This is the downbeat on ninety seven to one, the Freak, It's the
dirty downbeat, it's the latter eight o'clock in the morning, Good morning to
you, thanks for listening. We're on six to ten every day. It's
Kevin, Mikey, Danny and JJ getting until ten o'clock. Nine o'clock.
You can call in if you want to jump in on some of this MAV
chaos, because that's pure I don't know if we're devolving into chaos or just
a beating like the one they took last night, specifically in the last three
quarters. But if you got any Luca Hso's Jason Kidd talk, we can
do all of that. At nine o'clock to give his call to him.
Four seventy eighty seven one nine seven one got something for you here in just
a second before some reaction to you idiots who had allegedly had exclusive audio of
the porn that was played over the Fort Worth school board deal, when guy
says nine to four I got my new ring tone. I imagine that waking
up to that every day. Another guy, are y'all proud of yourselves?
Which I very much support. Another guy, I listened y'all on a warehouse
over a large bluetooth speaker so I can hear y'all wherever I may be working
in there. When that clip hit, my boss walked in and looked at
me and said, what the actual f are you doing right now? And
he said appreciate y'all with a little laughy laugh. Emoji always can get in
trouble, so I gotta be honest. That's to me, the highest compliment
that you can get when you get in trouble with your boss. For listening.
It's just hands on hips. What are you doing? What are you
doing? Are you doing? So? Shout out to whoever that was two
on four area code and everyone in the warehouse. Keep it here, y'all,
play it loudly, no ear buds. Well mark you got me.
I made sure I was here at seven thirty, I laughed out loud.
Y'all are crazy. We got a segment coming back for just a second time
ever. It is time for this food cart, food cart, pasign Ya
talkos food cart, the food cart, Hamburgers and breakfast food card, food
cart, let us and giche carton the food cart Other things that you like
to eat food cart, food cart, fast food with about one minute of
notice, Danny went in the other room and recorded that during the break,
thank you, it's return to food court. The one thing that absolutely everyone
in this building, everyone listening, can relate to. This is a relatable
topic. This is about food. It's about food in the Metroplex, food
facts, new foods, foods that are going away. We have it all
here in the food court. First thing is fresh from the kitchen, today's
food news. Do you guys know the difference between James Beard Awards and the
Micheline Awards? Which do you If you own a restaurant, which of those
two would you prefer to win? I think if I was a chef,
I'd want a Beard Award. If I was a restaurant tour I would want
the Micheline Award. I'm not from the service industry at all, but only
one of them has a star attached to it. You don't win the James
Beard Star Awards. You win the Michelin Star. You would choose Michelin.
Yes, I think I would choose Michelin as well, because I think,
Okay, Michelin, I didn't know this, It sounds like you kind of
did, Danny. Michelin is for the restaurant as a whole. The restaurant
gets awarded a Michelin Star and that is you know, everyone wants to go
there. We've got a few of them. I don't know if we have
it. I actually don't think we have one right now in Dallas. I
don't know. I shouldn't know that. But anyway, these James Beard Awards
are for the chefs for sort of other parts of the elements of the service
industry. Yeah, so the semi finalists for the James Beard Award best the
best twenty twenty four of come out and Dallas is strongly represented with a handful
of nods all over DFW. The actual awards will be given out June tenth,
but semi finalists include Outstanding Chef David Uger u y g u R.
David Uger of Luccia, which is in the Bishop Arts District, a mere
stone's throw from where I live. Luccia incredible famously, you have to get
on first of the month and make a reservation, that sort of thing,
cheat code, go in there, sit at the bar, especially if there's
only like two of you, or if you're solo, you can go down
and you can sneak into Luccio without too big of a problem. But incredible
meats, charcouterie board, oysters do they have delicious oysters? Have oysters?
I've not had them. Outstanding bakery semi finalists La Casita Bakeshaw. Oh yes,
you know what it is of ten minute walk from my house? Is
that right? And it is a common probably once a month a Saturday morning,
go get breakfast there. What do you get? Well, they have
all kinds of stuff. It's it's pastries and bakery type goods obviously bake shop
between scones, cinnamon rolls, croissant, croissants, something terribly terribly unhealthy,
yes, always, but you get something small, you know. It's all
kinds of unique builds and it changes each month. So good. Okay.
