Today we're smooth, chunky, painful and transformative as we blame other countries for this salad and debate horror movie villains. Scared of potato salad, Matthew embarks on a quest in order to avoid it and encounters Secret Miracle Whip, SpongeBob and listicles.
potato salad with sherry mustard vinaigrette from Smitten Kitchen
Molly's Now but Wow! - The short stories of Jamel Brinkley (try “Bartow Station,” from Witness
Molly 0:00
Hi. I'm Molly.
Matthew Amster-Burton 0:05
And I'm Matthew and this is spilled milk the
Molly 0:07
show where we cook something.
Matthew Amster-Burton 0:10
I thought it was pretty good. Honestly.
Molly 0:13
This show where we took something delicious. Eat it all, and you can't have any.
Matthew Amster-Burton 0:17
Today we're talking about potato salad. But you never thought you would hear me say I thought that potato salad was pretty good.
Molly 0:23
Do you think Abby's gonna hate that intro? Do
Matthew Amster-Burton 0:25
I really I was gonna love that intro. I think it's gonna be the favorite thing that she's heard all day.
Molly 0:32
She clearly won't have heard very many things today. Okay, so this episode was suggested by running latte. 01 on Reddit.
Matthew Amster-Burton 0:40
That's a good name.
Molly 0:41
Yeah. I just got it running latte.
Matthew Amster-Burton 0:45
Running latte. Yeah. Molly, do you have any potato salad memory lane? Do
Molly 0:50
I ever Alright, so when I was a kid, my dad was, you know, low key famous around our house.
Matthew Amster-Burton 1:00
I heard about him for his potato salad. Potato Salad. King of the Midwest. That's
Molly 1:05
right. So I wrote about this recipe in my first book, a homemade life. The first chapter is about my dad's potato salad. Yeah.
Matthew Amster-Burton 1:13
It's Berg's potato salad. And I feel like the key ingredient is ranch dress.
Molly 1:17
Yes, that is what sets it apart. You know, it uses new potatoes ranch dressing. Mayonnaise, obviously. I mean Well, I guess I shouldn't say obviously there plenty of oil and yeah, we'll talk about it potato salad. uses fresh dill hard boiled eggs scallions. God it is so good. And it is all about the ranch dress. Sure.
Matthew Amster-Burton 1:37
So my memory lane is this is a thing I've always been terrified of. It seemed like weirdly creamy and cold and and like not as bad as egg salad but still a pretty scary like I'm still pretty scared of egg salad and so so my memory lane is more like memory Elva Street, because it's a nightmare. How do you Freddie's coming into my dreams? And Freddie is made of Manny
Molly 2:00
right he is a mailman. In case you wondered what that mask of his was made of? It's Manny's
Matthew Amster-Burton 2:05
I have a question. Does Freddy wear a mask? Yeah, isn't
Molly 2:08
he the guy who wears like a mask?
Matthew Amster-Burton 2:11
If you say it was Friday, the guy wears a hockey mask. I want is that what you're picturing? No. What's
Molly 2:17
no it's a white mask.
Matthew Amster-Burton 2:19
I think it just sounds like a burned face, doesn't he? Oh, wait, who wears a mask? I mean, Jason wears a mask.
Molly 2:26
Oh, oh, Freddy Krueger just has a burned face. Okay, so wait, Jason. Michael.
Matthew Amster-Burton 2:32
Michael Myers also wears a scary white mask. That's who you're thinking of? Who's Michael Myers from Halloween?
Molly 2:38
Michael Myers.
Matthew Amster-Burton 2:40
Don't look up Mike Myers. That's different. It's
Molly 2:42
different. Nope. I'm not thinking of this guy. Who is Jason Jason
Matthew Amster-Burton 2:46
is from Friday the 13th. And he wears a hockey mask or at least the one of my favorite things like oh, it's so yeah, this is what I'm thinking. So so like that. I believe Jason doesn't get that mask until like halfway through the third movie. And yet, like you can't like it's one of the most iconic things ever. Yeah, no, it's terrible. So I imagine like I'm too scared to see those movies. But I imagined like if I had like, pulled up the first one, I'm like, Okay, I want to see this scary hockey mask guy movie and like, got to the end of the movie. And there was no hockey basketball like what did I just watch? Did I watch the wrong thing when I
Molly 3:20
was a kid at Nightmare on Elm Street and Friday the 13th I mean, the characters from those like, loomed so large, the little cultural imagination. Yeah, and now I've watched a lot of horror movies and I've still never seen those I think because they're probably not very good. Well, I
Matthew Amster-Burton 3:36
think they're like campy. Okay, so yes, I think they're probably not very good, but like, you know, sort of fun and it's in a certain way. Okay. All right. Have you seen the Slender Man? Have you seen Babadook? No, I
Molly 3:49
haven't. Okay, but ash says it's really good. I hear it's really good. Yeah, too scary for me. mid summer or mid Samar.
