Speaker 1: I'll start Toyota Presents Off the Bench with Jacob Hester
and Matt Flynn.
Speaker 2: Say Hester and Hester got a pottle poe.
Speaker 1: From carrying each other to and Natty to carrying each
other on.
Speaker 2: The air well.
Speaker 3: There's prop control.
Speaker 1: Live from the Raising Kine studio.
Speaker 4: It's off the bench, all right, Welcome back in OTV
our number three here live from the Raising Kine Studios.
Jake Flynn aligned your tte here with you. I did
have someone to reach out and ask about Coach Mulkey
coming back every single week. That is trying to be
worked out right now, trying to have those conversations, see
what day works best for Coach Mulkey to come back
onto the show once a week, every single week. One
of our favorite interviews over the last couple of years.
So yeah, that is in the works and hopefully we
can make that work here on OTB. All right, let's
get to a little big deal or no big deal.
Speaker 5: Big deal, no big deal, big deal, no big deal,
big deal, no big deal, no big deal, a big deal.
Speaker 4: All right. So ESPN BET is no longer going to
be a thing. That contract's running up here in a
couple of I think weeks. Actually, so Penn signed ESPN
to this huge deal, ten year deal, couple of billion
dollar deal, and Pen was with Forstool. That didn't work out.
They go to ESPN ESPN Bet. They lost hundreds of
millions of dollars. That didn't work out. So now ESPN
has named DraftKings the official odds provider for ESPN. ESPN
Bet was not great. The interface was not great.
Speaker 3: It was terrible.
Speaker 4: It wasn't good at all.
Speaker 6: I never even got on it.
Speaker 4: No, like three times maybe yeah, oh, you got a
few accounts just to check. I mean not anymore. I
don't really bet anymore.
Speaker 6: It's all about these cards, all about the card game.
Speaker 4: But never worked out, never was a thing felt forced.
So they decided to cut the deal after like a
couple of years, a ten year deal. Now ESPN's going
to work with DraftKings as their official odds provider.
Speaker 6: There you go. That is the.
Speaker 7: Usually my platform that I've I've dabbled in again, but
not doing as much these days, even though we usually
come out with some fire. Pontoon parlays true. Been dabbling
in the sports card game. It's investing, it's not cambling though,
Get something back, Get something back, hold on to something
big dealer, No big deal.
Speaker 8: That feels like a big deal because of like the
whole Chauncey Billups thing that's going on, So like maybe
they don't want it to be branded as like ESPN
BET anymore because it's kind of a bad look. Like, yeah,
I don't know if y'all saw this video, but when
they were talking about the Chauncey Billups thing and the
Terry Rosier, they had like an ESPN BET banner on
the bottom and they started talking about it and somebody
like immediately took it off. So I don't know, I
feel like that's kind of a big deal. Also because
you had a ten year deal with them and you
decided to cut it two years into it.
Speaker 7: So yeah, it's a uh, I don't know. I'm gonna
say not a big deal just because like patform wasn't great.
There's better platforms out there. Draft teams seems like it's
kind of taken over the world on most everything, so
that if you have a good interface and make it
easy for people, that's what people want. When when there's
options out there, Yeah, I don't know anybody that ever
opened up an ESPN BET platform so I'm gonna say,
not a big deal, Like, Okay, you try things, they
don't work, you move on.
Speaker 6: Yeah. Well, I don't know if the buyout is though.
Speaker 4: I just think they were like, hey, y'all good, we're good,
We're good, we're good, like we do this anymore. So
it feels like both of them just said, now we're
let's just move away.
Speaker 8: So a wait, hold on, sorry or mine, I thought
I had to buy out on here, but it doesn't.
All right, but it was one point five billion over.
Speaker 6: Ten years, and you can make a better interface. Yeah,
all right, Matthew, all right, big deal, no big deal.
Drew Brees was.
Speaker 7: Quoted asked about Spencer Ratler recently. Okay, I got a
quote I just sawid cover House. I want to read
it to you'll see what y'all feel about it. Yeah,
please do quote from Drew Brees, the man himself, not
just some guy. You got to know he's not just
some guy. Yeah, it's Drew Brees. I understand those criticism.
I was once in Spencer's position, hearing people say I
was good enough but not great enough. But if you
live in New Orleans, you know Spencer Ratler isn't just
a player, he's the heart of the city. He doesn't
need to be Mahomes to become a legend. He just
needs to be himself.
Speaker 9: I like it.
Speaker 3: I appreciate that.
Speaker 6: Big deal.
Speaker 7: No big deal that Drew Brees is saying that Spencer
Raller is the heart of the city.
Speaker 8: I think it's a big deal that somebody who was
the heart of the city has an endorsement like that
for you.
Speaker 6: Yeah, I agree. Put that out there like that, even
though he's not the starting quarter.
Speaker 4: All the guys that I know that play quarterback in
the NFL, they mess with Spence.
