0:00

In the studio today, unbelievably

0:03

overdue,

0:05

the one, the only, Estherpovitski.

0:23

Wow. Now I know what it's like to perform

0:25

in an arena.

0:26

Thank you listen. Soon

0:28

enough you will be Isn't

0:31

it weird? Like now in comedy, like everyone

0:33

plays arenas.

0:34

First of all, not everyone.

0:36

Forty five people.

0:38

There's a higher amount.

0:40

When I was younger and doing comedy,

0:42

it was like, you know, Andrew dice Clay once

0:45

played Madison Square Garden. Now it's like the

0:48

dude I did New Faces with or

0:50

whatever. It's like he yeah, he does stadiums.

0:52

Now. I'm like, okay, it is strange.

0:55

It is strange. Things are changing, man.

0:57

They sure are, honey, And you're

0:59

at the forefront. I uh,

1:02

well, you're

1:04

at the forefront. You think Esther

1:09

very talented stand up comedian,

1:12

influencer.

1:13

No, that's

1:15

actually rude. And that wasn't attack

1:18

and I know it was. That's

1:22

okay?

1:25

Podcast or how many podcasts do you have,

1:28

believe not only one? Okay, because you've

1:30

had a variety. I've had four to five.

1:33

Listen you you were okay.

1:35

The pandemic happened. I turned into a

1:37

batshit shut in and Esther

1:40

became an influencer. I did not

1:43

choose your fighter. Okay,

1:46

no, but you were industrious,

1:49

you were you were productive in this time where

1:51

I was absolutely shut down. Not to compare

1:53

each other, well, you.

1:55

Had a child, which is so different,

1:57

and and I active

2:00

had no child, which is like you

2:02

actively.

2:03

It's like you have.

2:04

There's nothing to do

2:06

to distract you from dying

2:08

in the pandemic.

2:10

Did you just finish your tour?

2:12

I did a tour this whole past year,

2:14

like on and off, and then when I got pregnant, I had to

2:16

cancel some of the dates and reschedule them, so it

2:18

got extended. You think

2:21

that's what it sounded like, a whole tour.

2:24

Were you worried when you had to cancel some dates?

2:26

Yeah?

2:27

I was.

2:27

I was like so insecure, in stressed and felt

2:29

like I was the biggest piece

2:31

of shit.

2:32

In the world.

2:33

Yeah, and I'm like, no one cares and people reschedule

2:35

all the time.

2:36

I know, but sometimes people do. It's like such a weird

2:38

thing, Like I think because you're so reachable

2:40

with internet comments, It's like you when

2:42

you go the only person thinking about this is you,

2:44

and then it's like you have someone commenting no, I

2:47

am. I'm thinking about it

2:49

like they're like I drew from put Keepsie

2:51

or you know.

2:51

Whatever, like the people who flew in or drove.

2:53

I feel bad, but it's like I was just

2:56

way too sick to do it. And yeah,

2:59

and then I shot my movie and

3:01

which we women in film?

3:11

Esther's starring in a film? Did you write it?

3:13

I wrote it? I co wrote it amazing

3:15

friend who directed it. And I

3:18

was gonna say, we both have movies coming out, and we both

3:20

have birthdays around the corner.

3:21

Oh my gosh, so much

3:23

drama around my birthday.

3:26

And I feel like every year i've known you, I've been

3:28

like combined parties and.

3:30

You just this year I would do it. That's

3:33

how desperate I am. Not just kidding. No,

3:35

this year, I like was like, I'm just not gonna

3:37

plan anything. I'm just not gonna plan it.

3:39

Yeah, that's fine.

3:40

And then it's like just so silent. I'm

3:42

like, I think either nothing's

3:44

happening or Jordan is planning a surprise

3:47

party, but I think it's nothing.

3:48

Would you like a surprise. I have no surprise

3:50

policy in my life.

3:52

Really, I think I would like it if

3:54

it was Yeah, if it was well done.

3:57

It's like, what if you're not in the mood an autimy

4:00

listen.

4:00

If I was your wife, the

4:02

surprise party I would give.

4:04

You is Reformer

4:06

plates class.

4:07

You're in bed in your sweats at

4:09

like six, the doorbell

4:12

rings and

4:15

it's like five of your close girlfriends

4:18

in pj's m h. And

4:21

then the doorbell rings again. It's dinner that

4:23

was ordered for you from some like healthy

4:25

plays or something.

4:28

Healthy but still tastes good.

4:30

Yeah. Yeah, well most healthy stuff

4:32

in LA actually is pretty good. Yeah,

4:34

we should get into some of your top healthy

4:36

restaurant picks.

4:37

It's just food is such a sad category

4:40

for me now because of this freaking

4:42

baby that's taken over my body.

4:48

That's as close as I have to a violin. But

4:52

yeah, So wouldn't you be kind of psyched if the party

4:55

was and then I'm like I'm leaving you

4:57

have fun, like I'm going

4:59

to be back in the morning. Would that

5:01

be a fund surprise or would you be like kind of annoyed

5:03

your friends.

5:04

Were over right like that? I Okay,

5:06

here's the thing I've realized recently for myself,

5:08

there's two emotional states. I'm

5:10

gonna have to choose between at all times kind

5:13

of lonely or kind of annoyed. Yeah,

5:16

And so I think like lately, I've

5:18

been leaning more towards like, I'll just be lonely

5:20

tonight instead of like making plans.

5:23

So I don't, Oh, I get what you're getting

5:25

at here. It's like you're saying that you

5:27

have so many boundary issues

5:30

and like critical thoughts

5:32

about those in your life that it's easier just not

5:34

to hang out. Which I relate to, is

5:36

that.

5:38

Thank you?

5:39

I mean, I doubt it's healthy. No, I

5:42

doubt it's healthy, but I definitely relate

5:44

because what I'm realizing is that MY expectations

5:46

are way too high for people. And I always

5:49

think I know what everyone should do and

5:51

what the right thing for everyone to do

5:53

is. But I am trying

5:55

lately to remind myself that I

5:57

don't fucking have the answers. Why would I have

6:00

the answers? I don't do everything perfectly? Why

6:02

do I expect such a high level

6:05

of performance

6:07

from everyone in my life?

6:09

Right? For me? That comes

6:11

up a lot with like my and it's

6:13

so like I hate admitting to it, but it's

6:16

easier to admit to it when I talk about

6:18

my sister, like her dating her

6:20

ex like that. I

6:23

swear it ruined my life. I was so obsessed

6:25

and I was so angry at her that she was with this

6:27

person, And then I see me doing it with friends

6:29

too, Like that's where I get Or I'm

6:32

like, how can you not see that I'm telling you.

6:33

The right thing to do here? Right? So I have the

6:35

same shit, which it's like, you

6:38

have to let people learn

6:40

things at their own pace and come

6:42

to things at their own pace. Even my old therapist when I

6:44

was dating someone awful in New York and

6:48

she would just I'd be like it's over, Like our fights

6:50

were terrible, and she'd be like, I don't think this is over

6:52

yet. And I kind of thought that was

6:54

a cool response, because you

6:57

know when you're like it's over and your friends are like good fuck

7:00

or something like, she was like, I don't think this is

7:02

over, yeah, And it helped me go it probably isn't.

7:05

But she was also always like Chelsea, synthesize

7:08

into the same person. The things that

7:11

you're critical of and the things that you love. You

7:13

need to look at both together, you

7:15

know, because it's so easy to just this

7:17

were so bad and you rant about them, then you make up they're

7:19

amazing and d d DA, but actually everyone's

7:21

both and it comes down to like can

7:24

you handle their worst?

7:26

Is it worth their best?

7:28

You know this is hard, This

7:30

is hard, but yes, it's like and I

7:32

was just I saw TikTok today that people

7:34

were talking about out to TikTok that's our

7:36

sponsor. Thank

7:39

you China, we love you, we love you. It

7:43

was like it was talking about how if you're

7:46

which this is something I used to do. I'm very proudest

7:49

I don't do this anymore. But like, if you're ranting

7:51

about someone in your life, you

7:54

know what their negative qualities are and you

7:56

either need to like decide that you've

7:58

accepted them or or break

8:00

off that relationship, friendship, whatever, which

8:03

I think is like maybe a little related to this, But also

8:05

I think what we're talking about is more just like it's

8:07

hard to make plans with people because it's

8:10

just like, well.

8:10

Also, la, everyone is so narcissistic

8:13

and so flaky that it

8:15

does just become like it's not even

8:18

worth it, you know, with a lot of people.

8:20

And I do think also just like as you get older

8:22

and you have a family that

8:24

said I don't know, I'm not someone who

8:27

just has like three close friends. I usually have a

8:29

pretty wide network of friends, and there's some that

8:31

i just will like go on walks with,

8:33

but I'm not like that tight with, and then

8:35

some that are my closest

8:37

friends.

8:38

Does having a kid solve

8:41

these problems? Not any chance.

8:43

No, I mean it does in the sense that it takes up

8:45

a lot of your time. But for

8:47

me, like I had so much fun with my friends

8:50

in high school in particular,

8:52

but also college that

8:55

I do and I think I will forever yearn

8:57

for it, which is why I loved your clothing line

9:00

Sleepover by Esther, Yes

9:02

now defunct a now defunct,

9:05

but once it was there, it was great.

9:09

I mean it was a cool brand tied I and

9:11

it's called Sleepover, but I really was like

9:13

thinking about that recently, like what a great

9:15

name because it conjures this

9:18

feeling. I mean sleepovers were a mess though, because

9:20

you're underslept, you were putting your

9:22

finger in warm water, and like you

9:24

know, like there's sometimes that to me,

9:27

there was like a mean girl element to sleepovers

9:30

when we were younger. I feel like that I wasn't

9:32

crazy about, but just the feeling

9:34

of being with your friends and talking all night

9:36

long like I.

9:37

Did that recently meet you and Kate. It was

9:39

so fun, it really was. It stayed

9:41

up like I that is, I

9:43

feel like we need to tap back into

9:46

that.

9:46

I would love to, I mean, I really would, but I

9:48

don't think most of my friends who have

9:50

kids are just not down right.

9:52

I guess that's like nearly impossible.

9:54

And I think when you're an adult, like you just get

9:56

so into like your own bed, your

9:58

toothbrush, your routine,

10:01

your coffee. But I really

10:03

would be down I also

10:05

would like to do like more weekend trips and

10:07

things, but now I don't know. It's hard because

10:10

it's time away from your kid, but an overnight

10:12

would be fun.

10:13

I just heard this, like neurologist

10:15

or is that the right word?

10:16

I probably we had one on the

10:18

show, Dave Langer. Shout out to Dave

10:21

Langer. I think it's David, doctor David

10:23

Langer. I just cut

10:25

the doctor and called him Dave.

10:28

Give a nickname. But they

10:30

were saying that basically, like

10:32

weekend trips are more valuable

10:35

for your happiness than a long trip because

10:37

all of the like the highest peak of happiness

10:40

in a trip is like in the first twenty four

10:42

to forty eight hours.

10:43

So it's crazy who said this A neurologist.

10:46

But was it like an L magazine?

10:48

No, No, it was.

10:49

It was.

10:50

I think it was on the Diary of a CEO podcast,

10:53

which is good.

10:54

I don't even know what that is. It's so good.

10:56

Yeah. By the way, I don't endorse this

10:58

hat that I'm wearing. I was it was given to me.

11:00

I'm disappointed.

11:01

I just love the color. I haven't eaten at

11:03

this restaurant. No.

11:05

I was in New York for three months last year. My take

11:08

on Jack suayfrieda is that it's like solid,

11:10

it's a solid option.

11:12

Yeah, get a good you know what I mean from

11:15

what they sent. I wasn't hungry

11:17

because it was literally six o'clock in the morning my

11:19

time, you know. It was like you know, I was in New

11:21

York. It was probably five o'clock

11:23

or something. So they had a green sauce,

11:25

like you know that Mediterranean kind of green,

11:28

sort of tart, spicy sauce.

11:31

I forget what it's called. Not zog though, but

11:34

it's creamier.

11:35

I learned about from you.

