May 13, 2026 • 15 mins
A great article in the DMN about the food that local chefs can't stand.
Listen
Watch
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
This is the world famous Ben and Skin show. Thank
you for tuning in and listening. You can listen at
ninety seven point one FM obviously, or you can stream
the show on the iHeart app, which is totally free.
Just go download the iHeart app search Ben and Skin.
You can get all of our podcasts there as well,
so you can listen anytime. In fact, each show is
posted there as kind of one self contained podcast. You
(00:22):
can listen without the music and listen for about an hour,
an hour and ten minutes. Listen in the morning, listen
at night. You make the rules that search Ben and
Skin on the iHeart app. But right now it's time.
Speaker 2 (00:31):
For this.
Speaker 3 (00:36):
Good time.
Speaker 4 (00:41):
Good alas morning News Dell article Sarah Blaskovic on the
case here.
Speaker 3 (00:46):
The article is titled Overrated.
Speaker 4 (00:50):
Dallas Restaurant tours dish on the most Annoying ingredients and
it's really about foods that they don't really like to
put in their foods. Probably one of them. Do you
guys like Seltzer water because that's.
Speaker 3 (01:04):
One that you get start out here by, like.
Speaker 1 (01:08):
Seltzer's or just like seltz So I like Seltzer's, I
like happy Dad. I feel like you have to have
them in case you get a stain on your clothes.
Speaker 3 (01:17):
All right, that's always been the thing that'll get it.
Speaker 1 (01:19):
Yeah, But like, is that like carbonated water bubbly?
Speaker 3 (01:25):
Yeah, those brands.
Speaker 1 (01:26):
I I like them better in theory than actually when
I drink them. What I find is that when I
start drinking, I'm like, man, I sure wish I had
some water right now.
Speaker 2 (01:35):
They don't taste good without tequila or vodka, in my opinion.
Speaker 4 (01:39):
The CEO and gay works over at a place called
Apothecary on Greenville Avenue, says, lobster doesn't like it.
Speaker 3 (01:48):
I don't like lobster either. Man, I love lobster.
Speaker 1 (01:51):
I love lobster too, And I like lobster bisk And
why don't you like lobster.
Speaker 2 (01:56):
I don't know. I've had it a few times.
Speaker 3 (01:57):
I've had it.
Speaker 2 (01:58):
I'm like, I just I like way better salmon A
lot of other fish over.
Speaker 1 (02:03):
Well, hold on, you can't combine crustaceans and fish. It's illegal.
Speaker 2 (02:07):
Okay, I'm sorry, Yeah, I'll dump that.
Speaker 3 (02:09):
No.
Speaker 1 (02:09):
But okay, while he's down crustaceans, I'm with bent on this.
Speaker 3 (02:13):
I ain't into mudbugs, dude.
Speaker 1 (02:15):
It's too much work. It's like you work your ass
off for an eighth of a chicken nugget.
Speaker 3 (02:20):
Yeah.
Speaker 1 (02:20):
What I usually do is I'm like, man, I think
I just want one of those potatoes that are in there.
Speaker 4 (02:24):
People like, nah, a suck on the head, get all
the brain juice out of there, that's what's really delicious,
And like.
Speaker 3 (02:28):
Really, yeah, why don't you just eat a roach?
Speaker 1 (02:31):
So I'm low on those, but I'm high on crab
and lobster. And I definitely f with shrimp. And I
know shrimp is the cockroach of the ocean, but man.
Speaker 3 (02:40):
I love it. I love shrimp. Shrimp's great. I love prowns.
Speaker 4 (02:43):
This guy to say says food tastes great when it
is the most, when it's the most itself and paired
with complimenting flavors. If people won't eat something without it
coming from a butter jacouzie, then I can't justify paying
fifty dollars a pound for it.
Speaker 3 (02:58):
That's fair. What a great band named butter. That's fair.
Speaker 1 (03:02):
Like anything you eat that you drown in Butter's gonna
taste somewhat good. Okay, along those same lines, how do
you guys feel about just eating a plane baked potato?
Speaker 5 (03:12):
Man?
Speaker 3 (03:13):
Non interested, too starchy. I'm someing what I'm looking for,
but I'll do what I gotta do. What if it
just has pepper on it, I can't do it. Do
you need butter? And do you have to have sour cream?
Speaker 4 (03:26):
No?
Speaker 3 (03:26):
I just need a little butter something on there to
break it up, Cheese on there. You know, let's get crazy,
let's get weird. I'd way prefer sweet potato to a potato.
Speaker 1 (03:35):
I don't know why. Maybe I need to circle back.
