Speaker 1: Good morning.
Speaker 2: It's at nine am here on Thursday, January twenty ninth.
Speaker 1: Today in ben Rude, you.
Speaker 2: Can expect mostly sunny skies with a high fifty nine
and how we're three of today's show. We'll humber Munchie
segment with LSU executive chef Michael Johnson at around nine
to fifteen. If you missed ours one or two of
the show, you could catch it in the on demand
section at one of four five ESPN dot com. You
can follow us on Twitter or Instagram at a TV
underscore ESPN and watch us on YouTube with the one
of four five ESPN channel at renumber three of Off
the Bench Live from the Panini Senior bowlind Mobile, Alabama,
brought to you by First American Bank and Trust.
Speaker 3: Starts now Off the Bench with Jacob Hester and Matt
Flynn Ham Say.
Speaker 4: Hester and Hester got it fata pa.
Speaker 3: From carrying each other and Natty to carrying each other on.
Speaker 4: The air where there's drop to show.
Speaker 3: Live from the Raising Kines studio.
Speaker 4: It's Off the Bench, all right, Welcome back in.
Speaker 5: It is OTV here live from the twenty twenty six
Panini Senior Ball. We are in Mobile, Alabama or Crabbage
brought to you by First American Bank and Trust FABT
dot com.
Speaker 1: We were talking about that.
Speaker 6: Weer three already, it is here, we are here, we are.
Speaker 5: We were talking about the Cleveland Browns, a little bit
early mistake by the Lake, big mistake by the Lake.
With our question since they got back into the NFL,
remember they moved to Baltimore, but since they came back
as a franchise in nineteen ninety nine, Chris Palmer was
the head coach for a couple of seasons. He was
in thirty two games, five and twenty seven. Then they
go and hire Butch Davis. In fifty nine games, he
was twenty four and thirty five. Terry Robiski shout out
LSU In five games he was one four As the
interim coach, Romeo Cronell in sixty four games, he was
twenty four and forty. Eric Mangini in thirty two games,
he was ten and twenty two. Pat Shermer in thirty
two games, he was nine and twenty three. Rob Chudzinski
shout out to chud my guy. In sixteen games, he
was four and twelve. Though I don't remember this guy,
Mike's something I don't even trying to pronounce that last name.
Speaker 1: Thirty two games, he was ten and twenty two, so
it doesn't matter.
Speaker 5: Hugh Jackson forty games, Matthew In forty games as the
Browns head coach, Hugh Jackson was three thirty six and
one winning percentage of point zero eight eight, three thirty
six and one in forty games, three thirty six and one.
Speaker 1: That ain't good. Ain't good at all.
Speaker 5: You had Greg Williams, he was the I believe interim
coach in eight games.
Speaker 1: Eight games, okay, okay? Greg?
Speaker 5: Greg was five and three. Freddy Kitchens takes over. They
don't give the job to Greg Williams. Freddy Kitchens takes
over in sixteen games he was six and ten. Kevin
Stevanski in one hundred and one games, he was forty
five and fifty six.
Speaker 1: How is that possible?
Speaker 7: I just looked on it. Then, they've had four winning
seasons since what do you say? Nineteen nine nine since
returning in nineteen ninety nine, four winning seasons two thousand
and two they were nine and seven, two thousand and seven,
ten and six. Twenty twenty that was Baker Mayfield eleven
and five and then twenty twenty three, eleven and six.
Speaker 1: Yeah, and the guy that I didn't, Mike Pettin.
Speaker 6: Like, do you who is that I've heard of that
name of thing? Have you? Okay?
Speaker 1: Shout out to Mike Patin.
Speaker 5: He was ten and twenty two and never heard of
that fella that is?
Speaker 1: Are they the worst you've ever heard of a fella? Exactly?
Speaker 5: Are they the worst franchise in professional sports?
Speaker 7: I will I was talking to somebody. Maybe it was
all I was talking about this with, or a solid
debate on it, Like somebody said, maybe the Washington Wizards.
Speaker 1: We're up there as well.
Speaker 7: Yeah, and their uniforms are ugly too.
Speaker 6: They don't even look good when they're doing it.
Speaker 1: In all.
Speaker 6: And that's why we call it everybody the mistake, by.
Speaker 5: The way, clean USA Sports. I want to find this out.
The Washington Wizards is bad, but like for some they
had some okay times when they were the Washington Bullets,
like way back in the day in the seventies. I
think they lost in the finals a couple of times.
All Right, So I've got the the most losing franchises
in every major sport in the United States.
Speaker 1: In the NFL, it's the Arizona Cardinals.
Speaker 7: What since what it like probably should make it a
little bit more towards the modern area.
Speaker 1: I know, I'm scoing you all time.
Speaker 5: They are the oldest team in the NFL, founded in
eighteen ninety eight, the most total losses in NFL history,
one championship in nineteen forty seven, but zero Super Bowl titles.
Speaker 1: The Cardinals.
Speaker 5: Kadi's uncle played for them when they were the Saint
Louis Cardinals, and they were bad then, they're bad now.
Speaker 1: They had some run with Kurt Warner.
