play FIFA. Everything is thrown together. Schubladen Tiramisu is out. But I also have an in. I want to raise the mood again. There are also positive things in my algorithm, also from the subject area.

Food, where we've been before, we can also stay in it. I saw something, that amazed me, that made me happy. The idea really filled my heart with love. And there is an account, on Instagram it's called the raisingcadesc. And that's a mother of probably 11 children. So the nickname is no longer relevant.

Can you tell me again briefly what the account is called? Because listen once, write once and then you said it, then I don't have to repeat it anymore. Raising Cates. And Cates is C-A-D-E-S written. Raising Cates 10. And she has 11 children. And what she did is genius, I would say. And that is, she has a whole buffet table in the kitchen. So really, a buffet table from Edelstahl,

like in a blockhouse steak restaurant. At the salad buffet. And she makes a salad buffet every week, she fills it up completely with fresh vegetables for the whole family. And then everyone can go into the kitchen every day and night and make their own salad. And then everyone can go into the kitchen at night and put together a salad themselves. And I think that's so awesome.

And it has something so secretive and cozy. And I dream of having this salad bar in the kitchen now. But that it also fills itself up by itself. That I can go there anytime and put something together. This selection also makes really cool things in there. Then cut up some trotters, but then also rose-tart, it still turns on andated bread with special spices.

It's really special and awesome, and I really want to have it. Is there a Bavarian week, a Bavarian Obazda? Yes, that's right. Jim, she always thinks about it, it's really nice. But you'd like to get up at 4 a.m. every day and make salad for the 11 kids, roast onions and whip up a vinaigrette? Not exactly, Chris. I would do

that without the children. I would do that alone, but I don't want to cut it myself. So when would I do it so that I would have eleven children, but that they would prepare the salad for me? Yes, like before, where children were essential so that you could run the farm. That little Jonas could milk the cows

at six thirty in the morning. So you would run the farm. That little Jonas can milk the cows at 6.30 in the morning. That's how you run it. Every child gets egg vegetables that they have to cut for the salad bar. Maybe they'll be named after that. This is Jonas Spitzpaprika, Celina Brocoli. Like in the professional kitchen,

where all these soupers, the people who only make soup, the people who only make breakfast eggs, they have their thing. Saucier. Exactly. And you have that with children. That would be a trend with the Threadwives, which I miss.

Where do you see the children being beaten up to work? Making loaves. That's missing in this traditional family picture. I want to make a salad now, and I wanted to suggest that to you now, that we might buy a buffet in the near future or in the medium-term future. A complete stainless steel buffet.

I understand correctly that in the week it is more the idea to have a salad bar, 24-7, less working on the salad bar yourself. It's just so nice to have the choice of a buffet, right? Yes. It's just so nice to have the choice of buffet, right? It's just so nice, you feel so good, you feel like all doors are open to you. Especially when it's not like in a hotel where you're shamed because you take two or three rolls on the plate, where the first horse is already looking at you,

oh, he's already taking three rolls. Wait a minute, but that's too little for me. Where you're also shamed because you take too much. Or you go to the buffet too often. My buffet is unlimited. You can go as often as you want. The best way to go is to go straight to the buffet. I've observed something myself.

I've done a study on myself. Empirically? Yes, empirically. I've just watched it once or twice lately. That's enough. I'm not a mega chef. Actually, not at all. I can't do it at all and I don't like it either.

I almost refuse. Could you cut up a salad buffet? Yes, I could. But only under instructions. How much do you take for it? Just out of interest. Depends on how many people. For one person?

One and a half kilos? Of everything? All in all? No, a half kilos? Of all? In total? No, of course not. A few hundred grams. Okay. And what I noticed, for example, birthday celebrations or, where I've also experienced it, at work, where you get enslaved for it, when you have a birthday, where you didn't choose to come to the world on that day, where you are then also enslaved,

forced, forced to take cakes with you, because where you're also forced to take cakes, enslaved, tortured, because otherwise you're a colleague in the pig, if you don't do that, that you do something with a lot of dedication or heart, I would order it somewhere, or I would bring the good, packed lemon, lemon cake from the supermarket.

