My name's Poppy Hillstead. I'm wearing a bloody brain scanner and guests have 40 minutes

to convince me to be into whatever kink, passion or obsession that they're into. If they manage to

pique my brain waves, then I'm officially into it.

You know, whether I like it or not.

This week I'm joined by truly excellent chef, comedian and viral snack hacker, George Egg.

Let's bloody get on with it.

My name's George Egg.

And I am a stand-up comedian who cooks on stage.

Yeah.

And since lockdown, I've also started creating a lot of online content called The Snack Hacker,

where I interfere with, which sounds dodgy, doesn't it?

Yeah, it does, yeah.

But I probably buy it say it.

Fiddle with. Yes, I mess around with existing food, fast food items.

Like your Greggs and your McDonald's and that sort of thing.

And then make them a bit more interesting and gourmet.

And then talk about it and have a little bit of a chuckle on screen about it. That's good. So that's my thing. That is, that's very good. I mean, I'm going to be straight up with you. Like, you don't have to convince me to be into food. But I don't think I'm that into food. I'm going to be. I don't think you are because in the exchanges that we've had prior to this record, this record, guys, you've just given me a big list of kind of what I suppose are quite normal things that you say you really, I'm not just don't like, but like a repel, repel you? Repulse you.

I mean, I, I think I kind of need a sick bucket. I actually didn't say one thing that I really

didn't like. Yes, you did. Did I? You said tomato ketchup. Oh, I did. Did you bring? Yeah. Well, I did,

I bought a sachet of ketchup. I'm just intrigued what you don't like about. I'm

worried that I'm going to turn this into me interviewing you, but what don't you like about ketchup? Okay. I mean, I'm not particularly keen on it. And in fact, when I was a child, my dad, I've got a real strong memory. My dad, all with, like, if we had like a full English breakfast, being very, it doesn't need ketchup.

There's enough going on there.

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