I'm not a big sweet potato guy. Why if you
love sweet.
Speaker 4 (03:41):
Potatoes recently, like I opened my palate mouth a little
more for sweet potatoes, but I think I don't like
that they're shaped weird, you know, just it has nothing
to do with it's just odd. You don't have to
in take it, you just eat it. I know, it's
it's just something weird about it. Okay, too much pre
(04:02):
pairing of a potato.
Speaker 1 (04:03):
Then I'm going to circle back on sweet potatoes this week.
Speaker 2 (04:06):
I love them and I can't get Mike to like
them again.
Speaker 4 (04:10):
I have another one on this list here, Truffle Oil
and the guy who runs the Bread Club and Uptown
and it's Michelin starred neighbor Mamani says, uh didn't like it.
Speaker 1 (04:26):
Truffle truffles like the mushrooms that are buried that pigs
go find.
Speaker 3 (04:31):
Yeah out, that's what they come from.
Speaker 1 (04:34):
I've had magic truffles before at that Italian restaurant in
New York. Is one of the best things I've ever
put in my mouth. But they were flown in from Italy.
I think I'd like some ruffles flown in.
Speaker 3 (04:46):
But do you like shrooms? Uh? Somewhat. If I'm eating
a steak or something, I might have some shrooms with it. Yeah.
Speaker 4 (04:54):
I don't like mushrooms at all. I have one that's very,
very problematic. Her name is chef Anastasia, you know, and yes, Pittman,
let's go.
Speaker 3 (05:07):
She says that she doesn't like nachos.
Speaker 1 (05:11):
Yeah, no, I agree, man, He's right, Skin's right. What
a total bitch.
Speaker 3 (05:16):
But what does that even mean? I don't like nachos.
Speaker 1 (05:19):
That means it's kind of like if someone says they
don't like Mexican food.
Speaker 3 (05:22):
You're like, hey, you don't like beans and cheese and meat.
I don't understand.
Speaker 2 (05:27):
I was agreeing that I don't like nacho's, not that
she's a bitch.
Speaker 3 (05:29):
Oh really, Oh it's a bitch thing.
Speaker 6 (05:33):
No, you don't like nacho because you don't like chips
and cheese and I like all of those things.
Speaker 2 (05:43):
But you can never eat it before something gets soggy
and gross.
Speaker 1 (05:47):
Book, she's making some good points in there.
Speaker 3 (05:50):
This is why Skin is fixed to this. This is
when I this is where I win.
Speaker 1 (05:55):
You eat you may you take the five extra minutes
and make each nacho individually.
Speaker 4 (05:59):
Nacho those compuestos, what is that compuestos? I think it's different. So, Christina,
you made a valid point. When you stack it all up,
it can get soggy. And that's why Skin is a
real innovator in the space.
Speaker 3 (06:14):
You gotta get.
Speaker 1 (06:15):
It's just like they do at a nice restaurant. Not
a nice but like the difference in a fast food
Mexican restaurant and going to Gloria's or whatever. Is each
individual nacho. You don't just put a bunch of chips
in stack crap on it. Each individual nacho is dressed separately. Well,
here's what she said in the article. If you guys
want to just just think about what you guys said earlier.
Speaker 3 (06:36):
I know. Oh god.
Speaker 4 (06:38):
Then she said quote, I cannot stand a mile high
pile of dry chips. It's a melted cheese on topay,
But hear me out NA chose kmpuestos or where it's at?
Speaker 1 (06:48):
What is that individual nacho? I'd like to apologize on
behalf of skin for calling her a bitch. I'm she
was really on point. I'm going to reach out to
her and say, hey, I call you a bitch before
I heard your entire thought, which makes me just like
Pat McAfee.
Speaker 5 (07:04):
It's gonna be, but it's gonna be just like me
apologizing to that Rangers player who had never heard of
me in the clubhouse, apologizing for my opinion. He didn't
speak English and had never heard of me and didn't care.
Speaker 4 (07:15):
Man.
Speaker 1 (07:16):
I said you'd never make the majors and that they
should trade you.
Speaker 3 (07:20):
Now, and like, who is this? No, no, no, what's happening?
Speaker 4 (07:24):
I have more of this, plus a shocking new thing
happening in the world of smoothies.
Speaker 3 (07:29):
Next on ninety seven, won.
Speaker 1 (07:30):
The Eagle before we get there, thinking to prosper Ford,
take the toll way, the whole way, and put prosper
on your roster. If anybody out there is in the
market for a new car or a used car, just
a different car. Give our friends a prosper Ford a
chance to earn your business. First of all, if you
love us and support our show, support the radio station.
