Speaker 1: Good morning from Hell. It's your good friend Clayton out
on the town with Chris. Chris, how are you doing?
Speaker 2: Terrible? Because I'm dead and my eternal punishment is to
do this podcast where we interview everyone in hell and
just the afterlife kind of we sometimes, you know, make
exceptions people who aren't even in hell. And I'm joined
by Clayton.
Speaker 3: The well, you're joined by me?
Speaker 1: No, no, I'm join Wait, you're you're joining me Satan's
little brother Clayton. Yeah, okay, Well you don't have to
say who my brother is. We bring that up every episode.
I think people know by now. I mean it's even
rhymes and everything. Mom did not get very creative with
the names.
Speaker 2: AnyWho.
Speaker 1: Hey, we're doing a bit of a break from tradition,
aren't we, Chris? Where are we right now?
Speaker 2: Well, we're in waiting to get seated at this is
your favorite restaurant.
Speaker 1: My favorite restaurant. It's the best restaurant this side of Hell. Oh,
it's so good. Have you ever eate it Donnie's?
Speaker 2: No, No, I haven't. I haven't you a long time.
Other than I.
Speaker 3: Forget, I don't feed you. This is Donnie's.
Speaker 1: It's the best restaurant in Hell, six stars upside down.
Speaker 3: Of course, the exquisite meals exquisite meals.
Speaker 2: It's kind of a what like I mean you said
it was a special occasion.
Speaker 1: Oh yeah, the most special occasion, Chris. I mean it's
it's the new year, which means we've been in business.
We've been back in business for a year, you know,
so we'll celebrate. Let's get let's get going.
Speaker 2: It hasn't been a year.
Speaker 3: No, it's twenty twenty five. It's been a year.
Speaker 2: Yeah, it's been three months maybe.
Speaker 1: Ish well but like no, but like we already been
went over that the year transition. So we've been in
business for a year now, full year. That's how that's
that's how that maths. Okay, yeah, okay, yeah, yeah, Yeah,
we're gonna celebrate. We're gonna go fever nice and good.
We're gonna get you know, can get some food. We're
gonna you know, say out. You know. I don't even
know if we'll be interviewing anybody this episode, you know,
And that's fine. I think, just a nice, classy, not
romantic dinner with my good friend Chris here at my
favorite restaurant, Donnie's. Let's just get this year going off
to a good start, you know, off to the right,
on the right foot, on the right clothing foot.
Speaker 3: Cool. Yeah, so speaking of the de well, looks like
your tables are already.
Speaker 4: Hey, y'all, welcome to Donas. I'm George Donna. I'll be
your host today. So good to see you back here, Clayton.
Speaker 1: Oh, George, is always a pleasure to be here. You know,
I love this establishment, so glad to support it.
Speaker 4: And I see you brought some nice sourced patrons.
Speaker 2: Yeah, Hi, it's very fancy. I don't even know what
to do with all these knives and forks and spoons.
There's so many on the table.
Speaker 4: Wow. Well, you know, here Donnie's we like to make
sure everything stays nice and sanitized. So you know, once
you use your fork one time on something, you probably
want to throw it away. Get ready to use it
on the next thing.
Speaker 1: You know.
Speaker 4: Back to your girl is very very fast down here.
Speaker 3: Yeah, Chris, they're they're very on top.
Speaker 1: I mean they have the best you know, health rating
of any restaurant in Hell. Not saying much, but you know,
George runs a tight knit you know, he runs a clean,
clean establishment here.
Speaker 2: You are the owner of the You know you're so
you're the main chef.
Speaker 4: For Yes, yes I do. I wed many hats down here,
and I tell you it's been fantastic. Oh let's say
this has been about one hundred and fifty years. Has
been fantastic down here. Lots of people come through screamer reviews.
If you have the chance, just go ahead and leave
us a little five stars on yep. Okay, And what
do you think of the decor? You know, it's very
rare that I get new fresh meat down here. What
do you think of it?
Speaker 2: I mean, I haven't eaten anything yet, but it looks good.
It smells good. I'll tell you that. Walking in here,
I was like, that smells good. That's good.
Speaker 3: And I loved I loved the atmosphere here.
Speaker 1: You know, it's kind of got this like eighteenth century
kind of like organ trail vibe. You know, a lot
of like wagon wheels and very like oh, yes, old
timey America.
Speaker 4: Yes, yes, we've got the skull and bones of the
Oxen up there on the walls. And you know, I
don't know much about the smartphones and anything, but we're
a smartphone of a free zone here. So you get
to be able to eat nice and privately and quietly
as much as you want. So we make sure we
make the dining experience as nice as possible.
Speaker 1: Yeah, just like it's just like the olden days, no
Wi Fi, no Internet. Friends and enjoined the moment, join
their friends.
Speaker 4: Oh yes, I jumped on here a doorbell scares the
daylights out of me.
Speaker 2: Yeah. Yeah, How did you get into the restaurant business?
Speaker 4: Well, you know, I went to the lovely culinary School
in Sierra Nevada, and there had a nice little crash
course and just the proper ways of making the best
out of what you got. You know, a lot a
lot of our most famous meals come from just kind
of like, ooh, this is all I have scraps, And
so I got really good at putting scraps together into meals.
