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<v Speaker 1>You're listening to Bill Handle on demand from kf I

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<v Speaker 1>am six forty.

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<v Speaker 2>Ask I am six forty Bill Handle here on a.

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<v Speaker 3>Friday morning, May second. Now we're making.

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<v Speaker 2>The Friday eight o'clock hour a little bit different because

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<v Speaker 2>I'm off to a doctor's appointment down at the bottom

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<v Speaker 2>of the hour. So Neil is going to do footy

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<v Speaker 2>Friday at eight thirty to nine o'clock. And what we're

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<v Speaker 2>doing now is ask Candle anything from eight day thirty.

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<v Speaker 2>And the rules are the same with ask Candle anything,

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<v Speaker 2>because everyone here asks about everyone here.

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<v Speaker 3>You know, what's cobot like, was handled like that sort

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<v Speaker 3>of thing.

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<v Speaker 2>We've added this segment and it's great fun where you

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<v Speaker 2>ask me anything and you get to find out a

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<v Speaker 2>little bit more about me, usually to my level of humiliation.

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<v Speaker 2>I mean, that's the point of all this, to humiliate myself.

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<v Speaker 2>And it's a question of advancing the concept of self loathing,

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<v Speaker 2>which is very important in my life.

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<v Speaker 3>Okay, Neil, by the way, chooses this.

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<v Speaker 2>People record these and on Monday, I'll tell you how

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<v Speaker 2>to do it, and then I hear them for the

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<v Speaker 2>first time. Neil and An.

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<v Speaker 3>Choose the question, So let's do it. We'll start with

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<v Speaker 3>the first one.

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<v Speaker 4>Cono, Hi, Bill, you used to talk about making these

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<v Speaker 4>ham and cheese sandwiches. Please tell me what is your

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<v Speaker 4>recipe aside from the obvious? I mean, what kind of

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<v Speaker 4>bread do you use?

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<v Speaker 1>What kind of ham?

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<v Speaker 4>How much ham? What kind of cheese?

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<v Speaker 2>Okay, fair enough, all right, I'm very French in my

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<v Speaker 2>approach to ham and cheese sandwhich is very good question.

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<v Speaker 2>By the way, I just use butter on the bread.

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<v Speaker 2>Usually the bread is from Costco, either their Chiabottle Roles

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<v Speaker 2>or sometimes Librea French bread. Ham is from Ralphs or

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<v Speaker 2>any other store. It's Boar's Head, black Forest Ham mediums

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<v Speaker 2>and the cheese is from Costco medium cheddar cheese sliced,

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<v Speaker 2>and I use the appropriate amount to make a sandwich.

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<v Speaker 1>Wow.

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<v Speaker 2>Damn, that was a good question. That was deep, wasn't it.

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<v Speaker 2>That's metaphysical stuff. Man, What I knew you'd like that

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<v Speaker 2>one I did. You're right, ham and cheese sandwiches, Ham

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<v Speaker 2>and cheese, my life.

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<v Speaker 3>Here's your choice.

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<v Speaker 2>If I had a choice between ham and cheese sandwiches

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<v Speaker 2>and having children, Huh, that's no choice, all right, kono.

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<v Speaker 1>Next, So Bill, here's my question. Who's a bigger a

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<v Speaker 1>hole you or your dad? And why did you become

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<v Speaker 1>that way?

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<v Speaker 2>Ooh, that is a very good question. Well, first of all,

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<v Speaker 2>I became that way because of my dad.

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<v Speaker 3>We're different.

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<v Speaker 2>We're different, my dad was. It was pretty rough because

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<v Speaker 2>my dad was seriously bipolar. We didn't know that he

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<v Speaker 2>was bipolar at the time. And he came from East Europe,

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<v Speaker 2>which has a very different culture. So I would say

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<v Speaker 2>based on that, I am okay.

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<v Speaker 1>Next question, Hey, handle skip from Cape Town.

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<v Speaker 4>Just wondering did they ever catch the guys that broke

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<v Speaker 4>into the Persian Palace?

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<v Speaker 3>No, they did not.

