Yes, Mr. Grackston. Yes, no, it's going very well, Mr. Grackston.
Oh, make sure you're asking about the things. I'm going to stop fucking asking it. Round to it. Yes, Mr.
Grackston. No, it's going well. No, you like the film festival idea. You do?
Oh, we're very proud of the idea. I think we'll get some stunning short films. Isn't that right, Eli? Did you tell him I'm an actor?
Yes. Did you ask him about the samples, please? I'm on second then. So, what's that, Mr.
Grackston? You don't want anything to go wrong? No, of course it won't. Just one thing Eli wants to know about the stuff.
He said he knows about the fucking samples. He says you'll get them before the show. Are they still making them? No, they don't make them, he says.
You're getting the last of the patches. Why can't I have some now? Just to get me through to, you know, when... He's saying if he keeps hearing this, he'll pull out financially from the festival.
Make calm down. Right, yes, Mr. Grackston. Yes, Mr.
Grackston. Yes, Mr. Grackston. Yes, Mr.
Grackston. Yes, Mr. Grackston. Yes, Mr.
Grackston. Yes, Mr. Grackston. Yes, Mr.
Grackston. Yes, Mr. Grackston. Yes, Mr.
Grackston. Yes, Mr. Grackston. That's it.
Now you've reached the point where the repetition becomes funny. Yes, Mr. Grackston. And now we're in the...
Yes, Mr. Grackston. We're in the other bit and it's... If you keep going...
No, Mr. Grackston. No, Mr. Grackston.
No, Mr. Grackston. No, Mr. Grackston.
No, Mr. Grackston. Bye. He's very excited about the film festival you like.
Well, you really can't film festival happening on Saturday, June 8th, on YouTube live from 8 p.m. GMT. The bag that likes to say... Yes.
TSP, that is. You don't have a TSP day like saving it, I was dear. You idiot clone fool. Oh, I've got nothing.
You've got nothing. Paul. Yeah. That's a set up for the thing.
We're doing that. That was a set up. No. So join us for that film festival.
It's promising to be a great time celebrating the best of short independent movie. We saw a couple of episodes. No, we saw a couple of videos, didn't we? You want to say it again?
Go on. We saw a couple of the entry films. Yeah, we did. What do you call them?
The film, do you say film? We got one. Fuck you. We saw a couple of the films before we started recording today, Paul.
And the quality, throw the route for ready. Yeah, well guess what? You're going to have to compete with that. Well, I've already started storyboarding mine and I think it's going to be really hard hitting and entertaining.
A little two minutes. You know what you're up against? To be fair, I shouldn't be showing you these at all because it affects the competition. In fact, you know what, from now on, the next films are coming, you're not allowed to see them.
Why? Because you're in the competition. I'm on a different level, Paul. You sagging bad to toss pot.
I'm on a different level. You can show me these. It's like showing... No, I can't know it.
It's not showing me. It's not showing me. It's not showing me the homework of some mass students from a competition. Oh, I see what you say.
It doesn't matter what you see because you're actually being too good. They were not going to influence me. I've got my own thing. Well, what a load of arrogant goshiterry from the master of the form.
If you don't mind me saying so. Hello, Mr. Grackston! Ah, it's a cheapo time.
It was a cold open low. That was not really... You need to sort it out. You need to sort it out.
You need to sort it out. You need to sort the college out. I've sorted your cold open out. Oh, I'll run me hands and say they're nice and warm.
But it's warm already. And I'll place my hands and podge your cold open. No, it's not. It's not warm already.
It's warm already. I'll jostle your doppel already. Is it? Well, then it's my arse.
I'll be referring to it. Is it? It's perfectly warm. It's body temperature.
Then why have I got my hands around your nuts? Oh, I'm sorry. No, this is bad. It is bad.
It's also four minutes. This is not a cold open end. It's bad. You're bad.
You make me feel bad. You make me feel bad. Fine! You make me feel bad.
You give me nothing. And then it's like you're like a coast guard who stands on the beach, a watch who does a small child go down for the third time, never to return to the service. You sit there watching me floundering, go, ha ha ha. What a wit.
What a whimsy. What joy to see him struggle. It's not a joy to me, Paul, because I feel I feel this is our, this is a collaborative effort, this podcast that we do. Do I feel?
And when you start failing hard every week, ladies and gentlemen, every week, it hurts me too. You know what I feel? And I'm able, I am actually an A. Do I feel?