But where people get up early, bake something, and then say to people, hmm, is that delicious, Can I have the recipe? Something is pouring inside me that people are asking for a recipe right away. Someone worked hard, someone put in some effort. Also a birthday party. You sit there, eat a dessert, but it tastes good.

What's in there? Explain to me. Exactly, step by step, how did you prepare that for us this afternoon while I'm eating it? And I'm just sitting there thinking, hey guys, I'm eating it now, I don't even want to hear the instructions, don't take the magic with you at the moment. That's enchanting, right? Exactly!

You could say that. I don't go to the band's concert and say, wow, I really liked that song, but wait a minute, I'll pause for a moment, could you give me the notes, the arse for a moment, I want to see how you did that. And then we can continue. I think that's somehow, I don't know, I think I have

already claimed the opposite in this podcast, but I have changed my opinion. And I have to say, I'm showing strength to praise myself. Everything is in the flow, Chris. Exactly, my standpoint is not in stone. I say again that Credo 2025 is, maybe even until 2026, recipes are kept secret. From now on. That reminds me of my grandma, who keeps her cookie secret to this day.

No matter how often I asked. And now slowly, I'll put it this way, time is pressing. I haven't been able to find out for too long. But it just doesn't go out. It doesn't go out, not even to her own grandson. What's going on? I've learned that with series concepts, even when you write a script, every character in a series needs at least five secrets.

It's a dramatic trick that you can tell the characters. And I think a person needs at least five recipes that he keeps secret and plays them over and over again. Julia makes such a terrible tiramisu straight from the fridge drawer. Nobody knows how it works, but it's known all over the street. That's the goal, right? That you're known all over the street for your tiramisu.

Yeah, and I have something... Chris, that's your shoe. It fits so well in there. It's making me feel completely fine. I have a bubble update. I was once again on the road of the perfect dinner and I want to give a bubble update and that's why I would like to ask you to play a trailer now. I'd love to.

Bubble Update Bubble Update is our rubric where we keep on imagining which bubbles are in our spheres on the internet, what tabs are opened, what are closed, what add-ons are installed, and so on, what games are played. And Julia, you're in the world of culinary. Did I read that out loud between the lines?

Do you have a column of mirrors soon, where you, as a fancy person, write about very simple food? Or what can you expect from that? About the food of the little man. No, but I watch The Perfect Dinner. It's actually on a level, right? It's basically the same. I have to start at the very beginning.

Nils, a listener, gave me the tip with this episode. And what can I say? The community doesn't disappoint. It's really a diamond again to follow The Perfect Dinner. The Perfect Dinner is the show where hobby chefs come together and passively and aggressively evaluate each other. And strategically.

At the end of the week, the Perfect Dinner is aired. And then there's something for someone. An ego boost in Thomas Mannstraße in Hückelhoven or something. And four out of five people serve as a appetizer the avocado salmon tartare. And the knowledge that the Thermomix was worth 5.5 billion euros.

It's just about paying for his awesome kitchen. It's all so good, bourgeois, real average German. I also think that at Perfect Dinner I also like to look at it because I think, measured by this super ultra-modern kitchen, it can't go so bad in Germany, can it? The best devices are there, the best workpieces, all nicely kept in white and anthracite. That's how it is. And the episode really doesn't disappoint.

In fact, Felix cooks. I don't know how old exactly, I think 67 or so. Felix is a, I would now like to formulate the positive, an interesting personality. He talks a lot and likes to. He also likes to make a speech. Many of them are extremely annoying. I think a lot of them are also invented. The other participants believe that too.

But I'll start at the beginning. The group is in Cologne and the Cologne area. Felix lives in Brühl, between Cologne and Bonn. Wonderful. Wonderful corner near the Phantasialand. In any case, Felix cooks in Brühl. And he presents himself as the big gourmet. He cooks since he retired. He retired at the age of 55.

