July 10, 2024 • 12 mins
Hour 2 of Wednesday's show begins with Craig recapping his summer vacation...
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:03):
He's a Texas legend, a Hallof Fame broadcaster, the voice of the
Texas Longhorns, and your host ofthe Craigway Show. Here he is now
Craig Way, Craig Wait Parker,glad to have you alongside as well as
(00:33):
always and and as always avail ourselvesmore than happy to avail ourselves of your
questions, your thoughts, your comments. I used to have teachers and more
than one, by the way,growing up in North Carolina that would say
(00:55):
questions, comments, dirty remarks.They would always say that, and hopefully
you don't have any dirty from marks. But questions are comment like for example,
on the text line, and here'show you reach it. You simply
text the word Texas followed by yourquestion or comment to eight one five three
zero. So again it's the wordTexas, then your question or comment to
(01:19):
eight one five three zero. Standardmessaging and data rates may apply. Somebody
asked text says boneless wings aren't wingsin my opinion? Do y'all agree?
Yeah? I think so. Ithink they're more like chicken nuggets. They
kind of are. The The wordboneless has to be involved in it if
you're saying it, because they haveno bone. I mean they're chicken parts,
(01:41):
because if you get chicken nuggets fromfrom certain spots, it's like,
okay, these could be considered bonelesswings to some other restaurants. If you
can eat it with a fourth,then it's not a buffalo wing to me.
Okay, But but here's in Thisis kind of a Devil's Advocate argument
also for the text as well.Uh, what's your favorite kind of wing
to eat? I'm not talking aboutstore brand, I'm not talking about a
(02:02):
restaurant brand. I'm saying to makeit. Do you like drums or flappers?
Usually I like flappers, okay,seeing and I like drums. But
is a drum really a wing?Yeah? You know it? It kind
of like a This is like gettinginto the is hot dog and sandwich type
(02:24):
of we're opening up Tandora's box.I used to see the old days that
I was reading up, just likeon the histories of hot dogs and hamburgers
and how they how these things reallygot started and they really got started,
both of them, both of those. By the way, hot dogs and
hamburgers really kind of derived their originsin Germany and in Europe from sausages and
(02:47):
things like schnitzel and things like that, meat patties, and but it really
was Americanized out of convenience to tryto make something like these early World's fairs,
like the nineteen oh four World's Fairin Saint Louis, which was significant
on a couple of things. Hamburgersthey were put between a bun and they
(03:13):
would say a hamburger sandwich or somethinglike that. And same thing with hot
dogs and sausages they would put theywould call it a frank furter, a
frank furter sandwich, they would say. But that's also the nineteen oh four
World's Fair is where we were introducedto the ice cream cone. And it
started off by a gentleman by thename of Dumardu M. A r.
(03:37):
Who invented ice cream cone off ofa waffle iron because it was taking too
long to clean the dishes at theSaint Louis World's Fair, which was very
hot, and so he developed thisand then people could eat it right off
the cone. So that's that's howit happened. That original waffle iron still
(03:59):
is in use to day at aplace in Norfolk, Virginia called do Mars,
where he went back and and setup shop with an ice cream parlor
there, and over one hundred yearslater, it's still in business. In
fact, I've been to it beforeand it's pretty cool. And they have
the original one where you can actuallyget an ice cream come made off of
that original waff lin there from that, But it derived from those kinds of
(04:25):
things, and I would think chickenwings would be similar, you know,
you get those chicken parts all thesame family, right, yeah, convenience
foods, you know, I thinkthat would I think that would be part
of it. But it's a validquestion should it be called wings or whatever,
you know, whether you're getting flappersor drums. I like flappers.
(04:46):
The problem with the flappers sys sometimesthere's a little too much work for me
to get the meat. You know. That's how That's how I'm about crab
legs. I love. I justcame back from the North Carolina Coast.
I love eating deviled crab and Ilove crab ca. We had Linda and
I went out for dinner one night. This one place that we really really
like in the little seafood village ofand fishing village of calabash, Uh.
(05:11):
There's there's a restaurant there called BoundaryHouse because it was near what used to
be an actual house on the NorthCarolina South Carolina border, the state line
where people would would come through andpay a duty or whatever the transport goods
across. It was the Boundary House. So it took its name from that
old historic building. And it hadcrab cakes, just wonderful crab cakes.