11:36

I love zug. I'll go on

11:38

record. I love zoog. Okay,

11:43

Anyway, my

11:46

finger hovered over a variety of buttons

11:48

and I said, you know what, leave it at the ding for

11:50

a zoo. Anyway, I just

11:52

dipped peta bread in that green sauce, and that's

11:54

what I had. I think that was.

11:56

It is all restaurants. Is

11:58

ninety percent of what makes a restaurant good

12:00

sauce.

12:01

Let's get there, Let's go there. I might

12:03

want to take some calls on this. I

12:06

will say this. When I ordered food for delivery

12:08

and the sauce isn't in there, I feel I should get

12:10

a full refund.

12:11

I could not.

12:12

It is not the experience I signed

12:14

on for. If there's no Like, first of all,

12:16

John and Vinnie is one of the best, I

12:19

think a great restaurant.

12:21

Me too, But so many people are like, it's not that

12:23

good as aver. I'm like, no, it's my favorite.

12:25

Hold it's

12:27

over Did you say it's overrated?

12:30

Like there's a lot of John and Vinie's haters out there,

12:32

But I really, I am so validated

12:35

to hear you say this because I trust your taste and

12:37

I think it's like the best of the best.

12:39

It's so good and everything they touch.

12:41

Those guys, John Shook

12:44

shook.

12:44

Yeah, I think there are the mind's behind

12:46

cookbook.

12:47

Yeah. Now they own cookbook, they

12:50

bought it. Yeah. Anyway,

12:52

let's not get too deep into restaurant politics,

12:54

but I will say they have

12:56

a ranch there that is so divine and

12:59

it's a crust stip and

13:01

it also they have the best

13:03

wings, incredible wings.

13:05

What about kotcha pepe? Have you had

13:07

that there?

13:08

No?

13:08

You know, katcha pepe for me is often

13:11

a miss kind of bland

13:13

what I get from there? I like their

13:15

salad pizza. Have you had that?

13:17

No? I

13:19

would not want y.

13:21

That was a pregnancy craving of mine.

13:22

Really, I'm I'm like, immediately

13:25

that sounds like a no for me because I don't

13:27

like combining two separate joys.

13:29

Let me tell you it's a thin crust tomato

13:31

sauce and then this salad. My mouth is actually

13:34

watering. Do you

13:36

hear that? Okay, it's

13:39

a tangy ranch kind of

13:41

dressing on the salad.

13:43

You mix it up, shake it, and

13:45

then you pour it onto this thin

13:47

crust tomato. And the tomato

13:49

sauce is a little sweet. The salad is tangy, and you

13:52

fold it and bite it.

13:54

Oh mama, Mia de dish.

13:56

For someone not from the Midwest. You talk

13:58

about ranch like.

13:59

A lot, well only today. I

14:01

don't think I've ever mentioned ranch on the podcast

14:04

before. And let me tell you something. As

14:06

a kid, I did love like Hidden Valley

14:08

ranch or whatever on cucumbers, carrots,

14:11

mostly cucumbers, but I would do

14:14

it on a carrot. But this

14:17

John and Vinnie's ranch is in particular very

14:19

good.

14:20

Okay, I've never tried it. I would love to. I

14:22

tried to give up ranch, and so I haven't

14:24

been trying taking it on new ones.

14:25

But for you tried to give it up? Yeah,

14:30

what else are you trying to give up? Well, we

14:32

were just talking about ice cream, Like I truly

14:34

feel as an adult, there's no

14:36

excuse for eating ice cream.

14:38

That's your take. I mean I will eat it, don't

14:40

get me wrong, But I do feel like, what am

14:42

I a big fucking kid?

14:44

That is such a bizarre take for like

14:46

a literal food lover.

14:48

I know, but like going to get an ice

14:50

cream cone, it's like I have high cholesterol. I should

14:52

say that, Like, there's just no I'm

14:54

like Stanton, who cares? Oh my god,

14:57

I don't know why. I just don't want to get on a statin.

14:59

But this that's smart. I don't know the current

15:01

research.

15:02

Yeah right, No, I mean my dad's been on

15:04

it for decades. But damn,

15:07

so you're gonna do it.

15:08

No, my dad has hy cholesterol.

15:10

I don't know, don't.

15:12

I haven't checked lately.

15:13

You'll get pretty clean though you probably, at least

15:16

online you do. I don't know what you're behind closed

15:18

doors, Like,

15:20

I'm not gonna when I post food like I half

15:22

the time in cropping like three additional es

15:25

out of the phone. Yeah,

15:28

because I'm like, I don't need you to know all my

15:30

business. You know, I

15:34

don't even remember how we got on this. John and Vinnie's.

15:37

Oh yeah, you were saying that sauces

15:39

make the restaurant. You're so far

15:41

past that, I know. But what other places

15:43

have a sauce that you're going to make in order

15:46

just for that sauce?

15:47

I don't know. It's not coming to mind because

15:49

this.

15:49

Is a big issue with due.

15:52

Where I can't enjoy sauces

15:55

because they typically have like a

15:57

spice or you know, like a heavy

16:00

and so I'm struggling right now

16:03

my flavor tolerance. We're talking about ice cream.

16:06

You think there's no, that's

16:08

that's absurd. What desither you allowed?

16:10

I bet pie? You for

16:13

adults, love pie, that's for adults,

16:15

and you make pie. You actually taught me about

16:17

that Pillsbury though, right.

16:18

That's yes, that's like the go to and my my

16:21

grandma and everyone. That's like the big

16:23

secret that was revealed. They just use the Pillsbury

16:26

pre made crust.

16:27

I think I did.

16:28

It's amazing.

16:29

Yeah, it's it looks perfect. I

16:31

love well. It's hard for me to

16:33

articulate what I like in crust and frosting,

16:36

honestly, because it's

16:38

it's it's like a politician. It's so

16:41

textural that it's hard to

16:43

find the right words for its.

16:46

Yeah, Like I like it to be sort of like battery

16:49

buttery. There's one recipe

16:51

for pie crust not

16:54

dense and not ready, not

16:57

ready true. Okay. I hate these La

16:59

pie plays that are like very popular,

17:02

bready bready crust

17:04

with tons of eggsh oh okay.

17:07

I like my fork to fall into it and

17:09

it just breaks, Like I don't want to be like with

17:13

a side of my fork because

17:15

it's that fucking thick and bready and slacked.

17:18

O.

17:18

Pie is so good. Wait, what's

17:20

your favorite flavor?

17:22

Well, first of all, Curtistone's pie room.

17:25

Do you know that Curtistone has a pie room?

17:28

So it's very embarrassing. Actually, I

17:31

don't even know if I'm supposed to talk about this, but I will.

17:33

We'll cut it if i'm not. So I

17:35

did Curtis Stone's show, and

17:37

I don't know if at this we're recording

17:39

this in advance, so I don't know if this made it on or not. But

17:41

he goes your assistant

17:44

called my pie room and said Chelsea

17:47

would like a slice of every single

17:49

pie prior to deciding

17:52

if she's gonna buy a pie. And

17:55

I was like, what, I

17:57

did not tell him to do that. I said,

18:01

ask if they sell slices, because I want to

18:03

try them before I do it. But I just said ask if

18:05

they sell slices. I wasn't trying to get

18:08

freeze like sampler

18:10

plate anyway. I was just so

18:12

funny, like how mortifying it was that of course,

18:14

like he's gonna hear about this, that's so embarrassing.

18:17

Anyway, he

18:20

brought a bunch of pies for me to try,

18:22

and one of them that I thought was so amazing

18:25

was the salted caramel apple because

18:28

it was wow.

18:30

Because usually at the beginning of

18:32

that sentence, I wasn't with you because I need fruit in the

18:34

pie.

18:34

Me too. But then, wait, what was

18:36

misleading about salt? Oh? Salted caramel?

18:38

Yeah, it wasn't like a It wasn't overly

18:41

caramel, not like chunks of it like you'd

18:43

see it like TGI Fridays or some shit

18:45

like that. Not death by caramel

18:48

apple, you know, but

18:50

that I thought was delicious. I would order that.

18:53

I actually have a mier lemon cake at

18:55

home waiting for me that I ordered that

18:59

I order from waiting

19:01

for you. That's not right. I ordered it.

19:03

People talk about their dessert.

19:06

It's it's a person. I'm

19:08

personifying the lemon cake.

19:11

I actually recently had a similar embarrassing

19:14

dessert situation.

19:17

Uh.

19:17

I did, Like I played like the DC improv

19:20

last fall and David come with

19:22

me.

19:23

Wait, sorry, I hit the wrong one. I really wanted

19:25

to hit this.

19:27

Yeah, and I hadn't

19:29

played there like in four or five years

19:31

for whatever reason. But Dave is with

19:34

me, and it was the same waitress I

19:36

had four years ago. I'm like, oh my god, it's so good to

19:38

see you. Like she was so sweet, so hopeful. She's like, Okay,

19:40

now what do you want for dessert? She's like, last time you were

19:42

here, you asked for the Oreo Extreme Cake

19:45

pie. And you're like, and you

19:47

specifically said you wanted to take it back to

19:49

your room and eat it after by yourself.

19:51

I was like, You're

19:53

like, fuck off, dude,

19:56

Like you remember that you were with Dave when

19:58

she said that. You're like, take pull your

20:00

side say it. When I go to the

20:02

restroom, You're like, do you want to do secret

20:05

fucking binge eating still? Or

20:07

do you want to do something more demure with your.

20:09

Bow secret

20:12

binge eating still?

20:13

I used to love Wendy Williams because she talked

20:16

about secret eating, like sneak

20:18

eating. She used to like slim gems

20:20

and she would eat them at bathroom stalls and heat them

20:22

with lighters, so relatable,

20:25

like not the actual food item, but just

20:27

that energy of passion.

20:28

Toward Yeah, like where you go in the other room

20:30

for a second, can just like scarf

20:33

things.

20:33

Down for my tips.

20:35

I have to say, I just don't want to leave here today

20:37

without saying my favorite pie is strawberry

20:40

rubarb.

20:40

Oh I love love now.

20:45

I actually just I'm not making

20:47

this up. Emailed my assistant. Do

20:50

you notice that being my assistant is like working

20:52

at a restaurant? I

20:54

emailed him and I was like, can you find this

20:56

rhubarb from this farm? Because

20:59

I watched the thing? Actually, I DMed

21:01

him even less professional.

21:04

There's a.

21:07

You have, like a specific rhubarb farm that you're

21:09

you've taken.

21:10

Yeah, yeah, Should

21:12

I take the time to find it? Anyway? Probably not

21:15

so, So I messaged him, I'm like, can we get a hold

21:17

of this rubarb because I always feel like I missed rhubarb

21:19

season? Where do they sell it?

21:22

I agree with you, it's and I don't

21:24

know what is it. I feel like it's we're coming up on it's

21:26

like, yeah, oh my god, we should have a pie party

21:28

for our birthday. That would be so fun.

21:30

Also, you know what else, other niche ish

21:33

fruit I'm into, Like, that's suddenly

21:35

like the season of it.

21:36

Cherimoya, No, what even is

21:38

that? Okay, Cherimoya.

21:42

My mom actually went to Cherimoya Elementary,

21:45

which is right in this neighborhood. You

21:47

drive by it when you're going to the one oh one on

21:50

the right at that school. Yeah, okay, but

21:52

Cherimoya is this fruit. I don't know where

21:55

it's endemic to big word,

21:57

I don't know, but it's this kind

21:59

of greenish fruit and it's got

22:02

like, I don't

22:04

know how to describe it. It's like sort of an orb

22:06

but it has flat panels, little ones

22:08

all over it, and it's green. And

22:11

you open it and it's this smushy white fruit

22:13

with black seeds inside. Have you ever had one? No?

22:16

No, have you you taste it? So I

22:18

just bought one and tried it. Because we've been watching this guy

22:20

Fit Shorty on fucking Instagram who rejected

22:23

coming on my podcast, and my son

22:25

loves him to my son loves him,

22:27

and he's like Fit Shorty, Fit Shorty. But then

22:29

the guy was like, I'm too busy to do your

22:31

podcast. And then I look and he's just like shirtless,

22:34

sucking on tropical fruits, being like,

22:36

oh it's so sweet. I'm like, come on

22:38

my podcast, dude, you're clearly

22:40

not that busy. Now

22:42

he's doing these retreats all the time where

22:44

everyone's like doing sound baths and eating fruit.