And someone said, you know what, you used to start
a restaurant. I was like, you know what, that's that's
definitely what's going to happen. And I just have a
passion for cooking. Also just a passion for fine dining
in the experience. You know, like if you look right
there to your left, there's a deboning knife right there.
You don't get that in a lot of places, never
seen their steakhouse.
Speaker 1: Yeah. What was the last time you saw a deboning knife, Chris?
I mean probably yesterday when I was torturing you.
Speaker 2: But yeah, yeah, but it's a different type of knife
in that way, it's just a knife then, yeah.
Speaker 1: Yeah, Well you know, and I love your scrappy origins, George.
I mean you, what's that saying? Desperation is like the
mother of invention?
Speaker 2: You know?
Speaker 4: So?
Speaker 1: I mean you you are like Nikola Tesla of inventing
foods to eat.
Speaker 3: You know you were you were clever guy.
Speaker 4: Listen, we waste nothing here, okay, everything, anything can be
turned into a gravy, a seasoning, a sauce, some garnish. Nothing,
nothing goes to waste. And I learned that in the
Sierra Nevada from from one about many many great team
stairs and gods. Okay, there's some really good gods.
Speaker 2: Tell me more about this school that you went to.
Speaker 4: Oh well, you know again, crash course kind of like
an online school type situation. Whatever online means. I don't
really know. I just hear a lot when people come
in here. It's very very fast, lasted about a whole winter.
If you believe that I learned how to cook and
open a restaurant in one winter.
Speaker 2: That is a crash course.
Speaker 4: Yeah.
Speaker 1: Yeah, but here he is, you know, three hundred years
later and he's got one of the best restaurants in Hell.
So you know you're doing something right, George. Yeah, you
got an act for it.
Speaker 4: Yeah. And people love just how fresh our source meats are.
Like when I tell you fresh, like moving five minutes ago,
not moving now now, it's beef carpaccio, like like just
that fresh. No frozen meats unless we found it that way.
Speaker 2: Do we have what's what are we getting appetizers?
Speaker 1: Well, Christy, I mean you you look at that menu, George,
if you wouldn't mind, I mean I've been here obviously
hundreds thousands of times. Probably it's one of my favorite
places to go to. But I mean, Chris is your
first time. So Georgie, if you could walk us through
this menu, just kind.
Speaker 4: Of dress yes. So again I always mentioned the beef carpaccio.
It's raw, it's fresh, it's s thinless slice. It just
melts in your mouth like a winch of snow. And
that's a very very popular one. Takes very very little effort.
To get out here in like three minutes.
Speaker 2: Now.
Speaker 4: One of the other ones that we just put on
the menu, and this is like one of our rare
cooked meats. Ribs, some delicious ribs.
Speaker 3: Yeah, rock ribs.
Speaker 4: Dust so good and it's so big, they're the biggest ones,
so that we don't even say louis kind of we
leave all the meat on them, all the meat flapping everything.
Speaker 3: Chris wiped that drool off. He's about to eat it up.
Speaker 4: And when we season it with a house it's like
it's like, uh again, we don't waste nothing here. So
we actually take bone marrow and bone dust mixed with
a little bit of salt, a little bit of pepper,
a little bit of garlic in there, spreading lily on there.
And see you think I already seen. You're scrunching your
eyebrown and you're just thinking like ooh ew, bone dust
on my ribs. But it adds a lovely texture, really
takes on the smoke. The smoke ad here's to the
bone dust. It's so good.
Speaker 3: You try, Chris, don't you try it?
Speaker 2: I mean, shall we try it?
Speaker 1: I mean, you know what here, George, I mean, it
is a special event Chris and I have been in
business for one whole year, one complete full year, and uh,
I think we're gonna get all those for the entrees.
But before we do, what was those appetizers that you
always serve. It's like the like the fingerlings or something.
Speaker 4: Oh, yes, yes, yes, yes, the fingling potatoes. But they're
not secrets, they're not really potatoes.
Speaker 1: Okay, good, We're not gonna eat an ounce of potatoes
or vegetables.
Speaker 4: This is all meat, yes, all meat. We've got pecan
now spelt like bacon, but it's pecan because it's not
from the pig. It's just you know, a different source
of meat. But pecan is really popularly here. We cut
into little cubes, like little little burnt in bites. You
might like that. Yeah, do you like Chitlin's?
Speaker 2: Do I like you? What?
Speaker 4: Do you like chitlers?
Speaker 2: Oh?
Speaker 4: It's a it's a Southern classic, well here in the
most extreme South in hell. Uh, it's a real Southern
classic made from Now don't let that name fool you.
Speaker 2: They've been cleaned, okay, yeah, I mean I trust you.
Speaker 1: George is on top of the cleaning. And the bacon
sounds amazing too. I might have to order some of
that as well. Let's bring some out, George. This is
all sounding amazing. I think I think we should just
get one of everything. You know, what the hell, let's
get one of everything.
Speaker 4: Oh I can't wait, I just cannot wait. Let me
just run to the kitchen real quick. I'll get that
whipped up. And it just gave me like five minutes.
Speaker 1: Okay, okay, all right, Hey, liking it, Chris, pretty fancy.
Speaker 2: Place, fancy it's it's different than a lot. I'm just
getting a weird Is he getting a weird vibe from George?
Speaker 1: No, George is the best Donnie's I've been coming here for.
I mean, oh god, what you say one hundred and
fifty years? But I mean he's got like three hundred
years a cooking experience, best in the biz, best in
the biz.
