Carla Hall’s Fridge Is Packed With Pickles—and She Has Opinions

0:02I want to hire a private investigator. Some folks say I'm the best. ABC Tuesdays, TV's hottest PI is back. You sure you're ready to take on a serial killer? There's like a dozen more likely explanations other than serial killer. All right, maybe not a dozen. In Florida, crime has no off-season. I just heard you were shot at today with a rocket launcher. Well missed. R.J. Decker, Tuesdays, 10, 9th Central on ABC, next day on Hulu. When I was working on my cookbook, that was my star ingredient, malted milk powder. What do you put it in that I don't? Cereal, we've got checked. Okay, cereal. And Rice Krispie treats.

0:41Pancakes. Poundcake. The Rice Krispie treats, of course. You can put it in anything because it's a little bit sweet. Milkshakes? A malted, a vanilla malted milk syrup? Hi, I'm Jo Saltz, the editorial director of Delish, and welcome to Snacks, the show where we talk to your favorite stars about their craziest food obsessions. My guest today is someone you absolutely love from all of her shows like The Chew, but also her great cookbooks, her amazing restaurants, and so much more. Please welcome Carla Hall. And we'll be right back.

1:24I want to hire a private investigator. Some folks say I'm the best. ABC Tuesdays, TV's hottest PI is back. You sure you're ready to take on a serial killer? It's like a dozen more likely explanations other than serial killer. All right, maybe not a dozen. In Florida, crime has no off-season. I just heard you were shot at today. With a rocket launcher. Well missed. RJ Decker, Tuesdays, 10, 9 central on ABC. Next day on Hulu. I'm so happy to have you. I'm so excited to be here, seriously. Your enthusiasm is infectious. You truly are a light. You really have brought so much joy to so many of the shows that you've been on.

2:06So thank you for that. I have to say I am a personal Harry Potter fan. Tell me about your experience on the Harry Potter show. Okay. Because that stuff was insane. Insane. Insane. Eight hours, two people. So you figure 16 hours. But being on the set where it's filmed. And they've turned it into a museum. Right. But I have dreams of being Professor Trelawney at some point, somewhere. I feel like that could work for you. What? I feel like she was maybe channeling you a tiny bit. I think so. I think so. Emma. Let's be honest. Let's definitely. Were you a fan of the movies before that started? I was a fan of the movies.

2:45I became a fan of Harry Potter when I was listening to the books on tape. Because I love being read to from a child. So that's why I have Audible books. Do you cook when you listen to books? absolutely do i do words versus music wow how do you follow a recipe or do you don't follow recipes you don't of course i do you do yes so can you follow a recipe and listen to an audio book at the same time i have to turn it off okay the pause no it's like when you're actually doing it when you're mixing yeah but if i don't follow a recipe if i'm just cooking then yes i can listen to a book um if i'm having to read i have to turn it off and okay this is embarrassing to say but I have never listened to an audiobook.

3:28I don't know. So it's not your jam. I spend all day reading. I do a lot with words in my day-to-day. But I am curious, with a Harry Potter audiobook, do they do voices? Yes. They do? Yes. Okay. So I love hearing the voices. What I don't like, I don't like these new audiobooks where it's like you're listening to television, but it's audio. Like you're walking through water. Oh, they play the... Yeah, I don't like that. Oh, no, no, no. I do not like that. That's so weird. Wait, so they're like, oh, so it's sound effect laden. Is that a new development? It's a new thing. I don't like them. And also, I'm really into the person's voice.

4:10Yeah. So I have to listen to a sample before I get the book. Oh. Because if it's an annoying voice, then I will read that book, but I will not listen to that book. Won't listen to it. But Harry Potter, it was a Jim, Jim, the voice actor. It escapes me, but he is amazing. The voices are amazing. And so you were a fan. So watching those people bring those baked goods to life was absolutely like nothing I've ever seen before. They're fans. Yeah. They are fans of the show. This is what they do. And so it is. Jim Dale. Thank you. Jim Dale. Oh, he is very prolific. So Jim Dale is the voice actor for Harry Potter.