I'm quite able to have a conversation and be quite amusing. Do I feel? Do you seem to hit a rock at the beginning of every episode more and more recently, Flounder? You go basically.
And then you go. Oh, I've got nothing actually. You have nothing. You know what I feel?
I feel like chicken tonight. This is where we've got to, mate. I'm doing the fake walkout. Bye everyone.
See you next week. I just have to stretch my legs for a second. Welcome to Cheapshow. Press the fucking credit.
Last silver medal. Cheapshow. Sources and words of credit. Two things I was multiple for.
Chocolate, chocolate, bora. I made you. I got coffee. You were fussy.
Cheapshow to bora night. It's a show. Cheapshow to bora night. A cheap show.
Hello. Welcome to Cheap Show. My name is Paul Ganon and with me is my beautiful co-host. Hi, everyone.
It's Eli Silverman and we present a podcast called Cheap Show. Now, Cheap Show is a podcast that celebrates the best of the cheapest in the world. We go to Chatter Shops, Powerlands, Bargain Bins, John Bork Sales, Thrift Stores, Dollar Tree, or all the cheapest places to look for. Some of the treasure we might find amongst that.
So cool, trash. And we bring it, we review it, we eat it, nibble it, discuss it, and then turn it into quality comedy content for you, the podcast listener. Hello. I am Paul Ganon.
You are Paul Ganon. And with me today is Mr Eli J Silverman. Hello, everyone. Paul.
Yes. What have we got coming up on this week's episode of Cheap Show? Well, we have a price of shite from a listener, listener, centre of Shite, some look forward to, but also something you're going to look forward to. It is a big bag of sauce.
It is a sauce report, extraordinary. And we love sauce here. I've heard a lot of people saying this, Paul. I've heard a lot of people saying this.
Get out of my way, Fatty. No. It's terrible. Does that stop?
They say, what's that cheap show? They say Paul Ganon Eli Silverman. Yeah. He...
Sorry, what's going on? They say Paul. Yeah. They say to you, Paul.
I like to say to me. Paul. I over hear them saying. They don't say to you then.
No, they over hear them. They say round to you and you turn round to them. I'll turn round to them. They say round to you and say, what?
They say Paul Ganon. Yeah. He sucks the cocks of horses. Right.
Eli Silverman. He's a fucking expert on sources. And that's what we've got coming up later on. Listen, I have pinched my nose and making the pooies.
He sucks a cocks of horses and I love the sources. No, that's not... That's just tasteful. Why can't it be something else like Paul digs up and fucks of corpses?
I mean, like, some women like some horses. It's not like that. I don't know. I don't know.
I don't know. Get confused. Harry, get the corpses of horses. Paul's up to his not to the cocks of the horse.
Eli's got some sort. Yes. Now you're getting to the spirit of it, Paul. I hate you.
Oh, man. He's got some cocks of horses. Oh, that's too long for an animal abuse. It's later easier trap for policies.
That's the cocks of horses. Oh, right then. So we're going to have a lot of sources. Eli's looking forward to sources.
Yes, I'm usually for the source report. It might be the first time. I'll call they would be longer than the hot-rigger than the video. Because that'll be fun, wouldn't it?
It's not a video. It's a pop. Oh, yeah, I made my brain. You are tired.
I'm running off three days of a long shifts. OK, so you might be on the job. Your noise mouth nonsense might be worse than usual. It's a bit bit...
God, stop. Yeah, exactly, Paul. You're doing this by yourself, mate. Yeah, I can.
I mean, I can. Paul, it is... You just said... I tried.
You just said to reiterate, you just said to me, it's a bit bit bit gob-stop. LAUGHTER Sometimes, mate. I don't think I've... I don't want my gobble.
No, you certainly haven't. Paul, one point I'm trying to get through here is the source report today unusual for this segment are sources that have been sourced by someone outside the podcast. Yes. And it is, as it were, a bespoke source report.
Yes, it is a source pop-coleps. And we've gone to extra measures and bought some chips because this is definitely... It's all about just a little spoiler warning. Yeah.
The chip source culture of Belgium. Everybody like that. That's what we're tackling today on The Cheap Show, aren't we? That's right, Paul.
Right then. So we've mentioned that the trashcan film festival, our livestream movie awards night is on June 8th, Saturday from 8pm. What else do we need to mention? We've streamed on YouTube and I'll switch for the first time.
No, we did YouTube for your envision last year. And it worked quite well. Yeah, it worked fine. And I'll switch.