Speaker 3: Okay, what I don't know.
Speaker 2: He just seems too nice for hell.
Speaker 3: Maybe he doesn't belong down here.
Speaker 1: Maybe he deserves a second crack at things, you know,
like we could test him out and see if, against
my better judgment, maybe he belongs to Heaven.
Speaker 3: But I would hate to lose Donnie's.
Speaker 1: You know, George is such an integral part you know
he's a he's what makes this this amazing restaurant?
Speaker 3: What it is?
Speaker 4: You know?
Speaker 2: Yeah, all right, y'all.
Speaker 4: I've got everything here. Now. We ran out of some
oxtail unfortunately. But speaking of butt, I do have Boston butt,
very Boston butt.
Speaker 3: Hm, big and juicy.
Speaker 4: It's huge, Yes, yes it is. It's eight pounds. Can
you believe it? That's crazy slow Rose, So let me
just go put this over here. That's to the bone
and knife. We've got some some pickled onions here. This
is just the jar of vinegar. You know, I just
feel like vinegar goes a long way. So here you go.
Here's some hot milk, and then here's the pecan. Here's
some berries. Uh, and then this is just I don't know.
I think this is just grass. We don't really have
salad here, but here's the grass.
Speaker 3: Okay, grass.
Speaker 2: I mean I haven't seen grass in a while. You know,
it's hard to find grass.
Speaker 3: And hell touch grass?
Speaker 2: Touch?
Speaker 4: Wow?
Speaker 2: Right?
Speaker 4: Yes, yes, yes, right, yes, only can you find the
finest grass? I mean, let's just be honest.
Speaker 1: Oh man, you know, George, we we're recording this. I'm sorry.
This isn't like some FBI tape. Kind of thing. I'm
not gonna, you know, get you for some crime. We
we are recording because we run a podcast. It's pretty successful.
Maybe you've heard of it Good Morning from Hell. Oh
my god, no, I've never heard of that. Oh oh okay, well,
anyways on our show. You know, one of the things
that we like to do for people who follow us
on Patreon, one of the things that they do with
their their Patreon subscription is they enter their selves in
to be roasted.
Speaker 3: So we're gonna roast a person. Would you like to
join us?
Speaker 4: I would love to because I just dug a hole
for roastings. So let's go.
Speaker 1: Oh great, yeah, okay, so let me see we're looking
through okay, up on my phone. It looks like we've
got Jacks Jax. You're about to get roasted. Oh ah, Jacks.
Speaker 4: Oh oh jack uh kind of skimp Oh oh.
Speaker 3: No, no, like we roast him digitally, like he's so.
Speaker 2: Like make fun of them.
Speaker 4: Yeah, like roasting. I'm so sorry. This is that egg
on my face with that one. I'm so sorry.
Speaker 2: Yeah. Yeah, all right, you're.
Speaker 3: Your head's in the zone, you're thinking of cooking.
Speaker 1: Anyways, Okay, so let me see a brief description about
Jack's This is the dichotomy of my personality. Is jim Bro,
but a raven claw who wants to show you magic tricks.
They love video games, bird watching. No, they're not a
grandpa haha and w we.
Speaker 2: So they're in the Harry Potter and they do also
do magic tricks and studio wizards.
Speaker 3: And they like to they claim that they're a jim
Bro and they like w WE.
Speaker 4: Okay, I'm just gonna say that's about here. You cannot
You cannot be a jim Bro and do magic. You
can't do both them.
Speaker 1: Sorry, yeah, yeah, I'm gonna say I'm gonna clock his
benchmax about one twenty five. Sorry, Jack's let me see
Jack's for work as a software consultant. And as far
as an embarrassing story confession, they said, the absolute nerdiest
thing about me is that I used to be an
admin on a Naruto RPG themed Minecraft server.
Speaker 2: I'm sorry, I'm gonna.
Speaker 3: Slow that down one more time.
Speaker 1: I don't fully understand all these words Naruto RPG themed
Minecraft server, George, does any of that? Do any of
those words mean anything to you?
Speaker 4: I just want to know how how big were the
boobies they built in that Minecraft server, because that sounds
like all the things of someone looking to make some
poor and nobody can see.
Speaker 2: Yeah, so are they role playing as the Ruto I
don't know are in Minecraft? Is this like code for
virgin server? I don't fully understand.
Speaker 4: The magician tittig? Can I say titties? Yeah?
Speaker 3: You can say whatever you want. Yeah, let me see. Oh,
they have a little bit more of a story, they said.
Speaker 1: The hardest I've ever been called out in my life
is that my coworkers managed to find my YouTube channel
that I used and put a screenshot in the group
chat asking who it was.
Speaker 3: It sounds like he's already been roasted.
Speaker 2: Sounds like your co workers roast you on a right occasion.
Speaker 4: You need to work on your burner accounts. No one's
those are Kevin Durant? Come on?
Speaker 5: Uh?
Speaker 1: Their latest videos included how to build a bigger back
in coin magic tutorials.
Speaker 4: Oh, Jack, I think you might be the victim of bullying.
Speaker 1: But like, you didn't sign up for that one, you
didn't pay for that one. That's just your Your coworkers
are given that one out for free. But it's not
a good deal.
Speaker 2: I think you should stop making coins disappear and spend
money on some better hobbies.
