Food Network Obsessed

Ned Fulmer & Zach Kornfeld from the Try Guys on Culinary Escape Rooms, Crab Doughnuts and Embracing Failure

Episode Summary

Ned and Zach from The Try Guys talk about how their wildly popular channel began and the process of creating entertaining content that explores other peoples’ passions and experiences.

Episode Notes

Ned and Zach from The Try Guys talk about how their wildly popular channel began and the process of creating entertaining content that explores other peoples’ passions and experiences. They discuss trial, failure and getting comfortable with the unknown and reveal the videos that genuinely changed their perspective. Ned and Zach share what baking show inspired their Without a Recipe series and they talk about their new Food Network and discovery+ show, No Recipe Roadtrip with the Try Guys. The guys talk about trying to recreate famous recipes across the country and why professional kitchens made it much more difficult. Ned and Zach name who is actually the best cook of the four and how competitive it gets between everyone before revealing what Food Network star they would want to skydive with. 

Start Your Free Trial of discovery+:

Follow Food Network on Instagram:

Follow Jaymee Sire on Instagram:

Follow The Try Guys on Instagram:

Follow Ned Fulmer on Instagram:

Follow Zach Kornfeld on Instagram:

Learn More About No Recipe Roadtrip with the Try Guys:

Find episode transcripts here:

Episode Transcription

Jaymee Sire (00:03):

Hello. Hello and welcome to food network. Obsessed. This is the podcast where we dish on all things, food with your favorite chefs, food influencers and food network stars. I'm your host, Jamie Sire. And today we have two of a famous foursome talking about growing into YouTube giants with their larger than life experimentations. But before we get to our guests, we do have a quick note for our listeners' food network. Obsessed will not release a new episode next week, but do not worry. We will be back the week after next with a brand new one. So make sure you're following us wherever you listen to podcasts. So you don't miss a thing. Okay. Now let's get to our guests. They are your favorite internetters. And now the host of the new show, no recipe road trip with the try guys. It's Ned Fuller and Zach Cornfeld, Zach and Ned. Welcome to the podcast. Uh, first things first, since there are two of you, uh, that will be speaking today. Can you each introduce yourselves? So our listeners know who's who.

Ned Fulmer (01:13):

Hey, I'm Ned.

Zach Kornfeld (01:14):

I'm Zach.

Ned Fulmer (01:15):

People say, I sound like Squidward. So

Zach Kornfeld (01:21):

People say that my voice is occasionally grading. Oh yeah.

Jaymee Sire  (01:25):

all right. Well, the now, now we have that sorted out so we can get, get going with this. We're so excited to have you on the pod today because you have a new show coming out called no recipe road trip with the try guys, which we are going to talk all about a little bit later, but I actually wanna start with your channel, the try guys, which has almost 8 million subscribers on YouTube. We are missing half of the group. So shout out to Keith and Eugene, but can you kind of walk us through how you all met and how you came to be?

Zach Kornfeld (01:54):

Yeah, absolutely. We've been making videos together for almost what, nine years, eight years.

Ned Fulmer (01:59):

A long time, long time.

Zach Kornfeld (02:01):

And I mean, we began as digital producers. We were just interested in making videos, viral videos, uh, Eugene and I came from behind the camera film school background.

Ned Fulmer (02:11):

Keith and I came from in front of the camera, just a lot of live performing, a lot of stage shows.

Zach Kornfeld (02:17):

So somewhere along the way, Eugene and I had to figure out how to be charismatic. And these guys figured out how to edit. Uh, but in the beginning we were making videos, just trying to understand the wild west of the internet. I mean, when we started Facebook had just launched their video program, their platform. So it was, uh, just a lot of experimentation. We started experimenting and we found our way into this format that became the try guys. Our, our beginnings were humble. It was trying stuff. Uh, our first video together as the four of us was trying on women's underwear. We did stuff like a labor pain simulator and swimming with sharks. And it began with this idea of exploring people's passions and identities. And over time that evolved and expanded into many things into this independent company, into creating a fleet of shows. And as we were thinking about what are things passionate about that we can try and understand? Uh, we found our way into the world of food, which is probably the thing that people, one of the things people care most universally and intimately about. It speaks to who they are, where they come from, what their comfort is, how they express their love to people. And, uh, I'm really bad at cooking. So that was a perfect marriage for us to mine.

Jaymee Sire  (03:33):

Some comedy, It is internet gold, uh, as they say for sure, I mean, your experiments really ranged from, you know, wacky to deeply informative, but I feel maybe the heart of your content is very earnest. There is something admirable about just, you know, trying something new, especially as an adult, we get very set in our ways. And we're scared of, of trying new things. Where did this curiosity come from?