Yeah, we're going to say it's important to me. It's just laziness. But anyway, we're doing that. So join us there.
More to come over the weeks with that. I'll tell you who's going to end up being some of the directors. We've got lined up for that. Who are the judges?
Who will be judging these films? And some of the features we've got along the way. I hope they've got experience and stuff. Of course they have.
Of course they have. Everyone who's going to get involved in this film festival has been a part of cheap film. And the past week, trust them, we know that we're going to get quality. I mean, spoilers, we've already had a film from Paul Putner.
You all forget Paul Putner. The guy who has been in some of the most tent Paul comedy shows in the past about 30 years, name a sitcom, name a popular comedy brand, he's probably been a part of it in some way. Yeah, that's true. And he's on last week's episode of the podcast.
Yeah, yeah, yeah. You, let's be fair. You've got a feature with that Ashens. A couple of other.
Do you have a picture? I did a feature before. Just know what's in it. No, no, no.
I'm deadpan valentine. Yeah, I'm for good reason. So I'm just saying he's got a legacy there. So you've been doing the judges.
No, he's not. He's made a film. Are you confident? Yeah, because he's a comic actor.
And I'm going to bring something really, actually, I think, deeply emotional, which actually is a comment on this crazy, difficult situation that we find ourselves in in the world. Right, OK. So you're going to be comments. OK.
Oh, no, no, not prescient. Yeah. There's enough money you want. We love it.
Prescient means telling the future. Does it? Yes. Here we go.
It's like you've got weird problem with words that start PRE. Because, you didn't know that fucking man either. Sure. Ami Lyrite.
No English suggesting correctly what may happen in the future. Thank you. A warning. That's not the way you used it, Paul.
That's what it says just there. I'm saying it's not completely unusable the way I used it. Yes, but it's flabby. Flabby semantics.
That's what you've got. No, I want to call you Mr. Flabby semantics. I've got you.
Blah, blah, blah, blah. That's what I'm talking about. You take that flabble out of your mouth. Blah, blah, blah, blah.
Smacks them in the face. Right. Shall we crack on? Shall we get you to the sources?
We've got a lot of sources. We've got a lot of sources. Surprise, surprise. We've got someone squished some sauce.
We're asking you guys. Oh, I'm going to stay up all night. What are we doing? Price to shine first.
Oh, yeah. Let's do price. We did through this for. We did do this for...
Blah, blah, blah, blah, blah, blah. Blah, blah, blah, blah, blah, blah, blah. Whoop! Whoo!
Whoop, whoop! What, whoop, whoop, whoop. And that's what we lose all of this. Right, let's go.
Horses and corpses. No sources. That's what it's about this week on Cheap Show. Eli, it's over to you because I markedly check out.
Hello everyone, I'm Eli Silverman. I'm the representative of source for the podcast cheap show. And welcome to Here's the Source Lord, an extended source report. We have been sent a source report package.
Port. No, we were given this, it was handed to us, handed to us directly at the live show last year's part of the Cheerful Evil Podcast Festival. And we've got another live show coming up later this year, Paul. October as part of the same festival.
Tickets will be on sale publicly next month. But until then, you can only get them if you're a patron supporter. Thank you. And this is Marcus Lindstrom.
Hello, Marcus. Who we met. And he gave me these sources. This is a lot of sources.
Let me tell you. Source, pop clips of sources. Belgium is usually known for three things in the international zeitgeist. Beer, chocolate, and chips.
So people... You're reading from his letter right now. I'm just doing a pre-c. Yeah, pre-c.
That's prescient of you. It's not that. It is, isn't it? I just said it.
I'm just going to say it is fucking so prescient. Basically, if there is a source he says that people associate with Belgium, what would you say? Source he says. If they associate Mayo, they put mayo on chips, obviously.
And it's again in, um, Paul fiction. They mention that. Yeah. They just round him.
Right. Alan G is the one. They round him in that shit. Yeah.
He's doesn't it? He drowned. He drowned. He do.
It's famously they use Mayo. And it also occurred to me, Paul. Yeah, go on. It occurred to me.
It's very much accepted now in England to put mayonnaise onto chips. I've always liked mayo on chips. I know they catch up boy. Yeah.
But it wasn't accepted. It wasn't in chip shops. No, it wasn't. It wasn't the done thing back in the day.
That's what I'm saying. OK, you agree, though. It was quite unorthodox to be a man. Yeah, very much not now.
