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Netflix recently kept the successful nostalgia train going with Cobra Kai‘s fifth season, and although it feels bizarre that we haven’t yet heard about a renewal there, perhaps there’s another franchise that you’d like to revisit soon, too? That ’70s Show previously aired on FOX for eight seasons and 200 episodes total, and Netflix decided to revive the gang for That ’90s Show.

We’ll have to wait and see if the audience is still into it, but for now, you might be wondering if there will be as plentiful of an episode supply as the TV show of yesteryear. The answer: Not even close. Yet don’t worry, that’s about right for the streaming age, so expect the revival’s first season to bring 10 fresh episodes. The entire batch will arrive on January 19.

The good news, though, is that the Forman basement is still alive and well (as are Red and Kitty, played by Kurtwood Smith and Debra Jo Rupp, respectfully), and much of the O.G. gang will return as guest stars. Those names include Topher Grace and Laura Prepon as Eric and Donna along with Mila Kunis and Ashton Kutcher as Jackie and Kelso. Did we mention that the latter pair is married, and Mila isn’t buying it, either? Oh well, they should still be entertaining. Expect to also see Don Stark as Bob, Tommy Chong as Leo, and Wilmer Valderrama as Fez. Here’s the official synopsis:

It’s 1995 and Leia Forman is desperate for some adventure in her life or at least a best friend who isn’t her dad. When she arrives in Point Place to visit her grandparents, Red and Kitty, Leia finds what she’s looking for right next door when she meets the dynamic and rebellious Gwen. With the help of Gwen’s friends, including her lovable brother Nate, his smart, laser-focused girlfriend Nikki, the sarcastic and insightful Ozzie, and the charming Jay, Leia realizes adventure could happen there just like it did for her parents all those years ago.

You can stream Netflix’s That ’90s Show on January 19.

One of the first things I learned to cook was ravioli. Initially, it was less “cook” than “assist in the preparation of,” which my family would do every Thanksgiving and/or Christmas, rolling out dozens of little meat-cheese-and-herb filled pasta dumplings, that were generally far more coveted than the inevitably dry-ass turkey. My grandma or great aunt would then serve them, slathered in a heavy red meat sauce that had been simmering for hours, with a thin film of orange grease on the top, as seen in virtually every mob movie ever made.

I still make ravioli (you can say “ravioli” or “raviolis,” the “i” makes it plural in Italian) every year with my own kids. Partly to maintain the tradition, and partly because I just like eating them. I’m a firm believer that the team production effort makes them taste better.

We did, and do, always make them basically the same way: cook the meat (ground beef, usually, maybe with some other ground meat in there too) for the filling in a pan, mix it with herbs, cheese, and/or greens (spinach or swiss chard), let it cool, and then use the mixture it to fill the little scalloped-edged ravioli squares. Most of the recipes I’ve researched online seem to describe basically this same method.

This is partly why I was surprised to find, when I worked in the kitchen of a Chinese restaurant in college, that they never cooked the meat before it went in the dumplings. Pork, shrimp, or chicken — it always went into the little potsticker rounds raw. And, much like my grandmother’s holiday ravioli, they nearly always were boiled from frozen without defrosting first. (If you don’t freeze the ravioli, you have to cook them the same day, or else the pasta dough will start to turn green. It usually happens within 12 hours, even when refrigerated. I’m not sure if this is also true for eggless doughs. In any case, freezing keeps them from turning green.)

Looking around the internet for dumpling recipes, it seems this is how most meat dumplings are made, across varied cultures — gyoza, shumai, pelmeni, mantu, momo… — the list goes on, but raw meat seems to be the norm. My rough poll of fellow Uproxx Life writers Steve Bramucci and Zach Johnston revealed similar experiences; learning, and continuing to make, ravioli with cooked meat filling, even as we’d learned many other types of dumplings using raw meat.

