Oh, do you know what they call me? Oh, what they call you? Jerry Hatrick. Oh, Jerry Hatrick.
Oh, wow. Because I used to school. My name's actually Jerry Smith, but I used to school three goals per game. Oh, back in day.
Back in day. Back in day. Jerry Hatrick, but now. I'm a Jerry Hatrick.
Oh, you've changed. No, Jerry, I mean, I'm old. Yeah, but you used to be good for football. I'm still good for football.
You know, good for not now. I'm still good for football. I'm just not good for not winning myself a bit. Well, you know, my name.
And we've got to tell them then what's your name? My name is Ozzie. Oh, Parosis. Ozzie, yeah, I've heard of you.
Ozzie, why do you think it's an nickname? Oh, you're a name. No, it's the birth name of Ozzie. You've come along line of Ozzie's.
Yeah, German. Oh, yeah, German family. Anyway, oh, I've got to go. I've got to go.
My nurse is coming. I've got to go because I've got to meet my mate. You know, D, my mate is a lady. D, mention.
Oh, yeah, no, why can't I go out too much? D, Miss D, mention. Because I've got my friend coming up round in a minute to check on me. Ozzie, path wash.
Authoritis. Authoritis is coming up. Stop this. Oh, I'm joining this.
This is the best thing we've ever done. Hello, I'm the cheap show. Let's just start the credits. All right, go on.
Cheap show to my mother. Cheap show's back. Tell her friend. I don't have the rest of it.
So where you were entering, Paul? Where am I entering? Danger's down. What are he doing?
He has to do his little trap. I have to do a little bit. He always has to adjust my mic at the start of a recording session. I do.
Like a familiar little tick. Like Mommy wiping Google from Baby Mouth. No, mouth. No, because he spat up his dinner.
Have you ever seen like a parent suck the snot out of their child's nose? Oh, fuck it. I'm having a cool coffee. It happens.
I've seen it just because they haven't got a cloth on. Yeah, you know what? God's making me. Do you know what?
Do you know what Lee Harvey Oswald did to his wife? She produced too much breast milk. And so he would suck it off their titties and drink it. Yeah.
And that's the worst thing he ever did that, man. Welcome to Cheap Show, the Economy Podcast, where my good self-pore Karen and my esteemed colleague. You lie so than hello, everybody. We go through the charity shops, bargain bins, pound lands.
Oh, everywhere. Cheap and cheerful to bring you the treasure we find amongst the trash. And this week, it's just more shit in it. Well, I mean, I think you're more boring, repetitive shit from the two hacks who just press record and then go chisels.
Now, you know they go quaffle. Or they go chod. You haven't said quaffle ever. I'm going to say it more often from now on.
It's an excellent one. I've just been quaffled off. Oh, I've spilt quaffle alone. I am drenched in quaffle.
You're right. That's right. It's a good one, quaffle. Yeah.
Oh, put that in the pan, see it. Anyway, hello. Hello. You.
You're right. I really grimed out. Yeah, it's a shame. It's been a year.
But what I don't understand is, why is it the most depressing day of the year is next year is in January. Yeah. Always find this part time of year when the weather changes in the autumn, beginning of winter. But some people find it romantic in that the leaves fall off the trees.
And it's chillier. And it's kind of frost that unites us all in the green. Frost that unites us all. You know, we'll walk down the street and go, oh, yes.
Oh, it's cold in it. And then, you know, there's Christmas look forward to. So it's kind of a romanticized thing. Whereas January is, oh, well, that's all over now.
Here's more fucking shit and the weather's awful. Yes, I see. I take your point. Christmas will be better if we actually had it in the alleged time Jesus was born in June.
Because then at least you get Christmas, where he knew years, where he, oh, no, you could just say New Year's, sorry, for December 31st. And that's something to do then. And then he's got Christmas out the way. Oh, this is still nice weather.
Yeah. I don't think Jesus gives a shit if it's no source or not for his birthday. No way he was. Exactly.