(05:34):
So I like crab cakes and devilcrab. I like the taste of crab
legs. What is devil crab exactly? Devil crab is what they what they
basically do is they take crab.Oh it looks incredible. Oh yeah.
They take the crab meat out andthen put it together like with stuffing,
(05:56):
you know, a breading kind ofalmost like you would have a Thanksgiving dinner,
and then they put it back inthe shell and then cook it.
It's great, it's great. SoI still think of the crab cakes we
had at that restaurant in West Virginiaon the wharf Olivia's. Oh yeah,
yeah, yeah, all of areos. Yeah. Yeah, it's good.
It's good because it's not far fromMaryland. Maryland I think has the best
(06:18):
crab cakes in world. If yougo to Phillips there on the Inner Harbor
right near Camden Yards near the ballpark. It's fabulous there. But Devil Crab
is really good. So I likethat, and I like crab cakes and
and uh that sort of thing.But and I like Devil Crab, but
(06:40):
it's a lot of work to dothose cracking those crab claws, you know,
and all that kind of stuff.Get that. The meat is great.
And my son in law did someof that, you know. I
mean we had on the fourth ofJuly with a cookout, and of course
I handled the hot dogs and thehamburgers. I was grilling that. Linda
and my dog or one of myone of my daughters, and my sister
(07:02):
in law. My two sister inlaws were there. They did a lot
all the other rest of the cooking. And Linda makes this fabulous homemade potato
salad. She had dad and slawand then I had a sister in law
make a trifle, you know,the custard and cream cake and all that
other kind of stuff. Had that, and Andy's girlfriend made what was called
(07:25):
a fruit pizza. She actually madethe tryfruit and then she did this fruit
pizza things. It was really reallygood too. So anyway, we had
all that kind of stuff going.Well, the son in law gets the
crab legs and I was like,I don't want to bother crack. I'm
working a hot dog. I'm workinga Carolina slaw dog. Here chili and
(07:46):
onions and stuff. He said,here and they cracked it open and I
ate the crab and it's really good, you know, if you want to
do that. So so anyway,but it's it's a valid question. So
now I'm starving. So somebody who'sasked me said, can you recap your
vacation and they said it was out. I was. I pretty much did
it. I did a lot ofeating. We drove, Lenda and I
(08:09):
drove. Took a couple of days. We drove up there and and we
said the first night because we lefthere after doing the show on Thursday twentieth,
we went as far as min Roe, Louisiana, and I had a
hotel reservation. We stayed there andwe got up the next morning and we're
driving and we're looking for a Starbucks. We found on and it's right near
(08:31):
the ul Monroe campus. So it'spointing that out and was like, hey,
Warhawks, they'll be in Austin onSeptember twenty eighth to our twenty first
to play the logards, so they'llbe here on September twenty first. But
anyway, there then we stayed inAugusta, Georgia, and we stayed in
a hotel right off Washington Road,right near Augusta National. No, we
(08:52):
didn't go there, but we didgo to an actual, genuine old school,
regular pup pup golf course, notthe ones like Peter Penn. Not
wrong with Peter Panov all the butyou know the one all the wildlife and
all that other kind of stuff,and is the actual ones. Any construction
going on around Augusta. I didn'tget close enough to the golf course to
(09:15):
do it. We were pretty close. In fact, we found a great
diner called Metro Diner we ate inthere, so we ate there and it
was it was awesome. We didthat going up and coming back. But
then we were at the beach forbasically two weeks. The house. We
were out of the house for aboutthree days. We went up to Greensboro
(09:37):
of the National Sports Media Association's annualawards banquet and convention. I went up
there not only to receive the awardfor Texas Sports cast of the Year,
which was great, but also participatedin a in a panel discussion feedback discussion
where young professionals and college graduates couldbring in samples of their work like on
(09:58):
a laptop, opera on a tabletand show it to people like not just
me. Kenny Albert of Fox wasin the same room with me. Chris
Marlow, the Nuggets play by playtelevision boards, Chuck Cooperstein, the Mavericks
radio play by play voice, Effeit fits you. The Seattle Kraken play
by play voice was in there,and so did different different sports and genres
(10:22):
represented, and people would bring inthe work and have us look at it
and then ask us for our advice, our critique, that sort of stuff.