Matthew Amster-Burton 3:55
Yeah, I was gonna I was gonna ask but like, hereditary, I was I was trying to think of ones that specific villain like a Babadook or a slender man or a Jason or a Freddy. Like I can't tell you who the villain in midsommar is.
Molly 4:07
Although there's there's not a villain. Have you seen The Exorcist? I enjoyed the exorcist a lot. I
Matthew Amster-Burton 4:12
didn't think it was very scary, but I thought it was a really good movie. Yeah, no, I don't think it's very scary either. Poltergeist. I have not seen poltergeist that was another one that like, you know, so my friends. See, and I was like, Oh, I have way too scared to see that movie. Yeah, yeah, they're here. All right. So yeah, so that is how I feel like like when I imagined potato salad, it has a hockey mask. Yeah, of course it does. And yet I was was left to do the research for this episode. I'm sure you're gonna correct me repeatedly. Like the time I said I thought Dijon mustard was a grainy mustard.
Molly 4:46
I still I can't believe that. Yeah, like I
Matthew Amster-Burton 4:49
like Now who's the greatest villain? It's me. It's you. Okay. So potato salad probably originally. Do we have to define what potato salad? Yes. All right, it probably originally it's In Germany, this makes sense to me and there is to this day like, you know, a popular North American recipe called German potato salad which is which is a pretty faithful southern German potato salad made with bacon vinegar, a bit of sugar herbs, and like roasted potatoes, roasted or boiled potatoes. No, no mayonnaise, no eggs. Okay, that I'm totally down with that. That sounds delicious to me. I don't know if I've ever had it. And then there are American potato salads which are pretty similar to northern German potato salads. And those recipes in North America date to the mid 19th century or so made with made with boiled potatoes and usually cubed with with a lot of May. Yes, yeah. And sometimes sometimes other add ins like like chopped hard boiled eggs. You know, onions, herbs.
Molly 5:48
What is that makes? You know what if you I'm sure you've seen like tubs of ready made potato salad. Yeah,
Matthew Amster-Burton 5:56
and again, like that. I can't think of anything more kind of yellow.
Molly 6:04
I mean, I guess like Yukon Gold Potatoes have yellow flesh. But yeah. Enough to make
Matthew Amster-Burton 6:10
I'm gonna guess the answer is is for artificial coloring. Or like food coloring of some kind. Like I anytime, anytime a commercial like a master's commercial food has like a particular color that you notice. It's probably a food coloring.
Molly 6:25
Wow, Matthew just went on record.
Matthew Amster-Burton 6:27
I just went on record. Yes. Yeah. Okay, blue m&ms. Not naturally blue. Really? Yeah. Whoa. Okay. A little elf has to paint each one. Okay. Keibler Keibler. Yeah, m&ms made by the keyboard company. I'm going on record.
