Input: YouTube recommendations, we get to see you being a brutal murdur. - No, no. I also watch like food travel things like "Best Ever Food Review Show." - Oh yeah, I like that show. Yeah, that guy is cool. - I've been watching for like years. - Yeah, 'cause like I'm always wondering, why don't you make your own YouTube channel? - She does. - I do? - Yeah, I've seen your videos. - Aside from that one. 'Cause I've seen them. I've seen them as well. - That's like four years ago. - Are we allowed to talk about it? - About which one? The one with you like reviewing the mens body. - Okay. (all laughing) - You in the cosplay. - No, I wasn't wearing cosplay. I found this water bottle that was the shape of a mans body and it was a IQ character and then I was seeing, I saw that it was trending on Japanese Twitter, that if you peel off the wrapping, like the clothes, and then pour milk tea in, the naked body appears. So I was so fascinated that I wanted to show people that. - You are literally the epitome of the heavy breathing cat. Yeah. (laughing) Like whenever you see like a 2D male. - If you were at the after dark tour, it wasn't actually Nami, it was Meilyne. - What? (all laughing) - Meilyne was very excited about everything. - I thought it's a really interesting concept with you being such a big Google reviewer. If you just like, it's like the road to like the top 5% or something like that. - How long will it take? - Well, Meilyne has a Twitter now, so you can follow her on there, you can watch her updates, but I would love to see some Meilyne content. - GourmetMeilyne. - Main content? - Would you subscribe? - Yeah, of course. - Of course. - I reckon you'd be really good at just like food reviews. - That's 'cause I've never seen someone so brutal when it comes to reviewing things as you. My God like you have no chill. Some stuff I've heard you say is like, it's straight to the fucking heart. - I'll be like, "This was just the most excellent meal. I'm extremely satisfied. Meilyne what did you think?" And then Meilyne's like, "It tastes like dirt." - I don't want people to think anyone can run a restaurant. Like in America, a lot of the times, there's like these Japanese. - You have single-handedly deterred me from ever running my own restaurant. - Yeah. - Okay, come on, you can't compare Japanese restaurants to American or European restaurants. - I'm just saying people will move somewhere, and then whatever country they're from they think they can make the food of their country and represent the country with that restaurant. But it's not that simple. - No, of course not. - I know they're trying to make a living. Just thinking of, I don't know. - So what are the things you look for, when you go to a restaurant? Like what's like the number one thing of like everything? Or like the first thing you look at. - It depends what I'm going for. If I'm just going for like Thai or Vietnamese food, I'm not going to look at how dirty it is. - How do you weigh each aspect? So let's say there's five stars, does like the food get three of the stars, the service gets one and then there's the.

Output:
- The speakers discussed various YouTube channels, specifically mentioning "Best Ever Food Review Show" and the speaker's own past videos.
- They recalled a specific video where the speaker used a water bottle shaped like a man's body to show a naked figure when milk tea was poured in.
- The conversation shifted to an event where "Meilyne" was mistaken for "Nami," leading to excitement about Meilyne's new Twitter presence.
- The group jokingly proposed a "GourmetMeilyne" channel, with the speaker acknowledging their own brutal review style as a potential asset.
- They debated the complexities of running restaurants in different countries, with the speaker admitting they were deterred from doing so by the speaker's harsh critiques.
- Finally, the speaker explained their criteria for rating restaurants, noting that they prioritize different aspects depending on the cuisine, such as ignoring cleanliness for Thai or Vietnamese food.


Input: to make a living. Just thinking of, I don't know. uh - So what are the things you look for, when you go to a restaurant? Like what's like the number one thing of like everything? Or like the first thing you look at. - It depends what I'm going for. If I'm just going for like Thai or Vietnamese food, I'm not going to look at how dirty it is. - How do you weigh each aspect? So let's say there's five stars, does like the food get three of the stars, the service gets one and then there's the. - Or is it just kind of a package thing? - It's just different. It's a package. It's like how do I feel when I leave? Yeah, sometimes I'll think I already know. - If the food was amazing but the waiter was rude, how is that like? - No, I'll write that. I would be like, "Oh my God, the food was so delicious but it's just unfortunate, that the service was bad." - One thing I was speaking to Chris about this, and we were talking about, he was like, "Oh, I don't wanna say anything bad about some stuff 'cause I don't wanna like potentially risk them losing business or going out of business." - Yeah, yeah. - And I said to Chris, I was like, "If a place is so bad that you give it one stars, I genuinely don't deserve they get to run a restaurant. - Right. - I give it to the point where it could be like food safety. - Yeah, yeah. - Or it's just so bad in every single way, I don't care if someone loses their job. 'Cause they shouldn't be in that job. - You can just watch kitchen nightmares. Right? - You watch that and you're like, you don't deserve to have this job. - They disrespect the food and they disrespect the customer. - You don't deserve. - Honestly like sometimes I go to a restaurant and I'm just like there's nothing more disappointing than going to a restaurant and just having like a bad meal. - It's so sad to me. - My day is literally ruined. Nothing is worse than a bad meal. - Yeah, Japan changed that for Meilyne 'cause in the UK, it is like a 50/50 coin. - It is. It is. - Whether or not the restaurant is gonna be just good. - Yeah. - Yeah. Most things are good, but they're not amazing. - It's about the little things in life to look forward to. And I look forward to just a good meal at least once a day. If I have like an amazing lunch and dinner could be like- - Yeah. - I just want one good meal whether it be home cooked, or restaurant or wherever, it doesn't need to be expensive. It can be expensive, cheap, I just want a good meal. And if I'm wasting my daily meal on a bad, like on a bad restaurant experience, then my day is literally like. - It's scam. - Yeah. I'm just like, "You took this from me. You took the only little joy." - You took my time, my money. - You took the little joy I look for every day and you gave me an awful meal and I'm just like, "Yeah, that's just bad." And sometimes I literally don't understand sometimes, how some restaurants can serve bad meals. - It's sad to me that someone went through the trouble of opening up a thank you

Output:
- The speakers discussed the criteria they use when evaluating restaurants, specifically debating whether food quality, service, and hygiene should be weighed separately or as a combined package.
- One speaker argued that they would not write negative reviews for establishments if they feared it might risk the business, while the other insisted that places serving unsafe or terrible food do not deserve to operate.
- They referenced the show "Kitchen Nightmares" to emphasize that disrespecting food and customers means a worker does not deserve their job.
- The conversation shifted to the emotional impact of bad meals, with one speaker stating that a terrible dining experience literally ruins their day and feels like a scam.
- They noted a cultural difference regarding restaurant quality in the UK versus Japan, concluding that people generally need at least one good meal a day to find joy.
- The dialogue ended with frustration over how some restaurants can serve bad meals despite the effort required to open them.