Speaker 4: Because yes, they get some protein shakes.
Speaker 3: You know.
Speaker 1: I'm we're ending that roast on a bit of a
sad note because I feel bad for Jackson. Now, I mean,
they just Jax Jack.
Speaker 2: But the best thing that you've done is sign up
for Good Morning from How. That's yeah, that's kind of how.
Speaker 3: And it's probably the most interesting thing about you too.
Speaker 4: Yeah, this is what you said, talk about not the magic.
When you introduce yourself out of bar. Don't talk about
the magic, talk about the Patreon.
Speaker 1: Jax's best magic trick is that he can make women disappear. Okay,
enough about Jacks. Let's move on to our next sort
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here Forge. Okay, I'm so sorry, Georgia. Well what do
we got going on here? It looks like we're plating up.
Speaker 4: Oh, we've just got a lovely spread. Now, the bon
of knife is right there. You definitely are going to
eat that, especially for this this nice little leg here. Yeah,
some of the must tend to meet on this leg.
Look at this. Look at it right down here near
this is near the calf section of the leg. You're
not gonna get a whole leg at any other type
of restaurant.
Speaker 3: It's big. Yeah, it's a donny exclusive.
Speaker 2: Yeah, and it's skinny.
Speaker 4: Lots of growth hormone. That's all. We're fans. The growth
hormones down here. You know, up there, they don't like it.
They frowned upon it. But down here. Now we inject
everything with it.
Speaker 3: Yeah, we love how.
Speaker 2: Tall is this cow? Because this cow the legs on
this thing.
Speaker 4: You know, if I had to, if I had remember correctly,
I want to say from this morning it was about
six three six y three, felt like a like a
like a good size. I looked at look the right
right in the eyes is where I looked at that,
and I said, it's time to die.
Speaker 3: It's good, Chris Trish playing it is good.
Speaker 2: It's just weird looking. It's a weird your fingerlings.
Speaker 4: You know, if you haven't eaten meat in another country,
you know, sometimes it looks a little bit different. I
remember the first time I went to Paris, the chicken
wings was just so tiny.
Speaker 3: Yeah, here everything's bigger.
Speaker 4: It's almost like Texas.
Speaker 2: Yeah, Chris, no questions, just a it's good. I might
say it's good. I'm not gonna say, hey, Donnie, it's good.
Speaker 4: You did the thing that I love. So, you know,
when you go to fine down in place, you never
just sit down and automatically put like the salt and
pepper on it. You gotta taste it first and then
make the adjustments. And I like that. You just ignore
the vinegar or the Hollandais sauce over there. You just
went straight to the meat.
Speaker 1: So tell us about what is that your special house
brand of holiday sauce?
Speaker 3: Like, what what do you think of that?
Speaker 4: Oh? Yes, that was about four days of work. Oh
my Hollandai sauce. Everyone loves it. Everyone loves it, just
full of I put a lot of life into it
and some food color in as well.
Speaker 2: Oh no, okay, so the finger links. I gotta go
back to the finger links because they look like fingers.
I'm sorry, they look.
Speaker 4: Like well they're called fingerlens for a reason.
Speaker 3: Okay, yeah, Chris, here, but here comes an airplane. Here
comes on? Yeah, there he goes.
Speaker 2: But beef don't have fingers. Okay, cows don't have fingers.
Speaker 4: Chicken tenders are in the shapes of dinosaurs.
Speaker 1: You got what are you gonna say? Buffalo wings are
coming from real buffalo?
Speaker 4: I mean, come on, yeah, oxtail does a look like oxtail?
Speaker 2: Well, yeah, because it doesn't.
Speaker 3: I just I'm gonna go back to these ribs. Chris.
You you haven't tried the ribs yet.
Speaker 4: You got to load up on these.
Speaker 2: Yeah, they're good. I just I don't think I tasted
anything like this before, of.
Speaker 4: Course, now, of course not, you know, because we source
our meat at the highest elevations. The Sierra Nevada has
some great, great selections of food. And I spent again
a whole winter there can tell.
Speaker 2: Yeah, so tell me more about the winter.
Speaker 4: It's a small school, about eighty one people. Only about
thirty of us graduated. But so you know, it's a
very very tough, very tough school to get through. But
you know, we we what can I say, Like, how
did I even get on this journey? Like Springfield started
out on Springfield and we just heard about this lovely
place called California and how great their avocado toast is.
So we said, you know what, let's get the ox
and the wagons together and let's just go on a adventure.
And then we found the school on the way there
and just decided to spend the winter nice and cozy,
bundled up together.
Speaker 2: Found a school.
Speaker 4: This is in the middle of nowhere. What did you say?
Your last name was, Oh, that doesn't even matter.
Speaker 5: But if you want to know, Donner, Yeah, Donner, Donney's yeah,
so from Springfield Donner party, Yes you've heard about.
Speaker 1: It, Okay, Chris you're not touching your food anymore.
Speaker 2: So this is human.
Speaker 4: No, no, no, If it was human, I would have
told you that. I would have said, oh, here is
some hands from a named Jack. I didn't do that.
I just said beef capaccio.
Speaker 3: Hold up a second. There's a ring on this fingerling.
Speaker 4: That's a garnish. It's just a garnish. There's a lot
of goat up in the sea on Nevada, and that's
just the garnish we have. We were on a gold lake,
so all we had was this a little clup of
gold we just put.
