Speaker 1: Santa's Little helpers from jacob Hester and t bab Baber
are taking over off the bench, presented by All Star Toyota.
Tune in for some naughty and nice sports talk this
Christmas season, live from the Mercedes Benz of Baton Rouge Studio.
Here's jacob Hester and t bob a.
Speaker 2: Bear Welcome bag o t b Our number three.
Speaker 1: Say special, happiness.
Speaker 2: And love is in the air. See you, Landra, move
in love. You're on this Thursday.
Speaker 3: I haven't even said anything or done anything negative.
Speaker 2: No, I feel like you laugh every time I say
walk in love.
Speaker 3: It's funny to say that. And I told you that
the other day, and you you send a really mean
message back what I say?
Speaker 2: It's probably not no, you probably not allowed to say
on air. No, well whatever, you deserved it. All right,
let's go ahead and start every I remember three on Thursday,
like we do every single week. And that is what
big deal are.
Speaker 4: No big deal deal, no big deal, big deal, don't
big deal big deal, no big deal.
Speaker 2: No big deal, Juggie big no big deal. Doug Gottlieb, Douggie, Doug, Doug.
Speaker 5: Have you all seen the Doug Gottlieb drama recently.
Speaker 2: So, first off, remember Doug Gottlieb got hired to be
a head basketball coach Green Bay, Green Bay, Okay, I
couldn't remember Green Bay. Who's he played or who anyway
they played?
Speaker 5: Notre Dame in Oaklhom State, No, no.
Speaker 2: No, I couldn't. Yeah no apparently got kick govern a
name for stealing credit cards, credit cards. But Doug Gottlieb,
so first off, Adam Schefter the other day was reported
on Sacramento State, who we told you has a lot
of fortune, five hundred CEOs as their alumni. They have
a lot of money, They have sixty million dollars in
an ail fund. Jefty reported on this. Doug Gottlieb responded
to him basically saying, look, anybody with a brain knows
this isn't true.
Speaker 5: Schefty, to which.
Speaker 2: Adam responded to him with a with a screenshot of
Doug's conference standings in which Doug's team is dead last
having lost seven in a row, and he said, Hey,
a little less time on Twitter, a little more time
in the gym there, Doug. So he got absolutely bodied
by Schefter. How did he follow it up? Well, he
had a press conference before his next game, and he
literally said quote, By the way, they're playing a Division
II school their Division I school conbation, he said, quote,
I don't really like the idea of nobody you coming
in here. What do we learn playing a game where
we win by twenty? Well, why didn't you know after
calling him nobody you? I'm just saying, what do we
learn from playing new game? By twenty? They lost seventy
two to seventy and the Losy treats now up to
eight games. I mean, no big deal, because who cares
about any of this except that it's just always funny
to watch somebody who acts like an arrogant a hole
get their come uppings. I mean, he called them nobody you,
acting like it was not like like we couldn't have learned, and.
Speaker 5: Yet yeah lost. Yeah.
Speaker 2: And I heard an old Chinese proverb yesterday that I
found to me pretty fascinating that when you lose, you
should say thank you to the opponent because they educated
you for free. Unfortunately, I don't think Doug has the
humility to learn this lesson. Also, what in the hell
are they doing letting him try to coach and do
a full time radio show.
Speaker 5: Yeah, that's the wild part. He skipped his radio show
after he lost hang On, I got the clip right here.
Speaker 4: Tears on who to schedule like old body? And part
of the reason I want to play better teams is
like it's two degrees outside snowing, Like I you know,
I don't really like the idea of nobody you coming
in here and like what do I always thought, like
what do we learn playing a game where we win
by twenty? But there's a methodology to it, and I'm
gonna have to adjust moving forward tiers.
Speaker 2: Yeah, you need, you need to play Division three teams, Doug.
Are we not going to liquid It's got to be
a radio sponsor.
Speaker 5: Right, Taylor? Have you ever had a liquid death? I
have not. I think it's just water. It's just water.
I never had it. But it's so funny because they
market it. You know, it's just water, right, don't drink water.
I don't know that. Oh so you thought it was
something else. I thought it energy.
Speaker 2: No, it's That's what I'm saying. It looks like an
energy drink walks like.
Speaker 5: A well. That makes no sense to me. It's cool, man,
liquid death. I don't get it. I don't get the bit.
Speaker 2: I don't know they spent a lot of money with
like I think like concerts. I feel like a lot
of like musicians advertised with them and stuff. It's really
probably just a big marketing win because a bunch of
people buy it and it's just water.
Speaker 5: But as we know, is water really water? Water is water.
Let's have it more, baby, shut out.
Speaker 6: Big dealer, no big deal because the GOTTLT thing like it.
It's a big deal, but it's not a big deal.