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<v Speaker 2>This was part of a Chilean gang that goes to

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<v Speaker 2>neighborhoods and they still have the problem. And what they

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<v Speaker 2>do is they what they case the neighborhood, throw a

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<v Speaker 2>ladder up to the second floor where bedrooms are where

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<v Speaker 2>most of the people keep their jewelry and their money.

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<v Speaker 2>Don't even attempt to go into the first floor, go

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<v Speaker 2>up there, break into the bedroom and they're there ninety

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<v Speaker 2>seconds and clean out the clean out the bedroom, clean out.

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<v Speaker 2>They go in the closet if there's a safe there.

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<v Speaker 2>And in my case, and don't tell my ex they

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<v Speaker 2>took a bunch of really high end purses, for example,

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<v Speaker 2>that she thought cost a couple of thousand dollars each.

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<v Speaker 2>They were knockoffs that I bought on the street in

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<v Speaker 2>MacArthur Park. And the jewelry that she bought that they

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<v Speaker 2>she thought they had stolen real JEWELRYOSL zirconium.

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<v Speaker 3>So in reality they got two hundred dollars worth of stuff.

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<v Speaker 2>The door cost me a lot of money because they

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<v Speaker 2>broke through the door, the French doors.

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<v Speaker 1>The eve Saint Lauren, Yeah, the k yeah.

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<v Speaker 2>Yeah, yeah, And it was and they didn't catch them.

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<v Speaker 2>A couple of other homes in our neighborhood got tagged.

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<v Speaker 2>That was an instigated community with a twenty four hour

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<v Speaker 2>guard because it's you know, they pay enough and so yeah,

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<v Speaker 2>it was tough, all right.

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<v Speaker 5>Another one, Hey, Bill, I was just wondering throughout your

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<v Speaker 5>legal career, was there ever one case or one project

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<v Speaker 5>you worked on This stood out as just the best

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<v Speaker 5>thing that you ever did, and it was just that

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<v Speaker 5>most memorable thing. I think most people in their career

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<v Speaker 5>look back on one thing. I was just wondered if

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<v Speaker 5>you had one.

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<v Speaker 2>Takes all right, Yes, I have a couple of couple

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<v Speaker 2>of instances that I want to share with you, and

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<v Speaker 2>this had to do with sperm tests. One of the

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<v Speaker 2>things when infertile couples came, we had to do a

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<v Speaker 2>sperm test to find out if the man was in

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<v Speaker 2>fact fertile. That was an easy one, that was number one,

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<v Speaker 2>And so I would send the man to the doctor's office.

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<v Speaker 3>And this is going to be in a book if

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<v Speaker 3>I ever write.

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<v Speaker 2>In one case, the nurse called me up and said

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<v Speaker 2>that they were obtaining a sperm test. The wife went

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<v Speaker 2>in with him and all they heard was banging and

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<v Speaker 2>screaming and moaning in the room and they had to

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<v Speaker 2>go in and go This is not quite the way

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<v Speaker 2>it works. The other one is we had another case

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<v Speaker 2>where the man goes in and we don't know what happened,

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<v Speaker 2>but what ends up happening is going in and producing

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<v Speaker 2>a sperm specimen is pretty specific.

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<v Speaker 3>There's alcohol involved and cleaning and you.

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<v Speaker 2>Know, do you know, just it's almost a medical procedure,

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<v Speaker 2>and there's a little dixie cup involved where the sperm

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<v Speaker 2>is put in, and what apparently happened is he missed

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<v Speaker 2>the dixie cup and the sperm flew over the end

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<v Speaker 2>and ended up on the carpeted floor and then he

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<v Speaker 2>scooped up the sperm and gave it to the lab

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<v Speaker 2>tech who looked in their microphone microscope and saw all

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<v Speaker 2>of this incredible gunk that it was incredible, just insane.

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<v Speaker 1>Nine polyester, sir, that's right, hey Bill, there's two more,

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<v Speaker 1>but you seriously, this is the highlights of your career. Now.

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<v Speaker 2>The other one is I had an Israeli guy who

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<v Speaker 2>came in we needed a sperm specimen, and he said,

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<v Speaker 2>I don't do this by myself.

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<v Speaker 3>I only do this with women.

