It's not.

That's not safe.

Well, I guess-- no you--

OK.

Olive oil, tangerine zest, lemon zest,

brown-- oh something citrusy.

OK.

It going to be sweet too.

I like that.

That's a lot of good seasonings up in there.

OK.

Mix that up.

Oh, you going to put this on the chicken.

OK.

I don't hate it.

Probably should put some more seasoning on the chicken

first before you put this little marinade thing on there.

But it may still be good.

OK.

Well, he put salt and pepper.

That's OK.

Here we go.

Tangerines all around the pot.

Lemon, garlic, just one garlic.

That's a big ole clove of garlic.

Rosemary, white wine, OK.

La Croix can.

Why they open it-- ah!

In the skillet?

On the aluminum foil?

You can't do that.

The toxins in the can going to get all up on that chicken.

There is dye on that can.

Oh!

That's toxic.

That going to kill you.

Am I crazy?

Am I crazy?

That not going to kill them?

No.

It is.

That's going to kill them.

It would have to kill them.

Cause it-- they printed on the can.

So there's dye on the can on the meat!

Inside the meat.

And they put it in heat.

In heat!

The aluminum foil-- now, I didn't--

I don't know about my chemistry days.

But something tells me about the periodic table.

That's not safe.

It's not.

That's not safe.

All right.

That one that got me all bamboozled.

So let me watch another one.

Here we go.

OK.

What's happening with this one?

OK.

Now, I don't know why they need to put

this mayonnaise on this plate.

What you need to batter this plate for?

It ain't going to stick.

You ain't going to put it in the microwave, are you?

I don't even know if that plate is microwaveable.

OK.

Now, you got this egg.

You going to cut up the egg.

I did not know that deviled eggs and boiled

eggs was two different things.

But I don't like them little green yolks.

I don't eat that.

I don't do that.

OK.

Now, you have the white egg with the mayonnaise.

Great.

And you going to put that on there too.

That's a lot of mayonnaise.

My digestive system can't handle all that.

Oh!

OK.

Spread it out.

More crackers.

OK.

See, I got too much OCD.

I'm too worried about the holes not going

in the same direction.

Oh, fish!

That going to stink.

I hate the smell of canned fish.

This reminds me of my grandma.

She used to eat stuff like this.

She used to take like sardines and put them on crackers.

I was like, girl, you got to take that away from me.

It stink!

Oh, lord.

Look at it all brown and [BLEEP]..

Look like bad breath.

[LAUGHING]

OK.

OK.

You put the lettuce in there too.

Oh, my god.

They killing me today.

OK.

More crackers, more mayonnaise.

You used the whole damn jar.

You might as well--

I don't know.

Why do they keep showing us how to spread mayonnaise

on these crackers like we don't know how to do that.

I'm not incompetent.

I know how to spread mayonnaise.

Over here making this cracker parfait.

Nasty.

OK.

Ewe.

You're going to put it on the side

like it's a little cake or something.

Oh, my god.

This going to get your cholesterol high.

This too much.

This too much.

Graded cheese.

That's a lot cheese.

This like some kind of vegan appetizer.

Oh, wait.

No.

They put fish in there.

That's pecata-- Pescatarian, right!

I said pecatarian.

Jesus be a [INAUDIBLE].

OK.

Now, you put the tomato.

You going to serve that to somebody?

I wish somebody would.

I would never go back to their house again.

That's just nasty.

I can smell it all the way from over here.

Trifling.