It's kind of in the in between because he's coaching
a Green Bay but it is like a big deal
because he's a Fox Sports national radio host also coaching basketball,
and they suck.
Speaker 2: A man cannot say no. Man can serve two masters,
you know.
Speaker 6: That's like I do two radio shows today and then
barely have time to like think, Yeah.
Speaker 5: Coaching is an all an affair.
Speaker 6: Yeah, certainly, like in the Division IE level, not for Doug.
Speaker 5: Not for Doug. That's why Division two teams are beating him.
Big deal are no big deal.
Speaker 6: Former Washington State quarterback John Mattier commits to Oklahoma. He
had a big year this year, follows his offensive coordinator
to Norman, and he was the number one overall player
in ESPN's transfer rankings.
Speaker 5: Hugh was number one. He's very good. Play, He's very good.
I mean, that's why was he was so good this year.
Speaker 2: I would say the actual news is maybe a big
deal because it was expected given that they hired the OC.
But him joining Oklahoma is a big deal to Oklahoma
fans at a time when they desperately need anything positive
to latch onto. Right right now, they are a drift
amidst of sea of bad and if nothing else this
gives them. This is like that piece of the door
that Rose floats on in the Atlantic.
Speaker 5: John Mattier.
Speaker 2: Basically, OU fans are floating on John Mattier hoping that
he could bring them success next season.
Speaker 7: Not only that Brint Vittibles needed to win. Yeah, I
mean bread Vnibles needed a win. LSU got their two
best pass catchers from a year ago.
Speaker 6: JJ Hester just went to Kentucky as well, their third
leading receiver.
Speaker 5: Are you any relation? Nope? The only Hester I'm related
to is cousin Devin Yeah yeah, j.
Speaker 3: Yeah, big dealer, No big deal. I'm kind of eating
up this.
Speaker 8: Aaron Rodgers and Ryan Clark beef right now, So big
deal are no big deal Aaron Rodgers was criticizing Ryan
Clark's backstatus on the Pat McAfee show, like what year
is it?
Speaker 3: And then Ryan Clark said, so find Williams.
Speaker 2: Yeah.
Speaker 8: Literally, But Ryan Clark posted like a five minute long
video yesterday on Twitter where he's basically just calling Aaron
Rodgers a hypocrite. He's saying he's smug and arrogant, and
he's like, you're on the Pat McAfee show while criticizing
people on TV and all this stuff. So this really funny,
really stupid beef between Aaron Rodgers and Ryan Clark that
it seems.
Speaker 3: Kind of random, very rady to me as well.
Speaker 8: I don't know if they have like pass BF or whatever,
but like for Aaron Rodgers to just like, again, it
seems very random to just go on the Pat McAfee
show and start questioning backstatus.
Speaker 2: I mean he went he went full big farm of
red pill energy on the entire thing.
Speaker 5: This whole thing to me is that he was talking
about because.
Speaker 7: Clark was okay, So Clark was criticizing like the Jets
and all this, and look, honestly.
Speaker 6: By the back stuff, wasn't it Because there was like
an ESPN employee yeah, something, and that's what they said
that he wouldn't work with because they weren't vaccinated.
Speaker 5: As Aaron Rodgers said he was pulling from. Yeah, it's
a lot. So this is a big deal for me.
This is a big deal. It really was. Yeah.
Speaker 7: Do you ever hope like two people can lose at
the same event. It's a big deal for me, guys,
big deal, big day for Taylor.
Speaker 5: This is no big deal to me.
Speaker 2: This is like the ultimate like uh oh, I'm sorry
to hear that, or I'm happy for you, but I
like I read all that, like y'all have y'all, y'all
have fun. I guess it is a kind of big
deal to see two major, high paid ESPN employees going
so toe to toe publicly.
Speaker 8: Yeah, but Pat McAfee part of it, like Pat McAfee
versus Ryan Clark, part of it is a bigger deal
than like Aaron Rodgers.
Speaker 5: Yeah, from ESPN.
Speaker 2: This this is a big deal for sure, for sure
that you have McFee and Clark at odds want.
Speaker 7: To know Launder's asking about is there any prior beef?
Don't know, But Aaron Rodgers is only Super Bowl win
against Ryan Clark and the Pittsburgh Steelers.
Speaker 5: So there we go. Now it's like fourteen years in
the making.
Speaker 2: Now we start to arrive at some of the original genesis.
Speaker 5: All right, David, Yeah, big dealer, no big deal.
Speaker 7: So five star wide receiver Dallas Wilson, he signed with Oregon.
This was during the early signing period. He has asked
for a release from his financial aid agreement. He wants
to withdraw his letter of intent from Oregon just after
signing with him about a week and a half ago.
His current plan is to enroll at the University of Florida.