So did that. The bank ofitself was awesome. Back down in
North Carol to the coast and we'rethere for the rest of the time and
played a little bit of very poorgolf. I had a lot of great
seafood in pork barbecue. Thought aboutyou during all of that sounds like a
(10:43):
great vacation. It was. Itwas really good. And then but it
served the purpose it always serves.People ask me, you know you go
you go for like two weeks ortwo weeks in two days is what it
basically boiled down. It's actually twoweeks in one day because we left after
the Thursday show, so two weeksin one day. And so it was
(11:05):
like, okay, so two weeksin a day. Are you ready to
go when you get done? Andthe answer is yes. When we were
done, we came back. Wehad a wonderful time, but both of
us were ready to get back afterit, get back to work and things,
and so we did, and andI'm excited and glad to be back
(11:26):
and looking forward to us being inDallas for SEC Football Media Days next week.
We'll have some special guests on obviouslywe'll hear from Sark and other and
Long Corn players during that. You'llhear it likewise on the Hard Knox Life
program in the morning with Mike cargHe'll be up there as well. So
(11:48):
we'll all be up there for SECFootball Media Days from the Omni Hotel in
Dallas, and we're really looking forwardto that. And straight off of that,
I go straight to San Antonio forCoaching School, Texas High School Coaches
Association's annual Coaching School and Convention that'sin San Antonio, and I'm moderating the
annual panel discussion with all the Divisionone FBS college football coaches in the state.
(12:11):
That's always a great deal of funand very very interesting to hear all
those thirteen Division one head football coachesspeak all on one stage, and there's
a variety of questions poised to them. So I had a you know,
that's a lot of fun. Ilook forward to those things because those are
as I mentioned yesterday, the signor Monday, the signposts, the mile
(12:33):
markers that were not that far awayfrom football. So yes, had a
great time on vacation, needed it, Glad I took it, and now
glad to be back and rip broarit and ready to go on that.
All right, I've got some profootball notes that we'll get to coming up
when we continue on sports Radio AMthirteen under the zone of the iHeartRadio app.
He's a Texas legend, a Hallof Fame broadcaster, the voice of the
Texas Longhorns, and your host ofthe Craigway Show. Here he is now
Craig Way, Craig Wait Parker,glad to have you alongside as well as
(00:33):
always and and as always avail ourselvesmore than happy to avail ourselves of your
questions, your thoughts, your comments. I used to have teachers and more
than one, by the way,growing up in North Carolina that would say
(00:55):
questions, comments, dirty remarks.They would always say that, and hopefully
you don't have any dirty from marks. But questions are comment like for example,
on the text line, and here'show you reach it. You simply
text the word Texas followed by yourquestion or comment to eight one five three
zero. So again it's the wordTexas, then your question or comment to
(01:19):
eight one five three zero. Standardmessaging and data rates may apply. Somebody
asked text says boneless wings aren't wingsin my opinion? Do y'all agree?
Yeah? I think so. Ithink they're more like chicken nuggets. They
kind of are. The The wordboneless has to be involved in it if
you're saying it, because they haveno bone. I mean they're chicken parts,
(01:41):
because if you get chicken nuggets fromfrom certain spots, it's like,
okay, these could be considered bonelesswings to some other restaurants. If you
can eat it with a fourth,then it's not a buffalo wing to me.
Okay, But but here's in Thisis kind of a Devil's Advocate argument
also for the text as well.Uh, what's your favorite kind of wing
to eat? I'm not talking aboutstore brand, I'm not talking about a
(02:02):
restaurant brand. I'm saying to makeit. Do you like drums or flappers?
