Speaker 1: Good morning. It's a nine am here on Thursday, November
twenty first Today and bad Ridge expect mostly sunny skies
with a high of sixty eight and our three of
today's show, Well a Big Deal or No Big Deal
at nine am, and then our Monchie segment with the
LSU Executive Chef Michael Johnson at nine point fifteen. You
missed ours one or two of the show, you can
catch it in the on demand section at one of
four five ESPN dot com. You can also follow us
on Twitter or Instagram at OTV Underscore ESPN and watch
us on YouTube at the one of four or five
ESPN channel. Our number three of Off the Bench live
from the Mercedes Benz a bed Ridge Studios starts.
Speaker 2: Now all start to you want to present Off.
Speaker 3: The Bench with Jacob Hester and T Bob Abert.
Speaker 4: Yeah, yeah, yeah, Off.
Speaker 3: The Bench with Jacob Hester and Bob Abart.
Speaker 5: Come off the pitch.
Speaker 3: Now here's Jacob Hester and T Bob Abert. What's that?
Speaker 4: And y'all welcome back to Off the Bitch. Jake is
a pioneer day.
Speaker 1: Uh.
Speaker 4: By the way, somebody was asking me a flavorless my
high It was actually the first thing that I made. Uh,
that's the air flavor.
Speaker 6: Uh.
Speaker 4: Taylor had a pretty good joke. He's like, you mean
just water, unfortunately, just water, water, just water to electrolyte
and other things to make sure that you're good to go.
But uh again, I like the my high zeros me.
Speaker 1: You know that's that's just me though, my flavor.
Speaker 4: All right, Uh, coming to this hour, let meech chef
make sure we're good for Montres.
Speaker 1: I'm very dude, I'm.
Speaker 4: Getting so freaking pumped for things. Given boys, what's your
favorite what's your favorite part of things?
Speaker 1: A big dressing guy. Hell yeah, like the dressing.
Speaker 7: Hell yeah. Not to sound corny, but family.
Speaker 1: That's a great answer. True.
Speaker 4: I mean coming from the most family oriented person I've
ever met.
Speaker 1: That's why it was a joke.
Speaker 4: I know, I know, Okay, relaxed, don't get defensive here,
don't be like me a lot of dudes. Yeah, which
well I was actually say for big year and no
big deal here in a second. But uh, I was
shocked to learn on snaps that Aaron Murray and his
family don't do a turkey.
Speaker 1: What do they do ham and roast beef.
Speaker 4: They said that they came to the realization that every
year the turkey, like nobody ate it. I'm like, who
was making y'all's turkey because they sucked me doesn't eat turkey,
I don't. I don't get it. They always just said
that it would always be left or they just won
ham and roast beef. And I know a lot of
people will prefer ham over turkey. I understand that, but
honey baked ham, Yeah yeah, I mean it's great, it's
their birth Great, he gotta have turkey, And like when
you make the turkey correctly, it is incredible. And then
granted we live in a part of the I mean,
but like where you're getting your gravy from, I guess
the roast beef maybe, Like is there anything better than
the fresh gravy that's made from the turkey drippings that
you've been cooking for the basting for the last few hours.
Just crazy to me, No turkey, Imagine, I can't trust
a guy who don't need turkey on Thanksgiving?
Speaker 7: Boss, tell mean it is though, how would you feel
you went over by his family for Thanksgiving and he
didn't have turkey. You walked in, It's just ham and
roast beef. You're like, what is going to pissed.
Speaker 1: Walk out the door, like what is going on and
break something on the way out.
Speaker 4: I won't any names, but I ran into that one
Thanksgiving year, Wow, and I was upset very because a
lot of the food was ordered and there wasn't even
a turkey.
Speaker 7: So y'all did catering and didn't even get a turkey?
Speaker 4: Yeah, not good, not good. I was in I was.
I was displeased greatly. I think one of you know what,
you know what my favorite part of Thanksgiving is waking
up in the morning, pouring a big cup of coffee,
having the Macy's holiday parade on in the background, and
eating fifteen to twenty devil eggs so good, and while
you're like starting to cook, starting to prep, starting to chop,
starting to get the meal ready, and you're just popping
deviled eggs like their tic TACs. Oh god. And then
about you know, right after that coffee, why do not
have you a beer?
Speaker 7: Why not?
Speaker 4: You know, Thanksgiving? Later in the day, we're gonna move
to some some some whiskey bourbon.
Speaker 1: Maybe.
Speaker 4: Unfortunately no egg bowl this year on Thanksgiving, but you
still have the NFL.
Speaker 7: NFL, do we really have the NFL this year. Have
you seen the lineup?
Speaker 1: That's what I was gonna ask business.
Speaker 4: I know, I know we have to I know we
have the cowboy rush verst who.
Speaker 1: Yeah, that's right baby?
Speaker 7: Uh?
Speaker 4: I actually so in fantasy Burrows on a bye. So
who did I bring in? Tommy d That's right, baby, Tommy.
Speaker 1: And nobody else? What there was nobody else?
Speaker 4: No, I chose Tommy over other options. You don't know football,
I do. Sorry, you don't know ball, bro.
Speaker 7: You want to hear these lineups?
Speaker 1: Yes?
Speaker 7: Thanksgiving? All right? Old on?
Speaker 4: Okay, get to the penalty box, right you again?
