July 4, 2026 • 30 mins
Catch Up, Laugh & Hang Out! The Murphy, Sam & Jodi WEEKEND SHOW PODCAST - 7/4
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Speaker 1 (00:00):
Welcome to the Murphy Salmonchoty Weekend Show podcast, highlighting some
of our favorite moments from this past week.
Speaker 2 (00:08):
The teacher the secret, A secret and one of the
greatest dinners ever, and that is It's true with everything
in life, if it's impromptu, there's something fantastic about it
because your expectations are low or nothing. So I hope
you know what story I'm about to tell. So the
other night, I was at my mom's really late because
I'm staying over at her house as much as I
(00:28):
possibly can. And Murphy was running late to he had
work and meetings and whatever you had. And I roll
into the house and it's late, and I'm thinking about
not even eating or just having cereal.
Speaker 3 (00:39):
Well, that's what I.
Speaker 1 (00:40):
Thought was gonna be like sandwich night for me. I
thought I was gonna be fending for myself. Is this
what you're talking about?
Speaker 4 (00:44):
Yes?
Speaker 2 (00:45):
Yeah, And so I look in the refrigerator and I'm like, oh, wait,
we have bacon, we have eggs. Oh oh, and I
know we have bread for toast, and so you know what,
he's on the way. I'm dropping the bacon down in
a pan. I did some scrambled eggs rolled in and
you were like, and by the time I put it
in front of you, he was like, these are the
(01:05):
best eggs I've ever had.
Speaker 1 (01:07):
It was it smelled like waffle house when I walked in,
because you know, you don't expect to smell breakfast when
you walk in the house at night, you know. Yeah,
so yeah, it was. It was an avocado toast.
Speaker 4 (01:16):
Yeah, put avocado on the toast, as we have that.
Speaker 2 (01:18):
So and it was. It was really delicious for me.
It was because I had zero expectations. I was thinking
of even skipping dinner because I don't like to eat late,
and then you had, you had. You thought you're going
to be slapping to gather pieces of bread and whatever
turkey was left over, and it was so good. I
don't know that I can live up to that again
(01:39):
next time we have breakfast for dinner. Because of the impromptuness.
Speaker 1 (01:43):
I mean, I know that all of the context kind
of makes a meal a meal like that what you're saying,
But I don't know why I thought they were the
best eggs ever. Yes I was hungry, but yes you
did the little soft scramble thing.
Speaker 2 (01:56):
That you did. What I do is what I do
with my eggs, is I sort of fry scramble them.
Speaker 3 (02:01):
Yeah.
Speaker 2 (02:01):
So I put them in the pan first, and it
looks like I'm going to fry them, you know, it's
like the yolk is sitting there and oh, that must
be fried. But as soon as it starts to get
the white, starts to get a little solid, I start
scrambling them, and so you kind of with the scramble,
you get a little bit of that fantastic yellow softness
in every bite.
Speaker 4 (02:22):
They're actually pretty too, they're pretty earth Yeah.
Speaker 1 (02:24):
I mean, ever since you started doing that, that's the
way that I make them now, I know.
Speaker 3 (02:27):
Well, but yeah, the unexpected is perfect, especially when it's
breakfast for dinner.
Speaker 2 (02:32):
Or anything in life. Impromptu is fantastic.
Speaker 4 (02:35):
Enjoy some of it. This summer. Sam's always up on
the new eats. He's the food dude.
Speaker 3 (02:43):
So excited about this one. Arby's potato cakes all right,
potoato kikes.
Speaker 1 (02:47):
Oh those I've had those before. Those are the wedges, yes, right.
Speaker 4 (02:51):
It's a little it's like a little hash round.
Speaker 1 (02:53):
A truck stop ones.
Speaker 3 (02:54):
They're coming to the freezer section now at the grocery store.
Speaker 1 (02:57):
Okay, wait, gets.
Speaker 3 (02:58):
Your own bag.
Speaker 4 (02:59):
You had them at a truck stop.
Speaker 1 (03:01):
Yeah, this truck stop had an Arby's. I'd heard about
potato cakes for a long time. Potato cakes, and uh,
it was an opportunity while I was on the road.
I'm like, I'm going to get them, and they were
worth it.
Speaker 4 (03:12):
Never miss an opportunity a truck stop.
Speaker 1 (03:14):
I waited for them to become to come fresh out
of the fryar yah.
Speaker 3 (03:18):
Now you can do it at home and try the
youngest cheese steak yet not. Yes, the cheese and onions
are great. Oh and you don't have to get the
half pound version because there's enough meat on the regular version. Okay,
good deal, because you know Arby's they got the meats
all right, thank you. I got a new chips Ahoy
coming with buzz and woody on it. It's Toy Story
(03:39):
chips Ahoy called Candy Blast Fudgy Chocolate Chip Cookies, graand
Cracker Cookie, Bass Fudge Chips, Candy Blast Chips and star
shaped Sheriff Bage Cool.
Speaker 2 (03:49):
It sounds like a cookie with everything in itid Cowboy
Cookie Kings.
Speaker 3 (03:53):
Hawaiian now has single serve soft pretzel pretzel bites. The
little packs there okay, packed those and the kids lunches,
we eat them up too, and dippaman cheese Spoothy King's
now doing a chicken flat bread grilled chicken, tomatoes, cheese
and your choice of dressings on that one.
Speaker 2 (04:11):
I saw that one like they're they're doing like avocado
toast as well, and things like that now too, because
you know, all the places have drinks now, and now
the drink places have food.
Speaker 3 (04:20):
Yeah, And hearing y'all talk about avocado toast the other day,
so good. I put someone I bought an avocado first
time ever and put it on a bagel first time. Yeah,
I don't ever buy avocados. So good, and I whipped
it out, smashed it all up and put it on
the bagel along with my bagel season bacon and egg.
Speaker 4 (04:39):
Seasoned it.
Speaker 3 (04:39):
Yeah good.
Speaker 4 (04:41):
It is so good and it's actually good for you.
It's got healthy fats.
Speaker 3 (04:44):
And here's one. For the entire month of July, Applebee's
is bringing back the dollar rita the entire month. The
dollar rita is back. Margarita tequila triplesec and line for
one dollar. Yeah whatever, even if it's bad, it's good.
Speaker 1 (05:00):
It's a scholar.
Speaker 4 (05:01):
Thank you food dude. Follow us on Instagram, Facebook, and YouTube.
Speaker 2 (05:08):
You can also email us at Murphy, Samandjody dot com
and we love to hear from you there and we
do read and see every single email.
Speaker 1 (05:14):
And Jody sent an email not you. She didn't send
it to herself.
Speaker 4 (05:18):
It's a different how does she spell it?
Speaker 1 (05:20):
She actually spells it Jody ah and you're a jod
I Jody. I'm an I so thank you Jody. Here's
the email. What's the TikTok name of the ninety six
year old woman?
Speaker 4 (05:31):
Grandma?
Speaker 2 (05:32):
That's grandma drawniak is her name d R O n
I a K. This was in the morning pick me
up last week and we shared her because she's such
a pick me up because she parties at the nursing
home and they even sent her a letter to say
you need to stop partying and having your girlfriends over
and offering other residents.
Speaker 1 (05:52):
Alcohol at ninety six years old.
Speaker 2 (05:55):
She tore up the letter, shared it on her TikTok
and her Instagram and had a few words, I.
Speaker 1 (06:00):
Pay twelve dollars a month to live here.
Speaker 4 (06:05):
I could party if I my girlfriends are coming over tonight.
We're going to drink and gossip party. But we do
get rowdy. I can't help it. I love to party.
Speaker 1 (06:20):
So funny.
Speaker 2 (06:21):
She's ninety six, but she rolls like she's sixty or something. Anyway,
Grandma drawniac D R O N I A K. You
can follow her. She has millions of followers, and it's
not just about partying. It's also just life advice. She
loves a good give dating advice to give.
Speaker 3 (06:37):
Her a follow.
Speaker 2 (06:39):
Give her a follow. We also have this from Justin.
You guys are getting fussed out, especially Sam. So last
week we shared that Murphy and I are feeding our
dogs as they get older fresh pet food. We switched
from kibble to fresh, the soft kind that we keep
in the refrigerator, and we were talking about it and
Justin had suggested that we He says.
Speaker 4 (07:00):
He heats up his cat's food.
Speaker 3 (07:02):
Oh that's right.
Speaker 4 (07:03):
I thought that was so funny.
Speaker 1 (07:06):
We just thought it was bougie. We were just teasing.
Speaker 4 (07:09):
I draw the line there.
Speaker 2 (07:10):
Yeah, So Justin says, I knew Sam would have something,
but I only microwave the leftover food that I store
in the fridge. Think about leftover meat. Most people don't
enjoy that cold. Uh, you need to pamper a boom more. Sam,
No anyway, thank you guys for sharing my comment. It
(07:31):
always becomes part of my wow when you do have
a great day, that's from justin.
Speaker 1 (07:36):
Thank you kill you I do too well, you know
what I mean. Look, it is true a dish tastes
different when it's warm versus when it's cold. And I'm
sure dogs and cats.
