Warning, this podcast uses some unsavory language. Please be advised.

Hey, it's Ophira here, so we had comedian Roy Wood Jr. on the show, and he was what we

call the business A-Ball. So much fun in fact that we couldn't fit the entire interview

into our show, so we're giving you a bonus clip. In this segment, I ask Roy a series of

rapid-fire questions. Enjoy. You love sports. Yes. Who's your favorite player?

Uh, all-time or current? Let's go with all-time. All-time? I would have to go with Ken Griffey Jr.

Ken Griffey Jr. Okay, you've worked at a lot of restaurants. What's your favorite restaurant

that you've worked at? Oh, vascular. No, right. I almost set Golden Carousel, but I've seen the

commercials lately and they're kind of going off the rails. It's too much shit on that buffet. You can't

cook all that stuff properly. Something up there is undercooked, because you can't

pay attention to all those different meats. Right, you can't have ham and lamb and lobster.

And shrimp and steak. It's too much. And I've worked it to go to crowd. There's not enough space on

that griddle to cook all of that stuff. It is at minimum this cross-contamination. At minimum,

I've just praised one business and slandered another. Perfect. So if Ken Griffey Jr. walked into

Baskin Robbins, what would you recommend? Oh, cookies and cream. Yeah. Cookies and cream, French

vanilla, regular vanilla chocolate. The base, you know, the all-star flavors. The ones that sell,

well, you want to get that weird stuff that's just been sitting there for three days. You don't

know how to ask them. And I'm serious. There's certain flavors that just don't sell, and they just

stay for four and five days. Do you really want some old snickered doodle scoop ice cream?

You want some Heath bar crunch? It's been here. Nobody even eats Heath bars.

Somehow it's still in a crunch. There's one guy over here. You just blow the dust off of it. How

much for it? Come on. Nobody else is coming in here for these. You like food network competition shows

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