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<v Speaker 2>I go, what are you talking about it? He goes,

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<v Speaker 2>I never masturbate, and I went, oh, good god. So

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<v Speaker 2>what I had to do was I had to arrange

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<v Speaker 2>for him to go to one of those massage parlors

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<v Speaker 2>down on Willshire Boulevard that Korean's run. And this is

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<v Speaker 2>not anti Korean, that's just a fact. And had to

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<v Speaker 2>call the lady who was jabbering in Korea Korean could

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<v Speaker 2>barely talk and say I need help, and that thing

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<v Speaker 2>about in order to produce this for legal Yes it is,

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<v Speaker 2>because it's for medical purposes. I don't know if it's

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<v Speaker 2>legal or not, but that's the only way we get

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<v Speaker 2>a best specimen, and you know those are I have

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<v Speaker 2>dozens of those.

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<v Speaker 3>Now my favorite one, okay.

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<v Speaker 2>Because it worked because then the sperm specimen went to

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<v Speaker 2>the doctor and went fine and there.

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<v Speaker 3>Was no polyester in it. Okay.

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<v Speaker 2>So now my favorite one was in those early days

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<v Speaker 2>to find out if a man was fertile.

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<v Speaker 3>One of the tests.

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<v Speaker 2>That were done, and it's kind of interesting stuff, was

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<v Speaker 2>the host hamster test.

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<v Speaker 3>It just so happens that hamster eggs.

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<v Speaker 2>The zona around the egg is almost identical to humans.

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<v Speaker 2>And to see if the sperm had the ability to

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<v Speaker 2>break through and enter the egg, took hamster eggs and

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<v Speaker 2>what they would do is they would superovulate the hamsters

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<v Speaker 2>to produce a whole lot of eggs, break the hamster's neck,

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<v Speaker 2>kill it, retrieve the eggs, and then in a petri

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<v Speaker 2>dish the sperm was put in to see if the

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<v Speaker 2>sperm could actually penetrate the egg.

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<v Speaker 3>Now, of course, once it did.

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<v Speaker 2>The egg disintegrated because you know, I mean, there's no

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<v Speaker 2>such thing as humesters, so that doesn't exist. So what

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<v Speaker 2>I would do, and Will is looking at me, so

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<v Speaker 2>what I would do? And this is why, Now, this

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<v Speaker 2>is why I wonder how I had a successful legal practice,

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<v Speaker 2>because what I would do is I would tell my couple,

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<v Speaker 2>particularly the husband, and I would say, and I want

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<v Speaker 2>to explain the test, and that is the hass hamster tests.

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<v Speaker 3>So I want you to know what's going on that will.

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<v Speaker 2>Was your sperm to fertilize those hamster eggs, as weird

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<v Speaker 2>as it sounds. And by the way, ignore the fact

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<v Speaker 2>that they put a duct tape around the hamster so

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<v Speaker 2>it doesn't explode. Now, Uh, that was a tough one.

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<v Speaker 2>You get it, hamster? So does Okay?

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<v Speaker 3>He did?

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<v Speaker 1>All right? Uh?

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<v Speaker 3>And there are there's there's a book in there. Okay.

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<v Speaker 1>Next question, hey, Bill, just a question I was wondering.

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<v Speaker 6>Is it true that they must check a new pope

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<v Speaker 6>to make sure he has you know, yea Mahony's in

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<v Speaker 6>order to come.

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<v Speaker 3>That is yes, And I'll tell you why.

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<v Speaker 1>I thought there was mentioned that a few months ago.

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<v Speaker 2>But there was a woman pope actually, and people didn't

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<v Speaker 2>know it was a woman.

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<v Speaker 3>This is a story that some.

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<v Speaker 2>People say is apocryphal, other say it is legitimate. And

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<v Speaker 2>this was in I think the fourteen hundreds, in which

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<v Speaker 2>a woman became pope and they do check the pope

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<v Speaker 2>is held up on a sedan chair which is carried

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<v Speaker 2>and as part of the part of the panoply.

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<v Speaker 3>Now is that true?

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<v Speaker 7>Yes?

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<v Speaker 2>Probably, And to check if you know, there's now you've

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<v Speaker 2>heard of. When the pope issues a statement is called

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<v Speaker 2>a papal ball, a papal bull.

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<v Speaker 3>This is a papal ball.

