00:00I wouldn't be dead after this many shots.
00:02Is this too many chicken finger dips?
00:04100% you could have this many sauces.
00:06If you were to dip an individual chicken finger
00:09into one sauce this many times,
00:11it might start to get a little soggy.
00:12Oh, that doesn't sound that hot.
00:13If I was a restaurant owner,
00:15would I be stoked that I had this many tables booked
00:19for the night?
00:20Two turns.
00:21Yeah, fine dining, Michelin star, tasting menu.
00:23You gave mine a hold.
00:24Oh, I have to buy the staff of five.
00:26Someone who actually works there
00:28is going to read this number and be like.
00:30If I ate this many ribs, would I have to go to the hospital?
00:33No. Oh, okay, man.
00:35If I were to take this many shots at the food and wine classic,
00:38would I be both fired and dead?
00:40Fired, not dead.
00:41Hospital?
00:41I don't think you'd have a good time.
00:42If I had to peel this many cloves of garlic,
00:46would I consider buying $25 for pre-pelled garlic
00:49for the rest of my life?
00:50Absolutely, number one.
00:50You could do it.
00:51Do you think this is how many beans is in a can
00:55of cannellini beans?
00:56No.
00:57No.
00:57Really?
00:57No.
00:57Damn, this can't be a high number.
00:59Can I guess?
01:00Yeah.
01:0033.
01:02135.
01:03Lower than that.
01:04It is?
01:05Yes.
01:05Is it three?
01:06There is a three in there.
01:0723.
01:08Lower.
01:0813?
01:10Yeah.
01:10Are you serious?
01:12Come on.
01:1413?
01:15Okay.
01:15I'm either between like 37 and 63.
01:18Ooh.
01:21Is it 63?
01:23It's 64.
01:25I would count that.
01:27You said I wouldn't be dead after this many shots.
01:30No, not at all.
01:31You start at 2 a.m. to like 4 a.m.
01:33Are you kidding me?
01:34You're already eating.
01:34Well, you gotta eat.
01:35I mean, in order for sure why you're eating.
01:37Get your tickets to the food in my closet.
01:39Charleston.
01:39I feel duped.
01:41That's all I gotta say.