Which made me wonder: have Italian-Americans always been making ravioli by cooking the meat first, and if so, why? I follow a lot of Top Chefs on Instagram, so I reached out to the two I see making ravioli most often, Joe Sasto and Joe Flamm (clearly, I was hoping to hear from a diverse cross-section of chefs named Joe). I asked Flamm, the season 15 winner and current chef/owner of Rose Mary in Chicago, about it, and he told me “Yeah, so that’s funny: actually we do cook the meat and always have in all the Italian food I’ve ever done. Stuffing raw meat wasn’t something I saw until I worked at a Korean BBQ spot and made the dumplings and they were all raw meat. We still make them, and still cook the meat.”

Clearly, my experience here was not an outlier, cooking meat for ravioli even while learning a variety of raw meat-and-dough dumplings. Next, I asked Sasto, also a season 15 competitor, who currently runs a few pop-ups and cooking classes, if he always cooks the meat for his ravioli and stuffed pastas, and got a different answer.

“Definitely not,” Sasto said. “It depends on the desired shape, filling, texture, and result you’re looking for.”

I asked if cooked was how he’d first learned it, and he said no, actually. His first stuffed pasta was a traditional tortellini with raw ground pork and mortadella.

If you can use raw pork in a tortellini, it would stand to reason that you can use raw meat in a ravioli. And if it’s possible, why isn’t it standard? Since I couldn’t exactly answer that one with a poll, I figured the best way was just to make some that way and compare the results and the process. I already had the necessary ingredients in the fridge.

To start, I mixed up some dough using my usual ratio — three eggs, three yolks, two cups of 00 flour, and a little olive oil, which I prefer to mix up in a food processor since that seems to be the fastest method (your own dough ratio will vary based on egg size, flour type, and climate). For the filling, I used what I already had in the fridge: ground beef, ricotta, grated raw garlic, Parmigiano reggiano (24 month-aged), parsley, and eggs.

Fairly similar to what you’d put in an Italian meatball.

From there I made them more or less the way I always do — rolling the dough out in the machine, then laying it across my metal ravioli press. I rolled the sheets out to number seven thinness on my machine (which goes up to 8). I usually go thinner for ravioli than other pasta because the edges will be two sheets pressed together.

One thing I noticed right off the bat with the raw method was that the filling stayed a little more uniform in its raw form; a little less crumbly than the cooked version, which made the filling process a little easier. They made nice little gelatinous balls (also my nickname in high school).

I suppose I could’ve even used a piping bag, though I didn’t. Just a small spoon.

To cook them, I, again, just threw them in a pot of boiling salty water (I read somewhere, I think it was Samin Nosrat, that salting the dough can make it tougher, so I compensate with saltier cooking water. To be honest I’ve never noticed much difference in texture between salted and unsalted dough).

Unfrozen pasta cooks pretty fast — about three minutes or so, though I don’t time it. I just judge by how it feels against the stirring spoon. Fresh dough sort of goes from soft to stiff and back to soft again (but not too soft!). One other benefit of this method I noticed was that when one of the ravioli opens during the boiling process (which pretty much always happens, just hopefully not with too many of them), all that raw egg and meat in there seems to keep the filling from just leeching out into the boiling water. It gets more contact with the water but maintains its cohesive little ball shape. Which is nice.

I took them out with a slotted spoon and put them into a pan with some butter and a little pasta water (which makes a simple little pasta water-reduction kind of sauce). I added some black pepper and a little more grated parmesan.

At this point, probably the obvious question in choosing to put the filling in raw is, was that mere three minutes or so in the boiling water enough to cook the raw meat sufficiently that it was safe to eat?

The FDA guidelines on ground beef (as well as veal, lamb, and pork) say that it should be cooked to 160 degrees Fahrenheit (71 degrees Celcius). According to my jabs with the meat thermometer, the meat filling was indeed over the legal threshold (and if you eat your hamburgers pink or red in the middle, as lots of people I know do, you’ve already been eating it at slightly less than that). In fact, it was pretty close to the ideal temperature.

