Unnamed Advertiser

Yeah, yeah. Sometimes I forget the horrible shit I say.

I met the Jabbawockeez. Yeah. Yeah, I worked with the Jabbawockeez. Did you have them on a show? No, I was when I was on Travel Channel. Were they actual Jabbawockeez? They're all fucking Filipino nurses. They're all Filipino. They're all Filipino. They're like, Bert, we told you we're not Jabbawockeez. That's what they call them in Star Wars.

I met the Jabbawockeez. Yeah. Yeah, I worked with the Jabbawockeez. Did you have them on a show? No, I was when I was on Travel Channel. Were they actual Jabbawockeez? They're all fucking Filipino nurses. They're all Filipino. They're all Filipino. They're like, Bert, we told you we're not Jabbawockeez. That's what they call them in Star Wars.

I met the Jabbawockeez. Yeah. Yeah, I worked with the Jabbawockeez. Did you have them on a show? No, I was when I was on Travel Channel. Were they actual Jabbawockeez? They're all fucking Filipino nurses. They're all Filipino. They're all Filipino. They're like, Bert, we told you we're not Jabbawockeez. That's what they call them in Star Wars.

I'm just walking through Bruno Mars' backstage going, look at all these Jabbawockeez. This episode of Something's Burning is brought to you by Graza. This is sincerely my new favorite olive oil. It is fresh. It never has been blended. It comes from a single type of olive, the picole, straight from high in Spain, where over half the world's olive oil is produced. That's right.

I'm just walking through Bruno Mars' backstage going, look at all these Jabbawockeez. This episode of Something's Burning is brought to you by Graza. This is sincerely my new favorite olive oil. It is fresh. It never has been blended. It comes from a single type of olive, the picole, straight from high in Spain, where over half the world's olive oil is produced. That's right.

I'm just walking through Bruno Mars' backstage going, look at all these Jabbawockeez. This episode of Something's Burning is brought to you by Graza. This is sincerely my new favorite olive oil. It is fresh. It never has been blended. It comes from a single type of olive, the picole, straight from high in Spain, where over half the world's olive oil is produced. That's right.

Only one olive from one region. no mysterious blends. That means it's a traceable, fresher product without mixing any lower grade unknown oils. This Graza has three types of oils for any task. This is, well, I don't have the new one yet. The new one's Frizzle.

Only one olive from one region. no mysterious blends. That means it's a traceable, fresher product without mixing any lower grade unknown oils. This Graza has three types of oils for any task. This is, well, I don't have the new one yet. The new one's Frizzle.

Only one olive from one region. no mysterious blends. That means it's a traceable, fresher product without mixing any lower grade unknown oils. This Graza has three types of oils for any task. This is, well, I don't have the new one yet. The new one's Frizzle.

Frizzle's great because I don't know if you know anything about oil, but the smoke point is what you're trying to, sometimes people get different oils to cook at and some olive oils have a lower smoke point. This new frizzle has a higher smoke point at 490 degrees. That is perfect for frying, crisping, or grilling.

Frizzle's great because I don't know if you know anything about oil, but the smoke point is what you're trying to, sometimes people get different oils to cook at and some olive oils have a lower smoke point. This new frizzle has a higher smoke point at 490 degrees. That is perfect for frying, crisping, or grilling.

Frizzle's great because I don't know if you know anything about oil, but the smoke point is what you're trying to, sometimes people get different oils to cook at and some olive oils have a lower smoke point. This new frizzle has a higher smoke point at 490 degrees. That is perfect for frying, crisping, or grilling.

The sizzle, which is what I use all the time, pretty much, I don't have the frizzle yet, is its smoke point is 410 degrees, and it's great for everyday cooking, like roasting, marinating, sauteing. The drizzle's what I do. I put on everything. You ever see, like, great cooks, and they make a pizza, and then they hit it with a little olive oil? I love steak. I love searing meat in a cast iron.

The sizzle, which is what I use all the time, pretty much, I don't have the frizzle yet, is its smoke point is 410 degrees, and it's great for everyday cooking, like roasting, marinating, sauteing. The drizzle's what I do. I put on everything. You ever see, like, great cooks, and they make a pizza, and then they hit it with a little olive oil? I love steak. I love searing meat in a cast iron.

The sizzle, which is what I use all the time, pretty much, I don't have the frizzle yet, is its smoke point is 410 degrees, and it's great for everyday cooking, like roasting, marinating, sauteing. The drizzle's what I do. I put on everything. You ever see, like, great cooks, and they make a pizza, and then they hit it with a little olive oil? I love steak. I love searing meat in a cast iron.

And I use this for the searing meat and the cast iron. I literally just used my Graza cooking a hanger steak on our cast iron downstairs. And I'm telling you, these are great. Sprinkle it. If you ever want to reheat some French fries, put a little of this in the pan, throw those French fries around. At the end, hit the French fries with this and some salt.

And I use this for the searing meat and the cast iron. I literally just used my Graza cooking a hanger steak on our cast iron downstairs. And I'm telling you, these are great. Sprinkle it. If you ever want to reheat some French fries, put a little of this in the pan, throw those French fries around. At the end, hit the French fries with this and some salt.

And I use this for the searing meat and the cast iron. I literally just used my Graza cooking a hanger steak on our cast iron downstairs. And I'm telling you, these are great. Sprinkle it. If you ever want to reheat some French fries, put a little of this in the pan, throw those French fries around. At the end, hit the French fries with this and some salt.

I'm telling you, these things are awesome. And what I love about them is the way the dispenser comes with them. I love this top because you just spin it a little bit and you control the olive oil. You don't have to put your thumb over it like you used to back in the day.