Speaker 7: Okay, here we go. So at a eleven thirty a m.
You get a nice helping of the Chicago Bears at
the Detroit Lions.
Speaker 4: Gross, but you know the lines are cool at least
the Bears. I that's a good defense, Like it could
be a good game, but the Bears will almost assuredly lose. Yeah,
and then you know, right, and I do want to
see at Sorry, I do want to see at Detroit
on things win this good, it's gonna be let.
Speaker 7: It's gonna be lit. That game should be okay, and
then after that, you know your food's starting to sell
in around three o'clock three thirty. Then you get to
watch Tommy DeVito take on Cooper Russ in Jerby's World.
Speaker 4: I'm kind of into it because it's bad on bad. Yeah,
some fascinating to see from like a scientific perspective. Yeah,
it's a great napgame, elite nap game. Wake up for
the fourth quarter, see what's going on.
Speaker 1: The news for me is I'll probably throw up watching
that game so I can eat more Thanksgiving later. Yeah,
it's actually good news for me.
Speaker 4: It's a purgative.
Speaker 1: I'll be eating during Bears Lions, and then again during
Dolphins Packers.
Speaker 7: Oh yeah yeah. And then to end the night, you
get the Miami Dolphins going to I guess you cold
said the froze a tounch of be cold out there
the Green Bay Packers.
Speaker 4: Okay, that could be good, right, I mean, so I
haven't been attention to Dolphins in a while.
Speaker 1: To is back how we feel four and six. I
mean they're spunky, Yeah, they're just kind of they're kind
of hit and miss.
Speaker 7: And but the problem is they're playing at Green Bay
and the Dolphins are terrible when it's cold.
Speaker 1: Yeah, so wait, a Miami team is not good.
Speaker 4: Yeah, so they're really getting screwed being the AFC. It's
crazyact like you could do a study on that.
Speaker 1: I'm sure.
Speaker 4: Okay, So the other quarterbacks that were available, Taylor m
I ain't you this look you already screwed up, Bo Nicks,
c J.
Speaker 1: Strown.
Speaker 4: Is here no better than to Vito, you think, Yeah,
but you Vito is way more fun rolling the dice,
rolled in the dice, all right, all right. Otherwise it
was like Drake may or whoever, whoever, Alreay, Tommy, damn it,
I really if Tommy the video goes off, I'm fighting both,
y'all is not okay.
Speaker 7: I just want to say this has been mid this year,
so be aware.
Speaker 4: Vito or shroud Shitter start fantasy segment, new segment here,
Sitter start fantasy fantish fantasy voice.
Speaker 7: Yeahs the safer play. The veto is like you're just willing,
you're you're you're wishing for a lightning bolt.
Speaker 1: Yeah's first time all year. I get it. He was
three and one. Last year's numbers weren't that great. He's
going against Tampa, who's been injured, but they are coming
off of a bye. They're well rested and it's on
the road.
Speaker 4: Okay, fair argument, But I do love some fresh mazzarell Yes, yes,
the mozzarella that have been getting a canna tell us.
Speaker 1: Good, God.
Speaker 4: Is eat it playing? Maybe maybe wrap it up in
a little bit of tillami. Ah, God, it's good. Uh
we're supposaluting the big yill it here, but we've gone
too long.
Speaker 1: Okay. Uh.
Speaker 4: By the way, guys, bad news on locker room dudes.
Jad Hester texting me a screenshot of a Forbes article
from a week ago. Christian Ponder's post NFL mission a
clubhouse for athletes and it's called the Post and it's
literally a club where you're only allowed in if you
were like a badass athlete or a badass mission, which
I want to say, the more I read about, the
more I'm like, they're a little high falutin. They're trying
to do more as a networking thing. They're trying to
do more than the way. Where about the people, because
guess what, even the high school athletes missed a lot.
Speaker 1: You're more like average Joe's gym for locker room.
Speaker 4: Yeah, they are globojym Pondering the poster or Globo gym
and yes we that's a perfect analogy to are we
are exactly we are the people. We are democracy. You
got to swing meet and make ryeball jokes. Come to
locker room dudes.
Speaker 1: Article that was posted a week ago saying this is
his mission doesn't sound to me like anything sutt and Stones.
So if you beat him to the punch team, Bob at.
Speaker 4: Yours, Yeah, well it's already he's already open. He's got
a physical space in New York. And it's also like
virtual and everything with the virtual. I agree, you lost me.
Speaker 1: You lost me.
Speaker 4: Uh, locker room dudes, you lost me with this. Let
me see the line that it's just Unlike many networking platforms,
members of the post are rigorously selected based on their
athletic professional backgrounds, with applicants undergoing a scoring an interview
process to ensure alignment with the community values. Uh. This
seems like those uber douchey Instagram videos of the male
retreats that you see where it's like, uh, we're looking
for uh, you know, like minded entrepreneurial mails. Uh for
a three day retreat where we focused on team building,
cold play, juice work. There's no drinking allowed, and we discussed.
It's a bunch of people that know we do out
buzzwords and do nothing.
Speaker 1: Is this even a locker room at this point?
Speaker 4: Exactly? No, exactly, they've ruined the vibes. Wait to go, Ponder,
you blew it from All of our towels are made
of Egyptian cotton. Upon acceptance, the new members enter a
training camp, training camp to set personal goals and chart
their growth.