Speaker 2: On the finger every Yeah, and I get that it's edible,
but it's also human. Now, you're George Donner from the
Donner Party.
Speaker 4: No, you just have You haven't seen You just haven't
seen our cats. That's all you're not. You're not used
to to their feet.
Speaker 3: What George, I think, Oh god, so good. Those are
so good. I think the jig is up. I think
we got to come clean.
Speaker 4: To now right right? Fine, Yes, yes, I'm George Donna
from the Donner Party. But I just want to make
one thing clear. Not my fault.
Speaker 3: It's not his fault, Chris.
Speaker 4: Everything is every whatever you're gonna ask not my fault.
Speaker 3: Chris, Why are you not touching your food?
Speaker 4: It's it's getting cold, getting cold.
Speaker 2: Yes, you say it's not your fault, right, But you
ate your family.
Speaker 4: I did not eat my family. I consumed what was
given to me, with no questions asked.
Speaker 1: He got crafty, Chris. Desperate times called for desperate measures.
And sometimes you have to eat your daughter, or your
uncle or your brother.
Speaker 4: It just happens. See, it'd be different by I strangled
them with my own hands. But I didn't do that. Okay,
Mother nature took them. The big man upstairs, he decided
it was their time. I don't want to waste I
don't want to waste nothing.
Speaker 2: Whose idea was it to start eating people?
Speaker 4: I mean, whose idea is it? Any day? To just
start eating? It's just something you have to do.
Speaker 2: Well, yeah, but not people.
Speaker 4: I mean, what am I gonna eat a tree? There's
no trees up there, It's just rocks, rocks.
Speaker 2: It has to have been traumatic eating your family, right,
I mean, if you just turn them face down, then
you don't really recognize them anymore.
Speaker 4: So you start from the back.
Speaker 3: That's why.
Speaker 1: That's why the Boston but is probably one of Georgia's
best specialty meals. I mean, you stopped eating the Boston butt,
but it is delicious.
Speaker 3: You can't deny.
Speaker 2: No, I know it was delicious and I hate to
say that, actually, but.
Speaker 1: I'm sorry, Hey, George, I just want to Hey, I'm
so sorry to interrupt. Can we get like a like
a bottle of your finest you know.
Speaker 4: Just just yes, yes, yes, I've got something that's been
aging for twenty years. I'll be right back.
Speaker 3: Okay, great, all right, Chris, what are you doing? What
are you doing?
Speaker 4: I don't want to eat people, I don't want to eat.
Speaker 1: Can't the chef that you've lost your appetite. This is
my favorite place. You're embarrassing me at my favorite restaurant.
This is Donnie's.
Speaker 2: Okay, but can I just eat the grass?
Speaker 1: No, Chris, you have to eat the whole thing, you know.
I mean, I'm taking you out as a special occasion.
We're celebrating one whole year of business together.
Speaker 3: I'll just stick to them.
Speaker 2: I feel like I might be going vegetarian. What just now,
I'll come on, I just feel like I might be
going vegetarian.
Speaker 3: Chris, No, you can't. It's not like a mood.
Speaker 1: You can't just suddenly say, oh, I'm feeling vegetarian today.
Come on, you just just eat the foods at least
at least pretend to enjoy it so that you don't
embarrass me in front of my friend George Donner of
the Donner Party.
Speaker 3: All right, he's coming back, he's coming back.
Speaker 4: Hey, hey, George, here we go the fine blood court.
Speaker 2: Love this.
Speaker 4: Let me just just I do a little bit more
than the normal poor here. I like to make sure
the glasses are nice and full and some.
Speaker 3: Of the glass Chris, hold out your glass.
Speaker 4: You go there, cheers. Yes, yes, this is a fine
poor aged about three hundred years or so, really really good.
And uh, it's got a special place in my heart. Uh.
It came from my wife, believe it or not.
Speaker 3: Wow, delightful.
Speaker 4: Yes, yes, from from my wife. I remember the moment
she bottled it. Just the life just disappeared it herself. Yes, yes,
technically she did. She did, she made it herself, And
I just remember the moment the life just kind of
went out our eyes.
Speaker 1: George, I'm tasting. I'm getting notes of getting notes of cholera.
Is that what I'm is that what I'm tasting there. Yes,
one of many things. One of the many things.
Speaker 4: It was cholera, it was typhoid. What was that other thing?
Gang grains? Lots of things at a lot of bacteria
can survive the winter in the here, believe it or not.
Speaker 2: Yeah, yeah, yeah, how do you?
Speaker 3: How do you like there?
Speaker 2: Do you do?
Speaker 1: You?
Speaker 4: What? What?
Speaker 3: What kind of body are you getting from.
Speaker 4: Your telling me the body?
Speaker 2: Oh? Man, I just got to drive though, you know
I don't want I gotta drive?
Speaker 3: No, you didn't.
Speaker 2: We walked here, well, but you know that's a form
of driving. Your legs right.
Speaker 4: Tug?
Speaker 2: Oh?
Speaker 3: I spilled it all over my Oh no, let.
Speaker 4: Me get some moistoile. That's for you.
Speaker 2: Oh, I'm how embarrassing.
Speaker 1: Yeah, hasn't been in a fancy establishment like Donnie's, you know.
Speaker 3: In a minute, Sorry, George.