Molly 6:44
Okay, Matthew, what else about
Matthew Amster-Burton 6:47
the names? Yes, for me blur in me. That is so dumb. Okay, there is a popular European potato salad apparently called Olivia a salad. Have you ever heard of this? Oh, this sounds like a thing that maybe might have been popular in the 50s it has like a very old school sort of sort of ring to it. And I mentioning this only because like I really enjoyed the description and the Mr. Etymology tie in, in the Wikipedia page. I'm ready. So okay, so this was allegedly created by French and Belgian chef Luciana Olivier quote, it is also popular in other posts O is a Russian salad. It is also popular in other post Soviet countries and around the world in different modern recipes. It is usually made with dice boiled potatoes, carrots, and Brian dill pickles or cucumber together with optional vegetable or fruit ingredients such as green peas, eggs celeriac, onions, and apples optional meat ingredients such as nice boiled chicken cured sausage, ham or hotdogs, with salt, pepper and mustard sometimes added to enhance flavor and trust with mayonnaise. In many countries, the dish is commonly referred to as Russian salad. In a few Scandinavian countries, Denmark and Norway it is called Italian salami Italian salad to acknowledge the popularity of this dish in northern Italy. Where however the kava David insalata Russa oh my god in Dutch it is called Husar insalata with SARS salad. In former Yugoslavian countries it is called Ruscoe salata, Russian salad or front couscous, a lot of French salad in Romania. It is known as salata duboeuf, which means beef salad in French. In France, it is referred to as master Diwan delay goon Oh, that is light. I loved everything about this went by very thick it was that it seemed like everybody wanted to blame another country for this. Yeah,
Molly 8:36
exactly. Right. Exactly. I think I've heard of Russian salad. Okay, I wait just as an aside, the mention of mustard in here makes me wonder if mustard is ever in like ready made potato so
Matthew Amster-Burton 8:49
I imagine it probably is that could be a source of the yellow so
Molly 8:52
I'm Matthew let's talk about the individual or some of the ingredients in here like how do you feel in general about the idea of like pickled cucumber in a potato salad? I
Matthew Amster-Burton 9:03
would rather have it there in there than not because like that's a thing I like and I like a good hit of acidity in my food.
Molly 9:10
I like the idea of it especially in like an oil and vinegar potato salad. Yeah,
Matthew Amster-Burton 9:15
well, I mean, I need to ask you because like I don't like potato salad. Although we're gonna we're gonna get to I did eat some today we're going to talk about that and I've even made some but like, what do you want in a potato salad like a setting setting aside like you know, your your house birds potato salad, like when you are out and about in the potato salad world? What do you want to see in there? What do you not want to see in there?
Molly 9:35
So it's hard for me to set aside Berg's potato salad. No, because honestly, I think that other than that potato salad, I'm often a little scared. Okay. So if I'm just at like your typical American like Fourth of July barbecue or something, if they've put out like storebought potato salad, I don't want to eat it. I'm scared of it. periodically.
Matthew Amster-Burton 9:59
I can't remember the last time I've actually been to a fourth of July barbecue. But every time it comes up on the show, which it does fairly often, because it's an iconic thing, the image that always comes into my mind is my friend Aaron in elementary school, his dad would always wear this like American flag polo shirt on Fourth of July. And like, what a iconic look that was like, I, you know, it will stick with me like for the rest of my life, just like I don't remember his name. I do. I do. He had kind of a distinctive face. I remember like, you know, the face of this, like 35 year old guy wearing where I gave my American flag polo shirt and being very proud of it. Nobody's gonna remember you as that guy, Matthew. Maybe it's not too late. Okay, okay. Um, but I want to I want to like, I don't want to like steal his thing. So I need to like pick a different flag. Okay,
Molly 10:48
well, let me know. And I will see if I can make it happen for your 49th birthday present. Okay, after the fourth of July, but I guess you'll have to wear it on whatever that country's right.
Matthew Amster-Burton 11:00
I want I want like a like a mash up. Okay, the flags of all of the countries that I just mentioned in the Russian salad segment. Great.
Molly 11:08
Okay. Ah, all right. So, but to get back to this question of a potato salad. I think that the potato salad I am most likely to be interested in eating like that I didn't make myself is going to be an oil and vinegar based one. Okay.
Matthew Amster-Burton 11:24
I do not mayo,
Molly 11:25
I think okay, I think not Mayo because too much mail freaks me out. And I don't like it when potato salad is sort of like one homogenous color, which often is when you like, you know,
Matthew Amster-Burton 11:41
buy more like Froot Loops. That's
Molly 11:44
right. I want the natural blue coloring. Salad.
Matthew Amster-Burton 11:49
You shouldn't you just throw into a handful of m&ms.
Molly 11:52
Hey, you know what just occurred to me that I bet you would like so I think Deb from smitten kitchen a long time ago put up a recipe that was very popular called salt and vinegar. Potato salad. Oh, I bet that would really be right up your alley. Yeah, you
Matthew Amster-Burton 12:08
know what I'm curious about. We have I have here the cooks illustrated Best International recipe. I imagine this might have German potato salad in it. Let's find out. German potato salad. 116. Okay. kartoffel Salaat. Two pounds red potatoes, eight ounces bacon. one medium onion, half teaspoon sugar, half cup distilled white vinegar. One tablespoon whole grain mustard, black pepper and fresh parsley. Yeah, I'm totally down. Wait, so
Molly 12:36
there's not even any oil. Um,
Matthew Amster-Burton 12:39
there's bacon bacon fat,
Molly 12:40
bacon fat. Got it? I bet that is delicious. Although I don't guess it depends on how much bacon there is.