Speaker 1: Training camp.
Speaker 4: Dude, I want to stick shaving cream in my boy's shoes. Like,
what are we talking about here? Okay, actually I want
to I want to towel with the homies and the booty,
you know, spinning up and trying to sit here and
tell you my five year plan.
Speaker 1: I would have thought towels would have not been allowed
in your fucker.
Speaker 4: Each member is assigned a team of eight to twelve
people carefully chosen to provide accountability, support and diverse perspectives
mirroring the teamwork. Ponders that the freaking amount of buzzwords
in this get that, get this tech startup bull crap
the hell up out of here, Christian, Ponder.
Speaker 1: The good news is this is actually nothing like what
you wanted to do.
Speaker 4: So yeah, it's not the complete opposite. Actually, the post
is the wost in my opinion. Get the hell out
of here.
Speaker 7: Okay, so plan B eliminate Christian Ponder. That's what we
have to get into place.
Speaker 4: Right, just kill Christian Ponder.
Speaker 7: Yeah, we have to come together, start of militia and
get Christian Ponder out of here.
Speaker 4: I don't know that a lot of people are gonna
want to join that militia. I don't know for the
greater good. If I'm going to go to jail for
murdering someone, I do not think Christian Ponder is worth.
We need to, like, let's at least take out like
go Dexter style take out like somebody evil.
Speaker 7: Right, this is evil's gentrifying locker rooms. This is evil.
Speaker 4: I mean, this is douchey, douchey. Yeah, yes, I you
know I can live with the can't live with an
evil guy? Who should we kill?
Speaker 1: No, he's out of the way.
Speaker 4: Locker room dudes still find him.
Speaker 7: Yeah, Mickey Loomis, where are you at chewing his gum
Le's get Mickey out of there. That's what I want.
Speaker 4: Spencer, You're just jealous at a bunch of alphas out in
the woods. Outfit each other. I know, I know, Uh,
maybe one of the Tape brothers.
Speaker 1: I'm probably not worth it. I don't want to go
to jail over tape brother.
Speaker 7: Yeah, they're human trafficking and all that.
Speaker 4: Andrew watching out Taylor Taylor. I forgot Taylor went to
the he paid for the certified g course. No, you
said Tate brothers has two of them, and he has
a brother.
Speaker 1: I didn't. I know, I heard Andrew tat. I didn't
know a brother.
Speaker 7: Yeah, his brother's like the background. Yeah, you know, I'm
in the shadows type of ord deal.
Speaker 1: Gelding the Tyson fight was fake.
Speaker 7: No, I don't think he wasn't good. Yeah, I just
think he's watched.
Speaker 1: I agree.
Speaker 7: He's sixty years old. Man, he's fighting twenty That's like
who's twenty seven. That's like Devin Booker fighting like playing
one on one versus George Gervin. Like, dude, he's sixty
years old, man, I would expect Devin Booker to fry
George Gervin.
Speaker 4: Half the Spanish Armada making me crack up here. Uh,
he said t bumps two weak minded to pay five
thousand dollars to have a bearded ball guy teach him
how to be in alpha.
Speaker 1: I know, I know.
Speaker 7: Screen match You don't forget that he's gonna screen matches
and belittle you.
Speaker 4: All right, when we get back, munchies with our Alpha
chef Michael Johnson off the bench. Yeah, that's what is
Hustler's university. Taylor paid for Hustler's university. Guys, don't talk
about andrewtating front of me.
Speaker 1: Okay, it's gonna work.
Speaker 4: He just needs to send a couple more payments in
and then eventually his his businesses are about to pop.
It's gonna have go to the Queen of Baton Rouge.
Speaking of popping actions, the Queen is popping big, completely
renovated top to bottom. It's beautiful. We got the brand
new DraftKings sportsbook. And what that means. You're in downtown
Baton Rouge. The Queen is your ultimate destination for football. Uh.
Water Wall Television's excellent sound bar right there by all
those boos that are very comfortable to hang out in.
And it's cash baby, cash in, cash out. I mean,
winning bets is always fun, but winning bets when you
go turning that ticket and you leave the Queen with green,
that is the good stuff. My friend, we got the
seventeen tifteen restaurant in lounge shocks Big Chicken, and we
got awesome events going on every you know, year round. Like, okay,
for tomorrow nine pm, there's a drawing where the top
prize is a twenty twenty four Mercedes been C three hundred.
Every hour ten winners, we'll share in the two thousand
dollars of Royal free play. Okay, it's all the Queen
go to Queen beyard dock.
Speaker 1: Yeah, yeah, welcome back to more sports talk.
Speaker 2: What's some other stuff mixed in off the bench with
hester Anti bomb?
Speaker 1: Oh? What up?
Speaker 4: Y'all?
Speaker 1: Welcome back.
Speaker 4: This is how I feel about Thanksgiving dinner. Baby, here
we are, Thanksgiving Day a week away. Uh, and it's
time for some monchies. My favorite time of year to
do monkeys. And it's our guys. Chef Michael Johnson, chef was.
Speaker 5: Having bro I'm good man, how'd your confidence levels feeling? Brother?
Speaker 4: I feel I feel great?
Speaker 1: Wait? What is this about?
Speaker 5: What Thanksgiving turkey? You know? Like this is a conversation
every year. I'm just kind of I'm just feeling you
out and see see how you're feeling this year.
