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142: Next Level Burger - 2 Star Review
Episode 14221st February 2024 • Review That Review with Chelsey & Trey • The Review Queens
00:00:00 00:34:47

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The Queens rate and review a 2 Star Yelp Review for plant based burger joint, Next Level Burger and jump around in the PlayPlace ball pit of fast food in America. Trey's digits are cut, Chelsey's chopstick skills improve and the Queens clip their chips tight.

(01:43) Lodge a Complaint!

(05:25) 2 Star Review

(21:11) Exclusive Offer

(24:37) There's A Reply!

(25:52) My Royal Highness

(28:58) On This Week's After Show Pod

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Review That Review is an independent podcast.  Executive Produced by Trey Gerrald and Chelsey Donn with editing and sound design by Trey Gerrald.  Cover art designed by LogoVora, voiceover talents by Eva Kaminsky, and our theme song was written by Joe Kinosian and sung by Natalie Weiss.

Transcripts

CHELSEY DONN:

Okay, I want you to call in 1 850 REVIEW ZERO if you know the circle game.

TREY GERRALD:

This is not going on the show.

TREY GERRALD:

I'll put this at the very end, maybe, but this is not how we're three and a half minutes into the episode.

TREY GERRALD:

Chelsey can't breathe.

TREY GERRALD:

This is

VOICEOVER:

Everybody's got an opinion, Every Californian and Virginian, It's so hard to tell who to trust and who to ignore, Someone's gotta settle the score., Trey and Chelsey will help you choose, Whose views win which ones lose, Online haters are coming for you, Baby, it's time to Review That Review!

CHELSEY DONN:

Wow.

CHELSEY DONN:

Hello.

TREY GERRALD:

Well, hello there, and welcome to Review That Review.

TREY GERRALD:

We are the podcast that is dedicated to reviewing!

CHELSEY DONN:

Who's

TREY GERRALD:

That's a very circular Chelsey Donn.

CHELSEY DONN:

we're captive on a carousel of life here.

CHELSEY DONN:

And that's Trey Gerald.

TREY GERRALD:

Stay tuned to the very, very end of the episode.

TREY GERRALD:

You'll figure out what The fuck just happened?

TREY GERRALD:

Uh, but in the meantime, when Chelsey and Trey come together, you know it.

TREY GERRALD:

We are your, I know,

CHELSEY DONN:

It's how many it's whatever episodes in, but we still, oh, you can't.

CHELSEY DONN:

We can't always stick the landing.

CHELSEY DONN:

It's fine.

CHELSEY DONN:

All right, but first, Trey, besides wanting to kill me, is there anything else that you, uh, would like to get off your chest?

CHELSEY DONN:

Would you like to?

CHELSEY DONN:

Oh

TREY GERRALD:

I would.

TREY GERRALD:

And I'm sure that I've discussed before, or maybe you did, paper cuts, but today I want to talk about just cuts on your Middle fucking finger.

TREY GERRALD:

Now, okay.

TREY GERRALD:

I want to tell you all that I once and Chelsey told the whole Not of a judgey.

TREY GERRALD:

What is the slicer thing?

TREY GERRALD:

The mandolin.

TREY GERRALD:

You told the

CHELSEY DONN:

my god, yeah.

TREY GERRALD:

right?

TREY GERRALD:

Well, I had I recently was I was vegetable peeling a lemon and it just kept going and I like sliced, but it sliced like the corner of my thumbnail too, like my thumbnail came off, but that was a while ago now that has gone back, like just yesterday I was digging into the dink, the dink?

TREY GERRALD:

I was

CHELSEY DONN:

taking in the dink.

TREY GERRALD:

and the very tip of my like middle finger and my dominant right hand, just something sliced it, it's in such a weird spot that I have to wrap two band aids around it because, Notes Cause it's at the top of the finger.

TREY GERRALD:

So like you

CHELSEY DONN:

We gotta cushion

TREY GERRALD:

it's so weird, but, but also the fact that it's the middle finger, like even when I'm sitting here to write and take notes,

CHELSEY DONN:

gets in the way.

TREY GERRALD:

I can't like slide my finger on the paper.

TREY GERRALD:

It's like when I was trying to bathe in the shower, it's like, I tried to take, I started with the bandaid off.

TREY GERRALD:

But then it kept bleeding, so then I had to like put a bandaid on and then like, I'm holding the soap with the weird F.

TREY GERRALD:

It's just like, I understand, I'm fortunate that I have a middle finger.

TREY GERRALD:

It would be worse if I didn't, but I'm experiencing what it's like to be, you know, held back from a cut on the middle finger.

TREY GERRALD:

It's just, you know, it's just so unfortunate and it, it is that perspective of like, wow, I've never appreciated not having a cut on my middle finger.

TREY GERRALD:

So now I will.

TREY GERRALD:

That's my

CHELSEY DONN:

You definitely now will appreciate it when you have it, I hear you.

CHELSEY DONN:

But I, I had a finger injury like that once and I could never use chopsticks.

