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Vienna Sausages or Oysters? 2 · Scott & Ally on Demand

• 0:00
  SPEAKER_01: I like the earlier part of the show already where you were uh talking about ice cream at ten forty five in the morning and who does that.
• 0:06
  SPEAKER_01: But then you had to take us to the worst of I mean, this is two of the wor I I've never had a Vienna sausage, but the way you describe it's I mean I can get you one.
• 0:14
  SPEAKER_00: I can go over to Weggy's right now.
• 0:16
  SPEAKER_01: Kind of okay without, I think.
• 0:17
  SPEAKER_00: I bet you Dollar General even has them.
• 0:19
  SPEAKER_00: Although I d I'm gonna guess Dollar General's not open yet.
• 0:22
  SPEAKER_01: I'm gonna guess my stomach is fine without either.
• 0:24
  SPEAKER_01: But you had said and I'm gonna be.
• 0:26
  SPEAKER_00: Oh, you don't want a Vienna sausage omelet this morning?
• 0:29
  SPEAKER_01: Vienna sausage or oysters.
• 0:31
  SPEAKER_01: Oysters.
• 0:31
  SPEAKER_01: Now here's the thing.
• 0:32
  SPEAKER_01: The thing that I I love seafood.
• 0:35
  SPEAKER_01: I love scallops, I love shrimp, I love clams, I love lobster.
• 0:40
  SPEAKER_01: Um mussels.
• 0:41
  SPEAKER_00: How do you feel about muscles?
• 0:42
  SPEAKER_00: Mussels are okay in a sauce.
• 0:44
  SPEAKER_00: I love them.
• 0:44
  SPEAKER_00: And have you ever been to ports in Geneva?
• 0:46
  SPEAKER_00: No.
• 0:47
  SPEAKER_00: Oh my god, whatever garlic butter gloriousness that they're doing.
• 0:51
  SPEAKER_00: That'll work.
• 0:51
  SPEAKER_00: Yes, that'll work, you know.
• 0:53
  SPEAKER_00: So good.
• 0:53
  SPEAKER_01: Uh but you know, those are all cooked.
• 0:55
  SPEAKER_01: And then you bring on the oysters, and I I just it's slim them for a little bit.
• 1:02
  SPEAKER_01: Is that what it is?
• 1:02
  SPEAKER_01: I don't know how the preparation goes for an oyster.
• 1:05
  SPEAKER_00: Usually it's like on a raw bar, so you'll have But I love sushi.
• 1:09
  SPEAKER_01: I will eat raw tuna.
• 1:11
  SPEAKER_01: Sashimi.
• 1:12
  SPEAKER_01: I will do, but that does not mentally bother you?
• 1:16
  SPEAKER_01: Drizzle down your throat like an oyster does.
• 1:18
  SPEAKER_01: Nor do I sit at uh okay in courting with a slice of sashimi tuna and go And that's the problem.
• 1:27
  SPEAKER_00: It's the whole process of thanks to 5484, no oysters.
• 1:32
  SPEAKER_00: I used to eat Vienna sausages by the can when I was younger.
• 1:34
  SPEAKER_00: This must be like a young, like a young, young kid food because I babysat a kid who would only eat Vienna sausages.
• 1:41
  SPEAKER_01: I never in a million years.
• 1:43
  SPEAKER_00: I mean, I love a good hot dog, but yeah, maybe that's what it's like the precursor to hot dogs.
• 1:48
  SPEAKER_00: Then from 8557, Vienna sausages for sure.
• 1:51
  SPEAKER_00: I'd like to know who the hell was the first one to find an oyster, open it up, see the booger slimy nastiness, and decided, you know what?
• 1:59
  SPEAKER_00: I should eat that.
• 2:00
  SPEAKER_01: Yeah, yeah, that's a it's an extremely good way to put it.
• 2:03
  SPEAKER_00: Exactly.
• 2:03
  SPEAKER_00: And then this one, too, from 4093.
• 2:06
  SPEAKER_00: Sausages and potted meat.
• 2:09
  SPEAKER_01: Potted meat.
• 2:10
  SPEAKER_01: Hold on, what's a potted meat?
• 2:11
  SPEAKER_00: Yeah, I don't know what that is.
• 2:12
  SPEAKER_01: I gotta look this up.
• 2:13
  SPEAKER_00: Used to be poor people foods.
• 2:15
  SPEAKER_00: Now, cost getting right up there.
• 2:17
  SPEAKER_00: Grandma used to do, of course, butter on bread, then potted meat, then mayo, then lettuce, and tomatoes when they were in season.
• 2:26
  SPEAKER_01: Oh my god, wait till I tell you what potted meat is.
• 2:29
  SPEAKER_00: What is it?
• 2:30
  SPEAKER_00: Is it S on a shingle?
• 2:31
  SPEAKER_00: Oh my god, before I even go any further.
• 2:34
  SPEAKER_01: Potted meat is a fine, smooth, spreadable paste made from cooked ground or heavily seasoned meats.
• 2:41
  SPEAKER_01: It originally uh it's origins as a historical method of preserving leftover meat under a protective layer of fat.
• 2:50
  SPEAKER_00: Bad as ham salad.
• 2:52
  SPEAKER_00: You know, people who eat ham salad Oh, stop it! No, no.
• 2:55
  SPEAKER_01: Why is chicken salad okay, but ham salad isn't?
• 2:59
  SPEAKER_00: I mean, just the color alone looks like my cat vomited.
• 3:02
  SPEAKER_01: No, it doesn't.
• 3:03
  SPEAKER_01: Ham salad's delicious.
• 3:04
  SPEAKER_00: Oh, woof.
• 3:06
  SPEAKER_01: I I I would eat ham salad right now with dill pickles in it.
• 3:09
  SPEAKER_00: Ugh.
• 3:10
  SPEAKER_01: Chopped up.
• 3:11
  SPEAKER_00: 2825.
• 3:12
  SPEAKER_00: Vienna sausages are good.
• 3:13
  SPEAKER_00: It's like spam, just in hot dog form.
• 3:16
  SPEAKER_00: I don't want that either.
• 3:18
  SPEAKER_00: I don't think I've ever actually had spam in it.
• 3:25
  SPEAKER_01: Meat.
• 3:28
  SPEAKER_01: Methodically separated chicken, pork fatty tissue and various meat byproducts and trimmings.
• 3:36
  SPEAKER_01: It's worse than hot dogs.
• 3:37
  SPEAKER_01: Texture and taste.
• 3:38
  SPEAKER_01: Highly pureeed.
• 3:40
  SPEAKER_01: Oh, this is great if you're in the home.
• 3:41
  SPEAKER_01: Highly pureeed uh into a soft uniform spread that I'm gonna go through all.
• 3:46
  SPEAKER_00: The only thing I like with the spreads is like hummus, a cheese spread.
• 3:51
  SPEAKER_00: You know the port cheese spreads?
• 3:52
  SPEAKER_00: Yeah, either one of those, they're fine spreadable.
• 3:54
  SPEAKER_00: Right, exactly.
• 3:55
  SPEAKER_00: If you legs spreadable.
• 3:57
  SPEAKER_01: Okay, potted meat?
• 3:58
  SPEAKER_01: No.