That means he has been cooking for 12 years. He cooks gourmet standard. He goes grocery shopping first. It starts with... You really have to start at the beginning. He drives with his old timer, drives to the parking lot of... I don't know what kind of business it is. Something similar to fresh paradise. Gourmet supermarket with fresh, expensive food.

Does he drive his oldtimer on the road? Yeah, it all screams after that, I don't have a midlife crisis. Right, but it's still midlife. Well, definitely. Does he arrive, gets out of the oldtimer with his head up, gets super relaxed and says, I'm not his basket, gives himself a super relaxed look, and says, I'm not nervous at all, I'm deeply relaxed.

That's how he enters the store. Then he walks through the store as if he heard the store. How big is his basket? Envy-worthy. First off, he goes to the fish, because, I have to say this first, his dinner has the motto, how much is the fish and that

he really took literally because before eating main course and after eating involve fish in the card. But I have to say, I think that's pretty good. How much is the fish? Is it his personal motto or do they all have the same motto? No, that's his personal motto. He chose it. He chose it and invented it. And of course he thought about this appearance. Of course. That's probably not a man who leaves everything to chance.

It's exactly planned with which old timer he's going to go with. Right. Did he rent it? Yes, and here comes the next thing. He says, he tells me all the time, he tells me strange things that I can't guess whether they're true or not. First he said the number 11. He doesn't say 11, he says 11. Yes or not. First, he said the number 11... He doesn't say 11, he says 11.

Kölsch. The number 11... On the 11th of November. Right, it plays a very special role in my life. My wife and I got married on the 11th of November. I have 11 old-timers, but none of them are on the parking lot in front of my house. Six of them are in Tenerife, five in Germany.

Nobody knows where in Germany. Anyway, he comes with one of his house. He says, six of them are in Tenerife, five in Germany. Where in Germany, nobody knows. In any case, he comes with a single thank you flag and he says, but also, I also have a house on Tenerife, on a hill, 111 meters high, and the property has a size of 11,111 square meters. No, 11,000 square meters? I don't know what you're talking about. What is that? Chris, honestly, I can't tell't know what he's talking about. What is that?

I can't tell you how much of it is true. In any case, fast forward, he walks through this gourmet supermarket, goes first to the fish department, because he needs fish without end. How much is the fish? Let's show the fish as if he were to check every day how good the quality is. Let's show the wolf-beef. Says, great, I'll take it, pack it in.

A bit like Michel Friedman and Schlingensiefer. Right! Friedman cooks in a restaurant, he says. Right! He's a prince, you have to check it yourself. You have to google it. Then go to the oysters, there are of course oysters, then go to the teak and order fresh truffles.

Only the wine, from the wine champagne, only the expensive things, because he's gourmet. Yes, and has coal. He doesn't want to expensive things, because he's a gourmet. Yes, and he has money. He doesn't want to say it, but he wants to show it, right? Right. And then the day develops in a very interesting direction. It starts well, he says it himself, he's deep and relaxed, goes home, his wife is nice, gives him a kiss, helps him with snibbling. He prepares as main course different tapas,

which he thought himself, all of them made of fish, fish in zucchini, fish with tomato. It's getting more and more weird. The appetizer works, he prepared everything. Then the guests come and he serves the first course. People like it and it works. He even gave an expensive champagne as an appetitif he just gave us a expensive champagne and oysters. Without anything else. Just like that.

Just put expensive things on the table and said, here, this is our aperitif. Oyster and champagne. Good. Not a big achievement, but people think, wow, he really gave us something. So, until then, everything was fine. Pre-eating was passed. Everyone liked it, well-cooked. Fished, motto met and so on.

And then it really goes, I have to say, then it goes downhill. Then something really funny happens. And that is, he's a guy, a big-time. He makes big-time announcements. You always have the feeling he wants to present something to you. He comes to the table and says, so, and now I want to ask you to go to the kitchen. I've heard that before.

When you're still cooking, and you're already asking people to go to the kitchen. Does he want to show them how well he cooks? Even better. Now I want to show you the fish. How it's still raw, before I give it to you. Credence. Whatever it is, he wants to show the fish, the wolf's perch, which he bought at the Gourmet Supermarket. Bring everyone to the small kitchen.