Speaker 5: The Minnesota Timberwolves are actually the worst all time winning
percentage in NBA history, only a handful of playoff series
wins ever, So Timberwolves. The Pittsburgh Pirates in Major League Baseball. Yeah,
that one kind of speaks for itself. Poor Paul Skiings
the Arizona Coyotes in the NHL. Is that's even still
a thing, So poor Arizona, Poor Phoenix. Yeah, bad sports,
I guess.
Speaker 1: Yeah, because it's not like the Suns are good either.
Speaker 6: Well, Arizona gave it a couple of good quarterbacks, Hugh.
Speaker 1: Yeah, and Arizona's in.
Speaker 7: Like Arizona, So it's much better than Cleveland ever heard
of Jadan Daniels in the Phoenix. Yeah, I've heard what
Jadan Daniels. Yeah, what about him? It came from Arizona Sport.
He's from California.
Speaker 1: Yeah, but he was playing sports in Arizona. Yeah. So
is LSU's current quarterback Sam Levitt.
Speaker 6: Yep, so I said a couple quarterbacks.
Speaker 1: Give me another Arizona State quarterback.
Speaker 7: Jake Plumber, Yes, Jack and the Snake when I used
to play. So this is back in my high school.
Speaker 1: The only knowledge of any professional athletes you have that
is from nineteen ninety four to nineteen ninety eight.
Speaker 7: Yeah, that's about right. Yeah, that's about my I was
hitting my streke right. As a sports fan, we used
to play U NCAA game Breaker on PlayStation two. He
was PlayStation one one or two back in early high school.
And you could play with I'd play with the ninety
six Arizona State team.
Speaker 6: You could play like the historical teams.
Speaker 1: Yeah.
Speaker 7: That was probably the greatest football game ever created, College
game Breaker.
Speaker 1: I remember it.
Speaker 6: Did you ever play?
Speaker 1: Yeah?
Speaker 7: And we used to have little tournaments at a buddy's house.
Speaker 5: Also, your college from ninety four to ninety eight is
because of video games.
Speaker 6: A lot of it.
Speaker 1: Yes, yes, Kinger junior baseball.
Speaker 7: Well, there's only one real baseball player in that one,
Ken Griff Junior.
Speaker 1: Yeah, but everybody knew.
Speaker 5: Everybody knew Jay Univergar was Edgar, Otis Nixon was Otis Nixon,
Ronan was Ryan Gant, Julio Franco was jul They used.
Speaker 7: Their name, image and likeness. There should be a term
for that, and it should never anywo brown Suck?
Speaker 1: Would you ever be the head coach of the Cleveland Browns?
Speaker 6: God?
Speaker 1: I hate this for our guy, Todd Monkin.
Speaker 5: I mean, I'm sure he's getting paid. Well yeah, okay,
for sure, But I just gave you the list since
they came back. I mean even before even the guy
that we considered the greatest coach of all time, Bill
Belichick in eighty games, he was thirty six and forty.
Speaker 7: Oh god, he is not the greatest coach of all time.
He can't even make it the Hall of Fame.
Speaker 5: The last coach they've had with a winning record that
was the full time head coach is Marty Schottenheimer nineteen
eighty four to nineteen eighty eight and seventy one games.
Speaker 1: He was forty four and twenty seven.
Speaker 6: Oh was he a two time NFL Coach of the Year? Marty?
Speaker 1: Uh like Stefanski probably actually can't wait to see this
the fan Ski versus Baker Beef.
Speaker 5: NFL Coach of the Year when he was with the
Chargers in two thousand and four. Actually think he got
he got fired in O six. So yeah, when he
was with the Chargers in O four, he got ap
NFL Coach of the Year, but he didn't do it
with the Browns. No, he did not AFC Coach of
the Year with the Browns. Okay, all right, so there
you go, Mariy Schottenheimer. Last time the Browns had a
winning and coach in the eighties. That's awful, Like, how
are you a fan of the Cleveland Browns? And look,
I know the Pelicans are a bad franchise.
Speaker 1: I get that.
Speaker 5: And the NBA is popular, it's not the NFL. NFL's
by far the most popular sport. So you're gonna have
more fans for NFL teams.
Speaker 1: When you send your payment in for season tickets to
the Browns and you know you're gonna suck. That's gotta
be a kick between the legs.
Speaker 7: Oh yeah, for sure. And that's why I you know,
it make when they have any glimmer of hope, it
makes it fantastic for them. But usually that glimmer of
pope turns into darkness pretty quick.
Speaker 6: So I don't know darkness.
Speaker 7: It's just what do we compare it to a couple
of weeks ago, like losing organizations like the Browns. Is
like that one building in town that's had about thirteen
different restaurants and none of them work.
Speaker 6: It's just a building that.
Speaker 5: Has the bank and saying I've got the plan. I
got to be the loan because I'll be the fourteenth
in the last six.
Speaker 1: Months, but I'm gonna make it.
Speaker 7: And it's different people, it's different owners, it's different genres
of food. It's different. It's different. Some of them are popular.
Some of them can be cowsters that works everywhere like that.
