Episode 771: Morbid Book Club : Postmortem by Patricia Cornwell | Forensic Files

Hey weirdos. So this episode today is brought to you by our friends over at Ashley. Your home should show off who
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to find your style. >> Hey weirdos, I'm Ash. >> I'm Elena. >> And I'm Chef Riley.
>> And this is a special book club episode of Morbid. >> Yay. We have Chef Riley Mian on the pod today
who just released his first cookbook. >> First ever cookbook. >> It's gorgeous. It's a It's a beauty.
>> It's expert. Just like me. Me. >> It's a beauty. And we're going to put it here.
>> You can see it. >> It's so good. It has so many different things in it. That's what I love about
it. >> Thank you. Yeah, there's definitely something for anybody. Like I wanted to
run the gamut and give something to anybody who wants to try cooking. >> I like your little like instruction part
too where it's like cook it like read read it through first. cook it the way that I cook it and then do your
specialties next time. >> 100%. And also, I get so frustrated when people like screw up a recipe and they
like then they say that they didn't actually read the recipe through. It's like rule number one. Read the recipe
through all the way. >> But yeah, I want people to riff off stuff. Like I want it to be like
dogeared and like noted up and like make it make it your own. >> I love that. I love that.
>> It's such a good one. And I like the little like um instructions about like what kitchen tools to buy, all of that.
>> Buy some kitchen tools. That's actually huge cuz I have a lot of cookbooks and
that's rare to have in a cookbook. >> I want to make sure people are like set up for success
>> cuz it sucks when you like set everything up and you're like let's go and then they're like all right use this
weird strainer that you don't have and you're like >> whip out the sui machine and you're like
why would I own a sui machine? >> I don't have that. I can't dash that right now though. I love this.
>> Damn. I love it so much. >> Um all right. So everybody make sure to order a little bit extra which came out
today. >> It's out today. um today. >> And it's available where? >> Literally anywhere. You can Amazon it,
Walmart, Target, but your local bookstore. Got to love the local bookstore. Literally store. All right,
perfect. Get it. And we're going to put the link to where you can order in the show notes. Click that link.
>> Click it. Buy it. Buy it. Buy it. >> All right. So, you just released your book. Patricia Cornwell, our girly,
released her first book 30ome years ago. True. And we are here to talk about postmortem. Hell yeah. postm first book.
>> First book ever. You read this in the K Scarpa series >> when you were how old?
>> I think I was like 10. That's wild. >> Which like why did I when it came out?
>> You were born 1990. I wasn't alive. >> I was five. So >> I think my mom was still in high school.
>> Damn. Maybe. I'm not sure. I don't know her life. But I was >> I do remember seeing my mom read
Patricia Cornwell books all the time growing up. So this was a fun one to dive into.
>> Hell yeah. >> This is really fun. I remember you talking about Patricia Cornwell like for
as long as I can remember. But I'd never picked one up. I don't even know why cuz
now I'm like I want to read all 29. K like has a special place in my heart now. Like
>> I love K. >> And K just gets better and better. That's good to know. Such a superstar.
She does. She evolves in a big way >> during the series. >> Love it. Love it. >> Love her.
>> Also, the show just came out. I think by the time you guys are listening to this,
it's definitely out. >> So, I'm excited to watch that. I know that it will probably spoil some like
future ones, but I'm willing to do that. >> I'm willing to dive in. >> So, I think what it does, it's like a
dual timeline where it covers this book postmortem and then the second timeline is going to cover autopsy, which I think
is like the 25th book. >> Wow. >> So, it's a big time jump and they'll cover both timelines. So, I think you
can watch some of it >> after this and not get spoiled, but the other one you'll I don't you'll get
spoiled quote unquote, >> but there's also like 29 books to read. and a lot of bad guys. So, it's like
you're really only spoiling one one like story line. >> And they cast um >> Nicole Kidman.
>> Nicole Kidman. >> And she looks phenomenal. >> Like, does she age? >> What the [ __ ] I saw a recent interview
with her and I was like, what? >> She's just always perfect. >> Yeah, literally.
>> It's like Lilo, how Lilo just emerged and you were like, "Why do you look like
a a newborn baby come out of your mother's womb?" And that's how Nicole Kidman looks now.
>> She really does. I was like, "Wo." I'm like, maybe she micro needles. >> Hey, as somebody who just got micro
needling done, do you see this glow? This butt of skin. >> All right, so we thought we could start
off by playing some chef/med examiner questions. >> Yes. >> Do you want to just go back and forth on
these? >> Yeah. >> All right, I'll start. >> All right. >> So, Riley, if Kay came into your
restaurant popup, Kiko, everybody listening, >> after solving a brutal case, what would
you cook for her to like restore her faith in humanity? It's a tall order. >> It's a tall order, but I think I'm up to
the task. >> I think you are. >> So, she's our Italian queen, so I had to do a pasta, of course.
>> Yes. >> So, I think I would do like a red wine brazed short rib ragu, some like fresh
madeell pasta >> and just like some [ __ ] garlic bread >> because like >> you can't go wrong with that. And that
would restore my faith. I knew that, right? Right. And like maybe a little side of bara for dunking with some pesto
on it. And then I I don't think we touched on it in the book, but I feel like she loves dark chocolate.
>> Oh, yeah. >> Don't you think she like snacks on dark chocolate? So, I feel like dark
chocolate bodino, like an Italian pudding >> with a little olive oil and flaky salt.
>> This is a chef, folks. >> I'm a real chef, guys. I promise. >> Wild. Like, I know my chef.
>> I am a real chef. It's my job. >> You [ __ ] it up. >> That's a brilliant meal. And that that
like checks off the assignment. That would restore her faith in humanity. Life is worth living.
>> She'd be like, "You know what? It's all fine. Let's wake up tomorrow." >> How long do you cook your short ribs
for? >> Okay. I mean, it'll depend the size, but like 3 hours. 2 and 1/2. 3 hours. If
they're bigger, you might need to go up to like 3 and 1/2. >> That's what I do. Three and a half. So,
they're like >> As long as they're like fall apart. I mean, you can always just like chuck
them back in the oven and cook them longer. That's what like the beauty of short ribs are.
>> I love short ribs. >> I do, too. I think that would be my last meal is short ribs
>> and like garlic mashed potatoes. >> Damn. Yeah, you got to have potatoes. >> Podcast about final meals.
>> Oh yeah, >> that's what you're coming back for next time. It's true. Cook for you guys.
>> Yes. Oh my god. >> I was about to say, can we just go to the kitchen right now? Let's go. Short
as we're leaving. >> We're done. >> Bye. >> Bye. >> So, the next question is is a strange
one, but I I used to work in a morg. Obviously, everybody listening knows that. And
>> casual drop between, you know, days. >> And between cases, you get hungry >> and you have to go back to the office
and you got to eat something real quick and you need something that's going to like keep you going.
>> So, what would you make for K Scarpetta to bring more snack? >> Can I give a chaotic answer?
>> I literally require a chaotic answer. >> I feel like you have to avoid meat. >> Yeah.
after poking and proddding around on a dead body. So, I'm going with like a tofu curry or something because it's
going to be filling. You get your protein hit. >> And I feel like also you might want
something aromatic to kind of mask the smell of the >> so like a lemongrassy red curry tofu
with some rice. And you don't want to be picking anything up. I don't think either. You don't want to be eating with
your hands utensils. Yeah. So, you can spoon. So, that's I I know that's like a little but I like it. I really love
that. Especially like the the lemon flavor I think is fix. Yeah. A little brightness
>> cuz it's a little stale in there. Still smell >> musty dust. You came home a few times
smelling interesting. >> I've come and I came home the one of the things that's crazy. This is just a
little side thing is the smell will like get in your throat. >> So when you eat things later, you taste
like the smell. E >> I went out to dinner with John once after like a shift and I had showered
and I had done all the things and I was sitting there eating and I was like >> it tastes like the smoke.
>> Yeah, that's fair. It's crazy. >> I've heard that story a million times and I'm mortified every time.
>> Fair enough. My only experience like that is that I used to work like the fish station at a restaurant and you
just smell like fish. >> Yep. It just even like you're using gloves, you're like washing your hands
obviously, but it's just like you can't get rid of it >> and it's just in your nose. your nostril
like you cannot get rid of it. Drew, my husband, worked at the fish counter at the grocery market and I don't know why
I just said the grocery market at the grocery store market like that. All of the above. The grocery market.
He had a pair of shoes that I would not allow into my bedroom. I was like, get those.
>> Got to sho There's like scales on them. >> No, they were one with the ocean. It was
horrible. I should have chucked them back in the ocean and they were so gross. That is I had shoes as well that
had to stay outside. >> Yep. I remember that. >> Outside shoes. Yeah. >> Yeah. Was like take them off.
>> I'm going to give you this this next question too because it's just like for you to ask. I feel
>> so again in the morg we I was like shocked to see that we used like things from like Lowe's or Home Depot to at
times because they just worked better. So we used like literal hedge clippers with like the orange handles as rib
cutters. >> You have to be strong to do that. >> You have to be real strong. God,
>> especially the clavicle. Look at those. >> She still has them. >> But the clavicle especially, that's a
that's a two two cut one, but you have to get a good, you know, good leverage. >> And those hedge clippers give you good
leverage cuz they have the big the big handles. So, I was shocked by that. But what is something in a kitchen that we
would kind of be shocked to see what it is used for as well? Oh my god. Or anything normal or something.
>> You're going to just barf. Oh my god. No. >> Okay. Well, I'm only divulging my
husband's secret because I think like this is one of his like little party trick things he brings up all the time
is that he has gross feet. >> Okay. >> So, poor Ryan has gross feet. But, you know what? He embraces it and he like,
you know, he laughs about it. >> Okay. Yeah. >> One day I saw him in the bathroom with a
microplane grading his feet. You know what a microplane is? The zestester you use.
>> Yeah. grading his feet >> like at like at the nail salon. Like at the nail salon
cheese grater microplane zester >> and you said that's mine. >> You said that's what not what that's
for. >> We can't clean them. >> But it is what it's for. >> It literally is for both.
>> It's for both. But you shouldn't use them for both. >> You don't you don't have one for that and one for you said.
Hey babe. So that's not the kind of parmesan cheese we need. Sorry. Oh, that's too far.
>> Excuse me. I thought it was at morbid. >> Yeah. >> Cutting ribs with hedge. >> So, that one. Yeah. I do believe that
the microplane was originally made for woodworking though. >> So, it was like used to like finish
edges of like cabinets and stuff. >> That's like a multi multi-use tool. >> Cheese.
>> Double cheese. >> Wow. >> Foot cheese. Regular cheese. >> I like that. >> Okay. Moving on from foot cheese.