Speaker 4 (07:45):
For your babies if you want to justin, I like
it gets cold kibble every day.
Speaker 2 (07:52):
Take us along on the podcast when it's convenient for
you and the family, maybe in the car. Just search Murphy,
Sam and Jody anywhere you get your podcasts.
Speaker 1 (07:59):
Yeah, and you know, yesterday's After the Show podcast, Jody
was talking about how it's like we're dating again almost
because you're spending so much time with your mom right now.
She's recovering and so you know, we're kind of experiencing
new things together, eating a little bit more, and.
Speaker 2 (08:13):
So I can actually see you. When I leave work
and go straight to her house, I don't see you.
So we have to eat anyway. So you want to
have lunch quick? Yes, you want to have dinner quick. Yes,
We've been going on a lot of dates so that
we can see each other.
Speaker 1 (08:25):
I discovered something really cool when you weren't home the
other night, and this was.
Speaker 2 (08:32):
You discovered my five sam A right, you discover what
Sam loves about single life.
Speaker 1 (08:37):
Yeah, exactly. And but you know, being a gadget guy,
you asked me to make a pork tenderloin the other day.
Speaker 2 (08:44):
Remember, well, I just told you there's a pork tenderlin
in the fridge. You can make it if you'd like,
because I'm not there to make.
Speaker 1 (08:50):
Yeah, which is exactly the way to say, I want
you to make the work.
Speaker 4 (08:54):
I wanted you to have something to eat. I didn't
want you to have to drive through I know that.
Speaker 1 (08:59):
But the you know the thing about the pork tenderloin
that I've noticed, you know, Jody just said, yeah, throw
it in the oven, you know, four twenty five forty
five fifty minutes to look at it, just see, you know,
if it's done. I remembered though, that I have a
meat thermometer, so.
Speaker 4 (09:13):
Because it really is going to use this after all
these years, I was reading.
Speaker 1 (09:16):
The back of the package for somebody that never reads
instructions and never use right.
Speaker 2 (09:21):
Right, I'm the one that cooks mostly. And but you
I don't know if you bought that because you just
wanted it, but I don't use it.
Speaker 1 (09:27):
Yeah no, no, no, no, you don't use it, but
you should. For pork tenderline, apparently because it was perfect.
It was perfect. It came out perfect. The you know,
you stick it in a four twenty five and it
says until the center becomes one hundred and fifty degrees
or higher. Now, some food, you know, manufacturers, they're going
to want to push it hired for safety, but like
(09:48):
between one fifty one sixty is what the USDA recommends,
you know, and then you let it sit for three
minutes after you know that's happened, okay. And I was
concerned about the red juices. I read about those too.
It's like, that doesn't mean that it's blood red. It
just means it's you know, juicy. You just have to
get that temperature right. And so I followed those directions.
It took about thirty minutes. Thirty five minutes.
Speaker 4 (10:09):
Yeah, see that's a little bit less than I do it.
And it was juicy, Yeah, it was juicy.
Speaker 1 (10:12):
Earth I thought, you know, the only reason I didn't
like pork tender one is I thought, man, these things
are just dry. And then I realized that.
Speaker 4 (10:20):
The first time I'm hearing that you didn't like it.
Speaker 1 (10:22):
I didn't say I didn't like it. I said they
just I noticed they were dr.
Speaker 4 (10:25):
Say you didn't like it.
Speaker 3 (10:27):
Oh, you know what you can do with that thermometer.
Speaker 2 (10:30):
I'm glad you finally got to use that gadget. And
from now on you're the pork tender. Yeah, take us
along with the family when it's convenient for you. It's
the Murphy, Sam and Jody podcast, the whole show, every
day after the show, and the weekend show podcast.
Speaker 3 (10:46):
Yeah.
Speaker 1 (10:47):
One thing I find really curious with everybody bragging about
how big and strong AI is and how many wonderful
things you can use it for, there's one thing brag
about that well. I mean, I just you. Every single
webs site you go to now it talks about use
ra AI for this, use our AI. It's everywhere. But
the one thing that still has not been fixed yet
very well is voice to text on a phone, because
(11:09):
I still have issues with it. I had a huge
one this past week. It's not as embarrassing as the
one that for a few years ago. Remember I was
sending the note to somebody who is in.
Speaker 4 (11:18):
HR and you said, hey, sexy.
Speaker 1 (11:20):
Well, yeah, her name was Jackie, but that's what the
voice text turned it into.
Speaker 4 (11:25):
Yeah, Jackie loves me, Yeah, and you know.
Speaker 1 (11:28):
And then the other one, it was something about getting
something back in it that turned into bath. It's like
all the all the things that are wrong to send
to HR, this one wasn't. But this was just a
you know, a coworker that I sent a note to.
We're just talking about how you know this past week
to me was like being hit by a tsunami. And
so I typed the whole thing out and I hit send,
and then I realized what I sent said, I feel
(11:50):
like I've been hit by a salami. That's what the
voice to text turned it into. And I I think
I was speaking clearly. Now, Jodi says a lot of times,
what will happen is I'm talking too fast in voice
to text can't really pick.
Speaker 3 (12:03):
Up the thing about it, though, is we've had that
come from you so many times, or at least me.
But you know, I can translate it. I can read
the paragraph and go, Okay, I know what he's saying. Yeah, yeah,
because you know what words got screwed up and what
he was trying.
Speaker 2 (12:16):
You can tell when Murphy has texted you and voice
to text you can absolutely tell. But I do think
that when you are voice to texting or when you're
speaking to a speaker, when you're speaking to AI, you
need to speak like this. You're probably right, and not
the way you order it the drive through the way
Murphy orders it the drive through, especially if you're gonna
(12:36):
be speaking to AI at drive through is coming soon,
which you probably are already. Murphy is more casual at
the drive through. You know, it's like a social interaction him.
It's like, hey, so I'll have and it's it gets
it wrong. You need to the two words right, I
would like a cheese burger.
Speaker 4 (12:55):
It's how you need to do.
Speaker 1 (12:56):
But at some point they're going to have to make
it smart enough where we don't have to enunciate right.
I mean, isn't the point that though, because it makes
you sound funny, I will take the number one.
Speaker 4 (13:07):
I mean, you get your order right?
Speaker 3 (13:09):
Well, that's right, sexy. I had another mind blowing conversation
with my mom on the weekend. This weekend.
Speaker 4 (13:17):
How is miss Judy?
Speaker 3 (13:18):
She's doing good. I don't know if you knew this,
but she had the day care where she works. They
had cut her back the three days a week.
Speaker 1 (13:26):
Why why they cut her back?
Speaker 4 (13:28):
Because of why?
Speaker 3 (13:29):
I think financial reasons. Oh it's hard to get a
straight answer.
Speaker 1 (13:33):
You're eighty six years old, man, you have been here
for fifty years.
Speaker 4 (13:36):
Go home.
Speaker 3 (13:38):
But she was so happy because they got her back
to five days a week. So she's back working full time.
Speaker 4 (13:43):
What is that's it's a full time job. She works
like a full day.
Speaker 3 (13:47):
Yeah, she works with full babies. Yeah, well yeah, I
think she's working with the two and three year olds.
Oh she loves them too, by the way, because she says,
you out there shopping at Walmart and they see you
and they got miss Judy.
Speaker 1 (13:58):
Miss Judy.
Speaker 3 (13:58):
She loves that one. But the thing I found out
about her this weekend is that when she was in
high school, she was on the basketball team.
Speaker 4 (14:08):
You never knew this about your mother.
Speaker 3 (14:09):
She's eighty six. I have never heard this story once
in my life.
Speaker 1 (14:12):
There are no yearbook photos of her on her basketball team.
Speaker 3 (14:16):
If there are, I don't have her yearbooks. I don't
know if she even has her yearbooks.
Speaker 4 (14:19):
Was she good? What's position did she play?
Speaker 3 (14:21):
She played guard? Oh? Yeah, and could I didn't I
didn't want to ask, were you're good? I just like,
why not tell me the story? She played three years
on the team. Wow, So I mean at some point
she had to be a starter, the first stringer to zoom.
Speaker 4 (14:37):
I mean that doesn't mean she is. It depends on
how deep the bench was.
Speaker 3 (14:41):
When you learn stuff about your parents as it changed
your view. Because it's like, my mom has never as
far as I've known, as long as I've known her,
which would be my whole life, she's never been athletic.
She never got out there and through the ball with us,
or through the frisbee or did anything like that.
Speaker 4 (14:56):
Just because she didn't do that with you, didn't mean
doesn't mean she didn't have it in her.
Speaker 2 (15:00):
She actually is athletic. She's eighty what working at a
daycare chasing two and three year olds every day.
Speaker 3 (15:06):
Yeah, that's true.
Speaker 4 (15:07):
That's the kind of job you go home and take
a nap after. Not her, That's what I'm saying.
Speaker 3 (15:11):
She goes home and she has to go out and
run to the grocery and do other stuff.
Speaker 4 (15:14):
She's a dynamo.
