[00:00:18] Speaker A: Welcome to Friendly Competition, a podcast to discover the best of all time. I'm Nick Carey alongside my coast and best friend, Cody Lena. Discuss various pop culture topics and narrative, down to truly the best of all time.
[00:00:30] Speaker B: Buffalo chicken dip. Dude, I'm just getting into it. Sorry.
Tournament with 16. Put them in. Everyone goes, whoa. And then we send it to brackets, they send it back. Super bowl food. Okay, Buffalo chicken.
[00:00:42] Speaker A: Why don't we just do that more often? We could just do that. Let's just clip that. And that's. We're just going to say that at the beginning so we can just get.
[00:00:48] Speaker B: Rid of the entrance music. Fuck that. We don't need that.
This. We can't get rid of the intro music. And here's why. People listening. We can't get rid of the intro music because someday me and Nick are going to walk out to that music and someone's going to cheer, and we need that. You have no idea how bad we need this.
[00:01:05] Speaker A: You need that walkout.
[00:01:07] Speaker B: Last time I was at Charizard show and they didn't tell you this. Last time I was at a charizard show, they fucking played six, six, six. So it was our theme song.
My friend Luke came up to me, gave me a grab on the arm and said, that's your theme song. He's very happy.
[00:01:23] Speaker A: Damn.
Cody Rhodes. When he's just out at a bar in America and kingdom comes on, is that the same? Someone just comes up to him like, that's your theme song?
[00:01:33] Speaker B: He's like, yeah, I played it. I know you did.
[00:01:36] Speaker A: Yeah, I figured.
[00:01:38] Speaker B: I saw the point. Sorry, I got to get back.
[00:01:40] Speaker A: Buffalo chicken dip.
[00:01:41] Speaker B: Get buffalo chicken dip. The guy, our gal who invented Buffalo chicken dip, mixed all this stuff together and had it. They didn't invent it to be a dip.
Those nasty motherfuckers were going to eat that with a fork, Nick. And that's the point I'm trying to make. The first person who made.
[00:01:55] Speaker A: They were trying to make a stew. They were trying to.
They were just like, here's the thing is, I don't doubt you, because I have tried to, because it is so thick and it is so rich that I have been like, this could be in a sandwich. You could put this in a calzone. You know what I'm saying? It doesn't feel like dip is not the initial step.
[00:02:22] Speaker B: They were making it. This is how buffalo chicken dip came. They were mixing this shit together and they had their fork. And this nasty person was literally a little bit to sweat because they were so ready to get into this, they had their fork and someone came in and they were like, oh, what did you mean? Is that a dip? Because there's no way a normal human person would eat that with a fork. And the other person had to be like, yeah, it's a dip for. God damn, it's a dip for crackers.
[00:02:45] Speaker A: Yeah, they're like, oh, the carrots and celery. You dip it into that, right? Because it's like buffalo chicken. Oh, that's nice. That's a cool dip idea. And they're like, no, that was just veggies for the side. No, this was my soup.
[00:02:59] Speaker B: I just know someone made that and they were looking forward to that nasty moment.
[00:03:03] Speaker A: Am I wrong in saying that buffalo chicken dip feels like it has rocketed up the charts in the last, maybe six. Like, within the last decade? I don't feel like I was going to parties and seeing buffalo chicken dip on the table. And now damn near every time someone know it's getting up there, it's like a buy request. Someone's like, hey, someone's bringing a buffalo chicken dip, right? We're going to have the favorite.
[00:03:32] Speaker B: I feel like this is like the comeback of buffalo chicken dip. But is this just the first time around? Are we seeing it right?
Are we in the rookie season of buffalo Chicken dip?
[00:03:42] Speaker A: Is what think we're in? I think as long as Patrick, for some reason, I'm going to intertwine these two. Patrick Mahomes is directly responsible for the rise of buffalo chicken dip only because their timing and careers have all gone up at the exact same moment.
There must be some reason, like, we are watching the beginning of a great career, that we're just like, wow, this is a hall of famer. It came out of nowhere. Didn't really expect much, was a backup. You're like, someone just kind of like, just put it on the table once and then now it's in the Super bowl. Like, it's there.
It doesn't feel right without it.