22:46

I'm like, just take one hour to come on

22:48

my podcast. You're humiliating me. My

22:51

son loves this fucking fit shorty.

22:53

And now every time he's like, let's fit shorty,

22:55

a tear rolls down my cheek.

22:58

Wait, so, how was the cherumoya incredible?

23:01

Really incredible? Don't try it till after you

23:03

have the baby in case you're allergic or something. Can you

23:05

reveal where you got it? Is

23:07

that private? I just can't remember.

23:09

I think I ordered it from like Albertson's

23:12

or something.

23:12

Okay, your niche fruit is way more niche

23:15

than mine, because mine everyone's probably

23:17

heard of it. But cum

23:19

quats, oh my god, I have a tree that

23:22

is legendary.

23:23

I will give you bushels that's crazy.

23:26

Cum quats. What do you do with it?

23:27

Just eat them? Just throw them down.

23:29

They're so tart, tangy,

23:32

sweet like. And then also

23:34

it's an opportunity where you're getting to eat the whole

23:36

rind.

23:37

I know, but you know, I have to say, I'm fascinated

23:40

by this because I

23:43

love that. Actually we didn't even decide

23:45

a topic, but it's clearly food, clearly

23:49

food. So the thing about

23:51

the kumquat is

23:56

it's so sort of extreme. It

23:58

feels like surfing or something like. It just feels

24:00

like you're catching a massive wave and

24:02

you have to weather the water in your face,

24:04

like it's basically this bitter

24:07

bitter skin and then you crunch

24:09

through it and then it's like super super sweet

24:12

and I don't know sour too. So it's

24:14

like, now, see my mouth is watering

24:16

now in a bad way. Oh I think

24:18

my mouth might be probably watering

24:20

regardless. But the point being, it's

24:23

very intense for me. Like I don't feel like I

24:25

could chill and eat cumb quats. That is

24:27

true. It is chill and eat cum pause.

24:32

Do not like sour candy.

24:34

I do, but that's just one flavor profile

24:36

well too, sour and sweet. Yeah, this involves

24:39

bitter as well.

24:40

Oh you are right about that.

24:41

Yeah, so it's kind of just so intense

24:44

that like I could eat one as like a dare,

24:46

but it feels like you're

24:50

just sitting around eating a bull of cumquats. Yes,

24:52

it's so.

24:53

You know what my first few years

24:55

of experience with cum quats, I wasn't.

24:58

I didn't get to where I am out Like

25:00

it took a while, and then you just have like a couple of good

25:02

experiences and you realize this is

25:05

like intense. That intensity you're describing

25:07

is what gets you hooked eventually, but.

25:09

How many would you eat at it? At one sitting?

25:11

Like a bowl a whole bowl, yeah,

25:15

bowl a whole bowl.

25:17

Yeah

25:19

yeah.

25:31

Yeah, mind blowing for me. So

25:35

I don't know. For me, it's it's a little

25:38

too intense to enjoy. Now.

25:40

The cherimoya, just to get back to that cherumoya,

25:45

the flavor is incredible. It tastes

25:47

like pineapple pear. Holy

25:50

shit, kind of like pineapple and pear

25:52

mixed together and a little

25:55

bit maybe of like banana or strawberry

25:57

or something. It's really wild.

25:59

This feels like a.

26:00

You know, but this is what this is what

26:02

fucking fit shorties bitch ass

26:04

did to me. He makes tropical fruit

26:07

fascinating and he's like always eating so

26:10

so good. Oh and then it'll be like

26:12

it tastes like bacon mixed with potato

26:15

mixed with strawberries. It's amazing.

26:17

I'm like that sounds horrible, Like

26:20

he's shoe leather strawberries.

26:22

I'm like, okay, but he has made

26:24

us try. That's why we tried. Like what

26:28

did we get our hands on rambutan?

26:30

But I don't think that was right? But it tasted good.

26:32

That's kind of like leachy right, No,

26:35

a little bit different. But we did get leaches.

26:38

Can't go wrong. But it's so hard.

26:40

To get to It's not it's not

26:42

to buy them.

26:43

No, like just the peeling and the pit is so

26:45

big.

26:46

It's like it's a lot. It's a lot of work.

26:49

But I guess you you find that fun.

26:51

You're not really a lazy eater, though you

26:54

cook a lot your your food things seem

26:56

involved.

26:57

I guess I am trying to get into that. Like a

26:59

friend recently, a friend of mine recently

27:01

got me back on the idea of

27:04

making my own almond milk because I was like, oh,

27:06

but it's so much work. You soak

27:08

and peel the almonds, and she's like, no, it's meditated.

27:11

Now, that is work. But but that's work.

27:13

But then you get into the zone with it and you're like,

27:15

I am just this little I

27:18

live on milk mood. Yeah yeah,

27:22

I am just.

27:23

This little milk mood.

27:25

I live on a farm. Yeah yeah,

27:27

I am just this little I

27:31

live on a farm.

27:34

Okay. My question being, does it taste

27:37

different than store

27:40

about almond milk?

27:41

Yeah, it's you're not getting those grains if

27:43

you remove your peels.

27:44

But i'd like to try it. Oh my god, that sounds

27:46

so much work. I could never do it, but I would try

27:48

your on.

27:49

A podcast and just like meditate.

27:52

Now boundary wise? Would it trigger your boundary

27:54

issues with your friends and your resentments if

27:57

they come over you've just made almond milk

27:59

and they pour it huge mug full of it and shug

28:01

it brown.

28:02

I've never happened on my watch.

28:04

Would you be like, I can give you three spoons of it

28:07

if you'd like to try. That's

28:10

the kind of stuff I would do. Okay, I'll pour a little in

28:12

for you. It's like trying to control things so

28:14

I don't flip out and rage. I've

28:17

started getting okay, so I'm obviously I'm off

28:19

oat milk. Even though I have a song about oat

28:21

milk.

28:22

I had to shirt merch about oat

28:24

milk too.

28:25

Isn't that crazy? We're just banned so

28:28

bright so fa and just completely

28:31

out. We didn't know.

28:33

We didn't know that lis were so bad.

28:35

It just also just simply doesn't taste good

28:37

to me anymore. I still like the taste. I'll

28:39

still get naughty with it sometimes.

28:41

I don't know. I don't know. In fact, all the

28:43

alternate milks I just have to force it down

28:46

because I think I'm sort of starting to

28:48

get back into just like milk taste better.

28:50

And also I'm wondering, like, what do you

28:52

think about this?

28:55

This is the most manic

28:58

food episode. I feel like we've ever done,

29:02

you know, the whole thing about just like whole foods

29:04

and things like, yeah, is whole milk maybe

29:07

just better?

29:07

That's what we're moving towards. People are

29:09

saying that gen Z all the young, we're

29:11

bringing whole milk back. Raw milk

29:14

is big. Like, I'm

29:16

I'm.

29:17

What's your gen? I'm always trying to understand

29:19

generations better because I know it's really important. Right

29:21

now, it's.

29:22

Really really important. You should not be speaking

29:24

to me if you don't know mine.

29:25

Soon I'm gonna be gen D dead.

29:29

I think I'm like a very central

29:32

millennial, which you're a millennial

29:34

too, I think am I?

29:37

She doesn't think so? Born

29:39

in seventy eight, so you're Dave.

29:41

You guys are like later millennials

29:43

where you don't really fit in.

29:45

Yeah, that's the thing. I don't relate to any generation.

29:47

I think they're all trash. Yeah

29:49

yeah, if I could be what,

29:54

so what am I? Gen z X

29:57

you're like a baby X. No

30:00

one talks about gen X though. That's weird,

30:03

right, No, they get talked about really.

30:05

Yeah.

30:06

People just call me a boomer if they're mad, and

30:09

I'm just like, get it right, yeah,

30:12

call me x. Okay,

30:16

So the whole milk is coming back.

30:18

That makes sense. I also think that

30:20

there's going to be I'm hoping.

30:23

I don't know if you're going to agree with this, but I feel

30:25

like there may be is going to be a move away

30:27

from the Internet and just toward

30:29

real life.

30:32

Look, you're a dreamer and I love

30:34

that about you. I want

30:36

that. Are you making

30:38

it up because you're trying to manifest it?

30:40

I want it? I mean I do just think like it

30:43

is like, let's say, uh,

30:45

like I was talking to someone who's pretty successful

30:48

online and he was like, I just don't

30:50

like posting anymore. It's not fun anymore.

30:52

This is a trend.

30:53

Yeah yeah, And I'm like, yeah, it's not because

30:55

everyone is so either they're just

30:57

like you're amazing or they're like you fucking

31:00

and shit, and it's like it's

31:02

just such a weird, like one note

31:04

world.

31:05

I think our overall, our relationship

31:07

with the internet is changing. I

31:09

feel it too, Like I definitely

31:12

am like whereas maybe five

31:14

years ago, I would never be like I have

31:16

to put my phone down like I would. I would like I

31:18

liked scrolling. It was positive to me, and

31:21

now I'm like it is still fun. I

31:23

like TikTok. It's enjoyable. It makes

31:25

me like happy and learn. But

31:27

I'm like, it's.

31:28

What do you learn? Uh?

31:31

Like there's a lot of therapy stuff on there

31:33

that I like, there's recipes,

31:35

baby, like.

31:36

You have a therapist.

31:37

I do, But now I do

31:39

find that when I just go any

31:42

time I'm away from the phone, is

31:44

is healing? Yeah, Like I'll walk

31:46

away from this podcast and be like that

31:48

was great that.

31:49

I just thought of something. Let's see if this makes us.

31:51

Sound Oh god, why would

31:54

you do that?

31:55

Who's slurping? Who's who's

31:57

slurping? Do

32:04

you follow the Italian guy who cooks on

32:06

Instagram and he shakes the pasta around

32:09

and it sounds like that and then he's like the sound of

32:11

love.

32:11

No, I don't follow him.

32:13

He's really good. Should we take some calls?

32:16

Sure?

32:16

Okay, so let's see here.

32:21

Hello, I'm here with Esther Povitski.

32:25

Wait, Chelsea, Yeah, I have

32:27

something funny to tell you.

32:30

So in your first iteration of your podcast,

32:32

I had you and I said, love

32:35

the pod, but what the fuck is up with all

32:37

the chewing? And

32:40

you had screen shot at it and posted

32:43

it on your Instagram.

32:45

Who wait a minute, what

32:49

you said? What's up with all the chewing? Like years

32:51

ago?

32:53

Yes, on your podcast it was you and Kojakko

32:56

Jack and or maybe it might have been

32:58

that you and Adam Scottland doing a taste.

33:01

Test, but you just kept chewing and

33:03

chewing.

33:03

And anyway, I thought it was funny that you

33:05

you took a screenshot of my DM that I

33:07

had sent you and then posted it.

33:10

Okay,

33:15

well I was I thought you might be like making

33:18

a bigger point here, like this

33:20

was funny because now now

33:22

I did an episode that was almost ninety

33:24

percent chewing. Is that kind of what you mean? Yeah,

33:28

like she started it all. Yeah. Well,

33:30

the funny thing is I would like to point out I

33:32

have that thing I think. I don't know if it's

33:35

diagnosiable.

33:35

Yeah, yeah, yeah.

33:39

I do hate hearing chewing sounds,

33:41

clicking sounds, any of those kind of sounds.

33:43

It's like all I can think about if

33:45

someone's doing it.

33:46

Too, and I have a coworker who does all of them

33:49

constantly.

33:50

Yeah, but here's the weird thing. I could

33:52

listen to my dog chew all day long. I

33:55

could listen to my son chew like NonStop.

33:58

Some of my best friends. I how they

34:00

eat they're chewing doesn't bother me.

34:03

But someone chewing gum, I

34:05

have to chew gum too. I can't sit

34:07

there and listen to chewing and

34:10

not join Like if someone's eating near

34:12

me, and some people the way they chew,

34:14

when I hear saliva and internal

34:18

mouth sounds through their cheeks,

34:21

I am not happy. But

34:23

somehow the Adam Scott and me chewing, I just

34:25

mostly heard crunching sounds, which I don't

34:28

find gross.

34:30

No crunching.