Ned Fulmer (03:56):

Well, when on that very first video, we were the only four people that were willing to do it. Um, that's part of it. I think we're four people that are, are interested in trying new things and exploring ideas that we've never encountered before. Um, and you're right, that there's an earnestness to it. Uh, anytime you're being invited to someone else's space that they live and breathe it all the time. I think it's impossible to, you have to treat that with respect and sincerity. We are a comedy show, you know, we make, we make jokes, but they're often about us and how bad we are at say, Alaskan dog sledding

Zach Kornfeld (04:36):

The jokes are at our expense.

Ned Fulmer (04:37):

Or, Pop, dancing, whatever it is, jokes are at our expense. And we try to sincerely understand and learn about whatever we're trying.

Zach Kornfeld (04:45):

And can I be real? There's, there's a feedback there as well, because when you are trying things and putting yourself out there willing to fail, willing to look stupid, willing to fall flat on your face, whatever metaphor you want, uh, of doing something you're not comfortable with, it feels really good. Mm-hmm . And so we had the, the feedback from the audience, right? Of like cool people. Like when we do this, that's always makes you feel good, right? That's an endorphin rush right there, but also the, the personal satisfaction, the ways in which we grew as people from doing all these things, I mean, our job is experience. It's the greatest thing in the world. Mm-hmm we get to go, just do a bunch of stuff and, uh, you know, notch our belt with different life experiences. We're, we're insanely lucky.

Ned Fulmer (05:26):

And that's why the title of our book was called the Hidden Power of Fucking Up.

Jaymee Sire  (05:32):

, um, which is so, so important to really, um, understand and, and come to terms with, and as you kind of alluded to, I mean, you often try experiences that you may not have otherwise when you are stepping into someone else's shoes. Oh yeah. Or heels, um, as, as was the case in one of the episodes, can you think of some moments that, that really changed your perspective or attitude towards something?

Zach Kornfeld (05:58):

Oh, there's so many. I mean, one that comes to mind is in the early days we did a drag performance and I, I have never been the most masculine macho manly man. Uh, that it's just not who I am yet. It's not hard to figure out if you look at me too. And so when I was younger, that caused a lot of stress and anxiety. I was like, I'm not, I'm not the tough sports guy who am I, I'm not a man. Um, and honestly doing that video, frankly allowed me this, this comfort in, in embracing the beauty of like, like it's okay to, to embrace your little femininity or it's okay to not be a traditional man in one way or another. Um, I thought that was really freeing and empowering. Um, but we've also done videos, just like, you know, I mentioned the labor pain simulator. These are all really early on videos, but just having that, even a hint of awareness for what our mothers went through or in N's cases, partner went through, like those things are, are so emotionally moving.

Jaymee Sire  (06:55):

I mean, what, what kind of feedback do you get from, you know, your, your viewers, your audience, you know, people that follow you when, when you are kind of putting yourself out there and you do kind of have a, a little bit of a, a revelation about something.

Ned Fulmer (07:07):

Well, we are fortunate in that we get to meet a lot of our fans. We went on a international tour in 2019 and did a bunch of meet and greets beforehand. Even now we'll do digital, virtual meet and greets. And as we were touring across the country for no recipe road trip, we'd see people everywhere we go. And anytime we meet people, a, a common theme that comes up is saying how impactful our content was and that it made them, made them feel happy when they were sad. It kind of made them feel less alone or encouraged them to try something that they were uncomfortable with.

Jaymee Sire  (07:41):

And as you mentioned, you, one of your very popular series is without a recipe where you guys are trying your best to create anything from, you know, bread to dumpling with nothing more than just the ingredients themselves. So who came up with it?

Zach Kornfeld (07:57):

That's not even the ingredients just, or trying to figure out what the ingredients are. Yeah. True. Based on an escape room, like, uh.

Ned Fulmer (08:04):

The culinary team puts in some red herrings and you're like, I don't know, is, is, does Anthem gum go in cheesecake? I don't know.

Zach Kornfeld (08:13):

I still don't know.

Jaymee Sire  (08:15):

I mean, who came up with the idea?

Zach Kornfeld (08:16):

So this, I, I remember this so well specifically because I, we were at lunch and I was like, this is a bad idea. yeah. I thought it was such, I thought it was so dumb, but, uh,

Ned Fulmer (08:27):

Like Keith and Eugene were watching a lot of great British bakeoff. Yeah. And they're like, we should just like, try a bake bread without a recipe. And I remember like talking about, I don't know, I don't, that doesn't sound very interesting.

Zach Kornfeld (08:39):

It, it kind of began as this idea of a spoof, like let's take let's, let's do a sendup of a really polite, uh, a cooking show, but then let's puts chaos, put chaos of, of these idiots into it, flower spraying everywhere.