The people are standing there. And then something really funny happens. and then he goes to the supermarket, brings everyone to the kitchen, the people are standing there, and then something really funny happens, and one of the candidates, the candidates are all super nice, and he's really lucky that they're all so nice and kind. And the candidate said, oh, nice, great fish, you have to take it out.

And then something really funny happens, Felix, the cook, realizes, the fish hasn't been taken out yet. So he's locked up with everyone in there? He's locked up. As he was caught. And then he looks at the camera with a very short, insecure look, almost like in the office,

because he realizes, oh shit, I've never taken out a fish in my life. He had no idea. He had no idea. And he also had no idea that the fish had not been taken out yet. And the woman said, oh, crazy, yes, you still have to take it out. He had no idea. He had no idea. And he had no idea that the fish hadn't been taken out yet. And the woman said, oh, crazy, he still has to take it out. At that moment it dawned on him, I have to take out a fish for the first time in my life.

We remember how he appeared in the fresh paradise, like the big Zamporo. As if he owned all of this, as if he were the highest angler who would stuff this fresh teak with fish. As if he knew everything, as if he was Perú with sea salmon. Right! And then he gets really, really nervous because he checked. That brings me out of the phase, I still have to take out this fish. But he didn't get it. He never did that in his life. And then he starts scratching the stuff with a spoon in the fish.

And then he realizes, okay, I can't do that. Then you also become, um, heathen because of health, right? So you have to do that right. And what does he do then? He doesn't know how to help anymore. He goes back to the table and says, Karola, you've already taken out a fish. Can you please come to the kitchen?

And Karola, who's somehow 33, ate a fish once in her life, had to help out. And luckily, she's super nice. She googles with him how to remove the scales. And then she cooks the whole menu with him. So, another candidate menu with him. So another candidate cooks it with him. Catastrophe.

It takes a long time. And then at the end, when it's served, everything is still full of caviar. And you have to say, one candidate doesn't like fish at all. And then it's really, he's already so heavily attacked, he's so wet, sweating in his face, because of his nervousness, because it made him so angry that this fish wasn't taken out.

And now you could think, after the main course, the whole thing calms down, but then, Chris, what happens on this roller coaster ride, which is steep uphill, then it goes up, but then there's a double loop and then down go up steeply, then you go up, but then you do a double looping and then down again. Because what happens then is... On your menu card it says, as a dessert he makes a mixture of vanilla and fish.

So mysteriously left. And all the candidates advise each other on the table and say, he won't do that. No fish will be enough as a dessert. You can't pair that with vanilla or anything. It doesn't work. He'll fool us. I've never seen a dish with sea fish or fish as a dessert.

I'm not very experienced in culinary, but I can't imagine it. Oh, Christ. I can't tell you. It was so disgusting. What happened then? But Chris, I can't tell you, it was so disgusting what happened. So he really, with the vanilla pudding powder, he had a vanilla pudding and then gave crabs in fish-shaped shells and poured the vanilla pudding over it. Yes. And then he made chocolate sprinkles over it,

micado sticks and then these thin chocolate bars that you make on black-and-white Christmas trees. You know, those leaf shapes and stuff. Where the chocolate tastes really bad. He also made that on top. I like it. I think it's wonderful. And look, the thing is, this dessert,

he just overlapped the crabs with vanilla pudding. That means you only saw the vanilla pudding from above, not that there were crabs underneath. And now he served it to the table, proudly, like a ball, with these fish-shaped shells, put them down and everyone on the table, it's a really light room, goes through the room, everyone's like, oh, thank God.

We thought, we thought, now there's going to be fish here, but luckily the joke is, it's just a fish-shaped bowl. It's not fish, it's just vanilla pudding in a fish-shaped bowl. And then comes the moment when a candidate looks into the bowl and says, or is that fish? And then everyone looks at each other. And then a candidate says to Felix, the host, Felix, could you tell us what's in there?