Speaker 1 (15:16):
Well, you know, Jodi played basketball in middle school, so
middle a high. Yeah. A lot of times it starts
in pe and sometimes it ends after high school.
Speaker 3 (15:25):
You know, the next time I'm visiting at home, I'm
bringing the basketball. I'm gonna see what she's got.
Speaker 4 (15:31):
Oh, she's going to put you to shape.
Speaker 1 (15:33):
Break open a yearbook too.
Speaker 3 (15:34):
Yeah.
Speaker 2 (15:36):
You know, we love hearing from you anytime. On Facebook Messenger,
Rebecca sent this to the show. Heard you guys talking
about fireworks and dogs on the fourth of July.
Speaker 4 (15:46):
Yeah, yeah, to keep them safe. It's very scary for them.
Speaker 1 (15:50):
Well, they get scared, and if they get loose, that's
the problem. It scares them so bad they run away.
Speaker 2 (15:55):
And you know what, my urs have never gotten loose.
I don't want to be scared. I want them to
be what is that.
Speaker 4 (16:01):
I need them to be happy and content.
Speaker 1 (16:03):
Well that makes sense, I mean because if if they
are scared, I know, at least one of our dogs
visibly shakes whenever they're scared.
Speaker 4 (16:10):
They both do.
Speaker 1 (16:11):
I mean, he's a Chihuahua. It happens naturally. Yeah, you know,
but yeah, less him.
Speaker 2 (16:15):
Okay, So I heard you talking about dogs and the
fireworks on fourth July. I have happy hoodies for both
my dogs. They are similar to the thunder shirt. This
is from Rebecca Rebecca, similar to the thundershirt, but it
only goes over their ears to muffle out the noise.
Speaker 4 (16:30):
Rebecca, that sounds awesome. Happy hoodies.
Speaker 1 (16:33):
I wonder if those are noise cancelation hoodies rechargeable dogs.
Speaker 2 (16:39):
Speaking of dogs, we've been sharing how much we are
spoiling our oldest well, our old dog Champ, my boyfriend
dog favorite one in the world, as he is in
decline and we've you know, had.
Speaker 3 (16:50):
Discussions in his twilight years.
Speaker 2 (16:52):
We've had discussions with our vet about it, and she's like,
just keep him comfortable and give him lots of treats,
which I definitely took that assignment seriously.
Speaker 1 (17:01):
Well, he bounced right back from whatever it was. And
he's almost fourteen years old.
Speaker 4 (17:05):
I know, he's acting like he's a pup again.
Speaker 3 (17:07):
Yeah, he's getting chicken, gets some peanuts.
Speaker 1 (17:10):
I think his trick worked.
Speaker 2 (17:11):
He's getting real food. He's getting fresh food now, not
kibble anymore. And he's getting from me like a peanut
butter or treat every night and things like that.
Speaker 1 (17:20):
Well you call it real food, but it really is
crammed into a tube.
Speaker 3 (17:25):
It is.
Speaker 1 (17:25):
It's fresh from the refrigerator. Section.
Speaker 2 (17:28):
Angela sent this about Champ because we posted a beautiful
reel of him being gorgeous and old. Him's the goodest boy.
I feel like the show should come up with a
Champ shirt. I have to keep the Wow one, but
would totally rock a Champ shirt in all seriousness. I'm
as much of a Champ fan as I am of MSJ.
Speaker 1 (17:49):
Well, that is really sweet.
Speaker 4 (17:51):
That is so so sweet. Now I got to get
to work on the Champ shirt.
Speaker 1 (17:55):
I'm no kidding.
Speaker 2 (17:56):
Keep becoming any time and joining the conversation eight seven
seven one zero for MSJ. We know for Fourth of
July cookouts and barbecues that hot dogs are the number
one choice for Americans, probably because of cost and because hey,
it's a good excuse to have a hot dog. Yeah,
but if you're doing burgers instead. The rules for making
the perfect burger, Murphy's got some listed part of our
(18:20):
cool Summer Eat, said Murphy Salmon Jody dot Com. You
really do have the best rules for a burger. But
there's one, that one trick that you missed, Murphy, really,
Butcher's across America.
Speaker 1 (18:30):
Oh okay, Well, I want to know how to enhancew
it my and look, my idea came for my friend Dave.
Speaker 4 (18:34):
It's true, bo and he is serious about burgers.
Speaker 1 (18:37):
This whole thing was don't overwork the meat. Well, st
and pepper, that's it, by a good cut, that's where
you start.
Speaker 2 (18:42):
Well, he's correct. Butchers have said that too. The more
you work the meat, the tougher it gets. Don't overwork it.
Put it into a sweet little shape and get your
hands off of it. After that, it doesn't matter what
it looks like. Don't overwork it.
Speaker 4 (18:54):
And that makes sense.
Speaker 3 (18:55):
Yeah.
Speaker 2 (18:56):
The other, like recommendations from books, is that choose the
best beef you can, preferably grass fed or locally raised
fresh ground beef at eighty twenty is the fat ratio
you want. You want at least twenty percent fat, right,
because that's the flavor.
Speaker 1 (19:15):
Yeah, it is, that's what. Yeah, Yeah, you're going for
the flavor.
Speaker 4 (19:19):
Okay.
Speaker 2 (19:20):
And the other thing though that I've never heard, certainly
not from you, Murphy, and I just wanted to run
this by you from butchers is that if you want
a really great burger, take the patties out of the
fridge after you've not overworked them and let them sit
at room temp for twenty to thirty minutes before you
(19:40):
slap them on the grill or cook them. However, aren't
supposed to They're supposed to be rooms. I think, so
room temp instead of from cold to hot. The meat
will taste better if you bring it closer to room temp.
Now I know you're against that.
Speaker 1 (19:53):
Well, I just don't like leaving raw meat sitting out
for any extended period of time.
Speaker 4 (19:57):
Murphy is sure he's going to die because of raw
meat are poison and.
Speaker 1 (20:04):
There's probably a chef that can explain this too. I
would love to know that, because I will try. I
just can't leave it out sitting on the counter for
fifteen or twenty minutes.
Speaker 2 (20:12):
Temperature does matter with regards to all kinds of grilla
is going to kill all that bacteria it is.
Speaker 4 (20:18):
Get guys, would big Sam, I'm not trying to hurt
your feelings here.
Speaker 1 (20:23):
Yeah, that's fine.
Speaker 2 (20:24):
But if that is across a lot of Butcher's surveyed
and those were their top best burger recommendations, that means
that's happening when you when you order a burger and
a restaurant that you think is fantastic.
Speaker 1 (20:35):
Potentially, I mean it's a probably high end restaurant, maybe
not you know.
Speaker 3 (20:39):
Anyway, I doubt sir.
Speaker 1 (20:41):
That's on the playbook for most fast food restaurants.
Speaker 3 (20:43):
Those are right from the freezer grill.
Speaker 2 (20:46):
So anyway, get Murphy's how to work the best burger
are not overwork at at murphy Samon Jody dot com
part of Cool Summer Eats. Tipping in America is a
part of the conversation because of the FIFA World Cup
and so many international travelers here for the World Cup
who do not tip in their countries and think it's bogus,
(21:09):
they don't want to do it well like twenty.
Speaker 1 (21:11):
Percent what but you understand, I mean, different countries are different,
different cultures are different, and so the way they do
it in their country is just the way they do it.
They're not intentional, they're not doing anything intentionally wrong. It's
just the way that what they're used to right exactly.
Speaker 2 (21:23):
And we all roll in the way that feels comfortable
to us and what we feel is normal.
Speaker 4 (21:27):
So that's what's been going on.
Speaker 2 (21:28):
And in certain cities and host cities, some of the
restaurants and bars have just decided to for their servers
for you know, the way we roll in America to
put to include it okay, a service fee, the service
fee exactly.
Speaker 4 (21:41):
So is it rude not to tip? In the USA?
Speaker 2 (21:44):
The word is it's generally considered to the bars and
the restaurants rude not to tip because we it's not
legally required.
Speaker 4 (21:52):
It's you know, it's optional tip. But mostly in America
we do tip.
Speaker 1 (21:55):
Well and a lot of I think in a lot
of cases bartenders, some servers are not they're not paid
minimum wage.
Speaker 2 (22:01):
Tips are part of that's part of what they work for, right, Yeah, absolutely,
So what's expected for we all know this, but want
to go over it again, sit down restaurants. Fifteen to
twenty percent is the standard for acceptable service. If your
service is exceptional, pull of Murphy and go higher. Murphy's
a big tipper.
Speaker 1 (22:20):
When somebody has really done the hard work. It's thirty
percent for bars.
Speaker 2 (22:25):
And I don't know if you guys when you used
to drink, I'm sure you tipped even better than Murphy.
Probably so it used to be about two dollars per drink.
It's fifteen or twenty percent of the whole tab. There's
a whole tab, Yeah, I.
Speaker 1 (22:39):
Guess it depends on how expensive the drink in the
shot is.
Speaker 4 (22:43):
How many of you, how many of them there?
Speaker 3 (22:45):
Kidding?