Of course, ravioli vary in size, and whether it would cook at the same rate as the dough like this did in other ravioli would depend on the size of those ravioli, not to mention the thickness and moisture level of the dough. These were relatively small, with probably about a half tablespoon of meat in each. Bigger than that, you’d probably have to boil long enough for the pasta to start getting mushy and limp.

Probably the second most obvious question: were they any good? Obviously, you’ll have to take my word for it here, but upon first bite, I actually said, out loud, to myself, “holy shit.” The meat inside was juicy and delicious, like a freshly cooked tender meatball, and some of the fat from that meat had basically rendered through the dough, which also had a creamy coating of butter and pepper on the exterior.

I ran into the living room to feed one to my wife, and she concurred. In fact, she said, and I quote, “That’s one of the best things I’ve ever eaten.”

Anyway, these were good. That being said, I cooked them fresh. If you were making a big batch of ravioli for a special occasion, you’d probably have to freeze them, for the reasons outlined above. Frozen ravioli change the calculus a bit. In order to test that, I had to put some in the freezer and wait.

Frozen ravs obviously take longer to boil. For the frozen batch, the boiling process took 10 minutes or more. Of course, you need that longer boil time to defrost and then boil the raw meat filling. So, how’d we do?

So far so good. The internal temp was actually higher than with the non-frozen batch. And that was before I added them to the sauce, which one would imagine would raise the temp even higher. I served this version with a simple tomato sauce:

As for the taste, they were still great, though if I’m being honest, noticeably not as good as the fresh version. This even with more sauce. Presumably, this was due to the simple truism that frozen food just isn’t as good as fresh food. If you cook a hamburger pattie from frozen and cook one fresh, you’re going to notice a difference with that too. The meat isn’t as juicy, the fat doesn’t render out the same way, etc. Basically, the same factors seem to be at play here.

Having established that one certainly *can* make ravioli using frozen meat, what are the potential reasons for cooking the filling first?

• No size restrictions on the ravioli.
• Maillard reaction, aka char flavor. A boiled burger wouldn’t taste like a grilled one, and for the same reason, you could make a case that browned meat filling tastes better than non-browned. I didn’t necessarily find that here, but I could see that.
• The ability to season as you go. The major drawback of raw meat filling is that you have to cook a little bit of it when you want to test the seasoning level. Doesn’t seem like that big a deal, but that is an advantage.

Of all the reasons, the idea that you wouldn’t have to worry about ruining the pasta texture to get the filling cooked seems the most persuasive. As Joe Flamm explained it, “My assumption/thought/belief was always that because you cook dumplings longer, you use raw. Nobody eats al-dente shu mai. But pasta dough is thinner, so you have to cook the filling to get the right combo of just-cooked pasta and hot filling.”

Even though I had great results with my raw-filled ravioli, which also saves a fair amount of prep time (cooking plus chilling), it makes a certain sick sense that the Italians would come up with a dumpling method that prioritizes pasta texture above all else. These are the same people with the fanatical (some might go far as to say unhinged) obsession with “al-dente” dough, who refer to any pasta sauce as “the condiment,” etc.

Certainly, a matter of personal preference. I’ve been making these the same way for 20 years, but my initial results with raw filling have been positive enough that I’ll probably keep doing it that way, at least until I screw them up enough times that I go back to the old method.

All I know is, a filled dumpling is one of the highest forms of cuisine. If I’m trying an unfamiliar cuisine, I almost always go for the dumpling first. Whatever the culture, and whatever the dumpling, there’s inevitably a grandparent in the back filling those things with every flavor that can fit and lots of love. Dumplings pack more love per cubic inch than any other food.

—
Vince Mancini is on Twitter.

