Speaker 1: Yo, what up?
Speaker 2: Guys, Welcome in our number three of OTV. Nice Jeff
Johnson and for munchies, let's go our number three of OTB. Here,
I asked the bench. Definitely not a TV mailbag? What's gritty?
Speaker 1: Or Jake in the gym?
Speaker 2: Tap up doing the gritty eating a bowl of grits
while also sitting on the table.
Speaker 3: Twenty four good sandpaper.
Speaker 1: Probably still Jake in the gym.
Speaker 2: Unfortunately, Taylor, what weighs more a pound of feathers or
a pound of gold?
Speaker 4: Neither they're about a pound. Good job, thought I was
gonna slip up.
Speaker 1: I was trying to catch him. Let's have a moment
of so once. So the film Death is Smoochy.
Speaker 2: I don't remember much about Death of Smoochy except to
made me deeply uncomfortable as a child. So I definitely
did not like I was just not old enough to comprehend.
Speaker 1: The kind of greasiness.
Speaker 2: That's where Edward Norton plays Barney basically right, and Williams
is maybe involved as like an old Like Kids entertainment
host Courtland asked, wild Y, all part to you of
if you saw my Disney just let them enjoys vacation. No,
that's actually one of my favorite parts about about going
to Disney to her Marty Grass is that you see
so many Louisiana people and it's very nice and it's
cool when people tell me they love the show, like
this is a weird job where sometimes you just feel
like you're speaking into the ether and so having uh,
it's it's kind of validating when people tell you that
they love it and know that they spend time out
of their day when they have a million different entertainment
options to listen. So definitely come say what's up. I'm
gonna take a picture. You want to get a little
kiss on the cheek, I'll give you a kissing the cheek.
Speaker 1: I don't.
Speaker 2: I won't without you asking that. So even though I
guess I didn't ask Deuce when I kissed him at
media row.
Speaker 1: All right, let's do a little big deal or no big.
Speaker 3: Deal, big deal, no big deal, big deal.
Speaker 1: No big deal, big deal.
Speaker 2: No big deal, no big tal a big dealer, no
big deal. Senior Bowl executive director Jim Naggy hired as
the Oklahoma Sooners general manager.
Speaker 3: Big deal.
Speaker 4: I mean he was interviewing for I believe it was
the New York Jets general manager position a long time ago.
This is something he has wanted for a while. You'll
have him on every year at the Senior Bowl and
he always talks about his desire to get back into
a front office role somewhere.
Speaker 3: So big deal for our guy, Jim.
Speaker 2: Yeah, a big deal on a beeutiferc counts first off,
for the larger general manager market as a whole when
it comes to college football, this GM title is something
you're going to see more and more of a people
being paid more and more. Remember we highlighted I'm blaking
on his name, but we highlighted Texas Tech's GM not
long ago who Notre Dame tried to poach you only
but Texas Tech to pay him a million and a
half a year. So for Jim, a big deal getting
back in the front office role, especially big one like this.
And you may say, God, why would he already tie
his ship to Brint Vinables?
Speaker 5: Right?
Speaker 1: But I kind of like what Oklahoma's doing here.
Speaker 2: Okay, granted, maybe they made a mistake on Vinables, that
is clear, but they're fully committed. I mean, he's a
forty four million dollar buyo right now. So Britt Vinables
ain't going anywhere. They still have resources, They've hired well
in terms of the assistant coach ranks. They got Materir
the hottest quarterback on the portal. Like they've recruited well
under Venables done well in the portal. So I get.
I think that's what they're saying. They may not have
believe in the top guy, but they're not good. He's
not going anywhere, so you got to continue to invest
and try to surround him by great people to remain
good or to try to be good.
Speaker 1: And Jim Nagge is a.
Speaker 2: Great football mind, personnel evaluator.
Speaker 1: And I think we'll do really good things at Oklahoma.
Speaker 3: Also, like sure you may.
Speaker 4: And I believe in Brent Vinnables. What if this is
Vnables last year.
Speaker 1: Yeah That's what I'm saying him.
Speaker 4: Yeah, yeah, yeah, Naggi has a chance to kind of
rebuild the program almost the way he wants to, like
an NFL G.
Speaker 1: Well, if he would survive a change over.
Speaker 3: That you know, for a year and move on from.
Speaker 2: Him, Ah, big deal or no big deal. We lamented
the loss of Hooters the other night, guys, and go
to my Twitter and find this picture.
Speaker 1: But the Hooters in.
Speaker 2: Denham, putting on Facebook quote, Hooters Louisiana locations are thriving
and have been for the past thirty four years. Hooters
Louisiana locations are completely separate entities from Hooters of America.
The recent news concerning the possible bankruptcy of Hoovers of
America has no impact in the Hooters Louisiana or locations.
We are proud to serve low communities here in Louisiana.