>> Very. Okay. Moving on from foot cheese. Maybe, maybe. We don't know. It might
come back. Definitely. >> We love a full circle. >> It is autopsy, so anything happened
>> and we're getting there. So, Scarpett's work obviously involves studying what
somebody ate before they died. As a chef, would it make you kind of nervous that your cooking could end up being in
an autopsy report? >> So, I think what makes me nervous about that is that somebody would like see it
and be like, "Oh, that was not cooked properly." Like, they judge the way that I cook. Like, can you imagine if there
was like Yelp reviews that like that were like >> that were like ooh stomach contents were
not prepared by professional chef bad chef. Bad chef zero stars for whoever cooked that.
>> What would you hope would end up and like what would your best meal be that would be in an autopsy report later that
you'd be like that's mine like you think it would age well >> that was me. >> What feels good?
>> That's like getting asked like what your favorite thing to cook is which is every
chef's worst nightmare question. But I will say I love cooking Mexican food and there's a sauce called mole in like
Wakan food. >> Wakan is my like alltime favorite type of Mexican. Um but yeah, if I could like
nail a mole and somebody open up and they're like it smells like a delicious chicken
>> mole. Yeah. Like damn jealous. >> Jealous of their last meal. It's crazy. >> They're like does anyone have chips?
>> They're like take out for lunch. >> Oh my gosh. >> I love that a lot. That's a good one.
That is a good one. One of my pride and joys. I make a good mole. And it's a hard thing to make. I was going to say
that's not easy to make. It's labor intensive. Lots of ingredients. He's lots of balancing going on. So
>> Oh, hell yeah. >> Yeah. >> Yeah. Next time you come back, you got to come. >> You've answered three food questions and
I'm like, >> I came empty-handed except for Bookie up there, but it >> not empty-handed.
>> I won't eat him, my bro. >> OD did try to bite I only have like two of those and OD tried to bite one of
their legs off when I brought home. Od's my dog, not my husband. >> I used to have a dog named OD, too.
>> You did? We had a family dog, Odie, and he was like half wolf. He was like an
insane dog. >> Oh, Od is half like baked potato. He's like He's a pitbull, but his legs are
like 3 in long, so he's like really stumpy and low to the ground. Yeah, he has little like flipper paws.
>> I love him. He's real cute. >> Oh my god. I would I literally Is he like half wiener dog,
too? >> We think he is like dachshun or like hound of some sort. Yeah, cuz he has
like the little flipped out front feet. >> Stop it. I love dogs with the pity face.
>> A little potato. I love it. I'm obsessed. We don't deserve dogs. We really don't. We really
don't. >> Not at all. >> Oh. So, on to the next question because I'll just talk about dogs for 4 minutes,
but >> uh if you could cook a meal inspired by the book Postmortem, what would be on
the menu? >> Okay. There was there's so many ways that this one could go, but I >> I do a thing for my clients. Pancake
Friday. We have pancakes. >> I literally love that you're going here. >> We just pancakes.
>> Did you? Yeah, >> they're a perfect food. >> The maple syrup of it all. >> Nailed it.
>> So, >> I was so hoping that's where you were going. >> Yeah. So, a fat sack of pancakes, some
maple whipped butter, and some maple glazed bacon because what was that? What is the disease called? Maple syrup urine
disease. Yes. The maple syrup came up so frequently. I was like, "Wait, is that like the is a a maple tree the killer?
Like, what is going on here?" >> I came in here the other day and I go, "Maple syrup?" I was like, that is I
literally Googled cuz I was like, that is made up. >> But it is made up. >> It's a real thing,
>> which is crazy. >> Yeah, I've never heard of that before. >> That's a perfect meal for this. As soon
as you started, I was like, I love I'm obsessed with that. >> You got to go with the maple syrup.
>> All right, next question. So, both chefs and forensic pathologists obviously work
with knives and anatomy. Very different ways, but they both work in that in that
area. What is the closest moment you've had in the kitchen that felt like a science experiment? Either gone wrong or
right. Doesn't have to be one or the other. >> Okay. So, bread baking is like such a
science experiment for me. And it I've had it go >> perfectly where like you get the
crustiest, most beautiful sourdough bread ever. >> You do the little crunch. >> Yeah. The crunch doesn't it springs back
and you get the good airballs. But then I've also had it go completely the opposite direction where it's like
literally a goopy blobby mess. >> And that's like it's literally science and you're just mixing. I don't in my
head I don't understand how it works. >> Elena's so horrified by sourdough starters. I am. She's like afraid of my
sourdough. >> Come to life in the back of your fridge. I'm like, "Feed me. >> What do you mean? You have to feed it."
Like, "What?" And then she'll be like, "I made this with my sourdough." I'm like, "But you fed it. You fed it. It's
a thing. I'm just going to eat it." >> Personified a little more than it should. It is very personally just
yeast. >> And I think that's that's the problem I have with it is the personification of
sourdough. I am part of the problem. >> Sourdough sharter. >> Shut up. >> You are such a place of charting left
and right. This we are shing. >> It's very easy to say shark. >> I don't know. >> Say it again. One more time.
>> Short. >> Say crack again. Crack. That's apparently how I feel about sourdough.
Sharters. Thanks a lot. God blushing guys. >> Wait, is yours named or no? I'm not like
that. Name mine. >> Oh, so you're not part of the problem. Mine's named part of the answer.
Matilda. >> Yeah, she's a bad [ __ ] >> That's the thing. You'll talk about feeding Matilda and then you're like, I
made this with Matilda. And I'm like, you know what? I've been like low-key starving.
>> Okay. Can I just throw it out there that people are also so scared you have to
like feed it every week and be honest for No, I've left mine in the fridge for months.
>> Oh, mine's been in the fridge for many, many months. In fact, I have one on the
counter right now that looks fine to me and I haven't in like a week. Probably not going to use it.
>> But I I think they're more forgiving than people think they're >> probably agree with that.
>> I think so. They're terrifying. I don't know why >> you don't like I wonder if you have that
phobia of the bubbles. Oh, trypophobia. No, that's the holes. Is that the same? >> I don't really I'm not worried about the
holes. >> But you don't like that it like gurgles. >> I just I don't like that it feels alive.
That's I think it's the the the way that it feels alive and then you're like, eat
this bread that I made from that. Like I think that's where my >> You do like the bread. I love the bread.
>> Sour would be on my final death row meal. Like just hot sourdough bread with butter.
>> Very conflicted on the whole thing. >> It's It's Yeah, it's okay to feel conflicted.
>> Thank you. I appreciate your validation here. Yeah. And it shows how kind you
are that you care about Matilda. >> Shape space. >> It's true. I care about Matilda. Like it
just starts crying. Please stop. He's really upset. >> Oh. So what what ingredient would
absolutely give you away if you tried to commit a culinary crime? Like what is your fingerprint in ingredient form?
>> That's a clever question. I like this a lot. >> Thank you. >> Um lemon zest. I think
>> I put I with my kitchen microplane. >> He said kitchen micro. >> Um, seriously like lemon zest or citrus
zest in general is just like such a great way to like give a ton of aromatic like burst of flavor. Like also if you
don't want it like that really acidic juice sometimes it's just like a nice little brighter finish. I I am a freak.
Like it became a joke on set when we were doing the photos for the book. Julian, the gal that was the food
stylist with me, she would be like, "Lemon zest on this." >> Throw lemon zest all of it.
>> And it looks pretty. It like adds a little. >> Yeah, >> it's a good one. I put it
>> I love that a lot. >> Oh, yeah. Be mine. >> Cheese. >> Cheese. Just allpurpose cheese.
>> This cheese. They're just like That's her. >> I think garlic would be mine. >> Oh, yeah. I put garlic in everything.
Yeah. And I love extra garlic. >> Oh, hell. If it says like two cloves of garlic, I'm like 17.
>> I always just say like garlic measure with your heart like Literally that and
vanilla extract measure with your hand. >> Oh, whenever I bake, I do double the vanilla and double the salt.
>> Yep. Oh, double the salt. >> Double salt. Like cookies, chocolate chip cookies, I crap to salt.
>> I love top them with a >> Oh, you got to >> the best. Oh, that's good to know. I
like that. I love that. >> Hell yeah. >> Well, I guess now we can get into the book. We talked about that.
>> We did like a like a pretty intense outline here, but we >> I was like book report time. you like.
But when I was writing this, I was like, I don't know if we're going to do it like that.
>> We'll just kind of >> We'll just talk it through. >> Yeah. Yeah. >> So, what do we think of the book?
>> '90s, incredible, strong women. I I walked away with it being like women empowering other women coming together
to be badasses. Like, that's that was how it closed for me. And I love that >> cuz I love that it ended with Kay, Abby,
and Lucy like all coming together. And how much Lucy ended up helping Kay throughout the whole
>> movie. that that little girl. I have to confess at one point I one thing I loved
about the book too is it like took me on so many journeys of like who I thought >> did it
>> and at one point I was blaming little Lucy >> I was like the 10-year-old girl is
definitely not the killer but in my head I was like she might have done >> I thought she broke into the to the
office for sure and I was like I don't know why but I think she did >> but it was so clever the way she would
like weave everybody's story and then I was like oh I'm sure it's this person and then no now I'm sure it's this
person >> so good at that like so good at that. >> There was so many times, especially like
the further along we got into it, that I thought it was Bill. I really really thought it was Bill.
>> He fle. I was like, >> "Bill sucks ass." >> I was pissed. I did from the second.
>> I didn't feel like he got his enough. Agreed. >> You know what I mean? Like I want I want
somebody to pummel him. >> Yeah. >> I think Aby's going to take take care of expose him.
>> Him and uh is it Amber Gee? Is that so? Yeah. >> Yeah. I want her to pummel them.
>> The worst. >> Just men being horrible. I also thought that it was Wingo at a certain point.
Did you ever >> did? Yes. I came in the other day. >> Nobody was safe. Nobody was safe in my
brain. >> No, not even little Lucy. Not even 10-year-old Lucy. You're like, that
[ __ ] is up to She's crazy. >> She was just strangling people like damn strong. Strong 10-year-old.
>> She's leaving semen. SHE'S >> I was just going to say she's just leaving seinal fluid everywhere.
That's why she ruined the mor. >> Okay. >> She somehow got her hands on nonsecreas.
She's like, "What's this [ __ ] I guess I'll throw it on people. Guess I'll go. You guys make me blush a lot.
>> Little girls love pancakes." So, the maple syrup also, the maple syrup smelly.
They are always sticky and smelly. Unconfirmed. >> Jammy hand. Jammy hands. >> Yeah, jam hands. Lucy, you're valid.
>> You know what? I still I think it's Lucy. >> You're like actually good. I'm going to
rewrite book two is going to come back and be like kidding. It was Lucy. >> Oh man.
>> I love it. But I do love too that they made Marino like like such a foil in the
beginning and then at the end he ends up like standing up for her >> and like saving her ass.
>> Yeah. And then saving her. Thank God because there had to be one good like straight man to come through and like do
