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I got very excited to make.

Everyone knows I love soups.

I love making soups.

I made a soup, a hot and sour soup recipe that I found in the New York Times and I really went for it.

I added extra, I love woodier mushrooms, I added extra tofu, baked tofu and firm tofu,

lots of different tofoos.

Something about it, I think it might be,

the culprit I think was the fermented tofu element.

It caused me to have an awful backlash against the meal.

I don't know how to say this without using certain words

that our mother may find offensive.

Certain people may find offensive.

Here's a disclaimer.

If you don't want to hear about bodily emissions,

gaseous emissions, stop listening right now just for a little bit.

That could be a general disclaimer for the entire podcast, every episode.

For the show, yeah, that's true.

Yes, every episode.

But this one in particular, So my body was repelling whatever I had put in it

And it was creating a lot it was a lot of gas and it was and it was the kind of gas that you can't just sneak out, you can't just sneak it out around people.

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