Usually I like flappers, okay,seeing and I like drums. But
is a drum really a wing?Yeah? You know it? It kind
of like a This is like gettinginto the is hot dog and sandwich type
(02:24):
of we're opening up Tandora's box.I used to see the old days that
I was reading up, just likeon the histories of hot dogs and hamburgers
and how they how these things reallygot started and they really got started,
both of them, both of those. By the way, hot dogs and
hamburgers really kind of derived their originsin Germany and in Europe from sausages and
(02:47):
things like schnitzel and things like that, meat patties, and but it really
was Americanized out of convenience to tryto make something like these early World's fairs,
like the nineteen oh four World's Fairin Saint Louis, which was significant
on a couple of things. Hamburgersthey were put between a bun and they
(03:13):
would say a hamburger sandwich or somethinglike that. And same thing with hot
dogs and sausages they would put theywould call it a frank furter, a
frank furter sandwich, they would say. But that's also the nineteen oh four
World's Fair is where we were introducedto the ice cream cone. And it
started off by a gentleman by thename of Dumardu M. A r.
(03:37):
Who invented ice cream cone off ofa waffle iron because it was taking too
long to clean the dishes at theSaint Louis World's Fair, which was very
hot, and so he developed thisand then people could eat it right off
the cone. So that's that's howit happened. That original waffle iron still
(03:59):
is in use to day at aplace in Norfolk, Virginia called do Mars,
where he went back and and setup shop with an ice cream parlor
there, and over one hundred yearslater, it's still in business. In
fact, I've been to it beforeand it's pretty cool. And they have
the original one where you can actuallyget an ice cream come made off of
that original waff lin there from that, But it derived from those kinds of
(04:25):
things, and I would think chickenwings would be similar, you know,
you get those chicken parts all thesame family, right, yeah, convenience
foods, you know, I thinkthat would I think that would be part
of it. But it's a validquestion should it be called wings or whatever,
you know, whether you're getting flappersor drums. I like flappers.
(04:46):
The problem with the flappers sys sometimesthere's a little too much work for me
to get the meat. You know. That's how That's how I'm about crab
legs. I love. I justcame back from the North Carolina Coast.
I love eating deviled crab and Ilove crab ca. We had Linda and
I went out for dinner one night. This one place that we really really
like in the little seafood village ofand fishing village of calabash, Uh.
(05:11):
There's there's a restaurant there called BoundaryHouse because it was near what used to
be an actual house on the NorthCarolina South Carolina border, the state line
where people would would come through andpay a duty or whatever the transport goods
across. It was the Boundary House. So it took its name from that
old historic building. And it hadcrab cakes, just wonderful crab cakes.
(05:34):
So I like crab cakes and devilcrab. I like the taste of crab
legs. What is devil crab exactly? Devil crab is what they what they
basically do is they take crab.Oh it looks incredible. Oh yeah.
They take the crab meat out andthen put it together like with stuffing,
(05:56):
you know, a breading kind ofalmost like you would have a Thanksgiving dinner,
and then they put it back inthe shell and then cook it.
It's great, it's great. SoI still think of the crab cakes we
had at that restaurant in West Virginiaon the wharf Olivia's. Oh yeah,
yeah, yeah, all of areos. Yeah. Yeah, it's good.
It's good because it's not far fromMaryland. Maryland I think has the best
(06:18):
crab cakes in world. If yougo to Phillips there on the Inner Harbor
right near Camden Yards near the ballpark. It's fabulous there. But Devil Crab
is really good. So I likethat, and I like crab cakes and
and uh that sort of thing.But and I like Devil Crab, but
(06:40):
it's a lot of work to dothose cracking those crab claws, you know,
and all that kind of stuff.Get that. The meat is great.