A little more than five years ago, the world freaked out overnight with the release of “Pokémon Go,” the augmented reality app game where people can find and collect pocket monsters in the real world. It seemed like everywhere people went they’d see folks staring at their phones trying to chase down a Charmander.

The Pokémon Go app’s popularity soon fizzled out but the idea lives on in Bird Buddy, a new app-enabled bird feeder.

Bird Buddy is all the rage at this year’s CES, formerly known as the Consumer Electronics Show, because it takes fantastic pictures of real wildlife and it’s a fun, educational game to play as well.

CES runs through January 8 at the Las Vegas Convention Center.

Bird Buddy is a feeder you put outside your home that has an app-enabled camera attached, like a Ring doorbell. The motion detector inside the app turns on when birds fly up to get a snack from the feeder and then it takes photos and videos.

See on Instagram

The app notifies you when you have a new arrival at the feeder. But should you miss one, the app will send a postcard with a photo of your new visitor. The basic model can be charged via a USB-C cable, but you can also upgrade it to run on solar power so you don’t have to charge it as often.

The app is enabled with AI technology that the company says can detect up to 1,000 types of birds. The technology was developed by Bird Buddy after it collected around 3 million photos. Two million of these were processed by an ornithologist who led a team of interns to train its bird identification AI.

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“We try to kind of gamify the collection so it’s a really fun game that you can play — almost like a real-life Pokémon Go with real animals and wildlife in your backyard,” Kyle Buzzard, the company’s co-founder and chief hardware officer, said according to Associated Press.

The cool thing is that, unlike Pokémon Go where you collect digital creatures in real-world settings, Bird Buddy is a game where you collect and learn about real wildlife.

The company started off as a Kickstarter project in 2020 and has since sold out its entire inventory of 100,000 feeders. The basic feeder kit starts at $199.

See on Instagram

At this year’s CES, Bird Buddy debuted its new hummingbird feeder, which can take photos and videos of more than 350 hummingbird species with wing speeds of up to 60 mph. The feeder is expected to go on sale in late 2023.

Bird Buddy is a fun way to get people into bird watching who might never have otherwise. As its technology develops, it may become a great tool for conservationists to track different species because it’s constantly tracking bird movement.

“We get timestamps, and we know the species and we know — generally — the location based on the town that you put in,” Buzzard said according to TechCrunch. “We’re building the largest database of bird visits.”

By now just about everyone has seen the viral “Wednesday” dance. It’s the dance Jenna Ortega does in the hit Netflix series, “Wednesday” where we get a closer look at the eldest Addams Family child as she navigates the boarding school, Nevermore Academy.

The dance resembles the kind of moves a zombie might make, with a little extra rhythm, and it’s jumped off the small screen onto the even smaller screens of cellphones. It’s become a viral challenge on TikTok that even celebrities and athletes have joined in on. But Ortega recently revealed that she had no idea what the dance was going to look like until it was nearly time to shoot the scene.

Ortega stopped by “The Tonight Show Starring Jimmy Fallon” and explained that she was tasked with choreographing the dance. The young star said director Tim Burton came to her about two days before the scene was to be shot and said, “Hey, Jenna, so I know you said that you wanted to choreograph this yourself. I know you got it. I know you’ve been working on it,” he ended by saying he trusted her. The only problem is … she in fact did not have it. She was not working on it.

Because her character, Wednesday, also fences and plays the cello, Ortega spent a lot of her free time learning to do those things, and choreographing the dance completely slipped her mind. She told Fallon her response to Burton that “it’s all so good,” when in reality she had “not gone over it at all.” Ortega admits that she was kicking herself for not working on the dance but she still had two days to figure it out.

And that’s exactly what she did because what she put together essentially took over the internet. Ortega said, “I’m not a dancer. I don’t do any of that. I have no experience in that field,” before she revealed that she didn’t sleep for two days while watching videos to prepare. That’s intense preparation but it was all worth it.

See the entire interview below and if you haven’t seen the original Wednesday dance, you can check that out below the interview.