[00:04:20] Speaker B: You're like, I fucking hate when I'm at, I go to a week 14 game at my friend's house, and he's got just a dip that's made out of pistachios and honey. And I'm like, this is sweet, but why am I eating this? He's like, I'm just trying to see who's going to make the team next year for the Super bowl. So I'm over here doing like, bachlava dip, which was good. I just don't think it's Super bowl ready?
[00:04:43] Speaker A: Yeah. Right.
This is like a valuable is, but this isn't.
[00:04:48] Speaker B: I'm going to Fred Alex's house week. Yeah. Yeah. He just fed me some live bees.
[00:04:53] Speaker A: He just wanted to see if that was. If this is going to be on the team next year. Does it feel like it has what it takes?
[00:05:00] Speaker B: What week of the season do you bring out one of your weaker players just to see what they got? I'm asking you because I know you like to mix it up. Nick likes to cook. He's very good cook. I do fun, different things. So when you're trying something for the.
[00:05:11] Speaker A: First time, what week of the season is right now? I am trying to bring back bean dip.
[00:05:16] Speaker B: Okay.
[00:05:17] Speaker A: I really think bean dips got another run in it.
I feel like it was a high draft pick that never got out the gate. Just kind of was like, oh, it makes sense, right? You got a mexican food and you've had some bean dips. Or you're like, those are. Wait, that's just beans. Sounds great.
[00:05:34] Speaker B: So how are you getting over the fact that once bean dip gets room temperature, it's the most disgusting thing. You are just eating something that looks like room temperature poop. How do you get over that? How do you cross that barrier?
[00:05:44] Speaker A: See, that's the problem is we do have to get over a lot. It's a lot of fecal based problems because also people are like, it makes me too. And I'm like, deviled eggs are here. And they get to just run roughshod on the table. Why can't my 2d beans get here?
[00:06:01] Speaker B: It's because the deviled eggs look good. Deviled eggs are a treat with the eyes. Bean dip. No one's ever looked at a bean dip and thought, that looks good. That looks good. You're like, you smelled a bean dip and thought, that smells good. Yeah. Oh, my God. But you've never. The eyes don't do it for you.
[00:06:16] Speaker A: Bean dip is one of the. We're not here to talk about bean dip. Bean dip is definitely one where you need a co sign from someone else. Like, someone else at the party. Has to be you get on this bean dip, dude. It's actually really good. You're like, oh, okay. Thank God. All right, folk, so it's right now buffalo chicken dip versus sliders.
[00:06:33] Speaker B: Yes.
[00:06:33] Speaker A: And then the other matchup we'll talk about is the six seed chili going up against the eleven seed nachos.
[00:06:37] Speaker B: Here's the problem, though. I feel like buffalo chicken dip is on its come up.
[00:06:42] Speaker A: Right?
[00:06:42] Speaker B: It's like a quarterback rookie season. It's going great, but it's like if sliders is the other quarterback didn't start this season, right, because it got injured last season, it's recovering. Week six, sliders shows up. It's starting. It gets starting spot. Sliders are legendary.
[00:06:58] Speaker A: Yeah.
And especially now, the way we've changed the game.
I don't know who thought of this, but whoever saw a hawaiian roll pack was like, you know, I can just cut that thing right down the middle, and now I got two halves, and I can just fill that with whatever and put that in the oven, man. I've had, like, little, like, pepperoni mozzarella.
[00:07:17] Speaker B: With a little sauce.
[00:07:18] Speaker A: Sliders. I've had an italian slider out of there with some nice capacol, some salam in there.
[00:07:27] Speaker B: Okay, I think this will answer our question. Right here. Right here. I'm going to pose you a question that'll answer this whole part of the bracket. If the best slider you had at the party was a buffalo chicken dip.
[00:07:39] Speaker A: Slider, and I had this thought, because I'm like, because you can.
[00:07:44] Speaker B: You can, and I would.
[00:07:46] Speaker A: It's thick enough.
[00:07:47] Speaker B: It's thick enough.
[00:07:47] Speaker A: It'll hold up, and so it's like, it works. It's there.
[00:07:51] Speaker B: I think we got to go sliders.
[00:07:53] Speaker A: Well, wait, no. Wouldn't the logic be that the buffalo chicken dip elevated the slider, or you're not saying that's the best slider. You're saying its best form was in slider form?