Speaker 2 (22:46):
Ride shares like Uber and left ten to twenty percent
is generally expected in that world, and drivers do depend
on this. It's part of what they figure and count
on making well.
Speaker 1 (22:57):
And the Uber app will set a default anyway. It
makes a suggestion for you before you get out, as
I like to.
Speaker 3 (23:03):
Should Yeah, and if you don't tip, you know you
pott that's right.
Speaker 1 (23:07):
The reviews, the review.
Speaker 2 (23:09):
As a writer, you get rated as well. Yeah, there's
a piece of news to be pushing your luck. Personal services, haircuts, manicures,
massages fifteen to twenty percent, remember that one.
Speaker 4 (23:20):
That's a big one in America.
Speaker 2 (23:21):
Fifteen to twenty percent is the baseline for acceptable service. Again,
if it's exceptional and if it's below. If you have
bad service, you can do a little less, but you
still should tip, they say. And for hotel services two
dollars for bags. For bell hops two dollars per bag
for bell hops. Those are the basics over the years,
(23:42):
when we're telling you know, parent stories. I know I've
said the words moms can't stop momming.
Speaker 4 (23:47):
And it's true.
Speaker 2 (23:48):
I know I've said that before, guys, And the example
came up again. Last night, I was kind of pre packing.
We have, you know, vacation starting later this week, and
our girls Taylor and Phoebe are going with us this time.
And I say, this time, they're not little anymore. So
it's awesome that they're they're coming with us. But I
started packing, and I started packing with them in mind.
(24:12):
I can't stop mommy when I know they're going to
be there, started sending them text messages of don't bring
you know, dry shampoo, I've got it.
Speaker 4 (24:20):
I've got this. You can use that.
Speaker 2 (24:21):
I'm even bringing like a little aqua for do not overpack.
I've got this, I've got you. And then I was
running the errands, you know, like some stuff from my mom,
running into Walmart and whatnot. And I'm standing there checking
out and I bought some snacks. Wow, I thought, I
can't stop myself that I want to be. I still
want to be that mom. That's like, guess what, but
(24:44):
when you're on the plane, where's your own little snacks?
Speaker 3 (24:46):
Okay, that's for on the plane. I was going to say,
where you're going, they have places to buy snacks.
Speaker 4 (24:51):
I know, I know, I can't stop. I want I
kind of do that for you and me, Murph whenever we.
Speaker 1 (24:57):
Oh yeah, a little snack for the ride.
Speaker 2 (24:59):
I do that because Murphy will buy big snacks at
the airport, and it's like, there's twenty five dollars gone.
It's like I could have brought that, you know, And
so anyway, I have little snacks for them, and they're
probably gonna be like, thanks.
Speaker 4 (25:13):
We're gonna get out of the gift shop instead. I
couldn't stop.
Speaker 2 (25:18):
For Phoebe, it's a short little ring, half half sized springles,
bottle of jar or whatever, funions. She loves funions. And
then for Taylor a half little pringles, stack of like cheeseballs.
Speaker 4 (25:34):
They have all this.
Speaker 1 (25:35):
That's cool. Yeah, what did you get for us? That's right,
you're just mommy about spousing. That's not true.
Speaker 2 (25:44):
I haven't decided what to get because you keep saying
I need to reel this back in, so I didn't
know what to bring.
Speaker 4 (25:50):
Maybe skinny pop.
Speaker 2 (25:51):
Is what I like, you know.
Speaker 1 (25:52):
Yeah, you're right, and I haven't been saying.
Speaker 2 (25:56):
For you.
Speaker 4 (26:00):
Morning pick me up time.
Speaker 2 (26:01):
This is beautiful and a reminder that Toy Story five
is still playing at the box office and killing it.
Speaker 4 (26:07):
It's still number one techs invaded our house too.
Speaker 1 (26:11):
I don't know, Jesse.
Speaker 3 (26:13):
Toys are for play, but tech is for everything.
Speaker 4 (26:18):
I mean, the storyline is perfect for our time. I
have not seen it. We have not done that yet.
Speaker 1 (26:24):
I do want to see that maybe when we're on vacation.
Speaker 2 (26:26):
Maybe you know, toys still matter even in a tech world,
and they address the fact that children are growing up
in a tech world where toys seem less important, but
they are so important. This pick me up those story
is from a middle school in Phoenix, more than one
hundred students who attend the After the Bell Summer program.
(26:46):
They were supposed to be They were promised, hey, when
this movie comes out, you're not in school anymore, and
you know it's summertime, we're gonna In fact, it's probably
how they signed. One of the reasons they wanted to
sign up for this program because they were going to
all get to go see Toystive together as a group.
Speaker 4 (27:02):
Funding fell through. Here we are in June.
Speaker 2 (27:05):
Well, one of the school, the school resource officer, his
name is Sean, decided to cover the cost of it
for every student in that program, and not just to
see the movie.
Speaker 4 (27:15):
Now, I'm sure he picked them.
Speaker 2 (27:16):
Out in May. It's a summer program, but he paid
for the ticket for every student, and he paid for popcorn, candy,
and a drink for every student. The price tag under
two thousand dollars. We're just under two thousand, and he
said when he was asked about it, why he didn't.
You can't break a promise to a child. They were
promised this in their summer beautiful.
Speaker 1 (27:37):
That's really beautiful.
Speaker 2 (27:38):
He also he's like a twenty year law enforcement veteran
and he's just involved there in the community. He's like
a lot of these kids, you know, they can't just
make that happen. They can't just say I didn't get
to go, so mom and dad can we go?
Speaker 4 (27:52):
And so he Before the movie rolled, he stood.
Speaker 2 (27:55):
Up in front of the I mean, I guess since
he paid to rent out the whole thing, they let
him have a moment. He just encouraged the kids to
help each other as they grow older in life. They're
middle school, which I think is a very important age
for this to have happened. They're never going to forget
it as you get older, help each other in life
as payback.
Speaker 4 (28:13):
To me and enjoy the movie.
Speaker 1 (28:16):
That's really beautiful.
Speaker 4 (28:17):
Officer Sean.
Speaker 2 (28:18):
By the way, toy story five still number one, probably
until Spider Man comes along this summer.
Speaker 4 (28:25):
Sam's always up on the new eats. He's the food dude.
Speaker 3 (28:29):
You know. The ver Easta cups at Starbucks, the ones
that went viral for Christmas, and they're bringing them back
against pink ones. The pink ones are coming out July thirteenth.
We're gonna fly off the show to get ahead of
that one. A couple other fast food places are actually
releasing glasses too. Now. Of course, Duncan is dropping the
Eagle cup. I think this one is actually plastic though
(28:52):
still it's not class like the Starbucks one, and that
one has already dropped. And then Thursday, Jack in the
Box is dropping the glass Jack Sipper glass.
Speaker 4 (29:03):
Yeah, that's gonna get broken.
Speaker 3 (29:05):
Well it's Starbucks, No, I guess they could get broken. Okay,
I don't know if that's the new trend coming up with.
Speaker 2 (29:10):
That's not a new trend. That's things are cyclical glasses.
Collectible glasses was a thing when we were kids.
Speaker 1 (29:16):
Remember, Oh yeah, that's why my mom went and got
the drinks at Red Lobsters often. But that's another story
for another day.
Speaker 3 (29:22):
Oh, it was the light of the lighthouse.
Speaker 4 (29:25):
Yeah, it was like a naked lady one. No, you
said there was a naked lady glass who was selling that?
Speaker 1 (29:32):
You know, I don't know what you're talking about.
Speaker 4 (29:35):
I thought for sure you said that.
Speaker 1 (29:37):
Red Lobster did not sell naked lady glasses.
Speaker 3 (29:42):
So I sold endless shrimp and that was the problem,
at least.
Speaker 1 (29:45):
Not the one in the city I grew up here.
Speaker 3 (29:46):
Yeah, okay, so break the kids and get a naked
lady glass.
Speaker 1 (29:50):
I don't know, I don't remember that too.
Speaker 3 (29:51):
Onward, I'm sorry, right well, moving on, KFC is introducing
chicken or Country fried Steak on us. Oh yeah, unusual.
Speaker 4 (30:01):
Huh, it's well chicken Country.
Speaker 3 (30:02):
It starts tomorrow and it's gonna be every Wednesday through
August the nineteenth, only available on Wednesdays and only available
if your KFC wants to take part in it. They're
not making all of them nationwide, do okay? The you know,
the gravy on it, the creamy pepper gravy and.
Speaker 4 (30:17):
Everything that's fast food meets comfort food.
Speaker 3 (30:19):
Yeah that is. There is a Marvel show, an animated
show on Disney Plus called X Men ninety seven they're
about to come out with season two. Well, they've teamed
up with Dave's Hot Chicken to offer a meal with
Marvel characters in them. Ooh yeah, you can get Wolverine, Cyclops,
Storm or Jean Gray.
Speaker 4 (30:36):
Okay, no iron Man, huh no no this X Men.
Speaker 3 (30:39):
Iron Man's he is Marvel, but he's a different part.
Speaker 4 (30:43):
I'm sorry, I'm not nerd enough for that.