Things can be a chain, it can be a startup,
whatever it is. And the only common denominator is the location,
the foundation, the framework, the walls, that's the floor. It's
the only common denominator. Everything else this is different, but
nothing we all know it. Everybody's got that place in
there wherever they grew up or in the place that
they live. Everybody knows what I'm talking about. Doesn't matter
what you do, it's just not gonna work. And a
lot of sports franchises, for whatever reason, feel like that.
Speaker 6: The Browns, the Jets, the Raiders.
Speaker 7: It just feels that that's the feeling you get, no
matter what happens, no matter who they bring in, no
matter who's in charge, it just ain't gonna work. And
until you prove us wrong, we're just gonna keep saying
I told you so.
Speaker 5: It's like the spot that Mellow Mushroom once was in
Baton Rouge.
Speaker 1: It's been a lot of things.
Speaker 6: Yep.
Speaker 7: No, there's a place any different things. There's that place
on Perkins. It was at McAllister's at one point, oh
Man the park.
Speaker 1: Yeah, that thing has been tacos.
Speaker 7: It's been seafood it is, but you're right, rock Paper
Tacos one.
Speaker 6: We all know that spot.
Speaker 5: Yeah, it was a seafood places very popular down in
this area, like in Gulf Shores.
Speaker 1: I can't think of the name of it right now,
but it was that.
Speaker 6: Yep.
Speaker 1: The old CC's Coffee by the o G.
Speaker 5: Walk Ons, by our friends over at Pro Dreams, right
down the end.
Speaker 1: Cap Coffee Shop by a University.
Speaker 5: Of seventy five different things since then, we all get it.
Speaker 1: Yeah, they're the Cleveland Browns.
Speaker 7: The Cleveland Brown Building is a Cleveland Brown I mean, rip,
good for the honor you keep getting tenants.
Speaker 5: Yeah, rip for Mellow Mushroom. What was very good Wednesday Nights.
It's been seventeen different things.
Speaker 7: It's actually the highest grossing Melo mushroom in the whole country,
was it?
Speaker 6: I didn't realize that it was a chain.
Speaker 1: I don't know. At some point it probably was not
the highest grossing.
Speaker 5: Right, But I mean, like, what happened because when we
were in college Wednesday Nights popping to Mellow Mushroom.
Speaker 6: Popping open mic night, Yeah, a lot happened.
Speaker 1: But I guess that's true.
Speaker 5: I guess our other favorite establishment in college has shut
down and had to come back since so.
Speaker 6: Oh, you know what we were going to talk about.
Speaker 7: Let's stay in the AFC nor North and a new
job has been filled with the Pittsburgh Steelers, my former
coach for the Green Bay Packers and also former coach
of the Dallas Cowboys. After another year or two off,
I can't remember if he's been out for two. No,
it's just one year, he takes the job with the
Pittsburgh Steelers, and let me tell you, if you hadn't like,
the press conference that he had was fantastic, Like he
almost he couldn't even get through the first sentence without
almost crying. So this guy is a Pittsburgh guy. We
used to kind of like make fun of old Pittsburgh Mike.
You know, he's always would talk about Pittsburgh, like in
his in his talks and the speeches to us in
Green Bay, Wisconsin, right, and he was at Pittsburgh through
and through. Like if y'all think, like people from Texas
are like proud to be from Texas and they always
say it Pittsburgh. People from Pittsburgh are like that times
ten like baden to let you know that you that
they're when they're like the first time you meet him,
they'll let you know five times that they're from Pittsburgh
and they're Pittsburgh tough. So Mike McCarthy grew up a
Pittsburgh Steelers fan. His family lives there. He worked at
a little dive bar when he was growing up, and
all that everything that he used to always preached us
was about Pittsburgh. And so he gets the job. So
congratulations of Mike McCarthy. I hope it works out. You
never know, following like a legend like that. Mike Toma
has been there for nineteen years, and he followed Bill
Cower before that, like you're following.
Speaker 1: Three coaches in the last like ye forever right exactly.
Speaker 6: It's like quarterback for the Packers.
Speaker 1: They've had like three quarterbacks for like forty years or whatever,
same situation longer.
Speaker 7: And so it's, uh, he takes out, so I wish
him the best. He's really good at at coaching quarterbacks,
coaching offenses. He took I thought he took Dak Prescott
to a good level.
Speaker 6: His offense is great.
Speaker 7: Of course, coach Aaron Rodgers for a long time, so
it'll be interesting to see how that all plays out.
But he was asked about it, and he said, why
wouldn't you want Aaron Rogers to be your quarterback?
Speaker 6: I get it.
Speaker 7: A lot of people don't feel the same way, but
certainly there is a history relationship there. So it'll be
interesting to see what that if Aaron Rodgers wants to
continue playing football. But if he does, you gotta imagine
that that is a connection that's going to come back together.
It would be really cool for me from my seat,
just having a relationship with both those guys and being
with them for six years, it would be really cool
for me to see them, you know, one last ride.
Speaker 1: So you can tell him and a lot to him.
Speaker 5: And we were talking with Scott Tolzi the other day
and he's like, yeah, I mean even when we go
play in Pittsburgh, like Mike enjoyed Pittsburgh and for sure
like all the spots in Pittsburgh and where he grew up.