4:53There's a different actor in England, in the UK, versus in the US. But I love Jim Dale. And then for the bakers, they are fans. So they've been thinking about Harry Potter. So for them, it's crafting with food and bringing something alive through storytelling with food. So let's bring this back to the very beginning. What Sarita told me, my producer told me right before we started, was that you started as a model? You were a model? Yes. Tell me this life. I was a theater kid. Then I did modeling. Where did you grow up? Nashville, Tennessee. Okay. So theater kid in Nashville feels very aligned and cool.

5:35You were probably very cool. I was that. No. No? No. No theater kids are not necessarily cool. Not in Nashville? I feel like everybody there is kind of a cool guy. Okay. Nashville, you're thinking of the Nashville today, and you're imposing it on the Nashville in the 60s. Honey, I'm from Jersey. I don't know anything about anything, all right? That's all I got to tell you. I mean, Nashville wasn't necessarily cool back then. And it's funny. A lot of my friends and I, we look back at Nashville. We're like, yeah. And now we're like, where is Nashville? Because it's just NashVegas. Anyway. NashVegas is a fantastic word.

6:09But also you, but I do feel like you were born into great food pedigree because I do feel like Nashville has always been known for its extraordinary food. Okay. So like we can say that. We can say that. We can absolutely say that. Because we cannot say that about Jersey. I just want to be clear about that. What you can say about Jersey is what exit you're from. I can say what exit I'm from. I can definitely say bagels. We've got bagels going on out there. Tomatoes. Pizza, we've done. Tomatoes and corn. Yes. I think we've got those things. Anyway, I interrupted as I normally do. Nashville you're a theater kid in Nashville Theater kid in Nashville I thought I was going to major in theater I got rejected from the one school that I applied to so I ended up going to Howard University Sarita my producer went there she's very excited and then majored in accounting wow correct it was an about face and then I worked in accounting hated it got my CPA and then realized that I could not do this I didn't want to be 40 and hate my job and so then I did fashion shows in Tampa at Howard and then I met some girls who were going to Paris and so then I did that.

7:12What was that life like? It was it was kind of strange watching people look at you physically and making a decision you know like it's it's it's objectifying but it's also you are the hanger right you know but it was fun. I I have to I have to ask about this because it is something I think about honestly I've thought about it in the context of like building a brand because when we started delish I thought about this a lot that like there is that modelness of like you're being seen but you're not being seen right like right like people kind of see through you right right right and that must be a bizarre experience oh my god you're drinking your by the way you're drinking your own lemonade this is we're this is yours you're like you were about to be like, this is good.

8:03I was. I was like, this is so good. We're drinking your Milo's lemonade. It's Milo's lemonade. And let me tell you, I am stuck for the sun. Isn't it good? It tastes so fresh. Honestly, it's so good. And also, I don't drink lemonade often. So when you do, it hits good. Right? It's the battle between. I also have Milo's sweet tea here, which I do not drink, because in New Jersey, this sweet tea is not a thing. So I'm going to have a little bit of this. Girl, how about the sweet tea? I'm double fisting. Ooh. Uh-huh. That's nice. Do you mix them? Are you an Arnold Palmer person? I am. I mix them. What is the case for an Arnold Palmer?