So what was he going to talk about Christmas being snowy? I couldn't speak with the mind of God, Paul. Do they know it's Christmas time at all? I was going to sing that.
I thought when I was on the train today, I thought, I hate that song. It sucks. Ask. I'm going to give it to you.
Michael Jackson or Quincy Jones wrote it off something. Something like that. No, they not. What was the name of that song?
In this segment of the podcast, Paul is about to confuse we have the world by USA for Africa for Heel the World by Michael Jackson. As Paul is often quick to correct your life and his incorrect information, it's only fear Paul is corrected also in this moment of confusion. Thank you, kindly. Feed the world.
I'm sure to feed the world. Because band-aids do they know it's Christmas. But then in the background they go, feed the world. Let them know it's Christmas time.
And also, looking back on it, if you play one again, did they all just lose? Last Christmas, I gave you my heart. I told you I was in the West End. I was in the West End.
Actually, I'm spoiling the Christmas the very next day. You gave it away. You got it all wrong for Christmas. I did.
I did. I did. I did. I did.
I did. I did. I did. I did.
I did. I did. I did. I did.
I did. I did. I did. I did.
All of you are fusmathoneourquafoonnobknobknob. Nice little deal, listen. As you are probably aware of that, we have no content for this week's episode. Wow, wow, we really don't know.
We do, we don't have any salt, Mille, yes. That's an insult to source. Sauces, always content. A, yes, source is literal content.
Of course. And you know what else it is? Condiment. A, false whatever.
A fucking condiment. I wasn't it. You didn't really fuckin' add them. I thought this was in the episode and I thought this was a night courty thing or sometty.
Which is quite contentious. We're about to put that out into the fus... Did we do have a seasoning versus condiment argument? because we also did the crack book episode for our $10 or more supporters and that one's just you and me and the kitchen do My friends when impressions I've been that one as well But either way there was this whole how dare you poor you fucking idiot how dare you suggest salt is a condiment And you're really quite mean to me.
Oh, sorry And then I looked it up and of course it is a condiment to rag and tow rag is wrong I had to put a correction in the episode itself I actually dropped in a correction for the Oxford English Which is definition of the term tow rag and its origins there in so at least we do our best to make sure you're informed on this fucking podcast Even if what we do say is largely dog shit Well nonsense nonsense seems to have a kind of wisdom behind it I kind of perceive nonsense and kind of you know an understanding of the loose and abstract We're just dog shit saying Quaffle Quaffle's got a whimsical Yeah, so dog shit dog shit like I said oh Yeah, fuck fuck you. No my knobs got cheese on well That's just what you would say to your doctor You eventually go my knobs got two inches of cheese on oh well. Oh, why didn't you come sooner? I would have but we need the cheese That's a variation on that joke.
We need to fill a delphia Doctor doctor. I think I'm a chicken my wife thinks she's a chicken right. Why didn't you tell me sooner? I would have we need the eggs or something like that?
Oh So here's my version final version doctor. Yes. I've got cheese on my knob It's too much is thick and it smells of egg and fish and cheese well you should have come sooner Oh, I would have but we need to spread it on toast and eat it. Yeah, great.
That's the best version of that joke That's the best one no cheese on my nose Oh We got sources we do the sources later You found it you've your mind found the link between the cheese and cheese Before probably that feels classic you come up to classic things I'm on fire to the name of cheese Yeah Some people do daily podcast and it's also Talk about you know cheese then no So well, right listen look we have got a little package of good either go through any light has got sources So let's not looking about and talking shit and offering no real content to a listener and get into it So you like your sources I do love my sources Paul and if you just a excuse me second I need to get into character for the serious segment all right I'm just gonna put a little sound effect in here to break up the second Could it be so I could be so space? You know what I don't know I've got a source of a square tea bottle for you I'm gonna look for this week's episode I just realized we have like shaky money pot and Chris bags and dice rolling for certain segments But we don't have a kind of Sound effect for like a squeezy boss. Yeah That kind of sound we need that kind of sound but you could put there better you could read it Did you know some Foley artists? Yeah, they use their mouth a lot to actually make noises.