And you're right, it is one of those cities in
the country that if you're from there, you're incredibly proud
of it and you make sure that you represent it
whenever you can. And so that is a life long
and dream. I mean, his parents has press conference, Like
you know what I'm saying, It meant a lot.
Speaker 7: I told you not to send them in the front
row because he was starting to cry, like his first
line up.
Speaker 1: All right, we will take a break for you. Want
to remind you about our friends though.
Speaker 5: At Rouse's Rouses dot Com is the website here in
Mobile all the way to Baton Rouge. They got a
location that is going to be convenient for you. It
is kingcake season, so go ahead walk in any kingcake, cinnamon,
any kind of filling, any doctor pepper, kingcake, they have
got them all. We always tell you they make dinner
easy as well. You go in, it's already pre made,
it's ready to go. They got the sides ready to go.
It is so convenient for you. They got the sushi bar,
the breakfast bar, they got the rotisserie chickens.
Speaker 1: All of that is just right there, and it is
very convenient for you. And if you're trying to.
Speaker 5: Make dinner quick because you're getting home late from the
ball field, whatever, it is like, they are there to
help you out.
Speaker 1: So go to rolses dot com.
Speaker 5: Find the weekly specials they've got on their website. Find
the location that is convenient for you. Go to rolses
dot com today. All right, when we come back, get
your munchie questions inside to buy you Ford Chat, because
our guys chef Michael Johnson will join us here to
answer your monkey questions on OTB.
Speaker 3: Off the Bench, Off the Bench with Hester and Flynn
live from the twenty twenty six Panini Senior Bowl in
Mobile presented by First American Banking Trust.
Speaker 1: All Right, and welcome, back in it is OTB.
Speaker 5: We are here at the Senior Bowl in the Mobile, Alabama,
But of course that doesn't stop us from catching up
with our guys, chef Michael Johnson to answer your monkey questions.
So we are glad as always to have our guy on,
Chef Michael Johnson.
Speaker 1: How you doing, sir, I'm good, guys that they all bot.
Speaker 5: Yeah, we're down here in Mobile. Hey, it's pretty cold
down here. How's the weather up there over there wherever
you're at in bad Rouge?
Speaker 8: It's pretty chilly, but it's better than what it has been,
for sure. That's going out.
Speaker 1: We got any cold weather comfort foods going on?
Speaker 8: Jeff, Yeah, I've been eating a lot of soup at
the house of the few days, that's for sure. I
made some gumbo for my I made some red being
gumbo for my daughter's graduation. My daughter graduated college or university.
Speaker 1: Yeah, absolutely, congratulations, Yeah, thank you.
Speaker 8: I'll make sure and pass it on to hers. I'm very,
very proud of her, and but we had some we
had I made a ton of red being gumbo for
her graduation party and had some leftover. So we've been
thawing some of that out and eating it, and you
know it's the when you free something, it still continues
to meld just mildly, right. And so I don't know,
we've been I've probably had this conversation three or four
times since last week about importance of melting its soup
and letting it said, and man, there's something special about
how a soup forms you from the inside.
Speaker 1: Sheep is chili a soup?
Speaker 8: Absolutely?
Speaker 6: Okay? All right?
Speaker 1: I don't know it's a fall like the stew family,
like where is it fall? But we're going soup?
Speaker 8: Yeah? Well, I mean to me, I think the stew
is almost a soup, you know what I mean. It's
just kind of like thicker cut soup, bigger chunks. To me,
I think the differentiator what differentiates it is the size
of the stuff that's in it. To me, you know,
like a stew is bigger chunks, and a soup you
should be able to sit a little bit of everything
on your spoon. So in my mind, that's what differentiates it.
Speaker 7: So when you make a chili, are you going like
a ground beef situation or like a cube or a chop?
Speaker 3: Yeah?
Speaker 8: You know, if I'm if I'm making my best chili
that I have. It's gonna be a you know, like
a small cube, you know, something that's like a half
inch to quarter inch and it's needy, right, But if
I'm just trying to throw it togret together because the
kids are chomping on my heels and I'm gonna.
Speaker 7: Yeah, I got a let's say, I got a hashtag
munchies here. Now I didn't even know, I don't even
know if this was possible. But have you ever made
cheese from scratch?
Speaker 1: I have?
Speaker 8: Yeah, so you yeah, you use the rent it, which
is an enzyme that comes from a cow's stomach. And no,
that's that's for fresh cheese. It's not. I don't know
if it's for all cheese, but yeah, I have a
few times.
Speaker 1: And I actually.
Speaker 8: Sent him to a cheese making class that he came
back and we you know, farted around with it. And
making cheese is a really interesting deal.
Speaker 1: Like what type of cheese can you can you make
from scratch? Well?
Speaker 8: You know, like buffalo, like fresh buff buffalo mozzarella, you know,
like you soak that in the rend it just overnight
and and you can have a you can have it
pretty quickly or oh gosh, what's the cheese with the
soft metal. Uh, I'm brain farting here. I'm getting old. Yeah,
but yeah, fresh cheeses are the easiest and best in Buffalo.
Mosrell is the one that comes to find.