Matthew Amster-Burton 12:46
I am going to try this. Okay,
Molly 12:47
I would love to try it.
Matthew Amster-Burton 12:49
Do you want there to be more bacon or less? I
Molly 12:50
think we'll make it as it's as it's written. But oh, I wasn't I was going to do what you told me to do. Part of what I liked about potato salad is being able to taste some different elements in it. I mean, the potato obviously is the dominant thing, but I don't want so much bacon that it stops feeling like a side dish. Which to me leads me to the next thing I wanted to talk about, which is what do you like to eat with potato salad?
Matthew Amster-Burton 13:16
Let me turn that question around you because the answer my answer is not nothing. Okay.
Molly 13:21
So I think that potato salad belongs with meat. Okay, and this is this is easy for me to say because I eat meat. But I love potato salad with a hot dog.
Matthew Amster-Burton 13:35
Oh yeah, that feels feels like a like a classic combination
Molly 13:39
or with some other kind of like you know grilled meat obviously really good with I think of potato salad with mayonnaise as being really good with smoky flavors. So you know, here we are back to the barbecue kind of barbecue
I'm really interested in talking about the potato salad you made today, which is a Japanese potato salad. And I'm not sure what I'm supposed to serve it with or eat it with.
Matthew Amster-Burton 14:14
I can answer that. Okay, so wattle is a big potato salad fan. I am not however I will try anything in Japan as you know so and potato salad is very popular in Japan. And so like we were you know, I don't even remember like where I first tried it but I tried I tried a potato salad, either in Japan or possibly that Laurie made after we got back one time. So Japanese potato salad is it has more of like a mashed potato texture than a typical potato salad. Although it's not totally smooth. It does retain some chunks. It's usually made with thin sliced vegetables, particularly cucumbers and onions and often slice deli ham which I did not put in I did put in the were those cucumbers pickled in anyway No, they're just like salted and massaged and left to sit and then squeezed out a little bit. Okay. Then it's made with rice vinegar katashi, which is mustard powder, and Kewpie mayo, which is like if anyone hasn't tried Kewpie Mayo it's it comes in a very, like, recognizable squeeze bottle and it is more tart than American mayo and made with only egg yolks and quite a bit of MSG to set up
Molly 15:24
a little bit of sugar in it first. Well, yeah, because I think of it as being more tart and sweeter. Yeah.
Matthew Amster-Burton 15:29
And you also see things like chopped chopped hard boiled eggs, corn kernels, other add ins, you
Molly 15:34
know, it occurs to me that it tasted a lot. flavor wise, it has a lot in common with Hawaiian mac salad.
Matthew Amster-Burton 15:42
Absolutely. Yes. Yeah. Yeah. And so like, it's a similar kind of tradition that like, you know, it's a local twist on Western food. And so it belongs in the category of foods called the yoshoku which we've certainly talked about on the show before which just means Western food but really means Japanese versions of Western food so like you might have it like in a bento certainly, or like at a like a plate lunch like with like a humbug which is like a basically a Salsbury steak patty with like brown sauce. Or like, you know with that Oh, mood ice like ketchup fried rice inside it omelet. And you know, there might be like, like a pickle or a cooked vegetable and probably some rice with that.
Molly 16:24
And yeah, kind of similar to the way that you would have Hawaiian mac salad, which would be with a plate lunch with, you know, some sort of like delicious, long cooked pork or grilled chicken. Yeah, yeah.
Matthew Amster-Burton 16:40
What did you think? You know, I
Molly 16:41
liked it. I, I have tended to shy away a little bit from Kewpie mayo, okay, because I grew up often encountering Miracle Whip. In places where I was expecting mayonnaise. Oh, I remember the Miracle Whip commercial people told I would say that it was mayonnaise. But it was always Miracle Whip. Like, it was a very common thing for people to use in Oklahoma and to like think of as interchangeable with mayonnaise. And for some reason, the little bit of sweetness and Kewpie Mayo when I think about it conceptually brings back memories of miracle.