Yeah You saw him the other way David did you saw him the other way? I Use his mouth a lot on me that day as well. I said treat me like a scene from an action film in a bog Fucking go without me. Who's this your boyfriend?
I know you guys are just a guy who loves you works in thought Foley sounds is your quaffa l'exper is a microphone down by my groin It gets me old wanger out gives me a quaffle off all right, but let's do sources fuck sake Hello everybody, I'm Eli Silverman I Welcome to another source report I bring you source reports reports of sources and source talking points Paul is gonna Support me through this with his genuine interest in the world condiment sources sprinkles Jams sweet sources. I'm gonna do my best. Do you best right? So we see what we got here Yes, now we'll start with the pots and then go to the pot magic's gone from this look quite quickly It's not the part to go to the bottles.
Yeah, do you have any updates on source in general abroad and use Bulletin before we get down to the broad source report a broad source report. Yes. No, no I did watch a video about the history of Worcester sources was the type sources Yeah, there's a myth around the creation big hairy myth of Worcester source Lee and parents is the big brand and basically They try to say they invented it, but they there were lots of sort around yeah, there was one called readings Oh, yeah, bath source. Yeah, I make bath source all the time Right before I get out to I'm not like sitting there in a kind of me so Paul soup and also you got head as an drellish I've got this is relish My back you can eat Parents even though you've got a slight energy to fish because it has a little and chovie extra yeah I've often found I don't seem to have a problem with what's a little bit like cheese and toast Yeah, there's a tiny amount isn't it I think often use it in general anyway, really it's lovely on cheese on toast.
Oh, I love handos Yeah, anyway interesting. I like I'm job. Basically nothing fuck me. You don't be basically go static man They was this thing where they had go I'm doing it going down and going sad now Gonna do sad there was one of those relishes not Henderson's but another one which is very similar and they had a thick version and a Watery version right and I'm not saying nothing new and then basically what this video is saying It's a thick version is what we would call brown sauce.
Oh, yeah, yeah, if you think about it's very similar It's a very thick sauce though. It's like a like a thick version of a Worcestersauce in terms of the flavor type thing. It's fruity It's umami, you know I don't agree anyway last time we had a source report port I can't remember if it was on the main show or one of our many spin-off content farms We have yeah, we might have a cheap shot or two with some sources in but we did taste if you remember KFC's BBQ their standard BBQ. It was fucking terrible.
Yes, it was really terrible watery boring watery no taste just sweet So we got I've got two of KFC's premium sources. These are basically the only thing KFC has going for it anymore Since I pop eyes has come over. They're just better basically and even even like the chicken royale from Burger King Right when I'm getting a train somewhere I can chicken royale, you know, yeah grab one of those right cheesy cheesy It's a cheesy chicken royale, so I just think whenever you get a KFC is disappointing basically quick It goes to me because I keep zoning out keep looking at the life anyway They've made a little square chicken the big story in KFC has been this source that I have my hand look the spicy supercharger mayo spicy Supercharger mayo handwriting. I just as Colonel I think this is good.
I think this is good. So let's start with this. All right I think this is better than any food item on their menu basically. What we're getting on the news.
Well, it's honestly It's very mayo forward. It's got a nice. It's got a nice kick little bit of tingle to it But I honestly smells one thing tastes another I'm gonna go see what you think I think it's got a lovely balance of all of the flavors the sweet the umami very orange There's a sort of vinegary kick as well. Yeah, all right.
Well, I'm gonna go find out for myself Oh, yeah, the smell is very mayo forward. Well, I can see why you like that it has to me got a someone just farted in my mouth Sensation there was an element of both to it Doesn't ruin it but it's there is sweeter than I remember just off the spoon, but it's got nice eat It's actually what I mean the heat's immediate, but not not too sharp too sharply hot. It's just a nice sort of warmth at the end Yeah, very sweet though, isn't it? Well, here's the thing I don't even play about that if you didn't have the heater back it up but it does so I'm left with more heat than sweet in my Mouth.