Input: wasting my daily meal on a bad, like on a bad restaurant experience, then my day is literally like. - It's scam. - Yeah. I'm just like, "You took this from me. You took the only little joy." - You took my time, my money. - You took the little joy I look for every day and you gave me an awful meal and I'm just like, "Yeah, that's just bad." And sometimes I literally don't understand sometimes, how some restaurants can serve bad meals. - It's sad to me that someone went through the trouble of opening up a restaurant to serve shit. - For seafood restaurants right now, it's kind of sad for Hokkaido at least. They're not getting enough customers to get new batches of seafood coming in. So their ratings have dropped because when the customers come in and it's like it's not fresh. Wow! I can't believe this has four stars. I'm gonna give it two. It's really sad. - Yeah. 'Cause like the reason it blows my mind is that how can just like myself following a random YouTube video I found, I'm just following that recipe. How can that taste better than me being served a restaurant meal, that has been cooked by a chef right? - You can master it. - When you watch kitchen nightmares it all makes sense. You're just like, "These people just want jobs. They don't want to cook it. They wanna work." - Yeah. - Oh yeah. At that point it's just like, it's just like why are you in the restaurant business? - Yeah. - 'Cause it's not easy to run a fucking restaurant. Like you don't have to run a restaurant to know that that's fucking hard work. So it's like, "Why would you spend all that time, money and effort to then just get a bunch of people come into your restaurant, hate your food, hate your service, and then leave disappointed." It's like, "What's the point?" - Yeah, I think I would rather my local restaurant to have more passion than whoever's doing surgery on me. I don't really need my surgeon to be passionate about it. I need my restaurant tour to be passionate about what they're doing. - Yeah. - Because who cares about doing open heart surgery? I don't care about that. He probably doesn't care about that. - Probably the person getting under. - The person getting under the fucking skull. - It probably doesn't mean shit if then you get the surgery you live and then you go to a shit restaurant afterwards. What's the point? (Joey laughing) So to me it's way more important that there are some jobs that need passion. - You say that as if you have open heart surgery, as often as you have a meal. There's a bit of a different story. - Even then I would still rather, him be dispassionate about it. There's some jobs I'm like, "You do need to be passionate about this job." Restaurant is one of those jobs. - Oh no, definitely. Restaurant's like sometimes it just, you can just feel the passion coming out of the meal. Right? - Yeah. - And from the people running it. Those are the best meals. - Yeah, 100%. 100%. - Do you like it when the chef comes out and asks you like, "How did you like it?" - I love it. That shows to me, he cares. - He cares. Yeah. - 'Cause this isn't just me he's probably doing it too. - Yeah, obviously it's shit

Output:
- The speakers discussed their frustration with bad restaurant experiences, specifically mentioning a decline in seafood quality in Hokkaido due to low customer volume.
- They compared cooking at home using a YouTube recipe to restaurant meals, concluding that professional chefs often lack the necessary passion for their work.
- The conversation shifted to a comparison between restaurant jobs and surgery, with the speakers arguing that passion is more critical for restaurant staff than for surgeons.
- They noted that restaurants where the chef personally checks on customers and shows care provide the best meals.
- The group agreed that while some jobs require technical skill without passion, the restaurant industry uniquely demands genuine enthusiasm from the staff.


Input: to be passionate about this job. Restaurant is one of those jobs. - Oh no, definitely. Restaurant's like sometimes it just, you can just feel the passion coming out of the meal. Right? - Yeah. - And from the people running it. Those are the best meals. - Yeah, 100%. 100%. - Do you like it when the chef comes out and asks you like, "How did you like it?" - I love it. That shows to me, he cares. - He cares. Yeah. - 'Cause this isn't just me he's probably doing it too. - Yeah, obviously it's shit over here. (all laughing) I shake his hand, I get the meal for free. (all laughing) I'm just kidding. Obviously he's doing that to like everyone. - 'Cause he cares. - Yeah, that means a lot. - Now I like that. - Where they'll ask you which dish did you like? Which one was a miss, hit or missed? - Yeah, where did we go recently where that happened? - The Italian place. - Why, what happened? - They asked us what dish. - I swear I got asked somewhere recently. I got asked. - Oh, I wasn't with you. - It was with us where we were sitting at the counter. It was the steak place we went to, the Italian steak place, where we get the aged stake. - Oh, yeah. Yeah. - Yeah. - Which place? - The one where we get the 45 or 48 day aged stake. - Yeah. Yeah. - We've all been there. - You've been there like three times. - It's a counter seat, they have an open ground. - We took Chris there. - Yeah. - Oh, oh. That place! (Garnt laughing) - It's like how many fucking 48 day aged stake restaurants do you know? - Sorry I have 45. (Joey laughing) That's on the lower end of age that I have. - You have the 90 day ate stake. - I wanna have steak five times a week. I typically go for the higher end stuff. - 45 is good. - I remember the first time we went there, we were like, they gave us the- - He does ask every time. - Yeah. They gave us the menu and we were just like, "Uh, can I get this and this please?" And he's just like, "You can." But I wouldn't. (Joey laughing) I remember when we first went there, we were like, "What a rude fucking place? Telling us how to eat our meal." And then we got the meal and we were just like, "Oh, he was right. He was recommending us the good shit." (laughs) - If the guy is confident enough to like, "Nah. Don't do it." - Yeah. How often do you go to a restaurant where that happens? - Never. - Yeah exactly, right. (laughs) The absolute audacity, that's the thing. That's such a big risk 'cause if that risk doesn't, if this is like not one of the best meals I've had, which it was by the way. - Then it takes some serious balls to do that. - But normally in Japan, it's very common that you will find restaurants that are like max eight seating. And there's only like two staff- - Yeah. - And normally to pull off a restaurant like that, and make it good requires a fuck ton of care. You can't run a two man restaurant, and it's not be totally shit or amazing. I feel like it's very difficult I don't know. - Yeah. I

Output:
- The group discussed the passion required in restaurant jobs, agreeing that meals run by caring staff are the best.
- They recalled a specific Italian steak place where the chef confidently recommended dishes and even offered free meals.
- Chris was mentioned as having visited the restaurant multiple times, specifically noting the 45 to 90-day aged steak options.
- The speakers remembered their initial negative reaction to the chef's boldness, which turned into appreciation once they tasted the food.
- They compared this high-risk, high-reward service style to the common small-scale restaurants found in Japan with limited seating.
- The conversation concluded with the sentiment that running a small restaurant successfully requires an immense amount of care and effort.