Apparently Florida made a strong push for him going into
signing day. They never wavered on their recruiting efforts, and
apparently Dallas Wilson has had to change your heart and
now wants to uh get out of his uh natural
letter of intent and go to the Florida Gator who's
a big dealer.
Speaker 5: No big deal. Uh, no big deal.
Speaker 2: Because Spoilert, You're gonna have to let him. There's just
no point in fighting.
Speaker 5: This, right, Oh I would, I'd fight it. You don't
have to.
Speaker 6: But to your point, I think what you're saying is
you just kind of like let it happen.
Speaker 5: I mean, are you gonna go to court? Did do
you did? What is it?
Speaker 2: I don't know the legal legally binding najor of a
letter of.
Speaker 5: Intent anymore, I don't.
Speaker 7: I don't think this is an NCAA issue, right, I mean,
this isn't for those judges to step in and be
like we're allowed to run college football, which I still
think is just awful. But this would be Oregon, right,
Like nobody can anybody force organ to release him from
his letter of intent?
Speaker 5: I have no idea, That's what I'm saying.
Speaker 2: If so, If if they can't, I mean he that
so he would have to try to force his way
out legally, if he.
Speaker 5: Would want to do so.
Speaker 6: If I know Dan Landing, like he's gonna be like, oh,
you don't want to be here.
Speaker 2: Yeah, that's that's what I'm saying. That the other part
of it, like you're not gonna hold on to him,
like all right, all right later, dude, get out of here.
You're not in the boat. Go well, we be fine
over here. Dan's Ducks is Routland. No big deal, big dealer, no.
Speaker 5: Big deal, it just happened. That's weird. Actually, I'm answering this.
Speaker 2: I'm gonna say, you know who's not a big deal,
Matthew Sluca.
Speaker 5: How about UNLV.
Speaker 2: Last night, UNLV caps off in eleven and three season,
winning the Artist Sport La Bowl, beating Cal twenty four
to thirteen, and quarterback Hodj Malik Williams throws two touchdown
passes en route to the win. Now they have Dan
Mullen Sluca. We talked about him so much that day
earlier this year when he opted out to preserve his
red shirt, and well, UNLV did not miss a beat.
Speaker 5: Not at all.
Speaker 3: And then what ended up happening with him exactly?
Speaker 5: Nobody knows, nobody he signed with the team, not as
far as I know, happened. I don't know if he has.
And he wasn't a major red flag to over come.
Speaker 8: We said at the time, all right, Bud, he plans
to visit Memphis.
Speaker 2: By the way, that's the first time the Rebels have
won eleven games in their time as an FBS program.
Mullen walking into a pretty good spot.
Speaker 5: It is.
Speaker 6: I mean, it's got a lot of advantages now in
this new space and the stadium they plan is incredible.
Speaker 5: They're in Las Vegas.
Speaker 6: I think Dan actually did a nice job, kind of
waiting out for the right job, even though people are like, oh,
why would he go to the group of five? Well,
you look at what UNLV has and what you can
do now out.
Speaker 5: Of the group of five, anybody else? No?
Speaker 2: No, all right, Coming up next Monchie's with your guys,
Chef Michael johnsone.
Speaker 1: Off the Bench, Welcome in to the best morning sports
this show around Off the Bench with Hesther and t Bob.
Speaker 5: Do you have, chef?
Speaker 2: What's having y'all?
Speaker 5: It's time for some monkeys.
Speaker 1: Get ready to tantalyze your taste buds and leave this
segment hungry. This is Monkey's with executive Chef Michael Johnson.
Speaker 2: What's having it? Chef?
Speaker 5: What's going on?
Speaker 1: Hey?
Speaker 2: How did Taylor do in our absence last week?
Speaker 5: Chef?
Speaker 9: Great job?
Speaker 5: What no way? Chance?
Speaker 2: Chef?
Speaker 5: What's going on?
Speaker 2: Man? So okay, we're rolling into Christmas here. What's going
on in the LSU kitchen front? What are we cooking
up for the for the young lads and ladies.
Speaker 9: We're steady cooking, man. We we're working up to the
twenty third because the Bowl game and then we come
back actually on the stick. So this is one of
the tighters, turnarounds. We got we have a lot of
a lot of athletes in competition right now and training
and so it's football Bowl game, but we also have
I think when we come back, men's and women's tennis
come in, men's and women's basketball are here now, track
and field and swimming diver here now, so you know,
we have a lot going on. Man. It's uh, it's
it's sometimes easy to forget about Christmas when you have
when you're so busy.
Speaker 2: Right, Yeah, it's hard to be present, right because you
just focused on whatever theever the next thing is.
Speaker 9: Yeah, there's no time for not losing focus around here.
So looking forward to having a Christmas hammer turkey and
spending some time with the family and and then getting
back to it.
Speaker 2: Hashtag munchies. What holiday food are you burnt out on?
