September 24, 2025 • 21 mins
Back this week with another classic release: Eric and the iconic Burger Scholar George Motz hang out and talk about bombing moments in and outside of the kitchen. George shares his story of a bombing moment that took place in his early band days. Let's just say mixing whiskey and beer may lead to a drum set being destroyed. He also recounts a tale of an electrical fire at the Food Film Festival right before the mayor came. More importantly, Eric asks the important question: what's the secret to having the best burger? They discuss witnessing bands getting into fights on stage, and Eric shares the story about playing "Truth or Dare" with Madonna.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Burger Me, Up, Burger Me down, Burger Me all around town, Flapjack.
Welcome back to Bombing with Eric Andre, the podcast where
I talked to friends, comedians, musicians, and others about their
worst bombing moments on stage or in public.
Speaker 2 (00:14):
I mean, we've all been there.
Speaker 1 (00:15):
I talked to the burger scholar George Motts about his
time bombing when he was in the New York music scene,
and of course.
Speaker 3 (00:22):
Juicy delicious beef burgers. Let's get into it Bombing with
Eric Andre.
Speaker 2 (00:36):
How did you become the King of the burger? George?
Speaker 4 (00:39):
It was an accident of complete fluke. What happened, I was?
Speaker 5 (00:42):
The short story was that I was looking for something
to do in the documentary film world. I worked in
television commercials, get a little bored, and I decided to
start making a hamburger documentary.
Speaker 2 (00:52):
A culinary school.
Speaker 6 (00:53):
Nope, Oh, I thought you were like, you went to
court On Blue University or whatever the.
Speaker 2 (00:58):
Fuck it's called.
Speaker 4 (00:58):
You don't have to do that for hamburgers.
Speaker 7 (00:59):
That's what.
Speaker 4 (01:01):
I made it up, the whole thing up myself twenty
two plus years ago.
Speaker 2 (01:05):
Wait, so were you looking for the best burger or
you were trying to.
Speaker 4 (01:08):
What was the I was just trying to find great
hamburger stories.
Speaker 2 (01:11):
Why were you trying to find great hamburger stories?
Speaker 5 (01:13):
Because I was was trying to make a documentary no
one had done before. No one was talking about the
hamburger twenty two years ago, and I don't care. Nobody
people were hamburger was like something fast food, crappy, ate
of McDonald's whatever, or it was something you made in
your backyard.
Speaker 4 (01:25):
No restaurants were really serving great ones back then.
Speaker 2 (01:27):
Oh, this like this era of like the gourmet burger
is non existent.
Speaker 4 (01:32):
Yeah, it didn't exist. And I wasn't trying to do anything.
Speaker 5 (01:34):
I was just trying to tell stories about people who
had hamburger restaurants, very simple, like slice of life stuff.
The stories about the hamburger as equally as it was
about the people who were making them, fun American stories,
and ended up a sort of snowball to did this weird?
Speaker 2 (01:47):
You know?
Speaker 4 (01:47):
Twenty two years later, here I am talking to you.
Speaker 2 (01:50):
Wait, wait, and then you started making hamburgers yourself or
dissecting them or Yeah.
Speaker 5 (01:55):
I got to the point where I had told a
ton of stories and my agent said, you should probably
write a cookbook. You know a lot about burgers now,
and I said, well, I don't we know how to
make hamburgers, so, but you know a lot about them.
So I said, okay, I know the histories. I could
figure this out. And I started making hamburgers and that
was it. I went on the news show whatever it was,
almost ten years ago to talk about Hamberger's and they say,
what hamberger can you make in four minutes and talk
(02:16):
about it at the same time in front of a
crowd of two undred people, and I said, the Oklahoma
Friday ninburger?
Speaker 4 (02:20):
Yeah, And that was it.
Speaker 2 (02:21):
The brilliance is simplicity.
Speaker 7 (02:23):
Yeah.
Speaker 2 (02:23):
I think Connor O'Brien always would say if you overthink,
you start to stink and like it. As soon as
you get.
Speaker 6 (02:31):
Too heady or intellectual, you lose the crowd. Art and
creativity is primal. It's not intellectual. It's not for a
fucking stuffy professor to break down. It has to speak
to people's hearts and their organs. It doesn't that would
have to speak to their intellect. It has to speak
to all their whole body.
Speaker 2 (02:47):
So I think, like, that's the brilliance of what you do.
Speaker 4 (02:50):
I love I'm craving a fucking Hamburger and Hamburgers are fantastic.
Speaker 5 (02:53):
Yeah, we did a Hamburger shot yesterday. The first second
to think of what we're done with the shoot is
I want another Hamburger.
Speaker 6 (02:58):
Okay, what's the worst bomb you've ever experienced? The worst
failure in your career or not even in career. It
can be in a personal life kind of good question,
fall on your face moment or literally.
Speaker 4 (03:11):
Follow my face.
Speaker 5 (03:12):
When I was in a band in the nineties, I
had the greatest time. I always said to myself, if
I could just be in a rock star, I'd be happy.
You know, it would have killed me eventually. But the
way back then, I drank way to my I got really,
really hammered before I went on stage. Every single night.
It was like that was the thing, whiskey, whiskey and
beer together and and some other weed.
Speaker 4 (03:33):
So it was a problem.
Speaker 5 (03:34):
But I would get on stage and completely I was
in my own zone. I must have sounded to my mind,
I was. I sounded great, and I was the guy
in the band who was.
Speaker 4 (03:43):
A little flashy, and I would do these jumps.
Speaker 5 (03:45):
So I was a big fan of Pete Townsend and
the Who, and I would try to get air, and
I would.
Speaker 4 (03:49):
I was successful timey air all the time.
Speaker 5 (03:51):
And one time I literally went straight up in the
air and came back on the drum kit and crushed
the drum kit. And all I remember was being in
the air and then looking up at the drummer.
Speaker 4 (04:01):
Saying to me. Looked at me, and he says, what
the fuck? And I heard someone of the microphones.
Speaker 5 (04:06):
Saying, we're going to take a short break and rebuild
the drum kit and get back here.
Speaker 2 (04:12):
Did you break your back?
Speaker 5 (04:13):
I was so fucked up, I was so hammer. I
don't know what. I just I think we took a break.
We may have gone back. I think we come back
on stage like an hour later.
Speaker 2 (04:22):
Were you drinking straight whiskey or like I was just
I was just stupid drunk. You may I think there
was a girl out of the bottle kind of thing.
You know.
Speaker 4 (04:29):
We were in a bar, so we I don't know
we were.
Speaker 5 (04:31):
I was just at that moment I promised the band
and they were pretty pissed at me.
Speaker 4 (04:36):
I had a big crowd everything. I would never drink
at work or on stage again. So that's the good.
Speaker 2 (04:42):
That's the good thing.
Speaker 4 (04:43):
I get drunk after work. I don't get that. After that,
I was I.
Speaker 2 (04:46):
Kild do it. I know a pair is nice with
whiskey and beer cocaine. It was really well, you're talking
about burger condiments. That's a condiment.
Speaker 4 (04:58):
Get good air there.
Speaker 7 (05:01):
That's amazing.
Speaker 6 (05:01):
What about just any documentary making failures or any frustration.