34:30

Yeah, it's not as bad, but it's still

34:33

not optimal.

34:34

Well, what did you think of the episode? Overall?

34:37

I loved it, and I really do love those Trader

34:40

Joe's or like shapes like

34:42

peanuts with the little rice crispies

34:44

in them.

34:45

Ugh, disgusting.

34:47

Well, oh no, I think you guys liked that one.

34:50

I did, But the ultimately end of the day, walking

34:52

away from that, I was like I would never set

34:54

foot in the Trader Joe's again, like

34:57

it was all I mean whatever. I will actually

35:00

our follow up episode where we try

35:02

what people recommend, but so far no one's really recommended

35:04

anything. I think, like someone

35:07

was like, I do love that hummus,

35:10

you know, yeah, but mostly all they

35:13

have is peanut based disgusting snacks.

35:16

Its well, honestly seems like a cult following

35:19

that Trader Joe's has.

35:20

It's a little scammy like it's. People

35:22

were pointing out recently online how it's

35:24

just the normal brands but repackaged

35:27

to look.

35:28

Healthy, allegedly allegedly

35:30

scam but we could never we

35:32

could never prove that, and it's a great

35:35

I think we could option for a lot of people.

35:38

Okay, no, no, I don't know. I just

35:40

I just think this is my opinion and not truth

35:43

about Trader Joe's, is all I'm saying. From Yes,

35:47

anyway, I think it's interesting that

35:49

you were able to enjoy the episode if you found

35:51

that chewing did trigger your mesophonia. For

35:53

me, it didn't.

35:54

Oh yeah,

35:57

you're right, though, crunching isn't as bad as

35:59

like, yeah, like wet

36:01

foods. Yeah, just like mushing

36:04

around.

36:05

Yes, that's the thing. The sound of the tongue,

36:08

the saliva. Oh yeah,

36:10

like I can think about someone in my family

36:13

eating chicken anyway,

36:20

it's distant relative. They're not even alive

36:23

anymore. Okay, so what

36:25

else is that it for us? We're talking

36:27

about food?

36:29

Well, yeah, do

36:31

you have any prompts for today? I do just have to say Esther,

36:33

I love you well, I love you both obviously,

36:35

but weirdly enough, today I

36:38

put on my first pair of low rise jeans

36:40

to those inspired by.

36:43

How dare you try to bring that back

36:45

when I'm in my late fortunes.

36:48

Oh my god, let me tell you. I wore

36:50

half shirts to high school. I mean, it's

36:53

just times they really go fast,

36:55

Okay, I mean I was

36:57

in the nineties. I was wearing platform

37:00

us and half shirts.

37:01

You can do low rise jeans with a longer.

37:04

Shirt, but then what's the point.

37:06

Then you just get like a little little

37:08

sliver of skin right there, And it's

37:10

a good place for the sliver of skin. It's

37:13

not up here, it's down here where hip bone

37:15

is.

37:15

Everybody after you have this baby,

37:18

okay, let's talk

37:20

about it when you're on the other side. No,

37:23

listen, la moms. A lot of these La

37:25

moms. They look exactly the same after

37:27

having babies, and God bless them. You

37:30

know, I wanted to spend time with my baby, but

37:32

no, working out is just as good. All

37:35

right, collar, well, listen, what

37:38

were what was what were we talking about that was controversial?

37:40

Have you ever had a cherimoya?

37:42

I don't know what cheramoya is, so no?

37:45

Okay, Well, anyway,

37:48

we were talking about cherumoyas and

37:53

it's a fruit. It's really good. We

37:55

were talking about do we think we just

37:57

move away from nut milks into whole milk?

38:02

I don't know, kind

38:04

of having that sentiment, but I feel like regular

38:06

dairy is not good for your skin.

38:08

Oh, I was gonna say, like sometimes it can upset

38:11

your tummy a little bit more than.

38:12

You know, diarrhea and zits? Is it worth

38:15

it? Hold on today,

38:19

I'm called Chelsea Peretti. We're looking at dairy,

38:24

diarrhea and zits? Is it worth it?

38:26

Or? Is it time to stick with the various

38:29

nut milk alternatives? Is

38:31

oat milk out? This and more?

38:34

Now?

38:37

The thing with whole milk is you will also

38:39

get some protein.

38:40

I know that's the thing.

38:42

Yeah, let me.

38:43

Tell you all of the like oat almonds

38:47

and nut milks. They all have sugar too.

38:50

If I see added sugar and and nut milk,

38:52

I'm like, get me out of this Coston same.

38:54

It tastes disgusting. It's so yes

38:59

and monk fruit. You probably feel differently. I

39:01

fucking hate monk fruit.

39:02

I used to like it. I can't handle. I

39:04

can't tolerate it as a pregnant woman.

39:06

It's like it tastes like diet soda.

39:09

Oh I don't taste it.

39:11

It's awful. Oh fuck, I

39:13

need to order that super tastere thing. There's

39:16

something that you can order that. It's like tells

39:18

if you're a.

39:18

Super chocolates that make food taste

39:21

different.

39:22

No, that's different. But there's this

39:24

thing that if you

39:26

can taste it, it means you're a super taster. And

39:29

if you put it in your mouth and you don't taste it, you're

39:31

not.

39:32

It's like, do you even want to know?

39:33

I know? I know? Okay,

39:35

thanks for your call. Yeah,

39:38

do you even want to know? I know? That's the thing

39:40

you.

39:40

Can never go back. Yeah.

39:41

Then it's like, well, what do I know? I'm not a super taster.

39:46

I would be so down in the dumps. Hi,

39:49

I mean Esther Povitsky. We're talking

39:51

about super tasters, we're talking

39:53

about milks. What's the new milk? Where's

39:56

the direction milk is headed?

39:57

In milk?

40:00

Well, they've done a lot of different nuts.

40:03

Macan is good.

40:04

If you had that, it's all right, It's okay, it

40:07

works.

40:08

You know. I was all excited about I mean, pistachio

40:10

milk. Milk is out right, yeah.

40:13

Milk oils or inflammatory.

40:15

I also was let down by pistachio milk

40:18

recently.

40:19

It sounds like it would be so good, I

40:21

know.

40:21

Cause pistachio is my favorite nut.

40:23

I'm just gonna be straight up about that.

40:25

But oh, have you ever had salt and vinegar ones?

40:27

Yes, of course have They're amazing.

40:31

They totally make salt and vinegar chips like

40:33

you don't need them anymore. They make them obsolete.

40:38

Yeah, pistashio.

40:40

Yeah, but cash you milk.

40:43

If you haven't gone deep in

40:45

cash you milk, I definitely haven't.

40:47

You could. I'm too busy.

40:51

I don't know if anyone has.

40:52

I'm like, honey, I can't help you with that right

40:54

now. I'm going deep into cashier

40:56

milk.

40:58

Dave, Yeah,

41:00

I think that might be a strong contender

41:03

in this conversation.

41:04

We'll bring some into the studio and see see

41:06

what it's all about. Yeah, we

41:09

were talking about sharamoias and tropical fruits.

41:13

Pie pie, pie,

41:15

pie, pie, pie, pie,

41:18

pie pie. Should

41:20

adults have ice creams sauces.

41:24

There's a great pie shop in Chicago

41:26

that has a key lime hobiscus pie with a blueberry

41:29

compo.

41:29

What's it called?

41:30

Spinning J?

41:32

Sitting J like s I t spinning

41:35

J spinning around?

41:37

Okay, I'm from Skokie, Illinois. I've never

41:39

had that, but we would get Who's your Mama?

41:41

Pies and Evanston quite a bit, although

41:44

yeah, lately we've.

41:46

I found them. I'm following spinning

41:49

J. Let's see that

41:51

looks good.

41:51

But pot pie if they have a chicken

41:53

pot pie and they have a sogpeneer pot.

41:55

Pie, Wow, that sounds good. I

41:57

love.

41:59

Less interesting in a savory pie.

42:01

You.

42:01

Yeah, I'm not into savory pies that much, but the

42:04

men in my house like them.

42:06

Yeah, even

42:09

pop pies.

42:10

Yeah, they like them so different than a pie.

42:12

It's like not.

42:13

Guess what you know what? You know what a chicken

42:15

pot pie veers toward what

42:18

like soup? Yeah,

42:22

and I don't like soup.

42:23

I do like soup, but I don't like soupy

42:26

things that aren't soup.

42:29

A chicken pot pie shouldn't have that much liquid in it.

42:31

Well, it's still like a stew. I

42:34

mean, at the end of the day, it's kind

42:36

of gravyish chicken, and I'm just not

42:38

into that gloppy texture.

42:41

I don't like glopping

42:43

food into my Also, it's always

42:45

hot, and you're like and just putting

42:47

like they always put too big of chunks of chicken

42:49

and chicken pot pie, so it's like a big, old, huge chunk

42:52

of white meat covered in gravy.

42:53

This is such an accurate depiction of a pot

42:55

pie that I just want you to know.

42:57

Even if I'm getting an oscar, if you're

42:59

not.

43:00

Super taster, you have something else that's special.

43:02

Thank you. Well, I'll tell you what.

43:03

There's always a thousand degrees pot

43:06

pie.

43:06

Yeah, like it.

43:07

It's always too hot.

43:09

And the texture of

43:13

it is bad, and it's bland. A lot of times

43:15

it's bland. I've had a couple that are thinking,

43:18

like hot pie anymore good? That was

43:20

our agenda. Good.

43:23

It's also just a waste of patred

43:27

I just.

43:28

Love that's how you should be if

43:30

you want to keep eating pot pie.

43:32

It's a waste of pastry For me, I

43:34

want to.

43:34

Yes, Sam, why eat those calories

43:37

on a chicken stew?

43:38

Save that for so?

43:39

What's your favorite pastry?

43:41

Also, I just have to finish my thought. I don't

43:43

even like gravy, and to

43:45

me, pot pie is gravy adjacent.

43:48

It tastes like meat with gravy, where I'm like,

43:50

this is bland. Get me out

43:53

of here.

43:53

Yeah, Well, I don't I need gravy,

43:56

gravy, gravy, I need gravy.

43:59

I don't I need

44:01

Bravy. I don't I do

44:03

I need.

44:04

Bravy, gravy, Bravy,

44:06

Bray, Bravy, Bravy, Bravy.

44:09

Well, I don't I need gravy in order to

44:11

get through Thanksgiving? Because I don't.

44:13

I don't really

44:16

see. I'm fascinated by that because I just don't

44:18

put an ounce of gravy on my Thanksgiving

44:20

food.

44:20

But turkey is so dry.

44:22

You know what I put on it? Can you guess?

44:26

Hold on? After the gum roll, I

44:29

said, after, I'll

44:33

show you how cranberry

44:38

sauce. Yes, that

44:41

is what I put I like whole cranberries,

44:44

and my cranberry sauce so good. It's important

44:47

and so easy to make cranberry sauce.

44:49

I've never made it myself.

44:50

Top easy thing to make. But I do also like the

44:52

jelly kind in a can. They're both good, but homemade

44:55

cranberry sauce is so good,

44:57

and I like slathering that onto my

44:59

turkey.

45:00

That is good, That is that is important,

45:03

and I'm glad you reminded me of that. I like all

45:05

the things, all the flavors of things giving

45:07

together. She asked us, what's our favorite pastry?

45:09

Do you have an answer on on deck?

45:13

If you have one, you go. I'm thinking so

45:15

so so so

45:18

soap, so so

45:20

so, soap so

45:22

good, so so foot soap, so

45:25

so so foot soup so

45:28

so so filed soap so

45:31

so.

45:32

It's like impossible to answer, kind

45:34

of because every pastry when done right, is

45:37

freaking amazing, but weirdly

45:39

like and this makes no sense because

45:41

it's dense, it's hard. But a

45:43

scone when it's good.

45:46

Have you had all times scones?

45:48

I actually haven't, and I love all time. They're

45:50

so good.

45:52

You can drive her right up. Berry

45:55

scone mixed berry scones so good,

45:57

so so so fi, soap

46:00

so good.

46:01

How do you feel about a guava cheese pastry

46:03

like a Puerto Rican guava cheese.

46:05

Pt not for me. I don't want cheese

46:07

with my pastries. I want this puer to

46:09

be purely a sweet experience.