something to like restore our faith a little bit. >> And it was like questionable for most of
the book cuz like he's sitting there being like goddamn women when he walks away and you're just like Marino.
Marino's like a he's a main stay. >> I really like this. >> So interesting. This is so this is my
first book that I've read in the series. I'm definitely going to read more, but that's interested to see like which
characters come back. >> Yeah, me too. >> It's really fun. Lucy is amazing. >> Lucy is becomes a very big character.
Oh, >> is pretty badass. So, she's fun. >> I feel like she's going to grow up to be
like a computer hacker, but like one of the good ones. >> She just works for anonymous. Yeah,
there you go. You know, I love that. >> I love that theory. Well, I love that like throughout the book, it's like
there's I think there's a lot of like K being like science and logic and like we
need to look at this like this and Marino's the one that's like I'm going off of instinct and I think it's this
like I have street smarts so like let's go this way. went to school hard not so >> yeah he's like I know this but he was
wrong for most of the book with his instincts and she was right and then in the end it flipped and his instincts had
him show up to save her >> so I like that they gave them both their flowers that way it was almost like
confirming like you need both sides that you can't just be >> one or the other >> it's so true and just the way their
relationship developed because like I think when she first found out that he was driving by her house she thought it
was because he wanted to be like oh how does how much does the chief medical examiner make and like he wanted to
judge But he actually just had this instinct to protect her. >> Yeah, I love them together.
>> I know. He told me that I was going to love Marino. So I was like, as I was flicking through, I was like, all right,
not yet. Not yet. >> If you would have to say that at the beginning, I would not have I would not
give him a moment. >> And I did. And I did. And I now I'm like, I love Marino. Oh, yeah. Yeah.
Love him. Uh, and I I had so many theories about who the killer was throughout this. Like we were just
talking, we thought it was like Wingo. Yeah, we thought it was I mean I thought it was the husband at first.
>> There was a a little bit where I was like, "Fuck, is it Marina?" Yeah. Like you just don't know.
>> And then when it it comes I like that it came through with like there it was like
a layered reveal of like but you I never saw it coming. Like I didn't come up with that until it was like announced. I
was like, "Oh shit." Like that makes so much sense. >> At first I was a little disappointed
that it wasn't somebody that I had like grown. we were talking about a deep relationship with. But I do think it
kind of in the end lets us walk away with like our own ideas of who the those people are and how they evolved by
putting it by making a be like a rando spoiler alert. >> Spoiler alert. We'll say spoiler alert
before this. So we'll be like you need to read it first. >> Yeah. I also like cuz I felt the same
way. I was like oh why is it just like a random person? But then the more I thought about it I was like that's kind
of how life works. It's like it's not always who you suspect is the killer >> and it's you know like regular everyday
people that you think are just going about their jobs >> for like how dramatic everything was. It
was like a very real ending. I feel like >> it really was. >> And that you didn't get a motive.
>> Like it was just kind of like >> he's just >> he's just a >> hates women. He just smells like maple
syrup. >> Yeah. He just smells like maple syrup and hates women. >> Yeah. >> Yeah.
>> And like and liked listening to them in distress. Mhm. >> So like he would hear them in distress
and be like, "Well, I would like to cause more of that shiver down my spine. I hate that."
>> I thought it was a super like >> creative and like it was like a unique like kind of
>> Yeah. Like have you ever heard of that with the serial killer before like listening to
>> that they listen to them in distress and that's who I like. I don't know that
we've ever come across that. So I think >> not yet real creative Patricia. >> It was Yeah. Patty you laid with that
one. >> He really did a big one. You really did a big slay. >> A big slay, Patty.
>> Well, and I think she does a good job too at um like showing Kay's like isolation, how she starts feeling
isolated >> big time >> cuz she's surrounded by men >> and she's kind of like male dominated
feel. >> She like feels like she's losing it and everybody's like you look so tired. You
look like >> I know like literally you can see her like devolving into this like sleepy
shell of a person >> which like cuz she's working so hard and then also doing work in something that
is like so traumatizing the worst of humanity >> and I think she looked at that first
victim that we saw was her name Lori. >> Lori. Lori. And I think she saw herself
in Lori because Lori was like a young female doctor. Well, and they had met that one time and she kind of like kept
that to herself for a while and then was like when she talked to the psychiatrist
or psychologist when she let that go, I was like, "Oh, that's why that's affecting you so much."
>> And another one where I was like, "Okay, who's on school campus that like would
have seen them together that could have picked them out and like >> that's why it's so fun to like piece
together." >> It really is. I also like the way that Patricia does it where you get so much
of her work life, but you also get her home life. So, you can see why she's so [ __ ] stressed out because in the
middle of everything that she's dealing with, like trying to solve this insane murder, she's also taking care of a
10-year-old and her sister's just like, "Peace out." >> Yeah. I'm going to go my illustrator to
Miami. >> So, now she has to be a mom, >> right? I hate Dorothy. >> She's the worst. Dorothy being such a
>> interesting character >> that's being nice >> throughout the series. >> Well, so she sticks around.
>> Genie Lee Curtis plays Dorothy in the in the >> iconic see her in the in like the the
trailers the previews. Yes. >> Dorothy. It was so not what I pictured, but now I can't picture anything else.
Like I'm like what did I picture? You'll because you're picturing her like younger too, but she we're probably
seeing her in like an timeline. >> Yeah. >> K to me, I kept seeing her when I was
reading as like a mix of Dana Skully and Carmela from >> Carmela Sab. Oh my god. With her big
French tip. >> Hell yeah. >> Cuz she's definitely got Dana Skully. >> She definitely has Dana Skully vibes.
Kind of like reserved, like cool, like very like methodical. But then I I wanted her to be like kind of the
Italian like >> Yeah. Carmela Sunday. >> Exactly. Exactly. >> And what's cool is as this as the series
goes, you get a lot of Kay's like personal life and her life outside of the morg. I'm excited. And she's like a
cook. Like she loves to cook. She loves to garden. Like she's got all these like
passions outside of it that they develop. >> Yeah. They dropped the gardening one
towards that. I was like, "Oh, okay." >> Very well-rounded in the rest of the series. It's like you get so many looks
at like her life. I really like it. Yeah, that is really cool >> cuz you need that if you're the chief
medical examiner. You need like outlets that are >> Oh my gosh, I can't even imagine.
>> Yeah, you need to put your head somewhere. >> And I related to that so much because
even like when we do like these like very violent stories, I love going home and cooking and I like
>> I have stuff going on in my personal life. Like cooking is an outlet for me for sure.
>> It's such a good way to just like decompress. You like put your phone down, be in touch with your senses, and
like take your time if you can. Yeah. >> And like >> and create something. >> Create with your hands.
>> Chopping all the ingredients. I like I don't It does something for my nervous
system. >> Yeah. >> I feel like when I first started doing cooking videos, I was very into like the
ASMR chop style, like lean into those like heavy sautéing sounds and onion chopping. Like I loved that.
>> I love the second >> immediately mouth water. That was one thing in the book that I was like, can't
relate. I forget which victim it was, but she opened her windows cuz she had cooked ground. Ground beef and onions. I
was like, that probably smells [ __ ] incredible so I can like I love that smell.
>> If I'm like cooking that and I go outside for some reason and come back, I'm like, "Ooh, the house is like right
now." >> I'll never open the windows and get rid of that 100%. >> It's true. And speaking of windows,
Ash texted the other night while she was finishing this. She texted and she was like, "I am freaking out closing all my
windows and making sure they are double triple checked. Like genuinely scared." >> No, you guys, I sat down. I think it was
like last Saturday or something and I read almost the entire book in one sitting cuz I just I was like eating
this up >> and it was like 10:00 by the time I finished. I went around my entire house.
I locked all the windows. There was one that wasn't locking. I ran upstairs. I was like, "Drew, the downstairs dining
room window is not locking. Why?" And he was like, "What? Actually, fix it. I'm like, "Can you please get up and go fix
the window?" And he did. And it locks. So, don't even try it. >> Don't even try it. Don't even try it.
>> I grew up in a a town where like literally my dad would keep the keys to his car on his dashboard. We did not own
a key to our front door. So, I had to be like very retrained. Like Ryan, my husband's dad is a was a cop. And so,
Brian's like the opposite end of that spectrum where he's like, "We're home." And all the doors are locked. And I'm
like, why is our front door locked? So, this is all very foreign to me. Like, between Ryan and listening to you guys,
I feel like I've become much more >> much more cautious. >> Fresh air. It's for dead people after
all. >> I do love fresh air, though. >> I do love fresh air. But you do for a walk.
>> Just a walk. Yeah. >> And I love to burp the house during the day. >> We burp the house.
>> I just learned about this. >> Yeah. It's like a Is it a German thing or a Dutch thing? It's so
>> I think it's Dutch. >> It's wonderful. What is it called? Hold on. I I said I was like, "We need to do
this to the house. I love burping the house." >> In Phoenix, we have to like turn on our
heat during the summer sometimes because it sits >> Oh my god. >> It sits idle for so long that you have
to like burp the heater basically. So, you have to like So, like once a month, you have to like turn the heat up a
little bit on your already hot home. It's terrible. >> Oh, that sounds awful. I couldn't do it.
>> Hot. >> Hot. >> Yeah. You're saying it gets up to like 120°. >> I mean, I'm in the Hamptons when that
happens. So, >> which smart get out of there. >> My poor husband. >> We can't have you on fire like that. No,
we can't. >> No, I would literally not. >> Yeah. Burping the house is German. It's
called I think it's lofen. Luft. We lofed in the house. Yeah. I love lof in the house. I'm obsessed with that. Even
when I left you yesterday, you were by yourself and I was like, "Lock the door."
>> Yeah. She was very aggressive about it. Actually, when she she's like, "Close
the door and lock it behind me." And I was like, "I will." >> I don't know. I'm very I left my
friend's house last night and her house was so hot. We were like both sweating and she's like, "Yeah, I'm going to
sleep with the window open." I was like, "No, you're not, babe. No, you're not."
>> I always wish you could do that. >> No. I know. I always want to do that because like fresh air coming in feels
nice, but I never would. >> I never point with science where we can figure this out.
>> Let me have a window open. >> You know what? We just need to put bars on our windows. That's it.