Watch the original Wednesday dance below:

Without bees, the human race would be screwed. We rely on those little buggers to pollinate most of the crops that feed most of the world—they’re a critical link in the food chain that sustains human existence.

But scientists have been worried about bee populations in recent years, as colony collapse disorder, habitat loss and various bee diseases have threatened the planet’s primary pollinators. There’s good news for our fuzzy, buzzy friends, however. The world’s first honeybee vaccine has been approved by the U.S. Department of Agriculture to help stave off American foulbrood, a deadly disease that’s spread through bacterial spores and can take down entire colonies.

So how does a bee colony get vaccinated? Are we talking 50,000 teeny-tiny syringes or what?

The process is actually quite ingenious. According to a press release from Dalan Animal Health, the vaccine, which contains dead Paenibacillus larvae bacteria, gets mixed into the queen bee’s feed, which is then consumed by worker bees. Those worker bees incorporate the vaccine into the royal jelly they feed to the queen. After she eats it, the vaccine gets deposited into her ovaries, which provides immunity to the larvae she produces. Thus, all her little baby bees are born already vaccinated for American foulbrood.

Pretty nifty, eh?

The vaccine was developed by the University of Georgia’s College of Agricultural and Environmental Sciences in collaboration with biotech company Dalan Animal Health, and researchers are hopeful this breakthrough will lead to similar vaccines.

“They are taking a stab at this one because it’s such a historically important bee disease,” Keith Delaplane, CAES Department of Entomology professor and director of the UGA Bee Program, told Georgia Public Radio. “With the good results, which we anticipate based on lab work, we can expand the product line to other diseases.”

There is currently no cure for American foulbrood and, despite its name, it has become a global issue. According to Delaplane, beekeepers have been using antibiotics to fight off the disease, but the USDA is trying to cut down antibiotic use in all food-producing animals. This vaccine helps eliminate the need for them in the honeybee population.

The Guardian reports that the vaccine will first be made available to commercial beekeepers. American foulbrood has been found in up to a quarter of hives in some U.S. regions, forcing beekeepers to burn infected colonies and use antibiotics to limit the spread.

Annette Kleiser, CEO of Dalan Animal Health, pointed out that population growth and climate change make honeybee pollination all the more important to protect. “Our vaccine is a breakthrough in protecting honeybees,” she said. “We are ready to change how we care for insects, impacting food production on a global scale.”

The development and approval of this vaccine is also a good reminder that vaccine technology is always evolving and it’s not just humans that benefit.

Of course, good news for honeybees is good news for humans. According to the FDA, honeybees specifically pollinate a third of the food Americans consume. We need them more than they need us, but helping them thrive is a win-win for us both.

Yay, science.

In a recent game against the Cincinnati Bengals, Buffalo Bills safety Damar Hamlin went into cardiac arrest on the field after making a tackle. The game was only about ten minutes into the first quarter when Hamlin collapsed and a flurry of medical personnel rushed to revive him.

His medical emergency immediately raised questions and a renewed focus over the safety of football as a sport and the degree to which professional sports places profits over the health and safety of the players who make the game what it is.

Hamlin was immediately transported to nearby University of Cincinnati Medical Center and the game was postponed indefinitely while the NFL focuses on Hamlin’s recovery and what caused the incident. He was placed into a medically induced coma but has since woken up. According to Yahoo Sports, Hamlin is alert, responsive and asking questions, though he’s still on a ventilator.

One of the first things he inquired about was who won the game, and while he can’t speak, he has been communicating through writing. Doctors are hopeful as “it appears that his neurological condition and function is intact,” according to a press conference by Dr. Timothy Pritts, vice chair for clinical operations at UC Health.