Speaker 3: Yep, big deal.
Speaker 2: Because that is Unfortunately, I don't know if killing care.
Speaker 6: No, I don't think so.
Speaker 3: With this guy.
Speaker 8: He drafted him. He has to go with his guy.
He has to see what his guy's got.
Speaker 7: What a comment though, told that I was good enough
but not great enough.
Speaker 6: Interesting.
Speaker 7: I think it's a big deal coming from him, I mean,
comes from anybody else, coming from me, Jake Lander Taylor.
Speaker 2: That even coming from another quarterback doesn't mean as much
as a quarterback that played in.
Speaker 4: That city and was the lifeline of that city for
a long time brought them a super Bowl.
Speaker 6: I get it.
Speaker 7: A nice guy, and he always says like, you know,
he's pretty polished when he speaks, but like he didn't
have to say all that. He didn't have to go
he didn't have to go all and he's like, oh, yeah,
I love he's a great player. I think he's gonna
do great things. Like he didn't have to go.
Speaker 3: All him a nice guy. Got of nice guys in
New Orleans, A lot.
Speaker 4: Of nice guys. Tyler Shuck's a nice guy.
Speaker 3: Great yeh.
Speaker 7: Kickers people in the chatter saying like that ship has
sailed unfortunately, like Drew's just being nice. Yeah, I get it,
which is all more surprised like that quote, Yeah, like
I get it. The ship has sailed for that we
think that we believe like common knowledge and sense would
say it is over, but like.
Speaker 6: So why say it? Yeah that makes me so mad?
Speaker 4: And you like Drew got replaced in San Diego basically,
I mean they drafted Philip Rivers, they didn't sign him back.
Philip takes that job over, Drew goes to New Orleans,
has a Hall of Fame career win. Sup.
Speaker 8: So if Spencer Rattler goes to another team and he
becomes like there Drew Brees and where we have Tyler Shuck,
you probably.
Speaker 3: Have going to lose my mind? What if?
Speaker 8: What if?
Speaker 3: Spence Reler?
Speaker 2: Uh?
Speaker 3: Because the Cowboys?
Speaker 8: I think I might be done with the Saints if
this happens. To be honest, it's.
Speaker 6: Not hard for you, though not hard for me.
Speaker 4: He grew up.
Speaker 7: I don't know if the Saint Seria get Mendoza next year,
the Jets might take two first rounders imber first insecond pick.
Speaker 6: True they got about ten of them. True, they did it.
Speaker 4: They did what you are supposed to do for a
bad team that has assets.
Speaker 6: But they had assets.
Speaker 4: Yeah, oh they Yeah, much better than New Orleans for sure.
Speaker 6: But the ones we laid out yesterday. Browns, what he doing? Raiders?
What are you doing?
Speaker 4: Dolphins?
Speaker 6: Dolphins? What he Bengals? What are you doing? Nothing? Nope?
Speaker 8: All right, Alandra, big deal or no big deal. We
don't really talk hockey here, but this feels like it's
pretty significant. Alexander Ovechkin pretty good. First player to ever
score a nine hundred goals. Not even Wayne Gretzky did that.
Speaker 6: Ob Yeah, that was.
Speaker 7: Like an un heard of record that no one thought
it could ever be touched. And Gretzky's got a bunch.
Speaker 4: But nine hundred, nine.
Speaker 2: Hundred goals to a thousand, that's a huge deal.
Speaker 6: Huge deal.
Speaker 8: Yeah, you can't get to a thousand.
Speaker 3: We're in two thousand.
Speaker 6: Awesome too, because he's such a he's so cool too.
Speaker 8: Yeah, he's a great guy.
Speaker 4: The guys could lead some beers in his life.
Speaker 6: He's right now. I think one just he just threw
on away.
Speaker 3: Beers are like water to ovie.
Speaker 6: Yeah, that's incredible.
Speaker 4: I love it. Longevity of his career, No load management
for that guy.
Speaker 8: No, you don't deal cloning your dog.
Speaker 7: Yes, thank you for bringing that one up. That deserves
a whole segment.
Speaker 8: I think we need to save that for like maybe
the third segment. Yeah, that's my bad for saying that.
Speaker 4: You know, look at him, he can't help it. He
sat shut up.
Speaker 7: So I'm so tired of talka sports. Let's talk about
these dog clones.
Speaker 4: Wh all right, ta big.
Speaker 3: Dealer, No big deal.
Speaker 2: So the discussion on the quarterback battle in Arizona had
kind of ramped up last week, and the word was, Hey,
Kyler's close to returning. Is it still gonna be Jacoby Brissett, Well,
Kyler Murray was placed on injured reserve yesterday, will miss
minimum of four weeks. Obviously, Jacoby Brissette taken over. Big dealer,
No big deal. Kyler might be done in Arizona.
