0:00.0	I didn't need to get into it. I was going to say I wish I could process cream cheese, but I can't.
0:04.6	But I stay having it. You know what I mean?
0:07.9	Did you have it today?
0:09.0	Yeah, of course I had a bagel. I had a bagel. And also this is another thing that I realized because this past like losing sight of facchillas because normally like a fagcatchi would just be like a little bit of oil and like maybe some like rosemary spray.
0:25.7	Now they're just pizzas and like we're just pretending like they're not.
0:28.8	And I had a faccachi this weekend.
0:30.2	I had broccoli.
0:31.6	Rigota, parmesan.
0:33.5	And it was thick and warm.
0:36.3	I'm sorry.
0:36.8	I'm out of breath talking about it.
0:38.1	It was delicious, but then the entire time I was like, I just had a pizza and I pretended
0:42.2	it.
0:42.5	It was like a pick me up.
0:45.0	But you have to think there's so many air bubbles in that.
0:47.0	It's like spongy.
0:47.9	Yeah, it's like eating air.
0:48.9	It's like eating celery.
0:50.1	It's like how celery is like 99% water.
0:52.7	Yeah, you're right. In a way, ficccia is like 99% water.
0:57.7	Ficccia is the celery of bread.
1:01.2	Yeah.
	...

Please login to see the full transcript.

Previous episode | Next episode

Disclaimer: The podcast and artwork embedded on this page are from Joe Hegyes & Andrew Muscarella & Studio71 & Confetti Cannon, and are the property of its owner and not affiliated with or endorsed by Tapesearch.

Generated transcripts are the property of Joe Hegyes & Andrew Muscarella & Studio71 & Confetti Cannon and are distributed freely under the Fair Use doctrine. Transcripts generated by Tapesearch are not guaranteed to be accurate.