I'm Matthew and I'm Molly and this is spilled milk the show where we cook something

delicious eat it all and you can't have any. Today we are talking about

barbecue sauce.

And I'm excited for this one.

I love barbecue sauce.

I always have.

I am completely neutral on barbecue sauce.

Yeah, so, you know, I do have to say though when we were thinking about how we were

going to taste them today you suggested just tasting them on french fries.

Yeah frozen you know yeah I mean we'll bake we'll'll cook the French fries I anyway but I'm pretty

excited about this I would have never thought of that like I would have never

thought to dip fries and barbecue sauce oh I've been doing it all my life

really yeah because as you know should we go to memory lane. Yeah okay.

Let's new segment we'll call it memory lane it's like when we go when we rustle back

through the rucksack of our minds. Mm.

Okay.

When I was a kid, I hated ketchup, still do.

Hated mustard, still do.

Hated Mayo, still do.

Go on. But if you could like sneakily present me

with a sauce that was kind of like one of these things

but convinced me that it was a different product,

...