Speaker 4: That's a big deal. I mean, drafting first overall, you
basically brought in a coach in Kingsbury to kind of
pair with him, to try to figure out if that
was the best case scenario to go with this skill set.
You gave him another extension after that. I mean for
you know, even for Kyler in his life, like he
was a first round baseball pick and decided to pursue
football and not baseball. Looks like his time is over.
And if not there, then where I don't know he'll
get another chance. He's number one overall picks on a
huge extension. I don't know where, but it's a huge deal.
Speaker 6: You'll see Kyler Murray with a Florida le on his helmet.
Speaker 3: Oh my god, Kyler behind that offensive line?
Speaker 6: No thanks?
Speaker 8: Why does that feel inevitable?
Speaker 6: It feels like it's gonna happen.
Speaker 2: Hey, they can't get a QB they want. They won't
take a QB first round. It's gonna get Cayler May Arizona.
Speaker 7: How about how do you feel about Juwan Johnson and
Vele for Kyler Murray?
Speaker 2: No, No, Mickey's Mickey's Juwan Vley and two first rounders
for Cayler Murray.
Speaker 6: Yeah, that's a big deal, man. I mean.
Speaker 7: The guys shown flashes obviously like a one of one
type athleticism talent out there. Just for whatever reason, things
don't work. Just doesn't work out sometimes and maybe he's
just not meant to be an nfolks, I don't know,
but it clearly the type of offense they want to
run looks better with you Kobe Brisett, and Kobet has
done it really well for multiple teams in the back
of sure and he stepped in and usually every time
he steps in, it's like, man, that that offense.
Speaker 6: Operates way more efficiently.
Speaker 7: Yeah, he's just he's a he's a great operator of offense,
has really good job of his pre snap reads directly
the immediate post snap recognition of what a defense can do.
Speaker 6: And he's really accurate with the ball.
Speaker 7: And he just doesn't seem to make like a game
losing bad decision.
Speaker 4: That just put me in a bad mood.
Speaker 6: By thinking about Colin Mary with Florida Leon his home.
Come on, I love.
Speaker 2: All like the quote unquote Bridge quarterbacks playing this year
so much.
Speaker 3: You got Flacco, you got Brissett.
Speaker 7: Flaco, I think in the last since he's been at
Cleveland has something like twelve tuds and two interceptions and
leading the league in yards and since like the last
couple of weeks. Yeah, look out for Flaco on the
top ten list that we.
Speaker 2: Thought Fitzpatrick was the last one. No, sir, Flaco shouldn't
have retired. I understand their defense is bad. But Torch
the Cowboys week.
Speaker 6: He did that's good.
Speaker 2: Yeah, I mean it wasn't hey, go out there, don't
turn the ball over that slung it.
Speaker 6: He's sneakily started a lot of games in his career too.
Speaker 4: Yeah, oh yeah for sure. All right, when we come back,
I'm gonna get to your munchie questions. Go ahead and
get those inside the buyou four to chat. Well, Chef
Michael Johnson join us here on OTV off the bench,
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Speaker 1: Just two thousand and seven. Shams purple and gold to
the core. This is off the bench with Hester and
Flynn Matt and Rouge's go to for all things Louisiana sports.
Speaker 4: All right, welcome back in. It is ot B here
live from the Raisin Kinges Studio. Want to remind you
we'll be at Rouse's tomorrow Football Friday. We did the
show every Friday there from Rowses on Burbank and Lee. Remember,
you can go to the website Rouses dot com, find
the one that is nearest you and see all the
incredible deals they've got going on. You can come hang
out with us tomorrow. They got the breakfast bar ready
to go. Come hang out, listen to the show, maybe
pick up some my high they pick up some Supreme
ris all listening. Are there at your local Roussouses dot com?
All right, let's get to our guys. Chef Michael Johnson,
it is time to get to your munkey questions.
Speaker 1: Get ready to santalyze your taste buds and leave this
segment hungry. This is Monkey's with executive Chef Michael Johnson.
Speaker 4: Chef, what's going on? Brother?
Speaker 6: How we doing?
Speaker 10: Man? It is a beautiful fall morning in Birmingham. Brother.
Speaker 4: Oh you're in b Ham? Okay, yeah, all right, I'll
see you there. And about thirty I don't know, Masshart
thirty six hours. Sure we'll go with that.
Speaker 7: Yeah, you're getting the chef's ready up there with in
a minute shape, that's right.
Speaker 4: Hashtag munchies. Why is butternut squash casserole the most underrated
Thanksgiving dish?
Speaker 10: Gosh, it is too man, you know, I'd love the
texture of butternuts clusting when it's cooked correctly. And it's
just one of those fall things that fits warm to
the heart, you know, and it's you put a little
butter in there and and uh, you know, picks up
savory real well. You can leave the pumpkin spice out
for crying out loud. Yeah, no, uh yeah, it really is, man,
And if you're a seasonal person, it really is one
of those things that you know, it has sweetness that
you know, you sprinkle a little salt into it and
I don't know, man, it's just a lovely thing.