>> Perfect. Let's live. >> You can open it and no one can get in. But you still got penitentiary vibes.
>> But you know what? Pretty. You can make the bars like translucent, gold, pretty
decoration, but something but reinforced so that nobody's getting in those [ __ ]
>> Wait, how did you feel? I forget. I don't remember like what scene this was or anything, but I just remember she
said >> I don't remember any part of this. >> Single thing. >> I actually don't know what I'm saying.
No, she said that she really hated Spanish moss karpetta. >> Oh, and I said, do you feel personally
victimized by it? I love Spanish. Spanish is rad. >> It's like shark. >> Spanish sharks. It's easy to say.
>> I love a Spanish moss moment. It's so like ethereal and like Yeah. >> And it feels so like gothic. Like it
feels so southern Gothic. Like I I requested from John. I was like, "Can we please just like truck up some Spanish
moss? I don't think it survives here." He was like, "It will not survive." >> I don't think that's how plants work.
It's like also I'm pretty sure it has tons of bugs in it. Look at this. >> It's like invasive. I think
>> I'm pretty sure once you get into the nitty-gritty of it, it's maybe not as cute, but
>> it's like invade. >> It is invasive. Mikey gave me the nod. All right, brothers. It is time for a
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ashley.com to find your style. Oh, so the Abby turn bull of it all with uh Bill.
Yeah. Like Bill being a full-on rapist rapist. >> Druged her and raped and then he's
claiming that she came on to him and he rejected her. I was like, "You piece of shit."
>> Classic maneuver. >> Totally. What pissed me off, too, was he was like, "Okay, I think now that I've
run away, we probably shouldn't see each other." [ __ ] you. >> She didn't want to see your ass. No, I
don't think he >> But yeah, I don't think we got the justice that we deserved with him.
>> Yeah, he doesn't become >> So, did he just get away with rape then? >> I don't know. Actually, I don't
remember. >> In my head, he gets >> down. Oh, good. >> Yeah. >> Oh, good. You're like,
>> you were saying in my head I thought you were saying he gets away with it and I
was like, no, >> no. >> You're like, wait. >> You're like, why would >> I know? I know. You're like, no way.
Like, why would I say that? I also like that. So when Marino was kind of like pressing her about it like cuz when she
was like we were kind of seeing each other and he was like has he like attacked you like has that happened was
like pressing her >> she was like actually kind of but at first she was like what the [ __ ] like
why you asked me and he apologized later which was like a big Marino moment. I was like look at you apologizing
>> he grew a lot. >> Yeah I mean the bar is in hell obviously it's the '9s and he's a man.
>> Sorry he's a man. >> I did men don't do that. >> Bar is in hell. literally is
>> cuz I'm just like look at him saying sorry for pressing the rape question. Like damn.
>> Yeah. >> But I was like that's pretty good for Marina in 1990. >> One thing I wish we got a little bit
more on was Bill's wife's possible suicide because I don't think she committed suicide. That's why I don't
want to say that he doesn't show up again cuz I I'm not positive on that. I haven't read the beginning of the series
in a long time. So >> I need to go back and read this. I was young. >> Fair that you forgot some stuff along
the way. >> Yeah. When I first heard that she had committed suicide, air quotes,
>> I was like that immediately I was like, Bill, yeah, red flag, Bill's like no good. Like I'm scared for K.
>> And it was only like a year before >> and K was like weird about she was like,
yeah, I don't like she was normal about it, but she was like had conflicting feelings, right? Cuz she was like,
"That's not all the time. >> What's going on?" >> And then they were saying like, "Well,
like she could have because she had like gunpowder residue on her hand, but I'm like he's a cop. would know exactly how
to do how to cover everything up. >> I thought that we didn't talk about the dust the glitter dust. You want to know
what I thought it was like for the whole book? Basically, I thought it was going
to come out that it was like leftover fingerprint dusting powder. >> So, I was like, it's an inside job. I
was like, it's it's a cop who has like fingerprint powder on them and they don't know.
>> You weren't far off. I mean, >> yeah, you really weren't like terribly far. Yeah,
>> the law enforcement part of it. >> True. Because I that I loved because it was so the whole time I was like, "What
the [ __ ] is this glittery shit?" >> Yes. >> Yeah. And as soon as they were like,
"Oh, municipal buildings use borax in the bathrooms." I was like, "Oh shit." Like it's all like that.
>> It's all happening. >> I was It's all happening. >> That was really fascinating.
>> Yeah. And I also loved the um when they went to visit the crime scenes, Marino
and Kay, and they went into like the psychology a lot more. >> That was a really interesting scene.
That was also just like so cinematic to me. I could see that in my head. the entire
>> I hope we get I can't wait to see that >> in the show. >> To me it felt like so like hot and
sweaty and like like so claustrophobic like and his nasty ass car definitely smelled like McDonald's
rappers all over it. >> His nasty ass car I'm pretty sure like perseveres >> character. I think that's like part of
his like pathology. >> As somebody who's had nasty ass cars. I get it. >> Do you guys want to know something I
splurge on? No, I drive so much. I drive so much cuz I work like split shift and
I um now I splurge on having somebody come to wash my car once a month. >> Hell yeah.
>> Hell yeah. Honestly valid. >> It's a freaking game changer. >> I probably would do that. My husband
details my car like incredibly. But if I didn't have him, I would absolutely do that.
>> Is he looking for another husband? >> Yeah, probably. Come on over. >> Ryan did set all this up for me, so I'm
very l Yeah, it's having a clean car is >> Yes. It's like a second cuz it starts
your day off better. You just get in there and you're like squeaky clean. >> Yeah. You don't want to sit in a nasty
ass drink coffee while >> Yeah, exactly. I used to have the nastiest cars. This literally came up at
my wedding. >> Can I see this [ __ ] over here? This mate of honor, this matron of honor. In
that moment, I just spit everywhere. Brought up. I once left fish tacos in my car over
something spilled in my car. >> Wasn't it like wasn't it? It was It was chicken marsala.
>> Chicken cars. >> Chicken cars. Chicken cars forever. >> And it And it is forever. If anybody's
driving a white Saturn around, you're driving my chicken car. That was >> enjoy.
>> They don't even make that car anymore. I loved her. Her name is >> That is like such a niche thing.
I appreciate that. >> Yeah, it was a rough spill. >> I put that car on top. >> Wet that. And it's like such it was
impossible to smell. Yeah, it sure was, guys. >> Oh man. >> I drove that car into the ground,
though. >> Yeah, that might have been similar to what dead body smells like, >> to be honest. It's that sickly sweet
>> Oh my gosh. Yeah. >> Yeah. >> Yeah. Well, that that's how I was living when I was like 20some. That's why
Felicia didn't like me. >> We've all been through that, >> you know. That's That's what it was.
Yeah. No, but I like just going back to like the crime scene visits. Back to something that nasty car. I was like, I
got to get away from the the chicken carol. >> I think you also left sushi on my shelf
once. >> Oh my goodness. Do we need to have a talk about food safety with you? >> That was so embarrassing. I we were like
>> she's like why am I getting sick from this grocery store sushi I left on the counter for 8 hours
>> I didn't know I didn't eat it I was eating it and I put it in a bookshelf next
>> right cuz that's where sushi goes >> so one day John's just like what the [ __ ] is that was the next day and he was
like what is this we found neither of us eat sushi so we were disrespectful >> what and John was like this is this is
sushi okay but that weekend was the weekend that I helped you when your kid threw up in the car. So, I got you. So,
you did >> did the cup pants. >> Yeah, barfama, babe. >> Kids puke, >> you know.
>> Oh my god. Putting all my nastiness. It's like when we started the show and I
would say I'm trash. >> Yeah. Everybody trash without asking. >> You sure can't. You sure can't.
>> That's why we love you. >> But again, back to the back to the the nastiest ass car
>> Marinos. >> Yeah. And back to the the crime scenes, I like that they were going into the
psychology because uh I think the behavioral science unit was only established in like 85.
>> That makes sense. Really not that far off >> cuz it's like brand new in like Silence
of the Lambs, right? It's like brand new. So that when she was writing this, it had probably only been around for a
couple years and she was probably like, "Hell yeah." >> Her special then. And then the way she
was talking about the DNA too, it was like, wo, deep dive. Did a lot of it go over my head? Absolutely.
>> I was like, damn. Those were ones over. >> I'm impressed. >> They were fascinating though.
>> Yeah. But it also is just like crazy to think that. And we've covered cases before where people are like DNA. What
the [ __ ] is that? >> When it was like the '8s, like what is that? What is that proof?
>> Get out of here. >> But it's crazy to think that. But like that's just how we solve [ __ ] now. But
back in the day, you couldn't even really explain that to people. >> DNA in cell phones, baby.
>> Oh my god. >> It's like in Scream. I knew you were going to say that. >> Every time I think of it in like the
original stream when that cell phone drops, I remember watching it and being like,
>> he has a [ __ ] cell phone. Excuse me, only killers have cell phones. It was like, what the [ __ ] And it's like a
giant brick that falls out of his cell phone. And that's when I was like, that is like the heyday of horror movies cuz
it's like when a cell phone was like the smoking gun. Like only one person has a
cell phone in this whole movie. It's got to be him. >> Yeah. >> My husband doesn't do horror movies but
Well, now he does. And I introed him with Scream cuz I was like intro. That's how you get introduced. And that was one
of the first like gnarly movies that I watched. Yep. >> And I think I was 10. And my brother
>> I think I was 10 too. I think I was 11. >> Yeah. My brother made me watch it and
then scared me for the next month whenever he possibly could. So, it was scarring, but also my intro into loving
horror. Yeah. Builds character. >> My husband was not a big horror head before he met me. And
>> that's not going to last. >> No. I started him with the Strangers, which might have evil. I
>> That's >> It's like one of my favorite horror movies ever. So, I was like, "You have
to watch this." And to this day, if I go, "Is Tam?" He's like, "Shut up. like it terrifies him.
>> The scene where she's home alone and the um >> the vinyl starts playing. >> Yes.
>> Is one of the creepiest. >> And it's Mama Tried. >> That song. >> I also heard that the director didn't
tell her where they were going to be coming from. So, she was actually like said she was terrified.
>> Smart. God. I was watching the Rachel Zo project the other day and Liv Tyler was
being styled and I was like, "Oh my god, she lives. She's then I was like, "Oh, she's that's
a movie." >> Oh, >> she's live, Tyler. >> Yeah, she's living. That movie is iconic. It's one of my favorite movies.
>> Yeah, my favorite. Well, Silence of the Limbs is my favorite, but >> Me, too.
>> That's my comfort movie. Me, too. >> Like, I put it on when I can't sleep. >> I literally put it on just to like feel
good. That's how I feel. Insane. >> So, insane. >> I tell people that and they like step
back from like, what? That's weird. What's wrong? We will half that movie is them staring straight into the camera at
you and I'm like I love this. >> I haven't watched that in forever. You're talking to me.