Ned Fulmer (08:54):

And that is what it was.

Zach Kornfeld (08:57):

And it, it kind of simultaneously is a spoof and a love letter to cooking competition formats, because we are, you know, our characters are people that should not be in that position. But then at the same time, we are, we're giving that wish fulfillment of the audience. Who's, you know, you're sitting at home, you're watching hopped and you're like, I bet you, if I got that basket, I could do something cool with it. Uh, so it really was us, uh, yeah, I mean, it was just another format for us to explore. And we were floored by how well the first one performed. And so it it's as performers as producers. It's one of our favorite things, if not our number one favorite thing to make. Cause there's just so much, it's the perfect format. There's so much room for comedy and, and failure. I mean, you talk about embracing failure when you are baking. If you, even if you have a recipe and you get something just a little bit wrong, disaster. Now try doing it with no knowhow at all. And things go off the rails pretty fast.

Ned Fulmer (09:56):

And a lot of different people can enjoy it, right? If you are a, uh, a professional baker or you're a, like a, a very good chef, you can appreciate all of the ways that we're going wrong, uh, and enjoy that as well. And if you have limited experience in the kitchen, you can learn a or two from the experts and be inspired to go a little bit outside of your comfort zone and maybe think, oh, well, you know, maybe I'll, I'll try, uh, cooking without a recipe tonight. Maybe, uh, you know, I don't have to always have the exact set of instructions in the kitchen.

Jaymee Sire  (10:29):

Yeah. I mean, I like to do that when I cook, not when I bake though. I mean, I'm, well, first of all, I'm not a good baker to begin with. Yeah. Um, I think there's too much science involved, but, uh, no, that's very, I mean, bold to, to, to try some baking recipes without an actual recipe. Um, how often are you overly confident and then end up being humbled by the results?

Zach Kornfeld (10:52):


Ned Fulmer (10:52):

You, the time.

Zach Kornfeld (10:53):

You're gonna get on.

Ned Fulmer (10:54):

All the time, all oh yeah. I, and I love cooking. I'm a pretty good chef, but when you don't have a recipe, it's like, unless you've made that dish a bunch of times, mm-hmm , you can really mess up quickly.

Zach Kornfeld (11:07):

Amongst all that.

Ned Fulmer (11:08):

And sometimes it's impressive and it's like, wow, it's so great. But oftentimes it's like, wow, I didn't realize that would happen. Even just, just this week where making some, we're doing a season of six episodes on our YouTube channel, uh, this winter that we filmed this past week, I like we are making an illusion cake is one of the episodes, a cake that looks like something else. I put way too much milk in the cake. And then I'm sitting there waiting for it to, to cook. I'm like still jiggly guys is still jiggly guys, guys, what's happening? Why is my cake not baking? It's really, really jiggle you guys.

Zach Kornfeld (11:42):

And I did something, I won't spoil it, but it made people's tongues numb.

Jaymee Sire  (11:48):

How fun, okay. Well, that's a challenge.

Zach Kornfeld (11:50):

Yeah. We were like, how could, what, what even could I have done? And we have some theories, but you, you never really know.

Jaymee Sire  (11:57):

Okay. Well, that's a great teaser. I'm, I'm excited to see that when it comes out, uh, I mean, after hundreds of trials experiences, how comfortable are you with failure and what keeps you curious and coming back when, when things don't go the way you, you expect or hope?

Ned Fulmer (12:12):

You know, it's still disappointing to, to do something you thought was gonna be great, and then it's not. But I think we're definitely, we are absolutely comfortable, like, you know, putting ourselves out there in ways that, you know, 10 years ago, maybe we're too uncomfortable and you don't really wanna go for it.

Zach Kornfeld (12:31):

Yeah. I mean, we have the benefit of, if we fail, it's gonna make really good content so that's always the, the mental fallback of like, well, at least I made some good TV.

Ned Fulmer (12:39):

I succeeded as a performer, comedian and video producer.

Zach Kornfeld (12:43):

A hundred percent

Ned Fulmer (12:44):

Zach Kornfeld (12:45):

But it's, uh, I, I think if you are failing at, let's say you're doing roller Derby for the first time. You just need to reframe your perspective of, okay, this is where I'm starting. Yeah. And you know that, I mean, for us, at least the failures tend to be the most memorable experiences. And they're also where, you know, growth begins.

Jaymee Sire  (13:00):

But you're, you're not trying to fail. Right. Like you're trying to actually like succeed. You're not just trying to fail just for the ComEd, you know, the comedic aspect.