Input: is like not one of the best meals I've had, which it was by the way. Then it takes some serious balls to do that. But normally in Japan, it's very common that you will find restaurants that are like max eight seating. And there's only like two staff. Uh, yeah. And normally to pull off a restaurant like that, and make it good requires a fuck ton of care. You can't run a two man restaurant, and it's not be totally shit or amazing. I feel like it's very difficult, I don't know. Yeah. I didn't really appreciate it until basically later in life because I grew up with my parents running a local family restaurant. And I didn't realize before, because like to me every restaurant was run, like the restaurant where I grew up in right? That was the bare minimum. That was the normal. I would see my dad really taking care of the customers and really talking to them, getting to know them, and I could see my mom in the kitchen as well. And I cared about her food so whenever she cooks something that tasted off. I was like, "Mom, this is awful. Like why are you serving this to the customers? You can do better mum." And I was like the worst fucking critic there, because it was my mom. So I could criticize my mom's cooking 'cause I was like. Did she cry? "Why mom?" No she didn't cry. I think you were Gordon Ramsey on her. You're shit, what is this mum, this is garbage. She didn't cry but I'm pretty sure whenever I'd say like, whenever I'd say she didn't cook a good meal, like she felt it in her soul and she's like, "Oh, I'm gonna do better next time." Or she was thinking to herself, "You little shit." Garnt laughing. The fucking audacity. So that's why I like had a high standard when I go into restaurants. So that's why it blows my mind when I go to a restaurant and I have like a bad experience. 'Cause I'm just like, "Well, I thought this was just normal everywhere." You're running a restaurant. You're serving food. If you serve food that's worse than what you serve at home. How's that allowed? How is that legal? It should be the norm though. Yeah, how is that legal? You're paying for their skill. Yeah, you're paying someone to do a service that you can't do. So unless you're a fucking chef, which most of us aren't like fucking Michelin star chefs. We don't have enough olive oil to be Michelin star chefs most of the time. That's true. So you go to somewhere else for them to cook the food for you. And if it's worse than what you cook yourself, then why am I paying you for this meal? That's just my opinion. It was great growing up in the UK, up north, the bar's very low for culinary ability. So literally going outside of the UK is like, "Holy shit, stuff tastes great." Everything. What's the best Welsh dish? We don't have Welsh dishes. Oh. We have Welsh cakes. What's a Welsh cake? I don't know how to describe it. It's like a. A sponge cake or? Can you pull it up may be? Well it's like this weird like raisin-esque like pastry, with some kind of icing on it. watching.

Output:
- The speakers discussed the difficulty of running small restaurants in Japan compared to the high standards they expected from dining experiences.
- One speaker recalled growing up with parents who ran a family restaurant in the UK, where they acted as a harsh critic of their mother's cooking.
- The speaker admitted to being like Gordon Ramsay to their mother, noting that she did not cry but felt the criticism deeply.
- They argued that customers should not pay for food that tastes worse than what they could cook themselves, questioning the legality of serving such low quality.
- The conversation shifted to the low culinary standards in the UK, contrasting it with the better food found elsewhere.
- The group briefly debated the definition of Welsh dishes, settling on Welsh cakes described as a raisin-esque pastry with icing.


Input: my opinion. It was great growing up in the UK, up north, the bar's very low for culinary ability. So literally going outside of the UK is like, "Holy shit, stuff tastes great." Everything. What's the best Welsh dish? We don't have Welsh dishes. Oh. We have Welsh cakes. What's a Welsh cake? I don't know how to describe it. It's like a- A sponge cake or? Can you pull it up may be? Well it's like this weird like raisin-esque like pastry, with some kind of icing on it. I can't remember. I never really liked it, but people loved it. And then they had something butter I believe. Butter brief? Yeah, there was butter I believe. What is this? So that's the Welsh cake? Is this it? Oh, they look like scones. Like a pan cake. Yeah, they look like scones. Wait, was it in pan cakes? Wait, was it scones? I swear there's something else as well. You say scones, not the scones or something like that. Well scones. Scones. Yeah. We say scones and I know they're scones. So I don't know why. Scones? America? They say scones in America? No, no, British people say scones. Do we say scones? Depends with the North or South? I've always said scones. Yeah, I always say scones. Oh. When I grew up, I always said scones. Do you know what that means? Is it like a specific term? Is that something on a hill? That's apparently the name of the Welsh cake. Something on a hill. We had leek soup. That was a dish. Oh, I've seen that honestly. What do you call the meal that you have in the evening? Tea. What? What! Watching. Fucking Northerners, man. There's specific Australians that call it that. I've had to adapt because nobody understood what I was saying, 'Cause it doesn't make sense. It doesn't make sense. Okay. POV, you wake up in North, UK. Yeah. You wake up, you have breakfast. Yeah. It hits 12 o'clock you have dinner. Yes. Yeah. Then it gets to 6:00 PM you have tea. Not tea the drink, tea the meal. Yeah. I'll ask my parents what's for tea, and then they'll tell me. Even now? Yeah, it's beans on toast. I've understood the tea equals dinner thing. I've never understood the dinner equals lunch thing. That confuses me more. Because the point is you have dinner in your vocabulary and you just choose not to put it for fucking dinner. This is the one thing northerners and southerners in England can never fucking agree on. When you grow up in the place in a certain place, you rarely go to like south England if you're from north England. You rarely go to north England if you're from south England. There's the real like north south divide. People travel a lot in the UK, just out of the UK. People always, it's sort of 90%. It's cheaper a lot of the time. Yeah, it's cheaper yeah. 'Cause like trains in England are so expensive. I remember like there was this news article about how two students in like two different universities, wanted like thank you.

Output:
*   The group discussed the differences in culinary standards between the UK and other countries, noting that food tastes better abroad.
*   They debated the nature of Welsh cakes, describing them as pastry-like items with raisins and icing, and struggled to distinguish them from scones or pancakes.
*   The conversation shifted to regional vocabulary, where the speakers argued about the term "tea" referring to an evening meal in the North versus the South.
*   They highlighted the cultural divide between Northern and Southern England, noting that people rarely travel between these regions due to cost and habits.
*   The speakers mentioned that train travel in England is expensive, referencing a news article about students from different universities.