And my son in law did someof that, you know. I
mean we had on the fourth ofJuly with a cookout, and of course
I handled the hot dogs and thehamburgers. I was grilling that. Linda
and my dog or one of myone of my daughters, and my sister
(07:02):
in law. My two sister inlaws were there. They did a lot
all the other rest of the cooking. And Linda makes this fabulous homemade potato
salad. She had dad and slawand then I had a sister in law
make a trifle, you know,the custard and cream cake and all that
other kind of stuff. Had that, and Andy's girlfriend made what was called
(07:25):
a fruit pizza. She actually madethe tryfruit and then she did this fruit
pizza things. It was really reallygood too. So anyway, we had
all that kind of stuff going.Well, the son in law gets the
crab legs and I was like,I don't want to bother crack. I'm
working a hot dog. I'm workinga Carolina slaw dog. Here chili and
(07:46):
onions and stuff. He said,here and they cracked it open and I
ate the crab and it's really good, you know, if you want to
do that. So so anyway,but it's it's a valid question. So
now I'm starving. So somebody who'sasked me said, can you recap your
vacation and they said it was out. I was. I pretty much did
it. I did a lot ofeating. We drove, Lenda and I
(08:09):
drove. Took a couple of days. We drove up there and and we
said the first night because we lefthere after doing the show on Thursday twentieth,
we went as far as min Roe, Louisiana, and I had a
hotel reservation. We stayed there andwe got up the next morning and we're
driving and we're looking for a Starbucks. We found on and it's right near
(08:31):
the ul Monroe campus. So it'spointing that out and was like, hey,
Warhawks, they'll be in Austin onSeptember twenty eighth to our twenty first
to play the logards, so they'llbe here on September twenty first. But
anyway, there then we stayed inAugusta, Georgia, and we stayed in
a hotel right off Washington Road,right near Augusta National. No, we
(08:52):
didn't go there, but we didgo to an actual, genuine old school,
regular pup pup golf course, notthe ones like Peter Penn. Not
wrong with Peter Panov all the butyou know the one all the wildlife and
all that other kind of stuff,and is the actual ones. Any construction
going on around Augusta. I didn'tget close enough to the golf course to
(09:15):
do it. We were pretty close. In fact, we found a great
diner called Metro Diner we ate inthere, so we ate there and it
was it was awesome. We didthat going up and coming back. But
then we were at the beach forbasically two weeks. The house. We
were out of the house for aboutthree days. We went up to Greensboro
(09:37):
of the National Sports Media Association's annualawards banquet and convention. I went up
there not only to receive the awardfor Texas Sports cast of the Year,
which was great, but also participatedin a in a panel discussion feedback discussion
where young professionals and college graduates couldbring in samples of their work like on
(09:58):
a laptop, opera on a tabletand show it to people like not just
me. Kenny Albert of Fox wasin the same room with me. Chris
Marlow, the Nuggets play by playtelevision boards, Chuck Cooperstein, the Mavericks
radio play by play voice, Effeit fits you. The Seattle Kraken play
by play voice was in there,and so did different different sports and genres
(10:22):
represented, and people would bring inthe work and have us look at it
and then ask us for our advice, our critique, that sort of stuff.
So did that. The bank ofitself was awesome. Back down in
North Carol to the coast and we'rethere for the rest of the time and
played a little bit of very poorgolf. I had a lot of great
seafood in pork barbecue. Thought aboutyou during all of that sounds like a
(10:43):
great vacation. It was. Itwas really good. And then but it
served the purpose it always serves.People ask me, you know you go
you go for like two weeks ortwo weeks in two days is what it
basically boiled down. It's actually twoweeks in one day because we left after
the Thursday show, so two weeksin one day. And so it was
(11:05):
like, okay, so two weeksin a day. Are you ready to
go when you get done? Andthe answer is yes. When we were
done, we came back. Wehad a wonderful time, but both of
us were ready to get back afterit, get back to work and things,
and so we did, and andI'm excited and glad to be back
(11:26):
and looking forward to us being inDallas for SEC Football Media Days next week.
We'll have some special guests on obviouslywe'll hear from Sark and other and
Long Corn players during that. You'llhear it likewise on the Hard Knox Life
program in the morning with Mike cargHe'll be up there as well. So
(11:48):
we'll all be up there for SECFootball Media Days from the Omni Hotel in
Dallas, and we're really looking forwardto that. And straight off of that,
I go straight to San Antonio forCoaching School, Texas High School Coaches
Association's annual Coaching School and Convention that'sin San Antonio, and I'm moderating the
annual panel discussion with all the Divisionone FBS college football coaches in the state.
(12:11):
That's always a great deal of funand very very interesting to hear all
those thirteen Division one head football coachesspeak all on one stage, and there's
a variety of questions poised to them. So I had a you know,
that's a lot of fun. Ilook forward to those things because those are
as I mentioned yesterday, the signor Monday, the signposts, the mile
(12:33):
markers that were not that far awayfrom football. So yes, had a
great time on vacation, needed it, Glad I took it, and now
glad to be back and rip broarit and ready to go on that.
All right, I've got some profootball notes that we'll get to coming up
when we continue on sports Radio AMthirteen under the zone of the iHeartRadio app.
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