Websites has brunches a big player there. The website has delicious pancakes, unlike
Danny's weird pancakes. One time they made them one time, Malcolm, Yeah,
forever. It's worth a shot going up there. Sometimes there's a line
that's damn near out the door, but it's worth the sneaking over there.
Right, it's right off a wrappa ho there in Richardson, James Beard Warts
on my finalists here in the Metroplex. Outstanding hospitality for Gemma guys. There
have been a Gemma cat have once. You know what it is. It's
right on kind of Knox Henderson. It's on Henderson, very good, right
next to where what's that big bar, the Henderson Henderson, the old Henderson.
It's gone. I don't know what it's turning into. And Sushi Axiom
used to be on the corner there, Yeah, right along that neighborhood,
the east side of that building. Been there once, took Vita excellent,
Yeah food and a good friend that that U was a server there for a
long time. Yeah, good spot there. A handful of Best Chef in
Texas nominees, Misty Norris of Petra in the Beast that is the Buzzy,
one of the buzzy restaurants in Dallas. I heard nothing but excellent reviews about
that place. Went to a Oatmeal Pizza show in Denton and met one of
the chefs there and he's like huge fans of the show in the station come
any time. And I lost all his contact info because that's a good hookup
to have. I think it's a fairly hard place to get into. I
think, but you're right top of the list. Buzzy Berg is Petra and
the Beast. It's called Petra and the Petra and the Beast. Also Charcuterie
Board I think is one of the best in the state. That kind of
thing. And apparently just jaw dropper meals so. Misty Norris nominated mic Real
Quick house Cleaning Now is the Henderson Tap House is going to be named something
called Lonnie's now Lonnie's and l A W N I E. Lonnie's Texas Ice
House are Sarah Blaskovic talking about this on the Speakeasy couple of days ago.
They're not taking over that spot, it not no, I believe that's across
the street and it's an old house that has been there forever and they're kind
of renovating it to make it a an ice house, which is basically like
an Austin style yard, you know bar where you lee Harvey's Okay has a
lot of those types of places too. Yeah. Sorry. Any other best
chef in Texas Reginio Rojas of Perapeca Peripeta, some authentic Mexican style dinners there,
Anastac Pittman of Jose. I've never heard of it. No, Jose
write k these down, man, I know, dude, I love this
stuff. Arnolfo Sanchez, the third of Vako's Texas Barbecue, never heard of
it. Rich Vana of the Heritage Table. Those are your James Beard Awards
semi finalists, just named yesterday evening twenty twenty four from the Great state of
oh What the karos is over there by the Grapevine Brewery Hoppenstein. Oh yeah,
yeah, yeah, good, good good. Next segment here in the
food court. New on the menu. We got a new bagel shop that
just opened up called Abbey's on Greenville Avenue, and I think we're having a
bit of a bagel renaissance, the bagel sance, the bagel sans, although
renaissance means it was here before, right, Yes, okay, so bagels
so good, so popular. But we haven't had much of a stamp in
the world of bagels in DFW, I know recently and not too recently.
Shugs is my go to there by Smu Schugs is delicious. You're gonna deal
with a line and it is, they're proud of it. You're gonna pay
for it. It's expense, especially if you're like Locks or salmon on a
bagel and you want it the whole way. You're looking at twenty bucks basic,
yeah for a bagel. Seriously, after tax and tip, You're we're
going to spend eighteen to twenty but on a loaded ass bagel. It's one
of those foods that I get a craving for and I will go make sure
I it'ch that scratch. The under the radar long running business right next to
or right down the strip from gold Rush Cafe and Skillman Benny's. Benny's is
great, man. Have you ever been to bagels over by by Dose?
Oh yeah, yeah, yeah, like Coia Dosa. Yeah yeah, yeah.
The place is very good. It's old school and it's been around forever.