Speaker 7: But yeah, I guess if you're making mozarella, you can
do like you can make like barata, you can make
like cheese.
Speaker 1: Yeah, cheese.
Speaker 8: Yeah, yeah, that's that's what I was trying to spit out.
And I don't know if you guys have ever had
cheese curves before.
Speaker 1: But you make those through way. He paid for a package,
if you know.
Speaker 7: He's yeah, yeah, it's not a good cheese curd unless
it squeaks when you eat it.
Speaker 8: Squeaky cheese, that's right.
Speaker 6: Yeah, wait, that's the thing. I guess, got a squeaks,
have a squeaky cheese.
Speaker 8: Yeah, okay, yeah, that's right. When you when you chew on,
it's supposed to squeak. And up North and Canada, in
Canadia they have potine, right, and so yeah, that's the
ultimate Canadian dish. So you know, cheese is a big,
big part of everybody's culture.
Speaker 6: I think poutine man so good.
Speaker 1: Yeah, Jacob doesn't know anything about he's West Coast guy. Yeah,
nothing nothing. Chef Michael Johnson is our guests here trying
to get your munchy questions. Decide to buy you forward,
Chad chef. Right now.
Speaker 5: If somebody's starting the new year, New Year, knew me
right and every year, that's kind of you know, when
the dyeing starts. It's when the getting back on track. Like,
what would be maybe the easiest tip for them to
try to stay on schedule to not just dive back
into the fast food or the fatty foods. If you
were trying to like create a plan that was easy
to kind of follow inconvenient for them, what would be
your advice?
Speaker 8: Be reasonable about it, you know what I mean. A
lot of people delve way too deep into a diet
and there's there's the recovery that comes from that, and
I think you have to be realistic about it and
set realistic goals. You know, like if you go and
move remove all the sugar and all the fats and
all the unhealthy stuff from your life, all at the
same time, your your family is not going to life.
So truth be known. I did a spiritual fast and
I usually I do it between November between Thanksgiving and
Christmas and you know, like I did exactly that and
removed all these unhealthy things, and you know, like I
got super fussy, and after about ten days I recovered
from it, and you know, was was good. But uh,
truth be known, and I'm over sharing here. After I
did my fast, you know, there was there's a there's
a return to it. And once you come off the fast,
like you have this or or a diet for that matter,
there's this likelihood that you're going to return heavily to
your old ways of eating, which I did and I
found out the hard way that I'm actually a Type
two diabetic and so wow, uh, you know, like there
is a there is a danger to it, you know,
and a real you know, like you have to be
careful what you're doing when you're eating, and so you know,
growing old is a part of life and I found
that helpful hard way. But you know it also you know,
there is a healthy way to eat and you know,
lots of fiber in your diet. I think, you know,
you have to be realistic about it and set goals
that are attainable without putting yourself in danger. And if
you're going to go on to a heavy diet, you
need to consulted to your doctor, you know, to make
sure that everything is in and check. You know, as
a younger person you probably won't have as much bounce back.
But the older, the older you get and the older
your body gets, you know, more likely it is that
you know something could come of it. So I think
that you know, set set attainable goals.
Speaker 7: It's always good to do some sort of like I've
always found it, like the most challenging like self discipline
things to do is a diet. I think most people
find that out. I think a lot of New Year's
diets are set and get broken pretty quick. But that's
like one of the best things you use for this,
Like it's a little disciplined challenge for yourself as you yeah,
as you get older, whatever age you are, you can
eating is something that everybody loves to do, certainly, so
it's hard to get hard to cut that.
Speaker 8: Out, I think, you know, like cutting soda out, you know,
like even sugary foods. You know, like take it one
step at a time and eliminate the things that you
are most important to you to get out of your
life and to me, I think that sugary foods obviously,
but you know, you know, saturated fats, there's caffeine. There's
all kinds of stuff that we could take out of
our diet that could make us healthier. You know, you
just have to be realistic about it.
Speaker 7: I got a really good question here a hashtag monchies.
Is chef ever going to release a cookbook?
Speaker 8: You know, I've been asked that a thousand times, and I,
you know, like I love to write, and I think
that before my life is over, I probably will. I
have some other things that I want to accomplish, you know,
I think they're more impactful for me and for a community,
you know, like I think it's quicker. Cookbooks seem to
kind of be like an uh, you know, a thing
of the past almost, and so I like sharing information
for sure, But taking time to write the book is
that it's consuming, right, and so there's some other things
I think that I would like to accomplish. It kind
of meet the same goals of sharing, sharing food and recipes,
but are are more realistic with time management.
Speaker 1: And this is his cookbook. He tells the people everything.
Speaker 6: All right exactly, that's right. Yeah, yeah, And I think.
Speaker 7: Chef You're like talking to you and just hearing your
stories and how you feel about food and the body
and just like the spiritual and the mental part of everything,
because eating is a spiritual thing certainly, especially if you've
had good food.
Speaker 6: Yeah, Like, like I enjoy.
Speaker 7: Hearing just not even just like the recipe part, but
just sharing the story about hey, like just what how
you feel about food and your journey with foods. But
it's pretty fantastic. That's why our listeners and certainly we'd
like to hear from you every single week.
