might taste like. The discussion spiraled into a comedic goldmine, with suggestions ranging from the heels of a cheetah for their supposed tenderness due to the constant sprinting, to the blowhole of a whale, imagining it as a unique delicacy that could redefine gourmet dining. Patrice, with his rich, engaging voice and sharp wit, often took these ideas to new heights, adding layers of humor that made the bit unforgettable. His ability to see the absurdity in these scenarios, combined with his infectious laughter, turned these off-the-cuff remarks into memorable radio moments. The segment not only showcased the trio's comedic timing but also their knack for exploring the bizarre with a sense of childlike wonder. Listeners were treated to a mental safari, where each animal part suggested was more outlandish than the last, yet somehow plausible in this hypothetical world of exotic dining. The bit's charm lay in its sheer creativity and the hosts' and Patrice's capacity to laugh at the ridiculousness of their own ideas, turning a simple question about food into a commentary on human curiosity and the limits of culinary adventure. It was moments like these that captured the essence of the show's appeal, offering a blend of shock, humor, and a dash of culinary curiosity that left listeners both amused and pondering the wild possibilities of their next meal.