Input: uh grow up in the place in a certain place, you rarely go to like south England if you're from north England. You rarely go to north England if you're from south England. There's the real like north south divide. People travel a lot in the UK, just out of the UK. People always, it's sort of 90%. It's cheaper a lot of the time. Yeah, it's cheaper yeah. 'Cause like trains in England are so expensive. I remember like there was this news article about how two students in like two different universities, wanted like two friends from three different universities wanted to meet each other. So they figured out that flying to fucking Spain, was cheaper via easy jet was cheaper, than getting a train to meet each other. So if you wanted to go from London to Wales where I live, it's a three-hour journey and it's about 120 bucks, for a really shit train. Oh jeez! It's not like a Shinkansen where it's nice, and you feel comfortable. There's no outlets, you're very lucky if you get one. Yeah. And some of the trains are horrible as well. Yeah, basically like as a student to go anywhere, you need to book your train like three weeks in advance, get the fucking advanced tickets. And you better hope that you get that exact train, three weeks later. And also like you know the EasyJet and Ryanair would often have deals where if you flew without any luggage, you printed off your boarding ticket, you could get tickets for like $15, to some European places. Fucking hell! So it's like, "Why the fuck would you ever like go up north or go down south? Yeah, exactly. Yeah. That's true. So you didn't really interact. So, naturally I never really heard people saying, lunch and dinner for- Lunch and dinner. But now I say lunch and dinner, because if I say dinner and tea, everyone thinks I'm a fucking weirdo. But rightly so. Rightly so. I swear northerners I said it. But after like one or two days of being back in Wales, I'll start adapting back. Assimilating back into the culture. I'll become one of them. (Garnt laughing) And I'll say, "Yeah so we say dinner for lunch and tea for dinner." But it's weird because it's like, do you want tea? But it's like, you understand? You just know depending on how it's been said, or you read the atmosphere. The time of the day. It's the meal or the cup of tea, right? Yeah, you just know. Yeah, yeah. What if you asked for tea at like seven? You just know what's being asked. (Garnt laughing) You would say, can I have some tea? Can I have tea? No, but can I have some tea you can also mean, can I have some dinner? Someone could be like, "I'm gonna make tea." (Garnt laughing) Yeah what does that mean? That could mean a meal or that could mean a cup. Sometimes people say 'cuppa.' I don't really like the word cuppa. A cuppa. A cuppa. We say that in Australia as well. British people say cuppa tea. I think I saw one of you tweet about it. I've never really grown on the word cuppa. I don't know why it's not really grown on me. 'Cause

Output:
- The speakers discussed the cultural divide between north and south England and the high cost of train travel in the UK compared to flying.
- They noted that students often found it cheaper to fly to Spain than to take a train to meet friends, citing a specific news article about this.
- One speaker from Wales described the uncomfortable conditions of local trains, such as the lack of power outlets and the need to book weeks in advance.
- The conversation shifted to regional differences in meal terminology, specifically the confusion between "dinner," "lunch," and "tea" in different parts of the country.
- The group analyzed how context determines whether "tea" refers to a meal or a cup of tea, with Garnt laughing at the absurdity of the situation.
- They briefly touched on the word "cuppa," noting its usage in both Britain and Australia, though one speaker admitted they never really grew on the term.


Input: can also mean, can I have some dinner? - Someone could be like, "I'm gonna make tea." - Yeah what does that mean? - That could mean a meal or that could mean a cup. - Sometimes people say 'cuppa.' I don't really like the word cuppa. - A cuppa. - A cuppa. We say that in Australia as well. - British people say cuppa tea. - I think I saw one of you tweet about it. - I've never really grown on the word cuppa. I don't know why it's not really grown on me. - 'Cause some Australians especially those that have British parents, they sometimes say tea for dinner, even in Australia. - Really? - Yeah. - My people. - Like I had a few friends back in high school who had British parents obviously from the north, and yeah, they used to say tea. And I'm like, "I don't even drink tea, bro. Coffee all the way. Fuck off." And then when I realized they were talking about like the meal tea, I was like, "Do you drink tea with every meal? Like what does that mean? How British can you get?" - My mum, right? She microwaves bacon. Isn't that disgusting? - I know a lot of Americans that microwave bacon. - I know a lot of Americans using microwave for a lot of things including boiling water. - I was just a kid I always thought I hated bacon, but I realized I just hated microwaved bacon. Because the fat isn't crispy at all. It's just really soggy. - It's moist. - Sydney's dad microwaves eggs, to make scrambled eggs. - Oh no. - That's like a war, that has to go against the Geneva convention. That's a war crime. - I cook a steak in the microwave. - Nowadays though they're using air fryers. - Yeah, yeah, yeah. - We get it Meilyne, you're obsessed with your air fryer. - Oh yeah, didn't you fucking buy an ice cream maker the other day? - Oh yeah, I did. - Don't fucking tell Connor by the way. - See ice cream is the best dessert right? - You're right, I should bring the ice cream maker here. 'Cause I've locked it away. 'Cause I started gaining. - Yeah, bring it here. Let's do it. - Honestly I would love an ice cream maker here. - Bring it here, we can make our own espresso affogatos. - No, no, no. Yogurt, frozen yogurt from this baby is so good. - Just like coffee flavored shit man. - Yes. - Like not coffee jelly. - Okay, here's the thing I've noticed actually. So I do love coffee, I love coffee. It's great. I love my grand dirt water, but I have noticed there's an awful of influx of things that have coffee flavored things that are shit, really shit. You get like get like coffee cookies or coffee bread. And it's just fucking terrible. - I've never seen those. - I've never. - Really? - Yeah. - Like here? - Yeah, yeah. I've had coffee cake, like coffee cake tastes like shit. - I like coffee cake, coffee cakes okay. - No, just get a tiramisu. - I mean that is a coffee cake. - But that's not like breaded coffee cake. - I need to take you to this place, where it's a $90 espresso. I had it three days ago. It was free though. - $90 expresso? - Okay. Wait, why was it free? - thank you

Output:
- The group discussed the ambiguous meaning of "tea" and the Australian usage of "cuppa" tea versus a meal.
- They shared anecdotes about cooking bacon and eggs in microwaves, joking that such methods were war crimes.
- Meilyne admitted to owning an air fryer and an ice cream maker that she had locked away due to weight gain.
- The conversation shifted to a dislike of coffee-flavored baked goods like cookies and bread, contrasting them with tiramisu.
- One participant mentioned trying a free $90 espresso at a place they intended to recommend to the group.
- The conversation ended with confusion regarding why that expensive espresso was free.