46:14

It's like, you know, like cheese, danishes

46:17

and things. I think that's a quality thing, Like

46:19

if the quality was really high and they were fresh

46:21

and amazing. I think I

46:23

could be into cheese because I like cheesecake, but

46:26

I don't like all cheesecake. I only like some, but

46:28

I don't like all cheesecake. I only like some, but

46:30

I don't like all cheesecake. I only like some. Now,

46:34

in terms of my favorite pastry,

46:38

I feel like I'm like the Doogie house Er.

46:40

No, you sounded four years old in

46:42

a great way.

46:47

One pastry that came to mind that I love is

46:49

in Chinese

46:52

bakeries, like the

46:54

egg custard. I do like those, but

46:56

that's not what I was going to say. But you do get extra

46:58

credit for it, like

47:00

a star pupil. But

47:04

I love the sponge the sponge

47:06

cake in the paper. It's

47:09

really not too sweet. The texture

47:11

is divine. It's

47:13

light and airy but spongy,

47:16

and the top is all brown. Sometimes it

47:18

has a little almond sliver on there. I love that.

47:21

When I was in Paris, I had a raspberry

47:24

croissant that was amazing.

47:27

But it's like, is it even fair to compare

47:29

a Paris No thing Comparis.

47:32

It's a comparison. It's literally,

47:39

so I guess it is fair. It's the

47:41

only right thing to do. I'm

47:44

trying to think other pastries that I love, Like

47:46

I love Proof. Do you ever go there?

47:48

No?

47:48

But you have been like speaking

47:51

in their corner since yeah, And I see

47:53

lines there now and I think back to and

47:55

also you were an original squirrel, like

47:58

a squirrel girl.

48:00

M m hmmm. Proof has

48:04

thumbprint cookies. It's

48:06

not really a pastry.

48:07

Though, Like that's so not something that would

48:09

come to me.

48:09

The cornmeal with raspberry A

48:12

cookie, yeah, a cornmeal

48:14

cookie, yeah, with raspberry. And but

48:17

what is strictly a pastry though?

48:20

It has to be that kind of dough that's super buttery,

48:22

right, Oh, that you

48:25

know what I had? Oh my god. So my dad was in town and

48:27

he's like, oh, there was this little

48:29

French bakery in Glendale

48:31

that I tried last

48:34

time I was in town and everyone who worked

48:36

there was Asian, but it was a French bakery.

48:38

And I'm like, okay, what.

48:41

Was it was he talking about.

48:43

To laure No, but it was it

48:45

was literally like that, Like I hunted, he was

48:47

like, I looked all around for it last time

48:49

I came here and I couldn't find it was so delicious,

48:52

just a small strip mall, little place. And

48:54

then I found it on Yelp by just searching

48:57

where he said it was, and

49:00

it was a chain. It was a chain

49:02

bakery. But we went

49:04

there and it was delicious.

49:07

What is that chain called? God,

49:09

I can't remember now.

49:10

And it's not truly sure. I thought they

49:12

were like the.

49:13

No, that's really close though. It's

49:15

kind of in that wheelhouse.

49:18

Have you tried Levane or Levonne cookies

49:20

yet?

49:21

Well, what's funny is I just did seth

49:23

Myers and

49:28

in the dressing room was a bag of

49:30

those cookies, which I've never tried either

49:33

in my kitchen you.

49:35

Had you brought them back and haven't

49:38

had any.

49:39

Yeah, that's impressive. You're mature.

49:41

I Speaking of promotion,

49:44

I have to say that I was I was

49:46

the first in line for standby tickets to first

49:48

time female director at its premiere, and

49:50

it was excellent.

49:51

Oh, thank you.

49:52

I'm very excited for drug Store.

49:55

Thank you, thank you. Do

49:58

you know that Esther's in a movie that's coming out soon

50:00

too or I just said that.

50:02

She said she's excited for it.

50:04

I have. I have congratulations for

50:06

all of you on your film.

50:07

This is a food themed,

50:09

a Pisces themed and a woman in film

50:11

themed episode.

50:12

That's right, Pisces. We didn't really

50:14

talk about our stars.

50:16

It's just because our birthdays are close. It's

50:18

not really, that's just like a shorthand

50:20

way of saying that.

50:21

I have to say. I was looking for the name of this

50:24

bakery and that's probably why I just was

50:26

like thinking, but

50:29

I still can't find it.

50:30

Oh, I found it.

50:31

I found it. I thought it was this. It's

50:33

Paris Baguette. Have

50:35

you ever gone there? No, Honestly,

50:37

it is amazing. Okay, so

50:40

highly worth it and

50:42

they chose Yeah.

50:44

So Esther,

50:47

tell us a little bit about your movie.

50:49

Well, I eat a lot in my movie.

50:52

So how did you handle that? It was hard because

50:54

you.

50:55

Know, you eat a lot, then you get a stomach ache and then you have

50:57

the whole day ahead.

50:57

But you don't have like a spit bucket.

50:59

I did a little bit of that. I definitely tried

51:01

to not get make myself sick, but

51:04

I'm it's I wrote it. It's

51:06

based on how I am obsessed with my high

51:08

school ex boyfriend and

51:11

cool and I

51:13

was trying to get a billboard near his condo. I couldn't,

51:16

but I do know where it is. And

51:19

I work at a pharmacy. And then I get like tangled

51:22

up in a robbery that takes place at the pharmacy.

51:24

So does it turn into like an action thing?

51:26

There is actually a little action in there.

51:28

Do you have to run?

51:29

No? No, but I do get there's like

51:32

a car chase, which is

51:34

cool. And I just I saw the trailer for your

51:36

movie, which looks so funny. Should

51:38

we talk about that?

51:39

Well? I did. I wanted to finish.

51:42

Have you seen mine too?

51:45

I was saying I was first in line at Tribeca

51:48

As for Standby.

51:49

Feet, That's what I thought you were saying

51:52

I.

51:52

Gave you to I think I gave you both compliments

51:54

in quick successions.

51:55

Okay, That's what I got confused because I was like, I swore

51:58

you said Tribeca. Okay, so you saw both

52:00

of our movies already.

52:01

No she didn't.

52:02

Well, no, I haven't seen esters yet.

52:03

I know you can see that.

52:06

The Angelica February twenty third.

52:07

That's so cool. First of all, hold on, is.

52:10

That in Chicago.

52:11

No, it's in New York. That was my favorite

52:13

theater. Are you serious? That was my favorite

52:16

theater. I used to love. There was like an art kind

52:18

of house vibe, not art films,

52:20

but independent films. And I used to go there and watch

52:22

movies by myself on a cold day. And

52:25

they had food there, which at the time no one

52:27

was really doing that. They had like sandwiches and stuff.

52:30

And I just love Angelica Theater,

52:32

so to.

52:32

Be there for any like movies you saw

52:34

there.

52:35

I honestly don't, okay, But I just

52:37

remember it being such a

52:41

beautiful alone time.

52:44

I love going to the movies alone.

52:45

It's the best. But it's like la it's not

52:48

it's harder.

52:49

It's everything.

52:49

It's like, oh, let me park in a huge parking

52:52

lot BYLF the.

52:54

Theater in downtown Evanston.

52:55

Yes, it's my.

52:56

Favorite place to see to see

52:58

movies alone on Sunday morning, but then they closed

53:00

it.

53:01

Yes, all the time. Best theater loved

53:03

it there.

53:05

Yeah, but anyway, I just loved I love that play.

53:07

So I think it's so magical that you're there.

53:09

Oh oh my god, I'm excited to hear that.

53:11

So are you going to go there and do like Q

53:13

and A's or anything.

53:14

We're doing Q and as here in La the

53:16

Lemealy and NoHo, and then we have one

53:18

coming up with the Chinese Theater and

53:21

you're invited to the premiere. I know it's hard

53:24

for mommies, if you know, to get out of the house,

53:26

but yeah, all the

53:28

ticket in all the theaters that we're at

53:30

are is listened at drugstore June dot com.

53:32

But I won't be I'm

53:35

going to New York, but I we're not doing any Q and A's

53:37

or anything there, So it's just at the Angelica.

53:39

That's just such an exciting bunch

53:42

of theaters. Hello, Hello,

53:45

Chelsea, I'm here with Esther Povitsky.

53:47

We're talking about her movie that is going

53:50

to be in all my favorite theaters,

53:54

and I do like that place. Yeah, and

53:57

Hi.

53:58

I have a story.

54:00

Okay, was there a topic?

54:03

Well, what's your story? That's

54:06

quite a bait and switch.

54:07

Well, I just I didn't want to be rude.

54:09

Oh no, no, let's get right into it.

54:12

So I

54:16

when I was like sixteen or seventeen, Okay,

54:19

I went to Atlantic

54:22

City with my family. We brought

54:25

my dog, and

54:27

I was going to walk my dog outside.

54:31

So I went to the elevators and this family

54:33

of like this couple

54:35

with like their three adult children came over and

54:38

we're like, oh my god, oh my god, we have the same dog.

54:41

And the dad comes up to me and he shows

54:44

me. He's like, oh, let me show you like a

54:46

picture, and the family is like behind

54:51

me and him looking at the phone

54:53

me the first one. He's like, oh this is this

54:55

is literally.

54:56

It's gonna be like dude

54:58

or something that shows up on his camera.

55:00

Roll.

55:02

Yeah, But it's the nude

55:04

and the way he went about it because he

55:07

shows me the photo and

55:10

he swipes the photo and

55:12

it is his wife who's also staring

55:14

and smiling at me, and

55:20

it's her from the back like spreading

55:22

herself open.

55:23

Oh god, god, that's.

55:26

Not a dog. And

55:30

then he shows me the second dog.

55:33

But the thing is, oh my god,

55:36

do you think they were doing this.

55:39

To see a reaction saying that's

55:41

what? Well, No, I don't think it was a prank. I think

55:43

it was like, because.

55:44

They do not a prank, like a kink.

55:48

That's what That's exactly what I was thinking. I

55:50

was like, I feel like the dad got off about it because he

55:52

didn't like like, he

55:54

wasn't embarrassed.

55:56

That's not a dog.

55:59

Yeah, he was kind of joking about

56:01

it, and then like.

56:03

He's like, or is it he zooms in on

56:05

her couter. No,

56:07

no, it's not a dog.

56:08

She did to show me the second dog, Like.

56:12

Right, that's weird. You

56:14

sound like Joe Mandy.

56:17

I'm not.

56:17

I wasn't getting that the way he just goes. He proceeded

56:20

to show me the second dog. Sounded

56:22

like Joe Mandy to me anyway, that's

56:25

crazy. That is horrifying. But

56:27

it is so high risk to have

56:29

a camera roll, and people never,

56:31

no matter how high risk it is, people always

56:33

act casual about flipping through

56:35

your fucking photos. How

56:38

high risk is it though, it depends

56:40

on the but

56:42

like even for me, if I've taken five selfies

56:45

or let's say one hundred to get a good photo,

56:47

I don't want people seeing my ratio hitting

56:52

at all costs. That's almost more embarrassing

56:54

than my couter and asshole. I'd

56:57

rather you come across that than a hundred

56:59

photos of you trying to be pretty.

57:03

And also like he knows the photos

57:05

in there next to his dog photos.

57:07

That makes no sense. Yeah, this

57:10

feels like, so did he approach you with

57:12

the dog? Like, did he initiate this whole

57:14

thing?

57:14

He initiated the dog photo. He

57:16

goes let me show you and kind of took me

57:18

away.

57:19

Yeah, that's nasty,

57:22

dirty, dirty dog. That's how I felt after

57:24

I watched Saltburn. I'm like, you dirty dirty

57:26

dog. Have

57:28

you seen it? No?

57:29

I guess I need to. I'm really missing out.

57:32

I was like all of you, all of you are

57:34

dirty, dirty little dogs.

57:37

Sometimes my parents do like a little

57:39

variation on this where they'll

57:41

like, like the subject of sex will come

57:43

up and they'll like think it's

57:46

so funny and like say something

57:48

gross, and it's like you can tell

57:50

they're proud and not embarrassed in not

57:52

hiding it. I don't know, and I'm just like, you're like, be embarrassed.