I can't imagine making docks because somebody told me somebody
ran a doc film festival. I was talking to a
coffee shop.
Speaker 2 (05:13):
They said the average doc takes seven years to make.
Speaker 5 (05:17):
Or something those like the pro the other pro. I
spent a lot of time. I have a lot of
money to do that. I'd ever did that kind of stuff,
and we spent I spent two years working on that,
my first Hamburger documentary. But that was just because I
was I at a real job and I was doing
the whole thing on my own. But I ran this
thing for years and we still actually have it, but
the pandemic kind of killed. It's something called the Food
Film Festival. And you know, I do know if you
know about the food. So what we do is we
(05:37):
it's a it's a regular festival that takes submissions but
only food films, and then we select films based on
what themes we see, and then we have nights that
where you show a bunch of films about a certain
type of food and you serve the food to the
audience while they're sitting there, but little pieces of it,
little tease like it was that happens, well, it usually
happens every October where we canceled the last couple of
(05:58):
years because of the pandemic.
Speaker 4 (05:59):
We have have the guts to bring it back. But
it's a fantastic idea, but.
Speaker 5 (06:02):
We we did it for years, and we at our peak,
we were getting we were actually getting a proclamation from
the mayor and we were the Trabeck of cinemas before
they tore it down unfortunately.
Speaker 4 (06:11):
And there's a kitchen there.
Speaker 5 (06:12):
We were ready to go in the kitchen, ready to go,
and the N cell system went off, which you know,
the the the fire suppression system sends all this dust,
white dust on all of our food and the Mayor's
the mayor is about to walk in. Now it's a
three alarm fire FDN wise in the house and we're
trying to figure out how to both. It was just
it was like it was electrical.
Speaker 4 (06:32):
Fire, actual fire.
Speaker 5 (06:35):
Smoke was only smoke, tons of smoke in the building.
We're trying to figure out to get rid of the smoke,
how to get rid of the FDN y before the
mayor shows up to give us a proclamation.
Speaker 2 (06:43):
Fuck that suck.
Speaker 4 (06:44):
That was wild. That was we almost we almost lost
everything at that moment.
Speaker 2 (06:47):
How did the did you recover food? We did? We
actually we tossed all the dusty food. We did.
Speaker 4 (06:53):
We had what was left over.
Speaker 5 (06:55):
We ended up we had friends in the neighborhood who
took all of our food and cooked it and sent.
Speaker 4 (06:59):
It back to the festival. For us, it's like we.
Speaker 5 (07:02):
Have one person, but we have a crazy producer who
the only guy who could have pulled that off.
Speaker 4 (07:05):
So he's insane.
Speaker 2 (07:07):
Yeah, that's a movie. I mean, that's like, yeah, like
a Marx Brothers through Stuges plot or something. It's like,
I love Lucy, she's on the conveyor. Oh yeah, Like
you had to go to outsource the food to like
friends in the neighborhood that were like cooking furious we did.
Speaker 5 (07:24):
We had we had a food truck. Two food trucks
pull up on the curb and start picking for us.
Speaker 4 (07:27):
I had other friends at a Hamburger restaurant down the
streets supplied us with you know, a thousand Hamburgers.
Speaker 2 (07:32):
That's it's like a Benny Hills.
Speaker 4 (07:37):
The customers they never knew, they had no.
Speaker 2 (07:40):
Idea, they had no idea.
Speaker 4 (07:43):
It's like it all happened a half an hour before doors.
Speaker 5 (07:46):
I literally I was so relieved. We got completely hammered after.
And I remember I have a picture of somewhere there's
a trend with you the relationship to work and booze.
Speaker 4 (07:55):
What I've done.
Speaker 5 (07:56):
But I remember I took the proclamation, which is if
you know what a proclamation looks like, it's like, you know.
Speaker 2 (08:00):
It's like it's like a dead scroll or something.
Speaker 5 (08:02):
It's it's like a frame piece of art. And I
had it my lanyard. I hung it off my lanyard
like flavor flames.
Speaker 4 (08:09):
And walked around with.
Speaker 7 (08:14):
With Arecdre, with are Godre.
Speaker 6 (08:25):
What is the guide to the layman? What is like
the key to a successful hamburger?
Speaker 2 (08:31):
What do you avoid?
Speaker 6 (08:32):
Is there like a list like don't do this, this
and this, and then is there like a try to
do this, this and this?
Speaker 5 (08:37):
Yeah, well the big one everyone hastes to hear, which
is just to get ketchup off your burger for starters,
unless you're unless you're combining it with like a sauce
like a mayo or mustard or something. Ketchup directly on
a burger patty is the one of the worst things
you could do to your burger. Why is because it's
too sweet and it just masks the beautiful flavor of grease,
beef grease, which is very important, I think. And one
(08:57):
other thing that is, just keep it simple. And people
will screw up all the time and do not keep
it simple. They put too much crap on there. They
put they go nuts. They're all going to truffle this
and whatever.
Speaker 4 (09:06):
You don't need that.
Speaker 2 (09:06):
Yeah, so is our pickles and onions.
Speaker 5 (09:08):
Okay, So onions are the first condiment ever, that's the
original condent before there was obviously ketchup or anything else,
Before there was even cheese there. I mean, onions pre
date cheese by almost fifty years, believe burger Okay, onions
for sure, Pickles for sure. Mustard is a great condiment
on a burger.
Speaker 2 (09:25):
Can I mix mail and ketchup? That's okay, totally okay.
Speaker 4 (09:29):
I like barbecue sauce on a burger it's not ketchup.
Speaker 2 (09:32):
What is the history of a Hamburger? Does it have
anything to do with Hamburg?
Speaker 4 (09:36):
Yes, it does.
Speaker 2 (09:37):
Is it from Hamburg, Germany?
Speaker 5 (09:39):
So Hamberg, Germany? Yes, the port town, the port town
of Hamberg, Germany where it started, didn't Well, there's an
idea of a Hamburg It's called a Hamburg plate or
steak in the style of Hamburg. Was served on a
plate and eating with the knife and a fourth. That
came from Hamburg. But it came to the US. Of
course the Americans made it portable. Okay, that's how it became.
How old is it it goes back We don't know exactly,
(10:00):
but we have an idea that goes back to somewhere.
Speaker 4 (10:02):
In the eighteen eighties, eighteen eighties, eighteen eighties.
Speaker 5 (10:05):
They're the first, really the earliest written piece of information
we have about the Hamburger is eighteen ninety four.
Speaker 2 (10:10):
Is Hamburger named by Americans to be like, hey, these
these Germans are bringing these things from Hamburg? Or was
it named in Hamburg as Hamburgers.
Speaker 5 (10:20):
No, it was actually named in the US as steak
in the style of Hamburg, and it was actually named
in New York.
Speaker 4 (10:26):
So if you're from hamburg Germany. You're a hamburger.
Speaker 2 (10:28):
Okay, okay, all right, it's one of the one of
the really hungry right now on the it's one of
the earliest ethnic foods in the US. Actually think in hamburger,
and then do you cook it in I don't know
how to make a hamburger at your level? Is it
like cooked in tallow? Wait? Wait? Wait wait, animal fat?
