Tommy Metz III

But he got a recipe from a nutritionist once, and it was for a healthy tuna salad.

But there was a misprint.

And so a misprint in the ingredients.

And he didn't know that the sheer amount of mayonnaise he was putting into the tuna was like it was mayonnaise with a sprinkling of tuna.

And that's – I'm not making fun of it.

He didn't know that it was off until he tasted it because he never cooks.

That's the kind of mistake I can see myself making.

That's why I need precise – I just don't have the common sense to be like, really, they don't mean – well, to wit –

The pork tenderloin, the aforementioned pork tenderloin stew.

It just said half a cup of meat, man, half a cup of red wine.

And I was like, great, I can go do that.

I'll just get one of those little boxes of like cooking wine or something.

And I got home and I was super excited and I poured it into the measuring thing.

This wasn't red.

It was white.

Because I just saw the word pinot and assumed the next word was noir and not pinot grigio.

And I was like, well, that's done.

And I looked up on Google.

I said, can you, for like a pork tenderloin stew, because everyone writes about everything now, can you substitute white for red?

And they said, you can, but it's going to taste way different.