Speaker 6: Brother.
Speaker 10: I like false squash as a whole, the butter enough
squash because the size of them and the meatiness of it.
You know, it's it really is a good a good
deshable or technically it's a carbohydrate, but still it's a
veggie in my book.
Speaker 6: All right, Jeff.
Speaker 7: I was as we get a little bit closer to thanksgivin,
we were talking a little bit about are Thanksgiving plates yesterday?
And yeah, one thing that connects everything for me is
a nice river of gravy that just kind of connects
all the pieces on that plate together. The problem is,
like if you make a real gravy, it's like from
the drippings, and you want to make from the turkey
and everything, but sometimes the dripping doesn't get you enough
gravy to fulfill everybody play. So what's a good way
to make gravy? What what's your go to during Thanksgiving?
Speaker 10: In a pinch chicken stock and and a room, you know,
like it's it's just a bit works so easily and quickly.
It's it's called av lute. Right, So if you have
some good chickens if that you know, like chicken stock,
you know, and not water with some chicken base. I
like chicken stock, but you put a little put a
little blonde or white roue in with that with your
chicken stock, and it chickens up and it's what you
call it balute, and it's it takes ten minutes. Now
you can put onions and stuff in there too, you know,
like you can you can sweat meer Paul. Don't get
me wrong. Yeah, I mean in a in a pinch,
when you don't have enough, and you know, like I've
actually been in this at Thanksgiving. So I was dating
this girl when I was in my twenties, and her
grandfather had passed away that year, and so when I
got there, the whole family was like, well, can you
make paunt Paul's gravy? Like, no pressure, I don't put
that on me. Yeah. So I've made ghiblit gravy and
ran out and and they're like, you run out of gravy. Yeah,
So in a pinch, you know, I pulled it together
and used to use the trimmings of what was left
of that gravy and then stretched it with some chicken
stock and and a little room. Yeah, and we're fine.
And if you don't have if you honestly, if you
don't have time for the for the root, if you're
in a real pinch, you can put some corn stark
slurry in there and it'll it'll it'll tighten up. Put
some seasoning in it. Not ideal, you know, or if
you're you know, like if you're some people like the
blend beef and chicken stock together so it gets a
little you know, like so you can get a little
brown in your gravy rather than you know, a white gravy.
Uh or what I mean, like is a light gravy,
not not like a milk gravy. But or you can
get a roasted chicken stock, you know, which has a
little bit dark color to it, kind of adds brown
to it.
Speaker 7: So if I got this right, we're making a balute
then putting it with the drippings, stretch that thing out.
Speaker 10: Or well, you know, like yeah, exactly, yes, I mean
you could put the drippings in there and and saute
with onions and mierplaw and then put your you can
put your butter in with that so that you saute,
add your flower in so that you're making your blonde roof,
and then when your rou is the color that you
want it, just add your chicken stock in it. I
mean it takes ten minutes, maybe fifteen if you want
to cook the flour out. It doesn't take a whole lot.
It doesn't take very long.
Speaker 4: Hashtag munchies. Can you swap one for one? Alternative flour
such as oat almond, buckwheat to regular all purpose flower.
Speaker 10: Not necessarily at least one of those flowers has different
gluten contents, and you know, like some of them are
not technically flowers. They're just like ground up something, and
so that the holding power is different. So you really
have to do your reap. And I don't know, if
I don't know, I'm on the off the top of
my head. But you know, like AI right now probably
could tell you easier than I could, to be honest
with you, what's the what's the translation ratio of flour
liquid for a you know, converting But no, they're not
all going to convert the same enough a chef.
Speaker 7: So somebody's asking here, I think they've heard you talk
about the crime rib during the holidays, So what's your like,
what's for primary?
Speaker 6: What's your go to? How do you prepare it?
Speaker 7: Because this guy says he's trying to do big baller
status things like you.
Speaker 10: So I seasoned it overnight. I put my coach salt,
and I toast pepper corns, coast whole peppercorns in a
dry skillet until they start to kind of produce a
light smoke and it'll almost smell floury and pull them
off of the heat and then you crack fresh crack those,
mix that in with your kosher salt mixture. And that's
where I started. And I sprinkled that, you know, like
rub that all over the loin, put it in the
put it in the refrigerator overnight so that it kind
of absorbs in. And then you know, the next morning,
I go low and then high, so I bake my
roast my loin at you know, three hundred degrees, sometimes
two seventy five, depending on how big it is, so
that it's nice and slow. I don't ever go over
three hundred. You know, it's slow and low for that loin,
and it just produces something that's more tender. It doesn't
tense up, it won't separate the muscle groups. But at
the end or if you're if you're really feeling it,
you know, like I keep some rendered pork fats on
the stovetop and you get it like four hundred and
fifty degrees or as hot as as hot as you
can get it without it smoking and going to smoke
point right, so it's going to be screaming hot. And
you take and you you ladle that over the outside
of the loin every thirty or forty minutes, and it
helps baste the skin and crisp the skin up on
the outside. And I'm having difficulty explaining this because my
mouth is watering, right, But you.
