Tanner
👤 SpeakerAppearances Over Time
Podcast Appearances
No, those are show cattle.
There you go. Yeah, you need like a mascot. And then you'll have your Grace's skincare line. Yeah. Homemade.
There you go. Yeah, you need like a mascot. And then you'll have your Grace's skincare line. Yeah. Homemade.
There you go. Yeah, you need like a mascot. And then you'll have your Grace's skincare line. Yeah. Homemade.
And you found these seeds. And you went to the fire that you were cooking your.
And you found these seeds. And you went to the fire that you were cooking your.
And you found these seeds. And you went to the fire that you were cooking your.
It's seeds. It's natural.
It's seeds. It's natural.
It's seeds. It's natural.
So why is it, though, when you poop, you don't poop out popcorn like you do corn when you eat sweet corn?
So why is it, though, when you poop, you don't poop out popcorn like you do corn when you eat sweet corn?
So why is it, though, when you poop, you don't poop out popcorn like you do corn when you eat sweet corn?
I bet.
I bet.
I bet.
Literally, the more you know. How dry do you get your popcorn, Tanner? Maybe that's our problem. So we probably get it too dry because there's no real moisture test. Our test is a pop test. So we'll let it dry on the cob, and you'll hand-shell, put it in the popper, and if you end up with only four or five old maids left over, it's time to shell it. Otherwise, you leave it sitting on the rack.
Literally, the more you know. How dry do you get your popcorn, Tanner? Maybe that's our problem. So we probably get it too dry because there's no real moisture test. Our test is a pop test. So we'll let it dry on the cob, and you'll hand-shell, put it in the popper, and if you end up with only four or five old maids left over, it's time to shell it. Otherwise, you leave it sitting on the rack.
Literally, the more you know. How dry do you get your popcorn, Tanner? Maybe that's our problem. So we probably get it too dry because there's no real moisture test. Our test is a pop test. So we'll let it dry on the cob, and you'll hand-shell, put it in the popper, and if you end up with only four or five old maids left over, it's time to shell it. Otherwise, you leave it sitting on the rack.
What about the ones that never pop?