Tommy Metz III

And I have like a little sweet potato and like a little side salad and stuff.

And that seems like a very cool adult.

yeah oh yeah that's fine i'm fine yeah but that's but i'm not old oh wait i'm just saying you're aging into your fish era and that's okay my fish all right that's the first t-shirt aging that's a sticker um

The hardest thing about cooking, for one, for me, other than that emotional and humbling stuff, is that all recipes are for six servings.

Yes.

People just decided that that's the amount.

Now, I can cut that in half.

On the internet, it's almost all six for some reason.

Okay.

Or I just go to recipesforsix.com.

I should really try to maneuver around.

I really do try and practice portion control after I think I've actually told this story on the podcast, but I met with a dietician once just because my doctor was like, you're fine and you're losing weight, but

dieticians are free do you want to just go talk to this person i was like yeah yeah and she brought out a series of different size bowls and plates to show me what the correct portion of food was and the main one i was like oh no it was so small compared to what i was used to i was like the bowl that she had for the entire meal i would have assumed that's for the dipping sauces straight up just to dunk

And the meal is in the bucket next to it.

I was so embarrassed.

And so I always, so because of this, and you know, I can cut it in half, but that's still three servings.

Luckily, I'm the kind of person that is fine to eat things a couple nights in a row.

But I always make too much food.

And unfortunately, I think I get it from my father, who has anxiety about things.

He's a little overworried that things spoil too fast.