[00:08:04] Speaker B: That's what I'm saying. Sliders are the most powerful. They're powerful because you can have any type of slider you want.
[00:08:10] Speaker A: I don't know if I would go that far.
Here's the problem with buffalo chicken dip, is that it is one of those foods that I can't control myself around, but I immediately regret the amount that I have ingested. By the time that I'm done with the amount of buffalo chicken dip I've consumed, I'm half buffalo chicken dip, and I'm ashamed.
[00:08:33] Speaker B: Other half is corona. So Nick's having a rough time.
[00:08:36] Speaker A: Yeah, because it feels like buffalo chicken dip. Like, you eat it in small bites, but then it meets back up in your stomach to become a rock.
[00:08:45] Speaker B: Oh, dude. Yeah. They're playing anchovies in there. Every time another bite gets introduced, they're holding hands, and they're all squeezing into the same space.
[00:08:52] Speaker A: We're going to do this together.
We're going back as a team. We're leaving as a team, folks. We're not doing this alone, it is brutal. Whereas, like, yeah, I can control myself around a slide. I'm like, oh, and slider does have that nice. Like, I don't have to do the math of, like. All right, I don't look like I'm taking too many. Just grab one.
[00:09:12] Speaker B: This is why our research is so important, because I might have some recency bias here, but Alex made sliders the other day doing exactly what you're talking about, where he cut the hawaiian rolls in half, toasted them on a grill, grilled. Just a big square sheet of burger. Oh, my God.
[00:09:27] Speaker A: I've always wanted to do one of those.
[00:09:29] Speaker B: Coleslaw, cheese, barbecue. These sliders changed my life. So I got a luck in sliders. Yeah.
[00:09:35] Speaker A: I'm going to go sliders here. I'm going to go sliders as well. All right. It goes up against either the six seed chili or the eleven seed nachos. Now we have nachos in here, but I'm realizing this. We did have, like, queso dip. So are we implying, Cody, are these pre made nachos? You have layered the chips down, you have already put on the cheese, the thinking, the chicken, the lettuce.
[00:10:05] Speaker B: Yeah. Because you can't just have, like, a little. Yeah. Well, I was thinking, like, maybe a nacho station set up, too. Okay. Because just having queso dip is not nacho.
[00:10:12] Speaker A: You're right. Okay. I'll allow for that. I just needed to mentally get away from being like, did queso dip get to sneak in twice off the back of.
[00:10:21] Speaker B: No, because just a dip is just a dip. But a nacho is an experience that you have to construct or has to be constructed for you. That's fair. Okay.
[00:10:27] Speaker A: I'll give you that. So we can do, like, a little nacho station. I do think we can't allow for necessarily, like, super melty cheese.
[00:10:35] Speaker B: I think we can, because it's more than queso dip. Once there's meat involved, lettuce, queso dip, like, spread over the top, tomatoes, onions. It's already transcendent.
[00:10:44] Speaker A: Fair enough.
Let's go for it. Because here's the problem.
I can't have nachos at a party. I know who I am. And unless you put all hands, guys, he's all hands. If you don't put a tarp down that I get to sit and you give me my special Nick spot.
Put a little sign on the tarp that says special Nick spot.
If you give me nachos to eat in your home, you will find nachos throughout your house.
[00:11:11] Speaker B: In rooms.
[00:11:12] Speaker A: You're like, why was he in the attic? Why are there Nick's nachos in our attic? Because I'm a monster when it comes to can't. I don't know how to do. Look, everyone else, none of their nachos are on the ground, on themselves, on their table yet. For me, I got nacho in my hair.
I'm like, how the fuck are you all doing?
[00:11:33] Speaker B: He's guys, he's all hands. It's the most disgusting thing I've ever seen. I tried to share nachos with Nick once, and I probably got one nacho to every five or six of his, and it was like a melee.
[00:11:46] Speaker A: I do that jack black logic where if it's the kind where you melted the cheese, like, you use, like, shredded cheese and melted it.
If that one nacho. If that cheese is holding together other parts, that's one nacho.
[00:11:58] Speaker B: If it's stuck together, it's one nacho.
[00:11:59] Speaker A: That's one nacho.