Speaker 6: Know, incredible, is it? Like you can fat is what
you said?
Speaker 10: Pork fat. You can render bacon and use bacon fat.
But you know, like if I'm going all out and
I'm trying to impress, I'm using I'll go find pork
neckat and render that down so that you have a
liquid fat and get that as hot as you can
get it without setting it on fire. And then every
thirty or forty five minutes you ladle that over your
loin so that it crisps up and you'll see it
and you'll hear it, and you smell it, and you know,
instead of having to turn your oven up to four
hundred and fifty degrees at the end of the roast
and risking over cooking your loin, you're just ladling it
over and it's doing the it's doing the browning action
for you, right, And and that that oil and fat
will sit on top of the loin and as as
it's sitting in the oven will help promote the browning
process as well. So uh, and then rest you got
to rest it thirty minutes on a big loin like that.
If you don't rest it thirty minutes, you're not doing
it properly.
Speaker 6: And the rest, the resting holds the juices makes it.
Speaker 10: Yes, So if you if you think about this, this
loin being in an oven, the outside of it is
if it has a meat or moisture evaporating out of
it constantly, the heat is drawing the moisture out. So
what you do is you pulled out, you loosely cover
it with foil so that the heat remains in somewhat,
it doesn't cool too quickly. But what what you're doing
is is you're allowing that outside portion that's dried out
or is drying out, to absorb the moisture from the
inside of the loin, and it's drawing it outwards. And
so that reddish mieoglobe in color that you're looking for,
assuming you want to cook a medium because that's the
only way you know, normal people cook their loins, is
you know, it'll draw that red mieoglobin out into the
outer portions of the loin so that it's red throughout
and it's moist on the outside as well as on
the inside.
Speaker 4: All right, Chef, Since we've got a little bit of
a weather change here, a little bit cooler temperatures in
the air, have we done any chili, gumbo anything, And
I know, look, it's always year round with this, we
talk about that. But have you, because of the weather,
felt inspired so far to do anything like that.
Speaker 10: Yeah, we've been hard on the soups, you know. I mean,
there's it. Normally we'll make one soup a week and
that's gumbo, just because everybody loves gumbo and they'll eat
it year round. At this time of year, we're making
soup every day of the week, and it's it's definitely chili,
but it's all you know, like it's just an opportunity
to warm your inside easily, you know what I mean.
Like at fifty degrees is definitely soup leather for me.
And regardless of whether it's chili or a nice cream
supreme potato, you know, like I like this, I like
I like soup. Man. You know, there's something heartwarming and
kind of familiar from childhood. You know, when your mom
or dad or your grandma made you soup and I
don't know, it's just one of those things I really enjoy.
Speaker 6: They call that some comfort food chef.
Speaker 7: Hey, that's right, we got some some I guess some
local news in the restaurant game. The you know, I
don't know if you've been here or eating here, but
we had a restaurant in town. Elsie's playing probably got
a Michelin endation. Yeah, so what I as a chef,
I'm always kind of interested like what what chefs think of,
like what that Michelin ratings and all that. But I
think a recommendation which is pretty high.
Speaker 10: Prise, Yeah, I mean, yeah, that's incredible, to be honest
with you. You know, the Michelin rating is not just about
the food itself. It's about the experience, the personnel, you know,
like from the moment you walk into the reservation process.
It's it's what the restaurant has as an experience as
a whole, not just the food. I'll say this to
the Saint up in Saint Francisville. The chef up there
was working with me for a little while, and Michael
Darden and really wonderful guy, really talented guy. You know,
those recommendations came out and Elsie's is one of my
favorite places to eat. You know, when when when I
have people come in from out of town and they say,
where would you go eat if you or me? I
always tell them Elsie It's well, it's a really comfortable
place to go eat. The food's fantastic, the atmosphere is straight.
You know, you get treated like a human being rather
than a number or a track, you know, and I
love all that stuff.
Speaker 7: Yeah, yeah, to your point, Yeah, it's Elsie's and the St.
Francisville Ends. Shout out to those places. Both places.
Speaker 4: Very cool, very cool. Chef. We appreciate you. Hopefully you're
enjoying v Ham there. I'll see you there tomorrow. Hey,
let's go get to Tigers' win. Why not, Let's do it.
Speaker 10: Let's do it.
Speaker 4: Brother, Absolutely, we appreciate your chef. Michael Johnson, LSU Executive
every we should do this at seven thirty. Can you imagine?
I was like, tee, we got to move this to
like nine fifteen. Buddy, I can't sit here at seven
point thirty and just think about food.
