Speaker 1: It's the most wonderful time of the year, and off
the Bench is here to bring you some holidays year
presented by All Star Toyota, join us for a cozy
chat about sports, laughter and the spirit of Christmas Alive
from the Mercedes Benz of Baton Rouge Studio. Here's Jacob
Hester and t bab a Bear Christmas.
Speaker 2: Wow.
Speaker 3: What's up y'all? Welcome back O T B. Yes, London.
Speaker 4: Oh no, I was just getting ready, you know, get
ready to wait, stay ready.
Speaker 5: That's the best part.
Speaker 6: Uh, It's time our number three so again I'll be here.
I'm leaving after this. You gotta go perform for the kids.
Got a dress rehearsal for students. Shout out to all
the students to get little sneak peek of the Nutcracker
this weekend. Ta ta, we got big do no big
deal here and then coming up next we got munchies
with chef Michael Johnson. Which have did I did I
talk about baking the rou here yet?
Speaker 3: I finally did?
Speaker 6: Okay, First off, I think it's the best gump I've
ever made. My neighbor Blake, who is a man who
is very honest in his opinions and whose opinions I
trust deeply because of said honesty. He's highly critical. Even
he said it was some of the best he ever had,
so that meant a lot to me. But guys, I
cannot stress enough of how easy baking the root was.
Speaker 3: It is such a game changer.
Speaker 6: And if you're someone like me, I was a bit
worried because, like, I like cooking a root, right, it's fun.
You babysit it. It's you drink beer. I will never probably,
I don't think i'll ever do. I'll never do any
any other way again. You get you like a lookrossette pot,
you'll cast iron pot.
Speaker 3: What's it called?
Speaker 6: When it's like cast iron? We got the enamel kind
of finished. I don't know, it doesn't matter. Maybe that's
what it is. But whatever you put in there. For me,
it's this three force cup of olive O three force
cup of flour mix up. You you bake it at
three fifty and guys, you stir it. It was a
little paranoids. I think I did it every like twenty minutes,
fifteen twenty minutes. But I mean, you can probably pish
a thirty in about two and a half hours. You
have a perfect roof because it's not that flame source.
It cooks evenly throughout, so it doesn't need as much
movie because it's not burning. And I mean, it's it
so you can chop all your veggies, do whatever else
you need to do around the house, and you just
set you a little time and every now and then
you go in there, move it around, put it back.
It is a game changer, and it's perfectly evenly cooked throughout,
uh throughout, you know, and throughout its retiret so cannot
recommend enough. Shout out to Chef Johnson for him. Now,
my neighbor was telling me a dry room. Though you
ever heard of a dry room?
Speaker 5: I have not.
Speaker 3: I didn't know this, so basically.
Speaker 6: I don't think so because basically I think you're just
and I could be wrong here. Maybe you can ask
chef about this, but I think you're like basically just
browning the flower too.
Speaker 3: Then if you need like and then you can save it.
Speaker 6: And if you want kind of like an instant room,
you just add oil, which is interesting to me.
Speaker 3: I've never tried it before.
Speaker 6: I have tried, for sure, But but again, guys, baking
the absolute game changer and so easy Taylor.
Speaker 7: Could do you know, I to my mom, I'm pretty
bad in the kitchen. I don't don't.
Speaker 5: Don't say that.
Speaker 6: So good, No, bro, that so I didn't know you're
bad in the kitchen. I was just, you know, classic
being mean to you for no reason. I think you're
giving me too much credit here. Even you could do it,
I mean literally, dude, Okay, the oil and the flower.
Just put in the pot, mix it together, put in
the ovenue three fifty, stir it once every thirty minutes.
Speaker 3: That's it.
Speaker 6: You don't you don't. You don't think about it. You
don't do anything until it gets to the color that
you want to get to. Now, you might pull it
a little early because you're a coward, but don't.
Speaker 3: Okay, get the dark rich chocolate color, all right.
Speaker 5: With it's time.
Speaker 3: Actually, before that, we talked about trash.
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Speaker 3: All right, let's do a little big deal or no
big deal deal.
Speaker 8: No big deal, big deal, no big deal, big deal,
no bigdale.
Speaker 3: No big deal. I don't dig.
Speaker 8: A big deal.
Speaker 3: All right.
Speaker 6: So Aaron Rodgers goes in the Pat McAfee show, right,
and so the other day he went on the Pat
McAfee show to bemoan the content decisions of ESPN. Then quote,
I'm talking about these experts on TV who nobody remembers
what they did in their career, So in order for
them to stay relevant, they have to make comments that
keep them going in the conversation. That wasn't going on
in O eight oh nine Sports Center. My youth, those
guys made highlights so much fun, and that's what they
showed on Sports Center. Now it's all talk shows and
people's who opinions are so important now, and they believe
they're the celebrities now. They're the stars just being able
to talk about sports or given take about sports, many
which are unfounded or assinine as we all know.
Speaker 3: But that's the environment we're in now.
Speaker 6: I mean, am I crazy or is that a distinct
lack of self awareness?
