I know this is extremely weird, but listening to Tom, Brannan, Chris and Matt's voice and far-fetched humor actually relaxes me. yeah they are fun as heck but ohh my god I love Toms voice!
I have this thought that since they do this professionally, they've had plenty of time to perfect their speech... ♥ just another example of follow-through and persistent practice paying off :>
This is my favourite Citation Needed - I've watched them all while unpacking things in my new house! If I ever need to name a feminist protest group I'm in, we shall call ourselves The Furious Strumpets.
Also, Penny Number - where'd that come from? "Uh, Boss, we ran out of synonyms for dreadful." "Ah. Do they have another distinguishing feature?" "...They have a number of pages I guess?" "That'll do!"
There is a condiment, at least here in Canada, that is a type of spiced mayonnaise. What my family loves doing is taking it and putting it on bread. The spice of the condiment is just enough to stimulate but not irritate, the bread helps to keep it palatable and not overspiced, and then you've still got a delicious mayonnaise to accent.
@@ALifeOfWine**super** late, but it’s a mix of mayonnaise and sriracha, maybe with some olive oil or lime juice with it. Its an amazing dip for sweet potato fries.
"If I were to say 'Jack Shepard', would that ring a bell with any of you?" _"I would rather not, thank you."_ most under-appreciated piece of comedy in this entire episode.
I think I really would enjoy some version of the Tech Diff playing D&D or some other Role Playing game tbh. And I think we can agree Gary Brannan would be very good at playing any chaotic good aligned character.
Some of my favorite moments are where Tom hears or reads something and it takes a second or two for him to process and react to it; notable examples are "Drive through pie shop?" and "Mousemat?"
Reading through the comments - I have no idea what HP sauce is, so I'm imagining you people trying to eat laptops, which might be hard to explain to the dentist.
+EmmaLiza Oh my god, I just laughed in a way that almost sounded like Woody Woodpecker. Same note pattern, even. Weirdest thing I've heard coming from my mouth in a long time.
EmmaLiza Posthumous reply, I know. I just need to point out: HOW ARE THERE NO HARRY POTTER FANS HERE? HP is a common name for the Harry Potter fandom btw
It's pretty easy, actually. Melt some butter in the microwave, stir in garlic powder and oregano, spread on bread, then put it in the toaster oven on medium (top rack, buttered side up.
A Christmas Carol was the only Dickens novel which wasn't serialised so he wasn't paid by the chapter for it. I like Dickens, but most of his books could easily be edited down and they'd be better for it.
Actually, when I was about five, my favorite sandwich was brown mustard and black pepper on toast. Which, in my opinion, is far superior to my cousin's favorite: mayonnaise on white bread.
When as a student, at the end of the money, there is still so much month left, you open your cupboard and all that is left is toast and tabasco. What are you going to do?
Please keep doing these any time you feel so inclined, because they're distinctly and pleasingly amusing. And I'm too lazy to remember to find / enjoy the audio versions.
Things I put on toast: Butter Cream cheese Peanut butter Jelly Butter and jelly Melted cheese Nutella and other chocolate spreads and sometimes I get soup in a bread bowl. Does that count?
I think we're having regional differences. In the UK, jelly = Jello/gelatin. In at least the US & Canada, jelly = jam, and yes, jelly and jam are different things here. So there's the confusion.
@@CableFlame I'm in the US and I think the only people who think that jelly=jam are just confused. Jam has little bits of fruit in it Jelly has no bits Preserves has whole chunks of fruit
This episode has taught me that I have strong opinions about toast and its toppings. It’s completely inconsequential and yet it feels like it really matters.
I’m on the floor laughing! This is brilliant! This is what the tech diff is about! Get back in the kitchen. The new citation needed is very well put together and all, but the content isn’t a patch on this!
Brilliant as always chaps, to me it's what I presume my drunk pub chats go like with my friends, but you have managed it sober. Keep it up gents always brightens my day (although I get weird looks for laughing out loud in public).
Good day, fellow person reminiscing about the good times these lads used to have in the before times! And this video indeed does feel like the bloody ancient times now!
In the spirit of experiment, i put mustard on my peperoni toast instead of butter this morning and i am nver going back, i have seen the true way of consuming toast.
..... I'm AMERICAN, have only been to the UK for a single week when I was 12, and I've eaten piccalilli on toast. I make and can all sorts of preserves, including a whole range of pickled condiments. Pickled condiments are AMAZING on toast.
To be fair what is considered normal to put on toast varies a lot, my dad's wife's (I refuse to refer to someone who is only seven years older than me as my stepmother) sister thought putting baked beans on toast was some weird single dad level cooking.
When I was a kid I really loved Miracle Whip on bread. I still use so much Miracle Whip on my cheese sandwiches that it only barely counts as a cheese sandwich and not simply condiment on bread.
Well, I wouldn't put horseradish (or Kren as we call it in Austria) on white toast, but on dark crust bread or Kaiser Loaf it's actually a relatively common thing
Gird your loins, Gary, for tapenade. Mashed anchovy, olives and capers. Not sure if that counts as a condiment, but it's a very strongly flavoured thing to be spread thinly on toast. Delicious. Spread suggestion for the poor: sardines mashed with mayo, pepper and garlic. Nutritious and tasty!
I'm fairly new to your channel, only started watching a couple of months ago, so I don't really have an opinion about the change. But I find this really entertaining! Looking forward to the next one! Also, the weirdest thing I've had on toast was tomato paste. Yeaaaah.
I love Piccalilli on a warm bread roll (or indeed a baguette). As a Londoner now living in Australia this is a real ‘taste’ of home - plus my Aussie Hubble cannot understand a word of this........
This talk of toast did get me to try yellow/American mustard and Branston pickle on bread (I was in a bit of a rush and didn't toast it, though I will try toasting it next time).
Barbeque sauce on toast is a regular thing in my family. I've also known people to have mustard, tomato sauce, big Mac special sauce (store brand version in a supermarket in Australia) and mayo on toast. It's normal enough for me
Don't know if I've put this out here before, but I used to eat horseradish just by itself. We grew it in our garden, and I would just chew on the roots, like eating carrots.
Condiments on toast is practically the only way we eat toast here in America! Jams, jellies, peanut butter, cream cheese, hazelnut spreads, honey... You name it.
For anyone wondering,the headphones seem to be beyerdynamic dt770's (I think 250 ohm version but i am not sure). Those headphones have a high amount of treble so you can hear a lot of detail,and thus are used as monitoring headphones (what matt is doing)
I want Gary to know that I am currently, as I watch this, thinking about going down to the university dining hall and making a ketchup and mustard sandwich on white bread.
On the discussion of "condiments on toast"; I would ask if it's a "student thing" - extreme scrimping with a stereotypical student diet and all - but as a graduate myself, even I wasn't that desperate.
I've had tomato ketchup sandwiches before, but these days I generally prefer to use ham, cheese or both as an adjunct to my condiments when I apply them to bread... that being said, I count myself as a proponent of mango chutney in sandwiches.
Dijon mustard on toast is awesome, used to eat ketchup on toast when I was younger, love 1000 Islands on toast... Or just plain butter, salt and pepper