Speaker 9: Oh? Man, you know, I've been on a fast for
like twenty some days and so I'm not burnt out
on any food right now.
Speaker 10: Yeah.
Speaker 5: Wait, what kind of fast? What are we talking about?
You do them.
Speaker 9: It's a spiritual fast, right, It's called Daniel's Fast, And
so you know me know me, no dairy, no no sweets,
no deep prize foods, no alcohol, and it's just meant
to draw you closer to God, right, And there's a
lot of prayer involved and stuff. But wow, it's uh,
just a personal decision, right, And I'm I've slipped back
into a pair of thirty fours instead of thirty six.
There's some other Yeah, there's some other benefits to it,
but that's not why I'm doing it, right. And but yeah,
you know at stake night on Wednesdays, brother, I'm sallibated.
Speaker 5: Wait, yeah, like what have you been eating?
Speaker 9: The fruits, vegetables, legumes, nuts, and and you know, like
whole grains, like like granola grains.
Speaker 2: Yeah, I gotta say, Chef. I showed my wife your
Instagram the other day. Yeah, said, wow, he's very attractive.
It's a major daddy energy.
Speaker 5: Said, Oh man, baby, I'm being serious. I swear.
Speaker 2: I mean I text you. I meant to text you
and tell.
Speaker 9: You, no you didn't. Yeah, I'm I'm I'm blushing right now.
So yeah, speaking of dads, I got a real quick
shout out my dad's birthday today.
Speaker 5: So there we go to Papa Johnson.
Speaker 2: Yeah, Jeff, I gotta say the baked root change my life.
Speaker 5: Oh yeah, I mean so easy. You literally cannot screw
it up.
Speaker 9: Drink beer and make it it came. Yeah, you have so.
Speaker 5: Much time to chop all your veggies everything. It's so easy.
Speaker 9: Yeah. And and that's a mouthful right there, right, like
it's in the kitchen. It is about creating more time
for yourself and multitasking. And so when you're not standing
on top of the roof constantly stirring it, you know
you're you're you're allowing yourself time to do something else.
And that's the name of the game. And you know,
people aren't going to sit around and wait for food.
They get The crankiest person I've ever met was hungry.
I'm taking through to buddy ash.
Speaker 2: What's a good way to finish off a five and
a half pound on beef tinderloin?
Speaker 5: After souv cool?
Speaker 9: Well, well, yeah, I'm I'm going to steer it first
to put the camelization color on there, right, So I'm sorry,
So they're finishing it off.
Speaker 2: Yeah, it seems like they've already it seems like they've
already got or there our will or are doing or
it will already be sue be and how you use
that word? And then and then yeah, how would you
finish it? You can you brown it up after?
Speaker 1: Yeah?
Speaker 9: Absolutely, you want to pat it dry because it's got
a lot of moisture on it, right, Like when you
souv meat, it tastes a lot like more like prime
rib than it does like a grilled steak. And I
think people don't recognize that it's cooking in its own
fast and juices, which which alters the flavor of the
meat to taste more like itself versus you know, what
you expect coming off the charborough grill. So I always
take it and we'll pat it dry to some some degree.
You gotta, you gotta taste it to you know, take
a little taster off it. But and the dry heat method,
it's some way shape or formance you have like a
flat drill, roll it back and forth and put some
brown on it. If you have a char boiler, you
can do the same, you know, get it, get its
screaming hot and put it on there and get that
nice Cara caralized color on there, because that's something that
people are more associated with the charboled steak, right, and
it adds flavor and texture that kind of you know,
if you can get it crispy and and that that
it's called the mayard reaction. You know, it's it's a
more associated color to a grilled steak.
Speaker 5: Go ahead, you know you have a final point there.
Speaker 9: Well, I'm just kind of curious to what they were
doing with it, because you know, like for if you're
carving it, that's that's great. You know, like I'm gonna
put some horse radders dipping sauce out. But for and
I don't even like sliders, you guys know this, But
as we're talking about this, like I want to go
get some Hawaiian rolls and and and and you know,
like slice them down and kind of quarter inch thin
and put and and put like some Jalapanio mayo on there,
and then they make like deep tender Lloyd sliders. I'll
tell you too. One of my favorite things on Earth
is coffee rubs beef tenderloin. And it's not just coffee,
you know, like there's ingredients that you put in with
it and and then and then roll it on the
on the flat grill so that it kind of it's
almost like blackening, right the process of But a coffee
rubbed beef tenderloin is one of my favorite things on Earth.
Speaker 5: Man.
Speaker 2: God, it sounds amazing and everything told me to do
always works incredibly well, has mudgies. How would would you
ever rea to maybe spice up a little eggnog?
Speaker 10: Shoot?
