Natasha

Usually it's just plain soft white and it's, like, got barbecue sauce on it now because you just stuck it on top of my meat.

Oh, yummy, yummy, yummy, yummy, yummy.

No.

No, no, no.

I get so angry about it.

There was this place that did in Brooklyn that also they set up in Philly called Fetzel.

And they have this broccoli salad that goes with their – they have really good barbecue.

It's expensive though because it's by the pound.

But the broccoli salad is this bright vinegary savor.

It's so good.

And every time I go somewhere for barbecue and they don't have anything like that because barbecue is inherently –

You're usually using fatty meats and you've got a syrupy sauce.

You need acid and salt to cut through all of that thick, heavy richness.

Mm-hmm.

Sweet baked beans, sweet coleslaw, more fat in the form of mac and cheese.

None of those accomplish this at all.

Why don't you understand that there's another element necessary here?

Look, guys, I had a dream last night.

That I suddenly had to move to Paris and I was so elated because the food was just good everywhere all of a sudden.

Like I could eat out and know whatever I go out to eat is going to be as good as something I can make at home.