I'm not going to break off my one little chip. That's ridiculous. No, this is one nacho.
[00:12:06] Speaker B: Here's my problem. Chili. I'm never going to eat a bowl of chili at a thing. I never know how much chili is the right amount to have. What am I supposed to. Yeah, because when I'm at home eating chili, I'm going to eat five pieces of cornbread and I'm going to eat four bowls of chili.
[00:12:20] Speaker A: Right?
[00:12:20] Speaker B: Because that's what I do. What am I supposed to do with it at the party?
[00:12:23] Speaker A: And now you have.
[00:12:24] Speaker B: Because I can't eat a bowl of chili. Nick, can I put it on the nachos? If I put it on my burger, are people watching me? Am I getting too nasty over either. Either.
[00:12:34] Speaker A: What's going to happen is exactly right. Maybe someone does have, like, little burger sliders or something like that. Or nachos. And now you're like. And then you grab the chili and you drizzle a little bit on. You are either going to be seen as, like, a visionary and someone's going to be like, dude, sick. Great idea. Or everyone's going to be like, hey, Catherine, I saw Cody putting on the chili just all over his plate.
Is he having a hard time? Right?
[00:12:58] Speaker B: Been. It all comes back to the fact that if I only eat the chili in a bowl, I'm going to eat too much chili. I'm going to put it on my food. I'm going to put too much chili. It's too much chili. I want too much chili.
[00:13:08] Speaker A: And then the problem is now with the chili, especially if we're not doing, like, a walking taco situation. Now I got two dishes. I have a bowl and a plate that I'm trying to carry. Now I've got, like, a beer in my elbow crook that I'm trying to balance and not drop. You know, your boy is about to make a mess also.
[00:13:27] Speaker B: What?
[00:13:27] Speaker A: I'm going to get back in line to get a bowl of chili. Go fuck yourself. No, we're doing this. I got one shot at this table to get everything good, fresh. I'm not going to wait back in line.
[00:13:38] Speaker B: No. Absolutely not at all.
[00:13:40] Speaker A: So you're right. Chili does present a unique problem. But why is. Is this just, like, a relic of the past? Because for some reason, I feel like chili. People are like, God, I have chili at Super bowl party.
[00:13:52] Speaker B: Why.
[00:13:54] Speaker A: Do we need this?
[00:13:55] Speaker B: First of all, because chili's amazing, Nick. I just don't.
[00:13:57] Speaker A: Chili's great.
[00:13:58] Speaker B: It's great. But, yeah, I think you're never. Everyone feels like there should be chili there, but I've never seen anyone actually eat it because I can't figure out how to etiquette of it.
[00:14:07] Speaker A: Yeah, well, like you said, for me, just too many dishes, so I'm not going to be able to get to it. And otherwise I'm about to ladle it on stuff and now I am going to make a mess.
[00:14:17] Speaker B: I'm going to make a mess. You've once again introduced mess into the situation. So you need special spot.
You know that room where you put the dog in so he doesn't bother all the guests? That's Nick's spot.
[00:14:30] Speaker A: Just make sure I can kind of see the tv from the crack in the door you let me have.
[00:14:34] Speaker B: Oh, looks nice.
[00:14:35] Speaker A: Oh, nice score.
[00:14:37] Speaker B: I think I'm going to lock in nachos. Because unless you give me chili and instructions about how nasty I'm allowed to get, like, I need printed instructions. What are the rules that are handed out to everyone?
I don't want to feel singled out. I need you to give these instructions to everyone.
[00:14:54] Speaker A: Could you imagine going to the super. You're at the buffet, the Super bowl party buffet. And just right above the chili, you just see, like, a massive ten inch by 20 inch poster that just is, like, running. It just says, the rules of the chili.
[00:15:09] Speaker B: Thank you. On a scale from one to the beat of itchy ma. How nasty can I get on this?
[00:15:16] Speaker A: Exactly? They just tell you.
Would it be better if they were like, you can get as nasty, like, rule number one, nasty as you want to be? Or do you really want rule number one to be like, take a bowl, put one scoop of chili in it. That's enough.
[00:15:31] Speaker B: You just need to know how nasty it is. As nasty as you need to be. I see that. I get it. Yeah.
