Speaker 1: I hope that you are following along the Ben and
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Speaker 1: sure to follow us on to socials. We'll get into
Speaker 1: some sports coming up here momentarily, but right now start
Speaker 1: for this.
Speaker 3: Skin is Track, another edition of things Skin Is Tracking.
Speaker 4: All right, thank you have multiple things I'm tracking right
Speaker 4: now and I just want to rapid fire hit them.
Speaker 2: First things.
Speaker 4: First, do you guys like Molay Welcome Away?
Speaker 2: I don't know what that is, all right? I think
Speaker 2: that answers the question.
Speaker 4: Mollay is like some of the sauce, Yeah, not really.
Speaker 2: I don't like it either.
Speaker 4: It's like you'll see it with Mexican food and it's
Speaker 4: almost like a not chocolate but kind of like a
Speaker 4: brown chocolatey kind of sauce. But it's not a dessert
Speaker 4: and a lot of times it's served like a masa
Speaker 4: thing of some sort, and I'd never really liked it.
Speaker 4: Like there's some aspects of quote unquote authentic Mexican food
Speaker 4: that I just don't f with.
Speaker 2: I don't know what masa is either, I don't know
Speaker 2: what any of these words mean.
Speaker 4: Masa is like corn stuff, right, like like tamales, Like
Speaker 4: that's like a massa bait like that Mealy stuff that's
Speaker 4: that's like masa, right, And so I had never really
Speaker 4: ft with it. And my wife, you know, her mom
Speaker 4: is from Mexico and does a lot of authentic Mexican food.
Speaker 2: But my wife doesn't like it either.
Speaker 4: So that gets me off the hook, right, I never
Speaker 4: have to mess with Molly Man.
Speaker 2: We went to this.
Speaker 4: Quote unquote authentic Mexican food place, which even that there's
Speaker 4: a lot of variance there there. You can go to
Speaker 4: like Street Talk goes it or a dollar a taco
Speaker 4: and don't cost anything and it's authentic Mexican food, or
Speaker 4: you can go to a nice nice like it was like, say,
Speaker 4: this is what they would serve in Monterey, like ponchos,
Speaker 4: like ponchos exactly, Like you go to Monterey to one
Speaker 4: of those nice resorts and you raise the flag and
Speaker 4: you run to the toilet. So anyways, we went to
Speaker 4: this place in the Design district called uh Carlos Elegante.
Speaker 2: Yes, cousin of Sabado Higanti. Is that right? Nope, Okay,
Speaker 2: that's a show usion. I used to sell that. How
Speaker 2: did you sell on Francisco?
Speaker 3: It's Grunde, It's Next Time Saturday Night Live.
Speaker 2: It's pretty awesome. I want to do a television show.
Speaker 4: I want to do a period piece where it's like
Speaker 4: two thousand and five and it's been selling Mexican television mostly.
Speaker 1: I was just trying to get us on the radio,
Speaker 1: and then also I would put in some orders.
Speaker 2: Can you imagine being having to sell Mexican television.
Speaker 1: Imagine the way that they talked about me, like the
Speaker 1: Mexican you know.
Speaker 4: Green Gold, this guy sucks man. So we went to
Speaker 4: this place and you know, we're looking at the men.
Speaker 4: You're like, I don't even I don't even know what
Speaker 4: to do. Man, There's like all these options and I'm
Speaker 4: confused by everything. So there's a thing called the Elegante experience.
Speaker 4: So they just bring it all out.
Speaker 2: Right.
Speaker 4: We know that you're confused by the menu. We'll just
Speaker 4: bring you all these courses, trust us. So they brought
Speaker 4: out the molay and I could just see the look
Speaker 4: on my wife's face.
Speaker 2: Like a crab. I hate molay, dude. It was spectacular.
Speaker 2: It was so good.
Speaker 4: It was like less chocolatey on the I don't know
Speaker 4: if they call it gravy or sauce or whatever they
Speaker 4: call it.
Speaker 2: And then their massa had brisket in the middle of it.
Speaker 2: We're looking at Molly's sauce here.
Speaker 4: Yeah, I feel like that before, right, Mexican food restaurants,
Speaker 4: like never ordered it, Like I never order menudo. You know,
Speaker 4: there's tongue and there's brain, and I don't know which
Speaker 4: is which lingua. Lingua's tongue and I think manudo's balls
Speaker 4: or brain or yeah, so there's certain things I never
Speaker 4: mess with.
Speaker 2: I'm like, you know, I'm good. Oh that's Brandon's.
Speaker 1: Play your cards, right, yeah, spend enough on dinner if
Speaker 1: they have any left, yep.
Speaker 4: So what I want all of you to do in
Speaker 4: the next week is I want you to go somewhere
Speaker 4: and try Moley and report back. And I don't see
Speaker 4: if any of you have a good mole experience. No,
Speaker 4: all right, here's one of my favorite trends I saw
Speaker 4: on TikTok.
Speaker 2: Give you so many assignments and you never do.
Speaker 4: There's a group of guys that every every w NBA
Speaker 4: game that Angel Reese is in, they bet fifteen thousand
Speaker 4: dollars on whether or not her first shot is going
Speaker 4: to go in, and they always bet against it, and
Speaker 4: they had won five in a row.
Speaker 2: Okay, I think, have you seen this all this?
Speaker 4: And so they put themselves on TikTok as they're watching
Speaker 4: the beginning of the game and they're all pushing each other,
Speaker 4: and she.
Speaker 2: And every one of her layups hit the underside of
Speaker 2: the rim and they just started going crazy.
Speaker 4: And so they were on a heater and so I
Speaker 4: lost track, but they had made seventy five thousand dollars
Speaker 4: on Fox straight games. Wow, just betting again because you
Speaker 4: guys have watched her player, right, she's wild?