Will continue support lo charity, children's hospital, schools, and sports organizations,
and provide our loyal customers with the hospitality and service
they deserve. Thanks to our great customers, employees, and alumni,
been serving an industry icon and look forward to serving
Louisiana for another thirty four years. Hell yeah, Hooter's still
good to go. Look at my girl Asia right there too.
Used to come here in studio, which one uh, well,
I knew I.
Speaker 1: Was a blonde brunette. There.
Speaker 2: Here's the here's the funny part. Why I told you
to bring up this picture? Why are the wings photoshop?
Speaker 1: Yeah?
Speaker 2: You didn't have actual wings? Good photo online? It's act
if you can zoom in. I don't know if you can't.
It's actually a terrible photoshop, like why did hey, no
to why did why did they photoshop the wings?
Speaker 6: Those are the buffalo shrimp?
Speaker 2: Ahway's that what they are? They're not even wings. Oh,
you're right, that's definitely not wings, are they?
Speaker 3: Okay, we'll get another another question.
Speaker 4: You another question though, Why would you have Hooters advertisement
and have shrimp instead of wing because they're fire either way.
Speaker 1: It's it's it's some odd choices made.
Speaker 2: Yeah, but I don't want to bury the lead here,
which is Hooters Louisiana all good.
Speaker 1: It's great news.
Speaker 6: That's a huge deal. It's great news because I love Hooters.
Speaker 1: Me too.
Speaker 6: I'm sad I missed the talk. I love Hooters.
Speaker 7: Hooters is great, they have a the Buffalo shrimp is awesome.
Speaker 6: Their fried pickles are good too.
Speaker 1: I agree.
Speaker 7: I'm really glad they're surviving.
Speaker 4: I'm still you and you and Jake whenever we talk
about it Monday or Tuesday.
Speaker 3: Like, guys, the Hooters in Dentim is a big deal.
Speaker 1: I told you, I told you, I did. I've done
remote all the Hooters.
Speaker 3: That off I went wait in December. It's it's still
a big deal.
Speaker 1: Never seen any Hooter girls down here look like you.
Speaker 2: I mean that's literally from a Louisiana Hooters again as
coming studio every single Friday.
Speaker 6: A big dealer, no big deal.
Speaker 7: We know the Giants quarterback room is not the best
quarterback room in the NFL.
Speaker 1: True.
Speaker 7: Rogers allegedly reached out to the Giants.
Speaker 1: Talk of him reaching out it seems.
Speaker 7: Reaching out to a lot of it feels very sad, honestly,
So I don't think it's.
Speaker 1: It's giving desperat it's.
Speaker 6: Giving very desperate, Like it's giving. You just got to
move on, bro, you know what I mean, Like, just
move on. It's time to hang it up.
Speaker 7: I obviously think it's no big deal that he reached
out to them, but like, come on, Aaron know when
it's time, I would.
Speaker 2: Say no big deal because of everything you just said,
Like Aaron Rodgers is not a big deal.
Speaker 3: In the NFL.
Speaker 7: I just think it's funny that he reached out to
And look, Giants need a quarterback.
Speaker 2: Yeah, they're not gonna I mean they're not.
Speaker 3: They're not gonna take Aaron Rot.
Speaker 7: From what I'm reading, it says that they're gonna have
the number three overall pick in the draft.
Speaker 2: So maybe so okay, so yeah, it is like maybe
one of the quarterbacks falls to them, because what's the
top two right now?
Speaker 4: It looks like Abdul Carter Ward Hunter potentially.
Speaker 2: Big dealer, no big deal Abdul Carter though revealing at
the combine yesterday, and this is something that I teased
her on the show. But Abdul Carter looking like he
has to have surgery on his right foot for a
stress fracture.
Speaker 4: So actually, since the show has started, there is yet
another update. Doctors have advised him not to oh, because
it was what it was fifteen, it was fifty to
fifty on like should he have surgery? Apparently it was
gonna be no big deal either way, Like if he
was gonna have surgery, he was gonna be, you know,
on the shelf for like a month combined this week.
Speaker 3: That wasn't gonna matter.
Speaker 4: Anyways, he's not even doing it or can he play
through it? Looks like he can play through it, And
again it says his agent said that it's apparently a
non factor in terms of his draft stock. I guess
my question is big deal or no big deal? Is
it a little uprising that he is just I think
he's a great player overwhelmingly just the surefire number one
overall pick.
Speaker 2: Uh No, because it speaks to the relative weakness of
the quarterback class.
Speaker 4: It does, and the Titans, the Titans certainly need one.
I was just I was just thinking of all the
past rush.
Speaker 2: Bad year though, to have the number one overall pick
when you need a quarterback, Yeah, and it's like, well,
can we really pass up Abduel Carter?
Speaker 4: I don't know, because a team that needs a quarterback,
like a Tennessee Titans, they're going to wind up with
a Sam Darnold, a.
Speaker 3: Daniel Joes to be fair, anything like that.
Speaker 1: The quarterback veteran free agent market is kind of spicy
this off set.