Input: coffee bread. And it's just fucking terrible. - I've never seen those. - I've never. - Really? - Yeah. - Like here? - Yeah, yeah. I've had coffee cake, like coffee cake tastes like shit. - I like coffee cake, coffee cakes okay. - No, just get a tiramisu. - I mean that is a coffee cake. - But that's not like breaded coffee cake. - I need to take you to this place, where it's a $90 espresso. I had it three days ago. It was free though. - $90 expresso? - Okay. Wait, why was it free? - My friend is a regular there so. - Oh, well it's good for good for the- - Good for level. - No, no. - I'm not paying 90 fucking quid for an espresso. - Sorry, we're not well-connected as like the fucking top 5% here. - You can come with me. (laughs) - All right. - Okay, so I go out with you I get it for free? Why is it $90? (Joey laughing) - I don't know. - No promises. (laughs) - I'm just gambling if I'm spending $90. - And Meilyne's just like, "90 bucks." - No, you don't say anything if you're regular, you show up and then they pass you the glass, and it's the black glass and then they'll like. - What about it is $90? - Yeah, what about is $90? - The way they roast it, where the beans are sourced. - Fuck off no. - Isn't that like expensive coffee that's made from like that cat poop? - It's a civet poop, you mean. - Do you know that? - The most expensive coffee. - The most expensive coffee in the world is made out of this like wild cat poop. - It's like a weasel. - Have you not seen the bucket list? - No. - Kopi Luwak. - Oh yeah, Kopi Luwak. That's Malaysian. - It's like a big plot point in the bucket list. - It's like a big Malaysian wild cat species that eats coffee beans. And then they shit out the coffee beans, and then the stomach acid creates like the very special flavor of the coffee beans. People collect those beans, wipe off the poop and then grind it to make coffee. - Yeah. - Apparently it's really delicious. - I've had it. It's actually really fucking good. - Is it the best coffee in the world? - It's pretty up there. - Is it better than Starbucks? (laughs) - Obviously not. - Is it better than the Nespresso? - Nespresso's in a league of its own. (Garnt laughing) - That's readily available. - Have you watched like those coffee YouTubers? - Oh, I can't handle it. (all laughing) - It's like it's so fucking pretentious. - I like to watch it muted. - Yeah, they're like, "So I'm gonna make my morning espresso and they bring out like five contraptions and it's like, surely this is just not practical. Like cleaning this is just a nightmare surely." - Yeah. - Like the reason why I don't grind my own coffee beans and do all that it's 'cause the absolute mess that it makes. - And it takes so much time. Like I remember I got an espresso machine before like the Nespresso. It actually was a proper espresso machine where you have to like grind your beans yourself, put it in and it made so much fucking mess and it took so much time. - Cleaning it is such a bitch. - Like

Output:
- The group discussed the quality of coffee cake and debated the value of a $90 espresso.
- One speaker explained that the expensive coffee was free because their friend was a regular.
- They identified the coffee as Kopi Luwak, noting it is made from beans processed by wild cats.
- The conversation shifted to coffee YouTubers, with participants agreeing that the content was too pretentious.
- A speaker recounted their negative experience with a traditional espresso machine due to the mess and time required.
- The group agreed that Nespresso machines were more practical and that cleaning a proper machine was difficult.


Input: surely this is just not practical. Like cleaning this is just a nightmare surely. uh yeah. like the reason why I don't grind my own coffee beans and do all that it's 'cause the absolute mess that it makes. and it takes so much time. like I remember I got an espresso machine before like the Nespresso. it actually was a proper espresso machine where you have to like grind your beans yourself, put it in and it made so much fucking mess and it took so much time. thank you. cleaning it is such a bitch. like you're having to clean the fucking beans every time you wanna just make a fucking cup of coffee. uh yeah. I remember I bought as well one of those fucking pots that you put on the stove, and you put the espresso on the top and the water on the bottom and it boils through. watching. yeah, we used to have that at home. I could never get that to taste right. I don't know why. it didn't taste good, 'cause it was so hard to get the balance right. yeah. and also cleaning it was so fucking difficult. I felt like I was trying to clean like iron man's heart socket. my fucking hand couldn't fit in it, and it never got cleaned. you just have a big hand. yeah, as a result you just sewing it. and it never got to it. it was like trying to clean the inside of a Pringles can. it was a nightmare. like I couldn't get in there, and it was just terrible, and then it kept scratching my stove 'cause it was metal. and I was like, "Oh fucks sake." uh and then it turns out when you grind coffee beans, they expire. no one told me this until I was wondering why my coffee tastes likes shit. it tastes sour. this is a sour blend. uh it's got some bite back to it. I drank it for like like three weeks, like sour ass coffee. holy shit! 'cause I was like, "Fuck this gourmet stuff." you drown it in milk though, right? no, no, I was drinking espresso. and I was like, it tastes like one of those- like stomach acid. sulfuric acid espresso but I thought this is how the Italians do it, fuck. did it affect your digestive system? I felt awful every time I did it, but I thought this was a good espresso. it's a good espresso. expensive coffee beans. and then I looked on the back of this and it had expired like three months ago. literally drinking what, acid? yeah. oh God! it's terrible. gosh! how often. there's so much food stuff though. where it's just a whole thing of balance, versus this is just impractical. it's making so much mess. I need so much equipment versus I just want to eat. yeah. yeah. if you have time though, if you're just doing it to relax. the process of it is meditating. feel like it's a hobby. it has to be a hobby. why did you look at me? I don't know. you know about meditation right? the same thing that Connor did. that feels racist. are you being monkist right now?

Output:
- The speakers discussed the impracticality and messiness of grinding coffee beans and cleaning espresso machines, specifically mentioning a stove-top pot and a Nespresso machine.
- One speaker recounted buying expensive coffee beans that had expired three months prior, which resulted in drinking sour, sulfuric-tasting espresso that made them feel awful.
- They compared the difficulty of cleaning the equipment to trying to clean the inside of a Pringles can or Iron Man's heart socket.
- The conversation shifted to the idea of coffee making as a hobby or meditative process if one has the time.
- A humorous moment occurred when a speaker compared meditation to something Connor did, prompting another to say it felt racist and ask if they were being "monkist."


Input: just impractical. It's making so much mess. I need so much equipment versus I just want to eat. Uh yeah. Yeah. If you have time though, if you're just doing it to relax. The process of it is meditating. um Feel like it's a hobby. It has to be a hobby. Why did you look at me? I don't know. You know about meditation right? The same thing that Connor did. That feels racist. Are you being monkist right now? Monkist? I feel like you're being monkist. I feel like you are. That's like when I said lollies and I looked at Joey. We're just getting fucking slandered. Did you just assume my Zen state right now? That's a type of meditation where you do something like you clean. Yeah. Zen does this? Yeah. Like when I was a monk, we had a special type of meditation where you walk when you meditate as well. And it's just cause you just drown out your mental state with just a monotonous task or motion. Are just constant. Right? I get it. But at the same time, I'm not always trying to meditate when I cook. Coffee, coffee. To when I do something or when I make something, like food or drink in order to consume, I always compare the practicality and the time it takes, versus the time I enjoy what I'm making. Right? And that's always the problem with cooking for me. 'Cause the time I take to prepare some certain dishes, and to make the food, then eat it, which is a very very short amount of time compared to preparing it. And then I got to wash it as well afterwards. That's the worst part man, 'cause you eat it. Right? And then you're relaxing. You're like, "Ah, this is nice. Fuck I got to clean all this stuff. God damn! I used the ice cream machine. It's got like four fucking spatulas, God damn it!" Yeah. Yeah. Ice cream machine is very easy. You just mix it with water and it's so good. You're just bribing him now. No, it's so good. You will know, next week. Yeah, next week bring it and we'll be the testers. Maybe I'll get a coffee machine maybe one day I will. There have been times where I thought about getting like a proper coffee machine. That shit's so expensive though. Surely, they just have to clean. They go for like fucking 5 grand for like one of the proper coffee. Surely you just have to clean the metal scooper thing. Right? That's it? No. The metal scooper thing no. Well no, because you gotta clean the siphon as well. Gotta clean the siphon. You've gotta clean the milk. Oh fuck! You could just use the Nespresso thing now. Or the milk frother. Milk frothers are pretty good. What do you mean? I feel like milk frothing does not need to be done by 1,000 dollar machine. Like I'm pretty sure I could do it with my finger if I did it fast enough, you know what I mean? Like I don't need a machine to do it. I am the machine. Pretty sure you'd get bored of that.