Yeah, so you change your mind as that kind of went down, right? As I say the only thing I have a gazep is that's like both no in there Which I don't know what it is but feels like it kind of like what's that thing they use for bacon when it comes to like fake flavors and stuff? It's you know, I mean it's like it's even bacon flavor or to this flavor because they're very similar, you know to flavor It's a shake shake you put on it. Kyan's no Kyan.
What is it? Bacon shake? Tell me what I'm thinking about now shaking bacon flakes What's that paprika? Yes, it's always like a paprika note in there.
What kind of gives it a little farty But no paprika is just smoked chili pepper. Yeah, okay, right? But next would you say that was better than their there's their barbecue sauce I don't like barbecue sauce much anyway, so I'll go with that anyway That would be nice on chips or splashed in the middle of a burger basically is the best thing about that whole that whole franchise at the moment And now for our second and final KFC source report of the day Hey, mate, I'm fast food Freddy You want the wall to see if you go down to her old Marley's on the ice leaves They do fucking chicken or who let the smallies don't go to Marley's the guy there who runs it a little bit dodge But he does a fucking good chef and burger eat those, you know what I fucking heard don't you dare I'm the character your Eli All the I just ends now. Oh fucking it wasn't very good anyway I'm not fast food I see all the fast food rest on you should fucking go to okay, so choose my lease Tony open the Christmas Eve That's the joke there.
Yeah, I was gonna say that's why I was gonna say I was gonna say you can't do it in that voice I heard that this is the good business. I'll allow allow allow allow listen You can't have not listening you got headphones on you can hear me anyway, what what's next one may I love garlic buttermilk may I Garlic buttermilk, oh, and this is KFC as well. What you have that with your chicken. Oh, I get chips I like to dip a chip in it.
You know me Oh when things get tough dip a chip in it now. I just feel like KFC needs to up their food, but they've sourced it They need to have more sources. I'm all for sauce. Oh, it looks quite thick.
Yeah, it's a dollar It's nice and thick. Oh, it's not it. Oh, I don't know taste a little bit just a little bit No, you're not you're not that into garlic. This is the garlic always we will be doing these taste test It's just also spooning fucking mayo into our gods.
I like it It's just not for me again. I'm getting quite a salad cream. It's the sweetness is very salad creamy I quite like it though That was like watery and thin and not like literally like like flavor wise. It felt quite thin just like bad bad milk There's a milk bad milk in the fridge that kind of thing, you know, I don't know what to say I like long-lived milk.
Could you taste a sort of kamok almost like a slightly curdled thing? Felt curdled. Yeah, I thought that was all right. I think I went nice.
You are wrong both are better than their standard I like the first one more most. Yes, that is Outstanding sources Mate you're gonna get more bought. Oh, I'm sorry. You keep ragging this out and it's not tracking out I'm just like line them all up.
Watch watch watch watch watch watch nice not nice good. You'll be nice No, I think you're wasting your own time here by interrupting me. Okay, so just sit back now McDonald's have had recently their world heist menu Oh, yeah, we only included one new limited edition source and I have that source with me today Paul And what is that garlic soy now? You couldn't order this separately What would you usually have it with them had to get it with the Japanese black pepper nuggets, which we're pretty good I have to say all right.
Let's get into it then come on love, okay Here we go now. I went to the one in Harrow and the lady there was kind of to actually give me just gave me a couple of these No, what we in with her this is again a garlic one But the comparison to the garlic buttermilk that we just had see what you think but it's not have a smell first well It's more yellowy But it says That's got a real cheesy soy. It's a soy garlic soy. You'd expect it maybe to be black or something with a soy sauce It was gonna be done.
Yeah, kind of barbecue sauce brown, but they've gone for more a mayo It's a slightly tan mayo basically what you get it's kind of weirdly lemony. There's a tartness a soundness then ah Don't make fuck me. I hate this segment Sorry, it's just always like this It's fine. It's like a metallic on the ting the tongue it's almost a stale garlic Lemony citrusy kind of note to it as well I think it is like this that and then there's garlic on the knees Yeah, and it's thin.
