Sauced About Sauce Chefs Gabrielle Hamilton and Ashley Merriman play a music parody game where songs about getting drunk— or sauced— were rewritten to make them about sauces and condiments.

Sauced About Sauce

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JONATHAN COULTON, BYLINE: This is NPR's ASK ME ANOTHER, the food show. Are you enjoying your meal? Is there anything I can get you? If you need anything at all, I'm Jonathan Coulton. And here's your host, Ophira Eisenberg.


Thanks, Jonathan. We're playing games with chefs Gabrielle Hamilton and Ashley Merriman. Are you ready for one more?


EISENBERG: OK. As Shakespeare wrote, if music be the food of love, play on. So in honor of that Jonathan Coulton is going to sing you the clues in this game called Sauced About Sauce.

MERRIMAN: OK (laughter).

COULTON: We rewrote songs about getting drunk - or sauced - to make them about sauces and condiments. So all you have to do is tell me what I'm singing about or the song or artist that I'm parodying. And you'll be working together. So when I finish the song, you can talk it out, figure it out. All right?


COULTON: (Laughter). All right. Here we go.

(Singing, playing guitar) Made beans, fermented beans. When I get Chinese food, they'll send some, I hope, in a plastic envelope.

HAMILTON: Soy sauce?

COULTON: Soy sauce is correct. Absolutely.

MERRIMAN: Soy sauce - excellent.

HAMILTON: What's the song, though?

MERRIMAN: What's the song? Yeah.

HAMILTON: (Laughter).

COULTON: Do you recognize it?


COULTON: Almost.

HAMILTON: It's (vocalizing).

EISENBERG: Yeah, yeah. You know it. When you hear it, you're going to be like, ugh.

COULTON: It's "Red Red Wine," originally Neil Diamond.


COULTON: But most people know the UB40 version from the '80s.

HAMILTON: It's true.


COULTON: All right. Here's another one.

(Singing, playing guitar) Anytime I'm out of this stuff, pull up near another fancy car...

HAMILTON: (Laughter).

COULTON: (Singing, playing guitar) ...To borrow a jar.


HAMILTON: That's good.

COULTON: (Singing, playing guitar) If they only have the yellow squirt kind, if it's not the fancy one from France, I look askance.

HAMILTON: So good.

MERRIMAN: This is good.

HAMILTON: Well-done.

COULTON: Oh, thank you.

MERRIMAN: This is very well-done. Pardon me, sir...


MERRIMAN: ...But do you have any Grey Poupon?

EISENBERG: (Laughter).

MERRIMAN: Yes. My brothers and I when I was little used to play that game. We - there would be - we would get in the car, pretend we were driving. Someone would be the chauffer. Someone would sit in the back. Roll down the window - which, of course, in those days, you had to actually...

COULTON: Hand crank.

HAMILTON: (Laughter).

MERRIMAN: ...Roll down the window. And hand over the bottle of Grey Poupon...

EISENBERG: Oh, my goodness.

MERRIMAN: ...To the other brother sitting outside on the bicycle.


EISENBERG: Talk about a setup for you becoming who you are - (laughter) that that was a childhood game.

MERRIMAN: Yeah, of course. And I was the chauffeur.

EISENBERG: (Laughter).

MERRIMAN: So yeah, exactly. Perfect.

COULTON: (Laughter). And did you recognize the song?

HAMILTON: Is it from the Eagles or...


COULTON: It is The Eagles.

HAMILTON: ...Don Henley or...

COULTON: Yeah, it's the Eagles.

EISENBERG: That's it.

COULTON: That's "Tequila Sunrise." All right. Here's another one.

(Singing, playing guitar) On my ice cream, there's a gooey yellow ooze. If the name has you confused, no, it's not made out of booze. It's for ice cream. Make a sundae out of it or a sweet banana split. I like more than just a bit on my ice cream.

MERRIMAN: Well, I'm going to have to go butterscotch.

COULTON: Butterscotch...


COULTON: ...Is correct. Yeah. Absolutely.

MERRIMAN: Butterscotch - but what is the song?

EISENBERG: It's by the same artist that did "Firework." That help at all?

COULTON: (Laughter).

MERRIMAN: That's Katy Perry. That's Katy Perry.


COULTON: Katy Perry - it is.



COULTON: "Last Friday Night" is the song. That's right.

MERRIMAN: Different age bracket here, I think.

COULTON: Yeah. No, I know (laughter).

MERRIMAN: (Laughter) Yeah.

COULTON: I wouldn't have known it either.


EISENBERG: You know what? Butterscotch might be a different age bracket. Is butterscotch - I mean, I feel like there was a moment...

HAMILTON: Now it would be called a salted caramel sauce.

EISENBERG: Oh, that's right.

COULTON: Oh, that's - yeah.

HAMILTON: Because - where everything is salted and burnt (laughter).

EISENBERG: That's right. Right. 'Cause to make butterscotch, you need a grandmother's purse for it to sit in for a while, right? That's part of...



COULTON: That's the best way. OK, this is the last one.

(Singing) Woke up on Sunday feeling so hungry. It's too late for breakfast but early for lunch. So cover my poached eggs with the sauce made from more eggs, that lemony drizzle that makes it a brunch.

HAMILTON: The sauce is hollandaise.

COULTON: Hollandaise - that is correct. Yeah.


HAMILTON: And I guess it's wasting away in "Margaritaville."

COULTON: Yeah, Jimmy Buffett - that's right.


COULTON: I mean, it's hard to beat a poached egg with hollandaise sauce on it. I mean, it's...

MERRIMAN: So good.

HAMILTON: Strong agree, strong agree.

EISENBERG: Another perfect game, a really perfect game. Well done. Thank you so much. Chefs Gabrielle Hamilton and Ashley Merriman, thank you so much for joining us.

HAMILTON: Thank you.

MERRIMAN: Thank you for having us. Thank you very much.


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