Hamlin continues to be in critical condition in the ICU, but the news of him being alert has his NFL colleges and their families cheering for his continued recovery. Patriots player Jonnu Smith tweeted, “Thank God for improvement just as much as we asked him for healing. If not more.” Sarah Taylor, the wife of Hamlin’s Cincinnati Bengals’ rival Zac Taylor, has organized for schools across Cincinnati to send get-well cards to Hamlin.

u201c”You won the game of life.” u2764ufe0fud83dude4fnnDoctors from UC Medical Center speak to the progress they’re seeing from Damar Hamlin.u201d

— NFL (@NFL)
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Even President Biden tweeted words of support, writing, “Great news. Damar, like I told your mom and dad yesterday, Jill and I – along with all of America – are praying for you and your family.” The entire nation is rooting for Hamlin to make a full recovery. And to show their support, fans have been flooding his fundraisers with money.

Hamlin started a foundation called The Chasing M’s Foundation in 2020 right before he was drafted into the NFL as a 6th round pick in 2021. The foundation was started as a way to give back to his community according to the GoFundMe where Hamlin wrote, “As I embark on my journey to the NFL, I will never forget where I come from and I am committed to using my platform to positively impact the community that raised me.”

u201cZac Taylor’s wife, Sarah, started a campaign at their kid’s school to make get-well cards for Damar Hamlin.nnRoughly 40 schools in Cincinnati are now participating nnvia @meghanmongillo | @Local12u201d

— CBS Sports (@CBS Sports)
1672951300

The GoFundMe was set up for the foundation’s very first toy drive, but after Hamlin’s on-field cardiac arrest, fans have donated millions. Currently, the fundraiser sits at just over $7.3 million and it continues to climb. Hamlin’s father Mario is the executive director of Chasing M’s and is asking for people who would like to help to donate to first responders and the University of Cincinnati Medical Center’s trauma center. He has also been encouraging people to buy their local first responders lunch.

The Chasing M’s Foundation also has a website where donations can be made to aid Hamlin in giving back to his hometown of McKees Rocks, Pennsylvania. While Hamlin continues to recover, his teammates headed to practice after hearing the good news. We certainly hope the progress continues and he recovers quickly.

If you would like to contribute to Chasing M’s GoFundMe, click here.

If you would would like to contribute to The Chasing M’s Foundation directly, you can click here.

Miley Cyrus announced that she would drop her eighth album, Endless Summer Vacation, this Spring. This would be the first project the pop singer and former Disney star has made since 2020’s Plastic Hearts. The new album is set to debut on March 10. During her Miley’s New Year’s Eve Party NBC special on New Year’s Eve, the singer shared she would be dropping her first single off the upcoming album “Flowers.”

On Tuesday, Cyrus took to social media to share more album promo, including a trippy teaser trailer.

Release date

Endless Summer Vacation is out on 3/10 via Columbia. You can pre-order it here.

Tracklist

The “Wrecking Ball” singer has yet to release the tracklist for the upcoming album, but it will presumably be coming soon.

Features

Regarding features, Cyrus has been mum about who will join her on the album, but names will hopefully be released soon. However, it was revealed that she worked with producers Kid Harpoon, Greg Kurstin, Mike WiLL Made-It, and Tyler Johnson, according to a press release. The project will serve as the singer’s “love letter to LA.”

Singles

The album’s lead single, “Flowers,” will arrive on January 13, coincidently the same day as her ex-husband, actor Liam Hemsworth’s birthday.

Trailer

In September of last year, Trevor Noah announced that he would be exiting The Daily Show after seven years behind the iconic desk. After finishing up his duties last month, The Daily Show has been living in a host-less limbo until it returns this month with new episodes. Thus asking the big question: who is going to be hosting this thing now?

Instead of picking a last-minute permanent host, Comedy Central decided to go the Jeopardy! route and enlist in a bunch of comedians to take over until a new host can be named in a Comedy Central coronation of some sort. That’s how they do that, right?