But there is nothing better than walking in the front door of Benny's and
inhaling. Yeah, the smells are so good. I don't know of any
bagel shops where I've had a bad bagel, you know, I mean you
have bad bagels grocery stores, if you know. Sometimes. But I've made
this. I started a trend at my house called weird Bay. Oh really,
yeah, trying down with them forever? Yeah, pretty much. Anyway,
I knew a new contestant Abbey's Bagels right on Greenville Avenue. Apparently the
first day he opened a few days ago, line outside the door in twenty
seven degree weather, like the people of Greenville Avenue were ready to rock some
bagels. And apparently they're delicious. So if you're craving that sort of thing
and get down on it. Another thing new on the men. I know,
I think you tease this, but we never got to it. Craft
Singles launching three brand new flavors. Craft Singles like the most traditional basic food,
they're getting weird with it. You guys can probably guess. So instead
of cheddar, they're gonna go with, well, it's just cheddar, it's
just American American cheese, a processed cheese food product doesn't believe is what it's
listed as. And I I will, I used to eat a lot of
the just that you remember, just ripping open the American cheese slice and pounding
it. And I now find that kind of gross sounding. But I used
to love when I was a kid, grilled cheese sandwich. It's perfect on
big fat burger, it's perfect on But I find very little other use for
the American cheese slice. Well, before you get to the flavors. I
don't know what it is, but there or maybe it's just the algorithms know
me. But I see a lot of Anthony Bourdain videos pop up, and
there's these little little shorts that they've been putting out lately, and one of
them is how his version of the perfect hamburger. And it's exactly the way
I want it. You know, it's not over a flame. It's it's
on a cooked and a flat iron skill or an iron skillet eighty twenty or
eighty five fifteen fat. And he said that it's the proper best way to
do it is on a soft potato bun and always American cheese. Yeah,
don't try to trick it up with weird gray air and cheddars and all of
this stuff. It's like, if you're not making the basic element, the
basic components of a hamburger better by doing all this stuff, then you shouldn't
do it. And I fall for that a lot on the okay, career
sounds good or gudda, oh that sounds nice. It's just always better with
straight up America American cheese, lettuce, pickles, tomatoes, and then whatever
your condiment of choice is, are you going onions on it. Great,
but mustard mustard, damn. That's why Maple and motor is so damn good,
because it's the burger that you would make at home for yourself. Airplanes
and Hamburgers, that's what we do. Ninety seven won the freaking Yes,
it's Craft singles flavors. Yeah sure, yeah, I mean pepper Jack.
I'm gonna give it to you because it's jalapenno. Okay, Well you know
we'll meet the middle there. Yeah, I'll do this all day. Uh
cheddar no, and started pretty good and got work. Yeah, you used
to be good at this game. Eight seconds ago. Let's go with some
kind of ranch weirdness. Ranch, I'm gonna just stop the game because they're
not that easy. Garlic and herb okay, which sounds all right, and
then ranchy craft singles and producing caramelized onion, get out of here. No,
I was gonna say, onion sounds terrible. I don't feel like onion.
But if it's caramelize, you find half point for that. Well done,
Danny, you take the lead. Next section here in the food court.
Eighty six, we got a significant restaurant closing just one well, yeah,
you know after forty years. Lowry's the Prime Rib to close after forty
years, and really, yep, dang, I thought Lowries would be here
forever. One critic called Lowry's a multi generational classic. The famous restaurant that
started in Beverly Hills in nineteen thirty eight and has been here for forty years
right on Dallas North Tollway between Beltline and Spring Valley, will remain open until
March of twenty twenty four, and then they are closing, apparently the building
being sold. I'll be damned. You want a hot one rest in peace?
Lowry's Prime Rib overrated one per Okay, that's great to hear. I
thought we were gonna get hot. No. No. If I'm ever at
a wedding or some kind of dumb corporate event and they've got the Prime Rib
guy slicing, I pass right by that, dude every Really. I also
think steaks no snakes are overrated. Steak steaks plus our new sponsor would disagree
with you. Uh yeah, I have, And I made Prime Rib at
Christmas when I was there, and it's it's fine, it's good, but
it's not like when you bite into either a ribby or fill a or whatever
your favorite steak is where it's just the knee buckling deliciousness. I've never really
had that with prime rib and you kind of need horseradish on it. Oh
yeah, let's and I'll take a file a rare. I don't want my
prime rib that rare. It's kind of chewy, and I just don't with
you now that exterior one wing, you know on the prime rib. Yeah,
part it's like a different meat that can be a magical bite, but
generally speaking prime rib it's just glorified to me, dude, I was about
to say this, it's like the ham of beef. Yeah. Oh anyway,
Lowry's Prime Rib, the Prime Rib closing after forty years here in Dallas.