57:55

Hide.

57:55

Yeah, I'm like the fifties, you're making me uncomfortable

57:58

And I think you know that, And I think, like,

58:00

do you like that?

58:02

Let's call him?

58:05

I mean, we'll get like that like about farts,

58:08

do you know what I mean? Where they're like they're like cutsy

58:11

about it. I don't like that like fight,

58:13

you know.

58:14

All right, well listen, thank you for your call. We'll think

58:16

about that last fart part privately. All

58:19

right bye? That is so

58:22

disgusting. What would you okay, what would

58:24

you do in that situation?

58:26

Just be quiet, you would until it's

58:28

over.

58:28

I think if that happened to me, I would

58:30

literally be like, oh my god,

58:33

oh molay. I would

58:36

just be like, we gotta get enjoy yourselves,

58:38

enjoy your time. You clearly are bye

58:41

bye. I would be like take

58:43

this, like throw a dog

58:45

at them game. I

58:48

mean that would be the biggest rush

58:51

of fight or flight, and

58:53

it would result in flight and I

58:55

would freeze. Yeah. I would just be

58:57

like scream and then try to get

58:59

away soon as I could. We're talking

59:01

about Vagina's

59:03

on a phone roll that someone came across

59:06

call her, who are you.

59:09

Hey?

59:09

This is a This is Aaron, the one the

59:11

dog attacks story.

59:14

Okay, how are you holding up this?

59:16

This guy when he was a teenager?

59:18

Right? A dog, a

59:21

child, small child? Sorry, that's a probably

59:23

important detail. A dog tore his ear

59:25

off. Oh yeah, so here he is

59:27

a survivor. Welcome

59:31

back to the show. Any new developments, any new

59:33

animal attacks, Uh.

59:36

You know what, not me. But

59:38

my dog did get skunk not

59:41

too long.

59:41

Ago, stung by a bee. Oh

59:46

skunked. Yeah,

59:48

that's rough, it happens. My dog

59:50

has never been skunked? My dog? So

59:54

what do you do for that?

59:57

Which was that? I was like, well, I

1:00:00

was like, he's not coming inside. We gotta wash

1:00:02

him down. So I hit him with some soaken

1:00:05

water, which you're

1:00:07

not supposed.

1:00:08

To use water kind out that

1:00:10

makes sense?

1:00:12

The smell lingered for months.

1:00:14

Yeah, I don't think you've figured that out.

1:00:16

Yeah, that's a tough

1:00:18

one. Do you like oat milk?

1:00:22

Do I like oat milk?

1:00:23

Or do you think it's kind of milk? You do? Huh?

1:00:26

Yeah?

1:00:28

Do you think we're pretty

1:00:36

milk?

1:00:36

But I think it's like really bad for the

1:00:39

environment.

1:00:39

So everything's bad.

1:00:43

I'm so exhausted.

1:00:45

Yeah, we're like my all the

1:00:47

microplastics and uh, water bottles.

1:00:50

Everyone think you're supposed to use stainless steel

1:00:53

things.

1:00:53

Every fetus now has microplastics?

1:00:56

Is that like? That's it?

1:00:58

Like?

1:00:58

Does that make you just throw on the towel.

1:01:00

Everything does, and I

1:01:03

think that we're beyond repair.

1:01:05

Yeah, I don't know. I've lost all

1:01:08

hope, but I need

1:01:10

to really rEFInd it. But I

1:01:12

don't know who to find it from.

1:01:15

Yeah, I

1:01:17

have a couple of questions for

1:01:20

the two of you. Esther,

1:01:24

I was wondering how you're doing with your

1:01:26

New Year's resolution?

1:01:28

What was it? That's

1:01:30

a bad sign she's doing bad?

1:01:34

Yeah, yeah, I

1:01:36

believe it was too massage, Kale.

1:01:39

Oh, I did want a massage that's very

1:01:42

like topical today I

1:01:44

would. I haven't done it yet, but I do really

1:01:46

want a massage, Kale.

1:01:47

Do you do it? I do with oil

1:01:49

or just like naked, little oil, little salt,

1:01:52

Yeah, for a salad. Yeah,

1:01:54

you know, I used to also be sort of daunted by

1:01:56

that. It's so nothing.

1:01:58

You just that's where I'm at the daunted.

1:02:00

Yeah, it's nothing.

1:02:01

And how long are you?

1:02:02

You tear it off the stem and you put

1:02:04

the pieces in there, you put a little olive oil, a little salt,

1:02:07

and then just you know, with clean hands. Obviously,

1:02:10

why do you feel me to say that to me? You know, it's

1:02:12

as a parent, I'm just like, wash

1:02:14

your hands first, please, and

1:02:18

then you just rub it, squeeze it as hard as

1:02:20

you can, and then it's massaged, and.

1:02:22

Then it's like, is it a game changer?

1:02:24

Now?

1:02:24

Everything's different.

1:02:25

It is good, it's good, it's fun, it's

1:02:27

good times. But what I've gotten more

1:02:29

into with kale now is a more macrobiotic

1:02:32

vibe of steamed kale with

1:02:35

vinagrette. That's delicious.

1:02:37

Oh I forgot how good steamed kale is.

1:02:39

It's delicious, so tender.

1:02:41

It's like it solves all the any

1:02:43

kale issue you could have.

1:02:44

It really does. Like raw kale is I think,

1:02:46

pretty hard on your stomach.

1:02:48

Yeah, what do you think of like the news that broke

1:02:50

in the last couple of years that like, kale was

1:02:52

originally just pizza hut salad

1:02:56

bar like decoration and it

1:02:58

was never really eaten until someone

1:03:00

just decided to brand it as a health food.

1:03:03

Like what who broke that

1:03:05

news story? TikTok? Oh?

1:03:08

God, what does that even mean?

1:03:10

There's definitely people who ate kale.

1:03:13

It was never just garnished.

1:03:14

I don't think you can prove that right

1:03:17

now.

1:03:18

You know what's funny, Everyone in my family

1:03:20

except my son hates kale.

1:03:23

Oh that's cute.

1:03:24

So you guys have that together genetically, though,

1:03:26

my whole family, like, it's so rare that

1:03:28

my mom and dad both hate kale and

1:03:31

my brother everyone hates kale.

1:03:33

Maybe that's more of a Kale thing than none.

1:03:35

But I love Kale.

1:03:36

Maybe you're adopted.

1:03:38

I'll tell you one thing that seems to apparently

1:03:40

run through many, many generations of my

1:03:43

mom's side of the family is hating bell

1:03:45

peppers.

1:03:46

Do you have that?

1:03:47

Yes, but I'll tell you I do like

1:03:51

red and yellow raw. I

1:03:53

just don't like cooked bell peppers of any kind.

1:03:55

I don't like cooked red.

1:03:56

I will stay with you on that disgusted

1:04:00

food color like I read

1:04:02

forty that's really

1:04:04

good.

1:04:07

Hold on a sec okay,

1:04:11

Hello, hello,

1:04:14

Hello, Hi, Hello, Hi

1:04:18

Hi?

1:04:18

Is this Chelsea and Esther?

1:04:20

Yeah?

1:04:23

Hi, girl's writing.

1:04:26

By the way, Esther, I saw that

1:04:28

that show that you were on a secret

1:04:31

no something ex girlfriend or something crazy

1:04:33

ex girlfriend, crazy ex girlfriend. That girl

1:04:36

that actress Rachel Yeah, Rachel Blue. She

1:04:38

has a show, a theater.

1:04:40

Show, Yeah in New York.

1:04:41

Yeah, I walked by the theater.

1:04:42

Oh, I really want to see it.

1:04:43

Yeah.

1:04:43

She's amazing. Her singing and songwriting

1:04:46

is like, yeah, insane.

1:04:48

I mean, it's kind of a wild there's like a resurgence

1:04:50

in theater with comedy people.

1:04:52

Now I'm feeling that too. Live live performance

1:04:54

is back, baby, that's right.

1:04:56

You heard it here first call her?

1:04:58

What's your deal?

1:04:59

My deal?

1:05:00

God, I wish I could tell you.

1:05:01

I guess I'm still trying to unpack that. Uh

1:05:05

my heart is racing. I did not think

1:05:08

that y'all would pick up. So I'm very grateful.

1:05:10

I think my vibe is that

1:05:12

of gratitude. And I have a really

1:05:15

important question for you.

1:05:16

Bal okay, hit us with it.

1:05:19

Okay, what are you two

1:05:22

eating for breakfast these

1:05:24

days?

1:05:24

Great question?

1:05:26

You cannot be more on brands, okay.

1:05:39

So in theory, I don't eat

1:05:41

breakfast, okay, okay,

1:05:44

but I often do nibble on some things

1:05:46

I have.

1:05:47

Can I go?

1:05:48

Then?

1:05:48

I have two breakfasts that I have

1:05:50

been eating every day for the last three months.

1:05:53

One is I like the pre breakfast, and then

1:05:55

one is like the main breakfast. So

1:05:59

the pre bread is a gia

1:06:01

seed parfe in a jar

1:06:03

from where mad with

1:06:06

that cashi milk. I was telling you about my Elmhurst

1:06:08

brand, that cashw milk, chia

1:06:10

seeds, some flower seeds, pumpkin

1:06:13

seeds.

1:06:16

This is what this is what estra sounds

1:06:18

like. I

1:06:26

just killed a mosquito with my gavel.

1:06:28

And most importantly hemp seed, and then

1:06:33

and then maybe some blueberry, some pear boss

1:06:36

pear, and

1:06:41

then So that's my main right

1:06:44

first thing when you wake up breakfast, and then a

1:06:46

couple hours later I move on to I

1:06:50

sent you the plate.

1:06:51

I know. Oh wait, before you get into this, I have to say two

1:06:53

things. First of all, I love cia seed putting.

1:06:56

Thank you.

1:06:56

I need your recipe. Do you

1:06:58

put vanilla or maple syrup

1:07:01

or any kind of flavor aside from

1:07:03

you can?

1:07:04

Right now, I'm in a phase where I'm not doing that. Wow,

1:07:06

but you certainly absolutely can.

1:07:08

I support that, and maybe I'll do that tonight.

1:07:10

Just about cum quats.

1:07:13

I'm having to lay low on cum quats right now because

1:07:15

of ast reflux stuff. But

1:07:18

I'll be coming for your tree.

1:07:21

And then my other breakfast is two to

1:07:23

three fried eggs and butter and oil

1:07:26

toasted sour dough bread with lots of butter.

1:07:28

Now that bread wasn't sour dough in the picture

1:07:30

that you sent me, what was it? It looked like gluten

1:07:33

free bread.

1:07:33

It was a gluten free sour dough, you caught

1:07:35

me,

1:07:41

and then half a mashed

1:07:43

avocado with a ton

1:07:45

of salts.

1:07:46

Okay because that breakfast. First of all, as someone

1:07:48

with high cholesterol, I'm trying not to really eat eggs.

1:07:51

They were like, you could eat like one egg a week,

1:07:54

but that's including baked into things that.

1:07:56

Doesn't One egg a week is not.

1:07:59

And let me tell you, I love

1:08:01

fried eggs over easy. Dipping the bread

1:08:03

into the salty yolk too fucking

1:08:06

delicious. I like

1:08:08

poached eggs. I like eggs Florentine,

1:08:10

and I love deviled

1:08:12

eggs. I love hard

1:08:15

boiled eggs. No, yeah, hard boiled

1:08:17

eggs, and I love softwood. So

1:08:20

it kills me.

1:08:22

Wait, okay, but what are you eating for breakfast?

1:08:24

If you're nothing, so, then what's starting your day?

1:08:26

Nothing? Coffee?

1:08:28

And then what's the first meal lunch? Okay,

1:08:31

well, what's that tell us that you're

1:08:34

gate keeping? Right now?

1:08:35

I'm really not. I don't have a consistent

1:08:38

game plan. But wait, I still want to get back to your bread.

1:08:40

Oh so the bread in the picture, I was

1:08:42

like, it was like those little, tiny, misshapen

1:08:45

little pieces that you go, this has to be

1:08:47

gluten free. Wow, is

1:08:49

it a brand that you like? Because I is?

