Peep Show: Riskiest Thing You've Eaten

Beasley Digital

Dave & Chuck the Freak ask listeners to call-in and share stories about the riskiest thing they've eaten.

Transcript

00:00What was your risky food choice?

00:051-855-954-6969.

00:07Toll free.

00:081-855-954-6969.

00:10Charles is with us in Tampa.

00:11Charles, what was it for you?

00:13Hi.

00:14I had a friend of mine who had taken a trip to Switzerland,

00:18and they had brought back a can of pickled herring that's called sir strumming.

00:23Okay.

00:24And this is herring that has been fermented under the ground for several months,

00:29before they put it in the can.

00:31Oh, yeah.

00:32I threw up for five days solid after eating this.

00:35After eating the pickled herring.

00:37Yeah.

00:38That sounds unbelievably repulsive.

00:41Obviously, there's people in other parts of the world that love stuff like that.

00:44I know.

00:44But I don't get any canned fish-like products.

00:49It makes you not want to travel all the time.

00:52Oh, my God.

00:53Yes.

00:53It's not pickled herring.

00:55No, I know.

00:56But you filled the fishes.

00:56Listen, you're a little.

00:58Is it pickled?

00:59No, it's jelly.

01:00It's like a gelatin fish.

01:02No, it's not pickled.

01:03Jelly fish?

01:05No, isn't it like a fish meatloaf?

01:07I don't know how else to describe it.

01:08That's terrible.

01:09That's the worst thing you've ever said.

01:10That's a bad description.

01:11It's white fish with some horseradish on it.

01:14Never got sick from the gefilte, though.

01:16No, listen, this doesn't give it justice.

01:19I know it doesn't, but I just wondered if people were actually making fish meatloaf,

01:22and yes, it's similar to that, but if you go to a jar of Manischewitz gefilte fish, then

01:29you'll see exactly what it is.

01:31You good luck spelling all that.

01:36Manischewitz.

01:36It's so nasty.

01:38I'm watching, so there it is.

01:40What's that?

01:40In a liquid.

01:40It's got its own liquid.

01:41That's the gefilte fish, yeah.

01:42No, Jason, no!

01:44And Jason ate that down like a champ.

01:47Are you supposed to eat it like room temperature?

01:50It was room temperature, wasn't it, when you guys ate it?

01:53Just right and cracked it.

01:54Do they have it cold, usually?

01:56Yeah, I usually take it out and put it in the fridge for a while, then it's cold.

01:59Yeah.

02:00James is a psychopath and just ate it from the jar off the shelf.

02:04Yeah, he did.

02:05You're going to want to cool that down.

02:07Yeah.

02:08Do you, though?

02:09I don't know.

02:10Is it better warm or cold?

02:11I don't know.

02:11Would it be better hot?

02:13Oh, God.

02:14I don't think hot.

02:14No, I never had it hot.

02:16I had it cold.

02:17Who eats cold fish?

02:18I mean, sometimes you've got to scrape the jelly off.

02:22Oh, F you, F you!

02:24There was a lot of them scraping this yellowish.

02:28With the white horseradish?

02:30Yeah.

02:30Like, it adds a spice?

02:31I'll bring in a jar and you guys can try some.

02:34No, no, no.

02:34How about that, right?

02:36No, it's not allowed in here.

02:37Just give me the figure.

02:37There's a band.

02:39Is that it right there?

02:40Was it because it looked like the white and blue label?

02:42I couldn't.

02:43No, I couldn't do it.

02:44I have, like, one.

02:46You know, it's like the appetizer for a family dinner or something, but James tried to eat

02:50the whole jar.

02:51Yeah.

02:52That, to me, is like the appetizer before you have dinner with Satan.

02:55Yeah.

02:56That's what they'd serve.

02:57It's welcome.

02:59Jason, do you have smoked fish ever?

03:01Yeah.

03:02Like, smoked, you know, like a spread?

03:03Yeah.

03:04Yeah, that's better.

03:05Yeah, it's, for some reason, it's part of the Jewish holidays.

03:10This is, like, one of those things.

03:11Wow.

03:12Someone said, Lisa said, uh-uh, no, you keep that out of here.

03:17You keep that out of here!

03:18Yeah.

03:19Uh-uh, no.

03:20Not allowed, no.

03:21No, that's a hard no from all of us.

03:22Okay, I'll keep it.

03:23Never bring it here.

03:24In my office.

03:25The riskiest thing.

03:26No, no, no, no.

03:27Oh, wait, yeah, you didn't share that with Al.

03:29So that is probably not great with him.

