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Speaker 1: Good morning from Hell. It's your good friend Clayton out

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on the town with Chris. Chris, how are you doing?

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Speaker 2: Terrible? Because I'm dead and my eternal punishment is to

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do this podcast where we interview everyone in hell and

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just the afterlife kind of we sometimes, you know, make

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exceptions people who aren't even in hell. And I'm joined

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by Clayton.

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Speaker 3: The well, you're joined by me?

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Speaker 1: No, no, I'm join Wait, you're you're joining me Satan's

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little brother Clayton. Yeah, okay, Well you don't have to

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say who my brother is. We bring that up every episode.

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I think people know by now. I mean it's even

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rhymes and everything. Mom did not get very creative with

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the names.

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Speaker 2: AnyWho.

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Speaker 1: Hey, we're doing a bit of a break from tradition,

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aren't we, Chris? Where are we right now?

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Speaker 2: Well, we're in waiting to get seated at this is

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your favorite restaurant.

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Speaker 1: My favorite restaurant. It's the best restaurant this side of Hell. Oh,

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it's so good. Have you ever eate it Donnie's?

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Speaker 2: No, No, I haven't. I haven't you a long time.

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Other than I.

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Speaker 3: Forget, I don't feed you. This is Donnie's.

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Speaker 1: It's the best restaurant in Hell, six stars upside down.

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Speaker 3: Of course, the exquisite meals exquisite meals.

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Speaker 2: It's kind of a what like I mean you said

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it was a special occasion.

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Speaker 1: Oh yeah, the most special occasion, Chris. I mean it's

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it's the new year, which means we've been in business.

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We've been back in business for a year, you know,

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so we'll celebrate. Let's get let's get going.

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Speaker 2: It hasn't been a year.

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Speaker 3: No, it's twenty twenty five. It's been a year.

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Speaker 2: Yeah, it's been three months maybe.

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Speaker 1: Ish well but like no, but like we already been

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went over that the year transition. So we've been in

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business for a year now, full year. That's how that's

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that's how that maths. Okay, yeah, okay, yeah, yeah, Yeah,

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we're gonna celebrate. We're gonna go fever nice and good.

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We're gonna get you know, can get some food. We're

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gonna you know, say out. You know. I don't even

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know if we'll be interviewing anybody this episode, you know,

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And that's fine. I think, just a nice, classy, not

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romantic dinner with my good friend Chris here at my

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favorite restaurant, Donnie's. Let's just get this year going off

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to a good start, you know, off to the right,

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on the right foot, on the right clothing foot.

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Speaker 3: Cool. Yeah, so speaking of the de well, looks like

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your tables are already.

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Speaker 4: Hey, y'all, welcome to Donas. I'm George Donna. I'll be

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your host today. So good to see you back here, Clayton.

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Speaker 1: Oh, George, is always a pleasure to be here. You know,

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I love this establishment, so glad to support it.

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Speaker 4: And I see you brought some nice sourced patrons.

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Speaker 2: Yeah, Hi, it's very fancy. I don't even know what

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to do with all these knives and forks and spoons.

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There's so many on the table.

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Speaker 4: Wow. Well, you know, here Donnie's we like to make

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sure everything stays nice and sanitized. So you know, once

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you use your fork one time on something, you probably

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want to throw it away. Get ready to use it

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on the next thing.

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Speaker 1: You know.

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Speaker 4: Back to your girl is very very fast down here.

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Speaker 3: Yeah, Chris, they're they're very on top.

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Speaker 1: I mean they have the best you know, health rating

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of any restaurant in Hell. Not saying much, but you know,

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George runs a tight knit you know, he runs a clean,

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clean establishment here.

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Speaker 2: You are the owner of the You know you're so

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you're the main chef.

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Speaker 4: For Yes, yes I do. I wed many hats down here,

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and I tell you it's been fantastic. Oh let's say

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this has been about one hundred and fifty years. Has

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been fantastic down here. Lots of people come through screamer reviews.

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If you have the chance, just go ahead and leave

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us a little five stars on yep. Okay, And what

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do you think of the decor? You know, it's very

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rare that I get new fresh meat down here. What

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do you think of it?

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Speaker 2: I mean, I haven't eaten anything yet, but it looks good.

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It smells good. I'll tell you that. Walking in here,

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I was like, that smells good. That's good.

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Speaker 3: And I loved I loved the atmosphere here.

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Speaker 1: You know, it's kind of got this like eighteenth century

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kind of like organ trail vibe. You know, a lot

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of like wagon wheels and very like oh, yes, old

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timey America.

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Speaker 4: Yes, yes, we've got the skull and bones of the

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Oxen up there on the walls. And you know, I

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don't know much about the smartphones and anything, but we're

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a smartphone of a free zone here. So you get

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to be able to eat nice and privately and quietly

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as much as you want. So we make sure we

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make the dining experience as nice as possible.

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Speaker 1: Yeah, just like it's just like the olden days, no

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Wi Fi, no Internet. Friends and enjoined the moment, join

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their friends.

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Speaker 4: Oh yes, I jumped on here a doorbell scares the

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daylights out of me.

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Speaker 2: Yeah. Yeah, How did you get into the restaurant business?

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Speaker 4: Well, you know, I went to the lovely culinary School

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in Sierra Nevada, and there had a nice little crash

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course and just the proper ways of making the best

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out of what you got. You know, a lot a

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lot of our most famous meals come from just kind

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of like, ooh, this is all I have scraps, And

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so I got really good at putting scraps together into meals.

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And someone said, you know what, you used to start

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a restaurant. I was like, you know what, that's that's

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definitely what's going to happen. And I just have a

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passion for cooking. Also just a passion for fine dining

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in the experience. You know, like if you look right

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there to your left, there's a deboning knife right there.

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You don't get that in a lot of places, never

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seen their steakhouse.

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Speaker 1: Yeah. What was the last time you saw a deboning knife, Chris?

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I mean probably yesterday when I was torturing you.

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Speaker 2: But yeah, yeah, but it's a different type of knife

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in that way, it's just a knife then, yeah.

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Speaker 1: Yeah, Well you know, and I love your scrappy origins, George.

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I mean you, what's that saying? Desperation is like the

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mother of invention?

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Speaker 2: You know?

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Speaker 4: So?

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Speaker 1: I mean you you are like Nikola Tesla of inventing

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foods to eat.

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Speaker 3: You know you were you were clever guy.

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Speaker 4: Listen, we waste nothing here, okay, everything, anything can be

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turned into a gravy, a seasoning, a sauce, some garnish. Nothing,

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nothing goes to waste. And I learned that in the

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Sierra Nevada from from one about many many great team

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stairs and gods. Okay, there's some really good gods.

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Speaker 2: Tell me more about this school that you went to.

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Speaker 4: Oh well, you know again, crash course kind of like

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an online school type situation. Whatever online means. I don't

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really know. I just hear a lot when people come

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in here. It's very very fast, lasted about a whole winter.

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If you believe that I learned how to cook and

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open a restaurant in one winter.

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Speaker 2: That is a crash course.

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Speaker 4: Yeah.

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Speaker 1: Yeah, but here he is, you know, three hundred years

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later and he's got one of the best restaurants in Hell.

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So you know you're doing something right, George. Yeah, you

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got an act for it.

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Speaker 4: Yeah. And people love just how fresh our source meats are.

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Like when I tell you fresh, like moving five minutes ago,

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not moving now now, it's beef carpaccio, like like just

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that fresh. No frozen meats unless we found it that way.

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Speaker 2: Do we have what's what are we getting appetizers?

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Speaker 1: Well, Christy, I mean you you look at that menu, George,

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if you wouldn't mind, I mean I've been here obviously

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hundreds thousands of times. Probably it's one of my favorite

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places to go to. But I mean, Chris is your

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first time. So Georgie, if you could walk us through

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this menu, just kind.

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Speaker 4: Of dress yes. So again I always mentioned the beef carpaccio.

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It's raw, it's fresh, it's s thinless slice. It just

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melts in your mouth like a winch of snow. And

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that's a very very popular one. Takes very very little effort.

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To get out here in like three minutes.

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Speaker 2: Now.

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Speaker 4: One of the other ones that we just put on

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the menu, and this is like one of our rare

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cooked meats. Ribs, some delicious ribs.

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Speaker 3: Yeah, rock ribs.

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Speaker 4: Dust so good and it's so big, they're the biggest ones,

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so that we don't even say louis kind of we

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leave all the meat on them, all the meat flapping everything.

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Speaker 3: Chris wiped that drool off. He's about to eat it up.

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Speaker 4: And when we season it with a house it's like

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it's like, uh again, we don't waste nothing here. So

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we actually take bone marrow and bone dust mixed with

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a little bit of salt, a little bit of pepper,

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a little bit of garlic in there, spreading lily on there.

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And see you think I already seen. You're scrunching your

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eyebrown and you're just thinking like ooh ew, bone dust

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on my ribs. But it adds a lovely texture, really

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takes on the smoke. The smoke ad here's to the

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bone dust. It's so good.

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Speaker 3: You try, Chris, don't you try it?