1:08:52

I get it an air one. Okay, I don't

1:08:54

know it off the top of my head, but it's a seated gluten

1:08:56

free sour dough and I will definitely send

1:08:58

you a picture.

1:08:59

Okay, I'll try that. Now. What's the advantage

1:09:01

because in my mind, like,

1:09:04

gluten is good, I have to hang

1:09:06

out because you're staring your her

1:09:08

footfall on the steps. I can't do that

1:09:10

right now.

1:09:12

Gluten is good.

1:09:14

Yeah, gluten is good. Like I don't understand

1:09:16

why I get Ezekiel bread

1:09:18

because I'm full fiber, like

1:09:21

good for your bowels.

1:09:23

I should consider trying that. You're

1:09:26

you're okay because I'm

1:09:28

so I'm just gonna say it constipated

1:09:30

and pregnancy that I'm almost like, what

1:09:32

could I'm eliminating?

1:09:34

Sing sourdough would stop you up way more

1:09:36

than Ezekiel

1:09:38

bread. Sourdough has no fiber,

1:09:42

and Ezekiel is full of fiber. That's

1:09:45

why I don't understand it.

1:09:46

I'm also lost.

1:09:48

You wait, you're confused by what I'm saying?

1:09:50

Yeah, because I don't know if I believe you that sourdough

1:09:53

has no fiber.

1:09:54

Let's get right on the Google.

1:09:56

But my particular brand might be

1:09:59

like a healthy sour dough because

1:10:02

it has seeds in it.

1:10:03

I love seeds.

1:10:03

If you can't tell, you're

1:10:07

typing so fast, it's.

1:10:09

Like it's actually okay,

1:10:12

one hundred and ten. Okay, this is Bread by

1:10:14

Cooks, gluten free sour dough.

1:10:15

But sometimes gluten can be constipating

1:10:17

because it's like irritating.

1:10:19

Oh well, it says it has two

1:10:22

grams of fiber. Okay, let's see.

1:10:24

Always it's not always about fiber. Why

1:10:27

not, because sometimes it's about gut irritations.

1:10:30

Okay, So, oh Zekiel

1:10:32

has three grams, it's not even

1:10:34

that different. That's crazy

1:10:37

word. I should go, what

1:10:42

a mess? What a mess?

1:10:44

Okay? I don't know. But for me, I'm like

1:10:46

I always thought eating grains is good for you,

1:10:48

and all of a sudden, it's like gluten free, gluten free, But gluten

1:10:50

free stuff is like potato. You're eating like potato.

1:10:53

What's good about that?

1:10:54

Well, potato is good.

1:10:56

Not really potato bread versus Ezekiel

1:10:58

bread. Look, I just don't

1:11:00

understand.

1:11:02

And you know what, that's how this is what they

1:11:04

meant. They want this, They want us

1:11:06

confused.

1:11:06

Oh, big, big food.

1:11:10

They want this to tear us apart, right now,

1:11:12

right, that's they want to divide us.

1:11:15

Well, I always thought it was good to

1:11:17

eat whole grains, and I feel like the gluten

1:11:19

free movement has people eating like corn

1:11:21

and potato bread.

1:11:22

That you're not wrong, You're

1:11:24

not wrong about that, but also grains

1:11:27

are irritating to your gut. I

1:11:29

think it's

1:11:31

like you gotta just sort.

1:11:32

Of it's like a fine line. I guess this

1:11:35

is.

1:11:35

It's like political, just like pick your side

1:11:38

and commit.

1:11:39

Stick with it.

1:11:40

Don't ever look back, don't

1:11:42

ever addres.

1:11:45

You drive in towards gluten

1:11:48

free bread towne? Hi,

1:11:52

how are you? I'm here with Esther. She has a

1:11:54

movie that she's starring

1:11:58

in and wrote that were celebrate reading

1:12:00

here on the show today, celebrating.

1:12:05

Funny women in film

1:12:08

Georgia. That's right and

1:12:10

first time female director. Thank

1:12:13

you. Yay.

1:12:22

We're wrapping up here. But you know, if you wanted

1:12:25

to talk about any food, we've really had a food

1:12:27

focus. Unintentionally. We've talked about

1:12:30

breakfast. I mean, I need go to dinner

1:12:32

ideas I do too. That's

1:12:34

a hard one.

1:12:35

My current though current

1:12:37

possible. I

1:12:40

make frozen. I know you're whatever.

1:12:42

I'm just going for it. I heat up, I

1:12:44

toast up, air fry some frozen

1:12:47

chicken tenders, chop

1:12:50

them, chop, and then I do a finely

1:12:52

chopped salad with those and I because.

1:12:55

It's very popular online right now. Oh

1:12:57

really, yeah, like chopped salad, sandwiches

1:13:00

and chop.

1:13:01

And I'm also doing Iceberg lettuce. I'm

1:13:03

giving in and having the fun lettuce,

1:13:06

right, So would you.

1:13:07

Do a chopped I have a couple thoughts on that.

1:13:10

I'm about to get beat up.

1:13:13

One. I follow the CDC and

1:13:16

Iceberg is constantly recalled for

1:13:18

I think you're thinking of Romain no Iceberg

1:13:20

too. But the other thing is texture wise,

1:13:23

I don't like chopped salads. Oh

1:13:25

it's kind of getting towards soup.

1:13:29

Getting towards soup. That's

1:13:31

the name of something the episode

1:13:34

towards soup. But yeah, I

1:13:36

don't like chopp salad because the whole fun of a

1:13:38

salad to me is the texture of different

1:13:41

items in it. So once you mush them all up

1:13:43

into a mush, I'm now like we're

1:13:45

in stew territory. We're in you

1:13:47

know, I respect this take.

1:13:49

I'll just leave it there. I respect this take.

1:13:52

Yeah, yeah, And I thought

1:13:54

you were going to say that that sounded like a lunch.

1:13:57

No, I don't mind breakfast for dinner, lunch for dinner.

1:13:59

I'm not too not. Yeah, I'm not too uptight

1:14:01

about that. And I do like the idea

1:14:03

of chicken tenders. They are great, you know, as a parent,

1:14:06

your kid is going to love them. And they're

1:14:08

protein, you know. Yeah,

1:14:10

I'll tell you one kid food that I absolutely

1:14:12

have no will power with. And I love

1:14:15

Annie's shells white

1:14:18

cheddar, and I use instead

1:14:20

of butter, I use great

1:14:32

yoga, really

1:14:35

delicious. The way it combines

1:14:37

with white cheddar. It becomes the tangiest,

1:14:40

mostlicious thing. And I hate

1:14:43

the butteriness when you do it as described,

1:14:45

it's just very buttery.

1:14:46

I couldn't imagine not using the butter. But that sounds

1:14:48

so good. That Annie's mac and.

1:14:50

Cheese is fucking bomb.

1:14:52

If I like, when I have a kid, if

1:14:54

I make it for the I'll eat the whole thing. I don't know how you

1:14:57

share all the kid.

1:14:58

That's a problem. One pack and it's like this

1:15:00

has eight servings. I'm like, no,

1:15:03

what are you do? You use a thimble for your

1:15:06

serving spoon like that

1:15:08

maca cheese I can easily take down.

1:15:10

It's so good with you know what, I've been dying

1:15:12

trying to I can't believe I haven't. Have you

1:15:14

seen the commercial yet for the extra

1:15:17

toasted cheese its. Have

1:15:19

you tried those?

1:15:20

I haven't seen that. I do think cheese

1:15:23

its are the epitome of

1:15:25

a guilty pleasure because they taste

1:15:27

so good and you just keep going and going. Your mouth

1:15:30

is so dry after you eat cheese its, and your

1:15:32

breath is so rank, like I feel like it's

1:15:34

like it's like a demon. Foods

1:15:36

like a witch would give you and not

1:15:41

an ad, not

1:15:43

an ad.

1:15:46

It's a curse.

1:15:47

Chees like it like

1:15:49

gives you dry mouth, and it's just like the

1:15:52

most weirdly addicted.

1:15:53

It occupies your brain, like you can't.

1:15:55

Think of your own life. All

1:15:57

you're thinking is just that that is your

1:16:00

or that is your boss. But

1:16:05

I have to say, and this is these

1:16:07

don't dry your mouth out as much. But these

1:16:09

boulder malt vinegar potato

1:16:11

chips boulders are solder

1:16:14

malt vinegar.

1:16:15

Okay, But I will just particularly I need to say, I

1:16:18

don't even like.

1:16:19

We have a terrible connection. I'm gonna have to say goodbye.

1:16:21

We don't even like plain

1:16:23

potato chips ever. Yeah, but the

1:16:25

Boulder brand, the plain ones

1:16:28

are going.

1:16:28

No, I can't get on board with the plain potato chip,

1:16:31

but the texture of Boulder is amazing.

1:16:33

And the malt vinegar, I love

1:16:36

malt vinegar so much.

1:16:37

I don't know.

1:16:38

What salt and vinegar chips to a whole

1:16:41

new level. The malt vinegar like, it's

1:16:43

actually like, when I was buying them, I'm

1:16:45

like, this is one of the most dangerous

1:16:47

new foods I've ever encountered.

1:16:49

My dad has recently been saying the crime

1:16:51

is when you buy the food crime

1:16:54

store, and I was trying to put these

1:16:56

salted caramel things in his cart. He's

1:16:58

like, the crime is now out.

1:17:00

I was so upset, right, Like, if it's not in your

1:17:02

house, you're not gonna be rooting around for it,

1:17:05

you know. But once I buy those molmeter and this

1:17:07

is the thing, Jordan always eats them all, not

1:17:10

leaving any Like I

1:17:12

feel like I was literally considering should I

1:17:14

put a label on these only

1:17:17

eat half or

1:17:19

purchase more and restock, because

1:17:22

like I will be hunting for them,

1:17:25

like I need a label maker and say please restock.

1:17:27

I have this issue with maple syrup in my house where

1:17:29

every time I buy it, then I go to use

1:17:32

it, it's just gone, and I'm like, Dave,

1:17:34

what are you doing?

1:17:35

Put it on?

1:17:36

He says he makes frozen waffles every night,

1:17:38

but he must be so so

1:17:41

good.

1:17:41

I love frozen waffles and

1:17:43

maple syrup. I have to say I cannot

1:17:46

abide by. And I know this is elitist

1:17:48

and classes, but you know it's like I

1:17:50

have to be genuine too. What I

1:17:53

hate fake maple syrup?

1:17:55

Who doesn't?

1:17:55

Are you kidding? Well, if you order from any restaurant

1:17:58

pretty much you're getting fake maple so.

1:18:00

And I wouldn't be ordering there. No, it's

1:18:02

gotta be real.

1:18:03

A real good maple syrup.

1:18:05

It's like this comes not a fucking tree that

1:18:07

is so good. Whoever

1:18:10

discovered that must have just been like

1:18:12

ah, like I'm

1:18:14

the fucking king, like

1:18:17

just to tap a tree and you can't have

1:18:19

maple syrup. It's not treated right. It's

1:18:21

not like they do they cook it. No,

1:18:24

I don't know. This will be our closing bit.

1:18:27

Have you read it where it's like a whipped cream

1:18:30

form of maple syrup.

1:18:31

I just saw someone online whipping honey

1:18:34

again laborious like by

1:18:37

whipped honey in my opinion, but I guess it's cheaper

1:18:39

because you whip it and it makes way more volume.

1:18:42

But it looks so good that creamy,

1:18:45

harsh sugar frosting. Babe,

1:18:48

it's so But frosting sucks.

1:18:51

Oh that's right. This

1:18:55

one last thing, one last thing. Do you

1:18:58

like that? What's that?

1:19:00

That was in New York and now they're here and

1:19:02

they have like magnolia. Yeah, do you like

1:19:04

their frosting?

1:19:06

I haven't had it, but all frosting is good.

1:19:08

I don't understand.

1:19:11

All frosting is good. It's almost

1:19:13

refreshing to hear such a simple

1:19:15

take on frosting, Like it almost

1:19:18

makes me doubt myself.

1:19:19

Like you never got the can at

1:19:21

the grocery store and just was like, had a great

1:19:23

night.

1:19:23

No, I don't, absolutely not,

1:19:26

but I do think that like

1:19:29

box cake. This is where I'm not elitist.