Supporting our partners is the best way to keep us
on the radio. We greatly appreciate that. And if you
(07:51):
reach out to prosper Ford, we're going to connect you
all the way to the top to the GM who
runs the whole dealership, Edwin Rivera is his name. Caught
up with him this morn He's looking at a couple
different cars for my wife.
Speaker 4 (08:02):
Uh.
Speaker 3 (08:03):
Just a great dude. And they're making deals.
Speaker 1 (08:05):
A lot of dealerships in town are not doing a
lot of business right now, but prosper Ford is What
does that tell you? Well, that tells you that they're
doing fair deals and they're not trying to make a
killing on every single deal. What they're trying to do
is earn your trust and get you to do business
with them for life. And that's what they've done with me.
I'll never go anywhere else but prosper Ford. Yes, no
hidden fees, no gimmicks, transparent pricing, great selection.
Speaker 3 (08:28):
They do it the right way.
Speaker 1 (08:29):
They else have a kick ass service department, highly recommended
Chef's Kiss. Anybody up there in the Northern Burbs, man,
take your car to the service department over there at
prosper Ford.
Speaker 3 (08:38):
They're going to treat you right.
Speaker 1 (08:40):
Go at the pros and visit prosper for today or
check them out online at Prosperford dot com. Right there
at three eighty in the Dallas North toll More be
in Skin Last ninety seven point one, The Ego Ben
and Skin Show ninety seven point one, the Egle. All right,
we've moved around the sports to fifteen minutes from now.
We got to talk about Lebron. But let's get back
(09:01):
to this food news that Kevin is making us all
hungry for.
Speaker 4 (09:05):
Yeah, Dallas Morning News article and Sarah Oblaskovic, you interviewed
a bunch of people in the restaurant world about food
and are ingredients they can't stand.
Speaker 3 (09:13):
I want them to come up.
Speaker 4 (09:14):
This is from the guy who owns Mamani again, the
Michelin starred place, Mamani. He says, get out of here,
hot honey.
Speaker 1 (09:22):
Interesting, I told you I love hot honey. Now, we
did go to a place the other day for Mother's Day?
Is that the Star Taco Bell. Yeah, it's called Taco
Bell Star.
Speaker 3 (09:35):
No, I think I know. Is it that southern cuisine? Yeah,
it's a Southern cuisine. Below honey.
Speaker 1 (09:40):
Ye like honey, and the idea of hot honey. I
think was is a little bit better than what she got.
It was like hot lava honey, like a chicken waffles
thing or something, and it actually tasted like more like
tabasco than it did like honey. Yeah, so I think
you can go too far with it. But that's interesting
(10:01):
that somebody has a problem with it.
Speaker 3 (10:03):
Go ahead ahead.
Speaker 4 (10:04):
It's overused on pizza, and he says, I've even seen
it on pasta.
Speaker 3 (10:07):
Yeah, because it's too much. I wouldn't do that.
Speaker 1 (10:10):
How do we feel about waffles and fried chicken together.
Speaker 3 (10:16):
I've never been a huge fan of mixing sweet and savory.
I don't mind. We went to uh, we were in
La We went to Rosco Rosco.
Speaker 1 (10:23):
Yeah, yeah, and I made my kids try it and
everybody loved it.
Speaker 3 (10:27):
My my problem with it is I want it. I'm
falling asleep three minutes into it. Oh yeah, it's heavy.
I mean, what in the holy f It's just so much.
Speaker 2 (10:38):
There's way too much. I never finish it if I
ever get it.
Speaker 1 (10:41):
Yeah.
Speaker 3 (10:42):
Never, It's good. It's good for the first minute or so,
and yeah, I'm like, I think I made it bad.
Speaker 1 (10:48):
Maybe just before bedtime, yeah, or during bed.
Speaker 4 (10:52):
Chef and restaurant owner Janie says quote, I'm just gonna
say it, oh say, and then Sarah responded with saying,
and then she responded with the State Fair of Texas
deep fried everything. Situation is silly and gross, preach and
it serves no real culinary purpose.
Speaker 3 (11:12):
I'm preach girl.
Speaker 1 (11:14):
It is just trying to trick up more fried things,
like fried buttersticks.
Speaker 3 (11:20):
It's it's again.
Speaker 1 (11:22):
It's one of those things where I'm like, who's gonna
have more than one bite of this? Although bubble cake
goes hard like funnel cake cake dope so good.
Speaker 2 (11:32):
And the oreos are fantastic to me.
Speaker 3 (11:35):
Funnel cake is a Nolan's thing.