Output:
- The group discussed the impracticality of cooking due to the excessive time required for preparation and cleaning compared to the enjoyment of eating.
- A conversation shifted to meditation, where one participant suggested that activities like walking or cleaning could be forms of meditation to drown out mental states.
- The speaker compared the value of their time versus the utility of making food or drinks, noting that the cleanup process often ruined the relaxation.
- Specific complaints were raised about the difficulty of cleaning the ice cream machine and the high cost of proper coffee machines, with prices reaching five grand.
- The participants debated whether a milk frother required a $1,000 machine or if manual frothing with a finger was sufficient, with the speaker joking that they were the machine.
- Future plans were made to test an ice cream machine next week, while others considered buying a Nespresso machine as an alternative.


Input: as well. - Gotta clean the siphon. You've gotta clean the milk. - Oh fuck! You could just use the Nespresso thing now. - Or the milk frother. - Milk frothers are pretty good. What do you mean? I feel like milk frothing does not need to be done by 1,000 dollar machine. Like I'm pretty sure I could do it with my finger if I did it fast enough, you know what I mean? Like I don't need a machine to do it. I am the machine. - Pretty sure you'd get bored of that pretty soon. - You know what is the worst frothing machine? - You know what is the worst fucking dessert? - Go on. - The macaroons. - Oh yeah I know. - Which kind? - I agree. - All of them. They never, ever, ever taste as good as they look. - The sugary things right? - The sugary burger ones. - Oh yeah, I actually like it. It's just sugar. - And in Japan, they're obsessed with them. - Yeah. - They're fucking everywhere. - Because they're kawaii a.f. dude. - It was a thing in LA or SF too for a while. - I just feel like sometimes, especially with dessert in Japan. If it isn't Instagram, it's not like Instagrammable it's not a dessert. - Macaronis for me are like, I eat two, and I'm like done for the year. - It just tastes like shit. - You know what I don't get? - What? - Boba. - I like Boba. - Why is it so popular? - That's also like a twice a year thing for me. - Boba is just the pumpkin spice latte of Asia. I fucking said it. Okay. I fucking said it. - It's good. - It is. - It's good. It's good. - It's just milk tea. It's just milk tea. - But chewy tapioca. - Sometimes you just want milk tea and there's nothing like, why the fuck do you like boba Joey? Do you know what tapioca is like? - Shit. I know. - Jelly. - No, it's not. - I don't get the tapioca. - It's just jelly. - That's what makes boba, boba. - You're getting milk tea, and you're putting jelly in it. - Yeah. - I don't like tapioca. I don't have it. - Then, you don't like boba then. - You don't like boba, you just drink the milk tea. - You're literally just milk tea. - I participated, I turn up to the chain. I Instagram it. - Just because bought milk tea from a Boba place. It doesn't automatically make it boba. - It's boba. - It's not boba. - It's boba guys, come on. But also the second reason why I love Boba is 'cause of the hilarious fucking videos we get out of the absolute carnage it causes from people choking on the fucking tapioca, to people fucking up stabbing it. It's an endless supply of hilarious videos. - It has nothing to do with Boba. - It has nothing to do with Boba though. - No, it is very funny. - But it's got nothing to do with you drinking boba. - No but part of the reason, one of the reasons I love it is just the endless entertainment value. And I love taking someone who's never had Boba, to a Boba place 'cause they always fucking choke on the tapioca. - Who hasn't had Boba in this day and age? - Well in Wales, no

Output:
- The group discussed cleaning milk equipment, with one person jokingly claiming they could froth milk with their finger.
- They debated the quality of macaroons and sugary burgers, noting that desserts in Japan must be Instagrammable to be considered good.
- A conversation about Boba tea ensued, where one speaker compared it to the pumpkin spice latte and argued that tapioca is just jelly.
- The group agreed that people who do not like tapioca are essentially just drinking plain milk tea when they visit Boba shops.
- One speaker explained that their love for Boba stems from the entertainment value of watching others choke on tapioca or stab themselves.
- The discussion concluded with a mention of how Boba is less popular in Wales compared to other regions.


Input: up stabbing it. It's an endless supply of hilarious videos. It has nothing to do with Boba. It has nothing to do with Boba though. No, it is very funny. But it's got nothing to do with you drinking boba. No but part of the reason, one of the reasons I love it is just the endless entertainment value. And I love taking someone who's never had Boba, to a Boba place 'cause they always fucking choke on the tapioca. Who hasn't had Boba in this day and age? Well in Wales, no one's had fucking tapioca. Okay, yeah. Northerners! Watching people drink tapioca the first time, 'cause you could never, if you haven't drank tapioca before. It goes up the straw very fast. Yeah. They struck it too hard and it just stabs the back of the throat. Because you've never drank anything, that is like that. You always drink balls that big. Yeah, so whenever you drink it right? It's always catches you off guard the first time. So it's very fun watching someone go, "Oh, this looks good." Even someone who's experienced drinking boba like knowing that it's coming and there's like a little like. I love that so much. Have you ever shot the boba from the straw? The thing I don't get about, what can I call it? Boba culture. 'Cause I guess there's a fucking culture around it now. Especially in Japan. Rise up fellow boba drinkers. 'Cause what I don't get is that people, go out of their way to get boba. And I'm just like, "Why?" It's great. I've never understood especially in Japan when like couple of years ago when the Boba craze was huge. Of just like these like high school kids lining up for like two hours. Oh yeah, it should be fair. To get boba I'm like, "What?" It's literally milk tea. Like I get some desserts, I get some special ice creams, because there's only like this. Ice cream? Huh? Ice cream? Yeah, honestly. Ice cream is great dessert. I didn't say it wasn't great dessert. I was defending jelly. Is it the best dessert? It's the way they cook the tapioca pearls. Hold on, I need to get my answer. The what? Is it the best dessert? What is the best dessert? I think you cut it. Oh my God! But that doesn't mean that jelly's a bad dessert. Jelly's still good. Yeah. They're so different though. Huh? Boba and jelly. Yeah the jelly texture is entirely different. It's way more chewy. It is. I love the chewiness of it. Do you ever wedge them in between your teeth? I don't really eat it that much, so no. Oh, okay. What is that part of Boba culture that you have to be like. What the fuck? Is that what you need to do to like assimilate into Boba culture? Is that what boba drinkers do? You're just playing with textures or the food. I just want to know. How is it? Yeah, 'cause like some cuisines, some desserts, some snacks. I understand people going out of their way, to

Output:
*   The group discussed the endless entertainment value of watching people who have never had boba choke on tapioca pearls.
*   They noted that in Wales and among Northerners, few people had experienced drinking tapioca before.
*   One speaker described how the pearls go up the straw very fast and can stab the back of the throat if sucked too hard.
*   The conversation shifted to boba culture in Japan, where high school kids used to line up for hours for milk tea.
*   Participants debated whether boba or jelly was the best dessert, with one defending jelly's chewy texture.
*   Someone asked if wedging tapioca between teeth was a necessary part of assimilating into boba culture.