It's a weird source. Isn't it actually I don't know? It works with the nugs it works with the nugs but by itself I'm changing my mind on that It feels like the it hasn't got the amplitude. It's not sort of firm.
It's not rounded And then the wrong bush then It's like the nowhere wants to be where wants to go it wants to be with a strong good party and no one's taking it home No one's taking home for source, and it's going out the back and it's looking at the Now, now, now, now, I'm looking at a cat. That's probably your neighbor's cat. And then someone calls his name, and he hears it, but he willfully ignores it. Now, no, wait, we'll go do a break before we go into more sauce.
We've got three of the three. Mine was the first one, the hopschats. I have to agree, actually. I thought that I liked the garlic soy.
I like it with the nugs, but not by itself like that. I mean, we're judging these on fairly because we can't enjoy them on their own, without something as a prop it up. But, yeah, no, out of those three, the spicy superchargers, they're best in KFC does, basically. And that's why they're trying to put it on everything.
Yeah. They're spicy fucking this and that. Right, that's it. No, I'm going to put a break in now.
I'm done. We'll cut a break and then we'll come back to the next sauce. I'm fine, but I need a mental breather. I can't.
Just keep all of it. Christ. Come on. Now, one last.
We've got three sauces to go. Thank you for listening to Sorester. You know what, mate? Here on the cheap tripod, we don't have three more sauces to go.
Don't we? We may have four. Ooh. So speed these off.
Well, we've got a secret sauce. I've got a secret sauce. I've got a special surprise sauce. I don't know it because I've got some secret sauce.
And I've got some secret sauce. Oh, it's all for you. I've spodged it all over. Oh, I've spodged it.
And splosh it. Now, you were with me when we saw these the other day. And they were very reasonably surprised in Morrison's. Morrison's, yeah.
These are meat lusks. So these are meat... If a pop-up segment was like, there's all these fucking weird sauces and shit by this weird brand and whatnot. Yes, but they also had, in a similar bottle, some yo branded, yo sushi.
Oh, that's right. Yeah, yeah, yeah. So there's a few, but we bought two because there was a deal on. These are both...
The other one was like, what was it? Beer, barbecue or something? Yes. Boozy, barbecue.
There was one more, I think, and there's these are meat lustes. These are brand, yeah. So these are definitely for barbecue. I like these...
What do you call it? Restaurant sauce dispensers. Oh, squeezy, squeezy, squeezy. They've got squeezy with a twist top and also a little cap on a little...
Well, like you would in a restaurant. In a barbeque. In a Moroccan diner. Yeah, in a side.
Yeah, catch up in your muslin. In your muslin. In your putt them in the tubes. In you go, bap, out the ditties.
Yeah, that's right. And... Oh, you're still, I've not opened them since we got them. No, you're still.
So you're opening the first one, which is a dark, almost... ..and chili sauces are more vegetable. Thank you. It's nearly nice giving a little heart to go into it.
You see what I mean? They go for more of a savoury green... Like, if you get an Indian green chili sauce, it's going to be quite tart and salty, as opposed to sweet. So I'm getting at it.
It's unusual. Yeah, yeah, yeah. It's unusual. I mean, like, yeah, I do know what you mean.
I've always known what you've meant to be like. OK, so... Oh, what's this? On the nose is happy.
It's a lot of garlic. I'm sorry there's garlic in all of these. It's all like this. Basically.
Apart from the supercharger, which was your favourite. Yeah, true. Yeah, true. It's like a Mexican sort of spice thing.
Yeah. Well, I don't think you need to take that off as a tote. Oh, OK. Well done.
What would you say? Grassi is grassy. It's the green. So I'm wondering how this will work with sweetness.
Oh, I've just looked a little bit off my finish. Oh, well, it's very sweet. I'll say that. No, I'll do it.
You get off. I'll do it. I don't like it when you take off. I just want to squirt a bit onto your spoon.
