214. Matt O'Brien's Farm Lung
Live To Tape with Johnny Pemberton
Johnny Pemberton
4.9 • 562 Ratings
🗓️ 26 October 2022
⏱️ 76 minutes
🧾️ Download transcript
Summary
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| 0:00.0 | Roger. |
| 0:02.0 | Okay, I think you're pulling the wrong one. |
| 0:07.0 | I'm just, okay, I'm ready to pull it down now. |
| 0:11.0 | There we're still a little bit left in the... |
| 0:14.0 | Okay, don't hold it so tight. |
| 0:17.0 | Okay. |
| 0:18.0 | No. |
| 0:19.0 | No. |
| 0:20.0 | You got what? Uh-huh. Hey? Okay. |
| 0:37.2 | Okay, I'm ready to pull it down now. |
| 0:38.9 | And we're still a little bit of a good. |
| 0:40.3 | Hi! |
| 0:41.8 | Welcome to the podcast. |
| 0:43.3 | This is how it's going to start. Hi! Hi, hi, hi, hi, hi, hi, hi, hi. |
| 1:01.0 | Which is the same as saying hello. |
| 1:03.0 | If you say hi three times, it's like saying hello. |
| 1:06.0 | H-E-E-L-O, five Hi, High, High, High is actually also five |
| 1:11.2 | letters too, |
| 1:12.1 | even though |
| 1:12.5 | technically |
| 1:12.9 | is six. Hi, hi, hi, welcome to the podcast. This is Jissen. This is Jysen. It's like Jason with an I. This is a Gysen Papar house. And you're listening to Live the Tap, also known as live Through Tape, also known as Livey Totape, |
| 1:28.8 | the Italian Mastication Station here in the back of the restaurant, where it's the perfect temperature. |
... |
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