Speaker 5: Well, that's what Aaron.
Speaker 7: Rodgers continually makes comments to stay relevant. It's certainly not
his one field performance that's keep it his ass relevant.
Speaker 3: So it's literally exactly what he's doing.
Speaker 7: Let me go out here and have something else controversial
so my name can stay in the news cycle. It's
not gonna be on the win lost column because we're
too ten. But we don't care about.
Speaker 6: That particular, no big deal at all, because again it's
not like it's whatever. But like I just thought that
was deeply, deeply I guess maybe ironic hypocritical funny that
yeah sence sounds like he's describing himself even down to
the eight oh nine. Wasn't the Aaron Rodgers super Bowl
in lego nine?
Speaker 7: Yeah, twenty ten season, so February of eleven should never.
Speaker 6: Forget Aaron Rodgers stole the MVP from Drew Brees. That's
why toy's Achilles karma?
Speaker 3: All right, who's up?
Speaker 1: Neck?
Speaker 7: And CIA President Charlie Baker is apparently bullish on the
possibility of the NCAA March Madness Basketball tournament expanding from
their current sixty eighteen model to a seventy two or
seventy sixteen.
Speaker 5: Model in the near future. Big deal or new big deal.
Speaker 6: Uh, I'm not the best to ask because I don't
love or know a ton about college basketball. I like
March Madness fine, but I know there are people that
like it. It's an infinitely larger degree. So I feel
like I'm kind of bringing an outsider's opinion to this.
Speaker 3: Where where does it end? You know, what are we doing?
Speaker 2: Well?
Speaker 7: They already expanded it a few years ago from sixty
four to sixty eight.
Speaker 3: What I'm saying you.
Speaker 5: Did that first four and Honestly, I don't even like
the first four. Like it's fine, n C.
Speaker 7: When I was in the first four two years ago
and they made a run to the final four, that's excellent.
It happens every now and then. UCLA has done it before.
But yeah, I mean to your point, like when does
this in why not?
Speaker 5: Why not?
Speaker 6: Why stop at seventy six? Whyt to go to eighty
and then like why not one? And then you just
completely devalue everybody? So yeah, yeah, yeah, participation trophies, right
a lodr.
Speaker 3: Yeah yeah, No, I.
Speaker 5: Mean I actually wasn't in here what you said.
Speaker 3: For me, so.
Speaker 9: Na March madness, Yeah, and this is like the same thing.
Speaker 4: March Madness is already so big and so long, literally
the entire month of March into April.
Speaker 3: Yeah, and like is April.
Speaker 6: I apologize, I'm in a good mood, I'm full of caffeine.
Speaker 3: I apologize, I apologize.
Speaker 9: Yeah, No, I think it is participation trophies And it's
kind of the same thing that, like how I felt the.
Speaker 3: Twelve team college football Playoff is growing on me.
Speaker 4: But like at first, I was like just because it's
more football, But like at first I'm like Okay, the
next argument is going to be like it should be
a fourteen team playoffs.
Speaker 3: Fourteen does seem to be on the way, And that's.
Speaker 9: What I'm saying, Like, at what point are we going
to stop, like because there's gonna be like sixteen team.
Speaker 4: Playoff Like oh Bama and Miami got screwed out of
being in the playoffs like that.
Speaker 5: That's what I said at the.
Speaker 4: Beginning of the season that people were going to have
that argument.
Speaker 6: Ideally you want, I agree with you and that I like,
I know we're probably going to fourteen, but twelve is
a nice number. Yeah, where that's pretty exclusive. Yeah, because
like the four buys with the highest right, it's like
if you finish top twelve in the country, that's a
big deal. Yes, yeah, top sixteen yeah yeah right yeah,
Like once you get into the teens.
Speaker 9: It's kind of like that's what I'm saying, fourteen then.
Speaker 6: And then as we see from this year, you just
out the big school's unlimited rope to get it, Like
they can lose all the games but they'll still get in.
Speaker 5: Yeah.
Speaker 6: So you know, I think we're going to fourteen. I
don't hate it, but but I hope I'm higher. But yeah,
I don't think you should go to seventy two for yeah,
seventy six, like I want more money.
Speaker 7: Come on, guys, we're unlikely to grow any past seventy six.
Speaker 5: Seventy six is enough.
Speaker 7: Sure, that's what we said when we had the first
four were expanded.
Speaker 5: It to sixty eight.
Speaker 6: I told my wife I was unlike that will grow
past six. But then I started a keel.
Speaker 3: So there you go. You went to Goodwood Man Goodwood
shout out penile enhancement.
Speaker 6: I think if you want to enhance, I think it's
pretty eponymous. Okay, I don't know if that's actually correct word.
I think it's pretty self explanatory.
Speaker 4: I don't know, because like I'm not gonna get into it, but.
Speaker 3: I think, you know what, why don't you go schedule
console with Goodwood? Okay? And they can they.
Speaker 5: Get Goodwood do anything for me.
Speaker 7: Look, you'll find out what it is.
Speaker 5: They'll tell you all about it.