[00:15:38] Speaker A: Also, this is one of those things, and we've talked about this before, where it's like, I feel like I very much like the chili that I make because I make the chili that my mom makes, right? When I try other people's chili, I'm like, who the fuck taught you how to make chili? This is what you call this chili? What are you doing here? This is basically refried beans with chili seasoning. That's what you made. You made this thick, nasty thing.
[00:16:02] Speaker B: But then they're looking at mine.
[00:16:03] Speaker A: They're like, why do you have so many veggies? You got peppers and onion and celery in yours. This isn't vegetable stew time, so it's too difficult.
You're threading needle that. You don't even know where it is. It's in the haystack.
[00:16:18] Speaker B: We got to go with nachos.
Not just. You've given me a green light to get fucking to raw dog this plate.
[00:16:26] Speaker A: You've given most of your party. You did not give me everyone any. I can't. I don't think I've been to a party that has nachos. And now I wonder if there's secret text threads that my friends are in where they're like, hey, we're going to have that great 4 July party. I was thinking nacho bar.
[00:16:40] Speaker B: And they're like, you could give me a plate of nachos. Bone in wings with nothing to clean up. And then just a little bottle, like, a foam bottle that I have to spray seltzer out of it into my mouth to drink. And Nick would make more of a mess with an uncrustable right. And I don't know how he does it.
[00:17:00] Speaker A: You could put me at the kids table and still be amazed at how great your child is at keeping their plate together.
How did you fail know? I don't know who let me fail so bad at this. I blame the system at the end of the day, the whole system.
[00:17:18] Speaker B: We were at something eating once. I don't remember what it was. And you came up to me after you ate, and you're like, did you know there's a face on our plate? Because there's, like, a face at the bottom of the plate. And I remember thinking, that's literally why they put the face there so little kids will be like, oh, look at that. I found the face. And Nick's like, hey, look at.
[00:17:35] Speaker A: Hey, hey, look at that. I ate enough food. I got to see the.
[00:17:43] Speaker B: Fuck. All right. Nachos.
[00:17:44] Speaker A: I love a nacho bar. Or, I'm worried. I think sliders is strong. I'm almost worried that it's like there's almost too much leeway. We can go so many ways, but at the end of the day, no matter what the problem with sliders, probably one of the quickest things to go. Right?
[00:18:01] Speaker B: Quick to go. I think it's also a tough ask.
[00:18:03] Speaker A: Well, right. This feels like if you're the home team and this is your. And you're making it not terrible, but if you're an away team trying to bring sliders, that feels big. That feels like a lot that you're trying to do.
[00:18:15] Speaker B: Yeah. Well, it's also, here's the thing. If I'm going to, like, a party and I get the text, like, hey, text me if you need anything. And I get texted, hey, could you bring buffalo chicken dip? Done. Can you bring chili? Done. Can you bring nachos? No problem. If someone's like, hey, can you bring sliders? I'm like, whoa, whoa, whoa. Sorry. Aren't you the fucking host of this thing? Yeah, if I wanted sliders, I would host the Super bowl.
Yeah. You've all of a sudden put me out of house and home. You might as well ask me to murder someone for you. What?
[00:18:47] Speaker A: And also, you can just text them back. So we're hosting. I didn't know we were having it at my house.
[00:18:52] Speaker B: Yeah.
[00:18:53] Speaker A: So we're doing it at my place. Then we better make sure everyone knows that. No, just bring sliders. Like, if we're having sliders, we're having it at my house. This is the home team's game right here.
[00:19:02] Speaker B: Exactly. You can't ask that of someone. So does that mean it's too much?
[00:19:06] Speaker A: Because here's the thing. So in any given pack of hawaiian rolls, there's only twelve. Right. But if you make one sheet of.
[00:19:17] Speaker B: Those, right, I'll eat those.
[00:19:19] Speaker A: You've made twelve little sliders. But that's not enough sliders. But to bring 24, the amount, the prep work, the amount of extra food that you're going to have to make the italian one, it's pretty expensive because you're getting nice italian meats. Did you not hear me? I said salam.
[00:19:36] Speaker B: Salam.
[00:19:36] Speaker A: I said a capacol. You know what I'm saying?
I'm not saying, put ham and turkey on here.