Speaker 4: I feel great thanks to you, because you brought my
turkey to a better level than it's ever been before,
with the brinding techniques that you sent me, the just
the roasting techniques, all of it.
Speaker 1: Like last year was easily.
Speaker 4: The best turkey I've ever made, and so I am
a static to get at it again. And I mean
that chili that you had me make last week again.
I ate that thing for four and a straight Yeah. Yeah,
it led me to be maybe a little flatulent certainly,
but out like that was the only drawback. It was delicious.
I ate chili dogs. I had chili bowls. I I
took a green onion sausage and just poured chili all
over that in a hot dog bud. That was incredible.
Speaker 5: Yeah.
Speaker 4: So no, I mean, Jeff, you always give me. This
is the year though, where when I do the turkey
gumbo this year, the things they need to bring to
the next level. My stocks are still not consistent. I
don't know what I'm screwing up. Sometimes they lack some
of the flavor when I've nailed them there great uh.
And then also I am going to try to bake
that root, so I need to do a practice room.
Speaker 5: Before through piece of it, because that's that's a that's
a that's a that's a game changer right there. When
you can nail the baked rough. You know, it's actually
easier work. You don't have to be so involved in it. Yeah,
but you know, when you are involved in it, you
have to pay attention to what you're doing. It, stir it,
you know, every thirty minutes. But it's it's actually an
easier process, you know. And the stock I'm kind of curious,
you know, like I have some questions about it because
there's there's definitely some things that you can do to
nail the stock down, and h there can be questions
offline though.
Speaker 4: Okay, so what well, okay, but give us give us
some general Let's say I'm making a big turkey. I
wanted you a turkey gumbo on a make my own
stock obviously with all the carcass and everything. Yeah, what
is what is the key? What are the keys?
Speaker 1: Oh?
Speaker 4: Sorry, Jordan, give me like some Louis Armstrong and a
low volume underneath this. Uh sorry, chef, go ahead.
Speaker 5: No, you're good. So you know, one thing like if
you have already baked your turkey or your chicken and
you're trying to create a stock from something that's already
been cooked. You're not going to get the gelatinous you know,
texture that you're looking for. So you can, you know, like,
if you want to get that body from the stock,
put yourself some chicken feet from from the Yeah, oh man,
and it the gelatin cooks out of his feet because
they're still wrong, right, and obviously you pull them out.
But the feet from a chicken will add body to
a stock. And you know that body, the gelatine really
gives it its body. It gives it a lot of flavor.
And you're looking for the effort vescence for two. Right,
So when you build a stock, you can't just put
everything into the stock and then turn it on and
let it boil. Like you want to put your carrots
in and stall tay you them for a while, and
and and then put your celery in and stall tell
it for a while.
Speaker 4: I've been doing this all wrong. I've been doing this
all wrong.
Speaker 5: Yeah, You've got to build the flavor, right, So you
start with your oil, You put your carrots in, you
brown your carrots, and then you know, like you can
put your celery in next and and and cook those
until you know, until they start to turn translucent, and
then your onions, and then last is going to be
your garlic, right because your garnic will burn a little bit.
Speaker 4: Wait, this is before you're ever addy liquid. Just oh
you're just cooking this all in oil at the bottom
of the pot.
Speaker 5: Yes, absolutely, yeah, yeah, it helps, it helps. It helps
build flavor, you know, like, and that's the whole thing
behind it is. It's building the flavor. You can't just
put something in together, Willy Nelly and expect it to
go good. To see a coach, thank you?
Speaker 4: I mean, oh my god, dude, this makes so much
sense now, I can't wait. Now, I feel like I
feel like the stocks you need be brought to the
next level here. Okay, so so you said to where
we're brown our veggies. We got some chicken feet on
dead to add some deck to add some body to it.
Once we brown the veggies though, uh, then we add
so garlic last, and then we add the bones and
the trimmings. Am I good to throw all? Just like
anything that I would normally throw away, I just keep
to to put in the stock I do, okay, yeah.
Speaker 5: Yeah, And like if you're putting if you don't want
your herbs heavy in there. You can you can tie
your herbs and like some black pepper, corn and Bailey's
all that stuff into like a coffee filter and tie
it off a little piece of string and put it
down in so it's called a slash at. And what
you do is you're getting the benefits of it without
having to filter it. Right, Like if you don't have
if you don't have a good way of jumping that
stuff out, keeping it out of your stoff knife and clean.
You can take a pretty decent sized coffee if you
put full peppercorns in there, put your Bayley's in there,
put put fresh herbs in there, or even dry RUPs
for that matter. You know, Like I don't like my
herbs floating around too too terribly heavy in my stock,
So I put it all into a stachet and let
let the let the stock stimmer with that, you know,
like steeping in the liquid.
Speaker 4: Okay, So okay, so we fill up, we fill up
the liquid. How do I have a range?
Speaker 1: I'm getting really just.
Speaker 4: Freestyled it in terms of filling up and then simmering
it way way down. How do I have a range
of how much?
Speaker 5: Yeah, So the volume is determinant on how much product
you're putting into you know, how many how many chicken
bones you're putting into it. You know, if you know,
like I would say, you know, if you have a
chicken carcass, I would say to a gallon to a carcass, okay,
because it because if you have too much water, you know,
like it's you're not going to get the impact, You're
not going to get the effervescence out of there. But
if you're adding if you have the carcass and chicken tea,
you can probably increase that volume up some. Right. Yeah,
it's relative, it's relative to how much product you're had,
you're putting in there.