Speaker 4 (11:37):
It's also got this thing that kind of tricks you
to thinking it's not as heavy as it is because
it's very It's it's light bunnel cake, but you're really
just eating a bunch of dope out.
Speaker 3 (11:48):
Yeah. Basually, it's kind of got some mayor pockets in it.
Maybe that has something to do with it.
Speaker 1 (11:52):
But I had a real weird thing happened on Mother's Day.
We went to uh lunch with my sweet mom and
midway through my meal of me eating crapes, she asked
me if I liked to crape.
Speaker 3 (12:03):
I like crape a little crape susette. Like, yes, I do,
like the thing I ordered. So Mother's Day the last
thing that this has taken off.
Speaker 4 (12:14):
I mean, this was on the Today Show website this morning,
which I often don't check. Smoothie King's Unveildanu smoothie called
the Grillos Pickle pickle Smoothie.
Speaker 2 (12:26):
Ris Okay, they're going too far with the pickle, Like
everything is pickle flavored now, which I do enjoy pickle
flavored things, but it's just too much now, kind of
like the fast food at the Fair.
Speaker 1 (12:39):
The food by the way, we went to dinner at
Maple and Motor last night, met my dad over there
for a burger and have y'all had Maple and Motor burgers,
which was the o G.
Speaker 3 (12:50):
Well it's the same, yeah, but there's a difference. Tell
me about it. What is it?
Speaker 4 (12:54):
I had bad experience at one that wasn't the OG
one I've only had great experiences at the og one.
Speaker 1 (13:00):
Yeah, well, I guess I'd forgotten this. When they put
pickles on your burger, they chop it up relish style,
and I really liked it. How about that? Yeah, fancy
really like? Yeah, everybody says that's one of the best
burgers in town.
Speaker 3 (13:14):
I co signed. I think it's awesome. That's good food.
That's gonna do it. What about the smoothie thing? You
said it's happening and.
Speaker 4 (13:23):
People are talking about it a lot out looks like
the Today Show. Yeah, like, here's a pickle smoothie. Like
it's weird. But that's what's happening. And that's Kevin Turner
with that's what's happening.
Speaker 3 (13:36):
Coming up next, Let's go around the sports. Shall we
have a lebron versation? Ah? Shall we? Let's that's next.
Before we get there, here's Kevin.
Speaker 4 (13:44):
I've got to come to grips with something. Guys, I'm
gonna be I'm gonna be real honest. I think it
takes a lot of courage to do what I'm about
to do. A lot of people will just go run
and hide. I'm not very good in making predictions on
what the Rangers are about to do because I on
my sports predict free pool on the sports predict app,
I had the Rangers not scoring a lot of runs
(14:05):
last night. Turns out they open up the roof, the
ball starts traveling.
Speaker 3 (14:10):
You know, I start hitting home runs and things like that.
Speaker 4 (14:12):
Meanwhile, my free pool over sports Predict, I'm down there
on the bottom power bottom down.
Speaker 3 (14:18):
There, you know that. Gotta work my way back up
to the top.
Speaker 4 (14:21):
Because we do weekly baseball pool at sportspredict dot com,
slash Eagle and on the sports predict app. I'm checking
that leaderboard. Get your picks in by seven pm tonight
because we do a free weekly pool every single week
at the baseball season. Houston will be later and the
we can beat up on the Astros.
Speaker 3 (14:38):
That'll be fun. The NHL pool is happening as well.
I tell you I've been following it very closely. I
am a huge Stars fan and they are not.
Speaker 4 (14:46):
In there, but I We're gonna try to give you
an authentic NHL jersey, Stars jersey of course, and a
one hundred dollars Pluckers gift card if you finish at
the top of the leader board at the end of
the NHL Playoffs. Well guess we're not even halfway through
the playoffs, so you can get in there right now.
Still play, work your way to the top, and then
you're in the mix for one of those cool sweaters.
(15:09):
It is free to play, very fun to play. Just
download the app sports Predict is the name of it,
and join my freepool today sportspredict dot com, Slashy, Back
to the Bend, and skin Show coming up on ninety
seven point one.
Speaker 3 (15:21):
The Eagle
This is the world famous Ben and Skin show. Thank
you for tuning in and listening. You can listen at
ninety seven point one FM obviously, or you can stream
the show on the iHeart app, which is totally free.
Just go download the iHeart app search Ben and Skin.
You can get all of our podcasts there as well,
so you can listen anytime. In fact, each show is
posted there as kind of one self contained podcast. You
(00:22):
can listen without the music and listen for about an hour,
an hour and ten minutes. Listen in the morning, listen
at night. You make the rules that search Ben and
Skin on the iHeart app. But right now it's time.