8:41When do you decide to put it together? It's like on a hot day when I really want a lemony iced tea, then I do the Arnold Palmer. The lemony iced tea reminds me of my grandmother. My grandmother would make this iced tea with lots of lemon, lots of sugar, but then she would put a little bit of almond extract in it oh i know wait that sounds amazing and something we need to test here at delish alejandro i'm letting you know yes carla says you have to try it you you have to try it so one of the things um i get so now if i first of all i want you to do this real quick since we're talking about the tea okay start to drink it yep what do smell you smell tea yes tea what how often do you are you drinking a tea I mean this is right I mean it smells like the tea that you like about it is it's called sweet tea but it's really not so no it is not but when I make my grandmother's my grandmother's version I did get the extra sweet my how much how much sugar how much sugar did your grandma put into it she you know she was she was very conscientious about sugar and salt but her sweet tea was it wasn't it wasn't sweet where you see the lines of the sugar yeah you're like mixing and mixing right it's like it's still grainy there's still grains in here but so like the milo's extra sweet with the lemonade and a drop of um almond extract the almond extract takes me back and we didn't know how she made her tea let me tell you so i was on a paula dean show way back like like i think in 2009, 2010.

10:26And she did this show on lemons and she was making this lemony... Her lemon bars, by the way, are a recipe I swear by still. The Paula Deen lemon bars. I'm telling you, the lemon thing. Yeah, she knows it. Lemon is my desert island ingredient, which is probably why I was so excited about this show. Impressive. So she made this lemony tea and she had iced tea and she grabbed a lemonade concentrate and she put some almond extract in it. And so she's serving it to me. I'm like, wow, that's interesting. I drank it and I'm like, oh my God, this is my grandmother's iced tea. We have been trying to figure out my grandmother's iced tea.

11:04So this whole time she was using, your grandmother might have been using the concentrate. No, she was using the almond extract. Oh, she put the almond extract in. I did not know until I drank it on Paula Deen's show. And I was like, where does that come from? Why would she, did she explain herself? Like, what was the thought? Well, I couldn't, she had passed away by now. Right, right, right. But even Paula, I'm curious, where did that, where would that have come from? It was just an old recipe. I mean, when you think about pound cakes, when you think about pantry items, when you think about ways to make things flavorful inexpensively, it was extracts.

11:41Lemon and almond. Lemon and almond seem like the two kind of go-to. Lemon, almond, vanilla. Yep, yep. Right? Yep. And my grandmother added coconut and rum extracts to her five-flavor pound cake, but it all came from extracts. Wait, so your grandmother had a five-flavor pound cake. What were the five flavors? It was lemon, almond, vanilla, coconut, and rum. Wow. And you really couldn't discern what the flavors were, but it was a combination of the flavors. And, girl, let me tell you, when she sent you this pound cake, it would be wrapped in plastic and then butcher paper and then, like, newspaper and then foil.

12:24And then when you had to unwrap this thing in college, right, and then people would, like, stand there waiting for you to unwrap, I'm like, you may as well go back to your room. Just go. It's going to take a long time. Because I didn't want them to have it, so I'm like this. You're like, get out of here. Yes. I got to tell you, I have a core memory of that, too. I've been with my husband for a really long time, and I met him in college. And his grandmother, who has since passed away, used to send mandelbread. We're both Jewish. And so mandelbread is like, for those of you who don't know, it's like a Jewish biscotti.

12:58Okay. So it's baked in a loaf, similarly cut into those long, thin things and baked again, you know, flat. and she had a specific list of all of her grandchildren and exactly what flavor of mamble bread they liked so this one liked the chocolate chips but didn't like raisin this one like raisin and chocolate chips this one like nuts this one whatever and so she would send out she would bake like a bajillion dozens of those things and similarly it would be in a plastic bag in a foil in a shoe box and it would show up at the dorm looking like something the unabomber sent and like and everybody would start freaking out but it was like that i that i can like i remember my husband getting that from his grandmother and how excited he was and so so this whole thing like you know back to milo's and this study was done about taste of memory oh yeah because all of your senses are involved yeah we remember these moments yeah i remember like the last layer like pulling off and you start to smell it and it just hits you you're like oh my god and you're hoping nobody's standing around by the time you get to that last layer what is like what is a a core holiday food memory that you have um country ham really country ham because my grandfather was a doctor and people would barter and so they would bring hams they would bring their vegetables and the ham would be the center i mean we would we would have turkey yeah we would have chicken we had a lot of stuff child you would think that we were feeding the you know that's the only way to do it are you kidding right yeah what's the point if not um but that glazed ham so would they were you guys glazing it or was it coming glaze no it was my grandmother was glazing it and what was her glaze do you not remember so no i was not in the kitchen well and i can tell you in retrospect but i was not in the kitchen i did not like to go i never went to the kitchen i did not cook with people i didn't i didn't start cooking until i was in my mid-20s so so i'm jumping all over the place i'm with you i just like i love and also i love that we're on this journey together so at this point you are in Paris, you're modeling.