Speaker 2 (30:45):
No.
Speaker 4 (30:46):
Sorry,
Welcome to the Murphy Salmonchoty Weekend Show podcast, highlighting some
of our favorite moments from this past week.
Speaker 2 (00:08):
The teacher the secret, A secret and one of the
greatest dinners ever, and that is It's true with everything
in life, if it's impromptu, there's something fantastic about it
because your expectations are low or nothing. So I hope
you know what story I'm about to tell. So the
other night, I was at my mom's really late because
I'm staying over at her house as much as I
(00:28):
possibly can. And Murphy was running late to he had
work and meetings and whatever you had. And I roll
into the house and it's late, and I'm thinking about
not even eating or just having cereal.
Speaker 3 (00:39):
Well, that's what I.
Speaker 1 (00:40):
Thought was gonna be like sandwich night for me. I
thought I was gonna be fending for myself. Is this
what you're talking about?
Speaker 4 (00:44):
Yes?
Speaker 2 (00:45):
Yeah, And so I look in the refrigerator and I'm like, oh, wait,
we have bacon, we have eggs. Oh oh, and I
know we have bread for toast, and so you know what,
he's on the way. I'm dropping the bacon down in
a pan. I did some scrambled eggs rolled in and
you were like, and by the time I put it
in front of you, he was like, these are the
(01:05):
best eggs I've ever had.
Speaker 1 (01:07):
It was it smelled like waffle house when I walked in,
because you know, you don't expect to smell breakfast when
you walk in the house at night, you know. Yeah,
so yeah, it was. It was an avocado toast.
Speaker 4 (01:16):
Yeah, put avocado on the toast, as we have that.
Speaker 2 (01:18):
So and it was. It was really delicious for me.
It was because I had zero expectations. I was thinking
of even skipping dinner because I don't like to eat late,
and then you had, you had. You thought you're going
to be slapping to gather pieces of bread and whatever
turkey was left over, and it was so good. I
don't know that I can live up to that again
(01:39):
next time we have breakfast for dinner. Because of the impromptuness.
Speaker 1 (01:43):
I mean, I know that all of the context kind
of makes a meal a meal like that what you're saying,
But I don't know why I thought they were the
best eggs ever. Yes I was hungry, but yes you
did the little soft scramble thing.
Speaker 2 (01:56):
That you did. What I do is what I do
with my eggs, is I sort of fry scramble them.
Speaker 3 (02:01):
Yeah.
Speaker 2 (02:01):
So I put them in the pan first, and it
looks like I'm going to fry them, you know, it's
like the yolk is sitting there and oh, that must
be fried. But as soon as it starts to get
the white, starts to get a little solid, I start
scrambling them, and so you kind of with the scramble,
you get a little bit of that fantastic yellow softness
in every bite.
Speaker 4 (02:22):
They're actually pretty too, they're pretty earth Yeah.
Speaker 1 (02:24):
I mean, ever since you started doing that, that's the
way that I make them now, I know.
Speaker 3 (02:27):
Well, but yeah, the unexpected is perfect, especially when it's
breakfast for dinner.
Speaker 2 (02:32):
Or anything in life. Impromptu is fantastic.
Speaker 4 (02:35):
Enjoy some of it. This summer. Sam's always up on
the new eats. He's the food dude.
Speaker 3 (02:43):
So excited about this one. Arby's potato cakes all right,
potoato kikes.
Speaker 1 (02:47):
Oh those I've had those before. Those are the wedges, yes, right.
Speaker 4 (02:51):
It's a little it's like a little hash round.
Speaker 1 (02:53):
A truck stop ones.
Speaker 3 (02:54):
They're coming to the freezer section now at the grocery store.
Speaker 1 (02:57):
Okay, wait, gets.
Speaker 3 (02:58):
Your own bag.
Speaker 4 (02:59):
You had them at a truck stop.
Speaker 1 (03:01):
Yeah, this truck stop had an Arby's. I'd heard about
potato cakes for a long time. Potato cakes, and uh,
it was an opportunity while I was on the road.
I'm like, I'm going to get them, and they were
worth it.
Speaker 4 (03:12):
Never miss an opportunity a truck stop.
Speaker 1 (03:14):
I waited for them to become to come fresh out
of the fryar yah.
Speaker 3 (03:18):
Now you can do it at home and try the
youngest cheese steak yet not. Yes, the cheese and onions
are great. Oh and you don't have to get the
half pound version because there's enough meat on the regular version. Okay,
good deal, because you know Arby's they got the meats
all right, thank you. I got a new chips Ahoy
coming with buzz and woody on it. It's Toy Story
(03:39):
chips Ahoy called Candy Blast Fudgy Chocolate Chip Cookies, graand
Cracker Cookie, Bass Fudge Chips, Candy Blast Chips and star
shaped Sheriff Bage Cool.
Speaker 2 (03:49):
It sounds like a cookie with everything in itid Cowboy
Cookie Kings.
Speaker 3 (03:53):
Hawaiian now has single serve soft pretzel pretzel bites. The
little packs there okay, packed those and the kids lunches,
we eat them up too, and dippaman cheese Spoothy King's
now doing a chicken flat bread grilled chicken, tomatoes, cheese
and your choice of dressings on that one.
Speaker 2 (04:11):
I saw that one like they're they're doing like avocado
toast as well, and things like that now too, because
you know, all the places have drinks now, and now
the drink places have food.
Speaker 3 (04:20):
Yeah, And hearing y'all talk about avocado toast the other day,
so good. I put someone I bought an avocado first
time ever and put it on a bagel first time. Yeah,
I don't ever buy avocados. So good, and I whipped
it out, smashed it all up and put it on
the bagel along with my bagel season bacon and egg.
Speaker 4 (04:39):
Seasoned it.
Speaker 3 (04:39):
Yeah good.
Speaker 4 (04:41):
It is so good and it's actually good for you.
It's got healthy fats.
Speaker 3 (04:44):
And here's one. For the entire month of July, Applebee's
is bringing back the dollar rita the entire month. The
dollar rita is back. Margarita tequila triplesec and line for
one dollar. Yeah whatever, even if it's bad, it's good.
Speaker 1 (05:00):
It's a scholar.
Speaker 4 (05:01):
Thank you food dude. Follow us on Instagram, Facebook, and YouTube.
Speaker 2 (05:08):
You can also email us at Murphy, Samandjody dot com
and we love to hear from you there and we
do read and see every single email.
Speaker 1 (05:14):
And Jody sent an email not you. She didn't send
it to herself.
Speaker 4 (05:18):
It's a different how does she spell it?
Speaker 1 (05:20):
She actually spells it Jody ah and you're a jod
I Jody. I'm an I so thank you Jody. Here's
the email. What's the TikTok name of the ninety six
year old woman?
Speaker 4 (05:31):
Grandma?
Speaker 2 (05:32):
That's grandma drawniak is her name d R O n
I a K. This was in the morning pick me
up last week and we shared her because she's such
a pick me up because she parties at the nursing
home and they even sent her a letter to say
you need to stop partying and having your girlfriends over
and offering other residents.
Speaker 1 (05:52):
Alcohol at ninety six years old.
Speaker 2 (05:55):
She tore up the letter, shared it on her TikTok
and her Instagram and had a few words, I.
Speaker 1 (06:00):
Pay twelve dollars a month to live here.
Speaker 4 (06:05):
I could party if I my girlfriends are coming over tonight.
We're going to drink and gossip party. But we do
get rowdy. I can't help it. I love to party.
Speaker 1 (06:20):
So funny.
Speaker 2 (06:21):
She's ninety six, but she rolls like she's sixty or something. Anyway,
Grandma drawniac D R O N I A K. You
can follow her. She has millions of followers, and it's
not just about partying. It's also just life advice. She
loves a good give dating advice to give.
Speaker 3 (06:37):
Her a follow.
Speaker 2 (06:39):
Give her a follow. We also have this from Justin.
You guys are getting fussed out, especially Sam. So last
week we shared that Murphy and I are feeding our
dogs as they get older fresh pet food. We switched
from kibble to fresh, the soft kind that we keep
in the refrigerator, and we were talking about it and
Justin had suggested that we He says.
Speaker 4 (07:00):
He heats up his cat's food.
Speaker 3 (07:02):
Oh that's right.
Speaker 4 (07:03):
I thought that was so funny.
Speaker 1 (07:06):
We just thought it was bougie. We were just teasing.
Speaker 4 (07:09):
I draw the line there.
Speaker 2 (07:10):
Yeah, So Justin says, I knew Sam would have something,
but I only microwave the leftover food that I store
in the fridge. Think about leftover meat. Most people don't
enjoy that cold. Uh, you need to pamper a boom more. Sam,
No anyway, thank you guys for sharing my comment. It
(07:31):
always becomes part of my wow when you do have
a great day, that's from justin.
Speaker 1 (07:36):
Thank you kill you I do too well, you know
what I mean. Look, it is true a dish tastes
different when it's warm versus when it's cold. And I'm
sure dogs and cats.
Speaker 4 (07:45):
For your babies if you want to justin, I like
it gets cold kibble every day.
