Latest / Johnjay & Rich On Demand / You. Are. Food. Yain't gotta be fancy.

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You. Are. Food. Yain't gotta be fancy. · Johnjay & Rich On Demand

• 0:00
  Speaker 1: I saw this. This is pretty funny if you can
• 0:02
  Speaker 1: relate to it. Fancy food words on menus that just
• 0:06
  Speaker 1: make you roll your eyes.
• 0:07
  Speaker 2: Like what fancy food words?
• 0:09
  Speaker 1: Yeah, like delectable, exactly, deconstructed, Just say it's a plate
• 0:14
  Speaker 1: of ingredients, deconstruct hand cut. Surely there was a knife involved.
• 0:20
  Speaker 1: Seasonal fruit. Why does it say seasonal fruit and it's
• 0:22
  Speaker 1: always melons and grapes?
• 0:24
  Speaker 2: Oh oh, what about locally sourced? That's one, dude, It's like,
• 0:27
  Speaker 2: I don't care.
• 0:27
  Speaker 1: That's a good one. Locally source isn't on this list.
• 0:30
  Speaker 1: It should be farmed. A table sounds fresh, but there's
• 0:32
  Speaker 1: a lot of gray area there. Fresh cracked eggs as
• 0:36
  Speaker 1: opposed to what freshly dug potatoes? What about market price
• 0:41
  Speaker 1: instead of actually the listed.
• 0:42
  Speaker 3: Oh yeah, what the price? Cauliflower steak?
• 0:46
  Speaker 1: It's just colorflower right right, open face, as opposed to
• 0:50
  Speaker 1: half a sandwich artisan.
• 0:52
  Speaker 3: Yes, that's on here. You because I know how to
• 0:56
  Speaker 3: say it. What does it mean? I don't really usually
• 1:00
  Speaker 3: with bread, right, I don't know there's another one on here.
• 1:03
  Speaker 3: I don't know how to say. Uh, give it to
• 1:07
  Speaker 3: amuse bosh amuse bush. I talked about this a few
• 1:10
  Speaker 3: weeks ago. I know what it was.
• 1:12
  Speaker 2: It came up on the podcast with Stacy and I okay,
• 1:15
  Speaker 2: so I had never heard of it, and she dropped
• 1:17
  Speaker 2: it in there like I should know what it is.
• 1:19
  Speaker 2: It's like an appetizer, but at restaurants, it's not like
• 1:22
  Speaker 2: chips and salsa. It's like when the chef brings you
• 1:24
  Speaker 2: out just something.
• 1:25
  Speaker 3: To amuse you.
• 1:27
  Speaker 2: Well, like just a little taste of something. I've never
• 1:29
  Speaker 2: happen ever until she brought it up, and I'm like,
• 1:33
  Speaker 2: what are you talking about. I don't think we go
• 1:34
  Speaker 2: to those kind of restaurants.
• 1:35
  Speaker 3: Well that's on here, that's and.
• 1:38
  Speaker 2: Then i heard him drop it in the Boys and
• 1:39
  Speaker 2: I'm like, that's the Stacey word.
• 1:41
  Speaker 1: Also Medley so not curated curated. This is a restaurant,
• 1:46
  Speaker 1: not a museum curated compote. Oh, this place has more
• 1:50
  Speaker 1: than just everyday jam hand crafted.
• 1:55
  Speaker 3: So this isn't just iced tea out of a jug
• 1:56
  Speaker 3: from the store.
• 1:58
  Speaker 2: What about infusion, infuses.
• 2:05
  Speaker 1: Those are all food things that restaurants that make it
• 2:07
  Speaker 1: seem more more than what it really is.
• 2:10
  Speaker 3: That's all just what you John Taine Rich