CHELSEY DONN:

I can never

TREY GERRALD:

yeah, that would be terrible.

CHELSEY DONN:

a thing that I struggle with in real life.

CHELSEY DONN:

Like I just like, I'm very bad at it.

CHELSEY DONN:

And for whatever reason, I,

TREY GERRALD:

the ones with the band aid or the rubber

CHELSEY DONN:

yeah, it's really embarrassing or I asked for a fork or whatever.

CHELSEY DONN:

But for whatever reason, one time I got a finger injury.

CHELSEY DONN:

One time I got a finger injury and all of a sudden I was amazing at using chopsticks.

TREY GERRALD:

Really?

CHELSEY DONN:

It was something about like, I wasn't able to move like a certain finger.

CHELSEY DONN:

So that finger like had to stay in place.

CHELSEY DONN:

And that must've been like the anchor finger for a chopstick usage.

TREY GERRALD:

Heard that

CHELSEY DONN:

So sometimes a finger injury could really come in handy, but that's rare.

TREY GERRALD:

Well, thank you for that perspective shift, because that's true.

TREY GERRALD:

Maybe I should go try a chopstick.

CHELSEY DONN:

Maybe there's like a special skill you can learn now that like you can't use that finger.

CHELSEY DONN:

You can be like, wow.

TREY GERRALD:

While I was trying to eat Pirate's booty, and I was like, I can't stick this hand into this bag, I have to do it with my left hand.

TREY GERRALD:

Maybe I'll become ambidextrous.

CHELSEY DONN:

yeah, or you gotta get those uh, those

TREY GERRALD:

I'm not doing that.

TREY GERRALD:

And with that, why don't we, um, jump into an online review, Chelsey?

TREY GERRALD:

How do you feel about that?

VOICEOVER:

Review That Review,

CHELSEY DONN:

As you know, we are your trusty Review Queens.

CHELSEY DONN:

We bring in internet reviews that we feel need to be inspected.

TREY GERRALD:

Why did I write that so weird?

CHELSEY DONN:

I don't know.

TREY GERRALD:

I was trying to save space in the

CHELSEY DONN:

Do you want me to read it the regular way?

CHELSEY DONN:

As you know, we are your trusty review queens.

CHELSEY DONN:

We bring in reviews from the internet that we feel need to be inspected.

TREY GERRALD:

We read you the review, break it down, and rate the impact of the review on a scale from zero to five crowns.

TREY GERRALD:

This regal process we call, I was really trying to get, save some space here.

CHELSEY DONN:

I mean, my goodness.

TREY GERRALD:

This is a very regal process that we call.

VOICEOVER:

Assess That Kvetch,

TREY GERRALD:

in this delirious state you're in, it's your week, so what have you brought in to have us review?

CHELSEY DONN:

Okay.

CHELSEY DONN:

So I don't know if we've talked about this.

CHELSEY DONN:

I think we have Trey.

CHELSEY DONN:

There's a restaurant in California called Veggie Grill.

CHELSEY DONN:

Know about it?

TREY GERRALD:

Of course.

CHELSEY DONN:

Okay, I love Veggie Grill.

CHELSEY DONN:

It's like a vegan restaurant, but it's kind of like vegan comfort food.

CHELSEY DONN:

It's not a health restaurant, but it's still vegan, and you can get burgers, mac and cheese, and like these like chicken sandwiches, and they're really good.

CHELSEY DONN:

And they go there, you know, semi regularly, and I got an email recently from like the CEO that they had been purchased by this company called Next Level Burger, who is apparently like the first plant based Company or whatever.

CHELSEY DONN:

It's like this big company and they're all about organic and non GMO and all the good things that we want in our restaurants.

CHELSEY DONN:

But I was just like, do I know these next level burger people?

CHELSEY DONN:

Like, I don't know if I trust you.

CHELSEY DONN:

Like I trusted Veggie Grill.

CHELSEY DONN:

I had a relationship with Veggie Grill.

CHELSEY DONN:

I don't know you, you know, next level burger.

CHELSEY DONN:

So I thought I got to go to the internet and see what people are saying about next level burger.

CHELSEY DONN:

So that's what I did.

CHELSEY DONN:

So I found a Yelp page for next level burger.

CHELSEY DONN:

With an overall of 3.

CHELSEY DONN:

9, which is not where I would want it to be.

CHELSEY DONN:

This particular location is Concord, California,

TREY GERRALD:

Mm hmm.

TREY GERRALD:

Mm

CHELSEY DONN:

this is what they have to say about themselves.

CHELSEY DONN:

Our burgers, fries, and shakes are 100 percent plant based, burger joint goodness, good for the environment, good for you, served up with love, in warm, friendly, and sustainably built stores that say everything about the NLB commitment to doing what's right for the people and the planet.

CHELSEY DONN:

Come see us in Concord!

TREY GERRALD:

hmm hmm Oh My god

CHELSEY DONN:

Chicken burger was pretty good, and to be honest, I couldn't tell the difference between that and a real one.