Speaker 3: Do you ever, I'm not gonna say it.
Speaker 5: A big dealer, no big deal.
Speaker 4: Can I interest you in some aliens? Possibly?
Speaker 3: I'm always interested in Okay, New Jersey?
Speaker 9: Have you heard about this going on?
Speaker 10: There's some drones, No New Jersey for like, uh, there's
been some mysterious drone sightings in New Jersey that nobody
knows where they're coming from, nobody knows where they are,
nobody knows what these drones are.
Speaker 6: I'm sorry, but if it's drones, it's it just feels
like military tech.
Speaker 4: Yeah, but they're not. It's not military.
Speaker 6: Hopefully not enemy, well, unless it's enemy military tech, or
unless it's super secret US military.
Speaker 5: I'm pretty sure.
Speaker 3: I hope it's the latter.
Speaker 6: My big fear whenever I see videos like the crazy
Little Bean videos, you know, where that thing's moving in
all sort of insane directions.
Speaker 3: My big fear is never aliens.
Speaker 6: It's like subsonic, Yeah, like sub sonic travel being discovered
by like China or or Russia or someone like that.
Speaker 9: So this guy tried to fly his like some regular
civilian tried to fly his drone up to see what
these drones were talking about, and all of the connection
was lost when he flew his drone up there, it
was the aliens.
Speaker 3: Messing with it again again.
Speaker 9: They're going in like zig zag patterns exactly.
Speaker 6: That's what That's what I'm saying, though, Like it's like
the theory on technology and magic, where technology so advanced
can be basically indiscernible from magic. So I get that
it may feel like aliens, But I think the way
scarier and more realistic thing is that it's human technology
that somebody else has developed, or hopefully we've developed.
Speaker 3: But yeah, did you.
Speaker 9: See China has drone birds like birds? Yes, that's what
I'm saying. Like, y'all call people conspiracy theorists.
Speaker 5: Balloons, That's what I'm saying.
Speaker 3: You call people that are birds real?
Speaker 5: Some of them? Yes?
Speaker 7: Okay, I would say the birds I've seen are real?
Speaker 6: Like, isn't there a big conspiracy that birds aren't real?
Speaker 4: That's what I'm saying.
Speaker 3: Yeah, yeah, that's what she's saying.
Speaker 4: Conspiracy, that's exactly tailor have bird drones are real?
Speaker 3: Have you ever had a bird?
Speaker 5: My brother? Did have?
Speaker 4: Have?
Speaker 3: Have you ever touched a wild bird?
Speaker 5: No?
Speaker 3: How do you know it's real? Then?
Speaker 5: I don't?
Speaker 3: I just exactly, Have you ever chewed up a worm
and spit it into a baby bird's mouth?
Speaker 5: I have not?
Speaker 3: Okay, exactly.
Speaker 5: Now never a dumb.
Speaker 3: Way to feed your kids, doesn't it?
Speaker 5: Yeah? It does.
Speaker 3: Yeah, I don't think birds are real.
Speaker 5: I got one more for us. Yeah, big dealer. No
big deal too, Bob.
Speaker 7: If you would have won the Jacob's Blocking Award in college,
that would have been a big deal, right.
Speaker 3: Yeah.
Speaker 7: How would you feel if you had to split it
with somebody?
Speaker 3: I mean, I'd probably still be pretty pumped. I mean, no,
I don't think.
Speaker 5: Very the Jacobs Award did.
Speaker 7: Will Campbell wins the Jacobs Blocking Award this year, but
Kelvin Banks at Texas also wins the Jacob's Blocking Award.
Splitting awards a big deal or no big deal?
Speaker 6: Uh, I'm gonna go no big deal. I would still
feel very accomplished. But I'm also not a premier athlete
like Will Campbell or Kelvin Banks. Like they exist in
a world where their expectations are much higher, So I
could understand them maybe feeling a bit miffed by it.
But you know what I mean, I was pumped for
sec honorable mention.
Speaker 5: I think they both had such good years.
Speaker 7: I think Travishunter, Nashon Jeanie should both get the husband.
Speaker 5: I think they should both get it. I think Jacob's
Award got get what they're doing here.
Speaker 3: I get what you're doing here.
Speaker 6: You don't spit the heisman. You don't care about the
Jacob's Ward, so shut up. You don't care about it.
Speaker 5: If I win Jacobs Award, you do not about Jacobs
if I had to.
Speaker 3: Split it with something exactly.
Speaker 5: Now, did they cut the trophy in half or do
they make two of them? That's my bigger question.
Speaker 9: Well, why didn't they split the blittany cough between Malik
and the split in the cough, the split and the cough?
Speaker 6: Because guess what, nobody cares about alignment. Y'all just think
you do, you do, but you don't.
Speaker 3: You do, but you don't. Yeah, I care, I okay,
I kind of do.
Speaker 6: Get what you're saying. It's a dangerous road to dangerous
precedent to set.
Speaker 5: It goes back to let's just expand it to seventy sixteen.
Speaker 6: Yeah, you don't want to be You don't split too anymores.