>> So good. >> Jod's talking to me. >> It is so good. >> That's been coming up in conversation so
much lately randomly. I feel like I'm being like called to watch that again. >> It's true. Yeah. I think we were in New
York at the same time as Jodie Foster last time. >> We were She was on the Today Show
>> and I wanted to find her and I thought like I thought we would be like beacons
with each other and just like to each other and we didn't. >> I know. It was so sad. It was maybe like
something was retrograde. >> Yeah, something was wrong cuz normally me and Jod would
>> Yeah, you're beacons for sure. I respect that. It wasn't a good trip. >> It's true. We almost named Blanch
Clarice, but John wouldn't let me. >> He was like noice. >> You could have said hello Clarice.
>> Every time she walked into a room, I was going to say hello Clarice. And the other one is Sydney. And you can say
hello Sydney. >> And I do do that a lot. Wow. That's actually such a missed opportunity.
>> Right. Missed opportunity. I'm going to fist fight him when I go upstairs and
hit him. >> Pretty much. >> Oh man. >> Ryan's car was named Clarice, but he hadn't seen the movie and I was like,
you just named your [ __ ] >> forward focus out of nowhere. >> I love Clarice Starling.
>> Mine's Vivian. >> Oh, I love that. >> She's kind of a baddie. >> Mine's Big the sequel.
I had a big show and then I wasn't ready to give it up yet. So I was like my next
car is big too. >> Is it a big car? >> No. >> No. I just love Big Edge. >> I mean she is a legend.
>> And then you get a third one in Big Edge the remix. >> Absolutely. >> The trifecta. That's right. Bigge five
ever. Our big car is named Daisy Buchanan. >> That's cute. I like that. I like that a
lot. >> Yeah. My first car was Stacy because then I was Stacy's mom and I had it
going on. >> She's not. >> I love your brain so much. >> So true. Her brain is pretty great.
>> Your brains are insane and I love them so much. >> The unique space over there.
>> So is yours. Yours is yours is a lot scarier. >> Mine's just like And yours is like,
>> you know, I do >> that actually. Yeah, that was perfect. nailed that. I like to
>> All right. I feel like we got through most of the book discussion. >> I mean, I feel like we could talk about
it forever, but like we I think we got the big >> One thing I have to say is that Ash was
completely like you were like Wingo did it. >> And then I know you came in and you were
like, "Fuck." Like Wingo actually did his big one and tested that cigarette. >> I really felt so bad as soon as he put
something into who what was the Was it Betty? >> It was Betty Rockaby. Betty. uh when you
throw something in your pocket, I like didn't trust her. I didn't trust Wingo. I was like, they're they're in it.
>> Again, that's her like playing. She's such a good writer cuz that's like the game. Like as soon as you think you are
on to someone, it's like boom. >> You'll suspect anyone. I also love that he she surrounded Kay with a lot of
women. >> Like Betty the corologist, there's Margaret the computer analyst. >> So like there's more women Abby as like
the strong and I think Abby is like her. >> I'm pretty sure. Yeah, you were saying
that this morning. It makes sense. An investigative like crime reporter. And I think she I don't think she said that
that's her, but it feels like her, you know, >> and I love in the end she's like, "Come
on vacation with us. We're going like, are you guys going to be lovers now?" >> I love you guys.
>> Like enemy to lover. >> He's like, "I'm going to bring you force proximity on vacation."
>> She's like, "Me and Lucy, we're hitting the beach. Going to Miami. Lucy, you want a new
>> my murderer niece Lucy? She's got some SHE'S GOT SHE'S GOT a bottle. She's got a bottle
of nonsecreeter over here. >> Sorry if she smells like maple syrup. >> Not Lucy catching straight.
>> All right. So, and whenever we have a guest on, we like sort of end with would
you rather, but we have would you rather for you and a bonus game. >> Ooh, bonus game.
>> Yes. So, we'll do would you rather first. >> Okay. >> Do you want to start the would you
rather and we can just go back and forth? >> Yeah. Let's go. >> All right. Start it off, girl.
>> All right. Would you rather spend a day learning real forensic pathology from
Case Carpeta >> or spend a day inside the FBI behavioral analysis unit with Benton Wesley?
>> I feel like Ben Wesley is hot. I don't know why. >> I think he kind of is in the in the
show. >> Is he? >> Yeah. >> Just if that influences your decision like deeply deeply influencers
Prada. >> Benton. He's period. Got it. I'm going to the >> I'm definitely staying with Kay. Like,
she's a legend. I want a date with Kay. >> A day with Kay. >> Me, too. >> I'm going to the behavioral analysis
unit, girl. See you later. >> I'm hanging out with Kay. >> Yeah. >> Even though I I just want to hang with
her. >> Yeah. >> Really? I'm like, let's do an autopsy together, >> girl. I also miss doing autopsies where
>> I don't want to do a an autopsy, but I do really like like forensic science kind of stuff. I find it super
interesting. So, and Ben's hot, so win-win. Win-win. >> Yeah. >> Would you rather assist Scarpa with an
autopsy or ride along with Marino for a suspect chase at 3:00 a.m.? >> Not in his dirty ass car. No, thank you.
3:00 a.m. I would be I would be chicken barfing all over the car. >> Chicken barfing. Chicken barfalling.
>> Um, definitely autopsy. And I've never done an autopsy. And when I was in like
8th grade, I did a whole science report on autopsies. >> Really? I love that. You were like
destined to be here. >> No, literally my grandpa was a pathologist also. >> You left that out. So,
>> that's so cool. >> Everyone on my mom's side, my mom's a PA and like everyone on that side of the
family is all >> very sciency and really cool. >> Oh, that's so cool. >> My mom brought home she worked for an
eye surgery center and she brought home pig eyes that they'd used to like test a
laser. My brother and I got in a pig eye fight. We were kids. >> The greatest thing I've ever heard. This
is the way you >> for bringing her grubby ass children home a styrofoam box of pig eyes because
she knew we would have so much fun with them. >> That's a good one right there. That's
good. >> You know what? She looked at that styrofoam box and she said, "I know who
would love this. >> You need another life." >> Your your video that you did when you
showed your parents your cookbook. I actually cried on it. >> I I will cry right now just thinking
about >> Your dad's laugh is everything to me. I have shown everyone in this house that
video several times. I love it. >> Literally that moment made every moment of work like worth it. It was so
special. They had no idea. >> Riley. >> That's so her too. Like honestly RILEY, SHE ALWAYS SAYS THAT. I'M like Gail
Charlie Legends. I love >> the And then when they're reading and they're like this is so you like I was
like oh they get you actually you're like you're like why are you bullying me right now? Stop it. Okay. Okay. Next
crazy question. >> All right. So, would you rather spend one night in the morg with Kay, like an
overnight, >> or one chaotic dinner rush in a Michelin Star kitchen? >> Oh my gosh, that's a tough one. Okay.
>> Did you work in a Michelin star? >> I did. I um do miss that rush a little bit.
>> And overnight in a morg sounds spooky. A little too spooky for me. So, as long as
the chef isn't like a total [ __ ] and I'm doing the the night at the star restaurant. Yeah. I miss like when
you're like cooking that way on a line and like high pace like frantic energy, but it's like controlled chaos. It's
it's really fun when it like gels. >> And when you get to the end of it, you're like, I did that.
>> Yeah, it's very gratifying. >> I know. That must feel really gratifying at the end of that. You're like, damn, I
survived. Yeah. >> And I th I mean, I did take out on an Irish pub, so I can relate,
>> you know? Yeah. You're like, me? Same. >> I get it. been there. You know, it's crazy.
>> I I would pick the autopsy again cuz cuz you did it. I just want to do it again.
>> Can you like go back and do autopsies? >> I don't know. I feel like I should like
a degree. Text the doctor I worked under and just be like, "Hi, can I pop in? Can
I just pop in real quick?" Quick little >> Hey, can I get in on that? >> Throw on some gloves. See what I can do.
>> Do you guys still have the Home Depot? I feel like you guys need a cranium opened. I do remember how to do that.
So, let's go. >> Wild. >> Yeah. Middle of a night in a Borg is crazy cuz you will like get yourself
completely psyched out. >> Oh, I would lose it. >> Yeah. Walking into the refrigerator,
you're like, who's going to sit up? >> Like, someone's going to do something. >> The story about the guy with the,
>> you know, when you were like, "Wait a second." >> With the what? >> And he breathed
>> with the Oh, >> I was like, I can't really say this without ruining it. So once in a while
if there's air trapped, >> if you push a certain way or you move the body a certain way, they will
release that air and it will sound like >> like a breath >> coming out. >> [ __ ] you.
>> My jaw is on the floor. >> And it happened once the entire time I worked out and it scared the [ __ ] out. I
was like, "This one's alive." Like I was like, I [ __ ] up the live. I was like, "We [ __ ] this up, guys."
Yeah. And then you feel weird performing the autopsy cuz you're like, are you sure they're they're not this is that's
what that was like? Yeah, it was a lot. Yeah, that's horrifying. >> Um, were you like dis ever desensitized
to seeing bodies like that or is it >> probably probably in the beginning overcome that?
>> In the beginning it was crazy, but I think I like immediately went into like >> Well, you always wanted to turn it off
mode cuz I always wanted to. So, I think I just went in there and I was so determined to not be that person that
faints your first day in there. >> Oh my god, did somebody faint? >> Well, it's happened a lot apparently. I
didn't see anybody, but we did have like medical students who would come in and which I was like, this is not for you.
They would have to leave like some of them would leave and be like, I feel sick or I feel I don't feel well.
>> Well, that's a lot. I can't that sensory overload. I would >> just a lot Yeah, that's a lot of sight,
>> a lot of sounds, a lot of stuff. And when I first went in there, it's true. There's a lot of
squaltching. And when I first went in there, all of the like the first day, they were like, "Okay, come in. They're
showing me around." And I'm like, "Okay, cool." And he's like, "This is the the stool that I want you to sit on if you
feel like you're going to pass out. Don't sit on that stool. Sit on this one." I was like, "Okay." And then he
was like, "If you're going to throw up, throw up in that sink, not this sink." And I was like,
>> "People throw up." Like I was like, "What's going on?" He was like, "Just in case like it's happened and I don't want
you to throw up in here cuz we'll have to clean it like immediately." And I was like, "Oh, okay."
>> You said noted, but I was like, "I am not going to throw up and I'm not going
to have to sit down." And you didn't. >> Nice. >> It's definitely on. I would throw up and
pass out and probably die. >> Then they do the autopsy on you right then. >> Yeah. Be like, "Oh, we got a fresh one."
Yeah. We' be like, "Well, this is easy. No transport needed." >> Boom. Throw me on the table.
>> Yeah. >> All right. One more assist K question. So, assist K or wash dishes for 12 hours
on a Valentine's Day show. Okay. I do love washing dishes. I do. I find it >> cathartic. Soothing. Yeah. But
>> I'm not doing that. I've graduated from my dishwashing. >> Me and K are me and K are buddying up.
>> Yeah. And Kay wouldn't have to wash any of the tools. So probably Windows job.
Hand that to some technician. So >> there you go. >> Yeah. I think I'm with you there.
>> Yeah. >> Yeah. I again I'm assisting Kay. >> I'm just with this is my first K assist.