Speaker 1: Right, it's like a.
Speaker 4: Big turkey, like couple gallons. Yeah, and then the chicken
feet maybe a little extra on top, okay.
Speaker 5: Yeah yeah yeah yeah, and.
Speaker 4: Then bring it to a boil and then what just
simmer for how long?
Speaker 5: Simmer? Yeah? So you don't you know, once it comes
through a boil, you simmer and I yeah, this is
the crazy part. We simmer overnight, you know, like a
few hours. A chicken stock at least eight hours because
you know you're wanting to soften those bones up. You're
wanting to soften everything up and let it release, and
that doesn't happen quickly. You know, it doesn't happen over
high heat. It happens over a moderate heat for a
long amount of time. So that's that's what draws it out.
Right now, with cooked turkey bones or chicken bones, those
bones become brittle, so it's gonna come out a little
quicker and a little easier. What's left in there? What
hasn't you know? Like when you see the bottom of
a turkey pan or a bottom of a pan that
has a chicken sitting and it has that kind of
clear liquid and when you put it in the freezer,
it kind of shells up. Yeah, right there, my friend
is flavor like I don't know if you've ever tasted
that before, but that's that's old.
Speaker 4: Yeah. I always just thought it was like fat, right
or I don't know, or just grease.
Speaker 1: I don't know, I just you know.
Speaker 5: No, there's not a whole lot of fat or grease
in a chicken or a turkey. So you know, like
if you have those liquids from your roasted turkey from
the save those liquids and put it into your stock, brother.
Speaker 4: So whatever is left over after gravy, put that, put
that in the stock.
Speaker 5: Yeah.
Speaker 4: God, I've been doing.
Speaker 1: So many things wrong here shift. Wow.
Speaker 4: I can't wait now though. I'm very excited.
Speaker 5: Not not to toot your horn here, brother, but you know,
not everybody can take instruction like that and go and
make something out of it. I've known a lot of
people that really struggle with it. So it says something
to your to your cooking capabilities that you can take
the instruction and go do something.
Speaker 1: Well.
Speaker 4: Look, I was always raised with one thing. This is
this is one of the cannons old Saints. You have
to be coachable. Okay, bottom line, you have to be coachable.
If un coachable, you just a spoiled little brat, he think.
So they know that know everything. So I'm gonna try
my best to do right by you, Chef. I'll send you,
I'll send you results when it's done. I can't wait too,
because I'm going back to Georgia too, So I'm gonna
try to blow the uh blow down lost minds here
there you go, all right?
Speaker 5: Uh?
Speaker 4: Something else I love on Thanksgiving, Chef, deviled eggs. I
just talked about my favorite feeling in the world is
waking up, pouring a big cup of coffee and proceeding
to eat, you know, twenty to thirty deviled eggs all day.
What how do you make devil de egg?
Speaker 5: Well, first of all, I have to start out about
ten or twelve percent over ratio, because you know, like
as I make doubled eggs, I have to consume double.
Speaker 4: Yeah, yeah, yeah, yeah, A thousand, yes, one hundred kind.
Speaker 5: Of equatable to the baker's doesn't, right, but it's a
little bit more maybe, right. Yeah. Well, One, you don't
boil eggs. You simmer eggs. And I simmer my eggs
for about eleven minutes, and I put egg into the
simmer liquid. I don't start them off in cold water.
And everybody's a little bit different, right, Like my sister
in law has this egg boiler that's it's electric that
it cooks eggs perfectly. So I think it starts with
the cook you know. I don't know if you know
this or not, but the story Green Eggs and Ham
by doctor Seuss, that's that that was a poke because
doctor Seuss was a military guy. He spent time in
the army, and green eggs is a is a it's
a poke at his military experience because they were always
over cooking the egg. When overcooked an egg, it turns green,
you know, it's it's green eggs and ham. So you
you want to make sure that you're not overcooking your egg.
And as soon as it's done boiling, you got to
get it into the water and kill it immediately, you know,
don't don't pull them out and just let them sit
there and steam, you know, like, you want to get
it into the water quickly. And as soon as I
put mine in my water, I kind of cracked the
shell a touch so that the cold gets in between
the egg and the shell. And that's what season you like.
Speaker 4: Just a little tap so you're dropping straight in the
ice water. And then just a little tap with a
spoon or something.
Speaker 5: Yeah, right, you just cracked the shell a little bit.
So you know, when when things are hot, they expand
when things are cold they they do the reverse, they right, yeah,
And so you know as that egg contracts back, that's
what pulls the egg away from the shell and it
doesn't stick as bad. So there's an important piece to
it there.
Speaker 4: And then do you do anything flavor wise differently with
your deviled eggs.
Speaker 5: I like putting candied kalapanios into my eyes instead of
just using normal relish. I like to yalpanos. Yeah, you
can find them around too, and that's that's that's next
level ship.
Speaker 4: Right, You're good, Jeff.
Speaker 1: I mean I feel right now.
Speaker 4: I mean I am getting as hot and bothered as
I have been in a long time right now thinking
about Canon and my deviled eggs.