Speaker 5 (10:46):
My level is not that not that high. I think
I think you're being high. Anybody could do this.
Speaker 4 (10:52):
Anybody could do it.
Speaker 6 (10:53):
Did you do it in tallow or does it just
cook in its own fat?
Speaker 4 (10:56):
Or what its own fatz?
Speaker 2 (10:58):
So you gotta but you put butter on it?
Speaker 4 (11:00):
But butter burns too fast?
Speaker 2 (11:01):
Well, no, butter.
Speaker 5 (11:02):
Yeah, the best thing to do is to take some
leftover tallow which you have, or just a hamburger. If
you have a nice season pan, you put a burger
in there, you're gonna and it has enough fat in it.
Speaker 4 (11:10):
You're going to create the perfect cooking environment for a hamburger. Okay,
every single time?
Speaker 2 (11:14):
And where do you get your I don't know what's
your secret?
Speaker 6 (11:17):
So don't you don't have to answer anything. You don't
want to but what do you get your meat?
Speaker 2 (11:21):
This is just for my own personal journey. I'm following
you home, following you the whole foods or whatever. Do
you have like a secret meat source?
Speaker 5 (11:35):
So I do use a supplier in New Jersey called
Schweiden Sons, And I only throw the name out there
because they supply all the five guys in the country
and they only do one thing, which is ground beef,
and that's it.
Speaker 4 (11:45):
That's why I use the fantast.
Speaker 5 (11:47):
Also, they're one of the only companies that actually sell
retail seventy five twenty five ground beef, which it sounds
oh yeah, whatever, what the hell does that mean or
why is that important? It's because it's a higher fact
content than any other beef out there.
Speaker 4 (11:58):
And fat is flavor.
Speaker 2 (12:00):
It's all about the fat. Yeah, put salt on the burger?
Is a fat?
Speaker 5 (12:04):
Salt salt cooking cooking elements, Yeah, but not as a flavor.
Speaker 2 (12:08):
Is so simplistic the beauty of them is there? Simplicity?
Speaker 4 (12:12):
Yeah?
Speaker 2 (12:13):
Okay, Now that I'm fucking starving, where where should I
order burger from? Right now?
Speaker 4 (12:18):
What are your were besides yourself burger gps? Right here?
What is your little bit of a dead zone.
Speaker 2 (12:25):
What is your What are your favorite New York burger spots?
Speaker 4 (12:27):
I like this again, the simple ones like J. G. Mellon.
I'm a big fan J mel love JJ Mellon. This
is a simple burger.
Speaker 5 (12:32):
You know, I actually like I love controversy, but I
like I like quarterbystro but quarterby Street you have to
go at like two o'clock in the morning when they're
really cracking out burgers and making great burger bistro.
Speaker 2 (12:41):
Okay, J G Mail and Cornerbo. What about Minetta?
Speaker 4 (12:44):
That is great?
Speaker 5 (12:45):
I love Minetta. It's a little expensive. It's the only
problem I have with that, though. It is a great
if you can afford it. Hey, it's a great tasting burger.
Speaker 2 (12:50):
Okay, Yeah, Okay, I'm fucking starving.
Speaker 4 (12:55):
Yeah, I'm glad I had peanut butter toast.
Speaker 2 (12:57):
What is your drink of choice. I'm a bit of
a cocktail me too.
Speaker 5 (13:01):
I love cocktails. I like Jamison. Actually was my whiskey
of choice, but I also like I love rye. I
don't drink berb, but I drink.
Speaker 2 (13:07):
Ry You're whiskey, guy. I'm a guy.
Speaker 4 (13:09):
I'm a big ru I love rum.
Speaker 2 (13:12):
That's good.
Speaker 4 (13:13):
I like dark and storm. I have to ad minute
they taste better when you're on the islands, though, unfortunately.
But I also love beer. I'm a beer guy. I
love beer so much.
Speaker 2 (13:20):
I don't drink beer typically unless I'm in the Islands
or Thailand. There's something about sweaty yes and swampy and
on vacation and near a body of water that beer
is like delicious to me. When I drink in my
normal life, beer fills me.
Speaker 4 (13:39):
Up too fast.
Speaker 2 (13:40):
Rum and rum cocktails. I'm part pirate. I fucking love.
Speaker 4 (13:46):
Yeah, I love I love cocktail. I love making cocktails.
Speaker 5 (13:49):
I kind of picked up the cocktail thing about four
or five years ago, and I can't stop.
Speaker 7 (13:52):
Now.
Speaker 4 (13:52):
You do fat washing with that, I've not gotten that far.
Speaker 2 (13:56):
Okay, I'm gonna take you to a fucking there's a
bar that does all all fat washing clarified punches. So
they'll put like tallow or olive.
Speaker 6 (14:05):
Oil or bacon fat oil or brown butter or bacon fat,
and you.
Speaker 2 (14:12):
Put it in the freezer with the booze overnight.
Speaker 6 (14:14):
It's about like four to one, So it's like whatever,
four ounces of booze one ounce of animal fat put
in the freezer over night agitated, put in the freezer
over night, get all the fat out of it. And
what it does, it takes all of the bitter agents
out of the alcohol and it infuses flavors. So like
you do bacon fat whiskey, you remove the fat the
next day. The fat. All that the tannins in the
(14:37):
booze and everything that makes booze bitter attaches to the fat.
You discard the fat and then you have this like
delicious velvety crystal clear. You put it in coffee filters
over and over, strain it over and over and over
and over again, and you have this delicious, velvety clear
flavor infused spirit and it's the best ones.
Speaker 2 (14:55):
You have to really drink it. I want to talk
about it.
Speaker 4 (14:58):
People like the little work.
Speaker 6 (15:00):
Yeah, I know it sound like like Neil de grass
Tyson explaining a cocktail. But when you drink it, you're
gonna be like, fuck, this is the best. Talk to
Benny about it. Benny will convert converted him and he
will or will just drink some of it.
Speaker 2 (15:13):
I'm off the so I'm doing an ayahuasca retreat. I
can't drink right now.
Speaker 4 (15:16):
Oh okay, give you I'm doing a fucking I'm doing
a livered detox. Sorry to hear that, I mean good
to hear that.
Speaker 2 (15:22):
I wish alcohol was good for you. I wish it
was filled with vitamins and not listen because it's really fun.
Speaker 4 (15:28):
It is a lot of fun.
Speaker 2 (15:30):
It makes the demons go away a little bit. They
always come back to hot mes.
Speaker 7 (15:40):
With aer condre, with aerdre.
Speaker 3 (15:52):
Anything you can think of, like the worst show you've
ever seen, just any anybody tank.
Speaker 4 (15:56):
This is a hard one to answer, that answer.
Speaker 2 (15:58):
Yeah, I don't always have an answer because most shows
are fine. Most shows are.
Speaker 5 (16:01):
Fine, but I don't throw them under the buck. I've
seen a lot of bad shows. Yeah, I'm a I'm
a huge man of live music.
Speaker 6 (16:06):
You can, you can, you can, you can protect the innocent.
You can make a fake name, but it would be
more intriguing if you said the real name.
Speaker 4 (16:11):
But I will think, let me think, like historic.
Speaker 2 (16:14):
I've seen a lot of comedians bomb. I've seen comedians
like get bottled on stage.