>> I'm with Kay all day. I'm like, "Hi, Kayash. >> Hi, I've arrived today." >> Uh, so would you rather be interrogated
by detectives for 8 hours >> or be judged by a panel of extremely mean celebrity chefs about your cooking?
>> That sounds so scary. Which I think are two very like relatable things. >> Yeah.
>> Yeah. >> Okay. I grew up in the world of cooking competition. So, we would compete and
then you would get >> blasted by judges at the end for everything you did wrong. So, I can I
can withstand that one. So, I'm going to love chefs. >> Chefs have thick skin. You have to like
in the industry. >> I would assume so. Well, and I feel like being interrogated, they could like make
you admit to something that you didn't do. So afraid of the mind games. >> I would just be like, I did it. I did
it. Get me out of here. I'm sorry. >> Yeah. Meanwhile, you're like fighting back about your dish. You're like, I put
that in there. I don't know what I would do because the other day I made like chicken thighs and
I think I overcooked them and one of my 10-year-olds said this was a little chewy and it literally ruined my life.
>> You know, I actually I don't have children but I have thought about how heartbroken I would be if my kids said
they didn't like something I made them. >> And kids will tell you, even if you make
them like an amazing meal, they're like, "This is gross." >> I feel probably the more amazing you go,
they don't like >> they're like, "Where are my nugies? Where are my nugies?" Yeah,
>> they were. She was nice about it cuz it was the oldest. She was nice. >> Oh, no. It was the oldest. She was nice
and she was like, "I loved it." Like the And she even was like really good. She literally gave me like a judge answer.
And she was like, "It was just like a little chewy." And I was like, >> "What?" You
>> asked I was like, "Was it chewy?" And he was like, "No, it's just like chicken
thigh." And I was like, "You didn't. That was no butt." Like you >> you didn't give me the absolutely not.
It was not chewy. And I was like, "I [ __ ] it up. Chicken are super moist. >> They are. I know. So,
>> yeah, I [ __ ] it up. [ __ ] up. I did. I realized >> I [ __ ] up. I loved it. Okay. But I
thought about it for days. Gordon Ramsey say, >> "Oh my god, we have a Gordon Ramsey
question." We do. >> Okay. And oh my god, we're there actually. Oh, hey, you let us right into
it. Chased by a Would you rather be chased by a killer through a grocery store or chased by Gordon Ramsay through
a kitchen because you burned HIS RISOTTO? >> THE RESULT. >> THE RESULTANT. UM, oh my gosh. You know, I despite
being a a big boy, I'm a pretty fast runner. So, I think I could get away from the killer.
>> Okay. >> I think I could. I got some strong legs. >> Your car is right in the parking lot.
Sitting in the parking lot waiting for me. And I'm just going to hop right in. You said
>> Yeah, I think I can outrun. I do not want to be chased by Gordon Ramsey. >> I don't either. I don't either. I'll go
kill her. Yeah, I'm going kill her. >> Fair. I would have a lot to say him that >> I know that we're like, "Fuck that. I
think from what I've heard he's actually like so nice. >> Totally. I have heard that too.
>> But he it's just like he turns it up for the >> persona. Yeah. He is on a new show where
it's a lot more about like mentoring I think. And I'm like I appreciate that. >> Yeah.
>> I like that >> cuz that would be wild to have like your own like your thing is like you are just
a yelling [ __ ] >> Once you make somebody an idiot sandwich, you can't go back for
legendary. >> But I love it. So >> it is. It's true. >> All right. Would you rather solve the
case but never know the killer's motive or know the motive but never catch them?
>> Oh my god, >> it's a tough one. >> This is a really tough one. >> I know it is
>> because without knowing the motive, there's just no closure. I in my opinion,
>> as you guys say all the time, >> allegedly allegedly in my opinion. >> Um but solving a case is solving a case.
So I think solving the case, >> you're taking them off the streets. >> Yeah. Yeah. Yeah. I would reluctantly
say that. >> I know. Yeah. That's a tricky one >> cuz I want a motive. Yeah. It's very
scream. >> We've covered some cases that there was like no reason spookiest ones.
>> Yeah. And they just won't say it. Like even this one that we just read in postmortem. Yeah. You don't really get a
motive. >> You don't know why really. It's like >> it's always scarier for sure. Crazy.
>> All right. Back to celebrity chefs. Uh beat Bobby Fle or crack the case with Kay.
>> We were so excited when we said that. We were very excited about that yesterday.
We actually screamed it at each other. We did. >> Oh my gosh. >> It was like a brain muscle. I wish we
had video of that. >> I know. >> Um Oh my god. You I I think I could kick Bobby Fle's butt.
>> Really? >> I think you could, Bobby Fle. Totally. >> Let's do it. >> Bobby Fle, did you hear that? You're
obviously listening. Did you hear that? >> You better be. >> It's going down, Bobby.
>> Wait, I really want to get you on beat. Bobby Fle now. Let's start on Bobby. >> What would you make? Cuz I think you get
to choose how it works. Do I choose? >> I think you I think you get to choose >> cuz he I think he's like I can pick
anything. Bobby Fly, you got to bring him down a pig. >> Yeah. Oh my god. Oh my god.
>> You can think about it. You have time everything. Something in the Mexican realm. I feel like those are my flavors.
Those are my strong. >> Everyone listening, make sure he gets a beat Bobby flag. Like
>> I actually think they've reached out to me before. >> You're like, I've actually had the
opportunity to be so >> Keep doing it. Don't worry. Do it anyway. This is fun. >> Why not? Cuz I think I think you could
do it. >> Yeah, >> it will be behind you. >> I would throw it down. >> [ __ ] yeah. You would beat Bobby.
>> Bobby's an old man now, isn't it? >> Oh, he's Bobby. He's coming for you. >> Bobby, now let's go.
>> Bobby text you tomorrow >> to get to get Bobby Fle right there. You're old. >> Oh my god.
>> Uh I would crack the case with Kay >> cuz I don't think I could beat Bobby. Not with those chicken thighs.
>> Not with those chicken thighs. You're right. Damn. I don't think I could be Bobby Fle, but I would love to
experience that. Yeah. >> Like at least attempting. Yeah. You got to try. >> Yeah.
>> I think you would have a good a good chance. Crack at it. >> What would your guys' go to be?
>> I would probably make my Well, I probably wouldn't have time, but in in an ideal world, I would make my short
ribs. >> I make really good short ribs. >> I would make my chicken picata. >> Oh, your chicken is out of this world.
>> Thanks. >> Yeah. No, your mac and cheese. >> Oh, my mac and cheese. My special mac
and cheese. >> I do believe Bobby Fle probably makes a really good mac and cheese.
>> Absolutely. He probably like a barbecue guy. >> Eat three cheeses. >> That's true.
>> All right, we'll just then we'll fist fight and I'll win. >> And then I'll win. There you go.
Perfect. >> All right. Ginger against ginger. >> It's going down. >> All right. Would you rather be
responsible for one perfect dish every single night >> or solve one perfect case every year?
I think solve the perfect case once a year, but only because I get really bored in the kitchen. So, if I'm making
the same dish, even if it's perfect, >> if I'm making that dish over and over, I'm bored. I'm bored. I'm easily bored.
>> I can understand that. >> Be stimulated in the kitchen. >> Yeah. Give me new things.
>> I agree with you. I like that one, too. I definitely want to solve the perfect
case every year. >> That'd be Let's go. Whatever. >> Let's do it. Let's solve the case right
now. >> Let's Let's go. Bye, guys. Yeah. >> I'm wondering where Nancy Guthrie is.
We'll solve it. I know. We have to go back to Arizona, though. Sorry. >> Come on. Come on down.
>> We do. We're coming. >> It's going to be like 95 degrees there next week, so maybe don't come.
>> Uh, we'll talk to you. You know what? >> We'll zoom. >> Yeah, let's plan more.
>> Okay, last question for would you rather. Would you rather have Scarpetta examine your kitchen like it's a crime
scene or have a restaurant critic analyze your cooking like it's forensic evidence?
>> Okay. I don't think I would let Scarphead in my kitchen because unfortunately it it is a little
unorganized right now. >> Okay. >> Like I I will be honest sometimes I let it go sometimes and she would not be
impressed. >> She'd be like Riley. >> Yeah. >> That micro whatever Ryan's micro.
>> She's like is there foot cheese on there? Like I can tell my foot cheese. >> She's like DNA is on that. I can tell.
>> She's like that [ __ ] would glitter. >> Um yeah. >> That [ __ ] would glisten. Mhm. So, I'm
going restaurant critic analyze my cooking. >> Yeah. >> I would not have Scarpetta examine my
kitchen. I don't know. It's my kitchen is messy. >> I would have her examine my kitchen and
I just be like, "How do I improve?" It is what it is, girl. >> Like, I don't know. But a food critic
would stress me out. >> Yeah, that's fair. >> Yeah, cuz again, I have a little food
critic that I created. So, >> that's true. I don't need to invite another one. You actually
>> I created three food critics that constantly tell me about my cooking. So yeah,
>> my my youngest favorite thing to say is when I put something in front of her,
she goes, "That looks disgusting." >> And sometimes she go, "I bet it tastes good, though." And I'm like, "Damn,
>> my heart like just broke. >> That looks disgusting, but I bet it tastes good." And then she'll eat it and
she'll be like, "It does taste good. It looks disgusting." >> What does she find that what makes it
look disgusting? any kind of like sauce that we would think can be like, "Oh my god, this looks the best." I love sauce.
I need like eight sauces on every meal. >> And especially like any kind of stew.
She's like, "This is heinous." >> She's like, "Why would you put this in front of this dog food?" Like one time
like a cottage pie. That's >> like one time she ate my mac and cheese and she literally went
>> I was like, "I'm going to go out of the back. I'll be I'll be out back if you
need me. >> Get out of here." physically gag. >> I have every like layer. >> I just remember you were like, "Oh my
god, like don't do that." >> That is so I'm going to ruin ruthless. >> She's hilarious.
>> Like ruthless, brutal. Then my oldest is like like very sweet. She's the one that's like I loved the flavor. It was
gorgeous, but like it wasn't a compliment. She says it nice. And then my middle is like I'll [ __ ] eat
anything. Great. >> Whatever. That's so fascinating to like juggle such big different personalities.
Like >> it's always an adventure when I put a plate in front of all of them. >> Yeah.
>> It's never It's never a full win across the board. >> Never. I never get three out of three.
>> No. >> Oh my. >> You can't be making like three separate meals for all of them.
>> Oh yeah. You have to have like you have like backup plans where it gets like less and less like a whole meal as you
go back cuz it's like it ends up at like a peanut butter sandwich. >> If they don't like what I made at my
house, I go, "You want a peanut butter sandwich?" See, I know I know all their backups that I know will work. So, if
that first one doesn't work, we're like, "Okay, second in line is this. If that doesn't you don't want that, then we're
going to third in line." >> Mom is hard. >> It is. It's a lot. >> Hats off to you. Chef's hat off to you.
>> Thank you. >> My favorite, too, is when they'll love a meal the day before >> and then like 2 days later you'll make
it again cuz I'm like, "That worked." Like, they loved that. And they'll be like, "What is this?"
>> They're like, "The thing I made 2 days ago, 48 hours ago." And they're like, "No." I feel like I never said that like
what do you >> like gas like gas. >> It's true. >> So true. >> Wow. >> Yeah, kids are crazy, man.
>> All right, time for our bonus game. >> Bonus game. >> Morbid food crimes. >> I don't know. My defense theme song.