CHELSEY DONN:

It probably had more sodium than a saltwater fish tank from the Dead Sea at low tide.

CHELSEY DONN:

Like where the flavors are going with fake meat, But to be honest, if I'm gonna be dipping into my retirement to pay for a meal, I'm gonna just go to the real thing, get a monthly EKG and just drink more kale smoothies, And I'd still probably save money.

TREY GERRALD:

Okay.

CHELSEY DONN:

Charlie G.

TREY GERRALD:

Well, Charlie, Charlie has a real point of view about heart health and consuming non plant based food because they mention coronary maybe four times in this like very short review and also they mention retirement twice.

CHELSEY DONN:

Hmm,

TREY GERRALD:

How old do you think, how old do you think Charlie G is?

CHELSEY DONN:

I don't know Charlie G is like photo is not of them.

CHELSEY DONN:

So that's not giving us any details It sort of looks like it's like Saturn or something.

CHELSEY DONN:

I don't know.

TREY GERRALD:

Now, I know I come to this conversation biased because I grew up in the south and I grew up with parents that loved fast food and had no shame about that.

TREY GERRALD:

So.

TREY GERRALD:

I am someone who has had to, like, sort of assess what is the value or lack of value in processed food.

TREY GERRALD:

So, anyone that's, like, interested in the conversation, I, like, have respect for, so I respect Charlie G.

TREY GERRALD:

being on the journey.

TREY GERRALD:

And I also appreciated the random positive in the review about, like, it almost tasted like a normal one, like, I'll be at a lot more salty in taste, I assume.

TREY GERRALD:

And obviously I, in my opinion, and I think this is an American conundrum, but any food that's better for you is always so much more expensive.

TREY GERRALD:

Like anything organic, any sort of like vegetarian options.

TREY GERRALD:

Like it's just so much harder for fresh.

TREY GERRALD:

Vegetable, you know, it's going to be expensive, but that is a whole topic for me because I do frequent fast food every now and then.

TREY GERRALD:

And like, I'm an American and I've been, my appetite has been trained to eat American sizes.

TREY GERRALD:

And like a large size combo isn't enough French fries for me.

TREY GERRALD:

And that's like at Burger King.

TREY GERRALD:

So I'm imagining if I went to next level burger and I'm paying 10 for the quote unquote large, and it's like 22 French fries, I'm going to be mad about that.

CHELSEY DONN:

Interesting, I didn't know that about you, Trey.

CHELSEY DONN:

My college roommate, I think I've probably said this before, used to go to Wendy's and order the Great Biggie Fry, which I didn't even know that that was an option,

TREY GERRALD:

mm hmm.

TREY GERRALD:

Well, it's not anymore.

CHELSEY DONN:

but it was for like when we were in college,

TREY GERRALD:

until Super Size Me ruined everything.

CHELSEY DONN:

yeah, until that, anyway,

TREY GERRALD:

I have one more question

CHELSEY DONN:

it was off menu though is the point, the Great Biggie

TREY GERRALD:

Yeah, it was a secret.

TREY GERRALD:

Yeah.

TREY GERRALD:

No, I know.

TREY GERRALD:

I very much know.

TREY GERRALD:

Oh Charlie G themself mentions In N Out Burger, and this is like a California thing.

TREY GERRALD:

The first time I ever heard about In N Out Burger was Queen Latifah talked about how it was the best burgers that existed.

TREY GERRALD:

And so in my travels to Los Angeles, I have made Attempts to go and Dave and I went to one and it was very bad.

TREY GERRALD:

And that was like a very monopolizing experience.

TREY GERRALD:

So I don't remember if I liked it prior to that experience, but specifically the French fries were so bland and bad.

TREY GERRALD:

So Chelsey, in your experience as like a Los Angelino.

TREY GERRALD:

What is the story of In N Out Fries?

TREY GERRALD:

Like, cause they compare, they're like, if I'm going to like be doing this, like, I might as well just save money for my kids and go to In N Out.

CHELSEY DONN:

Right, well the story of the In N Out Fry is that the In N Out Fry starts its life as a potato.

TREY GERRALD:

Hmm.

CHELSEY DONN:

it is, is they take a potato, live, in the store, at the time of ordering, they put it in like a potato cutter, they boom, they cut the fries, and then they just fry them right up, so I think that they're like supposed to be maybe a little bit healthier, a little better for you, definitely like Fresher.

CHELSEY DONN:

Also, there are rules around the fries, in my opinion, like if you're going to order fries from In N Out, you must get them well done.

CHELSEY DONN:

If you're not getting them well done, you're doing it wrong.

CHELSEY DONN:

And if you're going to,

TREY GERRALD:

is good.

CHELSEY DONN:

yeah, you could also do a cheese fries not bad or an animal style fry, right, is like a pretty good option if you're going to be like sitting somewhere and eating it.

CHELSEY DONN:

But if you're just doing a grab and go, must well done on the fries.

TREY GERRALD:

Do you think like people know that or is that something you've discovered?