And that's the best answer. And he says, just find out. But I have to say, I think under these circumstances it's absolutely okay to ask what's in there, how he prepared it, and if he can give the recipe a little break, how he did it. It's about being unhealthy, right?

About being well, at least. And the people, the glances, they look at you, you see the fear in their eyes, they don't want to eat this spoon, but they see themselves forced in front of the camera in their eyes. They don't want to eat that spoon. But they are forced to in front of the camera. And Felix, the chef, he just puts it in his mouth. It tastes good to him. Yes, because they don't want to be bad.

Because otherwise Felix will judge them all badly. And they all want to be sinned. Right, right. And then really one of the nicest, who also helped him to take out the fish, really takes a really, really big spoon of it. And everyone, everyone stopped eating after one spoon and said, I can't do that, that's not mine at all,

they said nice things. But they were all so repulsed that no one gave in, that's all. And Felix the chef ate the whole bowl. And then someone asked, where did you get the recipe? How did you get it? I invented it myself. And you liked it?

Otherwise I wouldn't have done it. It was really... It was so bad to watch. And I really have to say, the dessert looked so disgusting. I've never seen something so disgusting in my life, Chris. And he ate it all. I was shocked.

But I love these episodes, because normally, perfect dinner, always great, everyone the same, everyone boring, nobody risks anything. And I have to say, Felix, respect. Respect that you dare to eat after a meal, to offer crab with vanilla pudding. Nobody has ever done by anyone. That reminds me of my cooking school teacher,

my housework teacher, I've already told you about her, who published three cookbooks. Potato as a appetizer, potato as a main course, and potato as a dessert. Where several people have contacted each other, without knowing which school I was at,

who knew directly who I was talking about. And people who are much older than me. You traumatized students for several generations. With potatoes? Yes, not only potatoes, but also their military heritage. They brought the children's room to me every week. Oh, great. I remember that.

But potatoes, you can imagine it even more. Yes, that's a walk, potatoes, you can imagine it even more. Yes, well, that's a walk in the park, potatoes to eat, in contrast to crabs with vanilla pudding. Well, it's just, I don't know, could you say exotic? What would that be? Mediterranean? So that was really so weird. And he didn't stop telling some weird stories.

For example, he also told that he was in Mallorca and that he met the king of Spain and that the king of Spain told him that he was in Mallorca and that he met the king of Spain and that the king of Spain told him that he had great shoes. And then he told the king of Spain, let's exchange shoes, but unfortunately he had a different shoe size. And then you think, these stories, what is that? Is he fantasizing? Either everything is invented

or it is really important to him to experience things like that and go into situations like that, just to have something to tell, to brag about. I don't know what I think is worse. Yeah, but I can definitely... That was my bubble. I'm so deep into the episode, it really shocked me. Chris, do you have a bubble? Are you on the road? I'm still playing football.

I play FIFA. Because last summer it was free. I downloaded it and played FIFA. When I was sick because of Corona, I was lying in bed, I watched some Bundesliga matches without ever being interested in football. I have to say, when you play FIFA, I can't tell if you're watching a real football game

or if it's FIFA, because it looks so realistic. And with the commentators, who are real commentators, it sounds like a normal game. You don't have to gender. It's the one and the other. The smart one and the other. The smart onemann and... The cultist and the other. Right.

The smart one and the cultist. There's a smart one? No, I don't know. No! They're both smart. I'll put it this way, they're definitely reading Martin Sutter. Yes. Martin Sutter.

Where my German teacher always said, that it's an advertising text that can extend advertising claims to a novel length. But you have to do that first. That's also a quality. I can't say anything about it. I've never to do that first. That's also a quality. I can't say that. I've never read Martin Suter. Books may be a matter of taste, but awesome hair. So. In the football, I say football bubble,

I noticed something that I don't quite understand. Namely the so-called statement with the fans. If it doesn't work in a club, if the team plays badly over several games, then the fans are angry. Of course, they are. If the team plays badly over several games, then the fans are angry. Of course, they're fans of the team. But I always think, especially when you're a fan, you're trying to support the team in hard times.