Speaker 9: Yeah, I mean and and this is the weird thing
is I don't even like eggnog, but I have a
friend that makes eggnog, and whatever he puts in it, One,
it will get you know, like it gets the job done.
But two, you know, like it tastes better, like when
you put the spice rum and and the the you know,
the the cures that have all the you know, like
white chocolate gett or something like that. I think that
it just adds to the texture of it. You know,
eggnog for me is a little thick, and so when
you put the alcohol in, if you're putting spice rum in,
you know, it brings the spice out of the rum,
but it also sends that thick textual eggnog out, which
is absolutely necessary for me. You know, Like it's like
it's like drinking heavy cream or something I make.
Speaker 2: I make my eggnog kind of like mimosas where it's
a splash of the eggnog. Yeah, mainly alcohol. That's that's
how I prefer to do it.
Speaker 9: Somebody called that milk punch yesterday and I was like,
I don't know what no punch milk, So I felt
like I was getting corrected. But eggnog to me, you know,
at the holidays is supposed to have it. I can
tell you this. When eggnog was made at my house
when we were kids, the kids were not allowed to
drink it, right, So I I think it needs a
little bit of splash in there.
Speaker 6: Yeah, chef, So what is the plan maybe for the
squad coming up? I know you said you're going to
feed them up until the twenty third. Is there any
you know, special lunch, special dinner that you're going to
prepare for the squad before they kind of leave for Christmas.
Speaker 9: Now, on the contrary, we try to keep things as
regular as possible, like, uh, you know, we don't want
to be celebratory before we go because it's kind of
counterintuitive to wanting them, you know, like we will we
want to go and win, and the celebration happens when
they yeah, when they come back. And there's a methodology too,
you know, like very methodical about the processes. You know,
we don't want to change anything. We want them to
fill the same process as they have throughout their year. Right,
So changing something now if it alters the day or
alters the mechanism, it feels weird and it can get
your you know, it can take focus off of what
focus needs to be on. So we do not We
do not steer the ship to to two different to
too terribly different from what they're used to.
Speaker 2: Yeah, Craig Granger, a resident chad Chefs is hashtag munchies.
How long should I brind my cornish hen before frying it?
Speaker 9: I usually do twelve hours. A corner shin you can
probably get away with six or eight, honestly, just because
it's so small.
Speaker 5: What is a corner shen? It sounds delicious, but like it's.
Speaker 9: A smaller bird. It's somewhere in between, somewhere in between
a smaller than a smaller than usually smaller than a chicken.
It's like a small chicken.
Speaker 11: God sounds great.
Speaker 9: Yeah, it's like a one person chicken. But you can
probably get it done in eight hours, you know. With
with with the Brian, I usually leave mine and for
about twelve regardless of what it is, because you can
put it in when you go to bed, and it's
done when you wake up.
Speaker 2: Chef, I want to make a turkey for Christmas again.
You use coconut coconut oil on yours?
Speaker 5: Yes, how did this go? How does it work?
Speaker 9: I'm gonna dream about it again tonight. Now, peepbop. So
I get the I get the solid version of coconut.
You know, at the room temperature, coconut oil is solid. Yeah,
And so you have to melt it. And all you
have to do is put it on low on it,
you know, like even in a microwave, you can melt
it down. And assuming you're brinding it, you want to
pull your your turkey out of the brine, allow it
to air dry so that it's tacky. And and when
it once it's tacky and and it's still cool, you
brush the fat on and it will actually solidify on
there and stick really well. And keep in mind, this
is poultry. You need to clean the brush. Don't put
the brush in anything else in the you know, except
for the fat that you're using it for. You don't
want to go, you know, using it for other things
while you're brushing it on the poultry. Right, But once
you've done it the first time. You can season then
see put your salt on there. You can salt it before.
You can salt it before, but you need to do
it like a couple hours before while it's air drying.
And and honestly, I don't worry about salting it as
much if I brined it, because the air dry the
skin and the meat have salting it from the brine.
Air drying is important because you want that skin to
crisp and with the oil on the skin, and I
mean brush every milk and cranny. Brother, you know, that's
where the brush comes in important. Just give it a
nice thorough brushing, and you know, when you're ready put
it in the oven. I like to rest my turkey
coming out of the brine come and that's you know,
that's where the air drying comes in is. I'll just
leave it out on the table the air drive, pat
the skin and stuff as well as you can to
get the excess moisture off, and just let it sit
there for a couple hours. That's gonna let the turkey
come up to temperature a little bit more so you're
not putting a cold turkey in a warm oven. And
and brush it before it goes into the oven and
then every thirty to forty five minutes repeat that brushing
process and keep brushing. Yeah, yeah, that's yeah.
Speaker 4: Yeah.
Speaker 2: Do you so does this say, like, if you like,
I've made that garlic herb butter to lather it in
the past, does just take the place of that?
Speaker 10: Yeah?