Speaker 2: Yeah, she can't make a layup, No.
Speaker 4: She's like she's this kind of reduces one of my
Speaker 4: old time favorite players. But she's sort of like the
Speaker 4: female Moses Malone where he would get eighteen rebounds a
Speaker 4: game because he'd just keep rebounding his own shot and
Speaker 4: going back up with it as he's just like a
Speaker 4: bowl in there when we're sorry.
Speaker 3: When we were at BFD, there's a little basketball goal
Speaker 3: set up by where the buses wearing.
Speaker 2: We had to go up for a group pick.
Speaker 3: Yeah, and I made a couple of shots, and then
Speaker 3: Woody from the Morning Show here like he looked over
Speaker 3: as I just clanked one, and then he called me
Speaker 3: angel Reese and I was like, you missed the first
Speaker 3: two shots at taken Clark.
Speaker 2: But I didn't know that she was known for clanking.
Speaker 2: Apparently she is, Yeah, she is. She's a low percentage shooter.
Speaker 2: Now that shot.
Speaker 1: I was standing right next to Woody when he said
Speaker 1: that to you, and he said, you didn't just miss it,
Speaker 1: like you hit the top of the backboard and then
Speaker 1: it bounced out of the parking lot like it missed everything.
Speaker 2: Oh, where were you on the first two? Just swished
Speaker 2: a hold? Yeah, the first two were amazing. I was like,
Speaker 2: whoa kt where did this come from? All Right?
Speaker 4: Finally and one more thing I'm tracking. Oh, I just
Speaker 4: got an update from our homie, John Lindstrom. He said
Speaker 4: the mole at El Viccino next to Burger Schmirger, which
Speaker 4: I ate there not too long ago. Uh, he said,
Speaker 4: is incredible. And I can tell you that El Veccino
Speaker 4: place is fantastic. Maybe it's a casino. It's v E
Speaker 4: C I N O. It's East Dallas, right next door
Speaker 4: to Burger Schmirger. And that Burger Schmurder place.
Speaker 1: That's the place kt' so there that's supposed to be
Speaker 1: the best burger in town or one of them.
Speaker 4: I'm telling you it's so it's on fire, dude, boys,
Speaker 4: yeah we uh if you so they opened it three,
Speaker 4: you better get there at two thirty.
Speaker 2: You're gonna wait in the parking.
Speaker 3: Line every time so far that if you hang around
Speaker 3: and go at seven you can walk right in.
Speaker 2: Is that right when I was there? Okay?
Speaker 4: Uh? But anyways, Burger Schmurger, we did we did this one.
Speaker 4: We did this while you were gone in one week.
Speaker 4: Guess how many pounds of meat they sold in one week?
Speaker 2: Burger Schmerger. Yeah, you got the data.
Speaker 4: I got the data and I threw it at Katie
Speaker 4: and Christina and they couldn't tell if they were freaked
Speaker 4: out or not.
Speaker 2: I want to hear bins again.
Speaker 4: Okay, So they did really well guess how many pounds
Speaker 4: of meat they sold.
Speaker 2: In one week.
Speaker 1: So I would think a quarter pounder is probably the
Speaker 1: average size of a burger, right, so this is our logic. Yeah,
Speaker 1: a quarter pounder, and I would say that they would
Speaker 1: do uh, I don't know. They're opening every day, seven
Speaker 1: days a week. Yeah, but not for lunch. They opened
Speaker 1: it three. Okay, they opened a three. So I would
Speaker 1: say they would do two hundred burgers per night, so
Speaker 1: two hundreds, So that would be he's not using a
Speaker 1: pin one hundred pounds, right, so right now, two hundred, two.
Speaker 2: Hundred quarter pounders would be.
Speaker 1: Twenty five pounds, No, fifty fifty pounds, right, pounds, so
Speaker 1: fifty pounds times seven days, so that'd be three hundred
Speaker 1: and fifty pounds per week.
Speaker 2: You did better than me and Christina. Yeah, as we
Speaker 2: guess like ten thousand pounds.
Speaker 4: Yeah, they guess ten thousand pounds, and then when they
Speaker 4: start doing the math, they're like, oh right, yeah, am
Speaker 4: I right?
Speaker 2: That's they did in one week. Nine hundred pounds. Oh
Speaker 2: my god, that's what I said. Okay, So then and
Speaker 2: that's what I said.
Speaker 4: I was like nine hundred pounds, and then I brought
Speaker 4: it to the air and they go, I don't know,
Speaker 4: ten thousand pounds.
Speaker 1: I was like, oh, n hundred pounds. So think about
Speaker 1: that logic. So if it's quarter pounders, okay, so.
Speaker 4: That basically selling an entire like sophomore in high school
Speaker 4: worth of meat to day.
Speaker 1: That's thirty six hundred Okay, Yeah, that's that's a lot,
Speaker 1: a lot of.
Speaker 2: Meats, a lot of meat. The number one, A lot
Speaker 2: of meat. You need to get down there. I gotta go. Yeah,
Speaker 2: it's and it's opened seven days a week, open it three,
Speaker 2: I think.
Speaker 1: So they're so good. All right, sports, all right, coming
Speaker 1: up next? Where are we going to go in our
Speaker 1: sports talk? I've seen their clothes on Mondays and Tuesdays,
Speaker 1: all right, and.
Speaker 2: They still did nine hundred pounds. Said other side that
Speaker 2: they're open at eleven am. So I got screwed on
Speaker 2: that and I shot up there at one and they
Speaker 2: were close. I went to Elvasino and apparently they have
Speaker 2: great molay. They're still wonderful in sports.
Speaker 3: What was Luca doing with Lebron and Steve Nash on
Speaker 3: the Internet radio