Speaker 5: I'll go cool hand luke on some hard balled eggs,
you know, like some devil eggs.
Speaker 4: Yeah, all right, Uh god, I keep asking a million questions.
What now, You don't get really do the cooking on
Thanksgiving them?
Speaker 1: Yes?
Speaker 5: Sometimes I do, Yeah, yeah, I will some of the
times of the year that you know, it depends on
if I'm working. So this year, we have a breakfast
on Thanksgiving, so we'll probably have a late lunch slash dinner.
And it's one of those times of the year, you know,
like where I really love going in the kitchen. My
kids will come in the kitchen with me. I don't
cook for my kids all the time, but when I do,
it's an experience, you know, like in one of those
moments where you kind of share the love inside of
your heart for your family, and uh yeah, definitely. If
I go out to my parents' house, my dad likes
to cook, and I don't like stepping on his toes
because it's his time to cook, right, So I will
poke around and like, my favorite thing that did do
is pick off of the food that he's making. It
just drives him in the same My dad can't handle it, man.
Speaker 4: Yeah, but that's that's one of my problems too, is
I mean, God, I the amount of on dewey that
I end up eating if I'm making gumba or something
is just insane. Just keep popping him in.
Speaker 5: Karma is real. Now My son does that big exact
thing to me now, right, so you know it's a
passage of time.
Speaker 4: Hashtag munchies. What's your favorite thing to do with Thanksgiving leftovers?
Speaker 5: My very very favorite thing is just a couple of
slices of bread, a flatter of mayonnaise and cold turkey
on it, and eat a cold turkey. Family. Maybe a
little frickle, a little Tony's on there, maybe some pickles,
you know, like this of the pickles. Every once in
a while, I'll throw tomato on there if it's a
nice beef steak or room or something like that. But man,
I love you know, you know, like with a bread
you smish, you smush the bread down and your fingers
can like push in between the pieces of the turkey
because it's so chunky, you know, like I'm not talking
about a turkey slice. I'm talking about a big, chunky
turkey damage.
Speaker 4: Oh my god, yep, I'm so hungry.
Speaker 1: How do you treat somebody?
Speaker 4: I can't find the exact question again, but somebody was
asking about, like, how do you treat breakfast?
Speaker 1: Uh?
Speaker 4: Or here it is, Monkey's what's a good breakfast idea
for Thanksgiving morning?
Speaker 5: I don't even know that. I don't think I've ever
eat breakfast on things.
Speaker 1: Yeah, you know what I mean.
Speaker 5: But I'm so I'm so I don't know, you know,
I feel like I've eaten pumpkin pie on turn on
Thanksgiving morning, because I you know, like I'm not a faker,
you'll know that. So I'll buy pies sometimes I'll just
start to day off a little slice of pie. I
think that bookay, I you know, yeah, breakfast that's just
started backwards. Honestly, I get so focused and dialed in
on Thanksgiving. You know, like there's there's times where I skip,
you know, breakfast because I'm my stomach is fully building
up dedicated to bad meal, you know what I mean,
and and and meals right, because it's not just one meal,
it's like four throughout the day probably and into the night,
you know, like in the middle of the morning sometimes
maybe like or am on the you know, like on
the on the day.
Speaker 4: The best feeling we have work off this year too,
which normally doesn't happen, and I can't wait.
Speaker 5: Yeah, you gotta. You know, when your kids get older,
you gotta fight for yourself, man, because that four am
sandwich might not be there if you have a son
like mine. So nowadays we have to say, I like,
I gotta wake up at three thirty instead of because
if I don't, that sucker's been in the fridge and
then I have disappointment at three four o'clock in the
morning and nothing.
Speaker 4: Let's dude, the best time family food, friends, Thanksgiving, Chef.
We are always, always, always thankful for you and uh
you have a great Thanksgiving.
Speaker 1: My friend.
Speaker 5: Likewise, thank you guys, all right later.
Speaker 4: Jeff Michael Johnson the man, good God, this what made
me so much more hungry than normal. I'm so excited
to try these stock techniques, though I think I think,
I think I'm about to doe.
Speaker 1: I thin I'm about to bring it the next level. Bro,
This turkey gumbo is about to be by Yeah.
Speaker 4: Fire guys, Fire did bassroom d and friends giving this weekend.
This is all getting put to use. Heck yea man?
Hey mmmm.
Speaker 1: All right, when do we get back?
Speaker 6: Uh?
Speaker 4: We gotta somehow try to continue the show. I don't
know that I can, but we'll do our best. More
to be coming up next. All start Tuna batonrouge dot com.
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Speaker 2: Welcome back to the best morning sports show around sort of.
It's Off the Bench with Hester and t bop.
Speaker 4: Ah Man. Okay, get this music out of here. I
want you to h put on. I want you to
look up Vince Giraldi Tria Okay, and uh.
Speaker 1: Let's see what song I'm in the mood for here.
Speaker 4: Yeah, Vince Gualdi.
Speaker 1: I don't know if I'm saying it. Craig I've never
quite known, but it's.
Speaker 4: G U A R A L I L D I.
Speaker 1: You see it?
Speaker 4: Are you on Spotify?
Speaker 7: I'm on YouTube right now.
Speaker 1: Now, give me.
Speaker 4: Cast your fate to the win.
Speaker 1: Give me cast your fate. That would have been my
choice as well. Yeah, it's a good it's a big, big,
big cast your fate to the wind.