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<v Speaker 2>So when the pope issues papal bulls, he also checks

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<v Speaker 2>to see if papal balls.

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<v Speaker 3>By the way, that part I but it's.

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<v Speaker 2>Well, that was just funny to me, But the rest

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<v Speaker 2>of it is is true.

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<v Speaker 3>Yeah, yeah, they checked the balls. Okay, one more good

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<v Speaker 3>good questions today.

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<v Speaker 7>Yes, Bill, did you meet your current wife on the

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<v Speaker 7>same website that Bill Belichick used? And also would you

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<v Speaker 7>ever like to go on a double date with him?

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<v Speaker 2>Hmm, Well, actually, I don't think I was in the

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<v Speaker 2>same one. What I was doing, I was going on

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<v Speaker 2>Grinder and mistakenly I went on another website that turned

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<v Speaker 2>out to be a straight website. No, I actually met

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<v Speaker 2>my current wife at an event, at a KFI event,

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<v Speaker 2>and we started talking and so yeah, all right, guys, now, no,

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<v Speaker 2>and I do not want to go on a double

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<v Speaker 2>date with Bill Belichick?

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<v Speaker 3>Okay, not at all interested. Yeah, all right, we're done, guys.

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<v Speaker 3>That was fun. That was fun. Yeah, I enjoyed that.

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<v Speaker 1>I swear to you. I had no idea where you

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<v Speaker 1>were going to go for the career highlight, and that

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<v Speaker 1>was not what I expected.

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<v Speaker 7>Yeah.

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<v Speaker 2>Well, if ever I get a question about the career

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<v Speaker 2>highlight on my broadcast life, that's going to be interesting

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<v Speaker 2>because there is a case that is just great.

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<v Speaker 3>Fun I tell you about it. Okay, that's it. I'm done.

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<v Speaker 1>All right. Bill Handle showed Neil savadri here and the

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<v Speaker 1>morning crew finishing up this Foody Friday with Foody Friday

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<v Speaker 1>as Bill Handle had to run to a medical appointment.

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<v Speaker 1>Let's hope it deals with his brain. Potato chips, we

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<v Speaker 1>all love them, right, Who doesn't love good potato chips?

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<v Speaker 1>Will what's your go to? If you have potato chips

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<v Speaker 1>in your house, what's what's your jam? Sir? Well?

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<v Speaker 6>I love the trashy Cheetos myself, but potato.

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<v Speaker 1>Chips I'm talking. No, I'm talking strictly potato chips, and

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<v Speaker 1>we all do.

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<v Speaker 2>By the way.

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<v Speaker 1>I like those potato chips with the sea salt and

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<v Speaker 1>the vinegar. I can't think of the name of them.

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<v Speaker 6>Kettle corn okay, yeah, or kettle chips, right, kettle chips yeah, yeah, yeah,

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<v Speaker 6>very good. Okay, and Amy, what about you, what's your

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<v Speaker 6>potato chips? Yeah, it's definitely kettle chips.

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<v Speaker 1>Kettle chips.

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<v Speaker 6>Yeah. They have a salt and pepper flavored and they

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<v Speaker 6>have a truffle flavored.

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<v Speaker 1>It is delicious, really well. No truffle oil is I

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<v Speaker 1>find white truffle oil to be not so great. It

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<v Speaker 1>was really popular for a while, but it's.

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<v Speaker 6>It smells a little funky, but its truffles is the thing.

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<v Speaker 1>Most of it isn't made troubles, so it tastes it

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<v Speaker 1>kind of. But I'll have to try those. I don't

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<v Speaker 1>think I've tried them. And kno, what's the use, sir.

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<v Speaker 1>I'm a traditionalist. Just lays laser yellow lay. Yeah, that's

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<v Speaker 1>a laser in my house. And another one that is

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<v Speaker 1>in our house that is a big deal around here

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<v Speaker 1>is cape cod. They are also kettle style cooked potato

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<v Speaker 1>chips original sea salt, but we keep those in the house.