But it is obvious. It's obvious. It's just. It's just.
It's just. It's just. It's just. It's just.
It's just. It's just. It's just. It's just.
It's just. It's just. It's just. It has to.
It has to. It has to. It's great. Mayonnaise, one of the best sources ever invented.
It is. It is. Now they have a whole very rich source culture in Belgium, which isn't known about internationally. And he has picked a lot of very common chip sources.
Yes. For us to taste here. We're going to go quickly through them now, aren't we? Especially when chips are bought in the equivalent of chip shops.
These chips are called Frit Cots. Frit Cots. They're a lot of sources available. And they an integral part of the Belgian lexicon.
He says so. Thank you for picking this up too much. There's all sources commonly available. Yeah, we got like what?
Fifteen of them from them. And we've got eight here today to try. Eight of the most interesting sources. There are some disclaimers that Marcus has put.
Has he? They should be kept refrigerated after opening. Now we should mention Paul. A lot of these are just a few months after their best before.
But they all remain sealed. And Paul's got the shits tomorrow, everyone. And they have been kept in a cool dry place in the House of Pickles. That means nothing.
Because the humidity in the House of Pickles is always just below sweat mark. They've been in the shade, at least. That's not so much. Whatever shut your mouth.
Your balls are in the shade a lot. And yet they are hot, sweaty, moist areas of the world. What, my balls? And then...
You can see your balls open like bats fly out and stuff. Yeah, all the time. Adventure runs out holding a gold nytle. Oh, it's time Paul.
Good stuff, Paul. Good comedy content. Paul. I've got bat balls.
Bat balls. Sometimes I just pull out my pink pancake. Good job off a roof. And I glide on my big pancake wing.
Charming. They would source from local supermarkets. He would have preferred them to have been all from one brand. No, dear.
That proves that Marcus thinks about this. Because different brands will be different. Very much like Ketchup is in the UK. Because we tasted Daddy's, we've done a taste test there.
Yeah, we did. Awful Daddy's. It's too sweet. And the brown, it didn't work either.
That's true. And he didn't provide mayonnaise because there wouldn't be much difference. Yeah. And also, for fairness sake, we did take out a lot of the more familiar sources from this.
Yeah. There were a lot of sources. We've whittled it down. So a lot of sources here.
Source prize. Source prize. One of these is warning for Paul here. Got a fish in it.
One of these is the Bansai by the William, which is the actual the most upmarket one. And that's the one in the jar out of all these and squeezy bottles, but this one's a jar. Possible traces of crustaceans and fish. So you should avoid.
Probably you probably wouldn't have a problem. No, but let's play it safe. I don't want to have a allergic reaction and the shits at the same time. OK, so talk over me again.
Go on. Take nothing. Do you want to say it again? No, it's fine because obviously what I'm not saying.
What I have to say wasn't important. Paul. I'm sorry, man. Why do my own business?
I have a little pot of tea. Come on, man. Sorry, Paul. OK, so we should.
We're going to taste eight of these fuckers and we'll... He's done a little description, so but when we taste them, we'll go with the description. Yeah, we'll go with the description. OK, so what we need to do now, Paul, I've bought some McCain microwave chips and they're coming for packs.
Shall we do two of those? Yes, we can do two of those. That should be enough, right? And then we're going to have hot chips because this is what this is about.
Frick-caught. Frick-caught. Frick-caught. Frick-caught.
Frick-caught culture comes to cheap-show. It does. Frick-caught culture comes to cheap-show. We're back from the kitchen.
We've got chips. We've got chips. OK, now we're going to start off. Marcus has been very thorough in the breakdown of these.
He's actually grouped them by brand. You said muckus, by the way, not Marcus. I'm just going to correct you. Marcus.
Not muckus. So go on. Yes, go by what he says. This is brand one, a divorce and lemons.
Oh. Established in 1886 called Devos Lemons in Collins, Parliament, Parliament. Right. And it's a mentoring brand.
Where's that one? Show me that one. There are two, the A.L.A.O.L.E. which we know.
We're going to take that. But this one did make me think. The American American. We're going to go first.
A spicy sauce based on tomato, onions, bell peppers and spices. No, I'm going to go into that in British chips. No, no, no, I can think of. I like that.
Let's give it a go. He's just picking the right sauce now. We're going to squirt it onto a plate a little bit. American.
American. OK. There's going to be a bit of plastic foil on that. Yeah, get this off.