Then there's the situation that you think, there are multi-millionaires on the field and they don't care and don't know what kind of privileged situation they're in. But then there's the talk with the fans. That if the team is playing badly, they go to the fanblog after the game and then discuss with the fan representatives what's going on.

Does that really happen? It really does. In the first Bundesliga? Yes, and I find it really embarrassing. I have to say, why do fans have a right to an expression? I've never had a right to an expression with my teachers. Why should I do it with a football? A big question mark.

I'm really excited about it. I didn't know that existed, Chris. That shocks me. So if I buy a ticket regularly and go to the game, I have a right to talk to the players face to face to the game. Then I have the right to talk to the players after the game, face to face, in my little word. Yeah, I mean, the fans will definitely travel with you.

Foreign games, Germany is big, you have to travel a lot. And then the beer in the stadium costs a lot. I just imagine the conversations. There are people who recently burned down Pyro illegally and already have five and a half promille intos, they say, hey, you have to go over the flanks more here. Or what's going on there? who have already burned down illegal pyro and already have 5.5 promille intos, they say, hey, you have to go over the flanks more. Or what's going on there?

Or I'm just angry at you guys. I can't do it anymore. You're my club, I always come to the stadium and I don't like it anymore. I don't like it anymore. I don't like it anymore. I don't like it anymore. I don't want it anymore.

Or what's going on there exactly? Well, I think that's really weird. I didn't feel like it at all, the player. Ich will nicht mehr! Oder was passiert da genau? Also, das find ich ja wirklich skurrige. Da hätt ich ja gar keinen Bock drauf als Spieler. Und jetzt langweilt mich aber schon so bisschen wieder mit FIFA. Online mach ich ja sowieso nicht, da werd ich nur beleidigt und bin viel zu schlecht. Ich hab ja auch keine Ahnung. Jetzt hab ich wieder ein Spiel aufgenommen,

was ich letztes Jahr gespielt hab, was du mir geschenkt hast. Die Star Wars-Spiel, Jedi Survivor heißt es, glaub ich the Survivor. I broke it down last year, but I forgot why I broke it down. And then I got a bit of a bad conscience, because you gave it to me, and I thought, I'll play it again, and it's half-done, so I'll try again. Now I know why I broke it down,

because I'm completely sweaty all the time. My controller is never sweat-b, but it was completely wet. You were sweating? I was in really funny heights all the time, and I was afraid of heights. And I was in thousands of meters of height, I had to balance and jump from wall to wall. Absolute stress for me, I have to say.

I don't know if that's the point of the game, that it stresses you out. I think it should calm you down. No, I often think in the evening, well, now another half an hour, an hour of playing to get down a bit. Completely the opposite. Only 4,000 climbing up.

I'm awake until morning, so much sweat and tears, still hours after the game, then I do some philosophical radio and then it's nothing, then I can't fall asleep again, then I have a drowsy night again. And that's involuntarily. Hey, then I can't fall asleep again. Then I have a through night again.

And that's involuntarily. What I've read now, Prince George, the little one, not so small anymore, he's 11 years old, son of William and Kate. This one, that's a little shit. He has so many hobbies. He plays piano, rugby, football, tennis, golf, goes diving. And now he has a new hobby.

He flies airplanes now. He takes flight hours now. He had his first flight hour where he flew himself. For an hour he flew himself. At 11 years old. What? He can do more than me and you together. He can play tennis, piano, plane, anything.

But it shocks me that he's allowed left in the air with 11 years. He's being fooled, right? The flight instructor has a control stick, right? And then he says, Georgie, boy, take control. Boy, George. Then he does a little bit like that. But the real person next to him who can really fly,

he holds it together. I don't think so. I think the kids from the Roll have to learn this, you'll be king. Now control this plane and fly us to Madagascar. I think that's how it works. And little George has to push the wheel. But I find that really scary. I haven't even gotten a city scooter at 11 years old.