Speaker 7: I got to give me a good prime rip. Now
get to that pork fat. Oh that little technique sounded
good at.
Speaker 4: Dog will hunt.
Speaker 6: I'll be doing that, all right, I try it.
Speaker 4: At least we'll take a break more OTB when we
come back here live from the Raisin Kine studio. Off
the bench al right, go to trash rangers dot com
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Speaker 1: Com, Tigers Turn Talkers. This is off the bench.
Speaker 2: I want it, I need it.
Speaker 4: Mos someone for you. Welcome back in ot By. You
don't have there, Bud, We're here. We are here.
Speaker 6: You know you don't. You do have to breathe to live.
Speaker 4: Yeah, it's just yeah, it's tough when your mouth breather
because you got the whole situation going on and you're
talking at the same time. Like I feel like, you know,
we got some people here on the station and sometimes
into the microphone, and I'm trying not to be that.
Speaker 6: Guy Carson bet right now.
Speaker 4: Yeah, trying not to be that. It's kind of hard,
but look we're here. Whatever work.
Speaker 8: When your mouth either it's been choking down the down the.
Speaker 6: Stretch, good good point, solid point out there.
Speaker 4: Sorry. I also solid as uh. Tommy's windows, doors and siding.
Speaker 6: Kidding, there you go.
Speaker 8: Go.
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Speaker 6: Can I guess?
Speaker 1: Ye?
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Speaker 6: All right, I got something you'd like.
Speaker 4: I thought y'all were going to talk about the Clone dog.
Speaker 7: No, no, no, no, I got something else. I do want
to talk about that, But I got something else I
think you would like. I haven't like. This is a
nomination for maybe meathead of the week. Certainly okay, this
past week, maybe meathead of the year. Okay, Michael uh hoyt.
I believe defense been for the Buffalo Bills. Yeah, did
you see this? Did you see this clip? We're about
to show this clip? Go ahead, Taylor. He he actually
tears his achilles, rips it mid game and he decides,
you know what, I'm not going in. I'm gonna walk
off the field. What happens we tell your achilles. My
understanding is that like it tears and curls up into
your calf. Pretty excruciating. Yeah, and no, he sits there
on the bench, on the defensive side of the bench,
the entire game of cheers on his team. We'll watch
the club. Can you turn the volume? Can you rewind
it a little bit right to the beginning, Go back
to the beginning.
Speaker 8: Come on, Taylor, we're so professional. Sorry, I know.
Speaker 10: That sound is my bad.
Speaker 4: I didn't know you wanted. He rolled his eyes hard
at you. Oh help me. Michael Hoyt now being helped
to the sideline point.
Speaker 3: Has been such a bright spot.
Speaker 6: These last two weeks after coming up with suspension.
Speaker 3: Who it sus all feels.
Speaker 4: Like it popped here a Kelly's.
Speaker 3: It's gonna be better for you to ride in the car.
Can I stay like wine? Yeah?
Speaker 4: Yeah, yeah, I would everybody?
Speaker 3: You two, Hey, go win this?
Speaker 4: Hey, go win this ship?
Speaker 10: Hey?
Speaker 4: Can I go down there with the defense?
Speaker 5: No?
Speaker 4: I want I want to stay out here. I want
to stay out here.
Speaker 5: It's go boys, Let's do this.
Speaker 2: Let's go.
Speaker 6: We're good you.
Speaker 10: Hey, let's go. Let's go win. Let's go win.
Speaker 4: We'll do this tomorrow.
Speaker 8: Let's go win.
Speaker 4: Hey, go win this one.
Speaker 8: Win this one, Hey, win this one, win this one?
Speaker 6: Are you going to Jerry?
Speaker 4: Come on, all right, boys, come on, come on, we
got the let's go.
Speaker 3: Play clocked down to one.
Speaker 4: Here's the snap pressure coming, mahomes.
Speaker 8: He's it down the field looking for where it's picked off.
Speaker 3: But that's well here, still.
Speaker 4: Go on, worry about that tomorrow. Let's go win. Yeah,
hey Bill, good job, Come on, I know, go win this.
Speaker 8: Let's win this one.
Speaker 3: Jobs problem.
Speaker 1: Yep.
Speaker 4: Oh, that's that is meat head of the year.
Speaker 8: I love that, Like, can we elevate it?
Speaker 6: Can we get you back school? Your achilles ripped? It's
like roll, it's like crawled up in your calf at
that point.
Speaker 7: No, yeah, I want to stay out of here. It's
like we didn't get you off in the cart. Now
can I stay? Yeah, I'm not comfortable here. Can I
go down with the defense?
Speaker 4: I love it.
Speaker 7: Right at the beginning of that clip to that, he
hurts himself and the guy from the Chiefs walks up
and he's like, hey, dude, you okay. He's like, no, no,
I'm not, No, nope, you're anyway. I thought that'd bring
it tier to an.