Speaker 3: That is hair. In fact, you've actually brought me around
to your point of bit here tylor.
Speaker 7: No, I do I think you know, cut the Heisman
in half and just give it to gendn Hunter.
Speaker 5: Just don't even vote. Let them let them have OJ
did right down the middle. It wasn't down the middle.
Speaker 3: No, and it wasn't it was.
Speaker 6: Two.
Speaker 5: Actually you don't see.
Speaker 9: Something yes, recently.
Speaker 5: Right, yeah, like within the past year.
Speaker 4: Do you do you think that like on his deathbed
he was like, guys.
Speaker 1: It was me.
Speaker 6: I mean he wrote a book said if I did it,
like he told us, Yeah, he told them.
Speaker 3: Yeah.
Speaker 9: But do you think that he straight up came out and.
Speaker 7: Was like, guys it I think I think old that
story so long that he actually believed it.
Speaker 5: I don't think he would ever come out and say it.
Speaker 6: Oh je everybody thinking about like he was angry that
he never pushed his drive to three point.
Speaker 5: Fifty Yeah on the rain.
Speaker 3: Yeah, probably, all right, that'll do it. Big deal, No
big deal.
Speaker 6: When we get back munchies with check Michael John to
get your unchy's questions in the chat and Taylor will
be your mouthpiece.
Speaker 3: Coming in next Off.
Speaker 1: The Bench, back to sports talk, maybe off the bench, hell.
Speaker 5: Sense, welcome back into Off the Bench.
Speaker 7: Tailor Sharp here with you and we're gonna drive you
home for the next three segments or so, so a
little bit of a crazy show. Jake had to leave
at eight point thirty to catch his plane. He's going
to be going to the Army Navy Games. He's gonna
be in our nation's capital. T Bob was here, missed
the first two segments because of Nutcracker, now missing the
last three, also because of Nutcracker. But look, we're very
pleased right now to be joined by LSU executive chef
Michael Johnson. We do it at nine fifteen every Thursday. Chef,
how are you today?
Speaker 2: I'm good, guys.
Speaker 7: All right, So I don't know if you heard any
of that, but t Bob's out, Jake's out. So I'm
gonna we're gonna be kind of handling it from this
point forward. But Tebub told me to ask you before
he left about a dry room. He said he had
been hearing a lot about making a dry roo. How
does that process work?
Speaker 2: Yeah, So you bake your flower without the oil, and
it's kind of it's kind of the same. It takes longer, right,
It's kind of like baking a loaf of bread, if
you will, And you put it in the dry fan
cast iron, preferably something that translates heat really well and efficiently,
something that doesn't lose heat easily, and you know, you
bake it, and you bake and and periodically you continuously
stir the flour so that the surface area of the
heat source is constantly you know, having new flour to
be browned. It's it's akin to baking a baking a
loaf of bread. But if you can imagine how much
flour internally is in there, you know, you're you're still
you're having to move that root around quite a bit
during the baking process. You're you're looking for an evenly
browned flour, which is, you know, it can be done,
but it's so much more efficient with the oil, right,
Like the oil helps transfer the dry heat from the
oven into a heat that that is you know, evenly
distributed through the oil, if that makes sense, and that's
going to brown flour a lot more efficiently than air.
Speaker 7: So Tea Bob actually was not far off. He said,
he wasn't quite sure what it was. He said, this
were his initial thoughts on it. He was not far
off from uh, from where what you just explained to
have to explain that to him, chef. You know, the
last couple of weeks we've had you on, all we've
talked about is, hey, you know, favorite Thanksgiving foods looked?
Speaker 5: Type of meat do you cook the sides.
Speaker 7: Somebody wants to know what is a go to side
for you as far as Christmas dinner goes?
Speaker 2: Ah Man, you know, I'm kind of like, I'm an
old school mashed potatoes and gravy guy. Like, but I
like the skins on and I like yukon gold potatoes
butter and cream, you know. And and when I when
I eat at the holidays, I splurge, you know, like
we might we might make mashed potatoes with chicken stock
and milk or or something of that nature to make
them healthier here, but but during the holidays, it's gonna
be butter and cream, right, like green bean casserole, you know,
like with the with the crunchy onions, or like crispy
jalapanios on top, believe it or not, you know, Like
I don't like sweet potatoes in the traditional manner with
cinnamon and brown sugar. I like sweet potatoes, you know,
like baked in the shell with uh with butter and
cayenne and and and white pepper. I don't I don't
like to sweeten them, sweeten them up a whole lot.
I like the flavor of the sweet potato, and I
don't like the mask that with cinnamon and sugar. You know. Gosh,
I mean, I like mac and cheese too. Brother. If
I don't have mac and cheese during Christmas, it's it's
gonna be a weird Christmas.
Speaker 1: So.
Speaker 7: I know you've mentioned mac and cheese before with Jac
and t BO, but I gotta ask this because I
am a huge mac and cheese fan.
Speaker 5: What is your like go to best way to make
mac and cheese.