Speaker 9: I mean yes. And you know, once you melt your
coconut oil, you can put garlic and herbs into that
and you're replacing the butter, right and you just have
a pure fat here. Because butter has milk salves in it,
it can burn. This is really why I like coconut
because it's one It has a really good flavor. I
just like the way that it melts and it kind
of holds a body. There are some pros and cons
to coconut oil being saturated fats and such, but I
think they're poly polystatue or a monosaturated or something. I
don't know off the top of my head. But because
it's naturally occurring fat, it's not as unhealthy as say, uh,
you know Crisco that's man made that that has uh
uh gosh, I forget what they call them, but it's
basically a man made fat. As margarine for rest and
it has you know, that's super unhealthy for the body.
Fat and moderation is the key to life, not consuming
it constantly. You know. If you put if you put
this in and do it moderately, like you know, I
don't suggest doing this all the time, but if it's
just a Christmas special or a Thanksgiving deal, you know
you're good to go, chef real quick.
Speaker 6: I know we have one inside the chat, but also
I can't believe. I don't think we've ever asked you this,
and if we have, it's been a while. Do you
have an ideal burger seasoning mix?
Speaker 9: You know, I'm just kind of a purist when it
comes to the red meat, the meats as a whole.
At some point, I used to be very exotic and
try different stuff. You know, I would put darnic and
onion and stuff in it. But nowadays I just like
to taste the flavor of the protein. Right. And yeah,
so I'm black pepper and salt and it's not eyed
eyed salt, it's just you know, kosher salt or sea salt, whichever.
I like. Good salt and black pepper with the burger.
I might go with the smaller mesh instead of that
eighteen you know, table table black pepper, table grind black
back black peppers. Kind of finer and it sticks a
little bit better. It's good for a burger, but I
like to taste the beef.
Speaker 2: Man Speaking of beef, Chris Landry says, Chef, what's the
difference between skirt steak and flap meat? Got flap meat
by mistake the other day and hated the taste and
texture of it.
Speaker 9: You know, I think it's gonna be kind of a
lower The flap is a little bit lower, but I
think it goes from flanks to skirt to flap, something
of that nature in different places, you know, like it
may be considered some skirt, skirt and flat by by
and large, are very similar as far as the thickness
and such. They're they're often sold, and you know, if
you don't have one, you have the other flanks a
little bit thicker as it comes up further up the chest.
Speaker 5: So the flaps on the skirt never knew.
Speaker 2: Chef Daniel Bastin wants to know should I do a
roast ham or seafood gumbo for Christmas?
Speaker 4: I mean.
Speaker 9: I'm not a hand guy, actually, I have a ham
on my refrigerator right now. And I'm not a guy.
Everybody loves gumbo, you know. I think he has people
who are polarized on ham, right Yeah, and and and
by and large, I guess that depends on where you're
gonna eat that that that meal. You know. Like, if
I were to go back home and cook gumbo from
to my to my Missouri relatives, They're gonna be like,
what the hell is gumbo? You know, so they probably
wouldn't prefer the ham. But if we're having Christmas in
the South, man, I'm making gumbo all day long.
Speaker 5: Yeah, hell yeah.
Speaker 2: Chef Michael Johnson, executive chef for L s u F.
I think chef next week will be Christmas, so we
will not talk to you then. I wish you a
very merry Christmas, Happy Holidays. Love to you and your family.
And again, my wife thinks you're a total babe.
Speaker 9: Just real quick, not to take too much time out.
Have you guys ever had a red bean gumbo? What
a red bean gumbo?
Speaker 2: Pray?
Speaker 5: Tell what is that?
Speaker 1: Well?
Speaker 9: I judged the cooking competition down in lux Uh this
past weekend and it was a gumbo cook off and
they had red bean gumbo there and it was one
of the best things ever. So you basically make gumbo
with rue and put the beans in and you cook
the beans so that the gumbo is really smooth, like
you know how it can kind of creamy the way
red beans are. I've never had a red bean gumbo before,
but man, my buddy uh turned me on to this.
Uh he works for he works for John Deere and
he swears by it, and he made one of my
Sonny something. He's like, Dad, that was the best one.
But I think I've ever had, which kind of kicked
me in the knee a little bit coming.
Speaker 5: Yeah, yeah, okay, you even treat me.
Speaker 2: I'm gonna have to try it sometime. Maybe not Christmas,
but I'm gonna try Yeah.
Speaker 9: Yeah, yeah, probably not Christmas, but it's something to look into.
Speaker 2: Chef Michael Johnson the legend every single week answering all
of your culinary querries.
Speaker 5: Merry Christmas, Chef, Marry Christmas. Guess take it easy, bro,
All right? When we get back, more to be and
ville Story of the Day.
