{"ai_pass_count":5,"analysis_step_count":13,"confidence":0.7997887389113506,"created_at":"2026-07-17T13:32:42.616175+00:00","id":167535,"node_number":"683211","processing_time":2.6627047061920166,"recent_steps":["net.llm_structured_analysis","net.rules_detect","net.context_window","net.store_session","net.llm_structured_analysis"],"recording_id":171908,"text":"I'll never look at ice cream the same. But anyways, back over to KCTU PKG grade, what do you think? Are you disappointed in my explanation of what's real and not real? Hey, D0, M-A-I, this is KCTU PKG. Let me tell you what I think about that. So as long as you satisfy the dairy requirements, you're making real. You can call it ice cream, I'm the thing. And I was wondering if you're going to draw the line, well, if it has kelp gel in it, it's not real or xanthan gum or all of the other things that they put in ice cream to get the right mouth feel and melt rate and all that stuff. So no, that's a very interesting definition. I mean, even if it says all natural, it can have a ton of kelp gel in it."}