Speaker 4 (16:18):
So that's so tough. That's a tough job. Many I
would not I would want to do that.
Speaker 2 (16:22):
That's not a good idea.
Speaker 5 (16:23):
No, it's like acting. And then there's then there's comedian.
It's like there's a whole different world out there.
Speaker 6 (16:28):
You are on stage with just a microphone, yea convincing
strangers to stop talking to each other, quiet down, pay
attention to you.
Speaker 2 (16:39):
And laugh out loud. Yeah, and you're a complete stranger.
Speaker 6 (16:43):
So you have to convince them instantly that you are
likable and they want to be on your side, and
that you're funny.
Speaker 2 (16:50):
It's very tough. It's a pain in the ass and
I wouldn't wish it off my worst enemy.
Speaker 4 (16:55):
And you're still doing it.
Speaker 7 (16:56):
I'm still doing.
Speaker 2 (16:59):
I mean, I wish I was an oligarch or something
so I could just retire and live on a tomato
farm in Italy.
Speaker 5 (17:05):
But but did still go back to it? All these guys
go back to it, right, It looks like sickness. It's
a sickness, right, you still go back. I mean like
even Seinfeld went back to it, didn't he.
Speaker 2 (17:12):
We did not get enough hugs from our dad. My
dad didn't play catch with us, and now we have
to burden the world with their bullshel.
Speaker 4 (17:21):
There you have it.
Speaker 2 (17:22):
Their observations gives a shit.
Speaker 4 (17:25):
I can't think of a band. I'm sorry. I cannotink.
I'm trying to. I love music so much. I'm the
ones I have seen.
Speaker 5 (17:30):
It's not even worth bringing up that I are not good.
I saw Pixies and uh Weezer together. It was a
great show. Weezer did a great show. Pixies also did
a great show. But you could tell that Frank Black
was pissed off.
Speaker 2 (17:41):
Oh no, it was something wrong because.
Speaker 4 (17:43):
He was pissy. He was the opening act, I guess,
and we're all.
Speaker 2 (17:45):
In the well. I mean, he should have figured that
out ahead of the door.
Speaker 4 (17:50):
I said. I was like, what's happened?
Speaker 5 (17:51):
It was great to see him, but it was like,
I feel bad. It was like, not really a great
show unfortunately.
Speaker 2 (17:55):
Like how was he being was being curmudgeted in.
Speaker 5 (17:57):
Between people in the audience, you know, it was like
literally which is normal for him, just not you know,
you can tell he was not.
Speaker 7 (18:04):
A good move.
Speaker 4 (18:05):
It rubs off on the audience. It's a little Toughezer
came out and everyone ross the stage.
Speaker 5 (18:10):
I'm sure he saw that, you know, and probably didn't help. Well,
come on, like you know, we're in interpole. That was
actually I saw them dulco bombing the show.
Speaker 2 (18:21):
I forgot about them. Yeah, what happened?
Speaker 5 (18:24):
I just they just they seemed like they were not
playing together. They were another one stage fighting with each other.
Oh yeah, so not with us, just with them.
Speaker 6 (18:32):
They lived Smashing Pumpkins, used to fight on stands, screaming matches.
Speaker 5 (18:38):
I'm partially deaf because of because of a Smashing Pumpkins
show at the Garden, for sure.
Speaker 4 (18:42):
Oh fuck, it took a few years off your ear.
They're ringing right now.
Speaker 2 (18:46):
It sucks. That's the rough.
Speaker 6 (18:49):
Beastie Boys took the Bad Brains on tour with them,
and Bad Brains General Bad Brains took his mic stand
and as somebody in the face. Yeah, the boys were like,
you're off the major liability.
Speaker 7 (19:02):
We can't.
Speaker 2 (19:03):
You can't do that. You can't assault the audience. How
about a lot of trouble.
Speaker 4 (19:08):
How of the fact that Beastie Boys opened for Madonna?
Speaker 2 (19:10):
You know that, Yeah, back in the day. I just
read the bas Boys books.
Speaker 4 (19:14):
That's amazing.
Speaker 2 (19:14):
What a concert to catch, What a moment in time.
The ben diagram of Beastie Boys and Madonna fans. I
met Madonna recently, Wow, And I played Truth or Dare
with her and some other folks.
Speaker 4 (19:28):
Yeah, and uh, I saw that I did see.
Speaker 2 (19:31):
This, Okay, I did, yes, and it was very intimidated,
but it was very It was very I mean, she's
a you know, a legend, and she goes, what's your name?
And I went, my name is Eric Andre. She goes,
do you know my name? And I want Madonna Hconi
And like everybody's like, oh, you said her last name.
Speaker 7 (19:49):
Everyone's like.
Speaker 2 (19:51):
She kind of liked that I knew her last name.
Speaker 4 (19:53):
She was like, oh shit, doesn't somebody dare her to
go on tour? And she did?
Speaker 7 (19:56):
Yeah.
Speaker 6 (19:57):
I was I was like duped into a PR Basically,
I was like eating dinner next door.
Speaker 2 (20:02):
This guys like, you want to go play truth or
dear Madonna? And we were all like fuck yeah.
Speaker 6 (20:07):
And then a few comedians that was with they were like,
why are there cameras everywhere knows Madonna? And then I
saw a few comedians slink away and I was like.
Speaker 4 (20:14):
Oh but whatever, it's been good stuff.
Speaker 2 (20:17):
You gotta play truth, you gotta look back on your life,
be on your deathbed and go. I played truth there
with Madonna exactly. Whether it's a PR stunter, but the
cameras ship every day life's a PR stunt there's one
pr stunt after the next. I don't know what that means.
But George, what you got coming up for us? Moment?
Speaker 4 (20:32):
I'm opening a restaurants.
Speaker 2 (20:33):
Okay, what's it called.
Speaker 4 (20:34):
It's called Hamburger America.
Speaker 2 (20:35):
Where's it gonna be?
Speaker 4 (20:36):
So I live in NoHo, there you go, So to
know Hamburger America, which.
Speaker 5 (20:41):
Is also the name of my book. The original film
that I made. The documentary film is also called Hamburger America.
This is called The Great American Burger Book? Can I
eat your Hamburgers?
Speaker 4 (20:48):
Absolutely definitely there for sure You'll.
Speaker 2 (20:51):
Never get rid of me a parasite.
Speaker 4 (20:55):
George, thanks so much, Thank you, appreciate you for having me.
Speaker 7 (21:00):
With aeric Core.
Speaker 2 (21:01):
All right, listen up, we got some disposal for you.
Got a burning story that you're itching to tell about
when you bombed or absolutely failed in life. Now's your
chance to tell me all about it.
Speaker 7 (21:11):
Babe.
Speaker 2 (21:12):
I want to hear your worst, most cringe worthy what
the fuck was I thinking? What just happened?
Speaker 7 (21:18):
Moment?