Speaker 8: Well, I appreciate that, and you know, like that's kind
of the way I want to share things. You know,
to me, it is spiritual, and I think it is
to a lot of people, and you know it's uh
to you inside. You know, when you shared it, it
feels good. And you know, like the way I cook,
when I cook for the people that I cooked for,
you know, it is something that you shared from inside.
And you know, I think that's why it's special that
Louisiana to get together. And we were haul counting this
past weekend and over in Delcolm and and you know,
what was started off as six people ended up being
like thirty people, and you know, crawfish and everything else
and you know, it's beautiful to get people around food
and to share stories and to listen and just enjoy life.
Speaker 1: Chef.
Speaker 5: Last one before we let you go go to king Cake?
How do we feel about king cake? Someone was asking
if you make your own? But I know baking is
not your favorite thing to do in the kitchen, So
do you make a king cake or do you have a.
Speaker 1: Favorite spot that you always pick one up?
Speaker 8: Now you know this? This year, so I've been kind
of pushing towards sourdough breads because they're easier digestible. And
I have started doing business with a company called Saint
Brudo Breads and they make sourdough Kingkake, and.
Speaker 6: I think pretty damn okay.
Speaker 8: Yeah, And it's it's kind of non traditional, right, like
it's it's not one of your big brand names. But
I love the fact that it's sourdough and a digest
here and for me, it kind of meets me in
the middle for what I'm trying to accomplish with my
athletes and you know, what we're trying to do with
the best of you know, the Carnival or or or
Marty Graul or whatever. And so yeah, I don't know
that's the one for me this year.
Speaker 1: Yeah, what was the name of that one? Again?
Speaker 8: Bruno?
Speaker 1: All right, I am writing that.
Speaker 6: Jeff, do you have a Do you have a sour
dough like mother?
Speaker 8: He keeps I don't. It's quite uh, you know, energetic
to put into it, So I trust other people. Yeah.
Having said that, you know, I think that if I asked,
I have plenty of friends that had sourdough starters, that
it's actually easier if you take one of theirs and
can create. You know, instead of trying to start your
phone from scratch, if you could convince somebody to give
you a little piece of thing mother, uh, the starter,
the sourdough mother, then you know it actually helps foster
the growth of the of the bacteria.
Speaker 7: So you know, just uhs Jacob, so confused.
Speaker 1: Mother the hell is a mother?
Speaker 6: This guy?
Speaker 8: The mother is the starter, you know, like it, you know, like,
if you know what you're doing with the sour dough,
you can have a sour dough starter what you call
what you call starter. Once it gets up and living
and creates, you know, it's called a mother. It's it's
like uh uh you know this living creature. So to speak,
you like, it's full of all this uh bacteria that
live in there. And so when you have once your
starter has has grown to the place that it's living
in your wherever you keep it, it's uh, it's called
a mother.
Speaker 1: Flinn. How the hell did you know about this?
Speaker 6: Come smart?
Speaker 1: No, I know that's not it.
Speaker 3: M h.
Speaker 1: I don't know.
Speaker 7: Just we used to have like starters to when I
was growing up on a couple of different breads, and
I don't know it's I thought it was pretty common knowledge.
Speaker 5: Job, well, I had money, I asked if we had
a mother Kane had money, Chef, Chef. We appreciate you
every single week. Enjoy the rest of your week. We'll
catch up again soon.
Speaker 8: You guys.
Speaker 5: Take care you as well I did, but grow up
a little bit, lad, turn you up here. You know
what the hell they're talking about.
Speaker 1: I'd actually never heard of a sourdough mother before. Yeah,
next time you talk about that. I've always.
Speaker 5: I've always wanted to get into sourdough baking and like
making the bread myself or whatever.
Speaker 4: But it all seems way.
Speaker 1: Too complicated, Like I don't know what a starter is.
Speaker 4: I don't know why I need a starter. I don't
know why I need to feed the starter.
Speaker 5: Like it's funny that makes mate sourdough bread is actually
really white bread.
Speaker 7: Of you.
Speaker 4: Fair enought the whole foods and picks them up.
Speaker 5: Yeah, but I feel like people Robertson's and Rouses or whatever,
the sour dough bread you make it up.
Speaker 7: You're not in your thirties yet that I think once
you get to that point, I think at that point
you're gonna get in the more of the sourdough game.
Speaker 4: So you see, I'm already kind of into it. Is
just so confusing to me that I like.
Speaker 5: I want to, but it's way to when I pull
up to Rouses and grab a sourdough loaf.
Speaker 1: Well, you're in.
Speaker 7: Like the half marathon. Well I feel like that. Like
that follows by the live laugh love sign.
Speaker 1: I don't think I'll ever be live laugh love. Nothing
about me says live laugh love.
Speaker 6: That's good.
Speaker 7: I saw the post the other day that said, you know,
you could tell somebody used to be a party animal
they run half marathons.
Speaker 6: So I don't know is that true? Okay?
Speaker 4: High school me was bad, Okay, so maybe so.
Speaker 6: It checks out a little bit.
