sponsored by Sir Latab with new stores opening this fall in New York City, Boston, Houston, Michigan, and Florida. I'm Molly and I'm Matthew and this is spilled milk the show where we cook something

delicious eat it all and you can't have any and today we are going to be talking about scary food.

I have been dreading, dreading this taping, Matthew.

Yeah, I'm more scared of what's going to happen here today

than I have been of anything in a very long time.

Matthew and I have, we have each chosen a food that we are really genuinely afraid of.

For me, it's for a number of reasons I don't know about you

we'll get to that minute. But anyway and we're going to confront these foods

today. On air we are going to face our demons and wrestle with them and possibly be killed.

Well, so I guess we should talk first about what makes a food scary.

Yeah, definitely. It seems like it's often about first about

texture, texture, isn't it?

Yeah, and I've heard that for most people,

food aversion have to do with texture

as opposed to smell or flavor or anything like that.

I think that's true although for me

and this this might be like a spoiler of what my scary food is sometimes it does

involve smell because like I like eggs prepared anyway except hard boiled and it's that

sullfery smell that scares me off from the hard boiled egg.

I agree. I, you know, I didn't develop an aversion to hard boiled eggs

until a couple of years ago and I had boiled a couple of eggs to take on a little day

hike.

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