Speaker 4: Fan over here all right now, cyber a little and
I don't need the sound for this, so it's okay,
a little T T and I'm gonna wave the music start.
Speaker 7: Give me got to do with you know, m.
Speaker 1: This is it.
Speaker 6: Holy coldness in the air, guys. Lots of deviled eggs
running through your head, right, little turkey who you don't
got goose bolts right now, little fired.
Speaker 1: Up deep.
Speaker 4: Boom, all right, give me an infol story of the day.
Speaker 1: D Yeah. So I was hoping I could find something
a little bit more Christmas theme since the music's going,
but uh, it's a happy one nonetheless, at least if
you are a fan of some of these players. Twenty
five candidates made the cut from the initial one hundred
and sixty seven eligible players from modern era NFL players
for the Hall of Fame class cut up and Kwan
Bolden's on there. The big one for us here in
South Louisiana Jofrey Evans, who has now been a semi
finalist three different times. Yeah. So in this list of
twenty five coming up in early December, it's going to
be cut to fifteen and then there's also going to
be twenty senior members, coaches, contributors, that sort of thing
as well. And there's a set number on how many
are gonna make the Hall of Fame, but they have
said somewhere between four to eight is the number they
want to keep it to this year. So it's it's
gonna be cutting from twenty five of these players, twenty
of the older players, coaches and contributors. So joh Re
Evans is on there. That's a big one here. Luke Keighley,
this is his first time as a semi finalist. This
is his first year of eligibility as well. Same thing
for Eli Manning, it's his first year eligible. You've got
to believe that Eli Manning's probably going to get in
there as a first time player.
Speaker 4: Well that's the fascinating right because Manning does not have
the numbers to be first valid but nobody has two
Super Bowls.
Speaker 1: You know he's getting in there with that up. But
I mean, look, I'm getting old man. I'm gonna say no,
only because I don't think he played quite long enough.
He certainly had the impact, he was certainly good enough.
I'm gonna say no. Steve Smith Seniors on there is
his fourth time as a semi finalist. This one here
is easy for me. Terrell Songs is a semi finalists
for the first time. I gotta imagine Terrell Soggs as
a first ballot Hall of Famer, I would think so.
I mean, you go look at Terrel Soggs's numbers, what
he did with the Ravens, what he did with the Chiefs,
the Cardinals. I mean he played three different organizations. Yeah,
he was a stout at all three of those spots.
Fred Taylor's on this list, Earl Thomas, Adam finniteris Adam
Vanity should be a first ballot Hall of Famer. But
do you get in as the first ballot as a
place kicker. That's my biggest question. Hinz Ward, Reggie, Wayne, Wayne,
Vince Wilford, Darren Woods, and Marshall Yander. That is your list.
Oh and Tory Holt as well.
Speaker 4: At all those last names, Will Fork feels the most
first Ballady.
Speaker 1: Yeah, we're talking about this yesterday. Another member, Antonio, and
let's just go straight and Antonio Gates semi final US
for the second time. Obviously, Jake's a Chargers guy, but
uh he had a good point. Tony Gonzalez made it.
And you know, Antonio Gates first all time and tight
end touchdowns ahead of Tony Gonzalez. Now Gonzalez is first
in yards, but Antonio Gates is third, So I don't
know how Gonzalez was a hay time Hall of Famer
Gates was not. I imagine Gates would be in there
as well. And then Jared Allen, who has been a
semi finalist five times and not sure when he's gonna
get in, but he deserves to be in there as well.
Speaker 4: Actually, give me a skating, give me skating. That one's
great as well, but give me skating. Where did where
does Jared Allen rank all time sacks?
Speaker 1: All time sacks? I mean he's gotta be what, top
thirty all time?
Speaker 4: Uh? Okay, I know. Do you want to try to
hazard of guests.
Speaker 1: I'm gonna say twenty three twelve Okay, how about that dude.
Speaker 4: And I mean, let's see who's ahead of him, and
I'm pretty sure every one of these players of the
Hall of Famer, Bruce Smith, Reggie White, Kevin Green. Kevin
Green's third all time.
Speaker 1: Yeah, he had a of a career.
Speaker 4: Julius Pepper's, Chris Dolman, Michael Strahan, Jason Taylor, T Sizzles eighth.
Speaker 7: Yeah, that's impressive.
Speaker 4: First bell, I'm with you, Okay, now, actually I'll move.
Speaker 1: Him over to be a first Hall of Famer.
Speaker 4: Uh, DeMarcus Ware, Richard Dent, John Randall, Jared Allen.
Speaker 1: So the only two that aren't in there is Alan
and Suggs that they could both get in this year.
Speaker 4: Yeah, I didn't realize he was eighth all time.
Speaker 1: It's crazy.
Speaker 4: I'll tell you what else is crazy, The gap that
Bruce Smith and Reggie White have on everybody else.
Speaker 1: Yeah. So it's Bruce Smith two hundred, Reggie White one
ninety eight, Kevin Green one to sixty. So that's like
three seasons. Yeah, I'm saying those dudes didn't just ball out.
Speaker 4: I mean they went above and beyond the Reverend the
Minister of Defense. That's actually like all time all time
nickname worth Well, he was the Minister of Defense. I
just screwed up a col but the Minister of Defense
is bad ass.