Input: you ever wedge them in between your teeth? uh I don't really eat it that much, so no. oh, okay. what is that part of Boba culture that you have to be like- what the fuck? (all laughing) is that what you need to do to like assimilate into Boba culture? is that what boba drinkers do? (all laughing) thank you. you're just playing with textures or the food. i just want to know. how is it? yeah, 'cause like some cuisines, some desserts, some snacks. i understand people going out of their way, to get to this certain thing. boba it's just milk tea. it's milk tea with a bit of jelly in it. and i just don't get that. um, it's stimulation in the mouth, with the chewing. you can do that with most foods Meilyne. no it's different. is there a food that's like tapioca that same chewiness? jelly. mochi, no, no jelly is soft. mochi there's more bite to it. i do like mochi actually. i'm like on the fence about mochi. i liked the way it tastes, but then i also feel like it should come with a health warning. 'cause oh my god, i'm a normal functioning human being, who knows how to chew their food and has no problem doing it. and even i feel like i'm gonna fucking choke on a mochi if i chew it wrong. watching. a lot of old people actually die every year. i know. i feel like mochi is just gotta like rip it into bits, and then just eat the bits that you can. you have to take small bites out. yeah, you can't just throw the whole mochi in your mouth. yeah. it depends on the mochi. like fucking mouth breathers should not eat mochi. (Joey laughing) stop bringing this back. you're playing with fire man. (all laughing) 'cause their nose is congested. if your nose is congested and you eat mochi. that's like instant death right there. that's instant death right there. pretty sure you can just die anywhere. oh my god, how do mouth breathers kiss then? (all laughing) breathe into each other's mouths. (Joey breathing heavily) i don't think they are incapable of breathing through their nose. i think it's the default. they don't have their nose chopped off like. it's like people who have Internet Explorer as their default browser. it doesn't mean they can't use Chrome, it's just that they don't all the time. they're just at a disadvantage. yeah. and they just don't, it's just slow and consequences happen. like i didn't understand how something could become like a choking hazard. like how food could become a proper choking hazard until- lego. oh. oh yeah. no, no, no. like as an adult i'm talking, i understand as a child that a lot of things can become choking hazards, but i didn't understand it until i went to America for the first time and had like my first American steak where it's like- oh god i know you're in. it's not a steak. it's just a slab of meat at that point. yeah, yeah. they like plop it on and you're just like, "wow! i kind of feel like Hannibal Lecter right now." i'm like, "jesus christ." and then you just start chewing into this thing. and then

Output:
- The group discussed the texture of boba and mochi, with one person expressing confusion over the need for chewiness in milk tea.
- They debated the safety of eating mochi, noting that it can be a choking hazard and joking about mouth breathers dying from it.
- The conversation shifted to how mouth breathers might kiss and breathe, comparing their default browser to Internet Explorer.
- One speaker explained that they didn't realize food could be a choking hazard until they experienced an American steak in the US.
- The group laughed while comparing the large slab of meat to Hannibal Lecter and noted the difficulty of chewing it.
- Various participants, including Joey, contributed to the laughter and the discussion about food textures and dangers.


Input: adult I'm talking, I understand as a child that a lot of things can become choking hazards, but I didn't understand it until I went to America for the first time and had like my first American steak where it's like- - Oh God I know you're in. - It's not a steak. It's just a slab of meat at that point. - Yeah, yeah. - They like plop it on and you're just like, "Wow! I kind of feel like Hannibal Lecter right now." I'm like, "Jesus Christ." And then you just start chewing into this thing. And then they're like, and you start chewing it. And it's like, it's just a lot of meat. Garnt laughs - Yeah, yeah. - This can be taken out of context, I've never had that much meat in my mouth at once. Like just in general. Right? - Was it too much meat in your mouth to handle? - It was a bit too much meat in my mouth. - It's a bit hard to swallow, wasn't it? - It was very hard to swallow, and I'm just like, "Jesus." Okay, I can understand how people can choke on steaks now. - But also if they use like a really cheap cut of meat. Yeah, holy fuck! - It's like chewing on leather. - It's like a dog talking. - Sometimes it's good though. It's like beef flavored gum. - No. - What the fuck? That is the worst stake I've ever had. What the fuck? - No, when it's chewy. - What did you just say? - Meat flavored gum? - You're just chewing and the more you chew, the more flavors are released. - But it will not break down. - Yeah. - No matter how much you chew, you cannot get it to separate. - Beef flavored gum. - Yeah. - Holy fuck! What? - This is like that scene in the "40 Year Old Virgin" where like they're describing the the feel of like breasts. - It's like a bag of sand. - It's a fucking bag of sand. - Oh, I love steak, I love when it's too chewy that I can't swallow it. Garnt laughing - I don't want to experience a meal where afterwards my jaw is just like, ready to fall off my face. - Meilyne, I got you, it's a meat flavor tapioca. Joey laughing - There's a restaurant in Japan. And it's like a chain called, what is it like Ikinari steak or- - Ikinari Steak. - Ikinari Steak? - Yeah. - It's fucking abhorrent steak. So I went there. And yeah I went with a friend, and we both order it. And I was like steak in Japan is quite expensive to get a good steak. - Yeah. - And they bought the cheapest steak, but which also had the option to have the biggest size out of any of the steak. So none of the other steaks were like 300 grams. - Right yeah. - For some reason this one stake that was super cheap. - Yeah sirloin or something? - It was called like it, but it was named something like man meat or something. - Man meat? Joey laughing - It was like something supposed to be manly. all laughing And it was called monster meat or something. That's even worse. - No joke, it was called like monster cut meat. And I was like, "What the fuck is that?" So I was like, the sirloin you get about half the meat. It's about double the

Output:
*   The speakers discussed a traumatic experience eating a large, cheap steak in America that felt like chewing on leather or a bag of sand.
*   One speaker compared the texture of the meat to "beef flavored gum" and noted that it would not break down no matter how much they chewed.
*   Garnt and Joey laughed while the group recalled the "40 Year Old Virgin" movie scene regarding the unpleasant texture.
*   The conversation shifted to a restaurant chain in Japan called Ikinari Steak where the speaker and a friend ordered the cheapest option.
*   They discovered the steak was named "monster cut meat" or something similar, intended to sound manly, but it was surprisingly cheap despite the large portion size.
*   The group concluded that the cheap Japanese steak was significantly larger than the typical 300-gram steaks found elsewhere.