Speaker 2 (00:31):
For this.
Speaker 3 (00:36):
Good time.
Speaker 4 (00:41):
Good alas morning News Dell article Sarah Blaskovic on the
case here.
Speaker 3 (00:46):
The article is titled Overrated.
Speaker 4 (00:50):
Dallas Restaurant tours dish on the most Annoying ingredients and
it's really about foods that they don't really like to
put in their foods. Probably one of them. Do you
guys like Seltzer water because that's.
Speaker 3 (01:04):
One that you get start out here by, like.
Speaker 1 (01:08):
Seltzer's or just like seltz So I like Seltzer's, I
like happy Dad. I feel like you have to have
them in case you get a stain on your clothes.
Speaker 3 (01:17):
All right, that's always been the thing that'll get it.
Speaker 1 (01:19):
Yeah, But like, is that like carbonated water bubbly?
Speaker 3 (01:25):
Yeah, those brands.
Speaker 1 (01:26):
I I like them better in theory than actually when
I drink them. What I find is that when I
start drinking, I'm like, man, I sure wish I had
some water right now.
Speaker 2 (01:35):
They don't taste good without tequila or vodka, in my opinion.
Speaker 4 (01:39):
The CEO and gay works over at a place called
Apothecary on Greenville Avenue, says, lobster doesn't like it.
Speaker 3 (01:48):
I don't like lobster either. Man, I love lobster.
Speaker 1 (01:51):
I love lobster too, And I like lobster bisk And
why don't you like lobster.
Speaker 2 (01:56):
I don't know. I've had it a few times.
Speaker 3 (01:57):
I've had it.
Speaker 2 (01:58):
I'm like, I just I like way better salmon A
lot of other fish over.
Speaker 1 (02:03):
Well, hold on, you can't combine crustaceans and fish. It's illegal.
Speaker 2 (02:07):
Okay, I'm sorry, Yeah, I'll dump that.
Speaker 3 (02:09):
No.
Speaker 1 (02:09):
But okay, while he's down crustaceans, I'm with bent on this.
Speaker 3 (02:13):
I ain't into mudbugs, dude.
Speaker 1 (02:15):
It's too much work. It's like you work your ass
off for an eighth of a chicken nugget.
Speaker 3 (02:20):
Yeah.
Speaker 1 (02:20):
What I usually do is I'm like, man, I think
I just want one of those potatoes that are in there.
Speaker 4 (02:24):
People like, nah, a suck on the head, get all
the brain juice out of there, that's what's really delicious,
And like.
Speaker 3 (02:28):
Really, yeah, why don't you just eat a roach?
Speaker 1 (02:31):
So I'm low on those, but I'm high on crab
and lobster. And I definitely f with shrimp. And I
know shrimp is the cockroach of the ocean, but man.
Speaker 3 (02:40):
I love it. I love shrimp. Shrimp's great. I love prowns.
Speaker 4 (02:43):
This guy to say says food tastes great when it
is the most, when it's the most itself and paired
with complimenting flavors. If people won't eat something without it
coming from a butter jacouzie, then I can't justify paying
fifty dollars a pound for it.
Speaker 3 (02:58):
That's fair. What a great band named butter. That's fair.
Speaker 1 (03:02):
Like anything you eat that you drown in Butter's gonna
taste somewhat good. Okay, along those same lines, how do
you guys feel about just eating a plane baked potato?
Speaker 5 (03:12):
Man?
Speaker 3 (03:13):
Non interested, too starchy. I'm someing what I'm looking for,
but I'll do what I gotta do. What if it
just has pepper on it, I can't do it. Do
you need butter? And do you have to have sour cream?
Speaker 4 (03:26):
No?
Speaker 3 (03:26):
I just need a little butter something on there to
break it up, Cheese on there. You know, let's get crazy,
let's get weird. I'd way prefer sweet potato to a potato.
Speaker 1 (03:35):
I don't know why. Maybe I need to circle back.
I'm not a big sweet potato guy. Why if you
love sweet.
Speaker 4 (03:41):
Potatoes recently, like I opened my palate mouth a little
more for sweet potatoes, but I think I don't like
that they're shaped weird, you know, just it has nothing
to do with it's just odd. You don't have to
in take it, you just eat it. I know, it's
it's just something weird about it. Okay, too much pre
(04:02):
pairing of a potato.
Speaker 1 (04:03):
Then I'm going to circle back on sweet potatoes this week.