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Speaker 2: I mean, shall we try it?

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Speaker 1: I mean, you know what here, George, I mean, it

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is a special event Chris and I have been in

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business for one whole year, one complete full year, and uh,

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I think we're gonna get all those for the entrees.

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But before we do, what was those appetizers that you

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always serve. It's like the like the fingerlings or something.

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Speaker 4: Oh, yes, yes, yes, yes, the fingling potatoes. But they're

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not secrets, they're not really potatoes.

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Speaker 1: Okay, good, We're not gonna eat an ounce of potatoes

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or vegetables.

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Speaker 4: This is all meat, yes, all meat. We've got pecan

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now spelt like bacon, but it's pecan because it's not

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from the pig. It's just you know, a different source

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of meat. But pecan is really popularly here. We cut

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into little cubes, like little little burnt in bites. You

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might like that. Yeah, do you like Chitlin's?

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Speaker 2: Do I like you? What?

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Speaker 4: Do you like chitlers?

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Speaker 2: Oh?

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Speaker 4: It's a it's a Southern classic, well here in the

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most extreme South in hell. Uh, it's a real Southern

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classic made from Now don't let that name fool you.

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Speaker 2: They've been cleaned, okay, yeah, I mean I trust you.

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Speaker 1: George is on top of the cleaning. And the bacon

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sounds amazing too. I might have to order some of

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that as well. Let's bring some out, George. This is

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all sounding amazing. I think I think we should just

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get one of everything. You know, what the hell, let's

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get one of everything.

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Speaker 4: Oh I can't wait, I just cannot wait. Let me

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just run to the kitchen real quick. I'll get that

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whipped up. And it just gave me like five minutes.

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Speaker 1: Okay, okay, all right, Hey, liking it, Chris, pretty fancy.

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Speaker 2: Place, fancy it's it's different than a lot. I'm just

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getting a weird Is he getting a weird vibe from George?

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Speaker 1: No, George is the best Donnie's I've been coming here for.

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I mean, oh god, what you say one hundred and

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fifty years? But I mean he's got like three hundred

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years a cooking experience, best in the biz, best in

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the biz.

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Speaker 3: Okay, what I don't know.

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Speaker 2: He just seems too nice for hell.

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Speaker 3: Maybe he doesn't belong down here.

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Speaker 1: Maybe he deserves a second crack at things, you know,

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like we could test him out and see if, against

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my better judgment, maybe he belongs to Heaven.

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Speaker 3: But I would hate to lose Donnie's.

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Speaker 1: You know, George is such an integral part you know

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he's a he's what makes this this amazing restaurant?

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Speaker 3: What it is?

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Speaker 4: You know?

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Speaker 2: Yeah, all right, y'all.

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Speaker 4: I've got everything here. Now. We ran out of some

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oxtail unfortunately. But speaking of butt, I do have Boston butt,

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very Boston butt.

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Speaker 3: Hm, big and juicy.

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Speaker 4: It's huge, Yes, yes it is. It's eight pounds. Can

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you believe it? That's crazy slow Rose, So let me

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just go put this over here. That's to the bone

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and knife. We've got some some pickled onions here. This

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is just the jar of vinegar. You know, I just

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feel like vinegar goes a long way. So here you go.

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Here's some hot milk, and then here's the pecan. Here's

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some berries. Uh, and then this is just I don't know.

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I think this is just grass. We don't really have

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salad here, but here's the grass.

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Speaker 3: Okay, grass.

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Speaker 2: I mean I haven't seen grass in a while. You know,

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it's hard to find grass.

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Speaker 3: And hell touch grass?

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Speaker 2: Touch?

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Speaker 4: Wow?

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Speaker 2: Right?

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Speaker 4: Yes, yes, yes, right, yes, only can you find the

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finest grass? I mean, let's just be honest.

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Speaker 1: Oh man, you know, George, we we're recording this. I'm sorry.

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This isn't like some FBI tape. Kind of thing. I'm

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not gonna, you know, get you for some crime. We

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we are recording because we run a podcast. It's pretty successful.

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Maybe you've heard of it Good Morning from Hell. Oh

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my god, no, I've never heard of that. Oh oh okay, well,

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anyways on our show. You know, one of the things

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that we like to do for people who follow us

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on Patreon, one of the things that they do with

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their their Patreon subscription is they enter their selves in

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to be roasted.

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Speaker 3: So we're gonna roast a person. Would you like to

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join us?

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Speaker 4: I would love to because I just dug a hole

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for roastings. So let's go.

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Speaker 1: Oh great, yeah, okay, so let me see we're looking

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through okay, up on my phone. It looks like we've

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got Jacks Jax. You're about to get roasted. Oh ah, Jacks.

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Speaker 4: Oh oh jack uh kind of skimp Oh oh.

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Speaker 3: No, no, like we roast him digitally, like he's so.

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Speaker 2: Like make fun of them.

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Speaker 4: Yeah, like roasting. I'm so sorry. This is that egg

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on my face with that one. I'm so sorry.

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Speaker 2: Yeah. Yeah, all right, you're.

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Speaker 3: Your head's in the zone, you're thinking of cooking.

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Speaker 1: Anyways, Okay, so let me see a brief description about

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Jack's This is the dichotomy of my personality. Is jim Bro,

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but a raven claw who wants to show you magic tricks.

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They love video games, bird watching. No, they're not a

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grandpa haha and w we.

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Speaker 2: So they're in the Harry Potter and they do also

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do magic tricks and studio wizards.

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Speaker 3: And they like to they claim that they're a jim

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Bro and they like w WE.

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Speaker 4: Okay, I'm just gonna say that's about here. You cannot

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You cannot be a jim Bro and do magic. You

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can't do both them.

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Speaker 1: Sorry, yeah, yeah, I'm gonna say I'm gonna clock his

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benchmax about one twenty five. Sorry, Jack's let me see

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Jack's for work as a software consultant. And as far

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as an embarrassing story confession, they said, the absolute nerdiest

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thing about me is that I used to be an

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admin on a Naruto RPG themed Minecraft server.

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Speaker 2: I'm sorry, I'm gonna.

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Speaker 3: Slow that down one more time.

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Speaker 1: I don't fully understand all these words Naruto RPG themed

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Minecraft server, George, does any of that? Do any of

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those words mean anything to you?

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Speaker 4: I just want to know how how big were the

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boobies they built in that Minecraft server, because that sounds

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like all the things of someone looking to make some

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poor and nobody can see.

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Speaker 2: Yeah, so are they role playing as the Ruto I

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don't know are in Minecraft? Is this like code for

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virgin server? I don't fully understand.

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Speaker 4: The magician tittig? Can I say titties? Yeah?

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Speaker 3: You can say whatever you want. Yeah, let me see. Oh,

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they have a little bit more of a story, they said.

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Speaker 1: The hardest I've ever been called out in my life

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is that my coworkers managed to find my YouTube channel

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that I used and put a screenshot in the group

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chat asking who it was.

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Speaker 3: It sounds like he's already been roasted.

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Speaker 2: Sounds like your co workers roast you on a right occasion.

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Speaker 4: You need to work on your burner accounts. No one's

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those are Kevin Durant? Come on?

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Speaker 5: Uh?

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Speaker 1: Their latest videos included how to build a bigger back

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in coin magic tutorials.

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Speaker 4: Oh, Jack, I think you might be the victim of bullying.

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Speaker 1: But like, you didn't sign up for that one, you

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didn't pay for that one. That's just your Your coworkers

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are given that one out for free. But it's not

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a good deal.

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Speaker 2: I think you should stop making coins disappear and spend

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money on some better hobbies.

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Speaker 4: Because yes, they get some protein shakes.

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Speaker 3: You know.

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Speaker 1: I'm we're ending that roast on a bit of a

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sad note because I feel bad for Jackson. Now, I mean,

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they just Jax Jack.

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Speaker 2: But the best thing that you've done is sign up

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for Good Morning from How. That's yeah, that's kind of how.

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Speaker 3: And it's probably the most interesting thing about you too.

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Speaker 4: Yeah, this is what you said, talk about not the magic.

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When you introduce yourself out of bar. Don't talk about

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the magic, talk about the Patreon.

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Speaker 1: Jax's best magic trick is that he can make women disappear. Okay,

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00:14:02,720 --> 00:14:04,360
enough about Jacks. Let's move on to our next sort

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00:14:04,360 --> 00:14:06,159
of business. Hey, this week's episode is brought to you

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by Mando. Hey, do you wanna smell good? You want

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the balls, the thigh fold, the belly buttons, the butt cracks,

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and the feet. You know, they sent me a box

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of goodies to try out. You know, I love their

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I hadn't showered in three days. But fortunately I had

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their deodorant wipes in my car. I whipped those babies out.

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Get a little scrubb dub dub to my private parts. Boy,

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how do you smell like I just freshly showered? Disgusting story,

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But hey, that way I know that they're good and

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Speaker 3: That's a catchy line. I love that.

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Speaker 1: This week's episode of Good Morning from Hell sponsored by

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hero Forge. Ay good friends over here at Forge. I've

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talked to you guys about him a dozen times, and

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I'm gonna talk to you about him a dozen more times.