Input: grams. - Right yeah. - For some reason this one stake that was super cheap. - Yeah sirloin or something? - It was called like it, but it was named something like man meat or something. - Man meat? - It was like something supposed to be manly. And it was called monster meat or something. - That's even worse. - No joke, it was called like monster cut meat. And I was like, "What the fuck is that?" So I was like, the sirloin you get about half the meat. It's about double the price. I'm sticking with the sirloin, 'cause I frankly wanna enjoy my meal. So we're eating and they're like the first piece. They're like, "Shit, this is quite tough." I'm hearing them chewing, chewing, chewing, chewing. And I'm like, "You good?" And they're like, "It's just really hard to eat." They managed to eat one bite and then I felt bad. So I was like, "Yeah, do you wanna have we'll trade pieces?" So I gave them two pieces of mine and I took two pieces of theirs. So I felt bad 'cause it was terrible. - Yeah. - I nearly fucking choked, on how bad the steak was 'cause you literally couldn't break it apart. - Yeah. You literally can't. - It's such shit meat. - And it takes so much effort that you have to start breathing through your mouth in order to like get the air. - When you get to that point where you're chewing meat so much that you're like, "Have I gotten this meat blob, into a size that I think is okay to swallow?" - Yeah. - Because I don't think I can break it down. - Yeah. - Why don't you just cut a smaller piece? - It's not soft enough to go down. - Is it soft enough that I won't chock. - And it's just like one is that soft enough that you don't choke in too sometimes you just cut off like a bit too big of a piece. It doesn't break down enough and you just have to like, pray to God that your esophagus can just squeeze this fucking meat part down. - That absolute rookie error. We took out take out and we had plastic forks. - Oh no! - There we go. - There was absolutely no chance that we could 'cause the stake already pre-cut it into like pieces like this. - Yeah. Yeah. - Which is like too much. - Yeah. Yeah. - These pieces of meat from this cow that I assume was just benching all the other cows. I don't know what the fuck was going on with this cow to have meat that- - That boy was ripped. - The FDA was probably testing all the fucking drugs on this cow. - Doing some roids or something. - It was insane how muscular this cow was like. - They have good cuts there though, Ikinari steak. - The sirloin steak that was like this big, was like $30. - Yeah. - Yeah. - It was terrible. - In which case you better off going to like a higher end steak. - Yeah, and the only reason I went there was because everything else was closed. It was the only place to get take out. - They're open pretty late. - What did you expect from a place that's literally called 'Suddenly Steak'. - Yes. Suddenly steak. - Is that what it's called? - Surprise, steak! - Suddenly steak.

Output:
- The group discussed purchasing a cheap, tough steak named "monster cut meat" or "man meat" instead of a more expensive sirloin.
- After the other diners struggled to chew the meat and nearly choked, the speaker offered to trade pieces of their own steak for the tough ones.
- The speaker felt bad about the trade because the meat was so tough it required breathing through the mouth to swallow.
- They realized the "rookie error" of using plastic forks on pre-cut, rock-hard meat pieces.
- The group joked that the cow must have been on steroids or "benching" other cows due to its muscular meat.
- They noted that the restaurant, "Suddenly Steak," was only open because other places were closed, and the sirloin cost $30.


Input: good cuts there though, Ikinary steak. uh, the sirloin steak that was like this big, was like $30. yeah. yeah. it was terrible. in which case you better off going to like a higher end steak. yeah, and the only reason i went there was because everything else was closed. it was the only place to get take out. they're open pretty late. what did you expect from a place that's literally called 'Suddenly Steak'. yes. suddenly steak. is that what it's called? watching. surprise, steak! suddenly steak. (all laughing) no, it's meant to be a cheaper version. it's kinda like Japanese food in the UK. it's like I'm not expecting much. yeah. I didn't go in there expecting a good steak. it's like the same I didn't expect good steak to be in Japan because Japan doesn't really have, Japan imports most of their normal steak. yeah. in terms of like steak steak. Japan's steak isn't great. thank you. they import nearly all of their steak, that isn't like the Kobe. yeah, like Australia. Australia and America. Ireland, as well. yeah, so generally beef here is quite bad unless it's like Kobe beef but I get sick of kobe beef. we've talked about this previously. do you know what I miss? that I found is like apparently only in Europe. peppercorn sauce. oh. yes. it's this amazing steak sauce. it's like the best steak sauce I've ever had. I know peppercorns. and you only get it with soup. it's like a creamy literal peppercorn sauce. I thought it was like a universal thing because in England you have steak, you have it with peppercorn sauce, and it tastes so fucking good. and then I only realized moving out of England, even though other places in the world have like better quality meats like Japan or America, they have like the better quality meats. than a lot of the steaks you can find in the UK, but it's just- what the fuck are you going? where are you going? I'm in Brighton, there's not a great steak in Brighton honestly. there's so many good stuff you're missing out Garnt. maybe, but like the peppercorn sauce would always save that steak for me because, the two of them just tasted so good together. and like it's something that you just don't find elsewhere in the world apart from in Europe. apparently that's the only place I've found. I swear I've seen it in some restaurants in America. I don't know though. maybe I have. your steak is mid comment. I didn't properly get until I realized that, every steak here is we have salt and pepper. and I'm just like- and wasabi which I just don't think is good on steak. I think Wasabi good on steak. it depends on the cut. it depends on the fatty-

Output:
- The speakers discussed their recent experience with "Suddenly Steak," noting the high price and poor quality of the sirloin.
- They debated the state of beef in Japan, agreeing that the country relies heavily on imports rather than domestic production.
- One speaker expressed a strong preference for peppercorn sauce found in Europe, which they felt could redeem a mediocre steak.
- The conversation shifted to the speaker's current location in Brighton, where they felt there was a lack of good steak options.
- The group argued about condiments, with one person rejecting wasabi on steak while the other defended its use depending on the cut.
- They concluded that while the UK has lower quality meats compared to Australia or America, the specific combination of steak and peppercorn sauce remains a unique European staple.


Input:
It depends on the cut.
Uh, it depends on the fatty... um, fatty.
Thank you.
It depends on the cut.

Output:
- The speaker stated that a specific outcome depended on the cut.
- There was a moment of hesitation where the speaker corrected themselves regarding the term "fatty."
- The speaker repeated the initial statement about the cut after a brief pause.
- No specific actions or NPC interactions were recorded in this short excerpt.