Speaker 4: Old fossile back that couldn't have felt great. Not sitting
out there in the cold has some adrenaline going, but
it has some mad blought. Hey, he hits some toward
off toard off for sure.
Speaker 6: Yeah. Still I think he wanted to win.
Speaker 4: I think the guy wanted to finish it and go win.
We'll do this tomorrow, do it tomorrow, A right, love
that love it. We go from that to cloning dogs.
Speaker 7: Gritty, Uhlandre, you got some updates on the dog cloning situation.
So I heard that it was a company that Tom
Brady owns a little stock in. But he's not going
to be taking He's not doing it for free, right,
They're still going to operate.
Speaker 6: Yeah, so you saw some news on the cost of this.
Speaker 8: Yeah, it costs fifty thousand dollars to paid in two
equal installments to clone your dog or your cat. Sure,
if you have a horse that you want to get cloned,
that cost eighty five thousand dollars. Yeah, So if you
want to clone your horse, uh, eighty five k. I'm
sure if you I'm sure if you own horses, you
probably have the eighty five k to go do that.
But this is we were talking about it before the
show this morning. This is the same company that cloned
the dire wolves.
Speaker 7: Yep, because they're real apparently apply at some point in
life they were real, yes, not just in Game of Thrones.
Speaker 8: And now they're trying to do the wooly mammoth and
the Dodo bird. Which are they trying to You and
I both yes, you and I both think that I'm
sure maybe y'all agree they need to stop.
Speaker 4: Yeap, why are we playing god?
Speaker 6: You need to be like LSU administration and.
Speaker 4: Just do last stop.
Speaker 2: Yeah, at least seven movies that explain why bringing things
that are extincted back to the bad idea.
Speaker 3: They're called Jurassic Park. If anybody's ever seen them.
Speaker 8: It's also just disturbing to me for some reason.
Speaker 7: And my question is, like to us, like we talk
about the wooly mammoth, you talk about like the saber
tooth tiger. Ethink they were trying to like at what
to what point? To what end are you doing all this?
You're not going to like re release them into the wild.
You're going to keep them in a zoo. You just
gonna get them pinned up because like they they these
animals went extinct at some point for a reason, because
life passed on and like humans and you know, yeah,
exactly like things happened. Things to the butterfly effect happened.
Don't change the butterfly, right, okay, Like because you don't
know what's gonna happen. Like, when you reintroduce something to
the wild, it changes the way that this earth has
been built where it is today. Did you ever see
y'all seen the the when they were released wolves into
Yellowstone Park like in the eighties or nineties something like that. Uh,
they re released them because they were not there for
a long time, if I don't remember the reason why
they weren't there enough humans like kicked them out. But
like after like a decade or maybe it's two decades,
like it actually moved the river. The river moved because
of wolves being reintroduced because like you had all these
grazing animals that just felt super comfortable because they didn't
have any predators, and so they would graze by the
river and just the bed and the soil changed. Well,
they couldn't graze as much, and it changed the flow
of the river to where it once was naturally.
Speaker 3: Was pretty wild stuff that is wild.
Speaker 6: So like why are you doing this?
Speaker 7: These poor little dire wolves and these sabertoothed tigers are
just gonna be all like probably gnarly looking because they're clones.
Speaker 8: What's the same. We were so busy asking if we could,
We never asked if we should.
Speaker 7: Yeah, you should not. So animals that to the date
that have been cloned, according to Google, who owns YouTube tv?
Get your stuff figured out, please, she cattle, pigs, dogs,
of course, Tom Brady cats, horses, which is seventy five k.
Speaker 6: Mice probably cheap for mice. Probably a couple of bucks.
Speaker 7: Yeah, maybe five k. It is going to be seven bucks. Yeah, maybe,
I don't even know. Rabbits and rats, goats and deer
have been climbed. Mules have been cloned. Monkeys, Pyrenean ibex
abanding of course, blackfooted ferret, a wolf, dire wolf. Game
of Thrones, a mooflin whatever that is, endangered species of sheep,
a fish, frog, fruit flies all cloned?
Speaker 8: Why are we cloning flies?
Speaker 2: I'm glad they cloned the mooflaw though, like the other day,
I was thinking, Man, I haven't seen.
Speaker 3: A mooflon in a while.
Speaker 7: It is an endangered species of wild cattle. I guess
if you're endangered, maybe I could see it. But like
things that are extinct, let's not be digging anything out
of the frost, the permafrost like you'll.
Speaker 3: Ever seen pet cemetery.
Speaker 6: Yeah a long time. Yeah, like on g s A.
Speaker 7: Maybe if we just maybe if they get an island
and then clone dinosaurs, maybe bring them back from mosquitoes
that are trapped in the sap of a tree and
then just make dinosaurs make a park at the theme
park with it.
Speaker 3: Oh that'd be cool. Yeah, what could go wrong?