Because I wasn't suitable for the streets. The boy is being left in the air. And I wonder how many people are there, who are really good at flying. I didn't even get a city scooter when I was 11. Because I wasn't suitable for the streets. I'm being honest. The boy is being left in the air. And I'm also wondering, does the flight instructor say, okay, the boy is 11, let's not do anything, he can't fly. Let's go up with the plane, that if he builds a shit,

that I still have enough time to correct it. Not that we're already going straight down. So really high, 15,000 meters high, you can already see the pit. That you can dock at the ES station. Exactly, that you can say, now you could actually save a phone for ISS. And maybe have enough time to think about our lives before we die.

But it's sporty to pack it all in one hour. Must be a very fast plane. They say, if you die, your life will pass before your eyes. Yes, 11 years. So if you're 11 against, let's say, the flight instructor is maybe 60, is that different now? And what does Georgeyboy do when he's 11, after 10 seconds his life has passed,

but the flight instructor still needs a little bit? I think, to be honest, that it's the other way around, because I think that George has experienced much more in his 11 years than his 60-year-old flight instructor needs a little more. I think it's the other way around. I think George lived a lot more with his eleven years than his sixtieth-year flight instructor. It's much longer for him. There are much more awesome pictures from all the holidays, from all continents, with his own cruise ship, with the MS Victoria and so on.

We also had English lessons in the upper level, where we were on vacation. And I remember when I came to the new class, there were just doctors, kids. They were on all continents, including Antarctica, also on vacation, with 11. I thought, what's going on? Question to you too, do you think Prince George is his name?

Yes. Is he already... Yes, of course he is. Yes, he's a threat. Is that a drini or not? That's not a drini. Is it good to be a drini in a royal house? Is it more practical than our one who doesn't live in a royal house? Can you afford some luxury there?

Probably yes, right? I have to say, I hope he's not a drini. I hope for him, because I think that's very hard. You have as representative of the crown, you have damn many appointments all the time. You have to shake hands with strangers all the time. And they kiss you on the hand. I would take a horse salve, something nasty.

Euthanol salve. And cream the hands so people think, he stinks, what's that? Or a little bit of the lips burn, a little Tabasco on the hands. With a laugh. I hope he doesn't get a plane with Tabasco on his hands. An eleven-year-old with Tabasco on his hands, with a little fun. I hope he doesn't get a plane with tabasco on his hands. An eleven-year-old with tabasco on his hands flies a Chesna. But honestly, sometimes when you fly with Eurowings and land,

it feels like an eleven-year-old is flying. It's so rippling. I would throw it right in front of me, then I think, what's going on here? The body is wobbling, but it's pretty. Yes, but I mean, you have a lot of resources available than in the royal family, right? You can withdraw.

If they're not forced to withdraw, you have to receive them and... I think, especially George, the firstborn, he won't be able to withdraw much, but the other two, I think, more. Is there a company celebration, a Christmas celebration, when King Charles comes and says, here now and then a Dickmann cannon, where tennis balls are won. No, they go to Chili's.

At half past twelve there is a Boss House cover band. Drinks are free, but you have to pay for food or vice versa. Not even Boss House, just a Boss House cover band. There are certainly Christmas parties of the young people. I know that Lady Diana once got Spice Girls for William and Harry. Just because they loved them, she just brought them home. I read that too. There are so many anecdotes in jazz. You never know if it's all true. But there's one anecdote about Fat Swoller,

about a pianist who lived in the 20s. Real icons like Stride, Piano, Rectime. And that was at the time of Al Capone, the mafia star. And he thought Fats Waller was so brilliant. Fats Waller was a kind of pop star back then. And Giovanni Zarella was the most famous at the time. Everyone wanted him, everyone envied him, looked great, good pianist, mega talented.

And instead of asking how Beyonce and Rihanna, who play for 40 million on some Saudi wedding, just kidnapped some mafia soldiers from Al Capone Feds World after the gig. And said, you come with us to our Fiat Ducato Sprinter, you come with us. And then he was kidnapped for three days to play at an Al Capone party.