>> So, what do you think? Somebody cuts their steak with the side of a fork instead of a knife. Minor offense or ban
them from the kitchen forever? Okay, I'm giving them a questionable side eye. Okay, because I appreciate the ingenuity
of, you know, figuring it out, but I'm I'm like, what the hell? >> I'm like, are you well?
>> Are you well? >> Wait, what is your feeling if somebody orders their steak like extra extra well
done? >> Okay, so one thing about me is I want people to have the food experience that
they want. >> I love that. And if somebody like my mom likes her steak well done and I'm like
we're at a restaurant paying you if it's some Michelin star beautiful corout thing where like the chef is putting a
ton of intention into all the details and everything obviously it's not okay. >> Mhm.
>> But if you go to like a steakhouse and want a [ __ ] baked potato with a well
done steak, that is your prerogative and you should not be judged. >> I love that. Alina feels so serious.
>> I really do. I feel I feel that so deeply. Like people are allowed to eat food how they want it. Yeah.
>> Hell yeah. >> Let's go steak. Hell yeah. >> I'm side eyeing you, but >> Chef Riley is not.
Yeah, >> I love that. >> Oh, all right. The next one is, "Someone insists their air fryer can cook
anything." >> Kitchen innovation or cult behavior? >> The chef in me says, "Choke on a chicken
bone." >> I feel caught. But but I will say like there is an energy conscious person in
me who also hates cooking for myself. >> So I can appreciate >> the quick little air fryer.
>> The quick little air fryer moment. >> Sometimes you just have to roast a vegetable in the air fryer. So it
doesn't take like 35 minutes in the oven. >> Yep. >> And also they're very energy conscious.
>> Yeah. >> Which is nice. >> Mean I make my hard-boiled eggs in the air fryer. >> That is so insane.
>> No, it takes so much less time. >> I'm telling you. I found it out on TikTok. So, this is your fault.
>> This is your fault. You want to take I'm like a hardboiled egg creator. >> You take
your own Tik Tok. That's it. >> Tik Tok. My bad, guys. Tik Tok. >> Sorry about the eggs.
>> Sorry about Tik Tok. >> It works. >> Just because it it can work doesn't mean
it's that you have to do it that way. >> Just 100% of the time. And I can't do it
the other way. >> Okay. >> I will say I like hard-boiled eggs better the oldfashioned way. They taste
exactly the same. >> I just don't believe that they do. I feel like the air fryer ones are like
rubbery. >> That's That's exactly how I feel. I completely disagree, but I like mine.
>> Whip out the air fryer competition. >> We're getting Bobby Play. We're like, "This is what we'd like to make. Air
fryer eggs." >> He's like, "You can't come on the show." >> No, I like mine like not I like mine
like a medium. >> Okay. Jammy. >> I love a jammy egg, so it's perfect. >> Okay, >> there you go. I'll die on the You do
you. >> You're like, I believe that people deserve they like their food the way they do.
>> Accept your ass rubber ass eggs. >> You said stop doing that. I draw a line. >> I love it.
>> Okay. Um, somebody I might feel seen again or cut again. Somebody reheats fish in the office microwave. Immediate
jail time. >> Are Are you joking? >> Okay. You're walking the plank. You're covered in salmon skin and you're
jumping into water full of sharks. thing. I agree. No, no, no. I agree with you. I have never Elena loves to say
like, "You're that person in the office that reheats fish." I have never reheated fish in this office, but I
bring in smelly food. She brings smelly food and she heats it up. And we're always like,
>> my smelly food that I heat up is like broccoli. >> Okay. >> And other >> or like Brussels sprouts and onions. I
eat really good. Okay. >> Like to be microwaved. >> Yeah. I can't eat it cold. >> I don't know. I'm very self-conscious of
that stuff. Like on an airplane, if somebody like whips out beef jerky or something, I'm like,
>> "Oh, yeah. >> You don't care about anyone but yourself." >> No, I Yeah. Felony.
>> On an airplane, everything feels illegal. >> I know. Yeah. Lawless. >> It's true. It's true. It's lawless.
>> So, immediate jail time. >> Immediate jail time. No, you're walking the plank. I'm pushing you off the
plank. >> True. >> I've never repeated an office and I will like you always say that, but I don't.
>> I do. I microwave myself. Feels like that was the next step in your evolution.
>> I wouldn't reheat fish in general. That's just like that's >> I've been big into my meal prepping
lately and I have like salmon that I just like cook and then I microwave it. It's not It's not my finest moment, but
I was going to say not good. >> I've never microwaved salmon. >> How long do you feel like salmon lasts?
I'm always really paranoid about salmon. >> People's food paranoia is fascinating to
me because my the thing I always tell people is like you will know when your food is bad.
>> Okay. like the it'll smell. It'll be slimy. It'll look different. Like >> I'm super paranoid.
>> All of those things. And also food lasts like way longer than people. >> You sound exactly like my grandpa right
now. >> It's true. >> It's all these food prots. I know you guys are like grab the milk
from the backies, aren't you? >> Yeah. >> Yeah. >> I remember remember that about you. So
like those labels of like the sell by date and stuff are not like for us. That's for their protection to be like
>> What about the Best Buy? Cuz isn't there a difference between Best Buy and sell
by? >> Maybe, but it's still it's like >> it's mostly for them. >> It's mostly for them for their
protection is my like conspiracy theory. >> I know. You told me recently eggs last
so much longer. >> Yeah, they last way longer than the carton says. That I'm fine with.
>> And eggs don't need to be refrigerated. I just found out. >> Well, cuz when you think about it, when
they >> They do in the States. >> Oh, Debbie says they do need to be refrigerated.
>> Eggs do need to be refrigerated in the States. There's >> is it farm fresh eggs?
>> Farm fresh eggs that have not been washed or anything. should sit out >> because they have a protective like
membrane on the outside. >> They've been processed. >> Yeah. They get like big batch farm eggs
that you're getting are washed, which is good for health and safety things practices, but that's why we keep ours
out or in the fridge. >> I'm glad that I didn't buy that rooster where you could put all your eggs in it
on Tik Tok the other I was going to buy. I was like, why was I about to buy that?
>> Yeah. And I was like, I'm not really sure. >> I have a problem when it comes to Tik
Tok shop. >> It's weird, too, because we grew up in a house. My dad was in the submarine
service. So, he was like in a submarine for months. >> I think that's why we are the way we
are. >> And he but he was always like like there would be like a chunk of mold on a piece
of cheese and you like cut it off and he was like we couldn't go anywhere in the
sub. We're not under this right now. >> You're like I could go to cheese. Like what the [ __ ]
>> I mean me personally I push stuff. Like I would be totally fine doing that. If
I'm cooking for other people I'm not doing that. But like when like food stuff for me, I'm like Ryan and I butt
heads about this cuz he >> he's gotten more lenient. But like he used to be like, "Oh, the this was sell
by today. It's going in the garbage." I'm like, "No." >> Don't waste it. Yeah, >> it's true.
>> This is an interesting debate. >> It is. I feel like people feel so differently about these things.
>> It's true. They really do. >> But we all feel the same. Don't reheat fish in the office.
>> Yeah. Don't do that. Or broccoli. >> Um and one that I think will could start
like battles across space and time. Yep. >> Pineapple on pizza. >> You can have the keys to the city.
>> Yes. >> Not because I love the combo for me, but again, >> I love >> Do you innovation?
>> Yeah, >> you do it. >> I was literally born in Hawaii. I was meant for that. >> Yeah,
>> that's I don't like I've had it before. I think it was Debbie who actually had
me try it first and I was like, "This isn't bad." >> But I was like, I don't think I'd order
this. >> I think depending on what you pair it with. So you got like the sweet, tangy,
tart. So like it goes well with like pepperoni or like a sausage or something that's like fatty and likes that.
>> Or if you put a little hot sauce on the top of it. >> I love hot sauce. >> Oh, jalapeno. So sliced holly,
pineapple, and like sausage. So good. >> See, >> I'm not going to order that. But also
like proud of proud of people who will do that in public. >> Thank you so much. >> Do what you want. What about pickles on
pizza? >> No, thank you. >> I thought we were so compatible. I'm not I there something I hate about myself is
I'm not a huge pickle girly >> really. I love a pickle pickles. >> I like certain ones, but I'm not like
>> across the board pickles. The only kind of pickles I don't like are the bread
and butter kind. >> See, I think those are the ones I do like. Wait. >> Uh-oh. >> Oh no.
>> There's the door. >> Get out. >> I like all pickles. I think I don't reach for the bread and butter ones, but
I've had them on like a sandwich before and they I like a dill and a Sammy. >> Yeah.
>> All right. Final question. This one I think you're you might explode. Using a
chef's knife to cut open a package. What is the appropriate fail sentence? >> The eternity in the metal forge making
knives for people is your payment. >> Damn. >> That is diabolical. >> It is really especially if you like
spend money on good knives. Like what are you doing? >> What is your preferred knife?
>> Um I mean it changes based on what I'm doing. And then also like if it's just
for home or what I'm recommending to people, >> what do you recommend? >> I like a good like for home cooks like a
good German steel knife. >> Yeah, cuz those like hold their edge a little bit better than like a Japanese
steel which is a little thinner. >> Okay, interesting. >> That's good to know. >> I don't know. I forget what kind of
knives I have. >> I have a ton, but I like rotate them through for whatever project I need.
>> That makes sense. >> I like that. >> This was so much fun. >> This was such a hoot. I love you guys so
much. >> Oh my gosh, this is so fun. All right. Come back on. >> Oh my god. Well, literally whenever.
Like truly, >> we're having you back. I think we decided what we were covering in the
middle of that, but I forget already. >> At some point, we were like, "Oh, you'll
be back for that." >> Oh, yeah. >> Oh, [ __ ] >> What? What is it? >> Last meals.
>> Last meals. >> Last meals. >> Last thing about last meal. >> Oh, we have to. >> We could do a deep dive on like death
row people and what they ate. >> Cuz there's some crazy last meals. John Gayy's craziest.
>> Some of them are nuts. >> Yeah, they're wild. >> Yeah. Okay, before we go, we do have to
thank our sponsor, Ashley. We absolutely are obsessed with Ashley. Actually, our
next uh book club that we're going to be filming, we will have our furniture delivered. I'm so excited for that. And
this was the most fun ever. >> It was. So, all right. So, everybody, before we let you go, go order a little
bit extra's debut cookbook. >> She's a be. >> She's a be. There's so many good recipes
in here. >> Literally for everyone. For everybody. There's cooking tips, there's kitchen
tips, so much good stuff. >> And we'll put the link in the show notes for where you can order it.
>> Yes. >> So, we hope you buy this. And where can people follow you >> if they want to follow you Mihan on all
platforms? >> It's so easy. >> Go follow his face. Follow this face. >> Follow that face. I just got micro
needled. I did. Follow it. Yeah, you got to follow. Now's the time. Follow on the ground floor.
>> It's fresh. >> All right. So, we hope you keep listening and we hope you keep it weird,
>> but not so weird that you don't go order a little bit extra and follow this face.
>> Yes. Yay. >> Bye >> bye, guys. Thank you again to Ashley for sponsoring today's