Speaker 2 (04:06):
I love them and I can't get Mike to like
them again.
Speaker 4 (04:10):
I have another one on this list here, Truffle Oil
and the guy who runs the Bread Club and Uptown
and it's Michelin starred neighbor Mamani says, uh didn't like it.
Speaker 1 (04:26):
Truffle truffles like the mushrooms that are buried that pigs
go find.
Speaker 3 (04:31):
Yeah out, that's what they come from.
Speaker 1 (04:34):
I've had magic truffles before at that Italian restaurant in
New York. Is one of the best things I've ever
put in my mouth. But they were flown in from Italy.
I think I'd like some ruffles flown in.
Speaker 3 (04:46):
But do you like shrooms? Uh? Somewhat. If I'm eating
a steak or something, I might have some shrooms with it. Yeah.
Speaker 4 (04:54):
I don't like mushrooms at all. I have one that's very,
very problematic. Her name is chef Anastasia, you know, and yes, Pittman,
let's go.
Speaker 3 (05:07):
She says that she doesn't like nachos.
Speaker 1 (05:11):
Yeah, no, I agree, man, He's right, Skin's right. What
a total bitch.
Speaker 3 (05:16):
But what does that even mean? I don't like nachos.
Speaker 1 (05:19):
That means it's kind of like if someone says they
don't like Mexican food.
Speaker 3 (05:22):
You're like, hey, you don't like beans and cheese and meat.
I don't understand.
Speaker 2 (05:27):
I was agreeing that I don't like nacho's, not that
she's a bitch.
Speaker 3 (05:29):
Oh really, Oh it's a bitch thing.
Speaker 6 (05:33):
No, you don't like nacho because you don't like chips
and cheese and I like all of those things.
Speaker 2 (05:43):
But you can never eat it before something gets soggy
and gross.
Speaker 1 (05:47):
Book, she's making some good points in there.
Speaker 3 (05:50):
This is why Skin is fixed to this. This is
when I this is where I win.
Speaker 1 (05:55):
You eat you may you take the five extra minutes
and make each nacho individually.
Speaker 4 (05:59):
Nacho those compuestos, what is that compuestos? I think it's different. So, Christina,
you made a valid point. When you stack it all up,
it can get soggy. And that's why Skin is a
real innovator in the space.
Speaker 3 (06:14):
You gotta get.
Speaker 1 (06:15):
It's just like they do at a nice restaurant. Not
a nice but like the difference in a fast food
Mexican restaurant and going to Gloria's or whatever. Is each
individual nacho. You don't just put a bunch of chips
in stack crap on it. Each individual nacho is dressed separately. Well,
here's what she said in the article. If you guys
want to just just think about what you guys said earlier.
Speaker 3 (06:36):
I know. Oh god.
Speaker 4 (06:38):
Then she said quote, I cannot stand a mile high
pile of dry chips. It's a melted cheese on topay,
But hear me out NA chose kmpuestos or where it's at?
Speaker 1 (06:48):
What is that individual nacho? I'd like to apologize on
behalf of skin for calling her a bitch. I'm she
was really on point. I'm going to reach out to
her and say, hey, I call you a bitch before
I heard your entire thought, which makes me just like
Pat McAfee.
Speaker 5 (07:04):
It's gonna be, but it's gonna be just like me
apologizing to that Rangers player who had never heard of
me in the clubhouse, apologizing for my opinion. He didn't
speak English and had never heard of me and didn't care.
Speaker 4 (07:15):
Man.
Speaker 1 (07:16):
I said you'd never make the majors and that they
should trade you.
Speaker 3 (07:20):
Now, and like, who is this? No, no, no, what's happening?
Speaker 4 (07:24):
I have more of this, plus a shocking new thing
happening in the world of smoothies.
Speaker 3 (07:29):
Next on ninety seven, won.
Speaker 1 (07:30):
The Eagle before we get there, thinking to prosper Ford,
take the toll way, the whole way, and put prosper
on your roster. If anybody out there is in the
market for a new car or a used car, just
a different car. Give our friends a prosper Ford a
chance to earn your business. First of all, if you
love us and support our show, support the radio station.
Supporting our partners is the best way to keep us
on the radio. We greatly appreciate that. And if you
(07:51):
reach out to prosper Ford, we're going to connect you
all the way to the top to the GM who
runs the whole dealership, Edwin Rivera is his name. Caught
up with him this morn He's looking at a couple
different cars for my wife.
Speaker 4 (08:02):
Uh.
Speaker 3 (08:03):
Just a great dude. And they're making deals.