Speaker 2: It is because Stafford could end up being involved somewhere.
Speaker 3: Around there and Fields are both on the market.
Speaker 1: Yeah.
Speaker 2: Yeah, he's out here hat in hand.
Speaker 7: Saying that just feels so sad to me though, the
Titans or on his couch?
Speaker 6: What a fall from Grace.
Speaker 2: H Michaelandra Big deal or no big deal?
Speaker 1: God? Apparently the Epstein files are getting released today, are they?
Speaker 2: I have no idea. I have no idea. I'm working
off of like one Twitter headline that I saw.
Speaker 6: I've been so I don't know what's going on. I've
been asking y'all, like, what is this Mary Kate? And
then something about Timothy shallow May.
Speaker 2: The Mary Kate stuff is very awkward to talk about because,
like I said yesterday, it feels like the whole internet,
like the mental health damage done got to be crazy.
Speaker 1: Yeah.
Speaker 2: Also there's maybe now some further stuff coming out that
like because again we're basing this all off of like.
Speaker 3: A snapchat message.
Speaker 2: Yeah, so now some people are saying it's actually more
about like a creepy dad trying to do this and
her rebuffing his advances.
Speaker 1: I all the way around.
Speaker 7: I hate it, and I hate that like the Internet
has turned into this like, oh, let's all hop on
this wagon and crap on this one person for a
whole week for a few days. Like there's a cycle
of it happening every week where like somebody's just Twitter
picks its victim and it just turns into this thing.
And I actually feel really bad for everybody involved.
Speaker 2: Anytime the Internet sits on your chest, and I've never
gone through it, I mean like really, yeah, sits on
your chest.
Speaker 1: I cannot fathom how overwhelming.
Speaker 6: No It's probably terrible.
Speaker 4: That's the worst the age we live in, right, Like
to her point, like this girl, that that dad, whatever,
did they make a mistake?
Speaker 3: You should have done it? But think about.
Speaker 4: It, Okay, but again, think about all the bad even
let's say they did even like, think about all the
backlash they're getting for it, you know what I mean?
Like like to her point, like a wee straight like guilty,
not guilty, somewhere in between. That's tough, but it's it's
kind of the world we live in. Unfortunately, I guess I.
Speaker 7: Don't feel bad for the dad, though I said I
feel bad for everybody involved.
Speaker 6: I didn't mean it that way.
Speaker 2: Human level and field maybe a bit, yeah, but like no,
the dad's definitely the greasiest member and all this, without
a doubt.
Speaker 6: Feel for the mom, the son, and the girlfriend.
Speaker 3: At least the son's Venmo's popping off?
Speaker 4: What oh people are venmoing the sun saying, like people
like popping off.
Speaker 1: And he's already super rich, so it's not like you
need yeah.
Speaker 4: God the rich richer America Big Deal or no Big
Deal basketball program has named you went O men's basketball
program has named masterp their new president of basketball operations.
Big deal or no big deal?
Speaker 1: Yes?
Speaker 3: Yesterday?
Speaker 2: Yeah, I forgot this, man, I screwed this up. Scott
Kushner text me a couple days ago. Hey, Bud, I'm helping,
you know, basketball with some stuff. And they're doing a
pretty big announcement with master P on Wednesday. He's basically
going to be an ambassador for the program, trying to
you know, boost college troops and neorons. And I'm a
big un O fan. My little brother used to coach there.
I used to Uh, I used to go to games
every single Saturday.
Speaker 1: It's a great venue to take in a game.
Speaker 7: Wait, isn't Victorious Miller his nephew or something like that? Yes,
So why isn't he doing this for LSU?
Speaker 1: Because the norms? Guy?
Speaker 7: Okay, you know, I mean we keep talking about how
LSU needs help.
Speaker 3: I get it.
Speaker 4: This is a you and O move because again, like
you and O's basketball background does not matter. It doesn't matter.
All this is is to bring attention to the university.
Speaker 6: Don't do not understand what's happening. I get what's happening.
Speaker 7: I'm just saying, like if his nephew plays for LSU,
and we're like over here complaining that nobody cares about
LSU basketball.
Speaker 1: Yeah.
Speaker 2: I guess it's just it's just so bat and yeah,
and master P is so yeah, this doesn't really have
any emotional ties.
Speaker 1: I don't think with with br Part two.
Speaker 6: Not that I don't understand the position, I get it.
Speaker 4: Yeah, Part two to the Masterp story, Well not really
master P.
Speaker 1: You wn O.
Speaker 4: Four UNO basketball players were suspended in January. Okay, James White,
Josh Shore, Dade Hunter, and Jamon Vincent.
Speaker 3: They are now under.
Speaker 4: Investigation by the NCAA for violations with sports gambling, and
it does not look like they are going to be
back this season.
Speaker 3: Again.