Speaker 2 (21:19):
So pick up your phone and dial seven to one
six bombing. That's seven one six two six six twenty
four sixty four and leave me a voicemail and we
might just play it on a future episode. Bombing with
Eric Andre is brought to you by Will Ferrell's Big
Money Players Network and iHeart Podcast. Our executive producer is
Olivia Aguilar. Our producer is Bei Wang. Our research assistant
(21:39):
is David Carliner. Our editor in sound designers Andy Harris,
and our art is by Dylan Vanderberg. Co Rate us
five stars and drop a review on your podcast app
a choice
Burger Me, Up, Burger Me down, Burger Me all around town, Flapjack.
Welcome back to Bombing with Eric Andre, the podcast where
I talked to friends, comedians, musicians, and others about their
worst bombing moments on stage or in public.
Speaker 2 (00:14):
I mean, we've all been there.
Speaker 1 (00:15):
I talked to the burger scholar George Motts about his
time bombing when he was in the New York music scene,
and of course.
Speaker 3 (00:22):
Juicy delicious beef burgers. Let's get into it Bombing with
Eric Andre.
Speaker 2 (00:36):
How did you become the King of the burger? George?
Speaker 4 (00:39):
It was an accident of complete fluke. What happened, I was?
Speaker 5 (00:42):
The short story was that I was looking for something
to do in the documentary film world. I worked in
television commercials, get a little bored, and I decided to
start making a hamburger documentary.
Speaker 2 (00:52):
A culinary school.
Speaker 6 (00:53):
Nope, Oh, I thought you were like, you went to
court On Blue University or whatever the.
Speaker 2 (00:58):
Fuck it's called.
Speaker 4 (00:58):
You don't have to do that for hamburgers.
Speaker 7 (00:59):
That's what.
Speaker 4 (01:01):
I made it up, the whole thing up myself twenty
two plus years ago.
Speaker 2 (01:05):
Wait, so were you looking for the best burger or
you were trying to.
Speaker 4 (01:08):
What was the I was just trying to find great
hamburger stories.
Speaker 2 (01:11):
Why were you trying to find great hamburger stories?
Speaker 5 (01:13):
Because I was was trying to make a documentary no
one had done before. No one was talking about the
hamburger twenty two years ago, and I don't care. Nobody
people were hamburger was like something fast food, crappy, ate
of McDonald's whatever, or it was something you made in
your backyard.
Speaker 4 (01:25):
No restaurants were really serving great ones back then.
Speaker 2 (01:27):
Oh, this like this era of like the gourmet burger
is non existent.
Speaker 4 (01:32):
Yeah, it didn't exist. And I wasn't trying to do anything.
Speaker 5 (01:34):
I was just trying to tell stories about people who
had hamburger restaurants, very simple, like slice of life stuff.
The stories about the hamburger as equally as it was
about the people who were making them, fun American stories,
and ended up a sort of snowball to did this weird?
Speaker 2 (01:47):
You know?
Speaker 4 (01:47):
Twenty two years later, here I am talking to you.
Speaker 2 (01:50):
Wait, wait, and then you started making hamburgers yourself or
dissecting them or Yeah.
Speaker 5 (01:55):
I got to the point where I had told a
ton of stories and my agent said, you should probably
write a cookbook. You know a lot about burgers now,
and I said, well, I don't we know how to
make hamburgers, so, but you know a lot about them.
So I said, okay, I know the histories. I could
figure this out. And I started making hamburgers and that
was it. I went on the news show whatever it was,
almost ten years ago to talk about Hamberger's and they say,
what hamberger can you make in four minutes and talk
(02:16):
about it at the same time in front of a
crowd of two undred people, and I said, the Oklahoma
Friday ninburger?
Speaker 4 (02:20):
Yeah, And that was it.
Speaker 2 (02:21):
The brilliance is simplicity.
Speaker 7 (02:23):
Yeah.
Speaker 2 (02:23):
I think Connor O'Brien always would say if you overthink,
you start to stink and like it. As soon as
you get.
Speaker 6 (02:31):
Too heady or intellectual, you lose the crowd. Art and
creativity is primal. It's not intellectual. It's not for a
fucking stuffy professor to break down. It has to speak
to people's hearts and their organs. It doesn't that would
have to speak to their intellect. It has to speak
to all their whole body.
Speaker 2 (02:47):
So I think, like, that's the brilliance of what you do.
Speaker 4 (02:50):
I love I'm craving a fucking Hamburger and Hamburgers are fantastic.
Speaker 5 (02:53):
Yeah, we did a Hamburger shot yesterday. The first second
to think of what we're done with the shoot is
I want another Hamburger.
Speaker 6 (02:58):
Okay, what's the worst bomb you've ever experienced? The worst
failure in your career or not even in career. It
can be in a personal life kind of good question,
fall on your face moment or literally.
Speaker 4 (03:11):
Follow my face.
Speaker 5 (03:12):
When I was in a band in the nineties, I
had the greatest time. I always said to myself, if
I could just be in a rock star, I'd be happy.
You know, it would have killed me eventually. But the
way back then, I drank way to my I got really,
really hammered before I went on stage. Every single night.
It was like that was the thing, whiskey, whiskey and
beer together and and some other weed.
Speaker 4 (03:33):
So it was a problem.
Speaker 5 (03:34):
But I would get on stage and completely I was
in my own zone. I must have sounded to my mind,
I was. I sounded great, and I was the guy
in the band who was.
Speaker 4 (03:43):
A little flashy, and I would do these jumps.
Speaker 5 (03:45):
So I was a big fan of Pete Townsend and
the Who, and I would try to get air, and
I would.
Speaker 4 (03:49):
I was successful timey air all the time.
Speaker 5 (03:51):
And one time I literally went straight up in the
air and came back on the drum kit and crushed
the drum kit. And all I remember was being in
the air and then looking up at the drummer.
Speaker 4 (04:01):
Saying to me. Looked at me, and he says, what
the fuck? And I heard someone of the microphones.
Speaker 5 (04:06):
Saying, we're going to take a short break and rebuild
the drum kit and get back here.
Speaker 2 (04:12):
Did you break your back?
Speaker 5 (04:13):
I was so fucked up, I was so hammer. I
don't know what. I just I think we took a break.
We may have gone back. I think we come back
on stage like an hour later.
Speaker 2 (04:22):
Were you drinking straight whiskey or like I was just
I was just stupid drunk. You may I think there
was a girl out of the bottle kind of thing.
You know.
Speaker 4 (04:29):
We were in a bar, so we I don't know
we were.
Speaker 5 (04:31):
I was just at that moment I promised the band
and they were pretty pissed at me.
Speaker 4 (04:36):
I had a big crowd everything. I would never drink
at work or on stage again. So that's the good.
Speaker 2 (04:42):
That's the good thing.
Speaker 4 (04:43):
I get drunk after work. I don't get that. After that,
I was I.
Speaker 2 (04:46):
Kild do it. I know a pair is nice with
whiskey and beer cocaine. It was really well, you're talking
about burger condiments. That's a condiment.
Speaker 4 (04:58):
Get good air there.
Speaker 7 (05:01):
That's amazing.
Speaker 6 (05:01):
What about just any documentary making failures or any frustration.
I can't imagine making docks because somebody told me somebody
ran a doc film festival. I was talking to a
coffee shop.
Speaker 2 (05:13):
They said the average doc takes seven years to make.