Speaker 1 (08:05):
A lot of dealerships in town are not doing a
lot of business right now, but prosper Ford is What
does that tell you? Well, that tells you that they're
doing fair deals and they're not trying to make a
killing on every single deal. What they're trying to do
is earn your trust and get you to do business
with them for life. And that's what they've done with me.
I'll never go anywhere else but prosper Ford. Yes, no
hidden fees, no gimmicks, transparent pricing, great selection.
Speaker 3 (08:28):
They do it the right way.
Speaker 1 (08:29):
They else have a kick ass service department, highly recommended
Chef's Kiss. Anybody up there in the Northern Burbs, man,
take your car to the service department over there at
prosper Ford.
Speaker 3 (08:38):
They're going to treat you right.
Speaker 1 (08:40):
Go at the pros and visit prosper for today or
check them out online at Prosperford dot com. Right there
at three eighty in the Dallas North toll More be
in Skin Last ninety seven point one, The Ego Ben
and Skin Show ninety seven point one, the Egle. All right,
we've moved around the sports to fifteen minutes from now.
We got to talk about Lebron. But let's get back
(09:01):
to this food news that Kevin is making us all
hungry for.
Speaker 4 (09:05):
Yeah, Dallas Morning News article and Sarah Oblaskovic, you interviewed
a bunch of people in the restaurant world about food
and are ingredients they can't stand.
Speaker 3 (09:13):
I want them to come up.
Speaker 4 (09:14):
This is from the guy who owns Mamani again, the
Michelin starred place, Mamani. He says, get out of here,
hot honey.
Speaker 1 (09:22):
Interesting, I told you I love hot honey. Now, we
did go to a place the other day for Mother's Day?
Is that the Star Taco Bell. Yeah, it's called Taco
Bell Star.
Speaker 3 (09:35):
No, I think I know. Is it that southern cuisine? Yeah,
it's a Southern cuisine. Below honey.
Speaker 1 (09:40):
Ye like honey, and the idea of hot honey. I
think was is a little bit better than what she got.
It was like hot lava honey, like a chicken waffles
thing or something, and it actually tasted like more like
tabasco than it did like honey. Yeah, so I think
you can go too far with it. But that's interesting
(10:01):
that somebody has a problem with it.
Speaker 3 (10:03):
Go ahead ahead.
Speaker 4 (10:04):
It's overused on pizza, and he says, I've even seen
it on pasta.
Speaker 3 (10:07):
Yeah, because it's too much. I wouldn't do that.
Speaker 1 (10:10):
How do we feel about waffles and fried chicken together.
Speaker 3 (10:16):
I've never been a huge fan of mixing sweet and savory.
I don't mind. We went to uh, we were in
La We went to Rosco Rosco.
Speaker 1 (10:23):
Yeah, yeah, and I made my kids try it and
everybody loved it.
Speaker 3 (10:27):
My my problem with it is I want it. I'm
falling asleep three minutes into it. Oh yeah, it's heavy.
I mean, what in the holy f It's just so much.
Speaker 2 (10:38):
There's way too much. I never finish it if I
ever get it.
Speaker 1 (10:41):
Yeah.
Speaker 3 (10:42):
Never, It's good. It's good for the first minute or so,
and yeah, I'm like, I think I made it bad.
Speaker 1 (10:48):
Maybe just before bedtime, yeah, or during bed.
Speaker 4 (10:52):
Chef and restaurant owner Janie says quote, I'm just gonna
say it, oh say, and then Sarah responded with saying,
and then she responded with the State Fair of Texas
deep fried everything. Situation is silly and gross, preach and
it serves no real culinary purpose.
Speaker 3 (11:12):
I'm preach girl.
Speaker 1 (11:14):
It is just trying to trick up more fried things,
like fried buttersticks.
Speaker 3 (11:20):
It's it's again.
Speaker 1 (11:22):
It's one of those things where I'm like, who's gonna
have more than one bite of this? Although bubble cake
goes hard like funnel cake cake dope so good.
Speaker 2 (11:32):
And the oreos are fantastic to me.
Speaker 3 (11:35):
Funnel cake is a Nolan's thing.
Speaker 4 (11:37):
It's also got this thing that kind of tricks you
to thinking it's not as heavy as it is because
it's very It's it's light bunnel cake, but you're really
just eating a bunch of dope out.
Speaker 3 (11:48):
Yeah. Basually, it's kind of got some mayor pockets in it.
Maybe that has something to do with it.
Speaker 1 (11:52):
But I had a real weird thing happened on Mother's Day.
We went to uh lunch with my sweet mom and
midway through my meal of me eating crapes, she asked
me if I liked to crape.