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<v Speaker 1>Why do I tell you this because Food and Wine

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<v Speaker 1>just did a potato chip taste test and the first

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<v Speaker 1>time they've ever had a perfect score for a food

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<v Speaker 1>item was these particular ones, the cape cod kettle cooked

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<v Speaker 1>potato chips original Sea Salt. If you get a chance,

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<v Speaker 1>try them. They really are fantastic. A slightly thicker, great

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<v Speaker 1>crunch to them. But I was blown away by that,

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<v Speaker 1>so listen that that came out top. The second was

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<v Speaker 1>Trader Joe's owed to the classic potato chip, and I've

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<v Speaker 1>not had that one. Has anybody experienced the flavors that

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<v Speaker 1>are owed to the classic potato chip? So that came

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<v Speaker 1>in as the best classic. Best overall was cape cod

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<v Speaker 1>and best crinkle cut was Ruffles, which I like ruffles.

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<v Speaker 1>They've got ridges. Ruffles have ridges, and those are also

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<v Speaker 1>good in your blowny sandwiches or whatever throw them on

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<v Speaker 1>there or burden. I love potato chips on sandwiches. Yeah, right,

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<v Speaker 1>the best Ye you feel like a scientist as a

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<v Speaker 1>kid when you do that. You're like, I have I

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<v Speaker 1>have created something that no one will ever ever eat

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<v Speaker 1>before ever, And then you find out every single kid

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<v Speaker 1>in their life restaurant quality see Sea salt kettle cooked.

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<v Speaker 1>Also the kettle. I think the thing with the kettle,

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<v Speaker 1>they're slightly thicker and crunchier. Right, that's that's the jam.

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<v Speaker 1>But see is is really coming into its own By

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<v Speaker 1>the way, they are all over the place. Theirs are

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<v Speaker 1>done in avocado oil and they are Vegan honorable mention,

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<v Speaker 1>Boulder Canyon olive oil, Classic Sea Salt, So none of

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<v Speaker 1>these are the crazy stuff. They're all in the classic brand.

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<v Speaker 1>But I thought, you know, for someone like Food and Wine,

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<v Speaker 1>which I do enjoy reading, by the way, and encourage you.

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<v Speaker 1>They're at Food and Wine dot Com broke down and

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<v Speaker 1>they have they have a group of tasters that they

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<v Speaker 1>put these before, and everyone judges them separately, and they

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<v Speaker 1>come together and explain as to what they like about them.

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<v Speaker 1>I think that in the case of these overall potato chips,

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<v Speaker 1>it seems that the crunch factor and that kettle corn

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<v Speaker 1>factor or not kettle corn, but the kettle style cook

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<v Speaker 1>process is really what put these out. But if you

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<v Speaker 1>haven't tried cape cod, I highly recommend them. But I'm

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<v Speaker 1>a laized guy too, so we usually have lays here

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<v Speaker 1>and cape cod are our jams. Last night I made

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<v Speaker 1>cheeseburgers for my boy because it comes to daddy and

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<v Speaker 1>he says, Daddy, can you make me your extra juicy cheeseburgers?

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<v Speaker 1>And he thinks they're the best. What does that do

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<v Speaker 1>for my pride? Everything? Yeah, you can walk around with

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<v Speaker 1>the title of folk reporter, but until your son says, Daddy,

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<v Speaker 1>can you make me an extra juice cheese burger, then

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<v Speaker 1>you'll never do anything else. So cape Cod check chips

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<v Speaker 1>are my lead on that one as well. I will

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<v Speaker 1>tell you the kettle style chips. And this works for

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<v Speaker 1>kettle or the cape cod or any of those things.

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<v Speaker 1>You want to try something really fun, you put you

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<v Speaker 1>mix a little bit of smoked salmon in with some

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<v Speaker 1>cream cheese, and you put it on those chips and

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<v Speaker 1>then you top it with little black caveaar. Come on now,

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<v Speaker 1>good night, Irene. Crunch on that little sexy little flavor there,

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<v Speaker 1>all right? I invite you to join me tomorrow for

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<v Speaker 1>the Fok Report starting it too. It's official. The Dubai chocolate.

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<v Speaker 1>Have you tried the do Bui chocolate anyone? Okay? So

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<v Speaker 1>it's they originally had come to Costco in their chocolate form.

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<v Speaker 1>It's a pistachio chocolate there. It's decadent't and luxurious and

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<v Speaker 1>kind of light. My wife had some wasn't crazy about it.