CHELSEY DONN:

I feel, I'm sure I discovered it from somebody that lived in LA like their whole lives or something that did it and then I like adopted it.

CHELSEY DONN:

Otherwise, they're just like limp

TREY GERRALD:

Got it.

TREY GERRALD:

Cause in my opinion, I think the best fast food fries are.

TREY GERRALD:

No, not for me.

CHELSEY DONN:

What?

TREY GERRALD:

I think it's Five Guys.

TREY GERRALD:

I think

CHELSEY DONN:

Oh, I don't really, I haven't really eaten at Five Guys.

TREY GERRALD:

oh my god, Chelsey, it's like so bad, like it's so bad, but I'm obsessed, but equally because they dice up the potatoes there and drop them, and Five Guys has this like philosophy where they scoop the fries into the cup and then they do another scoop into the bag.

CHELSEY DONN:

that's

TREY GERRALD:

you get the bag, it's like greased out, all wet,

CHELSEY DONN:

because there's like extra fries in

TREY GERRALD:

it's always double portion of whatever you order.

TREY GERRALD:

Okay, so, alright, so, you, if you were gonna go on a splurge and go get fast food, is In N Out equal for you, like, Charlie?

TREY GERRALD:

Is that, like, what you would be comparing, like, the healthy option to, or no?

CHELSEY DONN:

I mean, I think that the only fast food that I have an emotional attachment to is McDonald's because I grew up going but like I also like Try not to because there's another part of my brain That's just like one food documentary away from being a vegetarian and so like that part of my brain every time I drive Bye.

CHELSEY DONN:

I'm like, I can't, I can't, I can't.

CHELSEY DONN:

So I feel like there is a part of me that feels like if I were to go to fast food and allow myself to do it, it might be in and out.

CHELSEY DONN:

Not because I like it so much better, but because it is supposed to be like fresher, like better, like higher quality ingredients.

CHELSEY DONN:

Like that's their whole motto.

CHELSEY DONN:

So maybe like mentally that would make me feel better.

CHELSEY DONN:

But I can't say that I like it.

CHELSEY DONN:

Love an In N Out burger the way that I feel like people that live here that have grown up with like that being their jam Love it, and I can respect that but

TREY GERRALD:

And maybe part of that is Charlie G's history

CHELSEY DONN:

yeah, it sounds like it

TREY GERRALD:

All right, so,

CHELSEY DONN:

Do you think the two stars were because it tasted like grilled chicken

TREY GERRALD:

possibly and that next sentence, which is like, I like where the fake meat tastes are going.

CHELSEY DONN:

But the saltwater thing,

TREY GERRALD:

I guess it was very salty because it's fake, right?

TREY GERRALD:

Like, I don't know about cooking, but yeah, it's interesting that it's a two star because I'm not hearing much that's redeemable.

CHELSEY DONN:

right?

CHELSEY DONN:

Like what is

TREY GERRALD:

Other than it kind of tasted like what it's imitating.

TREY GERRALD:

But also this is a weird question, but like, how important is that?

TREY GERRALD:

Because if you don't eat meat, wouldn't you actually not want it to taste like the imitation,

CHELSEY DONN:

I mean, I think it depends on like who you are.

CHELSEY DONN:

Like if you're somebody that may be like you see me That's why I like veggie girl That's why I think this is the right match for veggie girl because veggie girl is kind of for like I'm a meat eater I want to get like chicken nuggets, but instead I'm gonna go to veggie girl and get like vegetarian ones or

TREY GERRALD:

Yeah.

TREY GERRALD:

Veggie grill is banging.

TREY GERRALD:

That's like.

CHELSEY DONN:

Yeah, so like that's

TREY GERRALD:

Veggie Grill was buying

CHELSEY DONN:

right, but I guess they haven't been doing well for a while.

CHELSEY DONN:

So anyway,

TREY GERRALD:

like an NFL or something, like I was like, Major League Baseball, like, what?

CHELSEY DONN:

Yeah I

TREY GERRALD:

I don't know, to me, the value here is like, it's very pricey, which is an opinion I would have had before even looking.

TREY GERRALD:

And that maybe the portions are not as big, but I'm also thinking that might be better for our health, if this is a healthier place, maybe their proportions are going to be more non American portions, so

CHELSEY DONN:

So then if that's the question, like, is it fair to compare it to In N Out?

TREY GERRALD:

Does Next Level Burger have a drive thru, or is it like a sit in experience?

CHELSEY DONN:

As far as I can tell, it's a sit in experience.

TREY GERRALD:

See, so then I don't know, I don't know, but like, I guess if you're comparing fries and a shake and a burger You would think of like a burger place.

TREY GERRALD:

I mean, I would just I would consider five guys first, but

CHELSEY DONN:

I just think any other burger place versus In N Out, sure.

CHELSEY DONN:

But, like, even Veggie Grill versus In N Out?

CHELSEY DONN:

Like, would I do that?

CHELSEY DONN:

Like, I don't think so.

CHELSEY DONN:

I feel like they're different.