Speaker 1: Speaking of past think he was a reverend though, right, yeah,
he was Reggie White. He was like a past yeah. Yeah.
Speaking of pass rushers that are up for it while
we're talking about it, Robert Mathis is a semi finalist.
He's twentieth all time and sat goodness, so a good
past rusher class. It's mean von Miller is going to
be a Hall of Famer would have to be.
Speaker 7: A Yeah that twenty eleven classes. JJ why was in
that class? I think too? At twenty eleven class he was.
Speaker 4: That's surprising, JJ wat not in the top twenty nice
twenty four it was hurt Yeah, no, I know, but
he stacked like seventy twenty sax seasons. That like that's
a big chunk.
Speaker 5: You know.
Speaker 4: If if one sixty is third all time and he
has probably like three seasons that could almost count for six,
that's crazy.
Speaker 7: Think about TJ Watt though, what is my look like?
Because he's a lot healthier than JJ is and he's
a like every time you watch the Steelers game, TJ
Watt is doing something like You're like, dude, this guy's
unstoppable every time.
Speaker 4: Oh, we gotta go to break all right, more off
the bench. When we get back off the bench, go
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Speaker 2: Welcome back to the best morning sports show around sorta
it's off the Bench with Hester and T Bob.
Speaker 1: Welcome back. It's off a bench.
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You're expert comes trash move here in South Louisiana.
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Speaker 1: Get your nagging husband off your back.
Speaker 4: Got a trash rangers dot com today, that's trash rangers
dot com. Ask the bench best things? Give me meal
you've ever had that you cooked? Probably last year? Again,
I think I think I made my best turkey.
Speaker 1: Last year, So it's great.
Speaker 4: Ass the bench, Do you take your post things, giving meal,
nap and doggie.
Speaker 7: No, I do not insane.
Speaker 1: I'm also not stripping down to sleep in the cat.
You know.
Speaker 7: Who eked.
Speaker 4: Uh as to ask the bench if you tried green
onions for quad Bob they're an anti inflammatory. If not,
I'll try it now. Thank you, Thank you man as
the bench just Taysom.
Speaker 1: Hill Hall of Fame, No Saints or NFL.
Speaker 4: Of course not. But Saints Hall Fame isn't ring, no
ring of Honor, no ring of honors for like Saints
Hall of Fame, Taysom Hill is not a legend.
Speaker 7: Well no, not NFL wise, not a Saints legend.
Speaker 1: I would I'm not saying ring of honor. I'm fame.
Speaker 7: Different between Ring of Honor, Hall of Fame.
Speaker 4: Ring of Honors only got like a yeah, a couple
and what probably Drew Ricky Jackson probably more than there
may be Like, yeah, it's only a couple. Not even
the cannons in the Ring of Honor. We're not putting
Taysom in if the cannon.
Speaker 7: Almost under the While I was thinking Ring of Hall
of Fame is like the same.
Speaker 4: Favorite Thanksgiving movie and why is it Rocky favorite Thanksgiving movie?
Speaker 1: It's playing and Automobiles.
Speaker 7: Obviously that is that is Rocky is a Thanksgiving Well,
I mean, you.
Speaker 4: Know a lot of people might watch it on Thanksgiving
because it's on TV. Okay, No, it's not like good things.
Speaker 1: It's a vibe thing.
Speaker 4: It's like how the holiday seasons make you want to
watch Harry Potter or Lord of the Rings.
Speaker 1: Maybe for me, we watched the movie Thanksgiving last night,
the horror slasher beautiful disaster. That movie is.
Speaker 4: Meet the Flockers. Meet the Fockers is a good movie.
Ask the bench thoughts on the new guy? Yes, this
mean we stopped calling along to the new girl. Well,
Jordan's been with us for a bit. Guy, It's done
a great job. Fillam in this week, that's for sure.
Speaker 7: I've been working here, Buddy, Yep, buddy, yeah, buddy, show him, buddy.
Speaker 4: That's been what's a good nickname for people who listen
to more in Scoon instead of ot B Schoners fanboys.
They just got a raging Schoner.
Speaker 1: They can't control it, Morning Schooners.
Speaker 4: They don't need goodwood as long as they've got Matt telling.
Speaker 7: Them, got a raging Sconer.
Speaker 1: Mel you take.
Speaker 4: That's that, guys, Mentionince Christian Ponder's club is for elite athletes?
Speaker 1: Is he banned from his own club?
Speaker 4: Yeah?
Speaker 1: It's funny.
Speaker 4: Uh, classic new guy line.
Speaker 7: Now guy, get out of here, Bud.
Speaker 4: Nothing more disrespectful than calling someone.
Speaker 7: But oh yeah, especially on the air.
Speaker 4: I mean, and you you just immediately know that you're
trying to be aggressive towards person.
Speaker 1: Watch out. That is the most passive aggressive word.
Speaker 7: Yeah, I'll be a well y'all, don't do the tearless
after bench?
Speaker 4: What park should I go to first on Sunday when
we go see the Mouse? Uh? I mean probably just
start with Magic Kingdom, right with the Classic if you're
bringing the kids. If not, I go wherever you want,
but always, always, always end in Epcot.
Speaker 1: George, you've got long fingers.
Speaker 4: Jeez, you all have a great table.
Speaker 1: See tomorrow.
Speaker 3: Off the bench.