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Speaker 3: You know, I made a.

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00:15:48,159 --> 00:15:51,200
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here Forge. Okay, I'm so sorry, Georgia. Well what do

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00:17:26,000 --> 00:17:27,599
we got going on here? It looks like we're plating up.

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00:17:27,640 --> 00:17:30,519
Speaker 4: Oh, we've just got a lovely spread. Now, the bon

435
00:17:30,559 --> 00:17:32,480
of knife is right there. You definitely are going to

436
00:17:32,599 --> 00:17:35,640
eat that, especially for this this nice little leg here. Yeah,

437
00:17:35,640 --> 00:17:37,119
some of the must tend to meet on this leg.

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00:17:37,160 --> 00:17:38,440
Look at this. Look at it right down here near

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00:17:38,480 --> 00:17:40,000
this is near the calf section of the leg. You're

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00:17:40,000 --> 00:17:41,640
not gonna get a whole leg at any other type

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00:17:41,680 --> 00:17:42,279
of restaurant.

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00:17:42,400 --> 00:17:44,799
Speaker 3: It's big. Yeah, it's a donny exclusive.

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00:17:44,880 --> 00:17:46,079
Speaker 2: Yeah, and it's skinny.

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00:17:46,279 --> 00:17:48,480
Speaker 4: Lots of growth hormone. That's all. We're fans. The growth

445
00:17:48,480 --> 00:17:51,000
hormones down here. You know, up there, they don't like it.

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00:17:51,000 --> 00:17:53,599
They frowned upon it. But down here. Now we inject

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00:17:53,640 --> 00:17:54,200
everything with it.

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00:17:54,279 --> 00:17:55,319
Speaker 3: Yeah, we love how.

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00:17:55,160 --> 00:17:57,720
Speaker 2: Tall is this cow? Because this cow the legs on

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this thing.

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00:17:58,359 --> 00:18:01,119
Speaker 4: You know, if I had to, if I had remember correctly,

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00:18:01,279 --> 00:18:03,000
I want to say from this morning it was about

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00:18:03,079 --> 00:18:05,279
six three six y three, felt like a like a

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00:18:05,400 --> 00:18:07,440
like a good size. I looked at look the right

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00:18:07,599 --> 00:18:09,000
right in the eyes is where I looked at that,

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00:18:09,200 --> 00:18:10,799
and I said, it's time to die.

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Speaker 3: It's good, Chris Trish playing it is good.

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00:18:17,559 --> 00:18:20,640
Speaker 2: It's just weird looking. It's a weird your fingerlings.

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00:18:20,799 --> 00:18:23,440
Speaker 4: You know, if you haven't eaten meat in another country,

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00:18:23,519 --> 00:18:24,880
you know, sometimes it looks a little bit different. I

461
00:18:24,880 --> 00:18:26,519
remember the first time I went to Paris, the chicken

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00:18:26,519 --> 00:18:27,559
wings was just so tiny.

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00:18:27,720 --> 00:18:29,440
Speaker 3: Yeah, here everything's bigger.

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Speaker 4: It's almost like Texas.

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Speaker 2: Yeah, Chris, no questions, just a it's good. I might

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00:18:34,720 --> 00:18:37,960
say it's good. I'm not gonna say, hey, Donnie, it's good.

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Speaker 4: You did the thing that I love. So, you know,

468
00:18:39,640 --> 00:18:41,160
when you go to fine down in place, you never

469
00:18:41,240 --> 00:18:43,000
just sit down and automatically put like the salt and

470
00:18:43,039 --> 00:18:45,240
pepper on it. You gotta taste it first and then

471
00:18:45,279 --> 00:18:47,440
make the adjustments. And I like that. You just ignore

472
00:18:47,559 --> 00:18:50,200
the vinegar or the Hollandais sauce over there. You just

473
00:18:50,200 --> 00:18:51,000
went straight to the meat.

474
00:18:51,279 --> 00:18:54,039
Speaker 1: So tell us about what is that your special house

475
00:18:54,240 --> 00:18:55,359
brand of holiday sauce?

476
00:18:55,400 --> 00:18:56,839
Speaker 3: Like, what what do you think of that?

477
00:18:56,960 --> 00:19:00,400
Speaker 4: Oh? Yes, that was about four days of work. Oh

478
00:19:00,440 --> 00:19:03,119
my Hollandai sauce. Everyone loves it. Everyone loves it, just

479
00:19:03,119 --> 00:19:05,079
full of I put a lot of life into it

480
00:19:06,400 --> 00:19:07,720
and some food color in as well.

481
00:19:07,880 --> 00:19:11,720
Speaker 2: Oh no, okay, so the finger links. I gotta go

482
00:19:11,759 --> 00:19:13,880
back to the finger links because they look like fingers.

483
00:19:13,920 --> 00:19:15,079
I'm sorry, they look.

484
00:19:14,960 --> 00:19:17,440
Speaker 4: Like well they're called fingerlens for a reason.

485
00:19:17,480 --> 00:19:20,119
Speaker 3: Okay, yeah, Chris, here, but here comes an airplane. Here

486
00:19:20,160 --> 00:19:24,559
comes on? Yeah, there he goes.

487
00:19:24,759 --> 00:19:28,599
Speaker 2: But beef don't have fingers. Okay, cows don't have fingers.

488
00:19:28,720 --> 00:19:31,240
Speaker 4: Chicken tenders are in the shapes of dinosaurs.

489
00:19:31,640 --> 00:19:34,279
Speaker 1: You got what are you gonna say? Buffalo wings are

490
00:19:34,279 --> 00:19:35,359
coming from real buffalo?

491
00:19:35,440 --> 00:19:38,359
Speaker 4: I mean, come on, yeah, oxtail does a look like oxtail?

492
00:19:38,519 --> 00:19:40,960
Speaker 2: Well, yeah, because it doesn't.

493
00:19:41,559 --> 00:19:43,799
Speaker 3: I just I'm gonna go back to these ribs. Chris.

494
00:19:44,000 --> 00:19:45,559
You you haven't tried the ribs yet.

495
00:19:45,640 --> 00:19:47,480
Speaker 4: You got to load up on these.

496
00:19:48,359 --> 00:19:50,640
Speaker 2: Yeah, they're good. I just I don't think I tasted

497
00:19:51,039 --> 00:19:52,880
anything like this before, of.

498
00:19:52,839 --> 00:19:54,720
Speaker 4: Course, now, of course not, you know, because we source

499
00:19:54,759 --> 00:19:57,400
our meat at the highest elevations. The Sierra Nevada has

500
00:19:57,440 --> 00:19:59,960
some great, great selections of food. And I spent again

501
00:20:00,319 --> 00:20:02,039
a whole winter there can tell.

502
00:20:02,279 --> 00:20:03,799
Speaker 2: Yeah, so tell me more about the winter.

503
00:20:03,920 --> 00:20:07,000
Speaker 4: It's a small school, about eighty one people. Only about

504
00:20:07,000 --> 00:20:09,319
thirty of us graduated. But so you know, it's a

505
00:20:09,400 --> 00:20:11,839
very very tough, very tough school to get through. But

506
00:20:11,920 --> 00:20:15,079
you know, we we what can I say, Like, how

507
00:20:15,079 --> 00:20:17,400
did I even get on this journey? Like Springfield started

508
00:20:17,400 --> 00:20:19,400
out on Springfield and we just heard about this lovely

509
00:20:19,440 --> 00:20:22,759
place called California and how great their avocado toast is.

510
00:20:22,799 --> 00:20:24,279
So we said, you know what, let's get the ox

511
00:20:24,319 --> 00:20:26,440
and the wagons together and let's just go on a adventure.

512
00:20:26,519 --> 00:20:28,400
And then we found the school on the way there

513
00:20:28,400 --> 00:20:30,720
and just decided to spend the winter nice and cozy,

514
00:20:30,759 --> 00:20:31,880
bundled up together.

515
00:20:31,799 --> 00:20:32,920
Speaker 2: Found a school.

516
00:20:33,079 --> 00:20:35,400
Speaker 4: This is in the middle of nowhere. What did you say?

517
00:20:35,400 --> 00:20:38,240
Your last name was, Oh, that doesn't even matter.

518
00:20:38,480 --> 00:20:43,759
Speaker 5: But if you want to know, Donner, Yeah, Donner, Donney's yeah,

519
00:20:43,960 --> 00:20:48,880
so from Springfield Donner party, Yes you've heard about.

520
00:20:48,720 --> 00:20:52,319
Speaker 1: It, Okay, Chris you're not touching your food anymore.

521
00:20:52,799 --> 00:20:53,799
Speaker 2: So this is human.

522
00:20:54,119 --> 00:20:56,920
Speaker 4: No, no, no, If it was human, I would have

523
00:20:57,000 --> 00:20:59,000
told you that. I would have said, oh, here is

524
00:20:59,039 --> 00:21:01,359
some hands from a named Jack. I didn't do that.

525
00:21:01,400 --> 00:21:02,680
I just said beef capaccio.