CHELSEY DONN:

Like, they're similar in that, like, maybe if I have an In N Out craving, I could curb it with a Veggie Grill.

CHELSEY DONN:

You know, but like, I wouldn't expect VeggieGirl to be In N Out, I would expect VeggieGirl to be VeggieGirl, so I don't know if I trust Charlie

TREY GERRALD:

to Charlie G's consistent question here about the cost versus retirement, what are you retiring for if you're hating your life?

CHELSEY DONN:

more In N Out, I don't know.

TREY GERRALD:

Go ahead and have the coronary attack.

TREY GERRALD:

Fuck your kids, don't have kids, eat what you want and die, otherwise you're abstaining from what you want to like retire and be miserable because you don't have money?

TREY GERRALD:

I don't know.

TREY GERRALD:

I'm

CHELSEY DONN:

I mean, I just think that this is just a joke that like got dragged on too far, right?

CHELSEY DONN:

Like the ultimate crux of the joke is like, I almost had a heart attack when I saw how expensive your prices were.

CHELSEY DONN:

I might as well get a heart attack from the In N Out for that matter, or maybe I'm gonna get a heart attack anyway from how much salt you guys are using.

TREY GERRALD:

It's just a lot of

CHELSEY DONN:

But if But if I use In N Out and I spend less money on food, then I'll have more money to give to my kids when I die, because I'll have spent less of it

TREY GERRALD:

what you want.

TREY GERRALD:

But I'm not a nutritionist, so don't listen to me, I'm just,

CHELSEY DONN:

Let It Be

TREY GERRALD:

I, okay, I'm just thinking here, like, is this gonna stop me from trying NLB?

TREY GERRALD:

No,

CHELSEY DONN:

I don't think so.

CHELSEY DONN:

I think no, but I do think that I'm, I'm still open to trying it.

CHELSEY DONN:

My only concern is the salt, but I still wouldn't like not try it.

CHELSEY DONN:

I just think that like the dead sea, like just the metaphor that we use, I'm like, well, how much, because I don't know if you've ever caught.

TREY GERRALD:

metaphor, they get the point

CHELSEY DONN:

Yeah, like I don't know if you've ever cooked with impossible meat, but impossible meat has like a f ton of salt in it.

CHELSEY DONN:

So one time I was making a fake meat sauce with impossible meat, and I added a little bit of salt and not realizing that there was so much salt in the meat, and I really did feel like like I'm gonna like puke on this salt water, like it's horrible.

CHELSEY DONN:

So that did have an impact on me.

CHELSEY DONN:

That one

TREY GERRALD:

but that's my question, when, what is the sacrifice then?

TREY GERRALD:

Like, if you're gonna eat the healthier version, then maybe they're putting other bullshit in it, you know, it's like, I, I just, I don't know, I'm not the person to talk about a healthy diet, but like,

CHELSEY DONN:

Yeah.

CHELSEY DONN:

I mean, I do think that they are purporting themselves as being like this organic non gmo, You know, like they definitely are advertising as healthy.

CHELSEY DONN:

So there's something in that discrepancy.

CHELSEY DONN:

Maybe,

TREY GERRALD:

I agree, cause I would not expect it to be high in sodium.

TREY GERRALD:

If it's healthier,

CHELSEY DONN:

Yes.

TREY GERRALD:

but I don't feel like there's much compromise at the times I've been to veggie grill.

TREY GERRALD:

So that's also like confusing me here because veggie grill seems like a really beautiful compromise, even though I know it's not truly the healthiest of

CHELSEY DONN:

right.

CHELSEY DONN:

It's still not healthy.

CHELSEY DONN:

Like I'm not going there, but for the health necessarily, but I do think

TREY GERRALD:

It's the ying and the yang.

TREY GERRALD:

Spelling grammar is fine.

CHELSEY DONN:

fine.

TREY GERRALD:

I think they're being truthful.

TREY GERRALD:

I think they're being funny to like, I don't know.

TREY GERRALD:

Do you think this is going to be typical?

TREY GERRALD:

I mean, you said it's 3.

TREY GERRALD:

5 or

CHELSEY DONN:

Yeah, I mean it is a 3.

CHELSEY DONN:

9.

CHELSEY DONN:

So maybe it is.

CHELSEY DONN:

I, I honestly thinking in gazing through the reviews, the major complaint does seem to be the prices, which like I don't really fault them for necessarily, right?

CHELSEY DONN:

Because I think that like you said I'm gonna know that I'm gonna be paying a premium in this situation.

CHELSEY DONN:

Yeah,

TREY GERRALD:

Yeah,

CHELSEY DONN:

which to me is like better than the food complaining.

CHELSEY DONN:

But anyway, should

TREY GERRALD:

correct.

TREY GERRALD:

That's right.

TREY GERRALD:

That's unique info, I

CHELSEY DONN:

Right.

CHELSEY DONN:

Yeah.

TREY GERRALD:

ish, I guess.

TREY GERRALD:

All right.

TREY GERRALD:

You wanna crown it?

CHELSEY DONN:

Yes.