Ned Fulmer (13:08):

No, we're trying to succeed. I mean, sometimes we'll do an idea that's like we know is probably not a great idea. but mid that in the back of your head, you're like, well, maybe it could work out. Like I put a half quarter of ice cream in a cheesecake. Cause I was like, this will be funny. And in the back of my head, I was like, this is not how cheesecakes are made, but what if I can make it work?

Ned Fulmer (13:35):

And then you're genius, you never know,

But you know, what, if you were the one that discovered some amazing, you know, cheesecake hack with ice cream and then you’re a genius you never know.

Jaymee Sire  (13:37):

Never know coming up next med and Zach give us the scoop on their new show. No recipe road trip with the try guys. Well, you guys are definitely putting yourself out there for your new food network and discovery plus show no recipe road trip with the try guys, which premieres next week. Yeah. So can you tell us a little bit about the show and what sort of, you know, shenanigans you're cooking up across the country?

Ned Fulmer (14:11):

So we talked about baking bread without a recipe. Mm-hmm , uh, this takes that same idea of getting in the kitchen without a clue of what you're gonna be doing, uh, to real restaurants, real chefs. Uh, and we are actually cooking in the backs of professional restaurant kitchens, trying to do what they do, what their signature dish is with no resting.

Zach Kornfeld (14:32):

And it is, I mean, let me tell you professional kitchens, whole different game most of them, okay. I'm used to cooking with like my, my oven has the, or my stovetop has the low, medium high mm-hmm these things have the notches singed off you just gotta, you just gotta go by field. Even the oven, you just have to turn it on and then use a temperature gun. So like they're all going by feel they've done this a million times. We, we cooked on a, a walk at a Thai restaurant mm-hmm with the giant flame. I mean, it was real adjustment.

Ned Fulmer (15:01):

We tried baking croissants with no recipe, which in this impossible, by the way, uh, but at a professional bakery where the oven is as big as you could walk into it.

Zach Kornfeld (15:13):

Yeah. That was terrifying. did not trust myself with that. Mm-hmm no, it's really fun. I mean, we're, we're going across the country. So we're trying dishes and getting to do things that we never would be able to do on our YouTube channel because we are in the actual space and it's really fun to interact with all these incredible chefs across the country. Talk to them about what they do, why it's special, how the, the locale speaks to the food that they make. Uh, it was a really fun time.

Jaymee Sire  (15:40):

You mentioned it. I mean, you're in Nashville, Los Angeles, Charleston, Atlanta, Santa Barbara for this series. So yeah. First of all, what was your favorite city to visit out of all of them?

Zach Kornfeld (15:50):

Ooh, we're gonna, we're gonna create some regional wars here.

Zach Kornfeld (15:54):

I mean, for me, I had never been to Nashville or Charleston, so that was really fun, special. And then my Charleston is where we ended. So that's got a soft spot for me cuz we, we did a little party and then Charleston, my fiance came out and visited. We stayed there. We uh, saw some good music. I I really, and the, the oysters there were so good. Yeah.

Ned Fulmer (16:13):

Such amazing seafood in Charleston. I was really impressed. It was a lot of fun. Yeah. I had this impression of Charleston as sort of a, a very polite city, maybe even little like, you know, slower pace. Um, but we were there over St. Patrick's day weekend. I was like, oh, this is, this is a, a, there's a lot of people going out in this city.

Zach Kornfeld (16:32):

Dare I say too lit for me. yeah, it was hard to keep up.

Jaymee Sire  (16:37):

It is definitely on my list for sure. Um, do you have a, a recipe that you recreated from the show that you love the most?

Ned Fulmer (16:45):

Um, one of my favorite, uh, mad scientists creations on the show was a, uh, a S quitting pizza where I infused a pizza dough with squid ink. So it was entirely, uh, black pizza mm-hmm with a seafood flavor and then put like fried calamari, uh, and some, you know, fried, you know, shrimp and stuff. It was a wild, wild experience and it kind of worked.

Zach Kornfeld (17:10):

Okay, wait, there's another Ned one that I like more he, so we had a donut episode and he decided to go savory. Oh, is a fun way to lean into creativity and differentiate yourself. He did a crab cake donut. Yeah. And when I tell you, I was like, Ned you're out of your mind. That is so gross. It was so good. It was like, it blew us all away. You couldn't believe how delicious it was.

Ned Fulmer (17:33):

Crab cake, cake, donut, where I made a hush puppy dough, shaped it like a donut and then put lump crab meat on top. It was so good, generous dusting of old bay.

Jaymee Sire  (17:43):

I think I I'm kind of into that. I've had crab beignet before and they were equally as amazing as what you guys are describing. So, um, yeah, I'm, I'm on board.