Speaker 2: Well, I like queso. I like white Caeso. I like
Kaso blanco, and we we actually have a kind of
a it's uh you know a lot of people will
will make their make their uh milk and thicking it
with rue. We have a we have a it's a
cheese product, which I'm embarrassed to say this, but it's
like a it's a Caeso Bravo or something of that nature,
where it has tomatoes and some spice in it, and uh,
you know, we'll put that into our milk and kind
of thicken the milk with that and if it needs
a little bit of root, picking it up that way.
But I like white, you know, like I like blanco
mac and cheese, and I like it creamy, you know,
like I don't. I don't like that baked mac and
cheese where there's a hard crust on the top. I
like it elbows.
Speaker 7: You know, as far as the you're you're probably not
a You're probably not a bread crumbs guy either, then,
uh you know.
Speaker 2: I will tolerate bread crumbs. I will. I will tolerate
bread crumbs. But I also like like a mac and cheese.
Build your own mac and cheese with available accoutumns if
you will, you know, with like green onions and bacon
bits and and fried halipano straws or or fried fried
onion straws, or even you know, like even even some
uh you know, other kinds of cheese to mix in there,
or or you know, like stuff to sprinkle in like
red pepper flakes or something of that nature. Just you know,
so you can kind of personalize your your your mac
and cheese to your own liking.
Speaker 7: Hashtag munchies if chef. Have you ever considered publishing a cookbook?
Speaker 2: I have, and I've heard a lot of people, you know,
tell me you need to you need to do a cookbook.
I think I have more of an interest in just
writing a book and kind of implementing you know, recipes
and experiences, and you know, like telling telling the story
of my life and then you know, when I was
at the Olympics, including including some of the recipes of
the dishes that we cooked at the Olympics. I'm not
really a traditional, you know, like cookbook guy. I like
telling the story. But but I think I have to
have enough time to sit down and write to be
able to do that. You know, like I may have
to dictate that while I'm on my feet in the
kitchen to.
Speaker 5: Somebody hashtag bunchies chef.
Speaker 7: If you want an all expenses paid food tasting trip
to anywhere in the world, where would you go?
Speaker 2: Oh? Man, that's tough. It's gonna be man, Oh gosh.
You know, like there's three places that come to mind, Italy, France,
and China, and each one of them is so rich
in their culture of food that you know, I don't know, man,
it's I can flip a coin and be happy with
any of them, right, I think, you know, like China
actually has some of the deeper cooking methodologies that I
just you know, I've never seen and understood, so I
probably believe we would choose that so that I had
experience and exposure to it, because I've had experience in
exposure to French and Italian cooking, but I wouldn't be
disappointed with either France or Italy. And you know, I
I have this, I've never been overseas before, and you know,
touring the entire country and experiencing the local ingredients of
each one of those countries, I mean, I can't even
have them what that's like. And and then you amplify
that to something the size of China, where it's similar,
you know, like each province that you go to has
has you know, different impact on it. I mean it's
it's akin to the United States. I mean, you're you're
trying to learn something that the culture of of if
you were just from somebody outside of the United States
coming here, I could imagine how overwhelming that would be.
And China is very similar in that nature, like there's
there's you know, microcultures within the culture that that you
can experience and pick up. And I think probably China
would be my number one, Italy my number two, and
then France my number three.
Speaker 7: Well, you know, Chef, I was not hungry at the
start of this segment, but I definitely am now someone
asking a question in the chat making a gumbo this weekend?
Speaker 5: Can I use lard as the base for my room?
Speaker 2: You can? You know I don't use lard. It's it's
very rich, you know, you definitely can. I'm I myself
am trying to eat a little bit healthier, and that's
that's certainly not taken the dive in the healthier direction.
But you can. It's I mean, it's going to be
super rich, and I'm sure that it tastes good, but
it's not necessarily healthy for you. That's for sure.
Speaker 5: Cheap.
Speaker 7: Before I get you out of here, one more for you,
and this is from me, so me and t bub
we're talking right before you laughed. I am awful in
the kitchen. I mean, everything I make somehow turns out wrong.
You know, I'll follow the recipe to a tea, it
just doesn't come out quite like I wanted to if
I wanted to, Like, let's say I wanted to make
a fancy dish for my wife. That's not that hard
to make, what would it be?
Speaker 2: I mean, I think grilling proteins is something, you know,
like grilling this a steak is something I think anybody
can master it. And and for the for the record,
you know, I think that you have the you have
the capabilities of doing anything in the cases that I can,
And it's just a matter of finding your confidence. I
think some people, uh and myself included, like I hate
recipes because I get into reading the recipe and I
forget my common sense about me right, and I get
so stuck on the on the action of the recipe
and what the what the what the author is telling
me to do that I that I lose my sensibility
of what my common sense is telling me should be
the the process, right, And so you've got to be
willing to step away from that process sometimes that us
is on paper and use use your own instincts to
say this doesn't feel right. I think I should be
doing this, and and and take the ingredients of the
recipe and put them together in your own manner to
where they make sense. And that is what a recipe
is all about, right, It's it's what makes sense to you.