Speaker 4: You win O four and twenty five this season, But
multiple gambling industry sources say that the betting ring under
federal investigation. This is all kind of that same betting ring. Remember, like,
there's a couple of guys in the NBA they've done it.
It's it's basketball as a whole. There's a guy from
Mississippi Valley Eastern Michigan, Johntay Porter from the Raptors started this.
So they were under investigation for possibly illegal sports gambling
as well.
Speaker 2: All the Timothy's CHALLO may stuff was a landra Is
that after winning SAG Best Actor, he gave a speech
that was very athlete coded, very likable, very sincere, and
is one of the oddest speeches I've ever seen in
my life in that it somehow came off as very
humble and real, but within it he's talking about being like, no,
I want to be one of the greats, like I
want to be Michael Jordan, Daniel d Lewis, Viola Davis, Uh,
I love who else?
Speaker 1: Whoever? Oh, Michael Phelps, I love him so much.
Speaker 6: He talked about that kind of on Theovon's podcast.
Speaker 1: Yeah, I saw that clip too, very likable, Yeah.
Speaker 6: He's great.
Speaker 2: I love Timothy Chalomey so shut out Chalam Yeah, me
and my wife. I mean, nobody's doing it like he is.
We're trying to think of there's a young female equivalent.
Speaker 1: Of a Challome out there. Where we kind of landed
was maybe like Florence p Florence Pugh.
Speaker 6: I'm partial to Sir Sha.
Speaker 1: Ronan, but she doesn't get from Ladybird. Yes, that was
actually my wife's. That was the other one.
Speaker 2: She's like as may actually be Soshia. She doesn't quite
have the resume that Florence has right.
Speaker 6: Now, but she gets snubbed a lot.
Speaker 7: But like, yeah, I love Sir Sha rone In, but
Florence Pugh is another really good one.
Speaker 6: I mean she was amazing in Midsummer.
Speaker 1: Yeah, she's really good and everything apparent.
Speaker 7: Anthony Oy in the and the Chat says bo Davis
got hired by the Saints?
Speaker 3: What for you for?
Speaker 2: I'm a little slow right now because for a second
I thought that was sincere and I was like, oh
my god.
Speaker 1: What do you what. I'm an idiot. I'm an idiot.
Uh yeah. Ryan Nielsen's an analyst of the bills. Come on, baby,
Come on Nielsen.
Speaker 3: Pretty good defense last year.
Speaker 1: Come down here and rebuild. All right.
Speaker 2: When we get back, let's tuck to chef Michael Johnson
versus munchies your money squess in the chat hashtag mon cheese.
Before we go to break though, I do want to
remind you about All Star to to Ben Rouge, also
to bed Ridge.
Speaker 1: I'm always talking about the selection.
Speaker 2: There you go test drive whatever you want, whether you're
looking to buy new rent or maybe.
Speaker 1: A toyo'd used vehicle. It's a great warranty.
Speaker 2: But as always, guys, the service center and the body
shop are open to everyone. Okay, So it doesn't matter
if you have a Toyota, it doesn't matter if it's
an All Start, don't matter.
Speaker 1: They got you.
Speaker 2: And right now, when you mentioned off the bench, Jake
Tbop whatever, you get two hundred and fifty dollars towards
your deductible from your friends at All Star Toyota. So again, guys,
I always talked about the great lines of communication, free
professional estimates, rapid turnaround times.
Speaker 1: Go take advantage and save two hundred and fifty bucks.
Speaker 2: Okay, just mention OTV when you go in All Star
Tuo a bet rouge also to bean Rouge dot.
Speaker 1: Com off the bench.
Speaker 2: What do I think we have a life? Oh it's okay, Pinnacle,
My bad, I did. I didn't mean to go back
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PEC built dot com. I am truly shocked. I had
no idea Ali marpet.
Speaker 1: Was a white guy.
Speaker 3: Have you seen him playing?
Speaker 2: I'm watching a video of him fundraising for Hobart where
he played no I mean I I mean no, I
I yes, I guess I've watched him play. I just
never watched the buckso line that closely news awesome all
started bluck guy, that's funny.
Speaker 4: Yeah there's that guy. Huh Wow, like really white? I
was way off long flowy hair. Yeah, damn.
Speaker 1: Shout out Ali Marpette.
Speaker 2: Shout out to our guy chef Michael Johnson.
Speaker 1: Here for some munchie chef.
Speaker 5: What's up, brou Good morning guys.
Speaker 1: Uh doing very well. How are you doing this?
Speaker 5: More?
Speaker 1: Man?
Speaker 5: Well, you know I don't have long flowing hair, but
I'm doing okay.
Speaker 1: Yeah, yeah, yeah, hell yes dude.
Speaker 2: I oh man, what what culinary query did I have
for you?
Speaker 1: Why am I blanking? I don't know?
Speaker 5: Did you see what you saw? My? Oh?
Speaker 1: Wait? Okay, yes, thank you, chef. Yes, this is what
I want to bring up.