Speaker 2 (07:52):
Take us along on the podcast when it's convenient for
you and the family, maybe in the car. Just search Murphy,
Sam and Jody anywhere you get your podcasts.
Speaker 1 (07:59):
Yeah, and you know, yesterday's After the Show podcast, Jody
was talking about how it's like we're dating again almost
because you're spending so much time with your mom right now.
She's recovering and so you know, we're kind of experiencing
new things together, eating a little bit more, and.
Speaker 2 (08:13):
So I can actually see you. When I leave work
and go straight to her house, I don't see you.
So we have to eat anyway. So you want to
have lunch quick? Yes, you want to have dinner quick. Yes,
We've been going on a lot of dates so that
we can see each other.
Speaker 1 (08:25):
I discovered something really cool when you weren't home the
other night, and this was.
Speaker 2 (08:32):
You discovered my five sam A right, you discover what
Sam loves about single life.
Speaker 1 (08:37):
Yeah, exactly. And but you know, being a gadget guy,
you asked me to make a pork tenderloin the other day.
Speaker 2 (08:44):
Remember, well, I just told you there's a pork tenderlin
in the fridge. You can make it if you'd like,
because I'm not there to make.
Speaker 1 (08:50):
Yeah, which is exactly the way to say, I want
you to make the work.
Speaker 4 (08:54):
I wanted you to have something to eat. I didn't
want you to have to drive through I know that.
Speaker 1 (08:59):
But the you know the thing about the pork tenderloin
that I've noticed, you know, Jody just said, yeah, throw
it in the oven, you know, four twenty five forty
five fifty minutes to look at it, just see, you know,
if it's done. I remembered though, that I have a
meat thermometer, so.
Speaker 4 (09:13):
Because it really is going to use this after all
these years, I was reading.
Speaker 1 (09:16):
The back of the package for somebody that never reads
instructions and never use right.
Speaker 2 (09:21):
Right, I'm the one that cooks mostly. And but you
I don't know if you bought that because you just
wanted it, but I don't use it.
Speaker 1 (09:27):
Yeah no, no, no, no, you don't use it, but
you should. For pork tenderline, apparently because it was perfect.
It was perfect. It came out perfect. The you know,
you stick it in a four twenty five and it
says until the center becomes one hundred and fifty degrees
or higher. Now, some food, you know, manufacturers, they're going
to want to push it hired for safety, but like
(09:48):
between one fifty one sixty is what the USDA recommends,
you know, and then you let it sit for three
minutes after you know that's happened, okay. And I was
concerned about the red juices. I read about those too.
It's like, that doesn't mean that it's blood red. It
just means it's you know, juicy. You just have to
get that temperature right. And so I followed those directions.
It took about thirty minutes. Thirty five minutes.
Speaker 4 (10:09):
Yeah, see that's a little bit less than I do it.
And it was juicy, Yeah, it was juicy.
Speaker 1 (10:12):
Earth I thought, you know, the only reason I didn't
like pork tender one is I thought, man, these things
are just dry. And then I realized that.
Speaker 4 (10:20):
The first time I'm hearing that you didn't like it.
Speaker 1 (10:22):
I didn't say I didn't like it. I said they
just I noticed they were dr.
Speaker 4 (10:25):
Say you didn't like it.
Speaker 3 (10:27):
Oh, you know what you can do with that thermometer.
Speaker 2 (10:30):
I'm glad you finally got to use that gadget. And
from now on you're the pork tender. Yeah, take us
along with the family when it's convenient for you. It's
the Murphy, Sam and Jody podcast, the whole show, every
day after the show, and the weekend show podcast.
Speaker 3 (10:46):
Yeah.
Speaker 1 (10:47):
One thing I find really curious with everybody bragging about
how big and strong AI is and how many wonderful
things you can use it for, there's one thing brag
about that well. I mean, I just you. Every single
webs site you go to now it talks about use
ra AI for this, use our AI. It's everywhere. But
the one thing that still has not been fixed yet
very well is voice to text on a phone, because
(11:09):
I still have issues with it. I had a huge
one this past week. It's not as embarrassing as the
one that for a few years ago. Remember I was
sending the note to somebody who is in.
Speaker 4 (11:18):
HR and you said, hey, sexy.
Speaker 1 (11:20):
Well, yeah, her name was Jackie, but that's what the
voice text turned it into.
Speaker 4 (11:25):
Yeah, Jackie loves me, Yeah, and you know.
Speaker 1 (11:28):
And then the other one, it was something about getting
something back in it that turned into bath. It's like
all the all the things that are wrong to send
to HR, this one wasn't. But this was just a
you know, a coworker that I sent a note to.
We're just talking about how you know this past week
to me was like being hit by a tsunami. And
so I typed the whole thing out and I hit send,
and then I realized what I sent said, I feel
(11:50):
like I've been hit by a salami. That's what the
voice to text turned it into. And I I think
I was speaking clearly. Now, Jodi says a lot of times,
what will happen is I'm talking too fast in voice
to text can't really pick.
Speaker 3 (12:03):
Up the thing about it, though, is we've had that
come from you so many times, or at least me.
But you know, I can translate it. I can read
the paragraph and go, Okay, I know what he's saying. Yeah, yeah,
because you know what words got screwed up and what
he was trying.
Speaker 2 (12:16):
You can tell when Murphy has texted you and voice
to text you can absolutely tell. But I do think
that when you are voice to texting or when you're
speaking to a speaker, when you're speaking to AI, you
need to speak like this. You're probably right, and not
the way you order it the drive through the way
Murphy orders it the drive through, especially if you're gonna
(12:36):
be speaking to AI at drive through is coming soon,
which you probably are already. Murphy is more casual at
the drive through. You know, it's like a social interaction him.
It's like, hey, so I'll have and it's it gets
it wrong. You need to the two words right, I
would like a cheese burger.
Speaker 4 (12:55):
It's how you need to do.
Speaker 1 (12:56):
But at some point they're going to have to make
it smart enough where we don't have to enunciate right.
I mean, isn't the point that though, because it makes
you sound funny, I will take the number one.
Speaker 4 (13:07):
I mean, you get your order right?
Speaker 3 (13:09):
Well, that's right, sexy. I had another mind blowing conversation
with my mom on the weekend. This weekend.
Speaker 4 (13:17):
How is miss Judy?
Speaker 3 (13:18):
She's doing good. I don't know if you knew this,
but she had the day care where she works. They
had cut her back the three days a week.
Speaker 1 (13:26):
Why why they cut her back?
Speaker 4 (13:28):
Because of why?
Speaker 3 (13:29):
I think financial reasons. Oh it's hard to get a
straight answer.
Speaker 1 (13:33):
You're eighty six years old, man, you have been here
for fifty years.
Speaker 4 (13:36):
Go home.
Speaker 3 (13:38):
But she was so happy because they got her back
to five days a week. So she's back working full time.
Speaker 4 (13:43):
What is that's it's a full time job. She works
like a full day.
Speaker 3 (13:47):
Yeah, she works with full babies. Yeah, well yeah, I
think she's working with the two and three year olds.
Oh she loves them too, by the way, because she says,
you out there shopping at Walmart and they see you
and they got miss Judy.
Speaker 1 (13:58):
Miss Judy.
Speaker 3 (13:58):
She loves that one. But the thing I found out
about her this weekend is that when she was in
high school, she was on the basketball team.
Speaker 4 (14:08):
You never knew this about your mother.
Speaker 3 (14:09):
She's eighty six. I have never heard this story once
in my life.
Speaker 1 (14:12):
There are no yearbook photos of her on her basketball team.
Speaker 3 (14:16):
If there are, I don't have her yearbooks. I don't
know if she even has her yearbooks.
Speaker 4 (14:19):
Was she good? What's position did she play?
Speaker 3 (14:21):
She played guard? Oh? Yeah, and could I didn't I
didn't want to ask, were you're good? I just like,
why not tell me the story? She played three years
on the team. Wow, So I mean at some point
she had to be a starter, the first stringer to zoom.
Speaker 4 (14:37):
I mean that doesn't mean she is. It depends on
how deep the bench was.
Speaker 3 (14:41):
When you learn stuff about your parents as it changed
your view. Because it's like, my mom has never as
far as I've known, as long as I've known her,
which would be my whole life, she's never been athletic.
She never got out there and through the ball with us,
or through the frisbee or did anything like that.
Speaker 4 (14:56):
Just because she didn't do that with you, didn't mean
doesn't mean she didn't have it in her.
Speaker 2 (15:00):
She actually is athletic. She's eighty what working at a
daycare chasing two and three year olds every day.
Speaker 3 (15:06):
Yeah, that's true.
Speaker 4 (15:07):
That's the kind of job you go home and take
a nap after. Not her, That's what I'm saying.
Speaker 3 (15:11):
She goes home and she has to go out and
run to the grocery and do other stuff.
Speaker 4 (15:14):
She's a dynamo.
Speaker 1 (15:16):
Well, you know, Jodi played basketball in middle school, so
middle a high. Yeah. A lot of times it starts
in pe and sometimes it ends after high school.