Speaker 2: Off the Bench to the Tall Plum dot org nine
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Speaker 1: Org welcome back to the ninth ranked morning sports show
in America.
Speaker 11: Off the bench, Hey, what's going on?
Speaker 2: He'll welcome back here to OTV. If you're looking for
the perfect gift this holiday season, why don't hit him
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Maybe with that special lady in your life, get us.
Speaker 10: Some interior window treatments.
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Speaker 5: All right, Taylor, you've intrigued me.
Speaker 2: You told us during the break you cannot wait to
hear our raw reaction to this story. So let's get
to a little taite NFL Story of the Day day.
Speaker 1: It's time for tata's NFL Story of the Day day
daily dose of NFL news from Taylor Sharp.
Speaker 7: So I had to do some some digging last segment.
This story is so wild. I had to make sure
it was true. But the Athletics got it, Bleacher Reports
got it. New York Times has it. Everybody.
Speaker 2: This comes from Pavetic is New York Times now, But yes, continues, this.
Speaker 7: Comes from the athletics. Zach Rosenblat, Diana Rassini and Michael Silver.
Speaker 5: They have all like Ry Trustworthy.
Speaker 7: Who is the who do you think is the most
inept owner in the NFL?
Speaker 1: Uh?
Speaker 5: Oh h? David Tepper, Woody Johnson. Uh, it might just
might be Woody Johnson.
Speaker 7: So a reporter has come out this morning that last
off season the Jets and the Denver Broncos were very
close to a trade for Jerry Judy. The Jets front
office wanted it, Salo was on board and everything.
Speaker 5: The word is Woody.
Speaker 7: Johnson has stepped in and said he did not want
Jerry Judy because he felt that the wide receiver's Madden
rating wasn't quite high enough.
Speaker 5: No, it gets better, it gets better.
Speaker 7: The influence of the Madden ratings apparently comes from Johnson's
teenage sons that go by Brick and Jack.
Speaker 5: He says that no, look, this goes as far.
Speaker 7: A Jets executive wanted to remain anonymous, but he said, look,
we're discussing things in front office meetings, and you'll hear
Woody cite something that Brick or Jack read online that
weighs equally against whatever someone else's opinion is. At one
point in the off season, general manager Joe Douglas said,
I answered to a teenager. There were rumors that, Okay,
here you go. Another example came when Johnson pushedback on
signing free agent guard John Simpson last offseason due to
his lackluster awareness rating in the Madden Video Game Now.
The Jets ultimately signed Simpson anyway, and he had a.
Speaker 5: Hip slat season. Pro Football Focus ranked him as the
eighth best guard in the NFL.
Speaker 7: But a spokesperson for the Jets he said, look, you know,
Jack and Brick, they don't have this big of an
impact on organizational decisions. It could be used as a
reference point for Woody, but it's not entirely determined. Drew
what goes on on some staff actually, as far as
to like when they're having executive meetings, sometimes he has
brought Jack and Brick in those executive front office meetings
to sit down and give their opinion as well.
Speaker 5: So that's what we got going on in New York. Guys, Hey, Jack,
stick to banana pancakes. Okay, come on.
Speaker 6: Banana pancakes sound great right now? Jack Johnson, Yeah, I
know you meant. Jack Johnson was.
Speaker 5: When we were in that it was awesome. College. Here's
my deal.
Speaker 2: Uh god, if this doesn't have the most trust, fun,
kid like empowerment written all over it. This basically feels
like Kendle Roy getting to speak up in the meetings
and just using buzzwords. You know how annoyed I would
be if I was at an adult professional He spent
my entire life climbing to get into an NFL executive
boardroom like that, and Brick the fourteen year old get
gets to speak over me.
Speaker 5: Come on now, widdie, that's awful.
Speaker 2: It's really really exceedingly dumb.
Speaker 5: Madden rating.
Speaker 7: Also, for what it's worth, Jerry Judy one thy and
fifty two receiving yards this year. That's more than anyone
on the New York Jets roster.
Speaker 2: Yeah, Judy, I mean ever since to Sean, Yeah, like
ever since Jamis Judy's taken off right, Well, isn't started.
Speaker 5: Yeah, well he was though. No, Yeah, you had the
whole Jamis experience.
Speaker 7: Who's starting now, Thomson Robinson. You took over in the
loss of the Chiefs in the fourth quarter, and he's
going to.
Speaker 5: Start this Browns are cooked? There are they? The worst
franchise in the NFL. I mean again the Jets.
Speaker 6: Yeah, Jets like fourteen years ago made it to back
to back AFC Championship games. Yeah, at least like at least,
you know, you get to live in the you know,
you get you get to be close to the big city.
You get to be close to New York. It comes
with a lot, but also, you know, a lot of
bit you play for the Browns. You live in Cleveland,
the mistake by the late.