Speaker 2: So Chef sends me a text and it's about baking roux,
and which you know, he taught me how to do.
And I think it's the easiest and most consistent. It's
a great way to cook your roo, guys, and it's
so hard to screw up.
Speaker 1: What's granted.
Speaker 2: Look, I'm like, I'm somebody who likes babysat and roue
as well. But Chef had what can only be described
as a witch's cauldron worth of roo. I mean, a
massive cast iron bucket of roue.
Speaker 1: Chef, how much how much gumbo did you make with
that room?
Speaker 5: I made fifty gallons with that rue?
Speaker 1: So actually gallons of gumbo.
Speaker 5: Yeah. So we yesterday I cooked enough for my team
and I cooked enough for the athletes. And so yesterday
we did a special deal. We had we set the
team down, like my my team of employees, and we
had we had a little dinner together like in between
meals where we we've never actually done it before. But
it's a thank you from myself and the and the
managers and the staff to say thank you to our
hourly associates and employees for you know, doing what they
do on a day to day basis. And so you know,
like I told you this before when I expressed myself,
I think I do it best when I cooked, right,
And so yeah, I made I made this this rather
large batch of gumbo. And I couldn't skip the kids
while I was, you know, like the athletes as well,
So I made enough for everybody to eat.
Speaker 1: Is that the most you've ever made?
Speaker 5: Oh? No, no, what I mean?
Speaker 2: I know, I know you cooked burgers for fifty thousand
people and nearly killed multiple employees at smoke inhalation. But
but ja wait, what's the most gumbo you've ever cooked?
Speaker 1: Then?
Speaker 5: So we did when I was working for this company,
this other company, and I'm not going to say the
name of it, but I was working at the super
home and we were skipping back and forth between the
dome and uh, I don't know it was this this
movie King Center still I'm not sure what they still call,
but where the Pelicans play. Yeah, so and so, in
seven days we had five events. That was a Saints
playoff game I think the Sugar Bowl to two Pelicans games,
and there was something else in there, and I don't
remember what it was. I feel like maybe there was
another another football like a BCS elimination game or something.
I don't remember what it was. But there was five
events in seven days, and it was super chaotic. It
was like ten million dollars sales in five days. And
so I was supporting them working down there, and you
know they they sell gumbo in the stadium, and so
you know, like I A the amount of gallons, I
would probably equate it to a couple of thousand gallons
of gumbo to be honest with me, you know, like
it was, I mean, it's ad seene amount of gumbo.
So yeah, I mean, fifty gallons is kind of a
drop in the hat once she's done that. I mean,
when you take on the ambitions, ambition of serving gumbo
to the masses at a football stadium, you know you're
really delving off into something. And the way we did
it was we would make the we would make the
rou and the gumbo base without the meat in it,
put it in bags and freeze it so that the
meat didn't destroy and then you would reheat the bags
and like a steamer or something, and then you could
sautell your meat and stuff on the side and just
add it to the base and then send it out.
So it was a lot more efficient than trying to
control the cook you know, like putting you have this,
you know, a thousand gallons or five hundred gallons or
two hundred gallons for that matter of hot liquid, and
then you're putting seafood in it. You know, the seafood
sinks to the bottom and it doesn't always translate through
the whole body of the of the volume, right, And
so you can control how much meat is going into
each bag by steaming the bag separately and making small, multiple,
multiple multi small batches so that you know that you
have meat in each batch instead of you know, the
bottom of the barrel being where all the gumbo gumbo
meat is and the top of it just being the
liquid and somebody, you know, risking getting giving somebody just
gumbo sauce or soup instead of you know, having the
meat behind it.
Speaker 2: Okay, last one on the fifty gallons. How much sausage
goes into fifty gallons?
Speaker 5: Seventy pounds, yes, seventy seventy five pounds somewhere in there.
Speaker 2: God, you ate a child, just do a child worth
of sausage in your witch's cauldred.
Speaker 5: It was quite a bit of chicken in there too.
I mean, this is for our this is for the
employees and for the athletes, right, and so you can't
make thin empty gumbo, right like, this is how this is.
This is house gumbo, is what I call It is.
Speaker 1: Just like a family meal. And then what they call
it restaurants or something.
Speaker 5: No, this is more of a family meal. This is
like a moment for me to and and the and
the and the salary managers. Although I cooked it, it
was a moment from the management have just to say
thank you. They eat, They eat the same food that
the athletes do every day. They had the availability to
do that just because of efficiency purposes. But this was
a kind of a gift, you know, like an action
of thanks from us to them. And so it was.
It was kind of a squirrely day too, because I
came in and I baked that roue on Friday last week,
and somebody used it over the over the course of
Friday and Monday and Tuesday, and when I came in
yesterday to make my gumbo, it was not where I
left it, and so you know, I had to start
over from scratches at I don't know, at eight o'clock
in the morning, I was I had to drop my
son off at schools, so I didn't get here until late.