Today, the network released the upcoming lineup of hosts starting with Leslie Jones (Jan. 17), followed by Wanda Sykes (Jan. 23), D.L. Hughley (Jan. 30), Chelsea Handler (Feb. 6), and Sarah Silverman (Feb. 13). Dates regarding the other upcoming hosts, Al Franken, John Leguizamo, Hasan Minhaj, Kal Penn, and Marlon Wayans will be announced later on.

Even though there is no permanent Daily Show host for the future, there is one late-night lady who recently lost her own show and could be a very great replacement host. Just a thought!

As for Noah, next up he will reprise his hosting duties for the third year in a row with this year’s Grammy awards on February 5th, 2023. He is really becoming a huge fan of music lately. Good for him.

(Via The Wrap)

Eight months after Young Thug’s arrest alongside 27 other members of the alleged street gang/record label YSL, jury selection for the trial has begun, while the trial itself will take place shortly afterward. Since the initial 56-count indictment and arrests, numerous members of the group have been offered and accepted plea deals that will at the very least see the end of YSL as we know it, including Gunna and Thug’s brother Unfoonk.

Young Thug himself, though, remains on the hook for eight charges after a search of his home yielded several new charges in addition to one count of conspiracy to violate Georgia’s Racketeer Influenced and Corrupt Organizations (RICO) Act. The charges against him are now: possession of a firearm while committing a felony; possession of a machine gun; two counts of participating in criminal street activity; and three counts of violating the Georgia Controlled Substances Act. A charge of street racing was tacked on in December, drawing criticism from Thug’s lawyers.

The high-profile trial is estimated to last between six and nine months, according Fulton County Judge Ural Glanville (per Fox Atlanta), and has attracted the scrutiny of multiple recording industry professionals who feel that the use of Thug’s lyrics to connect him to the initial RICO indictments has racism written all over it. Regardless of the outcome, the terms of the plea deals given to Thug’s artists prevents them from associating with other accused members of the alleged gang and even mentioning it in their lyrics, which means that YSL will essentially be no more.

Young Thug is a Warner Music artist. Uproxx is an independent subsidiary of Warner Music Group.

Despite the fact that Ron DeSantis has become the GOP’s presumed new Golden Boy, MyPillow magnate Mike Lindell is continuing to put all of his eggs — and reportedly more than $40 million of his own money — into Donald Trump’s gilded golden basket. And while he’s obviously already #TeamTrump for 2024, he doesn’t understand why no GOP congressperson has offered up the former president’s name for Speaker of the House. On Wednesday night, Jimmy Kimmel admitted that he might like to see what that would look like.

After adjourning for the evening on Wednesday following six rounds of voting, no Speaker of the House named, and Kevin McCarthy absolutely sh*tting his pants with an awkward smile permanently plastered on his face, the House of Representatives — which currently technically has zero members — will reconvene and try again. Kimmel, however, is not particularly optimistic that they’ll be able to come to any sort of agreement, noting that House Republicans are “giving Southwest a run for their money right now. They’ve been in power for two days and so far, putting Republicans in charge of the House of Representatives has been like putting woodchucks in charge of your lawn.”

But if any GOP members were watching Mike Lindell’s live-streaming channel yesterday (despite the fact that no one watches Mike Lindell’s livestreaming channel), they might be compelled to cast their next vote (and the one after that, and the one after that…) for everyone’s favorite stable genius. The pillow scion even claimed that “everybody’s texting me going, ‘Why doesn’t somebody put his name in there and get this done?’” Which seems dubious — mostly because we’re pretty sure the FBI still has his phone. “But think what [Trump] could get straightened out in three months,” Lindell said with the greatest enthusiasm.

Between bouts of hysterical laughter, Kimmel admitted that he was equally intrigued by the idea:

Can you imagine Donald Trump as Speaker of the House? Nothing would EVER get [done]. He’d spend every session banging that gavel like it was a porn star.

You can watch the full clip above, beginning at the 2:10 mark.