CHELSEY DONN:

Let's count it.

TREY GERRALD:

So, Chelsea and I each have our own set of zero to five crown cards.

TREY GERRALD:

In an effort to be fair and not influence one another, we will simultaneously reveal our ratings.

VOICEOVER:

The Queens are tabulating, Total Score,

CHELSEY DONN:

Okay.

CHELSEY DONN:

I'm holding up two crowns.

CHELSEY DONN:

Trey is holding up three and a half crowns.

CHELSEY DONN:

Trey, you go first.

CHELSEY DONN:

Why?

CHELSEY DONN:

Three and a half crowns for Charlie G.

TREY GERRALD:

I think I was being a little nitpicky in the assessment but like ultimately it's like I appreciate that they're comparing it to fast food because I can sort of like wrap my head around that and they're sort of introducing the like what is the complex what is the word I'm looking for they're introducing the conundrum of like I want to eat healthier I want to respect my body but God is it at a premium price and it's like I'm getting a smaller portion so like what am I doing like I should I just go to In N Out like if I'm paying this much money like I could get What I actually want for cheap.

TREY GERRALD:

You know, it's like quite a conundrum that I even myself feel.

TREY GERRALD:

So I actually, I'm going to set three and a half because I think there's valuable points there.

TREY GERRALD:

I'm not sure in deducing like maybe Charlie has never attempted to eat healthier.

TREY GERRALD:

And so like, it's like the first experience.

TREY GERRALD:

So like, you're just going to feel just slightly disappointed, even though they said, You know, the taste was pretty positive, but like, you know, I just don't know that everyone will have this sodium attack experience, but I recognized their point of view as something that rings true to me, so I said three and a half because it's warning me a little bit about the price tag, and I don't know, I'm someone who wants to fucking stuff my face with fries, so now I at least know I need to get a large fry and a small fry.

TREY GERRALD:

I don't know.

TREY GERRALD:

I don't think it would deter me.

TREY GERRALD:

I would be curious to gather my own information.

TREY GERRALD:

Chelsey, why did you say two?

CHELSEY DONN:

I said two because I just don't know if it's a fair comparison.

CHELSEY DONN:

I hear you and all your points on maybe like this is the first out, you know, outside of the In N Out box that we're really going.

CHELSEY DONN:

So maybe it's a good analogy for Charlie, but I think personally, it's not really fair to the business to be judging them off In N Out.

CHELSEY DONN:

They're not In N Out.

CHELSEY DONN:

They're kind of their own thing.

CHELSEY DONN:

thing, I think,

TREY GERRALD:

That's interesting.

CHELSEY DONN:

and so that's why I only went with two crowns, but I was definitely pushed with the salt comment, like I'm gonna look at the menu and stuff and look at the sodium.

CHELSEY DONN:

I'm curious now, so that was worth something, but outside of that not much more value there for me, so two crowns.

TREY GERRALD:

Love that.

TREY GERRALD:

Well, I hope they come over here to the East Coast.

TREY GERRALD:

I want, I want to try.

CHELSEY DONN:

Yeah, right?

CHELSEY DONN:

I hope they don't ruin VeggieGrowl.

CHELSEY DONN:

But wait, there's a reply!

CHELSEY DONN:

See?

CHELSEY DONN:

Okay, so, so this isn't like a huge reply.

CHELSEY DONN:

We don't necessarily have to crown this, but I just wanted to read it because it was there.

CHELSEY DONN:

It just says, Hi, Charlie.

CHELSEY DONN:

Thanks for taking the time to leave us some feedback on your recent visit.

CHELSEY DONN:

The chicken burger is one of my faves, and I'm glad to hear you enjoyed it.

CHELSEY DONN:

The Nutritional Facts for Sodium can be found on our website if you're interested in knowing exact numbers.

CHELSEY DONN:

If you'd like to chat further about your visit, we can be reached at con at nextlevelburger.

CHELSEY DONN:

com.

TREY GERRALD:

Con, or com,

CHELSEY DONN:

Con, like a con artist.

TREY GERRALD:

that's a weird email.

TREY GERRALD:

I mean, you know, I think that's a perfectly fine reply.

TREY GERRALD:

It's sort of like, I like that they're like humanizing by saying like, it's one of my favorites too.

CHELSEY DONN:

right.

CHELSEY DONN:

And pulling that positive bit

TREY GERRALD:

And also saying, do your own research.

TREY GERRALD:

If you want to look at the sodium, go here.

CHELSEY DONN:

Right.

CHELSEY DONN:

Yeah, I like that.

CHELSEY DONN:

It made me feel a little bit, like, safer, like they're not hiding behind anything.

CHELSEY DONN:

You know,

TREY GERRALD:

I agree.

TREY GERRALD:

Yeah.

TREY GERRALD:

All right.

TREY GERRALD:

NLB,

CHELSEY DONN:

in and check it out.

CHELSEY DONN:

NLB, NLB,

TREY GERRALD:

NLB,

CHELSEY DONN:

right.