You're listening to the food court on ninety seven one, the Freak.
We're talking about food all right. Time for the main course before we get
into a fast food, a fast paced trivia quiz for you two here in
the food court. But before that the main course. And we only have
like four or five minutes for this, but the main court. Last time,
the main course was Boba t and I brought Boba Ti in for you
guys. I didn't bring anything this time because the main course is something that's
new to me. It's the air fryer. Yep, okay, welcome.
I received a box on Christmas from my brother Cash and my sister in law
Mary, my two favorite people other Christina Simon in the world, and it's
a giant air frar. And now we are here on January twenty fifth,
and it's unboxed. It is sitting in my kitchen. I've yet to plug
it in. It still has stickers that you need to remove before first use,
because I don't even know where to start. Kevin, very simple.
First of all, remove the stickers, okay, because you don't really start
a fire there. And make sure there's no card right there. Give me
a past picture. There's no cardboard or anything inside the air fryer as well,
because sometimes they'll have a they'll have some cardboarder there that if you're not
paying attention, you could start a fire. But get rid of that and
you're good. What you're gonna want to do is you're gonna want to plug
it in, but you're also gonna want to go and grab that booklet.
And that booklet you don't need to read any instructions outside of the menu on
the back, or maybe it's on the front. It's gonna have the temperature,
it's gonna have a bunch of foods listed, and it's gonna tell you
how long you need to put things in there for. And once you start
doing this, you're going to get addicted to it. I would start out
if I were you, I think the most basic thing would be some sort
of chicken breast or chicken tenderloin, or maybe like a pork loin or something
like that. Okay, start me. There are you saying I can throw
a raw chicken breast into an air fryer and then it will be It'll be
cooked. You put anything in there, mic I'm not keep hear, but
that doesn't help me. Amation. Okay, let's start at the base level.
So your frozen foods, like your chicken nuggets, French fries, any
type of frozen food that would you would normally microwave or bake or whatever.
The air fryer is the way to go for those. So if you want
some nugs and some fries or some onion rings or tots, I don't do
anything that makes sense. Those will cook up wonderfully crispy, better than you
would any other method other than deep frying them at home, but incredibly healthier
than deep frying, right because I believe so yeah, you're not adding that
extra element of oil to it. It says little or very or no oil.
Now what I will do is, okay, so like chicken breast is
a great one. But what I'll do is I'll get the split breasts and
then have them long ways. So basically you've got a thinly cut chicken breast,
did they they cook a little quicker that way? Get you a bowl
a good amount maybe a table spoon or two of olive oil, and then
it's the key to these is to use like a dry rub. You want
to do a dry rub on your chicken, so you can create one or
just go to the store, like get a fajeta seasoning, you know,
okay, pretty liberally put it on there and make sure it's all mixed together
and coated on all sides of your chicken in the olive oil with that kind
of fajeta rub or whatever. But I put olivoil on the bottom of it.
No, no, no, no, You're in a chicken in a
bowl. Cut them long way, so you kind of get the like you
other breasts can be really really fat sometimes right, cut them a long way
so you kind of have them so they're still the same size. They're just
thinner, all right. Put the olive oil and the chicken in a bowl,
and then liberally add some of whatever you know. You could be a
blackening season that's great. Fajeta seasoning. There's a number of different ones you
can use. Make sure they're all coated. Put them in your air fire
and then cook it forever long mine at four hundred degrees usually about seven or
eight minutes, and they come out. They're juicy, they're delicious, a
little crispy because of the just a tiny bit on the outside. You get
a little bit of char on the outside. But it's so good I need
twice a week. He's jumping a three oh three, isn't he? Don't
let Carmie over here. Okay, everybodee is supposed to be simple. Break
it down to you like cousin would. Thank you, all right, thank
you shoe, Get you a can of pam. Spray it in there.