526
00:21:04,559 --> 00:21:07,000
Speaker 3: Hold up a second. There's a ring on this fingerling.

527
00:21:07,319 --> 00:21:10,519
Speaker 4: That's a garnish. It's just a garnish. There's a lot

528
00:21:10,519 --> 00:21:12,200
of goat up in the sea on Nevada, and that's

529
00:21:12,200 --> 00:21:14,079
just the garnish we have. We were on a gold lake,

530
00:21:14,160 --> 00:21:15,519
so all we had was this a little clup of

531
00:21:15,559 --> 00:21:16,359
gold we just put.

532
00:21:16,240 --> 00:21:18,799
Speaker 2: On the finger every Yeah, and I get that it's edible,

533
00:21:18,839 --> 00:21:22,559
but it's also human. Now, you're George Donner from the

534
00:21:22,599 --> 00:21:23,400
Donner Party.

535
00:21:23,559 --> 00:21:26,480
Speaker 4: No, you just have You haven't seen You just haven't

536
00:21:26,519 --> 00:21:29,079
seen our cats. That's all you're not. You're not used

537
00:21:29,079 --> 00:21:29,880
to to their feet.

538
00:21:30,039 --> 00:21:33,240
Speaker 3: What George, I think, Oh god, so good. Those are

539
00:21:33,279 --> 00:21:34,759
so good. I think the jig is up. I think

540
00:21:34,759 --> 00:21:35,759
we got to come clean.

541
00:21:35,559 --> 00:21:39,960
Speaker 4: To now right right? Fine, Yes, yes, I'm George Donna

542
00:21:40,000 --> 00:21:41,599
from the Donner Party. But I just want to make

543
00:21:41,599 --> 00:21:43,000
one thing clear. Not my fault.

544
00:21:43,039 --> 00:21:44,000
Speaker 3: It's not his fault, Chris.

545
00:21:44,079 --> 00:21:46,759
Speaker 4: Everything is every whatever you're gonna ask not my fault.

546
00:21:46,559 --> 00:21:48,279
Speaker 3: Chris, Why are you not touching your food?

547
00:21:48,319 --> 00:21:49,880
Speaker 4: It's it's getting cold, getting cold.

548
00:21:49,920 --> 00:21:52,880
Speaker 2: Yes, you say it's not your fault, right, But you

549
00:21:53,359 --> 00:21:54,160
ate your family.

550
00:21:54,480 --> 00:21:59,039
Speaker 4: I did not eat my family. I consumed what was

551
00:21:59,319 --> 00:22:01,799
given to me, with no questions asked.

552
00:22:02,079 --> 00:22:05,279
Speaker 1: He got crafty, Chris. Desperate times called for desperate measures.

553
00:22:05,279 --> 00:22:07,680
And sometimes you have to eat your daughter, or your

554
00:22:08,039 --> 00:22:09,279
uncle or your brother.

555
00:22:09,519 --> 00:22:12,160
Speaker 4: It just happens. See, it'd be different by I strangled

556
00:22:12,160 --> 00:22:13,880
them with my own hands. But I didn't do that. Okay,

557
00:22:14,000 --> 00:22:16,920
Mother nature took them. The big man upstairs, he decided

558
00:22:16,920 --> 00:22:18,519
it was their time. I don't want to waste I

559
00:22:18,559 --> 00:22:19,480
don't want to waste nothing.

560
00:22:19,519 --> 00:22:21,559
Speaker 2: Whose idea was it to start eating people?

561
00:22:21,799 --> 00:22:23,880
Speaker 4: I mean, whose idea is it? Any day? To just

562
00:22:23,920 --> 00:22:25,519
start eating? It's just something you have to do.

563
00:22:25,680 --> 00:22:27,200
Speaker 2: Well, yeah, but not people.

564
00:22:27,319 --> 00:22:29,440
Speaker 4: I mean, what am I gonna eat a tree? There's

565
00:22:29,440 --> 00:22:32,039
no trees up there, It's just rocks, rocks.

566
00:22:32,880 --> 00:22:35,799
Speaker 2: It has to have been traumatic eating your family, right,

567
00:22:35,960 --> 00:22:38,039
I mean, if you just turn them face down, then

568
00:22:38,039 --> 00:22:39,759
you don't really recognize them anymore.

569
00:22:39,839 --> 00:22:40,880
Speaker 4: So you start from the back.

570
00:22:41,240 --> 00:22:41,640
Speaker 3: That's why.

571
00:22:41,680 --> 00:22:44,279
Speaker 1: That's why the Boston but is probably one of Georgia's

572
00:22:44,279 --> 00:22:47,559
best specialty meals. I mean, you stopped eating the Boston butt,

573
00:22:47,599 --> 00:22:48,519
but it is delicious.

574
00:22:48,559 --> 00:22:49,119
Speaker 3: You can't deny.

575
00:22:49,240 --> 00:22:51,839
Speaker 2: No, I know it was delicious and I hate to

576
00:22:51,880 --> 00:22:53,200
say that, actually, but.

577
00:22:53,680 --> 00:23:02,839
Speaker 1: I'm sorry, Hey, George, I just want to Hey, I'm

578
00:23:02,839 --> 00:23:04,839
so sorry to interrupt. Can we get like a like

579
00:23:04,880 --> 00:23:07,119
a bottle of your finest you know.

580
00:23:07,240 --> 00:23:09,319
Speaker 4: Just just yes, yes, yes, I've got something that's been

581
00:23:09,400 --> 00:23:11,119
aging for twenty years. I'll be right back.

582
00:23:11,319 --> 00:23:14,519
Speaker 3: Okay, great, all right, Chris, what are you doing? What

583
00:23:14,559 --> 00:23:15,000
are you doing?

584
00:23:16,119 --> 00:23:18,160
Speaker 4: I don't want to eat people, I don't want to eat.

585
00:23:18,240 --> 00:23:21,400
Speaker 1: Can't the chef that you've lost your appetite. This is

586
00:23:21,480 --> 00:23:24,000
my favorite place. You're embarrassing me at my favorite restaurant.

587
00:23:24,039 --> 00:23:24,880
This is Donnie's.

588
00:23:25,119 --> 00:23:26,759
Speaker 2: Okay, but can I just eat the grass?

589
00:23:27,000 --> 00:23:29,200
Speaker 1: No, Chris, you have to eat the whole thing, you know.

590
00:23:29,359 --> 00:23:31,480
I mean, I'm taking you out as a special occasion.

591
00:23:31,519 --> 00:23:33,640
We're celebrating one whole year of business together.

592
00:23:33,920 --> 00:23:35,160
Speaker 3: I'll just stick to them.

593
00:23:35,519 --> 00:23:38,400
Speaker 2: I feel like I might be going vegetarian. What just now,

594
00:23:38,480 --> 00:23:40,680
I'll come on, I just feel like I might be

595
00:23:40,720 --> 00:23:41,559
going vegetarian.

596
00:23:41,799 --> 00:23:44,039
Speaker 3: Chris, No, you can't. It's not like a mood.

597
00:23:44,079 --> 00:23:46,759
Speaker 1: You can't just suddenly say, oh, I'm feeling vegetarian today.

598
00:23:47,279 --> 00:23:49,799
Come on, you just just eat the foods at least

599
00:23:49,880 --> 00:23:51,920
at least pretend to enjoy it so that you don't

600
00:23:51,920 --> 00:23:53,960
embarrass me in front of my friend George Donner of

601
00:23:54,000 --> 00:23:54,799
the Donner Party.

602
00:23:54,880 --> 00:23:56,759
Speaker 3: All right, he's coming back, he's coming back.

603
00:23:56,839 --> 00:24:01,119
Speaker 4: Hey, hey, George, here we go the fine blood court.

604
00:24:02,920 --> 00:24:03,279
Speaker 2: Love this.

605
00:24:03,480 --> 00:24:05,240
Speaker 4: Let me just just I do a little bit more

606
00:24:05,240 --> 00:24:06,839
than the normal poor here. I like to make sure

607
00:24:06,880 --> 00:24:09,839
the glasses are nice and full and some.

608
00:24:09,759 --> 00:24:11,839
Speaker 3: Of the glass Chris, hold out your glass.

609
00:24:12,559 --> 00:24:16,519
Speaker 4: You go there, cheers. Yes, yes, this is a fine

610
00:24:16,599 --> 00:24:20,480
poor aged about three hundred years or so, really really good.

611
00:24:20,559 --> 00:24:22,759
And uh, it's got a special place in my heart. Uh.

612
00:24:22,920 --> 00:24:25,200
It came from my wife, believe it or not.

613
00:24:25,519 --> 00:24:28,079
Speaker 3: Wow, delightful.

614
00:24:28,519 --> 00:24:31,759
Speaker 4: Yes, yes, from from my wife. I remember the moment

615
00:24:31,839 --> 00:24:36,839
she bottled it. Just the life just disappeared it herself. Yes, yes,

616
00:24:36,880 --> 00:24:39,640
technically she did. She did, she made it herself, And

617
00:24:40,119 --> 00:24:41,960
I just remember the moment the life just kind of

618
00:24:43,319 --> 00:24:44,559
went out our eyes.

