We're back. We're back. It's a distraction. I'm true. That's raw. That was your Super Bowl roll.

Oh, you know, it was okay. Did you have like a big party? All your rowdy friends come over on Sunday night?

Yeah, I had all my rowdy friends over. I made a 31-layer dip, which is not, that's not allowed. I can say it now because it's all been consumed,

but that's more layers than you're actually allowed to put in a dip. One of them was just a

whole ham. Can I tell you as a credentialed Velvita American that I actually, I fear Buffalo

chicken dip? Like, it sounds like it should be good. But the idea of chicken in a dip.

Nope. And also, like, also when they, they add the blue cheese because I don't want,

I had an incident with blue cheese many years ago that I've recounted many times.

I'm not going to go into it. I'm not. I'm not going to go into it because nobody needs to,

you know. Due to a restraining order from the Stilton brand.

Yeah, nobody needs to hear about the suppository.

I had to stick up my ass to prevent profuse vomiting at the hospital.

Really?

I'm not going to get into that.

He kind of did.

Instead, I'm just going to say that Buffalo Chicken did still a bridge too far.

I'd rather just have a chicken wing and have my hands be orange for the next week.

I feel like I've not seen a buffalo chicken dip. I feel like chicken is one of those things where if you're cooking that bird meat, you need to, like, job one is making sure that it's not going to wreck anybody's week.

And I don't know that cooking it in dip form is the best way to do it,

just suaveeding it in a bunch of bubbling-ass blue cheese. Well, I mean, it would be,

it would certainly be cooked thoroughly if you, if you had reduced it down to essentially a chicken

slurry. Is that what it is? It's like it's not chunky.

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