Lauren Goode: I don't remember that.
Zoe Schiffer: I think she did.
Michael Calorie: I don't know why everyone is looking at me.
Lauren Goode: Yes. Mike, what is your suggestion?
Michael Calorie: Mine actually had a strange connection to the unboxing we just had, because I wanted to introduce the spices. So everyone has something they like to put in their food. I have a friend who always puts Jordanian za'atar in everything. I have a friend who loves the extremely expensive Meyer lemon olive oil, which costs $25 a bottle and drizzles over their breakfast every day. Maybe there's a crispy chili that someone is…
Zoe Schiffer: Oh my God. I was just about to speak.
Michael Calorie: That's right, because deep-fried chili peppers can cost $20.
Zoe Schiffer: It's expensive.
Michael Calorie: It's expensive. So just give them a year's supply. You know they will use it. And it's completely thoughtful. It shows that you care, that you have enough insight into their lives to understand them well and know how to make them happy. Yes, that's…
Zoe Schiffer: That's a good thing.
Michael Calorie: If you can't decide, I don't know what size they are. I don't know if they have read this book. I don't know if they will actually use this, buy them something that you know they love and that you know they will use.
Zoe Schiffer: That's a good thing. That's a good thing, because it's hard to get yourself. I constantly encounter this problem because my brother and mother are both chefs. So they'll come home, they'll give me really expensive things, like Momofuku Chili Crisp, and then I'll be like, “Wow, I'm completely addicted to that. I need it on all my food.” meal.” And then I went to buy it, and I thought, “$18 for this little thing…” No, I can't.
Lauren Goode: It's actually my favorite topping. Momofuku chili crispy.
Zoe Schiffer: You can put it on everything.
Michael Calorie: Have you tried Fly By Jing yet?
Lauren Goode: ARE NOT.
Zoe Schiffer: Oh, also really good. It's Sichuan chili.
Michael Calorie: Great.
Zoe Schiffer: Really delicious.
Lauren Goode: This is amazing. God, I feel like I literally introduced Snake Oil and everyone was like, “Oh, Mike. Yeah. Thank you.” Now I'm hungry.
Michael Calorie: Okay, that's our show today. We will be back in the new year. Thanks for listening Uncanny Valley. If you liked what you heard today, be sure to follow our show and rate it on your podcast app of choice. If you want to contact us with any questions, comments or suggestions, you can write to us at uncannyvalley@wired.com. Today's show is produced by Kyana Moghadam. Amar Lal at Macrosound mixed this episode. Jordan Bell is our executive producer. Condé Nast's global audio director is Chris Bannon.