[00:19:43] Speaker B: Okay. I think another part of the experience is when I'm going to the Super bowl party. I know, like, a few days before, like, oh, we're going to Super bowl party. I start to get excited, right? I anticipate, like, oh, we'll probably have those little cocktail leaners. There'll be nachos, there'll be food. I never will assume there's going to be sliders. So does that mean I don't get to build up my anticipation for nachos unless I'm having guy Fieri's trash can nachos? Which we've done said before, over half the enjoyment I get from nachos is the. I mean, because they're not going to be that good, right?
[00:20:15] Speaker A: It's about to just be a slop mess. I think what we're looking at here, too, as I'm seeing this, I'm like, these are two home field items. You can't bring nachos to a party. Right? I don't even know what that would mean, because you would have to bring the table. Right? If someone's like, all right, I'll bring nachos. I would also be like, all right, please bring your own, because if you're going to bring nachos, right, you're bringing cheese, you're bringing chips, you're bringing meat, you're bringing all the sides. You better have some pico de gallo, or you better have some jalapenos. You better have this. You cannot show up and say, I'm bringing nachos, and it's just a crock pot full of that Costco big, massive can of nacho cheese that you can buy and just dumped that in.
[00:20:58] Speaker B: Don't call that nachos, but do bring.
[00:20:59] Speaker A: That to the party, please.
[00:21:01] Speaker B: Do bring that, actually.
[00:21:03] Speaker A: But if someone tells me there's nachos at the party, I want the full spread now. I want to be able to get nasty on it. And so that's my problem, though, is a, I just think nachos are too messy. I think that they, at the end of the day now, we've got too many little things of, like, you got a little bit of lettuce, you got little tomatoes, you got little jalapenos, you got onions.
[00:21:25] Speaker B: Sliders are too messy. You got all the kitchen cleanup you got to do.
[00:21:28] Speaker A: Slider is self contained, though. I'm from the plate.
[00:21:31] Speaker B: Yeah, but I'm talking about the cooking experience, and if you've made it clear that I'm hosting now, then you've put that on me.
[00:21:38] Speaker A: I think we look at these as both. These are only acceptable as home team offerings. How mad would you be if someone did a slider? But it was just, and I'm not even kidding you, it's literally just ham and cheese.
[00:21:50] Speaker B: That's not slider.
[00:21:54] Speaker A: You didn't bring slider. Hey, where are the sliders that someone said, oh, they're the ham and cheese sliders. Those aren't sliders. No, they're not.
[00:22:03] Speaker B: You're either lying to me or you're ignorant, and I need to know which one it is.
[00:22:09] Speaker A: Then are there other sandwich items?
[00:22:11] Speaker B: Oh.
[00:22:11] Speaker A: Because the slider can also be like when you make a sand. You know, when they kind of make a little sandwich.
[00:22:16] Speaker B: That's small sandwich, though. That's not slider.
[00:22:18] Speaker A: That's not slider.
[00:22:18] Speaker B: Okay. Sandwich. All right, I'm locking in nachos. I sitting on the nacho train. I just think when I think Super Bowl, I think nachos more than. I think slider, too.
[00:22:29] Speaker A: I think slider is coming in. I think it's getting hotter.
[00:22:32] Speaker B: I think slider is amazing. I think it's awesome. And I'm not getting a point. This is very difficult for me. Yeah.
[00:22:37] Speaker A: I think I'm going sliders, dude.
[00:22:39] Speaker B: But I got to go nacho.
[00:22:41] Speaker A: I get it. We'll settle this the only way we know how with the american voting coin of 2004 is brought to you by random.org. George Bush facing up John Kerry on the other side. Low seed gets a pick. That's going to be me.
[00:22:51] Speaker B: What about this? What about this? Okay. No, I'm trying to win you over. I want to run before we flip, before it's finalized, okay?
This is why nachos are good. If there's sliders and we're at a Super bowl party, right? And I'm, like, heading off, I'm going to be like, hey. Oh, you need anything? You'd be like, yeah, Cody, could you grab me a couple of sliders? Right?
[00:23:08] Speaker A: Yep.
[00:23:09] Speaker B: And I'd say, yeah, absolutely. If you wanted nachos, you wouldn't have anyone else get them, right?
You have to do it yourself.
[00:23:17] Speaker A: It's a personal experience.
