How do you guys feel about the electric scooters on every corner?

I mean, I've definitely used them.

Like, I don't mind them.

Like, I think they're better than a Segway.

But they're, like, there's definitely an issue with the, like, that they just get left around.

Like, the amount of people that were just, like, throwing them in the bay in San Francisco and just, like, they just get, like, completely disregarded.

Like,

I'm a little against boat is the quote of the year.

And then you try to plan it out, like who's gonna order at what time, and you just have this constant parade of food coming in.

I think one of the best things I've ever seen, though, is, um, hot pot.

They show up, the guy has a huge backpack on his back, has everything.

He puts up individual pots for everybody, all the sliced meats.

You call him back, he comes, picks everything up, puts the tablecloth down, covers your chairs, everything.

But you're a yakitori super fan.

Yeah.

I will take yakitori over Southern fried chicken.

W- when, when you came on board, did you realize it was gonna be as difficult as it became?

Um, no. It's really interesting, the ebb and flow of that show and the schedule as far as timing goes.

It's always interesting that, you know, Wednesday, Thursday, kind of getting the menu to go, getting it together, and then whether we work with it more that [pot clicks] week, and then coming in on Monday and trying to get it to that finish point and it... for the, for the rehearsal.

Monday's always the most stressful day.

But like, I would say cooking comes more naturally to you than me.

Uh, hmm.

But maybe I have a higher success rate, but you end up doing your...

You have a fearlessness of going into cooking and, and you have no fear of m- of messing up in a way, that by doing more stuff, you probably have just as many, if not way [laughs] more successes than me because of that.

(laughs) Which is really fucking hard.

It was like, by the end of the s- second season it was like 200 and... at least 250 dishes, I think.

I was like, "Oh, this does satiate some kind of itch."

Yeah.

I think for me, surprisingly was the German episode, 'cause it's stuff I've never cooked before obviously.

But the, uh, the pork nu- the schwein-

But first, let's set the table a little bit here.

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There was some, I feel like there's some vegetables in there.

I, so, so the recipe does suggest adding vegetables, which I had to add vegetables.