15:13What happens when you come back to the States? Are you like, I got to cook? How does this, what's the transition? So I started cooking when I was in, when I was in Paris and it came from, um, this woman from Memphis, Tennessee, she would get to the models together and we would have these Sunday brunches and we were homesick. So they would be making food from home. Lots of girls from New Jersey, girls from New Jersey. I mean models. I don't mean to tell you, I don't mean to tell you that we're models, but like, you know, whatever. I get what you're saying, Carla. I get it. Sorry, go ahead. At least three girls.

15:52Not four. All right. New Jersey. Yeah. It's because they're probably close to the airport. All right. I live near New York airport. All right. I get it. That's why they're like, you can get to Paris. You know, like, yeah. Totally. So I remember one day the girls were like, let's make some macaroni and cheese. And when my mother makes macaroni and cheese like this, when my mother makes it like this, So my mother makes it like this. And I'm sitting like, I have no idea how to make macaroni and cheese. The dish that I would eat once a week, never from a box, that my grandmother would cook. And so I was like, why don't I know how to make something that I actually eat?

16:25By the way, is there a cooler place on the planet for a bunch of models in Paris who are eating or chilling around mac and cheese? Like, that's the party I want to be invited to. I mean, mac and cheese, buffalo wings. That is a dream. That is a reality show today, by the way. like models brunch me in Paris make that show go make that show who could eat you under the table yes that's what I want to watch I want to watch that if Bravo steals that idea by the way you and I heard it here you heard it here so continue yeah so um I started going to the American bookstore and buying cookbooks like so because I just didn't like not knowing I'm like what you know and that was that started my interest and so I started cooking for people um cooking became an act of gratitude for people allowing me to sleep on their couches and then so when i came back to the states i i was talking to one of my friends who was in paris and she was now back in the states and i i made food for a baby shower for my sister and she couldn't come and i said well i'll bring you some leftovers she's like great because there's nothing to eat around here so the next day i gathered some food and um i ended up making it over because i was staying with my brother-in-law and sister and he ate the food but I'd already promised her that I was bringing her food so I you know made a bunch of stuff I'm like well what am I going to put it in and I had a lot so I it was a picnic basket so I just cut things up put it in the picnic basket and I got there she said this is my friend Carla she has a business and so she was working with a doctor and I you know like what's the name of your business I looked at the picnic basket I looked at them I said the lunch basket and then I started doling out like uh it was biscuits with smoked turkey it was quiche i had a chicken salad sandwich um i had um a lemon blueberry bread it and they and at the end they said when are you coming back and i said tomorrow the next day i got up i made stuff and then they were like well i bet you so-and-so wouldn't want you to come i went door-to-door hair salons doctor's offices barber shops within a week i had seven clients within two weeks I had 14 and I did that was my job that I did for five years oh my gosh so what was so the business was bringing them meals like just daily or was it like every day I when I tell you seriously I worked every single day for five years if I wasn't working I was prepping yeah oh my gosh and then I went to culinary school so I got the practical experience I tell people and then you know when I went to school I got the um the theory right right but I was working a lot so when I started working in restaurants and 12 hours a day I'm like oh and you have help oh this is good I'm like yeah exactly I'm good this is amazing totally like someone's prepping that for me great thank you oh my goodness and so then you parlay this into a television career which is actually insane like given the choice now and looking back like do you miss those days of just like you in the kitchen by yourself like no no i mean ah that's what i wanted thank you no when doing the pandemic and people were making all this bread y 'all know who you are yes they're like that was me i'm gonna say that was me well that was great i know you know how you don't like words when you get off yeah i don't like cooking yeah i was like I'm going to pimp my cereal.