Speaker 3 (15:25):
You know, the next time I'm visiting at home, I'm
bringing the basketball. I'm gonna see what she's got.
Speaker 4 (15:31):
Oh, she's going to put you to shape.
Speaker 1 (15:33):
Break open a yearbook too.
Speaker 3 (15:34):
Yeah.
Speaker 2 (15:36):
You know, we love hearing from you anytime. On Facebook Messenger,
Rebecca sent this to the show. Heard you guys talking
about fireworks and dogs on the fourth of July.
Speaker 4 (15:46):
Yeah, yeah, to keep them safe. It's very scary for them.
Speaker 1 (15:50):
Well, they get scared, and if they get loose, that's
the problem. It scares them so bad they run away.
Speaker 2 (15:55):
And you know what, my urs have never gotten loose.
I don't want to be scared. I want them to
be what is that.
Speaker 4 (16:01):
I need them to be happy and content.
Speaker 1 (16:03):
Well that makes sense, I mean because if if they
are scared, I know, at least one of our dogs
visibly shakes whenever they're scared.
Speaker 4 (16:10):
They both do.
Speaker 1 (16:11):
I mean, he's a Chihuahua. It happens naturally. Yeah, you know,
but yeah, less him.
Speaker 2 (16:15):
Okay, So I heard you talking about dogs and the
fireworks on fourth July. I have happy hoodies for both
my dogs. They are similar to the thunder shirt. This
is from Rebecca Rebecca, similar to the thundershirt, but it
only goes over their ears to muffle out the noise.
Speaker 4 (16:30):
Rebecca, that sounds awesome. Happy hoodies.
Speaker 1 (16:33):
I wonder if those are noise cancelation hoodies rechargeable dogs.
Speaker 2 (16:39):
Speaking of dogs, we've been sharing how much we are
spoiling our oldest well, our old dog Champ, my boyfriend
dog favorite one in the world, as he is in
decline and we've you know, had.
Speaker 3 (16:50):
Discussions in his twilight years.
Speaker 2 (16:52):
We've had discussions with our vet about it, and she's like,
just keep him comfortable and give him lots of treats,
which I definitely took that assignment seriously.
Speaker 1 (17:01):
Well, he bounced right back from whatever it was. And
he's almost fourteen years old.
Speaker 4 (17:05):
I know, he's acting like he's a pup again.
Speaker 3 (17:07):
Yeah, he's getting chicken, gets some peanuts.
Speaker 1 (17:10):
I think his trick worked.
Speaker 2 (17:11):
He's getting real food. He's getting fresh food now, not
kibble anymore. And he's getting from me like a peanut
butter or treat every night and things like that.
Speaker 1 (17:20):
Well you call it real food, but it really is
crammed into a tube.
Speaker 3 (17:25):
It is.
Speaker 1 (17:25):
It's fresh from the refrigerator. Section.
Speaker 2 (17:28):
Angela sent this about Champ because we posted a beautiful
reel of him being gorgeous and old. Him's the goodest boy.
I feel like the show should come up with a
Champ shirt. I have to keep the Wow one, but
would totally rock a Champ shirt in all seriousness. I'm
as much of a Champ fan as I am of MSJ.
Speaker 1 (17:49):
Well, that is really sweet.
Speaker 4 (17:51):
That is so so sweet. Now I got to get
to work on the Champ shirt.
Speaker 1 (17:55):
I'm no kidding.
Speaker 2 (17:56):
Keep becoming any time and joining the conversation eight seven
seven one zero for MSJ. We know for Fourth of
July cookouts and barbecues that hot dogs are the number
one choice for Americans, probably because of cost and because hey,
it's a good excuse to have a hot dog. Yeah,
but if you're doing burgers instead. The rules for making
the perfect burger, Murphy's got some listed part of our
(18:20):
cool Summer Eat, said Murphy Salmon Jody dot Com. You
really do have the best rules for a burger. But
there's one, that one trick that you missed, Murphy, really,
Butcher's across America.
Speaker 1 (18:30):
Oh okay, Well, I want to know how to enhancew
it my and look, my idea came for my friend Dave.
Speaker 4 (18:34):
It's true, bo and he is serious about burgers.
Speaker 1 (18:37):
This whole thing was don't overwork the meat. Well, st
and pepper, that's it, by a good cut, that's where
you start.
Speaker 2 (18:42):
Well, he's correct. Butchers have said that too. The more
you work the meat, the tougher it gets. Don't overwork it.
Put it into a sweet little shape and get your
hands off of it. After that, it doesn't matter what
it looks like. Don't overwork it.
Speaker 4 (18:54):
And that makes sense.
Speaker 3 (18:55):
Yeah.
Speaker 2 (18:56):
The other, like recommendations from books, is that choose the
best beef you can, preferably grass fed or locally raised
fresh ground beef at eighty twenty is the fat ratio
you want. You want at least twenty percent fat, right,
because that's the flavor.
Speaker 1 (19:15):
Yeah, it is, that's what. Yeah, Yeah, you're going for
the flavor.
Speaker 4 (19:19):
Okay.
Speaker 2 (19:20):
And the other thing though that I've never heard, certainly
not from you, Murphy, and I just wanted to run
this by you from butchers is that if you want
a really great burger, take the patties out of the
fridge after you've not overworked them and let them sit
at room temp for twenty to thirty minutes before you
(19:40):
slap them on the grill or cook them. However, aren't
supposed to They're supposed to be rooms. I think, so
room temp instead of from cold to hot. The meat
will taste better if you bring it closer to room temp.
Now I know you're against that.
Speaker 1 (19:53):
Well, I just don't like leaving raw meat sitting out
for any extended period of time.
Speaker 4 (19:57):
Murphy is sure he's going to die because of raw
meat are poison and.
Speaker 1 (20:04):
There's probably a chef that can explain this too. I
would love to know that, because I will try. I
just can't leave it out sitting on the counter for
fifteen or twenty minutes.
Speaker 2 (20:12):
Temperature does matter with regards to all kinds of grilla
is going to kill all that bacteria it is.
Speaker 4 (20:18):
Get guys, would big Sam, I'm not trying to hurt
your feelings here.
Speaker 1 (20:23):
Yeah, that's fine.
Speaker 2 (20:24):
But if that is across a lot of Butcher's surveyed
and those were their top best burger recommendations, that means
that's happening when you when you order a burger and
a restaurant that you think is fantastic.
Speaker 1 (20:35):
Potentially, I mean it's a probably high end restaurant, maybe
not you know.
Speaker 3 (20:39):
Anyway, I doubt sir.
Speaker 1 (20:41):
That's on the playbook for most fast food restaurants.
Speaker 3 (20:43):
Those are right from the freezer grill.
Speaker 2 (20:46):
So anyway, get Murphy's how to work the best burger
are not overwork at at murphy Samon Jody dot com
part of Cool Summer Eats. Tipping in America is a
part of the conversation because of the FIFA World Cup
and so many international travelers here for the World Cup
who do not tip in their countries and think it's bogus,
(21:09):
they don't want to do it well like twenty.
Speaker 1 (21:11):
Percent what but you understand, I mean, different countries are different,
different cultures are different, and so the way they do
it in their country is just the way they do it.
They're not intentional, they're not doing anything intentionally wrong. It's
just the way that what they're used to right exactly.
Speaker 2 (21:23):
And we all roll in the way that feels comfortable
to us and what we feel is normal.
Speaker 4 (21:27):
So that's what's been going on.
Speaker 2 (21:28):
And in certain cities and host cities, some of the
restaurants and bars have just decided to for their servers
for you know, the way we roll in America to
put to include it okay, a service fee, the service
fee exactly.
Speaker 4 (21:41):
So is it rude not to tip? In the USA?
Speaker 2 (21:44):
The word is it's generally considered to the bars and
the restaurants rude not to tip because we it's not
legally required.
Speaker 4 (21:52):
It's you know, it's optional tip. But mostly in America
we do tip.
Speaker 1 (21:55):
Well and a lot of I think in a lot
of cases bartenders, some servers are not they're not paid
minimum wage.
Speaker 2 (22:01):
Tips are part of that's part of what they work for, right, Yeah, absolutely,
So what's expected for we all know this, but want
to go over it again, sit down restaurants. Fifteen to
twenty percent is the standard for acceptable service. If your
service is exceptional, pull of Murphy and go higher. Murphy's
a big tipper.
Speaker 1 (22:20):
When somebody has really done the hard work. It's thirty
percent for bars.
Speaker 2 (22:25):
And I don't know if you guys when you used
to drink, I'm sure you tipped even better than Murphy.
Probably so it used to be about two dollars per drink.
It's fifteen or twenty percent of the whole tab. There's
a whole tab, Yeah, I.
Speaker 1 (22:39):
Guess it depends on how expensive the drink in the
shot is.
Speaker 4 (22:43):
How many of you, how many of them there?
Speaker 3 (22:45):
Kidding?
Speaker 2 (22:46):
Ride shares like Uber and left ten to twenty percent
is generally expected in that world, and drivers do depend
on this. It's part of what they figure and count
on making well.