619
00:24:44,799 --> 00:24:47,599
Speaker 1: George, I'm tasting. I'm getting notes of getting notes of cholera.

620
00:24:47,799 --> 00:24:49,559
Is that what I'm is that what I'm tasting there. Yes,

621
00:24:49,759 --> 00:24:51,680
one of many things. One of the many things.

622
00:24:51,759 --> 00:24:54,759
Speaker 4: It was cholera, it was typhoid. What was that other thing?

623
00:24:55,200 --> 00:24:58,359
Gang grains? Lots of things at a lot of bacteria

624
00:24:58,400 --> 00:25:01,039
can survive the winter in the here, believe it or not.

625
00:25:01,279 --> 00:25:03,160
Speaker 2: Yeah, yeah, yeah, how do you?

626
00:25:03,200 --> 00:25:03,799
Speaker 3: How do you like there?

627
00:25:03,880 --> 00:25:04,160
Speaker 2: Do you do?

628
00:25:04,200 --> 00:25:04,279
Speaker 1: You?

629
00:25:04,319 --> 00:25:04,720
Speaker 4: What? What?

630
00:25:04,720 --> 00:25:07,039
Speaker 3: What kind of body are you getting from.

631
00:25:06,880 --> 00:25:08,680
Speaker 4: Your telling me the body?

632
00:25:09,079 --> 00:25:12,240
Speaker 2: Oh? Man, I just got to drive though, you know

633
00:25:12,519 --> 00:25:13,839
I don't want I gotta drive?

634
00:25:14,039 --> 00:25:14,599
Speaker 3: No, you didn't.

635
00:25:14,599 --> 00:25:17,720
Speaker 2: We walked here, well, but you know that's a form

636
00:25:17,720 --> 00:25:23,440
of driving. Your legs right.

637
00:25:24,519 --> 00:25:24,759
Speaker 4: Tug?

638
00:25:25,359 --> 00:25:25,519
Speaker 2: Oh?

639
00:25:27,839 --> 00:25:31,480
Speaker 3: I spilled it all over my Oh no, let.

640
00:25:31,319 --> 00:25:33,200
Speaker 4: Me get some moistoile. That's for you.

641
00:25:33,200 --> 00:25:34,920
Speaker 2: Oh, I'm how embarrassing.

642
00:25:35,160 --> 00:25:38,839
Speaker 1: Yeah, hasn't been in a fancy establishment like Donnie's, you know.

643
00:25:38,880 --> 00:25:40,759
Speaker 3: In a minute, Sorry, George.

644
00:25:40,480 --> 00:25:44,000
Speaker 4: It's okay. What we have about? What? Six more quarts

645
00:25:44,200 --> 00:25:45,799
of my wife's blood port.

646
00:25:46,319 --> 00:25:51,680
Speaker 3: Bring him out special occasions? Get cut loose, Chris, cut loose.

647
00:25:53,079 --> 00:25:54,920
Speaker 4: It's so sad if you didn't get to drink all

648
00:25:54,920 --> 00:25:58,599
of it's almost as sad as her passing unforesunately.

649
00:25:59,079 --> 00:26:00,640
Speaker 2: Yeah, what is it that sad?

650
00:26:00,680 --> 00:26:00,839
Speaker 1: Though?

651
00:26:00,880 --> 00:26:03,960
Speaker 2: Because you immediately started drinking her blood and eating her well.

652
00:26:04,000 --> 00:26:05,599
Speaker 4: I didn't want to go to waste, but it was

653
00:26:05,640 --> 00:26:06,279
pretty sad.

654
00:26:06,640 --> 00:26:09,039
Speaker 2: I mean, what was that conversation? Like, all right, you're

655
00:26:09,119 --> 00:26:10,519
up in the mountains, you are starving.

656
00:26:10,759 --> 00:26:13,079
Speaker 4: Well, you know, it wasn't really much of a conversation

657
00:26:13,279 --> 00:26:16,240
to have because at that point she kind of lost consciousness,

658
00:26:16,279 --> 00:26:18,480
was really digging her nails into my hands from all

659
00:26:18,480 --> 00:26:21,079
the convotions whatnot. But then it just kind of a

660
00:26:21,240 --> 00:26:23,559
calm just kind of just set in and she just

661
00:26:23,759 --> 00:26:26,680
stopped shaking. And I couldn't tell if you know, she

662
00:26:26,839 --> 00:26:29,200
was at peace or the body just gave up. It

663
00:26:29,319 --> 00:26:31,160
was kind of a confusing talk because I was shaking too.

664
00:26:31,200 --> 00:26:33,960
It's pretty cold up there, and I saw a little cut,

665
00:26:34,279 --> 00:26:35,759
a little bit of blood that was dripping out, and

666
00:26:35,759 --> 00:26:37,440
its just like, in her honor, I'm just going to

667
00:26:37,440 --> 00:26:39,759
just go ahead, just collect this. And originally I kept

668
00:26:39,759 --> 00:26:42,200
it as a keepsake, and now we're drinking keep sick.

669
00:26:42,680 --> 00:26:47,240
Speaker 3: Yeah, now I'm enjoying it. Oh, just smell at Chris Scott.

670
00:26:47,359 --> 00:26:49,039
Speaker 2: I mean, I want to go go back to that

671
00:26:49,160 --> 00:26:50,079
first conversation.

672
00:26:50,599 --> 00:26:55,079
Speaker 4: They're all there, yeah, at having a party, Yeah, family.

673
00:26:54,759 --> 00:26:57,799
Speaker 2: And you know, people are dying like, what was that

674
00:26:57,839 --> 00:27:00,799
conversation like between everyone? Was everyone one okay to just

675
00:27:00,839 --> 00:27:03,119
start digging in and eating their arguments?

676
00:27:03,160 --> 00:27:05,720
Speaker 4: Well, you know, the funny thing about the Seer and

677
00:27:05,759 --> 00:27:09,440
Nevada is just that, uh, natural preservation just kind of curs.

678
00:27:09,440 --> 00:27:12,200
And so that's about nine days the body just laying there.

679
00:27:12,240 --> 00:27:14,720
It was just like it's not stinking. It'd be ashamed

680
00:27:14,720 --> 00:27:17,720
to just not eat this non stinking meat that's been

681
00:27:17,759 --> 00:27:19,359
off for nine days. It's almost like a miracle. It's

682
00:27:19,359 --> 00:27:21,160
like the Honukkah of the Seer and the bottom you know,

683
00:27:21,319 --> 00:27:23,759
just was just kept staying fresh, preserved, and you know

684
00:27:23,799 --> 00:27:27,039
it was either eat wood or eat some grassy grass

685
00:27:27,160 --> 00:27:30,480
or or you know, little Julie over there based down

686
00:27:30,480 --> 00:27:32,240
because we rolled her over. We didn't want her eyes

687
00:27:32,240 --> 00:27:35,079
were just wide over rolled her over, and then you know,

688
00:27:35,160 --> 00:27:37,640
over time, stack the bodies and just start deciding which

689
00:27:37,640 --> 00:27:38,839
one want we're gonna eat first.

690
00:27:39,000 --> 00:27:41,640
Speaker 3: And see, yeah that's the way I like to eat.

691
00:27:41,720 --> 00:27:44,519
Speaker 4: Yeah, yeah, exactly. And you didn't even notice the herb

692
00:27:44,559 --> 00:27:46,480
crust that we put between the butt cheeks.

693
00:27:46,680 --> 00:27:48,039
Speaker 3: Chris, did you notice that? Did you?

694
00:27:48,799 --> 00:27:50,279
Speaker 2: And I didn't notice the herb crust?

695
00:27:50,359 --> 00:27:53,559
Speaker 4: Yeah, right right in the butt tuck, the butt tuck.

696
00:27:53,440 --> 00:27:54,480
Speaker 2: And I love eating ass.

697
00:27:54,480 --> 00:28:01,400
Speaker 1: So go ahead, Chris, Yes, you squeeze it.

698
00:28:01,279 --> 00:28:02,000
Speaker 4: It falls apart.

699
00:28:02,279 --> 00:28:03,440
Speaker 3: Yeah, it's good, it's good.

700
00:28:03,559 --> 00:28:05,160
Speaker 1: You know, George, we ever really talked about your time

701
00:28:05,200 --> 00:28:07,079
in the Daughner party. I've never wanted to bring it up,

702
00:28:07,119 --> 00:28:09,559
but Chris seems so interested in talking about that and

703
00:28:09,599 --> 00:28:13,480
eating humans. You know, what was that first meal? Like,

704
00:28:13,759 --> 00:28:16,400
you know, after eating your own kinds? Like, how did

705
00:28:16,400 --> 00:28:17,079
that sit with you?