19:53I was literally like, how do I want to make my cereal? Let me make a malted milk cereal. Wait, what? You make a malted milk cereal? So while you were doing bread and you were waiting for that stuff to rise and you were like burning up your starter. Yeah, and gaining like a lot of weight. I was like, I'm not doing that. I said, I think I'm just going to say, how could I change this bowl of cereal? So what is your crazy cereal mix? So you have milk. you have dehydrated fruit you take the dehydrated strawberries you make it into a powder you mix that into your milk and now you have strawberry milk for whatever your corn flakes or whatever okay so I did that then I was like okay maybe I do malted powder with the strawberry so I have a strawberry malt in my milk and then sometimes I would do chocolate whatever the girl I was pimping my cereal then I came up with instead of granola I do cereal granola because it doesn't take as long So I just get a bunch of cereal.

20:51I just mix it and I toss it with butter and a little bit of syrup and sometimes blueberry syrup. And I bake it in the oven. Then I have like my granola cereal. By the way, that's cooking. I know you're like, I like to do like, but like. No, but it's instant, right? I'm not waiting for something to rise. You're not waiting for something to rise. What's your guilty pleasure cereal? I need to know. Like if you're like giving your devices. Because you're saying, you're saying cornflakes and granola. Like, there's got to be. I'm a Raisin Bran person. I really like Raisin Bran. I love Raisin Bran. I love it.

21:23Okay, so I did my one woman show, right? Yeah. And so, during rehearsal, one day, I was like, I just want Raisin Bran. It's so good. Right? Why is it so good? But do you do the crunchy crunch, or do you do the regular? No, I am an OG. Like, I love an old Raisin Bran. Okay. And also, by the way, and like, when the raisins are fully coated in the sugar, why are they coated? But also, if they're not coated, get out of my face. Right? Okay. And this is how I eat raisin bran. So you don't do a lot of milk. So the milk is literally in a pitcher next to the bowl. You put a little bit in so it's still crunchy.

21:55And you put more milk. What? Because if it goes soggy, I don't want it. If it goes soggy. But, okay, here, I also have to say this, too. You're a soggy person. No, no, no, no, no. I actually, I also do not like, now see if you can follow me on this. I literally do not like when you start to get to the bottom of the box. And the flakes have started to get, like, too broken up. so that you end up with that like branny sludge. What? I do not like that. That's what... I need a crisp flake and a good raisin. That's right. Yes. That's right. This is why the milk is on the side. Yes. You pour just enough milk in.

22:30By the way, I've never thought to put the milk on the side and add it a little because I also don't like when I have too much milk left and I've eaten all the cereal and now I have to put more cereal back into the milk. That's super annoying. Of course. Oh, God. We're just... We've met. they were now we're now we're together i love this so much um oh my god can i tell you this okay everybody in the room let me tell you what i just okay speaking of cereal yeah so i'm gonna do this on chewed up i was you know chewed up no so chewed up with clinton michael and myself on youtube oh yes i should know this that's okay it's on yes i got it yeah we're back we're back you're back i love it so we have to do we turn in our recipes and i was like what am i gonna do like a back-to-school recipe, you're not going to get ready for this.