So you know, you can take and and in that
case a steak, you know, like season the steak, grill
the steak. You can take some asparagus or brocolini and
seem it very lightly and and and throw it in
a salt hae pan very quick with some butter and
saltaine it real quick, and sprinkle some lemon juice and
olive oil on it, and it's fantastic. You know, like
simple foods I think are better. Complicated foods are to
be appreciated. But you know, in my mind, it's the
action of feeding another I think that that's appreciated. And
you can oil potatoes and put them in the oven
and roast them and steam some broccolini and throw it
in a saut pan very quickly, and it'd be one
of the best meals that you've had for her because
it was you making it, you know what I'm saying.
And you don't have to You don't have to complicate
food for it to be appreciated. I don't think. I
think it's the action of cooking for somebody else that
is really love.
Speaker 7: You know, all right, Simplicity is the best. You heard
it there from Chef Michael Johnson. Chef, thank you so
much for hopping on with us today.
Speaker 2: Of course, take care, guys.
Speaker 7: I was Manchi's with Chef Michael Johnson. We're gonna take
a quick time out when we get back I want
to take a look at a mock draft, but not
for the reason you may think. Some important player for
LSU is not included in the first round.
Speaker 5: Mind, it's becoming a trend.
Speaker 7: We'll talk about that on the other side of this
break here on off the bench one of four five ESPN. Okay,
we're not gonna go to break just quite yet. We
do not have alive read here. So look what I
want to talk about coming up next segment after this break.
Speaker 5: Emery Jones.
Speaker 7: So if you look at all the mock drafts, as
far as the first round goes, Emory Jones is not
included in any of these mock drafts in the first round.
Speaker 5: We'll talk about whether or not he comes back.
Speaker 7: Because of the three big names we had considered, Hey,
these are must gets for LSU. As far as returning players,
it was Garrett nus Meyer, which we already have in
the boat, Emery Jones, and Harold Perkins. Two of those
names are still out there. We don't know what Emery Jones,
we don't know what Harold Perkins are gonna do. So
we'll talk about that here on the other side of
the break. One of four five ESPN.
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Speaker 7: All right, welcome back into off the bench. Just two
segments left for us here on a Thursday, Taylor Sharp
here with you. Lantra Villarreal, I was sitting right here
to my right.
Speaker 5: You could see us.
Speaker 7: We were in the producer chairs today because uh JCT
I both had to leave this show a little bit
early at short notice.
Speaker 5: So look, I tease it going in to break.
Speaker 7: Before we took that time out, I wanted to look
at this mock draft and not really ANFL base. I
wanted to look at it in terms of l issues.
So this was put out two days ago by Mike
Renner of CBS Sports Shocker. Mike Renner. First overall, he
has shed Or Sanders to the Raiders. Second overall, he
has cam Ward to the New York Giants. I don't
think anyone is surprised by that. Where it gets interesting
for LSU. Fifth overall, Will Campbell. Campbell's first round value,
it's kind of fluctuated a little bit. We've seen him
as high as you know, top three, top five as
he is here. We've seen him at the back end
of the first round. For what it's worth, if you
want to go look at the New Orleans Saints before
we dive in LSU. They have the Saints with the
tenth overall pick. They have the Saints selecting Will Johnson
out of Michigan. Will Johnson excellent cornerback, six two, two
hundred pounds out of Michigan, probably the top corner in
all of college football.
Speaker 5: I just don't know how I feel about this.
Speaker 7: I mean, you were able to trade Marshall on Lattimore
because you feel so good about corner right, whether it's Paulson,
adebo A, Lante, Taylor, kool Aid, McKinstry who just spent
a second round pick one last year.
Speaker 5: I love Will Johnson. I feel like the.
Speaker 7: Saints have a little bit bigger needs there at ten,
But I don't really want to look at that either.
What I want to look at is what prospect is,
once again not in this first round mock draft, and
it's becoming kind of a trend in these first round mocks.
There's no way Imrie Jones. Why is that important? Because
Emrie Jones has another year of eligibility remaining. What does
he do halfway through this season? I figured Will Campbell
and Emery Jones both gone, no question about it. I
thought they were going to be first round picks. Em
Marie Jones, though he's falling down draft boards for one
reason or another. I actually think Emery Jones has had
a very solid season. But if you remember, coming out
of high school, Emery Jones was an interior offensive lineman.
He was projected to play guard on this team. I
remember he came in. It was Kelly's first year. We
had an injury at right tackle. You had to slide
Emery Jones and there in an emergency situation.
Speaker 5: He was excellent.