706
00:28:17,240 --> 00:28:20,200
Speaker 4: Well, you know, the actual eating experience itself. Uh, you

707
00:28:20,519 --> 00:28:22,119
left a little bit to be desired because it's not

708
00:28:22,160 --> 00:28:23,759
like we had salt and pepper around. We just had

709
00:28:23,799 --> 00:28:26,240
to use the natural, just sweat glens and hoping that

710
00:28:26,279 --> 00:28:27,519
there was some little bit of salt. We had some

711
00:28:27,519 --> 00:28:30,119
porky people with us, so kind of bland. Just imagine

712
00:28:30,160 --> 00:28:33,440
just eating some unseasoned chicken and then, oh my, got

713
00:28:33,480 --> 00:28:36,240
the worst mud butt you have ever had in my life.

714
00:28:36,279 --> 00:28:38,160
Like I had to walk about a good fifty yards

715
00:28:38,200 --> 00:28:40,920
away just so it wouldn't stank up the camp. Oh

716
00:28:41,000 --> 00:28:43,160
my god. And it lasted for about two three days.

717
00:28:43,160 --> 00:28:45,880
I thought I was gonna die for dehydration. Luckily surrounded

718
00:28:45,880 --> 00:28:48,200
by snow, surrounded by snow, just eat some snow, hoping

719
00:28:48,240 --> 00:28:50,720
nobody's peed in, and you get to go I'd say

720
00:28:50,279 --> 00:28:53,359
about a week in body that gets kind of used

721
00:28:53,400 --> 00:28:55,359
to it, and then you just get creative. You know,

722
00:28:55,440 --> 00:28:57,799
you find some leaves, some herbs and berries and you

723
00:28:57,920 --> 00:29:00,319
just smother that on the skin and that kind of

724
00:29:00,319 --> 00:29:02,400
becomes the seasoning. It can become a pro add it.

725
00:29:02,440 --> 00:29:04,720
You realize you can just didn't this shave off layers.

726
00:29:04,720 --> 00:29:06,599
You don't have to cut. See you're probably thinking, we

727
00:29:06,640 --> 00:29:08,240
just cut the whole section of the leg off. No,

728
00:29:08,279 --> 00:29:10,599
you just cut a little top portion, cover the rest

729
00:29:10,680 --> 00:29:12,359
up with some snow. When you want to go back,

730
00:29:12,480 --> 00:29:14,759
just get a little more another portion. And that's just

731
00:29:14,759 --> 00:29:16,720
how it goes. It's kind of what we do here.

732
00:29:16,720 --> 00:29:17,640
It's our philosophy here.

733
00:29:17,839 --> 00:29:18,039
Speaker 5: Yeah.

734
00:29:18,119 --> 00:29:19,880
Speaker 2: So and so you made it out alive.

735
00:29:21,799 --> 00:29:25,400
Speaker 4: Alive. I don't really know about that because I don't

736
00:29:25,400 --> 00:29:27,680
really remember much after I lost the feeling on the

737
00:29:27,759 --> 00:29:28,720
right side of my body.

738
00:29:28,839 --> 00:29:30,039
Speaker 2: Oh so you died.

739
00:29:30,319 --> 00:29:32,680
Speaker 4: Yeah, I'm guessing I died if I came down here.

740
00:29:32,680 --> 00:29:35,119
But let me just tell you, going from the frozen

741
00:29:35,200 --> 00:29:37,720
mountains to this love and cozy place, Oh my.

742
00:29:37,759 --> 00:29:39,839
Speaker 3: God, I remember when George landed in hell.

743
00:29:40,000 --> 00:29:43,160
Speaker 1: He was like finally, finally, and then he just started

744
00:29:43,200 --> 00:29:44,359
chomping on the nearest guy.

745
00:29:44,519 --> 00:29:45,160
Speaker 3: It was crazy.

746
00:29:45,240 --> 00:29:47,079
Speaker 4: Yes, they were so impressed when I got here. They're

747
00:29:47,160 --> 00:29:48,240
just like, oh, he's one of us.

748
00:29:48,440 --> 00:29:51,240
Speaker 3: Yeah. Yeah, you get more restaurant pretty quickly. Yeah.

749
00:29:51,279 --> 00:29:54,359
Speaker 2: How does that make you feel, though, because after you died,

750
00:29:54,480 --> 00:29:55,359
they probably ate you.

751
00:29:55,640 --> 00:29:57,720
Speaker 4: Well, I would never ask someone to do something that

752
00:29:57,759 --> 00:30:00,279
I wouldn't do, So, hey, if you're going to eat

753
00:30:00,319 --> 00:30:02,519
these people, then all means eat me. What am I

754
00:30:02,559 --> 00:30:04,559
going to do with my body? Yeah? Well, I wish

755
00:30:04,559 --> 00:30:06,559
I could have cooked it. I can make myself taste delicious.

756
00:30:06,680 --> 00:30:08,839
Speaker 1: I bet you would have been delicious. Aside from the

757
00:30:08,920 --> 00:30:10,359
mud butt. I feel like that might have been.

758
00:30:10,319 --> 00:30:12,440
Speaker 4: A deterred Oh yes, yes, you would have had Well

759
00:30:12,480 --> 00:30:14,440
you would have had to really scrub down there to

760
00:30:14,640 --> 00:30:15,599
make that part edible.

761
00:30:15,720 --> 00:30:16,039
Speaker 3: Yeah.

762
00:30:16,200 --> 00:30:19,119
Speaker 1: Yeah, Oh my god, George, this has just been such

763
00:30:19,119 --> 00:30:20,000
a delightful meal.

764
00:30:20,240 --> 00:30:22,279
Speaker 3: I'm so stoked for dessert.

765
00:30:22,480 --> 00:30:24,880
Speaker 4: Oh I am to let me just run to the

766
00:30:24,920 --> 00:30:27,079
kitchen real quick and grab it. I have a special

767
00:30:27,119 --> 00:30:29,839
delight for you. I know you're just gonna love and hey, Chris,

768
00:30:29,880 --> 00:30:32,400
just relax a little bit. You look so tense. You've

769
00:30:32,480 --> 00:30:35,599
been tense, you gotten you just rubbed your shoulders. Oh

770
00:30:35,640 --> 00:30:38,799
my god, these shoulders so much tension. I feel all

771
00:30:38,839 --> 00:30:41,480
the knots. If you let me work these.

772
00:30:41,759 --> 00:30:44,079
Speaker 2: You don't have to. You don't have to massage your

773
00:30:44,119 --> 00:30:46,759
sweating Chris. The meat sweats, all that.

774
00:30:46,759 --> 00:30:49,880
Speaker 4: Meat you huh, the way he just glistens that skin.

775
00:30:50,119 --> 00:30:52,039
Let me just just stop. I'm gonna get the dessert.

776
00:30:52,039 --> 00:30:54,519
Speaker 3: Okay, I'll be right back, Okay, all right, George, all right.

777
00:30:54,759 --> 00:30:56,640
Speaker 2: I don't like the way he massages me.

778
00:30:57,039 --> 00:30:58,160
Speaker 3: What he's a nice guy.

779
00:30:58,240 --> 00:31:02,839
Speaker 1: That's that's top tier six are upside down star quality treatment.

780
00:31:02,920 --> 00:31:03,240
Speaker 3: Chris.

781
00:31:03,319 --> 00:31:05,640
Speaker 2: No, but this is a restaurant. He's massaging me.

782
00:31:06,039 --> 00:31:07,559
Speaker 3: I don't know what you're saying. I see no one

783
00:31:07,599 --> 00:31:08,799
to ulterior motives.

784
00:31:08,920 --> 00:31:10,599
Speaker 1: George is a good friend of mine, and he is

785
00:31:10,720 --> 00:31:13,559
just giving you the best dining experience you could possibly

786
00:31:13,559 --> 00:31:14,000
get in hell.

787
00:31:14,079 --> 00:31:20,200
Speaker 4: All right, ye, yes, yeah, we called these honey buns.

788
00:31:20,240 --> 00:31:25,079
They are cinnamon glazed ears, and the wax is still

789
00:31:25,119 --> 00:31:27,839
in there. We actually put headphones over the ears for

790
00:31:27,880 --> 00:31:30,160
a few days to really just help promote the growth

791
00:31:30,200 --> 00:31:32,440
of the wax, and they would take them off cinnamon

792
00:31:32,480 --> 00:31:34,359
glaze them up bake them for a little bit and

793
00:31:34,440 --> 00:31:35,880
there you go so good.

794
00:31:36,240 --> 00:31:38,000
Speaker 1: I kind of like to treat him like little you know,

795
00:31:38,039 --> 00:31:40,279
like little shellfish things where I just suck.

796
00:31:40,079 --> 00:31:42,960
Speaker 3: Out the nice and melt all.

797
00:31:42,880 --> 00:31:46,599
Speaker 4: Those Lord, Chris Tryward, little Debbie never.

798
00:31:47,400 --> 00:31:49,480
Speaker 2: Don't have much of a sweet tooth, you know, I

799
00:31:49,519 --> 00:31:54,359
can't oh man and there yeah, yeah, yeah, yeah, you know.

800
00:31:54,400 --> 00:32:00,279
I'm just kidding. I've got a big thing tonight that

801
00:32:01,319 --> 00:32:04,039
you gotta do, and I don't want to got a calendar.