Speaker 6: I don't know?
Speaker 3: Also, why up at horses? Like, could I, like, yep,
clone up, clone my neighbor?
Speaker 6: Yeah?
Speaker 7: Right, can we bring Secretariat back'd be cool.
Speaker 6: I bet on that horse. You're gonna clone your neighbors.
That what you're saying.
Speaker 2: I was just throwing out, like any random I actually
don't know any of my neighbors.
Speaker 3: They might be good people.
Speaker 4: That's actually shocking.
Speaker 8: I'd clone the O TV crew because we're so great
that we Yeah all.
Speaker 6: Right, mm hmm.
Speaker 7: Anyway, I don't think they should be doing all that
they need to do less.
Speaker 4: Yeah.
Speaker 6: Yeah, same thing with AI.
Speaker 4: I use it every day. Odd sacrifice like telling on
a family member there for you, Bud.
Speaker 6: I would sacrifice my AI.
Speaker 7: Pictures of Davis Wheney falling down the hill, I'd sacrifice
that if they just pump the brakes on ai AI
and cloning go.
Speaker 6: Away slippery slope to slip. Yeah, okay, you imagine.
Speaker 4: Yeah, because it's happening. All right, we'll take our last
break up to get out of that. We are going now.
I gotta lett y'all talk.
Speaker 6: I can't even breathe over there.
Speaker 4: That's why I was letting y'all talk. I didn't have
to talk. I can't breathe, and so I was letting
y'all talk, you know, let letting you.
Speaker 6: Could hope if we could clone ourselves. So season, I'm fine.
Speaker 4: I mean, it's just like a little cold. Yeah too too.
We're good. I'm not complaining, just can't breathe. We're all good,
all right, as the bench when we come back off
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Speaker 1: Tigers turn Talkers. This is off the bench.
Speaker 6: Hey we're back. Yeah from break No back back, Taylor.
What's he talking about? Alignment a D again?
Speaker 3: Maybe what?
Speaker 6: Maybe I just got the article?
Speaker 4: Tell me everything.
Speaker 8: Yeah. So l s U is moving forward with verg
Osbury as the school's athletic director, a source within the
president's office told Louisian Sports don at quote, verg Osbury
is the athletic director at l s U period. There
is no intent or desire to play word games with
this issue. You athletics needs a stable hand at the helm,
and that is verg Osbury Verges, fully empowered to find
our next football coach and to run the athletic department.
The source also said that there are no plans to
conduct a search for a new athletic director once the
football coach is hired, and another quote, he said, doctor
Rus has been consistent that he will demand excellence at LSU,
across every department and for every employee, and each of
us will be evaluated based on our performance. He also
said that is the sentiment he intended to convey but
clearly did not communicate it.
Speaker 2: Well, we're back so bad, we are aligned at the top.
Speaker 8: We're stable.
Speaker 6: Let's go top three job again. We're so stable, let's go.
Speaker 4: WHOA what do you you just gonna come out later
this afternoon.
Speaker 6: We're just kidding right now, guys.
Speaker 4: No, no, no, no, that misunderstood. You misunderstood.
Speaker 3: You're just going to announce it.
Speaker 6: Then we didn't have an ad. Now we got an
a d.
Speaker 4: H.
Speaker 6: He's in a committee. M let's go.
Speaker 8: This is how you know we're back this song.
Speaker 4: I guess that's good. Sure Sho put the mic down now, yeah,
put it back.
Speaker 6: Holster that thing.
Speaker 9: Sources say, all right back like we never left. Yeah,
asked the bench. Do we go after sellers or lagway
if they enter the portal?
Speaker 6: Yeah, I'm cool.
Speaker 4: Cod Taylor hates about those guys.
Speaker 6: He does hard Dan on the chest at O t back.
Speaker 4: Yeah, but words are hard, even for a college president.
Speaker 6: Words are hard. I get it.
Speaker 4: Hard words.
Speaker 6: We are not one to.
Speaker 4: Judge, gets it.
Speaker 8: It's O.
Speaker 4: TB.
Speaker 6: Yeah, we get it.
Speaker 8: We're all pooblished starters.
Speaker 7: Basically as president, come on the show, hit us up,
Wade in the studio?
Speaker 6: Is that our five?
Speaker 4: It's president on here?
Speaker 6: This one? Maybe this one true.
Speaker 4: We're trying to get Kyle Williams on the show. He's
basically just bagging to come on.
Speaker 6: Yeah.
Speaker 4: Pretty nice.
Speaker 2: Absolutely, whole staff is yeah here this morning.
Speaker 3: We had to turn them away.
Speaker 4: Yeah maybe next week. Man, you want to be on
the radio so much?
Speaker 6: Just a defensive line coach.
Speaker 8: Don't be desperate about it.
Speaker 6: We'll see.
Speaker 1: Mopter bench.
Speaker 6: All right.
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