Matthew Amster-Burton 17:17
Sure. Yeah. No, I think that overall it's a lot different. But it is that is similar. I
Molly 17:22
know and I want to clarify like it I know it is vastly different. But I think in general, I've tended to shy away from it because I'm scarred by miracle whip
Matthew Amster-Burton 17:32
is miracle whip to Mayo as cool whip is to whip cream.
Molly 17:36
I mean Miracle Whip. If you look at the container, which I haven't in decades, I get Shirley gets a salad dressing
Matthew Amster-Burton 17:45
it says salad so yeah, so in that sense. No, because cool whip does not say salad dressing of the container.
Molly 17:50
But I think that the way people at least in my hometown used Miracle Whip was the way people use cool whip in place of whipped cream.
Matthew Amster-Burton 17:59
Yeah, I think it only says salad dressing on the jar because they're not allowed to call it mayo. Okay, it's my guess. Yeah.
Molly 18:06
These days like I don't even know if I see it in our grocery stores around here. It's much more common in the South. I
Matthew Amster-Burton 18:11
bet it's still there. Yeah, I don't know I've ever gone looking for it. I really liked sound like such elitist tools.
Molly 18:19
Well, anyway, I really liked your potato salad. I would gladly eat it again.
Matthew Amster-Burton 18:26
But it's not gonna replace. No, it's not gonna of course, but I think that our listeners would love it and I hope you really liked it. There are some like slightly crunchy salted vegetables in there like that. Like I don't want just like a smooth, smooth textured potato, cold potato thing.
Molly 18:41
I do think that the the cucumber in there was a really nice touch. And I would be curious actually about putting cucumber that way in my dad's potato salad. Especially because of the ranch dressing and the fresh dill. I mean cucumber with those two flavors.
Matthew Amster-Burton 18:59
Yeah, there'll be dressed to deal. Yeah. So I so once I realized, Okay, there's one potato salad that I kind of like then I went on a quest, a quest to find other potato salads. I might like, by which I mean I pulled up one. Bon appetit. listicle Okay, okay, it was like 30 potato salads you have to try. And so I found that yesterday, and I tried all 30 Oh, I read I read down like halfway through. And it's so sad. Really good. Like grilled potato salad with chilies, red onions and basil. Sure, why not? Okay. And then like I realized as the further you go down, the less the recipes resemble potato salad at all. So then the next one that that I noticed was chicken and bacon shoo. croute with potato salad. Okay, sure. And then smashed potatoes that were like not a salad at all. But I guess had were like Creevy Okay, and so so yeah, so if, if you can call anything with potatoes wasn't a potato salad then there are a lot of potato salads that I like great. Okay, so I am for sure planning to make the German potato salad. I'll let you know what I think I should have done it before this episode, but it didn't. Well, I can't wait to hear more from everybody. All of our listeners are on tenterhooks waiting to hear what I think of this German potato salad. I've contributed to a real like productivity crisis because everyone's just sitting around waiting for me. Yeah,
Molly 20:24
I mean, I've I've been sitting here twiddling my thumbs this whole time just noticed
Matthew Amster-Burton 20:27
a lot, a lot more twiddling than usual and there's to be fair, there's always a lot a lot of twiddling.
Molly 20:33
Okay, Matthew, do you have something else you want to tell us?
Matthew Amster-Burton 20:36
I showed you? Sorry, I got a fret Throg.
Molly 20:44
Throat Throg
Matthew Amster-Burton 20:45
I sure did. Oh, yeah. You're You're in no position to make fun. You're the person who earlier said what was the thing you said earlier? First, he used Jiffy Lube and Midas you could use Jiffy Lube in mind is you thought you thought Freddy Krueger Moeraki mask or something for last week's episode it's so it's so surprising what I went through with it when I pulled into Freddy Krueger is lube in oil change and like Jason gave out where his hockey mask was like I did not expect that I expected to be murdered in my dreams, not not by an accident. Okay, okay, so there's an episode of Spongebob Squarepants in which SpongeBob ruins someone's picnic spread by like being careless and the and the angry victim of the picnic. ruination says it took me three days to make this potato salad. And like there's it comes comes out of nowhere. It's a total non sequitur, and we say this in my in my family very often.