802
00:32:04,039 --> 00:32:05,599
Speaker 3: I don't see anything. Chris, what are you talking about?

803
00:32:05,960 --> 00:32:07,599
Speaker 4: Well, it's you could do that thing here.

804
00:32:07,799 --> 00:32:11,279
Speaker 2: Well, it's kind of like you know, I'm running a marathon.

805
00:32:11,799 --> 00:32:14,839
Speaker 1: Yeah, when you start running just today, Well, Chris, you

806
00:32:14,839 --> 00:32:15,519
need to carve up.

807
00:32:17,039 --> 00:32:18,640
Speaker 3: You need one of these these honey buns.

808
00:32:18,880 --> 00:32:22,839
Speaker 4: Yeah, you don't have any Alfred pasta, But I've got

809
00:32:22,880 --> 00:32:24,799
some intestines in the back. You know what.

810
00:32:25,200 --> 00:32:27,039
Speaker 1: I'm so sorry to ask this, George, What is the

811
00:32:27,079 --> 00:32:29,039
back like? I've never seen your kitchen before.

812
00:32:30,599 --> 00:32:33,680
Speaker 4: Nice open air kitchens you have ever seen. It's just

813
00:32:33,799 --> 00:32:36,279
all the fires of hell are ovens. It's just so nice.

814
00:32:36,319 --> 00:32:37,880
You could fit a whole person in the ovens.

815
00:32:38,039 --> 00:32:38,799
Speaker 2: I bet you can.

816
00:32:39,119 --> 00:32:39,759
Speaker 3: That's crazy.

817
00:32:40,599 --> 00:32:41,359
Speaker 2: Down at one bit.

818
00:32:41,440 --> 00:32:44,480
Speaker 4: Would you like to see no, yeah, yeah, yes.

819
00:32:44,240 --> 00:32:47,039
Speaker 3: I would love to come on. Chris.

820
00:32:47,160 --> 00:32:49,039
Speaker 4: Put these hair nets on real quick, and you're you

821
00:32:49,039 --> 00:32:49,799
can come on back.

822
00:32:49,960 --> 00:32:52,200
Speaker 2: Oh yeah, I don't want anything on arry to get

823
00:32:52,200 --> 00:32:52,680
into the food.

824
00:32:52,759 --> 00:32:54,680
Speaker 4: Hey, we got to put that great above an a right.

825
00:32:55,480 --> 00:32:59,119
Speaker 1: Wow, wow, this is huge. Look at the size of

826
00:32:59,160 --> 00:33:00,759
this restaurant. Look at your knives.

827
00:33:00,960 --> 00:33:04,960
Speaker 4: Yeah, not for every occasion, not for every occasion. And

828
00:33:05,000 --> 00:33:07,480
we sharpened them daily. Wow. Yeah. And over here, see

829
00:33:07,559 --> 00:33:09,160
we just show you how sharp these are real quick.

830
00:33:09,160 --> 00:33:12,519
Just a little just a little nit right there, Yes,

831
00:33:12,559 --> 00:33:12,960
all right.

832
00:33:12,880 --> 00:33:15,960
Speaker 2: You just cut up my head, clady, cut up my head?

833
00:33:15,960 --> 00:33:17,720
Speaker 3: What is that is that? What kind of brand is that?

834
00:33:17,839 --> 00:33:18,039
Speaker 2: Is that?

835
00:33:18,079 --> 00:33:21,480
Speaker 4: Like one of those almos like Victoria Knocks, Victoria Knocks.

836
00:33:21,759 --> 00:33:23,920
Speaker 3: All right, forget you where you get those?

837
00:33:23,960 --> 00:33:26,279
Speaker 4: Read Brookstone or even I just got these ride off

838
00:33:26,279 --> 00:33:27,480
of Amazon thirty dollars?

839
00:33:27,519 --> 00:33:27,960
Speaker 2: Oh wow?

840
00:33:28,119 --> 00:33:29,160
Speaker 3: Yeah, alright.

841
00:33:29,200 --> 00:33:30,119
Speaker 2: The kitchen is locked.

842
00:33:30,200 --> 00:33:32,559
Speaker 1: Yeah yeah, no, no, Chris, we got to make sure

843
00:33:32,559 --> 00:33:34,799
it's safe because otherwise people be trying to get it.

844
00:33:35,240 --> 00:33:37,200
Speaker 4: All that he just grabbing all the food. They won't. Now,

845
00:33:37,240 --> 00:33:39,160
let me show you this lovely little sus V machine.

846
00:33:39,200 --> 00:33:40,519
Let me just grab your leg real quick.

847
00:33:40,559 --> 00:33:40,720
Speaker 2: Now.

848
00:33:40,720 --> 00:33:42,799
Speaker 4: See this is how we use the power of thermo

849
00:33:42,920 --> 00:33:45,680
dynamics to perfectly cook our meats and then we see

850
00:33:45,680 --> 00:33:47,400
it later on something. Put your leg in this a

851
00:33:47,400 --> 00:33:49,000
little zip locked bag and throw it right in the

852
00:33:49,079 --> 00:33:51,039
hot water and we'll just let that go for about

853
00:33:51,039 --> 00:33:51,680
five hours.

854
00:33:51,839 --> 00:33:54,039
Speaker 3: Wow, that looks delicious, I can tell.

855
00:33:53,799 --> 00:33:55,799
Speaker 4: And over here's where we have some grains and oh,

856
00:33:55,920 --> 00:33:57,480
right here, I just want to just show you just

857
00:33:57,519 --> 00:33:59,920
how deep this food storage containers can go. This is

858
00:34:00,039 --> 00:34:02,000
where we keep everything stopped up. Just go ahead and

859
00:34:02,000 --> 00:34:03,119
just take a little looking at Chris.

860
00:34:03,559 --> 00:34:10,880
Speaker 1: Chris, go ahead, go ahead, George.

861
00:34:14,719 --> 00:34:15,599
Speaker 3: That's an oven, isn't it.

862
00:34:15,639 --> 00:34:16,039
Speaker 5: George?

863
00:34:16,760 --> 00:34:18,639
Speaker 4: You got me? You got I kept pulling.

864
00:34:19,679 --> 00:34:22,119
Speaker 3: Oh man, how long do you think Chris is going

865
00:34:22,199 --> 00:34:23,119
to be cooking for?

866
00:34:23,480 --> 00:34:23,679
Speaker 2: Oh?

867
00:34:23,800 --> 00:34:26,480
Speaker 4: I'd say, giveing his weight range and the amount of

868
00:34:26,519 --> 00:34:28,760
fat on his body, say about maybe three hours, just

869
00:34:28,760 --> 00:34:29,599
to get a nice hour.

870
00:34:30,079 --> 00:34:32,159
Speaker 3: Yeah, yeah, you know, I got some marrons to run,

871
00:34:32,159 --> 00:34:32,639
but I can.

872
00:34:32,719 --> 00:34:34,920
Speaker 1: I can be back and uh you know, hey, I

873
00:34:35,000 --> 00:34:38,360
might jog some of this off and right hungry again

874
00:34:38,400 --> 00:34:39,079
in three hours.

875
00:34:39,079 --> 00:34:41,360
Speaker 4: How's that sound that sounds? Give me back just in

876
00:34:41,440 --> 00:34:42,320
time for happy hour?

877
00:34:42,639 --> 00:34:42,800
Speaker 2: Oh?

878
00:34:43,079 --> 00:34:47,519
Speaker 1: I love happy hour, Chris. Oh that's nice, Chris. Hey,

879
00:34:47,559 --> 00:34:49,760
you just you just take a load off, pal. You know,

880
00:34:49,880 --> 00:34:52,360
you're just treating like a little sawn to day, okay, buddy.

881
00:34:52,519 --> 00:34:54,119
Speaker 4: Yeah, if you could do me a favorite, Chris, just

882
00:34:54,159 --> 00:34:56,360
put your hands behind your back and cross your feet.

883
00:34:56,480 --> 00:34:58,320
We just like things to kind of be presented that way.

884
00:34:58,360 --> 00:34:59,199
When it's done cooking.

885
00:34:59,280 --> 00:35:01,400
Speaker 1: We gotta let the your mortis like, you know, pose

886
00:35:01,440 --> 00:35:03,360
you in like a cool way, you know, all right, Chris.

887
00:35:04,079 --> 00:35:05,599
Speaker 4: Now if you look ver un till you left, Chris,

888
00:35:05,639 --> 00:35:08,039
there is some butter, and there's some paprika and some

889
00:35:08,079 --> 00:35:10,159
of that delicious bone marrow season. You might just give

890
00:35:10,199 --> 00:35:11,599
me yourself a little dash around the neck.

891
00:35:11,639 --> 00:35:13,719
Speaker 3: Go ahead, Chris, you got it.

892
00:35:13,760 --> 00:35:15,599
Speaker 4: You got it. We're looking through the glass. I've got

893
00:35:15,639 --> 00:35:19,559
you through it yet. There you go, there you go. Yeah,

894
00:35:19,599 --> 00:35:21,519
a little bit more, if you could a little bit

895
00:35:21,519 --> 00:35:23,400
more on the collar bone. That's everyone's favorite part. There

896
00:35:23,400 --> 00:35:25,880
you go, Yes, yes, all right?