TREY GERRALD:

just got here this morning,

CHELSEY DONN:

Exactly.

CHELSEY DONN:

All right, Trey.

CHELSEY DONN:

Well, I think we've done it.

CHELSEY DONN:

I think we've reached the most regal portion of our show.

CHELSEY DONN:

Who are you inducting for?

VOICEOVER:

My Royal Highness,

TREY GERRALD:

You can't, can you read this?

CHELSEY DONN:

Chip Clips?

TREY GERRALD:

This is so fucking weird.

TREY GERRALD:

I wrote down that I wanted to induct these little chip clips.

TREY GERRALD:

That clip, the bag of chips closed.

TREY GERRALD:

This is after I mentioned I couldn't stick my hand in because of my finger, and then you do

CHELSEY DONN:

Oh, yeah.

TREY GERRALD:

and now here I am.

TREY GERRALD:

Anyway, I just want to say, in many points in my life, I have not had chip clips, because I feel like it's like stupid and who cares, you just get a rubber band, or like you just like crinkle it down and roll it over, but it inevitably will unroll.

CHELSEY DONN:

Getsdale.

TREY GERRALD:

Yes, and these chip clip things, they really keep it sealed, like it really is crazy, like bags of chips and such, will stay fresher, I mean, I know that like this is so stupid, but I like having various things in bags that you can munch on throughout

CHELSEY DONN:

Sure.

TREY GERRALD:

And the advent of chip clips really are a game change.

TREY GERRALD:

It's the same as, like, bread, like, you wouldn't just, like, leave your bread out, like, you have to have a bread tie.

TREY GERRALD:

Like, we're not Neanderthals.

TREY GERRALD:

So, like, it's just something that does make life better.

TREY GERRALD:

So, I'm not reinventing the wheel here, but I just, I want to call everyone's attention.

TREY GERRALD:

We need to give five crowns to chip clips.

TREY GERRALD:

They're very deserving.

TREY GERRALD:

And I'm gonna stop taking it for granted.

TREY GERRALD:

Also, you can plug your nose, and it hurts.

TREY GERRALD:

So, for that, and all of the reasons above, Chip clips, you are my royal highness.

CHELSEY DONN:

I concur.

CHELSEY DONN:

Do you think that chip clips owes residuals to the clothesline, um,

TREY GERRALD:

Oh, clothespins!

CHELSEY DONN:

clothespins?

TREY GERRALD:

Oh my god, remember those brown Wait, because there's two kinds of clothespins.

TREY GERRALD:

There's the solid ones that have a slit.

TREY GERRALD:

The pressure will stick out.

TREY GERRALD:

Those are like old timey, like, old timey.

TREY GERRALD:

And then they have the little wooden ones that have the spring.

CHELSEY DONN:

I'm thinking of wood with spring.

TREY GERRALD:

Yes, I think that that's I mean, I feel like my grandmother had those.

CHELSEY DONN:

Right?

CHELSEY DONN:

They were just like, we need like a clothesline pin, but we need it to be a little wider with a little bit of a bigger spring to go around chips.

TREY GERRALD:

Mine has a magnet on it, good

CHELSEY DONN:

Oh, cause you could say, yeah, you could stick it on the fridge.

TREY GERRALD:

I love them,

CHELSEY DONN:

Yeah, I love good chip clip.

CHELSEY DONN:

I'm pro chip clip for sure.

TREY GERRALD:

also you mentioned earlier the dip chip or whatever you were saying,

CHELSEY DONN:

The dip chip.

TREY GERRALD:

the, the tongs that you

CHELSEY DONN:

Oh, I did this.

CHELSEY DONN:

Oh, this snack dip.

TREY GERRALD:

snack dip, right, it's so weird all this together,

CHELSEY DONN:

I

TREY GERRALD:

well we did it Queen, that was another round on the R U A R Q Ferris Wheel of I'm Swimming in the Dead Sea of Sodium Salt,

CHELSEY DONN:

that's right, we are, we're on the Carousel of Life, Trey.

CHELSEY DONN:

Thank you for joining us today.

CHELSEY DONN:

If you like what you heard, please, tell a friend.

TREY GERRALD:

and if you did not like what you heard on the Carousel of Life, Tell an enemy.

TREY GERRALD:

Alright, you guys, on this week's After Show, Chelsey and I are gonna be rating a one star Amazon review for a shower cap.

TREY GERRALD:

What could go wrong there?

CHELSEY DONN:

What could go wrong with the shower cap?

CHELSEY DONN:

I wonder why this was said though.

TREY GERRALD:

We're showing you here, but we're not gonna say out loud, because it's only gonna be teased here if you actually are watching the After Show.

TREY GERRALD:

We're not gonna verbally

CHELSEY DONN:

But if you are watching the after show, just for

TREY GERRALD:

You can kind of Well, that's your address, honeybun.

CHELSEY DONN:

Delete that.

CHELSEY DONN:

Ha!

CHELSEY DONN:

I should have covered it.

TREY GERRALD:

I wonder that

CHELSEY DONN:

Yeah, I don't know.