Speaker 5: Everybody's got it. Yeah, all right, sourdough mother got it.
More O TV when we come back here live from Mobile, Alabama.
Speaker 4: Off the bench, all right.
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Speaker 4: I've got my first real six string. Spot it up
the five and wait, it's in my vegus bit. Who's
the summer of sixteen.
Speaker 3: Welcome back to Off the Bench with Hester and Flynn
live from the twenty twenty six Panini Senior Bowl and
Mobile presented it by First American bank in Trust.
Speaker 1: All right and welcome back in It is OTV.
Speaker 5: I always want to remind you by our friends over
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Speaker 1: Maybe your dream is a kidney shape. Yeah, maybe it does.
Maybe it's a rectangle, Yeah, then it's depending on Maybe
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Speaker 7: People kind of getting on you in the chat a
little bit about what they said, Jake saying can't had money, yeah,
because he doesn't know how to make sourdough bread.
Speaker 6: It was pretty comical response.
Speaker 1: Really, I mean it feels like something like you gotta
be kind of bougie. No, dude's blue collar?
Speaker 8: Is it?
Speaker 7: That's gritty. That's a mason jar of just some bacteria. Foreman,
it's called the mother. It feels real whitebread. Sorry, sorry, chat?
Speaker 1: Ever heard of that? We had? Uh?
Speaker 6: Well, you learned something new every day.
Speaker 5: God Elanja, I don't know what y'all have. We had
wonder bread growing up where I grew up. It's like
Miss Well, we'd get the H TB the Hill Country
one or Miss Baird's or something like.
Speaker 1: That, maybe his Blue Bunny brand.
Speaker 8: That was.
Speaker 5: When you get upgraded, you get the peter Pan peanut
butter that I'm sure it's not peanut butter.
Speaker 6: Oh there's peanuts in it.
Speaker 5: You think, Yeah, you get to have the county market.
Shout out to the county market, all right. It didn't
make sourdough though.
Speaker 1: Sorry.
Speaker 7: I think sourdough has became popular in San Francisco.
Speaker 6: I believe.
Speaker 5: Can y'all tell the meth gator story? We did a
full episode two hours on meth gators one time.
Speaker 1: I think it was. I think it was a Florida
man that.
Speaker 5: Somehow, some way in miss play misplaced on his myth
and gators got into said math and it was creating
a meth gator.
Speaker 1: Yes, hyper aggressive gators, yes, hyper aggressive.
Speaker 7: I pictured it kind of like a rabbit animal with
like rabies, right, yeah, that's what rabbit means, but an
animal with rabies going crazy looking for I mean, if
you'all ever seen they made the movie, I don't know
if it's bath based on the meth Gators. I think
it was actually based on kind of like a true story.
Not a true story of course, like this story, but
the plotline. But Cocaina Bears. Do you remember that that
movie coming up? Mm hm, it was fantastic.
Speaker 6: What was it called.
Speaker 1: Cocaine Bears?
Speaker 7: Yes, Cocaine Bears. Okay, yes, yeah. I try to church
it up with Cocaina not really knowing the rules around
here a radio game. I mean, cocaine is not a
bad word. I don't know, bad habit not a bad word.
Speaker 6: Do drugs?
Speaker 1: I tell you, I can't have money. Yeah, if you
got one of those problems. Ye, all those Swan's doing
on there? Wait what the Swans? Oh yeah, those are creepy.
Speaker 7: What is that?
Speaker 1: I don't know.
Speaker 7: All right, I've never been in a place that wanted
to be that was like such a big poser mobile
wants to be New Orleans really bad. Yeah, they claimed
the first Marty Gras.
Speaker 5: Yeah, it's got the downtown, little strip's got a little
New Orleans field.
Speaker 7: They about that start their parades, which respect you know what,
it's uh, go go, you gotta you gotta just throw
respect to the game, the Louisiana game, the Marti Gras game,
but they claimed the first one.
Speaker 1: I mean, I don't know. Like I always say, it's
not who did it first, who does it best? And
if you if you did it first? Cool man. Yeah,
I love coming to Mobile once a year for four days.
Speaker 5: But when people say, Marty Graul, you don't you don't
think Mobile Alabama think.
Speaker 7: Mobile is Well, it's been a cool little downtown area.
It has been cold, so it's kind of like not
like you kinda want to go walk around a whole lot.
Speaker 6: But it has been nice.
Speaker 7: It's been my first like extended stay in Mobile before
I came to a convention one time a couple of
years ago for the National Guard. But it's been very good.
The Senior Ball has been fantastic. It's our last show. Hey,
you're going to be gone a little bit next week. Huh,
just like the whole week. Oh man, I'll tell you what.
I just got to get to the finish line. I
have to get to Okay, So we're here. It is Thursday,
January twenty ninth. I am off tomorrow because my god,
I need to see my family. I'm going to see
them tomorrow and I'm going to see them on Saturday
and then I fly out on the first of February
to go to San Francisco. I'm going to be there
doing multiple shows, probably three shows a day, the second, third, fourth, fifth,
and sixth, and then I fly back late that night.