We are THRILLED to invite to you join our Morbid Book Club in this bonus episode that is #sponsored by our friends at @ashleyofficial. This quarter, we are serving up forensic chills with a side of culinary chaos as we dive into Postmortemby Patricia Cornwell! And the best part? We’re joined our new best friend Chef Reilly Meehan who helps us break it all down! #Morbidbookclub #ashleypartner

We’re unpacking the very first Dr. Kay Scarpetta novel that basically launched a thousand forensic obsessions, chatting about ALL of the gritty details, and some of the wild theories we came up with while reading! (I’m looking at you Lucy!) Chef Reilly brings a totally unique perspective (and some top-tier vibes), as we somehow manage to connect the worlds of food, storytelling, and forensic science. Expect hot takes, a little dark humor, and some truly unhinged tangents, because you know we can’t stay on track for too long.

So keep it weird… and keep turning those pages!

Mentioned in this Episode

Visit your local Ashley store or head to Ashley.com to find your style! We are SO excited to share Ash's Podlab on the next MORBID Book Club Episode coming in the summer! The pieces from Ashley are GORGEOUS!

Grab your copy of A Little Bit Extra by Chef Reilly Meehan

Want more of Patricia Cornwell's body of work? Check out her other books, and preorder her upcoming memoir!

Cowritten by Alaina Urquhart, Ash Kelley & Dave White (Since 10/2022) Produced & Edited by Mikie Sirois (Since 2023) Research by Dave White (Since 10/2022), Alaina Urquhart & Ash Kelley Listener Correspondence & Collaboration by Debra Lally Listener Tale Video Edited by Aidan McElman (Since 6/2025) Listener Tale Theme Music licensed from https://www.purple-planet.com Main Theme: Matti Paalanen — Trick or Treat — Provided by Jamendo Ad Music: Title: Artist: BlueJay Studio — Spooky Waltz — Provided by Jamendo

Brief Summary

Chef Riley Mian discusses his cookbook while hosts Ash and Elena analyze Patricia Cornwell's "Postmortem" and its characters.

Key points

Nicole Kidman's Timeless Beauty. The hosts marvel at Nicole Kidman's ageless appearance and discuss her recent interview.
Cooking Inspired by Postmortem. The hosts brainstorm a meal inspired by the book 'Postmortem', featuring pancakes and maple syrup.
Culinary Crimes. A clever question about cooking reveals personal ingredient signatures.
Women Empowering Women. The discussion highlights the theme of women supporting each other in the narrative.
Suspenseful Reading Experience. One listener shares how the book made her lock all her windows out of fear.
Bill's Dark Past. The troubling revelation about Bill's actions and the lack of justice.

Episode highlights

Episode quotes

Life is worth living.

Restoring faith in humanity through food

6:05WatchMar 31, 2026

Tension

40/ 100Low tension

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