Yeah, but you look after yourself. OK, this is the meat last. Careful. Oh, it's having a fight coming out.
Isn't it coming out? No, it's too hard to go everywhere. It's not going to be a grip on it, but it's not just. Oh, there's another seal.
No, yeah, you've got twist. No, there's another seal on the bottom of the thing here. It's double seal. I didn't notice that.
Well, that's good. At least it'll be fresh. Now we're ready to squeeze. We're ready to squeeze some of this green gunk onto the spoon.
Right. Right. Here we go. Meat last.
What's the consistency like? A little runny. It's gelatinous, more than like thin. A little green with flexing.
Oh, oh, God. That's like sweet packs, though. Oh, my God. It's too sweet.
But you taste the paxo in that? Yeah. That's terrible. What is that?
That is so sweet. Green sweet chili sauce. It doesn't work. It's the grass note fighting against the sweetness.
And the sweetness is too high. No, I'm sorry. The best way to describe that is like a punchless sweet chili sauce with paxo in. I don't know.
It tastes like paxo. Like a gravy sauce. No, the stuff you bought a chicken. The stuff you bought a chicken.
Yes. That's a herby, sort of the herby note. Yeah. That's oregano, sort of herby note.
Paul, what we got next? Well, this is another meat loss. Now, the first one that was the worst sauce so far. It actually makes me glad we didn't get the barbecue sauce on because I think that might have been lognon.
You know, you like red sweet chili, Thai sweet chili sauce, but that has a sort of stickiness to it. You know what I mean? In terms of the texture that works better. You use it more like a kind of exotic ketchup than anything else.
Right? I think you meant to do that with the same. That's a meat sauce. I did not like.
They work quite reasonably priced these though, as I remember, weren't they? But under a quidditch. I know, I think it was like two for two fifty or something. Or three quidditch.
They weren't egregious. It definitely wasn't three quidditch. Right, I'm gone. This is the buffalo.
Well, this just smells a little bit more promising because it's got that sharpness. The buffalo. Right. What does this say?
Buffalo for wings. It's got chummy copy. As it, yeah, because it says this is no real buffalo fruit. Yeah, go fuck yourself.
Go for you. Let's taste it. Borrowed. Same consistency as the last.
The halfway house between gelatinous and thin. I'm going to have a sniff with a lid off. Right, orange, not unlike Alamo. I like buffalo sauce because I like that, that extreme vinegary, like a tangerine kind of orange.
Oh, that smells better. You're right. Oh, that's got a new marmy. It's got a nice new marmy on it.
What do you think of the taste? It's much better than the other one. It's got a little bit of a heat. I wouldn't say it's fiery.
No. It is still too sweet. It's it. Look, it's middle of the line kind of muck.
It's not too awful and it's not a great agent like you. Sail. Does that have like a moldy quality? Yes, stale, but better than the kind I consider.
Those are both very poor. Now, I could have like made you swallow a load of my common nettles and that would have been a more pleasant taste than some of you. Common nettles. Yeah, like a bowl of common nettles.
Oh, yeah. I went down the old common nettles. I'll have a pint of Quaffle, please. Quaffles best.
Quaffles best. Quaffle, me Quaffle then. I have to wring out my fanny. Oh, wait.
I'm not going to wear a lot. I'll get the gusset beer out. Now are the pourners of those meat last sauces making you reconsider the first three sauces we had poor? They've been embarrassing much better.
Oh, mate. Second to last sauce. Second to last sauce. It's just all wobbly mess in mouth.
Shri Ratcher. We've covered Shri Ratcher before. We have common natcha. Like Shri Ratcher.
I find it interesting in terms of the trends in sauces because this is Lingam's chili sauce. You get this for this go back to years. Yes, I'm going to perform some kind of Lingam on this. No, that will do what I was thinking.
I'm going to perform every time I'm on the side of myself to look at myself. I lost to doing what we do. I'm going, what's all this? I'm kind of Lingam.