Speaker 5 (05:17):
Or something those like the pro the other pro. I
spent a lot of time. I have a lot of
money to do that. I'd ever did that kind of stuff,
and we spent I spent two years working on that,
my first Hamburger documentary. But that was just because I
was I at a real job and I was doing
the whole thing on my own. But I ran this
thing for years and we still actually have it, but
the pandemic kind of killed. It's something called the Food
Film Festival. And you know, I do know if you
know about the food. So what we do is we
(05:37):
it's a it's a regular festival that takes submissions but
only food films, and then we select films based on
what themes we see, and then we have nights that
where you show a bunch of films about a certain
type of food and you serve the food to the
audience while they're sitting there, but little pieces of it,
little tease like it was that happens, well, it usually
happens every October where we canceled the last couple of
(05:58):
years because of the pandemic.
Speaker 4 (05:59):
We have have the guts to bring it back. But
it's a fantastic idea, but.
Speaker 5 (06:02):
We we did it for years, and we at our peak,
we were getting we were actually getting a proclamation from
the mayor and we were the Trabeck of cinemas before
they tore it down unfortunately.
Speaker 4 (06:11):
And there's a kitchen there.
Speaker 5 (06:12):
We were ready to go in the kitchen, ready to go,
and the N cell system went off, which you know,
the the the fire suppression system sends all this dust,
white dust on all of our food and the Mayor's
the mayor is about to walk in. Now it's a
three alarm fire FDN wise in the house and we're
trying to figure out how to both. It was just
it was like it was electrical.
Speaker 4 (06:32):
Fire, actual fire.
Speaker 5 (06:35):
Smoke was only smoke, tons of smoke in the building.
We're trying to figure out to get rid of the smoke,
how to get rid of the FDN y before the
mayor shows up to give us a proclamation.
Speaker 2 (06:43):
Fuck that suck.
Speaker 4 (06:44):
That was wild. That was we almost we almost lost
everything at that moment.
Speaker 2 (06:47):
How did the did you recover food? We did? We
actually we tossed all the dusty food. We did.
Speaker 4 (06:53):
We had what was left over.
Speaker 5 (06:55):
We ended up we had friends in the neighborhood who
took all of our food and cooked it and sent.
Speaker 4 (06:59):
It back to the festival. For us, it's like we.
Speaker 5 (07:02):
Have one person, but we have a crazy producer who
the only guy who could have pulled that off.
Speaker 4 (07:05):
So he's insane.
Speaker 2 (07:07):
Yeah, that's a movie. I mean, that's like, yeah, like
a Marx Brothers through Stuges plot or something. It's like,
I love Lucy, she's on the conveyor. Oh yeah, Like
you had to go to outsource the food to like
friends in the neighborhood that were like cooking furious we did.
Speaker 5 (07:24):
We had we had a food truck. Two food trucks
pull up on the curb and start picking for us.
Speaker 4 (07:27):
I had other friends at a Hamburger restaurant down the
streets supplied us with you know, a thousand Hamburgers.
Speaker 2 (07:32):
That's it's like a Benny Hills.
Speaker 4 (07:37):
The customers they never knew, they had no.
Speaker 2 (07:40):
Idea, they had no idea.
Speaker 4 (07:43):
It's like it all happened a half an hour before doors.
Speaker 5 (07:46):
I literally I was so relieved. We got completely hammered after.
And I remember I have a picture of somewhere there's
a trend with you the relationship to work and booze.
Speaker 4 (07:55):
What I've done.
Speaker 5 (07:56):
But I remember I took the proclamation, which is if
you know what a proclamation looks like, it's like, you know.
Speaker 2 (08:00):
It's like it's like a dead scroll or something.
Speaker 5 (08:02):
It's it's like a frame piece of art. And I
had it my lanyard. I hung it off my lanyard
like flavor flames.
Speaker 4 (08:09):
And walked around with.
Speaker 7 (08:14):
With Arecdre, with are Godre.
Speaker 6 (08:25):
What is the guide to the layman? What is like
the key to a successful hamburger?
Speaker 2 (08:31):
What do you avoid?
Speaker 6 (08:32):
Is there like a list like don't do this, this
and this, and then is there like a try to
do this, this and this?
Speaker 5 (08:37):
Yeah, well the big one everyone hastes to hear, which
is just to get ketchup off your burger for starters,
unless you're unless you're combining it with like a sauce
like a mayo or mustard or something. Ketchup directly on
a burger patty is the one of the worst things
you could do to your burger. Why is because it's
too sweet and it just masks the beautiful flavor of grease,
beef grease, which is very important, I think. And one
(08:57):
other thing that is, just keep it simple. And people
will screw up all the time and do not keep
it simple. They put too much crap on there. They
put they go nuts. They're all going to truffle this
and whatever.
Speaker 4 (09:06):
You don't need that.
Speaker 2 (09:06):
Yeah, so is our pickles and onions.
Speaker 5 (09:08):
Okay, So onions are the first condiment ever, that's the
original condent before there was obviously ketchup or anything else,
Before there was even cheese there. I mean, onions pre
date cheese by almost fifty years, believe burger Okay, onions
for sure, Pickles for sure. Mustard is a great condiment
on a burger.
Speaker 2 (09:25):
Can I mix mail and ketchup? That's okay, totally okay.
Speaker 4 (09:29):
I like barbecue sauce on a burger it's not ketchup.
Speaker 2 (09:32):
What is the history of a Hamburger? Does it have
anything to do with Hamburg?
Speaker 4 (09:36):
Yes, it does.
Speaker 2 (09:37):
Is it from Hamburg, Germany?
Speaker 5 (09:39):
So Hamberg, Germany? Yes, the port town, the port town
of Hamberg, Germany where it started, didn't Well, there's an
idea of a Hamburg It's called a Hamburg plate or
steak in the style of Hamburg. Was served on a
plate and eating with the knife and a fourth. That
came from Hamburg. But it came to the US. Of
course the Americans made it portable. Okay, that's how it became.
How old is it it goes back We don't know exactly,
(10:00):
but we have an idea that goes back to somewhere.
Speaker 4 (10:02):
In the eighteen eighties, eighteen eighties, eighteen eighties.
Speaker 5 (10:05):
They're the first, really the earliest written piece of information
we have about the Hamburger is eighteen ninety four.
Speaker 2 (10:10):
Is Hamburger named by Americans to be like, hey, these
these Germans are bringing these things from Hamburg? Or was
it named in Hamburg as Hamburgers.
Speaker 5 (10:20):
No, it was actually named in the US as steak
in the style of Hamburg, and it was actually named
in New York.
Speaker 4 (10:26):
So if you're from hamburg Germany. You're a hamburger.
Speaker 2 (10:28):
Okay, okay, all right, it's one of the one of
the really hungry right now on the it's one of
the earliest ethnic foods in the US. Actually think in hamburger,
and then do you cook it in I don't know
how to make a hamburger at your level? Is it
like cooked in tallow? Wait? Wait? Wait wait, animal fat?
Speaker 5 (10:46):
My level is not that not that high. I think
I think you're being high. Anybody could do this.
Speaker 4 (10:52):
Anybody could do it.
Speaker 6 (10:53):
Did you do it in tallow or does it just
cook in its own fat?
Speaker 4 (10:56):
Or what its own fatz?