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<v Speaker 1>I think it's incredibly good, but I couldn't have a

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<v Speaker 1>lot like I will do a little square and taste it.

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<v Speaker 1>It's kind of hard to explain. It's almost like it's

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<v Speaker 1>almost like they crunched down or stripped down the pistachio

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<v Speaker 1>in a way that it's almost like a little haystack,

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<v Speaker 1>sort of not quite like coconut or something, but it's

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<v Speaker 1>the way it's processed is a little different than you'd expect,

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<v Speaker 1>and so it gives this kind of lighter It's crunchy,

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<v Speaker 1>but it's more on the crispy side that it is

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<v Speaker 1>what you'd expect crunchiness with a nut or something like that. Well,

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<v Speaker 1>Costco had them in certain areas they would sell out

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<v Speaker 1>all the time. So I started seeing the flavors and

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<v Speaker 1>the combinations popping up. And it always happens this way

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<v Speaker 1>when it comes to food things. They become trends, people

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<v Speaker 1>get excited about them, they pop up everywhere, and then

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<v Speaker 1>sometimes they go away. In this particular case, the next

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<v Speaker 1>incarnation at Costco is this ice cream bar. So you

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<v Speaker 1>can go into the frozen section and they have this

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<v Speaker 1>you know, hand dipped frozen dessert thing, but it's filled

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<v Speaker 1>with pistachio ice cream topped with crunchy milk chocolate coating,

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<v Speaker 1>and it's inspired apparently by that incredibly instagramble and you know,

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<v Speaker 1>popping up everywhere chocolate bar called the Dubai Chocolate. Again,

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<v Speaker 1>like I said, it's very tasty, but it is it's

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<v Speaker 1>expensive as hell if you can find it when you

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<v Speaker 1>come across it, And so this just sounds like it's

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<v Speaker 1>going to be an inexpensive way to enjoy some of

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<v Speaker 1>those flavors. As far as experience, we shall see. But

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<v Speaker 1>as I always do for a handle, I'd like to

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<v Speaker 1>put some costco stuff in there so that he can

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<v Speaker 1>enjoy himself and feel like he's at the forefront, forefront

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<v Speaker 1>rather of food trends. This was one that I had

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<v Speaker 1>talked about on the show before, on the Forek Report

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<v Speaker 1>many times. And it's an interesting thing about copy copyrights

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<v Speaker 1>when it comes to food. When somebody writes a book,

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<v Speaker 1>you assume that you can't copy anything of that book

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<v Speaker 1>because of copyright plagiarism. Right. The difficulty when it comes

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<v Speaker 1>to cookbooks is that you can't copyright a recipe. A

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<v Speaker 1>recipe is considered a list. And I had a great

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<v Speaker 1>conversation with my buddy Joe Escalante in addition to being

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<v Speaker 1>a world renowned bass player for the Vandals, at All

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<v Speaker 1>is also an attorney, an entertainment attorney, and he and

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<v Speaker 1>I had a long talk about this and he was

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<v Speaker 1>explaining how it also has a show on our sister station.

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<v Speaker 1>By the way, on Sundays, they're on KEIB. So the

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<v Speaker 1>strange thing is that you can trademark certain proprietary things

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<v Speaker 1>like the coca cola recipe or how they're combined, but

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<v Speaker 1>the ingredients themselves. It's like trying to copyright your grocery list,

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<v Speaker 1>you know, it's technically just and when it comes to baking,

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<v Speaker 1>it's so much science that you can't. Of course, you're

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<v Speaker 1>gonna there's basic ratios, if you will, a great book

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<v Speaker 1>by the same name. Ratios is based on the fact

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<v Speaker 1>that cookies, cakes, vinaigrettes, they're all based on basic ratios

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<v Speaker 1>of fat, flower and these types of things that in

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<v Speaker 1>a particular case that has come to the attention of

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<v Speaker 1>Australians and now going throughout the world of food, is

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<v Speaker 1>that you have two food writers accused now accusing Brooke Bellaby.

