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| 0:00.0 | Welcome to Recipe Club, the podcast where we debate the best way to cook the things |
| 0:15.2 | you want to eat. |
| 0:18.1 | And my name is Chris Ying. |
| 0:22.5 | Dave and I can barely contain ourselves, Dave Chang is my co-host on this show, but none |
| 0:26.0 | of that matters because we are joined today for the first time in the history of this |
| 0:31.0 | podcast, live in studio with the literary doyan, I've never had to call you that in person. |
| 0:38.8 | Rachel Kong. |
| 0:39.8 | How you feeling Rachel? |
| 0:41.8 | I'm excited. |
| 0:43.2 | My first time, it's, I'm a little nervous, see if there's a lot of camera, I mean everything |
| 0:51.5 | and more. |
| 0:52.5 | We have a kombucha, do kombucha isn't a bean water guy. |
| 0:57.6 | Pink lemonade kombucha, drinkers. |
| 1:01.4 | I think the audience was in the know what happened to the paper, Michelle, did you burn it in |
| 1:05.0 | effigy? |
| 1:06.0 | Oh, I forgot, no, it's in the garage. |
| 1:07.8 | Can we burn it? |
| 1:09.8 | No, it's art. |
| 1:10.8 | I think it's, that thing was always going to survive, there was no, did Anthony man ever |
| 1:14.3 | get back to us when we were making fun of him? |
| 1:16.3 | Have we heard? |
| 1:17.3 | No. |
... |
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