And when I got here, I was like, yeah, let's
make this gumbo. There was a set of events through
yesterday that I think, you know, like life was trying
to challenge me. You know, like not all the sausage
got caught up is that I wanted. I didn't want
it to be finn So I ended up having to
cut more sausage and top more chicken and you know,
like it was. It was. It was a set of
circumstances that it was the most reverse backwards gumbo that
I've ever made, and still it turned out really well.
Speaker 2: So hell yeah, man, look there you go, guys. Okay,
sometimes you're gonna get thrown curveballs. It's how you respond
that is going to define you.
Speaker 5: It really is.
Speaker 1: Yeah, hashtag munchies. What's chefs?
Speaker 2: So we talked a lot about Hooters this week with
the bankruptcy news, only to find out that Who's Louisiana
is doing great? What chef's favorite type of wing from Hooters?
Speaker 3: Gosha?
Speaker 5: I wish I could tell you what you know, like
what flavor. I haven't been to Hooters in years, man,
I don't I usually, you know, if I go to
get wings. I kind of like type flavors. But I'm
kind of just a traditional spicy guy too. Every once
a while, like a mango, have anaro something like that.
I don't know if Hooters has those, but I can't
tell you this. When I worked in Kansas City, when
I was working for the Kansas City Tea Bones, there
was a Hooters that that direct behind the ball field
that we would go over and have Thursday beers. Hell yeah,
And they were team meetings with with the baseball team, right,
So the baseball team invited the jeff to go with
them and we would have team meetings over there, and
so I am familiar with the place, but it's been
years since I've been HASHTG munchies.
Speaker 2: What can you do when cooking red beans to reduce
the amount of flatulence you get after eating.
Speaker 5: Them, well, soaking them is helpful, you know, like it
and and honestly this is where canned beans comes comes in. Well,
like I don't I don't know too many people that
don't speak highly of blue runner beans, you know, but
if you're starting with like a Camilla brand or something
like that, where it's fresh, you need to I put
hot water on my beans and soak them and let
them soak overnight. Really well, oh wow, And and you know,
like I start them in the hot water and let
them soak on the countertop until that hot water comes
to temperature, and then I'll refrigerate it overnight and you
can watch the water reduce and and the and the
gas escape if you're if you're paying attention to it.
So soaking your beans is necessary. It helps release the
gas and it helps it helps soften the beans so
that you know, when you're cooking them, they cream really well.
And so that's what you know, like the blue runner beans,
they've already had that process and already been cooked partially,
and so that the starts cooking out of the out
of the beans is in the can and you know,
like that's that's the beauty of them. It's it's the
patient piece has already been done for you.
Speaker 2: Hashtag asks chef, and this comes from a restaurant tour
in the chat himself, but he says, do y'all sit
on milk crates to eat?
Speaker 5: I think everybody in the kitchen.
Speaker 2: So I feel like I'm missing Yeah, so help me
like give us the inside jargon here, because I feel
like I'm missing something.
Speaker 5: I mean, milk crate is milk crate, you know, so
it's like you can fit four milk jugs in. It's square. Yeah,
so it's probably i don't know, fifteen inches by fifteen
inches by fifteen inches cubed. And so you know, the
milk companies are really bad about not picking them up
on time. So there's a poke at every milk company
that ever lived. But they just don't like to pick
their milk. They like to sell your milk, and they
don't like to pick their their their crates up. So
you know, you go out back and and uh, you know,
you need to take a little break. Pull up a
milk crate. You gotta you know, smoke a cigarette. You
pull up a milk crate. Yeah, so, I mean, and
if you want to live live life risky, like if
you're trying to get the top shelfle something, you stack
two on top of each other and live life wild.
Speaker 2: So that is a firmly restaurant insider. Uh, common shared experience.
Speaker 5: Oh absolutely, Yeah, there's there's I don't know, I don't
know too many people that have worked in a restaurant
that haven't shared in depth, heartfelt talk over over a
milk crate or sat next to the trash can eat
and a plate of food very briefly, you know, like
you just you You don't really necessarily take time to
here's the nutrition center. We we we and and since
unionized stuff has come about, you know, like in any
union building, you're you're going to find this is not
this way, but definitely small small business restaurants and and
fast paste places where you have a lot of salary
people working. You know, they'll sit down where they where
they are and and and take their take their momentary
break of lunch and eat something and go back to
work immediately.
Speaker 1: Hashtag munchies. Last one here here we got any tips.
Speaker 3: For making a chicken pot pie?
Speaker 5: Any tips?
Speaker 1: Yeah?
Speaker 3: Tips for a chicken pot pie.