03:33John's in Clearwater.

03:34What was it for you, John?

03:36Hey, good morning, guys.

03:37Love the show.

03:38First time caller.

03:39Thanks, man.

03:39Um, I feel like I should say penis.

03:42You should.

03:42Absolutely.

03:43Penis to you.

03:44Hey, mine, this got me twice.

03:46Food almost killed me.

03:47First time was in France, the early 90s.

03:49Uh, we stopped at an auberge.

03:51It's a place where they have local food.

03:53And I ended up contracting salmonella.

03:56And they're saying it was from a mushroom sauce.

03:59And as we headed to our trip to the south of France, once we got there,

04:02I spent nine days laying there with my eyes closed.

04:06Three of those days, I was blind.

04:08Oh, my God.

04:10I was completely, not, not 100% blind, but just totally gray.

04:15And you couldn't see anything.

04:17And it couldn't open my eyes.

04:18It was horrible.

04:19I got over it.

04:20So, jump ahead to about 1998 here in Clearwater.

04:24I'm driving home, and something feels really bad in my intestines.

04:28Make a long story real short.

04:30Ends up being diverticulitis, which I had never heard of.

04:33And the doctor said that when they went in, first of all, I went into a coma.

04:37I passed out.

04:38And the doctor said if it would have been another hour, I might have died.

04:42Oh, my God.

04:43Anyway, I ended up taking four feet of my intestine out and living on a colostomy bag.

04:50And they put me back together, but I haven't been the same ever since.

04:53And I'm really careful what I eat.

04:55Oh, my God.

04:56Yeah.

04:56I would have saltines.

04:58Oh, that's it.

04:59Yeah, bread.

05:00Saltines.

05:01Sounded pretty upbeat.

05:02I know.

05:03He was like, hey, guys, first time caller.

05:05Can I say penis?

05:06Yes, I've been blind.

05:07I've lost most of my insides.

05:08I had to have some of my intestine removed.

05:11Colostomy bag.

05:12Rocking it.

05:13I learned to eat a little better.

05:15But so upbeat.

05:16Good for him.

05:18Man, life's been tough.

05:19He was blind on vacation.

05:21He's lost a lot of what was inside of him.

05:23I can imagine eating a salad and being like, oh, God, no.

05:27Why did I eat a salad?

05:28Oh, I can't see.

05:30What's wrong?

05:30I can't see a thing.

05:31The salad made him blind.

05:33Salad was to taint it or something.

05:36I don't understand.

05:37Someone said I had a whole blooming onion for lunch and then later had a sack of

05:4310 from White Castle.

05:44Well, he's just tempting fate.

05:47What are you doing?

05:47Some kind of animal.

05:48Get out of here.

05:48That doesn't count.

05:50I mean, I understand that he almost died.

05:52We all understand that.

05:53You did that to yourself.

05:54It's like suicide.

05:55It's almost.

05:57It's like the way to go out.

05:58Yeah, blooming onion from the Outback Steakhouse or whatever is the, that's like what we talked

06:04about.

06:04It's like got more calories in it than any other food on the planet.

06:07Exactly.

06:0820,000 calories or something.

06:09You need some sliders in there, too.

06:11Oh, God.

06:12No wonder you paid for that for days.

06:14Come on now.

06:15Basically, everything would just slide right through you with all that grease.

06:18Oh, man.

06:18Yeah.

06:19Jason in Tampa, what was it for you, Jason?

06:23How's she going, eh?

06:24Oh, how's she going, eh?

06:25Hey, when I was deployed overseas, I was in India and Goa for a couple days, and I ended

06:30up going to some restaurant for some curry.

06:34So I had some homemade Indian curry, and I ended up pooping for like seven days straight

06:39when I was back on the ship, pooping blood.

06:41You're describing the first year of my life married to Amber right there.

06:45I literally pooped my way through that year.

06:48Yep.

06:48When you're not, when your stomach is not used to Indian food and the spice, the heat.

06:55That's a rough one.

06:55And just the different meats and different way of preparing.

07:00And a lot of them, my family thankfully doesn't, but a lot of like street food especially is

07:03so greasy.

07:05Oh.

07:05Like they don't care, like, because to them, the more fat, the more flavor.

07:09Yeah.

07:09Right?

07:10And, oh, but it can destroy you.

07:13Oh, I'm sure.

07:14I'm sure.

07:15I'm sure.

07:18Well, that's solo.

07:20I'm sure.

07:22I'm sure.

07:24You're welcome.

07:43Bye.

07:46Bye.

07:47Bye.

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