[00:23:18] Speaker B: Personal experience. It's very important. Also, I can't yell across the room while people are watching the game to how nasty I need you to get on these nachos. Yeah.
Is that anything? Is that something that you understand?
[00:23:32] Speaker A: I understand. You're right.
[00:23:33] Speaker B: Are more personal, more pure, closer to your heart.
[00:23:37] Speaker A: I can't get over seeing the mess on the table. When it's all said and done and all the ingredients have all gotten out of their nice little containers that they started in, and there's just chaos on the table and it just doesn't look as great as it started. Sliders, like I said, they're going to be gone. Sliders going to be gone.
They are self contained. They clean up nice. I like the look of them. And the rush is what I'm looking at. I like seeing a nacho bar, but I have my anxieties, the rush of seeing some little sliders here.
I got to go with my heart on this. This is my heart saying I love them little.
[00:24:19] Speaker B: I'm still doing nachos.
[00:24:21] Speaker A: All right, well, here I have the low seed with sliders. And I'm going to say, I mean, you know, George Bush is a nacho boy, so I got to go. My guy John Kerry on this one. So we'll flip George Bush again.
[00:24:32] Speaker B: He's around. Thank you.
[00:24:33] Speaker A: Control my boy. The patron saint of Super bowl party. George Bush will have his way. He will tell you what you're having at your Super bowl party. Oh, folk, this is pretty solid here.
[00:24:47] Speaker B: Yeah, this is a good. We're going to have some good research here, so go back and listen.
[00:24:51] Speaker A: Yeah, that's the whole point. But get on that research here because we got final four Friday coming up and we're about to tear this mother down. And luckily, it'll be the Super bowl.
[00:25:02] Speaker B: Now.
[00:25:02] Speaker A: You know exactly what you'll need to buy. You will know for the first time ever, we have recorded something and put it out at a time when the event will not have already occurred or have happened on that day to be like, so what was the point? Hey, thanks for doing best costume where it ends in November, you fucking idiots.
We hear it. We understand.
[00:25:27] Speaker B: I don't know if you know this. We also have the Internet. We see what you say we see.
[00:25:31] Speaker A: And there's just times where Cody and I will be like, we did just release best gift the week after.
[00:25:39] Speaker B: Did we?
[00:25:40] Speaker A: Sure did. We've effectually landed it unusual.
[00:25:44] Speaker B: The Christmas one we did on purpose because we didn't want you to feel bad after you gave people shitty gifts.
[00:25:48] Speaker A: Yeah, exactly.
[00:25:49] Speaker B: Yeah.
[00:25:49] Speaker A: That's why.
[00:25:50] Speaker B: Because we thought if we would release the week ahead, you would have already bought your shady ass stuff. So we just had to get way ahead of it. So we're just ahead of it for next year. Yeah.
[00:25:57] Speaker A: So here we are. We're going to get good at this SEO thing one of these days. Doubtful. Doubtful. All right.
[00:26:04] Speaker B: Folks.
[00:26:04] Speaker A: Well, that is it. Thank you all so much for listening to this episode of friendly competition. You want to know about Chaboys, a few things that you can do, as always, share with a friend, tell a friend. Wherever you're listening to this, make sure you hit that. Like that. Follow and that. Subscribe and wherever you can. Give us those five stars, please.
[00:26:19] Speaker B: Absolutely. Follow us on all of our social media, Instagram, Facebook, xx fuck, there's got to be something in there.
[00:26:26] Speaker A: Xxx our porn site.
[00:26:30] Speaker B: Well, that's not ready yet.
[00:26:32] Speaker A: Well, it's not up, but I mean, the back door is always open for us, baby.
We are going to move into onlyfans. This is going to move to an OnlyFans exclusive, so get on it while you can.
[00:26:43] Speaker B: If you know what you want to see on our onlyfans, email that to us at
[email protected].
[00:26:48] Speaker A: Please say feet. Please say feet. Shout out to Charizard for that intro music. You want to hear more of their stuff? And over to bandcamp. Type in Charizard and replace the vowels with sixes. That is going to be it for us, folks. Final four Friday coming up. But until then, I've been Nick Carey.
[00:27:05] Speaker B: And I'm Co Dalina. See you on the boat.