Speaker 5: Oh man, you know, I think it starts with the
with the blue tey. You know, it's chicken stock, chicken
stock and roue and you know, getting the quality, getting
the putting the quality like making if you're really going
to do it from scratch, like you want to make
a chicken stock with your with your whole body chickens,
you can simmer that or roast the roost of bones
and make the stock, you know. And I like to
use white meat and dark meat in my and my
chicken pop pie because the fattiness of the dark meat
the white meat tends to dry out. I do a
store bot crust just because you know, I'm not a baker,
and I don't know the patience of making crust for
that is not significant. But you know it's not going
to be as good as a store bought one for
me because it's just not my forte. So and you
need to flute or chimney, make a hole in your
crust so that the steam rises out, so that it
doesn't once you've done your flavorings and stuff. Also, you know,
if you're putting frozen peas and frozen corn in there,
you have to anticipate water loss coming out of those
when during the cook So I always saw my stuff out,
saute a little bit to give a little flavor. Maybe
roast your corn and put it into your liquid so
that all that water loss has already come out, and
then put that into your baluete, so that you're putting
the liquid of the bluete and the chicken and all
that stuff, you know, into the into the pie and
it's already been cooked, so that the water loss is left. Otherwise,
if the chickens raw, I don't ever put chicken in
there either. I sear my chicken off at very least
so that it's uh, you know, brown and has a
nice color to it, because I don't like that naked
white chicken. Look, there's a there's a difference in that
depth of cooking, right, like steering your chicken as so
there's color and then adding it to your sauce and
roasting your corn and that then adding that to your sauce.
Don't overfill your pie because as heat, as as cold
goes to hot, heat expands, and so you know that's
the liquid is gonna rise slightly and it's also going
to steam. So you need to make very least flutes
or slits in the pie crust, or or drill a
hole with like a tube or something a drill, yeah,
like a piping tube, you know, like something, you know,
like make pierced holes in it, at least four or
five so that the steam can escape. And it's also
gonna let a little bit of that liquid kind of
push out and and caramelize on top of it. And
I do like the brow. I do like the brush
my my crust with a little egg whiter or a
egg batter or whatever make it gold. Oh yeah, the
golden color. Man, it's man, I just say breakfast. I'm
hungry again.
Speaker 2: I know, dude, I'm getting all hot and bothered now
I'm freaking salimating thinking about an egg washed.
Speaker 1: Chicken pop pie. My god. Yeah, you're the man, chef.
I love you. You have a great take.
Speaker 5: I love you too, Tea Bob. I just said that
over the radio tube. Brothers.
Speaker 1: See there you go, man, Hey, that that's sincere. That's real.
You have.
Speaker 5: Our anniversary is coming up, speaking of love and all
we need to have.
Speaker 2: We need to have you back in studio around anniversary
time for another meal, because I don't think the laundry
and Taylor.
Speaker 1: You'all never got one of Chef's meals, did you? Oh?
Speaker 2: Man, okay, yeah, it's time. It's time, Chef. I'll talk
to you soon later.
Speaker 1: My god.
Speaker 2: Like I like pop Pie, but I never really like
crave pot Pie.
Speaker 1: But that just made me so freaking hungry for.
Speaker 2: Pot pie, all right, okay, Yeah, like Bam mcump says,
I've never liked pop Eyes, but I have a feeling
chefs would be next level. I mean, yeah, the oh,
there's nothing that looks better on all these Instagram videos
when somebody's doing some sort of dough and they hit
it with that egg wash and then it gets that
beautiful brown, flaky coloring.
Speaker 1: Oh my god. All right. Also credit to.
Speaker 2: Me, guys, because I did not engage with the soaking
your beans to make them creamy at all, you know, So.
Speaker 1: You're welcome. Thank you.
Speaker 4: You made up board a little bit yesterday though you
you were wild in a little bit yesterday.
Speaker 3: I can't remember what yes yesterday, it was a wild one.
Speaker 4: Yeah, yeah, whenn came in, then the whole nine o'clock
hour after that, really you were It was a tea
Bob day for sure.
Speaker 2: We'll see if Jim Room's ready, all right, when we
get back more TV.
Speaker 1: Off the bench, back to OTV. Jim Roman just followed
me on Twitter. Guys, there were official.
Speaker 6: Now it's officially official.
Speaker 1: I'm nervous.
Speaker 6: I wish I knew today was your first day that
you were gonna do it.
Speaker 1: Yeah, well you do.
Speaker 6: Well I didn't know beforehand.
Speaker 1: Oh well, that's okay. We have five to six Central time.
Speaker 6: But you're not gonna be here tomorrow.
Speaker 1: Uh No, I'm gonna be here.
Speaker 2: So I mean, is the deal like if if work
wints me to take a day off, I can take
it off. But I'm still gonna come for the first
hour fifteen of the show tomorrow. But then my daughter
is the Marty Gral Queen and her Louisiana Parade. I
love that, And both my kids have something going down
to school at the same time, and so I'm gonna
go there my my other my other wife, my wife
is going to go to the other kids Marty Girl
parade things she's got going on at her school. So yeah, yeah, yeah,
I'm excited. I'm excited just a line, and you know,
as as the Marty Girl Queen, and I can't wait to.