Speaker 7: He held onto that job and he's never looked back,
and he's been your starting to right tackle for three
years now. It's been Campbell and Jones. If Emrie Jones
is not a projected first round pick and a lot
of these mocks are doing top two rounds and he's
not even appearing in everybody's second round, maybe NFL teams
want to see, hey, can he that interior spot? And
if you're Emery Jones, do you want to come back
and do that? Do you want to come back and
prove that you can play inside and be versatile? Heck,
maybe they even try him at left tackle. I would
prefer him to stay at guard. So what I wanted
to kind of do is, let's say Emery Jones does
come back, that helps your offensive line in such a
big way because you're losing Miles Fraser, you're losing Garrett Dellinger,
and you're losing Will Campbell all season long. LSU fans figured, hey,
dj Chester is probably the only starter coming back. If
Emrie Jones can come back and take over one of
those guard spots, that really opens everything up. Now, you're
still going to be weak a tackle as far as
experience wise, but look at the guys you just signed,
right I mean, first name out of Kelly's mouth at
his signing day press conference when asked which players can
play right away, he mentioned Carrius Kerns, the offensive tackle
out of Arkansas. You flip Solomon Thomas on signing day.
He's six', four he's three. Fifteen he can play guard or.
Tackle so you don't have the, experience you certainly have the.
Speaker 5: Body he's. There and let's not Forget Bo.
Speaker 7: Bordelon he's been used as a big tight, end that
sixth offensive, lineman if you, Will they really like. Him
he's he was running with the twos in fall. Camp
and if you were out there at fall camp this
Name i'm about to throw out to, you you saw
him flash quite a bit at It's Weston. Davis Weston,
davis he was a true freshman on this. Team he
didn't get a ton of. Play he's red. Shirting he
was a five star coming out of high. School big,
kid sixty six three. TEN i, mean that's that's a
guy that they really. Like at the left tackle, Spot Ory,
williams who wasn't as highly recruited As Weston, davis but,
look he looked really good at fall. Camp it's also
hard to Miss Ory williams six, eight three hundred and
thirty four. Pounds so if you can Get Emory jones,
back Your sinner's there at D J, chester then you
have one of your guard positions occupied By Emery, jones
or maybe he stays at right. Tackle either, way two
of your five spots are. Full but do you MOVE
Dj Chester and you very well could because they brought
In Cohen eckles to be a center on this.
Speaker 5: Foot has he taken a big enough?
Speaker 7: Jump if he, has you could potentially MOVE Dj chester to,
center which some people argue is his more natural.
Speaker 5: Spot the point of it, all look at.
Speaker 7: It If Emery jones is, Gone jones is, gone you
got Dj, Chester you got two new offensive. Guards you
got two new offensive, tackles you'll have to dip into
the transfer. Portal but as far as the portal, goes
there's not that one name out there where you're, like,
hey this is a mus get. Guy we got to
go get. HIM i, Mean Jordan white From liberties out,
There Braylan moore From Virginia techs out. There these are solid,
players but there's no can't miss guy in the transfer
portal right, now at least right. Now, again portal's not closed,
yet and then you have that late spring. Window but
if you can Get Emory jones, back that opens up
everything else for your offensive. Line another GUY i want
to mention Is Harold. Perkins Harold, perkins from the time
he stepped foot on campus as a, freshman everybody had
really high hopes for, him and he looked great as a.
Freshman Right he wasn't an every down defensive, player but
you put him in own pass rushing situations and he
was a terror to opposing.
Speaker 5: Quarterbacks he had a down year last, year and you
know he.
Speaker 7: Had showed some flashes this year season ending injury east
sidelined for about half the. Year Does Harold perkins come?
BACK i believe even more so Than Emery. Jones Harold
perkins does need to come. Back and here's. Why he's
an excellent football. Player he can impact the game in
a lot of different. Areas he's kind of a positionless
player right. Now where do you play? Him he's not
quite big enough to be that every down rushing defensive.
End you've seen him struggle at middle. Linebacker star might
be the best spot for. It he's very similar To
Isaiah simmons Of. Clemson everyone Remembers Isaiah Clemson Isaiah. Simmons
he was a first Team All. American he was on
their national championship. Teams everybody wanted this guy coming, out
can't miss first round. Prospect he hasn't done much in THE, nfl,
guys and the reason why is because a little bit
less Than, Perkins perkins is kind of that middle linebacker
edge rusher. Hybrid simmons was linebacker safety. Hybrid everybody, said
it doesn't matter where you play, him he's gonna be
good at.
Speaker 5: Both well turned out to be the other way.
Speaker 7: Around he really hasn't hasn't flashed at THE nfl level
because he's a little too slow to play. Safety he's
a little too small to play the inside linebacker. Spot
they tried him at. Nickel he's kind of had struggles.
There kind of you Herold perkins in the same. Area
at least right now as AN nfl, prospect he's an
excellent college. Player Harold perkins needs to come, back find his,
position find what works for, him and then you probably
see him shoot up draft boards. Again because, again when
he was at freshman edg, rusher he was playing one.
Position everybody was, like, hey in two, years this is
a future first round. Pick he's a can't miss. Guy
no one's saying that right. Now If perkins could come, Back,
look whether it's STAR i know everyone's tired of seeing
him at, linebacker or whether it's that edge rusher. Position
he needs to find one spot and stick with it
because right now he's just kind of a tweeener at
THE nfl. Level all, Right, look we're going to take
a time, out our last time out of the. Show
when we get, back we're gonna have Some asida bench right.