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<v Speaker 1>She's a food influencer there out of Australia, but she's

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<v Speaker 1>been accused of copying their recipes. But unless you're copying

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<v Speaker 1>word for word, there the content of their book, there's

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<v Speaker 1>like this big gray area whether this is even possible

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<v Speaker 1>to bring into court. So there's a lot of recipes

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<v Speaker 1>I come across that are very similar, if not identical,

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<v Speaker 1>that I've seen in two different books by two different writers.

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<v Speaker 1>There are certain things that you're going to come across

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<v Speaker 1>in unless they're a name like the krona. You remember

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<v Speaker 1>the kronut praised from years ago Ansel whose last name

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<v Speaker 1>escapes me, It came up with the cronat the difficulty

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<v Speaker 1>of a corona, which is part croissoon clisson and part donut,

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<v Speaker 1>is that it is a laminated dough. It's got fat

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<v Speaker 1>in between. In this case it's butter, and that's what

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<v Speaker 1>makes it so fluffy and delicious. Well, you're taking a

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<v Speaker 1>laminated dough that has, by its very nature of fat

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<v Speaker 1>inside it and you're frying it. And so that process

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<v Speaker 1>couldn't be copyrighted, but the name could. So you could

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<v Speaker 1>do something similar, but you couldn't call it a crona.

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<v Speaker 1>So there's weird things like that that the eleven herbs

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<v Speaker 1>and spices or what have you that combination. In the

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<v Speaker 1>way that they're used, maybe you might be able to

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<v Speaker 1>protect to the best of your ability, But once they

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<v Speaker 1>came out, you couldn't accuse If you put them in

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<v Speaker 1>your own recipe book and said, hey, here's eleven herbs

398
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<v Speaker 1>and some spices that I like to put in my

399
00:24:06.160 --> 00:24:11.359
<v Speaker 1>fried chicken, there's nothing that they could do to you. Now,

400
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<v Speaker 1>if the technique in the case of Kentucky fried chicken

401
00:24:14.359 --> 00:24:19.759
<v Speaker 1>they use broasting broasting is frying under pressure, that there

402
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<v Speaker 1>might be certain techniques that you could copyright or trademark

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<v Speaker 1>or whatever. But I just thought, what an interesting concept.

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<v Speaker 1>Because I've looked at you know, you look at my

405
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<v Speaker 1>chocolate chip cookie recipe, You're going to find similarity jeeze

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<v Speaker 1>to every chocolate chip cookie recipe because the ratios of

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<v Speaker 1>fat and sugar and flour and egg are going to

408
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<v Speaker 1>be similar because you're doing a dozen and you're gonna

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<v Speaker 1>need a fat both for flavor, moisture and structure. You're

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<v Speaker 1>going to need eggs for structure and flavor and moisture.

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<v Speaker 1>You're going to need flour for crumb and structure. So

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<v Speaker 1>there's going to be things that are similar. So if

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<v Speaker 1>you come across stuff and one book or another cookbook

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<v Speaker 1>that might be similar doesn't mean that they're next. That's

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<v Speaker 1>necessarily plagiarism. So we're going to follow this particular court

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<v Speaker 1>case if it even gets there, because a lot of

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<v Speaker 1>judges are saying, listen, I don't even know how we'd

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<v Speaker 1>look at this, because you know, a quarter cup of

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<v Speaker 1>flour or a couple of eggs or whatever, how could

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<v Speaker 1>that be considered as proprietary in one way or the other.

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<v Speaker 1>Kind of an interesting twist on food that I wanted

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<v Speaker 1>to bring to you, all right, stick around for Gary

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<v Speaker 1>and Shannon, have a wonderful weekend. I will see you

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<v Speaker 1>on the flip side tomorrow for of course the Fork Report,

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<v Speaker 1>and happy to be there with you. So stick around

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<v Speaker 1>throughout the day, have a great weekend, and I will

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<v Speaker 1>see you tomorrow. Thanks to Amy and Will and Kono

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<v Speaker 1>and Gary Shannon. Up next is KFI and KOSTHD to

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<v Speaker 1>Los Angeles, Orange County.

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<v Speaker 3>You've been listening to the Bill Handle Show.

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<v Speaker 2>Catch My show Monday through Friday six am to nine am,

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<v Speaker 2>and anytime on demand on the iHeartRadio app.