Can I Lingam? Can I Lingam? Can I? Can I Lingam?
Can I Lingam, can I Lingam? Come on, come. Back on my Lingam. That's just me, back on my make.
And it is interesting. So Shri Ratcher has been a huge success worldwide and has been a huge success worldwide. It occurred to me after tasting this, after tasting this. I have tasted this one.
The Lingam's cheesy Shri Russia version. It did occur to me. I think I understand why Shri Ratcher has been so straightforward. has been hugely popular in recent years, Paul.
Do you want to hear my little insight? Yeah, go on quick, because honestly, we are now dangerously in the Paul checks out zone. It's because. And I'm saying that is also maybe reflective of our listenership as well, so consider them.
What? They're in the... Check out on Paul. Check out the sit-out on this segment.
It's like, so long, download the episode and they go, oh, what's in this week? Oh, yeah. Oh, yeah. Oh, source report.
Oh, for fuck's sake. I have to take... No, I have to take one moment to remind you. Source report is a foundational segment of this podcast, and it's one of the fan favorites, firm fan favorites.
You're trying to do this every time you don't support the sources, you know, interest in the sources, this is going to lead to the breakdown of sources on this show. Oh, fucking dear. Don't fret me with the time. Listen, you're listening out there, and you love the source report, as I know, we all know you do, even Paul in his heart of hearts.
He knows. He knows in his heart of hearts everyone loves source. I thought it was some fucking great amount of shit on this podcast. I just have one small point to make about Soreacha's success.
Quick. It's not only a chili sauce, it's also a garlic sauce. And garlic adds umami. And it's because of the garliciness that makes it more accessible and more umami, and that's why it's had a huge success.
People don't mention the... They just call it chili sauce. And it's a lingam's chili sauce. Now, I say that, because this is spoon.
This is quite garlic. There's just spoon. This is garlic forward. This is quite garlic forward.
This sauce. I think this is quite nice. I've got it from supermarket weather. Linga's usually in a glass bottle, but this is a very...
I think pleasing. Yeah, no, and I squeeze the green and red Soreacha style bottle. It's visually recognizable as a Soreacha bottle. I think it's really good.
Mm. It's just... It's a little bit interesting flavor wise. Why?
What's the interest? Why? It's a little bit... The garlic's not...
I would say... The garlic is the least prominent thing about that flavor. I think it's got shot like chili notes, a sharp sparkle, catch your pea, some hard to eat citrus. You know, like a can of like...
Yeah, there's like a garlic gift. Yeah, almost like a passat. Take on it. Yes, but that's what it...
See, this keeps coming up every time you taste sriracha, and it's same as true aschards. You say, what's tamar tui? There's no tamar tui. Oh, don't you know this.
It doesn't mean we can't say. It lingers in our mind on the same flavor profile. Yes, you can say that. And I think it's una...
Wine, uh, this course should be pointless, but people say, oh, it's grassy. It takes a bite. It takes a bite. Take that.
Take that. Take that. Oh, I chili god don't know where your name is. Shut up.
Shut up. Plog, plug, plug, in my gob, in my tub. Plog, plug, drink it up, have a fight, do a clap. Jilly god and more like chili, yeast infection.
He liked it. He liked it, really. Did I repeat it? I did.
I did. I did. I did the slow clap. Another way you'd show the appreciation.
Is that the sauce support over? All I was doing is in it though. No, it's time for secret sauce. Extra sauce.
Extra sauce. The next segment altogether. I would like to say something about this lingams chili. It's nice.
It's nice. Why people say it's so much, it's because the garlic, the garlic is what is the secret thing that leads to the success of sriracha as a whole category. It's the secret sauce, the secret sauce. What's your favorite sauce of those all six billion?
Maybe the sriracha followed by the, uh, uh, super-judged mayo, and then the rest of it can get fucked. Yeah, I'd have to agree. I was looking forward to tasting the miso soy from McDonald's. To make Jesus Christ.
Paul, don't do that. That's, that's going to be the death of this podcast. When you lean into the fast, literally leaning away from it trying to let out, you're squeezing. I'll stop.