THERE i just wanted to do a little the two
biggest remaining names. Uls she was waiting for a decision
On Emery jones And Harold. Perkins do they come. BACK
i think both of them need to come, back Especially Harold.
Speaker 5: Perkins but we get.
Speaker 7: Back we're gonna wrap up this show as we do every,
day with a little lass the, bench stay tuned off the.
Speaker 6: Bench, hey, guys wanted to check a main event right
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Speaker 3: Holidays we'll celebrate a. Milestone we have party planners ready to.
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Speaker 8: COM i have the Blue. Chrismus well about, YOU.
Speaker 1: I have this Blue welcome back to the ninth ranked
morning sports show In, America off The.
Speaker 7: Bench all, right welcome back into the final segment of
A thursday edition Of off The. Bench Taylor sharper With
Eolandra villarreal sitting right here to my. Right jacob T
bob both had to leave, Early jacob to catch a,
plane which we are trying to figure out if you
actually made that plane or.
Speaker 5: NOT i sent out a text message not.
Speaker 7: Sure he didn't fly out till, eleven but he was
supposed to leave at eight. Thirty we look up at the,
clock it's eight fifty five And tbub, goes, Hey, jake
weren't you supposed to leave like thirty minutes? Ago so
we're gonna find. Out we hope our guy made. It
he is actually headed To Army, navy so he'll be
in our Nation's capital this weekend covering The Army navy.
Game but right, now, look before we get out of,
here as we do every, day let's get into a
little ask the. Bench and the first question leading straight
into that was ask the bench or any of THE
otb crew going to The Texas bowl or any other bowl?
Games so none of us are going to The Texas
bowl as of right. Now, jake, however will be a little,
Uh we'll let you guys in on a little Some
jake's not going to be here For fridays for probably
the next month because he's covering so many. Games so
he's going to do some of the college football playoff.
Games he's gonna Do Army. Navy he is going to
do some of the bowl. Games i'm not sure which,
ones but he will be at a lot of those bowl.
Games so, yes here's an ask the bench from me To.
Alandra ask the, Bench, alandra going to look At christmas?
Speaker 5: Lights what are your thoughts on?
Speaker 6: It?
Speaker 4: Yeah, cool it's, COOL i, guess, YEAH i don't. KNOW
i don't have many thoughts on. That So i'm going
to The zoo lights this, weekend But i'm not.
Speaker 5: So have you ever. Been i've never been To. Zoolo,
No i've never, been so we're.
Speaker 7: GOING i was telling you didn't break In victoria going
to The Burden. Gardens it's the lights at the Yelsu agpark.
Whatever ironically same place we took our engagement. Pictures it's
a dog night and we are going to Bring frankie out.
There i'm sure he is going to be on his best,
behavior so we are going to do.
Speaker 5: That but, uh you, know it's.
Speaker 7: Funny we put up Our christmas lights early last week
and after they were, Done victoria, goes, hey why don't
we get in the car and go look At christmas.
Speaker 5: Lights around the.
Speaker 7: Town so we've done that like three times in the,
past like three or four, weeks and it's something we
don't do a.
Speaker 5: Ton but feels like a waste of.
Speaker 7: Gas, WELL i mean we enjoy, it AND i, mean you,
Know walker's a pretty small, town so we don't have
to go super. FAR, yea ask the bench Favorite king
cake filling.
Speaker 4: Cream cheese Because i'm not like A i'm not a
Big King cake person BECAUSE i don't like, cinnamon and
the cream cheese kind of offsets the cinnamon a little,
bit or like the cinnamon. TASTE i don't know if
it's cinnamon that's in, there but that spice taste to.
Speaker 7: It so, yeah oh, yeah you're.
Speaker 5: Not You're you're the one that doesn't like. Cinnamon.
Speaker 7: Cinnamon SO i think a regular plane unfilled king cake
is nothing more than a crappy cinnamon. Roll, however filled
king cakes to me are. PHENOMENAL i love the strawberry cream,
cheese AND i like. Cinnamon but for someone like, YOU
i totally understand why you wouldn't do. That but uh,
NO i love. CINNAMON i love all the cream cheese.
Feelings give them all to, Me boston, cream, chocolate, blueberry
you name, IT i want it all. Right, look that's
pretty much going to do it for.
Speaker 5: Today tatoo? Up do what?
Speaker 4: Filled tato?
Speaker 6: Up?
Speaker 5: Thanking this is a laundry Tea bob sitting next to.
Me it was a good, joke THOUGH i appreciate.
Speaker 7: It, look that's pretty much going to do it for
today's edition OF OTB so first, segment a t bobless first.
Segment we reacted To Garrett olsmeyer's decision to stay AT
lsu for another. Year we broke down The Bill belichick
hiring and some other hirings across college. FOOTBALL i just
dove into a mock draft As Emory. Jones stay Is
Harold Perkins. Stay we'll be back with that and a
whole lot more on tomorrow's episode OF. Otb it's A friday,
Edition stay tuned for. That we'll break down all the
college football games AND nfl games coming up here On
off The, Bench off The, bench