We've got a microwave chips. We've both made sure those have been prepared to the specification. And there goes Riley. He wants out now.
He's going to get the quarter of these. Oh my God. OK. Right Riley, I'll let you out then.
You've got cat trouble everybody. Oh, there's an odor. Donker chip and see what we think of this. And they're OK by Devos and Lemons.
Devos Lemons. Devos Lemons. Oh, it's a big splodge. A little stuff of that.
Oh, well, it just smells like spicy ketchup. That's you. That smells a spicy ketchup. I'll give you my verdict.
All right. Yeah. It's tomato-y. There's a certain spice in there.
How are the chips turned out? They're fine. They're McCain's microwave chips. They're hot and they're wobbly.
They're not crisp, but they still will do. You know. You're all dippy. Tomato-y, not much else.
There's not wood going on there, but it's nice. It's not a burger from the enough. That'll go nice with some lettuce. Oh, yeah.
No, it's tasty. Not a lot going on. You're right, but it's not ketchup. It's definitely not ketchup, though.
It's not hot. It doesn't have a heat level on it. It's quite nice. It's quite, you know what it's like.
It's like a sort of a slight label on it. There's a little bit of spice, but there's a lot of tomato-y sweetness. And there's sort of like oregano. You know, but that's downplaying it.
There's a Herby pepper, I think. That's that element coming through, I think. It's very nice. My personal opinion.
But you know what? Actually, quite nice. Let's just buy and a rise this up or down with the film. That's not fair enough.
That's a nice sauce. It's a nice sauce with chips. We're still on Devos on Lemons. And this is a sauce too.
And a Louise and a Loose. A spicy sauce based on tomato mustard and spices. It's probably hard to him. What's different?
The American was tomato onions and bell peppers and spices. And this is tomato and mustard. This is going to have more of a kick. We'd hope so.
And all of these so far based on different parts of the world. And and Louise's part of the world. So it's America and everybody. They're around the world.
And these are classics, D&L classics. And here we go. They've got steak and chips on it. What is the other one?
Hey, how pretty soon have you? Oh, there you go, and some chips. You want the chips to get cold, though? No, no, we're racing through them as quickly as we can, and we have got eight to get through.
This is the area of the Andaloos coming out. Oh, a big gush of that on the plate. This is much lighter in colour. This is a real baby diap It's got definitely got curry.
I'm not getting the mustard. I'm getting the curry. Oh, that's a good one for me. It has to go with some particular, like the steak, I think, would work nicely.
It's a curry, isn't it? And a sweetness, and like you say, a sort of creaminess. A mayo-naz-y creaminess. It's not like a chip shop curry, no.
It's more like a calmer. Yes, almost like a calmer. Yes, it is. Okay, that's a thumbs up for me as well.
That's a couple of minutes. That's very good. Very unusual, but very good. Okay, and now we go and we move on.
Move on to the third. I have to say, there is another source that we decided not to taste. The black pepper, because that's something. We don't need it.
We don't need it. We're just looking for the unusual ones now. Also, D&L, Brazil. This is a delicious source.
So Marcus is into this one, and it has a hint of pineapple, Paul. That's interesting. Does it have a hint because that's part of the ingredients? Is it a side effect of the combination of flavors in there already?
Well, he has printed out the ingredients. Is there a pineapple note in the ingredients? Just pure lemon juice. No.
Well, maybe that's the pineapple note. Oh, no, I'm looking at the burger. Sorry. Oh, wanger.
No, it doesn't seem to be any pineapple pure. Oh, pineapple puree. Third, okay. This is likely to be my first fan's down, because I'm not into, as we know, a pineapple.
A lot of fruits with meat. And the illustration shows them a chicken skewer with a bit of pineapple. There we go. It's the serving suggestion.
Hough happening. Oh, no. I'm going to have a hough happening myself. That's not like paint.
It does. Are you getting paint? Yeah. That smells like an animal paint.
Yeah. I don't know. Well, we'll get to find out. That'll do.
It's just the yellowest of the source of so far. They've been tapping. Very much yellow. They've all got a similar mayonnaise consistency, I'd say.
Mm. Brazil, everyone. It's fine. There's a sweet in there.
It's not because there is ketchup in there, which is because it's got the same similar kind of fruity profile. There's just not a lot of nuance happening there. It feels like one note. It's weak as well.
Yeah. The other thing is it lingers on the palate. It's a thumbs down for me. It's a bit of a milk-toed sauce, isn't it?