Transcript

Shabadaba, deeboop? Hmm? Shabababa gooba like a meepboop. MEEBOOP. Labo labo. Labo dababo glabo gluglug guhglable lable!! Ooo tongue twiste. Like a gaba gaba. Yaba dasabadaba yoobabababa. BLOW. Moosay? Abalaba, dooba, cadoosay, cadoosay. Metamorphosis aporphis of morkle laborth laba grodalib. LABORATORY!! Yama nama doo. Yama namama, llama gamagoot, gamagoom. An amba beebop. Gama juice. Yaba dababada when da BEAT DROP, beat drop

Shabadaba, deeboop? (Hmm?)
Shabadaba gooba like a meeboop (MEEBOOP!)
Labo labo
Labo dababo glabo gluglug guhglable lable (Ooooh tongue twister!)
Like gaba gaba
Yaba dasabadaba yoobabababa (Blow!)
Moosay

Support for this podcast comes from Blue Apron. I started using Blue Apron a few months ago and, this isn’t the text of the ad or anything, I’m just telling you, I have never cooked or eaten better.

Before Blue Apron, I would run completely nude through my neighborhood and eat literal dog shit off the ground. I knew it was unhealthy, but cooking took so much time, y’know? Now, with Blue Apron, which sends you perfectly portioned ingredients and easy to follow step-by-step instructions every week, I can eat tasty, nutritious, home-cooked meals that can take as little as 5 minutes to prepare.

And the best part is, you can try Blue Apron for free for a week when you go to blue apron dot com slash some fuckin podcast. That’s blue apron, dot com, slash some fuckin podcast. Try out some of their delicious menu items, like pretzel-crusted Mexican/Thai inspired Mediterranean lobster sliders with a creamy chicken chili aioli, or classic Canadian coffee-butter orzo with cumin, paprika, and a Japanese garlic-sweet potato glaze.

It really does support all the great stuff we do here on Some Fuckin Podcast when you try Blue Apron, so once again, head on over to Blue Apron, dot com, slash some fuckin podcast. That’s Blue Apron, dot com, slash some fuckin podcast.

Blue Apron, a better way to cook.

Today's episode is brought to you by Blue Apron, which makes cooking, not a challenge. (booing) Thank you. So Blue Apron's mission is to make incredible home cooking accessible to everyone. Even jokers like you. They deliver seasonal recipes with pre-portioned ingredients, to make cooking as easy as possible. And to prove how easy it is, I'm going to make Spiced Chicken Chilli with Chickpeas, from scratch. Each meal comes with a step-by-step easy-to-follow recipe card, and can be prepared in 40 minutes or less. And all the ingredients come pre-proportioned exactly right, so nothing gets wasted. Check out this week's menu, and get your first 3 meals free, with free shipping, by going to blueapron.com/jacksfilm. Link in the description. You'll love how good it feels and taste to make incredible home-cooked meals with Blue Apron, so don't wait. If an idiot like me can do this, don't you think you can too? Again, that's blueapron.com/jacksfilm. Blue Apron, a better way to cook.

God I just fucking love Mug Root Beer so much it’s unreal. I drink that stuff up every single day and with every single meal I eat. I’ll grab the biggest cup money can buy - not to mention my handy Mug Canteen that I keep on my person at all times - and fill it right up as high as I can, and I drink that whole goddamn thing right down, savoring every single delectable drop of the Lord’s purest drink. It’s become such an addiction that I’ve stopped drinking anything other than Mug Root Beer. I’ve lost count but I believe that this past weekend was my 17th trip to the hospital to pass yet another kidney stone from the sheer amount of soda I’m drinking. It does not deter me. I’m the one and only Mug Maniac, drinking entire cases of the sweetest drink known to all humankind, and I’ll chug my Mug until my dying days. I display my kidney stones proudly in cases on my wall; the wall of Mug. It doesn’t stop at drinking Mug, though. I’ve actually become quite the infamous figure in the root beer community, committing various crimes and devious licks against other root beer production centers. This past week alone, I’ve broken into five different production centers for Barq’s and vandalized a large portion of the manufacturing equipment, resulting in the temporary closures of the facilities. That is, until they permanently close after the small, but significant structural damage I’ve done to the facilities. When those godless demons working on the production lines are buried in rubble, I hope their last thoughts are of regret at not having found the glorious light of Mug. But my plans go greater than even this, too. I’ve been stockpiling a personal supply of Mug for this great plan. It wasn’t cheap, either. I had to spend hundreds of thousands on a refrigerated warehouse in which I’ve stored millions of gallons of the highest quality Mug Root Beer. In about three days, I’m going to get a convoy of trucks ready, and I’ll be dumping as much Mug as I can into the water supplies of various municipalities in the Detroit metropolitan area. I’ve waited years for this, and now I plan on spreading the glory of Mug Root Beer to the rest of the world. Be ready

This is a certified Mug Moment

As a mug maniac, I gladly agree this is a certified mug moment

The muggest of the moments

Open lyrics for adClose

“What do you love?”
I love my nose,
I love my toes,
I love to pose,
But most of all…
I love my Mug 
ROOT BEER
I love my grin,
I love my gym,
But most of all…
I love my Mug
ROOT BEER
“Finally, a rich creamy taste sensation with character, Mug Old-Fashioned Root Beer”
I love my Mug
ROOT BEER
“I love it, haha.”