Ned Fulmer (17:53):

With the little fried dough, fresh crab.

Jaymee Sire  (17:55):

Cake donut. I mean, what, what's the strategy when it comes to cooking without any instruction or, or recipe or, or, you know, basic knowledge, I guess.

Zach Kornfeld (18:06):

Yeah. You're you're again, we, we reference escape rooms a lot because you're trying to go based on like, okay, well there's yeah, a lot of like these types of flowers, so it's gotta be something with this. You're just trying to Intuit one. You're pulling from any knowledge you have in class.

Ned Fulmer (18:19):

And if you've made it, even once, you can try and remember like, did it have eggs in it?

Zach Kornfeld (18:25):

Or like I've made a dough before, so, okay. Let's start with that. And then you're just going with the ingredients and the tools around you.

Ned Fulmer (18:33):

Yeah. Cause the, um, the pantry will be set by the culinary team who knows how to make the thing that we're making. And so you look at it for you look for clues.

Zach Kornfeld (18:41):

For clues. Yeah, yeah. For donuts, you'd be like, okay, well it's denser than a cake, so it's gotta, it's not gonna be as runny as a dough, but it's like not a cookie. So it's, you know, you're just trying to , uh, circle around your knowledge of, and rule out things that it isn't. Yeah.

Jaymee Sire  (18:58):

And, and, and there is, you know, an element of competition to, to this show as well. You guys are kind like competing against each other with the chance to have your dish actually represented on one of these restaurant menus. How competitive does it get between the four of you?

Ned Fulmer (19:14):

We get pretty, pretty competitive. I mean, we've done a lot of episodes, so everyone's had their wins and losses, but there's definitely a couple of episodes where if you feel like you were slighted by the judges, oh, you keep a grudge.

Zach Kornfeld (19:26):

Oh, we let me tell you. And honestly, I think that we're less competitive with each other than we are with ourselves. Okay. There's this feeling of like, if I like God, like just one, if you just mess up that one thing and you wanna get it again, you're like that, that pisses you off. But there are still to this day times, like from like four or five years ago where we know we were wronged in a judging. I mean, I think about bagel gate. I, you know, my, yeah, my freaking bagel was a little too salty, but otherwise perfect.

Ned Fulmer (19:57):

I got last plate for. That's pretty salt, salty, salty bagel.

Zach Kornfeld (19:59):

Everyone agreed that it was the best bagel. Otherwise at the best texture, I will never forgive salty.

Ned Fulmer (20:02):

You can't let that go's salty just on bagel.

Zach Kornfeld (20:06):

I'm still salty about it.

Jaymee Sire  (20:09):

So wait, who, who actually is the best cook out of the four of you?

Zach Kornfeld (20:14):

Uh, I'd say the best. Allrounder definitely Ned in that. Like he is the likes to cook the most. Keith's a real meat man. Eugene, somehow, like he finds his way into crazy flavor. Yeah. Like really complex, good flavors. He doesn't cook, but he intuits, it he's very creative when it comes to different flavors.

Zach Kornfeld (20:34):

I would say that almost any answer is correct, except for me.

Ned Fulmer (20:37):

. Yeah. But Zach, I feel like as the person that's learned and grown the most, I mean, when we started this show, you, you really didn't know like anything about cooking.

Zach Kornfeld (20:49):

I didn't know where came from. So I crushed up pretzels cuz I'm and tried to put 'em back together to make bread. Cause I'm like, well, if I just take something that was bread,

Ned Fulmer (20:59):

You put gummy bears and pretzels in bread.

Zach Kornfeld (21:00):

Well that I knew it was a bad idea. I don't regret it.

Jaymee Sire  (21:05):

What about the most adventurous eater? Who, who takes that title?

Zach Kornfeld (21:09):


Ned Fulmer (21:10):

Who, um, I would say, um, Keith has a show, uh, called Keith eats everything, um, where he'll take one bite out of every single item on menus at popular restaurants, you know, could be McDonald's or burger king. Um, the cheesecake factory is the white whale of the menu. That's too, it'll be a three hour long movie. Yes. Such a long menu. but he, his stomach gets put through a lot for sure. And Eugene is, is very, uh,

Zach Kornfeld (21:38):

We're all adventurous

Ned Fulmer (21:39):

When it comes to eating spice. For sure.

Zach Kornfeld (21:41):

I mean, we love, we love eating different foods and, and exploring different cuisines. Cause again, that's like part of learning about the world and what people care about. And there's just so many delicious flavors. So we, we love getting out of our food comfort zone.

Jaymee Sire  (21:53):

I mean, what's it like, you know, you you've described like your lack of knowledge, I guess when it comes to the kitchen to actually be on a food network show. I mean, what has that experience been like for you guys?