Just because Al Capone thought it was cool. And apparently, Fats Waller, who played that piece, earned $100 in three days. That was 100 years ago. That was relatively much money. Wait, so they kidnapped him, but still paid him? Yes, they just wanted to... They probably couldn't book it and then...

Wait a minute, I could get Beyonce out of here. That she sings on my birthday. And then I could give her 100 euros. I guess so. Not dollars, but euros. Please don't do it, if it works out somehow. I don't have a sprinter either, there are logistical problems. You just have to rent one, right?

With Prince William I also have the impression that he's a candidate for the perfect dinner. Yeah, that's one is a perfect candidate for this. From a guy's point of view. Yes, that's someone with a really heavy kitchen island. Yes, really heavy. And then he also has a hobby room, a basement room, with a lot of cameras, with tripod mirrors, mega-crap lenses. Every few years he takes pictures of an owl that he puts on flickers.

But there's not much else going on. And then he also has his sweater on. And he also has a high-gloss front in the kitchen. High gloss. And everything is super clean, super tidy, everything is super. The racing wheel is in the kitchen. That costs 8,000 euros, never driven before. Hanging on the wall. Looks mega awesome.

And you know what he does? He definitely cooks with a sous vide grill. That's what he does. No matter which grill. That's his motto. Sous vide. Everything goes sous vide. Pre-eating, main meal, after meal, a sous vide grill. That's his motto, sous vide, everything goes sous vide. Pre-eating, main-eating, after-eating, everything sous vide. You put a tupperware, like me, in a storage room, and then a heater comes in.

Heater! Or how is that? You cook water for a very long time, and then you put a piece of chicken in it. Yes, and you let it sit for 34 billion years at low temperature. And that's something really fine. and then they stick a piece of chicken in there. Yeah, and you let it sit for 34 billion years at low temperature in there. And that's something really fine.

It's all about the tongue. Yeah, and I think that... He has a record collection, Prince William, right? He shows a few records from Manfurt and Sands, where he met Tanja and somehow Kings of Leon. That was great, 2011, back then. That was the best time. Kings of Lyon. That was great, 2011, that was my best time. Kings of Lyon? That's really a band

that Prince William hears. Not against Kings of Lyon, I think they have really good songs, but that's really something Prince William hears on his iPod when he goes jogging. Honestly, I have no idea what they do for music. It's the huckloof of the bands for me. I'll just take it out here and hope someone's laughing.

But by the way, I do all my jokes. You say something and hope you'll get a nerve somewhere. Somewhere you'll get a mole. It's a joke for me. With scowl you'll get something. Someone's bringing you to laugh. It's this hope every week. Something will hopefully arrive.

You don't know, we're sitting here in the bedroom, you're laughing, I'm laughing sometimes. But that's nice too. Even if nobody's laughing outside, we're having our fun. Yeah, yeah. It's very quiet outside and inside here, you're having a delicious time. Well, yeah. That's a nice closing word, isn't it?

We really had such a nice time. I always, usually after the recordings, today too, I always have a little tears in my eyes because I always laugh so much. And I think that's always a nice sign. Yes, I have a lot to do right now, but these three quarters of an hour podcast recordings stress me out again.

Do you always remember how extra Kiel is on the teeth? No, it's funny. I'm always happy. I'm happy too. And of course we'll be back next week. So please write us a review, we would be very happy. hear it. Give us a thumbs up, give us a few stars, whatever platform you're listening to on our podcast. And if you like, you can recommend a podcast to one or 12,000 people in your family group where you think, hey, I want to send a non-verbal,

actually a verbal, but also non-verbal message to someone who always asks me for recipes and annoys me. Or someone who just doesn't want to reveal the recipe. It works both ways. I mean, our podcast is also something special. It's not just about 15, it's more like crab with vanilla pudding. It's something special. It's not for everyone, but for some people it's the right thing.

Like Felix, who ate the whole bowl. It's especially for those who do it themselves and say, I'm proud of it, it tastes good to me, no matter what others think about it. Yes, it tastes good. Okay, so until next week, people, have a nice week, see you, bye. See you soon! Bye!