Speaker 4: It's okay. What we have about? What? Six more quarts
of my wife's blood port.
Speaker 3: Bring him out special occasions? Get cut loose, Chris, cut loose.
Speaker 4: It's so sad if you didn't get to drink all
of it's almost as sad as her passing unforesunately.
Speaker 2: Yeah, what is it that sad?
Speaker 1: Though?
Speaker 2: Because you immediately started drinking her blood and eating her well.
Speaker 4: I didn't want to go to waste, but it was
pretty sad.
Speaker 2: I mean, what was that conversation? Like, all right, you're
up in the mountains, you are starving.
Speaker 4: Well, you know, it wasn't really much of a conversation
to have because at that point she kind of lost consciousness,
was really digging her nails into my hands from all
the convotions whatnot. But then it just kind of a
calm just kind of just set in and she just
stopped shaking. And I couldn't tell if you know, she
was at peace or the body just gave up. It
was kind of a confusing talk because I was shaking too.
It's pretty cold up there, and I saw a little cut,
a little bit of blood that was dripping out, and
its just like, in her honor, I'm just going to
just go ahead, just collect this. And originally I kept
it as a keepsake, and now we're drinking keep sick.
Speaker 3: Yeah, now I'm enjoying it. Oh, just smell at Chris Scott.
Speaker 2: I mean, I want to go go back to that
first conversation.
Speaker 4: They're all there, yeah, at having a party, Yeah, family.
Speaker 2: And you know, people are dying like, what was that
conversation like between everyone? Was everyone one okay to just
start digging in and eating their arguments?
Speaker 4: Well, you know, the funny thing about the Seer and
Nevada is just that, uh, natural preservation just kind of curs.
And so that's about nine days the body just laying there.
It was just like it's not stinking. It'd be ashamed
to just not eat this non stinking meat that's been
off for nine days. It's almost like a miracle. It's
like the Honukkah of the Seer and the bottom you know,
just was just kept staying fresh, preserved, and you know
it was either eat wood or eat some grassy grass
or or you know, little Julie over there based down
because we rolled her over. We didn't want her eyes
were just wide over rolled her over, and then you know,
over time, stack the bodies and just start deciding which
one want we're gonna eat first.
Speaker 3: And see, yeah that's the way I like to eat.
Speaker 4: Yeah, yeah, exactly. And you didn't even notice the herb
crust that we put between the butt cheeks.
Speaker 3: Chris, did you notice that? Did you?
Speaker 2: And I didn't notice the herb crust?
Speaker 4: Yeah, right right in the butt tuck, the butt tuck.
Speaker 2: And I love eating ass.
Speaker 1: So go ahead, Chris, Yes, you squeeze it.
Speaker 4: It falls apart.
Speaker 3: Yeah, it's good, it's good.
Speaker 1: You know, George, we ever really talked about your time
in the Daughner party. I've never wanted to bring it up,
but Chris seems so interested in talking about that and
eating humans. You know, what was that first meal? Like,
you know, after eating your own kinds? Like, how did
that sit with you?
Speaker 4: Well, you know, the actual eating experience itself. Uh, you
left a little bit to be desired because it's not
like we had salt and pepper around. We just had
to use the natural, just sweat glens and hoping that
there was some little bit of salt. We had some
porky people with us, so kind of bland. Just imagine
just eating some unseasoned chicken and then, oh my, got
the worst mud butt you have ever had in my life.
Like I had to walk about a good fifty yards
away just so it wouldn't stank up the camp. Oh
my god. And it lasted for about two three days.
I thought I was gonna die for dehydration. Luckily surrounded
by snow, surrounded by snow, just eat some snow, hoping
nobody's peed in, and you get to go I'd say
about a week in body that gets kind of used
to it, and then you just get creative. You know,
you find some leaves, some herbs and berries and you
just smother that on the skin and that kind of
becomes the seasoning. It can become a pro add it.
You realize you can just didn't this shave off layers.
You don't have to cut. See you're probably thinking, we
just cut the whole section of the leg off. No,
you just cut a little top portion, cover the rest
up with some snow. When you want to go back,
just get a little more another portion. And that's just
how it goes. It's kind of what we do here.
It's our philosophy here.
Speaker 5: Yeah.
Speaker 2: So and so you made it out alive.
Speaker 4: Alive. I don't really know about that because I don't
really remember much after I lost the feeling on the
right side of my body.
Speaker 2: Oh so you died.
Speaker 4: Yeah, I'm guessing I died if I came down here.
But let me just tell you, going from the frozen
mountains to this love and cozy place, Oh my.
Speaker 3: God, I remember when George landed in hell.
Speaker 1: He was like finally, finally, and then he just started
chomping on the nearest guy.
Speaker 3: It was crazy.
Speaker 4: Yes, they were so impressed when I got here. They're
just like, oh, he's one of us.
Speaker 3: Yeah. Yeah, you get more restaurant pretty quickly. Yeah.
Speaker 2: How does that make you feel, though, because after you died,
they probably ate you.
Speaker 4: Well, I would never ask someone to do something that
I wouldn't do, So, hey, if you're going to eat
these people, then all means eat me. What am I
going to do with my body? Yeah? Well, I wish
I could have cooked it. I can make myself taste delicious.
Speaker 1: I bet you would have been delicious. Aside from the
mud butt. I feel like that might have been.