Speaker 5: I think it's a red eye, and I get to
Baton Rouge super late. I'll be off to seventh and eighth,
and then that's the finish line. Just got to get
to February the ninth. I just got to get to
February the ninth, and then we do a week of
shows and then we both are taking vacation for the
week that the kids are out for Mardi Gras. So
I have gone, you know, multiple rounds of the playoff.
I did the National Championship, we do this here, what's
that last? I don't even know what event we're at
here at the Senior Bowl. Then we'll go to Super Bowl,
and then I'm off until the Draft in April. But
it's not like like I don't mind the work. I
do two shows every single day. It's not the work,
it's the being away from.
Speaker 7: Yeah, being away from family stuff for sure. So almost
to the finish line, Bud, I.
Speaker 1: Can see it will be I can see it now.
Speaker 8: You know.
Speaker 5: Super Bowl Radio is the most intense thing I do
all year. It's three hours every day solo. Oh and
it's it's a pop up channel on Serious XM, so
it's my own channel for a week.
Speaker 1: I don't think give you an old patna I should.
I don't know.
Speaker 5: They like it because it's it's Guess Tavy, So I'm
not gonna act I can buy myself. I'm probably buy
myself other than three hours an hour of it per day.
And there's no there's no laundress cause to throw anything
off of ye. But look, it is what it is,
is my third year doing and I love it's great energy.
So we'll see and be great. You're gonna do like
there's a little time time change.
Speaker 7: You're gonna be two hours behind us, certainly, so you'll
have to wake up early even if you want to
join us in that third hour. But be it'll be
myself Laundra Tayte the tripod rolling all week next week
from Baton Rouge and you'll join the show as much
as you can. Be great to get insight, first hand
experience from the radio row. They're super I know it's
a popping place to be it's a place to be. Yeah,
and is that actually in San Francisco?
Speaker 5: I think the radio row is going to be in
San Francisco. The game is in Santa Clara. But I
don't go to the game. I have no desire to
go to the game. I am going to be on
the first bird smoking Friday when I finish up.
Speaker 6: Good for you, buddy, Wow, it'd be fun though. We
fantas us.
Speaker 1: That shows that though five am.
Speaker 7: That's the reason that the that's whole show. We just
couldn't Yeah, we just couldn't figure out the whole of
the time change. So probably be a lot of the
same next year because it will be LA next year,
Is that right?
Speaker 1: Yeah?
Speaker 5: I hope we find a way to change the clock though,
because LA is going to be a great time. LA
does a good job hosting. I'm to be honest with you.
San Francisco is not my favorite spot for any big game.
It's just everything spread out on the convention Center is
not nearly the same size as the other ones. Uh,
So LA will be a better time Las Vegas for
college LA for the Super Bowl.
Speaker 6: So well.
Speaker 5: Chargers Packers, bucket, bucket for sure happening all right, we'll
take our last break of the show. Put a bow
on this edition. Remember we've got one more day of practice,
so be sure to follow all the social media ESPN
and OTB on Instagram. A Luna doing a great job
having all the content there for you. So another day
of practice. We'll have some content from practice and we'll
close out today's show.
Speaker 1: Will we come back here on OTB.
Speaker 4: Off the bench?
Speaker 6: All right?
Speaker 1: I say you about a friends over at trash Rangers.
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Speaker 3: Welcome back to Off the Bench with Hester and Flynn
live from the twenty twenty six Panini Senior Bowl and
Mobile presentative by First American Bank and Trust.
Speaker 5: All Right, welcome back in In one final segment here
on O t B, we just had Saints general manager
Mickey Loomis walk by. He didn't he didn't want to
do the ask Mickey segment though, I don't know why.
Speaker 6: Yeah, hey, he's want to know. On his last draft.
Oh yeah, hey, can we go to it now? It's
called a wind streak.
Speaker 1: It has been done before. A little Lou.
Speaker 7: Brown said, but you know, recency biased. There's no GM
better based on the last round.
Speaker 5: Oh man, look at Mickey has always been like with
this time anytime I've ever had him on NFL radio
when I've gone down to training camp or whatever.
Speaker 1: So maybe one day we can't have the ask Mickey segment,
what do you think? Then he'll do it. Maybe we
should just ask maybe yeah, maybe we'll filter the question.
Filter just yeah, we'll filter this all right.
Speaker 6: What you're looking for today? Practice anything? Anything your mind?
Speaker 1: Yeah, it's gonna be tire Montgomery again after that conversation.
How could that be? That's the guy that I'm rooting for.
Speaker 5: So for the national if we're like outside of LSU guys,
I'm gonna go him national team and then for the
American team. Just going to continue to watch Kaylon Black
running back from Indiana.
Speaker 7: Yeah, if you're on the social media's as we post
that interview, I'll go, y'all share it. Let's let's let
that kid's story get out there.
Speaker 1: Is that to somebody? It's what?
Speaker 7: What is good in sports. So if you didn't get
a chance to listen to an interview, you can go back.
Check it out on the social media, Go check it
out on YouTube, do yourself favorite.
Speaker 1: Take a few minutes, go listen to that story of
tire Montgomery. All right, that's going to do it for us.
We'll see you tomorrow. We love you, we thank you.
Speaker 4: After bench.
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