897
00:35:26,599 --> 00:35:27,079
Speaker 3: Looking great?

898
00:35:27,159 --> 00:35:30,599
Speaker 1: Christ That Yeah, it's cooling you down and it's gonna

899
00:35:30,599 --> 00:35:31,679
make you nice and moist for later.

900
00:35:31,800 --> 00:35:36,039
Speaker 2: I mean it does help the burn, sure.

901
00:35:35,840 --> 00:35:37,280
Speaker 4: Sure, yeah, yeah, whatever you want.

902
00:35:37,639 --> 00:35:41,000
Speaker 1: Well, George, this has been amazing and thank you so

903
00:35:41,119 --> 00:35:43,199
much for taking good care of Chris. I am so

904
00:35:43,639 --> 00:35:45,639
delighted to see that he's going to be a delicious

905
00:35:45,679 --> 00:35:46,079
meal later.

906
00:35:46,199 --> 00:35:49,159
Speaker 4: It has been my pleasure, my pleasure. Anytime you want

907
00:35:49,159 --> 00:35:51,119
to bring somebody by, just go ahead, go for it.

908
00:35:51,119 --> 00:35:52,840
Speaker 3: Oh you know me, I'll be by next week.

909
00:35:52,880 --> 00:35:53,239
Speaker 2: All right.

910
00:35:53,320 --> 00:35:56,280
Speaker 1: Well, hey, thank you guys for listening to this episode

911
00:35:56,280 --> 00:35:59,000
of Good Morning from Hell. You know, hey, just so

912
00:35:59,039 --> 00:36:01,280
you know, we haven't paid Treon. You don't even need

913
00:36:01,320 --> 00:36:03,159
to pay to be on it. Just go and sign

914
00:36:03,239 --> 00:36:04,840
up for free, just for ships and giggles.

915
00:36:04,920 --> 00:36:07,760
Speaker 2: Yeah, we're gonna be posting a lot of stuff for free.

916
00:36:07,840 --> 00:36:11,280
Just you know, there's there's there's stuff that you exclusive

917
00:36:11,320 --> 00:36:13,599
to people like our bonus show while we're going to Hell.

918
00:36:13,760 --> 00:36:16,840
But also there's gonna be some sketches and things like

919
00:36:16,880 --> 00:36:18,599
that or be up up for free. So just go

920
00:36:18,679 --> 00:36:21,239
sign up and then you know you don't have to

921
00:36:21,239 --> 00:36:21,760
pay anything.

922
00:36:22,280 --> 00:36:23,880
Speaker 1: Chris, go ahead and stick that apple in your mouth

923
00:36:23,960 --> 00:36:29,239
real quick. Actually, yeah, yeah, it is there. Yeah, and

924
00:36:29,440 --> 00:36:31,519
if you want to support the show, oh please feel

925
00:36:31,559 --> 00:36:33,679
free six dollars and sixty sixty six to sign.

926
00:36:33,599 --> 00:36:34,920
Speaker 3: Up for our Patreon.

927
00:36:35,119 --> 00:36:36,760
Speaker 1: You get a lot of awesome shows, like Chris was

928
00:36:36,800 --> 00:36:38,480
saying before he stuck that apple in his mouth.

929
00:36:39,199 --> 00:36:41,000
Speaker 3: But you know, just going over to Good Morning from

930
00:36:41,039 --> 00:36:41,719
hell dot com.

931
00:36:41,840 --> 00:36:45,159
Speaker 1: Sign up, get a little little membership for free and

932
00:36:45,320 --> 00:36:47,880
uh yeah, all right, well George, thanks man, I'll be

933
00:36:47,880 --> 00:36:48,519
seeing you later.

934
00:36:49,119 --> 00:36:50,320
Speaker 4: I can't wait, can't wait.

935
00:36:50,920 --> 00:36:54,360
Speaker 3: Eat you later, Chris, see you later, Chris hal Clayton.

936
00:36:56,480 --> 00:36:58,719
Speaker 1: Hey, guys, thanks for listening to another episode. I want

937
00:36:58,760 --> 00:37:00,760
to thank our special guests and Sean on hauling.

938
00:37:01,079 --> 00:37:03,320
Speaker 4: Hey, thank you for having me on.

939
00:37:03,480 --> 00:37:05,280
Speaker 1: Yeah, Man, tell the people what you're working on these

940
00:37:05,360 --> 00:37:06,320
days and where they can find you.

941
00:37:06,360 --> 00:37:08,000
Speaker 4: Hey, if you want to find my personal work, poor

942
00:37:08,079 --> 00:37:10,639
choice is kitchen. That's p O you are. We like

943
00:37:10,719 --> 00:37:12,599
to get people liquid courage in the kitchen when you're

944
00:37:12,599 --> 00:37:14,320
making recipes so you can do more than just air

945
00:37:14,360 --> 00:37:17,280
frying and microwaving. We do drop an episode every single week,

946
00:37:17,320 --> 00:37:19,400
so you can go check that out on YouTube, and

947
00:37:19,480 --> 00:37:21,639
we've got a Patreon as well. Everything's up there. We'd

948
00:37:21,679 --> 00:37:23,559
love the support. And uh, if you want to give

949
00:37:23,559 --> 00:37:25,960
a couple of eyes towards the a MP YouTube channel,

950
00:37:26,159 --> 00:37:27,840
I am the lead editor there. If you want to

951
00:37:27,880 --> 00:37:30,119
leave the nice comments about Hey, this editing is way

952
00:37:30,159 --> 00:37:33,159
better than six months ago. That go a long way

953
00:37:33,280 --> 00:37:35,840
as well, but that's been a fun adventure as well.

954
00:37:35,880 --> 00:37:37,559
So those are like the two things I'm doing.

955
00:37:37,760 --> 00:37:40,440
Speaker 2: We used to work together at Rooster Teeth, and you've

956
00:37:40,480 --> 00:37:44,519
been doing making really cool content since the closure, and

957
00:37:44,559 --> 00:37:47,800
like your cooking content is actually really cool, so that's

958
00:37:47,840 --> 00:37:50,760
why you're doing. The Donner party just made perfect sense.

959
00:37:51,000 --> 00:37:51,199
Speaker 4: Yeah.

960
00:37:51,280 --> 00:37:51,480
Speaker 2: Yeah.

961
00:37:51,519 --> 00:37:53,239
Speaker 4: When you allso me the list of characters, I was like,

962
00:37:53,400 --> 00:37:55,039
I know, it's gotta be something cooking related. And when

963
00:37:55,039 --> 00:37:57,679
I saw it Donn I was like, yes, yes, that one.

964
00:37:58,519 --> 00:37:59,760
Speaker 3: He's the perfect fit. Yeah.

965
00:37:59,800 --> 00:38:03,800
Speaker 1: And if you're on Instagram or whatever, please go check

966
00:38:03,840 --> 00:38:06,800
out John's channel in his page because he posts these

967
00:38:06,880 --> 00:38:09,920
videos and every time I see one, I get extremely hungry,

968
00:38:10,039 --> 00:38:12,320
Like your food always looks incredible, and the editing is

969
00:38:12,360 --> 00:38:14,559
again on point because you're a crack editor.

970
00:38:14,599 --> 00:38:16,599
Speaker 4: So oh, thank you, Thanking. It's like the funnest part

971
00:38:16,639 --> 00:38:18,119
is just trying to figure out the intro every single

972
00:38:18,199 --> 00:38:20,360
week and they're just getting dumber and dumber.

973
00:38:20,400 --> 00:38:21,760
Speaker 2: Tell people again where that's at.

974
00:38:21,840 --> 00:38:24,360
Speaker 4: That is Poor Choices Kitchen on YouTube and if you

975
00:38:24,360 --> 00:38:27,119
want to follow me, I'm han Jalin on Instagram. There's

976
00:38:27,119 --> 00:38:29,599
also poor choices Instagram, but I rarely posted that one.

977
00:38:29,599 --> 00:38:33,400
But yeah, Han Joalin, poor choices kitchen, those two right there,

978
00:38:33,960 --> 00:38:36,079
you would do great in supporting me.

979
00:38:36,400 --> 00:38:38,760
Speaker 2: Yeah, and we're gonna go record why we're going to

980
00:38:38,800 --> 00:38:40,280
hell right now. We're going to talk about some of

981
00:38:40,320 --> 00:38:44,320
our worst kitchen eating sins, so you can check that

982
00:38:44,360 --> 00:38:45,000
out next week.

983
00:38:45,199 --> 00:38:47,000
Speaker 3: I just forgot. I just remembered what my story is

984
00:38:47,000 --> 00:38:49,119
going to be, and it's gonna be a nightmare. So

985
00:38:49,679 --> 00:38:52,360
check us out on our Patreon. We'll see over there

986
00:38:52,599 --> 00:38:53,800
all right, thanks for listening, guys.

987
00:38:53,840 --> 00:38:54,239
Speaker 2: Bye,