TREY GERRALD:

Well, make sure you remember.

CHELSEY DONN:

Ignore the haters, you're a queen.

TREY GERRALD:

NON SPECIFIC QUEEN!

CHELSEY DONN:

That's right.

CHELSEY DONN:

Bye.

TREY GERRALD:

Bye!

TREY GERRALD:

Enjoy your fries!

VOICEOVER:

Sign up directly on Apple Podcast to hear our weekly members only after show.

VOICEOVER:

Unlock additional benefits when you become a Patreon member@reviewthatreview.com slash patreon.

VOICEOVER:

Follow us on all the socials at the review queens and join our mailing list@reviewthatreview.com.

VOICEOVER:

Our kvetch line is open 24 7 at 1 8 5 0 review zero.

VOICEOVER:

You never visit, you never write.

VOICEOVER:

Give us a call now.

TREY GERRALD:

Well, my friends, we have quite a treat for you.

TREY GERRALD:

I'm going to play this uninterrupted.

TREY GERRALD:

I don't think I can, it'll be too long.

TREY GERRALD:

This is about five minutes of Chelsey and Trey talking about Joni Mitchell before we started today's episode.

TREY GERRALD:

Just,

CHELSEY DONN:

didn't know we were recording for the record.

TREY GERRALD:

yeah, so just get ready.

TREY GERRALD:

We love you guys, we'll see you Friday.

CHELSEY DONN:

See you Friday.

CHELSEY DONN:

Bye.

TREY GERRALD:

Is this a kid's song?

TREY GERRALD:

Or a real Is this like Miley Cyrus?

CHELSEY DONN:

You never

TREY GERRALD:

What?

TREY GERRALD:

Is this like CircleCircleDotDot?

CHELSEY DONN:

know.

TREY GERRALD:

What is the circle?

TREY GERRALD:

Is this like from the Brady Bunch movie?

TREY GERRALD:

Clowns never laughed before,

CHELSEY DONN:

No, but we should probably, are we recording?

TREY GERRALD:

never flew, Yes, we're recording because you started talking off mic, which is a rule we don't break.

TREY GERRALD:

are those two episodes ago, in between, and I was so mad at you and I made you discuss it on the after show, do you remember?

TREY GERRALD:

I don't know why you want to drop golden nuggets.

CHELSEY DONN:

Joni Mitchell!

TREY GERRALD:

we're recording.

TREY GERRALD:

Sounds familiar.

TREY GERRALD:

Yeah.

TREY GERRALD:

What's it called?

CHELSEY DONN:

Circle game.

CHELSEY DONN:

And the seasons, they go round and round, And the pains and ponies go up and down, We're captains

TREY GERRALD:

Like a carousel.

CHELSEY DONN:

carousel, Right?

CHELSEY DONN:

We can't be turned,

TREY GERRALD:

Mm hmm circle of life.

CHELSEY DONN:

move, We find from where we came, And go round and round,

TREY GERRALD:

Why are we doing this?

CHELSEY DONN:

I just wanted you to explain

TREY GERRALD:

Wait, what made you think of this song, pray

CHELSEY DONN:

because we were, Oh, because we were talking about how fast time is moving and it's just like, it's always happening.

CHELSEY DONN:

And I was like, yeah, it's like a circle game and you didn't get the reference.

CHELSEY DONN:

And I was like, what?

CHELSEY DONN:

And then I

TREY GERRALD:

Joni Mitchell's, like, biggest hit?

CHELSEY DONN:

Trey, you're going to embarrass me in front of my family.

CHELSEY DONN:

I don't know, like, um, music facts really, but what's your

TREY GERRALD:

Yeah, okay, I don't know any of this, but I can't imagine that song being on the radio.

TREY GERRALD:

Like, that cannot be one of her hits.

TREY GERRALD:

It was like so sleepy.

CHELSEY DONN:

I want you to call in 1 850 REVIEW ZERO if you know the circle games, okay, uh,

TREY GERRALD:

I'll put this at the very end, maybe, but this is not how, we're three and a half minutes into the episode.

TREY GERRALD:

Chelsey can't breathe.

TREY GERRALD:

This is, I think that, I think that the headache has turned into, um, insanity.

CHELSEY DONN:

okay, alright, we're here, we're here, 3 2 1, okay,

TREY GERRALD:

it's irrelevant at this point, but we might as well for consistency.

TREY GERRALD:

Okay.

CHELSEY DONN:

gosh, she's on struggle, she's struggling today, alright,

TREY GERRALD:

All right.

TREY GERRALD:

We're ready?

CHELSEY DONN:

yes, okay,

TREY GERRALD:

Three.

CHELSEY DONN:

I need a drink,

TREY GERRALD:

Water.

TREY GERRALD:

Mm hmm.

TREY GERRALD:

You're so good at that.

CHELSEY DONN:

Oh my god, we're capped upon a garrison of life, Trey, all right, three, two,

TREY GERRALD:

one.

CHELSEY DONN:

whew!

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