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Love a soggy salad · Scott & Ally on Demand

• 0:00
  SPEAKER_02: This might put me in a weird category.
• 0:03
  SPEAKER_02: Okay.
• 0:04
  SPEAKER_02: Let me just add to the checklist of things that put me in a weird category, right?
• 0:07
  SPEAKER_02: Yeah.
• 0:08
  SPEAKER_02: Uh, how do you feel?
• 0:10
  SPEAKER_02: And I'm gonna be very specific on this.
• 0:12
  SPEAKER_02: Very, very specific.
• 0:13
  SPEAKER_02: Okay.
• 0:14
  SPEAKER_02: How do you feel about the squishy fries, but from McDonald's?
• 0:17
  SPEAKER_02: Usually they're the longer ones.
• 0:19
  SPEAKER_01: Oh, delicious.
• 0:20
  SPEAKER_01: I love those too.
• 0:21
  SPEAKER_01: I love you know what I love about McDonald's though?
• 0:23
  SPEAKER_01: You get a little bit of both because I love the little tiny ones at the very bottom that they're always stuck in.
• 0:28
  SPEAKER_02: Oh, the little stabbers, I call them?
• 0:29
  SPEAKER_02: Yes, I love a stabber.
• 0:31
  SPEAKER_01: But I love a softie too.
• 0:32
  SPEAKER_01: Because what I do is I dip my fries into the sweet and sour sauce.
• 0:35
  SPEAKER_02: Sometimes you can make that little softy into a stabber.
• 0:40
  SPEAKER_02: Sorry.
• 0:41
  SPEAKER_01: I always dip my fries into sweet and sour sauce.
• 0:44
  SPEAKER_01: Gotta get two because that's a nice thing.
• 0:46
  SPEAKER_01: A lot of dipping happens over here in the paying household.
• 0:49
  SPEAKER_02: Without going too terribly into the condiment accessory department here, just the purity of it all.
• 0:55
  SPEAKER_02: I love a good, and but again, it's gotta be McDonald's because like uh I'llo soggy.
• 1:02
  SPEAKER_02: We we had KFC the other night.
• 1:04
  SPEAKER_02: The Gavin wanted KFC, so I said, all right, well, it's the day before your birthday, I'll go get you KFC.
• 1:08
  SPEAKER_02: Yeah.
• 1:08
  SPEAKER_02: And they actually their fries are seasoned and delicious.
• 1:11
  SPEAKER_02: I don't know if I've ever had their fries.
• 1:13
  SPEAKER_02: Oh wow, on point.
• 1:14
  SPEAKER_02: I was like, these are like God.
• 1:16
  SPEAKER_01: But can I tell you why?
• 1:17
  SPEAKER_01: Because their mashed potatoes are so good.
• 1:19
  SPEAKER_02: I'm not into those.
• 1:20
  SPEAKER_02: But but you know me, I'm not a mashed tater person.
• 1:23
  SPEAKER_02: But this all being said, their fries at KFC are thicker.
• 1:27
  SPEAKER_02: So a squishy thicker is not necessarily good.
• 1:30
  SPEAKER_02: The squishy string bean kind of works.
• 1:32
  SPEAKER_02: But then I take you over to this woman because this is where I draw the line.
• 1:36
  SPEAKER_02: She's into squ two things being squishy.
• 1:39
  SPEAKER_02: And one of them can get on board with the fry part.
• 1:42
  SPEAKER_02: The other one, nope.
• 1:43
  SPEAKER_00: Okay, so a fun fact about me is I actually like my salads a little bit on the mushy side.
• 1:48
  SPEAKER_00: Like I like to let it like move.
• 1:49
  SPEAKER_00: No, stop!
• 1:50
  SPEAKER_01: Yes, oh my god, yes, yes, yes.
• 1:52
  SPEAKER_01: I had dinner on Monday with Hannah.
• 1:54
  SPEAKER_02: Well, unless it's a spinach salad.
• 1:55
  SPEAKER_02: Day old spinach salad does work.
• 1:57
  SPEAKER_01: With that warm bacon vinaigrette business.
• 1:59
  SPEAKER_01: Yeah.
• 2:00
  SPEAKER_01: No, I had I had dinner with Hanna on Monday, and it was this massive, massive salad.
• 2:05
  SPEAKER_01: And but and and it had everything.
• 2:07
  SPEAKER_01: Listen to this.
• 2:08
  SPEAKER_01: It had tater tots on there, it had pulled pork, it had chalapanos, it had this honey mustard honey mustard dressing.
• 2:15
  SPEAKER_01: It was so good.
• 2:15
  SPEAKER_01: And the next day, oh, I love a s I love what's weird is I love a soggy lettuce the next day.
• 2:23
  SPEAKER_01: I don't want to start with soggy lettuce.
• 2:25
  SPEAKER_01: You know how sometimes you know how there's the bag where it's like soggy and you're like, oh, it's been in my fridge.