Molly 21:45
Okay, I like that. Okay, great. So, yeah,
Matthew Amster-Burton 21:49
so that's that's all I have to report about potato salad. Great. Of course, there will be more reports in the future. I can't wait. I can't wait. We don't currently have a spilled mail so send us some contact at spilled milk podcast.com You challenged me to come up with an album Wow. For this record. I remembered I haven't done it yet. But I'll think about it while you do your now but wow. Okay.
Molly 22:17
My now but wow, this week is? Well really it's an author in general. His name is Jamel Brinkley, I recently encountered him through a short story of his that was excerpted from his second book witness. The short story is called bar Tao station or Bartow station, I'm not sure how to pronounce it. It's in New York, it's an actual place. This whole story is up on the Boston review. So we'll link to it in our show notes. But anyway, I am not the world's most skilled short story reader. And it's something that I've been like wanting to learn how to feel more really competent with like, I often feel like I dislike don't get short stories. And this story, I sat down and I read it like while having some coffee one afternoon. And it was so engrossing and absorbing and really, really powerful on the level of like, human consciousness. And it's a really powerful story. So if you are an avid reader of short stories or want to be, I encourage you to check out the work of Jamel Brinkley. His first book is called a lucky man. And his second book is called witness. And he's a terrific short story writer. Excellent.
Matthew Amster-Burton 23:37
Have you read the short story? The lottery? Oh, yes. About how a bunch of people gather in the town square and then and then Freddy Krueger comes out. Okay, good.
Molly 23:45
Yeah. Okay. Yeah, the lottery by Shirley Jackson. That is that is a good story. That is like the short story par excellence
Matthew Amster-Burton 23:54
par excellence. Okay, I've got an album. Wow. It's not it's not like one specific moment. But it's like so what do you want to remind us when an album wow and Albert Wow, it was it's coined by a listener Anna who is a therapist who leads it therapy therapy group therapy. And Albert WoW is things that are painful, but also transformative. And so I don't know if this exactly fits, but I've been like, wife this year. Lori and I have been talking recently about getting older, which is something that we're doing and I think many of our listeners are is I'm not okay. I said listeners not Oh, okay. And that like, I never wanted to be one of these people who like hates getting old but I am 100% one of those people and like you know, I feel like I put way too much of my self worth in the idea of like, I can do all the things I used to be able to do. My body works perfectly. And like that is not something you can you know, if you want to live a long life, which I do like that is not always how it's going to be and Are we? Yeah, I know. I know. Newsflash. Right. So I've been trying to do a better job of accepting those things and like trying to get in a mindset of like, oh, yeah, any number of things are going to happen that are not, you know, the way I wish things were. And I can be perfectly happy despite those things. And like sometimes even because, like, in a way because of those things.
Molly 25:26
Wow. And here's the Albert Wow,
Matthew Amster-Burton 25:28
there's the there's the Albert Wow, yeah, painful but transformative. And like, you know, I've had like some, some really bad health experiences that I wish I you know, wish I could like, go back and make those things not happen. But also, like, did not ruin my life. And like, you know, I learned a lot of things from those experiences. And so like, you know, it's not it's not that I'm not afraid of like, you know, the next you know, shoes that are going to draw by I am but like, you know, growing old it's better than the alternative. Right, man. Right, man. But but I'll still be funny, right? Yes,
Molly 26:05
you will still be funny. You'll still be devilishly handsome.
Matthew Amster-Burton 26:10
This is the this is for as long I still have no hair. That's true. Yeah. All right. That's my album for the week and next week, I challenge you to do an album.
Molly 26:21
Okay, okay. All right. Our producer is Abby circuit tele
Matthew Amster-Burton 26:24
and you can rate and review us wherever you get your podcasts. You can chat with other spilled milk listeners.
Molly 26:29
Hey, maybe you want to chime in with your owl but wow, this could get real this real we are we're the newest site for for group therapy on Reddit.
Matthew Amster-Burton 26:39
That's right we are we are our Reddit is a is a licensed clinical social worker.
Molly 26:44
Right and it is everything spilled milk.reddit.com Yes, that
Matthew Amster-Burton 26:49
is that is where you find it. And until next time, thank you for listening to spilled milk were smooth but with just the right amount of chunks
Molly 27:01
I'm Molly wise, man.
Matthew Amster-Burton 27:02
I wish I hadn't said that. Okay
doop doop doop doop doop doop
Molly 27:14
doop doop doop doop.
Matthew Amster-Burton 27:15
All right, hit it.
Transcribed by https://otter.ai