Speaker 1 (22:57):
And the Uber app will set a default anyway. It
makes a suggestion for you before you get out, as
I like to.
Speaker 3 (23:03):
Should Yeah, and if you don't tip, you know you
pott that's right.
Speaker 1 (23:07):
The reviews, the review.
Speaker 2 (23:09):
As a writer, you get rated as well. Yeah, there's
a piece of news to be pushing your luck. Personal services, haircuts, manicures,
massages fifteen to twenty percent, remember that one.
Speaker 4 (23:20):
That's a big one in America.
Speaker 2 (23:21):
Fifteen to twenty percent is the baseline for acceptable service. Again,
if it's exceptional and if it's below. If you have
bad service, you can do a little less, but you
still should tip, they say. And for hotel services two
dollars for bags. For bell hops two dollars per bag
for bell hops. Those are the basics over the years,
(23:42):
when we're telling you know, parent stories. I know I've
said the words moms can't stop momming.
Speaker 4 (23:47):
And it's true.
Speaker 2 (23:48):
I know I've said that before, guys, And the example
came up again. Last night, I was kind of pre packing.
We have, you know, vacation starting later this week, and
our girls Taylor and Phoebe are going with us this time.
And I say, this time, they're not little anymore. So
it's awesome that they're they're coming with us. But I
started packing, and I started packing with them in mind.
(24:12):
I can't stop mommy when I know they're going to
be there, started sending them text messages of don't bring
you know, dry shampoo, I've got it.
Speaker 4 (24:20):
I've got this. You can use that.
Speaker 2 (24:21):
I'm even bringing like a little aqua for do not overpack.
I've got this, I've got you. And then I was
running the errands, you know, like some stuff from my mom,
running into Walmart and whatnot. And I'm standing there checking
out and I bought some snacks. Wow, I thought, I
can't stop myself that I want to be. I still
want to be that mom. That's like, guess what, but
(24:44):
when you're on the plane, where's your own little snacks?
Speaker 3 (24:46):
Okay, that's for on the plane. I was going to say,
where you're going, they have places to buy snacks.
Speaker 4 (24:51):
I know, I know, I can't stop. I want I
kind of do that for you and me, Murph whenever we.
Speaker 1 (24:57):
Oh yeah, a little snack for the ride.
Speaker 2 (24:59):
I do that because Murphy will buy big snacks at
the airport, and it's like, there's twenty five dollars gone.
It's like I could have brought that, you know, And
so anyway, I have little snacks for them, and they're
probably gonna be like, thanks.
Speaker 4 (25:13):
We're gonna get out of the gift shop instead. I
couldn't stop.
Speaker 2 (25:18):
For Phoebe, it's a short little ring, half half sized springles,
bottle of jar or whatever, funions. She loves funions. And
then for Taylor a half little pringles, stack of like cheeseballs.
Speaker 4 (25:34):
They have all this.
Speaker 1 (25:35):
That's cool. Yeah, what did you get for us? That's right,
you're just mommy about spousing. That's not true.
Speaker 2 (25:44):
I haven't decided what to get because you keep saying
I need to reel this back in, so I didn't
know what to bring.
Speaker 4 (25:50):
Maybe skinny pop.
Speaker 2 (25:51):
Is what I like, you know.
Speaker 1 (25:52):
Yeah, you're right, and I haven't been saying.
Speaker 2 (25:56):
For you.
Speaker 4 (26:00):
Morning pick me up time.
Speaker 2 (26:01):
This is beautiful and a reminder that Toy Story five
is still playing at the box office and killing it.
Speaker 4 (26:07):
It's still number one techs invaded our house too.
Speaker 1 (26:11):
I don't know, Jesse.
Speaker 3 (26:13):
Toys are for play, but tech is for everything.
Speaker 4 (26:18):
I mean, the storyline is perfect for our time. I
have not seen it. We have not done that yet.
Speaker 1 (26:24):
I do want to see that maybe when we're on vacation.
Speaker 2 (26:26):
Maybe you know, toys still matter even in a tech world,
and they address the fact that children are growing up
in a tech world where toys seem less important, but
they are so important. This pick me up those story
is from a middle school in Phoenix, more than one
hundred students who attend the After the Bell Summer program.
(26:46):
They were supposed to be They were promised, hey, when
this movie comes out, you're not in school anymore, and
you know it's summertime, we're gonna In fact, it's probably
how they signed. One of the reasons they wanted to
sign up for this program because they were going to
all get to go see Toystive together as a group.
Speaker 4 (27:02):
Funding fell through. Here we are in June.
Speaker 2 (27:05):
Well, one of the school, the school resource officer, his
name is Sean, decided to cover the cost of it
for every student in that program, and not just to
see the movie.
Speaker 4 (27:15):
Now, I'm sure he picked them.
Speaker 2 (27:16):
Out in May. It's a summer program, but he paid
for the ticket for every student, and he paid for popcorn, candy,
and a drink for every student. The price tag under
two thousand dollars. We're just under two thousand, and he
said when he was asked about it, why he didn't.
You can't break a promise to a child. They were
promised this in their summer beautiful.
Speaker 1 (27:37):
That's really beautiful.
Speaker 2 (27:38):
He also he's like a twenty year law enforcement veteran
and he's just involved there in the community. He's like
a lot of these kids, you know, they can't just
make that happen. They can't just say I didn't get
to go, so mom and dad can we go?
Speaker 4 (27:52):
And so he Before the movie rolled, he stood.
Speaker 2 (27:55):
Up in front of the I mean, I guess since
he paid to rent out the whole thing, they let
him have a moment. He just encouraged the kids to
help each other as they grow older in life. They're
middle school, which I think is a very important age
for this to have happened. They're never going to forget
it as you get older, help each other in life
as payback.
Speaker 4 (28:13):
To me and enjoy the movie.
Speaker 1 (28:16):
That's really beautiful.
Speaker 4 (28:17):
Officer Sean.
Speaker 2 (28:18):
By the way, toy story five still number one, probably
until Spider Man comes along this summer.
Speaker 4 (28:25):
Sam's always up on the new eats. He's the food dude.
Speaker 3 (28:29):
You know. The ver Easta cups at Starbucks, the ones
that went viral for Christmas, and they're bringing them back
against pink ones. The pink ones are coming out July thirteenth.
We're gonna fly off the show to get ahead of
that one. A couple other fast food places are actually
releasing glasses too. Now. Of course, Duncan is dropping the
Eagle cup. I think this one is actually plastic though
(28:52):
still it's not class like the Starbucks one, and that
one has already dropped. And then Thursday, Jack in the
Box is dropping the glass Jack Sipper glass.
Speaker 4 (29:03):
Yeah, that's gonna get broken.
Speaker 3 (29:05):
Well it's Starbucks, No, I guess they could get broken. Okay,
I don't know if that's the new trend coming up with.
Speaker 2 (29:10):
That's not a new trend. That's things are cyclical glasses.
Collectible glasses was a thing when we were kids.
Speaker 1 (29:16):
Remember, Oh yeah, that's why my mom went and got
the drinks at Red Lobsters often. But that's another story
for another day.
Speaker 3 (29:22):
Oh, it was the light of the lighthouse.
Speaker 4 (29:25):
Yeah, it was like a naked lady one. No, you
said there was a naked lady glass who was selling that?
Speaker 1 (29:32):
You know, I don't know what you're talking about.
Speaker 4 (29:35):
I thought for sure you said that.
Speaker 1 (29:37):
Red Lobster did not sell naked lady glasses.
Speaker 3 (29:42):
So I sold endless shrimp and that was the problem,
at least.
Speaker 1 (29:45):
Not the one in the city I grew up here.
Speaker 3 (29:46):
Yeah, okay, so break the kids and get a naked
lady glass.
Speaker 1 (29:50):
I don't know, I don't remember that too.
Speaker 3 (29:51):
Onward, I'm sorry, right well, moving on, KFC is introducing
chicken or Country fried Steak on us. Oh yeah, unusual.
Speaker 4 (30:01):
Huh, it's well chicken Country.
Speaker 3 (30:02):
It starts tomorrow and it's gonna be every Wednesday through
August the nineteenth, only available on Wednesdays and only available
if your KFC wants to take part in it. They're
not making all of them nationwide, do okay? The you know,
the gravy on it, the creamy pepper gravy and.
Speaker 4 (30:17):
Everything that's fast food meets comfort food.
Speaker 3 (30:19):
Yeah that is. There is a Marvel show, an animated
show on Disney Plus called X Men ninety seven they're
about to come out with season two. Well, they've teamed
up with Dave's Hot Chicken to offer a meal with
Marvel characters in them. Ooh yeah, you can get Wolverine, Cyclops,
Storm or Jean Gray.
Speaker 4 (30:36):
Okay, no iron Man, huh no no this X Men.
Speaker 3 (30:39):
Iron Man's he is Marvel, but he's a different part.
Speaker 4 (30:43):
I'm sorry, I'm not nerd enough for that.
Speaker 2 (30:45):
No.
Speaker 4 (30:46):
Sorry,
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