Speaker 2 (10:58):
So you gotta but you put butter on it?
Speaker 4 (11:00):
But butter burns too fast?
Speaker 2 (11:01):
Well, no, butter.
Speaker 5 (11:02):
Yeah, the best thing to do is to take some
leftover tallow which you have, or just a hamburger. If
you have a nice season pan, you put a burger
in there, you're gonna and it has enough fat in it.
Speaker 4 (11:10):
You're going to create the perfect cooking environment for a hamburger. Okay,
every single time?
Speaker 2 (11:14):
And where do you get your I don't know what's
your secret?
Speaker 6 (11:17):
So don't you don't have to answer anything. You don't
want to but what do you get your meat?
Speaker 2 (11:21):
This is just for my own personal journey. I'm following
you home, following you the whole foods or whatever. Do
you have like a secret meat source?
Speaker 5 (11:35):
So I do use a supplier in New Jersey called
Schweiden Sons, And I only throw the name out there
because they supply all the five guys in the country
and they only do one thing, which is ground beef,
and that's it.
Speaker 4 (11:45):
That's why I use the fantast.
Speaker 5 (11:47):
Also, they're one of the only companies that actually sell
retail seventy five twenty five ground beef, which it sounds
oh yeah, whatever, what the hell does that mean or
why is that important? It's because it's a higher fact
content than any other beef out there.
Speaker 4 (11:58):
And fat is flavor.
Speaker 2 (12:00):
It's all about the fat. Yeah, put salt on the burger?
Is a fat?
Speaker 5 (12:04):
Salt salt cooking cooking elements, Yeah, but not as a flavor.
Speaker 2 (12:08):
Is so simplistic the beauty of them is there? Simplicity?
Speaker 4 (12:12):
Yeah?
Speaker 2 (12:13):
Okay, Now that I'm fucking starving, where where should I
order burger from? Right now?
Speaker 4 (12:18):
What are your were besides yourself burger gps? Right here?
What is your little bit of a dead zone.
Speaker 2 (12:25):
What is your What are your favorite New York burger spots?
Speaker 4 (12:27):
I like this again, the simple ones like J. G. Mellon.
I'm a big fan J mel love JJ Mellon. This
is a simple burger.
Speaker 5 (12:32):
You know, I actually like I love controversy, but I
like I like quarterbystro but quarterby Street you have to
go at like two o'clock in the morning when they're
really cracking out burgers and making great burger bistro.
Speaker 2 (12:41):
Okay, J G Mail and Cornerbo. What about Minetta?
Speaker 4 (12:44):
That is great?
Speaker 5 (12:45):
I love Minetta. It's a little expensive. It's the only
problem I have with that, though. It is a great
if you can afford it. Hey, it's a great tasting burger.
Speaker 2 (12:50):
Okay, Yeah, Okay, I'm fucking starving.
Speaker 4 (12:55):
Yeah, I'm glad I had peanut butter toast.
Speaker 2 (12:57):
What is your drink of choice. I'm a bit of
a cocktail me too.
Speaker 5 (13:01):
I love cocktails. I like Jamison. Actually was my whiskey
of choice, but I also like I love rye. I
don't drink berb, but I drink.
Speaker 2 (13:07):
Ry You're whiskey, guy. I'm a guy.
Speaker 4 (13:09):
I'm a big ru I love rum.
Speaker 2 (13:12):
That's good.
Speaker 4 (13:13):
I like dark and storm. I have to ad minute
they taste better when you're on the islands, though, unfortunately.
But I also love beer. I'm a beer guy. I
love beer so much.
Speaker 2 (13:20):
I don't drink beer typically unless I'm in the Islands
or Thailand. There's something about sweaty yes and swampy and
on vacation and near a body of water that beer
is like delicious to me. When I drink in my
normal life, beer fills me.
Speaker 4 (13:39):
Up too fast.
Speaker 2 (13:40):
Rum and rum cocktails. I'm part pirate. I fucking love.
Speaker 4 (13:46):
Yeah, I love I love cocktail. I love making cocktails.
Speaker 5 (13:49):
I kind of picked up the cocktail thing about four
or five years ago, and I can't stop.
Speaker 7 (13:52):
Now.
Speaker 4 (13:52):
You do fat washing with that, I've not gotten that far.
Speaker 2 (13:56):
Okay, I'm gonna take you to a fucking there's a
bar that does all all fat washing clarified punches. So
they'll put like tallow or olive.
Speaker 6 (14:05):
Oil or bacon fat oil or brown butter or bacon fat,
and you.
Speaker 2 (14:12):
Put it in the freezer with the booze overnight.
Speaker 6 (14:14):
It's about like four to one, So it's like whatever,
four ounces of booze one ounce of animal fat put
in the freezer over night agitated, put in the freezer
over night, get all the fat out of it. And
what it does, it takes all of the bitter agents
out of the alcohol and it infuses flavors. So like
you do bacon fat whiskey, you remove the fat the
next day. The fat. All that the tannins in the
(14:37):
booze and everything that makes booze bitter attaches to the fat.
You discard the fat and then you have this like
delicious velvety crystal clear. You put it in coffee filters
over and over, strain it over and over and over
and over again, and you have this delicious, velvety clear
flavor infused spirit and it's the best ones.
Speaker 2 (14:55):
You have to really drink it. I want to talk
about it.
Speaker 4 (14:58):
People like the little work.
Speaker 6 (15:00):
Yeah, I know it sound like like Neil de grass
Tyson explaining a cocktail. But when you drink it, you're
gonna be like, fuck, this is the best. Talk to
Benny about it. Benny will convert converted him and he
will or will just drink some of it.
Speaker 2 (15:13):
I'm off the so I'm doing an ayahuasca retreat. I
can't drink right now.
Speaker 4 (15:16):
Oh okay, give you I'm doing a fucking I'm doing
a livered detox. Sorry to hear that, I mean good
to hear that.
Speaker 2 (15:22):
I wish alcohol was good for you. I wish it
was filled with vitamins and not listen because it's really fun.
Speaker 4 (15:28):
It is a lot of fun.
Speaker 2 (15:30):
It makes the demons go away a little bit. They
always come back to hot mes.
Speaker 7 (15:40):
With aer condre, with aerdre.
Speaker 3 (15:52):
Anything you can think of, like the worst show you've
ever seen, just any anybody tank.
Speaker 4 (15:56):
This is a hard one to answer, that answer.
Speaker 2 (15:58):
Yeah, I don't always have an answer because most shows
are fine. Most shows are.
Speaker 5 (16:01):
Fine, but I don't throw them under the buck. I've
seen a lot of bad shows. Yeah, I'm a I'm
a huge man of live music.
Speaker 6 (16:06):
You can, you can, you can, you can protect the innocent.
You can make a fake name, but it would be
more intriguing if you said the real name.
Speaker 4 (16:11):
But I will think, let me think, like historic.
Speaker 2 (16:14):
I've seen a lot of comedians bomb. I've seen comedians
like get bottled on stage.
Speaker 4 (16:18):
So that's so tough. That's a tough job. Many I
would not I would want to do that.
Speaker 2 (16:22):
That's not a good idea.
Speaker 5 (16:23):
No, it's like acting. And then there's then there's comedian.