1:19:32

Duncan Hines, Betty

1:19:34

Crocker, box cake and

1:19:37

fake ass frosting are great, like

1:19:39

of course, Yeah, what is your favorite

1:19:41

dessert?

1:19:42

It's like so hard to answer, because every dessert,

1:19:45

if done right, is amazing.

1:19:47

Every dessert really, if it's good. Okay,

1:19:49

let me just quizz you real quick. Oh okay,

1:19:51

I say a dessert and you say if it's good or bad? Okay,

1:19:53

okay, and I'll

1:19:56

do if you're right wrong. Okay, Lemon maring pie

1:19:59

good.

1:20:00

I know I'm right with that. I know I know how you are

1:20:02

with a lemon.

1:20:02

Dessert death by chocolate

1:20:06

bad?

1:20:07

Correct, too much chocolate.

1:20:10

Tapioca pudding good.

1:20:15

A hot fudge sundae really good?

1:20:19

Oh my god, we're so compatible. I'm

1:20:23

freaking out. Cupcakes this one,

1:20:25

I'm gonna say good, but I think you disagree.

1:20:28

No, I think they're good.

1:20:29

Oh, sprinkles cucae.

1:20:32

I don't. I can't remember if that particular

1:20:35

brand. Okay, molten

1:20:37

lava chocolate cake, like,

1:20:40

yeah, see that, Like I was in

1:20:42

my head. I go, whatever she says I'm gonna say is

1:20:45

right because that's how I feel about

1:20:47

it too. Yeah, like I kind

1:20:49

of too much.

1:20:50

I used to order that from Domino's

1:20:52

Pizza all the time, and it was always really

1:20:54

good.

1:20:55

Okay, here's one bread pudding.

1:20:58

It could be delicious, but it's so heavy

1:21:01

that I don't know if it's worth it. So I'm gonna say no, You're

1:21:03

right. Ah,

1:21:07

I feel like I've been stalking for fifteen

1:21:09

years. A crisp that's a yes

1:21:11

for me.

1:21:12

Right, cheesecake.

1:21:17

For me, it could be really good,

1:21:19

but it's actually going to be a no for me because it's

1:21:21

not worth it.

1:21:22

I'd rather too highly caloric.

1:21:26

And like it's too risky.

1:21:28

Okay, I don't know how

1:21:30

to judge. All right, what about

1:21:32

bask cheesecake.

1:21:34

I've never had that.

1:21:35

What is that? It's like burnt

1:21:38

kind of and really inside obviously

1:21:40

amazing, it's amazing.

1:21:42

Carrot cake for me, that's a big

1:21:45

yes.

1:21:45

Okay, isn't it weird that

1:21:47

carrot cake is.

1:21:49

Such a big of a divisive Well,

1:21:51

it's just to me it has such a big branding

1:21:53

and such a big imprint on our culture, and it's

1:21:56

like it's kind of weird.

1:21:58

Yeah it is. It must be an old school thing. It feels

1:22:00

like like you're on a farm, you have carrots, and.

1:22:02

You're like, I

1:22:05

am just this little milk mood.

1:22:08

I live on a farm. Yeah yeah, I

1:22:10

am just this little I

1:22:13

live on a farm.

1:22:17

Yeah yeah, yeah,

1:22:19

yeah. I'm trying to think of something more. Okay,

1:22:21

Strawberry shortcake.

1:22:23

I would, but I'm not. It's not a first five

1:22:25

choices, so.

1:22:28

It is really good. If done right, it's really

1:22:30

delicious.

1:22:31

Do you like an oatmeal raisin cookie? Thank

1:22:37

god, that's.

1:22:38

Huge for me. What

1:22:40

about ginger cookies, ginger snaps?

1:22:43

I bet they're good versions, but I don't

1:22:45

reach for that.

1:22:48

The breakup. What

1:22:51

about crem bulet? This is

1:22:53

tricky.

1:22:54

This is because of any crem any

1:22:57

pot de la crem is like really

1:22:59

heavy and you can't get

1:23:01

a lot out of it. A crembrelet

1:23:04

a few bites is really good. Sure,

1:23:06

I guess yes.

1:23:10

But I kind of agree with your take. Yeah,

1:23:13

a couple bites, A couple bites, but it's

1:23:15

not I would never go to I'm

1:23:17

hesitant with cheesecake because it varies

1:23:19

a lot and I only like one way. Yeah,

1:23:22

and crem brewlat and pot to cram

1:23:24

and all that shit. It's just like eating a bowl

1:23:26

of fucking cream soup de

1:23:32

Yeah, butter soup, cream

1:23:35

soup, eggs soup,

1:23:37

yeah, cream

1:23:41

Okay. Lemon bars.

1:23:44

Those are really good. What

1:23:47

you're such a lemon queen?

1:23:48

Too much egg too eggy me?

1:23:51

Rings rings are amazing.

1:23:55

Yes, I'm

1:23:57

trying to think of desserts I don't like because, like the

1:23:59

other I was looking at a menu of desserts,

1:24:01

I'm like, I don't want any of these. That'll

1:24:03

happen.

1:24:04

But that's more like mood based.

1:24:05

Like it was a bread pudding, it

1:24:08

was ice cream, It was like an apple

1:24:11

crostata.

1:24:12

What does that even mean?

1:24:13

I don't know. I don't know, but

1:24:16

I think it means too much crust. I

1:24:19

think that's what cristata translates. I

1:24:21

love that translation, but like I hate when a menu

1:24:23

has a bowl of ice cream as a dessert option. I

1:24:25

agree, I'm like, do something, yeah.

1:24:28

Unless it's like housemade our specialties,

1:24:31

what neak flavor?

1:24:32

I don't know. Yeah, what about berries

1:24:35

and whip cream?

1:24:36

That's good, but it's not really worth

1:24:38

my time.

1:24:41

One of the great desserts berries

1:24:43

and whipped cream? Yeah? What about angel food

1:24:45

cake? Oh?

1:24:46

When that's good? It's really good.

1:24:50

No, it's weird. I can't think of desserts I don't like.

1:24:53

Yeah, no one can. All desserts

1:24:55

are good.

1:24:55

No, there's so many bad desserts. Like if

1:24:57

I were to, I think if I looked at chain rest on

1:25:00

a lot of desserts, like I don't like cookies that

1:25:03

much, all right or whatever. We we've

1:25:05

run this into the ground. We got

1:25:07

to end this. We gotta end this. Collar.

1:25:10

Did you have anything you wanted to add before we go? You're

1:25:13

the last caller.

1:25:15

Yeah. My grandparents

1:25:18

all the time berries, whip cream like

1:25:21

clutch clutched dessert for them.

1:25:22

Delicious.

1:25:23

But then as my grandpa got older, she

1:25:25

started to use frozen

1:25:27

berries and let them kind of disintegrate a bit, which

1:25:30

I don't like. But my grandpa was

1:25:32

fine with it because like early stages dementia,

1:25:35

he doesn't know. But

1:25:37

it was just such an interesting thing to see, and she

1:25:39

she sold it though. She sold it great because she feels

1:25:41

like the you know, whe a frozen fruit

1:25:43

kind of like gets like leaky when they're sawing out,

1:25:46

Like it's never the same after frozen.

1:25:48

She's like, oh no, that's the sauce right

1:25:50

right.

1:25:51

It was, Yeah, did

1:25:55

she say koli?

1:25:57

You know what? Probably not, because she called like

1:25:59

sharp char creer reboards like shark

1:26:02

cuiti or like prisecco is pre shootout

1:26:04

to her, So it was probably a deviation.

1:26:07

At some people preferberries

1:26:10

nowadays.

1:26:10

I know, well, what do you think of cool whip?

1:26:13

It's obviously delicious. I mean

1:26:16

what I was really kind

1:26:19

of has.

1:26:19

An artificial made of coconut,

1:26:21

but it is good, oh, like.

1:26:23

The cocoa whip.

1:26:24

But I could see like mixing

1:26:26

cool whip with bear frozen berries

1:26:28

and it being good, like putting that on angel food

1:26:30

cake or something.

1:26:31

Of course, Yeah, that sounds amazing, right,

1:26:37

Okay.

1:26:37

I was gonna say an amazing recipe Portuguese

1:26:40

recipe. I don't know if it's Portuguese. His family's Portuguese.

1:26:42

His aunt for like every holiday makes

1:26:45

like this whip like kind of like that cool

1:26:47

whip with stuff other stuff in it

1:26:50

and fresh strawberries, and then it has like

1:26:52

a like a gram

1:26:54

kind of crumble in it, and it's like the hottest

1:26:56

item.

1:26:57

You know what we're gonna talk about Graham at all?

1:26:59

I know, well, Graham cracker crust on

1:27:01

pie.

1:27:02

S'mores.

1:27:03

Oh, first of all, I just am hot

1:27:05

off of eating s'mores in Santa

1:27:07

Barbara at the film festival. I got an airbnbat

1:27:11

and that they had s'mores kits in

1:27:13

the house and we made them, and there

1:27:15

was this shocking thing where one of the

1:27:17

people in my party burns

1:27:19

the shit out of her marshmallow like

1:27:22

blackened, like burning, blows

1:27:24

it out and then just eats it.

1:27:27

And I was just like a monster exactly.

1:27:31

But we had wanted to business

1:27:34

actually, but I realized it would fail.

1:27:35

But I was low and slow is the way to Goores.

1:27:38

Is so good. Yeah you could call it

1:27:40

low and slow. Well, good luck,

1:27:42

good luck with that. I hope you do it. But I will

1:27:45

say I had one of the best laughs of

1:27:47

my life at this trip,

1:27:49

making jokes about because this

1:27:52

person eats them that charred thing

1:27:54

and eats them whole, and I was like, what the

1:27:56

fuck, And she's like, That's how I was taught

1:27:58

to do it. And then we were making

1:28:00

her mom a demon like characters like

1:28:02

suck it down, burnt

1:28:04

as black as night, and

1:28:07

my friend Will was crawling around

1:28:09

the floor fucking laughing. I

1:28:11

was like a dessert for dessert, a

1:28:14

snake, a live snake. And

1:28:17

then it was like, yeah, anyway, it was

1:28:19

a whole long bit, but it was. It gave

1:28:21

me one of the better laughs of recent

1:28:23

years.

1:28:24

I will say, I agree with

1:28:26

you, but I also would

1:28:28

like to taste that.

1:28:30

Oh No, that's one thing I will

1:28:32

say, food test wise, char I

1:28:35

do not like char oh.

1:28:37

I don't like charred broccoli. That's one

1:28:40

thing. Joon Vinnie's chars there broccoli, and

1:28:42

I'm like, you should have an

1:28:44

option to not have it.

1:28:45

Chart.

1:28:46

I don't think you're wrong because char is like kind

1:28:48

of carcinogenic. That's

1:28:50

a new name of her.

1:28:51

Band, charsinogenic,

1:28:55

charcinogenic. She's shutting

1:28:57

off the cameras.

1:28:58

They are escorting me.

1:29:00

There's a cop outside the door. Okay,

1:29:03

he's tapping handcuffs and pointing at Esther,

1:29:06

but we're still talking food. Can't

1:29:08

stop us. Well, listen,

1:29:11

Esther, thank you so much for having us.

1:29:13

Everyone go check out you.

1:29:17

This is my studio. Now you're welcome, and

1:29:19

who's us?

1:29:21

Literally my brain is completely

1:29:23

shut down. Well,

1:29:26

Esther, thanks for having us, honey, No,

1:29:29

seriously, thanks for being here and excited

1:29:32

about your movie. Congrats on your tour,

1:29:34

your baby. This

1:29:37

was a just a treasure to have a like

1:29:39

minded food philosopher here.

1:29:41

Couldn't agree more the food talk.

1:29:43

I am. I am like, I'm energized

1:29:45

for my day now.

1:29:46

Yeah, and we gotta figure out dinner. I have a

1:29:48

whole folder in my Instagram of dinner ideas.

1:29:51

Oh, I'll send you some, Okay, So

1:29:53

Esther is getting into her car. Let's say it's

1:29:55

a Miata in here.

1:29:57

She goes blest bye everybody.

1:30:02

But wait, I forgot to tell her something. Let

1:30:04

me get hot on her tail.