23:15I'm ready. I'm going to prepare myself. And I have a question for you. Neapolitan brown butter Rice Krispie Treats. Whoa! Do you remember the order of the Neapolitan cereal? No. I don't think I ever had Neapolitan cereal. Wait, what? No, no. Did I say cereal? That's Menopolis. Ice cream. Ice cream. Okay, so was it, it was chocolate vanilla strawberry. Yes! The vanilla separated the two. Yes! Yes. My husband had that right. I had to look it up. I don't know. Okay, anyway. So the bottom, and it's with sprouted, puffed rice cereal, chocolate. Really? And I use the brown butter and the marshmallow mix.

23:54The bottom is, I keep hitting the mic. The bottom is chocolate with crunchy peanut butter. Oh. The center, malted vanilla, and the top, strawberry. And it's all smashed together. What I'm learning is I'm not using malted milk powder enough. I feel like this is the whole thing should be sponsored by some sort of... Let me tell you, when I was working on my cookbook, that was my star ingredient, malted milk powder. What do you put it in that I don't... Cereal, we've got checked. Okay, cereal. And Rice Krispie treats. Pancakes. Poundcake. The Rice Krispie treats, of course. You can put it in anything because it's a little bit sweet.

24:36Milkshakes, a malted... A vanilla malted milkshake. Milk. Milkshake is like the thing I that's the thing I know. So you have a cookbook coming out. Yeah, it's a baking cookbook Yes, what is it savory? Carla bakes very simple bless Mm-hmm. And what's your favorite recipe in it? Well, well now we're I'm I have to get this to you about I know I'm like a bubble you're making I need the lemonade. I need a little tang Okay, here we go. Hmm She's mixing it together and I'm gonna do the same because I'm feel peer pressure honestly I'm gonna do it I kind of wish we had a little almond extract that's what I was saying I mean if we had almond extract my granny would be here in spirit right here I'm just like I feel it anyway let's pretend she is so your favorite recipe in the book my favorite recipe in the book one of my favorites it is a striped malted vanilla and chocolate pound cake and it is not marble it's not marble it is not marble it is striped How do you keep the stripes?

25:39So you have two batters. Most of it is vanilla and then chocolate. And you spoon vanilla, chocolate, vanilla, chocolate. And you just let it. Oh, like zebra-y. Zebra. I love that. That's cool. And then I put a vanilla malted simple syrup on top. Whoa. Yeah. Okay, I'm going to have to try that. And we'll be right back.

26:07I want to hire a private investigator. Some folks say I'm the best. ABC Tuesdays, TV's hottest PI is back. You sure you're ready to take on a serial killer? It's like a dozen more likely explanations other than serial killer. All right, maybe not a dozen. In Florida, crime has no off-season. I just heard you were shot at today with a rocket launcher. Well missed. R.J. Decker, Tuesdays 10, 9 central on ABC, next day on Hulu. Is foodie the worst word in the world? I think so. I don't like that word. I don't know why that word annoys me. It annoys me too. But also, like, how did we get here? How did we get here?

26:52I'm just like, why does it need to be so... Like, why must I define myself in that way? Right. Also, I just like it's not like it gives like eating an elegance. Right. You know what I mean? But I feel like we are on the same page on that. Yeah, I am absolutely on the same page. You don't consider yourself a foodie. I do not. Okay. To be clear, Carla Hall is not a foodie. Don't call her that. Do not. We have some weird stuff to taste. Do you feel like tasting some weird food? Okay, because I, I, my team just went viral with some video about these, which are Coors Light Cheez-Its. I know. Can we capture her face on that?

27:38Are we going to try them? By the way, how do you feel about a Cheez-It? I like a Cheez-It. I do, too. Yeah, I like, I like baked cheese. My husband hates, like, cooked cheese. He doesn't like, like, crispy cheese, like, crispy things. My family loves the extra toasty Cheez-Its. This is a big thing. I like the extra toasted Cheez-Its. And they, but, so you have not tried the Coors Light Cheez-Its? I have. I can say I have. You have, you wanted to. But you know what? But when you think about fondue, this is where my head goes. Oh, okay. When you think about fondue that has wine or beer in it, that makes sense.