It's like there's a whole different world out there.
Speaker 6 (16:28):
You are on stage with just a microphone, yea convincing
strangers to stop talking to each other, quiet down, pay
attention to you.
Speaker 2 (16:39):
And laugh out loud. Yeah, and you're a complete stranger.
Speaker 6 (16:43):
So you have to convince them instantly that you are
likable and they want to be on your side, and
that you're funny.
Speaker 2 (16:50):
It's very tough. It's a pain in the ass and
I wouldn't wish it off my worst enemy.
Speaker 4 (16:55):
And you're still doing it.
Speaker 7 (16:56):
I'm still doing.
Speaker 2 (16:59):
I mean, I wish I was an oligarch or something
so I could just retire and live on a tomato
farm in Italy.
Speaker 5 (17:05):
But but did still go back to it? All these guys
go back to it, right, It looks like sickness. It's
a sickness, right, you still go back. I mean like
even Seinfeld went back to it, didn't he.
Speaker 2 (17:12):
We did not get enough hugs from our dad. My
dad didn't play catch with us, and now we have
to burden the world with their bullshel.
Speaker 4 (17:21):
There you have it.
Speaker 2 (17:22):
Their observations gives a shit.
Speaker 4 (17:25):
I can't think of a band. I'm sorry. I cannotink.
I'm trying to. I love music so much. I'm the
ones I have seen.
Speaker 5 (17:30):
It's not even worth bringing up that I are not good.
I saw Pixies and uh Weezer together. It was a
great show. Weezer did a great show. Pixies also did
a great show. But you could tell that Frank Black
was pissed off.
Speaker 2 (17:41):
Oh no, it was something wrong because.
Speaker 4 (17:43):
He was pissy. He was the opening act, I guess,
and we're all.
Speaker 2 (17:45):
In the well. I mean, he should have figured that
out ahead of the door.
Speaker 4 (17:50):
I said. I was like, what's happened?
Speaker 5 (17:51):
It was great to see him, but it was like,
I feel bad. It was like, not really a great
show unfortunately.
Speaker 2 (17:55):
Like how was he being was being curmudgeted in.
Speaker 5 (17:57):
Between people in the audience, you know, it was like
literally which is normal for him, just not you know,
you can tell he was not.
Speaker 7 (18:04):
A good move.
Speaker 4 (18:05):
It rubs off on the audience. It's a little Toughezer
came out and everyone ross the stage.
Speaker 5 (18:10):
I'm sure he saw that, you know, and probably didn't help. Well,
come on, like you know, we're in interpole. That was
actually I saw them dulco bombing the show.
Speaker 2 (18:21):
I forgot about them. Yeah, what happened?
Speaker 5 (18:24):
I just they just they seemed like they were not
playing together. They were another one stage fighting with each other.
Oh yeah, so not with us, just with them.
Speaker 6 (18:32):
They lived Smashing Pumpkins, used to fight on stands, screaming matches.
Speaker 5 (18:38):
I'm partially deaf because of because of a Smashing Pumpkins
show at the Garden, for sure.
Speaker 4 (18:42):
Oh fuck, it took a few years off your ear.
They're ringing right now.
Speaker 2 (18:46):
It sucks. That's the rough.
Speaker 6 (18:49):
Beastie Boys took the Bad Brains on tour with them,
and Bad Brains General Bad Brains took his mic stand
and as somebody in the face. Yeah, the boys were like,
you're off the major liability.
Speaker 7 (19:02):
We can't.
Speaker 2 (19:03):
You can't do that. You can't assault the audience. How
about a lot of trouble.
Speaker 4 (19:08):
How of the fact that Beastie Boys opened for Madonna?
Speaker 2 (19:10):
You know that, Yeah, back in the day. I just
read the bas Boys books.
Speaker 4 (19:14):
That's amazing.
Speaker 2 (19:14):
What a concert to catch, What a moment in time.
The ben diagram of Beastie Boys and Madonna fans. I
met Madonna recently, Wow, And I played Truth or Dare
with her and some other folks.
Speaker 4 (19:28):
Yeah, and uh, I saw that I did see.
Speaker 2 (19:31):
This, Okay, I did, yes, and it was very intimidated,
but it was very It was very I mean, she's
a you know, a legend, and she goes, what's your name?
And I went, my name is Eric Andre. She goes,
do you know my name? And I want Madonna Hconi
And like everybody's like, oh, you said her last name.
Speaker 7 (19:49):
Everyone's like.
Speaker 2 (19:51):
She kind of liked that I knew her last name.
Speaker 4 (19:53):
She was like, oh shit, doesn't somebody dare her to
go on tour? And she did?
Speaker 7 (19:56):
Yeah.
Speaker 6 (19:57):
I was I was like duped into a PR Basically,
I was like eating dinner next door.
Speaker 2 (20:02):
This guys like, you want to go play truth or
dear Madonna? And we were all like fuck yeah.
Speaker 6 (20:07):
And then a few comedians that was with they were like,
why are there cameras everywhere knows Madonna? And then I
saw a few comedians slink away and I was like.
Speaker 4 (20:14):
Oh but whatever, it's been good stuff.
Speaker 2 (20:17):
You gotta play truth, you gotta look back on your life,
be on your deathbed and go. I played truth there
with Madonna exactly. Whether it's a PR stunter, but the
cameras ship every day life's a PR stunt there's one
pr stunt after the next. I don't know what that means.
But George, what you got coming up for us? Moment?
Speaker 4 (20:32):
I'm opening a restaurants.
Speaker 2 (20:33):
Okay, what's it called.
Speaker 4 (20:34):
It's called Hamburger America.
Speaker 2 (20:35):
Where's it gonna be?
Speaker 4 (20:36):
So I live in NoHo, there you go, So to
know Hamburger America, which.
Speaker 5 (20:41):
Is also the name of my book. The original film
that I made. The documentary film is also called Hamburger America.
This is called The Great American Burger Book? Can I
eat your Hamburgers?
Speaker 4 (20:48):
Absolutely definitely there for sure You'll.
Speaker 2 (20:51):
Never get rid of me a parasite.
Speaker 4 (20:55):
George, thanks so much, Thank you, appreciate you for having me.
Speaker 7 (21:00):
With aeric Core.
Speaker 2 (21:01):
All right, listen up, we got some disposal for you.
Got a burning story that you're itching to tell about
when you bombed or absolutely failed in life. Now's your
chance to tell me all about it.
Speaker 7 (21:11):
Babe.
Speaker 2 (21:12):
I want to hear your worst, most cringe worthy what
the fuck was I thinking? What just happened?
Speaker 7 (21:18):
Moment?
Speaker 2 (21:19):
So pick up your phone and dial seven to one
six bombing. That's seven one six two six six twenty
four sixty four and leave me a voicemail and we
might just play it on a future episode. Bombing with
Eric Andre is brought to you by Will Ferrell's Big
Money Players Network and iHeart Podcast. Our executive producer is
Olivia Aguilar. Our producer is Bei Wang. Our research assistant
(21:39):
is David Carliner. Our editor in sound designers Andy Harris,
and our art is by Dylan Vanderberg. Co Rate us
five stars and drop a review on your podcast app
a choice
Host
Eric Andre
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