Zach Kornfeld (22:06):

It's awesome and hilarious. I mean, we, we say that we're more food performers than food professionals, um, because we are performing with food, but I mean, it is true. We are. So I mean the idea of the format and the try guys from the beginning, it's always been, we are going to try and look silly to help you, the audience learn about something. And so we're gonna bring in an expert who is knowledgeable, who is passionate. So as you're watching this show, we're gonna get things wrong. We're also gonna stumble into getting things, right. But as we get things wrong, you are going to learn through our mistakes. You're gonna have an expert who is teaching you the right way to do it, which is then contrasted with the wrong way to do it. And as Ned said, as we've been going on, we've been growing more and more and getting better and better. So it's really fun and exciting to, to get to, you know, have the audience, watch us grow, to watch us learn while also watching us make a total mess.

Jaymee Sire  (22:57):

well, we cannot wait. Um, it's been so much fun chatting with you guys and we are so looking forward to the show, I'm gonna finish things off with a, a few rapid fire questions. And then we have one final question that we ask everybody here on food network, obsessed, um,

Jaymee Sire  (23:13):

Amazing rapid fire around which food network talent would you want to try skydiving with?

Zach Kornfeld (23:19):

Oh, we just wanna hang out with guy VI. Yeah. You kidding me?

Ned Fulmer (23:23):

What we did a, I think it was like a Snapchat video or something called try guys try guy fi where we all dressed as guy fury.

Zach Kornfeld (23:30):

I dressed as guy fury for Halloween, like 10 years ago. I don't know. I feel like it's kind of like I get the show hasn't aired yet, but at what point is he gonna send me a text message? Like we're colleagues now.

Ned Fulmer (23:40):

It's just a matter of time.

Zach Kornfeld (23:41):

Like what's going on guy. I feel like we supposed to be friends.

Ned Fulmer (23:44):

We all get to hang out at the food network holiday party.

Jaymee Sire  (23:47):

what if you, if you skydive with guy dressed as guy?

Zach Kornfeld (23:54):

I think I would be we, and then we land in flavor town and we have it set up and it's oh,

Jaymee Sire  (23:59):

I mean, we're just writing the next

Ned Fulmer (24:00):

the try guys.

Jaymee Sire  (24:01):

Next show right there.

Zach Kornfeld (24:03):

I ate a, I ate a hamburger while skydiving with guy fi and then I actually, I wanna land eight, 8 billion. Like someone's holding up a chicken finger. I know this was supposed to be lightning run. I'm so sorry please say that.

Jaymee Sire  (24:14):

No, It's okay. It's okay. No I don't. Yeah. You guys land, you know, on a pile of like trash can nachos or something like that.

Ned Fulmer (24:19):

oh yeah. I am the salsa.

Jaymee Sire  (24:23):

Exactly. Um, alright. Best thing you've purchased on the internet lately.

Zach Kornfeld (24:28):


Ned Fulmer (24:29):

Oh, I have two young kids and we bought a backyard bouncy house off an Instagram ad. Yeah, it was, you got Instagram $200, but it it's awesome.

Jaymee Sire  (24:42):

Does it work?

Ned Fulmer (24:42):

Yeah. Yeah. It, it inflates. It doesn't have any walls. Really. Okay. that's dangerous.

Jaymee Sire  (24:49):

This is not a house as much as it is just a big,

Ned Fulmer (24:53):

Yeah. It's like a inflatable mattress.

Zach Kornfeld (24:55):

Yeah. I've gotten really into, uh, party lights. I've decorated my, my house where at night they automatically turn on. And so you have different washes of colorful lights, uh, really make it, so I never have to go out ever again. Just party in my living room.

Jaymee Sire  (25:09):

That's the dream. all right. Go to take out order?

Zach Kornfeld (25:16):

Speaking of never going out again, I'm I'm just a sucker for sushi. There's a place right down the street for me, that gets it right. And that's about a twice a week order. If I'm not, if I'm not trying to cook, we just go to the same spot.

Ned Fulmer (25:27):

Yeah. It's that's probably my answer too, in an effort to be different. I will say there's this, uh, Indian restaurant bad mash that we actually got last night, kind of modern, uh, twists on Indian classics. So good.

Zach Kornfeld (25:39):

It's a Canadian take on Indian food. So the guys are from, from Vancouver. I think they have like chicken Tika.

Ned Fulmer (25:44):

Poutine. Yep.

Zach Kornfeld (25:47):

Ooh, okay. Yeah. It's good.

Jaymee Sire  (25:49):

Signature pizza toppings.

Zach Kornfeld (25:51):

Ned's the pizza man. I'm gonna let him go first.