Speaker 4: A deterred Oh yes, yes, you would have had Well
you would have had to really scrub down there to
make that part edible.
Speaker 3: Yeah.
Speaker 1: Yeah, Oh my god, George, this has just been such
a delightful meal.
Speaker 3: I'm so stoked for dessert.
Speaker 4: Oh I am to let me just run to the
kitchen real quick and grab it. I have a special
delight for you. I know you're just gonna love and hey, Chris,
just relax a little bit. You look so tense. You've
been tense, you gotten you just rubbed your shoulders. Oh
my god, these shoulders so much tension. I feel all
the knots. If you let me work these.
Speaker 2: You don't have to. You don't have to massage your
sweating Chris. The meat sweats, all that.
Speaker 4: Meat you huh, the way he just glistens that skin.
Let me just just stop. I'm gonna get the dessert.
Speaker 3: Okay, I'll be right back, Okay, all right, George, all right.
Speaker 2: I don't like the way he massages me.
Speaker 3: What he's a nice guy.
Speaker 1: That's that's top tier six are upside down star quality treatment.
Speaker 3: Chris.
Speaker 2: No, but this is a restaurant. He's massaging me.
Speaker 3: I don't know what you're saying. I see no one
to ulterior motives.
Speaker 1: George is a good friend of mine, and he is
just giving you the best dining experience you could possibly
get in hell.
Speaker 4: All right, ye, yes, yeah, we called these honey buns.
They are cinnamon glazed ears, and the wax is still
in there. We actually put headphones over the ears for
a few days to really just help promote the growth
of the wax, and they would take them off cinnamon
glaze them up bake them for a little bit and
there you go so good.
Speaker 1: I kind of like to treat him like little you know,
like little shellfish things where I just suck.
Speaker 3: Out the nice and melt all.
Speaker 4: Those Lord, Chris Tryward, little Debbie never.
Speaker 2: Don't have much of a sweet tooth, you know, I
can't oh man and there yeah, yeah, yeah, yeah, you know.
I'm just kidding. I've got a big thing tonight that
you gotta do, and I don't want to got a calendar.
Speaker 3: I don't see anything. Chris, what are you talking about?
Speaker 4: Well, it's you could do that thing here.
Speaker 2: Well, it's kind of like you know, I'm running a marathon.
Speaker 1: Yeah, when you start running just today, Well, Chris, you
need to carve up.
Speaker 3: You need one of these these honey buns.
Speaker 4: Yeah, you don't have any Alfred pasta, But I've got
some intestines in the back. You know what.
Speaker 1: I'm so sorry to ask this, George, What is the
back like? I've never seen your kitchen before.
Speaker 4: Nice open air kitchens you have ever seen. It's just
all the fires of hell are ovens. It's just so nice.
You could fit a whole person in the ovens.
Speaker 2: I bet you can.
Speaker 3: That's crazy.
Speaker 2: Down at one bit.
Speaker 4: Would you like to see no, yeah, yeah, yes.
Speaker 3: I would love to come on. Chris.
Speaker 4: Put these hair nets on real quick, and you're you
can come on back.
Speaker 2: Oh yeah, I don't want anything on arry to get
into the food.
Speaker 4: Hey, we got to put that great above an a right.
Speaker 1: Wow, wow, this is huge. Look at the size of
this restaurant. Look at your knives.
Speaker 4: Yeah, not for every occasion, not for every occasion. And
we sharpened them daily. Wow. Yeah. And over here, see
we just show you how sharp these are real quick.
Just a little just a little nit right there, Yes,
all right.
Speaker 2: You just cut up my head, clady, cut up my head?
Speaker 3: What is that is that? What kind of brand is that?
Speaker 2: Is that?
Speaker 4: Like one of those almos like Victoria Knocks, Victoria Knocks.
Speaker 3: All right, forget you where you get those?
Speaker 4: Read Brookstone or even I just got these ride off
of Amazon thirty dollars?
Speaker 2: Oh wow?
Speaker 3: Yeah, alright.
Speaker 2: The kitchen is locked.
Speaker 1: Yeah yeah, no, no, Chris, we got to make sure
it's safe because otherwise people be trying to get it.
Speaker 4: All that he just grabbing all the food. They won't. Now,
let me show you this lovely little sus V machine.
Let me just grab your leg real quick.
Speaker 2: Now.
Speaker 4: See this is how we use the power of thermo
dynamics to perfectly cook our meats and then we see
it later on something. Put your leg in this a
little zip locked bag and throw it right in the
hot water and we'll just let that go for about
five hours.
Speaker 3: Wow, that looks delicious, I can tell.
Speaker 4: And over here's where we have some grains and oh,
right here, I just want to just show you just
how deep this food storage containers can go. This is
where we keep everything stopped up. Just go ahead and
just take a little looking at Chris.
Speaker 1: Chris, go ahead, go ahead, George.
Speaker 3: That's an oven, isn't it.
Speaker 5: George?
Speaker 4: You got me? You got I kept pulling.
Speaker 3: Oh man, how long do you think Chris is going
to be cooking for?
Speaker 2: Oh?
Speaker 4: I'd say, giveing his weight range and the amount of
fat on his body, say about maybe three hours, just
to get a nice hour.
Speaker 3: Yeah, yeah, you know, I got some marrons to run,
but I can.