Speaker 5: You have the Rock and Roll Hall of Fame. Yeah,
after you go there one time, what do you do?
Speaker 2: Sure there's like a John Rockefeller Museum somewhere in there.
We've got a pretty cool arcade. Not as good as
me an event, all right, we'll get back, asked a Bencheer, no.
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Speaker 1: Back to sports talk, maybe off the bench, the.
Speaker 11: Holiday res.
Speaker 2: Oh, welcome back to OTV. Shout out to trash rangers.
Speaker 5: Damn, I know.
Speaker 8: I was like, let me turn this down for the
trash rangers.
Speaker 3: Okay, it's a little frisky. It's Sabrina Carpenter.
Speaker 5: Okay, I need this.
Speaker 3: Care she did, like a special Okay.
Speaker 5: Trash rangers. Oh look, man, they're local.
Speaker 2: If you live and living center, sent resident will pick up.
You get to make a choice of your waste removal.
You go to trash rangers. They give a damn. They're
ultra liable. They're there for you. They're part of the community.
They text you the night before it's your day to
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Speaker 5: We got you.
Speaker 2: Remember we here, baby, We hear for you. Trash rangers
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of minutes. Trash rangers dot Com.
Speaker 5: This such a familiar beat, like there's like another song
it what song is?
Speaker 2: Is this another Sabarena Carpenter song that she just changed
the lyrics.
Speaker 3: To No like she did like a Christmas special.
Speaker 5: Yeah? Is that a song?
Speaker 3: And I don't hear? I don't know. Maybe now.
Speaker 2: As the bitch right back, Colkers, I visit or tilt
your blue moon light sky sits you sweet? Is this
Alim's first Christmas?
Speaker 5: And bangs? Bangs look great? By the way, Uh?
Speaker 3: Maybe is it? I've had bangs in my life before.
Speaker 5: Sounds like that. We call that friends across the polite,
asked the bench.
Speaker 2: Daniel wants to know, would Taylor meet me under the missiletoe?
Speaker 5: Yeah? Sure, it went out.
Speaker 2: Yeah, has asked the bench. Do you use saying a
psychological warfare on your kids to give them behaved?
Speaker 5: This time of year? Might have passed the point.
Speaker 2: I won't say it's never been invoked, way past the point.
Definitely been invoked at time, asking bench, it is your
last Christmas before you die? What are you asking for
for Christmas?
Speaker 5: Dinner? Piccadilly order really for sure?
Speaker 2: Great turkey, great gumbo, and I'll be I'll be a
happy man. Some deviled eggs, basically just thanksgiving.
Speaker 6: God tea Bob with some deviled eggs. That sounds like
a bad combination.
Speaker 5: No, it's a good combination.
Speaker 2: Thing. As one of the top three worst corporate buzzwords.
Speaker 5: Alignment, disruption, Yeah, you know what's on that?
Speaker 2: I hate, but I've fallen prey to lately calling things
a heavy.
Speaker 5: Lift, you know, not too heavy of a lift to
get it done, but maximize. It's just too heavy of
a lift. Big buzzword.
Speaker 6: I hate when they do the enlignment, they and they
do the whole like two hands alignment.
Speaker 2: Yeah, do you hate Brian Kelly?
Speaker 5: Didn't see him do that.
Speaker 2: We're all about We're all about alignment, and everybody says about alignment.
Speaker 5: He was at the forefront of it. Disruption. I mean,
I get any alignment portion of it.
Speaker 2: But we gotta do cool stuff too, much like Kendall says,
we do cool stuff.
Speaker 5: We gotta disrupt the innergry.
Speaker 2: You gotta be the forefront weed, create brand synergy and
be where the people are well increasing profit for our shareholders.
Speaker 3: That was good.
Speaker 2: Let's table this, Let's circle back. Let's table Yeah, circling
back because nobody ever wants to.
Speaker 11: Make a decision.
Speaker 5: Let's just circle back to it.
Speaker 2: You know, has a benche How many waffle House All
Star specials can you eat?
Speaker 6: Once?
Speaker 5: I love waffle House.
Speaker 6: There's being there's one that's being built right across from
the rouses where you do remotes. Can't wait, Yeah, Bart
Scott style can't wait, because that's the best thing he's
ever done.
Speaker 2: Bacon Texas teesteak plate, double plate, some other covered with
a vanilla coke and a wolf on the side. That
used to be like nothing for me. Last time I
did that order, I about died to be fair. So
maybe nowadays I'll stick to one all star special.
Speaker 3: I don't even think I've finished one.
Speaker 2: I don't think my mental health recovered for like two
days after last time I took down that Waho order.
All right, guys, we love you. We'll see you tomorrow
for some Friday OTV rims all suspension holiday celebrations.
Speaker 5: It's gonna be fun.
Speaker 1: Off good bench.
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