Ned Fulmer (25:54):

Well, one I'm of the opinion that you have to judge each pizza restaurant by, you know, a cheese pizza, but that yeah. Margarita. Yeah, exactly. I love margarita pizza. It's my go to that being said outside of that, I mean, I I'm just little garbage 

boy. I love that garbage pizza, the mushrooms and onions and just a little bit of everything.

Zach Kornfeld (26:18):

I keep it classy with the pepperoni. That's all I need to be happy.

Jaymee Sire  (26:21):

All right. I, I'm with you on the pepperoni, uh, strangest thing that you have written in your notes app on your phone?

Zach Kornfeld (26:28):

let's pull it up.

Jaymee Sire  (26:32):


Zach Kornfeld (26:33):

I have. I mean, the answer is so many um, I, I mean, well, God, these, I have, um, a notes on watching the movie cats. Uh, I have a podcast where I watch bad movies.

Ned Fulmer (26:45):

Um, try guys bleach their assholes.

Zach Kornfeld (26:48):

Zach Kornfeld (26:49):

That would be good.

Ned Fulmer (26:51):

Jaymee Sire  (26:52):

I mean, I think both of those, those would qualify those are just the first ones you got to, right?

Ned Fulmer (26:59):

Yeah. Um, here's something called Kenneth sexy. I don't know what that means. probably taking ordinary items and trying to make them sexy.

Jaymee Sire  (27:12):

All right.

Ned Fulmer (27:14):

Oh, here are some real ideas boring.

Jaymee Sire  (27:17):

Just boring.

Ned Fulmer (27:18):

No, I'm just, that's not what you want.

Jaymee Sire  (27:20):

This just a boring written in your, your notes.

Ned Fulmer (27:22):

No, no, no, no, no. Um,

Zach Kornfeld (27:28):

I'm really, I'm going in deep. I'm trying to find a good, weird one.

Jaymee Sire  (27:31):

I, I appreciate that. I appreciate the dedication.

Zach Kornfeld (27:35):

Okay. Well, I wrote down, uh, cocoa floss, which is coconut floss, cuz my dental hygienist recommended it to me and it's like thick and it gets it's good. Okay. It's a little free plug.

Ned Fulmer (27:46):

Baby shower ideas, corn hole. But all the bags are shaped like sperm

Zach Kornfeld (27:51):

Jaymee Sire  (27:54):

All right. I think both of those, uh, those, those qualify. So I appreciate you guys doing the deep dive there. Um, your personal favorite try guys experiences.

Zach Kornfeld (28:05):

Oh my God. Personal FA okay. I mean we've gotten to do so much. We've gotten to travel the world. We went on a world tour. We performed in Australia, which then allowed us to play with baby kangaroos. Woo. Okay. Yeah. That's the answer that that's one that's gonna, if that's the first one that comes to mind, we got to feed baby kangaroos. Like, are you kidding me? That's were, were in like a, a nature reserve with them. Um, we, one time did this dog sledding video where we took a sea plane to a lodge and then took a helicopter to a glacier to then race dog sleds on a glacier. Wow. And then while we were there, there was an ice storm coming and one of our helicopters broke down and we almost got stranded on a glacier during an ice storm. And so we like quickly had to shuttle people back and forth and we had to dismount the helicopter while it was still running. And they're like, go, go, go.

Zach Kornfeld (28:59):

It was, it was cool.

Ned Fulmer (29:01):

I think, uh, something that comes to mind for me was the last night of our north American tour. Uh, just the final curtain call. Just, it was a really special experience and seeing so many fans there, people who had watched us for years, just the energy in the room and the, I just, I was just so grateful for everything that, um, that you know, how much we'd been able to affect people. And I think everyone was there all experiencing a special moment at the same time.

Jaymee Sire  (29:28):

Hmm. I love that computer answer. Final, final question in this, this category, uh, something you have yet to try that is on your list.

Zach Kornfeld (29:38):

We've always said we wanna go to space. There's a way, I mean, mean you,

Ned Fulmer (29:41):

Actually, I have never gone skydiving.

Zach Kornfeld (29:42):

We've never gone skydiving, but there's a thing called the, they call it the vomit rocket because most people vomit when they do it. But it, you go to the edge of the atmosphere and then you like free dive and then go up and then go back. And the process of doing that, you get to float in zero GS. I wanna float in zero gravity. That's that's the ultimate lifelong dream from when I was a kid. We gotta make that happen. Yeah.

Ned Fulmer (30:04):

All right. With guy FIY

Zach Kornfeld (30:06):

Oh my God.

Jaymee Sire  (30:07):

Skydiving afterwards,

Zach Kornfeld (30:09):

Trying to eat nachos guy in zero gravity.