• 2:32
  SPEAKER_01: Actually, this happened earlier this week.
• 2:33
  SPEAKER_02: Oh, if it's been in the fridge too long, it also has that expired flavor and cyclospora.
• 2:39
  SPEAKER_01: Right.
• 2:39
  SPEAKER_01: And because earlier this week you were questioning your dill pickle salad that I had to examine.
• 2:43
  SPEAKER_01: That's not the soggy salad I want.
• 2:46
  SPEAKER_02: Nope.
• 2:46
  SPEAKER_01: I want the soggy salad because it's got jalapeno juice and it's ingested everything over the crust.
• 2:52
  SPEAKER_02: Alright.
• 2:53
  SPEAKER_01: Oh, and the cheese is kind of wet.
• 2:57
  SPEAKER_01: I don't know what it is about wet cheese that is pretty delicious.
• 3:01
  SPEAKER_00: Carry on, lady.
• 3:02
  SPEAKER_00: Marinate.
• 3:03
  SPEAKER_00: For prime squishiness.
• 3:06
  SPEAKER_00: And it's consistent with an unpopular opinion I have that I also love my fries the same way.
• 3:12
  SPEAKER_00: Like, I like to suffocate them in a bag personally because it makes them like a good amount of squishy.
• 3:19
  SPEAKER_00: Like, I'm not here for any crispy fries.
• 3:21
  SPEAKER_00: Like whoever says, like, I don't like my fries crispy and hard, like it's giving too much.
• 3:27
  SPEAKER_02: Okay, I don't need to listen to you eat.
• 3:29
  SPEAKER_02: Uh but that being said, I I can't I'm I'm partly with her on the fries, because I don't want everything squishy.
• 3:35
  SPEAKER_02: Like it's it's not meant to be a stick mashed potato, if that makes sense.
• 3:39
  SPEAKER_01: Isn't it kind of like living here in New York?
• 3:41
  SPEAKER_01: Like, sometimes you want some, sometimes you want snow, sometimes you want a little chill.
• 3:46
  SPEAKER_01: Little bit, but it's with fries too.
• 3:48
  SPEAKER_01: Like, I like a little of the crunchy and the soft.
• 3:51
  SPEAKER_02: The the in between, uh this the lettuce part that I just I mean.
• 3:56
  SPEAKER_01: It's so good.
• 3:57
  SPEAKER_01: It's kind of like when you have leftovers where all the spices and seasons have marinated in the leftovers.
• 4:04
  SPEAKER_02: But if I'm questioning if I can suck that salad up through a straw.
• 4:07
  SPEAKER_02: And three, one, you're listening to Scott and Allie.
• 4:12
  SPEAKER_02: Scott and Allie's big three.
• 4:13
  SPEAKER_01: I do know, but I still like it.
• 4:16
  SPEAKER_01: Okay.
• 4:16
  SPEAKER_02: To each his own, right?
• 4:18
  SPEAKER_02: I mean, that's the way it is.
• 4:19
  SPEAKER_02: But you know what?
• 4:19
  SPEAKER_02: Do yourself a huge favor.
• 4:21
  SPEAKER_02: Contact our friends.
• 4:22
  SPEAKER_02: Get Dan on the phone.
• 4:23
  SPEAKER_02: Dan the manager out at E and V Energy and Bath.
• 4:26
  SPEAKER_01: Say, I Dan, Scott and Alley told us to call you.
• 4:29
  SPEAKER_02: Yeah, because I mean, Dan's got propane, fuel oil, he's got kerosene for your home, your farm, your business, whichever you need.
• 4:35
  SPEAKER_02: No delivery fees, no Sarges, no surcharges, not Sarges.
• 4:40
  SPEAKER_02: Sarges?
• 4:41
  SPEAKER_02: Just abbreviate that right now.
• 4:43
  SPEAKER_02: That's E and V Energy.
• 4:44
  SPEAKER_01: Excellent.
• 4:45
  SPEAKER_01: From April till June, the U.S.
• 4:47
  SPEAKER_01: economy grew at a modest 1.5% rate, impacted by increased imports.
• 4:53
  SPEAKER_01: Despite this, consumer spending rose, accounting for 70% of economic activity with a 3.2% annual increase.
• 5:01
  SPEAKER_01: And federal and state officials are looking into whether Iran or hackers connected to the country were behind cyber attacks that hit more than 30 water plants in Minnesota this week.
• 5:10
  SPEAKER_01: Officials say the investigation is still in its early stages.
• 5:12
  SPEAKER_01: No final conclusions have been made.
• 5:14
  SPEAKER_01: And Colin Gray, the father of the teen who carried out the deadly shooting at Appalachi High School in Georgia, was sentenced yesterday to 15 years in prison.
• 5:22
  SPEAKER_01: He was convicted earlier this year of second degree murder and manslaughter for giving his son the rifle used in the 2024 attack that killed four people.
• 5:30
  SPEAKER_01: And there's the big three.