28:10Would you like to smell them? I know. I know. I don't know what to say. That's not pleasant. I don't know what it is. It smells like a pizza box. Yeah. Okay. It may be good. Let's give it a try. Okay Here you you take yours because I don't want to over serve. Okay, you know what I mean? You have to drive you have to get this is how I go into snacks By the way, my son was making fun of me that because I busted open the bag in one of our boxes It must have been cereal and he was like this thing you completely destroyed this bag And now the cereals all inside the box and I was like, I'm really sorry.

28:45All right, shall we? Yeah, cheers cheers Huh it's good that's actually delicious good now i don't drink but i eat my alcohol i don't drink either i'm not anti-drinking i just like don't do it i don't have time i i i'm fine yeah i just never drink i never drink right i just never find time um but i do eat my alcohol these are girl these are really good these are really really really good i mean okay i am actually shocked shocked so you're right it does have a fondue-ish like when there's wine in the cheese it has a little bit of that and then oh it gets you at the end so you know this is a great topping to crunch up with butter and to put on top of mac and cheese or something like that i love that yeah what else what else can i put it on tell me more what else you put on i'm thinking also into like a chex mix or something like that that would be really great um these would be great um as like almost on a salad you know sometimes or you do a caesar salad and you have like really crunchies on top like you could mix these up put it also put it into um parham and toast it and on on top this will be really good oh that's a great wow i got another weird one for you okay you're I would say you're a fried chicken expert.

30:12Would you not say you were a fried chicken expert? I am. Oh, you better. Oreo chicken and waffles.

30:21Just why? I mean, why? First of all. But who ate them? Why don't you have a whole? Wait. Listen, you came late. If you came yesterday, you could have had an unopened box. Who ate them? Who liked them? So, I mean, this is. That was just everybody on my team getting their try. Taste one. We got to try one together. And you have your fried chicken. Well, I did Bumble Burst. It's a pop-up. We've closed it in D.C. We will bring it back in another place. It will reemerge. Yeah. Well, so I can't figure out. Let's just pause for one second. We're about to eat an Oreo cookie. What of this do we think is the chicken flavor?

31:03Is the cream chicken? I would think that that's where the chicken could get in. I would think, you know, like, so when you think about... You're going to make this much nicer than it deserves to be. Well, I'm thinking about your bouillon cube. Oh, yes, yes, yes. Right. So like a bouillon flavored cream. That makes, actually, I don't know if that made any better. I can't get past the artificial maple. Because that's very intense. Okay, let me not look at your face because then I don't want to eat it.

31:43I'm getting no chicken. That's a good thing. I know. I know. I didn't think I'd eat an Oreo hoping for chicken, but I'm not getting any. I am the artificial maple. Here's what I don't like. Oh, no, I got chicken. I just got some chicken. I was going to say. I got the chicken. i'm very upset it comes the chicken comes back as a salty oh yeah it kicks you right in the face there's chicken bouillon in the cream in the cream but also it feels like it's in the center i am so confused by this but honestly you're right the maple is i think the more upsetting part of it yeah it is because here's what i'll say and you tell me if you think i'm wrong I really like, like, Aunt Jemima, like, I like that, like, artificial syrup flavor that's not trying to be maple.

32:37Right. It's its own. I like maple syrup. And then I like, what's another brand of those, of that syrup? Mrs. Butterworth. I don't like fake maple. Right. Like, either make it syrup or make it real maple. So interestingly enough, as a kid, I never really liked that, which is why I chose to have honey on my pancakes. Because I don't like that. You don't like that fake. So you don't like maple and you don't like syrup. Yeah. Interesting. I like real syrup. So you like. I like real syrup from the tree. Oh, like maple. Like maple syrup. Real maple. Yeah, yeah, yeah. I like real maple syrup. Yeah. But I also can appreciate Mrs.