Ned Fulmer (30:12):

Jaymee Sire  (30:13):

I mean, I don't think any, you might have to retire after that. I don't know if you could top that. If that comes to be all last question for you guys. Um, and that is what would be on the menu for your perfect food day. So we wanna hear what you're eating for. Breakfast, lunch, dinner, dessert. There are no rules. So you can travel time, travel, spend absurd amounts of money, um, be served by any chefs living or dead. So there are no rules. We just wanna hear your ideal breakfast, lunch, dinner, dessert.

Zach Kornfeld (30:44):

This is huge. Wow.

Ned Fulmer (30:45):

Zach Kornfeld (30:46):

This is, this is, this is why this is not rapid fire.

Jaymee Sire  (30:48):

Zach Kornfeld (30:49):

Okay. Okay. I'm living okay. In the morning. I'm keeping I'm living in Asia for most of this. Okay? Okay. So I'm gonna be doing an, an Asai bowl for breakfast, keeping it simple. I love my fruits. Love waking up with that, that little burst for lunch. I'm gonna go with an OMA CAS again. I'm a little sushi, boy. I'm gonna get, I'm gonna get JRO dreaming of sushi. He's gonna be serving me up some sus amazing. Maybe we'll add some Kobe beef on there cuz apparently I'm in Japan. Let's go for it. Yeah. Why not? Then for dinner, I'm gonna do a cow soy. It is delicious noodle dish. Uh, I'll add some crab meat in there. That's gonna be delicious. And then for dessert, I'm gonna to Mexico, I'm getting CHROs filled with chocolate. That sounds like a pretty oh, but wait. Oh, I want some tacos too. Okay. And I'll get some APA store tacos and um, that sounds like a pretty dang perfect day to me. Wow. Yeah.

Ned Fulmer (31:35):

Sounds amazing. That's amazing. Uh, I, I kind of think of like different trips I've been on throughout my life. So like I would, you know, I would, I would start the day with the omelet omelet of Eres that I had in Paris on my honeymoon with Ariel, my wife, uh, I'd have a lunch with that. Uh, lobster Tom co soup that we all ate together. Oh, in Alaska.

Zach Kornfeld (32:01):

Wait, it's just sub can I change my day? That was a good soup.

Jaymee Sire  (32:04):

You get, we can add it in.

Zach Kornfeld (32:05):

I still soup little midday snack. 

Ned Fulmer (32:06):

Uh, some, some brick fired pizza from Italy. We just like went to, to this lunch.

Zach Kornfeld (32:15):

That's just the midday snack.

Ned Fulmer (32:17):

That's midday.

Jaymee Sire  (32:18):

Fully supportive of the day afternoon pizza. 

Ned Fulmer (32:20):

Mm. And then yeah, for dinner, it's really hard to, to say no to a, a fancy OMA CASSE but uh, I'll go with a, with a,

Zach Kornfeld (32:34):

You gotta do a steak. You're a steak boy.

Ned Fulmer (32:35):

You're seared ribeye. Yeah. And the, um, mashed potatoes from Elaine D CASA's restaurant.

Zach Kornfeld (32:43):

Will throw in a seafood tower too.

Jaymee Sire  (32:48):

I mean, it's your day. You can do whatever.

Zach Kornfeld (32:49):

The steak guys might as well get the seafood tower. They tend to have pretty good ones. and just to be clear, food network is paying for this meal. Yeah, of course. Clearly. Okay. Yeah.

Jaymee Sire  (32:59):

and, and any dessert to top it off or you just ending on the, uh, desserts?

Ned Fulmer (33:03):

I love tier MASU.

Jaymee Sire  (33:05):

Mm-hmm all right. Yeah. I mean, sounds pretty perfect.

Zach Kornfeld (33:08):

How dare you.

Jaymee Sire  (33:10):

I know my stomach is growling for sure. Um, no, sounds perfect. Sounds very on brand. And we are so looking forward to the brand new show on food network and discovery plus, so best of luck with, uh, the launch

Zach Kornfeld (33:23):

Thank you. Thank so much. We really hope people enjoy it. It's uh, we can promise it's unlike anything you've ever seen on food network before mm-hmm

Jaymee Sire  (33:35):

You can catch Ned and Zach on no recipe road trip with the try guys, which premieres Wednesday, August 31st at ten ninth central on food network and streaming on discovery plus, and just a reminder, we are taking a break from releasing a new episode next Friday, but we will be back the week after in the meantime, make sure to follow us wherever you listen to podcasts. So you don't miss a thing. And if you enjoy today's episode, please rate and review. We love it. When you do that, that's all for now. We'll catch you foodies next Friday.