Speaker 1: Can't wait to hear it.
Speaker 2: Snaps today, Yes, there will be snaps today noon to
one guys, if you're gonna come hang out with me
and Eran Murray talking CFB and then Rome five to six.
Speaker 1: God, do good? Feel nervous? Feeling good? Good? Nerves? Your nerves?
Speaker 2: Like I always tell kids, if you're you're not nervous
or nerves just means you care. It's a good thing, guys,
not a bad thing at all. Yeah, we're coming on. Okay,
what is some other stuff that we had in the
document that we haven't gotten to? Okay, Taysom Hill here
to stay for the New Orleans Saints. I would imagine
it seeming like that.
Speaker 4: Maybe barn Any makes sense, like I don't know how
much you can get for Taysoum. Yeah at this point,
like what are you actually gonna get from him?
Speaker 1: I agree?
Speaker 2: Now the age and the injuries, so that's big. And
then here's a bit of like maybe two in the weeds,
but Brandon Staley talking about and Kellen Moore talking about
their defensive system and how those Staley's known for kind
of a three four background that he wouldn't expect Kellen
Moore that is uh, for the saint to necessarily be
like so married that, oh we have to go and
create this here.
Speaker 1: I just like this quote from Calm Morries.
Speaker 2: His quote, at the end of the day, you're going
to win the game and lose the game in nickel
four two five. Now your other moves are they be
four three or three four? There's certainly flexibility within that.
So basically saying, yeah, look you can come with three
four base fourth school, but in modern defensive football, nickel
is the personnel package that rules the day. And so
don't get if you're someone who engages in these you know,
these kind.
Speaker 1: Of football stratagem talks.
Speaker 2: Uh, don't get too married to the city of three
four three four three. At the end of the day,
it's more about what are you going to do in
nickel and can you have success in there?
Speaker 4: It's more three three five or four two five. Nowadays
instead of a three four four three, it's three three
five four two five. You really just three down lineman,
two four down linement. It doesn't matter.
Speaker 3: After that, check that out.
Speaker 6: Did y'all make me a week in winter?
Speaker 3: Uh? You know what happened.
Speaker 6: My dream came true and I got on the big screen.
I chugged my drink on the screen.
Speaker 1: I didn't see that.
Speaker 6: I sent it to y'all don't ever pay attention to me.
Speaker 1: For Twitter and said, this is what you were afraid
of because you were plain.
Speaker 6: I wasn't afraid of New Yorks.
Speaker 1: Yeah, but you almost bailed on it out of fear.
Speaker 6: I did.
Speaker 2: Okay, So first, you're welcome for making you not And yeah,
I'm not known for being a good communicator. This is true,
so I prefer face to face communication. So where were
you on the big screen chugging.
Speaker 6: A beer at the baseball game?
Speaker 7: Oh?
Speaker 1: Oh a l s u? Yeah, Oh I thought you
were talking? No I did, Yeah, I did. I said it.
That video was awesome. No, oh my bad.
Speaker 2: For some reason, I thought you were talking about like
at a like a Knicks game or something. You tell
me this happened in New York.
Speaker 1: Yeah, no, you were vibing.
Speaker 6: No, yeah, do you even?
Speaker 1: Did you know the cameras on you?
Speaker 7: Not at first, and then I saw it, and then
that's when I started chugging my drink.
Speaker 2: Yeah no, Alondji, we should play that active when we
get back. All right, more, otb asked the bench coming up.
Speaker 5: Next, Mop the bench.
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Speaker 2: I wasn't listening there at the intail because I figured
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Show today. So definitely you can watch on X listen
on Radio Umbrate.
Speaker 1: But you want to watch on Fast, that's the channel Fast.
Speaker 2: It's on Samsung Amazon Prime in the live TV area LG.
Speaker 1: If you have an LG Visio.
Speaker 2: Sling Direct TV Plex, you got a TCL, you have
the Fast channel.
Speaker 1: I'll figure out more about how to find them in
and tell.
Speaker 2: Them it's wicked um busting, But it's right.
Speaker 1: Damn right.
Speaker 6: Bo did y'all make whoever made?
Speaker 2: Oh look here's a Laudra chuggingy beer go back, which,
by the way, guys, a Landra sent this, Okay, look
at this, Oh yeah, let's go good.
Speaker 1: Uh. Also Alandra sent this to A she made a
new group.
Speaker 6: I didn't mean to do that, so she screwed it up.
Speaker 2: It's on her and I did respond. I said that
video of you in the box is fantastic.
Speaker 1: Thank you. Did not say your box is fantastic. That
would be crossing the line.
Speaker 3: I didn't see anybody accuse you of that. Bum uh.
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Speaker 1: He was in that Goodwood Maine. All right, guys, we
love you. Alanja's so glad to have you back, and
Taylor be quiet. Thank you, We love you.
Speaker 2: We'll see you tomorrow for a Friday episode of Oh
Get Off the Bench.