Speaker 3 (12:03):
I like crape a little crape susette. Like, yes, I do,
like the thing I ordered. So Mother's Day the last
thing that this has taken off.
Speaker 4 (12:14):
I mean, this was on the Today Show website this morning,
which I often don't check. Smoothie King's Unveildanu smoothie called
the Grillos Pickle pickle Smoothie.
Speaker 2 (12:26):
Ris Okay, they're going too far with the pickle, Like
everything is pickle flavored now, which I do enjoy pickle
flavored things, but it's just too much now, kind of
like the fast food at the Fair.
Speaker 1 (12:39):
The food by the way, we went to dinner at
Maple and Motor last night, met my dad over there
for a burger and have y'all had Maple and Motor burgers,
which was the o G.
Speaker 3 (12:50):
Well it's the same, yeah, but there's a difference. Tell
me about it. What is it?
Speaker 4 (12:54):
I had bad experience at one that wasn't the OG
one I've only had great experiences at the og one.
Speaker 1 (13:00):
Yeah, well, I guess I'd forgotten this. When they put
pickles on your burger, they chop it up relish style,
and I really liked it. How about that? Yeah, fancy
really like? Yeah, everybody says that's one of the best
burgers in town.
Speaker 3 (13:14):
I co signed. I think it's awesome. That's good food.
That's gonna do it. What about the smoothie thing? You
said it's happening and.
Speaker 4 (13:23):
People are talking about it a lot out looks like
the Today Show. Yeah, like, here's a pickle smoothie. Like
it's weird. But that's what's happening. And that's Kevin Turner
with that's what's happening.
Speaker 3 (13:36):
Coming up next, Let's go around the sports. Shall we
have a lebron versation? Ah? Shall we? Let's that's next.
Before we get there, here's Kevin.
Speaker 4 (13:44):
I've got to come to grips with something. Guys, I'm
gonna be I'm gonna be real honest. I think it
takes a lot of courage to do what I'm about
to do. A lot of people will just go run
and hide. I'm not very good in making predictions on
what the Rangers are about to do because I on
my sports predict free pool on the sports predict app,
I had the Rangers not scoring a lot of runs
(14:05):
last night. Turns out they open up the roof, the
ball starts traveling.
Speaker 3 (14:10):
You know, I start hitting home runs and things like that.
Speaker 4 (14:12):
Meanwhile, my free pool over sports Predict, I'm down there
on the bottom power bottom down.
Speaker 3 (14:18):
There, you know that. Gotta work my way back up
to the top.
Speaker 4 (14:21):
Because we do weekly baseball pool at sportspredict dot com,
slash Eagle and on the sports predict app. I'm checking
that leaderboard. Get your picks in by seven pm tonight
because we do a free weekly pool every single week
at the baseball season. Houston will be later and the
we can beat up on the Astros.
Speaker 3 (14:38):
That'll be fun. The NHL pool is happening as well.
I tell you I've been following it very closely. I
am a huge Stars fan and they are not.
Speaker 4 (14:46):
In there, but I We're gonna try to give you
an authentic NHL jersey, Stars jersey of course, and a
one hundred dollars Pluckers gift card if you finish at
the top of the leader board at the end of
the NHL Playoffs. Well guess we're not even halfway through
the playoffs, so you can get in there right now.
Still play, work your way to the top, and then
you're in the mix for one of those cool sweaters.
(15:09):
It is free to play, very fun to play. Just
download the app sports Predict is the name of it,
and join my freepool today sportspredict dot com, Slashy, Back
to the Bend, and skin Show coming up on ninety
seven point one.
Speaker 3 (15:21):
The Eagle
Popular Podcasts
Joy 101 with Hoda Kotb
Joy is essential. And it's also elusive. You can't order it, borrow it, or simply hope it into life. But now, there's a new and exciting way to start your journey toward a more joyful existence: The Joy 101 Podcast with Hoda! Best known for her Emmy-winning work and co-anchoring Today, Hoda Kotb infuses her authenticity, curiosity, and warmth into conversations with the world’s most fascinating people. Entertainment legends, sport icons, wellness experts, and everyday folks will share how they find, allow, and experience joy. Hoda will offer her own tips and takes on seeking a more balanced, harmonious life. If you're craving inspiration, support, and useful tools to maximize your joy, tune in to these candid, uplifting, and moving on-air chats. Joy after a breakup, joy as an empty-nester, joy after loss, joy as a caretaker — Hoda's new podcast will speak to you. Joy 101 with Hoda Kotb, an iHeartPodcast.
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com