Speaker 1: I can be back and uh you know, hey, I
might jog some of this off and right hungry again
in three hours.
Speaker 4: How's that sound that sounds? Give me back just in
time for happy hour?
Speaker 2: Oh?
Speaker 1: I love happy hour, Chris. Oh that's nice, Chris. Hey,
you just you just take a load off, pal. You know,
you're just treating like a little sawn to day, okay, buddy.
Speaker 4: Yeah, if you could do me a favorite, Chris, just
put your hands behind your back and cross your feet.
We just like things to kind of be presented that way.
When it's done cooking.
Speaker 1: We gotta let the your mortis like, you know, pose
you in like a cool way, you know, all right, Chris.
Speaker 4: Now if you look ver un till you left, Chris,
there is some butter, and there's some paprika and some
of that delicious bone marrow season. You might just give
me yourself a little dash around the neck.
Speaker 3: Go ahead, Chris, you got it.
Speaker 4: You got it. We're looking through the glass. I've got
you through it yet. There you go, there you go. Yeah,
a little bit more, if you could a little bit
more on the collar bone. That's everyone's favorite part. There
you go, Yes, yes, all right?
Speaker 3: Looking great?
Speaker 1: Christ That Yeah, it's cooling you down and it's gonna
make you nice and moist for later.
Speaker 2: I mean it does help the burn, sure.
Speaker 4: Sure, yeah, yeah, whatever you want.
Speaker 1: Well, George, this has been amazing and thank you so
much for taking good care of Chris. I am so
delighted to see that he's going to be a delicious
meal later.
Speaker 4: It has been my pleasure, my pleasure. Anytime you want
to bring somebody by, just go ahead, go for it.
Speaker 3: Oh you know me, I'll be by next week.
Speaker 2: All right.
Speaker 1: Well, hey, thank you guys for listening to this episode
of Good Morning from Hell. You know, hey, just so
you know, we haven't paid Treon. You don't even need
to pay to be on it. Just go and sign
up for free, just for ships and giggles.
Speaker 2: Yeah, we're gonna be posting a lot of stuff for free.
Just you know, there's there's there's stuff that you exclusive
to people like our bonus show while we're going to Hell.
But also there's gonna be some sketches and things like
that or be up up for free. So just go
sign up and then you know you don't have to
pay anything.
Speaker 1: Chris, go ahead and stick that apple in your mouth
real quick. Actually, yeah, yeah, it is there. Yeah, and
if you want to support the show, oh please feel
free six dollars and sixty sixty six to sign.
Speaker 3: Up for our Patreon.
Speaker 1: You get a lot of awesome shows, like Chris was
saying before he stuck that apple in his mouth.
Speaker 3: But you know, just going over to Good Morning from
hell dot com.
Speaker 1: Sign up, get a little little membership for free and
uh yeah, all right, well George, thanks man, I'll be
seeing you later.
Speaker 4: I can't wait, can't wait.
Speaker 3: Eat you later, Chris, see you later, Chris hal Clayton.
Speaker 1: Hey, guys, thanks for listening to another episode. I want
to thank our special guests and Sean on hauling.
Speaker 4: Hey, thank you for having me on.
Speaker 1: Yeah, Man, tell the people what you're working on these
days and where they can find you.
Speaker 4: Hey, if you want to find my personal work, poor
choice is kitchen. That's p O you are. We like
to get people liquid courage in the kitchen when you're
making recipes so you can do more than just air
frying and microwaving. We do drop an episode every single week,
so you can go check that out on YouTube, and
we've got a Patreon as well. Everything's up there. We'd
love the support. And uh, if you want to give
a couple of eyes towards the a MP YouTube channel,
I am the lead editor there. If you want to
leave the nice comments about Hey, this editing is way
better than six months ago. That go a long way
as well, but that's been a fun adventure as well.
So those are like the two things I'm doing.
Speaker 2: We used to work together at Rooster Teeth, and you've
been doing making really cool content since the closure, and
like your cooking content is actually really cool, so that's
why you're doing. The Donner party just made perfect sense.
Speaker 4: Yeah.
Speaker 2: Yeah.
Speaker 4: When you allso me the list of characters, I was like,
I know, it's gotta be something cooking related. And when
I saw it Donn I was like, yes, yes, that one.
Speaker 3: He's the perfect fit. Yeah.
Speaker 1: And if you're on Instagram or whatever, please go check
out John's channel in his page because he posts these
videos and every time I see one, I get extremely hungry,
Like your food always looks incredible, and the editing is
again on point because you're a crack editor.
Speaker 4: So oh, thank you, Thanking. It's like the funnest part
is just trying to figure out the intro every single
week and they're just getting dumber and dumber.
Speaker 2: Tell people again where that's at.
Speaker 4: That is Poor Choices Kitchen on YouTube and if you
want to follow me, I'm han Jalin on Instagram. There's
also poor choices Instagram, but I rarely posted that one.
But yeah, Han Joalin, poor choices kitchen, those two right there,
you would do great in supporting me.
Speaker 2: Yeah, and we're gonna go record why we're going to
hell right now. We're going to talk about some of
our worst kitchen eating sins, so you can check that
out next week.
Speaker 3: I just forgot. I just remembered what my story is
going to be, and it's gonna be a nightmare. So
check us out on our Patreon. We'll see over there
all right, thanks for listening, guys.
Speaker 2: Bye,