Then you're gonna get your chicken. You're gonna season it. You're gonna throw
it on the thing, and it's gonna tell you in the book, how
long it'll tell you. It'll tell me. I'll tell you. Yeah,
break out that book today. You'll see four hundred degrees to ten minutes,
fifteen minutes, whatever it is, it'll tell It gives you the specific instructions.
What you're gonna want to do is about halfway through. Just flip it
over. Elevate your experience. So make sure your chicken breasts are coated in
olive oil. It's so much more delicious and it helps the rubs adhere to
the meat. He said, don't listen to Carmie over here. Car me
Kati westbeaking a little bit closer to my language. But I do. I
did follow what you're saying. What if I have just some beef, can
I make like a burger patty burgers? Put it in just in the thing
and I just turn it on and there it goes. I prefer the skillet
burger. Yeah, skillet burgers away. But but you could do a steak
in the air fryer. You could do it. It's great. And ever
took vegetables too, some vegetables in the air fire wreasted vegetables. Potatoes.
I'll keep post. Yeah, maybe Today's the day I plug it in and
remove the sticker I'm gonna make I'm gonna write down some recipes for you that
are very simple that will elevate your air fire experience. It's just rare that
we have an appliance that takes the world by storm the way the air fire
has. In the last few years. Since twenty nineteen, sales of air
friers increased by eighty five percent. I believe from twenty nineteen until now,
Basically, if they say every other American household now has it has an air
fryer, for something like five years ago, basically no one had didn't exist.
Maybe I don't know. It is a damn toaster oven with a fan
in it. That's all it is. Is it air forces the heat into
your food faster than it would if you were just baking it. You're gonna
love it. The air it is sign for fast food. Where our two
contestants, Kevin Turner and Dingu Bayalis, play a fast paced game, winner
gets surprised. Yeah, I don't know, yell out answers. However,
however you want to do it. Which country consumes the most tea per person?
Is it China? Turkey, or England, England, China. It's
turkeys. No points awarded. Seven pounds of tea per year, the Turks
even more than their coffee. True or false. American cheese was invented in
America. False. Wait, I'll change it just to be different. That
is false. It's Switzerland. Damn you know it's what I meant. Uh.
Fast food. What's the difference between jam and jelly? Jelly? Sweeter?
No jam has actual elements of the fruit still in it. Good enough.
Jam is made with fruit, which is why so chunky jelly is made
with fruit juice. That's a point for Dany Bayali's True or false. Americans
eat the most meat per person of any country in the world. False.
That is false. For a bonus point, what country does gosh? I
would say India, Australia two hundred pounds of meat per person down on these
Louise America is second. That's a lot of meat. Crikey, that's almost
a that's like over a half a pounds of meat a day. Fast food.
How much does the most expensive pizza in the world cost? Nine hundred
dollars I'm making a pizza the size of the sun by Jack Probletski. It's
a nine ninety nine dollars and ninety nine cents. No one's close. Louis
the thirteenth is the name of the pizza Salerno, Italy, twelve thousand dollars.
It takes seventy two hours to make. It can only be made in
your home by three Italian chefs. They come to your home and make this
thing. Three types of caviare bufferlo, mozzarella, lobster from Norway, Cilento
and pink Australian Sea salt now Cheatico. They also sell it with some bottle
of champagne Crew Clo, do mensil whatever you know so they always get you
on that final question. This is for everything. This is determined who wins
the food court today? True or false? Honey is be vomit? False?
False? True true, Damn, you can't change lock it in bye
vomit. No, I don't think it is. That's just true. He's
a black nectar. They drink it in keep it in their stomach while once
they're back at the hive, they regurgitate the nectar into the hive. Both
of you lose JJ. Congratulations, you have won the food court today.
You win two small pieces of milky Way Midnight minis I have acquired. Thrilled
congratulations, and everyone that heard this wins because now you have knowledge for your
eating day. This has been the food court, the food court, so
much fat. Yes, Diego's morning news is up next, And which former
doll ballas Cowboy was recently connected to a Frisco fistfight. Oh,