Well done. It wasn't as wet as usual, but oh, that is. Oh, man. Underwater, create submarine door.
That is my educated review of the sources today. I would just like to call out again the fast food giants for being lazy, because I saw this as new McDonald's chicken cheesy thing coming. Do you know how they made it cheesy? Lots of elastics in it, which is like taking an existing item that's already there, and then they put it together and they say it's something new.
It's like when McDonald's said the barbecue. Not like a madman. The barbecue. It's like a madman.
They were just their standard barbecue sauce. They put into a quarter pounder. And that's what they do with the supercharger's finger as well. Terrible wind.
Stop. I can't even start with my wind. Oh, anyway, that was a saucer ball. Wasn't it good?
No, because you undermined it. On the mind it. Oh, but you're listening and you love sources. Pucking let Paul know.
Let your representative know. He can't keep this up. They'll have to accept sources. Thank you for saying which one was your favorite though, Paul.
I did, because I did have a favorite. That's nice. I bet he started all go, rubble, rubble, rubble. We always need to get chips to take the sauce as well, because the naked sauce on a spoon is just...
We've got to stop it now. Paul, too. Paul. Oh, dear.
I'm a shit. You might shit yourself. Now, I don't know how much of this you're leaving in, Paul, but that was the most fart you've ever done on an episode. I might cut a load of those arches.
It's horrible. It's not good. One of yours and one of mine and I think. I only did one.
And you know what? I'm not going to leave your viewers listening to this particular episode. They get to that bit and they say, I'm out. I've checked out.
Then eight, we do apologize, but B. No. No. No, apologize for me.
No, I'll say overall the brand cheap show apologizes, but personally speaking, we don't care. Mate, are you going to be able to hold on for the rest of the recording? Please stop trying to push. Just leave it alone.
No, it's not. It'll never come all out. Oh. Quaffle.
Right. So we've got a box. Now, some of the stuff in this box might not be from this particular person, because over course of the last few weeks, there's been a mountain of shit building up in my hallway of PO Box stuff. Things that I've given for some of the live shows doesn't appreciate it.
No, it's not that. It's not that. It's just that sometimes I mix things up where I'm trying to arrange space. And I lose track of who said what with which.
So I apologize. Some of these boxes might have merged. No, no, no, I think this box might be emerged. The rest of it's been fine.
All right. I'm just saying. Well, if this box is emerged, then at least one other box is either depleted or merged itself. Well, no, it's been added to only some of us.
Some of the stuff was in the episode of the few weeks back when we went through the live show stuff. Yeah, I might tell you to. That's a sort of a bellies. No, but weirdly.
Why have we both started like, because we've random spoons of source. Right. We're 10 years older than when we started making this podcast. Anyway, it's a letter.
Tom P says this. Totally known as Trump comes squeegee. Wow. I was thinking about them the other day.
Anyway, they sent a box. Call to this letter. Hopefully everything in this box is from them. We'll find out.
Hello, chaps. Long time. No, froth. I send some shite as I've been on some journeys and cleared my house out.
Box contains a fail print of my furoster. Oh, I don't know what that is. Chris Wangle, one of those weird bubble things and some stuff as well. Enjoy your wee montage of the VR chat fluffy boy guys.
You inspired. I don't know what that means. I think what that image is on the back. Cool.
Is it really cool? Tom P look, it's a character. Yeah, I think it's a furry thing. Like a furry thing.
Like a wolfy character. Oh, that's really cool. Can I keep that? I put that on my wall.
I like that. I like the writing. Some piece. Yeah.
It's almost like a comic book from a bino or something in it. Yeah, that's really cool, actually. Anyway, at least I know that most of the stuff in here is from them. It's a funny boo.
Fluffy boy. Fluffy boy. Fluffy boy. Fluffy boy.
As it sound boy. How did you say they had a flap? A gooch hole. No, it was a word for it.
A special flap. Yeah. A yiffing flap. Yeah.